Thursday, April 24, 2014

3272. BUCATINI with ONION, BACON and TOMATO

serves six 


one 28-ounce can Italian plum tomatoes
1/2 teaspoon coarse sea salt or kosher salt, or to taste, plus 1 tablespoon for the pasta pot 
4 cups 1/3-inch-thick onion slices (about 3/4 pound) 
4 tablespoons extra-virgin olive oil, plus more for serving 
4 plump garlic cloves, peeled and crushed 
6 ounces bacon, cut in 1/2-inch pieces 
1/2 teaspoon peperoncino flakes 
1 pound bucatini or perciatelli 
1 cup grated Pecorino Romano cheese, plus more for passing
 
Recommended equipment 
A heavy-bottomed skillet or sauté pan, 13- or 14-inch diameter 
 
Drain the canned tomatoes; save all the juices. Cut each tomato in quarters lengthwise; slice the quarters in strips, 1/2 inch wide.
 
Start heating 6 quarts of water with 1 tablespoon of salt in a large pot, to cook the bucatini.

Put 1/2 cup water in the wide skillet, and set it over medium-high heat. Dump in the sliced onions; spread them out and turn them over in the pan as the water starts to boil. Cook the onions, turning occasionally, for several minutes, until they’re softened and the water is nearly evaporated.

Pour the olive oil over the onions, toss in the crushed garlic cloves, and sprinkle with 1/4 teaspoon salt. Stir well to coat all the onion slices with oil; cook for a couple of minutes or more, until onions and garlic are sizzling.

Clear a space on one side of the skillet and scatter in the cured pork (guanciale, pancetta, or bacon). Heat and stir in the hot spot until they’re rendering fat and sizzling, then stir in with the onions. Sprinkle the peperoncino in the pan, stir, and let everything cook for 4 or 5 minutes, until the onions and pork are caramelized and golden—adjust the heat so nothing burns.

Now spill all the sliced tomatoes and their juices into the skillet, and stir well. Rinse the tomato containers with a couple cups of “slosh” water, and stir that in too; season with salt lightly. Bring the sauce to a boil, stirring frequently, and then lower the heat to keep it simmering actively. Let the sauce cook and thicken for about 20 minutes, or until it has the consistency you like for pasta.

When the tomatoes have been added and the sauce is simmering, you can start cooking the bucatini.

With the water at a rolling boil, slide the bucatini into the pasta pot, letting the strands soften so they don’t break, and fanning them out so they don’t stick together. Stir well, cover the pot to bring the water back to the boil over high heat, then cook partially covered.

Stir the bucatini occasionally, and check doneness frequently. When the sauce has thickened, taste it and adjust seasoning—keep in mind that the Pecorino Romano will add salt.

When the bucatini are cooked through but still al dente, lift them from the cooking pot with tongs, drain for just a moment, then drop them right onto the simmering sauce. Toss together continuously, over moderate heat, for a couple of minutes, until the pasta is perfectly cooked and evenly coated with sauce. If the dish is dry, ladle in a bit of hot pasta water from the cooking pot. If the sauce is soupy, toss over higher heat to concentrate.

Turn off the heat, and toss in the grated cheese. Drizzle over it a final flourish of olive oil, and serve, either directly from the skillet or in a warm serving bowl, passing additional cheese at the table.


bacon recipe source: Lidia's Italy by Tanya Bastianich Manuali and Lidia Matticchio Bastianich (Random House, 2010)

Wednesday, April 23, 2014

3271. RED CABBAGE, TANGERINE and BACON SALAD with BACON VINAIGRETTE

serves six


1 small head red cabbage (about 1 1/2 pounds)
2 tangerines
6 slices lean bacon
1/4 cup red wine vinegar
2 teaspoons Dijon mustard
salt and freshly ground black pepper to taste
3 tablespoons peanut oil 
2 scallions (part of green tops included), thinly sliced

Quarter the cabbage, remove the core, shred the leaves, and place in a large salad bowl. Peel, section, and seed the tangerines, removing as much white pith as possible. Add the sections to the cabbage, toss, and set aside.

