Saturday, February 28, 2015

3582. ROASTED HADDOCK and BACON

serves two


1 haddock fillet
1 haddock smoked fillet
8 to 10 slices of bacon

Preheat oven to 395ºF. Arrange strips of bacon on a board making sure to overlap each slice. Add haddock fillet and top with smoked haddock. Carefully roll up the fish. Secure fish by tying kitchen string around the fish. Place on a wire rack and set atop a baking sheet. Cook the fish 25 to 30 minutes. Remove from oven and slice into chunks. Serve immediately.


bacon recipe source: The Culinary Chase (@culinarychase), January 19, 2015

Friday, February 27, 2015

3581. STIR-FRIED PASTA with ORANGE, BACON and CURRY

serves four


3 tablespoons olive oil
3 tablespoons finely chopped garlic
1 tablespoon finely chopped fresh root ginger
1 small onion, peeled, chopped
2 tablespoons finely grated orange zest
6 bacon rashers, chopped
2 red peppers, seeds removed, cut into ½in pieces
2 yellow peppers, seeds removed, cut into ½in pieces
2 teaspoons sugar
10½fl oz chicken stock
1 x 14oz can chopped tomatoes
3 tablespoons Madras curry paste
2 tablespoons tomato purée
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 lb. dried Italian pasta, such as farfalle, cooked according to packet instructions, drained

To serve
1 handful chopped fresh basil leaves
1 handful chopped fresh chives

Heat the oil in a lidded wok (or saucepan) over a high heat until smoking. Add the garlic, ginger, onion and orange zest and stir-fry for 1-2 minutes.

Add the chopped bacon and stir-fry for 3-4 minutes, or until the vegetables have softened and the bacon is golden-brown.

Add the red and yellow peppers, sugar, stock, chopped tomatoes, curry paste and tomato purée, then season, to taste, with salt and freshly ground black pepper. Stir well.

Reduce the heat until the mixture is simmering, then cover the wok with a lid and continue to simmer for 30 minutes, or until the sauce is thick and the peppers are tender.

Add the drained pasta to the sauce and mix well until coated and warmed through.

To serve, divide the stir-fried pasta equally among four serving plates and sprinkle over the chopped basil and chives.


bacon recipe source: Ken Hom, Saturday Kitchen Best Bites, BBC Food

Thursday, February 26, 2015

3580. BACON CANDY and CURRIED CASHEWS

feeds four as a snack


6 slices applewood-smoked bacon, diced
2 tablespoons sugar
1 cup cashews
2 teaspoons Madras curry powder
1/4 teaspoon cayenne pepper
pinch each of salt and freshly ground pepper

Preheat the oven to 350F.

Heat a large skillet over medium heat. Add the diced bacon and cook for 5 to 6 minutes, until most of the fat has been rendered and the bacon has started to get crispy. Drain off all but about a tablespoon of the bacon fat into a small bowl; reserve.

Add the sugar to the skillet and cook, stirring, for 2 to 3 minutes, until it has coated the bacon and the bacon starts to look shiny. Add the cashews, curry powder, cayenne, salt and black pepper and toss together to coat the nuts. If they seem a little dry, add another teaspoon of bacon fat and toss to coat.

Spread the nuts out on a baking sheet lined with parchment paper. Bake for 12 minutes, or until lightly toasted. Let cool to room temperature. Store in an airtight container at room temperature for up to a week.


bacon recipe source: The Mind of a Chef; Food Thinkers by Breville (@BrevilleUSA)

Wednesday, February 25, 2015

3579. BACON and ONION CONGEE

makes four servings 


8 slices uncooked bacon, cut into 1-inch pieces 
1/2 medium onion, diced 
7 cups chicken stock 
1 cup raw long-grain white rice, rinsed 
1/2 teaspoon kosher or sea salt 
fresh cracked black pepper, to taste 

