3147. KALE with BACON and CHESTNUTS

serves six as a side dish, 2-3 as a main course


1 1/2 lb. curly kale (or cavolo nero, or savoy or other winter cabbage)
2 tablespoons canola or olive oil
6 oz. bacon, finely chopped
6 oz. peeled, cooked chestnuts, coarsely chopped
1 tablespoon unsalted butter
sea salt and freshly ground black pepper

Remove the tough stalks from the kale or other greens and coarsely shred the leaves. Cook the kale in a large saucepan of boiling salted water for 3 or 4 minutes, until tender, then drain well and let stand to steam off excess moisture.

Meanwhile, heat a large frying pan, add the oil, then the bacon, and fry over medium heat until it is just starting to become crisp. Toss the chestnuts into the pan, stirring well so they absorb the hot bacon fat. Add the kale, along with the butter and some salt and pepper. Toss well and serve right away.


bacon recipe courtesy of: River Cottage Every Day by Hugh Fearnley-Whittingstall. Berkeley: Ten Speed Press, 2009; page 302

3146. BACON and SAGE POTATO PANCAKES

yields about 12 pancakes


4 slices bacon, diced

4 Idaho potatoes, peeled and quartered
1 red onion, quartered
3 garlic cloves
6 sage leaves, finely chopped
2 eggs
4 tablespoons all-purpose flour
Salt and freshly ground black pepper
Vegetable oil, for frying

 

Special Equipment: Food Processor

In a large cast iron skillet over medium heat, cook bacon until crispy. Remove to a paper towel-lined plate. Discard bacon fat in the pan. In a food processor fitted with the grater attachment, push potato, onion and garlic through the grater. Remove mixture to a towel and squeeze out excess liquid. Place potato mixture in a large bowl and mix in sage, eggs, flour, cooked bacon and salt and pepper, to taste. Fill the skillet with 1/4-inch of vegetable oil and heat until it ripples. Once the oil is preheated, form potato cakes, measuring roughly 3 inches in diameter, and add to the pan. Continue forming patties, working in batches. Cook pancakes until crispy and nicely browned, pressing down on the pancakes periodically to flatten, about 2 minutes per side. Remove to a paper towel lined plate. Keep cooked pancakes warm in a preheated 275 degree F oven while remaining pancakes cook.

 

 

bacon recipe courtesy of: Sunny Anderson, "Spring Forward, Fall Back," Cooking for Real, Food Network, 2008

3145. ROAST SIRLOIN with BEEF FORESTIERE with BACON

makes 6 to 8 servings


1/3 cup red wine
2 tablespoons vegetable oil
1 tablespoon chopped fresh thyme (or 2 tsp dried thyme)
1 small onion, finely chopped
1 clove garlic, minced
One 2-inch-thick sirloin steak (about 2 lb)
1/2 teaspoon each salt and pepper
12 pearl onions, blanched and peeled

Sauce forestiere:
2 ounces side bacon, cut into lardons
2 1/2 cups sliced wild mushrooms
1/2 cup red wine
2 sprigs fresh thyme or 1/4 teaspoon dried thyme
1 bay leaf
1 1/2 cups beef or chicken stock
1 tablespoon butter
1/4 teaspoon each salt and pepper

In large, shallow baking dish, combine wine, vegetable oil, thyme, onions and garlic. Add steak, turning to coat well. Cover and marinate at room temperature for at least 30 minutes or for up to 24 hours in fridge. Bring to room temperature 30 minutes before cooking.

Preheat oven to 425 F. Remove steak from dish. Season with salt and pepper and place in roasting pan. Add onions. Roast in 425 F oven for 20 minutes, reduce temperature to 375 F and continue to roast for 15 minutes for medium doneness (internal temperature 130 F). When cooked, remove steak and onions from pan and rest the meat, tented with foil, for 10 minutes.

For the sauce forestiere: Meanwhile, in a small skillet, cook bacon lardons all over high heat for 5 minutes or until crisp and brown; remove from pan and reserve. Drain off all but 2 tbsp of fat. Stir in mushrooms and cook, stirring gently, for 3 to 5 minutes or until browned. Remove from pan and add bacon.

