1 cup gluten - free soy sauce 2 tablespoons vinegar (apple cider or rice wine vinegar) 1/4 cup brown sugar 1 tablespoon fresh ginger, peeled and grated 1 clove garlic, minced 1 bunch chives, chopped 1 pound chicken breast, cut into small pieces 1/4
pound sliced bacon
Not exact matches
I also couldn't resist ordering the Rougié Foie Gras — seared to perfection and exquisitely paired with rhubarb chutney,
bacon and a perfectly moist and sweet
slice of peach
pound cake.
Ingredients Lemon garlic aioli -1 / 2 cup of mayo - Juice of 1/2 lemon -2 garlic cloves - pinch of salt Burgers - 1
pound of ground beef (I used 83 % lean 17 % fat)- thick, center cut
bacon - brown sugar - Roma Tomatoes,
sliced - Red onion, thinly
sliced into rings - cheddar cheese - Slider buns What to do - to candy the
bacon, toss
bacon with 1/3 cup of brown sugar in the large bowl.
1
pound dried black beans 8 cups water 2 Tbsp olive oil 6
slices of good - quality
bacon, chopped into 1 inch pieces 1 1/2 cups chopped onion 1 1/2 cups chopped green bell pepper 4 cloves garlic, minced Olive oil for sautéing 1 Tbsp Sazon completa 1 Tbsp ground cumin 2 bay leaf 1/2 cup dry cooking wine 2 Tbsp white wine vinegar Chopped cilantro for garnish Salt & pepper to taste 1/2 tsp baking soda
8
slices of cubed soft bread (day old works well) about 8 cups 2 cups shredded cheddar cheese 1
pound pork sausage, browned and drained, (or 2 cups of chopped ham or fried and crumbled
bacon) 6 eggs 2 cups milk 3/4 teaspoon dry mustard 1 can cream of mushroom soup 3/4 cup of milk
Ingredients: 4 tablespoons (1/2 stick) butter / 4 ounces thick, quality
bacon (4
slices), diced / 1 to 2 shallots, finely chopped / 1
pound shaped pasta, such as bow - ties / 1
pound fresh chanterelles, roughly chopped / Salt and ground pepper to taste / 1 pint heavy cream (or less) / 4 ounces garden peas, fresh or frozen / 1/2 cup grated Parmesan cheese, with more for table.
1 tbsp olive oil 2
slices bacon 1
pound kale 1/4 cup chicken broth 1/4 cup leeks fresh nutmeg (just two swipes over the microplane) salt & pepper to taste
1
pound fresh grouper fillet Juice of 2 fresh limes or lemons 4
slices bacon, diced 2 small potatoes, peeled and diced 1 stalk of celery, diced 1 onion, diced 2 fresh cayenne chiles, stems and seeds removed, diced (or substitute serranos or 1/2 habanero) 2 tablespoons pimientos, diced 1 quart water Salt to taste 1 egg, beaten 4 6 - inch circles of puff pastry
Chef Mel combines a cornucopia of über - fresh ingredients into exquisitely delectable dishes such as Seared Rougié Foie Gras with rhubarb chutney,
bacon and a
slice of peach
pound cake; Buffalo Tenderloin with
bacon, roasted carrots and ancho - tomatillo sauce; and Venison Loin with baby squash, mole, foie gras and cotija cheese.
thick - cut
bacon, finely chopped 1 large onion, finely chopped 1 large green pepper diced 2 cups jalapenos
sliced 1 large minced garlic 2
pounds lean ground beef 1 cup Jak Jeckel Winter Cinnamon 1 1/2 teaspoons cumin 1 1/2 teaspoons sweet smoked Spanish paprika 2 cans crushed fire - roasted tomatoes 1 can regular diced tomatoes 1 can tomato sauce 1 cup 2 cans black beans, NOT drained 1 cup Sour cream 1 stalk
sliced scallions 3 cups shredded cheese 2 cups chopped pickles (optional)
Ingredients 2
pounds Russet potatoes (about 2 large), peeled and cut into 1 / 2 - inch pieces 6
bacon slices 1 onion, chopped 10 ga...
