3 recipes that use streaky bacon, with photos, step-by-step instructions and cook times. The quickest, Duelos y quebrantos, takes 17 minutes. It is most often cooked with egg, bay leaf and butter.
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Manhattan clam chowder swaps New England's cream for tomatoes, a style that grew up in the Portuguese and Italian fish restaurants of New York and Coney Island and is still ladled out in Fulton Street lunch counters. It is a brothy red soup with clams, potato, carrot, celery and a little bacon (pork), lighter than the white kind and peppery with thyme. Chef's tip: add the chopped clams only for the last few minutes; long boiling turns them to rubber.
Cervantes names this dish in the first lines of Don Quixote as the knight's Saturday supper, and in La Mancha it is still a quick, filling plate of soft eggs scrambled into fried chorizo and streaky bacon. It turns up for a late breakfast in roadside inns near Campo de Criptana, or for supper on a busy weeknight with bread and a salad. This contains pork (chorizo and bacon). Chef's tip: take the pan off the heat while the eggs still look slightly wet; they finish cooking on the plate.
The Hangtown fry is said to have been ordered by a miner who struck gold near Placerville, then nicknamed Hangtown, in 1849, asking for the dearest dish in the house: oysters shipped up from San Francisco Bay, bacon (pork) and eggs, which were rare and costly in the gold fields. Today it is brunch at old San Francisco grills. Crisp crumbed oysters and bacon are set in a soft omelette. Chef's tip: fry the oysters before they meet the egg so their coating stays crisp.
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