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Bacon Cheddar Potatoes in Foil

Bacon Cheddar Potatoes in Foil

Bacon Cheddar Potatoes in Foil

 

1 ½ – 2 pounds baby red potatoes – cut into 1-inch pieces

3 strips uncooked bacon – finely chopped

3 T. butter – melted

1 packet ranch dressing seasoning mix

salt and pepper – to taste

1 cup shredded cheddar cheese

chopped parsley – for topping

 

In a large bowl combine potatoes, bacon, butter, ranch seasoning, and salt and pepper to taste. Mix well. Portion the potato mixture out into the center of four 12×12 inch pieces of foil. Top with shredded cheddar cheese. Wrap foil tightly around potatoes. Pierce foil 3-4 times with a fork. Grill over medium heat for 20-25 minutes OR bake at 425 for 25-35 minutes, until potatoes are tender. Top with chopped parley and serve.

Kentucky Hot Browns Finger Sandwiches

Kentucky Hot Browns Finger Sandwiches

Kentucky Hot Browns Finger Sandwiches

 

2 T. unsalted butter

2 T. all-purpose flour

2 cups heavy cream

1/2 cup grated Pecorino Romano cheese

Pinch of freshly grated nutmeg

1 tsp. kosher salt

1/2 tsp. finely ground black pepper

4 thick-cut slices Texas Toast, crusts removed, toasted

16 slices roasted turkey

4 Roma tomatoes, cored and chopped

8 cooked thick-cut bacon slices, chopped

Chopped fresh parsley

Paprika

 

Preheat the broiler. Melt the butter in a small saucepan over medium-high heat. Add the flour and whisk until combined. Cook, whisking, until a light golden roux comes together, about 1 minute. Slowly whisk in the cream and cook, stirring often, for 2 to 3 minutes, just until the mixture comes to a simmer, then remove from the heat. Whisk in 1/4 cup of the cheese, the nutmeg, salt, and pepper. Toast the bread under the broiler for 30 seconds to 1 minute, until browned to your liking. Place each toasted bread slice in the bottom of an individual ovenproof dish. Top each piece of toast with 4 slices of turkey. Spoon a scant 1/2 cup sauce over each and evenly sprinkle the remaining cheese on top. Place under the broiler and broil until lightly browned and bubbly, 2 to 3 minutes. Remove from the oven and top with the tomatoes and bacon. Place a toothpick or skewer in each of 4 quadrants of each sandwich, then cut in between them to create 4 squares. Sprinkle with parsley, a light dusting of paprika, and a little extra salt and pepper and serve.

Kil’t Greens with Bacon Jam

Kil’t Greens with Bacon Jam

Kil’t Greens with Bacon Jam

 

2 lbs. mixed young greens, such as mustard, chard, kale, and spinach

1/4 cup bacon jam (recipe below)

Kosher salt and freshly ground black pepper, to taste

Optional garnishes: hot pepper vinegar, red onion, sliced boiled egg

Holly Hill Inn’s Bacon Jam

1 lb. good-quality bacon, diced

1 1/2 cups diced onion

1/3 cup bourbon

1 cup apple cider vinegar

1 cup brown sugar

1/4 cup whole-grain mustard

 

For the greens:  Submerge greens in standing water, remove any large stems, and rip leaves into bite-size pieces if necessary. Heat a large cast-iron skillet over medium-high, add bacon jam, and melt. Add greens, turn heat to high, and toss until wilted. Season with salt and pepper. Garnish as desired and serve immediately.

 

For Holly Hill Inn’s Bacon Jam:

 

Cook bacon in a cast-iron skillet over medium-high heat until a good amount of fat has rendered and bacon just starts to turn golden, about 4 to 5 minutes. Add diced onion, turn the heat down to low, and cook together until onion is tender. Add bourbon, vinegar, brown sugar, and mustard, and simmer until thickened, about 10 minutes. Refrigerate until ready to use. (Makes about 2 cups)

Bacon Scallion Hoecakes

Bacon Scallion Hoecakes

Bacon Scallion Hoecakes

 

1 cup self-rising flour

1 cup fine yellow cornmeal

2 tsp. baking powder

1/2 tsp. salt

1/2 T. sugar

2/3 cup buttermilk

1/3 cup water

Scant 1/4 cup bacon fat

1/3 cup crème fraîche (or sour cream)

2 eggs

1/3 cup scallions, thinly sliced

1/4 cup crisp bacon, finely chopped

Canola oil, combined with some bacon fat if desired

 

In a medium bowl, whisk together flour, cornmeal, baking powder, salt, and sugar. In another small bowl, combine buttermilk, water, bacon fat, and crème fraîche or sour cream. Blend well. Add eggs, and mix until just combined. Pour liquid into dry ingredients, and mix just until a thick batter has formed. Stir in scallions and bacon. To keep the hoecakes tender, avoid overmixing. Heat oil and bacon fat in a cast-iron or other heavy skillet over medium to medium-high heat. Use about an eighth of a cup of batter for smaller cakes, or a quarter cup for larger ones. Cook them as you would pancakes, allowing them to fry on one side for about three minutes or until crisp and golden brown. Flip and cook for another couple of minutes. Replenish oil as needed, to maintain a generous film in the pan. Batter will keep for a couple of days tightly covered in the refrigerator. If it seems too thick after storing, stir in a bit more buttermilk or water.

Charlston Red Rice

Charlston Red Rice

Charlston Red Rice

 

4 slices thick-cut bacon, chopped

1 medium yellow onion, roughly chopped

1 stalk celery, finely chopped

1 large bell pepper (any color), chopped

4 cloves of garlic, minced or pressed

6 ounces andouille sausage, chopped into pieces

1 (6-ounce) can tomato paste

1 (8-ounce) can tomato sauce

1 tablespoon packed light or dark brown sugar

2–3 teaspoons Creole Cajun Seasoning– homemade or store-bought

2 cups uncooked long grain rice, rinsed until the water runs clear!

2 cups chicken broth

freshly chopped parsley or scallions, for garnish- optional

 

Preheat the oven to 350°F. Prep the rice: Rinse the rice until the water runs clear. I like to place the rice into a large bowl, fill with cool water, and then gently swish the rice around. Careful not to aggressively handle the rice to not break the rice grains. Drain the water and repeat this process about 6 times to remove as much surface starch as possible. Then drain all water and set the rinsed rice aside until called for in the recipe, below. Add the chopped bacon into a large, deep skillet over medium heat. Cook the bacon, stirring often, until crisp. Then use a slotted utensil to remove the bacon and set aside. There should be plenty of rendered bacon drippings left in the skillet. Add the onion, celery, and bell pepper into the same skillet. Sauté the trinity mixture, stirring every so often until tender and golden, about 4-5 minutes. Then add in the garlic and continue cooking until the garlic is fragrant, about 1 minute. Add the sausage into the pan and cook with the aromatics until the sausage is golden brown, stirring often, about 2-3 minutes. Then add the tomato paste and stir into the sausage/veggie mixture to coat. Continue cooking for another 1-2 minutes to meld.  Pour in the tomato sauce and season the mixture with the brown sugar and Creole Cajun seasoning, stirring to combine. Add the reserved bacon back into the pan along with the rinsed rice directly into the same skillet, stirring to coat with the tomato mixture. Let the rice toast up in the tomato mixture for 3-4 minutes, stirring often. Then pour in the broth and stir everything to combine. Remove the skillet from heat and tent the skillet with foil. Place the skillet onto a large baking sheet and then transfer the entire skillet into the oven. *If your skillet is not oven-safe, simply empty the rice contents into a greased 9×13-inch baking dish and tent with foil. Bake the dish for 30 minutes. Then remove the foil and continue baking for another 15 minutes until the rice is tender.  Remove the rice dish from the oven and let the rice sit, undisturbed, for at least 10 minutes. Afterwards, use a fork to fluff the rice. Taste the rice and season with more Creole Cajun seasoning to preference, if needed. Serve Gullah red rice immediately with a garnish of chopped parsley/scallions, if desired, as-is or alongside your favorite main entree. Enjoy!

