yields four servings
1 1/2 pounds skinless, boneless salmon
salt to taste if desired
1 large sweet red pepper
6 slices bacon
1 red onion
1 tablespoon olive oil
3 tablespoons butter
1 tablespoon lemon juice
3 tablespoons shredded fresh basil leaves
Preheat a charcoal grill or oven broiler to high. Soak 8 wooden skewers in cold water to cover until ready to use. Cut the salmon into 1 1/2-inch cubes. There should be 24 pieces. Sprinkle the pieces with salt and pepper. Cut away and discard the pepper core and veins. Discard the seeds. Cut the pepper into 16 pieces of equal size. Cut the bacon into 16 rectangles of equal size. Cut the onion into 16 1/2-inch cubes. Put any remaining onion to another use. Heat a nonstick skillet and add the bacon pieces in one layer. Scatter the sweet pepper and onion cubes over the bacon. Cook, shaking the pieces and stirring for about 1 minute. Drain and let cook slightly. Drain the bacon mixture. Arrange the various foods on each of the skewers as follows: 1 sweet pepper cube, a piece of bacon, 1 piece of salmon, a cube of onion, a piece of salmon, a cube of onion, a piece of bacon, a piece of salmon and a cube of pepper. Brush brochettes all over with olive oil. Sprinkle with salt and pepper. If the brochettes are to be cooked under the broiler, arrange them on a rack. Place them about 4 inches from the source of heat and leave the door slightly ajar. Cook 3 minutes on one side and turn the brochettes to the other side. Cook 2 minutes. If the brochettes are to be cooked on a charcoal grill, place them on the grill and cook 3 minutes. Turn and cook on the other side about 2 minutes. Meanwhile, heat the butter and add the lemon juice and basil. Stir and pour or brush the sauce over the brochettes.
bacon recipe courtesy of: Pierre Franey, 60-Minute Gourmet, The New York Times, August 27, 1986
Tag Archives: recipes
Linkapalooza!
I had a long day, so today is a LINK day!
Here’s a bacon cookie recipe from a former Quicken Loans colleague of mine (thanks Chris for the link)
How about a bacon wrapped hot dog this Super Bowl Sunday?
New Domino’s Pizza varieties…includes a new Cali Chicken Bacon Ranch pizza.
How Detroiter’s roll – buying their bacon local. (Thanks Suneil for the link)
Butter pecan ice cream in this bowl would be yummy! (Thanks Matt for the link)
A photographic “Ode to Bacon”. (Thanks Jeff for the link)
and finally…
“IT’S BACON!!”
See you tomorrow.
Originally posted 2009-01-27 13:00:49.
Related Stories:February 8, 2009 -- Random Thoughts out of FresnoApril 22, 2009 -- Bacon Bits…V. 22935. AVOCADO and BACON MAHI MAHI TACOS
serves six
1¼ lbs boneless skinless mahi mahi
12 whole wheat tortillas (6?)
2 medium avocados, Sliced
4 strips apple-smoked bacon, crumbled
½ cup diced tomatoes
½ cup diced red onion
½ cup sour cream
1½ tablespoons butter
1½ tablespoons lime juice
1 tablespoon tequila
1 tablespoon chili powder
1 teaspoon sea salt & coarse black peppercorn
Cooking spray to grease
On cutting board cut mahi mahi into 1? cubes, then season with salt & pepper and transfer to large bowl. Melt butter in microwave, then combine with lime juice, tequila, and chili powder, whisking thoroughly. Pour marinade over fish and toss until all pieces are well coated. Place in refrigerator to marinate for 1 – 6 hours.
Heat skillet over medium flame and lightly toast each tortilla, flipping with kitchen tongs to crisp both sides. Place on wire rack to cool until needed.
Generously grease same skillet, then saute red onion over medium-high heat. As onions begin to brown, add in mahi mahi and stir continuously for 6-8 minutes until fish is evenly cooked. Reduce flame to low before stirring in tomatoes, then allow ingredients to simmer for 5 minutes.
Cook bacon in microwave and crumble with hands, then slice avocados. When ready, build tacos with a layer of sliced avocado, one serving spoon of mahi mahi, a dollop of sour cream, and a sprinkling of bacon. Immediately serve.
bacon recipe courtesy of: Christine Fischer, Cooking with Cakes, April 29, 2013
1¼ lbs boneless skinless mahi mahi
12 whole wheat tortillas (6?)
