52. LINGUINE with SQUASH, BACON, and GOAT CHEESE

makes 6 to 8 servings


6 slices bacon
1 2- to 2 1/2 lb. butternut squash - peeled, seeded, and diced (4-5 cups)
2 cloves garlic, minced
1 1/2 cups chicken broth
1 teaspoon kosher salt
4 oz. soft goat cheese, crumbled
1 1-lb. package linguine, cooked
1 tablespoon olive oil
2 teaspoons freshly ground black pepper

Cook the bacon in a large skillet over medium heat until crisp, about 5 minutes. Drain on a paper towel, then crumble or break into pieces; set aside. Drain all but about 2 tablespoons of the bacon fat from the skillet. Add the squash and garlic to the skillet and saute over medium heat for 3 to 5 minutes. Stir in the broth and salt. Cover and simmer, stirring occasionally, until the squash is cooked through and softened, 20 to 25 minutes. Add half the goat cheese and stir well to combine. Place the cooked linguine in a large bowl. Stir the sauce into the linguine and toss well to coat. Drizzle with the olve oil and add the reserve bacon, the remaining goat cheese, and the pepper. Serve immediately.

NOTE: Before cutting it open, stabilize your oddly shaped squash by cutting a small slice of skin off one side so it will lie flat. Then slice it in half with a sharp chef's knife.


courtesy of: Real Simple, December 2004/January 2005

51. BACON-CORNMEAL WAFFLES

makes six waffles

2 eggs
1 3/4 cups milk
1 cup cake flour or 7/8 cup all-purpose flour
2 1/2 teaspoons double-acting baking powder
1 tablespoon salt
1 cup yellow stone-ground cornmeal
1/4 cup melted bacon fat or other shortening
6-12 very thin slices bacon

Beat eggs slightly. Add the milk. Sift together flour, baking powder, salt. Add the cornmeal. Combine these ingredients with the eggs and milk in a few quick strokes. Add the melted bacon fat. Cut the slices of bacon into halves or quarters. Place pieces of bacon on each waffle iron section after pouring the batter.


from: Joy of Cooking by Irma Rombauer and Marion Rombauer Becker, New York: Plume, 1997, p. 242.

50. BACON-WRAPPED DATES

makes 24 pieces

12 slices bacon
24 pitted dates

Cut each bacon slice in half crosswise. Place bacon on paper toweling on a microwave-safe plate; cover with another paper towel. Microwave on high 4 minutes. Roll up each date in a piece of bacon, place bacon-wrapped dates on clean toweling on microwave-safe plate; cover with another paper towel. Microwave on high 2 minutes, until bacon is crisp. Serve hot.


from: The National Pork Producers' Council

49. COLLARD GREENS with BACON

1/2 pound sliced bacon, cut crosswise into fourths
3 medium red onions, chopped coarse (about 3 cups)
1 1/4 cups chicken broth
1/4 cup cider vinegar
2 tablespoons firmly packed dark brown sugar, or to taste
1/2 teaspoon dried hot red pepper flakes, or to taste
4 pounds collard greens (preferably small leaves), coarse stems and ribs discarded and leaves and thin stems washed well, drained, and chopped coarse

In a deep heavy kettle cook bacon in 2 batches over moderate heat until crisp and transfer to paper towels to drain. Pour off all but about 3 tablespoons drippings and in drippings remaining in kettle cook onions, stirring occasionally, until browned slightly and softened. Transfer onions with a slotted spoon to a bowl.

To kettle add broth, vinegar, brown sugar, red pepper flakes, and about half of bacon, stirring until sugar is dissolved. Add about half of collards, tossing until wilted slightly, and add remaining collards, tossing until combined. Simmer collards, covered, 30 minutes. Stir in onions and simmer, covered, 30 minutes more, or until collards are very tender.

Serve collards topped with remaining bacon.

"and forever chicken, and forever"


courtesy of: Stephen Crumrine, Portland, Oregon

48. BACON and RICE BAKE

Makes 6 servings

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

In large skillet cook bacon over medium heat until crisp; remove to paper towels. Pour off drippings from skillet, reserving 3 tablespoons and discarding the rest. Return 1 tablespoon drippings to skillet; add onion and cook over medium heat until transparent. Remove onions from pan and reserve, leaving skillet over medium heat.

Add remaining 2 tablespoons drippings to skillet; whisk in flour until smooth. Gradually whisk in milk and cook until thickened and bubbly, stirring constantly. Stir in salt, pepper and Parmesan cheese.

Spread rice in an 11 3/4x7 1/2-inch baking dish. Scatter half the bacon and the onion over the rice and pour 1 cup sauce over all. Sprinkle the zucchini, olives and remaining bacon over the top and pour remaining sauce over all. Cover tightly with aluminum foil and refrigerate overnight.

Preheat oven to 375 degrees F. Remove casserole from refrigerator and let stand at room temperature for 15 minutes. Bake for 25 minutes, remove the foil, and continue to bake for 20 minutes until bubbly.


