Food: Bacon

Showing posts with label Bacon. Show all posts

Monday, December 9, 2013

Bacon and Egg Ramen

A few fresh ingredients—ginger, scallion, spinach, bacon, and a cracked egg—transform those little packages of noodles into something truly satisfying.

4 large eggs

8 oz. thick-sliced bacon, cut crosswise into 1/2-inch pieces

2 large scallions, thinly sliced (white and light-green parts separated from dark-green parts)

2 large cloves garlic, thinly sliced

1 heaping Tbs. thinly sliced peeled fresh ginger

1 quart lower-salt chicken broth

2 Tbs. reduced-sodium soy sauce

6 oz. ramen noodles (from 2 packages; discard flavor packs)

1 oz. baby spinach (1 lightly packed cup)

In an 11- to 12-inch straight-sided skillet, bring 3/4 inch water to a gentle simmer over medium heat.

Crack the eggs into the simmering water (the yolks will just break the surface, so they will stay yellow) and poach until the whites are set but the yolks are still runny, about 3 minutes. Using a slotted spoon, gently transfer the eggs to a plate (if they stick to the pan, gently loosen them with a spatula). Discard the water and clean and dry the pan.

Cook the bacon in the skillet over medium heat, stirring occasionally with a wooden spoon, until just browned and crisp, about 5 minutes. Carefully pour off all but about 2 tsp. of the bacon fat, leaving the bacon in the pan. Add the white and light-green parts of the scallions, the garlic, and ginger and cook, stirring, until just beginning to brown, 1 to 2 minutes. Add the chicken broth, soy sauce, and 1 cup water and bring to a boil, scraping up any brown bits on the bottom of the pan. Add the noodles, separating them with tongs as they soften so they are submerged in the broth, and cook until tender, about 3 minutes.

Divide the spinach among deep soup bowls. Divide the ramen and broth among the bowls. With a spatula, carefully slide the eggs into the bowls, sprinkle with the scallion greens, and serve.

Bacon-Wrapped Smoked Turkey

This recipe calls for many ingredients and some planning, but the finished turkey’s rich, smoky flavor and juicy meat is more than worth it. First, the turkey is brined in a cider-spice brine to season it inside and out. Then, it gets rubbed with butter, honey, and a barbecue spice rub. Next, it's wrapped in bacon and smoked on the grill. As the bird finishes cooking, it gets spritzed with apple juice to beautifully burnish the skin and keep the meat moist and flavorful.

For the brine

8 cups apple cider

1 lb. kosher salt (1-3/4 cups if using Morton’s; 2-3/4 cups if using Diamond Crystal)

1-3/4 cups packed dark brown sugar

1 cup apple cider vinegar

3/4 cup honey

1/4 tsp. ground cloves

5 dried bay leaves

1 12- to 14-lb. turkey (preferably fresh, and not kosher or
self-basting; neck and giblets, excluding liver, reserved for the broth)

For the broth

1/4 cup vegetable oil

Kosher salt

2 medium carrots, cut into 2-inch chunks

2 medium celery stalks, cut into 2-inch chunks

1 medium yellow onion, peeled and quartered

1 dried bay leaf

1/2 tsp. black peppercorns

For the barbecue spice rub

1/4 cup granulated sugar

2 Tbs. chili powder

1 Tbs. packed dark brown sugar

2-1/4 tsp. smoked paprika (pimentón)

1-1/2 tsp. kosher salt

3/4 tsp. freshly ground black pepper

1/2 tsp. cayenne

1/2 tsp. garlic powder

1/2 tsp. onion powder

1/2 tsp. dry mustard

1/8 tsp. ground cinnamon

1/8 tsp. ground coriander

1/8 tsp. ground cumin

For the turkey

5 Tbs. vegetable oil

1 medium yellow onion, peeled and quartered

4 oz. (1/2 cup) unsalted butter, softened, plus 2 oz. (4 Tbs.), cut into 4 slices

1/4 cup honey

about 2 lb. thick-cut bacon, preferably applewood smoked, at room temperature

2 cups hardwood chips, preferably a combination of apple and hickory, soaked in water for at least 30 minutes and drained

1 cup apple juice, in a spray bottle

For the gravy

1-1/2 oz. (6 Tbs.) unbleached all-purpose flour

1/2 tsp. cider vinegar, or to taste

Kosher salt and freshly ground black pepper

Make the brine

Combine all of the brine ingredients and 8 cups of water in an 8-quart pot; bring to a boil over high heat, stirring occasionally. Remove from the heat, cool to room temperature, and then refrigerate until cold.

Brine the turkey

Put the turkey breast side down in a pot or tub large enough to hold it and the brine. Add the brine (the turkey will float, but that’s OK) and refrigerate for at least 6 hours and up to 20 hours.

Make the broth

With a chef’s knife, cut the turkey neck into 3 or 4 pieces and chop the giblets. Heat the oil in a 4-quart pot over medium-high heat. Cook the neck and giblets with a pinch of salt, stirring often, until browned, about 8 minutes. add the carrots, celery, onion, bay leaf, peppercorns, 2 tsp. salt, and 6 cups of water.

Bring to a boil, lower the heat, skim off any foam, and simmer, covered, until flavorful, about 1 hour. Strain the broth through a fine sieve into a large bowl—you’ll have about 4 cups.

Make the spice rub

In a small bowl, mix all of the rub ingredients, breaking up any clumps of brown sugar with your fingers.

Prepare the grill

Light a charcoal or gas grill fire and set it up for indirect cooking over low heat (275°F).

If using a charcoal grill, bank the lit and ashed-over coals to one side of the grill. Cover the grill and adjust the vents as needed to reach 275°F.

If using a gas grill, cover the grill, turn off one or more of the burners, and adjust the active burner(s) to reach 275°F.

