Tuesday, September 30, 2014

3431. BACON-WRAPPED YAKI MOCHI

each block of mochi makes 2 skewers 


mochi blocks, as needed 
sliced bacon, as needed (1 slice of bacon per skewer) 
2 tablespoons soy sauce 
2 tablespoons mirin

Cut each block into eight equal sized cubes. If the blocks of mochi are too difficult to cut up as is, heat them up slightly in the microwave in 20 second increments. Cut slices of bacon in half lengthwise and then crosswise so that each slice of bacon is in four.

Place the pieces of mochi on a microwave safe place (make sure the mochi isn’t touching) and microwave for 20 seconds. The mochi should be slightly softened and easy to pierce with a wooden skewer. If not, microwave for 20 seconds more.

In a small bowl or glass measuring cup, mix together the soy sauce and mirin.

Wrap each mochi cube with a piece of bacon and skewer, 4 bacon-wrapped mochi pieces to a stick. Grill over medium heat (you can do this on the barbecue, or in a grill pan indoors), flipping regularly, and brushing with the soy-mirin mixture until the bacon is crispy and the mochi is puffed up and browned, 20-30 minutes. The longer you grill, the more puffy and crispy the mochi will become. When it looks just about right, turn up the heat to high to give it one last blast for some extra crispiness. Enjoy hot!


bacon recipe source: Stephanie, i am a food blog, December 19, 2013

Monday, September 29, 2014

3430. MAPLE BACON SIMMERED HIJIKI SEAWEED

makes eight servings


25 grams (0.8 oz.) dried hijiki seaweed (150 grams (6oz.) rehydrated hijiki seaweed)
3 slices bacon
50 grams (1.8 oz.) carrots
3 dried shiitake mushrooms
3 tablespoons dashi broth, plus reserved soaking liquid of shiitake mushrooms
1 tablespoons soy sauce
1 tablespoons mirin (sweet sake)
1 tablespoons sake
1 tablespoons maple syrup
2 teaspoons cooking oil 

Put dried hijiki in a bowl. Wash them and soak in water for about 15 minutes, then drain. Thinly slice bacon. Cut carrot into thin strips. Soak dried shiitake mushrooms in water until soft (reserve the soaking liquid), remove stems, and slice thinly.
 

Heat cooking oil in a frying pan and saute seaweed, bacon, carrots and mushrooms. Add dashi, soy sauce, mirin, sake and maple syrup, and simmer until the liquid is almost gone.

Serve with rice. Garnish with sliced shiso leaves or chopped scallions (optional).


bacon recipe source: Create Eat Happy :), June 19, 2009

Sunday, September 28, 2014

3429. PASTA with BACON and SARDINE CREAM SAUCE

yields four servings


1 pound dried long, thin pasta, such as spaghettini, spaghetti, or linguine
1/4 cup extra virgin olive oil
3 garlic cloves, minced
1/4 cup unseasoned bread crumbs
2 tablespoons finely chopped flat-leaf parsley
Finely grated zest and juice of 1/2 lemon
Kosher salt and freshly ground black pepper
2 slices bacon (about 1 ounce), finely chopped, or 1 additional tablespoon of extra virgin olive oil
1 small white or yellow onion, finely chopped
1 (6.5-ounce) can skinless and boneless sardines packed in olive oil, drained well, or 8 fresh sardine
fillets
2 tablespoons capers, minced
1/2 cup dry white wine or dry white vermouth
1/2 cup heavy cream
1 or 2 tablespoons unsalted butter or additional extra virgin olive oil

In a large pot of heavily salted water, cook the pasta until al dente, about 8 minutes.

While the pasta is cooking, prepare the sauce. In a large frying pan, heat 2 tablespoons of the olive oil over medium-high heat. Add about one third of the garlic and cook for a minute or two, until soft.

Add the bread crumbs, stir to coat with the oil, and cook until the crumbs are lightly toasted. Be careful not to let them burn. Stir in 1 1/2 tablespoons of the chopped parsley and the lemon zest.

Season with salt and pepper. Transfer to a small bowl and set aside.

