3955. CHEDDAR BLT BURGERS with TARRAGON RUSSIAN DRESSING

Servings: 6


1/2 cup mayonnaise

1/3 cup ketchup

1 tablespoon red wine vinegar

1 tablespoon grated onion

1 tablespoon chopped parsley

1 tablespoon chopped tarragon

1 teaspoon Worcestershire sauce

12 ounces thickly sliced bacon

1 1/3 pounds ground beef chuck

1 1/3 pounds ground beef sirloin

1 teaspoon kosher salt

1/2 teaspoon freshly ground pepper

2 tablespoons unsalted butter, melted

3 ounces sharp cheddar cheese, cut into 6 slices

6 hamburger buns, split and toasted

6 iceberg lettuce leaves

6 slices of tomato

6 slices of red onion

In a medium bowl, whisk the mayonnaise with the ketchup, red wine vinegar, onion, parsley, tarragon and Worcestershire sauce. Cover and refrigerate.

In a large skillet, cook the bacon over moderately high heat, turning once, until crisp, about 6 minutes. Drain and cut the bacon into large pieces.

Light a grill and fill a large bowl with ice water. Gently mix the ground chuck with the ground sirloin, salt and pepper. Form the meat into six 4-inch patties, about 1 1/4 inches thick. Submerge the patties in the cold water and let soak for 30 seconds. Immediately transfer the burgers to the grill and brush with some of the melted butter. Grill over high heat for 9 minutes for medium-rare meat, turning once or twice and brushing occasionally with butter. Top the burgers with the cheese during the last minute of grilling and let melt.

Spread the Russian dressing on the buns. Set the lettuce leaves and tomato slices on the bottom halves and top with the burgers, red onion and bacon. Close the burgers, cut in half and serve right away.

bacon recipe source: Laurent Tourondel, Food & Wine, June 2009

3794. MANGALOREAN BEEF and BACON GRAVY

serves 3

1 pound beef chuck cut into 1 1/2-inch cubes

2 tablespoon ginger paste

2 tablespoon garlic paste

1 teaspoon freshly ground pepper

1 tablespoon white vinegar

Kosher salt

3 tablespoons vegetable oil (divided)

3 cloves

1 inch cinnamon stick

1 cup water

2 large onions cubed (about 3 cups)

3 small green chillies (such as Thai bird) slit lengthwise

1 tablespoon red chilli powder

¼ teaspoon turmeric powder

½ pound bacon, cut into 1-inch pieces

1 cup tomato puree

1/2 cup water

Combine meat, ginger paste, garlic paste, pepper, vinegar, and 2 teaspoons salt.

Heat 1 1/2 tablespoons oil in pressure cooker on medium high heat until shimmering. Add cloves and cinnamon and stir until fragrant, about 1 minute. Add the marinated beef and cook, stirring occasionally, until lightly browned, about 5 minutes Add 1 cup water and close pressure cooker. Cook over high pressure for 45 minutes, then release pressure and allow steam to escape. Transfer beef and juices to a large bowl.

Wipe out pressure cooker, add remaining oil, and return to medium-high heat until shimmering. Add onions and cook, stirring occasionally, until lightly browned, about 10 minutes. Add green chillis and stir until fragrant-about 2 minutes. Add red chilli and turmeric powder and stir vigorously, so as not to burn the spices and cook for 1 minute. If they tend to stick or discolor add a few drops of water. Add the bacon and stir until the bacon begins to render, about 5 minutes. Add the tomato puree and cook, stirring, until the oil is fragrant and separates from the mixture, about 5 minutes. Add water, bring to a simmer, and cook for 10 minutes. Return the beef and its juices to the pot and allow the whole dish to cook for another 15 minutes. Season to taste with salt if necessary, and serve with bread or rice.

bacon recipe source: Denise D'Silva Sankhe, Serious Eats (@seriouseats), November 20, 2012

3689. SHEPHERD'S PIE with BACON, BEEF and HORSERADISH BLUE CHEESE POTATOES

serves 4-6


2 pounds beef from shank or chuck or lamb from shank or shoulder (from the butcher), hand trimmed and chopped into 1/2 inch pieces
2 tablespoons olive or canola oil
6 slices smoky thick-cut bacon, diced
Salt and coarse black pepper
1 onion, chopped
2 carrots, chopped
2 small ribs celery, chopped
4 cloves garlic, chopped
1 large bay leaf
Bundle of sage and parsley, a few sprigs each
2 rounded tablespoons flour
About 3 tablespoons Worcestershire sauce
Cup dry red wine
2 1/2 cups beef or veal stock

For the topping:
2 to 2 1/2 pounds Russet potatoes, 5 large, peeled and cubed
1 cup warm milk
Cup sour cream
2 rounded tablespoons prepared horseradish
1 cup smoked blue cheese or blue cheese crumbles
1 cup grated Parm or sharp cheddar
A few grates of fresh nutmeg
1 cup finely chopped chives
2 large egg yolks
Sprinkle of paprika

Pat the meat dry after chopping and before cooking.

Heat a Dutch oven or other heavy pot over medium-high heat. Add oil and bacon and cook to crisp. Remove to a plate and drain all but 3-4 tablespoons drippings from the pot.  Add beef or lamb, season with salt and pepper, and cook in 2 batches to brown and crust.  Remove meat to the plate with bacon.

To meat drippings add onions, carrots, celery, garlic, bay herb bundle, salt and pepper.  Cook partially covered 10-12 minutes to soften, stirring occasionally.  Add flour and stir one minute to cook out raw flour taste, add Worcestershire and wine, and stir. Add stock and beef or lamb and bacon back to pan reduce heat to simmer and cook covered until tender, stirring occasionally, up to 40 minutes.

