236. CHICKEN, BACON, and PIG’S TROTTER

serves four


3 pig’s trotters
2 carrots, peeled
1 whole head of garlic, skin on
2 onions, peeled and halved
a bundle of fresh herbs tied together
2 bay leaves
2 stalks of celery, chopped
1 leek, cleaned
12 black peppercorns
1 bottle of red wine
2 quarts chicken stock
duck fat or unsalted butter
1 lb. smoked streaky bacon, rind removed in one piece, rolled and tied, and bacon cut into chunks
12 shallots, peeled
1 chicken, cut into serving pieces and seasoned with salt and freshly ground black pepper


In a pan place the trotters, carrots, garlic, onions, herb bundle, bay leaves, celery, leek, and peppercorns, cover with wine and chicken stock, cover with the lid, and place in a medium 350 degree oven for 3 hours until the trotters are thoroughly cooked. Remove the trotters from the pan and allow to cool until handleable. Strain the remaining liquor into a clean pan, discard the vegetables, and place on the heat. Bring to a simmer and allow to reduce. Meanwhile your trotters have cooled, so pluck the skin and flesh off the bones and add this to your simmering sauce, and cook for 1 hour. Then get a frying pan hot, add duck fat or butter and brown the bacon rind and shallots, and add these to your simmering pot (do not clean the frying pan); let this all cook together for a further 30 minutes.

Meanwhile, in the frying pan you have kept, brown your pieces of chicken. Place the chicken in an ovenproof dish, then pour over it the trotter skin and meat, chunks of bacon, shallot-rind mixture, and the juice. Check for seasoning, as the bacon will give saltiness. Cover and place in a hot 425 degree oven for 40 minutes, then uncover for 10 minutes more. When it’s ready, serve straightaway with mashed potatoes. A delicious extra for dipping in the sauce is triangles of white bread fried in duck fat.


courtesy of: The Whole Beast: Nose to Tail Eating, by Fergus Henderson. New York: Harper Collins/Ecco, 2004, p. 114.

235. SHRIMP, EGG, BACON and RICE PIE

makes 6 to 8 servings


1 lb. small fresh shrimp
6 strips lean bacon
3 large ripe tomatoes, peeled, seeded, and coarsely chopped (juices included)
1 tablespoon Worcestershire sauce
salt and black pepper to taste
1 cup cooked long-grain rice (not quick-cooking)
4 large hard-boiled eggs, sliced
1 cup dry bread crumbs
3 tablespoons butter

Place the shrimp in a pot with enough water to cover, bring to a boil, and remove from the heat. When cool enough to handle, shell and devein the shrimp and set aside.

In a medium-size skillet, fry the bacon till crisp, drain on paper towels, and crumble.

Meanwhile, in a medium-size mixing bowl, combine the tomatoes with their juices and the Worcestershire, season with salt and pepper, mix well, and set aside.

Preheat the oven to 350 degrees. Butter a 2-quart casserole.

Spoon two-thirds of the tomatoes over the bottom of the prepared casserole. Arrange the shrimp evenly over the tomatoes, layer the rice over the tomatoes, layer the egg slices over the rice, sprinkle the crumbled bacon evenly over the eggs, and spoon the remaining tomatoes evenly over the top.

In a small mixing bowl, toss the bread crumbs with the butter, spoon evenly over the top of the casserole, and bake till golden brown, 20 to 25 minutes.


courtesy of: Crazy for Casseroles: 275 All-American Hot-Dish Classics, by James Villas. Boston: Harvard Common Press, 2003. p. 63.

234. BACON and SMOKED OYSTERS

2 cans smoked oysters
1/4 cup light vegetable oil
1/2 lb bacon
3 tablespoons minced garlic
toothpicks

Cut bacon strips in thirds. Wrap a bacon slice around each oyster and place a toothpick through to hold it in place. In a medium skillet heat oil and garlic. Cook wrapped oysters in oil until bacon is crisp. Remove from pan and place on a paper towel to drain.


courtesy of: KPAX-Missoula, Montana's News Station

233. PASTA with BRUSSEL SPROUTS and BACON

serves 4


6 oz. bacon (about 7 slices), cut into ¾-inch pieces
up to ¼ cup extra-virgin olive oil
2 large garlic cloves, minced
4 large shallots, cut into thin rounds
1¼ lb. brussel sprouts, trimmed and halved (quartered if large)
1¼ cups homemade or low-sodium store-bought chicken stock
coarse salt and freshly ground pepper
12 oz. rigatoni pasta
½ cup freshly grated Parmesan cheese, plus more for serving
1/3 cup coarsely chopped fresh large sage leaves (about 20 leaves)

Heat a dry large skillet over medium heat. Add bacon; cook, stirring occasionally, until crisp, 5 to 7 minutes. Using a slotted spoon, transfer to a paper towel-lined plate to drain. Add enough oil to bacon fat in skillet to total 2 tablespoons. Add garlic, shallots, and sprouts; cook, stirring occasionally, until pale golden, about 3 minutes. Add stock; season with salt and pepper. Cook until most of the liquid has been absorbed and sprouts are tender, 10 to 12 minutes.

Meanwhile, bring a large pot of water to a boil; add 1 tablespoon salt and the pasta. Cook according to package directions until al dente. Drain, reserving ½ cup cooking liquid; return pasta to pot.

Stir in sprouts mixture, reserved ½ cup cooking liquid, and cheese. Drizzle with 2 tablespoons oil; add sage and bacon. Toss until combined. Serve with more cheese.


courtesy of: Martha Stewart Living Annual Recipes 2005, from the editors of Martha Stewart Living. New York: Martha Stewart Living Omnimedia, Inc., 2004. p. 261.

232. SMOKED BACON and CHICKEN COBB SALAD

serves 4 to 6

1 lb. bacon, diced, fried and drained
1 lb. chicken breast, skinned, in ½-inch cubes
1 large head red leaf lettuce, shredded
Dice in ¼-inch cubes: 1 large tomato, 1 red bell pepper, 1 green bell pepper
¼ pound blue cheese, crumbled (about 1 cup)

Dressing:
2/3 cup extra virgin olive oil
3 tablespoons balsamic or red wine vinegar
1 teaspoon sugar
1/8 teaspoon salt
freshly ground black pepper to taste

Whisk dressing ingredients together in small bowl. In large bowl, toss shredded lettuce with dressing mixture. Divide lettuce onto 4 or 6 plates.

Arrange (in this order): chicken, green and red peppers, bacon pieces, cheese and tomatoes in strips across lettuce and serve.


courtesy of: Nueske Applewood-Smoked Meats, Rural Route #2, P.O. Box D, Wittenberg, WI 54499, 1-800-392-2266, Service: 1-800-720-1153

231. QUINOA STUFFING with BACON and NUTS

makes enough to stuff a 6- to 8-pound bird

time: 30 minutes


½ lb. bacon
2 cups chopped onion
1 teaspoon minced garlic
1 recipe basic quinoa, about 2 cups (see QUINOA)
½ cup pine nuts or walnuts
½ cup white wine (preferred), chicken, beef, or vegetable stock, or water
1½ teaspoons fresh thyme leaves or about ¾ teaspoon dried thyme, or 1 teaspoon fresh or dried rosemary or winter savory
1 bay leaf
salt and freshly ground black pepper

QUINOA
1 cup quinoa, rinsed in several changes of water
2 cups water, plus ¼ cup if needed
salt and freshly ground black pepper to taste

For Quinoa:

Combine the quinoa, water, salt, and pepper in a medium saucepan and turn the heat to high. Bring to a boil, cover, lower the heat, and simmer gently for about 15 minutes.

If all the water has been absorbed but the quinoa is not tender, add ¼ cup water and continue to cook until tender. If any water remains, remove the lid and raise the heat a bit. Cook, stirring, until the water evaporates.


For Stuffing:

If using slab bacon, cut it into ½-inch cubes. Cook the bacon cubes or strips in a large skillet over medium heat, stirring or turning, until crisp but not burned. Remove the bacon with a slotted spoon and drain all but 3 tablespoons of the fat from the skillet.

Still over medium heat, add the onions and cook, stirring, until softened, about 5 minutes; add the garlic, quinoa, nuts, liquid, thyme, bay leaf, and bacon (crumble if using strips).

Cook for 2 minutes, stirring. Season to taste with salt – you may not need any – and pepper, and remove from the heat. Cool to room temperature, remove and discard the bay leaf, then stuff the bird and roast it.


courtesy of: How To Cook Everything: Simple Recipes for Great Food, by Mark Bittman. New York: MacMillan, 1998. p. 196

230. CHRISTMAS BRUNCH CASSEROLE

1 pound bacon
1 tablespoon butter
2 onions, chopped
2 cups fresh sliced mushrooms
4 cups frozen hash brown potatoes, thawed
1 teaspoon salt
1/4 teaspoon garlic salt
1/2 teaspoon ground black pepper
4 eggs
1 1/2 cup milk
1 pinch dried parsley
1 cup shredded Cheddar cheese

Preheat oven to 400 degrees F. Grease a 9x13 inch casserole dish.

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.

In a separate skillet, melt the butter and fry onions and mushrooms until tender. Place potatoes in bottom of prepared dish.

Sprinkle with salt, garlic salt, and pepper. Top with bacon, then onions and mushrooms.

In a large bowl, beat eggs with milk and parsley. Pour over casserole. Top with grated cheese. Cover and refrigerate overnight.

Bake in preheated oven for 1 hr or until set. If preparing and baking the same day, cook for 45 minutes.


courtesy of: Travis and Jenn Bartimus / cdkitchen.com

229. ZUCCHINI, BACON, and GRUYERE QUICHE

makes 6 to 8 main-course servings


1 (9-inch) refrigerated pie dough round (from a 15-oz package)
1/4 lb sliced bacon, coarsely chopped
2 medium zucchini (3/4 lb total), halved lengthwise, then cut crosswise into 1/8-inch-thick slices
1/2 teaspoon salt
3/4 cup heavy cream
3/4 cup whole milk
1/4 teaspoon black pepper
3 large eggs
2 oz Gruyère, coarsely grated (1 cup)

Special equipment: a 9 1/2-inch deep-dish pie plate


Put oven rack in middle position and preheat oven to 450°F.

Fit pie dough into pie plate and lightly prick all over. Bake according to package instructions, then transfer crust in pie plate to a rack.

Reduce oven temperature to 350°F.

While crust bakes, cook bacon in a 12-inch heavy skillet over moderately high heat, stirring occasionally, until just crisp, about 6 minutes. Transfer bacon with a slotted spoon to a paper-towel-lined plate, reserving fat in skillet.

Add zucchini and 1/4 teaspoon salt to fat in skillet and sauté over moderately high heat, stirring frequently, until zucchini is tender and starting to brown, about 5 minutes, then transfer with slotted spoon to a plate.

Heat cream, milk, pepper, and remaining 1/4 teaspoon salt in a 1- to 2-quart saucepan until mixture reaches a bare simmer, then remove from heat.

Whisk together eggs in a large heatproof bowl, then gradually whisk in hot cream mixture until combined. Stir in bacon, zucchini, and cheese and pour into piecrust. Bake until filling is just set, 25 to 30 minutes. Transfer quiche in pan to rack to cool slightly, about 20 minutes.


courtesy of: Gourmet ("Quick Kitchen"), December 2005

228. MAMAN’S SOUPE DE LEGUMES aux LARDONS

a.k.a. Mom’s vegetable soup with bacon

serves 6


4 slices of thickly-cut bacon, cut in 1" strips
½ green cabbage, minced
4 medium-size carrots, cubed
2 medium-size turnips, peeled and cubed.
4 medium-size potatoes, peeled and cubed
2 leeks (white and light green parts only), cut in 1" strips
! ½ cups of green beans, cut in 1" pieces
2 stalks of celery
1 large onion, minced
1 can (35 oz.) Italian tomatoes, cut up in small pieces (save the juice)
4 escarole leaves, chopped
2 Bay leaves
A few sprigs of parsley, minced.
2 cups of chicken broth
7 cups of water
Pinch of thyme
3 Tbsp olive oil and 1 Tbsp butter
The crust from a piece of fresh Parmesan cheese
Salt and pepper to taste (check first because of the bacon)

In a large pot, cook the bacon until it’s done but not crisp. Set aside. Drain the bacon fat and wipe the pot with a paper towel. Add the olive oil and butter in the pot. Heat over medium heat until the butter is melted. Add the onion and the leeks and cook until softened but not browned. Add the rest of the vegetables, herbs and seasonings along with the cheese crust and the bacon. Then add liquids. Bring to a boil then reduce the heat and simmer gently for 2 hours. Remove the bay leaves and serve.

