2802. TRIPE, BUTTER BEANS, and SMOKED BACON

yields 4-6 servings


500 grams fresh honeycomb tripe (from the reticulum of the ox)

350 grams smoked bacon, skin removed and reserved

4 grams large onions, thinly sliced

4 carrots, halved

1 leek, halved

1 small bunch thyme in muslin

2 bay leaves

chicken stock

Pinch of mace

500 butterbeans soaked overnight and drained

1 garlic bulb, split

4 ounces butter

4 grams onions thinly sliced

1 tablespoon Dijon mustard

2 bunches watercress, stalks trimmed

Salt and fresh black pepper

 

Rinse the tripe several times, then bring to boil in salted water. Remove immediately and drain in a colander. In a large pot, place the tripe, onion, carrots, leek, thyme, and bay leaves. Fill with enough chicken stock to cover by about 1 inch. Add the bacon skin along with any bacon trim, check the seasoning, and add mace. Bring gently to a boil and reduce to a simmer. After 2 hours, check the tripe (it should be soft enough to pierce but not melted into stock). When ready remove the tripe and chill in the fridge. Pass the liquid through a fine sieve and refrigerate. In a separate pot, bring butter beans and water to a boil, then drain through a colander. Return to the pot with garlic and simmer until tender. Remove beans (discarding garlic) from heat and reserve water. Cut tripe into 1-inch pieces. Dice the skinless bacon and fry in a pot until golden, then reserve. Add butter and onions to pot and sweat until tender. Season carefully and add bacon, tripe, butter beans, and reserved tripe stock. Simmer gently, then season with salt and pepper. Add mustard and quickly wilt watercress before serving.

 

 

bacon recipe courtesy of: Fergus Henderson, St. John Restaurant, 26 St. John Street, London, UK EC1M 4AY

2801. ROTELLE with BACON, WATERCRESS and CHERRY TOMATOES

makes four servings 


1/2 pound sliced bacon, cut crosswise into 1/2-inch strips 
1 1/2 cups cherry tomatoes, halved 
1 teaspoon salt 
3/4 teaspoon fresh-ground black pepper 
1 bunch watercress (about 5 ounces), tough stems removed 
3/4 pound rotelle 
2 tablespoons butter 
2 tablespoons olive oil 
1 scallion including green top, cut into thin slices 
grated Parmesan cheese, for serving 

In a large frying pan, cook the bacon until golden brown and just crisp, about 5 minutes. Remove with a slotted spoon and drain on paper towels. Pour off all but 1 teaspoon of the fat. Add the tomatoes, salt, and pepper to the pan. Cook over moderate heat, stirring, until the tomatoes soften slightly, about 3 minutes. Add the watercress and cook, stirring, until just wilted, about 1 minute. In a large pot of boiling, salted water, cook the rotelle until just done, about 12 minutes. Reserve 3/4 cup of the pasta water. Drain the pasta and toss with the bacon, 1/2 cup of the reserved pasta water, the tomato mixture, the butter, and the olive oil. If the pasta seems dry, add more of the reserved pasta water. Top with the sliced scallions. Serve with grated Parmesan.


bacon recipe courtesy of: Food & Wine Magazine.com

2800. BRUSSELS SPROUTS with BACON and MISO-MUSTARD

serves four


For the Brussels Sprouts:
3 slices of bacon, cut into 1/2 inch bits
20–24 small Brussels sprouts, trimmed and cut in half lengthwise
1 tablespoon bacon fat, plus more to toss
Kosher salt
freshly ground black pepper
grated Parmesan cheese

For the Miso-Mustard:
1 tablespoon Dijon mustard
3 tablespoons rice wine vinegar
3 tablespoons white miso

Cook bacon in a large frying pan or skillet over medium-low heat until golden and crispy. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Reserve bacon fat.

Place halved brussels sprouts in a medium sized bowl and toss gently with a small drizzle of bacon fat. The halves should be glistening with (not drowning in) the bacon fat.