Stir in wine, thyme sprigs and bay leaf. Bring to boil, cook for 7 minutes or until reduced to about 2 tbsp. Reserve.

Place roasting pan on burner set to medium-high. Pour beef stock into pan, stirring to scrape up brown bits. Bring to boil, simmer for 3 minutes or until beginning to thicken. Stir in reserved wine glaze, butter, mushrooms, bacon, salt and pepper. Heat through; remove bay leaf and thyme sprigs.
Thinly slice roast and serve garnished with onions and sauce.


bacon recipe courtesy of: Last Dinner on the Titanic by Rick Archbold and  Dana McCauley. Hyperion/Madison Press, 1997; Nadine Fownes, "Titanic Meal," The Chronicle Herald, Halifax, Nova Scotia, April 11, 2012

3144. KOHLRABI with BACON

serves two as a main dish, four as a side dish


4 kohlrabi
1 medium onion
1 or 2 cloves of garlic or more to taste
2 tablespoons butter
2 slices bacon, cooked and crumbled
salt to taste
1/4 cup sour cream

Cook the bacon and set aside. Cut off the tough outside of the kohlrabi and dice. Dice up the onion and. Sauté the vegetables in butter for 5 to 7 minutes or until browned. Add salt to taste, toss in the crumbled bacon. Stir in sour cream and serve.


bacon recipe courtesy of: Criss Roberts, feature editor, Burlington Hawk Eye, Box 10, Burlington, Iowa 52601

3143. KIELBASA SAUSAGE with SAUERKRAUT and BACON

serves four 


3 tablespoons olive oil 
1 onion, sliced 
1 carrot, finely diced 
1 stick celery 
3 clove garlic, sliced 
3 bay leaves 
6 black peppercorns, crushed 
1kg jar of ready cooked sauerkraut, drained 
1 bottle of Polish or German beer 
250 ml chicken stock 
500 grams piece smoked belly pork/bacon
500 grams Kielbasa sausages

Heat the oil in a large ovenproof casserole dish over a moderate heat and fry the onions, carrots, celery, garlic, bay leaves, and peppercorns. Add the drained sauerkraut and stir well. Allow the mixture to heat though and then add the beer and stock. Don't allow the mixture to become too wet. Add the pork and the sausage. Set the oven to 180°C/gas 4. Cover and cook for 90 minutes. Spoon the sauerkraut into a bowl and slice the sausage and pork belly on top. Add a dollop of sour cream and serve immediately.


bacon recipe courtesy of: Mike Robinson, Good Food Live, Good Food Channel, UKTV

3142. CANNELLINI and RICE with BACON and ANDOUILLE SAUSAGE

yields 8 to 10 servings

 

 

2 tablespoons vegetable oil
1 pound slab bacon, cut into 1/4-inch chunks
6 ounces andouille sausage, sliced into 1/2-inch disks
1 small onion, chopped
2 stalks celery, chopped
1 green bell pepper, seeded and chopped
Kosher salt
6 cloves garlic, minced
2 teaspoons dried oregano
1 teaspoon white pepper
1/2 teaspoon cayenne pepper
1 pound dry white cannellini beans, soaked overnight in water
6 cups low-sodium chicken stock
2 cups long grain white rice
1/4 cup chopped fresh parsley, for serving

 

In a large pot, heat the oil and bacon over medium heat. When the bacon starts to render its fat, add the sausage and cook until the bacon crisps up and the sausage turns golden, about 10 minutes. Remove bacon and sausage to a bowl with a slotted spoon.

To the pan, add the onions, celery, and bell pepper. Season with a pinch of salt. Saute until tender, then add the garlic, oregano, white pepper and cayenne pepper. Stir and cook until garlic is tender and pot is fragrant.

Drain and add the soaked beans. Stir to coat the beans, then add the chicken stock, raise the heat and bring to a boil. Cover and reduce to a simmer, cook for 30 to 40 minutes, or until beans are al dente. Add the bacon, and sausage back into the pot along with the rice. Cook 30 minutes more or until rice is tender and the liquid has absorbed. Stir in chopped fresh parsley just before serving. Season to taste.