3
slices smoky
bacon 1/2 finely chopped yellow onion 1
pound ground pork 3 tablespoons plus 1/2 cup thick tomato - based barbecue sauce 1 - 1 1/2 teaspoons Tabasco sauce 1/2 teaspoon salt 4 ounces Cabot Monterey Jack,
sliced 4 soft onion rolls, split
* 2
slices thick cut
bacon - optional (I used my preservative free home - cured
bacon) * 1 small red onion, peeled and thinly
sliced * 1/2
pound clean and dry organic baby spinach * 1 cup coarsely chopped pea sprouts / shoots - optional (use another seasonal vegetable like asparagus, if you prefer * 1/4 cup crumbled blue cheese, or more / less to taste * 1/4 cup chopped raw walnuts, or more / less to taste * 15 - 20 violet flowers * toasted walnut or olive oil for drizzling on the salad * squeeze of fresh lemon or drizzle of balsamic vinegar - optional
1 1/2
pounds ground chuck 1 tablespoon Worcestershire sauce 1 1/2 teaspoons granulated onion 1 1/2 teaspoons granulated garlic 1 teaspoon freshly ground black pepper 4 Miami onion rolls or Sesame seed rolls, split For the toppings: 8 strips hickory - smoked
bacon 2 ripe avocados,
sliced 1 teaspoon lemon juice Coarse kosher salt Freshly ground black pepper 1 large tomato,
sliced 8 thin
slices red onion Bread and Butter or dill pickle
slices 1 cup crumbled Bleu cheese 1 cup shredded cheddar cheese 8 leaves iceberg, romaine or red leaf lettuce, cut to fit the rolls
2 tbsp of lard, coconut oil, or tallow 2 medium onions, chopped 3
slices of
bacon, chopped (optional) 4 garlic cloves, minced 1
pound of ground meat, I used organic ground chicken 1 teaspoon ground coriander 2 - 3 teaspoons ground cumin 1 tsp of smoked paprika 3 cups of crushed tomatoes or plain roasted tomatoes, if using my homemade recipe, avoid the spices 3 cups of chopped vegetables.
4
slices bacon, cut cross-wise into 3/4 - inch
slices 2 tablespoons butter 3 garlic cloves,
sliced 1
pound shrimp, peeled and deveined, rinsed and patted dry 1 cup grape tomatoes 1 cup chicken broth, low sodium 2 tablespoons minced Italian parsley 2 tablespoons lemon juice 2 teaspoons Worcestershire sauce 1/2 teaspoon Tabasco sauce
Ingredients: 3 tablespoons olive oil or
bacon drippings 1 cup thinly
sliced onion 1 teaspoon salt 1 1/2 cups thinly
sliced leeks — white and light green bits only 3 tablespoons minced fresh garlic 1 cup thinly
sliced celery 1 cup thinly
sliced carrots 1/2 cup thinly
sliced fresh shiitake mushrooms 1
pound boneless rabbit meat 1 tablespoon each fresh minced rosemary leaves, fresh thyme leaves and minced fresh sage leaves 1 teaspoon smoked Spanish paprika 1 cup dry white wine 1 1/2 -2 quarts of rabbit stock (or chicken stock, if you must — or water, if you haven't anything else) 1 1/2
pounds freshly shelled horticultural beans the meat from the rabbit stock, if you have any 1 bay leaf salt and freshly ground pepper to taste 2 tablespoons minced fresh herbs — I used rosemary, thyme, sage and flat - leaf parsley — for garnish
Ingredients: 1 rasher
bacon (8 ounces) 1
pound cavatappi pasta 1/2 cup unsalted butter 1/2 cup flour 2 1/2 cups 2 % milk 1/2 cup half and half 3 cups shredded cheddar cheese, divided (I like to use a blend of mild and half sharp cheddar, but it's up to you) 4
slices American cheese 3 chipotle peppers in adobo, chopped 2 tablespoons adobo (from the chipotle pepper can) 2 oz barbecue flavored Pop Chips (or barbecue potato chips of your choice), crushed
