Yield: Serves 4
4 fat boneless pork chops
Salt and freshly ground pepper
24 oz / 700 mL chicken stock or broth
2 ears of corn, kernels sliced off, cobs reserved and cut into 3" lengths
2 small Yukon Gold potatoes, peeled and diced into small 1/2" chunks
6 pieces bacon
3 large shallots, chopped
2 garlic cloves, minced
1 red chili pepper, seeds and veins removed, chopped
4 oz / 118 mL marsala wine
2 tsp chopped fresh sage (optional)
2 oz / 60 mL half and half
Handful parsley, chopped
Remove pork chops from fridge and season with salt and pepper about 30 minutes before cooking.
In a medium saucepan, combine stock, corn cobs, and potatoes. Bring to a boil, then reduce heat to low, cover and simmer. Check after about 8 minutes to see if potatoes are done. As soon as they are tender, strain broth into a bowl, discarding corn cobs and reserving potatoes in a separate bowl.
Meanwhile, in a large skillet, cook bacon til crisp. Remove from skillet and chop roughly.
Pour most of the fat from the skillet, reserving it in a bowl. Increase heat to medium-high. Cook pork chops, 4-5 minutes per side depending on thickness. Set aside and cover to keep warm.
Wipe out any burnt bits from skillet, and add a drizzle of bacon fat if the pan is too dry. Reduce heat to medium-low. Cook shallots, garlic and chili til softened, about 2 minutes. Pour in the marsala, scraping the bottom of the skillet to deglaze. Increase heat to medium-high again. Pour in stock, then gently stir in sage, corn and potatoes.
Simmer sauce til slightly thickened and reduced, about five minutes. Turn off heat and swirl in half and half. Add a bit more if you like a creamier sauce. Taste and season with salt and pepper.
To serve, pile some corn, bacon and potatoes on the plate along with a generous pour of sauce. Top with a sprinkle of parsley, then place a pork chop on top with another drizzle of sauce.
bacon recipe source: Borrowed Salt (@BorrowedSalt), October 12, 2014
Tuesday, April 26, 2016
Monday, April 25, 2016
3899. SMOKED EEL and BACON PATE
Makes 1¼ cups
2 rashers bacon
1-2 shallots, or the white part of spring onion
100 grams smoked eel
¾ cup ricotta cheese
¼ cup cream
Remove and discard the rind from the bacon, then cook it until crisp. Crumble or chop finely. Peel the shallots. If you are using spring onions, trim and discard any green part. Blend the shallots or spring onion, the eel and the ricotta in a food processor, then pour in the cream and process until thickened. Season well with salt and white pepper. Spread into a pate dish and cover with crumbled bacon.
bacon recipe source: Allyson Grofton, PO Box 18350, Glen Innes, Auckland, New Zealand
2 rashers bacon
1-2 shallots, or the white part of spring onion
100 grams smoked eel
¾ cup ricotta cheese
¼ cup cream
Remove and discard the rind from the bacon, then cook it until crisp. Crumble or chop finely. Peel the shallots. If you are using spring onions, trim and discard any green part. Blend the shallots or spring onion, the eel and the ricotta in a food processor, then pour in the cream and process until thickened. Season well with salt and white pepper. Spread into a pate dish and cover with crumbled bacon.
bacon recipe source: Allyson Grofton, PO Box 18350, Glen Innes, Auckland, New Zealand
Sunday, April 24, 2016
3898. BARN-BURNING BAKED CATFISH wrapped in BACON
Makes 10 servings
6 eggs
1/4 cup Tabasco® brand Green Jalapeño Pepper Sauce
1 (15-ounce) container dry bread crumbs
6 tablespoons garlic powder
6 tablespoons Italian seasoning
10 catfish fillets
2 pounds bacon, preferably maple-flavored
8 lemons
1 (5-ounce) bottle Tabasco® brand Habanero Sauce
Preheat oven to 325°F.
Start by combining the eggs with Tabasco® Green Sauce and blending thoroughly. Pour breadcrumbs into a large mixing bowl with garlic powder and Italian seasoning. Mix thoroughly.
Wrap bacon around fillets of catfish and dip into egg mixture, then place into breadcrumb mixture, making sure every part is covered. Place on a greased pan, then drizzle Tabasco® Habanero Sauce on top of each fillet of fish in an “S” pattern.
Fish normally bakes in about 25 minutes, but with bacon wrapped around it, bake in oven for 45 minutes or until bacon is crispy and fish is flaky. Place on plates and serve with squeezed lemons and the remaining Tabasco® Habanero Sauce.
bacon recipe source: Firefighter James Coppinger, Framingham Fire Department, Massachusetts, second runner up in the 4th national Tabasco® Cook & Ladder® Competition; Tabasco.com
6 eggs
1/4 cup Tabasco® brand Green Jalapeño Pepper Sauce
1 (15-ounce) container dry bread crumbs
6 tablespoons garlic powder
6 tablespoons Italian seasoning
10 catfish fillets
2 pounds bacon, preferably maple-flavored
8 lemons
1 (5-ounce) bottle Tabasco® brand Habanero Sauce
Preheat oven to 325°F.
Start by combining the eggs with Tabasco® Green Sauce and blending thoroughly. Pour breadcrumbs into a large mixing bowl with garlic powder and Italian seasoning. Mix thoroughly.
Wrap bacon around fillets of catfish and dip into egg mixture, then place into breadcrumb mixture, making sure every part is covered. Place on a greased pan, then drizzle Tabasco® Habanero Sauce on top of each fillet of fish in an “S” pattern.
Fish normally bakes in about 25 minutes, but with bacon wrapped around it, bake in oven for 45 minutes or until bacon is crispy and fish is flaky. Place on plates and serve with squeezed lemons and the remaining Tabasco® Habanero Sauce.
bacon recipe source: Firefighter James Coppinger, Framingham Fire Department, Massachusetts, second runner up in the 4th national Tabasco® Cook & Ladder® Competition; Tabasco.com
Saturday, April 23, 2016
3897. CODDLED EGGS with BACON and GOAT CHEESE
Servings: 4
2 Tbs. plus 2 tsp. unsalted butter, at room temperature
8 eggs
4 tsp. heavy cream
1/4 cup cooked diced bacon
1/4 cup crumbled goat cheese (chèvre) or other cheese
4 tsp. scallions, thinly sliced diagonally
Salt and freshly cracked five pepper blend, to taste
Preheat an oven to 350°F. Have a pot of boiling water ready. Butter the bottoms and sides of four 5.4-fl.-oz. Apilco ramekins with the 2 Tbs. butter. Put 1/2 tsp. butter in the bottom of each one. Break 2 eggs into each ramekin, then top each with 1 tsp. cream, one-fourth of the bacon and cheese, and 1 tsp. scallions. Season with salt and pepper. Cover the ramekins tightly with aluminum foil. Place the ramekins in a baking dish and add boiling water to fill the pan halfway up the sides of the ramekins. Bake until the whites are just set and the yolks are runny, 18 to 22 minutes; for set whites and hard yolks, bake for 22 to 30 minutes. Remove the ramekins from the baking dish and remove the foil. Serve immediately with toast.
bacon recipe source: Williams-Sonoma Kitchen (@WilliamsSonoma)
2 Tbs. plus 2 tsp. unsalted butter, at room temperature
8 eggs
4 tsp. heavy cream
1/4 cup cooked diced bacon
1/4 cup crumbled goat cheese (chèvre) or other cheese
4 tsp. scallions, thinly sliced diagonally
Salt and freshly cracked five pepper blend, to taste
Preheat an oven to 350°F. Have a pot of boiling water ready. Butter the bottoms and sides of four 5.4-fl.-oz. Apilco ramekins with the 2 Tbs. butter. Put 1/2 tsp. butter in the bottom of each one. Break 2 eggs into each ramekin, then top each with 1 tsp. cream, one-fourth of the bacon and cheese, and 1 tsp. scallions. Season with salt and pepper. Cover the ramekins tightly with aluminum foil. Place the ramekins in a baking dish and add boiling water to fill the pan halfway up the sides of the ramekins. Bake until the whites are just set and the yolks are runny, 18 to 22 minutes; for set whites and hard yolks, bake for 22 to 30 minutes. Remove the ramekins from the baking dish and remove the foil. Serve immediately with toast.
bacon recipe source: Williams-Sonoma Kitchen (@WilliamsSonoma)
Friday, April 22, 2016
3896. KALE and BACON QUICHE
1 single crust pie dough, blind-baked
5 large eggs
1 egg yolk
1 cup of milk
½ tsp. kosher salt
¼ tsp. freshly ground black pepper
a dash of cayenne pepper (optional)
1 bunch of organic kale, chopped into bite-size pieces
5 strips of bacon, cooked and diced
½ medium-sized onion, chopped
1 garlic clove, grated
¾ cup of grated cheese (use your favorite!)
For the Blind-Baked Pie Dough :
Preheat oven to 375 degrees F. Prepare the pie crust and flute the edges. Line the pie dough with a double layer of aluminum foil. Fill the pie pan with pie weights, dried beans or uncooked rice to weigh down the dough and prevent it from shrinking. Bake for 15-20 minutes. Remove from the oven and prepare the quiche filling in the meantime.
For the Quiche:
Lower the oven to 350 degrees F. In a medium-sized bowl, whisk together the eggs and milk. Add salt and pepper and cayenne pepper. Set aside. You want the egg mixture to get to room temperature so it doesn’t take as long to bake.
Place the strips of bacon in a large skillet. Turn the heat on to medium-high and cook until crispy or to your desired preference. Remove the bacon and transfer to a plate lined with paper towel to remove any excess grease. Chop the bacon into bite-sized pieces.
Using the same skillet you cooked the bacon, drain the excess bacon grease reserving about 1 teaspoon to cook the onions and garlic in. On a medium heat, saute the onions and garlic for 4-5- minutes or until translucent. Then add the chopped kale and cook for another 3-4 minutes until wilted. Set aside.
First, add the layer of bacon bits to the bottom. Second, add the layer of kale and onions. Grate ¾ cup of cheese, reserving ¼ cup for the top. Sprinkle the cheese over the kale layer. Gently ladle the egg mixture on top.
Top the egg custard with the remaining ¼ cup of cheese. Put the quiche in the oven and bake for 40-50 minutes or until the egg custard has set. Remove from the oven and set on a wire rack. Let cool for 15-20 minutes. Serve with a side salad and enjoy!
bacon recipe source: Sassy Pantry, June 5, 2013
5 large eggs
1 egg yolk
1 cup of milk
½ tsp. kosher salt
¼ tsp. freshly ground black pepper
a dash of cayenne pepper (optional)
1 bunch of organic kale, chopped into bite-size pieces
5 strips of bacon, cooked and diced
½ medium-sized onion, chopped
1 garlic clove, grated
¾ cup of grated cheese (use your favorite!)
For the Blind-Baked Pie Dough :
Preheat oven to 375 degrees F. Prepare the pie crust and flute the edges. Line the pie dough with a double layer of aluminum foil. Fill the pie pan with pie weights, dried beans or uncooked rice to weigh down the dough and prevent it from shrinking. Bake for 15-20 minutes. Remove from the oven and prepare the quiche filling in the meantime.
For the Quiche:
Lower the oven to 350 degrees F. In a medium-sized bowl, whisk together the eggs and milk. Add salt and pepper and cayenne pepper. Set aside. You want the egg mixture to get to room temperature so it doesn’t take as long to bake.
Place the strips of bacon in a large skillet. Turn the heat on to medium-high and cook until crispy or to your desired preference. Remove the bacon and transfer to a plate lined with paper towel to remove any excess grease. Chop the bacon into bite-sized pieces.
Using the same skillet you cooked the bacon, drain the excess bacon grease reserving about 1 teaspoon to cook the onions and garlic in. On a medium heat, saute the onions and garlic for 4-5- minutes or until translucent. Then add the chopped kale and cook for another 3-4 minutes until wilted. Set aside.
First, add the layer of bacon bits to the bottom. Second, add the layer of kale and onions. Grate ¾ cup of cheese, reserving ¼ cup for the top. Sprinkle the cheese over the kale layer. Gently ladle the egg mixture on top.
Top the egg custard with the remaining ¼ cup of cheese. Put the quiche in the oven and bake for 40-50 minutes or until the egg custard has set. Remove from the oven and set on a wire rack. Let cool for 15-20 minutes. Serve with a side salad and enjoy!
bacon recipe source: Sassy Pantry, June 5, 2013
Thursday, April 21, 2016
3895. BBQ BACON CHEESEBURGER NACHOS
Large tortilla chips, about ½ large bag
4 slices bacon, chopped and cooked until crisp
½ lb ground beef
½ small onion, chopped
Salt and pepper, to taste
⅛ cup and ⅓ cup barbecue sauce
3 cups shredded cheddar cheese
Green onion, lettuce and tomato as garnish if desired
Preheat the oven to 375 degrees F.
In a medium pan, combine ground beef, onion, salt, and pepper and cook, stirring, over medium-high heat until browned (drain off any excess grease). Stir in ⅛ cup barbecue sauce. Set aside.
Pour ⅓ cup barbecue sauce into a small sandwich bag and set aside.
Line baking sheet with a single layer tortilla chips, careful not to leave too much space between chips. Sprinkle with half of cheese, half of the beef mixture, and half of the bacon. Snip a small corner off of the bag with the barbecue sauce and drizzle half over the first layer of nachos.
Top with another single layer of chips, and sprinkle with remaining cheese, beef, and bacon. Drizzle with remaining sauce.
Bake for 8-10 minutes until toppings are warm and cheese is melted.
Garnish with green onion, lettuce and tomato as desired.
bacon recipe source: Ashley Fehr, The Recipe Rebel (@TheRecipeRebel), April 10, 2015
4 slices bacon, chopped and cooked until crisp
½ lb ground beef
½ small onion, chopped
Salt and pepper, to taste
⅛ cup and ⅓ cup barbecue sauce
3 cups shredded cheddar cheese
Green onion, lettuce and tomato as garnish if desired
Preheat the oven to 375 degrees F.
In a medium pan, combine ground beef, onion, salt, and pepper and cook, stirring, over medium-high heat until browned (drain off any excess grease). Stir in ⅛ cup barbecue sauce. Set aside.
Pour ⅓ cup barbecue sauce into a small sandwich bag and set aside.
Line baking sheet with a single layer tortilla chips, careful not to leave too much space between chips. Sprinkle with half of cheese, half of the beef mixture, and half of the bacon. Snip a small corner off of the bag with the barbecue sauce and drizzle half over the first layer of nachos.
Top with another single layer of chips, and sprinkle with remaining cheese, beef, and bacon. Drizzle with remaining sauce.
Bake for 8-10 minutes until toppings are warm and cheese is melted.
Garnish with green onion, lettuce and tomato as desired.
bacon recipe source: Ashley Fehr, The Recipe Rebel (@TheRecipeRebel), April 10, 2015
Wednesday, April 20, 2016
3894. HABANERO-BACON MARMALADE
2 red onions, chopped
6 cloves garlic, sliced
5 slices bacon, sliced into small lardon strips
5 medium roma tomatoes, peeled and crushed
3 habanero peppers, chopped
1 cup sugar
2 cups cider vinegar
2 tablespoons olive oil
In a large sauté pan, sweat onion and garlic in 2 tablespoons olive oil, until fragrant. Add bacon, cook until crispy. Add tomato and chopped habanero. Stir in sugar and vinegar. Bring a to boil and simmer until desired thickness.
bacon recipe source: Ray Garcia, FIG Restaurant, Santa Monica, CA; Los Angeles Magazine, June 29, 2011
6 cloves garlic, sliced
5 slices bacon, sliced into small lardon strips
5 medium roma tomatoes, peeled and crushed
3 habanero peppers, chopped
1 cup sugar
2 cups cider vinegar
2 tablespoons olive oil
In a large sauté pan, sweat onion and garlic in 2 tablespoons olive oil, until fragrant. Add bacon, cook until crispy. Add tomato and chopped habanero. Stir in sugar and vinegar. Bring a to boil and simmer until desired thickness.
bacon recipe source: Ray Garcia, FIG Restaurant, Santa Monica, CA; Los Angeles Magazine, June 29, 2011
Tuesday, April 19, 2016
3893. ASIAGO KOHLRABI NOODLE FRITTATA with CORN, BACON and BASIL
Servings: 4
1 head of corn
5 pieces of bacon
10 eggs, beaten
5 pieces of basil, ribboned
1/4 cup shredded asiago cheese
salt and pepper, to taste
1/2 tablespoon extra virgin olive oil
1 large garlic clove, minced
pinch of red pepper flakes
1 kohlrabi, peeled, Blade C
Preheat the oven to 375 degrees.
Place the corn in a saucepan, cover with water and bring to a boil. Once boiling, cook for 2 more minutes or until easily pierced with a fork and drain into a colander. Rinse with cold water so it's easier to handle and then shave the kernels off with a knife into a bowl. Set bowl of kernels aside.
While the corn is cooking, place a large skillet over medium-high heat, coat with cooking spray and cook the bacon until crispy, in batches, if needed. Set aside on a paper towel lined plate and crumble.
Once bacon and corn are cooked, add to a bowl with the eggs, basil and asiago cheese. Season with salt and pepper and set aside.
Set a 10 or 12" skillet (preferably cast iron) over medium heat and add in the olive oil. Once oil heats, add in the garlic and red pepper flakes. Cook for 30 seconds or until fragrant and then add in the kohlrabi noodles and season with salt and pepper. Toss frequently for 3-5 minutes and cook until mostly wilted. Once wilted, pour in the egg mixture evenly over the kohlrabi.
Let cook for 2-3 minutes or until the bottom sets into the skillet.
Bake for 20-25 minutes or until when you pierce with a skewer (or fork), the skewer comes out clean and the edges of the frittata are lightly golden brown. Serve for 4 or 8.
bacon recipe source: Inspiralized, July 13, 2014
1 head of corn
5 pieces of bacon
10 eggs, beaten
5 pieces of basil, ribboned
1/4 cup shredded asiago cheese
salt and pepper, to taste
1/2 tablespoon extra virgin olive oil
1 large garlic clove, minced
pinch of red pepper flakes
1 kohlrabi, peeled, Blade C
Preheat the oven to 375 degrees.
Place the corn in a saucepan, cover with water and bring to a boil. Once boiling, cook for 2 more minutes or until easily pierced with a fork and drain into a colander. Rinse with cold water so it's easier to handle and then shave the kernels off with a knife into a bowl. Set bowl of kernels aside.
While the corn is cooking, place a large skillet over medium-high heat, coat with cooking spray and cook the bacon until crispy, in batches, if needed. Set aside on a paper towel lined plate and crumble.
Once bacon and corn are cooked, add to a bowl with the eggs, basil and asiago cheese. Season with salt and pepper and set aside.
Set a 10 or 12" skillet (preferably cast iron) over medium heat and add in the olive oil. Once oil heats, add in the garlic and red pepper flakes. Cook for 30 seconds or until fragrant and then add in the kohlrabi noodles and season with salt and pepper. Toss frequently for 3-5 minutes and cook until mostly wilted. Once wilted, pour in the egg mixture evenly over the kohlrabi.
Let cook for 2-3 minutes or until the bottom sets into the skillet.
Bake for 20-25 minutes or until when you pierce with a skewer (or fork), the skewer comes out clean and the edges of the frittata are lightly golden brown. Serve for 4 or 8.
bacon recipe source: Inspiralized, July 13, 2014
Monday, April 18, 2016
3892. BACON STUFFED CORN CAKES
Makes 6-8 pancakes
Corn Cake Mixture:
1 1/2 cups fine or medium ground cornmeal
1 teaspoon salt
1 1/2 cups boiling water
1/2 cup milk
2 tablespoons olive oil plus some for cooking
1 tablespoon sugar
1 large egg
Filling:
4 large strips bacon, diced
3-4 scallions, minced
1 cup shredded cheese
Maple Syrup, for serving
Salsa, for serving
Stir together cornmeal and salt. Add boiling water and stir. Let sit for 5-10 minutes so water can absorb.
Stir in milk, olive oil, and egg into batter. Let rest while you make filling.
Bake bacon until crispy at 350 degrees. Dice or crumble the bacon and stir in with diced scallions and grated cheese.
To make cakes, add a drizzle of oil to a griddle or large skillet over medium heat. Once hot, add 1/4 cup of the cornmeal batter.
Immediately top batter with a small handful of the bacon filling. Spoon another 1/4 cup of batter over the top of the filling so it mostly covers the filling. It's okay if it doesn't cover everything.
Let cook for 3-4 minutes or until the edges are firm around the cake.
Flip cake and cook for another few minutes until they are cooked through.
Serve cakes immediately with maple syrup or salsa!
bacon recipe source: Nick Evans, Macheesmo (@Macheesmo), May 19, 2012
Corn Cake Mixture:
1 1/2 cups fine or medium ground cornmeal
1 teaspoon salt
1 1/2 cups boiling water
1/2 cup milk
2 tablespoons olive oil plus some for cooking
1 tablespoon sugar
1 large egg
Filling:
4 large strips bacon, diced
3-4 scallions, minced
1 cup shredded cheese
Maple Syrup, for serving
Salsa, for serving
Stir together cornmeal and salt. Add boiling water and stir. Let sit for 5-10 minutes so water can absorb.
Stir in milk, olive oil, and egg into batter. Let rest while you make filling.
Bake bacon until crispy at 350 degrees. Dice or crumble the bacon and stir in with diced scallions and grated cheese.
To make cakes, add a drizzle of oil to a griddle or large skillet over medium heat. Once hot, add 1/4 cup of the cornmeal batter.
Immediately top batter with a small handful of the bacon filling. Spoon another 1/4 cup of batter over the top of the filling so it mostly covers the filling. It's okay if it doesn't cover everything.
Let cook for 3-4 minutes or until the edges are firm around the cake.
Flip cake and cook for another few minutes until they are cooked through.
