Friday, May 31, 2013


serves four

For the salad
6 rashers streaky bacon, fried until crisp
1lb 2 oz. new potatoes, cooked and halved
12 oz. spinach, washed and dried
3 kipper fillet, bones removed, flaked

For the dressing
3 tablespoons olive oil
1 tablespoon white wine vinegar
1 garlic clove, chopped
2 teaspoons wholegrain mustard
salt and freshly ground black pepper
4 free-range egg, poached, to serve

For the salad, place all of the salad ingredients into a large bowl and gently stir. For the dressing, place all of the dressing ingredients into a bowl and mix well. Pour the dressing over the salad and stir to coat the salad ingredients. To serve, place the salad into a serving dish and top with the poached egg.

bacon recipe courtesy of: Brian Turner, Ready Steady Cook, BBC Food

Thursday, May 30, 2013


makes about 15 mini donuts

3/4 cup milk
1/4 cup bacon grease, in solid form
2 1/4 teaspoons dry active yeast (1 packet)
1/4 cup warm water
1 large egg, lightly beaten
2 1/2 tablespoons granulated sugar
1/2 teaspoon salt
1/2 teaspoon freshly grated nutmeg
12 ounces of all-purpose flour, plus a little extra if needed
vegetable oil for frying
8 slices of bacon, fried and crumbled

Maple Bacon Icing
1 cup powdered sugar
2 tablespoons maple syrup
1 tablespoon bacon fat, melted
1 tablespoons milk
1 teaspoon vanilla extract

Maple Bacon Icing: Combine all ingredients together in a bowl and whisk well until a glaze forms.

Donuts: Add milk to a saucepan over medium-low heat and heat until just warm enough to melt the bacon fat. Place the bacon fat in a small bowl, the pour the warm milk over top and stir constantly until it’s melted. Set side to let cool to room temperature.

In the bowl of your electric mixer, add water and yeast. Let sit for about 5 minutes until foamy, then add in milk and bacon fat combo and turn the mixer on low speed. Add in the eggs, sugar, salt, nutmeg and half of the flour mixture, mixing on low speed until combined. Add the remaining flour, mixing on medium speed until combined. Remove the paddle attachment and replace it with the dough hook, then mix on medium speed for 3-4 minutes until dough pulls away from the bowl.
Remove from the mixer, add to bowl rubbed with vegetable oil, cover and let rise in a warm place for 1 hour.

Once risen, place dough on a floured workspace and roll until about 3/8 inches thick. Using a biscuit cutter, cut out circles of dough, then using a small lid or knife, cut out the center. Place donuts on a baking sheet, cover and let rise in a warm place for 30 more minutes.

Heat oil a large pot, making sure it is 365 degrees. Add donuts 2-3 at a time, frying on each side for about 1 minute, and flipping with a spider or slotted spoon. Remove and let drain on wire rack placed above a paper towel. When finished, dip in maple glaze then roll in bacon. Serve immediately!

bacon recipe courtesy of: Jessica, How Sweet It Is, Pittsburgh, Pennsylvania, June 5, 2012

Wednesday, May 29, 2013


yields 1½ gallons

1 large (approximately 6 pounds) chicken
1 onion, chopped
1 stalk celery, chopped
1 carrot, peeled and chopped
2 cloves garlic
3 sprigs fresh thyme
1 teaspoon black peppercorns
Kosher salt
1/2 pound thick bacon, diced
1 tablespoon extra-virgin olive oil
5 stalks celery, diced
2 medium Spanish onions, diced
2 medium russet or all-purpose potatoes, peeled and diced
8 ears fresh corn, removed from the cob
1 to 2 teaspoons fresh thyme leaves
3 cups heavy cream
Freshly ground black pepper

To poach the chicken: Combine the chicken, onion, celery, carrot, garlic, thyme, pepper and a tablespoon of salt large pot. Add water to cover, at least 3 quarts. Bring the water to a simmer over medium heat, skimming occasionally. Skim, add more water if necessary to keep the chicken covered, and continue to gently simmer until the chicken is fully cooked (the juices from the thigh will run clear), about 40 minutes. Drain the chicken reserving the broth. Allow the chicken to cool then remove the meat from the bones. Discard the bones and refrigerate the meat until ready to make the chowder. Measure out 1 1/2 quarts of the broth and reserve for the chowder. Freeze or refrigerate any remaining broth until needed for another purpose.

To make the chowder: Heat the bacon and olive oil in a large pot over medium heat. Cook until the bacon fat is rendered and the meat firming but not yet crisp, about 5 minutes. Add the celery and onions. Reduce the heat to medium-low and cook, stirring occasionally until the vegetables begin to soften, about 6 minutes. Add the potatoes, corn, and thyme. Continue to cook, stirring occasionally, until the onions are fully soft, about 8 additional minutes.