Place potatoes in a pot, cover with water and bring to a boil. Salt water and cook to tender, drain and pass through ricer.  Stir in warm milk to thin to your liking add sour cream, horseradish, cheeses, pepper, nutmeg and chives. Adjust seasoning, stir in egg yolks and pipe or spread over meat filling in casserole or single-serve dishes.

Heat broiler and place a rack in the center of the oven. Brown potatoes and sprinkle with paprika to serve. 


bacon recipe source: Rachael Ray, Rachael Ray Show, November 18, 2013

hepherd’s Pie with Bacon, Beef and Horseradish Blue Cheese Potatoes

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Serves 4-6

Aired November 18, 2013

INGREDIENTS

• 2 pounds beef from shank or chuck or lamb from shank or shoulder (from the butcher), hand trimmed and chopped into 1/2 inch pieces
• 2 tablespoons olive or canola oil 
• 6 slices smoky thick-cut bacon, diced 
• Salt and coarse black pepper 
• 1 onion, chopped 
• 2 carrots, chopped 
• 2 small ribs celery, chopped 
• 4 cloves garlic, chopped
• 1 large bay leaf
• Bundle of sage and parsley, a few sprigs each
• 2 rounded tablespoons flour 
• About 3 tablespoons Worcestershire sauce
• Cup dry red wine 
• 2 1/2 cups beef or veal stock 
• For the topping:
• 2 to 2 1/2 pounds Russet potatoes, 5 large, peeled and cubed 
• 1 cup warm milk 
• Cup sour cream 
• 2 rounded tablespoons prepared horseradish 
• 1 cup smoked blue cheese or blue cheese crumbles
• 1 cup grated Parm or sharp cheddar 
• A few grates of fresh nutmeg
• 1 cup finely chopped chives 
• 2 large egg yolks
• Sprinkle of paprika 
•  

PREPARATION

Pat the meat dry after chopping and before cooking.

Heat a Dutch oven or other heavy pot over medium-high heat. Add oil and bacon and cook to crisp. Remove to a plate and drain all but 3-4 tablespoons drippings from the pot.  Add beef or lamb, season with salt and pepper, and cook in 2 batches to brown and crust.  Remove meat to the plate with bacon.

To meat drippings add onions, carrots, celery, garlic, bay herb bundle, salt and pepper.  Cook partially covered 10-12 minutes to soften, stirring occasionally.  Add flour and stir one minute to cook out raw flour taste, add Worcestershire and wine, and stir. Add stock and beef or lamb and bacon back to pan reduce heat to simmer and cook covered until tender, stirring occasionally, up to 40 minutes.

Place potatoes in a pot, cover with water and bring to a boil. Salt water and cook to tender, drain and pass through ricer.  Stir in warm milk to thin to your liking add sour cream, horseradish, cheeses, pepper, nutmeg and chives. Adjust seasoning, stir in egg yolks and pipe or spread over meat filling in casserole or single-serve dishes.

Heat broiler and place a rack in the center of the oven. Brown potatoes and sprinkle with paprika to serve.   

- See more at: http://www.rachaelrayshow.com/recipe/16674_Shepherd_s_Pie_With_Bacon_Beef_and_Horseradish_Blue_Cheese_Potatoes/#sthash.7f6Xrp1p.dpuf

3563. SMOKED GOUDA and BACON BURGERS with BARBECUE SAUCE

makes four servings


2 tablespoons vegetable oil
One 1-pound onion, halved and thinly sliced
salt
1/4 cup Frank’s RedHot or other hot sauce
1/4 cup beef broth
6 tablespoons unsalted butter, softened
Eight 1/2-inch-thick slices of firm white bread
8 slices of thick-cut bacon
2 pounds ground beef chuck (20 percent fat), formed into 4 patties the same size as the bread slices
3 ounces smoked gouda, shredded (1 cup)
1/4 cup sweet barbecue sauce (recipe below)

Sweet barbecue sauce (makes 2 cups)
2 tablespoons vegetable oil
1 large onion, thinly sliced
Salt
2 tablespoons unsalted butter
1 cup ketchup
1/2 cup dark brown sugar
1/2 cup apple juice
3 tablespoons fresh lemon juice
2 tablespoons chopped peeled fresh ginger
2 tablespoons unsulfured molassesSweet barbecue sauce: In a large skillet, heat the oil. Add the onion and a pinch of salt. Cover and cook over moderately low heat, stirring occasionally, until richly browned, about 20 minutes. Add the butter and melt. Add the ketchup, brown sugar, apple juice, lemon juice, ginger and molasses. Simmer over low heat, stirring occasionally, until thickened and reduced to 2 cups, about 25 minutes. Transfer the sauce to a blender and puree. Season with salt.

Burgers: In a large skillet, heat the oil. Add the sliced onion and a pinch of salt, cover and cook, stirring a few times, until the onion is crisp-tender and just turning translucent, 5 minutes. Stir in the hot sauce and beef broth and remove from the heat. Season with salt.

Heat a large griddle. Spread the butter on 1 side of each bread slice and griddle buttered side down over moderate heat until toasted, about 2 minutes. Transfer the toasts to a plate. Add the bacon to the griddle and cook over moderate heat until crisp, about 4 minutes per side; drain on paper towels. Wipe off the griddle.

