2582. WELSH RAREBIT on BEER WAFFLES with BACON and TOMATOES

makes 8 open-face sandwiches


For the Waffles:
1 3/4 cups (about 8 1/2 ounces) all-purpose flour 
2 tablespoons sugar 
2 teaspoons baking powder 
1 teaspoon baking soda 
1 teaspoon salt 
3 large eggs, separated 
1 1/2 sticks unsalted butter (6 ounces), melted 
1 cup buttermilk 
3/4 cup porter ale 
cooking spray

For the Sauce and Assembly

 16 strips thick-cut bacon 

12 scallions, thinly sliced 

4 tablespoons unsalted butter, cut into 4 pieces 

4 tablespoons all-purpose flour 

2 teaspoons Worcestershire sauce 

2 teaspoons dry mustard 

1/8 teaspoon cayenne pepper 

1/2 cup heavy cream 

1/2 cup porter ale 

2 large egg yolks 

2 cups (8 ounces) shredded extra-sharp yellow cheddar cheese 

Salt and pepper 

16 thick slices tomato from 4 large, ripe tomatoes

 

For the Waffles: Adjust oven racks to upper-middle and lower-middle positions and preheat oven to 300°F. Place a baking sheet on lower-middle rack. Heat waffle iron according to manufacturer’s instructions.

 

In large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In medium bowl, whisk together egg yolks, melted butter, buttermilk, and ale.

 

In clean, dry bowl, beat egg whites on medium speed until firm, but not dry, peaks form. 

 

Whisk beer mixture into flour mixture until incorporated. With rubber spatula, fold in egg whites.

Lightly coat waffle iron with cooking spray. Cook waffles according to manufacturer’s instructions, until crisp and golden. With tongs, carefully transfer to baking sheet in oven and repeat procedure until you run out of batter (see notes above). 

 

For the Sauce: Cook bacon in 2 to 3 batches in large skillet over medium heat until crisp and golden, 6 to 8 minutes per batch. Reserve 2 tablespoons fat, and discard any additional rendered fat accumulated between batches. With slotted spoon, transfer cooked bacon paper towel-lined plate. Alternatively, line dinner plate with 2 layers paper towels. Arrange 4 bacon slices on top, then cover with 2 more layers paper towels. Microwave 4 to 6 minutes until crisp. Repeat with remaining bacon and fresh paper towels.

 

Cook scallions over medium heat in rendered bacon fat (if you microwaved the bacon, cook the scallions in 2 tablespoons butter) until softened, about 3 minutes. Reserve.

Melt 4 tablespoons butter in large heavy-bottomed saucepan over medium heat. Add flour and cook, stirring constantly, until pale golden, about 2 minutes. Stir in Worcestershire, dry mustard, and cayenne and cook 30 seconds. In a slow, steady stream add cream and ale, whisking constantly and vigorously to avoid lumps. Whisk in egg yolks. Add cheese and cook, stirring, until completely melted. Season to taste with salt and pepper.

For the Assembly: Transfer waffles on tray to cooling rack and increase oven heat to broil. Break each bacon strip in half. Top each waffle with 4 pieces bacon and 2 slices tomato, then sprinkle with the cooked scallions. Spoon about 1/4 cup sauce over each and broil on top rack until bubbling and brown at the edges (time will vary according to oven). Serve immediately.


bacon recipe courtesy of: María del Mar Sacasa, for Serious Eats, April 23, 2012 | adapted from Bon Appétit

2581. FLAGEOLETS with AUTUMN GREENS and FRESH BACON

serves six


1/4 pound fresh bacon
2 cups kosher salt mixed with 2 cups sugar
2 cups dried flageolet beans, soaked overnight and drained
1 carrot, halved
1 onion, quartered
1 whole head garlic, halved widthwise
1/4 cup dried apricots, roughly chopped
2 bay leaves
1 dried ancho chile
About 2 tablespoons fino sherry vinegar
Salt
Freshly ground black pepper
A few leaves Tuscan kale
A few leaves black kale
A few leaves mustard greens
Good olive oil for drizzling

Pack the fresh bacon in the salt and sugar mixture, cover, and refrigerate for up to 4 hours. Rinse and pat dry, then cut into 1/2-inch cubes.