NOTE: You may leave the bacon fat if you want, but depending how much has accumulated, you may want to decrease the amount of olive oil.


courtesy of: Christiane Heggan, Medford, New Jersey

227. CRAN-BRIE-BACON SALAD with GREEN MOUNTAIN DRESSING

makes 6 servings


8 oz Brie cheese
6 sheets phyllo dough
Cooking spray
2 slices bacon, chopped
2 tablespoons minced shallots
1 cup plain nonfat yogurt
1/4 cup pure maple syrup
4 teaspoons lemon juice
1/2 teaspoon salt
2 (10 oz) bags baby salad greens
3/4 cup dried sweetened cranberries
1/2 cup toasted walnut halves

Heat oven to 400°F. Slice Brie into 6 equal portions. Spray 1 sheet phyllo with cooking spray. Fold in half from 1 short end and spray. Fold in half again from 1 short end and spray. Place 1 portion of brie near bottom of 1 short side; fold in sides then roll up to form a cylinder; spray. Place on a small-sprayed baking sheet and bake until golden brown, 10 – 12 minutes.

Meanwhile, in a small skillet, cook bacon until crisp; drain. Discard all but 1 teaspoon fat and sauté shallots until tender, 3-4 minutes. Remove from heat and stir in the yogurt, maple syrup, lemon juice and salt. Toss salad greens with enough dressing to coat and divide among 6 salad plates. Place a Brie packet on each and sprinkle with bacon, cranberries and walnuts.


courtesy of: Julie DeMatteo, Clementon, New Jersey / Stonyfield Farm Cooking Contest

226. BACON TORTILLA ROLLS

1 cup mayonnaise
1 cup sour cream
bacon
2 packages frozen chopped spinach (cooked and drained)
1/2 package Ranch House dry dressing (buttermilk)
flour tortillas

Mix all of the above (except tortillas) at least 2 hours in advance. Roll the mixture in tortillas. Put in refrigerator at least 2 hours before slicing. Slice about ¼" thick.


courtesy of: Bonnie Anderson, Mt.Juliet, TN / KOA - Campgrounds of America

225. RABBIT WRAPPED in FENNEL and BACON

makes one rabbit (see note)


1 whole wild or tame rabbit
a healthy splash of extra-virgin olive oil
sea salt and freshly ground black pepper
a bundle of the stems of dried fennel (which can be obtained from good food shops, or you can pick and dry them yourself)
20 slices smoked streaky bacon
4 heads of garlic, skin on
1/4 bottle of white wine
2 cups chicken stock

Splash and rub your rabbit with oil, season enthusiastically with salt and pepper, then surround with the dried fennel from end to end and tummy to back (so it starts to look like a scene from The Wicker Man). Hold these in place by wrapping the whole thing in the strips of streaky bacon.

Lay in a deepish roasting pan or dish, nestle the garlic next to the rabbit, pour the wine and stock around it, and roast in a medium to hot 375 degree oven for approximately 1 1/2 hours, depending on the size of the rabbit (tame ones may only take 1 hour); check with a knife in its thigh to see if it is giving. The aim of this dish is a rabbit that's well cooked, but still moist thanks to the insulation we have provided.

When cooked removed the fennel. Unfortunately, it is not edible, but the bacon should be wonderfully crispy. When a cleaver or heavy knife, chop the rabbit into chunks and serve with the garlic and a jug of the juices from the pan.

NOTE: A tame rabbit will certainly feed four. A wild rabbit will feed between two and three, depending on its size.


courtesy of: The Whole Beast: nose to tail eating, by Fergus Henderson. New York: Harper Collins/ECCO, 2004. p. 119.

224. BACON PILAF

makes 4 to 6 servings


2 tablespoons unsalted margarine or butter
2 medium tomatoes, coarsley chopped
1/4 cup sliced green onions
8 slices bacon, cooked crisp and crumbled
1 cup uncooked rice
1 teaspoon no salt added chicken-flavor instant bouillon

Melt margarine in large skillet or saucepan over medium heat. Add tomatoes and green onions; saute for 2 minutes. Stir in 2 cups water and remaining ingredients. Heat to boiling; reduce heat and cover. Simmer about 20 to 25 minutes, or until liquid is absorbed. Fluff rice with fork before serving. Garnish with parsley, if desired.


courtesy of: Great American Brand Name Recipes Cookbook. Lincolnwood, IL: Publications International, Ltd., 1992, p. 220.

223. BITCH BACON BREAD STICKS

30 slices of thinly sliced bacon (about)
box of grissini bread sticks
1/3 cup brown sugar
3 tablespoons chili powder

Preheat the oven to 350 degrees. Wrap a thin slice of bacon around each long, skinny bread stick in a delightful spiral of fat. Mix together brown sugar and chili powder in a long, shallow dish (long enough to lay a bread stick down in) and smash out any lumps with a fork and generally mix it all up real good. Roll each bacon-wrapped bread stick in that hot sugar and set them, one by one, on the rack of a broiler pan, about 1/2 inch apart, and then bake them for about 20 minutes - during which time that sugar will caramelize in the bacon fat and the bacon will turn wonderfully golden. They'll then be loosened with a spatula and cooled on that rack on the counter for a few minutes before they are placed on a serving platter, but that's okay - you want to eat 'em at room temp, anyway.


courtesy of: The Sweet Potato Queens' Big-Ass Cookbook (and Financial Planner), by Jill Conner Browne. New York: Three Rivers Press, 2003. p. 79

222. BACON LOVERS' MASHED POTATOES

makes 10 servings


2 lb. Red Bliss potatoes, unpeeled, quartered
2 lb. Yukon Gold potatoes, peeled and quartered
Kosher salt
16 strip bacon, stacked and thinly sliced crosswise (see Note)
1/4 cup cold water
2 white onions, finely chopped
1 1/2 cups milk, plus more as needed
1 cup heavy cream
4 tablespoons unsalted butter
freshly ground white pepper
2 tablespoons chopped freshly parsley (optional)


In a large pot, combine the Red Bliss and Yukon Gold potatoes. Fill the pot with water and bring to a boil over high heat; salt the water. Allow the potatoes to boil steadily until they are tender in the center when pierced with the tip of a knife.

Meanwhile, in a medium skillet, combine the sliced bacon and water (the water will draw some salt from the bacon). Cook over lwo heat until the water evaporates and the bacon is light brown and crisp. Add the onions, stirring with a wooden spoon to blend. Cook for 12 to 15 minutes, until the onions are tender. Drain any excess fat and set aside.

When the potatoes are tender, drain them in a colander, discarding the cooking water. Allow the potatoes to cool, and their excess liquid to drain off, for 5 minutes, but no longer. If the potatoes cool too much, the resulting dish can be gummy and elastic.

In a medium pot over medium heat, heat the milk, cream, and butter. In a large bowl, combine the potatoes with the milk mixture, mixing with a large whisk or a wooden spoon until the mixture is a chunky but homogenous mass. Add the bacon and onions. Season to taste with salt and white pepper. Sprinkle with the parsley, if desired, and serve hot.

NOTE: If desired, set aside some of the cooked bacon and crumble it over the top of the potatoes just before serving.


courtesy of: Joachim Bernard Spilchal and Alexandra Guarnaschelli, Butter Restaurant, New York, New York / Meat and Potatoes: 52 Recipes, from Simple to Sublime, by Joan Schwartz. New York: Villard Books, 2003. pp. 147-148.

221. GNOCCHI with SNOW PEAS and BACON

serves four


4-5 rashers lean bacon, roughly sliced
50–100 grams prosciutto, roughly sliced (optional)
100-150 grams mangetout, finely sliced
1 ½ cups chicken stock
½ cup cream or sour cream
800 grams potato gnocchi (see Note)
½ cup roughly chopped fresh basil leaves
½ cup grated Parmesan cheese

Heat a dash of oil in a frying pan and cook the bacon and prosciutto, if using, until crispy. Set aside. Add the mangetout and toss quickly until crisp tender.

Add the chicken stock and cream and simmer for 2-3 minutes to reduce the sauce just a little.

Cook the gnocchi in 8 cups of boiling salted water for 1-2 minutes or only until the gnocchi rises to the top of the water. Do not cook any longer. Lift out with a slotted spoon as they rise to the top and add to the sauce.

Add the gnocchi, bacon, prosciutto, basil leaves, and Parmesan to the sauce and stir gently to combine. Season well with pepper. Serve in bowls with extra grated Parmesan cheese on the side.


NOTE: Most ready-to-go-gnocchi is sold in the chilled section of the supermarket in 400 gram packets. Keep a packet on hand in the freezer for emergency dinners. Gnocchi is little dumplings made from potatoes or pumpkin. Variation Use asparagus when in season in spring and summer in place of mangetout. Add different herbs such as tarragon or chervil.


courtesy of: Allyson Gofton, c/o PO Box 18350, Glen Innes, Auckland, New Zealand

220. MUSSEL CHOWDER with BACON and SHIITAKE MUSHROOMS

6 servings


6 oz. thinly sliced bacon, cut crosswise into thin strips
1 cup chopped onion
1 celery rib, chopped
2 medium Yukon Gold potatoes, cut into ½-inch dice
2 tablespoons unsalted butter
½ lb. shiitake mushrooms, stemmed and caps thinly sliced
1 tablespoon all-purpose flour
2 cups chicken stock or low-sodium broth
1 cup dry white wine
1 cup clam juice
1 cup heavy cream
1 tablespoon vegetable oil
2 lb. mussels, scrubbed
2 tablespoons chopped flat-leaf parsley
½ teaspoon hot sauce
salt and freshly ground black pepper


In a large saucepan, cook the bacon strips over moderately high heat until they begin to crisp. Pour off all but 2 tablespoons of the bacon fat. Add the chopped onion, chopped celery and diced potatoes and cook, stirring frequently, until the vegetables begin to soften, about 4 minutes. Add the butter and shiitake mushrooms and cook for 2 minutes. Stir in the flour and cook for 1 minute. Add the chicken stock, white wine, clam juice and heavy cream and bring to a boil. Reduce the heat, cover and simmer the chowder until the potatoes are tender, about 10 minutes.

Meanwhile, in another large saucepan, heat the vegetable oil over moderately high heat. Add the mussels, cover and cook, shaking the pot occasionally, until the mussels open, about 3 minutes; discard any unopened mussels. Set a fine sieve over the pot of chowder, Using the lid to hold back the mussels in the pot, pour the mussel liquid through the sieve into the chowder. Simmer the chowder for 1 minute longer. Stir in the chopped parsley and season with hot sauce and salt and pepper. Spoon the mussels into bowls, ladle the chowder on top and serve immediately.


courtesy of: Food & Wine, March 2004

219. CHILE GLAZED BACON

1/2 lb sliced bacon
1/4 cup red chile honey
3 tablespoons jalapeno mustard
1 tablespoon cider vinegar (can substitute with chile cider vinegar)
3 chipolte chiles
Lime juice

Preheat over to 350. Arrange the bacon in a single layer on a baking sheet with sides. Bake about 10 minutes and pour off rendered fat. Mix the remaining ingredients together and brush the bacon with the mixture. Return the bacon to the oven and bake about 4 minutes. Turn the bacon over, brush the bacon with the mixture and return the tray to the oven for another 4 minutes until the bacon is medium brown and crispy. Serve hot.


courtesy of: American Artists Gallery House Bed & Breakfast, Taos, New Mexico

218. BACON and VEGETABLE CRISPY CHEESE BAKE

serves 3 to 4


1 cauliflower, chopped
2 sprigs of broccoli, chopped
2 leeks, chopped
peas and/or sweet peppers (optional; to add color)
2oz grated or sliced cheese
2 tablespoons olive oil
1 teaspoon dark soy sauce

Cheesy bacon sauce:
8 rashers of bacon, chopped
1½ oz. cornflour
3 oz. cheddar cheese
10 fl. oz. milk
salt and pepper to taste


Cook the chopped vegetables in a large pan or steamer for about 4-5 minutes to the point where they are cooked but still firm and crisp.