White Pizza with Bacon, Leeks, and Cream

White Pizza with Bacon, Leeks, and Cream

White Pizza with Bacon, Leeks, and Cream

 

½ pound thick-cut bacon, chopped

1 medium leek, root and leaf ends trimmed off, white and light green part halved lengthwise and then sliced into thin half-moons

Kosher salt

Freshly ground black pepper

1 (14- to 16-ounce) ball pizza dough

4 ounces Fontina, Gruyère, aged Gouda, or sharp Cheddar cheese, finely grated

¼ cup heavy cream, divided

 

Preheat the oven to 500°F (if using a baking sheet) or as high as it will go (if using a baking stone/steel; place the stone/steel in the bottom third of the oven before you start preheating). Let the oven preheat for at least 30 minutes. Then, if you’re using a baking stone or steel, switch the oven to Broil on high. Put the sliced leek in a colander and rinse it thoroughly under cold running water, using your fingertips to separate the layers. Drain well, then transfer the leek slices to a paper towel–lined plate and blot them dry. In a medium skillet over medium heat, cook the bacon until it just begins to brown at the edges, 5 to 7 minutes. Remove the skillet from the heat and transfer the bacon to a paper towel–lined plate to drain. Pour the bacon grease into a small ramekin for brushing the dough. Stretch or roll out your dough to a 12- to 14-inch circle, then transfer it to a baking sheet / pizza pan or a lightly floured pizza peel (if using a baking stone/steel). Use a pastry brush to spread a very thin layer of bacon grease all over the dough. Scatter the sliced leeks and cooked bacon on top, then sprinkle with the cheese. Drizzle the toppings with half of the heavy cream. Transfer the pizza to the oven and bake until the crust is golden around the edges and evenly browned on the bottom—8 to 10 minutes on the baking sheet, 6 to 8 minutes on the baking stone/steel. Remove the pizza from the oven and immediately drizzle the remaining heavy cream over top. Wait 3 to 5 minutes for the cream to congeal, then slice and serve.

Tex-Mex Waffle Nachos

Tex-Mex Waffle Nachos

Tex-Mex Waffle Nachos

 

4 slices Thick Cut Bacon, chopped

6 Homestyle Waffles, cut into wedges

3/4 cup Finely Shredded Cheddar Jack Cheese

4 Large Eggs

¼ teaspoon sea salt

¼ teaspoon Black Pepper

1 tablespoon Unsalted Butter

1 avocado, peeled, pitted and mashed

¼ small red onion, finely chopped

½ cup Medium Chunky Salsa

3 tablespoons chopped fresh cilantro

Hot sauce (optional)

 

Preheat oven to 425°. Line rimmed baking pan with parchment paper. In small skillet, cook bacon over medium-high heat 5 minutes or until crisp, stirring occasionally; with slotted spoon, transfer to paper towel-lined plate, cool and crumble. Arrange waffles on prepared pan; sprinkle with cheese. Bake 5 minutes or until cheese melts. In large bowl, whisk eggs, salt and pepper. In large, nonstick skillet, melt butter over medium heat; add egg mixture and cook 5 minutes or to desired doneness, stirring occasionally. Serve waffles topped with eggs, bacon, avocado, onion, salsa, cilantro and hot sauce, if desired.

BALT Salad

BALT Salad

BALT Salad

 

8 slices bacon, cut into 1-inch dice

2 T. large capers, thoroughly drained and patted dry

4 thin slices red onion

12 cups assorted lettuces, such as romaine, arugula, escarole and watercress

1 ripe, Fresh California Avocado, seeded, peeled and cut into 1/2-inch dice

4 medium tomatoes, cored and diced

Homemade Croutons (see make-ahead recipe below)

Vinaigrette (see make-ahead recipe below)

1 ripe Fresh California Avocado, seeded, peeled, quartered and thinly sliced

Cracked Black Pepper Oil, optional (see make-ahead recipe below)

 

 

3 T. extra virgin olive oil

4 slices crusty whole wheat bread, torn into small pieces

Salt, to taste

Freshly ground black pepper, to taste

 

1/2 cup Extra virgin olive oil

2 T. apple cider vinegar

1 lemon, juiced

2 tsp. spicy Dijon mustard

2 cloves garlic, crushed or minced

Salt, to taste

Freshly ground black pepper, to taste

 

2 Tbsp. coarsely ground black pepper

1 tsp. salt

1/2 cup Extra virgin olive oil

2 freshly squeezed lemon juice

 

Cook bacon in pan over medium heat until golden and crispy. Remove with a slotted spoon and drain well on paper towels. Leave bacon fat in pan. Increase heat to medium-high. When pan is hot, but not smoking, add capers and sauté for 2 to 3 minutes. Remove with a slotted spoon and drain well on paper towels. Soak onion slices in ice water for 2 to 3 minutes, drain on paper towels and separate into rings.

Toss salad greens in a large bowl with bacon, onion, avocado, tomato and Homemade Croutons. Sprinkle salad with the Vinaigrette and toss to coat all ingredients evenly. Divide salad equally onto plates. Top each with a fan of thinly sliced avocado, and if desired, drizzle with Cracked Black Pepper Oil. Sprinkle with capers and serve immediately.

 

Homemade Croutons

 

Heat oil in a large skillet over medium-low heat. Add bread and season with salt and pepper. Toss to coat with oil and seasoning. Sauté over medium-low heat, stirring frequently, until golden, about 5 to 10 minutes. Remove from heat.

 

Vinaigrette

 

In a small bowl, combine oil, vinegar, lemon juice, mustard, garlic, salt and pepper.

Whisk vigorously to combine. Refrigerate.

 

Cracked Black Pepper Oil

 

In a small bowl, whisk together all of the ingredients. Reserve.

Short-cut Bacon Cheddar Rolls

Short-cut Bacon Cheddar Rolls

Short-cut Bacon Cheddar Rolls

 

11 ounce package refrigerated ready to bake French loaf

5 to 6 slices cooked bacon chopped

1 cup shredded cheddar cheese

1/4 cup butter melted

 

Melt butter in a microwave save bowl. Cut bread into 33 even pieces. Preheat oven to 375 degrees. Roll each piece of dough in butter and put 3 in each muffin tin. Sandwich approximately 1 T bacon and 1 T cheese in the middle of dough. Bake 375 degrees 12 to 14 minutes or until cheese is melted and bread is golden. Serve immediately.