In a large skillet, fry the bacon over moderate heat till crisp. Drain on paper towels and crumble coarsely. Pour off all but about 2 tablespoons of fat from the skillet, add the vinegar, and boil down till reduced by half. Add the mustard and stir till well incorporated. Remove from the heat, add the salt and pepper, and then gradually add the oil, stirring briskly to form a smooth dressing.

Pour the vinaigrette over the salad in the bowl, add the crumbled bacon and the scallions, and toss till the ingredients are well coated with the dressing. Chill briefly or serve at room temperature.


bacon recipe source: Pig: King of the Southern Table by James Villas (Houghton Mifflin Harcourt, 2010); Serious Eats weekly recipe newsletter, May 19, 2010

Tuesday, April 22, 2014

3270. BOURBON and BACON CARAMEL BANANA SPLIT

makes five servings


1 cup diced bacon
3 tablespoons brown sugar
1/4 cup plus 2 tablespoons bourbon
1 cup plus 3 to 4 tablespoons heavy cream
2 tablespoons vanilla extract
8 oz. milk chocolate almond candy bar
5 whole bananas
granulated sugar
5 good quality maraschino cherries
shaved chocolate
vanilla ice cream

Heat a medium sauté pan over medium heat and add the bacon. Cook the bacon until crunchy, about 6 minutes. Once crispy, pour off the excess fat and add the brown sugar, stir to dissolve. Deglaze with the bourbon and add 3 to 4 tablespoons of heavy cream. Heat through and  keep warm while you make the whipped cream.

Add the cup of heavy cream to a large bowl and whisk in the brown sugar and vanilla. Whisk until soft peaks form, about 5 minutes. Set aside.

Melt the milk chocolate almond candy bar.

Cut the banana in half lengthwise and place on a flame resistant surface. Cover the flat portion of the banana in sugar and apply a flame. Let the sugar caramelize. NOTE: you can also put the bananas in the broiler to caramelize if you don’t have blow torch. Place them on a platter and top with the vanilla ice cream, bacon caramel, whipped cream, maraschino cherries, and shaved chocolate. Repeat with the remaining bananas.


bacon recipe source: Michael Symon, The Chew, ABC-TV

Monday, April 21, 2014

3269. BACON LOVERS CHICKEN ALFREDO with FETTUCCINE and BROCCOLI

serves eight 


1 lb thick cut bacon 
1 lb boneless skinless chicken breast 
½ teaspoon kosher salt 
1 teaspoon fresh ground black pepper 
8 tablespoons unsalted butter 
1 cup heavy cream 
4 oz fresh parmesan cheese 
8 oz dried fettuccine 
2 cups frozen broccoli florets

Preheat a large (12") skillet over high heat.

Fill large stock pot with water, add pasta when water boils. Cover pot and bring to a boil over high heat. Once pasta is pliable (no longer breaks if you try to bend it) add broccoli. Cook until pasta is just shy of al dente. Remove from heat.

Meanwhile: Grate cheese and set aside.

Once skillet is hot; use clean scissors to cut bite size pieces of bacon into skillet. Cook, stirring occasionally until bacon is cooked through (adjust heat as necessary). Cook time about 10 minutes.

Meanwhile; wash and chop chicken into bite size pieces. Set aside.

Remove cooked bacon from skillet with a slotted spoon. Place on a plate. Drain most of bacon grease from skillet, leave about 1 Tbsp (do not wash skillet). Add chicken to skillet. Return to stove and medium-high heat. Sprinkle with salt and pepper. Cook until cooked through, stirring occasionally. Remove chicken from skillet, about 5 minutes.

Drain drippings from pan. Return to stove, over medium heat. Cut butter into 8 pieces and add to skillet. Once butter is mostly melted add cream and whisk until combined. Add cheese and whisk until your alfredo sauce is smooth, keep sauce at a bubble.