Combine the bacon, beans, carrot, onion, garlic, apricots, bay leaves, and chile in a pressure cooker and add cold water to come an inch above the beans. Fit the pressure cooker with the lid and raise the temperature to high until it starts to whistle. Reduce to the lowest setting and cook until the beans are creamy and cooked through, roughly 25 minutes. Remove the lid and adjust the seasoning with vinegar, salt, and pepper. Alternately, bring the ingredients to a boil in a large, heavy-bottomed pot and immediately reduce the heat to a simmer. Cook, covered, until the beans are thoroughly cooked through and creamy, roughly 1 3/4 hours. 

Remove the large aromatic vegetables, garlic, chile, and bay leaves from the pot and discard. They've done their flavoring job. Coarsely chop the greens or tear with your hands, then fold them into the beans. Simmer for another 5 minutes, or until the greens are tender.

Serve with warm crusty bread and a healthy dose of olive oil.

bacon recipe courtesy of: Seamus Mullen's Hero Food: How Cooking with Delicious Things Can Make Us Feel Better by Seamus Mullen

2580. TENDER SPRING VEGETABLE SAUTE with SMOKY BACON, MINT and FETA

1 pound spring vegetables–English peas, sugar snaps, broccoli florets, cauliflower, spinach or greens
olive oil
smoked bacon
3-4 spring onions, cut into slivers
splash of white wine
5 oz. feta cheese, cut into 1/4″ cubes
small handful mint, chopped
small handful parsley, chopped
salt  & pepper to taste

Blanch vegetables in boiling water for 30-45 seconds, then drain and refresh in ice water. Cut bacon into 1/4″ cubes or lardons and saute in a little olive oil until crisp and fat renders. Add spring onion and continue to saute for 2-3 minutes. Add vegetables to skillet and add white wine to deglaze pan. When hot throughout, add feta cheese and herbs and cook until herbs are bright. Serve sprinkled with additional chopped herbs.


bacon recipe courtesy of: Farmhouse Table, April 23, 2010

2579. CHEDDAR, BACON and SCALLION SOUFFLE

serves 4-6


1/2 cup finely chopped scallion
2 tablespoons unsalted butter
6 slices of lean bacon, cooked, drained, reserving 2 tablespoons of the fat, and crumbled
1/3 cup all-purpose flour
1 1/3 cups milk
cayenne to taste
1 1/2 cups coarsely grated Cheddar (about 6 ounces)
4 large eggs, separated

In a small heavy saucepan cook the scallion in the butter and the reserved bacon fat over moderately low heat, stirring, until the scallion is softened, stir in the flour, and cook the roux stirring, for 3 minutes. Add the milk in a stream, whisking, and boil the mixture, whisking, for 2 minutes. Remove the pan from the heat and whisk in the cayenne, the Cheddar, and salt and pepper to taste, whisking until the cheese is melted. Add the egg yolks, 1 at a time, whisking well after each addition, and whisk in the bacon. In a bowl with an electric mixer beat the egg whites with a pinch of salt until they hold stiff peaks, whisk about one fourth of them into the cheese mixture, and fold in the remaining whites gently but thoroughly. Pour the mixture into a buttered 1 1/2-quart soufflé dish and bake the soufflé in the middle of a preheated 375°F. oven for 30 to 40 minutes, or until it is puffed and golden. Serve the soufflé immediately.


bacon recipe courtesy of: Gourmet, September 1991

2578. PIZZA with BACON, ONIONS and CREAM

serves 4 for a light dinner with a salad; can be divided to 8 appetizer portions or 16 tiny party portions


1/2 pound pizza dough
Olive oil, for oiling baking sheets
1/2 cup fromage blanc or ricotta
1/2 cup crème fraîche or sour cream
1 tablespoon all-purpose flour
Salt and freshly ground pepper
1/4 pound thickly sliced smoky bacon, cut crosswise into 1/4-inch strips
1 medium onion, thinly sliced

Preheat oven to 450°F. In a medium skillet, cook the bacon over medium heat until the fat is rendered and the bacon crisps up. Remove with a slotted spoon and drain on paper towels. Add onion to skillet and cook until softened and beginning to caramelize, an amount of time I forgot to write down but would estimate at 7 to 10 minutes.

