3107. EDAM BACON FONDUE

1/2 lb. Edam cheese in 1/2-inch cubes (younger cheese best)
1/2 lb. Monterey Jack cheese in 1/2-inch cubes
2 tablespoons cornstarch
3 slices thick cut bacon, 1/4-inch dice
1/2 medium sweet onion, diced small
1 small jar pimento pieces, well drained
1 large clove garlic, minced
1 1/2 cups dry white wine
2 tablespoons sherry vinegar
1-3 teaspoons Tabasco or your favorite

crisp, tart apple pieces
crisp pear pieces
toasted dense bread cubes
roasted pork tenderloin cubes
firmly cooked potato pieces
cold boiled shrimp

Cube the cheeses, combine in a bowl with the cornstarch. Dice the bacon, onion and garlic; drain the pimentos.

Sauté the bacon in a large frying pan over medium heat until beginning to brown; add the onion and cook until softened but don’t brown. Add the garlic and cook until fragrant (no more than a minute). Spoon off the visible rendered bacon drippings.

Add the white wine, sherry vinegar and hot sauce; mix well and bring to a simmer. Add the cheese mixture in four or five additions, mixing well until all the cheese has fully melted and everything is well combined.

Pour into your fondue pot, turn it to low or light the heat source and get after it.


bacon recipe courtesy of: Jack P. in Virginia; Mark McGlothlin, Chi Wulff, October 11, 2013

3106. BUTTERNUT SQUASH FARFALLE in a BACON BECHAMEL SAUCE

makes 4-6 servings


 6 cups butternut squash farfalle (or substitute any other pasta), cooked al dente.
1 cup cooked bacon, diced
3 tablespoons bacon fat (rendered from cooked bacon)
3 tablespoons butter
2 teaspoons salt
2 teaspoons pepper
4 basil leaves, finely chopped
4 cloves of garlic, finely diced
4 cups of milk
2 tablespoons cream cheese
1.5 cups Bergeron or Gouda cheese, finely grated

For bacon bits: Pre-heat oven to 425’F. Line a cookie sheet with parchment paper, and layout 7-10 bacon strips, and place in the oven. Cook for 10 minutes, or until crispy. Remove from the oven, and carefully drain fat—save it for the sauce. Once the bacon strips have cooled, dice them in 1cm pieces.

For the sauce: In a saucepan, sauté mushrooms with 1 tbsp butter, on medium heat until cooked, 5-7 minutes. In a medium saucepan, warm milk, cream cheese, garlic, salt, pepper, and basil over medium-low heat. The longer the garlic and basil sit in the milk, the more flavor you’re sauce will have; make sure you stir it, milk can burn. In a separate saucepan, heat remaining butter and bacon fat over medium heat. Add the flour, and stir until incorporated. Continue cooking until the mixture turns a golden color.

Add the warm milk mixture to the flour mixture, and whisk continually until smooth. To thicken the sauce, bring to a boil, and cook for 7 minutes. While sauce is cooking, cook and drain pasta.

Add Bergeron (or Gouda) cheese, and bacon bits, and mushrooms to the sauce, stir until incorporated, and turn off heat. Sauce is ready when cheese fully melts, 3 minutes. Pour sauce over pasta, garnish, and serve.


bacon recipe courtesy of: Mădălina Paul, Duhlicious, October 2, 2010

3105. RABBIT FRICASSEE with PEARL ONIONS, BACON and MUSHROOMS

serves 4-6 


1 pint pearl onions or 1 package (10 ounces) frozen
½ pound or 1 package (10 ounces) small mushrooms, preferably cremini
2 rabbits, cut into serving pieces
salt and freshly ground pepper
2 tablespoons butter
2 tablespoons flour
½ pound thickly sliced lean bacon
2 cups dry white wine
1 cup chicken broth, homemade or packaged (not canned)
1 small bouquet garni (3 sprigs parsley, 2 sprigs thyme, 1 bay leaf wrapped and tied in cheesecloth)

Peel the onions by first plunging them into a pot of boiling water, boiling for 1 minute, draining in a colander, rinsing with cold water, and then cutting the tiny root ends off with a paring knife and pulling away the peel.

