2850. BACON-WRAPPED PORK LOIN with CHERRIES

serves six?

1 2-pound piece boneless pork loin?
1/2 teaspoon ground allspice
black pepper
1/2 cup dried cherries, chopped?
1/2 cup fresh flat-leaf parsley, chopped?
1 tablespoon whole-grain mustard?
6 slices bacon?
1 tablespoon currant jelly?
1 teaspoon red wine vinegar

Heat oven to 350°?F. Season the pork with the allspice and 1?2 teaspoon pepper and place on a rimmed baking sheet. In a small bowl, combine the cherries, parsley, and mustard. Spread evenly over the pork.?Lay the bacon slices crosswise over the pork, overlapping them slightly and tucking the ends underneath. Roast for 45 minutes. In a small bowl, combine the jelly and vinegar. Brush over the bacon and continue roasting until an instant-read thermometer registers 150°; F, 10 to 15 minutes more. Let rest at least 10 minutes before slicing.

bacon recipe courtesy of: Kate Merker, Real Simple, March 2009

Originally posted 2013-02-26 01:28:00. Republished by Blog Post Promoter

2737. ENDIVE and WATERCRESS SALAD with BACON-CIDER DRESSING

serves six

4 slices center-cut bacon
3 tablespoons extra-virgin olive oil
2 1/2 tablespoons cider vinegar
2 tablespoons maple syrup
1 teaspoon Dijon mustard
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black papper
1 garlic clove, minced
4 cups (1/2-inch) diagonally cut Belgian endive
3 cups chopped radicchio
1 cup trimmed watercress

Heat a medium nonstick skillet over medium heat. Add bacon to pan; cook until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan; coarsely chop bacon. Combine 2 teaspoons drippings, oil, and next 6 ingredients (through garlic) in a large bowl, stirring with a whisk. Add remaining ingredients; toss well. Sprinkle with chopped bacon.

bacon recipe courtesy of: “The Enlightened Cook: Radically Simple Cooking,” Cooking Light, November 2012, p. 246

Originally posted 2012-11-05 09:41:00. Republished by Blog Post Promoter

2937. MAPLE-DIJON CHICKEN with BACON COUSCOUS

serves four

1/4 cup Dijon mustard
1/4 cup maple syrup
1/2 teaspoon salt
1/4 teaspoon black pepper
4 slices bacon, diced
4 (4- to 5-ounce) boneless, skinless chicken breasts, trimmed
1 shallot, peeled and minced
1 1/4 cups fat-free, low-sodium chicken broth
1 cup pearl (Israeli) couscous
1 tablespoon parsley, freshly chopped
2 teaspoons cider vinegar

In a small bowl, whisk the mustard, maple syrup, 1/2 teaspoon salt and 1/4 teaspoon pepper; set aside. In a 12-inch nonstick skillet cook the bacon over medium heat until crisp, 6 to 8 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate.

Pour off all but 2 tablespoons of fat from skillet and return pan to medium-high heat until fat shimmers. Pat chicken dry with paper towels and season with salt and pepper. Cook chicken until golden brown and meat registers 160 degrees, about 6 minutes per side. Transfer to platter, brush with mustard mixture, and tent loosely with aluminum foil. (You might not use all of the mustard mixture depending on the size of the chicken breasts.

Add shallot to now-empty skillet and cook over medium heat until softened, about 3 minutes. Add broth and bring to simmer. Stir in couscous, cover, and cook over low heat about 10 minutes. Stir cooked bacon, parsley and vinegar into couscous. Season with salt and pepper to taste. Serve couscous and chicken with any remaining Dijon sauce on the side.

bacon recipe courtesy of: Detroit Free Press, 615 W. Lafayette, Detroit, MI 48226, March 3, 2013; adapted from Cook’s Country Magazine, January 2013

Originally posted 2013-05-24 01:02:00. Republished by Blog Post Promoter

2711. BACON, EGG and CHICORY SALAD

serves four

7 oz. smoked rindless streaky bacon, diced
6 medium eggs
6 heads mixed red and green chicory
2 tablespoons chopped walnuts optional

Dressing
1 tablespoon cider vinegar
2 teaspoons English mustard
1 scant teaspoon caster sugar
sea salt
4 tablespoons walnut or hazelnut oil
3 tablespoons groundnut or vegetable oil

Fry the bacon in a large nonstick frying pan over a medium heat for 8-10 minutes, stirring frequently until golden, then drain on a double thickness of kitchen paper and leave to cool. At the same time, bring a medium-sized pan of water to the boil, gently lower in the eggs and simmer for 7 minutes. Drain the pan, refill with cold water and leave the eggs to cool.

