3814. CRISPY BACON GRILLED CHEESE ROLL UPS

serves: 8 roll ups


8 slices of bread, crusts removed
8 slices of cheese, or 1 cup+ grated cheddar
8 slices precooked bacon
1/4 cup butter

Using a rolling pin, roll slice of bread flat. Place once slice of cheese (or 2-3 tablespoons grated cheddar). Roll up bread and cheese. Wrap one slice of bacon around each roll securing with a toothpick. Place in a pan over medium-low heat. Add a small spoonful of butter and using tongs, rub the rolls in the butter ensuring the bread edges are covered. Continue adding bits of butter and turning with tongs until all sides are browned and cheese is melted. Serve immediately.


bacon recipe source: Holly, Spend With Pennies (@spendpennies), April 3, 2014

3813. BACON, COFFEE and MAPLE WHISKEY MARTINI

yields 1


4 ounces coffee, room temperature

2 ounces Crown Royal Maple Finished Whiskey

1/2 ounce milk

1/2 teaspoon bacon-flavored syrup

Maple syrup

1 strip bacon, fried crisp

Ice

Fill a shaker with ice. Add coffee, whiskey, milk and syrups. (Add maple syrup to desired sweetness.)

Shake until chilled. Pour into a martini glass.

Garnish with strip of bacon.

bacon recipe source: Karen Miner, SheKnows.com (@SheKnows), January 11, 2013

3812. BACON-WRAPPED STEAK SKEWERS

12 slices of thick bacon

½ lb grilling steak

1 tbsp Worcestershire sauce

1 tbsp steak spice

6 bamboo skewers

Preheat oven to 350F. Soak bamboo skewers (just the bottom half) for 20 mins in warm water. Cut bacon slices in half and cook through but not crispy. Season steak with Worcestershire sauce and steak spice. Cut the steak into 12 cubes (about 1 inch square). Grill steak to rare (outsides should be seared but steak not cooked through). Wrap steak pieces in bacon and insert on skewer, two pieces per skewer. On a foil lined baking sheet put skewers into the oven for 5 mins then turn over and cook for another 3-5 mins depending on how well done you like your meat. Serve with salsa, ranch dip or on top of salad.

bacon recipe source: Kerrie, Family Food and Travel (@BusyMomofTwins1), April 2, 2014

3811. BACON-WRAPPED CHICKEN and PEACH MINI-BROCHETTES

makes 24 bites


Marinade
2 tbsp (30 ml) white wine vinegar
2 tbsp (28 g) butter
2 tbsp (30 ml) honey
1 green onion, chopped

Mini-Brochettes

4 skinless, boneless chicken thighs, each cut into 6 pieces

2 peaches, pitted and each cut into 12 wedges

12 slices bacon, halved

24 large toothpicks, soaked in water for 15 minutes

Salt and pepper

Marinade: In a small saucepan over medium-high heat, bring all the ingredients to a boil and simmer for about 1 minute. Let cool.

Mini-Brochettes: Season the chicken with salt and pepper. Wrap a piece of chicken and a peach wedge with a half slice of bacon. Skewer with a toothpick. Place the skewers in a glass dish and coat with the marinade. Cover and refrigerate for 15 minutes. Preheat the grill, setting the burners to high. Oil the grate. Reduce the heat to medium. Grill the skewers for about 5 minutes on each side. Turn off the burner on one side of the grill and place the skewers on the unlit section for about 10 minutes, or until the chicken is cooked through.

bacon recipe source: Ricardo Cuisine (@RicardoRecipes) 

3810. SPINACH, BACON, FETA and MANDARIN ORANGE SALAD

2 tablespoons sugar

1 tablespoon Dijon mustard

1 teaspoon sesame seeds

1 tablespoon sesame oil

½ teaspoon salt

½ cup vegetable oil

¼ cup apple cider vinegar

Salad

8 cups packed spinach leaves (prewashed, bag type)

½ cup crumbled feta cheese

½ cup crumbled bacon pieces

¼ cup thinly sliced red onion

1 - 11 oz can Mandarin oranges, well drained

Combine all dressing ingredients in a small container or jar. Shake, shake, shake and put in the fridge to chill. 30 minutes should do it.

