3294. BEER-BATTERED BACON-WRAPPED FRIED DILL PICKLES

serves 2-4


2 cups canola oil
Four dill pickle spears, cut into thirds
6 slices bacon, cut in half crossways
1 ½ cups all-purpose flour
1 tablespoon plus 1 ½ teaspoons seasoned salt
1 (12 oz.) can beer

Heat oil in a large skillet over medium high heat.

Wrap each pickle slice in one of the half pieces of bacon. Place bacon wrapped pickles on a plate, seam side down. Microwave for approximately 1 minute, until the bacon begins to shrink slightly around the pickle slice and will not come unwrapped. Set aside.

In a medium mixing bowl, combine the flour and seasoned salt. Gradually pour in the beer, whisking out any lumps with a fork, until ingredients are combined. The batter will be slightly thicker than pancake batter. Toss pickle slices into batter until thoroughly coated. Working in batches, carefully add pickles to hot oil and fry until golden brown on all sides, about five minutes.

Remove from oil and drain on paper towels. Sprinkle with salt if desired.


bacon recipe source: Lisa Bynum, The Cooking Bride, October 10, 2011

3293. PULLED PORK CUBAN SANDWICHES with BACON

serves four


2 tablespoons unsalted butter, melted
2 tablespoons extra-virgin olive oil
one loaf Cuban bread or 4 hoagie rolls
yellow or Dijon mustard
mayonnaise, optional

8 ounces thinly sliced cooked ham

8 pieces cooked bacon

8 ounces pulled pork or roasted pork
8 ounces Swiss cheese

12 thin dill pickle slices

Heat a panini press or sandwich maker. In a small bowl, combine the melted butter with the olive oil.

Cut the loaf of bread into quarters and slice each quarter in half lengthwise, leaving one edge in tact. Lay the bread open like a book. Flip the bread over and using a pastry brush, coat each side of the bread with some of the butter/olive oil mixture.

Flip the bread over again and generously spread the insides with mustard and some mayonnaise, if using. Divide the ingredients evenly among the slices of bread and build your sandwiches in this order: ham, bacon, pork, cheese and pickles.

Bring the tops and bottoms together and press slightly to compact.

Place a sandwich on the press and lower the lid, pressing down. Cook each sandwich until the bread is toasted and the cheese is melted, about 5 minutes. Allow the sandwich to cool for 2 minutes before slicing in half to serve.


bacon recipe source: Cheryl Beverage Barnes, Picture Perfect Meals, September 27, 2012

3292. POBLANO, BACON and CHEDDAR SKILLET CORNBREAD

serves 10 

 

 

3 poblano chiles, charred, sweated, peeled, seeded and diced

6 to 8 center cut bacon slices

1/2 cup yellow cornmeal

1 1/4 cup all-purpose flour

1/3 cup brown sugar

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon kosher or coarse sea salt

1/2 teaspoon freshly ground black pepper

1 cup whole milk

1/2 cup heavy cream

4 eggs, well beaten

2 cups grated cheddar cheese

2 cups corn kernels, preferably fresh, or thawed from frozen

Preheat the oven to 375°F. In a large cast-iron pan, over medium-high heat, add the bacon. Cook until crispy, about 3 minutes per side. Remove the bacon from the pan and turn off the heat. In a large bowl, combine the cornmeal, flour, brown sugar, baking powder, baking soda, salt and pepper. In a small bowl, combine the milk, cream and eggs. Whisk the wet ingredients into the dry. Add the cheddar cheese, corn and poblano chiles. Crumble the bacon and toss it in. Pour in most of the bacon fat from the cast-iron pan into the batter, leaving about 1 tablespoon in the pan. Mix well. Place the cast-iron pan with the remaining bacon drippings again over medium heat, pour the batter into the pan. Transfer to the oven and bake for 30 minutes or until golden brown. Cut into wedges and serve.

bacon recipe source: Pati Jinich, Pati's Mexican Table, December 2013

3291. KOHLRABI BACON CHEESE SOUP

makes four servings


2 large kohlrabi bulbs
4 green onions
2 to 4 strips thick-cut bacon
2 tablespoons butter, divided
2 tablespoons flour
1/2 to 1 teaspoon ground mustard
1 cup whole milk at room temperature
3 cups chicken broth or vegetable broth
1/2 cup heavy cream
1 cup shredded cheddar cheese
fine sea salt and freshly ground white or black pepper to taste

Peel and chop the kohlrabi; trim and thinly slice the green onions; set both aside.

Finely chop the bacon. Heat a medium saucepan over medium-high heat. When it's hot, add the bacon. Cook, stirring frequently, until the bacon is crispy brown and has released its fat. Use a slotted spoon or tongs to lift the bacon pieces out of the pot and drain on a few layers of paper towels. Set cooked bacon aside.

Pour fat out of the pot into a small bowl. Measure 1 tablespoon back into the pot, putting the pot back over medium-high heat. Add the green onions and cook, stirring, until they wilt. Transfer to a plate or small bowl.

Melt the butter in the pot. When it's melted and has stopped foaming, sprinkle in the flour. Cook, whisking constantly, until the flour is cooked (you will notice a baked pie crust smell), 2 to 3 minutes. Lower heat to low. Whisk in the mustard.

Whisk in the milk, making sure you create a smooth mixture. Stir in the broth and the kohlrabi and bring to a simmer. Cook, partially covered, until the kohlrabi is tender, about 15 minutes.

Use a hand-held blender to purée the mixture in the pot until it's super smooth; or, transfer the soup to a blender or food processor and whirl until smooth (be sure to hold a kitchen towel over the top to mitigate any splatters of hot soup if you're too impatient - as I often am - to allow the mixture to cool first) and then transfer it back to the pot.

Put the soup back on the stove over low to medium-low heat. Stir in the cream and heat until everything is hot again. Whisk in the cheese, one handful at a time, whisking until the soup is smooth and creamy. Stir in the reserved green onions (they add flavor as well as a bit of color and texture by keeping them out of the pureeing process).

Season the soup to taste with salt and/or pepper as you like (store-bought broth is often quite salty, and cheese has a fair amount of salt in it, so be sure to taste before adding salt to this soup).

Ladle the soup into bowls and sprinkle with the crispy bacon as a hearty garnish. Serve hot with additional pepper for diners to add to taste.


bacon recipe source: Molly Watson, Local Foods, About.com

3290. SMOKY CHIPOTLE and BACON GUACAMOLE

makes two cups 


3 ripe Hass avocados 
8 ounces bacon, cooked and crumbled 
2 canned chipotle peppers, dried and diced 
1/4 cup finely diced white onion 
1 lime, juiced 
Kosher salt 
1/4 cup chopped cilantro 

Scoop the avocado into a bowl. Coarsely mash it with a fork. Stir in the bacon, chipotle, onion, jalapeño, lime juice, salt and cilantro. Serve with tortilla chips.


bacon recipe source: Emily Farris, for Food & Wine

3289. SPICY RED WINE BACON HABANERO SAUCE

2 habanero peppers, diced
2 slices bacon, chopped
1 small onion, chopped
1 cup red wine
2 tablespoons butter
 salt to taste

Heat a saute pan to medium heat and bacon slices. Cook about 10 minutes, or until bacon begins to crisp. Add onion and habanero peppers. Stir. Cook about 5 minutes, or until onions are nice and soft. Add red wine and bring to a boil. Reduce heat to medium-low and allow wine to reduce to about 1/4 cup, about 5-6 minutes. Remove from heat. Stir in butter to melt. This will thicken the sauce and make it velvety. Strain into a serving dish and salt to taste. Serve.


bacon recipe source: Habanero Madness.com

3288. SNAP PEA, PARMESAN and BACON SALAD with DIJON DRESSING

serves 8-10 as a side


2 lbs sugar snap peas
Juice and zest of 4 lemons
good extra virgin olive oil (about equivalent to the amount of lemon juice)
1 (heaping) tablespoon Dijon mustard
1/2 cup finely grated parmesan, or more to taste
6 thick slices (about 1/2 lb) good bacon, cooked crisp and crumbled

Bring a large pot of water to boil. Meanwhile, prepare a large bowl with ice water.

When water boils, add snap peas, cooking until just tender and very bright green, about 30-60 seconds. Turn off heat. Immediately remove peas to ice water with a slotted spoon to stop cooking.

In another large bowl, whisk together lemon juice, zest and Dijon. While whisking, slowly stream in olive oil until dressing thickens slightly. (A 1:1 ratio of lemon juice to olive oil will preserve the bright flavor of the lemon, but adjust to your own taste.) Season liberally with salt and pepper.