Meanwhile, in a large solid pan, fry the chopped bacon in the olive oil and soy sauce until crisp (a few minutes).

Lower the heat and stir the cornflour into the bacon. Stirring continuously, slowly add the milk to the mix to create the bacon sauce. Keep stirring until the sauce is simmering otherwise it will go lumpy.

Once the sauce is simmering add the cheese and salt and pepper to taste.

Drain the vegetables, and arrange in a large dish. Pour over the bacon and cheese sauce.

Add the grated/sliced cheese and top with a little freshly grated black pepper.

Place the whole dish in a preheated over at 390°F or 370°F for fan assisted ovens and cook until the cheese has gone crispy, around 20 minutes.


courtesy of: thePigSite.com

217. CHESTNUT and BACON STUFFED CHRISTMAS GOOSE

serves six


1 goose, 12 to 14 pounds, thawed if frozen
salt and pepper
grated rind of 2 oranges

Chestnut Stuffing:

6 slices bacon, chopped
1 onion, chopped
2 cups sliced celery with leaves
2 cup chopped parsley
1 can (17 oz.) whole chestnuts, drained and coarsely broken
4 cups cooked wild rice
1 teaspoon crumbled dried sage
1 teaspoon crumbled dried thyme
1 teaspoon crumbled dried marjoram

Remove giblets from goose. Remove loose fat and reserve for liver toasts. Sprinkle goose inside and out with salt and pepper. Rub with orange rind.

Chestnut Stuffing: Fry bacon in a skillet until crisp. Add onion, celery, and parsley, and saute for 5 minutes. Stir in chestnuts, rice, and herbs. Season to taste with salt.

Stuff goose with mixture. (Do not stuff goose until it is ready to be roasted.) Sew or skewer openings. Place goose breast side up on a rack in a shallow roasting pan. Roast in a preheated 350 degree F oven for 25 minutes per pound.

Place goose on serving platter. Garnish with pine sprigs and sliced blood oranges.


courtesy of: Yankee Magazine, December 1990

216. LENTIL SOUP with APPLE-SMOKED BACON

yields 4 servings


2 ounces small diced apple-smoked bacon
1 small carrot, diced (4 ounces)
1 small onion, diced (4 ounces)
1 stick celery, diced (2 ounces)
1 cup dried lentils
1 1/2 cups water
1 1/2 cups chicken stock
2 bay leaves
1/4 teaspoon crushed red pepper
3 springs fresh thyme
Salt, to taste

In a sauce pot on medium heat, saute the apple smoked bacon until crisp. Remove from pot. Saute the carrots, onion, and celery until soft. Add the lentils and mix together. Add the water and stock and bring to a boil. Reduce heat to a simmer. Add back the bacon, together with bay leaves, crushed red pepper, and thyme. Simmer until lentils are soft but still hold their shape. Pour through strainer and save liquid. Take half the lentil mixture and puree it. Add it back to the liquid lentil mixture. Season with salt and pepper.


courtesy of: The Victoria, a Country Inn & Restaurant, Anniston, Alabama

215. BAKED SMOKED BACON II

(Boczek Wedzony Wypiekany)

serves 6 to 7


1 lb. lean bacon, unsliced
2 cups split peas
1 cup pearl barley
hot bacon fat


Boil bacon until transparent in just enough water to cover, about 1/2 hour. When cool enough to handle, cut bacon in strips. Cook peas and barley separately until half done. Drain, combine, add enough of the water in which bacon has been cooking to prevent sticking, and steam, tightly covered, in the oven until done, taking care not to cook to a mush. Arrange the barley and peas on a platter, top with hot bacon fat, and arrange the slices of bacon around the edge.


courtesy of: Polish Cookery: The Universal Cook Book, by Marja Ochorowicz-Monatowa. New York: Crown Publishers, 1958. p. 154.

214. KAPUSTA (Sweet 'n' Sauerkraut) with BACON

2 bags sauerkraut, drained
1 lb. bacon
1 large sweet onion

Cook bacon in frying pan until very crispy. Chop onion and sautee in bacon grease. After bacon cools, break into tiny pieces.

Combine bacon grease, onions, bacon and sauerkraut in medium stockpot. Cook over low heat, stirring frequently for at least an hour.


NOTE: Serve hot over hot dogs, kielbasa or as a side dish with pork and mashed potatoes.


a Ukrainian dish, courtesy of: banana-slug.blogspot.com

213. APPLE-CABBAGE RAVIOLI with BACON and THYME BROTH

makes 6 Servings


Ravioli Dough:
2 cups all-purpose flour
1/2 cup cornstarch
1/2 teaspoon salt
1/4 cup water
2 large eggs
2 tablespoons vegetable oil

Apple-Cabbage Filling:
2 tablespoons butter
1 cup finely chopped onion
2 cups finely chopped green cabbage
1/2 cup water
1/4 teaspoon salt
1 Golden Delicious Apple, peeled, cored, and grated
1/2 cup ricotta cheese
1 large egg white, beaten

Bacon and Thyme Broth:
4 ounces thick-cut bacon coarsely chopped
2-1/2 cups water
1 large cube chicken bouillon
2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
1-1/2 tablespoons cornstarch dissolved in 1 tablespoon cold water

Prepare ravioli dough: In a large bowl combine flour, cornstarch and salt. In measuring cup, beat together water, eggs and oil. Pout egg mixture into flour mixture and beat until dough forms. This can also be done in a food processor. Divide dough into quarters, wrap in plastic and let rest while preparing filling.

To prepare apple-cabbage filling, heat butter in large skillet. Add onion and sauté until golden. Add cabbage, water, salt and pepper to onion mixture; cover and simmer 10 minutes, stirring occasionally, Add apple to mixture, cover, and cook 7 to 8 minutes or until apple softens. Remove filling mixture from heat, stir in ricotta and set aside until cool enough to handle.

To make ravioli, line two baking sheets with clean cloths; dust cloths generously with flour. On lightly floured surface, roll out one quarter ravioli dough to a thin (1/16 inch) 9-inch square. Brush square with egg white and cut square into thirds, creating nine 3-inch squares. Place 2 teaspoons apple-cabbage filling in center of each square. Fold top corner of each square over filling to meet opposite bottom corner, creating a triangle. Pinch seam sides of triangle to seal completely. With knife or pastry wheel, trim edges slightly. Place ravioli on cloth-covered baking sheet. Repeat rolling, cutting, and filling with remaining dough. Dust tops of ravioli with flour, and refrigerate, uncovered, at least 1 hour. (To freeze ravioli, arrange in a single layer on floured sheet and place in freezer until frozen; store in sealed plastic bags for up to 3 weeks. If cooking from frozen, increase cooking time 2 to 3 minutes.

Just before serving, prepare bacon and thyme broth; In deep skillet, cook bacon until crisp. Remove bacon and set aside. Drain fat from skillet, add water and bring to boil. Stir in bouillon cube in thyme, reduce heat and simmer 5 minutes. Stirring, add cornstarch mixture to bouillon mixture. Bring to boil and stir constantly until mixture thickens,. Remove from heat and add reserved bacon; set broth aside while ravioli cooks. In large pot, bring 3 quarts water to boiling; add ravioli an cook 5 to 7 minutes or until tender. Drain, divide among serving bowls or deep plates and ladle bacon and thyme broth over all. Garnish with fresh thyme sprigs, if desired, and serve.


courtesy of: Washington State Apple Commission, 2900 Euclid Avenue, P.O. Box 18, Wenatchee, WA 98807-0018, 509-663-9600

212. BACON and GORGONZOLA PANINO

makes 1


½ baguette, split horizontally
2 teaspoons extra virgin olive oil, plus more for pan
coarse salt and freshly ground black pepper
1 oz. gorgonzola
3 slices cooked bacon
1 cup baby spinach

Heat a grill pan over medium-low to medium heat until almost smoking. Lightly brush cut sides of bread with the oil. Season with salt and pepper. Layer remaining ingredients on one piece of bread. Top with remaining bread.

Lightly brush pan with oil. Place panino on pan; cover with a cast-iron or other heavy skillet weighted with soup cans. Gently press straight down. Grill, undisturbed, until browned and crisp on the bottom, 3 to 4 minutes. With a spatula, flip panino. Grill until crisp and browned on the other side, 3 to 4 minutes more. Serve not.


courtesy of: Martha Stewart Living Annual Recipes 2005. New York: Martha Stewart Living Omnimedia, Inc., 2004, p. 99.

211. DUCK ROULADES with BACON and a SIMPLE HERB SAUCE

yields 4 servings


1 tablespoon chopped shallots
1 teaspoon minced garlic
1 teaspoon chopped fresh tarragon
1 teaspoon chopped fresh basil
2 teaspoons Creole seasoning
4 boneless, skinless duck breast halves
12 slices bacon
1 teaspoon salt
Freshly-ground pepper
4 teaspoons chopped unroasted pistachio nuts
1/2 avocado, peeled, pit removed, sliced in 8 vertical slices
Simple Herb Sauce

Preheat oven to 400 degrees F.

In a small bowl prepare a dry marinade by combining shallots, garlic, tarragon, basil and Creole seasoning. With a meat mallet evenly pound each duck breast between 2 sheets of plastic wrap until 1/4-inch thick. Rub both sides of each breast with dry marinade.

On work surface lay 3 slices of the bacon vertically and top with 1 duck breast, so longest side faces you. Season breast with 1/4 teaspoon of the salt, 2 turns of pepper and 1 teaspoon of the pistachios. Arrange 2 avocado slices horizontally on top. Lifting side nearest you, firmly roll up roulade until bacon overlaps; secure with bacon and place on baking sheet. Repeat to make remaining roulades.

Bake roulades until bacon browns and crisps and duck meat is tender, about 30 minutes. Use a sharp knife to trim off ends of roulades, slice each into 4 pieces and serve with sauce.


courtesy of: Emeril Lagasse, New Orleans, Louisiana

210. EEL, BACON, and PRUNE STEW

serves 8


1½-lb piece of smoked streaky bacon, rind removed, rolled, and tied; bacon cut into chunks
a knob of unsalted butter
30 whole shallots, peeled
8 cloves of garlic, peeled
1 bottle of red wine
5 cups light chicken stock
a bundle of herbs, including 2 stalks of celery, tied together
2 bay leaves
14 ounces prunes (Agen if possible), with their pits in (when they have been pitted they tend to fall apart)
2 reasonable-sized eels (3 if small), cut into 1¼-inch pieces
a small splash of red wine vinegar
sea salt and freshly ground black pepper


In a pot large enough to fit all your ingredients, brown the bacon and its rind in butter. When the bacon fat as colored and has given off some of its fat, remove and keep to one side, then gently cook the shallots and garlic in the pot to a sweet golden brown. Return the bacon and rind to the pot, then add the red wine, stock, bundle of herbs, bay leaves, and prunes, and let this simmer for 15 minutes. Add the eel and cook for a further 30 minutes.

Now carefully remove all the ingredients with a slotted spoon to a bowl, discarding the herbs, and keep warm. Add your wee dash of vinegar to the sauce to counteract the sweetness of the prunes and the richness of the eel, and bring it to a boil to reduce, skimming constantly to remove any scum that may arise. This may take 10 to 15 minutes. The sauce should have a rich stickiness thanks to the eel and prunes. When happy with the juice, check for seasoning and reduce the heat to a simmer. Return the other ingredients to the pot and let them warm through gently. The prunes should have swollen to delicious rich clouds. Serve.


courtesy of: The Whole Beast: Nose to Tail Eating, by Fergus Henderson. New York: Harper Collins/Ecco, 2004, p. 144.