Heat a skillet over medium-high heat. Cook bacon pieces until crisp then remove bacon and blot on paper towel. Set bacon aside. Reserve 2 tablespoons of bacon oil for the next step. Heat a large pot and add bacon oil. Add onion and cook till soft and slightly brown and crisp, but not burnt. Add chicken stock, rice and salt. Bring the stock to a boil, then reduce the heat to a low simmer. Stir occasionally so that the rice doesn't clump or burn at the bottom. Add the cooked bacon pieces, additional salt to taste and fresh cracked black pepper. Serve hot.


bacon recipe source:

Tuesday, February 24, 2015

3578. ONION SOUP with BACON, WINTER HERBS and GRUYERE

serves six


6 oz. (185 grams) applewood-smoked bacon, cut into 1/4-inch (6-mm) pieces
3 large yellow onions, thinly sliced
4 cloves garlic, chopped
1/3 cup (3 fl. oz) dry white wine
8 cups beef broth
1 bay leaf
1 large sprig rosemary, plus 1/2 teaspoon minced
1 large sprig fresh sage, plus 1/2 teaspoon minced
1 large sprig fresh thyme, plus 1/2 teaspoon minced
18 thin slices baguette, toasted
3/4 cup (3 oz) shredded Gruyere cheese

In a large, heavy pot over medium heat, fry the bacon until the fat is rendered and the bacon is crisp, about 4 minutes. Using a slotted spoon, transfer the bacon to a small bowl.

Add the onions to the drippings in the pot, reduce the heat to medium-low and cook, stirring occasionally, until very tender, about 30 minutes. Add the garlic and continue cooking until the onions are golden brown and very soft, about 20 minutes longer. Pour in the wine and cook until the wine evaporates and the onions are brown and jamlike, about 12 minutes. Add the broth, bay leaf and rosemary, sage and thyme sprigs and simmer the soup very gently to melt the flavors, about 20 minutes. Remove and discard the herb sprigs. (The soup can be cooled, covered and refrigerated for up to 3 days. Reheat to serving temperature before continuing.)

Preheat the broiler. Arrange the toasts on a small rimmed baking sheet and sprinkle evenly with the cheese. Broil the toasts just until the cheese melts. Remove from the broiler, sprinkle with the bacon and minced herbs, and return to the broiler. Broil until the toasts are heated through.

Ladle the soup into warmed bowls. Top with the toasts, dividing them evenly, and serve.


bacon recipe source: Williams-Sonoma Taste (@WilliamsSonoma), January 5, 2014

Monday, February 23, 2015

3577. BACON and CHIVE POTATO PANCAKES

serves two


3/4 pound (1 large) russet (baking) potato
2 slices of cooked lean bacon, crumbled fine
2 tablespoons finely chopped fresh chives or green part of scallion
2 tablespoons olive oil
sour cream as an accompaniment if desired

Peel the potato, grate it coarse, and press it between several thicknesses of paper towel to remove any excess moisture. In a bowl stir together the potato, the bacon, the chives, and salt and pepper to taste. In a large heavy skillet heat the oil over moderately high heat until it is hot but not smoking, form the potato mixture into 4 patties, and cook the patties, tamping them down with a spatula, for 5 to 7 minutes on each side, or until the pancakes are golden brown and cooked through. Serve the pancakes with the sour cream.


bacon recipe source: Gourmet, June 1993 

Sunday, February 22, 2015

3576. MAPLE-GLAZED PEANUTS and BACON

makes about 4 cups 


1/2 cup pure maple syrup  
3 cups unsalted roasted peanuts (1 pound) 
1/2 teaspoon dry mustard 
1 tablespoon thyme leaves, minced 
1/2 teaspoon cayenne pepper 
3/4 teaspoon Old Bay Seasoning 
3 thick slices of bacon (3 ounces) 
1 tablespoon kosher salt 

Preheat the oven to 325°. In a medium skillet, cook the bacon over moderate heat until crisp. Transfer to paper towels to drain, then finely chop. 

