3685. SARDINE and BACON SPAGHETTI

serves two


1/2 lb thin spaghetti
2 strips of bacon, chopped
1 small onion, chopped (about 1/2 cup)
2 garlic cloves, grated
1 Roma tomato, chopped
1 can of sardines in oil, bones removed and chopped
1 lime, zested and juiced
1/2 cup white wine
salt & pepper to taste
Olive oil

Cook spaghetti until al dente. Drain, toss in olive oil and set aside. Cook bacon until crisp and the fat is rendered. Scoop onto a paper towel with a slotted spoon to drain any fat and clean out the pan. Place the pan back on the heat with a drizzle of olive oil and add the onion. Cook the onion until it starts to caramelize. Then, add the garlic and tomatoes. Add the sardines, wine and lemon juice. Adjust the heat to low and simmer until the wine is slightly reduced and the sauce is thick. This is where you want to taste the sauce to see if it needs any salt or pepper. Add the spaghetti and lime zest, toss everything together, and turn off the heat. Serve with crumbled bacon.


bacon recipe source: Jamily, Chef by Invitation, August 28, 2012

3633. BACON-WRAPPED SALSA-STUFFED CHICKEN

serves four


Chicken:
4 chicken breasts
12 slices of bacon
toothpicks

Salsa:
3 plum tomatoes, peeled and seeds removed, chopped
2 green onions, sliced
1 jalapeño pepper, seeded and thinly sliced
2 cloves garlic
zest and juice of 1 lime
2 tablespoons fresh cilantro, minced

Preheat your oven to 400° F. Combine all the ingredients for the salsa in a bowl and mix well. Cut the chicken breasts in half horizontally, so that you can open them up like a book. Flatten them out with a rolling pin. Fill each chicken breast with an equal amount of the salsa mixture and close them up. Roll the bacon strips around the chicken, and pin them in place with the toothpicks. Once the chicken is wrapped, place it in a baking pan and bake 30 to 35 min or until a meat thermometer reads 170 F. Then broil 5 to 6 min or until the bacon is nicely crisp. Serve with salsa.


bacon recipe source: Paleo Leap (@PaleoLeap) 

3424. QUESO BLANCO BACON BURGERS with WATERMELON and TOMATO SALSA FRESCA

makes six burgers

1 seeded serrano chile, minced
1 clove garlic, minced
1/2 teaspoon grated lime zest
2 tablespoons lime juice
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 cup diced watermelon
1/2 cup diced, seeded tomato
1/4 cup diced red onion
1/4 cup minced cilantro
6 slices bacon, diced
2 lbs ground chuck
4 oz. queso blanco (or Monterey Jack) cheese, grated
1/4 cup minced cilantro
2 cloves garlic, minced
1-2 minced chipotle chili peppers in adobo sauce
1 1/2 teaspoons salt
1/2 teaspoon black pepper
3 tablespoons vegetable oil, for brushing grill rack
8 oz. queso blanco (or Monterey Jack) cheese, grated
6 bakery hamburger buns, split
6 leaves Bibb or Boston lettuce

Preheat a gas grill to medium-high heat, or prepare a medium-hot fire in a charcoal grill with a cover.
Combine chile, garlic, lime zest, lime juice, sugar, and salt in a medium non-reactive bowl and mix well. Stir in watermelon, tomato, onion, and cilantro. Cover and refrigerate while preparing burgers.

Place bacon in a large, heavy non-stick fire-proof skillet on the grill; cook until crisp. Reserving dripping, use slotted spoon to transfer bacon pieces to paper towels. Place ground chuck, cheese, cilantro, garlic, chipotle pepper, salt, black pepper, and bacon pieces in a large bowl; drizzle with 2 Tablespoons reserved bacon drippings. Mix lightly, handling as little as possible. Shape into 6 patties to fit buns.

When grill is ready, brush grill rack with oil. Place patties on the rack and cover. Cook, turning once, until done to preference; about 5-7 minutes per side for medium. Sprinkle cheese on patties during last 3 minutes of grilling. Place buns, cut side down, around outer edges of grill during last 2 minutes of grilling.

