2568. KALE CAESAR SALAD with CRISPY BACON, GARLIC PANKO CRUMBS and WHITE ANCHOVIES

yields four servings


6 strips bacon
1 tablespoon butter
1 1/4 teaspoons chopped garlic, divided
generous 1/4 teaspoon chopped fresh oregano
pinch chile flakes
1/4 cup panko bread crumbs
1 teaspoon chopped anchovies
1 egg yolk
2 tablespoons Worchestershire sauce
4 teaspoons Frank’s brand hot sauce or other hot sauce
4 teaspoons lemon juice
2 teaspoons Dijon mustard
1/2 cup olive oil
1/3 cup grated Parmesan cheese, plus more for plating
pepper to taste
1 bunch kale, washed and ribs removed
8 white anchovies for garnish

Preheat the oven to 350ºF. Place a metal cooling rack on a sheet tray. Lay the bacon over the cooling rack and roast in the oven until crispy, about 20 minutes. Remove and transfer to paper towels to drain. When the bacon is cool enough to handle, break it up into 1-inch pieces and set aside.

Melt the butter in a wide sauté pan over low heat. When the butter begins to bubble, add 1/4 teaspoon of the chopped garlic, the chile flakes, and the oregano. Cook for one minute, then add the panko. Continue cooking until the crumbs are golden brown, about another minute. Remove from heat and set aside.

For the dressing, process the remaining garlic and the chopped anchovies in a food processor until smooth. Add the egg yolk, Worcestershire sauce, hot sauce, lemon juice, and Dijon mustard and blend until smooth. Slowly stream in the olive oil while blending. When all of the oil is added, add the Parmesan and blend a final time. Season to taste with pepper.

To serve, place the kale in a mixing bowl and toss with the dressing. Divide the kale among 4 salad plates. Sprinkle with panko and Parmesan. Top with a couple of white anchovies and several pieces of bacon.


bacon recipe courtesy of: Marc Orfaly, chef of Marco (253 Hanover Street, North End, Boston, MA 02113), Pigalle (75 Charles Street South, Boston, MA 02116), and Remick's Restaurant (1657 Hancock Street, Quincy, Massachusetts 02169)

2567. POT-ROASTED GUINEA FOWL with PORCINI MUSHROOMS, BACON and PARSLEY

serves four


25 grams dried porcini mushrooms
1 tablespoon sunflower oil
1.5kg guinea fowl
150 grams thick-cut streaky bacon, or gammon steak cut into short, chunky strips
1 large onion, chopped
8 small garlic cloves, thinly sliced
100ml dry white wine
150ml chicken stock
A little grated fresh nutmeg
25 grams unsalted butter, chilled
1 tablespoon chopped fresh parsley

Cover the mushrooms with 200ml boiling water and soak for 20 minutes. Preheat the oven to 200°C/fan180°C/gas 6. Heat the oil in a small casserole. Season the guinea fowl inside and out, add to the casserole and brown all over. Lift out, then add the bacon or gammon and fry until golden. Add the onion and fry over a medium heat for 5 minutes until soft.

Drain the mushrooms, reserving the liquid, and slice any large ones. Add to the casserole with the garlic and fry for 2-3 minutes. Add the wine and mushroom liquid and simmer vigorously until well reduced. Return the guinea fowl to the casserole, pour over the stock and cover with a tight-fitting lid. Cook in the oven for 45 minutes to 1 hour.

Lift the guinea fowl onto a board. Cover tightly with foil and let it rest for 10 minutes. Meanwhile, stir the nutmeg and butter into the casserole, and vigorously simmer until reduced to a well-flavoured sauce. Don’t let it go too far or it will get salty. Stir in the parsley. Carve as you would for chicken and divide between 4 warmed plates. Spoon over the sauce and serve.

bacon recipe courtesy of: Debbie Major, delicious. magazine

2566. COLLARD GREENS and BACON EGG ROLLS

makes 10 egg rolls

1 16 ounce bag of frozen collard greens

8 ounces of chicken stock

1 teaspoon of granulated garlic, crushed red pepper, onion powder and kosher salt

1/2 medium onion chopped

2 strips of thick cut nitrate free bacon roughly chopped

safflower oil

egg roll wrappers

 

In a cast iron pot fry bacon until crispy. Remove from pan. Add onion; cook until translucent. Add greens and seasonings and bring to a boil. Lower heat and simmer for about an hour until tender. Let cool drain and add salt and bacon. Taste greens for seasoning and salt adjustments.

