2588. SMOKED EEL, PIGS' TROTTERS, SMOKED BACON CRISPS, MAPLE and SHERRY VINEGAR

serves four


For the cauliflower crisps
1 head cauliflower, cut into florets, florets thinly sliced on a mandoline
salt, to taste

For the pigs' trotters
drizzle olive oil
1 leek, chopped
1 onion, peeled, chopped
2 carrots, peeled, chopped
2 bay leaves
5 white peppercorns
1 garlic bulb, halved horizontally
4 pigs' trotters
1 litre/1 pint 15fl oz ham stock or water, to cover the trotters

For the maple and sherry vinegar jelly
200ml/7fl oz maple syrup
50ml/2fl oz sherry vinegar
2 gelatine leaves, soaked in cold water until softened
pinch agar-agar powder (available from larger supermarkets and Asian
grocers)

For the smoked eel beignets
200g/7oz smoked eel fillets
salt and freshly ground black pepper
1 free-range egg
100g/3½oz breadcrumbs
vegetable oil, for deep frying

For the cauliflower cream
1 large head cauliflower, chopped into florets
250ml/9fl oz milk
200ml/7fl oz whipping cream
pinch agar-agar powder (available from larger supermarkets and Asian
grocers)

For the smoked bacon crisps and powder 
15 smoked bacon rashers

For the maple and sherry reduction
100ml/3½fl oz maple syrup




50ml/2fl oz sherry vinegar
100ml/3½fl oz olive oil
salt and freshly ground black pepper

For the garnish
micro cress

Preheat the oven to 80C/175F, or to its lowest setting.

For the cauliflower crisps, lay the cauliflower slices onto a baking tray
in a single layer and season with salt. Dry out in the oven for six
hours, or until crisp. Set aside.

For the pigs' trotters, heat a drizzle of olive oil in a large deep pan and gently fry the leek, onion, carrots, bay leaves and peppercorns for 2-3 minutes, or until the vegetables are softened. Add the garlic bulb and the pigs' trotters, cover with ham stock or water and bring to a simmer. Simmer for 3-4 hours, or until the trotters are tender. Remove the trotters from the pan and pick the meat from the bone, discarding the skin and fat. Keep the picked meat in a bowl and set aside.

For the maple and sherry vinegar jelly, place the maple syrup and sherry vinegar into a non-reactive pan and bring to the boil. Reduce the heat and simmer for 8-10 minutes, or until reduced by a third. Squeeze out any excess water from the gelatine leaves and stir the gelatine into to the maple and sherry reduction until dissolved. Add the agar-agar powder to the pan and simmer for 2-3 minutes, then take off the heat. Allow to cool, then pour into a container and chill in the fridge for one hour, covered, or until set. When set, finely chop the jelly into small cubes.

For the smoked eel beignets, remove the skin and bones from the smoked eel fillets and shred the meat with a fork. Place the meat into a food processor and blend until smooth. Taste, and season with salt and freshly ground black pepper if needed. With damp hands, roll the smoked eel mixture into 25g/1oz balls. Dredge the eel balls in the flour, dip into the beaten egg and coat in the breadcrumbs. Place onto a tray and chill in the fridge until needed.

For the cauliflower cream, place the cauliflower florets, milk and cream into a pan and simmer for 10-12 minutes, or until the cauliflower is tender. Transfer to a food processor and blend until smooth, then pass through a fine sieve. Return the cauliflower mixture to a clean pan and simmer over a low heat. Add the agar-agar powder and cook for 2-3 minutes, until thickened. Pour 75ml/2½fl oz of the cauliflower cream into a square container and chill in the fridge until set. Preheat the oven to 200C/400F/Gas 6.



For the smoked bacon crisps and powder, lay the bacon rashers on a baking tray and cook in the oven for 10-12 minutes, or until crisp. Reserve 12 of the crisp bacon rashers and set aside. Allow the
remaining three bacon slices to cool completely, then place into a food processor and blend to a fine powder.

For the maple and sherry reduction, place the maple syrup and sherry vinegar into a non-reactive pan and simmer until the liquid has reduced by half. Slowly drizzle in the olive oil, blending with a
stick blender, until smooth and well combined. Season, to taste, with salt and freshly ground black pepper.

For the eel beignets, heat the vegetable oil in a deep-fat fryer to 160C/325F (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the beignets in small batches for 3-4 minutes, or until golden-brown and crisp. Remove with a slotted spoon and drain on kitchen paper. Place three beignets on each of four serving plates, in a triangle formation.

