3076. CREAMY BOWTIES with BACON, ONION and PEAS

serves 3 as a main dish; 6 as a side

1 pound bowtie pasta
?4 slices thick-sliced bacon
olive oil as needed
?1 medium sweet onion, finely chopped
1 cup frozen sweet peas
1/2 cup heavy cream (optional)
?2 tablespoons butter?
salt and pepper to taste
grated Parmesan cheese for garnish

Put a large pot of salted water on to boil. When boiling, cook pasta until al dente (firm to the bite), about 10 minutes. Reserve about 1 cup of the pasta cooking water. While pasta is cooking, make the sauce.
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Cut the bacon into 1/4-inch pieces. Fry bacon in a large skillet over medium-high heat, until just lightly golden. Remove with a slotted spoon and set aside. Leave remaining bacon drippings in the skillet and reduce heat to medium. Add onion to the skillet and sauté until soft and tender, about 4 minutes. Add peas and sauté a few minutes more until heated through.? If the skillet starts to get dry, add a little olive oil.

Stir in cream and simmer a few minutes until it begins to reduce and thicken.

Add cooked, drained pasta and bacon to the skillet and toss gently until all of the ingredients are incorporated and pasta is coated with the sauce. If the dish seems dry, add in some of the pasta water. Season with salt and pepper to taste. Remove from heat and drizzle in a little more olive oil and the butter. Swirl until butter is melted. Sprinkle on some grated cheese and serve.

bacon recipe courtesy of: Susan Filson, Sticky, Gooey, Creamy, Chewy, November 4, 2010

Originally posted 2013-10-10 01:07:00. Republished by Blog Post Promoter

2678. GRILLED PEACH, ONION and BACON SALAD with BUTTERMILK DRESSING

yields eight servings

1/4 cup mayonnaise
1/4 cup sour cream?
1/4 cup buttermilk?
2 tablespoons chopped mint?
2 tablespoons chopped parsley?
2 tablespoons snipped chives?
1 teaspoon apple cider vinegar?
salt?
freshly ground pepper?
1 pound thick-sliced bacon?
1/4 cup light brown sugar?
1/2 teaspoon cayenne pepper?
3 pounds Vidalia or other sweet onions, cut into 1-inch-thick slabs?
extra-virgin olive oil, for brushing?
4 large ripe peaches, cut into 1/2-inch wedges?

Preheat the oven to 325°. In a small bowl, whisk the mayonnaise with the sour cream, buttermilk, mint, parsley, chives and vinegar and season with salt and pepper. Refrigerate.?

Line a large rimmed baking sheet with parchment paper. Arrange the bacon slices on the sheet in a single layer and sprinkle with the brown sugar and cayenne. Bake for about 25 minutes, until caramelized (the bacon will crisp as it cools). Let cool, then cut the bacon into bite-size pieces.?

Meanwhile, light a grill or preheat a grill pan. Brush the onions with olive oil and season with salt and pepper. Grill over moderate heat, turning occasionally, until softened and browned, 10 minutes. Separate the onions into rings. Brush the peaches with olive oil and grill over moderately high heat until tender, 2 minutes. Transfer to a plate.?

In a large bowl, toss the onions with the peaches and bacon. Add the buttermilk dressing and toss to coat. Serve right away.?

bacon recipe courtesy of: Linton Hopkins, Food & Wine, July 2012

Originally posted 2012-09-07 08:49:00. Republished by Blog Post Promoter

2821. CREAMY BACON and OLIVE TAPENADE SPAGHETTI

yields four servings 

6 ounces pitted black olives, drained
1 clove garlic, chopped
1 teaspoon anchovy paste
1 teaspoon capers
1/2 teaspoon lemon zest
2 tablespoons chopped walnuts
2 tablespoons chopped fresh basil
1 1/4 teaspoons kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
3 tablespoons extra virgin olive oil
8 ounces spaghetti
5 slices bacon, cut into 1/2-inch pieces
1/2 cup chopped sweet onion
1 clove garlic, minced
8 ounces cream cheese, softened, cut into cubes
2 tablespoons minced fresh basil
2 teaspoons fresh lemon juice
1/2 teaspoon crushed red pepper flakes
freshly grated parmesan cheese and additional chopped fresh basil for garnish, optional 

In the bowl of a food processor, place the olives, chopped garlic, anchovy paste, capers, lemon zest, walnuts, chopped basil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Process until finely chopped. With the processor running, stream in the olive oil and process until fully combined; set aside. 

Bring 3-4 quarts of water to a rolling boil over high heat. Break spaghetti in half lengthwise, add to boiling water and salt according to taste. Cook spaghetti according to package directions to al dente. Drain, reserving about 1 cup of pasta water; set both spaghetti and pasta water aside. 

Meanwhile, heat a large non-stick skillet over medium heat. Add in the bacon and cook until crisp, approximately 4-5 minutes; remove bacon from skillet and set aside. Remove and discard all but 1 tablespoon of the bacon drippings from the skillet. Place skillet with bacon drippings back over medium heat. Add in the onion and 1/4 teaspoon salt and cook until softened, approximately 3-4 minutes. Add in the minced garlic, cook 1 additional minute. To the onions, add in the reserved olive tapenade mixture, cream cheese and about 1/4 cup of the pasta water and cook until cream cheese melts, approximately 1-2 minutes. Add in the reserved spaghetti, reserved bacon, minced basil, lemon juice, crushed red pepper flakes, remaining 1/2 teaspoon salt and remaining 1/4 teaspoon black pepper; mix until fully combined, adding in enough of the remaining pasta water to loosen up the cream cheese mixture and create a sauce. 