Warm 1 tablespoon of bacon fat in the same large frying pan or skillet over medium heat. Once the fat starts to shine a bit, swirl around the pan to coat the entire surface. Test the heat by placing one sprout cut side down in the pan. You should hear a slight sizzle. Anything more and the pan is too hot. You don’t want the sprouts to burn on the outside before their insides finish cooking. Working quickly, place the rest of the sprouts cut side down in the pan in a single layer. Do not try to overcrowd the sprouts. They can be touching; however, any sprouts that do not fit in the single layer, save for another batch or another use. Season with a pinch of kosher salt and cover.

Let the brussels sprouts cook for approximately 5 minutes. The flat bottoms should be slightly golden and the sprouts should be tender. Test for tenderness by spearing one of the sprouts with a fork. If the fork goes in and out with minimal resistance, the sprouts are cooked through. If you find your sprouts are not quite done, cover and let cook for an additional 1 – 2 minutes. I like to take a moment and move some of the darker golden brussels sprouts from the center of the pan to the outside and the barely colored sprouts from the outside in.

Once tender, uncover and turn up the heat from medium to medium-high. Cook the brussels sprouts until the flat bottoms are deeply golden and caramelized. Using a spatula, flip the sprouts so the rounded sides can get a little color. Season with additional kosher salt and freshly ground black pepper. Finish with a heavy dusting of grated Parmesan cheese.

To make the miso-mustard, combine Dijon mustard, rice wine vinegar and white miso in a small bowl. Stir or whisk until smooth.

Transfer sprouts to a large plate. Top with crispy bacon and serve with miso-mustard.


bacon recipe courtesy of: Brandon Matzek, Kitchen Konfidence, San Diego, December 10, 2012

2799. BACON SHORTBREAD COOKIES

½ cup salted butter, softened
¼ cup powdered sugar
½ teaspoon pure vanilla extract
dash of coarse sea salt
¼ cup crumbled bacon
1 cup all purpose flour
3 oz. dark chocolate, melted

In the bowl of a stand mixer, beat the butter until creamy. Add the powdered sugar and beat until smooth, about 2 minutes. Add in the vanilla extract and mix until combined.

Turn off the mixer and scrape down the sides. Add the salt, bacon, and flour. Mix on low speed until combined. The dough may appear crumbly. Turn the dough out onto a piece of plastic wrap. Press together into a disc and wrap. Refrigerate for 1 hour.

Preheat the oven to 350 degrees F.

Place the dough between 2 pieces of plastic wrap or waxed paper and roll out to a ¼ inch thickness. Remove the plastic wrap and cut out cookies into desired shapes. Place the cut outs on trays and place the trays into the refrigerator for 10-15 minutes to let the cookies firm up.

Place the cookies into the oven and bake for 8-10 minutes or until firm and lightly browned. Move the cookies to wire racks and cool completely.

Once the cookies are cooled, dip them into the melted chocolate. Move to waxed paper lined baking trays and place in the refrigerator to harden. Move the cookies to an airtight container and store in the refrigerator until ready to serve.


bacon recipe courtesy of: Amy's Cooking Adventures, March 20, 2012; adapted from Joy of Baking.com

2798. STEAMED CORN with CLAMS and BACON

makes four servings


1/2 cup diced slab bacon

4 cloves garlic, thinly sliced
24 littleneck clams
2 ears corn, shucked and cut into 2-inch lengths
3/4 cup dry white wine
2 teaspoons pimentón
aleppo pepper
handful fresh basil leaves, torn
healthy drizzle of olive oil 

In a large, heavy-bottomed pot, sweat the bacon over medium heat. Once it begins to render, about 2 minutes, add the garlic and sweat until translucent. Add the clams, corn and white wine, and stir in the pimentón. Increase the heat to high and cook, uncovered, for about 30 seconds, until the alcohol has evaporated. Reduce the heat to medium low, cover and steam until all the clams have opened and the corn is tender, 5 to 10 minutes. Discard any clams that don't open. Serve in a large bowl with a sprinkle of Aleppo pepper, torn basil and a generous drizzle of fruity olive oil.


