serves four
4 slices bacon, chopped
1 medium onion, chopped
4 stalks celery, chopped, plus leaves for serving
6 cups low-sodium chicken broth
2 large russet potatoes (about 1 pound), peeled and chopped
1 bay leaf
1/4 to 1/2 teaspoon crushed red pepper
kosher salt and black pepper
1 pound skinless firm white fish fillets (such as striped bass or tilapia), cut into 2-inch pieces
1 tablespoon chopped fresh chives
Cook the bacon in a large saucepan
over medium heat until crisp, 5 to 7 minutes; transfer to a plate.
Increase heat to medium-high.
Add the onion and celery to the
drippings in the saucepan and cook, stirring often, until beginning to
soften, 3 to 5 minutes.
Add the broth, potatoes, bay leaf,
crushed red pepper, ¾ teaspoon salt, and ¼ teaspoon black pepper. Bring
to a simmer and
cook, stirring occasionally, until
the vegetables are tender, 15 to 18 minutes.
Add the fish to the broth mixture
in the saucepan and cook until opaque throughout, 3 to 5 minutes. Remove
the bay leaf. Sprinkle
with the chives, bacon, and celery
leaves.
bacon recipe source: Dawn Perry, Real Simple, April 2013
Tuesday, May 20, 2014
Monday, May 19, 2014
3297. FRENCH WHITE BURGUNDY CHICKEN and EGG NOODLES with BACON
yields six servings
1 tablespoon extra-virgin olive oil
1 tablespoon extra-virgin olive oil
4 slices good quality bacon, chopped
1/2 cup all-purpose flour plus 2 tablespoons
2 pounds chicken tenders, cut into 1 1/2 to 2-inch pieces
Salt and pepper
1/2 pound button mushrooms, quartered
3 ribs celery from the heart of the stalk and leafy tops, chopped
1 carrots, peeled and chopped
2 parsnips, peeled and chopped
2 tablespoons chopped fresh thyme, 4 to 5 sprigs
4 tablespoons butter, divided
2 cups white French burgundy wine, 1/3 bottle
1 cup chicken stock
2 cups frozen pearl onions
1 pound extra-wide egg noodles
Freshly grated nutmeg, to taste
A handful flat-leaf parsley, finely chopped
1/2 cup all-purpose flour plus 2 tablespoons
2 pounds chicken tenders, cut into 1 1/2 to 2-inch pieces
Salt and pepper
1/2 pound button mushrooms, quartered
3 ribs celery from the heart of the stalk and leafy tops, chopped
1 carrots, peeled and chopped
2 parsnips, peeled and chopped
2 tablespoons chopped fresh thyme, 4 to 5 sprigs
4 tablespoons butter, divided
2 cups white French burgundy wine, 1/3 bottle
1 cup chicken stock
2 cups frozen pearl onions
1 pound extra-wide egg noodles
Freshly grated nutmeg, to taste
A handful flat-leaf parsley, finely chopped
Heat
a Dutch oven over medium-high heat with extra-virgin olive oil. Add
bacon and cook until crisp, about 5 minutes, remove with slotted spoon.
Heat a pot of water to boil for egg noodles.
While bacon crisps, scatter 1/2 cup flour on a shallow dish. Season the chopped chicken with salt and pepper and add to flour. Toss the chicken to coat and shake off the excess as you add it to the hot bacon drippings. Lightly brown the chicken about 3 minutes on each side then remove. Add mushrooms to the pan and add the celery, carrots and parsnips as you chop them Season with salt, pepper and thyme. Cook vegetables 5 to 6 minutes to tenderize them. Scoot vegetables off to the sides of the pan forming a well. Add 2 tablespoons butter to the well and melt them whisk in 2 tablespoons flour. Whisk wine into roux, shake pan to combine then stir in stock. Add chicken back to the pan and stir in the onions. Simmer the chicken 10 minutes. Adjust seasoning.
