3811. BACON-WRAPPED CHICKEN and PEACH MINI-BROCHETTES

makes 24 bites


Marinade
2 tbsp (30 ml) white wine vinegar
2 tbsp (28 g) butter
2 tbsp (30 ml) honey
1 green onion, chopped

Mini-Brochettes

4 skinless, boneless chicken thighs, each cut into 6 pieces

2 peaches, pitted and each cut into 12 wedges

12 slices bacon, halved

24 large toothpicks, soaked in water for 15 minutes

Salt and pepper

Marinade: In a small saucepan over medium-high heat, bring all the ingredients to a boil and simmer for about 1 minute. Let cool.

Mini-Brochettes: Season the chicken with salt and pepper. Wrap a piece of chicken and a peach wedge with a half slice of bacon. Skewer with a toothpick. Place the skewers in a glass dish and coat with the marinade. Cover and refrigerate for 15 minutes. Preheat the grill, setting the burners to high. Oil the grate. Reduce the heat to medium. Grill the skewers for about 5 minutes on each side. Turn off the burner on one side of the grill and place the skewers on the unlit section for about 10 minutes, or until the chicken is cooked through.

bacon recipe source: Ricardo Cuisine (@RicardoRecipes) 

3603. GRILLED CRESCENZA CHEESE SANDWICH with BACON and PEACHES

serves one


2 slices crusty artisan bread
3-4 oz. of crescenza cheese
2 strips thick-sliced smoked bacon, cooked
1 ripe peach, sliced and coarsely chopped/mashed
butter or oil for grilling

Layer sandwich with crescenza cheese, bacon, peaches and another layer of crescenza cheese. Heat oil or butter in pan or griddle over medium-low heat. Place sandwich in pan and cook for 3-5 minutes, turning often to ensure the bread doesn’t burn. If the bread is cooking too fast, reduce the heat so the cheese has time to melt. Remove from pan, cut in half and enjoy!


bacon recipe source: The La Crema Blog, La Crema Winery (@LaCremaWines), July 10, 2013

3418. GRILLED PEACH SALAD with BALSAMIC BACON VINAIGRETTE

yields 2 servings


nonstick cooking spray

5 slices bacon, chopped
1 shallot, finely chopped
1 teaspoon Dijon mustard
1/4 cup balsamic vinegar
1 teaspoon sugar
Kosher salt and freshly ground black pepper
3 firm, ripe large peaches, pitted and quartered
extra-virgin olive oil
5 ounces baby spinach
1/2 red onion, thinly sliced

Preheat the grill to medium-high heat and spray with nonstick spray.

Cook the bacon in a skillet over medium heat until crisp. Remove to a paper towel lined plate

Add the shallots to the skillet and saute until tender. Stir in the mustard, vinegar and sugar and season with salt and pepper, to taste.

Brush the peaches with olive oil and season with salt and pepper. Grill until golden and has grill char marks, about 1 to 2 minutes on each side.

Add the spinach and the sliced red onion to a large serving bowl. Add the peaches, the vinaigrette and the chopped bacon. Toss and serve.

bacon recipe source: Patrick and Gina Neely, "Memphis Madness," Down Home with the Neelys, Food Network

3361. BACON, PEACH and ARUGULA SANDWICHES

makes 4 servings
 

 

8 slices thick-cut bacon
1/4 cup packed fresh basil
2 tablespoons extra-virgin olive oil
1 teaspoon fresh lemon or lime juice
Kosher salt and freshly ground pepper
3 tablespoons mayonnaise
8 thick slices multigrain bread
2 peaches, halved, pitted and thinly sliced
Baby arugula, for topping
Cornichons or other pickles, for serving (optional)

Cook the bacon in a large skillet over medium heat, turning a few times until crisp, about 8 minutes. Transfer to a paper towel-lined plate to drain, then cut each slice in half.

While the bacon is cooking, pulse the basil, olive oil, lemon juice, 1 tablespoon water, 1/4 teaspoon salt, and pepper to taste in a mini food processor (or finely chop the basil and whisk with the other ingredients) until smooth. Add the mayonnaise and pulse until just combined.

