3943. CHICKEN and BACON HOTPOT

Serves 4


4 chicken thighs on the bone skinned
Fry light
1 medium onion roughly chopped
4 smoked back bacon rashers visible fat removed cut into 2.5cm pieces
200g closed cup mushrooms
Small handful parsley roughly chopped
450ml chicken stock
Salt and black pepper
2 carrots cut into 1.5cm cubes
1tsp dried mixed herbs
550g potatoes peeled and thinly sliced
200g broccoli to serve

Preheat oven to 180c (350F) or gas 4 Place frying pan over medium heat.

Spray chicken with fry light and brown in pan for 5 minutes. Transfer to large casserole dish.

Fry onions and bacon in fry light and stir fry for 3-4 minutes until onion is golden.

Stir in mushrooms,carrots, parsley, stock and half of the mixed herbs. Season bring to the boil stirring frequently.

Pour bacon mixture over top of chicken. Arrange potatoes on top overlapping each other. Sprinkle over remaining herbs and spray with fry light. Cover and bake for 1.5 hours Preheat grill to high. Remove lid from casserole spray with fry light and brown under grill.


bacon recipe source: lwbpayne (member), BBC Good Food

3921. HAKE with BACON-ROASTED LEEKS and MUSHROOMS

serves 4


6 leeks (2 1/4 lb.), white and light green parts only, halved lengthwise
1 lb. cremini mushrooms, halved if large
4 oz. bacon, chopped
2 garlic cloves, finely chopped
6 sage leaves
2 lemons, halved
1/4 cup extra-virgin olive oil, divided
1 tsp. kosher salt
4 6-oz. skinless hake fillets
Chopped chives, optional, for garnish

Preheat the oven to 425ºF.

Combine the leeks, mushrooms, bacon, garlic, sage, lemons, 2 tablespoons of the oil, and 1/2 teaspoon of the salt on a baking sheet and toss to coat. Roast until the leeks are softened, 20 minutes. Rub the fish with the remaining 2 tablespoons of oil and season with the remaining 1/2 teaspoon of salt. Arrange the fish on top of the vegetables and roast until the vegetables are tender, the bacon is crisp, and the fish is cooked through, about 15 minutes more.

Divide the vegetables, fish, and lemon halves (for squeezing) on 4 plates and garnish with chives if desired. 


bacon recipe source: Kay Chun, Real Simple (@RealSimple), March 2016

3909. GRILLED FLANK STEAK with BACON ROSEMARY CORN

2 pounds flank steak
2 ears corn (husked and cleaned - kernels removed)
4 ounces thick bacon (diced)
1 stem rosemary (chopped)
3 1/2 ounces shiitake mushrooms (sliced)
2 tablespoons sherry vinegar
4 tablespoons extra virgin olive oil plus extra
pinch of crushed red pepper flakes
Kosher salt
Freshly ground pepper

Season steak with salt, pepper and olive oil, then add to grill. Cook for 5 minutes per side, until meat reaches internal 130 degrees. Remove steak from grill and allow to rest.

Crisp bacon in saute pan with 1 tablespoon of olive oil. Next add sliced mushrooms, then corn. Add rosemary and chile flake. Deglaze pan with water. Add vinegar and olive oil. Slice steak against the grain and top with corn to serve.


bacon recipe source: The Chew, ABC-TV

3823. BACON-CHANTERELLE LAMB ROAST

Servings will vary depending on size of lamb


1 3-4 lb. lamb shoulder roast (with or without bone)
4 slices bacon, roughly chopped
Couple handfuls chanterelle mushrooms, roughly chopped (about 2-3 cups)
4 garlic cloves, peeled
1 small shallot, peeled and roughly chopped
2 Tbsp. fresh rosemary
sea salt and fresh ground pepper, to taste

If using a clay pot, fill the sink with warm water and submerge it. Preheat oven to 300°F. Take lamb roast out of the oven to take the chill off of it. Sprinkle liberally with S&P on all sides.

