Better with Bacon – Bacon and Corn Griddle Cakes…


Seriously, what more needs to be said when you see a photo like this.

Who’s hungry?

Bacon and Corn Griddle Cakes


8 slices bacon, cut into 1/2-inch pieces
1/3 cup finely chopped sweet onion
1 cup all-purpose flour
2 tablespoons chopped fresh chives
1 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
2/3 cup milk
1 large egg, beaten
1 tablespoon canola or vegetable oil
1 cup frozen, canned or fresh corn
1/2 cup shredded Monterey Jack cheese
warm maple syrup, for serving


You’ve got to click on over to Recipe Girl for that ;-)  That’s where we found this stack of incredibleness.

Originally posted 2012-02-20 21:43:18.

Related Stories:July 16, 2013 — Better with Bacon – Bourbon Bacon Pancakes…January 31, 2011 — Better with Bacon – Beer and Bacon Mancakes…

Originally posted 2013-08-09 10:35:04. Republished by Blog Post Promoter


pizza dough

thick cut bacon, chopped and cooked until crisp

fresh corn, shucked, grilled or roasted and removed from the cob

ricotta cheese

Leek Soubise (recipe below)

Leek Soubise:

2 tablespoons butter

2 medium sized leeks, split sown the middle, washed, cut into 1/4-inch thick half moons

(discard most of the green parts of the leeks)

1 cup heavy cream

2 cups whole milk


Melt the butter in a large sauté pan. Add the leeks and cook slowly until they have wilted down a bit, 10-15 minutes. Add the milk and cream and cook, uncovered on low heat until the milk has evaporated and the mixture is thick and creamy. This should take about 45 minutes to an hour. Add salt to taste. The original recipe says to blend the leeks once cooled, but I wanted texture, so I didn’t puree the leeks.

Assemble pizza: Place pizza stone on bottom rack of the oven (if you have one). Preheat oven to 500. Shape pizza dough into desired shape and place on a floured and cornmeal dusted cookie sheet that has been flipped upside down. Spread a layer of the leek soubise on the pizza dough, next the corn, followed by spoonful’s of ricotta and last, but of course not least, the bacon. If you don’t have a pizza stone, place cookie sheet (with pizza on it) on the bottom rack of the oven and bake until crust is golden brown. If you have a pizza stone, very quickly slide the pizza from the cookie sheet to the pizza stone. Bake pizza until crust is golden brown.

bacon recipe courtesy of: Breanna, Breanna’s Recipe Box, July 21, 2011

Originally posted 2011-08-29 10:18:00. Republished by Blog Post Promoter


1/2 cup onions, diced
1/4 cup leeks, diced
2 cloves garlic, minced
1 cup diced bacon
1/2 cup small diced potatoes
1/4 cup cilantro
1 tablespoon Greek yogurt
1/2 cup milk
1 cup heavy cream
salt and pepper to taste

Bacon Sofrito:
1 cup fresh corn
1/2 cup red peppers, diced into small pieces
2 tablespoons bacon fat
1/2 small onion, diced
1 tablespoon garlic, minced

Sear bacon in a sauté pan until crispy. Stir in remaining ingredients, and let mixture simmer until potatoes are nearly liquid. Top with bacon sofrito and serve hot.

Sauté all ingredients at high heat for 5 minutes. Place sofrito on top of the soup.

bacon recipe courtesy of: Lorena Garcia, Top Chef Masters, Season 4, Episode 7, Elimination Challenge, Bravo TV

Originally posted 2013-01-15 08:04:00. Republished by Blog Post Promoter


yields four servings

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

Originally posted 2013-08-03 01:04:00. Republished by Blog Post Promoter


1 1/4 cups coarse yellow cornmeal
2 cups cultured buttermilk
6 slices thick-cut bacon
1 1/4 cups unbleached all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
1/3 cup sugar
1 1/2 teaspoons kosher salt
2 eggs, lightly beaten
4 tablespoons unsalted butter, melted
1 cup fresh or frozen sweet corn kernels
1/2 cup (2 ounces) grated sharp Cheddar cheese
1/3 cup Sriracha

