3408. WHITE BEANS with BACON, POACHED EGGS and HARISSA BUTTER

makes two servings


2 teaspoons distilled white vinegar
2 eggs
1 thick-cut bacon strip, cut into ¼-inch pieces
1 cup roughly chopped broccoli rabe
Kosher salt
One 14-ounce can cannellini beans or other white beans, rinsed and drained
8 cherry tomatoes
2 tablespoons unsalted butter
1 teaspoon harissa
Maldon or other flaked sea salt, for finishing


Line a plate with paper towels and set aside. Fill a saucepan two-thirds full with water and add the vinegar. Bring the water to a boil, then reduce it to a simmer. Crack the eggs one at a time into a small bowl, then slide them into the simmering water. Poach until the whites are set but the yolks are still runny, about 4 minutes. Using a slotted spoon, transfer the eggs to the paper-towel-lined plate and set aside.

In a medium skillet set over medium-high heat, cook the bacon until crispy, about 5 minutes. Transfer the bacon to the paper-towel-lined plate, leaving the drippings in the skillet. Add the broccoli rabe and a pinch of salt, and cook, stirring frequently, until the color brightens and the rabe softens a little, about 2 minutes. Transfer the rabe to a small bowl and set aside.

Add the reserved bacon, beans and tomatoes to the skillet, reduce the heat to medium, and cook, stirring occasionally, until hot, about 2 minutes. (Don’t over-stir the mixture or you’ll crush the beans.)

Meanwhile, in a separate skillet set over medium-high heat, melt the butter and cook, swirling the skillet occasionally, until the butter solids are brown and have a toasty aroma, about 5 minutes. Remove the skillet from the heat and stir in the harissa until combined.

Divide the bean mixture between two bowls and top with the rabe and the eggs. Drizzle the harissa butter over the eggs. Sprinkle each serving with a bit of flaked sea salt and serve immediately.


bacon recipe source: kvagner (member), epicurious.com, October 28, 2013; adapted from Put an Egg on It: 70 Delicious Dishes That Deserve a Sunny Topping, by Lara Ferroni (Sasquatch Books, 2013)

3407. HONEY MUSTARD BACON-WRAPPED FILET MIGNON

serves two


2 filet mignon
4 pieces of bacon
⅛ teaspoon garlic powder
salt and pepper, to taste
2 tablespoons spicy brown mustard
1 tablespoon raw honey
1 tablespoon orange juice
goat cheese, to garnish (optional)

Preheat oven to 375 degrees.

Wrap each filet mignon with two pieces of bacon to cover all parts of the sides of filet mignon. Secure with toothpicks to help hold bacon in place.

Sprinkle garlic powder, salt and pepper on the tops and bottoms of each filet mignon.

Place a large saute pan over high heat. Once pan is hot, place each filet bacon side down on the pan. Cook the bacon on all sides. Once cooked, sear both top and bottom of the filet mignon for 2-3 minutes per side in the bacon fat, then place in oven and bake for 9-10 minutes for medium cooked.

While the meat is in the oven, mix together mustard, honey, and orange juice.

Top cooked filet mignon with goat cheese then pour sauce over each filet.


bacon recipe source: Angie Arnott, Aegis Team Crossfit, 6413 Burden Blvd., Pasco, Washington 99301, May 23, 2014

3406. BACON BAKLAVA with BOURBON HONEY SYRUP

makes 24 servings


3 cups pecan halves
1 cup pistachios
1/2 teaspoon ground cinnamon
1 2/3 cups sugar, divided
3/4 cup cooked and crumbled bacon slices
1 (16-oz.) package frozen phyllo pastry, thawed
1 cup unsalted butter, melted
3/4 cup honey
1 (4- x 2-inch) lemon peel strip
1 tablespoon fresh lemon juice
1 (3-inch) cinnamon stick
1/4 cup bourbon

Preheat oven to 325º. Process first 3 ingredients and 2/3 cup sugar in a food processor until the texture of coarse meal. Add bacon; pulse 3 times.

Place 2 phyllo sheets in bottom of a lightly greased 13- x 9-inch pan. Brush well with melted butter. Repeat with 10 sheets, brushing with butter between every 2 sheets. Sprinkle half of nut mixture (about 2 1/2 cups) over phyllo. Repeat phyllo layering with 12 sheets, brushing with butter between every 2 sheets. Sprinkle with remaining nut mixture. Top with 15 sheets, brushing with butter between every 2 sheets. Brush top with butter. Using a sharp knife, score baklava into 1 1/2-inch squares. Bake at 325º for 30 minutes. Reduce temperature to 300º, and bake 50 minutes or until golden brown.

Meanwhile, combine 1 cup water, honey, next 3 ingredients, and remaining 1 cup sugar in a heavy saucepan. Bring to a boil over medium-high heat; reduce heat to low, and simmer, uncovered, 10 minutes, stirring occasionally. Remove from heat; let stand 15 minutes. Strain mixture into a 1-quart glass measuring cup. Stir in bourbon; cool completely (about 1 hour).

Pour syrup evenly over baked baklava. Cool to room temperature. Cover loosely with foil; let stand at room temperature at least 2 hours or overnight before serving.


bacon recipe source: Bourbon & Bacon: The Ultimate Guide to the South's Favorite Food Groups, by Morgan Murphy (@_MorganMurphy) and the Editors of Southern Living Magazine (Oxmoor House/Southern Living/Time House Entertainment, Inc., 2014)

3405. PIOPPINI MUSHROOM, BACON and COMTE FLATBREAD with FRESH SAGE

makes two flatbreads 


Dough
1 package (2 ¼ teaspoons) active dry yeast

¾ cup warm water (105° F to 115° F)

1 teaspoon honey

2 cups all-purpose flour, plus more for dusting

1 teaspoon kosher salt
olive oil for bowls

Toppings
1 head garlic, top ¼ cut off

3 strips thick cut bacon

½ cup olive oil, divided

1 medium sweet onion, cut in half and thinly sliced

½ teaspoon salt

½ cup dry white wine

½ lb pioppini mushrooms, bottom ends trimmed

1½ cups Comté cheese, grated
1 tablespoon fresh sage, finely chopped or chiffonade
fine cornmeal

Tools: Large pizza stone, pizza paddle

Preheat the oven to 450° F.
 
Dough: Whisk the yeast, warm water and honey together with two tablespoons of flour in a large bowl. Let rest until foamy, about 5 minutes. (If the mixture doesn’t foam, throw it away and start again with fresh yeast.)

Add the remaining flour and salt. Stir with a wooden spoon or rubber spatula until the dough comes together in a ball. Kneed the dough for a few minutes in the bowl. Cut the dough in half and drizzle about 3 tablespoons of olive oil in the bottom of two medium-size mixing bowls. Place one piece of dough in each bowl and roll it around to evenly coat with oil. Cover each bowl loosely with plastic wrap and let rest in a draft-free spot for 45 minutes to 1 hour, or until doubled in size.

Toppings: Place the garlic head on a piece of foil, drizzle with ¼ cup olive oil and wrap tightly. Roast on the top shelf of the oven for 30 to 45 minutes until soft and golden. Cool slightly, then squeeze each clove to remove garlic.

Lay the bacon on a cutting board horizontally and cut it into ¼-inch strips. Heat a sauté pan over medium-high heat and cook bacon, stirring occasionally, until crisp and golden. Using a slotted spoon transfer the bacon to a paper towel lined plate. Add 1 tablespoon olive oil and onion to the bacon fat and cook over medium heat until the onions are soft and golden brown, 10 to 12 minutes. Add about 5 cloves of roasted garlic, white wine and salt and scrape up the bits from the bottom of the pan. Cook for 4 to 6 minutes or until the onions are a deep golden color. Transfer to a bowl.

Add the remaining 3 tablespoons olive oil to the same pan and sauté the mushrooms with a pinch of salt over medium-high heat until soft, 4 to 6 minutes. Transfer to a bowl.

To Serve: Lightly flour your work surface and scoop the dough out onto it. Cut the dough in half and gently round each piece out. Cover one dough ball loosely with plastic.

Roll the dough into a 1/8-inch thick round with a flour-dusted rolling pin. Lightly cover the pizza paddle with cornmeal and gently lay the dough on top. Slide the paddle back and forth to make sure the dough isn’t sticking anywhere. Cover the flatbread with half of the toppings and shake one more time to make sure you can easily slide the dough off the paddle. If it’s sticking anywhere, lift the dough in that area and add a little more cornmeal under the dough.

Place the paddle at a slight angle with the tip at the back of the pizza stone and gently shake the dough off the paddle onto the stone. Bake for 10 to 15 minutes, or until crust is golden and cheese is bubbling.