209. BACON PARMESAN PRETZELS

10 pretzel rods
10 slices of bacon
1 cup parmesan cheese

Wrap a slice of bacon around each pretzel rod. Place on a microwave safe dish covered with two layers of paper towels. Microwave for 2-2.5 minutes or until bacon is cooked to a golden brown. Carefully remove from oven and roll each pretzel rod in a plate covered with parmesan cheese. Stand upright in a mug or attractive dish to serve.


courtesy of: Snyder's of Hanover, Hanover, Pennsylvania

208. GRILLED PEANUT BUTTER, BACON, and BANANA SANDWICH

2 slices of white bread
2 tablespoons of smooth peanut butter
1 small ripe banana mashed
1/2 lb of bacon

Spread the peanut butter on one slice of bread and the mashed banana on the other. Press the slices gently together. Cook the bacon in a skillet over medium heat until approx. 2 tablespoons of fat is rendered. Add the bacon to the sandwich. Place the sandwich in the pan and fry until golden brown on both sides. Eat it with a glass of buttermilk.


courtesy: Elvis Presley, Memphis, Tennessee

207. CALICO BEAR with BACON

1/2 lb. bacon, cut crosswise into postage-stamp sized pieces
1/2 lb. bulk pork Sausage
1 lb. ground bear
1 large onion, chopped
1/2 cup catsup
2 to 4 Tbs. cider or wine vinegar
2 Tbs. yellow mustard
1/3 cup brown sugar
1/3 cup dark molasses
1 Tb. Chinese brown sauce
1/4 tsp. Tabasco® Sauce
1 can butter Beans
1 can kidney Beans
1 can pork & beans
1 can lima beans
1 can great northern beans

In big skillet, fry bacon, sausage and bear until done. Remove from pan and add onion to drippings. Cook onion till soft and remove. In crock pot, combine meats, onion, catsup, vinegar, mustard, sugar, molasses, Tabasco sauce, and Chinese brown sauce. Drain all beans in colander, rinse if desired. Add to crock pot. Taste for salt and seasonings. Cook on low for several hours.


courtesy of: Lynn in Fargo, North Dakota, lynncgiff@aol.com

206. CREAM or VELOUTÉ of TURNIP SOUP with BACON

makes 8 servings


10 medium-size turnips, 2-1/2 lb., thinly sliced
4 tablespoons unsalted butter or bacon fat
1/4 lb. smoked bacon, cut into 1- by 1/4-inch strips
1 medium-size onion, finely chopped
3 cups chicken or vegetable broth or milk
1/2 cup heavy cream
salt and pepper
freshly grated nutmeg
small croutons

Taste one of the turnip slices. If it tastes bitter, bring 4 quarts water to a boil and slide in the turnip slices. When the water returns to a simmer, drain the turnips in a colander to eliminate the bitterness.

Cook bacon in a 4-quart pot over medium heat until they render their fat and start to turn crisp. Remove half the strips with a slotted spoon and reserve.

Add the turnips and onion to the bacon fat. Stir the mixture over medium heat for 10 minutes, until the onion turns translucent. Add the broth and gently simmer until the turnips are completely soft, about 15 minutes.

Puree the soup through the fine disk of a food mill, food processor, or blender. Strain the soup through a medium-mesh strainer into a clean pot. Add the cream to the soup, season it with salt, pepper, and nutmeg, and bring it to a simmer.

Sprinkle each serving of soup with the remaining bacon and croutons.


NOTE: You can also use this soup as the liquid base for a more complicated soup and add cooked pearl onions, cooked potatoes, or shredded spinach.


courtesy of: Splendid Soups, by James Peterson. New York: Bantam, 1993. pp. 189-190

205. BRUSSEL SPROUTS with BACON, ONION, and GARLIC

20 oz whole Brussels sprouts
6 slices thick cut bacon
4 cloves garlic, chopped
Salt and pepper

In a large pot, bring salted water to boil. Add the Brussels sprouts and boil them for about 8 minutes. Remove from heat, drain, and then chill them in the refrigerator for about ten minutes. Slice the sprouts in half when they have cooled. Meanwhile, in a large skillet, cook the bacon over medium heat until it is crisp. Discard all but 2 tablespoons bacon grease. Add the garlic and sauté a few minutes until lightly browned. Add the sprouts and cook until heated through. Sprinkle with salt and pepper and serve immediately.


courtesy of: Rachel Rappaport, Baltimore, Maryland / Coconut & Lime

204. BAKED SMOKED BACON I

(Boczek Wedzony Wypiekany)

serves four


1 lb. lean bacon, unsliced
2 lbs. potatoes, parboiled
4 tablespoons sour cream

Boil bacon until transparent in just enough water to cover, about 1/2 hour. Parboil potatoes. When cool enough to handle, cut bacon in strips and potatoes into slices. Line a buttered casserole with potatoes, arrange a layer of bacon on top, then more potatoes, and continue in layers, ending with potatoes. Cover with sour cream and bake in moderately hot oven for about half an hour, or until potatoes are done.


courtesy of: Polish Cookery: The Universal Cook Book, by Marja Ochorowicz-Monatowa. New York: Crown Publishers, 1958. p. 154.

203. BACON and TWO ONION CHEESECAKE

makes 10 appetizer servings


6 slices bacon, diced
1 large sweet onion, chopped
1 clove garlic, minced
1 container (15 oz.) light ricotta cheese
1/2 cup half-and-half
2 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 eggs
1/2 cup thinly sliced green onions

In 10-inch skillet, cook bacon until crisp; remove to paper towels with slotted spoon. Cook chopped onion and garlic in drippings until tender, about 6 minutes. Drain in strainer; discard bacon drippings. In bowl of electric mixer, combine ricotta cheese, half-and-half, flour, salt, and pepper; blend until smooth. Add eggs, one at a time; blend until smooth. Reserve 3 tablespoons of the bacon for garnish. Stir remaining bacon, cooked onion mixture and green onions into ricotta mixture. Lightly grease side of 8- or 9-inch springform pan; pour batter into pan. Bake at 350 degrees for 40 minutes or until center is just set. Remove to wire cooling rack; cool to room temperature. Garnish with reserved bacon; serve with assorted crackers.


courtesy of: Great American Brand Name Recipes Cookbook. Lincolnwood, IL: Publications International, Ltd., 1992, p. 12.

202. TWICE BAKED POTATOES with MAITAKE MUSHROOMS, BACON, and SMOKED GOUDA

4 large baking potatoes (baked until almost cooked thru)
6 oz. grated smoked gouda
1/2 stick of butter
2 oz. dried Maitake mushrooms
4 slices of bacon, diced

Cut potatoes lengthwise in half. Scoop out potatoes into a bowl. Try not to damage the skins. Add 6 oz. grated smoked gouda and 1/2 stick of butter to warm potatoes and smash a little. Reconstitute 2 oz. of Maitake mushroom in hot tap water just to cover for 15 mins. Drain, chop, put in a small skillet with 4 slices of bacon, diced. Sauté until bacon is crisp. Combine this with the potatoes mixture, scoop it back into the potatoes skins top with a little smoked gouda and bake again until hot.


courtesy of: Oyster Creek Farm Mushroom Company, R.R. 1 Box 320, Damariscotta, ME 04543, 207-563-1076

201. SPAGHETTI SQUASH with BACON and GLAZED CHESTNUTS

serves 4


1 spaghetti squash, approximately 2 1/2 lbs.
1 tablespoon extra-virgin olive oil
Sea salt to taste
Freshly ground black pepper to taste
4 tablespoons butter
Grapeseed oil to sauté
Pinch cayenne pepper
20 to 25 large fresh chestnuts
Canola oil to fry
1 1/4 cup chicken stock or water
1 ounce bacon, cubed

For the squash: Preheat oven to 350. Split spaghetti squash lengthwise. Scoop out seeds and fibers, reserving seeds. Drizzle squash with olive oil, and season with salt and pepper. Wrap squash in foil, and bake for approximately 11/4 hours. (Meanwhile, start on the chestnuts.) Remove squash from oven, and, using a fork, scrape the strands of squash flesh free from the shell; let cool. In a medium skillet, brown 2 tablespoons of butter and sauté the squash strands for about five minutes. Wash squash seeds and dry them in a toaster oven at 250 for about an hour. In a small skillet, sauté seeds in grapeseed oil over low heat for a couple of minutes. Season with salt and cayenne, and set aside on a paper towel.

For the chestnuts: With paring knife, carve an x in the flat side of each chestnut to facilitate peeling them later. Over medium heat, (1) fry chestnuts in large skillet with canola oil for about five minutes until skin starts to curl away from the x. Remove chestnuts and (2) let cool slightly before (3) removing skin and inner peel. Return peeled chestnuts to covered skillet, and braise with chicken stock or water, bacon, remaining butter, and salt for approximately 30 to 40 minutes, until chestnuts are soft. Remove lid, raise heat, and glaze the chestnuts until liquid is reduced.

To serve: Place squash on platter, arrange chestnuts on top, and sprinkle with seeds.


courtesy of: Laurent Gras, Bistro du Vent / New York Magazine, November 28, 2005

200. SWORDFISH, BACON, and CHERRY TOMATO KEBABS

serves 2

can be prepared in 45 minutes or less.


3/4 pound swordfish steak (about 1/2-inch thick)
1 large garlic clove, minced
2 teaspoons fresh lemon juice
2 teaspoons olive oil
8 slices bacon
12 vine-ripened cherry tomatoes
lemon wedges as an accompaniment

Prepare grill. Cut swordfish into 1-inch pieces and in a shallow dish toss with garlic, lemon juice, and oil to coat. Marinate swordfish, covered and chilled, 20 minutes. In a skillet cook bacon over moderate heat until pale golden but still soft and transfer to paper towels to drain, reserving fat. Thread swordfish, bacon, and tomatoes onto four 10-inch skewers. Brush kebabs with some of reserved fat and grill on an oiled rack set about 6 inches over glowing coals 3 to 4 minutes. Turn kebabs and grill 3 to 4 minutes more, or until swordfish is just cooked through. Serve kebabs with lemon wedges.


courtesy of: Gourmet, July 1994

199. ROASTED WILD TURKEY with WILD BOAR BACON and PEAR CHARDONNAY GLAZE

7 lb. wild turkey
2 teaspoons salt
2 teaspoons fresh ground pepper
1 tablespoon minced garlic
4 oz. wild boar bacon, sliced thin (regular bacon is an acceptable substitute)

Pear Chardonnay Glaze

2 cups Chardonnay
2 cups pears - peeled, seeded and diced into 1" pieces (about 1 pear)
1/2 cup honey
1/4 cup butter

Preheat your oven to 350 degrees F. Place trussed turkey in a roast pan. Lift the skin from the breast to form a pocket, but leave it attached. Season flesh under skin with 1 tsp. each salt and pepper and then spread garlic evenly under skin as well. Lay the bacon under the skin on top of garlic covering the entire breasts, being sure to place the skin back in its original shape and form afterwards. Season the outside of turkey with the remaining 1 tsp. each of salt and pepper. Place in 350 degree F oven for 1 hour, then reduce oven temperature to 300 degrees F. Begin basting with the Pear Chardonnay Glaze and continue roasting for and additional 25-30 minutes or until internal temperature reaches 155 degrees F.

for Pear Chardonnay Glaze: Combine pear, Chardonnay and honey in a saucepan over medium heat, bring to a simmer and cook for about 10 minutes until pears are very tender. Scrape mixture into food processor while still warm, and blend well. Cut the butter into 4 pieces and drop one at a time in the food processor while it is whirring, until incorporated. Hold for basting wild turkey.


courtesy of: ExoticMeats.com

198. GRILLED CLAMS with SMOKED CHILI-CACHUCHA MOJO and BACON

MOJO:
5 smoked chipotle chili pods, toasted and minced
1/2 cup cachucha peppers, stemmed, seeded and finely chopped
1/4 cup red bell pepper, diced
1/4 cup scallions, white and green parts
1/4 cup red onion, minced
2 tablespoons garlic, minced
1/4 cup cilantro, chopped
4 ounces freshly squeezed lime juice
6 ounces light olive oil
Salt and freshly ground pepper

4 dozen clams, scrubbed
8 ounces bacon, finely diced

To make mojo, mix all ingredients together in a bowl and slightly chill before serving.

