Makes: 8 very large servings
3 tablespoons butter
1 large onion, diced small
3 ounces tomato paste
1 cup Worcestershire sauce
1 cup port wine
½ cup packed brown sugar
1 pound ground beef
1 pound ground pork
1 pound ground veal
½ cup prepared roasted and chopped garlic (see note)
½ tablespoon dried basil
½ tablespoon dried thyme
1 teaspoon salt
½ teaspoon freshly ground black pepper
2 ½ cups panko bread crumbs
3 eggs
1 pound applewood smoked bacon
Cognac sauce:
2 teaspoons butter
1 large onion, diced
1 shallot, diced
4 sprigs thyme
1 teaspoon black peppercorns
1 bay leaf
2 cups cognac or brandy
2 cups veal stock (available at specialty food stores)
2 cups veal demi-glace (available at specialty food stores)
¼ cup heavy whipping cream
Make cognac sauce: In a medium pan, heat butter. Add onion, shallot, thyme, peppercorns and bay leaf and sauté until onion and shallots are golden brown. Add cognac and reduce by more than half. Add stock and demi-glace and reduce until it is thick enough to coat the back of a spoon. Remove from heat and strain. Discard solids.
At this point, you can store this in an airtight container until ready for serving. (Cream will be added just before serving.)
In a large saute pan, melt butter. Add onion and cook over low heat 20 minutes, stirring regularly, until caramelized. Add tomato paste and cook 2 to 3 minutes. Add Worcestershire sauce, port and sugar. Set aside.
In a large bowl, combine meat, garlic, spices, eggs, panko and reserved onion mixture. Mix by hand to combine thoroughly.
Set about a 17-by-13-inch baking sheet horizontally in front of you. Line generously with heavy-duty foil. Foil should come well over ends of the pan.
Lay bacon slices horizontally on the foil so that they run from top of pan to bottom. You will have to overlap them slightly.
On the right side of bacon strips, form meat into a loaf to cover the bacon strips.
Using the foil, roll the meat mixture over the remaining bacon to completely encase the meatloaf. Seal the open ends of the bacon by weaving a toothpick or wooden skewer through the strips. Set loaf, skewers side down, on the baking sheet and then cover completely in foil.
Preheat oven to 400 degrees.
Set meatloaf on a baking rack over a jellyroll pan. Bake in preheated oven 1 hour, then remove meatloaf from oven and remove the foil. Return meatloaf to oven (setting it on the rack over the pan), and bake 15 minutes or until bacon is crisp.
Let cool slightly, then cut into sections. Set flat on a plate so bacon slices surround the meatloaf.
Immediately before serving, add cream to the cognac sauce and bring to a simmer, then pour over meatloaf.
Notes: If desired, you can make your own garlic. Take ½ cup chopped garlic and roast in preheated 350-degree oven 1 hour, or until soft and light brown.
bacon recipe source: Mike Stoner and Duffy O'Neil, North Star American Bistro, 19115 W. Capitol Drive, Brookfield, WI 53045; Journal Sentinel (@journalsentinel)
Showing posts with label basil. Show all posts
Showing posts with label basil. Show all posts
Saturday, June 04, 2016
Saturday, April 30, 2016
3904. PEPPERY MASCARPONE PASTA SAUCE with BACON
Servings: 4-6
3 tablespoons olive oil
1 garlic clove, crushed
1/3 cup diced onion
6 slices thick-cut peppered bacon, cut in thin 1-inch-long strips
2 cups tomato puree
1 cup water
Salt and pepper, to taste
1 (8-ounce) container mascarpone cheese
1 tablespoon julienned fresh basil leaves
On low heat, heat the oil in a large sauté pan. Add the garlic and sauté until aromatic, but not brown. Remove the garlic. Add the onion and cook over low heat until tender, about 10 minutes. Do not brown. Stir in the bacon. Raise the heat and cook until the bacon cooks through but does not crisp. Add the tomato purée and water. Salt and pepper to taste. Simmer about 20 to 30 minutes or until the sauce thickens and reduces a little. Remove from the heat. Add the cheese and basil, and stir well. Makes enough for 1 pound pasta.
bacon recipe source: Wisconsin Milk Marketing Board (@WisconsinCheese), 8418 Excelsior Drive, Madison, Wisconsin 53717
3 tablespoons olive oil
1 garlic clove, crushed
1/3 cup diced onion
6 slices thick-cut peppered bacon, cut in thin 1-inch-long strips
2 cups tomato puree
1 cup water
Salt and pepper, to taste
1 (8-ounce) container mascarpone cheese
1 tablespoon julienned fresh basil leaves
On low heat, heat the oil in a large sauté pan. Add the garlic and sauté until aromatic, but not brown. Remove the garlic. Add the onion and cook over low heat until tender, about 10 minutes. Do not brown. Stir in the bacon. Raise the heat and cook until the bacon cooks through but does not crisp. Add the tomato purée and water. Salt and pepper to taste. Simmer about 20 to 30 minutes or until the sauce thickens and reduces a little. Remove from the heat. Add the cheese and basil, and stir well. Makes enough for 1 pound pasta.
bacon recipe source: Wisconsin Milk Marketing Board (@WisconsinCheese), 8418 Excelsior Drive, Madison, Wisconsin 53717
Tuesday, April 19, 2016
3893. ASIAGO KOHLRABI NOODLE FRITTATA with CORN, BACON and BASIL
Servings: 4
1 head of corn
5 pieces of bacon
10 eggs, beaten
5 pieces of basil, ribboned
1/4 cup shredded asiago cheese
salt and pepper, to taste
1/2 tablespoon extra virgin olive oil
1 large garlic clove, minced
pinch of red pepper flakes
1 kohlrabi, peeled, Blade C
Preheat the oven to 375 degrees.
Place the corn in a saucepan, cover with water and bring to a boil. Once boiling, cook for 2 more minutes or until easily pierced with a fork and drain into a colander. Rinse with cold water so it's easier to handle and then shave the kernels off with a knife into a bowl. Set bowl of kernels aside.