Remove from the oven and top with fresh sage. Let the flatbread cool slightly before cutting it.


bacon recipe source: Caroline Fey, The City Kitchen (San Francisco), October 31, 2011

3404. ADZUKI BEANS with BACON, MISO and KALE

makes 2 entrees or 4 side dishes


1 1/4 cups dried adzuki beans (or 2 cups cooked)
3 slices smoked bacon, cut into lardons
1 onion diced
2–3 large garlic cloves
1/2 Serrano pepper, finely minced
1 teaspoon miso paste
1 1/2 tablespoons rice vinegar
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
2 cups raw shredded kale
feta or ricotta salada cheese
pinch of dried red pepper flakes

Soak beans overnight for a super quick simmer. Rinse the dried beans and place them in a large pot. Add enough water come up two inches above the beans, cover the pot, and go to bed. The following morning, drain off the beans, reserving the water. The water makes a great base for a vegetable broth, and in a pinch I’ve used it instead of broth. Cover the beans with water again, by about 1 inch, and simmer for 30 – 45 minutes, or until al dente. Drain, rinse, and set aside.

Fry the bacon lardons until crispy.

Drain off all by 2 tablespoons of bacon grease, and add the onion, garlic, and Serrano pepper. Sauté unless softened. Add the cooked beans, and miso paste, being sure to distribute the paste through the mixture. Stir for about one minute, and remove from the heat.

Add the rice vinegar, salt, and ground pepper.

Remove the center tough vein of the kale leaves and thinly slice the leaves horizontally. Stir the kale into the beans so that the heat of the beans wilts the leaves.

Optional: Sprinkle a little feta cheese and dried red pepper flakes on top.

bacon recipe source: Susan Pridmore, The Wimpy Vegetarian, March 2013

3403. BOILED PEANUT SOUP with BACON

serves four


1/4 lb. slab bacon or 4 slices thick-cut bacon, finely diced
1 1/2 cups chopped yellow onion (1 1/2 large onions)
3 cups chicken broth
2 cups boiled peanuts, shelled
1 tablespoon plus 1 teaspoon fresh thyme (from twelve 5-inch sprigs)
1 1/2 cups two-percent milk
2 teaspoons white wine vinegar
Kosher salt to taste
finely ground white pepper to taste

Scatter the diced bacon in a 12-inch skillet and saute over medium-high heat, moving the pieces around with a slotted spoon until the bacon is firm and just golden brown, about 3 minutes. Transfer the bacon to a small bowl. Pour off all but 2 tablespoons of the bacon fat and discard.

Add the onion to the skillet and saute until softened and translucent, about 5 minutes. Add the broth, peanuts, and 2 teaspoons thyme, increase the heat to high, and bring to a boil. Reduce the heat to low and simmer vigorously, uncovered, until the peanuts have slipped their skins and the broth is reduced by one quarter, about 10 minutes.

Transfer some of the soup to a food processor or blender and puree until smooth, about 3 minutes. Repeat, processing in batches until all the soup is pureed. Pass the soup through a fine-mesh strainer into the pot; you should have about 3 cups. Add the milk and vinegar and season to taste with salt and pepper.

Ladle into bowls and garnish each bowl with pinches of the remaining thyme leaves.


bacon recipe source: The Lee Bros. Southern Cookbook: Stories and Recipes for Southerners and Would-Be Southerners, by Matt Lee & Ted Lee (NY: W.W. Norton & Company, 2006)

3402. PORK TENDERLOIN with BLUEBERRY-BACON BARBECUE SAUCE

serves six


For the sauce:
3 slices thick cut bacon, diced
1/2 cup minced shallots
1 jalapeno, seeded and minced
2 cups fresh blueberries
1/2 cup packed golden brown sugar
1/4 cup balsamic vinegar
1 tablespoon Dijon stone ground mustard
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
2 tablespoons lemon juice

For the pork:
2 (1-1-1/4 pounds) pork tenderloins (2-2-1/4 pounds in all)
Kosher salt
Fresh ground pepper
1 tablespoon olive oil

Fry bacon on low until slightly crispy; remove bacon to a paper towel leaving the bacon grease in the pan.  Saute shallots and jalapeno in the bacon grease over medium heat until soft, about 2 minutes.  Add blueberries, sugar, vinegar, mustard, garlic powder, salt, lemon juice and cooked bacon.  Simmer until blueberries have split and sauce thickens slightly, about 3 minutes.

Transfer mixture to a blender or food processor; pulse until pureed.  Return sauce to pan so you can warm it slightly when the meat comes out of the oven.

For the pork, remove the silver skin, if any, from the pork tenderloin and season the meat generously with salt and freshly ground pepper.

Preheat oven to 425o F. Heat a large oven proof skillet (if you don’t have an oven proof skillet use a regular one, you will just have to transfer pork to a baking tray or dish for the oven) over high heat, then add oil. Add pork and sear on all sides, turning meat with tongs, about 2 minutes total.

Place meat thermometor in the thickest part of the tenderloin and place skillet or baking tray into the oven. Cook until thermometor reads 155o F (about 20 to 25 minutes) depending on the thickness of the tenderloin.

During the last 5 minutes of cooking, brush a little of the sauce on the tops of the tenderloins, just enough to adhere to the meat.  Serve the rest of the sauce on the side.

Remove tenderloin from the oven and loosely tent with foil and let sit at least 5 minutes before cutting on a diagonal into 1/2″ thick pieces and serve.


bacon recipe source: Cathy Pollak, Noble Pig, March 13, 2012

3401. BACON BLUEBERRY SCONES

makes eight servings


2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/3 cup cold butter, cubed
3/4 cup buttermilk
1 tablespoon canola oil
1 cup fresh or frozen blueberries
4 bacon strips, cooked and crumbled
1 egg
1 tablespoon milk 

In a large bowl, combine the first six ingredients. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk buttermilk and oil; add to crumb mixture just until moistened. Stir in blueberries and bacon. 

Turn onto a floured surface; knead 10 times. Pat into an 8-in. circle. Cut into eight wedges. Separate wedges and place on a greased baking sheet. 

In a small bowl, beat egg and milk; brush over scones. Bake at 425° for 12-15 minutes or until golden brown. Serve warm. 


bacon recipe source: Taste of Home.com

3400. ROASTED SWEET SUMMER CORN with MISO BUTTER, BACON and ROASTED ONIONS

serves four


2 heaping tablespoons shiro (white) miso
2 tablespoons unsalted butter, at room temperature
6 slices smoky bacon, cut crosswise into 1- to 1/2-inch-long batons (1 cup)
1 tablespoon grapeseed or other neutral oil
4 cups corn kernels (cut from 4 to 5 cobs)
heaping 1/4 cup roasted onions
1/2 cup ramen broth
Kosher salt and freshly ground black pepper
1 cup sliced scallions (greens and whites)

Make the miso butter: Combine with the miso with the butter in a small bowl and beat with a wooden spoon until well mixed; the butter should be one color, not a streaky mess. Reserve until needed.

Heat at 10- to 12-inch cast-iron skillet over medium heat for a minute or so, until very warm. Add the bacon and cook, stirring occasionally, until it shrinks to about half its original size and browns but does not overly crisp, about 4 minutes. Remove the bacon with a slotted spoon and drain it on paper towels. Drain the bacon fat from the pan (reserve it for another use if you like) and return the pan to the stove.

Turn the heat to high and add the oil to the pan. When the oil smokes, add the corn to the pan. Saute, agitating the pan or stirring the corn with a spoon, until it turns bright yellow and just a few of the kernels start to brown, 3 to 4 minutes. (If the corn makes a popping noise like popcorn when it hits the pan, ease the heat back down to medium-high.)

Add the bacon and roasted onions to the pan and stir to combine. Add the broth, miso butter, a tiny pinch of salt, and 7 or 8 turns of black pepper. Glaze the corn with the butter and broth by tossing it in the pan or stirring until the butter has melted, the corn is glossy with the sauce, and there's no broth pooled in the bottom of the pan, just a minute or two.

Transfer the corn to serving bowls, scatter with the sliced scallions, and serve hot or warm.


bacon recipe source: Momofuku, by David Chang and Peter Meehan (NY: Clarkson Potters/Publishers, 2009)

3399. ASPARAGUS and TOMATO-BACON STEW

serves six


3 oz. applewood-smoked slab or thick-sliced bacon, cut into 1-inch by 1/4-inch lardons
3 tablespoons coarsely chopped leeks (white and light green parts only)
2 tablespoons coarsely chopped onion
1 teaspoon finely chopped garlic
Kosher salt and freshly ground black pepper
one 14 oz. can San Marzano whole tomatoes
canola oil (optional)
2 1/2 lb. large asparagus, trimmed and peeled
1/4 cup plus 2 tablespoons chicken stock
extra-virgin olive oil

Pour 2 tablespoons water into a medium saucepan and set over medium heat (the water will keep the bacon from crisping as the fat begins to render). Add the bacon, reduce the heat to medium-low, and let the bacon render its fat for 30 minutes. The bacon will color but not become completely crisp. Using a slotted spoon, transfer the bacon to paper towels to drain.

Pour all all but 1-2 tablespoons fat from the pan, reserving the extra fat. Set the pan over medium heat, add the leeks, onion, and garlic to the fat, stir to coat, and season with salt and pepper. Cook for 5 to 7 minutes, until the vegetables are soft. Add the tomatoes, with their juice, bring to a simmer, and simmer for 45 minutes.

Transfer half of the mixture to a food processor and puree. Stir the tomatoes back into the pan, return to a simmer, and cook until thickened, about 15 minutes. (The larger tomatoes will break down and the stew will have the texture of a thick tomato sauce.) Stir in the bacon and reduce the heat to low.

