3544. ROASTED BRUSSELS SPROUT SALAD with RADICCHIO, EGG MIMOSA and BACON VINAIGRETTE

serves four


1 pound brussels sprouts, halved
1 tablespoon olive oil
Sea salt
2 eggs
1 head radicchio, halved and thinly sliced
4 ounces diced slab bacon
1 teaspoon Dijon mustard
2 tablespoons red wine vinegar

Preheat the oven to 425 degrees F.

On a parchment-lined baking sheet, toss the Brussels sprouts with the olive oil until well coated. Arrange cut-side down and season with salt. Bake in the oven until browned and caramelized, 30 minutes.

Meanwhile, place the eggs in a small saucepan and cover with cold water by 1 inch. Bring to a boil. Remove the eggs from the heat and allow to sit in the water until cool enough to touch. Peel the eggs and press them through a coarse-mesh sieve into a bowl. Set aside.

In a small skillet, cook the bacon over medium-high heat until nicely browned and crispy. Remove from the heat. In a medium mixing bowl, whisk together the Dijon and vinegar. Add the bacon fat, a few drops at a time, and whisk until smooth. Fold in the remaining bacon and fat.

Arrange the radicchio and Brussels sprouts on a serving platter. Drizzle with the bacon vinaigrette and top with the egg mimosa. Serve immediately.


bacon recipe source: Phoebe Lapine (@PhoebeLapine), Feed Me Phoebe, November 3, 2014

3021. JASMINE TEA GLAZED ALASKAN SALMON with HOISIN-BRAISED BACON, GREEN RICE and ORANGE-CASHEW SALAD

yields eight servings


Jasmine tea glaze:
1 cup mirin
1/2 cup sake
2 tablespoons sugar
3 bags black jasmine tea
2 tablespoons soy sauce

Hoisin-braised bacon:
1 lb. slab bacon
4 tablespoons vegetable oil
1 cup chicken stock, hot
1/3 cup hoisin sauce

Green rice:
3 cups chicken stock, hot
1/4 cup chopped fresh basil
1/4 cup chopped fresh chives
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh mint
1 small onion, diced
1 tablespoon extra-virgin olive oil
1 1/2 cups basmati rice
2 tablespoons unsalted butter
salt and freshly ground black pepper

Orange-cashew salad:
1/4 cup rice vinegar
1 tablespoon whole-grain mustard
1 teaspoon sweet soy sauce
1/2 cup olive oil
1 cup julienned napa cabbage
1 cup julienned radicchio
3/4 cup toasted cashews
2 oranges, peeled and segmented
8 pieces wild Alaskan salmon, about 8 oz. each
salt and freshly ground black pepper
1/4 cup olive oil

For the jasmine tea glaze: Combine the mirin, sake and sugar in a pot and simmer over medium heat until reduced by two-thirds to a syrupy consistency. Remove from the heat and steep the tea bags for 5 minutes. Stir in the soy and set aside.

For the hoisin-braised bacon: Preheat the oven to 275 degrees F. Score the fat side of the bacon in a crisscross pattern. Heat the oil over high heat in a skillet, add the bacon fat-side down, reduce the heat to medium-low and cook until a rich brown color is obtained, 10 minutes. Flip and cook for 10 minutes more. Drain off the fat and add the chicken stock to come two-thirds of the way up the bacon slab. Braise in the oven for 45 minutes, and then brush with the hoisin and cook for 30 minutes more. Try to keep the level of chicken broth the same throughout braising.

Remove and let cool in the pan, and then remove the bacon and cut into 1/4-inch-thick slices. Strain the liquid and return to the pan. Cook until reduced to a thick glaze, about 30 minutes, and then stir in bacon. Cook until the bacon crisps and is well coated. Remove and let cool.

For the green rice: Puree 1 cup stock, the basil, chives, cilantro and mint in a food processor until smooth. Saute the onions in the oil in a saucepan until softened, and then add the rice and lightly toast. Add the butter, herb puree, remaining stock and some salt and black pepper, stir, and bring to a boil. Reduce the heat to a low simmer and cook until the liquid is absorbed and the rice is fluffy. Remove from the heat and keep covered.

For the salad: Combine the vinegar, mustard, sweet soy and some salt and black pepper in a bowl. Whisk in the oil in a slow stream. Toss in the cabbage, radicchio, cashews and oranges.

