Sunday, August 30, 2015

3665. CRUNCHY CHICKEN SALAD SANDWICHES with BACON

makes two sandwiches


1 pound boneless, skinless chicken thighs
2 small carrots, 1 cut into rough chunks, the other diced
1 small onion, halved
2 medium celery stalks, 1 cut into rough chunks, the other diced
2 scallions, halved lengthwise and thinly sliced
2 teaspoons apple cider vinegar
Salt
3 slices bacon
4 tablespoons mayonnaise
Freshly ground pepper
4 slices bakery whole grain bread

Poach the chicken: add the chicken thighs, the rough chop carrot, onion, and rough chop celery to a medium pot with a lid. Cover with water. Bring to a boil over medium-high heat. Skim any foam from the top, and reduce heat to low. Cover the pot and simmer until the chicken is cooked, about 20 minutes. Remove chicken to a plate, let cool, then shred. Chicken can be cooked and shredded up to 3 days in advance and stored in refrigerator.

In a medium mixing bowl, toss the scallions with apple cider vinegar and salt. Set aside.

Add bacon in single layer to large skillet. Cook over medium to medium-low heat, turning occasionally, until crisp and well rendered (about 10 minutes total). Drain on paper towels, then break each slice in half.

Add the shredded chicken, mayonnaise, diced carrots, and diced celery to the mixing bow with the scallions and vinegar. Mix to combine. Season to taste with salt and pepper.

Toast bread. Divide chicken salad evenly on top of two slices of bread. Top with bacon and close sandwiches. Serve.


bacon recipe courtesy of: Phoebe Lapine and Cara Eisenpress, Big Girls Small Kitchen | Serious Eats, March 22, 2011

Saturday, August 29, 2015

3664. STOUT-INFUSED MARSHMALLOW and BACON S'MORES

Stout-Infused Marshmallows
1/2 cup powdered sugar
3 packets unflavored gelatin
1 cup cold, flat stout (beer), divided in half
2 cup sugar
1/2 cup light corn syrup
1/4 teaspoon salt
2 egg whites
1 tablespoon vanilla 

Bacon S’mores
graham crackers
chocolate bars
cooked bacon
coat hanger

Stout-Infused Marshmallows: To make the beer flat, whisk it in a bowl for a minute, then refrigerate for an hour. Pour half a cup of the beer in a mixing bowl and sprinkle gelatin over it, set aside.

In a medium saucepan, heat the granulated sugar, corn syrup, salt and other half cup of beer over low heat, stirring until the sugar is dissolved. Increase heat and bring to a boil until the liquid reaches 245°F.

Remove pot from heat and pour liquid over the gelatin mixture, stirring until gelatin is dissolved. Beat mixture with an electric mixer on high speed until it has nearly tripled in volume, roughly 10-12 minutes.

In a separate mixing bowl, beat egg whites with an electric mixer until they hold stiff peaks. Add egg whites and vanilla to sugar mixture and beat until just combined.

Lightly grease bottom and sides of a square cake pan, dust bottom and sides with powdered sugar. Pour mixture into loaf pan and sift some powdered sugar evenly over top. Chill marshmallow, uncovered, until firm (at least four hours), then cut into squares. 

Bacon S'mores: Skewer the marshmallows on a stick (or coat hanger) and cook over a fire until brown on the outside and soft and gooey on the inside. Layer the s’more: graham cracker first, then chocolate, then beer marshmallow, then bacon, and cap it off with another graham cracker.


bacon recipe source: Ashley Routson, CraftBeer.com (@craftbeerdotcom)

Friday, August 28, 2015

3663. BACON-CHIPOTLE POTATO CROQUETTES

4 cups leftover mashed potatoes (cold)
4 strips bacon, cooked and finely chopped
¼ cup chipotle in adobo, pureed
3 eggs
1 cup flour
1 cup bread crumbs
hot oil for frying

Take leftover mashed potatoes and add, mixing well, the bacon, chipotle in adobo puree, and 1 egg. Once everything is well combined, start shaping the potato mixture by taking about a golf ball sized amount into your hands and forming oblong shapes that are about ¼ inch thick. Place the remaining eggs (whisked), flour, and bread crumbs into individual shallow bowls. Dredge your croquettes into the flour, then eggs, then bread crumbs and set them aside. Continue dredging the croquetas until all the mixture is gone. Cook the croquettes in batches until they are golden brown. After fried, drain them on a paper towel lined plate before serving.


bacon recipe source:

Thursday, August 27, 2015

3662. HONEY-GLAZED CORNISH HENS with SMOKY GUAJILLO and BACON SALSA

Honey glazed hens
1 cup honey

1/2 teaspoon ground cumin (comino)

dash liquid smoke flavoring (optional)

1 stick cinnamon

6 Cornish hens, rinsed and dried

1 tablespoon cornbread crumbs or finely ground corn tortillas (optional)
smoky guajillo and bacon salsa (recipe below)

Note: The glaze must be prepared a day ahead. The hens should be cooked and served the same day.