Add the chicken broth to the pot. Bring the broth to a simmer over medium-high heat. Turn down the heat to medium and simmer until potatoes are tender, about 10 minutes. Add the cream and reserved chicken. Return the chowder to a simmer, season to taste with salt and pepper. Ladle into warm bowls and serve.

bacon recipe courtesy of: The Red Lion Inn, 30 Main Street, PO Box 954, Stockbridge MA 01262-0954; "Berkshires," FoodNation With Bobby Flay, Food Network

Tuesday, May 28, 2013


makes 6 servings 

8 ounces dried elbow macaroni (2 cups) or other short tubular pasta (2 1/3 cups) 
6 slices bacon
1/2 cup chopped onion (1 medium)
2 cloves garlic, minced 
2 tablespoons all-purpose flour 
1 teaspoon dry mustard 
1/2 teaspoon freshly ground black pepper 
2 1/2 cups whole milk 
6 ounces smoked Gouda cheese, rind removed and shredded 
1 oz. package cream cheese, cubed and softened 
2 tablespoons snipped fresh oregano or 1 teaspoon dried oregano, crushed 
2 tablespoons butter or margarine 
2 tablespoons packed brown sugar  
2 red and/or green pears, thinly sliced 
2 tablespoons finely shredded Parmesan cheese 

Cook pasta according to package directions; drain. Return pasta to hot pan; cover to keep warm. Set aside. 

Meanwhile, in a large skillet, cook bacon over medium heat until crisp, turning once. Drain bacon on paper towels, reserving 3 tablespoons bacon drippings in skillet. Crumble and set aside. Reserve 3 tablespoons bacon drippings in skillet. 

Cook onion and garlic in bacon drippings over medium heat for 30 seconds. Stir in flour, dry mustard and pepper. Add milk all at once. Cook and stir until thickened and bubbly; reduce heat. Add smoked Gouda cheese and cream cheese; cook and stir until almost melted. 

Pour cheese sauce over the cooked pasta. Stir in oregano and all but 2 tablespoons of the crumbled bacon. Transfer mixture to an ungreased to 2-quart rectangular baking dish; cover with foil. Bake in a 350 degrees oven for 25 minutes. 

Meanwhile, melt butter in a clean, large skillet. Stir in brown sugar; add pear slices. Cook, turning occasionally, until pears are tender, about 6 to 8 minutes. Remove from heat. Remove foil from the baking dish. Stir about half of the cooked, sliced pears into the macaroni and cheese. Spoon the remaining pear slices atop macaroni and cheese; sprinkle with Parmesan and reserved crumbled bacon. Return to oven and bake 5 minutes or until Parmesan has softened. Let stand 10 minutes before serving.

bacon recipe courtesy of: Midwest Living  

Monday, May 27, 2013


makes 10-12 servings

2 sticks (1 cup/16 tablespoons) unsalted butter
1 cup all-purpose flour
8 cups whole milk
5 large potatoes, baked and cubed (peeled, if desired)
2 pounds bacon, cooked and crumbled (about 2 cups)
3 cups shredded cheddar cheese
2 cups sour cream
1 bunch green onions, thinly sliced
1 tablespoon kosher salt
1 tablespoon ground black pepper
1 clove garlic, minced (optional)
1/4 cup grated Parmesan cheese (optional)

Melt the butter in the bottom of a large pot over medium-high heat. Add flour and whisk to combine until thickened. Whisking continuously, slowly pour in the milk and whisk until mixture is smooth. Be sure to get the corners of the pan.

Add all of the remaining ingredients and lower the heat to medium. Stir occasionally until the cheese is melted and the soup is warmed through. Be sure to scrape bottom of the pot as you stir so the soup doesn't burn.

Serve when warm.

bacon recipe courtesy of: Sarah Rae Trover, The Kitchn, October 15, 2012

Sunday, May 26, 2013


yields 8-12 servings

1 pound ricotta cheese
8 ounces finely chopped spinach, drained
1 tablespoon Romano cheese
2 eggs
16 no-boil lasagna noodles
1/4 cup unsalted butter
1/4 cup all-purpose flour
3 cups whole milk, warmed
1/4 teaspoon ground nutmeg
1/4 teaspoon red pepper flakes
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 cup grated Gruyere cheese
1 cup grated Parmesan
1/4 cup heavy cream
2 cups shredded provolone
1 cup mozzarella cheese
1 pound bacon
2 cups panko breadcrumbs
1/4 cup grated Parmesan
1/4 cup finely chopped fresh parsley

Preheat the oven to 375 degrees F.

Combine the ricotta, spinach, Romano and eggs in a medium bowl.

Pour 2 quarts hot water into a 13-by-9-inch baking dish. Soak the noodles until pliable, and then drain on paper towels. Pour out the water and dry the dish.

For the sauce: Melt the butter in a medium saucepan, and then whisk in the flour until a paste bubbles, but avoid browning. Slowly stir in the warm milk until the sauce thickens, and then bring to boil and stir in the nutmeg, red pepper flakes, salt and black pepper. Reduce the heat and cook 2 to 3 minutes. Whisk in the Gruyere and Parmesan over low heat until melted, and then fold in the cream. Remove from the heat.

For assembling the lasagna: Spread 1 ladleful of sauce over the bottom of the baking dish, and top with 4 noodles. Spread approximately one-third of the ricotta mixture, one-third of the provolone, one-third of the mozzarella and a three-fourths ladleful of sauce on top. Repeat twice with layers of noodles and filling. Finish with 4 no-boil noodles and cover with the remaining sauce.

