Food Network Magazine - (11)November 2020

1. Bring 1 cup water, 1 sliced stick butter and ½ teaspoon each kosher salt and pepper to
   a boil in a saucepan. Add 1 cup flour, reduce the heat to low and cook, stirring, until the
   mixture pulls away from the pan and looks shiny, about 3 minutes.


2. Transfer the dough to a stand mixer; beat in 4 eggs, one at a time, on medium speed
   until smooth. Stir in 6 finely chopped cooked thick-cut bacon slices, ¾ cup grated smoked
   gouda and 2 tablespoons chopped chives. Transfer to a piping bag; snip off the end. Pipe
   tablespoon-size mounds onto 2 parchment-lined baking sheets. Sprinkle with more gouda.


3. Bake at 400 ̊, until the gougères are puffed and golden, 25 to 30 minutes, rotating the
   pan after 20 minutes. Makes 35 to 40.


4. Microwave 2 medium sweet potatoes until just softened, 6 to 7 minutes. Let cool
   slightly, then trim off the ends and slice into ¼- to ½-inch-thick rounds.


5. Cook 6 bacon slices in 1 tablespoon vegetable oil in a large skillet over medium heat
   until crisp, about 12 minutes; drain on paper towels and break into pieces. Combine
   1 tablespoon bacon drippings with ⅓ cup mayonnaise; season with salt and pepper. Cook
   the sweet potato rounds in the remaining drippings (add more oil to the pan if needed),
   turning, until crisp, 15 to 20 minutes. Drain on paper towels and season with salt.


6. Top each sweet potato round with some of the mayonnaise, a small piece of lettuce, more
   mayonnaise, jarred sun-dried tomato bruschetta topping and the bacon. Makes 18 to 24.


7. Put 4 thick-cut bacon slices on a rack set on a baking sheet. Place in a cold oven, set the
   temperature to 400 ̊ and bake 35 to 40 minutes, rotating the pan halfway through. Let
   cool, then cut each slice into 6 pieces.


8. Combine 3 tablespoons mayonnaise, 1 tablespoon yellow mustard, 2 teaspoons relish,
   1 teaspoon celery salt, a few dashes of hot sauce and a pinch of pepper in a food processor.
   Add 2 chopped hard-boiled eggs; puree. Transfer to a piping bag with a star tip.


9. Pipe the egg mixture onto each bacon piece and top with paprika and chopped chives.
   Makes about 24.


10. Stir 8 ounces softened cream cheese, 4 chopped cooked thick-cut bacon slices, two
    6-ounce cans crabmeat (picked over), 3 sliced scallions, 4 teaspoons soy sauce, a few
    dashes Worcestershire sauce and ½ teaspoon red pepper flakes in a large bowl.


11. Place a teaspoonful of filling on a wonton wrapper, brush the edges with beaten egg,
    then fold in the corners of the wrapper to make a pyramid-like shape, pinching to seal;
    repeat to make more. Put on a baking sheet and freeze 1 hour.


12. Working in batches, fry in 2 inches 350 ̊ vegetable oil until golden brown, about
    3 minutes; drain on paper towels. Serve with duck sauce. Makes about 40.


13. Combine ½ cup brown sugar and 2½ teaspoons gochugaru (Korean red pepper flakes)
    and spread on a plate. Coat one 12-ounce package thick-cut bacon in the sugar mixture,
    pressing each slice on both sides to adhere.


14. Lay the bacon on a parchment-lined baking sheet and bake at 325 ̊, rotating the pan
    and flipping the bacon halfway through, until the bacon is dark brown and caramelized,
    30 to 40 minutes. Sprinkle with toasted sesame seeds on both sides, then let cool
    completely to harden. Makes about 12.

60 FOOD NETWORK MAGAZINE ●NOVEMBER 2020

fun

cooking

Bacon Gougores

BLT Sweet Potatoes

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