114. "PU-PU PLATTER" PINEAPPLE and BACON

makes about 2 dozen pieces


1/2 lb. thickly sliced bacon (about 11 slices), halved crosswise
1 teaspoon curry powder
One 3/4-lb. pineapple - peeled, cored and cut into 1-inch cubes (about 22 to 24 cubes)

Preheat the oven to 450 degrees F. Lay the bacon slices on a work surface and sprinkle with the curry powder. Roll up a pineapple cube in each bacon slice and transfer them to a rimmed baking sheet. Bake in the upper third of the oven for about 20 minutes, or until the bacon is crisp and brown. Serve hot or at room temperature.

MAKE AHEAD: The bacon-wrapped pineapple can be refrigerated overnight. Bring the hors d'oeuvre back to room temperature before baking.


courtesy of: The Grateful Palate / Food & Wine, May 2003

113. SHEEP'S KIDNEY and BACON

serves four


1 small onion
2/3 cup water
1/2 rasher bacon
1 sheep's kidney
2 teaspoons plain flour
salt to taste

Dice or grate onion. Boil water. Place onion in boiling water; simmer gently until tender. Remove rind from bacon. Cut bacon into small pieces. Remove skin and core from kidney. Wash well. Slice kidney finely.

Add kidney and bacon to onion. Simmer gently 6 minutes or until tender. Blend flour and salt with a little extra water. Add to kidney and stir until it comes to the boil, and thickens. Serve on a hot plate and sprinkle with finely chopped parsley.


courtesy of: Shiloh, Washington / cdkitchen.com

112. BACON CHEDDAR FONDUE

yields 5 cups


5 slices bacon
1 cup chopped onion
1 clove garlic, minced
1 (10 1/2 ounce) can cream of mushroom soup
1 cup milk
1 1/2 pounds sharp Cheddar cheese
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
3 dashes Tabasco sauce
Parsley

Fry bacon until crisp and brown in 3-quart heavy saucepan. Drain and crumble; set aside. Add onion and garlic to 1/4 cup drippings; sauté until tender. Do not brown. Add soup; slowly stir in milk, over medium heat; blend until smooth. Add cheese, a little at a time, stirring until melted. Add bacon, reserving some for garnish. Add Worcestershire sauce, mustard and Tabasco sauce. Pour into fondue pot and keep warm. Garnish with bacon and parsley. If mixture becomes too thick, stir in a little hot milk.


courtesy of: www.recipegoldmine.com

111. PEANUT BUTTER-BACON-BAGEL

sesame seed bagel, toasted
peanut butter (of your choosing)
bacon; crisp, crumbled over top of peanut butter

OPTIONAL: good quality honey, lightly drizzled over the top of everything


courtesy of: John Bell, Tucson, Arizona

110. POTATO, GREEN BEAN, and BACON SALAD

Serves six to eight


2 pounds small white or red potatoes
1 pound green beans
1/2 pound bacon, or 8 slices
1/3 cup salad oil
1 shallot, diced fine
1 or 2 garlic cloves, minced
4 to 5 tablespoons red wine vinegar
1/2 teaspoon salt
Freshly ground black pepper
Garnishes (optional): garden lettuces, 3 or 4 hard-cooked eggs

Boil or steam the potatoes in their jackets just until done. Steam or blanch the green beans until crisp-tender. Cook the bacon crisp and save the rendered fat. Drain the bacon on paper towels.

Mix the rendered fat with enough salad oil to make 1/2 cup. Add the shallot, garlic, and vinegar and mix well. Season well with salt and pepper.

Line a serving platter with lettuce, if you wish. Slice the potatoes (peeled, if you prefer) according to their shape: rounds, wedges, or lengthwise slices. Arrange the potatoes, bacon slices, and beans on the lettuce or only on the platter. Arrange the quartered or sliced eggs on the salad, if desired. To serve, drizzle the dressing over the salad.


courtesy of: The Chesapeake Cookbook: The Best Home Cooking of Maryland, Delaware & Tidewater Virginia by Susan Belsinger and Carolyn Dille. New York: Clarkson N. Potter (201 E.50th St, NYC 10022), 1990, p. 156.

109. BACON BISCUITS DOG TREATS

for Witt, a.k.a. Whizzle


3 cups whole wheat flour
1/2 cup milk
1 egg
1/4 cup bacon grease
1 teaspoon garlic powder
4 slices bacon, crumbled
1/2 cup cold water

Mix ingredients together thoroughly. Roll out on a floured surface to 1/2 - 1/4" thickness. Bake for 35-40 minutes in a 325F degree oven.


courtesy of: about-dogs.com

108. CRISPY "CANNELLONI" of SHRIMP, BACON, and SPINACH

yields 6 servings


6 sheets of Feuille de Briq pastry (see note below)
½ cup egg wash
2 shallots, sliced
12 jumbo shrimp, peeled, deveined, and diced
¼ cup applewood bacon, diced
2 cups baby spinach
1 Tablespoon grapeseed oil
¼ cup ricotta cheese
2 Tablespoons parmesan cheese, grated
Salt and pepper, to taste

In a medium sauté pan, heat olive oil to medium temperature. Add bacon, shrimp, shallots, spinach and cook for 5 minutes. Season to taste. Remove from heat, drain mixture and allow to cool. Once cool, roughly chop spinach mixture. In a mixing bowl, combine spinach mixture with ricotta and parmesan cheeses.

