Friday, November 27, 2015


serves one

1 1/2 ounces bacon (3 slices)
2 slices raisin-walnut bread, lightly toasted
2 tablespoons chive cream cheese
3 ounces roasted turkey, thinly sliced

In a medium skillet, cook the bacon over medium heat until crisp, 6 to 8 minutes. Transfer to a paper towel-lined plate. Spread the bread with the cream cheese. Form a sandwich with the turkey and bacon.

bacon recipe source: Emily McKenna, Real Simple (@RealSimple), October 2011

Thursday, November 26, 2015


makes 12 servings

1 pound bacon, cut into 1-inch chunks
1 large yellow onion, diced
1/2 cup orange juice
12-ounce bag fresh or frozen cranberries
1 large or 2 small apples, peeled, cored and diced
1/2 cup sugar
Kosher salt and freshly ground black pepper

In a large saucepan over medium-high, cook the bacon until lightly crisped, 10 to 12 minutes. Use a slotted spoon to transfer the bacon to a plate and set aside, leaving the saucepan and bacon fat over the heat. Carefully add the onion and cook until lightly fried, 2 to 3 minutes. Use a slotted spoon to transfer the onions to the plate with the bacon.

Dispose of the fat in the pan, but don't scrape the pan. You want any browned bits on the bottom.

Return the pan to the heat. When the pan is hot, carefully add the orange juice and bring to a simmer while using a wooden spoon or silicone spatula to scrap up the bits from the bottom of the pan. Add the cranberries, apple and sugar, then bring to a simmer. Cook until the cranberries pop and the juice thickens, about 6 minutes. Return the bacon and onions to the pan, then taste and season with salt and pepper. Cool before serving.

bacon recipe source: J.M. Hirsch, The Associated Press, Oregon Live/The Oregonian (@Oregonian), November 5, 2015

Wednesday, November 25, 2015


serves eight

3 lb. sliced bacon
1 bunch basil, leaves only, torn
2 jalapeño peppers, thinly sliced
8 ears corn, shucked
Charred lime crema (recipe below)

Charred lime crema (makes 8 servings)
½ cup crème fraîche or sour cream
1 cup heavy cream
4 oz. cream cheese, diced
1 lime
1/4 teaspoon fine sea salt

Let the crème fraîche or sour cream, heavy cream and cream cheese sit at room temperature for 30 minutes. 

Meanwhile, heat a grill or grill pan to high. Use a wand-style grater to remove the zest from the lime. Reserve the zest. Cut the lime in half, then grill the halves, cut sides down, until a deep black crust forms, about 10 minutes. Remove the lime halves from the heat and let cool slightly. Juice the charred lime over a mesh strainer set over a large bowl. Discard any solids in the strainer.

Add the lime zest, crème fraîche or sour cream, heavy cream, cream cheese and salt to the lime juice. Use an electric mixer on medium-low to mix until combined. Increase the mixer to high and beat for two to three minutes, or until light and fluffy. Transfer to a container, cover and refrigerate until ready to serve.

Corn on the cob: Line a baking sheet with kitchen parchment.

Lay a 13-by-18-inch sheet of kitchen parchment on the counter and lay six or seven slices of bacon on it alongside each other, slightly overlapping, fat side against meat side, to form a rough rectangle that is as wide as an ear of corn is long. Cover the bacon with a second sheet of parchment and pound lightly with a meat mallet or small saute pan to flatten the bacon and press it together.

Remove the top sheet of parchment. Top the bacon with 10 to 12 small pieces of basil and a few slices of jalapeño pepper. Lay one ear of corn across the bottom of the rectangle and roll the corn up in the bacon, using the parchment to help. If the bacon is particularly long, trim the excess. Transfer the bacon-wrapped corn to the prepared baking sheet, laying it seam side down. Repeat the process with the remaining corn.

Cover the corn with plastic wrap and refrigerate for at least eight hours and up to 24 hours.

When ready to cook, heat the grill to medium.