Meanwhile, throw bacon, chanterelles, garlic, shallot, and rosemary into a food processor. Pulse everything together into a paste. Scrape the contents of the bowl into a sauté pan and cook over medium-high heat until fat renders from bacon and the mushroomy bits are softened, about 5-6 minutes. Remove from heat and let cool a few minutes.

Place lamb in clay pot or roasting pan. Coat with a thick layer of the mushroom-bacon mixture on all sides. Put it in the oven.

I like to check the roast every hour, so I set the timer accordingly, resetting it for another hour as necessary. Check the internal temp with a thermometer, and when it reaches 150°F, take it out and let it rest for 10 minutes to let the juices redistribute throughout the meat. My bone-in roast was pretty small, and so it only took about 2 1/2 hours.

Slice meat thinly, ladle some of the cooking juices over the slices, and serve it up.


bacon recipe source: The Paleo Periodical, November 15, 2012

3815. FOUR-LAYER BEEF and BACON CASSEROLE

yield: 8 servings


Topping

1/2 pound bacon

Sweet Potato Mash

3-4 medium sweet potatoes (1 1/4 lb)

1/4 cup full-fat coconut milk

1/2 tsp dried sage

1/4 tsp coarse sea salt

1/4 tsp ground black pepper

Cauliflower Mash

1 head cauliflower (1.5 lb), cut into florets

1/4 cup full-fat coconut milk

1/2 tsp coarse sea salt

1 tsp ground black pepper

Ground Beef

2 pounds ground beef

1 clove garlic, minced

1 medium yellow onion, diced

8 ounces button mushrooms, diced

1 tsp coarse sea salt

1/2 tsp ground black pepper

Topping: Preheat oven to 375 F and line a rimmed baking sheet with aluminum foil. Lay the bacon out on the sheet in one layer. Bake 12-15 minutes (22 minutes for crispy bacon). Let cool, chop, and then set aside.

Sweet Potato Mash: Heat oven to 400 F and line a rimmed baking sheet with aluminum foil. Clean and poke the sweet potatoes with a fork. Bake at 400 F for 35-40 minutes, or until they're soft and easily cut by a knife. Let them cool completely. Peel the potatoes and add the insides to a food processor. Add the coconut milk, sage, salt and pepper. Blend until smooth then set aside.

Cauliflower Mash: Steam the florets covered over simmering water for approximately 10 minutes, or until they're fork-tender. Place them in a food processor and add the coconut milk, salt, and pepper. Blend until smooth then set aside.

Ground Beef: In a large pan, cook the ground beef until slightly browned. Add the garlic, onion, mushrooms, salt, and pepper, and stir. Once the meat is cooked through, remove from heat.

Assembly: Turn oven to 350 F. Evenly spread the cauliflower mash over the meat. Spread the remaining half of the meat over the cauliflower in an even layer. Lastly, spread the sweet potato mash over the meat. Bake at 350 F for 30 minutes. Turn on broiler and cook for an additional 5 minutes. Sprinkle the chopped bacon on top and then let it cool and thicken for at least 10 minutes.

bacon recipe source: Cassy Joy Garcia, Fed & Fit (@fedandfit), June 10, 2014

3809. STRAWBERRY BACON SPINACH SALAD with POPPY SEED DRESSING

Serves: 6


1 pound of baby spinach

½ pound strawberries, washed, hulled, and diced

1 (10 oz) can mandarin oranges, drained

½ cup grated Swiss cheese

½ pound cooked bacon, chopped

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

½ cup candied pecan pieces

For the Dressing

2 tablespoons, plus 1 teaspoon white vinegar

2 tablespoons, plus 1 teaspoon maple syrup

⅓ cup grapeseed oil (or other neutral flavored oil)

