makes 4 servings
2 tablespoons butter, divided
2 lbs beef stew meat
3.5 oz bacon, cut into 1/2 inch pieces
1 onion, chopped
1 large carrot, peeled and cut into 1 inch chunks
3 oz pearl onions, peeled
3.5 oz shimeji, trimmed and separated into small sections
1/2 tablespoon mustard
1 tablespoon brown sugar
1 tablespoon red wine vinegar
1 garlic clove, crushed
1 bay leaf
1/2 slice bread, torn into small pieces
1 to 2 cans beer
1 beef bouillon cube, dissolved in scant 1 cup hot water
salt
pepper
Melt 1 tablespoon butter in a large pan and cook beef over high heat. Be sure not to overcrowd the pan. Do this in batches, if needed. Quickly brown all sides and transfer to a large pot. Season with salt and pepper.
In the same pan, brown the bacon, then add to the pot with the beef.
Again, in the same pan, lower the heat to medium-low and add the chopped onions. Cook slowly, scraping the bits from the bottom of the pan. Cook until caramelized and golden brown. Add the brown sugar, mustard, and vinegar. Mix well. Add half a can of beer and bring to a boil. Then, pour the onions into the pot with the beef. If little brown bits remain in the pan, add more beer and scrape, then pour into the pot.
Add the remaining beer and bouillon to the pot and turn the heat to low. Add the garlic, a couple pinches salt, pepper, bay leaf, and bread. Cover and gently simmer for 1 hour.
When the hour is almost up, heat a new pan and melt 1/2 tablespoon butter. Add the carrots and cook until they turn bright orange. Add to the simmering pot and cook for 15 minutes.
Melt another 1/2 tablespoon butter over medium heat and cook the pearl onions. Add to the pot and simmer for 30 minutes.
Lastly add the shimeji to the pot and simmer for an additional 10 minutes.
Taste and add more salt, if needed. If stew becomes dry, add more beer.
bacon recipe courtesy of: Azusa, Humble Bean: A Contemporary Japanese Food Blog, March 27, 2013
Tag Archives: garlic
2915. BACON and KALE FRIED RICE
serves four
4 slices bacon, chopped
2 large cloves garlic, minced
1 bunch kale, ribs discarded and leaves minced
1 cup jasmine rice, prepared
1 teaspoon sesame oil
salt and pepper, to taste
2 large eggs, lightly beaten
1/4 cup low-sodium soy sauce
Heat a large skillet (or a wok) over medium heat on the stove. Add the bacon and cook until browned. Remove the bacon from the skillet to a paper towel-lined plate with a slotted spoon. Add the garlic and the kale to the skillet. Cook for 5-7 minutes until the kale is wilted. Add the rice and toss well to combine. Add the sesame oil and season with salt and pepper. Toss well. Push the rice mixture to one side of the skillet and add the eggs. Cook, without disturbing, for 2-3 minutes, until mostly firm. Break apart with your spatula and cook for 1-2 minutes more, until no longer liquidy. Stir together with the rice mixture. Scrape the bottom of the pan well. Remove from heat and stir in the bacon. Drizzle with soy sauce. Stir well to combine. Serve immediately.
bacon recipe courtesy of: Sarah W. Caron, Sarah's Cucina Bella, October 11, 2011
4 slices bacon, chopped
2 large cloves garlic, minced
1 bunch kale, ribs discarded and leaves minced
1 cup jasmine rice, prepared
1 teaspoon sesame oil
salt and pepper, to taste
2 large eggs, lightly beaten
1/4 cup low-sodium soy sauce
Heat a large skillet (or a wok) over medium heat on the stove. Add the bacon and cook until browned. Remove the bacon from the skillet to a paper towel-lined plate with a slotted spoon. Add the garlic and the kale to the skillet. Cook for 5-7 minutes until the kale is wilted. Add the rice and toss well to combine. Add the sesame oil and season with salt and pepper. Toss well. Push the rice mixture to one side of the skillet and add the eggs. Cook, without disturbing, for 2-3 minutes, until mostly firm. Break apart with your spatula and cook for 1-2 minutes more, until no longer liquidy. Stir together with the rice mixture. Scrape the bottom of the pan well. Remove from heat and stir in the bacon. Drizzle with soy sauce. Stir well to combine. Serve immediately.