Lay pastry sheets on flat work surface and brush with egg wash. Place a small spoonful of filling in center of sheet. Roll pastry around filling to form a cigar shape. Place prepared “cannelloni” on a cookie sheet and bake in a 350-degree oven until golden brown, approximately 10-12 minutes. Remove, cool slightly and cut on the bias. Serve as a canapé or use to garnish a salad.

NOTE: Feuille de Briq pastry is a very, very thin dough which Moroccans use to make their traditional Bstilla pie. This pastry may be found in North African food stores. Phyllo dough may be substituted. You will need 3 sheets of phyllo dough, cut in half to form six squares.


courtesy of: Chef Todd Gray, Equinox, Washington, D.C.

107. APPLE SPICE CAKE with CHEDDAR BACON CRUMBLE and MAPLE PECAN ICE CREAM

yields 8 servings


Apple filling:
8 Gala apples
½ cup sugar
2 cups cider
1 vanilla bean
2 cinnamon sticks

Cake:
2 cups cake flour
1 cup sugar
2 Tablespoons brown sugar
1 ½ teaspoons baking powder
1 Tablespoon cinnamon
1 vanilla bean
1 orange zest
Pinch fresh nutmeg
Pinch of salt
5 eggs
1 Tablespoon lavender honey
7 ounces melted butter

Streusel:
9 ounces butter
1 ¾ cups brown sugar
2 ½ cups cake flour
1 cup almond flour
1 Tablespoon cinnamon

Pecan pralines:
1 pound pecans
½ cup water
1 ¾ cups sugar
1 teaspoon of cinnamon

Ice cream:
5 cups maple syrup
1 quart cream
2 quarts milk
20 yolks
½ cup trimoline

Garnish:
1/2 cup grated cheddar cheese
2 slices thick-cut bacon, roasted crisp and crumbled
Maple syrup

For apple filling: Cut the apples into a ½-inch dice and let rest unwrapped in the refrigerator overnight to partially dehydrate. The next day, combine the apples with sugar, cider, vanilla bean and cinnamon sticks and arrange in a roasting pan. Cover with foil and roast at 350°F until the apples are soft and tender but not falling apart.

For cake: In a large bowl, mix all the dry ingredients together. Add the eggs and honey, and slowly add the butter to incorporate. Pour batter into a half sheet pan and let rest overnight. The following day, preheat oven to 350°F and bake until cake springs back lightly when touched, about 10 minutes. Cool completely and then cut cake into discs using a 3-inch cookie cutter.

For streusel: In an electric stand mixer fitted with the paddle attachment, mix all ingredients together until large chunks form. Spread out streusel in a half sheet pan, cover with plastic wrap and let rest in the freezer overnight. The following day, preheat oven to 325°F and bake until golden brown, about 10 minutes.

For the pecan pralines: Place the pecans, water and sugar in a large pot and let mixture come to a boil, stirring occasionally. Continue to stir vigorously as water evaporates and crystals of sugar begin to form. When the crystals start to melt to caramel remove from heat, stir in the cinnamon and pour out onto a baking pan to cool. Chop pralines into bits and store in an airtight container.

For ice cream: Reduce the maple syrup by half in a large, heavy-bottomed saucepot over medium heat. Deglaze with the cream. Add the milk and bring back to a boil. In a large bowl, whisk egg yolks and trimoline. Pour some of the hot cream mixture into the eggs, whisking constantly to combine. Place tempered eggs into the remaining hot cream mixture, whisking constantly until mixture coast the back of a wooden spoon. Strain custard through a fine mesh strainer and chill overnight. Process in an ice cream maker according to manufacturer’s instructions. Stir in pecan pralines into the freshly run ice cream and reserve in the freezer.

To assemble: Place a piece of cake into the bottom of a 3-inch ring mold. Top with some of the apple filling and press to remove the liquid until you have a nice, compact mold. Top with some streusel and grated cheddar cheese. Place in a 350°F oven to melt the cheese and heat through. Unmold onto a plate. Garnish each plate with a scoop of maple ice cream, a drizzle of maple syrup, and bits of crumbled bacon.


courtesy of: Chef Nicole Kaplan, Eleven Madison Park, New York, New York

106. PAN-ROASTED MUSSELS with RED CURRY, WHITE WINE and SMOKED BACON

1 cup diced, raw hickory-smoked bacon
1 Tbs. red curry paste
1/2 cup white leeks
1 bag mussels (2 lbs.)
1/2 cup chopped fennel
4 cups chicken broth
1 cup sliced mushrooms
1/2 cup chopped fresh mint
2 Tbs. minced garlic
2 Tbs. unsalted butter
1 cup dry white wine
Kosher salt and cracked black pepper to taste
1 cup coarsely chopped ripe tomatoes