Heat a large frying pan that will hold half the asparagus in a single layer over medium-low heat. Pour a film of the reserved bacon fat or canola oil into the pan. Arrange half the asparagus in the pan, our 3 tablespoons of the stock over it, and sprinkle with salt. Cook until the asparagus is tender but not limp, 6 to 7 minutes. Season with additional salt to taste and arrange the asparagus on a platter. Repeat with the remaining asparagus.

Spoon the sauce in a band across the asparagus. Drizzle with olive oil.


bacon recipe source: ad hoc at home, by Thomas Keller, with Dave Cruz. NY: Artisan/Workman Publishing Company, Inc., 2009

3398. CHEESY BACON and REFRIED BEANS QUESADILLAS

makes eight servings 


1 package (11 oz) flour tortillas (8 inch) 
1 cup canned refried beans 
2 cups shredded Mexican cheese blend (8 oz) 
1/2 lb. bacon, crisply cooked, crumbled  
2 scallions, chopped butter, melted 

1 cup sour cream

1 cup salsa

 

Top half of each tortilla with beans, cheese, bacon and scallions. Fold tortilla over filling; press down with back of pancake turner. Lightly brush melted butter on both sides of each filled tortilla. Heat 12-inch nonstick skillet over medium heat. Cook 2 filled tortillas at a time 3 to 4 minutes, turning once, until golden brown and heated through. Cut into wedges. Serve with sour cream and salsa.

 

 

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

3397. BACON COLLAR with CIDER and APPLE BUTTER

serves 4-6 


1-2 tablespoons olive oil  
2.25 kg bacon collar, rolled and tied 
1 bottles cider 
500 ml chicken stock 
3 bay leaves 
3 sprigs thyme 
120 grams butter 
2 onions, finely chopped 
6 Granny Smith apples, peeled, cored and chopped into chunks 
200 grams Savoy cabbage, thinly sliced

Preheat the oven to 160C/325F.

Heat the olive oil in an ovenproof casserole dish. Season the bacon collar with salt and freshly ground black pepper and sear in the hot dish until golden-brown all over.

Pour in two-thirds of the cider and all of the stock. Bring to a simmer and add two of the bay leaves and the leaves from two sprigs of the thyme. Place into the oven and cook for an hour and a half, or until the bacon collar is tender. Remove from the oven and set aside to rest.

Melt 20g (1 1/3 tablespoons) of the butter in a large frying pan and fry the onions for 2-3 minutes, or until softened. Add the apples and the remaining herbs and season with salt and freshly ground black pepper. Pour in the remaining cider and simmer until most of the liquid has evaporated and the apples have broken down.

Add a few spoonfuls of the cooking juices from the pork into the pan with the apples. Beat 80g of the butter into the apples until well combined.

Meanwhile, tip the cabbage into a large pan and place over a high heat. Add a dash of water along with the remaining butter and season with salt and freshly ground black pepper. Cook for 2-3 minutes, until the leaves begin to soften.

Remove the pork from the casserole and slice. Serve with the buttered cabbage and a few spoonfuls of the apple butter. Drizzle over some more bacon cooking juices.


bacon recipe source: Matt Tebbutt, Market Kitchen, Good Food Channel/UK-TV

3396. THE BEST CLAM CHOWDER

yields 8-10 servings


24 medium-size quahog clams, usually rated "top neck" or "cherrystone," rinsed
1 tablespoon unsalted butter
1/4 lb. slab bacon or salt pork, diced
2 leeks, tops removed, halved and cleaned, then sliced into half moons
3 large Yukon Gold potatoes, cubed
1/2 cup dry white wine
3 sprigs thyme
1 bay leaf
2 cups cream
freshly ground black pepper to taste
1/4 cup chopped parsley

Put the clams in a large, heavy Dutch oven, add about 4 cups of water, then set over medium-high heat. Cover, and cook until clams have opened, approximately 10 to 15 minutes. (Clams that fail to open after 15 to 20 minutes should be discarded). Strain clam broth through a sieve lined with cheesecloth or doubled-up paper towels, and set aside. Remove clams from shells, and set aside as well.

Rinse out the pot, and return it to the stove. Add butter, and turn heat to medium-low. Add bacon, and cook, stirring occasionally, until the fat has rendered and the bacon has started to brown, approximately 5 to 7 minutes. Use a slotted spoon to remove bacon from fat, and set aside.

Add the leeks to the fat, and cook, stirring frequently, until they are soft but not brown, about 10 minutes. Stir in potatoes and wine, and continue cooking until wine has evaporated and the potatoes have just started to soften, approximately 5 minutes. Add enough clam broth to just cover the potatoes, approximately 3 cups, reserving the rest for another use. Add the thyme and the bay leaf.

Partly cover the pot, and simmer gently until potatoes are tender, approximately 10 to 15 minutes.

Meanwhile, chop the clams into bits about the size of the bacon dice.

When potatoes are tender, add cream and stir in chopped clams and reserved bacon. Add black pepper to taste. Let come to a simmer, and remove from heat. (Do not let the chowder come to a full boil). Fish out the thyme and the bay leaf, and discard.

The chowder should be allowed to sit for a while to cure. Reheat it to a bare simmer before serving, then garnish with chopped parsley. Serve with oyster crackers.


bacon recipe source: Sam Sifton, "Founding Fodder," The New York Times Magazine, August 10, 2014

3395. BACON JALAPENO DEVILED EGGS

12 large eggs, hard boiled and peeled
1 cup mayonnaise
1½ teaspoons rice vinegar
¾ teaspoon ground mustard
½ teaspoon sugar
2 jalapenos, seeded and chopped
6 pieces bacon, cooked, crisp, and crumbled
paprika

Slice the hard boiled eggs in half, lengthwise. Remove the yolks and put them in a mixing bowl. Mash the egg yolks with a fork. Add the mayonnaise, rice vinegar, ground mustard, and sugar to the mashed egg yolks and stir until well combined. Mix in the jalapenos and bacon. Put the mixture in a ziploc bag and cut a small hole in the corner of the bag. Fill each egg hole with the mixture. Sprinkle with paprika. Chill until ready to serve.


bacon recipe source: Real Housemoms, March 20, 2013

3394. SWEET POTATO BACON ASIAGO AU GRATIN

1 1/2 pounds sweet potatoes, peeled and cut into thin slices
1 small onion, diced
2 tablespoons flour
2 cups milk of choice
3/4 cup Asiago cheese, shredded
1/4 cup fresh chives, sliced
salt and pepper to taste
4-5 slices of bacon,
1/4 cup Parmesan cheese, shredded

Preheat oven to 400 degrees.

Place sliced potatoes in a large saucepan, cover with water, add pinch of salt, and bring to a boil.

Reduce heat and simmer for 5 minutes. Drain and set aside.

In a skillet cook bacon strips until crisp, and crumble.  Reserve bacon grease and keep warm in skillet. Add diced onions and cook for about 4 minutes. Sprinkle flour over onions and cook for another minute constantly stirring.

Gradually add milk and whisk until well blended. Simmer over medium heat until thickened, stirring frequently. Remove from heat and asiago cheese, chives, salt, pepper, and bacon.

Arrange half potato slices in a 8 inch square baking dish. Pour half of the cheese sauce over the sliced potatoes. Top with remaining potato slices and cheese sauce. Sprinkle with parmesan cheese and bake for about 25-30 minutes until cheese is bubbly and browned.

Garnish with extra sliced chives.


bacon recipe source: Kim Rosenberger, Kim's Healthy Eats, December 26, 2013

3393. ORZO with BACON and ASPARAGUS

yields three servings 


6 slices bacon, cut into 1/2-inch pieces 
1 (14-oz.) can fat-free chicken broth with 1/3 less sodium 
6 1/2 oz. (1 cup) uncooked orzo or rosamarina (rice-shaped pasta) 
8 oz. fresh asparagus spears, trimmed, cut into 1-inch pieces 
1/4 cup sliced roasted red bell peppers (from a jar) 
2 oz. (1/2 cup) shredded fresh Asiago or Parmesan cheese

 

Cook bacon in large nonstick skillet over medium heat until crisp. Reserve bacon and 2 tablespoons bacon drippings in skillet. Add broth; bring to a boil. Add orzo. Reduce heat to low; cover and cook 5 minutes. Add asparagus and roasted peppers; cover and cook an additional 5 to 10 minutes or until orzo and asparagus are tender, stirring occasionally. Sprinkle individual servings with cheese.

 

 

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

3392. CHAR-GRILLED LOUISIANA OYSTERS with BACON-ANCHOVY BUTTER

serves 12


72 Louisiana oysters
1 3/4 lb unsalted butter, divided
1½ cups bacon, applewood smoked, thick cut, small dice
2 tablespoons anchovy fillets, oil marinated, mashed to paste
6 tablespoons garlic, minced
3/4 cup bourbon
2 tablespoons Tabasco® brand pepper sauce
9 tablespoons lemon juice, divided
2¼ cups panko breadcrumbs
3/4 cup parmesan
3 tablespoons smoked paprika

Prepare and light charcoal grill or preheat gas grill.