While the corn is cooking, place a large skillet over medium-high heat, coat with cooking spray and cook the bacon until crispy, in batches, if needed. Set aside on a paper towel lined plate and crumble.
Once bacon and corn are cooked, add to a bowl with the eggs, basil and asiago cheese. Season with salt and pepper and set aside.
Set a 10 or 12" skillet (preferably cast iron) over medium heat and add in the olive oil. Once oil heats, add in the garlic and red pepper flakes. Cook for 30 seconds or until fragrant and then add in the kohlrabi noodles and season with salt and pepper. Toss frequently for 3-5 minutes and cook until mostly wilted. Once wilted, pour in the egg mixture evenly over the kohlrabi.
Let cook for 2-3 minutes or until the bottom sets into the skillet.
Bake for 20-25 minutes or until when you pierce with a skewer (or fork), the skewer comes out clean and the edges of the frittata are lightly golden brown. Serve for 4 or 8.
bacon recipe source: Inspiralized, July 13, 2014
1 head of corn
5 pieces of bacon
10 eggs, beaten
5 pieces of basil, ribboned
1/4 cup shredded asiago cheese
salt and pepper, to taste
1/2 tablespoon extra virgin olive oil
1 large garlic clove, minced
pinch of red pepper flakes
1 kohlrabi, peeled, Blade C
Preheat the oven to 375 degrees.
Place the corn in a saucepan, cover with water and bring to a boil. Once boiling, cook for 2 more minutes or until easily pierced with a fork and drain into a colander. Rinse with cold water so it's easier to handle and then shave the kernels off with a knife into a bowl. Set bowl of kernels aside.
While the corn is cooking, place a large skillet over medium-high heat, coat with cooking spray and cook the bacon until crispy, in batches, if needed. Set aside on a paper towel lined plate and crumble.
Once bacon and corn are cooked, add to a bowl with the eggs, basil and asiago cheese. Season with salt and pepper and set aside.
Set a 10 or 12" skillet (preferably cast iron) over medium heat and add in the olive oil. Once oil heats, add in the garlic and red pepper flakes. Cook for 30 seconds or until fragrant and then add in the kohlrabi noodles and season with salt and pepper. Toss frequently for 3-5 minutes and cook until mostly wilted. Once wilted, pour in the egg mixture evenly over the kohlrabi.
Let cook for 2-3 minutes or until the bottom sets into the skillet.
Bake for 20-25 minutes or until when you pierce with a skewer (or fork), the skewer comes out clean and the edges of the frittata are lightly golden brown. Serve for 4 or 8.
bacon recipe source: Inspiralized, July 13, 2014
Saturday, April 16, 2016
3890. BASIL-STUFFED CHICKEN BREASTS with BACON
Servings: 4
6 slices bacon
2 cups coarsely chopped basil
1 small garlic clove
1/4 cup extra-virgin olive oil
1/2 teaspoon fresh lemon juice
Salt
4 skinless, boneless chicken breast halves, halved diagonally
Freshly ground pepper
1 cup all-purpose flour
2 large eggs, lightly beaten
1 cup fine fresh bread crumbs
2 tablespoons unsalted butter
2 tablespoons pure olive oil
In a large skillet, cook the bacon over moderate heat until crisp, about 5 minutes. Drain, then coarsely chop the bacon. In a food processor, puree the bacon, basil and garlic to a paste. With the machine on, add the olive oil in a thin stream. Transfer the stuffing to a bowl. Stir in the lemon juice and season with salt.
Make a 1-inch horizontal incision in each piece of chicken to form a pocket. Spoon 1 tablespoon of the basil stuffing into each pocket and press gently to close. Season the chicken breasts on both sides with salt and pepper.
Put the flour, eggs and bread crumbs in separate shallow bowls. Lightly flour the chicken breasts, shaking off any excess, then dip them in the eggs and coat with the bread crumbs.
In a large skillet, melt 1 tablespoon of the butter in 1 tablespoon of the oil. Add half of the chicken and cook over moderately high heat until browned and just cooked through, about 3 minutes per side; lower the heat if the chicken browns too quickly. Repeat with the remaining butter, oil and chicken.
Thickly slice the chicken and serve.
bacon recipe source: Marcia Kiesel, Food & Wine, October 1999
6 slices bacon
2 cups coarsely chopped basil
1 small garlic clove
1/4 cup extra-virgin olive oil
1/2 teaspoon fresh lemon juice
Salt
4 skinless, boneless chicken breast halves, halved diagonally
Freshly ground pepper
1 cup all-purpose flour
2 large eggs, lightly beaten
1 cup fine fresh bread crumbs
2 tablespoons unsalted butter
2 tablespoons pure olive oil
In a large skillet, cook the bacon over moderate heat until crisp, about 5 minutes. Drain, then coarsely chop the bacon. In a food processor, puree the bacon, basil and garlic to a paste. With the machine on, add the olive oil in a thin stream. Transfer the stuffing to a bowl. Stir in the lemon juice and season with salt.
Make a 1-inch horizontal incision in each piece of chicken to form a pocket. Spoon 1 tablespoon of the basil stuffing into each pocket and press gently to close. Season the chicken breasts on both sides with salt and pepper.
Put the flour, eggs and bread crumbs in separate shallow bowls. Lightly flour the chicken breasts, shaking off any excess, then dip them in the eggs and coat with the bread crumbs.
In a large skillet, melt 1 tablespoon of the butter in 1 tablespoon of the oil. Add half of the chicken and cook over moderately high heat until browned and just cooked through, about 3 minutes per side; lower the heat if the chicken browns too quickly. Repeat with the remaining butter, oil and chicken.