Cover with foil and bake 20 minutes. Meanwhile, cook the bacon in a large skillet until crispy, and then drain the bacon grease, reserving 1/4 cup. Crumble the bacon when cool enough to handle. Combine the bacon grease with the breadcrumbs in a small bowl, and then sprinkle on top of the lasagna with the Parmesan. Bake until top is brown, another 20 minutes, and then top with the crumbled bacon. Let cool 15 to 30 minutes, and then garnish with parsley and serve.
bacon recipe courtesy of: Jacob Piercy, "Lasagna," The Perfect 3, Cooking Channel

Saturday, May 25, 2013


1 1/2 lb pork tenderloin
4 strips thick cut bacon
1 Fuyu persimmon, cut cross-wise into thin disks
10 dried arbol chiles
2 cloves garlic, thinly sliced
ground ginger
ground cumin
olive oil

3 tablespoons apple cider vinegar
1/2 small onion, diced
1/2 Fuyu persimmon, peeled & chopped small
1 cup chicken broth
ground ginger
cayenne pepper
olive oil
1 tablespoon butter

Tenderloin Preparation: Preheat oven to 350°F. Clean tenderloin and pat dry with paper towels. Sprinkle generously with salt & pepper. Sprinkle lightly with ginger and cumin. Drizzle olive oil in baking dish large enough for tenderloin (9 x 13). Lay bacon strips crosswise in dish. On top of bacon lay persimmon slices, then arbol chiles and garlic slices. Lay tenderloin on one side of dish and roll across, wrapping bacon around persimmons, chiles and garlic. Tuck ends of bacon under tenderloin. Roast in oven until thermometer reads 160°F in thickest part of tenderloin (about 30 minutes). Remove tenderloin from oven, take out of baking dish, and let rest 10 minutes on clean dish while making sauce.

Sauce Preparation: Pour vinegar into baking dish, swirl, and let sit. Meanwhile heat a Tbs. of olive oil and butter over medium heat in a sauce pan. Add onion and saute 3 minutes. Swirl vinegar in baking dish again and pour into sauce pan with onions. Simmer 3 minutes. Add persimmon and pinches of ginger and cayenne and simmer another 2 minutes. Add chicken broth and simmer until persimmon is very soft and sauce is reduced and thickened (about 5 minutes). Slice tenderloin through bacon into 1/4 inch slices. Arrange medallions on plate and pour sauce over generously.

bacon recipe courtesy of: Wine of the Month Club/Gold Medal Wine Club, 5330 Debbie Road, Suite 200, Santa Barbara, California 93111

Friday, May 24, 2013


serves four

1/4 cup Dijon mustard
1/4 cup maple syrup
1/2 teaspoon salt
1/4 teaspoon black pepper
4 slices bacon, diced
4 (4- to 5-ounce) boneless, skinless chicken breasts, trimmed
1 shallot, peeled and minced
1 1/4 cups fat-free, low-sodium chicken broth
1 cup pearl (Israeli) couscous
1 tablespoon parsley, freshly chopped
2 teaspoons cider vinegar

In a small bowl, whisk the mustard, maple syrup, 1/2 teaspoon salt and 1/4 teaspoon pepper; set aside. In a 12-inch nonstick skillet cook the bacon over medium heat until crisp, 6 to 8 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate.

Pour off all but 2 tablespoons of fat from skillet and return pan to medium-high heat until fat shimmers. Pat chicken dry with paper towels and season with salt and pepper. Cook chicken until golden brown and meat registers 160 degrees, about 6 minutes per side. Transfer to platter, brush with mustard mixture, and tent loosely with aluminum foil. (You might not use all of the mustard mixture depending on the size of the chicken breasts.

Add shallot to now-empty skillet and cook over medium heat until softened, about 3 minutes. Add broth and bring to simmer. Stir in couscous, cover, and cook over low heat about 10 minutes. Stir cooked bacon, parsley and vinegar into couscous. Season with salt and pepper to taste. Serve couscous and chicken with any remaining Dijon sauce on the side.

bacon recipe courtesy of: Detroit Free Press, 615 W. Lafayette, Detroit, MI 48226, March 3, 2013; adapted from Cook's Country Magazine, January 2013

Thursday, May 23, 2013


yields four servings

1 1/2 pounds skinless, boneless salmon
salt to taste if desired
1 large sweet red pepper
6 slices bacon
1 red onion
1 tablespoon olive oil
3 tablespoons butter
1 tablespoon lemon juice
3 tablespoons shredded fresh basil leaves

Preheat a charcoal grill or oven broiler to high. Soak 8 wooden skewers in cold water to cover until ready to use. Cut the salmon into 1 1/2-inch cubes. There should be 24 pieces. Sprinkle the pieces with salt and pepper. Cut away and discard the pepper core and veins. Discard the seeds. Cut the pepper into 16 pieces of equal size. Cut the bacon into 16 rectangles of equal size. Cut the onion into 16 1/2-inch cubes. Put any remaining onion to another use. Heat a nonstick skillet and add the bacon pieces in one layer. Scatter the sweet pepper and onion cubes over the bacon. Cook, shaking the pieces and stirring for about 1 minute. Drain and let cook slightly. Drain the bacon mixture. Arrange the various foods on each of the skewers as follows: 1 sweet pepper cube, a piece of bacon, 1 piece of salmon, a cube of onion, a piece of salmon, a cube of onion, a piece of bacon, a piece of salmon and a cube of pepper. Brush brochettes all over with olive oil. Sprinkle with salt and pepper. If the brochettes are to be cooked under the broiler, arrange them on a rack. Place them about 4 inches from the source of heat and leave the door slightly ajar. Cook 3 minutes on one side and turn the brochettes to the other side. Cook 2 minutes. If the brochettes are to be cooked on a charcoal grill, place them on the grill and cook 3 minutes. Turn and cook on the other side about 2 minutes. Meanwhile, heat the butter and add the lemon juice and basil. Stir and pour or brush the sauce over the brochettes.