Combine all salad ingredients. Toss with a few tablespoons of dressing and serve!

bacon recipe source: Kathi, Laughing Spatula (@LaughingSpatula), August 28, 2014

3809. STRAWBERRY BACON SPINACH SALAD with POPPY SEED DRESSING

Serves: 6


1 pound of baby spinach

½ pound strawberries, washed, hulled, and diced

1 (10 oz) can mandarin oranges, drained

½ cup grated Swiss cheese

½ pound cooked bacon, chopped

½ pound button mushrooms, cleaned, trimmed, and sliced (optional)

½ cup candied pecan pieces

For the Dressing

2 tablespoons, plus 1 teaspoon white vinegar

2 tablespoons, plus 1 teaspoon maple syrup

⅓ cup grapeseed oil (or other neutral flavored oil)

2 tablespoons grated red onion

¼ teaspoon salt

1 tablespoon prepared yellow mustard

1 tablespoon poppy seeds

In a large bowl, combine all of the salad ingredients and toss well.

In a separate bowl, whisk together the dressing. Pour dressing over salad just before serving and toss.

bacon recipe source: Allison Ruth (@somethewiser), Some the Wiser, July 1, 2014

3808. GRILLED KING TRUMPET MUSHROOM, KALE and BACON SALAD with LEMON-HERB VINAIGRETTE

Makes 4 to 6 servings

1/2 lb large meaty wild mushrooms such as king trumpet, porcini/bolete, or chanterelle

2 or 3 strips applewood-smoked bacon, chopped

1/4 cup extra-virgin olive oil, plus more for brushing

1 clove garlic, minced

1 tbsp mixed fresh herbs such as parsley, thyme, oregano, and/or mint

1 bunch lacinato kale, ribs removed and leaves cut into strips crosswise

Kosher salt

Juice of 1/2 lemon

Clean the mushrooms with a damp cloth, trim the stems, and cut into 1/2 thick slices. If the mushrooms are too small to place directly on the cooking grate of your grill, thread them onto skewers or have ready a perforated grilling tray. Prepare a charcoal grill for direct heat grilling over medium heat.

In a frying pan, cook the bacon, stirring, until crisp, about 4 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain.

In a bowl, stir together 1 tbsp of the bacon drippings with the olive oil, garlic, and herbs. Place the kale in a serving bowl, sprinkle with a little salt and the lemon juice, and massage gently with your hands. Set aside.

Brush the cooking grate of the grill clean, then oil the grate. Brush the mushroom slices lightly with the herb-oil mixture. Grill the mushrooms, turning frequently, until tender and browned, 6–8 minutes. Transfer the mushrooms to a plate and brush with a little more of the herb-oil mixture. Chop the mushrooms into bite-sized pieces. Taste and season with a little salt.

Add the bacon and mushrooms to the salad. Drizzle with enough of the herb-oil mixture to lightly coat the salad, a tablespoon or so. Toss to combine and serve right away.

bacon recipe source: Kim Laidlaw and Wendy Goodfriend, Bay Area Bites (@bayareabites), KQED, August 23, 2014

3807. BACON-WRAPPED MEATLOAF with BELL PEPPERS

Serves four to six


1 Tbs. vegetable or olive oil; more for the baking sheet

1 cup diced red, yellow, or green bell peppers (or a mix)

1/2 cup finely chopped onion

1-1/2 tsp. minced garlic

3/4 lb. ground beef, 85-percent lean

3/4 lb. ground veal

3/4 lb. ground pork

1/2 cup tomato ketchup

1 Tbs. Dijon-style mustard

1-1/2 tsp. Worcestershire sauce

3/4 cup fresh plain breadcrumbs

1 egg

1-1/2 tsp. salt

3/4 tsp. freshly ground black pepper

1/4 cup finely chopped fresh flat-leaf parsley

About 8 slices raw bacon

Heat the oven to 350°F. In a small skillet, heat the oil; add the peppers and onions and cook over medium heat until soft, about 4 minutes. Add the garlic and sauté another 1 to 2 minutes to soften. Set aside to cool.