Return the pan to the heat and add the remaining 2 tablespoons oil and the bacon. Cook until the fat has rendered from the meat, about 2 minutes. Add the onion and cook until translucent, about 5 minutes. Add the remaining garlic and cook for another minute. Add the sardines and capers and cook, mashing the sardines with a spoon, for another 2 minutes. Pour in the wine and lemon juice and bring to a simmer.

Add the heavy cream to the pan and return to a simmer. Drain the cooked pasta and transfer it to the frying pan along with the butter and the remaining 1/2 tablespoon parsley. Toss to coat the noodles with the sauce. Simmer for a minute or two, until the sauce thickens and adheres to the pasta. Adjust the seasoning with salt and pepper. Transfer to serving bowls and sprinkle with the toasted bread crumb mixture.


bacon recipe source: Mitchell Davis, Executive Vice President, the James Beard Foundation; author of Kitchen Sense (Clarkson Potter, 2006), host of Taste Matters on Heritage Radio Network

Saturday, September 27, 2014

3428. BAKED GRAVENSTEIN APPLE with BACON, CORNBREAD and PORCINI STUFFING

15 grams dried porcini mushrooms (about ½ oz.)
¼ cup boiling water
½ cup cornbread crumbles
2 strips applewood bacon
2 green onions
½ stalk celery, small dice
1 leaf fresh sage, chiffonade
6 Gravenstein apples
1 stick butter, salted
1 tablespoon Kosher Salt
1 tablespoon sugar

Soak porcini mushrooms in boiling water. Once softened, remove mushrooms from water, reserving water, and chop into a small dice.

Toast cornbread crumbles in a 350 degree oven until lightly browned (about 8 minutes).

Cut bacon crosswise into ¼ inch sections and render in a skillet over medium heat until crispy.
Remove bacon from pan, reserving the fat in the pan.

Cut green onions into ⅛ inch rings, separating green tops from white bases. Sauté white sections of onions with chopped celery and mushrooms in the reserved bacon fat over medium heat until slightly softened (about 2 minutes). Remove from heat.

Fold toasted cornbread, sage and reserved mushroom liquid into sauté pan and season with salt and pepper to taste.

To assemble apples, using an apple corer, remove cores of all six apples. Cut ¼-inch off of the top of each apple. With a small spoon, carve out the center of each apple three-quarters of the way down, leaving ½-inch sidewalls. Rub apples inside and out with butter and sprinkle with sugar and salt. Fill apples with the stuffing and bake on a sheet pan at 350 degrees for 10 to 15 minutes or until apples soften.


bacon recipe source: Brandon Guenther, Rocker Oysterfeller's, 14415 Shoreline Hwy, Valley Ford, CA 94972; via Sonoma County Tourism, 3637 Westwind Blvd, Santa Rosa, CA 95403, August 8, 2013

Friday, September 26, 2014

3427. GRILLED KING TRUMPET MUSHROOM, KALE, and BACON SALAD with LEMON-HERB VINAIGRETTE

makes 4 to 6 servings


1/2 lb large meaty wild mushrooms such as king trumpet, porcini/bolete, or chanterelle
2 or 3 strips applewood-smoked bacon, chopped
1/4 cup extra-virgin olive oil, plus more for brushing
1 clove garlic, minced
1 tablespoon mixed fresh herbs such as parsley, thyme, oregano, and/or mint
1 bunch lacinato kale, ribs removed and leaves cut into strips crosswise
Kosher salt
Juice of 1/2 lemon

Clean the mushrooms with a damp cloth, trim the stems, and cut into 1/2 thick slices. If the mushrooms are too small to place directly on the cooking grate of your grill, thread them onto skewers or have ready a perforated grilling tray. Prepare a charcoal grill for direct heat grilling over medium heat.

In a frying pan, cook the bacon, stirring, until crisp, about 4 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain.

In a bowl, stir together 1 tbsp of the bacon drippings with the olive oil, garlic, and herbs. Place the kale in a serving bowl, sprinkle with a little salt and the lemon juice, and massage gently with your hands. Set aside.

Brush the cooking grate of the grill clean, then oil the grate. Brush the mushroom slices lightly with the herb-oil mixture. Grill the mushrooms, turning frequently, until tender and browned, 6–8 minutes. Transfer the mushrooms to a plate and brush with a little more of the herb-oil mixture. Chop the mushrooms into bite-sized pieces. Taste and season with a little salt.