Serve cakes immediately with maple syrup or salsa!
bacon recipe source: Nick Evans, Macheesmo (@Macheesmo), May 19, 2012
Sunday, April 17, 2016
3891. SPICED and SWEET LENTILS with BACON
Serves four as a side dish
8 strips of 1/4-inch cut bacon (about a half-pound, a little less)
1-2 red onions, diced
1/2 teaspoon chicken base (optional, if you want a deeper chicken flavor)
1/2 cup white wine
1 1/4 cups dry green lentils
3 cups chicken stock
1/2 teaspoon cinnamon
1/2 teaspoon ground cumin
2 tablespoons real maple syrup
3-4 green onions, sliced thinly
Sauté the bacon over medium heat until brown and just starting to get crispy around the edges, 12-15 minutes. Add in red onions and cook until soft, about 5-7 minutes. Stir in chicken base.
Deglaze with wine and add lentils. Then add the stock, and stir in the seasonings. Cook lentils over medium heat, stirring periodically, until lentils are al dente and almost all the liquid has been soaked up, about 25-30 minutes. Off of the heat, stir in the maple syrup and season to taste.
Pour onto a sheet pan to cool. After a minute or two, sprinkle the sliced green onions on top and stir them into the lentils.
bacon recipe source: the moveable feasts, October 13, 2011; adapted from Asado Restaurant, 2810 6th Avenue, Tacoma, WA 98406
8 strips of 1/4-inch cut bacon (about a half-pound, a little less)
1-2 red onions, diced
1/2 teaspoon chicken base (optional, if you want a deeper chicken flavor)
1/2 cup white wine
1 1/4 cups dry green lentils
3 cups chicken stock
1/2 teaspoon cinnamon
1/2 teaspoon ground cumin
2 tablespoons real maple syrup
3-4 green onions, sliced thinly
Sauté the bacon over medium heat until brown and just starting to get crispy around the edges, 12-15 minutes. Add in red onions and cook until soft, about 5-7 minutes. Stir in chicken base.
Deglaze with wine and add lentils. Then add the stock, and stir in the seasonings. Cook lentils over medium heat, stirring periodically, until lentils are al dente and almost all the liquid has been soaked up, about 25-30 minutes. Off of the heat, stir in the maple syrup and season to taste.
Pour onto a sheet pan to cool. After a minute or two, sprinkle the sliced green onions on top and stir them into the lentils.
bacon recipe source: the moveable feasts, October 13, 2011; adapted from Asado Restaurant, 2810 6th Avenue, Tacoma, WA 98406
Saturday, April 16, 2016
3890. BASIL-STUFFED CHICKEN BREASTS with BACON
Servings: 4
6 slices bacon
2 cups coarsely chopped basil
1 small garlic clove
1/4 cup extra-virgin olive oil
1/2 teaspoon fresh lemon juice
Salt
4 skinless, boneless chicken breast halves, halved diagonally
Freshly ground pepper
1 cup all-purpose flour
2 large eggs, lightly beaten
1 cup fine fresh bread crumbs
2 tablespoons unsalted butter
2 tablespoons pure olive oil
In a large skillet, cook the bacon over moderate heat until crisp, about 5 minutes. Drain, then coarsely chop the bacon. In a food processor, puree the bacon, basil and garlic to a paste. With the machine on, add the olive oil in a thin stream. Transfer the stuffing to a bowl. Stir in the lemon juice and season with salt.
Make a 1-inch horizontal incision in each piece of chicken to form a pocket. Spoon 1 tablespoon of the basil stuffing into each pocket and press gently to close. Season the chicken breasts on both sides with salt and pepper.
Put the flour, eggs and bread crumbs in separate shallow bowls. Lightly flour the chicken breasts, shaking off any excess, then dip them in the eggs and coat with the bread crumbs.
In a large skillet, melt 1 tablespoon of the butter in 1 tablespoon of the oil. Add half of the chicken and cook over moderately high heat until browned and just cooked through, about 3 minutes per side; lower the heat if the chicken browns too quickly. Repeat with the remaining butter, oil and chicken.
Thickly slice the chicken and serve.
bacon recipe source: Marcia Kiesel, Food & Wine, October 1999
6 slices bacon
2 cups coarsely chopped basil
1 small garlic clove
1/4 cup extra-virgin olive oil
1/2 teaspoon fresh lemon juice
Salt
4 skinless, boneless chicken breast halves, halved diagonally
Freshly ground pepper
1 cup all-purpose flour
2 large eggs, lightly beaten
1 cup fine fresh bread crumbs
2 tablespoons unsalted butter
2 tablespoons pure olive oil
In a large skillet, cook the bacon over moderate heat until crisp, about 5 minutes. Drain, then coarsely chop the bacon. In a food processor, puree the bacon, basil and garlic to a paste. With the machine on, add the olive oil in a thin stream. Transfer the stuffing to a bowl. Stir in the lemon juice and season with salt.
Make a 1-inch horizontal incision in each piece of chicken to form a pocket. Spoon 1 tablespoon of the basil stuffing into each pocket and press gently to close. Season the chicken breasts on both sides with salt and pepper.
Put the flour, eggs and bread crumbs in separate shallow bowls. Lightly flour the chicken breasts, shaking off any excess, then dip them in the eggs and coat with the bread crumbs.
In a large skillet, melt 1 tablespoon of the butter in 1 tablespoon of the oil. Add half of the chicken and cook over moderately high heat until browned and just cooked through, about 3 minutes per side; lower the heat if the chicken browns too quickly. Repeat with the remaining butter, oil and chicken.
Thickly slice the chicken and serve.
bacon recipe source: Marcia Kiesel, Food & Wine, October 1999
Friday, April 15, 2016
3889. BACON RANCH CHICKEN PASTA SALAD
2 cups small, dry pasta, cooked to al dente
2 cups shredded chicken
1 cup frozen peas, cooked
1 cup diced tomatoes
6 slices bacon, cooked and diced
½ cup bottled ranch dressing
1 tsp fresh cracked black pepper
Cook the pasta to al dente and allow to cool. Add chicken, bacon, peas and tomatoes and toss to combine.
Measure out bottled ranch dressing into a small bowl. Add 1 teaspoon of fresh cracked pepper and stir until combined.
Pour ranch dressing over pasta mixture and gently fold together.
Top with bacon crumbles for garnish, if desired.
bacon recipe source: Kristin, Yellow Bliss Road (@YellowBlissRoad), July 2, 2014
2 cups shredded chicken
1 cup frozen peas, cooked
1 cup diced tomatoes
6 slices bacon, cooked and diced
½ cup bottled ranch dressing
1 tsp fresh cracked black pepper
Cook the pasta to al dente and allow to cool. Add chicken, bacon, peas and tomatoes and toss to combine.
Measure out bottled ranch dressing into a small bowl. Add 1 teaspoon of fresh cracked pepper and stir until combined.
Pour ranch dressing over pasta mixture and gently fold together.
Top with bacon crumbles for garnish, if desired.
bacon recipe source: Kristin, Yellow Bliss Road (@YellowBlissRoad), July 2, 2014
Thursday, April 14, 2016
3888. BUFFALO BACON CHICKEN DIP
1 (8-ounce) package cream cheese, softened
½ cup buffalo wing sauce
½ cup ranch dressing
2 cups cooked shredded chicken
½ cup shredded sharp cheddar cheese
½ cup cooked bacon pieces
Preheat your oven to 350 degrees F. In a large bowl, combine all ingredients.
Transfer to a 1-quart casserole dish and bake for 20 minutes or until heated through. Serve with celery sticks, crackers or tortilla chips.
bacon recipe source: Amy Brinkley, The Blond Cook (@theblondcook), December 15, 2014
½ cup buffalo wing sauce
½ cup ranch dressing
2 cups cooked shredded chicken
½ cup shredded sharp cheddar cheese
½ cup cooked bacon pieces
Preheat your oven to 350 degrees F. In a large bowl, combine all ingredients.
Transfer to a 1-quart casserole dish and bake for 20 minutes or until heated through. Serve with celery sticks, crackers or tortilla chips.
bacon recipe source: Amy Brinkley, The Blond Cook (@theblondcook), December 15, 2014
Wednesday, April 13, 2016
3887. KALE, BACON and EGG WHOLE-WHEAT BREAKFAST SANDWICH
Makes one sandwich
1 whole-wheat bun
Mayonnaise or softened butter (optional)
1 strip bacon
1 1/2 cups kale, chopped into 1/2-inch ribbons
1 clove garlic, minced
1/4 teaspoon white wine vinegar
1 tablespoon vegetable oil
1 large egg
Toast the bun and set it on a plate. Spread with mayonnaise or butter, if desired.
In a medium skillet, cook the bacon until crisp, and set aside on a paper towel-lined plate. Pour off the bacon grease, leaving just a thin film on the pan. Add the garlic and kale to the skillet and cook over medium-high heat, tossing frequently and scraping up any browned bits from the bottom of the pan. Taste and add salt if needed. Cook until kale is tender, adding 1 or 2 tablespoons of water if needed to keep kale moist as it cooks. Sprinkle with vinegar, then remove from pan and set aside.
Wipe skillet clean and add vegetable oil (or 1 tablespoon of reserved bacon grease, if you're feeling frisky). Over medium heat, fry the egg. While it cooks, assemble the rest of the sandwich: Place the kale on the bottom half of the bun. Cut the bacon in half crosswise and place on top of the kale.
Top the kale and bacon with the fried egg and the top bun. Serve immediately, cutting in half just before eating.
bacon recipe source: The Kitchn (@thekitchn), September 2012
1 whole-wheat bun
Mayonnaise or softened butter (optional)
1 strip bacon
1 1/2 cups kale, chopped into 1/2-inch ribbons
1 clove garlic, minced
1/4 teaspoon white wine vinegar
1 tablespoon vegetable oil
1 large egg
Toast the bun and set it on a plate. Spread with mayonnaise or butter, if desired.
In a medium skillet, cook the bacon until crisp, and set aside on a paper towel-lined plate. Pour off the bacon grease, leaving just a thin film on the pan. Add the garlic and kale to the skillet and cook over medium-high heat, tossing frequently and scraping up any browned bits from the bottom of the pan. Taste and add salt if needed. Cook until kale is tender, adding 1 or 2 tablespoons of water if needed to keep kale moist as it cooks. Sprinkle with vinegar, then remove from pan and set aside.
Wipe skillet clean and add vegetable oil (or 1 tablespoon of reserved bacon grease, if you're feeling frisky). Over medium heat, fry the egg. While it cooks, assemble the rest of the sandwich: Place the kale on the bottom half of the bun. Cut the bacon in half crosswise and place on top of the kale.
Top the kale and bacon with the fried egg and the top bun. Serve immediately, cutting in half just before eating.
bacon recipe source: The Kitchn (@thekitchn), September 2012
Tuesday, April 12, 2016
3886. SUN-DRIED TOMATO ANGEL HAIR PASTA with BACON
6 servings
1 box (1 lb) angel hair pasta
1 jar (7 oz) sun-dried tomatoes in olive oil, drained and oil reserved
½ cup grated Parmesan cheese
8 slices bacon, crisply cooked and crumbled
Cook and drain pasta as directed on package. Toss pasta in oil from sun-dried tomatoes. Season pasta lightly with salt and pepper. Chop sun-dried tomatoes. Add to pasta. Top pasta with Parmesan cheese; toss to coat evenly. Divide pasta among 6 bowls. Top with bacon.
bacon recipe source: Pillsbury.com, Pillsbury, General Mills, Inc., P.O. Box 9452, Minneapolis, Minnesota 55440
1 box (1 lb) angel hair pasta
1 jar (7 oz) sun-dried tomatoes in olive oil, drained and oil reserved
½ cup grated Parmesan cheese
8 slices bacon, crisply cooked and crumbled
Cook and drain pasta as directed on package. Toss pasta in oil from sun-dried tomatoes. Season pasta lightly with salt and pepper. Chop sun-dried tomatoes. Add to pasta. Top pasta with Parmesan cheese; toss to coat evenly. Divide pasta among 6 bowls. Top with bacon.
bacon recipe source: Pillsbury.com, Pillsbury, General Mills, Inc., P.O. Box 9452, Minneapolis, Minnesota 55440
Monday, April 11, 2016
3885. MAPLE-BACON BREAKFAST SAUSAGE
Yield: 3 lb
Diced bacon: 0.50 lb
Finely chopped fresh parsley: 2 1/4 tsp
Ice water: 1/4 cup
Maple syrup: 1/3 cup
Fine sea salt: 1 1/2 tsp
Coarsely ground black pepper: 1/2 tsp
Red pepper flakes: 1 tsp
Finely chopped fresh sage: 2 1/4 tsp
Finely chopped fresh thyme leaves: 2 1/4 tsp
Finely grated ginger: 1/2 tsp
Ground fenugreek: 1/2 tsp
Ground nutmeg 1/2 tsp
Sheep casings (optional)
Place the pork and bacon on a rimmed baking sheet, transfer to the freezer, and chill until crunchy on the exterior but not frozen solid.
In a small bowl, add the parsley, ice water, maple syrup, salt, black pepper, red pepper flakes, sage, thyme, ginger, fenugreek, and nutmeg and stir to combine.
Nest a large mixing bowl in a bowl filled with ice. Grind the pork and bacon through the small die of the grinder into the bowl set in ice.
Add the spice mixture to the meat and stir with your hands until well incorporated; the mixture will look homogenous and will begin sticking to the bowl.
Spoon 2 tbsp of the meat mixture into a nonstick frying pan and spread into a thin patty. Cook the test patty over low heat until cooked through but not browned. Taste the sausage for seasoning and adjust as necessary.
Press a sheet of parchment paper or plastic wrap directly on the surface of the meat to prevent oxidation, then cover the bowl tightly with plastic wrap and refrigerate overnight. Alternatively, you can vacuum-seal the farce.
This sausage can be left uncased, either loose or formed into patties, or stuffed into sheep casings and twisted into links.
Breakfast sausages (both patties and links) are best cooked to an internal temperature of 145°F/63°C, either in a sauté pan or on a griddle over medium heat until browned.
bacon recipe source: Sausage Making: The Definitive Guide with Recipes, by Ryan Farr (Chronicle Books, 2014); The Splendid Table with Lynne Rossetto Kasper
Diced bacon: 0.50 lb
Finely chopped fresh parsley: 2 1/4 tsp
Ice water: 1/4 cup
Maple syrup: 1/3 cup
Fine sea salt: 1 1/2 tsp
Coarsely ground black pepper: 1/2 tsp
Red pepper flakes: 1 tsp
Finely chopped fresh sage: 2 1/4 tsp
Finely chopped fresh thyme leaves: 2 1/4 tsp
Finely grated ginger: 1/2 tsp
Ground fenugreek: 1/2 tsp
Ground nutmeg 1/2 tsp
Sheep casings (optional)
Place the pork and bacon on a rimmed baking sheet, transfer to the freezer, and chill until crunchy on the exterior but not frozen solid.
In a small bowl, add the parsley, ice water, maple syrup, salt, black pepper, red pepper flakes, sage, thyme, ginger, fenugreek, and nutmeg and stir to combine.
Nest a large mixing bowl in a bowl filled with ice. Grind the pork and bacon through the small die of the grinder into the bowl set in ice.
Add the spice mixture to the meat and stir with your hands until well incorporated; the mixture will look homogenous and will begin sticking to the bowl.
Spoon 2 tbsp of the meat mixture into a nonstick frying pan and spread into a thin patty. Cook the test patty over low heat until cooked through but not browned. Taste the sausage for seasoning and adjust as necessary.
Press a sheet of parchment paper or plastic wrap directly on the surface of the meat to prevent oxidation, then cover the bowl tightly with plastic wrap and refrigerate overnight. Alternatively, you can vacuum-seal the farce.
This sausage can be left uncased, either loose or formed into patties, or stuffed into sheep casings and twisted into links.
Breakfast sausages (both patties and links) are best cooked to an internal temperature of 145°F/63°C, either in a sauté pan or on a griddle over medium heat until browned.
bacon recipe source: Sausage Making: The Definitive Guide with Recipes, by Ryan Farr (Chronicle Books, 2014); The Splendid Table with Lynne Rossetto Kasper
Sunday, April 10, 2016
3884. APPLE and BACON BRUSSELS SPROUTS
Serves: 4
4 strips thick cut bacon, diced
2 apples, peeled and diced
3 cups Brussels Sprouts, halved
1 cup apple juice
2 tablespoons fresh lemon juice
kosher salt
In a heavy skillet cook the diced bacon over medium-high heat until the fat has rendered, about 5 minutes. Remove the bacon from the pan and set aside.
Add 2 tablespoons of olive oil and the apples and sauté for 1 minute, stirring.
Add the brussels sprouts and stir well, cooking for 2 minutes. Add 1 cup of apple juice and the lemon juice and cook over medium heat for 2-3 minutes. Add the bacon and cook over high heat for 1 minute- the brussels sprouts should be just fork tender (if they are not, give them another minute or two of cooking time. Season to taste with kosher salt and serve hot.
bacon recipe source: Heather Christo (@heatherchristo), November 2, 2015
4 strips thick cut bacon, diced
2 apples, peeled and diced
3 cups Brussels Sprouts, halved
1 cup apple juice
2 tablespoons fresh lemon juice
kosher salt
In a heavy skillet cook the diced bacon over medium-high heat until the fat has rendered, about 5 minutes. Remove the bacon from the pan and set aside.
Add 2 tablespoons of olive oil and the apples and sauté for 1 minute, stirring.
Add the brussels sprouts and stir well, cooking for 2 minutes. Add 1 cup of apple juice and the lemon juice and cook over medium heat for 2-3 minutes. Add the bacon and cook over high heat for 1 minute- the brussels sprouts should be just fork tender (if they are not, give them another minute or two of cooking time. Season to taste with kosher salt and serve hot.
bacon recipe source: Heather Christo (@heatherchristo), November 2, 2015
Saturday, April 09, 2016
3883. BACON BOURBON FRUITCAKE
1 c raisins
1 c chopped, pitted dates
1 c chopped dried apples
1 c bourbon
1 c brown sugar
6 T butter
4 T bacon grease (see syrup recipe below)
1 c apple juice
1 tsp ground cinnamon
1 ¾ c all purpose flour
1 ½ tsp salt
1 tsp baking soda
1 tsp baking powder
2 eggs
¼ to ½ cup toasted pecans, broken
Bourbon Maple Bacon syrup
1 lb bacon, thick cut, double smoked, cut to ½ inch pieces
6 oz bourbon
1 ½ c maple syrup
Fry bacon (in 2 batches, if needed) over medium heat until golden brown. Drain off a good portion of the grease and set aside for later use in the fruitcake. OFF THE HEAT, CAREFULLY add the bourbon to bacon in the pan, stirring and scraping the bits off the bottom. Add in your maple syrup and stir. Increase heat to med/high until bubbling well. Reduce heat to low and simmer gently, stirring occasionally, for about 20 minutes. Remove from heat and let it cool for a bit. Transfer to a container and cover, refrigerate overnight.
The next day, skim the fat from the surface and using a slotted spoon, remove the bacon from the syrup mixture for use in fruitcake. Refrigerate syrup until you’re ready to baste the cakes.
Fruitcake:
Combine dried fruits, add bourbon and macerate overnight or microwave 5 minutes to rehydrate fruit.
Place fruit and liquid in a non-reactive pot with the sugar, butter, bacon grease, apple juice and cinnamon. Bring mixture to a boil stirring often, then reduce heat and simmer for 5-10 minutes. Remove from heat and cool for at least 15 minutes.
Preheat oven to 325.
Combine dry ingredients and stir carefully into the fruit mixture. When combined, stir in eggs one at a time, then fold in nuts and reserved bacon. Try not to overmix. Spoon into a 10 inch non-stick loaf pan and bake for 1 hour, or mini loaf pans and check doneness after 20 minutes with a toothpick.
remove from oven and place on a cooling rack. Baste with Bourbon Maple Bacon syrup and let cool completely before turning out of the pan.
When it is completely cool, place in a tight sealing, food safe container and put in the refrigerator. Once or twice a day for 3 days, baste the cake on all sides with syrup mixture.
bacon recipe source: Megan Schettler Schug, "Bacon Saves the Fruitcake!", KIOA 93.3, Iowa, November 27, 2013
1 c chopped, pitted dates
1 c chopped dried apples
1 c bourbon
1 c brown sugar
6 T butter
4 T bacon grease (see syrup recipe below)
1 c apple juice
1 tsp ground cinnamon
1 ¾ c all purpose flour
1 ½ tsp salt
1 tsp baking soda
1 tsp baking powder
2 eggs
¼ to ½ cup toasted pecans, broken
Bourbon Maple Bacon syrup
1 lb bacon, thick cut, double smoked, cut to ½ inch pieces
6 oz bourbon
1 ½ c maple syrup
Fry bacon (in 2 batches, if needed) over medium heat until golden brown. Drain off a good portion of the grease and set aside for later use in the fruitcake. OFF THE HEAT, CAREFULLY add the bourbon to bacon in the pan, stirring and scraping the bits off the bottom. Add in your maple syrup and stir. Increase heat to med/high until bubbling well. Reduce heat to low and simmer gently, stirring occasionally, for about 20 minutes. Remove from heat and let it cool for a bit. Transfer to a container and cover, refrigerate overnight.
The next day, skim the fat from the surface and using a slotted spoon, remove the bacon from the syrup mixture for use in fruitcake. Refrigerate syrup until you’re ready to baste the cakes.
Fruitcake:
Combine dried fruits, add bourbon and macerate overnight or microwave 5 minutes to rehydrate fruit.
Place fruit and liquid in a non-reactive pot with the sugar, butter, bacon grease, apple juice and cinnamon. Bring mixture to a boil stirring often, then reduce heat and simmer for 5-10 minutes. Remove from heat and cool for at least 15 minutes.
Preheat oven to 325.
Combine dry ingredients and stir carefully into the fruit mixture. When combined, stir in eggs one at a time, then fold in nuts and reserved bacon. Try not to overmix. Spoon into a 10 inch non-stick loaf pan and bake for 1 hour, or mini loaf pans and check doneness after 20 minutes with a toothpick.
remove from oven and place on a cooling rack. Baste with Bourbon Maple Bacon syrup and let cool completely before turning out of the pan.
