Scallion Bacon Ketchup Recipes

BACON SCALLION CREAM SAUCE

Steps:

• In a heavy saucepan, melt butter over medium heat. Add bacon and cook for 3 to 5 minutes, until fat has rendered. Add flour, then stir together and cook over low heat, stirring often, until golden and toasty-smelling, 4 to 6 minutes.
• Add chicken stock and cream, and simmer over low heat until reduced to a thick, pourable gravy, about 10 minutes. Remove from heat. Stir in peppercorns and scallions, and taste for salt, adding more as needed. Serve hot.

BACON CORNBREAD WITH CHEDDAR AND SCALLIONS

Steps:

• Heat oven to 400 degrees. Line a large baking sheet with aluminum foil. Place a wire cooling rack on top of the baking sheet and arrange the bacon on the rack. Bake until the bacon is crisp, 20 to 25 minutes. Remove from oven and let cool. Set 5 bacon strips aside, then chop remaining bacon into small pieces.
• Meanwhile, heat 1 teaspoon olive oil in a medium skillet over medium. Add the chopped scallions, sprinkle with a small pinch of salt and cook, stirring occasionally, until the scallions are browned in spots, about 5 minutes. Set aside.
• Grease a round 8-inch springform pan or cake pan with butter. In a large bowl, whisk together the cornmeal, flour, baking powder and 1/2 teaspoon kosher salt. Add the milk, egg, honey and 1/4 cup olive oil and whisk until smooth. Stir in the chopped bacon, scallions and cheddar cheese. Pour the batter into the prepared pan; use a spoon to spread the batter into an even layer.
• Arrange the remaining bacon strips on top of the batter, trimming them as necessary, then bake until the cornbread is browned and firm in the center, 40 to 45 minutes. Let cool in the pan for 5 minutes, then run a kitchen knife around the edges of the pan to loosen. Cut into pieces and serve warm.

SCALLION-BACON KETCHUP

Steps:

• Cook 4 slices diced bacon until crisp; drain on paper towels, reserving the drippings. Mix 3/4 cup ketchup, 1/4 cup chopped scallions, the bacon and 1 tablespoon each bacon drippings and Worcestershire sauce.

BACON-PICKLE KETCHUP

Steps:

• Cook 4 slices bacon in a skillet over medium heat, turning, until crisp, about 7 minutes. Drain on paper towels, then crumble. Combine 1 cup ketchup, 1/2 finely chopped onion, 1/2 cup relish and 1/4 cup finely chopped pickled jalapenos (drained) in a bowl. Stir in the bacon.

BACON-SCALLION CORNBREAD

Steps:

• Cook bacon until crisp. Drain, let cool, then finely dice.
• Preheat oven to 400 degrees. Butter an 8-inch square baking pan. In a large bowl, stir together cornmeal, flour, sugar, baking powder, salt, and baking soda. In a medium bowl, whisk together melted butter, buttermilk, and eggs. Add buttermilk mixture to flour mixture and stir just until combined (do not overmix). Stir bacon and scallions into batter. Transfer batter to pan and smooth top.
• Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cool in pan on a wire rack, 15 minutes, before serving.

QUICK & EASY BACON, CHEDDAR, SCALLION QUICHE

Steps:

• Preheat oven to 350.
• In a skillet, saute the bacon until cooked through. Remove from heat and dab with a paper towel to remove excess grease. Chop into bacon bits and add to a medium bowl.
• Slice scallions width-wise and add to bacon. Add your shredded cheddar cheese, onion powder, garlic powder, and a pinch of salt and pepper. Toss to combine and evenly distribute between the two pie shells.
• To the same bowl, add your eggs and cream, salt and pepper and whisk to combine. Pour custard evenly over the filling in tart shells and bake for 30 minutes or until shells are golden-brown and custard is set.

BACON AND SCALLION QUICHE

Steps:

• Crust: Pulse flour and salt in a food processor until combined. Add butter and pulse until mixture resembles coarse meal. Whisk together egg and yolk with ice water. Add to flour mixture and pulse until moist crumbs start to form (no longer). Transfer mixture to a piece of plastic wrap and, using wrap and your hands, form into a disk (or 2 disks, if making 2 quiches in pie plates). Refrigerate at least 30 minutes and up to 4 hours.
• Let sit at room temperature until pliable, then roll out dough on a lightly floured surface to a 14-inch round. Fit into a 9-inch springform pan, folding and pressing sides to an even thickness. (Or roll out 2 disks to 11-inch rounds and fit into 8- or 9-inch pie plates.)
• Trim edge of dough flush with top of springform pan. (If using pie plates, fold edges of dough under; crimp as desired.) Wrap in plastic; freeze at least 30 minutes and up to 3 days. Preheat oven to 400 degrees.
• Line crust with parchment; fill with dried beans or pie weights. Bake, with a baking sheet on rack below, 20 minutes; remove paper and beans. Bake until golden, 12 to 15 minutes (8 to 10 minutes, for pie plates). Let cool.
• Reduce oven to 375 degrees. Whisk eggs until smooth, then whisk in remaining ingredients until well combined.
• Pour custard mixture into cooled crust, stopping just short of top (if making in 2 pie plates, divide evenly between crusts). You may not need to use all of custard; be careful not to overfill.
• Top with scallions and bacon. Bake 10 minutes at 375 degrees, then about 1 hour at 325 degrees. Let cool about 1 hour before serving.

BACON KETCHUP!!! TRENDY!!

Steps:

• Roast those peppers!
• Saute onion and garlic in a tablespoon or two of oil until tender and caramelized.
• Add brown sugar to caramelized onions and garlic, and cook a couple of minutes until well integrated.
• Add tomatoes, roast bell peppers, paprika, bay leaf, and fresh thyme. Simmer about one hour.
• Add salt and pepper to taste. Add balsamic vinegar at the end.
• Preheat oven to 350. Place bacon strips on a baking sheet in the oven until they are crispy all over. Drain on paper towels and dice into small pieces; fold into ketchup.
• Serve with hamburgers, French fries, grilled cheese, or anything else you wish had some bacon on it.

PEANUT BUTTER, SCALLION, AND BACON CANAPES

Steps:

• In a small bowl stir together the peanut butter, the scallions, the lemon juice, the soy sauce, 1 tablespoon of the mayonnaise, and the brown sugar. Spread the bread slices lightly with the additional mayonnaise, spread the peanut butter mixture on the slices, and cut the slices into quarters. Arrange the canapés on a baking sheet, put a piece of bacon on top of each canapé, and bake the canapés in the middle of a preheated 425°F. oven for 8 to 10 minutes, or until the bacon is crisp.

BACON, CHEDDAR, AND SCALLION BREADS

Steps:

• Into a bowl sift together the flour, the baking powder, the baking soda, and the sugar. In a skillet cook the scallion with the pepper, the salt, and the caraway seeds in reserved bacon fat over moderately low heat, stirring, until it is soft and let the mixture cool. In a large bowl whisk together the eggs, the milk, the mustard, the shortening, and the scallion mixture, add the flour mixture, and stir the batter until it is just combined. Stir in the Cheddar, divide the batter among 4 buttered and floured loaf pans, each 5 3/4 by 3 1/4 by 2 inches, and bake the breads in the middle of a preheated 350°F. oven for 35 to 40 minutes, or until a tester comes out clean. Remove the breads from the pans and let them cool, right sides up, on a rack. The breads keep, wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month.