Whisk together (or blend together in a food processor, if you want it silky-smooth) fromage blanc and crème fraîche with flour, then season with salt and freshly ground black pepper.

Divide the dough into 4 pieces. Roll each piece out to a rough 8-inch round, about 1/8 inch thick. If the dough becomes difficult to roll, let it rest for 10 minutes, then continue.

Oil two large baking sheets. Transfer two dough rounds to each. Spread the fromage blanc mixture over the rounds to within 1/4 inch of the edge. Sprinkle with the bacon and onion. Bake on the bottom shelf of the oven for about 12 minutes, or until the crust is golden brown. Cut into wedges and serve.


bacon recipe courtesy of: Smitten Kitchen, January 13, 2011 |  adapted from André Soltner, "The Kitchen Shrink," Food & Wine, January 2002

2577. KIELBASA and BACON BRAISED CABBAGE MACARONI AND CHEESE

1/2 head green cabbage

1 pound elbow macaroni
6 strips bacon, chopped
1/2 large Spanish onion, diced
1/4 cup white wine vinegar
1 1/2 teaspoons sugar
1 pound kielbasa, sliced into 1/4 inch slices
1 cup heavy cream
1/2 cup Monterey Jack cheese, shredded
1/2 cup sharp cheddar, shredded
1/8 cup Tabasco
1 1/2 teaspoon honey
salt and pepper

Garnish
1/2 cup panko breadcrumbs
1/4 cup Italian flat leaf parsley, snipped
3 green onions, sliced
                                

Dice cabbage and soak in cold water for 3 hours. Preheat oven to 350 degrees. Cook elbow macaroni until al dente, drain. Spray a large skillet with Pam and saute sliced kielbasa until the edges are blistered. Remove kielbasa. Cook bacon in the large skillet til done, remove bacon but leave the fat in the skillet. Saute onions in the bacon fat until they are translucent. Drain the cabbage and add it to the skillet. Stir. Mix together the vinegar and sugar. Add the mixture to the skillet, stir,  and reduce the heat. Cover the skillet and cook on low until the cabbage is tender. In a large bowl, combine the pasta, kielbasa, bacon, braised cabbage, cream, cheeses, Tabasco and honey. Stir until thoroughly mixed.  Season with salt and pepper and mix again. Spray a large casserole dish with Pam and transfer the mixture into it. Cover the dish with foil and bake at 350 degrees for 30 minutes. Mix panko breadcrumbs, chopped parsley, and green onions together in a small bowl. Remove foil from pan after 30 minutes and sprinkle panko mixture over top of casserole. Bake uncovered until golden brown, about 10-15 minutes.


bacon recipe courtesy of: Elizabeth, Recipe Journey, February 3, 2011 | adapted from Chef/Owner Chris Bonfili, Avenue B, 5501 Centre Avenue, Pittsburgh, Pennsylvania 15232

2576. SESAME RAMEN with BACON and EGG

makes four servings 


3 (3 ounce) packages ramen noodles 
4 cups baby spinach
2 teaspoons dark sesame oil 
1 teaspoon low sodium soy sauce 
6 slices bacon, finely chopped 
1 bunch green onion, sliced 
4 eggs

Cook noodles in a large pot of boiling water, following package directions but omitting seasoning, 2 to 3 minute Add spinach for the last 30 sec of cooking. Drain and return noodles and spinach to pot. Stir in oil and soy. Set aside. Heat a large non-stick frying pan over medium. Add bacon and cook, stirring occasionally, until crispy, 5 to 6 minute Remove bacon to a paper-towel-lined plate. Set aside. Discard all but 1 tsp fat from pan. Return pan to heat and add green onions. Cook until onions are just tender, 1 to 2 minute Scoop onions into noodle pot. Crack eggs into pan. Cook, covered, until eggs are no longer runny, 1 to 2 minute Divide noodles among 4 plates. Top each with 1 egg. Sprinkle with bacon.