 

bacon recipe courtesy of: Sunny Anderson, "Borrowing from the South," Cooking for Real, Food Network, 2010

3141. BBQ HAM, BACON and PINEAPPLE QUESADILLAS

makes 1 serving 


1 (10 inch) tortilla
1/2 cup mozzarella or jack cheese, shredded
1/4 cup ham, cooked and cut into small pieces
2 slices bacon, cooked and crumbled
1/4 cup pineapple, sliced and optionally grilled
2 tablespoons BBQ sauce
2 tablespoons jalapeno (pickled or fresh), sliced
cilantro to taste

Heat a pan over medium heat, place the tortilla in the pan, sprinkle half of the cheese over half of the tortilla, followed by the ham, bacon, pineapple, BBQ sauce, jalapeno, cilantro and the remaining cheese. Fold the tortilla in half coving the filling and cook until the quesadilla is golden brown on both sides and the cheese is melted, about 2-4 minutes per side.


bacon recipe courtesy of: Kevin Lynch, Closet Cooking, June 21, 2013

3140. JASMINE RICE, GREEN GRAPES and BACON SALAD

1 1/2 cup medium grain jasmine rice
2/3 cup of shredded carrot

300 grams green grapes

2 tablespoons lemon juice

2 tablespoons cooking oil

150 grams of finely cubed bacon

2 cloves of garlic, finely diced

2 large eggs

Cook the jasmine rice in a rice cooker. Heat up a pan lightly greased with cooking oil. Saute the garlic until golden brown then stir-in the cubed bacon and cook until lightly browned followed by shredded carrot and cook for 3-5 minutes. Transfer to a plate to cool. Wash grapes, pat dry with tea towel and cut them in half lengthways. Lightly whisk the eggs in a large bowl and combined the rice. Mix well so that each rice grain is well coated. Pour the mixture into the pan (lightly grease if necessary) and stir-fry it until the rice becomes golden in color. Toss in the sauteed garlic, bacon and shredded carrot. Drizzle lemon juice and add a dash of salt and pepper to taste. Turn off the heat. Add the grapes mix well. Serve the rice in a plate/bowl and add garnish of your choice for presentation.


bacon recipe courtesy of: Pauline, for Weekend Notes, February 28, 2013

3139. STUFFING with QUINCE and BACON

yields 12 servings, with leftovers

1 1/2 pounds (about 16 cups) challah bread, cut into 1-inch cubes 

12 ounces sliced thick-cut smoked bacon, cut crosswise into 1/2-inch pieces 

3 cups diced onions, 1/2-inch dice 

2 cups diced celery, 1/2-inch dice 

1 tablespoon chopped garlic 

4 (2 pounds total) quince, peeled, cored, and cut into 3/4-inch dice

1 cup dried cranberries 

1 tablespoon chopped fresh sage 

1 tablespoon chopped fresh rosemary 

1 tablespoon chopped fresh thyme 

1 cup chopped Italian parsley 

1 teaspoon kosher salt 

1/2 teaspoon ground pepper 

1 1/2 cups chicken broth 

2 large eggs, beaten 

1 cup heavy cream 

 

Heat oven to 400 degrees F. Place challah in a large roasting pan. Bake 20 minutes, tossing several times, until lightly toasted. Transfer to a large bowl. 

 

Fry bacon in a large pot or Dutch oven over medium heat until crisp. Transfer bacon with a slotted spoon to a paper-towel-lined plate; drain. Pour off all but 1/4 cup bacon drippings from pan. Add onions, celery, and garlic; sauté 8 minutes, until almost softened. Add quince, cranberries, sage, rosemary, and thyme; sauté 10 minutes until quince are tender but still hold their shape. 

 

Add onion mixture to bread along with bacon, parsley, salt, and pepper. Toss; drizzle 1 cup of the broth over stuffing and toss again. (Can be prepared in advance up to this point; cover and refrigerate up to 2 days.) 