bacon recipe courtesy of: Pierre Franey, 60-Minute Gourmet, The New York Times, August 27, 1986

Wednesday, May 22, 2013


serves six

1¼ lbs boneless skinless mahi mahi
12 whole wheat tortillas (6″)
2 medium avocados, Sliced
4 strips apple-smoked bacon, crumbled
½ cup diced tomatoes
½ cup diced red onion
½ cup sour cream
1½ tablespoons butter
1½ tablespoons lime juice
1 tablespoon tequila
1 tablespoon chili powder
1 teaspoon sea salt & coarse black peppercorn
Cooking spray to grease

On cutting board cut mahi mahi into 1″ cubes, then season with salt & pepper and transfer to large bowl. Melt butter in microwave, then combine with lime juice, tequila, and chili powder, whisking thoroughly. Pour marinade over fish and toss until all pieces are well coated. Place in refrigerator to marinate for 1 – 6 hours.

Heat skillet over medium flame and lightly toast each tortilla, flipping with kitchen tongs to crisp both sides. Place on wire rack to cool until needed.

Generously grease same skillet, then saute red onion over medium-high heat. As onions begin to brown, add in mahi mahi and stir continuously for 6-8 minutes until fish is evenly cooked. Reduce flame to low before stirring in tomatoes, then allow ingredients to simmer for 5 minutes.

Cook bacon in microwave and crumble with hands, then slice avocados. When ready, build tacos with a layer of sliced avocado, one serving spoon of mahi mahi, a dollop of sour cream, and a sprinkling of bacon. Immediately serve.

bacon recipe courtesy of: , Cooking with Cakes, April 29, 2013

Tuesday, May 21, 2013


makes four servings

4 thick-cut slices of bacon
1/2 teaspoon corn starch
1/4 cup cocoa powder
1 tablespoon granulated sugar
pinch kosher salt
3 cups whole milk
4 ounces milk chocolate chips
4 ounces bittersweet chocolate chips
4 ounces Frangelico
4 ounces Bourbon 
whipped cream and chopped toasted hazelnuts for garnish

Cook bacon in a large, heavy-bottomed skillet over medium-low heat until crisp and rendered. Transfer bacon to a paper towel-lined plate. Pour fat into a small bowl and stir in corn starch with a fork.

In medium saucepan, stir cocoa with sugar and salt. Stir in reserved bacon fat/corn starch mixture, milk, milk chocolate, and bittersweet chocolate. Heat over medium heat until, stirring constantly, until chocolate is melted and mixture is hot. Gently whisk to completely homogenize mixture.

Add Frangelico and bourbon. Pour into individual serving cups. Top with whipped cream, chopped toasted hazelnuts, and a strip of bacon. Serve immediately.

bacon recipe courtesy of: J. Kenji Lopez-Alt, Managing Editor, Serious Eats, February 8, 2012

Monday, May 20, 2013


makes about 14 standard cupcakes

1/2 cup buttermilk, at room temperature
2 eggs, at room temperature
1 teaspoon vanilla extract
1 1/2 cups cake flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (1 stick or 113 grams) unsalted butter, cut into 8 pieces and at room temperature

1/4 cup toasted and skinned hazelnuts, roughly chopped (spread on a baking sheet and bake at 350 for 10 minutes, skins will rub off)
6 slices candied bacon (recipe below), 3 slices finely chopped (remaining 3 for garnish), do not add pepper

Amaretto Maple Buttercream Frosting (recipe below)

Candied bacon:
6 slices bacon
3-6 tablespoons brown sugar
2-3 teaspoons black pepper 

Preheat the oven to 400 degrees. Line a rimmed baking sheet with aluminum foil and place wire cooling racks on the sheets. Lay the bacon out on the cooling racks and sprinkle evenly with half of the brown sugar and half of the pepper, if using. Press the sugar and pepper into the bacon, then flip it over and sprinkle the remaining sugar and pepper on. Again, press the ingredients into the bacon. Bake for 10-15 minutes. Remove the pan from the oven, flip the bacon slices over, and bake for another 10-15 minutes, checking the bacon regularly to prevent burning.

Preheat oven to 350 degrees (180 C). Line a muffin pan with cupcake liners; set aside.

In a medium bowl, whisk the buttermilk, eggs, and vanilla until combined; set aside.

In a large bowl, or the bowl of a standing mixer, combine the flour, sugar, baking powder, and salt. 

With the mixer on low, add the butter pieces, one at a time, then increase mixer speed to medium low. Once the butter is fully incorporated, increase speed to medium and beat until well combined (about 30 seconds).

Reduce mixer speed to low and add half of the buttermilk mixture. Mix until just combined, then increase speed to medium high for about 30 seconds. Repeat with the remaining buttermilk mixture. Batter should be fully incorporated with some small lumps; do not overmix. Fold in the hazelnuts and chopped bacon.

