Bacon Nation

Wondering how to "celebrate" President's Day?? Why not try a few of these recipes that show we really are a nation united in our love for bacon!


Bacon Deviled Eggs
12 eggs
1/2 c. mayonnaise
1 Tbsp. pickled jalapenos (chopped) + splash of brine
1 tsp. dijon mustard
1 tsp. smoked paprika
4 bacon sliced (cooked and chopped)

1. Hard boil the eggs; cut in half.
2. Remove the yolks and mash with the mayonnaise, jalapenos, mustard and paprika.
3. Fold in  the chopped bacon.
4. Stuff into the egg whites.

Bacon Cheese Balls
8 oz. cream cheese
1 c. cheddar cheese (shredded)
8 bacon slices (cooked and chopped), plus extra for garnish
1 Tbsp. dijon mustard
1/2 lemon (zest and juice)
chives (chopped)

1. Mix all ingredients and form into balls; chill.
2. Roll in chopped chives and extra chopped bacon reserved for garnish.


Bacon-Wrapped Blackberry Pork Roast
1/4 c. blackberry preserves
3 Tbsp. white wine vinegar or champagne vinegar
2 Tbsp. dijon mustard
2 tsp. chopped fresh tyme
Kosher salt and freshly ground pepper
1 (4-5 lb.) boneless center-cut pork loin, trimmed
1 clove garlic, smashed
2 red onions, quartered
8 slices bacon
2 Tbsp. instant flour (such as Wondra)
3 cups low-sodium chicken broth

1. Combine the preserves, 1 tablespoon vinegar, the mustard, tyme and 1/2 teaspoon each salt and pepper in a  small bowl. Poke the pork in a few spots with a paring knife, then rub with the garlic, season with salt and pepper. Rub the pork all over with the preserve mixture, then transfer to a large resealable bag and refrigerate at least 2 hours or overnight.
2. About 20 minutes before roasting, remove the pork from the refrigerator and preheat the oven to 325 degrees. Put the red onions in a metal roasting pan and set a rack on top. Wrap the pork* with the bacon, then set on the rack. Roast until the bacon is crisp and a thermometer inserted into the center of the pork registers 145 degrees, about 1 1/2 hours. Transfer the pork to a cutting board; let rest 10 minutes.
3. Meanwhile, make the gravy: Discard all but 2 tablespoons of the dripping from the pan. Place the roasting pan over 2 burners over medium-low heat and whisk in the flour until incorporated. Add the chicken broth and whisk until thickened, about 5 minutes. Add the remaining 2 tablespoons vinegar and season with salt and pepper.
4. Remove the twine and slice the pork. Serve with the onions and gravy.

*How to wrap the pork - Lay the bacon slices over the pork, overlapping them slightly and tucking them under. Tie a piece of kitchen twine around each slice to secure it.


Apple-Bacon Galette
6 slices of bacon
1 1/2 cups, plus 1 Tbsp. all-purpose flour, plus more for dusting
1/2 c. sugar
5 Tbsp. cold unsalted butter, cut into pieces
4 assorted apples (McIntosh, Granny Smith, etc.)
1 Tbsp. fresh lemon juice
1/4 tsp. ground cinnamon
1 egg, large (beaten)
Maple syrup, for brushing

1. Make the crust: Cook the bacon in a large skillet over medium heat, turning occasionally, until golden but still soft, about 6 minutes; remove to paper towels. Reserve 1 tablespoon of the drippings in a small bowl; refrigerate until cold, about 15 minutes.
2. Pulse 2 slices of the bacon in a food processor until finely ground. Add 1 1/2 cups flour and 2 tablespoons sugar and pulse to combine. Add the chilled bacon drippings and pulse to combine. Add the butter and pulse until the mixture looks like coarse meal with some pea-size pieces.  Drizzle in 4 tablespoons cold water and pulse until the dough just comes together. Turn out onto a piece of plastic wrap; use teh plastic to help form the dough into a disk. Wrap and chill until firm, at least 1 hour.
3. Line a baking sheet with parchment paper. Roll out the dough into a 13 inch round between 2 sheets of lightly floured parchment. Peel off the top sheet of parchement, then invert the dough onto the prepared baking sheet. Peel off the sheet of parchment. Refrigerate the dough until ready to use.
4. Preheat the oven to 375 degrees. Make the filling: Peel the apples and slice 1/4" thick. Toss with the lemon juice, cinnamon, 3 tablespoons sugar and the remaining 1 tablespoon flour in a large bowl. Arrange the apples in the center of the dough, leaving a 2-inch border. Fold the edge of the dough over the filling, pleating as needed. Cut the remaining 4 slices bacon into bite-size pieces and sprinkle over the filling.
5. Brush the crust with the egg and sprinkle the remaining 3 tablespoons sugar over the whole galette. Bake until the apples are tender and the crust is golden brown, about 50 minutes. (Tent loosely with foil if the filling gets too brown.) Remove from the oven and brush the filling with maple syrup while still hot. Transfer to a rack to cool slightly before serving. 

(recipes taken from March 2014 Food Network Magazine)

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