12 bacon-wrapped dates
Bacon-Wrapped Dates
12 medjool dates
6 strips of bacon, cut into halves
3 ounces fresh mozzarella (or other cheese of choice)*
2-3 tablespoons brown sugar
Balsamic Reduction
10 ounces (1 cup) good-quality balsamic vinegar
Bacon-Wrapped Dates
Preheat oven to 425ºF and line a baking sheet with parchment paper.
Slice date in half without separating halves completely and remove pit. Press 1/4 ounce of cheese into the center of date. Close date and wrap tightly with a half slice of bacon. Roll in brown sugar. Place on the prepared baking sheet with bacon seam-side down and secure with a toothpick if desired. Repeat with remaining dates.
Bake in preheated oven for 10 minutes, and then flip dates, carefully pressing any loose melted cheese back into the dates as best as possible. Bake another 10-12 minutes, until bacon is crisped all around. Cool slightly and serve with balsamic reduction.
Balsamic Reduction
In a small saucepan, bring balsamic vinegar to a low boil over medium heat. Reduce heat to maintain a simmer and simmer until the vinegar has reduced to about 1/4-1/2 of the original amount, or until as thick as desired (Reduce more for drizzling and less for dipping). For me, this took about 25 minutes, although times will vary based on stove differences.
Allow to cool briefly before serving. Serve balsamic reduction in a bowl for dipping or drizzle on dates just before serving. A spoon or a pastry bag fitted with a small round tip can be used for drizzling.
bacon recipe source: Alexandra, Bright-Eyed Baker (@brighteyedbaker), January 31, 2014
Friday, March 11, 2016
Thursday, March 10, 2016
3853. BRAISED RADISHES with SHALLOTS and BACON
Serves 2 to 4 as a side dish
1 tablespoon butter
2 slices bacon, diced
2 large shallots, finely sliced
1 pound radishes, about 2 bunches, tops trimmed and radishes sliced in half
2 tablespoons balsamic vinegar
1/2 cup water
2/3 cup finely chopped
Italian parsley
Salt and freshly ground black pepper
Heat the butter and bacon over medium-high heat in a wide, heavy skillet — preferably cast iron. Cook for about 5 minutes. When the bacon is cooked through and getting crispy, place the radishes cut-side down in the pan and cook undisturbed for 2 to 3 minutes or until the bottoms begin to brown. Add the shallots and cook, stirring, for another minute.
Add the balsamic vinegar and the water — the water should just come up around the sides of the radishes. Cover, lower the heat, and simmer for 8 to 10 minutes, or until the radishes are tender.
Remove the lid and continue to simmer for 3 to 4 minutes, or until the liquid has reduced into a syrupy sauce. Add the the parsley and stir to wilt.
Season with salt and pepper and serve.
bacon recipe source: The Kitchn (@thekitchn), April 2008
1 tablespoon butter
2 slices bacon, diced
2 large shallots, finely sliced
1 pound radishes, about 2 bunches, tops trimmed and radishes sliced in half
2 tablespoons balsamic vinegar
1/2 cup water
2/3 cup finely chopped
Italian parsley
Salt and freshly ground black pepper
Heat the butter and bacon over medium-high heat in a wide, heavy skillet — preferably cast iron. Cook for about 5 minutes. When the bacon is cooked through and getting crispy, place the radishes cut-side down in the pan and cook undisturbed for 2 to 3 minutes or until the bottoms begin to brown. Add the shallots and cook, stirring, for another minute.
Add the balsamic vinegar and the water — the water should just come up around the sides of the radishes. Cover, lower the heat, and simmer for 8 to 10 minutes, or until the radishes are tender.
Remove the lid and continue to simmer for 3 to 4 minutes, or until the liquid has reduced into a syrupy sauce. Add the the parsley and stir to wilt.
Season with salt and pepper and serve.
bacon recipe source: The Kitchn (@thekitchn), April 2008
Wednesday, March 09, 2016
3852. BACON, EGG, SPINACH and TUNA SALAD
Makes: 4 servings
4 eggs
6 slices bacon
12 ounces tuna steaks
1/2 cup white wine vinegar
2 tablespoons honey
1 tablespoon Dijon-style mustard
1 6 ounce package fresh baby spinach
Place eggs in saucepan; cover with water. Bring to rapid boil. Remove from heat; cover. Let stand 10 to 15 minutes (yolks will be soft-set at 10). Drain. Rinse with cold water; cool. Peel and halve.
Meanwhile, in large skillet cook bacon over medium heat until crisp. Drain; reserve drippings in skillet. Crumble bacon and set aside. Remove 2 tablespoons drippings for dressing. Add tuna to skillet; cook over medium-high heat 3 minutes per side or until slightly pink in center. Transfer to cutting board; cover and keep warm. Slice before serving.
Wipe skillet clean. Whisk in reserved drippings, vinegar, honey, and mustard to skillet. Bring to boiling.
Line plates with spinach. Top with sliced tuna, crumbled bacon, and the eggs. Drizzle dressing. Sprinkle pepper.
bacon recipe source: Better Homes and Gardens
4 eggs
6 slices bacon
12 ounces tuna steaks
1/2 cup white wine vinegar
2 tablespoons honey
1 tablespoon Dijon-style mustard
1 6 ounce package fresh baby spinach
Place eggs in saucepan; cover with water. Bring to rapid boil. Remove from heat; cover. Let stand 10 to 15 minutes (yolks will be soft-set at 10). Drain. Rinse with cold water; cool. Peel and halve.
Meanwhile, in large skillet cook bacon over medium heat until crisp. Drain; reserve drippings in skillet. Crumble bacon and set aside. Remove 2 tablespoons drippings for dressing. Add tuna to skillet; cook over medium-high heat 3 minutes per side or until slightly pink in center. Transfer to cutting board; cover and keep warm. Slice before serving.
Wipe skillet clean. Whisk in reserved drippings, vinegar, honey, and mustard to skillet. Bring to boiling.
Line plates with spinach. Top with sliced tuna, crumbled bacon, and the eggs. Drizzle dressing. Sprinkle pepper.
bacon recipe source: Better Homes and Gardens
Tuesday, March 08, 2016
3851. SAUTEED SPRING GREENS with BACON and MUSTARD SEEDS
Servings: 4
2 ounces thick-cut bacon, finely diced
2 tablespoons extra-virgin olive oil
1 large shallot, thinly sliced
1 hot red chile, seeded and finely chopped
1 tablespoon yellow mustard seeds
1 1/4 pounds mixed young spring greens, such as dandelion, mustard, collards, Tuscan kale and spinach—stems and inner ribs trimmed, leaves cut into ribbons
Salt
Freshly ground pepper
1 tablespoon white wine vinegar
In a large skillet, cook the diced bacon in the olive oil over moderate heat, stirring, until golden, about 3 minutes. Add the shallot, chile and mustard seeds and cook until softened, 2 to 3 minutes. Add the greens, season with salt and pepper and cook, tossing frequently, until wilted and tender, 5 to 6 minutes. Stir in the vinegar and serve.
