2984. PEAR, BACON and SWISS SANDWICH with LINGONBERRY MAYONNAISE

serves one


2 slices rye bread
4 slices Swiss cheese
3 slices bacon, encrusted in crushed potato chips, baked in a 350 oven until crisp
enough pear slices to cover bread
salt and pepper to taste
1 tablespoon mayonnaise
1 1/2 tablespoons lingonberry preserves
2 tablespoons butter
1 tablespoon toasted slivered almonds

Mix mayo and jam together. Spread on both slices of bread. Add almonds on top of mayo mixture on both sides. Assemble the rest of the ingredients on the bread. Close sammie and butter the outside of each side. Grill until cheese in melted and bread is golden.


bacon recipe courtesy of: Nancy R (member), Durham, North Carolina, Just A Pinch

2983. FUSILLI with BACON, ONIONS and MUSHROOMS

makes four servings


coarse salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
3 slices thick-cut bacon, cut into 1/4-inch pieces (about 3/4 cup)
1 large yellow onion, halved lengthwise and thinly sliced (3 cups)
10 ounces cremini mushrooms, trimmed and cut into 1/4-inch slices (3 cups)
3/4 pound fusilli or other short pasta
1 cup loosely packed fresh mint or parsley leaves, chopped
2 ounces finely grated Parmesan cheese, finely grated (3/4 cup)

While bringing a large pot of salted water to a boil, heat oil and bacon in a large skillet over medium heat until bacon fat is rendered and bacon is golden brown, about 8 minutes. Add onion and a pinch of salt, and cook, stirring frequently, until tender, about 8 minutes.

Pushing onion and bacon to edge of skillet, add mushrooms to center, in a single layer as much as possible. Raise heat to medium-high, and cook, without stirring, until mushrooms begin to sizzle and brown, about 5 minutes. Reduce heat to medium, sprinkle mushrooms with salt, and stir onion and bacon into mushrooms. Cook mixture, stirring occasionally, until mushrooms are tender, about 3 minutes.

When water boils, add pasta to boiling water, and cook until almost al dente, about 10 minutes (do not drain water). Transfer pasta to skillet using a strainer. Reduce heat to low, and gradually stir in 1 cup pasta water, about 1/2 cup at a time. Toss over low heat until sauce is silky and pasta is well coated, 2 to 3 minutes.

Turn off heat. Stir in mint or parsley, and half the cheese. Season with pepper. Divide among 4 bowls, and top with remaining cheese.


bacon recipe courtesy of: Martha Stewart Living, April 2012

2982. ROASTED PEAR, BACON and SPINACH SLAW with KUMQUAT TAHINI DRESSING

serves 2 as a meal


For Salad:
2 cups shredded green or purple cabbage
2 cups finely chopped spinach
3 strips of bacon
3 shallots
1 pear
1 tablespoon sunflower oil and 1 teaspoon, kept separate
1 pinch of salt

 

Dressing:

1 tablespoon tahini

1 tablespoon coconut milk (or cream)

1/2 teaspoon maple syrup

1 teaspoon apple cider vinegar

4 kumquats

1 pinch chili powder

1 pinch smoked salt

1 pinch black pepper

 

Preheat oven to 350. Chop both the pear for the salad and the kumquat for the dressing in thin slices. Put in two separate baking pans (the smallest you have). For the pear, drizzle 1 teaspoon of sunflower oil and a pinch of salt over. Stir well, then put both pans into the oven. Let the kumquat cook for about 8 minutes, and the pear 15. When you remove the kumquats from the oven, give the pears a stir.

 

Meanwhile, chop your shallots and saute them in 1 tablespoon of sunflower seed oil over medium low heat for 6 minutes. Then keep them in the pan but push them to the side and add your bacon to the pan. Let bacon cook on both sides until crisp. While this cooks, chop your cabbage and spinach well. Put in a bowl. When your bacon is done, chop it finely and add to your slaw with 1/2 of your shallots. Put the other 1/2 in a small jar with your roasted kumquats and the rest of the dressing ingredients. When your pear is done, add it to your salad and top with the dressing. Stir well and serve as a meal or a side.

