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Recipes that include bacon

Asianesque Brussels Sprouts

Thursday, March 7, 2013

This was a recipe originally post on December 10th in 2008. Can you believe 2008? My initial motivation for the update and re-post was in order to re-do the photos. I’m embarrassed how bad some of the photos from the earlier days were. As soon as I finished re-shooting these photos, I sat down on the couch next to Lon and started eating this bowl of Brussels sprouts. Yum! Then it dawned on me that these brussels sprouts would be good shredded too. As I suspected the shredded brussels sprouts with the same flavor profile is also a fantastic dish, yet it feels completely different. Here’s the new post, old post included with the original recipe (version 1) and a recipe using the shredded method (version 2).

Asianesque Brussels Sprouts


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Three Egg Sprinkles

Tuesday, April 10, 2012

We had a small potluck last Friday, which would have been super easy to prepare for had I not cut my finger and have to go to the hospital for stitches on Wednesday. It really wasn’t too bad (the tetanus shot was worse) except that the ER doc instructed me to not cook, wash dishes, or do much else with my left hand for a few days. Great!

savory sprinkles


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Bacon Wrapped Dates

Tuesday, January 25, 2011

What do nearly all tapas restaurants have in common? Bacon Wrapped Dates! Usually stuffed with almonds, they are the perfect nuggets of salty wrapped around sweet. Each bite is intensely flavored, exuding a smokey aroma.  These morsels are worthy of that cliche label, “match made in heaven.”

Every time I go out for tapas with the girls, they order the bacon wrapped dates, without fail and usually order seconds. If you’ve somehow missed this delicious treat, head out to Alta, Pipa, Boqueria, Sala 19, or make it yourself. It’s laughably easy!

Bacon Wrapped Dates 4


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Bacon, Kimchee, and 6 Minute Eggs

Monday, April 19, 2010

Finally! We moved, but it’s not all smooth sailing yet. We’re living out of boxes and we don’t have a kitchen yet. While our perfect kitchen is being built (which we will be talking about soon), I’m going to have to get crafty. I do have many plug-in appliances (rice cooker, toaster oven, panini press, waffle maker, microwave, etc.) so we’re still going to have a ball here. I think we’re going to be pleasantly surprised with how much I (or you) can do without a kitchen. (Gulp) Determined to eat well every single day without exceptions, here goes…

I don’t often eat out alone. I don’t have anything against the practice or people who do, but I always want to try as many dishes as I can, so the more the merrier. Between a meeting and salsa class, I had to eat dinner so I reluctantly sat by myself at The Green Table 75 Ninth Avenue, New York, NY 10011 in Chelsea Market. My wonderful waitress found me a seat near a plug so I could do some work on my laptop. As I browsed the menu, the inevitable happened; I wanted at least 6 dishes. I started wishing, if only you were all here eating with me.

As I often do, I relied on my waitress to help narrow the field. When she started describing a burger with kimchee and bacon on it, I was immediately sold. It reminded me of the delicious pork belly and kimchee we had at San & Deul Restaurant, a memory still fresh on my palate.

The combination of kimchee and bacon hits an especially comforting spot for me, perhaps the blend of my taste buds being raised on both American and Asian food. To my relief, it’s also easily achieved. You can cook it together in almost any way you want. In my limited kitchen at the moment, I heated them together on a Forman Grill.

bacon, kimchee, and egg on ciabatta 3


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Remy Mussels with Bacon and Fennel

Monday, February 15, 2010

If you haven’t seen Jamie Oliver’s TED speech, you should. It is truly inspirational. One of the many great quantifiable and very attainable goals he proposes, is to make sure each child leaves high school with 10 recipes that will save their life. With just 10 recipes, we can minimize the amount of fast food America is eating, curb the number of deaths associated, and reduce obesity related suffering.

Remy Mussels with Bacon and Fennel  3


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Bacon Clam Dip

Tuesday, January 19, 2010

Everyone serves some kind of dip for Superbowl right?

I looked around at some clam dip recipes and they were all as easy as can be, basically just dump and stir. But, would you be willing to add two little steps, just two easy teensy weensy things? In my opinion, you’ll get more back than you put in, and your guests will know that you did more than just dump and stir.

bacon clam dip in bread bowl 6


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Winter BLT

Friday, November 13, 2009

Yesterday, I woke up with flu-like symptoms that I really struggled with, but lost. I couldn’t even get up. Lon had already gone to work but my brother came over to walk Ice for me. Thanks Justin! I was so hot, it was causing a headache, but at the same time, I was shivering with chills. I had aches all over. Despite having this recipe for my Winter BLT already written and pictures in the camera, I just couldn’t get up to finish this post. I’m a little e-mail obsessed and I just let most of my e-mails go yesterday. I really can’t remember the last time I felt this incapacitated.

