1697. BRAISED NAPA CABBAGE with BACON, RED WINE VINEGAR and MINT

yields four servings


8 ounces bacon, diced
1 cup red wine vinegar
2 tablespoons honey
2 cups chicken stock
2 pounds Napa cabbage, thinly sliced
Kosher salt and freshly ground black pepper
2 tablespoons fresh mint leaves, thinly sliced

Preheat oven to 400 degrees F. Place medium-sized roasting pan on burner over medium-high heat, add the bacon and cook until crisp. Remove the bacon with a slotted spoon to a plate lined with paper towels.

Place cabbage in a roasting pan with rendered bacon fat, stir in the vinegar, honey and chicken stock and season with salt and pepper. Cover with foil and roast in the oven until wilted, about 30 minutes. Remove from the oven and stir in the mint. Transfer to a platter and sprinkle with the cooked bacon.


bacon recipe courtesy of: Bobby Flay, "Irish Pub Grub," Emeril Live

1696. RICOTTA PASTA with FAVA BEANS and BACON

serves two


1 pound ballerine or campanelle pasta
1/2 pound fresh fava beans, shelled
4 strips of thick-cut bacon, cut into 1/2 inch pieces
1 cup ricotta
1/2 cup cream
1/2 cup Romano cheese
1/2 teaspoon fresh grated nutmeg
Salt and pepper, to taste

Bring a large pot of water to a boil, add salt, then the beans, and cook 3 to 5 minutes, or until tender and bright green. Drain and set aside. Fill up the pot with water again, salt and bring to a boil. Cook the pasta until done.

While the pasta is cooking, peel the beans. Peel off white skin by pinching through the skin opposite the growing tip. Press one end of the bean between two fingers to push out the small green bean inside.

Cook the bacon in a heavy saucepan until pink and cooked through. Drain the grease and return to the heat. Add the beans and saute until desired tenderness. Take off the heat and stir in the ricotta, cream, and cheese, mixing until warm. Toss with the pasta and nutmeg. Taste and and add salt and pepper to taste.


bacon recipe courtesy of: Faith Durand, The Kitchn, Apartment Therapy

1695. BACON CORN MUFFINS with SAVORY CREAM CHEESE FROSTING

yields twenty-four muffins


For Muffins:
8 strips bacon
3/4 cup all-purpose flour
1/2 cup cornmeal
3/4 teaspoon salt
2 teaspoons baking powder
2 tablespoons brown sugar
3/4 cup milk
1 egg
3 tablespoons butter, melted
1 tablespoon reserved bacon fat

For Frosting:
8 ounces cream cheese, softened
2 tablespoons honey
1 tablespoon hot sauce
1 bunch chives, sliced

Special equipment:
2 (24-count) nonstick mini muffin tins
pastry Bag

Preheat oven to 375 degrees F.

Place bacon onto a baking sheet and bake until crisp about 12 minutes. Remove from baking sheet and place onto a plate lined with a paper towel. Reserve 1 tablespoon of the bacon fat. Once bacon is cool enough to handle, chop into small pieces.

Spray a 24-count mini muffin tray with non-stick cooking spray and set aside.

In a large bowl combine flour, cornmeal, salt, baking powder, and brown sugar. In a separate bowl whisk the milk and egg. Whisk the milk mixture, melted butter and bacon fat into the dry ingredients. Add 3/4 of the chopped cooked bacon, reserve remaining 1/4 for a garnish.

Fill each muffin cup with 1 tablespoon of the batter so the cups are filled about 3/4 of the way up. Bake in oven for 10 to 12 minutes or until a tooth pick inserted into the muffins comes out clean. Allow to cool completely before icing.

While muffins are cooling, in a medium bowl beat the cream cheese, honey and hot sauce with a hand mixer until soft and combined. Add 3/4 of the sliced chives, reserve remaining 1/4 for a garnish. Mix until well combined.

Transfer mixture to a pastry bag and snip off the end.

Once the muffins have cooled, pipe a small amount of the cream cheese mixture on top of each one. Garnish with remaining crumbled bacon and remaining chopped chives.


bacon recipe courtesy of: Brian Boitano, "Derby Girls," What Would Brian Boitano Make?