 

 

bacon recipe courtesy of: Skylor Powell, Sprout Health, for Healthy Way to Cook, May 8, 2013

2981. SAUTEED RADISHES with BACON and ORANGE BUTTER

makes six servings 


1/4 pound applewood-smoked bacon, cut into 1-inch dice 
6 tablespoons unsalted butter 
3 pounds radishes with their greens; radishes quartered lengthwise with some stem still attached, greens coarsely chopped 
salt and freshly ground black pepper 
3 large shallots, thinly sliced 
1 tablespoon sugar 
1 cup freshly squeezed orange juice 

In a large, deep skillet, cook the bacon over moderate heat until crisp, about 4 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain. Pour off the bacon fat in the skillet.
 
Add 2 tablespoons of the butter to the skillet and melt over moderately high heat. Add the radish greens, season with salt and pepper and cook, stirring, until wilted, about 3 minutes. Scrape the greens into a bowl. 

Melt the remaining 4 tablespoons of butter in the skillet. Add the radishes, shallots and crisp bacon and cook over moderately high heat, stirring a few times, until the radishes are golden brown, about 6 minutes. Add the sugar and cook for 2 minutes, until dissolved. Add the orange juice and boil, stirring a few times, until the radishes are barely tender and the sauce is lightly thickened, about 2 minutes. Stir in the radish greens, season with salt and pepper and serve.


bacon recipe courtesy of: Emeril Lagasse, Food & Wine, February 2012

2980. STEAMED BACON and TARO ROOT in PRESERVED BEAN SAUCE

750 grams fresh bacon with skin
750 grams taro root, peeled and cut into thin, 6x8cm slices
2 tablespoons soy sauce
4 cloves garlic, chopped
2 squares fermented bean curd
2 stalks spring onions

Blended:
1 teaspoon cornstarch
2 teaspoons water
1/2 teaspoon salt
250 grams spinach, cut into 10cm lengths
cooking oil for deep-frying

Seasoning Ingredients:
11/2 tablespoons soy sauce
1/2 teaspoon salt

Place bacon in a pot and add enough water to cover. Cook over medium heat, 30 minutes. Drain and dry. Discard liquid. Lightly prick skin and rub soy sauce all over meat. Heat oil and rinse in cold water. Skin side downwards, over medium heat for 3 minutes, till golden brown. Drain and rinse in cold water. Cut into slices, the same size as taro slices. Reheat oil and deep-fry taro slices till golden brown. Drain. Drain off all but 4 tablespoons oil in pan. Reserve 3 tablespoons of the used oil. Reheat and stir-fry garlic and fermented bean curd till fragrant. Add seasoning ingredients and bring to the boil. Cook 2 minutes. Remove from heat. Alternately arrange bacon and taro slices (skin side downwards) in a heatproof bowl just large enough to contain them. Pour in boiled seasoning ingredients and place spring onions over. Steam over high heat, 11/2 hours. Carefully drain and reserve the soup. Invert steamed bacon and taro slices onto serving plate.


bacon recipe courtesy of: Asian Food Recipes

2979. FRIED CHICKEN with CHILI and BACON POPCORN

serves four


150 grams bread crumbs
100 grams polenta
1 tablespoon cinnamon
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon ground fennel seeds
1 tablespoon sesame seeds
125 grams plain flour
2 eggs, beaten
4 x 175 grams chicken breasts cut into 3 long strips
oil, for deep-frying 

For the popcorn
90 grams butter
1 bird's eye red chilli, finely chopped
1 teaspoon smoked paprika
1 teaspoon cayenne pepper
100 grams smoked bacon lardons, fried
2 tablespoons oil
100 grams popping corn

To serve: coleslaw and pickled gherkins

To make the coating, mix the breadcrumbs, polenta, spices and sesame seeds in a bowl. Then put the flour and eggs in two more separate bowls. Coat the chicken in flour, then in egg and finally in the breadcrumb mix. Deep fry at 160°C for about 8 minutes until crisp and golden, then drain on kitchen paper. To make the popcorn, melt the butter, chilli and spices together, then cook until the mixture begins to bubble. Remove from the heat and stir in the bacon. Heat the oil in a deep heavy-bottomed pan. Add the popping corn and put on the lid. Start to shake the pan gently when you can hear the kernels popping and continue to shake gently until they stop. Take the corn off the heat and stir in the chilli bacon butter. Serve the popcorn with the chicken, coleslaw and pickled gherkins.