Fake Baked Beans with Crispy Bacon

Fake Baked Beans with Crispy Bacon

Fake Baked Beans with Crispy Bacon

 

1 pound dry white beans, like navy, pea or cannellini (see note)

2whole cloves

1small onion, halved lengthwise and peeled

2garlic cloves, smashed and peeled

1 bay leaf

1 tsp. salt, more to taste

¼ cup ketchup

¼ cup molasses

3T. apple cider vinegar

1½ tsp. dry mustard powder

¼ tsp. Tabasco sauce, or to taste

¼ tsp. freshly ground black pepper

6slices thick-cut bacon

Chopped red onion, for garnish

 

Cover beans with water to top them by 2 inches and refrigerate overnight, or bring to boil in water to cover, cool 1 hour. Drain and rinse beans. Put them in a pot. Stick whole cloves into onion halves and add to pot along with garlic and bay leaf. Cover with enough water to top them by 1 inch. Simmer beans, partly covered, until just tender, about 1 to 2 hours depending upon age and size of beans; do not overcook. Add boiling water if beans look dry during cooking; they should be surrounded by just a little liquid. Remove onion, cloves, garlic (if desired) and bay leaf from pot. Stir in the salt. In a small bowl, mix together ketchup, molasses, vinegar, mustard powder, Tabasco and pepper. Pour mixture into beans and stir well. Add a slice of bacon to pot and bring everything to a simmer. Let simmer over low heat until beans are thickened, about 30 to 45 minutes. Remove bacon slice, if desired. Season with more salt if needed. Just before serving, reheat beans, if necessary. Fry remaining bacon in large skillet and drain on paper-towel-lined plate. Transfer beans to heated gratin dish or baking pan and top with bacon and red onion. Serve hot. Note: You can substitute three 15-ounce cans of white beans (or pinto), if desired. Put them, with their liquid, in a pot and simmer with the ketchup, molasses, vinegar, mustard, Tabasco, pepper and bacon as directed in Step 4. Serve as above.

Apple Bacon Cobbler

Apple Bacon Cobbler

Apple Bacon Cobbler

 

4-5 Slices of bacon

¼ cup (1/2 stick) butter

6 cups of sliced apples (any variety you have on hand)

1 cup apple juice, apple cider or water

1 tsp cinnamon

¼ tsp. fresh grated nutmeg

1-1/2 cup sugar (divided)

1-1/2 cup all-purpose flour

1 T. baking powder

½ tsp. salt

1-1/2 cup Buttermilk (regular milk will work too)

 

Preheat oven to 350 degrees. Choose a cake or lasagna pan that you want to serve your cobbler in. Place your bacon in this pan and throw it in the oven to start cooking while you do the next step. Mix together apples, juice, ½ cup sugar, cinnamon and spices in a pot. Bring to a boil on medium-high heat and cook for about 10 minutes. Add more liquid if needed, you want this a little on the soupy side. Check on the bacon and remove the pan when the bacon is done. Chop bacon into small pieces and throw it in the pot with the apples. Leave the bacon grease in the pan! Add ½ stick of butter to the pan and throw it back into the oven to melt. In a separate bowl, mix 1 cup sugar, Bisquick and buttermilk (throw in a little extra cinnamon if you are feeling wild!) Now, we are ready for the assembly, which is really the important part. Remove the pan containing the bacon grease and butter from the oven. Pour the batter over the happy pork-fat mixture. Spoon the apple-bacon mixture gently over the batter and then pour any remaining batter over the top. The key is to let this cobbler mix together on its own for layers of salty-sweet goodness. Bake at 350 for approximately 30 minutes, or until the top is golden brown.

Crispy Ramen with Cabbage and Bacon

Crispy Ramen with Cabbage and Bacon

Crispy Ramen with Cabbage and Bacon

 

1¼ pounds (567 g) green cabbage, cut into 1-inch (2.5 cm) pieces (½ head)

6 scallions, cut into 1-inch (2.5 cm) pieces

1 large carrot (4 oz/113 g), thinly sliced on the bias

4 slices bacon (3 oz/85 g), cut crosswise into 1-inch (2.5 cm) pieces

One 2-inch (5 cm) piece fresh ginger, cut into thin matchsticks

3 T. extra-virgin olive oil

Kosher salt and freshly ground black pepper

3 T. toasted sesame oil

2 T. oyster sauce

2 T. soy sauce

1 T. Worcestershire sauce

20 ounces (567 g) fresh ramen noodles

Furikake (optional), for serving

 

Position two racks in the middle and lower third of the oven and preheat to 425°F (220°C). Bring a large pot of water to a boil. On a half-sheet pan, toss together the cabbage, scallions, carrot, bacon, ginger, and olive oil. Season with salt and pepper and stir to combine. Roast on the middle rack for 15 to 20 minutes, or until the cabbage starts to soften and brown. Meanwhile, in a small bowl, stir together the sesame oil, oyster sauce, soy sauce, and Worcestershire sauce. Set aside. Add the ramen noodles to the boiling water and cook according to the package directions. Drain and rinse under cold water. (This helps keep the noodles separate.) Remove the hot sheet from the oven and add the noodles and sauce. Toss everything to coat well; I find it easiest to use chopsticks or tongs. Spread in an even layer, pushing some of the noodles to the edges (they’ll get very crispy there).  Roast on the lower rack for 25 to 30 minutes, or until the noodles are browned and crispy at the edges. Using a metal spatula, turn and toss the noodles to reveal the crispy pieces. (For even crispier noodles, re-spread in an even layer and roast for 5 minutes more.) Sprinkle with the furikake, if desired, and serve immediately. For vegetarian crispy noodles, replace the bacon with 7 ounces (198 g) fresh shiitake and/or maitake mushrooms, quartered or torn into bite-size pieces, and add an additional 1 T. sesame oil to the sauce.

Apple, Bacon and Cheddar Bread Pudding

Apple, Bacon and Cheddar Bread Pudding

Apple, Bacon and Cheddar Bread Pudding

 

1 T. unsalted butter

12 ounces bacon, cooked and coarsely chopped (reserve 2 T. bacon drippings)

1 small or medium sweet onion, diced

1 tsp. chopped fresh thyme

1 T. chopped fresh chives

2 cloves garlic, minced

1 medium apple, peeled and diced (about 1½ cups)

2 T. brown sugar

4 cups (packed) stale country white or buttermilk bread, cubed or hand torn (the drier the better)

2½ cups shredded Tillamook Cheddar, plus ½ cup for the top of the pudding

6 eggs

2 cups half-and-half

2 tsp. salt

½ tsp. black pepper

½ tsp. cinnamon

½ tsp. ground nutmeg

Serve with real maple syrup, if desired

 

Butter an 8-by-8-by-2-inch baking dish. Add the bacon drippings to a skillet and heat over medium heat. Sauté diced onions until soft and golden. Stir in the fresh thyme, chives, garlic, apple, and brown sugar and cook 1 to 2 minutes longer. Place half the bread (2 cups packed) into the bottom of the baking dish. Sprinkle half the bacon, half the onion-apple mixture, and 1¼ cups shredded cheese over the bread. Place the remaining bread on top of the ingredients in the baking dish and repeat with the remaining bacon, onion-apple mixture, and 1¼ cups shredded cheese. Press down to keep all ingredients in the baking dish. Whisk together eggs, half-and-half, salt, black pepper, cinnamon, and nutmeg. Slowly pour the mixture over the top of the ingredients and press down a bit to be sure the liquid is evenly distributed. Top the bread pudding with the remaining ½ cup shredded Cheddar. Cover the baking dish with foil and place it in the refrigerator overnight.  When ready to bake, remove the bread pudding from the refrigerator at least 30 to 45 minutes prior to baking. Bringing the pudding to room temperature before baking will ensure that it bakes evenly. To bake, preheat the oven to 350°F. I place my foil-covered baking dish on a baking sheet just in case any liquid escapes. It’ll catch on the baking sheet and not the bottom of my oven. Place the foil-covered baking dish in the oven and bake for about 1 hour. Remove the foil from the baking dish and allow it to bake for another 10 to 15 minutes or until the center of the bread pudding is springy to the touch and the top is golden. When the pudding is done, remove it from the oven and let it rest for about 15 minutes. Serve with a side of maple syrup if desired.

