3318. BACON-APRICOT CORNBREAD with MAPLE ICE CREAM

yields one 8 x 8-inch cornbread, about 9 servings


Maple Ice Cream:
2 cups heavy cream
3 tablespoons pure maple syrup
1 1/2 tablespoons sugar
1 vanilla bean, split
5 egg yolks

Cornbread:
2 tablespoons butter
1 cup plus 2 tablespoons all-purpose flour
1/2 cup diced bacon
1 1/4 cup cornmeal
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk
1/2 cup whole milk
2 eggs, lightly beaten
1/2 cup dried apricots, diced
3 tablespoons honey
1 tablespoon molasses
2 tablespoons maple syrup, optional

To make the maple ice cream, combine the cream, syrup, sugar, and vanilla bean in a saucepan and bring to a boil, stirring occasionally to dissolve the sugar.

Meanwhile, beat the egg yolks until light and fluffy. Remove the vanilla bean from the cream mixture. By droplets at first, whisk the hot mixture into the yolks to temper them. Pour this back into the saucepan, set over medium-low heat and continue stirring until the mixture begins to thicken and give off steam; do not let it come to a boil. Remove from the heat and transfer to a clean bowl. Cover and refrigerate until chilled.

Churn this mixture in an ice-cream maker according to the manufacturer’s directions.

To make the cornbread, preheat the oven to 325˚F. Grease an 8 x 8-inch baking pan with one tablespoon of the butter. Coat with 2 tablespoons of flour and set aside.

Heat remaining tablespoon of butter in a saucepan over medium heat and add the bacon. Cook until the bacon is browned and cooked through, about 5 minutes. Set aside.

Combine the remaining 1 cup of flour, cornmeal, sugar, baking powder, baking soda, and salt in a mixing bowl. Make a well in the center and add buttermilk, milk, and eggs. Stir until just combined.

Combine apricots, honey, molasses, and cooked bacon with about a tablespoon of the bacon drippings and stir to combine. Pour cornbread mixture into prepared pan and bake until a toothpick inserted into the center comes out clean, about 30 minutes.

Allow to cool slightly. Serve with a scoop maple ice cream.

If desired, you can combine any remaining bacon drippings with 2 tablespoons of maple syrup and drizzle over the top of the ice cream. You can also top with some additional cooked bacon bits.


bacon recipe source: Gabriel Rucker, Le Pigeon, 738 E Burnside St, Portland, OR 97214; James Beard Foundation, 167 West 12th Street, New York, NY 10011

3317. BACON TOMATO CAPELLINI

makes eight servings


2 16 oz. packages bacon
1/2 cup bacon grease, from the bacon you're cooking
2 28 oz. cans diced tomatoes
1/2 cup chopped fresh basil
2 cloves fresh garlic, minced
1 bunch chopped green onions
2 teaspoon salt (optional)
1 16 oz. box/package capellini

Fry bacon in a large frying pan, making sure it’s cooked thoroughly but not too crispy. Drain cooked bacon on paper towels, but don’t throw away the grease in the pan! You want to reserve 1/2 cup bacon grease. Dump the rest of the bacon grease out, then put the skillet back on the stove without cleaning it. When the bacon is cool, use your fingers to tear it into small pieces. Set your cooked, crumbled bacon aside.

Open your tomato cans and dump them into a large bowl. Throw in the chopped fresh basil and stir. You want to be able to see the basil, distributed evenly in the tomatoes, so if you have to add more, you can. Set this bowl aside and let the flavors mingle while you do the next step.

Dice your garlic, and chop your green onions. Pour your 1/2 cup of bacon grease back into the skillet and heat it to medium. Throw in and saute your garlic and onions. When they’re getting a nice tan from the color of the bacon grease, add your bacon. On low heat, saute the bacon together with the garlic and onions for around ten minutes. When you start getting high from the smell in your kitchen, pour in the bowl of tomatoes and basil. Stir together really well, bring to a boil and then cover and simmer 20 minutes, stirring occasionally. Taste and add salt if necessary.