Using tongs, remove pasta and broccoli from water and add to alfredo sauce. Twist the pasta in the sauce to coat. Add chicken and bacon, toss with and tongs. Heat until sauce is absorbed and coats the pasta, about 5 minutes. Serve.


bacon recipe source:

Sunday, April 20, 2014

3268. SIRLOIN SLIDERS with CRISPY BACON and CREAMY HORSERADISH MAYO

yields 12 mini hamburgers, 4 to 6 servings


3/4 pound ground chuck
3/4 pound ground sirloin
2 teaspoons minced garlic
1/4 cup minced onion
1 1/4 teaspoons salt
1/2 plus 1/8 teaspoon freshly ground black pepper
1/2 cup mayonnaise
2 tablespoons sour cream
3 tablespoons prepared horseradish
12 dinner roll-sized small brioche buns, split in 1/2 crosswise
2 tablespoons melted butter for brushing buns
6 slices bacon, cooked crisp, drained, and broken into 2-inch pieces
 
In a mixing bowl, combine the chuck, sirloin, garlic, onion, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper and mix gently but thoroughly to combine. Using a 2-ounce ice cream scoop, divide the mixture into 12 scant 2-ounce balls of meat. Using your hands, shape to form small patties about 3 inches wide and 3/8-inch thick. Place on a plate and cover with plastic wrap. Allow to sit, refrigerated, at least 1 hour and up to overnight for flavors to mingle.

In a small bowl whisk together the mayonnaise, sour cream and horseradish and season with the remaining 1/4 teaspoon of salt and 1/8 teaspoon pepper. Place in a nonreactive bowl and refrigerate until ready to serve, up to 3 days in advance.

When you are ready to cook the burgers, preheat a grill to high and lightly butter the cut sides of the buns with the melted butter. Wrap the buns in aluminum foil and place on the coolest part of the grill to warm while you grill the burgers.

Grill the burgers about 2 minutes per side for medium. Transfer to the warmed buns and garnish with pieces of the crispy bacon. Spoon a dollop of the horseradish mayonnaise on top of the bacon, then place the top portion of the bun over all. Serve the sliders hot.


bacon recipe source: Emeril Lagasse, "Tailgate," The Essence of Emeril, Food Network

Saturday, April 19, 2014

3267. BACON, MUSHROOM and EGG RAMEN CHICKEN NOODLE SOUP

6 packages of chicken ramen
3 tablespoons olive oil
8 stalks of green onion, sliced
8 garlic cloves, smashed
8 slices ginger
1/2 lb. of bacon
4 chicken breasts
1 cup frozen mushrooms
parsley, dry

In a medium size frying pan add 1 tablespoon olive oil. Then add the green onions, garlic gloves, and ginger. Saute until warm. In a second frying pan begin cooking the bacon. Once done leave in pan. Remove the seasoning mixture from the first frying pan and set aside. Use this pan to cook your chicken. Once your chicken is done, remove from pan and set aside. In a large stock pot, fill half way with water. Bring to a boil. Crumble the cooled bacon. Add the bacon fat, bacon, green onion, garlic and ginger mixture. Add the ramen noodles and flavor packet. Reduce heat to low. Stir. While this is cooking shred or dice your chicken. Add the chicken. Allow the soup to simmer for a few minutes but do not overcook or your noodles will get mushy. Place soup in bowls and garnish with parsley. For the mushroom and egg variety, add the cooked mushrooms to the bowl. Fry an egg and add it to the top of the soup.


bacon recipe source: Chrystal Mahan, YUM eating, January 15, 2014

Friday, April 18, 2014

3266. CHICKEN and BACON LO MEIN

1/2 pound sliced bacon, diced
2 boneless skinless chicken breast cut into bite sized pieces
2 tablespoons canola oil, divided
1 cup broccoli florets, cut into pieces
1 cup cauliflower, cut into pieces
1 medium carrot, cut into thin 2-inch strips
1 small onion, cut into wedges
2 garlic cloves, minced
1/4 teaspoon ground ginger
1 cup sliced fresh mushrooms
1 tablespoon chicken bouillon granules
1 cup boiling water
1/4 cup soy sauce
3 tablespoons cornstarch
3/4 cup cold water
1/2 pound thin spaghetti, cooked and drained

In a large skillet, cook bacon until crisp; remove to paper towels to drain. Discard drippings. In the same skillet, stir-fry chicken in 1 tablespoon oil until no longer pink, about 2 minutes.
Remove chicken and pan juices.

In the skillet, saute broccoli, cauliflower, carrot, onion, garlic and ginger in remaining oil for 3 minutes. Add mushrooms and cook and stir 2 minutes longer.

Dissolve bouillon in boiling water; stir into vegetables. Stir in soy sauce and chicken with pan juices.