Grill the corn, starting with the bacon seam side down. Give each ear a quarter turn every five minutes until all of the bacon is crisp and caramelized and the corn is tender, 15 to 20 minutes total. Alternatively, you can lay the bacon-wrapped corn on a rack set over a rimmed baking sheet and cook it in a 350 F oven for 25 to 30 minutes. Serve with charred lime crema.

bacon recipe source: The Seattle Times, June 30, 2015; adapted from Home: Recipes to Cook with Family and Friends, by Bryan Voltaggio (Little, Brown, 2015)

Tuesday, November 24, 2015


yields four servings

For the quesadillas:
12 slices bacon
4 10 -inch flour tortillas
2 cups shredded manchego cheese (about 8 ounces)
5 dates, pitted and julienned
2 tablespoons extra-virgin olive oil

For the pistachio cream:
1/2 cup salted pistachios
1 teaspoon red pepper flakes
1 clove garlic, roughly chopped
Juice of 1/2 lemon
2 cups spinach
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
1 cup Mexican crema or sour cream

Preheat the oven to 400 degrees F. Arrange the bacon slices side by side on a parchment-lined baking sheet and bake until browned and crisp, 15 to 18 minutes. Drain on paper towels.

Meanwhile, make the pistachio cream: Combine the pistachios, red pepper flakes, garlic, lemon juice and spinach in a food processor and pulse until chopped; with the motor running, slowly stream in the olive oil until incorporated. Season with salt and pepper and process 5 more seconds. Pour the mixture into a bowl and whisk in the crema; set aside.

Assemble the quesadillas: On 1 half of each tortilla, layer 1/2 cup cheese, 3 slices bacon and a few date slices. Fold the tortillas in half to cover the filling. Heat 1 tablespoon olive oil in a nonstick skillet over medium heat. Add 2 quesadillas and cook until golden on both sides and gooey in the middle, 4 to 5 minutes per side. Repeat with the remaining 2 quesadillas, adding the remaining 1 tablespoon oil to the pan.

Cut each quesadilla into 4 triangles; serve with the pistachio cream.

bacon recipe source: Jeff Mauro, Food Network Magazine

Monday, November 23, 2015


1 tablespoon olive oil
1 pound angel hair pasta
1 cup reserved pasta water
1/2 pound bacon (finely diced)
2 cloves garlic (minced)
1/2 cup walnuts (finely sliced)
4 cups Brussels sprouts (thinly shaved or sliced)
1/2 cup parsley (roughly chopped)
1 cup parmesan (grated)
1 lemon (zest and juice)
kosher salt and freshly ground black pepper (to taste)

In a large pot bring 5 quarts of salted water to a boil. Add the pasta and cook to al dente, about 10 minutes. Reserve 1 cup of the pasta water.

Meanwhile, in a large saute pan add the olive oil and bacon and heat over high heat. Cook, stirring occasionally until the bacon is crisp and has rendered most of its fat, about 4-5 minutes. Add garlic, walnuts, Brussels sprouts and cook until wilted. Season with Kosher salt and fresh ground pepper.

Add the pasta and reserved pasta water and combine. Add the parsley and mix. Remove from the heat, add the Parmesan, lemon zest and juice and mix to combine. Serve with extra grated Parmesan, olive oil and fresh black pepper.

bacon recipe source: Michael Symon, The Chew (@thechew), ABC

Sunday, November 22, 2015


serves 6

18-24 Cornish or Jersey new potatoes
2-3 bay leaves
25 grams butter
bunch of spring onions, chopped
4 slices smoked streaky bacon
1 tablespoon olive oil
sea salt and freshly ground black pepper

Scrub new potatoes well and rinse in cold water. Cook in boiling salted water for 15-20 minutes with bay leaves until tender. Meanwhile, preheat the grill to high. Melt butter in a small pan, add a bunch of spring onions, chopped and cook gently for 1-2 minutes to soften. Grill the smoked streaky bacon until crisp and golden, drain on kitchen paper, then break into small pieces.
Drain the potatoes and toss with the spring onions, olive oil, some sea salt and freshly ground black pepper. Put the potatoes in a warmed serving dish and top with the bacon pieces. Drizzle with more olive oil if needed.

bacon recipe source: Good Food magazine (BBC), April 2004

Saturday, November 21, 2015


3 pounds bone-in chicken thighs and/or breasts (8-10 pieces)
1/4 lb naturally cured lean bacon or pancetta, cubed
olive oil for frying
1/2 cup red onion, chopped
1 large carrot, chopped
1 stalk of celery, chopped
1½ teaspoons fresh rosemary, finely chopped
2 garlic cloves, minced
3/4 cup dry white wine, divided
1/2 cup pitted kalamata olives, sliced
2 anchovy fillets in oil, finely chopped
1½ teaspoons balsamic vinegar
fresh ground pepper, to taste
sprigs of rosemary, garnish

Wash and dry the chicken. Season with salt and pepper and let stand. You may want to remove the skin from outside of the thighs and breasts. The skin will provide more moisture (in the form of fat) to the chicken.

