Thursday, August 04, 2016


2 strips of bacon, diced
2-3 scallions
kimchi, roughly chopped
a couple tablespoons of kimchi brine
a package of fresh ramen noodles
soy sauce
toasted sesame oil
rice vinegar
one egg
chile oil
toasted nori strips

First, sauté two strips of diced bacon in a skillet over medium heat. Once the bacon bits are crisp, scoop them onto a paper-towel lined plate, then add two to three chopped scallion whites to all that delicious bacon fat in the skillet (save the scallion greens for later!). Once the scallions start to soften, add a big handful of roughly chopped kimchi and a couple of tablespoons of kimchi brine straight from the jar. Cook for another two minutes until kimchi softens, then remove from heat.

Meanwhile, bring a medium saucepan of water to a boil. Add a package of fresh ramen noodles and boil for just a couple of minutes until they’re springy and tender, then drain in a colander and rinse under cold running water. 

Add the noodles to your skillet with the cooked bacon bits, some chopped fresh kimchi (for tang and crunch), and a splash each of soy sauce, toasted sesame oil, rice vinegar, and mirin. Cook for a minute or two over medium heat, tossing until combined and noodles are warmed through, then transfer to a plate or shallow bowl.

Poach an egg in a medium saucepan of barely-simmering water with a splash of white vinegar. Use a slotted spoon to transfer the egg to your bowl of noodles, then top with some toasted sesame seeds, and those reserved scallion greens. Add a dash of chile oil or some toasted nori strips if you’re feeling fancy.

bacon recipe source: Christina Chaey, Bon Appétit Test Kitchen, January 20, 2016

Wednesday, August 03, 2016


Makes 6 tacos

2 cod fillets cut into cubes
2 slices of thick smoked bacon, chopped into small pieces
1/2 white onion finely chopped
2 garlic cloves, minced
1 small tomato, chopped
1/4 cup fresh, chopped cilantro
A pinch of lemon zest and the juice of half a lemon
1 tbsp. butter
1/2 tsp. dried oregano
1/2 tsp. red pepper flakes (adjust according to taste)
salt to taste
6 corn tortillas
avocado, limes, and salsa for serving

In a large pan, cook bacon for 3-4 minutes. Add onion and continue to cook until onions soften. Add garlic and cook for 2 minutes, stirring. Add tomato and continue to stir. Add butter into pan. Add cod and cook until the fish begins to flake. Using a spoon, break the cod apart into smaller pieces. Add oregano, red pepper flakes, and salt.

Stir until fish cooks and juices from the stew begin to evaporate. Turn heat off. Add the lemon zest and juice. Stir. Taste and adjust seasonings according to taste. Fold in cilantro right before serving. Warm tortillas on the stovetop. Serve with avocado, limes, and your favorite salsa.

bacon recipe source: Ariana, Mexicrave, May 25, 2014

Tuesday, August 02, 2016


Yield: One 9 x 9-inch Brown Betty, about 10 servings

Maple–Bacon Frozen Custard:
3 slices bacon
1/4 cup brown sugar
1/4 cup maple syrup
1 tablespoon water
5 egg yolks
1/4 cup granulated sugar
1 cup heavy cream
1 cup half and half cream
1 tablespoon bourbon

Apple Brown Betty:
1/2 cup granulated sugar, divided
1 tablespoon lemon juice
1/2 tablespoon all-purpose flour
1/2 teaspoon lemon zest
Pinch cinnamon
Pinch nutmeg
Pinch cloves
6 tart apples (such as King David), peeled, cored, and sliced 1/4-inch thick
1 cup panko bread crumbs
1/4 cup grated aged cheddar cheese
1 tablespoon unsalted melted butter
Butter at room temperature for prepping the cake pan

To make the frozen custard, preheat the oven to 350ºF. Lay the bacon on a sheet tray and bake for 15 to 20 minutes until crispy. Drain the bacon on a rack or paper towels and let cool. Chop very finely and set aside.

Place the brown sugar, maple syrup, and water in a small saucepan and heat to 250ºF. Remove from the heat and add the chopped bacon. Stir quickly to combine, then pour onto silpat or cookie sheet covered with wax paper. Let cool. (This will take about 20 minutes.) When the mixture has cooled and hardened, break into pieces and store in an airtight container.

In a large mixing bowl, whisk together the egg yolks and granulated sugar. Combine the heavy cream, half and half, and bourbon in a small sauce pot and heat over medium heat until just beginning to bubble. Slowly pour the hot cream into the egg yolk mixture, whisking constantly. Return the mixture to the pot and cook over very low heat, stirring constantly until the mixture coats the back of a spoon, about 5 minutes. Immediately remove from the heat and strain through a fine-mesh strainer. Allow the mixture to cool in the refrigerator overnight. Process the custard in an ice cream machine according to manufacturer’s instructions. Mix in the pieces of candied bacon. Store in the freezer until needed.

To prepare the Brown Betty, preheat the oven to 325ºF. Mix together 1/4 cup of the sugar, lemon juice, flour, lemon zest, cinnamon, nutmeg, and cloves in a large mixing bowl. Add the apple slices and toss to coat. In a separate bowl, mix together the panko, cheese, melted butter, and remaining sugar.

Grease a 9 x 9-inch pan with butter. Make a one-inch-thick layer of apple slices on the bottom of the pan. Sprinkle with the bread crumb mixture. Add another layer of apple slices and top with the remaining bread crumbs. Bake for 45 minutes or until brown and bubbly.

To serve, scoop out individual portions of the Brown Betty and place on serving plates. Top each serving with a scoop of maple–bacon frozen custard.

bacon recipe source: Tory Miller, L’Etoile, Madison, WI; James Beard Foundation

Monday, August 01, 2016


Maple Crème Brulée
5 egg yolks
1/3 cup pure maple syrup
2 cups whipping cream (35%)
1/4 cup maple sugar (for the brulée)

Maple Candied Bacon
6 slices thick cut bacon
2/3 cup pure maple syrup

Maple Crème Brulée

Preheat oven to 300ºF.

In a large bowl, whisk together egg yolks and maple syrup until the mixture is thick and pale yellow. Add cream and continue to whisk until well blended. Strain into a large bowl, skimming off any foam or bubbles.

Divide mixture among 5 ramekins or custard cups. Place ramekins in a water bath (large pan filled with 1 or 2 inches of hot water) and bake until set around the edges, but still loose in the center, about 50 to 60 minutes. Remove from oven and leave in the water bath until cooled. Remove cups from water bath and chill for at least 2 hours, or up to 2 days.

When ready to serve, sprinkle about 2 teaspoons of maple sugar over each custard. For best results, use a small, hand-held torch to melt sugar.

Top with Maple Bacon.

Maple Candied Bacon

Arrange bacon in a 9-by-13-inch baking dish. Bake in a 400ºF degree oven for 15 minutes. Remove from oven; drain fat.

Reduce oven temperature to 350ºF degrees. Pour maple syrup over bacon; flip to coat. Bake, flipping bacon and rotating pan halfway through, until bacon is golden brown and syrup is thick, about 35 minutes. (Keep a close eye on it for the last 10 minutes.)

Transfer bacon to parchment using tongs. Let cool to harden.

bacon recipe source: Ruby Reduction, May 14, 2012