In a large mixing bowl, combine all the remaining ingredients except the bacon, and add the cooled onion-garlic mixture. Mix with a rubber spatula or your hands just until the ingredients are combined. Don't overwork the meat.

Oil a rimmed baking sheet or jelly roll pan, turn the meat mixture out onto the pan, and shape it into a large loaf (I like mine to look like a slightly oval loaf of bread). Or divide the mixture into four equal portions (about 6 oz. each) and shape each portion into an individual meatloaf. Wrap strips of bacon around the shaped loaf, tucking the ends under the loaf.

Bake the meatloaf until an instant-read thermometer registers 160°F, 50 to 60 minutes for a large loaf, or 25 to 35 minutes for smaller loaves. Before slicing, let the meatloaf rest for 10 to 15 minutes to allow some carryover cooking and to let the juices redistribute. To serve, slice and spoon some of the pan juices over the slices, if you like.

bacon recipe source: Joseph Verde, Fine Cooking, Issue 31

3806. CORN, BACON and SERRANO RAMEKINS

Servings: 12 ramekins


2 cups half and half

8 large eggs

24 ounces (4 1/2 cups) extra sweet frozen corn, defrosted (divided use)

Salt

1/2 teaspoon smoked paprika, plus more for garnish

6 strips thick sliced bacon

1 cup finely chopped white onion

2 garlic cloves, minced

3 to 4 fresh serrano chiles, finely diced (seeded if you wish)

Preheat the oven to 325 degrees. Place 12 6 ounce ramekins in a large roasting pan. Heat water for a water bath.

In a food processor or blender, add the half & half, eggs, 3 cups corn, 1 teaspoon salt, and paprika. Process until corn is finely chopped. Set aside.

Cook the bacon in a very large (12-inch) skillet over medium heat until crispy. Drain on paper towels. Once cool, crumble and divide between the ramekins.

Pour off all but 1 tablespoon bacon fat. Scoop in the onion and saute until golden brown. Add the garlic, serranos, and 1/2 teaspoon salt, saute for 1 minute until the garlic becomes aromatic. Scrape in the remaining 1 1/2 cups corn and continue cooking until mixture is hot. Evenly distribute the corn mixture between the ramekins. Pour the egg mixture over the top of the vegetables and stir to combine.

Set the roasting pan in the center of the oven and pour in enough hot water to come halfway up the sides of the ramekins. Bake for 40 - 45 minutes or until the custard is just set in the middle. Sprinkle the tops with smoked paprika. Serve immediately or refrigerate and reheat later as described in the testing notes.

bacon recipe source: Rick Bayless/Frontera Restaurant (@Rick_Bayless)

3805. KALE TEMPURA with CANDIED BACON

1 bunch of kale

8 cups canola oil

tempura batter (recipe below or use a box mix)

1/2 cup fish sauce dressing (recipe below)

3 strips candied bacon, chopped (recipe below)

2 tablespoons chopped cilantro

2 tablespoons chopped mint

Tempura Batter

2 cups rice flour

1 egg

1 cup cold seltzer water

Dash of salt

Tempura Batter: Whisk all ingredients until they just come together.

Candied Bacon

3 strips thick cut bacon

2 tablespoons brown sugar

Candied Bacon: In a rimmed baking dish cover the strips of bacon with the brown sugar on both sides. Place in cold oven, then turn oven to 375°. Check bacon after 25 minutes, it should be done in about 25-35 minutes. The time will vary depending on the thickness of the bacon. Remove from oven and place on a parchment lined surface to cool.

Fish Sauce Dressing

1/2 cup fish sauce

1/4 cup water

2 tablespoons rice wine vinegar

6 tablespoons sugar

1 lime, juiced

1 garlic clove minced

1 Serrano chile minced (keep the seeds if you like things spicy)

Fish Sauce Dressing: Whisk all ingredients together. Stored in the fridge, this will keep for a couple of weeks.

Main recipe: Bring a pot of salted water to boil. Tear kale leaves off of the stems, and cut larger leaves in half. Boil kale in salted water for 1 minute. Strain into colander and spread out onto a sheet tray. When cool enough to handle squeeze out all of the water from the kale.

In a large bowl put fish sauce dressing, cilantro, mint, and bacon. 

