serves two
200 grams udon noodle
2 rashers of bacon
1/2 onion, small
4 florets broccoli
100 grams oyster mushroom
1 clove garlic
2 tablespoons water
2 tablespoons soy sauce
1 tablespoon oyster sauce
bonito flake (optional)
Boil a pan of water and cook udon noodle. Drain, and set aside. Slice onion and garlic. Cut broccoli into small pieces. Cut the stem from the mushroom and separate. Trim bacon, and chop up. Heat 1 tablespoon of oil in a frying pan. Fry bacon for 2 minutes. Add onion, garlic and mushroom. Saute over medium heat for 2 minutes. Add broccoli, then water to the pan. Turn up the heat to high. Loosen up the udon noodle under running water, drain, and add to the pan. Add soy sauce and oyster sauce. Stir-fry until combined. Mix through the bonito flake, or garnish on top.
bacon recipe courtesy of: Ume, umeboss, Perth, Australia, September 6, 2010
Monday, February 20, 2012
Sunday, February 19, 2012
2477. OMELET of NIGHTCRAWLERS, AMARANTH, ROASTED SHIITAKES and BACON
2 tablespoons canola oil
8 ounces shiitake
2 tablespoons garlic
2 tablespoons shallots
1 teaspoon rosemary
1 tablespoon amaranth
salt and pepper, to taste
4 eggs
1 cup nightcrawler worms – blanched
3 shallots, sliced
1/2 cup Sherry vinegar
Heat pan. Add oil. When hot, add shitake mushrooms, garlic, rosemary and shallots. Roast for 4 minutes than add amaranth and cook for 2 minutes. Blanch the worms and cut. Beat egg with salt and pepper. Add worms and cooked mushrooms. Heat omelet pan and finish in the oven. Heat the sliced shallots and vinegar, cook for 2 minutes. Serve omelet with pickled shallots on top.
bacon recipe courtesy of: Chef Floyd Cardoz, Top Chef Masters, Season 3, Episode 3, Quickfire Challenge, Bravo TV
8 ounces shiitake
2 tablespoons garlic
2 tablespoons shallots
1 teaspoon rosemary
1 tablespoon amaranth
salt and pepper, to taste
4 eggs
1 cup nightcrawler worms – blanched
3 shallots, sliced
1/2 cup Sherry vinegar
Heat pan. Add oil. When hot, add shitake mushrooms, garlic, rosemary and shallots. Roast for 4 minutes than add amaranth and cook for 2 minutes. Blanch the worms and cut. Beat egg with salt and pepper. Add worms and cooked mushrooms. Heat omelet pan and finish in the oven. Heat the sliced shallots and vinegar, cook for 2 minutes. Serve omelet with pickled shallots on top.
bacon recipe courtesy of: Chef Floyd Cardoz, Top Chef Masters, Season 3, Episode 3, Quickfire Challenge, Bravo TV
Saturday, February 18, 2012
2476. WARM BACON TARRAGON POTATO SALAD
yields four servings
2 pounds medium red potatoes, scrubbed and quartered
1 tablespoon table salt
8 ounces thick-cut bacon, cut crosswise into 1/2-inch strips
1 small yellow onion, diced
1/2 cup apple cider vinegar
1 tablespoon whole-grain mustard, German-style preferred
salt and freshly ground black pepper
1 1/2 tablespoons fresh tarragon, finely chopped
Place the potatoes in a large pot and fill with cold water to 1-inch above the potatoes. Season the water with the table salt. Bring to a simmer and cook until a knife gently plunges through the potatoes, about 15 minutes. Reserve 1/3 cup of the cooking water, drain the potatoes and put back into the pot (off the heat) to keep warm.
Meanwhile, fry the bacon in a skillet over medium heat until crispy, stirring occasionally. Reserve the bacon and drain all but 1/4 cup bacon fat. Add the onions and saute until slightly golden. Add the vinegar and, with a wooden spoon, scrape up any bits from the bottom of the skillet. Add in the reserved cooking water and reduce until it thickens, about 3 minutes. Off the heat, whisk in the mustard and season with salt and pepper. Add in the potatoes, bacon and tarragon and toss to combine. Adjust the seasoning if necessary.
bacon recipe courtesy of: Chef Jeff Mauro (winner of Season 7 of Food Network Star), for Good Morning America
2 pounds medium red potatoes, scrubbed and quartered
1 tablespoon table salt
8 ounces thick-cut bacon, cut crosswise into 1/2-inch strips
1 small yellow onion, diced
1/2 cup apple cider vinegar
1 tablespoon whole-grain mustard, German-style preferred
salt and freshly ground black pepper
1 1/2 tablespoons fresh tarragon, finely chopped
Place the potatoes in a large pot and fill with cold water to 1-inch above the potatoes. Season the water with the table salt. Bring to a simmer and cook until a knife gently plunges through the potatoes, about 15 minutes. Reserve 1/3 cup of the cooking water, drain the potatoes and put back into the pot (off the heat) to keep warm.
Meanwhile, fry the bacon in a skillet over medium heat until crispy, stirring occasionally. Reserve the bacon and drain all but 1/4 cup bacon fat. Add the onions and saute until slightly golden. Add the vinegar and, with a wooden spoon, scrape up any bits from the bottom of the skillet. Add in the reserved cooking water and reduce until it thickens, about 3 minutes. Off the heat, whisk in the mustard and season with salt and pepper. Add in the potatoes, bacon and tarragon and toss to combine. Adjust the seasoning if necessary.
bacon recipe courtesy of: Chef Jeff Mauro (winner of Season 7 of Food Network Star), for Good Morning America
Friday, February 17, 2012
2475. SWEET CHIPOTLE CHILI CON CARNE with BACON
serves six
3 dried red chiles
1 cup pitted prunes
boiling water
4 slices thick-cut bacon, chopped
1 onion, chopped
3 cloves garlic, minced
1 teaspoon paprika
2 pounds ground beef
2 chipotle peppers in adobo sauce, chopped
3 tablespoons tomato paste
1 (28 ounce) can crushed roasted tomatoes
Place red chiles and prunes in a bowl and cover with boiling water. Soak for 15 minutes, then reserve 1/3 cup of liquid and drain. Reserve.