Ingredients 2
pounds roasted beets, (mix golden and regular) skins removed 2 large leeks, white and light green parts only, halved and thinly
sliced into half moons 2 tablespoons olive oil, divided 6 ounces
bacon (about 8 strips), cut into 1 - inch pieces 1 tablespoon white wine vinegar Sea salt
Ingredients 1 - lb rigatoni Garlic powder Italian seasoning Salt and pepper 1
pound boneless skinless chicken breast,
sliced in half or
pounded thin 3 Tbsp olive oil 4
slices bacon, chopped 1 medium onion, chopped 2 cloves garlic, diced 6 - ounces mushrooms, cut into quarters 1/2 cup chicken stock 1/2 cup apple juice 1 14.5 - ounce can diced tomatoes 1/4 -1 / 2 tsp crushed red pepper flakes 15 fresh basil leaves, julienned Salt and pepper to taste 1/2 cup heavy cream * Parmesan cheese
Ingredients: 5
slices bacon 2 cups cherry or grape tomatoes 1
pound halloumi cheese 1 tablespoon extra virgin olive oil 5 ounces baby arugula 4 basil leaves, thinly
sliced For the dressing: 2 teaspoons Dijon mustard 2 tablespoons extra virgin olive oil 1/2 lemon, juiced 1/4 teaspoon honey Kosher salt Fresh ground pepper
Slice 1/3
pound bacon into lardons — short pieces about an inch long and a quarter - inch wide.
ingredients
BACON LATTICE WRAPPED TURKEY: 1 turkey (12 - 15 pounds) 1 small red onion (peeled, quartered) 1 orange (quartered) 1/2 bunch thyme 3 sprigs sage 2 pounds thick cut bacon (about 25 slices) 1 and 1/2 cups organic chicken stock (plus more if needed) MAPLE HERB BUTTER: 1 stick unsalted butter (softened) 2 tablespoons maple syrup 1 tablespoon thyme (leaves only, finely chopped) 4 sage leaves (finely chopped) BACON INFUSED PAN GRAVY: 1/4 cup all - purpose flour 1/4 cup turkey drippings 3 cups organic chicken stock 1 tablespoon thyme (leaves only) Kosher salt and freshly ground black p
BACON LATTICE WRAPPED TURKEY: 1 turkey (12 - 15
pounds) 1 small red onion (peeled, quartered) 1 orange (quartered) 1/2 bunch thyme 3 sprigs sage 2
pounds thick cut
bacon (about 25 slices) 1 and 1/2 cups organic chicken stock (plus more if needed) MAPLE HERB BUTTER: 1 stick unsalted butter (softened) 2 tablespoons maple syrup 1 tablespoon thyme (leaves only, finely chopped) 4 sage leaves (finely chopped) BACON INFUSED PAN GRAVY: 1/4 cup all - purpose flour 1/4 cup turkey drippings 3 cups organic chicken stock 1 tablespoon thyme (leaves only) Kosher salt and freshly ground black p
bacon (about 25
slices) 1 and 1/2 cups organic chicken stock (plus more if needed) MAPLE HERB BUTTER: 1 stick unsalted butter (softened) 2 tablespoons maple syrup 1 tablespoon thyme (leaves only, finely chopped) 4 sage leaves (finely chopped)
BACON INFUSED PAN GRAVY: 1/4 cup all - purpose flour 1/4 cup turkey drippings 3 cups organic chicken stock 1 tablespoon thyme (leaves only) Kosher salt and freshly ground black p
BACON INFUSED PAN GRAVY: 1/4 cup all - purpose flour 1/4 cup turkey drippings 3 cups organic chicken stock 1 tablespoon thyme (leaves only) Kosher salt and freshly ground black pepper
* 1 cup stone ground grits (can substitute polenta if you're unable to find traditional grits) * 4 cups of water or shrimp stock (can also substitute milk for a cup or two of water) * salt and pepper * 4 Tablespoons butter * 1 1/2 cups shredded cheddar cheese * 6