2 medium avocados, Sliced
4 strips apple-smoked bacon, crumbled
½ cup diced tomatoes
½ cup diced red onion
½ cup sour cream
1½ tablespoons butter
1½ tablespoons lime juice
1 tablespoon tequila
1 tablespoon chili powder
1 teaspoon sea salt & coarse black peppercorn
Cooking spray to grease
On cutting board cut mahi mahi into 1? cubes, then season with salt & pepper and transfer to large bowl. Melt butter in microwave, then combine with lime juice, tequila, and chili powder, whisking thoroughly. Pour marinade over fish and toss until all pieces are well coated. Place in refrigerator to marinate for 1 – 6 hours.
Heat skillet over medium flame and lightly toast each tortilla, flipping with kitchen tongs to crisp both sides. Place on wire rack to cool until needed.
Generously grease same skillet, then saute red onion over medium-high heat. As onions begin to brown, add in mahi mahi and stir continuously for 6-8 minutes until fish is evenly cooked. Reduce flame to low before stirring in tomatoes, then allow ingredients to simmer for 5 minutes.
Cook bacon in microwave and crumble with hands, then slice avocados. When ready, build tacos with a layer of sliced avocado, one serving spoon of mahi mahi, a dollop of sour cream, and a sprinkling of bacon. Immediately serve.
bacon recipe courtesy of: Christine Fischer, Cooking with Cakes, April 29, 2013
What Makes a Trend?
A really interesting, albeit short, article in the Wall Street Journal last week about how food trends start. Here’s an excerpt:
Bacon. It’s everywhere. Wendy’s features it in the “Baconator” and Paula Deen crumbles it into quiche. Ditto for those deluxe cupcakes top-heavy with frosting. Is there a bakery or supermarket that doesn’t sell them?
Bacon and cupcakes — like sliders, bubble tea, popsicles, food trucks and chipotle — have caught on from coast to coast.
But how?
How indeed. Click on through, it’s a good read with a great quote from Ted Allen at the end.
Originally posted 2011-03-21 12:09:45.
Related Stories:October 5, 2010 -- Bacon Bubble Bursting?January 19, 2011 -- Really? REALLY?? Really?2934. BACON, BOURBON and HAZELNUT HOT CHOCOLATE
makes four servings
4 thick-cut slices of bacon
1/2 teaspoon corn starch
1/4 cup cocoa powder
1 tablespoon granulated sugar
pinch kosher salt
3 cups whole milk
4 ounces milk chocolate chips
4 ounces bittersweet chocolate chips
4 ounces Frangelico
4 ounces Bourbon?
whipped cream and chopped toasted hazelnuts for garnish
Cook bacon in a large, heavy-bottomed skillet over medium-low heat until crisp and rendered. Transfer bacon to a paper towel-lined plate. Pour fat into a small bowl and stir in corn starch with a fork.
In medium saucepan, stir cocoa with sugar and salt. Stir in reserved bacon fat/corn starch mixture, milk, milk chocolate, and bittersweet chocolate. Heat over medium heat until, stirring constantly, until chocolate is melted and mixture is hot. Gently whisk to completely homogenize mixture.
Add Frangelico and bourbon. Pour into individual serving cups. Top with whipped cream, chopped toasted hazelnuts, and a strip of bacon. Serve immediately.
bacon recipe courtesy of: J. Kenji Lopez-Alt, Managing Editor, Serious Eats, February 8, 2012
4 thick-cut slices of bacon
1/2 teaspoon corn starch
1/4 cup cocoa powder
1 tablespoon granulated sugar
pinch kosher salt
3 cups whole milk
4 ounces milk chocolate chips
4 ounces bittersweet chocolate chips
4 ounces Frangelico
4 ounces Bourbon?
whipped cream and chopped toasted hazelnuts for garnish
Cook bacon in a large, heavy-bottomed skillet over medium-low heat until crisp and rendered. Transfer bacon to a paper towel-lined plate. Pour fat into a small bowl and stir in corn starch with a fork.
In medium saucepan, stir cocoa with sugar and salt. Stir in reserved bacon fat/corn starch mixture, milk, milk chocolate, and bittersweet chocolate. Heat over medium heat until, stirring constantly, until chocolate is melted and mixture is hot. Gently whisk to completely homogenize mixture.