Add the bacon and mushrooms to the salad. Drizzle with enough of the herb-oil mixture to lightly coat the salad, a tablespoon or so. Toss to combine and serve right away.


bacon recipe source: Kim Laidlaw, KQED, 2601 Mariposa Street, San Francisco, CA 94110, August 23, 2014

Thursday, September 25, 2014

3426. BACON with CARMELIZED ONION and SUN-DRIED TOMATOES QUESO FUNDIDO

serves six as a light appetizer 


3 strips thick-sliced bacon 
1 medium white onion, diced 
hot green chiles to taste (roughly 1 large jalapeño or 2 serranos), stemmed, seeded if you wish, finely diced 
1/4 cup diced recipe ready sun-dried tomatoes  
3 tablespoons beer, preferably a full-flavored beer like Negra Modelo 
8 ounces Monterey jack cheese, shredded (you’ll have about 2 cups) 
1/4 cup chopped cilantro 
warm corn or flour tortillas or tortilla chips

Heat the oil in an 8-inch non-stick skillet over medium heat. Add the bacon and cook for 6 to 8 minutes or until browned and crisp. Remove the bacon and tip off most of the fat, leaving about 1 tablespoon in the pan. Once the bacon has cooled, crumble and set aside for the garnish. Raise the heat to medium-high and add the onions. Sauté for about 8 minutes, or until the onion is golden brown. Add the chiles and sun-dried tomatoes and cook for about 1 minute, or until the chile has softened. Pour in the beer and stir until the liquid has evaporated and the mixture is once again dry looking.

Reduce the heat to medium-low, sprinkle the cheese evenly over the vegetables and stir slowly and constantly until just melted—too long over the heat and the cheese will become tough, oily and stringy. Immediately scoop into a warm serving dish (a small fondue dish with a tea light below is ideal) and sprinkle on the crumbled bacon and chopped cilantro. Serve with warm tortillas or tortilla chips.


bacon recipe source: Frontera Fiesta with Chef Rick Bayless; Frontera Foods, Inc., 449 N. Clark Street, Chicago, IL 60654


Wednesday, September 24, 2014

3425. BELUGA LENTILS with BACON and BALSAMIC ROASTED SHALLOTS

¾-1 cup shallots, peeled but left whole
olive oil
balsamic vinegar
1 cup beluga lentils, cleaned and picked over
2 1/2 water
150 grams slab bacon, cut into lardons or strips
1-2 cloves garlic, minced or pressed (through a garlic press)
1 tablespoon extra virgin olive oil
1 teaspoon balsamic vinegar
sea salt
freshly cracked black pepper
1/2 teaspoon lemon zest
1 tablespoon chopped parsley
optional: sun-dried or oven-roasted tomatoes, goat’s cheese or cottage cheese

Place shallots in a baking sheet and drizzle with olive oil and balsamic vinegar. Season with salt and pepper. Place in a 350F oven and roast for about 45 minutes to 1 hour, tossing the shallots every so often so they brown evenly.

While your shallots are roasting, place lentils and water in a pan, cover, and cook for about 25-30 minutes. Cook them just until soft, no further. Drain and set aside.

While the shallots are roasting and the lentils are cooking, heat a non-stick skillet over medium high heat. When hot, add the bacon and fry until some of the fat has rendered and the edges are toasty.

In a bowl whisk together the garlic, extra virgin olive oil, 1 teaspoon balsamic vinegar. Add salt and pepper to taste and whisk again. Pour dressing, parsley, and lemon rind over cooked and drained lentils and toss gently, taking care not to smoosh the lentils. Add cooked bacon (and some of the bacon drippings too!) and roasted shallots. Toss gently again. Top with sun-dried tomatoes and cheese if using.


