3014. GARGANELLI MACARONI & CHEESE with ROASTED JALAPENOS and BACON

makes 6 appetizer servings 


2 fresh jalapeno peppers

4 ounces applewood-smoked bacon, diced
3/4 cup panko breadcrumbs
2 tablespoons unsalted butter
2 tablespoons unbleached all-purpose flour
2 cups whole milk, heated to just below simmer
12 ounces cheddar, grated (about 3 cups) 
salt to taste
8 ounces dry garganelli or penne pasta 

Roast jalapenos directly over stovetop gas burner or under preheated broiler, turning with tongs, until skins are blistered all over. Transfer peppers to small plastic bag and let stand. When cool enough to handle, remove and discard stems, skin and seeds. Chop flesh into fine dice and set aside. Cook bacon in skillet until lightly browned; transfer with slotted spoon to small bowl. Add breadcrumbs, along with small amount of bacon fat to moisten, combining well. In medium saucepan, melt butter over low heat. Add flour and whisk to combine. Let cook, stirring, for 2 minutes. Gradually whisk in milk. Continue cooking, stirring often, until sauce is simmering and thickened. Let sauce bubble gently until quite thick, about 10 minutes longer, stirring often so it doesn't scorch on bottom. Remove from heat and stir in cheddar; when cheese is melted, season sauce with salt as needed. Preheat oven to 350°F. Cook pasta in large pot of boiling salted water until al dente; drain and return to pot. Add cheese sauce and reserved jalapenos and stir together. Transfer pasta to 2-quart baking dish or six individual ramekins. Top with breadcrumb mixture. Bake for 25 to 30 minutes or until browned on top and bubbling throughout.

bacon recipe courtesy of: Chef Josh Rollins, The Pitcher Inn, 275 Main Street, Warren, Vermont.

3013. TILAPIA with BACON TOMATO BUTTER

2 cups water
1 tablespoon Kosher salt
2 teaspoons sugar
4 tilapia filets
4 slices uncooked bacon, finely chopped
1 clove garlic, thinly sliced
1/2 teaspoon smoked paprika
1 pint cherry or grape tomatoes, halved

2 tablespoons butter

Combine the water, kosher salt and sugar in a shallow baking dish. Mix until dissolved. Add the tilapia and let stand 20 minutes. Heat a medium skillet over medium heat. Add the chopped bacon and cook 3-5 minutes until almost crisp. Add the garlic and cook an additional two minutes, stirring frequently. Add the paprika and stir for 30 seconds. Add the tomatoes and cook until just softened, about 3 minutes. Remove from heat and stir in butter. Transfer the bacon tomato butter to a small bowl. Return skillet to medium heat. Remove the fish from the water mixture and pat dry with paper towels. Cook the tilapia fillets 3-5 minutes per side. Transfer the tilapia to plates, then top with the bacon tomato butter, about 2 tablespoons per filet.

bacon recipe courtesy of: The Jey of Cooking, July 27, 2012

3012. GEMELLI with CLAMS, CORN and BACON

makes four servings


2 cans (5 oz. each) whole baby clams
3/4 lb. gemelli
6 slices bacon, cut crosswise into 1-cm wide strips
1 shallot, finely chopped
1 clove garlic, finely chopped
2 plum tomatoes, seeded and diced
1 cup fresh or frozen corn kernels (about 1 ear)
1/2 cup white wine
1/2 cup 35% cream
1/4 cup chopped flat-leaf parsley
salt and pepper

Drain the clams and reserve the juice.

 

In a large pot of salted boiling water, cook the pasta until al dente. Drain and coat lightly with olive oil. Set aside.

 

Meanwhile, in a large skillet over medium heat, fry the bacon until crisp. Remove the bacon with a slotted spoon, leaving the fat behind. Set the bacon aside.