bacon recipe courtesy of: Simon Rimmer, Sunday Brunch, Channel 4

2978. TAGLIATELLE with ERYNGII MUSHROOMS, BACON and WALNUTS

serves four


2/3 pound tagliatelle
2/3 pound dried eryngii mushrooms, reconstituted
1/4 pound bacon
1/4 cup well drained ricotta
1/2 cup shelled walnut halves, chopped
a small onion, peeled and chopped
a small bunch parsley, finely chopped
a small bunch fresh thyme, chopped
1/4 cup dry white wine
extra-virgin olive oil
sea salt
freshly ground green peppercorns to taste
 
Set pasta water to boil. When it does, salt it and cook the pasta. Slice the bacon into thin sticks. Dilute the ricotta with a couple of tablespoons of the hot pasta water. When the water is close to boiling, heat 2 tablespoons of olive oil in a broad deep skillet and sauté the bacon for 2-3 minutes, until it colors. Add the mushrooms and continue to cook, stirring. When they have lightly browned, salt add the wine. Continue to cook for a few minutes more. In the meantime, cook the tagliatelle according to package instructions. Drain the tagliatelle as soon as they reach the al dente stage and turn them into the skillet. Add the ricotta and mix well over a brisk flame. Remove from the flames, dust with the chopped herbs, and serve at once.


bacon recipe courtesy of: Olive Nation, 50 Terminal Street, Building 2, 7th floor, Charlestown, MA 02129

2977. BARBECUE PORK RIBS with SMOKY BACON BARBECUE SAUCE

makes 4 to 6 servings


For the ribs
5 cloves garlic, minced
1 tablespoon plus 1 teaspoon kosher salt
1 tablespoon packed dark brown sugar
1 tablespoon smoked paprika
2 teaspoons ancho or New Mexican chile powder
2 teaspoons freshly ground black pepper
2 teaspoons chopped fresh sage leaves
1 teaspoon chopped fresh thyme leaves
1 teaspoon dry mustard
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground ginger
1/2 teaspoon cayenne pepper (optional)
2 slabs St. Louis–style pork spareribs (about 7 pounds total) or 2 slabs pork spareribs (about 8 pounds total)

For the barbecue sauce: 

6 ounces bacon, diced  

2 medium onions, finely chopped 

5 cloves garlic, minced  

2 teaspoons chopped fresh sage leaves 

1 teaspoon chopped fresh thyme leaves 

2 tablespoons smoked paprika

1 tablespoon ancho or New Mexican chile powder 

1 teaspoon ground cumin 

1 teaspoon freshly ground black pepper  

1/2 teaspoon ground ginger 

1 cup brewed coffee 

2 tablespoons packed dark brown sugar 

2 tablespoons yellow mustard  

1 tablespoon Worcestershire sauce 

2 tablespoons cider vinegar, plus more to taste 

1 cup ketchup 

Few dashes hot sauce, such as Tabasco, plus more to taste 

3 fresh or 2 dried bay leaves 

Kosher salt 

Equipment: Large, rimmed baking sheet; flat metal cooling rack 

Prepare the rub and bake the ribs: In a small bowl, combine the garlic, salt, brown sugar, smoked paprika, chile powder, black pepper, sage, thyme, dry mustard, cumin, coriander, ginger, and cayenne pepper if using. Generously coat the ribs with the rub then wrap each slab in a double layer of plastic wrap and let them sit at room temperature for up to 2 hours. DO AHEAD: To develop maximum flavor, place the ribs, coated in the rub, in the refrigerator and chill at least 12 hours and up to 24 hours. 

 

Preheat the oven to 325°F.

Line a large rimmed baking sheet with foil. If you have a flat metal cooling rack, arrange it in the baking sheet and place the ribs, bone side down, on the rack. If you don't have a rack, place the ribs, bone side down, directly on the foil-lined baking sheet. Bake the ribs until the meat is tender and starting to pull away from the bones, 1 1/2 to 2 hours. At this point, the ribs are ready to be served, but we recommend taking the time to finish them on the grill (or in the broiler), while glazing with homemade barbecue sauce. DO AHEAD: Ribs can be baked ahead of time and kept, wrapped in foil, at room temperature for 4 to 6 hours, before finishing them on the grill. 

