3939. BACON-WRAPPED MEATLOAF with COGNAC SAUCE

Makes: 8 very large servings


3 tablespoons butter
1 large onion, diced small
3 ounces tomato paste
1 cup Worcestershire sauce
1 cup port wine
½ cup packed brown sugar
1 pound ground beef
1 pound ground pork
1 pound ground veal
½ cup prepared roasted and chopped garlic (see note)
½ tablespoon dried basil
½ tablespoon dried thyme
1 teaspoon salt
½ teaspoon freshly ground black pepper
2 ½ cups panko bread crumbs
3 eggs
1 pound applewood smoked bacon

Cognac sauce:
2 teaspoons butter
1 large onion, diced
1 shallot, diced
4 sprigs thyme
1 teaspoon black peppercorns
1 bay leaf
2 cups cognac or brandy
2 cups veal stock (available at specialty food stores)
2 cups veal demi-glace (available at specialty food stores)
¼ cup heavy whipping cream

Make cognac sauce: In a medium pan, heat butter. Add onion, shallot, thyme, peppercorns and bay leaf and sauté until onion and shallots are golden brown. Add cognac and reduce by more than half. Add stock and demi-glace and reduce until it is thick enough to coat the back of a spoon. Remove from heat and strain. Discard solids.

At this point, you can store this in an airtight container until ready for serving. (Cream will be added just before serving.)

In a large saute pan, melt butter. Add onion and cook over low heat 20 minutes, stirring regularly, until caramelized. Add tomato paste and cook 2 to 3 minutes. Add Worcestershire sauce, port and sugar. Set aside.

In a large bowl, combine meat, garlic, spices, eggs, panko and reserved onion mixture. Mix by hand to combine thoroughly.

Set about a 17-by-13-inch baking sheet horizontally in front of you. Line generously with heavy-duty foil. Foil should come well over ends of the pan.

Lay bacon slices horizontally on the foil so that they run from top of pan to bottom. You will have to overlap them slightly.

On the right side of bacon strips, form meat into a loaf to cover the bacon strips.

Using the foil, roll the meat mixture over the remaining bacon to completely encase the meatloaf. Seal the open ends of the bacon by weaving a toothpick or wooden skewer through the strips. Set loaf, skewers side down, on the baking sheet and then cover completely in foil.

Preheat oven to 400 degrees.

Set meatloaf on a baking rack over a jellyroll pan. Bake in preheated oven 1 hour, then remove meatloaf from oven and remove the foil. Return meatloaf to oven (setting it on the rack over the pan), and bake 15 minutes or until bacon is crisp.

Let cool slightly, then cut into sections. Set flat on a plate so bacon slices surround the meatloaf.

Immediately before serving, add cream to the cognac sauce and bring to a simmer, then pour over meatloaf.

Notes: If desired, you can make your own garlic. Take ½ cup chopped garlic and roast in preheated 350-degree oven 1 hour, or until soft and light brown.


bacon recipe source: Mike Stoner and Duffy O'Neil, North Star American Bistro, 19115 W. Capitol Drive, Brookfield, WI 53045; Journal Sentinel (@journalsentinel)

3938. BACON CHEDDAR PUFFS

1 cup milk
1/4 cup butter
1 cup all-purpose flour
4 large eggs
1 cup (4 oz.) shredded sharp cheddar cheese
8 slices bacon, cooked crisp, crumbled
1/2 tsp. onion salt or powder
1/4 tsp. garlic salt
1/4 tsp. freshly ground black pepper

Combine milk and butter in medium saucepan. Heat over medium heat until butter is melted and mixture is simmering. Add flour all at once; continue to cook, stirring vigorously with a wooden spoon, until mixture forms a ball. Remove from heat.

Beat in 1 egg until mixture is smooth. Repeat with remaining eggs, adding just 1 egg at a time, beating until thoroughly combined. Stir in remaining ingredients.

Drop heaping teaspoons of mixture onto greased baking sheet. Bake in preheated 350°F oven 25 minutes or until puffed and golden brown. Serve warm or at room temperature. 


bacon recipe courtesy of: Sargento Cheese, Sargento Foods Inc., One Persnickety Place, Plymouth, Wisconsin 53073

3937. BACON GUAVA CREAM CHEESE DIP

8 slices of bacon

2 8oz blocks of cream cheese, softened

guava marmalade 
(it should be closer to a syrup than a jelly)

guava paste

Cuban crackers 
(or water crackers if you can’t find them)

Cut the bacon into relatively small pieces, crisp it up in a pan, and set it on some paper towel to drain. Cut a few slices of the guava paste into small cubes and set aside. In a small container that you can put in the oven spread a little of the guava marmalade.

Next spread some of your softened cream cheese into the container. Top the cream cheese with some guava paste, bacon, and another heavy drizzle of the guava marmalade. Repeat until your container is topped off, and bake in a 350°F oven for around 10 minutes. Serve warm with Cuban crackers.


bacon recipe source: Cristina Fundora (lilliputdesign), Practical Panache, May 19, 2015

3936. GRILLED CARAMEL BACON S'MORES

Serves: 8


4 slices of bacon
8 squares of a milk chocolate bar
8 graham cracker squares broken in half
8 marshmallows
8 teaspoons caramel sauce

Heat barbecue on medium-high heat.

Line an old cookie sheet with aluminum foil. Arrange bacon on cookie sheet.

Cook (with barbecue lid down) for 5 minutes per side or until cooked through.

When bacon is nearly cooked through, place marshmallows on skewers and heat over barbecue. Don't place the marshmallows directly on the grill, but either hold them over the grill or place on the cookie sheet (as pictured).

Cut the bacon into small, bite-sized pieces before assembling the s'mores.

Assemble the s'mores: Place a square of chocolate over one half of the graham cracker square. Place bacon over the chocolate, then a marshmallow and drizzle of caramel sauce.

Top with second half of graham cracker square and serve immediately!


bacon recipe source: Denise, Sweet Peas and Saffron (@SweetPeasSaff), June 19, 2015

3935. WHITE PIZZA with SPINACH and BACON

Yield: makes 1 pizza, serves 2-4


Dough

1 1/8 cups warm water

3 teaspoons active dry yeast

1 tablespoon honey

1 tablespoon olive oil

3 cups all-purpose flour

1 teaspoon salt

Pizza

6 slices thick-cut bacon

8 ounces fresh spinach

2 garlic cloves, minced

1 tablespoon olive oil

1/2 cup ricotta cheese

1 cup freshly grated provolone cheese

1/3 cup freshly grated mozzarella cheese

1/3 cup freshly grated fontina cheese

1/4 cup freshly grated parmagiano-reggiano cheese

Dough:
In a large bowl, combine water, yeast, honey and olive oil. Mix with a spoon, then let sit until foamy, about 10 minutes. Add in 2 1/2 cups flour and salt, stirring with a spoon until the dough comes together but is still sticky. Using your hands, form the dough into a ball and work in the additional 1/2 cup flour, kneading it on a floured surface for a few minutes. Rub the same bowl with olive oil then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1-1 1/2 hours.