Recipe Courtesy of The National Pork Producers' Council

47. MUSHROOM BACON PIZZA

makes 4 servings


12 ounces sliced bacon
1 1/2 pounds fresh white mushrooms, sliced
1 cup chopped onions
1 1/2 tablespoons minced garlic
2 teaspoons dried oregano, crushed
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 prebaked pizza shell (about 10 ounces)
1 cup shredded mozzarella cheese
1/2 cup sliced plum tomatoes

Preheat oven to 450 degrees F. In a large skillet over medium heat, cook bacon until crisp, about 5 minutes. Transfer to paper towels; crumble; set aside.

Pour off all but 4 tablespoons bacon fat. Add mushrooms, onions and garlic; cook, stirring occasionally, until most of the liquid evaporates, 7 to 8 minutes. Stir in crumbled bacon, oregano, salt and black pepper.

Place shell on a pizza pan or baking tray. Sprinkle cheese over shell. Spoon 1 3/4 cups drained mushroom bacon mixture over cheese. Top with tomatoes. Bake until hot and cheese is melted, about 10 minutes.


from: The Mushroom Council

46. OYSTER and BACON SANDWICH with HORSERADISH-YOGURT SAUCE

yields 4 Servings

1 Italian bread loaf

2 teaspoons olive oil
1 clove garlic, finely chopped
3 ounces, bacon
1 teaspoon chopped fresh tarragon leaves
½ cup all-purpose flour
1/8 teaspoon salt
1/8 teaspoon black pepper
15 ounces jar of shucked oysters, strained, liquid reserved
1 tablespoon chopped fresh parsley
2 tablespoon lemon juice
3 plum tomatoes, halved lengthwise

½ cup strained yogurt
1 teaspoon horseradish
A pinch of ground saffron
Reserved oyster juice

Slice open the Italian bread loaf down one side. Scoop out the center of the loaf, leaving ½ inch of bread all around.

The filling: Pour the oil into a large skillet and fry the garlic on medium heat for 30 seconds. Add the bacon and fry for 1 minute. Stir in the tarragon and remove from the heat.

Preheat the oven to 450F. Measure the flour, salt, and pepper into a plastic bag and shake to mix well. Put about 3 oysters into the bag at the same tome, shake until well coated, then lay on top of the cooked bacon mixture. When all the oysters are coated and in the skillet, return to the heat and fry for 3 minutes on each side. Sprinkle with the parsley, lemon juice and a small amount of pepper. Spoon into the hollowed out bread.

In the same skillet, fry the tomatoes for 1 minute on each side – just to soak up the pan juices. Place the tomatoes on top of the oysters, cut side down. Close the sandwich, wrap tightly with aluminum foil, place on a baking sheet and bake for 10 minutes. Open the foil and bake for 5 minutes to crisp the bread.

The sauce: While the loaf is baking, deglaze the skillet with the reserved oyster juices. Strain and mix the liquid with the strained yogurt, horseradish, and saffron.

Remove the loaf from the oven and place on a carving board. Open the sandwich and pour the creamy sauce over the oysters, and close. Cut into 6 serving pieces.


courtesy of: Graham Kerr’s Kitchen by Graham Kerr: G.P. Putnam’s Sons, 1994

45. BACON, PEAR, and BLUE CHEESE SALAD

Serves 6


NOTE: Seckel pears work best for this salad, but others, such as Forelle, make a good substitute. If small pears are not available, use four to five Bosc pears and cut into quarters rather than halves.

4 cups apple cider
1 small baguette, cut diagonally into twelve 1/2-inch slices
8 tablespoons (1 stick) unsalted butter, melted
9 Seckel pears
Juice of 1 lemon
8 medium shallots, peeled and cut into quarters
2 teaspoons sugar
1 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
6 slices thick slab (6 ounces) bacon, cut crosswise into 1-inch squares
2 bunches watercress, washed and large stems removed
1/2 pound blue cheese

Place cider in a medium saucepan, and bring to a boil. Cook until reduced to 1/2 cup, about 30 minutes. Cider should have a syrupy consistency. Remove from heat, and keep warm.

Preheat the oven to 400º. Make croutons: Place bread slices on a baking sheet, and brush with 4 tablespoons butter. Toast until golden brown, about 10 minutes. Set aside to cool completely.

Cut pears in half; remove seeds with a small melon baller, and discard. Place pears in a medium bowl. Squeeze lemon juice over, and toss to combine. Add shallots to bowl. Drizzle with remaining 4 tablespoons melted butter; sprinkle with sugar, salt, and pepper; and toss to coat. Place in roasting pan, pears cut side down. Roast until golden brown and soft when pierced with a knife, 35 to 45 minutes, stirring occasionally and gently with a wooden spoon.

While pears are cooking, heat a large skillet over medium-high heat. Add bacon, and sauté until golden, about 3 minutes. Transfer to paper towels to drain; set aside. Remove pears and shallots from pan, and keep warm.

Arrange watercress on six serving plates, top with warm pear mixture, and sprinkle with bacon. Place two croutons with a piece of blue cheese on each plate. Drizzle reduced cider over salad. Serve immediately.


courtesy of: Martha Stewart

44. CALVES' LIVER with BACON and CAPERS

serves 6


24 ounces sliced on an angle and halved calf’s liver
3 cups milk
4 ounces cut into 1-by-1/4-inch pieces slab bacon
1 quartered and thinly sliced medium onion
2 tablespoons capers
2 teaspoons sage
Coarse salt
freshly ground pepper
2 tablespoons white wine
1/2 cup veal or chicken stock
1/4 cup heavy cream
2 cups all- purpose flour, for dredging
1 tablespoon olive oil
1 tablespoon chopped parsley

In a large baking dish, add liver and milk. Let liver soak, covered in the refrigerator, for at least 2 hours and no more than 24 hours.

