B is for Bacon Bacon is a type of salt-cured pork made from various cuts, typically from the pork belly or from the less......
Bacon is a type of salt-cured pork made from various cuts, typically from the pork belly or from the less fatty back cuts. It is eaten on its own, as a side dish, or used as a minor ingredient to flavor dishes. Historically, the curing of pork was necessary for the safe, long-term preservation of meat, but the flavor it imparts has become much prized. Several alternatives to and substitutions for bacon have been created and include beef, chicken, turkey, bison, and coconut bacon.
Yield: 8 servings · Prep time: 15 minutes · Cook time: 8 hours, 15 minutes· Total time: 8 hours, 30 minutes
6 slices bacon
3 pounds red potatoes, chopped
1-1/2 cups shredded cheddar cheese, divided
1 tablespoon ranch seasoning and salad dressing mix, or more, to taste
2 tablespoons chopped chives
Preheat oven to 400 degrees.
Line a baking sheet with aluminum foil.
Spread bacon in a single layer onto the prepared baking sheet. Place into oven and bake until brown and crispy, about 12-14 minutes. Let cool before crumbling; set aside.
Line a slow cooker with aluminum foil, leaving enough to overhang to wrap the potatoes on top, and coat with nonstick spray.
Place a layer of potatoes evenly into the slow cooker. Top with cheese, ranch seasoning, and bacon, repeating 2 more times and reserving 1/2 cup cheese.
Cover potatoes with aluminum foil, then lid, and cook on low heat for 7-8 hours or high heat for 3-4 hours, or until potatoes are tender. Sprinkle with remaining 1/2 cup cheese. Cover and cook until melted, about 1-2 minutes.
Serve immediately, garnished with chives.
Yield: 8 servings · Prep time: 2 hours 15 minutes · Cook time: 10 minutes · Total time: 2 Hours 25 minutes
6 slices bacon, diced
1/4 cup pecans, chopped
1/4 cup fresh parsley leaves, chopped, divided
2 (8-ounce) packages cream cheese, at room temperature
1 cup shredded sharp cheddar cheese
1/4 cup crumbled goat cheese
1 (1-ounce) package ranch seasoning and salad dressing mix, prepared (or equal amount of homemade or store-bought)
1 teaspoon Worcestershire sauce
Bring bacon to room temperature. Lay out the strips without overlapping in a cold pan. Cook over medium heat. Turn the strips as needed, until they reach the desired crispness, 8 to 12 minutes. Drain well on a paper-towel-lined platter. After bacon has cooled, dice.
In a small bowl, combine half of the diced bacon, pecans and 2 tablespoons parsley; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese, cheddar cheese, goat cheese, ranch seasoning, Worcestershire, and remaining bacon and parsley on medium-high until well combined and fluffy, about 1-2 minutes.
Cover and place in the refrigerator for at least 2 hours or overnight. Shape the mixture into a ball and roll in the prepared bacon-pecan mixture.
Serve with crackers.
The Classic Method: In a Skillet
This tried-and-true method is the obvious choice when you need to cook 6 to 8 slices at a time.
Pull out the bacon from the fridge 15 to 20 minutes before cooking. At room temperature, bacon just cooks up better (like steak).
Don’t preheat the skillet. Lay out the bacon strips without overlapping in a cold pan. This helps the fat render slowly, for consistently cooked strips.
Cook over medium heat — again, good for even rendering. Turn the strips as needed, until they reach the desired crispness, 8 to 12 minutes.
Drain well on a paper-towel-lined platter.
For Feeding a Crowd: In the Oven
Make this your go-to method when you need bacon for a big group and do not want to bother making multiple batches. Plus, there is no turning and cleanup is simple.
Line a rimmed baking sheet with foil or parchment paper and lay out as many bacon strips as will fit snugly without overlapping.
Place in a cold oven. Then heat the oven to 400 degrees and bake to desired crispness, 25 to 35 minutes.
Drain well on a paper-towel-lined platter.
For Just a Few Strips: In the Microwave
When you need only a few pieces of bacon for a burger or BLT, this is a quick and easy way to go.
Line a microwave-safe plate with 2 layers of paper towels.
Lay out the bacon strips without overlapping. Cover with 2 more paper towels.
Cook in the microwave on high to desired crispness, 4 to 6 minutes. Since the strips cook on paper towels, no draining is necessary.
Today marks the start of our annual fundraiser, Food for February, that will run in-store and online the entire month of December. Donations will go to Bend’s Family Kitchen, Sisters Kiwanis and Meals on Wheels of Central Oregon, enabling their food budgets to go further by buying food at wholesale cost, to feed our hungry neighbors....