Add Frangelico and bourbon. Pour into individual serving cups. Top with whipped cream, chopped toasted hazelnuts, and a strip of bacon. Serve immediately.
bacon recipe courtesy of: J. Kenji Lopez-Alt, Managing Editor, Serious Eats, February 8, 2012
Bacon Pic of the Day – Nice Balls!
Why them’s some big balls you got there Chief! And bacon flavored to boot…
Big ups to FotDB Seth (SHOUT OUT) for the image.
Have a great day everyone. We’ll be back later with “Top Chef“…
Originally posted 2010-06-24 08:50:20.
Related Stories:January 27, 2013 -- Bacon Pic of the Day – I’m Eatin’…February 26, 2013 -- Bacon Pic of the Day – Saving the Auto Industry…2933. BACON-HAZELNUT BUTTERMILK CUPCAKES with AMARETTO MAPLE BUTTERCREAM FROSTING
makes about 14 standard cupcakes
1/2 cup buttermilk, at room temperature
2 eggs, at room temperature
1 teaspoon vanilla extract
1 1/2 cups cake flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (1 stick or 113 grams) unsalted butter, cut into 8 pieces and at room temperature
1/4 cup toasted and skinned hazelnuts, roughly chopped (spread on a baking sheet and bake at 350 for 10 minutes, skins will rub off)
6 slices candied bacon (recipe below), 3 slices finely chopped (remaining 3 for garnish), do not add pepper
Amaretto Maple Buttercream Frosting (recipe below)
Candied bacon:
6 slices bacon3-6 tablespoons brown sugar
2-3 teaspoons black pepper?
Preheat the oven to 400 degrees. Line a rimmed baking sheet with aluminum foil and place wire cooling racks on the sheets. Lay the bacon out on the cooling racks and sprinkle evenly with half of the brown sugar and half of the pepper, if using. Press the sugar and pepper into the bacon, then flip it over and sprinkle the remaining sugar and pepper on. Again, press the ingredients into the bacon. Bake for 10-15 minutes. Remove the pan from the oven, flip the bacon slices over, and bake for another 10-15 minutes, checking the bacon regularly to prevent burning.
Cupcakes:
Preheat oven to 350 degrees (180 C). Line a muffin pan with cupcake liners; set aside.
In a medium bowl, whisk the buttermilk, eggs, and vanilla until combined; set aside.
In a large bowl, or the bowl of a standing mixer, combine the flour, sugar, baking powder, and salt.?
With the mixer on low, add the butter pieces, one at a time, then increase mixer speed to medium low. Once the butter is fully incorporated, increase speed to medium and beat until well combined (about 30 seconds).
Reduce mixer speed to low and add half of the buttermilk mixture. Mix until just combined, then increase speed to medium high for about 30 seconds. Repeat with the remaining buttermilk mixture. Batter should be fully incorporated with some small lumps; do not overmix. Fold in the hazelnuts and chopped bacon.
Fill each cupcake liner with three tablespoons of batter. Sprinkle each one with maple crystals (optional). Bake for 18 minutes, or until the edges are light golden brown and a toothpick inserted in the center comes out with a crumb or two clinging to it.
Transfer to a wire cooling rack and allow to cool completely before frosting.
Amaretto Maple Buttercream Frosting:
makes about 24 ounces
1 cup (2 sticks) unsalted butter, at room temperature
1 pound (about 4 cups) confectioners’ sugar
1/2 teaspoon vanilla extract
1/3 cup maple syrup
1 tablespoon amaretto
1 tablespoon heavy cream
Beat the butter on high speed until light and fluffy, about 3 minutes. Beat in half of the sugar until combined. Stir in the vanilla and syrup. Beat in the remaining sugar. Add the heavy cream and amaretto, whisk on high for 6 minutes.?
bacon recipe courtesy of: Darla Wireman, Bakingdom, May 30, 2012
1/2 cup buttermilk, at room temperature
2 eggs, at room temperature
1 teaspoon vanilla extract
1 1/2 cups cake flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (1 stick or 113 grams) unsalted butter, cut into 8 pieces and at room temperature
1/4 cup toasted and skinned hazelnuts, roughly chopped (spread on a baking sheet and bake at 350 for 10 minutes, skins will rub off)
6 slices candied bacon (recipe below), 3 slices finely chopped (remaining 3 for garnish), do not add pepper
Amaretto Maple Buttercream Frosting (recipe below)
Candied bacon:
6 slices bacon3-6 tablespoons brown sugar
2-3 teaspoons black pepper?