In a large cast-iron skillet, sauté bacon over medium-high heat until fat is rendered, about 5 minutes. Remove bacon from skillet. Drain off almost all the fat, and place skillet over medium heat. Add onion, and cook until caramelized, about 6 minutes. Add bacon back to skillet with capers, sage, salt, and pepper. Deglaze with wine, and cook for 2 minutes, loosening any brown bits from the bottom of the pan with a spoon. Add stock, and cook until heated through. Pour in cream, and stir to combine.

Remove liver from milk, dredge liver in flour, and season with salt and pepper. In a cast-iron skillet, heat olive oil over medium heat. Cook liver for 3 minutes on each side for medium rare. Serve liver topped with cream sauce and sprinkled with parsley.


courtesy of: Martha Stewart

43. SAUTEED APPLES and BACON

makes four servings

tart cooking apples
8 slices bacon
2 tablespoons vegetable oil
2 tablespoons white or brown sugar
parsley

Pare and core the apples. Cut them into cubes. There should be about 4 cups. Saute bacon in a heavy skillet. Remove the bacon when crisp. Keep it hot. Leave about 2 tablespoons of fat in the skillet. Add the oil. Add the apples. Saute uncovered over high heat until translucent. Sprinkle with the sugar. Place apples on a hot platter. Surround them with the bacon. Serve garnished with the parsley.


from: Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker, New York: Plume, 1997. p. 130.

42. BAKED POTATO-BACON-EGGS

makes four servings


1/2 pound bacon
1/2 cup chopped onion
2 tablespoons all-purpose flour
3/4 teaspoon dry mustard
Dash pepper
2 cups milk, heated
3 hard-cooked eggs, sliced
1 tablespoon minced parsley
4 baked potatoes, hot

Fry bacon in skillet until crisp. Remove with slatted spoon; drain on paper towels; crumble. Set aside. Pour off all but 2 tablespoons drippings from skillet. Add onion; sauté until tender. Stir flour, mustard, and pepper into drippings in skillet until smooth. While stirring constantly, gradually add milk. Cook and stir until thickened. Carefully stir in eggs, parsley, and bacon. Open potatoes; fluff insides with fork. Divide and spoon egg mixture over each potato.


courtesy of: The All-American Potato Cookbook

41. BACON-POTATO FRITTATA

makes 4-6 main dish servings


4 slices bacon, cut into 1/2-inch pieces
12 oz. potatoes (2 medium), cut into 1/4-inch slices (about 2 cups)
6 eggs, slightly beaten
1/4 cup milk
1/2 teaspoon ground black pepper
1/4 teaspoon salt
1 1/2 cups grated Parmesan cheese (6 oz.)
1/2 cup thinly sliced green onion
2 tablespoons snipped fresh basil or 2 teaspoons dried basil, crushed
Salsa and/or dairy sour cream (optional)

In large nonstick skillet, cook bacon over medium heat until crisp. Drain bacon, reserving 2 tablespoons drippings in skillet. Add potato to reserved drippings. Cover and cook for 12 to 15 minutes or until tender and lightly browned, turning potato occasionally. (If potato browns too quickly, reduce heat to medium-low.)

Meanwhile, in medium bowl, combine eggs, milk, pepper, and salt. Stir in Parmesan cheese, green onion, and basil; set aside.

Spread potato in even layer in skillet; sprinkle with bacon. Pour in egg mixture. Cover and cook over medium-low heat for 15 to 20 minutes or just until surface of egg is set. (If necessary, reduce heat to low to allow center to cook through without overcooking edge.) Loosen edge of frittata; carefully invert onto serving plate. Cut into wedges. If desired, serve with salsa and /or sour cream.


courtesy of: Better Homes and Gardens Potato Favorites recipe card series

40. BACON KOFTAS

Serves four


8 oz. lean bacon, coarsely chopped
1 cup fresh wholemeal breadcrumbs
2 spring onions, chopped
1 tablespoon chopped fresh parsley
finely grated rind of 1 lemon
1 egg white
black pepper
paprika
lemon rind and fresh parsley leaves, to garnish

Place the bacon in a food processor together with the breadcrumbs, spring onions, parsley, lemon rind, egg white, and pepper. Process the mixture until it is finely chopped and begins to bind together.

Divide the bacon mixture into eight even-sized pieces and shape into long ovals around eight wooden or bamboo skewers.

Sprinkle the koftas with paprika and cook under a hot grill or on a barbecue for about 8-10 minutes, turning occasionally, until browned and cooked through. Garnish with lemon rind and parsley leaves, then serve hot with lemon rice and salad.

