Every time I read ADV.......aka the BACON THREAD

[Bear]

For your toast


http://www.notquitenigella.com/2009/10/ ... come-true/

[Bixxer Bob]

Kid loves bacon:

http://www.todaysbigthing.com/2009/08/31

[ChrisN]

hmmmm.... you could have your bacon...
...and eat it too.....

[Bixxer Bob]

We've not had any bacon themes for a while so....

http://gizmodo.com/5405947/bacon+flavor ... or-and-fat

[Yukon]

BB, Thanks for bumping the bacon thread  :P

[coachgeo]

hmmmm yummy yummy

Bacon Donut

[coachgeo]

few more bacon items.  Some are listed here already

http://www.tonic.com/article/bacon-flos ... -products/

[coachgeo]

http://www.delish.com/recipes/cooking-r ... ?gt1=47043

[burrito bandito]

bacon...

[burrito bandito]

more bacon

[Hemibee]

How to improve on bacon?

Chicken fried bacon!  There is a place in Texas......no really! :D

And here is the Texas Chicken Fried Bacon


http://www.youtube.com/watch?v=ZfbTO0GlONU&feature=player_embedded

[coachgeo]

http://shine.yahoo.com/channel/food/the ... toViewer=1

Iceberg Wedge with Warm Bacon and Blue Cheese Dressing

Bon Appétit  | January 2006

Yield: Makes 6 servings

The classic combo is back — and bacon makes it better than ever.

Ingredients

•1 1/2 cups mayonnaise
•2 tablespoons fresh lemon juice
•1 tablespoon coarsely ground black pepper
•1 teaspoon hot pepper sauce
•1 cup coarsely crumbled blue cheese
•Buttermilk (optional)
•1/2 pound thick-cut bacon, cut crosswise into 1-inch pieces
•1 large head of iceberg lettuce, cut into 6 wedges, each with some core attached
•1/2 red onion, very thinly sliced
Preparation

Mix first 4 ingredients in medium bowl. Add blue cheese and stir until well blended. If too thick, thin with buttermilk by tablespoonfuls to desired consistency. (Can be made 1 day ahead. Cover and chill.)

Cook bacon in large skillet over medium heat until golden brown and beginning to crisp. Arrange lettuce on plates. Spoon dressing over. Using slotted spoon, transfer warm bacon from skillet onto salads, dividing equally. Garnish with red onion.

==================

Sweet and Spicy Bacon

Sweet and Spicy Bacon
Gourmet, November 2001

yield: Makes 6 servings

active time: 10 min

total time: 45 min


1 1/2 tablespoons packed brown sugar
Rounded 1/4 teaspoon cayenne
Rounded 1/4 teaspoon black pepper
1 lb thick-cut bacon (12 slices)


Preheat oven to 350°F.

Stir together brown sugar, cayenne, and black pepper in a small bowl.

Arrange bacon slices in l layer on a large broiler pan and bake in middle of oven (or upper third of oven if baking with eggs) 20 minutes. Turn slices over and sprinkle evenly with spiced sugar. Continue baking until bacon is crisp and brown, 15 to 20 minutes more, then transfer to paper towels to drain.


http://www.epicurious.com/articlesguide ... _bestbacon#ixzz12YMCId3P
======================================


Meatloaf

yield: Makes 6 servings with leftovers

active time: 30 min

total time: 1 1/2 hr


This is the perfect antidote to the Sunday blues, not least because there will be enough left over to pack sandwiches for Monday's lunch. A mix of beef, pork, and bacon ensures meatiness, with Worcestershire sauce, chopped prunes, and cider vinegar added for good balance and occasional suggestions of sweetness. Because the loaf is baked without a loaf pan, there's plenty of well-browned crust to go around.


1 cup fine fresh bread crumbs (from 2 slices firm white sandwich bread)
1/3 cup whole milk
1 medium onion, finely chopped
3 garlic cloves, minced
1 medium celery rib, finely chopped
1 medium carrot, finely chopped
2 tablespoons unsalted butter
2 tablespoons Worcestershire sauce
1 tablespoon cider vinegar
1/4 teaspoon ground allspice
1/4 pound bacon (about 4 slices), chopped
1/2 cup pitted prunes, chopped
1 1/2 pounds ground beef chuck
1/2 pound ground pork (not lean)
2 large eggs
1/3 cup finely chopped flat-leaf parsley


Garnish: cooked bacon

http://www.epicurious.com/articlesguide ... _bestbacon#ixzz12YMrNlQ5
===================================

Onion, Cheese, and Bacon Tart

yield: Makes 6 servings

What to drink: Baron zu Knyphausen 2001 Riesling Spälese Kiedricher Sandgrub.

