83. ROAST GROUSE with BACON

brace of young grouse, plucked and drawn
giblets
2 oz. butter
6 rashers streaky bacon
2 slices white bread (crusts removed)
2 tablespoons redcurrant jelly
salt and pepper
watercress to garnish

Set oven to 400 F. or Mark 6. Rub a little of the butter into the well-washed and dried inside of each bird. Spoon the recurrant jelly into the cavities. Season the outside of the grouse. Cover the breasts with bacon rashers. Place in a roasting tin and cover with foil. Allow 15 minutes per pound plus an additional 15 minutes per pound plus an additional 15 minutes. Meanwhile toast the bread. Place the giblets in saucepan, cover with water and simmer until tender. Strain and reserve the stock to make the gravy. Remove the livers, mash them with butter, salt and pepper and spread on the toast. Slip the toast under each bird for the last 15 minutes of roasting. Place the grouse and toast on a serving dish and garnish with watercress. Serve with game chips, redcurrant or rowan jelly and bread sauce.

82. OPEN-FACED BACON and CUCUMBER-SALAD SANDWICHES

serves two


1/2 cup plain yogurt
2 large slices country-style bread
1/2 English cucumber
1/2 teaspoon minced garlic
6 bacon slices
2 teaspoons packed brown sugar

In a fine sieve set over a bowl drain yogurt 20 minutes. Lightly toast bread. Finely chop cucumber and in a bowl stir together with yogurt, garlic, and salt and pepper to taste.

In a large heavy skillet cook bacon over moderate heat, turning it, until it begins to brown and is almost crisp. Sprinkle sugar evenly over bacon and turn it. Cook bacon until golden and crisp and transfer to paper towels to drain. Divide cucumber salad between toasts and top with bacon.


courtesy of: Gourmet, June 1999

81. PHEASANT WRAPPED in BACON with ORANGE and SAGE STUFFING and ROSTI

(This one goes out to Derek)

serves 1


1 pheasant breast
2-3 sage leaves
2 slices of orange
2 rashers of bacon
1 oz. butter

For the rösti:
drizzle of olive oil
½ potato, grated
salt and freshly ground black pepper

For the jus:
1 orange, juice only
3 tablespoons red wine
1 tablespoon balsamic vinegar

Preheat the oven to 425F. Cut the pheasant breast open and place the sage leaves and orange slices inside. Close up and wrap in the bacon rashers. Gently melt the butter in a non-stick frying pan and pan-fry the pheasant for 3-4 minutes, until golden. Transfer to the oven and roast for 8-10 minutes, or until cooked through. Meanwhile, to make the rösti, heat the oil in pan. Place the grated potato in the center of some kitchen paper or a tea towel and squeeze out the excess moisture. Scatter the potato in the pan, spreading it out evenly. Season well. Gently fry for 3-4 minutes each side until crisp and golden. To make the jus, heat the orange juice, red wine and balsamic vinegar in a small pan. Simmer gently for 3-4 minutes, stirring occasionally. Thicken with flour if necessary and heat for a further minute. Transfer the pheasant onto a serving plate and serve the rösti alongside. Drizzle the sauce over to serve.


courtesy of: Lesley Waters, Ready Steady Cook

80. BACON and TOMATO TROUT with MUSTARD-LIME SAUCE

serves two


2 large trout fillets
1/2 cup chicken broth
1 tablespoon white vermouth or dry white wine
1/4 cup lime juice (juice from one small lime)
1/8 teaspoon onion salt
1/8 teaspoon salt
1/8 teaspoon Tabasco sauce
3 cloves garlic, crushed
1-1/2 teaspoon Dijon mustard
1-1/2 teaspoon Mendocino Hot and Sweet mustard
1 teaspoon butter
1/3 cup diced tomatoes
1/3 cup minced green onion
4 slices crisp-cooked bacon, crumbled
olive oil nonstick spray

Preheat broiler. Meanwhile, place chicken broth, vermouth, and lime juice in a small pot. Heat to boil, then, simmer for 4-5 minutes. Stir in onion salt, salt, Tabasco sauce, garlic, and mustard. Stir over heat for one minute. Stir in the butter. Remove from heat and cool slightly.

Combine tomatoes, green onion, and bacon. Stir in 2 Tbsp. of the sauce.

Spray broiler pan with nonstick spray. Set fillets skin-side down on the broiler pan. Baste the topsides with the remaining sauce. Place under the broiler for 4-5 minutes or until cooked.

Carefully place each fillet on a plate. Divide tomato mixture in half and spoon over the tops of each fillet.


SUGGESTION: Serve with fresh corn on the cob and mashed potatoes flavored with sour cream and chives with a small dollop of butter melting in center.