Make Ahead: The cooked greens can be refrigerated overnight.
bacon recipe source: Grace Parisi, Food & Wine, June 2013
2 ounces thick-cut bacon, finely diced
2 tablespoons extra-virgin olive oil
1 large shallot, thinly sliced
1 hot red chile, seeded and finely chopped
1 tablespoon yellow mustard seeds
1 1/4 pounds mixed young spring greens, such as dandelion, mustard, collards, Tuscan kale and spinach—stems and inner ribs trimmed, leaves cut into ribbons
Salt
Freshly ground pepper
1 tablespoon white wine vinegar
In a large skillet, cook the diced bacon in the olive oil over moderate heat, stirring, until golden, about 3 minutes. Add the shallot, chile and mustard seeds and cook until softened, 2 to 3 minutes. Add the greens, season with salt and pepper and cook, tossing frequently, until wilted and tender, 5 to 6 minutes. Stir in the vinegar and serve.
Make Ahead: The cooked greens can be refrigerated overnight.
bacon recipe source: Grace Parisi, Food & Wine, June 2013
Monday, March 07, 2016
3850. HOT & SWEET BACON BANH MI
serves four
16 green onions or scallions, greens only, sliced thin in long strips
1 pound slices of thick cut bacon
1 cup light brown sugar
1 tablespoon crushed red pepper flake
1 teaspoon dry ground ginger
1/2 small head cabbage, shredded
1/2 cup rice vinegar
1/4 cup vegetable oil
1 teaspoon toasted sesame oil
1 teaspoon salt
1 teaspoon granulated white sugar
6 small red radishes, sliced thin
1 cup fresh cilantro leaves
1 cup creamy peanut butter
1-1/2 cups boiling water
1 tablespoon peeled fresh ginger, grated
1 tablespoon fresh garlic, minced
2 tablespoons soy sauce
3 tablespoons light brown sugar
4 french baguettes, about 10 inches in length
Scallions: Slice the scallions into thin strips, greens only and place in ice water - this will make them curly after an hour.
Bacon: Preheat oven to 325 degrees. Line 2 baking sheets with aluminum foil. Line the bottom side of 2 smaller baking sheets with aluminum foil. In a medium bowl combine the 1c brown sugar, red pepper flakes and ground ginger. Take each slice of bacon into the bowl and cover it with the mixture patting it on to get as much as possible to adhere to the bacon. Place each slice of bacon onto the larger lined baking sheets. Place the other two baking sheets on top of the bacon. Cook at 325 for 25 minutes. Remove from the oven and place the bacon strips on cooling racks.
Cole slaw: While the bacon is cooking prepare the coleslaw. In a large bowl combine the rice vinegar, vegetable oil, sesame oil, salt and sugar. Now add the shredded cabbage, sliced radishes and cilantro.
Sauce: In a blender combine the peanut butter, boiling water, grated ginger, garlic, soy sauce and 3T brown sugar until smooth. Pour this mixture into a squirt bottle for convenience or you can spoon it on later.
Building the banh mi: Slice the 4 baguettes horizontally without separating them. Place the scallions in a strainer to drain the water. Fill each baguette with 1/4 of the bacon slices, give that a good squirt of the sauce, about 4 tablespoons. Now, lay on 1 cup of coleslaw and top that with 1/4 of the scallion curls.
bacon recipe source: cookmore.com (Kenmore.com)
16 green onions or scallions, greens only, sliced thin in long strips
1 pound slices of thick cut bacon
1 cup light brown sugar
1 tablespoon crushed red pepper flake
1 teaspoon dry ground ginger
1/2 small head cabbage, shredded
1/2 cup rice vinegar
1/4 cup vegetable oil
1 teaspoon toasted sesame oil
1 teaspoon salt
1 teaspoon granulated white sugar
6 small red radishes, sliced thin
1 cup fresh cilantro leaves
1 cup creamy peanut butter
1-1/2 cups boiling water
1 tablespoon peeled fresh ginger, grated
1 tablespoon fresh garlic, minced
2 tablespoons soy sauce
3 tablespoons light brown sugar
4 french baguettes, about 10 inches in length
Scallions: Slice the scallions into thin strips, greens only and place in ice water - this will make them curly after an hour.
Bacon: Preheat oven to 325 degrees. Line 2 baking sheets with aluminum foil. Line the bottom side of 2 smaller baking sheets with aluminum foil. In a medium bowl combine the 1c brown sugar, red pepper flakes and ground ginger. Take each slice of bacon into the bowl and cover it with the mixture patting it on to get as much as possible to adhere to the bacon. Place each slice of bacon onto the larger lined baking sheets. Place the other two baking sheets on top of the bacon. Cook at 325 for 25 minutes. Remove from the oven and place the bacon strips on cooling racks.
Cole slaw: While the bacon is cooking prepare the coleslaw. In a large bowl combine the rice vinegar, vegetable oil, sesame oil, salt and sugar. Now add the shredded cabbage, sliced radishes and cilantro.
Sauce: In a blender combine the peanut butter, boiling water, grated ginger, garlic, soy sauce and 3T brown sugar until smooth. Pour this mixture into a squirt bottle for convenience or you can spoon it on later.
Building the banh mi: Slice the 4 baguettes horizontally without separating them. Place the scallions in a strainer to drain the water. Fill each baguette with 1/4 of the bacon slices, give that a good squirt of the sauce, about 4 tablespoons. Now, lay on 1 cup of coleslaw and top that with 1/4 of the scallion curls.
bacon recipe source: cookmore.com (Kenmore.com)
Sunday, March 06, 2016
3849. SRIRACHA DEVILED EGGS with CRUMBLED BACON
Makes 12, ½ egg servings
½ dozen large eggs
3-4 tablespoons mayonnaise
½ tablespoon Sriracha sauce
1⁄4 cup chopped chives
1 teaspoons curry powder
2 strips bacon, cooked and crumbled
In a large pot or sauté pan, cover the eggs with cold water and bring to a boil. Remove the pot from the heat, cover, and let sit for exactly 14 minutes. Plunge the eggs into a bowl of ice water to cool Gently tap the eggs with the back of a spoon and let the eggs sit in water for a couple hours or overnight to help loosen the shell. When ready to serve remove the shell.
