Tuesday, September 02, 2014

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)

Monday, September 01, 2014

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

Sunday, August 31, 2014

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

Saturday, August 30, 2014

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)

Friday, August 29, 2014

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

Thursday, August 28, 2014

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

Wednesday, August 27, 2014

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

Tuesday, August 26, 2014

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

Monday, August 25, 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

Sunday, August 24, 2014

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

Saturday, August 23, 2014

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

Friday, August 22, 2014

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

Thursday, August 21, 2014

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

Wednesday, August 20, 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

Tuesday, August 19, 2014

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

Monday, August 18, 2014

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

Sunday, August 17, 2014

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

Saturday, August 16, 2014

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

Friday, 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

Thursday, August 14, 2014

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