In a mixing cup, combine the cornmeal and buttermilk. Cover and leave at room temperature 4-6 hours, or overnight. After the cornmeal finishes its long buttermilk bath, preheat the oven to 450 degrees with a 10-inch cast iron skillet placed inside. Meanwhile, in a large skillet over moderate heat, cook the bacon until it nears crispy. Drain off the rendered fat, reserving for later use. Allow the bacon slices to cool, then dice into pieces. In a large mixing bowl, sift together flour, baking powder, and baking soda. Mix in the sugar and salt. Pour in the eggs, butter, corn, cheese, bacon pieces, and the cornmeal/buttermilk mixture. Mix until combined. Using a hot pad, carefully remove the hot skillet from the preheated oven. Slowly pour the reserved bacon fat into the skillet. (The grease should hiss and pop upon contact. If not, return your skillet to the oven for another 10-15 minutes until it gets good and hot.) Pour the cornbread batter into the hot, greased skillet. Working briskly, spoon the Sriracha throughout the batter to create swirly “veins” of Sriracha that will be visible in the finished bread. Using a hot pad, quickly return the skillet to the oven. Decrease the oven temperature to 425 degrees. Bake until golden brown, 20 to 25 minutes. Allow the cornbread to cool slightly in the pan for 5 minutes, then turn it out onto a plate to cool for an additional 5 to 10 minutes before serving.

bacon recipe courtesy of: The Sriracha Cookbook: 50 “Rooster Sauce” Recipes that Pack a Punch, by Randy Clemens. Ten Speed Press, 2011

Originally posted 2012-08-18 08:29:00. Republished by Blog Post Promoter


makes 6 to 8 servings

2 packages (16 oz. each) frozen corn kernels, thawed and drained
1 medium red onion, chopped
4 slices of bacon, cooked until crisp and crumbled
2 teaspoons sugar
1 cup heavy cream
1 cup half-and-half
3 large eggs
1/4 teaspoon freshly ground black pepper
pinch of cayenne pepper
1 1/2 cups crushed buttery crackers, such as Ritz

In a 4-quart electric slow cooker, combine the corn, red onion, crumbled bacon, and sugar. Mix well. In a bowl, whisk together the cream, half-and-half, and eggs until thoroughly blended. Season with the black pepper and cayenne. Pour over the corn and stir to blend. Last, mix in 1 1/4 cups of the crushed crackers. Cover and cook on the high heat setting for 2 1/2 to 3 hours, or until the pudding is set. Uncover and sprinkle the remaining 1/4 cup crushed crackers over the top. Serve hot.

bacon recipe courtesy of: Slow & Easy: Fast-Fix Recipes for your Electric Slow Cooker by Natalie Haughton, 2009, p. 294

Originally posted 2012-11-25 09:59:00. Republished by Blog Post Promoter


yields two appetizer servings

4 oz. smoked slab bacon, diced
1/2 small onion, small dice
1/4 cup small dice fennel bulb (reserve tops for garnish)
1/4 cup small dice celery

2 cobs yellow corn, gratedup to 1 cup whole milk10 oysters shucked, liquor retainedsalt to taste
Put the diced bacon in a saute pan over medium heat and cook until the fat has been rendered and the bacon is crispy. Pour off the fat, leaving about 2 teaspoons in the pan with the crispy bacon. Add the onion, celery, and fennel and cook until softened. Remove the pan from the heat for about 30 seconds to allow it to cool slightly, then add the grated corn (it should be very juicy). Return to the heat and stir constantly as it thickens. Once it is bubbling, add half the milk and bring to a boil. Remove from the heat and add the oysters with their liquor. Stir well and judge consistency; if you prefer it to be a little thinner add a bit more milk to desired consistency. Season to taste with salt and heat quickly to desired temperature. Serve at once; if the soup is allowed to stand too long the oysters will overcook and become tough. Serve in warm bowls and garnish with fennel fronds.

bacon recipe courtesy of: Chef Eric Joppie, Bar Avignon, 2138 SE Division Street, Portland, OR 97202; Eric Joppie will be participating in Feast Portland (Sunday, September 22, 10 a.m.). Watch Eric Joppie on