bacon recipe courtesy of: Sarah W. Caron, Sarah's Cucina Bella, October 11, 2011
2914. ITALIAN WHITE BEAN, BACON and TORTELLINI SOUP
serves 4 to 6
1 tablespoon extra virgin olive oil
3 slices of bacon, chopped
2 shallots, chopped
3 carrots, peeled and chopped
3 garlic cloves, chopped
1 15-ounce can of cannellini beans, rinsed and drained
6 cups low-sodium chicken broth
1 9-ounce package cheese tortellini, fresh or frozen
1/8 teaspoon freshly ground black pepper
In a large, heavy soup pot, heat the olive oil over medium-high heat. Add the bacon, shallots, carrot and garlic. Cook until the bacon is crisp, about 5 minutes, stirring occasionally. Add the beans and broth. Bring the soup to a boil over medium-high heat, then reduce to the heat to a simmer. Add the tortellini and cook 5 minutes for fresh, 8 minutes for frozen, or until just tender. Season with pepper and serve.
bacon recipe courtesy of: Teri, Make a Whisk, January 25, 2010; adapted from Giada De Laurentiis's Everyday Pasta
1 tablespoon extra virgin olive oil
3 slices of bacon, chopped
2 shallots, chopped
3 carrots, peeled and chopped
3 garlic cloves, chopped
1 15-ounce can of cannellini beans, rinsed and drained
6 cups low-sodium chicken broth
1 9-ounce package cheese tortellini, fresh or frozen
1/8 teaspoon freshly ground black pepper
In a large, heavy soup pot, heat the olive oil over medium-high heat. Add the bacon, shallots, carrot and garlic. Cook until the bacon is crisp, about 5 minutes, stirring occasionally. Add the beans and broth. Bring the soup to a boil over medium-high heat, then reduce to the heat to a simmer. Add the tortellini and cook 5 minutes for fresh, 8 minutes for frozen, or until just tender. Season with pepper and serve.
bacon recipe courtesy of: Teri, Make a Whisk, January 25, 2010; adapted from Giada De Laurentiis's Everyday Pasta
2905. GREAT NORTHERNS with LEEKS and BACON
yields six servings?
2 cups dried Great Northern beans?
4 slices thick-sliced bacon, diced?
2 tablespoons extra-virgin olive oil?
6 cups thinly sliced leeks, white and tender green parts (2 bunches)?
2 cloves garlic, minced?
1 teaspoon salt?
1/2 teaspoon freshly ground black pepper
Place beans in a large Dutch oven. Cover with water to 2 inches above beans. Bring to a boil. Remove from heat and let stand, covered, 1 hour. Drain beans and return to pot. Cover with cold water and bring to a boil. Lower heat to a simmer, cover and cook until tender, but not mushy, 45 minutes to 1 hour. Drain beans, reserving some cooking water. Return beans to pan.
Place bacon in a large skillet; cook over medium-high heat until crisp. Remove and set aside, leaving bacon drippings in pan. Add olive oil to skillet. Add leeks and garlic; saute 10 minutes. Add to beans. Crumble bacon and add to beans with salt and pepper. Add cooking water if beans seem dry. Serve hot.
bacon recipe courtesy of: Nancy Krcek Allen, Relish
2 cups dried Great Northern beans?
4 slices thick-sliced bacon, diced?
2 tablespoons extra-virgin olive oil?
6 cups thinly sliced leeks, white and tender green parts (2 bunches)?
2 cloves garlic, minced?
1 teaspoon salt?
1/2 teaspoon freshly ground black pepper
Place beans in a large Dutch oven. Cover with water to 2 inches above beans. Bring to a boil. Remove from heat and let stand, covered, 1 hour. Drain beans and return to pot. Cover with cold water and bring to a boil. Lower heat to a simmer, cover and cook until tender, but not mushy, 45 minutes to 1 hour. Drain beans, reserving some cooking water. Return beans to pan.
