2762. COTTAGE CHEESE and BACON QUICHE

makes one quiche


1 (9 inch deep dish) pie shell
1 (16 ounce) container large curd cottage cheese
2 eggs
5 slices bacon
1/4 cup onion, finely chopped
1 cup swiss cheese, shredded
1/2 cup Mexican style cheese, shredded
1/2 cup colby jack cheese, shredded
1/2 teaspoon pepper
salt to taste

Drain the cottage cheese in a colander. Cook the bacon until crispy and set aside. Beat eggs, then add cottage cheese. Add salt, pepper and onions to egg mixture. Layer the pie in the following order: (1) 1/2 cup shredded cheese in bottom of shell, (2) 1 piece of the bacon, crumbled, (3) 1 cup cottage cheese mixture, (4) 1/2 cup shredded Mexican cheese, (5) 1 piece of bacon, crumbled, (6) 1 cup cottage cheese mixture, (7) 1/2 cup colby jack cheese, (8) 1 piece bacon, crumbled, (9) Remainder of the cottage cheese mixture, (10) 1/2 cup Swiss cheese, (11) 1 piece of bacon crumbled. You should have one slice of bacon left over for the top once the pie is cooked. Cook pie in preheated 350 degree oven 45 to 50 minutes. Let pie cool before slicing.


bacon recipe courtesy of: Judy, The Southern Lady Cooks, September 16, 2011

2761. BRAISED BACON, PEA SHOOT and WATERCRESS SALAD

yields six servings


6 4 oz. pieces molasses and soy braised bacon, warm (recipe below)
3 ounce pea shoot, washed and spun dry
1.5 ounces of watercress
6 ounces of buttermilk herb dressing (recipe below)
3 deviled yard eggs
6 pieces slow roasted tomato

Molasses and Soy Braised Bacon
1 pound slab of bacon, cut into 4 oz. pieces
1.5 ounces of ginger root, peeled and chopped
3 garlic cloves, chopped
1 teaspoon of ground black pepper
1 jar of molasses
1 cup of soy sauce
star anise
1 teaspoon of sriracha chili sauce

Score the fat presentation side of the bacon pieces. Brown the tops in a hot skillet. Remove from the pan and pour out most of the fat. Sauté garlic and ginger in the same pan. Add the rest of the ingredients, bring to a boil and then put the bacon back into the pan. Braise the bacon In a 225-250 degrees oven for 1.5 hours. This dish is easily burned so keep the oven very low and checked often. It’s okay to turn over the bacon during the cooking process. The bacon should be tender.

Buttermilk Herb Salad Dressing (yields four servings)
1/8 an ounce of chives
1 ounce of basil
1/8 of a bunch of flat leaf parsley
1/8 of a clove of garlic
1 teaspoon of dry mustard
1/16 of a cup of white balsamic vinegar
1 teaspoon of honey
1 cup of mayonnaise
1 cup of buttermilk
1 teaspoon of salt

In a blender, combine herbs, garlic, mustard, vinegar, and honey. Puree. Mix together mayo, buttermilk, and salt. Add herb mixture, stir to fully combine.

Toss together the pea shoots, watercress and the dressing. Place the braised bacon on one end of the bowl, top with greens. With a squeeze bottle, squeeze a zig zag on the other side of the plate. Place egg and tomato on that side of the plate.


bacon recipe courtesy of: Ralph's on the Park, 900 City Park Avenue, New Orleans, LA 70119

2760. BACON and EGG SPINACH SALAD with POPPY SEED DRESSING

yields 10-12 servings 


Poppy Seed Dressing 
1/3 cup red wine vinegar 
1/2 teaspoon dried tarragon 
3/4 teaspoon ground dried mustard 
2 teaspoons salt 
3 tablespoons yellow onion, finely minced 
2/3 cup sugar 
1 tablespoon poppy seeds 
1 cup canola oil

Bacon and Egg Salad 
12-15 oz baby spinach 
4-6 slices crisp bacon, crumbled 
4 hard-boiled eggs, sliced 
1 small or 1/2 large red onion, sliced very thin 
1 cup thinly sliced button mushrooms, about 5-6 medium 
1/2 cup dried cranberries 
1 cup grated Monterey Jack cheese, (4 ounces) 
1/2 cup candied walnuts

