Ingredients

• 1 tablespoon unsalted butter
• 1 tablespoon extra-virgin olive oil
• 1 large shallot or 2 smaller shallots, cut into thin slices (enough to yield 1/2 packed cup)
• 4 slices bacon, cooked, drained and cut into small pieces
• 1/2 cup shaved or shredded Parmigiano-Reggiano cheese
• 1/2 cup mayonnaise

Preparation

Position an oven rack 4 to 6 inches from the broiler element; preheat the broiler. Line a plate with paper towels.

Heat the butter and oil in a nonstick saute pan or skillet over medium heat. Stir in the shallot slices and reduce the heat to medium-low; cook for 20 to 25 minutes, stirring occasionally, until they become golden brown, molten soft and shimmering. Transfer to the lined plate to drain and cool.

Combine the bacon pieces, cheese and mayonnaise in a mixing bowl. Add the cooled shallot and stir until well incorporated. Transfer to a small gratin or baking dish (8-ounce capacity); broil for 2 to 4 minutes, until bubbling and a thin crust forms on top.

Serve right away.

WaPo

Ingredients

• 1/3 cup slivered almonds
• 1 teaspoon vegetable oil
• 2 thick slices of applewood-smoked bacon, cut into 1/4-inch dice
• 1 small shallot, minced
• 1 cup quinoa, rinsed
• 2 cups chicken stock
• 1 sage sprig
• 1 tablespoon minced chives
• 1 tablespoon chopped parsley
• Salt and freshly ground white pepper

Preparation

Preheat the oven to 350°. Spread the almonds in a pie plate and toast in the oven until golden brown, 4 minutes; let cool.

In a medium saucepan, heat the oil. Add the bacon and cook over moderately high heat until the fat has rendered, about 2 minutes. Add the shallot and cook, stirring a few times, until softened but not browned, about 1 minute. Add the quinoa, stock and sage and bring to a boil. Cover and cook over low heat until the stock has been absorbed, about 17 minutes. Remove the quinoa from the heat and let stand, covered, for 5 minutes. Discard the sage and fluff the quinoa with a fork. Stir in the chives, parsley and toasted almonds. Season the quinoa with salt and pepper and serve.

Food & Wine

Ingredients

Dressing:

• 3⁄4 cup canola oil
• 1⁄4 cup extra-virgin olive oil
• 1⁄4 cup red wine vinegar
• 1 tbsp. fresh lemon juice
• 3⁄4 tsp. dry mustard
• 1⁄2 tsp. Worcestershire
• 1⁄4 tsp. sugar
• 1 clove garlic, minced
• Kosher salt and freshly ground black pepper, to taste

Salad:

• 1⁄2 head iceberg lettuce, cored and shredded
• 1⁄2 head romaine lettuce, chopped
• 1⁄2 bunch watercress, some of the stems trimmed, chopped
• 2 oz. blue cheese, preferably Roquefort, crumbled
• 6 strips cooked bacon, roughly chopped
• 3 hard-boiled eggs, peeled and cut into 1⁄2" cubes
• 2 medium tomatoes, peeled, seeded, and cut into 1⁄2" cubes
• 1 boneless skinless chicken breast, cooked and cut into 1⁄2" cubes
• 1 avocado, peeled, pitted, and cut into 1⁄2" cubes
• Kosher salt and freshly ground black pepper, to taste
• 2 tbsp. minced chives

Preparation

Make the dressing: Combine the canola oil, olive oil, vinegar, lemon juice, mustard, Worcestershire, sugar, and garlic in a blender. Purée the ingredients to make a smooth dressing and season with salt and pepper. Set the dressing aside (or refrigerate, covered, for up to 1 week).

Make the salad: On a large platter, combine the iceberg and romaine lettuces along with the watercress. Arrange the blue cheese, bacon, eggs, tomatoes, chicken, and avocado on top of the greens in neat rows. To serve, drizzle salad with dressing, season with salt and pepper, and top with chives. Alternatively, toss everything together in a bowl.

Saveur

Ingredients

• 1 lb thick cut bacon
• 3/4 c. lager
• 1 c. maple syrup
• 2 tbsp. black pepper
• 1 tsp. salt

Preparation

Preheat the oven to 375. Put the bacon in a single layer on a rimmed baking sheet. Bake until crispy, about 20 minutes. Meanwhile, combine the rest of the ingredients in a saucepan and reduce over medium heat until reduced by half and thicker than syrup, about 20 minutes. Brush the glaze on the bacon and bake until caramelized, 8-10 minutes. Cool on a rake for 5 minutes.