1694. PICKLED HERRING with APPLES and BACON on TOAST

makes six servings


6 ounces pickled herring or herring in wine
2 tablespoons sour cream
2 teaspoons cider vinegar
1 teaspoon chopped chives
freshly ground pepper
6 slices bacon
1 apple, quartered, cored, sliced
1 bunch watercress, chopped
1 teaspoon lemon juice
1 tablespoon olive oil
salt
3 slices bread

Cut herring chunks into smaller pieces. Combine with sour cream, vinegar, chives and pepper to taste in a small bowl. Cook bacon in a skillet over medium heat until crisp. Drain and set aside.

Mix the apple slices, watercress, lemon juice and olive oil in a bowl. Season to taste with salt and pepper. Toast 3 slices of bread and cut each in half diagonally.

Top each piece of toast with bacon. Top bacon with herring mixture. Finish each with a topping of watercress salad.


bacon recipe courtesy of: North Jersey.com, North Jersey Media Group, 1 Garret Mountain Plaza, Woodland Park, New Jersey 07424 | Brian Huston, The Publican, 845 West Fulton Market, Chicago, Illinois 60607

1693. BACON-WRAPPED ELK BACKSTRAPS

2 lbs elk backstraps, cut into 1 1/2 inch pieces/steaks
1-2 lb bacon
3 cups brown sugar
2 cups soy sauce
1/4 cup white sugar

Mix brown sugar and soy sauce together in a bowl. Mix till combined into a soup liquid. Place the meat either in a large freezer bag or a bowl that seals tight with a lid. Let the meat marinade overnight. Remove the backstraps and place on a broiler pan or some sort of slotted bake sheet with a drip pan or aluminum foil below to catch dripping. Wrap bacon around the entire piece of meat, securing the bacon strip with a toothpick. Lightly drizzle remaining marinade over loins, and sprinkle with a small amount of white sugar. Place on center rack in oven and bake at 350°F for 30 minutes for medium cook and until bacon is done.


bacon recipe courtesy of: Lynn Shilley, A Washington Hunter Girl's Blog, Naches, Washington, March 15, 2009

1692. EGG SALAD with BACON and TARRAGON

makes 4 servings


1/2 cup finely chopped celery
1/3 cup mayonnaise
2 tablespoons finely chopped fresh tarragon, or 1 tablespoon each parsley and green onion
2 teaspoons Tabasco
1/4 teaspoon salt
8 hard-boiled eggs, peeled and coarsely chopped
6 cups mixed salad greens
4 slices bacon, cooked and crumbled
12 cherry tomatoes, halved

Combine celery, mayonnaise, tarragon, Tabasco, and salt in a bowl and mix well. Add eggs and mix gently. Divide salad greens between four plates; place a scoop of egg salad on each and sprinkle crumbled bacon on top. Garnish with tomatoes.


bacon recipe courtesy of: Tabasco, McIlhenny Company, Avery Island, Louisiana 70513

1691. BACON and GOAT CHEESE FREE-FORM TART

serves 4 as a main course, 8 as an appetizer


For the crust
1/2 cup unsalted butter, cold
1 1/4 cups all-purpose flour
1/4 cup yellow or white cornmeal, preferably stone-ground
1/2 teaspoon coarse kosher salt
3 ounces cream cheese, cold and cut into 4 chunks
2 to 3 tablespoons ice water

For the filling
8 slices (about 1/2 pound) thick-cut bacon
1 tablespoon olive oil
2 pounds (about 4 large) onions, thinly sliced
1/2 teaspoon coarse kosher salt
1/2 teaspoon fresh thyme leaves
3/4 cup crumbled fresh goat cheese

Milk for brushing the crust

Make the crust: Cut the butter into small cubes and freeze for at least 15 minutes. In the bowl of a food processor fitted with the metal blade, blend the flour, cornmeal, and salt. Add the cream cheese and process for about 20 seconds, or until the mixture resembles coarse crumbs. Add the butter and pulse until no butter is larger than the size of a pea. Add the ice water and process for about 30 seconds, or until a pinch of the dough holds together. If it doesn’t, add more water, a teaspoon at a time. Dump the dough out onto a lightly floured counter. Knead just until it holds together in one piece. Shape the dough into a flat disk, wrap it in plastic wrap, and refrigerate it for at least 30 minutes. (If you chill it much longer, give it time to warm up a little before rolling it out.)