Drain cooled snap peas and roughly julienne on an angle to create pretty, diagonal shards. Add to dressing bowl with parmesan and toss. Top with crumbled bacon and extra black pepper to taste.


bacon recipe source: Emily Stoffel, The Pig & Quill, August 31, 2013

3287. BACON and ROSEMARY FOCACCIA

makes eight servings

2 (11-ounce) cans refrigerated breadstick dough
2 tablespoons olive oil
1 package bacon, cooked and finely chopped
2 tablespoons finely chopped fresh rosemary

Heat oven to 375ºF. Lightly coat two baking sheets with cooking spray. Unroll dough onto baking sheets without separating into breadsticks. Form each dough portion into large circle; press lightly to even thickness. Brush with oil; sprinkle each with bacon and rosemary. Bake focaccia 12 to 15 minutes or until bread is golden brown. Cool slightly.


bacon recipe source: Hormel Foods, 1 Hormel Place, Austin, MN 55912

3286. BACON, SPINACH and CHEESE ENCHILADAS with VERDE CREAM SAUCE

4 strips of bacon, cooked and chopped (grease reserved)
2 onions, sliced
6 garlic cloves, minced
1-2 can(s) of green chiles, chopped
1 large container of fresh baby spinach
1 10 oz. bag of frozen spinach, thawed and squeezed dry
a few splashes of lime juice, to taste
4 cups of pepper jack cheese, divided and shredded (2 cups for the assembly, 2 cups for the topping)
1 cup of Monterey jack cheese, shredded (for the sauce)
2 cup of milk
2-3 tablespoons flour
2 tablespoons butter
1 teaspoon dried oregano
2 teaspoons of cumin
1 small can (or jar) of salsa verde
2 cups chopped, fresh cilantro, divided
salt and pepper to taste
cooking spray

For filling: Cook bacon in a non-stick skillet until crispy. Remove the bacon to a cutting board, while reserving half of the bacon grease in the pan (discard the rest of the grease or save in the fridge for another application). Chop the bacon and set aside. Heat the remaining grease over medium-high heat. Add onions and cook until soft and translucent. Add garlic and cook for an additional minute or until fragrant. Add fresh spinach and cook until completely wilted. Add prepared frozen spinach and saute until well combined and any additional moisture is cooked off. Season with salt and pepper and a few splashes of lime juice to taste. Add in chopped bacon and mix thoroughly. Set aside.

For Sauce: Melt butter in a medium sauce pan over medium-high heat. Sprinkle AP flour over butter and combine with a whisk until flour/butter mixture looks like coarse meal. Cook for 3-5 minutes to get all the raw flour taste cooked out (your making a basic roux here). Add in oregano and cumin. Mix with whisk and cook until spices are fragrant; an additional minute or so. Add in green chiles and salsa verde, stir to combine. Add in milk while continually whisking. Bring to a boil, while whisking, then reduce heat. mixture should start to thicken into a sauce consistency. Remove from heat and mix in 1 cup of Monterrey jack cheese. Whisk until melted and combined. Season with salt and pepper and a few splashes of lime juice to taste. Add in fresh, chopped cilantro stir to combine. Cover and set aside.

For Assembly: Preheat oven to 375 degrees. Spray 9 x 13 casserole dish with cooking spray and set aside. Spread some of the prepared sauce on the bottom of the pan. Use a tablespoon or two of the spinach/bacon filling and a big pinch of the shredded pepper jack cheese and place in the middle of a corn tortilla. Roll tortilla around cheese and filling and place seam side down in prepared casserole dish. (You will use 2 cups of the pepper jack total in this application.) Repeat as needed, until pan is filled. Add any leftover filling and cheese around the edges of the rolled enchiladas (or make an additional pan to freeze). Top rolled enchiladas with remaining sauce. Top with remaining 2 cups of pepper jack cheese, sprinkled on top. Bake for 30 minutes, until top is browned and bubbly. Remove from oven and let rest for 5-10 minutes. Cut and serve.


bacon recipe source: Jen Bowman, Notes from the Table, March 13, 2012

3285. GRILLED FLATBREADS with APPLES, BACON and ONION

makes eight servings 


2 tablespoons (1/4 stick) unsalted butter 
2 tablespoons all-purpose flour plus more 
1 cup whole milk 
3/4 cup coarsely grated cheddar, Gruyère, or Fontina cheese (2 ounces) 
Cayenne pepper 
Freshly grated nutmeg 
Kosher salt
6 slices thick-cut bacon, cut crosswise into 1/2-inch pieces 
1 red onion, root end intact, cut into 1/2-inch wedges 
6 teaspoons olive oil, divided 
Freshly ground black pepper 
2 firm, tart apples, such as Cortland or Pink Lady, quartered, cored, cut into 1/2-inch wedges 
1 tablespoon chopped fresh rosemary 
1 tablespoon chopped fresh sage 
1 tablespoon chopped fresh thyme 
1 tablespoon crème fraîche or sour cream 
1 1-pound store-bought pizza dough, room temperature

Heat butter in a medium saucepan over low heat until melted and just beginning to foam. Whisk in 2 tablespoons flour; cook, stirring often, until flour begins to smell nutty, about 5 minutes. Whisk in milk; cook gently over low heat, stirring often, until mixture thickens, about 20 minutes. Add cheese; whisk until combined. Season Mornay sauce to taste with cayenne, nutmeg, and salt. DO AHEAD Mornay sauce can be made 2 days ahead. Cover and chill.

Cook bacon in a medium skillet over medium heat until crisp and browned; transfer to paper towels to drain; set aside.

Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Place onion in a medium bowl. Drizzle with 2 teaspoons oil; season with salt and pepper. Grill onion, turning occasionally, until tender, about 10 minutes. Transfer to a large bowl. Place apples in same medium bowl; drizzle with 2 tablespoon oil. Grill, turning occasionally, until charred in spots and tender, about 12 minutes.

Transfer apples to large bowl with onion; add rosemary, sage, thyme, and reserved bacon. Toss to combine. Season with salt and pepper and cover; keep warm.

Rewarm Mornay sauce over medium-low heat, stirring occasionally. Stir in crème fraîche and set aside.

Divide pizza dough into 2 equal pieces; shape each piece into a ball. Roll out each ball on a floured surface to an 8-inch round. Brush with 1 tsp. oil; place on grill, oiled sides down. Brush other sides with remaining 1 tsp. oil.

Grill flatbreads, watching carefully and moving as needed to promote even cooking and prevent burning, until charred and crisp on bottom, 1–2 minutes. Turn flatbreads over and cook until crisp and cooked through, 1–2 minutes longer. Transfer flatbreads to a work surface.

Spread half of warmed Mornay sauce over each flatbread. Top sauce with apple mixture. Cut flatbreads into wedges.


bacon recipe source: Sean Rembold, Bon Appétit, October 2012

3284. ROASTED SWEET POTATO WEDGES with CHIMICHURRI and BACON

serves two to four as a side


Roasted sweet potatoes
4 medium sweet potatoes, scrubbed and cut into 1/2 inch wedges
2 tablespoons olive oil
1 teaspoon sea salt
1 teaspoon chili powder
1 teaspoon paprika
1/2 teaspoon black pepper

Chimichurri
1 bunch parsley
2 tablespoons thyme leaves
3 cloves garlic
6 tablespoons olive oil
2 tablespoons red wine vinegar
1 teaspoon sea salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper

Bacon
3 strips bacon, fried and set on a paper towel to cool

Roasted sweet potatoes: Preheat the oven to 425 degrees F.

Toss the sweet potatoes with the olive oil, salt, and spices. Spread on a rimmed baking sheet and bake for 35 – 40 minutes, flipping once halfway through, or until the sweet potatoes are crisp on the edges and tender in the center.

Chimichurri: Finely mince the parsley and thyme leaves. Trim the ends, and then smash the garlic with the flat of your knife. Remove the papery skin and finely mince. In a small bowl, combine the herbs and garlic, and whisk in the olive oil. Whisk in the vinegar, salt, and spices.

Bacon: Use a spatula to arrange the wedges in a wide bowl or platter. Spoon on the chimichurri, and finish with the crumbled bacon. Serve immediately.


bacon recipe source: Elizabeth, Brooklyn Supper, December 5, 2013

3283. BACON-CRUMBLE APPLE PIE

makes 6 servings 


1/2 pound sliced bacon 
1/2 cup flour 
1/3 cup light brown sugar 
3 tablespoons unsalted butter, chilled and cut into small cubes 
1/2 cup shredded extra-sharp cheddar cheese 
3 golden delicious apples (about 1 1/2 pounds total) peeled, cored and sliced 1/4 inch thick) 
1/4 cup granulated sugar 
1 1/2 teaspoons grated lemon peel 
1 9-inch store-bought pie shell, prebaked according to package directions 

Preheat the oven to 400 degrees . In a large skillet over medium heat, cook the bacon until crisp; drain and crumble. In a medium bowl, combine the flour and brown sugar; add the butter and, using your fingers, incorporate the butter until the mixture is crumbly. Stir in the bacon and cheese; refrigerate.