Thickly slice the chicken and serve.
bacon recipe source: Marcia Kiesel, Food & Wine, October 1999
Friday, March 25, 2016
3868. ROASTED TOMATO and BACON COBBLER
yields 8 servings
Tomatoes
2 1/4 pounds Roma tomatoes, cut into 1/2-inch thick slices
2 tablespoons extra virgin olive oil
1 teaspoon each kosher salt and sugar
1/2 teaspoon coarse ground black pepper
Filling
1 tablespoon vegetable oil
1 medium sweet onion, thinly sliced
1 cup shredded sharp cheddar cheese
1 cup shredded Havarti cheese
1/4 cup shredded Parmesan cheese
1/2 cup mayonnaise
1/4 cup chopped sun-dried tomatoes
1/4 cup sliced fresh basil leaves
2 tablespoons chopped fresh parsley
1/4 teaspoon each kosher salt, coarse ground black pepper and red pepper flakes
Crust
1 package yellow cornbread/muffin mix
4 slices thick cut bacon, cooked and crumbled
2 tablespoons chopped sun-dried tomatoes
2 tablespoons chopped fresh parsley
2/3 cup milk
For tomatoes: HEAT oven to 450ºF. Line a large baking pan with foil. Brush with 1 tablespoon oil. Place tomatoes on pan, cut side up, in a single layer. Brush with 1 tablespoon oil. Sprinkle with salt, sugar and pepper. Roast until tomatoes are caramelized, 25 to 30 minutes. Reduce heat to 425ºF.
For filling: HEAT oil in 10 1/2-inch cast iron skillet over medium-low heat. Add onions and cook until golden, about 15 minutes, stirring often. Set aside to cool. Combine remaining filling ingredients in medium bowl. Stir in caramelized onions. Arrange half the tomatoes in skillet. Spread with cheese mixture. Layer remaining tomatoes over cheese mixture. Bake 10 minutes.
For crust: STIR together crust ingredients in medium bowl. Pour batter evenly over tomatoes. Bake 12 to 17 minutes or until golden brown. Cool 5 minutes before serving.
bacon recipe source: Martha White Foods, Inc., PO Box 751030, Memphis, TN 38175
Tomatoes
2 1/4 pounds Roma tomatoes, cut into 1/2-inch thick slices
2 tablespoons extra virgin olive oil
1 teaspoon each kosher salt and sugar
1/2 teaspoon coarse ground black pepper
Filling
1 tablespoon vegetable oil
1 medium sweet onion, thinly sliced
1 cup shredded sharp cheddar cheese
1 cup shredded Havarti cheese
1/4 cup shredded Parmesan cheese
1/2 cup mayonnaise
1/4 cup chopped sun-dried tomatoes
1/4 cup sliced fresh basil leaves
2 tablespoons chopped fresh parsley
1/4 teaspoon each kosher salt, coarse ground black pepper and red pepper flakes
Crust
1 package yellow cornbread/muffin mix
4 slices thick cut bacon, cooked and crumbled
2 tablespoons chopped sun-dried tomatoes
2 tablespoons chopped fresh parsley
2/3 cup milk
For tomatoes: HEAT oven to 450ºF. Line a large baking pan with foil. Brush with 1 tablespoon oil. Place tomatoes on pan, cut side up, in a single layer. Brush with 1 tablespoon oil. Sprinkle with salt, sugar and pepper. Roast until tomatoes are caramelized, 25 to 30 minutes. Reduce heat to 425ºF.
For filling: HEAT oil in 10 1/2-inch cast iron skillet over medium-low heat. Add onions and cook until golden, about 15 minutes, stirring often. Set aside to cool. Combine remaining filling ingredients in medium bowl. Stir in caramelized onions. Arrange half the tomatoes in skillet. Spread with cheese mixture. Layer remaining tomatoes over cheese mixture. Bake 10 minutes.
For crust: STIR together crust ingredients in medium bowl. Pour batter evenly over tomatoes. Bake 12 to 17 minutes or until golden brown. Cool 5 minutes before serving.
bacon recipe source: Martha White Foods, Inc., PO Box 751030, Memphis, TN 38175
Monday, March 21, 2016
3864. BACON CAPRESE SANDWICH
Yield: 1 sandwich
1 Ciabatta roll, split (or 2 slices of crusty bread)
2 ounces Fresh mozzarella, sliced
1 small tomato, sliced
4 large fresh basil leaves
3 bacon slices, cooked
Balsamic glaze, for drizzling
Salt and freshly ground black pepper, to taste
Layer fresh mozzarella, tomato slices, basil, and bacon on bottom half of roll (or bread). Drizzle with balsamic glaze and season with salt and pepper, to taste. Sandwich with top half of roll or another slice of bread.
bacon recipe source: Maria & Josh, Two Peas & Their Pod (@TwoPeasandPod), July 10, 2015
1 Ciabatta roll, split (or 2 slices of crusty bread)
2 ounces Fresh mozzarella, sliced
1 small tomato, sliced
4 large fresh basil leaves
3 bacon slices, cooked
Balsamic glaze, for drizzling
Salt and freshly ground black pepper, to taste
Layer fresh mozzarella, tomato slices, basil, and bacon on bottom half of roll (or bread). Drizzle with balsamic glaze and season with salt and pepper, to taste. Sandwich with top half of roll or another slice of bread.
bacon recipe source: Maria & Josh, Two Peas & Their Pod (@TwoPeasandPod), July 10, 2015
Wednesday, January 20, 2016
3803. ZUCCHINI BACON FRITTERS with BASIL-MAYO DIPPING SAUCE
Makes about 40 fritters
For basil mayo:
1 cup basil
1 cup mayonnaise
2 tablespoons water
1 teaspoon fresh lemon juice
For fritters:
About 6 cups vegetable oil for frying
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon cayenne
3 medium zucchini, chopped
1/2 fresh jalapeño, stemmed and minced (including seeds)
2 tablespoons finely chopped chives
1 large egg, lightly beaten
3/4 cup whole milk
6 slices crisp-cooked bacon, finely chopped
Equipment: a deep-fat thermometer
Make basil mayo: Purée basil with mayonnaise, water, and lemon juice in a blender. Transfer to a small bowl and chill until ready to use.