2 tablespoons grated red onion

¼ teaspoon salt

1 tablespoon prepared yellow mustard

1 tablespoon poppy seeds

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

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

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

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

Makes 4 to 6 servings

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

2 or 3 strips applewood-smoked bacon, chopped

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

1 clove garlic, minced

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

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

Kosher salt

Juice of 1/2 lemon

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

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

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

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

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

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

3779. BACON-WRAPPED ENOKI

makes 2 dozen hors d'oeuvres


12 slices of bacon, halved crosswise

Two 4-ounce packages enoki mushrooms, trimmed and split into 24 bundles

3 scallions, quartered lengthwise and cut into 3-inch lengths

Freshly ground pepper

Preheat the oven to 425°. Line a large rimmed baking sheet with parchment paper and arrange the bacon on it 3 inches apart. Set the mushrooms on the bacon slices. Top with the scallions and season with pepper. Roll up into tight cylinders and secure with toothpicks.

Roast the enoki bundles for 18 minutes, or until the bacon is browned and crisp. Drain the bundles on paper towels, remove the toothpicks and serve.

bacon recipe source: Grace Parisi, Food & Wine, October 2004

3765. BAKED CHESTNUT and MUSHROOM RISOTTO with BACON

serves four

250g wild or good flavourful mushrooms

50g unsalted butter

1 onion peeled and finely chopped

150g diced unsmoked streaky bacon

1 tbsp olive oil

sea salt and black pepper

200g cooked peeled chestnuts halved

300g risotto rice

150ml white wine

1.2 litres chicken stock

To finish

25g unsalted butter

100g freshly grated parmesan plus extra to scatter

handful chopped flat-leaf parsley

Preheat the oven to 400F/200C/180C fan/gas 6. Trim and clean the mushrooms and tear or slice them as necessary.

Melt 25g butter in a large cast-iron casserole over a medium heat and fry the onion and bacon for 8-10 minutes until lightly golden, stirring occasionally.

At the same time melt 25g butter with the olive oil in a large frying pan over a high heat and fry the mushrooms for a few minutes until lightly coloured, stirring frequently and seasoning them at the end. Add these to the onion and bacon.

Stir in the halved chestnuts and the rice and cook for a minute longer, then add the wine, stock and some black pepper. Bring to the boil, cover and cook in the oven for 20-25 minutes. Remove and leave to rest for 5-10 minutes until the juices are almost absorbed. 

To finish, stir in the remaining butter, the parmesan and parsley and taste for seasoning. Serve with extra parmesan scattered over.


bacon recipe source: Annie Bell, MailOnline (@MailOnline)/DailyMail, December 17, 2011

3740. BACON SPINACH MANDARIN ORANGE SALAD with WARM DRESSING

4 strips of bacon, fried crisp and crumbled

1 can of mandarin orange, drained
1 cup of sliced mushrooms
Several red onion rings
1 ten ounce bag of baby spinach
½ cup of slivered almonds

1/3 cup of red wine vinegar
½ cup sugar
¼ cup water
1½ tablespoons of butter
½ teaspoon salt
1 egg, beaten

Mix the vinegar, water, sugar, butter and salt together in a saucepan. Bring to a boil and allow to boil for 1 minute. Set pot off stove for about an hour to cool. In a dish, beat the egg then add to the can and put back on the stove. Stay with the pan and stir constantly. Allow dressing to cool. Put all the other items in a bowl and drizzle the warm salad dressing over the salad. Serve with crackers.

bacon recipe source: Kelli's Kitchen (@venuscorpiogirl), August 21, 2014

3717. PORCINI and BACON SAUCE

makes about 2 1/4 cups


2 ounces dried porcini mushrooms
2 cups boiling water
1/4 pound sliced bacon, chopped
9 garlic cloves, sliced
2 shallots, thinly sliced
1 pound button mushrooms, sliced
3 cups dry red wine
4 cups low-salt chicken broth
1 cup beef broth
1 large fresh rosemary sprig
Reserved roasting pan with juices
1/4 cup (1/2 stick) chilled butter, diced

Place porcini mushrooms in small bowl; add 2 cups boiling water. Let soak until mushrooms soften, at least 30 minutes and up to 2 hours. Strain, reserving mushrooms and liquid separately.