Trim 1/8-inch off the bottom of the mushroom stems if they are dark, dirty or dried out. If the mushroom caps are more than 1 inch in diameter, quarter the mushrooms vertically.

Season the rabbit parts with salt and pepper, and melt the butter over medium-high heat in a large skillet, or two skillets just large enough to hold the rabbit parts in a single layer. When the butter stops foaming, add the rabbit parts and brown on both sides for 8 minutes.

Sprinkle the flour over the rabbit and cook for 2 minutes more on each side to eliminate the flour's starchy taste.

While the rabbit parts are browning, cut the bacon slices crosswise into ¼-inch strips and cook the strips gently over medium heat in a small skillet until they barely begin to turn crispy. Remove them with a slotted spoon and reserve.

Pour the wine and chicken broth over the rabbit parts, nestle in the bouquet garni, and add the pearl onions and mushrooms. If you're using two skillets, use half the liquids, onions and mushrooms in each one and nestle a small bouquet garni in each. Bring to a simmer over high heat, turn the heat down to low to maintain a very gentle simmer, and cover. Simmer for about 15 minutes, until the rabbit feels firm to the touch.

Transfer the rabbit parts, onions and mushrooms to a bowl and cover them loosely with aluminum foil. Pour the the liquid in the skillet into a small saucepan and gently simmer the sauce, while skimming off fat and scum, for about 10 minutes, until the sauce has a lightly syrupy consistency.

Portion out the rabbit parts on to plates, spoon each portion with sauce, mushrooms and pearl onions, and serve.


bacon recipe courtesy of: Gene Gerrard, Meat & Wild Game Cooking/About.com

3104. BLT CHICKEN BURGERS

makes four servings 


1 pound ground chicken, preferably a mixture of 1/2 white and 1/2 dark meat  
1/2 cup shredded sharp cheddar cheese
1/3 cup grated parmesan cheese
1 teaspoon minced garlic  
1/2 teaspoon kosher salt 
1/2 teaspoon freshly ground black pepper 
1/3 cup mayonnaise
1/4 cup finely chopped fresh basil 
1 tablespoon each fresh lemon juice and finely shredded lemon zest 
4 onion kaiser rolls, split 
8 strips bacon (about 8 oz.), cooked until crisp
1 large tomato, thinly sliced
4 leaves romaine lettuce

Prepare a charcoal or gas grill for medium heat (350° to 450°; you can hold your hand 5 in. above cooking grate only 5 to 7 seconds).

Meanwhile, in a large bowl, gently mix chicken, cheeses, garlic, salt, and pepper. Form into 4 burgers about 3/4 in. thick, making a slight depression in center of each patty (this helps keep burgers flat as they cook). Put on a plate, cover, and refrigerate until ready to grill.

In a blender, whirl mayonnaise, basil, lemon juice, and lemon zest together and refrigerate until ready to use. With a silicone brush or oiled paper towels, lightly oil cooking grate.

Grill burgers, covered, turning once, until browned and no longer pink inside (cut to test), 8 to 10 minutes total. Transfer burgers to a clean plate and place buns, cut sides down, on grill until lightly browned, 30 seconds.