Cook bacon in a heavy pot over moderately high heat until the fat is beginning to crisp. Add the leeks, fennel, mushrooms and garlic; cook until just tender. Add the white wine and stir to release any food sticking to the inside of the pan. Add tomatoes, red curry paste, mussels and chicken broth. Cover pot cook for about 5 minutes or until mussels have opened. Finish by stirring in the chopped fresh mint and butter. Season with salt and pepper to taste. Spoon mussels into 4 large soup bowls. Ladle broth and vegetables over mussels.


courtesy of: Melissa Derbyshire, Port Clyde, Maine - 3rd Place Winner, The Great Eastern Mussel Farms recipe contest

105. MASHED PLANTAINS with BACON and ONIONS

makes 6 side-dish servings


2 green plantains (1 1/2 lb total)
1 1/2 teaspoons salt
1/2 lb bacon, chopped (6 slices)
1 cup chopped onion (1 medium)
1 1/2 cups whole milk
1/2 teaspoon black pepper
1/2 stick (1/4 cup) unsalted butter


Using a sharp large heavy knife, cut ends off plantains and slit through peel lengthwise from end to end. Soak in a large bowl filled with 4 cups water and 1 teaspoon salt 5 minutes. (This makes peel easier to remove.) Remove tough outer peel, using a paring knife if necessary, and cut plantains into 1 1/2-inch pieces. Cook, covered, in a 2- to 3-quart saucepan of boiling salted water until tender, about 20 minutes.

While plantains cook, cook bacon in a 10-inch heavy skillet over moderate heat, stirring occasionally, until crisp, about 4 minutes. Add onion and cook, stirring, until softened and browned, about 10 minutes. Reserve 1 tablespoon of mixture for garnish, then add milk, pepper, and remaining 1/2 teaspoon salt (mixture may appear curdled). Remove from heat and keep warm, covered.

Drain plantains in a colander and return to saucepan. Reheat milk mixture and mash plantains with a potato masher, adding hot milk mixture and butter. Sprinkle reserved bacon and onion on top.


courtesy of: Gourmet, March 2004

104. BLT with BASIL MAYO on TOASTED COUNTRY BREAD

serves four


8 thick slices (8 oz.) smoked bacon
8 1/2-inch-thick slice country French bread (cut on the diagonal from a crusty loaf about 4 inches in diameter)
Basil Mayonnaise (see note)
3-4 medium, ripe tomatoes, thinly sliced
1 small bunch of arugula, stemmed
toothpicks

Fry bacon in a large, heavy skillet set over medium heat until crisp and golden brown. Remove and drain on paper towels.

Toast bread slices until golden. Brush 1 side of each slice with Basil Mayonnaise.

To assemble sandwiches, arrange a layer of tomatoe slices slightly overlapping on a bread slice. Top with 2 bacon slices, then with several arugula leaves. Cover with another bread slice. Cut the sandwich in half on the diagonal with a serrated knife. Repeat to make 3 more sandwiches. Skewere each half with a toothpick to secure, and arrange the sandwich halves on a serving plate. Serve immediately.

BASIL MAYONNAISE:
1/2 cup regular or reduced fat (not nonfat) mayonnaise
1/2 cup loosely packed chopped fresh basil leaves
1 clove garlic, coarsely chopped

Combine all ingredients in the bowl of a food processor and pulse 1 minute or less, until the basil and garlic are minced and blended into the mayonnaise. (The mayonnaise can be prepared 1 day ahead; cover and refrigerate.)


courtesy of: The Big Book of Backyard Cooking by Betty Rosbottom. San Francisco: Chronicle Books, 2004. (85 Second Street, San Francisco, CA 94105). p. 120.

103. YUKON GOLDS BAKED with ARUGULA and BACON

serves ten


Butter for greasing baking dish
12 oz. sliced bacon, chopped
2 1/2 cups heavy cream
1 1/2 cups whole milk
3 1/2 lb. Yukon Gold potatoes, peeled, thinly sliced
1 1/2 teaspoons salt
1 1/2 teaspoons freshly ground black pepper
8 oz. arugula, stemmed, coarsely chopped
8 oz. Gruyere cheese, grated

Arrange an oven rack at center position and preheat oven to 375˚. Butter a 9-by-13-inch baking dish.

Cook bacon in a large, heavy skillet over medium-high heat until crisp. Using a slotted spoon, transfer bacon to paper towels and drain.

Mix cream and milk in a 4-cup measure.

Layer 1/3 of the potatoes in a prepared dish, overlapping them slightly. Season with 1/2 teaspoon each salt and pepper. Top potatoes with 1/2 of the arugula, then sprinkle 1/3 of the cheese and 1/3 of the bacon over this layer. Pour 1/3 of the cream mixture over potatoes. Repeat to make another layer. Make a final layer of potatoes. Sprinkle with salt and pepper, and with remaining cheese and bacon. Pour remaining cream mixture over this layer.

Bake gratin, uncovered, until potatoes are tender and cream mixture thickens, about 1 hour and 15 minutes. Let stand 15 minutes before serving. (Can be made 1 day ahead. Cool slightly; chill uncovered, until cold, then cover and keep refrigerated. Reheat, covered with foil, in 375-degree oven about 30 minutes.


courtesy of: The Big Book of Backyard Cooking by Betty Rosbottom. San Francisco: Chronicle Books, 2004. (85 Second Street, San Francisco, CA 94105). p. 157.

