1930. CRAB CAKES with BACON

1 lb lump crab meat
2 strips of bacon, finely chopped
2 tablespoons minced shallots
1 rib celery, finely chopped
1 clove garlic, minced
1/4 cup minced parsley
3-4 tablespoons fine cracker or bread crumbs (low salt)
1-1/2 teaspoons Old Bay seasoning
Salt and black pepper, to taste
Pinch of cayenne
1 egg, beaten
1-2 tablespoons heavy cream
2 tablespoons melted butter plus 1 Tbsp vegetable oil

Check through crabmeat, removing any bits of shell (and any extra moisture, while being careful not to break it up too much). Fry bacon in a frying pan until lightly browned. Add shallots, celery and garlic and cook until soft but not brown, about 2 minutes more. Transfer to a mixing bowl and let cool.

Stir in crab, herbs, cracker crumbs, Old Bay, salt, pepper and cayenne. Fold in the egg and enough cream to obtain a moist but firm consistency. If it is too wet, add a few more crumbs. Wet your hands with water and form the crab mixture into 4 large or 8 small cakes, and place on a plate. Wrap the plate wax paper and refrigerate for 30+ minutes.

Just before serving, heat the butter and oil in a nonstick pan. Pan-fry the cakes until crusty and golden, about 3 minutes per side (longer for larger cakes). OR, cook under the broiler for 3 minutes per side. Drain on paper towels and serve with tartar sauce.


bacon recipe courtesy of: Lydia Walshin, The Perfect Pantry, February 25, 2007

1929. MINI CHICKEN POT PIES with BACON and MARJORAM

makes 4 servings


5 applewood-smoked bacon slices
1 1/2 cups chopped onion
12 ounces peeled whole baby carrots (about 2 1/2 cups)
1 8-ounce package trimmed haricots verts or other slender green beans, halved crosswise
4 teaspoons chopped fresh marjoram
1 3/4 cups low-salt chicken broth
2/3 cup plus 1 tablespoon crème fraîche
3 cups coarsely shredded chicken from 1 small purchased roasted chicken (skin removed)
1 sheet frozen puff pastry (half of 17.3-ounce package), thawed

Preheat oven to 450F. Cook bacon in heavy large skillet over medium heat until crisp. Drain on paper towels. Chop bacon. Add onion to drippings in skillet; sauté until tender and golden, about 8 minutes. Add next 3 ingredients; stir 1 minute. Add broth; bring to boil over high heat. Reduce heat to mediumhigh and boil until vegetables are almost tender and some liquid is reduced, about 8 minutes. Stir in 2/3 cup crème fraîche, chicken, and bacon. Bring to simmer. Season with pepper. Divide among four 2-cup soufflé dishes.

Unfold puff pastry onto work surface; roll out to 12-inch square. Cut into 4 equal squares. Top filling in soufflé dishes with pastry; fold edges down onto rims of dish. Brush top of crusts (not edges) with remaining 1 tablespoon crème fraîche. Cut small X in center of crusts; pierce all over with fork. Bake until crusts are golden brown and filling is heated through, about 22 minutes.


bacon recipe courtesy of: The Bon Appétit Test Kitchen, Bon Appétit, October 2007

1928. MACARONI SALAD with CHEDDAR and PEPPER BACON

1 lb macaroni noodles, cooked according to package directions and drained
1 large onion, diced
5 eggs, hard boiled, peeled and cut in bite sized pieces
1 small can sliced black olives, drained
2 cups sharp cheddar cheese, cubed
5 strips thick cut pepper bacon, cooked until crispy and rough chopped
1/2 cup light mayonnaise
1 cup ranch dressing
3 tablespoons spicy brown mustard
1 tablespoon smoked sweet paprika
salt and pepper to taste

Saute onions in a large skillet until browned. Remove from heat and allow to cool. Add all ingredients to a large bowl and toss to combine. Place in refrigerator and allow flavors to marry for at least 3 hours or overnight for best flavor. Serve and enjoy!


