Best bacon recipes
I'm in an annual cooking contest with my family. The ingredient this year is BACON! No restrictions - savory/sweet, main component/garnish, etc. I need ideas!
A few things to consider: this is for all ages, and somewhat simple tastes (ie no foie gras). Also, I have to prepare the majority of this ahead of time in someone else's kitchen. I can reheat or assemble at the location, but that's about it.
What great, delicious, creative bacon recipes do you have!?!
thanks in advance!
Peel and chop some Roma tomatoes. Add to a pan of hot olive oil to "brown" slightly, then reduce heat to simmer. Add some red wine, Italian seasonings. Simmer thirty minutes, crushing the cooking tomatoes periodically. Remove from heat, set aside to cool.
Refrigerate until ready to use.
Butterfly chicken breasts, roll and wrap with thin sliced bacon; pin with toothpicks or skewers. (medium sliced will work)
Heat oil in large pan
Cook chicken breasts on one side until bacon is crisp, turn and brown other side.
Remove from heat and drain on paper towels.
Bring sauce back to simmer, add chicken breasts, cover and simmer for 15 - 20 minutes or until chicken is completely cooked.
I like to serve on a bed of fried egg noodles or rice but it can be served in countless ways, including on a bed of spaghetti or other pasta.
One of my favorite ways to cook pork involves bacon (ha). This would depend on what you can use to "reheat" as you would need an oven. You can do the majority of the roasting ahead of time, but to do teh glaze portion you would need a stove and oven.
Roast Pork Loin with Bacon and Brown sugar Glaze
1 boneless pork loin, 1 1/2 to 2 pounds
2 slices bacon
1/2 teaspoon chili powder
1/4 teaspoon paprika
1 teaspoons salt
1/4 teaspoon coarse ground black pepper
1/4 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 cup light brown sugar, packed
1 tablespoons flour
1 tablespoons cider vinegar
1/4 teaspoon dry mustard
Heat oven to 350° F. Place pork loin in a roasting pan or deep casserole dish lined with aluminum foil. Combine the rub ingredients in a small bowl and rub over the pork. Cut each strip of bacon in half and lay strips over the pork loin. Roast for about 40 minutes.
Combine the brown sugar, flour, cider vinegar, and dry mustard in a saucepan. Simmer for 1 minute. Spoon over the pork and return to the oven. Roast for about 15 minutes longer, or until pork registers 160°. Let sit for 2 minutes after removing from oven. Slice and serve.
Bacon Peanut Brittle
1/2 lb. bacon, regular-thickness
2 cups white sugar
1 cup corn syrup, light
2 cups salted peanuts
4 tablespoons softened butter
2 teaspoons baking soda
1. Cook bacon in skillet until well done. Drain on paper towels and chop into
small pieces. Set aside.
2. Grease a cookie sheet and set aside.
3. Put sugar, corn syrup, salt and water in a large saucepan and over
medium heat bring to a boil. Sugar should be dissolved. Place peanuts
and a candy thermometer into the mixture.
4. Stir frequently until temperature reaches 300 degrees. Immediately, remove from
the heat and toss in the butter and soda. It will puff up a little. Pour on
cookie sheet and spread with back of wooden spoon.
5. Sprinkle bacon across the brittle and push some into the brittle, too.
6. Cool, break into pieces, and refrigerate.
For a lighter version: Reduce amount of bacon. Enjoy just a small piece.
For a full flavored version: Use 1 lb. of bacon and use honey-roasted nuts!
Source: NBC Bay Area website.
Where in the country are you? Do you have access to decent tomatoes still? If so, it might be fun to make your own bread, make your own mayo, and make the BEST BLT ever.
Another option would be a nice bacon and caramelized onion tart with creme fraiche. You could do them as mini tarts so they'd be easy to serve.
Hormel just hosted its annual bacon cook off round these parts the other week: http://thetakedowns.com/?p=2799
The bacon baklava was really standout, one of those rare bacon dishes where bacon is a subtle improvement over the traditional. Generally I think palates are tiring of bacon sweets so I'd abstain from the bacon pralines, ice cream and covered caramel apples. Go savory with hush puppies, croquettes or musubi. Or split the difference with a slightly savory/sweet combination like a maple-miso glaze.
a friend of mine took 2nd place in that thing - he's been making the rounds of BK competitions and doing quite well!
i agree on the savory direction - bacon sweets are predictable at this point.
i'd probably make a killer bacon jam and use it in a roasted onion tart with Gruyere or Fontina.