NOTE: If you don't have Mendocino mustard, you can either substitute another hot and sweet mustard or just use 1 Tbsp. of Dijon and no hot and sweet mustard.


courtesy of: Paulette Kenyon, The Fish Sniffer Online

79. GRILLED SALTED COD with BEER, BACON, and CABBAGE

serves four

4 6 oz. pieces of unskinned thick cod fillet
2 oz. butter
1 small savoy cabbage, cored and thinly sliced
2 tablespoons sunflower oil
3 oz. rindless smoked streaky bacon, cut into thin strips
1 onion, finely chopped
1 garlic clove, chopped very finely
10 fl oz. chicken stock
10 fl oz. pale ale
2 tablespoons chopped parsley
salt and pepper
sea salt flakes to serve

Place the cod on a plate and sprinkle heavily with some salt. leave for 20 minutes, then rinse the salt off and dry. Melt 1 oz. butter. Brush the cod with a little of the butter and sprinkle with salt and pepper. Put the cabbage into a large pan of boiling salted water and bring back to the boil. Drain and refresh under cold running water. Heat the oil in a large, heavy based pan, add the bacon and fry over a high heat until crisp and lightly golden. Add the rest of the melted butter, onion and garlic and fry for 5 minutes, until the onion is soft and lightly browned. Add the chicken stock and beer to the pan and reduce the volume of liquid by 3/4 over a high heat. Add the cabbage and the rest of the butter and cook gently for a further 5 minutes until the cabbage is tender. season to taste with salt and pepper, add the parsley and keep warm.


courtesy of: Riverford Organic Vegetables, Staverton, South Devon, UK

78. BRAISED BACON, POMEGRANATE, and PINE NUT RELISH

makes four servings


8 whole green cardamom pods
1 pound slab bacon, cut into 1/2-inch cubes
2 cups low-salt chicken broth
3 tablespoons pomegranate molasses (see note)
1/2 cup pine nuts, toasted
1/3 cup fresh pomegranate seeds

NOTE: Pomegranate molasses is available at some supermarkets and Middle Eastern markets and by mail from Adriana's Caravan (800-316-0820; adrianascaravan.com)


Stir cardamom in small skillet over medium heat until pods are lightly browned, about 4 minutes. Cool slightly. Crack pods; remove seeds. Crush seeds in mortar with pestle or in spice mill; reserve. Bring medium saucepan of water to boil. Add bacon and cook 30 seconds. Drain. Combine bacon and broth in same saucepan. Bring to boil; reduce heat to medium-low and simmer gently until almost all liquid is absorbed, about 35 minutes. Wipe away any grease from pan. Add pomegranate molasses, then pine nuts, pomegranate seeds, and crushed cardamom seeds to pan. Bring to simmer; cook until heated through, about 3 minutes. Season with pepper.


courtesy of: Bon Appétit, January 2005

77. BACON-STUFFED MOOSE ROAST

1-4 lbs. moose roast
3-4 strips bacon
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1 teaspoon dry mustard
4 tablespoons brown sugar
2 1/2 cups water
1/2 cup white wine vinegar
2 tablespoons chopped onions
3 tablespoons flour
1 cup cranberry juice
1 cup milk

Remove fat from moose and wipe well with clean cloth.

Lard the roast as follows - cut bacon into 2" strips, pierce the roast with a sharp knife at 2 " interval and insert bacon into holes - place roast into glass or earthenware bowl.

Mix the following ingredients and pour over roast.

Cover and marinate roast for 24 to 48 hours in the refrigerator.

Turn roast often if marinate does not cover completely.

Marinate - salt, pepper, cinnamon, cloves, mustard, brown sugar, water and vinegar -remove roast from marinate and place in covered roaster at 350 degrees for approximately 1 hour

Add onion flakes, cranberry juice and continue cooking roast until tender, approximately 1 more hour.

When cooked, remove from pan to hot platter.

Add flour to pan dripping and cook for 5 minutes

Add milk, stirring constantly until gravy is desired thickness.


courtesy of: Northern Cookbook, by Eleanor Ellis

76. ROLL-UPS with BACON, PEAS, and NEW POTATOES

makes four servings


1 lb. new potatoes, scrubbed and cut into 1/2-inch pieces
8 white corn tortillas
1 tablespoon butter
4 to 6 slices bacon, cooked and crumbled
1 cup frozen peas, defrosted in 2 cups water and drained
1 teaspoon fresh thyme leaves or 1/3 teaspoon dried
2 scallions, thinly sliced
1 cup sour cream
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Preheat oven to 300 degrees F.

Place the potatoes in a medium saucepan on high heat with enough water to cover them. Cook 15 to 18 minutes, until soft. Drain in a colander; set aside. Meanwhile, wrap all the tortillas tightly together in foil and place in oven for 5 minutes. Place the saucepan back on low heat and add the butter and bacon. Stir until warm and sizzling, about 2 minutes; remove from heat. Add the potatoes, peas, thyme, half the scallions, and half the sour cream. Stir and mash with a potn foil and place in oven for 5 minutes. Place the saucepan back on low heat and add the butter and bacon. Stir until warm and sizzling, about 2 minutes; remove from heat. Add the potatoes, peas, thyme, half the scallions, and half the sour cream. Stir and mash with a potato masher or wooden spoon. Season with the salt and pepper to taste.