Make the filling: While the dough is chilling, cook the bacon in a saute pan or skillet until it is about halfway cooked. Remove the bacon to a plate lined with paper towel and set aside. Discard all but 2 tablespoons of the bacon fat. Put the pan with the remaining bacon fat back over medium heat. Add the olive oil and then the sliced onions and salt. Reduce the heat to medium-low and cook the onions slowly, stirring occasionally, until they are deep golden brown and caramelized, 35 to 45 minutes. Preheat the oven to 375°F (190°C) with a rack in the second-lowest position. On a nonstick baking mat or piece of parchment paper, roll the chilled dough into a rough circle about 1/8 inch thick and 14 to 16 inches in diameter. (The edges do not have to be smooth and neat.) Lift the baking mat with the crust onto a cookie sheet. Spread the caramelized onions over the crust, leaving a 1/2-inch border around the edge. Coarsely chop the bacon and sprinkle it evenly over the onions, followed by the thyme leaves, and finally the goat cheese. Fold the edges of the crust in over the filling, pleating the edges as necessary. Brush the crust with milk. Bake the tart for about 30 to 35 minutes, until the crust is golden. Serve hot, warm, or at room temperature.


bacon recipe courtesy of: Cooking with Shelburne Farms by Melissa Pasanen with Rick Gencarelli. Viking Studio, 2007

1690. BLUE CHEESE STUFFED BACON SLIDERS

serves twelve


16 slices (1 pound) apple-smoked bacon
2 ripe but firm pears
about 1 tablespoon sugar
3 pounds coarsely ground sirloin, chilled
1 tablespoon finely chopped fresh thyme
freshly ground black pepper
6 ounces (about 1/2 cup) crumbled blue cheese, at room temperature
2 tablespoons olive oil, plus about 1 teaspoon
sea salt
24 soft, mini burger buns
2 1/2 cups baby arugula leaves
1 small red onion (about the same diameter as the buns), very thinly sliced
1 pint basket cherry tomatoes (optional)

In a large skillet over medium heat, cook the bacon until crispy, and then drain on paper towels. Cut 8 of the slices crosswise into 3 pieces each; crumble the remaining bacon and set both aside separately.

Peel the pears, halve them lengthwise, and core them. Cut them crosswise into thin slices and put in a bowl. Toss with the sugar and set aside.

In a large bowl, combine the meat, thyme, crumbled bacon, and 1 1/2 teaspoons pepper. Using your hands, knead together lightly. Form the mixture into 48 evenly sized balls (about 1 ounce each). Use the pointed end of an egg to make a small depression in half the patties. Fill them with a little mound of cheese, dividing it evenly among them. Top with the remaining patties, and then pinch them together around the cheese. Make sure the stuffing is completely enclosed. Pat and mold the burgers to fit the buns. The burgers can be shaped and refrigerated, covered, for several hours or overnight.

When ready to cook, heat 2 tablespoons of the olive oil in a large skillet over medium-high heat until very hot or build a medium-hot fire in a barbecue. Generously season the meat on both sides with salt and pepper.

Cook the burgers in the skillet, in batches, turning once or twice, about 3 minutes for medium-rare. Do not press down on the patties. Be gentle when you turn the burgers so they do not break open. With a large spoon, baste the sliders several times with the fat in the pan. To grill the burgers, oil the grate, arrange the patties on it, and cover. Cook as above.

While the burgers cook, toast the buns in a toaster oven or under the broiler, about 5 inches from the heat, until lightly toasted. Or toast them on the outer perimeter of the grill rack.

When the burgers are done, remove them to a warm platter, keep warm, and let rest for several minutes. Meanwhile, heat the remaining teaspoon of the olive oil in a nonstick skillet over medium heat and add the pear slices, or place them on the outside of the grill rack, and cook just until warm and lightly browned. Turn and repeat, then remove to a plate. They should still be crunchy.