bacon recipe courtesy of: Jerry, Cooking, by the seat of my Pants, July 19, 2009

1927. STINGING NETTLE TART with BACON and PARMESAN

1 recipe tart dough
8 cups fresh nettles (use gloves to remove stems; wash; you should have about 6 cups of leaves)
1 tablespoon aged balsamic vinegar
4 thick slices bacon
1 shallot
3 eggs
1 cup heavy cream
1/3 cup Greek yogurt or sour cream
1/2 cup freshly grated Parmesan cheese
salt, freshly ground black pepper
a few scrapes of fresh nutmeg

Bring a large pot of water to boil. Add the washed nettle leaves (did I mention you should be wearing gloves??) and simmer for a few minutes. You don't want to cook them and mute that green, just deactivate the DEVIL in them. Drain. Pulse in a food processor until chopped, but not pureed. Drain well and squeeze all water from them. Sprinkle on the vinegar and season with salt and pepper.

Chop the bacon and brown in a large skillet. If there is more than 2 tablespoons of grease, remove some of it. To the bacon and grease, add the shallot. Cook until just short of golden, stir in the nettles and toss around for a minute or two. Remove from heat and cool.

Beat eggs, dairy, cheese, salt and pepper to taste , and a bit of nutmeg.

Press the tart dough into and up the sides of a tart pan with a removable bottom. Spread the cooled nettle and bacon mixture evenly over the tart shell.


Pour in the custard and jostle the pan a bit to even it out. Place on a sheet pan and bake at 375 degrees until puffy, set, and golden, about 30-35 minutes. Let cool slightly before serving--this tart is more tasty if it's just warm, not blazing hot.


bacon recipe courtesy of: Jennifer, Experience(d) Collector, Seattle, Washington, February 16, 2010

1926. GRILLED GREEN CHILE-STUFFED PEPPER STEAKS wrapped in BACON

yields four servings


4 bonelesss rib-eye steaks, filet mignon, or sirloin steaks, cut 1 to 2 inches thick
4 green New Mexican chiles, roasted, peeled, stemmed, and seeded
4 strips uncooked bacon
2 tablespoons red peppercorns
2 tablespoons white peppercorns
2 tablespoons black peppercorns
2 tablespoons Caribbean habanero sauce
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
1/2 teaspoon garlic powder

Slice the steaks horizontally to create a pocket, but do not cut all the way through the steak. Place a green chile into each of the pockets. Wrap a strip of bacon around each steak in the same direction as the pocket and secure with a toothpick.

Wrap the peppercorns in a kitchen towel and with a meat pounder or rolling pin gently pound the peppercorns until coarsely crushed. Press the crushed peppercorns into the sides of each steak. Place the steaks into a non-metallic pan.

To make the marinade: combine the habanero sauce, Worcestershire, soy sauce, vinegar, and garlic powder in a bowl. Pour the marinade over the meat, and marinate in the refrigerator for 2 to 3 hours.

Preheat the grill and bring the steaks up to room temperature before placing on the grill. Grill the steaks over medium heat for about 12 to 16 minutes for medium-rare or until the internal temperature reaches 150 degrees F.

Place the steaks on individual plates and serve.


bacon recipe courtesy of: Dave Dewitt, "New Mexico," BBQ with Bobby Flay, Food Network

1925. BRUSSEL SPROUTS with BACON and CHERRIES

makes four servings


1 pound Brussels sprouts, preferably 3/4" - 1" size
1 cup white wine
1/2 cup dried sour cherries
2 slices bacon

Heat wine and add dried cherries. Set aside. Prepare sprouts: remove any damaged leaves; trim any long stems but leave enough stem so the sprout holds together. Cut in half lengthwise. Cut bacon into narrow strips or dice. Cook in skillet until crisp. Drain off all but 1 tablespoon of fat. Add sprouts with cherries and wine to bacon. Stir to mix, and cook (medium-high) until liquid has evaporated and sprouts are just tender, 2 to 5 or more minutes, depending on size of sprouts. Don't overcook or they will be mushy and strong-tasting. Serve hot.