To assemble burgers, place lettuce on buns, top with equally divided salsa fresca, followed by patties. Add bun tops and serve.


bacon recipe source: Sutter Home Family Vineyards, 277 St. Helena Hwy (Hwy 29), South St. Helena, CA 94574

3379. AVOCADO GAZPACHO with CUCUMBER, TOMATO and BACON

serves 6-8


2 ripe avocados, pitted and chopped

3 cups heavy cream
1 cup half and half
1 cup chopped celery
1 cup chopped seedless cucumber
2 cups deseeded and chopped Roma tomatoes
1 bunch chopped cilantro
2 tablespoons cumin
1 tablespoon fresh lime zest
1 tablespoon fresh lime juice
1 tablespoon fresh lemon juice
1 tablespoon fresh cracked black pepper
1 tablespoon Kosher or sea salt
4 strips of cooked thick-cut bacon

Place all of the ingredients in a food processor or blender.  Mix on high until all of the ingredients are thoroughly blended, approximately 60 seconds.  This may need to be done in two batches if your blender isn’t big enough to hold all of the contents. Serve immediately, and garnish with slices of the cooked bacon.


bacon recipe source: Chef Chuck Kerber, Cooks and Eats, June 13, 2014

3376. GRILLED CORN with GINGER BACON BUTTER

1/2 lb salted butter (softened)
1/2 cup bacon fat
1/3 cup grated ginger
3 garlic cloves, grated
zest of 3 limes
juice of 3 limes
1/2 cup chopped cilantro
fresh corn (in the husk)

For the butter: Combine all seven ingredients in a mixer fitted with the paddle attachment. Mix until it is evenly blended. Using a spatula, turn the butter onto wax or parchment paper and mold it into a log. Chill. 

For the corn: Shuck the corn removing all of the husk and silk. Preheat a grill (charcoal creates better flavor). Brush the corn on all sides with olive oil. Using tongs grill the corn on all sides until golden in some spots. The corn may pop so be careful. Once it looks delicious, transfer the corn to a platter, season it with a little salt and rub it all over with the ginger bacon butter.


bacon recipe source: Chef Vivian Howard, A Chef's Life, PBS

3249. WATERMELON and CANDIED BACON SALAD

serves six


¼ cup avocado oil or favorite salad oil
zest and juice of one lime
⅛ teaspoon kosher salt
8 thick slices applewood smoked bacon
1 egg white
¼ cup turbinado sugar
⅛-1/4 teaspoon cayenne pepper
5 cups ½ inch cubed watermelon
5 ounces organic baby romaine lettuce

Whisk together oil, lime juice and zest, and salt. Set aside.

Place bacon in a single layer on a foil lined shallow pan with edges. Place in a cold oven and turn the oven on to 400 degrees. Cook until bacon is crispy, but not burnt. About 15-20 minutes depending on how quickly your oven heats. Drain bacon on paper towels and pat the tops with a paper towel too.

Reduce oven heat to 250 degrees. You may have to open you oven for a minute to get that temp down.

Beat the egg white until stiff peaks form then fold in sugar and cayenne pepper. Break bacon into ½ inch pieces and fold it in as well until all the pieces are coated.

Remove foil from pan and replace it with a piece of parchment paper. Rub a little bacon grease over the parchment paper. Spread bacon mixture into a single layer on the parchment. Bake in oven until the egg mixture on the bacon is dry, not sticky or spongy, and is beginning to get crispy. Mine took 20 minutes.

Remove from oven and using a metal spatula, remove bacon to a wire rack to cool and set.

To assemble salad, on a serving platter lay out lettuce. Toss watermelon with the lime dressing and pour over the lettuce. Break up the bacon candy and sprinkle over the watermelon. Serve immediately.


bacon recipe source: Robin Sue Joss, Big Red Kitchen, June 20, 2012

3245. BACON-WRAPPED SHRIMP with CHUNKY TOMATILLO SALSA and TOMATO VINAIGRETTE

serves four


Tomatillo salsa:
6 tomatillos, husked, rinsed, and cut in chunks
2 avocados, peeled and cut in chunks
2 jalapeños, cut in circles
1/2 bunch fresh cilantro, coarsely chopped
1/2 red onion, diced
Juice of 3 limes
2 tablespoons canola oil
sea salt and freshly ground black pepper

