yields one serving?
4 ounces bacon, small dice
3 ounces chorizo, small dice
2 tablespoons small-diced white onion
1 pound lobster tail meat, chopped
2 tablespoons shredded cheddar
2 tablespoons salsa
1 tablespoon chopped fresh cilantro
1 pinch salt and freshly ground black pepper
corn tortillas, for serving, warmed
In a large nonstick pan over medium-low heat, saute the bacon and chorizo until the fat is rendered, about 10 minutes. Add the onions and saute until soft, about1 minute. Bring the heat up to medium and add the lobster meat. Cook until the lobster is cooked all the way through , an additional 3 to 5 minutes. Add the cheese, salsa and cilantro. Toss to form a gooey mess. Season with the salt and pepper. Serve inside tortillas and garnish with anything your heart desires.
bacon recipe courtesy of: Bull Taco; "San Diego," Hook, Line & Dinner, Cooking Channel, 2011
Tag Archives: cilantro
2923. STRAWBERRY BALSAMIC BACON PIZZA
yields 1 12- to 14-inch pizza?
For the sauce:
¼ cup balsamic vinegar
½ cup good quality strawberry jam or preserves
1 teaspoon sriracha chili sauce
To assemble:
1 ball pizza dough
Olive oil, for brushing
1 cup shredded or?diced?cooked chicken
4 slices applewood smoked bacon, diced and cooked until crisp
½ cup thinly sliced yellow onion
4 oz. shredded mozzarella cheese
2 oz. freshly grated Parmesan cheese
2-3 tablespoons minced fresh cilantro
Scant ½ cup hulled strawberries, diced
Add the balsamic vinegar to a small saucepan over medium-high heat. Bring to a boil, reduce to a simmer, and let cook 4-5 minutes or until reduced by about half with a thick, syrupy texture. In a small bowl, combine the balsamic reduction with the strawberry jam and sriracha chili sauce. Set aside.
To make the pizza, heat the oven to 500? F and preheat a pizza stone for at least 30 minutes. Roll out the pizza dough into a 12-14 inch round. Lightly brush the perimeter of the dough with olive oil. Spread the balsamic-strawberry mixture in a thin layer over the crust. Layer with the chicken, bacon, onion, cheeses, cilantro, and strawberries.
Transfer the pizza to the preheated pizza stone and bake until the cheese is melted and bubbling and the crust is lightly browned, about 11-12 minutes. Remove from the oven and let cool slightly before slicing and serving.
bacon recipe courtesy of: Annie's Eats, May 9, 2012
For the sauce:
¼ cup balsamic vinegar
½ cup good quality strawberry jam or preserves
1 teaspoon sriracha chili sauce
To assemble:
1 ball pizza dough
Olive oil, for brushing
1 cup shredded or?diced?cooked chicken
4 slices applewood smoked bacon, diced and cooked until crisp
½ cup thinly sliced yellow onion
4 oz. shredded mozzarella cheese
2 oz. freshly grated Parmesan cheese
2-3 tablespoons minced fresh cilantro
Scant ½ cup hulled strawberries, diced
Add the balsamic vinegar to a small saucepan over medium-high heat. Bring to a boil, reduce to a simmer, and let cook 4-5 minutes or until reduced by about half with a thick, syrupy texture. In a small bowl, combine the balsamic reduction with the strawberry jam and sriracha chili sauce. Set aside.
To make the pizza, heat the oven to 500? F and preheat a pizza stone for at least 30 minutes. Roll out the pizza dough into a 12-14 inch round. Lightly brush the perimeter of the dough with olive oil. Spread the balsamic-strawberry mixture in a thin layer over the crust. Layer with the chicken, bacon, onion, cheeses, cilantro, and strawberries.
Transfer the pizza to the preheated pizza stone and bake until the cheese is melted and bubbling and the crust is lightly browned, about 11-12 minutes. Remove from the oven and let cool slightly before slicing and serving.
bacon recipe courtesy of: Annie's Eats, May 9, 2012
2910. SALSA VERDE PIZZA with GOAT CHEESE and BACON
makes one large pizza, serving four?