Season the beef patties with salt and cook on the griddle over moderately high heat until medium-rare, about 2 minutes per side. Top each burger with 1/4 cup of smoked Gouda and cook until the cheese melts, 1 minute.Set the burgers on the unbuttered sides of 4 toasts. Top with the bacon, onion and barbecue sauce. Close the burgers and serve, passing more barbecue sauce at the table.


bacon recipe source: Brian Perrone, Slows Bar BQ (@SlowsBBQ), 2138 Michigan Ave, Detroit, MI 48216

3610. RICH BEEF STEW with BACON and PLUMS

makes eight servings

 

 

1 3½ pound well-marbled beef chuck roast

1 tablespoon kosher salt

3 tablespoons olive oil

6 ounces thick sliced, center-cut applewood smoked bacon, cut into ½-inch pieces

1 medium butternut squash, peeled, seeded, and cut into 1-inch pieces (about 4 cups)

2 tablespoons unsalted butter

Kosher salt

2 cups diced yellow onions

1 leek, white part only, split lengthwise (then blotted dry (reserve one long inner piece) and cut crosswide into slices

3 large cloves garlic, peeled, and roughly chopped (about 1 heaping tablespoon)

2 3/4 cups dry red wine (such as Pinot Noir)

1 cups chicken stock

1 stick cinnamon, broken

2 whole cloves

7 whole black peppercorns

3 fresh bay leaves (or 1 dried bay leaf)

1 tablespoon tomato paste

1/4 teaspoon dried thyme

5 stems fresh parsley, leaves picked and chopped, stems reserved

1 cup pitted prunes

 

Trim and cut roast into 2-inch pieces. Sprinkle evenly with the 1 tablespoon kosher salt. Cover; chill overnight. 

 

Preheat oven to 450ºF. Line a 15x10x1-inch baking pan with a silicone baking mat; set aside. Cook bacon in 1 tablespoon hot oil over medium-low heat until browned. Remove; drain on paper towel, reserving 3 tablespoons drippings. Place squash on prepared pan. Add 1 tablespoon butter and 1 tablespoon bacon drippings. Sprinkle salt; toss to coat. Roast 20 to 30 minutes or until tender and browned, stirring once. Cover with waxed paper; set aside. Reduce oven to 275ºF. 

 

Add remaining 2 tablespoons. olive oil to remaining 2 tablespoons bacon drippings in skillet; heat over medium-high heat. Blot beef well with paper towels; add to skillet in batches, being careful not to crowd the skillet. Brown deeply on all sides. Remove; set aside. 

 

Drain all but 1 tsp. fat from skillet. Add remaining 1 tablespoon butter and onions to pan. Sprinkle with salt. Stir over medium heat, scraping up browned bits from bottom of pan. Cook 3 to 4 minutes, stirring often, until onions just begin to soften. Stir in leek slices and garlic. Sprinkle with salt. Cook 4 minutes more. Transfer to a 3-quart baking dish; set aside. Pour wine into skillet. Bring to boiling; reduce heat. Boil gently, uncovered, until reduced by half. 

 

Place beef and bacon over onions. Pour reduced wine over. Add stock to almost cover. Using kitchen string, tie cinnamon, cloves, and peppercorns in a piece of cheesecloth; tuck into beef mixture. Add bay leaves. Dollop tomato paste around beef mixture. Sprinkle with thyme. Tie together parsley stems and inner leek piece; add to beef mixture. Place parchment paper over dish. Top with a triple layer of heavy foil. Seal tightly. Place on rimmed baking sheet. Bake 2 hours. Uncover; add prunes. Cover; bake 45 minutes to an hour more or until meat is easily pierced with a knife. Uncover; skim fat. Remove cheesecloth bag and parsley stems; discard. Increase oven to 350ºF. Add butternut squash. Bake uncovered, 20 minutes, basting once or twice. To serve, sprinkle with parsley leaves.

 

 

bacon recipe source: Scott Peacock, Better Homes and Gardens (@BHG)

3423. BACON BEER BEEF and IRISH POTATOES

serves four


Bacon Beer Beef: 
4 strips thick cut bacon 
2 tablespoons olive oil 
1.5 lbs beef chuck, cut into cubes 
salt and pepper, to taste 
1 medium yellow onion, thinly sliced 
2 tablespoons all purpose flour 
½ teaspoon smoked paprika 
12 ounces stout beer 
2 cups beef broth (or stock)

Irish Potatoes: 
2 lbs russet potatoes, peeled and chopped 
6 tablespoons unsalted butter 
2 cups cabbage (or kale), chopped 
½ cup green onions, chopped 
1 cup whole milk 
salt and pepper, to taste

In a Dutch oven over medium heat, cook the bacon. Remove the bacon from the pot. Chop and set aside. Pour off bacon grease until about 2 tablespoons of bacon grease remain in the pot. Add 2 tablespoons of olive oil to the pot. Sprinkle the beef cubes with salt and pepper. Add to the pot, sear on all sides until browned, and remove from pot (beef will not be cooked through). Add the onions. Cook until lightly caramelized, about ten minutes. Sprinkle with flour, stir until flour has turned brown, about 1 minute. Add the stout and stir, scraping to deglaze the pan. Pour in the broth. Add the beef cubes and bacon back into the pot. Add the lid at a slight vent and reduce heat to maintain a low simmer. Allow to simmer until beef is fork tender, 1 ½ to 2 hours. While the beef is cooking, make the potatoes: Add the potatoes to a pot of salted water, bring to a boil and allow to cook until potatoes are fork tender. Drain, remove potatoes from the pot and return the empty pot to heat. Melt the butter in the pot. Add the cabbage (or kale) and cook until wilted, about 2 minutes. Stir in the green onions. Remove from heat, and add in the milk and the potatoes. Mash and stir until well combined. Add salt and pepper to taste.