Place a large Dutch oven or a large pan (that has a lid) over medium-high heat. If frying the chicken with skin-on, use 1 tablespoon of oil. If frying without skin, use about 3 tablespoons of oil. Place the chicken skin-side down and fry for about 5 minutes, until the skin is crispy and brown. Careful of the splatter, turn the chicken and lightly brown the underside for another 5 minutes. Remove to a plate and let stand. Discard any excess oil and fat that remains in the pan leaving only 1 tablespoon. 

While chicken is browning, do all your prep: chop up the bacon, onion, carrot, and celery and set aside. Similarly, prepare finely chop the garlic and rosemary. Slice the olives (into thirds is about the right thickness) and finely chop the anchovies.

Over medium-high, reheat the pan used to fry the chicken and the residual oil. Add the bacon and fry for 1 minute until oil in bacon starts to ‘melt.’ Add the mirepoix (chopped carrots, celery, and onion) to the pan and fry for about 5 minutes or until the bacon has cooked and the veggies are showing slight caramelization.

Add the rosemary and garlic and saute for 1 more minute then add anchovies and olives. Add 1/4 cup of wine to the pan and deglaze. Then add remaining 1/2 cup of wine plus the balsamic and stir everything together. Add browned chicken on top of the mixture and cover with lid. Cook for about 20 minutes over medium-low heat (just enough to keep everything simmering well), turning after 10 minutes. 

After 20 minutes, check chicken for doneness. Juices should run completely clear and internal temperature of chicken should be 165-170ºF. Remove from heat; turn chicken again; cover and let stand for 5 minute while you prepare your plates and sides.

Serve one piece of chicken per person, being sure to spoon a healthy spoonful of olives and veggies and the rich sauce over each piece. Garnish with sprig of rosemary and enjoy.

bacon recipe source: Dale Schierbeck (@EatWriteShoot), Eats Writes Shoots, August 14, 2013

Friday, November 20, 2015


1 1/2 cups semi-sweet chocolate chips
2 cups mini-marshmallows
1 tablespoon butter
1 tablespoon whiskey
Approximately 25 caramels, unwrapped
2-3 strips of crisp bacon

Prepare an 8x8 inch pan by lining with parchment or foil sprayed thoroughly with non-stick cooking spray. {Create flaps that hang over edges for easy removal.} Set aside.

In a medium microwave-safe bowl, heat semi-sweet chocolate chips in 30 second intervals until melted and smooth. {Be careful not to scorch, even when it looks like it's not fully melted it will continue to melt as you stir, so err on the side of caution.}

Pour about half of melted chocolate into prepared pan and smooth evenly with a silicone or offset spatula. Place in freezer to harden, about 15 minutes.

Meanwhile, place marshmallows, butter, and whiskey in a microwave-safe bowl and heat on high for about 45 seconds. {Keep an eye on it, marshmallows will swell and try to escape the bowl!} Stir and return to microwave for about another 45 seconds. Stir until smooth and elastic.

Pour onto set chocolate layer and, working quickly, smooth evenly. {If you're not using a silicone spatula, you may want to spray whatever you are using with cooking spray so that you don't have a sticky mess to deal with.}

Return to freezer and freeze for another 15 minutes.

Clean marshmallow bowl {or don't, it's really up to you}, and place unwrapped caramels into it. Heat for about 45 seconds, then stir, and continue heating in 30 second intervals until melted and smooth.

Pour over marshmallow layer and spread evenly. {And quickly! It will cool fast.}

Return to freezer for 15 more minutes.

Reheat remaining chocolate until warm and smooth and pour over caramel layer. Smooth evenly and, while still wet, sprinkle with crumbled bacon. Pat bacon crumbles down lightly so that they stick to chocolate.

Freeze for a final 15-30 minutes or until completely set.

When ready to cut, remove bark by gently pulling on foil flaps, then carefully peel foil from hardened chocolate. Cut into pieces with a sharp knife.

