Bacon Bits

Bacon Bits / Bacon World — Comments Off
26
Feb 10

Bacon-Wrapped Venison

INGREDIENTS:

  • 1 1/2 pounds venison tenderloin
  • 2 tablespoons olive oil or vegetable oil, divided
  • 1 clove garlic, minced
  • 1/2 cup all-purpose flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 pound fresh mushrooms, sliced
  • 4 bacon strips
  • 1 tablespoon cornstarch
  • 1 1/4 cups beef broth
  • 2 tablespoons minced fresh parsley

INSTRUCTIONS:

  1. Rub tenderloin with 1-2 teaspoons of oil and the garlic. Combine the flour, salt and pepper; sprinkle over tenderloin and shake off excess.
  2. In a skillet, brown tenderloin on all sides in remaining oil. Remove and keep warm. In the same skillet, saute mushrooms until tender; remove and set aside. Wrap bacon around tenderloin, securing the ends with toothpicks. Return to skillet. Cook over medium heat until bacon is crisp and a thermometer inserted into tenderloin reads 160 degrees F, turning frequently.
  3. Remove and keep warm. In a small bowl, combine cornstarch and broth until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened.
  4. Add parsley and reserved mushrooms; cook and stir until heated through.
  5. Discard toothpicks from tenderloin; serve with mushroom sauce.

Source: http://allrecipes.com/

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13
Oct 09

Jalapeno Popper Bites

jalapeno-popper-bites

INGREDIENTS:

  • 12 jalapenos
  • 1 (8 ounce) package softened cream cheese
  • 1 lb thick cut bacon
  • 1 large shallot, diced (you can substitute the white parts of green onions or regular onion as well)
  • 4 ounces shredded cheese (I use jack, colby jack, or the mexican blend)

INGREDIENTS:

  1. Preheat the oven to 350 degrees.
  2. Cut off the fattiest parts of the bacon and discard. (This is why you need a whole pound. You can leave the fat in but I find it’s far more yummy if you just put in the meaty parts.) Dice up the meaty part of the bacon and cook just until chewy, removing the bacon and setting on a paper towel to drain.
  3. Remove all but about a tablespoon of the bacon fat from the pan and add in diced shallot, cooking until tender.
  4. Put softened cream cheese, shallot, shredded cheese and bacon into a bowl and combine. You may not need to use all of the bacon but I like mine with LOTS : ).
  5. Cut the 12 jalapenos in half long ways and use a metal teaspoon to scrape out and discard the membrane and seeds. (If you really like heat you can leave some of the membrane but the seeds get tough and chewy so they need to come out.).
  6. Fill each of the jalapeno halves with the cream cheese mixture and arrange them on a large foil lined baking tray (something with sides.).
  7. Place tray in the oven and cook for 15-30mins. Cooking time varies depending on the size of the jalapenos and your oven. If you are within nose-shot of the oven you’ll know when they’re done. Just keep checking. You want the jalapenos to be cooked but firm.

Source: http://recipezaar.com/

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13
Oct 09

Bacon Cheddar Waffles

bacon-cheddar-waffles

INGREDIENTS:

  • 1 egg
  • 1 cup milk
  • 1 cup sour cream
  • 1 tablespoon butter or margarine, melted
  • 2 cups Bisquick baking mix
  • 6 bacon, strips cooked and crumbled
  • 1 cup cheddar cheese, shredded

INSTRUCTIONS:

  1. In a medium bowl, beat 1 egg.
  2. Add: milk, sour cream, melted butter or margarine
  3. Stir in Bisquick baking mix, mix well.
  4. Fold in: cooked and crumbled bacon strips and cheddar cheese
  5. Spoon batter onto a hot waffle iron.
  6. Close waffle iron and cook until golden brown. (Will be done when steaming stops — 4-5 minutes).
  7. Serve drizzled with: maple syrup OR fruit-flavored syrup.

Source: http://recipezaar.com/

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7
Oct 09

Bacon-Wrapped Apricots with Cranberry Glaze

bacon-wrapped-apricots-with-cranberry-glaze

INGREDIENTS:

  • 2 teaspoons cornstarch mixed with
  • 2 teaspoons water
  • 3/4 teaspoon whole-grain mustard
  • 1 1/2 teaspoons packed brown sugar
  • 1/2 teaspoon ground nutmeg
  • 12 slices maple-cured bacon, halved crosswise
  • 24 dried apricots
  • 1 1/2 cups Ocean Spray® 100% Juice Cranberry Juice Blend

INSTRUCTIONS:

  1. Boil cranberry juice blend in medium saucepan over high heat until reduced to 1 cup. Whisk in cornstarch, brown sugar, mustard and nutmeg. Bring to a boil over medium heat and boil 1 minute until thickened. Cool to room temperature. Reserve 1/2 cup of the glaze.
  2. Meanwhile, line rimmed baking sheet with foil; set wire rack over foil and spray with cooking spray. Wrap bacon halves around apricots and secure with wooden pick. Brush with glaze and place on wire rack.
  3. Broil 3 to 7 minutes, or until bacon in browned, turning once. Serve warm with reserved glaze.