When it is completely cool, place in a tight sealing, food safe container and put in the refrigerator. Once or twice a day for 3 days, baste the cake on all sides with syrup mixture.
bacon recipe source: Megan Schettler Schug, "Bacon Saves the Fruitcake!", KIOA 93.3, Iowa, November 27, 2013
Friday, April 08, 2016
3882. HERBED GRUYERE SCALLOPED POTATOES and BACON AU GRATIN
Serves: 8
2 pounds russet potatoes (about 4 medium potatoes)
6-8 slices of bacon, cooked and chopped
2 1/2 cups grated Gruyere cheese (about 8 ounces)
1 tablespoon butter, cut into 8 cubes
Spiced Cream
3 cups heavy cream
1 large onion, thinly sliced
3 bay leaves
2 garlic cloves, minced
1 tablespoon fresh parsley, chopped (or 2 tsp dried)
1 tablespoon chopped fresh chives ( or tsp dried)
1 1/2 teaspoons fresh thyme (or ½ tsp. dried)
¼ teaspoons cayenne pepper
¼ teaspoons ground nutmeg
½ teaspoons salt
½ teaspoons pepper
Preheat oven to 400 degrees F.
Add the "Spiced Cream" ingredients to a saucepan and bring to a gentle simmer. Simmer for 5-10 minutes while you grease a 9x13 casserole dish and peel and slice potatoes into 1/8 inch slices. Transfer potatoes to a large bowl.
Spoon just enough of the herbed cream that has been simmering to cover the bottom of the casserole dish. Pour the remaining herbed cream over the potatoes and gently toss to coat.
Using a slotted spoon, layer the bottom of the casserole dish with 1/3 of the potato/onion slices (the slotted spoon will allow you to leave most of the cream in the bowl). Lightly season the layer of potatoes with freshly cracked salt and pepper (in addition to salt and pepper listed in ingredients). Layer 1 cup of the cheese, 1/2 of the bacon then top with 1/3 of remaining cream. Repeat layers.
Top the casserole with remaining potato/onion slices and pour over remaining cream. Dot the potatoes with cubed butter.
Cover the casserole with aluminum foil and bake for one hour. Remove from the oven, sprinkle with remaining cheese then continue to bake, uncovered for an additional 10 minutes. Test the potatoes to make sure they are tender. Continue to cook if necessary (will depend on how thin you cut your potatoes). When potatoes are done, broil until golden brown.
bacon recipe source: Jen, Carlsbad Cravings (@carlsbadcravings), June 13, 2014
2 pounds russet potatoes (about 4 medium potatoes)
6-8 slices of bacon, cooked and chopped
2 1/2 cups grated Gruyere cheese (about 8 ounces)
1 tablespoon butter, cut into 8 cubes
Spiced Cream
3 cups heavy cream
1 large onion, thinly sliced
3 bay leaves
2 garlic cloves, minced
1 tablespoon fresh parsley, chopped (or 2 tsp dried)
1 tablespoon chopped fresh chives ( or tsp dried)
1 1/2 teaspoons fresh thyme (or ½ tsp. dried)
¼ teaspoons cayenne pepper
¼ teaspoons ground nutmeg
½ teaspoons salt
½ teaspoons pepper
Preheat oven to 400 degrees F.
Add the "Spiced Cream" ingredients to a saucepan and bring to a gentle simmer. Simmer for 5-10 minutes while you grease a 9x13 casserole dish and peel and slice potatoes into 1/8 inch slices. Transfer potatoes to a large bowl.
Spoon just enough of the herbed cream that has been simmering to cover the bottom of the casserole dish. Pour the remaining herbed cream over the potatoes and gently toss to coat.
Using a slotted spoon, layer the bottom of the casserole dish with 1/3 of the potato/onion slices (the slotted spoon will allow you to leave most of the cream in the bowl). Lightly season the layer of potatoes with freshly cracked salt and pepper (in addition to salt and pepper listed in ingredients). Layer 1 cup of the cheese, 1/2 of the bacon then top with 1/3 of remaining cream. Repeat layers.
Top the casserole with remaining potato/onion slices and pour over remaining cream. Dot the potatoes with cubed butter.
Cover the casserole with aluminum foil and bake for one hour. Remove from the oven, sprinkle with remaining cheese then continue to bake, uncovered for an additional 10 minutes. Test the potatoes to make sure they are tender. Continue to cook if necessary (will depend on how thin you cut your potatoes). When potatoes are done, broil until golden brown.
bacon recipe source: Jen, Carlsbad Cravings (@carlsbadcravings), June 13, 2014
Thursday, April 07, 2016
3881. ROASTED RED PEPPER RISOTTO with BACON GREMOLATA
Serves 4
3 red bell peppers
1 medium white onion, chopped
400 grams arborio rice
1 cup white wine
1½ liter chicken stock
200 grams creme fraiche
½ cup frozen peas
40 grams grated parmesan
Olive oil to taste
Salt to taste
For the gremolata:
1 cup flat leave parsley (no stems)
6 crispy bacon strips
1 zest of 1 lemon
1 clove of garlic
Place the peppers over a gas burner and cook until charred all over. Discard of the stems and cores. Peel and blend with some stock until smooth.
In a large pan, add some olive oil over medium heat. Add the onions and cook until translucent.
Add the rice and stir for 1 minute. Then add the white wine. Let it reduce to half.
Add the red pepper sauce and stir until combined. Start adding the stock one ladle at a time and stir. Do this for 20 min until the rice is cooked.
Add the creme fraiche, frozen peas and Parmesan. Stir until it is all combined and the peas are cooked. Add salt to taste.
To make the gremolata, just chop all of the ingredients very fine. Mix them and set aside.
Serve the risotto on each plate and top with some of the gremolata.
bacon recipe source: cravingsinamsterdam (member), Kitchenbowl
3 red bell peppers
1 medium white onion, chopped
400 grams arborio rice
1 cup white wine
1½ liter chicken stock
200 grams creme fraiche
½ cup frozen peas
40 grams grated parmesan
Olive oil to taste
Salt to taste
For the gremolata:
1 cup flat leave parsley (no stems)
6 crispy bacon strips
1 zest of 1 lemon
1 clove of garlic
Place the peppers over a gas burner and cook until charred all over. Discard of the stems and cores. Peel and blend with some stock until smooth.
In a large pan, add some olive oil over medium heat. Add the onions and cook until translucent.
Add the rice and stir for 1 minute. Then add the white wine. Let it reduce to half.
Add the red pepper sauce and stir until combined. Start adding the stock one ladle at a time and stir. Do this for 20 min until the rice is cooked.
Add the creme fraiche, frozen peas and Parmesan. Stir until it is all combined and the peas are cooked. Add salt to taste.
To make the gremolata, just chop all of the ingredients very fine. Mix them and set aside.
Serve the risotto on each plate and top with some of the gremolata.
bacon recipe source: cravingsinamsterdam (member), Kitchenbowl
Wednesday, April 06, 2016
3880. BACON and TOMATO BREAKFAST MIGAS
Serves 2
1 teaspoon olive oil
4 slices thick-cut bacon, diced
1/4 cup minced sweet onions
4 corn tortillas, diced into bite-size pieces
2 plum tomatoes, diced
1/2 cup shredded cheddar cheese
6 organic eggs, beaten
1 teaspoon garlic powder
1/2 teaspoon cumin
1/4 teaspoon crushed red pepper flakes
Salt and pepper, to taste
Fresh cilantro, for garnish
Sour cream, for garnish
Heat a large cast-iron or nonstick skillet over medium heat. Add the oil, bacon and onions, and cook for 5 – 6 minutes or until the bacon is crisp. Add in the tomatoes, cheese, eggs and seasonings. Place a lid on the skillet, and cook for an additional 3 – 4 minutes or until the eggs are firm. Transfer to a serving plate, and garnish with cilantro and sour cream. Best served warm.
bacon recipe source: Brandi Bidot, SheKnows (@SheKnows), January 8, 2016
1 teaspoon olive oil
4 slices thick-cut bacon, diced
1/4 cup minced sweet onions
4 corn tortillas, diced into bite-size pieces
2 plum tomatoes, diced
1/2 cup shredded cheddar cheese
6 organic eggs, beaten
1 teaspoon garlic powder
1/2 teaspoon cumin
1/4 teaspoon crushed red pepper flakes
Salt and pepper, to taste
Fresh cilantro, for garnish
Sour cream, for garnish
Heat a large cast-iron or nonstick skillet over medium heat. Add the oil, bacon and onions, and cook for 5 – 6 minutes or until the bacon is crisp. Add in the tomatoes, cheese, eggs and seasonings. Place a lid on the skillet, and cook for an additional 3 – 4 minutes or until the eggs are firm. Transfer to a serving plate, and garnish with cilantro and sour cream. Best served warm.
bacon recipe source: Brandi Bidot, SheKnows (@SheKnows), January 8, 2016
Tuesday, April 05, 2016
3879. CHICKEN BACON WILD RICE SOUP
Serves: 6
3 (10¾ oz) cans chicken broth
2 cups water
½ cup uncooked wild rice, rinsed
½ cup finely chopped green onions
½ cup margarine or butter
¾ cup all-purpose flour
½ teaspoon salt
¼ teaspoon poultry seasoning
⅛ teaspoon pepper
2 cups half and half
1½ cup cubed or shredded cooked chicken or turkey
8 slices bacon, crisply cooked and crumbled
1 tablespoon chopped pimiento
2-3 tablespoons dry sherry, if desired
In a large saucepan, combine chicken broth and water. Add wild rice and onions. Bring to a boil. Reduce heat, cover and simmer 30-45 minutes (or until rice is tender). Once the rice is cooked, there will be some additional broth - do not drain.
In a medium saucepan, melt margarine, stir in flour, salt, seasoning, and pepper. Cook 1 minute, stirring constantly, until smooth and bubbly.
Gradually stir in half and half with the butter/flour mixture and cook until slightly thickened, stirring constantly. Add this creamy mixture back into the saucepan with the rice/broth. Add remaining ingredients (chicken, bacon, pimiento, and sherry). Heat on low, stirring every once in a while, for at least a half an hour. Do not boil. The mixture will look thin, but the longer you heat the soup, the more the flavors marry and the more it will thicken. This soup is best served after gently heating for an extended period of time (even a few hours) or the next day! For extra flavor, add more poultry seasoning and/or bacon.
bacon recipe source: Lindsay Ostrom, Pinch of Yum (@pinchofyum), January 6, 2012
3 (10¾ oz) cans chicken broth
2 cups water
½ cup uncooked wild rice, rinsed
½ cup finely chopped green onions
½ cup margarine or butter
¾ cup all-purpose flour
½ teaspoon salt
¼ teaspoon poultry seasoning
⅛ teaspoon pepper
2 cups half and half
1½ cup cubed or shredded cooked chicken or turkey
8 slices bacon, crisply cooked and crumbled
1 tablespoon chopped pimiento
2-3 tablespoons dry sherry, if desired
In a large saucepan, combine chicken broth and water. Add wild rice and onions. Bring to a boil. Reduce heat, cover and simmer 30-45 minutes (or until rice is tender). Once the rice is cooked, there will be some additional broth - do not drain.
In a medium saucepan, melt margarine, stir in flour, salt, seasoning, and pepper. Cook 1 minute, stirring constantly, until smooth and bubbly.
Gradually stir in half and half with the butter/flour mixture and cook until slightly thickened, stirring constantly. Add this creamy mixture back into the saucepan with the rice/broth. Add remaining ingredients (chicken, bacon, pimiento, and sherry). Heat on low, stirring every once in a while, for at least a half an hour. Do not boil. The mixture will look thin, but the longer you heat the soup, the more the flavors marry and the more it will thicken. This soup is best served after gently heating for an extended period of time (even a few hours) or the next day! For extra flavor, add more poultry seasoning and/or bacon.
bacon recipe source: Lindsay Ostrom, Pinch of Yum (@pinchofyum), January 6, 2012
Monday, April 04, 2016
3878. CORN, BEAN and CHEESE SALAD with BACON (ENSALADA MIRAFLORES)
Serves 4
3 ears choclo or other corn
1 tbsp olive oil
3 1/2 oz / 100 g bacon lardons
1 (7 oz / 200 g) can butter beans, drained and rinsed
1 large red onion, cut into 3/8-inch / 1-cm dice
4 large tomatoes, seeded and cut into 3/8-inch / 1-cm dice
1/4 rocoto chile, seeded and very finely chopped
7 oz / 200 g queso fresco or feta cheese, cut into small cubes
1 tbsp finely chopped flat-leaf parsely
For the Dressing
3 tbsp extra virgin olive oil
3 tbsp red wine vinegar
A pinch of superfine sugar
A squeeze of lime juice
Salt and freshly ground black pepper
Bring a saucepan of water to a boil over medium heat and cook the choclo until tender. Drain and plunge into iced water to cool down and then cut or break off the kernels from the cob.
Heat the olive oil in a frying pan over medium heat and saute the bacon lardons for a few minutes, until they are crisp and brown. Drain on paper towels.
Put the choclo, butter beans, onion, tomatoes, chile, and cheese in a large bowl.
Whisk all the dressing ingredients together in a small bowl or jug and pour into the bowl of salad. Gently toss everything together, trying not to break up the cheese.
Divide the salad among 4 shallow bowls and sprinkle over the bacon lardons and parsley.
bacon recipe source: Ceviche: Peruvian Kitchen, by Martin Morales (Ten Speed Press, 2013)
3 ears choclo or other corn
1 tbsp olive oil
3 1/2 oz / 100 g bacon lardons
1 (7 oz / 200 g) can butter beans, drained and rinsed
1 large red onion, cut into 3/8-inch / 1-cm dice
4 large tomatoes, seeded and cut into 3/8-inch / 1-cm dice
1/4 rocoto chile, seeded and very finely chopped
7 oz / 200 g queso fresco or feta cheese, cut into small cubes
1 tbsp finely chopped flat-leaf parsely
For the Dressing
3 tbsp extra virgin olive oil
3 tbsp red wine vinegar
A pinch of superfine sugar
A squeeze of lime juice
Salt and freshly ground black pepper
Bring a saucepan of water to a boil over medium heat and cook the choclo until tender. Drain and plunge into iced water to cool down and then cut or break off the kernels from the cob.
Heat the olive oil in a frying pan over medium heat and saute the bacon lardons for a few minutes, until they are crisp and brown. Drain on paper towels.
Put the choclo, butter beans, onion, tomatoes, chile, and cheese in a large bowl.
Whisk all the dressing ingredients together in a small bowl or jug and pour into the bowl of salad. Gently toss everything together, trying not to break up the cheese.
Divide the salad among 4 shallow bowls and sprinkle over the bacon lardons and parsley.
bacon recipe source: Ceviche: Peruvian Kitchen, by Martin Morales (Ten Speed Press, 2013)
Sunday, April 03, 2016
3877. BACON, LETTUCE, and TOMATO MAZEMEN
makes 4 servings
175 grams (1 cup) mayonnaise
30 milliliters (2 tablespoons) dashi
15 milliliters (1 tablespoon) shio tare
15 milliliters (1 tablespoon) lemon juice
Zest of 1 lemon
520 grams (18 ounces) toasted rye noodles or store-bought ramen noodles
4 thick slices ripe tomato
4 halves slow-roasted tomatoes
1 head iceberg lettuce, cut into 4 wedges
12 slices thick-cut good-quality bacon, cooked crisp
Sea salt and pepper
Katsuobushi (shaved dried bonito)
Bring a large pot of unsalted water to a boil for the noodles.
In a small bowl, combine the mayonnaise, dashi, shio tare, lemon juice, and lemon zest. Set aside.
Cook the noodles until they're a little past al dente, about a minute. (Because these noodles will be served chilled, you should cook them a touch softer than you would if they were being served hot. There'll be no hot soup to continue cooking them, and the noodles will firm a bit when chilled.) As soon as they're cooked, plunge them into an ice bath to chill them, then drain them thoroughly, shaking the strainer well to get rid of as much water as possible.
In a large mixing bowl, toss the noodles with three-quarters to the mayo-tare mixture until the noodles are well coated.
Divide the dressed noodles among 4 chilled ramen bowls and arrange the two types of tomatoes and the wedges of iceberg lettuce and bacon on top. Drizzle the remaining mayo-tare mixture over the top, sprinkle with salt and pepper, and finish with a small handful of katsuobushi.
bacon recipe source: Ivan Ramen: Love, Obsession, and Recipes from Tokyo's Most Unlikely Noodle Joint, by Ivan Orkin, with Chris Ying (Ten Speed Press, 2013)
175 grams (1 cup) mayonnaise
30 milliliters (2 tablespoons) dashi
15 milliliters (1 tablespoon) shio tare
15 milliliters (1 tablespoon) lemon juice
Zest of 1 lemon
520 grams (18 ounces) toasted rye noodles or store-bought ramen noodles
4 thick slices ripe tomato
4 halves slow-roasted tomatoes
1 head iceberg lettuce, cut into 4 wedges
12 slices thick-cut good-quality bacon, cooked crisp
Sea salt and pepper
Katsuobushi (shaved dried bonito)
Bring a large pot of unsalted water to a boil for the noodles.
In a small bowl, combine the mayonnaise, dashi, shio tare, lemon juice, and lemon zest. Set aside.
Cook the noodles until they're a little past al dente, about a minute. (Because these noodles will be served chilled, you should cook them a touch softer than you would if they were being served hot. There'll be no hot soup to continue cooking them, and the noodles will firm a bit when chilled.) As soon as they're cooked, plunge them into an ice bath to chill them, then drain them thoroughly, shaking the strainer well to get rid of as much water as possible.
In a large mixing bowl, toss the noodles with three-quarters to the mayo-tare mixture until the noodles are well coated.
Divide the dressed noodles among 4 chilled ramen bowls and arrange the two types of tomatoes and the wedges of iceberg lettuce and bacon on top. Drizzle the remaining mayo-tare mixture over the top, sprinkle with salt and pepper, and finish with a small handful of katsuobushi.
bacon recipe source: Ivan Ramen: Love, Obsession, and Recipes from Tokyo's Most Unlikely Noodle Joint, by Ivan Orkin, with Chris Ying (Ten Speed Press, 2013)
Saturday, April 02, 2016
3876. BUTTERMILK-LADY PEA SOUP with BACON
makes about 5 cups
4 uncooked bacon slices, coarsely chopped
1 small shallot, minced
1/2 teaspoon minced garlic
5 cups cooked lady peas
3/4 to 1 cup reserved cooking liquid from peas
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cups buttermilk
Cook bacon in a large saucepan over medium heat 6 to 7 minutes or until crisp; remove bacon, and drain on paper towels, reserving 1 tsp. drippings in saucepan. Finely chop cooked bacon. Saute shallots and garlic in hot drippings over medium heat 2 minutes or until tender.
Process 3 cups peas and 3/4 cup reserved cooking liquid in a food processor until smooth. Add pureed pea mixture, remaining peas, salt, and pepper to shallot mixture. Stir in buttermilk. Cook over medium heat, stirring often, 8 minutes. (Do not boil.) Stir in up to 1/4 cup cooking liquid, 1 Tbsp. at a time, until desired consistency is reached. Spoon soup into 4 bowls, and top with bacon.
bacon recipe source: Cynthia Graubart, Southern Living, August 2015
4 uncooked bacon slices, coarsely chopped
1 small shallot, minced
1/2 teaspoon minced garlic
5 cups cooked lady peas
3/4 to 1 cup reserved cooking liquid from peas
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cups buttermilk
Cook bacon in a large saucepan over medium heat 6 to 7 minutes or until crisp; remove bacon, and drain on paper towels, reserving 1 tsp. drippings in saucepan. Finely chop cooked bacon. Saute shallots and garlic in hot drippings over medium heat 2 minutes or until tender.
Process 3 cups peas and 3/4 cup reserved cooking liquid in a food processor until smooth. Add pureed pea mixture, remaining peas, salt, and pepper to shallot mixture. Stir in buttermilk. Cook over medium heat, stirring often, 8 minutes. (Do not boil.) Stir in up to 1/4 cup cooking liquid, 1 Tbsp. at a time, until desired consistency is reached. Spoon soup into 4 bowls, and top with bacon.
bacon recipe source: Cynthia Graubart, Southern Living, August 2015
Friday, April 01, 2016
3875. HOMEMADE RAMEN with BACON and SOFT-BOILED EGGS
Yield: 2 servings
4 slices bacon, chopped
1 (1-inch) piece of fresh ginger, peeled and sliced
3 garlic cloves, sliced
1 tablespoon minced lemongrass
1 tablespoon white miso paste (or more to taste)
Red pepper flakes, to taste (I used about ½ teaspoon)
4 cups low-sodium chicken broth
2 tablespoons low-sodium soy sauce (or to taste)
½ tablespoon balsamic vinegar
½ tablespoon rice wine vinegar
2 teaspoons toasted sesame oil
1 package dried ramen noodles (discard the included seasoning packet)
Toppings:
2 cups stemmed and chopped baby spinach leaves
1 shallot, very thinly sliced
2 soft-boiled eggs, peeled and halved
Chopped scallions
Sriracha hot sauce (optional)
Place a pot over medium-high heat and add the bacon. Render until crispy. Remove half of the bacon with slotted spoon and set aside (this will be used as a garnish).
To the remaining bacon and drippings, add the ginger, garlic, and lemongrass and sauté for 1 minute. Add the miso paste and red pepper flakes and stir until incorporated. Add the stock and bring to a simmer. Simmer for 30 minutes and then strain out and discard the aromatics (bacon, garlic, ginger, and lemongrass). Stir in the soy sauce, vinegars, and toasted sesame oil and keep warm until ready to serve.
Make the soft-boiled eggs at this point but do not drain the water when finished. Instead, return the water to a simmer and cook the ramen noodles for 2-3 minutes or until tender. Drain, rinse, and set aside.