Make fritters: Preheat oven to 200°F. Heat 3 inches oil to 350°F in a deep 5-quart pot over medium-high heat. Meanwhile, whisk together flour, baking powder, cayenne, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Stir together zucchini, jalapeño, chives, and a pinch of salt in another bowl. Add egg, milk, and bacon to zucchini mixture and toss to coat zucchini. Stir in flour mixture until incorporated. Fry small spoonfuls of batter in batches of about 10, turning occasionally, until golden-brown all over, 3 to 4 minutes per batch. Transfer to a paper-towel-lined baking sheet and keep warm in oven. Return oil to 350°F between batches.
Serve fritters with basil mayo.
bacon recipe source: Andrea Albin, Gourmet, July 2010
Wednesday, November 25, 2015
3747. BACON-WRAPPED CORN ON THE COB with CHARRED LIME CREMA
serves eight
3 lb. sliced bacon
1 bunch basil, leaves only, torn
2 jalapeño peppers, thinly sliced
8 ears corn, shucked
Charred lime crema (recipe below)
Charred lime crema (makes 8 servings)
½ cup crème fraîche or sour cream
1 cup heavy cream
4 oz. cream cheese, diced
1 lime
1/4 teaspoon fine sea salt
Let the crème fraîche or sour cream, heavy cream and cream cheese sit at room temperature for 30 minutes.
Meanwhile, heat a grill or grill pan to high. Use a wand-style grater to remove the zest from the lime. Reserve the zest. Cut the lime in half, then grill the halves, cut sides down, until a deep black crust forms, about 10 minutes. Remove the lime halves from the heat and let cool slightly. Juice the charred lime over a mesh strainer set over a large bowl. Discard any solids in the strainer.
Add the lime zest, crème fraîche or sour cream, heavy cream, cream cheese and salt to the lime juice. Use an electric mixer on medium-low to mix until combined. Increase the mixer to high and beat for two to three minutes, or until light and fluffy. Transfer to a container, cover and refrigerate until ready to serve.
Corn on the cob: Line a baking sheet with kitchen parchment.
Lay a 13-by-18-inch sheet of kitchen parchment on the counter and lay six or seven slices of bacon on it alongside each other, slightly overlapping, fat side against meat side, to form a rough rectangle that is as wide as an ear of corn is long. Cover the bacon with a second sheet of parchment and pound lightly with a meat mallet or small saute pan to flatten the bacon and press it together.
Remove the top sheet of parchment. Top the bacon with 10 to 12 small pieces of basil and a few slices of jalapeño pepper. Lay one ear of corn across the bottom of the rectangle and roll the corn up in the bacon, using the parchment to help. If the bacon is particularly long, trim the excess. Transfer the bacon-wrapped corn to the prepared baking sheet, laying it seam side down. Repeat the process with the remaining corn.
Cover the corn with plastic wrap and refrigerate for at least eight hours and up to 24 hours.
When ready to cook, heat the grill to medium.
Grill the corn, starting with the bacon seam side down. Give each ear a quarter turn every five minutes until all of the bacon is crisp and caramelized and the corn is tender, 15 to 20 minutes total. Alternatively, you can lay the bacon-wrapped corn on a rack set over a rimmed baking sheet and cook it in a 350 F oven for 25 to 30 minutes. Serve with charred lime crema.
bacon recipe source: The Seattle Times, June 30, 2015; adapted from Home: Recipes to Cook with Family and Friends, by Bryan Voltaggio (Little, Brown, 2015)
Sunday, October 25, 2015
3716. ITALIAN STYLE BAKED BARRAMUNDI with BACON SAUCE
2 barramundi, defrosted
dried basil, sea salt and coarse ground black pepper, to taste
3 strips bacon, chopped
2 cloves garlic, minced
1 1/2 cups chopped tomatoes
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 teaspoon coarse ground black pepper
3-5 sprigs fresh oregano or 1 tablespoon dried oregano
Preheat oven to 400°F. Season the barramundi with dried basil, salt & pepper on both sides. Lay on a sheet of parchment paper (for easy cleanup) on a baking sheet and bake for 15 minutes. While the barramundi is baking chop the bacon into bite size pieces and cook for 2-3 minutes in a medium-size sauce pan, stirring constantly. Add the garlic and cook 1-2 minutes. Add the chopped tomatoes to the bacon and stir to combine. Add the onion powder, garlic powder, black pepper and oregano and let the sauce come to a boil. (This should happen right around the time the barramundi finishes in the oven.) Plate the barramundi, spoon the tomato sauce on top and serve.
bacon recipe source: Marla Sarris (@MARLAsarris), Paleo Porn (@PaleoPornTV)
dried basil, sea salt and coarse ground black pepper, to taste
3 strips bacon, chopped
2 cloves garlic, minced
1 1/2 cups chopped tomatoes
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 teaspoon coarse ground black pepper
3-5 sprigs fresh oregano or 1 tablespoon dried oregano
Preheat oven to 400°F. Season the barramundi with dried basil, salt & pepper on both sides. Lay on a sheet of parchment paper (for easy cleanup) on a baking sheet and bake for 15 minutes. While the barramundi is baking chop the bacon into bite size pieces and cook for 2-3 minutes in a medium-size sauce pan, stirring constantly. Add the garlic and cook 1-2 minutes. Add the chopped tomatoes to the bacon and stir to combine. Add the onion powder, garlic powder, black pepper and oregano and let the sauce come to a boil. (This should happen right around the time the barramundi finishes in the oven.) Plate the barramundi, spoon the tomato sauce on top and serve.
bacon recipe source: Marla Sarris (@MARLAsarris), Paleo Porn (@PaleoPornTV)
Saturday, August 15, 2015
3650. CARAMELIZED ONION and PEPPERED BACON FLATBREAD
makes 24
servings
1/4 cup firmly packed brown sugar
1/4 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
8 slices thick-sliced bacon
4 cups thinly sliced sweet onion (about 1 lb)
2 cloves garlic, minced
2 tablespoons butter
1 can Pillsbury™ refrigerated thin pizza crust
1 can (14.5 oz) organic diced tomatoes, drained
2 cups (8 oz) shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/4 cup thinly sliced fresh basil leaves
Heat oven to 400°F. Line 15x10-inch pan with sides with aluminum foil. Place cooling rack in pan. In large resealable food-storage plastic bag, combine brown sugar, black pepper and cayenne; shake to combine. Separate bacon slices and place in bag; shake to coat. Place bacon on rack in pan. Bake 25 to 30 minutes, turning once halfway through baking, or until bacon is browned and thoroughly cooked. Cool completely. Chop bacon; set aside.