 

In a 12 inch frying pan add enough oil to fill pan half way. Heat oil to about 315-325 degrees. Roll your egg rolls. Fry turning constantly until golden brown about 12 minutes. 

bacon recipe courtesy of: Piper L (member), for Chow.com, 235 Second Street, First Floor, San Francisco, CA 94105

2565. SHRIMP, BACON and CHIPOTLE PEPPER TACOS

makes six servings


2 lbs. large cooked shrimp, peeled and deveined with tails removed
1 (12 oz.) package bacon, cut into small pieces
1/2 onion, diced
3 chipotle peppers in adobo sauce, minced
12 corn tortillas (or flour)
1 cup fresh cilantro, chopped
juice of one lime
2 avocados, diced (optional)
Monterey jack cheese (optional)

 In a large skillet cook bacon over medium high heat until evenly browned. Drain the bacon fat from the skillet. Add diced onions and stir fry for 5 minutes or until the onions are tender. Add shrimp and diced chipotle peppers. Cook 4 minutes or until heated through.

Heat tortillas in a skillet over medium high heat for 10 seconds. Turn over and heat for another 5-10 seconds. Fill heated tortillas with shrimp mixture top with cilantro, lime juice, avocado and cheese.


bacon recipe courtesy of: Bobby, BlogChef.net, August 11, 2009

2564. SAVORY CHICKEN and BACON "CUPCAKES" with TABASCO CREAM CHEESE FROSTING

makes about 24


Cupcakes
1 cup small diced chicken breast (12 ounces wt.)
3 tablespoons butter
1/2 cup each 1/8-inch-diced onion, celery and red bell pepper
1 tablespoon minced garlic
3/4 cup cornmeal
1/2 cup all-purpose flour
1 1/2 tablespoon sugar
2 teaspoons baking powder
1 tablespoon Old Bay seasoning
2 eggs
1/3 cup whole milk
1/3 cup sour cream
1/2 cup frozen corn kernels, thawed and drained well
8 strips cooked bacon, chopped fine (about 1/2 cup chopped)

Frosting
4 ounce cream cheese, at room temperature
1 1/2 tablespoon milk
1 teaspoon Tabasco sauce

Garnish
2 thinly sliced green onions

Preheat an oven to 350 degrees F.

To make the cupcakes: Spray nonstick mini-muffin tins with cooking spray. Set aside.

Cut chicken breast into 1/4-inch small pieces. In a small skillet or sauté pan over medium heat, melt the butter. Add the chicken breast and sauté for about 3 minutes moving around the pan with a spoon. When chicken is three-quarters cooked then add the onion, celery, and bell pepper for about 3 to 4 minutes more, until vegetables are just starting to get tender. Add the garlic and sauté about 30 seconds more. Let cool.

Meanwhile, in a small bowl, whisk together the cornmeal, flour, sugar, baking powder, and Old Bay seasoning; set aside. In a large bowl, whisk together the egg, milk, and sour cream.
Once the cooked mixture is cooled, add the cornmeal mixture to the egg mixture and mix lightly. Fold in the drained corn, bacon, and cooked and vegetables. Do not overmix; fold in just until evenly distributed.

Divide batter between the prepared mini muffin cups, fill to the top – you will get about 24 cupcakes. Bake the cupcakes for about 22 minutes or until a toothpick inserted in cupcake center comes out clean.

Let the cupcakes cool in the pan for about 5 minutes, then carefully remove them from the pan and let cool briefly on a wire rack before frosting. The cupcakes can be made up to 1 day in advance, covered, and refrigerated before frosting. Refrigeration is imperative if making in advance. If reheating cupcakes, warm them for minute or so in a 350-degree F oven before frosting.