bacon recipe courtesy of: Sweet Jezebel (member), for Food.com: Home of the Home Cook, November 30, 2011

2575. GRILLED HICKORY-SMOKED BACON-WRAPPED RAINBOW TROUT

serves four


4 whole rainbow trout, about 1 lb. per fish, cleaned
olive oil
kosher salt

12 slices hickory-smoked bacon, room temperature 

Pat trout dry with paper towels if necessary. Brush trout inside and out with olive oil and season with salt. Starting with the head, just beneath the eye, begin to wrap the bacon around the circumference of the fish slightly overlapping so you do not see any of the fish skin. Each fish will take about 3 pieces of bacon to wrap. (Stop wrapping when you get to the last inch of the tail.) Wrap each fish and put on a clean platter. This step can be done up to 1 day in advance. If doing in advance, cover fish tightly and refrigerate until ready to grill.

Place fish in the center of the cooking grate over indirect heat and grill for 10 minutes. Turn fish and continue to cook for 5 to 10 minutes more or until fish flakes and is cooked through. Remove from grill and serve immediately.

bacon recipe courtesy of: Girls at the Grill

2574. FIDDLEHEAD FERNS with BACON, ONIONS and GARLIC

1/2 pound of fiddlehead ferns
1/2 pound of bacon
1 small or medium onion
1-3 cloves of garlic
1/4 cup of dry white cooking wine
2-3 tablespoons butter
Salt and Pepper

Rinse and re-rinse your fiddleheads to get all the dirt off of them, you can also brush them gently to loosen any clingy dirt. Bring a pot of water to a rolling boil and then boil the fiddleheads for about 3-4 minutes. Immediately, drain the water and place the fiddleheads into an ice bath to retain some of the color. After they’ve cooled, allow them to dry. While the fiddleheads are boiling, you can slice the bacon into bite-sized squares. Saute the bacon to desired crispiness. Slice the onion and garlic. Plop about 1 tbsp of butter into another pan for the fiddleheads. Saute the fiddleheads on medium-high heat for about 3-4 minutes. Then add the garlic and keep sauteing. Once the garlic is just beginning to brown, add the white wine. Stir constantly until most of the liquid is absorbed. After the bacon is done cooking, set it aside. Remove most of the bacon fat from the pan and use the remaining grease to saute the onions on high until slightly browned. Once most of the white wine is absorbed and before the fiddleheads get mushy, kill the burner and plate the greens. Top with bacon. Top with onion. Add salt and pepper to taste.


bacon recipe courtesy of: John Sifferman, Physical Living

2573. STEAK and BACON CHEDDAR MEATBALLS

makes about 2 dozen meatballs, 6 to 8 servings


3 tablespoons olive oil

1 onion, minced

scant 8 ounces bacon, cut into 1/4-inch dice

1 pound cooked steak, diced

1 pound ground beef, 80 percent lean

6 ounces sharp cheddar cheese, coarsely grated

3 large eggs

1/2 cup unseasoned bread crumbs

2 teaspoons salt

black pepper

In a large skillet, heat 1 tablespoon oil over medium heat. Add onion and bacon, and cook, stirring, until bacon has browned and onion is translucent, about 10 minutes. Using a slotted spoon, transfer onion and bacon to a plate and cool in refrigerator. Heat oven to 450 degrees. Use the remaining 2 tablespoons oil to coat a 9-by-13-inch baking dish. In a large bowl, combine steak, ground beef, cooled bacon and onions, cheese, eggs, bread crumbs and salt, and mix lightly but thoroughly by hand. To taste for seasoning, heat a small skillet and fry a chunk of the mixture until browned. Add salt and pepper to taste. Roll mixture into golf-ball-size balls, packing firmly. Pack snugly into the prepared dish, making even rows to form a grid. Roast for 20 minutes, or until firm and cooked through. (The center should be at 165 degrees.) Let cool for at least 5 minutes before serving. 

bacon recipe courtesy of: The Meatball Shop Cookbook by Daniel Holzman and Michael Chernow with Lauren Deen. Random House, 2011 | The New York Times, January 4, 2012 