Tomato vinaigrette:
1 ripe tomato, halved, seeds squeezed out
1 canned chipotle pepper in adobo
1 garlic clove
Zest and juice of 1 lime
1 tablespoon sherry vinegar
1 teaspoon sugar
1/2 teaspoon sea salt
2 tablespoons canola oil

Shrimp:
20 large shrimp (about 2 pounds), peeled and deveined, tails on
10 bacon slices, halved
Extra-virgin olive oil
2 green onions, thinly sliced on the diagonal, for garnish
Chopped fresh cilantro, for garnish

For the tomatillo salsa, toss the tomatillos, avocados, jalapeños, cilantro, and onion together in a large bowl. Add the lime juice and canola oil, and turn to coat; season with salt and black pepper. Turn the mixture over a few times until the avocados are slightly mashed and the salsa is creamy. Cover and refrigerate while you prepare everything else.

Puree the tomato, chipotle, garlic, lime zest, lime juice, sherry vinegar, sugar, and salt in a blender until smooth. Pour in the oil and puree again until emulsified and slightly thickened. Refrigerate.

Wrap each shrimp in a piece of bacon, overlapping the ends so they stick together. Place a large skillet over medium heat, drizzle with a 1/2-count of oil, and heat just to the smoking point. Lay the shrimp in the pan (do this in batches if it’s crowded) and sauté until the bacon is crisp, tossing so the shrimp cook evenly. To serve, spoon a mound of the tomatillo salsa on each plate. Drizzle a pool of the tomato vinaigrette and top with 5 shrimp. Garnish with green onion and cilantro leaves.


bacon recipe source: Tyler Florence.com, October 9, 2009

3209. BACON PHO BROTH with SEARED SCALLOP and SWEET CARROT PUREE

Bacon Pho:

1/2 lb. slab bacon, cubed

1/2 lb. cherry smoked bacon, diced

1 large piece of ginger, sliced

1/2 bunch scallions, chopped

1/2 yellow onion, sliced

1 stick cinnamon 

1/2 star anise 

1 cup fish sauce 

5 cups water 

salt and pepper, to taste

 

Carrot Puree:

5 baby carrots, peeled and chopped

1 cup veggie stock 

1-inch piece of lime zest 

1 teaspoon lime juice 

salt, to taste 

 

Seared Scallops:

4 scallops 

4 oz. butter 

salt, to taste

 

To make the pho: Place all ingredients in a pressure cooker, lock lid and boil for 20 minutes. Season to taste.

 

To make the carrot puree: In small pot combine carrots, veggie stock and salt. Boil until soft. Place carrots in a blender and add enough stock to create smooth puree. Add lime juice and zest and blend until smooth. Season to taste.

 

To cook the scallops: Clean scallops and dry thoroughly on paper towels. In a hot cast iron skillet add 1 Tbsp. oil. Season scallops with salt and place in pan. Sear hard on one side until golden brown. Flip scallops, turn off the stove and add butter. Baste until scallops are cooked to desired taste.

 

 

bacon recipe courtesy of: Travis Masar, Top Chef Season 11, Episode 3, Quickfire Challenge, Bravo TV

2456. SHRIMP and GRITS with CORN, BACON and RHUBARB

serves 2-4


1 cup stone ground grits
5 1/3 cups water
1 ear’s worth of corn
5 stalks of rhubarb, coarsely chopped
1/4 cup sugar
1 lime, zested
2 slices of bacon chopped into strips
1 onion, chopped
A glob of butter
1/2 cup of cheddar, grated
A dozen frozen shrimp, thawed
Salt and pepper to taste

Bring 5 cups of the water, salted, to a boil. Once it reaches a boil, turn the heat down low and stir in the grits carefully, making sure to avoid clumps. Cook this way, stirring often, until the mixture is creamy, thick and pulls away from the sides of the pan a bit, about 35-45 minutes.