bacon recipe courtesy of: recipetips.com

1924. BACON and CHEESE STRATA

1 large loaf Italian or French bread, cubed
12 strips bacon, cooked and crumbled
1 tablespoon flavored garlic olive oil
1/2 cup chopped onion
1 red pepper, chopped
1 1/2 cups half & half
2 cups whole milk
12 large eggs
3/4 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground pepper
1/2 teaspoon ground cumin
3 tablespoons spicy grain prepared mustard
2 cups cheddar cheese, shredded
3 teaspoons dried or fresh herbs to taste; basil, dill, thyme, etc
sprinkle of Mrs. Dash Garlic & Herb seasoning

Spray a 9" X 13" Pyrex baking dish or casserole pan with vegetable spray, and set aside. Cook bacon until crispy. Remove and drain on paper towels. Leave 2 Tablespoons bacon fat in the pan, and add the olive oil to it. Saute onion and pepper in the fat until crisp tender. Set aside. In a large mixing bowl, combine half & half, milk, eggs, salt, nutmeg, pepper, cumin, mustard and 2 teaspoons of the herbs, and whisk until foamy. An electric mixer works well for this, but it can also be done with a hand whisk. Add the cubed bread to the liquid and stir to coat. Place half the bread mixture in the prepared pan. Layer with half the bacon, onions and peppers and cheese. Repeat with the rest of the bread, bacon, onions, peppers and cheese. Make sure to pour all leftover liquid over the top of the casserole. Fold under gently until the strata is mixed well. Sprinkle with the last teaspoon of herbs. Sprinkle with a good dash of Mrs. Dash Garlic & Herb seasoning. Cover tightly with plastic wrap and refrigerate at least 4 hours or overnight. In the morning, preheat oven to 350 degrees F, and bake for 65-80 minutes, more or less, or until knife comes out clean. Test the middle of the strata, as this takes the longest to bake. Serve with a big salad and Mimosas for brunch!


bacon recipe courtesy of: Donna Diegel, Providence Food Examiner, May 12, 2009

1923. SAGE BRUNCH BISCUITS with STRAWBERRIES, BACON and HONEY CREME FRAICHE

makes twenty


1 lb. bacon, cooked and crumbled
10 ripe strawberries, halved
3 tablespoons strawberry preserves
2 cups all-purpose flour
2 tablespoons finely chopped fresh sage
2 teaspoons baking powder
2 teaspoons sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 stick cold unsalted butter, cut into pieces
3/4 cup well-shaken buttermilk plus additional for brushing
8 oz. crème fraiche (or sour cream)
honey

Preheat oven to 450°F.

Whisk together flour, sage, baking powder, sugar, baking soda, and salt. Blend in butter with your fingers or a food processor until mixture resembles coarse meal. Stir in buttermilk, stirring until a dough forms. Gather dough into a ball and gently knead on a lightly floured surface 8 times. Pat or roll dough until 1/2 inch thick and cut into 2 inch rounds.

Arrange biscuits about 1 inch apart on a greased baking sheet and brush tops with additional buttermilk. With the back of a spoon or your thumb, press indents into each biscuit, leaving a rim around the outside. Place about 1/2 tsp. of jam in each, and some bacon crumbles. Place strawberry half on top, and press down firmly.

Bake in middle of oven until golden brown and biscuits are cooked through, about 7-10 minutes. Mix crème fraiche with honey until slightly sweet, to taste. Serve warm, topped with crème fraiche mixture and garnished with edible flowers.


bacon recipe courtesy of: Liz Vidyarthi, Zested, May 9, 2010 | Gourmet, February 2000

1922. SCROD with TOMATOES, BACON and SHERRY

serves 2


2 slices of lean bacon
1 small onion, chopped
1/2 cup chopped drained canned tomatoes
3 tablespoons medium-dry Sherry
1 teaspoon soy sauce
1/8 teaspoon sugar
two 6-ounce scrod fillets

In a skillet cook the bacon over moderate heat, turning it, until it is crisp, transfer it with tongs to paper towels to drain, and crumble it. Pour all but 1 tablespoon of the fat from the skillet and in the remaining fat cook the onion, stirring, until it begins to turn golden. Add the tomatoes, the Sherry, the soy sauce, and the sugar and simmer the sauce for 5 minutes, or until it is thickened. Add the scrod and simmer it, covered, for 4 minutes. Turn the scrod and simmer it, covered, for 4 minutes more, or until it just flakes. Transfer the scod with a slotted spatula to 2 plates and keep warm, covered. (If desired, boil the sauce for 1 minute to thicken it slightly.) Spoon the sauce over the scrod and sprinkle the scrod with the bacon.