Preheat a grill to medium-high heat. Place bacon in a saucepan over grill and cook until crisp. With a slotted spoon, transfer bacon to a plate lined with a paper towel. Discard bacon fat.

Next, arrange clams directly over the grate of the grill and cook for 6 to 8 minutes until shells open. Transfer clams to serving plate and discard any clams that haven't opened. Spoon a teaspoon of mojo into shells and sprinkle with crisp bacon. Serve immediately.


courtesy of: Eric Weisstein

197. CORN CHOWDER with BACON

1/2 lb bacon
4 large storage onions
3 large russet potatoes
1/2 head garlic
1/2 pint cream
2 quarts milk
12 oz bag frozen corn
Sprig sage, sprig rosemary.

Thaw the corn and let drain. Chop bacon fine. Render the bacon, reserve the bits. (Pancetta works well too). Carmelize and reserve the onion. Cube and brown the potatoes. Mash and add the garlic. Bring to a smoke. Add herbs for 5 seconds. Add the corn, heat until at a boil. Reintroduce the onions. Add the cream and milk. Bring to a simmer. Add the bacon bits, stir, serve.


courtesy of: Ben, Cambridge, Massachusetts

196. SWEET-SOUR TUNA CASSEROLE with BACON

yields 4 to 6 servings


1 7-oz. can solid-pack tuna, drained
2 10-oz. package frozen French-cut green beans, cooked
1 cup sliced onions
2 cans pimentos, cut into strips
6 slices bacon, coarsely diced
1/3 cup sugar
2/3 cup white distilled vinegar
Salt and pepper to taste

Break tuna into pieces with a fork. Arrange tuna, onion and pimentos over cooked green beans in a greased 2-quart casserole. Cook bacon over medium heat until crisp and browned. Remove bacon and add to tuna casserole; reserve drippings. Add sugar and vinegar to bacon drippings. Bring to a boil over medium heat and boil for 5 minutes. Season with salt and pepper. Pour vinegar dressing over ingredients in casserole. Cover and bake in 350ºF oven for 30 minutes.


courtesy of: The Vinegar Institute, 5775 Peachtree-Dunwoody Road, Building G, Suite 500, Atlanta, Georgia 30342

195. VENISON BACON ROLLS

2 lb. deer steaks
8 strips bacon, cooked until done, NOT crisp
bacon drippings
salt & pepper
1 clove garlic, minced
flour
1 medium onion, chopped
2 beef bouillon cubes
2 cups water
1/4 teaspoon marjoram
1 tablespoon parsley
1/4 teaspoon dry mustard

Pound steaks until thin enough to roll.

Place cooked bacon on the steaks and sprinkle with salt & pepper to taste, the minced garlic and a few pieces of onion.

Roll up the steaks. Roll steaks in the flour.

Brown in the bacon drippings. Remove and drain grease.

While the steaks are cooking, bring the water to a boil in a sauce pan. Turn off the heat and add the bouillon cubes and stir until disolved.

Add the parsley, marjoram, dry mustard and the rest of the onion to the bouillon.

Pour the bouillon mixture into a skillet. Add the steaks.

Cover and simmer for 1 1/2 hours or until tender.

Serve using the sauce to pour over the steaks or on potatoes.

Enjoy!


courtesy of: Backwoods Bound, 619 W Legion Street, Columbia, IL 62236

194. ARUGULA SALAD with FRESH FIGS, GORGONZOLA, and BACON

serves 6


3 slices of bacon, cut in half crosswise
¼ cup balsamic vinegar
2 teaspoons Dijon mustard
1 shallot, finely chopped
Kosher salt and freshly ground black pepper
½ cup virgin olive oil
12 small fresh figs
6 oz. Gorgonzola or other blue cheese
1 large bunch arugula, tough stems removed, washed and dried well, about 6 cups
1 medium red onion, very thinly sliced

Cook the bacon in a skillet over low heat until crispy, turning it occasionally to brown it on both sides. Drain the bacon on paper towels.

In a small bowl, combine the vinegar, mustard, and shallot, and season with salt and pepper to taste. Whisk the olive oil in a steady stream until it’s all incorporated and an emulsion forms.

Heat the broiler.

Cut the figs in half lengthwise. Make a little indentation with your thumb, and press some blue cheese into the indentation. Put the stuffed figs, cheese side up, on a nonstick baking sheet. Broil until the figs are warmed through and the cheese begins to melt, 1 to 2 minutes.

Toss the arugula and onion together in a bowl. Add just enough dressing to coat lightly, reserving at least one tablespoon of the dressing. Divide the greens among six plates. Use a spatula to remove the figs from the baking sheet and divide the figs among the plates. Drizzle the salads with the remaining vinaigrette. Top each salad with a piece of bacon and serve immediately.


courtesy of: Bistro Cooking At Home, by Gordon Hamersley. New York: Broadway Books, 2003, p. 38.

193. LEEK and LIMA BEAN SOUP with BACON

3 bacon slices
2 cups chopped leek (about 2 leeks)
4 cups fresh baby lima beans
4 cups fat-free, less-sodium chicken broth
1 cup water
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup thinly sliced green onions
1/2 cup reduced-fat sour cream


Cook bacon in a large saucepan over medium heat until crisp. Remove bacon from pan, reserving 1 tablespoon drippings in pan. Crumble bacon; set aside. Add leek to drippings in pan; cook 7 minutes or until tender, stirring frequently. Stir in beans, broth, and water; bring to a boil. Reduce heat, and simmer 10 minutes or until beans are tender.

Place half of the bean mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure lid on blender. Place a clean dishtowel over opening in blender lid (to prevent spills), and process until smooth. Pour pureed bean mixture into a large bowl. Repeat procedure with remaining bean mixture. Stir in lemon juice, salt, and pepper. Ladle about 1 cup soup into each of 8 bowls; top each serving with 1 tablespoon onions, 1 tablespoon sour cream, and about 1 teaspoon bacon.


courtesy of: Donna Fales, Washington, D.C.

192. CHICKEN LIVER KABOBS with DRIED FRUIT, BACON, and BAY LEAVES

makes 6 servings


¾ cup dried pitted prunes
¾ cup dried apricots
18 whole bay leaves
12 oz. bacon
1 ½ lb. chicken livers, trimmed and halved
1 tablespoon Dijon mustard
2 teaspoons anchovy paste
2 tablespoons cream sherry
3 tablespoons balsamic vinegar
½ cup olive oil
salt and freshly ground black pepper to taste

Place the prunes and apricots in a small saucepan and add water to cover. Bring to a boil, then reduce the heat and simmer until softened, about 5 minutes. Drain and set aside.

Place the bay leaves in a small bowl and cover with boiling water. Let soak 5 minutes to soften; drain and set aside.

Prepare the fireplace or grill for cooking.

Cut the bacon slices into lengths just long enough to wrap around each prune and apricot. Wrap all the prune and apricots in bacon. Have 6 metal skewers. Thread one skewer first with a bacon-wrapped apricot, then a chicken liver half, then a bacon-wrapped prune, and finally a bay leaf. Repeat the process for 3 sets on each skewer.

In a small bowl whisk together the mustard, anchovy paste, sherry, and vinegar until smooth. Gradually whisk in the oil, then season to taste with salt and pepper. Brush the kabobs lightly with some of the vinaigrette.

Grill the kabobs about 4 inches above the hot coals, basting with the vinaigrette, until the bacon is crisp, 3 to 4 minutes on each side. Serve at once (accompanied by rice pilaf).


courtesy of: Cold Weather Cooking, by Sarah Leah Chase. New York: Workman Publishing, 1990, pp. 293-294

191. BACON-WRAPPED DATES with ALMONDS and GOAT CHEESE

24 large fresh dates
12 slices thin bacon, halved crosswise
2 ounces goat cheese
24 unsalted almonds, toasted


1. Preheat oven to 500° F.

2. Pit dates, tearing them open as little as possible. Set dates aside.

3. Roughly chop almonds and mix with goat cheese.

4. Stuff dates with goat cheese mixture and wrap dates with bacon.

5. Place dates on a baking sheet, seam side down, at least 1/2 inch apart. Bake until bacon is golden and crisp, 8-15 minutes. Drain on paper towels and set aside to cool briefly before serving.


courtesy of: Megan Woo, Ripe: a recipe website, http://iheartbacon.com/recipes/

190. BACON, TOMATOES, and RICE

Serves six to eight


5 slices bacon
1/2 cup chopped onion
1/2 cup chopped green pepper
3 large tomatoes cut into small pieces
3 cups cooked rice
salt to taste
freshly ground black pepper

Cook bacon until crisp. Drain. Pour off all but 3 tablespoons drippings. Add onion and green pepper to skillet and cook until tender. Add tomatoes, rice and crumbled bacon. Season. Heat thoroughly.


courtesy of: How to Cook a Pig and Other Back-to-the-Farm Recipes by Betty Talmadge. New York: Simon & Schuster, 1977, p. 114.

189. SPANISH BEAN SOUP with BEEF, BACON, and KALE

makes 6 main-course servings


¼ lb. bacon, cut into 1- by ¼-inch strips
1 cup cannellini or Great Northern beans, soaked in just enough water to cover for 3 hours or overnight
1 prosciutto end (3/4 – 1 pound)
¾ lb. beef chuck or brisket
1 medium-size onion, chopped
1 bouquet garni
2 quarts beef or chicken broth or water
2 teaspoons salt
3 medium-size waxy potatoes, peeled and cut into 1-inch-thick slices
2 medium-size turnips, peeled, cut into 6 wedges each
2 lb. kale or Swiss chard, stems removed, coarsely chopped
pepper
slices of crusty bread or toast.

Place the bacon in a 2-quart pot half-filled with cold water. Simmer the bacon for 10 minutes to eliminate some of its smoky taste. Drain and reserve the bacon.

In a 6-quart pot, combine the bacon, the beans with their soaking liquid, the prosciutto end, beef, onion, bouquet garni, and broth. Bring to a slow simmer over medium heat and use a ladle to skim off any froth or scum that floats to the top.

Cover the pot and simmer slowly for 30 minutes. Add the salt and simmer for about 1 ½ hours more, until the beans are almost tender. Add the potatoes and turnips, simmer for 15 minutes more, and then add the kale or Swiss chard. Simmer for 15 minutes more, until all the vegetables are soft. Season to taste with salt and pepper.

Serve in deep, wide bowls.


courtesy of: Splendid Soups, by James Peterson. New York: Bantam Books, 1993, p. 380

188. BACON and APPLE HOT POT

1kg well washed potatoes
1kg eating apples
1kg onions
500gms streaky bacon or bacon pieces
500ml good flavoured stock

Using the slicing blade of a food processor slice, but keep separate, the potatoes, apples and onions. Take the rind off the bacon and cut into 2-3cm strips. Make alternating layers of all the ingredients in an earthenware casserole, finishing with a layer of potato. Season well and cover with stock - you may need to adjust the amount of liquid to cover the other ingredients. Cover with greaseproof paper and put in a moderate oven for 2-3 hours. Remove the paper half an hour before the end and allow the top layer to brown and crisp.


courtesy of: Swaddles Green Farm, Hare Lane, Buckland St Mary, Chard, Somerset, TA20 3JR

187. JALAPEÑO CHEESEBURGERS with BACON and GRILLED ONIONS

makes 8 servings


Spicy Ranch Sauce
1 cup mayonnaise
1 cup sour cream
½ cup chopped fresh cilantro
6 tablespoons fresh lime juice
4 green onions, finely chopped
2 tablespoons minced seeded jalapeño chile
½ teaspoon cayenne pepper

Burgers
2 lb. ground beef
1 small onion, chopped (about 1 ¼ cups)
¼ cup chopped fresh parsley
2 tablespoons Worcestershire sauce
1 tablespoon chopped seeded jalapeño chile
1 teaspoon salt
1 teaspoon ground black pepper
¼ teaspoon cayenne pepper

Worcestershire-Coffee Glaze
1/3 cup light corn syrup
2 tablespoons Worcestershire sauce
2 tablespoons ketchup
1 teaspoon instant coffee crystals
2 teaspoons (packed) golden brown sugar
3 tablespoons butter

16 bacon slices

nonstick vegetable oil spray
8 hamburger buns or 3- to 4-inch square foccacia rolls, split horizontally
8 lettuce leaves
2 cups coarsely shredded sharp white cheddar cheese
assorted additional toppings (such as tomato slices and grilled onion slices)


For Spicy Ranch Sauce: Whisk all ingredients in medium bowl to blend. Season sauce with salt and pepper.