Using a slightly moistened thin, sharp knife, cut the eggs in half lengthwise.
Remove the egg yolks into a medium bowl and mash with a fork. Stir in the mayonnaise, Sriracha, curry powder and 3 tablespoons of the chives, mixing until very smooth.
Transfer the yolk mixture to a pastry bag fitted with a star or plain tip, or a zip-top bag (with the corner cut off). Set the egg whites on a serving platter and pipe in the filling.
Just before serving, sprinkle the deviled eggs with bacon crumbles and remaining chives.
bacon recipe source: Amanda Frederickson, La Crema Winery (@LaCremaWines), 235 Healdsburg Ave, Healdsburg, CA 95448
½ dozen large eggs
3-4 tablespoons mayonnaise
½ tablespoon Sriracha sauce
1⁄4 cup chopped chives
1 teaspoons curry powder
2 strips bacon, cooked and crumbled
In a large pot or sauté pan, cover the eggs with cold water and bring to a boil. Remove the pot from the heat, cover, and let sit for exactly 14 minutes. Plunge the eggs into a bowl of ice water to cool Gently tap the eggs with the back of a spoon and let the eggs sit in water for a couple hours or overnight to help loosen the shell. When ready to serve remove the shell.
Using a slightly moistened thin, sharp knife, cut the eggs in half lengthwise.
Remove the egg yolks into a medium bowl and mash with a fork. Stir in the mayonnaise, Sriracha, curry powder and 3 tablespoons of the chives, mixing until very smooth.
Transfer the yolk mixture to a pastry bag fitted with a star or plain tip, or a zip-top bag (with the corner cut off). Set the egg whites on a serving platter and pipe in the filling.
Just before serving, sprinkle the deviled eggs with bacon crumbles and remaining chives.
bacon recipe source: Amanda Frederickson, La Crema Winery (@LaCremaWines), 235 Healdsburg Ave, Healdsburg, CA 95448
Saturday, March 05, 2016
3848. BANANA BACON BUNDT CAKE
Yield: One 10-12 cup Bundt cake
Bundt Cake:
3 cups all-purpose flour
1 tsp baking soda
½ tsp salt
1 cup unsalted butter (room temperature)
2 cups granulated sugar
3 large eggs (room temperature)
2 tsp vanilla
1½ cups mashed overripe banana (approx 4 medium)
1 cup buttermilk (room temperature)
Glaze:
1½ cups powdered sugar
5 Tbps pure maple syrup
Candied Maple Bacon:
4 slices bacon
1 Tbsp + 1 tsp light brown sugar (packed)
1 Tbsp pure maple syrup
Bundt Cake:
Preheat oven to 350F and grease a 10-12 cup bundt pan with cooking spray.
In a medium bowl, whisk flour, baking soda, and salt. Set aside.
Using a stand mixer fitted with the paddle attachment, beat butter until smooth. Add sugar and beat on med-high until pale and fluffy (2-3mins).
Reduce speed and add eggs one at a time, fully incorporating after each addition. Add vanilla and mashed bananas. Beat well to combine.
Alternate adding flour mixture and buttermilk, beginning and ending with flour (3 additions of flour and 2 of buttermilk). Fully incorporating after each addition. Do not overmix.
Add some batter into your prepared pan and press it into the cracks of the bundt pan with a small spatula. Add remaining batter until pan is no more than ¾ full. Smooth the top with a spatula and whack the pan against the counter to evenly distribute.
Bake for 60-70mins or until a toothpick inserted into the center comes out mostly clean.
Place cake on wire rack to cool for 10mins. Whack the pan on the counter to loosen the cake and turn out onto wire rack to cool completely.
Glaze:
Whisk powdered sugar and maple syrup until smooth. Thick but pourable. Pour over cooled cake.
Candied Maple Bacon:
Preheat oven to 350F. Line a baking sheet with aluminum foil and top with a wire rack.
Place maple syrup and sugar into a medium bowl and mix until combined. Add bacon slices and mix with your hands until coated.
Place strips of bacon onto wire rack and bake for 25-30mins or until browned and crisp. Remove from wire rack and place on parchment lined baking sheet to cool. Chop and sprinkle over top of glazed Bundt cake.
bacon recipe source: Olivia, Liv for Cake (@livforcake), January 20, 2016
Bundt Cake:
3 cups all-purpose flour
1 tsp baking soda
½ tsp salt
1 cup unsalted butter (room temperature)
2 cups granulated sugar
3 large eggs (room temperature)
2 tsp vanilla
1½ cups mashed overripe banana (approx 4 medium)
1 cup buttermilk (room temperature)
Glaze:
1½ cups powdered sugar
5 Tbps pure maple syrup
Candied Maple Bacon:
4 slices bacon
1 Tbsp + 1 tsp light brown sugar (packed)
1 Tbsp pure maple syrup
Bundt Cake:
Preheat oven to 350F and grease a 10-12 cup bundt pan with cooking spray.
In a medium bowl, whisk flour, baking soda, and salt. Set aside.
Using a stand mixer fitted with the paddle attachment, beat butter until smooth. Add sugar and beat on med-high until pale and fluffy (2-3mins).
Reduce speed and add eggs one at a time, fully incorporating after each addition. Add vanilla and mashed bananas. Beat well to combine.
Alternate adding flour mixture and buttermilk, beginning and ending with flour (3 additions of flour and 2 of buttermilk). Fully incorporating after each addition. Do not overmix.
Add some batter into your prepared pan and press it into the cracks of the bundt pan with a small spatula. Add remaining batter until pan is no more than ¾ full. Smooth the top with a spatula and whack the pan against the counter to evenly distribute.
Bake for 60-70mins or until a toothpick inserted into the center comes out mostly clean.
Place cake on wire rack to cool for 10mins. Whack the pan on the counter to loosen the cake and turn out onto wire rack to cool completely.
Glaze:
Whisk powdered sugar and maple syrup until smooth. Thick but pourable. Pour over cooled cake.
Candied Maple Bacon:
Preheat oven to 350F. Line a baking sheet with aluminum foil and top with a wire rack.
Place maple syrup and sugar into a medium bowl and mix until combined. Add bacon slices and mix with your hands until coated.