Line a baking sheet with foil. In a medium bowl, toss the apples with the granulated sugar and lemon peel. Transfer to the pie shell and sprinkle with the topping. Place the pie on the prepared baking sheet and bake for 15 minutes. Cover loosely with foil and bake until golden and the apples are tender when pierced, 40 to 45 minutes; let cool before serving.


bacon recipe source: Every Day with Rachael Ray, April 2008

3282. BACON and CHEDDAR BAGELS

makes 8 large bagels


3 3/4 cups bread flour
1 1/2 teaspoons salt
2 teaspoons active dry yeast
1 1/2 tablespoons sugar
1 1/4 cup warm water
1 large egg
1/4 cup bacon grease (reserved from cooking the bacon)
1 cup shredded sharp cheddar
1 cup cooked bacon, chopped

For topping:
1/2 cup cooked bacon, chopped
1 egg mixed with 2 tablespoons of water (egg wash)

Measure out your bread flour and salt and put it in a large bowl and set aside. Using the same measuring cup (it just makes it easier), add the yeast and sugar in the measuring cup and then pour the hot water in and set aside until yeast is activated (about 6 minutes).

While you are waiting on the yeast, you can cook some bacon and shred your cheese.

Into the bowl with the bread flour and salt goes the yeasty mixture, along with one egg, bacon grease, cheddar and chopped bacon. Mix until combined, then knead on a floured surface for 6 minutes.

Rub the inside of the bowl with oil and set the dough ball back into the bowl to rise. Cover loosely with plastic wrap and put in a warm place for about an hour to an hour and a half.

Once the dough has about doubled in size, divide it into 8 pieces and smoosh them with your hands, forming a bagel round. Poke a hole with your thumb in the middle of the round.

Place on a greased baking sheet and let them rise for an additional 30 minutes.

Brush egg wash on each bagel and top each with some more bacon crumbles.

Bake in a 425 degree oven for 20 minutes.

Store in an airtight container for up to 5 days.


bacon recipe source: Renee, Attack of the Hungry Monster, for Endless Simmer, August 22, 2013

3281. DANDELION and BITTER GREENS with FRIED POTATOES and WARM BACON DRESSING

yields 6 servings

 

 

2 cups chopped dandelion leaves (about 1/2 pound)
2 cups baby red leaf lettuce
1 cup chopped escarole or frisee
1 cup sliced Belgian endive
1/2 cup thinly sliced radishes
3 hard boiled eggs, roughly chopped
4 strips apple-smoked bacon, cut into 3/4-inch dice
1/4 cup apple cider vinegar
1 tablespoon packed light brown sugar
1/2 cup grated peeled apples
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup vegetable oil

Fried Potatoes:
2 pounds baking potatoes, like russets, peeled and cut into uniform 1/2-inch cubes
3 cups vegetable oil, for frying
1 teaspoon salt

In a large bowl, combine the dandelions, red lead lettuce, escarole, endive, radishes, and eggs, and toss to mix.

In a skillet, cook the bacon over medium heat, stirring, until crisp and brown. Add the vinegar and sugar, and cook, stirring to dissolve the sugar. Add the apples and stir to combine. Season with the salt and pepper, and add the oil. Remove from the heat and pour the hot dressing over greens mixture and mix thoroughly. Top with the Fried Potatoes.

Adjust the seasoning, to taste, and serve immediately. (Dressing can be prepared ahead and reheated, stirring constantly to keep from sticking to saucepan. If it thickens too much, add a little water.)
 

Fried Potatoes: In a medium, heavy saucepan, place the potatoes in enough salted water to cover by 1-inch. Bring to a boil and cook until the potatoes are slightly tender, about 10 minutes. Remove from the heat and drain on paper towels.

Heat the oil in a large, deep, heavy pot or an electric deep fryer to 360 degrees F. Add the potatoes and fry, turning to brow evenly, for 3 to 4 minutes. Remove and drain on paper towels. Season lightly with salt, to taste, and serve warm in the salad.

bacon recipe source: Emeril Lagasse, "Pennsylvania Dutch Cooking," Emeril Live, Food Network, 2002

3280. BACON BANANA COOKIES

yields 30 cookies 


2 1/2 cups sifted all-purpose flour 
2 teaspoons baking powder 
1/4 teaspoon baking soda 
1 1/2 teaspoons ground cinnamon 
1/4 teaspoon kosher salt 
1/2 cup (1 stick) unsalted butter 
1 1/4 cups sugar 
2 large eggs 
1 teaspoon vanilla extract 
4 bananas, mashed (about 1 1/3 cups) 
1/2 pound bacon, cooked crisp, chopped

Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.

In a large mixing bowl, sift together the flour, baking powder, baking soda, 1/2 teaspoon of the cinnamon, and the salt.

In a medium mixing bowl, use a hand mixer to cream together the butter and 1 cup of the sugar. Beat in the eggs, one at a time, until they are fully incorporated. Beat in the vanilla. Add the butter mixture to the flour mixture, then stir in the mashed bananas, beating well after each addition. Fold in the bacon.

Stir together the remaining 1/4 cup sugar and the remaining cinnamon.

Drop the dough by heaping tablespoons onto the prepared baking sheet 1 inch apart. Sprinkle generously with the cinnamon-sugar and bake for 10 to 12 minutes, until slightly browned. Allow the cookies to cool completely before storing in an airtight container. Cookies will keep for 5 to 7 days.


bacon recipe source: The Whole Hog Cookbook: Chops, Loin, Shoulder, Bacon, and All That Good Stuff, by Libbie Summers (Rizzoli International Publications, Inc., 2011)

3279. OATMEAL with BACON and MAPLE SYRUP

serves one 


1 slice bacon 
1 serving quick-cooking or old-fashioned rolled oats 
1 tablespoon maple syrup

Cook the bacon in a large skillet over medium heat until crisp, 6 to 8 minutes; break in half. Prepare the oats according to the package directions. Drizzle with the maple syrup and serve with the bacon.


bacon recipe source: Charlyne Mattox, Real Simple, April, 2013

3278. KALE, BACON, BROWN RICE CRUSTLESS QUICHE

serves six


6 slices bacon
1 onion, chopped
2 garlic cloves, minced
1 bunch kale, washed, stemmed and chopped
1 cup day-old cooked brown rice
1 cup cooked carrots, chopped
¼ cup milk
2 tablespoons water
6 drops Tabasco
5 eggs
¼ teaspoon freshly grated nutmeg
freshly grated pepper
½ cup crumbled feta cheese
¼ cup shredded Parmesan cheese
Garnish: Serve with pico de gallo or salsa if you like

Heat oven to 350F degrees. Mist a 10-inch pie dish with nonstick spray and set aside. Cook bacon in a skillet until crisp. Remove strips to a plate lined with paper towel to cool. When cool, chop or break into small pieces. In skillet with bacon fat, sauté onion until it begins to brown, about 7-8 minutes. Add garlic and sauté another minute or two. Scrape onion mixture into a large mixing bowl. In same skillet, add kale and sauté until wilted, 6-8 minutes, stirring often. Scrape kale into the bowl with onion. Add cooked rice to the bowl, along with cooked carrots, if using, and cooked bacon. Stir to combine everything well. In a 4-cup measuring cup, add 1/4 cup milk, 2 tablespoons water, Tabasco, eggs, nutmeg and a few grinds of pepper. Whisk to combine. Spoon one-third of the onion-kale mixture into the prepared pie dish. Sprinkle on half the feta. Spoon half the remaining onion-kale mixture on, followed by the rest of the feta, and then the rest of the onion-kale mixture. Pour egg-milk mixture evenly over top (it may look like it isn’t enough; don’t worry). Sprinkle Parmesan on top. Bake uncovered for 45 minutes, until the quiche browns a bit on top. It will be set in the middle. Remove from oven and allow to cool for 10-15 minutes before cutting to serve. Alternatively, bake it ahead, cool and then keep refrigerated until serving time. Reheat slices briefly in the microwave, on 50% power, if you like. This also is wonderful served at room temperature. Offer salsa at the table for those who want it.


bacon recipe source: Dorothy Reinhold, Shockingly Delicious, July 21, 2013

3277. SMOKED MACKEREL, BACON and DUCK EGG

serves four 


For the bread
200 grams light malthouse bread flour
300 grams white bread flour
300 ml beer
35 grams fresh yeast
10 grams (2/3 tablespoon) butter
20 grams (4 teaspoons) salt

For the topping
2 fillets of smoked mackerel
8 rashers of cooked lean bacon, sliced
4 duck eggs
200 grams watercress leaves 

For the mustard dressing
½ teaspoon finely chopped shallot
½ teaspoon English mustard
1 teaspoon cider vinegar
100ml rapeseed oil

For the bread, mix together all the ingredients, except the salt, to form a dough. Knead for five minutes. Add the salt and knead for a further two minutes. Place the dough in a bowl, cover with cling film and leave in a warm place for half an hour. Remove the dough, divide and roll into shape for two loaf tins. Place in the tins and cover with a damp cloth. Leave in a warm place for 45 minutes and preheat the oven to 235°C. Remove the cloth from the loaves, dust with flour and add a splash of water to the top, to create steam in the oven and a crusty top. Bake for 20 minutes. To make the topping, flake the smoked mackerel into large pieces and mix together with the bacon and watercress. Combine the mustard dressing ingredients together and drizzle over the salad. To serve, toast four slices of the beer bread, place the topping on the toast, poach the duck eggs for three minutes, season and add to the bread.


bacon recipe source: The New West Country Cookbook; Stylist Magazine

3276. RISOTTO with SPICY PEPPER BACON and MARSALA

serves four as a first course, 2 as an entree


6 thick bacon slice (6 oz. uncooked), cut crosswise into 1-inch pieces
1 cup dry Marsala
3/4 cup minced onion
1 cup Arborio rice
4 to 4 1/2 cups hot chicken broth
3 tablespoons grated Parmigiano-Reggiano cheese
1 tablespoon unsalted butter
coarse (Kosher) salt and freshly ground pepper

In a medium heavy skillet, cook the bacon pieces over low to medium-low heat, turning as needed to achieve uniform crispness. Using a slotted spoon, transfer to a paper towel to drain. Pour off all the bacon drippings, reserving 2 tablespoons in a bowl. Crumble the bacon and set aside.