{Keep refrigerated. Bark becomes slightly gooey & floppy at room temp.}

bacon recipe source: Dianna Muscari (@TheKitchenPrep), The Kitchen Prep, September 10, 2012; adapted from Whiskey Disks, Hammerstone's Whiskey Disks, PO Box 269, Chocorua, NH 03817

Thursday, November 19, 2015


2 cups bourbon (Everclear, or Wild Turkey 101)
1/2 lb. bacon
4 cloves
1 cinnamon stick
1 tablespoons cinchona bark
1 teaspoon cassia chips
1/2 teaspoon gentian root
1 tablespoon black walnut leaf

In a skillet over medium heat, sear off the bacon.  Remove and drain thoroughly on a paper towel.  Diced. In a 1-quart glass jar, combine all of the ingredients. Cover and shake well. Let stand in a cool, dark place for 2 weeks, shaking the jar daily. Strain the infused alcohol into a clean 1-quart glass jar through a cheesecloth-lined funnel. Squeeze any infused alcohol from the cheesecloth into the jar; reserve the solids. Strain the infused alcohol again through new cheesecloth into another clean jar to remove any remaining sediment. Cover the jar and set aside for 1 week.

bacon recipe source: Brian, Whit's Amuse Bouche (@WhitAmuseBouche), July 12, 2012

Wednesday, November 18, 2015


4 strips of bacon, fried crisp and crumbled
1 can of mandarin orange, drained
1 cup of sliced mushrooms
Several red onion rings
1 ten ounce bag of baby spinach
½ cup of slivered almonds
1/3 cup of red wine vinegar
½ cup sugar
¼ cup water
1½ tablespoons of butter
½ teaspoon salt
1 egg, beaten

Mix the vinegar, water, sugar, butter and salt together in a saucepan. Bring to a boil and allow to boil for 1 minute. Set pot off stove for about an hour to cool. In a dish, beat the egg then add to the can and put back on the stove. Stay with the pan and stir constantly. Allow dressing to cool. Put all the other items in a bowl and drizzle the warm salad dressing over the salad. Serve with crackers.

bacon recipe source: Kelli's Kitchen (@venuscorpiogirl), August 21, 2014

Tuesday, November 17, 2015


800 grams potatoes
200 grams spinach
1-4 tablespoons oil
50 grams bacon
100 grams feta cheese
3 tablespoons grated cheese
1 small clove garlic
8 dl milk
little butter
1 tablespoon bread crumbs
salt, pepper, dried vegetable seasoning

Peel potatoes and cut into thin slices. Drain the spinach and finely shred and feta cheese crumble with fork. Butter fireproof dish and align layer of potatoes, layer of spinach, bacon pieces, feta cheese, and so until all is used (the last layer need to be potato). Heat milk with garlic, salt, pepper and spice from dried vegetables, then at first spray moussaka with oil, sprinkle bread crumbs, and then pour the milk.
Place in preheated oven at 200 degrees Celsius and bake for about 35-40 minutes. At the end of baking sprinkle grated cheese and return to oven until cheese melt and brown.

bacon recipe source: Serbian Cookbook (@SerbianCookBook), November 12, 2011

Monday, November 16, 2015


serves 4-6

1 tablespoon fresh orange juice
2 teaspoons red wine vinegar
2 teaspoons honey
2 tablespoons extra-virgin olive oil
3/4 lb. carrots (about 4 medium), peeled and cut into pieces 2 to 2-1/2 inches long and 1/2 inch wide
3/4 lb. parsnips (about 4 medium), peeled, halved lengthwise, woody cores discarded, and cut into pieces 2-1/2 to 3 inches long and 1/2 inch wide
2 large shallots, root ends trimmed, peeled, and cut into 3/4-inch-wide wedges
5 sprigs fresh thyme plus 1/2 tsp. fresh thyme leaves
2 slices bacon, cut crosswise into 1-inch pieces
Kosher salt

Combine the orange juice, vinegar, and honey in a small bowl. Set aside.

In a 12-inch nonstick skillet, heat the oil over medium heat. Add the carrots, parsnips, shallots, thyme sprigs, bacon, and 1 tsp. salt; toss well to coat.

Cover the pan with the lid ajar by about 1 inch. Cook, stirring occasionally, until the shallots are limp and lightly browned and most of the carrots and parsnips have a little bit of brown on them, 8 to 12 minutes. As the mixture cooks, you should hear a gentle sizzle.

Uncover, turn the heat down to low, and cook, stirring occasionally and then gently pushing the vegetables back into a single layer so that most have direct contact with the pan, until the vegetables are tender and nicely browned, 12 to 16 minutes.