To make glaze, warm honey over low to medium-low heat and stir in cumin, liquid smoke, and cinnamon stick. Remove from heat and let sit at room temperature, covered, for 24 hours. Reserve 1 to 2 tablespoons for guajillo salsa.

Preheat oven to 375 degrees. Remove neck and giblets, if any, from hens. Place hens on a rack and roast for about 35 minutes, basting with comino-honey glaze about every 10 minutes. Sprinkle with cornbread crumbs (this creates a nice crust) and continue baking until juices run clear when bird is pierced, about 10 more minutes. Remove from oven, reserving juices for guajillo salsa.

Let rest for about 5 minutes before serving.

Salsa
4 garlic cloves, unpeeled

12 guajillo chiles

1 teaspoon dried oregano

3 cups chicken broth, homemade or canned (may include cooking juices from Cornish hens)

4 ounces smoked slab bacon (or 6 thick slices), diced

dash liquid smoke (optional)

salt to taste

1 to 2 tablespoons comino honey

Note: The salsa may be prepared a day or more ahead.

Roast garlic cloves on a comal or in a heavy-bottomed pan over medium-high heat until soft, about 10 minutes. Let cool and peel.

Toast chiles for a minute or two on a comal over medium-high heat. Transfer to a bowl and cover with hot water to rehydrate for 20 minutes. Pour off water, destem chiles, and transfer to a blender with roasted garlic, oregano, and 1 cup broth. Blend until smooth and put through a medium strainer.

In a heavy-bottomed pan, cook bacon over medium-high heat until all fat has been rendered. Remove bacon pieces, then pour strained chile mixture into bacon fat and cook over medium heat, stirring, for about 5 minutes. Add 1 more cup broth and the liquid smoke and continue cooking until salsa is reduced by half, about 40 minutes; if mixture becomes too thick, thin with up to 1 more cup broth. Finish by stirring in salt and comino honey. Serve as an accompaniment to Cornish hens.


bacon recipe source: "Season's Eatings," Texas Monthly (@TexasMonthly), December 2000

Wednesday, August 26, 2015

3661. LAMB'S TONGUES, TURNIPS and BACON

serves four


6 lamb’s tongues (give them a rinse with cold water)
7 cups chicken stock
1 head of garlic, separated and peeled
a bundle of fresh thyme and parsley tied together
6 young turnips with healthy greens chopped off but kept
2 dollops of duck fat or unsalted butter
16 shallots, peeled and left whole
1 1/4 pound piece of smoked streaky bacon, skinned and cut into chunks
sea salt and freshly ground pepper
sherry vinegar or red wine vinegar

In a pot cover the lamb’s tongues with the chicken stock. Add the garlic and herbs, bring to a boil, then reduce to a gentle simmer and cook for approximately 2 hours, until the tongues are giving. Remove the tongues and allow to cool, just to a handleable temperature as they are much easier to peel when warm. While doing this cook your turnips in the stock.

When cooked remove the turnips from the stock, take it off the heat, and return the peeled tongues to the cooling stock.

In an ovenproof frying pan, melt the duck fat or butter and fry the shallots just enough to color them, not burn them. Then pop them into a medium to hot 375 degree oven to roast for 15 minutes, again watching that they do not burn. When soft, sweet, and giving, remove them from the oven.
Now remove the tongues from the stock and slice them in half lengthwise.

Heat a deep frying pan that has a lid, or a shallow saucepan. Melt a spot of duck fat, fry the bacon in this so as to slightly color it, add the tongue and turnips, allow these to color it, add the tongue and turnips, all these to color, then add the shallots and a healthy splash of the stock to half-cover the pan’s contents.

Let this start to boil, add the greens and season with salt and pepper, then cover the pan and turn the heat down to a simmer and cook for 2 minutes. With a slotted spoon remove the ingredients to a hot deep plate, then ladle some of the liquor in the pan over, making it as dry or as brothy as you wish. Just before eating sprinkle the dish with a little vinegar.


bacon recipe source: Fergus Henderson, The Whole Beast (Ecco Press, 2004); Shadowcook, September 17, 2009

Tuesday, August 25, 2015

3660. CRISPY BACON and SAUSAGE CARBONARA

serves four


400 grams penne
4 sausages
8 slices streaky bacon
1 onion, finely chopped
3 large egg yolks
4 tablespoons single cream
85 grams parmesan, finely grated
small bunch parsley, finely chopped 

Cook the pasta following pack instructions. Meanwhile, squeeze the meat out of the sausage casings and, with damp or lightly oiled hands, roll into small-ish balls. 