Combine all the dressing ingredients in a jar with a tight fitting lid and shake to combine. Or add to a food processor and while processing, slowly add the oil. In this case the onion could be coarsely chopped as it will become fine during processing. Place the spinach, bacon, eggs, red onion, mushrooms, cranberries, cheese and walnuts to a large bowl. Pour dressing over all and gently toss. May save some eggs and bacon to garnish top of salad.


bacon recipe courtesy of: Helen Horton, Saucy Cuisine, September 3, 2011

2759. CHERRY COKE BRAISED BACON

2-3 lbs slab of smoked bacon with skin
3 tablespoons cherry jam
1/4 cups dried cherries
1 vanilla bean split in half lengthwise
15 whole cloves
2 liter bottle of Coke
1 Granny Smith apple, peeled and sliced
1 small head of cabbage, cored and shredded

Put the bacon in a large bowl and cover with water. Put it in the fridge overnight to reduce the amount of salt. Put the rack in the lower position and preheat your oven to 275 degrees. Place the bacon into a heavy pot that it will fit snugly into (you may want to cut it into 2-3 smaller pieces). Add the jam, vanilla, cloves, and cherries and pour enough Coke over to cover the pork. Bring it to a boil over the stove, cover and put it in the oven until the meat is fork tender (about 3 1/2 to 4 hours). Remove the bacon from the braising liquid and place it skin-side up on a rack over a baking sheet and tent with foil. Skim off the fat from the braising liquid and strain half of it into a sauce pan. Boil this until it is a nice syrupy sauce. Put the cabbage and apples into the other half and simmer until both are tender about 30-40 minutes. When you’re ready to serve, move the rack to the middle position and heat the oven to 450 degrees. Uncover the bacon and put it in the oven for about 15 minutes or until the the skin is nice and crispy. Serve immediately with reduced braising liquid drizzled on top along with some of the braised cabbage and apples.


bacon recipe courtesy of: Marc Matsumoto, No Recipes, March 23, 2008

2758. ROASTED HAMILTON POUSSIN wrapped with STREAKY BACON and stuffed with POTATOES and SAGE

serves four 


4 poussin chickens 
12 rashers dry-curled streaky bacon 
1 lb. potato, peeled 
handful fresh sage or handful fresh rosemary, or handful fresh thyme 
12 cloves garlic, peeled 
1 1/2 cups white wine
sea salt
freshly ground black pepper 
olive oil

Preheat your oven and an appropriately sized roasting tray to 425 to 450 degrees. Boil your potatoes in salted water until perfectly cooked (don't overcook). Drain and allow to cool. Remove any fat from inside the chicken cavity. Wash and pat dry with kitchen paper. Slice your potatoes thickly, season with salt and freshly ground black pepper, add your freshly torn herbs and enough olive oil just to coat. Toss over and then stuff your chickens with the potatoes. Place them into the tray with about 12 cloves of garlic and cook for 30 minutes. After this time, the chicken should be looking as handsome as its inventor and the skin should be crisp and golden. At this point, lay your streaky bacon snugly over the breast meat and add a 1/2 cup of wine to the pan to get some sticky marmitey juices happening. Cook for another 15 minutes. Remove the chicken from the oven. Take them out of the tray and allow them to rest for 5 minutes while you make a quick bit of gravy. I normally remove as much fat as possible from the tray before placing on gentle heat. Splash the remaining 1 cup of white wine into it. Then boil up and scrape away all the goodness from the sides of the tray. Simmer this for a couple of minutes until tasty. It's not a thick, robust gravy, just a tasty gesture. Served with something nice and green like steamed spinach and the potatoes pulled out from the chickens.


bacon recipe courtesy of: Jamie Oliver, Naked Chef, for Asian Food Channel, 3 Fusionopolis Way, 12-21 Symbiosis, Singapore 138633