Combine cornstarch and cold water until smooth; add to skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in bacon and spaghetti. Serve immediately.


bacon recipe source: Lynn's Kitchen Adventures, March 2009

Thursday, April 17, 2014

3265. BIG EGG, BACON and BEAN SALAD

serves 6 


750 (1.5 lb.) grams salad potatoes
3 eggs
200 (1/2 lb.) grams fine green beans, trimmed
6 rashers smoked streaky or back bacon
100 (3.5 oz.) grams Kalamata olives, stones in or out, it's up to you
100 (3.5 oz.) grams bag baby spinach

For the dressing
1 garlic clove, crushed
3 tablespoons olive oil
1 tablespoon white wine, red wine or cider vinegar
1 teaspoon Dijon mustard
2 teaspoons capers, drained
2 anchovy fillets, finely chopped (optional)
handful shop-bought croutons, to serve 

Bring a large pan of water to the boil, add salt, then drop in the potatoes and set the timer for 20 mins. With 8 mins to go, add the eggs to the pan, making sure they’re submerged. With 4 mins to go, add the green beans. When the cooking time is up, drain everything together in a colander, then cool under cold water. 

While everything boils, heat the grill to high. Grill the bacon for about 8 mins, turning halfway, until crisp and golden. Snip into bite-size pieces. Whisk all the dressing ingredients together with some seasoning in an airtight container. Peel the eggs and cut the potatoes in half. Layer up the potatoes, beans, olives, spinach and bacon, in that order, in a large lidded container, then tuck the eggs around. Chill until needed. 

Just before eating, lift out the eggs and cut in half. Shake or whisk the dressing again, then toss the salad with most of the dressing. Scatter the eggs and croutons on top, drizzle the rest of the dressing over the cut eggs, then tuck in.


bacon recipe source: Jane Hornby, Good Food Magazine, BBC, August 2010

Wednesday, April 16, 2014

3264. SMOTHERED GREEN CHILE BREAKFAST BURRITOS with BACON and POTATOES

makes six servings


Green Chile Sauce
2 teaspoons canola oil
3/4 cup minced onion
2 cloves garlic, minced
1 tablespoon all-purpose flour
2 cups chopped roasted mild-to-medium New Mexican green chiles, preferably fresh
2 cups reduced-sodium chicken broth

Burritos
3 slices bacon
1/2 cup chopped onion
1 clove garlic, minced
4 cups precooked shredded potatoes or frozen hash browns
2 large eggs, lightly beaten
6 8-inch whole-wheat tortillas, warmed if desired
3/4 cup finely shredded sharp Cheddar cheese (4 ounces)

To prepare sauce: Heat oil in a medium saucepan over medium heat. Add minced onion and 2 cloves garlic and cook, stirring, until very soft, about 4 minutes. Sprinkle flour over the mixture and cook, stirring, for 1 minute more. Add chiles and broth; bring to a boil. Reduce heat to a low simmer and cook until thickened but still easily spoonable, 15 to 20 minutes. Set aside.

To prepare burritos: Meanwhile, cook bacon in a large skillet, preferably cast-iron, over medium-high heat until crisp, about 4 minutes. Transfer to a plate lined with paper towel. Crumble when cooled.

Add chopped onion and 1 clove garlic to the pan and cook, stirring, for 1 minute. Stir in potatoes. Pat the mixture down evenly and cook, without stirring, for 2 minutes. Scrape up the browned bits, pat back down again and continue cooking without stirring for about 2 minutes more. Repeat until the potatoes are golden brown with some crisp edges, about 2 minutes more.

Reduce heat to low. Stir 1/4 cup sauce and eggs into the potato mixture and cook, stirring frequently, until the eggs are just set, 1 to 2 minutes. Stir in the bacon and remove from the heat.

Divide the potato-egg mixture among tortillas. Roll each into a burrito and arrange seam-down on plates or a platter. Reheat the sauce, spoon over the burritos and sprinkle with cheese. Serve immediately.


bacon recipe source: Eating Well, September/October 2010 

Tuesday, April 15, 2014

3263. SWEET CORN BACON ICE CREAM with CACAO NIBS

serves 6-8


2 cups sweet corn kernels
1 cup heavy cream
2 cups whole milk
⅓ cup light brown sugar
1 teaspoon vanilla
½ teaspoon salt
5 egg yolks
½ lb. bacon, cooked and chopped
⅓ cup cacao nibs

Combine the corn, heavy cream, milk, brown sugar, vanilla and salt in a medium sauce pan. Bring to a simmer for 5 minutes, stirring often. Turn off heat and let sit for an hour.