2 cups (10 ounces) all-purpose flour
1/4 teaspoon instant or rapid-rise yeast
1 teaspoon salt
1/2 cup room-temperature water
1/3 cup beer
A few tablespoons good-quality olive oil
2/3 cup roasted tomatillo salsa
A couple of very thin slices of red onion
4 ounces goat cheese, coarsely crumbled into roughly 1/2-inch pieces
3 slices bacon, cooked until crisp and coarsely crumbled2 tablespoons grated Mexican queso anejo, Romano or Parmesan
A handful of cilantro leaves?
Make the dough: In a medium bowl, mix together the flour, yeast and salt. Measure in the water and? beer. Stir to combine everything into a rough-looking mass. Cover with plastic wrap and leave at room temperature for 8 to 18 hours.?
Form, bake and serve the pizza: Heat the oven to 500 degrees. Generously oil a 13 x 18 rimmed baking sheet (what’s called a “half sheet pan”). Use a rubber spatula to gently deflate the dough and scrape it out onto the baking sheet. Gently coax the dough into an even rectangle about 9 by 13 inches.
Spread on the sauce, leaving a 1-inch border around the outside. Scatter on the bacon, sliced onion and crumbled goat cheese. Bake in the middle of the oven until puffy and brown, about 25 minutes.
Sprinkle with queso anejo and cilantro leaves, cut in squares and carry to your lucky guests.
bacon recipe courtesy of: Rick Bayless, Mexico—One Plate at a Time, Season 8
2 cups (10 ounces) all-purpose flour
1/4 teaspoon instant or rapid-rise yeast
1 teaspoon salt
1/2 cup room-temperature water
1/3 cup beer
A few tablespoons good-quality olive oil
2/3 cup roasted tomatillo salsa
A couple of very thin slices of red onion
4 ounces goat cheese, coarsely crumbled into roughly 1/2-inch pieces
3 slices bacon, cooked until crisp and coarsely crumbled2 tablespoons grated Mexican queso anejo, Romano or Parmesan
A handful of cilantro leaves?
Make the dough: In a medium bowl, mix together the flour, yeast and salt. Measure in the water and? beer. Stir to combine everything into a rough-looking mass. Cover with plastic wrap and leave at room temperature for 8 to 18 hours.?
Form, bake and serve the pizza: Heat the oven to 500 degrees. Generously oil a 13 x 18 rimmed baking sheet (what’s called a “half sheet pan”). Use a rubber spatula to gently deflate the dough and scrape it out onto the baking sheet. Gently coax the dough into an even rectangle about 9 by 13 inches.
Spread on the sauce, leaving a 1-inch border around the outside. Scatter on the bacon, sliced onion and crumbled goat cheese. Bake in the middle of the oven until puffy and brown, about 25 minutes.
Sprinkle with queso anejo and cilantro leaves, cut in squares and carry to your lucky guests.
bacon recipe courtesy of: Rick Bayless, Mexico—One Plate at a Time, Season 8
2901. GRILLED CHEESE GUACAMOLE and BACON BRUSCHETTA
yields 20-25 appetizers
3 medium just-ripe avocados
3 tablespoons sour cream
salt and pepper
dash or two of cayenne pepper
3/4 teaspoon lime juice
1 skinny French baguette, sliced
butter
garlic salt
1 cup shredded cheddar cheese
4 slices center cut bacon, fried until crisp and chopped
1 medium tomato, chopped finely
cilantro leaves or Italian parsley, optional
lime wedges, optional?
Prepare the easy guacamole: Cut avocados in half and scoop out the avocado into a medium bowl. Mash the avocado with a fork. Stir in sour cream. Season to taste with salt and pepper, cayenne and a squeeze of lime juice.?
Make the grilled cheese toasts: Preheat oven to broil and set rack in the middle of the oven. Place baguette slices on a baking sheet. Spread each slice lightly with butter, and sprinkle with garlic salt. Broil the bread slices 1 to 2 minutes, just until beginning to crisp. Top the bread slices with shredded cheddar. Broil again until the cheese is melted and toasts are browned lightly on the edges (1 to 2 minutes). Remove from the oven.?
Assemble the bruschetta: Place the grilled cheese toasts on a platter. Spread each toast with a generous smudge of guacamole, a few bacon pieces and tomatoes, and a garnish of cilantro or Italian parsley. Serve immediately with lime wedges added to the platter for optional squeezing.
bacon recipe courtesy of: Lori Lange, RecipeGirl.com, January 28, 2013
3 medium just-ripe avocados
3 tablespoons sour cream
salt and pepper
dash or two of cayenne pepper
3/4 teaspoon lime juice
1 skinny French baguette, sliced
butter
garlic salt
1 cup shredded cheddar cheese
4 slices center cut bacon, fried until crisp and chopped
1 medium tomato, chopped finely
cilantro leaves or Italian parsley, optional
lime wedges, optional?
Prepare the easy guacamole: Cut avocados in half and scoop out the avocado into a medium bowl. Mash the avocado with a fork. Stir in sour cream. Season to taste with salt and pepper, cayenne and a squeeze of lime juice.?
Make the grilled cheese toasts: Preheat oven to broil and set rack in the middle of the oven. Place baguette slices on a baking sheet. Spread each slice lightly with butter, and sprinkle with garlic salt. Broil the bread slices 1 to 2 minutes, just until beginning to crisp. Top the bread slices with shredded cheddar. Broil again until the cheese is melted and toasts are browned lightly on the edges (1 to 2 minutes). Remove from the oven.?
Assemble the bruschetta: Place the grilled cheese toasts on a platter. Spread each toast with a generous smudge of guacamole, a few bacon pieces and tomatoes, and a garnish of cilantro or Italian parsley. Serve immediately with lime wedges added to the platter for optional squeezing.
bacon recipe courtesy of: Lori Lange, RecipeGirl.com, January 28, 2013
2890. HALIBUT with YUZU and BACON AIOLI
quarter pound halibut, sushi grade, sliced into 2-inch by 1-inch pieces?
1 cup bacon, rendered & fat reserved
?1 egg yolk
?1.5 tablespoons yuzu?
1 tablespoon shallots, minced
?1 tablespoon cilantro, chopped?
1 tablespoon parsley fluid gel or purée
?salt and pepper, to taste??
scallion, chiffonade for garnish??
seaweed chiffonade for garnish
To make aioli, whisk the yolk in a bowl until frothy. In a steady stream, add bacon fat to create an emulsification. Once thickened, add bacon bits, Yuzu, and shallots. Fold in cilantro. Adjust seasoning. Arrange fish on plate and drizzle with sauce, garnish with parsley, scallions and seaweed.
bacon recipe courtesy of: Josie Smith-Malave, Top Chef, Season 10, Episode 12, Bravo TV
1 cup bacon, rendered & fat reserved
?1 egg yolk
?1.5 tablespoons yuzu?
1 tablespoon shallots, minced
?1 tablespoon cilantro, chopped?
1 tablespoon parsley fluid gel or purée
?salt and pepper, to taste??
scallion, chiffonade for garnish??
seaweed chiffonade for garnish
To make aioli, whisk the yolk in a bowl until frothy. In a steady stream, add bacon fat to create an emulsification. Once thickened, add bacon bits, Yuzu, and shallots. Fold in cilantro. Adjust seasoning. Arrange fish on plate and drizzle with sauce, garnish with parsley, scallions and seaweed.
bacon recipe courtesy of: Josie Smith-Malave, Top Chef, Season 10, Episode 12, Bravo TV
2874. PACIFIC COAST SALMON ROLLS with BACON and FENNEL TARTAR SAUCE
yields two servings
3 rashers bacon
1/2 bulb fennel, cored and trimmed
250 grams sockeye salmon fillet, no bones or skin
2 teaspoons olive oil
1/2 cup mayonnaise
1/4 cup cilantro, chopped
1 teaspoon lemon juice
salt and pepper
buns
lettuce
red onion
Preheat the oven to 375° F.
Cut the bacon into ¼ strips and dice the fennel. Toss the bacon and fennel together in a small pan, and cook, stirring 3-4 times for 30 minutes, until the bacon is crisp and the fennel tender, but not brown.
Drain the bacon and fennel mixture on paper toweling. When completely cool, stir the mixture into the mayonnaise along with the cilantro and lemon juice. Refrigerate until ready to serve.
Cut the salmon into 1 to 2” cubes, toss with the olive oil, and season generously with salt and pepper.
In the bottom of a double boiler with a steamer insert, bring about 1” of water to the boil. Place the salmon in the steamer, ensuring no pieces overlap. Cover, reduce the heat to med. and steam for about 3 to 4 minutes, until the salmon is firm to the touch and just before beads of white fat appear on its surface (see note). Remove to a plate and cool completely.
Serve on soft rolls with lettuce, red onion and plenty of tartar sauce.
bacon recipe courtesy of: Theresa Carle-Sanders, Island Vittles: Quick Bites from Pender Island, BC, August 28, 2012
3 rashers bacon
1/2 bulb fennel, cored and trimmed
250 grams sockeye salmon fillet, no bones or skin
2 teaspoons olive oil
1/2 cup mayonnaise
1/4 cup cilantro, chopped
1 teaspoon lemon juice
salt and pepper
buns
lettuce
red onion
Preheat the oven to 375° F.
Cut the bacon into ¼ strips and dice the fennel. Toss the bacon and fennel together in a small pan, and cook, stirring 3-4 times for 30 minutes, until the bacon is crisp and the fennel tender, but not brown.
Drain the bacon and fennel mixture on paper toweling. When completely cool, stir the mixture into the mayonnaise along with the cilantro and lemon juice. Refrigerate until ready to serve.
Cut the salmon into 1 to 2” cubes, toss with the olive oil, and season generously with salt and pepper.
In the bottom of a double boiler with a steamer insert, bring about 1” of water to the boil. Place the salmon in the steamer, ensuring no pieces overlap. Cover, reduce the heat to med. and steam for about 3 to 4 minutes, until the salmon is firm to the touch and just before beads of white fat appear on its surface (see note). Remove to a plate and cool completely.
Serve on soft rolls with lettuce, red onion and plenty of tartar sauce.
bacon recipe courtesy of: Theresa Carle-Sanders, Island Vittles: Quick Bites from Pender Island, BC, August 28, 2012
2830. GUACAMOLE with BACON, GRILLED RAMPS (or GREEN ONIONS) and ROASTED TOMATILLOS
makes about three cups
4 medium (about 8 ounces total) tomatillos, husked, rinsed and cut in half crosswise
4 ramps (wild spring leeks) or large green onions OR a 1-inch-diameter bunch of garlic chives
a little olive or vegetable oil
1 large fresh serrano or small fresh jalapeño, stemmed
4 thick slices (about 4 ounces) bacon
3 ripe medium-large avocados
2 tablespoons fresh lime juice
about 2 tablespoons chopped fresh cilantro, plus extra leaves for garnish
salt
Heat a gas grill to medium or light a charcoal grill and let it burn until the coals are medium-hot and covered with gray ash. Lay the halved tomatillos cut side down on a rimmed baking sheet or metal baking pan and slide onto the grill. Brush the ramps (or green onions or garlic chives) with oil. Lay them directly on the grill, along with the chile (no oil needed). Grill the ramps (or their stand-ins) and the chile, turning occasionally, until soft and richly browned—the ramps will take 4 to 5 minutes, the chile about 10.
Cook the tomatillos about 3 to 4 minutes, until soft and browned on one side, then flip them over and cook the other side. Cool everything. Finely chop the ramps (etc.) and chile, then scrape into a large bowl. Chop the tomatillo into small pieces and scrape them in with the ramps, then scrape in any juice that remains on the baking sheet.
While the grilled vegetables are cooling, cook the bacon in a single layer in a large skillet over medium heat, turning every once in a while, until browned and crispy, about 10 minutes. Drain on paper towels, then chop into small pieces.
Cut the avocados in half, running a knife around the pit from top to bottom and back up again. Twist the halves in opposite directions to release the pit from one side of each avocado. Remove the pit, then scoop the flesh from each half into the bowl with the tomatillos. With an old-fashioned potato masher, a large fork or the back of a large spoon, coarsely mash the avocado with the tomatillo mixture. Stir in the lime juice, cilantro and half of the bacon. Taste and season with salt, usually about 1 teaspoon. Cover with plastic wrap pressed directly on the surface of the guacamole and refrigerate until you're ready to serve.
When that time comes, scrape the guacamole into a serving dish and sprinkle with the remaining bacon. Garnish with cilantro leaves.
bacon recipe courtesy of: Rick Bayless, Epicurious.com, January 2013
4 medium (about 8 ounces total) tomatillos, husked, rinsed and cut in half crosswise
4 ramps (wild spring leeks) or large green onions OR a 1-inch-diameter bunch of garlic chives
a little olive or vegetable oil
1 large fresh serrano or small fresh jalapeño, stemmed
4 thick slices (about 4 ounces) bacon
3 ripe medium-large avocados
2 tablespoons fresh lime juice
about 2 tablespoons chopped fresh cilantro, plus extra leaves for garnish
salt
Heat a gas grill to medium or light a charcoal grill and let it burn until the coals are medium-hot and covered with gray ash. Lay the halved tomatillos cut side down on a rimmed baking sheet or metal baking pan and slide onto the grill. Brush the ramps (or green onions or garlic chives) with oil. Lay them directly on the grill, along with the chile (no oil needed). Grill the ramps (or their stand-ins) and the chile, turning occasionally, until soft and richly browned—the ramps will take 4 to 5 minutes, the chile about 10.
Cook the tomatillos about 3 to 4 minutes, until soft and browned on one side, then flip them over and cook the other side. Cool everything. Finely chop the ramps (etc.) and chile, then scrape into a large bowl. Chop the tomatillo into small pieces and scrape them in with the ramps, then scrape in any juice that remains on the baking sheet.
While the grilled vegetables are cooling, cook the bacon in a single layer in a large skillet over medium heat, turning every once in a while, until browned and crispy, about 10 minutes. Drain on paper towels, then chop into small pieces.
Cut the avocados in half, running a knife around the pit from top to bottom and back up again. Twist the halves in opposite directions to release the pit from one side of each avocado. Remove the pit, then scoop the flesh from each half into the bowl with the tomatillos. With an old-fashioned potato masher, a large fork or the back of a large spoon, coarsely mash the avocado with the tomatillo mixture. Stir in the lime juice, cilantro and half of the bacon. Taste and season with salt, usually about 1 teaspoon. Cover with plastic wrap pressed directly on the surface of the guacamole and refrigerate until you're ready to serve.
When that time comes, scrape the guacamole into a serving dish and sprinkle with the remaining bacon. Garnish with cilantro leaves.
bacon recipe courtesy of: Rick Bayless, Epicurious.com, January 2013
2829. TURKEY CLUB ENCHILADA CASSEROLE
yields six servings?
For the Skillet Gravy:
2 tablespoons butter
2 tablespoons flour
1 1/2 cups chicken or turkey stock
1 2- to 2 1/2-pound cooked roast turkey breast
2 tablespoons extra-virgin olive oil
1/4 to 1/3 pound center-cut smoky bacon or applewood bacon
2 medium or 1 large onion, finely chopped
4 cloves garlic, finely chopped
2 jalapeño or Fresno peppers (seeded for a milder filling), chopped
1 tablespoon ground cumin, scant palmful
black pepper
1/4 cup cilantro or parsley, finely chopped
juice of 1 lime
2 tomatoes, seeded and chopped
salt
16 corn tortillas or 12 6-inch flour tortillas
4 tablespoons butter
3 tablespoons flour
2 1/2 cups milk
3 cups Monterey Jack cheese or a combo of Monterey and Pepper Jack
1 4-ounce tin diced green chilies, well drained
Garnishes: chopped or shredded iceberg lettuce or Romaine hearts; diced avocado dressed with lime juice; seeded, diced tomatoes; chopped red onion or scallions; crème fraiche, Mexican crema or sour cream, for dolloping.
For the gravy, heat a medium saucepan over medium-high heat. Add butter and melt. Add flour and cook for about a minute or so. Whisk in stock and allow it to thicken until reduced to one cup.
Coarsely chop the turkey meat and pulse process in a food processor into fine chop.
Heat a large, deep skillet over medium to medium-high heat with olive oil, a couple turns of the pan. Add bacon and render until crispy. Add onions, garlic and peppers, and season with cumin and black pepper. Sauté until tender, about 10 minutes. Add turkey and cilantro or parsley, lime juice, tomatoes and gravy. Warm through and season with salt to taste. Remove from heat.
Char tortilla and blister in hot dry skillet or over open flame on gas burner, 30-40 seconds per side.
In a saucepot over medium heat, melt butter then whisk in flour. Cook 1 minute; whisk in milk. Season with salt and pepper, and thicken to coat a spoon. Stir in 2/3 of the cheese and melt then stir in green chilies.
Fill tortillas with turkey and bacon mixture and arrange in large baking dish, pour cheese sauce evenly over the enchiladas then top with remaining cheese and cool, store.
To bake enchiladas, bring to room temperature and preheat oven to 400°F. Bake the enchiladas until brown and bubbly, 40 minutes. If from fridge, 20-25 minutes if still warm from initial preparation.