Heat a frying pan and cook the bacon until really crispy. Remove and keep warm. Fry the sausage balls until golden and cooked through, remove and keep warm (a low oven is good for this). Cook the onion in the fat from the bacon and sausage balls (tip some out if you need to) until soft. 

In a small bowl, mix the egg yolks, cream, most of the Parmesan and most of the parsley with lots of black pepper and a pinch of salt. Drain the pasta, reserving a ladle of water. Tip the pasta back into the pan, off the heat, and add the egg mix, onions and sausage balls. Mix well, adding some pasta water until you have a sauce that coats the pasta. Tip into bowls, scatter over the remaining parsley and Parmesan, and top with the bacon.


bacon recipe source: Lucy Netherton, Good Food magazine, BBC, April 2013

Monday, August 24, 2015

3659. FRIED GREEN TOMATOES with GARLIC, BACON BUTTERMILK SAUCE

8 green tomatoes, sliced ½" to ¾" thick
4 teaspoons freshly-cracked sea salt

Garlic-Buttermilk Coating
2 cups whole buttermilk
4 teaspoons chili sauce
½ teaspoon garlic powder

Breading
3 cups all-purpose flour
2 cups yellow cornmeal
1 cup Italian breadcrumbs
1 teaspoon freshly-cracked black pepper

Garlic, Bacon Buttermilk Sauce
4 slices thick-cut bacon
1/2 cup mayonnaise
¼ cup whole buttermilk
2 tablespoons fresh Italian parsley, minced
2 tablespoons fresh chives, chopped fine
1 teaspoon French Dijon mustard
½ teaspoon chili sauce
½ teaspoon garlic powder
¼ teaspoon (each) freshly cracked sea salt and black pepper

Prepare the garlic, bacon buttermilk sauce: Cook at least 4 slices of bacon until nicely browned and cooked thoroughly. Allow bacon to cool and then chop it up into tiny pieces. Combine and mix the buttermilk and mayonnaise in a small mixing bowl. Add the chopped bacon, Italian parsley, chives,mustard, chili sauce, garlic powder, salt and pepper. Mix well, cover and chill.
 
Prepare the tomatoes: Lay paper towels on top of several cookie/baking racks and place in a baking sheet. Lay the tomato slices on the paper towels, generously sprinkling each slice with 1-2 teaspoons of salt. Allow the salted tomatoes to sit and sweat for 30 minutes. Shake the liquid from the tomatoes and pat dry with clean paper towels. Heat a deep heavy pan half-way full of canola or vegetable oil, on the highest setting.
 
Prepare the garlic-buttermilk coating: In a medium sized, shallow baking dish, mix the buttermilk, chili sauce and garlic powder together
 
Prepare the breading: In another medium sized, shallow baking dish, mix the flour, cornmeal, Italian breadcrumbs, garlic powder, and ½ teaspoons each of salt and pepper
 
Preparation of the fried green tomatoes: Place each slice of tomato in the buttermilk mixture and coat well on both sides, and allowing extra milk to drip off. Place buttermilk-coated tomato slices in the flour-cornmeal mixture, covering both sides and slightly pressing down for the dry coating to stick. Repeat the dipping into buttermilk and back into the flour-cornmeal mixture a SECOND time, again gently pressing so that the double-coating sticks. Immediately and carefully place the coated tomato slices into the 'very' hot oil, being careful not to splatter the hot oil and not overcrowding the tomatoes. The slices of tomatoes should be golden grown after about 2-4 minutes. When cooked, carefully remove tomato slices from the hot oil with a large slotted utensil and place on clean paper towels to absorb oil.
 
 
bacon recipe source: Roz Corieri Paige (@miabellavita), La Bella Vita Cucina, July 12, 2014

Sunday, August 23, 2015

3658. CELERY and FENNEL with BACON

makes 8 servings 
 
 
1 bunch celery, with leaves 
2 large fennel bulbs (sometimes called anise), with fronds
1/4 lb sliced bacon, cut into 1/2-inch pieces
1 cup chopped shallot
1 cup chicken broth
 1/4 cup coarsely chopped fresh flat-leaf parsley
special equipment: a Y-shaped vegetable peeler
 
Reserve 1/2 cup celery leaves. Remove strings from celery ribs with peeler, then cut celery ribs into 3- by 1/4-inch sticks.
 
