RECIPE: Dawn's bacon post got me going. Post your favorite recipes w/ bacon here. Rec: Bacon Bites

RECIPE:
P

pat-nocal

Well-known member
Had these at a party recently. Very addictive!!! My friend's notes are in parentheses.

From Silver Palate Good Times Cookbook:

BACON BITES

8 oz sliced smoked bacon, preferably thick cut

1 1/2 cups brown sugar

Honey mustard

1. Preheat oven to 375 degrees

2. Separate the bacon slices. You can cut them into halves or thirds. I used halves.) Place the brown sugar in a shallow bowl. Spread one side of each bacon slice with a thin layer of honey mustard. Dip both sides of each bacon slice in the brown sugar to coat thoroughly (but don't try to pat the sugar on so it stays; I found that I did this too had too much sugar on them; the sugar over-powered the other flavors and tended to char during the broiling).

3. Place the bacon on a rack over a pan to catch the drippings.

4. Bake in the upper third of the oven for 20 minutes. Finish browning the bacon under the broiler, watching closely.

5. Let cool slightly but not too long or the bacon will stick to the rack. Transfer to paper towels to drain. Serve at room temperature. (This is the one tricky part because if you take the bacon too soon, the bacon will stick to the paper towels. I let the bacon cool on the rack, then used a sharp edged flat spatula to get them off the rack and on to the paper towels. Perhaps wax paper would work better.)

Makes 6 to 8 portions.

Note: The bacon can be made in advance and refrigerated, but it must be reheated to melt the chilled fat and then cooled to room temperature before serving.

 
Rec: Grilled Pear Salad with Bacon, Roquefort and Port Vinaigrette...so good.

Grilled Pear Salad with Bacon, Roquefort and Port Vinaigrette

1 cup walnut halves, toasted
8 ounces sliced bacon
3 Bosc pears, sliced
Nonstick vegetable oil spray
2 cups ruby Port
1 shallot, sliced
1 cup olive oil
3 tablespoons red wine vinegar

12 cups mixed baby greens
3/4 cup crumbled Roquefort cheese
preparation
Preheat oven to 350̊F. Spread walnuts on baking sheet. Bake until toasted, about 5 minutes. Cook bacon in heavy medium nonstick skillet over medium-high heat until crisp and brown, about 5 minutes. Using slotted spoon, transfer bacon to paper towels to drain. Coarsely chop bacon. Prepare barbecue (medium heat) or preheat broiler. Cut pears into 1/4-inch slices and spray lightly with nonstick spray. Grill or broil pear slices until brown in spots, about 2 minutes per side.

Bring Port and shallot to boil in heavy medium saucepan; reduce heat to medium-low and simmer until reduced to 1/2 cup, about 10 minutes. Strain into large bowl; cool. Whisk oil and vinegar into Port. Season with salt and pepper.

Add greens, cheese, walnuts, bacon and pears to dressing in bowl and toss to coat. Divide among plates and serve.

Source: http://www.epicurious.com/recipes/food/views/103769

Pat's notes: Delicious. Go easy on adding the dressing, may not need it all.

http://www.epicurious.com/recipes/food/views/103769

 
Rec: Red Potato Salad with Bacon and Blue Cheese

Red Potato Salad with Bacon and Blue Cheese

1-1/4 lbs. red potatoes, skin on, sliced 1/4" thick
4 strips of thick sliced bacon, diced
1 shallot, minced
1/2 cup white wine vinegar
3 tbsp extra virgin olive oil
1 tbsp sugar
1 tsp Dijon mustard
Salt and pepper
2 oz. blue cheese, crumbled
1/4 cup scallions, bias sliced

Bring potato slices to a boil in salted water. cook until tender but not falling apart, about 10 minutes; drain. Sauté bacon (as taters cook) in a nonstick skillet over medium high heat. Cook until crisp and browned, abut 5 minutes. Remove from pan and drain on paper towel lined plate; pour off all but 2 T. of drippings. Add shallot; sauté over medium heat until soft. Stir in vinegar, oil, sugar (Annie used Splenda), mustard, salt, and pepper; simmer 1 minute. Remove from heat and pour dressing onto a baking sheet. Top with hot drained potatoes. Add blue cheese, scallions, and reserved bacon; toss gently to coat. season with salt and pepper if desired. Serve warm or room temperature.

Source: Annie from 10/04 Cuisine at Home

Pat’s notes: Very very good, easy too. Served with Pan-Roasted Pork Tenderloin with Herb-and-Mustard Crust and a salad. I let the drained hot potatoes sit in the vinaigrette (in a large bowl instead of a baking sheet) for a bit to cool down and absorb a little of the vinaigrette flavor before tossing with the blue cheese, scallions and bacon. Recommend upping the bacon a bit, especially if you (OR YOUR SPOUSE) are one to munch on them as they sit on the counter calling out to you "eat me, eat me"...LOL. One more thing, I didn't leave 2 tbsp bacon grease in the pan, only enough to saute the shallot, didn't think we needed that much more fat in addition to the olive oil.