Remove the tortillas from the oven and place 2 on each plate. Put 1/3 cup of the potato mixture on each tortilla and roll them. Top each with a spoonful of the remaining sour cream and sprinkle with the remaining scallions and a few grinds of black pepper to taste.


courtesy of: Real Simple, September 2004

75. WILD RICE with HERBS and APPLEWOOD-SMOKED BACON

Serves eight as a side dish


6 slices applewood-smoked bacon, cut crosswise into thin strips
1 cup finely diced red onion
2 garlic cloves, minced
1 1/2 cups wild rice, rinsed well under cold water and drained
2 1/2 cups water
2 cups chicken or vegetable broth
1 small bay leaf
1/2 teaspoon salt, or more to taste
1 tablespoon minced fresh parsley
1 tablespoon minced fresh rosemary
1 tablespoon minced fresh thyme
freshly ground black pepper, to taste
1/2 cup roasted pine nuts

Cook bacon in a large saucepan with a lid, uncovered, over moderate heat, stirring, until crisp; remove with a slotted spoon and drain on paper towels. Stir in the onion and garlic and cook, stirring, over moderate heat until golden, about 5 minutes.

Add wild rice, water, broth, bay leaf, and salt. Cover and bring to a boil over moderate heat. Uncover and boil gently without stirring, 45-60 minutes, depending on desired degree of doneness. Drain, add herbs, season well with freshly ground black pepper, and set over lowest possible heat. Dry out for 5 minutes, shaking the pan. Stir in the bacon and pine nuts, and discard the bay leaf. Serve hot.


courtesy of: The Dean & DeLuca Cookbook by David Rosengarten with Joel Dean and Giorgio DeLuca. New York: Random House, 1996, p. 252.

74. HERB-ROASTED RACK OF LAMB with SMOKY CABERNET SAUCE

Makes four servings


3 slices thick-cut applewood-smoked bacon, cut crosswise into 1/2 inch-thick strips
1 small onion, chopped
1 medium carrot, chopped
1 celery rib, chopped
9 medium garlic cloves, 3 whole and 6 minced
1 plum tomato, chopped
10 black peppercorns
4 thyme sprigs
1 bay leaf
1 bottle Cabernet Sauvignon
1 cup ruby port
2 cups rich veal stock
2 1/2-pound racks of lamb, chine bone removed, bones frenched
2 tbsp herbes de Provence
1/2 cup extra-virgin olive oil
salt and freshly ground pepper
4 tbsp unsalted butter

In a large saucepan, cook the bacon over moderate heat until crisp around the edges. Add the onion, carrot, celery and whole garlic cloves and cook until softened, about 10 minutes. Add the tomato, peppercorns, thyme, bay leaf, wine and port and cook over moderate heat until reduced by half, about 15 minutes.

Strain the sauce into a medium saucepan and cook over moderate heat until reduced to 1 cup, 10 minutes. Add the stock and reduce to 1/2 cup, about 20 minutes. Transfer the sauce to a small saucepan and refrigerate for 4 hours.

Meanwhile, set the lamb, fat side up, in a medium roasting pan. Mix the minced garlic with the herbes de Provence and the oil and rub over the lamb. Refrigerate for at least 30 minutes or for up to 3 hours.

Preheat the oven to 425˚F. Generously season the lamb with salt and pepper and roast for 40 minutes, or until an instead-read thermometer inserted in the thickest part of the meat registers 140˚F for medium rare. Transfer the lamb to a carving board and let rest for 10 minutes.

Meawhile, skim the fat from the sauce. Bring the sauce to a gentle simmer over moderate heat. Whisk in the butter, 1 tablespoon at a time, and season with salt and pepper.

Carve the racks into double chops and transfer to plates. Drizzle the sauce over the lamb.


courtesy of: John Vlandis (winery chef), Hess Collection Winery; “Pairing.” Food & Wine. February 2004, pp. 28 & 145.

73. BACON and CHEESE WAFFLES

yields 12 (4-inch square) waffles


1 egg
1 cup milk
1 cup (8 oz.) sour cream
1 tablespoon butter
2 cups pancake or biscuit mix
6-8 strips bacon, cooked and crumbled
1 cup (4 oz.) shredded Cheddar cheese

Beat egg, add milk, sour cream and butter. Stir in pancake mix; mix well. Fold in bacon and cheese. Bake in preheated waffle iron.


courtesy of: Heavenly View Hideaway Bed & Breakfast and Country Chalet, Hamilton/Corvallis, Montana

72. MACARONI and CHEESE with MUSHROOMS and BACON

makes eight servings


1 pound small elbow macaroni (about 4 cups)
4 tablespoons (1/2 stick) butter
3/4 pound mushrooms, chopped
1 small onion, finely chopped
1 tablespoon all purpose flour
3/4 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 cups whole milk
3 cups (packed) grated sharp cheddar cheese (about 12 ounces)
1/4 cup chopped fresh parsley
8 slices thick-cut bacon, chopped
1 cup fresh breadcrumbs made from crustless French bread

Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Melt 2 tablespoons butter in large pot over medium-high heat. Add mushrooms and onion; sauté until vegetables are tender, about 5 minutes. Stir in flour, mustard, salt, and pepper; cook 1 minute. Gradually whisk in milk. Cook until sauce is smooth and slightly thickened, whisking constantly, about 3 minutes. Remove from heat. Add cheese and parsley; stir until cheese melts. Mix in pasta. Sauté bacon in medium skillet over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towels to drain. Mix half of bacon into pasta and transfer to prepared dish. Sprinkle with remaining bacon. Melt remaining 2 tablespoons butter in small saucepan over medium heat. Add breadcrumbs; sauté until beginning to brown, about 3 minutes. Sprinkle breadcrumbs over pasta. Bake until pasta is heated through and golden brown, about 20 minutes.