Set the skillet over medium-high to high heat, pour in 1/2 cup of the Marsala, and deglaze the pan, using a wooden spoon to scrape up any browned bits stuck to the bottom of the pan. Reduce the heat to medium and simmer until the liquid is reduced by half. Set aside.

In a 2- to 2 1/2-quart heavy-bottomed saucepan, heat the reserved drippings over medium heat, add the onion, and saute until translucent, 3-4 minutes. Add the rice and increase the heat to medium-high. Stir vigorously until the kernels are translucent and you see "the eye" at the tip of the kernel. (Do not let the rice brown).

Add the remaining 1/2 cup Marsala to the rice mixture, stirring the rice away from the bottom and sides until the liquid is evaporated. Add the hot broth, 1/2 cup at a time, stirring constantly, until the liquid is absorbed and the rice does not stick or burn. After you've used half to three-fourths of the broth, stir in the reduced Marsala and half the crumbled bacon. Add the remaining broth, 1/4 cup at a time, stirring constantly.

Taste the rice after 20 minutes. It should be tender but firm to the bite, and the mixture slightly moist and porridgelike. If it's not tender enough, continue to cook and taste again in 3 to 5 minutes. Remove from heat and stir in the cheese and butter. Season with salt and pepper to taste. Mound the risotto into warmed shallow bowls, top with the remaining crumbled bacon, and serve steaming hot.


bacon recipe source: Everything Tastes Better with Bacon by Sara Perry, p. 61 (San Francisco: Chronicle Books, 2002)

3275. BACON CHEESEBURGER LASAGNA

makes eight servings 


1 1/2 lb. lean (at least 80%) ground beef 
2 medium onions, chopped (1 cup) 
1/4 teaspoon salt 
1/8 teaspoon pepper 
1 can (28 oz) chunky tomato sauce 
1 cup water 
1 egg 
1 container (15 oz) ricotta cheese 
1 cup shredded Swiss cheese (4 oz) 
1/4 cup chopped fresh parsley 
8 slices bacon, crisply cooked, crumbled (1/2 cup) 
12 uncooked lasagna noodles
2 cups shredded Cheddar cheese (8 oz)


Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch skillet, cook beef, onions, salt and pepper over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is brown; drain. Stir in tomato sauce and water. Heat to boiling; reduce heat to medium-low. Simmer uncovered 10 minutes.


In medium bowl, beat egg with fork. Stir in ricotta cheese, Swiss cheese, parsley and 1/4 cup of the bacon.


Spread about 1 cup of the beef mixture in baking dish. Top with 4 uncooked noodles. Spread half of the ricotta mixture, 2 cups beef mixture and 3/4 cup of the Cheddar cheese over noodles. Repeat layers once, starting with 4 noodles. Top with remaining noodles, beef mixture, Cheddar cheese and bacon. Spray 15-inch sheet of foil with cooking spray. Cover lasagna with foil, sprayed side down. Refrigerate at least 2 hours but no longer than 24 hours.



Heat oven to 350°F. Bake covered 45 minutes. Uncover and bake about 30 minutes longer or until bubbly and golden brown. Cover and let stand 10 minutes before cutting.


bacon recipe source: Betty Crocker, General Mills, Inc., P.O. Box 9452, Minneapolis, MN 55440

3274. SWEET POTATO CLAM CHOWDER with BACON

2 dozen medium clams (such as Manila) or 3 dozen small clams (such as Littlenecks)
1 1/2 cups water
1 12-oz. bottle of clam juice, as needed
1 cup (about 4-5 slices) diced raw applewood smoked bacon
1 tablespoon olive oil
1 medium yellow onion, chopped (1 1/2 cups)
2 stalks celery, chopped
1 bay leaf
3 1/2 cups (about 1/4 lb.) raw sweet potato, peeled and diced into 2-inch chunks
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
3 cups half-and-half

Scrub the clams well. Spread them in an even layer in a large 12-inch frying pan with a lid. Add the water, cover, and bring to the water to a boil. Set a heatproof bowl nearby to hold the cooked clams. Cook the clams until the shells open, about 2 to 5 minutes. As a clam opens, remove it from the pan with tongs and plop it into the waiting bowl. Give the clams 5 minutes more to cook, transferring clams as they open. After 5 minutes, turn off the heat and discard any clams that remain closed. Pour the pan liquid through a fine-meshed sieve or cheesecloth to strain out any grit. You should have about 1 1/2 cups clam cooking liquid. If there is less than that, add enough bottled clam juice to equal this amount. Set the liquid aside. Transfer the clams, still in their shells, back to the pan and cover it with a lid to keep the clams from drying out while you finish the chowder.

Cook the bacon in a 3-quart soup pot until crisp and brown. When the bacon is done transfer to a paper-towel lined plate to drain, reserving 1 tablespoon of the bacon fat in the pot. Discard the rest of the bacon fat. Using the same soup pot in which you cooked the bacon, pour back in the 1 tablespoon of bacon fat, add the olive oil and heat over a medium flame for a few seconds; add the onion and celery. Cook vegetables until soft and golden, about 5 minutes. Add the sweet potatoes, clam cooking liquid, the bay leaf, salt and pepper. (Save the cooked bacon to sprinkle over the chowder just before serving.) Cover the pan and simmer just until the sweet potatoes are tender, 8 to 10 minutes.

While the chowder simmers, remove the clams from their shell. You can use a paring knife or even a grapefruit spoon to scrape them out of their shells and into a bowl. Discard the shells. When the sweet potatoes are perfectly done, add the clams to the chowder. Pour in the Half and Half, heat gently until the chowder is piping hot, and ladle it into individual serving bowls. Sprinkle bacon around the edge of the chowder and serve.


bacon recipe source: Cat Cora.com

3273. PERCIATELLI with BACON and PEAS

makes 2-4 servings


8 ounces perciatelli pasta
1 teaspoon salt
1 cup frozen peas
1/2 pound bacon, diced
freshly ground black pepper, to taste
freshly grated parmesan, to taste

Fill a large pot 3/4 full of water and add the salt. Bring to a boil over high heat and add the perciatelli. Cook according to package directions. Place the peas in a colander in the sink. Drain the pasta over the peas. Pour the pasta and peas onto a serving platter. While the pasta cooks, sauté the diced bacon in a large skillet over medium-high heat. When the bacon begins to turn golden-brown, turn off the heat and set the skillet aside until the pasta is done. Pour the bacon and drippings over the pasta, top with liberal grindings of the black pepper and Parmesan, toss, and serve with additional Parmesan at the table.

 

 

bacon recipe source: Viking Range, LLC, 111 Front Street, Greenwood, MS 38930

3272. BUCATINI with ONION, BACON and TOMATO

serves six 


one 28-ounce can Italian plum tomatoes
1/2 teaspoon coarse sea salt or kosher salt, or to taste, plus 1 tablespoon for the pasta pot 
4 cups 1/3-inch-thick onion slices (about 3/4 pound) 
4 tablespoons extra-virgin olive oil, plus more for serving 
4 plump garlic cloves, peeled and crushed 
6 ounces bacon, cut in 1/2-inch pieces 
1/2 teaspoon peperoncino flakes 
1 pound bucatini or perciatelli 
1 cup grated Pecorino Romano cheese, plus more for passing

 

Recommended equipment 

A heavy-bottomed skillet or sauté pan, 13- or 14-inch diameter 

 

Drain the canned tomatoes; save all the juices. Cut each tomato in quarters lengthwise; slice the quarters in strips, 1/2 inch wide.

 

Start heating 6 quarts of water with 1 tablespoon of salt in a large pot, to cook the bucatini.

Put 1/2 cup water in the wide skillet, and set it over medium-high heat. Dump in the sliced onions; spread them out and turn them over in the pan as the water starts to boil. Cook the onions, turning occasionally, for several minutes, until they’re softened and the water is nearly evaporated.

