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Bacon Baked Cabbage

Bacon Baked Cabbage

1 head cabbage

1 onion

Black pepper

Chicken stock or powder/cube/ stock or water

Diced bacon

1 T. butter or margarine

 

Slice cabbage not too thick. Slice or dice onion. Pour chicken stock or powder/cube/ stock mixed with water or plain water into a baking dish a couple of centimeters deep. Layer cabbage, onion, and bacon. Season with black pepper to taste. Dot with butter. Cover with lid or aluminum foil, bake in oven approx 30-40 minutes on 325 degrees or can be cooked in microwave. Check half way through cooking, stir.

Bacon Puff Pancakes

Bacon Puff Pancakes

2 eggs

3/4 C. milk

2 1/3 C. Bisquick baking mix

2 T. sugar

1/4 C. vegetable oil or shortening, melted

8 slices Bacon, cooked, crumbled

 

Beat eggs in small bowl on high speed until thick and lemon colored, about 5 minutes. Stir in remaining ingredients. Pour scant 1/4 C. batter onto medium-hot ungreased griddle. Cook until pancakes are dry around edges. Turn; cook other sides until golden brown.

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Bacon and Potato Cakes

Bacon and Potato Cakes

1 C. cooked mashed potatoes (mashed without butter or milk)

5 strips bacon – cooked crispy and crumbled

2 T. of bacon drippings (to coat the skillet)

1 large egg – beaten

1/4 tsp. salt

1/8 tsp. black pepper

1/4 C. all-purpose flour

 

In a large bowl, combine the potatoes, egg, salt, pepper, flour, and bacon and stir gently until the dough holds together.  Coat the bottom of the skillet with bacon drippings and preheat over a medium heat. Using a 1/4 C. measure, drop the dough onto the hot skillet and fry the scones for 3 to 4 minutes on each side, or until golden brown. Drain on paper towels and serve while still warm.

 

 

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Bacon Makes it Better Corn Chowder with Tomato and Ricotta Salata Salad

Bacon Makes it Better Corn Chowder with Tomato and Ricotta Salata Salad

1 quart chicken stock

4 ears of fresh corn

5 T. EVOO

6 slices bacon, chopped

2 T. unsalted butter

1 large yellow onion, chopped

3 garlic cloves

1 T. fresh thyme leaves, chopped

1 bay leaf

3 dashes hot sauce

salt and freshly ground pepper

1 rounded T. dijon mustard

20 fresh basil leaves, torn or chopped

2 T. AP flour

1 C. heavy cream

1/2 small red onion

1 pint grape tomatoes

1 seedless cucumber, cut in half lengthwise, then thinly sliced into half-moons

1/4 C. fresh flat-leaf parsley, chopped

6 oz. ricotta salata, crumbled

Crumbled Cooked Bacon

Oyster crackers

Crusty bread

 

Place the chicken stock n a large pot over high heat; bring it to a boil while you prepare the corn. Cut the corn kernels from the cobs. Add the cobs to the stock and simmer for 8-10 minutes, to get every little bit of corn flavor in your chowder. (Cut cobs in pieces if necessary to submerge them entirely.) Preheat a soup pot over medium-hgh heat with 2 T. of EVOO. Add the chopped bacon and cook until crisp, about 2-3 minutes. Remove the crispy bacon from the pot with a slotted spoon to a plate lined with a paper towel and reserve. Return the pot to the heat and add the butter. Once the butter melts add the yellow onions, garlic, thyme, bay leaf, hot sauce, salt, and pepper. Cook, stirring frequently, for 4 minutes, or until the onions are starting to brown. While the onions cook, in a small bowl, combine the dijon mustard, red wine vinegar, salt, and pepper. Whisk in the remaining 3 T. of EVOO, then stir in the basil and reserve. Add the reserved corn kernels to the onions in the soup pot and cook for 2 minutes. Dust the onions and corn kernels with the flour and cook for 1 minute more. Remove and discard the simmered cobs from the boiling stock. Whisk the hot stock into the onions and corn several ladlefuls at a time until incorporated. Add the cream, bring to a simmer, and cook for 8-10 minutes. While the soup is cooking, in a large bowl combine the red onions, grape tomatoes, cucumbers, parsley, and crumbled ricotta salata cheese. Pour the reserved dressing over the salad and toss to coat. Season the salad with salt and pepper. Server the soup garnished with lots of crispy bacon pieces and oyster crackers. Serve the tomato ricotta salad with some crusty bread alongside.

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Candied Bacon

Candied Bacon

1/2 C. firmly packed brown sugar

2 T. prepared mustard

1 lb. thick-cut pork bacon

 

In a large frying pan over medium-high heat, slowly cook bacon until crisp (you’ll probably have to do this in batches); drain the fat each time. Remove from pan and place cooked bacon onto paper towels. After draining fat for the last time, reduce heat to low and put all the bacon back into frying pan. Drizzle sugar and mustard mixture over bacon, tossing with a fork to coat. Remove from heat and transfer onto a serving platter.

 

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BLT Pasta Bake: Bacon, Leeks, and Tomatoes

BLT Pasta Bake: Bacon, Leeks, and Tomatoes

Coarse salt

1 lb elbow macaroni

1 T. extra-virgin olive oil

8 slices bacon, coarsely chopped

2 large leeks, trimmed of roots and dark green tops

coarse black pepper

3 T. unsalted butter

3 T. all-purpose flour

1/2 tsp. cayenne pepper

1 tsp. paprika

3 C. whole milk

1 C. chicken stock or broth

3 1/2 C. grated gruyere cheese

1 T. Dijon mustard

1 pint cherry tomatoes

3/4 C. plain breadcrumbs

 

Place a pot of water on to boil for the pasta. When the water reaches a boil, add some salt and the pasta, and cook until al dente. While the pasta cooks, heat a large skillet over medium heat. Add extra-virgin olive oil and chopped bacon and cook until crisp. While bacon is cooking, split the trimmed leeks in half lengthwise, lay the leeks cut side down and thinly slice into half-moons. Fill a large bowl with water and mix the leeks into the water. Allow the water to settle and the dirt and the grit to settle to the bottle of the bowl. Using your hands, draw the leeks from the water, taking care not to unsettle the dirt. Drain the cleaned leeks on a kitchen towel, pat dry and, and then add to the pan with the bacon. Season the leeks with salt and pepper. Cook until leeks are tender, about 3 to 4 minutes. To start the cheese sauce, heat a medium sauce pot over medium heat. Add the butter and melt, then add the flour, cayenne, and paprika and whisk together over the heat until the roux bubbles; cook for 1 minute more. Whisk in the milk and stock and raise the heat a little. Bring the sauce to a quick boil and simmer to thicken, about 5 minutes. Remove the sauce from the heat and whisk in 3 C. of the grated cheese and the mustard. Set aside. Add the cherry tomatoes to the leeks and continue to cook for 2 minutes. Remove from the heat and reserve. Preheat the broiler. Drain the pasta and add it back to the pasta pot. Combine the reserved leek mixture and the cheese sauce with the pasta. Season with salt and pepper to taste. Transfer the pasta to a baking dish. Combine the remaining ½ C. of grated cheese with the bread crumbs. Top the pasta with the mixture. Place the dish under the broiler until the cheese melts and the bread crumbs are brown.

