2551. BLOOD ORANGE and BACON HANGOVER SALAD

1/2 cup shelled pistachios 
1 tablespoon red wine vinegar 
salt and freshly ground pepper to taste 
1 teaspoon Dijon mustard 
3 tablespoons olive oil 
1 head Boston lettuce (or another leafy green lettuce, such as green leaf or red leaf) 
1 large or 2 small blood oranges, peel removed and slices cut out without the pith (membrane that separates the slices) 
3 strips bacon, cooked to crispy 
2-3 small radishes, quartered to wedges

In a small bowl, combine the red wine vinegar, mustard, and a couple of pinches of salt and pepper. Drizzle in the olive oil while whisking rapidly until mixture is emulsified. Gently tear lettuce into bite-sized pieces. Toss with the dressing and remaining ingredients. Serve immediately.

bacon recipe courtesy of:  The Art of Eating In: How I Learned to Stop Spending and Love the Stove by Cathy Erway. Gotham, 2010 | posted by Caroline Russock on Serious Eats, February 25, 2010

Originally posted 2012-05-03 08:07:00. Republished by Blog Post Promoter

2874. PACIFIC COAST SALMON ROLLS with BACON and FENNEL TARTAR SAUCE

yields two servings

3 rashers bacon
1/2 bulb fennel, cored and trimmed
250 grams sockeye salmon fillet, no bones or skin
2 teaspoons olive oil
1/2 cup mayonnaise
1/4 cup cilantro, chopped
1 teaspoon lemon juice
salt and pepper
buns
lettuce
red onion

Preheat the oven to 375° F.

Cut the bacon into ¼ strips and dice the fennel. Toss the bacon and fennel together in a small pan, and cook, stirring 3-4 times for 30 minutes, until the bacon is crisp and the fennel tender, but not brown.

Drain the bacon and fennel mixture on paper toweling. When completely cool, stir the mixture into the mayonnaise along with the cilantro and lemon juice. Refrigerate until ready to serve.

Cut the salmon into 1 to 2” cubes, toss with the olive oil, and season generously with salt and pepper.

In the bottom of a double boiler with a steamer insert, bring about 1” of water to the boil. Place the salmon in the steamer, ensuring no pieces overlap. Cover, reduce the heat to med. and steam for about 3 to 4 minutes, until the salmon is firm to the touch and just before beads of white fat appear on its surface (see note). Remove to a plate and cool completely.

Serve on soft rolls with lettuce, red onion and plenty of tartar sauce.

bacon recipe courtesy of: Theresa Carle-Sanders, Island Vittles: Quick Bites from Pender Island, BC, August 28, 2012

Originally posted 2013-03-22 01:39:00. Republished by Blog Post Promoter

2739. CHOPPED SALAD with BACON and FRIED GARBANZO BEANS

serves six

3/4 cup olive oil, divided
1 cup canned garbanzo beans, rinsed and drained
1 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper, divided
1/8 teaspoon chili powder
4 slices (1/4 pound) bacon
3 tablespoons red wine vinegar
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1 clove garlic, finely chopped
1 small shallot, finely chopped
12 cherry tomatoes, halved
1 cucumber, preferably English, peeled, seeded, and chopped
1 large head romaine lettuce, trimmed and sliced
1 can (15 ounces) butter beans, rinsed and drained
1/2 cup small feta cheese cubes
6 tablespoons ranch dressing

Heat 6 tablespoons oil in a large skillet over medium-high heat. Carefully add garbanzo beans and fry, stirring often, until crisp and golden, 5 to 7 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate and sprinkle with 1/4 teaspoon salt, 1/8 teaspoon pepper, and chili powder; set aside.

Carefully discard oil in skillet and wipe clean. Return skillet to medium heat, add bacon, and cook, turning occasionally, until crisp, 7 to 8 minutes; transfer to a paper-towel-lined plate. When cool enough to handle, crumble into small pieces.

In a large bowl, whisk together vinegar, basil, oregano, garlic, shallot, and remaining 6 tablespoons oil, 3/4 teaspoon salt, and 1/8 teaspoon pepper to make a dressing. Add tomatoes, cucumbers, lettuce, butter beans, and cheese, tossing gently to combine. Transfer to bowls, drizzle ranch dressing over the top, garnish with bacon and garbanzo beans, and serve.

bacon recipe courtesy of: Traci Des Jardins, O, The Oprah Magazine, February 2011

Originally posted 2012-11-07 09:33:00. Republished by Blog Post Promoter

2892. BACON, AVOCADO and STRAWBERRY SALAD with GREEK YOGURT POPPY SEED DRESSING

yields 4-6 servings?