bacon recipe courtesy of: Gourmet, November 1991

1921. CRAWFISH ETOUFFE with BACON

yields 4 to 6 servings


1 stick butter
3/4 cup all-purpose flour
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1 cup diced celery
1 clove garlic, minced
2 cups diced yellow onion
1/2 cup chopped bacon
1/4 cup chopped parsley leaves
1 cup beer
4 cups clam juice
1 bay leaf
1 tablespoon Cajun seasoning
1/4 teaspoon white pepper
1 pinch cayenne
1 cup half-and-half
1 pound precooked crawfish
cooked rice, for serving

In a heavy bottom pan melt butter and add flour to make a roux. Stir constantly over a low heat until it takes on a beige color and loses the floury taste; about 30 minutes. When the roux is done, stir in vegetables, bacon and parsley. Add in beer, clam juice, bay leaf, seasonings and half-and-half. Stir, and cover pot. Let simmer for 30 to 45 minutes. Nearing the end of cooking time, add in precooked crawfish and serve over rice.


bacon recipe courtesy of: Hank Groover and Paula Deen, "The Big Easy," Paula's Best Dishes, Food Network

1920. BACON-WRAPPED PARTRIDGE with THYME and RED CURRANT JELLY

serves two

2 partridges
6 slices of unsmoked streaky bacon
1 lemon
2 small knobs of butter
4 sprigs of fresh thyme
2 tablespoons of redcurrant/damson/wild plum jelly
small glass of white wine or damson gin if you’d like a more raunchy dish
salt and ground black pepper

Pre heat the oven to 160c (140c fan). Cut the lemon in half lengthwise and squeeze each half over a partridge rubbing the lemon juice well into the flesh of the birds. Put half a lemon into the cavity of each bird along with a knob of butter and a sprig of thyme. Spread a tablespoon of redcurrant jelly over the breast of each bird and put a spring of thyme on each. Season each bird and wrap the streaky bacon slices over the breast of each bird, securing the bacon with a cocktail stick. Place the birds breast side down in a casserole. Splosh over the wine and put a piece of foil under the lid to ensure a snug fit. Place in a preheated oven for an hour and twenty minutes (or until tender) 160c or 140c fan. Serve with crispy bread to soak up the juices.


bacon recipe courtesy of: Fiona Nevile, The Cottage Smallholder

1918. PINTO BEANS with BACON and SCALLIONS

serves four


1 bunch scallions, thinly sliced crosswise, separating white and green parts
1 teaspoon vegetable oil
3 slices bacon sliced crosswise into 1/4-inch pieces
2 cans (15 ounces each) pinto beans
1 cup water
coarse salt and ground pepper

Heat vegetable oil over medium-high. Add bacon, and cook, stirring often, until bacon is golden brown and almost crisp, about 3 minutes. Add scallion whites and cook, stirring, until softened, about 1 minute. Add pinto beans, water and season with coarse salt and ground pepper. Bring to a boil; reduce heat and simmer, stirring occasionally, until slightly thickened, about 5 minutes. Serve topped with scallion greens.


bacon recipe courtesy of: Everyday Food, June 2010

1917. SEARED HALIBUT with AVOCAO MOUSSE, BACON and BRAISED ROMAINE

yields four servings


4 (5-oz portions) halibut filets
4 avocados, skinned and pitted
½ cup bacon lardons
4 ears corn, shucked and kernels off the cob
1 head romaine lettuce, ribs removed, 1” dice
1 cup cherry tomatoes, quartered
2 limes, juiced
1-2 tablespoons chicken stock
butter
salt
extra virgin olive oil

For avocado, push through a tamis or sieve until smooth. Season with salt, pepper, and lime juice to taste. Set aside.

