Hot Bacon Vinaigrette Dressing Food

WARM BACON VINAIGRETTE

Steps:

• Cook bacon in large skillet until crisp; remove bacon and drain on paper towels. Reserve 2 T drippings in skillet.
• Cook shallots and garlic in hot drippings for 3 minutes, or until tender. Add brown sugar and cook stirring constantly for one minute or until sugar is dissolved.
• Process garlic mixture, orange juice, and remaining ingredients in blender until combined.
• FYI the cooked bacon is not actually used in this recipe, but you can top your salad with it if desired.

HOT BACON VINAIGRETTE DRESSING

Steps:

• Place the bacon in a medium saucepan over low heat and stir until some of the fat begins to render from the bacon. Raise the heat to medium and cook the bacon, stirring frequently, until it is crispy. Use a slotted spoon to transfer the crisp bacon to a paper towel lined plate, keeping all of the fat drippings in the pan.
• Return the pan to the burner. Add the garlic, swirl, and immediately add the remaining dressing ingredients. Bring the mixture to a boil and let it cook for 1 minute, or until the dressing coats the back of a spoon. It should leave a trail when your finger is drawn through the dressing on the back of the spoon. Stir in the bacon.
• Use immediately or transfer to a heat proof jar with a tight fitting lid and store in the refrigerator for up to 5 days, gently reheating and stirring before serving.

SPINACH SALAD WITH WARM BACON DRESSING

Steps:

• Remove the stems from the spinach and wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside.
• Place the eggs into an electric kettle and cover with cold water by at least 1-inch. Turn the kettle on. Once the water comes to a boil, the kettle will turn itself off. Leave the eggs in the water for 15 minutes. Remove and peel off the shell. Slice each egg into 8 pieces and set aside.
• While the eggs are cooking, fry the bacon and remove to a paper towel to drain, reserving 3 tablespoons of the rendered fat. Crumble the bacon and set aside.
• Transfer the fat to a small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a small pinch each of kosher salt and black pepper.
• Add the mushrooms and the sliced onion to the spinach and toss. Add the dressing and bacon and toss to combine. Divide the spinach between 4 plates or bowls and evenly divide the egg among them. Season with pepper, as desired. Serve immediately.

WARM BACON AND SHALLOT VINAIGRETTE

Steps:

• Put the bacon in a small saucepan over medium heat and cook, stirring often so the bacon doesn't burn, until the fat begins to render. Add the shallots and cook until softened, about 3 minutes. Remove the pan from the heat and whisk in the sherry vinegar and mustard, followed by the olive oil and tarragon. Season as needed with salt and pepper.
• Pour the vinaigrette over the greens in a bowl and toss. Add the goat cheese and toss again. Serve immediately.

WARM BACON-MUSHROOM VINAIGRETTE

Steps:

• Cut 4 ounces bacon (about 4 slices) into 1/2"-wide strips. Cook bacon with 3 tablespoons water in a medium skillet over medium heat, stirring often, until bacon starts to crisp. Add 2 cups sliced mushrooms; cook, tossing occasionally, until tender, 5-6 minutes. Add 3 tablespoons Sherry vinegar and 1/4 cup water; simmer until reduced by half, about 1 minute. Stir in 2 tablespoons vegetable oil. Season with kosher salt and freshly ground black pepper. Stir in 2 tablespoons chopped flat-leaf parsley. DO AHEAD: Can be made 1 day ahead. Rewarm before using.

BENNIGAN'S HOT BACON DRESSING

Steps:

• Place the bacon grease in a saucepan over medium high heat.
• Add the onions and saute until the onions start to blacken. While the onions are caramelizing, in a mixing bowl place the water, honey, pepper sauce, and red wine vinegar.
• Using a wire whisk, mix the ingredients well.
• Add the cornstarch and whisk well. After the onions have caramelized, add the Dijon mustard to the onions and stir together with a rubber spatula.
• Add the water, vinegar, pepper sauce, honey and cornstarch to the mustard and onions and mix.
• Continue stirring until mix thickens and comes to a boil.
• Remove from heat and store in refrigerator until needed.
• To reheat use a double boiler.

HOT BACON DRESSING

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• In a medium bowl, whisk together the sugar, cornstarch and salt, and slowly pour in water and vinegar, whisking constantly.
• In a medium skillet, add the crumbled bacon and pour the vinegar mixture over it. Cook over medium heat, stirring constantly, until mixture thickens.