2757. CORN PUDDING with BACON

makes 6 to 8 servings


2 packages (16 oz. each) frozen corn kernels, thawed and drained
1 medium red onion, chopped
4 slices of bacon, cooked until crisp and crumbled
2 teaspoons sugar
1 cup heavy cream
1 cup half-and-half
3 large eggs
1/4 teaspoon freshly ground black pepper
pinch of cayenne pepper
1 1/2 cups crushed buttery crackers, such as Ritz

In a 4-quart electric slow cooker, combine the corn, red onion, crumbled bacon, and sugar. Mix well. In a bowl, whisk together the cream, half-and-half, and eggs until thoroughly blended. Season with the black pepper and cayenne. Pour over the corn and stir to blend. Last, mix in 1 1/4 cups of the crushed crackers. Cover and cook on the high heat setting for 2 1/2 to 3 hours, or until the pudding is set. Uncover and sprinkle the remaining 1/4 cup crushed crackers over the top. Serve hot.


bacon recipe courtesy of: Slow & Easy: Fast-Fix Recipes for your Electric Slow Cooker by Natalie Haughton, 2009, p. 294

2756. SPEKA PIRAGI (BACON TURNOVERS)

makes about 60

 

1 1/4 cups milk

12 tablespoons unsalted butter, plus more for greasing

1/3 cup plus 1 teaspoon sugar

1 teaspoon kosher salt

2 1/4-oz. packages active dry yeast

5 cups flour

1 tablespoon canola oil

1 lb. double-smoked bacon, cut into 1/8″ cubes

1 small yellow onion, minced

Kosher salt and freshly ground black pepper, to taste

1 tablespoon heavy cream

1 egg yolk

1 egg white, lightly beaten

Make the dough: Heat milk, butter, 1/3 cup sugar, and salt in a 2-qt. saucepan over medium heat until sugar dissolves; set aside. Whisk together remaining sugar, yeast, and 1/4 cup water heated to 115° in the bowl of a stand mixer fitted with a dough hook; let sit until foamy, about 10 minutes. Whisk in milk mixture, add flour, and mix on low speed until dough forms. Increase speed to medium-high and knead until smooth, about 8 minutes. Cover bowl with plastic wrap; let sit until doubled in size, about 1 1/2 hours.

Meanwhile, make the filling: Heat oil in a 4-qt. saucepan over medium heat, and add bacon; cook, stirring, until fat renders, about 6 minutes. Add onion and cook, stirring, until onion is lightly caramelized but bacon is not crisp, about 6 minutes. Remove from heat; season with salt and pepper. Let cool completely.

Heat oven to 400°. Whisk together cream and egg yolk in a small bowl; set egg wash aside. Transfer dough to a floured work surface and cut in half. Working with one half at a time, roll dough until 1/4″ thick. Using a 2 1/2″ round cutter, cut out dough rounds. Place 1 heaping tsp. bacon filling in center of each round, and, using your fingers, moisten edges of round with egg white; fold over to enclose filling, and pinch edges together to seal. Transfer turnovers, seam side down, to parchment paper—lined baking sheets, spaced 3″ apart. Using a pastry brush, brush wash over each bun; bake until golden brown, 12–15 minutes.

 

 

bacon recipe courtesy of: Gabriella Gershenson, "Riga Revisited: A Latvian Homecoming," Saveur, May 2011

2755. ROASTED SWEET POTATO SPEARS with BACON VINAIGRETTE

serves eight


1/2 lb. bacon, cut crosswise into 1/2-inch-wide strips
4 lbs. medium sweet potatoes (about 7)
salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
3 scallions, thinly sliced, white and green parts kept separate
2 tablespoons sherry vinegar
1 tablespoon water

Put a rack in upper third of oven and preheat oven to 450 F.

Cook bacon in a 10-inch heavy skillet over moderate heat, stirring, until browned and crisp, 10 to 15 minutes.

Meanwhile, peel sweet potatoes and cut each lengthwise into 6 spears. Cut spears in half crosswise if desired, and arrange in one layer on a large baking sheet.