Toast the bread and spread evenly with the basil mayonnaise. Divide the peaches, bacon and arugula among half of the bread slices; top with the remaining bread slices. Serve with cornichons.

bacon recipe source: Food Network Magazine/Food Network Kitchen

3360. MIXED GREEN SALAD with DICED AVOCADO, PEACHES, CRISPY BACON, FETA CHEESE and CHAMPAGNE VINAIGRETTE

makes 4 servings


1/4 cup champagne vinegar

1 tablespoon honey
2 teaspoons minced shallots
1/2 teaspoon Dijon mustard
1/4 teaspoon minced garlic
1/2 cup extra-virgin olive oil
Salt and fresh ground black pepper
1/2 pound mixed greens
1 cup diced ripe peaches
1/2 avocado, diced
4 strips bacon, cooked until crispy and crumbled
1/3 cup feta cheese

 

In a blender, combine the champagne vinegar, honey, shallots, mustard and garlic. Puree until smooth, 10 to 15 seconds. While continuing to blend, slowly drizzle the olive oil into the blender through the opening in the lid until the dressing is smooth and emulsified. Season with salt and pepper to taste and transfer to a clean, non-reactive container with a lid. Set aside until ready to use, or store in the refrigerator for up to 1 week.

To make the salad, in a large stainless steel bowl, combine the mixed greens, peaches, avocado, bacon and feta cheese. Drizzle about 1/2 cup of the vinaigrette into the bowl and season with salt and pepper. Toss the salad gently but thoroughly to combine, then serve immediately on chilled salad plates.

bacon recipe source: Emeril Lagasse, "Meals in Minutes," The Essence of Emeril, Food Network

3111. FRIED GREEN TOMATO and BACON WRAP with PEACH VINAIGRETTE

serves four


1/2 cup vegetable shortening
8 strips (about 1/2 pound) cooked bacon, fat reserved
1/2 cup yellow cornmeal
2 tablespoons all-purpose flour
1 tablespoon chopped fresh parsley
1 teaspoon fresh thyme leaves
1 teaspoon salt
1/2 teaspoon fresh-ground black pepper
1/2 teaspoon paprika
2 (8-ounce) green tomatoes, cut into 1/4-inch-thick slices
1/2 cup buttermilk
4 (10-inch) sandwich wraps, such as flour tortillas or lavash
4 tablespoons peach vinaigrette (recipe below)

Peach vinaigrette (yields 3/4 cup)
8 ounces (about 3 medium) ripe peaches, peeled, pitted, and quartered
2 tablespoons white-wine vinegar
1 teaspoon honey
1/2 teaspoon fresh-ground black pepper

In a medium nonreactive bowl, use a fork to mash peaches into a slightly chunky pulp. Stir in vinegar, honey, and pepper. Refrigerate for 4 to 6 hours or overnight to allow flavors to meld. Most flavorful when served at room temperature.

Fry the green tomatoes: In a large skillet over medium-high heat, heat shortening and 2 tablespoons reserved bacon fat. In a wide, shallow bowl, combine cornmeal, flour, parsley, thyme, salt, pepper, and paprika. Dip each tomato in buttermilk and then dredge in cornmeal mixture. Fry tomatoes, in batches of 3 or 4, on each side until deep-golden brown. Drain on a wire rack.

Assemble the wraps: On a clean work surface, lay the wraps and place 3 tomato slices on each. Place 2 strips of bacon on top of the tomatoes and spoon 1 tablespoon of our peach vinaigrette over each wrap. Fold the wraps into sandwiches and serve.


bacon recipe courtesy of: Ann Stratton and Ruedi Hofmann, Country Living, 300 West 57th Street, New York, NY 10019

2682. SUGAR-ROASTED PEACH and CORNBREAD SUNDAES with BACON SYRUP

serves eight 


For the cornbread:  
4 oz. (8 tablespoons) unsalted butter, softened; more for the baking dish  
9 oz. (2 cups) unbleached all-purpose flour; more for the baking dish  
3 oz. (1/2 cup) fine yellow cornmeal  
2 teaspoons baking powder  
3/4 teaspoon kosher salt

1 cup granulated sugar
3 large eggs, at room temperature
1/2 cup heavy cream
1/2 cup whole milk
1/2 cup sour cream

For the bacon syrup:
6 slices thick-cut bacon, preferably applewood-smoked
3/4 cup pure maple syrup
1/4 cup honey

For serving:
8 sugar-roasted peach halves, warmed (recipe below)
Vanilla gelato or ice cream
Minced fresh sage, for garnish
Aleppo pepper flakes, for garnish (optional)

For the sugar-roasted peach halves:

2 slices thick-cut bacon
4 ripe semi-firm medium peaches (about 8 oz. each), halved and pitted
2 teaspoons raw sugar, such as demerara or turbinado
Kosher salt and freshly ground black pepper
3 large sprigs fresh summer or winter savory, thyme, or rosemary