 

 

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Bacon-Mushroom Bread

Bacon-Mushroom Bread

1/2 C. chopped fresh mushrooms

1 garlic clove, minced

2 T. butter

1 egg

1 C. milk

1 3/4 C. all-purpose flour

2 T. snipped parsley

2 T. grated parmesan cheese

2 1/2 tsp. baking powder

2 tsp. instant minced onion

1/2 tsp. salt

4 slices bacon, cooked crisply and crumbled

Melted butter; additional cheese and parsley, optional

 

Heat oven to 350 degrees. Grease 1-quart round casserole. Cook and stir the mushrooms and garlic in 2 T. butter over medium heat for about 3 minutes. Beat egg slightly in a large bowl with fork; stir in mushrooms and remaining ingredients–milk, flour, parsley, cheese, baking powder, onion, salt and bacon–with the exception of melted butter. Stir just until flour is moistened; do not beat. Spread in casserole; brush lightly with melted butter; sprinkle with additional cheese and parsley, if desired. Bake until crust is golden brown and a wooden pick inserted in center comes out clean, 40 to 45 minutes. Immediately remove from casserole; serve warm.

 

 

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Spinach Steak Pinwheels

Spinach Steak Pinwheels

1-1/2 lb. boneless beef sirloin steak

8 bacon strips, cooked and drained

1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry

1/4 C. grated Parmesan cheese

1/2 tsp. salt

1/8 tsp. cayenne pepper

 

Make diagonal cuts in steak at 1-in. intervals to within 1/2 in. of bottom of meat. Repeat cuts in opposite direction. Pound to 1/2 in. thickness. Place bacon down the center of the meat. In a large bowl, combine the spinach, Parmesan cheese, salt and cayenne; spoon over bacon. Roll up and secure with toothpicks. Cut into six slices. Grill, uncovered, over medium heat for 6 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Discard toothpicks. Yield: 6 servings.

 

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Knockwurst with Sauerkraut Dinner

Knockwurst with Sauerkraut Dinner

 

1/3 C. chopped onion

2 slices cooked bacon, cut up

1 C. beer

1 C. water

2 T. cornstarch

2 T. coarse-grain brown mustard

2 T. molasses

2 tsp. caraway seed

1/2 tsp. ground allspice

1/4 tsp. pepper

1 large rutabaga, peeled & cut into 1″ cubes

1 pound fully cooked knockwurst, bias-sliced into 2- to 2-1/2-inch pieces

2 medium cooking apples, cored and cut into 8 wedges each

1 16-ounce can sauerkraut, drained and rinsed

 

In a Dutch oven or large pot cook onion and bacon until onion is tender but not brown; drain fat. Stir in beer. In a 2-C. glass measure combine the water, cornstarch, brown mustard, molasses, caraway seed, allspice, and pepper; stir into bacon mixture. Cook and stir until thickened and bubbly. Add rutabaga; cover and cook 15 minutes. Stir in the knockwurst, apple wedges, and sauerkraut. Cook, covered, 15 to 20 minutes more or until apples are tender.

 

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Toscana Soup

Toscana Soup

olive-garden33 slices of bacon, cooked and crumbled

3 Italian sausage links

1/2 onion, diced

3 cloves of garlic, minced

5 C. of chicken stock

2 russet potato, peeled and diced into bite sized chunks

2 C. of kale or green Swiss chard, chopped

2 C. of 2% milk

Sea salt and fresh cracked pepper to taste

Pinch of crushed red pepper (more if you want it spicy)

 

Cook the bacon in a large Dutch oven over medium heat. Once it’s finished place on a paper towel. Crumble then set aside for later. Remove the turkey Italian sausage from the casing and put in the Dutch oven along with the diced onion. I made sure to really mix my Italian sausage so it was crumbles. Sauté until the onion is soft and the sausage is cooked, add the garlic, stirring frequently for 45 seconds. Add the chicken stock, milk, potatoes and kale along with the crushed red pepper, sea salt and fresh cracked pepper to taste.  Cook on medium low for 60 minutes or until the potatoes are soft and tender. Ladle into soup bowls and garnish with crumbled bacon. Enjoy!

 

 

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Bacon Wrapped Chicken with Cheddar and Almonds

Bacon Wrapped Chicken with Cheddar and Almonds

4 boneless skinless chicken breasts

1 C. sharp cheddar, grated

1/4 C. toasted almonds, chopped

2 green onions, sliced

4-6 slices turkey bacon

1 T. olive oil

2 T. butter

2 T. flour

1 1/4 C. skim milk

2 T. grain mustard

Salt and pepper to taste

 

Pound chicken breasts thin between plastic wrap. Season both sides with salt and pepper. Cover the breasts with cheese, onions and nuts in equal amounts. Roll each one up and wrap each roll with a piece (or 2) of turkey bacon. Secure with toothpicks.   Preheat oven to 375. Heat oil in large skillet over medium-high heat. Brown chicken on all sides for a total of 5-6 minutes. Place chicken on small baking sheet in oven and cook for 10 minutes more. In the same skillet, melt butter over medium heat. Stir in flour and cook 1 minute. Stir in milk slowly and whisk until smooth. Next stir in mustard and season with salt and pepper. Reduce heat to warm until chicken is ready. Remove toothpicks from chicken and cut in half. Pour sauce over chicken.

 

 

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Picnic Bean Casserole

Picnic Bean Casserole

2 cans (15 oz. each) pork and beans

1 can (16 oz.) kidney beans rinsed and drained

1 can (15 oz.) lima or butter beans, rinsed and drained

1 medium onion, chopped

1/2 C. packed brown sugar

1/2 C. ketchup

4 bacon strips, cooked and crumbled

 

In a large bowl combine the beans, onion, brown sugar and ketchup. Transfer to a greased 2 1/2 qt. baking dish. Sprinkle with bacon. Cover and bake at 350 F for 1 hour. Uncover; bake 30 minutes longer.

 

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Candied Bacon wrapped Stuffed Pork

Candied Bacon wrapped Stuffed Pork

1/4 C. butter or margarine

8-oz. mushrooms, sliced

1 finely chopped small onion

1/4 C. chopped pecans or almonds

1/2 crushed seasoned croutons or bread crumbs

2 pork tenderloins, trimmed

Salt and pepper

8 thick slices lean bacon

1/2 C. brown sugar

1 to 2 tsp. coarsely cracked black pepper

 

Melt butter in a large skillet over medium high heat. Add mushrooms and onions and sauté until tender. Stir in nuts and bread crumbs and remove from heat. Place the tenderloins between 2 sheets of plastic wrap and beat with meat mallet or roll with rolling pin until flattened to 1/4-inch thickness. Sprinkle with salt and pepper. Spread mushroom mixture evenly on one side of each tenderloin, leaving a 1-inch border. Roll up jellyroll fashion, starting with one long end.  Wrap 4 bacon slices around each tenderloin, and secure with wooden picks.  Place, seam sides down, on a lightly greased rack in a roasting pan. Rub generously and evenly with sugar and cracked pepper. Bake in 450-degree oven for 15 minutes, uncovered. Reduce temperature to 400-degrees and bake for 15 minutes or until meat thermometer registers 160-degrees.