Transfer bacon with a slotted spoon to paper towels to drain. Pour bacon fat through a fine-mesh sieve onto potato spears and toss with two spatulas to coat. Sprinkle spears with 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast, turning every 15 to 20 minutes, until potatoes are tender and edges are browned, 45 minutes to 1 hour. Transfer to a serving dish.

Return bacon to cleaned skillet add oil, and heat over moderate heat until hot but not smoking. Stir in white parts of scallions and remove from heat. Stir in vinegar, water, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

Pour bacon mixture over potato spears and sprinkle with scallion greens.


bacon recipe courtesy of: Gourmet Today: More Than 1000 All-New Recipes from the Contemporary Kitchen, edited by Ruth Reichl; Boston/New York: Houghton Mifflin Harcourt, 2009, p. 635

2754. SHRIMP and BACON QUESADILLAS

serves two


4 bacon slices, chopped
8 oz. peeled and deveined medium shrimp (36 to 42 per lb.), halved lengthwise
2 teaspoons vegetable oil, divided
2 flour tortillas (10-inches wide)
1 cup shredded jack cheese
1/4 cup chopped green onions, divided
sliced avocado
salsa
sour cream

Cook bacon in a medium frying pan over medium-high heat until crisp. Transfer to a paper towel to drain. Pour off grease, then add shrimp to pan and cook until pink, about 1 minute, stirring often. Set aside.

Heat 1 teaspoon oil in a large frying pan over medium heat. Set a tortilla in pan and sprinkle half of it with half the bacon, shrimp, cheese, and onions. Fold tortilla over filling and press down gently. Cook, covered, until browned, turning once, about 3 minutes total. Transfer to a plate. Repeat to make second quesadilla.

Cut each quesadilla into 4 pieces. Serve with avocado, salsa, and sour cream.


bacon recipe courtesy of: Kathryn Rex, Redmond, Oregon, "Fast & Fresh," Sunset: Living in the West, October 2011

2753. OXTAIL and BARLEY SOUP with BACON

serves 4-6


3 tablespoons olive oil
3 slice bacon, chopped
4 lbs. oxtails, cut into 3-inch segments
2 carrots, chopped
1 stalk celery, chopped
1 onion, chopped
2 cloves garlic, chopped
1 can (14 oz.) diced tomatoes, with juice
4 cups beef stock
1 cup dry white wine
1 teaspoon salt
1 teaspoon dried marjoram
1/2 teaspoon five-spice powder (optional)
1/4 teaspoon freshly ground black pepper
2 cups water
1 cup pearl barley
1/4 cup minced fresh flat-leaf (Italian) parsley
croutons (recommended: garlic croutons)

In a large pot, heat oil over medium heat. Add bacon and saute until browned and crispy, about 5 minutes. Remove with a slotted spoon to a plate lined with paper towels. Set aside. Increase heat to medium-high and add half the oxtails, cut ends down, to the pot; let cook, undisturbed, until browned, about 8 minutes. Turn to brown the other end, then brown the sides. Remove with a slotted spoon to a warm plate. Repeat with remaining oxtails. Reduce heat to medium and add carrots, celery and onion to the pot; saute until softened, 3 to 4 minutes. Return the oxtails and any accumulated juices to the pot and add garlic, tomatoes with juice, stock, wine, salt, marjoram, five-spice powder (if using) and pepper; bring to a boil. Cover, reduce heat to low and simmer gently until meat is falling off the bones, about 2 hours. Meanwhile, in a saucepan, bring water to a boil over medium heat. Add barley and a pinch of salt; cover, reduce heat to low and simmer until tender, about 20 minutes. Remove oxtails from the pot with a slotted spoon and let cool slightly, then pick the meat from the bones. Discard bones. Skim the fat from the surface of the soup with a large spoon. Return meat to the pot and add reserved bacon; reheat, if necessary. Taste and adjust seasoning with salt and pepper, if necessary. Divide barley among heated bowls and top with soup. Garnish with parsley and croutons.


bacon recipe courtesy of: 300 Sensational Soups by Carla Snyder and Meredith Deeds, 2008, pp. 166-167