Next time I want to try this grilled version which sounds similar and excellent reviews:
http://www.foodtv.com/food/recipes/recipe/0,1977,FOOD_9936_8558,00.html

 
REC: Spinach & Clam Soup Posted before but I don't really have 'recipes' with bacon. I just add it

to so much, for the very reasons that our comedian here, was stating. And I throw it into lots of salads and veg so that my husband will eat them.

Spinach and Clam Soup

6-8 Servings

½ med. onion, diced
4 strips bacon, diced
4 anchovy fillets, minced
1 garlic clove, minced

½ c. butter
2 T. flour
1 qt. chicken broth
1 - 10 /12 oz. pkg. frozen spinach, thawed & squeezed dry
2 - 6 ½ oz. cans baby clams, drained
½ pt. whipping cream
salt and pepper
Pernod (optional but a perfect addition)

Sauté lightly: onion, bacon, anchovies & garlic in skillet on med-high. Remove from heat.

Melt butter in large saucepan over med-high heat. Add flour sitting constantly 2-3 minutes. Slowly stir in stock and bring to a boil. Add onion/bacon mixture, spinach and clams and bring to a boil once again, stirring occasionally. Pour in cream and bring to a boil again. Add s&p to taste. Divide among bowls and add a dash of Pernod to each.

 
REC: Asparagus and Bacon on Toast (nice breakfast, lunch or light supper)

Cook asparagus any way you like, roll it in softened butter, season with salt and pepper and keep warm.

Coarsely chop 3 or 4 slices bacon per person and fry until crisp. Drain on paper towels and pour off most of the bacon fat. Melt some some butter in the fat, add a handful of minced green onion and saute until soft. Add about 1/2 cup heavy cream per person and boil until thickened, about 5 minutes. Stir in minced parsley to taste.

Arrange asparagus on buttered whole wheat toast, top it with the sauce, and sprinkle bacon over top.

 
rec: Bacon Tomato Cups This was initially posted on Gails. I found it from Magnolia, who I

believe found it from Michelle, (I think....)Anyway, it is a great T&T recipe....Love it!


Bacon Tomato Cups

6-8 strips bacon cooked and drained
1 cup grated Swiss cheese
½ cup chopped fresh parsley
1 small onion chopped
½ cup mayonnaise
1 large tomato-seeded
1 container commercial Biscuit dough (i.e.,
Hungry Jack)

Crumble bacon and combine the first six
ingredients. Mix well

Pull a small section of biscuit dough and
press into a mini muffin pan section (press
to form a mini cup.) (Use Hungry Jack . . .
I usually find that I can separate each
individual biscuit into 3-4 pieces. Flatten
each a bit between your fingers before
shaping into tart pan.)

Scoop a tablespoon of the bacon mixture into
cup. Repeat.

Bake until lightly brown, approximately 20
minutes at 350.

 
I made this last year. Rec: Beef tenderloin with roasted shallots, bacon and port

I made this for a special occasion last year. I cheated and did not use shallots, but regular onions. It is a great, easy and unfortunately, expensive recipe.

Beef tenderloin with roasted shallots, bacon and port

Pour a full-bodied red wine, such as a Bordeaux, Merlot or Cabernet Sauvignon.

Serves 12.

1 1/2 pounds large shallots (about 24), halved lengthwise, peeled
3 tablespoons olive oil
6 cups canned beef broth
1 1/2 cups tawny Port
1 tablespoon tomato paste

2 3- to 3 1/4-pound beef tenderloins (large nds), trimmed
2 teaspoons dried thyme
7 bacon slices, chopped
6 tablespoons (3/4 stick) butter
1 1/2 tablespoons all purpose flour

1 large bunch watercress


Position rack in center of oven and preheat to 375°F. In 9-inch-diameter pie pan, toss shallots with oil to coat. Season with salt and pepper. Roast until shallots are deep brown and very tender, stirring occasionally, about 30 minutes.
Boil broth and Port in large saucepan until reduced to 3 3/4 cups, about 30 minutes.

Whisk in tomato paste. (Shallots and broth mixture can be made 1 day ahead. Cover separately; chill.)
Pat beef dry; sprinkle with thyme, salt and pepper.

In large roasting pan set over medium heat, sauté bacon until golden, about 4 minutes. Using slotted spoon, transfer bacon to paper towels. Add beef to pan; brown on all sides over medium-high heat, about 7 minutes.http://www.epicurious.com/recipes/food/views/4542

 
Here are some not T&T recipes that I found while planning our Bacon-Wrapped Theme Fiasco...