After an hour, transfer the mixture to a blender and blend on high until smooth.

Pour the mixture through a fine mesh sieve back into the saucepan discarding the solids.

Turn the heat to medium and let the mixture heat back up.

Meanwhile, whisk together the egg yolks in a bowl.

Once the mixture is hot, slowly pour about 1 cup into the egg yolks, whisking constantly.

Pour the egg yolk mixture back into the sauce pan and stir over medium heat until the mixture thickens enough to coat the back of a spoon or spatula.

Transfer to a bowl, bring to room temperature then cover and refrigerate for at least 6 hours until fully chilled.

Pour the chilled mixture into your ice cream maker and churn according to manufacturer’s directions.

Add the chopped bacon and cacao nibs during the last minute of churning.

Transfer the ice cream to a freezer safe container and freeze for 1-2 hours before serving.


bacon recipe source: , Running to the Kitchen, April 9, 2014

Monday, April 14, 2014

3262. CHIPOTLE MACARONI and CHEESE with BACON

2 cups of dry elbow pasta
2 cups of milk
1 cup of cottage cheese
1 chipotle chile in adobo
1 teaspoon mustard powder
1 clove of garlic, roughly chopped
Pinch of cumin
Salt and black pepper to taste
3 cups of shredded cheese, a mix of cheddar and Monterey Jack
1/4 cup of crumbled cotija cheese (optional)
4 pieces of cooked bacon, chopped
1 tablespoon of butter
 

Heat the oven to 375 degrees.

Grease a 9-inch cast-iron skillet or a 9-inch square or round baking pan with the butter. Add the dry pasta.

In a blender, mix together the milk, cottage cheese, chipotle chile, mustard powder, garlic, cumin, salt and black pepper until it’s smooth. Pour mixture over dry pasta and stir until sauce is evenly distributed.

Stir in two cups of the shredded cheese, cover the pan with foil and bake for 30 minutes.

After 30 minutes, remove the foil and stir the macaroni and cheese a couple of times. Top with the remaining 1 cup of shredded cheese and chopped bacon and cook for another 25 minutes uncovered or until brown and bubbling.

Remove from oven, sprinkle with cotija and serve.



bacon recipe source: Lisa, Homesick Texan, February 24, 2010

Sunday, April 13, 2014

3261. FRIED CHICKEN and BACON GRAVY SLIDERS

serves four


For the fried chicken:
2 boneless skinless chicken breasts
½ teaspoon ground black pepper
¼ teaspoon salt
¾ cup flour
4 tablespoons canola oil
2 teaspoons bacon bits

For the bacon gravy:
drippings from the fried chicken skillet
1 1/2 tablespoons flour
2 tablespoons butter
½ cup milk
½ cup water
3 dashes ground black pepper
3 dashes salt (or salt to taste)

For the slider:
4 pieces of fried chicken breast
bacon gravy
4 potato rolls (or slider, dinner rolls of your choice)

For the fried chicken: Cut the chicken breasts in half widthwise. Add the salt and pepper to each side of the chicken. Put the flour in a shallow bowl or large plate. Then put a piece of the chicken in the flour and generously coat all sides with the flour. Next, repeat with the rest of the pieces of chicken. Set the pieces of chicken on a plate for just a moment.

Heat a medium size skillet on medium heat. Add the canola oil. Then add the real bacon bits and spread them around in the skillet. When the bacon starts to fry, add the chicken to the skillet. Keep an eye on the side of the chicken that’s facing down and when it turns a light golden color, turn the chicken over. Then after the other side of the chicken turns a light golden color, turn the chicken to the other side again.

After that side turns a little bit darker, turn the chicken again. The idea is to not let the chicken cook or brown too fast. If you notice that the drippings in the pan are turning a darker brown color, turn the heat down just a bit. When all sides of the chicken are a light golden brown (about 7 minutes) turn off the heat, remove the chicken from the pan, set each piece on a rack or plate, and set aside.