Meanwhile, in a large pot, cook your pasta according the directions on the package. Drain noodles and set aside. Right before serving, in a very large bowl, add the bacon/tomato sauce to the noodles and mix well.


bacon recipe source: Amy Johnson, She Wears Many Hats; on Tasty Kitchen, August 2010

3316. BACON-WRAPPED MASALA CHICKEN

12-15 pieces of chicken (drumsticks, thighs or breast) skin removed

Lemon/chili marinade
2 tablespoons of lemon juice
salt to taste (about 1 tablespoon)
1/2 teaspoon of turmeric
1 teaspoon of red chili powder (or to taste)

Yogurt marinade
1 cup of yogurt
1 teaspoon of garam masala
1 tablespoon of paprika
1 tablespoon of cumin
4-5 cloves of garlic grated
2 tablespoons of grated ginger
1 teaspoon onion powder or some pulverized onion
black pepper

Clean and skin your chicken pieces. Cut a few slits into each piece of chicken so the marinate can absorb all the way to the bone. Mix the lemon juice/chili marinade and apply it to each piece of chicken making sure that the marinate gets into each slit. Allow to sit for a few minutes while you make the yogurt marinate. Next apply the yogurt marinate all over the chicken pieces. At this point you want let the chicken sit in the fridge overnight or 8-12 hours so it soaks up all the flavors.

Wrap a slice of bacon around each piece of chicken. Place on a foil lined baking sheet (sprayed with cooking sprayed or lightly greased). Bake in a 375 degree oven for 1 hour until chicken is cooked through and bacon is crispy.

Serve with rice, naan, raita or any curry meal.


bacon recipe source: Ramona, Curry and Comfort, July 9, 2013

3315. BBQ CHICKEN, APPLE, BACON and CHEDDAR QUESADILLAS

makes 4 quesadillas


2 small chicken breasts, cooked & shredded
1/2 cup BBQ sauce
4 burrito-sized flour tortillas
1-1/3 cup shredded cheddar cheese, divided
1 apple, chopped
6 slices bacon, cooked and crumbled

Mix shredded chicken with BBQ sauce (may not use all sauce.) Spray a large skillet with non-stick spray then add two tortillas, propped against each other in the center so only half of each tortilla is laying on the bottom of the skillet. Sprinkle 2-1/2 Tablespoons cheese on the bottom of each tortilla followed by 1/4 of the chicken, 1/4 of the chopped apple, and 1/4 of the crumbled bacon. Top with 2-1/2 more Tablespoons cheese then fold tortillas over.

Turn heat to medium then cook until bottom side is golden brown. Flip then cook until second side is golden brown. Remove to a cutting board then let rest for 5 minutes before cutting into wedges with a pizza cutter. Repeat with remaining ingredients then serve.


bacon recipe source: Kristin Porter, Iowa Girl Eats, February 11, 2013

3314. GRILLED COTSWOLD CHEESE SANDWICH with BACON and THOUSAND ISLAND DRESSING

yields four sandwiches

 

 

8 strips thick-cut maple-glazed bacon
2 tablespoons unsalted butter, plus more as needed
8 slices sourdough bread
12 ounces cotswold cheese (double Gloucester with chives) or cheddar, shredded
4 tablespoons Thousand Island dressing

 

Cook the bacon in a large nonstick skillet over medium heat until crisp, about 8 minutes. Remove and drain on a paper towel-lined plate. Wipe out the skillet.

Heat the butter in the skillet over medium heat. Add 2 bread slices. Top each with one-quarter of the cheese and 2 strips bacon. Spread 2 bread slices with some of the dressing and press them on top of the sandwiches, dressing-side down. Cook until the cheese melts and the bread is golden, 3 to 4 minutes per side. Repeat to make 2 more sandwiches, adding more butter as needed.

bacon recipe source: Greg Morris, Food Network Magazine

3313. GRILLED CORN with BACON BUTTER and COTIJA CHEESE

makes six ears


6 ears of corn
1 tablespoon olive oil
3 tablespoons butter, softened
2 slices bacon, fried and crumbled
3-4 ounces cotija cheese, crumbled
fresh cilantro for garnish
black pepper

Preheat your grill on the highest setting. Shuck corn ears and brush each with olive oil and sprinkle with pepper. Wrap each in a square of aluminum foil – just so there is one layer cover the corn. Grill for about 5 minutes each “side,” rotating corn 4-5 times during grilling. While grilling corn, combine softened butter with crumbled bacon. Crumble cotija cheese on a large plate.