To serve, divide the baby spinach, shallot, and the cooked noodles between two bowls. Ladle the hot broth over the noodles and top each bowl with the crisped bacon, soft-boiled eggs, scallions, and hot sauce. Serve immediately.
bacon recipe source: Molly, Yes to Yolks (@mollycreilly), August 26, 2014
4 slices bacon, chopped
1 (1-inch) piece of fresh ginger, peeled and sliced
3 garlic cloves, sliced
1 tablespoon minced lemongrass
1 tablespoon white miso paste (or more to taste)
Red pepper flakes, to taste (I used about ½ teaspoon)
4 cups low-sodium chicken broth
2 tablespoons low-sodium soy sauce (or to taste)
½ tablespoon balsamic vinegar
½ tablespoon rice wine vinegar
2 teaspoons toasted sesame oil
1 package dried ramen noodles (discard the included seasoning packet)
Toppings:
2 cups stemmed and chopped baby spinach leaves
1 shallot, very thinly sliced
2 soft-boiled eggs, peeled and halved
Chopped scallions
Sriracha hot sauce (optional)
Place a pot over medium-high heat and add the bacon. Render until crispy. Remove half of the bacon with slotted spoon and set aside (this will be used as a garnish).
To the remaining bacon and drippings, add the ginger, garlic, and lemongrass and sauté for 1 minute. Add the miso paste and red pepper flakes and stir until incorporated. Add the stock and bring to a simmer. Simmer for 30 minutes and then strain out and discard the aromatics (bacon, garlic, ginger, and lemongrass). Stir in the soy sauce, vinegars, and toasted sesame oil and keep warm until ready to serve.
Make the soft-boiled eggs at this point but do not drain the water when finished. Instead, return the water to a simmer and cook the ramen noodles for 2-3 minutes or until tender. Drain, rinse, and set aside.
To serve, divide the baby spinach, shallot, and the cooked noodles between two bowls. Ladle the hot broth over the noodles and top each bowl with the crisped bacon, soft-boiled eggs, scallions, and hot sauce. Serve immediately.
bacon recipe source: Molly, Yes to Yolks (@mollycreilly), August 26, 2014
Thursday, March 31, 2016
3874. CHOCOLATE-OATMEAL CUPCAKES with MAPLE-BACON BUTTER CREAM
For the Cupcakes:
1/2 cup (1 stick) unsalted butter at room temperature, more for pans
1 cup cake flour or all-purpose flour
'2 tablespoons unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 cup sugar
3/4 cup light brown sugar, packed
1/2 teaspoon salt
2 large eggs
1/2 cup buttermilk, at room temperature
3 ounces bittersweet chocolate chopped, or chocolate chips
3 tablespoons uncooked instant oatmeal
For the Frosting:
8 thick strips bacon, in 1/4-inch dice
1 cup (2 sticks) unsalted butter
3 tablespoons milk
3 tablespoons heavy cream
2 tablespoons crème fraîche
1 tablespoon vanilla extract
3 tablespoons maple syrup
1 teaspoon salt
3 cups confectioners’ sugar
Flaky salt or fleur de sel, for garnish.
To make cupcakes, preheat oven to 350 degrees. Lightly butter a 12-cup muffin tin and line with cupcake liners; set aside. Sift together flour, cocoa powder, baking powder, baking soda and cinnamon; set aside.
In a mixer fitted with paddle attachment, combine butter, both sugars and salt. Cream on medium speed until light and fluffy, 5 minutes. With machine running, add eggs one at a time, and mix until well incorporated, 2 minutes. Scrape down sides and bottom of bowl, turn mixer speed to low, and add 1/4 of the dry ingredients. When no traces of flour remain, add 1/3 of the buttermilk and mix until incorporated.
Continue alternating flour mixture and buttermilk, ending with flour. Scrape down sides and bottom of bowl, and gently mix in chopped chocolate and oatmeal. Divide among muffin cups; each should be 3/4 full. Bake until a tester comes out clean, 30 minutes. Turn out of tin and cool completely on a wire rack.
To make frosting, in a heavy skillet, cook bacon over low heat until fat is rendered and meat is crisp. Set a sieve over bowl of mixer, and pour skillet contents into sieve. Reserve bacon bits. You should have no more than 3 tablespoons bacon fat in mixer bowl; set aside additional bacon fat for another use.
Return skillet to heat and add butter. Butter will melt, then foam, then separate into golden liquid and white solids. Let butter cook, scraping bottom of pan occasionally to prevent burning, until milk solids toast and turn brown. Transfer browned butter to mixer bowl and refrigerate until cold.
In separate bowl, combine milk, cream, crème fraîche, vanilla and maple syrup. In mixer bowl, cream bacon fat and brown butter with salt until smooth. Add confectioners’ sugar and mix at medium speed until fluffy, about 8 minutes. With mixer running, pour in milk mixture and continue mixing until smooth. Refrigerate until cold.
With small offset spatula, fluff frosting until soft and spreadable but not runny. Spread about 3 tablespoons frosting on each cooled cupcake. Sprinkle a pinch of bacon bits and a pinch of flaky salt on top. Serve immediately or cover and refrigerate up to 6 hours.
bacon recipe source: Erin Cooks, February 22, 2009; adapted from The New York Times, February 18, 2009
1/2 cup (1 stick) unsalted butter at room temperature, more for pans
1 cup cake flour or all-purpose flour
'2 tablespoons unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 cup sugar
3/4 cup light brown sugar, packed
1/2 teaspoon salt
2 large eggs
1/2 cup buttermilk, at room temperature
3 ounces bittersweet chocolate chopped, or chocolate chips
3 tablespoons uncooked instant oatmeal
For the Frosting:
8 thick strips bacon, in 1/4-inch dice
1 cup (2 sticks) unsalted butter
3 tablespoons milk
3 tablespoons heavy cream
2 tablespoons crème fraîche
1 tablespoon vanilla extract
3 tablespoons maple syrup
1 teaspoon salt
3 cups confectioners’ sugar
Flaky salt or fleur de sel, for garnish.
To make cupcakes, preheat oven to 350 degrees. Lightly butter a 12-cup muffin tin and line with cupcake liners; set aside. Sift together flour, cocoa powder, baking powder, baking soda and cinnamon; set aside.
In a mixer fitted with paddle attachment, combine butter, both sugars and salt. Cream on medium speed until light and fluffy, 5 minutes. With machine running, add eggs one at a time, and mix until well incorporated, 2 minutes. Scrape down sides and bottom of bowl, turn mixer speed to low, and add 1/4 of the dry ingredients. When no traces of flour remain, add 1/3 of the buttermilk and mix until incorporated.
Continue alternating flour mixture and buttermilk, ending with flour. Scrape down sides and bottom of bowl, and gently mix in chopped chocolate and oatmeal. Divide among muffin cups; each should be 3/4 full. Bake until a tester comes out clean, 30 minutes. Turn out of tin and cool completely on a wire rack.
To make frosting, in a heavy skillet, cook bacon over low heat until fat is rendered and meat is crisp. Set a sieve over bowl of mixer, and pour skillet contents into sieve. Reserve bacon bits. You should have no more than 3 tablespoons bacon fat in mixer bowl; set aside additional bacon fat for another use.
Return skillet to heat and add butter. Butter will melt, then foam, then separate into golden liquid and white solids. Let butter cook, scraping bottom of pan occasionally to prevent burning, until milk solids toast and turn brown. Transfer browned butter to mixer bowl and refrigerate until cold.
In separate bowl, combine milk, cream, crème fraîche, vanilla and maple syrup. In mixer bowl, cream bacon fat and brown butter with salt until smooth. Add confectioners’ sugar and mix at medium speed until fluffy, about 8 minutes. With mixer running, pour in milk mixture and continue mixing until smooth. Refrigerate until cold.
With small offset spatula, fluff frosting until soft and spreadable but not runny. Spread about 3 tablespoons frosting on each cooled cupcake. Sprinkle a pinch of bacon bits and a pinch of flaky salt on top. Serve immediately or cover and refrigerate up to 6 hours.
bacon recipe source: Erin Cooks, February 22, 2009; adapted from The New York Times, February 18, 2009
Wednesday, March 30, 2016
3873. BACON-WRAPPED DATES with QUINCE MARMALADE
makes 24
24 medjool dates
12 slices streaky bacon, halved
200g linguica sausage or cooking chorizo, skins removed
1 tbsp soft cheese
manchego finely grated to make 5 tbsp
50g cooked chestnuts, crushed, plus some extra to decorate
salad leaves to decorate
250 g quince paste
1 tbsp sherry vinegar
To make the marmalade, put the quince, vinegar and a splash of water in a small pan. Simmer until melted together. Cool.
Heat the oven to 200C/400F. Mix all the stuffing ingredients together and shape into 24 balls. Open each date and remove the stone. Flatten the date by pressing slightly. Put 1 ball inside each date. The dates won’t be big enough to hold the ball but wrap with bacon and fix with a cocktail stick to hold it in. Bake for 15 minutes. Serve with the marmalade on the side and chestnuts and salad leaves to decorate.
bacon recipe source: olive magazine (@olivemagazine)
24 medjool dates
12 slices streaky bacon, halved
200g linguica sausage or cooking chorizo, skins removed
1 tbsp soft cheese
manchego finely grated to make 5 tbsp
50g cooked chestnuts, crushed, plus some extra to decorate
salad leaves to decorate
250 g quince paste
1 tbsp sherry vinegar
To make the marmalade, put the quince, vinegar and a splash of water in a small pan. Simmer until melted together. Cool.
Heat the oven to 200C/400F. Mix all the stuffing ingredients together and shape into 24 balls. Open each date and remove the stone. Flatten the date by pressing slightly. Put 1 ball inside each date. The dates won’t be big enough to hold the ball but wrap with bacon and fix with a cocktail stick to hold it in. Bake for 15 minutes. Serve with the marmalade on the side and chestnuts and salad leaves to decorate.
bacon recipe source: olive magazine (@olivemagazine)
Tuesday, March 29, 2016
3872. CHEDDAR, BACON and LEEK QUESADILLAS with TOMATILLO SALSA
Makes 32 slices and 2 cups of salsa
Tomatillo Salsa:
1/4 pound fresh green tomatillos, husked
1 small red bell pepper
1 clove garlic, peeled
2 Tablespoons chopped red onions
1/2 serrano chile, seeded and coarsely chopped
Juice of 1/2 lime
1/2 bunch of cilantro, thick stems removed, plus more for garnish
1/2 teaspoon sugar
1 teaspoon kosher salt
Quesadillas:
8 strips bacon
2 small leeks (white and light green parts only), cleaned, thinly sliced
1 Tablespoon butter, unsalted
1/2 teaspoon kosher salt
3 cups shredded Monterey Jack/Cheddar cheese
1/4 cup minced pickled jalapenos (optional)
Canola oil
8 (8-inch) flour tortillas
Tomatillo Salsa: Husk the tomatillos and blanch them in boiling water for 15 seconds (only). Immerse them in a bowl with ice water to cool them. Remove the core from each tomatillo. Puree tomatillos in a food processor. Roast the pepper over a flame or broil in the oven until charred. Put into a paper bag for 5 minutes then peel off the charred skin and remove seeds and stem. In the food processor, add bell pepper, garlic, chopped red onions, seeded serrano chile, lime juice, stemmed cilantro, sugar and salt. Puree until smooth. Transfer to a bowl with a small spoon for serving, and garnish with some cilantro.
Bake Bacon for Quesadillas: Place cooling rack over a sheet pan lined with foil. Lay bacon strips on cooling rack and bake for 10 minutes, until crisp. Cool slightly and cut bacon into 1/2 inch strips.
Clean Leeks: Keeping root on, split lengthwise and cut in half, then fan out in a bowl of water to remove sand. Stack the layers and cut into long strips.
Sauté Leeks: Melt butter in large skillet over medium-low heat. Add leeks and salt; sauté until tender, about 10 minutes. Set aside to cool. Quesadilla Filling: Mix together the bacon, grated cheese, pickled jalapeno, and cooled leeks.
Make Quesadillas: Add 1 Tablespoon of canola oil to a non-stick pan over medium heat. Lay a tortilla flat in the pan. Place 1/4 cup of bacon/cheese filling on one side of the tortilla and then fold in half. Cook for a few minutes until golden, then turn and cook until toasty on the other side. Remove from heat. Repeat until all ingredients have been used.
Serve: Cut each quesadilla into 4 pieces, and serve with tomatillo salsa.
bacon recipe source: Parties That Cook® (@PartiesThatCook), San Francisco/Chicago
Tomatillo Salsa:
1/4 pound fresh green tomatillos, husked
1 small red bell pepper
1 clove garlic, peeled
2 Tablespoons chopped red onions
1/2 serrano chile, seeded and coarsely chopped
Juice of 1/2 lime
1/2 bunch of cilantro, thick stems removed, plus more for garnish
1/2 teaspoon sugar
1 teaspoon kosher salt
Quesadillas:
8 strips bacon
2 small leeks (white and light green parts only), cleaned, thinly sliced
1 Tablespoon butter, unsalted
1/2 teaspoon kosher salt
3 cups shredded Monterey Jack/Cheddar cheese
1/4 cup minced pickled jalapenos (optional)
Canola oil
8 (8-inch) flour tortillas
Tomatillo Salsa: Husk the tomatillos and blanch them in boiling water for 15 seconds (only). Immerse them in a bowl with ice water to cool them. Remove the core from each tomatillo. Puree tomatillos in a food processor. Roast the pepper over a flame or broil in the oven until charred. Put into a paper bag for 5 minutes then peel off the charred skin and remove seeds and stem. In the food processor, add bell pepper, garlic, chopped red onions, seeded serrano chile, lime juice, stemmed cilantro, sugar and salt. Puree until smooth. Transfer to a bowl with a small spoon for serving, and garnish with some cilantro.
Bake Bacon for Quesadillas: Place cooling rack over a sheet pan lined with foil. Lay bacon strips on cooling rack and bake for 10 minutes, until crisp. Cool slightly and cut bacon into 1/2 inch strips.
Clean Leeks: Keeping root on, split lengthwise and cut in half, then fan out in a bowl of water to remove sand. Stack the layers and cut into long strips.
Sauté Leeks: Melt butter in large skillet over medium-low heat. Add leeks and salt; sauté until tender, about 10 minutes. Set aside to cool. Quesadilla Filling: Mix together the bacon, grated cheese, pickled jalapeno, and cooled leeks.
Make Quesadillas: Add 1 Tablespoon of canola oil to a non-stick pan over medium heat. Lay a tortilla flat in the pan. Place 1/4 cup of bacon/cheese filling on one side of the tortilla and then fold in half. Cook for a few minutes until golden, then turn and cook until toasty on the other side. Remove from heat. Repeat until all ingredients have been used.
Serve: Cut each quesadilla into 4 pieces, and serve with tomatillo salsa.
bacon recipe source: Parties That Cook® (@PartiesThatCook), San Francisco/Chicago
Monday, March 28, 2016
3871. CHARRO BEANS with BACON
serves 6
1 teaspoon lard or vegetable oil
4 slices bacon, minced
1 white onion, finely chopped
1 cup chopped celery
1 cup thinly sliced, peeled carrots
1 jalapeno chile, minced
8 ounces ham, diced
6 cups drained cooked pinto beans and 4 cups bean cooking liquid
1 tablespoon salt
1/2 teaspoon ground dried Mexican oregano
1/2 teaspoon ground cumin
1 (12-ounce) bottle or can Mexican beer (optional)
In a skillet, heat the lard over medium-high heat. Add the bacon, onion, celery, and carrots and cook, stirring, for about 5 minutes, until the onion is soft. Add the chile and ham and cook for 1 minute. Remove from the heat.
Place the beans and cooking liquid in a soup pot. Using an immersion blender or a potato masher, break up some of the beans to create a thick, chunky-textured soup. Add the cooked ham mixture, including some or all of the fat in the pan, and stir well. Then stir in the salt, oregano, and cumin. Place over high heat, bring to a boil, then reduce the heat to low and simmer for 10 minutes to blend the flavors. Add either water or beer as needed to achieve a good soup consistency. Ladle into bowls and serve immediately.
bacon recipe source: Texas Eats: The New Lone Star Heritage Cookbook by Robb Walsh (Ten Speed Press, 2012)
1 teaspoon lard or vegetable oil
4 slices bacon, minced
1 white onion, finely chopped
1 cup chopped celery
1 cup thinly sliced, peeled carrots
1 jalapeno chile, minced
8 ounces ham, diced
6 cups drained cooked pinto beans and 4 cups bean cooking liquid
1 tablespoon salt
1/2 teaspoon ground dried Mexican oregano
1/2 teaspoon ground cumin
1 (12-ounce) bottle or can Mexican beer (optional)
In a skillet, heat the lard over medium-high heat. Add the bacon, onion, celery, and carrots and cook, stirring, for about 5 minutes, until the onion is soft. Add the chile and ham and cook for 1 minute. Remove from the heat.
Place the beans and cooking liquid in a soup pot. Using an immersion blender or a potato masher, break up some of the beans to create a thick, chunky-textured soup. Add the cooked ham mixture, including some or all of the fat in the pan, and stir well. Then stir in the salt, oregano, and cumin. Place over high heat, bring to a boil, then reduce the heat to low and simmer for 10 minutes to blend the flavors. Add either water or beer as needed to achieve a good soup consistency. Ladle into bowls and serve immediately.
bacon recipe source: Texas Eats: The New Lone Star Heritage Cookbook by Robb Walsh (Ten Speed Press, 2012)
Sunday, March 27, 2016
3870. LOW COUNTRY SHRIMP and GRITS with TABASCO BACON PAN SAUCE
Serves 5
Grits:
2 cups organic yellow grits or any quick grits (not instant)
4 cups fresh chicken broth
4 cups milk
2 cloves garlic, chopped fine
2 shallots, chopped fine
1 tablespoon whole butter
1 tablespoon fresh thyme, chopped
Heat a large saucepan over medium heat. Add butter and sauté shallots and garlic. Add milk and chicken broth and bring to a boil. Add grits slowly, using a whisk to incorporate thoroughly. Lower the heat and cook for 20 to 30 minutes or until soft and creamy.
Shrimp and Sauce:
20-25 large shrimp, peeled and de-veined
4 slices of apple-smoked bacon, diced
1 bunch green onions, chopped
2 tablespoons black coffee
1/2 cup chicken broth
Juice of one lemon
Tabasco to taste
Salt and pepper
Heat a large sauté pan over medium heat and sauté bacon and green onions until bacon is done. Add shrimp and a little butter, if necessary, and cook shrimp (about five minutes). Add coffee and then chicken broth. Add lemon juice, Tabasco, and salt and pepper to taste.
To Serve: Place grits in a bowl. Add shrimp and sauce and top with 1 ounce crumbled goat cheese.
bacon recipe source: D Magazine, 750 N St Paul St, Ste 2100, Dallas, TX 75201
Grits:
2 cups organic yellow grits or any quick grits (not instant)
4 cups fresh chicken broth
4 cups milk
2 cloves garlic, chopped fine
2 shallots, chopped fine
1 tablespoon whole butter
1 tablespoon fresh thyme, chopped
Heat a large saucepan over medium heat. Add butter and sauté shallots and garlic. Add milk and chicken broth and bring to a boil. Add grits slowly, using a whisk to incorporate thoroughly. Lower the heat and cook for 20 to 30 minutes or until soft and creamy.
Shrimp and Sauce:
20-25 large shrimp, peeled and de-veined
4 slices of apple-smoked bacon, diced
1 bunch green onions, chopped
2 tablespoons black coffee
1/2 cup chicken broth
Juice of one lemon
Tabasco to taste
Salt and pepper
Heat a large sauté pan over medium heat and sauté bacon and green onions until bacon is done. Add shrimp and a little butter, if necessary, and cook shrimp (about five minutes). Add coffee and then chicken broth. Add lemon juice, Tabasco, and salt and pepper to taste.
To Serve: Place grits in a bowl. Add shrimp and sauce and top with 1 ounce crumbled goat cheese.
bacon recipe source: D Magazine, 750 N St Paul St, Ste 2100, Dallas, TX 75201
Saturday, March 26, 2016
3869. SOY and GARLIC GREEN BEANS with BACON and CARAMELIZED RED ONIONS
Yield: 4
1 tbsp soy sauce
2 tsp sugar
2 slices of bacon, cooked & crumbled
2 tsp of olive oil (or bacon grease)
1/4 red onion, sliced
1 clove of garlic, minced
1/2 lb of green beans, ends removed & cut in half
Freshly cracked pepper, to taste
Heat a skillet over medium heat. Add the bacon and cook both sides until crispy. Remove from the pan and place on a paper towel to drain. Crumble the bacon then set aside. Mix the soy sauce and the sugar together in a small bowl and stir well; set aside.
Remove all but 2 teaspoons of bacon grease from the skillet (or use the same amount of olive oil). Add the red onion and cook, stirring often, for 3-4 minutes.
While the onion is cooking, boil some water in a pot then place the green beans into the boiling water. Cook for one minute then drain.
After the onion has cooked for 3-4 minutes, add the garlic to the onion and cook, stirring constantly for 1 minute. Add the cooked green beans to the onions and garlic then cook for 2 minutes, stirring often. Stir the soy and sugar mixture really well then add that to the pan. Stir constantly for 1-2 minutes for the sauce to glaze the veggies; season with freshly cracked pepper to taste. Add the bacon and mix until well combined. Pour into a serving dish and serve.
bacon recipe source: Pam, For The Love Of Cooking (@4loveofcooking), July 25, 2013
1 tbsp soy sauce
2 tsp sugar
2 slices of bacon, cooked & crumbled
2 tsp of olive oil (or bacon grease)
1/4 red onion, sliced
1 clove of garlic, minced
1/2 lb of green beans, ends removed & cut in half
Freshly cracked pepper, to taste
Heat a skillet over medium heat. Add the bacon and cook both sides until crispy. Remove from the pan and place on a paper towel to drain. Crumble the bacon then set aside. Mix the soy sauce and the sugar together in a small bowl and stir well; set aside.
Remove all but 2 teaspoons of bacon grease from the skillet (or use the same amount of olive oil). Add the red onion and cook, stirring often, for 3-4 minutes.