For the bacon gravy: Over or close to the kitchen sink, very carefully tilt the skillet slightly and pour out just the oil into a mug, empty can, or heat tolerant bowl (when the oil cools, discard it in the trash). Pour out the oil so that just the yummy crunchies and bacon are left in the pan. Heat the skillet with the drippings on low to medium heat. Add the butter and flour, then stir until the mixture thickens up (about 2 minutes). Next add the milk, water, salt, and pepper, and stir. Continue stirring until the gravy is at the desired consistency (about 5 minutes).

For the sliders: Lay the bottom side of each slider roll on the serving plates with the inside of the roll facing up. Ladle some gravy over the roll. Then add a piece of the fried chicken, and ladle more gravy over the fried chicken. Add the top piece of the slider roll. Serve while warm.


bacon recipe source: Nancy, Coupon Clipping Cook, August 23, 2012

Saturday, April 12, 2014

3260. SPINACH BACON CREPES with HOLLANDAISE SAUCE

Crepes
1 1/2 cups milk
3 eggs
1 1/2 cups flour
2 tablespoons vegetable oil

Filling
3 tablespoons butter
2 cups fresh sliced mushrooms
1/2 medium sweet onion, finely diced
1/2 lb. bacon, cooked and finely chopped
1 cup frozen chopped spinach, well drained before measuring
1/3 cup crumbled feta cheese
1/2 cup Parmesan cheese
1/2 cup heavy cream

Hollandaise sauce
1/2 cup butter
2 egg yolks
3 tablespoons fresh lemon juice

Crepes: Put milk, eggs, flour and vegetable oil in blender until blend until smooth. Make crepes however you desire and set crepes aside. I use a crepe maker.

Filling: Saute mushrooms and onions in 3 Tablespoons butter. Add cooked and finely chopped bacon, spinach, feta, parmesan cheese and cream. Take off heat and set aside.

Fill crepes with the spinich mixture and Place in a 9x13 baking pan. Bake at 350 degrees F for 15 minutes. Take out and pour hollandaise sauce over crepes and serve.

While crepes are cooking, make hollandaise sauce: In sauce pan on low heat, melt 1/4 cup butter with the lemon juice. Slowly add and temper egg yolk and cook on low until thickened slightly. Slowly stir in the rest of the butter. Take off heat and pour over crepes.


bacon recipe source: Nikki, Chef in Training, January 4, 2014

Friday, April 11, 2014

3259. DEEP-FRIED DOUGHNUTS with a BROWN BUTTER MAPLE GLAZE, BACON and CHOCOLATE SUACE

yields 4-8 servings


1 (48 oz.) bottle vegetable oil
1 package bacon
1 (48 oz.) sleeve of homestyle biscuits

For the glaze:
1 cup powdered sugar, sifted
1/4 cup unsalted butter, browned
2 tablespoons pure maple syrup
2 tablespoons milk
hot fudge sauce for drizzling

In a medium sized pot, empty a full container of vegetable oil. Attach a candy thermometer to the size of the pot. Heat oil over medium heat until it reach 360-375° F. Turn your heat down slightly to prevent the oil from getting too hot. Use extreme caution, oil will be very hot.

While oil is heating, preheat oven to 425°F. Line a baking sheet with tin foil. Make sure it is a baking sheet with raised edges. Spread bacon out over baking sheet and bake for 18-20 minutes until desired crispness. About halfway through, remove from oven and pour out excess oil. Caution, bacon and oil will be very hot! When bacon is done, put on a paper towel to absorb excess grease. When cooled, chop into small pieces. Set aside.

Remove biscuits from container and cut into fourths lengthwise. With your hands, roll each cutting into a long string, about the thickness of a pencil. Cut in half if necessary.

Once oil is heated, slowly drop biscuits into oil. Bake for about 20-30 second a side until golden brown. Remove with a pair of tongs and set on a paper towel lined plate to drain the excess oil. When finished deep frying, leave your candy thermometer in the oil until it is completely cooled.

For the glaze: Sift powered sugar. This step is necessary to create a smooth glaze. Melt butter in a saucepan. Once melted, continue to stir until butter turns a golden brown. Pour melted butter over powdered sugar. Add maple syrup and milk. Whisk until smooth. For a thicker glaze, add only 1 tablespoon of milk instead of two. Or add additional powered sugar. To make glaze thinner, add additional milk.