Spread toasted sides of buns with basil mayonnaise. Set a chicken patty on each bun bottom and top each with 2 strips bacon, a tomato slice, and a lettuce leaf. Cover with bun top.


bacon recipe courtesy of: Sunset Magazine, August 2008 

3103. GLUTEN-FREE CORNBREAD and BACON STUFFING

yields twelve servings


1 package gluten-free cornbread mix, prepared according to directions

8 slices bacon
3 tablespoons bacon drippings
1 cup chopped celery
1 1/2 cups chopped mushrooms
3/4 cup chopped onion
1 1/2 cups gluten-free bread cubes
1 tablespoon chopped fresh sage
One 16-ounce box of creamy butternut squash soup (or similar). Suggestion: Pacific Natural Foods
2 cups chicken broth (gluten-free)
salt and freshly ground pepper, to taste

Preheat oven to 400 degrees F. Cut cornbread into cubes and spread on rimmed baking sheet. Place in the oven for 15 to 20 minutes, just until cubes are are little bit toasted. Reduce temperature to 375 degrees F. In a large skillet, saute bacon until crisp. Remove bacon from pan and set aside to cool and drain on paper towels. Remove all but 3 Tablespoons of bacon drippings and discard. Add celery, mushrooms and onion to the pan. Saute vegetables in the bacon drippings until they become tender (5 to 6 minutes). Remove from heat and let cool. Place toasted cornbread cubes and bread cubes in a large bowl. Add sauteed vegetables. Crumble bacon on top. Add sage and gently mix it all together. Add salt and pepper, as desired. In medium saucepan mix soup and broth. Cook over medium heat, stirring constantly, until thoroughly heated. Pour over the stuffing mixture (a little at a time) and stir well. You may or may not need all of the liquid. The texture of the stuffing should be damp, but not soggy. Spoon into a well greased 13x9" dish and bake for 35-40 minutes until well heated-throughout and crispy on top.


bacon recipe courtesy of: Lori Lange, Recipe Girl, October 22, 2008

3102. SMOKED RACK OF BACON with RED CURRANT JELLY

serves 6


1 x 1½kg rack of bacon, bone-in and smoked if possible
6 peppercorns
1 bay leaf
1 onion, peeled and chopped

Glaze
zest and juice of 1 orange
2 tablespoon whole-grain mustard
4 tablespoon redcurrant jelly

Place the bacon in a saucepan with the peppercorns, bay leaf and onion and cover with cold water and a lid. Bring to boil, then turn the heat down to a gently simmer and cook for one hour. Meanwhile prepare the glaze – place all the glaze ingredients in a small saucepan over a low heat.  Stir until the redcurrant jelly melts. Preheat the oven to Gas Mark 4, 180°C (350°F). Place the bacon from the water and place in a baking dish and allow to cool a little. Then remove the rind and excess fat. Brush over one third of the glaze and reserve the rest to serve with the bacon. Place in the oven for approximately 20 minutes until golden brown. Remove from the oven,  cover loosely with foil and allow to rest while you stir-fry the cabbage. Thinly slice a head of cabbage. Place in a saucepan and barely cover with water. Cook for a couple of minutes then drain. Heat a little oil and butter in a frying pan. Add the cabbage and stir-fry for a couple of minutes. Season and serve with the bacon and reserved glaze.


bacon recipe courtesy of: Bord Bia: Irish Food Board, Clanwilliam Court, Lower Mount St, Dublin, Ireland

3101. CREAM OF ROASTED FENNEL SOUP with BACON

2 fennel bulbs, bottom trimmed and stalks cut off reserving leafy tops

1 onion, coursely chopped
olive oil
salt
1/4 lb bacon slices
1 teaspoon cumin
1/2 teaspoon caraway seeds
4 cups chicken broth
2 large yukon gold potatoes
1/2 cup milk
1/2 cup half and half

 

Preheat oven to 375 deg F. Cut fennel bulbs in 1/2" slices. Put fennel and chopped onion on a cookie sheet. Drizzle with olive oil and sprinkle with salt. Roast for 25 minutes or until tender and slightly browned. Divide the bacon in half. Leave one half in slices and cut other half in 1/4" chunks. In a dutch oven cook slices until crispy. Remove slices from heat and put on paper towel to cool. Cook bacon bits in a fry pan until crispy. Put slices on paper towel to cool. In dutch oven with bacon grease from slices add cumin and caraway seeds. Cook until fragrant, about a minute. Add chicken broth, potatoes, fennel and onions to dutch oven. Bring to a boil and reduce to a simmer. Cook on medium high until potatoes are tender. Add bacon chunks, milk and half and half and use an immersion blender or food processor to make soup smooth. Serve with a garnish of bacon slices and fennel leaves.