BLTA Lettuce Wraps

BLTA Lettuce Wraps

BLTA Lettuce Wraps

 

6 oz. bacon in slices

2 T. mayonnaise

2 oz. (1½ cups) lettuce (2 leaves per serving)

½ (3½ oz.) avocado

1 (4 oz.) tomato, in slices

salt and pepper

 

In a large skillet over medium heat, fry the bacon until crispy, about 5 minutes. Set aside on a paper towel–lined plate to cool. When cool enough to handle, cut each strip in half crosswise. Squeeze a line of mayonnaise onto each of the lettuce leaves. Top each leaf with a half-slice of tomato, 3 half-slices of bacon, and a slice of avocado. Season to taste with salt and pepper and enjoy!

Bobby Flay’s Colcannon with Cabbage, Scallions, and Bacon Butter

Bobby Flay’s Colcannon with Cabbage, Scallions, and Bacon Butter

Bobby Flay’s Colcannon with Cabbage, Scallions, and Bacon Butter

 

2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes

Kosher salt and freshly ground black pepper

1 cup whole milk

6 bacon slices, cut into thirds

8 T. (1 stick) unsalted butter, softened at room temperature, divided

½ head Napa cabbage, thinly sliced

2 T. apple cider vinegar

1½ T. whole-grain mustard

2 T. honey

⅓ cup scallions, thinly sliced, divided

 

Place the potatoes in a large saucepan, cover with cold water by 2 inches, and add a generous amount of salt. Bring to a boil, reduce to a simmer, and cook the potatoes until they are fork-tender, about 20 minutes. While potatoes are cooking, add milk to a small saucepan and bring to a gentle simmer over low heat, cover and keep warm. For the bacon, place a large sauté pan over medium heat. Add the bacon to the pan and cook until crisp, flipping them occasionally to ensure even cooking. Transfer the bacon to a paper towel-lined plate, reserve the bacon fat, and set aside. For the cabbage, place a large sauté pan over medium heat. Add 2 T. of butter to the pan. Once the butter begins to foam, add the cabbage, season with salt and pepper, and cook for 3 minutes. Add the apple cider vinegar, mustard, and honey. Stir to combine and cook until wilted, about 5 minutes. Fold in 2 T. of scallions and set aside. Once the potatoes are completely cooked through and very soft, drain them well. Return the potatoes to the hot pot to help them dry out further. (Alternatively, you can dry them out in the oven.) Using a potato masher, crush the potatoes until they are just mashed and fluffy. Add 4 T. of butter to the crushed potatoes and fold to combine. Slowly add the warm milk to the crushed potatoes, a little at a time (you may not need all of the milk), folding the mixture until smooth. Season with salt and pepper and then cover to keep warm. For the bacon butter, in a small bowl add the remaining 2 T. of butter and 2 T. of reserved bacon fat. Mix to combine and set aside. To assemble the colcannon, add the cabbage mixture to the mashed potatoes and fold to combine. Transfer the potatoes to a serving bowl, top with the bacon butter, the remaining scallions, and crumbles of the bacon.

Maple Bacon Crack

Maple Bacon Crack

Maple Bacon Crack

 

8 -10 slices bacon, chopped

1 (8-ounce) package crescent rolls (sheet style preferred)

1/4 cup pure maple syrup, divided

3/4 cup light brown sugar, packed

1/3 cup chopped pecan pieces (optional)

 

Preheat the oven to 375°F (190°C). Line a large-rimmed baking sheet with parchment paper and spray with cooking spray. Cook the chopped bacon until soft but not crunchy, about 10 minutes at 400°F (200°C). Drain on a paper towel-lined plate and set aside. Roll out the crescent roll dough onto the prepared baking sheet. Pinch the seams together to make a single sheet. Use a rolling pin to fill the pan as much as possible. Prick the dough all over with a fork. Brush half of the maple syrup evenly over the dough using a pastry brush. Sprinkle the brown sugar evenly on top, doing your best to cover the entire surface. Distribute the cooked bacon pieces evenly over the brown sugar. If using, sprinkle the chopped pecans on top. Drizzle with the remaining maple syrup. Bake for 22-25 minutes, until golden brown. Allow to cool completely before cutting into small pieces and serving.

Beans with Lardons and Sage

Beans with Lardons and Sage

Beans with Lardons and Sage

 

1/2 pound (1 1/4 cups) dried beans such as flageolet, Jacob’s Cattle or cannellini

2 ounces smoked slab bacon, cut into 1/2-inch cubes (1/2 cup cubed)

1 (28-ounce) can plum tomatoes, drained and chopped (about 2 cups diced)

8 leaves fresh sage

8 cloves garlic, peeled

2 dried bay leaves

1 tsp. coarsely ground black pepper

1 tsp. salt

 

Sort the beans to remove any stones. Place them in a bowl and add cold water to cover by 3 inches. Soak overnight, changing the water once or twice. The next day, boil a small pot of water, add the bacon and blanch 10 minutes. Drain and reserve. Drain the beans and place in a large pot. Add the bacon, tomatoes, sage, garlic, bay leaves and pepper. Mix well. Add about 8 cups cold water (to cover the beans by 3 inches) and bring to a boil. Reduce the heat to a simmer, cover and cook, stirring occasionally and adding water if necessary, until the beans are very tender, 3 to 3 1/2 hours. Serve in a warm bowl.

Thousand Island Tomato and Bacon Salad

Thousand Island Tomato and Bacon Salad

Thousand Island Tomato and Bacon Salad

 

Thousand Island is the junk food of the salad dressing category. Yet we love it because it makes us feel fabulously American. I make Thousand Island in a fairly classic way that always tastes so much fresher and zingier than the dressing you get in a bottle. Here I pair it with tomatoes and bacon for a salad that sometimes satisfies my cravings for a Reuben sandwich with potato chips. And to that end, I also use this as a dressed vegetable component on sandwiches and burgers from time to time when I need a special kick. As for the tomatoes, I prefer to buy Sungolds (when in season), grape tomatoes, or Campari tomatoes for this salad. A giant, ripe beefsteak would be great here, too. If you want to keep this dressing vegetarian, sub in 1 T. low-sodium soy sauce for the Worcestershire.

 

4 thin bacon strips, thinly sliced crosswise

1/2 cup mayonnaise

1/3 cup ketchup

2 tsp. capers, chopped, plus 1 T. of the brine

2 tsp. gherkins, thinly sliced, plus 1 T. of the brine

8 bread-and-butter pickles, chopped, plus 1 T. of the brine

3 T. red wine vinegar

1 T. Worcestershire sauce

Freshly ground black pepper

3 pints cherry tomatoes, halved

Maldon salt

1 T. sugar

 

Place the bacon pieces in a medium skillet, add ¼ cup of water, and cook over low heat until the water cooks out and the bacon is crisp, 12 to 15 minutes. Drain the bacon on a plate lined with paper towels. (Reserve the bacon fat for another use.)  In a large bowl, whisk together the mayonnaise and ketchup. Stir in the capers and brine, gherkins and brine, pickles and brine, 2 T. of the vinegar, and the Worcestershire. Season with pepper and taste for seasoning. Arrange the tomato halves, cut-side up, on a serving platter. Season them with a light sprinkle of Maldon salt, the sugar, and the remaining T. vinegar. Drizzle with spoonfuls of the dressing and crumble the bacon over the top.