For the salmon: Sprinkle the salmon with salt and pepper. Heat the oil in large skillet over high heat and saute the salmon over medium-high heat for 2 minutes per side. Add the tea glaze and cook for 45 seconds. Arrange the salmon over bacon slices, pour over more tea glaze, and serve with orange-cashew salad and timbales of the green rice.


bacon recipe courtesy of: Peggy Magister, "Crazy Water," America's Best Bite, Cooking Channel

2893. WARM BACON, BURDOCK ROOT and BRUSSELS SPROUTS SALAD with GOLD BEETS and RADICCHIO

3 gold beets

3 cups water
2 tablespoons unsalted butter
8 pieces all natural pork bacon
2 large burdock root
kosher salt
freshly ground pepper
about 1 lb brussels sprouts, or 1 large stalk’s worth, trimmed and halved
1/2 small radicchio, cored, quartered and sliced

Start by trimming the beets and placing in a pot with the 3 cups of water. bring to a boil and then simmer for 15-20 minutes or until tender. when finished, drain, reserving the liquid, and setting the beets aside. Once at room temperature peel off and discard the skins.

Heat butter in a large saute pan, and cook the bacon until just crispy – about 2 to 3 minutes a side over medium heat. While the bacon is cooking, peel the burdock root and chop into small pieces. once the bacon is cooked, remove from the pan and set aside to cool.

With the heat still on medium, add the chopped burdock root to the pan with bacon grease and cook for about 3 minutes or until sides become slightly brown. Add the beet-water and brussels sprouts (cut-side down) with a sprinkling of salt and pepper. Cook for 2 to 3 minutes, then cover and cook an additional 5 minutes. Remove cover, flip the brussels sprouts, stir, then cover again and cook 5 more minutes.

Meanwhile, place the sliced radicchio in a large bowl. Cube the peeled beets and add to the bowl. slice the bacon and add that to the bowl as well.

Remove the cover from the saute pan, flip sprouts once again, and cook (uncovered) for 5 minutes. By this time all the liquid should be absorbed. Click off the heat, and add the sprouts and burdock root to the bacon, beet, and radicchio mix. Toss well, adding salt and pepper to taste.


bacon recipe courtesy of: Meg Clark, moderncity, December 19, 2012

2771. PANETTONE PANZANELLA with BACON and BRUSSELS SPROUTS

Apple Vinaigrette: 
2 tablespoons butter
1 Granny Smith apple, peeled, quarter, cored, cut into 1/2 inch thick slices
1/2 cup extra virgin olive oil
1/3 cup apple cider vinegar
1/4 cup sweet onion, diced
1 teaspoon honey
1/2 cup apple cider (may not need all of this)

Croutons: 
9 cups 3/4" cubes Panettone
1/4 cup butter
2 cloves garlic, minced
1 tablespoon fresh sage, chopped
2 teaspoons fresh thyme, chopped
6 tablespoons grated Parmesan cheese
salt and pepper

Salad:
1 10 oz head of radicchio, halved cored, sliced
12 ounces center cut bacon, cooked crisp, crumbled
1 pound Brussels sprouts, trimmed, halved
2 tablespoons olive oil

For the vinaigrette: In a medium heavy skillet melt butter over medium heat. Add apples and diced onion and saute until brown, turning occasionally, about 6 minutes. Cover and cook until apples are completely cooked and soft. Place apples, onions and pan juices into a blender and let cool for a bit. Add honey, oil and vinegar and process until smooth. Add cider a little bit at a time until desired consistency is reached. Season with salt and pepper.

For the croutons: Preheat oven to 400 degrees. Spray a baking sheet with cooking spray. Place Panettone cubes into a large bowl. In a small skillet, melt butter then add garlic, sage and thyme. Saute for a minute or two, until fragrant. Pour butter mixture over the Panettone and toss to coast. Sprinkle cheese over all and season with salt and pepper. Spread cubes onto prepared baking sheet. Bake until pale golden, about 6-8 minutes, stirring halfway through bake time. Do not over brown these. You'll want them golden and crispy on the outside, but still soft on the inside. Cool on baking sheet.

For the salad: Place radicchio in a large bowl of ice water. Chill for at least an hour. Oven roast the Brussels sprouts at the same time you're toasting your croutons. Toss Brussels sprouts with the 2 tablespoons olive oil and season with salt and pepper. Place on baking sheet and roast for 30-35 minutes or until lightly caramelized. Remove from oven and set aside until ready to use. You'll want these at room temperature. Combine croutons, bacon and Brussels sprouts in a large bowl. Drain radicchio very well and then add to salad. Add vinaigrette to coat, tossing to blend well.


bacon recipe courtesy of: Maggie Lauer, The Other Side of Fifty, October 21, 2009