Smoke the turkey

Rinse and dry the turkey; discard the brine. Rub the inside of the body and neck cavities with 2 Tbs. of the vegetable oil, and then sprinkle each cavity with 1/2 Tbs. of the spice rub. Put the onion pieces inside the body cavity.

In a small bowl, combine the 4 oz. softened butter with 1 Tbs. of the spice rub. Carefully slide your hands under the skin of the turkey to loosen it from the breast. Using your fingers, spread the butter mixture directly on the breast meat, being careful not to tear the skin.

Tie the legs together with twine. Tuck the wing tips behind the neck, securing any loose skin over the neck cavity beneath them.

Rub the outside of the turkey with the remaining 3 Tbs. vegetable oil, then the honey, and then 3-1/2 Tbs. of the spice rub.

Put a flat wire rack inside an 11x14-inch (or similar) foil-lined roasting pan. Line the rack with enough bacon slices (touching but not overlapping) to cover the area the turkey will occupy. Put the turkey breast side up on the bacon and then lay enough bacon slices across the top of turkey to cover it, securing the slices with toothpicks. (It’s OK if the sides of the turkey aren’t entirely covered.)

For a charcoal grill, sprinkle 1/2 cup of the drained wood chips over the coals. Replace the grill grate.

For a gas grill, make 2 heavy-duty aluminum foil packets, each filled with 1 cup of the drained chips. Using a fork, poke holes all over the packets. Lifting the grill grate, set one of the packets directly over an active burner; reserve the second packet. Replace the grill grate.

Put the turkey in its pan on the unlit side of the grill and cover the grill. Smoke the turkey until the bacon is dark, rotating the pan occasionally for even cooking, 2 to 3 hours. If using a charcoal grill, add 1/2 cup of drained chips to the coals every 30 minutes until you’ve used all of the chips. When the temperature dips to 250°F, every 1 to 1-1/2 hours, light 3 quarts of charcoal in a chimney set over bricks. When the coals are ashed over, transfer the turkey in its pan to a heatproof surface, lift the grill grate, and add the fresh coals to maintain the temperature. If the temperature gets too high, leave the lid ajar to let in cool air. For a gas grill, add the reserved packet of chips when the first packet stops smoking.

When the bacon is dark, remove it from the top of the turkey; enjoy as a cook’s treat or discard. Generously season the turkey with all but 1 tsp. (which will be used for the gravy) of the remaining spice rub. Put the butter slices on top of the breast and thighs and continue smoking, spraying the turkey with the apple juice and rotating the pan every 30 minutes, until the temperature in the center of the breast registers 165°F, about 2 hours more. If at any time the turkey becomes too dark, loosely tent it with foil.

Remove the pan from the grill. Tilt the turkey so the juice in the cavity runs into the roasting pan. Transfer the turkey to a serving platter or cutting board and loosely tent it with foil. Let the turkey rest for at least 30 minutes.

Make the gravy

Heat the turkey broth until hot. Pour the drippings from the roasting pan into a fat separator or heatproof measuring cup. Allow the fat to rise to the top and then transfer 1/4 cup of the fat to a 12-inch skillet; discard the remaining fat and reserve the rest of the drippings.

Season the turkey broth with enough of the drippings to add flavor without making it too salty.

Heat the fat in the skillet over medium heat. Whisk in the flour and cook, whisking constantly, for 2 minutes. Add the remaining 1 tsp. spice rub and cook, whisking, 1 minute more. Gradually whisk the broth into the skillet until smooth, and then bring to a simmer. Whisk in the cider vinegar and simmer until the gravy barely coats the back of a spoon, about 5 minutes. Season to taste with salt and pepper.

Carve the turkey and serve with the gravy.

Hearty Bacon-Kale Macaroni and Cheese

Mac and cheese, the ultimate winter comfort-food dish, is made even more rib-sticking with the addition of smoky bacon and hearty greens. Make it Your Own:Use the Macaroni and Cheese Recipe Maker to create a recipe with the pasta, cheeses, spices, herbs, meats, and vegetables you love.

For the Topping:

1 small garlic clove, mashed into a paste or pressed (optional)

3 Tbs. unsalted butter, melted

2 cups coarse, fresh breadcrumbs, lightly toasted

Kosher salt

2 Tbs. finely grated Parmigiano-Reggiano (optional)

For the Macaroni:

4 Tbs. unsalted butter

1/4 cup all-purpose flour

3-1/2 cups whole milk

5 oz. finely grated Cantal

5 oz. finely grated fontina

1 cup finely grated Parmigiano-Reggiano

Kosher salt

1 lb. mostaccioli pasta

2 cups sautéed, drained and chopped kale

1/2 cup diced, cooked bacon

Make the Topping:

If using the garlic, stir it into the butter. Put the breadcrumbs in a medium bowl and drizzle the butter over the crumbs. Add a pinch of salt and the Parmigiano-Reggiano (if using). With your hands, toss well to combine. Set aside.

Make the Macaroni:

Position a rack in the center of the oven and heat the oven to 350°F.

Melt the butter in a heavy-duty 3- to 4-quart saucepan. Whisk in the flour and continue to whisk over low heat for 3 minutes—the butter and flour should gently bubble and froth without coloring. Slowly add the milk, while whisking constantly. Be sure to whisk around the edges of the pan to get all the lumps. Whisk until the sauce is smooth and has the consistency of heavy cream, about 6 minutes. Raise the heat to medium and bring the sauce to a simmer, whisking constantly. Lower the heat to maintain a gentle simmer and cook, whisking occasionally, for 10 minutes.

Turn off the heat and gently whisk in the Cantal, fontina, and Parmigiano-Reggiano. Season to taste with salt. Keep warm.