To make the frosting: In a small bowl, mash the cream cheese with a fork, then whisk in the milk and Tabasco until smooth and creamy. Top each cupcake with about 1 teaspoon of frosting then sprinkle with green onion for garnish. Serve warm.


bacon recipe courtesy of: Kathy Casey, Kathy Casey Food Studios-Liquid Kitchen, 5130 Ballard Ave NW, Seattle, WA 98107 | on Seattle Tall Poppy, March 2011

2563. ROASTED TOMATO SOUP with BACON, CHEESE and ORZO

8 large roasted tomatoes, plus juice

olive oil
3 large cloves garlic
3 strips bacon, chopped
1 medium onion, roughly chopped
1 large stalk of celery, roughly chopped
1 orange bell pepper, stemmed, seeded, and chopped
1/4 cup all-purpose flour
4 cups vegetable broth, heated
4 oz blue cheese
2/3 cup whole milk
1 cup cooked whole wheat orzo, optional
salt & pepper to taste

Place whole tomatoes on a rimmed baking sheet covered with parchment and drizzle olive oil over.  Smash the cloves of garlic with the side of a large knife, peel them and add them to the tomatoes.  Sprinkle with a bit of salt and pepper.

Roast at 425 degrees F for 25-30 minutes.

While the tomatoes are roasting, if you plan to add the orzo to the soup, prepare that now according to package directions — al dente.

Remove from the oven and allow to cool enough to touch.  If time is short, pour the tomatoes and their juice into a wide shallow bowl to quicken the cooling process.

When the tomatoes are cool, remove stems and skin and discard.

In a large pot, add the bacon and cook over medium high heat until the fat is rendered and the bacon is just beginning to brown around the edges.  Remove the bacon pieces and place them in a small bowl to reserve.

Reduce the heat to medium low and add the onion, celery, and bell pepper.  Allow to cook, stirring occasionally, just until softened, about 5 minutes.

Sprinkle the flour over the vegetables, stirring to incorporate, and allow to cook 1-2 minutes.

Stir the heated vegetable broth over the vegetables, stirring to scrape up any browned bits on the bottom of the pan.  Allow to cook just until it begins to thicken, about 5 minutes.

Add the tomatoes and their juices, continuing to cook until the soup reaches a simmer.

Crumble the blue cheese over the soup and stir until melted.

If desired, use an immersion blender, blender, or food processor to puree the soup.

Pour in the milk and allow it to heat briefly, about 1 minute.

Stir in the the cooked orzo if including it in the recipe, then add the bacon pieces, reserving a few to garnish.

bacon recipe courtesy of: Kelly, Sass & Veracity: Fat-Free Opinions on a Food Centric Life, October 3, 2011

2562. SAUTE of CORN and OKRA with BACON GARNISH

makes 4-6 servings


4 slices bacon
1 tablespoon butter
1 1/2 cups of diced onions
3 cups okra, washed, trimmed, and sliced 1/2-inch thick
Salt and freshly ground black pepper to taste
2 1/2 cups corn kernels, freshly cut from the cob

Cook the bacon in a large skillet until crisp. Remove the bacon and reserve, leaving the rendered bacon fat in the skillet. Add the butter and onions and sauté for 2-3 minutes.  Then add the okra and season well with salt and a few grinds of black pepper. Cook, stirring frequently, over moderate heat for 8 minutes or so until the okra is just becoming tender. Add the corn kernels and season. Continue cooking, stirring often, until the corn is tender, 3-4 minutes. Taste and correct seasoning if needed. Serve immediately with the reserved bacon slices crumbled over. 


bacon recipe courtesy of: Scott Peacock, for Today Food

2561. CHOCOLATE BACON MUFFINS

yields 20-24 muffins


6 oz. bittersweet chocolate, chopped
4 oz. unsweetened chocolate, chopped
12 oz. unsalted butter
2 cups white sugar
6 large eggs
1/2 lb. bacon, baked or fried crisp
1/2 lb. all-purpose flour

Heat the oven to 350 degrees. Bring water to boil in a medium saucepan. Place both chocolates and butter in a glass or metal bowl, and place the bowl over the saucepan of boiling water. Mix until butter and chocolate are melted and smooth. In a large bowl, whisk the eggs and sugar until light and fluffy. Chop bacon into small pieces. Add the melted butter and chocolate to the eggs and sugar, and whisk till blended. Add bacon, and then fold in flour. Using a medium sized ice-cream scoop, scoop batter into lined muffin tins and fill about ¾ full. Bake for about 30 minutes, until muffins rise slightly, and the tops crack. Remove from pan and cool for 10-15 minutes.


bacon recipe courtesy of: Fabio Vivani, Chocolate Bacon Muffins Mother's Day Episode of Chow Ciao!, May 13, 2012, Yahoo!