2737. ENDIVE and WATERCRESS SALAD with BACON-CIDER DRESSING

serves six


4 slices center-cut bacon
3 tablespoons extra-virgin olive oil
2 1/2 tablespoons cider vinegar
2 tablespoons maple syrup
1 teaspoon Dijon mustard
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black papper
1 garlic clove, minced
4 cups (1/2-inch) diagonally cut Belgian endive
3 cups chopped radicchio
1 cup trimmed watercress

Heat a medium nonstick skillet over medium heat. Add bacon to pan; cook until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan; coarsely chop bacon. Combine 2 teaspoons drippings, oil, and next 6 ingredients (through garlic) in a large bowl, stirring with a whisk. Add remaining ingredients; toss well. Sprinkle with chopped bacon.


bacon recipe courtesy of: "The Enlightened Cook: Radically Simple Cooking," Cooking Light, November 2012, p. 246

2674. SALAD of ROASTED BEET ROOT, BITTER LEAVES, BACON and SPICED YOGHURT

serves four


4-6 medium beetroot, scrubbed well
olive oil
2 lemons
sea salt & freshly ground pepper
2-3 rindless bacon rashers, sliced
3 heaped tablespoons plain yoghurt
a good pinch of ground cumin
a good pinch of ground coriander
1-2 handfuls frisee lettuce leaves (or curly endive)
1-2 radicchio, very finely sliced

Preheat oven to 200°C fan forced (220°C normal). Individually wrap each beetroot in kitchen foil and cook in the oven for about 30-45 mins until tender when pierced with a sharp knife. Cool a little and then peel. Whilst still warm, toss the beetroot with a splash of oil, the juice of ½ lemon and seasonings. Set aside. Heat a little oil in a pan and sauté the bacon until crispy, tossing with a squeeze of lemon juice when ready. Then combine the yoghurt with the cumin, ground coriander and a good squeeze of fresh lemon juice. Toss the lettuces and bacon with any cooking juices and a splash of fresh oil, if needed. Arrange the beetroot in individual bowls or on small plates and mound the leaves on top. Then flick the spiced yoghurt over. Serve as a starter or as an accompaniment to a simple meat dish.


bacon recipe courtesy of: Huey's Kitchen, Channel 10, 1 Saunders Street, Pyrmont, NSW 2009, GPO BOX 10, Sydney, NSW 2001 Australia

2632. BACON-WASABI SLAW

Slaw:
1/2 head red cabbage or radicchio
1/2 head savoy cabbage
3 cups shredded carrots
2 red apples, julienned
1 package thick-cut applewood-smoked bacon, baked until crispy and roughly chopped; grease reserved
a couple pinches Kosher salt
black pepper to taste

Dressing:
juice of 1 lemon
1 cup Greek yogurt
1/2 cup wasabi paste
reserved bacon juice

Combine all veggies, bacon pieces and fruit in a large bowl. In a smaller bowl combine all dressing ingredients and mix well. Mix dressing ingredients together well, taste and adjust as desired. Add dressing to veggies, with salt and pepper. Stir well and then taste. Adjust seasoning as necessary.


bacon recipe courtesy of: Eating in Andiland, February 28, 2012

2432. BLT BURGERS with HONEY TREACLE-GLAZED BACON, GRILLED LETTUCE and SMOKY TOMATO MAYONNAISE

For the honey treacle-glazed bacon:
18 slices thick cut applewood smoked bacon, divided
2 1/2 tablespoons honey
2 teaspoons treacle
2 teaspoons sherry vinegar
pinch ground cayenne

For the grilled lettuce:
4 leaves radicchio
2 tablespoons extra-virgin olive oil
1/2 tablespoon sherry vinegar
1/2 tablespoon Dijon mustard

For the smoky tomato mayo:
1 large ripe tomato
1/2 teaspoon smoked paprika
1 clove garlic
180ml mayonnaise
Salt and freshly ground black pepper

For the burgers:
900 grams minced steak
1/4 teaspoon finely chopped fresh tarragon leaves
2 teaspoons salt
1/8 teaspoon freshly ground black pepper
Vegetable oil, for griddle pan
175 grams Comte or Gruyere, grated
6 hamburger buns, split

Preheat a non-stick frying pan over a medium high heat.

Roughly chop six of the bacon slices, and add to the 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 burgers.

For the honey treacle-glazed bacon: In a small mixing bowl, combine the honey, treacle, vinegar and cayenne pepper, and mix until well combined. Brush the remaining 12 bacon slices on both sides with the honey mixture.

Heat a large fireproof non-stick pan on the griddle. Add half the bacon and cook over a medium high heat until crispy, about 5 minutes, flipping once. Drain on paper towels. Repeat with the remaining bacon.

For the griddled 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 tbsp oil.