To build the burgers, arrange a few leaves of arugula on the bun bottoms. Top each with a pear slice or two, a piece of bacon, and a burger. Add an onion slice and a bun top, and skewer securely together. Add a cherry tomato as a topknot, if you wish, on the skewer. Serve immediately.


bacon recipe courtesy of: Burger Bar: Build Your Own Ultimate Burger, by by Hubert Keller and Penelope Wisner. Wiley, 2009

1689. PEAMEAL BACON SLIDERS

makes 24 sliders


1 small sweet or Vidalia onion
2 tablespoons salted butter
1/2 teaspoon each salt and pepper
1/2 cup sodium-reduced chicken broth
1/4 cup maple syrup
1/4 cup grainy mustard
2 tablespoons olive oil
2 lb peameal bacon, sliced 1/4-inch thick
24 mini-buns or small dinner rolls
24 gherkins, cornichons, small pickled peppers or cocktail onions

Cut onion into 1/4-inch thick rings. In skillet, melt butter over medium heat; cook onion and half each of the salt and pepper until softened, about 8 minutes. Add chicken broth; cook, stirring, until no liquid remains, 8 minutes. Set aside and keep warm. In large bowl, combine maple syrup, mustard, and remaining salt and pepper; set aside. In nonstick skillet, heat half of the oil over medium-high heat; cook bacon, in batches and adding more oil if necessary, turning once, until tender and golden, about 4 minutes. Cut each slice into 4 pieces. Add to maple mixture; toss to coat. Cut buns in half; broil, cut side up, on baking sheet until golden and toasted, about 1 minute. In saucepan, warm bacon mixture over medium heat, 1 to 3 minutes. Stack 4 pieces bacon on each base of bun; top with onions then top half of bun. Secure with gherkin-skewered toothpick.


bacon recipe courtesy of: The Canadian Living Test Kitchen, Canadian Living.com, # Transcontinental Publications Inc., 25 Sheppard Avenue West, Suite 100 Toronto, Ontario M2N 6S7 Canada

1688. BACON and CORN-STUFFED TOMATOES with MUENSTER CHEESE

makes six servings


6 medium tomatoes
1 tablespoon butter
1/4 cup sliced green onions
1/3 cup diced green pepper
2 1/2 cups fresh corn kernels (4-5 ears), cut from the cob
2 tablespoons water
1 tablespoon fresh thyme leaves, or 1/4 teaspoon dried thyme
6 slices chopped cooked bacon
2 tablespoons mayonnaise
1 1/2 cups shredded Muenster cheese

Slice the tops from the tomatoes. Carefully scoop out the pulp, leaving a shell. A serrated grapefruit spoon or melon baller works well for this. Turn the tomatoes upside down and drain on paper toweling.

Preheat oven to 400ºF (205ºC). Lightly grease a pizza pan or other baking sheet. Set aside.

Heat the butter in a 9 or 10-inch skillet. Add green onions and sauté over a medium heat about 3 minutes. Add green pepper and sauté 2 to 3 minutes longer.

Add the corn kernels, water and thyme. Bring to a boil. Cover and cook at a gentle boil until the corn is tender, about 5 to 7 minutes.

Remove from heat. Stir in bacon pieces and mayonnaise.

Fill each tomato with 1/6 of the mixture.

Bake for 10 to15 minutes, until the tomatoes are almost cooked, but still hold their shape. Remove from oven and top each tomato with 1/4 cup of the Muenster.

Bake 3 to 5 minutes, until the cheese melts. Or, place the cheese-topped tomatoes under a hot broiler. Broil just until cheese melts and slightly browns.


bacon recipe courtesy of: Wisconsin Milk Marketing Board, 8418 Excelsior Drive, Madison, Wisconsin 53717, (608) 836-8820

1687. RICOTTA HOT CAKES with CRISPY BACON and MIXED LEAVES

makes 12-14 cakes


100 grams plain flour
1 teaspoon baking powder
200 grams ricotta
4 large free range eggs, separated
2 teaspoons chopped fresh thyme
1 teaspoon English mustard powder
100ml milk
50 grams unsalted butter
12 rashers back bacon
1 tablespoon balsamic vinegar
4 tablespoons extra-virgin olive oil
120 grams herb salad
crème fraîche or mayonnaise mixed with grainy mustard, to serve

Sift the flour and baking powder into a bowl, then mix in the ricotta, egg yolks, thyme and mustard powder. Slowly drizzle in the milk and beat to make a smooth mixture. Season well with salt and lots of black pepper.