Heat 8 cups of canola oil in a wide high-sided pot to 350º. Prepare your work area by having a shallow dish of dry tempura mix (about a cup) and your tempura batter in a bowl near the stove. Also have a dish with paper towel ready for your tempura pieces as they come out of the oil.

Dip the kale into the dry tempura, then dip into the tempura batter, place into the oil. It is important to try and separate the leaves as it goes in the oil to avoid clumping. Fry for a minute or two. Using a spider (or chop sticks) take kale out of oil and place into the large bowl. 

In a large serving bowl toss the kale with the fish sauce dressing, fresh herbs and bacon so all the ingredients coat it.

bacon recipe source: Mary McDonald, Pixels + Crumbs (@pixelsandcrumbs), August 5, 2014

3804. SAVORY MAPLE MUFFINS with CANDIED BACON

yields one dozen

Muffins:

1/2 cup brown sugar

Candied Bacon:

12 slices bacon

2 cups flour

3 teaspoons baking powder

1/4 teaspoon salt

1 egg

1/2 cup milk

1/2 cup oil

1/3 cup maple syrup

Candied Bacon: Preheat oven to 350 degrees F. Line a jelly roll pan with foil and set a wire rack on top. Spray rack with nonstick cooking spray. Place brown sugar in a medium bowl. Separate bacon slices and add to the bowl. Stir together until the bacon is coated on both sides with brown sugar. Spread the bacon slice by slice over the wire rack and rub remaining brown sugar onto each slice. Bake until the bacon reaches desired crispness, about 20 minutes. Remove from oven and let cool for 5 minutes. Chop or crumble 8 slices of bacon for the muffin batter. Cut the remaining pieces crosswise into 1/4- inch strips; set aside for topping the muffins when they come out of the oven. 

Muffins: Increase oven temperature to 400 degrees F. In a large bowl, combine the flour, chopped bacon, baking powder and salt. In another bowl, whisk the egg, milk, oil and syrup until combined. Stir into dry ingredients just until moistened. Spray muffin pan with nonstick cooking spray and fill two thirds full. Bake 15 minutes or until toothpick inserted in center comes out clean. Immediately insert 3 or so bacon strips vertically into the center of each muffin so pieces are visible. Cool 5 minutes before removing from pan to a wire rack.

bacon recipe source: Perch's IGA

3803. ZUCCHINI BACON FRITTERS with BASIL-MAYO DIPPING SAUCE

Makes about 40 fritters

For basil mayo:

1 cup basil

1 cup mayonnaise

2 tablespoons water

1 teaspoon fresh lemon juice

For fritters:

About 6 cups vegetable oil for frying

1 1/2 cups all-purpose flour

1/2 teaspoon baking powder

1/8 teaspoon cayenne

3 medium zucchini, chopped

1/2 fresh jalapeño, stemmed and minced (including seeds)

2 tablespoons finely chopped chives

1 large egg, lightly beaten

3/4 cup whole milk

6 slices crisp-cooked bacon, finely chopped

Equipment: a deep-fat thermometer

Make basil mayo: Purée basil with mayonnaise, water, and lemon juice in a blender. Transfer to a small bowl and chill until ready to use.

Make fritters: Preheat oven to 200°F. Heat 3 inches oil to 350°F in a deep 5-quart pot over medium-high heat. Meanwhile, whisk together flour, baking powder, cayenne, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Stir together zucchini, jalapeño, chives, and a pinch of salt in another bowl. Add egg, milk, and bacon to zucchini mixture and toss to coat zucchini. Stir in flour mixture until incorporated. Fry small spoonfuls of batter in batches of about 10, turning occasionally, until golden-brown all over, 3 to 4 minutes per batch. Transfer to a paper-towel-lined baking sheet and keep warm in oven. Return oil to 350°F between batches.

