3563. SMOKED GOUDA and BACON BURGERS with BARBECUE SAUCE

makes four servings


2 tablespoons vegetable oil
One 1-pound onion, halved and thinly sliced
salt
1/4 cup Frank’s RedHot or other hot sauce
1/4 cup beef broth
6 tablespoons unsalted butter, softened
Eight 1/2-inch-thick slices of firm white bread
8 slices of thick-cut bacon
2 pounds ground beef chuck (20 percent fat), formed into 4 patties the same size as the bread slices
3 ounces smoked gouda, shredded (1 cup)
1/4 cup sweet barbecue sauce (recipe below)

Sweet barbecue sauce (makes 2 cups)
2 tablespoons vegetable oil
1 large onion, thinly sliced
Salt
2 tablespoons unsalted butter
1 cup ketchup
1/2 cup dark brown sugar
1/2 cup apple juice
3 tablespoons fresh lemon juice
2 tablespoons chopped peeled fresh ginger
2 tablespoons unsulfured molassesSweet barbecue sauce: In a large skillet, heat the oil. Add the onion and a pinch of salt. Cover and cook over moderately low heat, stirring occasionally, until richly browned, about 20 minutes. Add the butter and melt. Add the ketchup, brown sugar, apple juice, lemon juice, ginger and molasses. Simmer over low heat, stirring occasionally, until thickened and reduced to 2 cups, about 25 minutes. Transfer the sauce to a blender and puree. Season with salt.

Burgers: In a large skillet, heat the oil. Add the sliced onion and a pinch of salt, cover and cook, stirring a few times, until the onion is crisp-tender and just turning translucent, 5 minutes. Stir in the hot sauce and beef broth and remove from the heat. Season with salt.

Heat a large griddle. Spread the butter on 1 side of each bread slice and griddle buttered side down over moderate heat until toasted, about 2 minutes. Transfer the toasts to a plate. Add the bacon to the griddle and cook over moderate heat until crisp, about 4 minutes per side; drain on paper towels. Wipe off the griddle.

Season the beef patties with salt and cook on the griddle over moderately high heat until medium-rare, about 2 minutes per side. Top each burger with 1/4 cup of smoked Gouda and cook until the cheese melts, 1 minute.Set the burgers on the unbuttered sides of 4 toasts. Top with the bacon, onion and barbecue sauce. Close the burgers and serve, passing more barbecue sauce at the table.


bacon recipe source: Brian Perrone, Slows Bar BQ (@SlowsBBQ), 2138 Michigan Ave, Detroit, MI 48216

3562. WAX BEANS with BACON VINAIGRETTE

yields four servings


2 pounds wax beans
4 ounces bacon ends and pieces
2 tablespoons olive oil
1 shallot, minced
2 cloves garlic, minced
2 tablespoons sherry vinegar
1 pint cherry tomatoes
1/4 cup fresh basil, minced
Kosher salt and freshly ground pepper, to taste

Snap the ends off the wax beans (the part that connects to the stem) and then snap the beans in half again.

Blanch the beans in a large pot of boiling water for 2 minutes, then transfer to a bowl of ice water. When cool, drain.

Chop bacon into small cubes. In large skillet, cook bacon over medium high heat, stirring frequently. When it starts to brown, reduce heat to medium and continue to cook until all the pieces are done, about 20 minutes.

Transfer the cooked bacon pieces to a paper towel covered plate. Drain off excess grease in pan reserving anything that sticks to the pan. Over medium heat, cook the shallots and garlic until tender, about 5 minutes. Add sherry vinegar, stir, and cook for another two minutes. Add cooked bacon, tomatoes and blanched wax beans to the skillet and cook until warm.

Toss in basil, salt and pepper prior to serving.


bacon recipe source: Krissy Allori, Self Proclaimed Foodie (@SP_Foodie), November 19, 2014

3561. ONION, CHEESE and BACON TART

makes six servings 


Crust
1 cup unbleached all purpose flour
1/4 teaspoon salt
1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch cubes
2 tablespoons chilled solid vegetable shortening, cut into 1/2-inch cubes
2 tablespoons (or more) ice water 

Filling
3 thick-cut bacon slices, chopped
1 large onion, thinly sliced
Pinch of sugar
1 cup whipping cream
1 large egg
1 large egg yolk
1/4 teaspoon ground black pepper
Generous pinch of salt
Generous pinch of ground nutmeg
1/2 cup (packed) coarsely grated Gruyère cheese 

For crust: Blend flour and salt in processor. Add butter and shortening; using on/off turns, cut in until mixture resembles coarse meal. Add 2 tablespoons ice water and process until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 1 hour.