Reserve 1/2 cup fennel fronds. Trim fennel stalks flush with bulbs. Cut any brown spots from outer layers and quarter bulbs lengthwise. Cut out most of cores, leaving enough to hold layers together. Cut bulbs lengthwise into 1/4-inch-wide slices.
 
Have ready 2 large bowls of ice and water. Cook celery ribs in a large pot of boiling salted water 2 minutes, then transfer with a slotted spoon to 1 bowl of ice water. Return water to a boil and cook fennel bulbs 2 minutes, then transfer to second bowl of ice water. When vegetables are cool, drain both in a colander.
 
Cook bacon in a 6- to 8-quart heavy pot over moderate heat until crisp, then transfer with a slotted spoon to paper towels to drain. Add shallot to bacon fat and cook, stirring, until softened. Add celery and fennel and cook, stirring, until vegetables begin to brown, about 10 minutes. Add broth and simmer, stirring frequently, until vegetables are barely tender, 12 to 15 minutes.
 
Coarsely chop reserved celery leaves and fennel fronds. Remove pot from heat and stir in leaves, fronds, parsley, bacon, and salt and pepper to taste.
 
 
bacon recipe source: Gourmet, December 2000

Saturday, August 22, 2015

3657. NUTELLA and BACON STUFFED FRENCH TOAST

yields four servings


8 slices thick cut bacon
1 medium-sized loaf challah, sliced into 8 pieces about ¾-inch thick
4 heaping tablespoons Nutella
3 large eggs
½ cup half and half
½ cup whole milk
1 tablespoon dark brown sugar, packed
1/8 teaspoon ground cinnamon
Pinch of salt
2 tablespoons butter
Maple syrup for serving

Pre-heat your oven to 375 degrees.

Line a rimmed baking sheet with aluminum foil and place a wire rack on top. Spray the rack with cooking spray and arrange the bacon in an even layer. Transfer the bacon to the oven and bake for 30 minutes until golden brown and crispy. Carefully remove bacon from the oven and transfer the strips to a paper towel lined plate to drain. When cool, crumble into small pieces and briefly set aside.

Slice the challah into 8 pieces about ¾-inches thick.

Now it’s time to “stuff” your French toast, which essentially means making Nutella and bacon sandwiches. For each sandwich: Spread one side of two pieces of bread with a heaping teaspoon of Nutella. Sprinkle 2 pieces of crumbled bacon on one of the slices of bread. Sandwich the two pieces of bread together, making sure that they are well sealed.

In a shallow baking dish, whisk together the eggs, half and half, whole milk, brown sugar, cinnamon, and salt. Set it on the counter next to the stove. Place a large pan over medium-low heat.

Add two of the Bacon-Nutella sandwiches to the custard mixture and let soak for 1 minute. Use a spatula to flip the sandwiches over and soak for 1 more minute on the other side.

While the bread is soaking, add 1 tablespoon of butter to the pan. When it’s melted and foaming slightly, remove each sandwich from the custard, holding it over the baking dish for a few seconds to let any excess custard drip off. Place the sandwiches gently in the pan and cook for 3-4 minutes on each side until golden brown. (Keep a close eye on your French toast while it cooks, friends! Burning it is a bummer.)

When the first batch of stuffed French toast is almost finished cooking, place the remaining two sandwiches in the custard to soak. Repeat the cooking process with the second batch.

Serve your Bacon and Nutella Stuffed French Toast warm. Top with powdered sugar or drizzle with maple syrup and brace yourself...


bacon recipe source: Serena Wolf (@serenagwolf), Domesticate Me, March 20, 2014

Friday, August 21, 2015

3656. BAKED BEANS with MAPLE-GLAZED BACON

makes eight servings


3 1/2 cups dried yellow eye or cannellini beans, rinsed and picked over, then soaked for 2 hours and drained
Kosher salt 
9 thick slices of bacon (10 ounces), 1 slice cut crosswise into 1/4-inch strips 
1 large onion, cut into 1/2-inch dice 
1 cup apple cider vinegar 
1/4 cup dark brown sugar 
1/4 cup dark unsulfured molasses 
1 teaspoon crushed red pepper 
1/2 teaspoon freshly ground black pepper 
1/4 cup pure maple syrup 
1 tablespoon red wine vinegar 
1 1/2 teaspoons Dijon mustard 

In a large pot, cover the beans with 2 inches of water and bring to a boil. Simmer over low heat, stirring occasionally, until just tender, about 2 hours; add water as needed to keep the beans covered by 2 inches. Season the beans with salt and let stand at room temperature for 5 minutes. Drain the beans, reserving 4 cups of the cooking liquid. Transfer the beans to a large, deep baking dish. 