 

Generously butter a 3-quart casserole dish. In a medium bowl, whisk remaining 1/2 cup broth, eggs, and cream; pour over bread mixture and toss with a large spoon until evenly moistened. Spoon stuffing into prepared dish; cover tightly with foil. Bake in a 350 degree F oven 30 minutes (while turkey is resting); remove foil and bake 15 more minutes, until stuffing is hot and slightly crisp on top.

 

 

bacon recipe courtesy of: Redbook

3138. BACON, PEA and GOAT CHEESE FRITTATA

1 1/2 tablespoons butter
8 slices of smoked bacon, chopped
7 oz. peas
a few basil leaves, roughly sliced, or torn
8 large eggs, beaten
5 oz goat cheese log with rind, thickly sliced
sea salt and black pepper
Parmesan, grated
large handful of arugula leaves
2-3 tablespoons vinaigrette

Preheat your oven broiler to it’s highest setting. Get a large skillet and melt the butter and cook the bacon until golden brown and crisp. Toss in the peas and cook for another minute or two, then add the basil. Beat the eggs and pour them into the skillet. Gently shake the skillet over medium heat. As the frittata begins to set at the bottom, top with the goat cheese. Season generously with pepper and a little salt. Sprinkle grated parmesan over the frittata and place the pan under the hot broiler for a minute or two until the eggs are set on top. Slide onto a warm large plate. Lightly dress a handful of arugula leaves by tossing them with the vinaigrette, then pile on top of the frittata. Cut into wedges and serve.


bacon recipe courtesy of: Gordon Ramsay's Fast Food: More Than 100 Delicious, Super-Fast, and Easy Recipes by Gordon Ramsay

3137. KIWI and BACON BITES

serves four


3 kiwis
200 grams bacon
black pepper

Cut bacon into strips, removing fat. Peel kiwis, slice each into four. Wrap bacon around each slice, then put in a moderate oven for 3 minutes. Serve immediately.


bacon recipe courtesy of: sofeminine; wewomen

3136. PAN-FRIED LAMBS' KIDNEYS with BACON and MUSHROOMS on TOAST

serves one

3 tablespoons vegetable oil 

6 button onions, or shallots, peeled

1 tablespoon bacon lardons 

4 button mushrooms, quartered

2 lambs' kidneys, fat removed, cut in half, gristle removed (ask your butcher to do this for you)

¼-½ teaspoon red wine vinegar 

2-3 tablespoons gravy granules, made up to 100ml/3½fl oz gravy with boiling water

1 tablespoon chopped fresh tarragon leaves

½ tablespoon chopped fresh parsley leaves

1 thick slice crusty white bread, toasted

Heat one tablespoon of the oil in a small, non-reactive frying pan over a medium heat. Add the button onions or shallots and fry all over for 5-6 minutes, or until softened and pale golden-brown. Remove from the pan and set aside.

Add another tablespoon of oil to the pan the onions were fried in. Add the lardons and mushrooms and fry for 4-5 minutes, or until pale golden-brown. Remove from the pan and set aside with the onions.

Add the remaining tablespoon of oil to the same pan. When the oil is hot, add the kidneys, cut-sides down, and fry for 3-4 minutes on each side, or until golden-brown and just cooked through.

Remove from the pan and set aside with the onions, bacon and mushrooms.

Add the red wine vinegar to the pan. When it simmers, scrape up any burned bits from the bottom of the pan using a wooden spoon to deglaze the pan, then add the gravy.

Return the kidneys, onions, bacon and mushrooms to the pan and bring the mixture to a simmer. Continue to simmer until the kidneys and vegetables have warmed through, then stir in the herbs.