Meanwhile, in 12-inch skillet, cook onions and garlic in butter over medium heat 15 to 20 minutes, stirring frequently, or until onions are golden brown. Remove from heat; set aside. Spray15x10-inch pan with sides with cooking spray. Unroll pizza crust dough in pan; press dough to edges of pan. Bake 7 minutes. Remove from oven.
Spread onion mixture over partially baked crust; top with drained tomatoes. Sprinkle with mozzarella and Parmesan cheeses; top with bacon. Bake 7 to 11 minutes or until crust is golden brown and cheeses are melted. Remove from oven; sprinkle with basil.
bacon recipe source: Dawn Logterman, Janesville, Wisconsin, Bake-Off® Contest 45, 2012; Pillsbury.com, Pillsbury, General Mills, Inc., P.O. Box 9452, Minneapolis, Minnesota 55440
1/4 cup firmly packed brown sugar
1/4 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
8 slices thick-sliced bacon
4 cups thinly sliced sweet onion (about 1 lb)
2 cloves garlic, minced
2 tablespoons butter
1 can Pillsbury™ refrigerated thin pizza crust
1 can (14.5 oz) organic diced tomatoes, drained
2 cups (8 oz) shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/4 cup thinly sliced fresh basil leaves
Heat oven to 400°F. Line 15x10-inch pan with sides with aluminum foil. Place cooling rack in pan. In large resealable food-storage plastic bag, combine brown sugar, black pepper and cayenne; shake to combine. Separate bacon slices and place in bag; shake to coat. Place bacon on rack in pan. Bake 25 to 30 minutes, turning once halfway through baking, or until bacon is browned and thoroughly cooked. Cool completely. Chop bacon; set aside.
Meanwhile, in 12-inch skillet, cook onions and garlic in butter over medium heat 15 to 20 minutes, stirring frequently, or until onions are golden brown. Remove from heat; set aside. Spray15x10-inch pan with sides with cooking spray. Unroll pizza crust dough in pan; press dough to edges of pan. Bake 7 minutes. Remove from oven.
Spread onion mixture over partially baked crust; top with drained tomatoes. Sprinkle with mozzarella and Parmesan cheeses; top with bacon. Bake 7 to 11 minutes or until crust is golden brown and cheeses are melted. Remove from oven; sprinkle with basil.
bacon recipe source: Dawn Logterman, Janesville, Wisconsin, Bake-Off® Contest 45, 2012; Pillsbury.com, Pillsbury, General Mills, Inc., P.O. Box 9452, Minneapolis, Minnesota 55440
Wednesday, August 12, 2015
3647. BACON LETTUCE TOMATO SPRING ROLL
serves 3-4
fresh lettuce, chopped
2 medium tomatoes (seeded and sliced 1/4" thick)
6 pieces of bacon, fried
fresh basil, mint or other herbs
rice paper
In large bowl, fill it with water and make it warm by adding hot water. Gently dip each rice paper wrapper in warm water for a few seconds till damp. Don't over soak the rice paper. Place rice paper on plate, or working surface. As rice paper begins to absorb the water and become more soft and pliable, begin to add the fillings.
On the 1/3 section of the rice paper wrapper closest to you, start layering your fillings of lettuce, tomatoes and bacon. You can just have 1 bacon per spring roll but if you want to make it extra flavorful and decadent, add 2 slices of bacon.
Start rolling the wrapper over the fillings away from you, tucking and rolling the wrapper with your fingers, making sure all the fillings remain right and round within the rice paper wrapper.
Serve immediately, or cover with plastic wrap to eat a few hours later.
bacon recipe source: Todd Porter & Diane Cu, White on Rice Couple (here), (@WhiteOnRice)
fresh lettuce, chopped
2 medium tomatoes (seeded and sliced 1/4" thick)
6 pieces of bacon, fried
fresh basil, mint or other herbs
rice paper
In large bowl, fill it with water and make it warm by adding hot water. Gently dip each rice paper wrapper in warm water for a few seconds till damp. Don't over soak the rice paper. Place rice paper on plate, or working surface. As rice paper begins to absorb the water and become more soft and pliable, begin to add the fillings.
On the 1/3 section of the rice paper wrapper closest to you, start layering your fillings of lettuce, tomatoes and bacon. You can just have 1 bacon per spring roll but if you want to make it extra flavorful and decadent, add 2 slices of bacon.
Start rolling the wrapper over the fillings away from you, tucking and rolling the wrapper with your fingers, making sure all the fillings remain right and round within the rice paper wrapper.
Serve immediately, or cover with plastic wrap to eat a few hours later.
bacon recipe source: Todd Porter & Diane Cu, White on Rice Couple (here), (@WhiteOnRice)
Saturday, August 08, 2015
3643. BACON and BEER BANH XEO
Crepe batter
2 cups rice flour
1/2 teaspoon salt
1 teaspoon turmeric powder
1 cup water
1/2 cup beer
3/4 cup coconut milk
3 scallions, chopped
8 slices thick cut bacon, cut into 1 inch squares
½ lb shrimp, peeled and deveined
1 medium red onion, sliced into thin strips
Approximately ¼ cup vegetable oil
Dipping Sauce
1 tablespoon lemon juice
2 tablespoons fish sauce
4 tablespoons water
3 tablespoons sugar
2 cloves garlic, minced
2 Thai chili peppers, minced
1 tablespoon pickled carrots and daikon (optional)
Garnish
1 head lettuce
1 bunch cilantro
1 bunch mint
1 bunch basil
In a large bowl, whisk together rice flour, salt, turmeric, coconut milk, water,beer, and scallions. Heat a deep skillet on medium high. To the skillet, add in 1/2 teaspoon of vegetable oil, rotating the pan, allowing the oil to coat the entire bottom surface. Add a few pieces of shrimp and bacon to the pan. Once both the shrimp and bacon are fully cooked, scatter them evenly and ladle in ⅓ cup of the crepe batter. When the crepe sides begin to lift and become somewhat crisp, add in the desired amount of sliced onions to the inside of the crepe. Place a lid over the skillet for about 1 minute. Fold over the crepe like an omelet. Repeat until the batter and meat is all used up, re-greasing the pan with a ½ teaspoon of vegetable oil between each crepe. Serve the banh xeo over lettuce with dipping sauce and vegetable garnish.