bacon recipe source: 80 Breakfasts, July 17, 2011

Tuesday, September 23, 2014

3424. QUESO BLANCO BACON BURGERS with WATERMELON and TOMATO SALSA FRESCA

makes six burgers


1 seeded serrano chile, minced
1 clove garlic, minced
1/2 teaspoon grated lime zest
2 tablespoons lime juice
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 cup diced watermelon
1/2 cup diced, seeded tomato
1/4 cup diced red onion
1/4 cup minced cilantro
6 slices bacon, diced
2 lbs ground chuck
4 oz. queso blanco (or Monterey Jack) cheese, grated
1/4 cup minced cilantro
2 cloves garlic, minced
1-2 minced chipotle chili peppers in adobo sauce
1 1/2 teaspoons salt
1/2 teaspoon black pepper
3 tablespoons vegetable oil, for brushing grill rack
8 oz. queso blanco (or Monterey Jack) cheese, grated
6 bakery hamburger buns, split
6 leaves Bibb or Boston lettuce

Preheat a gas grill to medium-high heat, or prepare a medium-hot fire in a charcoal grill with a cover.
Combine chile, garlic, lime zest, lime juice, sugar, and salt in a medium non-reactive bowl and mix well. Stir in watermelon, tomato, onion, and cilantro. Cover and refrigerate while preparing burgers.

Place bacon in a large, heavy non-stick fire-proof skillet on the grill; cook until crisp. Reserving dripping, use slotted spoon to transfer bacon pieces to paper towels. Place ground chuck, cheese, cilantro, garlic, chipotle pepper, salt, black pepper, and bacon pieces in a large bowl; drizzle with 2 Tablespoons reserved bacon drippings. Mix lightly, handling as little as possible. Shape into 6 patties to fit buns.

When grill is ready, brush grill rack with oil. Place patties on the rack and cover. Cook, turning once, until done to preference; about 5-7 minutes per side for medium. Sprinkle cheese on patties during last 3 minutes of grilling. Place buns, cut side down, around outer edges of grill during last 2 minutes of grilling.

To assemble burgers, place lettuce on buns, top with equally divided salsa fresca, followed by patties. Add bun tops and serve.


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

Monday, September 22, 2014

3423. BACON BEER BEEF and IRISH POTATOES

serves four


Bacon Beer Beef: 
4 strips thick cut bacon 
2 tablespoons olive oil 
1.5 lbs beef chuck, cut into cubes 
salt and pepper, to taste 
1 medium yellow onion, thinly sliced 
2 tablespoons all purpose flour 
½ teaspoon smoked paprika 
12 ounces stout beer 
2 cups beef broth (or stock)

Irish Potatoes: 
2 lbs russet potatoes, peeled and chopped 
6 tablespoons unsalted butter 
2 cups cabbage (or kale), chopped 
½ cup green onions, chopped 
1 cup whole milk 
salt and pepper, to taste

In a Dutch oven over medium heat, cook the bacon. Remove the bacon from the pot. Chop and set aside. Pour off bacon grease until about 2 tablespoons of bacon grease remain in the pot. Add 2 tablespoons of olive oil to the pot. Sprinkle the beef cubes with salt and pepper. Add to the pot, sear on all sides until browned, and remove from pot (beef will not be cooked through). Add the onions. Cook until lightly caramelized, about ten minutes. Sprinkle with flour, stir until flour has turned brown, about 1 minute. Add the stout and stir, scraping to deglaze the pan. Pour in the broth. Add the beef cubes and bacon back into the pot. Add the lid at a slight vent and reduce heat to maintain a low simmer. Allow to simmer until beef is fork tender, 1 ½ to 2 hours. While the beef is cooking, make the potatoes: Add the potatoes to a pot of salted water, bring to a boil and allow to cook until potatoes are fork tender. Drain, remove potatoes from the pot and return the empty pot to heat. Melt the butter in the pot. Add the cabbage (or kale) and cook until wilted, about 2 minutes. Stir in the green onions. Remove from heat, and add in the milk and the potatoes. Mash and stir until well combined. Add salt and pepper to taste.


bacon recipe source: Jackie Todd (@TheBeeroness), Parade, March 11, 2014

Sunday, September 21, 2014

3422. BACON, ARUGULA and NECTARINE SANDWICH

serves four


¼ cup balsamic vinegar
12 strips applewood-smoked bacon
2 cups arugula
2-3 nectarines, peeled and sliced
8 slices bread
mayonnaise
red onions, thinly sliced (optional)

