Before You Get Started......How to Cook Bacon
Bacon, Pecan and Cheese Bites
Makes 48 appetizers
10 strips sliced bacon
3/4 cup chopped pecans
1 cup grated sharp Cheddar cheese
1 tablespoon parsley, snipped
1 teaspoon grated sweet onion
1/2 cup mayonnaise
1/4 teaspoon Worcestershire sauce
Dash cayenne pepper
12 slices thin potato, white or wheat bread
Cook bacon until crisp; drain and crumble. Blend with pecans and remaining ingredients, except bread. Remove crusts from bread and spread mixture on top of the slices. Place on cookie sheet(s) and bake at 350º for 10 minutes. Cut into quarters and serve hot.
Bacon Deviled Eggs
12 eggs; hard-boiled
1/2 cup mayonnaise
1 tablespoon chopped pickled jalapeños
1 teaspoon each Dijon mustard
1 teaspoon smoked paprika
5 slices bacon, chopped
Cut eggs in half. Remove the yolks; mash with the mayonnaise, jalapeños and a splash of the brine. Mix in mustard, paprika and most of the bacon. Stuff into the egg whites. Top eggs with remaining bacon crumbles
Spinach Dip with Bacon Recipe
1 10-ounce package frozen chopped spinach, thawed
1/2 cup cooked, crumbled bacon
1 cup mayonnaise
1 cup light sour cream
1/2 cup chopped fresh parsley
1/2 cup chopped green onions
1 clove garlic, minced
Salt and pepper
Drain spinach and squeeze dry. In a bowl, combine dip ingredients; season with salt and pepper. Chill 8 hours or overnight. Adjust seasoning before serving with cheese crackers, pita chips or flatbread
Chopped Tomato and Bacon Salad
1 pound fresh tomatoes
4 round hard rolls (4-inch)
3/4 cup bottled Caesar, Thousand Island or Blue Cheese salad dressing
3 cups chopped iceberg lettuce
7 slices bacon, cooked and crumbled (about 1/2 cup)
1/4 cup sliced green onions
Preheat oven to 375ºF. Coarsely chop tomatoes and place in a large bowl.
You will be making mini bread bowls. Slice off the top of each roll; remove center of rolls and cut into small cubes. Place bread cubes on a cookie sheet; toast in oven until golden, about 5 minutes, turning occasionally. Brush inside of each roll with 2 tablespoons of the creamy dressing. Bake until lightly toasted, about 5 minutes; set aside.
To the bowl with the tomatoes add lettuce, bread cubes, bacon, green onions and remaining Caesar dressing; toss until well combined. Spoon into toasted bread shells. Place tops of rolls over salad. Serve at once.
Broccoli and Bacon Salad
1 cup mayonnaise
1/2 cup sugar
1/4 cup vinegar
2 1/2 pounds broccoli (or 2 big bunches)
1 cup shredded sharp cheddar cheese
1/2 pound bacon, crisp fried and crumbled
Whisk together mayonnaise, sugar and vinegar and set aside. Cut broccoli into florets and combine in large bowl with cheese and bacon. Toss with mayonnaise dressing. Cover and chill overnight before serving.
Warm Potato and Bacon Salad
3 cups vegetable broth or water
2 cloves garlic, divided
1 small rosemary sprig
1 small thyme sprig
1/2 bay leaf
1/2 pound fingerling or Yukon gold potatoes, cut into 1 1/2-inch pieces
3-4 slices bacon, cut into 1-inch pieces
2 shallots, cut into thin slices
1 1/2 teaspoons sherry vinegar
2 cups friseé, washed
Salt and pepper to taste
In large saucepan, bring broth, 1 clove of garlic, rosemary, thyme and bay leaf to a boil over medium-high heat. Add potatoes and boil, uncovered, 10 to 13 minutes or until potatoes are just tender. Drain potatoes, discarding herb sprigs and garlic clove; set aside.
In large non-stick skillet, cook bacon over medium heat 8 to 10 minutes or until crisp. Drain bacon on paper towels; reserve bacon fat. In same skillet, cook and stir potatoes in reserved bacon fat, 6 to 8 minutes or until golden brown.
Mince the remaining clove of garlic. Add garlic and shallots to the potato mixture; cook and stir 2 to 3 minutes or until shallots are soft. Add reserved cooked bacon and vinegar, mixing until combined.
In large bowl, toss potato mixture with friseé. Season to taste with salt and pepper. Arrange salad evenly on 4 serving plates.
Bacon Dressing for a Crowd
Makes 2 quarts - Serves about 50-60
12 oz Bacon, sliced, cut into 1-inch pieces
4 oz Onions, finely chopped
8 oz Sugar, granulated
1/4 cup Vinegar, cider
1 1/2 cups Water
3 cups Mayonnaise
Fry bacon until crisp. Remove from fat. Sauté onions in bacon fat. Add sugar, vinegar and water to sautéed onions. Bring to boiling point. Cool.