Put on the griddle and cook briefly on each side. Transfer to a cutting board and cut into 2.5cm-wide strips.

In a large mixing bowl, whisk together the remaining 1 tbsp of oil, the sherry vinegar and Dijon mustard. Add the radicchio and toss to coat.

For the smoky tomato mayo: Put the tomato on the griddle and cook for 6 to 8 minutes, turning occasionally, until most of the skin has blackened. Transfer to a small bowl and cover with cling film. 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.

For the burgers: Combine the beef, reserved bacon (that was 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 six equal portions and form into burgers to fit the size of the buns.

Brush the griddle pan with vegetable oil. Arrange the burgers 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 griddle to toast lightly.

Spread a generous amount of the smoky tomato mayo on the cut side of the buns. Top the bottoms with two slices of honey treacle-glazed bacon, a cheese-topped burger and equal amounts of grilled lettuce. Cover with the bun tops and serve.


bacon recipe courtesy of: Great British Menu, Food Network UK, 111 Buckingham Palace Road, London, SW1W 0SR

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

2277. RISOTTO of RADICCHIO, SMOKY BACON, ROSEMARY and RED WINE

850 ml stock
olive oil or 50g butter
2 shallots, finely chopped
90 grams arborio rice per person
glass of red wine
salt and pepper
3 thick slices of smoked streaky bacon, chopped into lardons
1 head of radicchio, trimmed and finely sliced
handful of fresh rosemary

Put a knob of butter and a little oil into a heavy-bottomed frying pan, add the shallots and let them turn pale gold. Then add the rice, stirring until it is impregnated with the fat. Pour in the wine, let it bubble and reduce. Begin to add the stock, which should be kept simmering at the back of the stove, a ladleful at a time. Don’t stir constantly or you will break the grains of rice, but add more stock as each ladleful is absorbed.

If there isn’t enough stock, dilute it with hot water. Meanwhile, cook the bacon in a little oil until golden, then add the shredded radicchio and rosemary and cook gently until wilted. Just before the rice is cooked (which will take 20-30 minutes), and before all the stock is absorbed, add the bacon and radicchio mixture. Continue to cook for a few minutes until the rice is tender, add a fat knob of butter and serve, with parmesan, if you like.


bacon recipe courtesy of: Jamie Oliver | Jane Shilling, The Sunday Times, July 9, 2007

2275. PONZU-GLAZED BACON and SHRIMP

serves four


1/2 cup Wanjashan organic ponzu
2 tablespoons agave nectar, honey is good substitute
2 tablespoons chopped chives, save a little for garnish
8 U-15 shrimp, tail-on
8 slices of bacon, thick-cut
1 head radicchio, leaves separated
Togarashi to garnish
Kosher salt and freshly ground black pepper to taste

Pre-heat the oven to high broil and place rack in the upper middle. In a bowl, combine ponzu, agave nectar and chives. Wrap the strip of bacon around each lightly seasoned shrimp. On an oven-proof dish, lay out the radicchio leaves. Dip each shrimp in ponzu-agave mixture and place on bed of radicchio. Drizzle the mixture on exposed radicchio, too. Place in oven, turn shrimp once when browned, about 3 minutes per side. Serve on same dish and garnish with togarashi.


bacon recipe courtesy of: Ming Tsai, Ming Tsai, Episode 702: Ponzu/Bacon

2221. FARRO PENNE with BACON and RADICCHIO

serves 6 to 8


2 heads garlic, roasted with 1 teaspoon olive oil (yields about 3/4 cup softened garlic after peeling)
1 8-ounce package farro penne (about 5 cups cooked)
4 slices bacon (about 3 ounces)
1/2 large yellow or white onion, thinly sliced (about 1 cup)
4 cups radicchio, sliced chiffonade (thin ribbons)
1/2 cup chicken or vegetable broth
1 tablespoon dried oregano
4 cups (packed) spinach
1 tablespoon olive oil
2/3 cup grated parmesan cheese
12 leaves fresh basil, sliced chiffonade (thin ribbons)
salt and freshly ground black pepper, to taste

Preheat oven to 350 degrees F. Cut off the pointed end of each head of garlic, drizzle with the 1 teaspoon of olive oil, and wrap tightly in foil. Bake 30-40 minutes until soft. Let cool before handling.

Cook the penne in salted boiling water 9 to 10 minutes. Drain and cool.

Cut the bacon into small pieces and cook in a large skillet over medium heat, stirring often. When the bacon is crisp, add the onion and radicchio, stirring to coat the vegetables evenly with the bacon grease. Add the Parmesan Stock (or broth) to the pan, then the oregano and spinach. Toss or stir well and cook until spinach has wilted, 2 to 3 minutes. Set aside while peeling the garlic.

