Tuesday, August 04, 2015

3639. BACON BANBANJI BURGERS

note: banbanji is a Japanese salad traditionally made with chilled chicken and cucumber.

makes six burgers


Patty seasonings:
2 tablespoons reduced sodium soy sauce
2 tablespoons mirin
2 tablespoons grated fresh ginger, including juices
1 tablespoon Sriracha sauce
1 tablespoon pure sesame oil
2 teaspoons cracked black pepper
1 1/2 teaspoons sea salt

Cucumber-Wakame Salad:
1 cup very thinly sliced cucumber, peeled if waxed (about 1/2 medium-sized)
1/3 cup re-hydrated wakame seaweed
1 1/2 cups thinly sliced nappa cabbage
1/4 cup sliced green onion
2 teaspoons toasted black sesame seeds
1/4 cup natural rice vinegar
3 tablespoons fresh lemon juice
1/2 teaspoon hot chili oil

Bacon Sauce:
1/2 cup quality ketchup
2 tablespoons Worcestershire sauce
1 teaspoon Sriracha sauce

Shiitake Sauce:
3 tablespoons red miso
3 tablespoons mirin
1/2 teaspoon pure sesame oil
1 1/2 pounds ground chuck, 80/20
1 pound ground sirloin, 90/10
1/2 cup sliced fresh green onions
12 strips applewood-smoked pepper bacon
3 tablespoons vegetable oil + oil for oiling grill rack
1/2 pound sliced shiitake mushroom caps (no stems)
6 sesame-seeded Kaiser rolls, split

Prepare a medium indirect heat fire in a charcoal grill with a cover, or preheat a gas grill to medium.

To make the patty seasonings, in a small bowl, mix together soy sauce, mirin, ginger, Sriracha, sesame oil, pepper and salt, cover and refrigerate.

To make the salad, in a medium bowl, mix together cucumber, seaweed, cabbage, green onion and sesame seeds, cover and refrigerate. In a small bowl, whisk together vinegar, lemon juice and oil, cover and refrigerate.

To make the bacon sauce, in a small bowl, mix together ketchup, Worcestershire and sesame oil; set aside.

To make the shiitake sauce, in a small bowl, mix together miso, mirin and sesame oil; set aside.

To make the patties, spread the chuck and sirloin out in a large shallow pan. Distribute the chilled patty seasoning mixture and green onions over meat. Using a fork, evenly mix seasoning mixture and green onions into meat. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls. Refrigerate until ready to grill.

To prepare bacon, lay bacon strips on a sheet pan lined with foil and place pan on grill rack. Internal grill temperature should be 375ºF. Close cover and cook bacon for 18 to 22 minutes, draining as necessary. Evenly spread slices with half of the bacon sauce and cook, covered, for 10 minutes. Dab or "mop" bacon with remaining sauce, close cover and cook for 8 to 12 minutes longer or until bacon is crisp and the sauce is firm and caramelized. Cut slices in half crosswise, tent with foil and keep warm.

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To prepare the shiitakes, heat 3 tablespoons of vegetable oil in a medium skillet on the grill rack. Add the shiitakes and sauté for 5 to 7 minutes, stirring frequently, until mushrooms are tender. Stir in the reserved shiitake sauce, cook for 1 to 2 minutes, remove from heat, cover and keep warm.

Toss salad vegetables with reserved dressing and set aside.

To grill the patties, brush the grill rack with vegetable oil. Place the patties on the grill rack, cover and cook, turning once, until cooked to preference, 5 to 7 minutes per side for medium. During the last few minutes of cooking, add 4 bacon slice halves to each burger and place the rolls, cut side down, on the outer edges of the rack to toast lightly.

To assemble the burgers, on each roll bottom, place an equal portion of mushrooms, followed by a bacon-topped patty and an equal portion of salad. Add the roll tops and serve.


bacon recipe source: Sutter Home Family Vineyards (@SutterHome), 277 St. Helena Hwy (Hwy 29), South St. Helena, CA 94574

Monday, August 03, 2015

3638. SMOKED TARAHIKI with CRISPY BACON and MINTED WARM NEW POTATO and FENNEL SALAD

yields four servings


3 cups sliced new potatoes
1 cup sliced fresh fennel bulb
¾ cup creamy mint & anchovy dressing
salt and milled pepper
4 x 120 grams (~4 oz) pieces smoked tarakihi or similar fish
¾ cup water
3 tablespoons olive oil
8 to 10 rashers streaky bacon
fresh lemon or lime wedges

Cook the potato slices in salted water for 8 minutes, before adding the sliced fennel and cooking a further 4 to 5 minutes or until the sliced potatoes are tender. When cooked, drain in a colander and cool before gently tossing in a bowl with the creamy mint dressing.