Cook bacon in a skillet over medium heat for about 7 minutes, then remove from pan and add onion, garlic, and paprika to skillet. Cook for another 8 minutes. Then add ground beef to skillet with onions and cook for another 5 minutes, until browned.
In a blender or food processor, process the soaked chiles and prunes. Add chipotle peppers, tomato paste and the 1/3 cup liquid from soaking the chiles, and pulse to combine. Add the mixture to the beef and onions.
Add remaining ingredients, along with the reserved bacon, and bring to a boil. Simmer over low heat for at least 20 minutes, then serve.
bacon recipe courtesy of: "ChefLuigi" of North Carolina, for Man Tested Recipes, Reader's Digest Association Limited, 413 Pine Street, Suite 500, Seattle, Washington 98101, May 11, 2011
3 dried red chiles
1 cup pitted prunes
boiling water
4 slices thick-cut bacon, chopped
1 onion, chopped
3 cloves garlic, minced
1 teaspoon paprika
2 pounds ground beef
2 chipotle peppers in adobo sauce, chopped
3 tablespoons tomato paste
1 (28 ounce) can crushed roasted tomatoes
Place red chiles and prunes in a bowl and cover with boiling water. Soak for 15 minutes, then reserve 1/3 cup of liquid and drain. Reserve.
Cook bacon in a skillet over medium heat for about 7 minutes, then remove from pan and add onion, garlic, and paprika to skillet. Cook for another 8 minutes. Then add ground beef to skillet with onions and cook for another 5 minutes, until browned.
In a blender or food processor, process the soaked chiles and prunes. Add chipotle peppers, tomato paste and the 1/3 cup liquid from soaking the chiles, and pulse to combine. Add the mixture to the beef and onions.
Add remaining ingredients, along with the reserved bacon, and bring to a boil. Simmer over low heat for at least 20 minutes, then serve.
bacon recipe courtesy of: "ChefLuigi" of North Carolina, for Man Tested Recipes, Reader's Digest Association Limited, 413 Pine Street, Suite 500, Seattle, Washington 98101, May 11, 2011
Thursday, February 16, 2012
2474. WARM STRAWBERRY BACON ORZO and SPINACH SALAD
serves two
1/2 cup uncooked whole wheat orzo
2 slices bacon, chopped
1/4 cup whole pecans
1/2 red onion, sliced
2 garlic cloves, minced
4 cups raw spinach
4 large strawberries, sliced
1 ounce goat cheese, crumbled
fresh basil for garnish
salt and pepper
Heat a large skillet over medium heat and add bacon. Fry until golden brown and crispy, then remove with a slotted spoon and drain on a paper towel. Add pecans and toast for about 6-8 minutes, stirring occasionally so they do not burn. Remove and drain on a paper towel. In the meantime, boil water for orzo and cook according to directions.
Add sliced red onion to the skillet with a sprinkle of salt and stir to coat with bacon grease. Saute until onions are soft and caramelized, about 10 minutes. Add in garlic and spinach and cook until spinach wilts. Add in strawberries and orzo and mix to coat. Season with salt and pepper, then add in pecans and bacon. Remove from heat and stir in crumbled goat cheese. Top with fresh basil to garnish if you’d like. Serve immediately.
bacon recipe courtesy of: Jessica, How Sweet It Is, Pittsburgh, Pennsylvania, March 31, 2011
1/2 cup uncooked whole wheat orzo
2 slices bacon, chopped
1/4 cup whole pecans
1/2 red onion, sliced
2 garlic cloves, minced
4 cups raw spinach
4 large strawberries, sliced
1 ounce goat cheese, crumbled
fresh basil for garnish
salt and pepper
Heat a large skillet over medium heat and add bacon. Fry until golden brown and crispy, then remove with a slotted spoon and drain on a paper towel. Add pecans and toast for about 6-8 minutes, stirring occasionally so they do not burn. Remove and drain on a paper towel. In the meantime, boil water for orzo and cook according to directions.
Add sliced red onion to the skillet with a sprinkle of salt and stir to coat with bacon grease. Saute until onions are soft and caramelized, about 10 minutes. Add in garlic and spinach and cook until spinach wilts. Add in strawberries and orzo and mix to coat. Season with salt and pepper, then add in pecans and bacon. Remove from heat and stir in crumbled goat cheese. Top with fresh basil to garnish if you’d like. Serve immediately.
bacon recipe courtesy of: Jessica, How Sweet It Is, Pittsburgh, Pennsylvania, March 31, 2011
Wednesday, February 15, 2012
2473. BACON, ONION, HOT PEPPER CHEESE and FRESH TARRAGON OMELET
yields two servings
4 eggs
1/2 cup bacon, diced
1/2 cup onion, diced
1 tablespoon butter
12 fresh tarragon leaves, finely chopped
2 ounces hot pepper cheese, sliced or crumbled
sea salt and black pepper to taste, fresh ground
dash of garlic powder
Cook bacon in a non-stick skillet. Add half the onions when the bacon is about 3/4 done. Continue cooking until onions are translucent. Drain by putting bacon and onions on paper towels in a plate. In a bowl, beat eggs, sea salt, black pepper, garlic powder and tarragon together. Wipe the non-stick skillet clean of the bacon drippings. Add the tablespoon of butter to the skillet and melt. Return the cooked bacon and onions to the skillet set at medium-low heat. Add the rest of the chopped onion to the skillet and cook for a minute or two. Add the egg mixture to the skillet. Cook the eggs until they are almost set. Add the hot pepper cheese to half the omelet and fold over. Cook another 3 to 4 minutes or until cheese is melted and omelet is golden brown. Serve with toasted homemade bread and lots of apple butter.
bacon recipe courtesy of: Yankee Magazine, Yankee Publishing Inc., PO Box 520, Dublin, New Hampshire 03444
4 eggs
1/2 cup bacon, diced
1/2 cup onion, diced
1 tablespoon butter
12 fresh tarragon leaves, finely chopped
2 ounces hot pepper cheese, sliced or crumbled
sea salt and black pepper to taste, fresh ground
dash of garlic powder
Cook bacon in a non-stick skillet. Add half the onions when the bacon is about 3/4 done. Continue cooking until onions are translucent. Drain by putting bacon and onions on paper towels in a plate. In a bowl, beat eggs, sea salt, black pepper, garlic powder and tarragon together. Wipe the non-stick skillet clean of the bacon drippings. Add the tablespoon of butter to the skillet and melt. Return the cooked bacon and onions to the skillet set at medium-low heat. Add the rest of the chopped onion to the skillet and cook for a minute or two. Add the egg mixture to the skillet. Cook the eggs until they are almost set. Add the hot pepper cheese to half the omelet and fold over. Cook another 3 to 4 minutes or until cheese is melted and omelet is golden brown. Serve with toasted homemade bread and lots of apple butter.