 

 

bacon recipe courtesy of: Rachel, Another Year Without Groceries, February 8, 2011

3100. BEET ROOT, BACON and SPRING ONIONS

serves 6 with leftovers 


900 grams cooked and peeled beetroot
1 bunch spring onions, sliced on the diagonal
100 grams diced streaky bacon rashers
1 teaspoon olive oil
200 ml tub crème fraîche
2-3 tablespoons freshly grated horseradish, or horseradish sauce from a jar
juice ½ lemon

Cut the beetroot into quarters and toss in a serving bowl with the spring onions. Fry the pancetta or bacon in a little oil until just golden. Remove from the heat and immediately tip over the beetroot. At this point the dish can either be served or chilled. If making ahead, remove 1 hr or so ahead of time.

To serve, mix the crème fraîche with the freshly grated horseradish, lemon juice and seasoning. Taste and adjust to be as fiery as you like. Spoon a little of the dressing over the beetroot and serve the rest on the side.


bacon recipe courtesy of: Matt Tebbutt, Good Food Magazine, December 2009

3099. BACON OREO TRUFFLES

makes approximately 48 


1 package cream cheese, softened 
3 cups crushed Oreos, creme included
12 strips of bacon, cooked and crumbled 
white chocolate bark

Process Oreos into a fine crumb in a food processor. Mix Oreo crumbs and cream cheese until blended. Stir in crumbled bacon. Roll tablespoon of mix into ball shape (should make around 48). Let chill. Melt bark and dip truffles into bark. Let chocolate set and then enjoy.


bacon recipe courtesy of: Becky, The Cereal Baker, November 30, 2010

3098. CHEESY BACON OVEN CHIPS with CHIPOTLE RANCH DIPPING SAUCE

serves two
 

Cheesy Bacon Oven Chips
1 large, uniformly-shaped russet potato, scrubbed well and sliced into 1/8" rounds
cooking spray
3/4 cup shredded colby jack or cheddar cheese
salt & pepper to taste
2 tablespoons crumbled bacon (about 2 slices)
chopped parsley or chives, for garnish (optional)

Chipotle Ranch Dipping Sauce 

1 tablespoon ranch dressing 

3 tablespoons sour cream

1/4 teaspoon chipotle chili powder

1/8 teaspoon cayenne (adjust more or less depending on how spicy you want).

1/8 teaspoon salt

1/8 teaspoon garlic powder

 

Cheesy Bacon Oven Chips: Preheat oven to 375 degrees. Bring sliced potatoes to a boil in cold, salted water to cover for 5 minutes. Carefully drain, and transfer slices to a paper-towel lined countertop or cutting board. Pat to dry.

 

Grease a baking sheet with cooking spray, and lay out potato slices so they are overlapping on it. Spray lightly with additional cooking spray, then sprinkle with salt & pepper to taste. Sprinkle evenly with shredded cheese & bacon. Bake 12-14 minutes in preheated oven until cheese is melted & bubbly. Serve with chipotle ranch sauce (recipe below).

 

Chipotle Ranch Dipping Sauce: Place all ingredients in a small bowl, and stir to combine. Refrigerate any leftovers.