Squeeze the softened roasted garlic from the peel. Toss together with the penne, the bacon-radicchio mixture, olive oil, parmesan cheese, and basil. Taste to check seasonings; add salt and pepper, if needed.

Serve warm or at room temperature.


bacon recipe courtesy of: Executive Chef Sarah LaCasse, Earthbound Farm Organic, 1721 San Juan Highway, San Juan Bautista, California 95045

2194. CRISPY DUCK LEG SALAD with POACHED PEARS and a WARM BACON VINAIGRETTE

yields four servings


Duck Confit
1 clove garlic, peeled and roughly chopped
1 bay leaf
4 tablespoons coarse sea salt
1 1/2 teaspoons black peppercorns
4x4 duck legs, thighs attached
1 pound rendered duck fat

Pears
3 pears, peeled, cored and cut into large dice
4 cups simple syrup
1 lemon

Vinaigrette
2 tablespoons olive oil
2 shallots, finely chopped
1 garlic clove, peeled and finely minced
3/4 cup diced double smoked bacon
2 tablespoons brown sugar
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1/4 cup hazelnut oil
1/4 cup grape seed oil
1 tablespoon rice vinegar

Salad
2 butter lettuce
1/4 cup finely sliced radicchio
lemon, juice only
1 tablespoon extra virgin olive oil
1/2 cup Roquefort cheese, crumbled
1/4 cup toasted walnut pieces

Duck Confit: Mix together garlic, bay leaf, thyme, coarse sea salt and peppercorns in a roasting pan. Rub the seasonings onto duck legs and arrange them in one layer in the pan. Cover and refrigerate for 12 hours. Preheat the oven to 250 - 275 F. Take out duck from the refrigerator. Melt rendered duck fat (or lard) in a saucepan on medium heat and pour over duck legs, covering them completely. Cover the roasting pan with aluminum foil, shiny side in. Bake in the oven for 2 to 3 hours, or until the meat falls from the bone. Remove from the oven and allow duck to cool in the fat. Place duck legs in an airtight container and cover with duck fat strained through a fine-mesh sieve. Can be prepared ahead up to this point; will keep in the refrigerator for up to 1 month or in the freezer for up to 1 year.

Pears: Place simple syrup in a large saucepan. Cut lemon in half and squeeze juice into simple syrup and also add lemon pieces. Add diced pears and bring to a simmer for about 20 – 25 minutes or until tender (can be easily pierced with a paring knife). Remove from heat and allow to cool in liquid.

Vinaigrette: In a large fry pan heat olive oil over medium heat. Add shallots and garlic and sauté for about 2 to 3 minutes, stirring occasionally as not to brown. Add bacon and cook until crisp. Stir in brown sugar and remove from heat. Add balsamic and Dijon mustard. Mix in hazelnut oil, grape seed oil, and rice vinegar. Return to heat for about 1 minute and keep warm.

Salad: Divide greens between 4 large plates. Add a little Roquefort, poached pears and walnuts to each salad. Place crispy duck leg on top and spoon over warm bacon vinaigrette. Serve immediately.

Assembly: Preheat the oven to 350 F. Remove duck legs from fat, wiping off excess with a paper towel, and place on a baking sheet or in an oven proof fry pan. Put in the oven for 10 to 15 minutes to heat through and to crisp skin. Remove from the oven and keep warm. In a large stainless steel bowl, add salad greens, lemon juice and season with salt and freshly ground white pepper. Drizzle in olive oil and toss together. Divide greens between 4 large plates. Add a little Roquefort, poached pears and walnuts to each salad. Place crispy duck leg on top and spoon over warm bacon vinaigrette. Serve immediately.


bacon recipe courtesy of: Rob Feenie, New Classics with Chef Rob Feenie, Food Network Canada

2183. GRILLED PORTOBELLO MUSHROOMS stuffed with BACON and CARAMELIZED ONION PUREE, MASHED POTATOES, FONTINA CHEESE and SLICED ITALIAN PROSCUITTO

makes four servings


For the Puree:
1 cup diced bacon (about 6 ounces)
4 cups sliced yellow onions

For the Mashed Potatoes:
2 large potatoes, peeled, diced (about 1 1/2 pound)
1/2 to 3/4 cup heavy cream
2 tablespoons cold butter, diced
2 tablespoons extra virgin olive oil
Salt
White pepper

For the Mushrooms:
4 baby portobello mushrooms, 2 1/2 to 3-inch diameter
Olive oil
4 slices Fontina cheese, 3 inches square
4 slices Italian prosciutto
4 wedges radicchio lettuce
2 cups arugula
3 to 4 tablespoons olive oil
1 to 2 tablespoons fresh lemon juice
1/2 clove garlic, minced

Bacon Puree: In large heavy skillet, combine bacon and onions. Cook over medium heat until onions are very soft and dark brown, about 1 hour. While hot, puree in food processor. Set aside and keep warm. You will need 1 cup puree for this recipe.