Preheat oven to 400°F. Roll out dough on lightly floured work surface to 11-inch round. Transfer to 9-inch tart pan with removable bottom. Press dough onto bottom and up sides of pan. Pierce crust all over with fork. Freeze 10 minutes. Line crust with foil; fill with dried beans or pie weights. Bake crust 10 minutes. Remove foil and beans. Bake until crust is set and partially cooked through, about 15 minutes longer. Cool crust while making filling. Maintain oven temperature.
 
For filling: Sauté bacon in medium skillet over medium heat until crisp, about 4 minutes. Transfer bacon to paper towels to drain. Add onion and pinch of sugar to drippings in skillet and sauté until onion is deep golden brown, about 20 minutes. Whisk cream, egg, egg yolk, pepper, salt, and nutmeg in small bowl to blend. Spread onion over bottom of baked crust; sprinkle bacon over, then cheese. Pour cream mixture over.

Bake until tart is puffed and filling is set, about 25 minutes. Cool tart on rack 10 minutes. Remove pan sides. Serve warm or at room temperature.


bacon recipe source: Bon Appétit, October 2002

3560. BACON, SAUSAGE and CHEDDAR QUICHE

serves eight


1 uncooked pie crust for a 9 inch pie
8 slices of bacon
2 tablespoons butter
1 large onion, sliced
½ cup sausage crumbles, cooked
8 eggs
½ cup heavy cream
1 cup milk
1 teaspoon salt
1 teaspoon pepper
1 teaspoon mustard powder
2 cups sharp cheddar cheese

Preheat oven to 400 degrees. Cook the bacon until just before crispy. While bacon is cooking melt butter in a large saucepan and add the onion. Allow to cook until a dark golden brown, stirring occasionally. Remove from heat and allow to cool. Whisk eggs, cream, and milk together until fluffy. Add in salt, pepper and mustard powder. Stir in the bacon, sausage, onion and cheese. Press the crust into a tart pan or a deep dish pie pan. Pour the egg mixture into the pie crust and place onto a baking dish. Loosely cover with foil and place in the oven. Bake for 40 minutes. Remove the foil and bake for another 10 to 15 minutes until crust is golden. Remove and allow to cool for 5 to 10 minutes. Slice and enjoy!


bacon recipe source: Aubrey Cota, Real Housemoms (@RealHousemoms), March 2, 2014

3559. CRISPY COCONUT BACON TEMPURA with MAUI MUSTARD DIPPING SAUCE

serves 6-8 


1 pound thick cut bacon 
3/4 cup red pepper jelly, divided 
8 ounces can crushed pineapple, drained 
3 tablespoons whole grain mustard 
2 tablespoons fresh chopped cilantro 
1 cup all-purpose flour 
1 teaspoon sea salt, plus more for garnish 
1 tablespoon ground ginger 
1/2 teaspoon white pepper 
1/2 teaspoon garlic powder 
3/4 cup lime flavored seltzer 
2 cups unsweetened shredded coconut 
1 cup plain fine dry breadcrumbs 
2 cups coconut or vegetable oil, for frying 
2 fresh lime, cut into wedges

Heat oven 400F. Line a large rimmed baking sheet with parchment paper.

Arrange bacon slices on the paper in a single layer. Stir 4 tablespoons of pepper jelly; brush over 1 side of bacon. Bake 18 to 20 minutes or until brown and just cooked through. Transfer bacon to paper towels, glazed side up, to cool.

Meanwhile, in small bowl, stir cup pepper jelly, mustard, pineapple and cilantro until blended. Cover Maui Mustard and set aside.

When bacon is cool prepare tempura batter by whisking flour, sea salt, ginger, pepper, garlic powder and seltzer in a bowl until smooth. Combine coconut and breadcrumbs in a large shallow dish. Dip bacon pieces in tempura batter letting excess drip back into the bowl and then dredge in coconut-breadcrumbs to coat.