bacon recipe source: Jenn, The Noshing Bride, February 17, 2013
2 cups rice flour
1/2 teaspoon salt
1 teaspoon turmeric powder
1 cup water
1/2 cup beer
3/4 cup coconut milk
3 scallions, chopped
8 slices thick cut bacon, cut into 1 inch squares
½ lb shrimp, peeled and deveined
1 medium red onion, sliced into thin strips
Approximately ¼ cup vegetable oil
Dipping Sauce
1 tablespoon lemon juice
2 tablespoons fish sauce
4 tablespoons water
3 tablespoons sugar
2 cloves garlic, minced
2 Thai chili peppers, minced
1 tablespoon pickled carrots and daikon (optional)
Garnish
1 head lettuce
1 bunch cilantro
1 bunch mint
1 bunch basil
In a large bowl, whisk together rice flour, salt, turmeric, coconut milk, water,beer, and scallions. Heat a deep skillet on medium high. To the skillet, add in 1/2 teaspoon of vegetable oil, rotating the pan, allowing the oil to coat the entire bottom surface. Add a few pieces of shrimp and bacon to the pan. Once both the shrimp and bacon are fully cooked, scatter them evenly and ladle in ⅓ cup of the crepe batter. When the crepe sides begin to lift and become somewhat crisp, add in the desired amount of sliced onions to the inside of the crepe. Place a lid over the skillet for about 1 minute. Fold over the crepe like an omelet. Repeat until the batter and meat is all used up, re-greasing the pan with a ½ teaspoon of vegetable oil between each crepe. Serve the banh xeo over lettuce with dipping sauce and vegetable garnish.
bacon recipe source: Jenn, The Noshing Bride, February 17, 2013
Wednesday, June 24, 2015
3598. BUCATINI with BACON, CHERRY TOMATOES and SPRING ONION SAUCE
serves four
salt
1 pound bucatini
Extra virgin olive oil, for drizzling, plus 1 tablespoon
8 slices smoky bacon, chopped
3-4 spring Vidalia onions with a few inches of green tops intact, very thinly sliced or 2 leeks, halved lengthwise, thinly sliced, then washed and dried
4 cloves garlic, grated or finely chopped
1 red chili pepper, seeded and finely chopped or 1 jalapeño or red Fresno pepper, seeded and finely chopped
2 pints ripe cherry tomatoes
1/2 cup dry white wine
black pepper
1/4 cup flat leaf parsley (a couple of handfuls), chopped
a handful of basil leaves, torn or shredded
salt
1 pound bucatini
Extra virgin olive oil, for drizzling, plus 1 tablespoon
8 slices smoky bacon, chopped
3-4 spring Vidalia onions with a few inches of green tops intact, very thinly sliced or 2 leeks, halved lengthwise, thinly sliced, then washed and dried
4 cloves garlic, grated or finely chopped
1 red chili pepper, seeded and finely chopped or 1 jalapeño or red Fresno pepper, seeded and finely chopped
2 pints ripe cherry tomatoes
1/2 cup dry white wine
black pepper
1/4 cup flat leaf parsley (a couple of handfuls), chopped
a handful of basil leaves, torn or shredded
a generous handful of grated Pecorino cheese, plus some to pass at table
Heat a large pot of water to a boil for bucatini, season water with salt then cook pasta to al dente.
In a deep skillet or Dutch oven with tight-fitting lid, heat a drizzle
of olive oil over medium-high heat. Add the bacon and cook until crisp;
remove the bacon with a slotted spoon and reserve on a paper towel-lined
plate. Drain off some fat if the pan has more than a couple of
tablespoons of drippings. Add the sliced spring Vidalia onions or leeks,
garlic and hot pepper and sauté for 2-3 minutes, then add the tomatoes
and stir to combine; cover the pan. Shake the pan occasionally and cook
until the tomatoes begin to burst, 6-8 minutes. Uncover the pot and mash
up the tomatoes with a wooden spoon, add the wine and stir for 1-2
minutes. Season the sauce with some salt and black pepper, to taste,
then reduce the heat to low.
When the pasta is ready, add a ladle of the starchy cooking water to
the sauce along with the parsley, bacon and bucatini and toss for 1-2
minutes with an extra tablespoon of olive oil. Turn off the heat and toss in
the basil and cheese; serve immediately.
bacon recipe source: Rachael Ray.com, August 8, 2012
Wednesday, June 17, 2015
3591. SHRIMP and BACON RAMEN STIR FRY
serves two
2 instant ramen packages, seasonings discarded
1 teaspoon sesame seed oil
2 teaspoons fish sauce
1 tablespoon chili garlic sauce, or to taste
3 pieces bacon, cut into 1/2-inch pieces
1/2 medium onion, sliced
1/4 pound bay shrimp
1 egg
1/4 cup chopped fresh herbs (Thai basil, mint, cilantro, etc...)
Cook the ramen noodles according to manufacturer instructions. Drain, rinse, and set aside. In a bowl combine the sesame seed oil, fish sauce, and chili garlic sauce. Set aside. Heat a large skillet over medium-high heat. Cook the bacon until nearly golden brown, 3-5 minutes. Stir in the onions and shrimp and cook until the shrimp is cooked through and the onions are softened, about 2 minutes. Stir in the egg and cook until the egg is fully cooked, about 1 minute. Toss the drained ramen noodles with the bacon/shrimp mixture. Stir in the sesame seed-fish sauce-chili garlic sauce mixture until the noodles are coated and heated through. Remove from heat, add the fresh herbs and serve warm.
bacon recipe source: Todd Porter & Diane Cu, White on Rice Couple (@WhiteOnRice), September 2014
2 instant ramen packages, seasonings discarded
1 teaspoon sesame seed oil
2 teaspoons fish sauce
1 tablespoon chili garlic sauce, or to taste
3 pieces bacon, cut into 1/2-inch pieces
1/2 medium onion, sliced
1/4 pound bay shrimp
1 egg
1/4 cup chopped fresh herbs (Thai basil, mint, cilantro, etc...)