Place bacon in a large skillet; cook over medium-high heat until crisp. Remove and set aside, leaving bacon drippings in pan. Add olive oil to skillet. Add leeks and garlic; saute 10 minutes. Add to beans. Crumble bacon and add to beans with salt and pepper. Add cooking water if beans seem dry. Serve hot.
bacon recipe courtesy of: Nancy Krcek Allen, Relish
2900. RAMEN with BACON, EGG, BOK CHOY and CHAR-SIU PORK
2 slices of bacon, chopped width-wise into thin 1/8-inch strips
1 clove of garlic, minced
6 cups hot water
1 large egg
1 helping of char-siu pork
1 package of your favorite instant ramen
2 cups of baby bok choy, leaves separated and washed
1 stalk of green onion, finely chopped (optional)
In a 4-quart pot or larger over high heat, cook the strips of bacon for about 3 minutes or until crispy brown, stirring occasionally. Add the garlic and continue stirring for about a minute.
As the garlic begins to brown, add the hot water to the bacon and garlic and bring to a boil. Once boiling, crack the egg into the water and poach until desired doneness (3 minutes for soft, 6 minutes for hard). Turn heat to medium. With a slotted spoon, transfer the cooked egg to a bowl.
Add the noodles and seasoning packet(s). When the water boils again, cook for another 3 minutes or until desired tenderness. Using a slotted spoon or chopsticks, transfer only the noodles and pork into the bowl with the waiting egg.
Bring the water back to a rapid boil. Add the leaves of baby bok choy. Stir and let it come back to a boil. Cook for another minute or until white stalks are slightly translucent and tender.
Ladle in the bok choy and broth, garnish with chopped green onions and serve.
bacon recipe courtesy of: FoodiFotos, April 12, 2010
1 clove of garlic, minced
6 cups hot water
1 large egg
1 helping of char-siu pork
1 package of your favorite instant ramen
2 cups of baby bok choy, leaves separated and washed
1 stalk of green onion, finely chopped (optional)
In a 4-quart pot or larger over high heat, cook the strips of bacon for about 3 minutes or until crispy brown, stirring occasionally. Add the garlic and continue stirring for about a minute.
As the garlic begins to brown, add the hot water to the bacon and garlic and bring to a boil. Once boiling, crack the egg into the water and poach until desired doneness (3 minutes for soft, 6 minutes for hard). Turn heat to medium. With a slotted spoon, transfer the cooked egg to a bowl.
Add the noodles and seasoning packet(s). When the water boils again, cook for another 3 minutes or until desired tenderness. Using a slotted spoon or chopsticks, transfer only the noodles and pork into the bowl with the waiting egg.
Bring the water back to a rapid boil. Add the leaves of baby bok choy. Stir and let it come back to a boil. Cook for another minute or until white stalks are slightly translucent and tender.
Ladle in the bok choy and broth, garnish with chopped green onions and serve.
bacon recipe courtesy of: FoodiFotos, April 12, 2010
2899. POTATO, BACON and PEA CURRY
serves three?
3 potatoes, peeled and cut into 1-inch cubes
2 teaspoons olive oil
6 slices bacon, finely chopped
1 shallot, finely sliced
2 small sweet bell peppers (or 1 regular bell pepper), thinly sliced
½ cup mushrooms, thinly sliced
3 cloves garlic, minced
15 grape tomatoes, quartered
1½ teaspoons curry powder
½ teaspoon ground turmeric
¼ teaspoon ground ginger
¼ teaspoon ground coriander
¼ teaspoon kosher salt
¼ teaspoon ground black pepper
? teaspoon red pepper flakes
¾ cup of frozen peas, cooked according to package directions
1 tablespoon red or green curry paste
¼ cup vegetable stock
First, get your potatoes ready. Peel and cube them into 1-inch pieces, then place in a pot and cover with water. Bring it to a boil, then boil for 8-10 minutes, until tender. When ready, drain the water from the potatoes and run them under cold water so that they stop cooking. Set them aside until you’re ready to use them.
Heat 2 teaspoons of olive oil in your pot over medium-high heat. Cook the bacon until crispy, about 5-8 minutes, then remove from the pan and set aside to drain on paper towels. Remove all but 1 tablespoon of fat from the pot.