Bring a large pot of well-salted water to a boil over high heat. Add the mostaccioli and cook, stirring occasionally, until al dente, about 1 minute less than indicated on the package. Drain well and return to the pot.

Add the cheese sauce, kale, and bacon to the pasta and gently stir to combine. Transfer the pasta mixture to a 9x13-inch baking dish and evenly scatter the reserved breadcrumbs on top. Bake at 350°F until the top is golden, about 15 minutes. Serve immediately.

Bacon-Wrapped Sonoran Hot Dogs

At Monterrey-style Mexican restaurants these are made with fat red hot dogs and are called salchichas rojos. In Tucson, they are called Sonoran hot dogs. There are all sorts of variations, but the bacon-wrapped weiner is essential. Look for a small size bolillo or torpedo roll to keep the bread-to-meat ratio in line.

For the Salsa Verde:

1 lb. tomatillos, husked and washed

1 cup chopped fresh cilantro leaves

3 fresh serrano chiles, seeded and minced

1 cup minced sweet onion

2 tsp. minced garlic

pinch of sugar

1/4 cup freshly squeezed lime juice

sea salt

For the Hot Dogs

4 tsp. mayonnaise

1 tsp. Tabasco or other hot sauce

Juice of 1 lemon

4 all-beef wieners (fat ones work better than long ones)

4 slices extra-thin bacon

4 torpedo rolls or bolillos

4 Tbs. warm refried beans

8 Tbs. chopped avocado (or guacamole)

4 heaping Tbs. grated Monterey jack or cheddar cheese

4 Tbs. chopped onion

4 Tbs. chopped tomato

4 Tbs. Salsa Verde

Make the Salsa Verde:

Put the cleaned tomatillos in a saucepan and cover with water. Bring to a boil, then turn off the heat and allow the tomatillos to soak for 5 minutes. Remove from the heat, drain, and puree the tomatillos in a food processor. Add the cilantro, serranos, onion, garlic sugar, and lime juice to the food processor and pulse three or four times to combine. Season with salt to taste.

Make the Hot Dogs:

Mix the mayo, Tabasco, and lemon juice and use a funnel to put the mayo blend in a squeeze bottle. Wrap the wieners with the bacon slices so the sausage is completely covered. Cook the wieners on a comal or flat top, rolling them over until the bacon is crunchy on all sides, about 7 minutes. Cut a pocket into the buns to form a "boat" and toast them on the grill. When the wieners are cooked, divide the beans and avocado among the four rolls, spooning them inside the pocket and spreading on either side. Spread the cheese down the middle. Using tongs put one piping-hot bacon-wrapped wiener into the pocket of each roll. Top each wiener with onions and tomatoes. Spread the Salsa Verde across the top. Apply the mayo blend in squiggles across the top of the hot dog.

Sicilian-Style Pizza with Sweet Potatoes, Bacon, Provolone and Chives

The extra-thick Sicilian-style crust in this pizza gets a bit of nutty crunch from cornmeal in the dough. Sweet potatoes are an unexpected topping, but when sliced super-thin, they bake up tender and sweet, with the bacon providing a salty counterpoint.

Extra-virgin olive oil

Unbleached all-purpose flour, for rolling

1-1/2 lb. Make-Ahead Pizza Dough, cornmeal variation (3/4 of the full recipe, a dough ball about the size of a grapefruit)

1 scant cup Easy Pizza Sauce

8 oz. thinly sliced provolone

3 oz. thick slab bacon, diced and cooked until just shy of crisp

3 oz. raw sweet potatoes, peeled and very thinly sliced on a mandoline

1/2 tsp. thinly sliced fresh chives

At
least 30 minutes before baking, position a rack in the bottom third of the oven
and if using a pizza stone, set it on the rack. (If you don’t have a stone, use
a heavy-duty 13x18-inch baking sheet lightly oiled with olive oil.) Heat the
oven to 500°F. If using a pizza stone, dust a peel with unbleached all-purpose
flour.

While
the oven heats, generously flour the dough and then stretch and tuck it under
itself, giving it quarter turns as you form a ball of dough with a smooth top.
Let rest on the work surface, covered with plastic wrap, for at least 30
minutes and up to 1 hour. Meanwhile, prep all the toppings as directed in the
ingredient list before you begin shaping your dough.

Once
the dough has rested, very lightly flour your work surface and lay your dough
ball in the center of the floured area. Flour your hands and then, using your
palms and fingertips, press and stretch the dough into a rough circle about 12
inches in diameter and 1/2-inch thick. Or use a floured rolling pin to roll the
dough into a circle; if sticky spots occur, flour your fingertips (or your
rolling pin) and continue stretching the dough. Flip the dough occasionally so
it doesn’t stick to the work surface, and use a dough scraper to detach the
dough from the work surface if it does stick. If the dough continually
contracts, let it rest, covered with plastic wrap, at room temperature for 10
to 15 minutes before resuming the stretching process. It’s OK if your dough
isn’t a perfect circle. Transfer the stretched dough to the prepared pizza peel
or baking sheet (if using a baking sheet, try to press the dough all the way
out to the corners).

Using
the back of a large spoon, spread the tomato sauce onto the stretched dough,
leaving about a 1/2-inch border. Distribute the provolone, bacon, and sweet potatoes evenly over the sauce.

If
using a baking sheet, put it on the rack. If using a pizza stone, shake the
peel a bit to make sure the pizza isn’t stuck and then slide the pizza off the
peel and onto the heated stone (Aim for the back of the stone and place the end
of the peel there). Bake, turning the pizza with a peel or tongs if one side
browns faster than the other, until the crust is nicely browned and crisp and
the cheese is bubbly, about 20 to 25 minutes on a pizza stone, or 25 to 30
minutes on a baking sheet. Transfer the pizza to a cutting board, scatter the chives over the pizza, and let stand
for 1 to 2 minutes before cutting it with a pizza wheel, kitchen shears, or a
chef’s knife.