2752. SALTINE TOFFEE BACON BARK

1 pack of saltine crackers

1 cup brown sugar

1 cup cream

9-12 oz. dark chocolate (disks, chips or chunks)

1/2 cup (or more) toasted chopped pecans (or other nuts)

2-3 strips of bacon, cooked and crumbled

Line the crackers facing up, side to side in a lined baking pan. In a saucepan, heat the brown sugar and cream to boiling and simmer gently for about 5 minutes, stirring.
 Carefully pour the brown sugar toffee over the crackers in your pan and bake in the oven on preheated 350F for about 5 minutes. Remove the pan from the oven and immediately sprinkle the chocolate all over the toffee. Let rest for a few minutes, then using a spatula, spread the melted chocolate out evenly. Sprinkle with chopped nuts and bacon and allow to cool for 15 more minutes. Place in the refrigerator to help set the chocolate for about 20 minutes or more.

Break into pieces and serve, or you can hold in an airtight container or freezer for a couple days. 


bacon recipe courtesy of: Cathy Shambly, ShowFood Chef, February 26, 2011

2751. TILAPIA with BACON HORSERADISH SAUCE

makes four servings 


1 lb tilapia, catfish, red snapper or salmon fillets, 1/2 inch (1 cm) thick

1 tablespoon vegetable oil

4 slices bacon, chopped

Half onion, diced

2 cloves garlic, minced

3/4 cup chicken stock

2 tablespoons prepared horseradish

1/4 cup chopped fresh parsley 

Arrange fish on foil-lined rimmed baking sheet; brush with oil. Roast in 400°F oven until fish flakes easily when tested, about 15 minutes. Meanwhile, in skillet, cook bacon over medium heat until slightly crisp, about 5 minutes; drain off fat. Add onion and garlic; cook until softened, about 2 minutes. Add chicken stock and horseradish; cook over high heat, stirring, until slightly thickened, about 4 minutes. Stir in half of the chopped parsley. Arrange fish on plate; spoon sauce over top. Sprinkle with remaining chopped parsley.


bacon recipe courtesy of: The Canadian Living Test Kitchen, Canadian Living Magazine, August 2002

2750. APPLE PIE with CHEDDAR CRUST and BACON STREUSEL

Filling
6 apples, peeled, cored, and thinly sliced
1 tablespoon lemon juice
1 cup water
1/2 cup sugar
1/4 cup brown sugar
3 tablespoons corn starch
1 teaspoon cinnamon
1/4 teaspoon salt
1/8 teaspoon nutmeg

In a large bowl, toss the apple slices with lemon juice and set aside. Pour water into a Dutch oven over medium heat. Combine the sugars, cornstarch, cinnamon, salt, and nutmeg. Add to water, stir well, and bring to a boil. Boil for 2 minutes, stirring constantly. Add the apple slices, reduce heat, cover, and simmer until the apples are tender, about 6 to 8 minutes. Cool to room temperature.

Bacon Streusel
10 slices thick-cut bacon, cut into 1/2-inch pieces
1/2 cup packed light brown sugar
1/2 cup all-purpose flour
4 tablespoons granulated sugar
1/2 cup (1 stick) butter, cut into pieces

In a large skillet, cook the bacon pieces over medium-low heat until crisp. Using a slotted spoon, transfer the bacon to a paper plate to drain. Pour off the bacon drippings, and wipe out the skillet with another paper towel. Return the bacon to the pan. Sprinkle 4 tablespoons of the brown sugar over the bacon and cook over medium-low heat until the sugar is melted and has coated the bacon pieces. Using a slotted spoon, transfer the bacon to a baking sheet and chop it into bits. In a medium bowl, mix together the flour, granulated sugar, and the remaining 4 tablespoons of brown sugar. Add the butter pieces and mix together with a fork until crumbly. Stir in the bacon bits.