102. FRIED RICE with TUNA and CRISPY BACON

makes four to six servings


3 cups water
2 cups long-grain rice
3/4 teaspoon salt
6 bacon slices
2 tablespoons canola oil
1 big, fat garlic clove, chopped
1 tablespoon finely chopped fresh ginger
1/2 cup coarsely snipped fresh chives or chopped green onion tops
1 cup frozen tiny peas
1 can (about 6 oz.) solid light tuna packed in olive oil, well drained and broken into large chunks
2 tablespoons soy sauce

Bring the water to a boil in a heavy, medium saucepan over high heat. Stir in the rice and 1/4 teaspoon of the salt. Reduce the heat to medium-low, cover, and cook for 20 minutes, or until the liquid is absorbed and the rice is tender. Remove the pan from the heat, remove the cover, and fluff it with a fork. Let the rice stand, uncovered, until completely cooled. Transfer to a bowl, cover, and refrigerate for at least 2 hours before using.

Fry the bacon in a large, heavy, nonstick skillet or wok over medium-high heat until crisp. Using tongs, transfer the bacon to a paper towel-lined plate to drain, leaving the bacon fat in the pan. Coarsely crumble the bacon and set aside.

Add the canola oil to the bacon fat in the pan and heat until very hot. Add the garlic, ginger, chives, and peas and cook for 30 seconds. Add the rice, breaking up any lumps with your hands before adding, then add the tuna and the remaining 1/2 teaspoon salt, and stir-fry for 1 to 2 minutes, or until the rice is heated through. Add the soy sauce, toss until combined, then sprinkle with the bacon and toss again. Serve at once.


courtesy of: Take a Tin of Tuna by Joie Warner. San Francisco: Chronicle Books (85 Second Street, San Francisco, CA, 94105), p. 113.

101. BARBECUED ELK with BACON

a.k.a. "Bubbly Barbecued Elk"


1 1/2 lbs. boneless elk steak
4 strips bacon
1 cup ketchup
1/2 cup Worcestershire sauce
1/2 to 1 cup water
1/4 cup brown sugar (packed)
3 tbsp. onion (minced)
1 tsp. instant beef bouillon
1/4 tsp. garlic powder
1/2 cup red wine

Remove any fat from the elk steak and cut it into bite-size pieces. In a heavy, covered skillet or electric fry pan, fry bacon until crisp. Remove, bacon; crumble and set aside. Brown elk in drippings; drain off excess grease and add bacon along with remaining ingredients except for wine. Mix well; lower beat, cover and slowly simmer for one hour or until elk is tender. Add water as needed. When meat is done, stir in wine. Serve at once on toasted buns. If you like the sauce thicker, add one tablespoon of cornstarch mixed in two tablespoons of cold water. Stir constantly as mixture thickens.


courtesy of: Elk Meat Shop, Don Schneider, Watertown, South Dakota

100. CAESAR SALAD SOUP with BACON FOAM

yields 4 servings


Soup:
2 heads romaine lettuce
2 Tablespoons vegetable oil
2 sprigs thyme
1 clove garlic, sliced
½ bulb fennel, sliced
1 stick celery, sliced
½ onion, sliced
2 cups chicken stock
Salt and pepper, to taste
1 teaspoon Parmesan cheese, grated

Bacon foam:
2 cups chicken stock
5 slices bacon
3 teaspoons cream
Salt and pepper, to taste


For soup:
Cook romaine lettuce in boiling water until soft, approximately 2 – 3 minutes, shock in ice water and drain. In a medium saucepot, heat vegetable oil and cook thyme, garlic, fennel, celery, and onion until soft. Add chicken stock, salt and pepper to taste, and the blanched romaine lettuce. Pass mixture through a chinoise (fine sieve) and stir in Parmesan cheese at the end.

For bacon foam:
In a sauté pan, render fat from bacon. Remove the bacon and reserve the fat in the pan. In the same pan, add the chicken stock, cream and salt and pepper to taste. Bring to boil and whisk into foam.

To serve, ladle soup into individual bowls, top with bacon foam and serve immediately.


courtesy of: Chef Noriyuki Sugie, Asiate, New York, New York

99. BACON and MOZZARELLA STUFFED FRENCH TOAST

makes two servings


1/2 loaf unsliced Italian or French bread
4 slices cooked bacon, cut in half
1 1/2 oz. mozzarella cheese, thinly sliced
2 large eggs
1/2 cup orange juice
1 tablespoon grated orange peel, chopped fine
2 tablespoons margarine
maple syrup

Mark 1/2-inch and 1-inch measurements on the loaf of bread. At the 1/2–inch mark slice the bread not quite all the way through. At the 1-inch mark slice the bread all the way through. This creates pockets in the middle of the 1-inch thick slices of bread. Do this twice.

Stuff each pocket with a layer of half the bacon and half the mozzarella cheese.

Press the bread firmly together. Be sure that the bacon and cheese are tucked inside.

Whisk the eggs, orange juice and orange zest in a bowl.

Melt the margarine in a non-stick frying pan over medium

While the margarine melts, place the stuffed bread slices in the egg mixture and thoroughly coat the bread on both sides.