While the onion is cooking, boil some water in a pot then place the green beans into the boiling water. Cook for one minute then drain.
After the onion has cooked for 3-4 minutes, add the garlic to the onion and cook, stirring constantly for 1 minute. Add the cooked green beans to the onions and garlic then cook for 2 minutes, stirring often. Stir the soy and sugar mixture really well then add that to the pan. Stir constantly for 1-2 minutes for the sauce to glaze the veggies; season with freshly cracked pepper to taste. Add the bacon and mix until well combined. Pour into a serving dish and serve.
bacon recipe source: Pam, For The Love Of Cooking (@4loveofcooking), July 25, 2013
Friday, March 25, 2016
3868. ROASTED TOMATO and BACON COBBLER
yields 8 servings
Tomatoes
2 1/4 pounds Roma tomatoes, cut into 1/2-inch thick slices
2 tablespoons extra virgin olive oil
1 teaspoon each kosher salt and sugar
1/2 teaspoon coarse ground black pepper
Filling
1 tablespoon vegetable oil
1 medium sweet onion, thinly sliced
1 cup shredded sharp cheddar cheese
1 cup shredded Havarti cheese
1/4 cup shredded Parmesan cheese
1/2 cup mayonnaise
1/4 cup chopped sun-dried tomatoes
1/4 cup sliced fresh basil leaves
2 tablespoons chopped fresh parsley
1/4 teaspoon each kosher salt, coarse ground black pepper and red pepper flakes
Crust
1 package yellow cornbread/muffin mix
4 slices thick cut bacon, cooked and crumbled
2 tablespoons chopped sun-dried tomatoes
2 tablespoons chopped fresh parsley
2/3 cup milk
For tomatoes: HEAT oven to 450ºF. Line a large baking pan with foil. Brush with 1 tablespoon oil. Place tomatoes on pan, cut side up, in a single layer. Brush with 1 tablespoon oil. Sprinkle with salt, sugar and pepper. Roast until tomatoes are caramelized, 25 to 30 minutes. Reduce heat to 425ºF.
For filling: HEAT oil in 10 1/2-inch cast iron skillet over medium-low heat. Add onions and cook until golden, about 15 minutes, stirring often. Set aside to cool. Combine remaining filling ingredients in medium bowl. Stir in caramelized onions. Arrange half the tomatoes in skillet. Spread with cheese mixture. Layer remaining tomatoes over cheese mixture. Bake 10 minutes.
For crust: STIR together crust ingredients in medium bowl. Pour batter evenly over tomatoes. Bake 12 to 17 minutes or until golden brown. Cool 5 minutes before serving.
bacon recipe source: Martha White Foods, Inc., PO Box 751030, Memphis, TN 38175
Tomatoes
2 1/4 pounds Roma tomatoes, cut into 1/2-inch thick slices
2 tablespoons extra virgin olive oil
1 teaspoon each kosher salt and sugar
1/2 teaspoon coarse ground black pepper
Filling
1 tablespoon vegetable oil
1 medium sweet onion, thinly sliced
1 cup shredded sharp cheddar cheese
1 cup shredded Havarti cheese
1/4 cup shredded Parmesan cheese
1/2 cup mayonnaise
1/4 cup chopped sun-dried tomatoes
1/4 cup sliced fresh basil leaves
2 tablespoons chopped fresh parsley
1/4 teaspoon each kosher salt, coarse ground black pepper and red pepper flakes
Crust
1 package yellow cornbread/muffin mix
4 slices thick cut bacon, cooked and crumbled
2 tablespoons chopped sun-dried tomatoes
2 tablespoons chopped fresh parsley
2/3 cup milk
For tomatoes: HEAT oven to 450ºF. Line a large baking pan with foil. Brush with 1 tablespoon oil. Place tomatoes on pan, cut side up, in a single layer. Brush with 1 tablespoon oil. Sprinkle with salt, sugar and pepper. Roast until tomatoes are caramelized, 25 to 30 minutes. Reduce heat to 425ºF.
For filling: HEAT oil in 10 1/2-inch cast iron skillet over medium-low heat. Add onions and cook until golden, about 15 minutes, stirring often. Set aside to cool. Combine remaining filling ingredients in medium bowl. Stir in caramelized onions. Arrange half the tomatoes in skillet. Spread with cheese mixture. Layer remaining tomatoes over cheese mixture. Bake 10 minutes.
For crust: STIR together crust ingredients in medium bowl. Pour batter evenly over tomatoes. Bake 12 to 17 minutes or until golden brown. Cool 5 minutes before serving.
bacon recipe source: Martha White Foods, Inc., PO Box 751030, Memphis, TN 38175
Thursday, March 24, 2016
3867. CURRIED SPLIT PEA SOUP with FRIED PANEER and BACON
Serves: 6
5 pieces thick cut bacon, chopped into 1 inch pieces
1½ yellow onions, chopped
3 garlic cloves, chopped
pinch of red pepper flakes
1½ cups green split peas
5-6 cups vegetable broth
½ cup coconut milk
1 tablespoon curry powder
1 tablespoons olive oil
6 ounces paneer, cut into 1-2 inch pieces
Kosher salt
chopped chives for garnish
In a heavy bottomed pot, cook bacon until it's nicely browned and fat has rendered. Remove bacon bits from pot and transfer to paper-towel lined plate. Set aside.
Add onion, garlic, and red pepper flakes to bacon fat. Cook until translucent, then stir in split peas. Mix to coat, then add 5 cups vegetable broth.
Bring mixture to a boil, reduce heat, and cover. Cook for 30-50 minutes, until split peas are tender. Remove from heat. Add in coconut milk and curry powder.
Using a food processor or immersion blender, puree soup until completely smooth. Add additional vegetable broth if soup is too thick.
In a small skillet, heat olive oil over medium heat. Add paneer cubes and salt generously. Cook until browned (they'll start to pop) and then flip to other side. Brown on remaining side.
Serve soup with fried paneer, bacon bits, and chives on top.
bacon recipe source: Vicky Cassidy, Things I Made Today, October 21, 2014
5 pieces thick cut bacon, chopped into 1 inch pieces
1½ yellow onions, chopped
3 garlic cloves, chopped
pinch of red pepper flakes
1½ cups green split peas
5-6 cups vegetable broth
½ cup coconut milk
1 tablespoon curry powder
1 tablespoons olive oil
6 ounces paneer, cut into 1-2 inch pieces
Kosher salt
chopped chives for garnish
In a heavy bottomed pot, cook bacon until it's nicely browned and fat has rendered. Remove bacon bits from pot and transfer to paper-towel lined plate. Set aside.
Add onion, garlic, and red pepper flakes to bacon fat. Cook until translucent, then stir in split peas. Mix to coat, then add 5 cups vegetable broth.
Bring mixture to a boil, reduce heat, and cover. Cook for 30-50 minutes, until split peas are tender. Remove from heat. Add in coconut milk and curry powder.
Using a food processor or immersion blender, puree soup until completely smooth. Add additional vegetable broth if soup is too thick.
In a small skillet, heat olive oil over medium heat. Add paneer cubes and salt generously. Cook until browned (they'll start to pop) and then flip to other side. Brown on remaining side.
Serve soup with fried paneer, bacon bits, and chives on top.
bacon recipe source: Vicky Cassidy, Things I Made Today, October 21, 2014
Wednesday, March 23, 2016
3866. BROWN SUGAR PECANS and SWEET BACON with HAVARTI GRILLED CHEESE
Serves: 2 sandwiches
1⁄2 pounds thick-cut bacon
1⁄4 cups honey
4 slices cinnamon swirl bread
3 tablespoons butter
1⁄3 cups brown sugar pecans lightly chopped (recipe below)
4 slices Havarti (or 4 ounces grated)
For the Pecans
16 ounces pecan halves
1⁄2 cups butter
3⁄4 cups packed brown sugar
2 teaspoons vanilla
1⁄4 teaspoons salt
For the Pecans
Arrange pecan halves in an aluminum foil lined 13x9 baking dish. Set pan aside. Melt butter in saucepan over medium heat and add brown sugar, vanilla, salt. Stir one minute and remove from heat. Continue stirring until brown sugar dissolves. Pour over pecans, stirring to coat. Bake at 325º for 20 to 25 minutes; stirring every 10 to 15 minutes.
For the Grilled Cheese
Preheat the oven to 425° Fahrenheit. Layer a baking sheet with a 1-inch lip of parchment paper. Place the strips of bacon on the parchment, and then brush the strips with the honey. Bake for 15-20 minutes or until done, depending on the thickness of the bacon. Transfer to paper towels to drain and cool. Cut or break the bacon strips in half. Spread ½ tablespoon of butter on one side of each slice of the bread.
Place one slice of the grated havarti on the non-buttered side of bread ((or sprinkle 1 ounce of grated cheese)or. Sprinkle with some of the brown sugar pecans, then layer on the bacon and top with another slice of creamy Havarti (or sprinkle with another ounce of grated cheese). You will have leftover pecans so save for salads or to snack on.
Drizzle a small amount of olive oil in a nonstick frying pan over medium heat. Place the sandwich in the pan, buttered side down, and top with the other slice of bread, buttered side facing up. Cover with a lid and cook for 3-4 minutes or until the bread on one side is golden. Reduce the heat to medium-low; flip the sandwich to the other side and cook for 2-3 minutes or until the bread is toasty golden and the cheese has melted. The second side will cook faster than the first, so watch it carefully.
bacon recipe source: Heidi, foodiecrush (@foodiecrush), April 12, 2015
1⁄2 pounds thick-cut bacon
1⁄4 cups honey
4 slices cinnamon swirl bread
3 tablespoons butter
1⁄3 cups brown sugar pecans lightly chopped (recipe below)
4 slices Havarti (or 4 ounces grated)
For the Pecans
16 ounces pecan halves
1⁄2 cups butter
3⁄4 cups packed brown sugar
2 teaspoons vanilla
1⁄4 teaspoons salt
For the Pecans
Arrange pecan halves in an aluminum foil lined 13x9 baking dish. Set pan aside. Melt butter in saucepan over medium heat and add brown sugar, vanilla, salt. Stir one minute and remove from heat. Continue stirring until brown sugar dissolves. Pour over pecans, stirring to coat. Bake at 325º for 20 to 25 minutes; stirring every 10 to 15 minutes.
For the Grilled Cheese
Preheat the oven to 425° Fahrenheit. Layer a baking sheet with a 1-inch lip of parchment paper. Place the strips of bacon on the parchment, and then brush the strips with the honey. Bake for 15-20 minutes or until done, depending on the thickness of the bacon. Transfer to paper towels to drain and cool. Cut or break the bacon strips in half. Spread ½ tablespoon of butter on one side of each slice of the bread.
Place one slice of the grated havarti on the non-buttered side of bread ((or sprinkle 1 ounce of grated cheese)or. Sprinkle with some of the brown sugar pecans, then layer on the bacon and top with another slice of creamy Havarti (or sprinkle with another ounce of grated cheese). You will have leftover pecans so save for salads or to snack on.
Drizzle a small amount of olive oil in a nonstick frying pan over medium heat. Place the sandwich in the pan, buttered side down, and top with the other slice of bread, buttered side facing up. Cover with a lid and cook for 3-4 minutes or until the bread on one side is golden. Reduce the heat to medium-low; flip the sandwich to the other side and cook for 2-3 minutes or until the bread is toasty golden and the cheese has melted. The second side will cook faster than the first, so watch it carefully.
bacon recipe source: Heidi, foodiecrush (@foodiecrush), April 12, 2015
Tuesday, March 22, 2016
3865. BACON CHEDDAR CROISSANT TURNOVERS
Serves: 18
1 package puff pastry
9 slices bacon, cooked and chopped
4 ounces cheddar cheese, cut into 3 inch slices
3 tablespoons dijon mustard (optional)
Preheat oven to 400ºF. Unroll the 2 sheets of puff pastry and flatten slightly. Cut each sheet into 9 squares, use the lines where it was folded to start. This makes it much easier to get it even. Place 1 tablespoon chopped bacon in center of each puff pastry square. Top bacon with cheese slice and 1 teaspoon mustard (if you choose to use the mustard). Fold pastry over to form a triangle. Crimp the edges with a fork to seal the pastry. Place on a piece of parchment paper on a sheet tray. Bake 15 minutes or until golden brown. Serve hot.
bacon recipe source: Paula Jones, Call Me PMc, August 2014
1 package puff pastry
9 slices bacon, cooked and chopped
4 ounces cheddar cheese, cut into 3 inch slices
3 tablespoons dijon mustard (optional)
Preheat oven to 400ºF. Unroll the 2 sheets of puff pastry and flatten slightly. Cut each sheet into 9 squares, use the lines where it was folded to start. This makes it much easier to get it even. Place 1 tablespoon chopped bacon in center of each puff pastry square. Top bacon with cheese slice and 1 teaspoon mustard (if you choose to use the mustard). Fold pastry over to form a triangle. Crimp the edges with a fork to seal the pastry. Place on a piece of parchment paper on a sheet tray. Bake 15 minutes or until golden brown. Serve hot.
bacon recipe source: Paula Jones, Call Me PMc, August 2014
Monday, March 21, 2016
3864. BACON CAPRESE SANDWICH
Yield: 1 sandwich
1 Ciabatta roll, split (or 2 slices of crusty bread)
2 ounces Fresh mozzarella, sliced
1 small tomato, sliced
4 large fresh basil leaves
3 bacon slices, cooked
Balsamic glaze, for drizzling
Salt and freshly ground black pepper, to taste
Layer fresh mozzarella, tomato slices, basil, and bacon on bottom half of roll (or bread). Drizzle with balsamic glaze and season with salt and pepper, to taste. Sandwich with top half of roll or another slice of bread.
bacon recipe source: Maria & Josh, Two Peas & Their Pod (@TwoPeasandPod), July 10, 2015
1 Ciabatta roll, split (or 2 slices of crusty bread)
2 ounces Fresh mozzarella, sliced
1 small tomato, sliced
4 large fresh basil leaves
3 bacon slices, cooked
Balsamic glaze, for drizzling
Salt and freshly ground black pepper, to taste
Layer fresh mozzarella, tomato slices, basil, and bacon on bottom half of roll (or bread). Drizzle with balsamic glaze and season with salt and pepper, to taste. Sandwich with top half of roll or another slice of bread.
bacon recipe source: Maria & Josh, Two Peas & Their Pod (@TwoPeasandPod), July 10, 2015
Sunday, March 20, 2016
3863. TWO-BEAN SALAD with ROASTED POTATOES and BACON
Servings: 4
4 slices bacon
1 1/2 pounds new potatoes, thinly sliced
Coarse salt and ground pepper
6 ounces wax beans, trimmed and halved
6 ounces green beans, trimmed and halved
3 tablespoons capers, rinsed and drained
1 teaspoon extra-virgin olive oil
2 scallions, thinly sliced
4 teaspoons red-wine vinegar
Preheat oven to 450 degrees, with racks in upper and lower thirds. Divide bacon between two rimmed baking sheets; cook until browned, 8 minutes. Drain bacon on paper towels, reserving sheets. Crumble bacon into bite-size pieces. Add potatoes to sheets, season with pepper, and toss to coat with bacon drippings. Cook until potatoes are brown on bottoms, 15 minutes, rotating sheets halfway through. Remove sheets from oven and flip potatoes with a metal spatula.
In a bowl, combine beans, capers, and oil; divide between sheets with potatoes. Cook until potatoes and beans are tender, about 15 minutes, rotating sheets halfway through. Transfer potato mixture to a large bowl; toss with bacon, scallions, and vinegar.
bacon recipe source: Martha Stewart, Everyday Food, July/August 2010
4 slices bacon
1 1/2 pounds new potatoes, thinly sliced
Coarse salt and ground pepper
6 ounces wax beans, trimmed and halved
6 ounces green beans, trimmed and halved
3 tablespoons capers, rinsed and drained
1 teaspoon extra-virgin olive oil
2 scallions, thinly sliced
4 teaspoons red-wine vinegar
Preheat oven to 450 degrees, with racks in upper and lower thirds. Divide bacon between two rimmed baking sheets; cook until browned, 8 minutes. Drain bacon on paper towels, reserving sheets. Crumble bacon into bite-size pieces. Add potatoes to sheets, season with pepper, and toss to coat with bacon drippings. Cook until potatoes are brown on bottoms, 15 minutes, rotating sheets halfway through. Remove sheets from oven and flip potatoes with a metal spatula.
In a bowl, combine beans, capers, and oil; divide between sheets with potatoes. Cook until potatoes and beans are tender, about 15 minutes, rotating sheets halfway through. Transfer potato mixture to a large bowl; toss with bacon, scallions, and vinegar.
bacon recipe source: Martha Stewart, Everyday Food, July/August 2010
Saturday, March 19, 2016
3862. BACON and RED ONION GRILLED PIZZA
Makes 4 pizzas
8 tsp. vegetable oil
1 pound pizza dough
All-purpose flour, for rolling
Toppings:
3/4 cup tomato sauce
12 slices thick-cut bacon (about 12 ounces), cooked and cut into 1" pieces
1 large red onion, thinly sliced
2 cups shredded mozzarella
1 tsp. crushed red pepper flakes.
Preheat grill so that 2/3 of grill is on high heat and 1/3 is on low heat. Cut dough into 4 equal pieces. On a lightly floured work surface, roll out each piece of dough into a 6" circle. Cover dough loosely with plastic wrap and let rest 10 minutes.
Coat a large, rimmed baking sheet with oil. Gently stretch a piece of dough into a 9" round, then place on oiled pan to coat both sides. Repeat with other pieces of dough and set aside on another baking sheet.
Working 2 pieces at a time, lift a dough round and drape it over the hot part of the grill. Repeat with second piece. Grill over high heat until seared, about 10 seconds. Using tongs, rotate dough and continue cooking 10 to 20 seconds more. Turn dough over and move to the cooler area. Apply 1/4 of the toppings to each piece of dough, then slide dough back and forth between hot and cool areas to finish cooking dough, melt cheese, and heat toppings, about 30 seconds more. With a large metal spatula, transfer pizzas to a cutting board, slice, and serve. Repeat with remaining dough and toppings.
bacon recipe source: O, The Oprah Magazine, June 2013
8 tsp. vegetable oil
1 pound pizza dough
All-purpose flour, for rolling
Toppings:
3/4 cup tomato sauce
12 slices thick-cut bacon (about 12 ounces), cooked and cut into 1" pieces
1 large red onion, thinly sliced
2 cups shredded mozzarella
1 tsp. crushed red pepper flakes.
Preheat grill so that 2/3 of grill is on high heat and 1/3 is on low heat. Cut dough into 4 equal pieces. On a lightly floured work surface, roll out each piece of dough into a 6" circle. Cover dough loosely with plastic wrap and let rest 10 minutes.
Coat a large, rimmed baking sheet with oil. Gently stretch a piece of dough into a 9" round, then place on oiled pan to coat both sides. Repeat with other pieces of dough and set aside on another baking sheet.
Working 2 pieces at a time, lift a dough round and drape it over the hot part of the grill. Repeat with second piece. Grill over high heat until seared, about 10 seconds. Using tongs, rotate dough and continue cooking 10 to 20 seconds more. Turn dough over and move to the cooler area. Apply 1/4 of the toppings to each piece of dough, then slide dough back and forth between hot and cool areas to finish cooking dough, melt cheese, and heat toppings, about 30 seconds more. With a large metal spatula, transfer pizzas to a cutting board, slice, and serve. Repeat with remaining dough and toppings.
bacon recipe source: O, The Oprah Magazine, June 2013
Friday, March 18, 2016
3861. BRAISED RED CABBAGE with BACON
8 servings
1 medium head red cabbage
6 thick slices applewood-smoked bacon or other smoked bacon, cut into lardons (about 1/4-by-1/4-by-3/4-inch pieces)
1 medium yellow onion, thinly sliced
2 tablespoons packed dark brown sugar
2 tablespoons Dijon mustard
1/3 cup cider vinegar
1 cup low-sodium chicken broth
Slice cabbage in half lengthwise. Use a sharp knife to cut a V-shaped notch around the white core and discard it. Slice both pieces in half again so you have 4 quarters, then thinly slice each piece crosswise into 1/4-inch-thick strips. Set aside.
Place bacon in a large Dutch oven or other large, heavy-bottomed pot with a tightfitting lid over medium heat and cook, stirring occasionally, until browned and most of the fat has rendered.
Add onion and stir to coat in the bacon fat. Season with salt and freshly ground black pepper and cook until the onion softens and the edges begin to brown, about 4 to 5 minutes.
Add the reserved cabbage, stir to coat in bacon fat, and cook until the cabbage begins to wilt, about 4 minutes. Stir in the brown sugar and mustard.
Deglaze the pan with the cider vinegar, scraping up any browned bits from the bottom of the pan with a spatula. Add the chicken broth and season with a few pinches of salt and more freshly ground pepper. Bring to a simmer, then reduce the heat to medium low and cover the pan tightly. Simmer, stirring occasionally, until the cabbage is soft and soupy and the bacon is tender, about 45 minutes. If the cabbage begins to look dry, add more broth or water.
bacon recipe source: Regan Burns, Moktoberfest! menu, Chowhound (@CHOW), October 5, 2006
1 medium head red cabbage
6 thick slices applewood-smoked bacon or other smoked bacon, cut into lardons (about 1/4-by-1/4-by-3/4-inch pieces)
1 medium yellow onion, thinly sliced
2 tablespoons packed dark brown sugar
2 tablespoons Dijon mustard
1/3 cup cider vinegar
1 cup low-sodium chicken broth
Slice cabbage in half lengthwise. Use a sharp knife to cut a V-shaped notch around the white core and discard it. Slice both pieces in half again so you have 4 quarters, then thinly slice each piece crosswise into 1/4-inch-thick strips. Set aside.
Place bacon in a large Dutch oven or other large, heavy-bottomed pot with a tightfitting lid over medium heat and cook, stirring occasionally, until browned and most of the fat has rendered.