bacon recipe source: Jackie Todd (@TheBeeroness), Parade, March 11, 2014

3162. HOME-GROUND BUFFALO BURGERS with BACON, CHEESE and FRESH THYME

serves 4 to 6


1 1/2 pounds buffalo, diced into 1-inch cubes
1/2 pound chuck, diced into 1-inch cubes
6 ounces bacon, chopped
1 cup finely chopped onion
3 tablespoons thinly sliced garlic
1 tablespoon fresh thyme leaves
2 tablespoons Worcestershire sauce
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
8 ounces Stilton, Gorgonzola, or your favorite blue cheese, crumbled
4 to 6 sesame-seed hamburger rolls, lightly toasted
1 1/2 cups shredded romaine lettuce
thinly sliced tomato
mayonnaise, for serving
ketchup, for serving
mustard, for serving

pickles, for serving

Place buffalo and chuck in a bowl. Assemble a home grinder according to the manufacturer's instructions, using a medium die for grinding. Grind meats and toss gently to combine.

Set a 10-inch saute pan over medium heat and add bacon. Cook, stirring occasionally, until bacon is crispy and most of the fat has rendered, 7 to 8 minutes. Add onion and continue to cook until softened, about 4 to 5 minutes. Add garlic and cook until fragrant, 1 minute. Add thyme and toss to combine. Remove pan from heat and pour over meat mixture; drizzle with Worcestershire and season with salt pepper. Toss gently but thoroughly to combine. Set aside to marinate for 1 hour.

Gently form meat mixture into either 4 large or 6 slightly smaller patties, being careful not to overwork. Refrigerate until chilled, about 1 hour.

Remove patties from refrigerator and set aside at room temperature for about an hour before grilling. Preheat a grill to medium and lightly oil the grates; place burgers on grill. Cook large patties for 7 to 8 minutes; smaller ones for 6 to 8 minutes. Flip; divide blue cheese evenly over top of each burger. Continue to cook another 7 to 8 minutes for large patties for medium to medium rare, 2 to 3 minutes longer for smaller patties, or until burgers are cooked to desired degree of doneness. Place burgers on bottom halves of buns. Dress with lettuce and tomatoes and add mayonnaise, ketchup, mustard, and pickles as desired.

bacon recipe courtesy of: Emeril Lagasse, "Hamburger 101," Emeril's Table

2986. BEEF STEW with BACON and BUTTERNUT SQUASH

yields six servings


3 pounds beef chuck
Kosher salt and black pepper
olive or vegetable oil
6 slices good quality, lean, smoky bacon, chopped 1-inch pieces
2 carrots, chopped
2 to 3 ribs celery, chopped
1 large onion, chopped
3 to 4 cloves garlic, sliced or chopped
1 tablespoon fresh marjoram or 1 teaspoon dried
3 tablespoons fresh thyme, chopped, divided
2 fresh bay leaves
2 tablespoons tomato paste
1 12-ounce bottle hard cider or 1 cup sweet vermouth
2 fat strips orange rind
1 quart beef stock
1 medium-large butternut squash, peeled and cut into 1 1/2-inch chunks
a little freshly grated nutmeg
about 2 tablespoons honey or maple syrup
about 2 tablespoons grainy Dijon mustard
warm crusty bread and butter, to pass at table

Bring meat to room temperature and pat dry. Cut into 2-inch pieces. Just before cooking, season with Kosher salt and black pepper. Preheat oven to 325°F. Heat oil, 2 turns of the pan, over medium-high heat in a large Dutch oven. Add the bacon and stir until crisp; remove to a plate. Cook meat in batches, caramelizing on all sides. Remove to a plate and repeat with remaining meat, adding additional oil if necessary. To meat drippings, add chopped carrot, celery, onion, sliced garlic, marjoram, half the thyme, bay leaves, salt and pepper. Partially cover pot and cook 5-7 minutes, stirring occasionally. Stir in tomato paste, cook for 1 minute, then stir in hard cider or vermouth and a few fat strips of orange rind; deglaze and reduce liquid by half. Add stock then slide meat and bacon back into the pot, bring to bubble, cover and transfer to oven. Roast 2 1/2 hours. Remove the stew and let it stand, covered, while you roast squash. Raise heat to 425°F. Coat squash with oil and toss with remaining thyme, salt, pepper and nutmeg. Roast 30-35 minutes, turning once, until brown at edges. Once the squash is done, remove bay leaf and orange rind from the stew. Skim fat with a spoon or paper towels. Place meat in a large shallow bowl or serving dish and stir honey and mustard into sauce. Stir in squash and serve in bowls. Pass crusty bread at table for mopping.


bacon recipe courtesy of: Rachael Ray Show, March 19, 2013 

2953. GROUND BEEF and BACON PATTY MELT MUFFALETTA

yields four servings


Mushroom Topping:

1 tablespoon butter
1 tablespoon olive oil
8 fresh sprigs thyme, stripped and chopped
1/2 onion, finely chopped
1/2 serrano chile pepper, seeded and finely chopped
Pinch salt
Grind or two freshly ground black pepper
8 button mushrooms, sliced

Patty:

1 teaspoon Worcestershire sauce
1/2 teaspoon salt
A few grinds freshly ground black pepper
1 clove garlic, grated on a rasp
8 ounces ground chuck
Two 7-to-8-inch-round flatbreads, such as Aladdin or Metsuyan
3 slices American cheese
4 strips bacon, cooked and chopped
4 ounces smoked mozzarella, sliced or torn into bits
Ketchup, for serving

 

For the mushroom topping: Add the butter, oil, thyme, onions, chiles, salt and pepper to a pan over medium heat. Cook until the onions are tender and the thyme is fragrant, 6 to 8 minutes. Add the mushrooms and cook until they lose some moisture and wilt, about 5 minutes. Transfer the mushrooms to a plate and wipe out the pan to reuse.