 

 

bacon recipe courtesy of: Amanda Sarmiento (member), for TasteBook.com

3097. SWISS CHARD and BACON-WRAPPED PORK GAYETTES

makes 16 gayettes


2 cups cooked Swiss chard leaves
1 large leaf sorrel (optional)
1 cup chopped white portions of leeks or onions
1 tablespoon oil
2 tablespoons butter
2 teaspoons minced garlic
salt and freshly ground pepper
4 tablespoons beef consomme
1 package unflavored gelatin
1/2 lb. chicken or pork liver
2 lb. ground pork, half lean and half fat
1 tablespoon salt
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon allspice
1/4 teaspoon crushed bay leaf
4 slices bacon

Squeeze chard, and chop with sorrel (if available). Stew the leeks or onions in the oil and butter until wilted, 5-10 minutes. Add garlic, cook for 30 seconds, mix in chard, and cook over high heat, stirring constantly, until moisture is evaporated. Season with salt and pepper, set aside. Heat consomme and dissolve gelatin in it; set aside. Finely chop or grind liver, add to pork along with all the spices, consomme, and chard; mix thoroughly. (Saute a small amount, taste, and correct seasonings if necessary.)

Chill the mixture; then form into either 2-3-inch balls or thick patties. Place on a buttered baking pan. Cut bacon strips into 16 pieces and place one on each gayette. Bake in a preheated 375 degree F oven for 35-45 minutes, turning once, if desired.


bacon recipe courtesy of: The Victory Garden Cookbook, by Marian Morash, p. 308; Alfred A. Knopf, Inc., 1982

3096. ROAST SALMON with RED WINE, BACON and VEGETABLE MIREPOIX

serves four


4 strips of bacon, diced
1 carrot
1 leek
1 celery stick
4 salmon fillets, 6 oz. each
salt and pepper, to taste
1/2 cup chicken stock
1/4 cup red wine
1 teaspoon fresh thyme, chopped (1/4 teaspoon dried)
1/2 tablespoon flour
2 teaspoons unsalted butter

Preheat oven to 450 degrees F. Fry bacon in a heavy skillet to remove fat and set aside. Make a mirepoix of the vegetables by finely dicing carrots, leek and celery to uniform cubes. Simmer vegetables until crisp tender and place a spoonful of vegetables on top of each fillet in an oiled baking pan. Roast in the oven until the center of the salmon is just pink, approximately 10 minutes.

While salmon is baking combine the stock, wine and thyme and bring to a boil. Reduce this by one half. Prepare a roux by kneading together the flour and butter, forming small balls. Add roux balls, one at a time to simmering sauce until it has reached the consistency of heavy cream. Add the diced bacon and serve over fillets.


bacon recipe courtesy of: Maritime Flavours: Guidebook & Cookbook, by Elaine Elliot and Virginia Lee, p. 61. Halifax and Boston: Formac Publishing Company Limited, 1997

3095. ROAST BEEF with CRISPY BACON, MUSTARD and HERBS

serves six


3 lb. lean beef topside, boneless rib or sirloin joint
salt and freshly milled black pepper
2 tablespoons wholegrain mustard
4 tablespoons freshly chopped flat-leaf parsley
6-8 streaky bacon rashers, stretched

Cooking Times

Rare: 20 minutes per 1 lb. plus 20 minutes

Medium: 25 minutes per 1 lb. plus 25 minutes

Well done: 30 minutes per 1 lb. plus 30 minutes

 

Preheat the oven to 350-375°F. In a small bowl mix together the mustard and parsley. Place the topside joint on a chopping board, make several slits over the surface of the joint and season. Rub with the mustard and herb mixture over the surface of the joint and inside the slits. Wrap the bacon rashers around the joint. Place the joint on a metal rack in a large roasting tin and open roast for the preferred, calculated cooking time, basting occasionally with any rich beefy juices. Leave the joint to rest for 10-15 minutes, slice and serve with sauté or roast potatoes and seasonal vegetables.

