144. EGGPLANT with BACON and CARAWAY SEEDS

4 slices bacon, cut up
1 medium onion, diced
1 teaspoon caraway seeds
2 teaspoons vinegar
1 small regular eggplant, peeled and cubed

In 10-inch skillet over medium-high heat, cook bacon, onion and caraway until onions are light brown. Drain most of the fat. Reduce heat to medium; add vinegar and eggplant. Cook, covered, 5 to 7 minutes until eggplant is tender, stirring occasionally.


courtesy of: Good Housekeeping Illustrated Cookbook, 1989 edition

143. 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: You Asked For It; Rothay Manor, