1/2 cup bacon, cut into 1/4" strips
3 tablespoons unsalted butter, divided
2 large onions, chopped
2 tablespoons vegetable oil
4 cups washed oyster mushrooms, torn into bite-size pieces
4 cups shucked oysters with their liquor
3 cups peeled salsify or parsnips, cut into 1" pieces, boiled until tender
2—3 cups low-salt chicken broth or turkey stock
2 cups heavy cream
2/3 cup oyster sauce
16 cups stale, plain French baguette, cubed
Kosher salt and freshly ground black pepper
1 tablespoons fresh lemon juice
1 tablespoon chopped tarragon leaves
3 tablespoons chopped chives
Butter a 9x13x2" baking dish and set aside. Cook bacon in a large heavy skillet over medium-low heat, stirring occasionally, until fat is rendered and bacon is cooked but not browned. Add 2 Tbsp. butter and the onions and cook, stirring occasionally, until soft and translucent. Transfer bacon mixture to a bowl.
Return skillet to medium heat; add the remaining 1 Tbsp. butter and oil. Add oyster mushrooms and cook, stirring occasionally, until tender, about 5 minutes. Add oysters, salsify, broth, heavy cream, and oyster sauce and stir to combine. Bring to a simmer.
Preheat oven to 375°. Put bread in a large bowl. Add reserved bacon mixture and mushroom mixture from skillet. Season to taste with salt and pepper and fold in lemon juice, tarragon, and chives. The bread should be quite wet, but there should be no pooling liquid once it's well mixed. Transfer mixture to the prepared baking dish and bake until browned and crisp, about 45 minutes.
bacon recipe courtesy of: Chef Anita Lo, Annisa, 13 Barrow Street, New York, New York 10014 | Bon Appetit, November 2011
1 cinnamon stick or 1 teaspoon ground cinnamon
2 cups blueberries
8 slices of thick-cut bacon
½ cup mascarpone cheese
In a small saucepan, bring maple syrup and cinnamon stick or ground cinnamon to a simmer. Add blueberries and cook on low heat 5 minutes. Let cool, then drain blueberries, reserving maple syrup. Meanwhile, chop bacon and fry over medium-high heat until golden, 5 to 6 minutes. Top pizza with blueberries, bacon, and spoonfuls of mascarpone cheese. Bake at 450° until crust is golden brown. Serve with reserved cinnamon-maple syrup on the side.
bacon recipe courtesy of: Mike Isabella, Graffiato, 707 6th St NW, Washington DC 20001 | O, The Oprah Magazine, September 2011
1 cup stone ground grits
5 1/3 cups water
1 ear’s worth of corn
5 stalks of rhubarb, coarsely chopped
1/4 cup sugar
1 lime, zested
2 slices of bacon chopped into strips
1 onion, chopped
A glob of butter
1/2 cup of cheddar, grated
A dozen frozen shrimp, thawed
Salt and pepper to taste
Bring 5 cups of the water, salted, to a boil. Once it reaches a boil, turn the heat down low and stir in the grits carefully, making sure to avoid clumps. Cook this way, stirring often, until the mixture is creamy, thick and pulls away from the sides of the pan a bit, about 35-45 minutes.
In the meantime, put the compote on. In a small saucepan, combine the rhubarb, 1/3 cup of water, and sugar and bring to a boil. Reduce to a simmer and let it simmer until the rhubarb is nice and soft and the mixture has thickened a bit.
When the grits look like they’re almost done, get started on the topping. Over medium-high heat, saute the bacon pieces and onion until they both start to brown. Add in the corn, and stir for a couple of minutes until it cooks a bit. At the very, very end, throw in the shrimp, and cook for just a couple of minutes longer, to let them heat through and get a little crispy. Season the mixture.
At the same time, once the grits seem just about done, stir in the cheddar and a generous glob of butter, and season. Remove from the heat.
Serve grits with shrimp mixture on top and a little bit of rhubarb compote.
bacon recipe courtesy of: Anna, Braising Hell, Montreal, Canada, June 22, 2011
A couple weeks ago on Bacon Live we came up with the idea to put Nutella on bacon for a fast chocolate cover bacon. Like every other idea we come up with we were too lazy to actually test it out and once again we’ve been beaten to the punch.
The Detroit Free Press now has a bacon/Nutella recipe on their website but this one takes a bit further by adding some chili powder and black pepper to give it an awesome kick.
If you have any recipes that combine the amazingness of bacon with the strangely addictive taste of Nutella let us know in the comments below.
? oz. scotch
? oz. Campari
? oz. pepper vodka
2 dashes orange bitters
A quarter-size piece of crispy bacon
1 jalapeno, halved, de-seeded, de-ribbed, and sliced long-wise
In an ice-filled shaker, pour the mezcal, scotch, Campari, vodka, and bitters and add the bacon. Shake thoroughly until the bacon is pulverized. Strain into a chilled martini glass, and garnish with the jalapeno sliver.
bacon recipe courtesy of: Grant Skokan-Guinn, formerly of Grady's Restaurant, Fort Worth, Texas | ElMezcal.org, August 11, 2011