courtesy of: Stuart Faber, Los Angeles, California; Bon Appétit, December 2003

71. BACON and EGG PIE with BLACK PEPPER CRUST

Serves six


Single Flaky Black Pepper Pie Crust
1 1/4 cups unbleached all-purpose flour
1 to 1 1/2 teaspoons freshly cracked black pepper
3/4 teaspoons salt
2 tablespoons unsalted butter, cut into small cubes, well chilled
4 tablespoons lard, well chilled
2 tablespoons vegetable shortening, well chilled
3 to 4 tablespoons ice water

Filling
6 thick slices of bacon, chopped and cooked crisp
4 large eggs, lightly beaten
1 1/2 cups heavy (whipping) cream or half-and-half
1 teaspoon Dijon mustard
3/4 teaspoon salt
1/2 teaspoon freshly milled black pepper
One or two pinches of freshly grated nutmeg

Grease a 9-inch pie pan.

Prepare the pie crust. In a food processor, pulse together the flour, pepper, and salt, then scatter the butter over it and quickly pulse several times just to submerge the butter in the flours. Scoop the lard and shortening into small spoonfuls and scatter them over the flour-butter mixture; pulse again quickly several more times until they disappear into the flour too. Sprinkle in 2 tablespoons of the ice water and pulse again quickly, just until the water disappears.

Dump the mixture into a large bowl or onto a pastry board. Lightly rub the dough with your fingers, adding more water a tablespoon at a time. When the dough holds together if compacted with your fingers, it’s ready. Pat the dough into a flat disk. Wrap the dough in plastic and refrigerate for at least 30 minutes.

Roll out the dough on a floured board into a thin round an inch or two larger than the pie pan. Arrange the crust in the pie pan, avoiding stretching it. Crimp the edge decoratively, then refrigerate it for at least 15 minutes longer.

Preheat the oven to 425˚F. Partially bake the crust until just beginning to color, 6 to 8 minutes. Cool briefly. (The pie shell can be prepared to this point a day ahead.) Reduce the over temperature to 375˚F.

Scatter the bacon over the pie shell. Whisk together the eggs, cream, mustard, salt, pepper, and nutmeg until completely combined and pour in the pie shell.

Bake for 25 to 28 minutes, until puffed and lightly browned and a small thin knife inserted in the center comes out clean. Let sit for at least 10 minutes to firm a bit before slicing. Cut into wedges and serve.


courtesy of: A Real American Breakfast by Cheryl Alters Jamison & Bill Jamison. New York: William Morrow (HarperCollins Publishers Inc., 10 East 53rd Street, NYC, 10022), 2002, p. 218-219.

70. SAVORY CREPES with MUSHROOM and BACON FILLING

Makes 12 crêpes, serving 6 as a lunch main course.


For crêpes:
1 large egg
1 cup milk
1 tablespoon unsalted butter, melted and cooled
1 teaspoon finely chopped fresh parsley leaves
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
vegetable oil for brushing pan

For filling:
6 slices bacon
1/2 pound mushrooms, sliced thin
3 tablespoons unsalted butter
1/4 cup all-purpose flour
1 cup milk
1/2 cup heavy cream
1 tablespoon chopped fresh parsley leaves

Make crêpes: In a bowl whisk together egg, milk, butter, and parsley until combined well. Add flour, salt and pepper and whisk until smooth. Heat a 6- to 8-inch crepe pan over moderately high heat until hot. Brush pan with oil and heat until hot but not smoking. Remove pan from heat. Stir batter and half fill a 1/4-cup measure with it. Pour batter into pan, tilting and rotating pan quickly to cover bottom with a thin layer of batter, and return any excess to bowl. Return pan to heat and loosen edge of crêpe with a spatula. Cook crêpe until underside is lightly browned. Turn crêpe and lightly brown other side. Transfer crêpe to a plate. Make more crêpes with remaining batter, brushing pan lightly with oil as necessary. (Crêpes may be made 1 day in ahead and chilled, stacked and wrapped well in plastic wrap.)

Make filling: In a large heavy skillet cook bacon over moderately high heat until crisp and transfer to paper towels to drain. Pour off all but 1 tablespoon fat from skillet and chop bacon. To fat remaining in skillet add mushrooms and 1 tablespoon butter and sauté over moderately high heat, stirring, until liquid mushrooms give off is evaporated, about 5 minutes. Remove skillet from heat.

Preheat oven to 200°F.

In a heavy saucepan melt remaining 2 tablespoons butter over moderately high heat and whisk in flour. Cook roux, whisking, 3 minutes. Add milk gradually, whisking constantly, and cook. stirring, occasionally, 5 minutes or until thickened and smooth. Add mushrooms, cream, parsley, bacon, salt and pepper to taste and simmer 10 minutes, or until very thick. Cool filling slightly.