Preheat the oven to 400 degrees. Line a rimmed baking sheet with aluminum foil and place wire cooling racks on the sheets. Lay the bacon out on the cooling racks and sprinkle evenly with half of the brown sugar and half of the pepper, if using. Press the sugar and pepper into the bacon, then flip it over and sprinkle the remaining sugar and pepper on. Again, press the ingredients into the bacon. Bake for 10-15 minutes. Remove the pan from the oven, flip the bacon slices over, and bake for another 10-15 minutes, checking the bacon regularly to prevent burning.
Cupcakes:
Preheat oven to 350 degrees (180 C). Line a muffin pan with cupcake liners; set aside.
In a medium bowl, whisk the buttermilk, eggs, and vanilla until combined; set aside.
In a large bowl, or the bowl of a standing mixer, combine the flour, sugar, baking powder, and salt.?
With the mixer on low, add the butter pieces, one at a time, then increase mixer speed to medium low. Once the butter is fully incorporated, increase speed to medium and beat until well combined (about 30 seconds).
Reduce mixer speed to low and add half of the buttermilk mixture. Mix until just combined, then increase speed to medium high for about 30 seconds. Repeat with the remaining buttermilk mixture. Batter should be fully incorporated with some small lumps; do not overmix. Fold in the hazelnuts and chopped bacon.
Fill each cupcake liner with three tablespoons of batter. Sprinkle each one with maple crystals (optional). Bake for 18 minutes, or until the edges are light golden brown and a toothpick inserted in the center comes out with a crumb or two clinging to it.
Transfer to a wire cooling rack and allow to cool completely before frosting.
Amaretto Maple Buttercream Frosting:
makes about 24 ounces
1 cup (2 sticks) unsalted butter, at room temperature
1 pound (about 4 cups) confectioners’ sugar
1/2 teaspoon vanilla extract
1/3 cup maple syrup
1 tablespoon amaretto
1 tablespoon heavy cream
Beat the butter on high speed until light and fluffy, about 3 minutes. Beat in half of the sugar until combined. Stir in the vanilla and syrup. Beat in the remaining sugar. Add the heavy cream and amaretto, whisk on high for 6 minutes.?
bacon recipe courtesy of: Darla Wireman, Bakingdom, May 30, 2012
Catch A Ride on the Bacon Food Truck Trend
The food truck trend is just as hot as the bacon trend. New food trucks are popping up everywhere, and food truck events, where many trucks gather in one location, are becoming popular in urban centers. Unlike the bacon trend, there is a downside to the food truck trend: some trucks are disappearing almost as quickly as they appear. But several well-known trucks (and some not-so-well-known) are proof that bacon and food trucks haven’t nearly jumped the shark yet. Here’s a list of the best bacon food trucks and trailers still in operation. Check back later for a “Top 10 BBQ & Pork Food Trucks” post. Are you lucky enough to have one of these baconcentric trucks in your neighborhood?
Bacon Bacon – San Francisco
Bacon Bacon has had its share of difficulties lately. In 2012 their truck caught on fire, and complaints from suspected vegetarian neighbors are threatening to temporarily shut down their cafe location. Fan support has been strong, and this popular truck serves up a bounty of bacon items like the grilled cheese sandwich with bacon and bacon jam and the Triple B Taco with pork butt, pork belly and bacon. Even the fries have pork belly trimmings!
Bacon MANia – NorCal and SoCal
Another California favorite, Bacon Mania has two trucks, one serving the Sacramento area, and another that visits Orange County. BaconMANia describes its food as “unabashedly American, unapologetic man-food.” Dishes include Mac’N Bac’N French Fries, All-American Sliders made with 50% ground bacon, and the “PB & J,” which is wrapped in Applewood Smoked Bacon and deep-fried.
The Bacon Trolley – St. Paul, MN
Serving up Modern American Street Food with a pork-based menu, the Bacon Trolley can be found on the streets of St. Paul, Minnesota. Their signature sandwich is called “The Spanker,” a BBQ pork sandwich topped with strips of bacon. For the more adventurous, there’s “The Elvis,” a peanut butter, banana and bacon sandwich.