COOK’S TIP: Don’t over-process the kofta mixture – it should be only just mixed. If you don’t have a food processor, either mince the bacon, or chop it very finely by hand, then mix in the rest of the ingredients.

courtesy of: Essential Main Courses by Linda Fraser. London: Hermes House (Anness Publishing Limited, 88-89 Blackfriars Road, London SE1 8HA), 1995, 2000, p. 44

39. BLUEGRASS BACON CHICKEN

serves four


3 slices bacon, diced
4 whole chicken legs, skinned and cleaned
1 cup seasoned flour
1 small onion, peeled and coarsely chopped
1 garlic clove, smashed and chopped
1 teaspoon paprika
1/2 lb. mushroom caps, cleaned
5 tablespoons sour cream
1 teaspoon chopped fresh chives
juice 1/4 lemon
salt and pepper

Place bacon in frying pan and heat; cook 4-5 minutes over medium heat. Remove and set aside; leave fat in pan. Dredge chicken with flour and add legs to bacon fat. Cook 4 minutes each side over medium heat. Add onion and garlic to pan; mix well and season with paprika. Cover and cook 12 minutes over low heat. Add mushrooms and replace bacon in pan; cover and continue cooking 5-6 minutes over low heat depending on size of legs. Remove pan from heat and mix in lemon juice. Replace pan on stove top over very low heat. Add sour cream and chives; season generously. Mix until well blended.


courtesy of: Easy Cooking for Today: A Guide to Modern American Cooking by Chef Pol Martin. Montreal: Brimar Publishing Inc., 1986, p. 209. 8925 Saint-Laurent Boulevard, Montreal, CANADA H2N 1M5, 514-384-8660

38. PAN-SEARED STRIPED BASS with ARUGULA, SMOKED APPLEWOOD BACON and TEARDROP TOMATOES

serves six


ROSEMARY-BALSAMIC VINAIGRETTE:
½ cup Pinot Noir or other dry red wine
1 clove garlic, minced
1 shallot, minced
½ cup balsamic vinegar
2 tablespoons honey
1 tablespoon minced rosemary
¾ cup extra virgin olive oil

for STRIPED BASS:
1 cup all-purpose flour
1 teaspoon salt
½ teaspoon white pepper
6 7-oz. striped bass fillets
½ cup canola oil
2 ¼ cup yellow teardrop tomatoes, whole
2 ¼ cups red teardrop tomatoes, whole
6 bunches arugula, picked over and washed
½ cup Rosemary-Balsamic Vinaigrette
1 lb. smoked applewood bacon, cooked until crisp, then diced

for GARNISH:
edible flowers, such as nasturtium
chives, cut to 6 inches

Make Rosemary-Balsamic Vinaigrette: In a small saucepan combine wine, garlic and shallots. Cook over medium heat for 8-10 minutes, until reduced by ½. Add balsamic vinegar and continue to cook for another 8-10 minutes, until reduced by ½. Remove from heat and add honey and minced rosemary. Whisk in extra virgin olive oil. Set aside until ready to use.

Preheat oven to 350˚F.

Place flour on a large plate, add salt and white pepper and whisk to combine. Drag fillets through seasoned flour so they are lightly coated on all sides.

Heat oil in a large heavy-bottomed skillet over medium heat until hot, about 1 minute. Add fillets and cook 2 minutes without turning. Turn fillets over and cook for another 1 to 2 minutes. Transfer fillets to a baking sheet and cook in oven for 8 to 10 minutes, or until fish flakes when pressed with a fork.

While fish bakes, prepare tomato topping. Place tomatoes and arugula in a large bowl. Combine ½ cup Rosemary-Balsamic Vinaigrette with diced bacon, pour mixture over tomatoes and arugula in bowl and toss well.

Divide fish among 6 plates. Top with tomato mixture and garnish with edible flowers and chives and serve.


courtesy of: The Beach Plum Inn & Restaurant, 50 Beach Plum Lane, Martha’s Vineyard, 508-645-9454

37. SMOKY SAUTEED BACON and LEEKS

six servings


½ lb. thickly sliced applewood-smoked bacon, cut crosswise into ½-inch pieces
2 tablespoons unsalted butter
2 lb. leeks, white and tender, green parts only, sliced crosswise, ¾ inch thick
kosher salt and freshly ground pepper

Heat a large skillet. Add the bacon and cook over moderate heat until crisp around the edges, about 6 minutes. Transfer the bacon to a paper towel-lined plate and wipe out the skillet.

Melt the butter in the skillet over high heat until starting to brown. Reduce the heat to moderate, add the leeks and cook, stirring, until tender, 6 to 8 minutes. Return the bacon to the skillet and toss. Season with salt and pepper and serve.


courtesy of: Marcia Kiesel, Food & Wine, April 2004

36. BACON-WRAPPED PORK and APPLE PATTIES

serves four


1 pound lean ground pork
3/4 cup quick-cooking rolled oats
1/2 teaspoon ground sage
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme, crushed
1/3 cup applesauce
1 egg, slightly beaten
1/4 cup minced green onion
4 slices bacon
1 large tart green apple, cored and cut in thin wedges
1/2 medium onion, cut in small wedges
1 tablespoon olive oil

In a large bowl combine oats, sage, salt, pepper, and thyme. Stir in applesauce, egg and green onion; mix well. Stir in ground pork until well blended. Form into 4 patties about 3/4 to 1-inch thick. Wrap a bacon strip around each patty; secure with a toothpick. Grill or broil 4-5 minutes on each side.

Meanwhile in a small skillet, cook and stir apples and onions in hot oil until tender. Sprinkle lightly with salt. Serve with patties.

