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

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

2878. BEEF and BACON SATAY

makes eighteen

12 oz. lean beef
12 oz. unsmoked bacon rashers
1 onion, finely chopped
Finely grated peel and juice of 2 lemons
4 tablespoons ground coriander
2 tablespoons ground cumin?7 oz / ¾ cup crunchy peanut butter
4 fl oz / ½ cup groundnut oil
2 tablespoons clear honey
4 courgettes (zucchini)
Spring onion tassels, to garnish
Cut beef into 1 inch cubes. Put in a shallow dish. Trim bacon rashers; halve lengthwise. Stretch bacon rashers on a work surface with a round-bladed knife drawn flat along each rasher. Roll each up tightly along its length and add to dish with the cubed beef. Mix together the onion, lemon peel and juice, coriander, cumin, peanut butter, oil and honey. Pour over beef and bacon and marinate for at least 1 hour, basting occasionally. Soak 18 bamboo skewers in water for 1 hour. Peel courgettes (zucchini), cut in half lengthwise and then into ½ inch chunks. Alternately thread beef cubes, bacon rolls and courgette (zucchini) chunks onto skewers. Barbecue on rack over hot coals for about 20 minutes, turning frequently. Serve with boiled rice and garnish with spring onion tassels.

bacon recipe courtesy of: A Chefs Help

2822. SMOKY MINESTRONE with BACON, TORTELLINI, and PARSLEY or BASIL PESTO

serves 6-8

3 tablespoons olive oil?
2 slices preservative-free, all-natural bacon, chopped into small pieces?
1 large onion, peeled and chopped?
2 large cloves of garlic, minced?
1 leek, trimmed and sliced thinly?
3 carrots, peeled and chopped?
2 ribs of celery, chopped?
1 zucchini, chopped?
1 potato, peeled and chopped?
4 cups vegetable or chicken stock, preferably homemade?
1 15 oz. can of cooked chickpeas, preferably organic?
1 28 oz. can of peeled San Marzano tomatoes, with juice?
salt?
1 cup kale, chopped fine?
1 9-ounce package of high quality, all-natural cheese tortellini?
aged balsamic vinegar, for drizzling, optional?
grated parmesan cheese for garnish, optional
parsley or basil pesto (recipe below)

Heat 1 tablespoon of the olive oil in a large pot over medium heat. Add the bacon pieces and cook for a couple of minutes, until they start to brown. Add 2 more tablespoons of oil along with the chopped onion, garlic and leek. Continue to cook, strirring occasionally, over medium heat until softened. Add the chopped carrot, celery, zucchini, potato and stir around for a minute or two. Add the stock, the chickpeas, and then the tomatoes, crushing them with your hands as you go. Add a few generous pinches of salt (be judicious if your stock is salted already). Bring the soup to a boil, then reduce the heat to a simmer and cook for 30-40 minutes, until the potatoes are just tender. Add the kale and the tortellini, and continue to cook over a simmer until both are tender and cooked through, 5 to 7 minutes. Taste and add more salt if necessary. Serve garnished with a spoonful of the pesto, a few drops of the aged balsamic, and a generous sprinkling of grated Parmesan cheese, if desired.

Parsley or Basil Pesto?
1 cup loosely packed basil or parsley?
2 tablespoons pine nuts, toasted?
2 cloves garlic, peeled?
2 tablespoons grated Parmesan cheese?
1 tablespoon olive oil

Chop, chop, and chop the basil or parsley some more by hand until it’s very fine…when you do this, you’ll reduce it down to about 1/4 cup. As you chop the basil, start to incorporate the other ingredients and chop them fine, too, until you have a lovely, finely chopped pesto. Transfer to a small bowl and stir in the olive oil. Use as a garnish for the minestrone.

bacon recipe courtesy of: WinnieAb (member), Food52.com

2781. BACON-TOPPED PETITE TURKEY MEATLOAF with BARBECUE SAUCE

makes five servings

3/4 cup grated zucchini, all moisture squeezed dry with paper towel
2 tablespoons onion, minced
2 tablespoons diced red pepper
1/2 cup seasoned breadcrumbs
1/4 cup barbecue sauce
1 large egg
1 teaspoon smoked paprika
1 teaspoon kosher salt
1.3 lb raw 93% lean ground turkey
5 slices center cut bacon, cut in half
2 1/2 tablespoons barbecue sauce?

Preheat the oven to 350°. Lightly spray a petite loaf pan with oil (if you don’t have a petite loaf pan you could use a muffin tin). In a large bowl, mix the zucchini, onion, red pepper, breadcrumbs, BBQ sauce, egg, paprika and salt. Add the turkey and combine until mixed through. Create 5 equal loafs and place them into the loaf pan. Place the 2 bacon halves over each loaf and top each with 1/2 tbsp additional BBQ sauce. Bake about 25 minutes or until cooked through.

bacon recipe courtesy of: Gina Homolka, Skinnytaste, July 11, 2012