Once corn is finished, let sit for about 5 minutes to cool a bit before serving. The corn will still be very hot. Serve with a brush for the bacon butter, the plate of cotija to roll the corn in, and a bunch of fresh cilantro for garnish.


bacon recipe source: Jessica, How Sweet It Is, July 20, 2011

3312. BREAKFAST TORTA with BACON, EGGS and CHIPOTLE GUACAMOLE

serves four


4 Mexican rolls (telera or bolillo)

1 (16-ounce) can refried pinto beans

1/2 pound thick-cut bacon 

8 eggs  

2 avocados 

1 tablespoon fresh juice from about 1 lime 

Handful fresh cilantro leaves, chopped 

1/2 white onion, chopped (about 1/2 cup) 

1 garlic clove, minced (about 1 teaspoon) 

1 chipotle chile en adobo  

2 ounces queso fresco, crumbled 

 

Preheat oven to 400°F. Wrap rolls in aluminum foil and place in the oven to warm.

 

Heat refried beans in a small saucepan over medium-low, stirring occasionally to keep from sticking on the bottom. Alternatively, heat in the microwave on medium heat, stirring every 30 seconds until hot. Taste and season with a pinch of salt if necessary.

 

Cook bacon in a large non-stick skillet over medium heat, flipping occasionally, until crisp. Remove slices with tongs and drain on paper towels. Add 1/2 tablespoon bacon fat to refried beans and stir well. Drain fat remaining fat into a bowl and set aside.

 

Crack 4 eggs into large bowl, season with a pinch of salt, and whisk until combined. Heat 1 tablespoon of reserved bacon fat in the now-empty skillet over medium heat until shimmering, then add the whisked eggs. Tilt the pan so eggs evenly coat the bottom, and cook until set and just starting to brown on the bottom, about 1 minute. Use a spatula to fold the eggs like an omelet, and continue cooking until lightly browned. Flip and brown on the other side. Transfer the cooked eggs to a plate. Repeat process with more bacon fat and remaining eggs. Cut both sheets of egg in half, to make four sheets.

 

Cut avocados in half, remove the pits, and scoop the flesh into a bowl. Mash with the back back of a fork. Stir in lime juice, cilantro, onion, garlic, and chipotle. Season to taste with salt.

 

When warm, remove rolls from the oven and discard aluminum foil. Cut each in half horizontally, and use your fingers to remove some of the excess interior of the rolls. For the bottom halves, smear the cut-side with a few tablespoons of refried beans and add a sheet of egg and 2 slices of bacon. For the top halves, smear the cut-side with a few tablespoons of the guacamole and sprinkle queso fresco. Place the top halves on the bottom halves. Slice vertically crosswise and serve immediately.

 

 

bacon recipe source: Nick Kindelsperger (@nickdk), "Dinner Tonight," Serious Eats, March 17, 2014

3311. BACON-LETTUCE-AVOCADO-SERRANO-TOMATO DOGS

serves 12-16


24 halved serrano peppers
1 small red onion, sliced
A small handful cilantro or parsley leaves
1 teaspoon coriander seed
1/2 cup rice wine or white wine vinegar
1 cup water
4 tablespoons sugar
2 teaspoons kosher or coarse sea salt
1 pound good-quality smoky, thick-cut bacon
3 avocados, sliced
2 limes
3 vine-ripe tomatoes, halved and sliced
Celery salt and pepper
12-16 hot dogs, pork or beef
12-16 hot dog rolls, brioche, potato or roll of choice
Shredded iceberg or romaine heart
Ketchup and mustard

Place the serrano peppers and onion in a small container with the cilantro or parsley leaves and coriander seed. Bring the vinegar, water, sugar and salt to a low boil in a small saucepan and pour over the top of the peppers. Cool and store several hours or overnight.

Pre-heat the oven to 375°F.

Arrange the bacon on a slotted broiler pan and bake to crisp, 20 minutes.

Dress the sliced avocado with lime juice. Dress the tomatoes with celery salt and pepper.

Par-boil the hot dogs fpr a few minutes in simmering water to heat through, then crisp up the casings on a grill or griddle. Toast the rolls.

Fill the rolls with sliced crisp bacon, lettuce, avocado, serrano peppers, tomatoes and dogs and top with drizzles of ketchup and mustard.


bacon recipe source: Rachael Ray.com, July 3, 2013

3310. BACON COTIJA GUACAMOLE

4 strips bacon (preferably uncured applewood-smoked bacon)
1 tablespoon finely chopped serrano chile pepper
3 Hass avocados
Juice of 1 lime
1/2 cup chopped fresh cilantro
Coarse salt and freshly ground black pepper to taste
1/2 cup crumbled cotija cheese, plus more if desired

Tortilla chips, for serving

Preheat the oven to 400°F.