slices bacon, chopped (this is easier to do if the
bacon is slightly frozen) * 1
pound shrimp, peeled and deveined * 3 cloves garlic, minced * 1 Tablespoon lemon juice * 1/2 cup thinly
sliced green onions * 1/2 teaspoon cayenne pepper, or to taste * salt and pepper
ingredients TRIPLE MEAT BREAKFAST BREAD PUDDING 3 tablespoons olive oil (divided) 1 (12 - ounce) package thick cut
bacon 1/2
pound loose sweet Italian sausage 1/2 teaspoon chili flakes 1 cup ham (diced) 4 large eggs 2 cups whole milk 6 - 7
slices day - old sandwich bread (cubed, Pullman loaf) 4 scallions (root ends removed, thinly
sliced) 2 cups fresh sharp cheddar (shredded) maple syrup (to serve, optional) Kosher salt and freshly ground black pepper
ingredients BLT CROSTINI 1/2
pound bacon 1/4 cup olive oil (plus 2 tablespoons, divided) 1 baguette (cut into 1 / 2 - inch
slices) 1/2 pint cherry tomatoes (halved lengthwise) 1 cup mayonnaise 1/4 teaspoon cayenne 1/2 head romaine (cored, thinly
sliced) flaky sea salt (to taste) Kosher salt and freshly ground black pepper (to taste)
ingredients CLAM CHOWDER: 8
pounds littleneck clams (cleaned, open or cracked clams discarded) 4 cups water 4 strips
bacon (finely chopped) 2 stalks celery (finely diced) 1 small yellow onion (peeled, finely diced) 1 medium leek (white and light green parts only, thoroughly rinsed, finely diced) 1/2 cup all - purpose flour 4 sprigs fresh thyme 2 and 3/4 cups whole milk 2 bay leaves 1/8 teaspoon nutmeg (freshly grated) 1 small Yukon gold potato (peeled, finely diced) 1/4 small celery root (peeled, finely diced) 4 scallions (root ends removed, thinly
sliced) 1/2 cup heavy cream 1 lemon (zested) Kosher salt and freshly ground black pepper (to taste) JOHNNY CAKES: 3/4 cup water 3/4 cup white cornmeal 1/3 cup milk Kosher salt and freshly ground black pepper (to taste) 2 tablespoons unsalted butter
1/4 cup flour Kosher salt Freshly ground black pepper 1 tsp dried thyme 2 Tbls butter 3
pounds chicken pieces (We used thighs and legs) 4
slices bacon 1 medium onion, diced 1 medium green pepper, seeded and diced 2 tsps celery, diced 1 Tbls minced garlic 2 Tbls curry powder 3 Tbls dried cranberries or currants 1 28 - ounce can chopped tomatoes and their juices 3 Tbls slivered almonds, toasted Cooked white rice
1
pound lamb's liver Milk 2 tablespoons oil 1 medium onion, diced 5 strips
bacon, cut into bite - size pieces 6 - 8 button mushrooms,
sliced Sea salt Pepper 1 - 2 teaspoons Worcestershire sauce 2 - 3 tablespoons tomato paste and 1/4 cup water or stock, mixed together
Marinade: 2 green bell peppers, seeded and cut into pieces 1 onion, chopped 1 cup honey 1 cup sugar 1/2 cup teriyaki sauce 1/3 cup Tabasco Sauce Juice from 1 lemon 2 tablespoons mild chili powder 1 teaspoon salt Kabobs: 2 1/2
pounds beef sirloin, cut into 2 - inch chunks 12 mushrooms 12 small onions 2 green bell peppers, cut into 1 - inch squares 2 zucchini, cut in
slices 12
bacon squares 4 ounces Cabot Jalapeño Light Cheddar, grated (about 1 cup) 1/2 cup grated Cabot Muenster