Pour the olive oil over the onions, toss in the crushed garlic cloves, and sprinkle with 1/4 teaspoon salt. Stir well to coat all the onion slices with oil; cook for a couple of minutes or more, until onions and garlic are sizzling.

Clear a space on one side of the skillet and scatter in the cured pork (guanciale, pancetta, or bacon). Heat and stir in the hot spot until they’re rendering fat and sizzling, then stir in with the onions. Sprinkle the peperoncino in the pan, stir, and let everything cook for 4 or 5 minutes, until the onions and pork are caramelized and golden—adjust the heat so nothing burns.

Now spill all the sliced tomatoes and their juices into the skillet, and stir well. Rinse the tomato containers with a couple cups of “slosh” water, and stir that in too; season with salt lightly. Bring the sauce to a boil, stirring frequently, and then lower the heat to keep it simmering actively. Let the sauce cook and thicken for about 20 minutes, or until it has the consistency you like for pasta.

When the tomatoes have been added and the sauce is simmering, you can start cooking the bucatini.

With the water at a rolling boil, slide the bucatini into the pasta pot, letting the strands soften so they don’t break, and fanning them out so they don’t stick together. Stir well, cover the pot to bring the water back to the boil over high heat, then cook partially covered.

Stir the bucatini occasionally, and check doneness frequently. When the sauce has thickened, taste it and adjust seasoning—keep in mind that the Pecorino Romano will add salt.

When the bucatini are cooked through but still al dente, lift them from the cooking pot with tongs, drain for just a moment, then drop them right onto the simmering sauce. Toss together continuously, over moderate heat, for a couple of minutes, until the pasta is perfectly cooked and evenly coated with sauce. If the dish is dry, ladle in a bit of hot pasta water from the cooking pot. If the sauce is soupy, toss over higher heat to concentrate.

Turn off the heat, and toss in the grated cheese. Drizzle over it a final flourish of olive oil, and serve, either directly from the skillet or in a warm serving bowl, passing additional cheese at the table.


bacon recipe source: Lidia's Italy by Tanya Bastianich Manuali and Lidia Matticchio Bastianich (Random House, 2010)

3271. RED CABBAGE, TANGERINE and BACON SALAD with BACON VINAIGRETTE

serves six


1 small head red cabbage (about 1 1/2 pounds)
2 tangerines
6 slices lean bacon
1/4 cup red wine vinegar
2 teaspoons Dijon mustard
salt and freshly ground black pepper to taste
3 tablespoons peanut oil 
2 scallions (part of green tops included), thinly sliced

Quarter the cabbage, remove the core, shred the leaves, and place in a large salad bowl. Peel, section, and seed the tangerines, removing as much white pith as possible. Add the sections to the cabbage, toss, and set aside.

In a large skillet, fry the bacon over moderate heat till crisp. Drain on paper towels and crumble coarsely. Pour off all but about 2 tablespoons of fat from the skillet, add the vinegar, and boil down till reduced by half. Add the mustard and stir till well incorporated. Remove from the heat, add the salt and pepper, and then gradually add the oil, stirring briskly to form a smooth dressing.

Pour the vinaigrette over the salad in the bowl, add the crumbled bacon and the scallions, and toss till the ingredients are well coated with the dressing. Chill briefly or serve at room temperature.


bacon recipe source: Pig: King of the Southern Table by James Villas (Houghton Mifflin Harcourt, 2010); Serious Eats weekly recipe newsletter, May 19, 2010

3270. BOURBON and BACON CARAMEL BANANA SPLIT

makes five servings


1 cup diced bacon
3 tablespoons brown sugar
1/4 cup plus 2 tablespoons bourbon
1 cup plus 3 to 4 tablespoons heavy cream
2 tablespoons vanilla extract
8 oz. milk chocolate almond candy bar
5 whole bananas
granulated sugar
5 good quality maraschino cherries
shaved chocolate
vanilla ice cream

Heat a medium sauté pan over medium heat and add the bacon. Cook the bacon until crunchy, about 6 minutes. Once crispy, pour off the excess fat and add the brown sugar, stir to dissolve. Deglaze with the bourbon and add 3 to 4 tablespoons of heavy cream. Heat through and  keep warm while you make the whipped cream.

Add the cup of heavy cream to a large bowl and whisk in the brown sugar and vanilla. Whisk until soft peaks form, about 5 minutes. Set aside.

Melt the milk chocolate almond candy bar.

Cut the banana in half lengthwise and place on a flame resistant surface. Cover the flat portion of the banana in sugar and apply a flame. Let the sugar caramelize. NOTE: you can also put the bananas in the broiler to caramelize if you don’t have blow torch. Place them on a platter and top with the vanilla ice cream, bacon caramel, whipped cream, maraschino cherries, and shaved chocolate. Repeat with the remaining bananas.


bacon recipe source: Michael Symon, The Chew, ABC-TV

3269. BACON LOVERS CHICKEN ALFREDO with FETTUCCINE and BROCCOLI

serves eight 


1 lb thick cut bacon 
1 lb boneless skinless chicken breast 
½ teaspoon kosher salt 
1 teaspoon fresh ground black pepper 
8 tablespoons unsalted butter 
1 cup heavy cream 
4 oz fresh parmesan cheese 
8 oz dried fettuccine 
2 cups frozen broccoli florets

Preheat a large (12") skillet over high heat.

Fill large stock pot with water, add pasta when water boils. Cover pot and bring to a boil over high heat. Once pasta is pliable (no longer breaks if you try to bend it) add broccoli. Cook until pasta is just shy of al dente. Remove from heat.

Meanwhile: Grate cheese and set aside.

Once skillet is hot; use clean scissors to cut bite size pieces of bacon into skillet. Cook, stirring occasionally until bacon is cooked through (adjust heat as necessary). Cook time about 10 minutes.

Meanwhile; wash and chop chicken into bite size pieces. Set aside.

Remove cooked bacon from skillet with a slotted spoon. Place on a plate. Drain most of bacon grease from skillet, leave about 1 Tbsp (do not wash skillet). Add chicken to skillet. Return to stove and medium-high heat. Sprinkle with salt and pepper. Cook until cooked through, stirring occasionally. Remove chicken from skillet, about 5 minutes.

Drain drippings from pan. Return to stove, over medium heat. Cut butter into 8 pieces and add to skillet. Once butter is mostly melted add cream and whisk until combined. Add cheese and whisk until your alfredo sauce is smooth, keep sauce at a bubble.

Using tongs, remove pasta and broccoli from water and add to alfredo sauce. Twist the pasta in the sauce to coat. Add chicken and bacon, toss with and tongs. Heat until sauce is absorbed and coats the pasta, about 5 minutes. Serve.


bacon recipe source: Donna Elick, Parade, September 9, 2013

3268. SIRLOIN SLIDERS with CRISPY BACON and CREAMY HORSERADISH MAYO

yields 12 mini hamburgers, 4 to 6 servings


3/4 pound ground chuck

3/4 pound ground sirloin
2 teaspoons minced garlic
1/4 cup minced onion
1 1/4 teaspoons salt
1/2 plus 1/8 teaspoon freshly ground black pepper
1/2 cup mayonnaise
2 tablespoons sour cream
3 tablespoons prepared horseradish
12 dinner roll-sized small brioche buns, split in 1/2 crosswise
2 tablespoons melted butter for brushing buns
6 slices bacon, cooked crisp, drained, and broken into 2-inch pieces

 

In a mixing bowl, combine the chuck, sirloin, garlic, onion, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper and mix gently but thoroughly to combine. Using a 2-ounce ice cream scoop, divide the mixture into 12 scant 2-ounce balls of meat. Using your hands, shape to form small patties about 3 inches wide and 3/8-inch thick. Place on a plate and cover with plastic wrap. Allow to sit, refrigerated, at least 1 hour and up to overnight for flavors to mingle.

In a small bowl whisk together the mayonnaise, sour cream and horseradish and season with the remaining 1/4 teaspoon of salt and 1/8 teaspoon pepper. Place in a nonreactive bowl and refrigerate until ready to serve, up to 3 days in advance.

When you are ready to cook the burgers, preheat a grill to high and lightly butter the cut sides of the buns with the melted butter. Wrap the buns in aluminum foil and place on the coolest part of the grill to warm while you grill the burgers.