Heat fudge sauce in the microwave for 30-60 seconds until thin.

To assemble the fries, please bottom layer of donut fries on the plate and drizzle maple glaze and chocolate syrup. Sprinkle with bacon. Repeat for as many layers as you want to make.


bacon recipe source: Julianne, Beyond Frosting, January 26, 2014

Thursday, April 10, 2014

3258. BACON-WRAPPED REDFISH

2 redfish fillets cut in half
8 slices thick sliced bacon
1 medium onion, chopped
1 medium tomato, chopped
3 cloves garlic, chopped
1 rib celery, chopped
1/2 cup Italian dressing
Salt and pepper for seasoning
Chopped Parsley for garnish

Marinate fillets at least 4 hours in Italian dressing. Preheat oven to 350 F. In medium skillet, fry bacon until just beginning to curl and set aside, reserving grease. In skillet with bacon grease, sauté vegetables until soft. Meanwhile, drain fillets and wrap each fillet piece with 2 strips of bacon. Place on oven proof pan sprayed with non-stick spray and cook in preheated oven for 8-10 minutes or until fish flakes with fork. Serve fish on preheated plate after spooning generous amounts of sautéed vegetables over each fillet, sprinkle with parsley. Serve with garnished toasted French bread.


bacon recipe source: Reggie and Kay Howell, Outdoors with Don Dubuc

Wednesday, April 09, 2014

3257. COCKLE and SMOKED BACON PIE

serves two


1 oz. butter
8 oz. smoked bacon
Half clove garlic, chopped fine
1 onion, chopped
1¾ oz. plain flour
1 egg yolk
17½ oz. fresh cockles cooked, cooled (reserve the cooking liquid)
2 tablespoons (¼ oz.) spring onions
Puff pastry

Melt butter in a pan, add the bacon, onion and garlic and sauté until caramelised. Add the flour and cook for a few minutes, stirring all the time. Slowly pour in the liquid from the cockles bit by bit until all incorporated and you have a thickened, smooth sauce. Leave to cook on a low heat for 20 minutes. Then leave to cool. Add the shelled cockles and spring onions. Put this mixture into two deep soup bowls then cut a puff pastry ring to fit the lip of the chosen bowls. Brush with egg yolk, then cut out a disc of puff pastry to fit as a lid. Brush with egg yolk and make a little hole in the middle of the pastry lid. Cook in oven for 25 minutes at 325F until the pastry is golden brown and has properly risen. Serve with hot crusty bread such as sourdough.


bacon recipe source: Nigel Godwin, St. David's Day recipes, The Telegraph, February 27, 2009

Tuesday, April 08, 2014

3256. BACON CHOP with PICKLED RHUBARB

serves four


4 bacon chops, weighing about 180-200g
200 grams rhubarb, trimmed
2 shallots, peeled, halved and thinly sliced
150 ml cider vinegar
1 tablespoon caster sugar

Salt and freshly ground black pepper. Dissolve the sugar in the vinegar. Thinly slice the sticks of rhubarb on the angle and mix with the shallots in a non-reactive bowl; season to taste. Cover with clingfilm and leave for 3-4 hours, or overnight. Heat a ribbed griddle or heavy frying pan and cook the chop for 4-5 minutes on each side. Drain the liquid from the rhubarb and serve separately, or on the plate with the chop.


bacon recipe source: Mark Hix, The Independent, February 8, 2014; Independent Print Ltd, 2 Derry Street, London W8 5HF, UK

Monday, April 07, 2014

3255. SMOKED BACON, OKA CHEESE and SWEET POTATO GRATIN

serves four


1 cup diced onion
2 cloves garlic
6 slices smoky bacon, minced
1 tablespoon olive oil
1 cup chicken broth
1/2 cup heavy cream
2 lbs. peeled sweet potatoes in lengthwise slices, 1/8 inch thick
1 1/2 cups oka cheese
4 tablespoons butter
1 cup bread crumbs

In a saucepan saute onion, garlic and bacon in oil until the onions are slightly browned. In a separate pot bring chicken broth and cream to boil. Set aside.