These all had high ratings at RecipeZaar. They sound wonderful. One thing I learned from that experience, do not let someone else bbq bacon-wrapped food items other than yourself, or someone you trust.

* Exported from MasterCook *

Bacon Wrapped Boursin Stuffed Chicken Breasts - a Doux! Recipe #214740

Recipe By :by French Tart
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method

2 large boneless skinless chicken breasts
100 g boursin cheese or local garlic & herb spreadable cheese
6 slices smoked streaky bacon or 2-4 slices pancetta
1 teaspoon olive oil
10 cherry tomatoes -- on the vine (10 to 12)
salt
fresh ground black pepper
1/2 lemon -- juice of

Pre-heat the oven to 190C/375F/Gas 5.
Lightly oil an oven proof dish with the teaspoon of olive oil - using a pastry brush is best.
Place one chicken breast between a large piece of cling film and gently beat it with a cook's mallet - beating until large and fairly thin - try NOT make any holes in the chicken! Repeat with the second chicken breast.
Place the chicken breasts on to a work board and spread half the Boursin cheese on each chicken piece - make sure it is spread evenly right up to the edges.
Roll the chicken breasts up - tucking the last small "fillet" flap up and into the stuffed roll.
Wrap the bacon pieces or pancetta ham around the stuffed chicken, making sure they do not overlap too much and the edges are sealed underneath.
Gently lift them into the oiled oven dish.
Season well with freshly ground black pepper. (Season with salt to taste - the bacon will make it quite salty, so watch out when seasoning with salt.).
If using the lemon juice, pour over the top of the chicken breasts now.
Scatter or arrange the cherry tomatoes around the chicken pieces.
Place in the middle of a pre-heated oven and roast for between 45 - 60 minutes; depending on the size of the chicken breasts.
Serve with a selection of vegetables and a jacket potato, making sure you spoon the excess Boursin sauce over the top of the chicken pieces and the roasted cherry tomatoes!
TO FREEZE:.
As soon as you have stuffed and wrapped the bacon around the beaten chicken breasts, wrap individually in cling film and put into a freezer container or a freezer bag. Take them out as required and allow to defrost for 4-5 hours at room temperature or overnight in the fridge.
Cook as above.
Can be frozen for up to 3 months with no adverse effects on the Boursin cheese.

- - - - - - - - - - - - - - - - - - -

* Exported from MasterCook *

Bacon Wrapped Breadsticks Recipe #146926

Recipe By :by Southern_By _Birth
Serving Size : 14 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method14 sesame breadsticks
16 ounces bacon
8 ounces grated parmesan cheese

Preheat oven to 350°F.
Wrap breadsticks in bacon.
Place on cookie sheet and bake for 30 minutes.
Dredge through parmesan while hot.
Allow to cool and crisp, then serve.
Southern_By _Birth note: I got this off of Paula's Home Cooking on the Food Network. I haven't tried it, but it's easy and looks delicious.
- - - - - - - - - - - - - - - - - - -

* Exported from MasterCook *

Bacon-Wrapped Asparagus Recipe #167834

Recipe By :Charlotte J
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method16 spears fresh asparagus -- (16 to 20)
8 slices bacon -- (8 to 10)

Wash and trim asparagus spears.
Cut bacon strips in half crosswise.
Wrap one-half strip bacon around each asparagus spear, leaving tip and end exposed.
Lay on a cookie sheet with sides.
Bake in a preheated 400-degree oven for 20 to 25 minutes, or until bacon is cooked.
Serve warm or at room temperature.

- - - - - - - - - - - - - - - - - - -

 
Oh yeh, this one? My SIL in Pennsylvania makes it for lots of summer gatherings. Rec: Layered Salad

It's yummy.

Layered Salad

1 head iceberg lettuce, sliced in large shreds
1 cup diced celery
8 hard-boiled eggs, sliced
1 10-oz. box frozen peas, uncooked
1/2 cup diced green pepper
1 sweet onion, chopped
14 slices bacon, fried and crumbled
4 oz. cheddar cheese, grated

Layer each ingredient in 9x13 glass serving/baking dish beginning with lettuce and ending with bacon. Make topping and spread over all. Sprinkle cheddar cheese over topping. Cover with plastic wrap. Refrigerate 8-12 hours. Serves 9-12 people.

Topping:
2 cups mayonnaise (I use light mayo)
2 tbsp sugar

Source: My SIL

 
that be it! I love to add things like sliced radishes and pea pods or whatever looks good that day.

It's an oldie that I bring out every once in awhile that everyone seems to love.

 
And here are some T&T.