Melt half the butter in a large frying pan. When it starts to foam, put in the bacon rashers and fry until crisp.While the bacon is cooking, whisk the egg whites until they are stiff and form soft peaks, then fold into the ricotta mixture in batches with a large metal spoon, keeping in as much air as possible.

When the bacon is crisp, lift it out, drain well on kitchen paper and keep warm. Cook the hot cakes in the same pan over a low heat, allowing about 2 tbsp mixture for each cake and doing them in batches so you don't overcrowd the pan. Add little knobs of butter as you go and take care to keep the heat low so the butter doesn't burn. The hot cakes should be firm and golden at the end, and this will take about 2 minutes on each side. When each batch is cooked, transfer to a plate and keep warm. (At this stage they can be frozen, but allow to cool first.)


bacon recipe courtesy of: Good Food magazine, November 2002

1686. COLLARD GREENS with RED ONIONS and BACON

serves eight


1/2 pound sliced bacon, cut crosswise into fourths
3 medium red onions, chopped coarse (about 3 cups)
1 1/4 cups chicken broth
1/4 cup cider vinegar
2 tablespoons firmly packed dark brown sugar, or to taste
1/2 teaspoon dried hot red pepper flakes, or to taste
4 pounds collard greens (preferably small leaves), coarse stems and ribs discarded and leaves and thin stems washed well, drained, and chopped coarse

In a deep heavy kettle cook bacon in 2 batches over moderate heat until crisp and transfer to paper towels to drain. Pour off all but about 3 tablespoons drippings and in drippings remaining in kettle cook onions, stirring occasionally, until browned slightly and softened. Transfer onions with a slotted spoon to a bowl.

To kettle add broth, vinegar, brown sugar, red pepper flakes, and about half of bacon, stirring until sugar is dissolved. Add about half of collards, tossing until wilted slightly, and add remaining collards, tossing until combined. Simmer collards, covered, 30 minutes. Stir in onions and simmer, covered, 30 minutes more, or until collards are very tender.

Serve collards topped with remaining bacon.


bacon recipe courtesy of: Gourmet, December 1995

1685. ONE POT COTTAGE CHEESE NOODLES with BACON

serves four


12 oz. egg noodles
1/4 cup butter or margarine
1/2 cup bacon, cooked and chopped
16 oz. cottage cheese
2 oz. fresh mozzarella
freshly ground black pepper, to taste
parmesan cheese, optional

Cook noodles to your liking in a large sauce pan. Strain noodles and set aside. Using the same pot, add the butter, bacon, cottage cheese and pepper. Heat ingredients on medium-low heat. After heating, add noodles and mozzarella; then stir thoroughly. Sprinkle with parmesan cheese (if desired). Serve.


bacon recipe courtesy of: NetCooks.com

1684. BRIE, BACON and CHICKEN SANDWICH

serves two

2 ounces brie cheese
2-3 ounces chicken breast or tenders
3 slices smoked bacon
1/2 onion
baguette, halved and sliced into 2 sandwich portions

Heat a cast-iron skillet over medium-high heat. Slice bacon into approximately 2-inch pieces and cook in skillet until crispy. Meanwhile, slice onions and cut chicken breast/tenders into small bite-size pieces. When the bacon is crispy, place them on a towel-lined plate and set aside. Remove excess bacon fat in skillet. Lower heat to medium and sauté onions. Add chicken pieces and cook until no longer pink and the onions have softened. Set-aside.

Heat a griddle over medium-high heat. Place brie pieces, bacon, chicken and onions on bottom half of each baguette. Put the top half on and set both sandwiches on griddle. With an oven mitt, take the cast-iron skillet (careful, it’s hot!) and place it on top of sandwiches. Once the cheese is melting and the bottom is toasted, remove skillet and gently flip the sandwiches over to toast the other side. Again, place skillet on top. The sandwich is ready when both sides are hot and toasty.


bacon recipe courtesy of: Sheila, tasteduds.com, Los Angeles, California, August 20, 2009

1683. WILD BOAR BACON and LEMON THYME POPCORN

serves two


3 rashers of wild boar back bacon
80 grams popcorn kernels
2 tablespoons sunflower oil
1 teaspoon of lemon thyme, chopped
sea salt

Preheat the grill, lay the bacon on a baking tray and grill the bacon until very crispy, turn it a couple of times during the cooking process to ensure the bacon is completely dry and crispy without it being burnt.