bacon recipe courtesy of: Los Angeles Times, September 22, 2012 | adapted from Seamus Mullen's Hero Food: How Cooking with Delicious Things Can Make Us Feel Better, by Seamus Mullen. Andrews McMeel Publishing, 2012

2797. SKILLET TURNIPS and POTATOES with BACON

makes six servings 


1 tablespoon red wine vinegar 
1 tablespoon sugar 
2 tablespoons extra-virgin olive oil 
8 ounces thick-cut bacon slices, cut crosswise into 1-inch pieces 
1 medium onion, thinly sliced 
4 large garlic cloves, peeled, crushed 
1 1/2 pounds turnips, peeled, cut into 1-inch chunks 
1 1/2 pounds white-skinned potatoes, peeled, cut into 1-inch chunks 
1 teaspoon coarse sea salt 
1 tablespoon chopped fresh Italian parsley

Mix 1/4 cup water, vinegar, and sugar in small bowl. Combine oil and bacon in heavy large skillet; sauté over medium-high heat until fat is rendered, 3 to 4 minutes. Add onion and garlic; sauté until onion is golden, about 5 minutes. Add turnips and potatoes; sprinkle with 1 teaspoon sea salt and toss 5 minutes. Reduce heat to medium-low, cover, and cook until vegetables are almost tender, stirring and turning vegetables occasionally, about 15 minutes.

Push vegetables to 1 side of skillet. Pour vinegar mixture into cleared space. Toss vegetables with vinegar mixture. Spread vegetables in even layer in skillet; cook until golden and slightly crisp on bottom, about 4 minutes. Turn vegetables over; spread in even layer and cook until browned and slightly crisp on bottom, about 4 minutes. Continue to turn, spread, and cook vegetables until tender, golden, and crisp around edges, 7 to 8 minutes longer. Season with more sea salt and black pepper. Transfer to bowl. Sprinkle with parsley.


bacon recipe courtesy of: Lidia Bastianich, Bon Appetit, October 2010

2796. GNOCCHI with BACON MARINARA and CRISPY ARUGULA

makes four servings 


1 package prepared gnocchi (4 serving size package) 
4 slices bacon, chopped 
½ whole medium onion, finely diced 
3 cloves garlic, minced and divided 
2 cups canned crushed tomatoes
crushed red pepper, to taste
salt to taste 
1 tablespoon olive oil 
4 cups arugula, washed and coarsely chopped 
½ cups loose basil leaves, optional

Bring a pot of water with 1 tablespoon salt to a boil for the gnocchi. When it boils, boil the gnocchi for 2-4 minutes, as package directs. Cook just until the gnocchi floats to the top of the boiling water. Drain off the water and set the gnocchi aside until ready to use.

Meanwhile, make the marinara. Heat a large skillet to medium heat and add the bacon. Stir and cook for 5 minutes or so until bacon is browned at the edges but still somewhat soft. Add the onion to the bacon and cook for 2 minutes more, stirring.

Add half the garlic to the onion mixture and stir for 90 seconds, then add the crushed tomatoes. Taste the marinara, and add as much crushed red pepper and salt as you’d like. Let the sauce simmer very gently while you prepare the arugula.

Heat a separate skillet to medium heat with a drizzle of olive oil. Add the arugula and remaining garlic with a sprinkle of salt and saute for 90 seconds until wilted and crispy around the edges. Remove pan from heat and set aside.

Right before serving, add the drained cooked gnocchi and basil leaves to the marinara. Stir together.