Beef Stew with Root Vegetables and Horseradish

This classic beef stew is loaded with carrots, parsnips, and potatoes, and gets a little zing from horseradish and parsley.

3 lb. boneless beef shoulder roast, chuck roast, or top blade, trimmed of excess fat and cut into 1-1/2- to 2-inch pieces

2 oz. thick-cut bacon, cut into 1/2-inch pieces

1 Tbs. grapeseed oil or vegetable oil; more as needed

Kosher salt and freshly ground pepper

1 medium yellow onion, coarsely chopped (about 1 cup)

2 medium celery stalks, coarsely chopped (about 1/2 cup)

1 medium carrot, coarsely chopped (about 1/3 cup)

3 medium cloves garlic, minced

1 Tbs. minced fresh sage

1 cup dry red wine

2-1/2 cups homemade or lower-salt store-bought beef broth

2 cups parsnip pieces (halve lengthwise, core, and cut into 1-inch pieces)

2 cups carrot pieces (1-inch pieces)

2 cups halved small red potatoes

1/4 cup chopped fresh flat-leaf parsley

2 Tbs. drained prepared horseradish

Position a rack in the bottom third of the oven and heat the oven to 325°F.

Spread the beef on paper towels to dry for 10 to 20 minutes before browning. (You can use this time to chop the onion, celery, and carrot). If the meat is very wet, pat it dry.

In a 6-quart Dutch oven or other heavy-duty pot, cook the bacon in the oil over medium heat, stirring occasionally, until browned but not crisp, 6 to 8 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate and set aside. Do not wipe out the pan.

Heat the bacon fat over medium to medium-high heat until shimmering hot. Season about one-third of the beef with salt and pepper and arrange it in a single layer in the pot (there should be at least 1/2 inch of space between the pieces). Brown well on at least 4 sides, adjusting the heat as necessary; each batch should take about 10 minutes to brown. Transfer the beef to a large bowl or rimmed baking sheet as it browns and repeat with the rest of the beef, seasoning with salt and pepper before browning. Once all of the beef is browned, remove the pot from the heat to let it cool for a few minutes.

Pour all but 2 Tbs. of the fat from the pot. (If there is not enough, add oil to equal 2 Tbs.) Return the pot to medium heat, then add the onion, celery, and carrot. Season with a pinch of salt and pepper, and cook, stirring often and scraping the bottom of the pot with a wooden spatula, until the vegetables begin to soften, 5 to 6 minutes. Stir in the garlic and sage and cook, stirring occasionally, until fragrant, 1 to 2 minutes. Return the bacon to the pot.

Add the wine, stirring with the wooden spatula to dissolve any browned bits on the bottom of the pot. Raise the heat to medium high and boil to reduce by about half, 5 to 8 minutes.

Add the beef broth and 1-1/2 cups water. Bring to a boil.

Return the beef to the pot along with any accumulated juice. Lower the heat to maintain a simmer.

Crumple a 12x16-inch piece of parchment, then flatten it out. (Crumpling makes for easy handling.) Place the parchment directly on the surface of the stew, allowing the ends to come up the sides of the pot. Cover and put in the oven.

After 1 hour of stewing, add the parsnips, carrot pieces, and potatoes to the pot. Cover with the parchment and lid, and cook until the beef is fork-tender, 1 to 2 hours more. (Shoulder cuts will take longer than leg cuts.)

Stir in the parsley and horseradish. Degrease the stew by laying a clean paper towel over the surface of the stew and gently pushing it into all the bumps and dips, then quickly peeling it off. Repeat as necessary with more paper towels. Season to taste with salt and pepper and serve.

Roast Salmon with Bacon and Leeks

Salmon is one of those versatile ingredients that work well for weeknight dinners and when you have guests. Here, crisp bacon and sautéed leeks complement the fish’s rich, full flavor.

2 lbs. salmon fillet, skin on, cut into four 8-oz. pieces

3 Tbs. olive oil

2 tsp. chopped fresh thyme

Kosher salt and freshly ground black pepper

1/4 lb. thickly sliced bacon, cut crosswise into thin strips

1 large leek (white and light green parts only), trimmed and thinly sliced crosswise into rings (2 cups)

2 tsp. cider vinegar

Tip:

If entertaining, you can cook and serve the fillet whole.

Position the rack in the center of the oven and heat the oven to 400°F. Rub the salmon flesh with 1 Tbs. oil and then sprinkle with half the thyme, 3/4 tsp. salt, and 1/2 tsp. pepper.

In a large (12-inch), oven-proof skillet (like a cast-iron pan) over medium heat, cook the bacon in 1 Tbs. oil, stirring occasionally, until it crisps and renders most of its fat, about 5 minutes. Transfer to a plate lined with paper towels. Discard the bacon fat and wipe the pan with a paper towel.

Add the remaining Tbs. oil and the leek to the pan, sprinkle with 1/2 tsp. salt, the remaining thyme, and the vinegar, and cook over low heat, stirring occasionally, until the leek softens completely and turns light brown, about 10 minutes.

Spread the leeks evenly around the pan and set the salmon skin side down on top. Transfer to the oven and roast uncovered until the salmon browns and becomes mostly firm to the touch (it should be just a little pink inside when you flake open a thicker piece of the fish), about 20 minutes.

Serve the salmon with leeks and crisp bacon on top.

Poached Eggs with Creamy Brussels Sprouts and Bacon

Brussels sprouts and eggs may seem like a surprising combination, but in this classy version of poached eggs on toast they make a perfect pair.

