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Chef Paul Kahan of The Publican in Chicago ages duck breasts on the bone in the refrigerator for up to 1 week. Boneless duck breasts can be aged using the same method, although the results won't be as dramatic; if you're short on time, use unaged duck.
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Grated Gruyère cheese melts among ribbons of leafy Swiss chard and slices of Canadian bacon and potato. The dish bakes until the cheese on top is a crusty golden brown.
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Always a popular combination, Bosc pear slices, crumbled bacon, and melted blue cheese top focaccia bread slices to make tantalizing broiled sandwiches to serve for brunch or a light supper.
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Tender cheesy grits are served with cooked shrimp and bacon in a Carolina brunch classic.
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Grilled jalapeno peppers wrapped with bacon and stuffed with a mixture of cream cheese, sun-dried tomatoes, and chopped fresh basil make a zesty appetizer. The peppers can also be oven roasted, and red or yellow bell peppers can also be used.
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Deviled eggs get a south-of-the-border kick from homemade chipotle sauce, and a sweet-salty touch from maple-cured bacon.
www.simplyrecipes.com
Wedge salad with blue cheese dressing is such a classic! Made with iceberg lettuce, crispy bacon, cherry tomatoes, and homemade blue cheese dressing. 15 minutes and it's ready for the table!
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Make old-fashioned baked beans at home in your slow cooker.
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SPAM® with Bacon is sauteed with onion and cubed avocado and topped with an over easy egg.
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Bacon and eggs are folded into this potato salad that is perfect for parties or an every day meal.
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Fresh broccoli, shredded carrot and crumbled bacon are tossed in a mayonnaise-based dressing in this salad serving 12.
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This traditional egg salad comes with an added twist thanks to crispy bacon, zesty lemon juice, and fresh dill.