To serve, place the toast into a shallow serving bowl. Spoon over the pan-fried lambs' kidneys, vegetables and gravy.

bacon recipe courtesy of: Paul Merrett, Economy Gastronomy, BBC Food

3135. ROASTED KABOCHA SQUASH with BACON, ONIONS and GARLIC

serves 2-4 as a side dish


1 (3-5 lb.) kabocha squash
olive oil
dried herbs of your choice (Italian herb blend or herbes de Provence)
salt & pepper to taste
3-5 slices bacon (based on size of squash)
1 onion (based on size of squash)
2-4 cloves garlic

Preheat oven to 375°F. Cut out the stem of the squash as described above, reserving the "lid" and removing any seeds attached to it. Use a spoon to scoop out the seeds from inside the squash (reserve for roasting if you wish). Use your fingers or a kitchen brush to lightly coat the interior of the squash and lid with olive oil. Sprinkle the inside of the squash with herbs, salt and pepper to taste, then replace the squash "lid." Lightly grease the bottom of a baking pan or casserole dish with olive oil (I used a square glass baking dish just large enough to hold the squash). Place the squash in the dish and bake at 375°F for 45 minutes or until the interior of the squash is fork-tender (the outside will yield slightly to pressure).

While the squash is roasting, fry the bacon in a skillet until done. While the bacon is cooking, peel and slice the onion. When the bacon is done, place the cooked bacon on a plate with paper towels to absorb excess grease. Reserve 1 to 2 tablespoons of bacon grease in the skillet, add onions and cook until soft and translucent. While the onions are cooking, mince the garlic cloves and add to the skillet. Continue cooking the onions and garlic, stirring regularly, until the onions are lightly golden. Coarsely chop or crumble the cooked bacon, then stir into the onions and garlic. If at this point the squash is not yet fully cooked, reduce heat for the skillet to keep warm.

Once the squash is done, remove from oven, lift off the "lid" and scrape off the cooked flesh from the "lid" into the skillet, stirring it into the onions, garlic and bacon. Spoon this filling into the squash and replace the "lid." Let the stuffed squash sit for a couple of minutes to allow the flavors of the filling to infuse the flesh of the squash.

When ready to serve, remove and discard the squash "lid" and carefully cut the squash into halves or quarters to serve (spoon any spilled filling over the served squash). 


bacon recipe courtesy of: Gloria, Carolina Sauce Company, January 7, 2012

3134. RIGATONI with ITALIAN SAUSAGE and BACON

serves two 


1/2 medium onion
2 strips bacon
6 oz hot Italian sausage
2 tablespoons red wine
1 3/4 cups tomato sauce or pasta sauce
salt and pepper
6 oz rigatoni
2 tablespoons grated Parmigiano-Reggiano

Cut the onion in half vertically. Place one half cut-side down and slice lengthwise, as thinly as possible. Cut the bacon crosswise into lardons. Heat a sauté pan over medium heat. Add the onion and bacon and cook until brown, about 10 minutes. Remove from pan and set aside. Return the pan to the stove. Remove the sausages from their casings and crumble into the pan. Cook, stirring occasionally, until nicely brown, about 3 minutes. Drain the fat. Add cooked meat to the cooked onion and bacon mixture. Set aside. Return the pan to medium heat. Add the red wine and de-glaze by scraping the bottom of the pan to release any brown bits. Let the wine simmer for about 2 minutes. Add the tomato sauce and bring to a boil. Reduce heat to low and return the onion, bacon and sausage mixture to the pan. Cover and simmer the sauce over low heat for about 20 minutes. Taste the sauce and add salt and pepper if desired. Cook the rigatoni according to package directions. Drain. Add the pasta to the sauce and toss to combine. Serve in warm bowls topped with grated Parmigiano-Reggiano.


bacon recipe courtesy of: Laura Leigh Goyer, An Uneducated Palate, September 7, 2012

3133. COUSCOUS SALAD with BACON and CREMINI MUSHROOMS

serves 4-6


6 cups cooked couscous (about 12 oz. of dry couscous)

1 lb. bacon
12 oz. cremini mushrooms, sliced
1 large, sweet red pepper, diced
2 tablespoons parsley, minced
kosher salt
freshly cracked black pepper
1-2 scallions, cut into rings

Cook the couscous according the package directions.

Wipe mushrooms down with a damp cloth to get any dirt off them. Snap off the stems. Discard them if you like, or chop them up and saute them along with the caps. Slice the mushroom caps into thin-ish pieces. Set them aside.
Remove the seeds and ribs from your red pepper. Cut into strips, then cut into small dice. Set aside (separately from the mushrooms).