Remove the pan from the heat and discard the thyme sprigs. Stir in the orange-honey mixture and the thyme leaves, and season to taste with salt. Serve right away or let sit off the heat, partially covered, until ready to serve, and then reheat gently over medium-low heat.

bacon recipe source: Susie Middleton, Fine Cooking (@finecooking), Issue 126

Sunday, November 15, 2015


serves four

Burger Patties
1 tablespoons canola oil
1½ lbs lean ground beef, rolled into 4 (6-oz) balls
4 slices double-smoked bacon
Salt and pepper, to taste
8 slices aged Beemster
4 brioche buns
1 tablespoon (15 mL) butter
8 slices hot banana peppers
4 leaves Boston lettuce
¼ cup mayonnaise

French Fries
2 lbs russet potatoes, washed, skin on
A deep fryer or pot of canola oil set to 325ºF
Salt, to taste

Burger Patties: Add canola oil to a cast iron frying pan on medium high heat and add two 6-oz balls of ground beef to the pan. Add the double smoked bacon to the same pan and using a spatula press down the chuck to flatten them into a patty shape. Add a generous amount of ground salt and pepper and flip the burgers over, cook for 3 minutes per side. Add sliced Beemster to the warm burger and top with the crispy bacon. Toast the brioche buns in the oven with a touch of butter. To finish the burgers add your favourite toppings, my choice would be hot banana peppers, mayonnaise and Boston lettuce. Repeat with remaining patties.

French Fries: Cut potatoes into even and uniform pieces, about 3-inch x ¼-inch. Soak fries in the cold water for about 30 minutes. This removes some of the excess starch and surface sugars which can burn in the frying process. Drain french fries from the water, and pat dry to remove excess water. Heat a heavy stockpot fitted with a deep-fry thermometer with oil to 325ºF. Carefully, add 2 handfuls of fries to hot oil. There should be at least 1-inch of oil above the French fries. Blanch until fries are light brown, 5 to 7 minutes. Remove fries, gently shaking off excess oil and let drain on rack. Repeat until all of the potatoes are blanched. Raise heat of oil to 350ºF. Cook French fries again, 2 handfuls at a time, until golden brown, about 2 minutes. Remove from oil, shake off excess oil, lightly season in a bowl with salt. Repeat until all potatoes are cooked.

bacon recipe source: Craig Harding, Chef in Your EarFood Network Canada

Saturday, November 14, 2015


serves four

3 tablespoons butter
1 pound small leeks, cleaned and chopped
1 small onion, chopped
3 cloves garlic, minced
1 teaspoon kosher salt, plus more to taste
3 russet or Yukon gold potatoes, peeled and halved
4 cups chicken stock
1 cup cream
1 cup buttermilk
½ teaspoon white pepper
Chive oil (recipe below)
4 strips bacon, cooked and chopped

Chive oil
2 bunches chives, blanched, chilled and chopped
1 cup olive oil
Salt and pepper, to taste

Combine the ingredients in a blender and purée until smooth.

In a heavy saucepan set over medium-high heat, melt the butter. Add the leeks, onion and garlic. Season with salt, and allow to sweat for 5 minutes. Lower the heat to medium-low and cook the mixture for about 20 minutes. Add the potatoes and stock, and bring the mixture to a boil. Reduce heat to low and cook until the potatoes are tender, or about 45 minutes. Pour the soup into a blender and purée. Strain the soup through a colander, then return it to the pot. Add the cream and buttermilk. Season with salt and white pepper, to taste. Serve in small bowls, drizzle with chive oil and garnish with bacon.  

bacon recipe source: Budi Kazali, executive chef of The Ballard Inn & Restaurant, Ballard, California

Friday, November 13, 2015


4 baker potatoes
olive oil
1 tbsp smoked paprika
1 tbsp garlic salt
4 strips of bacon chopped up
4 slices of peameal bacon chopped
1 tbsp butter
1 garlic clove minced
2 cups of stout beer
1 tbsp mustard
1 tbsp worcestershire sauce
1 tbsp maple syrup
cheese curds
green onions

Start by slicing each potato lengthwise into four potato slabs. Then cut each slab into thin fries about a centimeter thick. Keep the fries fresh by storing them in a bowl of cold water. Before use, drain the fries and pat them dry. This is to ensure that the spices and oil stick.