Place strips of bacon onto wire rack and bake for 25-30mins or until browned and crisp. Remove from wire rack and place on parchment lined baking sheet to cool. Chop and sprinkle over top of glazed Bundt cake.
bacon recipe source: Olivia, Liv for Cake (@livforcake), January 20, 2016
Friday, March 04, 2016
3847. BACON and CARAMELIZED ONION GREEK YOGURT TOPPING
Makes about 1 cup for 8 servings
2 thick slices bacon
3/4 cup chopped yellow onion
1 teaspoon sugar
2/3 cup plain Greek-style yogurt
Salt and ground black pepper to taste.
In small skillet over medium heat, cook bacon until crispy; transfer to paper towel to drain.
Pour off all but 2 teaspoons fat from skillet and return to medium-low heat; add onions and sugar and cook slowly, stirring often, for about 10 minutes or until onions are tender, translucent and deeply colored.
Transfer onions to small bowl. Chop or crumble bacon and add to onions, along with yogurt; stir everything together and season with salt and pepper. Use right away or cover and refrigerate for up to 3 days.
bacon recipe source: Cabot (@cabotcheese), Cabot Creamery Headquarters, 193 Home Farm Way, Waitsfield, VT 05673
2 thick slices bacon
3/4 cup chopped yellow onion
1 teaspoon sugar
2/3 cup plain Greek-style yogurt
Salt and ground black pepper to taste.
In small skillet over medium heat, cook bacon until crispy; transfer to paper towel to drain.
Pour off all but 2 teaspoons fat from skillet and return to medium-low heat; add onions and sugar and cook slowly, stirring often, for about 10 minutes or until onions are tender, translucent and deeply colored.
Transfer onions to small bowl. Chop or crumble bacon and add to onions, along with yogurt; stir everything together and season with salt and pepper. Use right away or cover and refrigerate for up to 3 days.
bacon recipe source: Cabot (@cabotcheese), Cabot Creamery Headquarters, 193 Home Farm Way, Waitsfield, VT 05673
Thursday, March 03, 2016
3846. CORN and BACON FRITTERS with GARLIC-DILL CREMA
Serves: 6-8
Corn and Bacon Fritters
4 slices bacon
1 small onion, chopped
2 cups frozen corn, cooked
2 large eggs
⅔ cup milk
1 cup all-purpose flour
1 cup shredded mozzarella cheese
½ tsp. sugar
½ tsp. salt
½ tsp. baking soda
½ tsp. baking powder
oil for frying (canola, vegetable, coconut)
Garlic-Dill Crema
½ cup sour cream
3 small garlic cloves, pressed
2 tsp. fresh dill, chopped
½ tsp. fresh lemon juice
sea salt and fresh ground pepper
Corn and Bacon Fritters: In a medium non-stick skillet over medium heat, cook bacon until crispy and browned. Drain and cool on paper towels.
In the same skillet, cook the chopped onion in 1 Tablespoon of the reserved bacon fat until translucent and lightly golden; set aside.
In a medium bowl, whisk eggs and milk. Mix in flour, cheese, sugar, salt, baking soda, and baking powder. Crumble the bacon and add to the batter, along with cooked onion and corn. Mix the batter until everything is evenly incorporated.
Start off with heating 2 Tablespoons of oil (you will need to add more as you go) in a medium non-skillet. Add 3-4 corn fritters to the hot skillet using ¼ cup measuring cup. Cook the fritters for 3 minutes on each side. Remove on paper towel to cool.
Repeat the process with the rest of the batter. Yields about 15 fritters.
Garlic-Dill Crema: Mix sour cream, garlic, fresh dill and lemon juice. Season with salt and pepper to taste.
Serve fritters hot or cold alongside the cream.
bacon recipe source: Katya, Little Broken, August 17, 2014
Corn and Bacon Fritters
4 slices bacon
1 small onion, chopped
2 cups frozen corn, cooked
2 large eggs
⅔ cup milk
1 cup all-purpose flour
1 cup shredded mozzarella cheese
½ tsp. sugar
½ tsp. salt
½ tsp. baking soda
½ tsp. baking powder
oil for frying (canola, vegetable, coconut)
Garlic-Dill Crema
½ cup sour cream
3 small garlic cloves, pressed
2 tsp. fresh dill, chopped
½ tsp. fresh lemon juice
sea salt and fresh ground pepper
Corn and Bacon Fritters: In a medium non-stick skillet over medium heat, cook bacon until crispy and browned. Drain and cool on paper towels.
In the same skillet, cook the chopped onion in 1 Tablespoon of the reserved bacon fat until translucent and lightly golden; set aside.
In a medium bowl, whisk eggs and milk. Mix in flour, cheese, sugar, salt, baking soda, and baking powder. Crumble the bacon and add to the batter, along with cooked onion and corn. Mix the batter until everything is evenly incorporated.
Start off with heating 2 Tablespoons of oil (you will need to add more as you go) in a medium non-skillet. Add 3-4 corn fritters to the hot skillet using ¼ cup measuring cup. Cook the fritters for 3 minutes on each side. Remove on paper towel to cool.
Repeat the process with the rest of the batter. Yields about 15 fritters.
Garlic-Dill Crema: Mix sour cream, garlic, fresh dill and lemon juice. Season with salt and pepper to taste.
Serve fritters hot or cold alongside the cream.
bacon recipe source: Katya, Little Broken, August 17, 2014
Wednesday, March 02, 2016
3845. SMOKY CHICKEN TACOS with BACON
Yield: 10 tacos
3 slices bacon
1 1/2 - 2 pounds (680 g to 900 g) boneless and skinless chicken thighs (can substitute chicken breast)
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon ground coriander
2 garlic cloves, minced
1/8 teaspoon cayenne pepper (add less/more based on how spicy you like your tacos)
1/4 cup chicken stock (substitute vegetable stock or water)
Juice of half a lime
Salt, to taste
10 Corn or flour tortillas, warmed
Optional taco toppings: onions, pickled red onions, cheese, sour cream or crema, avocado or guacamole, hot sauce, pickled jalapenos, lettuce or cabbage and cilantro
Cook bacon in a large skillet over medium heat, turning as necessary until fat has rendered and bacon is crispy. About 8 minutes.
Drain bacon on paper towels (save for later). Discard all but 2 tablespoons of bacon fat.
Season chicken on both sides with salt. Place chicken in skillet, in a single layer, and cook until a crust forms, about 5 minutes, Turn and cook until thighs are just cooked through, 5 to 6 minutes longer. Turn heat to low then transfer chicken to a cutting board and cut into small pieces.
Add chili powder, cumin, smoked paprika, coriander and garlic to the pan. Cook, while stirring, for 1 minute.
Place chicken back into the pan. Pour stock over chicken then use a wooden spoon to scrape up any brown bits stuck to the bottom of the pan. Cook until stock has thickened and coated the chicken. Stir in lime juice.