 

In the same skillet, soften the shallot and garlic in the bacon fat. Add the tomatoes, corn and clams and cook for about 2 minutes. Season with salt and pepper. Deglaze with the wine, raise the heat to medium-high and reduce until nearly all the liquid has evaporated. Add the clam juice and cream and reduce by half. Add the pasta and parsley and heat through. Adjust the seasoning.

 

Scatter the crisp bacon on top and serve.

 

 

bacon recipe courtesy of: Ricardo Cuisine.com

3011. PAPPARDELLE with PUMPKIN, BACON and TORN BREAD

makes four servings 


400 grams peeled, seeded, butternut pumpkin
200 grams piece sourdough bread 
4 slices rindless short-cut bacon 
1/3 cup extra virgin olive oil 
2 tablespoons baby capers 
2 cloves garlic 
1/2 bunch flat-leaf parsley 
375 grams fresh pappardelle
1 lemon 
150 grams fresh ricotta

Preheat oven to 220C fan-forced. Bring a large saucepan of salted water to the boil. Meanwhile, coarsely grate pumpkin. Cut crusts from bread, then tear into small pieces. Thinly slice bacon.

Line a large oven tray with baking paper. Place pumpkin on tray, drizzle with 1 tbs oil and scatter over capers. Season with salt and pepper, then toss to combine. Spread mixture to cover half the tray. Place bread and bacon on other half of tray. Drizzle with 1 tbs oil and toss bread mixture to combine. Bake, stirring each mixture halfway through, for 12 minutes or until bread is golden and pumpkin is tender.

Meanwhile, thinly slice garlic and roughly chop parsley, reserving a few leaves to serve. Add pasta to boiling water, return to the boil, then cook for 2 minutes or until al dente. Drain, reserving 180ml (3/4 cup) cooking water.

Heat remaining 2 tbs oil in a saucepan over medium heat. Add garlic and cook, stirring, for 1 1/2 minutes or until golden. Add pasta, reserved cooking water, pumpkin and bread mixtures. Squeeze over juice from lemon, tear over half the parsley, then toss to combine.

Divide pasta among bowls, then top with small spoonfuls of ricotta. Tear over reserved parsley to serve.

bacon recipe courtesy of: Sophia Young & Jessica Brook, MasterChef, August 2012

3010. BACON and BLUE BRUSSELS SPROUTS with POMEGRANATE

makes 4 side dish servings


4 slices uncooked bacon, diced
2 shallots, thinly sliced
4 cups Brussels sprouts, halved
Salt and pepper
1/4 cup blue cheese crumbles
1/4 cup pomegranate arils 

In a large sauté pan, cook the bacon pieces over medium-high heat, stirring frequently until just beginning to crisp. Add in the shallots and stir to incorporate before adding in the Brussels sprouts. Sprinkle lightly with a pinch of salt and pepper. Cook for 8-10 minutes, stirring occasionally, until Brussels sprouts are golden brown around the edges and on the flat side. Sprinkle 2 tablespoons of water over the top and stir until the water is absorbed into a natural sauce. 

Remove the pan from the heat. Stir in the blue cheese. Pour the sprouts into the serving dish. Sprinkle with pomegranate arils and serve immediately.


bacon recipe courtesy of: Shaina Olmanson, Food for My Family, December 13, 2012

3009. GRILLED SWEET POTATO SALAD with SWEET & SOUR BACON DRESSING

yields 4-6 servings 


3 medium or 2 large sweet potatoes, peeled and cut into one inch thick slices
3 tablespoons vegetable oil
salt and freshly cracked black pepper to taste
4 slices bacon, diced medium
1 medium red onion, peeled and thinly sliced
1 tablespoon minced garlic
1/3 cup white wine vinegar
1/3 cup extra virgin olive oil
¼ cup sugar
salt and freshly cracked black pepper to taste

¼ cup chopped fresh parsley

Blanch sweet potato slices in a large pot of boiling salted water, about 8-10 minutes. They should be firm and cooked but not mushy. Drain and cool to room temperature.