Slice bacon into pieces. Cut the pieces a little larger than you want them to actually be in the salad. Remember, bacon shrinks when it cooks. Put the bacon in a large, non-stick pan on the stove over medium-high heat. Give it a stir to spread it out. After a minute or two, it should start to fry and let off all sorts of glorious bacon fat. Fry until it gets nice and crispy. When it’s done, transfer the bacon to a bowl with a slotted spoon. You’ll have a fair amount of bacon fat left in your pan. Pour all but a few tablespoons out.

Toss your sliced mushrooms into the pan with the bacon fat. Set the pan over medium-high heat. Give them a stir to coat with fat. Sprinkle on a little kosher salt and some freshly cracked black pepper. Cook like this for a few minutes, stirring occasionally. Scrape them out of the pan into the bowl with your cooked bacon.

Put couscous in a large bowl. Toss in the cooked bacon and mushrooms. Give a stir to mix them into the couscous.

Add the diced red pepper, minced parsley, and scallions. Stir to mix well. Give the couscous a taste. Toss in a little kosher salt and freshly cracked black pepper, if you like.

Serve as a side dish, or a lighter main dish.


bacon recipe courtesy of: Jessie Cross, The Hungry Mouse, July 8, 2009 

3132. BACON FALAFEL BITES with HUMMUS

yields 24 bites

 

 

One 15.5-ounce can chickpeas, drained and rinsed 

1/4 cup extra-virgin olive oil 

3 tablespoons fresh lemon juice 

3 tablespoons tahini 

2 cloves garlic, finely grated

Kosher salt and freshly ground black pepper 

6 slices bacon

 

One 10-ounce package falafel mix, such as Casbah 

Canola oil, for frying 

3 small heads Boston Bibb lettuce, leaves separated (about 24 leaves total) 

3 Roma tomatoes, thinly sliced 

1 English cucumber, halved lengthwise and thinly sliced

Aleppo pepper, for garnish 

 

Position a rack in the top third of the oven and preheat to 350 degrees F.

Put the chickpeas, olive oil, lemon juice, tahini, garlic and 1/3 cup water in the bowl of a food processor. Blend until completely smooth and slightly fluffy, 2 to 3 minutes. Season with salt and black pepper. Place in a small bowl, cover with plastic wrap and refrigerate until ready to use.

Put the bacon slices on a rack set over a baking sheet. Bake until golden brown and crispy, 20 to 25 minutes. Allow to cool slightly, and then crumble or cut with a knife into bite-size pieces.

Prepare the falafel mix according to the package directions, adding the bacon to the mixture. Using a leveled tablespoon as a measure, form the mixture into small balls, about 24 total. Place the formed falafel balls onto a baking sheet.

Fill a large skillet with 1/2 inch canola oil and heat until a deep-fry thermometer inserted in the oil registers 350 degrees F. In batches, fry the falafel balls until golden brown all over, 1 to 2 minutes total per batch. Use tongs or a slotted spoon to transfer the cooked falafel balls to a paper-towel lined plate to absorb any excess oil. Sprinkle liberally with kosher salt.

To assemble, place 2 to 3 slices of both tomato and cucumber down the center of each lettuce leaf. Top with a falafel ball. Drizzle with some hummus and garnish with a sprinkle of Aleppo pepper.

 

 

bacon recipe courtesy of: Alie Ward and Georgia Hardstark, "Marfa, Texas," Tripping Out with Alie & Georgia, Cooking Channel TV

3131. HUEVOS RANCHEROS with AVOCADO and CRISPY BACON

Salsa 

1 roughly chopped yellow onion
2 roughly chopped jalapeño
3 cloves of finely minced garlic
1 tablespoon olive oil
2 28-ounce can plum tomatoes and juice
1 tablespoons adobo sauce
1½ tablespoons ground cumin
juice of two lemons
juice of one lime
kosher salt to tast
fresh cracked pepper to taste
1 cup chopped fresh cilantro 

Eggs 

4 eggs

15 oz canned refried pinto bean

sliced & cooked bacon

shredded Manchego cheese

sliced avocado

non-stick cooking spray

6 warm corn tortilla

kosher salt to taste

fresh cracked pepper to taste

In a large hot pot with olive oil caramelize the onions, jalapeños and garlic. Once brown, add in tomatoes, adobo, cumin, lemon and lime juice and Kosher salt and fresh cracked black pepper to taste. Cook for 10 minutes and puree until chunks are rice sized. Finish with cilantro. Keep warm or chill, depending on your preference.