Preheat the oven to 350°. In a large skillet, cook the bacon strips over moderate heat until the fat has rendered, 5 minutes. Add the onion and cook over moderately low heat, stirring occasionally, until softened, 10 minutes. Stir in the apple cider vinegar, brown sugar, molasses, crushed red pepper, black pepper and 1 1/2 tablespoons of kosher salt and simmer for 1 minute, until the sugar is dissolved. Pour the bacon-onion mixture over the beans and stir in the reserved bean cooking liquid. Cover the beans with foil and bake for 45 minutes. 

Meanwhile, in a small bowl, mix the maple syrup with the red wine vinegar and mustard. Arrange the remaining 8 bacon slices on a rimmed baking sheet, and generously brush them with the maple syrup mixture. Bake the bacon in the same oven as the beans for about 15 minutes, basting 3 times and turning the bacon twice, until richly glazed. Transfer the bacon to a plate. 

Carefully pour 1/3 cup of water onto the baking sheet and return it to the oven for about 3 minutes to dissolve the caramelized syrup. Uncover the beans and carefully stir in the syrup. Bake the beans, uncovered, for about 20 minutes longer, until the liquid has reduced by about one-fourth. 

Increase the oven temperature to 400°. Top the beans with the glazed bacon and bake until browned, about 15 minutes. Let rest for 10 minutes before serving.


bacon recipe source: Laurence Jossel, Food & Wine, November 2008

Thursday, August 20, 2015

3655. SRIRACHA BACON CARAMEL POPCORN

makes about ten cups; serves ten people


1 1/2 pound thinly sliced bacon
3 tablespoons corn oil
1/2 cup premium popping corn

For the caramel
3/4 cup butter
1 cup brown sugar, packed
1/4 cup corn syrup
1 tablespoon Sriracha chili sauce (optional)
1/2 teaspoon salt
1/4 teaspoon baking soda

Preheat the oven to 350 degrees F. Lay the bacon flat on a sheet pan and cook for 20 minutes. Remove from oven and drain bacon on a plate covered with paper towels. Lower oven temperature to 225 degrees F. When the bacon cools, chop it into small pieces and set aside. Spray a large bowl with non-stick cooking spray. Heat the oil over medium heat in a large heavy Dutch oven with a tight fitting lid. Add the popcorn and cook, shaking often until the corn begins to pop. Cover and continue cooking and shaking until the popping is done. Transfer the popped corn to the bowl.

To make the caramel, melt the butter in a medium saucepan over medium heat. Add the brown sugar and corn syrup and mix well. Cook for 4 minutes until bubbly and hot. Remove from the heat and add the salt, baking soda and Sriracha if desired. Mix well. Working quickly while everything is hot, drizzle the caramel over the popped corn and top it with the bacon. Using two silicone spoons or spatulas fold the popcorn mixture gently until it is all well coated. Wrap a large baking sheet in foil and transfer the popcorn mixture to it. Spread the mixture evenly and put the pan in the oven for 15 minutes. Remove and toss the popcorn and thenreturn it to the oven for another 15 minutes. Remove and transfer the popcorn to two clean baking sheets separating it and spreading it evenly to cool. Let rest for 10 minutes, then eat or store in an airtight container.

 
bacon recipe source: Ray Lampe (aka Dr BBQ), National Pork Board (@allaboutpork), 1776 NW 114th Street, Des Moines, IA 50325

Wednesday, August 19, 2015

3654. SAVORY BACON GRANOLA

1 1/4 cup of rolled oats
4 slices of thick cut bacon
1/2 cup of flax seeds
1/2 cup of sunflower seeds (unsalted)
1/2 cup of sliced almonds
1/2 cup of dried apples, diced
1/2 teaspoon of sea salt
1 egg white
1/4 cup of vegetable oil
3 tablespoons of maple syrup

Preheat oven at 325 degrees F. Cut bacon into small cubes and cook in a pan over medium high heat until fat renders and just begins to tan around the edges. Remove bacon from pan and drain on paper towels. Combine oats, sunflower seeds, flax seeds, almonds, dried apple, bacon, and salt in a large bowl and toss to combine. Whisk an egg white in a small bowl until frothy. Add maple syrup and oil to the bowl of the oat mixture and add egg white. Toss to coat. Pour in even layer on baking sheet lined with parchment and bake for 25 minutes until lightly browned. Cool completely and store in an air tight container.