Spread each crêpe with about 1/4 cup filling and fold in quarters, transferring crêpes as filled to an ovenproof platter. Heat crêpes in oven until heated through.


courtesy of: Gourmet, November 1996 / Rothay Manor, Ambleside UK

69. BREAKFAST TROUT with BACON

serves four


4 thick slices bacon
4 8-10 oz. trout, cleaned, heads and tails on
1 cup yellow cornmeal
Salt and pepper
1/3 cup vegetable oil

Fry bacon in a large, heavy skillet until brown and crisp, about 15 minutes. Drain on paper towels and set aside. Reserve bacon fat in pan.

Rinse fish and dredge in cornmeal. Salt and pepper both sides to taste. Add vegetable oil to the bacon pan. Heat the pan until very hot, then fry fish in oil and fat for about 5 minutes. Carefully turn the fish (a wide, long spatula is ideal for the task), then cook the other side. Shake the pan frequently to ensure that the fish doesn't stick. Trout should be golden and crisp on the outside, moist and tender inside. (If your pan is too small, cook fish in batches and keep warm in a low oven.) Serve 1 trout per person, garnished with bacon.


courtesy of: West Branch Ponds Camps, Greenville, Maine; in Saveur, September/October 1994.

68. BRAISED BRUSSEL SPROUTS with BACON and SHALLOTS

Serves 6


4 slices thick-cut bacon, diced
4 shallots, chopped
1 cup chicken stock
1 bay leaf
1 spring thyme
6 sprigs parsley
3 tablespoons dry sherry
1/4 teaspoon salt
1/8 teaspoon pepper
1 pound brussels sprouts, halved

Brown bacon in a large sauté pan over medium heat until browned. Add shallots and cook until lightly browned. Add stock, bay leaf, thyme, 3 springs parsley, sherry, salt, pepper and sprouts and bring to a boil. Reduce heat to medium and cover. Simmer until the sprouts are tender, about 15 minutes. Remove bay leaf, thyme sprigs and parsley springs. Chop remaining 3 springs parsley and sprinkle over dish. Serve warm.


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

67. BACON-WRAPPED OYSTERS

a.k.a. "Angels on Horseback"

serves eight


24 shucked medium-sized oysters
1 cup dry white wine
1 minced garlic clove
freshly ground pepper
12 slices bacon
24 buttered toast rounds (optional)

OVEN TEMPERATURE: High Broil

Drain the oysters and marinate them in wine, garlic, and pepper for 1 hour.

Cut the bacon in half and pan-fry until the edges begin to curl but the bacon is still flexible. Drain well.

Wrap each oyster in bacon and secure with a damp cocktail pick.

Place the oysters on a broiler pan and broil on each side until the bacon is brown and crisp.

Serve with the cocktail pick, or the pick can be removed and the oyster placed on a buttered toast round.


courtesy of: Oysters: A Culinary Celebration, by Joan Reardon. Guilford, CT: The Lyons Press, 2004, p. 38.

66. TUNA-AND-BACON STUFFED BAKED POTATOES

makes 4-8 servings

4 large baking potatoes (about 12 oz. each)
1/4 cup (1/2 stick) unsalted butter, at room temperature
3/4 cup sour cream
1/2 cup coarsely chopped fresh chives or chopped green onion tops
1 teaspoon salt
freshly ground black pepper
1/8 teaspoon cayenne pepper, plus extra for garnish
4 crisp-cooked bacon slices, very coarsely diced
1 can (about 6 oz.) solid light tuna packed in olive oil, well drained and broken into large chunks
melted butter for brushing

Preheat the oven to 425˚. Line a baking sheet with aluminum foil.

Bake the potatoes for 1 hour or until tender. Remove from the oven, let cool to the touch, then cut in half lengthwise. Carefully scoop out most of the potato flesh from each half, leaving 1/4-inch-thick shells. Mash the hot potato flesh with the butter and sour cream in a medium bowl. Gently stir in the chives, salt, pepper to taste, cayenne, bacon, and tuna. Spoon the mixture back into the potato skins and brush the tops with a little melted butter. Sprinkle with cayenne pepper, if desired.

Place the stuffed potatoes on the prepared baking sheet and bake for 15 minutes, or until heated through and crusty on top. Let the potatoes cool slightly before serving. Pass the pepper mill.

From: Take a Tin of Tuna by Joie Warner. San Francisco: Chronicle Books (85 Second Street, San Francisco, CA, 94105), p. 39.

65. CHICKEN with BACON, MUSHROOMS, and ONIONS

makes six servings


1/2 lb. sliced bacon, diced
1 4- to 6-lb. chicken, cut up
1/2 cup dry white wine (or 1/4 cup dry vermouth plus 1/4 cup water)
1/2 lb. small white mushrooms
1 cup frozen small white onions, thawed
6 garlic cloves, chopped
3 sprigs fresh rosemary (or 1 tablespoon dried rosemary leaves)
1 teaspoon salt
1/4 cup water
2 tablespoons corn starch

Cook the bacon in a large skillet over medium-low heat until crisp. With a slotted spoon, transfer it to a 4- to 6-quart slow cooker. Pour off all but a light coating of fat from the skillet. Add the chicken and brown over medium-high heat; transfer to the cooker. Pour the wine into the skillet and scrape up any browned bits; add the skillet contents to the cooker, along with the mushrooms, onions, garlic, rosemary, and salt. Cover and cook on low heat for 6 hours, or on high for 3 hours. Transfer the chicken, bacon, and vegetables to a platter; keep warm. Pour the sauce into a small saucepan. Combine the water and cornstarch; stir it into the sauce. Heat to boiling, stirring constantly, until the sauce thickens, about 5 minutes. Pour over the chicken.