In a medium bowl, mix the thyme, salt, Old Bay, cayenne and dry mustard. Add the peanuts, maple syrup and bacon and toss until the peanuts are evenly coated. Scrape the nuts onto a parchment paper–lined baking sheet and roast for about 30 minutes, stirring once, until the maple syrup has thickened. Let the peanuts cool completely, stirring frequently to break up any large clumps. Transfer the peanuts to glass jars or a large bowl and serve.


bacon recipe source: Meg Grace, Recipe of the Day, Judges' Choice: Best New Chicken Dishes, Pairing of the Day: January 2010, Food & Wine, January 2010

Saturday, February 21, 2015

3575. BACON-WRAPPED STUFFED ANAHEIM PEPPERS

8 Anaheim chile peppers
1 block (8 ounces) cream cheese
4 ounces (weight) grated sharp cheddar cheese
3/4 cup minced onion
1/2 cup minced sweet red pepper
1 jalapeno, seeded and minced
1 tablespoon minced fresh garlic
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon chile powder
1/4 teaspoon hot sauce
16 slices bacon

Preheat oven to 450ºF. Line a half sheet baking pan (approximately 13- x 18- x 1-inch) with aluminum foil. Place a cooling rack (such as is used for cookies, etc.) in the bottom of the of the pan. Set aside.

Wash Anaheim peppers. With a sharp knife, slice the peppers open on one side only--do not slice completely through the peppers. Carefully scrape out seeds. Set peppers aside.

In a medium-sized bowl, mix together the cream cheese, grated sharp cheddar cheese, onion, red pepper, jalapeno, garlic, salt, black pepper, chile powder, and hot sauce.

Fill the hollowed out Anaheim peppers with the filling.

Using two pieces of bacon per pepper, wrap the bacon slices around each pepper. Scrunch the bacon close together as you wrap. Remember that it will shrink as it cooks. Secure with toothpicks.

Place peppers on the rack in the baking pan, leaving space between each pepper. Do not over-crowd the pan. If there is a concern about splatters while baking, lay a piece of aluminum foil lightly over the peppers. Do not fold it around the edges because steam from cooking needs a way to escape. 

Bake for 20 minutes. Remove pan from oven. If a foil covering has been used, remove the foil at this time. Set oven to broil. Move oven rack 5-7 inches from broiler. Broil peppers 1-3 minutes until bacon is brown and crispy.

Remove toothpicks before serving. Be careful when removing the toothpicks because the peppers will be hot.


bacon recipe source: Terri, That's Some Good Cookin', June 14, 2013

Friday, February 20, 2015

3574. CHICKPEA SALAD with BACON, COTIJA and ROASTED CHILES

serves four


1/2 pound dried chickpeas (garbanzo beans), soaked overnight in cold salted water at room temperature
1 bay leaf
1 carrot, cut into 3-inch segments 
1 onion, split in half 
1 stalk celery, cut into 3-inch segments, divided 
Kosher salt 
2 poblano or Anaheim chilies 
4 ounces bacon, cut into 1/2-inch pieces 
1 shallot, thinly sliced (about 2 tablespoons) 
1 medium clove garlic, minced (about 1 teaspoon) 
2 tablespoons extra-virgin olive oil 
2 tablespoons juice from 2 limes, plus 1 extra lime cut into wedges 
1/2 cup crumbled cotija cheese 
1/2 cup thinly sliced scallions, white and light green parts only 
1/2 cup roughly chopped fresh cilantro leaves 
 
Drain chickpeas and place in a large pot with bay leaf, carrot, onion, and celery. Cover with cold water by 2 inches, season with salt, bring to a boil, reduce to a simmer, and cook until the chickpeas are tender but still hold their shape, about 1 hour. Discard bay leaf, carrot, onion, and celery. Drain and rinse under cold running water until chilled. Let drain in a colander set in the sink.
 
Meanwhile, adjust rack to 4 to 5 inches below broiler and preheat broiler to high. Place chilies on a foil-lined broiler pan and broil, turning occasionally, until completely blackened on all surfaces, about 15 minutes total. Crimp foil to seal around the chilies and set aside for 10 minutes.
 