Serve fritters with basil mayo.

bacon recipe source: Andrea Albin, Gourmet, July 2010

3802. GREEN CURRY and TARO STEM SOUP with BACON

serves four


2 oz. slab bacon, cut into 1⁄4-inch lardons

1⁄4 cup finely chopped cilantro stems and leaves

1 tbsp. prahok (or other Asian fish or shrimp paste)

6 kaffir lime leaves, thinly shredded

4 cloves garlic, roughly chopped

3 small shallots, roughly chopped

2 serrano chiles, stemmed, seeded, and finely chopped

2 stalks lemongrass, inner cores thinly sliced

1 1⁄2 inches galangal, peeled and thinly sliced

1 tbsp. long-grain white rice

Kosher salt

2 (12-inch-long) taro stems or 4 oz. water spinach or Swiss chard stems, peeled, halved lengthwise and cut into 3-inch pieces

1⁄2 cup cooked white rice

1 tbsp. finely grated palm sugar or light brown sugar

1 tbsp. fish sauce

1⁄2 cup 1⁄2-inch cubed white sweet potato

2 tbsp. vegetable oil

4 cups chicken stock

1 cup unsweetened coconut milk

Thinly sliced long beans, mung bean sprouts, and thinly shredded basil leaves, for serving

Whole Vietnamese mint and sawtooth herb leaves, to garnish

In a small skillet, heat the bacon over medium and cook, stirring, until browned and crisp and its fat renders, about 6 minutes. Using a slotted spoon, transfer the bacon to paper towels to cool and discard the fat. Meanwhile, in a food processor, combine the cilantro with the fish paste, kaffir lime leaves, garlic, shallots, chiles, lemongrass, and galangal and purée into a lightly chunky curry paste.

Meanwhile, in a small skillet, heat the uncooked rice over medium and cook, tossing occasionally, until lightly toasted, about 14 minutes. Transfer the rice to a spice grinder, let cool, and then process until finely ground. In a pot of boiling salted water, cook the taro stems until tender, about 10 minutes. Using a slotted spoon, drain the stems and let cool. Squeeze the stems to drain all their water and transfer to a bowl along with the ground toasted rice, cooked rice, palm sugar, and fish sauce and stir until evenly combined. Add the sweet potato to the boiling water and cook until tender, about 5 minutes; drain.

In a large saucepan, heat the oil over medium. Scrape the curry paste into the pan and cook, stirring, until fragrant and beginning to brown, about 6 minutes. Stir in the chicken stock and coconut milk and bring to a boil. Reduce the heat to maintain a simmer and cook, stirring, until reduced slightly, about 10 minutes. Transfer soup to a blender and purée until smooth. Pour the soup through a fine sieve back into the saucepan and keep warm.

To serve, divide the rice mixture among 4 serving bowls, mounding it in the center. Ladle the soup around and then top with the bacon, sweet potatoes, long beans, bean sprouts, and basil, and, if using, garnish with the Vietnamese mint and sawtooth herb leaves.

bacon recipe source: Sok Kimsan & Pol Kimsan, Saveur.com (@SAVEURMAG), December 14, 2015

3801. BACON WRAPPED CHICKEN NUGGETS

1 package boneless chicken breasts
1 package bacon

Preheat the oven to 375°F. Cut the chicken breasts into bite size nuggets. Cut each bacon strip in half. Wrap a piece of bacon around each piece of chicken. Secure with toothpick if necessary. Line the bacon wrapped chicken nuggets on a greased baking sheet and cook for about 30 minutes or until bacon begins to crisp and chicken is no longer pink in the center.

bacon recipe source: Michele, Eat Teach Laugh Craft (@ETLCblog), January 24, 2014

3800. BACON-BOURBON APPLE PIE

makes 10 servings

1/2 cup packed brown sugar

1 tsp. ground cinnamon

3/4 cup flour, divided

6 Tbsp. cold butter, divided

5 slices cooked bacon, crumbled
1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)

6 cups sliced peeled Golden Delicious apples (about 6 apples)

3/4 cup granulated sugar

2 Tbsp. bourbon

1 tsp. vanilla

Heat oven to 400ºF.

Mix brown sugar, cinnamon and 1/2 cup flour in medium bowl. Cut in 1/4 cup (4 Tbsp.) butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in bacon.

Place crust in 9-inch pie plate as directed on package for one-crust filled pie. Place apples in large bowl. Add granulated sugar, remaining flour, bourbon and vanilla; mix lightly Spoon into crust. Cut remaining butter into small pieces; place evenly over apples. Cover with crumb topping. Place on baking sheet.