Pour oil to a depth of 2 inches in a deep skillet and heat to 350F. Fry bacon in batches 30 seconds per side or until crisp and golden brown. Drain on paper towels. Season with an additional sprinkle of sea salt while still hot. Serve with Maui Mustard and lime wedges.


bacon recipe source: lisak (member), cookmore

3558. GRAPEFRUIT, AVOCADO, BACON and SHRIMP on ENDIVE

makes four servings


2 grapefruit
2 heads of endive
1 medium avocado, peeled and diced
1 cup bay shrimp, rinsed and drained
3 strips bacon, chopped
1 small bunch chives, chopped
1/2 tablespoon cornstarch
1 teaspoon Dijon mustard
Salt and pepper, to taste

Using a sharp knife, cut the top and bottom off each grapefruit. Set it on a cutting board on one of the cut ends, remove the skin and the white pith by cutting along the natural curve of the fruit. Discard the skins. Hold the grapefruit in your hand and using your knife, cut between the membranes to release all of the segments. Cut each segment into 4 or 5 small pieces and place them into a medium sized mixing bowl. Use your hands to squeeze the excess juice from the remaining whole grapefruit into the bowl.

Cut an inch off the root end of each endive, allowing the leaves to separate. Set aside the larger leaves on a plate and cover with a damp cloth. Slice any remaining smaller leaves into small half circles and add them to the grapefruit.

Add the avocado and chives to the bowl. Holding back the ingredients in the bowl with your hand, pour out the grapefruit juice into a cup or small bowl. It should measure approximately one half cup. Stir the cornstarch and Dijon mustard into the grapefruit juice until well combined and set aside.

Place a small frying pan over medium heat and add the bacon. Cook the bacon until crispy. Remove bacon to a plate to cool and return the pan to the heat with the remaining bacon fat. Using a fork, slowly add the grapefruit juice mixture to the pan. Cook until heated through and well combined, then season with salt and pepper to taste. Add the shrimp and heat until warmed. Do not overcook the shrimp. Check for seasoning. 

Evenly divide the endive spears on the plates. Top with the grapefruit salad mixture. Spoon the warm shrimp and dressing on top and sprinkle each plate with bacon pieces. Serve immediately.


bacon recipe source: Sunkist.com (@Sunkist), 14130 Riverside Dr, Sherman Oaks, CA 91423

3557. BACON, BOURBON and BLACK PEPPER BOWTIES

serves four


1 tablespoon olive oil
1/2 pound pepper bacon, apple wood-smoked if available
2 tablespoons butter
2 large onions, chopped
Salt and pepper
1/2 teaspoon ground thyme
1 large bay leaf
1 small Honeycrisp apple, peeled and chopped, optional
1/3 cup bourbon
1 cup chicken stock
1 pound whole wheat farfalle
Grated Parmigiano-Reggiano or Grano Padano cheese

Heat a large skillet over medium-high heat. Add oil and bacon, and brown until crisp; remove to paper towel-lined plate to drain.

Add butter to pan and melt; reduce heat to medium-low and add onions. Season with a little salt, fresh ground black pepper, ground thyme and bay; cook until light caramel in color, about 15 minutes. Add apples (if using) and cook 10 minutes more. Add bourbon to pan and let it evaporate. Add stock and remove bay; reduce heat to low.

To a pot of boiling water, add salt and cook pasta to al dente. Add a little starchy cooking water to the onions and drain pasta. Add it to the skillet and combine with bacon and onions; adjust seasoning and serve topped with cheese.


bacon recipe source: The Rachael Ray Show, December 9, 2013 

Bacon, Bourbon & Black Pepper Bow Ties

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Serves 4

Aired December 9, 2013

INGREDIENTS

• 1 tablespoon olive oil 
• 1/2 pound pepper bacon, apple wood-smoked if available 
• 2 tablespoons butter  
• 2 large onions, chopped 
• Salt and pepper
• 1/2 teaspoon ground thyme 
• 1 large bay leaf 
• 1 small Honeycrisp apple, peeled and chopped, optional  
• 1/3 cup bourbon 
• 1 cup chicken stock 
• 1 pound whole wheat farfalle 
• Grated Parmigiano-Reggiano or Grano Padano cheese

PREPARATION

Heat a large skillet over medium-high heat. Add oil and bacon, and brown until crisp; remove to paper towel-lined plate to drain.  