 

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Bucatini Amatriciana With Bacon

Bucatini Amatriciana With Bacon

1 tablespoon kosher salt

1 pound smoked bacon, sliced thin and diced small

4 cloves garlic, minced (1 heaping tablespoon)

1 large yellow onion, halved and sliced (about 1 1/2 cups)

1 teaspoon red pepper flakes

1 cup premium canned tomato sauce

1 cup premium crushed tomatoes

1 tablespoon chopped fresh oregano

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 pound bucatini

4-ounce chunk percorino cheese for grating

 

Place eight quarts of water in a large pot, add the salt, and set over high heat. While the water heats, in a separate 12-inch sauté pan, cook the bacon over medium heat just until the fat is rendered and the bacon pieces are beginning to crisp. Don’t overcook them. While the bacon cooks, line a platter with paper towels. Remove the bacon from the pan and place on the prepared plate to drain. Pour out most of the bacon fat, reserving two tablespoons, which go back into the sauté pan. Add the onions to the pan. Sauté until brown, for five to six minutes. Add the garlic and red pepper flakes. Sauté just until the garlic is lightly browned and aromatic, two minutes or less. Pour in the tomato sauce and the crushed tomatoes. Reduce the heat to low, season with oregano, salt, and pepper and let simmer until the sauce thickens and the flavors meld, 15 to 20 minutes. While the sauce simmers, cook the pasta. Break the bucatini in half and place in the boiling water. Cook according to the package directions, about 10 to 12 minutes. Drain the pasta, reserving one cup of pasta water. Put the pasta back in the pot and pour the sauce over the pasta. Toss to combine, and add a little of the reserved pasta water if the pasta isn’t saucy enough. Divide the pasta among four to six warmed pasta bowls. Top with freshly grated pecorino cheese and serve immediately.

 

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Fried Cabbage with Bacon, Onion, and Garlic

Fried Cabbage with Bacon, Onion, and Garlic

  • 19772a9f40728cf2c1c43313efeaea6f6 slices bacon, chopped
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1 large head cabbage, cored and sliced
  • 1 tablespoon salt, or to taste
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon paprika

Place the bacon in a large stockpot and cook over medium-high heat until crispy, about 10 minutes. Add the onion and garlic; cook and stir until the onion caramelizes; about 10 minutes. Immediately stir in the cabbage and continue to cook and stir another 10 minutes. Season with salt, pepper, onion powder, garlic powder, and paprika. Reduce heat to low, cover, and simmer, stirring occasionally, about 30 minutes more.

Sweet Onion, Gruyere and Bacon Quiche

Sweet Onion, Gruyere and Bacon Quiche

quiche6 slices of bacon

1 medium onion, chopped

2 teaspoons olive oil

3 large eggs

3/4 cup cream

2 teaspoons cornstarch

1/2 teaspoon freshly ground black pepper

1/4 teaspoon salt

1/4 teaspoon ground nutmeg

1 cup grated gruyere cheese

1 pie crust

 

Place oven rack in lower third of oven. Heat oven to 425F. In a large skillet, heat the olive oil. Add bacon and onion and cook, stirring occasionally, until soft and golden, about 10 minutes. Set aside to cool.

In a mixing bowl, whisk the eggs. Add cream, cornstarch, pepper, salt and nutmeg, then whisk to combine. Mix cheese into cooled onion-bacon mixture, then spoon the mixture into the pie shell in an even layer. Pour the egg mixture evenly on top. Bake the quiche for 30 minutes, or until golden brown on top and set in the center. Transfer to a rack to cool before slicing.  Enjoy!

Pinchos Jamon con Datil y Queso – Bacon Wrapped Dates with Cheese

Pinchos Jamon con Datil y Queso – Bacon Wrapped Dates with Cheese

dates

16 Dates, seeds removed

16 pieces Goat Cheese, about 1.5 x 3/8 x 3/8 inches

16 strips Bacon, or raw ham like Serrano Ham

Toothpicks

Olive Oil, for frying

Unless you live in Alaska, put all ingredients and plates etc. in the fridge to cool down before you start. Cut a Date open lengthwise, remove the seed if there, and stuff the date with a piece of the Goat Cheese.  Roll a strip of the Streaky Bacon around the stuffed date and fix the whole thing tight with a toothpick.  If preparing ahead, place the Date and Bacon pinchos on a cold plate and store them in the fridge until you use them.  Before you fry these Bacon pinchos, take them out of the fridge and allow them to get to room temperature. In this way the Cheese will melt more easily without having to fry the Bacon too much.  Fry the Bacon pinchos in a fair layer of Olive oil, turning them regularly, until the Cheese starts to melt.  Serve when still warm! ¡Buen Provecho!

 

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Quick Cheese Bread with Bacon, Onion and Gruyere

Quick Cheese Bread with Bacon, Onion and Gruyere

5 slices Bacon

1/2 C. minced Onion

3 oz. Parmesan cheese, shredded on the large holes of box grater (about 1 C.)

3 C. (15 oz.) unbleached all-purpose flour

1 T. baking powder

1/4 tsp. cayenne

1 tsp. salt

1/8 tsp. ground black pepper

4 oz. Gruyere cheese, cut into 1/2-inch cubes

1 large egg, beaten lightly

3/4 C. sour cream

 

Chop 5 oz. (5 slices) bacon into 1/2-inch pieces and fry in a medium nonstick skillet over medium heat, stirring occasionally, until crisp, about 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate and pour off all but 3 T. fat from the skillet. Add 1/2 C. minced onion to the skillet and cook, stirring frequently, until softened, about 3 minutes; set skillet with onion aside. Adjust an oven rack to the middle position and heat the oven to 350 degrees. Spray a 9 by 5-inch loaf pan with non-stick cooking spray, then sprinkle 1/2 C. of the Parmesan evenly over the bottom of the pan. In a large bowl, whisk the flour, baking powder, cayenne, salt, and pepper to combine. Using a rubber spatula, mix in the gruyere, breaking up clumps; stir in bacon and onion. In a medium bowl, whisk together the milk, egg, and sour cream. Using a rubber spatula, gently fold the wet ingredients into the dry ingredients until just combined (the batter will be heavy and thick). Do not overmix. Scrape the batter into the prepared loaf pan; level the surface with a rubber spatula. Sprinkle the remaining 1/2 C. Parmesan evenly over the surface. Bake until deep golden brown and a toothpick inserted into the center of the loaf conies out clean, 45 to 50 minutes. Cool in the pan on a wire rack 5 minutes; invert the loaf onto the rack, turn right-side up, and continue to cool until warm, about 45 minutes. Cut into slices and serve.

 

 

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Crispy Turkey Cutlets with Bacon-Cranberry Brussels Sprouts

Crispy Turkey Cutlets with Bacon-Cranberry Brussels Sprouts

2 T. vegetable oil (twice around the pan), plus some for shallow frying

5 slices bacon, chopped

1 large onion, chopped

1 T. fresh thyme leaves, chopped (from 4 sprigs)

Salt and freshly ground black pepper

2 lb. turkey breast cutlets

1/2 T. poultry seasoning (half a palmful)

3 to 4 T. all-purpose flour

2 C. plain bread crumbs

1 lemon, zested, then cut into wedges

2 eggs

2 10-oz. boxes frozen Brussels sprouts, defrosted

1/2 C. dried cranberries

3/4 C. chicken stock or broth

1/2 C. fresh flat-leaf parsley leaves (a few handfuls), chopped

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Start the bacon-cranberry Brussels sprouts by preheating a nonstick skillet over medium-high heat with 2 T. of vegetable oil. Add the chopped bacon and cook until crispy, about 2 to 3 minutes. Add the onions and thyme, season with salt and pepper, and cook for 3 to 4 more minutes. While the onions are cooking with the bacon, season the cutlets with the poultry seasoning, salt, and pepper on both sides, and dredge in the flour. Combine the bread crumbs and lemon zest in a shallow dish. Beat the eggs in a separate shallow dish with a splash of water. Heat 1/2 inch of vegetable oil in a large skillet over medium to medium-high heat. Coat the cutlets in eggs, then in breading, and add to the hot oil. Cook the cutlets in a single layer, in 2 batches if necessary, for about 3 or 4 minutes on each side, until their juices run clear and the breading is evenly browned. While the first batch of cutlets is cooking, add the defrosted Brussels sprouts to the bacon and onions, toss, and stir to combine. Add the dried cranberries and the chicken stock to the pan and continue to cook for 3 to 4 minutes, or until the Brussels sprouts are heated through and the cranberries have plumped. Finish the sprouts with the chopped parsley. Serve the turkey cutlets alongside the bacon-cranberry Brussels sprouts. Pass the lemon wedges; squeeze the juice over the cutlets at the table.