Fill each cupcake liner with three tablespoons of batter. Sprinkle each one with maple crystals (optional). Bake for 18 minutes, or until the edges are light golden brown and a toothpick inserted in the center comes out with a crumb or two clinging to it.

Transfer to a wire cooling rack and allow to cool completely before frosting.

Amaretto Maple Buttercream Frosting:
makes about 24 ounces

1 cup (2 sticks) unsalted butter, at room temperature
1 pound (about 4 cups) confectioners’ sugar
1/2 teaspoon vanilla extract
1/3 cup maple syrup
1 tablespoon amaretto
1 tablespoon heavy cream

Beat the butter on high speed until light and fluffy, about 3 minutes. Beat in half of the sugar until combined. Stir in the vanilla and syrup. Beat in the remaining sugar. Add the heavy cream and amaretto, whisk on high for 6 minutes. 

bacon recipe courtesy of: Darla Wireman, Bakingdom, May 30, 2012

Sunday, May 19, 2013


serves four

4 mini baguettes
40 grams sautéed onion
8 slices unsmoked bacon
1 avocado
40 grams lettuce or herb mix
80 grams Cheddar cheese
2 tomatoes
2 tablespoons wasabi sauce

Grill the bacon until crispy. Slice open the baguettes and stuff with lettuce, grilled bacon, sliced avocado, sautéed onion, cheese and tomatoes, then squeeze wasabi sauce over the top.

bacon recipe courtesy of: Eat-Japan, 1st Floor, 5-7 Folgate Street, London, UK, E1 6BX

Saturday, May 18, 2013


serves four 

300 grams pappardelle 
60 mls olive oil 
200 grams bacon lardons, cubed 
50 grams pine nuts 
45 mls red pepper, finely chopped 
200 grams baby leaf spinach 

Cook the pasta according to the packet instructions. Meanwhile, heat the oil in a large frying pan over a high heat and add the bacon. Stir-fry for 3-4 minutes or until crisp. Then add the pine nuts and red pepper and cool for 1-2 minutes. Drain the pasta and add it to the pan with the baby spinach leaves, stirring gently until the spinach has just wilted. Season generously and serve immediately.

bacon recipe courtesy of: All About, 1st floor, 33 Broadwick Street, London W1F 9EP

Friday, May 17, 2013


makes one serving

1 slice of bacon, cut into small pieces
2 ramps, trimmed and cleaned
2 eggs, lightly beaten
salt and pepper to taste
4 spears asparagus, cleaned, trimmed and blanched
2 tablespoons goat cheese, crumbled

Cook the bacon in a pan over medium heat until crispy, about 8-10 minutes. Meanwhile chop the white parts of the ramps and slice the green parts thinly. Add the white parts of the ramps to the pan and saute for a minute. Reduce the heat to medium-low. Season the eggs with salt and pepper and pour them into the pan and top with the greens of the ramps, the asparagus and the goat cheese. Cook without disturbing until the eggs have set, about 2-4 minutes. Slide the omelette out of the pan and enjoy.

bacon recipe courtesy of: Kevin Lynch, Closet Cooking, May 28, 2011

Thursday, May 16, 2013


makes one serving 

1 6-inch flour tortilla 
2 slices bacon 
1 tablespoon mayonnaise or salad dressing 
1 tablespoon salsa 
1 teaspoon milk 
lettuce leaves 
1/4 cup shredded Swiss or Monterey Jack cheese (1 ounce) 
1/2 small tomato, sliced

Cut tortilla into quarters. In an 8-inch skillet cook bacon until crisp; drain and halve bacon, reserving 1 teaspoon of the drippings in skillet. Reheat skillet over medium heat. Add tortilla pieces to the skillet and cook for 3 to 4 minutes or until golden brown, turning to cook both sides. Remove from skillet. Combine mayonnaise, salsa, and milk. Top cooked tortilla quarters with a layer of lettuce, cheese, and tomato slices. Top with bacon pieces. Spoon mayonnaise mixture over bacon.

bacon recipe courtesy of: Better Homes and Gardens

Wednesday, May 15, 2013


2-11 oz. bags of candy corn
1 1/4 cup peanut butter
1 package crispy cooked bacon
milk chocolate or candy coating

Butter two 8×8 disposable pans. Set aside.

Slowly melt the candy corns in a large microwave safe bowl until smooth and completely melted. I microwaved mine for 1.5 minutes then stirred, then put it back in for 30 seconds, stirred and continued the process until it was smooth and easy to stir.

Stir in the peanut butter until completely incorporated.

Evenly distribute the mixture into the two pans.Set in a cool place to firm up (about an hour or two)

Cut into what ever shape you want and dip into melted chocolate. Tap off the excess chocolate and carefully place onto wax paper or parchment paper.

Dip bacon pieces that will fit the candy pieces into the chocolate, shake off some of the excess then place on top of the chocolate covered candies.