Serve each portion of gnocchi topped with a bit of garlic arugula. Drizzle with good olive oil.

bacon recipe courtesy of: FunnyLoveLindsay, Tasty Kitchen, November 13, 2012

2795. BAKED EGGPLANT with BACON and MOZZARELLA

1 large eggplant
1 clove of garlic, minced
1 small onion, diced
1 15oz can of diced tomatoes
1/2 pack of bacon, diced
1 pepper (yellow or green), diced
6 slices of fresh mozzarella cheese
Salt and pepper
6 basil leaves, cut into chiffonades

Preheat oven to 375°F. Cut the eggplant in half, lengthwise, and scoop out the insides. Dice the insides. Place the hollowed eggplant “boats” on a non stick baking sheet. Heat a medium pan on medium heat. Stir-fry the bacon until done. Drain the fat from the bacon. Add the garlic, onion, and diced eggplant to the bacon in the pan. Cook until onions and eggplant are soft. Add the tomatoes and pepper. Cook the mixture down for around 10 minutes. Add salt and pepper to taste. Fill the eggplant “boats” with the mixture and cover with mozzarella slices. Bake for 25 minutes. Serve with basil on top.


bacon recipe courtesy of: Fork + Canvas, January 18, 2012

2794. PAN-FRIED BACON with POACHED EGG and BALSAMIC TOMATOES

serves two


1 teaspoon sunflower oil

4 rashers of rindless smoked back bacon 

1 teaspoon white wine vinegar 

2 free-range very fresh eggs (fridge cold)

8 cherry tomatoes, halved

good handful of watercress 

drizzle of good-quality balsamic vinegar 

freshly ground black pepper

Brush a large non-stick frying pan with sunflower oil, using the tip of a pastry brush. Place the pan over a medium heat and add the bacon. Cook for two minutes until lightly browned, then turn and dry-fry on the other side for another three minutes. While the bacon is cooking, half fill a medium non-stick saucepan with water, add the vinegar and bring to the boil. Turn the heat to low, so the water is only just bubbling. Crack the eggs into the water, one at a time, spacing them well apart. Cook for 2½ minutes. The eggs should rise to the surface within a minute. If the egg white sticks to the bottom of the pan, lift it gently with a wooden spoon. Alternatively, you can use a hob-top egg poacher, lightly greased with sunflower oil. Add the tomatoes to the pan with the bacon and season with plenty of black pepper. Cook the tomatoes for about a minute until just beginning to soften, turning them once. Put a small pile of watercress on each plate. Place some bacon and tomatoes on the plates and drizzle with a dash of balsamic vinegar. Take the eggs out of the water with a slotted spoon and place them on top. Season with a little more pepper and tuck in right away while it’s all lovely and hot.

bacon recipe courtesy of: The Hairy Bikers, Hairy Dieters: How to Love Food and Lose Weight, BBC-Food

2793. MAPLE BACON ICE CREAM

yields 8-10 servings


1 cup grade B maple syrup
4 cups half-and-half
1 1/2 cups granulated sugar, divided
5 egg yolks
1/2 pound thick-cut bacon (about 6 slices)
special equipment: candy thermometer, ice cream maker

In a medium saucepan over moderate heat, reduce the maple syrup to 1/2 cup. Set aside. Over moderate heat in a medium saucepan, heat the half-and-half with 1/2 cup sugar until hot and just bubbling around the edges. In a medium bowl, whisk the yolks with 1/2 cup sugar, then add 1 cup hot half-and-half mixture in a slow stream, whisking constantly. Pour the whole egg mixture back into the saucepan and cook over medium heat, stirring constantly with a wooden spoon, until the mixture coats the back of the spoon and registers 170 degrees F on a thermometer. Do not let boil. Pour the mixture through a fine mesh sieve into a medium bowl and whisk in the maple syrup. Cover with parchment paper letting the paper touch the surface of the mixture, to prevent a skin from forming. Chill the mixture until very cold, at least 6 hours and up to overnight. Preheat the oven to 425 degrees F. Line a rimmed sheet pan with heavy foil. Place a baking rack over the lined sheet pan and arrange the bacon slices across the rack next to each other. Bake until crispy, about 15 minutes. When cool enough to handle, finely chop. Line a sheet pan with parchment paper and set aside. Place the remaining 1/2 cup sugar in the saucepan and cook over medium heat, stirring with a fork, until the sugar starts to melt. Stop stirring and cook until the sugar is a golden caramel color, about 10 minutes. Add the bacon and stir to coat. Pour onto prepared baking sheet and let harden. Chop the candied bacon into small pieces. Freeze the custard in an ice cream maker according to the manufacturer's instructions, 20 to 30 minutes and at the last minute, add the candied bacon and let churn until just combined. Transfer to an airtight container and freeze.