Line a baking sheet with aluminum foil. Lay the bacon on the baking sheet in a single layer and transfer to the oven. Let the bacon cook for 20 to 25 minutes, until just crispy, turning the bacon over once in the middle of the cooking time. Remove the baking sheet from the oven and transfer the bacon to a paper towel–lined plate to cool. Once the bacon is cool enough to touch, chop it into bite-size pieces and set aside.

Cut each avocado in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin, and place the avocado flesh in a bowl.

Add the cilantro, cotija cheese, serrano pepper, lime juice, salt, and pepper to the bowl. Mash with a fork until half smooth and half chunky. Fold in half of the bacon. Taste and add more salt and pepper if desired. Garnish the guacamole with the remaining bacon, and add more crumbled cotija cheese if desired.

Serve immediately with tortilla chips.

bacon recipe source: Gaby Dalkin, What's Gaby Cooking, December 10, 2013

3309. MASHED SWEET POTATOES with COCONUT MILK, BACON and CILANTRO

serves eight


3 pounds sweet potatoes, peeled and cut into 1-inch pieces
About ¾ cup coconut milk, heated
1-1/2 tablespoon garlic powder
1 tablespoon chicken flavor bouillon (powder)
A pinch of freshly ground nutmeg
¾ cup fully cooked smoked bacon, cut into small pieces and sauteed
Salt and black ground pepper to taste
½ cup fresh cilantro, chopped

Boil sweet potatoes in a large pot of cold salted water until very tender (about 15 minutes). Drain. Let stand in colander 2-5 minutes. Purée sweet potatoes with a potato ricer or masher; then, stir in the coconut milk until mixture is homogeneous and creamy.

Add the garlic and chicken bouillon powder, nutmeg, sauteed bacon, salt and pepper; stir well.

Before serving, stir in the chopped cilantro.


bacon recipe source: Denise Browning, From Brazil To You, November 12, 2013

3308. BACON and CHEESE CURD BURGER

makes four servings 


4 thick bacon slices 
1/4 cup packed brown sugar 
2 lb. 85% lean ground chuck or 90% lean ground sirloin 
3/4 cup cheese curds or string cheese, chopped
salt and ground black pepper 
4 good quality hamburger buns 
4 1/4 - inch thick slices ripe tomato (optional) 
4 thin slices white onion (optional) 
4 Iceberg lettuce leaves (optional) 

Place bacon slices on the unheated rack of a broiler pan. Sprinkle each slice with brown sugar. Bake in a 450º F oven for 10 minutes or until crisp. When cool enough to handle, chop bacon; set aside.  

Divide beef into eight equal portions. Pat beef portions into patties approximately 4 inches in diameter and about 3/4-inch thick. 

Equally divide and place the bacon and 3 tablespoons of the cheese curds in the middle of four of the patties, leaving 1/2 inch around the edge of the patty. Top each with the remaining 4 patties. Pinch edges of top and bottom patties together to form one large burger patty. Chill, covered, in the refrigerator for at least 1 hour. 

Season burgers with salt and black pepper. For a charcoal grill, place the patties on the well-oiled rack of an uncovered grill directly over medium coals for 10 minutes. Turn with a wide spatula and grill 10 to 12 minutes more, until meat is cooked and an instant-read thermometer inserted into patties registers 160º F. Toast buns, cut side down, on grill during last 1 to 2 minutes of grilling.

To serve, place a cooked burger on bottom half of each bun. If you like, top each with tomato, onion, and lettuce.


bacon recipe source: Midwest Living.com

3307. WHOLE WHEAT and CHIA SEED WAFFLES with FRESH BERRIES and BACON

1.5 cups of whole wheat flour
1/3 cup chia seeds
1 tablespoon baking powder
1/2 teaspoon salt
2 cups milk

1/3 cup melted butter

2 eggs

To serve
bacon
fresh berries

Place the wheat, chia seeds, baking powder and salt into a bowl and set aside. In a separate bowl whisk together eggs, milk and melted butter. Gradually whisk in to dry ingredients. Set batter aside and allow to rest for 30 minutes to 2 hours.