Preheat the oven to 400 degrees F. Place all the fries in a bowl and sprinkle over the paprika, garlic salt and a couple glugs of olive oil. Roll the fries around and coat evenly. Spread out on two baking sheets making sure that each fry is in contact with the sheet, this will ensure they get crispy. Cook the fries for 50 minutes. Every 20 minutes rotate the trays and give the fries a flip. Hint: you’re going to need a thin spatula to get the fries up and off the baking sheet in order to flip them.

While the fries are cooking start on the gravy by frying up both types of bacon in an ungreased pan on medium high heat. Once crispy, pull out the bacon and let drain on a plate covered with a paper towel. Save the grease. For the gravy, add the butter to the bacon grease and let melt. Then spoon in the flour and stir until a paste forms. Throw in the garlic and stir until it becomes fragrant. Finally whisk in the beer, mustard, Worcestershire, maple syrup and a pinch of salt. Let thicken over a low heat.

To build the poutine, place all the fries on one baking sheet and layer in the cheese curds and bacon pieces. Then pour over the gravy and place back in the oven for 5 minutes or until the cheese is good and melted. Top with green onions and enjoy!

bacon recipe source: Julie Nolke, Feeling Peckish? March 6, 2015

Thursday, November 12, 2015


yields four servings

1 tablespoon extra-virgin olive oil
4 slices bacon, cut into 1/2-inch pieces
1 medium red onion, halved and thinly sliced
2 garlic cloves, minced
1/2 teaspoon red-pepper flakes
1 can (28 ounces) whole peeled tomatoes
Coarse salt and ground pepper
1 pound orecchiette or other short pasta
Grated Parmesan and chopped fresh parsley, for serving

In a medium saucepan, heat oil over medium-high. Add bacon and cook until browned and almost crisp, about 4 minutes. Add onion and cook until softened, 3 to 5 minutes. Add garlic and red-pepper flakes and stir until fragrant, 1 minute. Add tomatoes, breaking them up as you go, and season with salt and pepper. Bring sauce to a boil; reduce to a simmer and cook until slightly reduced, 15 minutes.

Meanwhile, in a large pot of salted water, cook pasta 1 minute less than package instructions. Reserve cup pasta water; drain pasta and return to pot.

Add sauce and pasta water to pasta and toss to combine; cook over medium-high until sauce thickens and coats pasta, about 2 minutes. Refrigerate 3 cups pasta for a separate dish. Serve remaining pasta topped with Parmesan and parsley.

bacon recipe source: Martha Stewart, Everyday Food, March 2010

Wednesday, November 11, 2015


serves four

5 slices thick-cut bacon, cut into 1⁄2"-strips
1 tbsp. fresh lemon juice
2 tsp. Dijon mustard
1 small shallot, minced
Kosher salt and freshly ground black pepper, to taste
2 tbsp. extra virgin olive oil
8 oz. frisée, torn into bite-size pieces
1 tbsp. white wine vinegar
4 eggs

Boil bacon and 1 cup water in a 12" skillet. Reduce heat to medium-high; cook until water is evaporated and bacon is crisp, 35–40 minutes. Using a slotted spoon, transfer bacon to paper towels to drain. Transfer 3 tbsp. bacon fat to a large bowl. Add lemon juice, mustard, shallot, salt, and pepper. While whisking, slowly drizzle in oil until vinaigrette is emulsified. Add reserved bacon and the frisée; toss and divide between 4 plates.

Boil a 4-quart saucepan of water; add vinegar, reduce heat to medium, and, using a slotted spoon, swirl water. Crack eggs, one at a time, into aramekin, and slide into water; cook until whites are set, about 2 minutes. Using a slotted spoon, divide eggs between plates; garnish with more black pepper.

bacon recipe source: (@SAVEURMAG), July 17, 2008

Tuesday, November 10, 2015


makes four generous servings

4 oz bacon, chopped
2 large (or 3 small) carrots, chopped
1 cup leeks, white and light green parts, washed and thinly sliced (or about 1 small yellow onion, diced)
pinch red pepper flakes
1/2 teaspoon dried Turkish oregano
1/4 teaspoon dried thyme
1 tablespoon red wine vinegar, plus (optionally) more for serving
1 cup French green lentils, picked over for odd little bits
6 cups beef stock
5 oz (about 4-5 handfuls) kale, chopped into bite-sized pieces
sea salt and freshly cracked black pepper
olive oil and parmesan cheese for serving (optional)

Add bacon to a cold Dutch oven or soup pot and turn flame to med-high. Cook until bacon renders about half its fat and pan begins to take on color, about 5 minutes.