Spice Paste: 12 dried red Kashmiri chiles, or substitute santakas or mirasol, seeds and stems removed 2 teaspoons cumin seeds 3 teaspoons coriander seeds 1/2 teaspoon black peppercorns 3 cloves 1 two - inch piece of cinnamon stick 2 cardamom pods 1 two - inch piece fresh ginger, peeled and finely chopped 6 cloves garlic, peeled and finely chopped 3 tablespoons malt vinegar The Vindaloo: 1/2 teaspoon turmeric powder 1/2 teaspoon red chile powder, New Mexican preferred 1
pound pork meat, cut into small, bite - sized cubes 1/2
pound bacon, finely chopped 2 tablespoons vegetable oil 3 bay leaves 1 large Spanish or mild onion, finely
sliced 2 tablespoons tomato paste 12 cocktail onions Salt to taste
4
slices stale white bread 1 cup milk 1
pound lean ground beef 1/2 cup grated Parmesan cheese 2
slices smoked ham or
bacon, minced 2 cloves of garlic, minced 1 tablespoon Bel Soley Papaya Pepper Sauce 1/2 cup flour Oil for frying Bel Soley Papaya Pepper Sauce for dipping
Bacon, Egg and Blue Cheese Asparagus 2
pounds fresh asparagus, trimmed 3 hard - boiled eggs, chopped 6
slices bacon, cooked and crumbled 1/4 cup extra virgin olive oil 1/2 lemon, juiced salt and pepper, to taste 2 ounces blue cheese, crumbled Lay the asparagus spears in a large skillet and top with 1 inch of water.
Using a sharp knife on a cutting board,
slice a 1 -
pound package of
bacon in half across the grain.
2
pounds bulk Italian sausage, hot or mild 1 loaf of round bread, uncut and 8 to 10 inches wide Dr. BBQ's Northern Barbecue Sauce, or your favorite BBQ sauce Hot sauce as needed (I used Dirty Dick's Hot Sauce) 4 leaves Greenleaf lettuce1 cup crumbled bleu cheese, Maytag preferred 1 cup cooked crumbled
bacon 1/2 cup
sliced yellow peppers from a jar 1 medium onion,
sliced and grilled 1 tomato thinly
sliced
The Vindaloo: 1/2 teaspoon turmeric powder 1/2 teaspoon red chile powder, New Mexican preferred 1
pound pork meat, cut into small, bite - sized cubes 1/2
pound bacon, finely chopped 2 tablespoons vegetable oil 3 bay leaves 1 large Spanish or mild onion, finely
sliced 2 tablespoons tomato paste 12 cocktail onions Salt to taste
1/3
pound of
bacon (about 5
slices), cut into 1 / 4 - inch strips 1 medium onion, chopped 2 large carrots, peeled and diced 3 large celery stalks, diced 1 teaspoon cumin powder 2 cloves garlic, minced 1/2 fresh habanero chile, stem and seeds removed, finely chopped (add more if you love it hot) 1
pound dry split red lentils, rinsed and cleaned 2 cups water 4 cups vegetable stock 1 tablespoon fresh thyme leaves, chopped (or substitute 1/2 teaspoon dry) 1 bay leaf 1 teaspoon salt 1/4 teaspoon black pepper 1/2
pound Mulay's Killer Hot Italian Sausage (or substitute the Italian sausage of your choice, though it won't be nearly as good) 1 teaspoon red wine vinegar 1/4 cup chopped fresh cilantro
Before appearing on stage, Bill would have to bring Annie: 18 chunks of center - cut
bacon, 20
pounds of jack cheese, 72
slices of Hass Avocado, 3
pounds of grilled chicken breast pre-seasoned and brined for a minimum of 24 hours before it was placed in the oven, and a gallon of ranch dressing.
1 10 -
pound red snapper 1 head celery, chopped medium fine 4 small, strong white onions, coarsely chopped 1 lemon,
sliced thin 1 piece fresh ginger root, size of an egg,
sliced thin 3
slices bacon 1/2 cup tomato juice 1 cup red wine salt and pepper
In otherparts of Ireland, a great half
pound of butter is buried in a mound of potatoesa foot high, and
slices of fried Irish
bacon lean against the pile.