Mashed Potatoes: Boil potatoes in salted water until tender. Meanwhile, scald heavy cream. Drain and rice potatoes in food mill. Transfer potatoes to large bowl, add cream and stir vigorously. Add butter, continuing to stir potatoes. Stir in olive oil. Adjust seasoning with salt and white pepper. Set aside and keep warm. You will need 3 cups for this recipe.

Mushrooms: Prepare a hot grill. Remove stems and gills from mushrooms. Brush mushrooms with olive oil; season with salt and pepper. Grill 2 to 3 minutes per side. Remove from grill. Fill mushrooms with bacon puree. Spoon a good size dollop of mashed potatoes over the bacon. Top with a slice of cheese and a slice of prosciutto, pleated to fit. Place mushrooms on cooler part of grill until cheese is melted and gooey. While mushrooms are warming, season radicchio with salt and pepper. Grill both sides until slightly wilted and starting to turn brown.

Final Preparation: In medium bowl, toss grilled radicchio, arugula, olive oil, lemon juice and garlic. Divide onto four plates. Top each with a stuffed mushroom. Serve immediately.


bacon recipe courtesy of: Chefs Michael Smith and Debbie Gold, 40 Sardines, 11942 Roe Avenue, Overland Park, Kansas, (913) 451-1040 | Wisconsin Milk Marketing Board, 8418 Excelsior Drive, Madison, Wisconsin 53717, (608) 836-8820, info@EatWisconsinCheese.com

2022. SAUTEED RADICCHIO, ORANGE, BACON and PECAN SALAD

serves 4 as a first course


1 cup pecans
4 navel oranges
2 heads radicchio (about 3/4 pound)
4 thick bacon slices
3 tablespoons extra-virgin olive oil
1/4 cup Sherry vinegar or balsamic vinegar
freshly ground black pepper to taste

Preheat oven to 350° F.

In a baking pan toast pecans in one layer in middle of oven until golden and fragrant, about 10 minutes. With a sharp knife cut peel and pith from oranges and cut orange sections free from membranes. Discard outer leaves from radicchio and halve lengthwise. Cut radicchio crosswise into 1/8-inch-thick slices.

Cut bacon into 1/2-inch pieces and in a 12-inch heavy skillet cook over moderate heat, stirring, until just golden. With a slotted spoon transfer bacon to a large bowl. Pour off fat from skillet and in skillet heat oil over moderately high heat until hot but not smoking. Saut
 radicchio, stirring, until wilted, about 5 minutes. Reduce heat to moderate and stir in vinegar. Cook radicchio, stirring, 1 minute more. Transfer radicchio to bowl and toss with bacon, nuts, and pepper. Season salad with salt.

Serve salad topped with orange sections.


bacon recipe courtesy of: Gourmet, June 1998

2021. SPICY BRAISED BACON with SPAGNA BEANS and TREVISO RADICCHIO

serves six


2 cups Spagna beans or cannellini beans
1 head garlic, split, plus 8 cloves garlic, sliced
1 carrot
1 stalk celery
1 russet potato, peeled
salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil, plus more for drizzling
2 heads Treviso radicchio, sliced
12 slices spicy braised bacon, plus some of the braising liquid (recipe below)

Cooking the beans is a 2-day process. Soak the beans in enough water to cover them overnight in the refrigerator. The next day, strain and rinse the beans. Place them in a pot large enough to cover with 6 cups of water and add the split head of garlic, the carrot, celery, and potato. The peeled potato will soften the skin on the beans so that they don't burst when they are cooking. Cook over low heat for about 2 hours, until tender. Remove from the heat, then remove the vegetables and discard them. Season the beans with salt and black pepper and a drizzle of olive oil.

Transfer to the beans to a clean pot and slowly warm them over medium-low heat. Heat the 3 tablespoons olive oil in a large saute pan over medium heat and add the sliced garlic. Once the garlic becomes aromatic, add the radicchio. Cook until wilted, stirring occasionally, 8 to 10 minutes.

Divide the beans among 6 warm bowls, then place several slices of the braised bacon in each bowl and spoon some warm braising liquid over the top. Drape the radicchio over the bacon, drizzle olive oil on top, and serve.