Fry the bread slices on each side until they are golden brown and no longer moist.

Serve the stuffed French toast with maple syrup.


courtesy of: The Cooking Ladies' Recipes From the Road, by Phyllis Hinz and Lamont Mackay

98. SPINACH SALAD with APPLES, AVOCADO, and BACON

Serves 4


1/2 cup vegetable oil
1/8 cup powdered sugar
1/8 cup apple cider vinegar
1 teaspoon fresh lemon juice
1 1/2 teaspoons dry mustard
1 1/2 teaspoons paprika
1/2 teaspoon ground ginger

6 bacon slices, chopped
1 bag baby spinach leaves
1 medium-size red apples, halved, cored, thinly sliced
1 ripe avocado, halved, pitted, peeled, cubed

For dressing, whisk oil, sugar, vinegar, lemon juice, dry mustard, paprika and ground ginger in small bowl to blend. Season to taste with salt and pepper.

Sauté chopped bacon slices in heavy large skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer chopped bacon to paper towel and drain. Combine baby spinach leaves, apple slices, avocado and bacon in large bowl. Toss salad with enough dressing to coat. Divide salad among plates and serve.


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

97. BACON and MOLASSES BEANS

Makes 6 servings


4 thick-cut bacon slices, thinly sliced crosswise
2 medium onions, finely chopped
1/2 green bell pepper, finely chopped
2 garlic cloves, minced
4 15-ounce cans Great Northern beans, rinsed, drained
1/3 cup mild-flavored (light) molasses
1/4 cup ketchup
1/4 cup purchased barbecue sauce
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar

Cook bacon in heavy large pot over medium heat until fat is rendered and bacon is crisp, about 5 minutes. Using slotted spoon, transfer bacon to paper towels; drain. Discard all but 2 tablespoons drippings in pot. Add onions, bell pepper and garlic to pot; sauté until vegetables are tender, about 8 minutes. Stir in bacon, beans and remaining ingredients. Reduce heat to medium-low; simmer uncovered until mixture thickens, stirring occasionally, about 10 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm over medium heat, stirring often, about 10 minutes.)


courtesy of: Steven Raichlen, Bon Appétit, July 2000

96. BAKED OYSTERS IN JACKETS with BACON COGNAC BUTTER

Makes 6 baked oysters; serving 2 as an hors d'oeuvre.


For Cognac butter:
1 1/2 slices lean bacon (about 1 ounce), chopped fine
1 tablespoon minces shallot
1 1/2 tablespoons Cognac
2 tablespoons unsalted butter, softened
1 1/2 teaspoons minced fresh flat-leafed parsley leaves (wash and dry before chopping)
6 spinach leaves, tough stems discarded, washed
6 oysters on the half shell
coarse sea or coarse salt for filling roasting pan and plates

Prepare butter:
In a heavy skillet cook bacon over moderate heat, stirring occasionally, until golden and add shallot. Cook mixture, stirring, until shallot is softened. Stir in Cognac and cool mixture to room temperature. In a small bowl stir together bacon mixture, butter, and parsley. Butter may be prepared 3 days ahead formed into a 3-inch-long log, and chilled, wrapped well in plastic wrap.
Preheat oven to 425°F.

In a steamer set over 1/2 inch simmering water steam spinach, covered, until just wilted, about 1 minute. Gently rinse spinach under cold water to stop cooking and pat each leaf dry.

Loosen each oyster from shell with a small knife if necessary and wrap in a spinach leaf. Return oysters to shells and top with butter. In a small roasting pan spread coarse salt 1/4 inch deep and nestle shells in salt to keep them level. Oysters may be prepared up to this point 8 hours ahead and chilled, covered. Bake oysters in middle of oven until plump and butter is sizzling, about 10 minutes.

Spread coarse salt 1/4 inch deep on each of 2 plates and nestle oysters in salt.


courtesy of: Gourmet, January 1997

95. CRAB-AND-CORN CHOWDER with BACON and CHANTERELLE MUSHROOMS

makes six to eight servings


6 ears fresh yellow corn
4 cups low-salt chicken broth
3 cups whipping cream
2 tablespoons olive oil
7 bacon slices, cut crosswise into 1/4-inch-wide strips
1 1/2 cups finely chopped onion
1 1/2 cups finely chopped leeks (white and pale green parts only; about 2 medium)
3/4 cup finely chopped celery
1 teaspoon fennel seeds
1 3/4 pounds white-skinned potatoes, peeled, cut into 1/2-inch cubes

2 tablespoons (1/4 stick) butter
6 ounces fresh chanterelle mushrooms, thickly sliced
2 tablespoons dry Sherry
1 teaspoon fresh thyme leaves

1 pound fresh crabmeat
2 tablespoons chopped fresh parsley

Cut kernels off corn cobs. Set kernels aside. Combine cobs, broth, and cream in heavy large saucepan. Simmer 5 minutes. Remove from heat.