Allow to set in a cool place, or refrigerator until chocolate is set.

bacon recipe courtesy of: Carrie, Fields of Cake and Other Good Stuff, November 21, 2011

Tuesday, May 14, 2013


yields four servings

2 cups low-sodium chicken broth
3 teaspoons kosher salt, plus extra for seasoning
1 1/4 cups polenta or yellow cornmeal
1 cup freshly grated Parmesan
3/4 cup whole milk, at room temperature
5 tablespoons unsalted butter, at room temperature, cut into 1/2-inch pieces
Freshly ground black pepper

To Assemble:
10 to 12 strips thick-cut applewood smoked bacon (about 1 pound)
1 cup mascarpone cheese, at room temperature (about 8 ounces)
3 tablespoons maple syrup or agave
Pinch kosher salt
1/2 cup dried cranberries
For the polenta: Bring the broth, 2 1/2 cups water and the salt to a boil in a heavy 5-quart saucepan over medium-high heat. Gradually whisk in the polenta. Reduce the heat to low and cook, stirring often, until the mixture thickens and the cornmeal is tender, 15 to 20 minutes. Remove the pan from the heat. Add the Parmesan, milk and butter. Stir until the butter and Parmesan have melted. Season with salt and pepper.

For assembly: Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Arrange the bacon in a single layer on a rimmed baking sheet. Bake until brown and crispy, 15 to 17 minutes. Drain on paper towels. When the bacon is cool enough to handle, chop into 1/2-inch pieces. Set aside.

Whisk together the mascarpone cheese, maple syrup and salt in a small bowl until smooth.

Transfer the polenta to 4 bowls or serving plates. Divide the bacon pieces and spoon on top. Dollop each serving with the mascarpone mixture and sprinkle with the dried cranberries.
bacon recipe courtesy of: Giada De Laurentiis, "Rise and Shine," Giada at Home, Food Network

Monday, May 13, 2013


yields one serving 

4 ounces bacon, small dice
3 ounces chorizo, small dice
2 tablespoons small-diced white onion
1 pound lobster tail meat, chopped
2 tablespoons shredded cheddar
2 tablespoons salsa
1 tablespoon chopped fresh cilantro
1 pinch salt and freshly ground black pepper
corn tortillas, for serving, warmed

In a large nonstick pan over medium-low heat, saute the bacon and chorizo until the fat is rendered, about 10 minutes. Add the onions and saute until soft, about1 minute. Bring the heat up to medium and add the lobster meat. Cook until the lobster is cooked all the way through , an additional 3 to 5 minutes. Add the cheese, salsa and cilantro. Toss to form a gooey mess. Season with the salt and pepper. Serve inside tortillas and garnish with anything your heart desires.

bacon recipe courtesy of: Bull Taco; "San Diego," Hook, Line & Dinner, Cooking Channel, 2011

Sunday, May 12, 2013


makes 4 servings

2 tablespoons butter, divided
2 lbs beef stew meat
3.5 oz bacon, cut into 1/2 inch pieces
1 onion, chopped
1 large carrot, peeled and cut into 1 inch chunks
3 oz pearl onions, peeled
3.5 oz shimeji, trimmed and separated into small sections
1/2 tablespoon mustard
1 tablespoon brown sugar
1 tablespoon red wine vinegar
1 garlic clove, crushed
1 bay leaf
1/2 slice bread, torn into small pieces
1 to 2 cans beer
1 beef bouillon cube, dissolved in scant 1 cup hot water

Melt 1 tablespoon butter in a large pan and cook beef over high heat. Be sure not to overcrowd the pan. Do this in batches, if needed. Quickly brown all sides and transfer to a large pot. Season with salt and pepper.

In the same pan, brown the bacon, then add to the pot with the beef.

Again, in the same pan, lower the heat to medium-low and add the chopped onions. Cook slowly, scraping the bits from the bottom of the pan. Cook until caramelized and golden brown. Add the brown sugar, mustard, and vinegar. Mix well. Add half a can of beer and bring to a boil. Then, pour the onions into the pot with the beef. If little brown bits remain in the pan, add more beer and scrape, then pour into the pot.

Add the remaining beer and bouillon to the pot and turn the heat to low. Add the garlic, a couple pinches salt, pepper, bay leaf, and bread. Cover and gently simmer for 1 hour.

When the hour is almost up, heat a new pan and melt 1/2 tablespoon butter. Add the carrots and cook until they turn bright orange. Add to the simmering pot and cook for 15 minutes.

Melt another 1/2 tablespoon butter over medium heat and cook the pearl onions. Add to the pot and simmer for 30 minutes.

Lastly add the shimeji to the pot and simmer for an additional 10 minutes.

Taste and add more salt, if needed. If stew becomes dry, add more beer.

bacon recipe courtesy of: Azusa, Humble Bean: A Contemporary Japanese Food Blog, March 27, 2013

Saturday, May 11, 2013


yields four servings 

8 slices of bacon 
2 beef teres majors (about 1 pound each), cut into 8 medallions 
freshly ground pepper 
2 tablespoons vegetable oil 
16 fresh morels, rinsed, or dried morels, soaked in boiling water for 30 minutes, drained and rinsed 
4 large scallions, cut into 1/2-inch lengths 
1/2 cup Madeira 
3/4 cup mushroom stock or low-sodium broth 
2 tablespoons cold unsalted butter