Add onion and stir to coat in the bacon fat. Season with salt and freshly ground black pepper and cook until the onion softens and the edges begin to brown, about 4 to 5 minutes.
Add the reserved cabbage, stir to coat in bacon fat, and cook until the cabbage begins to wilt, about 4 minutes. Stir in the brown sugar and mustard.
Deglaze the pan with the cider vinegar, scraping up any browned bits from the bottom of the pan with a spatula. Add the chicken broth and season with a few pinches of salt and more freshly ground pepper. Bring to a simmer, then reduce the heat to medium low and cover the pan tightly. Simmer, stirring occasionally, until the cabbage is soft and soupy and the bacon is tender, about 45 minutes. If the cabbage begins to look dry, add more broth or water.
bacon recipe source: Regan Burns, Moktoberfest! menu, Chowhound (@CHOW), October 5, 2006
Thursday, March 17, 2016
3860. BACON and BLACK PEPPER POPOVERS
Makes 6 large popovers or 10 small popovers
3 large eggs, room temperature
1 1/2 cups whole milk, room temperature
1 1/2 cups all-purpose flour
1 1/4 teaspoons coarse salt
Vegetable-oil nonstick cooking spray
6 tablespoons crumbled cooked bacon
Freshly ground pepper
If eggs and milk are cold, before combining, submerge whole eggs in warm water 10 minutes and heat milk until just warm. Preheat oven to 450 degrees with a nonstick popover pan on rack in lowest position.
After you have combined eggs and milk in a large bowl, whisk together until very frothy. This should only take about 1 minute. Have the flour and salt measured out and ready to go.
Add flour and salt to egg mixture. We tested out a blender and an electric stand mixer when making the batter, but concluded that whisking by hand produces the most tender, airy popovers.
Whisk flour and salt into egg mixture just until batter is the consistency of heavy cream with some small lumps remaining. See those air bubbles? They are what will cause the popovers to rise.
Remove popover pan from oven and coat with cooking spray. If you prefer a standard muffin tin, only coat (and fill) the outer cups; they get better circulation in the oven. (Also, reduce baking time by 5 minutes.)
Fill popover cups about three-quarters full with batter. Sprinkle bacon over batter-filled popover cups; sprinkle with freshly ground pepper. Bake 20 minutes, then reduce oven temperature to 350 degrees. Continue to bake until golden brown and dry to the touch, about 20 minutes more.
Popovers lose their crunch if they linger in the pan, so turn them out on a wire rack immediately and poke a small opening in the side of each with a paring knife to let the steam escape. Serve right away.
bacon recipe source: Martha Stewart Living, November 2013
3 large eggs, room temperature
1 1/2 cups whole milk, room temperature
1 1/2 cups all-purpose flour
1 1/4 teaspoons coarse salt
Vegetable-oil nonstick cooking spray
6 tablespoons crumbled cooked bacon
Freshly ground pepper
If eggs and milk are cold, before combining, submerge whole eggs in warm water 10 minutes and heat milk until just warm. Preheat oven to 450 degrees with a nonstick popover pan on rack in lowest position.
After you have combined eggs and milk in a large bowl, whisk together until very frothy. This should only take about 1 minute. Have the flour and salt measured out and ready to go.
Add flour and salt to egg mixture. We tested out a blender and an electric stand mixer when making the batter, but concluded that whisking by hand produces the most tender, airy popovers.
Whisk flour and salt into egg mixture just until batter is the consistency of heavy cream with some small lumps remaining. See those air bubbles? They are what will cause the popovers to rise.
Remove popover pan from oven and coat with cooking spray. If you prefer a standard muffin tin, only coat (and fill) the outer cups; they get better circulation in the oven. (Also, reduce baking time by 5 minutes.)
Fill popover cups about three-quarters full with batter. Sprinkle bacon over batter-filled popover cups; sprinkle with freshly ground pepper. Bake 20 minutes, then reduce oven temperature to 350 degrees. Continue to bake until golden brown and dry to the touch, about 20 minutes more.
Popovers lose their crunch if they linger in the pan, so turn them out on a wire rack immediately and poke a small opening in the side of each with a paring knife to let the steam escape. Serve right away.
bacon recipe source: Martha Stewart Living, November 2013
Wednesday, March 16, 2016
3859. SMOKY BACON, BLACK BEANS and GREENS QUESADILLAS with PICO DE GALLO
Serves 4
6 slices smoky, meaty bacon, chopped, divided
1 large yellow or white onion, chopped, divided
4 cloves garlic, chopped
1 bunch chard or flat kale (such as lacinato), stemmed and chopped (about 5 to 6 cups)
Salt and pepper
Olive oil or canola oil, for drizzling and brushing
2 jalapeños, seeded and chopped, divided
1 1/2 teaspoons ground coriander (about half a palmful)
1 1/2 teaspoons ground cumin (about half a palmful)
A pinch of ground cinnamon
1 15-ounce can black beans, rinsed
1/2 cup finely chopped red onion
3 plum tomatoes, chopped
2 tablespoons fresh cilantro, finely chopped
4 large, 10- to 12-inch whole-wheat tortillas
1 8-ounce brick pepper Jack or Monterey Jack, shredded (about 2 cups)
Sour cream
In a large skillet, cook the bacon over medium-high, stirring often, until crispy, about 8 minutes. Add about three-quarters of the yellow onion and half the garlic; stir until the onion softens, 2-3 minutes. Add the greens and stir until wilted, 3-4 minutes. Season with salt and pepper and transfer to a bowl. Wipe the skillet clean and reserve.
In a small saucepan, heat a drizzle of oil over medium. Add the remaining yellow onion and garlic, and half the jalapeño; stir until softened, about 2 minutes. Stir in the coriander, cumin and cinnamon. Add the beans and season. Cover and keep warm over low heat.
For the pico de gallo, in a medium bowl, mix the remaining jalapeño, the red onion, tomatoes and cilantro; season with salt.
Brush the reserved skillet with a little oil; heat over medium-high. Add 1 tortilla to the skillet and cook until blistered, about 1 minute. Turn; cover half the tortilla with about 1/3 cup cheese, then top with a quarter of both the greens mixture and the bean mixture. Sprinkle with a few more tablespoons of cheese. Fold over and cook, pressing down and turning, until the cheese melts and the quesadilla is brown and crispy, 2-3 minutes per side. Repeat with the remaining tortillas and fillings.
Cut the quesadillas into quarters and top with the pico and sour cream.
bacon recipe source: Rachael Ray, Every Day with Rachael Ray, September 2015
6 slices smoky, meaty bacon, chopped, divided
1 large yellow or white onion, chopped, divided
4 cloves garlic, chopped
1 bunch chard or flat kale (such as lacinato), stemmed and chopped (about 5 to 6 cups)
Salt and pepper
Olive oil or canola oil, for drizzling and brushing
2 jalapeños, seeded and chopped, divided
1 1/2 teaspoons ground coriander (about half a palmful)
1 1/2 teaspoons ground cumin (about half a palmful)
A pinch of ground cinnamon
1 15-ounce can black beans, rinsed
1/2 cup finely chopped red onion
3 plum tomatoes, chopped
2 tablespoons fresh cilantro, finely chopped
4 large, 10- to 12-inch whole-wheat tortillas
1 8-ounce brick pepper Jack or Monterey Jack, shredded (about 2 cups)
Sour cream
In a large skillet, cook the bacon over medium-high, stirring often, until crispy, about 8 minutes. Add about three-quarters of the yellow onion and half the garlic; stir until the onion softens, 2-3 minutes. Add the greens and stir until wilted, 3-4 minutes. Season with salt and pepper and transfer to a bowl. Wipe the skillet clean and reserve.
In a small saucepan, heat a drizzle of oil over medium. Add the remaining yellow onion and garlic, and half the jalapeño; stir until softened, about 2 minutes. Stir in the coriander, cumin and cinnamon. Add the beans and season. Cover and keep warm over low heat.
For the pico de gallo, in a medium bowl, mix the remaining jalapeño, the red onion, tomatoes and cilantro; season with salt.
Brush the reserved skillet with a little oil; heat over medium-high. Add 1 tortilla to the skillet and cook until blistered, about 1 minute. Turn; cover half the tortilla with about 1/3 cup cheese, then top with a quarter of both the greens mixture and the bean mixture. Sprinkle with a few more tablespoons of cheese. Fold over and cook, pressing down and turning, until the cheese melts and the quesadilla is brown and crispy, 2-3 minutes per side. Repeat with the remaining tortillas and fillings.
Cut the quesadillas into quarters and top with the pico and sour cream.
bacon recipe source: Rachael Ray, Every Day with Rachael Ray, September 2015
Tuesday, March 15, 2016
3858. HEARTY SPLIT PEA and SMOKY BACON SOUP with RUSTIC GARLIC-BUTTER CROUTONS
Yield: Serves about 4-6
Canola oil
6 slices thick-cut, apple-smoked bacon, finely chopped
2 tablespoons unsalted butter
1 onion, finely chopped
2 ribs celery, finely diced
2 carrots, peeled and finely diced
2 teaspoons dried marjoram
Salt
½ teaspoon black pepper
4 large cloves garlic, pressed through garlic press
1 pound green split peas, picked through and rinsed
6 cups hot chicken stock
1 tablespoon chopped flat-leaf parsley
1 teaspoon fresh thyme leaves
Squeeze of lemon
Rustic Garlic-Butter Croutons (recipe below)
Place a medium-large or large soup pot over medium-high heat, and add in just a small drizzle of oil; once the oil is hot, add in the chopped bacon, and cook until golden and crispy; remove bacon with a slotted spoon, set aside, and wipe out most of the bacon grease, leaving about 1 tablespoon worth in the pot.
Place the pot back on medium heat, and add in the butter; once melted, add in the onion, celery, and carrot, and saute those for a couple of minutes just until they begin to become tender.
Add in the marjoram, a pinch or two of salt, the black pepper, and the garlic, and stir to combine; cook for a moment or two until the garlic becomes aromatic.
Add in the split peas, along with the stock, and stir to combine; bring the soup up to a rolling simmer/boil, and then cover, and reduce the heat to low, simmering the soup very gently for about 45-50 minutes, stirring occasionally, or until the peas have split and are tender.
Finish the soup by adding in the chopped parsley and the thyme, along with a squeeze of lemon juice, and check to see if any additional salt or pepper is needed.
Ladle the soup into bowls, and garnish with some of the Rustic Garlic-Butter croutons, and a generous sprinkle of the crispy bacon.
Rustic Garlic-Butter Croutons:
4 tablespoons unsalted butter
2 small cloves garlic, pressed through garlic press
Black pepper
Salt
½ teaspoon Italian seasoning
8 ounces ciabatta bread, sliced into ½" thick slices, and then cubed into small cubes
Preheat the oven to 425°, and line a baking sheet with foil.
Melt the butter in a small bowl in the microwave for a few moments; to it add the pressed garlic cloves, a pinch of black pepper, a couple of pinches of salt, and the Italian seasoning, and mix with a fork to combine.
Place the cubed ciabatta into a medium-size bowl, and pour the butter mixture evenly over the cubes; toss to coat, and pour the cubes out in a single layer onto the prepared baking sheet, and bake for about 12-15 minutes, tossing the cubes occasionally for even crisping/browning.
Remove from oven and allow the cubes to cool completely on the baking sheet; use immediately, or keep in a ziplock. (You can re-crisp them, if necessary, in a low-heat toaster oven for about 8-10 minutes.)
bacon recipe source: Ingrid Beer, The Cozy Apron (@TheCozyApron), March 1, 2015
Canola oil
6 slices thick-cut, apple-smoked bacon, finely chopped
2 tablespoons unsalted butter
1 onion, finely chopped
2 ribs celery, finely diced
2 carrots, peeled and finely diced
2 teaspoons dried marjoram
Salt
½ teaspoon black pepper
4 large cloves garlic, pressed through garlic press
1 pound green split peas, picked through and rinsed
6 cups hot chicken stock
1 tablespoon chopped flat-leaf parsley
1 teaspoon fresh thyme leaves
Squeeze of lemon
Rustic Garlic-Butter Croutons (recipe below)
Place a medium-large or large soup pot over medium-high heat, and add in just a small drizzle of oil; once the oil is hot, add in the chopped bacon, and cook until golden and crispy; remove bacon with a slotted spoon, set aside, and wipe out most of the bacon grease, leaving about 1 tablespoon worth in the pot.
Place the pot back on medium heat, and add in the butter; once melted, add in the onion, celery, and carrot, and saute those for a couple of minutes just until they begin to become tender.
Add in the marjoram, a pinch or two of salt, the black pepper, and the garlic, and stir to combine; cook for a moment or two until the garlic becomes aromatic.
Add in the split peas, along with the stock, and stir to combine; bring the soup up to a rolling simmer/boil, and then cover, and reduce the heat to low, simmering the soup very gently for about 45-50 minutes, stirring occasionally, or until the peas have split and are tender.
Finish the soup by adding in the chopped parsley and the thyme, along with a squeeze of lemon juice, and check to see if any additional salt or pepper is needed.
Ladle the soup into bowls, and garnish with some of the Rustic Garlic-Butter croutons, and a generous sprinkle of the crispy bacon.
Rustic Garlic-Butter Croutons:
4 tablespoons unsalted butter
2 small cloves garlic, pressed through garlic press
Black pepper
Salt
½ teaspoon Italian seasoning
8 ounces ciabatta bread, sliced into ½" thick slices, and then cubed into small cubes
Preheat the oven to 425°, and line a baking sheet with foil.
Melt the butter in a small bowl in the microwave for a few moments; to it add the pressed garlic cloves, a pinch of black pepper, a couple of pinches of salt, and the Italian seasoning, and mix with a fork to combine.
Place the cubed ciabatta into a medium-size bowl, and pour the butter mixture evenly over the cubes; toss to coat, and pour the cubes out in a single layer onto the prepared baking sheet, and bake for about 12-15 minutes, tossing the cubes occasionally for even crisping/browning.
Remove from oven and allow the cubes to cool completely on the baking sheet; use immediately, or keep in a ziplock. (You can re-crisp them, if necessary, in a low-heat toaster oven for about 8-10 minutes.)
bacon recipe source: Ingrid Beer, The Cozy Apron (@TheCozyApron), March 1, 2015
Monday, March 14, 2016
3857. SHRIMP and BACON FRIED RICE
Yield: Serves 4 to 6
3 cups uncooked Jasmine rice, cooked
1/4 cup grape seed oil
3 large eggs, beaten
3/4 to 1 pound deveined and washed shrimp (if frozen, then thawed), if really large or jumbo, cut into bite sized pieces
salt & pepper
2 teaspoons sesame oil
3 Tablespoons soy sauce
1/3 cup frozen peas
3/4 cup frozen corn
2 Tablespoons unsalted butter
4 to 5 slices cooked bacon, chopped
2 green onions, sliced thin
Cook the rice. It's best if you make it the day before because freshly cooked rice will make for mushy fried rice. If you didn't get to make it the day before, make the rice and as soon as it's done cooking, put it on a 9x13 baking dish or a baking sheet. Allow to cool for at least 15 to 20 minutes. Mix and spread out several times. Place in the refrigerator for at least 30 to 60 minutes.
Add 1 tablespoon of grape seed oil into a wok or a large skillet, heat on medium for at least 3 minutes. Swirl the oil to cover the pan. Add beaten eggs to your wok or skillet and cook for 2 to 3 minutes, swirling the pan a little bit to allow the egg to spread. Flip over and cook for one more minute. and allow to cook for 2 to 3 minutes and flip and cook for another minute. Remove from pan and place on a clean cutting board. Allow to cool. Then, cut into small pieces by cutting into strips first and then cutting across.
Dry the shrimp with clean paper towels.
Add 1 tablespoon of grape seed oil to the skillet. Salt and pepper the shrimp and add them to your pan. Cook for about 1 to 2 minutes on each side. Remove from pan and place in a clean bowl and set aside.
Add 2 Tablespoons of grape seed oil to the pan. Add rice and cook for 2 minutes, stirring with a rubber spatula. Add soy sauce and sesame oil and mix the rice thoroughly. Season with salt and pepper. Increase heat to medium high and cook for 5 to 8 minutes, until rice is completely heated through, be sure to mix occasionally so the rice does not burn.
Add peas and corn, cook for another 3 to 4 minutes, mixing occasionally. Lower heat and add butter, allow to melt, and mix thoroughly. Add eggs, cooked shrimp, cooked bacon, and green onions and stir gently. Season with salt & pepper, as desired. Serve immediately.
bacon recipe source: Julie Tran Deily (@thelittlekitchn), The Little Kitchen, April 20, 2015
3 cups uncooked Jasmine rice, cooked
1/4 cup grape seed oil
3 large eggs, beaten
3/4 to 1 pound deveined and washed shrimp (if frozen, then thawed), if really large or jumbo, cut into bite sized pieces
salt & pepper
2 teaspoons sesame oil
3 Tablespoons soy sauce
1/3 cup frozen peas
3/4 cup frozen corn
2 Tablespoons unsalted butter
4 to 5 slices cooked bacon, chopped
2 green onions, sliced thin
Cook the rice. It's best if you make it the day before because freshly cooked rice will make for mushy fried rice. If you didn't get to make it the day before, make the rice and as soon as it's done cooking, put it on a 9x13 baking dish or a baking sheet. Allow to cool for at least 15 to 20 minutes. Mix and spread out several times. Place in the refrigerator for at least 30 to 60 minutes.
Add 1 tablespoon of grape seed oil into a wok or a large skillet, heat on medium for at least 3 minutes. Swirl the oil to cover the pan. Add beaten eggs to your wok or skillet and cook for 2 to 3 minutes, swirling the pan a little bit to allow the egg to spread. Flip over and cook for one more minute. and allow to cook for 2 to 3 minutes and flip and cook for another minute. Remove from pan and place on a clean cutting board. Allow to cool. Then, cut into small pieces by cutting into strips first and then cutting across.
Dry the shrimp with clean paper towels.
Add 1 tablespoon of grape seed oil to the skillet. Salt and pepper the shrimp and add them to your pan. Cook for about 1 to 2 minutes on each side. Remove from pan and place in a clean bowl and set aside.
Add 2 Tablespoons of grape seed oil to the pan. Add rice and cook for 2 minutes, stirring with a rubber spatula. Add soy sauce and sesame oil and mix the rice thoroughly. Season with salt and pepper. Increase heat to medium high and cook for 5 to 8 minutes, until rice is completely heated through, be sure to mix occasionally so the rice does not burn.
Add peas and corn, cook for another 3 to 4 minutes, mixing occasionally. Lower heat and add butter, allow to melt, and mix thoroughly. Add eggs, cooked shrimp, cooked bacon, and green onions and stir gently. Season with salt & pepper, as desired. Serve immediately.
bacon recipe source: Julie Tran Deily (@thelittlekitchn), The Little Kitchen, April 20, 2015
Sunday, March 13, 2016
3856. GREEN BEANS with GOAT CHEESE, CRANBERRIES and BACON
Servings 8
1/4 pound bacon, roughly chopped
1 1/2 pound green beans, washed and trimmed
2 tablespoons extra-virgin olive oil
1 tablespoon sherry vinegar
1/2 teaspoon sea salt
Ground black pepper, to taste
2/3 cup dried cranberries
1 (4-ounce) log goat cheese, crumbled
1/4 cup chopped parsley
Cook bacon in a large skillet over medium heat until crisp, 7 to 8 minutes. Transfer to a paper towel-lined plate to let drain. Meanwhile, bring a large pot of salted water to a boil. Add green beans and cook until just tender, 3 to 4 minutes. Drain well and transfer to a large bowl. Toss with oil, vinegar, salt and pepper and transfer to a large platter. Scatter bacon, cranberries, goat cheese and parsley over the top and serve.
bacon recipe source: Whole Foods Market, Whole Foods Market, Inc., 550 Bowie Street, Austin, Texas 78703-4644
1/4 pound bacon, roughly chopped
1 1/2 pound green beans, washed and trimmed
2 tablespoons extra-virgin olive oil
1 tablespoon sherry vinegar
1/2 teaspoon sea salt
Ground black pepper, to taste
2/3 cup dried cranberries
1 (4-ounce) log goat cheese, crumbled
1/4 cup chopped parsley
Cook bacon in a large skillet over medium heat until crisp, 7 to 8 minutes. Transfer to a paper towel-lined plate to let drain. Meanwhile, bring a large pot of salted water to a boil. Add green beans and cook until just tender, 3 to 4 minutes. Drain well and transfer to a large bowl. Toss with oil, vinegar, salt and pepper and transfer to a large platter. Scatter bacon, cranberries, goat cheese and parsley over the top and serve.
bacon recipe source: Whole Foods Market, Whole Foods Market, Inc., 550 Bowie Street, Austin, Texas 78703-4644
Saturday, March 12, 2016
3855. BLUE CHEESE BACON MACARONI and CHEESE
Yield: About 3-4 servings
8 strips (about 1/2 lb.) bacon, diced
1 (12-ounce) can 2% evaporated milk
1 large egg
1/2 tsp. salt
1/4 tsp. ground black pepper
pinch of cayenne
8 oz. elbow macaroni
1 Tbsp. butter
5 oz. crumbled blue cheese
4 oz. freshly-grated sharp white cheddar cheese
Heat bacon in a skillet over medium-high heat for about 5-7 minutes, stirring frequently, until crispy.
In a separate bowl, whisk together evaporated milk, egg, salt, pepper and cayenne until combined. Set aside.
Meanwhile, bring a large pot of salted water to a boil, and cook the pasta al dente according to package instructions. When the pasta is cooked, drain it and then return it to the pot and reduce heat to medium-low. Immediately add the butter, and toss until the butter is melted. Pour in the evaporated milk mixture and stir until combined. Continue cooking over medium-high heat, stirring occasionally, for about 3-5 minutes, or until the sauce comes to a simmer.