Turn out the set cauliflower cream and cut into 3cm/1.5inch cubes. Lightly dust the set cauliflower cubes with the smoked bacon powder and place three cubes on each plate in between the smoked eel beignets. Place a slice of smoked bacon diagonally across each of the cauliflower cubes. Put a teaspoon of the reserved meat from the pigs' trotters in the centre of the plate and garnish with the micro cress and the cubed maple and sherry vinegar jelly. Spoon a thin line of the maple and sherry reduction around the plate and serve.


bacon recipe courtesy of: James Sommerin, Great British Menu, BBC-Food

2587. CRUMBED EGGPLANT STACK with BACON

serves four


2 (about 300 grams each) eggplants, trimmed
95 grams (1 1/2 cups) fresh breadcrumbs
2 tablespoons chopped fresh continental parsley
75 grams (1/2 cup) plain flour
2 tablespoons milk
1 egg, lightly whisked
canola oil, to shallow-fry
4 bacon rashers, halved crossways
410 grams can spicy Italian-style chopped tomatoes
40 grams (1/4 cup) pitted kalamata olives, coarsely chopped
80 grams baby rocket leaves

Cut each eggplant crossways into six 1cm-thick slices. Combine breadcrumbs and parsley on a plate. Place flour on a plate. Season with salt and pepper. Whisk milk and egg in a bowl. Dip eggplant in flour mixture. Shake off excess. Dip in egg mixture, then in breadcrumb mixture, pressing to coat. Add enough oil to a large frying pan to come 1cm up the side. Heat over medium heat. Cook half the eggplant for 2-3 minutes each side or until golden. Transfer to a plate lined with paper towel. Repeat with remaining eggplant. Preheat grill on medium-high. Place the bacon on a tray lined with foil. Cook under grill for 2 minutes each side or until golden. Heat the tomato and olive in a small saucepan over medium heat. Stack the eggplant, bacon and rocket on serving plates. Drizzle over the sauce.


bacon recipe courtesy of: Kathy Knudsen, Good Taste, June 2010

2586. MINI BANANA CREAM PIES with BACON CRUST

serves twelve


Crust
6 graham crackers (full sheets)
6 slices of bacon
1/3 cup pecans
1 teaspoon brown sugar
1 teaspoon vanilla extract

Filling
1/3 cup brown sugar
3 tablespoons all-purpose flour
1/4 teaspoon salt
1 1/2 teaspoons unflavored gelatin
3 tablespoons water (room temperature)
1 1/2 cups non-fat/skim milk
1 egg yolk
2 1/2 teaspoons vanilla extract
2 bananas (medium, very ripe, but not too mushy)

Whipped Cream Topping
1/2 cup heavy whipping cream
1 teaspoon brown sugar
1/2 teaspoon vanilla extract

Optional: banana slices for garnish

 

Preheat the oven to 350F. Spread the pecans on a parchment lined baking sheet and bake until the nuts begin to brown and become fragrant, about 10 minutes. Meanwhile, cook the bacon on a griddle or in a pan until very crispy. Transfer the bacon to a plate lined with paper towel to cool. Into a food processor, add all of the ingredients for the crust, making sure to break the larger items into pieces so that they will be easier to break down. Pulse the crust ingredients until you are left with a crumb mixture that resembles wet sand.

 

Grease a 12-cup muffin pan with cooking spray or a little bit of oil. Evenly divide the crust mixture between the 12 cups and press the crumbs into a thin layer, working it as far up the sides of the cup as possible. You can use a small cup (like a shot glass) to press it in more evenly. Bake the crust for about 10 minutes, or until it has browned a bit. Allow it to cool before filling.

 

To prepare the filling, put the water into a small bowl. Sprinkle the gelatin evenly over the top to prevent clumping. Stir the gelatin until it appears to have absorbed all of the water. In a medium sauce pan, combine the brown sugar, flour and salt. In a medium bowl, whisk together the milk and egg yolk. Pour the milk mixture into the sugar mixture and cook over medium heat, whisking constantly, until the pudding thickens and begins to boil, about 5 minutes. Remove the saucepan from the heat and whisk in the gelatin and the vanilla. Let the pudding come to room temperature before filling the crust.

 

While the pudding cools, slice the bananas, about 1/8-1/4 inch thick. Place about 1/2 of the banana slices in the bottom of the muffin cups. Top those slices with about half of the pudding. Top that with the remaining banana slices, then the remaining pudding. Refrigerate the pies for a couple of hours so that they can set fully.