Place the smoked fish into a pan with the water and olive oil. Cover and bring to a gentle simmer for 4 minutes, then remove from heat. The fish is already cooked, it’s just being warmed gently.

Cook the bacon until crispy.

Serve the steamed smoked fish and crispy bacon with the warm potato and fennel salad and a wedge of lemon or lime.


bacon recipe source: Annabelle White, New Zealand Woman's Weekly (@NZWomansWeekly), January 27, 2012

Sunday, August 02, 2015

3637. TOMATO, ONION, AVOCADO and BACON RICE BOWL

makes 4 bowls


2¼ cups short grain rice (Japanese rice), cooked and kept hot
2 medium tomatoes, cut into bite-sized pieces (winter substitute: 1 small peach, 1 small mango, 1 roasted sweet red pepper, cut into ½-inch cubes)
1 medium red onion, peeled and sliced
2 small avocados, pitted, peeled, cut into ½-inch chunks
12 slices bacon (7-8 ounces)
sea salt
¾ cup BBC (Basting & Cooking) Sauce (recipe below)
¼ cup chopped parsley

BBC Sauce (makes 2 cups):
1 cup mirin
½ cup sake
½ cup soy sauce
½ cup sugar
2 green onions
2 akatogarashi (Japanese dried red chile peppers)
or 1½ teaspoons red pepper flakes

BBC Sauce: Combine the mirin and sake in a small pot over medium heat. Bring to a simmer. Add the soy sauce, sugar, and green onions. Simmer gently for 8 minutes, covered. Remove from the heat to cool. Remove the green onions. Add the peppers. Store in a glass jar with a firm lid for up to 6 months in the refrigerator. This sauce can be used for a number of recipes—having it on hand makes for an efficient way to get a tasty meal on the table very quickly!

Heat a large skillet over medium heat. Add the bacon in a single layer, turning each slice once, and cook until crisp. Drain the bacon on kitchen paper to cool. Discard the fat from the skillet. Crumble the bacon slices into small (½-inch) pieces.

Wipe excess fat from the skillet leaving a thin layer of fat in the bottom. Return the skillet to the medium heat burner, then add the onion with a pinch of salt. Cook until a bit wilted. Add the BBC Sauce. Stir well. Add the tomatoes (or pepper, peach, and mango cubes) and avocados. Cook to heat through.

Distribute the rice among 4 bowls. Place the onion, tomato, and avocado stir-fry over each bowl. Garnish with the bacon crumbles.


bacon recipe source: Tess's Japanese Kitchen, October 2, 2014; Hiroko's American Kitchen: Cooking with Japanese Flavors, by Hiroko Shimbo (Andrews McMeel Publishing, 2012)

Saturday, August 01, 2015

3636. BACON MONTE CRISTO FINGER SANDWICHES

8 slices bacon, thick cut
8 sliced bread
8 slices deli ham
8 slices cheese
butter, softened
3 eggs
1/4 cup milk
salt, to taste

Preheat oven to 400°. 

Lay bacon on baking sheet. Bake for 15 minutes or until done. Remove from oven, transfer to newspaper lined paper towels. Lay out 8 slices of bread. Lightly coat each slice with butter. Lay a slice of cheese on each slice of bread. Place a slice of ham on top of each slice of cheese. Cut bacon in half and place 4 halves on each sandwich. Put the bottom sandwich half onto the top sandwich half.

Wrap the sandwich tightly with plastic wrap and refrigerate for at least 30 minutes to 1 hour. Combine the eggs and milk in a bowl. Heat a griddle over medium-high heat. Once the griddle is hot enough to scatter a drop of water, brush with softened butter.  Unwrap the sandwiches and dip in the egg batter (one at a time), to coat evenly. Gently place it on the griddle, and fry. Turn once and then cover with a bowl until golden brown and hot, about 5 minutes total. Using caution, remove the bowl with a spatula and use an oven mitt to protect from the heat.