Simmer the vinegar in a small saucepan until it has reduced by half and become quite thick and syrupy. Cook the bacon however you like. Toast the bread. Build the sandwiches. Spread each piece of bread with mayonnaise. Top with a handful of arugula and sprinkle with coarsely ground black pepper. Top with nectarine slices, red onions (if desired), and a drizzle of the reduced balsamic vinegar. Place the bacon over the nectarines and sandwich with the second piece of bread.


bacon recipe source: Sarah, strawberryplum, July 15, 2013

Saturday, September 20, 2014

3421. BACON-STOUT CHOCOLATE CHEESECAKE

serves twelve 


Crust
4 standard sized graham crackers
1 cup pretzel rods
2 tablespoons granulated sugar
6 tablespoons butter, melted 

Filling
7 oz dark chocolate (60%)
1 cup stout
3 (8 oz) packages of cream cheese, softened
1 1/4 cup sugar
3 eggs
2 tablespoons flour
1/3 cup cocoa powder
1 tablespoon espresso powder
3/4 cup beer-candied bacon, finely chopped 

Topping
2/3 cup hot fudge sauce
1/2 cup beer-candied bacon, finely chopped
1 cup heavy cream
2 tablespoons granulated sugar

Place one oven rack in the middle position, with one rack below. Preheat oven to 350°F. 

Crust: In a food processor add the graham crackers, sugar and the pretzels and process until it’s the consistency of crumbs. Turn the food processor on, and slowly stream in the butter and process until it resembles wet sand.

Spray the inside of a 9-inch spring form pan with non-stick cooking spray. Pour the processed crumbs into the spring form pan.

Using the bottom of a heavy, flat bottom glass, press the crust very well into the bottom of the pan until well compacted. 

Filling: In a pot over medium high heat, add the beer and the chocolate, stir until melted and remove from heat. Allow to cool.

In the bowl of a stand mixer fitted with a paddle attachment, add the cream cheese and the sugar and mix until smooth.

One at a time, add the eggs, scraping the bottom of the bowl between additions.

Pour the cooled chocolate into the mixer and beat until well combined.

Lift the head of the mixer and add flour, cocoa powder, espresso powder, and bacon over the batter, stir on low speed until just combined.

Pour the batter into the pan over the crust.

Place the pan in the oven in the middle position. Place a baking dish on the rack below the cheesecake, fill with water.

Bake the cheesecake until the center no longer jiggles when you shake the rack, about 45-50 minutes. This isn’t a situation where a tooth pick inserted in the middle should come out clean, you just need the center to set and it will continue to set as it cools. Remove from oven. 

Topping: For the topping, warm your hot fudge sauce so that it is pourable.

Pour onto the center of the cheesecake carefully, and allow to sit and solidify for 15 minutes. Top the chocolate with the chopped bacon.

In a stand mixer fitted with a whisk attachment, whip the whipping cream until soft peaks form. Add the sugar, and continue whipping on high until stiff peaks form.

Place in piping bag fitted with a decorative tip and pipe border of whipped cream around the edge.


bacon recipe source: Laura Davis, Tide and Thyme, Maryland; on Craft Beer.com

Friday, September 19, 2014

3420. WARM BIBB and BACON SALAD with MALTY-BEER VINAIGRETTE

serves four


6 bacon slices, chopped into ¼-inch slices
½ large red onion, finely chopped
1 tablespoon dark brown sugar
1 teaspoon aniseed
½ cup stout beer (or dark beer)
¼ cup balsamic vinegar
1 cup cherry tomatoes
Kosher salt and freshly ground black pepper
1 large head of Bibb lettuce, washed and leaves torn

Sauté bacon in a large skillet over medium-high heat until crisp, about 8 minutes. Using a slotted spoon, transfer to paper towels and drain.

Reduce the skillet heat to moderate and leave approximately ⅓ of the bacon drippings in the pan. Add the onion and cook until tender, about 3 minutes.

When the onion is ready, add the sugar and aniseed, and cook until the onion is caramelized. Deglaze the pan by adding the beer and balsamic vinegar, and simmer until sauce slightly thickens, about 3 minutes. Add the cherry tomatoes and cook until they are softened slightly but still firm, about 2 minutes. Taste and adjust seasoning with salt and pepper.