For Burgers: Gently mix all ingredients in large bowl. Form mixture into eight ½- to ¾-inch-thick patties. Place on small baking sheet. Cover and chill at least 2 hours and up to 1 day.

For Glaze: Stir first 5 ingredients in small saucepan over medium heat until coffee is dissolved. Remove from heat. Whisk in butter. Season glaze to taste with salt and pepper.

Prepare barbecue (medium-high heat). Working in batches if necessary, cook bacon in large skillet over medium-high heat until crisp and brown. Transfer bacon to paper towels to drain.

Spray grill rack with nonstick spray. Toast buns until golden, about 2 minutes per side. Transfer buns, cut side up, to plates. Place lettuce on each bun bottom. Grill burgers 5 minutes, basting with glaze. Turn burgers, baste with glaze, and grill until cooked to desired doneness, about 5 minutes longer for medium. Press cheese atop each burger and allow cheese to melt. Place some sauce, then 1 burger on each bun bottom. Top each with 2 slices bacon and desired additional toppings. Cover with bun top. Serve with remaining sauce.


courtesy of: Bon Appetit, July 2005

186. LENTIL SOUP with BACON and ASIAGO CHEESE

makes about 8 cups; serves 6 to 8


1 teaspoon vegetable oil
6 slices of bacon, cut into a small dice
1 medium onion, cut into a small dice
2 carrots, cut into a small dice
3 garlic cloves, finely chopped
2 cups kale, washed, tough stems removed, and cut or torn into 1-inch pieces
2 cups lentils, rinsed and picked over for stones
2 teaspoons herbes de Provence
4 cups chicken broth
1 tablespoon kosher salt
pinch of red pepper flakes
6 to 8 slices of Italian or French bread
4 to 6 oz. Asiago cheese, grated

Heat the vegetable oil in a soup pot over medium heat. Add the bacon and cook, stirring, until most of its fat has rendered, 5 to 7 minutes. Add the onion, carrots, garlic, and kale, and cook, stirring occasionally, until the onion is just tender, about 5 minutes. Add the lentils, herbes de Provence, 6 cups water, and the chicken broth. Raise the heat and bring to a boil. Reduce the heat to a simmer and cook until the lentils are tender, 35 to 50 minutes. Add the salt and the red pepper flakes.

When ready to serve, toast the bread under the broiler on both sides. Divide the Asiago cheese among the slices of toasted bread and broil briefly until the cheese is just melted. Top each bowl of soup with the bread and cheese.


courtesy of: Bistro Cooking At Home, by Gordon Hamersley. New York: Broadway Books, 2003, p. 55.

185. BACON WATER CHESTNUT WRAPS

yields about 2 ½ dozen


1 lb. sliced bacon
2 cans (8 oz. each) whole water chestnuts, drained
½ cup packed brown sugar
½ cup mayonnaise
¼ cup chili sauce

Cut bacon strips in half. In a skillet over medium heat, cook bacon until almost crisp; drain. Wrap each bacon piece around a water chestnut and secure with a toothpick. Place in an ungreased 13-inch x 9-inch baking dish.

Combine the brown sugar, mayonnaise and chili sauce; pour over water chestnuts. Bake, uncovered, at 350° for 30 minutes or until hot and bubbly.


courtesy of: Laura Mahaffey, Annapolis, MarylandTaste of Home

184. PICNIC CHICKEN PITAS with BACON

yields 4 servings


1 package (10 oz.) frozen broccoli florets, cooked and drained
2 cups shredded cooked chicken
1 cup (4 oz.) shredded cheddar cheese
1 medium tomato, chopped
¼ cup mayonnaise
2 tablespoons prepared mustard
½ teaspoon salt
1/8 teaspoon pepper
4 pita breads (6 inches), halved
4 bacon strips, cooked and crumbled

In a large bowl, combine the broccoli, chicken, cheese and tomato. In a small bowl, combine the mayonnaise, mustard, salt and pepper; pour over the broccoli mixture and toss to coat. Spoon about ¾ cup into each pita half; top with bacon.


courtesy of: Marla Brenneman, Goshen, Indiana

183. STRIP STEAKS with BACON LATTICE and SUN-DRIED TOMATO BUTTER

makes 6 hearty servings


Sun-Dried Tomato Butter
¾ cup (1 ½ sticks) butter, at room temperature
1 tablespoon Dijon mustard
7 whole sun-dried tomatoes packed in oil, drained and minced
1 large clove garlic, minced
¼ cup minced fresh parsley
¼ cup freshly grated Parmesan cheese

Steaks
6 strip steaks, 12-14 oz. each and 1-inch thick
1/3 lb. sliced bacon
1 tablespoon dry mustard
2 teaspoons salt
2 teaspoons coarsely cracked black pepper

Up to 1 week in advance of serving, prepare the sun-dried tomato butter: Process the butter and mustard in a food processor until smooth. Add the sun-dried tomatoes, garlic, parsley, and Parmesan. Pulse the machine on and off until the ingredients are just incorporated. Lay a large piece of plastic wrap out on a flat surface. Shape the butter into a 1-inch-thick log down the center of the wrap. Roll the plastic around the butter to enclose it completely and store in the refrigerator until ready to use.

Prepare the fireplace or grill for cooking.

To make the bacon lattice on the steaks, cut 3 deep diagonal slashes lengthwise and 2 slashes crosswise on the top of each steak with a sharp knife. Take care not to cut all the way through to the other side of the steaks. Cut the bacon into thin strips and insert them into the slashes to form a lattice. Mix together the dry mustard, salt, and pepper, and rub this mixture over both sides of the steaks.

Grill the steaks 3 to 4 inches above the hot coals, starting with the bacon side up and turning once, 10 to 12 minutes for medium-rare meat. As the steaks come off the grill, top each one with a 1-inch-thick slice of the tomato butter. Serve at once.


courtesy of: Cold-Weather Cooking, by Sarah Leah Chase. New York: Workman Publishing, 1990, pp. 299-300.

182. ROAST GOOSE with BACON

serves 6 to 8


1 6 to 8-pound goose
2 teaspoons salt
1/4 teaspoon pepper
1 apple, sliced
4 to 6 bacon slices
bacon drippings

Sprinkle goose inside and out with salt and pepper. Fill the goose with sliced apple. Truss bird. Cover breast with bacon slices and cheesecloth soaked in drippings. Place goose breast up on rack in roasting pan. Roast at 325 degrees until tender, about 20 to 25 minutes per pound, basting frequently with drippings in pan.

NOTE: To truss a bird means to bind or skewer the wings or legs before cooking.


courtesy of: West Virgina Department of Natural Resources

181. PICKLED POTATO SALAD with BACON

serves six


1 1/2 pounds red potatoes, cooked until tender
1 package (8 oz) sliced bacon, cooked until crisp
1 cup of pickles, cut into chunks
2 green onions, chopped
1/4 cup vinegar
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper

In 1 tablespoon bacon drippings, add cubed potatoes, pickles, green onions, vinegar, sugar, salt and pepper. Cook until potatoes are lightly browned and mixture is heated through, stirring frequently. Serve warm.


courtesy of: Strub's Pickles, Hamilton, Ontario

180. BUTTERNUT SQUASH, BACON, and ROSEMARY PHYLLO PIZZA

serves 4 to 6 as an entrée or 8 to 10 as an hors d'oeuvre


a 1 1/2-pound butternut squash
1 tablespoon vegetable oil
1/2 cup water
3/4 stick (6 tablespoons) unsalted butter, melted and kept warm
10 sheets phyllo, stacked between 2 sheets wax paper and covered with a kitchen towel
9 tablespoons freshly grated Parmesan cheese (about 2 ounces)
6 slices bacon, cut into 1/2-inch pieces, cooked until crisp, and drained
1 tablespoon fresh rosemary leaves, minced
6 scallion greens, chopped
1 small red onion, sliced thin and separated into pieces

Quarter squash lengthwise and discard seeds. Peel squash carefully and cut into 3/4-inch pieces. In a large heavy skillet cook squash in oil over moderate heat, stirring occasionally, 2 minutes. Add water and salt to taste and simmer, covered, until squash is just tender, about 10 minutes. Simmer squash, uncovered, until almost all water is evaporated, about 5 minutes. In a food processor purée squash with salt and pepper to taste. Squash purée may be made 1 day ahead and chilled, covered.

Preheat oven to 400°F.

Lightly brush a large baking sheet with some butter and put 1 sheet phyllo on butter. Lightly brush phyllo with some remaining butter and sprinkle with 1 tablespoon Parmesan. Put another sheet of phyllo over cheese, pressing it firmly so that it adheres to bottom layer. Butter, sprinkle with cheese, and layer remaining phyllo in the same manner, ending with a sheet of phyllo. Lightly brush top sheet with remaining butter. Fold in all sides 1/4 inch, pressing to top sheet, and fold up a 1/4-inch border, crimping corners.

Spread squash purée evenly on phyllo crust and top with bacon, rosemary, scallion greens, and onion.

Bake pizza in middle of oven until crust is golden, about 15 minutes.

courtesy of: Gourmet, December 1994

179. LAMB FRIES with BACON

1 teaspoon oil
225g lambs fry (testicles), cut into thin strips
4 bacon rashers, de-rind and chopped
1 onion, sliced
2 large potatoes, peeled and thinly sliced
4 teaspoons gravy powder mixed with 300 mls water
salt and pepper to taste
1 tablespoon parsley, chopped

Heat the oil in a large frying pan. Add lambs fry, bacon and onion. Cook for 3 to 4 minutes until fry is browned. Remove from fry-pan and reserve. Place a layer of potatoes in the bottom of the pan, cover with the fry, onion and bacon. Finish with a layer of potatoes, Pour over gravy and season. Cover with a tight fitting lid or foil and cook over a low heat, for 30 minutes or until potatoes are tender. Sprinkle over parsley, before serving.


courtesy: anonymous

178. PARMESAN, BACON, RICE and SUMMER SQUASH CASSEROLE

serves 6


1 pound bacon, diced
1 medium onion, chopped
3 cups cooked rice
1/4 cup flour
2 1/2 cups milk
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup grated Parmesan cheese
2 small zucchini, coarsely shredded
1/3 cup sliced ripe olives

Heat oven to 350 degrees F. Cook in large skillet over medium heat until crisp; remove to paper toweling. Reserve 3 tablespoons drippings. Return 1 tablespoon drippings to skillet; add onion, cook and stir for 3 minutes, until soft. Spread rice in an 11 3/4x7 1/2-inch baking dish; top with half the bacon and onion. Combine flour and remaining 2 tablespoons drippings in medium saucepan; mix well. Over medium heat, gradually add milk and cook until thickened and bubbly, stirring constantly. Stir in salt, pepper and Parmesan cheese. Pour 1 cup sauce over bacon and rice. Top with zucchini and olives. Sprinkle with remaining bacon; pour remaining sauce over top. Cover tightly with foil; bake 20 minutes, uncover and bake for 15 minutes, until browned and bubbly.


courtesy of: National Pork Board

177. SWISS 'N' BACON PIZZA

yields 8-12 servings


2 tubes (12 oz. each) refrigerated buttermilk biscuits
1 lb. sliced bacon, cooked and crumbled
1 medium tomato, chopped
1 medium onion, chopped
1 cup (4 oz.) shredded Swiss cheese
1/2 cup mayonnaise
1 teaspoon dried basil

Split each biscuit into two halves. Press onto a greased 14-inch pizza pan, sealing seams. In a bowl, combine the remaining ingredients; spread over crust. Bake at 350 degrees for 20-23 minutes or until golden brown. Cut into thin wedges.