2560. WHOLE YELLOW PERCH with BACON-WRAPPED ROE

makes four servings


8 strips bacon (about 7 ounces total)
4 yellow perch, gutted, scaled and butterflied (about 8 ounces each), plus their roe sacs
Freshly squeezed juice from 1/2 lemon (4 teaspoons)
1 teaspoon fresh thyme leaves
1 teaspoon chopped chives

Lay two strips of bacon side by side, overlapping them slightly. Roll up one of the roe sacs in the bacon, doing your best to cover the roe completely. Repeat with the remaining three sacs. Place the rolled roe packets, seam side down, in a nonstick skillet or saute pan and sear them over medium heat on all sides for several minutes to brown the bacon, render some of the bacon's fat and just barely start cooking the roe. The roe should feel slightly firm on the outside but still very soft in the center. Transfer the packets to a plate. Keep the rendered bacon fat in the pan; there should be about 6 tablespoons.

Preheat the oven to 350 degrees. Brush a little of the rendered bacon fat to coat the bottom of a glass or ceramic baking dish that is large enough to hold all of the fish in a single layer.

Lay the perch on a cutting board, butterflied open. Place a bacon-wrapped roe in the cavity of each fish just below the gill (where the roe was originally) and close up the fish. (It won't cover the entire roe packet.) To prevent the top flap of the fish from curling open, tie the fish closed with kitchen twine in two places, an inch to the left and to the right of the center.

Place all of the fish in the baking pan and drizzle them with the remaining rendered bacon fat. Bake for 20 minutes, until the flesh is firm, white and moist when you pierce it with the tip of a paring knife. The roe should be cooked to medium: slightly soft in the center. Use a wide spatula to transfer the fish to a warm platter. Remove and discard the twine. Stir the lemon juice, thyme and chives into the pan drippings and drizzle them over the fish and roe. Serve immediately.

For a nice individual presentation, butterfly a perch open on a dinner plate. Cut the roe into 1-inch medallions and line them up just below the fish.

 

bacon recipe courtesy of: David Hagedorn, The Washington Post, February 22, 2012

2559. BEER-MOPPED RIB-EYE STEAKS with BACON, ONIONS and GARLIC

makes four servings 

Beer mop:
12 ounces dark beer
2 tablespoons ancho chile powder
2 tablespoons paprika
1/4 cup brown sugar
2 chipotle chiles, canned in adobo
2 tablespoons adobo from canned chiles
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons red vinegar
1/2 cup peanut oil or extra-virgin olive oil

Bacon, onions and garlic:
1 large or 2 small white onions
4 cloves garlic
1 tablespoon extra-virgin olive oil
2 slices bacon
1/2 teaspoon salt
1/2 teaspoon black pepper
1 jalapeño, cut into very thin round slices
1/2 cup Italian parsley, stemmed, loosely packed
2 (16-ounce) rib-eye steaks
Extra-virgin olive oil, for garnish

For the beer mop: Pour the beer into a sauce pot. Bring to a boil and reduce to 1/2 cup. Remove from heat. Add the chile powder, paprika and brown sugar. Stir and transfer the mixture to a blender. Add the chipotle chiles with sauce, salt, pepper, red wine vinegar and oil. Purée until smooth.

For the bacon, onions and garlic: Peel the onions and cut into approximately 1/2-inch pieces. Peel the garlic and roughly chop. Cut the bacon into small pieces. In a broad skillet, heat the olive oil. Add the bacon and lightly sauté. Add the onions and garlic and sauté until lightly golden brown. Remove from heat.

Prepare a hot charcoal fire to one side of a grill. brush the steaks with the beer mop and grill over the charcoal fire. (For medium rare, about 6 to 8 minutes per side.) Baste occasionally to generate a caramelized and mahogany-colored look. Move the steaks to the side of the grill without charcoal and allow to rest.