bacon recipe courtesy of: Yankee Magazine, Yankee Publishing Inc., PO Box 520, Dublin, New Hampshire 03444
Tuesday, February 14, 2012
2472. OX CHEEKS with SNAILS, BACON and MUSHROOMS
serves six
For the ox cheeks
3 pairs of ox cheeks
1 medium onion
1 carrot
1 stick celery
1 head garlic
5 sprigs of thyme
1 pint red wine
1/4 pint port
5 pints beef or veal stock
flour
For the bacon and mushrooms
2 shallots
5oz (150g) button mushrooms
5oz (150g) baby onions
5oz (150g) snails
3 rashers of streaky bacon
handful of parsley, chopped
1oz (25g) butter
For the mashed potato
12.5oz (375g) peeled potatoes
12.5fl oz (375ml) water
1 teaspoon salt
2oz (50g) cream
2oz (50g) butter
Trim all skin and sinew off the ox cheeks
Roughly chop one onion, one carrot, half a head of garlic and one stick of celery. Place this in a heavy roasting pan along with the cheeks, thyme, red wine and port, making sure the beef is covered. Leave this to marinate in the fridge for a minimum of 24 hours, but the longer you can marinate, the better it will taste.
Remove the ox cheeks from the wine and pat dry with a paper towel. Season with salt and pepper. Lightly coat in flour and seal in a hot frying pan with a little oil until dark and golden in colour.
bacon recipe courtesy of: The Botanist, No.7 Sloane Square, London, SW1W 8EE England
For the ox cheeks
3 pairs of ox cheeks
1 medium onion
1 carrot
1 stick celery
1 head garlic
5 sprigs of thyme
1 pint red wine
1/4 pint port
5 pints beef or veal stock
flour
For the bacon and mushrooms
2 shallots
5oz (150g) button mushrooms
5oz (150g) baby onions
5oz (150g) snails
3 rashers of streaky bacon
handful of parsley, chopped
1oz (25g) butter
For the mashed potato
12.5oz (375g) peeled potatoes
12.5fl oz (375ml) water
1 teaspoon salt
2oz (50g) cream
2oz (50g) butter
Trim all skin and sinew off the ox cheeks
Roughly chop one onion, one carrot, half a head of garlic and one stick of celery. Place this in a heavy roasting pan along with the cheeks, thyme, red wine and port, making sure the beef is covered. Leave this to marinate in the fridge for a minimum of 24 hours, but the longer you can marinate, the better it will taste.
Remove the ox cheeks from the wine and pat dry with a paper towel. Season with salt and pepper. Lightly coat in flour and seal in a hot frying pan with a little oil until dark and golden in colour.
bacon recipe courtesy of: The Botanist, No.7 Sloane Square, London, SW1W 8EE England
Monday, February 13, 2012
2471. APPLE and CELERY ROOT SOUP with BACON and CHIVE OIL
serves 6-8 as a soup course
1/2 stick butter
4 cups celery root, peeled and diced (about 1 1/4 lb celery root)
3 cups (2 medium) empire apples, peeled, cored and cubed
1 large onion, diced
4 cups low sodium chicken broth
1/3 cup chives, chopped
1/3 cup safflower oil
Kosher salt to taste
Pepper to taste
3 slices thick cut bacon, cooked and finely crumbled
Melt butter in a heavy bottom pot over medium heat. Add onions, celery root and apples. Stir to combine. Cook until onions are soft and begin to become translucent. Do not brown. Add chicken broth and a pinch of kosher salt. Simmer covered for 45 minutes, or until celery root is soft, stirring every 10 minutes. Remove the pot from heat and allow to cool for 5-10 minutes.
In small batches, puree soup in blender being careful to vent the top and allow steam to escape. Pulse the hot soup several times, increase to blend and then to liquify. Return soup to pot and add salt and pepper to taste.
Puree chives and oil in blender until smooth.
To serve: Pour soup into bowl. Drizzle or dot chive oil on top of soup (I use a cheap condiment container from the Dollar Store to place the chive oil on the soup). Add a small mound of bacon crumbles to the top and serve.
bacon recipe courtesy of: Ramona Padovano, for D.C. Foodies, November 12, 2007
1/2 stick butter
4 cups celery root, peeled and diced (about 1 1/4 lb celery root)
3 cups (2 medium) empire apples, peeled, cored and cubed
1 large onion, diced
4 cups low sodium chicken broth
1/3 cup chives, chopped
1/3 cup safflower oil
Kosher salt to taste
Pepper to taste
3 slices thick cut bacon, cooked and finely crumbled
Melt butter in a heavy bottom pot over medium heat. Add onions, celery root and apples. Stir to combine. Cook until onions are soft and begin to become translucent. Do not brown. Add chicken broth and a pinch of kosher salt. Simmer covered for 45 minutes, or until celery root is soft, stirring every 10 minutes. Remove the pot from heat and allow to cool for 5-10 minutes.
In small batches, puree soup in blender being careful to vent the top and allow steam to escape. Pulse the hot soup several times, increase to blend and then to liquify. Return soup to pot and add salt and pepper to taste.
Puree chives and oil in blender until smooth.
To serve: Pour soup into bowl. Drizzle or dot chive oil on top of soup (I use a cheap condiment container from the Dollar Store to place the chive oil on the soup). Add a small mound of bacon crumbles to the top and serve.
bacon recipe courtesy of: Ramona Padovano, for D.C. Foodies, November 12, 2007
Sunday, February 12, 2012
2470. BRUSSEL SPROUTS with BACON, ASIAN FISH SAUCE and TOGARASHI
1 lb Brussel sprouts, trimmed and cut in half
2 slices bacon, julienned
1 teaspoon ginger, finely chopped
3 cloves garlic, finely chopped
1 1/2 teaspoon togarashi
1/8 cup sugar
1/4 cup fish sauce
1/4 cup water
Heat a large skillet over medium heat and add julienned bacon. Cook until bacon pieces are crisp and remove them onto a paper towel.