Sauté bacon in large saucepan over medium heat until golden. Add garlic and shallots; sauté 3 minutes. Add fresh mushrooms; sauté 8 minutes. Transfer half of mushrooms to bowl; reserve.

Add drained porcini and wine to pan. Boil 15 minutes. Mix in all broth. Add porcini liquid, leaving sediment behind. Return mixture to boil, reduce heat, and simmer until mixture is reduced to 5 cups, about 1 hour 30 minutes. Skim fat from top; add rosemary. Simmer 3 minutes; discard rosemary. (Can be made 2 days ahead. Cover mushroom-wine mixture and reserved mushrooms separately; chill.)

Place reserved roasting pan over 2 burners. Add mushroom-wine mixture and bring to boil, scraping up browned bits. Strain back into same saucepan, pressing out all liquid. Simmer over medium heat until reduced to 2 cups, about 5 minutes. Mix in reserved mushrooms from bowl. Whisk in butter. Season with salt and pepper.




bacon recipe source: Bruce Aidells and Nancy Oakes, Bon Appétit, December 2005

3708. CHICKEN and MUSHROOM FAJITAS with BACON

makes six servings


For the chicken and marinade:
1½ to 2 lbs chicken breast, sliced in half lengthwise
⅓ cup cilantro, chopped
3 garlic cloves, minced
Juice of 1 lime (about 2 tablespoons)
4 tablespoons olive oil
½ teaspoon cumin
½ teaspoon paprika
1 teaspoon chili powder
½ teaspoon salt and ¼ teaspoon black pepper, or to taste

Other fajita ingredients:
2 large bell peppers, cored and sliced into strips
1 medium/large yellow onion, thickly sliced
½ lb mushrooms, thickly sliced
4 oz Monterey Jack Cheese, shredded
4 strips bacon, cooked & crumbled (or buy pre-cooked crumbled bacon)

Serve with: small flour tortillas; pico or salsa, guacamole or diced avocado, sour cream, lettuce, hot sauce

How to make the chicken: Combine marinade ingredients in a medium bowl. Slice chicken in half lengthwise so you end up with about ½" thick chicken cutlets. Add chicken to marinade and stir until evenly coated. Cover with plastic wrap and refrigerate 45 min to 1 hour, stirring midway.

To grill chicken: Preheat Grill then reduce heat to med/low (350˚F) and grill chicken 6-8 min per side, rotating midway to create grill marks.

To saute chicken: Heat a large non-stick (cast iron is best - it should be oven safe) skillet over medium heat. Saute chicken with 1-2 tablespoons oil in a single layer, until browned on each side and cooked through (3 min per side).

Preparing veggies: Heat the same non-stick, oven safe pan over medium heat. Saute mushrooms with 1-2 tablespoons oil until mushrooms are browned. Remove from pan and set aside. In the same hot pan, sauté onions and bell peppers in 1-2 Tbsp more oil. Stir the veggies every 2 minutes to sear and brown the edges and cook a total of 8 minutes. Season to taste.

Assembling the fajitas: Slice chicken into ¼" thick strips and place over the cooked vegetables. Top with sauteed mushrooms, then cheese and finally crumbled bacon. Place under the broiler in the upper third of the oven for 2-3 minutes or just until cheese is nicely melted. Wrap a stack of tortillas in a damp paper towel and microwave on high 45 seconds to 1 min or until tortillas are very warm. Keep them covered until ready to use. To assemble individual fajitas, start with a warm tortilla, add sour cream and guacamole (if using), then top with lettuce and finally the meat/veggie/mushroom/cheese mixture followed by salsa or hot sauce.


bacon recipe source: Natasha's Kitchen, April 6, 2015

3705. MAITAKE, LEEK and BACON DRESSING

serves ten


1 loaf challah
8 ounces bacon
2 leeks, white and light green parts halved lengthwise and sliced into half moons
2 stalks celery, diced
2 tablespoons white wine
2 tablespoons chopped parsley
pinch dried thyme
pinch dried rosemary
Salt
Olive oil
8 ounces maitake mushrooms (also known as hen of the woods)
2 to 3 cups chicken stock, preferably homemade
3 tablespoons butter

Several hours ahead of time, or even the night before, slice the challah. Place in a single layer on a baking sheet and let dry at room temperature, turning occasionally. You want it to get stale.