2572. BACON, SAUSAGE and POTATO RACLETTE BREAKFAST

serves two

4 medium potatoes, cut into cubes

2 oz. bacon

12 mini strasbourg (cocktail) sausages

1/2 an onion, chopped

4 slices of raclette cheese

salt and freshly ground black pepper

2 teaspoons olive oil

paprika (optional)

Fry the onions, sausages and bacon in the oil until the onions are soft and the bacon is crispy. Add the potatoes and fry for an additional 5-8 minutes or until the potatoes are crispy around the edges and golden brown. Place the slices of raclette on top of the potato mixture and allow to melt. As soon as it has melted, serve on warm plates and season to taste with salt and pepper, as well as a sprinkling of paprika if desired.

bacon recipe courtesy of: Karen Booth, Lavender and Lovage, August 27, 2011

2571. PORTOBELLO, FRIED EGG, BACON, SPINACH and TOMATO SANDWICH

makes one breadless sandwich


2 portobello mushroom caps, cleaned with the stem removed
1 egg
handful of fresh spinach
2 pieces of bacon
8 cherry tomatoes
salt and pepper

Preheat your oven to 400 degrees. Clean the mushroom and spray with cooking spray and sprinkle with salt and pepper. Place on a piece of tin foil or small baking sheet and bake for about 6 minutes or until soft. While the mushrooms are cooking, get a large saute pan warm over medium heat. Spray it with cooking spray. Add the spinach and tomatoes in one corner of the pan. Then add the bacon so it can crisp up, and then the egg. Let everything cook, flipping the egg and bacon after about 3 minutes. Assemble your sandwich.


bacon recipe courtesy of: Kristen, The Slender Kitchen, July 1, 2011

2570. BACON-WRAPPED CHICKEN SATAY

makes 6 skewers to serve 2 to 3 persons


3 large chicken thigh fillets
1 teaspoon of salt
1/2 teaspoon of black pepper
1/4 teaspoon of cayenne
1/4 teaspoon of chili powder
1/2 teaspoon of dried thyme
1/2 teaspoon of dried tarragon
1/2 teaspoon of dried chives
2 to 3 bacon rashers
6 cocktail-sized bamboo skewers

Cut each fillet into six portions, each about two inches square. Season with salt, pepper, cayenne and chili powder. Add the thyme, tarragon and chives. Mix well. Place in a covered container and allow to marinate in the fridge for about 30 minutes. Preheat the oven to 375F. Cut the bacon rashers into four-inch lengths. If they are wider than the chicken pieces, trim them so that they are a bit narrower than two inches. Wrap each piece of chicken with bacon. Thread three pieces of bacon-wrapped chicken into each skewer. Bake or broil at 375F for 15 to 20 minutes or until nicely browned. DO NOT overcook to prevent the chicken from turning dry. Serve as an appetizer or as a main course with rice. Cole slaw on the side is a great addition.


bacon recipe courtesy of: CASA Veneracion, February 2, 2012

2569. SMOKED TURKEY and BACON CHOWDER with PUMPERNICKEL and CRANBERRY CROUTONS

makes ten main-course servings


For Chowder:
2 tablespoons vegetable oil
4 smoked turkey drumsticks (4 to 4 1/2 pounds total)
2 cups chopped applewood-smoked bacon (about 10 ounces), divided
2 pounds russet potatoes, peeled, diced
5 cups chopped onions
4 cups chopped celery
3 cups chopped carrots
12 large garlic cloves, peeled
2 tablespoons tomato paste
12 cups (or more) low-salt chicken broth
cayenne pepper

For Garnish (optional):
24 pearl onions
24 small fresh brussels sprouts

Thin strips of fresh sage
Pumpernickel and cranberry croutons (recipe below)

5 5x4-inch slices pumpernickel bread
whole-berry cranberry sauce (about 1 cup total; preferably homemade)

Toast bread. Cut each slice into 4 squares. Spread squares with cranberry sauce. Serve croutons with chowder

For Chowder: Heat oil in large pot over medium-high heat. Add turkey; sauté until brown on all sides, about 8 minutes. Transfer to plate. Add 1 cup bacon to pot; stir 1 minute. Add next 5 ingredients. Sauté until vegetables begin to soften, about 15 minutes. Mix in tomato paste. Add 12 cups broth; return turkey to pot. Bring to boil. Reduce heat to medium. Simmer until turkey and vegetables are very tender, about 45 minutes.

