3990. BOURBON BACON ROOT BEER FLOAT

yield: 2 cocktail floats


3 slices thick-cut bacon

1 Tbsp brown sugar

3 oz bourbon

1 ½ cups root beer

2/3 cup vanilla ice cream

Preheat oven to 375 degrees. Line a rimmed baking sheet and lay the slices of bacon on it. Cook bacon for 15 minutes and then remove from oven. Sprinkle the slices of bacon evenly with brown sugar and cook for an additional 5 minutes until crunchy. Remove from oven to cool.

Once the bacon is cool, chop into tiny pieces (almost like bacon sprinkles!). Set aside.

In a large measuring cup with a spout, add bourbon and root beer and stir to combine; set aside. Evenly divide the ice cream between two tall glasses. Fill each glass with half of the bourbon and root beer mixture. Sprinkle with the candied bacon bits and enjoy!

bacon recipe source: Meghan, Cake 'n Knife (@cakenknife), February 12, 2014

3042. NEW YORK STRIP STEAK with BACON, JALAPENO and CORN PUREE

yields 4 servings


Bacon & Jalapeno Condiment:
5 lbs bacon, chopped
3 onions, chopped
1 head garlic, peeled and chopped
6 jalapenos, seeds removed, chopped
1 cup balsamic vinegar

Corn Purée:
6 ears fresh corn, off the cob
1 lb frozen corn
4 oz butter
1 oz sugar
1 teaspoon turmeric 
Milk, to cover 
Salt, to taste

Red Wine Jus:
1 bottle red wine
2 cups demi glace
1 bunch fresh thyme

Vidalia Onions:
1 cup flour
1 cup cornstarch
1 egg yolk
1 cup soda water
1 Vidalia onion, sliced into rings

NY Strip Steak:
4 (or 16 oz) New York strip steaks
Salt and pepper, to taste

For the Bacon & Jalapeno Condiment: Render bacon in a pan and add onions, garlic, and jalapenos. Cover with balsamic vinegar and cook slowly until vinegar is reduced and jam consistency.

For the Corn Purée: Place corn, butter, sugar, turmeric, and salt in a pot. Cover with milk and cook slowly until milk has been reduced by half. Purée until smooth.

For the Red Wine Jus: Put red wine in a pan and reduce to au sec. Then add demi glace and thyme. Reduce to sauce consistency.

For the Vidalia Onions: Mix flour, cornstarch, egg yolk, and soda water to make a tempura batter. Dip onions in batter and deep fry at 350-degrees F until golden and crispy.

For the NY Strip Steak: Season steaks and grill to medium rare. Let rest before slicing.

To Serve: Place corn purée on plate. Slice steak and layer on top. Spoon bacon & jalapeno condiment over steak. Top with fried tempura onions. Drizzle red wine jus around the plate.


bacon recipe courtesy of: Kevin Sbraga, Top Chef, Season 7, Episode 12, Elimination Challenge; Bravo TV

2446. MOUNTAIN DEW CHICKEN with BACON and VEGETABLES

serves 6-8


1/2 lb. bacon
1 gallon zip-lock bag with 1 cup flour
5 chicken breasts
5 potatoes
10 carrots
1 large onion
1 can Mountain Dew soda
1/2 cup shredded cheddar cheese

Preheat dutch oven by setting on bed of coals. Chop bacon into 1-inch pieces. Dice vegetables. Cut chicken breasts in half lengthwise. Fry bacon in dutch oven until crispy. Remove bacon from dutch oven but leave grease. Shake chicken breasts in baggie of flour to coat. Cook in bacon grease to brown, about 5 minutes, turning a couple times. Pour vegetables, bacon, and Mountain Dew on top of chicken. Cover with lid and cook at 350° for 45 minutes with 3/4 of coals on lid. Using tongs or fork, lift chicken breasts so they are resting on top of vegetables. Sprinkle cheese over the chicken. Cook an additional 10 to 15 minutes.


bacon recipe courtesy of: Boy Scout Trail

818. WILD GRILLED BACON-WRAPPED DUCK BREASTS

4 duck breasts
1 1-liter bottle of Coca Cola
1 package of hot links
whole milk
bacon
jalapenos fresh or sliced
cream cheese
barbecue sauce
Cajun Seasoning

First and most important, if you don't want the extreme wild gamey taste, marinate the duck breast fillets for 48 to 72 hours before grilling. Marinate the breasts for 48 hours in a covered dish filled with Coca Cola. You'll have to drain the old coke and add new coke periodically whenever the coke lightens in color. Then after 48 hours of marinating in coke, marinate the breast fillets in whole milk for another 24 hours. Some people like to use Italian dressing instead of milk.

Next, cut each fillet along the side (don't cut entirely in half) creating a pocket in order to stuff the fillets (cut fillets to make it like a hotdog bun or taco shell).

In each of the pockets that you just cut in the fillets, stuff a slice of cream cheese, a long cut of hot link or Cajun sausage, and jalapeno slices.

Season the entire breast fillet inside and out to taste with Cajun Seasoning.

Now roll each of the stuffed fillets in bacon and use tooth picks to hold everything together (Hint: buy/use expensive bacon for enhanced flavor).

Grill over medium heat (add some water soaked hickory or mesquite wood chips to your coals for that smoked flavor) occasionally turning fillets. Pour on your favorite BBQ sauce. Cook until desired level (medium, well done, etc.). Don't over cook - it will dry out the breasts. Cooking time is about 15 - 30 minutes. This one takes patience, but it is well worth the wait. Enjoy!


courtesy of: Adrian Sample / Slap Ya Mama Cajun Seasoning, Walker & Sons, Inc., P.O. Box 1016, Ville Platte, Louisiana 70586

672. BAKED STRIPED BASS with BACON

4 pieces of striped bass (approx 6-8 ounces)
1 cup of red onion sliced into 1" thick slices
8 pieces of thick-cut sliced bacon
8 tablespoons of butter
1 cup of sliced, fresh, baby-portabello mushrooms caps
1/4 tsp. of dried tarragon
Hungarian paprika
1 quart of golden ginger ale

Soak the striped bass overnight in golden ginger ale, before you prepare the dish rinse the bass and prepare as listed below. In a pan, cook bacon; save drippings. Crumble bacon; set aside. Cook mushrooms and onion in drippings till tender. Place striped bass in a baking dish. Combine mushrooms, onion, butter and tarragon. Spread on top of the bass; sprinkle with paprika. Bake at 350 degrees F for about 20 minutes or until fish flakes easily. Garnish the bass with bacon.

Note you can use any type of bass with this recipe (rock bass, small mouth, large mouth sea bass etc.)


courtesy of: Active Angler, Red Raven Press, LLC, 318 Elm Street, Windsor, Colorado 80550