Add butter to pan and melt; reduce heat to medium-low and add onions. Season with a little salt, fresh ground black pepper, ground thyme and bay; cook until light caramel in color, about 15 minutes. Add apples (if using) and cook 10 minutes more. Add bourbon to pan and let it evaporate. Add stock and remove bay; reduce heat to low.

To a pot of boiling water, add salt and cook pasta to al dente. Add a little starchy cooking water to the onions and drain pasta. Add it to the skillet and combine with bacon and onions; adjust seasoning and serve topped with cheese.

- See more at: http://www.rachaelrayshow.com/recipe/16857_Bacon_Bourbon_Black_Pepper_Bow_Ties/#sthash.TvxmQwrq.dpuf

3556. ROASTED GRAPE TOMATO and BACON PASTA

½ pint grape (or other mini sized) tomatoes
2-3 slices of bacon
1 cup bow tie pasta
extra virgin olive oil
parsley
salt & pepper to taste
parmesan cheese (optional)

Preheat oven to 400. While oven is preheating wash and cut tomatoes in half. Lay cut side up in a roasting dish & liberally drizzle extra virgin olive oil and sprinkle with salt. Roast in the oven for 20-25 minutes until cooked through. Meanwhile, cook your pasta and cook & crumble your bacon. Once cooked, drain the pasta well and return to pot. Add crumbled bacon. Once the tomatoes have cooked add them as well as the olive oil still in the roasting dish to the pasta and bacon. Add parsley and a pinch of salt and pepper. Toss to coat pasta. If the pasta appears to be too dry, add a bit more olive oil. Plate and top with parmesan cheese (if desired).


bacon recipe source: Suzi Fevens (@suziconfesses), Confessions of a Fitness Instructor, January 4, 2013

3555. BACON and SRIRACHA MACARONI and CHEESE

makes six servings


4 slices bacon, cut into small pieces
2 tablespoons unsalted butter
1 small onion, diced finely
2 cloves garlic, minced
1 small red bell pepper, diced finely
¼ cup all-purpose flour
1–13.5 ounce can full-fat coconut milk
1–12 ounce can evaporated milk
½ teaspoon paprika
½ teaspoon dry mustard
½ teaspoon salt, plus more to taste
8 ounces extra sharp cheddar cheese, shredded
2 tablespoons Sriracha hot chile sauce
8 ounces whole wheat macaroni, cooked according to package directions
½ cup whole wheat panko breadcrumbs

Preheat oven to 350°. Spray a 11" x 7" casserole dish with cooking spray, set aside.

In a Dutch oven or high-sided skillet over medium-high heat, cook the bacon pieces until crisp. Remove the bacon pieces to drain on paper towel, leaving the bacon grease the skillet.

Add in the butter, and once melted, add in the onion, garlic, and bell pepper. Cook until just tender and fragrant, about 5 minutes.

Sprinkle on the flour, and stir to combine. Cook for 2 minutes, just to remove the flour flavor. Then whisk in the coconut milk and evaporated milk. Add in the paprika, dry mustard, and salt. And continue to cook until mixture become just slightly thickened.

Remove mixture from heat, and stir in the cheese, continuing to stir until completely melted. Add in the Sriracha sauce.

Add the cooked macaroni to the sauce, and stir well to coat. Spoon the entire mixture (extra sauce and all) into the prepared casserole dish.

In a small bowl, mix together the cooked bacon pieces and Panko. Sprinkle over top of macaroni.

Bake in preheated oven for 20-25 minutes, or until the top is golden brown and the casserole is bubbly.


bacon recipe source: Cassie Johnston, Back to Her Roots (@backtoherroots), February 10, 2015

3554. STRAWBERRY-BACON PIZZA

makes four servings 


5 slices bacon 
1/2 cup balsamic vinegar 
1 tablespoon honey 
2 4.4 oz.  whole-grain naan or one 12-inch whole wheat pizza crust 
3 ounces goat cheese crumbled (about 3/4 cup) 
1 1/2 cups sliced fresh strawberries 
1 1/2 cups baby arugula or baby spinach 
1/2 cup chopped fresh basil (optional) 