Meanwhile, cook bacon in a medium skillet over medium-high heat, stirring frequently, until completely crisp. Remove from heat and stir in shallots and garlic. Immediately transfer to a large bowl. Add olive oil and 2 tablespoons lime juice and whisk to combine.
 
When chilies are cool enough to handle, peel using your fingers. Discard skin, stems, and seeds and slice flesh into thin strips.
 
When beans are cooked and drained, add to bacon mixture. Add chili strips, cotija, scallions, and cilantro and toss to combine. Season to taste with salt and pepper. Serve immediately with lime wedges, or for better results, store overnight in a covered container in the refrigerator. Salad will keep for up to three days.
 
 
bacon recipe source: J. Kenji López-Alt, Managing Culinary Director, Serious Eats (@seriouseats), October 20, 2014

Thursday, February 19, 2015

3573. CHICKEN BURRITO BOWLS with BACON GUACAMOLE and SCALLION PESTO

makes four bowls


2 chicken breasts, diced into small cubes
1 tablespoon ground cumin
1 tablespoon chili powder
1 teaspoon ground coriander
1/2 tsp garlic salt
1 pinch crushed red pepper
2 slices bacon
1 cup uncooked black rice
1 avocado
3 tablespoons fresh lime juice, divided
1 bunch scallions, white ends trimmed and discarded
3 tablespoons toasted pepitas
2 cloves garlic
3 tablespoons extra-virgin olive oil, plus 1 tsp
1 jalapeno pepper, minced (and seeded for less heat)
1 (14.5 oz) can black beans, drained and rinsed
1 (10 oz) can Mexi-corn, drained
1/2 cup crumbed cotija cheese
chives for garnish (optional)
2 cups baby spinach leaves
coarse salt and freshly ground pepper

Cook the black rice in a rice cooker, or your favorite stove-top method.

In a small bowl, mix together the cumin, chili powder, coriander, garlic salt, crushed red pepper, and a pinch of salt and pepper. Sprinkle the spice mix over the diced chicken until coated all over. Set aside.

Render the bacon in a large skillet over medium heat. When crispy, remove the bacon and place on paper towels to drain. Crumble with fingers. Taste one to make sure the pigs did it right.

Back in the skillet, drain all but about 2 tablespoons bacon fat. Bring the pan to a medium-high heat and add the chicken. Sear the chicken until browned all over and cooked through, 5 to 6 minutes. Remove from pan and cover to keep warm.

In a small sauce pan, bring the teaspoon oil to a medium heat. Add the jalapeno and sizzle for a minute. Add the black beans and corn; toss. Season with salt and pepper. Reduce the heat to low while you finish the rest of the meal. Stir once in a while.

In a food processor, combine the scallions, garlic, toasted pepitas, 2 tablespoons, lime juice and a pinch of salt. With the motor running, add the remaining 3 tablespoons oil in a thin stream until you get a nice pesto consistency.

In a small bowl, combine the avocado, bacon crumbles, the remaining tablespoons of lime juice and a small pinch of salt. Mash until you get a guacamole of the most unearthly caliber.

Finally, place a small heaping of black rice in the bottom of each bowl. Top with baby spinach leaves, cooked chicken, a few spoonfuls of the black bean/corn mixture, a healthy dollop of the bacon guacamole and the scallion pesto. Garnish with a little bit of the crumbled cotija cheese.


bacon recipe source: Bev Weidner, Bev Cooks (@bevcooks), December 12, 2012

Wednesday, February 18, 2015

3572. LOADED MUENSTER and SHARP CHEDDAR MACARONI and CHEESE with BACON

For the sauce
2 tablespoons butter
2 1/2 tablespoons flour
2 1/2 cups whole milk, at room temperature
1/2 teaspoon mustard powder
8 oz shredded sharp cheddar
8 oz shredded muenster
cloves from 2 bulbs roasted garlic, minced into a paste (recipe follows)
2 caramelized yellow onions (recipe follows)
1/2 lb bacon, cooked and crumbled
10 oz elbow macaroni, cooked to al dente according to the directions on the package