For the sugar-roasted peach halves: Position a rack in the center of the oven and heat the oven to 450°F. Cook the bacon in a 12-inch cast-iron skillet over medium heat, flipping occasionally, until crisp, 5 to 8 minutes. Drain on a plate lined with paper towels. Pour the bacon fat from the skillet into a small heatproof bowl, leaving a slick of fat in the skillet; you’ll need 4 tsp. reserved fat. (If you don’t have enough, make up the difference with extra-virgin olive oil.) Raise the heat under the skillet to medium high.  Sprinkle the cut sides of the peaches evenly with the sugar and a tiny pinch each of salt  and pepper. Arrange the peaches in the skillet cut side down and tuck the herbs around them. Tear the bacon slices in quarters and tuck the pieces around the peaches. Drizzle 2 tsp. of the reserved bacon fat evenly over the peaches and let them cook undisturbed until the cut sides begin to brown, about 5 minutes.  Sprinkle the uncut sides of the peaches with a tiny pinch of salt, then transfer the skillet to the oven and roast until the peaches are just tender, about 10 minutes.  Flip the peaches, drizzle with 2 tsp. more of the reserved bacon fat, and continue to roast until they’re tender but not falling apart, about 5 minutes more. Enjoy the bacon as a cook’s treat, or save it for another use; discard the herbs. Let the peaches cool slightly before serving.  

 

Make the cornbread: Position a rack in the center of the oven and heat the oven to 375°F. Butter and flour an 8-inch square baking dish. In a large bowl, whisk the flour, cornmeal, baking powder, and salt. Set aside. In a stand mixer fitted with the paddle attachment or in a large bowl with a hand-held electric mixer, beat the butter and sugar on medium speed until light and fluffy, about 2 minutes. Gradually beat in the eggs, one at a time, until well combined. Adjust the mixer speed to low and add the cream, milk, and sour cream; mix until combined. The batter may look curdled at this point. Add the dry ingredients, mixing until just combined and scraping down the sides as needed. Pour the batter into the prepared baking dish, smooth the top, and firmly tap the dish on the counter to break any air bubbles. Bake until a toothpick inserted in the center comes out clean, about 40 minutes. Let the cornbread cool in its dish on a rack until warm.  

 

Make the bacon syrup: In a 12-inch skillet, cook the bacon over medium heat, flipping occasionally, until crisp, 5 to 8 minutes. Transfer to paper towels to drain and then coarsely chop. Pour off all but 1 Tbs. of the fat from the skillet. Add the maple syrup and honey to the skillet and heat over medium heat, stirring to combine. Return the bacon to the skillet and stir to combine and heat through, about 5 minutes. Remove the skillet from the heat and let the syrup cool to warm.  

 

Serve: Cut eight 2-inch cubes from the cornbread (you’ll have leftover cornbread). If made ahead, warm the cubes in a 250°F oven for 10 minutes, or lightly toast them in a toaster oven. Put a cube of cornbread on each of 8 plates. Arrange the peaches and scoops of gelato near the cornbread. Top with the bacon syrup, sage, and a tiny pinch of Aleppo pepper, if using.

 

 

bacon recipe courtesy of: Bill Taibe, Fine Cooking, Number 118, July, 2012, pp. 84-85 

2678. GRILLED PEACH, ONION and BACON SALAD with BUTTERMILK DRESSING

yields eight servings


1/4 cup mayonnaise

1/4 cup sour cream 
1/4 cup buttermilk 
2 tablespoons chopped mint 
2 tablespoons chopped parsley 
2 tablespoons snipped chives 
1 teaspoon apple cider vinegar 
salt 
freshly ground pepper 
1 pound thick-sliced bacon 
1/4 cup light brown sugar 
1/2 teaspoon cayenne pepper 
3 pounds Vidalia or other sweet onions, cut into 1-inch-thick slabs 
extra-virgin olive oil, for brushing 
4 large ripe peaches, cut into 1/2-inch wedges 

Preheat the oven to 325°. In a small bowl, whisk the mayonnaise with the sour cream, buttermilk, mint, parsley, chives and vinegar and season with salt and pepper. Refrigerate. 

Line a large rimmed baking sheet with parchment paper. Arrange the bacon slices on the sheet in a single layer and sprinkle with the brown sugar and cayenne. Bake for about 25 minutes, until caramelized (the bacon will crisp as it cools). Let cool, then cut the bacon into bite-size pieces. 

Meanwhile, light a grill or preheat a grill pan. Brush the onions with olive oil and season with salt and pepper. Grill over moderate heat, turning occasionally, until softened and browned, 10 minutes. Separate the onions into rings. Brush the peaches with olive oil and grill over moderately high heat until tender, 2 minutes. Transfer to a plate. 