3
slices center - cut
bacon 1
pound jumbo shrimp, peeled and deveined 2 cups thinly
sliced fennel bulb 2 cup grape tomatoes 1 package fresh baby spinach 2 tablespoons chopped shallots 3 tablespoons extra-virgin olive oil 1 tablespoon balsamic vinegar 1 teaspoon whole - grain mustard 1/4 teaspoon salt 1/4 teaspoon black pepper
Ingredients: 2 tablespoons extra-virgin olive oil 8 ounces guanciale (may substitute
bacon or pancetta), diced 1 small red onion, cut lengthwise in half and then into 1 / 4 - inch thick half - moons 2 cloves garlic, thinly
sliced 1
pound Barilla Farfalle 2 tablespoons truffle paste 1/2 cup freshly grated Pecorino - Romano, plus extra for serving 1 bunch arugula, chopped
1
pound of
bacon cooked
Sliced provolone cheese 2 large tomatoes 2 avocadoes Butter head lettuce or green leaf lettuce leaves Tooth picks
Chicken Liver Pâté 1/4 c. butter 2 tablespoons
bacon fat (optional, otherwise use extra butter) 1 large onion, finely
sliced 1 garlic clove, finely minced 1 tablespoon cooking sherry or apple cider vinegar (optional) 1/2
pound chicken livers, rinsed and patted dry 1 sprig rosemary, finely minced 1 sprig fresh thyme, finely minced 1 sprig fresh oregano, finely minced 1 teaspoon sea salt 1 teaspoon black pepper extra butter as needed
Ingredients 8 strips
bacon (8 ounces), halved 4 garlic cloves, thinly
sliced 3 chicken legs, drumsticks and thighs (about 2 1/2
pounds total) 1 teaspoon kosher salt Freshly ground black pepper 11 or 12 figs, halved or quartered if large 12 thyme sprigs 2 tablespoons vermouth 1 tablespoon fresh lemon juice
Ingredients 1 (15 - ounce) bottle roasted - garlic dressing 1/2 cup buttermilk 1 head romaine lettuce, shredded 1 1/2 cups chopped smoked turkey (about 1/2
pound) 8 ounces crumbled feta cheese 1 (12 - ounce) jar roasted red bell peppers, drained and chopped 2 cups cornbread, crumbled 8
bacon slices, cooked and crumbled 5 green onions, chopped
Ingredients 4
slices (4 ounces)
bacon, cut into 1 / 2 - inch pieces 1/2 cup chopped onion 1/2 cup diced celery 1
pound red - skin potatoes, scrubbed but not peeled, cut into 1 / 2 - inch dice 1 tablespoon minced garlic 2 cups chicken stock 2 cups whole milk 1 cup (4 ounces) Havarti cheese with caraway seeds, coarsely grated Kosher salt Freshly ground black pepper 1 tablespoon unsalted butter at room temperature 1 tablespoon all - purpose flour 2 tablespoons chopped fresh chives for garnish Sauté
bacon in a large, heavy pot set over medium heat until browned and crisp, for 3 to 4 minutes.
Ingredients 5 tablespoons unsalted butter 6 cups peeled, seeded, and cubed butternut squash (from 2 - to 2-1/2 -
pound squash; cut into 1 / 2 - inch cubes) 2 cups chopped leeks, white and light green parts only (about 3 medium leeks) 1/2 cup coarsely chopped carrots 1/2 cup coarsely chopped celery 2 small Granny Smith apples, peeled, cored, and chopped, plus an extra apple for garnish 1 1/2 teaspoons dried thyme 1/2 teaspoon crumbled dried sage 5 cups chicken stock 1 1/2 cups apple cider, divided Kosher salt 2/3 cup sour cream 5
bacon slices, sautéed until crisp, drained, and crumbled Melt the butter in a large, heavy pan set over medium - high heat.