Heat oil in heavy large pot over medium-high heat. Add bacon and sauté until crisp, about 8 minutes. Transfer bacon to paper towels to drain. Pour off all but 3 tablespoons pan drippings; add onion, leeks, celery, and fennel seeds to pot. Sauté until vegetables are crisp-tender, about 4 minutes. Stir in potatoes. Discard cobs from cream mixture; strain cream mixture into potato mixture. Simmer until potatoes are almost tender, stirring occasionally, about 10 minutes. Stir in corn kernels. Simmer chowder until potatoes are tender, about 5 minutes longer.

Meanwhile, melt butter in heavy large skillet over medium heat. Add mushrooms and sauté until tender, about 5 minutes. Stir in Sherry and thyme. Add mushroom mixture to chowder. Season to taste with salt and pepper.

Sauté crabmeat in same large skillet over medium-low heat just until heated through, about 3 minutes. Divide crabmeat, reserved bacon, and parsley among bowls. Ladle chowder over and serve.


courtesy of: Bon Appétit, January 2003

94. SUN DRIED TOMATO and SMOKED BACON RAGOUT

yields 2 cups


1/4 lb smoked bacon
1/2 cup sun dried tomatoes
4 artichokes
1 tablespoon chopped basil
1/4 cup balsamic vinegar
Splash of lamb stock (if available)
1-2 tablespoons extra virgin olive oil
Salt
Black pepper

Boil the artichokes in a quart of salted water with splash of vinegar, and aromatics of choice (garlic, bay, peppercorns, coriander seed, etc). When tender, remove the outer leaves and clean the heart; slice the heart into 1/8" strips.

If the tomatoes are in oil, squeeze out excess oil. Heat the tomatoes in a small pan with enough water to almost cover. Cook just long enough to rehydrate. Slice the bacon into 1/8" strips, then again the other way into smaller strips (lardoons) and render in a sauté pan. Stir frequently. Remove when crisp; drain on a paper towel. Reserve.

Combine the bacon and tomato (with liquid) into a sauté pan; add basil, lamb stock, balance seasoning with salt and pepper. Stir in balsamic vinegar. Whisk in a little extra virgin olive oil to taste. Add the artichoke heart pieces.


SUGGESTION: Serve with roast rack of lamb


courtesy of: Historic Sand Rock Farm Bed & Breakfast, Aptos, California

93. BACON CHIVE MUFFINS

yields 1 dozen


6 slices bacon, fried crisp and drained
1 1/2 cups unbleached flour
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoon sugar
1 cup shredded Swiss cheese
1/4 cup finely chopped chives
1 egg
3/4 cup milk
1 tablespoon Dijon mustard
1/4 cup canola oil

Preheat oven to 400 degrees. Spray regular size muffin cups with cooking spray. Sift the flour, baking powder and salt into a large bowl. Stir in the sugar, cheese and chives. Crumble the bacon and add to dry ingredients. Beat the egg with the milk until well blended. Whisk in the mustard and oil. Add the egg mixture to the dry ingredients and stir just until blended. Spoon into prepared muffin cups and bake approximately 15-20 minutes or until golden brown. Remove from oven and cool two minutes, then remove from pans and serve warm.


courtesy of: Herren House Bed & Breakfast, Waynesville, North Carolina.

92. BRAISED RED CABBAGE with APPLES and BACON

serves six


3 strips bacon
1 small yellow onion, peeled and thinly sliced
1 medium head red cabbage, shredded
1/2 cup cider vinegar
2 tart apples, peeled, cored, and thinly sliced
1/2 cup apple cider
4 whole cloves
1/3 cup sugar
salt and freshly ground pepper to taste

In a large, deep skillet or kettle, fry the bacon. Leave the drippings in the pan and drain the bacon on paper towels. Crumble the bacon and set it aside for garnish. Saute the onion in the fat until limp and brown. Toss the shredded cabbage with the vinegar, then add this, along with the remaining ingredients except the salt and pepper, to the pot and simmer, uncovered, until the cabbage is bright and tender (it should not get soggy), about 20 minutes. Season with salt and pepper to taste and serve garnished with the crumbled bacon.


courtesy of: Savoring the Seasons of the Northern Heartland: 200 Recipes Blending Bold, New Flavors with the Traditional Foods of the Upper Midwest by Beth Dooley and Lucia Watson. New York: Knopf, 1994, p. 271.

91. GINGERED BLACK-EYED PEAS with BACON

serves four


2 cups dried black-eyed peas, rinsed, and soaked
1/2 cup finely chopped onion
6 slices bacon, diced
1 teaspoon dry mustard
salt
freshly ground black pepper
1/4 cup chopped crystallized ginger
3/4 cup honey

Drain and rinse the beans; cover with fresh water and bring to a boil over high heat. Reduce heat and simmer for about 45 minutes, or until tender. Add water to keep them juicy if necessary.
Preheat oven to 325°.

In a heavy skillet, saute onion and bacon over medium heat until onion is golden and bacon is crisp. Drain off fat and stir bacon and onion into beans. Add mustard and salt and pepper, to taste. Add ginger; combine well. Turn into a 2-quart baking dish; drizzle with the honey. Cover and bake 1 1/2 hours. Remove the cover the last 30 minutes to brown the top.


courtesy of: Diana Rattray, Mississippi

90. LAMB'S LIVER and BACON CASSEROLE

serves four


2 tablespoons sunflower oil
8 oz. rindless, unsmoked back (lean) bacon strips, cut into pieces
2 onions, halved and sliced
2 1/3 cups chestnut mushrooms, halved
1 lb. lamb’s liver, trimmed and sliced
2 tablespoons butter
1 tablespoon soy sauce
2 tablespoons plain, all-purpose flour
2/3 cup chicken stock
salt and ground black pepper

Heat the oil in a large frying pan or shallow, flameproof casserole, add the bacon and cook over a medium heat, stirring frequently, until crisp.