To serve, arrange the Bibb lettuce on a plate, and top with the tomato and vinaigrette mix. Sprinkle with bacon and serve.


bacon recipe source: Sur La Table: The Art & Soul of Cooking, PO Box 840, Brownsburg, IN 46112

Thursday, September 18, 2014

3419. DEVILED EGGS with CANDIED BACON

yields 6 to 8 servings 


1 1/2 tablespoons light brown sugar
cayenne pepper
pinch ground cinnamon
1/8 pound thick-cut bacon (about 3 strips)
8 large eggs, straight from the refrigerator
1/4 to 1/2 cup mayonnaise, or as much as desired
2 teaspoons whole grain mustard
1 tablespoon finely chopped fresh dill, plus more for garnish
1 tablespoon cider vinegar
1 teaspoon Worcestershire sauce
2 scallions, minced
1/2 teaspoon kosher salt
paprika, for garnish

Preheat the oven to 350 degrees F.

In a small bowl, mix together the brown sugar, a pinch of cayenne and the cinnamon. Place the bacon on a wire rack set over a rimmed baking sheet. Sprinkle each slice of bacon with some of the spiced sugar and bake, about 10 minutes. Flip the bacon, sprinkle with the remaining spiced sugar and continue to cook until crispy, about 10 more minutes. Remove the bacon from the oven and allow to cool. When the bacon is cool, mince it and set aside, reserving a quarter of it for garnishing the eggs.

Put the cold eggs in the bottom of a medium saucepan and cover with cold water. Bring water to a boil and remove the pan from the heat. Cover the pan with a lid and let stand for 12 minutes. Drain the eggs and rinse with cold water. Let the eggs cool a bit and then peel when they are still warm (eggs are much easier to peel when they are warm). After they are peeled, you can then store them, covered, in the fridge.

Mix together the mayonnaise, mustard, dill, cider vinegar, Worcestershire sauce, 1/4 teaspoon cayenne, the scallions and the minced bacon in a medium mixing bowl. Season with the salt.

Slice the eggs in half lengthwise. Gently remove the yolks by pressing your thumb against the back of the yolk to pop it out of the white. Add the yolks to the bowl with the mayonnaise mixture. Mash together, using a fork, until smooth.

Put the filling in a re-sealable bag. Cut one end off and pipe the filling into the egg whites. Sprinkle with the paprika, extra bacon bits and dill before serving.  
 
 
bacon recipe source: Kelsey Nixon, "Small Plate Party," Kelsey's Essentials, Cooking Channel TV

Wednesday, September 17, 2014

3418. GRILLED PEACH SALAD with BALSAMIC BACON VINAIGRETTE

yields 2 servings


nonstick cooking spray
5 slices bacon, chopped
1 shallot, finely chopped
1 teaspoon Dijon mustard
1/4 cup balsamic vinegar
1 teaspoon sugar
Kosher salt and freshly ground black pepper
3 firm, ripe large peaches, pitted and quartered
extra-virgin olive oil
5 ounces baby spinach
1/2 red onion, thinly sliced

Preheat the grill to medium-high heat and spray with nonstick spray.

Cook the bacon in a skillet over medium heat until crisp. Remove to a paper towel lined plate

Add the shallots to the skillet and saute until tender. Stir in the mustard, vinegar and sugar and season with salt and pepper, to taste.

Brush the peaches with olive oil and season with salt and pepper. Grill until golden and has grill char marks, about 1 to 2 minutes on each side.