Combine 1½ lb. butter, bacon, anchovy fillets, garlic, bourbon, Tabasco and 6 tablespoons lemon juice in medium saucepan. Bring to simmer and cook slowly for 30 minutes. Remove from heat and reserve.

Clean outside of Louisiana oysters to remove any loose debris. Shuck oysters. Strain oyster liquid into container and add shucked oysters. Reserve bottom half of shell and discard top half.

Melt remaining ¼ butter in sauté pan. Add breadcrumbs and cook while stirring constantly until slightly browned. Remove from heat and reserve.

Place bottom half of shells on grill. Add small amount of bacon-anchovy butter sauce to each shell. Allow shells and sauce to heat up. Spoon 1 oyster into each shell and top with more sauce and a little oyster liquid. Cook until edges of oyster begin to curl up. Sprinkle with breadcrumbs, Parmesan and smoked paprika. Continue to cook until breadcrumbs brown slightly and oysters are cooked, but not overcooked.

To finish, drizzle each oyster with some of the remaining 3 tablespoons fresh lemon juice.


bacon recipe source: Louisiana Seafood, 1051 North Third Street, 3rd Floor, Baton Rouge, LA 70802

3391. ARUGULA TARTINE with BACON, FETA and TARRAGON VINAIGRETTE

makes 1 serving


1 large egg
1 thick slice sourdough bread
2 oz feta
3 strips bacon, cooked and crumbled
1/2 cup arugula
1 tablespoon tarragon vinaigrette (recipe below)

Tartine assembly: Toast sourdough bread until slightly browned and crispy. In a small bowl, toss arugula with tarragon vinaigrette until coated. Top sourdough bread with arugula, and sprinkle with bacon and cheese.

Fried egg: Heat a small nonstick skillet over medium heat. Cook egg until whites are set and edges begin to curl. At this point the yolk will still be slightly runny. Place egg atop tartine and serve warm.

Tarragon Vinaigrette Dressing
1 tablespoon fresh shallot, minced
4 teaspoons champagne vinegar
1 teaspoon dijon mustard
2 teaspoons fresh tarragon, minced
1/4 cup good quality olive oil
salt and pepper to taste

In a small non reactive bowl, whisk to combine vinegar, mustard, shallot, tarragon, and a generous seasoning of salt and pepper. Slowly pour in olive oil and whisk to emulsify.


bacon recipe source: a Better Happiness St. Sebastian, July 1, 2014

3390. GRILLED BACON WRAPPED CHICKEN with SUN GOLD CHERRY TOMATO SAUCE and AVOCADO

makes four servings


2 boneless, skinless chicken breasts pounded to ½ inch thick
4 slices of thick applewood bacon
1 pint of sun gold cherry tomatoes, each sliced in half
1 garlic clove, minced
1 avocado, thinly sliced
extra virgin olive oil
1 tablespoon fresh basil, torn
salt
pepper

Preheat the grill to medium low heat.

Drizzle a little oil over each chicken breast. Season with salt and pepper. Gently and loosely wrap each breast with 1 slice of bacon. Place the chicken on the grill and let cook for approximately 10 minutes per side or until the chicken is opaque and the bacon is crispy.

While the chicken is cooking, add 1 tablespoon of oil to a skillet over medium heat. Add garlic and cook for 30 seconds. Toss in tomatoes and slowly cook them until they have broken down and released their juices. Season with salt and pepper. Just before serving, stir in basil.

Plate chicken. Pour sauce over top and garnish with avocado.


bacon recipe source: Nicole, A Family That Eats Together, June 28, 2013

3389. POACHED EGGS with BACON CRUMBS and SPINACH

makes four first-course servings 


2 ounces day-old baguette, cut into 1/2-inch pieces 
1/4 pound bacon, minced (1 1/4 cups) 
Kosher salt 
freshly ground pepper 
1 tablespoon extra-virgin olive oil 
10 ounces baby spinach 
1 tablespoon distilled white vinegar 
4 large eggs 
freshly grated nutmeg, for garnish 

In a food processor, pulse the baguette pieces until coarse crumbs form. In a medium skillet, toast the crumbs over moderate heat, stirring occasionally, until golden, 8 minutes. Transfer the bread crumbs to a medium bowl. 

Wipe out the skillet. Add the bacon and cook over moderate heat, stirring occasionally, until browned and crisp, 8 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain, then stir the bacon into the bread crumbs. Season with salt and pepper. 

In a large skillet, heat the olive oil until shimmering. Add the spinach and 3 tablespoons of water and cook over moderately high heat, stirring, until just wilted, about 3 minutes. Using tongs, transfer the spinach to a bowl and season with salt and pepper; keep warm. 

Meanwhile, bring a large, deep skillet of water to a simmer over moderate heat. Add the white vinegar and a generous pinch of salt. Crack the eggs into a small bowl, one at a time, and carefully slide into the simmering water. Poach the eggs over moderate heat until the whites are set but the yolks are still slightly runny, about 4 minutes. Transfer the poached eggs to paper towels to drain. 

Transfer the spinach to plates. Top with the eggs, a sprinkle of bacon crumbs and a pinch of nutmeg. Serve. 


bacon recipe source: Marcelo Betancourt, Food & Wine, May 2013

3388. CHICKEN, BRIE and BACON TURNOVERS

makes four servings


4 6 oz. skinless, boneless chicken breasts

2 teaspoons Cajun seasoning

1 sheet frozen puff pastry, thawed

4 oz. brie, cut lengthwise into 4 slices

4 slices bacon, cooked and crumbled 

 

Preheat the oven to 350 degrees and line a rimmed baking sheet with a rack. Season the chicken with salt, pepper and the cajun seasoning. In a large skillet, heat 2 tablespoons extra-virgin olive oil and brown the chicken on each side for about 2 minutes; transfer to a plate and reserve the skillet. Cut the puff pastry into 4 equal pieces and roll each one out into an 8-inch square. Place a chicken breast onto each of the squares toward one corner; top each with a brie slice and 1 tablespoon bacon. Fold the pastry in half to create a triangle and pinch closed along the edges. Brush with the chicken drippings from the skillet. Using a sharp knife, make 2 small, straight cuts on top to allow the steam to vent. Bake until the chicken is cooked through, 30 to 35 minutes.

 

 

bacon recipe source: EveryDay with Rachael Ray, December 2010

3387. BACON-WRAPPED MEATLOAF with BROWN SUGAR-KETCHUP GLAZE

yields 6 to 8 servings


Brown sugar ketchup glaze

1/4 cup ketchup or chili sauce
2 tablespoons light or dark brown sugar
2 teaspoons cider or white vinegar

Meatloaf
2 teaspoons vegetable oil
1 medium onion, chopped
2 garlic cloves, minced
2 large eggs
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon ground black paper
2 teaspoons Dijon mustard
2 teaspoons Worchestershire sauce
1/4 teaspoon hot red pepper sauce
1/2 up milk, buttermilk or low-fat plain yogurt
2 pounds meat-loaf mix (2 parts ground chuck, 1 part ground veal, 1 part ground pork)
2/3 cups crushed saltine crackers (about 16) or quick oatmeal or 1 1/3 cups fresh bread crumbs
1/3 cup minced parsley
6 ounces thin-sliced bacon

Brown sugar ketchup glaze: Mix all ingredients in a small bowl; set aside.

Meatloaf: Preheat oven to 350 degrees. Heat oil in a medium skillet. Add onion and garlic, saute until softened, about 5 minutes; set aside to cool.

Mix eggs with thyme, salt, pepper, mustard, Worchestershire, pepper sauce, and milk or yogurt. Add egg mixture to meat in a large bowl, along with crackers, oatmeal or bread crumbs, parsley and cook onions and garlic; mix with a fork until evenly blended and meat mixture does not stick to bowl. (If mixture does stick, add additional milk, a couple tablespoons at a time, and continue stirring until mixture stops sticking.)

Turn meat mixture onto a work surface. With wet hands, pat mixture into a loaf approximately 9 by 5 inches.

Cover a wire rack with foil; prick foil in several places with a fork. Place a rack on a shallow roasting pan lined with foil for easy cleanup.

Set formed loaf on rack. Brush loaf with all of glaze, then arrange bacon slices, crosswise, over loaf, overlapping them slightly and tucking them under to prevent curling.

