I second the mac and cheese with bacon recommendation - it’s excellent (the home-made variety). I make it that way all the time, now.
An alfredo pasta dish works well with bacon too. I’d use refrigerated tortellini and add one cup of frozen peas in the last minute of cooking time. Maybe fry up some onion too, or use mushrooms. Whip up the alfredo and toss everything together.
There’s a bacon chocolate bar that Vosges makes - not everyone loves it, but I do. Maybe riff off of that with some of your bacon and a quality chocolate from the grocery store? I’ve also seen a recipe for bacon brownies that sounds like it could be delicious - Google should bring something up, or just toss the bacon into a brownie mix and bake.
I’ve had the window for it open on my desktop for a week and haven’t dared. But then I need to get my glucose numbers down and I guarantee this won’t help with that.
Me three - and almost too much is okay. Little bits of bacon simmered in a Bolognese-style sauce and served over any kind of pasta - delicious. It’s too bad I seldom buy bacon for home anymore.
It’s pre-cooked? I just made some spaghetti carbonara, a dish I’m moderately fond of. I used pancetta, but bacon works fine. However I’m not sure how well it would work with pre-cooked bacon.
One of my favorites with cooked bacon in bulk-Quiche -
6eggs, 1 cup half & half, 1 cup shredded swiss, 1 cup bacon, a little salt & pepper, 1 deep dish frozen pie crust, un-cooked.
Mix eggs & half & half together add salt & pepper . In bottom of pie crust put the cheese & bacon, pour egg mixture to the top. Bake @ 350 for 1 hour or until a knife comes out clean in the center. You can also add asparagus, beans, or spinach for a complete meal.
Well, here’s what you do with bacon jam. Add about a teaspoon of it to a can of southern–style blackeyed peas (I prefer Glory brand). Transforms it form so-so black eyed peas into a rich, subtle version of black-eyed peas full of flavor and general goodness. Bacon jam is too intense for just eating, but makes a great seasoning.
I came on here to mention bacon jam, and I see a link posted by Yllaria. It is yummy. There are several versions, though.
The simplest one is the one used by Kevin Gillespie on Top Chef. I can’t get the link to work, but it’s on the Food Network site under “Kevin Gillespie’s Bacon Jam”. His recipe does not use coffee, but the other ingredients are similar. It can be stored in the fridge for a couple weeks.
A variant on that excellent-looking bacon jam: this summer I got a surfeit of fresh figs (which I think are insipid and awful). I cooked up a bunch of bacon, then sliced up a bunch of onions and cooked them in the grease until they were well caramelized. I crumbled the bacon and added it back to the pan along with the chopped figs, some salt, and some pepper. If I’d had bourbon, I would’ve tossed a slug of that in as well.
We served it on crackers with optional goat cheese. It was super delicious.
+1 for bacon tacos/burritos – lots of beans, some rice, some salsa picante, and you’re in like Flint. Maybe some cheese if you really want to paint the lily.
Add about a cup to a 16 oz container of sour cream with about a 1/4 to 1/2 finely chopped fresh sweet onion, you can add other veggies like finely shredded carrot or chopped spinach, serve with butter crackers.
Can’t find the recipe now, but my mom makes a really good cream cheese dip. I think it’s pretty similar to the one above but with cream cheese instead of sour cream. Then she forms it into balls and covers them with roasted almonds so they resemble pine cones.
Super-simple potato salad recipe:
[ul]
[li]Boiled, strained potato (quartered baby reds or Yukon Golds are ideal)[/li][li]Italian dressing (your choice - I’m partial to Bernstein’s Restaurant Style)[/li][li]Herbs/spices to taste - minced garlic, dill, oregano. A tiny pinch of cayenne can really enhance the flavor[/li][li]Bacon (of course)[/li][/ul]
Toss in a bowl while the potatoes are still a bit warm, and you’ve got a quick and delicious potato salad.
Or:
[ul]
[li]Boiled, strained, chilled bite-sized pasta (rotini is standard, but bowtie, shell, or other non-noodle pasta works fine)[/li][li]Quality pitted green and/or black olives - sliced or whole (the kids love whole, but they’re hard to stab with a fork)[/li][li]grated carrot[/li][li]Fresh blanched green beans[/li][li]Italian Dressing[/li][li]Bacon (duh)[/li][/ul]
Toss, eat. If you add a crusty loaf with a hunk of good cheese, you’ve got a complete meal, perfect for a warm autumn evening. (Carbs? What carbs?)
Dammit, now I’m hungry. This always happens in food threads.