For the topping
1/2 cup panko
1 teaspoon olive oil

Roasted Garlic
2 whole bulb garlic
canola or olive oil
kosher salt and freshly cracked black pepper

Caramelized Onions
1 tablespoon canola oil
2 large yellow onions, peeled and sliced
kosher salt and freshly cracked black pepper

Roasted Garlic: Preheat oven to 350 degrees. Cut off just the tip of the pointed-end of the bulbs of garlic to expose the tips of each clove. Drizzle exposed cloves with canola oil then sprinkle with kosher salt and freshly cracked black pepper. Wrap completely in aluminum foil with the exposed-clove side facing up inside the packet. Place foil packet into oven and roast at 350 for 1 hour or until soft and golden. Remove from oven and let cool until able to handle. Remove the cloves by squeezing the base of the bulb until the cloves push out.

Caramelized Onions: Add oil to a large saute pan and place over low heat. Preheat pan for 2 minutes then add the onions. Toss to coat with oil. Slowly saute the onions, stirring frequently to prevent burning, until the onions have caramelized and are golden, sweet and tender, about 30 to 45 minutes. Season onions to taste with kosher salt and freshly cracked black pepper. Caramelized onions can be made a few days in advance and heated just before ready for use.

Macaroni & cheese: Preheat oven to 400 degrees. Spray a deep glass or ceramic loaf pan with cooking spray. Set aside.

In a small bowl, toss together the panko bread crumbs and olive oil for the topping. Work the oil into the bread crumbs with your fingers until evenly disbursed with no lumps. Place in a dry saute pan over medium heat. Toast the bread crumbs until golden, stirring regularly for even toasting. Remove from heat and set aside.

Bring a large pot of salted water to a boil over high heat. Boil pasta until tender according to the directions on the package. Drain thoroughly.

While the water is coming to a boil and the pasta is cooking, make the cheese sauce. Add butter to a medium sized sauce pan over medium heat. Once butter has melted, add flour to create the roux. Cook the roux, whisking constantly for about 2 to 3 minutes, to cook away the raw flour flavor. Slowly drizzle in the room temperature milk while whisking constantly to dissolve the roux into the liquid. When the liquid is first introduced the roux will begin to seize up, but as more liquid is added it will return to a smooth paste. Adding the liquid too quickly will result in a lumpy sauce. Once all milk has been incorporated into the bechemel, add the mustard powder. Stir. Cook bechemel over medium heat, stirring frequently and scraping the bottom of the pan to prevent scorching, until sauce comes to a simmer, not a boil. Simmer 2-3 more minutes until thickened to the point of coating the back of a spoon. Add muenster, sharp cheddar and roasted garlic paste. Stir until cheese has completely melted into the bechemel. Taste. Adjust seasoning with kosher salt and freshly cracked black pepper as desired.

In a large bowl or pot, combine cooked/drained macaroni, cheese sauce, caramelized onions and bacon. Stir to coat pasta thoroughly and evenly disperse ingredients. Pour into prepared pan. Sprinkle top evenly with toasted panko. Place into preheated oven. Bake at 400 for about 20 minutes or until cheese sauce is bubbly around the edges. Remove from oven and let rest for 5 minutes before serving.


bacon recipe source: Amanda Simpson, What We're Eating (@whatwereeating)

Tuesday, February 17, 2015

3571. BBQ CHICKEN GRILLED CHEESE on CIABATTA with HOT CANDIED BACON

1 lb. boneless, skinless chicken breasts
1 12 oz. Coca Cola
1 bottle barbecue sauce
1 bag angel hair slaw
1 tomato, diced
1/2 onion, diced
1 jalapeno, diced
1 cup mayonnaise
salt and pepper to taste (for the slaw)
1 cup brown sugar
3 tablespoons cayenne pepper
1 lb. bacon
16 oz. muenster cheese, sliced thin