Add the onion slices to the pan and cook over a low heat for about 10 minutes, until softened but not browned. Add the mushrooms and cook for 1 minute more.

Use a slotted spoon to remove the bacon and vegetables from the pan and set aside. Increase the heat to high, add the liver to the pan and cook, turning once, for 3-4 minutes to seal the slices on both sides. Remove the liver from the pan, set aside and keep warm.

Melt the butter in the pan, add the soy sauce and sprinkle in the flour, then blend thoroughly together with a wooden spoon. Gradually stir in the chicken stock and bring to the boil, stirring constantly until the sauce is thickened and smooth.

Return the liver and vegetables to the pan and heat through for 1 minute. Season with salt and pepper to taste and serve immediately with new potatoes and lightly cooked green beans.

TIPS:
To prepare liver, snip and peel off the fine membrane covering it, if this has not already been done. Cut the liver diagonally into even slices. Using kitchen scissors, snip out any tough internal tubes.

For best results, make sure that the liver is thinly sliced.

The trick when cooking liver is to seal it quickly, then simmer it gently and briefly. Prolonged or fierce cooking makes liver hard and grainy.

For a special treat, use calf’s live which is extremely tender and delicately flavored. Even children, not usually great fans of liver, will probably like this.


courtesy of: Casseroles: tasty recipes for hearty main meal stews by Katharine Blakemore. London: Lorenz Books (Anness Publishing Ltd., Hermes Houose, 88-89, Blackfriars Road, London, SE1 8HA, 020-7401-2077), p. 20

89. ROAST BACON-WRAPPED PORK

Makes eight servings


One 3-pound boneless pork loin
2 garlic cloves, thinly sliced
4 ounces thinly sliced bacon
6 long rosemary sprigs
6 long thyme sprigs
salt and freshly ground pepper

Preheat over to 350˚. Using a small knife, make 1-inch deep slits all over the pork. Stuff each slit with a slice of garlic. Season the pork all over with salt and pepper and wrap with the bacon. Top with the herbs, tucking them under the bacon in several spots. Tie the roast at 1-inch intervals with kitchen string.

Transfer the pork to a roasting pan and roast for 1 hour, or until an instant-read thermometer inserted in the center of the loin registers 130˚. Transfer the pork to a cutting board, cover loosely with foil and let rest for 15 minutes. Discard the string and herb sprigs. Carve the loin into thick slices and serve.

MAKE AHEAD: The pork can be prepared through Step 1 and refrigerated overnight. Let return to room temperature before roasting.


From: “Recipes for a Perfect Country Weekend” by Steven Wagner. Food & Wine. February 2004, p. 133. Reprint information: PARS International Corp., 212-221-9595, reprints@parsintl.com

88. FENNEL, BACON, and POTATO FRY

this recipe is generous serving for 2 people for lunch or as an accompaniment for 4 people for dinner


1 -2 bulbs fennel
6 gourmet potatoes
4 rashes of lean bacon sliced in to small pieces
1 teaspoon fennel seeds
2 tablespoons olive oil
2 cloves garlic, finely chopped
1 small onion finely chopped
1 tablespoon fresh fennel
1 tablespoon chopped parsley
lemon juice to taste
salt and pepper to taste

Cook the fennel bulbs and potatoes in salted water until tender. This can take around 25 minutes depending on the size of the bulbs. Drain well. Slice the fennel into thin slices. Heat a heavy frying pan with a dash of the olive oil and cook the bacon with the fennel seeds. Remove and set aside. Put the rest of the oil into the fry pan and saute the onions and garlic for two minutes then add the potatoes and fennel. Saute until lightly brown. Finally squeeze the lemon juice over the mixture. Let it cook off for one minute. Toss through the bacon and fennel seeds and the fresh parsley and fennel. Season with salt and pepper. Serve immediately.


courtesy of: Celia Hay, New Zealand School of Food and Wine, Christchurch, New Zealand

87. SAUTEED SWISS CHARD with GARLIC and BACON

for Aimee

serves six


1 bunch Swiss chard, washed, stems removed
4 thick slices of bacon, cut in small dice
3 cloves garlic, sliced thin
1 tablespoon butter
Kosher salt and freshly ground black pepper to taste

Cut chard leaves into long strips, about 1 inch wide. Set aside. Put bacon in frying pan and saute over medium-low heat until browned, about 12 min. Set bacon on paper towels to drain and pour off all but 2 tablespoons fat from pan. Add garlic slices and saute over medium heat until light golden brown, about 3 min. Remove garlic and set aside. Add chard leaves and butter to pan and saute until soft, about 5 mins. Add bacon and garlic, toss, and season with salt and pepper.