For the patty: Whisk the Worcestershire, salt, pepper and garlic in a small bowl. Break up the ground chuck in a separate large bowl. Gently combine the Worcestershire and the ground chuck. Form the ground chuck into a ball.

Heat the pan over medium-high heat. Place the ball of ground chuck between two sheets of parchment or plastic wrap. Flatten the ball to a size a little larger than the flatbreads, using a rolling pin or the bottom of a glass. Place the flattened patty in the pan and cook on one side until the edges begin to curl under a bit. Flip the patty and cook the other side to your desired amount of doneness, about 5 minutes total.

Adjust an oven rack to the center of the oven and preheat to 350 degrees F. Place one of the flatbreads on a sheet of aluminum foil. Evenly layer the American cheese on top and sprinkle with the bacon. Place the patty on top and evenly spread the mushroom mixture on top. Place the smoked mozzarella on top. Place the second flatbread on top and tightly wrap the sandwich inside the foil and bake, flipping the sandwich halfway through the cooking process, about 10 minutes.

Remove the sandwich from the oven and let rest 5 minutes before opening. Cut the sandwich in to 4 wedges with a knife. Serve with ketchup.

 

 

bacon recipe courtesy of: Sunny Anderson, "Burgers and Dogs," The Best Thing I Ever Made, Food Network

2866. BEEF STEW with BACON

serves six


4 oz. thick-cut bacon, chopped
3 tablespoons flour
1 teaspoon salt, plus more, to taste
1/2 teaspoon freshly ground pepper, plus more, to taste
3 lb. boneless beef chuck, trimmed of excess fat and cut into chunks
3/4 lb. fresh cremini mushrooms, halved if large
1/2 lb. baby carrots
1/2 lb. frozen pearl onions
3 garlic cloves, minced
1 cup dry red wine
1 cup beef broth
2 tablespoons tomato paste
1 tablespoon minced fresh rosemary 

Cook the bacon: In a large fry pan over medium heat, cook the bacon, stirring occasionally, until crisp, 5 to 7 minutes. Transfer the bacon to paper towels to drain. Pour off the drippings into a small heatproof bowl, leaving about 1 Tbs. drippings in the pan. Set the pan, reserved drippings and bacon aside.

Brown the beef: In a sealable plastic bag, combine the flour, the 1 tsp. salt and the 1/2 tsp. pepper. Add the beef chunks and shake to coat evenly with the flour mixture. Return the fry pan to medium-high heat. When the drippings are hot, add half of the beef chunks and cook, turning once, until well browned, about 5 minutes on each side. Transfer the beef to the slow cooker. Repeat with the remaining beef chunks, adding the reserved drippings if needed. Scatter the mushrooms, carrots, onions and garlic on top.

Cook the stew: Return the pan to medium-high heat and add the wine, broth and tomato paste. Mix well, bring to a boil and deglaze the pan, stirring to scrape up the browned bits on the pan bottom. Pour the contents of the pan over the vegetables and beef. Cover and cook on the high-heat setting for 4 to 5 hours or the low-heat setting for 8 to 9 hours. The beef should be very tender. Stir in the reserved bacon and the rosemary. Cook, uncovered, on the high-heat setting for 10 minutes more to thicken the sauce slightly. Season with salt and pepper and serve.


bacon recipe courtesy of: Williams-Sonoma Food Made Fast Series, Slow Cooker, by Norman Kolpas; Oxmoor House, 2007

2397. BACON and CHEESE CURD BURGER

makes 4 servings


4 thick bacon slices
1/4 cup packed brown sugar
2 pounds 85 percent lean ground chuck or 90 percent lean ground sirloin
3/4 cup cheese curds or string cheese, chopped
salt and ground black pepper
4 good quality hamburger buns
4 1/4 inch thick slices ripe tomato (optional)
4 thin slices white onion (optional)
4 Iceberg lettuce leaves (optional)

Place bacon slices on the unheated rack of a broiler pan. Sprinkle each slice with brown sugar. Bake in a 450 degree F oven for 10 minutes or until crisp. When cool enough to handle, chop bacon; set aside.

Divide beef into eight equal portions. Pat beef portions into patties approximately 4 inches in diameter and about 3/4-inch thick.

Equally divide and place the bacon and 3 tablespoons of the cheese curds in the middle of four of the patties, leaving 1/2 inch around the edge of the patty. Top each with the remaining 4 patties. Pinch edges of top and bottom patties together to form one large burger patty. Chill, covered, in the refrigerator for at least 1 hour.

Season burgers with salt and black pepper. For a charcoal grill, place the patties on the well-oiled rack of an uncovered grill directly over medium coals for 10 minutes. Turn with a wide spatula and grill 10 to 12 minutes more, until meat is cooked and an instant-read thermometer inserted into patties registers 160 degrees F. Toast buns, cut side down, on grill during last 1 to 2 minutes of grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place patties on grill rack and cover and grill as above.)