Transfer turkey to large plate; cool. Cut meat into bite-size pieces, discarding all skin, bones, and tendons. Working in batches, puree chowder in processor until smooth. Return puree to same pot; add diced turkey. Thin chowder with more broth by 1/4 cupfuls if too thick. Season with cayenne, salt, and pepper. DO AHEAD Can be made 2 days ahead. Chill uncovered until cold, then cover and keep chilled. Rewarm before serving.

For Garnish: Cook onions and brussels sprouts in pan of boiling salted water until tender, about 5 minutes. Drain; peel onions. Cut onions and brussels sprouts in half through core. DO AHEAD Can be made 2 days ahead. Cover and chill. Sauté 1 cup bacon in skillet over medium heat until crisp. Transfer to paper towels. Pour off all but 1 tablespoon drippings. Add onions and brussels sprouts to skillet. Toss until heated through.

Ladle chowder into bowls. Top with onions, brussels sprouts, bacon, and fresh sage. Serve Croutons alongside or on top of chowder.


bacon recipe courtesy of: David Burke, Bon Appetit, February 2007

2568. KALE CAESAR SALAD with CRISPY BACON, GARLIC PANKO CRUMBS and WHITE ANCHOVIES

yields four servings


6 strips bacon
1 tablespoon butter
1 1/4 teaspoons chopped garlic, divided
generous 1/4 teaspoon chopped fresh oregano
pinch chile flakes
1/4 cup panko bread crumbs
1 teaspoon chopped anchovies
1 egg yolk
2 tablespoons Worchestershire sauce
4 teaspoons Frank’s brand hot sauce or other hot sauce
4 teaspoons lemon juice
2 teaspoons Dijon mustard
1/2 cup olive oil
1/3 cup grated Parmesan cheese, plus more for plating
pepper to taste
1 bunch kale, washed and ribs removed
8 white anchovies for garnish

Preheat the oven to 350ºF. Place a metal cooling rack on a sheet tray. Lay the bacon over the cooling rack and roast in the oven until crispy, about 20 minutes. Remove and transfer to paper towels to drain. When the bacon is cool enough to handle, break it up into 1-inch pieces and set aside.

Melt the butter in a wide sauté pan over low heat. When the butter begins to bubble, add 1/4 teaspoon of the chopped garlic, the chile flakes, and the oregano. Cook for one minute, then add the panko. Continue cooking until the crumbs are golden brown, about another minute. Remove from heat and set aside.

For the dressing, process the remaining garlic and the chopped anchovies in a food processor until smooth. Add the egg yolk, Worcestershire sauce, hot sauce, lemon juice, and Dijon mustard and blend until smooth. Slowly stream in the olive oil while blending. When all of the oil is added, add the Parmesan and blend a final time. Season to taste with pepper.

To serve, place the kale in a mixing bowl and toss with the dressing. Divide the kale among 4 salad plates. Sprinkle with panko and Parmesan. Top with a couple of white anchovies and several pieces of bacon.


bacon recipe courtesy of: Marc Orfaly, chef of Marco (253 Hanover Street, North End, Boston, MA 02113), Pigalle (75 Charles Street South, Boston, MA 02116), and Remick's Restaurant (1657 Hancock Street, Quincy, Massachusetts 02169)

2567. POT-ROASTED GUINEA FOWL with PORCINI MUSHROOMS, BACON and PARSLEY

serves four


25 grams dried porcini mushrooms
1 tablespoon sunflower oil
1.5kg guinea fowl
150 grams thick-cut streaky bacon, or gammon steak cut into short, chunky strips
1 large onion, chopped
8 small garlic cloves, thinly sliced
100ml dry white wine
150ml chicken stock
A little grated fresh nutmeg
25 grams unsalted butter, chilled
1 tablespoon chopped fresh parsley

Cover the mushrooms with 200ml boiling water and soak for 20 minutes. Preheat the oven to 200°C/fan180°C/gas 6. Heat the oil in a small casserole. Season the guinea fowl inside and out, add to the casserole and brown all over. Lift out, then add the bacon or gammon and fry until golden. Add the onion and fry over a medium heat for 5 minutes until soft.