Add the shallot and bell pepper and saute until they are softened and beginning to caramelize over medium heat, about 8-10 minutes. Add in the mushrooms and cook until browned and softened, about 5 minutes. Add in the garlic and tomatoes, stir, and cook for another 2-3 minutes, until the garlic is fragrant and the tomatoes have begun to soften. Add in the combined curry powder, turmeric, ginger, coriander, salt, pepper, and red pepper flakes, and stir. Add the cooked potatoes, the cooked peas, and the crispy bacon, if you’re using it. Stir everything together and add in the curry paste and ¼ cup of vegetable stock. When most of the vegetable stock has simmered away, taste, adjust seasonings as necessary, and serve.
bacon recipe courtesy of: Sydney, The Crepes of Wrath, February 25, 2011
3 potatoes, peeled and cut into 1-inch cubes
2 teaspoons olive oil
6 slices bacon, finely chopped
1 shallot, finely sliced
2 small sweet bell peppers (or 1 regular bell pepper), thinly sliced
½ cup mushrooms, thinly sliced
3 cloves garlic, minced
15 grape tomatoes, quartered
1½ teaspoons curry powder
½ teaspoon ground turmeric
¼ teaspoon ground ginger
¼ teaspoon ground coriander
¼ teaspoon kosher salt
¼ teaspoon ground black pepper
? teaspoon red pepper flakes
¾ cup of frozen peas, cooked according to package directions
1 tablespoon red or green curry paste
¼ cup vegetable stock
First, get your potatoes ready. Peel and cube them into 1-inch pieces, then place in a pot and cover with water. Bring it to a boil, then boil for 8-10 minutes, until tender. When ready, drain the water from the potatoes and run them under cold water so that they stop cooking. Set them aside until you’re ready to use them.
Heat 2 teaspoons of olive oil in your pot over medium-high heat. Cook the bacon until crispy, about 5-8 minutes, then remove from the pan and set aside to drain on paper towels. Remove all but 1 tablespoon of fat from the pot.
Add the shallot and bell pepper and saute until they are softened and beginning to caramelize over medium heat, about 8-10 minutes. Add in the mushrooms and cook until browned and softened, about 5 minutes. Add in the garlic and tomatoes, stir, and cook for another 2-3 minutes, until the garlic is fragrant and the tomatoes have begun to soften. Add in the combined curry powder, turmeric, ginger, coriander, salt, pepper, and red pepper flakes, and stir. Add the cooked potatoes, the cooked peas, and the crispy bacon, if you’re using it. Stir everything together and add in the curry paste and ¼ cup of vegetable stock. When most of the vegetable stock has simmered away, taste, adjust seasonings as necessary, and serve.
bacon recipe courtesy of: Sydney, The Crepes of Wrath, February 25, 2011
2896. GNOCCHI with BACON and SWEET PEAS
yields four servings
Kosher salt
1-pound package potato gnocchi
6 slices bacon, chopped
2 tablespoons minced garlic
2 tablespoons freshly chopped thyme leaves
2 tablespoons butter
1 1/2 cups frozen peas, thawed
Freshly cracked black pepper
1 lemon, juiced?Bring a large pot of salted water to a boil over medium heat. Add the gnocchi and cook for 5 to 6 minutes.
In a large skillet over medium heat add bacon and cook until slightly crisp. Discard the excess fat. Add the garlic and thyme and cook for 30 seconds. Drain the gnocchi and add it to the pan. Stir in the butter, then add the peas, a pinch of black pepper, and a pinch of salt and mix to combine. Add the lemon juice and allow flavors to blend. Taste and season with salt and pepper, if needed. Transfer the gnocchi to a serving bowl and serve.???bacon recipe courtesy of: Aaron McCargo, Jr., "Easy Elegance," Big Daddy's House, Food Network
Kosher salt
1-pound package potato gnocchi
6 slices bacon, chopped
2 tablespoons minced garlic
2 tablespoons freshly chopped thyme leaves
2 tablespoons butter
1 1/2 cups frozen peas, thawed
Freshly cracked black pepper
1 lemon, juiced?Bring a large pot of salted water to a boil over medium heat. Add the gnocchi and cook for 5 to 6 minutes.
In a large skillet over medium heat add bacon and cook until slightly crisp. Discard the excess fat. Add the garlic and thyme and cook for 30 seconds. Drain the gnocchi and add it to the pan. Stir in the butter, then add the peas, a pinch of black pepper, and a pinch of salt and mix to combine. Add the lemon juice and allow flavors to blend. Taste and season with salt and pepper, if needed. Transfer the gnocchi to a serving bowl and serve.???bacon recipe courtesy of: Aaron McCargo, Jr., "Easy Elegance," Big Daddy's House, Food Network
2894. SALSIFY and BRUSSELS SPROUTS with BACON and LEMON CREAM
serves 4-6?
