Tuesday, May 17, 2011

Are you Achin’ for some Bacon??

I don't know why... but I'm in the mood for Bacon...



No!  not THAT Bacon... although I do love him... *SWOON*

This BACON:



So today I'm sharing three of my favorite Bacon Recipes with you... enjoy!



Endive Spears with Sweet Potato and Bacon
Serves 8-10

Ingredients:

• 3 slices bacon, thinly sliced crosswise
• 1 small sweet potato, peeled and cut into 1/4-inch dice (about 1-1/2 cups)
• Sea salt and freshly ground black pepper
• 3 Tbs. thinly sliced fresh chives
• 2 medium heads Belgian endive
• 1/4 cup sour cream (optional)

Procedure:

1. Cook the bacon in a 10-inch nonstick skillet over medium heat until it has rendered some of its fat, about 3 minutes.
2. Add the sweet potato and 1/4 tsp. each salt and pepper. Cook, stirring, until the sweet potato is tender and the bacon starts to crisp, 6 to 8 minutes. Stir in 2 Tbs. of the chives and season with more salt and pepper to taste. Let cool for a couple of minutes.
3. Slice the bottom 1/2 inch off the endives so some of the outer leaves break free. Cut another 1/2 inch off and break some more leaves free. Keep going until all the larger leaves are free. (You should have about 20.) If you like, trim the leaves so they're all the same length. Save the remaining endive for a salad.
4. Set the endive leaves on a large platter. Spoon the sweet potato mixture near the base of the leaves. Top each with a dollop of the sour cream and then sprinkle with the remaining chives.
5. Serve immediately or let sit for up to 20 minutes before serving.


Bacon-and-Tomato Guacamole
Serves 6
Ingredients:

• 5 Strips medium-thick bacon
• 3 medium-large Ripe avocados, cut in half and pitted
• Half a medium white onion, chopped
• 3 tbsp. Jalapeños, finely chopped (from the jar is fine!)
• 1 medium-large Round ripe tomato, cored and chopped
• 1/4 cup (loosely packed) Fresh cilantro, coarsely chopped
• Sea Salt, to taste
• 1 to 2 tbsp. Fresh lime juice

Procedure:

1. In a large (10-inch) skillet, cook the bacon in a single layer over medium heat, turning occasionally, until crisp and browned, about 10 minutes. Drain on paper towels, crumble coarsely and set aside.
2. Scoop the avocado flesh into a large bowl. Using a potato masher or a large fork or spoon, mash into a coarse purée. Add about two-thirds of the bacon, along with the onion, chipotle chile, tomato and cilantro (save a little cilantro for garnish if you wish). Stir gently to combine.
3. Taste and season with salt, usually about half a teaspoon, and enough lime juice to add a little sparkle, 1 to 2 tablespoons. Cover with plastic wrap directly on the surface of the guacamole and refrigerate. To serve, scoop the guacamole into a serving dish and sprinkle with the remaining bacon (and cilantro if desired).


Bacon Wrapped Dates
Makes 25-30 dates

Ingredients:

• 1 16-ounce package of bacon (regular thickness-not thick cut), cut into thirds
• 1 8-ounce package of pitted dates

Procedure:

1. Preheat the oven to 350° Fahrenheit.
2. Position oven rack in the center of the oven.
3. Cover a cookie sheet with tin foil.
4. Wrap a piece of bacon around a date.
5. Make sure the bacon seam is placed facing downwards on the cookie sheet.
6. Press firmly on the bacon wrapped date, so it is less likely to unravel.
7. Repeat until all of the dates are wrapped in bacon.
8. Bake for 20-25 minutes until crisp.
9. Let cool for 10-15 minutes before serving.