Poached Eggs on Cheddar Biscuits with Bacon and Sage

Poached Eggs on Cheddar Biscuits with Bacon and Sage

Poached Eggs on Cheddar Biscuits with Bacon and Sage

3 cups all-purpose flour, plus extra for shaping

1/2 tsp. sweet curry powder

1 ½ T. baking powder

2 tsp. sugar

2 tsp. kosher salt

2 1/2 cups heavy cream

1 cup coarsely grated sharp cheddar cheese (preferably yellow cheddar)

1 T. unsalted butter, at room temperature (optional)

 

12 thin bacon strips

20 fresh medium sage leaves

2 tsp. red wine vinegar

4 large eggs

Kosher salt and freshly ground black pepper

1 T. sherry vinegar

 

Preheat the oven to 350°F. In a large bowl, sift together the flour, curry powder, baking powder, and sugar. (Sifting not only ensures that the dry ingredients will be free of lumps but also mixes them together in advance of adding the cream. The less you mix your biscuit dough once liquid is introduced, the tenderer your biscuit will be.) Using your hands, gently work the salt, cream, and cheese into the dry ingredients just until all of the flour is mixed in with the cream. Do not overmix. Turn the biscuit dough out onto a lightly floured surface, and with floured hands, pat the dough into a 9 by 6-inch rectangle that’s 1 to 1½ inches thick. If the outside edges of the dough start to show cracks, cup the edges with your hands while pushing the dough toward its center to compress it. Lightly flour a knife and slice the rectangle into 1½- to 2-inch squares. You should have about 6 biscuits. Grease a nonstick sheet pan with the butter (or use parchment paper). Arrange the biscuits on the prepared pan, leaving some distance between them. Bake until they start to brown lightly, 15 to 18 minutes. Remove from the oven and set aside. Place the bacon strips in a large skillet (overlapping slightly if needed), add ¼ cup of water, and cook over low heat until the water cooks out and the bacon is crisp, 12 to 15 minutes. Just as the bacon is finishing cooking, add the sage leaves to the skillet and cook, stirring constantly, until the sage pales and crisps, 2 to 3 minutes. Transfer the bacon and sage to a plate lined with paper towels to drain, reserving the fat from the pan. Fill a medium-size shallow pot with about 3 inches of water and bring it to a simmer over medium heat. Add the red wine vinegar. (This will help the eggs to take shape more easily as you poach them.) Crack an egg into a small bowl and then gently drop it into the water. Repeat with another egg, leaving some distance between it and the first. Repeat until all of the eggs are added. Reduce the heat to medium-low and allow the eggs to cook until the whites are firm and completely opaque, 2 to 3 minutes. Use a slotted spoon to gently transfer the poached eggs to a kitchen towel to drain. Season them with salt and pepper. Use a knife to split 4 biscuits in half and place each bottom half on its own plate. Set a poached egg on each bottom half. Stir the sherry vinegar into the reserved bacon fat and drizzle a little of this mixture over each egg. Season with salt. Top each egg with 3 strips of bacon and some of the sage leaves. Cover with the top of the biscuits and serve right away.

Grated Brussel Sprout Salad

Grated Brussel Sprout Salad

Grated Brussel Sprout Salad

 

24 ounces Brussel sprouts, washed and outside layers removed

1 small honeycrisp apple, cut into thin matchsticks

1/3 cup parmigiano-reggiano, finely grated

1/3 cup candied walnuts, crushed into tiny pieces

~2 tablespoons apple cider vinegar

~1/2 cup extra virgin olive oil

Salt and pepper

1/3 cup Applewood smoked bacon, finely chopped (optional)

1 tablespoon bacon drippings (optional)

 

In a large bowl, use the “fine” setting on a cheese grater to finely grate brussel sprouts. Or you can use a food processor to finely chop the brussel sprouts! The “cheese grater” version comes out a bit more perfect but either method works! Add honeycrisp apple thin matchsticks, and finely grated cheese and walnuts. Add bacon (optional). In a separate bowl, whisk together vinegar, olive oil, bacon drippings (optional), and salt and pepper to taste. Pour dressing into brussel sprout mixture. Mix together, adding more olive oil and vinegar if mixture is dry.

One Pot Bacon & Egg Spaghetti with Greens and Herbs

One Pot Bacon & Egg Spaghetti with Greens and Herbs

One Pot Bacon & Egg Spaghetti with Greens and Herbs

 

2 large eggs

3 large egg yolks

1/2 cup grated Parmesan cheese

1/2 cup grated pecorino Romano cheese, plus more for serving

1 tablespoon freshly ground black pepper, plus more for serving

1 1/2 teaspoons kosher salt, divided, plus more as needed

1 tablespoon extra-virgin olive oil

6 ounces bacon, diced

1 medium onion, diced

12 ounces spaghetti

8 ounces (about 8 cups) baby spinach, chopped

1 cup torn fresh basil leaves

1 cup torn fresh parsley leaves and tender stems

 

In a medium bowl, whisk together the eggs, egg yolks, Parmesan, pecorino, pepper, and a pinch of salt. Set aside. In a large sauté pan, heat the oil over medium heat. Add the bacon and cook, stirring occasionally, until the fat renders and the edges crisp, 8 to 10 minutes. Add the onion to the pan and raise the heat to medium-high. Cook, stirring occasionally, until the onion is golden brown and soft, 5 to 7 minutes. If the spaghetti won’t lie flat in the skillet, break it in half. Add it to the pan along with 41 2 3 4 5/4 cups of water and 1 teaspoon of the salt. Cook, uncovered, stirring and tossing the pasta frequently, until it is cooked through but still al dente, 12 to 14 minutes. If the skillet dries out before the pasta is cooked through, add a little water. The pan should stay moist; having a bit of extra pasta water in the pan will make for a creamier, silkier carbonara sauce. Remove the pan from the heat and stir in the egg-cheese mixture, tossing well. Add the spinach, in batches as it begins to wilt, the basil, parsley, and remaining 1/2 teaspoon salt and energetically toss until everything is well incorporated. Cover the pan for 2 minutes to allow the spinach to fully cook. Uncover and toss again.  Serve immediately, sprinkled with pecorino and pepper.

Creamed Corn with Jalapenos, Cheese & Bacon

Creamed Corn with Jalapenos, Cheese & Bacon

Creamed Corn with Jalapenos, Cheese & Bacon

 

3 slices bacon, cut into thin pieces

3 tablespoons butter

1/2 medium onion, finely chopped

1 large jalapeno pepper, seeds & membrane removed, chopped

3 cups frozen corn

1 cup heavy cream

1/2 cup shredded cheese (I used Mexican Cheese Mix)

Salt & course ground black pepper & hot sauce to taste

 

In a large skillet, cook bacon until crisp. Remove and set aside leaving fat in pan. Add butter and when melted add onion and jalapeno. Saute over medium heat, stirring constantly until onion is transparent. Add corn and toss to coat then cover and cook for 5 minutes, stirring occasionally. Remove lid and cook another 2 minutes, stirring often. Add cream and cook until mixture comes to a boil and thickens. Add shredded cheese, season with salt, pepper and hot sauce. Serve immediately. Makes 4 to 6 servings.