In the meantime, put the compote on. In a small saucepan, combine the rhubarb, 1/3 cup of water, and sugar and bring to a boil. Reduce to a simmer and let it simmer until the rhubarb is nice and soft and the mixture has thickened a bit.

When the grits look like they’re almost done, get started on the topping. Over medium-high heat, saute the bacon pieces and onion until they both start to brown. Add in the corn, and stir for a couple of minutes until it cooks a bit. At the very, very end, throw in the shrimp, and cook for just a couple of minutes longer, to let them heat through and get a little crispy. Season the mixture.

At the same time, once the grits seem just about done, stir in the cheddar and a generous glob of butter, and season. Remove from the heat.

Serve grits with shrimp mixture on top and a little bit of rhubarb compote.


bacon recipe courtesy of: Anna, Braising Hell, Montreal, Canada, June 22, 2011

1790. SHRIMP, JICAMA, BACON and BLACK BEAN SALAD with LIME SERRANO PEPPER DRESSING

serves 6-8 as an entree, 10-20 as a side dish


zest of 2 limes
2 serrano peppers with seeds, minced
juice of 2 miles
3 tablespoons olive oil
1 tablespoon sherry vinegar
1 teaspoon salt

1 large jicama (or 2 small), peeled and shredded (or cut into matchsticks)
2 cans black beans, drained and rinsed
1.5 lbs. shrimp, peeled, de-veined and tail off
4 slices center cut bacon, thinly sliced
1 teaspoon brown sugar
1 big bunch cilantro, chopped
2 bunches scallions, thinly sliced

Whisk together the lime zest, juice, serrano peppers, olive oil, vinegar and salt for the dressing. Set aside.

Heat a large skillet over medium-high heat and add the bacon. Cook the bacon until crisp (10–15 minutes). Place a few paper towels on a plate and remove the bacon from the fat with a slotted spoon to the paper towels. Make sure to remove all the pieces to avoid burnt specks and lots of smoke.

Reduce the heat to medium and add the shrimp to the skillet with the bacon fat. Saute the shrimp, continuously stirring until the shrimp are just opaque, about 5–6 minutes.

In a very large bowl, combine the jicama, black beans, cilantro, scallions, bacon and shrimp and toss with dressing until everything is evenly coated. Serve with tortilla shells or tortilla chips.


bacon recipe courtesy of: Melissa Camero Ainslie, bitchin' camero, Miami, Florida, May 23, 2008

1526. GRILL-ROASTED PORK CHOPS with BACON TOMATILLO SALSA

Brine
1/4 cup kosher salt
2 tablespoons granulated sugar
1 1/2 teaspoons ground chipolte chile powder
zest of 1 lime

Salsa
4 slices of bacon
10 medium tomatillos, husked and rinsed
2 medium Anaheim chile peppers, roughly chopped
1 small yellow onion, roughly chopped
1 large garlic clove
1 cup loosely packed fresh basil leaves
1 tablespoon extra virgin olive oil
1 teaspoon fresh lime juice
1 teaspoon light brown sugar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon freshly ground black pepper
1/2 teaspoon granulated garlic

Whisk the brine ingredients with 1 quart of cold water until the salt and sugar are dissolved. Place pork chops in a large, resealable plastic bag and pour in the brine. Press the air out of the bag and seal tightly. Place in a bowl and refrigerate for 6-8 hours.

Cook bacon in a large skillet over medium heat. Remove from pan and drain on paper towels, but leave the melted bacon fat in the skillet. Add tomatillos, chile peppers, onion, and garlic. Cover skillet and cook over medium heat until tomatillos begin to collapse and chiles are tender. Transfer the mixture to a food processor or blender. Add the remaining salsa ingredients. Process until smooth. Finely chop the drained bacon and add to salsa.

Remove pork from bag and discard the brine. Pat dry with paper towels. Lightly coat pork with oil and season evenly with salt, pepper, and garlic. Let sit at room temperature for 20-30 minutes.

Grill over direct medium heat. Turning and rotating every 10 minutes for even cooking. Remove when done. Reheat salsa and serve warm with your delicious pork chops.


bacon recipe courtesy of: Heartland Steaks, 7501 Industrial Drive, Forest Park, Illinois 60130, 1-800-365-5502