Source: http://allrecipes.com/

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3
Oct 09

Hot Bacon Dressing

hot-bacon-dressing

INGREDIENTS:

  • 3/4 pound sliced bacon, diced
  • 1/2 cup chopped onion
  • 1 cup cider vinegar
  • 2 cups water
  • 1 1/2 cups sugar
  • 1 (2 ounce) jar diced pimientos, drained
  • 2 tablespoons Dijon mustard
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons cornstarch
  • 2 tablespoons cold water

INSTRUCTIONS:

  1. In a large skillet, cook bacon until crisp; remove bacon and set aside.
  2. Drain, reserving 2 tablespoons drippings in the skillet.
  3. Add onion and saute until tender; remove from the heat.
  4. Add the vinegar, water, sugar, pimientos, mustard, salt, pepper and bacon; mix well.
  5. Combine cornstarch and cold water; stir into skillet.
  6. Cook and stir until mixture comes to a boil.
  7. Boil for 2 minutes, stirring constantly.

Source: http://allrecipes.com/

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2
Oct 09

Bacon & Cheese Dip

bacon-cheese-dipINGREDIENTS:

  • 16 slices bacon (about 12 ounces), diced, fried and well drained
  • 16 ounces cream cheese, cubed, room temperature
  • 4 cups shredded cheddar cheese
  • 1 cup half-and-half
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon dried minced onion
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon salt
  • dash hot sauce

INSTRUCTIONS:

  1. Put all ingredients in the slow cooker; cover and cook on low, stirring occasionally, for about 1 to 2 hours, until cheese is melted and mixture is hot.
  2. Taste and adjust seasonings, add bacon, and keep on low to serve.
  3. Serve with cubed or sliced French bread or other dippers.

Source: http://southernfood.about.com/

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30
Sep 09

Bacon Cheeseburger Pasta

bacon-cheeseburger-pasta

INGREDIENTS:

  • 8 ounces uncooked pasta (tubes or spirals are best)
  • 1 pound ground beef
  • 6 bacon strips, diced
  • 1 can (10 3/4 ounces) condensed tomato soup, undiluted
  • 1 cup (4 ounces) shredded cheddar cheese

INSTRUCTIONS

  1. Cook the pasta according to its package directions.
  2. Meanwhile, in a large skillet, cook your ground beef over medium heat until it’s no longer pink; drain. Then, cook your bacon until it’s crisp in the same skillet and drain again.
  3. Drain your pasta, then add it to the skillet, along with the soup.
  4. Mix it well and heat it through; then, add the shredded cheddar cheese.
  5. Cook (covered or uncovered) until the cheese is melted, then serve from your skillet.

Source: http://yorkblog.com/

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22
Sep 09

Candied Bacon Ice Cream

candied-bacon-icecream

INGREDIENTS:

- For the Bacon:

  • 5 strips bacon
  • about 2 tablespoons light brown sugar

- For the ice cream custard:

  • 3 tablespoons (45g) salted butter
  • ¾ cup (packed) brown sugar (170g), light or dark (you can use either)
  • 2¾ (675ml) cup half-and-half
  • 5 large egg yolks
  • 2 teaspoons dark rum or whiskey
  • ¼ teaspoon vanilla extract
  • optional: ¼ teaspoon ground cinnamon

To candy the bacon, preheat the oven to 400F (200C).

  1. Lay the strips of bacon on a baking sheet lined with a silicone mat or aluminum foil, shiny side down.
  2. Sprinkle 1½-2 teaspoons of brown sugar evenly over each strip of bacon, depending on length.
  3. Bake for 12-16 minutes. Midway during baking, flip the bacon strips over and drag them through the dark, syrupy liquid that’s collected on the baking sheet. Continue to bake until as dark as mahogany. Remove from oven and cool the strips on a wire rack.
  4. Once crisp and cool, chop into little pieces, about the size of grains of rice. (Bacon bits can be stored in an airtight container and chilled for a day or so, or stored in the freezer a few weeks ahead.)

To make the ice cream custard

  1. Melt the butter in a heavy, medium-size saucepan. Stir in the brown sugar and half of the half-and-half. Pour the remaining half-and-half into a bowl set in an ice bath and set a mesh strainer over the top.
  2. In a separate bowl, stir together the egg yolks, then gradually add some of the warm brown sugar mixture to them, whisking the yolks constantly as you pour. Pour the mixture back into the saucepan.
  3. Cook over low to moderate heat, constantly stirring and scraping the bottom with a heatproof spatula, until the custard thickens enough to coat the spatula.
  4. Strain the custard into the half-and-half, stirring over the ice bath, until cool. Add liquor, vanilla and cinnamon, if using.
  5. Refrigerate the mixture. Once thoroughly chilled, freeze in your ice cream maker according to the manufacturer’s instructions. Add the bacon bits during the last moment of churning, or stir them in when you remove the ice cream from the machine.