 

To make the whipped cream, whisk (either by hand or with a hand mixer) until it becomes frothy. Add the sugar and vanilla. Then, continue to whisk until you have stiff peaks and the mixture is thick and spoonable.

 

To plate, work a knife around the sides of the pie and gently remove it from the muffin tin. If some of the crust remains in the muffin cup, you can use it to garnish the plate or to sprinkle on top of the pie. Spoon the whipped cream into a plastic bag and push it into one corner. Snip the tip of the corner off with scissors, and pipe a small dollop of whipped cream onto to the pie. If you like, garnish with a slice of banana.

 

 

bacon recipe courtesy of: Carrie, Munchie Mashups, January 13, 2012

2585. TWICE-PEPPERED BACON and BUTTERMILK SCONES with GOUDA

makes 8 scones


3 cups all-purpose flour

1

 tablespoon baking powder

2 

teaspoons freshly ground black pepper

1 

teaspoon salt

1/4

  teaspoon ground red pepper (cayenne)

1/2

  cup cold unsalted butter or regular butter, cut into small pieces

6

oz Gouda cheese, shredded (1 1/2 cups)

1/4

  cup cooked real bacon pieces

1 

shallot, finely chopped

1

 cup buttermilk

1

 egg  

Heat oven to 425°F. Spray cookie sheet with cooking spray, or grease with shortening. In large bowl, mix flour, baking powder, black pepper, salt and red pepper. Cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until mixture looks like coarse crumbs. Stir in cheese, bacon and shallot. 

In small bowl, beat buttermilk and egg with fork or whisk. Reserve 1 tablespoon of the buttermilk mixture. Stir remaining buttermilk mixture into crumb mixture; mix with floured hands until dough forms a ball. For tender scones, handle dough as little as possible. 

Place dough on lightly floured surface. Pat dough into 8-inch round; cut into 8 wedges. Place wedges 2 inches apart on cookie sheet. Brush with reserved buttermilk mixture. 

Bake 15 to 18 minutes or until golden brown. Serve warm.

bacon recipe courtesy of: Betty Crocker, General Mills, Inc., P.O. Box 9452, Minneapolis, MN 55440

2584. BAKED RIGATONI with BACON and FOUR CHEESES

1 tablespoon salt

1 lb. dried pasta, rigatoni or penne

6 tablespoons butter

1/2 cup flour

4 cups milk

1 can (10 oz.) evaporated milk

fresh ground pepper

ground nutmeg

1 1/2 cups Gruyere cheese, shredded

1 1/2 cups Mozzarella cheese, shredded

1 1/2 cups sharp Cheddar cheese, shredded

1 cup Parmesan cheese, grated

8 slices bacon cut 1/2 inch and fried medium crisp

 

Boil pasta in water with salt until barely tender. Drain and rinse in cold water. Set aside. Melt the butter in small sauce pan. Whisk in the flour stirring constantly. When bubbly, remove from heat. In separate sauce pan, heat milk and evaporated milk just to a boil. Add the butter and flour mixture and whisk until smooth. Add the ground pepper and nutmeg. Heat for 3 or 4 minutes. Add the crumbled bacon and cooked, drained pasta. Grease a 9 x 13 baking pan with cooking spray. Spread the pasta mixture evenly in the prepared pan. Combine the 4 cheese and sprinkle over the pasta. Bake at 350° for 25 minutes. If cheese needs more browning, place under broiler for a few seconds.

 

 

bacon recipe courtesy of: Member "jts" for Nueske's, 203 N. Genesee Street, Wittenberg, Wisconsin 54499, October 27, 2011

2583. RAVIOLI with SPINACH and BACON

serves four


1 pound ravioli (fresh or frozen)
6 slices bacon
2 tablespoons olive oil
2 cloves garlic, sliced
2 bunches fresh spinach, thick stems removed (about 8 cups)
kosher salt and black pepper
1 tablespoon fresh lemon juice

Cook the ravioli according to the package directions. Drain and divide among bowls. Meanwhile, cook the bacon in a skillet over medium-high heat until crisp, 6 to 8 minutes; transfer to a paper towel–lined plate. Crumble. Wipe out the skillet and heat the oil over medium heat. Add the garlic and cook, stirring occasionally, until golden, 1 to 2 minutes. Add the spinach, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, tossing, until just wilted, 1 to 2 minutes. Stir the bacon and lemon juice into the spinach. Spoon the mixture over the ravioli.