Drain the mushrooms, reserving the liquid, and slice any large ones. Add to the casserole with the garlic and fry for 2-3 minutes. Add the wine and mushroom liquid and simmer vigorously until well reduced. Return the guinea fowl to the casserole, pour over the stock and cover with a tight-fitting lid. Cook in the oven for 45 minutes to 1 hour.

Lift the guinea fowl onto a board. Cover tightly with foil and let it rest for 10 minutes. Meanwhile, stir the nutmeg and butter into the casserole, and vigorously simmer until reduced to a well-flavoured sauce. Don’t let it go too far or it will get salty. Stir in the parsley. Carve as you would for chicken and divide between 4 warmed plates. Spoon over the sauce and serve.

bacon recipe courtesy of: Debbie Major, delicious. magazine

2566. COLLARD GREENS and BACON EGG ROLLS

makes 10 egg rolls

1 16 ounce bag of frozen collard greens

8 ounces of chicken stock

1 teaspoon of granulated garlic, crushed red pepper, onion powder and kosher salt

1/2 medium onion chopped

2 strips of thick cut nitrate free bacon roughly chopped

safflower oil

egg roll wrappers

 

In a cast iron pot fry bacon until crispy. Remove from pan. Add onion; cook until translucent. Add greens and seasonings and bring to a boil. Lower heat and simmer for about an hour until tender. Let cool drain and add salt and bacon. Taste greens for seasoning and salt adjustments.

 

In a 12 inch frying pan add enough oil to fill pan half way. Heat oil to about 315-325 degrees. Roll your egg rolls. Fry turning constantly until golden brown about 12 minutes. 

bacon recipe courtesy of: Piper L (member), for Chow.com, 235 Second Street, First Floor, San Francisco, CA 94105

2565. SHRIMP, BACON and CHIPOTLE PEPPER TACOS

makes six servings


2 lbs. large cooked shrimp, peeled and deveined with tails removed
1 (12 oz.) package bacon, cut into small pieces
1/2 onion, diced
3 chipotle peppers in adobo sauce, minced
12 corn tortillas (or flour)
1 cup fresh cilantro, chopped
juice of one lime
2 avocados, diced (optional)
Monterey jack cheese (optional)

 In a large skillet cook bacon over medium high heat until evenly browned. Drain the bacon fat from the skillet. Add diced onions and stir fry for 5 minutes or until the onions are tender. Add shrimp and diced chipotle peppers. Cook 4 minutes or until heated through.

Heat tortillas in a skillet over medium high heat for 10 seconds. Turn over and heat for another 5-10 seconds. Fill heated tortillas with shrimp mixture top with cilantro, lime juice, avocado and cheese.


bacon recipe courtesy of: Bobby, BlogChef.net, August 11, 2009

2564. SAVORY CHICKEN and BACON "CUPCAKES" with TABASCO CREAM CHEESE FROSTING

makes about 24


Cupcakes
1 cup small diced chicken breast (12 ounces wt.)
3 tablespoons butter
1/2 cup each 1/8-inch-diced onion, celery and red bell pepper
1 tablespoon minced garlic
3/4 cup cornmeal
1/2 cup all-purpose flour
1 1/2 tablespoon sugar
2 teaspoons baking powder
1 tablespoon Old Bay seasoning
2 eggs
1/3 cup whole milk
1/3 cup sour cream
1/2 cup frozen corn kernels, thawed and drained well
8 strips cooked bacon, chopped fine (about 1/2 cup chopped)

Frosting
4 ounce cream cheese, at room temperature
1 1/2 tablespoon milk
1 teaspoon Tabasco sauce

Garnish
2 thinly sliced green onions

Preheat an oven to 350 degrees F.

