2744. SPINACH, ARTICHOKE and BACON DIP with CRISPY PITAS

yields 4 cups of dip; yields 96 pita crisps

1 tablespoon vegetable oil
1 shallot, minced
3 garlic cloves, minced
1 (10-ounce) package frozen chopped spinach, thawed
1 (6-ounce) jar marinated artichoke hearts, roughly chopped
10 bacon strips, fried until crisp and crumbled
1 teaspoon lemon zest
2 cups sour cream
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
Crispy Pitas, recipe follows

Heat the vegetable oil in a small skillet over medium low heat. Add the garlic and shallot and cook, stirring frequently, until the shallot softens and the garlic begins to brown, about 7 minutes. Remove from heat and set aside. Put the spinach in a colander and squeeze out all of the excess water. Transfer to a large mixing bowl and add the artichoke hearts, crumbled bacon, cooked garlic and shallot, lemon zest, sour cream, salt and pepper. Mix well with a rubber spatula, and transfer to a decorative bowl. Allow to sit for 30 minutes before serving so the flavors can blend. Serve with crispy pitas.

Crispy Pitas:
1 tablespoon kosher salt
1 tablespoon dried basil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/4 teaspoon celery salt
1/2 cup vegetable oil
8 pitas, cut into 12 wedges each

Preheat the oven to 350 degrees F. Mix all of the herbs and spices in a small bowl. Put the pita wedges into a large mixing bowl and add the spice mix. Drizzle the oil over all and toss well to coat. Put the pitas onto a baking sheet, shake it to even them out and place the pan into the top half of the preheated oven until they are crispy and lightly brown, about 20 minutes. Remove from the oven, let cool 10 minutes and mound around the dip bowl.

bacon recipe courtesy of: Dan Smith and Steve McDonagh, “DVD Night,” Party Line with the Hearty Boys, Food Network

Originally posted 2012-11-12 09:47:00. Republished by Blog Post Promoter

3051. YUCATAN BURGERS with ASADERO CHEESE, BACON, and AVOCADO SOUR CREAM

1 Haas avocado, pitted and diced
1 cup Mexican sour cream
2 tablespoons lime juice
1 teaspoon garlic, finely minced
2 teaspoons fresh oregano leaves, finely chopped
12 slices bacon, diced
2 ounces achiote paste
3 tablespoons fresh orange juice
2 pounds ground chuck
1 teaspoon Mexican chili powder
1/2 teaspoon ground allspice
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
Vegetable oil, for brushing on the grill rack
1/2 pound asadero cheese (or other Mexican cheese)
6 hamburger buns, split

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make Avocado Sour Cream, place the avocado in a small mixing bowl and mash with the back of a fork until relatively smooth. Add sour cream, lime juice, garlic, and oregano; mix until well combined. Refrigerate until serving. Place a large fireproof non-stick skillet on the grill. Add bacon and cook until crispy, about 5 minutes. Drain on paper towels. To make the patties, in a large bowl add achiote paste and orange juice; stir until well combined. Add beef, chili powder, allspice, salt, and pepper. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the buns. Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, just until done, about 4 minutes on each side for medium-rare. During the last few minutes of cooking, top the burgers with equal amounts of Asadero cheese and place the buns, cut side down, on the outer edges of the rack to toast lightly.To assemble the burgers, place a generous amount of avocado sour cream on the cut sides of buns. On each bun bottom, place a patty topped with cheese and equal amounts of bacon. Add the bun tops and serve.

bacon recipe courtesy of: Sutter Home Winery, Inc., St. Helena, CA 94574

Originally posted 2013-09-15 01:30:00. 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

2806. WARM BACON and HERB COLESLAW

serves 8-10?

1 head cabbage (1 1/4 lbs.), cored and thinly sliced
1/2 small red onion, thinly sliced?
1 large carrot, shredded?
2 cups flat-leaf parsley leaves?
1/2 cup fresh oregano leaves?
8 strips thick-cut bacon, cut into 1-in. pieces
1 medium shallot, thinly sliced?
1 tablespoon Dijon mustard?
1 tablespoon sugar?
1/2 cup apple cider vinegar?
1/4 cup extra-virgin olive oil
1/2 teaspoon kosher salt?
1/2 teaspoon pepper

Combine cabbage, onion, carrot, and herbs in a large bowl. Set aside. Cook bacon over medium heat, stirring often, until browned and crisp, about 10 minutes. Using a slotted spoon, transfer bacon to a plate lined with paper towels to drain; set aside. Add shallot to hot bacon grease and cook, stirring occasionally over medium heat, until softened, about 2 minutes. Add mustard, sugar, and vinegar and stir to combine. Stir in oil, salt, and pepper. Pour dressing over reserved vegetables along with half the reserved bacon and toss to coat evenly. Sprinkle remaining bacon over slaw and serve immediately.

bacon recipe courtesy of: Sunset Magazine, July 2011

Originally posted 2013-01-13 08:46:00. Republished by Blog Post Promoter

3045. CAMPFIRE GRILLED ROMAINE SALAD with CRISPY BACON and CHIMICHURRI SAUCE

4 heads of romaine lettuce
12-14 slices of thick-cut bacon
4 avocados
2-3 limes
2-3 tomatoes
2 poblano peppers
2 zucchini
1 clove garlic, grated