Cook the ramen noodles according to manufacturer instructions. Drain, rinse, and set aside. In a bowl combine the sesame seed oil, fish sauce, and chili garlic sauce. Set aside. Heat a large skillet over medium-high heat. Cook the bacon until nearly golden brown, 3-5 minutes. Stir in the onions and shrimp and cook until the shrimp is cooked through and the onions are softened, about 2 minutes. Stir in the egg and cook until the egg is fully cooked, about 1 minute. Toss the drained ramen noodles with the bacon/shrimp mixture. Stir in the sesame seed-fish sauce-chili garlic sauce mixture until the noodles are coated and heated through. Remove from heat, add the fresh herbs and serve warm.
bacon recipe source: Todd Porter & Diane Cu, White on Rice Couple (@WhiteOnRice), September 2014
Tuesday, June 02, 2015
3576. BACON, EGG and TOMATO CLUB SANDWICHES
makes 4 large sandwiches
1/2 cup mayonnaise
3 tablespoons finely chopped chives
12 slices sandwich bread, toasted
4 hard-boiled eggs, thinly sliced and seasoned with salt
3 to 4 medium tomatoes, thinly sliced
1 pound sliced bacon, halved and cooked until crisp
2 cups loosely packed mixed herb leaves such as flat-leaf parsley, cilantro, and basil
Stir together mayonnaise, chives, and a pinch each of salt and pepper. Spread 4 slices of toast with some of mayonnaise and top with half of egg, tomato, bacon, and herbs. Spread both sides of 4 more slices of toast with mayonnaise and place on top. Cover with remaining egg, tomato, bacon, herbs, and toast (spread with mayonnaise). Secure sandwiches with picks and cut as desired.
1/2 cup mayonnaise
3 tablespoons finely chopped chives
12 slices sandwich bread, toasted
4 hard-boiled eggs, thinly sliced and seasoned with salt
3 to 4 medium tomatoes, thinly sliced
1 pound sliced bacon, halved and cooked until crisp
2 cups loosely packed mixed herb leaves such as flat-leaf parsley, cilantro, and basil
Stir together mayonnaise, chives, and a pinch each of salt and pepper. Spread 4 slices of toast with some of mayonnaise and top with half of egg, tomato, bacon, and herbs. Spread both sides of 4 more slices of toast with mayonnaise and place on top. Cover with remaining egg, tomato, bacon, herbs, and toast (spread with mayonnaise). Secure sandwiches with picks and cut as desired.
bacon recipe source: Maggie Ruggiero, Gourmet, July 2009
Tuesday, May 19, 2015
3562. WAX BEANS with BACON VINAIGRETTE
yields four servings
2 pounds wax beans
4 ounces bacon ends and pieces
2 tablespoons olive oil
1 shallot, minced
2 cloves garlic, minced
2 tablespoons sherry vinegar
1 pint cherry tomatoes
1/4 cup fresh basil, minced
Kosher salt and freshly ground pepper, to taste
Snap the ends off the wax beans (the part that connects to the stem) and then snap the beans in half again.
Blanch the beans in a large pot of boiling water for 2 minutes, then transfer to a bowl of ice water. When cool, drain.
Chop bacon into small cubes. In large skillet, cook bacon over medium high heat, stirring frequently. When it starts to brown, reduce heat to medium and continue to cook until all the pieces are done, about 20 minutes.
Transfer the cooked bacon pieces to a paper towel covered plate. Drain off excess grease in pan reserving anything that sticks to the pan. Over medium heat, cook the shallots and garlic until tender, about 5 minutes. Add sherry vinegar, stir, and cook for another two minutes. Add cooked bacon, tomatoes and blanched wax beans to the skillet and cook until warm.
Toss in basil, salt and pepper prior to serving.
bacon recipe source: Krissy Allori, Self Proclaimed Foodie (@SP_Foodie), November 19, 2014
2 pounds wax beans
4 ounces bacon ends and pieces
2 tablespoons olive oil
1 shallot, minced
2 cloves garlic, minced
2 tablespoons sherry vinegar
1 pint cherry tomatoes
1/4 cup fresh basil, minced
Kosher salt and freshly ground pepper, to taste
Snap the ends off the wax beans (the part that connects to the stem) and then snap the beans in half again.
Blanch the beans in a large pot of boiling water for 2 minutes, then transfer to a bowl of ice water. When cool, drain.
Chop bacon into small cubes. In large skillet, cook bacon over medium high heat, stirring frequently. When it starts to brown, reduce heat to medium and continue to cook until all the pieces are done, about 20 minutes.
Transfer the cooked bacon pieces to a paper towel covered plate. Drain off excess grease in pan reserving anything that sticks to the pan. Over medium heat, cook the shallots and garlic until tender, about 5 minutes. Add sherry vinegar, stir, and cook for another two minutes. Add cooked bacon, tomatoes and blanched wax beans to the skillet and cook until warm.