Allow to cool, cut into 4ths with a knife. Place on a serving platter.


bacon recipe source: Donna Elick, The Slow Roasted Italian (@Slow_Roasted), December 12, 2014

Friday, July 31, 2015

3635. BRIE and BACON PIADINA with BALSAMIC FIG and ONION MARMALADE



Piadina Dough (makes 4 piadinas)
1 1/2 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons extra-virgin olive oil
1/2 cup water
1 teaspoon lemon juice


1 log of brie, sliced into 1/4-inch slices
8 slices of bacon, cooked until crisp and sliced into 1/2-inch slices
Roughly 1 cups of arugula, chopped, or arugula sprouts
1/2 cup balsamic fig and onion marmalade (recipe below)

Balsamic Onion and Fig Marmalade (makes about 3/4-1 cup):
1 large sweet onion (Walla-Walla), sliced thinly
2 tablespoons olive oil
2 teaspoons brown sugar
1/4 cup balsamic vinegar
6 brown figs, roughly chopped
1 teaspoon water, or more



First make the dough: In a large bowl or stand mixer, add the flour, make a well in the center and add all the remaining ingredients. Mix with a spoon or a fork (or the dough hook on your mixer), until the dough begins to come together. If you are working with your stand mixer, you can mix with the dough hook for about 5 more minutes on medium speed. If kneading by hand, turn out the dough ball onto a lightly floured surface, and knead for at least 5 more minutes, or until the dough feels smooth and elastic. Form the dough into a ball, lightly oil it, and wrap it in plastic wrap. Let it rest for 30 minutes, or overnight in the fridge. 


To grill your piadinas, prepare a cast iron skillet, heavy bottomed pan, or griddle over high heat. The surface should be very very hot. Take your piadina dough, and divide it into four pieces; then roll out one piece at a time into rounds about 8 inches in diameter (they should be very thin). Place the piadina on the surface of the skillet, and if it is hot enough, the dough will not stick. Grill the piadinas for a few minutes or until bubbles begin to form on the surface, and the underside has charred spots. Turn the piadina over, and cook for just a few minutes more, until the bottom is light brown. Remove from heat and cover.


 To complete your piadina, preheat your oven to 400ºF, and place a rack in the top 1/3 of your oven. Take a rimmed baking sheet, turn it over, and place the grilled piadina on the bottom. Place 5-6 slices of brie down the center of the piadina, and slide the baking sheet into the preheated oven for just about 2-3 minutes, or until the brie is just melting. Take it out of the oven, top the brie with the about 2 tablespoons marmalade, followed by 2 pieces of sliced bacon, and about 1/4 cup arugula. Fold in each side the piadina to close, and serve immediately.

Balsamic Onion and Fig Marmalade: In a large skillet, heat the olive oil over medium heat; then add the onions, and brown sugar, and stir to dissolve the sugar. Continue to cook the onions over medium heat for about 15 more minutes, stirring occasionally, until they are soft, translucent, and light brown. Add the balsamic vinegar, turn the heat to low, and continue to cook the onions, stirring occasionally, for about 10 more minutes. When they are done, they will be deep, dark brown and will have absorbed all the vinegar. Remove from heat and let cool slightly, then transfer to a microwave-safe bowl. Add the chopped figs and water, cover the bowl with plastic wrap (or a lid for the bowl), and microwave on high heat for about 2 minutes to steam the figs. Remove the bowl from the microwave, and the figs should be soft enough that they can be mashed with a fork. Mix the figs together with the balsamic onions, and let cool slightly before serving.


bacon recipe source: The Cilantropist, October 17, 2010

Thursday, July 30, 2015

3634. SEARED BACON-CRUSTED ALBACORE TENDERLOIN with POMEGRANATE REDUCTION

For the sauce:
2 cups red wine
1½ cups pomegranate juice
¼ cup balsamic vinegar
1 tablespoon extra virgin olive oil

For the albacore:
1 2-inch-thick piece of albacore tuna loin per person. 
1 strip of apple wood-smoked bacon per piece of tuna. 
1 tablespoon (15 ml.) peanut oil. 
Watercress, radish sprouts, sunflower sprouts, or any other micro-green or spring salad mix that you like. 
White from one egg

For the sauce: Combine first three ingredients in a saucepan and reduce over a low flame to half its volume and set aside until ready to serve. When ready to serve, whisk in olive oil before drizzling over fish and greens.