Add the spinach and the sliced red onion to a large serving bowl. Add the peaches, the vinaigrette and the chopped bacon. Toss and serve.


bacon recipe source: Patrick and Gina Neely, "Memphis Madness," Down Home with the Neelys, Food Network

Tuesday, September 16, 2014

3417. BACON PANCAKES with MAPLE-PEANUT BUTTER SYRUP

makes five servings


Maple-Peanut Butter Syrup 
3 tablespoons peanut butter
1 tablespoon butter or margarine, softened 
1/2 cup maple syrup 
 
Pancakes 
2 cups Original Bisquick™ mix
3/4 cup milk  
1/4 cup maple syrup  
2 eggs  
1/2 cup bacon, cooked and chopped
 
In small bowl, beat peanut butter and butter with electric mixer on low speed until smooth. Beat in 1/2 cup syrup until well mixed. Heat nonstick griddle to 350°F or heat 12-inch nonstick skillet over medium-low heat. In medium bowl, stir all pancake ingredients except bacon with wire whisk or fork until blended. Stir in bacon. For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook 2 to 3 minutes or until edges are dry. Turn; cook other sides until golden brown. Serve pancakes with syrup. 
 
 
bacon recipe courtesy of: Betty Crocker, General Mills, Inc., P.O. Box 9452, Minneapolis, MN 55440

Monday, September 15, 2014

3416. OYSTER STEW with SAFFRON, LEEKS and BACON

serves four


1 cup dry white wine
2 tablespoons minced shallots
8 saffron threads
2 slices bacon, cut into 1/4-inch dice
1 leek, thinly sliced
1 1/2 cups heavy cream
2 tablespoons unsalted butter
24 oysters, shucked (reserve their liquor)
Kosher salt and freshly ground black pepper to taste
Dash of paprika
 
Combine the wine, shallots, and saffron in a 4-quart saucepan over medium-low heat and simmer gently until the liquid is reduced by half. Meanwhile, cook the bacon in an 8-inch skillet until it is crispy, then pour off all but 1 tablespoon of the fat. Add the leeks to the bacon and gently cook until softened. Add the bacon mixture to the reduced wine. Add the cream, butter, and the liquor from the oysters and simmer for 12 to 15 minutes. Add the oysters and simmer until they just begin to curl, about 2 minutes. Season with salt and pepper and garnish with paprika. Serve hot.
 
 
bacon recipe source: Recipes from Home, by Barbara Shinn and David Page (Artisan, 2001); on FreshDirect.com

Sunday, September 14, 2014

3415. MUSHROOM SOUP with BACON

yields 6 to 8 servings


5 slices bacon, cut crosswise into 1/2-inch lengths
2 tablespoons butter
1 onion, cut into 1/4-inch dice
Kosher salt
1 clove garlic, smashed and finely chopped
1 1/2 pounds mixed mushrooms, stems removed and sliced (recommended: shiitake, cremini, or oyster)
2 medium Yukon gold potatoes, diced
2 tablespoons all-purpose flour
1/2 cup dry sherry
4 cups chicken or vegetable stock
1/2 cup heavy cream
2 tablespoons finely chopped fresh flat-leaf parsley, for garnish
Add the bacon and butter to a wide, large pot and bring it to a medium heat. Cook the bacon, stirring frequently until it gets crispy and has released a lot of fat. Reserve the bacon and set aside.

To the bacon fat, add the diced onions and another pat of butter, if needed. Season the onions with salt and cook until they are soft and very aromatic, about 7 to 8 minutes. Add the garlic and cook for 2 to 3 more minutes. Add the mushrooms to the pan, season with salt and cook until they are soft and have released their juices, about 6 to 7 minutes. Scoop 1/3 of the mushroom mixture into a bowl and reserve.

To the pot, add the diced potato and sprinkle with 2 tablespoons flour. Add the sherry and cook until it has reduced by 1/2. Add the stock and bring to a boil and reduce to a simmer. Taste the stock and season with salt, if needed. Simmer the soup for 30 minutes. Add the cream and simmer for 10 minutes more.

Using a blender or immersion blender, puree the soup until smooth. Return the soup to the pot and add the reserved bacon and mushrooms. Taste the soup and adjust the seasoning, if needed.
 