Wrap a slice of bacon around each beef medallion and secure with toothpicks. Season with salt and pepper. In a skillet, heat the oil until shimmering. Add the medallions and cook over moderately high heat until browned on the bottom, 2 minutes; turn and cook for 1 minute. Add the morels and scallions and cook over moderate heat until the scallions are tender. Transfer the meat to a plate. Cook the vegetables for 2 minutes more, add the Madeira and simmer for 2 minutes. Add the meat and stock and simmer over moderately low heat, turning, until an instant-read thermometer inserted in the center of the meat registers 140°, about 3 minutes. Transfer the meat to plates; discard the toothpicks. Remove the skillet from the heat and swirl in the butter. Season with salt and pepper, spoon over the meat and serve.

bacon recipe courtesy of: Jeremy Stanton, Food & Wine, May 2012

Friday, May 10, 2013


yields 1 12- to 14-inch pizza 

For the sauce:

Thursday, May 09, 2013


makes 4 servings, 2 quesadillas each

4 slices center-cut bacon, chopped
1 small red onion, halved and thinly sliced (about 3/4 cup)
4 cups chopped chard leaves (from 1 bunch)
1/2 teaspoon freshly ground pepper
1 15-ounce can black beans, rinsed
8 6-inch whole-wheat tortillas
1 cup shredded Pepper Jack cheese

Cook bacon in a large nonstick skillet over medium-high heat, stirring often, until crisp, 2 to 3 minutes. Reduce heat to medium, add onion and cook, stirring, until softened, about 2 minutes. Add chard and pepper; cook, stirring, until wilted, 1 to 2 minutes. Add beans and coarsely mash; stir to combine. Remove from heat.

Place tortillas on a work surface. Spread a generous 1/4 cup filling and 2 tablespoons cheese on half of each tortilla. Fold tortillas in half, pressing gently to flatten.

Wipe out the pan and return to medium heat. Add 4 quesadillas and cook, turning once, until golden on both sides, 2 to 4 minutes total. Transfer to a platter and tent with foil to keep warm. Reduce heat to medium-low and cook the remaining quesadillas.

bacon recipe courtesy of: Eating Well, March /April 2013

Wednesday, May 08, 2013


1 package puff pastry
2 tablespoons butter,  
4 oz. bacon, finely chopped
1 1/2 lb. chicken, cut into bite-sized pieces
1 yellow onion, peeled and chopped
6 carrots, peeled and chopped
6 celery stalks, chopped
1 cup frozen peas, thawed
1 quart chicken stock
1 teaspoon fresh tarragon
2 tablespoons fresh marjoram, chopped
1/4 cup fresh parsley, chopped
1 bay leaf 
sea salt, to taste
freshly cracked black pepper, to taste

Heat the butter in a pan until melted over medium-low in a cast iron skillet or other oven-safe skillet. Add the chopped bacon and cook until done. When the bacon is browned and crisp, add the chopped onion and garlic and cook until translucent. Add the chopped chicken and cook through. When the chicken is done, add the chopped carrots, celery, and bay leaf. Increase the heat, and add chicken stock and cook down until the stock is reduced to a gravy that smoothly envelopes the other ingredients.

Remove the bay leaf and add the remaining herbs. Season the mixture with salt and pepper.

Roll out the puff pastry, and cover the skillet with the dough. Cut a few vents into the crust and bake in an oven preheated to 375°F and cook until the crust is nicely browned. Allow the pie to cool for 5 to 10 minutes and serve with a fresh green salad and beets.

bacon recipe courtesy of: Foodily; WebMD, July 16, 2012

Tuesday, May 07, 2013


yields six rolls

4 tablespoons butter, divided and at room temperature
½ cup plum or apricot jam or marmalade
1 tablespoon light Karo syrup
¼ teaspoon ground ginger
2 tablespoons cream
12 frozen dough balls
½ cup chopped pecans or walnuts
4 slices cooked bacon, crumbled
Butter a 6 cup muffin tin with 2 tablespoons of butter. Place 2 frozen dough balls into each cup. Set aside.
In a small saucepan, melt remaining butter over medium heat. Add jam or marmalade, Karo syrup and ginger and cook for 3 minutes or until flavors are blended. Add cream and cook for an additional 1-2 minutes. Remove from heat and spoon evenly over dough balls. Top with chopped nuts and crumbled bacon.
Cover with plastic wrap and allow to rise at room temperature until doubled in height or for about 5 hours.
Bake at 350 degrees for 20 minutes. Cool and remove from pan and serve.
bacon recipe courtesy of: Heidi Larsen, Foodiecrush, October 25, 2012

Monday, May 06, 2013


serves four 

cups provolone cheese, shredded 
2 tablespoons butter 
1 cup mushrooms, thinly sliced 
¼ teaspoon salt 
1 teaspoon pepper 
cups heavy cream 
¼ cup chives, chopped 
6 each eggs, large 
7 slices bacon 
¼ cup Asiago cheese, shredded

Preheat the oven to 375° F. In a food processor, combine the eggs, cream, salt, and pepper. Lightly spray a 10-inch pie plate with non-stick cooking oil spray. Heat the bacon as directed on the package; crumble into the egg mixture. In a small skillet, heat the butter over medium and sauté the mushrooms, until tender; add to the egg mixture. Add the chives, along with the Provolone cheese. Sprinkle the top of the tart with the Asiago cheese. Bake 35 to 45 minutes or until the tart is set and the top is golden brown.

bacon recipe courtesy of: Boar's Head

Sunday, May 05, 2013


yields 4 to 6 servings

2 beets (about 14 ounces)
1 tablespoon olive oil
Kosher salt and freshly cracked black pepper
6 thick-cut applewood-smoked bacon slices (8 ounces), diced
1 large bunch kale (about 1 1/2 pounds), washed, stemmed and cut into 1-inch pieces
1/3 cup low-sodium chicken stock
4 tablespoons apple cider vinegar
Preheat the oven to 425 degrees F.