Serve chicken next to warm tortillas and your favorite taco toppings. (Don’t forget to crumble the bacon from earlier and add to the tops of your tacos).
bacon recipe source: Joanne and Adam Gallagher, Inspired Taste (@inspiredtaste), September 23, 2013
3 slices bacon
1 1/2 - 2 pounds (680 g to 900 g) boneless and skinless chicken thighs (can substitute chicken breast)
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon ground coriander
2 garlic cloves, minced
1/8 teaspoon cayenne pepper (add less/more based on how spicy you like your tacos)
1/4 cup chicken stock (substitute vegetable stock or water)
Juice of half a lime
Salt, to taste
10 Corn or flour tortillas, warmed
Optional taco toppings: onions, pickled red onions, cheese, sour cream or crema, avocado or guacamole, hot sauce, pickled jalapenos, lettuce or cabbage and cilantro
Cook bacon in a large skillet over medium heat, turning as necessary until fat has rendered and bacon is crispy. About 8 minutes.
Drain bacon on paper towels (save for later). Discard all but 2 tablespoons of bacon fat.
Season chicken on both sides with salt. Place chicken in skillet, in a single layer, and cook until a crust forms, about 5 minutes, Turn and cook until thighs are just cooked through, 5 to 6 minutes longer. Turn heat to low then transfer chicken to a cutting board and cut into small pieces.
Add chili powder, cumin, smoked paprika, coriander and garlic to the pan. Cook, while stirring, for 1 minute.
Place chicken back into the pan. Pour stock over chicken then use a wooden spoon to scrape up any brown bits stuck to the bottom of the pan. Cook until stock has thickened and coated the chicken. Stir in lime juice.
Serve chicken next to warm tortillas and your favorite taco toppings. (Don’t forget to crumble the bacon from earlier and add to the tops of your tacos).
bacon recipe source: Joanne and Adam Gallagher, Inspired Taste (@inspiredtaste), September 23, 2013
Tuesday, March 01, 2016
3844. BACON WRAPPED ROAST BEEF with MUSTARD and HORSERADISH
Serves 4
3 1/2 lb top sirloin roast beef
6 slices bacon
¼ cup softened butter, clarified butter or other cooking fat
3 cloves garlic, minced
1 tbsp of Dijon or homemade mustard
1 tbsp good quality or homemade horseradish
3/4 cup red wine
1 3/4 cups homemade beef stock
Preheat your oven to 400 F.
In a small bowl, combine the butter or other cooking fat, garlic, mustard and horseradish. Mix until smooth.
Rub the roast all over with the mixture.
Lay the bacon pieces out flat so that they are slightly overlapping. Then place the roast on top of the bacon and wrap the pieces around the roast. If needed, use toothpicks to hold the bacon in place.
Place the roast in a roasting dish and cook at 400 F for 20 minutes.
Once the roast has been in for 20 minutes, add the wine and stock to the roasting dish. At the same time, adjust the heat to 350 F.
Roast for about 70 minutes, depending on how well-done you like your meat. 20 minutes per pound is a good rule of thumb for a medium rare to medium well roast.
bacon recipe source: Sébastien Noël, Paleo Leap (@PaleoLeap)
3 1/2 lb top sirloin roast beef
6 slices bacon
¼ cup softened butter, clarified butter or other cooking fat
3 cloves garlic, minced
1 tbsp of Dijon or homemade mustard
1 tbsp good quality or homemade horseradish
3/4 cup red wine
1 3/4 cups homemade beef stock
Preheat your oven to 400 F.
In a small bowl, combine the butter or other cooking fat, garlic, mustard and horseradish. Mix until smooth.
Rub the roast all over with the mixture.
Lay the bacon pieces out flat so that they are slightly overlapping. Then place the roast on top of the bacon and wrap the pieces around the roast. If needed, use toothpicks to hold the bacon in place.
Place the roast in a roasting dish and cook at 400 F for 20 minutes.
Once the roast has been in for 20 minutes, add the wine and stock to the roasting dish. At the same time, adjust the heat to 350 F.
Roast for about 70 minutes, depending on how well-done you like your meat. 20 minutes per pound is a good rule of thumb for a medium rare to medium well roast.
bacon recipe source: Sébastien Noël, Paleo Leap (@PaleoLeap)
Monday, February 29, 2016
3843. BACON JICAMA HASH BROWNS
Serves: 1
2 slices of bacon
sea salt to taste
1 jicama
½ onion
Fry the bacon on medium until crispy. Remove bacon from grease and set aside. Grate jicama with cheese grater. Chop onion. Saute onion in bacon grease for approx. 2 minutes. Squeeze excess water from grated jicama. Add to pan with onion. Cook for 5-7 minutes until lightly browned. Enjoy with your slices of bacon!
bacon recipe source: Mika, Slightly Lost Girl, October 24, 2014
2 slices of bacon
sea salt to taste
1 jicama
½ onion
Fry the bacon on medium until crispy. Remove bacon from grease and set aside. Grate jicama with cheese grater. Chop onion. Saute onion in bacon grease for approx. 2 minutes. Squeeze excess water from grated jicama. Add to pan with onion. Cook for 5-7 minutes until lightly browned. Enjoy with your slices of bacon!
bacon recipe source: Mika, Slightly Lost Girl, October 24, 2014
Sunday, February 28, 2016
3842. GLAZED CARROTS with BACON and PECANS
Serves: 4
3 slices bacon, diced
⅓ cup pecans
1lb baby carrots
½ tsp salt
3 Tbsp brown sugar
½-3/4 cup chicken broth or water
1 Tbsp butter
In a medium skillet, cook bacon over medium heat until crisp. Drain fat from pan and set bacon aside. Add pecans and cook until toasted. Set pecans aside with bacon. Add carrots, salt, 1 Tbsp brown sugar, and ½c broth to the skillet. Cover and bring to a boil over medium-high heat and reduce to a simmer.
Simmer 4-5 minutes and check for tenderness. You want to have about 2 Tbsp liquid left in the pan. If your liquid hasn't quite cooked enough off, continue to cook. If your carrots aren't tender enough or too much liquid has evaporated, add a bit more liquid as necessary.