Crust
1 cup unbleached all purpose flour
1/4 teaspoon salt
1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch cubes
2 tablespoons chilled solid vegetable shortening, cut into 1/2-inch cubes
2 tablespoons (or more) ice water

Filling
3 thick-cut bacon slices, chopped
1 large onion, thinly sliced
Pinch of sugar
1 cup whipping cream
1 large egg
1 large egg yolk
1/4 teaspoon ground black pepper
Generous pinch of salt
Generous pinch of ground nutmeg
1/2 cup (packed) coarsely grated Gruyère cheese

For crust:
Blend flour and salt in processor. Add butter and shortening; using on/off turns, cut in until mixture resembles coarse meal. Add 2 tablespoons ice water and process until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 1 hour.

Preheat oven to 400°F. Roll out dough on lightly floured work surface to 11-inch round. Transfer to 9-inch tart pan with removable bottom. Press dough onto bottom and up sides of pan. Pierce crust all over with fork. Freeze 10 minutes. Line crust with foil; fill with dried beans or pie weights. Bake crust 10 minutes. Remove foil and beans. Bake until crust is set and partially cooked through, about 15 minutes longer. Cool crust while making filling. Maintain oven temperature.

For filling:
Sauté bacon in medium skillet over medium heat until crisp, about 4 minutes. Transfer bacon to paper towels to drain. Add onion and pinch of sugar to drippings in skillet and sauté until onion is deep golden brown, about 20 minutes. Whisk cream, egg, egg yolk, pepper, salt, and nutmeg in small bowl to blend. Spread onion over bottom of baked crust; sprinkle bacon over, then cheese. Pour cream mixture over.

Bake until tart is puffed and filling is set, about 25 minutes. Cool tart on rack 10 minutes. Remove pan sides. Serve warm or at room temperature.



http://www.epicurious.com/articlesguide ... _bestbacon#ixzz12a5aGFNT
4 more next message

[coachgeo]

yield: Makes 4 servings

Crème fraîche—a French heavy cream that's slightly sour—can be found in the dairy section of some supermarkets and at specialty foods stores.


5 applewood-smoked bacon slices
1 1/2 cups chopped onion
12 ounces peeled whole baby carrots (about 2 1/2 cups)
1 8-ounce package trimmed haricots verts or other slender green beans, halved crosswise
4 teaspoons chopped fresh marjoram
1 3/4 cups low-salt chicken broth
2/3 cup plus 1 tablespoon crème fraîche
3 cups coarsely shredded chicken from 1 small purchased roasted chicken (skin removed)


1 sheet frozen puff pastry (half of 17.3-ounce package), thawed

Preparation
Preheat oven to 450F. Cook bacon in heavy large skillet over medium heat until crisp. Drain on paper towels. Chop bacon. Add onion to drippings in skillet; sauté until tender and golden, about 8 minutes. Add next 3 ingredients; stir 1 minute. Add broth; bring to boil over high heat. Reduce heat to mediumhigh and boil until vegetables are almost tender and some liquid is reduced, about 8 minutes. Stir in 2/3 cup crème fraîche, chicken, and bacon. Bring to simmer. Season with pepper. Divide among four 2-cup soufflé dishes.

Unfold puff pastry onto work surface; roll out to 12-inch square. Cut into 4 equal squares. Top filling in soufflé dishes with pastry; fold edges down onto rims of dish. Brush top of crusts (not edges) with remaining 1 tablespoon crème fraîche. Cut small X in center of crusts; pierce all over with fork. Bake until crusts are golden brown and filling is heated through, about 22 minutes.

Test-Kitchen Tip: You can also make one large pot pie. Place the filling in a 9-inch-diameter deep-dish pie dish. Set the 12-inch pastry square over the filling, then fold down the edges onto the rim. Baking time will still be about 22 minutes.

http://www.epicurious.com/articlesguide ... _bestbacon#ixzz12YNtw2vZ
===========================================

Jalapeño Cheeseburgers with Bacon and Grilled Onions

yield: Makes 8 servings

The little green chile makes an appearance in the burger and in its creamy ranch sauce. What to drink: Chateau Souverain 2002 Zinfandel, Dry Creek Valley ($22).

Ingredients
Spicy Ranch Sauce
1 cup mayonnaise
1 cup sour cream
1/2 cup chopped fresh cilantro
6 tablespoons fresh lime juice
4 green onions, finely chopped
2 tablespoons minced seeded jalapeño chile
1/2 teaspoon cayenne pepper

Burgers
2 pounds ground beef
1 small onion, chopped (about 1 1/4 cups)
1/4 cup chopped fresh parsley
2 tablespoons Worcestershire sauce
1 tablespoon chopped seeded jalapeño chile
1 teaspoon salt
1 teaspoon ground black pepper
1/4 teaspoon cayenne pepper

Worcestershire-Coffee Glaze
1/3 cup light corn syrup
2 tablespoons Worcestershire sauce
2 tablespoons ketchup
1 teaspoon instant coffee crystals
2 teaspoons (packed) golden brown sugar
3 tablespoons butter


16 bacon slices


Nonstick vegetable oil spray

8 hamburger buns or 3- to 4-inch square focaccia rolls, split horizontally
8 lettuce leaves
2 cups coarsely shredded sharp white cheddar cheese
Assorted additional toppings (such as tomato and grilled onion slices)

For spicy ranch sauce:
Whisk all ingredients in medium bowl to blend. Season sauce with salt and pepper.