NOTE: Be sure not to overmix ground meat. The applesauce helps keep these burgers moist and flavorful. And remind diners to be mindful of the toothpicks. Serve with Sliced Tomatoes Vinaigrette and Peppery Potato Salad.


courtesy of: www.otherwhitemeat.com

35. BACON-AVOCADO POTATO SALAD

6 medium boiling potatoes
2 avocados, cubed
8 slices bacon
1/2 cup chopped onions
1 tablespoon fresh lime juice
1/2 cup white wine
1/4 cup cider vinegar
salt
black pepper
paprika
1/4 teaspoon mustard powder
2 tablespoons fresh parsley, chopped
1 tablespoon fresh cilantro, chopped

Boil potatoes in their skins. While potatoes boil, cube avocados and toss with lime juice. Chop bacon into one inch pieces and fry until crisp in a large skillet. Remove bacon to paper towels to drain. In bacon fat, saute onions until golden. Remove pan from heat and stir in wine, vinegar, mustard, and salt, pepper, and paprika to taste.

When potatoes are tender, drain, peel, and dice. While still warm, pour dressing over potatoes and toss. Allow to cool to room temperature. Fold in avocado, bacon, parsley, and cilantro. Serve at room temperature or chill one hour or longer.


courtesy of: Mavis Linder, Backwoods Home Magazine

34. BACON and DOUBLE CHEESBURGER LOAF

yields six servings


4 slices bacon
1 1/2 lb. lean ground chuck or ground round
1 cup firm fresh white bread crumbs
1 cup coarsely shredded sharp Cheddar cheese (about 4 oz.)
1 large sweet onion, such as Vidalia, chopped
2 tablespoons regular or low-fat mayonnaise
2 tablespoons India or other sweet pickle relish
2 teaspoons dry mustard
3/4 teaspoons salt
1/2 teaspoon freshly ground pepper
1 egg
1/4 cup ketchup

Preheat the oven to 350 degrees F. In a medium skillet, cook the bacon over medium heat until it is limp and some of the fat is rendered, 3 to 4 minutes. Remove the bacon from the skillet and reserve it.

In a large mixing bowl, use your hands to gently but thoroughly mix together the meat, bread crumbs, 1/2 cup of the cheese, onion, mayonnaise, relish, mustard, salt, pepper and egg. Pat the mixture into a shallow 2-quart baking pan. Spread the top of the loaf with the ketchup, then lay the bacon strips over the ketchup. Bake until the loaf is firm and the bacon is crisp, 45 to 50 minutes, sprinkling the top of the loaf with the remaining 1/2 cup cheese to melt during the last 5 to 10 minutes of baking. Internal temperature should be 155 degrees. Let the meatloaf stand in the baking dish for 10 minutes, then cut into squares to serve.


courtesy of: Everybody Loves Meatloaf by Melanie Barnard (Harper Perennial Library)

33. HONEY MAPLE-GLAZED CRISPY ATLANTIC SALMON with PORTOBELLO MUSHROOM-BACON-SPINACH HASH

GLAZE
equal parts honey and maple syrup
red pepper flakes to taste

SAUCE
1 cup mayonnaise
1/4 cup Guinness stout
2 tablespoons stone-ground mustard
salt and pepper to taste

HASH
2 medium all-purpose potatoes, peeled, medium dice
2 Portobello mushrooms
2 tablespoons diced raw bacon
1/3 cup baby spinach
oil for sauté
salt and pepper to taste

SALMON
2 6-ounce pieces Atlantic salmon
1/4 cup flour
2 eggs, beaten
Rice Krispies – enough to coat salmon pieces evenly
salt and pepper

GLAZE: Combine honey, maple syrup and red pepper flakes. Store in plastic bottle.

SAUCE: Combine mayo, Guinness and mustard; whisk until combined. Season with salt and pepper. Refrigerate until needed.

HASH: Remove the gills from the Portobello mushrooms. Use a small dry brush to clean (do not rinse).

Dredge mushrooms in balsamic vinaigrette, then bake 4 minutes at 350˚F. Remove the mushrooms and slice them into 1/4-inch strips. Set aside.

Place a sauté pan over high heat, add enough oil to cover bottom of the pan. Add potatoes and sauté until golden brown.

Add diced bacon to the potatoes and place pan in 350˚F oven until cooked through (about 10 to 12 minutes).

Toss the mushrooms slices with the potatoes. Place the potato/mushroom mixture on stove and cook over medium heat until mushroom is hot.

Add spinach to the potatoes; cook until wilted

Season to taste with salt and pepper.

Tip: Put the hash in the oven before preparing the salmon – then both will be ready at the same time.

SALMON: Season salmon with salt and pepper, then dredge with flour.

Dip the dredged salmon into the beaten eggs, then place the salmon into a small bowl or plate of whole Rice Krispies. Coat evenly.

Heat a sauté pan over medium heat. Place the crusted salmon in pan and sauté about 2 minutes each side or until golden brown.

Place the pan in 350˚F oven 5 to 7 minutes.