In a large bowl, toss the onions with the peaches and bacon. Add the buttermilk dressing and toss to coat. Serve right away. 


bacon recipe courtesy of: Linton Hopkins, Food & Wine, July 2012

2544. BARBECUE CHICKEN and PEACH KABOBS with BACON

makes four servings


1/4 cup barbecue sauce, divided
1 lb. boneless skinless chicken breasts, cut into 16 pieces
2 peaches, peeled, each cut into 8 pieces
8 slices bacon, cut crosswise in half


Heat grill to medium-high heat. Reserve 2 tablespoons barbecue sauce. Stack 1 each chicken and peach piece; wrap with 1 bacon piece. Repeat with remaining chicken, peaches and bacon. Thread onto 4 skewers. Brush with remaining barbecue sauce. Grill 12 to 14 minutes or until chicken is done, brushing with reserved sauce the last 2 minutes.


bacon recipe courtesy of: Sandy B for Kraft Foods, Kraft Foods Global, Inc., Three Lakes Drive, Northfield, Illinois 60093, June 30, 2011

2391. PEACHES and BACON PANINI

serves two


1-2 large yellow peaches, pitted and sliced
4 slices bacon, fully cooked
fresh mozzarella, thinly sliced
french baguette, sliced crosswise into 5″ sections OR ciabatta rolls

Preheat the panini grill to medium-high heat (375°F). For each sandwich: Halve the bread lengthwise. In between the halves, layer on the cheese, two slices of bacon and as many peaches as will fit neatly inside the bread. Grill 4-5 minutes until the cheese is melted and the bread is toasted. Serve immediately.


bacon recipe courtesy of: Kathy Strahs, Panini Happy, July 12, 2009

1980. ROAST BACON with DRIED CHERRIES and PEACHES

serves 6-8


1.2kg-piece organic bacon, rind on
1 cup dry sherry
½ cup sherry vinegar
juice of 1 lemon
4 tablespoons olive oil
½ cup honey
75 grams fresh ginger, sliced
6 garlic cloves, finely chopped
6 golden shallots, sliced
1 cinnamon stick, split
150 grams dried cherries or cranberries
2 cups chicken stock
8 dried peach halves
mashed potato, to serve

Combine all ingredients, except peaches and potato, in a large bowl. Cover and put in the fridge overnight, turning bacon occasionally.

Preheat oven to 220ºC. Put bacon in a baking dish, cover with foil, then cook for 45 minutes. Add peaches, baste well with juices and cook, covered, for 15-20 minutes or until bacon is golden.

Remove bacon and peaches from dish. Put dish over a high heat and cook for 10 minutes or until sauce thickens.

Thickly slice bacon and arrange on plates with peach halves. Spoon over the sauce. Serve with mashed potato.


bacon recipe courtesy of: Karen Martini, Better Homes & Gardens, Australia

1964. PORK LOIN stuffed with HAM, PEACHES, BACON, CHORIZO, PRUNES and PEPPERS

serves 6 to 8


1 pork loin, approximately 3 to 4 lbs., butterflied
salt and freshly ground black pepper
1/2 lb. smoked ham, sliced 1/4-inch thick
1 15-oz. can halved peaches
1/2 lb. pre-cooked, thick-slice pepper bacon
1 lb. Spanish chorizo
1 cup pitted prunes
1 cup sauteed green and red peppers, cooled

Preheat oven to 350 degrees F. Generously season both sides of butterflied pork loin with salt and pepper. Begin to layer remaining ingredients in the middle third of the loin in the following order: ham, peach halves, bacon, chorizo, prunes and peppers.

Wrap the ends of the loin over the layered center and tie it at 1-inch intervals with butcher's twine. Roast for approximately 45 minutes or until internal temperature of the loin reaches 130 degree F. (Stuffing components are already cooked and you do not want to dry out the pork loin "wrapper").

Let rest 15 minutes. When cooled, cut into medallions, snipping off butcher's twine as you go.


bacon recipe courtesy of: La Cocina de Lilliam, Miramar, Havana, Cuba | "A Taste of Cuba," Feast, September 2010, page 56

1326. FRUIT and BACON-STUFFED WILD GOOSE

yields 2 to 4 servings


1 wild goose, 3-1/2 lb to 4 pounds, dressed
1/2 teaspoon salt
1/8 teaspoon pepper
6 slices bacon
1 cup green onions, sliced
1/4 cup green pepper, chopped
1 (8-ounce) package herb-seasoned-stuffing mix
1-1/4 cup water
1 cup dried peaches, chopped
1/2 cup pitted dates, chopped
1 egg, slightly beaten

Remove giblets and neck from goose; reserve for other uses. Rinse goose thoroughly with cold water; pat dry. Sprinkle salt and pepper inside cavity of goose.