Thrillist

Ingredients

• 1 c. self-rising flour
• 1 c. fine yellow cornmeal
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 tbsp. sugar
• 2/3 c. buttermilk
• 1/3 c. water
• scant 1/4 c. bacon fat
• 1/3 c. creme fraiche or sour cream
• 2 eggs
• 1/3 c. scallions, thinly sliced
• 1/4 c. crisp bacon, finely chopped
• Canola oil, combined with some bacon fat if desired

Preparation

In a medium bowl, whisk together flour, cornmeal, baking powder, salt, and sugar.

In another small bowl, combine buttermilk, water, bacon fat, and creme fraiche or sour cream. Blend well. Add eggs and mix until just combined.

Pour liquid into dry ingredients, and mix just until a thick batter has formed. Stir in scallions and bacon. To keep the hoecakes tender, avoid overmixing.

Heat oil and bacon fat in a cast-iron or other heavy skillet over medium to medium-high heat. Use about an eighth of a cup of batter for smaller cakes, or a quarter cup for larger ones. Cook them as you would pancakes, allowing them to fry on one side for about three minutes or until crisp and golden brown. Flip and cook for another couple of minutes. Replenish oil as needed, to maintain a generous film in the pan.

Batter will keep for a couple of days tightly covered in the refrigerator. If it seems too thick after storing, stir in a bit more buttermilk or water.

Garden & Gun, April/May 2013

Ingredients

• 2 slices sourdough bread
• 1 tablespoon butter, divided
• ½ large yellow onion, thinly sliced
• ½ tablespoon chopped rosemary
• a ripe pear, thinly sliced
• 4 large slices of brie
• 2 slices bacon, cooked until crispy

Preparation

Heat a large skillet over medium-low heat. Melt butter and add onions and rosemary. Cook, stirring only a few times until caramelized, about 20 minutes. Butter one side of each piece of bread. Lay half the cheese on the non-buttered side of one slide of bread. Add half the caramelized onions on top of the cheese. Add the pear slices on top of the onions. Add the remaining cheese slices and then the bacon and remaining onions. Top with remaining slice of bread leaving the buttered side up. Place the sandwich in a large skillet over medium-high heat, press down firmly with a spatula or heavy object to help brown the bread and melt the cheese. Cook on one side for about 3 minutes, flip and do the same on the other side. Cut in half and serve warm.

Running to the Kitchen

Ingredients

• 3 tablespoons extra virgin olive oil, or as needed
• 4 ounces bacon, chopped
• 4 or 5 garlic cloves, thinly sliced
• About 1 1/2 pounds leeks (2 or 3 large), trimmed, well rinsed, and chopped
• Salt
• 1 egg
• 1 cup chopped fresh parsley leaves, plus more for garnish
• Black pepper
• 8 ounces any pasta

Preparation

Heat 1 tablespoon of the oil in a medium skillet over medium-high heat; add the bacon and cook, stirring occasionally, until just beginning to crisp, 8 to 10 minutes. Remove the bacon from the pan with a slotted spoon and drain it on paper towels.

Turn the heat to medium. Add the garlic and leeks to the skillet, along with another tablespoon or so of oil if needed to keep things from sticking, and cook, stirring occasionally, until very soft, 20 to 30 minutes.

Meanwhile, bring a large pot of water to a boil and salt it. Transfer the garlic and leeks to a blender or food processor with the egg, parsley and a sprinkling of salt and pepper. Process, stopping to scrape down the sides of the container if necessary. Return the purée to the skillet, off heat.

Cook the pasta in the boiling water until it’s tender but not mushy, then drain, reserving some of the cooking liquid. Turn the heat under the leek mixture to medium, add about 1/4 cup of the reserved cooking liquid to thin the pesto, and toss in the pasta, adding more liquid as needed. Taste and adjust the seasoning, garnish with the bacon and more parsley, and serve.

Serves 4

The New York Times

Ingredients

• 1 cup vegetable oil
• 1/4 cup powdered sugar
• 1/4 cup apple cider vinegar
• 1 tablespoon fresh lemon juice
• 1 1/2 teaspoons dry mustard
• 1 1/2 teaspoons paprika
• 1/2 teaspoon ground ginger
• 1/2 pound bacon slices, chopped
• 2 6-ounce bags baby spinach leaves
• 2 medium-size red apples (such as Red Delicious or Gala), halved, cored, thinly sliced [CP: replace this with Granny Smith]
• 1 cup very thinly sliced red onion
• 1 ripe avocado, halved, pitted, peeled, cubed

Preparation

Whisk oil, powdered sugar, vinegar, lemon juice, dry mustard, paprika and ground ginger in small bowl to blend. Season to taste with salt and pepper.

Sauté chopped bacon slices in heavy large skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer chopped bacon to paper towel and drain. Combine baby spinach leaves, apple slices, red onion, avocado and bacon in large bowl. Toss salad with enough dressing to coat. Divide salad among plates and serve.

Bon Appetit, December 2000