Add carrots, leeks, pepper flakes, thyme and oregano and cook until veggies begin to give off liquid. Add vinegar. Deglaze pan, scraping up all brown bits from bacon.

Add lentils and beef stock and bring to a boil; then reduce to low, cover and simmer for 30 minutes or until lentils are tender.

Add kale, pushing down to submerge in broth, and cook for another 5 minutes or so, until leaves have wilted substantially but kale remains green. Taste and adjust for salt and pepper, if necessary.

Serve soup piping hot in big bowls with a scant drizzle of vinegar, olive oil and a scattering of parmesan, if desired.

bacon recipe source: Emily Stoffel, the pig & quill (@thepigandquill), January 14, 2015

Monday, November 09, 2015


serves 4-6

10 slices bacon
1 1/2 lb. fresh or frozen large shrimp (if frozen, thaw first)
1 1/2 cups Monterey jack cheese, shredded
1 avocado, peeled, pitted and sliced
1 cup red salsa
2 fresh tomatoes, chopped
2 cans green chiles, diced
6 (12-inch) flour tortillas

In a frying pan add the bacon slices and fry until crispy. Remove (keeping about two tablespoons of fat in the frying pan) and chop into roughly 1-inch long pieces.

Peel and de-vein the shrimp, then cut into 1-inch long pieces. Add to the frying pan and fry to 1-2 minutes, turning often, until they change color.

Place a tortilla on a plate. Spoon 1/6th of the cooked shrimp and bacon along the center. Top with 1/6th of the cheese, salsa, 1-2 slices of avocado, and chile to taste. Fold the tortilla up like an envelope and place seam side down on another dish.

Repeat the procedure with the rest of the ingredients.

Fry chimichangas in hot vegetable oil for 1-2 minutes per side, until dark brown in color (be careful not to burn the tortilla). Remove and place on paper towels to drain excess oil.

Serve with more salsa, sour cream and guacamole.

bacon recipe source: (Italian and Mexican recipes at home)

Sunday, November 08, 2015


yields twelve

1½ pounds yellow potatoes, diced, peeling optional
5 slices bacon
¼ cup diced green onions
1/2 cup grated Gruyère cheese, grated
1 egg
¼ cup all-purpose flour (or white rice flour for gluten free)
¼ teaspoon pepper
1 to 2 teaspoons salt
avocado cream (recipe below)
grilled corn salsa (recipe below)

Avocado cream (makes 2 cups)
2 ripe avocados 
1/2 lime, juiced
1/2 cup sour cream ½ teaspoon salt to
1/4 teaspoon garlic powder
1/4 teaspoon onion powder

Combine avocado, sour cream, lime juice, salt, garlic powder, and onion powder into a small bowl. Mash with fork, and then whip until smooth with a wire whisk. If you have one, you can use a food processor.

Toasted corn salsa
1(14.5) can yellow corn, drained well (you can also substitute fresh grilled corn)
1/4 cup chopped cilantro
2 tablespoons small-dice orange bell pepper
1/4 cup small-dice red onion
1 teaspoon light olive oil
1 lime, juiced
½ teaspoon salt

Heat a cast-iron pan until very hot. Add the corn and toast on all sides, stirring frequently so it does not burn. Remove once it has a nice brown color. In a medium bowl, add corn and the remaining ingredients. Serve hot or cold.

In a large pot, add diced potatoes and fill with water until just above potatoes. Bring to a boil. When potatoes are done (they can be split with a fork) DRAIN the water. Let the potatoes dry out in the pot for a minute or two. Fry up your bacon and cut into small pieces. Save the grease and use this for frying up the potato pancakes. In a medium bowl, combine the bacon, green onion, cheese, egg, flour, salt, and pepper. Using a potato ricer, rice the potatoes into the bowl with the other ingredients. Stir to combine. The consistency will be very thick. Use an ice cream scoop to portion the pancakes, then shape them into 2-inch disks. Using bacon grease in a pan, fry the potato pancakes until they are golden brown. Remove them to a wire rack over paper towels. Top with avocado cream and grilled corn salsa.

bacon recipe source: Simply GourmetUnited States Potato Board, 4949 S Syracuse Street, #400, Denver, CO 80237