bacon recipe source: Karen, Honestly YUM (@HonestlyYUM), August 6, 2014

Tuesday, August 18, 2015

3653. LITHUANIAN BACON BUNS

yields 25-30


Filling:

2 lbs. bacon, semi-frozen (makes cutting easier)

1 medium onion, finely chopped

1 teaspoon (heaping) freshly ground pepper

1-2 cups water

Dough:

1 cup milk

1 stick (1/2 cup) butter

1/2 cup sugar

1 teaspoon salt

2 eggs, beaten

1 package dry yeast (regular or quick-rise)

4-5 cups flour

Egg wash:

1 egg, beaten

1 tablespoon milk

2 tablespoons butter (optional, to rub baked buns)

To prepare the filling, slice the bacon lengthwise into ¼-inch wide strips. Then cut the strips widthwise so that you end up with little “chips” of bacon. Place the bacon in a large skillet with the onion and pepper. Add enough water to cover the bacon. Cook over medium-high heat, stirring occasionally, until the water is gone. The bacon should have a little chew to it and not be too crisp. Don’t rush it; ours cooked 20 minutes. Transfer to a colander to drain.

For the dough, heat the milk until almost boiling. Remove from the heat and add the butter, sugar and salt, stirring to dissolve. Let cool to lukewarm. Add the eggs and yeast. Transfer to a large bowl. Once it is a bit frothy, so you know the yeast is working, add the flour, 1 cup at a time. After about 3 cups, turn the dough out onto the table and work in some to all of the rest of the flour while kneading. You want the dough to be smooth and satiny to the touch, with just a touch of stickiness when you hold it. You may need to add a bit more flour, but between 4-5 cups is usually right. Place in a large well-greased bowl. Cover with plastic wrap or a dish towel and let rise until double in size. Punch down, knead a few times, and let rise a second time. Punch down again and form the buns.

Pinch off a piece of dough slightly larger than a golf ball. Flatten and stretch (or roll) the dough into a circle about 4 inches in diameter. In the middle of the dough, place a healthy tablespoon of the bacon filling. Bring up the sides of the dough to encase the filling. Firmly pinch the edges to completely seal the seams. Gently form the bun into a torpedo shape and place on a parchment paper-lined baking sheet, seam side down, leaving space for the dough to rise and expand. Repeat with the rest of the dough and filling. Let the buns rise until almost double. Combine the egg and milk for the egg wash. Gently brush the buns with the egg wash. Bake at 350° for 12-17 minutes or until golden brown. Rub butter on the buns while hot (if desired) and let cool on a rack.


bacon recipe source: Penzeys Spices, 12001 W. Capitol Drive, Wauwatosa, WI 53222

Monday, August 17, 2015

3652. BACON ONION COMPOTE

serves two


1 teaspoon grapeseed oil
1 onion, thinly sliced
½ cup bacon, cooked, chopped
5 sprigs of thyme leaves, strip and discard stems
Salt and pepper to taste
1 tablespoon balsamic vinegar

Heat grapeseed oil in a pan on medium high. Add onions and saute for 15 to 20 minutes until soft and caramelized. Add bacon, thyme, salt and pepper. Cook for another 5 minutes. Take out of pan remove to a bowl to cool. Add balsamic vinegar. Serve with meat as a compote, on a burger as a topping, use it as a dip with chips or just eat it straight out of the bowl.


bacon recipe source: Christina, be mindful. be human. | Eat. (@BmindBhuman), September 17, 2012

Sunday, August 16, 2015

3651. BACON and FIG MARMALADE

serves eight


1 lb. fresh figs, chopped
¼ lb. bacon, diced
1 each yellow onion, diced
2 teaspoons fresh ginger, grated
1 tablespoon honey
1 cup red wine
2 tablespoons balsamic vinegar
Sachet of cloves, bay leaf, fresh thyme, star anise
 
In a medium saucepan over medium heat, add bacon and render until crispy. Remove bacon and reserve for later.  Reserve 1 tablespoon of bacon fat.

Sweat onion and ginger in bacon fat until translucent.

Add figs, and slowly caramelize over medium high heat. Add honey, red wine, balsamic vinegar and sachet of spice. Turn heat to low and slowly reduce mixture until a jam like consistency.

Transfer half of the mixture to a food processor and blend until smooth. Add this to the rest of the mixture and fold in crispy bacon.