When the salmon is well heated, remove pan from oven and spoon a generous amount of glaze over salmon. Return the pan to the oven for 2 minutes.


courtesy of: Chefs Janine and Todd Gray, The Inn at Osborne Hill, 150 Osborne Hill Road, Fishkill, New York, (845) 897-3055. Reprinted From: “A winning recipe,” The Valley Table, March-May 2003. page 36

32. CHESTNUT, BACON, DRIED APPLE, and CORN BREAD STUFFING

makes 10-12 servings


1/2 pound thick-cut bacon slices, cut crosswise into 1/2-inch-wide strips
4 cups chopped onions
3 cups chopped celery
1 cup chopped dried apples
1 tablespoon chopped fresh thyme
1 1/2 teaspoons dried rubbed sage
2 7.4-ounce jars roasted whole chestnuts, coarsely broken
8 cups dried corn bread stuffing mix (from two 16-ounce packages)
1 3/4 cups (or more) low-salt chicken broth
2 tablespoons (1/4 stick) butter, melted

Cook bacon in heavy large skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to large bowl. Pour off all but 2 tablespoons drippings from skillet. Add onions and celery to drippings in skillet. Cover and cook over medium heat until vegetables are soft, stirring occasionally, about 12 minutes. Add vegetables to bacon; mix in apples, thyme, and sage, then chestnuts. (Can be made 1 day ahead. Cover and chill. Reheat to lukewarm before continuing.)

Add corn bread stuffing mix to chestnut mixture. Mix in 1 3/4 cups broth. Drizzle with butter.

To bake stuffing in turkey: Loosely fill main cavity and neck cavity of turkey with stuffing. Add enough broth to remaining stuffing to moisten slightly (1/4 cup to 3/4 cup, depending on amount of remaining stuffing). Generously butter baking dish. Spoon remaining stuffing into prepared dish. Cover dish with buttered foil, buttered side down. Bake stuffing in dish — alongside turkey or while turkey is resting — until heated through, about 25 minutes. Uncover stuffing in dish. Bake until top of stuffing is slightly crisp and golden, about 15 minutes longer.

To bake stuffing in dish: Preheat oven to 350°F. Generously butter 13x9x2-inch glass baking dish. Add enough extra broth to stuffing to moisten (3/4 cup to 1 1/4 cups). Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down. Bake until heated through, about 40 minutes. Uncover and bake until top is slightly crisp and golden, about 20 minutes longer.


courtesy of: Bruce Aidells, chef and founder of Aidells Sausage Company

31. WILTED SPINACH SALAD with BACON and BALSAMIC VINAIGRETTE

makes four servings


6 cups (5-ounces) fresh spinach leaves, washed, dried, and chilled
2 slices bacon, cut into 1/4-inch pieces
1 tablespoon extra-virgin olive oil
1/2 cup minced red onion
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon sugar
1 tablespoon balsamic vinegar

Remove stems and veins from spinach and tear into bite-sized pieces; place spinach in a large bowl. In a small frying pan over medium heat, fry bacon approximately 5 minutes or until crisp; transfer with slotted spoon to paper towel-lined plate, leaving fat in pan. Return frying pan to medium heat; add oil, onion, salt, pepper, and sugar. Cook 2 to 3 minutes, stirring occasionally, until onion is slightly softened. Add balsamic vinegar; swirl to incorporate. Pour warm dressing over spinach and toss gently to wilt (when properly wilted, the leaf edges soften slightly, but the spinach retains some crunch). Sprinkle bacon over spinach and serve immediately.


adapted from a recipe from Cook's Illustrated Magazine, March/April, 2002

30. CHEDDAR GRITS with BACON

serves eight


8 slices of bacon
3 cups chicken broth
1 cup water
1 cup quick grits
1 cup grated Cheddar cheese
2 tablespoons sour cream
2 tablespoons butter
1 clove garlic, minced
1/2 teaspoon cayenne pepper (more or less, to taste)
1 can (14 to 16 ounces) artichoke hearts, chopped, or use frozen cooked artichoke hearts
2 eggs, well beaten

Heat oven to 350° F. Grease a 2-quart baking dish. In a large skillet over medium heat, fry bacon until crispy. Drain on paper towels; crumble. In a large saucepan, combine broth and water. Bring to a boil. Slowly stir in grits. Reduce heat to low; cover and cook for about 5 minutes, stirring occasionally to prevent scorching. Remove grits from heat. Add the bacon and remaining ingredients; stir well. Pour into the baking dish. Bake at 350° for 50 to 60 minutes, or until set.


courtesy of: Diana Rattray

29. BACON, LETTUCE, and CANTALOUPE SANDWICHES

makes 4 sandwiches


12 bacon slices (about 3/4 pound)
6 tablespoons mayonnaise
2 tablespoons Dijon mustard
2 teaspoons fresh lemon juice
2 teaspoons honey
1/2 cantaloupe
8 soft lettuce leaves such as Boston or Bibb
8 slices crusty bread

Preheat oven to 425°F. In a shallow baking pan cook bacon in one layer in middle of oven, turning occasionally, until golden and crisp, 16 to 18 minutes, and transfer to paper towels to drain. In a small bowl whisk together mayonnaise, mustard, lemon juice, and honey until smooth. Seed cantaloupe. Cut melon into 12 slices and discard rind. Cut out and discard lettuce ribs. Spread mayonnaise mixture on all 8 slices of bread. Stack lettuce, melon, and bacon on 4 of the slices and top with remaining 4 slices, gently pressing them together.


courtesy of: Gourmet, August 1999

28. BRUSSEL SPROUTS LEAVES COOKED WITH BACON and MIREPOIX

4 large portions

1 pound Brussel sprouts
2 tablespoons olive oil or rendered duck fat

Mirepoix:
1 small carrot (2 ounces), diced
1/2 large stalk of celery (2 ounces), diced
1/2 yellow onion (3 ounces), diced
2 ounces bacon, thinly sliced, diced
1/3 cup water
1/2 teaspoon salt
freshly ground pepper
white wine vinegar

Working with one sprout at a time, remove as many of the outer leaves as you can until you reach those firmly attached the core. Trim the stem end freeing more leaves and repeat until your each the dense center. Slice the center thin.