bacon recipe courtesy of: Claire Robinson, "Beachy Keen," 5 Ingredient Fix, 2011, Food Network

2792. SOPA DA PANELA (SOUP OF THE KETTLE)

yields eight servings


1 2- to 2 1/2-pound chicken, with giblets
1/4 pound double-smoked slab bacon
6 ounces hot Italian sausages
6 ounces sweet Italian sausages
1/4 pound linguica, chorizo or pepperoni
2 medium yellow onions, peeled
6 large branches parsley
3 quarts cold water
6 ounces day-old French or Italian bread, cut in 1-inch cubes
10 small sprigs mint
3 teaspoons salt
1/4 teaspoon freshly ground black pepper

In a large heavy kettle over moderate heat, bring the chicken, its giblets, the bacon, the whole sausages, the onions, parsley and water to a simmer, skimming off froth. Cover and simmer slowly 1 to 1 1/4 hours until the chicken is very tender. Arrange the bread cubes over the bottom of a 5- to 6-quart shallow heatproof casserole and scatter the mint sprigs evenly on top. When the chicken is done, lift it and all sausages from the kettle and cool until easy to handle. Discard the bacon, onions and parsley, then skim as much fat from the kettle liquid as possible. Add the pepper and 2 teaspoons of the salt, raise heat to high and boil uncovered while you cut up the meats. Slice the sausages 1/4 inch thick and lay in the casserole on top of the mint. Coarsely chop the giblets and scatter over all. Separate the chicken meat from the bones and skin, cut in bite-size pieces, and lay in the casserole. Taste the broth for salt and add more if needed. Pour the boiling broth into the casserole and let stand 5 minutes. Ladle into soup plates and serve.


bacon recipe courtesy of: Jean Anderson, "In Portugal, Cooking Via Moliere," The New York Times, March 4, 1987

2791. TOMATILLO GRILLED CHEESE and BACON SANDWICHES

serves 4 to 6


12 slices (1/2-inch thick) ciabatta bread
about 1/4 cup butter, softened
4 oz. sharp cheddar cheese, thinly sliced
about 4 tomatillos (6 oz.), husks removed, rinsed, and cut into 1/4-inch thick slices
8 slices cooked bacon, broken into thirds
1/4 cup cilantro sprigs
6 oz. panela cheese or mozzarella, cut into thin wedges

Spread a side of each bread slice with butter. Turn 6 slices over; top with cheddar, then tomatillos, bacon, cilantro, and panela. Top with remaining bread, buttered side up. Cook sandwiches in a large nonstick frying pan (work in batches or use 2 pans) over medium-low heat until golden on both sides and cheese melts, 7 minutes total.


bacon recipe courtesy of: "In Season," Sunset, August 2012, p. 90

2790. ROASTED BRANZINO with BACON, SHRIMP and FRENCH BEANS

makes two servings


fresh branzino, cleaned and butterflied
2 pieces of good bacon
12 small cleaned shrimp
2 tablespoons good whole grain mustard
1 cup of panko bread crumbs
vegetable oil spray
juice of one fresh lemon
handful French beans ends trimmed

Beans: Steam until tender then sauté with a little butter and lemon juice and season to taste. Add some lemon zest and serve in the fish when ready.