To serve: Reheat the bacon, onion and garlic mixture until very hot. Add the jalapeño slices and parsley leaves. Slice the steaks on the bias into 1/4-inch slices. Arrange the slices on a platter and spoon the bacon, onion and garlic mixture over the steak. Drizzle with extra-virgin olive oil. Serve with roasted fingerling potatoes.


bacon recipe courtesy of:  Robert Del Grande, RDG Bar Annie, 1800 Post Oak Boulevard, Houston, Texas 77056-3962 | John Griffin, SavorSA, San Antonio, Texas, October 11, 2010

2558. WINTER MACHE SALAD with BACON, CRISPY EGG and HOMEMADE GARLIC RANCH DRESSING

makes one serving


1 thick slice applewood bacon; chopped roughly
1 whole egg
mache lettuce leaves or any other baby leaf blend
red onion; sliced thinly
salt and pepper
garlic ranch dressing (recipe below)

Garlic Ranch Dressing
makes 4-6 servings
¼ cup mayonnaise
¼ cup buttermilk
½ garlic clove; gratedr
red onion, grated, with the juice
salt and pepper

Combine the mayonnaise, buttermilk, grated garlic, grated onion with its juices, and salt and pepper into a small bowl. Use a whisk to blend the ingredients together, smoothing out the mixture. Adjust seasonings to suit your taste.

For Salad: In a small fry pan set over medium-high heat, brown the bacon bits. While this happens, begin construction of your salad. Place desired amount of mache lettuce leaves onto a big plate or bowl. Season with salt and pepper. Disperse thinly sliced red onion throughout. When the bacon is done cooking, set aside, leaving behind the grease. Fry the egg, seasoning with salt and pepper, and then cook almost all the way through. Finish by flipping it over to cook over easy. Set aside. Dress the salad lightly with the homemade garlic ranch dressing. Adorn the salad with the fried egg and scatter the bacon bits all around.


bacon recipe courtesy of: Stephanie Russell, Okie Dokie Artichokie, January 11, 2011

2557. BACON-ENCRUSTED MARLIN

1 lb. marlin
several strips of bacon, cooked crisp
coconut oil or pork fat
freshly ground black pepper

Bring the oil to medium heat in a skillet. Chop the bacon into small pieces. Cover both sides of the marlin with the bacon pieces and pepper. Grill the marlin for 10 minutes per inch of thickness, flipping halfway through the cook time.


bacon recipe courtesy of: Scott Hagnas, Catalyst Athletics, 1257 Tasman Dr, Suite A, Sunnyvale, California 94089, April 29, 2011

2556. ALASKA OCTOPUS GUMBO with BACON

1/2 cup bacon, diced
2 cups water
1 pint fresh octopus, steamed until tender
2 cups steamed rice, slightly undercooked
1 lb. tomatoes
1 can okra
1/2 cup onions, diced
1 green pepper, diced
1/4 teaspoon cayenne pepper
1/2 cup celery, diced
salt and pepper to taste

Boil bacon in water for 15 minutes, then add the rest of the ingredients. Simmer together for 10 minutes. Serve with warm cornbread.


bacon recipe courtesy of: Starvin Marvin's Seafood's, Wholesale Seafood Supplier, P.O. Box 5022, Charleston Oregon 97420

2555. SPLIT PEA SOUP with BACON, HAM HOCK and SPARE RIBS

yields twelve servings


4 oz. (1/2 cup) slab bacon, finely diced
1 slab of pork spare ribs, cut into individual pieces
1 small carrot, finely diced
1 red onion, finely diced
1 celery stalk, finely diced
1 tablespoon Kosher salt, or more to taste
1 lb. split peas (1 1/3 cups)
1 garlic clove, minced
1 bay leaf
1 tablespoon fresh thyme leaves
1 smoked ham hock
1 teaspoon cayenne pepper
1 teaspoon freshly cracked black pepper
crusty bread for serving