To serve, place a cooked burger on bottom half of each bun. If you like, top each with tomato, onion, and lettuce. Makes 4 servings.


bacon recipe courtesy of: Chef John McClure, Starker's Restaurant, 201 W 47th Street, Kansas City, Missouri, for Midwest Living Magazine

2388. BLT BURGERS with HONEY MOLASSES-GLAZED BACON, GRILLED LETTUCE and SMOKY TOMATO MAYO

yields six servings


Honey Molasses-Glazed Bacon:
18 slices thick cut applewood smoked bacon, divided
2 1/2 tablespoons honey
2 teaspoons organic molasses (Recommendation: Wholesome Sweeteners Organic Blackstrap Molasses)
2 teaspoons sherry vinegar
pinch ground cayenne

Grilled Lettuce:
4 leaves radicchio
2 tablespoons extra-virgin olive oil
1/2 tablespoon sherry vinegar
1/2 tablespoon Dijon mustard

Smoky Tomato Mayo:
1 large ripe tomato
1/2 teaspoon smoked paprika
1 clove garlic
3/4 cup mayonnaise
Kosher salt and freshly ground black pepper

Patties:
2 pounds ground chuck
1/4 teaspoon finely chopped fresh tarragon leaves
2 teaspoons kosher salt
1/8 teaspoon freshly ground black pepper
vegetable oil, for grill pan
6 ounces Comte, shredded (can substitute Gruyere)
6 classic white bakery buns, split

Preheat a nonstick grill pan over medium-high heat.

Roughly chop 6 of the bacon slices, and add to the grill pan. Cook, stirring occasionally, until the bacon just barely begins to turn crispy, about for 3 to 4 minutes. Add the cooked bacon to a food processor and process for 4 to 5 seconds. Set aside for later use, (in the patties).

Honey Molasses-Glazed Bacon: In a small mixing bowl combine the honey, molasses, vinegar, and cayenne and mix until well combined. Brush the remaining 12 bacon slices on both sides with the honey mixture. Heat a large fireproof nonstick skillet on the grill. Add 1/2 the bacon and cook over medium-high heat until crispy, about 5 minutes, flipping once. Drain on paper towels. Repeat with remaining bacon.

To make Grilled Lettuce: Soak the radicchio leaves, for about 10 minutes, in an ice bath to lessen the amount of bitterness. Remove the leaves from the ice bath and pat dry with paper towels. Brush the leaves with 1 tablespoon oil. Put on the grill and cook briefly on each side. Transfer to a cutting board and cut into 1-inch wide strips. In a large mixing bowl, whisk together the remaining 1 tablespoon of oil, the sherry vinegar, and Dijon mustard. Add the radicchio and toss to coat.

Smoky Tomato Mayo: Put the tomato on the grill and cook for 6 to 8 minutes, turning occasionally, until most of the skin has blackened. Transfer to a small bowl and cover with plastic wrap. After 10 minutes, squeeze the tomato into a strainer to remove the seeds and most of the skin (you can leave a little bit of the burnt skin). Discard the seeds and skin. In the bowl of a food processor, combine the tomato, smoked paprika, garlic, and mayonnaise and puree. Season, to taste, with salt and pepper.

Patties: Combine the beef, reserved bacon (that has been chopped in the food processor), tarragon, salt, and pepper in a large bowl. Mix well, handling the meat as little as possible to avoid compacting. Divide the mixture into 6 equal portions and form into patties to fit the size of the buns.

Brush the grill pan with vegetable oil. Arrange the patties in the pan and cook, turning once, just until done, about 4 minutes on each side for medium-rare. During the last few minutes of cooking, top with equal amounts of cheese and put the buns, cut side down, on the outer edges of the grill to toast lightly.

To assemble the burgers, spread a generous amount of the Smoky Tomato Mayo on the cut side of the buns. Top the bun bottoms with 2 slices of Honey Molasses-Glazed Bacon, a cheese-topped patty, and equal amounts of Grilled Lettuce. Cover with the bun tops and serve.


bacon recipe courtesy of: Michael Cohen, "Ultimate Recipe Showdown: Burgers, Season 3," Ultimate Recipe Showdown, Food Network

2155. POT ROAST with BACON and WINTER ROOT VEGETABLES

makes 8 to 10 servings


2 teaspoons chopped fresh thyme
2 teaspoons Hungarian sweet paprika
2 teaspoons coarse kosher salt
2 teaspoons freshly ground black pepper
1 teaspoon dry mustard
1 teaspoon (packed) golden brown sugar
1 4-pound boneless grass-fed beef chuck roast, tied
6 ounces slab bacon, cut crosswise into 1/4-inch-thick slices, then into 1x1/2-inch rectangles
2 cups dry red wine
1/2 cup low-salt chicken broth
2 large onions, thinly sliced
12 small shallots, peeled
12 garlic cloves, peeled
3 bay leaves
4 large carrots (about 1 pound), peeled, cut into 1-inch pieces
3 medium parsnips (about 12 ounces), peeled, cut into 1-inch pieces
1 small celery root, peeled, cut into 1-inch cubes

Preheat oven to 350°F. Mix first 6 ingredients in small bowl. Rub spice blend all over beef.

Cook bacon in heavy large ovenproof pot over medium heat until browned and lightly crisp. Using slotted spoon, transfer bacon to paper towels to drain. Pour off all but 2 tablespoons drippings from pot. Increase heat to medium-high. Add beef and cook until browned on all sides, about 12 minutes total. Transfer beef to plate. Add red wine to pot; bring to boil, scraping up browned bits. Boil until reduced to 1/2 cup, about 5 minutes. Add broth and bacon. Place beef atop bacon. Scatter onions, shallots, garlic, and bay leaves around beef.