 

While the ribs are baking, make the barbecue sauce: In a heavy, medium saucepan over moderately low heat, cook the bacon until the fat renders and the bacon starts to brown, about 10 minutes—do not let the bacon get crispy. Add the onions and continue cooking, covered and stirring occasionally, until the onions are soft and translucent, about 10 minutes. Add the garlic, sage, and thyme and cook, stirring occasionally, for 1 minute. Add the smoked paprika, chile powder, cumin, black pepper, and ginger and cook, stirring, for 1 minute. Add the coffee, brown sugar, yellow mustard, Worcestershire sauce, and vinegar and stir well to combine. Raise the heat to moderate and bring the sauce to a boil, scraping the saucepan with a wooden spoon to remove any browned bits from the bottom. Add the ketchup, hot sauce, and bay leaves, then lower the heat to moderately low and simmer the sauce until it's thick enough to coat the back of a spoon but isn't as thick as ketchup, about 30 minutes. Taste the sauce and add more vinegar or hot sauce to taste and season with salt and pepper. Remove and discard the bay leaves. DO AHEAD: BBQ sauce can be made ahead and stored, in an airtight container in the refrigerator, up to 2 weeks. Warm the sauce gently on the stove before using. 

 

Grill the ribs: While the barbecue sauce is simmering, prepare your grill for direct-heat cooking over medium-high heat: If using a charcoal grill, open the vents on the bottom of the grill and light a large chimney starter full of charcoal (preferably hardwood). When the coals are covered with white-gray ash (about 20 to 30 minutes later), spread them out on the grill's bottom rack, leaving a space to one side that is equal to the size of the food to be grilled so that it can be moved there in the case of flare-ups. Test the heat of the charcoal by holding your hand 5 inches above the coals for about 3 seconds for medium-high heat. If the charcoal is too hot, continue to let it burn until it reaches medium-high. 

If using a gas grill, preheat all burners on high, covered, for 10 minutes, then adjust the heat to medium-high.

Depending on the size of your grill, place 1 or 2 slabs, bone side down, over the heat and brush the fat-covered side generously with barbecue sauce. Grill the ribs, covered, for 2 minutes. Flip the slab over, brush the bone side with sauce, and grill, covered, until the sauce on the fat-covered side is caramelized and lightly charred, 1 to 2 minutes. Flip the slab over and continue grilling, covered, until the sauce on the bone side is caramelized and lightly charred, 1 minute. Transfer the ribs to a cutting board and let them rest for 10 minutes. If necessary, repeat the grilling and glazing process with the second slab of ribs. Cut between the ribs and serve immediately with plenty of barbecue sauce on the side.

bacon recipe courtesy of: Bruce Aidells, Epicurious, June 2013

2976. BACON and BUTTER BEAN STEW

serves 2-4 


1 tablespoon olive oil 
125 grams bacon, diced 
1 pepper 
1 medium onion, roughly chopped 
2 clove garlic, chopped 
1 teaspoon smoked paprika, sweet (or half teaspoon paprika) 
225 grams canned chopped tomatoes 
400 grams tinned butter beans, or chickpeas 
20 grams chopped parsley, or 5-6 green cabbage leaves, finely shredded

Heat a wok and add the olive oil. Add the bacon, onion and pepper. Fry, stirring occasionally, for 7-8 minutes until the pepper and onion start to brown. Add the garlic, pimenton (or paprika) and cook for 1 minute. Add the chopped tomatoes and butter beans. Stir well and cook for another 10 minutes, adding 3-4 tablespoons of water if the sauce gets a bit dry. If you're using greens, stir them in 5 minutes before serving up or add the parsley just before serving. Serve it with a green salad.


bacon recipe courtesy of: Fiona Beckett, Good Food Live, Good Food Channel, UKTV

2975. SPINACH, CHICKPEA and BACON BRUSCHETTA

serves four


4 generous diagonal slices of ciabatta
3 cloves garlic
8 slices back bacon, grilled
200 grams chick peas
150 grams young spinach leaves
2 tablespoons crème fraiche
salt
pepper

Halve one clove of garlic and rub it around the edges of the ciabatta slices, brush with olive oil and grill to golden. Top each with two slices of grilled bacon. Peel, crush and finely chop the other cloves and place in a saucepan with the crème fraiche, place over a very low heat for a few minutes to infuse. Add the chick peas to the pan with seasoning and warm through. Finally, turn up the heat and add the spinach leaves. As soon as they wilt, remove from the heat and spoon over the ciabatta and bacon. Serve.