Remove pan from heat and add in the cheeses. Stir until melted, then stir in the cooked bacon. Serve immediately, garnished with extra bacon and blue cheese if desired.
bacon recipe source: Ali Ebright, Gimme Some Oven (@gimmesomeoven), February 24, 2014
8 strips (about 1/2 lb.) bacon, diced
1 (12-ounce) can 2% evaporated milk
1 large egg
1/2 tsp. salt
1/4 tsp. ground black pepper
pinch of cayenne
8 oz. elbow macaroni
1 Tbsp. butter
5 oz. crumbled blue cheese
4 oz. freshly-grated sharp white cheddar cheese
Heat bacon in a skillet over medium-high heat for about 5-7 minutes, stirring frequently, until crispy.
In a separate bowl, whisk together evaporated milk, egg, salt, pepper and cayenne until combined. Set aside.
Meanwhile, bring a large pot of salted water to a boil, and cook the pasta al dente according to package instructions. When the pasta is cooked, drain it and then return it to the pot and reduce heat to medium-low. Immediately add the butter, and toss until the butter is melted. Pour in the evaporated milk mixture and stir until combined. Continue cooking over medium-high heat, stirring occasionally, for about 3-5 minutes, or until the sauce comes to a simmer.
Remove pan from heat and add in the cheeses. Stir until melted, then stir in the cooked bacon. Serve immediately, garnished with extra bacon and blue cheese if desired.
bacon recipe source: Ali Ebright, Gimme Some Oven (@gimmesomeoven), February 24, 2014
Friday, March 11, 2016
3854. BACON-WRAPPED DATES with BALSAMIC REDUCTION
12 bacon-wrapped dates
Bacon-Wrapped Dates
12 medjool dates
6 strips of bacon, cut into halves
3 ounces fresh mozzarella (or other cheese of choice)*
2-3 tablespoons brown sugar
Balsamic Reduction
10 ounces (1 cup) good-quality balsamic vinegar
Bacon-Wrapped Dates
Preheat oven to 425ºF and line a baking sheet with parchment paper.
Slice date in half without separating halves completely and remove pit. Press 1/4 ounce of cheese into the center of date. Close date and wrap tightly with a half slice of bacon. Roll in brown sugar. Place on the prepared baking sheet with bacon seam-side down and secure with a toothpick if desired. Repeat with remaining dates.
Bake in preheated oven for 10 minutes, and then flip dates, carefully pressing any loose melted cheese back into the dates as best as possible. Bake another 10-12 minutes, until bacon is crisped all around. Cool slightly and serve with balsamic reduction.
Balsamic Reduction
In a small saucepan, bring balsamic vinegar to a low boil over medium heat. Reduce heat to maintain a simmer and simmer until the vinegar has reduced to about 1/4-1/2 of the original amount, or until as thick as desired (Reduce more for drizzling and less for dipping). For me, this took about 25 minutes, although times will vary based on stove differences.
Allow to cool briefly before serving. Serve balsamic reduction in a bowl for dipping or drizzle on dates just before serving. A spoon or a pastry bag fitted with a small round tip can be used for drizzling.
bacon recipe source: Alexandra, Bright-Eyed Baker (@brighteyedbaker), January 31, 2014
Bacon-Wrapped Dates
12 medjool dates
6 strips of bacon, cut into halves
3 ounces fresh mozzarella (or other cheese of choice)*
2-3 tablespoons brown sugar
Balsamic Reduction
10 ounces (1 cup) good-quality balsamic vinegar
Bacon-Wrapped Dates
Preheat oven to 425ºF and line a baking sheet with parchment paper.
Slice date in half without separating halves completely and remove pit. Press 1/4 ounce of cheese into the center of date. Close date and wrap tightly with a half slice of bacon. Roll in brown sugar. Place on the prepared baking sheet with bacon seam-side down and secure with a toothpick if desired. Repeat with remaining dates.
Bake in preheated oven for 10 minutes, and then flip dates, carefully pressing any loose melted cheese back into the dates as best as possible. Bake another 10-12 minutes, until bacon is crisped all around. Cool slightly and serve with balsamic reduction.
Balsamic Reduction
In a small saucepan, bring balsamic vinegar to a low boil over medium heat. Reduce heat to maintain a simmer and simmer until the vinegar has reduced to about 1/4-1/2 of the original amount, or until as thick as desired (Reduce more for drizzling and less for dipping). For me, this took about 25 minutes, although times will vary based on stove differences.
Allow to cool briefly before serving. Serve balsamic reduction in a bowl for dipping or drizzle on dates just before serving. A spoon or a pastry bag fitted with a small round tip can be used for drizzling.
bacon recipe source: Alexandra, Bright-Eyed Baker (@brighteyedbaker), January 31, 2014
Thursday, March 10, 2016
3853. BRAISED RADISHES with SHALLOTS and BACON
Serves 2 to 4 as a side dish
1 tablespoon butter
2 slices bacon, diced
2 large shallots, finely sliced
1 pound radishes, about 2 bunches, tops trimmed and radishes sliced in half
2 tablespoons balsamic vinegar
1/2 cup water
2/3 cup finely chopped
Italian parsley
Salt and freshly ground black pepper
Heat the butter and bacon over medium-high heat in a wide, heavy skillet — preferably cast iron. Cook for about 5 minutes. When the bacon is cooked through and getting crispy, place the radishes cut-side down in the pan and cook undisturbed for 2 to 3 minutes or until the bottoms begin to brown. Add the shallots and cook, stirring, for another minute.
Add the balsamic vinegar and the water — the water should just come up around the sides of the radishes. Cover, lower the heat, and simmer for 8 to 10 minutes, or until the radishes are tender.
Remove the lid and continue to simmer for 3 to 4 minutes, or until the liquid has reduced into a syrupy sauce. Add the the parsley and stir to wilt.
Season with salt and pepper and serve.
bacon recipe source: The Kitchn (@thekitchn), April 2008
1 tablespoon butter
2 slices bacon, diced
2 large shallots, finely sliced
1 pound radishes, about 2 bunches, tops trimmed and radishes sliced in half
2 tablespoons balsamic vinegar
1/2 cup water
2/3 cup finely chopped
Italian parsley
Salt and freshly ground black pepper
Heat the butter and bacon over medium-high heat in a wide, heavy skillet — preferably cast iron. Cook for about 5 minutes. When the bacon is cooked through and getting crispy, place the radishes cut-side down in the pan and cook undisturbed for 2 to 3 minutes or until the bottoms begin to brown. Add the shallots and cook, stirring, for another minute.
Add the balsamic vinegar and the water — the water should just come up around the sides of the radishes. Cover, lower the heat, and simmer for 8 to 10 minutes, or until the radishes are tender.
Remove the lid and continue to simmer for 3 to 4 minutes, or until the liquid has reduced into a syrupy sauce. Add the the parsley and stir to wilt.
Season with salt and pepper and serve.
bacon recipe source: The Kitchn (@thekitchn), April 2008
Wednesday, March 09, 2016
3852. BACON, EGG, SPINACH and TUNA SALAD
Makes: 4 servings
4 eggs
6 slices bacon
12 ounces tuna steaks
1/2 cup white wine vinegar
2 tablespoons honey
1 tablespoon Dijon-style mustard
1 6 ounce package fresh baby spinach
Place eggs in saucepan; cover with water. Bring to rapid boil. Remove from heat; cover. Let stand 10 to 15 minutes (yolks will be soft-set at 10). Drain. Rinse with cold water; cool. Peel and halve.
Meanwhile, in large skillet cook bacon over medium heat until crisp. Drain; reserve drippings in skillet. Crumble bacon and set aside. Remove 2 tablespoons drippings for dressing. Add tuna to skillet; cook over medium-high heat 3 minutes per side or until slightly pink in center. Transfer to cutting board; cover and keep warm. Slice before serving.
Wipe skillet clean. Whisk in reserved drippings, vinegar, honey, and mustard to skillet. Bring to boiling.
Line plates with spinach. Top with sliced tuna, crumbled bacon, and the eggs. Drizzle dressing. Sprinkle pepper.
bacon recipe source: Better Homes and Gardens
4 eggs
6 slices bacon
12 ounces tuna steaks
1/2 cup white wine vinegar
2 tablespoons honey
1 tablespoon Dijon-style mustard
1 6 ounce package fresh baby spinach
Place eggs in saucepan; cover with water. Bring to rapid boil. Remove from heat; cover. Let stand 10 to 15 minutes (yolks will be soft-set at 10). Drain. Rinse with cold water; cool. Peel and halve.
Meanwhile, in large skillet cook bacon over medium heat until crisp. Drain; reserve drippings in skillet. Crumble bacon and set aside. Remove 2 tablespoons drippings for dressing. Add tuna to skillet; cook over medium-high heat 3 minutes per side or until slightly pink in center. Transfer to cutting board; cover and keep warm. Slice before serving.
Wipe skillet clean. Whisk in reserved drippings, vinegar, honey, and mustard to skillet. Bring to boiling.
Line plates with spinach. Top with sliced tuna, crumbled bacon, and the eggs. Drizzle dressing. Sprinkle pepper.
bacon recipe source: Better Homes and Gardens
Tuesday, March 08, 2016
3851. SAUTEED SPRING GREENS with BACON and MUSTARD SEEDS
Servings: 4
2 ounces thick-cut bacon, finely diced
2 tablespoons extra-virgin olive oil
1 large shallot, thinly sliced
1 hot red chile, seeded and finely chopped
1 tablespoon yellow mustard seeds
1 1/4 pounds mixed young spring greens, such as dandelion, mustard, collards, Tuscan kale and spinach—stems and inner ribs trimmed, leaves cut into ribbons
Salt
Freshly ground pepper
1 tablespoon white wine vinegar
In a large skillet, cook the diced bacon in the olive oil over moderate heat, stirring, until golden, about 3 minutes. Add the shallot, chile and mustard seeds and cook until softened, 2 to 3 minutes. Add the greens, season with salt and pepper and cook, tossing frequently, until wilted and tender, 5 to 6 minutes. Stir in the vinegar and serve.
Make Ahead: The cooked greens can be refrigerated overnight.
bacon recipe source: Grace Parisi, Food & Wine, June 2013
2 ounces thick-cut bacon, finely diced
2 tablespoons extra-virgin olive oil
1 large shallot, thinly sliced
1 hot red chile, seeded and finely chopped
1 tablespoon yellow mustard seeds
1 1/4 pounds mixed young spring greens, such as dandelion, mustard, collards, Tuscan kale and spinach—stems and inner ribs trimmed, leaves cut into ribbons
Salt
Freshly ground pepper
1 tablespoon white wine vinegar
In a large skillet, cook the diced bacon in the olive oil over moderate heat, stirring, until golden, about 3 minutes. Add the shallot, chile and mustard seeds and cook until softened, 2 to 3 minutes. Add the greens, season with salt and pepper and cook, tossing frequently, until wilted and tender, 5 to 6 minutes. Stir in the vinegar and serve.
Make Ahead: The cooked greens can be refrigerated overnight.
bacon recipe source: Grace Parisi, Food & Wine, June 2013
Monday, March 07, 2016
3850. HOT & SWEET BACON BANH MI
serves four
16 green onions or scallions, greens only, sliced thin in long strips
1 pound slices of thick cut bacon
1 cup light brown sugar
1 tablespoon crushed red pepper flake
1 teaspoon dry ground ginger
1/2 small head cabbage, shredded
1/2 cup rice vinegar
1/4 cup vegetable oil
1 teaspoon toasted sesame oil
1 teaspoon salt
1 teaspoon granulated white sugar
6 small red radishes, sliced thin
1 cup fresh cilantro leaves
1 cup creamy peanut butter
1-1/2 cups boiling water
1 tablespoon peeled fresh ginger, grated
1 tablespoon fresh garlic, minced
2 tablespoons soy sauce
3 tablespoons light brown sugar
4 french baguettes, about 10 inches in length
Scallions: Slice the scallions into thin strips, greens only and place in ice water - this will make them curly after an hour.
Bacon: Preheat oven to 325 degrees. Line 2 baking sheets with aluminum foil. Line the bottom side of 2 smaller baking sheets with aluminum foil. In a medium bowl combine the 1c brown sugar, red pepper flakes and ground ginger. Take each slice of bacon into the bowl and cover it with the mixture patting it on to get as much as possible to adhere to the bacon. Place each slice of bacon onto the larger lined baking sheets. Place the other two baking sheets on top of the bacon. Cook at 325 for 25 minutes. Remove from the oven and place the bacon strips on cooling racks.
Cole slaw: While the bacon is cooking prepare the coleslaw. In a large bowl combine the rice vinegar, vegetable oil, sesame oil, salt and sugar. Now add the shredded cabbage, sliced radishes and cilantro.
Sauce: In a blender combine the peanut butter, boiling water, grated ginger, garlic, soy sauce and 3T brown sugar until smooth. Pour this mixture into a squirt bottle for convenience or you can spoon it on later.
Building the banh mi: Slice the 4 baguettes horizontally without separating them. Place the scallions in a strainer to drain the water. Fill each baguette with 1/4 of the bacon slices, give that a good squirt of the sauce, about 4 tablespoons. Now, lay on 1 cup of coleslaw and top that with 1/4 of the scallion curls.
bacon recipe source: cookmore.com (Kenmore.com)
16 green onions or scallions, greens only, sliced thin in long strips
1 pound slices of thick cut bacon
1 cup light brown sugar
1 tablespoon crushed red pepper flake
1 teaspoon dry ground ginger
1/2 small head cabbage, shredded
1/2 cup rice vinegar
1/4 cup vegetable oil
1 teaspoon toasted sesame oil
1 teaspoon salt
1 teaspoon granulated white sugar
6 small red radishes, sliced thin
1 cup fresh cilantro leaves
1 cup creamy peanut butter
1-1/2 cups boiling water
1 tablespoon peeled fresh ginger, grated
1 tablespoon fresh garlic, minced
2 tablespoons soy sauce
3 tablespoons light brown sugar
4 french baguettes, about 10 inches in length
Scallions: Slice the scallions into thin strips, greens only and place in ice water - this will make them curly after an hour.
Bacon: Preheat oven to 325 degrees. Line 2 baking sheets with aluminum foil. Line the bottom side of 2 smaller baking sheets with aluminum foil. In a medium bowl combine the 1c brown sugar, red pepper flakes and ground ginger. Take each slice of bacon into the bowl and cover it with the mixture patting it on to get as much as possible to adhere to the bacon. Place each slice of bacon onto the larger lined baking sheets. Place the other two baking sheets on top of the bacon. Cook at 325 for 25 minutes. Remove from the oven and place the bacon strips on cooling racks.
Cole slaw: While the bacon is cooking prepare the coleslaw. In a large bowl combine the rice vinegar, vegetable oil, sesame oil, salt and sugar. Now add the shredded cabbage, sliced radishes and cilantro.
Sauce: In a blender combine the peanut butter, boiling water, grated ginger, garlic, soy sauce and 3T brown sugar until smooth. Pour this mixture into a squirt bottle for convenience or you can spoon it on later.
Building the banh mi: Slice the 4 baguettes horizontally without separating them. Place the scallions in a strainer to drain the water. Fill each baguette with 1/4 of the bacon slices, give that a good squirt of the sauce, about 4 tablespoons. Now, lay on 1 cup of coleslaw and top that with 1/4 of the scallion curls.
bacon recipe source: cookmore.com (Kenmore.com)
Sunday, March 06, 2016
3849. SRIRACHA DEVILED EGGS with CRUMBLED BACON
Makes 12, ½ egg servings
½ dozen large eggs
3-4 tablespoons mayonnaise
½ tablespoon Sriracha sauce
1⁄4 cup chopped chives
1 teaspoons curry powder
2 strips bacon, cooked and crumbled
In a large pot or sauté pan, cover the eggs with cold water and bring to a boil. Remove the pot from the heat, cover, and let sit for exactly 14 minutes. Plunge the eggs into a bowl of ice water to cool Gently tap the eggs with the back of a spoon and let the eggs sit in water for a couple hours or overnight to help loosen the shell. When ready to serve remove the shell.
Using a slightly moistened thin, sharp knife, cut the eggs in half lengthwise.
Remove the egg yolks into a medium bowl and mash with a fork. Stir in the mayonnaise, Sriracha, curry powder and 3 tablespoons of the chives, mixing until very smooth.
Transfer the yolk mixture to a pastry bag fitted with a star or plain tip, or a zip-top bag (with the corner cut off). Set the egg whites on a serving platter and pipe in the filling.
Just before serving, sprinkle the deviled eggs with bacon crumbles and remaining chives.
bacon recipe source: Amanda Frederickson, La Crema Winery (@LaCremaWines), 235 Healdsburg Ave, Healdsburg, CA 95448
½ dozen large eggs
3-4 tablespoons mayonnaise
½ tablespoon Sriracha sauce
1⁄4 cup chopped chives
1 teaspoons curry powder
2 strips bacon, cooked and crumbled
In a large pot or sauté pan, cover the eggs with cold water and bring to a boil. Remove the pot from the heat, cover, and let sit for exactly 14 minutes. Plunge the eggs into a bowl of ice water to cool Gently tap the eggs with the back of a spoon and let the eggs sit in water for a couple hours or overnight to help loosen the shell. When ready to serve remove the shell.
Using a slightly moistened thin, sharp knife, cut the eggs in half lengthwise.
Remove the egg yolks into a medium bowl and mash with a fork. Stir in the mayonnaise, Sriracha, curry powder and 3 tablespoons of the chives, mixing until very smooth.
Transfer the yolk mixture to a pastry bag fitted with a star or plain tip, or a zip-top bag (with the corner cut off). Set the egg whites on a serving platter and pipe in the filling.
Just before serving, sprinkle the deviled eggs with bacon crumbles and remaining chives.
bacon recipe source: Amanda Frederickson, La Crema Winery (@LaCremaWines), 235 Healdsburg Ave, Healdsburg, CA 95448
Saturday, March 05, 2016
3848. BANANA BACON BUNDT CAKE
Yield: One 10-12 cup Bundt cake
Bundt Cake:
3 cups all-purpose flour
1 tsp baking soda
½ tsp salt
1 cup unsalted butter (room temperature)
2 cups granulated sugar
3 large eggs (room temperature)
2 tsp vanilla
1½ cups mashed overripe banana (approx 4 medium)
1 cup buttermilk (room temperature)
Glaze:
1½ cups powdered sugar
5 Tbps pure maple syrup
Candied Maple Bacon:
4 slices bacon
1 Tbsp + 1 tsp light brown sugar (packed)
1 Tbsp pure maple syrup
Bundt Cake:
Preheat oven to 350F and grease a 10-12 cup bundt pan with cooking spray.
In a medium bowl, whisk flour, baking soda, and salt. Set aside.
Using a stand mixer fitted with the paddle attachment, beat butter until smooth. Add sugar and beat on med-high until pale and fluffy (2-3mins).
Reduce speed and add eggs one at a time, fully incorporating after each addition. Add vanilla and mashed bananas. Beat well to combine.
Alternate adding flour mixture and buttermilk, beginning and ending with flour (3 additions of flour and 2 of buttermilk). Fully incorporating after each addition. Do not overmix.
Add some batter into your prepared pan and press it into the cracks of the bundt pan with a small spatula. Add remaining batter until pan is no more than ¾ full. Smooth the top with a spatula and whack the pan against the counter to evenly distribute.
Bake for 60-70mins or until a toothpick inserted into the center comes out mostly clean.
Place cake on wire rack to cool for 10mins. Whack the pan on the counter to loosen the cake and turn out onto wire rack to cool completely.
Glaze:
Whisk powdered sugar and maple syrup until smooth. Thick but pourable. Pour over cooled cake.
Candied Maple Bacon:
Preheat oven to 350F. Line a baking sheet with aluminum foil and top with a wire rack.
Place maple syrup and sugar into a medium bowl and mix until combined. Add bacon slices and mix with your hands until coated.
Place strips of bacon onto wire rack and bake for 25-30mins or until browned and crisp. Remove from wire rack and place on parchment lined baking sheet to cool. Chop and sprinkle over top of glazed Bundt cake.
bacon recipe source: Olivia, Liv for Cake (@livforcake), January 20, 2016
Bundt Cake:
3 cups all-purpose flour
1 tsp baking soda
½ tsp salt
1 cup unsalted butter (room temperature)
2 cups granulated sugar
3 large eggs (room temperature)
2 tsp vanilla
1½ cups mashed overripe banana (approx 4 medium)
1 cup buttermilk (room temperature)
Glaze:
1½ cups powdered sugar
5 Tbps pure maple syrup
Candied Maple Bacon:
4 slices bacon
1 Tbsp + 1 tsp light brown sugar (packed)
1 Tbsp pure maple syrup
Bundt Cake:
Preheat oven to 350F and grease a 10-12 cup bundt pan with cooking spray.
In a medium bowl, whisk flour, baking soda, and salt. Set aside.
Using a stand mixer fitted with the paddle attachment, beat butter until smooth. Add sugar and beat on med-high until pale and fluffy (2-3mins).
Reduce speed and add eggs one at a time, fully incorporating after each addition. Add vanilla and mashed bananas. Beat well to combine.
Alternate adding flour mixture and buttermilk, beginning and ending with flour (3 additions of flour and 2 of buttermilk). Fully incorporating after each addition. Do not overmix.
Add some batter into your prepared pan and press it into the cracks of the bundt pan with a small spatula. Add remaining batter until pan is no more than ¾ full. Smooth the top with a spatula and whack the pan against the counter to evenly distribute.
Bake for 60-70mins or until a toothpick inserted into the center comes out mostly clean.
Place cake on wire rack to cool for 10mins. Whack the pan on the counter to loosen the cake and turn out onto wire rack to cool completely.
Glaze:
Whisk powdered sugar and maple syrup until smooth. Thick but pourable. Pour over cooled cake.
Candied Maple Bacon:
Preheat oven to 350F. Line a baking sheet with aluminum foil and top with a wire rack.
Place maple syrup and sugar into a medium bowl and mix until combined. Add bacon slices and mix with your hands until coated.