When carrots are tender, add remaining brown sugar and bitter. Stir over medium heat about 3 minutes. Sprinkle bacon and pecans over the top.
bacon recipe source: Emily, One Lovely Life (@onelovelylife), October 7, 2009
3 slices bacon, diced
⅓ cup pecans
1lb baby carrots
½ tsp salt
3 Tbsp brown sugar
½-3/4 cup chicken broth or water
1 Tbsp butter
In a medium skillet, cook bacon over medium heat until crisp. Drain fat from pan and set bacon aside. Add pecans and cook until toasted. Set pecans aside with bacon. Add carrots, salt, 1 Tbsp brown sugar, and ½c broth to the skillet. Cover and bring to a boil over medium-high heat and reduce to a simmer.
Simmer 4-5 minutes and check for tenderness. You want to have about 2 Tbsp liquid left in the pan. If your liquid hasn't quite cooked enough off, continue to cook. If your carrots aren't tender enough or too much liquid has evaporated, add a bit more liquid as necessary.
When carrots are tender, add remaining brown sugar and bitter. Stir over medium heat about 3 minutes. Sprinkle bacon and pecans over the top.
bacon recipe source: Emily, One Lovely Life (@onelovelylife), October 7, 2009
Saturday, February 27, 2016
3841. BACON and EGG DIP
4 to 6 servings
6 hard-boiled eggs, peeled, whites and yolks separated
2 tablespoons real mayonnaise, plus more if needed
2 tablespoons dill pickle relish
1 tablespoon Dijon mustard
1 tablespoon minced shallots
1 tablespoon cider vinegar, plus more if needed
2 teaspoons finely shaved chives
1 teaspoon chopped fresh dill
1/4 cup liquid bacon fat (warm slightly if solid)
Salt and freshly cracked black pepper
Assorted crudité such as baby carrots, fennel, celery and cherry tomatoes, for serving
Chop the egg whites and yolks separately and put them in separate bowls.
Add the mayonnaise, relish, mustard, shallots, vinegar, chives and dill to the yolks and whisk until smooth. Whisk the bacon fat into the yolk mixture. Loosen with more vinegar or mayonnaise if necessary. Fold in the chopped egg whites and season with salt and pepper.
Serve with assorted crudité for dipping.
bacon recipe source: Geoffrey Zakarian, "Summer Celebration," The Kitchen, Food Network
6 hard-boiled eggs, peeled, whites and yolks separated
2 tablespoons real mayonnaise, plus more if needed
2 tablespoons dill pickle relish
1 tablespoon Dijon mustard
1 tablespoon minced shallots
1 tablespoon cider vinegar, plus more if needed
2 teaspoons finely shaved chives
1 teaspoon chopped fresh dill
1/4 cup liquid bacon fat (warm slightly if solid)
Salt and freshly cracked black pepper
Assorted crudité such as baby carrots, fennel, celery and cherry tomatoes, for serving
Chop the egg whites and yolks separately and put them in separate bowls.
Add the mayonnaise, relish, mustard, shallots, vinegar, chives and dill to the yolks and whisk until smooth. Whisk the bacon fat into the yolk mixture. Loosen with more vinegar or mayonnaise if necessary. Fold in the chopped egg whites and season with salt and pepper.
Serve with assorted crudité for dipping.
bacon recipe source: Geoffrey Zakarian, "Summer Celebration," The Kitchen, Food Network
Friday, February 26, 2016
3840. WAFFLED POTATO KUGEL with BACON
Yields 12
12 ounces bacon
4 medium Russet potatoes
Juice of 1/2 a lemon
6 eggs
1 medium yellow onion, cut into chunks
3/4 cup all-purpose flour (or matzoh meal--I haven't tried that, though)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Vegetable oil, for waffle iron
Sour cream, for serving
Chives, scallions, or sautéed yellow onions, for serving
Cut the bacon into 1/2-inch pieces and fry in a large skillet over medium-high heat, until cooked to your liking. Drain, reserve the fat for greasing the waffle iron, and set aside.
Peel the potatoes and cut into large chunks, then immediately submerge in cold water to keep them from oxidizing (turning dark).
In a large bowl, whisk together the eggs and set aside.
In a food processor, pulse the onion chunks until finely chopped. Stir into the eggs.
Drain the potatoes and use the same food processor bowl to process the potatoes in batches (2 should be sufficient, depending on the size of your processor). Scrape down the sides of the bowl, add some lemon juice (half of it, if you're working in two batches), and process again until finely pureed. Transfer to a strainer placed over a bowl and press to squeeze as much moisture out as possible. If you have a cheesecloth, line the strainer with it, and once all the potatoes are processed, squeeze out as much moisture as you can.
Add the potatoes to the egg mixture, followed by the flour, salt, pepper, and most of the bacon pieces (reserve a little for topping, if you'd like). Stir until well combined.
Preheat a waffle iron and grease with the bacon grease you reserved earlier (or vegetable oil). Drop a 1/4 cup of kugel batter (this may depend on the size of your waffle iron, so experiment to find what works best) onto each grid. Cooking them will take longer than typical waffles—just watch for when there's less steam escaping the sides of the waffle iron. This yielded 12-13 waffles on my big Belgian waffle iron, so the recipe will feed 6-4 people, depending on how hungry they are.
Serve immediately topped with sour cream and/or crispy bacon bits and/or chives and/or scallions and/or sautéed yellow onion.
bacon recipe source: Danguole Lekaviciute (@Danguole_L), 10th Kitchen, March 23, 2015
12 ounces bacon
4 medium Russet potatoes
Juice of 1/2 a lemon
6 eggs
1 medium yellow onion, cut into chunks
3/4 cup all-purpose flour (or matzoh meal--I haven't tried that, though)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Vegetable oil, for waffle iron
Sour cream, for serving
Chives, scallions, or sautéed yellow onions, for serving
Cut the bacon into 1/2-inch pieces and fry in a large skillet over medium-high heat, until cooked to your liking. Drain, reserve the fat for greasing the waffle iron, and set aside.
Peel the potatoes and cut into large chunks, then immediately submerge in cold water to keep them from oxidizing (turning dark).
In a large bowl, whisk together the eggs and set aside.
In a food processor, pulse the onion chunks until finely chopped. Stir into the eggs.
Drain the potatoes and use the same food processor bowl to process the potatoes in batches (2 should be sufficient, depending on the size of your processor). Scrape down the sides of the bowl, add some lemon juice (half of it, if you're working in two batches), and process again until finely pureed. Transfer to a strainer placed over a bowl and press to squeeze as much moisture out as possible. If you have a cheesecloth, line the strainer with it, and once all the potatoes are processed, squeeze out as much moisture as you can.
Add the potatoes to the egg mixture, followed by the flour, salt, pepper, and most of the bacon pieces (reserve a little for topping, if you'd like). Stir until well combined.