Let the bacon cool on a cooling rack, this will allow it to crisp up, pat dry with kitchen paper.

One the bacon is cold break it into even size pieces. Turn the thermomix on with the blades running at speed 10, drop the bacon all at once onto the running blades and place the measuring cup in place, grind for 10 seconds. Add the freshly chopped lemon thyme and a generous amount of Maldon sea salt to the powdered bacon.

Heat a large saucepan with the sunflower oil and add the bacon dripping to the pan, add the popcorn and place the lid on top, shake the pan a couple of times and once the popcorn starts to pop turn the heat off and leave the saucepan on the cooker until you cannot hear the corn popping any longer.

Remove the lid and add the powdered bacon to the warm popcorn and mix well, serve immediately.


bacon recipe courtesy of: Madalene, The British Larder, October 9, 2009

1682. RUNNER BEANS with BACON and HAZELNUTS

serves four


500 grams runner beans, trimmed and sliced
4 rashers smoked streaky bacon, chopped into large pieces
handful blanched hazelnuts, roughly chopped
2 tablespoons wine vinegar
5 tablespoons double cream
small handful tarragon leaves, roughly chopped

Bring a large pan of salted water to the boil and cook the beans for 4-5 mins until cooked, but still vibrant. Drain the beans and tip straight into a bowl of ice-cold water. Drain again and set aside.

Heat a frying pan, tip in the bacon and sizzle for 4-5 mins until it starts to crisp. Throw in the hazelnuts and cook for another few mins until the nuts start to brown. Use a slotted spoon to scoop out the bacon and nuts, but leave behind any juices and residue. Place the pan back on a low heat, slosh in the vinegar and sizzle for a moment, then stir in the cream. Return the beans, bacon and hazelnuts to the pan to warm through and toss them in the dressing. Tip into a bowl and mix in the tarragon just before serving.


bacon recipe courtesy of: Good Food magazine, August 2006

1681. BOILED BACON HOCK and CHICKEN with DUMPLINGS

serves eight


1 3/4 lb. bacon hock
2 1/2 lb. chicken
6 medium-sized potatoes, quartered
2 Spanish onions, quartered
6 medium-sized carrots, cut into chunks
salt
freshly ground black pepper
1 small cabbage, cut into 8 wedges
2 tablespoons finely chopped fresh parsley, to garnish

For the cornmeal dumplings
2 1/2 oz. cornmeal
2 1/2 oz. self-raising flour
1/4 teaspoon salt
1/2 oz. butter
1/2 egg, beaten
4 - 5 tablespoons milk

Put the hock and the chicken into a heavy 8 pint saucepan, cover with water and bring to the boil. Cover the pan, reduce the heat and simmer for 1 hour.

Add the potatoes and simmer for a further 10 minutes. Add the onions and carrots and season to taste with salt and freshly ground black pepper (the bacon may have made the stock already salty) and simmer for 15 minutes. Check the bacon and chicken; if they are cooked, remove them and keep them warm.

Meanwhile, prepare the dumplings. Sift the cornmeal, flour and salt into a bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Stir in the beaten egg and milk to make a soft dough.

Add the cabbage wedges to the saucepan and push them down into the simmering stock.

Drop rounded teaspoons of dough into the simmering stock. Cover and cook gently for 10-15 minutes, or until the dumplings are fluffy and firm and the vegetables are tender.

Remove the bacon hock to a board. with a sharp knife, remove and discard the skin and fat and cut the meat into chunks. Place the chicken on the board, remove and discard the skin and cut into 8 portions. Divide the meat between 8 individual heated soup bowls.