Bake loaf until bacon is crisp and loaf registers 160 degrees, about 1 hour. Cool for at least 20 minutes. Slice and serve.

bacon recipe source: Pam Anderson, Cooking Live, Food Network

3386. GRILLED PORTOBELLO MUSHROOMS with SMOKED BACON and COTSWOLD BRIE

serves two


4 portobello mushrooms or similar large field mushrooms
4-6 rashers of smoked streaky bacon
cotswold brie
4 thick slices from a rustic loaf
1 tablespoon chopped parsley
extra virgin olive oil for drizzling

Season the mushrooms with a little salt and pepper, and then arrange the bacon over the mushrooms so that the bacon juices will run into the mushrooms as they cook. Place the mushrooms under a medium hot grill, and when the bacon is almost cooked, thinly slice the brie and arrange on top. Put back under the grill until the cheese is melted and golden. Toast the bread and serve the mushrooms on top. Sprinkle with chopped parsley and drizzle with a little extra virgin olive oil.


bacon recipe source: Simon Weaver Cotswold Organic Dairy, Kirkham Farm, Upper Slaughter, Gloucestershire GL54 2JS, UK; Pong, August 15, 2014

3385. CALVES LIVER with BACON, SAUTEED ONIONS, and MUSTARD SAUCE

yields six servings


12 ounces bacon, slab or sliced, in 1 by 1/4 inch pieces
10 tablespoons (1 stick plus 2 tablespoons) unsalted butter, cold
6 tablespoons minced shallots
1/2 teaspoon salt
3/4 cup red wine vinegar
3/4 cup brown veal stock or chicken stock
1/4 cup stoneground mustard
6 (8ounce) slices calf's liver, trimmed of all sinew and cut into 1/2 inch slices
Salt and freshly ground black pepper, to taste
1 tablespoon unsalted butter

 

Sauteed onions:
6 tablespoons (3/4 stick) unsalted butter
3 small onions, thinly sliced across width
1/2 teaspoon salt

Fry bacon until crisp. Drain on paper towels and reserve.

Melt 4 tablespoons butter in a medium skillet over moderate heat. Cook shallots with salt until soft and nearly golden, about 3 minutes. Add cooked bacon, stirring briefly to rewarm. Add vinegar, turn the heat to high and reduce by half. Add stock and reduce again by half. Break remaining butter into small pieces and whisk into sauce until smooth. Whisk in mustard and remove from heat.

Preheat grill or a dry skillet. Season liver with salt and pepper. Grill or saute in melted butter over high heat, about 3 minutes per side.

Arrange liver over a bed of Sauteed onions on individual serving plates and spoon on sauce. Serve immediately.

Sauteed onions: Melt butter in a large skillet over high heat. Reduce heat. Saute onions with salt, stirring occasionally, until golden brown, about 15 minutes.

bacon recipe source: Mary Sue Milliken and Susan Feniger, Border Grill, California, 1997

3384. MUSCAT GRAPE and BACON GRILLED CHEESE SANDWICHES

makes 1 sandwich


bread

2-3 tablespoons olive oil
1/4 cup of muscat grapes
1 slice of grilled bacon
2 slices of your favorite cheese

Brush olive oil on the bread before placing the bread on a pre-heated skillet. Top the bread with one slice of cheese, bacon and grapes. Then add another slice of cheese, and bread. Grilled the sandwich for 5-6 minutes, or until the cheese has fully melted. Serve with muscat grapes.


bacon recipe source: Shelby Barone, OC Mom Blog, April 7, 2014

3383. PASTA with MUSHROOMS, SPINACH, BACON and MT. TAM CHEESE

serves 4 to 6 


8 ounces whole-wheat spaghetti

3 tablespoons dried whole-wheat bread crumbs 

2 teaspoons extra-virgin olive oil, divided  

3/4 pound sliced cremini or other mushrooms 

4 cloves garlic, finely chopped  

1/4 teaspoon fine sea salt 

1/4 teaspoon ground black pepper  

4 slices cooked bacon, crumbled 

1/2 cup dry white wine  

10 ounces baby spinach leaves (about 6 packed cups) 

1/2 wheel (5 ounces) Mt. Tam cheese, chilled, diced, divided

Bring a large pot of salted water to a boil. Add spaghetti and cook until just tender, about 12 minutes. Drain, reserving 1/2 cup of the cooking water.

Meanwhile, heat a large skillet over medium-high heat. Add bread crumbs and cook, stirring, until lightly toasted, 3 to 4 minutes. Transfer to a plate. Wipe out the skillet, add oil and return the skillet to medium-high heat. Add mushrooms, garlic, salt and pepper and cook, stirring occasionally, until mushrooms are tender and browned, about 8 minutes. Add bacon and wine. Cook 2 minutes. Add spinach, stirring until it is wilted.

Add pasta and half of the cheese to the skillet and remove from the heat. Stir until combined; add some of the reserved pasta water if pasta seems dry. Transfer to a bowl or platter, sprinkle with bread crumbs and top with remaining cheese.


bacon recipe source: Whole Foods Market, Whole Foods Market, Inc., 550 Bowie Street, Austin, Texas 78703-4644

3382. MAPLE-BACON MOUSSE TARTS

Maple mousse
1 cup (240 ml/ 8 fluid oz.) pure maple syrup
4 large egg yolks
1 package (7g/1 tablespoon) unflavoured gelatine
1 1/2 cups (360 ml. g/12 fluid oz) whipping cream

Bacon-nut crust
About 5 strips of bacon, cooled and crumbled
1 1/2 cups crushed nuts of your choice such as almonds, hazelnuts or walnuts
1 egg, beaten, at room temperature
2 tablespoons sugar

Meringue
3 large egg whites at room temperature
3/4 cup (165 g./5.5 oz) sugar

Maple Mousse: Bring maple syrup to a boil then remove from heat. In a large bowl, whisk egg yolks and pour a little bit of the maple syrup in while whisking (this is to temper your egg yolks so they don’t curdle). Add warmed egg yolks to hot maple syrup until well mixed. Measure 1/4 cup of whipping cream in a bowl and sprinkle it with the gelatine. Let it rest for 5 minutes. Place the bowl in a microwave for 45 seconds (microwave for 10 seconds at a time and check it in between) or place the bowl in a pan of barely simmering water, stir to ensure the gelatine has completely dissolved. Whisk the gelatine/whipping cream mixture into the maple syrup mixture and set aside. Whisk occasionally for approximately an hour or until the mixture has the consistency of an unbeaten raw egg white. Whip the remaining cream. Stir 1/4 of the whipped cream into the maple syrup mixture. Fold in the remaining cream and refrigerate for at least an hour, or until ready to use.

Bacon-Nut Crust: Use a food processor or a zip-lock back with a rolling pin to crush your nuts if whole, use about 1 cup of whole nuts to get 3/4 cups crushed. You want it somewhat coarse. In a bowl mix the crumbled bacon and nuts with the beaten egg and the sugar. Take 6 small 1/2 cup capacity Pyrex cups or a similar container and line the inside with aluminum foil. Spread 1/4 cup of the mixture in the bowl, all the way up to the sides making sure you have a thin and even clean layer all around. Bake at 350 degrees F/175 degrees C. until the nuts are golden and fragrant (about 15 minutes). Let cool completely before unmolding.

Meringue: Preheat the oven to 300 degrees F/150 degrees C. Put the egg whites in a large bowl. Using an electric mixer beat for a few minutes until the whites become stiff. Now add the sugar, a little at a time, whisking until the mixture is stiff and glossy. You should be able to turn the bowl upside down and the mixture won’t fall out. Place baking parchment on to a clean baking sheet. Using a spoon or a piping bag, dollop the meringue into circles that fit inside the rim of your edible cups. Put the tray in the oven, then immediately turn the oven down to 250 degrees F/130 degrees C. and bake for 45 minutes. Turn off the oven and allow the meringues to cool in the oven for a few hours.

Assemble: Carefully unmold the crusts and fill each one with the chilled maple mousse. Decorate as desired using the meringues and any left over bacon bits.


bacon recipe source: Valerie, Une Gamine dans la Cuisine, April 28, 2011

3381. MACHE with APPLE, BACON and HAZELNUTS

serves four

1 tablespoon, plus 1/2 cup, olive oil
1 large shallot, thinly sliced
5 tablespoons white wine vinegar
2 sprigs fresh thyme, stripped
Kosher salt and black pepper
4 bacon slices
1 package mache (about 5 oz.) or another green of your choice
1 apple, cored and thinly sliced
1/2 cup crumbled goat cheese
1/4 cup toasted hazelnuts, chopped

Heat 1 tablespoon olive oil in a large non-stick skillet over medium high heat. Add shallots and saute until tender and golden about 8 minutes. Transfer to a small bowl to cool. Whisk in vinegar and remaining 1/2 cup oil, and thyme leaves to blend. Season with salt and pepper. In the same skillet, cook the bacon until crisp. Drain on a paper towel and then crumble into large pieces. Combine mache, apples, goat cheese and hazelnuts in a large bowl. Pour dressing over salad and toss to coat. Sprinkle with bacon and a little more goat cheese and serve.


bacon recipe source: Kari Brunson, Seattle Post-Intelligencer, July 18, 2008

3380. BACON and MUSHROOM FORMAGGIO TORTELLINI

250 grams tortellini
8 strips of bacon
1 can of button mushrooms
2 tablespoons of butter
3 cloves of garlic minced
1 teaspoon of ground sage
1 1/2 teaspoon dried oregano
1 1/2 teaspoon dried basil
1 teaspoon dried thyme
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
pepper
50 grams Parmigiano Reggiano