Top enchiladas with any or all toppings and serve.
bacon recipe courtesy of: Rachael Ray Show, September 28, 2012 and November 23, 2012; 328 8th Avenue, Suite 149, New York, New York 10001
For the Skillet Gravy:
2 tablespoons butter
2 tablespoons flour
1 1/2 cups chicken or turkey stock
1 2- to 2 1/2-pound cooked roast turkey breast
2 tablespoons extra-virgin olive oil
1/4 to 1/3 pound center-cut smoky bacon or applewood bacon
2 medium or 1 large onion, finely chopped
4 cloves garlic, finely chopped
2 jalapeño or Fresno peppers (seeded for a milder filling), chopped
1 tablespoon ground cumin, scant palmful
black pepper
1/4 cup cilantro or parsley, finely chopped
juice of 1 lime
2 tomatoes, seeded and chopped
salt
16 corn tortillas or 12 6-inch flour tortillas
4 tablespoons butter
3 tablespoons flour
2 1/2 cups milk
3 cups Monterey Jack cheese or a combo of Monterey and Pepper Jack
1 4-ounce tin diced green chilies, well drained
Garnishes: chopped or shredded iceberg lettuce or Romaine hearts; diced avocado dressed with lime juice; seeded, diced tomatoes; chopped red onion or scallions; crème fraiche, Mexican crema or sour cream, for dolloping.
For the gravy, heat a medium saucepan over medium-high heat. Add butter and melt. Add flour and cook for about a minute or so. Whisk in stock and allow it to thicken until reduced to one cup.
Coarsely chop the turkey meat and pulse process in a food processor into fine chop.
Heat a large, deep skillet over medium to medium-high heat with olive oil, a couple turns of the pan. Add bacon and render until crispy. Add onions, garlic and peppers, and season with cumin and black pepper. Sauté until tender, about 10 minutes. Add turkey and cilantro or parsley, lime juice, tomatoes and gravy. Warm through and season with salt to taste. Remove from heat.
Char tortilla and blister in hot dry skillet or over open flame on gas burner, 30-40 seconds per side.
In a saucepot over medium heat, melt butter then whisk in flour. Cook 1 minute; whisk in milk. Season with salt and pepper, and thicken to coat a spoon. Stir in 2/3 of the cheese and melt then stir in green chilies.
Fill tortillas with turkey and bacon mixture and arrange in large baking dish, pour cheese sauce evenly over the enchiladas then top with remaining cheese and cool, store.
To bake enchiladas, bring to room temperature and preheat oven to 400°F. Bake the enchiladas until brown and bubbly, 40 minutes. If from fridge, 20-25 minutes if still warm from initial preparation.
Top enchiladas with any or all toppings and serve.
bacon recipe courtesy of: Rachael Ray Show, September 28, 2012 and November 23, 2012; 328 8th Avenue, Suite 149, New York, New York 10001
2825. BACON, ITALIAN SAUSAGE, and BEAN SOUP
makes 4 to 6 servings
4 slices bacon
2 links fresh sweet Italian turkey sausage, skinned and crumbled
1/4 teaspoon crushed red pepper flakes
1/2 cup chopped onion
1/4 cup chopped carrot
1/4 cup chopped celery
2 cloves garlic, minced
1 can (15 ounces) black beans, drained and 1/4 of them mashed with a fork
1 can (15 ounces) red kidney beans, drained and 1/4 of them mashed with a fork
1 can (14.5 ounces) reduced sodium chicken broth
1 can (14 ounces) diced tomatoes
2 tablespoons chopped fresh cilantro
1 tablespoon tomato paste
1 tablespoon fresh lime juice
1 teaspoon cumin
1/8 teaspoon cayenne pepper
1/2 cup light sour cream
cilantro leaves, for garnish
Cook the bacon in a Dutch oven over medium heat until crisp, then remove it and set aside on paper towels to drain. Crumble the bacon. Add the sausage to the bacon drippings in the pan and cook until browned. Stir in the red pepper flakes. Remove the sausage from the pan and set aside. Add the onion, carrot, celery, and garlic to the pan and saute for 3 minutes, or until tender. Remove the vegetables and set aside in a medium bowl. Wipe the pan and return the sausage and sauteed vegetables to it, along with the beans, broth, tomatoes, cilantro, tomato paste, lime juice, cumin, and cayenne pepper. Add the bacon and stir to combine. Bring the ingredients to a boil, reduce the heat to low and simmer uncovered for 10 minutes, or until thickened. Ladle the soup into bowls, then top each with a dollop of sour cream and garnish with cilantro leaves.