For the albacore: In a cast-iron skillet, heat the oil over medium heat and cook bacon strips until brown and crispy. Turn off the flame and keep the bacon fat in the pan; drain bacon in paper towels and set aside to cool. When bacon has cooled, break into pieces into a blender and blend at high speed until completely pulverized, then empty bacon onto a flat plate. In a bowl, beat the egg white then brush the sides of the albacore loin with egg white and gently roll in bacon, taking care to cover the sides of the loin with as many bacon bits as possible. Reserve remaining bacon bits. Turn your oven broiler to high and position the topmost rack about three to four inches from the top. Over a high flame, heat the cast-iron skillet that you cooked the bacon in, along with the reserved bacon fat, and gently place each albacore loin medallion into the skillet, then place the skillet into the oven. Broil for 3 minutes, remove the skillet and gently turn over albacore medallions, taking care not to knock off bacon bits. Place skillet back under broiler for 3 more minutes to sear the other side. Prepare individual serving plates with a small mound of micro-greens or salad mix and gently set one albacore medallion on each mound of greens. Whisk the olive oil into the pomegranate reduction and drizzle a little onto each medallion and mound of greens. Top off each medallion with the remaining reserved bacon bits and serve.


bacon recipe source: Victor Panichkul, The Taste of Oregon (@TasteofOregon), August 11, 2010

Wednesday, July 29, 2015

3633. CASSOULET with SQUASH, BACON, KALE and SAUSAGE

serves 6-8


16 oz dried white beans
1 lbs pork sausage, in links, casing split
1/4 lb slab bacon, roughly chopped
2 lbs butternut squash, peeled and roughly chopped
3 stalks celery, chopped
2 small onion, chopped
1 bunch laciato kale, deveined and chopped
4 cloves garlic
1/2 cup dry white wine
1 quart chicken stock
2 cups panko breadcrumbs
2 tablespoons olive oil, divided
3 tablespoons fresh sage
2 tablespoons rosemary
1 tablespoon herbs de Provence
salt and pepper

To prepare dried beans, rinse and sort, making sure to remove any dried or shriveled beans. In a large pot, fill with beans and cover with 3 inches of water. Bring to a boil and cook 2 minutes, uncovered. Remove from heat, cover, and set aside 1 hour. Drain and reserve for recipe.

Preheat oven to 350°. In a 4 quart dutch oven over medium high heat, warm 1 tablespoons olive oil. When oil is shimmering, cook bacon and sausage until sausage is browned and bacon has crisped, about 5 minutes. Remove from dutch oven and set aside. Add onion, celery, and garlic, cooking until onion is translucent, about 5 minutes.

Deglaze dutch oven with white wine, scraping to remove brown bits. add squash, kale, beans, bacon, and sausage. Pour in chicken stock, add rosemary, herbs de Provence and a generous serving of salt and pepper. Stir to combine, cover and bake for 1 hour. After 1 hour has elapsed, remove from oven and check cassoulet. If mixture has a soup-like consistency, remove lid and continue baking for 30 minutes. If cassoulet has reduced, and thickened into a stew consistency, continue baking covered for 30 additional minutes.

Meanwhile, mix breadcrumbs with sage and set aside. After additional 30 minutes, remove from oven and top with 1/2 of breadcrumb mixture. Bake an additional 15 minutes. Remove dutch oven again and top with remaining bread crumbs. Drizzle remaining 1 tablespoons olive oil on top and broil for 5-7 minutes, or until breadcrumbs are golden brown.


bacon recipe source: Jillian & Robert, A Better Happier St. Sebastian, October 9, 2014

Tuesday, July 28, 2015

3632. BACON RICOTTA CROSTINI

makes about 30 crostini, serves 10-15 


1 long baguette
2-3 tablespoons olive oil
salt and pepper
15 ounce container ricotta, room temperature
1/2 teaspoon salt
1/2 pound thick-cut bacon
honey
freshly cracked pepper

Preheat your oven to 375 degrees F. Use a serrated knife to cut the baguette into about 30 slices.

Use a pastry brush to coat each side of the slices with olive oil. Sprinkle salt and pepper over one or both sides of the slices.

Spread the bread out onto a large baking sheet, not overlapping. Bake for 5 minutes. Remove from the oven and flip each toast. Bake for another 3-4 minutes. It's okay if they are not browned. Let the toasts cool for a few minutes.

Finely chop the raw bacon. Cook it in a heavy skillet until it is crispy, then remove to a paper towel-lined plate.

Add the ricotta to a medium bowl and stir until smooth. Add 1/2 teaspoon salt, if you want. (This is optional)

When the toasts are cool enough to handle, add a dollop of ricotta to the center of each toast. Top with a sprinkle of bacon.