Preheat the oven to 400°F. Take out two big frying pans. Set one over medium high heat and add the bacon. Cook until crisp, turning once, then remove to a paper towel-lined plate and set aside. Lower the heat to medium, then add the leeks and celery and cook, stirring occasionally, until softened, about 15 minutes. Add the white wine and cook until reduced, then throw in the parsley, rosemary, thyme, and a 1/2 teaspoon of salt and remove from the heat.

Meanwhile, set the second pan over high heat. When hot, film with oil and add half of the maitakes, breaking them up as you go. Don’t stir until the bottoms get crisp, 3 to 4 minutes, then continue to cook, stirring occasionally, until the mushrooms have shrunk considerably, are quite browned, and smell amazing. Salt well. Transfer to a large bowl, then add a little moil oil to the pan and cook the second half of the maitakes the same way. Salt again, then add to the bowl.

When it’s done, put the leek and celery mixture in the big bowl too. Cut the stale challah into cubes, and add that too. Break the bacon up into small pieces, and put them in the bowl. Toss to evenly distribute bread, bacon, mushrooms, and leeks, and try to get a bite that has some of each thing, so you can taste for salt, adding more if needed. Scrape into a 9-by-13 casserole pan, and pour 2 cups of stock over the top, then scatter small pieces of butter across the surface. Cover tightly with foil. Bake for 30 minutes, then uncover the dressing. If it seems dry, add some more of the remaining stock. Return to the oven and bake another 30 minutes, until the top is crispy and brown.


bacon recipe source: Cara, Big Girls Small Kitchen (@BGSK), November 20, 2014

3671. CHINESE TURNIP CAKE with SAUSAGE, BACON and MUSHROOMS (LAW BOK GOW)

serves 6-8


2 ounces dried shiitake mushrooms (about 10 mushrooms)
5 ounces Chinese bacon (lap yuk), diced
2 Chinese sausage, diced (see note above)
1/4 cup small dried shrimp, rinsed and patted dry (see note above)
1 tablespoon plus 2 teaspoons brown sugar, divided
1 tablespoon soy sauce
3 pounds daikon radish, peeled and finely grated on a box grater
8 ounces rice flour
Toasted sesame oil, for serving
2 scallions, white and light green parts only, chopped
1 bunch cilantro, leaves and tender stems only, chopped
Toasted sesame seeds, for serving (optional)
Hoisin sauce and Sriracha, for serving

Place dried shiitakes in a heatproof bowl and pour over enough hot water to cover. Soak for at least 2 hours and up to overnight. Drain mushrooms, rinse under cold running water, and squeeze out excess water. Trim and discard stems and dice caps.

Set a large pot, Dutch oven, or wok over medium-high heat and add diced shiitakes, bacon, sausage, and dried shrimp. Cook, stirring, until bacon and sausage have rendered some fat, about 5 to 7 minutes. Stir in 2 teaspoons brown sugar and the soy sauce and cook, stirring, for 2 minutes longer. Transfer everything to a bowl and set aside.

In the same Dutch oven or wok, add grated daikon. Stir to coat with any of the remaining fat. Lower heat to medium, cover and cook, stirring occasionally, until daikon is slightly translucent, about 20 minutes. Stir in remaining 1 tablespoon brown sugar until dissolved.

Remove from heat. Stir in cooked shiitakes, bacon, sausage, and dried. Add rice flour in thirds, mixing thoroughly between additions (make sure no traces of flour are left at the bottom). If flour mixture becomes too difficult to stir, stir in up to 2 tablespoons of water to loosen slightly; the final texture should be sticky and tight.