2 tablespoons grass-fed butter?
2 lbs Brussels sprouts, quartered
2 cups salsify root, peeled and thinly sliced on the bias (diagonal)?
1/2 cup shallots, thinly sliced
2 cloves garlic, minced?
4 strips uncooked bacon, chopped?
1/2 cup broth (or water)?
1/2 teaspoon sea salt?
1/4 teaspoon black pepper?
1 teaspoon red pepper flakes?
Juice of 1 lemon (about 1/4 cup)?
1/2 cup organic sour cream
pinch salt?
In a large skillet heat butter over medium flame. Add butter and melt. Add sliced salsify to the pan and cook 3-5 minutes, stirring frequently, until becoming slightly browned. Add bacon and shallots to the pan. Cook 5 more minutes until the bacon begins to get about halfway "done." Add the Brussels sprouts and garlic and saute 2-3 more minutes to brown edges. ?
Add broth and salt, pepper and red pepper flakes. Cover and turn to low; let simmer 5-10 more minutes until sprouts begin to soften and the liquid has reduced by at least half.?
While the veggie mixture is cooking, whisk the lemon juice, sour cream and pinch of salt together in a small bowl.
Add the lemon cream to the pan and stir to coat the vegetables. Cook 2-3 more minutes to let the sauce heat and thicken. Serve hot, garnished with a pinch of red pepper flakes.
bacon recipe courtesy of: Laura, Rising Moon Food, Portland, Oregon, January 14, 2013
2 tablespoons grass-fed butter?
2 lbs Brussels sprouts, quartered
2 cups salsify root, peeled and thinly sliced on the bias (diagonal)?
1/2 cup shallots, thinly sliced
2 cloves garlic, minced?
4 strips uncooked bacon, chopped?
1/2 cup broth (or water)?
1/2 teaspoon sea salt?
1/4 teaspoon black pepper?
1 teaspoon red pepper flakes?
Juice of 1 lemon (about 1/4 cup)?
1/2 cup organic sour cream
pinch salt?
In a large skillet heat butter over medium flame. Add butter and melt. Add sliced salsify to the pan and cook 3-5 minutes, stirring frequently, until becoming slightly browned. Add bacon and shallots to the pan. Cook 5 more minutes until the bacon begins to get about halfway "done." Add the Brussels sprouts and garlic and saute 2-3 more minutes to brown edges. ?
Add broth and salt, pepper and red pepper flakes. Cover and turn to low; let simmer 5-10 more minutes until sprouts begin to soften and the liquid has reduced by at least half.?
While the veggie mixture is cooking, whisk the lemon juice, sour cream and pinch of salt together in a small bowl.
Add the lemon cream to the pan and stir to coat the vegetables. Cook 2-3 more minutes to let the sauce heat and thicken. Serve hot, garnished with a pinch of red pepper flakes.
bacon recipe courtesy of: Laura, Rising Moon Food, Portland, Oregon, January 14, 2013
2891. CHEESY CHICKEN BACON ROLLATINI
4 slices cheddar cheese
4 chicken breasts
1/2 cup baby spinach leaves
4 slices applewood bacon
1/4 cup olive oil
3 tablespoons apple cider vinegar
2 sprigs fresh thyme
1/2 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
2 cloves crushed garlic
Night before cooking: combine olive oil, apple cider vinegar, fresh thyme, sea salt, garlic & black pepper in a Ziploc bag. Butterfly the chicken breasts and drop in bag. Seal and marinate in fridge for at least 6 hours and up to 24 hours.
Preparation: Take 1 butterflied breast of chicken and lay on cutting board. Lay 1 slice of cheddar cheese and 3 leaves of baby spinach inside. Starting at one end of chicken, roll tightly. Wrap 1 slice of bacon around outside and seal with a toothpick. Follow the same for the other 3 breasts. Preheat oven to 350 Degrees. Place 1 tablespoon butter in a baking dish and place in oven while preheating. Once preheated, remove baking dish (with melted butter) and place chicken rolls seam side down. Cook for 25-30 minutes until cooked through.