Sauté bacon in a 6-quart Dutch oven over med-low heat until the fat has rendered and it's cooked, 5-10 mins. Remove the bacon to a plate with a slotted spoon, increase the heat under the pot to medium, and add the ribs. Brown on both sides, 3 minutes per side. Remove the ribs to a plate and set aside. Add the carrot, onion, celery, and salt and sweat the vegetables for about 3 minutes. Add the split peas, garlic, bay leaf, thyme (sprigs tied together to be removed later), ham hock, cayenne pepper, black pepper, the ribs, and 2 1/2 quarts water. Simmer, skimming the foam that will rise to the surface as the water comes up to heat, until the peas and spare ribs are tender, 2-3 hours. Discard the bay leaf and thyme sprigs. Remove the hock from the soup. When it's cool enough to handle, pick the meat off it and add it back to the soup (discard the bone). To serve, divide the ribs among bowls and ladle the soup over them.  Eat with abundant, crusty bread.


bacon recipe courtesy of: Michael Symons, The Chew, ABC-TV

2554. PASTRAMI BACON MELT

serves two


1/4 cup mayonnaise
1/2 tablespoon horseradish
1 tablespoon hot sauce
2 tablespoons jalapeno peppers, diced
2 tablespoons (8 olives) Spanish manzanilla olives with minced pimento
4 tablespoons sweet pickle, diced
1/4 teaspoon fresh cracked pepper
6 slices bacon, cooked
1 tablespoon extra-virgin olive oil
8 slices (approx. 1/2 lb.) pastrami
1 tablespoon butter
3 oz. cheddar cheese, shredded
3 oz. Temptin cheese, shredded
4 slices extra sour rye bread

In a small bowl, mix all spicy spread ingredients together and set aside. (This can be made ahead of time and kept refrigerated.) Cook the bacon in a large nonstick skillet over medium heat until slightly crisp, about 8 minutes. Remove and drain on a paper towel-lined plate. Set aside to keep warm. In a medium-size sauté pan over medium heat, add extra-virgin olive oil and pastrami. Heat the pastrami thoroughly, approximately 4 minutes. Keep warm. Heat a large, flat grill pan over medium heat and melt butter. Lay the slices of bread on top of the butter then distribute the Temptin cheese on two halves and the cheddar cheese on the other two halves. Cook open faced until the cheese melts and the bread is golden, about 6 minutes.


bacon recipe courtesy of: Mezzetta.com,  G.L. Mezzetta, Inc., 105 Mezzetta Court, American Canyon, California 94503

2553. TOFU, KIMCHI and BACON TACOS

makes 8 tacos, to serve 3 or 4


8 ounces firm or extra-firm tofu
8 ounces napa cabbage kimchi, drained and cut into 1/2-inch-wide strips (about 1 packed cup)
About 1/2 teaspoon sugar
About 1/2 teaspoon smoked paprika o ground chipotle chile, and/or 1 1/2 teaspoons Korean red pepper powder (gochu garu)
4 to 5 ounces bacon, cut crosswise into 1/3-inch-wide strips
1/2 small yellow onion, sliced
2 cloves garlic, finely chopped (crush a smidgen for the kimchi sour cream below)
1 extra large jalapeño chile, halved lengthwise and cut into 1/8-inch-thick rings
1 to 2 tablespoons kimchi pickling liquid (save from draining kimchi)
1/2 teaspoon sesame oil, optional
8 corn tortillas
2 tablespoons coarsely chopped cilantro
1 small ripe avocado, seeded and cut into wedges
1 batch of kimchi sour cream (recipe below)
1 or 2 limes, cut into wedges

Kimchi Sour Cream
1 1/2 teaspoons mature (stinky) kimchi juice
2 pinches sea salt
2 pinches sugar
Smidgen of crushed garlic
1 teaspoon unseasoned rice vinegar
1 1/2 tablespoons sour cream
1 1/2 tablespoons mayonnaise
 
To make the kimchi sour cream, stir together the kimchi juice, salt, sugar, garlic, fish sauce, vinegar, sour cream, and mayonnaise. Let sit for 5 minutes then taste and adjust the flavor. Cover until you are ready to serve. Makes about 1/4 cup. 

Tofu, Kimchi and Bacon Tacos
Cut the tofu into thin little matchbooks, each one about 1/3 inch thick, 3/4 inch wide and the length of the first two joints of your index finger. Set on several layers of paper towel or a non-terry dishcloth to drain for about 15 minutes.