For ragout, render bacon lardons and sauté with corn kernels. Add romaine and sweat. Mix in cherry tomatoes. Season with salt, pepper, lime juice, a pat of butter, and chicken stock to taste.

Season halibut and sear in a sauté pan with olive oil. Flip over and finish cooking until done. Let rest before serving.

To Serve: Spoon avocado mixture onto a plate. Pile ragout on top of the avocado. Place halibut on top of ragout.


bacon recipe courtesy of: Chef Ashley Merriman, Top Chef, Season 6, Episode 5, Elimination Challenge, Bravo

1916. HARICOTS VERTS with BACON and CHESTNUTS

makes 6 servings


1 1/2 pounds haricots verts or other thin green beans, trimmed
4 bacon slices
1 tablespoon unsalted butter
1 cup bottled peeled roasted whole chestnuts, coarsely crumbled

Cook beans in a medium pot of boiling salted water (2 tablespoons salt for 4 quarts water), uncovered, until crisp-tender, 4 to 6 minutes. Drain and plunge into an ice bath to stop cooking. Drain well and pat dry.

Cook bacon in a large heavy skillet over medium heat until crisp. Drain on paper towels, reserving fat in skillet, then crumble. Add butter to fat in skillet along with beans, chestnuts, bacon, and 1/4 teaspoon each of salt and pepper. Cook, stirring frequently, until heated through, 2 to 3 minutes.


bacon recipe courtesy of: Ruth Cousineau, Gourmet, November 2008

1915. COCKLES, BACON and LAVER BREAD

100 grams cockles per person
240 grams laver bread mix
5 slices bacon

De-shell and thoroughly wash the cockles. Place into frying pan and cook at a medium heat for 5 minutes. Pour laver bread mix into frying pan. Turn occasionally on a low heat for 5 minutes.

Fry 5 slices of bacon. Serve the cockles and bacon on the same plate while the laver bread is served separately.


bacon recipe courtesy of: Ernest Lemonheigh, Come Dine With Me, Series 3, Channel 4, PO Box 1058, Belfast BT1 9DU December 19, 2007

1914. SEARED SCALLOPS with BACON, JERUSALEM ARTICHOKE PUREE and CRUSHED PEAS

serves four


For the Jerusalem artichoke purée
14oz Jerusalem artichokes, peeled and chopped
water, to cover
3oz butter
2fl oz double cream
½ lemon, juice only
salt and freshly ground black pepper

For the crushed peas
9oz fresh peas, pods removed
½ tsp ground cumin
2oz butter
3fl oz double cream
½ lemon, juice only
salt and freshly ground black pepper

For the seared scallops
12 hand-dived scallops, coral removed
salt and freshly ground black pepper
1 tablespoon olive oil
4 rashers streaky bacon
handful pea shoots, to serve

For the Jerusalem artichoke purée, place the Jerusalem artichokes into a saucepan, cover with water and bring to the boil. Reduce the heat and simmer for 8-10 minutes, or until tender, then drain. Cool.

Place the Jerusalem artichokes into a food processor with the butter, cream and lemon juice and blend to make a smooth purée.

Place the purée into a saucepan, season, to taste, with salt and freshly ground black pepper and heat gently to warm through.

For the crushed peas, bring a pan of salted water to the boil, add the peas and cook for 3-4 minutes until tender. Drain the peas, then place back in the saucepan. Add the cumin, butter, cream and lemon juice and mix well. Crush the mixture using the back of a fork or a potato masher. Season, to taste, with salt and freshly ground black pepper.

For the seared scallops, season the scallops with salt and freshly ground black pepper.

Heat a frying pan until hot, then add the olive oil and the scallops and cook for two minutes on each side, or until lightly golden. Remove the scallops from the pan and set aside to rest on a plate.

Heat another frying pan and add the bacon. Cook over a high heat until crisp, then remove from the pan and drain on kitchen paper.