Place mayonnaise in mixer bowl. Add cooled onion-vinegar mixture slowly, beating on low speed until smooth. Stir in bacon pieces. Serve with tossed green salad.
Crab and Bacon Wrap Sandwiches
Makes 4 wraps
1/2 cup mayonnaise
1 1/2 teaspoons fresh dill, chopped
1 pound lump crab meat (king snow, dungeness)
4 12-inch flour tortillas, warmed
4 ounces Brie cheese, diced
4 cups mixed baby lettuces
1 cup tomato, diced, seeds and pulp removed
4 slices bacon, cooked and crumbled
Mix the dill and mayonnaise together in a bowl. Place crab meat and Brie in a sauté pan; warm over medium heat until crab is warm and cheese starts to melt.
Lay out the warm tortillas and spread dill mayonnaise mixture evenly over each. Top each tortilla with 1/4 of the crab and Brie mixture, 1 cup of the mixed lettuces, 1/4 cup diced tomato and 1/4 of bacon crumbles.
Fold in the ends and roll up like a cigar. Cut in half on the bias and serve. Can also be sliced in 2-inch pieces and served as an appetizer.
Open-Face Chicken and Bacon Sandwich
Makes 2 sandwiches
Butter for bread
2 slices Italian bread
1 tablespoon Thousand Island dressing, divided
1 half cooked chicken breast, thinly sliced
2 slices cooked bacon, crumbled
1/4 cup green onions
1-2 thin tomato slices
1-2 thin avocado slices
1-2 slices Swiss or favorite cheese,
Lightly toast bread and spread with butter. Arrange slices in a single layer on a baking sheet. Spread each slice of bread with 1/2 teaspoon Thousand Island dressing. T op each slice with half of the chicken, bacon, onions, and tomato, then top each with 1 teaspoon of the remaining dressing. Arrange half of the avocado slices and half of the cheese on each sandwich. Broil 6 inches from heat source until sandwich is hot and cheese is melted, about 2 minutes.
Oven-Fried Bacon for a Crowd
To serve 2 slices per person; 6 pounds bacon (100 slices)
To serve 3 slices per person; 9 pounds bacon (150 slices)
Arrange bacon slices on baking sheets lined with parchment or foil. Bake at 400°F, without turning, until crisp, about 6-10 minutes. In convection oven, cook 4-6 minutes at 325°F for 4-6 minutes.
Pour off accumulating fat as necessary. Drain on paper towels or place in perforated pans for serving.
Bacon and Shrimp Stuffed Potatoes
6 medium baking potatoes
6 slices bacon, cut in small pieces
1/3 cup minced shallots
1/3 cup milk
1/4 teaspoon sweet paprika
2 tablespoons butter
1 cup chopped shrimp, about 15 shrimp depending on size
Buttered bread crumbs
Bake potatoes, remove from oven and split lengthwise into halves. Scoop out potatoes and mash with milk, paprika, and butter.
Fry bacon pieces until soft, add shallots, cook until bacon is crisp. Add shrimp and sauté one minute. Shrimps will be partially cooked and will finish cooking in the oven. Fold into mashed potatoes. Refill shells. Top with buttered bread crumbs.
Bake at 350º for 25 minutes until shrimp are cooked and bread crumbs are browned and crispy
Many bacon-wrapped scallop recipes don't pre-cook the bacon, leaving you with flabby, seriously under-cooked bacon. This recipe starts with half-cooked bacon. You can also use your favorite seafood seasoning blend in place of the salt and pepper. Recipe easily multiples.
4 slices bacon, cut in half
8 sea scallops
Salt and freshly ground black or white pepper to taste
Lemon wedge for serving
Arrange bacon in a large skillet and cook over medium-high heat, turning occasionally, until lightly browned but still pliable, about 5 minutes. Drain thoroughly on paper towels. Let cool slightly.
Wrap each slice of bacon around one sea scallop and secure with a toothpick. Season with salt and pepper.
Heat olive oil in a clean skillet over medium-high heat; sear scallops until golden and bacon is crisp, 3 to 4 minutes on each side. Squeeze lemon over scallops. Serve immediately. Serve with Spicy Mayo and lemon wedge.
To make Spicy Mayo
Combine 1/2 cup mayonnaise, 1-2 tablespoons chili paste, squeeze lime juice and chopped cilantro or basil (optional). Stir well and refrigerate until ready to use.
12 slices bacon, about 1/4-inch thick
Finely ground black pepper
1/3 cup light brown sugar
Preheat the oven to 325 degrees F.
Put bacon slices in a bowl, season them with pepper and toss with the brown sugar. Cover a baking sheet with parchment or foil and arrange the bacon in a single layer on top. Bake for 15-25 minutes or until golden brown and crispy.