2808. POTATO and BACON SOUP with CORN and BACON SOFRITO

1/2 cup onions, diced
1/4 cup leeks, diced
2 cloves garlic, minced
1 cup diced bacon
1/2 cup small diced potatoes
1/4 cup cilantro
1 tablespoon Greek yogurt
1/2 cup milk
1 cup heavy cream
salt and pepper to taste

Bacon Sofrito:
1 cup fresh corn
1/2 cup red peppers, diced into small pieces
2 tablespoons bacon fat
1/2 small onion, diced
1 tablespoon garlic, minced

Sear bacon in a sauté pan until crispy. Stir in remaining ingredients, and let mixture simmer until potatoes are nearly liquid. Top with bacon sofrito and serve hot.

Sauté all ingredients at high heat for 5 minutes. Place sofrito on top of the soup.

bacon recipe courtesy of: Lorena Garcia, Top Chef Masters, Season 4, Episode 7, Elimination Challenge, Bravo TV

Originally posted 2013-01-15 08:04:00. Republished by Blog Post Promoter

2851. CRAB and BACON FLAUTAS

serves six

1 cup crab meat, well drained
1/2 cup red bell pepper, finely chopped
1/4 cup sliced green onion
3 slices bacon, cooked and crumbled
1/4 cup cream cheese, softened1 teaspoon cayenne pepper hot sauce1/4 teaspoon cayenne pepper sauce1 6″ white corn tortilla, well crumbled1 tablespoon mayonnaise1 tablespoons capers, drained1/4 teaspoon lemon zest6 8″ flour tortillas1/2 batch salsa?Combine all ingredients except the tortillas in a large bowl. Place ¼ cup crab mixture down the middle of each tortilla. Fold in the sides, then roll up tightly. Secure with a toothpick. Place flautas in a deep fat fryer heated to 350ºF. Fry until golden and drain on a paper towel lined surface. Serve with salsa.??bacon recipe courtesy of: Mission Food Service, 1159 Cottonwood Lane #200, Irving, Texas 75038

Originally posted 2013-02-27 01:20:00. Republished by Blog Post Promoter

2820. TURKEY, BACON and MUENSTER SANDWICHES

makes four sandwiches

4 bacon slices
1 loaf sourdough or roasted garlic bread
1/4 cup balsamic vinaigrette
1/2 lb. thinly sliced, smoked deli turkey
1 (12-oz.) jar roasted red bell peppers, drained and sliced
1-oz. slices Muenster or Havarti cheese

Cook bacon. Cut top off bread loaf and reserve; hollow out loaf, leaving 1-inch-thick shell. Drizzle 2 tablespoons of the vinaigrette evenly in bottom of bread shell. Layer with half the turkey, peppers and cheese. Repeat layers and top with bacon. Drizzle evenly with remaining vinaigrette and cover with reserved bread top. Press down firmly and wrap in plastic wrap. Chill at least 1 hour or up to 8 hours before serving. Slice to make 4 sandwiches 

bacon recipe courtesy of: Mama Dean’s Southern Cooking at Meador Homestead by Dean Meador Smith. Indigo River Publishing, 2012; Today in Mississippi, The Electric Power Associations of Mississippi

Originally posted 2013-01-27 08:41:00. 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

3054. CLAMS with SMOKY BACON and TOMATOES

yields four main-course servings?

6 slices applewood-smoked bacon, cut crosswise into 1/3-inch-wide strips
1 medium onion, chopped ?3 garlic cloves, pressed??1 28-ounce can diced tomatoes in juice?1/2 cup chopped drained roasted red bell peppers from jar??6 pounds littleneck clams, scrubbed??1/4 cup plus 2 tablespoons chopped fresh Italian parsley??Heat large pot over medium-high heat. Add bacon and onion; sauté until bacon is crisp around edges and onion starts to brown, stirring, about 8 minutes. Add garlic; stir 1 minute. Add tomatoes with juice and peppers; bring to boil, scraping up browned bits. Add clams, cover, and boil until clams open, stirring occasionally, 8 to 10 minutes (discard any clams that do not open). Stir in 1/4 cup parsley. Divide among shallow bowls. Sprinkle with 2 tablespoons parsley.??bacon recipe courtesy of: Bon Appétit

3030. ROTELLE with BACON and SAUTEED WALNUTS

makes four servings?

1 lb. rotelle?
1/2 lb. sliced lean bacon, cut into 2-inch pieces?
1/2 cup walnuts, halved?
4 tablespoons olive oil?
4 tablespoons unsalted butter?
2 Japanese eggplants, unpeeled and sliced?
2 red bell peppers, seeded and cut into strips?
2 small zucchini, sliced?
coarse kosher salt and freshly ground black pepper to taste?
freshly grated parmesan cheese

Cook the pasta in a large pot of boiling salted water until just tender, about 12 minutes. Drain and rinse quickly under cold water. Drain again.

Cook the bacon in a large skillet until brown and crisp. Remove and drain on paper towels, leaving the bacon fat in the pan.

In the same skillet, sauté the walnuts over high heat until nicely browned. Push to one side of the skillet.

In a separate skillet, heat the oil and butter over medium-high heat and quickly sauté, separately, the eggplants, red peppers, and zucchini until brown and tender, about 5 minutes each. Add more oil if necessary.

Add the pasta and vegetables to the skillet with the walnuts. Heat over medium-high heat and toss well. Adjust the seasoning and serve immediately with grated Parmesan cheese.??bacon recipe courtesy of: Martin’s; Giant Food Stores, LLC

3004. CHICKEN ALAMBRE with BACON and CHORIZO

makes eight servings?

1 tablespoon vegetable oil?
6 ounces 1/3-inch-diced slab bacon?
12 ounces fresh chorizo, casings removed and meat crumbled?
12 ounces skinless, boneless chicken thighs, cut into strips?
2 red bell peppers, cut into strips?
1 large red onion, thinly sliced?
8 ounces Oaxaca cheese or mozzarella cheese, torn?

Heat the oil on a large griddle. Add the bacon and chorizo and cook over high heat, stirring, until browned in spots, 5 minutes. Add the chicken and cook, stirring, until cooked through. Add the peppers and onion and cook until softened. Scatter the cheese on top and stir until it just starts to melt, then serve.?
?
Serve with flour tortillas, avocado, cilantro, salsa and lime wedges.

bacon recipe courtesy of: Veronica Salazar, El Huarache Loco, 1803 Larkspur Landing Circle, Larkspur, CA 94939; Food & Wine, January 2012