Put about 1 liter (4 1/4 cups) of water into a saucepan and bring to a boil. Salt the water generously. Add the tortellini and let it cook for about 5 minutes or until it floats to the surface. Strain. Melt butter in a frying pan. Saute the garlic in the butter for 2 minutes. Add the mushrooms and stir fry for 4 minutes until just golden brown. Remove from heat. Cook the bacon in a large pan until crispy. When bacon is ready use tongs to get the bacon and drain on a paper towel. Roughly chop the bacon. Using the same pan of the bacon, do not throw the bacon fat. On low heat add the mushrooms in the bacon fat together with the chopped bacon. Add the tortellini. Add oregano, thyme, basil and sage. Add olive oil, and salt and pepper. Toss for 2 minutes. Add the parmesan and serve.


bacon recipe source: I Has The Munchies, November 19, 2012

3379. AVOCADO GAZPACHO with CUCUMBER, TOMATO and BACON

serves 6-8


2 ripe avocados, pitted and chopped

3 cups heavy cream
1 cup half and half
1 cup chopped celery
1 cup chopped seedless cucumber
2 cups deseeded and chopped Roma tomatoes
1 bunch chopped cilantro
2 tablespoons cumin
1 tablespoon fresh lime zest
1 tablespoon fresh lime juice
1 tablespoon fresh lemon juice
1 tablespoon fresh cracked black pepper
1 tablespoon Kosher or sea salt
4 strips of cooked thick-cut bacon

Place all of the ingredients in a food processor or blender.  Mix on high until all of the ingredients are thoroughly blended, approximately 60 seconds.  This may need to be done in two batches if your blender isn’t big enough to hold all of the contents. Serve immediately, and garnish with slices of the cooked bacon.


bacon recipe source: Chef Chuck Kerber, Cooks and Eats, June 13, 2014

3378. MAYOCOBA BEANS and BACON

2 cups Mayocoba beans, dried 1/4 pound bacon, chopped into 1/2 inch pieces
2 cloves garlic, minced
1 yellow onion, chopped
1/4 teaspoon cayenne pepper
1-2 cups chicken broth
4 ounces fresh cilantro, use leaves only

Soak beans in 6 cups of water, for 8 hours. Drain and rinse. Boil beans in 6-8 cups of fresh water in a pan with a lid.  Bring to a boil and lower to a simmer for an hour. Drain and set aside. Fry chopped up bacon in the pan with the lid until it is crisp. Add garlic and onion. Fry until soft. Add beans and chicken stock  and cook on low for another 40 minutes. Toss in cilantro leaves before serving.


bacon recipe source: Karen McQuary, The Coterie Kitchen, January 26, 2011

3377. BACON-WRAPPED BLACKBERRY PORK ROAST

1/4 cup blackberry preserves
3 tablespoons white wine vinegar or champagne vinegar
2 tablespoons dijon mustard
2 teaspoons chopped fresh thyme
Kosher salt and freshly ground pepper
1 4-to-5-pound boneless center-cut pork loin, trimmed
1 clove garlic, smashed
2 red onions, quartered
8 slices bacon
2 tablespoons instant flour
3 cups low-sodium chicken broth

Combine the preserves, 1 tablespoon vinegar, the mustard, thyme and 1/2 teaspoon each salt and pepper in a small bowl. Poke the pork in a few spots with a paring knife, then rub with the garlic; season with salt and pepper. Rub the pork all over with the preserves mixture, then transfer to a large resealable bag and refrigerate at least 2 hours or overnight.

About 20 minutes before roasting, remove the pork from the refrigerator and preheat the oven to 325 degrees F. Put the red onions in a metal roasting pan and set a rack on top. Wrap the pork with the bacon (see below), then set on the rack. Roast until the bacon is crisp and a thermometer inserted into the center of the pork registers 145 degrees F, about 1 1/2 hours. Transfer the pork to a cutting board; let rest 10 minutes.

Meanwhile, make the gravy: Discard all but 2 tablespoons of the drippings from the pan. Place the roasting pan over 2 burners over medium-low heat and whisk in the flour until incorporated. Add the chicken broth and whisk until thickened, about 5 minutes. Add the remaining 2 tablespoons vinegar and season with salt and pepper.

Remove the twine and slice the pork. Serve with the onions and gravy.

How to wrap pork: Lay the bacon slices over the pork, overlapping them slightly and tucking them under. Tie a piece of kitchen twine around each slice to secure it.

bacon recipe source: Food Network Kitchen/Food Network Magazine

3376. GRILLED CORN with GINGER BACON BUTTER

1/2 lb salted butter (softened)
1/2 cup bacon fat
1/3 cup grated ginger
3 garlic cloves, grated
zest of 3 limes
juice of 3 limes
1/2 cup chopped cilantro
fresh corn (in the husk)

For the butter: Combine all seven ingredients in a mixer fitted with the paddle attachment. Mix until it is evenly blended. Using a spatula, turn the butter onto wax or parchment paper and mold it into a log. Chill. 

For the corn: Shuck the corn removing all of the husk and silk. Preheat a grill (charcoal creates better flavor). Brush the corn on all sides with olive oil. Using tongs grill the corn on all sides until golden in some spots. The corn may pop so be careful. Once it looks delicious, transfer the corn to a platter, season it with a little salt and rub it all over with the ginger bacon butter.


bacon recipe source: Chef Vivian Howard, A Chef's Life, PBS

3375. SMOKY PAPRIKA SOFT-SHELL CRAB SANDWICH with BACON and CHIPOTLE REMOULADE

makes two servings


2 soft-shell crabs cleaned, rinsed and pat dry
1 teaspoon smoky paprika
1 teaspoon garlic powder
1/4 cup flour
3 tablespoons unsalted butter
3 tablespoons vegetable oil
1/2 lemon
4 slices fried thick cut smoked bacon
2 Portuguese rolls
4 slices tomato
4 romaine lettuce leaves
Salt & pepper

Chipotle Remoulade
1 chipotle pepper in adobo sauce
3 tablespoons mayonnaise
1 garlic clove
1 teaspoon fresh lemon juice
2 tablespoons cilantro leaves, stemmed

Season both sides of soft-shell crabs with a pinch of salt and pepper. Combine flour, paprika, garlic powder, pinch of salt in a bowl and fold. Place crabs one at a time in mixture to lightly dust. Use a skillet large enough to hold both crabs, placing skillet over medium high heat adding butter and oil allowing to melt, about 2 minutes. Place crabs in skillet with juice of 1/2 lemon and sauté on each side for 4-minutes per side only turning once (sauté longer if large crabs). To make chipotle remoulade combine all ingredients in a blender and puree until smooth (add more chipotle peppers and adobo sauce if you like it hot). Serve soft-shell crab on Portuguese roll or roll of choice with chipotle remoulade and two slices of bacon. Add lettuce and sliced tomato (optional)


bacon recipe source: Michael Van Horn (The Social Chef), September 13, 2013

3374. EGGS BENEDICT with BACON and ARUGULA

makes four servings 


8 large whole eggs 
4 large egg yolks 
2 tablespoons dry white wine 
Salt 
1 stick unsalted butter, melted 
1 1/2 tablespoons fresh lemon juice 
1/4 teaspoon Tabasco 
8 slices of applewood-smoked bacon, halved crosswise 
5 ounces baby arugula 
2 tablespoons distilled white vinegar 
4 English muffins, split and toasted 

In a heatproof bowl set over a pot of barely simmering water, whisk the 4 egg yolks with the wine and a pinch of salt until doubled in volume and slightly thickened, about 2 minutes. Gradually add the melted butter, whisking constantly, until a thick, creamy sauce forms, about 5 minutes. Whisk in the lemon juice and Tabasco and season the hollandaise with salt. Keep the hollandaise sauce warm, whisking occasionally. 

In a skillet, cook the bacon over moderate heat, turning once, until crisp, 6 minutes. Transfer to a paper towel–lined plate. Pour off all but 1 tablespoon of the fat in the skillet. Add the arugula, toss quickly in the hot oil and transfer to a plate; season with salt. 

Bring a large, deep skillet of water to a simmer over moderate heat and add the vinegar. One at a time, break the eggs into a small bowl and pour them into the simmering water, leaving plenty of space between them. Poach the eggs until the whites are set and the yolks are still runny, about 4 minutes. Using a slotted spoon, carefully transfer the eggs to a paper towel-lined plate. 