 

 

bacon recipe courtesy of: Simply Beef and Lamb; EBLEX, Agriculture and Horticulture Development Board, Stoneleigh Park, Kenilworth, Warwickshire CV8 2TL UK

EBLEX is part of the Agriculture and Horticulture Development Board (AHDB) along with five other levy organisations: - See more at: http://www.simplybeefandlamb.co.uk/eblex-corporate-website#sthash.i9y86JIb.dpuf

EBLEX is a division of the Agriculture and Horticulture Development board (AHDB) © Agriculture and Horticulture Development Board 2013. All rights reserved. - See more at: http://www.simplybeefandlamb.co.uk/eblex-corporate-website#sthash.i9y86JIb.dpuf

Roast Beef with Crispy Bacon, Mustard and Herbs

Serves: 6 Prep Time: 5 minutes Avg. cooking time for 3lb: 1 hour 40 minutes

A different take on the weekend roast. Topside, rib or sirloin joint spread with mustard and topped with crispy bacon

Cooking Times

Rare

20 minutes per 450g/1lb plus 20 minutes

Medium

25 minutes per 450g/1lb plus 25 minutes

Well done

30 minutes per 450g/1lb plus 30 minutes

Method

1. Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.
2. In a small bowl mix together the mustard and parsley.
3. Place the topside joint on a chopping board, make several slits over the surface of the joint and season. Rub with the mustard and herb mixture over the surface of the joint and inside the slits. Wrap the bacon rashers around the joint.
4. Place the joint on a metal rack in a large roasting tin and open roast for the preferred, calculated cooking time, basting occasionally with any rich beefy juices.
5. Leave the joint to rest for 10-15 minutes, slice and serve with sauté or roast potatoes and seasonal vegetables.

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Ingredients

• 1 x 1.3kg/3lb lean beef topside, boneless rib or sirloin joint
• Salt and freshly milled black pepper
• 30ml/2tbsp wholegrain mustard
• 60ml/4tbsp freshly chopped flat-leaf parsley
• 6-8 streaky bacon rashers, stretched

Printable version

Tags

• Beef
• Roasts
• Topside Joint
• Occasion

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EBLEX is a division of the Agriculture and Horticulture Development board (AHDB) © Agriculture and Horticulture Development Board 2013. All rights reserved.

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3094. SEAFOOD CHOWDER with BACON, DILLISK and CARRAGEEN (SEAWEED)

serves 6-8


1 lb. pollock, cod, or other white fish fillets
8 oz. shellfish (mussels, cockles, prawns)
4 oz. salmon, cubed
1/4 stick butter
2 oz. streaky bacon, cut into matchstick strips
2 lb. mixed vegetables (onions, leeks, carrots, celery, waxy potatoes), diced
2 1/4 cups water
1/4 oz. dillisk (purple-reddish seaweed)
1/4 oz. Carrageen, a.k.a. Irish moss
2 1/4 cups milk
Garnish: fresh parsley and chives

Cook the bacon strips in butter until crisp. Add all the vegetables except the potatoes. Season with a little salt and freshly ground black pepper and cook slowly without coloring for 5 minutes. Add water, dilisk and Carrageen and cook for 10 minutes. Add the potatoes and milk and cook until potatoes are soft. Add fish and shellfish and cook for 3-5 minutes. Check seasoning and serve sprinkled with chopped parsley and chives.


bacon recipe courtesy of: Best of Irish Potato Recipes by Biddy White Lennon, pp. 62-63. Dublin: The O'Brien Press, 12 Terenure Road East, Rathgar, Dublin 6, Ireland, 2002

3093. BACON and LIVER APPETIZERS

makes 16 appetizers


3/4 cup chicken livers
2 hard-cooked eggs
chopped chives or finely grated onion, to taste
salt and freshly ground black pepper, to taste
2 tablespoons butter, at room temperature
1/2 teaspoon lemon juice
1 teaspoon cognac (optional)
8 slices bacon, cut in half

Cook the chicken livers in a small amount of boiling, salted water until barely done, five to eight minutes. Rub the livers and hard-cooked eggs through a fine sieve or use a food mill. Blend well and mix with the remaining ingredients except the bacon. Chill. Spread the mixture on the strips of bacon. Roll and fasten with toothpicks. Grill under a preheated broiler until the bacon is crisp. Serve hot.