In a small bowl combine potato slices, oil, salt and pepper and toss. Place on a hot grill and cook until well browned, about 3-5 minutes. Remove and place in a medium bowl. Set aside.

In a large sauté pan, cook bacon until they just start to crisp, about 6 minutes. Remove the bacon to paper towels and leave all but 2 tablespoons of bacon fat in the pan.

Add the onion slices and cook for 2 minutes stirring occasionally. Add the garlic and cook for 2 more minutes. Remove pan from heat and stir in the vinegar, oil, sugar, cooked bacon, salt and pepper. Pour this mixture over the grilled sweet potatoes, top with chopped parsley and serve.

bacon recipe courtesy of: Martha, A Family Feast, July 26, 2013

3008. BACON, CORN and MASCARPONE TAGLIATELLE

yields four servings


2 tablespoons olive oil, 2 turns of the pan
1/3 pound lean, thick cut bacon, diced
1 small onion, chopped
4 cloves garlic, chopped
4 to 6 ears fresh sweet corn on the cob, kernels scraped
2 tablespoons thyme, chopped
1 cup chicken stock
1/2 cup Mascarpone cheese
black pepper, espelette or cayenne pepper, to taste
1 pound egg tagliatelle or fettuccine
chopped flat-leaf parsley and chives
grated Parmigiano-Reggiano, for serving

Bring a large pot of water to a boil. Heat olive oil over medium high heat in large skillet, add bacon and crisp. Remove to a plate; add onions to the drippings and reduce heat a bit. Cook to soften then add garlic, corn and thyme; cook until corn just begins to lightly brown. Add stock, bring to a bubble and reduce a minute or so. Stir in mascarpone cheese and reduce heat to low. Salt boiling water and cook pasta to al dente. Add a ladle of starchy cooking water to the sauce, drain pasta and add to pan. Toss with corn sauce, bacon and a handful of cheese. Toss vigorously to combine and serve in shallow bowls with parsley and chives on top; pass extra cheese at table.


bacon recipe courtesy of: Rachael Ray, Rachael Ray Show, July 19, 2013

3007. MINI BACON CHEESECAKES

yields about 24 mini cheesecakes

 

 

For the bacon and crust:

4 strips bacon, cut into 1-inch pieces
3 tablespoons sugar
12 chocolate wafer cookies
2 tablespoons unsalted butter, melted
Pinch of salt

For the cheesecakes:

1 8-ounce package cream cheese, softened
1/3 cup sugar
1 teaspoon vanilla extract
1 tablespoon all-purpose flour
1 large egg

 

Make the bacon: Preheat the oven to 350 degrees F. Line a 24-cup mini muffin pan with paper liners. Put the bacon pieces in a large skillet and cook over medium heat, stirring occasionally, until almost completely browned, about 4 minutes. Pour off the drippings and reserve. Sprinkle 1 tablespoon sugar over the bacon and cook, stirring, until the bacon is crisp and glazed, about 3 more minutes. Transfer the candied bacon to a plate; set aside until ready to use.

Make the crust: Pulse the cookies, butter, the remaining 2 tablespoons sugar, 1 tablespoon bacon drippings, and the salt in a food processor until finely ground. Firmly press 1 heaping teaspoon of the crumb mixture into each mini muffin liner. Bake until the crust is set, about 12 minutes. Let cool in the pan on a rack.

Make the cheesecakes: Reduce the oven temperature to 325 degrees F. Combine the cream cheese, sugar and vanilla in a stand mixer fitted with the paddle attachment; mix on medium-high speed until light and smooth, 4 to 5 minutes. Add the flour and egg and mix until just incorporated, scraping down the bowl as needed. Fill each mini muffin cup with about 2 teaspoons batter and bake until set, about 20 minutes. Let cool in the pan on a rack, then transfer the pan to the refrigerator and chill at least 4 hours. Top each cheesecake with a piece of candied bacon.