Add the ginger and garlic to the skillet, stirring and scraping the bottom of the pan to remove any cooked on bacon bits. Cook until garlic and ginger are browned but not burnt.
Add Brussel sprouts to the skillet, sprinkle with togarashi, tossing well to coat the sprouts evenly. Cook until they begin to brown, about 8 minutes, stirring occasionally.
Mix fish sauce, sugar and water together and pour over Brussel sprouts. Return bacon bits to the skillet. Cook until sauce reduces by half, about another 6 minutes.
bacon recipe courtesy of: Jill & Margo, Saucy Cooks, December 28, 2011
2 slices bacon, julienned
1 teaspoon ginger, finely chopped
3 cloves garlic, finely chopped
1 1/2 teaspoon togarashi
1/8 cup sugar
1/4 cup fish sauce
1/4 cup water
Heat a large skillet over medium heat and add julienned bacon. Cook until bacon pieces are crisp and remove them onto a paper towel.
Add the ginger and garlic to the skillet, stirring and scraping the bottom of the pan to remove any cooked on bacon bits. Cook until garlic and ginger are browned but not burnt.
Add Brussel sprouts to the skillet, sprinkle with togarashi, tossing well to coat the sprouts evenly. Cook until they begin to brown, about 8 minutes, stirring occasionally.
Mix fish sauce, sugar and water together and pour over Brussel sprouts. Return bacon bits to the skillet. Cook until sauce reduces by half, about another 6 minutes.
bacon recipe courtesy of: Jill & Margo, Saucy Cooks, December 28, 2011
Saturday, February 11, 2012
2469. BACON RELLENO con POLLO
chicken breast
2 slices of bacon
1 packet Sazon Goya con culantro y achiote
2 tablespoons water
2 tablespoons olive oil
assorted veggies
Place your chicken breast in a sandwich ziplock bag. Add the water. Add the Sazon packet to the water and the chicken. Swirl around till you get a rich red. Add the olive oil to a pan, where you carefully place the chicken. Cook about 5 minutes. Place bacon in the pan. Cook till it isn't floppy anymore. Strategically wrap the bacon around the chicken. Add cooked veggies.
bacon recipe courtesy of: mad tasty, February 18, 2010
2 slices of bacon
1 packet Sazon Goya con culantro y achiote
2 tablespoons water
2 tablespoons olive oil
assorted veggies
Place your chicken breast in a sandwich ziplock bag. Add the water. Add the Sazon packet to the water and the chicken. Swirl around till you get a rich red. Add the olive oil to a pan, where you carefully place the chicken. Cook about 5 minutes. Place bacon in the pan. Cook till it isn't floppy anymore. Strategically wrap the bacon around the chicken. Add cooked veggies.
bacon recipe courtesy of: mad tasty, February 18, 2010
Friday, February 10, 2012
2468. CLAM, CHARD and BACON PIZZA
makes 4 to 6 servings
All-purpose flour (for dusting)
1 1-pound store-bought pizza dough
1 10-ounce can whole baby clams
2 slices thick-cut bacon (2 ounces), cut into 1"-wide pieces
3 garlic cloves, thinly sliced
2 tablespoons minced shallot
1 1-pound bunch Swiss chard, center stalks removed, leaves torn
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter, cut into 1/2" cubes
1 tablespoon white wine vinegar
1/2 teaspoon yellow cornmeal
1 tablespoon good-quality extra-virgin olive oil
1/2 cup finely grated Parmesan
Preheat oven to 500°F. Fill a large bowl with boiling water. Place a baking sheet over; dust with flour. Place dough on baking sheet; cover loosely with plastic wrap and let sit for 10 minutes to soften. Flip dough; cover and let sit 10 minutes longer.
Meanwhile, drain clams, reserving liquid. Cook bacon in a 12" cast-iron skillet over medium heat, stirring occasionally, until lightly browned, 4–5 minutes. Transfer bacon to a paper towel–lined plate. Add garlic and shallot to drippings in skillet and cook, stirring occasionally, until softened, about 2 minutes. Stir in chard and 1/2 cup reserved clam liquid and cook, stirring, until chard is just wilted, about 2 minutes. Season to taste with salt and pepper. Stir in butter, vinegar, and as many clams as you'd like. Transfer mixture to a medium bowl.
Wipe out skillet and heat over medium-high heat until very hot. Roll out dough on a lightly floured surface to a 12" round. Sprinkle skillet with cornmeal and transfer dough to skillet. Brush top of dough with oil. Cook, shaking pan occasionally and turning pan to avoid hot spots, until bottom of dough is golden and crispy, 6–8 minutes.
Spread chard mixture over dough. Bake until crust is golden and cooked through, 6–8 minutes. Scatter bacon and cheese over; cook just until cheese is melted, 2–3 minutes longer.
bacon recipe courtesy of: The Bon Appétit Test Kitchen, Bon Appétit, February 2012
All-purpose flour (for dusting)
1 1-pound store-bought pizza dough
1 10-ounce can whole baby clams
2 slices thick-cut bacon (2 ounces), cut into 1"-wide pieces
3 garlic cloves, thinly sliced
2 tablespoons minced shallot
1 1-pound bunch Swiss chard, center stalks removed, leaves torn
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter, cut into 1/2" cubes
1 tablespoon white wine vinegar
1/2 teaspoon yellow cornmeal
1 tablespoon good-quality extra-virgin olive oil
1/2 cup finely grated Parmesan
Preheat oven to 500°F. Fill a large bowl with boiling water. Place a baking sheet over; dust with flour. Place dough on baking sheet; cover loosely with plastic wrap and let sit for 10 minutes to soften. Flip dough; cover and let sit 10 minutes longer.
Meanwhile, drain clams, reserving liquid. Cook bacon in a 12" cast-iron skillet over medium heat, stirring occasionally, until lightly browned, 4–5 minutes. Transfer bacon to a paper towel–lined plate. Add garlic and shallot to drippings in skillet and cook, stirring occasionally, until softened, about 2 minutes. Stir in chard and 1/2 cup reserved clam liquid and cook, stirring, until chard is just wilted, about 2 minutes. Season to taste with salt and pepper. Stir in butter, vinegar, and as many clams as you'd like. Transfer mixture to a medium bowl.