Preheat the oven to 375ºF if using naan or 450 degrees if using pizza crust. Lay bacon in a small skillet and cook over medium-high heat until crisp, 5 to 7 minutes, turning once. Transfer to a plate lined with paper towels to drain. Let cool slightly, then crumble. Meanwhile, bring vinegar to a boil over medium-high heat in a small nonstick saucepan. Reduce heat to low and simmer until reduced by half, about 10 minutes. Remove from heat and stir in honey. Return to heat and simmer 3 minutes more; set aside. Top naan or pizza crust with goat cheese, strawberries and bacon. Bake 8 to 10 minutes or until cheese is melted. Top pizza with arugula or spinach and, if desired, basil; drizzle with 2 tablespoons balsamic sauce.


bacon recipe source: Alison Lewis, Fitness Magazine (@FitnessMagazine)

3553. WATERMELON BACON SALAD

serves four


4 cups of watermelon, cubed
1 cup strawberries
1 ear of corn, kernels sliced off
½ cup baby arugula
¼ cup basil, chopped
2 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
salt & pepper, to taste
2 pieces bacon, cooked until crisp and crumbled

Combine everything except bacon in a large bowl and toss to combine. Plate and top with a portion of the bacon.


bacon recipe source: Gina Matsoukas, Running to the Kitchen (@runtothekitchen), June 19, 2012

3552. BACON CORN FRITTERS with TOMATO CHUTNEY and BUTTERMILK GREENS

serves six 


5 slices bacon 
1 cup cornmeal 
1 cup corn flour 
3 tablespoons granulated sugar 
1 tablespoon baking powder 
1/2 teaspoon salt 
1/4 teaspoon pepper 
1/4 teaspoon cayenne pepper 
1 cup buttermilk 
2 eggs 
1 cup fresh corn kernels or frozen corn kernels
1 cup shredded zucchini
 2 green onions, finely chopped 
vegetable oil, for deep-frying

Tomato chutney: 
2 teaspoons olive oil 
1 small onion, diced 
2 cloves garlic, minced 
1 teaspoon mustard seeds 
2 vine ripened tomatoes or plum tomatoes, seeded and chopped 
2 tablespoons cider vinegar 
1 tablespoon liquid honey 
1 pinch salt 
1 pinch pepper

Buttermilk greens: 
1/2 cup buttermilk 
3 tablespoons light mayonnaise 
1 tablespoon cider vinegar 
1/4 teaspoon pepper 
6 cups baby spinach 

Tomato chutney: In small saucepan, heat oil over medium heat; cook onion, stirring occasionally, until softened, about 7 minutes.

Add garlic and mustard seeds; cook, stirring, until fragrant, about 1 minute. Stir in tomatoes, vinegar, honey, salt and pepper; cook, stirring occasionally, until thickened and almost no liquid remains, about 7 minutes.

Meanwhile, in skillet, cook bacon over medium-high heat, turning occasionally, until crisp, about 5 minutes. Remove 2 tablespoons fat and set aside. Transfer bacon to paper towel; blot dry and chop.

In large bowl, whisk together cornmeal, flour, sugar, baking powder, salt, pepper and cayenne. Whisk in buttermilk and eggs. Stir in corn, zucchini, green onions, bacon and reserved bacon fat.

In deep-fryer, wok or deep saucepan, heat enough oil to come about 3 inches (8 cm) up side until deep-fryer thermometer reads 365ºF (185ºC). Using about 2 tablespoons batter per fritter, drop by scoops into hot oil; deep-fry, in batches and turning once, until golden, about 4 minutes. Using slotted spoon, transfer to paper towel–lined plate.

Buttermilk greens: In large bowl, whisk together buttermilk, mayonnaise, vinegar and pepper until smooth; add spinach and toss to coat. Serve with fritters and chutney.


bacon recipe source: Amanda Barnier, The Test Kitchen for Canadian Living Magazine, August 2013 

3551. BACON MARMALADE

makes two cups 


4 slices hickory-smoked bacon, chopped

5 1/2 cups thin sweet onion strips

1/2 cup sugar

1/4 cup apple cider vinegar

2 tablespoons bourbon

pinch of dried crushed red pepper

1 1/2 teaspoons fresh thyme, chopped

1/4 teaspoon salt 

 

Cook bacon in a large skillet over medium-high heat 6 to 8 minutes or until crisp; remove bacon, and drain on paper towels, reserving 2 tablespoons drippings in skillet. Add onions to skillet; cook, stirring often, over medium heat 15 minutes or until onions are caramel colored. Add sugar, stirring to dissolve. Stir in vinegar and next 4 ingredients. Cook 5 minutes or until liquid is consistency of syrup. Add bacon; cook, stirring occasionally, 15 minutes or until thickened and consistency of thin 

marmalade. 