bacon recipe courtesy of: Riverford Farm Shop, Staverton, Totnes, TQ9 6AF UK

2974. FRENCH-STYLE BRAISED OCTOPUS with FENNEL and BACON BONES

serves as a main meal for 6


3 lb. baby octopus
10 garlic cloves
2 inches knob ginger, roughly chopped
1 teaspoon sea salt
1/2 cup sherry vinegar
1/3 cup extra virgin olive oil
1/4 cup honey
3 medium-sized carrots
3 sticks of celery
1 cup extra virgin olive oil, extra
2 1/2 inch knob ginger, sliced
8 small salad onions, trimmed and cut into quarters
1 baby fennel bulb, finely sliced lengthways
5 oz. smoked bacon bones, sliced
1 tablespoon sea salt, extra
1/2 bunch thyme
1/4 cup raw sugar
1/3 cup red wine

To clean octopus, cut tentacles away from head below the beak. Cut away and discard the beak, then turn the body inside out. Remove ink sac and internal organs. Strip skin away from head and tentacles under running water. Rinse and drain well, then cut octopus in half.

Pound garlic, chopped ginger and salt with a pestle and mortar until crushed. Stir in vinegar and oil. Place octopus in a bowl and pour over garlic mixture and honey. Using your hands, mix thoroughly. Cover and refrigerate for 1 hour.

Meanwhile, peel carrots, cut into quarters lengthways and slice. Cut celery sticks in half lengthways and slice. Heat extra oil in a large, heavy-based pan, add sliced ginger, carrots, celery, onions, fennel, bacon bones and extra salt.

Cook over high heat, stirring occasionally, for 5 minutes. Reduce heat and cook for a further 10 minutes, or until vegetables are lightly browned. Add thyme and sugar, increase heat again and cook, stirring occasionally, for a further 2 minutes.

Drain octopus from marinade; reserve marinade. Add octopus to pan and stir over high heat to sear octopus and seal in juices. Pour in reserved marinade, along with wine, and bring to the boil. Reduce heat and simmer gently, covered, for about 45 minutes, or until octopus is tender.


bacon recipe courtesy of: Kylie Kwong, ABC.net, Australia, November 19, 2003

2973. MANGO, BACON and STREAKY BACON SALAD

¼ cup of blanched almonds, chopped
A selection of salad greens
1 mango, peeled and diced
70 to 80 grams of feta, crumbled
4 rashers of streaky bacon
1 lemon
2 spring onions, finely sliced
Freshly ground black pepper

In a dry pan, toast the chopped almonds briefly until golden and remove from the heat. In the same pan fry the bacon rashers until crispy, drain on absorbent paper. Assemble the salad greens onto two plates, sharing the diced mango, feta and sliced spring onions between each plate. Chop or rip the warm bacon into bite sized pieces and scatter over the greens with the toasted almonds. Dress the salads with a squeeze of lemon juice and a little black pepper to taste. Serve immediately.


bacon recipe courtesy of: Bron Marshall, March 21, 2006

2972. CHEESY ROTINI with BACON and PEAS

a box of quick-cooking rotini pasta
1 cup of your favorite shredded cheeses
1/4 cup of butter
4 tablespoons of flour
2 cups of skim milk
1 can of peas
8 strips of bacon
1 teaspoon of olive oil (optional)
salt and pepper to taste

To make the cheese sauce, dice your butter and melt it in a saucepan, then stir in the flour and milk, whisking to ensure your sauce doesn't get lumpy. Add your cheese a little at a time, then let the sauce simmer for about twenty minutes.

While your roux is heating through, turn your broiler on low and line a cookie sheet with foil, then arrange the strips of bacon on the cookie sheet so no strip is overlapping. Slide the bacon under the broiler to cook while you work on your pasta.

Your quick-cooking rotini will take about three minutes to heat through in boiling water. While your pasta is cooking, warm your can of peas through in a separate pot. Drain the pasta, then set it aside.

Turn your broiler on high for one minute to get some extra crunch in your bacon, then remove bacon from heat. Dice bacon, then toss bacon and peas together and add to pasta. Use 1 teaspoon of olive oil if the pasta is sticking to pot.