1 tsp. plus 2 Tbs. cider vinegar

8 slices bacon, cut crosswise 1/4 inch thick

4 slices country-style white sandwich bread, halved diagonally

2 Tbs. unsalted butter, softened

1 large shallot, minced

10 oz. (4 cups) medium Brussels sprouts, trimmed and shredded (use the slicing blade on a food processor)

2/3 cup heavy cream

Kosher salt and freshly ground black pepper

8 large eggs

Shaved Parmigiano-Reggiano, for garnish

Position a rack in the center of the oven and heat the oven to 350°F. Fill a 12-inch-wide, 2- to 3-inch-deep pan with 1-1/2 inches of water and 1 tsp. cider vinegar. Bring the water to a simmer over high heat; reduce the heat as necessary to maintain a gentle simmer.

Meanwhile, cook the bacon in a 10-inch skillet over medium heat, stirring often, until browned and crisp, about 7 minutes.

While the bacon is cooking, spread one side of the bread triangles with 1 Tbs. of the butter and arrange butter side up on a small baking sheet. Toast in the oven until crisp and golden, about 10 minutes.

With a slotted spoon, transfer the bacon to a paper-towel-lined plate to drain. Pour off all but 1 Tbs. bacon fat from the skillet. Add the remaining 1 Tbs. butter and the shallot to the skillet and cook over medium heat until softened, about 2 minutes. Add 1/3 cup water and the Brussels sprouts, cream, the remaining 2 Tbs. cider vinegar, and 1/4 tsp. each salt and pepper; cook, stirring, for 1 minute. Cover the pan and cook, stirring occasionally, until the Brussels sprouts are just tender, 5 to 7 minutes.

While the Brussels sprouts cook, crack the eggs one at a time into a small bowl or teacup and then gently slide each egg into the simmering vinegar water. Poach until the whites are completely opaque but the yolks are still soft, 3 to 4 minutes. With a slotted spoon, remove the eggs from the water (in the same order they were added) and gently blot dry with a paper towel.

Put 2 toast triangles on each of 4 plates and top each toast with an egg. Season the eggs lightly with salt and pepper and spoon the Brussels sprout mixture on top. Sprinkle with the bacon and a few shavings of Parmigiano-Reggiano. Serve immediately.

Veal Stew with Bacon and Winter Vegetables

This hearty stew is the perfect dinner for a cold winter's night. Bacon adds a touch of smoky flavor to the mild, tender veal.

3 lb. boneless veal shoulder or leg, trimmed of excess fat and cut into 1-1/2- to 2-inch pieces

2 oz. thick-cut bacon, cut into 1/2-inch pieces

1 Tbs. grapeseed oil or vegetable oil; more as needed

Kosher salt and freshly ground pepper

1 medium yellow onion, coarsely chopped (about 1 cup)

2 medium celery stalks, coarsely chopped (about 1/2 cup)

1 medium carrot, coarsely chopped (about 1/3 cup)

2 medium cloves garlic, minced

2 tsp. minced fresh thyme

1 tsp. minced fresh marjoram

2 1-inch wide strips orange zest

2 dried bay leaves

1 cup sweet vermouth

2-1/2 cups homemade or lower-salt store-bought chicken broth

3 cups diced celery root (1-inch dice)

3 cups carrot pieces (1-inch pieces)

2 Tbs. coarse-grained mustard

Position a rack in the bottom third of the oven and heat the oven to 325°F.

Spread the veal on paper towels to dry for 10 to 20 minutes before browning. (You can use this time to chop the onion, celery, and carrot). If the meat is very wet, pat it dry.

Heat the bacon fat over medium to medium-high heat until shimmering hot. Season about one-third of the veal with salt and pepper and arrange it in a single layer in the pot (there should be at least 1/2 inch of space between the pieces). Brown well on at least 4 sides, adjusting the heat as necessary; each batch should take about 10 minutes to brown. Transfer the veal to a large bowl or rimmed baking sheet as it browns and repeat with the rest of the veal, seasoning with salt and pepper before browning. Once all of the veal is browned, remove the pot from the heat to let it cool for a few minutes.

Pour all but 2 Tbs. of the fat from the pot. (If there is not enough, add oil to equal 2 Tbs.) Return the pot to medium heat, then add the onion, celery, and coarsely chopped carrot. Season with a pinch of salt and pepper, and cook, stirring often and scraping the bottom of the pot with a wooden spatula, until the vegetables begin to soften, 5 to 6 minutes. Stir in garlic, thyme, marjoram, orange zest, and bay leaves and cook, stirring occasionally, until fragrant, 1 to 2 minutes. Return the bacon to the pot.

Add the vermouth, stirring with the wooden spatula to dissolve any browned bits on the bottom of the pot. Raise the heat to medium high and boil to reduce by about half, 5 to 8 minutes. Add the chicken broth and 1-1/2 cups water. Bring to a boil.

Return the veal to the pot along with any accumulated juice. Lower the heat to maintain a simmer.

After 30 minutes of stewing, add the celery root and carrot pieces to the pot. Cover with the parchment and lid, and cook until the veal is fork-tender, 1 to 1-1/2 hours more (shoulder cuts will take longer than leg cuts).

Stir in the mustard. Degrease the stew by laying a clean paper towel over the surface of the stew and gently pushing it into all the bumps and dips, then quickly peeling it off. Repeat as necessary with more paper towels. Season to taste with salt and pepper and serve.

Blue Cheese and Bacon Meatloaf

The classic Buffalo-wings combo of celery and blue cheese pair here with actual buffalo—that is, lean and meaty ground bison. Create your own customized meatloaf recipe with the Recipe Maker.