 

 

bacon recipe courtesy of: Food Network Magazine

3006. BACON TOMATO BISQUE

serves 4-6


6 strips bacon, chopped
2 tablespoons butter
1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup flour
28 oz can diced tomatoes
1.5 cups chicken or vegetable stock
1 bay leaf
1 teaspoon coarse ground black pepper
2 teaspoons sugar
3/4 cup heavy cream
1 cup finely grated cheddar cheese (optional)

salt, to taste

Heat up a big soup pot over medium heat and add the bacon. Cook, stirring occasionally, until crisp, about 10 minutes. Remove the bacon with a slotted spoon to a paper towel, but leave the bacon fat in the pan and add the butter. Add the onion and celery and cook for 5 minutes over medium heat.

Add the flour and cook, stirring frequently for 3 minutes.

Add the diced tomatoes,chicken stock, bay leaf, black pepper, and sugar. Bring to a boil, reduce to a simmer, and cook for 30 minutes, giving the bottom of the pan a good scrape every 5 minutes (since there's flour in here and that will want to burn).

Add the heavy cream to cool the soup slightly, remove the bay let, then blend up all of the soup in small batches (be careful when blending hot liquids, if you add too much to the blender it might explode). Strain the blended soup through a fine meshed sieve, and return the strained liquid to a pot set over medium heat. Add the cheddar, if using, heat until warmed, then make any necessary salt adjustments, to taste. Serve with the crumbled bacon on top.

bacon recipe courtesy of: Joanne Ozug, Fifteen Spatulas, June 11, 2012

3005. BACON ONION TURNOVERS

yields 2½ dozen 


3 packages (1/4 ounce each) active dry yeast
1/2 cup warm water
1 cup warm milk
1/2 cup butter, melted
2 teaspoons salt
3-1/2 to 4 cups all-purpose flour
1/2 pound sliced bacon, cooked and crumbled
1 large onion, diced
1 egg, lightly beaten
In a large bowl, dissolve yeast in warm water. Add the milk, butter and salt; beat until smooth. Stir in enough flour to form a soft dough.  

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 30 minutes. 

Punch dough down. Turn onto a lightly floured surface; divided into 30 pieces. Roll each into a 4-in. circle. Combine bacon and onion; place about 2 teaspoons on one side of each circle. Fold dough over filling; press edges with a fork to seal. Place 3 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 20 minutes. 

Brush with egg. Bake at 425° for 10-15 minutes or until golden brown. Remove to wire racks. Serve warm.

 bacon recipe courtesy of: Cari Miller, Philadelphia, Pennsylvania, for Taste of Home, June/July 2003, page 37
 

3004. CHICKEN ALAMBRE with BACON and CHORIZO

makes eight servings 


1 tablespoon vegetable oil 
6 ounces 1/3-inch-diced slab bacon 
12 ounces fresh chorizo, casings removed and meat crumbled 
12 ounces skinless, boneless chicken thighs, cut into strips 
2 red bell peppers, cut into strips 
1 large red onion, thinly sliced 
8 ounces Oaxaca cheese or mozzarella cheese, torn 

Heat the oil on a large griddle. Add the bacon and chorizo and cook over high heat, stirring, until browned in spots, 5 minutes. Add the chicken and cook, stirring, until cooked through. Add the peppers and onion and cook until softened. Scatter the cheese on top and stir until it just starts to melt, then serve. 
 