To make the cupcakes: Spray nonstick mini-muffin tins with cooking spray. Set aside.

Cut chicken breast into 1/4-inch small pieces. In a small skillet or sauté pan over medium heat, melt the butter. Add the chicken breast and sauté for about 3 minutes moving around the pan with a spoon. When chicken is three-quarters cooked then add the onion, celery, and bell pepper for about 3 to 4 minutes more, until vegetables are just starting to get tender. Add the garlic and sauté about 30 seconds more. Let cool.

Meanwhile, in a small bowl, whisk together the cornmeal, flour, sugar, baking powder, and Old Bay seasoning; set aside. In a large bowl, whisk together the egg, milk, and sour cream.
Once the cooked mixture is cooled, add the cornmeal mixture to the egg mixture and mix lightly. Fold in the drained corn, bacon, and cooked and vegetables. Do not overmix; fold in just until evenly distributed.

Divide batter between the prepared mini muffin cups, fill to the top – you will get about 24 cupcakes. Bake the cupcakes for about 22 minutes or until a toothpick inserted in cupcake center comes out clean.

Let the cupcakes cool in the pan for about 5 minutes, then carefully remove them from the pan and let cool briefly on a wire rack before frosting. The cupcakes can be made up to 1 day in advance, covered, and refrigerated before frosting. Refrigeration is imperative if making in advance. If reheating cupcakes, warm them for minute or so in a 350-degree F oven before frosting.

To make the frosting: In a small bowl, mash the cream cheese with a fork, then whisk in the milk and Tabasco until smooth and creamy. Top each cupcake with about 1 teaspoon of frosting then sprinkle with green onion for garnish. Serve warm.


bacon recipe courtesy of: Kathy Casey, Kathy Casey Food Studios-Liquid Kitchen, 5130 Ballard Ave NW, Seattle, WA 98107 | on Seattle Tall Poppy, March 2011

2563. ROASTED TOMATO SOUP with BACON, CHEESE and ORZO

8 large roasted tomatoes, plus juice

olive oil
3 large cloves garlic
3 strips bacon, chopped
1 medium onion, roughly chopped
1 large stalk of celery, roughly chopped
1 orange bell pepper, stemmed, seeded, and chopped
1/4 cup all-purpose flour
4 cups vegetable broth, heated
4 oz blue cheese
2/3 cup whole milk
1 cup cooked whole wheat orzo, optional
salt & pepper to taste

Place whole tomatoes on a rimmed baking sheet covered with parchment and drizzle olive oil over.  Smash the cloves of garlic with the side of a large knife, peel them and add them to the tomatoes.  Sprinkle with a bit of salt and pepper.

Roast at 425 degrees F for 25-30 minutes.

While the tomatoes are roasting, if you plan to add the orzo to the soup, prepare that now according to package directions — al dente.

Remove from the oven and allow to cool enough to touch.  If time is short, pour the tomatoes and their juice into a wide shallow bowl to quicken the cooling process.

When the tomatoes are cool, remove stems and skin and discard.

In a large pot, add the bacon and cook over medium high heat until the fat is rendered and the bacon is just beginning to brown around the edges.  Remove the bacon pieces and place them in a small bowl to reserve.

Reduce the heat to medium low and add the onion, celery, and bell pepper.  Allow to cook, stirring occasionally, just until softened, about 5 minutes.

Sprinkle the flour over the vegetables, stirring to incorporate, and allow to cook 1-2 minutes.

Stir the heated vegetable broth over the vegetables, stirring to scrape up any browned bits on the bottom of the pan.  Allow to cook just until it begins to thicken, about 5 minutes.

Add the tomatoes and their juices, continuing to cook until the soup reaches a simmer.

Crumble the blue cheese over the soup and stir until melted.

If desired, use an immersion blender, blender, or food processor to puree the soup.

Pour in the milk and allow it to heat briefly, about 1 minute.

Stir in the the cooked orzo if including it in the recipe, then add the bacon pieces, reserving a few to garnish.

bacon recipe courtesy of: Kelly, Sass & Veracity: Fat-Free Opinions on a Food Centric Life, October 3, 2011