courtesy of: Capay Fruits & Vegetables, Capay, California

86. ROASTED CLAMS with CHICKEN, ARTICHOKES, and BACON

serves six


6 chicken thighs
1⁄2 teaspoon kosher salt
1⁄2 teaspoon freshly ground black pepper
1⁄4 cup chopped slab bacon or high-quality thickly sliced bacon
3 garlic cloves, thinly sliced
8 to 12 fresh, frozen or canned artichoke bottoms, thickly sliced
24 fresh clams, soaked and cleaned
2 large yellow or red tomatoes, chopped
1 tablespoon chopped fresh thyme

Preheat the oven to 425˚F. Sprinkle chicken thighs with salt and pepper. Heat a large, oven-safe skillet over medium-high heat. Add bacon and cook until it begins to release its fat. Add chicken to pan skin-side down and add garlic. Cook about 5 to 7 minutes on each side, or until each side is browned. Add artichokes, clams and tomatoes, stirring between each addition. Cook 5 minutes or until all clams have opened. Discard any clams that have not opened. Sprinkle with thyme and serve.


courtesy of: “At Sea: Queen Mary 2,” by Denise Dube, in Intermezzo, 2004 Volume 3, Issue 2, p. 56.

85. CABBAGE BRAISED with RIESLING and BACON

serves four


1 cabbage (1 pound)
2 tablespoons pure olive oil
1 small carrot (3 ounces), peeled, cut into 1/4-inch dice
1/2 large stalk of celery (2 ounces), cut into 1/4-inch dice
1 small yellow onion (5 ounces), peeled, cut into 1/4-inch dice
4 ounces smoked bacon, sliced 1/4 inch thick, cut crosswise into 1-inch pieces
1 teaspoon fresh thyme leaves
3/4 cup slightly sweet Riesling or Gewürztraminer
2 teaspoons salt
Freshly ground pepper
1 tablespoon white wine vinegar or cider vinegar

Slice the cabbage in half, remove the core, and cut the cabbage into rough chunks about 1 inch wide. Warm the olive oil in a 6-quart noncorroding casserole. Add the vegetables, bacon, thyme, and wine and bring to a simmer. Put half the cabbage in the pot and sprinkle 1 teaspoon of the salt and a little freshly ground pepper over the layer. Repeat with the remaining cabbage.

Cover the pot tightly and braise the cabbage slowly over low heat. After 20 minutes, stir the cabbage gently so that the leaves on top move to the bottom and the vegetables and bacon are mixed throughout. Replace the cover and cook another 15 to 20 minutes, or until the cabbage is tender. Taste the cabbage and correct for salt and pepper if necessary. Add the vinegar and toss well.

The cabbage can be made several hours in advance and warmed just before serving it.


courtesy of: Chez Panisse Cooking by Paul Bertolli with Alice Waters. New York: Random House, Inc., 1988, p. 90.

84. DRUNKEN PINTOS with CILANTRO and BACON

a.k.a. Frijoles Borrachos

serves 4-6 as a side dish


8 ounces (about 1 1/4 cups) dry pinto beans
1/2 cup (about 2 ounces) cubed pork shoulder (or extra chopped bacon, if you wish)
4 thick slices bacon, cut into 1/2-inch pieces
1 small white onion, diced into 1/4-inch pieces
Hot fresh green chile to taste (roughly 2 serranos or 1 jalapeno), stemmed, seeded and sliced
Salt, about 3/4 teaspoon
1 1/2 tablespoons tequila (plus a little more if you like)
1/4 cup roughly chopped cilantro

THE BEANS: Rinse the beans thoroughly and scoop into a medium-size (4-quart) pot (preferably a Dutch oven or Mexican earthenware olla). Add 5 cups water, remove any beans that float, then add the pork shoulder (or extra chopped bacon) and bring to a boil. Reduce the heat to medium-low, and very gently simmer, partially covered, until the beans are thoroughly tender, about 2 hours. You'll need to gently stir the beans regularly and add water as necessary to keep the liquid a generous 1/2 inch above the level of the beans.

THE FLAVORINGS: In a medium-size skillet, fry the bacon (that is, the remaining bacon if you used some for the simmering), stirring regularly, until crisp, about 10 minutes. With a slotted spoon, remove the bacon, leaving behind as much of the drippings as possible. Pour off all but about 2 tablespoons of the drippings and return the pan to medium heat. Add the onion and chiles and fry until deep golden brown, about 10 minutes. Scrape the onion mixture into the beans, then taste and season it all with salt. Continue simmering, stirring occasionally, for 20 to 30 minutes to blend the flavors.

FINISHED THE DISH: If the beans seem quite soupy, boil over medium-high heat, stirring frequently, until the consistency of a nice, brothy bean soup. (An alternative here is to puree 1/4 of the beans in a food processor or blender, returning them to the pot to thicken the broth.)
Just before serving, stir in the tequila and cilantro, then serve in warm bowls topped with the crumbled bacon.

ADVANCE PREPARATION: The beans can be cooked through step 2 several days ahead; refrigerate, covered.

SHORTCUTS: Two 16-ounce cans of pinto beans can replace the beans in step 1.


courtesy of: Rick Bayless's Mexican Kitchen, by Rick Bayless, New York: Scribner, October 1996