Serve with flour tortillas, avocado, cilantro, salsa and lime wedges.

bacon recipe courtesy of: Veronica Salazar, El Huarache Loco, 1803 Larkspur Landing Circle, Larkspur, CA 94939; Food & Wine, January 2012

3003. BACON-WRAPPED JAMBALAYA-STUFFED CHICKEN

makes four servings 


8 slices thick-cut bacon 
1 onion, finely chopped 
1 rib celery, finely chopped 
1/2 red bell pepper, chopped 
4 ounces shrimp (about 12) peeled, deveined and chopped 
1 cup crumbled cornbread (about two 3-inch squares) 
salt and pepper 
4 skinless, boneless chicken breasts (about 6 ounces each) 

In a large skillet, cook the bacon over medium heat, turning often, until half-cooked, about 3 minutes. Transfer to a paper-towel-lined dish. Add the onion, celery and bell pepper to the skillet and cook until softened, about 3 minutes. Stir in the shrimp and cook until opaque, about 2 minutes. Stir in the cornbread; season with salt and pepper. 

Cut a 2-inch-wide slit through the center of each chicken breast, beginning from the thicker side and cutting horizontally toward the center to make a pocket. Fill each with one-quarter of the stuffing; press the opening to seal.

Place 2 strips of bacon on a work surface. Lay a chicken breast crosswise on the strips and wrap the bacon around the breast; secure with toothpicks. 

Wipe out the skillet and heat over medium heat. Add the wrapped chicken and cook for 3 minutes. Turn the chicken, cover the pan with a lid and cook, turning once or twice, until the bacon is crisp and the chicken is just cooked through, about 5 minutes.


bacon recipe courtesy of: Every Day with Rachael Ray, April 2008

3002. BEEF, BARBECUE PULLED PORK and BACON BURGERS (a.k.a. Filthy Burgers)

yields between 6 and 8 burgers, depending on size 

1/2 pound of bacon, cooked until crisp through, drained and crumbled

2 cups fully cooked barbecue pulled pork roughly chopped with a knife

1 1/2 pounds ground chuck

kosher salt

For serving:

toasted burger buns

tender lettuce (like mixed spring greens or butter lettuce)

slices of pepperjack or Monterey jack cheese

barbecue sauce

Mix together the ground chuck, pulled pork, and bacon until everything is evenly distributed. 

For the most uniform burgers, line a baking sheet with parchment paper. Add 5 ounces of the meat mixture to a ring mold and gently press it into the edges of the mold forming a uniformly thick burger patty. Gently pull the ring mold straight up and tap down any edges that come up with it. Replace the ring mold on the parchment next to the burger and form another until all the meat mixture has been pressed into patties.

Place the tray with the burgers in the refrigerator while you preheat the grill to MEDIUM HIGH heat. After cleaning the hot grill, gently place the burgers over direct heat and sprinkle with kosher salt. Keep a spray bottle of water handy for flare-ups. Do not move the burgers once you've placed them on the grill until the brown (cooked) area goes at least halfway up the burger and you can easily slide your spatula under them, about 4 minutes. If there are flames flaring up because of fat from the burger, give them a little spritz with water. That should help long enough to cook the burger to the point where it will turn more easily. Flip the burgers carefully and continue grilling over MEDIUM HIGH heat until there are grill marks on the underside of the burger. Transfer the burgers over to one side of the grill and shut off the burners immediately under the burgers, turning the remaining burners onto MEDIUM LOW heat. This means your burgers will finish over indirect heat. When the interior temperature of the beef is 5°F below the point you like it (RARE: 125-130°F. MEDIUM: 140-150. WELL: 160-212°F.), lay the slices of pepperjack cheese on the burgers and use a spatula to immediately transfer them to a sided tray. Let them rest, lightly tented with foil, until the cheese is melted. Serve on top of tender greens on a toasted bun with as much barbecue sauce as you fancy!

bacon recipe courtesy of: Rebecca Lindamood, Foodie with Family, May 31, 2013

3001. CHIPOTLE SWEET POTATO, BLACK BEAN and BACON TACOS

serves four


8 oz. smoked bacon, diced

2 organic sweet potatoes, peeled & diced (approx 1 1/2 lbs)

1 red onion, diced

1 can organic black beans, drained & rinsed

chipotle peppers in adobo sauce

3 cloves garlic, minced

3 limes

handful of fresh cilantro

1/2 cup drained Greek yogurt

1 tablespoon honey

cinnamon, to taste

smoked paprika, to taste

cumin, to taste

Kosher salt, to taste

black pepper, to taste

8 corn or flour tortillas

 

Preheat oven to 400°. Add the bacon to a cold skillet, heat to medium high and cook until crisp. Transfer bacon to paper towels to drain, reserving 2 tablespoons bacon fat in the skillet. Save the rest of the bacon fat for the next step.