 

 

bacon recipe source: Southern Living Bourbon & Bacon: The Ultimate Guide to the South's Favorite Foods, by Morgan Murphy (Oxmoor House, 2014); Food Republic, December 23, 2014

3550. DEEP-FRIED BACON and EGGS with LEMON-EGG VINAIGRETTE

For the bacon and eggs 
6 slices bacon 
Olive oil cooking spray 
1 tablespoon chopped fresh flat-leaf parsley 
4 extra-large eggs 
Kosher salt

For the vinaigrette 
3 extra-large eggs 
3/4 cup extra-virgin olive oil 
2 tablespoons fresh lemon juice 
1 tablespoon chopped fresh flat-leaf parsley 
1-1/2 teaspoon finely grated lemon zest 
1 anchovy fillet, finely chopped 
Kosher salt

For the crust 
2 English muffins, split in half 
Kosher salt 
2-1/4 oz. (1/2 cup) all-purpose flour 
2 extra-large eggs 
Vegetable oil, for frying

To serve 
1 small head frisée (about 5 oz.), torn into bite-size pieces (about 5 cups)

Cook the bacon and eggs: Bring a 6-quart pot of water to a boil over high heat.

Working in batches if necessary, cook the bacon in a 12-inch skillet over medium heat, flipping occasionally, until crisp, about 6 minutes. Drain on a paper-towel-lined plate and discard the bacon fat in the pan. When the bacon is cool, mince it and set aside.

Line four 4-oz. cups or ramekins with plastic wrap, leaving 3 inches of plastic hanging over the edges on all sides. Spray a thin coating of cooking spray on the plastic wrap. Cut a large piece of plastic wrap into 4 strips.

Sprinkle the parsley and then the bacon evenly among the cups. Crack one egg into each cup and season each egg with a pinch of salt. Gather up the loose ends of each piece of plastic wrap, pushing out as much air as possible. Twist the plastic wrap a few times to create a ball shape. Tie each pouch closed with one of the plastic strips.

Put the plastic-wrapped eggs in the boiling water and cook until the egg whites are firmly set but the yolk is still runny, about 4 minutes. Remove the eggs from the water with a slotted spoon and transfer to a plate. Chill in the refrigerator until cool, at least 30 minutes and up to 2 hours.

Make the vinaigrette: Put the eggs in a small saucepan and cover with cold water. Bring to a brisk simmer over medium-high heat. Reduce the heat to low to maintain a gentle simmer and cook the eggs for 10 minutes. While the eggs are cooking, prepare an ice bath. Transfer the eggs to the ice bath and let cool completely.

When cool, peel the eggs and grate them on the fine holes of a box grater.

In a medium bowl, combine the grated eggs, oil, lemon juice, parsley, zest, and anchovy. Season to taste with salt. The vinaigrette will be thick and won’t emulsify.

Make the crust: Position a rack 6 inches from the broiler and heat the oven to 200°F.

Arrange the English muffins in a single layer on a rimmed baking sheet. Dry them in the oven for 1 hour; then turn the broiler to high and toast the muffins until golden-brown, 1 to 2 minutes. Let cool completely.

In a food processor, pulse the muffins into fine crumbs. Season with a pinch of salt and set aside in a wide, shallow bowl. Put the flour in another wide, shallow bowl and season with a pinch of salt. Put the eggs in a third wide, shallow bowl, season with a pinch of salt, and beat.

Pour enough vegetable oil into a 4-quart pot to fill it to a 2-inch depth and heat it to 350°F over medium-high heat.

While the oil is heating, remove the plastic-wrapped eggs from the refrigerator and cut the plastic just below the tie. Peel off the remaining plastic. Working with one egg at a time, gently dredge in the flour and then the egg mixture, shaking to remove any excess. Gently coat the egg with the crumb mixture. Transfer the egg to a large plate and repeat the process with the remaining eggs.