bacon recipe courtesy of: Charlene Chambers, Ormond Beach, Florida, second prize winner in the 2012 Bacon Recipe Contest, 2012 Old Farmer's Almanac; Yankee Magazine
4 slices bacon
2 links fresh sweet Italian turkey sausage, skinned and crumbled
1/4 teaspoon crushed red pepper flakes
1/2 cup chopped onion
1/4 cup chopped carrot
1/4 cup chopped celery
2 cloves garlic, minced
1 can (15 ounces) black beans, drained and 1/4 of them mashed with a fork
1 can (15 ounces) red kidney beans, drained and 1/4 of them mashed with a fork
1 can (14.5 ounces) reduced sodium chicken broth
1 can (14 ounces) diced tomatoes
2 tablespoons chopped fresh cilantro
1 tablespoon tomato paste
1 tablespoon fresh lime juice
1 teaspoon cumin
1/8 teaspoon cayenne pepper
1/2 cup light sour cream
cilantro leaves, for garnish
Cook the bacon in a Dutch oven over medium heat until crisp, then remove it and set aside on paper towels to drain. Crumble the bacon. Add the sausage to the bacon drippings in the pan and cook until browned. Stir in the red pepper flakes. Remove the sausage from the pan and set aside. Add the onion, carrot, celery, and garlic to the pan and saute for 3 minutes, or until tender. Remove the vegetables and set aside in a medium bowl. Wipe the pan and return the sausage and sauteed vegetables to it, along with the beans, broth, tomatoes, cilantro, tomato paste, lime juice, cumin, and cayenne pepper. Add the bacon and stir to combine. Bring the ingredients to a boil, reduce the heat to low and simmer uncovered for 10 minutes, or until thickened. Ladle the soup into bowls, then top each with a dollop of sour cream and garnish with cilantro leaves.
bacon recipe courtesy of: Charlene Chambers, Ormond Beach, Florida, second prize winner in the 2012 Bacon Recipe Contest, 2012 Old Farmer's Almanac; Yankee Magazine
2819. TUNA BACON CAKES
makes about 7 to 8 patties
1 cup cooked sweet potato, mashed
2 to 3 green onions, finely diced
10 ounces canned wild albacore tuna, drained
2 to 3 slices cooked bacon, diced
2 tablespoons cilantro, finely chopped
1 small garlic clove, minced
Zest from 1/2 lemon (about 1/2 teaspoon)
2 pastured eggs
2 tablespoons coconut flour
sea salt and fresh ground pepper to taste
coconut oil, avocado oil, or bacon grease
In a large bowl mix together all ingredients through coconut flour. Season with salt and pepper. In a large non-stick skillet over medium-high heat add fat of choice (coconut oil, avocado oil, or bacon grease), just enough to coat pan. Form mixture into patties, should make about 7 or 8 patties. Place about 3 to 4 patties into skillet, leave enough room around patties so they cook evenly. Cook patties on each side until golden and cooked through, about 3 to 4 minutes on each side. Serve immediately over a salad or as you wish. Highly recommend with diced avocado.
bacon recipe courtesy of: Heather Connell, Multiply Delicious, August 14, 2012
1 cup cooked sweet potato, mashed
2 to 3 green onions, finely diced
10 ounces canned wild albacore tuna, drained
2 to 3 slices cooked bacon, diced
2 tablespoons cilantro, finely chopped
1 small garlic clove, minced
Zest from 1/2 lemon (about 1/2 teaspoon)
2 pastured eggs
2 tablespoons coconut flour
sea salt and fresh ground pepper to taste
coconut oil, avocado oil, or bacon grease
In a large bowl mix together all ingredients through coconut flour. Season with salt and pepper. In a large non-stick skillet over medium-high heat add fat of choice (coconut oil, avocado oil, or bacon grease), just enough to coat pan. Form mixture into patties, should make about 7 or 8 patties. Place about 3 to 4 patties into skillet, leave enough room around patties so they cook evenly. Cook patties on each side until golden and cooked through, about 3 to 4 minutes on each side. Serve immediately over a salad or as you wish. Highly recommend with diced avocado.
bacon recipe courtesy of: Heather Connell, Multiply Delicious, August 14, 2012