 

In a large bowl, toss the diced sweet potatoes with chopped chipotle peppers, 2 tablespoons bacon fat, the juice of one lime, and plenty of cumin, smoked paprika and cinnamon, about a teaspoon.

 

Spread the diced potatoes in a roasting pan or baking sheet, lined with parchment paper for the least amount of mess or sticking. If you don't have parchment paper, spray lightly with non-stick cooking oil. Sprinkle with a little kosher salt and black pepper. Roast at 400° until fork tender, about 30 minutes.

 

In the skillet should be about 2 tablespoons reserved bacon fat. Add the diced red onions, turn down the heat to low, and allow these to caramelize while the sweet potatoes roast. Stir occasionally  making sure they aren't sticking to the skillet.

Make the yogurt sauce. To the Greek yogurt, add a spoonful of adobo sauce, one clove of garlic (minced), the juice and zest of one  lime, and salt and pepper to taste. Add honey to finish sauce.

To the onions, add a couple teaspoons of minced garlic. Season the onions with a pinch of kosher salt, a little cumin, smoked paprika and cinnamon.

Stir in the black beans and allow them to warm up. Season with a little salt and pepper. 

Warm up tortillas in a small dry skillet or in the microwave.

Add bacon to sweet potatoes and gently toss.

Scoop some black beans into a warmed tortilla. Follow with a good portion of roasted sweet potatoes and crispy bacon. Finish with a dollop of yogurt sauce and a few sprigs of cilantro. Serve with extra lime wedges for garnish.


bacon recipe courtesy of: Angela Davis, The Kitchenista Diaries, February 26, 2013

3000. BACON, CHIVE and CHEDDAR BISCUITS with WHIPPED MAPLE BUTTER

makes twelve biscuits


For the biscuits: 
6 slices bacon 
3 tablespoons of Grade A maple syrup 
3 cups all-purpose flour 
4 teaspoons baking powder 
1 teaspoon baking soda 
3 tablespoons sugar 
1 pinch Kosher salt 
1 1/2 sticks unsalted butter, cut into small cubes, chilled 
1 cup buttermilk 
1 1/2 cups shredded cheddar cheese 
1/4 cup chopped fresh chives

For the whipped maple butter:
2 sticks unsalted butter, softened 
3 tablespoons grade A maple syrup 
pinch of kosher salt

Pre-heat oven to 425 degrees F. Place bacon slices flat on a roasting tray and cook in the oven for 7-8 minutes. When brown and crispy, remove from oven and use a pastry brush to glaze with maple syrup. When cool, finely chop up into small pieces and set aside.

In a food processor combine flour, baking powder, baking soda, sugar and salt. Pulse until well combined then add cold butter cubes. Pulse until the butter is well incorporated. Add cheddar cheese, chives and bacon then pulse again until evenly mixed. Add buttermilk to moisten dough and fold together.

Drop 1/2 cup sized balls of dough on a lined sheet tray spacing them about 1-1/2 inches apart from one another. Bake for 17 minutes until golden brown.