Divide the vegetables, dumplings and broth between the bowls and sprinkle each one with finely chopped parsley. Serve immediately.


bacon recipe courtesy of: COOKITSIMPLY.com

1680. BAKED CHICKEN and BACON-WRAPPED LADY APPLES

makes 4 to 6 servings


8 thin slices bacon (from a 1/2-lb package)
12 lady apples (about 1 to 2 inches in diameter
6 chicken thighs (2 lb; with skin and bones)
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup unfiltered apple cider
1/2 cup cider vinegar
2 sprigs fresh marjoram plus 2 teaspoons chopped fresh marjoram, or to taste
1 tablespoon cold unsalted butter

Put oven rack in middle position and preheat oven to 400°F.

Cook bacon in a 12-inch heavy skillet over moderate heat, turning over once, until edges are lightly browned but bacon is still flexible (it will continue to cook in oven), 6 to 8 minutes total. Transfer to paper towels to drain, reserving fat in skillet.

While bacon cooks, core apples, if desired, from bottom, with pointed end of a vegetable peeler or a paring knife, leaving stems intact. Wrap a slice of bacon around each of 8 apples, securing ends of bacon by piercing with stem or using half a wooden pick.

Brush a 3-quart (13- by 9-inch) shallow baking dish with some bacon fat, then add apples to dish and bake, uncovered, 10 minutes.

Meanwhile, pat chicken dry and sprinkle with salt and pepper. Heat bacon fat in skillet over moderately high heat until hot but not smoking, then cook chicken, turning over once, until browned, about 8 minutes total. Transfer chicken with tongs to baking dish, rearranging some of apples so that chicken fits in bottom of dish, and bake, uncovered, 5 minutes.

While chicken bakes, pour off fat from skillet and add cider, vinegar, and marjoram sprigs to skillet. Boil, stirring and scraping up brown bits, until reduced by half (about 3/4 cup), about 5 minutes. Pour sauce through a fine-mesh sieve into a measuring cup, pressing on and then discarding solids. Add butter and chopped marjoram to sauce, stirring until butter is melted. Pour sauce over chicken and apples and continue to bake, uncovered, until chicken is cooked through and apples are tender, about 20 minutes more.


bacon recipe courtesy of: Gourmet, September 2006

1679. LADY PEAS with BACON and CORN

serves four


2 cups shelled lady peas
4 ears fresh corn, cooked
4 slices bacon or country ham
2 shallots or green onions

Place peas in a medium saucepan. Cover with water; bring to a boil. Reduce heat; simmer until crisp-tender, about 30 minutes. Drain. Cut kernels from ears of corn. Place country ham or bacon in large skillet. Cook until crisp and browned. Remove from pan and chop or crumble. Discard all drippings except 2 tablespoons. Return pan to heat. Add shallots; sauté 5 minutes. Add peas, corn and bacon. Heat thoroughly.


bacon recipe courtesy of: "Southern-Style Veggie Plate," Relish Magazine, July 2009 | 341 Cool Springs Boulevard, Suite 400, Franklin, Tennessee 37067

1678. CHEDDAR, ASPARAGUS, SPINACH and BACON FONDUE

yields about 6 servings or about 6 cups


1/4 pound bacon
2 tablespoons olive oil
1 medium onion, diced
4 cloves fresh garlic, minced
1 bunch fresh asparagus, hard ends removed, diced
1 cup low-fat milk
1 (10-ounce) can cream of mushroom soup
1 cup fresh spinach leaves, finely diced
1/2 pound sage cheddar, shredded
1/2 pound white cheddar, shredded
1/2 pound smoked cheddar, shredded
Hot sauce, optional
1 baguette
1 loaf sourdough bread
3 Pink Lady apples, or any you prefer, cores removed, sliced

In a medium pan or in the oven, cook bacon until crisp and brown. Drain the fat and crumble bacon. Set aside. In large pot over medium heat, add olive oil and saute onion, garlic and asparagus for about 5 minutes, or until they start to soften and onion and garlic turn golden. Reduce heat to medium-low and add milk, mushroom soup and spinach. Mix ingredients until base is smooth. Add cheeses and stir constantly (reduce heat if necessary to prevent burning) until melted and smooth. Add bacon and hot sauce, if desired. (Add more milk if mixture is too thick.) Serve fondue with baguette, sourdough bread and apples.


bacon recipe courtesy of: Santa Barbara Certified Farmers Market Association, 232 Anacapa Street, Suite 1A, Santa Barbara, California 93101, (805) 962-5354