Grill the burgers about 2 minutes per side for medium. Transfer to the warmed buns and garnish with pieces of the crispy bacon. Spoon a dollop of the horseradish mayonnaise on top of the bacon, then place the top portion of the bun over all. Serve the sliders hot.

bacon recipe source: Emeril Lagasse, "Tailgate," The Essence of Emeril, Food Network

3267. BACON, MUSHROOM and EGG RAMEN CHICKEN NOODLE SOUP

6 packages of chicken ramen
3 tablespoons olive oil
8 stalks of green onion, sliced
8 garlic cloves, smashed
8 slices ginger
1/2 lb. of bacon
4 chicken breasts
1 cup frozen mushrooms
parsley, dry

In a medium size frying pan add 1 tablespoon olive oil. Then add the green onions, garlic gloves, and ginger. Saute until warm. In a second frying pan begin cooking the bacon. Once done leave in pan. Remove the seasoning mixture from the first frying pan and set aside. Use this pan to cook your chicken. Once your chicken is done, remove from pan and set aside. In a large stock pot, fill half way with water. Bring to a boil. Crumble the cooled bacon. Add the bacon fat, bacon, green onion, garlic and ginger mixture. Add the ramen noodles and flavor packet. Reduce heat to low. Stir. While this is cooking shred or dice your chicken. Add the chicken. Allow the soup to simmer for a few minutes but do not overcook or your noodles will get mushy. Place soup in bowls and garnish with parsley. For the mushroom and egg variety, add the cooked mushrooms to the bowl. Fry an egg and add it to the top of the soup.


bacon recipe source: Chrystal Mahan, YUM eating, January 15, 2014

3266. CHICKEN and BACON LO MEIN

1/2 pound sliced bacon, diced
2 boneless skinless chicken breast cut into bite sized pieces
2 tablespoons canola oil, divided
1 cup broccoli florets, cut into pieces
1 cup cauliflower, cut into pieces
1 medium carrot, cut into thin 2-inch strips
1 small onion, cut into wedges
2 garlic cloves, minced
1/4 teaspoon ground ginger
1 cup sliced fresh mushrooms
1 tablespoon chicken bouillon granules
1 cup boiling water
1/4 cup soy sauce
3 tablespoons cornstarch
3/4 cup cold water
1/2 pound thin spaghetti, cooked and drained

In a large skillet, cook bacon until crisp; remove to paper towels to drain. Discard drippings. In the same skillet, stir-fry chicken in 1 tablespoon oil until no longer pink, about 2 minutes.
Remove chicken and pan juices.

In the skillet, saute broccoli, cauliflower, carrot, onion, garlic and ginger in remaining oil for 3 minutes. Add mushrooms and cook and stir 2 minutes longer.

Dissolve bouillon in boiling water; stir into vegetables. Stir in soy sauce and chicken with pan juices.

Combine cornstarch and cold water until smooth; add to skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in bacon and spaghetti. Serve immediately.


bacon recipe source: Lynn's Kitchen Adventures, March 2009

3265. BIG EGG, BACON and BEAN SALAD

serves 6 


750 (1.5 lb.) grams salad potatoes
3 eggs
200 (1/2 lb.) grams fine green beans, trimmed
6 rashers smoked streaky or back bacon
100 (3.5 oz.) grams Kalamata olives, stones in or out, it's up to you
100 (3.5 oz.) grams bag baby spinach

For the dressing
1 garlic clove, crushed
3 tablespoons olive oil
1 tablespoon white wine, red wine or cider vinegar
1 teaspoon Dijon mustard
2 teaspoons capers, drained
2 anchovy fillets, finely chopped (optional)
handful shop-bought croutons, to serve 

Bring a large pan of water to the boil, add salt, then drop in the potatoes and set the timer for 20 mins. With 8 mins to go, add the eggs to the pan, making sure they’re submerged. With 4 mins to go, add the green beans. When the cooking time is up, drain everything together in a colander, then cool under cold water. 

While everything boils, heat the grill to high. Grill the bacon for about 8 mins, turning halfway, until crisp and golden. Snip into bite-size pieces. Whisk all the dressing ingredients together with some seasoning in an airtight container. Peel the eggs and cut the potatoes in half. Layer up the potatoes, beans, olives, spinach and bacon, in that order, in a large lidded container, then tuck the eggs around. Chill until needed. 

Just before eating, lift out the eggs and cut in half. Shake or whisk the dressing again, then toss the salad with most of the dressing. Scatter the eggs and croutons on top, drizzle the rest of the dressing over the cut eggs, then tuck in.


bacon recipe source: Jane Hornby, Good Food Magazine, BBC, August 2010

3264. SMOTHERED GREEN CHILE BREAKFAST BURRITOS with BACON and POTATOES

makes six servings


Green Chile Sauce
2 teaspoons canola oil
3/4 cup minced onion
2 cloves garlic, minced
1 tablespoon all-purpose flour
2 cups chopped roasted mild-to-medium New Mexican green chiles, preferably fresh
2 cups reduced-sodium chicken broth

Burritos
3 slices bacon
1/2 cup chopped onion
1 clove garlic, minced
4 cups precooked shredded potatoes or frozen hash browns
2 large eggs, lightly beaten
6 8-inch whole-wheat tortillas, warmed if desired
3/4 cup finely shredded sharp Cheddar cheese (4 ounces)

To prepare sauce: Heat oil in a medium saucepan over medium heat. Add minced onion and 2 cloves garlic and cook, stirring, until very soft, about 4 minutes. Sprinkle flour over the mixture and cook, stirring, for 1 minute more. Add chiles and broth; bring to a boil. Reduce heat to a low simmer and cook until thickened but still easily spoonable, 15 to 20 minutes. Set aside.

To prepare burritos: Meanwhile, cook bacon in a large skillet, preferably cast-iron, over medium-high heat until crisp, about 4 minutes. Transfer to a plate lined with paper towel. Crumble when cooled.

Add chopped onion and 1 clove garlic to the pan and cook, stirring, for 1 minute. Stir in potatoes. Pat the mixture down evenly and cook, without stirring, for 2 minutes. Scrape up the browned bits, pat back down again and continue cooking without stirring for about 2 minutes more. Repeat until the potatoes are golden brown with some crisp edges, about 2 minutes more.

Reduce heat to low. Stir 1/4 cup sauce and eggs into the potato mixture and cook, stirring frequently, until the eggs are just set, 1 to 2 minutes. Stir in the bacon and remove from the heat.

Divide the potato-egg mixture among tortillas. Roll each into a burrito and arrange seam-down on plates or a platter. Reheat the sauce, spoon over the burritos and sprinkle with cheese. Serve immediately.


bacon recipe source: Eating Well, September/October 2010 

3263. SWEET CORN BACON ICE CREAM with CACAO NIBS

serves 6-8


2 cups sweet corn kernels
1 cup heavy cream
2 cups whole milk
⅓ cup light brown sugar
1 teaspoon vanilla
½ teaspoon salt
5 egg yolks
½ lb. bacon, cooked and chopped
⅓ cup cacao nibs

Combine the corn, heavy cream, milk, brown sugar, vanilla and salt in a medium sauce pan. Bring to a simmer for 5 minutes, stirring often. Turn off heat and let sit for an hour.

After an hour, transfer the mixture to a blender and blend on high until smooth.

Pour the mixture through a fine mesh sieve back into the saucepan discarding the solids.

Turn the heat to medium and let the mixture heat back up.

Meanwhile, whisk together the egg yolks in a bowl.

Once the mixture is hot, slowly pour about 1 cup into the egg yolks, whisking constantly.

Pour the egg yolk mixture back into the sauce pan and stir over medium heat until the mixture thickens enough to coat the back of a spoon or spatula.

Transfer to a bowl, bring to room temperature then cover and refrigerate for at least 6 hours until fully chilled.

Pour the chilled mixture into your ice cream maker and churn according to manufacturer’s directions.

Add the chopped bacon and cacao nibs during the last minute of churning.

Transfer the ice cream to a freezer safe container and freeze for 1-2 hours before serving.


bacon recipe source: Gina Matsoukas, Running to the Kitchen, April 9, 2014

3262. CHIPOTLE MACARONI and CHEESE with BACON

2 cups of dry elbow pasta
2 cups of milk
1 cup of cottage cheese
1 chipotle chile in adobo
1 teaspoon mustard powder
1 clove of garlic, roughly chopped
Pinch of cumin
Salt and black pepper to taste
3 cups of shredded cheese, a mix of cheddar and Monterey Jack
1/4 cup of crumbled cotija cheese (optional)
4 pieces of cooked bacon, chopped
1 tablespoon of butter
 
Heat the oven to 375 degrees.

Grease a 9-inch cast-iron skillet or a 9-inch square or round baking pan with the butter. Add the dry pasta.

In a blender, mix together the milk, cottage cheese, chipotle chile, mustard powder, garlic, cumin, salt and black pepper until it’s smooth. Pour mixture over dry pasta and stir until sauce is evenly distributed.

Stir in two cups of the shredded cheese, cover the pan with foil and bake for 30 minutes.

After 30 minutes, remove the foil and stir the macaroni and cheese a couple of times. Top with the remaining 1 cup of shredded cheese and chopped bacon and cook for another 25 minutes uncovered or until brown and bubbling.