bacon recipe courtesy of: Sara Quessenberry, Real Simple, May 2009

2582. WELSH RAREBIT on BEER WAFFLES with BACON and TOMATOES

makes 8 open-face sandwiches


For the Waffles:
1 3/4 cups (about 8 1/2 ounces) all-purpose flour 
2 tablespoons sugar 
2 teaspoons baking powder 
1 teaspoon baking soda 
1 teaspoon salt 
3 large eggs, separated 
1 1/2 sticks unsalted butter (6 ounces), melted 
1 cup buttermilk 
3/4 cup porter ale 
cooking spray

For the Sauce and Assembly

 16 strips thick-cut bacon 

12 scallions, thinly sliced 

4 tablespoons unsalted butter, cut into 4 pieces 

4 tablespoons all-purpose flour 

2 teaspoons Worcestershire sauce 

2 teaspoons dry mustard 

1/8 teaspoon cayenne pepper 

1/2 cup heavy cream 

1/2 cup porter ale 

2 large egg yolks 

2 cups (8 ounces) shredded extra-sharp yellow cheddar cheese 

Salt and pepper 

16 thick slices tomato from 4 large, ripe tomatoes

 

For the Waffles: Adjust oven racks to upper-middle and lower-middle positions and preheat oven to 300°F. Place a baking sheet on lower-middle rack. Heat waffle iron according to manufacturer’s instructions.

 

In large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In medium bowl, whisk together egg yolks, melted butter, buttermilk, and ale.

 

In clean, dry bowl, beat egg whites on medium speed until firm, but not dry, peaks form. 

 

Whisk beer mixture into flour mixture until incorporated. With rubber spatula, fold in egg whites.

Lightly coat waffle iron with cooking spray. Cook waffles according to manufacturer’s instructions, until crisp and golden. With tongs, carefully transfer to baking sheet in oven and repeat procedure until you run out of batter (see notes above). 

 

For the Sauce: Cook bacon in 2 to 3 batches in large skillet over medium heat until crisp and golden, 6 to 8 minutes per batch. Reserve 2 tablespoons fat, and discard any additional rendered fat accumulated between batches. With slotted spoon, transfer cooked bacon paper towel-lined plate. Alternatively, line dinner plate with 2 layers paper towels. Arrange 4 bacon slices on top, then cover with 2 more layers paper towels. Microwave 4 to 6 minutes until crisp. Repeat with remaining bacon and fresh paper towels.

 

Cook scallions over medium heat in rendered bacon fat (if you microwaved the bacon, cook the scallions in 2 tablespoons butter) until softened, about 3 minutes. Reserve.

Melt 4 tablespoons butter in large heavy-bottomed saucepan over medium heat. Add flour and cook, stirring constantly, until pale golden, about 2 minutes. Stir in Worcestershire, dry mustard, and cayenne and cook 30 seconds. In a slow, steady stream add cream and ale, whisking constantly and vigorously to avoid lumps. Whisk in egg yolks. Add cheese and cook, stirring, until completely melted. Season to taste with salt and pepper.

For the Assembly: Transfer waffles on tray to cooling rack and increase oven heat to broil. Break each bacon strip in half. Top each waffle with 4 pieces bacon and 2 slices tomato, then sprinkle with the cooked scallions. Spoon about 1/4 cup sauce over each and broil on top rack until bubbling and brown at the edges (time will vary according to oven). Serve immediately.


bacon recipe courtesy of: María del Mar Sacasa, for Serious Eats, April 23, 2012 | adapted from Bon Appétit

2581. FLAGEOLETS with AUTUMN GREENS and FRESH BACON

serves six


1/4 pound fresh bacon
2 cups kosher salt mixed with 2 cups sugar
2 cups dried flageolet beans, soaked overnight and drained
1 carrot, halved
1 onion, quartered
1 whole head garlic, halved widthwise
1/4 cup dried apricots, roughly chopped
2 bay leaves
1 dried ancho chile
About 2 tablespoons fino sherry vinegar
Salt
Freshly ground black pepper
A few leaves Tuscan kale
A few leaves black kale
A few leaves mustard greens
Good olive oil for drizzling

Pack the fresh bacon in the salt and sugar mixture, cover, and refrigerate for up to 4 hours. Rinse and pat dry, then cut into 1/2-inch cubes.