2 Tbs. plus 1 tsp. canola or olive oil

1 medium yellow onion, chopped

1 cup small-diced celery

2 large cloves garlic, finely chopped

4 oz. medium-coarse white bread, such as Italian or French, cut into 2-inch pieces (about 2-1/2 cups)

1 cup whole milk

2 lb. ground bison

2 large eggs

1/4 cup crumbled blue cheese

1 Tbs. Worcestershire sauce

Kosher Salt

Freshly ground black pepper

10 oz. sliced bacon (about 9 strips)

Heat 2 Tbs. of the oil in a 10- to 12-inch skillet over medium-low heat. Cook the onion, celery, and garlic, stirring frequently, until softened and just beginning to brown, 6 to 8 minutes. Transfer to a large bowl and let cool until warm.

In a shallow dish that holds it in a single layer, soak the bread in the milk, flipping once, until soggy but not falling apart, 5 to 10 minutes, depending on the coarseness and freshness of the bread. Lightly squeeze a handful of bread at a time to remove some of the milk (it should be wet but not drenched). Finely chop and add to the bowl with the onion-celery mixture.

Position a rack in the center of the oven and heat the oven to 375°F.

Add the bison and eggs to the onion-celery mixture. Scatter the blue cheese over the meat, and then sprinkle with the Worcestershire, 2-1/4 tsp. salt, and 1/2 tsp. pepper. Use your hands to gently mix all the ingredients until just combined; try not to compact the mixture as you do this.

Heat the remaining 1 tsp. of oil in a small skillet over medium-low heat. Form 1 Tbs. of the meatloaf mixture into a small patty. When the oil is hot, cook the patty on both sides until cooked through, about 5 minutes total. Transfer to a plate and let cool slightly. Taste and adjust the salt, pepper, and other seasonings as needed. Repeat until you're satisfied with the flavor.

Line a 9x13-inch baking pan with parchment. Transfer the meatloaf mixture to the baking pan and form into a 10x4-inch rectangular block (it becomes loaf-shaped as it cooks). Finish the meatloaf by draping it with slightly overlapping strips of bacon, tucking the ends under the loaf.

Bake until an instant-read thermometer registers 160°F in the center of the meatloaf, 40 to 55 minutes.

Broil the meatloaf about 6 inches from the broiler element until the bacon is brown and crisped, about 3 minutes. Let rest for 10 minutes. Transfer to a cutting board or serving platter with a large spatula and cut into 3/4- to 1-inch-thick slices.

Cobb Salad with Fresh Herbs

This update on the classic Cobb Salad features mustard-crusted grilled chicken, crunchy pine nuts, and tons of fresh flavor from the mint, chives and parsley.

2 Tbs. mayonnaise

1 tsp. Dijon mustard

Kosher salt and freshly ground black pepper

3 large boneless, skinless chicken breast halves

(7 to 8 oz. each), tenderloins separated if still attached

2 heads Boston lettuce (about 12 oz. total), trimmed, torn into bite-size pieces, washed, and dried

1-1/2 cups lightly packed fresh parsley leaves, torn if large

3/4 cup lightly packed mint leaves, torn if large

1 recipe Lemon-Sherry Vinaigrette

3 large avocados

2-1/2 cups (about 1 lb.) halved grape tomatoes

1 heaping cup (6 oz.) crumbled Roquefort

2/3 cup toasted pine nuts

12 slices bacon, cooked, cooled, and crumbled

1/2 cup sliced chives (3/4 inch long)

Grill the chicken: Heat a gas grill to medium high. In a mixing bowl, combine the mayonnaise, mustard, 1/2 tsp. salt, and 1/4 tsp. pepper. Add the chicken and toss to coat. Grill until well marked and cooked through, 4 to 6 minutes per side for the breasts, and 2 to 3 minutes per side for the tenderloins. Let cool and cut into small dice.

Assemble the salads: Set 6 large dinner plates on your counter. Combine the lettuce, parsley, and mint in a large mixing bowl. Toss with just enough of the vinaigrette to coat lightly, 4 to 5 Tbs. Season with a little salt and pepper and toss again. Divide among the plates, arranging the lettuce in a circle with a small hole in the center.

Peel, pit, and cut the avocados into medium dice and toss them in a medium bowl with 2 Tbs. of the vinaigrette. Combine about a sixth each of the avocados, tomatoes, Roquefort, pine nuts, and chicken in the mixing bowl. Season with a little salt and pepper and toss with about 1 Tbs. of the vinaigrette. (You won't use all the dressing.) Mound the mixture in the center of a salad. Repeat for the rest of the salads. Sprinkle on the bacon and chives and serve.

Indian Summer Gratin with Butternut Squash, Potatoes, Corn, and Bacon

You can make this a day ahead, if you like; the flavors will develop even more overnight. Reheat at 375°F, covered, for 20 minutes.

1 Tbs. plus 1/2 tsp. unsalted butter

4 slices bacon

1-1/2 cups fresh breadcrumbs

1/2 cup plus 2 Tbs. finely grated Parmigiano-Reggiano

1 Tbs. extra-virgin olive oil

1-1/2 tsp. chopped fresh thyme leaves

Kosher salt

1 large or 2 medium leeks (white and light-green parts only), halved and sliced 1/4 inch thick

2 tsp. minced fresh garlic

1-3/4 to 2 cups fresh corn kernels (from 3 to 4 large ears)

Freshly ground black pepper

2/3 cup heavy cream

3/4 cup lower-salt chicken broth

1/2 tsp. finely grated lemon zest

12 oz. peeled, seeded butternut squash, cut into 1/2-inch dice (about 2-1/2 cups)

8 oz. Yukon Gold potatoes, cut into 1/3-inch dice (about 1-1/2 cups)

Position a rack in the center of the oven and heat the oven to 400°F. Rub a 2-quart shallow gratin dish with 1/2 tsp. of the butter.

In a 12-inch nonstick skillet over medium heat, cook the bacon until crisp, about 8 minutes. Transfer the bacon to paper towels. Reserve 2 Tbs. of the fat in the skillet; discard the remainder. When the bacon is cool, crumble or mince it.