Scrape mixture into two 7- by 5-inch baking dishes or disposable aluminum baking trays. Set up a steamer large enough to hold one of the baking dishes, then, working 1 baking dish at a time, steam turnip cake until cooked through, about 30 minutes. Repeat with remaining baking dish. Let cooked turnip cakes rest 20 minutes before serving.

Drizzle turnip cakes with sesame oil and top with chopped scallions, cilantro, and sesame oil, if using. Slice and serve with hoisin sauce and/or Sriracha on the side.

The cooked turnip cake can be refrigerated for up to 2 days. To reheat, slice and pan-fry in a small amount of oil until golden and crisp on both sides.


bacon recipe source: Shao Zhi Zhong (@FriedWontons4u), Serious Eats, February 17, 2015

3670. XIACHAO NIUGAN JUN (MUSHROOMS with BACON, GREEN CHILES and SCALLIONS)

makes 2 servings 


2 tablespoons canola oil 
3 ounces thick slab bacon, cut into 1/8 inch matchsticks 
10 ounces matsutake mushrooms or 10 ounces cremini mushrooms, thinly sliced 
2 Thai green chili, stemmed thinly sliced 
4 scallions, cut into 1/2 inch pieces
kosher salt, to taste
cooked rice, for serving

Heat oil in a 14 inch flat-bottomed wok or high-sided skillet over high heat. Add bacon and cook, stirring often, until its fat renders and it is crisp (5 minutes).

Add mushrooms and chiles and cook, stirring occasionally, until mushrooms release their moisture and soften (4 minutes).

Add scallions and cook, stirring constantly, until fragrant (1 minute). Season with salt and divide between two shallow serving bowls; serve with rice.


bacon recipe source: Member #610488, Food.com; this recipe originated in Duan Jia Deng, a village in Yunnan Province, China

3649. RIB-EYE STEAK with BACON WEDGE SALAD

Steak 
2 tablespoons sugar 
1 tablespoon kosher salt 
5 cloves garlic (finely chopped) 
1 tablespoon hot red pepper flakes 
1 tablespoon freshly ground black pepper 
1/4 cup porcini mushrooms (ground to a fine powder in a spice grinder) 
1/4 cup extra-virgin olive oil 
1 28- ounce rib-eye steak (cut 2 inches thick, bone-in) 
best-quality extra-virgin olive oil (for drizzling) 
best-quality balsamic vinegar (for drizzling)

Wedge Salad 
1 head iceberg lettuce (cut into 4 wedges) 
1/2 cup Greek yogurt 
1/4 cup red wine vinegar 
1/2 cup olive oil 
8 ounces gorgonzola dolce (divided) 
8 slices bacon (cooked until crispy) 
kosher salt and freshly ground black pepper 

In a small bowl, combine the sugar, salt, garlic, red pepper flakes, pepper, mushroom powder, and olive oil and stir well to form a thick, fairly dry paste. Rub the paste all over the steak, coating it evenly, and refrigerate, wrapped in plastic, for 12 hours or overnight. 

Preheat the grill or broiler. 

Remove the steak from the refrigerator and brush off the excess marinade with a paper towel. Cook on the hottest part of the grill for 25 minutes, turning every 6 minutes, or to an internal temperature of 120ºF. For medium rare. 

Allow the steak to rest for 10 minutes, then slice against the grain. Drizzle with the olive oil and balsamic vinegar and serve immediately with the wedge salad.

For the Wedge Salad: place the lettuce wedges on 4 separate plates.

In a small mixing bowl, stir together the Greek yogurt, red wine vinegar, olive oil and 1/2 of the gorgonzola.  Season with salt and pepper.  Pour equal amounts of the dressing onto the lettuce wedges. 