Combine the bacon, beans, carrot, onion, garlic, apricots, bay leaves, and chile in a pressure cooker and add cold water to come an inch above the beans. Fit the pressure cooker with the lid and raise the temperature to high until it starts to whistle. Reduce to the lowest setting and cook until the beans are creamy and cooked through, roughly 25 minutes. Remove the lid and adjust the seasoning with vinegar, salt, and pepper. Alternately, bring the ingredients to a boil in a large, heavy-bottomed pot and immediately reduce the heat to a simmer. Cook, covered, until the beans are thoroughly cooked through and creamy, roughly 1 3/4 hours. 

Remove the large aromatic vegetables, garlic, chile, and bay leaves from the pot and discard. They've done their flavoring job. Coarsely chop the greens or tear with your hands, then fold them into the beans. Simmer for another 5 minutes, or until the greens are tender.

Serve with warm crusty bread and a healthy dose of olive oil.

bacon recipe courtesy of: Seamus Mullen's Hero Food: How Cooking with Delicious Things Can Make Us Feel Better by Seamus Mullen

2580. TENDER SPRING VEGETABLE SAUTE with SMOKY BACON, MINT and FETA

1 pound spring vegetables–English peas, sugar snaps, broccoli florets, cauliflower, spinach or greens
olive oil
smoked bacon
3-4 spring onions, cut into slivers
splash of white wine
5 oz. feta cheese, cut into 1/4″ cubes
small handful mint, chopped
small handful parsley, chopped
salt  & pepper to taste

Blanch vegetables in boiling water for 30-45 seconds, then drain and refresh in ice water. Cut bacon into 1/4″ cubes or lardons and saute in a little olive oil until crisp and fat renders. Add spring onion and continue to saute for 2-3 minutes. Add vegetables to skillet and add white wine to deglaze pan. When hot throughout, add feta cheese and herbs and cook until herbs are bright. Serve sprinkled with additional chopped herbs.


bacon recipe courtesy of: Farmhouse Table, April 23, 2010

2579. CHEDDAR, BACON and SCALLION SOUFFLE

serves 4-6


1/2 cup finely chopped scallion
2 tablespoons unsalted butter
6 slices of lean bacon, cooked, drained, reserving 2 tablespoons of the fat, and crumbled
1/3 cup all-purpose flour
1 1/3 cups milk
cayenne to taste
1 1/2 cups coarsely grated Cheddar (about 6 ounces)
4 large eggs, separated

In a small heavy saucepan cook the scallion in the butter and the reserved bacon fat over moderately low heat, stirring, until the scallion is softened, stir in the flour, and cook the roux stirring, for 3 minutes. Add the milk in a stream, whisking, and boil the mixture, whisking, for 2 minutes. Remove the pan from the heat and whisk in the cayenne, the Cheddar, and salt and pepper to taste, whisking until the cheese is melted. Add the egg yolks, 1 at a time, whisking well after each addition, and whisk in the bacon. In a bowl with an electric mixer beat the egg whites with a pinch of salt until they hold stiff peaks, whisk about one fourth of them into the cheese mixture, and fold in the remaining whites gently but thoroughly. Pour the mixture into a buttered 1 1/2-quart soufflé dish and bake the soufflé in the middle of a preheated 375°F. oven for 30 to 40 minutes, or until it is puffed and golden. Serve the soufflé immediately.


bacon recipe courtesy of: Gourmet, September 1991

2578. PIZZA with BACON, ONIONS and CREAM

serves 4 for a light dinner with a salad; can be divided to 8 appetizer portions or 16 tiny party portions


1/2 pound pizza dough
Olive oil, for oiling baking sheets
1/2 cup fromage blanc or ricotta
1/2 cup crème fraîche or sour cream
1 tablespoon all-purpose flour
Salt and freshly ground pepper
1/4 pound thickly sliced smoky bacon, cut crosswise into 1/4-inch strips
1 medium onion, thinly sliced

Preheat oven to 450°F. In a medium skillet, cook the bacon over medium heat until the fat is rendered and the bacon crisps up. Remove with a slotted spoon and drain on paper towels. Add onion to skillet and cook until softened and beginning to caramelize, an amount of time I forgot to write down but would estimate at 7 to 10 minutes.

Whisk together (or blend together in a food processor, if you want it silky-smooth) fromage blanc and crème fraîche with flour, then season with salt and freshly ground black pepper.