 

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Spinach Arugula Salad and Warm Bacon-Shallot Vinaigrette

Spinach Arugula Salad and Warm Bacon-Shallot Vinaigrette

1 pound bacon lardons

1/2 cup shallots, peeled and thinly sliced lengthwise

1 tablespoon extra virgin olive oil

10 ounces baby spinach, stems removed, cleaned and dried

2 ounces arugula, stems removed, cleaned and dried

Kosher salt to taste

1 tablespoon red wine vinegar

1 teaspoon good balsamic vinegar

4 eggs, poached or hard-cooked

Freshly ground pepper to taste

4 slices of a good French baguette, lightly toasted

 

Place the lardons in a sauté pan that will hold them snugly in one layer. Fill the pan with enough cold water to just cover the lardons. Cook the bacon over high heat until the water has boiled off and the fat has begun to render. Then turn the heat to medium low and continue cooking until the lardons are crispy on the outside and tender on the inside (good idea to taste them to make sure). Place the shallots in a sauté pan with the olive oil over high heat and cook until the shallots begin to sweat, then reduce the heat to medium low and continue cooking until the shallots just begin to brown. In the meantime, combine the spinach and arugula in a large bowl that will facilitate tossing. Sprinkle the greens with kosher salt to taste about five minutes before you complete the salad. When you’re ready to serve, turn the shallots and bacon up to high; they should be very hot. Sprinkle the shallots over the greens. Pour the lardons and their fat over the greens (use only as much fat as you need to coat all the greens; reserve the remaining fat for another use). Toss the greens until they’re nicely coated with the fat. Season the salad with the red wine vinegar and the balsamic to taste. Divide the salad into four pasta bowls, top with a poached egg or chopped hard-boiled egg, and serve with a slice of a good baguette that’s been brushed with olive oil or extra bacon fat.

 

 

 

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Pasta with Swiss Chard, Bacon, and Lemony Ricotta Cheese

Pasta with Swiss Chard, Bacon, and Lemony Ricotta Cheese

pasta1 lb. cellantani (ridged corkscrew-shaped pasta) or other ridged short-cut pasta

2 T. extra-virgin olive oil

5 slices bacon, coarsely chopped

3 or 4 garlic cloves, chopped

1 small yellow onion, chopped

1/2 tsp. crushed red pepper flakes

1 bunch of Swiss chard, cleaned and coarsely chopped

1 C. chicken stock or broth

1 C. whole milk ricotta cheese

Zest and juice of 1 lemon

1 C. grated Parmigiano-Reggiano

 

Bring a large pot of water to a boil for the pasta. When the water comes to a boil, add salt and cook the pasta al dente. While the pasta cooks, preheat a large, deep skillet over moderate heat. Add the EVOO and bacon and cook until the bacon crisps, about 3 minutes. To the bacon add the garlic, onions, salt, pepper, and crushed red pepper flakes and cook, stirring frequently, for 5 minutes, or until the onions are lightly caramelized. Add the chopped Swiss chard, toss to coat, and wilt the chard down. Turn the heat up to high and add the chicken stock and a couple of ladles, about a C., of the starchy boiling water from the cooking pasta. When the liquid comes to a boil, reduce the heat and simmer for 6 to 7 minutes. In a small bowl, combine the ricotta with the lemon zest and season with salt and pepper. Place 1/4 C. of the ricotta mixture in the bottom of each of 4 pasta bowls and reserve. Add the lemon juice to the Swiss chard. Drain the pasta well and toss with the greens for a minute or so to let the juices absorb into the pasta. Turn the heat off and add the grated Parmigiano cheese to the pasta and greens and continue to toss to distribute. Serve the pasta immediately, dishing it up on top of the ricotta cheese. Stir the lemony ricotta up in your bowl to mix with the pasta.

 

 

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The Babs

The Babs

5306 slices bacon
Salted Butter, melted
4 slices Rye bread
8 slices Tillamook® Baby Swiss Cheese
4 oz (1/2 cup) bleu cheese crumbles
1 Braeburn apple, sliced to an even thickness

Preheat a countertop griddle to medium-high heat. Begin by cooking the bacon evenly on both sides to your desired crispiness. At the same time, brush butter onto one side of all slices of bread and put them on the grill, butter side down. Top both slices evenly with your Swiss Cheese, and on one side, spread the bleu cheese crumbles. To help the cheese melt faster, place a pot lid over both slices of bread. When the bacon appears done, remove it from the grill and cut each piece in half. This will help it sit in the sandwich without spreading out past the crust. Put the bacon onto the side with the bleu cheese, then place your sliced apples on top of the bacon. Once the bread appears sufficiently browned, close the sandwich and flip it a few times to melt the cheese into the ingredients. After a minute or so, remove from the griddle, cut, plate, and enjoy.

Roasted Brussels Sprouts with Bacon and Garlic

Roasted Brussels Sprouts with Bacon and Garlic

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1 large bag of Brussel sprouts or a stalk 1/4 C. of EVOO
1 T. minced garlic
salt and pepper to taste
7 pieces of crispy bacon.

Preheat your oven to 450 degrees. Toss the sprouts, EVOO, garlic, salt and pepper. Bake the sprouts for 20-25 minutes until charred. Do not over cook or they will be mushy and most people do not like them this way. They should be like biting a nectarine…not hard like an apple and not soft like an overripe peach. Remove from oven and mix with bacon pieces. Serve immediately.

Eggs-traordinary Stuffed Toasty Baskets with Lemony Greens

Eggs-traordinary Stuffed Toasty Baskets with Lemony Greens

4 T. extra-virgin olive oil (EVOO)meals 567
4 slices bacon, chopped
1 garlic clove, chopped
1/2 small onion, chopped
1/4 tsp. crushed red pepper flakes
salt and freshly ground black pepper
4 slices soft white sandwich bread
3 T. melted unsalted butter
1 vine-ripe tomato, chopped
4 eggs
Grated Parmigiano-Reggiano, for sprinkling
1 T. Dijon mustard
juice of 1 lemon
6 C. mixed greens

Preheat the oven to 400. Preheat a small skillet over medium heat, add 1 T. of EVOO and the chopped bacon, and cook for 3 minutes, or until the bacon is crisp. Add the garlic, onions, crushed red pepper flakes, salt and pepper. Cook until the onions start to turn translucent, about 3 minutes. With a serrated knife, cut the crusts from the bread. With your fingertips or a rolling pin, flatten or roll out each slice of bread as thin as you can get it. Nestle each thin slice of bread into the C. of a nonstick standard 1/2-cup muffin tin, pushing the bread down on the bottom of the tin and pushing it up the sides of the tin. The bread will reach the top of each tin and be slightly above the rim. If the bread breaks or tears, just smoosh it together a little, it will still be fine. Brush the bread with the melted butter. Add the tomatoes to the bacon and onions. Turn the heat up and toss around to evaporate some of the tomato liquid, about 1 minute. Working one at a time, crack the eggs into a small bowl and then carefully transfer to the bread-lined muffin tins. The goal is to not break the yolk. Sprinkle each egg with a little salt and pepper. Top each egg with one quarter of the tomato-onion mixture and then sprinkle each one with a little grated cheese. Place in the hot oven and bake 15 minutes. In a small bowl, combine mustard with the lemon juice, salt and pepper. In a slow, steady stream, whisk in the remaining EVOO. In a salad bowl, toss the lemon dressing with the mixed greens. To serve, use a butter knife to nudge the cooked toast and eggs out from each tin and onto a plate. Serve with lemon-dressed salad.