Place strips of bacon onto wire rack and bake for 25-30mins or until browned and crisp. Remove from wire rack and place on parchment lined baking sheet to cool. Chop and sprinkle over top of glazed Bundt cake.
bacon recipe source: Olivia, Liv for Cake (@livforcake), January 20, 2016
Friday, March 04, 2016
3847. BACON and CARAMELIZED ONION GREEK YOGURT TOPPING
Makes about 1 cup for 8 servings
2 thick slices bacon
3/4 cup chopped yellow onion
1 teaspoon sugar
2/3 cup plain Greek-style yogurt
Salt and ground black pepper to taste.
In small skillet over medium heat, cook bacon until crispy; transfer to paper towel to drain.
Pour off all but 2 teaspoons fat from skillet and return to medium-low heat; add onions and sugar and cook slowly, stirring often, for about 10 minutes or until onions are tender, translucent and deeply colored.
Transfer onions to small bowl. Chop or crumble bacon and add to onions, along with yogurt; stir everything together and season with salt and pepper. Use right away or cover and refrigerate for up to 3 days.
bacon recipe source: Cabot (@cabotcheese), Cabot Creamery Headquarters, 193 Home Farm Way, Waitsfield, VT 05673
2 thick slices bacon
3/4 cup chopped yellow onion
1 teaspoon sugar
2/3 cup plain Greek-style yogurt
Salt and ground black pepper to taste.
In small skillet over medium heat, cook bacon until crispy; transfer to paper towel to drain.
Pour off all but 2 teaspoons fat from skillet and return to medium-low heat; add onions and sugar and cook slowly, stirring often, for about 10 minutes or until onions are tender, translucent and deeply colored.
Transfer onions to small bowl. Chop or crumble bacon and add to onions, along with yogurt; stir everything together and season with salt and pepper. Use right away or cover and refrigerate for up to 3 days.
bacon recipe source: Cabot (@cabotcheese), Cabot Creamery Headquarters, 193 Home Farm Way, Waitsfield, VT 05673
Thursday, March 03, 2016
3846. CORN and BACON FRITTERS with GARLIC-DILL CREMA
Serves: 6-8
Corn and Bacon Fritters
4 slices bacon
1 small onion, chopped
2 cups frozen corn, cooked
2 large eggs
⅔ cup milk
1 cup all-purpose flour
1 cup shredded mozzarella cheese
½ tsp. sugar
½ tsp. salt
½ tsp. baking soda
½ tsp. baking powder
oil for frying (canola, vegetable, coconut)
Garlic-Dill Crema
½ cup sour cream
3 small garlic cloves, pressed
2 tsp. fresh dill, chopped
½ tsp. fresh lemon juice
sea salt and fresh ground pepper
Corn and Bacon Fritters: In a medium non-stick skillet over medium heat, cook bacon until crispy and browned. Drain and cool on paper towels.
In the same skillet, cook the chopped onion in 1 Tablespoon of the reserved bacon fat until translucent and lightly golden; set aside.
In a medium bowl, whisk eggs and milk. Mix in flour, cheese, sugar, salt, baking soda, and baking powder. Crumble the bacon and add to the batter, along with cooked onion and corn. Mix the batter until everything is evenly incorporated.
Start off with heating 2 Tablespoons of oil (you will need to add more as you go) in a medium non-skillet. Add 3-4 corn fritters to the hot skillet using ¼ cup measuring cup. Cook the fritters for 3 minutes on each side. Remove on paper towel to cool.
Repeat the process with the rest of the batter. Yields about 15 fritters.
Garlic-Dill Crema: Mix sour cream, garlic, fresh dill and lemon juice. Season with salt and pepper to taste.
Serve fritters hot or cold alongside the cream.
bacon recipe source: Katya, Little Broken, August 17, 2014
Corn and Bacon Fritters
4 slices bacon
1 small onion, chopped
2 cups frozen corn, cooked
2 large eggs
⅔ cup milk
1 cup all-purpose flour
1 cup shredded mozzarella cheese
½ tsp. sugar
½ tsp. salt
½ tsp. baking soda
½ tsp. baking powder
oil for frying (canola, vegetable, coconut)
Garlic-Dill Crema
½ cup sour cream
3 small garlic cloves, pressed
2 tsp. fresh dill, chopped
½ tsp. fresh lemon juice
sea salt and fresh ground pepper
Corn and Bacon Fritters: In a medium non-stick skillet over medium heat, cook bacon until crispy and browned. Drain and cool on paper towels.
In the same skillet, cook the chopped onion in 1 Tablespoon of the reserved bacon fat until translucent and lightly golden; set aside.
In a medium bowl, whisk eggs and milk. Mix in flour, cheese, sugar, salt, baking soda, and baking powder. Crumble the bacon and add to the batter, along with cooked onion and corn. Mix the batter until everything is evenly incorporated.
Start off with heating 2 Tablespoons of oil (you will need to add more as you go) in a medium non-skillet. Add 3-4 corn fritters to the hot skillet using ¼ cup measuring cup. Cook the fritters for 3 minutes on each side. Remove on paper towel to cool.
Repeat the process with the rest of the batter. Yields about 15 fritters.
Garlic-Dill Crema: Mix sour cream, garlic, fresh dill and lemon juice. Season with salt and pepper to taste.
Serve fritters hot or cold alongside the cream.
bacon recipe source: Katya, Little Broken, August 17, 2014
Wednesday, March 02, 2016
3845. SMOKY CHICKEN TACOS with BACON
Yield: 10 tacos
3 slices bacon
1 1/2 - 2 pounds (680 g to 900 g) boneless and skinless chicken thighs (can substitute chicken breast)
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon ground coriander
2 garlic cloves, minced
1/8 teaspoon cayenne pepper (add less/more based on how spicy you like your tacos)
1/4 cup chicken stock (substitute vegetable stock or water)
Juice of half a lime
Salt, to taste
10 Corn or flour tortillas, warmed
Optional taco toppings: onions, pickled red onions, cheese, sour cream or crema, avocado or guacamole, hot sauce, pickled jalapenos, lettuce or cabbage and cilantro
Cook bacon in a large skillet over medium heat, turning as necessary until fat has rendered and bacon is crispy. About 8 minutes.
Drain bacon on paper towels (save for later). Discard all but 2 tablespoons of bacon fat.
Season chicken on both sides with salt. Place chicken in skillet, in a single layer, and cook until a crust forms, about 5 minutes, Turn and cook until thighs are just cooked through, 5 to 6 minutes longer. Turn heat to low then transfer chicken to a cutting board and cut into small pieces.
Add chili powder, cumin, smoked paprika, coriander and garlic to the pan. Cook, while stirring, for 1 minute.
Place chicken back into the pan. Pour stock over chicken then use a wooden spoon to scrape up any brown bits stuck to the bottom of the pan. Cook until stock has thickened and coated the chicken. Stir in lime juice.
Serve chicken next to warm tortillas and your favorite taco toppings. (Don’t forget to crumble the bacon from earlier and add to the tops of your tacos).
bacon recipe source: Joanne and Adam Gallagher, Inspired Taste (@inspiredtaste), September 23, 2013
3 slices bacon
1 1/2 - 2 pounds (680 g to 900 g) boneless and skinless chicken thighs (can substitute chicken breast)
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon ground coriander
2 garlic cloves, minced
1/8 teaspoon cayenne pepper (add less/more based on how spicy you like your tacos)
1/4 cup chicken stock (substitute vegetable stock or water)
Juice of half a lime
Salt, to taste
10 Corn or flour tortillas, warmed
Optional taco toppings: onions, pickled red onions, cheese, sour cream or crema, avocado or guacamole, hot sauce, pickled jalapenos, lettuce or cabbage and cilantro
Cook bacon in a large skillet over medium heat, turning as necessary until fat has rendered and bacon is crispy. About 8 minutes.
Drain bacon on paper towels (save for later). Discard all but 2 tablespoons of bacon fat.
Season chicken on both sides with salt. Place chicken in skillet, in a single layer, and cook until a crust forms, about 5 minutes, Turn and cook until thighs are just cooked through, 5 to 6 minutes longer. Turn heat to low then transfer chicken to a cutting board and cut into small pieces.
Add chili powder, cumin, smoked paprika, coriander and garlic to the pan. Cook, while stirring, for 1 minute.
Place chicken back into the pan. Pour stock over chicken then use a wooden spoon to scrape up any brown bits stuck to the bottom of the pan. Cook until stock has thickened and coated the chicken. Stir in lime juice.
Serve chicken next to warm tortillas and your favorite taco toppings. (Don’t forget to crumble the bacon from earlier and add to the tops of your tacos).
bacon recipe source: Joanne and Adam Gallagher, Inspired Taste (@inspiredtaste), September 23, 2013
Tuesday, March 01, 2016
3844. BACON WRAPPED ROAST BEEF with MUSTARD and HORSERADISH
Serves 4
3 1/2 lb top sirloin roast beef
6 slices bacon
¼ cup softened butter, clarified butter or other cooking fat
3 cloves garlic, minced
1 tbsp of Dijon or homemade mustard
1 tbsp good quality or homemade horseradish
3/4 cup red wine
1 3/4 cups homemade beef stock
Preheat your oven to 400 F.
In a small bowl, combine the butter or other cooking fat, garlic, mustard and horseradish. Mix until smooth.
Rub the roast all over with the mixture.
Lay the bacon pieces out flat so that they are slightly overlapping. Then place the roast on top of the bacon and wrap the pieces around the roast. If needed, use toothpicks to hold the bacon in place.
Place the roast in a roasting dish and cook at 400 F for 20 minutes.
Once the roast has been in for 20 minutes, add the wine and stock to the roasting dish. At the same time, adjust the heat to 350 F.
Roast for about 70 minutes, depending on how well-done you like your meat. 20 minutes per pound is a good rule of thumb for a medium rare to medium well roast.
bacon recipe source: Sébastien Noël, Paleo Leap (@PaleoLeap)
3 1/2 lb top sirloin roast beef
6 slices bacon
¼ cup softened butter, clarified butter or other cooking fat
3 cloves garlic, minced
1 tbsp of Dijon or homemade mustard
1 tbsp good quality or homemade horseradish
3/4 cup red wine
1 3/4 cups homemade beef stock
Preheat your oven to 400 F.
In a small bowl, combine the butter or other cooking fat, garlic, mustard and horseradish. Mix until smooth.
Rub the roast all over with the mixture.
Lay the bacon pieces out flat so that they are slightly overlapping. Then place the roast on top of the bacon and wrap the pieces around the roast. If needed, use toothpicks to hold the bacon in place.
Place the roast in a roasting dish and cook at 400 F for 20 minutes.
Once the roast has been in for 20 minutes, add the wine and stock to the roasting dish. At the same time, adjust the heat to 350 F.
Roast for about 70 minutes, depending on how well-done you like your meat. 20 minutes per pound is a good rule of thumb for a medium rare to medium well roast.
bacon recipe source: Sébastien Noël, Paleo Leap (@PaleoLeap)
Monday, February 29, 2016
3843. BACON JICAMA HASH BROWNS
Serves: 1
2 slices of bacon
sea salt to taste
1 jicama
½ onion
Fry the bacon on medium until crispy. Remove bacon from grease and set aside. Grate jicama with cheese grater. Chop onion. Saute onion in bacon grease for approx. 2 minutes. Squeeze excess water from grated jicama. Add to pan with onion. Cook for 5-7 minutes until lightly browned. Enjoy with your slices of bacon!
bacon recipe source: Mika, Slightly Lost Girl, October 24, 2014
2 slices of bacon
sea salt to taste
1 jicama
½ onion
Fry the bacon on medium until crispy. Remove bacon from grease and set aside. Grate jicama with cheese grater. Chop onion. Saute onion in bacon grease for approx. 2 minutes. Squeeze excess water from grated jicama. Add to pan with onion. Cook for 5-7 minutes until lightly browned. Enjoy with your slices of bacon!
bacon recipe source: Mika, Slightly Lost Girl, October 24, 2014
Sunday, February 28, 2016
3842. GLAZED CARROTS with BACON and PECANS
Serves: 4
3 slices bacon, diced
⅓ cup pecans
1lb baby carrots
½ tsp salt
3 Tbsp brown sugar
½-3/4 cup chicken broth or water
1 Tbsp butter
In a medium skillet, cook bacon over medium heat until crisp. Drain fat from pan and set bacon aside. Add pecans and cook until toasted. Set pecans aside with bacon. Add carrots, salt, 1 Tbsp brown sugar, and ½c broth to the skillet. Cover and bring to a boil over medium-high heat and reduce to a simmer.
Simmer 4-5 minutes and check for tenderness. You want to have about 2 Tbsp liquid left in the pan. If your liquid hasn't quite cooked enough off, continue to cook. If your carrots aren't tender enough or too much liquid has evaporated, add a bit more liquid as necessary.
When carrots are tender, add remaining brown sugar and bitter. Stir over medium heat about 3 minutes. Sprinkle bacon and pecans over the top.
bacon recipe source: Emily, One Lovely Life (@onelovelylife), October 7, 2009
3 slices bacon, diced
⅓ cup pecans
1lb baby carrots
½ tsp salt
3 Tbsp brown sugar
½-3/4 cup chicken broth or water
1 Tbsp butter
In a medium skillet, cook bacon over medium heat until crisp. Drain fat from pan and set bacon aside. Add pecans and cook until toasted. Set pecans aside with bacon. Add carrots, salt, 1 Tbsp brown sugar, and ½c broth to the skillet. Cover and bring to a boil over medium-high heat and reduce to a simmer.
Simmer 4-5 minutes and check for tenderness. You want to have about 2 Tbsp liquid left in the pan. If your liquid hasn't quite cooked enough off, continue to cook. If your carrots aren't tender enough or too much liquid has evaporated, add a bit more liquid as necessary.
When carrots are tender, add remaining brown sugar and bitter. Stir over medium heat about 3 minutes. Sprinkle bacon and pecans over the top.
bacon recipe source: Emily, One Lovely Life (@onelovelylife), October 7, 2009
Saturday, February 27, 2016
3841. BACON and EGG DIP
4 to 6 servings
6 hard-boiled eggs, peeled, whites and yolks separated
2 tablespoons real mayonnaise, plus more if needed
2 tablespoons dill pickle relish
1 tablespoon Dijon mustard
1 tablespoon minced shallots
1 tablespoon cider vinegar, plus more if needed
2 teaspoons finely shaved chives
1 teaspoon chopped fresh dill
1/4 cup liquid bacon fat (warm slightly if solid)
Salt and freshly cracked black pepper
Assorted crudité such as baby carrots, fennel, celery and cherry tomatoes, for serving
Chop the egg whites and yolks separately and put them in separate bowls.
Add the mayonnaise, relish, mustard, shallots, vinegar, chives and dill to the yolks and whisk until smooth. Whisk the bacon fat into the yolk mixture. Loosen with more vinegar or mayonnaise if necessary. Fold in the chopped egg whites and season with salt and pepper.
Serve with assorted crudité for dipping.
bacon recipe source: Geoffrey Zakarian, "Summer Celebration," The Kitchen, Food Network
6 hard-boiled eggs, peeled, whites and yolks separated
2 tablespoons real mayonnaise, plus more if needed
2 tablespoons dill pickle relish
1 tablespoon Dijon mustard
1 tablespoon minced shallots
1 tablespoon cider vinegar, plus more if needed
2 teaspoons finely shaved chives
1 teaspoon chopped fresh dill
1/4 cup liquid bacon fat (warm slightly if solid)
Salt and freshly cracked black pepper
Assorted crudité such as baby carrots, fennel, celery and cherry tomatoes, for serving
Chop the egg whites and yolks separately and put them in separate bowls.
Add the mayonnaise, relish, mustard, shallots, vinegar, chives and dill to the yolks and whisk until smooth. Whisk the bacon fat into the yolk mixture. Loosen with more vinegar or mayonnaise if necessary. Fold in the chopped egg whites and season with salt and pepper.
Serve with assorted crudité for dipping.
bacon recipe source: Geoffrey Zakarian, "Summer Celebration," The Kitchen, Food Network
Friday, February 26, 2016
3840. WAFFLED POTATO KUGEL with BACON
Yields 12
12 ounces bacon
4 medium Russet potatoes
Juice of 1/2 a lemon
6 eggs
1 medium yellow onion, cut into chunks
3/4 cup all-purpose flour (or matzoh meal--I haven't tried that, though)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Vegetable oil, for waffle iron
Sour cream, for serving
Chives, scallions, or sautéed yellow onions, for serving
Cut the bacon into 1/2-inch pieces and fry in a large skillet over medium-high heat, until cooked to your liking. Drain, reserve the fat for greasing the waffle iron, and set aside.
Peel the potatoes and cut into large chunks, then immediately submerge in cold water to keep them from oxidizing (turning dark).
In a large bowl, whisk together the eggs and set aside.
In a food processor, pulse the onion chunks until finely chopped. Stir into the eggs.
Drain the potatoes and use the same food processor bowl to process the potatoes in batches (2 should be sufficient, depending on the size of your processor). Scrape down the sides of the bowl, add some lemon juice (half of it, if you're working in two batches), and process again until finely pureed. Transfer to a strainer placed over a bowl and press to squeeze as much moisture out as possible. If you have a cheesecloth, line the strainer with it, and once all the potatoes are processed, squeeze out as much moisture as you can.
Add the potatoes to the egg mixture, followed by the flour, salt, pepper, and most of the bacon pieces (reserve a little for topping, if you'd like). Stir until well combined.
Preheat a waffle iron and grease with the bacon grease you reserved earlier (or vegetable oil). Drop a 1/4 cup of kugel batter (this may depend on the size of your waffle iron, so experiment to find what works best) onto each grid. Cooking them will take longer than typical waffles—just watch for when there's less steam escaping the sides of the waffle iron. This yielded 12-13 waffles on my big Belgian waffle iron, so the recipe will feed 6-4 people, depending on how hungry they are.
Serve immediately topped with sour cream and/or crispy bacon bits and/or chives and/or scallions and/or sautéed yellow onion.
bacon recipe source: Danguole Lekaviciute (@Danguole_L), 10th Kitchen, March 23, 2015
12 ounces bacon
4 medium Russet potatoes
Juice of 1/2 a lemon
6 eggs
1 medium yellow onion, cut into chunks
3/4 cup all-purpose flour (or matzoh meal--I haven't tried that, though)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Vegetable oil, for waffle iron
Sour cream, for serving
Chives, scallions, or sautéed yellow onions, for serving
Cut the bacon into 1/2-inch pieces and fry in a large skillet over medium-high heat, until cooked to your liking. Drain, reserve the fat for greasing the waffle iron, and set aside.
Peel the potatoes and cut into large chunks, then immediately submerge in cold water to keep them from oxidizing (turning dark).
In a large bowl, whisk together the eggs and set aside.
In a food processor, pulse the onion chunks until finely chopped. Stir into the eggs.
Drain the potatoes and use the same food processor bowl to process the potatoes in batches (2 should be sufficient, depending on the size of your processor). Scrape down the sides of the bowl, add some lemon juice (half of it, if you're working in two batches), and process again until finely pureed. Transfer to a strainer placed over a bowl and press to squeeze as much moisture out as possible. If you have a cheesecloth, line the strainer with it, and once all the potatoes are processed, squeeze out as much moisture as you can.
Add the potatoes to the egg mixture, followed by the flour, salt, pepper, and most of the bacon pieces (reserve a little for topping, if you'd like). Stir until well combined.
Preheat a waffle iron and grease with the bacon grease you reserved earlier (or vegetable oil). Drop a 1/4 cup of kugel batter (this may depend on the size of your waffle iron, so experiment to find what works best) onto each grid. Cooking them will take longer than typical waffles—just watch for when there's less steam escaping the sides of the waffle iron. This yielded 12-13 waffles on my big Belgian waffle iron, so the recipe will feed 6-4 people, depending on how hungry they are.
Serve immediately topped with sour cream and/or crispy bacon bits and/or chives and/or scallions and/or sautéed yellow onion.
bacon recipe source: Danguole Lekaviciute (@Danguole_L), 10th Kitchen, March 23, 2015
Thursday, February 25, 2016
3839. CHICKEN and BACON SKEWERS with LEMON THYME BUTTER
makes four servings
500g chicken breast fillets, cut into 2cm cubes
4 rashers bacon
4 corn cobs, cut into 4cm discs
100g unsalted butter, softened
2 teaspoons chopped lemon thyme
Soak 12 bamboo skewers in water for 20 minutes to prevent them from burning during cooking. Meanwhile, place butter, lemon thyme, salt and pepper in a small bowl, and stir until combined.
Preheat oven to 200°C. Drain skewers. Cut bacon into 10cm x 3cm lengths. Wrap a piece of bacon around a cube of chicken and thread onto a skewer. Repeat for remaining bacon and chicken, allowing 3 pieces of chicken to a skewer.
Spray a stovetop grill or non- stick frying pan with oil spray. Cook skewers over medium heat for 4 minutes, turning regularly, until bacon is golden. Remove and place on a lined baking tray.
Place in oven and cook for a further 8 minutes or until cooked through. Remove and keep warm.
Steam or boil corn. Spread some of the herbed butter over corn and serve with chicken skewers
bacon recipe source: Kate Murdoch, Taste.com.au, October 2007
500g chicken breast fillets, cut into 2cm cubes
4 rashers bacon
4 corn cobs, cut into 4cm discs
100g unsalted butter, softened
2 teaspoons chopped lemon thyme
Soak 12 bamboo skewers in water for 20 minutes to prevent them from burning during cooking. Meanwhile, place butter, lemon thyme, salt and pepper in a small bowl, and stir until combined.
Preheat oven to 200°C. Drain skewers. Cut bacon into 10cm x 3cm lengths. Wrap a piece of bacon around a cube of chicken and thread onto a skewer. Repeat for remaining bacon and chicken, allowing 3 pieces of chicken to a skewer.
Spray a stovetop grill or non- stick frying pan with oil spray. Cook skewers over medium heat for 4 minutes, turning regularly, until bacon is golden. Remove and place on a lined baking tray.
Place in oven and cook for a further 8 minutes or until cooked through. Remove and keep warm.
Steam or boil corn. Spread some of the herbed butter over corn and serve with chicken skewers
bacon recipe source: Kate Murdoch, Taste.com.au, October 2007
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