Crumble the other half of the gorgonzola into chunks and sprinkle on top.  Finish by placing two pieces of bacon crisscrossed on the top of each wedge.


bacon recipe source: Mario Batali, The Chew, ABC-TV; Babbo, 10 Waverly Place, New York City

3639. BACON BANBANJI BURGERS

note: banbanji is a Japanese salad traditionally made with chilled chicken and cucumber.

makes six burgers


Patty seasonings:

2 tablespoons reduced sodium soy sauce
2 tablespoons mirin
2 tablespoons grated fresh ginger, including juices
1 tablespoon Sriracha sauce
1 tablespoon pure sesame oil
2 teaspoons cracked black pepper
1 1/2 teaspoons sea salt

Cucumber-Wakame Salad:
1 cup very thinly sliced cucumber, peeled if waxed (about 1/2 medium-sized)
1/3 cup re-hydrated wakame seaweed
1 1/2 cups thinly sliced nappa cabbage
1/4 cup sliced green onion
2 teaspoons toasted black sesame seeds
1/4 cup natural rice vinegar
3 tablespoons fresh lemon juice
1/2 teaspoon hot chili oil

Bacon Sauce:
1/2 cup quality ketchup
2 tablespoons Worcestershire sauce
1 teaspoon Sriracha sauce

Shiitake Sauce:
3 tablespoons red miso
3 tablespoons mirin
1/2 teaspoon pure sesame oil
1 1/2 pounds ground chuck, 80/20
1 pound ground sirloin, 90/10
1/2 cup sliced fresh green onions
12 strips applewood-smoked pepper bacon
3 tablespoons vegetable oil + oil for oiling grill rack
1/2 pound sliced shiitake mushroom caps (no stems)
6 sesame-seeded Kaiser rolls, split

Prepare a medium indirect heat fire in a charcoal grill with a cover, or preheat a gas grill to medium.

To make the patty seasonings, in a small bowl, mix together soy sauce, mirin, ginger, Sriracha, sesame oil, pepper and salt, cover and refrigerate.

To make the salad, in a medium bowl, mix together cucumber, seaweed, cabbage, green onion and sesame seeds, cover and refrigerate. In a small bowl, whisk together vinegar, lemon juice and oil, cover and refrigerate.

To make the bacon sauce, in a small bowl, mix together ketchup, Worcestershire and sesame oil; set aside.

To make the shiitake sauce, in a small bowl, mix together miso, mirin and sesame oil; set aside.

To make the patties, spread the chuck and sirloin out in a large shallow pan. Distribute the chilled patty seasoning mixture and green onions over meat. Using a fork, evenly mix seasoning mixture and green onions into meat. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls. Refrigerate until ready to grill.

To prepare bacon, lay bacon strips on a sheet pan lined with foil and place pan on grill rack. Internal grill temperature should be 375ºF. Close cover and cook bacon for 18 to 22 minutes, draining as necessary. Evenly spread slices with half of the bacon sauce and cook, covered, for 10 minutes. Dab or "mop" bacon with remaining sauce, close cover and cook for 8 to 12 minutes longer or until bacon is crisp and the sauce is firm and caramelized. Cut slices in half crosswise, tent with foil and keep warm.

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To prepare the shiitakes, heat 3 tablespoons of vegetable oil in a medium skillet on the grill rack. Add the shiitakes and sauté for 5 to 7 minutes, stirring frequently, until mushrooms are tender. Stir in the reserved shiitake sauce, cook for 1 to 2 minutes, remove from heat, cover and keep warm.

Toss salad vegetables with reserved dressing and set aside.

To grill the patties, brush the grill rack with vegetable oil. Place the patties on the grill rack, cover and cook, turning once, until cooked to preference, 5 to 7 minutes per side for medium. During the last few minutes of cooking, add 4 bacon slice halves to each burger and place the rolls, cut side down, on the outer edges of the rack to toast lightly.

To assemble the burgers, on each roll bottom, place an equal portion of mushrooms, followed by a bacon-topped patty and an equal portion of salad. Add the roll tops and serve.