Toss in basil, salt and pepper prior to serving.
bacon recipe source: Krissy Allori, Self Proclaimed Foodie (@SP_Foodie), November 19, 2014
Monday, May 11, 2015
3554. STRAWBERRY-BACON PIZZA
makes four servings
5 slices bacon
1/2 cup balsamic vinegar
1 tablespoon honey
2 4.4 oz. whole-grain naan or one 12-inch whole wheat pizza crust
3 ounces goat cheese crumbled (about 3/4 cup)
1 1/2 cups sliced fresh strawberries
1 1/2 cups baby arugula or baby spinach
1/2 cup chopped fresh basil (optional)
Preheat the oven to 375ºF if using naan or 450 degrees if using pizza crust. Lay bacon in a small skillet and cook over medium-high heat until crisp, 5 to 7 minutes, turning once. Transfer to a plate lined with paper towels to drain. Let cool slightly, then crumble. Meanwhile, bring vinegar to a boil over medium-high heat in a small nonstick saucepan. Reduce heat to low and simmer until reduced by half, about 10 minutes. Remove from heat and stir in honey. Return to heat and simmer 3 minutes more; set aside. Top naan or pizza crust with goat cheese, strawberries and bacon. Bake 8 to 10 minutes or until cheese is melted. Top pizza with arugula or spinach and, if desired, basil; drizzle with 2 tablespoons balsamic sauce.
bacon recipe source: Alison Lewis, Fitness Magazine (@FitnessMagazine)
5 slices bacon
1/2 cup balsamic vinegar
1 tablespoon honey
2 4.4 oz. whole-grain naan or one 12-inch whole wheat pizza crust
3 ounces goat cheese crumbled (about 3/4 cup)
1 1/2 cups sliced fresh strawberries
1 1/2 cups baby arugula or baby spinach
1/2 cup chopped fresh basil (optional)
Preheat the oven to 375ºF if using naan or 450 degrees if using pizza crust. Lay bacon in a small skillet and cook over medium-high heat until crisp, 5 to 7 minutes, turning once. Transfer to a plate lined with paper towels to drain. Let cool slightly, then crumble. Meanwhile, bring vinegar to a boil over medium-high heat in a small nonstick saucepan. Reduce heat to low and simmer until reduced by half, about 10 minutes. Remove from heat and stir in honey. Return to heat and simmer 3 minutes more; set aside. Top naan or pizza crust with goat cheese, strawberries and bacon. Bake 8 to 10 minutes or until cheese is melted. Top pizza with arugula or spinach and, if desired, basil; drizzle with 2 tablespoons balsamic sauce.
bacon recipe source: Alison Lewis, Fitness Magazine (@FitnessMagazine)
Sunday, May 10, 2015
3553. WATERMELON BACON SALAD
serves four
4 cups of watermelon, cubed
1 cup strawberries
1 ear of corn, kernels sliced off
½ cup baby arugula
¼ cup basil, chopped
2 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
salt & pepper, to taste
2 pieces bacon, cooked until crisp and crumbled
Combine everything except bacon in a large bowl and toss to combine. Plate and top with a portion of the bacon.
bacon recipe source: Gina Matsoukas, Running to the Kitchen (@runtothekitchen), June 19, 2012
4 cups of watermelon, cubed
1 cup strawberries
1 ear of corn, kernels sliced off
½ cup baby arugula
¼ cup basil, chopped
2 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
salt & pepper, to taste
2 pieces bacon, cooked until crisp and crumbled
Combine everything except bacon in a large bowl and toss to combine. Plate and top with a portion of the bacon.
bacon recipe source: Gina Matsoukas, Running to the Kitchen (@runtothekitchen), June 19, 2012
Tuesday, April 14, 2015
3627. ROASTED ASPARAGUS SPRING ROLLS with BACON
yields about 10 rolls
1 bunch tender baby asparagus (about 1⁄2 pound)
1 tablespoon olive oil
Freshly cracked black pepper
12 slices bacon, crisped
1 cucumber, cut into matchsticks
1 medium carrot, cut into matchsticks (optional)
Lettuce leaves
Fresh basil or mint leaves
Rice paper wrappers
Preheat the oven to 400°F. Trim any dry or tough ends from the asparagus spears. On a sheet
pan, toss the asparagus with the oil. Add pepper to taste. (Do not salt
the asparagus because the bacon will be salty.) Roast until tender, 10 to 15 minutes. (Cooking time will vary depending on the size and thickness of the asparagus.) Gather the asparagus, bacon, cucumber, carrot (if using), lettuce
leaves, herb leaves, and rice paper wrappers and prepare to roll.
To roll: Fill a large bowl with warm (bath-temperature) water. Gently dip
each rice paper wrapper in the water for a few seconds, just until damp.
(Don’t oversoak.) Place the wrapper on a plate or wooden board. As the
wrapper begins to absorb the water and becomes softer and pliable (10 to
30 seconds, depending on the thickness of the wrappers and the water
temperature), begin to add the fillings. On the one-third of the wrapper closest to you, place a layer of
each filling (asparagus, one slice of bacon, cucumber, carrot, lettuce,
and herb leaves). Start rolling the wrapper over the fillings, away from you, tucking
and rolling the wrapper with your fingers, making sure all the fillings
remain within the wrapper and tucking in the sides as you roll.
bacon recipe source: Todd Porter & Diane Cu, White on Rice Couple (@WhiteOnRice)
Tuesday, March 17, 2015
3599. QUINOA SALAD with PEAS, BACON and GOLDEN RAISINS
yields 4-6 servings
1 cup quinoa
1 cup fresh or frozen green peas
2 lemons, zest and juice reserved
1/4 cup olive oil
2 tablespoons fresh flat leaf parsley, chopped
2 tablespoons fresh basil, chopped
1 tablespoon fresh dill, chopped
1 tablespoon fresh chives, chopped
4 slices thick cut bacon, cooked and crumbled
1/3 cup golden raisins
1/3 cup chopped pecans
Put 2 cups of water in a saucepan and bring to a boil. Add the quinoa and stir. Cover the pan, reduce heat so the water is just simmering, and cook until the quinoa is tender, about 15 minutes. Add the peas to the pan and stir with the quinoa. Cover and cook another 5 minutes. Transfer the quinoa to a large bowl. In
a small bowl, combine the lemon zest, lemon juice, olive oil, parsley,
basil, dill, and chives. Season with salt and pepper. Stir to combine. Pour the dressing over the quinoa. Add the bacon, raisins and chopped pecans and toss to coat. Serve warm, at room temp, or cold from the fridge.
bacon recipe source: Rachael White, Set the Table (@rachaelwhiteSTT), March 2014
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