After the dough has risen, punch it down and place it back on the floured surface. Using a rolling pin or your hands, form it into your desired shape (sometimes I use baking sheets and do rectangles or free form pizzas - this specific dough will yield one pizza large enough to feed about 3-4 people) and place on a baking sheet or pizza peel. Place the towel back over the dough and let sit in the warm place for 10 minutes.

Preheat oven to 375 degrees. (Sometimes I use a pizza stone and heat my oven to 450 degrees and bake for 15 minutes. If you're just using a baking sheet, follow the directions below for baking and set to 375 degrees.)

Pizza:

Heat a large skillet over medium heat and add the bacon. Cook just until the fat has rendered - you don't want the bacon too crispy because it will cook more in the oven. Remove the bacon from the skillet and reduce the heat to low. Add the spinach and the garlic, stirring well. Cook until the spinach is wilted.

Brush the pizza dough with the olive oil. Cover it with scoops of the ricotta cheese, then evenly spread the remaining cheeses over top. Add on the spinach and the bacon. Place in the oven and bake for 25-30 minutes, until cheese and crust is golden and bubbly. 


bacon recipe source: Jessica Merchant, How Sweet It Is (@HowSweetBlog), January 23, 2014

3934. WHITE BEAN SALAD with CHEDDAR, BACON and WALNUTS

Makes: 10 servings
Serving Size: about 2/3 cup


2 whole heads garlic
1 teaspoon extra-virgin olive oil plus 1/3 cup, divided
2 tablespoons plus 1 teaspoon cider vinegar
2 teaspoons Dijon mustard
3/4 teaspoon chopped fresh thyme or 1/4 teaspoon dried
3/4 teaspoon salt
1/2 teaspoon ground pepper
3 15-ounce cans navy or great northern beans (see Tip), rinsed
4 slices bacon, cooked and crumbled
1 medium orange bell pepper, finely diced
1/2 cup chopped celery
1/2 cup chopped toasted walnuts
1/2 cup chopped fresh parsley
1/2 cup shredded sharp Cheddar cheese

Preheat oven to 350°F.

Remove excess papery skin from garlic heads without separating the cloves. Slice the tips off, exposing the cloves. Place the heads on a piece of foil, drizzle with 1 teaspoon oil and wrap into a package. Roast until the garlic is very soft and starting to brown, 55 to 65 minutes. Carefully unwrap and let cool for 10 minutes.

Squeeze the garlic cloves into a food processor or blender. Add the remaining 1/3 cup oil, vinegar, mustard, thyme, salt and pepper. Puree until smooth.

Combine beans, bacon, bell pepper, celery, walnuts and parsley in a large bowl. Add the dressing and toss to coat. Add cheese and gently stir to combine. Serve at room temperature or cold.


bacon recipe source: EatingWell, May/June 2015

3933. SKILLET CHICKEN with BACON and WHITE WINE SAUCE

Serves: 8


3 slices bacon
½ cup flour
salt and pepper
2 teaspoon herbes de provence
1½ - 2 lbs. chicken thighs with skin
1-2 tablespoons olive oil
2 shallots, thinly sliced
½ cup dry white wine
1 cup chicken stock
dried or fresh parsley for topping

BACON: Preheat the oven to 350 degrees. Heat a large ovenproof Dutch oven or cast iron skillet over medium high heat. Cut the bacon into small pieces and fry for 5-6 minutes, stirring occasionally. Remove from the pan with a slotted spoon and set aside, leaving the hot bacon grease in the pan (turn down the heat while prepping the chicken).

CHICKEN: Mix the flour with salt and pepper and the herbes de provence. Dredge each piece of chicken in the flour mixture and transfer to the hot pan. Pan-fry the chicken for a few minutes on each side, until golden brown (but not cooked through). Remove the chicken from the pan and set aside on plate.

SHALLOTS: Add the shallots to the pan with the olive oil. Saute for 5-10 minutes, until softened and fragrant and golden brown. Add the wine slowly, stirring to get all the browned bits from the bottom of the pan. Add the chicken stock and let everything cook until it reduces slightly, about 5-10 minutes.

BAKE: Add the chicken and bacon back to the pan and bake for 40 minutes, stopping ever 10 or 15 minutes to baste the chicken with the pan sauce. Remove from oven when the chicken skin is crispy and the chicken is fully cooked. Skim the oil off the top of the sauce if you want (see notes) and serve with bread to soak it all up.


bacon recipe source: Lindsay Ostrom, Pinch of Yum (@pinchofyum), February 9, 2015

3932. CORN and BACON SOUP with JALAPENO CREMA

Servings: 6


10 medium ears of corn, shucked
3 tablespoons extra-virgin olive oil
2 ounces lean bacon, finely diced (1/2 cup)
1 celery rib, finely diced
1/2 cup finely diced onion
1/2 cup finely diced yellow bell pepper
3 cups whole milk
1 1/2 cups heavy cream
Kosher salt
Pinch of cayenne pepper
1/4 cup sour cream
1 jalapeño, seeded and minced
2 tablespoons chopped cilantro, plus cilantro leaves, for garnish
1/2 teaspoon fresh lemon juice
Freshly ground white pepper

Set a box grater in a wide, shallow bowl and coarsely grate 6 ears of corn; you should have 2 cups of grated corn. Cut the kernels from the remaining 4 ears; you should have 2 cups of kernels.

In a large saucepan, heat 1 tablespoon of the olive oil. Add the bacon, celery, onion and yellow pepper, cover and cook over low heat, stirring a few times, until softened, about 10 minutes. Add the grated corn, the milk and 1 cup of the heavy cream and bring to a boil. Reduce the heat to moderately low and simmer, stirring often, until the soup is thickened, about 20 minutes. Season with salt and the cayenne pepper and keep warm.

Meanwhile, in a large skillet, heat the remaining 2 tablespoons of olive oil until shimmering. Add the corn kernels to the skillet and cook over moderately high heat, stirring a few times, until they are lightly browned, about 7 minutes. Season with salt. Stir the cooked corn kernels into the soup and keep warm.

In a blender, whip the remaining 1/2 cup of heavy cream to soft peaks, about 20 seconds. Add the sour cream, jalapeño, chopped cilantro and lemon juice and blend until thick. Season with salt and white pepper.

Ladle the soup into bowls, top with spoonfuls of jalapeño crema and cilantro leaves and serve at once.


bacon recipe source: Wolfgang Puck, Food & Wine, August 2007

3931. APPLE BACON GALETTE

Yield:
 8 servings





6 slices bacon

1 1/2 cups plus 1 tablespoon all-purpose flour, plus more for dusting

1/2 cup sugar

5 tablespoons cold unsalted butter, cut into pieces

4 assorted apples (such as McIntosh and Granny Smith)

1 tablespoon fresh lemon juice

1/4 teaspoon ground cinnamon

1 large egg, beaten

Maple syrup, for brushing



Make the crust: Cook the bacon in a large skillet over medium heat, turning occasionally, until golden but still soft, about 6 minutes; remove to paper towels. Reserve 1 tablespoon of the drippings in a small bowl; refrigerate until cold, about 15 minutes.



