Bacon recipes?

Lutherf said:

Bacon freezes just fine. Why cook it all now?

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Not trying to cook it all but wanting to broaden my bacon horizons beyond blts and eggs with bacon.

Chomsky said:

Yep, it was some neighborhood!

There was a contingent that reveled in showing you how their houses and apartments were filled with items "fallen off a truck", gleefully quoting the (heavily discounted) prices of their household possessions, and the amazing deals they got!

Then there was this group of fine young men, that turned my already 'grey-area' loving neighborhood into the car-theft capital of the city:

Chicago Tribune .Com - ''Polish Connection' Theft Ring Sold Chicago Cars In Homeland'

For all the (stereotyped) talk of the Italians in these matters - I assure you the Poles are no slouches!

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That sounds so exciting. I grew up in a completely different world, where I could wander around in the woods by a river and daydream all summer long. Nobody had a stolen car, but they might have had some extra ones sitting in their yard. We had Italians, Polish, Germans, Irish, and other groups but they were all Catholics pretty much and nobody really knew the difference without bringing up a last name. Totally different world.

soot said:

You eat your bacon with that mouth?

Shame on you.

"Why cook it all now?"

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LOL!!

I'm just trying to be practical. I'm damned sure no "Svelte Steven" but even I would have a hard time eating 20# of bacon before it went bad.

americanwoman said:

Not trying to cook it all but wanting to broaden my bacon horizons beyond blts and eggs with bacon.

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OK.

You can add bacon to scampi. In fact I kind of recommend it.

Chicken breast, artichoke heart and bacon go great with risotto.

You can slice a London Broil (Flank Steak) across the grain into 1" wide strips, wrap the slices in circles and then wrap the circle in bacon. It's like a wrapped filet but a hell of a lot less expensive (and less tender).

Lutherf said:

OK.

You can add bacon to scampi. In fact I kind of recommend it.

Chicken breast, artichoke heart and bacon go great with risotto.

You can slice a London Broil (Flank Steak) across the grain into 1" wide strips, wrap the slices in circles and then wrap the circle in bacon. It's like a wrapped filet but a hell of a lot less expensive (and less tender).

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Dayem!

I'm bringing my family & a case of wine over to your place! You cook - I'll pour, and I'm sure we'll not only find political middle-ground, but be good friends before it's all over! :mrgreen:

Your ideas sound excellent.

I can imagine the London Broil not just grilled as usual, but pan fried and finished in a red wine reduction!

(alright, this is telling me it's definitely lunch-time here)

americanwoman said:

I've recently acquired about 20 lbs of bacon, don't ask how, just give me some good bacon recipes please.

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Use bacon instead of pancetta
Avenue Food: Pasta with Pancetta, Pepper, and White Wine

PASTA WITH PANCETTA, PEPPER, AND WHITE WINE

1 pound spaghetti
3 ½-thick slices pancetta (about 1/2 pound total), cut into small chunks
2 minced shallots
½ cup dry white wine
Black pepper
1/4 cup chopped parsley
Grated Parmigiano-Reggiano

Put pasta water on to boil. In a large sauté pan over fairly low heat, render pancetta in a little olive oil until it's dark and crisp. Add shallots, sauté a couple of minutes. Add wine and a generous amount of coarsely ground black pepper, simmer for about ten minutes. Boil pasta, adding about 1/2 cup of the pasta water to the pancetta sauce and simmering a few minutes longer. Drain pasta, toss with sauce and parsley. Finish with a sprinkle of cheese.



There are other versions of this recipe.When I was first making pasta All'Amatriciana I was just using only bacon, onion and a can of crushed tomatoes.
Dinner Tonight: Pasta with Onion, Bacon, and Tomato (Pasta All'Amatriciana) | Serious Eats : Recipes


One 28-ounce can plum tomatoes You can use other kinds of canned tomatoes,I usually use petite diced tomatoes. So I can skip a step or two
½ teaspoon kosher salt, plus a tablespoon for the pasta
¾ pound yellow onions, sliced ⅓-inch thick (about 4 cups)
4 tablespoons extra-virgin olive oil
4 garlic cloves, peeled and crushed
6 ounces bacon, chopped If you really love bacon add as much as you want.
½ teaspoon red pepper flakes
1 pound spaghetti or bucatini
1 cup grated Pecorino Romano You can substitute with Parmesan or Parmigiano-Reggiano

Procedures

1.Bring a large pot of water to a boil. Add a tablespoon of salt.

2.Drain the tomatoes in a colander, saving all the juice. Roughly chop the tomatoes into ½-inch squares. Set aside.

3. Pour ½ cup water into a heavy-bottomed 12-inch stainless steel skillet over medium-high heat. Add the sliced onions. Cook, stirring often, until onions have softened, and water has nearly evaporated.

4. Add olive oil, garlic, and ¼ teaspoon of salt to the skillet. Stir occasionally, and cook until onions and garlic are sizzling, about 2 minutes.

5.Move onions and garlic to the side of the skillet to clear a space for the bacon. Add the bacon and cook until they start to render their fat, and then stir with the onions. Add the red pepper flakes, stir well, and let everything cook until bacon is crisp and onions are golden, about 5 minutes.

6. Add the chopped tomatoes and the reserved juice, along with a cup of water. Season with ¼ teaspoon salt, and stir well. Turn heat to high and bring to a boil, and then turn to medium-low. Simmer sauce, adjusting the heat to make sure it doesn’t boil, until it thickens, about 20 minutes.