For burgers:
Gently mix all ingredients in large bowl. Form mixture into eight 1/2- to 3/4-inch-thick patties. Place on small baking sheet. Cover and chill at least 2 hours and up to 1 day.

For glaze:
Stir first 5 ingredients in small saucepan over medium heat until coffee is dissolved. Remove from heat. Whisk in butter. Season glaze to taste with salt and pepper.

Prepare barbecue (medium-high heat). Working in batches if necessary, cook bacon in large skillet over medium-high heat until crisp and brown. Transfer bacon to paper towels to drain.

Spray grill rack with nonstick spray. Toast buns until golden, about 2 minutes per side. Transfer buns, cut side up, to plates. Place lettuce on each bun bottom. Grill burgers 5 minutes, basting with glaze. Turn burgers, baste with glaze, and grill until cooked to desired doneness, about 5 minutes longer for medium. Press cheese atop each burger and allow cheese to melt. Place some sauce, then 1 burger on each bun bottom. Top each with 2 slices bacon and desired additional toppings. Cover with bun top. Serve with remaining sauce.


http://www.epicurious.com/articlesguide ... _bestbacon#ixzz12YOsU4vX
===========================

Open-Face Bacon-and-Egg Sandwiches with Arugula

yield: Makes 2 servings

Was inspired to make this dish while living in Philadelphia, where the sandwich is king. It's great for breakfast, or even a Sunday supper.

5 bacon slices, halved crosswise


1 (4-inch) square ciabatta or focaccia bread, halved horizontally
3 tablespoons olive oil, divided
4 large thin tomato slices


1 small shallot, chopped
1/2 tablespoon white wine vinegar
1 cup (packed) arugula


2 large eggs
Parmesan cheese shavings

Cook bacon in heavy large skillet over medium-high heat until brown and crisp; transfer to paper towels to drain.

Wipe out skillet. Brush cut sides of bread with 1 tablespoon oil. Place bread, cut sides down, in skillet. Cook over medium heat until golden, about 3 minutes. Place 1 bread square, golden side up, on each of 2 plates. Top each with half of bacon, then 2 tomato slices.

Whisk 1 tablespoon oil, shallot, and vinegar in medium bowl to blend. Season dressing with salt and pepper. Add arugula and toss to coat.

Heat remaining 1 tablespoon oil in same skillet over medium heat. Crack eggs into skillet. Sprinkle with salt and pepper. Cook until whites are set and yolks are cooked as desired. Top each bread stack with egg, then arugula and cheese.


http://www.epicurious.com/articlesguide ... _bestbacon#ixzz12YQ99ajq
===============================

Grilled Cheddar, Tomato and Bacon Sandwiches

yield: Makes 4 servings

Spreading a little mayonnaise over the outside of the bread before grilling adds golden color and delicious crunch.

8 thick-cut bacon slices


8 slices country-style sourdough bread or batard (cut on deep diagonal into 5x3x1/2-inch slices)
2 cups (packed) grated extra-sharp cheddar cheese (about 8 ounces)
8 tomato slices, seeds removed, slices drained on paper towels
4 tablespoons mayonnaise

Cook bacon in heavy large skillet over medium heat until brown and crisp, turning occasionally, about 6 minutes. Transfer bacon to paper towels and drain. Wash and dry skillet.

Place 4 bread slices on work surface. Press 1/4 cup grated cheese onto each slice. Top each with 2 tomato slices. Sprinkle with pepper. Place 2 bacon slices atop each, breaking into pieces if necessary to fit. Press 1/4 cup grated cheese over bacon on each. Top sandwiches with remaining bread slices, then spread 1/2 tablespoon mayonnaise over top of each sandwich. Heat 2 heavy large skillets over medium heat. Add 2 sandwiches, mayonnaise side down, to each skillet. Place plate atop both sandwiches to weigh down. Cook sandwiches until bottom is golden brown, about 2 minutes. Spread top of each sandwich with 1/2 tablespoon mayonnaise. Turn sandwiches over, mayonnaise side down. Top with plates and cook until golden brown on bottom, about 2 minutes. Transfer sandwiches to work surface. Cut sandwiches crosswise in half and serve



http://www.epicurious.com/articlesguide ... _bestbacon#ixzz12a8F0hut

[ArcticTiger]

OOOUUCHH- BUUUUURRRRRP -:Topes

[aeronca]

:D  the bacon alarm clock http://www.google.com/url?q=http://www. ... odQIJDWBmA