Drizzle your cheese roux over the tossed pasta, stir, and serve.


bacon recipe courtesy of: Jennifer King, Examiner.com, January 3, 2012

2971. BACON GUACAMOLE DEVILED EGGS

makes 6 servings 


6 eggs, boiled, cooled, peeled, and cut in half
1 large avocado, mashed
2 tablespoons bacon, cooked and crumbled
1 tablespoon jalapeno, finely diced
1 tablespoon red onion, finely diced
2 tablespoons diced tomato
1 tablespoon lime juice (~1/2 lime)
1 tablespoon cilantro, chopped
salt, pepper and cayenne to taste
pinch chili powder (for garnish)

Scoop the yolks out of the egg halves, mash them, mix with the avocado, bacon, jalapeno, onion, tomato, lime juice and cilantro and season with salt, pepper and cayenne.

Place a tablespoon of the mixture back into the holes left by the yolks in the eggs and serve garnished with extra bacon and a pinch of chili powder.


bacon recipe courtesy of: Kevin Lynch, Closet Cooking, March 25, 2013

2970. SALAMI, BACON and SPINACH HASH

yields four servings


8 ounces apple-smoked bacon (5 to 6 slices), cut into 1/2-inch pieces

2 medium russet potatoes (about 1 1/2 pounds), peeled and chopped into 1-inch cubes
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
1 red bell pepper, cored, seeded and cut into 1/2-inch pieces
3 cups baby spinach leaves
5 ounces dry salami, peeled and cut into 1/2-inch cubes
1/2 teaspoon ground nutmeg
Zest of 1/2 medium orange
4 large eggs, at room temperature

 

Cook the bacon over medium-high heat in a 12-inch nonstick skillet, stirring occasionally, until crisp, 10 to 12 minutes. Remove the bacon using a slotted spoon and drain on paper towels.

Add the potatoes, 1 teaspoon salt and 1/4 teaspoon pepper to the pan juices. Cook, stirring frequently, until brown and crisp, about 25 minutes. Remove the potatoes using a slotted spoon and drain on paper towels.

Add the oil, onion, bell pepper, 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until the vegetables are soft, about 5 minutes. Add the spinach, salami, nutmeg, orange zest, the remaining 1/4 teaspoon of salt and pepper. Cook until the spinach is wilted, about 4 minutes. Stir in the bacon and potatoes.

Make 4 indentations in the hash and break an egg into each. Cook until the eggs are cooked through, 5 to 6 minutes.

 

 

bacon recipe courtesy of: Giada De Laurentiis, "LA Hot Spots: Breakfast," Giada at Home, Food Network

2969. SPAGHETTI POMODORO with BACON and BASIL

serves four


32 oz of canned tomatoes, hand-crushed and seeds removed
8 garlic cloves, sliced thin
10 basil leaves, hand-torn to small pieces
2 oz olive oil
1 oz extra virgin olive oil
salt and pepper to taste
8 oz. bacon
1 lb. dry spaghetti pasta

In a large pot, heat up the olive oil and brown the garlic. Add tomatoes and bring to a simmer. Cook for 20 minutes. Add salt and pepper. Fold in the basil and extra virgin olive oil and set aside. Place bacon in baking trays and bake at 350 degrees for 15 minutes or until crisp. Remove bacon from the pan and transfer to some paper towel to drain the fat. Bring a large pot of water to boil with a few pinches of salt. Drop the spaghetti in the pot and boil until al dente. Drain the pasta and transfer to a large serving bowl. Pour the warm pomodoro sauce over and crumble the bacon on top.


bacon recipe courtesy of: Chef Jorge Montes, Roho Kitchen, 8338 W State Road 84, Davie, Florida; Money Talks News, March 7, 2013

2968. EGGPLANT with BACON MISO

makes four servings


1 slice thick-cut bacon, finely chopped
1/3 cup white miso
3 tablespoons mirin
4 Japanese or Chinese eggplants (about 1 1/2 pounds)
2 tablespoons vegetable oil plus more for baking sheet
4 scallions, thinly sliced

Preheat oven to 425°. Cook bacon in a small saucepan over medium heat, stirring often, until crisp, about 5 minutes. Remove from heat and whisk in miso and mirin.

Cut eggplants in half lengthwise. Using the tip of a paring knife, score cut sides in a crosshatch pattern. Brush cut sides with 2 tablespoons oil, dividing evenly, then spread scant 1 tablespoon bacon-miso mixture over each half. Place on an oiled rimmed baking sheet.