Cook bacon in a large skillet until crisp; remove bacon, reserving drippings in skillet. Crumble bacon, and set aside. Saute green onions and green pepper in drippings until crisp-tender.

Combine stuffing mix, bacon, green onions, green pepper, 1-1/4 cups water, peaches, dates, and egg, stirring well. Spoon mixture into goose cavity; close with skewers. Truss goose, and place breast side up on rack in a roasting pan. Insert meat thermometer in thigh, making sure it does not touch bone. Bake, uncovered, at 350 degrees F for 1 hour and 45 minutes or until meat thermometer registers 185 degrees F.

Spoon any leftover dressing into a lightly greased baking dish. Cover and bake at 350 degrees F for 40 minutes or until done.


courtesy of: Christmas from Spike's & Jamie's Recipe Collection

1146. ALMOND PEACH BACON CHIPOTLE BBQ SAUCE

yields 24 servings (10 cups)


1 lb. sliced bacon, diced
10 oz. onions, minced
1 lb. dark brown sugar
2 cups red wine vinegar
2 tablespoons Worcestershire sauce
2 cups ketchup
3 1/2 oz. canned chipotles in adobo sauce, pureed
1 lb., 6 oz. fresh or frozen peaches, diced
9 oz. natural almonds, toasted and chopped

In rondo, cook bacon and onions over medium-high heat 10 minutes, or until onions are soft. Add all remaining ingredients except almonds; heat to a boil, stirring constantly to prevent burning. Reduce heat; simmer 8 to 10 minutes. Remove from heat; stir in almonds. Serve 1/3 cup sauce per serving of grilled pork chops.


courtesy of: The Almond Board of California, 1150 Ninth Street, Suite 1500, Modesto, California 95354, (209) 549-8262

1094. ROASTED PEACH SOUP with SMOKED BACON and FRIED ARUGULA

yields 6 Servings


24 peaches, cut in half and pitted
extra virgin olive oil
1/2 cup brown sugar
3 cups chicken stock
1 cup heavy cream
4 ounces peach schnapps
nutmeg, to taste
sea salt, to taste
freshly ground black pepper, to taste
2 strips applewood-smoked bacon, coarsely chopped and fried
fried arugula for garnish (see tip)

Preheat oven to 450°. Place peaches on a lightly oiled sheet pan, skin side down, and roast for 10 minutes. Sprinkle the brown sugar atop the peaches, and bake until the sugar caramelizes and the peaches begin to brown, about 15 additional minutes. Remove from oven and pour the peaches, caramelized sugar, and the juices that collected in the pan into a food processor or blender. Process until smooth. Warm the stock, cream, and schnapps in a 6-quart pan over high heat for 5 minutes. Pour in the puréed peaches, and season to taste with nutmeg, salt, and pepper. Cook, whisking steadily, until it comes to a boil. Pass through a chinoise or food mill fitted with a fine-gauge disk.

To Assemble and Serve: Ladle the soup into serving bowls. Place a small mound of crispy bacon in the center of each serving and garnish with fried arugula.

Note: To fry your herbs, you will need about 4 times the amount of oil than the item you’re frying. Bring vegetable, canola, or sunflower oil to 375° in a deep skillet. Fry the herbs until crispy and the edges just begin to brown, less than 10 or 15 seconds, depending on the item you’re frying. Remove with a slotted spoon and drain on paper towels. Season to taste with sea salt or even superfine sugar, depending on the application. You can store drained fried herbs and greens in a paper towel-lined resealable container for up to 1 week.


courtesy of: Marcel Biró and Shannon Kring Biró, Ó, a Biró Restaurant, 920 Michigan Avenue, Sheboygan, Wisconsin

397. BACON, ORANGE, and CREAM FRUIT SALAD

Serves 8


1 3-1/2 or 3-3/4 oz. package Instant Vanilla Pudding
1-1/2 cup milk
1 lb. bacon cooked and drained
1 20 oz. can pineapple chunks drained
1 16 oz. can peaches drained, sliced
1 11 oz. can Mandarin orange sections drained
2 medium apples cored and chopped
1/2 6 oz. can (1/3 cup) frozen orange juice concentrate thawed
3/4 cup sour cream
3 medium bananas sliced

Combine pudding mix with milk. Cook vanilla pudding according to directions.
Mix remaining ingredients into pudding and serve.


courtesy of: Lisa Larrigan / Farmer John Meats, Clougherty Packing Company, 3049 E. Vernon Avenue, Los Angeles, California 90058