Source: http://davidbovitz.com/

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22
Sep 09

Braised Red Cabbage with Bacon

braised-red-cabbage with-baconINGREDIENTS:

  • 1 medium head red cabbage
  • 6 thick slices applewood-smoked bacon, or other smoked bacon, cut into lardons (about 1/4-by-1/4-by-3/4-inch pieces)
  • 1 medium yellow onion, thinly sliced
  • 2 tablespoons packed dark brown sugar
  • 2 tablespoons Dijon mustard
  • 1/3 cup apple cider vinegar
  • 1 cup low-sodium chicken broth

INSTRUCTIONS:

  1. Slice cabbage in half lengthwise. Use a sharp knife to cut a V-shaped notch around the white core and discard it. Slice both pieces in half again so you have 4 quarters, then thinly slice each piece crosswise into 1/4-inch-thick strips. Set aside.
  2. Place bacon in a large Dutch oven or other large pot with a tight-fitting lid over medium heat and cook, stirring occasionally, until it is browned and most of the fat has cooked off.
  3. Add onion and stir to coat in bacon fat. Season with salt and freshly ground black pepper, and cook until onion softens and edges begin to brown, about 4 to 5 minutes.
  4. Add cabbage, stir to coat it in bacon fat and cook until cabbage begins to wilt, about 4 minutes. Stir in brown sugar and mustard.
  5. Deglaze the pan by adding cider vinegar and scraping the pan with a spatula to incorporate the browned bits into the sauce. Add chicken broth and season with a few pinches of salt and more freshly ground pepper. Bring mixture to a simmer, then reduce heat to medium-low and cover the pan tightly. Simmer cabbage, stirring occasionally, until it is soft and soupy and bacon is tender, about 45 minutes. If cabbage begins to look dry, add more chicken broth or water.

Source: http://chow.com/

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22
Sep 09

Chicken Bacon Roulades

chicken-bacon-rouladesINGREDIENTS:

  • 4 shallots, thinly sliced
  • 10 bacon slices (about 1/2 pound)
  • 4 skinless boneless chicken breast halves (about 1 1/2 pounds total)
  • Lemon pepper seasoning to taste (or ground black pepper with a little lemon zest)
  • 6 Tbsp grated Parmesan (about 1 ounce)
  • 1 Tbps olive oil
  • 1 clove of garlic, minced
  • 1/3 cup dry white wine
  • 2 Tbsp unsalted butter
  • 1 1/2 Tbsp flour
  • 1 1/4 cups chicken broth
  • 1/4 cup heavy cream

INSTRUCTIONS:

  1. Working in batches, cook the bacon over medium heat in an ovenproof heavy skillet, until lightly brown but still flexible (not crisp). Place the bacon on paper towels to drain. Cook the shallots in the remaining bacon fat over low heat, stirring, until softened. Transfer shallots with a slotted spoon to a small bowl and leave any fat remaining in skillet. Preheat oven to 300°F.
  2. Place each chicken breast half between 2 sheets of plastic wrap. With smooth side of a meat pounder pound each breast to 1/8-inch thickness. Discard plastic from boned side of each breast. Sprinkle chicken with lemon pepper (or ground black pepper and a little lemon zest) and salt. Place 2 1/2 slices of bacon lengthwise (parallel with grain of flesh) along middle of each breast. Top with shallots and Parmesan. Using plastic wrap to help you, tightly roll up each breast lengthwise, tucking in the ends to enclose the filling. Secure seams with wooden toothpicks.
  3. Add 1 Tbsp olive oil to reserved fat in skillet and heat over medium high heat. Brown roulades on all sides, about 5 minutes total. Transfer the skillet to middle of oven and bake roulades until just cooked through, 20 to 25 minutes. (Note: we found that our skillet didn’t fit in our oven, so we transfered the roulades to a smaller pan.)
  4. Transfer chicken to a plate with tongs and keep warm, covered with aluminum foil. Pour off fat from skillet. (Careful! The handle is hot, use an oven mitt.) Add wine to the skillet and deglaze over medium high heat, scraping up brown bits. Boil wine until reduced to about 1 tablespoon. Add garlic and butter. Cook mixture over medium low heat, stirring, for 1 minute. Add flour and cook roux, stirring, 1 minute. Add broth and cream and bring to a boil, whisking. Simmer the sauce, whisking, 2 minutes. Pour through a fine mesh sieve into a small saucepan. Keep sauce warm. Remove the wooden toothpicks from roulades and cut crosswise into 1/2-inch slices. Spoon some sauce in center of each of 4 plates and arrange roulade slices decoratively on sauce.

Source: http://elise.com/