* Exported from MasterCook *

CHRISTY'S BROCCOLI SALAD

Recipe By :Christy Arnoldy
Serving Size : 10 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient -- Preparation Method

6 cups fresh broccoli florets -- washed and drained
1 bag peas, frozen -- baby
1 medium red onion -- halved and thinly
-- sliced, then halved
-- again
1 package Ranch salad dressing -- mixed with:
1 cup mayonnaise
1 cup milk
1/2 pound bacon -- cooked and crumbled
raisins and sunflower seeds -- optional

Place broccoli in a large glass or ceramic bowl. Pour the frozen baby peas over the broccoli. Place the red onion slices on top of peas and broccoli. Pour Ranch dressing over all, do not toss salad. Cover with plastic wrap and refrigerate overnight. When you are ready to serve, toss the salad and top with the bacon. Add raisins and sunflower seeds if desired.

- - - - - - - - - - - - - - - - - - -

* Exported from MasterCook *

Green Beans With Roquefort and Walnuts

Recipe By :New Basics
Serving Size : 4 Preparation Time :0:00
Categories : Silver Palate Vegetables

Amount Measure Ingredient -- Preparation Method1 pound fresh green beans
4 strips thick-sliced bacon
4 ounces Roquefort cheese
1 1/2 cups walnut halves -- toasted
freshly ground black pepper -- to taste

Bring a saucepan of water to boil and add the beans. Simmer until crisp-tender, about 3 minutes. Drain, rinse under cold water and drain again. Set them aside. Cut the bacon slices into 1/4-inch wide strips. Place them in a skillet and cook over medium heat until well-cooked, 5-7 minutes. Remove the bacon with a slotted spoon (reserve the skillet), and set it aside to drain on paper towels. Add the green beans to the skillet and heat through over medium heat, for 2 minutes. Add the Roquefort, and toss until the cheese just begins to melt, about 30 seconds. Sprinkle with the walnuts and lots of pepper. Serve immediately.

- - - - - - - - - - - - - - - - - - -

* Exported from MasterCook *

SALAD WITH BACON VINAIGRETTE

Recipe By :Dorothy Hendricks
Serving Size : 6 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient -- Preparation Method1 head red leaf lettuce -- torn
1 small red onion -- thinly sliced
6 pieces bacon -- chopped
1/4 cup cider vinegar
2 tablespoons sugar

Brown the bacon in heavy frying pan. Remove pan from heat. Remove bacon to a paper towel to drain. Remove all but 2 tablespoons of bacon fat from frying pan. Add the vinegar and sugar to the frying pan and mix. Toss the salad with the bacon and vinaigrette, and serve immediately.

- - - - - - - - - - - - - - - - - - -

* Exported from MasterCook *

Bacon-Wrapped Dates

Recipe By :
Serving Size : 24 Preparation Time :0:10
Categories :

Amount Measure Ingredient -- Preparation Method12 slices bacon
24 pitted dates

Cut each bacon slice in half crosswise. Place bacon on paper toweling on a microwave-safe plate; cover with another paper towel. Microwave on High 4 minutes. Roll up each date in a piece of bacon, place bacon-wrapped dates on clean toweling on microwave-safe plate; cover with another paper towel. Microwave on High 2-4 minutes, until bacon is crisp.
- - - - - - - - - - - - - - - - - - -

* Exported from MasterCook *

BASALMIC VINEGAR CHICKEN

Recipe By :Gourmet
Serving Size : 4 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient -- Preparation Method1 ounce dried porcini mushrooms -- stems removed
8 chicken thighs -- skin removed
2 slices bacon -- 1/4 inch thick
1 tablespoon olive oil
3 cloves garlic -- minced
1/2 cup red wine -- fruity
1/2 cup beef broth
1/4 cup Basalmic vinegar
1 tablespoon cornstarch -- in 2T water
3/4 cup tomatoes -- chopped
1/4 cup Italian parsley
cooked rice

In a small bowl, soak mushrooms in 1 cup of boiling water. Drain well, save liquid. Remove stems and chop tops. Dredge chicken with flour. In a large skillet cook bacon until brown. Remove and set aside. Add chicken to skillet and brown on both sides. Transfer to a plate and set aside. Discard fat in pan. Add olive oil to skillet. Brown garlic over low heat for 1 minute. Add the mushroom liquid, wine broth, vinegar, and boil for 4 minutes. Add the cornstarch, tomatoes, chicken, and simmer for 10 minutes, covered. Add the mushrooms, bacon and 1 tablespoon and cook for 10 minutes, covered. Sprinkle with chopped parsley. Serve with rice.


NOTES : The original recipe calls for porcini mushrooms...i always have shiitake on hand so I use them.

- - - - - - - - - - - - - - - - - - -

 
You must log in or register to reply here.
Back
Top