Winter BLT 7


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Bacon Basil Shishito Peppers

Thursday, August 13, 2009

Shishito Peppers are the best peppers ever! I just love them, want to marry them (sorry Lon), and eat them up all at once. You can just just blister them (see pic down the page) in olive oil, sprinkle with sea salt and pepper. and they are already delicious. If you want to take it up just one teeny weeny baby step, you can try them with bacon and Thai basil. Mmmm good.

Shishito Peppers

Do you want to know how I came up with this recipe? Remember my herb garden? Well, while we were in Maryland/DC this weekend, all of them died except for the Italian Basil and the Thai Basil. That’s all I have left. I decided on the Thai Basil and I actually think this recipe kicks butt, so I guess it was a mixed blessing.

Thai Basil

Bacon Basil Shishito Peppers
~3 to 4 side dish servings

  • 1 slice bacon, chopped
  • 7 ounces shishito peppers
  • 2 teaspoons fresh Thai basil leaves
  • sea salt and freshly ground black pepper

Instructions –

Heat bacon in a wok on medium heat ontil the fat releases. Once you get a little puddle on fat in the center, turn up the heat and add the Shishito peppers. Toss to coat the in the yummy bacon fat and stir around until they are blistered like this.

blistered pepper

Add the Thai Basil and toss around for another 30 seconds. Season with salt and pepper. (Be careful if your bacon is salty.) Serve immediately.

pick a pepperbacon basil shishitos
bacon basil shishitos 2
bacon basil shishitos 3
bacon basil shishitos 4

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Bacon and Ricotta Stuffed Squash Blossoms

Thursday, August 6, 2009

Having already established that squash blossoms don’t have much of a taste and are only useful for their look, here’s my recipe for squash blossoms. It’s actually a take on a bacon ricotta mixture Lon threw together for lunch a couple of weekends ago. As usual, he didn’t write it down, so I made a mental note of having to re-create it. You can use the mixture as we did last time, just spread on crusty bread, delicious and easy, or stuff it into squash blossoms for an elegant appetizer.

Bacon and Ricotta Stuffed Squash Blossom 6

Bacon and Ricotta Stuffed Squash Blossoms
~makes 9 stuffed blossoms

  • 9 squash blossoms
  • 4 slices (about 5 ounces) uncured pepper bacon
  • 1 cup fresh whole milk ricotta
  • 1 teaspoon finely chopped fresh parsley
  • 1 teaspoon extra virgin olive oil

Instructions –

1. Wash squash blossoms and allow them to dry. If they are male, you have to remove the stamen while keeping the flower in tact. (Even with my little fingers, this is difficult so it helps to use a paring knife to cut it out.) Set aside.

2. Chop up bacon into little squares and spread out on a cast iron pan on medium heat. Cook until browned and crispy. Remove to paper towel and allow to cool.

Niman Ranch Uncured Pepper Bacon Bacon Bits 2

3. In a small bowl, stir together ricotta, parsley, olive oil, and bacon (once it has cooled). This mixture can be made a day ahead and stored in the fridge.

Bacon Ricotta Mixture

4. Fill squash blossoms gently, careful not to rip the petals. You eat it like a lollipop.

Stuffed Squash Blossom bitten squash blossom

Serving Suggestions

You can serve it as an appetizer in individual cordial glasses:

Bacon and Ricotta Stuffed Squash Blossom 3

You can also lay it on a plate by itself, or as an accompaniment to another appetizer or dish. It would be great with a zucchini dish, like a plate of fried zucchini with this stuffed blossom. Darn! I should have done that.

Stuffed Squash Blossom 2

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New England Clam Chowder

Thursday, April 16, 2009

At the same supermarket where we picked up that delicious lobster, we also grabbed a variety of clams. I’ve been wanting to make some New England Clam Chowder, especially since I saw Bobby Flay’s Throwdown with the Brooklyn Chowder Surfer.

I’m a huge fan of clam anything, but especially clam chowder, and even more so, New England Clam Chowder (that’s the creamy style). Why, just yesterday I was talking about how I love dairy. Well Ben Sargent, the Chowda Suhfah (he’s Bostonian), seems to make a mean clam chowder, but doesn’t seem to have posted his recipe anywhere. So, I examined several of his video clips (on Throwdown, on Martha Stewart, and others) and came up with my own recipe. Hopefully, this does his grandfather proud.

Perfect Bowl of Clam Chowder


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