Sprinkle with freshly ground pepper and more salt, if desired. Drizzle with a little bit of honey.


bacon recipe source: Karen Gifford (@foodcharlatan), The Food Charlatan, November 7, 2014

Monday, July 27, 2015

3631. GOAT CHEESE and BACON ROSTI

serves 3-4


2 lb. medium-sized floury potatoes
1 onion, finely chopped
3.5 oz. diced bacon
8 fresh sage leaves
3.5 oz. firm goat cheese 

Boil the potatoes in skins for 20-25 minutes, until just tender. Leave to cool, peel, then coarsely grate into a bowl. 

Heat 1 tablespoon of olive oil in a medium non-stick frying pan, add the onion andbacon  and fry for 7-8 minutes, stirring occasionally, until the onion is softened and lightly tinged with brown. Stir in the sage leaves and remove from the heat. 

Stir the onion, bacon and any juices left in the pan into the grated potato. Season with salt and pepper and mix well. 

Heat 1 tablespoon of oil in the frying pan, add half the potato mixture and spread over the pan. Crumble the goat’s cheese into small pieces, then sprinkle evenly over the potatoes. Spread the remaining potato over the top to seal in the cheese and press down lightly with the back of a wooden spoon. 

Cook the rösti over a moderate heat for 8 minutes until the underside is nicely browned, then put a large plate on top and invert the rösti onto it. Add another tablespoon of oil to the pan if you need to, then slide the rösti back into the pan and cook the other side for 8 minutes. Serve the rösti straight from the pan, cut into wedges, with green vegetables or a big green leaf salad.


bacon recipe source: Good Food Magazine, BBC, January 2004

Sunday, July 26, 2015

3630. ROSTI with BACON and SCALLIONS

makes 4-6 servings 


4 slices thick-cut smoked bacon (4 ounces), chopped 
6 scallions, chopped, divided 
Olive oil
3 tablespoons unsalted butter, melted 
1 1/2 pounds russet potatoes, peeled 
1 teaspoon smoked salt or kosher salt plus more 
3/4 teaspoon freshly ground black pepper

Cook bacon in a small nonstick skillet over medium heat, stirring occasionally, until most of fat is rendered and bacon begins to brown, about 5 minutes. Set 1 tablespoon of dark-green part of scallions aside. Add remaining scallions to skillet and cook, stirring occasionally, until bacon is crisp and scallions are soft, 4–5 minutes longer. Using a slotted spoon, transfer bacon mixture to a paper towel-lined plate.

Pour bacon fat into a small bowl; reserve skillet. Add olive oil to bowl to measure 3 tablespoons. Add butter. Place 2 tablespoons fat mixture in skillet. Pour 2 tablespoons into another bowl; add bacon mixture. Reserve remaining 2 tablespoons in small bowl.

Coarsely grate potatoes into a large bowl. Working in batches, squeeze potatoes with your hands to release liquid; transfer to another large bowl. Add the reserved bacon mixture, 1 tablespoon salt, and pepper; toss to evenly distribute.

Heat reserved skillet over medium-low heat. Scrape potato mixture into hot skillet, pressing with a spatula into an even layer. Tent with foil; cook for 10 minutes, rotating skillet frequently to avoid hot spots. Remove foil; cook rösti until bottom is golden brown, about 5 minutes longer. Run a silicone spatula around sides and underneath rösti. Invert a large plate over skillet. Using oven mitts, carefully flip rösti onto plate.

Heat remaining 2 tablespoons fat in skillet. Slide rösti back in, browned side up. Tent with foil; cook for 5 minutes. Uncover; cook until browned on bottom and potatoes are cooked through, about 10 minutes longer. Gently run spatula around sides and underneath rösti and slide onto a serving plate. Sprinkle with reserved scallions and season with more salt, if desired.


bacon recipe source: Victoria Granof, Bon Appétit (@bonappetit), December 2011

Saturday, July 25, 2015

3629. GRILLED HONEY BBQ BACON CHICKEN KABOBS

serves four


4 boneless skinless chicken breasts, chopped into bite size pieces
12 slices bacon
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 orange bell pepper, chopped
 
Sauce
1 tablespoon oil
2 teaspoons minced garlic
¾ cup ketchup
¼ cup brown sugar
⅓ cup apple cider vinegar
¼ cup honey
3 tablespoons worcestershire sauce
1½ tablespoons yellow mustard
2 teaspoons soy sauce
½ teaspoon chili powder
 
Heat oil in a medium sauce pan over medium heat. Add garlic and sauté for 1 minute. Add all the remaining sauce ingredients and bring to a boil. Reduce to a simmer and allow to cook over low until ready to use.
 