Heat a waffle iron or skillet and brush with butter or non-stick spray. Ladle about 1/4 cup of the mixture into the pan and spread almost to the edges. Cook until bubbles form on the top, then flip and cook until golden on both sides.

In a separate pan, cook bacon until crisp.

To serve, pile bacon on top of waffles, sprinkle with berries and drizzle with honey or maple syrup.


bacon recipe source: Maxine Thompson, The Bookery Cook, November 2, 2012

3306. GOUGERES with ARUGULA, BACON and PICKLED ONIONS

for 20 to 24 gougères


For pickled onions
12 ounces firm yellow onions, preferably no more than 2 1/2 inches in diameter
1 1/4 cups Champagne vinegar or white wine vinegar
1 1/4 cups water
2 generous tablespoons sugar
2 bay leaves
1 small dried chili
A few whole black peppercorns
Salt

For the batter
1 cup water
3 tablespoons unsalted butter
1 teaspoon salt, a little more if using kosher salt
1 cup all-purpose flour
4 large raw eggs, cold
1/2 to 3/4 teaspoon freshly cracked black pepper
2 ounces (about 1/2 cup) Gruyère cheese, cut into 1/4-inch cubes

To stuff the gougères
10 to 12 bacon slices
About 1 1/2 ounces arugula, carefully washed and dried
1 cup pickled onions, drained

For the pickled onions
Peel and slice the onions into rings about 1/8 inch thick, discarding the end cuts; a mandoline will make this job very easy. The slices will tend to fall into rings on their own, but you may need to separate the tight centers. Discard any green sprouts or pithy or discolored rings.

Combine the vinegar, water, sugar, bay leaves, chili pod, peppercorns and a few pinches of salt in a small saucepan. If you like things spicy, break the chili pod in half before you add it. Bring to a simmer over medium-low heat, then turn the heat up to medium and add the onion rings. Gently stir the crowded onions as they return to a simmer. Simmer for a little less than 1 minute.

Pour the hot onions and brine into a wide bowl or directly into jars. The skinny rings will turn glassy as they cool. Cover and store refrigerated.

For the gourgères
Preheat the oven to 400°F (200°C).

In a 2- to 4-quart saucepan, bring the water, butter, and salt to a simmer over medium heat. Add the flour all at once and stir vigorously until the mixture masses and detaches itself from the sides of the pan. Reduce the heat to low and cook, beating constantly, until the batter is very stiff and almost shiny, usually a few minutes.

Off the heat, add the eggs one by one, beating thoroughly with a wooden spoon to completely incorporate each egg before adding the next. The mixture will initially resist each addition; you’ll find yourself cutting through and slapping together slabs of slippery, warm paste until it gradually absorbs the egg and becomes sticky again. The final mixture should be no hotter than tepid. Add the pepper to taste and stir in the Gruyère.

If you are proficient with one, transfer the batter to a pastry bag, and pipe 2-to 3-inch-long bands onto a parchment paper-lined (or nonstick) baking sheet about 2 inches apart. Otherwise, use a spoon to scoop out a heaping tablespoon of batter per gougère and a second spoon to scrape it into a peaky mound on the prepared baking sheet.

Bake until firm and a rich golden brown, about 25 minutes. Inevitably, some bits of cheese will ooze and form a delicious, crispy bib on the edges of the gougères. To check doneness, remove 1 gougère and pry open. The interior strands of dough should be tender and moist, but not mushy; if they are, close the gougère and return it to the oven to bake with the rest for another few minutes. If you are concerned they may over brown, simply turn off the oven and leave to finish cooking in the ambient heat.

Meanwhile, cut the bacon into 1 1/2- to 2-inch segments and panfry or roast to your taste. Drain on towels.

Serve the gougère warm from the oven (or reheated), split through the middle and overstuffed with a few pieces of bacon, several leaves of peppery arugula, and a few ringlets of the pickled onions.


bacon recipe courtesy of: The Zuni Cafe Cookbook: A Compendium of Recipes & Cooking Lessons from San Francisco's Beloved Restaurant, by Judy Rodgers; NY: W.W. Norton & Company, 2002

3305. BREAKFAST TACOS with BACON and KALE

yields 3-4 servings


6-8 small warm tortillas

For the scrambled eggs:
6 eggs
2 tablespoons milk
salt and pepper to taste
1 teaspoon butter

For the bacon & kale:
3 slices bacon
1 cup kale, chopped
¼ teaspoon garlic powder
salt and pepper to taste

For serving:
grated cheese, like Colby jack
hot sauce
avocado slices (optional)

In a bowl, whisk together the eggs, milk, and salt and pepper. Place a skillet over medium heat and melt the butter. Pour the eggs into the pan and scramble until set. Transfer the scrambled eggs to a covered dish to keep warm.