Remove from oven, sprinkle with cotija and serve.


bacon recipe source: Lisa, Homesick Texan, February 24, 2010

3261. FRIED CHICKEN and BACON GRAVY SLIDERS

serves four


For the fried chicken:

2 boneless skinless chicken breasts
½ teaspoon ground black pepper
¼ teaspoon salt
¾ cup flour
4 tablespoons canola oil
2 teaspoons bacon bits

For the bacon gravy:
drippings from the fried chicken skillet
1 1/2 tablespoons flour
2 tablespoons butter
½ cup milk
½ cup water
3 dashes ground black pepper
3 dashes salt (or salt to taste)

For the slider:
4 pieces of fried chicken breast
bacon gravy
4 potato rolls (or slider, dinner rolls of your choice)

For the fried chicken: Cut the chicken breasts in half widthwise. Add the salt and pepper to each side of the chicken. Put the flour in a shallow bowl or large plate. Then put a piece of the chicken in the flour and generously coat all sides with the flour. Next, repeat with the rest of the pieces of chicken. Set the pieces of chicken on a plate for just a moment.

Heat a medium size skillet on medium heat. Add the canola oil. Then add the real bacon bits and spread them around in the skillet. When the bacon starts to fry, add the chicken to the skillet. Keep an eye on the side of the chicken that’s facing down and when it turns a light golden color, turn the chicken over. Then after the other side of the chicken turns a light golden color, turn the chicken to the other side again.

After that side turns a little bit darker, turn the chicken again. The idea is to not let the chicken cook or brown too fast. If you notice that the drippings in the pan are turning a darker brown color, turn the heat down just a bit. When all sides of the chicken are a light golden brown (about 7 minutes) turn off the heat, remove the chicken from the pan, set each piece on a rack or plate, and set aside.

For the bacon gravy: Over or close to the kitchen sink, very carefully tilt the skillet slightly and pour out just the oil into a mug, empty can, or heat tolerant bowl (when the oil cools, discard it in the trash). Pour out the oil so that just the yummy crunchies and bacon are left in the pan. Heat the skillet with the drippings on low to medium heat. Add the butter and flour, then stir until the mixture thickens up (about 2 minutes). Next add the milk, water, salt, and pepper, and stir. Continue stirring until the gravy is at the desired consistency (about 5 minutes).

For the sliders: Lay the bottom side of each slider roll on the serving plates with the inside of the roll facing up. Ladle some gravy over the roll. Then add a piece of the fried chicken, and ladle more gravy over the fried chicken. Add the top piece of the slider roll. Serve while warm.


bacon recipe source: Nancy, Coupon Clipping Cook, August 23, 2012

3260. SPINACH BACON CREPES with HOLLANDAISE SAUCE

Crepes
1 1/2 cups milk
3 eggs
1 1/2 cups flour
2 tablespoons vegetable oil

Filling
3 tablespoons butter
2 cups fresh sliced mushrooms
1/2 medium sweet onion, finely diced
1/2 lb. bacon, cooked and finely chopped
1 cup frozen chopped spinach, well drained before measuring
1/3 cup crumbled feta cheese
1/2 cup Parmesan cheese
1/2 cup heavy cream

Hollandaise sauce
1/2 cup butter
2 egg yolks
3 tablespoons fresh lemon juice

Crepes: Put milk, eggs, flour and vegetable oil in blender until blend until smooth. Make crepes however you desire and set crepes aside. I use a crepe maker.

Filling: Saute mushrooms and onions in 3 Tablespoons butter. Add cooked and finely chopped bacon, spinach, feta, parmesan cheese and cream. Take off heat and set aside.

Fill crepes with the spinich mixture and Place in a 9x13 baking pan. Bake at 350 degrees F for 15 minutes. Take out and pour hollandaise sauce over crepes and serve.

While crepes are cooking, make hollandaise sauce: In sauce pan on low heat, melt 1/4 cup butter with the lemon juice. Slowly add and temper egg yolk and cook on low until thickened slightly. Slowly stir in the rest of the butter. Take off heat and pour over crepes.


bacon recipe source: Nikki, Chef in Training, January 4, 2014

3259. DEEP-FRIED DOUGHNUTS with a BROWN BUTTER MAPLE GLAZE, BACON and CHOCOLATE SUACE

yields 4-8 servings


1 (48 oz.) bottle vegetable oil
1 package bacon
1 (48 oz.) sleeve of homestyle biscuits

For the glaze:
1 cup powdered sugar, sifted
1/4 cup unsalted butter, browned
2 tablespoons pure maple syrup
2 tablespoons milk
hot fudge sauce for drizzling

In a medium sized pot, empty a full container of vegetable oil. Attach a candy thermometer to the size of the pot. Heat oil over medium heat until it reach 360-375° F. Turn your heat down slightly to prevent the oil from getting too hot. Use extreme caution, oil will be very hot.

While oil is heating, preheat oven to 425°F. Line a baking sheet with tin foil. Make sure it is a baking sheet with raised edges. Spread bacon out over baking sheet and bake for 18-20 minutes until desired crispness. About halfway through, remove from oven and pour out excess oil. Caution, bacon and oil will be very hot! When bacon is done, put on a paper towel to absorb excess grease. When cooled, chop into small pieces. Set aside.

Remove biscuits from container and cut into fourths lengthwise. With your hands, roll each cutting into a long string, about the thickness of a pencil. Cut in half if necessary.

Once oil is heated, slowly drop biscuits into oil. Bake for about 20-30 second a side until golden brown. Remove with a pair of tongs and set on a paper towel lined plate to drain the excess oil. When finished deep frying, leave your candy thermometer in the oil until it is completely cooled.

For the glaze: Sift powered sugar. This step is necessary to create a smooth glaze. Melt butter in a saucepan. Once melted, continue to stir until butter turns a golden brown. Pour melted butter over powdered sugar. Add maple syrup and milk. Whisk until smooth. For a thicker glaze, add only 1 tablespoon of milk instead of two. Or add additional powered sugar. To make glaze thinner, add additional milk.

Heat fudge sauce in the microwave for 30-60 seconds until thin.

To assemble the fries, please bottom layer of donut fries on the plate and drizzle maple glaze and chocolate syrup. Sprinkle with bacon. Repeat for as many layers as you want to make.


bacon recipe source: Julianne, Beyond Frosting, January 26, 2014

3258. BACON-WRAPPED REDFISH

2 redfish fillets cut in half

8 slices thick sliced bacon
1 medium onion, chopped
1 medium tomato, chopped
3 cloves garlic, chopped
1 rib celery, chopped
1/2 cup Italian dressing
Salt and pepper for seasoning
Chopped Parsley for garnish

Marinate fillets at least 4 hours in Italian dressing. Preheat oven to 350 F. In medium skillet, fry bacon until just beginning to curl and set aside, reserving grease. In skillet with bacon grease, sauté vegetables until soft. Meanwhile, drain fillets and wrap each fillet piece with 2 strips of bacon. Place on oven proof pan sprayed with non-stick spray and cook in preheated oven for 8-10 minutes or until fish flakes with fork. Serve fish on preheated plate after spooning generous amounts of sautéed vegetables over each fillet, sprinkle with parsley. Serve with garnished toasted French bread.


bacon recipe source: Reggie and Kay Howell, Outdoors with Don Dubuc

3257. COCKLE and SMOKED BACON PIE

serves two


1 oz. butter

8 oz. smoked bacon

Half clove garlic, chopped fine
1 onion, chopped

1¾ oz. plain flour
1 egg yolk
17½ oz. fresh cockles cooked, cooled (reserve the cooking liquid)
2 tablespoons (¼ oz.) spring onions
Puff pastry

Melt butter in a pan, add the bacon, onion and garlic and sauté until caramelised. Add the flour and cook for a few minutes, stirring all the time. Slowly pour in the liquid from the cockles bit by bit until all incorporated and you have a thickened, smooth sauce. Leave to cook on a low heat for 20 minutes. Then leave to cool. Add the shelled cockles and spring onions. Put this mixture into two deep soup bowls then cut a puff pastry ring to fit the lip of the chosen bowls. Brush with egg yolk, then cut out a disc of puff pastry to fit as a lid. Brush with egg yolk and make a little hole in the middle of the pastry lid. Cook in oven for 25 minutes at 325F until the pastry is golden brown and has properly risen. Serve with hot crusty bread such as sourdough.


bacon recipe source: Nigel Godwin, St. David's Day recipes, The Telegraph, February 27, 2009

3256. BACON CHOP with PICKLED RHUBARB

serves four


4 bacon chops, weighing about 180-200g

200 grams rhubarb, trimmed
2 shallots, peeled, halved and thinly sliced
150 ml cider vinegar
1 tablespoon caster sugar

Salt and freshly ground black pepper. Dissolve the sugar in the vinegar. Thinly slice the sticks of rhubarb on the angle and mix with the shallots in a non-reactive bowl; season to taste. Cover with clingfilm and leave for 3-4 hours, or overnight. Heat a ribbed griddle or heavy frying pan and cook the chop for 4-5 minutes on each side. Drain the liquid from the rhubarb and serve separately, or on the plate with the chop.


bacon recipe source: Mark Hix, The Independent, February 8, 2014; Independent Print Ltd, 2 Derry Street, London W8 5HF, UK

3255. SMOKED BACON, OKA CHEESE and SWEET POTATO GRATIN

serves four


1 cup diced onion
2 cloves garlic
6 slices smoky bacon, minced
1 tablespoon olive oil
1 cup chicken broth
1/2 cup heavy cream
2 lbs. peeled sweet potatoes in lengthwise slices, 1/8 inch thick
1 1/2 cups oka cheese
4 tablespoons butter
1 cup bread crumbs

In a saucepan saute onion, garlic and bacon in oil until the onions are slightly browned. In a separate pot bring chicken broth and cream to boil. Set aside.