Warm the olive oil or duck fat in a 6-quart noncorroding saucepan. Add the mirepoix and pancetta and cook over medium heat for 5 to 8 minutes, without browning the vegetables, until they have softened. Add the water and the Brussel sprouts leaves, sprinkle with the salt, and stir well to combine. Cover the pan and cook for 15 to 20 minutes, stirring every so often until the leaves are tender. Season the leaves with a little freshly ground pepper, correct for salt, and add a dash of vinegar. Serve while the color is still vivid.


courtesy of: Chez Panisse Cooking by Paul Bertolli with Alice Waters. New York: Random House, Inc., 1988, p. 89.

27. GOLDEN CORN CAKES TOPPED with GOAT CHEESE and BACON

serves six; makes approx. 20-24 corn cakes


5 thick slices(4-5 oz.) bacon
2 cups fresh corn kernels (about 4 ears of corn)
1 cup chopped yellow onion
3/4 cup buttermilk
1 large egg
about 5 oz. creamy goat cheese, divided
1 cup yellow cornmeal
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/8 teaspoon cayenne pepper
vegetable oil for sautéing
1 bunch of green onions, including 2 inches of green stems, chopped

Saute bacon in a large, heavy skillet (preferably cast iron) over medium heat until crisp, and drain on paper towels. Chop coarsely and reserve for garnish. Reserve 2 tablespoons of the bacon drippings in skillet and discard the rest.

With skillet over medium heat, sauté corn and onions, stirring, until onions are golden brown, about 5 minutes. Remove from heat.

In a large bowl, combine buttermilk, egg, and 1/4 cup of the goat cheese and whisk to blend. Add cornmeal, baking powder, salt, baking soda, and cayenne. Mix well. Stir in sautéed corn and onions; mixture will be thick.

Generously coat the skillet in which the corn and onions were sautéed with a thin film of oil, and place over medium heat. When oil is quite hot, drop 1/8 cup batter for each corn cake into pan, leaving space around each to allow for spreading. Flatten each cake slightly with a spatula. Cook until golden brown on bottoms, about 1 minute, then turn and flatten again and cook 1 to 2 minutes more or until golden brown on bottoms and cooked through.

Drain on paper towels. When one batch of cakes is done, remove to a baking sheet and cover loosely with foil. Continue until all the batter has been used. (Corn cakes can be prepared 4 hours ahead; cool to room temperature and cover loosely with plastic wrap. Reheat, uncovered, on an ungreased baking sheet in preheated 400-degree oven until crisp and heated through, 5 to 8 minutes.)

To serve, arrange corn cakes on a serving platter, top each cake with a generous teaspoon of the remaining goat cheese, and sprinkle with green onions and bacon.


courtesy of: The Big Book of Backyard Cooking by Betty Rosbottom. San Francisco: Chronicle Books, 2004. (85 Second Street, San Francisco, CA 94105). pp. 138-139

26. GRILLED TOMATO, BACON, and CHEDDAR SANDWICH

serves two


2 ripe plum tomatoes, halved lengthwise
salt and freshly ground black pepper, to taste
6 slices bacon
4 slices rye bread
2 tablespoons unsalted butter, at room temperature
4 thin slices (about 2 ounces) Vermont Cheddar cheese
1 tablespoon pure maple syrup

Preheat the broiler. Sprinkle the cut sides of the tomatoes with salt and pepper. Place the tomatoes on a baking sheet cut side down and broil until slightly charred and easy to mash, about 8 minutes. Set aside. Fry the bacon slices in a nonstick skillet until just golden brown, 6 minutes on one side and 2 minutes on the second side. Drain on paper towels. Spread one side of each slice of rye bread with the butter. Lay the cheese over the unbuttered side of 2 of the slices, then add 3 slices of bacon, and drizzle with the maple syrup. Top each with 2 tomato halves, mashing them down slightly. Top with the remaining 2 slices of bread, buttered side out. Grill the sandwiches in a nonstick skillet over medium heat, occasionally pressing down on them with the back of a spatula until golden brown, 3 to 4 minutes per side. Cut the sandwiches in half and serve immediately.


courtesy of: USA Cookbook by Sheila Lukins. New York: Workman Publishing Company, Inc. (708 Broadway, NYC 10003-9555), 1997, p. 131

25. APPLEWOOD-SMOKED BACON-WRAPPED SCALLOPS with TAMARI GLAZE

makes 24 skewers


TAMARI GLAZE:
2 tablespoons reduced-sodium tamari sauce
2 tablespoons maple syrup
1 teaspoon fresh lime juice

8 strips applewood-smoked bacon, stacked and cut into 3- to 4-inch pieces (see note)
24 medium sea scallops (about 1 lb), or 12 large sea scallops, cut in half vertically
1 heaping tablespoon fresh rosemary leaves
freshly ground pepper to taste
24 sturdy 3-inch rosemary sprigs (strip the leaves from the bottom inch of each sprig)

TO MAKE THE TAMARI GLAZE: Combine the tamari, maple syrup, and lime juice in a small saucepan. Boil over medium heat, whisking frequently, until thick, syrupy, and reduced by half, 5-7 minutes. Keep a very close eye on this, to avoid burning. Remove from heat.

