8 oz. asparagus spears 1 bunch butter lettuce, torn in pieces 1 handful of arugula leaves 3 ripe tomatoes, cut into wedges 12 black pitted olives 1/4 cup pine nuts, toasted 8 slices bacon, fried medium crisp and crumbled (divided) 1/4 cup fresh mozzarella, cubed 1/4 inch
Steam asparagus for 4 minutes. Rinse in cold water. Cut into 1 to 2 inch pieces. Toss all the ingredients together and arrange on salad plates. Drizzle dressing over top. Top with a few reserved bacon crumbles.
2 tablespoons olive oil 6 slices of bacon, roughly chopped A medium pan of small waxy salad potatoes, boiled A few handfuls of spinach and olives Nasturtium petals, washed For the vinaigrette 1 clove of garlic, crushed 1 tablespoon extra virgin olive oil 1 teaspoon Dijon mustard 2 tablespoons sherry vinegar Salt and pepper
Heat the olive oil in a large pan. Add the bacon and cook until golden brown. Remove with a slotted spoon and keep aside. Crush the potatoes by hand straight into the hot oil and cook, turning regularly, until golden brown. Return the bacon to the pan along with the olives and spinach.
To make the vinaigrette, thoroughly combine the ingredients.
To serve, plate up the salad, scatter over nasturtium petals and drizzle over a little dressing.
bacon recipe courtesy of: David Hall, UK, August 3, 2011
1/4 pound bacon 4 tablespoons butter 1 teaspoon palm oil (optional) 1 cup manioc flour 5 large black olives, chopped 1 hard boiled egg, chopped salt and pepper to taste 1/2 of yellow onion, diced 1/4 of green pepper, diced 1/4 of red pepper, diced 1 clove of garlic, minced parsley, stems removed and chopped
Add bacon to skillet over medium heat. Cook bacon until crisp. Remove bacon and set aside. Discard 3/4 of bacon fat. Add butter and palm oil to skillet over medium heat to melt the butter. Add onions and garlic to the skillet. Cook for 3 minutes. Add red and green peppers to the skillet. Cook for 3 minutes. Add manioc flour to the skillet. Cook for 3 minutes. Add the black olives, hard boiled egg, parsley, and crispy bacon to the skillet. Stir all of ingredients together and reduce heat to low until you are ready to serve.
bacon recipe courtesy of: International Recipe Syndicate, June 2010
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
1/3 pound bacon, chopped 5 cloves garlic, minced 1 pound dried spaghetti 1/2 cup chicken broth 1 can (6 1/2 oz.) chopped clams 1 can (2 1/4 oz.) sliced black olives, drained 1 can (6 oz.) water-packed albacore tuna, drained and flaked Lemon wedges Minced parsley
In a covered pan over high heat, begin heating enough water to cook spaghetti. Meanwhile, cook bacon in a 10- to 12-inch frying pan over medium-high heat, stirring often. Add garlic after 5 minutes; cook until bacon has browned, 8 to 10 minutes. Drain all but 2 tablespoons of fat from the pan.
When water is boiling, add spaghetti; cook, uncovered, until tender to bite, about 10 minutes. Meanwhile, to pan with bacon, add broth, clams with their juice, and olives. Bring bacon mixture to a boil over high heat; cover and keep warm.
Drain pasta well; toss with bacon mixture and tuna. Arrange on a serving platter or individual plates. Garnish with lemon and parsley.