Fry the breaded eggs until golden-brown and warmed through, about 90 seconds. Drain on a paper-towel-lined plate.

Serve: Divide the frisée among 4 plates. Arrange one egg on top of the frisée on each plate, spoon some of the sauce over the frisée, and serve.


bacon recipe source: Scott Conant, Fine Cooking (@finecooking), Issue 104 

3549. RED GRAPE SALAD with BACON and a SHERRY VINAIGRETTE

Dressing: 
1/2 cup sherry vinegar
1/2 cup extra virgin olive oil
1 tablespoon grainy mustard
Scant 1 tablespoon coconut sugar or white sugar
Salt and pepper, to taste 

Everything else: 
4 strips of bacon
1/2 medium red onion, sliced thinly
5 ounces baby arugula
1/2 cup roughly chopped walnuts, toasted and cooled
1 1/2 cups red grapes, rinsed and dried

To make the dressing, add the vinegar, olive oil, mustard, and sugar to a mason jar with a few pinches of salt and some freshly ground black pepper. Screw the lid on the jar and shake well. If you don’t have a jar, just whisk everything together in a bowl until emulsified. Give the dressing a taste, but when you are adjusting the salt, keep in mind that you’re eating this on bacon, which will add saltiness of its own.

In a large cast-iron skillet, cook the bacon until crisp, then set aside. While the bacon is cooling, turn down the heat to low and add the red onions. Cook them long enough so that they wilt and lose a little volume, then remove from the pan and set aside.

Place the arugula, walnuts, and grapes in a large bowl. Drizzle some dressing over the salad, a little at a time, and toss lightly with your hands. You only want to use enough dressing so that it lightly clings to the leaves without any excess puddling at the bottom of the bowl. Add the onions and bacon and toss again. Serve immediately.


bacon recipe source: Nicole Elizabeth, The Fresh Kitchen (@TheFreshKitchen)

3548. BACON KALE CAESAR SALAD

serves six


For the croutons:
4 slices white bread, cut into cubes
2 tablespoons olive oil
1 clove garlic, very finely minced
¼ teaspoon oregano
⅛ teaspoon chili flakes

For the dressing:
½ lb. bacon, cut into 1 inch strips
2 egg yolks, at room temperature
¼ cup plus 2 tablespoons fresh squeezed lemon juice
1 cup vegetable oil
2 teaspoon umeboshi vinegar
2 anchovies, finely minced
1 tablespoon reserved bacon fat, melted
1 teaspoon fresh cracked pepper
2 large garlic cloves, very finely minced
⅓ cup freshly grated parmesan cheese
sea salt, to taste

 

For the salad:

6 stalks of curly kale, washed, stem removed and torn into bite sized pieces

Optional: 1 cup red grapes, cut in half

For the croutons: Preheat the oven to 250 degrees. Place the bread cubes in a large bowl and toss with the olive oil, garlic, oregano and chili flakes. Pour the bread cubes onto a rimmed baking sheet and bake them in the oven for 15 minutes, or until they are crunchy. You want them to dry out, not toast. If they haven't dried out after 15 minutes leave them in the oven a little longer.

 

For the dressing: Slice the bacon into 1 inch strips (I always have some bacon in the freezer and find it very easy to slice from frozen) Place the bacon in a frying pan over medium high heat and cook, stirring often for 7-8 minutes, or until the bacon is crispy. Remove the bacon from the pan using a slotted spoon and reserve 1 tablespoon of the fat.

 

Place the room temperature egg yolks in a medium sized bowl. Add the 2 tablespoons of fresh lemon juice and whisk them together. SLOWLY drizzle in the vegetable oil while whisking constantly. Once the dressing starts to thicken you can pour the oil in a little faster.

 

Once all the oil has been incorporated whisk in the remaining ¼ cup of fresh lemon juice, the umeboshi vinegar, anchovies, reserved bacon fat, fresh cracked pepper, garlic and parmesan cheese. Season to taste with sea salt.

 

To assemble the salad: Place the washed kale in a large bowl. Add the crispy bacon, and optional grapes. Pour the dressing overtop and toss so that everything is coated well. Let the dressing sit on the kale for at least 5 minutes before you serve it. Toss the croutons through the salad immediately before you serve it.