Serve at room temperature on a crostini. Garnish with fresh tarragon and thyme.
 
 
bacon recipe source: Hall Wines (@HALLWines), 401 St. Helena Highway South, St. Helena, CA 94574

Saturday, August 15, 2015

3650. CARAMELIZED ONION and PEPPERED BACON FLATBREAD

makes 24 servings 


1/4 cup firmly packed brown sugar
1/4 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
8 slices thick-sliced bacon
4 cups thinly sliced sweet onion (about 1 lb)
2 cloves garlic, minced
2 tablespoons butter
1 can Pillsbury™ refrigerated thin pizza crust
1 can (14.5 oz) organic diced tomatoes, drained
2 cups (8 oz) shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/4 cup thinly sliced fresh basil leaves 

Heat oven to 400°F. Line 15x10-inch pan with sides with aluminum foil. Place cooling rack in pan. In large resealable food-storage plastic bag, combine brown sugar, black pepper and cayenne; shake to combine. Separate bacon slices and place in bag; shake to coat. Place bacon on rack in pan. Bake 25 to 30 minutes, turning once halfway through baking, or until bacon is browned and thoroughly cooked. Cool completely. Chop bacon; set aside.

Meanwhile, in 12-inch skillet, cook onions and garlic in butter over medium heat 15 to 20 minutes, stirring frequently, or until onions are golden brown. Remove from heat; set aside. Spray15x10-inch pan with sides with cooking spray. Unroll pizza crust dough in pan; press dough to edges of pan. Bake 7 minutes. Remove from oven.

Spread onion mixture over partially baked crust; top with drained tomatoes. Sprinkle with mozzarella and Parmesan cheeses; top with bacon. Bake 7 to 11 minutes or until crust is golden brown and cheeses are melted. Remove from oven; sprinkle with basil.


bacon recipe source: Dawn Logterman, Janesville, Wisconsin, Bake-Off® Contest 45, 2012; Pillsbury.com, Pillsbury, General Mills, Inc., P.O. Box 9452, Minneapolis, Minnesota 55440

Friday, August 14, 2015

3649. RIB-EYE STEAK with BACON WEDGE SALAD

Steak 
2 tablespoons sugar 
1 tablespoon kosher salt 
5 cloves garlic (finely chopped) 
1 tablespoon hot red pepper flakes 
1 tablespoon freshly ground black pepper 
1/4 cup porcini mushrooms (ground to a fine powder in a spice grinder) 
1/4 cup extra-virgin olive oil 
1 28- ounce rib-eye steak (cut 2 inches thick, bone-in) 
best-quality extra-virgin olive oil (for drizzling) 
best-quality balsamic vinegar (for drizzling)

Wedge Salad 
1 head iceberg lettuce (cut into 4 wedges) 
1/2 cup Greek yogurt 
1/4 cup red wine vinegar 
1/2 cup olive oil 
8 ounces gorgonzola dolce (divided) 
8 slices bacon (cooked until crispy) 
kosher salt and freshly ground black pepper 

In a small bowl, combine the sugar, salt, garlic, red pepper flakes, pepper, mushroom powder, and olive oil and stir well to form a thick, fairly dry paste. Rub the paste all over the steak, coating it evenly, and refrigerate, wrapped in plastic, for 12 hours or overnight. 

Preheat the grill or broiler. 

Remove the steak from the refrigerator and brush off the excess marinade with a paper towel. Cook on the hottest part of the grill for 25 minutes, turning every 6 minutes, or to an internal temperature of 120ºF. For medium rare. 

Allow the steak to rest for 10 minutes, then slice against the grain. Drizzle with the olive oil and balsamic vinegar and serve immediately with the wedge salad.

For the Wedge Salad: place the lettuce wedges on 4 separate plates.

In a small mixing bowl, stir together the Greek yogurt, red wine vinegar, olive oil and 1/2 of the gorgonzola.  Season with salt and pepper.  Pour equal amounts of the dressing onto the lettuce wedges. 

Crumble the other half of the gorgonzola into chunks and sprinkle on top.  Finish by placing two pieces of bacon crisscrossed on the top of each wedge.


bacon recipe source: Mario Batali, The Chew, ABC-TV; Babbo, 10 Waverly Place, New York City

Thursday, August 13, 2015

3648. ICEBERG, TOMATO, AVOCADO, BACON and BLUE CHEESE COBB SALAD

makes 4 servings


2 1/2 ounces smoked bacon, rind removed, cut into matchsticks (3/4 cup)
1 head iceberg lettuce, chopped (4 cups)
2 ripe heirloom tomatoes, cored, peeled, seeded, and chopped
1 large ripe avocado, halved, pitted, peeled, and cubed
4 ounces chilled blue cheese (preferably Roquefort), crumbled (1 cup)
4 small spring onions or scallions, white part only, trimmed, peeled, and cut into thin rounds
yogurt and lemon dressing (recipe below)
coarse, freshly ground black pepper

Yogurt and lemon dressing (yields about 3/4 cup)
1/2 cup plain low-fat yogurt
2 tablespoons freshly squeezed lemon juice
1/4 teaspoon lemon zest salt or fine sea salt
equipment: A small jar with a lid

Yogurt and lemon dressing: In the jar, combine the yogurt, lemon juice, and salt. Cover with the lid and shake to blend. Taste for seasoning. The dressing can be used immediately. (Store the dressing in the refrigerator for up to 1 week. Shake to blend again before using.)