3 cups baby spinach3 cups torn romaine lettuce or other crisp greens10 slices bacon, crisp cooked and crumbled2 cups ripe strawberries, washed and quartered2 ripe avocados, sliced1/4 cup sliced almonds
For the Greek Yogurt Poppyseed Dressing:1/4 cup Greek yogurt1/4 cup mayonnaise2 tablespoons white vinegar1 tablespoon sugar1 teaspoon poppy seedssalt and pepper to taste
To a salad bowl, add the spinach and lettuce and toss to combine. Top with quartered strawberries, sliced avocado, almonds, and crumbled bacon.?
In a smaller bowl, whisk together the yogurt, mayo, vinegar, sugar, poppy seeds, salt and pepper until smooth. Drizzle over salad and serve promptly (or if not serving promptly, leave dressing on the side so as to not wilt the lettuce).

bacon recipe courtesy of: Alaska from Scratch, March 11, 2013

Originally posted 2013-04-09 01:01:00. Republished by Blog Post Promoter

2702. TURKEY CHILI, CHEDDAR and BACON BURGERS

makes four servings

8 slices applewood bacon
1 1/3 lb. ground turkey or ground turkey breast
1/2 small red bell pepper, chopped
3 scallions, chopped
2 teaspoons poultry seasoning
1 tablespoon chipotle chile powder or 1 tablespoon dark chili powder mixed with 1 teaspoon ground cumin
1 teaspoon salt, to taste
1 tablespoon vegetable oil (one turn of the pan)
4 thick deli slices cheddar cheese
4 crusty onion Kaiser rolls, split
4 leaves lettuce
1/2 cup barbecue sauce, any brand

Broil the bacon or cook it in the microwave until crisp. To cook in the microwave, place 4 slices bacon per row between paper towels and cook 4 minutes on high. To cook under broiler, place bacon on slotted pan and broil 6 inches from heat, 3 minutes on each side. Drain cooked bacon and reserve.

Mix ground turkey with bell peppers, scallions, poultry seasoning, chipotle chile powder, and salt, and form 4 big patties. Heat a non-stick skillet over medium-high heat and cook patties in vegetable oil until cooked through, 5 or 6 minutes on each side. Melt cheese over burgers the last minute they are in the pan by tenting the pan loosely with foil.

Place bun bottoms on plates and top each with lettuce, cheeseburger, and 2 slices bacon. Spread a few tablespoons barbecue sauce on each bun and set in place.

bacon recipe courtesy of: pp. Cooking Rocks! Rachael Ray 30-Minute Meals for Kids, by Rachael Ray. New York: Lake Isle Press, Inc., 2004, pp. 218-219

Originally posted 2012-10-01 08:45:00. Republished by Blog Post Promoter

2202. BUTTER LETTUCE SALAD with PEPPERED BACON, D’ANJOU PEARS, CANDIED WALNUTS and GORGONZOLA VINAIGRETTE

serves eight

1 head butter lettuce, torn into bite-size pieces
1 D’Anjou pear, sliced
2 strips of peppered bacon, cooked and chopped into pieces
1/2 cup candied walnuts

Dressing:
1 clove garlic
1 teaspoon thyme leaves
1 small shallot
1/4 cup crumbled gorgonzola
1/4 cup apple cider vinegar
1/2 cup olive oil
1 teaspoon salt
1 teaspoon ground pepper

Put all of the salad dressing ingredients in a blender and blend well. Toss the greens with half the dressing, then add the walnuts, bacon and pear slices. Taste. If the salad needs more dressing, add a little bit at a time. Gently toss one more time and serve.

bacon recipe courtesy of: Caroline Fey, Mariposa Kitchen, San Francisco, California

Originally posted 2011-05-19 10:17:00. Republished by Blog Post Promoter

3057. WARM KIDNEY and BACON SALAD

serves two?

2 tablespoons sherry vinegar?
1 tablespoon Dijon mustard?6 tablespoons olive oil?9-10 cm square piece of bacon, sliced into 3cm x 1cm batons?6 lambs kidney, split in half lengthways and white core removed?knob butter?2 large handfuls frisée lettuce, washed?

For the shallot puree?butter, for frying ?3 banana shallots, diced?1 bay leaf ?double cream, for moistening?

For the croutons?oil, for frying?4 slices of day old white bread, crust removed and cut into 1cm cubes

For the puree: melt a knob of butter in a heavy-based pan over a low heat and gently sweat the shallots with the bay leaf for about 30 miutes, until they are really soft.
Add a splash of cream and increase the heat until the cream bubbles. Remove the pan from the heat and, using a slotted spoon, transfer the shallots to a blender (don’t add all the liquid from the pan until you know the consistency you have after blending). Puree the mix and add a little more liquid from the pan if necessary. Season to taste with salt and freshly ground black pepper. Set the mixture aside until ready to serve.

For the croutons: heat a little oil in a heavy-based shallow pan and fry the bread cubes until golden on all sides. Remove and drain on kitchen paper.
?
In a small bowl, combine the vinegar and mustard, then slowly pour in the oil and whisk until emulsified into a dressing. Season with sea salt and freshly ground pepper and set aside.

Cook the bacon in a heavy-based pan until crisp and golden brown. Remove from the pan, and chop.

Season the kidneys on all sides with salt and freshly ground black pepper. Melt a knob of butter in the bacon frying pan, and add the kidneys, colouring then for about 2 minutes on each side and shaking the pan. They should still be a little pink in the middle. Remove them from the pan and leave them to rest for 1-2 minutes, then drain off any blood.

Put the bacon and kidneys back in the pan over a gentle heat to warm through. Add the croutons and a drizzle of the dressing and toss over the heat again for a minute or two.

To serve, dress the lettuce with the remaining dressing and arrange on serving plates. Add a couple of dollops of shallot puree, sprinkle over the bacon pieces and then top with the warm kidney and scatter over the croutons.

bacon recipe courtesy of: Matt Tebbutt, Market Kitchen, Good Food Channel, UK-TV