SUGGESTION: Serve with mashed potatoes.


courtesy of: Real Simple, March 2004

64. LOUISIANA POTATO SALAD with BACON

yields 6-8 servings


2 lb. red potatoes, cooked and cubed
1/2 teaspoon paprika
8 slices bacon, cut into 1-inch pieces
2 celery stalks, thinly sliced
1 cup Italian dressing
1/2 teaspoon ground red pepper
1 medium onion, chopped

In large bowl, combine potatoes, dressing, paprika and pepper. Mix to coat; set aside. In skillet, cook bacon to desired crispness. Remove bacon and drain on paper towels. Drain all but 1 teaspoon of drippings from skillet. Add onion and celery to reserved drippings. Cook until crisp and tender, stirring constantly. Add bacon, onion and celery to potato mixture. Mix lightly. Serve warm.

Can be covered and refrigerated but let stand at room temperature before serving.


courtesy of: June Shimoda, Edgewater, New Jersey

63. BACON-WRAPPED MEAT LOAF

makes four servings


3 lb. ground beef (chuck)
3 lb. ground pork
3 medium onions, peeled and cut into eighths
5 garlic cloves, peeled and quartered
3 tablespoons olive oil
2 teaspoons kosher salt
1/4 teaspoon freshly ground pepper
2 tablespoons Dijon mustard
1/4 cup tomato paste
1 tablespoon light brown sugar
2 celery stalks, chopped (2 cups)
1 cup fresh parsley, chopped
3 eggs
1 cup fresh bread crumbs (made from 2 slices soft bread, ground in a food processor)
6 slices thick-cut bacon (1/2 lb.)

Place all the ground meat in a bowl. Mix and set aside. In a food processor, combine the onions and garlic and pulse until finely chopped (be careful not to puree). Heat the oil in a large skillet over medium-high heat. Add the onion mixture, 1 teaspoon of the salt, and 1/8 teaspoon of the pepper. Cook until the onion is soft, about 5 minutes. Remove from heat. Stir in the mustard, tomato paste, and sugar. Set aside.

Heat oven to 375 degrees F. To the meat, add the celery, parsley, eggs, bread crumbs, the remaining salt and pepper, and the onion mixture. Using your hands, mix gently. Reserve 4 cups of the meatloaf mixture for tomorrow, and freeze 4 cups for whenever. Place the remaining meatloaf mixture in an 8 1/2-by-4-by-2 1/2-inch loaf pan. Top with the bacon slices, overlapping slightly. Place the pan on a baking sheet. Bake 1 hour and 30 minutes or until an instant-read thermometer registers 160 degrees F. Remove and let rest, covered, for 5 minutes. Pour of any excess fat. Slice and serve.


courtesy of: Real Simple, May 2004

62. PIEROGIES with CABBAGE, BACON, and ONIONS

makes four main course servings


20 frozen potato-cheese pierogies (about 28 oz; not thawed)
3 tablespoons olive oil
6 bacon slices (6 oz), chopped
1 large onion, halved lengthwise, then thinly sliced crosswise
4 garlic cloves, chopped
1 1/2 lb Savoy cabbage, halved, cored, and thinly sliced (8 cups)
1/2 cup water
1/4 teaspoon salt
1/3 cup chopped fresh dill

Accompaniment: sour cream

Parboil pierogies in a 6- to 8-quart pot of boiling salted water, uncovered, stirring occasionally, 1 minute less than package instructions indicate (pierogies will not be completely cooked). Transfer with a slotted spoon to a colander to drain. Pat dry.
Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté half of pierogies, turning over once, until golden, about 4 minutes per batch. Transfer to a large platter and keep warm, loosely covered with foil. Add 1 tablespoon oil to skillet and sauté remaining pierogies in same manner, transferring to platter.

Cook bacon in same skillet over moderately high heat, stirring occasionally, until crisp and golden, 6 to 8 minutes, then transfer to paper towels to drain.

Pour off all but 1 tablespoon fat from skillet, then add remaining tablespoon oil and sauté onion over moderately high heat, stirring, until golden, about 8 minutes. Reduce heat to moderate, then stir in garlic, cabbage, water, and salt and cook, covered, stirring occasionally, until cabbage is tender, 5 to 7 minutes. Transfer to platter with pierogies and sprinkle with bacon and dill.


courtesy of: Gourmet, April 2005

61. CHEESE BAKED POLENTA with BACON and PEPPERS

serves 4


1 1/4 pints vegetable stock
6 oz polenta
1 tablespoon chopped fresh marjoram
1 red pepper
1 orange pepper
8 smoked, streaky bacon rashers, de-rinded and cut in half
1 tablespoon grated parmesan cheese
1 oz grated mozzarella cheese