Divide the dough into 4 pieces. Roll each piece out to a rough 8-inch round, about 1/8 inch thick. If the dough becomes difficult to roll, let it rest for 10 minutes, then continue.

Oil two large baking sheets. Transfer two dough rounds to each. Spread the fromage blanc mixture over the rounds to within 1/4 inch of the edge. Sprinkle with the bacon and onion. Bake on the bottom shelf of the oven for about 12 minutes, or until the crust is golden brown. Cut into wedges and serve.


bacon recipe courtesy of: Smitten Kitchen, January 13, 2011 |  adapted from André Soltner, "The Kitchen Shrink," Food & Wine, January 2002

2577. KIELBASA and BACON BRAISED CABBAGE MACARONI AND CHEESE

1/2 head green cabbage

1 pound elbow macaroni
6 strips bacon, chopped
1/2 large Spanish onion, diced
1/4 cup white wine vinegar
1 1/2 teaspoons sugar
1 pound kielbasa, sliced into 1/4 inch slices
1 cup heavy cream
1/2 cup Monterey Jack cheese, shredded
1/2 cup sharp cheddar, shredded
1/8 cup Tabasco
1 1/2 teaspoon honey
salt and pepper

Garnish
1/2 cup panko breadcrumbs
1/4 cup Italian flat leaf parsley, snipped
3 green onions, sliced
                                

Dice cabbage and soak in cold water for 3 hours. Preheat oven to 350 degrees. Cook elbow macaroni until al dente, drain. Spray a large skillet with Pam and saute sliced kielbasa until the edges are blistered. Remove kielbasa. Cook bacon in the large skillet til done, remove bacon but leave the fat in the skillet. Saute onions in the bacon fat until they are translucent. Drain the cabbage and add it to the skillet. Stir. Mix together the vinegar and sugar. Add the mixture to the skillet, stir,  and reduce the heat. Cover the skillet and cook on low until the cabbage is tender. In a large bowl, combine the pasta, kielbasa, bacon, braised cabbage, cream, cheeses, Tabasco and honey. Stir until thoroughly mixed.  Season with salt and pepper and mix again. Spray a large casserole dish with Pam and transfer the mixture into it. Cover the dish with foil and bake at 350 degrees for 30 minutes. Mix panko breadcrumbs, chopped parsley, and green onions together in a small bowl. Remove foil from pan after 30 minutes and sprinkle panko mixture over top of casserole. Bake uncovered until golden brown, about 10-15 minutes.


bacon recipe courtesy of: Elizabeth, Recipe Journey, February 3, 2011 | adapted from Chef/Owner Chris Bonfili, Avenue B, 5501 Centre Avenue, Pittsburgh, Pennsylvania 15232

2576. SESAME RAMEN with BACON and EGG

makes four servings 


3 (3 ounce) packages ramen noodles 
4 cups baby spinach
2 teaspoons dark sesame oil 
1 teaspoon low sodium soy sauce 
6 slices bacon, finely chopped 
1 bunch green onion, sliced 
4 eggs

Cook noodles in a large pot of boiling water, following package directions but omitting seasoning, 2 to 3 minute Add spinach for the last 30 sec of cooking. Drain and return noodles and spinach to pot. Stir in oil and soy. Set aside. Heat a large non-stick frying pan over medium. Add bacon and cook, stirring occasionally, until crispy, 5 to 6 minute Remove bacon to a paper-towel-lined plate. Set aside. Discard all but 1 tsp fat from pan. Return pan to heat and add green onions. Cook until onions are just tender, 1 to 2 minute Scoop onions into noodle pot. Crack eggs into pan. Cook, covered, until eggs are no longer runny, 1 to 2 minute Divide noodles among 4 plates. Top each with 1 egg. Sprinkle with bacon.


bacon recipe courtesy of: Sweet Jezebel (member), for Food.com: Home of the Home Cook, November 30, 2011

2575. GRILLED HICKORY-SMOKED BACON-WRAPPED RAINBOW TROUT

serves four


4 whole rainbow trout, about 1 lb. per fish, cleaned
olive oil
kosher salt

12 slices hickory-smoked bacon, room temperature 

Pat trout dry with paper towels if necessary. Brush trout inside and out with olive oil and season with salt. Starting with the head, just beneath the eye, begin to wrap the bacon around the circumference of the fish slightly overlapping so you do not see any of the fish skin. Each fish will take about 3 pieces of bacon to wrap. (Stop wrapping when you get to the last inch of the tail.) Wrap each fish and put on a clean platter. This step can be done up to 1 day in advance. If doing in advance, cover fish tightly and refrigerate until ready to grill.