Pulse 2 slices of the bacon in a food processor until finely ground. Add 1 1/2 cups flour and 2 tablespoons sugar and pulse to combine. Add the chilled bacon drippings and pulse to combine. Add the butter and pulse until the mixture looks like coarse meal with some pea-size pieces. Drizzle in 4 tablespoons cold water and pulse until the dough just comes together. Turn out onto a piece of plastic wrap; use the plastic to help form the dough into a disk. Wrap and chill until firm, at least 1 hour.



Line a baking sheet with parchment paper. Roll out the dough into a 13-inch round between 2 sheets of lightly floured parchment. Peel off the top sheet of parchment, then invert the dough onto the prepared baking sheet. Peel off the sheet of parchment. Refrigerate the dough until ready to use.



Preheat the oven to 375 degrees F. Make the filling: Peel the apples and slice 1/4 inch thick. Toss with the lemon juice, cinnamon, 3 tablespoons sugar and the remaining 1 tablespoon flour in a large bowl. Arrange the apples in the center of the dough, leaving a 2-inch border. Fold the edge of the dough over the filling, pleating as needed. Cut the remaining 4 slices bacon into bite-size pieces and sprinkle over the filling.



Brush the crust with the egg and sprinkle the remaining 3 tablespoons sugar over the whole galette. Bake until the apples are tender and the crust is golden brown, about 50 minutes. (Tent loosely with foil if the filling gets too brown.) Remove from the oven and brush the filling with maple syrup while still hot. Transfer to a rack to cool slightly before serving.
 


bacon recipe source: Food Network Kitchen/Food Network Magazine

3930. MAHI-MAHI BLT

Serves 4


cup mayonnaise
1/3 cup finely chopped yellow onion
2 tablespoons fresh lime juice
1/2 teaspoon paprika
1/4 teaspoon freshly ground pepper
4 slices bacon, cut in half crosswise
2 tablespoons olive oil
1 tablespoon chili powder
1 tablespoon finely chopped garlic
4 mahi-mahi fillets (or other meaty fish, such as swordfish), skin on, each about 8 ounces, 1 inch thick
vegetable oil for brushing cooking grate
8 slices bread, each 1/2 -inch thick
4 romaine lettuce leaves
8 slices tomato

Prepare a charcoal fire, medium hot.

In a small bowl, whisk together mayonnaise, onion, lime juice, paprika and pepper. Cover and refrigerate until needed.

Cook bacon until browned, 8 to 10 minutes. Transfer to paper towels and drain.

In a small bowl, whisk together olive oil, chili powder and garlic. Brush this mixture on the flesh side on the fillets. Lightly brush the cooking grate with vegetable oil. Place the fillets, flesh side down, directly over medium heat and grill, turning once, until flesh is opaque, 10 to 13 minutes. Remove skin before serving.

When the fish is almost cooked, grill the bread directly over medium heat, until lightly toasted, about 2 minutes a side. Evenly spread one side of the bread with the refrigerated mayonnaise mixture.

To build each sandwich, start with a slice of toasted bread, a lettuce leaf, two tomato slices, 2 half slices of bacon, the fillet, then the other slice of toasted bread.


bacon recipe source: Rob Kasper, "Gone fishing for a good grilled sandwich," The Baltimore Sun, September 12, 1999; Weber's Art of the Grill: Recipes for Outdoor Living, by Jamie Purviance (Chronicle Books, 1999)

3929. JALAPENO BACON HOMINY

Serves 6


2 tablespoons butter
2 cloves of minced garlic
2 tablespoons of flour of your choice
1 cup milk (can use heavy cream for thicker sauce)
8 ounces shredded white cheddar
4 slices bacon diced and cooked
4 ounces diced jalapeños
1 pound hominy

Preheat oven to 350 degrees.

In medium size saucepan melt the butter. Add the minced garlic and cook for about 30 seconds.

Stir in the flour stirring constantly until combined keeping the burner on low heat. This will create a thick paste. Continue stirring for 3 minutes.

Add in the milk or cream, whisking to combine, increase to medium heat. Stir frequently for 4-5 minutes until thick.

Add in the cheese slowly while stirring. Reduce to low heat. Stir until the cheese is melted.

Add the hominy into the saucepan to mix with the sauce. Add in the diced jalapeño and diced cooked bacon. Transfer to quart size baking dish. Cover with foil and bake at 350 for 30 minutes. Remove the foil and continue baking for an additional 10 minutes.

Serve warm and enjoy!


bacon recipe source: Serene, House of Yumm (@houseofyumm), February 19, 2016

3928. CRUNCHY MIZUNA with GARLIC and BACON

2 servings


½ pack mizuna
1 clove garlic
1 or 2 slices bacon
1 tablespoon vegetable oil
½ teaspoon soup stock granules☆
salt to taste☆
a pinch of black pepper☆

Roughly cut the mizuna. Spread vegetable oil in a pan, add minced garlic and fry the roughly cut bacon until crispy. Add the mizuna and fry. Adjust the flavor with the ingredients marked ☆, and it's done. You don't have to use salt. If you want to use more, please do so.


bacon recipe source: Washoku.Guide (@washokuguide)

3927. MINESTRONE SOUP with BUTTERNUT SQUASH, KALE and WHITE BEANS

Yield: Serves 6-8


4 ounces bacon, ½-inch-diced (4-5 slices)
1 tablespoon extra virgin olive oil, plus extra for toasting the bread and serving
3 cups (½-inch) diced peeled butternut squash (about 1 pound)
2 cups (½-inch) diced carrots (4 carrots)
2 cups (½-inch) diced celery (3 stalks)
1 and 1/2 cups chopped yellow onion (about 1 medium)
1 and ½ tablespoons minced garlic (4 cloves)
1 pound kale, stems removed and leaves coarsely chopped
26 ounces canned chopped tomatoes
6 to 8 cups chicken stock
1 bay leaf
1 and 1/2 teaspoons kosher salt, plus additional as needed (depending upon the saltiness of the stock)
1 and 1/2 teaspoons black pepper
1 teaspoon dried thyme
2 cups cooked whole wheat small pasta, such as elbow (about 1 cup dry)
1 (15-ounce) can cannellini beans, drained and rinsed
Freshly grated Parmesan cheese, for serving
Baguette, cut into 1/2 inch thick diagonal slices

In a large, heavy pot or Dutch oven over medium low, cook bacon, stirring occasionally, until lightly browned, about 6 minutes. Remove from pan and place in between two paper towels set atop a dinner plate. Blot lightly and set aside. Drain most of the excess fat from the Dutch oven. Add 1 tablespoon olive oil, squash, onion, carrots, celery, and garlic. Sauté over medium heat, until the vegetables begin to soften, about 8-10 minutes. Add the kale in batches as it fits in the pot, stirring so that it cooks down. Once kale has lightly wilted, add the tomatoes, 6 cups chicken stock, bay leaf, salt, pepper, and thyme. Bring to a boil, then lower the heat and simmer uncovered for 20 minutes, until the vegetables are tender.

Meanwhile, cook the pasta according to directions. Drain and set aside.

Once soup has simmered and the vegetables are soft, discard the bay leaf. Add the beans, cooked pasta, and reserved bacon and heat through. The soup should be fairly thick, but add additional chicken stock as needed. Serve hot drizzled with olive oil and topped with Parmesan cheese.