TO ASSEMBLE: Preheat the broiler. Line a baking sheet with aluminum foil. Lay several pieces of bacon at a time, vertically, on a work surface. Place a scallop flat-side down on the base of each bacon strip and place 3 or 4 rosemary leaves on top of each scallop. Wrap with the bacon and place seam-side down on the prepared pan. Repeat the process until all of the scallops have been wrapped. Liberally season each bacon-wrapped scallop with peppers.

Broil the scallops about 5 inches from the heat source until the bacon is partially crisp and brown around the edges, 10 to 15 minutes. (Keep a close eye on the scallops to avoid burning the bacon, as each oven cooks differently.) Remove from the oven and let cool slightly. Brush the scallops with tamari glaze and skewer each one, from the top, with a rosemary sprig. Serve hot.

DO-AHEAD TIPS: The scallops can be wrapped with bacon and refrigerated, uncooked, up to 1 day in advance. Cook and serve as directed.

NOTE: The bacon should be cut according to the size of the scallops. It should barely overlap each scallop or scallop half. Try wrapping 1 strip of bacon around a scallop to measure the correct length of bacon (about 3-4 inches) before cutting all the bacon strip.


courtesy of: Skewer It by Mary Corpening Barber and Sara Corpening Whiteford. San Francisco: Chronicle, 2000, p. 30

24. BACON, LETTUCE, and FRIED GREEN TOMATO SANDWICH

serves four


8 slices thick-cut bacon
3/4 cup all-purpose flour
1/4 cup stone-ground cornmeal
salt and freshly ground black pepper, to taste
1 cup milk
1/4 cup olive oil, plus more if necessary
8 slices (1/4 inch thick) green tomatoes
1/4 cup mayonnaise
1 tablespoon chili sauce
8 slices rye bread, lightly toasted
2 large bunches arugula, rough stems removed, leaves rinsed and patted dry

Cook in the bacon in a nonstick skillet over medium heat until just browned and crisp, 6 minutes on the first side and 2 minutes on the second. Transfer the bacon to a paper towel to drain, and set aside. Strain the bacon fat into a cup, and wipe out the skillet with a paper towel.

Combine the flour, cornmeal, salt, and pepper in a medium-size bowl. Add the milk and stir well. The mixture should resemble pancake batter.

Add the olive oil to the cleaned skillet along with the strained bacon fat, and place it over medium-high heat. Working in batches, dip the tomato slices in the batter, letting the excess drip back into the bowl, and fry them until golden brown, about 3 minutes per side. Add more olive oil to the pan if necessary. Drain the tomatoes on paper towels.

Stir the mayonnaise and the chili sauce together in a small bowl.

To serve, spread one side of each slice of toast with about 1 1/2 teaspoons of the mayonnaise mixture. Lay 2 slices of bacon over each of 4 slices of toast. Cover the bacon with 2 fried tomato slices, and top evenly with arugula. Cover with the remaining 4 slices of toast, mayonnaise side down. Cut in half and serve immediately.


courtesy of: USA Cookbook by Sheila Lukins. New York: Workman Publishing Company, Inc. (708 Broadway, NYC 10003-9555), 1997, pp. 129-130

23. PEPPERY BACON-WRAPPED WATERMELON RIND PICKLES

makes 24 skewers


24 watermelon rind pickles, drained and cut into uniform bite-sized pieces (1 by 1 by 1/4 inch is ideal)
2 tablespoons apple cider vinegar
8 strips bacon, stacked and cut into 3-inch pieces
freshly ground black pepper to taste
24 diagonally cut 1-inch long green onion slices (green parts only)

Preheat the oven to 400˚F. Line a baking sheet with aluminum foil. Toss the pickles in a bowl with the apple cider vinegar.

TO ASSEMBLE: Lay several pieces of bacon at a time, vertically, on a work surface. Place a pickle on the base of each bacon strip, wrap, and place seam-side down on the prepared pan; the bacon should barely overlap. Repeat the process until all of the pickles have been wrapped. Liberally sprinkle each bacon-wrapped pickle with pepper. Bake until the bacon is partially crisp and brown around the edges, about 15 minutes. Place a fresh green onion slice on each morsel, skewer with a toothpick, and serve immediately.

TIP: The pickles can be wrapped with bacon, cooked, and refrigerated up to 1 day in advance. Reheat in a preheated 350˚F oven until warm, 5 to 7 minutes. Skewer and garnish as directed.


courtesy of: Skewer It by Mary Corpening Barber and Sara Corpening Whiteford. San Francisco: Chronicle, 2000, p. 44