NOTE: Reduced-fat or fat-free mayonnaise may NOT be substituted for regular mayonnaise in this recipe.


courtesy of: Vicki Robers, Stratford, Wisconsin

176. ALLIGATOR SPAGHETTI with BACON

3 lbs alligator meat
3-6 oz cans of tomato paste
4 tablespoons salt
1 cup minced bell pepper
3/4 cup chopped parsley
2 cups minced onion
1/2 cup worchestershire sauce
1 lb mushroom stems and pieces
3 cans (2 lbs, 3 oz each) tomatoes
4 teaspoons oregano
3 cloves minced garlic
2 tablespoons sweet basil
1/2 lb sliced bacon, diced
1-1/2 cups water
1/4 teaspoon Tabasco

In a 4-6 quart pot, fry the bacon until crisp. Remove the bacon and all but 3 tbsp bacon grease. Add alligator meat which has been cut into 1 inch cubes and brown. (If using smoked alligator meat, omit this stage) Remove meat when brown and set aside. Sauté onions, drained mushrooms, bell pepper and garlic for 10 minutes. Stir in the tomatoes, tomato paste, water, worcestershire sauce, parsley, basil, oregano, salt and tabasco. Bring to a boil, reduce heat and simmer, uncovered, stirring occasionally, for 3 hours or longer. Add reserved alligator meat and simmer until meat is tender. Serve over spaghetti with parmesan cheese. Sauce yield is approximately 5 quarts.


courtesy of: Louisiana Fur and Alligator Advisory Council, Natchitoches, Louisiana

175. WARM PUMPKIN, FETA and BACON SALAD

makes 4 servings


1 small pumpkin or butternut squash, peeled and cut into 1 " pieces
2 tablespoons extra virgin olive oil
1 red onion, thinly sliced
1 garlic clove, finely chopped
1 bunch spinach, trimmed
1/4 teaspoon ground nutmeg
1/4 teaspoon cayenne (to taste)
1 orange, juice of
4 ounces feta cheese
2 ounces almonds, toasted
3 slices bacon (thick sliced is good)

Cook pumpkin in a saucepan of lightly salted boiling water for 3-5 minutes or until just tender. Drain.

Heat olive oil in a large frying pan over medium heat and add onion and garlic and cook for about 5 mins or until onion is soft. Add spinach, nutmeg and cayenne, stirring gently for 1 min or until aromatic. Stir in pumpkin and orange juice and cook, stirring occasionally, for 2-3 minutes Stir in feta and almonds.

Cook bacon in a non-stick pan over medium heat for about 3-5 mins or until crisp. Remove and drain on paper towel.

Serve pumpkin salad warm with bacon pieces sprinkled over.


courtesy of: Chef Tish, Nevada

174. BROCCOLI and BACON CASSEROLE

1/2 pound bacon (cooked & drained)
6 eggs beaten
2 cups milk
1 teaspoon each salt, dry mustard, chives
6 slices leftover bread or biscuits
1 cup grated sharp cheese
1 box of frozen broccoli, (cooked & drained) mushrooms-optional

Mix together and pour into casserole dish, sprayed with pam. Bake at 350 degrees for about 1 hour.

NOTE: Can be mixed the night before.


courtesy of: The Olde Square Inn, Mount Joy, Pennsylvania

173. CREAMED CORN with BACON

serves four


4 ears corn
6 ounces thick-sliced bacon (about 4 slices)
1 large bunch scallions
2/3 cup heavy cream
1/4 cup water
1 teaspoon fresh lemon juice
1 tablespoon unsalted butter
freshly ground black pepper

Bring a kettle of water to a boil and have ready a large bowl of ice and cold water. Add corn to boiling water and simmer 4 minutes. With tongs transfer corn to ice water to stop cooking. When corn is cool enough to handle, drain and cut corn kernels from cobs. Cut bacon into 1/8-inch-thick strips. In a heavy skillet cook bacon over moderate heat, stirring occasionally, until browned and transfer to paper towels to drain. Thinly slice enough scallions crosswise to measure 1 cup. In a 3-quart heavy saucepan simmer cream, water, and lemon juice with bacon, scallions, and butter, stirring, 1 minute. Add corn and pepper and salt to taste and cook until liquid is slightly thickened, about 5 minutes.


courtesy of: Gourmet, September 1998

172. PENNE with PUMPKIN, BACON, and CREAM SAUCE

2 cups fresh pumpkin, steamed (or 1 can of puree)
1 pound penne
6 strips thick-cut bacon
2 cloves minced garlic
3/4 cup cream (or milk)
1 tablespoon parsley, finely chopped
1 cups parmesan cheese, grated

If you're using fresh pumpkin, cut it into quarters and steam until soft. Peel off the skin and mash. Cook the penne al dente. Use lots of water, don't add salt, and don't overcook the penne. In a deep skillet, cook the bacon. Remove any gristle, but save the grease. Dice the strips. Lower the heat and sautee the garlic in the bacon grease with the diced bacon. Garlic burns very easily, so stir often. (If you want to be really fancy, let the bacon grease cool and cook the garlic on the lowest setting for about 20 minutes until it's golden brown.) Add the mashed (or canned) pumpkin, parsley, and cream. Stir until warmed. Drain the pasta. Stir in the grated parmesan, then the sauce. Mix well and serve immediately.


courtesy of: Jim Carson, Seattle, Washington

171, SMOKY PUMPKIN SOUP in a PUMPKIN with BACON

serves six


1 6-7 lb. pumpkin
3 strips bacon
1 medium onion, chopped
1 garlic clove, minced
1/2 tsp. dried sage
Tabasco to taste
Salt and freshly ground pepper to taste
2 cups chicken or vegetable broth
1 cup apple cider
2 cups half and half

Cut a wide, deep circle around stalk of the pumpkin and remove and discard the lid. Scrape seeds and membranes from the pumpkin with a large heavy spoon; scrape out most of the flesh, reserving the pumpkin shell. Coarsely chop enough of the flesh to measure 3 cups; reserve remaining flesh for another use.

Fry the bacon till crisp in a large skillet, drain on paper towels, crumble and reserve. Add the onion and garlic to the skillet and sauté over moderate heat 3 minutes, stirring. Add the pumpkin, sage, Tabasco, salt, pepper stock and cider. Cover and simmer over moderately low heat about 30 minutes or until pumpkin is tender. Carefully transfer contents of the skillet to a food processor or blender (in batches, if necessary), puree, and transfer to a large saucepan. Add half and half to the puree, stir well, and heat until very hot but not boiling. Pour soup into the reserved pumpkin shell, sprinkle crumbled bacon on top. Serve soup from the pumpkin shell.


courtesy of: The Compleat Pumpkin Eater / Co-op Food Stores, Hanover & Lebanon, New Hampshire

170. CHICKPEA, CHORIZO, and CHICKEN STEW with BACON and MT. TAM CHEESE

makes 6 to 8 main-course servings


1 lb dried chickpeas (2 1/2 cups), picked over
2 medium tomatoes
1 tablespoon black peppercorns
1 tablespoon cumin seeds
2 tablespoons plus 2 teaspoons olive oil
2 oz slab bacon, rind discarded and bacon cut into 1/4-inch dice
3 tablespoons unsalted butter
5 garlic cloves, minced
2 tablespoons fresh jalapeño chiles (about 3), seeded and minced
2 large celery ribs, cut into 1/4-inch dice
1 red bell pepper, cut into 1/4-inch dice
1 fresh poblano chile, ribs and seeds discarded and chile cut into 1/4-inch dice
1 medium red onion, cut into 1/4-inch dice
1 large carrot, cut into 1/4-inch dice
1 small fennel bulb (sometimes called anise), stalks cut off and discarded and bulb cut into 1/4-inch dice
2 Turkish bay leaves or 1 California
1/2 cup sweet Spanish Sherry
10 cups chicken stock (page 314), or 7 cups low-sodium chicken broth plus 3 cups water
3/4 lb fresh chorizo* links (spiced Mexican pork sausage)
1 1/2 lb chicken thighs with skin and bones (about 4; preferably organic)
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon extra-virgin olive oil
4 fresh rosemary sprigs
1 (8-oz) wheel Cowgirl Creamery Mt. Tam**, or other soft mild triple-crème cow's-milk cheese such as Explorateur, at room temperature
Special equipment: an electric coffee/spice grinder


Prepare chickpeas:
Soak chickpeas in water to cover by 2 inches for 8 to 12 hours, then drain.
Cut an X in bottom of each tomato. Blanch tomatoes in a saucepan of boiling water 10 seconds, then transfer with a slotted spoon to a bowl of ice and cold water. Peel, seed, and dice tomatoes.

Toast peppercorns and cumin seeds in a small dry heavy skillet over moderate heat, stirring, until fragrant and cumin seeds are a shade darker. Cool completely, then finely grind in grinder.

Heat 2 tablespoons olive oil in a wide 6- to 7-quart heavy pot over moderate heat until hot but not smoking. Add bacon and cook, stirring, until just browned, about 3 minutes. Add 2 tablespoons butter and heat until foam subsides, then stir in garlic and jalapeños and cook, stirring, 1 minute.

Increase heat to moderately high and stir in celery, bell pepper, poblano, onion, carrot, and fennel, then cook, uncovered, stirring frequently, until vegetables are browned, about 20 minutes. Stir in tomatoes, bay leaves, and ground spices and cook, stirring, 1 minute. Add Sherry and deglaze by boiling, scraping up any brown bits from bottom of pot, until most of liquid is evaporated, about 2 minutes.

Add chickpeas and stock and simmer, uncovered, stirring occasionally, until chickpeas are tender and liquid is thick and saucelike, 1 1/2 to 2 hours.


Prepare chorizo and chicken while chickpeas simmer:
Put oven rack in middle position and preheat oven to 375°F.

Prick chorizo links several times with a fork, then brown in remaining 2 teaspoons olive oil in an ovenproof large heavy skillet over moderate heat, turning, about 10 minutes. Transfer to a plate and chill, uncovered, until cold and firm, 10 to 15 minutes. Slice chorizo into 1/4-inch-thick rounds and chill, covered.

Pat chicken dry and sprinkle with salt and pepper. Heat remaining tablespoon butter in cleaned skillet over moderately high heat until foam subsides, then sear chicken, skin side down, until skin is crisp and browned, about 5 minutes. Turn chicken over, then drizzle with extra-virgin olive oil and place a rosemary sprig on each piece. Transfer skillet to oven and roast until chicken is just cooked through, 12 to 15 minutes. Remove from oven and let stand 10 minutes, then discard rosemary, skin, and bones and shred meat. Keep loosely covered.


Finish stew:
When stew is thickened, stir in chicken and chorizo and simmer until sausage is cooked through, about 5 minutes. Discard bay leaves. Divide stew among 6 to 8 bowls and top each serving with 2 or 3 thin wedges of cheese.


NOTE: Stew can be made 3 days ahead and cooled completely, then chilled, covered. Reheat over moderate heat, thinning, if desired, with additional stock or water.