To serve: Remove toothpick and slice chicken rollatini.
bacon recipe courtesy of: Friends of Elsie, Borden Dairy, Dairy Farmers of America, Inc., 10220 North Ambassador Drive, Kansas City, MO 64153
4 chicken breasts
1/2 cup baby spinach leaves
4 slices applewood bacon
1/4 cup olive oil
3 tablespoons apple cider vinegar
2 sprigs fresh thyme
1/2 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
2 cloves crushed garlic
Night before cooking: combine olive oil, apple cider vinegar, fresh thyme, sea salt, garlic & black pepper in a Ziploc bag. Butterfly the chicken breasts and drop in bag. Seal and marinate in fridge for at least 6 hours and up to 24 hours.
Preparation: Take 1 butterflied breast of chicken and lay on cutting board. Lay 1 slice of cheddar cheese and 3 leaves of baby spinach inside. Starting at one end of chicken, roll tightly. Wrap 1 slice of bacon around outside and seal with a toothpick. Follow the same for the other 3 breasts. Preheat oven to 350 Degrees. Place 1 tablespoon butter in a baking dish and place in oven while preheating. Once preheated, remove baking dish (with melted butter) and place chicken rolls seam side down. Cook for 25-30 minutes until cooked through.
To serve: Remove toothpick and slice chicken rollatini.
bacon recipe courtesy of: Friends of Elsie, Borden Dairy, Dairy Farmers of America, Inc., 10220 North Ambassador Drive, Kansas City, MO 64153
2887. RED WINE PINTO BEANS with SMOKY BACON
yields 8 to 10 servings
1/2 pound smoky bacon, diced
1 large onion, peeled and diced
2 celery stalks, diced
2 medium carrots, peeled and diced
4 garlic cloves, minced
2 large sprigs rosemary
1 pound dried pinto beans, soaked overnight
1 tablespoon coarse kosher salt, more to taste
2 cups dry red wine
extra-virgin olive oil, for serving (optional)
coarsely grated Parmesan, for serving (optional)
coarsely ground black pepper or red pepper flakes, for serving (optional)
In the bottom of a large pot over medium-high heat, brown bacon until golden, about 5 minutes. Stir in onion, celery, carrots, garlic and rosemary. Cook, stirring occasionally, until vegetables are tender, 5 to 7 minutes.
Drain beans and add to pot along with 1 tablespoon salt. Pour in enough water to just cover the beans (about 7 to 8 cups). Bring liquid to a boil; reduce heat and simmer gently until beans are just tender, 45 minutes to 1 hour.
Meanwhile, in a small pot over medium heat, simmer wine until it is reduced to 2/3 cup, 20 to 30 minutes.
Remove rosemary branches from bean pot and discard them. Pour wine into beans and bring to a simmer. Cook for 10 to 20 minutes longer to meld flavors and thicken broth to taste. Drizzle with olive oil and sprinkle with Parmesan, if desired; add more salt and black or red pepper to taste.
bacon recipe courtesy of: The New York Times Magazine, February 20, 2013
1/2 pound smoky bacon, diced
1 large onion, peeled and diced
2 celery stalks, diced
2 medium carrots, peeled and diced
4 garlic cloves, minced
2 large sprigs rosemary
1 pound dried pinto beans, soaked overnight
1 tablespoon coarse kosher salt, more to taste
2 cups dry red wine
extra-virgin olive oil, for serving (optional)
coarsely grated Parmesan, for serving (optional)
coarsely ground black pepper or red pepper flakes, for serving (optional)
In the bottom of a large pot over medium-high heat, brown bacon until golden, about 5 minutes. Stir in onion, celery, carrots, garlic and rosemary. Cook, stirring occasionally, until vegetables are tender, 5 to 7 minutes.
Drain beans and add to pot along with 1 tablespoon salt. Pour in enough water to just cover the beans (about 7 to 8 cups). Bring liquid to a boil; reduce heat and simmer gently until beans are just tender, 45 minutes to 1 hour.
Meanwhile, in a small pot over medium heat, simmer wine until it is reduced to 2/3 cup, 20 to 30 minutes.
Remove rosemary branches from bean pot and discard them. Pour wine into beans and bring to a simmer. Cook for 10 to 20 minutes longer to meld flavors and thicken broth to taste. Drizzle with olive oil and sprinkle with Parmesan, if desired; add more salt and black or red pepper to taste.
bacon recipe courtesy of: The New York Times Magazine, February 20, 2013