Add the chicken, Coca Cola and barbecue sauce to a slow cooker on low. Cook for 6-8 hours, until done. (You could alternatively pour the soda and sauce over the breasts in a baking dish, cover and bake for 35-35 minutes on 375). Combine the slaw, tomato, onion, jalapeno, mayo and salt and pepper; cover and refrigerate. Preheat oven to 400 degrees. Arrange bacon on a foil lined baking sheet. Combine the brown sugar and cayenne in a small bowl; sprinkle over bacon and bake for 12-15 minutes, until done and crispy. Assemble the sandwiches by cutting the ciabatta into sandwich sized pieces, then slicing in two. Pile on the BBQ chicken, cheese, slaw and bacon. Heat in a skillet over medium heat until the cheese is melted.


bacon recipe source: Dixie Chik Cooks (@dixiechikcooks), June 26, 2014

Monday, February 16, 2015

3570. SRIRACHA SPICED BACON

1 lb thick cut bacon
1 cup brown sugar
1 tablespoon plus 1-2 teaspoons sriracha chili sauce
1/4 teaspoon cinnamon
1 teaspoon water (optional)

Preheat oven to 400ºF. Combine brown sugar, Sriracha sauce and cinnamon in a bowl. Line a rimmed baking sheet with aluminum foil. Place a wire cooling rack on top. Spray the rack with cooking spray. Place the pieces of bacon on top of the rack trying not to overlap. Microwave the spice mixture for 15-20 seconds until it’s spreadable. Spoon or brush the mixture on top of the bacon. Place in oven and cook for 13 minutes. Remove from the oven and flip the bacon. Reheat the spice mixture. If necessary add the water to help make it spreadable. Spoon or brush the mixture on top of the bacon. Return to the oven and cook for 13 minutes. If the bacon is not crispy enough (remember it’ll crisp up as it cools), flip the bacon over, spoon any remaining spice mixture and bake for a few more minutes. OR you can broil for 1 minute each side but watch as this will burn. Remove from the oven, allow to cool 1 minute on the rack and then using cooking tongs, remove the bacon from the rack and plate.


bacon recipe source: The Kitchen Whisperer (@TKWhisperer), March 28, 2013

Sunday, February 15, 2015

3569. BACON CHEDDAR CHICKEN FINGERS

makes four servings


2/3 cup Original Bisquick™ mix
1/2 cup finely shredded cheddar cheese
1/4 cup cooked real bacon bits or pieces
1/2 teaspoon salt or garlic salt
1/2 teaspoon paprika
3 boneless skinless chicken breast halves, cut crosswise into 1/2-inch strips
1 egg, slightly beaten
3 tablespoons butter or margarine, melted

Sriracha dipping sauce
1 tablespoon Sriracha sauce or buffalo wing sauce
1/2 cup mayonnaise

Bacon ranch dipping sauce
1/2 cup ranch dressing
2 tablespoons cooked real bacon bits or pieces

Heat oven to 450ºF. Line cookie sheet with foil; spray with cooking spray. Mix Bisquick mix, cheese, bacon, salt and paprika in 1-gallon resealable plastic food-storage bag. Dip half the chicken strips into egg; place in bag of Bisquick mixture. Seal bag; shake to coat. Place chicken on cookie sheet. Repeat with remaining chicken. Drizzle butter over chicken. Bake 12 to 14 minutes, turning after 6 minutes with pancake turner, until no longer pink in center. Meanwhile, in separate small bowls, mix sriracha dipping sauce and bacon ranch dipping sauce until each is well blended. Serve chicken fingers with dipping sauces.