Start by places one strip of bacon on each side of the fish. Now mix together the mustard and the mayo and paint the inside of the fish covering the bacon as well. Place about 12 small cleaned shrimp on the fish scattering evenly and finish with a layer of panko bread crumbs. Preheat your oven to 450 degrees and spray a light coating of vegatable oil on the bread crumbs before putting in the oven. Now roast until the fish is golden brown about 15-20 min and you can see the fat has rendered out of the bacon. Now slid onto a plate and serve with the French beans in the middle and a little more lemon juice.


bacon recipe courtesy of: Benny Doro, February 19, 2011

2789. SWEET & SOUR BACON and GREEN BEANS

yields 4-6 servings 


1/2 pound bacon, cut into small chunks
1 onion, chopped
2 pounds green beans, ends trimmed and cut into manageable sized pieces
2 tablespoons vinegar
2 tablespoons sugar
salt and pepper to taste

Heat a large skillet over medium heat. Add bacon and fry until crispy. Remove the bacon to a paper-towel lined plate and spoon out several Tablespoons of bacon grease and reserve for another use. Add the onion to the bacon grease and cook until softened. Add the green beans and cook until tender-crispy, or your desired tenderness. Add the sugar and vinegar and stir well. Add the bacon back to the pan and cook, stirring, for another minute or two. Season to taste with salt and pepper.


bacon recipe courtesy of: Cate, Girl Cooks World, October 31, 2011, adapted from Southern Plate: Classic Comfort Food That Makes Everyone Feel Like Family, by Christy Jordan; William Morrow Cookbooks, 2010

2788. ONION, BACON and BUTTERNUT TART

serves 6 as a main course, 12 as an appetizer


all-purpose flour for rolling dough
14 ounces whole wheat pizza dough, thawed if frozen
5 slices thick-cut bacon
1 large onion, halved and thinly sliced
2 cloves garlic, thinly sliced
1/2 teaspoon fine sea salt
1 (10 ounces) package frozen diced butternut squash (1 1/2 cups), thawed
1 1/2 cup (about 6 ounces) grated Fontina or Gruyère cheese
2 teaspoons extra-virgin olive oil, divided 
1 tablespoon chopped fresh thyme

On a lightly floured surface with a lightly floured rolling pin, roll dough out to a circle about 14 inches in diameter; if the dough pulls back strongly, stop rolling, cover the dough with a kitchen towel and let rest 10 minutes before continuing. Transfer dough to a round pizza pan, stone or large greased baking sheet; reshape dough as needed, but you can leave any edges of the dough hanging over the sides of the pan (they will be folded in later). Cover with a towel and refrigerate.

Preheat oven to 475°F and place a rack in the middle of the oven. Cook bacon in a large skillet over medium heat until crisped, 8 to 10 minutes. Transfer bacon to a paper-towel-covered plate to drain. Pour off all but 1 tablespoon of grease left in skillet. Return skillet to medium heat and add onion, garlic and salt. Cook, stirring occasionally, until onion is golden and tender, about 15 minutes. Add squash and cook, tossing gently once or twice, until any excess moisture evaporates, 2 to 3 minutes.

Scrape onion mixture into middle of dough and spread evenly, leaving a 1-inch border around edges. Sprinkle top with cheese. Brush edge of dough with half the oil and fold it over to make a ½-inch rim. Brush rim with remaining oil. Bake until tart is deeply browned and dough is cooked through, 20 to 25 minutes. Sprinkle with thyme and cool 10 minutes, then transfer to a cutting board and cut into wedges or squares for serving.


bacon recipe courtesy of: Whole Foods Market

2787. BACON-BRAISED GOOSE in HONEY MUSTARD SAUCE

1-2 strips of bacon
goose breasts

Honey Mustard Sauce:
1 cup honey
1/2 cup prepared mustard
1/2 cup butter (or margarine)
2 teaspoons salt
2 teaspoons curry powder

Combine the ingredients in a small cooking pot and heat over low to medium heat, stirring continuously until all the ingredients are thoroughly mixed together. The honey mustard sauce will later be poured over the goose prior to baking. Save any leftover sauce in the refrigerator for the next batch of duck or goose. 