Salad: In a large, dry skillet, brown the bacon over moderate heat until crisp and golden, about 5 minutes. With a slotted spoon, transfer the bacon to several layers of paper towels to absorb the fat. Blot the top of the bacon with several layers of paper towels to absorb any additional fat. Set aside.

In a large, shallow bowl, combine the bacon, lettuce, tomatoes, avocado, cheese, and spring onions. Toss with just enough dressing to lightly and evenly coat the ingredients. Season generously with pepper, and serve.


bacon recipe source: Salad as a Meal: Healthy Main-Dish Salads for Every Season by Patricia Wells (William Morrow, 2011); Epicurious, April 2011

Wednesday, August 12, 2015

3647. BACON LETTUCE TOMATO SPRING ROLL

serves 3-4


fresh lettuce, chopped
2 medium tomatoes (seeded and sliced 1/4" thick)
6 pieces of bacon, fried
fresh basil, mint or other herbs
rice paper

In large bowl, fill it with water and make it warm by adding hot water. Gently dip each rice paper wrapper in warm water for a few seconds till damp. Don't over soak the rice paper. Place rice paper on plate, or working surface. As rice paper begins to absorb the water and become more soft and pliable, begin to add the fillings.

On the 1/3 section of the rice paper wrapper closest to you, start layering your fillings of lettuce, tomatoes and bacon. You can just have 1 bacon per spring roll but if you want to make it extra flavorful and decadent, add 2 slices of bacon.

Start rolling the wrapper over the fillings away from you, tucking and rolling the wrapper with your fingers, making sure all the fillings remain right and round within the rice paper wrapper.

Serve immediately, or cover with plastic wrap to eat a few hours later. 


bacon recipe source: Todd Porter & Diane Cu, White on Rice Couple (here), (@WhiteOnRice)

Tuesday, August 11, 2015

3646. CHOCOLATE CASHEW-BACON BRITTLE BROWNIES

makes 30 brownies


Cashew-bacon brittle

1¹∕³ cups sugar

¼ cup light corn syrup

2½ tablespoons butter

¼ teaspoon, plus 1∕8 teaspoon baking soda

¼ teaspoon salt

1½ cups cashews

1½ cups cooked bacon, finely crumbled



Brownies

28 tablespoons (3½ sticks) butter, plus more for greasing

6 oz. quality dark chocolate, chopped

1 cup, plus 2 tablespoons cocoa powder

2 cups sugar

6 eggs

4 teaspoons vanilla

12 tablespoons (6 oz.) cream cheese

1 cup all-purpose flour

Generously butter a parchment paper-lined cookie sheet. 
For the brittle, combine the sugar, corn syrup, butter and 1 cup water in a heavy-bottomed pot. Cook over medium heat until the mixture becomes amber in color, then whisk in the baking soda and salt. Use caution, as the caramel will bubble.
 Whisk in the cashews and bacon.
 Using a spoon coated in butter or a nonstick spatula, spread the caramel onto the prepared cookie sheet. 
Let cool completely, about 30 minutes. Meanwhile, preheat oven to 325 degrees.
 Spray a 18-by-13-inch pan with nonstick cooking spray, then line with parchment paper. 
Using a double boiler, melt the butter and chocolate together.
 Place the melted butter and chocolate mixture into the bowl of a stand mixer. With the whisk attachment and on the lowest setting, whisk the cocoa into the mixture.
 With the mixer on medium, add the sugar to the bowl in a steady stream.
 Add the eggs 1 at a time, followed by the vanilla. 
Add the cream cheese, 1 tablespoon at a time, until blended smooth. 
Remove the bowl from the mixer. Using a spatula, fold in the flour until completely combined. 
Evenly spread the batter onto the pan and bake for 10 minutes, or until the top of the brownies is slightly set. 
Remove from the oven and sprinkle with the brittle.
 Place the brownies back in the oven and bake another 5 to 7 minutes, until the brittle is slightly melted into the brownie.
 Let cool before serving. 


bacon recipe source: Sauce Magazine (@SAUCEmag), 1820 Chouteau Ave. St. Louis, Missouri 63103, November 2013