Season the kimchi with the sugar and paprika or chile  powder. Aim to balance and brighten the flavor, as well as inject a bit of heat. You can combine them all, if they’re available. Set aside.

In a 10-inch nonstick skillet over medium-high heat, cook the bacon. Scatter it in, spreading the pieces out flat. After 1 minute, when some of the fat has rendered, start stir-frying. When the bacon is gently sizzling all over and has browned a bit (but not crisp), transfer to a plate, leaving the fat behind.

Remove all but 2 tablespoons of the fat (reserve any extra or add some oil if you need to). Reheat the skillet over medium-high heat. Blot the tofu one last time, then add the pieces to the skillet. Pan-fry them for 3 to 4 minutes, turning midway, until golden. They won’t be totally crisp but have some character. Add to the plate with the bacon.

Add 1 or 2 tablespoons of reserved bacon fat (or oil) to the skillet, then cook the onion until soft and a little brown, about 3 minutes. Add the garlic and jalapeno chile, and cook until no longer raw smelling.

Add the kimchi and cook to warm through. Return the tofu and bacon to the pan and combine and heat through. Splash in the kimchi pickling liquid to flavor and moisten. Cook for a final minute, stirring, until the tofu has turned orange-red. Remove from the heat. Taste and adjust the seasonings with extra sugar or salt. Drizzle with sesame oil, if using. Set aside or cover with an inverted bowl, if you want to keep warm. The mixture can easily be reheated until hot or eaten warm.

Reheat the tortillas in a skillet, microwave oven, or atop a gas burner. To serve, distribute the tofu mixture among the tortillas. Add the avocado, drizzle on some of the kimchi sour cream and top with a sprinkle of cilantro. Squeeze on some lime juice for a tart note. (Or, serve the tofu mixture, tortillas and garnishes in separate containers and have guests help themselves.)


bacon recipe courtesy of: Andrea Nguyen, Viet World Kitchen, May 3, 2012

2552. BACON and PEPPER JACK SKILLET STRATA

yields 6 servings or 8 small servings


6 large eggs
1 1/2 cups whole milk
Freshly ground black pepper to taste
4 ounces pepper jack cheese, shredded (1 cup)
4 ounces bacon, about 4 to 5 slices, finely chopped
1 medium onion, finely chopped
1/2 teaspoon salt
5 slices high-quality, crust-on white sandwich bread, cut into 1-inch squares
Garnish: 2 green onions, trimmed, thinly sliced including dark green stalks

Adjust oven rack to middle position and heat oven to 425 degrees. Whisk eggs, milk and pepper in a medium bowl. Stir in cheese and set aside. In a 10-inch ovenproof skillet on medium-high heat, cook bacon until it starts to render fat, about 2 minutes (if bacon is super lean, add 1 teaspoon of olive oil or canola oil to the skillet). Add onion and salt; cook until onion softens and browns lightly, about 6 minutes. Add bread, and using a rubber spatula, gently fold bread into onion mixture until evenly coated. Cook bread, folding occasionally, until lightly toasted, about 3 minutes. Off the heat, fold in the egg mixture until slightly thickened and well combined with the bread. Gently press on the top of the strata to help it soak up the egg mixture. Transfer the skillet to the preheated oven and bake until the edges and center are puffed and the edges have pulled away slightly from the sides of the pan, about 12 minutes. Let rest for 5 minutes before serving. Top with green onion slices and serve.


bacon recipe courtesy of: The Best Skillet Recipes: A Best Recipe Classic from the Editors of Cook's Illustrated. America's Test Kitchen, 2009 | Cathy Thomas, The Orange County Register,  625 N. Grand Avenue, Santa Ana, California 92701, April 4, 2012

2551. BLOOD ORANGE and BACON HANGOVER SALAD

1/2 cup shelled pistachios 
1 tablespoon red wine vinegar 
salt and freshly ground pepper to taste 
1 teaspoon Dijon mustard 
3 tablespoons olive oil 
1 head Boston lettuce (or another leafy green lettuce, such as green leaf or red leaf) 
1 large or 2 small blood oranges, peel removed and slices cut out without the pith (membrane that separates the slices) 
3 strips bacon, cooked to crispy 
2-3 small radishes, quartered to wedges