Pig on the Street – Vancouver BC
Our neighbors to the north can enjoy the offerings of “Pig on the Street.” Catch them on an upcoming episode of the Cooking Channel’s “Eat St.” on June 3rd. Their bacon-topped soups come with a bacon-cheese stir stick, and their signature sandwich, “The Porker,” has double-smoked bacon, sausage and bacon stuffing, gouda, greens, apple and cider chutney.
The Bacon Lover’s Truck – Addison, TX
This Kickstarter success story is also known as the “B.L.T.” This relatively new truck serves a variety of sandwiches where “bacon is the star.” The Morning After breakfast sandwich is served on a homemade honey butter biscuit and has maple bacon, scrambled eggs and fried potatoes. The Caprese has grilled beefsteak tomatoes, locally-made mozzarella, basil pesto and applewood smoked bacon.
The Caveman Truck – Indianapolis, IN
Emblazoned with their “Bacon > Gluten” logo and a picture that is reminiscent of Captain Caveman (if you’re under 30, Google it), this truck is the first to adhere to the Paleo diet. Its menu is bacon-heavy and includes menu items such as bacon hash and bacon chili.
Trailer Park Truck – Los Angeles
Bacon is featured in almost every menu item at this food truck. Try Big Dave’s Mac and Bacon Melt, mac and cheese and bacon grilled between white bread, the Blue Ribbon Frito Pie which is topped with bacon crumbles, or their bacon-topped Shotgun Shells and Cheese.
Lard Have Mercy – Austin, TX
Almost everything is deep-fried on this bacon-centric menu. Offerings include Miss Piggy’s Nachos—bacon-flavored tortilla chips , jalapeno cheese and crumbled bacon, and Porky’s Revenge, chicken-fried bacon.
Pig Vicious – Austin, TX
This food trailer’s motto is “Bacon in the morning, bacon in the evening, and bacon late at night.” Dishes include a bacon and fried egg breakfast sandwich with bacon aioli, deep-fried bacon-wrapped pickles, and a bacon shake with almonds and maple syrup.
Honorable Mention:
Maximus/Minimus – Seattle, WA
The Seattle favorite “Maximus/Minimus” serves pulled pork sandwiches in a truck that is in the shape of a pig. Note the custom license plate: “SOMEPIG.” Oink oink!
Got a hankerin’ for the food truck love, but none of these trucks are in your area? Check Roaming Hunger to find a food truck in your ‘hood.
These trucks are on hiatus or in the process of opening, but check their websites for updates on their availability.
Unforsaconbacon – Dallas, TX
The Bacon Truck – Hoboken, NJ
Bacon Wagon – Fort Worth, TX
Makin’ Bacon – Indianopolis, IN
2932. BACON and AVOCADO CLUB SANDWICH with WASABI SAUCE
serves four
4 mini baguettes
40 grams sautéed onion
8 slices unsmoked bacon
1 avocado
40 grams lettuce or herb mix
80 grams Cheddar cheese
2 tomatoes
2 tablespoons wasabi sauce
Grill the bacon until crispy. Slice open the baguettes and stuff with lettuce, grilled bacon, sliced avocado, sautéed onion, cheese and tomatoes, then squeeze wasabi sauce over the top.
bacon recipe courtesy of: Eat-Japan, 1st Floor, 5-7 Folgate Street, London, UK, E1 6BX
4 mini baguettes
40 grams sautéed onion
8 slices unsmoked bacon
1 avocado
40 grams lettuce or herb mix
80 grams Cheddar cheese
2 tomatoes
2 tablespoons wasabi sauce
Grill the bacon until crispy. Slice open the baguettes and stuff with lettuce, grilled bacon, sliced avocado, sautéed onion, cheese and tomatoes, then squeeze wasabi sauce over the top.
bacon recipe courtesy of: Eat-Japan, 1st Floor, 5-7 Folgate Street, London, UK, E1 6BX
The Bacon Collection…
Archie McPhee has long been leading the charge in the development of bacon flavored products and now you can get just about all their wonders just with simple mouse click…
It’s the Bacon Collection featuring:
Seriously, what are you waiting for? Get this, pick up some wrapping paper, and make that bacon fan in your life happy!!
via Archie McPhee
Originally posted 2011-03-18 11:00:18.
Related Stories:June 2, 2011 -- Dad’s Love Bacon!February 15, 2011 -- Archie McPhee Strikes Again – Bacon Toothpaste…