Man o’ man, these last few weeks have completely killed my “scheduled” feature posts. To make up for not having a “Better with Bacon” segment for a while, here are THREE recipes that I pulled from the “Detroit News” bacon article from last week…Chocolate Bacon, Hot Bacon-Blue Cheese Dressing and Bacon Waffles (the latter I plan on making for my family this weekend).
Pork and chocolate are a match made in heaven. Try this treat from yumsugar.com.
12 ounces good quality semisweet chocolate morsels
1 pound thick-cut, good quality uncooked bacon
4 ounces white chocolate, melted (optional)
Preheat the oven to 375 degrees.
Place the bacon on a baking sheet lined with parchment paper. Bake in the oven until bacon is cooked to your liking. 15 minutes for soft bacon, 20 minutes for crispy bacon.
Let bacon cool on the parchment paper for 5 minutes, then transfer to a plate lined with paper towels.
Meanwhile, set up a double-boiler. Heat a large saucepan filled with water over high heat until boiling. Reduce heat to a simmer.
Set a heat-proof bowl over the simmering water. Add the chocolate chips and stir with a fork until smooth and completely melted.
Cover another baking sheet with parchment paper.
Using tongs, carefully dip the bacon into the melted chocolate, turning to coat all sides in chocolate. Transfer to the clean sheet of waiting parchment paper. Repeat with remaining slices of bacon.
Drizzle with the white chocolate, if desired.
Refrigerate until chocolate is hard. Serves 10.
Per serving: 285 calories; 19 g fat (10 g saturated fat; 60 percent calories from fat); 29 g carbohydrates; 10 mg cholesterol; 193 mg sodium; 5 g protein; 2 g fiber.
Hot Bacon-Blue Cheese Dip
From “The Bacon Cookbook” by James Villas.
“Since the bacon and blue cheese in a classic Cobb salad are the two ingredients that distinguish it from all other salads, why not combine the two to make an unusual dip? Virtually any style of bacon will work for this dip, but what I really love to use is a fine corn cob-smoked Vermont bacon. And if you really want the ultimate dip, spring for genuine French Roquefort cheese or a superior domestic blue like Maytag.”
6 slices lean smoked bacon
1 small onion, minced
2 tablespoons all-purpose flour
1/2 cup whole milk
1/2 cup lager beer
1 teaspoon Worcestershire sauce
Cayenne pepper to taste
1/2 pound blue cheese, crumbled
In a large skillet, fry the bacon over moderate heat till crisp, drain on paper towels and crumble.
Pour off all but about 2 tablespoons of fat from the skillet, add the onion and stir 3 minutes. Add the flour and stir 3 minutes longer. Whisking, add the milk and beer, then add the Worcestershire and cayenne. Bring the mixture to a low boil, whisking, and cook for 2 minutes. Remove from the heat. Add the bacon and blue cheese and stir till the cheese is melted.
Transfer the dip to a small bowl and serve with bread sticks. Makes about 1 3/4 cups or 14 servings.
Per serving (per 2 tablespoons; without bread sticks): 87 calories; 6 g fat (4 g saturated fat; 62 percent calories from fat); 2 g carbohydrates; 16 mg cholesterol; 278 mg sodium; 5 g protein; 0.2 g fiber.
From “Pig” by James Villas.
8 slices smoked bacon
2 large eggs, separated
2 cups cake flour
3 teaspoons baking powder
1/4 teaspoon salt
1 1/4 cups whole milk
6 tablespoons vegetable shortening, melted
Warmed maple syrup or molasses for topping
Preheat a waffle iron according to the manufacturer’s instructions.
In a large skillet, fry the bacon over moderate heat till crisp. Drain on paper towels and crumble.
In a small bowl, whisk the egg yolks till light and set aside. In another bowl, whisk the egg whites till stiff and set aside.
In a bowl, sift together the flour, baking powder and salt; add the egg yolks and milk; and stir till well-blended. Add the shortening and bacon and stir till well-blended. Fold the egg whites into the batter till well-blended, and pour batter into the hot waffle iron according to the manufacturer’s instructions. Cook till waffles are golden, and serve hot with maple syrup or molasses. Makes about 4 waffles.
Per serving: 585 calories; 30 g fat (9 g saturated fat; 46 percent calories from fat); 62 g carbohydrates; 129 mg cholesterol; 722 mg sodium; 14 g protein; 1 g fiber.
From The Detroit News:
Originally posted 2010-05-19 10:11:48.
Related Stories:January 16, 2014 — Better with Bacon – Peanut Butter Bacon Chocolate Cookies…March 9, 2010 — Better with Bacon – Dressed Up Bacon Mac and Cheese