MMM . . . bacon.
Salty, crispy, smoky little pieces of heaven. Show me a person who doesn't like bacon and I'll show you . . . well, a very weird person.
Although - thanks to John Candy - we Canucks have become associated with back bacon (eh?), the majority of bacon consumed here is side bacon, fried until crisp. It's the perfect sidekick for eggs or pancakes, great in sandwiches like the classic BLT, and the crowning glory on a bacon double cheeseburger. That being said, I offer you here some less-typical preparations - give them a try.
If it's got bacon in it, how bad can it be?
BACON CHEDDAR DEVILLED EGGS
12 eggs (I like using medium eggs - they make a perfectly sized mouthful)
½ cup mayonnaise
1 tsp Dijon mustard
¼ tsp curry powder (optional)
4 slices bacon, cooked until crisp and crumbled
2 Tbsp finely shredded sharp Cheddar cheese Paprika to garnish
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove pan from heat. Cover and let eggs stand in the hot water for 10-12 minutes. Drain water from pan and run cold water over eggs until they are completely cool.
When eggs are cool peel them and cut in half lengthwise. Remove yolks to a small bowl and mash them with a fork. Add the remaining ingredients (except paprika) and mix well. With a small spoon fill the egg white halves with the yolk mixture (or you can use a piping bag for a more decorative presentation). Sprinkle a bit of paprika on top. Refrigerate until serving. Makes 24.
EASY CHEESY BACON PULL-APARTS
2 Tbsp melted butter One roll refrigerated biscuits (8 count)
1 cup shredded mozzarella cheese
6 slices bacon, cooked until crisp and crumbled 1 cup shredded Cheddar cheese
Preheat oven to 350 degrees; brush a nine-inch round or square baking dish with the melted butter. Remove biscuits from can and place them in the buttered pan.
Sprinkle with mozzarella, then the crumbled bacon, then the cheddar.
Bake for 15-20 minutes, until cheese is melted and the biscuits are cooked through. Serve warm. Makes eight servings.
BRUSSELS SPROUTS WITH BACON
2 lbs Brussels sprouts, trimmed and halved lengthwise
½ lb bacon, cut into ¼-½ inch pieces
1 medium onion, halved and thinly sliced
Salt and freshly ground pepper to taste
In a large pot of boiling salted water, cook the Brussels sprouts for five minutes until crisp tender; drain. In a large skillet over medium high heat, cook the bacon with the onion until the bacon is crisp. Carefully pour off almost all the fat from the pan. Add the Brussels sprouts and stir fry everything together for about five minutes or until the sprouts start to brown. Season with salt and pepper. Makes four to six servings.
Hot Bacon Dressing
This is dynamite on a spinach salad or over fresh steamed green beans. It's similar to a dressing served at TGI Friday's in the United States. This recipe makes a lot of dressing but you can safely keep it in the refrigerator for a week.
8 slices bacon, diced
¼ cup chopped onion
½ cup cider vinegar
1 cup water
¾ cup granulated sugar
1 Tbsp Dijon mustard
¼ tsp salt
Freshly ground black pepper to taste
1 Tbsp cornstarch
1 Tbsp cold water
In a large skillet, cook the bacon until crisp; remove bacon with a slotted spoon and set aside.
Drain the skillet, leaving about one tablespoon of drippings in the pan. Add the onion and sauté until tender; remove from heat.
Add the vinegar, water, sugar, mustard, salt, pepper and bacon; mix well.
Combine the cornstarch and water and stir into the skillet. Return to heat and stir until the mixture comes to a boil.
Boil for two minutes, stirring constantly.
Serve warm.
Refrigerate leftovers and reheat before serving.