Place fish in the center of the cooking grate over indirect heat and grill for 10 minutes. Turn fish and continue to cook for 5 to 10 minutes more or until fish flakes and is cooked through. Remove from grill and serve immediately.

bacon recipe courtesy of: Girls at the Grill

2574. FIDDLEHEAD FERNS with BACON, ONIONS and GARLIC

1/2 pound of fiddlehead ferns
1/2 pound of bacon
1 small or medium onion
1-3 cloves of garlic
1/4 cup of dry white cooking wine
2-3 tablespoons butter
Salt and Pepper

Rinse and re-rinse your fiddleheads to get all the dirt off of them, you can also brush them gently to loosen any clingy dirt. Bring a pot of water to a rolling boil and then boil the fiddleheads for about 3-4 minutes. Immediately, drain the water and place the fiddleheads into an ice bath to retain some of the color. After they’ve cooled, allow them to dry. While the fiddleheads are boiling, you can slice the bacon into bite-sized squares. Saute the bacon to desired crispiness. Slice the onion and garlic. Plop about 1 tbsp of butter into another pan for the fiddleheads. Saute the fiddleheads on medium-high heat for about 3-4 minutes. Then add the garlic and keep sauteing. Once the garlic is just beginning to brown, add the white wine. Stir constantly until most of the liquid is absorbed. After the bacon is done cooking, set it aside. Remove most of the bacon fat from the pan and use the remaining grease to saute the onions on high until slightly browned. Once most of the white wine is absorbed and before the fiddleheads get mushy, kill the burner and plate the greens. Top with bacon. Top with onion. Add salt and pepper to taste.


bacon recipe courtesy of: John Sifferman, Physical Living

2573. STEAK and BACON CHEDDAR MEATBALLS

makes about 2 dozen meatballs, 6 to 8 servings


3 tablespoons olive oil

1 onion, minced

scant 8 ounces bacon, cut into 1/4-inch dice

1 pound cooked steak, diced

1 pound ground beef, 80 percent lean

6 ounces sharp cheddar cheese, coarsely grated

3 large eggs

1/2 cup unseasoned bread crumbs

2 teaspoons salt

black pepper

In a large skillet, heat 1 tablespoon oil over medium heat. Add onion and bacon, and cook, stirring, until bacon has browned and onion is translucent, about 10 minutes. Using a slotted spoon, transfer onion and bacon to a plate and cool in refrigerator. Heat oven to 450 degrees. Use the remaining 2 tablespoons oil to coat a 9-by-13-inch baking dish. In a large bowl, combine steak, ground beef, cooled bacon and onions, cheese, eggs, bread crumbs and salt, and mix lightly but thoroughly by hand. To taste for seasoning, heat a small skillet and fry a chunk of the mixture until browned. Add salt and pepper to taste. Roll mixture into golf-ball-size balls, packing firmly. Pack snugly into the prepared dish, making even rows to form a grid. Roast for 20 minutes, or until firm and cooked through. (The center should be at 165 degrees.) Let cool for at least 5 minutes before serving. 

bacon recipe courtesy of: The Meatball Shop Cookbook by Daniel Holzman and Michael Chernow with Lauren Deen. Random House, 2011 | The New York Times, January 4, 2012 

2572. BACON, SAUSAGE and POTATO RACLETTE BREAKFAST

serves two

4 medium potatoes, cut into cubes

2 oz. bacon

12 mini strasbourg (cocktail) sausages

1/2 an onion, chopped

4 slices of raclette cheese

salt and freshly ground black pepper

2 teaspoons olive oil

paprika (optional)

Fry the onions, sausages and bacon in the oil until the onions are soft and the bacon is crispy. Add the potatoes and fry for an additional 5-8 minutes or until the potatoes are crispy around the edges and golden brown. Place the slices of raclette on top of the potato mixture and allow to melt. As soon as it has melted, serve on warm plates and season to taste with salt and pepper, as well as a sprinkling of paprika if desired.

bacon recipe courtesy of: Karen Booth, Lavender and Lovage, August 27, 2011

2571. PORTOBELLO, FRIED EGG, BACON, SPINACH and TOMATO SANDWICH

makes one breadless sandwich


2 portobello mushroom caps, cleaned with the stem removed
1 egg
handful of fresh spinach
2 pieces of bacon
8 cherry tomatoes
salt and pepper