Cheddar Crust (makes two crusts)
2 1/2 cups all-purpose flour, plus more for dusting
1 teaspoon sugar
1/2 teaspoon salt
14 tablespoons (1 3/4 sticks) cold unsalted butter, cut into small pieces
4 ounces sharp cheddar cheese, coarsely grated (about 1 1/2 cups)
1/2 cup ice water

Process flour, sugar, and salt in a food processor. Add butter; pulse until pea-size lumps appear. Pulse in cheese. With processor running, add ice water; process just until dough comes together. Turn dough out; gather into a block and split in two. Wrap each in plastic wrap. Refrigerate until cold, at least 30 minutes or up to 2 days. Dough can be frozen up to 3 weeks. Roll out one dough round and transfer to a pie plate. Fill with apple goodness and top with bacon streusel. Cover tightly with foil and bake at 375° for 30 minutes. Uncover and continue baking for 30-35 minutes, until the apples are quite tender and the topping is bubbling and crisp. If the topping is browning too quickly or too much, cover it with foil. Remove from the oven and let cool on a wire rack for 30 minutes before cutting.


bacon recipe courtesy of: Suzanna Winter, Galley Kitchen, December 15, 2010

2749. SPINACH, ARUGULA, MIZUNA and BACON SALAD

1 bunch arugula, stems cut to base of leaf, washed
1 bunch mizuna, stems cut to base of leaf, washed
1 8 oz. bag of spinach; remove excess stems, wash thoroughly
 8 strips of bacon, fried until crispy (reserve fat for dressing)

The warm vinaigrette:
3 tablespoons warm bacon fat (reserved from frying bacon)
3 tablespoons sherry or red wine vinegar
½ teaspoon Dijon mustard
½ teaspoon sugar

Salad: Combine arugula, mizuna and spinach in a salad bowl and coarsely crumble bacon on top. 

Vinaigrette: Whisk warm bacon fat into vinegar, add mustard and sugar; mix thoroughly. Dress salad and serve while dressing is still warm.


bacon recipe courtesy of: Anton Burkett, Early Morning Farm, 9658 State Route 90, Genoa, New York 13071

2748. SPRING LEEKS, FAVA BEANS and BACON

serves two 


3 or 4 young, slim leeks  
6 slices unsmoked bacon

1 thick slice butter
1 clove garlic, peeled and smashed
2 lb. fava beans in their pods
2 loosely packed tablespoons fresh tarragon leaves, chopped
a handful of fresh flat-leaf parsley, chopped 

 

Bring a deep pan of water to a boil. Wash and thickly slice the leeks. Remove the rind from the bacon slices and cut each slice into finger-thick strips. Warm the butter in a shallow pan and add the strips of bacon. Let the bacon color lightly in the hot butter until its fat is starting to turn pale gold, then add the sliced leeks and the garlic clove. Partially cover with a lid and let the leeks soften but not color.

 

While the bacon and leeks are cooking, shell the beans and add them to the boiling water. Salt the water and let the beans cook for four or five minutes, until tender. Drain and rinse in cold water until cool enough to skin. Leave the tiniest of beans unskinned, but it is probably better to skin anything larger than a thumbnail-just squeeze each bean between thumb and finger and pop it out of its skin.

When the leeks and bacon are soft and fragrant, stir in the tarragon, parsley, and the drained and skinned beans, then season. Stir gently, allow to heat through for a minute or two, then serve on warm plates.


bacon recipe courtesy of:  Tender: A Cook and His Vegetable Patch by Nigel Slater, Ten Speed Press, 2010, p. 296

2747. YELLOWTAIL TARTAR with BACON and TANGERINE DRESSING

yields four servings


Bacon and Tangerine Dressing:
3 tangerines, zested and juiced
1 pound sliced bacon, cut into 1/4-inch strips
Extra-virgin olive oil
1 teaspoon whole-grain mustard

Crostini:
2 tablespoons fennel seeds
1 baguette, sliced into 1/4-inch-thick slices
Extra-virgin olive oil
Kosher salt and freshly ground black pepper

Yellowtail Tartar:
1 pound yellowtail tuna, 1/4-inch dice
1/4 cup fresh flat-leaf parsley, picked and chopped
2 tablespoons capers
1 tablespoon red wine vinegar
1 1/2 teaspoons whole-grain mustard
1 teaspoon chipotle puree
3 scallions, thinly sliced
3 fresh thyme sprigs, leaves picked and finely chopped
1 shallot, brunoised
1/2 lemon, juiced
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
Bull's blood, for garnish
Chervil, for garnish

Special Equipment: 2 1/2-inch ring mold

Note: Bull's blood is a variety of heirloom beet, typically grown and used for its dark purple leaves.