Skewer chicken pieces, pepper pieces, and bacon onto the skewers. Brush sauce over skewers. Grill over medium heat 4-5 minutes, then rotate, brush with more sauce, and cook another 4-5 minutes until chicken is cooked through and bacon is cooked to desired doneness.
 
Serve skewers warm with additional sauce for dipping or drizzling. 
 
 
bacon recipe source: Tiffany, Creme de la Crumb (@CremedelaCrumb1), June 24, 2014

Friday, July 24, 2015

3628. SKILLET CORN and EDAMAME with SPINACH and BACON

1 cup sweet corn
1 cup edamame
2 heaping handfuls of baby spinach
2 scallions, chopped
1/2 red sweet pepper, sliced and diced
1/4 cup cilantro, chopped
1/2 cup red and orange cherry tomatoes
2 slices bacon
1/2 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon cumin

In a serving dish, place spinach to cover most of the dish. In a skillet, cook bacon until crispy. Transfer to a dish lined with paper towels to absorb the oil. Break up into bits. Drain the skillet of most of the oil, reserving about a tablespoon. Add scallions to the hot skillet and sautee for about a minute. Add corn, edamame, sweet pepper, salt & pepper and cumin to the skillet. Sautee for about 4 minutes. Add cilantro and fold in gently. Add tomatoes and fold in and allow to warm through for about a minute. Using a large spoon, transfer the contents of the skillet to the bed of spinach. The heat from the salad will cause the spinach to soften nicely. Top the salad with the bacon bits. Serve warm and enjoy.


bacon recipe source: Lyn, Lovely Pantry (@LovelyPantry), January 13, 2013

Thursday, July 23, 2015

3627. PINEAPPLE-BACON FRIED RICE with PONZU SAUCE

serves two


2 slices of bacon, cut into small pieces
2 eggs, beaten
1/2 teaspoon minced garlic
1/2 teaspoon minced ginger
3 green onions, chopped
1/2 cup crushed pineapple
1 cup cooked brown rice
1 tablespoon organic ponzu
salt and freshly ground black pepper to taste
oil

In wok or skillet, fry bacon until crisp, remove to paper towel. Remove all but 1 tablespoon of bacon fat from pan and saute onions, garlic and ginger. Add egg and scramble. Add rice, ponzu and bacon and toss until heated through.


bacon recipe source: TaMara, What's 4 Dinner Solutions, February 17, 2010

Wednesday, July 22, 2015

3626. ORECCHIETTE with BACON, BLACK-EYED PEAS and SPINACH

makes eight servings 


1/2 pound bacon, frozen for 15 minutes and very thinly sliced crosswise 
1/4 cup extra-virgin olive oil 
1 large garlic clove, thinly sliced 
1/2 teaspoon crushed red pepper 
1 pound cherry tomatoes, halved 
2 cups drained canned or thawed frozen black-eyed peas 
2 tablespoons balsamic vinegar 
Salt 
Black pepper 
1 1/2 pounds dried orecchiette pasta 
5 ounces baby spinach 
Parmigiano-Reggiano cheese, for serving 

In a medium skillet, cook the bacon over moderate heat, stirring, until browned and crisp, about 7 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain. Pour off all but 2 tablespoons of fat from the skillet and heat the olive oil in it. Add the garlic and crushed red pepper and cook over moderate heat, stirring, until fragrant, about 2 minutes. Scrape the garlic oil into a serving bowl. Add the tomatoes, black-eyed peas, vinegar and a generous pinch each of salt and black pepper to the bowl and toss well. 

In a large saucepan of salted boiling water, cook the orecchiette until al dente. Drain well. Add the pasta and the spinach to the tomato mixture and toss until the spinach is just wilted. Season the pasta generously with salt and black pepper and toss again. Sprinkle the bacon on top and serve, passing cheese at the table.


bacon recipe source: Food & Wine, January 2015

Tuesday, July 21, 2015

3625. CREAMY FETTUCINE with BACON, ALMONDS and ORANGE

yields four servings


8 oz. dry fettuccine
4 slices bacon, cooked and diced (4 oz)
1/4 cup sliced almonds, toasted
1/2 cup heavy whipping cream
zest of 1 medium orange, plus more for garnish
juice of 1 medium orange
salt and freshly ground black pepper
1/4 cup finely grated Parmesan cheese, plus more for garnish
finely grated Romano cheese, for garnish

Cook fettuccine pasta to al dente according to directions listed on package. Drain cooked pasta, reserving 1/4 cup pasta water.