Wipe out skillet and heat over medium-high heat until very hot. Roll out dough on a lightly floured surface to a 12" round. Sprinkle skillet with cornmeal and transfer dough to skillet. Brush top of dough with oil. Cook, shaking pan occasionally and turning pan to avoid hot spots, until bottom of dough is golden and crispy, 6–8 minutes.
Spread chard mixture over dough. Bake until crust is golden and cooked through, 6–8 minutes. Scatter bacon and cheese over; cook just until cheese is melted, 2–3 minutes longer.
bacon recipe courtesy of: The Bon Appétit Test Kitchen, Bon Appétit, February 2012
Thursday, February 09, 2012
2467. ROASTED SWORDFISH with HERBS, SMOKED BACON and RED WINE BUTTER
serves 4-6
3 pounds evenly cut swordfish
1/2 pound smoked slab bacon, cut into matchstick-size pieces
1/4 cup extra virgin olive oil
1 1/2 cups chopped, mixed fresh herbs (thyme, basil, chervil, tarragon)
peanut oil
sea salt and cracked black pepper
5 garlic cloves, finely minced
Sauce
4 shallots, peeled and chopped tablespoon extra virgin olive oil
3/4 cup red wine vinegar
1 teaspoon cracked black pepper
bay leaf
1 cup red wine
1/2 cup heavy cream
1 pound butter, cut into small pieces and kept cold
Have the fishmonger cut an even-sized section of boneless, skinless swordfish. Naturally, it must be spanking fresh. Divide it in half.
Cook the smoked bacon in its own fat until medium-rare. Remove the bacon from the fat. (The fat may be reserved for another use.)
With a larding needle or knife, insert the bacon pieces into the swordfish, spacing evenly over the two sections of fish. (This is the same procedure often used with game meats, such as venison.) Now, rub olive oil over the swordfish and rub about 1/3 of the herbs on the fish.
Bring a large, heavy skillet to a moderately hot temperature, add the peanut oil to the pan, and sear the fish well on all sides. Remove the fish from the heat and allow it to rest.
Heat the oven to 400 degrees. Season the fish with a little sea salt and freshly cracked black pepper. Then top the entire length of the fish with the remaining herbs and the minced fresh garlic. Put the fish in a small roasting pan and place it in the oven. Roast for 20 to 25 minutes.
While the fish is roasting, make the sauce: In a medium-sized saucepan, gently stew the chopped shallots in the olive oil. Add the red wine vinegar, black pepper, and bay leaf and reduce to 3 tablespoons. Add the red wine and reduce to 1/4 cup. Add the heavy cream and reduce the entire mixture till it thickens.
Beat in the butter, bit by bit, until it is all incorporated, and then strain the sauce through a fine-mesh strainer and keep warm.
Remove swordfish from the oven and allow to rest in a warm place for 5 to 10 minutes.
Slice the swordfish into portions. If the fish is too rare in the center for your taste, just lay it out in the pan and warm it in the oven for a few more minutes.
Ladle a few ounces of the warm butter sauce onto each plate and top with the fish. Serve.
bacon recipe courtesy of: Feast of Sunlight by Norman Van Aken. Harvard Common Press, 1997
3 pounds evenly cut swordfish
1/2 pound smoked slab bacon, cut into matchstick-size pieces
1/4 cup extra virgin olive oil
1 1/2 cups chopped, mixed fresh herbs (thyme, basil, chervil, tarragon)
peanut oil
sea salt and cracked black pepper
5 garlic cloves, finely minced
Sauce
4 shallots, peeled and chopped tablespoon extra virgin olive oil
3/4 cup red wine vinegar
1 teaspoon cracked black pepper
bay leaf
1 cup red wine
1/2 cup heavy cream
1 pound butter, cut into small pieces and kept cold
Have the fishmonger cut an even-sized section of boneless, skinless swordfish. Naturally, it must be spanking fresh. Divide it in half.
Cook the smoked bacon in its own fat until medium-rare. Remove the bacon from the fat. (The fat may be reserved for another use.)
With a larding needle or knife, insert the bacon pieces into the swordfish, spacing evenly over the two sections of fish. (This is the same procedure often used with game meats, such as venison.) Now, rub olive oil over the swordfish and rub about 1/3 of the herbs on the fish.
Bring a large, heavy skillet to a moderately hot temperature, add the peanut oil to the pan, and sear the fish well on all sides. Remove the fish from the heat and allow it to rest.
Heat the oven to 400 degrees. Season the fish with a little sea salt and freshly cracked black pepper. Then top the entire length of the fish with the remaining herbs and the minced fresh garlic. Put the fish in a small roasting pan and place it in the oven. Roast for 20 to 25 minutes.
While the fish is roasting, make the sauce: In a medium-sized saucepan, gently stew the chopped shallots in the olive oil. Add the red wine vinegar, black pepper, and bay leaf and reduce to 3 tablespoons. Add the red wine and reduce to 1/4 cup. Add the heavy cream and reduce the entire mixture till it thickens.
Beat in the butter, bit by bit, until it is all incorporated, and then strain the sauce through a fine-mesh strainer and keep warm.
Remove swordfish from the oven and allow to rest in a warm place for 5 to 10 minutes.
Slice the swordfish into portions. If the fish is too rare in the center for your taste, just lay it out in the pan and warm it in the oven for a few more minutes.