Baked gnocchi with bacon, tomato and mozzarella

Baked gnocchi with bacon, tomato and mozzarella

IMG_3364500g store-bought gnocchi
250g bacon, chopped
2 garlic cloves, crushed
1 teaspoon smoked paprika
1 400g tin chopped tomatoes
1 tablespoon tomato paste
handful cherry tomatoes, halved
1 teaspoon sugar
2-3 tablespoons cream/yoghurt
large handful fresh parsley, chopped
salt & pepper to taste
100g mozzarella, sliced

Pre-heat the oven to 200°c. Bring a large pot of salted water to the boil. In the meantime, make the sauce. In a large, hot frying pan, fry the bacon until starting to crisp with most of the fat rendered. Pour off most of the fat then add the garlic and smoked paprika and fry for 30 seconds. Add all of the tomatoes and the sugar and allow to simmer for 5 minutes. Remove the pan from the heat and stir in the cream/yoghurt, parsley and seasoning. Cook the gnocchi in the salted water until it starts floating to the top. Remove with a slotted spoon and add to the sauce. Transfer the gnocchi and sauce to an oven-proof dish and top with the sliced mozzarella. Place in the oven and bake for 10 minutes until the mozzarella is melted and golden. Remove from the oven and allow to rest for 5 minutes before serving.

Sweet and Savory Cheesy Bacon Wrapped Puff Pastry Straws

Sweet and Savory Cheesy Bacon Wrapped Puff Pastry Straws

Sweet-and-Savory-Cheesy-Bacon-Wrapped-Puff-Pastry-Twist-1511 package frozen puff pastry, thawed
1 egg, beaten
1-2 teaspoons cayenne pepper (optional)
1 cup sharp cheddar cheese, finely shredded (or a mix of your favorite cheeses)
26-30 pieces thin cut bacon (or 18 pieces of thin cut bacon sliced in half lengthwise)
1/2 cup brown sugar
1 tablespoon fresh rosemary, minced (may sub sage or thyme)
1/4 teaspoon salt
1/2 teaspoon pepper

Preheat oven to 375 degree F. Line two baking sheets with aluminum foil and place a wire rack on top. Spray the rack with nonstick spray. Open one sheet of puff pastry on a cutting board. Brush the surface lightly with some of the beaten egg. Sprinkle with your desired amount of cayenne pepper (I did 1 teaspoon per sheet of puff pastry). Sprinkle surface with 1/2 cup of cheese to evenly cover entire surface. Dust a rolling pin lightly with flour and then roll the rolling pin over the cheese to gently press the cheese into the puff pastry. Cut the puff pastry into long 1/2-inch-wide strips and then take each strip, fold in half and pinch the ends together. Now gently twist each strip several times. Take a piece of bacon and wrap it around the twisted pastry and place on the prepared baking sheet. Repeat with the remaining puff pastry and bacon until everything has been used. Add the brown sugar, rosemary, salt and pepper to a shallow bowl or pie plate and toss well. Now carefully take each bacon wrapped pastry one at a time and dip it through the brown sugar mixture, using your hands to coat all over the twist. Place each twist back on the baking sheet and repeat with the remaining twists. Bake the twist for 30 to 50 minutes, rotating the pans halfway through. My bacon took 50 minutes to cook, but it was on the thicker side. I would start checking them at around 30 minutes and then every 5 to 10 minutes after that to make sure they are not burning. Once the bacon is cooked remove from the oven and allow to cool 5 minutes. Then use a spatula to carefully lift the twists off the baking sheet. Serve!

Creamed Corn with Bacon and Blue Cheese

Creamed Corn with Bacon and Blue Cheese

5 me9027892714dium ears fresh corn, husks and silk removed
4 slices bacon, cut into 1/2-inch pieces
1 medium shallot, minced
1 clove garlic, minced
1 1/2 C. heavy cream
1/2 tsp. dried thyme
1 pinch cayenne pepper
2 ounces blue cheese, crumbled
Salt and ground black pepper

Cut the kernels from three ears of corn and transfer them to a medium bowl. Firmly scrape the cobs with the back of a butter knife to collect the pulp and milk in the same bowl. Grate the remaining two ears of corn on the coarse side of a box grater set into the bowl with the previously cut kernels. Firmly scrape the remaining two cobs with the back of a butter knife to collect the pulp and milk in the same bowl. Cook the bacon pieces in a large nonstick skillet over medium-high heat until crisp and brown, about 5 minutes. Transfer the bacon to a paper towel-lined plate to drain; set aside. Remove and discard all but 2 T. rendered bacon fat from the pan. Add the shallot and cook until softened but not browned, 1 to 2 minutes. Add the garlic and cook until aromatic, about 30 seconds. Stir in the corn kernels and pulp as well as the cream, thyme and cayenne. Bring the mixture to a simmer and cook, adjusting the heat as necessary and stirring occasionally, until the corn is tender and the mixture has thickened, 10 to 15 minutes. Remove the pan from the heat and stir in the cheese and bacon. Adjust the seasonings with salt and pepper to taste and serve immediately.

Bacon-Wrapped Teriyaki Chicken Skewers

Bacon-Wrapped Teriyaki Chicken Skewers

8Or71oqQ13c2136303538363038xWfgVZz_13532293451/2 C. white sugar
1/2 C. soy sauce
1/4 C. cider vinegar
1 clove garlic, minced
1 1/4 tsp. fresh ginger, grated (or 1/2 tsp. ground ginger)
1/4 tsp. black pepper
1 T. cornstarch
1 T. cold water

Combine the first six ingredients in a medium saucepan over medium-high heat. Combine the cornstarch and water, set aside. When the sauce comes to a boil (it will happen pretty quickly) add the cornstarch mixture and stir until the sauce is thick and bubbly. Remove from heat and set aside.

1 package chicken tenders, cut into bite sized pieces
1 package bacon (not thick-sliced), cut into thirds lengthwise
1 fresh pineapple, cut into chunks about the same size as the chicken pieces

If using bamboo skewers soak them in water before using so they don’t burn on the grill. Wrap each piece of chicken with a piece of bacon and slide onto a skewer, follow with a piece of pineapple. Repeat three more times per skewer. place in a 9×13 baking dish. When all of the ingredients have been used up pour the Teriyaki sauce over them , reserving about 1/4 cup. Let them marinate in the refrigerator for at least 4 hours, no longer than 8. Heat grill to medium-high heat. Place the skewers on the grill and baste with some of the reserved sauce. Cook about 7 minutes, flip, baste again and cook another 7 minutes.

Chicken and Corn Chowder with Chiles and Cheese

Chicken and Corn Chowder with Chiles and Cheese

4305941674_10a6870d463 slices bacon, chopped
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
1 medium yellow onion, chopped
1 red bell pepper, chopped
2 cloves garlic, minced
4-5 green chiles (or 1 4oz. can) diced
5 C. low-sodium chicken broth
2 russet potatoes, peeled and diced
1 C. frozen corn
1 14 oz. can creamed corn
1/2 C. all-purpose flour
2 C. skim (or 1%) milk
1 1/2 C. grated cheddar cheese
1/4 tsp. cayenne pepper
kosher salt and black pepper
Scallions to garnish, if desired

Cook the bacon in a large pot over medium heat until crispy. Remove and let drain on a paper towel. To the bacon drippings add the chicken, onion, bell pepper and garlic. Cook, stirring occasionally, for 5 minutes. Add the green chiles and cook an additional minute. Add the chicken broth and potatoes. Bring to a boil, reduce heat, cover and simmer for 20 minutes, until the potatoes are tender. Add frozen corn and creamed corn and stir well. Place flour in a medium bowl and gradually whisk in the milk. Add the flour mixture to the soup and cook over medium heat, stirring frequently, until the mixture thickens, about 15 minutes. Stir in the grated cheese and cayenne pepper. Season to taste with salt and pepper. Garnish with crumbled bacon and grated cheese if desired.