bacon recipe courtesy of: The New York Times Cookbook by Craig Claiborne, pp. 15-16; New York & Evanston: Harper & Row, Publishers, 1961

3092. SLOW COOKER BEEF and MUSHROOM STEW with BACON

makes eight servings


2 lb. stewing beef cubes
1/2 cup all-purpose flour
3/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons vegetable oil
2 cups sodium-reduced beef stock
1 onion, sliced
2 slices bacon, chopped
1 teaspoon dried thyme
4 cups button mushrooms, halved
2 stalks celery, chopped
3 cups cubed peeled potatoes
1 package dried porcini mushrooms
1 bay leaf
1 cup frozen peas

Trim and cut beef into 1-inch cubes; toss with 1/4 cup of the flour. Sprinkle with salt and pepper. In large skillet, heat half the oil over medium-high heat; brown meat, in 4 batches and adding more oil if necessary. Transfer to slow cooker.

Add stock to skillet and bring to boil, scraping up any brown bits; pour into slow cooker.

In same skillet, heat remaining oil over medium heat; fry onion, bacon and thyme for 1 minute. Add button mushrooms; fry until softened and almost no liquid remains, about 8 minutes. Add to slow cooker.

Add celery, potatoes, porcini mushrooms, bay leaf, and 1 cup water to slow cooker; stir to combine. Cover and cook on low for 6 hours or until meat and vegetables are tender.

Whisk remaining flour with 1/4 cup water; whisk into slow cooker. Add peas. Cover and cook on high for 15 minutes or until thickened. Discard bay leaf.


bacon recipe courtesy of: Make It Tonight, by Elizabeth Baird and the Canadian Living Test Kitchen. Montreal: Transcontinental Books, 2007

3091. BABY SPINACH and BACON with SPICY PICKLED RED ONIONS and FETA

serves 4-6


For the pickled red onions
1 cup of sugar
1 cup of red wine vinegar
1 teaspoon of hot sauce
a sprinkle or two of salt and lots of freshly ground pepper
1 large red onion, sliced into thin rounds

For the salad
8 slices of bacon, diced
2 tablespoons of red wine vinegar
1 tablespoon of brown sugar
1 tablespoon of extra virgin olive oil
1 teaspoon of any mustard
8-10 oz. of baby spinach
8 oz. of feta cheese chunks

Begin with the pickled red onions. Put the sugar, vinegar, hot sauce, salt, and pepper into a small pot and bring to a boil, stirring occasionally. Add the onion and heat just long enough to return the mixture to a simmer, 2 or 3 minutes. Cool to room temperature. For best results, rest the mixture overnight in your refrigerator.

When it's salad time, brown the bacon pieces in a heavy frying pan over medium-high heat until they're crispy. Remove them from the pan with a slotted spoon and drain on a few pieces of folded paper towel. Discard all but 1 tablespoon of the rendered fat.

In a small bowl, whisk together the bacon fat, vinegar, sugar, olive oil, and mustard until smooth. Just before serving, toss the dressing with the spinach leaves and top with the feta, bacon, and pickled red onions. Serve and share!


bacon recipe courtesy of: Chef Michael Smith's Kitchen: 100 of My Favorite Recipes, by Michael Smith, p. 55; Penguin Canada, 2011

3090. CHICKEN SKEWERS with BACON PASTE

yields six servings 


For the BBQ Sauce

½ cup ketchup
¼ cup honey
2 tablespoons yellow onion, grated
2 tablespoons worcestershire sauce
2 tablespoons dijon mustard
2 tablespoons cider vinegar
1 tablespoon brown sugar
hot sauce, a few dashes

For the Chicken
2 pounds boneless, skinless chicken thighs, fat trimmed and cut into 1-inch cubes
2 tablespoons kosher salt
2 tablespoons sweet paprika
4 teaspoons sugar
2 teaspoons smoked paprika
1/8 teaspoons cayenne pepper
2 slices bacon, cut into ½ inch pieces
metal skewers

For the sauce, bring all the sauce ingredients to a simmer in a small saucepan over medium heat. Cook, stirring occasionally for about 5 to 7 minutes. Sauce should thicken and reduce to about 1 cup.  Remove from heat. Transfer the sauce to a small bowl and set aside to serve with the chicken skewers.