Preheat a waffle iron and grease with the bacon grease you reserved earlier (or vegetable oil). Drop a 1/4 cup of kugel batter (this may depend on the size of your waffle iron, so experiment to find what works best) onto each grid. Cooking them will take longer than typical waffles—just watch for when there's less steam escaping the sides of the waffle iron. This yielded 12-13 waffles on my big Belgian waffle iron, so the recipe will feed 6-4 people, depending on how hungry they are.
Serve immediately topped with sour cream and/or crispy bacon bits and/or chives and/or scallions and/or sautéed yellow onion.
bacon recipe source: Danguole Lekaviciute (@Danguole_L), 10th Kitchen, March 23, 2015
Thursday, February 25, 2016
3839. CHICKEN and BACON SKEWERS with LEMON THYME BUTTER
makes four servings
500g chicken breast fillets, cut into 2cm cubes
4 rashers bacon
4 corn cobs, cut into 4cm discs
100g unsalted butter, softened
2 teaspoons chopped lemon thyme
Soak 12 bamboo skewers in water for 20 minutes to prevent them from burning during cooking. Meanwhile, place butter, lemon thyme, salt and pepper in a small bowl, and stir until combined.
Preheat oven to 200°C. Drain skewers. Cut bacon into 10cm x 3cm lengths. Wrap a piece of bacon around a cube of chicken and thread onto a skewer. Repeat for remaining bacon and chicken, allowing 3 pieces of chicken to a skewer.
Spray a stovetop grill or non- stick frying pan with oil spray. Cook skewers over medium heat for 4 minutes, turning regularly, until bacon is golden. Remove and place on a lined baking tray.
Place in oven and cook for a further 8 minutes or until cooked through. Remove and keep warm.
Steam or boil corn. Spread some of the herbed butter over corn and serve with chicken skewers
bacon recipe source: Kate Murdoch, Taste.com.au, October 2007
500g chicken breast fillets, cut into 2cm cubes
4 rashers bacon
4 corn cobs, cut into 4cm discs
100g unsalted butter, softened
2 teaspoons chopped lemon thyme
Soak 12 bamboo skewers in water for 20 minutes to prevent them from burning during cooking. Meanwhile, place butter, lemon thyme, salt and pepper in a small bowl, and stir until combined.
Preheat oven to 200°C. Drain skewers. Cut bacon into 10cm x 3cm lengths. Wrap a piece of bacon around a cube of chicken and thread onto a skewer. Repeat for remaining bacon and chicken, allowing 3 pieces of chicken to a skewer.
Spray a stovetop grill or non- stick frying pan with oil spray. Cook skewers over medium heat for 4 minutes, turning regularly, until bacon is golden. Remove and place on a lined baking tray.
Place in oven and cook for a further 8 minutes or until cooked through. Remove and keep warm.
Steam or boil corn. Spread some of the herbed butter over corn and serve with chicken skewers
bacon recipe source: Kate Murdoch, Taste.com.au, October 2007
Wednesday, February 24, 2016
3838. SEARED SCALLOPS with BACON in LEMON BUTTER SAUCE
Yield: 4 servings
5 strips bacon, chopped
1 lb scallops
salt and pepper
2 tablespoon olive oil
3 tablespoons lemon juice, freshly squeezed
2 tablespoons white wine or more lemon juice
2 tablespoons butter, softened but not melted
parsley, chopped, for garnish
Cook chopped bacon in a skillet until cooked.
Dry scallops with paper towels. Season with a very small amount of salt and pepper. (use small amount of salt, as you will be adding bacon which is already salty).
Heat the large skillet until very hot, add 2 tablespoon of olive oil and immediately add scallops. Sear on high heat, about 3 minutes on each side. Remove from the skillet.
Add 3 tablespoons of lemon juice and 2 tablespoons of white wine (or more lemon juice). Scrape the bottom of the pan.
Remove the pan from the heat, add 2 tablespoons of softened butter (not melted) to the lemon sauce, and stir, to create a creamy sauce. Add chopped bacon. Add back scallops. Top with chopped parsley.
bacon recipe source: Julia, Julia's Album (@JuliasAlbum), October 3, 2015
5 strips bacon, chopped
1 lb scallops
salt and pepper
2 tablespoon olive oil
3 tablespoons lemon juice, freshly squeezed
2 tablespoons white wine or more lemon juice
2 tablespoons butter, softened but not melted
parsley, chopped, for garnish
Cook chopped bacon in a skillet until cooked.
Dry scallops with paper towels. Season with a very small amount of salt and pepper. (use small amount of salt, as you will be adding bacon which is already salty).
Heat the large skillet until very hot, add 2 tablespoon of olive oil and immediately add scallops. Sear on high heat, about 3 minutes on each side. Remove from the skillet.
Add 3 tablespoons of lemon juice and 2 tablespoons of white wine (or more lemon juice). Scrape the bottom of the pan.
Remove the pan from the heat, add 2 tablespoons of softened butter (not melted) to the lemon sauce, and stir, to create a creamy sauce. Add chopped bacon. Add back scallops. Top with chopped parsley.
bacon recipe source: Julia, Julia's Album (@JuliasAlbum), October 3, 2015
Tuesday, February 23, 2016
3837. SAUTEED WHITEBAIT with CREAMED ASPARAGUS and CRISPY BACON
Serves: 4
200g whitebait
1 rasher bacon, cut into fine strips
Stalk of 1 bunch of asparagus, chopped, blanche the tips of the asparagus in salted water for 5minutes, then cool down and keep aside
100ml cream
1/2 onion, chopped
1garlic clove, crushed
Salt/pepper to taste
1/2 punnet of micro cress
1 Tbsp oil
1 tsp butter
In a pot put oil and sweat the onion, garlic, then add the asparagus stalk, cover with water and simmer slowly for about 20 minutes.
Once cooked put into a blender and puree until smooth. Add cream, salt pepper to taste and pass through a fine sieve. Set aside and keep warm.
In a pan, sautee off the strip of bacon. When crispy, add butter and then the whitebait. Sautee off quickly and keep aside.
In a soup bowl put 2 or 3 asparagus tips at the bottom. Froth the asparagus cream with a hand blender, pour the froth around then arrange whitebait and bacon on top of asparagus tip, forming a little mount. Garnish with microcress and serve.
bacon recipe source: Good Morning, TVNZ, New Zealand, October 24, 2011
200g whitebait
1 rasher bacon, cut into fine strips
Stalk of 1 bunch of asparagus, chopped, blanche the tips of the asparagus in salted water for 5minutes, then cool down and keep aside
100ml cream
1/2 onion, chopped
1garlic clove, crushed
Salt/pepper to taste
1/2 punnet of micro cress
1 Tbsp oil
1 tsp butter
In a pot put oil and sweat the onion, garlic, then add the asparagus stalk, cover with water and simmer slowly for about 20 minutes.