More Ways to Use Bacon

More Ways to Use Bacon

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1. Bacon Ice Cream Sundae
Add a few crunchy bits of cooked bacon to a scoop of your favorite ice cream and top with a drizzle of dark chocolate and sliced banana. The salty flavor of the bacon will brighten the perfectly sweet ice cream flavors.

2. Bacon Bloody Mary
A Milwaukee hometown favorite, The Comet Café serves up its famous Comet Bloody Mary garnished with bacon. Splashes of vodka and Guinness give this drink unparallelled flavor. While you’re brunching, be sure to check out Comet’s bacon pancakes, too! Not traveling to Milwaukee anytime soon? Take your favorite Bloody or Virgin Mary cocktail recipe and add in a few strips of crispy bacon.

3. Bacon Hot Dogs
A Los Angeles favorite, the bacon wrapped hotdog is believed to have originated in Mexico. There are quite a few variations on the delicacy, but the most popular consists of grilled bacon twisted around a hot dog topped with grilled onions, diced tomatoes, ketchup, mustard, mayo, and a whole grilled green poblano chile. This is a perfect twist on traditional grilled hotdogs – try it at your next cookout!

4. Bacon Cupcakes
Butch Bakery in New York City is famous for its bacon-infused cupcake, the Driller. Starting with a maple cake recipe the folks at Butch Bakery top the cupcake with crumbled bacon and milk-chocolate ganache. Try it at home with a spice cupcake recipe, crumbled bacon, walnuts, and milk-chocolate frosting.

5. Bacon Apricot Bites
Wrap raw bacon around fresh apricots with a toothpick and place on the grill until the bacon is super crispy. Pass these around at your next gathering for a quick and delicious appetizer.

6. Bacon S’mores
While toasting marshmallows near the campfire, fry up some bacon on a small cast iron pan. Add the cooked bacon to the marshmallow, chocolate and/or caramel, and graham cracker s’more for a surprisingly delicious fireside treat.

7. Bacon Peanut Brittle
Recently served at New York City’s Upper West Side Shake Shack location, Bacon Peanut Brittle is a delicious mix of sweet, savory, and crunchy. Invented by The Redhead, this concoction contains maple syrup, thyme, and cayenne pepper among a few secret ingredients. Try this at home using your own spices and, of course, your favorite bacon.

8. Bacon Biscotti
Chicago’s Nonna Santi’s Biscotti serves up a sweet savory, bacon biscotti treat. Starting with the perfect biscotti recipe, then topped with bacon and glazed with maple syrup, it’s truly extraordinary. Serve at brunch or over afternoon coffee for an awesome bacon alternative.

9. Bacon Cheesecake
Journalist Linda Ellerbee adapted this recipe from one given to her by the chef at the George Hotel in London. Ellerbee’s includes the refined flavor of stilton cheese. Cheesecake standards like a graham cracker crust and sweet cream cheese are given new life with the infusion of bacon and stilton. Try the recipe here or make your own version by mixing crisp bacon and walnuts into your favorite cheesecake recipe.

10. Bacon Donut
San Franscico’s Dynamo Donut serves up Bacon Maple Apple donuts fresh each morning. Garnering rave reviews, this sweet and salty treat is a delicious and indulgent accompaniment to a morning cup of coffee. Try it at home by starting with a simple donut recipe, mix in fresh chopped apple, fry and top off with crumbled bacon and maple syrup ganache or frosting.

11. To keep grilled fish from drying out, wrap whole fish or fillets in strips of smoked bacon. The bacon also enhances the smoky aromas of grilled fish.

12. To give your favorite tomato sauce recipe a little something special, cook chopped bacon until crisp, then remove with a slotted spoon and use the bacon fat to saute the onions and other ingredients in your recipe.

13. For an unexpected-yet-welcome flavor in pancakes, add cooked crumbled bacon. Use the bacon drippings to cook the pancakes. You’ll be amazed at how well the bacon goes with the maple syrup poured over the pancakes!

14. To make bacon cornbread, fry 8 slices of bacon until crisp, then use the drippings to replace part of the fat in the recipe. Crumble the bacon and add to the batter.

15. For out-of-this-world roasted pork, rub the roast (tenderloin or sirloin) with your favorite spice rub. Then wrap the roast in slices of bacon and brush with some maple syrup. Roast and serve sliced. The bacon will baste the meat, adding moisture and flavor as the roast cooks.

16. For a delicious savory pie crust, fry 6 to 8 slices of bacon until crisp, then drain, finely chop, and add to the pie dough. Chill and roll the dough as usual. This makes an incredible crust for quiche, potpie, and other savory pies.

17. To add flavor and moisture to meat loaf, wrap strips of bacon around the shaped loaf before baking. If you like, mix some crumbled cooked bacon into the meat loaf mixture as well.

18. To reduce the fat in cooked bacon, bake it at 375°F on a rack set over a rimmed baking sheet. The fat will drip into the baking sheet. Bonus: baked bacon stays flat instead of curling up.

19. For mashed potatoes you won’t soon forget, mix in crumbled cooked bacon. A little sour cream in the mash complements the bacon really well.

20. To enliven creamy dips, stir in crumbled crispy bacon. For even more flavor, also add sauteed shiitake mushrooms.

21. To give lentil salads a smoky kiss, add some chopped cooked bacon. Here’s a basic recipe: Put 1 cup (about 1/2 pound) sorted and rinsed brown lentils in a saucepan and add cold water to cover by 1 1/2 inches. Bring to a boil over high heat, then reduce the heat to low and simmer, uncovered, until the lentils are tender yet firm, 15 to 20 minutes. Watch the lentils carefully, as they easily fall apart when overcooked. Drain the lentils and cool. Toast 1/2 cup chopped walnuts in a skillet over medium-low heat until fragrant, about 5 minutes. Cut 5 or 6 slices meaty bacon into small squares and cook in the same skillet over medium heat until crisp. Drain on a paper towel-lined plate and let cool. To serve, divide 4 cups (about 1/4 pound) mesclun greens or baby spinach and 2 peeled and thinly sliced carrots among four salad plates. Squeeze 1/4 cup fresh lemon juice into a medium bowl and slowly whisk in 1/2 cup olive oil in a thin stream. Add the lentils, 2 tablespoons chopped fresh basil or oregano, and 1 teaspoon salt. Mix well then spoon over the greens and sprinkle with the bacon and walnuts. Top with plenty of freshly cracked black pepper.

22. To enhance the flavor of poultry stuffing, cook bacon until crisp, then use the bacon fat to saute the onions, celery, and other stuffing ingredients. Crumble the bacon and add to the stuffing.

23. To give popcorn a new twist, cook 4 strips of bacon in a large, heavy pot. Remove and drain on a paper towel-lined plate, then chop very finely. Add enough oil to the bacon drippings to make about 3 tablespoons oil in the pan. Heat over high heat until very hot. Add 1 cup popping corn, cover and shake until the popping sounds stop, about 2 minutes, venting the pan lid occasionally. Remove from the heat and toss the popped corn with the minced cooked bacon, 1/2 teaspoon onion powder, and 1/2 teaspoon salt.