Preheat the grill while you start prepping the chicken skewers.

Pat dry the chicken cubes with a paper towel then place the chicken in a large bowl. In a small bowl, combine smoked paprika, sweet paprika, salt, sugar, and cayenne pepper.

Process the bacon in a food processor until a smooth paste forms, scraping down the bowl as needed.  Add the bacon paste to the spice mixture, then add all of it to the large bowl of chicken. Use your hands to toss the chicken to coat with the bacon paste mixture.  Place the meat onto skewers.

Place the skewers on the grill and cook covered, turning every 2 minutes or so, until all 4 sides are cooked through and chicken has browned and slightly charred. This should take 8 to 10 minutes total. Remove from grill and allow chicken to rest 5 minutes. Serve with barbeque sauce on the side.

bacon recipe courtesy of: Kelly Salemi, Live Love Pasta, June 27, 2012

3089. POLISH VEAL and ANCHOVY STUFFING with BACON

makes 6 cups, enough to stuff body cavity and neck of a 10-lb. bird


5 slices bacon, diced
1 medium onion, chopped
1/2 lb. lean veal, minced
4 cups cubed bread, crusts removed
1/2 cup milk
2 teaspoons anchovy paste
1/2 cup butter, softened
5 egg yolks
salt and pepper
rind of 1 lemon, grated
3 egg whites, stiffly beaten

Fry bacon until fat becomes rendered. Add onion and sauté with bacon until onion is light golden brown. Add veal, stir, and fry until it begins to take on color. Cool thoroughly. Sprinkle bread with enough milk to moisten it slightly. Squeeze out excess milk and add bread to veal mixture. Work anchovy paste into softened butter and beat with egg yolks. Stir this into veal and bread until thoroughly blended. Season with salt, pepper, and lemon rind; fold in egg whites.


bacon recipe courtesy of: The Horizon Cookbook: An Illustrated History of Eating and Drinking through the Ages, by the Editors of Horizon Magazine. American Heritage Publishing Co., Inc., 1968

3088. OYSTERS, BACON and PULLETS

serves 4-6


2 2-lb. broiling chickens
salt
1 pint oysters and their liquor
4 shallots or 1 small onion, minced
4 tablespoons butter
1/4 lb. bacon
2 cups fresh bread crumbs
1/2 teaspoon each: pepper, thyme, and marjoram
1/4 teaspoon nutmeg
1/2 cup chicken broth

Wipe the broilers and salt the cavities. Simmer the oysters in their liquor until the edges barely curl. Strain and reserve liquor for basting. Cook the shallots in 1 tablespoon butter. Dice the bacon, fry it for 5 minutes, and drain. Mix the oysters, shallots, bacon, bread crumbs, and seasonings. Stuff the birds and truss. Spread each bird with 1 tablespoon butter. Use remaining tablespoon butter to butter a roasting pan. Place birds in the pan and roast in a preheated 400-degree oven for 45 minutes, basting twice with the oyster liquor after the first 20 minutes. Keep chickens warm. Deglaze the pan on a low fire by pouring in chicken broth and scraping all the drippings. Simmer for 3 minutes. Serve separately in a sauceboat.

bacon recipe courtesy of: The Horizon Cookbook: An Illustrated History of Eating and Drinking through the Ages, by the Editors of Horizon Magazine. American Heritage Publishing Co., Inc., 1968