Wash and trim the beets, removing both ends. Place them on a 12-inch square sheet of heavy-duty aluminum foil. Drizzle with the olive oil and season generously with salt and pepper. Seal up the foil packet and roast until the beets are fork-tender, about 1 hour.

In a large skillet over medium heat, cook the bacon until medium-crisp (or however you prefer your bacon). Transfer the bacon to a paper towel-lined plate. Increase the heat to high and add the kale, stirring to coat in the rendered bacon grease. Cover and cook for a few minutes, and then add the chicken stock and 2 tablespoons of the vinegar. Stir to combine, cover and allow to wilt for 6 to 8 minutes.

Peel and cut the beets into chunks and add them to the kale. Stir in the remaining 2 tablespoons vinegar. Add the bacon, stir to combine and season with salt and pepper. Serve immediately.
bacon recipe courtesy of: Guy Fieri, "Backyard Bites," Guy's Big Bite, Food Network

Saturday, May 04, 2013


1 package pretzel rods
1 lb. bacon, regular cut
2 cups brown sugar
3-4 tablespoons red chili powder
dash or two of cayenne pepper

Break the pretzels in half, or cut them with a very sharp knife. Cut the bacon slices into half. Mix the sugar, chili powder and cayenne in a medium size bowl and then spread it out on a large flat dish. Coat each strip of bacon on both sides with the brown sugar mixture. Press firmly to make sure a lot of it adheres to the bacon. Wrap the bacon around the pretzel. Place the pretzel on a wire rack placed on top of a baking sheet or roasting pan. Bake at 375 for about 10 minutes or until bacon cooks and appears crisp.

bacon recipe courtesy of: Barb Kiebel, Creative Culinary, Denver, Colorado

Friday, May 03, 2013


phyllo dough (prepare as directed on package/box)
1 medium guava
1 package of bacon, cooked, cut into small bits
1/2 cup chopped walnuts, toasted
3 packets sugar substitute or 6 teaspoons sugar

Cut open one guava and toss outer layer. Cut guava into chucks and place in hot pan. Add 3 packets of sugar substitute. Mash guava while it starts to cook down. Set aside while you work on your fillo dough. Mix guava, walnuts, and bacon together. Set aside. Grab your phyllo dough you have already prepped. Cut the dough into even squares. I found it easier to use a pizza cutter. Now get you delicious mixture and place about a tablespoon of the mixture into the center of each square. Fold up the edges to meet at top and twist to close as a cup. This will seal itself. Place each cup (or ‘bite’) onto a buttered baking sheet and place in the oven at 325 degrees until browned. Let cool and enjoy!

bacon recipe courtesy of: Lauren (Elle), bacon in the oven, July 30, 2011

Thursday, May 02, 2013


serves four

4 slices bacon, chopped
2 large cloves garlic, minced
1 bunch kale, ribs discarded and leaves minced
1 cup jasmine rice, prepared
1 teaspoon sesame oil
salt and pepper, to taste
2 large eggs, lightly beaten
1/4 cup low-sodium soy sauce

Heat a large skillet (or a wok) over medium heat on the stove. Add the bacon and cook until browned. Remove the bacon from the skillet to a paper towel-lined plate with a slotted spoon. Add the garlic and the kale to the skillet. Cook for 5-7 minutes until the kale is wilted. Add the rice and toss well to combine. Add the sesame oil and season with salt and pepper. Toss well. Push the rice mixture to one side of the skillet and add the eggs. Cook, without disturbing, for 2-3 minutes, until mostly firm. Break apart with your spatula and cook for 1-2 minutes more, until no longer liquidy. Stir together with the rice mixture. Scrape the bottom of the pan well. Remove from heat and stir in the bacon. Drizzle with soy sauce. Stir well to combine. Serve immediately.

bacon recipe courtesy of: Sarah W. Caron, Sarah's Cucina Bella, October 11, 2011

Wednesday, May 01, 2013


serves 4 to 6

1 tablespoon extra virgin olive oil
3 slices of bacon, chopped
2 shallots, chopped
3 carrots, peeled and chopped
3 garlic cloves, chopped
1 15-ounce can of cannellini beans, rinsed and drained
6 cups low-sodium chicken broth
1 9-ounce package cheese tortellini, fresh or frozen
1/8 teaspoon freshly ground black pepper

In a large, heavy soup pot, heat the olive oil over medium-high heat. Add the bacon, shallots, carrot and garlic. Cook until the bacon is crisp, about 5 minutes, stirring occasionally. Add the beans and broth. Bring the soup to a boil over medium-high heat, then reduce to the heat to a simmer. Add the tortellini and cook 5 minutes for fresh, 8 minutes for frozen, or until just tender. Season with pepper and serve.

bacon recipe courtesy of: Teri, Make a Whisk, January 25, 2010; adapted from Giada De Laurentiis's Everyday Pasta