Grease a casserole dish with a little butter or oil and layer in with sliced sweet potatoes. After each layer, sprinkle some bacon and onion mixture and a little cheese. Moisten each layer with 2 tablespoons of chicken broth and cream. Repeat the layering until the potatoes are about 1/2 an inch from the top.




In a separate frying pan, melt butter and combine with bread crumbs. Sprinkle this mixture over the sweet potatoes. Place casserole dish in 350°F oven for about 1 hour. Do not cover. If bread crumbs become to dark, simply lower the oven to 300°F and continue cooking until a knife is easily inserted through the sweet potatoes.


bacon recipe source: Laura (member/cook), Alberta, Canada; TasteBook.com

3254. RAVIOLI with APPLES, BACON and SPINACH

serves four


16 ounces fresh or frozen cheese ravioli 

6 slices bacon 

2 tablespoons olive oil 

2 cloves garlic, thinly sliced 

1 crisp red apple (Braeburn or Gala), quartered and thinly sliced 

1 bunch fresh spinach, thick stems discarded 

Kosher salt and pepper 

1 tablespoon fresh lemon juice 

 

Cook the ravioli according to package directions. Meanwhile, cook the bacon in a skillet over medium heat until crisp, 6 to 8 minutes. Transfer to a paper towel–lined plate; break into pieces when cool. Wipe out the skillet; heat the oil over medium heat. Add the garlic; cook, stirring occasionally, until golden brown, 1 to 2 minutes. Add the apple; cook, tossing, for 1 minute. Add the spinach, 1/2 teaspoon salt, and 1/4 teaspoon pepper; cook, tossing, until beginning to wilt, 1 to 2 minutes. Fold in the lemon juice and bacon. Serve over the ravioli.

 

 

bacon recipe source: Woman's Day Kitchen, 300 W 57th Street, 28th Floor, New York, NY 10019

3253. TOMATO PANNA COTTA with BACON FOAM

Tomato Panna Cotta
1 ¼ cup heavy cream
5 tablespoons homemade heirloom tomato paste (or store bought)
2 teaspoons orange blossom honey
½ teaspoon lavender
1 ½ teaspoon kosher salt
1/8 teaspoon ground black pepper
1/8 teaspoon Tabasco
1/8 teaspoon red wine vinegar
2 silver sheet gelatin, bloomed in cold water and squeezed dry


Candied Tomatoes
Heirloom Toy box tomatoes
Extra fine sugar

Bacon foam
½ lb apple wood smoked bacon
1 smoked ham hock
1 small onion
2 carrots
3 ribs celery
3 cloves garlic
4 cups chicken stock

Bacon bits
4 slices bacon 
 
Tomato Panna Cotta: In a saucepan, heat heavy cream over low heat. In a bowl whisk tomato paste, honey, lavender, salt, pepper, and Tabasco. Slowly add warm cream into tomato paste mixture. Add in red wine vinegar and whisk until combined. Add in bloomed gelatin. Divide into 4-4 oz. ramekins and chill in refrigerator.
 
Candied tomatoes: Preheat oven to 350°. Lightly spray a sheet pan with oil. Cut tomatoes in half and toss in enough sugar to lightly coat. Put tomatoes cut side up on prepared pan and bake for 8 minutes. Cool in refrigerator.

Bacon foam: In a heavy bottomed stock pot brown off the bacon and ham hock. Add vegetables and brown 5 minutes more. Deglaze with chicken stock and bring to a boil. Reduce heat and let simmer for 2 hours repalciong with water if it gets to dry. Strain and refrigerate. When cold remove fat and measure out 1 cup. Add ¼ cup heavy cream. Adjust seasoning with kosher salt. Put in a syphon dispenser and add 1 cartridge Co2. Shake well before dispensing.
 
Bacon bits: Cut bacon or grind through a meat grinder. In a small frying pan, render off the bacon until golden brown. Strain. Put on paper towels to absorb extra fat.

Put bacon foam on panna cotta. Top with candied tomato, bacon bits, and a sprig of basil.


bacon recipe source: Vintners Inn, Santa Rosa Hotel, 4350 Barnes Road, Santa Rosa, CA 95403

3252. FRIED RICE with KOREAN BURDOCK ROOTS and BACON (우엉볶음밥)

makes 2-3 servings


1½-2 cups cooked rice, cold

½ small size onion, diced

½ carrot, diced

2 celery sticks, diced

¼ lb. braised Korean burdock roots (recipe below)

2 strips fresh bacon, diced

sesame seed oil

salt to taste

soy sauce to taste

1 tablespoon toasted sesame seeds 

Korean burdock roots

2 roots of Korean burdock

6 tablespoons soy sauce

4 tablespoons Korean rice syrup (substitute: 4 tablespoons honey or Oligo syrup)

5 tablespoons water

grape seed oil

                  

Take a medium bowl and fill it with 2 cups of water. Add 1 tablespoon vinegar. Wash thoroughly the burdock roots and cut each into 4 sticks lengthwise. With a paring knife, peel off each burdock stick and place it in the bowl to prevent browning. Cut each burdock stick into two to three lengthwise; cut each short stick into very thin slices, then cut slices into thin shreds. Soak strips in the above vinegared water for 10 minutes to remove the astringency and to prevent browning. Drain well. Place a large frying pan over medium heat and pour enough grape seed oil to generously coat the pan. Add and fry the burdock strips for about five minutes, stirring frequently. Add in 6 tablespoons soy sauce and 5 tablespoons water and stir. Cook for about 10 minutes, stirring occasionally until the moisture almost disappears. Add in 4 tablespoons rice syrup and combine well. Remove from heat and let cool.

In a large skillet, sauté the diced fresh bacon over medium until golden brown. Add the diced onion, carrot, celery sticks until tender but still crunchy and crispy. Add a little oil to the skillet, and then the rice and diced burdock roots. Gently mix with a wooden spoon to combine. Turn the heat to low and add salt and/or soy sauce to taste. You might add a little more sesame oil if you prefer. Sprinkle with sesame seeds and serve while hot. 


bacon recipe source: Jea Kim, My Dear Korea: Korean Recipes, May 10, 2013

3251. BACON-WRAPPED FILET MIGNON with BLUE CHEESE BUTTER

serves eight 


Bacon-wrapped filet mignon
8 8-10 oz. filet mignons, 3-inches thick
8 bacon slices
salt and pepper to taste

Blue cheese butter
1 stick butter
2 tablespoons minced garlic
¼ teaspoon onion powder
¼ teaspoon steak seasoning
75 grams blue cheese
¼ teaspoon dried thyme

Blue Cheese Butter: Soften the butter, either in the microwave or with time, and add to a food processor. Add the rest of the butter ingredients except the blue cheese. Mince the mixture until blended. Add the blue cheese and mix again. Transfer to a tupperware container and refrigerate, can be prepared ahead of time.

Bacon-wrapped filet mignon: Remove meat from the refrigerator and bring to room temperature (30 min). Salt and pepper both sides. Wrap with bacon, securing with a toothpick. Sear on high heat in an oven proof skillet for three minutes a side. Transfer to a 450 degree oven and cook until done. For a 3 inch filet mignon this will be 8-10 minutes but you should check with a thermometer for your desired finish level and meat thickness.


bacon recipe source: Caveman Keto.com

3250. BACON CAPRESE SALAD with KOMBUCHA VINAIGRETTE

Bacon Caprese Salad
2 slices bacon, cooked and crumbled
1 ripe tomato
4 thick slices fresh mozzarella
4 large basil leaves, slivered
1-2 tablespoons extra virgin olive oil

Kombucha Reduction Sauce 
2 cups kombucha vinegar
2 teaspoons coconut sugar

Kombucha Reduction Sauce: In a small saucepan over med/high heat, mix sugar and kombucha and reduce to about 1/2 cup. Set aside and let cool. 

Bacon Caprese Salad: Slice tomato into 4-5 thick slices. Place a piece of cheese between each slice along with a sprinkle of bacon and basil. Pour olive oil and kombucha sauce over the top.


bacon recipe source: Pickle Me Too, April 16, 2013

3249. WATERMELON and CANDIED BACON SALAD

serves six


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

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

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

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

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

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

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

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


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