Salt water for egg noodles. Add noodles and cook to al dente. Drain noodles and return to hot pot. Add 2 tablespoons butter to noodles and toss to melt. Season noodles with nutmeg, salt and pepper, to taste, and garnish with parsley.
bacon recipe source: Rachael Ray, "It's The Least I Can Do," 30 Minute Meals, Food Network
Heat a pot of water to boil for egg noodles.
While bacon crisps, scatter 1/2 cup flour on a shallow dish. Season the chopped chicken with salt and pepper and add to flour. Toss the chicken to coat and shake off the excess as you add it to the hot bacon drippings. Lightly brown the chicken about 3 minutes on each side then remove. Add mushrooms to the pan and add the celery, carrots and parsnips as you chop them Season with salt, pepper and thyme. Cook vegetables 5 to 6 minutes to tenderize them. Scoot vegetables off to the sides of the pan forming a well. Add 2 tablespoons butter to the well and melt them whisk in 2 tablespoons flour. Whisk wine into roux, shake pan to combine then stir in stock. Add chicken back to the pan and stir in the onions. Simmer the chicken 10 minutes. Adjust seasoning.
Salt water for egg noodles. Add noodles and cook to al dente. Drain noodles and return to hot pot. Add 2 tablespoons butter to noodles and toss to melt. Season noodles with nutmeg, salt and pepper, to taste, and garnish with parsley.
bacon recipe source: Rachael Ray, "It's The Least I Can Do," 30 Minute Meals, Food Network
Sunday, May 18, 2014
3296. SEARED POLLOCK with BACON and ONIONS
makes four servings
6 slices applewood bacon
1 large sweet onion, cut into 1/4-inch rounds
1 large apple, peeled, cored and thinly sliced
2 garlic cloves, minced
pinch of crushed red pepper flakes (optional)
1 tablespoon butter
1 tablespoon olive oil
4 5-oz. pollock fillets
4 tablespoons cornstarch
In a large skillet cook bacon over medium-high heat 5 minutes or until crisp. Transfer to a plate lined with paper towels to drain. Crumble and set aside.
Drain all but 1 tablespoon of the drippings from skillet. Place skillet over medium heat. Add onion; cook and stir 5 minutes. Add apple; cook 5 minutes. Add garlic and (if desired) red pepper flakes; cook 2 minutes. Transfer to a bowl; set aside.
Place cornstarch in a shallow dish; set aside. Place same skillet over medium-high heat; add butter and oil. Season fillets with salt and pepper to taste. Dip fillets in cornstarch, coating both sides. Place fillets in skillet; cook 3 to 4 minutes per side or until fish flakes easily with a fork.
Place 1 fillet on each of 4 plates. Top with onion mixture, sprinkle with crumbled bacon, and serve.
bacon recipe source: Glen's Fresh Market
6 slices applewood bacon
1 large sweet onion, cut into 1/4-inch rounds
1 large apple, peeled, cored and thinly sliced
2 garlic cloves, minced
pinch of crushed red pepper flakes (optional)
1 tablespoon butter
1 tablespoon olive oil
4 5-oz. pollock fillets
4 tablespoons cornstarch
In a large skillet cook bacon over medium-high heat 5 minutes or until crisp. Transfer to a plate lined with paper towels to drain. Crumble and set aside.
Drain all but 1 tablespoon of the drippings from skillet. Place skillet over medium heat. Add onion; cook and stir 5 minutes. Add apple; cook 5 minutes. Add garlic and (if desired) red pepper flakes; cook 2 minutes. Transfer to a bowl; set aside.
Place cornstarch in a shallow dish; set aside. Place same skillet over medium-high heat; add butter and oil. Season fillets with salt and pepper to taste. Dip fillets in cornstarch, coating both sides. Place fillets in skillet; cook 3 to 4 minutes per side or until fish flakes easily with a fork.