To serve, place a spoonful of artichoke purée onto each of four plates and smear slightly across the plate. Top with three scallops, followed by a piece of streaky bacon and a few pea shoots. Serve a spoonful of the crushed peas alongside.


bacon recipe courtesy of: James Martin, Saturday Kitchen, BBC-Food

1913. TORTELLINI with CARAMELIZED ONION and BACON

yields two servings


4 strips bacon, chopped
1 medium yellow onion, thinly sliced
2 cups cooked tortellini
1/4 cup chopped fresh parsley
salt and freshly ground black pepper
2 tablespoons grated Parmesan

In a large skillet, cook bacon until crisp about 5 minutes. Remove to a towel to absorb excess bacon fat. Add the onion to the same skillet used to fry the bacon and cook until it turns light brown in color, about 10 to 12 minutes. Add the tortellini to the pan cook until heated through. Add the cooked bacon, parsley and season with salt and pepper, to taste. Transfer to serving bowl and top with Parmesan cheese.


bacon recipe courtesy of: Sandra Lee, "One-Pot Meals," Sandra's Money Saving Meals, 2009

1912. SESAME HOISIN and BACON GLAZED LAMB CHOPS

makes 4 servings


16 lamp chops
1 slice bacon, diced
2 tablespoons onions, diced
1 teaspoon garlic, chopped
½ teaspoons ginger, minced
½ teaspoon lemongrass, minced
pinch fresh thyme
pinch black pepper
¼ teaspoon five spice powder
¼ cup red wine vinegar
¼ cup plum wine
½ tablespoon sesame oil
1 pinch star anise
¼ cup plum sauce
¼ cup hoisin sauce
1 tablespoon kecap manis
½ cup tomato ketchup
½ tablespoon brown sugar

Saute bacon and add onion. Cook until light brown. Add garlic, ginger and lemongrass. Add thyme, pepper and five spice. Deglaze with vinegar. Reduce all the way. Add remaining ingredients and simmer 2-3 more minutes. Marinate Lamb chops in Hoisin. Barbecue sauce for 1 hour. Cook on grill until medium rare.


bacon recipe courtesy of: Sam Choy, Sam Choy's Kitchen, Hawaii News Now, KHNL/KGMB, 420 Waiakamilo Road, Suite 205, Honolulu, Hawaii 96817

1911. PEANUT BRITTLE with BACON, CHOCOLATE and FLEUR DE SEL

makes about 2 cups


½ cup butter
½ cup brown rice syrup
3 strips organic bacon, about 3 tablespoons chopped finely
3.5 ounces 70% dark chocolate
1/3 cup roasted peanuts
few pinches fleur de sel

In a heavy bottomed pot, melt the butter. Then add the brown rice syrup and bring to a simmer or medium high heat stirring with a wooden spoon frequently.

Once the mixture starts to pull away from the sides of the pot, using a spoon place a drop in a glass of cold water to test if it hardens. Once it does, you know it’s done. Watch over it carefully as it will start to burn quickly. Add the bacon bits and peanuts and stir until combined.

Spread the mixture over a silpat or parchment lined sheet pan so that it is no more than 1/8 inch thick. Allow to set in a cool place.

Meanwhile, melt the chocolate over low heat. Once the toffee has set, pour the chocolate over the toffee and spread in a thin layer overtop, sprinkle with fleur de sel and cool in the refrigerator. Once set, break into smaller pieces and enjoy!


bacon recipe courtesy of: Colombe Jacobsen-Derstine, Colombe du jour, January 8, 2010

1910. SMOKED BRIE, BACON and MUSHROOM OMELET

makes four omelets


12 large eggs
2 tablespoons milk
1½ tablespoons unsalted butter or vegetable oil
12 slices crisp bacon
1 cup wild mushrooms, sliced and cooked
1 wedge smoked brie

Crack the eggs into a bowl, add the milk, and beat them well. Melt the butter in a 6-inch nonstick pan over medium heat. Pour the eggs into the pan, scramble slightly. Allow the eggs to coat the pan and cook evenly. Crumble the bacon into the eggs, add the mushrooms and 2 slices of smoked brie. Let cook for 1 minute. Using a spatula carefully fold omelet in half. Top omelet with 2 slices of smoke brie. Gently slide omelet onto plate and serve immediately. Repeat for remaining omelets


bacon recipe courtesy of: Alouette Cheese, BC-USA, Inc., 400 South Custer Avenue, New Holland, Pennsylvania 17557