In a non-stick skillet with non-stick spray, saute eggs to desired doneness and season with salt and pepper. In a separate small pot heat the refried beans until hot.

To serve: Place down 3 tortillas and next stack on top: bacon, 2 eggs, 2 ounces of salsa, shredded cheese and avocados.



bacon recipe courtesy of: Billy Parisi, Kitchen Daily

3130. HIJIKI SALAD with BACON, CARROTS and SOY BEANS

1 can of soy beans
bacon
2 oz of dried hijiki
3/4 cup sliced carrots
1 2/3 cup of dashi
2 tablespoons sake
3 tablespoons mirin
2 tablespoons soy sauce

Drain and rinse can of soy beans. Mix dashi, sake, mirin, soy sauce together in a bowl. Cook bacon in a large frying pan. Remove and cut into small slices. Add hijiki to frying pan and saute over medium high heat for several minutes. Add carrots, bacon, soy beans and dashi mixture from #1 to frying pan. Reduce heat and simmer until liquid has been fully absorbed/reduced (about 20-25 minutes). At this point you many need to add a little more soy sauce depending how salty your bacon is. After tasting for the correct level of salt, remove from heat and let rest for 10 minutes. You can eat hijiki warm or cold.


bacon recipe courtesy of: Benjamin, The Japanese Kitchen, August 6, 2011

3129. HAVARTI DILL and BACON MACARONI and CHEESE

serves 4-6


6 slices bacon, diced
2 cups dried elbow macaroni
2 tablespoons butter
4 tablespoons flour
2 cups whole milk
3 cups shredded dill Havarti cheese
1 egg
salt and pepper to taste

Cook bacon in a skillet over medium heat. Transfer to a paper towel lined plate. Set aside. Bring a large pot of water to a boil and cook macaroni according to package directions. Drain and set aside. Melt butter in a large pot over medium heat. Once the butter has melted, whisk in flour. Cook one minute. Stir in milk. Whisk until smooth. Stir in cheese. Continue stirring until cheese has melted. Take one tablespoon of the warm milk mixture and whisk it into the egg to temper it, add to cheese sauce. Fold in macaroni and bacon. Mix well. Season to taste with salt and pepper. Allow to set for 5 minutes. Serve.


bacon recipe courtesy of: Des, Life's Ambrosia, May 2013

3128. HATCH CHILE and BACON MACARONI and CHEESE

yields 3-4 generous servings


8 oz pasta
4 oz white American cheese, shredded
4 oz Monterey Jack cheese, shredded
1/2 cup plain yogurt
3 slices of bacon, cooked to a crisp
4-5 roasted hatch chiles, chopped (with skins, seeds, and stems removed)
black pepper
salt

Bring salted water to boil and add pasta, cooking according to package directions. While the water is coming to a boil and the pasta is cooking, shred the cheese, chop your chiles, and measure out the yogurt. Before draining the pasta, dip a 1-cup measuring cup into the pot and pull out a full cup of the boiling pasta water. This is important. If you think you'll forget, put your measuring cup in the strainer when you put it in the sink. Drain the pasta and return it to the pot. Immediately add 1/2 cup of the pasta water, the yogurt and 1/3 of the cheese, stirring until the cheese has mostly melted. Add the remaining cheese in two batches, stirring until the cheese has melted into a smooth sauce. Add additional splashes of water as necessary to keep the sauce thin and the cheese hot. Add the chiles, bacon, and black pepper, stirring until evenly distributed. Serve immediately.


bacon recipe courtesy of: Jason and Shawnda, Confections of a Foodie Bride, August 15, 2013