7. With about ten minutes left, add pasta to the boiling water. Cook according to the directions on the box. When it is al dente, remove pasta with a pair of tongs and transfer it to the skillet with the sauce. Toss over medium heat until pasta is coated in the sauce. Add 1/4 cup of the water from the pasta pot if sauce is too dry.

8 .Turn off the heat, and add grated cheese. Divide pasta between the plates and serve.
You can just cook the bacon first and set aside and then cook the onions,garlic and other ingredients



Tuscan Carbonara
Tuscan Carbonara Recipe : Paula Deen : Food Network

1 pound spaghetti
Salt
1/2 pound pancetta or bacon, diced
1 medium onion, finely diced
5 large egg yolks
1/4 cup heavy cream
1 cup grated Parmigiano-Reggiano
Freshly ground black pepper

Cook the spaghetti al dente (firm but not hard), in a large pot of boiling salted water according to package directions.

Meanwhile, fry the pancetta and onion over medium-low heat in a large, straight sided skillet until the pancetta is crispy and the onion has softened. Turn the heat off

In a medium mixing bowl, whisk together the yolks, cream and grated cheese. When the spaghetti is ready drain and toss it into the skillet with the pancetta and onion. Quickly pour the egg mixture over the spaghetti and toss everything together well to combine. The residual heat from the skillet, onions and spaghetti will be enough to cook the eggs and make a creamy sauce. Direct heat from the stovetop will make an overcooked, scrambled egg, lumpy mess. Season the spaghetti with salt and pepper and serve immediately.

Bacon Fried rice
https://craftycreativekathy.wordpress.com/2013/07/01/bacon-fried-rice/
Ingredients:

2 tablespoons bacon grease
1/2 to 1 small onion, diced small (depending on your preference of how much onion you want)
1 lb ground pork(You can use a very mild ground breakfast sausage if you can't find ground pork or just leave out the ground pork and just add more bacon in it's place)
2-4 eggs (depending on your preference of how much egg you like in your Fried Rice)
1 teaspoon garlic powder
1/2 teaspoon pepper
1/2 teaspoon salt
3/4 cup frozen carrots & peas (optional)
3 tablespoons of bacon grease
1 tablespoon of vegetable oil
6 cups of fully cooked white rice
6-8 strips of fully cooked bacon, sliced in thin sections
2 tablespoons soy sauce

Directions:
Add two tablespoons of bacon grease to a large frying pan. Sauté onions over low to medium heat.
Add ground pork and cook until pork is no longer pink. Remove cooked and crumbled pork from pan into a bowl. If adding peas and carrots, add them frozen now. In a medium bowl, add eggs, garlic powder, pepper and salt. Mix eggs with a whisk breaking the yolks. Add egg mix to the frying pan. Scramble eggs lightly. When the eggs are halfway cooked, add 3 tablespoons of bacon grease and 1 tablespoon of vegetable oil. Quickly add the rice. Stir continuously until all the little pieces of rice are lightly coated in oil, separated and eggs are fully cooked. Add sliced bacon and cooked ground pork. Stir till well combined.

Add soy sauce and stir till well distributed into the rice. Serve warm.



Baked Eggs In Bacon Wraps Recipe - Food.com

12 slices bacon
12 fresh eggs
1⁄2 teaspoon salt
1⁄2 teaspoon pepper
Directions

Preheat oven 375 degrees.
In medium frying pan fry bacon to soft transparent stage.(You can cook it a little longer just make sure it is not all the way cooked.You need the bacon flexible enough to be in the muffin pan, but only precooked enough so that it can finish cooking in the oven.You can also par-cook the bacon in the oven.
Drain on paper towels.
Line each slice around the side of each muffin cup. Ends may overlap.
Break egg directly in the center of each muffin cup. 12 cup muffin pan.
Slightly salt and pepper.
Cook 15 to 20 minutes.
Watch for whites and yolks to begin to set.
Take out with small spatula on a serving plate.
Serve with fork and knife.
If you want the tops to be basted,after ten minutes of cooking, baste each egg once with 1/2 teaspoon of water.
You can fry bacon the night before and drain and refrigerate for morning.


Breakfast Pizza
We also take a can of biscuits and roll it out onto a cookie sheet or pizza pan, add white gravy, top with scrambled eggs, bacon and cheese and cook in the oven till done.

americanwoman said:

I've recently acquired about 20 lbs of bacon, don't ask how, just give me some good bacon recipes please.

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A chopped salad as a main could be yummy. Small chopped broccoli, carrots, zucchini, cauliflower, red onion, orzo cooked in a chicken or beef boullion, bacon, celery, kitchen sink, crumbled blue cheese and maybe a spicy French salad dressing. Some French bread, maybe garlicked. I'm hungry!!

Pea soup ought to work.

Oh! Your usual potato salad recipe with plenty of bacon. Served at room temp. You'll never serve it cold again.

americanwoman said:

I've recently acquired about 20 lbs of bacon, don't ask how, just give me some good bacon recipes please.

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Cheater beans. Two regular size cans of Campbell's pork and beans. Half a cup to 3/4 cups of brown sugar (maybe more), about two tablespoons of yellow mustard, not the spice, the kind you put on hot dogs, about a quarter cup of catsup and however much fried bacon you want to add. I usually use a pound. Fry the bacon first. Don't make it crispy but make it limp bacon. I usually do it without measuring anything so I am estimating the amounts. Let it simmer for at least 30 minutes. I usually let it simmer for an hour.

Sometimes I smoke bacon in mesquite. I love it.

Another thing I do is wrap a filet mignon is bacon and smoke it in mesquite. My favorite meat dish.