Ladle a few ounces of the warm butter sauce onto each plate and top with the fish. Serve.
bacon recipe courtesy of: Feast of Sunlight by Norman Van Aken. Harvard Common Press, 1997
Wednesday, February 08, 2012
2466. BACON SOUR
1¼ parts bourbon
1 part St-Germain liqueur infused with applewood-smoked bacon (recipe below)
1 part freshly squeezed and strained lemon juice
1/2 part diluted maple syrup (1:1 ratio syrup to water)
1 dash bitters
1/4 part pasteurized egg white
Bacon Infused St-Germain
9 thick slices of spplewood-smoked bacon
2 750 ml bottle of St-Germain® liqueur
Cook bacon in the oven until it is crispy on the outsides but still chewy in the center. Place bacon on paper towel to remove some of the rendering. Place cooked bacon in a glass jar with two 750 ml bottles of St-Germain and allow it to infuse for 24 hours at room temperature. Remove bacon. Place liqueur in the freezer so renderings congeal and you can remove them. Strain through a fine mesh strainer and cheese cloth to remove as much rendering as possible. Repeat freezer step if needed and strain again. Refrigerate until ready for use. Combine bourbon, bacon-infused St-Germain, lemon juice, diluted maple syrup, bitters and egg white into a mixing glass and shake vigorously with ice. Strain over fresh ice into a double-old fashioned glass. Garnish with an orange slice and a piece of the St-Germain.
bacon recipe courtesy of: Patricia Richards, Las Vegas, Nevada, for Couturelite, New York, New York, June 2011
1 part St-Germain liqueur infused with applewood-smoked bacon (recipe below)
1 part freshly squeezed and strained lemon juice
1/2 part diluted maple syrup (1:1 ratio syrup to water)
1 dash bitters
1/4 part pasteurized egg white
Bacon Infused St-Germain
9 thick slices of spplewood-smoked bacon
2 750 ml bottle of St-Germain® liqueur
Cook bacon in the oven until it is crispy on the outsides but still chewy in the center. Place bacon on paper towel to remove some of the rendering. Place cooked bacon in a glass jar with two 750 ml bottles of St-Germain and allow it to infuse for 24 hours at room temperature. Remove bacon. Place liqueur in the freezer so renderings congeal and you can remove them. Strain through a fine mesh strainer and cheese cloth to remove as much rendering as possible. Repeat freezer step if needed and strain again. Refrigerate until ready for use. Combine bourbon, bacon-infused St-Germain, lemon juice, diluted maple syrup, bitters and egg white into a mixing glass and shake vigorously with ice. Strain over fresh ice into a double-old fashioned glass. Garnish with an orange slice and a piece of the St-Germain.
bacon recipe courtesy of: Patricia Richards, Las Vegas, Nevada, for Couturelite, New York, New York, June 2011
Tuesday, February 07, 2012
2465. BROCCOLI, BACON and CASHEW SALAD
1 broccoli, cut into florets and stalk diced
3 rashers of bacon, fat removed, diced
½ cup toasted cashews
1 tablespoon oil
Boil broccoli in water on high heat for 5‐7 minutes or until tender and cooked through. Remove water and place broccoli in a large serving bowl. Cook bacon in a frying pan for 4‐5 minutes or until crispy. Remove bacon from pan and place into serving bowl along with broccoli and cashews. Combine well. Serve.
bacon recipe courtesy of: Jason Ferruggia, Paleo Recipes, Renegade Strength & Conditioning
3 rashers of bacon, fat removed, diced
½ cup toasted cashews
1 tablespoon oil
Boil broccoli in water on high heat for 5‐7 minutes or until tender and cooked through. Remove water and place broccoli in a large serving bowl. Cook bacon in a frying pan for 4‐5 minutes or until crispy. Remove bacon from pan and place into serving bowl along with broccoli and cashews. Combine well. Serve.
bacon recipe courtesy of: Jason Ferruggia, Paleo Recipes, Renegade Strength & Conditioning
Monday, February 06, 2012
2464. CHICKEN MUSHROOM and BACON PIE
yields two servings
3 rashers streaky bacon, cut or scissored into 1-inch strips
1 teaspoon garlic infused oil
2 cups chestnut mushrooms, sliced into 1/4-inch pieces
8 ounces chicken thigh fillets cut into 1-inch pieces
2 1/2 tablespoons all-purpose flour
1/2 teaspoon dried thyme
1 tablespoon butter
1 1/4 cups hot chicken stock
1 tablespoon Marsala
1 (13-ounce) 9 by 16-inch sheet all-butter ready-rolled puff pastry
Preheat the oven to 425 degrees F. Fry the bacon strips in the oil until beginning to crisp, then add the sliced mushrooms and soften them in the pan with the bacon.
Turn the chicken strips in the flour and thyme (you could toss them about in a freezer bag), and then melt the butter in the pan before adding the floury chicken and all the flour left in the bag. Stir around with the bacon and mushrooms until the chicken begins to color.
Pour in the hot stock and Marsala, stirring to form a sauce and let this bubble away for about 5 minutes.
Make a pastry rim for each of your pots for the pies, by this I mean an approximately 1/2-inch strip curled around the top of the pots. Dampen the edges to make them stick.
Cut a circle bigger than the top of each pie-pot for the lid, and then divide the chicken filling between the two.
Dampen the edges again and then pop on the top of each pie sealing the edges with your fingers or the underneath of the prongs of a fork.
Cook the pies for about 20 minutes turning them around half way through cooking. Once cooked, they should puff up magnificently.
bacon recipe courtesy of: Nigella Lawson, "Instant Calmer," Nigella Express, Food Network | Nigella Express: 130 Recipes for Good Food, Fast, 2007
3 rashers streaky bacon, cut or scissored into 1-inch strips
1 teaspoon garlic infused oil
2 cups chestnut mushrooms, sliced into 1/4-inch pieces
8 ounces chicken thigh fillets cut into 1-inch pieces
2 1/2 tablespoons all-purpose flour
1/2 teaspoon dried thyme
1 tablespoon butter
1 1/4 cups hot chicken stock
1 tablespoon Marsala
1 (13-ounce) 9 by 16-inch sheet all-butter ready-rolled puff pastry
Preheat the oven to 425 degrees F. Fry the bacon strips in the oil until beginning to crisp, then add the sliced mushrooms and soften them in the pan with the bacon.
Turn the chicken strips in the flour and thyme (you could toss them about in a freezer bag), and then melt the butter in the pan before adding the floury chicken and all the flour left in the bag. Stir around with the bacon and mushrooms until the chicken begins to color.
Pour in the hot stock and Marsala, stirring to form a sauce and let this bubble away for about 5 minutes.
Make a pastry rim for each of your pots for the pies, by this I mean an approximately 1/2-inch strip curled around the top of the pots. Dampen the edges to make them stick.
Cut a circle bigger than the top of each pie-pot for the lid, and then divide the chicken filling between the two.
Dampen the edges again and then pop on the top of each pie sealing the edges with your fingers or the underneath of the prongs of a fork.