Bring the stock to the boil and gradually whisk in the polenta. Stir continuously over a gentle heat for about 10 minutes until the mixture comes away from the sides of the pan. Remove from the heat and stir in the marjoram. Oil a swiss roll tin and spread the polenta evenly in it. Set aside and leave to cool. Grill the peppers and bacon rashers until the peppers are scorched and the bacon is browned. Meanwhile, heat the oil in a pan and cook the onions for about 8-10 minutes, stirring occasionally until thoroughly browned. Place the peppers in plastic bags, seal tightly and leave until cool enough to handle. Remove the peppers from bags, strip off the skins, cut into quarters and discard the seeds. Preheat the oven to 400 degrees F. Cut the polenta into triangles and arrange them in a shallow oven-proof dish, alternating with the grilled peppers and bacon. Sprinkle the top with grated parmesan and mozzarella cheese and bake for 20 - 25 minutes.


courtesy of: the Danish Bacon and Meat Council

60. TARTIFLETTE de COCOTTE (POTATO GRATIN with CHEESE and BACON)

makes four to six servings


3 Yukon Gold potatoes, unpeeled, cut lengthwise into eighths
1 tablespoon chopped fresh tarragon
2 tablespoons chopped flat-leaf parsley
2 tabelspoons canola oil
Kosher salt
freshly ground black pepper
8 oz. bacon (preferably applewood smoked) strips, stacked and cut into 1/4-inch wide pieces
1 cup small- to medium-diced seeded zucchini
1 cup small- to medium-diced seeded yellow squash
2 large Spanish onions, cut into small to medium dice
5 oz. shiitake mushrooms, stemmed and quartered (or substitute cremini or button mushrooms)
8 cloves garlic, very thinly sliced
1 (8 1/2 oz.) wheel of Reblochon cheese, halved lengthwise to form 2 disks (you may have to buy an 8 1/2-oz. portion of a larger wheel; if you can't find Reblochon, substitute Gruyere or Muenster)

Preheat the oven to 350 degrees F.

In a mixing bowl, combine the potatoes, tarragon, 1 tablespoon of the parsley, and the canola oil, and season with a pinch of salt and pepper. Toss until most of the herbs adhere to the potatoes. Put the potatoes into a shallow baking pan and roast for 30 to 35 minutes, until golden brown. Allow to cool slightly at room temperature.

Increase the oven temperature to 400 degrees F.

In a large saute pan over medium heat, cook the bacon until crisp but not well done, 6 to 10 minutes. Drain the bacon on paper towels, discarding all but 2 tablespoons of the bacon fat in the pan.

Add the zucchini, yellow squash, onions, and mushrooms to the reserved bacon fat. Cook over medium heat, stirring occasionally, for about 5 minutes. Add the garlic, season with salt and pepper, and cook, stirring occasionally, for an additional 3 minutes (you may have to do this in batches; or use 2 pans, with slightly less fat in each pan). Remove the pan from the heat and stir in the reserved bacon.

Pour the vegetable mixture into a medium ovenproof casserole. Place the cheese disks on top, cut side down. Place in the oven for 12 to 15 minutes, until the cheese has completed melted and the rind is left on top of the vegetables. Let the tartiflette cool at room temperature for 3 minutes, sprinkle with the remaining 1 tablespoon parsley, and serve.


courtesy of: William Snell, Cocotte and LouLou restaurants, Brooklyn, New York / Meat and Potatoes, by Joan Schwartz. New York: Villard Books, 2003, pp. 149-150.

59. ASPARAGUS MIMOSA with BACON

makes four servings


8 slices bacon, crisply cooked
4 4-inch slices focaccia or hearty toast
2 lb. (about 24 spears) asparagus, cooked
2 tablespoons chopped fresh tarragon
2 tablespoons orange zest
2/3 cup vinaigrette
4 hard-cooked eggs, finely chopped

Place 2 strips of bacon on each piece of focaccia and top with some asparagus. Stir the tarragon and orange zest into the vinaigrette; drizzle over the asparagus. Top with the chopped eggs.


courtesy of: Real Simple, April 2003

58. HOT BACON DRESSING

serves four to six

This dressing is wonderful over sharp or slightly bitter tasting greens such as dandelion, curly endive or escarole.


2-3 strips bacon
1/2 cup sugar
1/2 cup vinegar
1/2 cup water
2 eggs, beaten
6-8 cups greens, washed

Cut bacon into small pieces. Brown in large frying pan. Remove pan from heat and cool. In a small bowl, mix together sugar, vinegar and water. Add beaten eggs and mix well. Pour mixture into cool frying pan. Stir constantly. Then cook over medium heat until cooked through, stirring. Remove pan from heat. Add greens and toss well until slightly wilted and covered with dressing.


courtesy of: Pete Smith, Bartlett's Ocean View Farm Cookbook. Nantucket: Nantucket Press, 1994, p. 81.