Bacon, Onion and Beer Jam

Bacon, Onion and Beer Jam

Bacon, Onion and Beer Jam

 

12 ounces bacon

3 extra large onions, halved then sliced

7 large cloves garlic, peeled and finely chopped

2 heaping tablespoons brown sugar

2 tablespoons balsamic vinegar

1 – 12 bottle dark beer (we used Obsidian Stout)

1/2 cup apple juice

Salt and course ground black pepper to taste

 

Chop bacon and cook in a large Dutch oven over medium heat until fat is rendered and bacon starts to crisp. Add sliced onions and stir well. Lower heat slightly and cook, stirring occasionally until onions are softened and starting to caramelize – about 1 hour. Stir in brown sugar, balsamic and beer. Bring to a simmer then lower heat and cook slowly stirring occasionally until mixture is thickened – approximately 2 hours. As mixture starts to dry out, add apple juice and cook until mixture is dark in color and has a thick consistency. Season with salt and pepper to taste. Serve warm. Makes approximately 3 cups.

Caramelized Onion and Bacon Quiche

Caramelized Onion and Bacon Quiche

Caramelized Onion and Bacon Quiche

 

1 unbaked 10 inch pie crust, store bought or my favorite pie crust recipe

1 cup sweet yellow onion (1/2 of a large onion), sliced into thin strips

2 tablespoons butter

4 slices bacon, cooked and crumbled (finely chopped ham could also be used)

1 cup shredded cheddar or Colby-jack cheese

6 eggs

3/4 cup cream

1/2 tsp kosher salt

1/8 teaspoon pepper

1 tablespoon chopped parsley or chives (optional garnish)

 

Preheat your oven to 375 degrees. First, prepare your pie crust. Make sure that you press the fluted top of the crust to the sides of the pie plate to keep it from sliding down when it bakes. Next, caramelized the onions. Melt 2 tablespoons of butter in a medium sized skillet. Cook the onions over medium to medium low heat until golden brown. Spread the caramelized onions, cheese and bacon evenly over the bottom of the pie crust. Whisk together the egg mixture. In a medium sized bowl whisk six eggs and 3/4 cup of cream, add salt and pepper. Pour the eggs in the pie crust. Cover the quiche in aluminum foil that has been sprayed lightly with cooking spray. The foil will keep the pie crust protected while the filling cooks. Bake the quiche covered in foil for 55 minutes. Then carefully remove the foil and bake an additional 5 minutes. You will know the quiche is cooked when the center is firm and the edges are beginning to turn a golden brown. Finally, sprinkle some finely chopped parsley or chives on top.  This caramelized onion and bacon quiche has a buttery pie crust with a delicious savory sweet onion filling. It’s a great dish for Mother’s Day or any spring meal. Sweet onion season begins in April so look for all those delicious Vidalia or Texas 1015 onions and cook up a simply delicious quiche

Gnocchi with Bacon Cream Sauce

Gnocchi with Bacon Cream Sauce

Gnocchi with Bacon Cream Sauce

 

1 lb gnocchi

Water enough to fill a large pot ¾ full

4 strips smoked bacon chopped

2 cloves garlic pressed or minced

2 egg yolks beaten well

¼ cup 59 mL milk or cream

¼ cup 20 g freshly grated parmesan cheese

¼ cup 59 mL chicken broth

½ tablespoon cornstarch

Kosher Salt and freshly cracked pepper to taste

Chopped parsley and more parmesan to garnish

 

Bring a large pot of salted water to a boil. While bringing the water to a boil, in a medium mixing bowl, mix together egg yolks, milk, and parmesan cheese with a fork or whisk. Set aside. In a large high sided sauté pan or large skillet over medium high heat, cook chopped bacon to desired crispness. At this point, you could remove or keep the rendered bacon fat, it’s entirely up to you. Once done, turn heat to low and add garlic. Stir well, making sure garlic doesn’t burn. Add gnocchi to the water and cook for 2-3 minutes, or as package describes. Drain gnocchi, then add to the pan. Add the egg mixture to the skillet (heat still on low, or turned off) and mix well. In a small bowl, whisk the chicken stock into the cornstarch, then add to the sauce to thicken. Taste and season with salt and pepper as needed. Serve immediately with parsley and parmesan as garnish.

Brussels & Bacon Skewers

Brussels & Bacon Skewers

Brussels & Bacon Skewers

 

16 Brussels sprouts

8 slices bacon

2 T. olive oil

1/4 tsp. salt

1/4 tsp. garlic pepper

1 T. brown sugar

8 skewers

 

In a small bowl, whisk together the olive oil, brown sugar, salt, and garlic pepper. Slice the Brussels sprouts in half lengthwise. Stick the end of a piece of bacon through the skewer, add a Brussels sprout half, and fold the bacon back over the Brussels sprout and onto the skewer. Repeat 3 more times, ending with bacon. Brush olive oil and spices on both sides of the skewers. Bring grill to 350°F. Place skewers on grill and grill for 5 minutes on each side or until the bacon is crispy and Brussels sprouts charred.

Oven Roasted Bacon

Oven Roasted Bacon

Thick Cut Bacon

Line a half sheet pan with heavy-duty aluminum foil, shiny side up, and place a wire rack on top. Lay the bacon slices on the rack without overlapping. (I usually grind on some black pepper at this point, but that’s just me. Place on the middle rack of a cold oven, close the door, and crank the heat to 400 F. Roast for 30 minutes, or until desired doneness.

Creamy BLT Chicken

Creamy BLT Chicken

Creamy BLT Chicken

 

4 chicken breasts

6 slices of Certified thick cut bacon

3 garlic cloves, minced

8 oz. cream cheese

3/4 C. milk

2 T. stone ground mustard

1 T. fresh lemon juice

1 T. ranch seasoning

1 tsp.. black pepper

2 tsp. salt

2 1/2 C.. baby spinach

2 C. cherry tomatoes, halved

1 T. chives, minced

 

Cook the bacon in a skillet over medium heat. Place the bacon in the skillet while it is still cold. This will help render as much of the bacon fat as possible. While the bacon is cooking, season each chicken breast with salt, pepper and ranch seasoning. Remove the bacon from the skillet when it’s finished cooking and remove all but 2 T. of the bacon fat from the skillet. You can toss the rest or save it for another recipe! Add the chicken breasts to the skillet. Cook for 5 minutes, then flip. Grab a bowl while the chicken is cooking and add the cream cheese, mustard, lemon juice and milk. Whisk together and set aside. Remove the chicken when it has reached an internal temperature of 165°F. Add the garlic and cook for 30 seconds. Add the cream cheese mixture to the pan. Use a wooden spatula to scrape up all the flavor on the bottom of the pan. Bring the mixture to a boil, then add the spinach and tomato. Let boil until the spinach is wilted and reduces in size, about 2 minutes. Add the chopped bacon and mix. Place the chicken breasts back into the skillet and remove from the heat. Top with extra bacon crumbles and minced chives. To serve, present this dish in the skillet and serve family-style! Serve over rice, pasta or devour on its own. Enjoy!