Cook the pies for about 20 minutes turning them around half way through cooking. Once cooked, they should puff up magnificently.
bacon recipe courtesy of: Nigella Lawson, "Instant Calmer," Nigella Express, Food Network | Nigella Express: 130 Recipes for Good Food, Fast, 2007
Sunday, February 05, 2012
2463. STAMPPOT with BEETS and BACON
serves 5-6 as a one-dish meal
4 beets
8 medium potatoes
1 onion, chopped
¼ cup vinegar (optional)
1 tablespoon corn starch
8 slices bacon, chopped
Boil potatoes in a large pot, with their skins on. When they are soft, after approximately 30 minutes, turn off the heat, drain and set aside.
At the same time, boil the beets (skins on) in another pot until they’re soft, approximately 1.5 hours. Reserve about a cup of the beet water.
When cooled, peel the beets and the potatoes. Cube the potatoes and place them back in the large pot. Slice the beets. Heat the reserved beet water, and add the slices to it. Mix the cornstarch into a bit of water or vinegar, and add it to the beet mix.
Meanwhile, sauté onions until golden brown. In a separate saucepan, fry the bacon on medium-low until crispy, and reserve the bacon grease. Pour the beet slurry over cubed potatoes, and mash. Add the sautéed onions, stirring over a bit of heat until heated through.
Serve in individual bowls, sprinkle with reserved bacon and drizzle with bacon grease.
bacon recipe courtesy of: The Shortlists, September 13, 2010
4 beets
8 medium potatoes
1 onion, chopped
¼ cup vinegar (optional)
1 tablespoon corn starch
8 slices bacon, chopped
Boil potatoes in a large pot, with their skins on. When they are soft, after approximately 30 minutes, turn off the heat, drain and set aside.
At the same time, boil the beets (skins on) in another pot until they’re soft, approximately 1.5 hours. Reserve about a cup of the beet water.
When cooled, peel the beets and the potatoes. Cube the potatoes and place them back in the large pot. Slice the beets. Heat the reserved beet water, and add the slices to it. Mix the cornstarch into a bit of water or vinegar, and add it to the beet mix.
Meanwhile, sauté onions until golden brown. In a separate saucepan, fry the bacon on medium-low until crispy, and reserve the bacon grease. Pour the beet slurry over cubed potatoes, and mash. Add the sautéed onions, stirring over a bit of heat until heated through.
Serve in individual bowls, sprinkle with reserved bacon and drizzle with bacon grease.
bacon recipe courtesy of: The Shortlists, September 13, 2010
Saturday, February 04, 2012
2462. WILD MUSHROOM SAUTE with BACON, HERBS and COUSCOUS
makes four servings
1 cup brown rice couscous, cooked according package directions
4 strips bacon, cooked and chopped into small pieces
10 ounces wild mushrooms, cleaned and trimmed into bite-size pieces
4 cloves minced garlic
1 tablespoon butter
1 tablespoon olive oil
a bunch of fresh herbs (rosemary and thyme)
OPTIONAL GARNISH
shaved Parmesan or Romano Cheese
crumbles of feta
a dash of smoked paprika
In a medium sauté pan heat butter and olive oil over medium high heat, lightly brown garlic in pan. Add mushrooms and cook for 3-4 minutes until soft. Mix in some herbs and chopped bacon. Plate with couscous, fresh herbs and cheese if desired.
bacon recipe courtesy of: Marla, Family Fresh Cooking, August 17, 2011
1 cup brown rice couscous, cooked according package directions
4 strips bacon, cooked and chopped into small pieces
10 ounces wild mushrooms, cleaned and trimmed into bite-size pieces
4 cloves minced garlic
1 tablespoon butter
1 tablespoon olive oil
a bunch of fresh herbs (rosemary and thyme)
OPTIONAL GARNISH
shaved Parmesan or Romano Cheese
crumbles of feta
a dash of smoked paprika
In a medium sauté pan heat butter and olive oil over medium high heat, lightly brown garlic in pan. Add mushrooms and cook for 3-4 minutes until soft. Mix in some herbs and chopped bacon. Plate with couscous, fresh herbs and cheese if desired.
bacon recipe courtesy of: Marla, Family Fresh Cooking, August 17, 2011
Friday, February 03, 2012
2461. BACON-INFUSED CAROLINA FISH MUDDLE
makes six servings
1 teaspoon vegetable oil
1 pound wild American shrimp, peeled, deveined, shells reserved
8 sprigs thyme
4 bay leaves
2 28-ounce cans whole peeled tomatoes with juices
1 pound slab bacon, cut into 1/2" cubes, or thick-cut bacon, sliced into 1/2" strips
4 celery stalks, finely chopped
3 carrots, finely chopped
2 onions, finely chopped
1 leek (white and pale-green parts only), finely chopped
3 garlic cloves, finely chopped
1/2 jalapeño (with seeds), finely chopped
1 pound new potatoes, peeled, cut into 1/2" cubes
Kosher salt, freshly ground pepper
Hot pepper sauce (such as Cholula or Tabasco; optional)
1 pound black or striped bass fillet, cut into 1"–2" pieces
1 pound black or red grouper fillet, cut into 1"–2" pieces
6 slices baguette, toasted
6 cups cooked stone-ground grits or rice
Chopped flat-leaf parsley
Heat oil in a medium saucepan over medium heat. Add shrimp shells and cook, stirring constantly, until pink. Add 3 cups water and bring to a simmer. Cook gently until liquid is reduced to 2 cups. Strain stock, discarding shells. DO AHEAD: Can be made 1 day ahead. Cover and chill stock and shrimp separately.
Tie thyme sprigs and bay leaves into a bundle with kitchen twine; set aside. Pulse tomatoes with juices in a food processor until chunky purée forms; set aside. Heat bacon in a large Dutch oven over medium-low heat; cook, stirring occasionally, until some of fat is rendered and bacon is just beginning to crisp, 10–15 minutes. Using a slotted spoon, transfer bacon to paper towels to drain; reserve 2 tablespoons bacon drippings for croutons.
Add celery, carrots, onions, and leek to pot. Increase heat to medium and cook until vegetables are tender, about 10 minutes. Add garlic, jalapeño, and herb bundle; cook for 2 minutes. Add reserved tomato purée; cook, stirring often, for 20 minutes. Add shrimp stock (or, if omitting the first step, add 2 cups fish stock or clam juice) and bring to a simmer. Add potatoes and cooked bacon and simmer until potatoes are tender, about 15 minutes. Season stew with salt, pepper, and hot pepper sauce, if desired.