Combine softened butter, salt and maple syrup in a large bowl and whisk together. Scrape into a ramekin and cool in refrigerator. Serve with warm biscuits.


bacon recipe courtesy of: Gail Simmons, for Huffington Post, October 27, 2011

2999. BACON and SARDINE PENNE

serves two


1 can (3.75 oz) sardines in oil, drained and flaked
4 oz dry whole grain penne
1 tablespoon olive oil
2 slices center cut bacon
1/2 cup sliced orange bell pepper
1/4 yellow onion, thinly sliced
3/4 cup grape tomatoes
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt
pinch cayenne pepper

Prepare penne according to directions. In a large skillet over medium-high heat, cook bacon in olive oil until cooked through, about 6 minutes. Remove bacon, leaving oil in pan. Chop bacon and set aside. Sauté the bell pepper, onion, and tomatoes in the oiled pan until tender, about 5 minutes. Sprinkle with pepper, salt, and cayenne. Remove from heat and add sardines, bacon, and pasta, tossing gently to mix all ingredients.


bacon recipe courtesy of: Bumble Bee Foods, LLC, PO Box 85362, San Diego, CA 92186

2998. BACON-WRAPPED DATES with MANCHEGO and ROMESCO SAUCE

yields 12-15 one-bite servings



1 (12 ounce) container Medjool dates, pitted

1 pound thick sliced hardwood smoked bacon

1/4 pound manchego cheese

freshly cracked black pepper

romesco sauce

 

Pre-heat the oven to 400°F. Line a rimmed baking sheet with tin foil & set a metal cooling rack on top. Remove the pits from the dates by making a small slice into the date with a paring knife. Gently slide a finger in to pop out the pit & discard. Chop a pieces of the manchego cheese large enough to stuff inside the date. Place one stripe of bacon on a cooking board & slice into three equals sections. Take one section & wrap around the cheese stuffed date; Set seem side down on cooling rack. Repeat with remaining dates. Grind fresh black pepper on top of bacon wrapped dates & bake until the bacon is crisp, 20 to 30 minutes. Serve with romesco sauce or honey drizzled over the top.

 

 

bacon recipe courtesy of: Michael Norpell, for Foodista, August 13, 2011

2997. WARM BEET, BIBB and BACON SALAD

makes 4-6 servings 


4 beets, peeled, cut into thick wedges 
6 thick-cut bacon slices, chopped 
1/2 large red onion, thinly sliced 
1/2 cup dark beer 
1/4 cup balsamic vinegar 
1 tablespoon (packed) dark brown sugar 
1 teaspoon aniseed
1 large head of Bibb lettuce, coarsely

Cook beets in boiling salted water until tender, about 12 minutes; drain. Meanwhile, sauté bacon in large skillet over medium-high heat until crisp. Using slotted spoon, transfer to paper towels to drain. Pour off all but 3 1/2 tablespoons drippings from skillet. Add onion to skillet; sauté 3 minutes. Mix in next 4 ingredients, then beets. Simmer until dressing coats beets, about 5 minutes. Season with salt and pepper. Arrange lettuce on platter. Top with beets; sprinkle with bacon.

bacon recipe courtesy of: The Bon Appétit Test Kitchen, Bon Appétit, October 2007

2996. PLAICE, EDAM, MUSSEL and BACON CHOWDER

serves 4-6

500 grams fresh mussels, cleaned and checked (optional)
150 ml wine, or water if preferred
1 tablespoon olive oil
115 grams rindless, streaky bacon, chopped
1 onion, finely chopped
1 garlic clove, crushed
600 ml vegetable stock
500 grams potatoes, peeled and cubed
350 grams boneless, skinless plaice, cut into small chunks
75 ml double cream
150 grams frozen peas or petit pois
115 grams Edam cheese, cut into small cubes
3 tablespoons fresh chives, chopped

Place the mussels in a large pan, pour over the wine (or water), cover and cook for about four minutes until all the mussels are open. Drain and reserve the liquid. When cool enough to handle, remove the mussels from their shells. Heat the olive oil in a large pan and cook the bacon for three minutes. Add the onion and cook until softened, about six minutes. Stir in the garlic and cook for a further minute. Pour in the stock and reserved mussel liquid and bring to the boil. Add the potatoes and simmer for eight minutes. Stir in the plaice and cook for a further three minutes. Pour in the cream, petit pois, mussels and warm through. Stir in the Edam and chives and season to taste. Pour into warm serving bowls and serve with crusty bread. If not keen on mussels then replace with your favourite shellfish such as lobster or crayfish. Simply leave out stage one and add a splash of white wine to the stock.