To toast baguette: Place rack in upper third of oven and preheat to 425 degrees F. Brush both sides of each baguette slice with olive oil and place on a baking sheet. Cook until golden and toasted, about 6 minutes. Serve warm with soup.


bacon recipe source: Erin Clarke, Well Plated (@WellPlated), October 17, 2013

3926. BACON-WRAPPED CHERRY PEPPERS

Servings: 4 to 6


6 jarred hot cherry peppers— halved through the stem, seeded, drained and patted dry
1/3 cup cream cheese, softened
12 thin bacon slices (6 ounces)

Preheat the oven to 350°. Stuff each cherry pepper half with a heaping teaspoon of cream cheese and wrap with a slice of bacon; secure with a toothpick.

Arrange the stuffed peppers in a large ovenproof skillet and cook over moderate heat, turning, until the bacon is browned, 12 to 15 minutes. Transfer the skillet to the oven and bake for about 5 minutes, until the bacon is crisp and the cream cheese is hot. Serve the stuffed cherry peppers warm.


bacon recipe source: Colby Garrelts, Food & Wine, May 2013

3925. MAPLE BACON WRAPPED ANDOUILLE BITES

Serves: 30


1 lb andouille sausage
1 lb thin sliced maple flavored bacon
1 ½ cups dark brown sugar, packed
3 Tbs stone ground mustard
3 Tbs sherry vinegar, or any type of wine vinegar
¼ C maple syrup
2 tsp rice wine vinegar
2 tsp black pepper
Garnish: black cracked pepper, parsley or chives

Preheat oven to 375. Line baking sheet with aluminum foil and top with baking rack that has been lightly sprayed with non-stick spray (the Aluminum foil and spray are a MUST – this is a messy recipe).

Cut the Andouille sausage down the middle lengthwise. Then cut each half into 1 inch pieces. Cut the 1 lb of bacon into 3rds. Wrap one bacon around each piece of sausage and secure with a toothpick. Set these aside while you make the glaze.

In a small saucepan, combine all the other ingredients (except the garnish). Heat over low heat and stir constantly until sugar is dissolved. Keep sauced warmed on stove top. Set aside ¼ cup of the glaze for the final glaze application.

Brush each bacon wrapped sausage with the glaze and set on the baking sheet/rack. Bake for a total of 40 minutes, remove the pan from the oven every 15 minutes and baste with the glaze. On removing from the oven, use a spoon and drizzle a small amount of the glaze that you set aside onto each bacon wrapped sausage bite. (don’t use the basting brush you had already been using as it has probably touched the raw bacon you started out with and this application will not be going back in the oven). Serve immediately.


bacon recipe source: Wendi Spraker, Loaves and Dishes (@loavesanddishes), January 4, 2015

3924. BEEF RAVIOLI with BACON BUTTER SAUCE

Serving size: 4


5 oz. thickly sliced bacon, chopped into 1 inch pieces

4 tablespoons unsalted butter

1 tablespoon of fresh sage, finely chopped

17 oz. of beef ravioli
Kosher Salt

Pepper, preferably freshly ground

Olive Oil

2 tablespoons Shaved Parmesan

1 tablespoon Parsley

Add 6 quarts of water, about 2 Tbs. of salt, and 2 Tbs. of olive oil to a pot.


Bring the pot of water to a boil.


While the water is heating up, sauté the bacon in a medium-size pan over medium heat.
 Tip: This recipe works best if the bacon is not crispy!


Add the butter to the pan and let it melt until it begins to foam.


Add the sage leaves to the pan and lower the heat to the lowest setting.
 Tip: use low heat when cooking with butter because it cooks quickly and can burn.


When the pot of water is boiling, lower the heat until the water is just simmering.
 Tip: Unlike other pastas, ravioli should never be cooked in boiling water.


Add the beef ravioli to the simmering water and cook for five minutes.
 Tip: The ravioli is ready when it begins to float and the pasta has turned a light beige color. It is best to try it to see if it is ready.


Drain the ravioli and add them to the pan with the bacon and butter sauce.


Coat the ravioli with the sauce and sprinkle with some salt and pepper, to taste.


Add 1 tablespoon of parmesan.


Serve the ravioli and top each plate with the left over parmesan and parsley. This can be modified to taste.


bacon recipe source: Michelle Loret de Mola, Northwestern University, Spoon University, March 31, 2012

3923. BACON KOROKKE (POTATO CROQUETTES)

Makes 6 servings


2 large russet potatoes, peeled and cut into about 1.5 inch disks

3/4 cups (about 1/2 onion), chopped finely

2 strips bacon, chopped finely

3 Tbsp heavy cream

1/2 tsp salt
pepper to taste

flour

1 egg

panko

tonkatsu sauce

Bring the potatoes to a boil in a medium pot. Boil until soft, about 5–6 mins. Test doneness by inserting a chopstick in the center.

Meanwhile, saute the bacon and onion in a small skillet over medium heat until the onions are translucent, about 5 mins.

Drain well and transfer the potatoes to a bowl. Mash the potatoes or use a potato ricer while still hot. Quickly add the onion and bacon and mix. Next, add the cream, salt, and pepper and mix.

Set up, each in a separate bowl, the flour, egg, and panko. Shape the potato mixture into small round ovals (how big and how many is up to you). Coat each lightly with the flour, then egg, then generously with the panko.

Heat a pot with oil for deep frying over medium heat. Fry at 350ºF until golden brown. Let drain on a paper towel serve with tonkatsu sauce.


bacon recipe source: Azusa, Humble Bean (@HumbleBean), March 2013

3922. BACON, EGG and CHEESE TAMAGOYAKI (ROLLED OMELETTE)

Yields: 1 serving


2 eggs
1 tablespoon sugar
1 teaspoon mirin
1 teaspoon soy sauce
1 tablespoon bacon bits
1 tablespoon shredded cheese
1/4 teaspoon salt
1 teaspoon oil

Crack eggs and mix with sugar, mirin, soy sauce and salt. Once whisked, add the bacon and cheese.

Heat the frying pan on a medium high heat. Once hot, use a paper towel to spread a little oil out on on the pan.

Carefully pour about 1/4th of the egg mixture into the pan. Once it starts to set, roll it over to the side of the pan. Use paper towel to spread a little more oil to the pan.

Pour another fourth of the egg mixture in the pan, touching up against the cooked egg. Once it sets, roll it over the side again.

Keep continuing this process until you've used all the egg. Transfer to a cutting board to cool, then slice into pieces.


bacon recipe source: Otaku Food

3921. HAKE with BACON-ROASTED LEEKS and MUSHROOMS

serves 4


6 leeks (2 1/4 lb.), white and light green parts only, halved lengthwise
1 lb. cremini mushrooms, halved if large
4 oz. bacon, chopped
2 garlic cloves, finely chopped
6 sage leaves
2 lemons, halved
1/4 cup extra-virgin olive oil, divided
1 tsp. kosher salt
4 6-oz. skinless hake fillets
Chopped chives, optional, for garnish

Preheat the oven to 425ºF.