Grease a casserole dish with a little butter or oil and layer in with sliced sweet potatoes. After each layer, sprinkle some bacon and onion mixture and a little cheese. Moisten each layer with 2 tablespoons of chicken broth and cream. Repeat the layering until the potatoes are about 1/2 an inch from the top.




In a separate frying pan, melt butter and combine with bread crumbs. Sprinkle this mixture over the sweet potatoes. Place casserole dish in 350°F oven for about 1 hour. Do not cover. If bread crumbs become to dark, simply lower the oven to 300°F and continue cooking until a knife is easily inserted through the sweet potatoes.


bacon recipe source: Laura (member/cook), Alberta, Canada; TasteBook.com

Sunday, April 06, 2014

3254. RAVIOLI with APPLES, BACON and SPINACH

serves four


16 ounces fresh or frozen cheese ravioli 
6 slices bacon 
2 tablespoons olive oil 
2 cloves garlic, thinly sliced 
1 crisp red apple (Braeburn or Gala), quartered and thinly sliced 
1 bunch fresh spinach, thick stems discarded 
Kosher salt and pepper 
1 tablespoon fresh lemon juice 
 
Cook the ravioli according to package directions. Meanwhile, cook the bacon in a skillet over medium heat until crisp, 6 to 8 minutes. Transfer to a paper towel–lined plate; break into pieces when cool. Wipe out the skillet; heat the oil over medium heat. Add the garlic; cook, stirring occasionally, until golden brown, 1 to 2 minutes. Add the apple; cook, tossing, for 1 minute. Add the spinach, 1/2 teaspoon salt, and 1/4 teaspoon pepper; cook, tossing, until beginning to wilt, 1 to 2 minutes. Fold in the lemon juice and bacon. Serve over the ravioli.
 
 
bacon recipe source: Woman's Day Kitchen, 300 W 57th Street, 28th Floor, New York, NY 10019





Saturday, April 05, 2014

3253. TOMATO PANNA COTTA with BACON FOAM

Tomato Panna Cotta
1 ¼ cup heavy cream
5 tablespoons homemade heirloom tomato paste (or store bought)
2 teaspoons orange blossom honey
½ teaspoon lavender
1 ½ teaspoon kosher salt
1/8 teaspoon ground black pepper
1/8 teaspoon Tabasco
1/8 teaspoon red wine vinegar
2 silver sheet gelatin, bloomed in cold water and squeezed dry



Candied Tomatoes
Heirloom Toy box tomatoes
Extra fine sugar


Bacon foam
½ lb apple wood smoked bacon
1 smoked ham hock
1 small onion
2 carrots
3 ribs celery
3 cloves garlic
4 cups chicken stock


Bacon bits
4 slices bacon
 

 

Tomato Panna Cotta: In a saucepan, heat heavy cream over low heat. In a bowl whisk tomato paste, honey, lavender, salt, pepper, and Tabasco. Slowly add warm cream into tomato paste mixture. Add in red wine vinegar and whisk until combined. Add in bloomed gelatin. Divide into 4-4 oz. ramekins and chill in refrigerator.
 

Candied tomatoes: Preheat oven to 350°. Lightly spray a sheet pan with oil. Cut tomatoes in half and toss in enough sugar to lightly coat. Put tomatoes cut side up on prepared pan and bake for 8 minutes. Cool in refrigerator.

Bacon foam: In a heavy bottomed stock pot brown off the bacon and ham hock. Add vegetables and brown 5 minutes more. Deglaze with chicken stock and bring to a boil. Reduce heat and let simmer for 2 hours repalciong with water if it gets to dry. Strain and refrigerate. When cold remove fat and measure out 1 cup. Add ¼ cup heavy cream. Adjust seasoning with kosher salt. Put in a syphon dispenser and add 1 cartridge Co2. Shake well before dispensing.
 

Bacon bits: Cut bacon or grind through a meat grinder. In a small frying pan, render off the bacon until golden brown. Strain. Put on paper towels to absorb extra fat.

Put bacon foam on panna cotta. Top with candied tomato, bacon bits, and a sprig of basil.



bacon recipe source: Vintners Inn, Santa Rosa Hotel, 4350 Barnes Road, Santa Rosa, CA 95403