2715. STEELHEAD TROUT with CURRANT BACON and ONION SAUCE

serves two

2 8-oz. steelhead trout fillets
2 teaspoons olive oil
1/4 – 1/2 teaspoon salt and pepper, to taste
4 strips of thick bacon
1 cup onion, coarsely chopped
1/2 cup dried currants
1/4 cup red wine vinegar
2 teaspoons honey

Preheat oven to broil. Prep baking sheet by lining with foil and greasing lightly. Remove pin bones from fillet if necessary. Slow cook bacon on medium low heat until done. Remove and place on paper towel. Chop when cooled. If less than 1/4 cup of grease is left in the pan, add more grease or oil. When heated, add chopped onion. Cook onions until light brown, about six minutes. When tender and lightly carmalized, add honey, vinegar, and currants. Let reduce until most of the liquid is gone. Remove from burner and set sauce aside. Place filet onto greased & lined baking sheet skin down. Sprinkle and lightly rub 2 tsp oil onto surface of filet. Sprinkle salt and pepper. Place pan onto rack about 3? from broiler for 4-6 minutes or internal temperature is 130. Spoon sauce onto filet and serve with steamed broccoli or other veggie. Serve immediately.

bacon recipe courtesy of: the quaint life (member), Fast Paleo, May 9, 2012

Originally posted 2012-10-14 08:46:00. Republished by Blog Post Promoter

2927. CREAMY POLENTA with BACON and CRANBERRIES

yields four servings

Polenta:
2 cups low-sodium chicken broth
3 teaspoons kosher salt, plus extra for seasoning
1 1/4 cups polenta or yellow cornmeal
1 cup freshly grated Parmesan
3/4 cup whole milk, at room temperature
5 tablespoons unsalted butter, at room temperature, cut into 1/2-inch pieces
Freshly ground black pepper

To Assemble:10 to 12 strips thick-cut applewood smoked bacon (about 1 pound)
1 cup mascarpone cheese, at room temperature (about 8 ounces)
3 tablespoons maple syrup or agave
Pinch kosher salt
1/2 cup dried cranberries?For the polenta: Bring the broth, 2 1/2 cups water and the salt to a boil in a heavy 5-quart saucepan over medium-high heat. Gradually whisk in the polenta. Reduce the heat to low and cook, stirring often, until the mixture thickens and the cornmeal is tender, 15 to 20 minutes. Remove the pan from the heat. Add the Parmesan, milk and butter. Stir until the butter and Parmesan have melted. Season with salt and pepper.

For assembly: Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Arrange the bacon in a single layer on a rimmed baking sheet. Bake until brown and crispy, 15 to 17 minutes. Drain on paper towels. When the bacon is cool enough to handle, chop into 1/2-inch pieces. Set aside.

Whisk together the mascarpone cheese, maple syrup and salt in a small bowl until smooth.

Transfer the polenta to 4 bowls or serving plates. Divide the bacon pieces and spoon on top. Dollop each serving with the mascarpone mixture and sprinkle with the dried cranberries.??bacon recipe courtesy of: Giada De Laurentiis, “Rise and Shine,” Giada at Home, Food Network

Originally posted 2013-05-14 01:14:00. Republished by Blog Post Promoter

2740. CHOCOLATE-COVERED BACON ON A STICK with MARCONA ALMONDS and DRIED CHERRIES

serves twelve

12 slices of thick-sliced apple or hickory wood smoked bacon, skewered lengthwise
2 cups high quality semi sweet chocolate chips
6 tablespoons butter?1/8 teaspoon sea salt?1/2 cup finely chopped marcona almonds1/2 cup finely chopped dried cherriesdemerara or turbinado sugar for sprinkling
Cook bacon: Preheat the oven to 400. Place skewered bacon on a broiling pan. When oven is ready, bake the bacon until crisp, about 20 – 25 minutes in the top third of your oven. When done, set the pan aside and let the bacon cool. Meanwhile, line a baking sheet with wax paper and set aside.?
Prep assembly line: Place bowl of finely chopped almonds and bowl of finely chopped cherries next to the bacon. Place Demerara sugar next to that. When your chocolate is done, you will have an assembly line of bacon, melted chocolate, cherries, almonds, and Demerara sugar.
Prep chocolate: Place semi sweet chocolate and butter in a shallow microwaveable bowl and microwave for 1 minute. Stir. Continue to microwave in 15 second increments, stirring after each one, until the chocolate and butter have melted. When melted, add a the sea salt and stir to combine.
Cover bacon in chocolate: Using a pastry brush, coat both sides of each piece of bacon with melted chocolate and place on baking sheet. If your bowl of chocolate sauce cools and hardens before you are finished brushing it onto the bacon, just stick it back into the microwave for 20 seconds or so.?
Sprinkle with almonds, cherries, and sugar: When all of the bacon is covered in chocolate, work with one piece at a time and cover with toppings. While the chocolate is still warm, place some of the chopped cherries over the chocolate on one side of a piece of bacon. The cherries are sticky so it is a bit of work. Sprinkle that side with the almonds and a pinch of Demerara sugar. Flip that piece over and do it again so that both sides are sprinkled with cherries, almonds, and Demerara. Do this for each piece of chocolate covered bacon. Refrigerate until hardened. Serve.

bacon recipe courtesy of: Waverly (member), Food52, New York City

Originally posted 2012-11-08 14:17:00. Republished by Blog Post Promoter

2760. BACON and EGG SPINACH SALAD with POPPY SEED DRESSING

yields 10-12 servings?