To serve, place spaghetti onto a serving platter or dinner plate and garnish with parmesan cheese and additional fresh basil.

bacon recipe courtesy of: Sirbarney (member), Relish.com

Originally posted 2013-01-28 08:23:00. Republished by Blog Post Promoter

2898. BACON and BOURBON COLLARDS

makes 10 servings?

4 thick bacon slices?
3 tablespoons butter?
1 large sweet onion, diced?
1 (12-oz.) bottle ale beer?
1/2 cup firmly packed brown sugar?
1/2 cup bourbon?
1 teaspoon dried crushed red pepper?
6 pounds fresh collard greens, trimmed and chopped?
1/2 cup apple cider vinegar?
1 teaspoon salt?
1/2 teaspoon pepper

Cut bacon crosswise into 1/4-inch strips. Melt butter in a large Dutch oven over medium heat; add bacon, and cook, stirring often, 8 minutes or until crisp. Drain bacon on paper towels, reserving drippings in skillet. Sauté onion in hot drippings 3 minutes or until onion is tender. Stir in bacon, ale, and next 3 ingredients; cook 3 minutes or until mixture is reduced by one-fourth.

Add collards, in batches, and cook, stirring occasionally, 5 minutes or until wilted. Reduce heat to medium-low; cover and cook 1 hour or to desired degree of doneness. Stir in vinegar, salt, and pepper.

bacon recipe courtesy of: Tyler Brown, The Hermitage Hotel, 231 Sixth Avenue North, Nashville, Tennessee; Southern Living, October 2011

2771. PANETTONE PANZANELLA with BACON and BRUSSELS SPROUTS

Apple Vinaigrette:?
2 tablespoons butter
1 Granny Smith apple, peeled, quarter, cored, cut into 1/2 inch thick slices
1/2 cup extra virgin olive oil
1/3 cup apple cider vinegar
1/4 cup sweet onion, diced
1 teaspoon honey
1/2 cup apple cider (may not need all of this)

Croutons:?
9 cups 3/4″ cubes Panettone
1/4 cup butter
2 cloves garlic, minced
1 tablespoon fresh sage, chopped
2 teaspoons fresh thyme, chopped
6 tablespoons grated Parmesan cheese
salt and pepper

Salad:
1 10 oz head of radicchio, halved cored, sliced
12 ounces center cut bacon, cooked crisp, crumbled
1 pound Brussels sprouts, trimmed, halved
2 tablespoons olive oil

For the vinaigrette: In a medium heavy skillet melt butter over medium heat. Add apples and diced onion and saute until brown, turning occasionally, about 6 minutes. Cover and cook until apples are completely cooked and soft. Place apples, onions and pan juices into a blender and let cool for a bit. Add honey, oil and vinegar and process until smooth. Add cider a little bit at a time until desired consistency is reached. Season with salt and pepper.

For the croutons: Preheat oven to 400 degrees. Spray a baking sheet with cooking spray. Place Panettone cubes into a large bowl. In a small skillet, melt butter then add garlic, sage and thyme. Saute for a minute or two, until fragrant. Pour butter mixture over the Panettone and toss to coast. Sprinkle cheese over all and season with salt and pepper. Spread cubes onto prepared baking sheet. Bake until pale golden, about 6-8 minutes, stirring halfway through bake time. Do not over brown these. You’ll want them golden and crispy on the outside, but still soft on the inside. Cool on baking sheet.

For the salad: Place radicchio in a large bowl of ice water. Chill for at least an hour. Oven roast the Brussels sprouts at the same time you’re toasting your croutons. Toss Brussels sprouts with the 2 tablespoons olive oil and season with salt and pepper. Place on baking sheet and roast for 30-35 minutes or until lightly caramelized. Remove from oven and set aside until ready to use. You’ll want these at room temperature. Combine croutons, bacon and Brussels sprouts in a large bowl. Drain radicchio very well and then add to salad. Add vinaigrette to coat, tossing to blend well.

bacon recipe courtesy of: Maggie Lauer, The Other Side of Fifty, October 21, 2009

2717. TOMATO and BACON SALAD in BIBB LETTUCE CUPS

makes 24 hors d’oeuvres?

4 vine-ripened tomatoes, seeded and chopped fine (about 2 cups)
6 slices bacon, cooked until crisp and crumbled
1/4 cup finely chopped sweet onion, or to taste
2 tablespoons olive oil (preferably extra-virgin)
2 teaspoons balsamic vinegar, or to taste
24 outer Bibb lettuce leaves (about 4 heads), washed and patted dry about 1/4 cup finely shredded fresh basil leaves plus basil sprigs for?garnish

In a bowl toss together tomatoes, bacon , onion, oil, vinegar, and salt and pepper to taste. Spoon mixture into lettuce leaves and sprinkle with shredded basil.Serve lettuce cups on a platter garnished with basil sprigs.

bacon recipe courtesy of: Gourmet, July 1994?

2717. TOMATO and BACON SALAD in BIBB LETTUCE CUPS

makes 24 hors d’oeuvres?

4 vine-ripened tomatoes, seeded and chopped fine (about 2 cups)
6 slices bacon, cooked until crisp and crumbled
1/4 cup finely chopped sweet onion, or to taste
2 tablespoons olive oil (preferably extra-virgin)
2 teaspoons balsamic vinegar, or to taste
24 outer Bibb lettuce leaves (about 4 heads), washed and patted dry about 1/4 cup finely shredded fresh basil leaves plus basil sprigs for?garnish

In a bowl toss together tomatoes, bacon , onion, oil, vinegar, and salt and pepper to taste. Spoon mixture into lettuce leaves and sprinkle with shredded basil.Serve lettuce cups on a platter garnished with basil sprigs.

bacon recipe courtesy of: Gourmet, July 1994?