NOTES: Spagna beans are Italian beans with long, green, slightly curved broad pods containing 5 to 6 large white beans. They are sometimes called butter beans. The Spagna beans here require two days of preparation, so be sure to plan ahead. You can use cannellini beans if Spagna beans are hard to find.

Treviso is one type of radicchio. It is red in color, with an elongated shape similar to endive, and it has a slightly bitter flavor. You may substitute it with any radicchio available in your market.


Spicy Braised Bacon

makes two pounds

1 meaty boneless pork belly (about 2 lb.), skinned
1 tablespoon freshly ground black pepper
1 tablespoon crushed red chili flakes
1 tablespoon coriander seeds
1 tablespoon fennel seeds
Kosher salt
vegetable oil, for sauteing
1 medium white onion, coarsely chopped
1 fennel head, quartered
1 large carrot, coarsely chopped
1 stalk celery, coarsely chopped
a few sprigs of rosemary
a few springs of thyme
2 bay leaves
2 cups San Marzano (plum) tomatoes
2 cups white wine
2 gallons pork or beef stock

Portion the pork belly into 6 equal-size pieces. In a spice grinder, combine the black pepper, chili flakes, coriander seeds, and fennel seeds and finely grind them. Season the pork belly with salt, then rub with the spice rub. Let it marinate overnight in the refrigerator.

Preheat the oven to 325 degrees F.

Heat the oil in a large stockpot over medium heat. Add the onion, fennel, carrot, celery, rosemary sprigs, thyme sprigs, and bay leaves and saute for about 20 minutes. Once the vegetables are caramelized, add the tomatoes, cook for 25 minutes, then deglaze with the white wine. Once the liquid is reduced by three-quarters, add the pork or beef stock and cook until the vegetables are tender, about 45 minutes.

While the vegetables are cooking, prepare a grill to cook over direct high heat. Grill the pork belly until it begins to render some of its fat and becomes dark golden brown, 8 to 10 minutes, and turn and repeat.

Preheat the oven to 325 degrees F. Stir the vegetables well and then strain the braising liquid into a bowl; discard the vegetables. Transfer the pork belly to a nonreactive ovenproof pan and cover it with the reserved braising liquid. Bake until tender, about 2 hours and 30 minutes.

NOTE: Tightly sealed cured bacon keeps in the refrigerator for up to a month.


Spicy Braised Bacon recipe courtesy of: Chef/Owner Chris Cosentino, Boccalone, Boccalone Salumeria, Ferry Building Marketplace, Shop #21, San Francisco, California 94111 | I Love Bacon! by Jayne Rockmill, p. 4. Andrew McMeel Publishing, LLC, 2010

main recipe courtesy of: Chris Cosentino, Incanto, 1550 Church Street, San Francisco, California 94131, 415-641-4500 | I Love Bacon! by Jayne Rockmill, p. 4. Andrew McMeel Publishing, LLC, 2010

1866. WARM NAPA CABBAGE, BACON, BLUE CHEESE and APPLE SALAD

serves four


1 head Napa cabbage
1 head radicchio
5 thick slices apple wood smoked bacon, chopped fine
1 green apple, peeled
4 ounces crumbled blue or green veined cheese
2 tablespoons neutral oil

for Mustard Sauce
2 tablespoons Dijon mustard
2 tablespoons white wine vinegar
cold water to thin
salt and pepper to taste

Cut off bottom of head of cabbage. Pull cabbage leaves apart, wash in cold water and dry. Cut out most of hard stem leaving some for body. Stack leaves and crosscut julienne into 0.25 inch wide slices.

Save four nice outside leaves from radicchio. Wash, dry, and set aside at room temp. Repeat procedure used on the cabbage with the radicchio except crosscut julienne into eighth-inch wide slices.

On medium to high heat, cook oil and bacon pieces in large skillet or sauté pan.

Whisk together ingredients for mustard sauce in a cold bowl.

When bacon is cooked tender, push it to the top of the pan. Back tilt pan letting fat evenly coat-then pool in lower half of pan. Make sure pan is on medium-high heat. Place cabbage into fat then toss once. Add crumbled cheese, radicchio, black pepper to taste, and mustard sauce to taste (2 ounces is plenty).

Toss until everything is coated and cook for about 2 minutes until warmed through but still crisp (must not be too wilted!). One final toss.

Set out radicchio leaves on four plates. Drizzle mustard dressing around plate. Fill radicchio leaves with warm cabbage salad.