Poppy Seed Dressing?
1/3 cup red wine vinegar?
1/2 teaspoon dried tarragon?
3/4 teaspoon ground dried mustard?
2 teaspoons salt?
3 tablespoons yellow onion, finely minced?
2/3 cup sugar?
1 tablespoon poppy seeds?
1 cup canola oil

Bacon and Egg Salad?
12-15 oz baby spinach?
4-6 slices crisp bacon, crumbled?
4 hard-boiled eggs, sliced?
1 small or 1/2 large red onion, sliced very thin?
1 cup thinly sliced button mushrooms, about 5-6 medium?
1/2 cup dried cranberries?
1 cup grated Monterey Jack cheese, (4 ounces)?
1/2 cup candied walnuts

Combine all the dressing ingredients in a jar with a tight fitting lid and shake to combine. Or add to a food processor and while processing, slowly add the oil. In this case the onion could be coarsely chopped as it will become fine during processing. Place the spinach, bacon, eggs, red onion, mushrooms, cranberries, cheese and walnuts to a large bowl. Pour dressing over all and gently toss. May save some eggs and bacon to garnish top of salad.

bacon recipe courtesy of: Helen Horton, Saucy Cuisine, September 3, 2011

Originally posted 2012-11-28 09:06:00. Republished by Blog Post Promoter

3081. DRIED PLUMS with BACON and FRESH GOAT CHEESE

serves twelve

12 pitted dried plums
5 1/3 ounces goat cheese, divided into 12 equal portions
3 slices bacon, each cut into 2-inch pieces (to total 12 pieces)

For each dried plum, make a lengthwise slit and spoon a portion of cheese into slit; wrap with a piece of bacon. Secure bacon with wooden pick; arrange on rack in broiler pan. Broil 3 to 4 inches from heat 6 to 8 minutes or until browned and barely crisp, turning once. Serve hot or warm.

bacon recipe courtesy of: Georgeanne Brennan, California Dried Plums Board?

2769. DRIED PLUM and BACON STRATA

serves eight

no-stick cooking spray
1 pound bacon, cut into 1-inch pieces
6 cups French bread, cut into 1 1/2-inch cubes
1 cup (about 6 ounces) quartered dried plums
1 cup shredded Swiss cheese
3 cups milk
8 large eggs
1 teaspoon Italian herb seasoning
1 teaspoon salt

Lightly coat 13 x 9-inch baking dish with cooking spray; set aside. In large nonstick skillet, add bacon; cook and stir 8 minutes over medium-high heat or until bacon is crisp. Drain. In large bowl, combine bread, dried plums, cheese and bacon. Arrange in baking dish; set aside. In medium bowl, whisk together milk, eggs, Italian herb seasoning and salt until well blended; pour over bread mixture. Cover with aluminum foil and refrigerate 4 hours or overnight. Heat oven to 350ºF. Bake, covered, 55 to 65 minutes or until top is golden brown and knife inserted into center comes out clean. Serve warm.

bacon recipe courtesy of: California Dried Plums Board, 3840 Rosin Court, Sacramento, California 95834

2759. CHERRY COKE BRAISED BACON

2-3 lbs slab of smoked bacon with skin
3 tablespoons cherry jam
1/4 cups dried cherries
1 vanilla bean split in half lengthwise
15 whole cloves
2 liter bottle of Coke
1 Granny Smith apple, peeled and sliced
1 small head of cabbage, cored and shredded

Put the bacon in a large bowl and cover with water. Put it in the fridge overnight to reduce the amount of salt. Put the rack in the lower position and preheat your oven to 275 degrees. Place the bacon into a heavy pot that it will fit snugly into (you may want to cut it into 2-3 smaller pieces). Add the jam, vanilla, cloves, and cherries and pour enough Coke over to cover the pork. Bring it to a boil over the stove, cover and put it in the oven until the meat is fork tender (about 3 1/2 to 4 hours). Remove the bacon from the braising liquid and place it skin-side up on a rack over a baking sheet and tent with foil. Skim off the fat from the braising liquid and strain half of it into a sauce pan. Boil this until it is a nice syrupy sauce. Put the cabbage and apples into the other half and simmer until both are tender about 30-40 minutes. When you’re ready to serve, move the rack to the middle position and heat the oven to 450 degrees. Uncover the bacon and put it in the oven for about 15 minutes or until the the skin is nice and crispy. Serve immediately with reduced braising liquid drizzled on top along with some of the braised cabbage and apples.

bacon recipe courtesy of: Marc Matsumoto, No Recipes, March 23, 2008