In a small bowl, combine 1 Tbs. of the crumbled bacon with the breadcrumbs, 2 Tbs. of the Parmigiano, the olive oil, 1/2 tsp. of the thyme, and a large pinch of salt. Mix well.

Add the remaining 1 Tbs. butter to the skillet with the bacon fat and melt over medium heat. Add the leeks and a pinch of salt, and cook, stirring, until softened and just starting to turn golden, 6 to 7 minutes. Add the garlic and stir well. Add the corn, 1/4 tsp. salt, and a few grinds of pepper. Cook, stirring, until the corn has lost its raw look and is slightly shrunken, 2 to 3 minutes. Cool slightly.

Combine the cream and chicken broth in a 2-cup liquid measure. Add the lemon zest, 1/2 tsp. salt, and a few grinds of pepper. Stir to mix well.

In a large bowl, combine the remaining bacon, the corn-leek mixture, the diced squash, potatoes, and remaining 1 tsp. thyme. Toss lightly to combine. Spread the mixture evenly in the gratin dish. Sprinkle the remaining 1/2 cup Parmigiano on top. Stir the cream mixture one more time and pour it over everything as evenly as possible. (Be sure to scrape out any seasonings left in the cup.) Press down on the vegetables with a spatula so that the liquid surrounds them and everything is evenly distributed. Sprinkle the breadcrumb mixture evenly over all.

Cover with foil and bake for 20?minutes. Remove the foil and continue to bake until the crumb topping is deeply golden and the squash and potatoes are tender when pierced with a fork, about 25 minutes. The liquid should have bubbled below the surface of the vegetables, leaving browned bits around the edge of the pan. Let cool for 20 to 25 minutes before serving.

Baconized Tuna with Lemon Butter

There’s some perverse pleasure in taking a low-in-fat, good-for-you protein like tuna and surrounding it with bacon fat and butter. You’re still going to get the health benefits of eating the tuna, but you’ll also experience the pure joy of having the fat.

12 slices bacon, preferably peppered or apple-wood smoked

Six 8-ounce tuna steaks, 1 inch thick

1/2 cup (1 stick) unsalted butter

1 medium garlic clove, minced

1/4 cup fresh lemon juice

2 Tbs. chopped fresh flat-leaf parsley

Canola oil

Kosher salt

Freshly ground black pepper

Bring a medium saucepan of water to a boil. Poach the bacon slices in the boiling water for 3 minutes, then drain them. Wrap each tuna steak with 2 slices of bacon and secure with a wooden skewer or toothpick.

Melt the butter in a small saucepan over medium heat. Stir in the garlic, lemon juice, and parsley. Set aside, keeping warm.

Oil the grill racks. Preheat your grill using all burners set on high and with the lid closed for 10 to 12 minutes.

Lightly oil the wrapped tuna steaks on both sides. Place on the grill. Cook the steaks with the lid open, brushing with the lemon-butter sauce frequently but turning only once, to your desired doneness. Discard any sauce you don’t use. Tuna typically is best when served rare to medium-rare, which should take a total of 5 to 6 minutes. Remove to a platter, sprinkle with salt and pepper, and serve.

Fried Date and Bacon Pinchos

These bacon-wrapped dates are a tapas party classic. Salty, sweet, crunchy, and chewy--what's not to love?

20 dates

20 slices thin rindless bacon

2-3 Tbs. peanut oil

Slit the dates along the longest sides and carefully remove and discard the pits. Wrap each date in a strip of bacon and secure with a wooden toothpick. Heat the oil in a skillet or frying pan, add the bacon rolls and cook, turning occasionally, for about 10 minutes, until the bacon is cooked through and lightly browned. Drain well and serve immediately.

Veal Stew with Bacon and Winter Vegetables

This hearty stew is the perfect dinner for a cold winter's night. Bacon adds a touch of smoky flavor to the mild, tender veal.

3 lb. boneless veal shoulder or leg, trimmed of excess fat and cut into 1-1/2- to 2-inch pieces

2 oz. thick-cut bacon, cut into 1/2-inch pieces

1 Tbs. grapeseed oil or vegetable oil; more as needed

Kosher salt and freshly ground pepper

1 medium yellow onion, coarsely chopped (about 1 cup)

2 medium celery stalks, coarsely chopped (about 1/2 cup)

1 medium carrot, coarsely chopped (about 1/3 cup)

2 medium cloves garlic, minced

2 tsp. minced fresh thyme

1 tsp. minced fresh marjoram

2 1-inch wide strips orange zest

2 dried bay leaves

1 cup sweet vermouth

2-1/2 cups homemade or lower-salt store-bought chicken broth

3 cups diced celery root (1-inch dice)

3 cups carrot pieces (1-inch pieces)

2 Tbs. coarse-grained mustard

Position a rack in the bottom third of the oven and heat the oven to 325°F.

Spread the veal on paper towels to dry for 10 to 20 minutes before browning. (You can use this time to chop the onion, celery, and carrot). If the meat is very wet, pat it dry.

Return the veal to the pot along with any accumulated juice. Lower the heat to maintain a simmer.

Bacon and Egg Ramen

A few fresh ingredients—ginger, scallion, spinach, bacon, and a cracked egg—transform those little packages of noodles into something truly satisfying.

4 large eggs

8 oz. thick-sliced bacon, cut crosswise into 1/2-inch pieces

2 large scallions, thinly sliced (white and light-green parts separated from dark-green parts)

2 large cloves garlic, thinly sliced

1 heaping Tbs. thinly sliced peeled fresh ginger

1 quart lower-salt chicken broth

2 Tbs. reduced-sodium soy sauce

6 oz. ramen noodles (from 2 packages; discard flavor packs)

1 oz. baby spinach (1 lightly packed cup)

In an 11- to 12-inch straight-sided skillet, bring 3/4 inch water to a gentle simmer over medium heat.