Combine the leeks, mushrooms, bacon, garlic, sage, lemons, 2 tablespoons of the oil, and 1/2 teaspoon of the salt on a baking sheet and toss to coat. Roast until the leeks are softened, 20 minutes. Rub the fish with the remaining 2 tablespoons of oil and season with the remaining 1/2 teaspoon of salt. Arrange the fish on top of the vegetables and roast until the vegetables are tender, the bacon is crisp, and the fish is cooked through, about 15 minutes more.

Divide the vegetables, fish, and lemon halves (for squeezing) on 4 plates and garnish with chives if desired. 


bacon recipe source: Kay Chun, Real Simple (@RealSimple), March 2016

3920. BROWN RICE BOWL with EGG, AVOCADO and BACON

serves 4


5 pieces bacon, chopped
2 scallions, thinly sliced, plus more for garnish
8 oz. curly spinach, stemmed (8 packed cups)
1/4 tsp. kosher salt
1/4 tsp. pepper
2 Tbsp. toasted sesame oil
2 Tbsp. distilled white vinegar
2 tsp. toasted sesame seeds, plus more for garnish
4 cups cooked brown rice, warm
1 avocado, thinly sliced
4 radishes, thinly sliced
4 large fried eggs

Cook the bacon and scallions in a large skillet over medium until the bacon is crispy, 5 minutes. Add the spinach, salt, and pepper and cook just until wilted, about 1 minute.

Whisk the oil, vinegar, and sesame seeds in a small bowl.

Divide the brown rice, spinach mixture, avocado, and radishes in the bowls. Top with the eggs and garnish with scallions and sesame seeds. Drizzle with the sesame dressing and serve warm, with more dressing on the side.


bacon recipe source: Kay Chun, Real Simple (@RealSimple), March 2016

3919. BUTTER LETTUCE SALAD with HAZELNUTS and BACON BITS

Yield: 2 servings for lunch or 4 servings as a side



1 tablespoon white balsamic vinegar

3 tablespoons extra-virgin olive oil

1 tablespoon chopped fresh chives

Kosher salt and freshly ground black pepper

1 head butter lettuce, separated into leaves

2 thin slices bacon, cooked until crisp and broken into bite-size pieces

2 hard-boiled eggs, halved and lightly salted and peppered

1/4 cup toasted hazelnuts, roughly chopped

1 1/2 ounces Roquefort or other blue cheese, crumbled


Whisk to combine the vinegar, oil, chives and salt and pepper to taste in a bowl.



Toss the lettuce with the dressing in a large salad bowl. Divide the lettuce between 2 large bowls or plates. Divide the bacon, eggs, nuts and cheese between the 2 plates, layering them in that order.




bacon recipe source: Valerie Bertinelli

, "Best Girls' Night In," Valerie's Home Cooking; adapted from One Dish at a Time: Delicious Recipes from My Italian-American Childhood and Beyond by Valerie Bertinelli (Rodale, 2012).

3918. PAN-FRIED BACON and POTATO ROSTI with a FRIED EGG

Serves 1


For the bacon and potato rösti
1 tbsp olive oil
200g/7oz smoked bacon, fat removed, chopped
½ baking potato, peeled and grated

For the fried egg
1 tbsp olive oil
1 free-range egg
sprinkling freshly ground black pepper

For the bacon and potato rösti, heat the oil in a frying pan over a medium heat and fry the bacon pieces for 5-6 minutes, or until crisp and golden-brown.

Put the grated potato into a clean tea towel and bring the edges of the tea towels together to form a parcel. Wring the grated potato in the tea towel until as much moisture as possible has been extracted.

Add the grated potato to the frying pan with the bacon, and mix well to combine.

Press the potato mixture down into the pan with a spatula or fish slice. Fry over a medium heat for 5-6 minutes on each side, until golden-brown and crisp on both sides.

For the fried egg, heat the oil in a frying pan over a high heat, add the egg and fry until it has just set. Sprinkle the freshly ground black pepper over the egg. 


bacon recipe source: Lesley Waters, Ready Steady Cook, BBC Food

3917. CLUB SANDWICH with CHICKEN, BACON and ROCKET

yields 4 sandwiches


12 slices (rustic) bread
8 rashers bacon, trimmed of fat
light, spray olive oil
2 large chicken breasts, skinned and flattened with a meat hammer
1 tsp herbs, mixed, dried
200 g canned sweetcorn (corn kernels), drained and rinsed
small bunch rocket
1 red onion, finely sliced into rings

Heat a griddle pan over a high heat and grill the bread on both sides.

Set it aside and keep warm.

Grill the bacon in the griddle pan until lightly browned then set aside and keep warm.

Spray the pan lightly with oil and cook the chicken breasts for 3 minutes on each side.

Add the herbs to the pan and baste the meat with the juices.

To assemble the sandwich, slice each chicken breast in half.

Lay one piece of chicken on a slice of toasted bread, spoon over some sweetcorn, add another slice of bread then the bacon, rocket, onion and finally another slice of bread.

Secure with cocktail sticks and serve immediately.


bacon recipe source: Fine Dining Lovers (@FineDiningLover)

3916. BACON and EGG BREAKFAST ENCHILADAS

Servings: 8


2 tablespoons extra-virgin olive oil
1 small yellow onion, chopped
2 cloves garlic, minced
1 jalapeño, seeded and chopped
1 tablespoon chili powder
1 teaspoon cumin
Pinch of crushed red pepper
1 teaspoon smoked paprika
1/2 teaspoon dried Mexican oregano
1 teaspoon sugar
Kosher salt
Fresh ground black pepper
One 28-ounce can diced tomatoes  
1 pound thick-cut bacon
12 large eggs, slightly beaten
8 eight-inch corn or flour tortillas
8 ounces shredded cheddar cheese (about 2 cups) 
Minced green onions
sour cream

Preheat oven to 350º. In a large saucepan, heat the olive oil. Cook the onion over moderate heat until soft and translucent, about 5 to 7 minutes. Add the garlic, jalapeño, chili powder, cumin, crushed red pepper, paprika, oregano, sugar, salt and pepper and cook, stirring, for 1 minute. Stir in the tomatoes and remove from heat. Blend in a food processor or blender until smooth. Return it to heat and simmer for 20 minutes.

In a large skillet, cook the bacon over moderate heat until brown and crisp, about 7 minutes. Transfer the bacon to a cutting board and chop into 1-inch pieces. Reserve the fat.

In a large skillet, heat 2 tablespoons of the reserved bacon fat (or olive oil, if desired) over moderate heat. Pour the eggs into the frying pan and cook, stirring with a rubber spatula until small curds form, about 5 to 7 minutes. Remove from the skillet and season with salt and pepper.

Wrap the tortillas in a damp paper towel and warm them in a microwave oven until soft and pliable, about 1 minute.