 

 

bacon recipe source: Kristen, The Endless Meal (@TheEndlessMeal), July 13, 2014

3547. KOMBU DASHI SOUP with BACON, MUSHROOM and ONION

makes two servings


4 strips bacon
1/4 onion
2 oz. shimeji mushrooms
13.5 oz. dashi stock
1/2 tablespoon olive oil
pinch of black pepper
pinch of salt 

Cut bacon into a bite size and onion into thin slice. Pour olive oil on a frying pan and fry bacon with medium heat. when bacon is cooked , add onion and shimeji mushroom for 1-2 min. When all the ingredients are cooked, add dashi stock and seasonings and put on low heat until it boils.


bacon recipe source: Kurakon, 2-1-3 Shodaitajika, Hirakata, Osaka 573-1132 Japan

3546. BACON STUFFED AVOCADO HALVES

yields four servings


8 slices crisp bacon, crumbled

4 medium avocados, ripe and unpeeled
1 tablespoon lemon juice, for brushing avocado
½ cup of butter
¼ cup of brown sugar
¼ cup of white wine vinegar
¼ cup of garlic puree
1 tablespoon of soy sauce
avocado oil for garnish

Cook off bacon until crispy. Set aside wrapped in paper towel to remove excess fat. Slice the avocados in half, then remove pits and brush with lemon juice. Fill the avocado with bacon. You can choose to either serve cold or put under the broiler for 5 minutes or until avocado begins to brown. Remove and allow to cool slightly. Combine all of the remaining remaining ingredients and heat to boiling to produce the sauce. Drizzle sauce over avocados and finish with a few drops of avocado oil to taste.


bacon recipe source: Seika, The Gypsy Chef, Recipe 48

3545. BRAISED HIJIKI SEAWEED with MAPLE SYRUP and BACON

6 oz. hijiki packed in water
3 slices bacon
1.5 oz. carrots
3 dried shiitake mushrooms

1.5 oz. dashi stock and shiiitake soaking liquid
1 tablespoon soy sauce
1 tablespoon mirin
1 tablespoon sake
1 tablespoon maple syrup
2 teaspoon vegetable oil

Drain the hijiki. Cut the bacon into 1 cm pieces. Julienne the carrot and shiitake mushrooms (after rehydrating). Reserve the soaking liquid. Heat vegetable oil in a saucepan and fry the ingredients. Add the liquid ingredients and fry until the excess moisture has evaporated over medium heat.

Serving suggestions: eat with rice; serve over rice and garnish with julienned shiso leaves; mix into the rice and serve with chopped spring onions; roll into an omelet; toss in a salad; top on sliced tomatoes or halved cherry tomatoes; sprinkle with white sesame seeds; top on natto and sprinkle with chopped spring onions.


bacon recipe source: Cookpad (Japan)

3544. ROASTED BRUSSELS SPROUT SALAD with RADICCHIO, EGG MIMOSA and BACON VINAIGRETTE

serves four


1 pound brussels sprouts, halved
1 tablespoon olive oil
Sea salt
2 eggs
1 head radicchio, halved and thinly sliced
4 ounces diced slab bacon
1 teaspoon Dijon mustard
2 tablespoons red wine vinegar

Preheat the oven to 425 degrees F.

On a parchment-lined baking sheet, toss the Brussels sprouts with the olive oil until well coated. Arrange cut-side down and season with salt. Bake in the oven until browned and caramelized, 30 minutes.

Meanwhile, place the eggs in a small saucepan and cover with cold water by 1 inch. Bring to a boil. Remove the eggs from the heat and allow to sit in the water until cool enough to touch. Peel the eggs and press them through a coarse-mesh sieve into a bowl. Set aside.

In a small skillet, cook the bacon over medium-high heat until nicely browned and crispy. Remove from the heat. In a medium mixing bowl, whisk together the Dijon and vinegar. Add the bacon fat, a few drops at a time, and whisk until smooth. Fold in the remaining bacon and fat.

Arrange the radicchio and Brussels sprouts on a serving platter. Drizzle with the bacon vinaigrette and top with the egg mimosa. Serve immediately.


bacon recipe source: Phoebe Lapine (@PhoebeLapine), Feed Me Phoebe, November 3, 2014