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

3618. SAUTEED SUGAR SNAP PEAS with MUSHROOMS and BACON

serves 4-6 

3 slices thickly sliced bacon, cut into strips 

3 cloves garlic, smashed 

2 tablespoons olive oil 

3/4 lb. sugar snap peas, ends trimmed 

Kosher salt 

10 oz. small white mushrooms, halved (or large white mushrooms, quartered) 

1/3 cup dry sherry 

1 teaspoon sherry vinegar 

1-1/2 tablespoons coarsely chopped fresh tarragon

In a large (12-inch) skillet over medium heat, cook the bacon and garlic with 1 Tbs. oil until the bacon lightly browns and renders most of its fat, about 6 minutes. Transfer the bacon to a plate lined with paper towels; let it drain and cool, and then crumble it. Discard the garlic from the skillet.
Raise the heat to medium high; add the snap peas, sprinkle with 3/4 tsp. salt, and cook, stirring, until they turn bright green and start to brown in places, about 2 minutes. Transfer the peas to a plate.
Add the remaining Tbs. oil and the mushrooms to the pan, sprinkle with 1/2 tsp. salt, and cook, stirring, until the mushrooms brown and start to soften, about 5 minutes. Add the sherry and cook, stirring, until the liquid almost completely reduces, about 2 minutes. Return the snap peas to the skillet, drizzle in the sherry vinegar, and cook, tossing, for 1 minute. Transfer to a serving dish, toss with the tarragon, and sprinkle with the bacon just before serving.


bacon recipe source: Tony Rosenfeld, Fine Cooking (@finecooking)

3615. DUCK EGG with WILD OYSTER MUSHROOMS, NASTURTIUMS and CRISPY BACON

2 free range duck eggs

250 grams fresh oyster mushrooms
2 slices of toasted granary bread
1 bunch nasturtium leaves and flowers
50 grams butter
2 tablespoons vegetable oil
2 rashers crispy bacon

Heat the vegetable oil in a non stick frying pan and add the duck egg. Toast the bread and place in the centre of the plate. In another pan heat some more oil and sauté the mushrooms and season. Add the butter and arrange around the plate. Drizzle some of the mushroom butter around and place the flowers and leaves neatly around it. Place the crispy bacon just over the egg. Serve with a little English mustard.


bacon recipe source: The Staff Canteen (@CanteenTweets), Unit B10 Arena Business Centre, Holyrood Close, Poole, Dorset, BH17 7FL UK

3612. KIMCHI SPAGHETTI with BACON

serves six


500 grams spaghetti
160 grams kimchi
80 grams onion
400 grams bacon
120 grams button mushroom
40 grams butter
2 tablespoons soy sauce
2 tablespoons gochujang
a dash of salt

Optional for garnishing

Mozzarella cheese

Sesame seeds

Sliced spring onion

Prepare main ingredients. Finely chop Kimchi, onion, bacon. Thin slice the mushroom.

Boil some water in a pot and add a dash of salt. Once it starts to boil add the spaghetti.

While the spaghetti is getting ready, get other ingredients ready. Heat the wok on high heat and melt the butter. Once the butter is melted, add the mushrooms and stir it well until cooked. When the mushrooms are cooked, take them out and put them onto a plate.

Add the bacon in an emptied wok and stir it until cooked. Add the onion. Cook further until the bacon and onion crisps. Once they are cooked, take them out and put them onto a separate plate.

Add the kimchi in an emptied wok and stir it until cooked. (Add some vegetable oil if required). Once the kimchi is cooked, add the mushroom from step 3 and stir them together for 30 seconds. Then reduce the heat to medium to low.

By now, the spaghetti should be cooked. Drain the water and add the spaghetti into the wok.

Add the bacon (from step 4), the soy sauce and the gochujang on the spaghetti. Mix them all thoroughly.

Serve the kimchi spaghetti on a plate and garnish with your preferred ingredients.

bacon recipe source: Sue, My Korean Kitchen (@MyKoreanKitchn), February 28, 2013