Wipe out the pan and return it to the heat. Cook the bacon until browned and crisp. Remove the bacon to some paper towels to drain.

Pour off all but 2 teaspoons of the bacon fat leftover in the pan. Return the pan to the heat and toss in the kale. Season the kale with the garlic powder, salt, and pepper. Saute the kale in the bacon grease until it is tender and vibrant green, about 3 minutes. Crumble the bacon and add it to the kale. Then, take the scrambled eggs and stir them into the bacon and kale mixture. Remove from the heat. Lay out the warm tortillas on serving plates and spoon the scrambled egg mixture into each of the tortillas. Top with grated cheese, hot sauce, and avocado slices (if using). Serve.


bacon recipe source: Maya, Alaska from Scratch, February 20, 2014

3304. COCONUT CURRY CARROT and APPLE SOUP with BACON, APPLE and CASHEW TOPPING

serves 6-8 as a main course


2 tablespoons butter
1 ½ teaspoons ginger
1 ½ teaspoons garlic
1 teaspoon lemongrass paste
1 teaspoon coriander
2 teaspoons mild curry
1 teaspoon cumin powder
1 tablespoon red curry paste
2 tablespoons brown sugar
1 ½ teaspoons sea salt
1 pound carrots, peeled and coarsely chopped (or use a 1 pound bag of baby carrots)
1 medium onion, coarsely chopped
1 medium yellow bell pepper, seeds removed, and coarsely chopped
2 medium apples, cored and coarsely chopped
6 cups low sodium chicken broth
1 can coconut milk

Topping/garnish:
4 strips bacon, sliced into 1/4 inch pieces
½ medium Granny Smith apple, cored and julienne-cut into tiny 1 inch strips
1 teaspoon brown sugar
¼ cup coarsely chopped cashews
fresh thyme leaves, for garnish

Soup: In a large pot over medium-low heat, melt the butter and sauté the garlic, ginger and lemongrass just until fragrant, about 1 minute. Add the coriander, curry powder, cumin, curry paste and brown sugar and cook another 30 seconds. Add carrots, onion, bell pepper and apple and continue cooking until veggies start to soften, about 5 more minutes.

Add salt and chicken broth to the pot and increase the heat. Bring the soup to a boil and then reduce to a low, constant simmer. Cook for about 25-30 minutes or until veggies are very soft and tender. Add coconut milk and simmer for another 5 minutes.

Purée the soup until smooth using either a regular blender or an immersion (stick) blender. If using a regular blender, let the soup cool down a bit before blending. Then purée in batches to prevent the soup from splattering. You can also remove the center piece of the blender lid and place a clean dishtowel or paper towel over the opening while blending. This will allow the steam to escape and prevent spattering.

Topping: While soup is simmering, cook bacon in a small pot until deep, golden brown and crisp. Remove with a slotted spoon and place on several thicknesses of paper towels to drain. Pour off all but 1 teaspoon of the bacon fat and discard. Add apple to pan and cook over medium low heat for a minute or two until just slightly softened. Add brown sugar, bacon and cashews and cook for another 30 seconds. Place a tablespoon of topping in a shallow bowl. Gently ladle soup around topping. Add a bit more of the apple topping to create a small mound on top of soup. Serve immediately.


bacon recipe source: Chris Scheuer, The Café Sucré Farine, September 7, 2013

3303. BACON and HAVARTI QUICHE

serves eight


1 pie crust
½ cup crumbled cooked bacon (approx. 4-6 strips)

½ cup havarti cheese, shredded

¼ cup pecorino romano cheese, grated

4 eggs

1½ cups heavy cream

Preheat oven to 350 degrees. Roll out the dough so it thins out and fits in the tart pan; then line the tart pan with the pie crust and par bake for 5-7 minutes. In a bowl, whisk the eggs and heavy cream;  then stir in the cheeses and bacon. Add the egg mixture to the pie crust, place the tart pan on a baking sheet and bake for 30 minutes or until the top starts to puff up and turn lightly brown.