Once cooked put into a blender and puree until smooth. Add cream, salt pepper to taste and pass through a fine sieve. Set aside and keep warm.
In a pan, sautee off the strip of bacon. When crispy, add butter and then the whitebait. Sautee off quickly and keep aside.
In a soup bowl put 2 or 3 asparagus tips at the bottom. Froth the asparagus cream with a hand blender, pour the froth around then arrange whitebait and bacon on top of asparagus tip, forming a little mount. Garnish with microcress and serve.
bacon recipe source: Good Morning, TVNZ, New Zealand, October 24, 2011
Monday, February 22, 2016
3836. PACIFIC COAST SALMON ROLLS with BACON and FENNEL TARTAR SAUCE
makes two servings
3 rashers bacon
½ bulb fennel, cored and trimmed
250 grams sockeye salmon fillets, no bones or skin
2 teaspoons olive oil
½ cup mayonnaise
¼ cup cilantro, chopped
1 teaspoon lemon juice
salt and pepper
buns
lettuce
red onion
Preheat the oven to 375° F.
Cut the bacon into ¼ strips and dice the fennel. Toss the bacon and fennel together in a small pan, and cook, stirring 3-4 times for 30 minutes, until the bacon is crisp and the fennel tender, but not brown.
Drain the bacon and fennel mixture on paper toweling. When completely cool, stir the mixture into the mayonnaise along with the cilantro and lemon juice. Refrigerate until ready to serve.
Cut the salmon into 1 to 2” cubes, toss with the olive oil, and season generously with salt and pepper.
In the bottom of a double boiler with a steamer insert, bring about 1” of water to the boil. Place the salmon in the steamer, ensuring no pieces overlap. Cover, reduce the heat to med. and steam for about 3 to 4 minutes, until the salmon is firm to the touch and just before beads of white fat appear on its surface (see note). Remove to a plate and cool completely.
Serve on soft rolls with lettuce, red onion and plenty of tartar sauce.
bacon recipe source: Theresa CarleSanders (@islandvittles), Island Vittles, August 28, 2012
3 rashers bacon
½ bulb fennel, cored and trimmed
250 grams sockeye salmon fillets, no bones or skin
2 teaspoons olive oil
½ cup mayonnaise
¼ cup cilantro, chopped
1 teaspoon lemon juice
salt and pepper
buns
lettuce
red onion
Preheat the oven to 375° F.
Cut the bacon into ¼ strips and dice the fennel. Toss the bacon and fennel together in a small pan, and cook, stirring 3-4 times for 30 minutes, until the bacon is crisp and the fennel tender, but not brown.
Drain the bacon and fennel mixture on paper toweling. When completely cool, stir the mixture into the mayonnaise along with the cilantro and lemon juice. Refrigerate until ready to serve.
Cut the salmon into 1 to 2” cubes, toss with the olive oil, and season generously with salt and pepper.
In the bottom of a double boiler with a steamer insert, bring about 1” of water to the boil. Place the salmon in the steamer, ensuring no pieces overlap. Cover, reduce the heat to med. and steam for about 3 to 4 minutes, until the salmon is firm to the touch and just before beads of white fat appear on its surface (see note). Remove to a plate and cool completely.
Serve on soft rolls with lettuce, red onion and plenty of tartar sauce.
bacon recipe source: Theresa CarleSanders (@islandvittles), Island Vittles, August 28, 2012
Sunday, February 21, 2016
3835. SAUERKRAUT with BACON and APPLES
Serves 4 to 6
1/4 pound sliced apple-wood smoked bacon
2 tart apples, such as Granny Smith, peeled, cored, and grated
1 yellow onion, finely chopped
2 cloves garlic, minced
1 teaspoon caraway seeds, ground
3 cups unfiltered apple juice
1/4 cup white wine vinegar
2 pounds of refrigerated (in a jar, not can), prepared sauerkraut, drained (about 1 24-fluid-ounce jar, drained)
Lay the slices of bacon down at the bottom of a large, thick-bottomed pot and heat on medium heat. Cook until the bacon has browned and most of the bacon fat has been rendered, 5 to 10 minutes. Remove the bacon from the pot and set on paper towels to drain. Remove all but 1 Tbsp of the fat in the pot. (Do not pour down the sink, bacon fat will clog your drain!) Chop the bacon and set aside.
Add the chopped onions and apples to the pot and cook until the onions are translucent, about 6-7 minutes. Add the garlic and caraway and cook for a minute more.
Add the apple juice and the white vinegar to the pot. Increase the heat to high. Bring to a boil and boil vigorously until the liquid is reduced to a syrup, about 5 minutes.
Add the sauerkraut and bacon to the pot and stir to coat with the sauce. Reduce the heat to low and cook until the sauerkraut has been heated through and is tender, about 10 minutes. Season to taste with salt and pepper.
bacon recipe source: Elise Bauer, Simply Recipes (@simplyrecipes), October 4, 2007
1/4 pound sliced apple-wood smoked bacon
2 tart apples, such as Granny Smith, peeled, cored, and grated
1 yellow onion, finely chopped
2 cloves garlic, minced
1 teaspoon caraway seeds, ground
3 cups unfiltered apple juice
1/4 cup white wine vinegar
2 pounds of refrigerated (in a jar, not can), prepared sauerkraut, drained (about 1 24-fluid-ounce jar, drained)
Lay the slices of bacon down at the bottom of a large, thick-bottomed pot and heat on medium heat. Cook until the bacon has browned and most of the bacon fat has been rendered, 5 to 10 minutes. Remove the bacon from the pot and set on paper towels to drain. Remove all but 1 Tbsp of the fat in the pot. (Do not pour down the sink, bacon fat will clog your drain!) Chop the bacon and set aside.
Add the chopped onions and apples to the pot and cook until the onions are translucent, about 6-7 minutes. Add the garlic and caraway and cook for a minute more.
Add the apple juice and the white vinegar to the pot. Increase the heat to high. Bring to a boil and boil vigorously until the liquid is reduced to a syrup, about 5 minutes.
Add the sauerkraut and bacon to the pot and stir to coat with the sauce. Reduce the heat to low and cook until the sauerkraut has been heated through and is tender, about 10 minutes. Season to taste with salt and pepper.
bacon recipe source: Elise Bauer, Simply Recipes (@simplyrecipes), October 4, 2007
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