24. For a white seafood pizza with panache, add some crispy bacon to the toppings. For instance, top a prepared pizza crust (such as Boboli) with ricotta cheese, mozzarella cheese, fresh chopped garlic, extra-virgin olive oil, crumbled crisp bacon, dried oregano, and canned chopped clams. Bake at 450°F until the cheese melts and the crust is golden brown, 8 to 10 minutes.

Bacon Beer Cheese Soup with Chicken

Bacon Beer Cheese Soup with Chicken

6 slices thicacc8bdeff0f9ccaa0bb627872f7bb63ck cut bacon
1 pound boneless skinless chicken breast
¼ cup butter
¼ cup flour
2 teaspoons garlic powder1/2 to 2 teaspoons ground chile de arbol (or 1/2 to 2 teaspoons cayenne pepper; to taste)
1 teaspoon smoked paprika
1 teaspoon kosher salt
1 teaspoon pepper
1 cup beer, Belgian style wheat beer (Blue Moon)
1 cup chicken broth
2 cups half and half
8 ounces mild cheddar cheese, shredded
1 teaspoon Worcestershire sauce
Chives
Croutons

Warm an 8 quart pot over high heat. Using clean scissors; cut bacon into pot. Cook bacon until lightly crisp, stirring occasionally. Meanwhile, cut chicken into bite size pieces. Remove bacon from pan and place on a plate. Add chicken into bacon grease to cook. Stir occasionally until chicken is cooked through. Remove chicken onto plate with bacon. Cut butter into 1 tablespoon pieces and add to pan drippings. Whisk in flour and spices. Add beer, broth and half & half. Whisk to combine and bring to a bubble. Add cheese whisk to combine, stir until you have a smooth mixture. Add Worcestershire sauce, chicken and bacon. Stir to combine. Allow to simmer until ready to serve, stirring occasionally.

Bacon Wrapped Caramelized Sesame Asparagus

Bacon Wrapped Caramelized Sesame Asparagus

73ff3adc4df2a2931378b353865d2cc51 bunch of asparagus, about 20-25 spears, stems removed
4 slices thick-cut bacon
1 1/2 tablespoons olive oil
1/2 tablespoon toasted sesame oil
1 1/2 tablespoon brown sugar
1 garlic clove, minced or pressed
1/2 tablespoon toasted sesame seeds

Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil and place a wire rack on top. Spray the rack with nonstick spray. In a small bowl, whisk together oils, brown sugar and garlic. Set aside. Bunch together 5-6 asparagus spears and tightly wrap a piece of bacon around the bundle. Place on the wire rack seam-side down and repeat. Using a pastry brush, a spoon or even your hands (I did this…), brush the spears thoroughly with the oil/sugar mixture. Give each bundle a hefty sprinkle of sesame seeds. Roast for 35-40 minutes, or until bacon is crispy. Serve warm.

Hood Canal Creamy Crab Chowder

Hood Canal Creamy Crab Chowder

ingredients1 lb. cleaned Oregon Dungeness Crab Meat, reserving liquid from shell
4 strips of bacon diced
1 C. chopped onion
1/2 C. chopped Celery
1/4 C. chopped bell pepper
4 C. Water
2 Chicken or Vegetable Bouillon Cubes
2 C. diced potatoes
1 (12 oz.) can evaporated skim milk
1 (8 1/2 oz.) can cream style corn
2 T. chopped Pimiento
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. thyme
2 T. flour
1/4 C. Skim Milk
2 T. butter
Chopped fresh Parsley for garnish

Pick over meat to make sure it is free from any shell. Fry bacon until crisp. Add onion, garlic, celery, and bell pepper; sauté until tender. Add reserved crab liquid, water, bouillon and potatoes, bring to a simmer, breaking up bouillon cube. Add evaporated milk, corn, pimiento and seasonings. Simmer 10 minutes or until potatoes are nearly tender. Add crab, stir, and return mixture to gentle simmer. Combine flour and milk, blending until smooth. Add to chowder, stirring until slightly thickened. Add butter, stir until melted. Garnish with parsley and serve.

Bacon Cheddar Hush Puppies

Bacon Cheddar Hush Puppies

1½ C. (7.3 oz) cornmealfce4d277-3090-4a8d-a729-414b6373f0b7
2¼ C. (10.1 oz) self-rising flour
2 tsp. baking powder
1 tsp. salt
Cayenne pepper to taste
3 large eggs, beaten
2 T. (1 oz) canola oil
2½ C. (21 oz) buttermilk
3½ slices (3.5 oz) Tillamook Medium Cheddar Cheese, diced
7 pieces cooked bacon, diced
¼ C. chives, diced
1 T. black pepper
1½ T. sugar

Whisk together cornmeal, self-rising flour, baking powder, salt, and cayenne pepper in a bowl. In a separate bowl, combine and whisk together eggs, oil, and buttermilk. Slowly pour the dry mixture into the wet mixture. Once combined, slowly stir in the rest of the ingredients (diced cheese, cooked diced bacon, diced chives, black pepper, and sugar). Use a small/medium size scoop to spoon batter and drop at close range in a deep fryer. If you don’t have a deep fryer, a deep cast iron kettle full of soy or canola oil at 350°F will also work. Cook for 7-8 minutes until dark brown (you’ll know if they are undercooked as the middle will not be hot). Serve hot right out of the fryer with your favorite vinegar, buffalo or hot sauce.

Leeks with Mustard-Bacon Vinaigrette (poireaux vinaigrette a  la moutarde et aux lardons)

Leeks with Mustard-Bacon Vinaigrette (poireaux vinaigrette a  la moutarde et aux lardons)

Traditionally the leeks were cooked in a big pot of boiling water. However, it’s better to steam them, which prevents them from getting waterlogged. Smaller leeks, which appear in the springtime in Paris markets, are preferable for this dish because they’re quite tender, although larger leeks are just fine, too. Just make sure that you clean the leeks very well and cook them until they’re completely soft all the way through. When Romain and I made this together and we plated up the leeks, I got an unexpected lesson in the art of arranging the poireaux: I learned that it’s imperative you lay them with the queue (tail) alternating with the tête (head). So I recommend you follow those instructions, if you want don’t want to raise any Parisian eyebrows.

2 C. (200g) thick-cut smoked bacon cut into lardons (see here)
1 tsp. sherry vinegar or red wine vinegar
1 tsp. Dijon mustard
1/2 tsp. sea salt or kosher salt
3 tsp. neutral-tasting vegetable oil
2 tsp. olive oil
2 tsp. chopped fresh flat-leaf parsley
5 large or 10 small leeks, cleaned
2 hard-cooked eggs

To make the vinaigrette, cook the bacon over medium heat in a skillet until nearly crisp. Transfer the bacon to a paper towel to drain. When cool, chop the bacon into pieces about the size of tiny peas. Whisk together the vinegar, mustard, and salt. Whisk in the oils, 1 tsp. at a time (the sauce may emulsify, which is fine), then stir in 1 tsp. the parsley and two-thirds of the bacon. Set aside. To prepare the leeks, fill a large pot fitted with a steamer with a couple of inches of water. Bring it to a boil over high heat and add the leeks. Cook the leeks until tender; when you poke them with a sharp paring knife, it should meet no resistance at the root ends. (Smaller leeks will take about 15 minutes, and larger ones will take about 30 minutes.) Remove the leeks and let drain and cool on a plate lined with paper towels. Cut the leeks in half crosswise, and arrange on a serving platter, alternating them head to tail. Peel and dice the hard-cooked eggs and scatter them over the leeks. Pour the vinaigrette over the leeks and toss them and the pieces of egg in the dressing so they’re thoroughly coated, then scatter over the remaining bacon pieces and parsley.