Trim the heads of chicory and separate into leaves, discarding any damaged outer ones.

To make the dressing, whisk the vinegar, mustard, sugar and a little salt together in a medium-sized bowl, then gradually whisk in the oils a tablespoon or two at a time until combined into a thick, deep-yellow dressing. Give it another quick whisk just before serving.

Shell and halve the eggs, which should still be slightly runny in the centre. Arrange the leaves, bacon and eggs on a platter or individual plates, drizzling over the dressing as you go (you may have some left over). Scatter over the walnuts if wished and serve.

bacon recipe courtesy of: Annie Bell, Daily Mail Online, February 4, 2012

Originally posted 2012-10-10 08:53:00. Republished by Blog Post Promoter

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

3090. CHICKEN SKEWERS with BACON PASTE

yields six servings?

For the BBQ Sauce

½ cup ketchup
¼ cup honey
2 tablespoons yellow onion, grated
2 tablespoons worcestershire sauce
2 tablespoons dijon mustard
2 tablespoons cider vinegar
1 tablespoon brown sugar
hot sauce, a few dashes

For the Chicken
2 pounds boneless, skinless chicken thighs, fat trimmed and cut into 1-inch cubes
2 tablespoons kosher salt
2 tablespoons sweet paprika
4 teaspoons sugar
2 teaspoons smoked paprika
1/8 teaspoons cayenne pepper
2 slices bacon, cut into ½ inch pieces
metal skewers

For the sauce, bring all the sauce ingredients to a simmer in a small saucepan over medium heat. Cook, stirring occasionally for about 5 to 7 minutes. Sauce should thicken and reduce to about 1 cup.? Remove from heat. Transfer the sauce to a small bowl and set aside to serve with the chicken skewers.

Preheat the grill while you start prepping the chicken skewers.

Pat dry the chicken cubes with a paper towel then place the chicken in a large bowl. In a small bowl, combine smoked paprika, sweet paprika, salt, sugar, and cayenne pepper.

Process the bacon in a food processor until a smooth paste forms, scraping down the bowl as needed.? Add the bacon paste to the spice mixture, then add all of it to the large bowl of chicken. Use your hands to toss the chicken to coat with the bacon paste mixture.? Place the meat onto skewers.

Place the skewers on the grill and cook covered, turning every 2 minutes or so, until all 4 sides are cooked through and chicken has browned and slightly charred. This should take 8 to 10 minutes total. Remove from grill and allow chicken to rest 5 minutes. Serve with barbeque sauce on the side.

bacon recipe courtesy of: Kelly Salemi, Live Love Pasta, June 27, 2012

Originally posted 2013-10-24 01:47:00. Republished by Blog Post Promoter

2790. ROASTED BRANZINO with BACON, SHRIMP and FRENCH BEANS

makes two servings

fresh branzino, cleaned and butterflied
2 pieces of good bacon
12 small cleaned shrimp
2 tablespoons good whole grain mustard
1 cup of panko bread crumbs
vegetable oil spray
juice of one fresh lemon
handful French beans ends trimmed

Beans: Steam until tender then sauté with a little butter and lemon juice and season to taste. Add some lemon zest and serve in the fish when ready.

Start by places one strip of bacon on each side of the fish. Now mix together the mustard and the mayo and paint the inside of the fish covering the bacon as well. Place about 12 small cleaned shrimp on the fish scattering evenly and finish with a layer of panko bread crumbs. Preheat your oven to 450 degrees and spray a light coating of vegatable oil on the bread crumbs before putting in the oven. Now roast until the fish is golden brown about 15-20 min and you can see the fat has rendered out of the bacon. Now slid onto a plate and serve with the French beans in the middle and a little more lemon juice.

bacon recipe courtesy of: Benny Doro, February 19, 2011

Originally posted 2012-12-28 08:44:00. Republished by Blog Post Promoter