Preheat your oven to 400 degrees. Clean the mushroom and spray with cooking spray and sprinkle with salt and pepper. Place on a piece of tin foil or small baking sheet and bake for about 6 minutes or until soft. While the mushrooms are cooking, get a large saute pan warm over medium heat. Spray it with cooking spray. Add the spinach and tomatoes in one corner of the pan. Then add the bacon so it can crisp up, and then the egg. Let everything cook, flipping the egg and bacon after about 3 minutes. Assemble your sandwich.


bacon recipe courtesy of: Kristen, The Slender Kitchen, July 1, 2011

2570. BACON-WRAPPED CHICKEN SATAY

makes 6 skewers to serve 2 to 3 persons


3 large chicken thigh fillets
1 teaspoon of salt
1/2 teaspoon of black pepper
1/4 teaspoon of cayenne
1/4 teaspoon of chili powder
1/2 teaspoon of dried thyme
1/2 teaspoon of dried tarragon
1/2 teaspoon of dried chives
2 to 3 bacon rashers
6 cocktail-sized bamboo skewers

Cut each fillet into six portions, each about two inches square. Season with salt, pepper, cayenne and chili powder. Add the thyme, tarragon and chives. Mix well. Place in a covered container and allow to marinate in the fridge for about 30 minutes. Preheat the oven to 375F. Cut the bacon rashers into four-inch lengths. If they are wider than the chicken pieces, trim them so that they are a bit narrower than two inches. Wrap each piece of chicken with bacon. Thread three pieces of bacon-wrapped chicken into each skewer. Bake or broil at 375F for 15 to 20 minutes or until nicely browned. DO NOT overcook to prevent the chicken from turning dry. Serve as an appetizer or as a main course with rice. Cole slaw on the side is a great addition.


bacon recipe courtesy of: CASA Veneracion, February 2, 2012

2569. SMOKED TURKEY and BACON CHOWDER with PUMPERNICKEL and CRANBERRY CROUTONS

makes ten main-course servings


For Chowder:
2 tablespoons vegetable oil
4 smoked turkey drumsticks (4 to 4 1/2 pounds total)
2 cups chopped applewood-smoked bacon (about 10 ounces), divided
2 pounds russet potatoes, peeled, diced
5 cups chopped onions
4 cups chopped celery
3 cups chopped carrots
12 large garlic cloves, peeled
2 tablespoons tomato paste
12 cups (or more) low-salt chicken broth
cayenne pepper

For Garnish (optional):
24 pearl onions
24 small fresh brussels sprouts

Thin strips of fresh sage
Pumpernickel and cranberry croutons (recipe below)

5 5x4-inch slices pumpernickel bread
whole-berry cranberry sauce (about 1 cup total; preferably homemade)

Toast bread. Cut each slice into 4 squares. Spread squares with cranberry sauce. Serve croutons with chowder

For Chowder: Heat oil in large pot over medium-high heat. Add turkey; sauté until brown on all sides, about 8 minutes. Transfer to plate. Add 1 cup bacon to pot; stir 1 minute. Add next 5 ingredients. Sauté until vegetables begin to soften, about 15 minutes. Mix in tomato paste. Add 12 cups broth; return turkey to pot. Bring to boil. Reduce heat to medium. Simmer until turkey and vegetables are very tender, about 45 minutes.

Transfer turkey to large plate; cool. Cut meat into bite-size pieces, discarding all skin, bones, and tendons. Working in batches, puree chowder in processor until smooth. Return puree to same pot; add diced turkey. Thin chowder with more broth by 1/4 cupfuls if too thick. Season with cayenne, salt, and pepper. DO AHEAD Can be made 2 days ahead. Chill uncovered until cold, then cover and keep chilled. Rewarm before serving.

For Garnish: Cook onions and brussels sprouts in pan of boiling salted water until tender, about 5 minutes. Drain; peel onions. Cut onions and brussels sprouts in half through core. DO AHEAD Can be made 2 days ahead. Cover and chill. Sauté 1 cup bacon in skillet over medium heat until crisp. Transfer to paper towels. Pour off all but 1 tablespoon drippings. Add onions and brussels sprouts to skillet. Toss until heated through.

Ladle chowder into bowls. Top with onions, brussels sprouts, bacon, and fresh sage. Serve Croutons alongside or on top of chowder.


bacon recipe courtesy of: David Burke, Bon Appetit, February 2007