Divide the spinach among deep soup bowls. Divide the ramen and broth among the bowls. With a spatula, carefully slide the eggs into the bowls, sprinkle with the scallion greens, and serve.

Smoky Tomato Soup

A combination of bacon and smoked paprika gives this tomato soup a strong profile that goes perfectly with a gooey grilled cheese sandwich. Go with the sweet pimentón for a rich taste with little heat, or try the hot for a spicier kick in the soup.

1 Tbs. olive oil

3 thick strips bacon (about 3 oz.), thinly sliced

1 large yellow onion, diced (about 1-1/2 cups)

Kosher salt

1 Tbs. unbleached all-purpose flour

1 Tbs. chopped fresh thyme

1/2 tsp. sweet or hot pimentón (smoked paprika)

One 28-oz. can whole tomatoes and their juices (3 cups) (preferably San Marzano)

2 cups lower-salt chicken broth

2 Tbs. heavy cream

Freshly ground black pepper

Put the oil in a large saucepan, add the bacon, and cook over medium heat, stirring occasionally, until the bacon renders most of its fat, about 5 minutes. Transfer the bacon to a plate lined with paper towels; let drain and cool, and then coarsely chop. Add the onion and 1/2 tsp. salt to the pan and cook, stirring, until the onion softens and starts to brown lightly, about 5 minutes. Stir in the flour, 2 tsp. thyme, and the pimentón, and cook, stirring, for 1 minute. Add the tomatoes and chicken broth, and bring to a boil. Reduce to a simmer, cover with the lid slightly ajar, and cook, stirring occasionally, until the mixture thickens and the flavors meld, about 15 to 20 minutes. Using an immersion blender or working in batches in a regular blender, purée the soup. Return the soup to the pan, stir in the cream, and bring to a boil. Taste and season with salt and pepper if needed, ladle the soup into serving bowls and serve sprinkled with the bacon pieces and the remaining thyme.

Sicilian-Style Pizza with Sweet Potatoes, Bacon, Provolone and Chives

Extra-virgin olive oil

Unbleached all-purpose flour, for rolling

1-1/2 lb. Make-Ahead Pizza Dough, cornmeal variation (3/4 of the full recipe, a dough ball about the size of a grapefruit)

1 scant cup Easy Pizza Sauce

8 oz. thinly sliced provolone

3 oz. thick slab bacon, diced and cooked until just shy of crisp

3 oz. raw sweet potatoes, peeled and very thinly sliced on a mandoline

1/2 tsp. thinly sliced fresh chives

Using
the back of a large spoon, spread the tomato sauce onto the stretched dough,
leaving about a 1/2-inch border. Distribute the provolone, bacon, and sweet potatoes evenly over the sauce.

Romaine, Bacon & Tomato Salad with Croutons & Tarragon Vinaigrette

Romaine lends a crisp texture to this salad, but it’s equally tasty with small leaves of butter lettuce.

5 slices thick-cut bacon, cut crosswise into 1-inch pieces

3 Tbs. olive oil

2 cups 1-inch-square bread cubes (cut from 1/2-inch-thick slices of sturdy bread)

1 large clove garlic

Kosher salt

1 small shallot, thinly sliced

1/4 cup chopped fresh flat-leaf parsley

2 tsp. tarragon vinegar or other white-wine vinegar

Freshly ground black pepper

2 romaine lettuce hearts, sliced crosswise into 1-inch pieces, washed, and spun dry (about 6 lightly packed cups)

1 cup grape or cherry tomatoes, halved

Cook the bacon over medium heat in a 12-inch nonstick skillet, stirring frequently until crisp, 6 to 8 minutes. With a slotted spoon, transfer the bacon to a plate lined with paper towels.

Pour off and discard the bacon fat from the skillet. Heat 1 Tbs. of the oil in the skillet over medium heat. Add the bread and cook, stirring, for 5 to 7 minutes, until crisp on the outside and lightly browned. Transfer to the plate with the bacon to cool.

Coarsely chop the garlic and sprinkle with 1/2 tsp. salt. Using the flat side of a chef's knife, mash the garlic to a paste.

Heat the remaining 2 Tbs. oil in the skillet over medium heat. Add the garlic paste and the shallot and cook, stirring, just until the garlic is fragrant and the shallot softens a bit, 30 seconds; don't let the garlic brown. Transfer to a large bowl, add the parsley, vinegar, 1/2 tsp. salt, and 1/4 tsp. pepper and stir until well combined.

Add the romaine and tomatoes to the bowl and toss with the dressing. Add the bacon and croutons, season to taste with more salt, and toss again. Serve immediately.

Bacon and Egg Ramen

A few fresh ingredients—ginger, scallion, spinach, bacon, and a cracked egg—transform those little packages of noodles into something truly satisfying.

4 large eggs

8 oz. thick-sliced bacon, cut crosswise into 1/2-inch pieces

2 large scallions, thinly sliced (white and light-green parts separated from dark-green parts)

2 large cloves garlic, thinly sliced

1 heaping Tbs. thinly sliced peeled fresh ginger

1 quart lower-salt chicken broth

2 Tbs. reduced-sodium soy sauce

6 oz. ramen noodles (from 2 packages; discard flavor packs)

1 oz. baby spinach (1 lightly packed cup)

In an 11- to 12-inch straight-sided skillet, bring 3/4 inch water to a gentle simmer over medium heat.

Divide the spinach among deep soup bowls. Divide the ramen and broth among the bowls. With a spatula, carefully slide the eggs into the bowls, sprinkle with the scallion greens, and serve.