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

Saturday, February 14, 2015

3568. BACON and PECORINO POPCORN

yields six servings


12 ounces thick cut bacon, chopped
½ cup white popcorn kernels
3 ounces pecorino cheese, crumbled (could be aged asiago)

Place a large deep pot over medium heat. Add the chopped bacon and fry until crispy. Remove the bacon with a slotted spoon and place in a paper towel lined bowl to drain. Add the popcorn to the pot with remaining bacon grease and cover leaving the lid slightly off-set to vent. Pop the corn then pour into a large bowl. Toss in the bacon and crumbled cheese. Serve warm!


bacon recipe source: Sommer Collier, A Spicy Perspective (@SpicyPerspectiv), June 2012

Friday, February 13, 2015

3567. ZUCCHINI BOATS with BACON GREMOLATA

makes 8 servings; serving size: 1/2 zucchini


4 medium-large zucchini (6 to 7 ounces each)
2 tablespoons lemon juice
4 teaspoons olive oil
3 large cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon black pepper

Bacon gremolata
16 slices bacon, crisp-cooked, drained, and finely crumbled
1 cup finely shredded Parmesan and/or Romano cheese (4 ounces)
1/4 cup snipped fresh basil
1/4 cup finely chopped pepperoncini salad pepper or fresh jalapeno chile pepper
4 teaspoons finely shredded lemon peel
2 cloves garlic, minced
1/2 teaspoon black pepper

Bacon gremolata: In a small bowl stir together bacon, cheese, basil, pepperoncini, lemon peel, garlic, and black pepper.

Zucchini boats: Cut zucchini in half lengthwise. Using a spoon, scoop out centers to form 1/4- to 1/2-inch-thick shells; set aside. In a small bowl stir together lemon juice, oil, garlic, salt, and pepper. Brush insides of zucchini shells with lemon mixture. Place shells, cut sides down, on a lightly greased grilling tray. For a charcoal grill, grill zucchini on grilling tray on the rack of an uncovered grill directly over medium coals for 5 to 7 minutes or until cut sides start to brown. Turn zucchini; grill for 1 minute more. (For a gas grill, preheat grill. Reduce heat to medium. Place zucchini on grilling tray on grill rack over heat. Cover and grill as directed.) Using hot pads, remove tray from grill. Spoon bacon gremolata into zucchini shells, mounding slightly and pressing down lightly. Return to grill. Cover and grill for 2 to 4 minutes more or until zucchini is crisp-tender and cheese starts to melt.


bacon recipe source: Better Homes and Gardens

Thursday, February 12, 2015

3566. KALAMATA and BACON FOCACCIA BREAD

makes ten servings


1¾ cups warm water 

2¼ teaspoons yeast
1 tablespoon sugar
5 cups flour (and some more for kneading)
1 tablespoon salt
½ cup olive oil

For the garlic herb oil:
½ cup olive oil
2 rosemary sprigs, separated
5 cloves garlic, minced
½ cup parsley, finely chopped

Toppings (or choose your own):
20 kalamata olives, halved
4 bacon slices, chopped
Zest of one lemon

In small bowl, mix yeast, sugar and warm water. Set in warm place 15-20 minutes, until yeast is bubbly. In mixer, with dough hook, add flour, salt, 1/2 cup oil & yeast. Mix low till combined. Then knead on medium 5-6 minutes. Hand-knead on floured board 1 minute. Return dough to lightly oiled mixer bowl. Cover with plastic wrap & set in warm spot 1-1.5 hours until doubled in size. On oiled jellyroll pan, stretch dough, flip, stretch to fit, press finger indents throughout. Rub herb oil on. Add toppings. Set in warm spot 1 hour. Sprinkle with salt and pepper. Place in oven preheated to 425ºF 20-30 minutes, turning pan halfway through baking time. Cool slightly in pan before cutting. Enjoy.



bacon recipe source: heartsinfood (member), Kitchenbowl (@kitchen_bowl)

Wednesday, February 11, 2015

3565. KABOCHA BACON PARMESAN RISOTTO

serves 4 (or 2 gluttons)