Bake 30 min. Reduce oven temperature to 350ºF; bake 30 min. or until apples are tender. Cool.

bacon recipe source: Kraft Foods, Kraft Foods Global, Inc., Three Lakes Drive, Northfield, Illinois 60093, June 30, 2011

3799. BACON and CHEESE STROMBOLI

1 pizza crust

1 cup shredded mozzarella
3 scallions/green onions, sliced
¼ cup crumbled crispy bacon
1 tablespoons extra virgin olive oil
A few pinches of red chili flakes
sea salt
freshly ground black pepper

Preheat the oven to 400˚F. Line a baking tray with parchment paper.

Unroll the dough and brush with olive oil. Scatter the scallions over the dough, follow by the cheese, chili flakes, bacon, and season with salt and pepper. Roll up the long side, tuck the short sides in and slide onto the baking tray, seal side down. Make a few cuts on top of the dough and brush lightly with olive oil. Bake for about 20 minutes or until cooked through and browned. Leave to cool slightly before serving.

bacon recipe source: Angie Tee, Seasaltwithfood (@Seasaltwithfood), September 24, 2012

3798. BLUE CHEESE BURGER with BACON WALNUT CHUTNEY

Servings: 1

For Burger:
6-8 ounces ground beef (or beef blend)
Salt and pepper
1/3 cup (2 ounces) blue cheese, crumbled and divided
1 bun, toasted
1-2 tablespoons (1 1/2 ounces) Walnut Bacon Bourbon Chutney (recipe below)
2 large leaves butter lettuce

For Walnut Bacon Bourbon Chutney:
1 pound thick cut bacon, diced
1 medium onion, diced
3/4 cup combination of chopped fruits/vegetables: pears, fennel and/or rehydrated apricots, sun dried tomatoes, figs, dried cranberries, cherries or yellow raisins
2 garlic cloves, minced
1/2 teaspoon thyme
2 tablespoons brown sugar, packed
2 tablespoons cider vinegar
2 tablespoons bourbon
1/2 cup water
3/4 cup walnuts, toasted and chopped
Salt and fresh ground pepper to taste

For burger: Season beef with salt and pepper to taste and form burger. Use preferred method to stuff burger with 1 ounce blue cheese; grill burger to desired doneness. Top bottom of bun with some bacon walnut chutney and lettuce; place grilled burger over lettuce and garnish with remaining blue cheese and additional chutney.

For chutney: In large pan, fry bacon until crisp; remove bacon and drain all but enough bacon fat to coat bottom of pan. Add onion and sauté until translucent; add fruit and/or vegetables, garlic and thyme; sauté another minute. Add sugar, vinegar, bourbon and water; simmer covered until liquid is reduced by 3/4. Remove from heat and cool slightly. Add cooked bacon and walnuts. Season with salt and pepper. Top blue cheese burger with chutney. Reserve remaining chutney for additional burgers.

bacon recipe source: Wisconsin Milk Marketing Board (@WisconsinCheese), 8418 Excelsior Drive, Madison, Wisconsin 53717

3797. FIVE INGREDIENT BRUSSELS SPROUT and BACON CROSTINI with WHIPPED BLUE CHEESE

Serves: 24 crostini

6 slices of bacon

6 cups shaved brussels sprouts

¼ teaspoon salt

1 baguette, cut into ½ inch slices

¾ cup crumbled blue cheese

3 ounces softened cream cheese

In a large non-stick skillet, cook bacon until crisp. Drain on paper towel and pour grease into small bowl. Wash pan out. When bacon has cooled, chop finely.

Heat the same pan to a medium heat and add two teaspoons of the bacon grease. Add brussels sprouts and salt. Sauté until softened, about 3-4 minutes. Remove from heat and toss with chopped bacon.

Using a pastry brush, brush crostini with remaining bacon fat. Season with salt and pepper. Heat a grill pan to a medium-high heat and toast bread on both sides until they have grill marks. (You can also pop them on a baking sheet at 350 degrees and bake until crisp, about 5-6 minutes).

In the bottom of a mini food processor or blender, add blue cheese and cream cheese. Blend until smooth.