Roast eggplant until tender and lightly browned, 20-25 minutes. Top with scallions.

bacon recipe courtesy of: Nobuo at Teeter House, 622 E Adams Street, Phoenix, Arizona; Bon Appétit, June 2013

2967. PEANUT BUTTER BACON CHALLAH

1 package bacon

1 1/2 packages active dry yeast (1 1/2 tablespoons)

1 tablespoon plus 1/2 cup sugar

1/2 cup bacon grease

5 large eggs

1 tablespoon table salt

3/4 cups peanut butter

7 1/2 to 8 cups all-purpose flour

 

Cook the bacon in a flat pan, placing the bacon so that they are not overlapping, over medium heat. This may mean you cook the bacon in batches. Reserve the bacon grease. Cool and crumble the bacon. Set aside. In a large bowl, dissolve yeast and 1 tablespoon sugar in 1 3/4 cups lukewarm water. Whisk oil into yeast, then beat in 4 eggs, one at a time, with remaining sugar and salt. Add peanut butter. Gradually add flour. When dough holds together, it is ready for kneading. Turn dough onto a floured surface and knead until smooth. Clean out bowl and grease it, then return dough to bowl. Cover with plastic wrap, and let rise in a warm place for 1 hour, until almost doubled in size. Punch down dough, cover and let rise again in a warm place for another half-hour. Knead crumbled bacon into the challah, before forming the loaves. Take half the dough and form it into 6 balls. With your hands, roll each ball into a strand about 12 inches long and 1 1/2 inches wide. Braid the challah loaf. (Watch video). Place braided loaves on a greased cookie sheet with at least 2 inches in between. Beat remaining egg and brush it on loaves. Let bread rise one hour. Preheat oven to 375 degrees and brush loaves again. Bake in middle of oven for 30 to 40 minutes, or until golden. Cool loaves on a rack.

 

 

bacon recipe courtesy of: Sherlonya, Proper Noun: Sherlonya, April 19, 2013; adapted from Deb Perelman, Smitten Kitchen, September 26, 2008

2966. SMOKED EEL and BACON SALAD

serves four


1 small salad frisee
A squeeze of lemon juice and a tiny splash of light olive oil to dress the above

salt and pepper

200 grams smoked eel fillets, sliced lengthways as thinly as possible

8 rashers of smoked, streaky bacon, grilled until crisp
1 heaped tablespoon finely chopped chives

For the beurre blanc

2 shallots, very finely chopped

4 tablespoons white wine vinegar

4 tablespoons white wine

4 tablespoons water

250 grams very cold, fine quality unsalted butter, cut into small chunks

salt and freshly ground white pepper

Make the beurre blanc: using a small stainless steel or enameled pan, combine shallots, vinegar, wine and water. Reduce over a very moderate heat until almost no liquid is left. Then, reduce the heat to as low as possible and add the butter one chunk at a time (using a small whisk), until it is all incorporated. It should look like light, slightly jellied custard. Season and keep somewhere warm (but not actually on the heat).

Separate frisee into thin leaves and dress with the lemon juice, oil and seasoning. Arrange evenly on the plate as a base for the salad.

Arrange the eel strips on top, the bacon bits around the edge and then spoon the beurre blanc ‘in and around’. Garnish with the chopped chives.


bacon recipe courtesy of: Week in Week Out: 52 Seasonal Stories, by Simon Hopkinson. Quadrille Publishing Ltd, 2007; Helen Graves, Food Stories, March 2009

2965. AGNOLOTTI with BACON, MUSHROOM and TOMATO SAUCE

375 grams package fresh agnolotti pasta
1 tablespoon olive oil
125 gram package short cut bacon, chopped
150g-200g mushrooms, sliced
500 gram jar tomato pasta sauce
1/3 cup flat-leaf parsley, chopped
grated parmesan cheese, to serve

Cook pasta in a saucepan of boiling water according to packet directions.  Drain. Heat oil in a frying pan and cook bacon until golden.  Add mushrooms to bacon and cook until mushrooms are soft. Return pasta to saucepan.  Add bacon, mushrooms and pasta sauce. Stir pasta over a low heat until heated through. Serve pasta with parmesan cheese.


bacon recipe courtesy of: Jenny Fanshaw, Recipe Solutions, August 24, 2011