Loaded Potato Chowder

Loaded Potato Chowder

Loaded Potato Chowder

 

1/2 pound bacon

1 small yellow onion, chopped

2 cloves garlic, chopped

1 tsp. thyme

2 T. dry sherry or white wine

3 C. chicken broth

2 C. half and half

3 chicken bouillon cubes

2 large Russet potatoes, peeled and chopped into small pieces

Salt and Pepper

1 C. shredded cheddar cheese

1/2 C. sour cream

chopped chives

 

Cut the uncooked bacon in small pieces. Heat a heavy pan and fry the bacon pieces until crisp. Remove the bacon bits to a plate lined with a paper towel. Take a paper towel and soak up all but 2 T. of bacon grease and discard. Saute the onion, garlic, and thyme for 5 minutes until the onion is soft and tender. Stir in the dry sherry and cook for 2 minutes. Add the chicken broth, half and half, and bouillon. Bring the broth to a boil. Add the potatoes and reduce the heat to a low simmer. Cover the pot and allow the soup to cook for 20 minutes stirring occasionally. Season with salt and pepper if necessary. To serve the soup, top each bowl with a couple spoonfuls of shredded cheese, sour cream, bacon pieces, and chives.

Sheet Pan Roasted Lemony Parmesan Cabbage and Bacon

Sheet Pan Roasted Lemony Parmesan Cabbage and Bacon

Sheet Pan Roasted Lemony Parmesan Cabbage and Bacon

 

4 C. (1 pound) green cabbage, chopped into 3 x ½ inch strips

½ pound applewood smoked bacon, sliced into ¼ inch pieces

1 medium white onion, thinly sliced

4 ounces grated parmesan cheese

2 T. lemon zest

1 tsp. kosher salt

¾ tsp. pepper

3 T. olive oil or neutral vegetable oil

1 tsp. crushed red pepper flakes (optional)

2 T. fresh chives, finely chopped

 

Preheat the oven to 400°F. Coat a rimmed sheet pan (13” x 18”) with nonstick cooking spray. Layer all ingredients evenly across the pan and place into the preheated oven. Roast the cabbage and bacon for 40 minutes, stirring halfway through for even cooking. Once the tips of the cabbage are brown and the bacon is crisp, remove the pan from the oven and serve immediately.

One Pot Bacon & Egg Spaghetti with Greens and Herbs

One Pot Bacon & Egg Spaghetti with Greens and Herbs

One Pot Bacon & Egg Spaghetti with Greens and Herbs

 

2 large eggs

3 large egg yolks

1/2 C. grated Parmesan cheese

1/2 C. grated pecorino Romano cheese, plus more for serving

1 T. freshly ground black pepper, plus more for serving

1 1/2 tsp. kosher salt, divided, plus more as needed

1 T. extra-virgin olive oil

6 ounces bacon, diced

1 medium onion, diced

12 ounces spaghetti

8 ounces (about 8 cups) baby spinach, chopped

1 C. torn fresh basil leaves

1 C. torn fresh parsley leaves and tender stems

 

In a medium bowl, whisk together the eggs, egg yolks, Parmesan, pecorino, pepper, and a pinch of salt. Set aside. In a large sauté pan, heat the oil over medium heat. Add the bacon and cook, stirring occasionally, until the fat renders and the edges crisp, 8 to 10 minutes. Add the onion to the pan and raise the heat to medium-high. Cook, stirring occasionally, until the onion is golden brown and soft, 5 to 7 minutes. If the spaghetti won’t lie flat in the skillet, break it in half. Add it to the pan along with 41 2 3 4 5/4 C. of water and 1 tsp. of the salt. Cook, uncovered, stirring and tossing the pasta frequently, until it is cooked through but still al dente, 12 to 14 minutes. If the skillet dries out before the pasta is cooked through, add a little water. The pan should stay moist; having a bit of extra pasta water in the pan will make for a creamier, silkier carbonara sauce. Remove the pan from the heat and stir in the egg-cheese mixture, tossing well. Add the spinach, in batches as it begins to wilt, the basil, parsley, and remaining ¥2 tsp. salt and energetically toss until everything is well incorporated. Cover the pan for 2 minutes to allow the spinach to fully cook. Uncover and toss again.  Serve immediately, sprinkled with pecorino and pepper.

Smothered BLT Chicken

Smothered BLT Chicken

Smothered BLT Chicken

 

6 slices (6 oz) bacon, chopped

1 1/2 T. olive oil, divided

2 (12 oz each) or 4 (6 oz each) boneless skinless chicken breasts

Salt and black pepper

1 1/2 tsp. Italian seasoning

10 oz. (2 cups) grape tomatoes (halved)

1 T. minced garlic (3 cloves)

1 C. low sodium chicken broth, plus 1 1/2 Tbsp

1 T. cornstarch

3 C. packed (3 oz) fresh spinach, roughly chopped

1/2 C. (1 oz) finely shredded parmesan cheese

1/3 C. heavy cream

 

Add bacon to a 12-inch skillet, cook over medium heat, tossing occasionally until cooked and crisp. Transfer to a plate lined with paper towels. If using 2 (12 oz) chicken breasts then butterfly and cut into 2 portions through the thickness. Pound each piece with a meat mallet to even the thickness. If using 4 (6 oz) pieces then pound each to an even 1/2-inch thickness. Dab chicken pieces dry with paper towels. Season each side evenly with salt and pepper and Italian seasoning. Heat 1 T. olive oil in a clean 12-inch skillet over medium-high heat. Add chicken pieces in a single layer and cook until golden brown on each side and cooked through, about 4 minutes per side. Transfer to a plate. Set pan over medium heat, add remaining 1/2 T. olive oil. Add tomatoes and garlic and saute 30 seconds. Pour in chicken broth, bring to a simmer, reduce heat to medium-low and let simmer 2 minutes. Whisk together cornstarch and remaining 1 1/2 T. chicken broth. Pour into skillet and stir. Let cook and thicken, while stirring, about 30 seconds. Stir in spinach, cooked bacon and parmesan cheese. Cook until spinach wilts. Stir in heavy cream. Season sauce with salt as needed and pepper to taste. Return chicken pieces, and spoon sauce over chicken and serve.

Bruleed Goat Cheese with Bacon Jam

Bruleed Goat Cheese with Bacon Jam

Bruleed Goat Cheese with Bacon Jam

 

1 pound bacon, cooked, drained and chopped

1 large white onion, julienned

1 C. local honey

1/2 C. sugar

1 C. apple cider vinegar

salt and pepper

 

2 C. goat cheese

6 cloves roasted garlic, pureed

1/2 tsp. white pepper

Turbinado or raw sugar

Herbs for garnish

 

Sweet Potato Chips

 

To prepare Bacon Jam, saute onions in oil until caramelized, about 20 minutes. Add honey, sugar, and vinegar and bring to a strong simmer. Let simmer, stirring occasionally, until the liquid becomes thick and syrupy (about 15 minutes). Reduce heat to low and add bacon. Season with salt and pepper and let cool at least 1 hour before serving. Serve with Bruleed Goat Cheese. Bacon jam will keep for up to 8 days in your refrigerator. To prepare Bruleed Goat Cheese, with a mixer or by hand, mix the goat cheese, roasted garlic, white pepper and salt. Press the mixture into an oven safe ramekin and bake at 400 degrees for 4-5 minutes, until warmed. Sprinkle raw sugar over the top in a thin layer, and brown (brulee) with a torch or place under broiler for 30 seconds. Top with bacon onion jam and serve with sweet potato chips.