Arrange the toasted English muffin halves on plates and top with the bacon, poached eggs, arugula and hollandaise sauce. Serve immediately.


bacon recipe source: Tara Lazar, Food & Wine, October 2012

3373. BRITISH ASPARAGUS, AVOCADO, BACON and SOY BEAN SALAD

serves two


160 grams (6 oz.) fresh or frozen soy beans

1 bundle (about 250 grams/9 oz.) British asparagus, cut into 1-cm lengths
1 teaspoon of vegetable oil
4 rashers smoked back bacon, roughly chopped into bite sized pieces
3 tablespoons of olive oil
1 tablespoon white wine vinegar
1 teaspoon grainy mustard
Zest of 1 small lemon
1 small ripe avocado, peeled and cubed
4 spring onions, finely sliced
Salt and freshly ground black pepper to taste

Heat a saucepan of water to a fast boil, add the soy beans and cook for 4 minutes. Add the asparagus and cook for a further 1-2 minutes or until the asparagus is just tender. Drain well. Heat the vegetable oil in a small frying pan and fry the bacon until crispy. Whisk the olive oil, vinegar, mustard and lemon zest and season to taste. Place the asparagus and soy beans in a bowl, add the bacon, avocado and spring onions. Stir in the dressing, adjust seasoning and serve.


bacon recipe source: Pam Lloyd, British Asparagus

3372. BACON-WRAPPED MANGO PONZU CHICKEN BITES

1 organic chicken breast or thigh, diced into small cubes
4–6 rashers of bacon (depending on size of chicken cubes)
½ mango, sliced into thin slices
1 tablespoon of ponzu sauce
1 teaspoon of sugar
a little vegetable oil for frying
sharp toothpicks

Dice chicken meat into small cubes and leave to marinate in the ponzu sauce and sugar for 20 minutes. Halve the bacon rashers, then take one half and place a mango strip in the middle. Place a chicken piece on top, then roll or wrap both ends of the rasher up and over it, securing with a sharp toothpick. Fry gently in a non-stick pan with a little cooking oil for 5 minutes on each side until bacon is crispy, then remove and place on a paper towel for a few minutes before serving.


bacon recipe source: Sharon Maloney, Iron Foodie recipe competition, Foodie Magazine, 3/F, Chao’s Building, 143–145 Bonham Strand, Sheung Wan, Hong Kong

3371. SPINACH, BACON and BRIE MINI FRITTATAS

makes 12 


6 slices nitrate-/nitrite-free bacon
1/2 cup chopped onion

2 cloves garlic, minced 

10 ounces fresh baby spinach, chopped  

4 large whole eggs 

5 large egg whites  

1/3 cup milk 

1 teaspoon baking powder  

1/2 teaspoon sea salt 

1/2 teaspoon ground pepper  

1/2 cup chopped Brie, rind removed 

 

Preheat oven to 375°F. Spray a 12-cup muffin pan with cooking spray. Heat a sauté pan over medium heat. Add bacon and cook until browned and crisp. Set aside on paper towels. Drain drippings from pan. Add onions and garlic to same pan. Cook 3 minutes over medium heat, until soft. Add spinach. Cook 2 minutes, until wilted. Add a little water if the pan is too dry. Crumble bacon and mix in with spinach. Set aside.

In a separate bowl, whisk eggs and whites with milk, baking powder, salt and pepper. Stir in spinach mixture and cheese. Divide egg mixture evenly between muffin cups. Bake 20 to 25 minutes, until golden brown and firm to the touch.


bacon recipe source: Whole Foods Market, Inc., 550 Bowie Street, Austin, Texas 78703-4644

3370. CHICKEN, BACON and BLACK BEAN TAQUITOS

makes 4 to 6 servings


6 medium-thick slices (about 5 ounces total) smoky bacon
1 small onion, cut into small dice (about 1 cup)
1 pound boneless skinless chicken thighs, tenders or breasts, cut into ½-inch pieces
1 can (15 ounces) black beans, drained, rinsed, slightly mashed
2 pouches (8 ounces each) enchilada sauce
salt
vegetable oil, such as expeller pressed canola oil or safflower oil
2 medium-sized (6 ounces each) zucchini, cut into sticks about ¼ by ¼ by 2 inch (about 3 to 4 cups)
1 package (1 dozen) corn tortillas
½ cup crumbled queso fresco, farmer’s cheese or mild feta
chopped fresh cilantro

Heat oven to 350 degrees. Cook bacon in large nonstick skillet over medium heat until crisped. Transfer bacon to a plate lined with paper towel and reserve.

Add onion to bacon fat in skillet. Cook and stir until onion is tender, about 3 minutes. Add chicken; cook and stir over medium heat until chicken is nearly cooked through, about 5 to 7 minutes. Stir in slightly mashed beans and ½ cup of the enchilada sauce; heat through, about 2 minutes. Crumble and stir in the bacon. Taste and adjust seasoning with salt if needed. Transfer to a bowl. Cover with foil to keep warm.

Wipe skillet clean and heat 1 tablespoon oil over medium-high heat. Add zucchini. Sauté, stirring, until golden, about 5 minutes. Season with 1/8 teaspoon salt. Set aside.

Lay tortillas out onto a baking sheet in stacks of two and generously brush all sides with oil. Bake, turning them once, to soften and warm, about 3 minutes.

Reduce oven to 300 degrees. Fill each warm tortilla with about 3 tablespoons of the chicken mixture. Then roll up into tight cigars and place on a plate seam side down. Repeat this process with all the tortillas.

In a large nonstick skillet, heat ¼ inch of oil over medium-high heat. Place 4 taquitos at a time, seam side down, into hot oil. Fry, turning once, until golden brown, about 2 minutes per side. Remove to a 13 by 9-inch pan lined with paper towel and keep warm in the oven until all are fried.

To serve, warm the remaining enchilada sauce in a small saucepan. Spoon sauce onto serving platter. Top with fried taquitos. Arrange sautéed zucchini down center of taquitos. Sprinkle everything with queso fresco and cilantro. Serve immediately.


bacon recipe source: Frontera Fiesta with Chef Rick Bayless; Frontera Foods, Inc., 449 N. Clark Street, Chicago, IL 60654

3369. SEARED SALMON with SWEET CORN and BACON SAUTE

serves four; serving size: 1/2 cup corn mixture and 1 fillet 

 

 

2 center-cut bacon slices, chopped

1 medium shallot, finely chopped  

3 green onions, thinly sliced, white and green parts separated 

2 tablespoons dry white wine 

1 tablespoon sherry vinegar or cider vinegar  

1 (10-ounce) package frozen corn kernels 

1/2 teaspoon kosher salt, divided 

1/2 teaspoon freshly ground black pepper, divided 

1 tablespoon canola oil 

4 (6-ounce) center-cut salmon fillets, skinned 

1 teaspoon minced fresh thyme  

 

Cook bacon in a skillet over medium heat 4 minutes or until crisp, stirring occasionally. Add shallot and white parts of onions; sauté 2 minutes. Add wine, scraping pan to loosen browned bits. Stir in vinegar, corn, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook 4 minutes or until thoroughly heated. Stir in green parts of onions.

 

Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Sprinkle fillets with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Add fillets to pan; cook 4 minutes. Turn and cook 3 minutes or until desired degree of doneness. Divide corn mixture among 4 plates; top with fillets. Sprinkle thyme evenly over fillets.

 

 

bacon recipe source: Laraine Perri, Cooking Light, May 2014 

3368. BACON-BEEF LIVER PATE with ROSEMARY and THYME

makes 2 cups


6 pieces uncured bacon
1 small onion, minced
4 cloves garlic, minced
1 pound grass-fed beef liver
2 tablespoons fresh rosemary, minced
2 tablespoons fresh thyme, minced
½ cup coconut oil, melted
½ teaspoon sea salt
slices of fresh carrot or cucumber

Cook the bacon slices in a cast-iron pot until crispy. Set aside to cool, reserving the grease in the pan to cook the liver. Add the onion and cook for 2 minutes on medium-high. Add the garlic and cook for a minute. Add the liver, sprinkling with the herbs. Cook for 3-5 minutes per side, until no longer pink in the center. Turn off heat, and place contents into a blender or food processor with the coconut oil and sea salt. Process until it forms a thick paste, adding more coconut oil if too thick. Cut the cooled bacon strips into little bits and mix with the pâté in a small bowl. Garnish with some fresh herbs and serve on carrot or cucumber slices.


bacon recipe source: Mickey Trescott, Autoimmune Paleo, November 3, 2012

3367. TUSCAN-STYLE BEANS with BACON and KOMBU

makes about 10 cups of cooked beans 

kombu (dried Japanese kelp seaweed), one 4-by-6-inch piece

dried borlotti or cannellini beans, 1½ pounds

smoky bacon, 4 ounces (preferably in 1 piece rather than strips)

extra-virgin olive oil, 2 tablespoons plus 1 teaspoon, plus extra for serving

medium white onion, ½ (finely chopped)

celery, 1 stalk (finely chopped)

fennel fronds and stalks, from 1 bulb (finely chopped)

fresh sage leaves, 8 (finely chopped)

dried bay leaves, 2

fresh rosemary, 1 medium sprig (needles removed and finely chopped)

garlic clove, 1 (smashed with the side of a chef's knife)

dried red pepper flakes, 1 pinch

freshly ground black pepper, 1 pinch

Parmigiano-Reggiano cheese rind, 1

flaky salt, for serving

grated Parmigiano-Reggiano cheese, for serving

In a large bowl, add the: kombu. Cover the kombu with room-temperature water and let the kombu sit until soft and pliant, about 30 minutes. Use scissors to cut crosswise strips into one of the long sides of the kombu, so it looks like a comb. To the bowl, add the: dried borlotti beans. Cover with more room-temperature water to submerge the beans by a few inches. Cover the bowl with plastic wrap and refrigerate overnight.

The next day, strain the beans into a colander. Transfer the kombu to a soup pot along with the: smoky bacon. Cover with 10 cups of water and bring the kombu and bacon to a simmer over medium-high heat, reduce the heat to low and cook (the liquid shouldn't even be simmering) until the water is very cloudy, about 20 minutes.
Set a colander in a large bowl and strain the kombu-bacon broth. Discard the kombu and use tongs to transfer the bacon to a cutting board. Cut the bacon into ¾-inch cubes.