In a medium saucepan, combine 1/4 cup reserved pasta water, heavy cream, orange juice, and orange zest. Bring mixture to a boil, then reduce heat and stir in cooked pasta. Cook for about 1 minute until sauce coats pasta, then remove from heat and toss in 1/4 cup Parmesan cheese, diced bacon and toasted almonds. Season with salt and pepper to taste. Plate and garnish with additional Parmesan cheese and Romano cheese. Serve immediately.


bacon recipe source: Jaclyn Bell, Cooking Classy (@cookingclassy1), January 30, 2013

Monday, July 20, 2015

3624. BACON, SALAMI, and SWEET POTATO HASH

serves 4 


6 slices bacon, diced

2 medium sweet potatoes, chopped into 1-inch cubes
1 teaspoons kosher salt
1 teaspoon ground black pepper
2 tablespoons olive oil
1 medium onion, chopped
1 red bell pepper, chopped
3 cups baby spinach leaves
8 ounces dry salami, casing removed, cut into 1/2-inch cubes
1/2 teaspoon ground nutmeg
Zest of small orange
4 large eggs

Cook bacon in a skillet over medium-high heat, until crisp. Remove the bacon from the pan with a slotted spoon and place on a paper towel. Add sweet potatoes, 1/2 teaspoon salt, and 1/2 teaspoon pepper to the pan. Cook until brown and crisp, about 25 minutes. Remove the potatoes from the pan and place on a paper towel.

Add oil, onion, bell pepper, 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook until the vegetables have softened, about 5 minutes. Add spinach, salami, nutmeg, orange zest. Cook until the spinach is wilted. Add bacon and potatoes, stir to combine.

Make four holes in the hash and break an egg into each. Cook until the eggs are cooked through. To cook faster, place a lid over the pan.


bacon recipe source: Lauren Grier, Climbing Grier Mountain (@GrierMountain), October 17, 2012

Sunday, July 19, 2015

3623. BACON and SMOKED GOUDA SCONES

makes eight scones


½ pound bacon, diced
1¾ cups all-purpose flour
1 tablespoon + ½ teaspoon baking powder
1 teaspoon sugar
1 teaspoon kosher salt
¾ stick cold unsalted butter, diced
1 cup shredded smoked gouda cheese
1 cup heavy cream
1 large egg, beaten with 1 tablespoon of water

Place a medium skillet over medium-high heat. Add the bacon and cook for about 6 minutes, until golden and crispy. Drain on paper towels and set aside to cool.

Combine the flour, baking powder, sugar, salt, and butter in the bowl of an electric mixer and mix on low speed for about 3 minutes, until the butter is the size of peas. Add the cooled bacon and smoked gouda. Gradually add the cream and mix until the dough comes together.

Line a baking sheet with parchment paper. Turn the dough out onto a lightly floured work surface and roll out to ½-inch thickness. Using a 2-inch round cookie cutter, cut out circles of dough and place on the prepared baking sheet. Freeze for 15 minutes.

Meanwhile, preheat the oven to 375°F. Brush the tops of the scones with the egg wash. Bake for 20 to 25 minutes, until lightly golden on top. Remove from the oven and let cool for 5 minutes. Transfer the scones to a wire rack and let cool completely.


bacon recipe source: Riley Wofford, My Daily Morsel (@mydailymorsel), December 12, 2014

Saturday, July 18, 2015

3622. LITTLENECK CLAMS in BACON INFUSED CREAM

serves eight


Bacon Infused Cream
3 slices of center cut bacon
2 cups whipping cream
 
Fish Stock
¼ cup olive oil
1 onion, finely chopped
1 shallot, finely chopped
1 fennel bulb, finely chopped
1 leek, finely chopped
2 pounds fish head and bones (cut into 2 inch pieces)
1 bottle (750 ml) of dry white wine
8 cups of water
1 bunch of parsley stems
8 sprigs of thyme
Salt to taste
 