In a small bowl, combine the red wine vinegar, mustard, and a couple of pinches of salt and pepper. Drizzle in the olive oil while whisking rapidly until mixture is emulsified. Gently tear lettuce into bite-sized pieces. Toss with the dressing and remaining ingredients. Serve immediately.


bacon recipe courtesy of:  The Art of Eating In: How I Learned to Stop Spending and Love the Stove by Cathy Erway. Gotham, 2010 | posted by Caroline Russock on Serious Eats, February 25, 2010

2550. SCRAMBLED EGG, POTATO and BACON TOSTADAS

serves six




vegetable oil for frying tortillas
twelve 8-inch corn tortillas
12 slices bacon (about 1 pound)
4 russet (baking) potatoes
1/4 cup water
1/2 stick (1/4 cup) unsalted butter
12 large eggs
1 bunch scallions, sliced thin

Optional Accompaniments:
red and green tomato salsa
corn and avocado relish
sour cream
chopped fresh coriander sprigs

In a 10-inch heavy skillet heat 1/2 inch oil over moderate heat until hot but not smoking and fry tortillas, 1 at a time, turning with tongs, until pale golden and crisp, about 1 1/2 minutes. Transfer tortillas as fried with tongs to paper towels to drain and cool completely. Tortillas may be fried 1 week ahead and kept in an airtight container at room temperature.

Preheat oven to 350°F.

In a shallow baking pan arrange bacon in one layer and cook in middle of oven, turning occasionally, until crisp. Transfer bacon to paper towels to drain and crumble. Bacon may be made 1 1/4 hours ahead and kept warm on baking sheet in turned-off oven.

Peel potatoes and cut into 1/2-inch cubes. In a 12-inch non-stick skillet heat water and 2 tablespoons butter over moderate heat until butter is melted. Add potatoes and cook, covered, over moderately low heat 6 minutes. Remove lid and cook potatoes over moderately high heat, stirring occasionally, until golden and tender. Potatoes may be made 1 hour ahead and kept warm on baking sheet in turned-off oven.

In a bowl whisk together eggs, scallions, and salt and pepper to taste. In skillet heat remaining 2 tablespoons butter over moderate heat until melted. Add eggs and cook, stirring and breaking up into bite-size pieces, until just cooked through. Eggs may be made 45 minutes ahead and kept covered.
Spoon potatoes, bacon, and eggs onto tortillas and serve with accompaniments.


bacon recipe courtesy of: Gourmet, September 1995

2549. PATE MOUSSE with BACON and WALNUTS

yields three cups

8 slices bacon, diced

1 pound chicken livers 

½ cup brandy 

¾ cup heavy or whipping cream 

1 medium-size yellow onion, chopped

¼ cup mayonnaise 

1 teaspoon dried thyme 

Large pinch ground nutmeg 

Salt and freshly ground black pepper, to taste

½ cup coarsely chopped walnuts 

3 tablespoons chopped fresh Italian parsley 

crumbled crisp bacon and chopped fresh Italian parsley, or whole walnut meats and chopped parsley (garnish)

One day before serving, fry the diced bacon in a medium-size skillet until crisp. Remove from the pan with a slotted spoon and drain on paper towels. Sauté the livers in the hot bacon fat over medium-high heat until brown on the outside but still pink inside, 4 or 5 minutes. Remove from the pan and reserve. Pour the brandy into the skillet over medium heat and stir, scraping loose browned bits on the bottom of the pan. Add the cream and heat to boiling. Reduce heat and simmer until reduced to about 1 cup. Process the livers, onion, and reduced cream in a food processor fitted with a steel blade until smooth. Add the mayonnaise, thyme, nutmeg, salt to taste, and lots of pepper. Process until smooth. Add the diced bacon, walnuts, and 3 tablespoons parsley and process just until blended. Transfer the liver mixture to a crock or decorative serving dish and refrigerate covered overnight to allow the flavors to blend. Garnish the pate with crumbled bacon and parsley or walnuts and parsley. Serve with crusty bread or assorted crackers.

bacon recipe courtesy of: The Silver Palate Good Times Cookbook by Sheila Lukins and Julee Rosso, for Cookstr