Cover pot, transfer to oven, and roast 1 hour. Turn beef over; stir onions. Cover and roast 1 hour longer, adding water by 1/4 cupfuls if dry. Transfer beef to plate. Add carrots, parsnips, and celery to pot; stir to coat. Place beef atop vegetables, cover, and roast until beef and vegetables are tender, about 45 minutes longer. Transfer beef to platter. Spoon off fat from surface of sauce. Season sauce to taste with salt and pepper. Pour sauce over beef and serve.


bacon recipe courtesy of: Bruce Aidells, Bon Appétit, February 2008

1797. BRAISED BEEF CHUCK with TOMATO and BACON

serves four


1 kg beef chuck 4cm long pieces
olive oil for cooking
4-8 whole peeled onions
1 large brown onion sliced
2 rashers bacon sliced
2 cloves garlic sliced
sea salt to taste
8 large brown mushrooms in wedges
1 cup fresh tomato puree
1 fresh bay leaf
1 sprig rosemary
2 sprigs thyme

Brown off the beef in a little olive oil, in a large roasting tray. Remove the meat when well colored on all sides and set aside. Add the pearl onions to the same tray and caramelize well on all sides. Add the sliced onion, bacon, garlic and salt. Reduce the heat so the onion doesn't color too much but rather just softens and sweetens. Add the mushrooms, stir through, then return the meat to the roasting tray and mix all ingredients together well. Add the tomato puree, enough to just cover. If it doesn't quite cover the meat, you can top up with chicken stock or water. Add the herbs, cover with foil and braise in a medium oven for 2½ hours. Serve with your favorite vegetables or salad and plenty of soft polenta.


bacon recipe courtesy of: Neil Perry, "Neil Perry Rockpool Sessions," LifeStyle Food, GPO Box 2692, Sydney NSW 1044, Australia

1796. BEER and BEEF CHILI SLIDERS on BACON BISCUITS with TOMATILLO KETCHUP

yields eight servings


2 poblano chiles
8 slices bacon, chopped
one 8-ounce box Jiffy buttermilk biscuit mix
1 cup shredded sharp cheddar cheese
1/4 cup chopped chives
1/4 cup yellow mustard
2 tablespoons honey
6 tomatillos—peeled, rinsed and chopped
1 small red onion, chopped
2 cloves garlic, chopped
salt and pepper
3/4 pound ground beef chuck
3/4 pound ground beef sirloin
1/2 cup beer
1/4 cup Worcestershire sauce
2 tablespoons chili powder (2 palmfuls)
2 tablespoons grill seasoning (2 palmfuls)
1 tablespoon sweet smoked paprika (1 palmful)
1 tablespoon ground cumin (1 palmful)
1 tablespoon ground coriander (1 palmful)
1 1/2 teaspoons dried oregano (1/2 palmful)
2 tablespoons cilantro leaves
1 teaspoon grated peel plus the juice of 1 lime
shredded lettuce, for serving

Preheat the broiler. Arrange the chiles on a broiler pan and broil, turning occasionally, until blackened all over, about 10 minutes. Transfer to a bowl, cover and let stand for 5 to 10 minutes. Peel and discard the stems and seeds.

While the chiles are broiling, in a medium skillet, cook the bacon over medium-high heat until crisp, about 7 minutes. Drain, reserving about 2 tablespoons of the bacon fat; crumble the bacon.

Preheat the oven to 425°. Preheat a grill or grill pan to medium-high. In a large bowl, combine the biscuit mix with 1/2 cup water and whisk until a dough forms. Mix in the cheese, chives, mustard, honey, bacon and reserved bacon fat. Spoon 8 equal mounds of the biscuit dough onto a baking sheet and bake until golden, 10 minutes. Let cool for 2 minutes, then transfer to a rack and let cool completely; split.

Meanwhile, in a medium saucepan, combine the tomatillos, onion and garlic; season with salt and pepper. Cook over medium-high heat until the onions and tomatillos are softened, 8 to 10 minutes.

In a medium bowl, combine the beef, beer, Worcestershire sauce, chili powder, grill seasoning, paprika, cumin, coriander and oregano. Shape into 8 patties, about 1 1/2 inches thick. Add to the grill and cook, turning once, for 5 minutes for medium-rare.

Using a food processor, puree the tomatillo mixture, chiles, cilantro, lime peel and lime juice; season with salt and pepper.

Top each biscuit bottom with a little shredded lettuce, a beef patty, some tomatillo ketchup and a biscuit top; secure with a toothpick.


bacon recipe courtesy of: Rachael Ray, Everyday with Rachael Ray, August 2009

1457. SPANISH CHICKEN, BACON, MEATBALL and CHICKPEA STEW

makes 4 to 6 servings


1 cup dried chickpeas, soaked overnight
one 3-pound chicken, cut into serving pieces
½ pound fatty slab bacon
2 medium onions, sliced
2 medium leeks (white parts only), cut into thirds and rinsed well
2 carrots, scraped and cut into rounds
2 medium tomatoes, quartered
1 pound small red potatoes, peeled
1 chorizo sausage, cut into rounds
salt and freshly ground black pepper to taste
½ pound ground beef chuck
1 large egg yolk
2 tablespoons bread crumbs
1 tablespoon chopped parsley leaves
2 tablespoons olive oil