bacon recipe source: Carrie's Experimental Kitchen, November 26, 2012

3302. FINGERLING POTATOES with CARAMELIZED ONION and BACON

2 pieces of bacon, cooked and crumbled
2 teaspoons olive oil (divided)
1/2 sweet yellow onion
1 clove of garlic, minced
7-8 fingerling potatoes
sea salt and freshly cracked pepper, to taste
fresh parsley, chopped

Cook the bacon in a large skillet until crisp. Remove from the pan and drain on a paper towel until cool, then crumble. Remove all but 1 tsp of bacon grease from the pan. Add 1/2 teaspoon of olive oil, once the pan is hot, add the onion slices. Sauté until caramelized, about 20 minutes, making sure to stir frequently. While the onions are caramelizing, par cook the fingerling potatoes in a pot of boiling water over high heat, for about 10 minutes or until fork tender. Remove from water and let cool.
Once the onions are caramelized add the minced garlic to the pan and cook for an additional 60 seconds, stirring constantly, remove from skillet and set aside. Slice the fingerling potatoes in half lengthwise. Add the last 1 1/2 teaspoons of olive oil to the same skillet over medium heat, once hot, add the fingerling potatoes. Cook for about 5 minutes then flip, cooking for an additional 4-5 minutes or until golden brown. Add the bacon crumbles, onions and garlic to the pan to reheat. Top with fresh chopped parsley and serve.


bacon recipe source: Pam, For the Love of Cooking, March 17, 2009

3301. MAPLE BACON LIMA BEANS

serves six


1/2 cup uncooked bacon, diced 1/2"
1/4 cup onions, diced 1/4"
1/2 cup maple syrup, pure or imitation
1/4 tsp. black pepper, ground
2 (14.5 oz) cans lima beans
2 uncooked bacon slices, cut in half

Preheat oven to 350 degrees. Place the diced bacon and onions in a nonstick pan. Cook over moderate heat, stirring occasionally, until onions soften and start to brown, and the bacon is mostly cooked. Add black pepper, maple syrup and lima beans to the pan. Mix until well combined. Pour the bean mixture into an 8"x 8"x 2" casserole dish. Top the bean mixture with the raw bacon slices. Bake for 1-1/2 hours or until the beans are thickened.


bacon recipe source: Glory Foods, 901 Oak St, Columbus, OH 43205

3300. BACON, PEAR, and RASPBERRY GRILLED CHEESE

serves two


4 slices sturdy, grainy wheat bread
3 tablespoons raspberry preserves
¼ cup thinly sliced red pear
8 slices cooked bacon
4 slices Muenster cheese
1-2 tablespoons butter

Preheat griddle or panini press to medium-high heat. Assemble 2 sandwiches in this order: bread, 1½ tbs. preserves, pear, 4 slices bacon, 2 slices cheese, bread. Spread butter on top and bottom of sandwich and grill for 4-8 minutes, or until cheese is melted and top is golden brown.


bacon recipe source: Lindsay Ostrom, Pinch of Yum, December 7, 2011

3299. FARFALLE in a CREAMY MORNAY SAUCE with GOUDA, BACON and ONION

serves two 


5 slices bacon
1 tablespoon butter
1 tablespoon flour
1 cup half-and-half
1 cup shredded gouda cheese
2 cups farfalle pasta, uncooked
1/3 cup minced onion
salt and pepper (to taste)

In a skillet, cook your bacon until crispy. Let drain on a towel. Once cooled, mince, and reserve. Meanwhile in a small sauce pan, melt your butter over a medium heat. Once melted, add in your flour all at once. Cook stirring constantly for 3 minutes. Slowly add in your half and half, whisking constantly. Cook over a medium heat for at least 5 minutes or until it starts to thicken. Once it thickens add in your gouda cheese. Keep over a low heat. In a separate pot, bring water to a boil. Add in your pasta and cook about 10 minutes til al dente. With a perforated spoon, transfer your pasta to your cheese sauce (it's ok if it's not completely drained, the pasta cooking water will loosen up the sauce). Add in your bacon and minced onion. Taste and season further. Serve hot.


bacon recipe source: Sara Bojarski, Urban Cookery, January 6, 2014