57. PEAS with BACON and DILL

serves four to six


4 thick slices bacon, cut crosswise into 1/4-inch pieces
1 small onion, chopped
2 (10-oz) packages frozen baby peas, not thawed
1/2 cup water
1 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons chopped fresh dill
1 tablespoon unsalted butter

Cook bacon in a 10-inch heavy skillet over moderate heat, stirring occasinally, until browned, about 5 minutes. Spoon off all but 2 tablespoons fat from skillet (but leave bacon in skillet), then add onion and cook, stirring frequently, until beginning to soften, 3 to 4 minutes. Add peas, water, salt, pepper, and 1 tablespoon dill and cook, covered, stirring occasionally, until peas are tender, 5 to 8 minutes. Stir in butter and remaining teaspoon dill.


courtesy of: Gourmet, June 2005

56. CHICKEN SALAD with PICKLED WALNUTS and BACON

serves four

1 poached chicken (allowed to cool in liquid) or roasted chicken, if you prefer
6 or more pickled walnuts (sliced thin across grain)
2 cups of cooked double peeled fava beans
2 handfuls of arugula
1/2 cup chopped toasted almonds
sea salt, fresh ground black pepper, to taste
1 cup crispy smoked bacon

Dressing:
6 tablespoons virgin olive oil
1 tablespoon walnut, hazelnut, or almond oil
1 tablespoon sherry vinegar
1 tablespoon aged balsamic vinegar
1 tablespoon fine diced shallot

Combine dressing ingredients first and set aside.

Remove skin from chicken and with your fingers pull the meat into strands following the grain.

Combine all salad ingredients in a large bowl, tossing gently with fingertips, then add the dressing.

Serve on toasted sourdough rubbed with garlic.


courtesy of: The Grateful Palate Gift Handbook 2003, Oxnard, CA: The Grateful Palate, 2003.

55. FRENCH POTATO SALAD with BACON

makes four portions


8 or 9 new potatoes, 1 pound
1/4 lb. bacon
1/4 cup finely chopped shallots
1/4 cup red wine vinegar
2 tablespoons olive oil
salt and freshly ground black pepper, to taste
1/4 cup chopped purple onion
1/2 cup chopped parsley

Scrub the potatoes under running water with a soft brush. Quarter them and drop them into a kettle of cold, salted water. Bring to a boil and cook until tender but still firm, 8 to 10 minutes after the water reaches a boil.

Meanwhile, chop the bacon and saute in a small skillet until crisp. Remove bacon and reserve.

In the bacon fat remaining in the skillet, saute chopped shallots until tender but not at all browned, 5 minutes or so. Reserve shallots and fat.

When the potatoes are done, drain them and drop them into a mixing bowl.

Pour vinegar, olive oil, shallots and reserved bacon fat over the still-hot potatoes. Season with salt and pepper to taste, and gently toss. Add purple onion and parsley and toss again. Cool to room temperature, cover, and refrigerate.

Before serving bring back to room temperature, toss, correct seasoning and add additional oil and vinegar if the salad seems dry. Sprinkle reserved crisp bacon on top.


from: The Silver Palate Cookbook, by Julee Ross and Sheila Lukins. New York: Workman Publishing, 1982, p. 180.

54. SCALLOPED OYSTERS with BACON

serves four


1 pint oysters
1/2 lb. diced bacon
3 tablespoons butter
1/2 cup finely chopped shallots
1/2 cup heavy cream
1 cup unsalted cracker crumbs
1/4 cup chopped parsley
2 teaspoons chopped fresh chives
salt and freshly ground pepper
2 tablespoons lemon juice

Drain the oysters and pat dry, reserving the liquor for another use. Saute the bacon in a skillet until almost crisp, remove with a slotted spoon, and set aside. Pour off all but a tablespoon of fat from the skillet, melt the butter, and saute the shallots until tender. Add one half of the bacon, the cream, crumbs, parsley, and chives. Arrange the oysters in a buttered gratin dish or a 9x9-inch baking dish and season them with salt and pepper. Sprinkle with lemon juice and top with the crumb mixture and remaining bacon. Bake for about 15 minutes or until the bacon is crisp and brown.

NOTE: serve with Amontillado Sherry


courtesy of: Oysters: A Culinary Celebration, by Joan Reardon. Guilford, CT: The Lyons Press, 2004, pp. 181-182.

53. BLUE CHEESE SOUP with BACON

makes 4-6 portions


6 tablespoons sweet butter
2 cups chopped yellow onions
1 leek, white part only, well cleaned and finely sliced
3 celery ribs, chopped
3 carrots, peeled and chopped
1 medium-size potato, peeled and diced
1 cup dry white wine or dry vermouth
3 cups chicken stock
1/2 to 3/4 lb. imported Roquefort or other blue cheese
salt and freshly ground pepper, to taste
6 to 8 bacon strips, sauteed crisp and crumbled (garnish)

Melt the butter in a kettle. Add the onions, leek, celery, and carrots and cook, covered, over low heat until vegetables are tender and lightly colored, about 25 minutes.

Add the potato, white wine, and stock, bring to a boil, reduce heat, and simmer, partially covered, until very tender, about 20 minutes or so.

Remove soup from heat and crumble in 1/2 lb. of the cheese. Stir until cheese has melted into the soup, then pour the soup through a strainer, reserving the liquid. Transfer the solids to the bowl of a food processor fitted with a steel blade, or use a food mill fitted with a medium disc. Add 1 cup of the cooking stock and process until smooth.

Return the soup to the kettle, pour in the rest of the liquid, and set over medium heat. When soup is simmering, taste and correct seasoning; you may want to add a little more cheese, and the soup may need salt and pepper.

Ladle into bowls, garnish with bacon crumbles, and serve immediately.


from: The Silver Palate Cookbook, by Julee Ross and Sheila Lukins. New York: Workman Publishing Company (708 Broadway, NYC 10003), 1982, pp. 61-62.