For the bacon and tangerine dressing: Strain the tangerine juice through a mesh strainer into a small saute pan. Bring the juice to a simmer and reduce to a syrup consistency, about 5 minutes. Remove from the heat and let cool.

Heat a large saute pan over medium-high heat. Cook the bacon in a little olive oil until crispy, about 7 minutes. Transfer to paper towels to drain, reserving the fat from the pan in a small bowl.
Whisk together the mustard, 2 tablespoons of reserved bacon fat, the tangerine zest and the tangerine reduction in a small bowl.

For the crostini: Preheat a grill pan over medium-high heat. Toast the fennel seeds in a small saute pan over medium heat until fragrant, about 3 minutes, and then grind in a spice grinder. Brush both sides of the baguette slices with a little olive oil and season generously with salt, black pepper and ground fennel seed. Grill until the bread is toasted, 3 minutes per side. Remove and reserve.

For the tartar: Combine the yellowtail, parsley, capers, vinegar, mustard, chipotle puree, scallions, thyme, shallots, lemon juice and a drizzle of olive oil in a large bowl. Adjust the seasoning with salt and black pepper. Plate with the ring mold.

Drizzle some of the dressing around the plate and garnish with reserved bacon pieces. Dress the bull's blood and chervil with some of the vinaigrette, season with salt and black pepper, and use to garnish the tartar. Serve with the crostini on the side.


bacon recipe courtesy of: Bobby Flay, "Worst to First: The Final Battle," Worst Cookes in America, Food Network

2746. MASHED ROOT VEGETABLES with BACON VINAIGRETTE

makes 8 to 10 servings

1/2 cup apple cider vinegar

2 tablespoons yellow mustard seeds

4-5 pounds mixed root vegetables (such as parsnips, kohlrabi, celery root, turnips, and rutabagas), peeled, cut into 1" cubes

1/2 pound thick-cut applewood-smoked bacon, diced

1 large white onion, diced

1 tablespoon (packed) dark brown sugar

Kosher salt, freshly ground pepper

2 tablespoons chopped flat-leaf parsley

Bring vinegar, mustard seeds, and 1/4 cup water to a simmer in a small pot; cook until seeds are plump, 20-25 minutes. Drain; set aside seeds and cooking liquid separately. 

Place a steamer basket inside a large pot. Add water to a depth of 1". Bring to a boil. Add root vegetables to steamer basket. Cover and cook, adding water by 1/2-cupfuls if needed to maintain level of water in pot, until vegetables are very tender but not mushy, about 45 minutes.

Meanwhile, place bacon in a large skillet; set over medium-low heat and cook until bacon softens and fat begins to render, about 4 minutes. Add onion; increase heat to medium-high and cook, stirring occasionally, until onion and bacon are browned and crisp, about 10 minutes. 

Add reserved mustard seeds to bacon mixture and cook until seeds begin to pop, about 1 minute. Turn off heat and stir in brown sugar and reserved mustard seed cooking liquid. Season vinaigrette to taste with salt and pepper. 

Drain vegetables and return to pot. Using a fork or potato masher, coarsely mash. Stir in vinaigrette; season to taste with salt and pepper. Transfer to a 13x9x2" baking dish; cover with foil. DO AHEAD: Vegetable mash can be made 1 day ahead. Chill.

 

Rewarm vegetable mash, covered, in a 350°F oven until just warmed through, 45-55 minutes. Alternatively, place in a microwave-safe bowl and microwave until warmed through (time will vary). 