Garnish the soup with the chopped fresh parsley

 
bacon recipe source: Anne Burrell, "The Secret of Shepherd's Pie," Secrets of a Restaurant Chef, Food Network

Saturday, September 13, 2014

3414. FRENCH LENTIL and VEGETABLE SOUP with BACON

makes six servings 


3 slices bacon, finely chopped
1 tablespoon olive oil 
1 large yellow onion, finely chopped 
1 stalk celery, finely chopped 
2 medium carrots, diced 
3 cloves garlic, minced 
1 14.5 oz can diced tomatoes 
6 cups chicken broth, best quality such as Swanson 
1 cup French lentils (lentilles du Puy), or common brown or green lentils 
1/2 teaspoon dried thyme 
2 bay leaves 
1 teaspoon salt 
1/4 teaspoon ground black pepper 
a few tablespoons chopped fresh parsley, for garnish (optional)
 
Fry the bacon in a large pot over medium heat, stirring frequently, until the fat is rendered and the bacon is crisp, 4-5 minutes. Add the olive oil, onions and celery and cook, stirring occasionally, until the onions are soft and translucent, about 5 minutes. Add the carrots and garlic, stirring constantly, and cook 1 minute more. Add the diced tomatoes (with their juices), chicken broth, lentils, thyme, bay leaves, salt and pepper and bring to a boil. Cover partially, reduce heat to low and simmer until the lentils are tender, 45-50 minutes (less for common lentils). Fish out bay leaves and discard.
 
Use an immersion blender to purée the soup until the broth is slightly thickened, or to desired consistency. (Do not purée too much or the soup will get too thick, and you'll lose the integrity of the lentils.) If you don't have an immersion blender, transfer about 2 cups of the soup to a blender and purée until smooth, then return the blended soup to the pot. Garnish with fresh chopped parsley if desired and serve. (Note: The soup may thicken as it sits; thin with a bit of water if necessary.)


bacon recipe source: Jennifer Segal, Once Upon a Chef, January 2013

Friday, September 12, 2014

3413. CORN CHOWDER with BACON and THYME

serves four


1 yellow onion
2 (about 1 pound) Yukon Gold potatoes
4 strips bacon
4 cups (1 quart) whole milk
2 teaspoons fresh thyme leaves (about 2 sprigs)
1 tablespoon all-purpose flour
1 16-ounce bag frozen corn (or 3 cups fresh corn)
1½ teaspoons kosher salt
¼ teaspoon freshly ground black pepper
⅛ teaspoon cayenne pepper (optional)

Place a large pot on the stove.

On a large cutting board, chop the onion; push to one side. Wash the potatoes (no need to peel). To cut the potatoes into pieces, first slice them into ½-inch thick rounds. Then stack a few slices and cut them into 6 to 8 triangles like a pizza; repeat. Place this cutting board next to your pot on the stove.

On a separate small cutting board, cut the bacon crosswise into ½-inch wide pieces.

Turn the heat under your pot to medium. Add the bacon and cook, stirring often with a wooden spoon, until crisp, 6 to 8 minutes. While the bacon cooks, measure the milk. Wash the thyme and pull leaves from their sprigs.

Once the bacon is cooked, remove pot from heat. Using tongs, take out the bacon and place on a paper towel-lined plate, leaving the drippings in the pot.

Return the pot to medium-high heat. Add the onion and cook, stirring often, until it begins to soften, 4 to 5 minutes.

Stir in the flour and cook 1 minute then add the milk, scraping the bottom of the pan as you slowly pour. Add the potatoes, corn, thyme, salt, black pepper (about 12 turns on pepper mill), and cayenne pepper. Increase heat to high and bring to a boil.

Lower the heat to medium-low and simmer (low boil), stirring occasionally, until the potatoes are tender, 18 to 20 minutes. If you like a creamier soup, puree about half of the soup in a blender or use an immersion blender to get the consistency you like. Stir in the bacon and serve.


bacon recipe source: do it Delicious, with Jessica Seinfeld

Thursday, September 11, 2014

3412. BACON-STUFFED JUMBO CINNAMON ROLLS

yields 5 cinnamon rolls


1 (5 count) package refrigerated jumbo cinnamon rolls
5 thick slices bacon

Preheat oven to 375 degrees F and line a baking sheet with a Silpat liner or parchment paper, set aside. Open the container and set the frosting aside. Unroll each cinnamon roll and lay a slice of bacon onto the dough. Roll the cinnamon roll back up and place onto the prepared baking sheet. Bake for about 20 minutes until fully cooked and spread frosting over the warm rolls. Serve warm.


bacon recipe source: Brandy O'Neill, She Knows, September 10, 2013