Clams
4 garlic cloves, minced
24 littleneck clams
splash of sherry
 
Saute center cut bacon in frying ban until browned and crispy, approximately 12-15 minutes. Transfer with a slotted spoon to cream and refrigerate overnight. Heat olive oil on medium high heat. Add onion, shallot, fennel, leek and fish heads and bones and saute for about 15 minutes until vegetables are softened. Add wine and bring to boil. Simmer for 20 minutes until wine is reduced by half. Add 8 cups of water and parsley and thyme. Bring back to a boil and simmer for 30 more minutes. Strain through fine colander. Salt to taste. If not using immediately, refrigerate or freeze fish stock (Will last up to 2 months in freezer). In a dutch oven, saute garlic until lightly browned. Add 2 cups of fish stock and bring to a boil. Add littleneck clams and cook for approximately 8 minutes, stirring occasionally until clams open. Discard any clams that have not opened. Add bacon infused cream and a splash of sherry. Serve immediately.
 
 
bacon recipe source:

Friday, July 17, 2015

3621. ROSEMARY, BACON and GARLIC BRAISED OXTAIL

serves 2-4


1 tablespoon coconut oil, ghee, or grassfed butter
4 ounces bacon, cut into 2 inch pieces
1-2 pounds beef oxtail, cut up
2-3 carrots, cut into 1 inch pieces
2 celery stalks, chopped roughly
1 medium yellow onion, chopped roughly
1 head garlic, outer paper layer removed and top cut off to expose garlic cloves
1 cup dry white wine
1-2 sprigs fresh rosemary
2 bay leaves
½ cup beef or pork bone broth
sea salt to taste

Preheat oven to 300 degrees F. In an oven safe dutch oven or braising dish with lid, melt oil or butter. Add bacon and cook until fat is rendered and bacon is crisp but not burnt. With a slotted spoon, remove bacon and set aside. Salt the oxtail, and sear it in the bacon fat, turning frequently, until crisp on all sides (about 10 minutes). Remove oxtail and set aside. Add carrots, celery, onion and cook until softened. Add garlic and cook for about a minute, then add white wine and let it bubble for another minute or so. Return oxtail and bacon to the pan and toss in rosemary and bay leaves. Cover and place in oven to braise slowly. After about an hour of braising, check the pan and add broth if it has started to become dry. Braise for another 1-2 hours, or until the meat is falling off the bone. Check every 30 minutes or so and add more liquid if necessary. Remove the oxtail and let it cool so that you can easily handle it. Pull the meat off the bone and return to the dutch oven and reheat on the stovetop if necessary. Serve with a starchy vegetable, such as squash, potatoes, or sweet potatoes.


bacon recipe source: Jaime Hartman, Gutsy By Nature (@gutsybynature), September 9, 2013

Thursday, July 16, 2015

3620. SWEET and SPICY SHRIMP, PINEAPPLE and BACON SKEWERS

serves approximately 24 pieces 


Large tooth picks
1 pound bacon; thin cut if possible
2 pounds 21-25 per pound raw peel-on shrimp
1 fresh pineapple peeled, cored and cut into one-inch pieces, or one can of chunk pineapple
2 cups ketchup
Dash of Sriracha
2 tablespoons soy sauce
2 teaspoons sesame oil
1 6-ounce can pineapple juice
Sesame seeds

Soak the tooth picks for one hour submerged in water. Preheat oven to 425 degrees. Lay bacon out on parchment lined sheet tray and bake for 10-20 minutes until cooked but still pliable. Cut each strip in half and shut oven off. While bacon is cooking, peel shrimp and set aside. Cut the top and bottom from pineapple. Cut off outer layer down to the flesh. Cut into four quarters vertically. Lay pieces on their sides and cut out and discard core. Cut strips into pieces that will fit in the curve of the shrimp. You will have pineapple leftover if you use fresh. In a small bowl, mix ketchup, sriracha, soy sauce, sesame oil and pineapple juice. Set aside. To assemble, place shrimp on a cutting board, open curve towards you. Place a piece of pineapple in the curve. Lay a half bacon strip over the top. Take a soaked tooth pick and skewer through bacon end closest to you, then through pineapple, shrimp and ending out the opposite end of the bacon. Continue for all of the shrimp. Dip each piece (both sides) in sauce and place on parchment lined sheet tray. Brush remaining sauce over the pieces. If you have a ribbed grill pan, place over medium high heat and when hot, grill shrimp for about 1 ½ minutes per side. (Although we recommend grilling these skewers, you can also broil them – just place a sheet pan of shrimp under the broiler for the same length of time per side.) Whichever method you use, do not overcook the shrimp. When both sides are pink, they are done. Once off the grill pan or out of the oven, sprinkle with sesame seeds and serve.


bacon recipe source: Martha, A Family Feast (@AFamilyFeast), October 17, 2013