Add fish and shrimp; bring to a gentle simmer. Cover; cook until fish and shrimp are just opaque in center, about 5 minutes.
Meanwhile, brush bacon fat onto toast to make croutons. Ladle muddle into bowls over grits or rice, sprinkle with parsley, and garnish each bowl with a crouton.
bacon recipe courtesy of: Frank Stitt, Highlands Bar and Grill, 2011 11th Avenue South, Birmingham, Alabama 35205 | Bon Appétit, February 2012
1 teaspoon vegetable oil
1 pound wild American shrimp, peeled, deveined, shells reserved
8 sprigs thyme
4 bay leaves
2 28-ounce cans whole peeled tomatoes with juices
1 pound slab bacon, cut into 1/2" cubes, or thick-cut bacon, sliced into 1/2" strips
4 celery stalks, finely chopped
3 carrots, finely chopped
2 onions, finely chopped
1 leek (white and pale-green parts only), finely chopped
3 garlic cloves, finely chopped
1/2 jalapeño (with seeds), finely chopped
1 pound new potatoes, peeled, cut into 1/2" cubes
Kosher salt, freshly ground pepper
Hot pepper sauce (such as Cholula or Tabasco; optional)
1 pound black or striped bass fillet, cut into 1"–2" pieces
1 pound black or red grouper fillet, cut into 1"–2" pieces
6 slices baguette, toasted
6 cups cooked stone-ground grits or rice
Chopped flat-leaf parsley
Heat oil in a medium saucepan over medium heat. Add shrimp shells and cook, stirring constantly, until pink. Add 3 cups water and bring to a simmer. Cook gently until liquid is reduced to 2 cups. Strain stock, discarding shells. DO AHEAD: Can be made 1 day ahead. Cover and chill stock and shrimp separately.
Tie thyme sprigs and bay leaves into a bundle with kitchen twine; set aside. Pulse tomatoes with juices in a food processor until chunky purée forms; set aside. Heat bacon in a large Dutch oven over medium-low heat; cook, stirring occasionally, until some of fat is rendered and bacon is just beginning to crisp, 10–15 minutes. Using a slotted spoon, transfer bacon to paper towels to drain; reserve 2 tablespoons bacon drippings for croutons.
Add celery, carrots, onions, and leek to pot. Increase heat to medium and cook until vegetables are tender, about 10 minutes. Add garlic, jalapeño, and herb bundle; cook for 2 minutes. Add reserved tomato purée; cook, stirring often, for 20 minutes. Add shrimp stock (or, if omitting the first step, add 2 cups fish stock or clam juice) and bring to a simmer. Add potatoes and cooked bacon and simmer until potatoes are tender, about 15 minutes. Season stew with salt, pepper, and hot pepper sauce, if desired.
Add fish and shrimp; bring to a gentle simmer. Cover; cook until fish and shrimp are just opaque in center, about 5 minutes.
Meanwhile, brush bacon fat onto toast to make croutons. Ladle muddle into bowls over grits or rice, sprinkle with parsley, and garnish each bowl with a crouton.
bacon recipe courtesy of: Frank Stitt, Highlands Bar and Grill, 2011 11th Avenue South, Birmingham, Alabama 35205 | Bon Appétit, February 2012
Thursday, February 02, 2012
2460. TACO SOUP with BACON and CACTUS
½ lb. ground (hamburger) beef
2 slices bacon
½ onion, chopped
¼ cup jalapeno, sliced
2 tablespoons garlic, minced
1 cup cactus, chopped, with serrano peppers
1 can whole tomatoes
1 can pinto beans with jalapenos
1 handful baby carrots, quartered
4 potatoes, chopped
1 can corn
¼ teaspoon cumin
¼ teaspoon red pepper flakes
¼ teaspoon cayenne pepper
½ teaspoon salt
½ teaspoon pepper
2 teaspoons chili powder
lime juice (to taste)
Tabasco sauce (to taste)
Cook hamburger with onion, garlic, jalapenos, and cactus. Drain. Cook bacon in sauce pan, add to hamburger mixture. Not, too crispy, it should still be fatty-white. In large stockpan, combine all ingredients and cook for 1 hour, or until potatoes and carrots are tender. Stir occasionally. Add Tabasco and lime juice to taste.
bacon recipe courtesy of: "buffy871" of Longview, Texas, for Frugal Village
2 slices bacon
½ onion, chopped
¼ cup jalapeno, sliced
2 tablespoons garlic, minced
1 cup cactus, chopped, with serrano peppers
1 can whole tomatoes
1 can pinto beans with jalapenos
1 handful baby carrots, quartered
4 potatoes, chopped
1 can corn
¼ teaspoon cumin
¼ teaspoon red pepper flakes
¼ teaspoon cayenne pepper
½ teaspoon salt
½ teaspoon pepper
2 teaspoons chili powder
lime juice (to taste)
Tabasco sauce (to taste)
Cook hamburger with onion, garlic, jalapenos, and cactus. Drain. Cook bacon in sauce pan, add to hamburger mixture. Not, too crispy, it should still be fatty-white. In large stockpan, combine all ingredients and cook for 1 hour, or until potatoes and carrots are tender. Stir occasionally. Add Tabasco and lime juice to taste.
bacon recipe courtesy of: "buffy871" of Longview, Texas, for Frugal Village
Wednesday, February 01, 2012
2459. BACON EGG and MUENSTER SANDWICH
serves four
10 slices thick bacon
4 slices muenster cheese
4–8 eggs (depending on length of bread)
8 slices rustic bread
3 tablespoons butter, softened
Cook bacon over medium low heat until golden brown. Put on paper towels to drain. Butter 2 slices of bread. Cook 1–2 eggs and place on bread. Add bacon slices and muenster.
bacon recipe courtesy of: Bryan Bowers, A Foodie Blog, January 15, 2012
10 slices thick bacon
4 slices muenster cheese
4–8 eggs (depending on length of bread)
8 slices rustic bread
3 tablespoons butter, softened
Cook bacon over medium low heat until golden brown. Put on paper towels to drain. Butter 2 slices of bread. Cook 1–2 eggs and place on bread. Add bacon slices and muenster.
bacon recipe courtesy of: Bryan Bowers, A Foodie Blog, January 15, 2012
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