Spread a thin layer of sauce on the bottom of a 9-by-13-inch glass baking dish. Arrange the tortillas on a work surface. Spoon a heaping 1/4 cup of the egg mixture, 2 tablespoons of the cheese and 2 tablespoons of the chopped bacon onto each tortilla. Roll up the tortillas and arrange them in the baking dish. Top evenly with the remaining sauce. Sprinkle the top of the enchiladas with the remaining cheese. Bake 15 to 20 minutes, until the cheese is melted. Serve warm with sour cream and minced green onions. 


bacon recipe source: Molly Yeh, Food & Wine, November 2014

3915. CREAMY JICAMA SLAW with BACON

4 servings, 1 cup each


1/4 cup mayonnaise
1 Tbsp. lime juice
1/8 tsp. ground red pepper (cayenne)
1 jicama, peeled, cut into thin matchlike sticks
1 carrot, cut into thin matchlike sticks
1/4 cup chopped fresh cilantro
4 slices cooked bacon, crumbled

Mix mayo, lime juice and pepper until blended. Combine remaining ingredients except bacon in large bowl. Add mayo mixture; mix lightly. Refrigerate 1 hour. Stir in bacon just before serving.

bacon recipe source: Kraft Foods, Kraft Foods Global, Inc., Three Lakes Drive, Northfield, Illinois 60093, June 30, 2011

3914. BACON TOSTILOCOS

Serves: 1-2


For the quick pickles:
1/4 cup freshly squeezed lime juice
1/2 teaspoon dried oregano (preferably Mexican)
1/2 teaspoon kosher salt
3/4 teaspoon sugar
Half of 1 small red onion, peeled and thinly sliced
Half of 1 cucumber, peeled and cut into half moons

For the Tostilocos:
1 small bag (3.7 oz) salsa verde flavored chips
1 heaping tablespoon tamarind candies, plus more to taste
1 heaping tablespoon Japanese peanuts, plus more to taste
3 slices of bacon (cooked through but still pliable), thinly sliced
Quarter of 1 small jicama, peeled and sliced into thin sticks
Lime wedges, for serving
Chamoy, for serving
Hot sauce, for serving (like Tapatio)
Chopped fresh cilantro, for serving

To make the quick pickles, add lime juice, oregano, salt, and sugar to a small bowl, whisking to
combine. Add sliced onion and cucumber, tossing in the pickling liquid. Let sit for 1–3 hours at room temperature, tossing every 20 minutes for the first hour. Store in the refrigerator for up to 1 month.

Arrange a layer of chips on a large plate. Scatter some of the pickled onion and cucumber, candies, peanuts, bacon and jicama over top. Add another layer of chips and toppings. Dress the entire plate with freshly squeezed lime juice, chamoy and hot sauce to taste. Finish with a sprinkling of chopped fresh cilantro.

To enjoy these Tostilocos on the go, open the bag of chips by slitting through one of the long sides. Add toppings and flavorings directly to the bag. Be sure to bring some extra napkins!


bacon recipe source: Brandon Matzek, Kitchen Konfidence (@brandiego), September 10, 2013

3913. ACKEE and BACON

Servings: 4 to 6


1/2 pound cooked ackee
1/2 pound bacon
1 small onion, diced
1 bunch scallions, diced
1 sprig thyme
1/2 teaspoon freshly pulled thyme
1 red bell pepper
1 green bell pepper
1 teaspoon garlic, chopped
1 habanero pepper, chopped
Salt and freshly ground black pepper to taste


In a frying pan fry the bacon until crisp. Heat the oil in a separate, large frying pan, add the onion, scallions, habanero pepper and garlic. Fry over low heat until the onion is translucent, then add the fresh thyme. Add the bacon and fry, stirring constantly for 3 minutes, and then the tomatoes and ackee. Toss gently so as not to break up the ackee. Sprinkle with salt and pepper before serving.


bacon recipe source: Today, NBC

3912. HAVARTI BREAKFAST BISCUITS with JALAPENO, BACON and ARUGULA

Yield: makes about 16 biscuits


Biscuits
:
6 slices bacon

2 jalapeno peppers, seeded and chopped (you can leave some seeds if you want more heat)
3 cups all-purpose flour

4 teaspoons baking powder

1 teaspoon baking soda

2 teaspoons granulated sugar

1/2 teaspoon salt

3/4 cup cold unsalted butter, cut into tiny pieces

8 ounces havarti cheese, freshly grated

1 1/2 cups buttermilk

1/4 cup heavy cream

For serving:

eggs, cooked to your liking

bacon slices

1 to 2 cups of arugula (depends on how many you're serving), tossed with salt, pepper and a drizzle of olive oil

Preheat the oven to 425 degrees F. Heat a large skillet over medium-low heat and add the bacon. Cook until the fat is rendered and the bacon is crispy. Transfer the bacon to a paper towel to drain the grease. Once it's cool, crumble into tiny pieces. In the same skillet, add the chopped jalapeno peppers. Cook for 1 to 2 minutes then turn off the heat and stir for another minute or so.

In a large bowl, combine the flour, baking powder, baking soda, sugar and salt. Using a fork, pastry blender or your hands, add the cold butter pieces to the flour and mix until coarse little crumbles remain. I use my hands and mix for almost 5 minutes. Add in the crumbled bacon, the peppers (a few spoonfuls of bacon grease with the peppers doesn't hurt) and the grated havarti. Make a well in the center and pour in the milk, stirring with a large spoon until just combined, not overmixing. Use your hands if needed to bring the dough together.

Pat the dough into a circle that is about 1 to 1 1/2 inches thick. Using a biscuit/cookie cutter, cut the dough into rounds and place on a nonstick baking sheet. You may need to bring the dough together and flatten it more to get the last few biscuits. Additionally, you could also just drop large spoonfuls of batter on the baking sheet and form them that way. Brush the top of the biscuits with the heavy cream.

Bake the biscuits for 10 to 12 minutes or until they are golden and high. Remove from the oven and let cool slightly. While the biscuits bake, you can cook your eggs and fry any extra bacon!

To serve, add the arugula, bacon slices and egg on the biscuit.


bacon recipe source: Jessica Merchant, How Sweet It Is (@HowSweetBlog), April 15, 2015

3911. CHEESE and BACON HASH BROWN MUFFINS

Serves: 12


1 kg / 2lb starchy potatoes (see note)
2½ tbsp olive oil, separated
1 cup grated cheese (any melting cheese)
3 bacon rashers, finely diced
¾ tsp salt
Pepper
1 tbsp parsley, finely chopped (for garnish - optional)

Preheat oven to 180C/350F.

Heat ½ tbsp of olive oil in a pan over high heat. Add the bacon and sauté until crispy. Remove and drain on a paper towel.

Peel and grate the potatoes and place in a colander. Rinse under cold water for a few seconds (to remove starch which helps make them fluffy inside and also stops the potatoes from browning).

Working a handful at a time, squeeze out the excess water and place into the bowl.

Add most of the bacon (reserve some to garnish), 2 tbsp olive oil, salt, pepper and cheese. Mix well to combine.

Spray a 12 hole muffin tray with oil.

Place ⅓ cup (packed) of the mixture into each hole. Pat down lightly with the back of a spoon.

Bake for 30 minutes until dark golden brown on top.

Let stand for a few minutes before turning out from the muffin tray.

Garnish with parsley and remaining bacon, and serve immediately.

