1 tablespoon olive oil ¼ medium white onion ½ clove garlic 1 teaspoon balsamic vinegar sea salt and black pepper, to taste 25 grams (a couple of rashers) streaky bacon, 100 grams (about 400 grams of unpodded ones) shelled broad beans, ½ small red chili about a tablespoon of fresh mint leaves 1 tablespoon tahini 2 small pita breads 20ml (or a heaped tablespoon) crème fraîche
Blanch or fry the beans for a couple of minutes until the skins split/separate, cool and then shell. Whilst the beans are cooling, cut the bacon and chili up into small pieces, peel and slice the onion, peel and crush the garlic and, if necessary, rinse the mint. Heat the olive oil in a frying pan. Fry the bacon until crisp then add the de-skinned beans and chili. Stir well and cook for a minute or two. Add the onion and garlic to the beans and bacon, stir in well and cook for another minute. Whilst the onion is cooking, you can, if you want, heat the pitta breads up briefly (a minute in a toaster will do it) then split them. Take the pan off the heat, stir in the tahini, balsamic vinegar and mint. Divide the salad between the breads and, if you want, season and add a dessertspoon of crème fraîche.
bacon recipe courtesy of: Cook At Home by Peter Gordon. Hodder & Stoughton, 1999. On WTF Do I Eat Tonight? July 27, 2011
2 tablespoons olive oil, 2 turns of the pan 1/3 pound lean, thick cut bacon, diced 1 small onion, chopped 4 cloves garlic, chopped 4 to 6 ears fresh sweet corn on the cob, kernels scraped 2 tablespoons thyme, chopped 1 cup chicken stock 1/2 cup Mascarpone cheese black pepper, espelette or cayenne pepper, to taste 1 pound egg tagliatelle or fettuccine chopped flat-leaf parsley and chives grated Parmigiano-Reggiano, for serving
Bring a large pot of water to a boil. Heat olive oil over medium high heat in large skillet, add bacon and crisp. Remove to a plate; add onions to the drippings and reduce heat a bit. Cook to soften then add garlic, corn and thyme; cook until corn just begins to lightly brown. Add stock, bring to a bubble and reduce a minute or so. Stir in mascarpone cheese and reduce heat to low. Salt boiling water and cook pasta to al dente. Add a ladle of starchy cooking water to the sauce, drain pasta and add to pan. Toss with corn sauce, bacon and a handful of cheese. Toss vigorously to combine and serve in shallow bowls with parsley and chives on top; pass extra cheese at table.
bacon recipe courtesy of: Rachael Ray, Rachael Ray Show, July 19, 2013
Last week on the Tonight Show Jay Leno said a few jokes about J & D Foods new product baconlube. Strangely Justin and Dave never asked us to review this yet. I guess there are afraid of what Sean and I would do with it on Bacon LIVE.
1 (12oz) can Pillsbury refrigerated biscuits
1/2 cup pasta or pizza sauce
1/4 cup shredded taco cheese
1/4 cup crumbled cooked bacon
1-2 scallions, sliced
Heat oven to 400°F. Lightly grease cookie sheets.
Separate dough into 10 biscuits and flatten out to form a mini pizza crust; place on greased cookie sheets.
Top each mini crust with 1 teaspoon pizza sauce. Top each with desired toppings and cheese.
Bake at 400°F. for 7 to 9 minutes or until cheese is melted and biscuits are golden brown.
recipe adapted from Pillsbury by Joelen’s Culinary Adventures.
Originally posted 2010-12-16 22:31:56.
Related Stories:September 14, 2013 Better with Bacon – Bacon Pear Pizza…March 17, 2009 Better With Bacon – Bacon, Tomato & Cheese Pizza
I’ve been away from blogging for a couple of weeks and just saw the news that Ryan August from the wonderful blog and ‘zine, http://www.iwantyourskull.com/, has left this earth too soon. While we never met, I always made sure to visit his blog often. He was an extremely talented artist and he will be missed. Fellow artist, Brian Mercer, says that there will be a tribute coming soon, I’ll post again when there’s further details.
Someone tweeted a link to a pretty amazing website the other day, no not http://peopleofwalmart.com/ which is pretty glorious, but a little website called www.Scanwiches.com. Basically it is a website with cross section scans of some pretty glorious sandwiches. I will be honest, I would love to dig into pretty much all of them, minus the tomatoes. A good portion of them include bacon of all types.
If your sandwich creativity is lacking I would suggest you head over for some masterpieces!
1 pound spring vegetables–English peas, sugar snaps, broccoli florets, cauliflower, spinach or greens olive oil smoked bacon 3-4 spring onions, cut into slivers splash of white wine 5 oz. feta cheese, cut into 1/4? cubes small handful mint, chopped small handful parsley, chopped salt & pepper to taste
Blanch vegetables in boiling water for 30-45 seconds, then drain and refresh in ice water. Cut bacon into 1/4? cubes or lardons and saute in a little olive oil until crisp and fat renders. Add spring onion and continue to saute for 2-3 minutes. Add vegetables to skillet and add white wine to deglaze pan. When hot throughout, add feta cheese and herbs and cook until herbs are bright. Serve sprinkled with additional chopped herbs.