Bacon recipes required

I've got a new cast iron pan and I'm busy seasoning it. And since I know this forum as containing the highest number of bacon lovers, I thought: maybe anyone can give me a creative bacon recipe.

I ask creative, because I've run out of ideas. I seldom do breakfast. So bacon with eggs, which I did for the last two days: too heavy for me. Bacon-wrapped sausage/chicken/catfish? Great, but not for the second day. Same with plain good baked crispy bacon which I throw over a chili con carne/pasta/...

Anyone who's got slightly higher end/more original bacon recipes?

 

http://www.neatorama.com/2015/05/14/Swineapple-Hollowed-Out-Pineapple-Stuffed-With-Ribs-Bacon/

To utilize the new pan could sear it and then go to the oven. More pork than a congressional bill.

 

I'd be willing to bet money that Jim has some bacon recipes.

 

BLT sangwitch. Bacon on a spinach salad.
Bacon burger.
Bacon and avocado dip or sandwich spread.
Bacon and black bean casserole. German potato salad.
Stuffed tomatos with bacon and savory veg. Bacon and onion on stringbeans.
Roasted Brussels sprouts and bacon.
Liver and bacon.
A fatty wrapped in bacon.
Brown sugar cased bacon.

 

Roasted brussel sprouts with bacon. ..
Mmmmmm bacon....
Knew you'd come through Jim.

 

Rumaki, but kind of not dependent on your cast iron pan.

I like my bacon plain anyway though, pan is good for that.

 

Speaking of bacon cheeseburgers...

http://www.dfw.com/2013/08/14/817937/weekend-chef-bacon-weave-cheeseburger.html

 

http://chefmichaelsmith.com/recipe/potato-bacon-cheddar-tart/ Your welcome!

 

Thanks guys! That swineapple looks spectacular! Nice little project for this weekend...

A related question. I've never shaved a pineapple. What knife do you guys use? Is a hard J-knife which has an acute angle too risky? Should I use a J-knife with an obtuse angle? Or a western knife?

 

Here's another recipe I must try: pan pizza. Not really suitable for seasoning a pan, but you can make it with bacon: http://www.seriouseats.com/2014/10/cast-iron-skillet-tortilla-pizza-bar-pie-food-lab.html

 

Quiche Lorraine.

 

pretty much any old gyuto will do, or a suji. If the edge is super-thin, you might want to choose a different gyuto/suji as sometimes the eyes can be a little hard...but unless you think the edge is particularly fragile, it should be fine.

 

Bacon brittle:

 

as to the pinapple i use one of my shefs i woudl not use a nakiri or laser gyuto. as to one thing im sure we al know here but i will point out again if there is any green on the pineapple its not ripe i see people all the time buy one and then eate it right away nasty sour yellow hunks 2