Note: You need to use starchy potatoes for hash browns as they breakdown when cooked, becoming nice and fluffy on the inside and golden and crunchy on the outside. The best to use are Russet (common in the US), dutch creams, King Edwards or red delight. However, great all rounders like golden delight, coliban, red rascal and Sebago (popular in Australia) still works great.


bacon recipe source: Nagi, RecipeTin Eats, September 5, 2014

3910. CHEESY SPINACH and BACON EMPANADAS

24 servings


Empanada dough (recipe below)
6 slices bacon, cut into 1-inch pieces
1/4 cup chopped onions
2 cloves garlic, minced
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
1 cup shredded sharp cheddar cheese
1/4 cup frozen corn, thawed
1 tsp. crushed red pepper
1 egg, beaten

Prepare Empanada Dough as directed:

Empanada Dough (enough dough for 12 servings, 1 medium empanada or 2 small empanadas each)

2 cups flour
1 tsp. baking powder
1/4 tsp. salt
1/2 cup lard
1/2 cup water

Combine flour, baking powder and salt in large bowl. Cut in lard with pastry blender or 2 knives until mixture resembles coarse crumbs. Gradually add water, stirring until mixture forms ball.
Place dough on lightly floured surface; knead 5 min. or until smooth and pliable. Wrap tightly in plastic wrap; set aside while preparing empanada filling.

Cook bacon in medium skillet on medium heat 3 min. Add onions and garlic; cook and stir 4 min. or until bacon is crisp. Drain; place in medium bowl. Add spinach, cheese, corn and crushed pepper; mix well.

Heat oven to 400°F. Shape dough into 24 balls, using about 1 Tbsp. dough for each ball. Press each ball into 4-inch round. Spoon about 1 Tbsp. spinach mixture onto center of each round. Brush edges of dough evenly with half the egg; fold in half. Press tops lightly to remove air pockets. Press edges together to seal. Place on parchment-covered baking sheet; brush with remaining egg.

Bake 15 min. or until golden brown. Cool slightly.


bacon recipe source: Kraft Foods, Kraft Foods Global, Inc., Three Lakes Drive, Northfield, Illinois 60093, June 30, 2011

3909. GRILLED FLANK STEAK with BACON ROSEMARY CORN

2 pounds flank steak
2 ears corn (husked and cleaned - kernels removed)
4 ounces thick bacon (diced)
1 stem rosemary (chopped)
3 1/2 ounces shiitake mushrooms (sliced)
2 tablespoons sherry vinegar
4 tablespoons extra virgin olive oil plus extra
pinch of crushed red pepper flakes
Kosher salt
Freshly ground pepper

Season steak with salt, pepper and olive oil, then add to grill. Cook for 5 minutes per side, until meat reaches internal 130 degrees. Remove steak from grill and allow to rest.

Crisp bacon in saute pan with 1 tablespoon of olive oil. Next add sliced mushrooms, then corn. Add rosemary and chile flake. Deglaze pan with water. Add vinegar and olive oil. Slice steak against the grain and top with corn to serve.


bacon recipe source: The Chew, ABC-TV

3908. BACON-WRAPPED DRIED PLUMS with BLUE CHEESE and BALSAMIC-HONEY GLAZE

Makes 24 Pieces


Plums:
9 ounces of thinly-sliced bacon, cut in half 

2 ounces soft blue cheese

3 ounces cream cheese

½ teaspoon fresh thyme leaves

Pinch of kosher salt

24 pitted dried plums (prunes)

Balsamic Glaze:
½ cup balsamic

1 ½ Tablespoons honey

Preheat oven to 350ºF.

Bacon: Lay the cut bacon on a cooling rack over a sheet pan. Transfer to the oven and partially cook the bacon (only 5 minutes).

Make Stuffing: Using a hand mixer or fork, mix the blue cheese and cream cheese together. Add the thyme and salt. Chill in freezer for 5 minutes.

Stuff Prunes: Using a pastry bag fitted with ¼-inch tip, stuff each prune with 1 teaspoon of the cheese mixture. Wrap with a piece of partially cooked bacon and fasten with a toothpick.

Broil: Place on a baking pan and broil on one side until the bacon starts to brown (about 2-3 minutes). Turn and finish cooking until the bacon is crisp (another 2-3 minutes). If left too long under the broiler, the cheese will melt and ooze out. Transfer to a platter, garnish platter with a few sprigs of thyme.

Balsamic Glaze: Combine balsamic and honey in a sauté pan and simmer/reduce for 2 minutes. Drizzle or brush over plated prunes.


bacon recipe source: Parties That Cook (@PartiesThatCook), 601 Minnesota Street, Suite 115, San Francisco, CA 94107

3907. BLUEBERRY BACON BREAKFAST CAKE

makes a 9×13 dish


6 slices thick-cut bacon
1 cup all-purpose flour
1 cup whole wheat pastry flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
2 tablespoons bacon fat, cooled
4 tablespoons unsalted butter, melted and cooled
1/2 cup loosely packed brown sugar
1/3 cup granulated sugar
2 large eggs
1 cup milk
2 teaspoons vanilla extract
8 ounces fresh blueberries (frozen work too – just thaw and pay completely dry)

Heat a large skillet over medium-high heat and add bacon. Fry until completely crisp and fat is rendered. Remove bacon and place on a paper towel to drain, reserving 2 tablespoons of the bacon fat.

Preheat oven to 350 degrees F. In a small bowl, combine flours, baking powder, salt and cinnamon and mix thoroughly. Set aside.

In a large bowl, whisk butter and bacon fat with sugar until combined. Whisk in eggs until completely smooth, then whisk in vanilla extract. Slowly add dry ingredients, mixing with a large spoon. Add in milk and stir until combined. Toss blueberries with 1-2 tablespoons of flour. Fold in bacon and blueberries, then pour batter into a greased 9 x 13 baking dish. Bake for 30-33 minutes, or until golden on the sides and top. Remove cake and poke holes on top with a toothpick. Pour glaze over top, reserving a bit extra for topping if desired.

Cream Cheese Glaze
1/2 cup whipped cream cheese, at room temperature
3/4 cup powdered sugar
1 teaspoon vanilla extract
2-3 tablespoons milk
Add softened cream cheese to a bowl and whisk until smooth. Add in milk and vanilla, mixing until combined, then begin to stir in powdered sugar. If mixture is too thick, add additional milk 1 teaspoon at a time. If it is too thin, add in powdered sugar 1 tablespoon at a time until desired consistency is reached.


bacon recipe source: Jessica Merchant, How Sweet It Is (@HowSweetBlog), April 17, 2012

3906. CAPELLINI with BACON and BREAD CRUMBS

Yield: Makes: 4 servings


8 ounces whole wheat or regular capellini
2 bacon slices, chopped
1 garlic clove, sliced
1/4 teaspoon crushed red pepper, optional
1 pint grape tomatoes, halved
1 cup low-sodium chicken broth
1 tablespoon olive oil
1 cup panko bread crumbs
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 tablespoon freshly grated Parmesan cheese, divided
1/4 cup coarsely chopped parsley

Cook pasta according to package directions until al dente. When pasta is done, reserve 1⁄2 cup cooking water; drain pasta and return to pot.

Meanwhile, heat a large skillet over medium heat; add bacon. Cook, stirring, until bacon is
crispy, about 5 minutes. add garlic and crushed red pepper; stir 1 minute or until fragrant. add tomatoes; cook, stirring occasionally, until tomatoes begin to soften, about 3 minutes.

