1 slice thick-cut bacon, finely chopped 1/3 cup white miso 3 tablespoons mirin 4 Japanese or Chinese eggplants (about 1 1/2 pounds) 2 tablespoons vegetable oil plus more for baking sheet 4 scallions, thinly sliced
Preheat oven to 425°. Cook bacon in a small saucepan over medium heat, stirring often, until crisp, about 5 minutes. Remove from heat and whisk in miso and mirin.
Cut eggplants in half lengthwise. Using the tip of a paring knife, score cut sides in a crosshatch pattern. Brush cut sides with 2 tablespoons oil, dividing evenly, then spread scant 1 tablespoon bacon-miso mixture over each half. Place on an oiled rimmed baking sheet. Roast eggplant until tender and lightly browned, 20-25 minutes. Top with scallions.
bacon recipe courtesy of: Nobuo at Teeter House, 622 E Adams Street, Phoenix, Arizona; Bon Appétit, June 2013
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
My plans for Saturday already include a trip to Shake Shack to try the custard of the day: Pancakes & Bacon. I am all for bacon is desserts—bacon in anything really. Bacon is great on burgers. Bacon is great with peanut butter. But what to make of this very limited Shack offer (available this Saturday at the UWS location only): a peanut butter bacon burger? Could be interesting. Imagine beef satay sprinkled with bacon… that sounds tasty! But for some reason I just can’t see that combination being super awesome in a burger. And since I won’t be trekking all the way uptown, I guess I’ll never know.
Awhile back I was contacted by a representative of Ron Kanfi, the president of Noble Works, a greeting card company, asking me if I’d be willing to review some of their bacon-themed cards on the blog. I agreed, and she sent over a pack.
To be honest, I’m not entirely sure what occasion calls for a bacon card. Happy Birthday, friend! Have I told you lately how much I love bacon (and you, I guess)? Though come to think of it, I get quite a lot of emails declaring that International Bacon Day is nigh (there seem to be many such days – is there some kind of international committee that regulates such things? They should investigate the Bacon Day issue), so maybe if you’re bringing someone a gift of pork on a day that is devoted to it, you could match it with a thematically appropriate card saying Happy Bake-day (wink wink), or Happy Birthday (to Bacon, not you)? I really don’t know. I’m actually not big into gift cards myself (though I do love sending postcards when I travel), but Better Half almost always includes them with gifts, which makes me feel like I need to step my game up. Maybe it is more conventional than I realize to have birthday cards that seem to be talking about things totally unrelated to the person or their birthday. Or maybe I could think of these as postcards with a lot more space and an envelope. I dunno.
ANYWAYS. These are very nice cards. Bright, lively colors, and reasonably clever messages. This was my favorite:
But if you go to the Noble Works website – www.nobleworkscards.com – you’ll find that they have lots of cards of all different kinds, many of which have more obvious use than missives pledging love to pork.
In a small bowl, mix all spicy spread ingredients together and set aside. (This can be made ahead of time and kept refrigerated.) Cook the bacon in a large nonstick skillet over medium heat until slightly crisp, about 8 minutes. Remove and drain on a paper towel-lined plate. Set aside to keep warm. In a medium-size sauté pan over medium heat, add extra-virgin olive oil and pastrami. Heat the pastrami thoroughly, approximately 4 minutes. Keep warm. Heat a large, flat grill pan over medium heat and melt butter. Lay the slices of bread on top of the butter then distribute the Temptin cheese on two halves and the cheddar cheese on the other two halves. Cook open faced until the cheese melts and the bread is golden, about 6 minutes.
bacon recipe courtesy of: Mezzetta.com, G.L. Mezzetta, Inc., 105 Mezzetta Court, American Canyon, California 94503