Braise the Goose Breasts: Cook one or two strips of bacon in a cast iron frying pan. Remove the strips and place the goose breasts in the bacon grease on medium to high heat, braising both sides of the breast for 2 to 3 minutes on each side until golden brown. The bacon grease adds a mouth-watering smoky flavor to the goose that really makes the meat "pop". For a healthy heart version of the recipe use olive oil in lieu of bacon grease.

Place the browned breasts into the bottom of a baking dish and cover halfway with the honey sauce. Cook covered at 375 degrees for 15 to 20 minutes or until goose is medium rare to medium. Slice the breast across the grain and drizzle with honey mustard sauce from the bottom of the cooking dish. This goes great with wild rice and steamed carrots, beans, or broccoli.


bacon recipe courtesy of: Rob Endsley, The Outdoor Line, EXPERT DRIVEN Hunting & Fishing Talk Radio, 710 AM ESPN Seattle, 11713 60th Street NE, Lake Stevens, Washington 98258, December 6, 2009

2786. BACON FAT GINGERSNAPS

makes 3 to 4 dozen cookies 


3/4 cup bacon drippings (from 1 1/2 to 2 pounds bacon), at room temperature 
1 cup granulated sugar, plus more for the work surface 
1/4 cup molasses (not blackstrap) or cane syrup 
1 large egg 
2 cups all-purpose flour 
1 1/2 teaspoons kosher salt 
2 teaspoons baking soda 
2 teaspoons ground ginger 
1/2 teaspoon ground cloves 
1/2 teaspoon ground cinnamon

Combine all of the ingredients in a food processor and pulse just until a smooth, stiff dough forms. Wrap the dough tightly in plastic wrap and refrigerate for at least a few hours and up to 2 days. Preheat the oven to 350°F (176°C). Line 2 baking sheets with parchment paper. Place about 1/4 cup sugar in a shallow bowl. Break off 1-tablespoon chunks of cookie dough and roll them into balls. Drop them in the sugar, roll to coat, and place them on the baking sheets, spacing them about 2 inches apart. If desired, gently flatten the dough. Bake the cookies for 10 to 12 minutes, until dark brown. Let cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely.


bacon recipe courtesy of: CookFight: 2 Cooks, 12 Challenges, 125 Recipes, an Epic Battle for Kitchen Dominance, by Julia Moskin and Kim Severson; Ecco, 2012 | Leite's Culinaria, November 30, 2012

2785. BACON KEBOBS with CITRUS-GINGER GLAZE

serves six


1 cup orange juice
2 tablespoons fresh grated ginger root
2-3 cups of large diced pineapple
3 green or red bell peppers, large diced
1 red onion, large diced
12 strips of applewood smoked bacon
3 in. heavy-duty tooth picks

Heat orange juice in small saucepan with ginger and reduce juice by 1/3. Let sauce cool, and pour sauce over pieces of diced pineapple and peppers. In a sauté pan, heat 1 tbsp. olive oil, sauté peppers, onion and pineapple over medium high heat until half cooked (about 1-2 minutes). Cool all ingredients and set aside. Cook bacon in the oven until bacon is cooked but not crisp. (This will make the bacon easier to place on the kebob). Assemble ingredients on a tooth pick starting with the end of a bacon strip, pineapple, pepper, fold bacon back onto tooth pick, add onion, pepper, fold bacon again so the end of the bacon strip is on the tooth pick. Chill until ready to serve. To serve, heat kebobs on a greased cookie sheet in the oven at 350 degrees for 5 minutes or heat on a grill until meat crisps and vegetables and pineapple are hot-serve. 