bacon recipe courtesy of: Lesley Waters, Lesley Waters Cookery School, Abbots Hill Farm, Closworth Road, Halstock, Dorset BA22 9SY UK; Aidan Gray, Caterer and Hotelkeeper, July 3, 2008

Plaice, Edam, mussel and bacon chowder by Lesley Waters

Thursday 3rd July 2008 16:10

Ingredients
(Serves four to six)
500g fresh mussels, cleaned and checked (optional)
150ml wine, or water if preferred
1tbs olive oil
115g rindless, streaky bacon, chopped
1 onion, finely chopped
1 garlic clove, crushed
600ml vegetable stock
500g potatoes, peeled and cubed
350g boneless, skinless plaice, cut into small chunks
75ml double cream
150g frozen peas or petit pois
115g Edam cheese, cut into small cubes
3tbs fresh chives, chopped
Method
Place the mussels in a large pan, pour over the wine (or water), cover and cook for about four minutes until all the mussels are open. Drain and reserve the liquid. When cool enough to handle, remove the mussels from their shells.
Heat the olive oil in a large pan and cook the bacon for three minutes. Add the onion and cook until softened, about six minutes. Stir in the garlic and cook for a further minute.
Pour in the stock and reserved mussel liquid and bring to the boil. Add the potatoes and simmer for eight minutes. Stir in the plaice and cook for a further three minutes. Pour in the cream, petit pois, mussels and warm through. Stir in the Edam and chives and season to taste.
Pour into warm serving bowls and serve with crusty bread. If not keen on mussels then replace with your favourite shellfish such as lobster or crayfish. Simply leave out stage one and add a splash of white wine to the stock.
Lesley Waters, owner, Lesley Waters Cookery School, Frome St Quintin, Dorset

- See more at: http://www.catererandhotelkeeper.co.uk/articles/3/7/2008/321943/plaice-edam-mussel-and-bacon-chowder-by-lesley-waters.htm#sthash.WNWb2uTV.dpuf

2995. SEARED BROCCOLINI with BACON and PARMIGIANO

serves four 


2 bunches broccolini (about 1 lb. total) 
2 thick slices bacon, sliced crosswise about 1/4 inch wide 
Kosher salt 
2 tablespoons extra-virgin olive oil; more as needed 
1 teaspoon fresh lemon juice  
1/2 teaspoon ground piment d’Espelette 
1/4 cup freshly grated Parmigiano-Reggiano

In a large pot fitted with a steamer basket, bring about 1/2 inch of water to boil over high heat. Add the broccolini, cover, and steam until just tender, 6 to 7 minutes. Transfer to a large towel-lined baking sheet and let cool briefly; then pat very dry with another towel. In a 12-inch skillet, cook the bacon over medium heat, stirring frequently, until golden, about 5 minutes. Use a slotted spoon to transfer the bacon to a small bowl, leaving the fat in the pan. Increase the heat to medium high and arrange half of the broccolini  in a snug single layer in the skillet, making sure all have good contact with the bottom of the pan. Sprinkle with 1/4 tsp. salt. Let cook undisturbed until browned in spots, about 1-1/2 minutes. Transfer to a serving platter. Add 1 tablespoon of the olive oil to the skillet and sear the remaining broccolini, sprinkling it with another 1/4 teaspoon salt. Return the first batch of broccolini to the skillet. Sprinkle with the bacon, lemon juice, chile, and the remaining 1 tablespoon of olive oil. Toss well to combine and remove from the heat. Sprinkle with the Parmigiano, quickly toss to combine, and transfer to the serving platter. Serve immediately.


bacon recipe courtesy of: Dabney Gough, Fine Cooking, Issue 113