Rinse and dry the soup pot and add to it the chopped bacon, along with: 1 teaspoon extra-virgin olive oil. Set the pot over medium heat and cook the bacon until it begins to render and brown, about 5 minutes. Add: 2 tablespoons extra-virgin olive oil. Warm the oil for 1 minute, then use the wooden spoon to stir in the: chopped onion, chopped celery, chopped fennel fronds and stalks, chopped fresh sage, dried bay leaves, chopped fresh rosemary, smashed garlic clove, dried red pepper flakes, and freshly ground black pepper.
Reduce the heat to medium-low and cook, stirring often, until the onions are translucent, about 5 minutes (don't let the vegetables brown).

To the pot, add the: soaked, strained borlotti beans. Cook until the beans are warmed through, about 3 minutes, then pour in 8 cups of the reserved kombu-bacon broth (save the remaining broth, since you might need to add more to the simmering beans) and add the: Parmigiano-Reggiano cheese rind
Increase the heat to medium-high and bring to a bare boil (just until a few bubbles rise to the surface). Reduce the heat to medium-low and cover, leaving the lid slightly askew. Gently simmer, stirring occasionally and checking often to make sure the beans are not simmering too hard (this could cause the beans to split), cooking the beans until tender, about 1 hour 15 minutes, adding additional kombu-bacon broth if needed (the beans should always be covered by about ½ inch of liquid; if you run out of kombu-bacon broth, use water).

Turn off the heat and uncover the pot. Use a ladle or slotted spoon to transfer the beans and some cooking liquid to bowls, making sure to get a few pieces of bacon in each bowl. Serve drizzled with olive oil, a pinch of flaky salt and some of the grated Parmigiano-Reggiano.


bacon recipe source: Jesse Koide, Mission Chinese Food, 234 Mission St, San Francisco, CA 94110; Tasting Table, March 4, 2013

3366. HONEY and BACON ONIGIRI

makes 4 onigiri 

1/2 batch of sushi rice* at room temperature (*see here)
1 teaspoon soy sauce or tamari
1 teaspoon sesame oil
2 teaspoons honey
1 stalk green onions, finely chopped
2 slices cooked bacon, finely chopped
a pinch of chili flakes
kosher salt
sesame seeds
4 strips of seaweed

To make the filling, mix together the soy sauce, sesame oil, honey, green onion, bacon, and chili flakes. To mold the onigiri, refer to this handy guide. Sprinkle with salt and sesame seeds. If you are eating them immediately, wrap in seaweed and enjoy! If you are saving some for later, wrap them in plastic wrap and store in the fridge. Add the seaweed right before consumption so it is crunchy!


bacon recipe source: Molly Yeh, My name is Yeh, November 2013

3365. ROASTED CHILE, CHEESE, and BACON MINI-TAMALE PIES

yields 12 mini tamale pies 

Filling:

 

7 strips thick sliced peppered bacon1 small onion, chopped
1 roma tomato, chopped
2 to 3 roasted and peeled Anaheim chiles, diced
Handful cilantro, chopped

Tamale Masa:
1 1/2 cups masa harina
1 chicken bouillon cube, dissolved in 1 cup hot water
2 tablespoons vegetable shortening

Toppings:
1 ½ cups Quesadilla or Monterey Jack cheese 

Make filling: Chop bacon into ½-inch pieces and fry in a large skillet until cooked but not crispy; drain and set aside. Discard the drippings. In the same skillet used for cooking the bacon, sauté the onion and tomato about 5 to 7 minutes. Add cooked bacon, diced chiles, and cilantro and stir together. Simmer for a few minutes allowing the flavors to come together. Remove from heat and set aside to cool.

Make tamale masa: Heat the oven to 350 degrees F. Place all of the ingredients in a medium bowl and mix well with your hands until combined. The dough should hold together when squeezed in your hand.

Assemble: Lightly spray a 12 cup muffin pan with cooking spray. Divide the masa evenly among the wells of a muffin pan (about 2 tablespoons per well). Using your fingers, press the masa evenly into a thin layer on the bottom and up the sides of each well. The mixture may feel dry to the touch. Evenly divide the bacon and green chile filling among the masa-lined wells. Bake on middle rack for 20 minutes. Remove the pan from the oven and evenly sprinkle the shredded cheese over the filling. Return the pan to the oven and bake until the cheese is melted and the filling is bubbling, about 10 minutes. Remove the pan to a wire rack and let cool for 5 minutes. Run a small knife around the perimeter of each well to loosen and remove the pies. Serve warm or at room temperature.


bacon recipe source: Yvette Marquez-Sharpnack, Muy Bueno Cookbook, January 17, 2013

3364. BISQUICK BACON EGG CHEESE CASSEROLE

3 cups Bisquick®

1 cup cold water

2 cups shredded cheddar cheese

½ lb. bacon, cooked and crumbled

4 eggs

½ cup milk

½ teaspoon salt 

 

Heat oven to 425ºF. Grease 9x13 baking dish. Mix Bisquick® and water until soft dough forms. Beat vigorously 20 strokes. Gently smooth into ball on floured cloth-covered surface. Knead 10 times. Pat into dish, pressing up ½ inch on sides. Top with cheese. Sprinkle with bacon. Mix remaining ingredients, pour over top. Bake for 20 to 25 minutes.

 

 

bacon recipe source: From Sarah's Kitchen to Yours, April 9, 2013

3363. CABBAGE with BACON and JUNIPER BERRIES

1 tablespoon dried juniper berries, crushed in a pestle and mortar 
2 garlic cloves, peeled and crushed  
2 tablespoons oil for frying 
4 rashers of rindless streaky bacon, finely chopped 
1 small to medium cabbage (Savoy or January King are good), tough core removed, leaves shredded

Use a pestle and mortar (or a rolling pin and small sturdy bowl) to crush the juniper berries, garlic and a teaspoon of salt together. Heat the oil in a large pan, add the bacon and fry until it is just starting to brown. Add the cabbage and juniper mixture and fry until the cabbage is just starting to soften but still has some bite (about 5 minutes or so). Season to taste.


bacon recipe source: Riverford Organic Farms, Buckfastleigh, Devon, TQ11 0JU, UK

3362. COARSE COUNTRY TERRINE (with PORK SHOULDER, PORK BELLY, BACON and PIG'S LIVER)

serves ten

10 oz rindless pork shoulder, chopped into small pieces

10 oz rindless pork belly, chopped into small pieces

5 oz rindless unsmoked streaky bacon rashers, chopped into small pieces

8 oz pig’s liver, rinsed and patted dry with kitchen paper

2 garlic cloves, peeled and crushed

1 orange, juice and zest

6 tablespoons brandy 

3 tablespoons chopped fresh sage leaves

1 tablespoon chopped fresh thyme leaves

1 tablespoon whole black peppercorns 

1 tablespoon juniper berries 

14 oz rindless smoked streaky bacon rashers

7 oz cornichons, drained

sea salt and freshly ground black pepper

Put half the prok shoulder, half the pork belly, half the bacon, the liver and garlic in a food processor and blend until smooth. Add the remaining pork shoulder, pork belly, bacon and pulse until roughly chopped and well combined.

Transfer to a bowl and stir in the orange juice and zest, brandy and herbs until well combined. Grind the peppercorns and juniper berries together with a pestle and mortar and add to the mixture. Stir until well combined. Cover the bowl with clingfilm and chill in the fridge for 1-3 hours.

Place the smoked bacon rashers on a board and stretch one at a time with the back of a knife. Place the first rasher diagonally in the terrine mould making sure some overlaps the edge. Place the second rasher diagonally in the opposite corner. Repeat with the remaining rashers, changing the angle slightly with each rasher so that the whole terrine mould is covered with bacon. (This will make the terrine easier to cut.)

Preheat the oven to 150C/300F/Gas 2. Spoon a third of the pâté mixture into the lined terrine and place half the cornichons neatly on top. (They need to run lengthways down the terrine, so that when the terrine is cut, they form a row of green circles in the centre.)

Spoon another third of the pâté mixture on top of the cornichons and press the surface smoothly and firmly. Cover with a second layer of cornichons and finish with the remaining pâté. Bring the overlapping bacon up and over the pâté to cover the surface.

Cover with the lid (or aluminium foil if using an ovenproof dish) and place the terrine into a small roasting tin. Add enough just-boiled water to the roasting tin to come 2cm/¾in up the outside of the terrine. Bake in the centre of the oven for 1½ hours.

To test the terrine is ready, remove from the oven and insert a skewer into the centre. Hold for 10 seconds, then remove and lightly touch the end. The skewer should feel hot. The pâté should also have shrunk away from the sides of the terrine. Remove from the roasting tin.

Remove the terrine lid, cover with a double layer of aluminium foil and place a couple of cans of beans or some other heavy weights on top. Leave to cool, then chill in the fridge overnight. The next day, turn the pate out onto a board and cut into thick slices. Serve with hot, crusty bread and lots of butter.

bacon recipe source: The Hairy Bikers, Hairy Bikers' Best of British, BBC Food