BLT Rice Bowl

BLT Rice Bowl

BLT Rice Bowl

 

2 C. rice

1/2 lbs bacon, sliced into 10 cm wide pieces

1 small head of lettuce, thinly sliced such as Romain Lettuce or Green Leaf

1 pint cherry tomatoes, halved

 

1 small ripe avocado

1 C. roughly chopped cilantro

1/4 C. fresh lime juice from 3-4 limes

1/4 C. olive oil

1/2 tsp cumin

1/4 tsp chili powder

1/4 tsp salt

 

Prepare rice as per package instructions. Set aside. Cook bacon in a medium skillet over medium-high heat until browned and crispy, stirring occasionally for about 5 minutes. Remove from pan and drain on paper towel. Set aside. Dressing: Place avocado, cilantro, lime juice, olive oil, cumin, chili powder, and salt in a blender. Mix on high until smooth. Assembly:  Serve rice with bacon, lettuce, tomatoes and the dressing on the side.

BLT Chicken-Avocado Salad

BLT Chicken-Avocado Salad

BLT Chicken-Avocado Salad

 

4 slices bacon

1 (5-oz) pkg baby spinach-spring mix blend

2 Roma tomatoes, cut into wedges

⅓ C. crumbled blue cheese

⅓ C. chopped pecans

1 avocado, sliced

2½ C. shredded rotisserie chicken

½ C. balsamic vinaigrette

 

Cook bacon in a skillet 6 to 8 minutes or until crisp. Drain and cool. Crumble bacon.

Arrange greens, tomatoes, cheese, nuts, avocado, bacon, and chicken on a large platter. Drizzle with dressing

Build-Your-Own BLT Board

Build-Your-Own BLT Board

Build-Your-Own BLT Board

 

Sliced Sandwich Bread (toasted)

Bacon

Lettuce

Tomatoes

Mayonnaise

Dijon Mustard

Sunny-Side-Up Eggs

Avocado (sliced)

Red Onions (sliced)

Sautéed Shrimp

Pickles

Basil

salt and pepper

 

Start by baking the bacon and toasting the bread.  You can toast the bread all at once by lining up the slices of bread on a baking sheet, and baking them at 400ºF for 6-8 minutes, turning halfway through. While the bread and bacon are in the oven, slice the tomatoes, onion, and avocado and prep the lettuce. After the bread is toasted and the bacon is done, start cooking the eggs and the shrimp. You can boil, grill, or pan-fry the shrimp to your liking with a simple seasoning of salt and pepper. Arrange the rest of the ingredients on a wood board. Try to keep the bread away from some of the juicier ingredients, like tomatoes and pickles, and make sure to dry the lettuce well so that it doesn’t get soggy before everyone starts building their own sandwiches. Serve and enjoy!

Belgian Beef Carbonnade

Belgian Beef Carbonnade

Belgian Beef Carbonnade

 

6 slices bacon

3 lbs. beef chuck roast, cut into very large chunks

6 C. sliced onions

1½ T. minced garlic

2 C. stout, porter or bock beer

2 T. brown sugar

1 T. dried thyme

2 bay leaves

3 T. cornstarch

3 T. cider vinegar

Hot buttered noodles

Chopped fresh parsley for garnish

 

Fry bacon in large, heavy skillet. Drain on paper towels; coarsely chop it. Remove all but 1 tablespoon of fat from pan; set aside. Dry beef with paper towels; season with salt and pepper. Heat skillet again over medium-high flame then deep-brown the beef chunks in batches, removing each batch to a heavy, oven-safe pot. Use additional fat as required for each batch. Heat oven to 300 degrees. Heat a little more fat in skillet over medium-low flame. Add onions and cook slowly, stirring often, until limp and golden brown, 15 to 20 minutes. Stir in garlic during last 5 minutes. Add mixture to the beef in pot. Raise heat under skillet, stir in beer and bring to simmer, scraping bits from bottom. Stir in brown sugar, thyme and bay leaves. Bring to low simmer then stir into beef-onion mixture. Cover tightly, place in oven and bake until meat is very tender, 1 ½ to 2 ½ hours. Remove from oven and let stand 20 minutes (or cool and refrigerate overnight). Skim fat from surface. Return to simmer on top of stove. Combine cornstarch and vinegar; stir into stew to thicken it. Season with salt and pepper. Serve over noodles, garnished with parsley and reserved bacon.

 

Bacon Yakisoba (Fried Noodles)

Bacon Yakisoba (Fried Noodles)

Bacon Yakisoba (Fried Noodles)

 

3-4 slices bacon, cut into bite-size pieces

1/4 cabbage, sliced thinly

1 tablespoon vegetable oil

1/4 cup water

1 fresh Yakisoba packet (comes with noodles and seasoning powder)

Kewpie mayonnaise, aonori (seaweed flakes), or pickled ginger, for garnish

 

Cook bacon in large skillet over medium-high heat until almost crispy. Set aside. Drain all but 1 tablespoon bacon fat. (For non-bacon option, start with 1 tablespoon vegetable oil.)  Add cabbage to bacon fat and cook until soft. Set aside.   In same pan, heat oil and water. Add noodles and pan fry 2-3 minutes, until soft. Add bacon and cabbage. Sprinkle in seasoning powder and combine until even.   Divide among 3 plates. Garnish with a few lines of Kewpie mayonnaise, a handful of aonori, and a pinch of pickled ginger.

White Cheddar Soup with Crispy Bacon

White Cheddar Soup with Crispy Bacon

White Cheddar Soup with Crispy Bacon

 

3 Tablespoons unsalted butter

1 1/2 cups finely chopped onion

1 Tablespoon minced garlic

1/4 cup all-purpose flour

4 1/2 cups chicken stock

1 1/2 cups half-and-half

1/4 teaspoon cayenne pepper

1/4 cup dry white wine

12 ounces grated sharp white cheddar cheese

kosher salt

6 bacon slices, cut into 1 inch pieces and cooked until crisp

6 green onions, including 2 inches of green tops, coarsely chopped

 

Heat butter in a large, heavy pot over medium heat. When hot, add the onion and sauté until softened, for 4 to 5 minutes. Add garlic and sauté 1 minute more. Sprinkle flour over the mixture and cook, stirring for 2 minutes. Add the stock and half-and-half and bring mixture to a simmer. Add the cayenne pepper and wine. Add the cheese, a little at a time, stirring until smooth after each addition. Taste soup and season with salt, as needed. Soup can be prepared 1 day ahead; cool, cover and refrigerate. Reheat over medium heat. To serve, ladle soup into 6 bowls and garnish each serving with bacon pieces and green onions.

Bacon Cabbage Dippers

Bacon Cabbage Dippers

Bacon Cabbage Dippers

 

1 medium head green cabbage

1 lb. bacon

1/4 c. grated Parmesan

2 tbsp. extra-virgin olive oil

Kosher salt

1 tsp. Freshly ground black pepper

1 tsp. dried oregano

 

Preheat oven to 450°. Quarter the cabbage and remove thick stem, then cut each quarter piece in half.  On two large baking sheets, toss cabbage lightly with Parmesan and oil then season with salt, pepper, and oregano.  Wrap a piece bacon around each cabbage wedge. Bake until cabbage is golden and crispy around edges and bacon is cooked through, about 30 minutes. Serve warm with ranch for dipping.