Pasta Vivante

Pasta Vivante

1 oz. dried porcini mushrooms
1 C. water
2 T. olive oil
1/2 C. pancetta or prosciutto
3 garlic cloves
2 T. butter
3 tomatoes, peeled, cored and chopped
1/2 C. chopped basil
Cracked black pepper, crushed red pepper and salt to taste
8 oz. penne pasta, cooked as directed
Grated Romano cheese

Soak mushrooms in water. In skillet with olive oil, sauté pancetta until golden; remove ham. Sauté garlic cloves until golden; remove. Drain mushrooms reserving 2 T. liquid. Add butter to skillet. Sauté mushrooms. Add reserved mushroom liquid, pancetta, tomatoes, basil, and seasonings. Simmer 20 minutes. Serve over penne. Top with cheese. Makes 4 servings.

Leek and Bacon Breakfast Sandwich

Leek and Bacon Breakfast Sandwich

1/2 lb. sliced bacon
3 medium leeks, about 2 lb, trimmed of all but 1 inch of greens,
Salt and freshly ground black pepper, to taste
2 T. unsalted butter,
8 ¼-inch-thick slices seven-grain bread
1 C. grated cheddar cheese

Cook the bacon in a large skillet over medium-high heat until crisp. Drain on paper towels and pour off all but 1 T. fat from the skillet. Thinly slice each half leek crosswise. Transfer to the skillet and reduce the heat to medium-low. Cook, stirring often, until the leeks are softened but not browned, 10 to 12 minutes. Season with salt and pepper. Spread butter over one side of each slice of bread. Place the bread, buttered side down, on a work surface covered with waxed paper. Sprinkle cheese over 4 slices and top with equal amounts of cooked leeks. Arrange strips of bacon on top of the leeks; cover with the remaining slices of bread, buttered side up, and press down gently to compress. Toast in a toaster oven or under the broiler, watching carefully to avoid burning, until the bread is browned and the cheese is almost melted. Transfer to a cutting board and cut in half. Serve hot.

Oven-roasted Clams with Chanterelles, Bacon, and Tomatoes

Oven-roasted Clams with Chanterelles, Bacon, and Tomatoes

1/2 C. diced bacon (about 3 slices; 3 oz. total)
1 T. olive oil
6 oz. fresh chanterelle or common mushrooms, rinsed, tough stem ends trimmed, and cut into 3/4-inch chunks (see notes)
2 cloves garlic, peeled and thinly sliced
6 T. unsalted butter or margarine
3 T. dry white wine
1 C. cherry tomatoes, rinsed, stemmed, and cut in half, or 3 firm-ripe Roma tomatoes (about 10 oz. total), rinsed, cored, seeded, and diced
1/2 C. pitted calamata or oil-cured black olives (see notes)
4 sprigs (about 4 in. long) fresh thyme, rinsed
2 lb. clams in shells, suitable for steaming, well scrubbed under cool running water
1 lemon (about 4 oz.), rinsed and cut lengthwise into 6 wedges

In a 10- to 12-inch ovenproof frying pan (with at least 2 1/2-in. sides) over medium-high heat, stir bacon often until browned and crisp, 3 to 5 minutes. Add olive oil, mushrooms, and garlic and stir often until mushrooms are slightly limp, 2 to 3 minutes. Add butter, wine, tomatoes, olives, and thyme sprigs; stir often over high heat until butter is melted and liquid is boiling. Add clams and squeeze 2 lemon wedges over clams, discarding seeds and peels. Cover pan. Transfer pan to a 500° regular or convection oven and bake until clams pop open, 12 to 15 minutes. Ladle clam mixture and juices equally into four wide, shallow bowls; discard any clams that didn’t open. Garnish each serving with a lemon wedge.

Chicken & Bacon Pot Pie

Chicken & Bacon Pot Pie

Chicken & Bacon Pot Pie

6 slices bacon, diced

3 carrots, peeled, cut in half lengthwise, then sliced (about 1 1/4 C. sliced carrots)

1 medium onion, diced (about 1 1/4 C. diced onion)

2 stalks of celery, sliced (about 1 C. sliced celery)

3 cloves garlic, minced

1 C. frozen peas

4 tsp. butter

4 tsp. flour

2 C. chicken broth

1/3 C. heavy cream

2 C. cooked, shredded chicken

BACON CHEDDAR BISCUITS

3 slices bacon, diced

1 1/2 C. all-purpose flour

1 1/2 tsp. baking powder

1/4 tsp. salt

6 tsp. butter, cut into small pieces

3/4 C. shredded cheddar cheese

3/4 C. heavy cream

1 tsp. butter, melted

 

Preheat the oven to 400ºF. Heat a large skillet over medium heat. Add the bacon and cook until crisp. Remove with a slotted spoon to a paper towel lined plate and set aside. Drain the bacon grease from the skillet, leaving about 1 tsp. in the skillet. Return to the heat and add the carrots, onion and celery and cook until softened, about 5-8 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Add in the peas and cook for an additional minute. Season with salt and pepper, then pour the vegetable mixture into a 9×13-inch baking dish. Set aside. Return the skillet to the heat and melt the butter over medium heat. Sprinkle in the flour and whisk for a minute. Slowly whisk in the chicken broth. Continue to cook until the mixture starts to bubble and become thick. Once the consistency of cream, stir in the heavy cream and cook an additional minute. Stir in the reserved bacon and the chicken. Pour the mixture over the vegetables in the dish. Cover with foil while you make the biscuits. In a small skillet, cook the bacon until crisp. Remove to a paper towel lined plate and set aside. In a bowl, combine the flour, baking powder and salt. Add the butter, and with a fork or a pastry cutter, cut the butter into the flour mixture until it resembles coarse crumbs. Stir in the cheddar cheese and the bacon. Add the cream and stir just until combined. Dust a work surface with flour and pour the mixture out onto it. Knead a few times, just until the mixture comes together. Roll the dough out to about 1/3” thick. Using a round cutter, about 3” in diameter, cut out 9-12 biscuits. (I don’t like to re-roll the scraps as they can become tough, so I will just bake the scraps on a separate baking sheet to let the kids eat.) Uncover the pot pie mixture and place the biscuits on top. Bake the until the pot pie is bubbly and the biscuits have started to brown, about 20-25 minutes. If the biscuits start to get too brown, cover the dish with foil. Remove from the oven. As soon as the dish comes out of the oven, brush the melted butter on top of the biscuits. Let the mixture sit for 5 minutes before serving.

Waffled Breakfast Grilled Cheese

Waffled Breakfast Grilled Cheese

Waffled Breakfast Grilled Cheese

4 slices thick cut bacon

4 eggs

2 tsp. milk

1 tsp. butter, plus more for buttering the bread

4 slices whole grain or whole wheat bread

2 slices cheddar cheese

 

In a large skillet, cook the bacon until crisp. Drain on paper towels. In a bowl, whisk the eggs together with the milk. Salt and pepper to taste. Melt the 1 tsp. of butter in a skillet over medium heat and add the eggs. Scrambled to your desired doneness. Heat a waffle iron to high heat. Butter the outsides of the bread. Place one slice of bread, buttered side down, on the waffle iron. Add half of the eggs, 2 slices of bacon and a slice of cheese. Place another piece of bread on top, buttered side out. Repeat with the second sandwich. Close the waffle maker and cook until the bread is toasted and the cheese is melted.