*Available at Latino markets.
**Available at cheese shops, Murray's Cheese Shop (888-692-4339; murrayscheese.com), and Cowgirl Creamery (866-433-7834; cowgirlcreamery.com).


courtesy of: Gourmet, October 2004 / adapted from Jeffrey Brana

169. BAKED BUTTER BEANS and BACON

makes 3-4 servings


1 16 oz. can large butter beans, reserving liquid
2 strips bacon
1 tablespoon bacon drippings
1/4 cup chopped onion
1/4 teaspoon dry mustard
1/4 teaspoon pepper
2 tablespoons brown sugar
1/4 cup liquid drained from beans

Drain beans, reserving the liquid. Set both aside. Cook bacon until crisp; drain and crumble. Leave one tablespoon of the bacon fat in the pan and in it cook the onion until soft, about 5 minutes. Combine beans, crumbled bacon, onion, seasonings and 1/4 cup liquid drained from beans. Put all in a small greased casserole. Bake uncovered 30 minutes in a 350° oven. If beans become dry, add some of the reserved liquid.


courtesy of: Bush's Best, The Bush Brothers

168. CHEESY BACON POTATO SOUP

serves 8-10


8 strips bacon, diced, fried and drained
5 cups potatoes, diced into ½-inch cubes
1½ cups celery, diced
1½ cups carrots, diced
1 cup onions, diced
1½ teaspoons salt
1-12 ounce can evaporated milk
2 tablespoons fresh parsley, chopped (or 1 tablespoon dried)
1 cup milk (whole or half & half)
2 cups Velveeta cheese (½ brick), cubed
freshly ground black pepper to taste

Combine potatoes, celery, carrots and onions in large saucepan. Add salt and enough water to cover vegetables. Boil gently for 20 minutes (or until vegetables are tender). Slightly mash some (but not all) vegetables. Add remaining ingredients and heat until bubbly. Serve hot.


courtesy of: Nueske's Hillcrest Farm, Wittenberg, Wisconsin

167. RAISED PORK PIE with BACON

serves 10


For the fillings:
1.2kg boned pork shoulder
8oz lean bacon
1 tablespoon chopped fresh sage
½ teaspoon each ground mace, freshly grated nutmeg and ground allspice
2 teaspoons anchovy essence
salt and freshly ground black pepper

For the jelly:
2 lb. pork bones
1 pig's trotter
1 carrot
1 onion
1 bouquet garni (celery, bay leaf, thyme and parsley)
12 black peppercorns
4 cloves


For the pastry:
1 lb. plain flour
1 tsp salt
10oz chilled butter, cut into pieces
2 eggs
1 egg yolk
2-3 tbsp cold water

For the jelly: put all the ingredients into a large pan, cover with water and bring to the boil. Cover and simmer gently for 3 hours. Strain through a very fine sieve into a clean pan and boil vigorously until reduced to 1 pint. Season to taste and leave to cool.

To make the filling: cut the pork and bacon into ½-inch pieces. Put half of the pork and 2oz of the bacon into a food processor and process using the pulse button until coarsely chopped.

Scrape into a bowl and stir in the rest of the diced pork, bacon herbs, spices, anchovy essence, 1 tsp salt and some pepper.

Fry a little piece of the mixture in sunflower oil, taste and adjust the flavourings if necessary.

To make the pastry, sift the flour and salt into a food processor or mixing bowl. Rub in the butter until the mixture looks like fine breadcrumbs.

Beat the whole egg with the egg yolk and water and gradually stir into the dry ingredients to make a soft dough. Knead briefly until smooth then cut off one third of the mixture and set it aside for the lid.

Roll out the larger piece and use to line the base and sides of an 8-inch clip-sided cake tin, leaving the excess pastry overhanging the edges.

Preheat the oven to 400F.

To assemble the pie:spoon the pork filling into the tin and slightly round the top of the mixture to give the finished pie a nice shape.

Brush the edge of the pastry with beaten egg. Roll out the remaining pastry and use to cover the top of the pie.

Cut a small hole into the centre of the lid with a small pastry cutter, remove the plug of pastry and leave the cutter in place to retain the hole during baking.

Brush with more beaten egg and decorate with a twisted rope of pastry and pastry leaves. Brush the top with beaten egg.

Bake the pie for 30 minutes, then lower the oven temperature to 350F and continue to cook for a further 1½ hours, loosely covering the pie with a triple-thickness sheet of greaseproof paper once it is nicely browned.

Finally, remove the pie from the oven and leave to cool for 2 hours. Then warm through the jelly and pour into the pie through the hole in the top. Remove cutter used to make the hole in the top. Leave to go cold overnight.


courtesy of: Rick Stein, Seafood Restaurant, Padstow, UK

166. CRUNCHY BACON COLESLAW

1 cup red cabbage, shredded
1 tablespoon sugar
1/2 cup peanuts, chopped
4 cups green cabbage, shredded
4 slices bacon, crisply cooked, crumbled
salad dressing (to desired consistancy)

Mix dressing and sugar in large bowl. Add remaining ingredients; mix lightly. Refrigerate.


courtesy of: John Morrell & Co.

165. CASSOULET of WHITE BEANS, BACON, SAUSAGE, and DUCK

for Derek Cavens

yields twelve servings


2 pounds small white beans (such as Great Northern), soaked overnight in plenty of cold water
1/2 pound salt pork or thick-cut bacon, blanched
2 halved onions and 1 chopped onion
1 smashed garlic clove and 1 minced glove
Bouquet garni composed of 4 sprigs parsley, 3 sprigs thyme, and 2 bay leaves
2 quarts chicken stock
1 pound pork sausages
4 tablespoons rendered duck fat or olive oil
1 cup dry white wine
1-1/2 pounds red tomatoes, peeled, seeded, and chopped, or one 28-ounce can of tomatoes
Coarse salt
Freshly ground black pepper
1 whole confit of duck, cut in 8 pieces, or 8 whole legs, halved on the bone
1-1/2 cups toasted bread crumbs

To prepare the beans, drain and put them in an 8-quart casserole with the bacon, the halved onions, the smashed garlic, bouquet garni, and chicken stock. Bring to a boil over moderately high heat. Reduce the heat and simmer over low heat, uncovered, for about an hour. Remove the bacon and cut it into 1-inch pieces. Strain the beans, reserving both the beans and the cooking liquid and discarding the onions and bouquet garni. Set the beans aside in a bowl.

To cook the sausages, prick each one in two places with a fork and put them in the bottom or a 10-inch saute pan with 1/4 inch water. Cook over medium heat, turning from time to time, until the water has evaporated and the sausages are browned on all sides, about 5 minutes. Remove them and cut at an angle into 1-inch pieces.

Add 2 tablespoons of the duck fat to the pan with the chopped onion and cook, stirring from time to time until the onion is soft, about 5 minutes. Add the minced garlic and continue to cook and stir for another minute. Add the white wine and cook for another minute. Stir in the tomatoes and continue cooking for another 5 minutes, stirring from time to time. Season well with salt and pepper and remove from the heat.

To assemble the cassoulet, layer one-third of the beans on the bottom of the casserole and add half the bacon or salt pork, sausages, and duck confit (on the bone). Cover this layer with half the tomato mixture. Repeat with another third of the beans and the remaining bacon, sausages, and duck confit. Cover this with the rest of the tomatoes and then the beans. Add salt and pepper to taste to the bean-cooking liquid. Pour in enough of the bean liquid to come up just to the top of the beans. Cover the entire cassoulet with bread crumbs, dot with the remaining 2 tablespoons duck fat, and bake in a 350-degree oven for an hour and 15 minutes, or until the bread crumbs have formed a crust. You can break through the crust with the back of a spoon three or four times during the cooking to allow the juices to help form a crust.


courtesy of: The Tante Marie's Cooking School Cookbook: More Than 250 Recipes for the Passionate Home Cook, by Mary Risley. Simon & Schuster, 2003.

164. DEVILLED COCKLES with BACON

serves 4 for tea-time or as a starter to a meal


4lb (1kg 800g) fresh cockles, soaked in water for several hours
3 tablespoons olive oil
4 large or 6 small, spring onions, chopped and roughly separated into green and white parts
4 rashers smoked, rindless, back bacon, chopped
2 large cloves garlic, finely chopped
1 large or 2 small, dried chilis, finely chopped (with seeds)
1 tablespoon dark soy sauce
1/2 tablespoon balsamic vinegar
1 tablespoon lemon juice
1 dash Worcestershire sauce
1 bay leaf
1 heaped teaspoon sugar
freshly ground black pepper

First scrub the cockles, if required, and discard any that are open. Then, using your largest saucepan, heat the olive oil and cook the white parts of the spring onions gently for about 2 minutes. Add the bacon and cook for a further 2 minutes, stirring in the garlic and chilli for the last 30 seconds. Now add the soy sauce, vinegar, lemon juice, Worcestershire sauce, bay leaf, sugar and a generous amount of black pepper. When the ingredients are simmering, tip in the cockles and give a quick stir.
Cover and cook over a medium, high heat. After a couple of minutes, give another quick stir, replace the lid and cook until all the cockles are open. Cooking any that refuse to open. Cooling will take about 3-6 minutes depending on the heat and size of cockles. Garnish with the green of the onions. Serve immediately in warmed bowls with bannocks or crusty bread.


courtesy of: Alan Bichan, "What's Cooking," The Orcadian, Hell's Half Acre, Hatston, Kirkwall, Orkney, Scotland

163. YAM-BACON ROLL UPS

makes 4 to 6 appetizer servings


10 slices white bread, crusts trimmed
10 bacon slices
1 cup cooked mashed yams (or sweet potatoes)(see note)
2 tablespoons cream cheese, softened
Salt and freshly ground black pepper to taste
1 tablespoon chopped parsley

Preheat the oven to 400 degrees. Cut each bread slice into three strips. Cut each bacon strip into three pieces. Combine the yams atoes and cream cheese. Season with salt and pepper, add the parsley and stir to blend. On each bacon strip, place a strip of bread. Spread about a teaspoon of the yam mixture on each bread strip and roll up. Secure with a toothpick and place them on a cookie sheet. Bake for 15 minutes. Serve warm.

NOTE: When baking yams, wash them with cool water and pat dry with paper towels. Do not prick the skin. You can lightly oil the skins or not, then bake the yams at 400 degrees for 15 minutes. Reduce the heat to 375 degrees and continue baking until the yams are soft, about one hour or so, depending on the size. It is recommended that yams NOT be wrapped in aluminum foil so that they will achieve a sweet, syrupy flavor. Be forewarned, if the yams are cooked in a microwave, they will not have that wonderful taste. Yams can be boiled, but again, they won't have the flavor that the baked ones do. If a recipe calls for mashed yams, it's best to bake them first. Boiling is acceptable for some other applications, however. If you want to bake a large batch in a conventional oven, you can freeze the extras wrapped in plastic wrap and store them in airtight freezer bags. They can be defrosted and reheated in a microwave without losing taste.



courtesy of: Marcelle Bienvenu, The Times-Picayune, New Orleans, Louisiana

162. BACON RINGS with AVOCADO

makes 16 rings


16 thin slices of bacon (about 3/4 lb.)
4 large carrots (1 1/2 inches in diameter)
2 tablespoons mayonnaise
2 teaspoons hot sauce
salt
1 small avocado, sliced 1/4-inch thick lengthwise, slices halved crosswise
1 cup alfalfa sprouts

Preheat the oven to 425 degrees F. Lay 4 slices of the bacon side by side on a work surface. Place a carrot at one end and roll up the carrot in the bacon slices. Transfer the carrot to a rimmed baking sheet. Repeat with the remaining bacon and carrots. Bake for about 45 minutes, or until the bacon is crisp. Let cool slightly, then carefully loosen each bacon ring and slide it off the carrot, keeping the ring intact. Stand the rings up and let cool.

In a small bowl, mix the mayonnaise with the hot sauce and season with salt. When a carrot is cool enough to handle, cut it into 3-inch-long matchsticks. Save the other carrots for another use.

To assemble a ring, gently press 3 carrot sticks together with 2 avocado slices. Spread a thin layer of the mayonnaise mixture all around them and then roll in alfalfa sprouts. Gently press this filling into a bacon ring, pushing it in only halfway or just far enough to hold together. Repeat to form the remaining bacon rings. Transfer to a platter and serve at room temperature.


NOTE: The bacon rings can be refrigerated overnight. Reheat in a 350 degree oven for 2 minutes, or until sizzling.


courtesy of: "Captain Bacon," Food & Wine, May 2003