Spread crostini with whipped blue cheese and top with bacon and brussels sprout sauté.

bacon recipe source: Nicole, Cooking for Keeps (@cookingforkeeps), December 1, 2015

3796. BRUSSELS SPROUT PIZZA with ROBIOLA, BACON and RED ONION

Serves: 4-6

7 Brussels sprouts, halved, cored and shredded

1/3 pound thick-cut bacon, cut into 1-inch dice

1 pound pizza-dough ball, at room temperature

Salt

¼ large red onion, thinly sliced

3 ounces robiola cheese, roughly crumbled

2 tablespoons olive oil

4 tablespoons grated pecorino cheese

Preheat oven to 550 degrees.

Fill a large bowl with ice water. Add Brussels sprouts to bowl and soak 10 minutes. Meanwhile, in a medium-size pan over medium heat, sauté bacon until browned on all sides, about 5 minutes. Transfer bacon to a paper-towel-lined plate and set aside. Drain and dry Brussels sprout leaves.

Generously dust a large cutting board with flour. Place dough on board and use your hands to stretch it, rotating dough as you work, until you have a round, 24-inch crust with a translucent center.

Spread Brussels sprouts over dough, leaving a ½-inch rim bare. Sprinkle with salt and scatter onions, bacon and robiola overtop. Drizzle with 1 tablespoon olive oil. Carefully slide pizza from board onto an inverted baking tray or preheated pizza stone in the oven. Bake until dough puffs and browns, about 13 minutes. Remove pizza from oven and top with pecorino and remaining oil.

bacon recipe source: Cathy Whims, Oven and Shaker, 1134 NW Everett Street, Portland, OR 97209; The Wall Street Journal, November 14, 2013

3795. EGGS BENEDICT with JALAPENO BACON and SMOKED PAPRIKA HOLLANDAISE SAUCE

makes eight servings


For the Yuca Croquette

2 pounds yuca (cassava)

1 teaspoon salt

1 small onion, finely chopped

½ green bell pepper, finely chopped

3 cloves garlic, finely minced

2 sprigs cilantro, leaves only, chopped

1 cup fine bread crumbs or flour

For the Hollandaise Sauce

4 large egg yolks

2 tablespoons dry white wine

1 pinch salt

1 stick unsalted butter, melted

1½ tablespoons lemon juice

¼ teaspoon tabasco sauce

salt, to taste

1 teaspoon smoked paprika

For the Eggs Benedict

8 slices Applewood smoked bacon, halved crosswise

2 tablespoons distilled white vinegar

8 large eggs

Make the croquettes: Peel the yuca, cut them in half and boil with salt, until tender. Meanwhile, in a large skillet, heat oil and sauté onions, green pepper, and garlic. One the vegetables are cooked through and soft, add cilantro, and stir.

Rice the yuca or pulse it in the food processor and mix it with the bread crumbs. Make a 3” ball, then flatten it like a disc about a 1/2 inch thick. Deep fry until golden.

Make the hollandaise: In a heatproof bowl set over a pot of barely simmering water, whisk the 4 egg yolks with the wine and a pinch of salt until doubled in volume and slightly thickened, about 2 minutes. Gradually add the melted butter, whisking constantly, until a thick, creamy sauce forms, about 5 minutes. Whisk in the lemon juice and Tabasco and season the hollandaise with salt and smoked paprika. Keep the hollandaise sauce warm, whisking occasionally.

Make the eggs benedict: In a skillet, cook the bacon over moderate heat, turning once, until crisp, 6 minutes. Transfer to a paper towel–lined plate.

Bring a large, deep skillet of water to a simmer over moderate heat and add the vinegar. One at a time, break the eggs into a small bowl and pour them into the simmering water, leaving plenty of space between them. Poach the eggs until the whites are set and the yolks are still runny, about 4 minutes. Using a slotted spoon, carefully transfer the eggs to a paper towel-lined plate.

Arrange the fried yucca croquettes on plates and top with the bacon, poached eggs, and hollandaise sauce. Serve immediately.

bacon recipe source: Chef Kelvin Fernandez, The Latin Kitchen (@thelatinkitchen), 120 Broadway, 34th Floor, New York, NY 10271