bacon recipe courtesy of: Patrick Cudahy, One Sweet Apple-Wood Lane, Cudahy, Wisconsin 53110

2784. MUSSELS with BACON and RAPINI

yields four portions


8 oz. thick-cut bacon, diced
4 thick slices crusty bread 
1 teaspoon pepper 
1 teaspoon salt 
1 teaspoon steak spice 
1 tablespoon vegetable oil
1/2 head rapini 
1 tablespoon olive oil
1 medium-size Spanish onion, halved and sliced 
2 cups whole red cherry tomatoes 
3/4 cup white wine
2 pounds mussels, scrubbed and debearded 
3/4 cup water 
1/4 cup chopped fresh dill 
1/4 cup chopped fresh chives 
2 tablespoons butter
lemon juice
salt and freshly ground black pepper

In a large skillet, cook the bacon over medium heat until crispy, about 7 minutes. Remove from pan and set aside. Add the cubed up bread to the skillet to soak up all the excess bacon fat, add pepper and let it go on medium to low heat until bread crisps up. Remove from pan and set aside.

For the croutons: Chop up the bread into thick cubes. Toss with the seasonings and oil. Bake until golden and crispy.

For the mussels: Bring a large pot of water to boil for 30 seconds. Add the whole rapini and blanch for 45 seconds. Remove and plunge into a bowl of ice water. Drain and roughly chop. Set aside.

In another pan, add and the olive oil and onions and cook for 2 minutes, then add the cherry tomatoes and continue cooking for 5 minutes. Add the wine, cover, and cook for 2 minutes then add mussels and water and cook until they begin to open, about 5 to 7 minutes. Add the rapini to the pan of muscles and cook for 2 minutes. Remove from heat, discard unopened mussels, add bacon, dill, chives, butter, lemon juice, to taste, salt, and pepper and serve with croutons on top.


bacon recipe courtesy of: Chuck Hughes, "The Locksmiths," Chuck's Day Off, Cooking Channel TV

2783. APPLEWOOD-SMOKED BACON BEIGNETS with BLACK WASABI and AGAVE NECTAR

Beignets 
2 quarts canola oil
¼ lb butter, medium diced
1/2 cup water
1/2 cup milk
1 cup all-purpose flour
4 eggs
¼ lb bacon, chopped, cooked crispy
1 tablespoon aonori (dried powder Japanese seaweed)
2 tablespoons chives 

Black Wasabi
1 cup Dijon mustard
4 tablespoons fresh lemon juice
2 tablespoons wasabi paste
4 tablespoons olive oil
2 packages squid ink
Pinch of salt
Pinch of pepper, black ground
Agave nectar (to drizzle on the beignets, to taste) 

Black Wasabi: Thoroughly mix all the ingredients for the black wasabi and place in refrigerator to chill. 

Beignets: Place the canola oil in a stockpot and preheat to 350 degrees F. In a medium sized pot bring the butter, water and milk to a simmer. Sauté bacon until crispy. Place on paper towels to drain. Add the flour to the milk mixture and mix thoroughly by hand for 5 minutes or until the dough falls from the sides of the pot. Remove and place dough in a mixer immediately. Turn the mixer on medium and gradually add one egg at a time. Mix thoroughly. Add the cooked bacon, aonori and chives. Mix thoroughly. Place teaspoon-size scoops of dough immediately into the fryer. Constantly stir the beignets while they are frying to achieve even browning (about 5-7 minutes). Remove fried beignets from the fryer and top them with the black wasabi sauce and agave nectar. Serve immediately. 


bacon recipe courtesy of: Chef Mike Potowski, Benjy's (on Washington), 5922 Washington Avenue, Houston, TX 77007 | Cleverly Stone, Talk 650-CBS Radio Houston & Fox 26 Morning News | HoustonTexasFood.com, April 23, 2010