Innholdsfortegnelse for Best Bacon Recipes 2017 i Taste of the South

Who doesn’t LOVE bacon? Well, there may be a few folks out there, but I even know a certain vegetarian who makes an exception for those devilish strips—and I bet she’s not the only one. It’s hard to resist the tasty temptation of our favorite part of the pig. Bacon is a flavor bomb that transforms every dish it touches. The combination of smoky and salty flavors with that irresistible crispiness makes bacon the perfect ingredient for taking your favorite recipes to the next level. Bored with your go-to weeknight chicken recipe? Wrap it in bacon. Macaroni and cheese needs a flavor boost? Use bacon fat to make your cream sauce. Want to add a wow-factor to chocolate chip cookies? Sprinkle them with crispy bits of bacon. There’s no limit…

Makes about 8 servings 1 pound thick-cut bacon 1½ cups Bayou Spiced Rum ½ cup firmly packed light brown sugar 1. In a shallow dish, place bacon strips. Add rum, making sure all pieces of bacon are covered. Cover with plastic wrap, and refrigerate for 1 hour. 2. Preheat oven to 350°. Line 2 rimmed baking sheets with parchment paper, and set a wire rack in each. 3. Remove bacon from dish; lightly pat dry with paper towels. Lay bacon strips on wire racks. Sprinkle brown sugar in an even layer, and press gently to adhere to bacon. 4. Bake until crisp, 35 to 45 minutes. Serve warm.…

COLLARD SALAD WITH WARM BACON VINAIGRETTE Makes 4 servings ½ cup apple cider vinegar 1 tablespoon sugar 2½ teaspoons kosher salt, divided 1 large red onion, thinly sliced 1 tablespoon extra-virgin olive oil 3 slices thick-cut bacon, cut into ¼-inch pieces 2½ tablespoons sherry vinegar 1 tablespoon whole-grain mustard 1 teaspoon chopped fresh thyme 5 cups chopped collard greens 1 Fuji apple, cored and thinly sliced ½ cup chopped pecans ½ teaspoon ground black pepper 1. In a small saucepan, bring apple cider vinegar, sugar, and 1½ teaspoons salt to a boil over medium-high heat. Remove from heat; stir in onion. Let stand at room temperature for 1 hour. Cover and refrigerate for up to 2 weeks. 2. In a medium skillet, heat oil over medium-high heat. Add bacon; cook…

DEDICATE A JAR It’s important to have a heatproof container for bacon fat. Don’t add any other type of grease to it. Once your bacon fat has cooled slightly, add it to the container and screw the lid on tight. KEEP IN THE FRIDGE Bacon fat has traditionally been stored on the counter or stovetop, but it’s best to keep it in the refrigerator. Cold bacon grease is the consistency of shortening, making it a cinch to spoon out a little bit for recipes. FREEZE EXTRA FAT When you have a full jar of bacon fat, it can actually be sealed and frozen. Then you can start another jar in the refrigerator. It never hurts to have extra, and it lasts indefinitely in the freezer when well covered.…

CHORIZO-STUFFED BACON-WRAPPED DATES Recipe courtesy of Susan Jones, Birmingham, Alabama Makes 12 1 tablespoon olive oil 4 ounces Mexican chorizo sausage, casings removed and coarsely crumbled ¼ cup cream cheese 1 tablespoon chopped fresh parsley ¼ teaspoon crushed red pepper 6 slices bacon 12 large dates, pitted 1. Preheat oven to 350°. 2. In a heavy skillet, heat oil over medium heat. Add chorizo, and cook, stirring frequently and breaking up any large pieces with a spoon, until browned, about 5 minutes. Drain. 3. In a small bowl, stir together cooked sausage, cream cheese, parsley, and red pepper until combined. Let cool. 4. In same skillet, cook bacon over medium heat for 5 minutes. (Bacon will not be crispy.) Remove from skillet, and let cool. Cut in half crosswise. 5.…

CRACKLIN’ CORNBREAD Recipe courtesy of Chris Hastings, Hot and Hot Fish Club, Birmingham, AL Makes 15 corn sticks 1½ teaspoons vegetable oil ¼ cup chopped thick-cut applewood-smoked bacon 1 cup freshly shaved yellow corn ⅓ cup thinly sliced green onion (about 6 small green onions) 1 cup finely ground yellow cornmeal ⅓ cup corn flour ⅓ cup all-purpose flour 1 teaspoon baking powder 1 teaspoon kosher salt ¼ teaspoon ground black pepper 1 large egg 1½ cups whole buttermilk 1. In a medium skillet, heat oil over medium-low heat. Add bacon, and cook, stirring occasionally, until browned and crispy, 5 to 8 minutes. Add corn and green onion, and cook for 1 minute. Remove from heat, and let cool slightly. 2. Generously spray several cornstick pans with cooking spray. Place…

“My favorite way to cook bacon is probably rendered and crisped in a cast-iron skillet. Cooking some scrambled eggs in the same pan after is magical.” —MATTHEW MCCLURE, executive chef at The Hive, Bentonville, AK “Bacon pretty much ticks off every box of satiation. You’ve got saltiness, sweetness, and that savory quality of pork fat that’s just difficult to articulate. Plus, there’s the aroma! It makes you look forward to eating it, and it’s such a satisfying smell. It’s like a siren’s call! Bacon just makes every day better.” —KEVIN GILLESPIE, chef, restaurateur, and cookbook author, Atlanta, GA “Bacon is one of those dishes that almost every culture has their own version of. It’s simple, satisfying, and a beautiful way to preserve fresh meat into something you can keep around…

SAVORY SWEET POTATO CASSEROLE Makes about 6 servings 6 slices bacon, chopped 1 large yellow onion, thinly sliced (about 3 cups) 1 teaspoon chopped fresh thyme 1 teaspoon chopped fresh rosemary 6 cups mashed cooked sweet potato (about 4 large potatoes) 1½ cups shredded Gruyère cheese, divided ½ cup heavy whipping cream ¼ cup unsalted butter, melted 1 large egg, lightly beaten 1½ teaspoons kosher salt ¼ teaspoon ground black pepper Garnish: fresh rosemary sprigs 1. Preheat oven to 350°. Spray a 2-quart baking dish with cooking spray. 2. In a large skillet, cook bacon over medium heat until crisp, about 8 minutes. Remove bacon using a slotted spoon, and let drain on paper towels, reserving 1 tablespoon drippings in skillet. Add onion; cook, stirring frequently, until golden brown, about…