Place 1 fillet on each of 4 plates. Top with onion mixture, sprinkle with crumbled bacon, and serve.
bacon recipe source: Glen's Fresh Market
Saturday, May 17, 2014
3295. BAKED APPLES with OATS, BACON, CHOCOLATE and RAISINS
yields four servings
2 cinnamon sticks
Preheat the oven to 350°. In a small skillet set over medium heat, add the bacon and cook, stirring often, until it is browned and crisp, about 6 minutes. Use a slotted spoon to transfer it to a paper towel-lined plate, saving the bacon fat.
Trim off a thin slice from the bottom of each apple so it stands upright. Use an apple corer or melon baller to make a wide well in the center of each apple, discarding the seeds. Set the apples in a square baking dish.
In a medium bowl mix, together the oats, chocolate, raisins, crispy bacon and 1 tablespoon of the warm bacon fat. Divide 2 tablespoons of Calvados among the apple cavities, then stuff each apple with some of the bacon-oat mixture.
To the baking dish, add the remaining ½ cup of Calvados and the apple juice. Drizzle the maple syrup over the top of each apple and top each with a ½ tablespoon of butter. Add the cinnamon sticks to the baking dish and bake the apples for 25 minutes.
Baste the apples with the liquid, then loosely tent the apples with a piece of aluminum foil and continue to bake until a paring knife easily slips into an apple, 20 to 25 minutes longer. Remove from the oven and cool 15 minutes before serving with the roasting juices.
bacon recipe source: Tasting Table Test Kitchen
2 bacon strips, finely chopped
4 crisp apples
2 tablespoons old-fashioned rolled oats
1 tablespoon finely chopped dark chocolate (or small chocolate chips)
2 tablespoons finely chopped raisins
½ cup plus 2 tablespoons Calvados, divided
½ cup apple juice or apple cider
2 tablespoons maple syrup
2 tablespoons unsalted butter, divided2 cinnamon sticks
Preheat the oven to 350°. In a small skillet set over medium heat, add the bacon and cook, stirring often, until it is browned and crisp, about 6 minutes. Use a slotted spoon to transfer it to a paper towel-lined plate, saving the bacon fat.
Trim off a thin slice from the bottom of each apple so it stands upright. Use an apple corer or melon baller to make a wide well in the center of each apple, discarding the seeds. Set the apples in a square baking dish.
In a medium bowl mix, together the oats, chocolate, raisins, crispy bacon and 1 tablespoon of the warm bacon fat. Divide 2 tablespoons of Calvados among the apple cavities, then stuff each apple with some of the bacon-oat mixture.
To the baking dish, add the remaining ½ cup of Calvados and the apple juice. Drizzle the maple syrup over the top of each apple and top each with a ½ tablespoon of butter. Add the cinnamon sticks to the baking dish and bake the apples for 25 minutes.
Baste the apples with the liquid, then loosely tent the apples with a piece of aluminum foil and continue to bake until a paring knife easily slips into an apple, 20 to 25 minutes longer. Remove from the oven and cool 15 minutes before serving with the roasting juices.
bacon recipe source: Tasting Table Test Kitchen
Friday, May 16, 2014
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
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
Thursday, May 15, 2014
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
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
Wednesday, May 14, 2014
3292. POBLANO, BACON and CHEDDAR SKILLET CORNBREAD
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
Tuesday, May 13, 2014
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
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
Monday, May 12, 2014
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
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
Sunday, May 11, 2014
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
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
Saturday, May 10, 2014
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
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
Friday, May 09, 2014
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
Thursday, May 08, 2014
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
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
Wednesday, May 07, 2014
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
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
Tuesday, May 06, 2014
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
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
Monday, May 05, 2014
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
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
Sunday, May 04, 2014
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
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
Saturday, May 03, 2014
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.)
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.
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
Friday, May 02, 2014
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)
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)
Thursday, May 01, 2014
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
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
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