Add broth to pan. simmer the mixture until broth is thick and has reduced to about 1⁄4 cup, 5–8 minutes.

While sauce cooks, heat oil in a small skillet over medium heat. add panko and toast, stirring occasionally, until golden, 2–3 minutes.

Season with salt and pepper.

Remove sauce from heat; stir in 2 teaspoons parmesan and parsley.

Toss sauce with pasta in pot; add cooking water to reach desired consistency, if needed.

Divide among 4 serving plates. top with reserved bread crumbs and remaining parmesan.


bacon recipe source: Health.com; CarbLovers Diet Cookbook by Ellen Kunes and Frances Largeman-Roth (Oxmoor House, 2011)

3905. MATCHA BACON SUGAR COOKIES

For the cookies:
2 and 1/4 cups (280g) all-purpose flour
1/2 teaspoon baking powder
3/4 cup (170g) unsalted butter, softened but still relatively firm (not bordering on melted)
3/4 cup (150g) granulated sugar
1 large egg, at room temperature
2 teaspoons vanilla

For the cookie toppings:
1 cup powdered sugar
1 tablespoon milk
2 teaspoons agave nectar or light corn syrup
½ teaspoon vanilla
1 tablespoon matcha green tea powder
5 slices cooked bacon, chopped

Start by thoroughly whisking together the flour and baking powder in a medium bowl. In a large bowl or mixer, beat the butter until smooth, about 1 minute. Add the sugar and beat for another 3 minutes until fluffy. Beat in the egg, and vanilla until combined, scraping the bowl with a spatula as needed.

With the mixer on low, add half of the flour mixture and stir until just barely combined. Add the rest of the flour and continue mixing until just combined. (If the dough is still a little soft at this point, add another tablespoon of flour). Divide the dough in half and roll out each on parchment paper until 1/4” thick. Refrigerate the rolled dough for 1 hour to 1 day.

After the dough’s been chilled, preheat the oven to 350 degrees F. Line a couple baking sheets with parchment paper. Cut shapes out of the dough, and continue re-rolling/cutting until all the dough has been used up.

Bake 8-10 minutes, rotating the baking sheets halfway through. The cookies should have very light coloring. Don’t over-bake, or they’ll be way too crunchy! Cool completely.

After the cookies are cooled, make the icing by stirring together the powdered sugar and milk. Stir in the agave (or syrup), vanilla, and Matcha powder. Carefully spread frosting on the cookies, and sprinkle with bacon. Let the icing set.


bacon recipe source: Sarah, The Woks of Life (@thewoksoflife), December 8, 2014

3904. PEPPERY MASCARPONE PASTA SAUCE with BACON

Servings: 4-6


3 tablespoons olive oil
1 garlic clove, crushed

1/3 cup diced onion
6 slices thick-cut peppered bacon, cut in thin 1-inch-long strips

2 cups tomato puree

1 cup water

Salt and pepper, to taste

1 (8-ounce) container mascarpone cheese

1 tablespoon julienned fresh basil leaves

On low heat, heat the oil in a large sauté pan. Add the garlic and sauté until aromatic, but not brown. Remove the garlic. Add the onion and cook over low heat until tender, about 10 minutes. Do not brown. Stir in the bacon. Raise the heat and cook until the bacon cooks through but does not crisp. Add the tomato purée and water. Salt and pepper to taste. Simmer about 20 to 30 minutes or until the sauce thickens and reduces a little. Remove from the heat. Add the cheese and basil, and stir well. Makes enough for 1 pound pasta.


bacon recipe source: Wisconsin Milk Marketing Board (@WisconsinCheese), 8418 Excelsior Drive, Madison, Wisconsin 53717

3903. RIGATONI in BLUSH SAUCE with CHICKEN and BACON

Serves: 4


½ lb uncooked rigatoni pasta, cooked according to package instructions
1 chicken breast, boneless, skinless, cut into small pieces
1 medium onion, chopped
6 slices bacon
2 tbsp Frank's hot sauce
1 can (2 cups) diced tomatoes
fresh basil, chopped
2 cloves garlic, minced
½ cup water
1 cup mozzarella cheese
½ cup sour cream
fresh Parmesan cheese

In a large skillet, add the bacon and cook it until it starts rendering some fat. Add the chicken, onion and garlic and cook until chicken is no longer pink and is cooked through. Add diced tomatoes, water, basil, hot sauce, and cook for 10 minutes. Add sour cream and stir. If needed add salt and pepper to taste.

Add the pasta to the skillet, add the mozzarella cheese and toss it all together to make sure all pasta is covered in the cheese and sauce.

Grate with fresh Parmesan cheese and serve warm.


bacon recipe source: Joanna Cismaru, Jo Cooks (@jocooks_com), September 4, 2012

3902. RIGATONI with BACON, TOMATOES and PEAS

Serves 4


3/4 pound rigatoni or other short pasta
4 slices bacon, chopped
1 small onion, chopped
3 cloves garlic, chopped
kosher salt and black pepper
1 pound tomatoes, cut into bite-size pieces
1 10-ounce package frozen peas
1 ounce Parmesan, grated (about 1/4 cup), plus more for serving

Cook the pasta according to the package directions. Reserve 1 cup of the cooking water; drain.

Meanwhile, cook the bacon in a large skillet over medium heat, stirring occasionally, until beginning to crisp, 6 to 8 minutes. Add the onion, garlic, and ¼ teaspoon each salt and pepper. Cook, stirring occasionally, until the onion is soft, 6 to 8 minutes. Add the tomatoes and cook, stirring occasionally, until thickened, 8 to 10 minutes. Add the peas and cook until warmed through, 3 to 4 minutes.

Add the pasta, Parmesan, and ½ cup of the cooking water to the sauce and toss to coat. (Add more cooking water as needed to loosen the sauce.)

Serve topped with additional Parmesan. 


bacon recipe source: Chris Morocco, Real Simple (@RealSimple)

3901. BACON WRAPPED KIELBASA BITES with BROWN SUGAR GLAZE

Yields 8


1 lb. kielbasa
10 slices bacon
1 1/2 C brown sugar, packed
3 Tbsp stone-ground mustard
3 Tbsp white wine vinegar
1 Tbsp black pepper

Preheat oven to 375 degrees. Line a baking sheet with aluminum foil and top with a baking/cooling rack. Lightly spray the rack with non-stick spray.

Cut kielbasa done the middle, lengthwise. Slice each half into 1 inch pieces, you should have about 30 pieces of kielbasa. Cut each piece of bacon into thirds. Wrap one bacon strip around each piece of kielbasa and secure with a toothpick. Set aside.

In a small saucepan, combine brown sugar, vinegar, mustard and pepper. Heat over medium, stirring occasionally, until the sugar is dissolved. Keep warm on low.

Brush the kielbasa with glaze and place on the baking sheet/rack. Bake for 40 minutes and baste every 15 minutes. Serve immediately.


bacon recipe source: Sharon Lachendro, What The Fork Food Blog (@WhatTheForkBlog), December 18, 2014

3900. PORK CHOPS with CORN, BACON and MARSALA

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

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

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

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)

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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)

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)

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

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