Place the chickpeas in a saucepan and add water to cover. Bring to a boil, reduce the heat to low, cover, and simmer till tender, about 2 hours. Place the chicken and bacon in a large pot, add water to cover by 1 inch, and bring to a boil. Reduce the heat to low, cover, and simmer 30 minutes. Add the onions, leeks, carrots, and tomatoes and continue simmering for 20 minutes. Add the potatoes and continue simmering for 20 minutes. Add the chickpeas, sausage, and salt and pepper and simmer about 15 minutes longer. Meanwhile, combine the ground beef, egg yolk, bread crumbs, parsley, and salt and pepper to taste in a bowl, mix till well blended, and shape the mixture into small meatballs. In a skillet, heat the oil over moderate heat, add the meatballs, and cook till browned all over, about 15 minutes. Add the meatballs to the stew and simmer the With a slotted spoon, transfer the chicken pieces, bacon, and sausage to a large serving platter, remove and discard the bacon rind, and cut the bacon into slices. Strain the stock from the pot into a large bowl and serve it as soup in small soup bowls. Surround the meats with the chickpeas and vegetables and serve immediately.


bacon recipe courtesy of: The Bacon Cookbook: More than 150 Recipes from Around the World for Everyone's Favorite Food by James Villas. Wiley, 2007

1452. BACON-WRAPPED MEATLOAF and BLACK TRUFFLE-SAFFRON MACARONI and CHEESE

Meatloaf

2 lbs ground meat (we used 1 lb of ground chuck, 80% lean, and 1 lb of spicy pork sausage)
2 slices of wheat bread, crumbled
2 eggs
2 tablespoons ketchup or to taste
1 large clove minced garlic
1 1/4 cup sliced onion (sweated)
2 tablespoons minced parsley
Worcestershire sauce to taste
cayenne pepper to taste
salt and black pepper to taste

Mix meat, eggs, breat, ketchup, garlic, parsley, Worcestershire sauce, cayenne pepper, salt, and black pepper with hands in a large bowl. Meanwhile, sweat onions until translucent but not brown. Allow onions to cool and add to meat-mixture. Cover bowl with plastic wrap and move to refrigerator.

—–

Black Truffle-Saffron Macaroni and Cheese

1 lb elbow macaroni
1 lb extra sharp cheddar cheese
4 oz Romano cheese
4 oz Asiago cheese
8 oz organic heavy cream
3 cups organic whole milk
6 tablespoons unsalted butter
6 tablespoons all-purpose flour
1 small black truffle
pinch saffron threads
white pepper to taste
nutmeg to taste
salt and black pepper to taste

Boil macaroni in a large amount of salted water until al dente. Drain and rinse with cold water. Set aside. In a large saucepan, melt butter. Over medium-low heat, whisk flour into butter, making a roux. Whisk heavy cream and milk into roux until thoroughly combined. Add saffron. Add cheese slowly, whisking constantly. Adding the cheese too fast or slacking on the whisk will result in a gross, lumpy disaster. Add shaved truffle, nutmeg, salt, and pepper. Fold macaroni into cheese sauce.

—–

Bacon wrapped meatloaf and black truffle-saffron macaroni and cheese

Meatloaf (recipe above)
Black truffle-saffron macaroni and cheese (recipe above)
8 slices apple wood smoked bacon

Preheat oven to 375f. Lay bacon across the width of a loaf pan. The bacon should be long enough to drape over the sides of the pan while lying flat across the bottom. If this is unclear, see the picture below. Press a layer of meat into the bottom of the pan, on top of the bacon. This layer should fill exactly 1/3 of the loaf pan. Scoop some of the macaroni and cheese into the loaf pan, making sure to press out any air bubbles. This layer should also fill 1/3 of the loaf pan. Form a slab of meat in the approximate size and shape of the remaining 1/3 of the loaf pan. Transfer the slab to the loaf pan. Add or remove meat as necessary to ensure a snug fit. Fold strips of bacon back over the top of the meatloaf. Roast until internal temperature reads 160f.

Note: It may be necessary to pull the loaf out every 30 minutes or so to drain the fat. This keeps the loaf from turning into a greasy mess.


bacon recipe courtesy of: Beyond the Zero: The art and science of food, photography and web zen

189. SPANISH BEAN SOUP with BEEF, BACON, and KALE

makes 6 main-course servings


¼ lb. bacon, cut into 1- by ¼-inch strips
1 cup cannellini or Great Northern beans, soaked in just enough water to cover for 3 hours or overnight
1 prosciutto end (3/4 – 1 pound)
¾ lb. beef chuck or brisket
1 medium-size onion, chopped
1 bouquet garni
2 quarts beef or chicken broth or water
2 teaspoons salt
3 medium-size waxy potatoes, peeled and cut into 1-inch-thick slices
2 medium-size turnips, peeled, cut into 6 wedges each
2 lb. kale or Swiss chard, stems removed, coarsely chopped
pepper
slices of crusty bread or toast.

Place the bacon in a 2-quart pot half-filled with cold water. Simmer the bacon for 10 minutes to eliminate some of its smoky taste. Drain and reserve the bacon.

In a 6-quart pot, combine the bacon, the beans with their soaking liquid, the prosciutto end, beef, onion, bouquet garni, and broth. Bring to a slow simmer over medium heat and use a ladle to skim off any froth or scum that floats to the top.

Cover the pot and simmer slowly for 30 minutes. Add the salt and simmer for about 1 ½ hours more, until the beans are almost tender. Add the potatoes and turnips, simmer for 15 minutes more, and then add the kale or Swiss chard. Simmer for 15 minutes more, until all the vegetables are soft. Season to taste with salt and pepper.

Serve in deep, wide bowls.


courtesy of: Splendid Soups, by James Peterson. New York: Bantam Books, 1993, p. 380