Grate some fresh apple over the top using large hole on box grater. Garnish with herb of choice. I like a touch of finely julienned sage.


bacon recipe courtesy of: Chef David Du Bois, Franklin Cafe, 278 Shawmut Avenue, Boston, Massachusetts 02118, 617-350-0010

1626. BAKED SNAILS in GARLIC BUTTER served with a CRISPY BACON CITRUS BITTER LEAF SALAD

serves four


48 snails, drained, plus 48 snail shells
500 grams butter, softened
12 cloves garlic, finely chopped and crushed
8 tablespoons flat leaf parsley, finely chopped
1 teaspoon Tabasco
1 teaspoon Worcestershire sauce
1 shot Pastis
6 tablespoons breadcrumbs
1 pinch black pepper

For the salad:
1 packet rocket
1 bunch watercress, torn into sprigs
1 small radicchio, cut in half and finely sliced across
8 slices rindless streaky bacon
4 tablespoons olive oil
2 tablespoons lemon juice
1 pinch black pepper
12 orange segments
12 grapefruit, segments
2 endive, belgian, leaves only

Preheat the oven to 170ºC/gas 3. Bring a pan of water to the boil. Add the snails and simmer for about two minutes. Drain, refresh with cold water and drain again.

Place the butter, garlic, parsley, Tabasco, Worcestershire sauce, pastis, breadcrumbs, salt and freshly ground pepper and process until smooth.

Put a little of the garlic butter into each shell then add one snail per shell. Cover each snail with more garlic butter until the shells are full.

Place the snails in an ovenproof serving dish. (The holes must face up so the butter when it is cooked stays in the shell). Bake for around 8-10 minutes in the oven until the butter bubbles.

In the meantime, make the salad. Mix together the rocket, watercress and radicchio. Grill the bacon until crispy. Combine together the olive oil, lemon juice and season with salt and freshly ground pepper, then mix through the leaves.

Place the Belgian endive on the outside of the plate in a star shape, put the dressed salad leaves in middle of the plate, scatter the orange and grapefruit segments around the leaves and place the crispy bacon on the top.

Take the snails out of the oven and serve immediately with the salad.

bacon recipe courtesy of: Michel Lemoine, Market Kitchen, Good Food Channel

1613. RED CABBAGE, BACON and RACLETTE SALAD with WALNUT VINAIGRETTE

yields four servings


1 lb red cabbage
4 tablespoons red wine vinegar
3 oz sugar
2 cups water
4 oz bacon
croutons, to taste
1 clove garlic, crushed
2 Belgian endives
1 small head of radicchio
5 oz raclette, in small cubes
salt and freshly ground pepper

For Vinaigrette:
4 tablespoons red wine vinegar
1 teaspoon Dijon mustard
4 tablespoons nut oil
4 tablespoons olive oil
1 oz toasted walnut pieces, chopped
salt and freshly ground pepper


Core cabbage and slice thinly. In a large saucepan, bring vinegar to the boil and add sugar. When sugar has dissolved, add cabbage and mix well. In another saucepan, bring water to boil and pour over cabbage. Cook for 5 minutes, then place in a colander to drain. Let cool. Cut bacon into small pieces and dice bread slices. In a frying pan, over high heat, cook bacon until crisp. Add diced bread and brown. Add garlic and cook for 1 minute more. Remove pan from heat. In a salad bowl, place cabbage with Belgian endive and radicchio leaves. Add bacon, diced bread and Raclette cubes.

Vinaigrette: Using a whisk, mix all vinaigrette ingredients and pour over salad. Season with salt and pepper and toss thoroughly.


bacon recipe courtesy of: Metro: Grocers by Profession, Quebec & Ontario, Canada

1492. WARM SALAD with JERUSALEM ARTICHOKES, BACON and RADICCHIO

makes four servings


6-8 Jerusalem artichokes, scrubbed
5 slices thick-cut bacon, cut into 1/2-inch slices
1 small red onion, thinly sliced
1 small head radicchio, halved and thinly sliced
1 large head butter lettuce
1 small handful flat leaf parsley, roughly chopped
4 tablespoons balsamic vinegar
extra virgin olive oil to taste (optional)
shaved Parmesan

Boil the artichokes in salty water until just soft, but nowhere near mushy. Slightly cool and cut into chunks.

Meanwhile, sauté the bacon in a large skillet until beginning to brown, then add the artichokes. Add onions and cook over high heat, stirring only occasionally, until everything is crispy.

Transfer the contents of the skillet into a large bowl, and season with salt and pepper. Add the balsamic vinegar, and, depending on the fat content of your bacon, a little olive oil to moisten. Add the radicchio and lettuce, and toss well. Transfer to serving plates and top with shaved Parmesan.


bacon recipe courtesy of: Cook With Jamie: My Guide to Making You a Better Cook by Jamie Oliver. Hyperion, 2007