For the chimichurri sauce:
1 bunch cilantro, chopped roughly
1 bunch Italian parsley, chopped roughly
1-2 bunches oregano, chopped roughly
1 small red onion, minced finely
10 drops Tabasco
1 tablespoon?capers, chopped roughly
2 cups olive oil
2 cloves garlic, grated
Zest of 1 lime, grated
Juice of 2 limes

Cook the bacon in a pan on top of fire to preferred texture and reserve the fat. Coat the poblano peppers lightly in oil, place on grill, and char all around. Take the peppers off the grill place in a bowl. Cover to steam (this will help peel them later). Cut zucchini in half lengthwise, score lightly, toss with oil and rub with garlic. Grill with cross hatching technique both sides. Cut romaine in half lengthwise, wash, dry, coat lightly with olive oil, and season with salt. Place on grill to get light smoke flavor and light grill marks. Cut avocados in half, remove pit, cut into slices (in the skin) and remove with large spoon. Set slices on plate, sprinkle with salt and squeeze lime juice over them. Cut ripe tomatoes into wedges and season with salt.

For the chimichurri sauce: Combine all ingredients, season with salt. When the ingredients have time to meld, they taste even better.

To assemble: Place half a zucchini on each plate. Cut the grilled half head of romaine and place as an ‘X’ on top of zucchini with core at bottom. Arrange tomatoes, sliced avocado, and roasted peppers around the romaine. Drizzle generously with the chimichurri sauce and top with crisp hot bacon.

bacon recipe courtesy of: Jennifer Biesty, Scala’s Bistro, 432 Powell Street, San Francisco, CA

3035. CHEESE-STUFFED BACON MEATBALLS

yields four servings

Meatballs:
8 to 10 slices applewood smoked bacon
1 pound ground chuck
1 tablespoon Worcestershire sauce
1 package onion soup mix
1/2 cup panko bread crumbs
1 tablespoon coarse black pepper
1 tablespoon beef stock
8 to 10 bocconcini mozzarella balls

Marinara:1/4 cup olive oil
1 yellow onion, finely diced
2 tablespoons minced garlic
2 tablespoons freshly chopped basil leaves
2 tablespoons freshly chopped oregano leaves
1 tablespoon coarse ground black pepper
2 (14-ounce) cans crushed tomatoes
2 (14-ounce) cans diced tomatoes in puree
1/2 teaspoon crushed red pepper flakes
1 tablespoon chicken bouillon?Meatballs:

Preheat the oven to 400 degrees F.

Arrange the bacon slices on a sheet pan. Put in the oven and bake until crisp, about 8 to 10 minutes. Remove the bacon from the pan to a cutting board and chop. Set aside.

In a large bowl, mix together the beef, Worcestershire, onion soup mix, bread crumbs, black pepper, stock and the chopped bacon.

Form portions of the meat around bocconcini to make smooth balls. Arrange the meatballs on a sheet pan with a rack and bake until thoroughly browned, about 10 to 15 minutes.

Marinara:

Add the oil to a medium saucepan over medium-high heat. When the oil is hot add the onion, garlic, basil, oregano and pepper and saute for a few minutes. Stir in the crushed and diced tomatoes, red pepper flakes and the bouillon. Lower the heat and simmer for 10 to 15 minutes.

Remove the meatballs from the pan to a serving platter and serve with the marinara sauce.

bacon recipe courtesy of: Aaron McCargo Jr., “Dishes with Dad,” Big Daddy’s House, Food Network

2959. CHANTERELLE MUSHROOM, LEEK and BACON TART

serves 2-3

For the filling:
6 pieces of bacon, chopped
1 tablespoon butter or olive oil
½ medium leek, thinly sliced
1 to 1½ pounds fresh Chanterelle mushrooms, thinly sliced
1 cup Gruyere cheese, shredded
1 tablespoon fresh chopped herbs, i.e. thyme and oregano
salt & pepper

For the crust:
1¼ cups unbleached all-purpose flour
¼ teaspoon salt
¼ teaspoon baking powder
4 oz. cream cheese
2 egg yolks
1 tablespoon very cold water
1½ teaspoon cider vinegar

Make the crust: Place the flour, salt, and baking powder in a food processor fitted with a steel blade. Whirl briefly to combine. Add the cream cheese, egg yolks, water, and cider vinegar and process until a smooth dough forms. Remove the dough from the processor, wrap with plastic, and refrigerate the dough for ½ hour.

Make the filling: Saute the bacon in a medium pan until it is crispy. Remove the bacon from the pan and drain on a paper towel. Set aside. Pour off most of the bacon fat from the pan and add the leeks. Sprinkle the leeks with a little salt, then cook them on low heat, stirring occasionally, until they are soft. Remove the leeks from the pan and set aside. Add the chanterelles to the pan, add the fresh herbs and saute the mushrooms until they have released their juices and are tender. If the pan is too dry, add a tablespoon of butter or olive oil. Remove the mushrooms from the pan and set aside.

Preheat the oven to 400 degrees.

Roll out the dough: On a lightly floured surface, roll out the dough into a 12? round. Place the dough on an ungreased baking sheet or pizza stone. Spread the leeks, bacon and mushrooms over the tart – leaving a one inch border around the edge. Cover the filling with shredded Gruyere. Then fold the edge over the mushroom mixture and cheese, crimping the edge to make it fit.

Bake the tart until it is golden brown, approximately 25-30 minutes. Cut into four wedges and serve warm.

bacon recipe courtesy of: Mary Miller, A Passionate Plate, October 3, 2011