1/2 kabocha, seeded
6-8 slices of bacon, depending on your love of bacon
3-4 tablespoons extra virgin olive oil
3/4-1 cup finely chopped white onion
3 or 4 cloves of garlic, crushed or minced
1 cup of rice
3.5 cups chicken broth
1/2-3/4 cup white wine
1/2-3/4 cup of grated parmesan regianno cheese (depending on how cheesy you like it)

Preheat the oven to 180ºC/350ºF. Cut up the kabocha into 1-inch chunks. Put it in some aluminum foil, and drizzle a little olive oil over the top. Cover with aluminum foil, and bake in the oven for about 50 minutes. At the same time, fry up the bacon. To make it extra crispy, throw it into the oven for a couple of minutes next to the pumpkin, but make sure not to burn it. Cut up the bacon into bits, according to your bacon bit size preferences. Once finished, take the kabocha out and carefully (it’s hot!) remove the green skins. Mash up the kabocha with a potato masher, cover, and set aside. Do this earlier in the day to shave an hour off your dinnertime cook time. In a frying pan, cook the onions in the olive oil on low-medium heat for about 5 minutes (until translucent). Add in the garlic and cook for about a minute on low heat. Add the rice and stir constantly until it becomes translucent as well (4-5 minutes). Slowly, add in about a cup of broth and some of the wine. Stir constantly so the rice doesn’t burn on the bottom. When it starts to look like most of the water has been absorbed, add in another cup of broth and more wine. Repeat. And then do it again. Once the broth has been all used up, taste the rice to see if it’s cooked. If it isn’t, add in more water until the rice is ready. Stir in the mashed pumpkin, bacon bits, and cheese until good and gooey. Suddenly, it’s risotto!


bacon recipe source: Recipes from Honshu, September 23, 2013

Tuesday, February 10, 2015

3564. AVOCADO, BACON and MANGO SALAD with QUESO FRESCO DRESSING

serves 3-4

 
For salad:
1 head butter lettuce, or any soft lettuce like Boston Bibb
1 avocado, pitted, peeled & sliced
1 mango, peeled & sliced
4-5 strips bacon, cooked until crisp and chopped
queso fresco for garnish

For dressing:
½ cup olive oil
¼ cup rice wine vinegar
3 tablespoons mayonnaise
3 tablespoons queso fresco
salt to taste

Salad: Place lettuce in a large serving bowl. Top with avocado and mango. Drizzle dressing, if desired, then sprinkle with bacon and extra queso fresco for garnish.
 
Dressing: In a mixer or food processor, process all ingredients together until smooth. Season to taste. Pour into an airtight container and refrigerate until ready to use.
 
 
bacon recipe source:

Monday, February 09, 2015

3563. WALNUT, PEAR and CRISPY BACON SALAD

serves four


4 lean bacon slices
scant 3/4 cup walnut halves
2 Red Bartlett pears, cored and sliced lengthwise
1 tablespoon lemon juice
6 oz/175 grams watercress, tough stalks removed

Dressing
3 tablespoons extra virgin olive oil
2 tablespoons lemon juice
1/2 teaspoon honey
salt and pepper

Preheat the broiler to high. Arrange the bacon on a foil-lined broiler pan and cook under the preheated broiler until well browned and crisp. Let cool, then cut into 1/2-inch/1-cm pieces.

Meanwhile, heat a dry skillet over medium heat and lightly toast the walnuts, shaking the skillet frequently, for 3 minutes, or until lightly browned. Let cool.

Toss the pears in the lemon juice to prevent discoloration. Put the watercress, walnuts, pears, and bacon into a salad bowl.

To make the dressing, whisk the oil, lemon juice, and honey together in a small bowl or pitcher. Season to taste with salt and pepper, then pour over the salad. Toss well to combine and serve.


bacon recipe source: Wheat, Dairy & Gluten Free: Over 70 Delicious Ideas (LOVE FOOD/Paragon, Queen Street House, 4 Queen Street, Bath BA1 1HE, UK, 2010)