Stir parsley into mash. Transfer to a bowl; serve warm or at room temperature.

bacon recipe courtesy of: Victoria Granof, Bon Appetit, November 2012

2745. BLT BASIL CROSTINI

makes 8-10


8-10 French baguette slices (about 1/2-inch/1-cm thick slices)
1/4 mayonnaise
1/4 cup plain Greek yogurt
1 teaspoon Dijon mustard
1/2 teaspoon freshly squeezed lemon juice
1 tablespoon chopped fresh Italian flat-leaf parsley
1 tablespoon chopped fresh basil
4 slices bacon, cooked and crumbled
3 Roma (plum) tomatoes, thinly sliced
1 cup shredded Swiss cheese

Preheat oven to 350 F. Preheat broiler with rack 4 inches from heat. Arrange baguette slices on a large baking sheet. Baked in preheated oven for 5 minutes or until lightly toasted. In a medium bowl, combine mayonnaise, yogurt, Dijon mustard, lemon juice, parsley and basil. Spread mayonnaise mixture equally over bread rounds. Top with crumbled bacon, tomatoes and shredded cheese. Broil crostini for 2 minutes or until cheese is melted. Serve immediately and top with additional basil, if desired.

bacon recipe courtesy of/excerpted from: 150 Best Grilled Cheese Sandwiches by Alison Lewis © 2012 Robert Rose Inc. www.robertrose.ca. All rights reserved: May not be reprinted without publisher permission.

2744. SPINACH, ARTICHOKE and BACON DIP with CRISPY PITAS

yields 4 cups of dip; yields 96 pita crisps


1 tablespoon vegetable oil
1 shallot, minced
3 garlic cloves, minced
1 (10-ounce) package frozen chopped spinach, thawed
1 (6-ounce) jar marinated artichoke hearts, roughly chopped
10 bacon strips, fried until crisp and crumbled
1 teaspoon lemon zest
2 cups sour cream
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
Crispy Pitas, recipe follows

Heat the vegetable oil in a small skillet over medium low heat. Add the garlic and shallot and cook, stirring frequently, until the shallot softens and the garlic begins to brown, about 7 minutes. Remove from heat and set aside. Put the spinach in a colander and squeeze out all of the excess water. Transfer to a large mixing bowl and add the artichoke hearts, crumbled bacon, cooked garlic and shallot, lemon zest, sour cream, salt and pepper. Mix well with a rubber spatula, and transfer to a decorative bowl. Allow to sit for 30 minutes before serving so the flavors can blend. Serve with crispy pitas.

Crispy Pitas:
1 tablespoon kosher salt
1 tablespoon dried basil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/4 teaspoon celery salt
1/2 cup vegetable oil
8 pitas, cut into 12 wedges each

Preheat the oven to 350 degrees F. Mix all of the herbs and spices in a small bowl. Put the pita wedges into a large mixing bowl and add the spice mix. Drizzle the oil over all and toss well to coat. Put the pitas onto a baking sheet, shake it to even them out and place the pan into the top half of the preheated oven until they are crispy and lightly brown, about 20 minutes. Remove from the oven, let cool 10 minutes and mound around the dip bowl.


bacon recipe courtesy of: Dan Smith and Steve McDonagh, "DVD Night," Party Line with the Hearty Boys, Food Network

2743. RAVIOLI with PEAS and CRISPY BACON

serves four


16-18 oz. cheese ravioli (fresh or frozen)
6 slices bacon
2 cloves garlic, sliced
1 10-oz. package frozen peas
Kosher salt and black pepper
1 oz. ricotta salata, grated (1/4 cup)

Cook the pasta according to the package directions. Reserve 1/4 cup of the cooking water and drain the pasta. Meanwhile, cook the bacon in a large skillet over medium heat until crisp, 6 to 8 minutes. Transfer to a paper towel-lined plate. Let cool, then break into pieces. Return the skillet to medium heat, add the garlic, and cook, stirring, until golden brown, 1 to 2 minutes. Add the peas and cook until heated through, 2 to 3 minutes. Add the pasta, the reserved cooking water, 1/2 teaspoon salt, and 1/4 teaspoon pepper and toss. Sprinkle with the bacon and ricotta salata.


bacon recipe courtesy of: Real Simple's Dinner Tonight: Done!—189 Quick and Delicious Recipes, edited by Allie Lewis Clapp and Lygeia Grace, 2011, p. 274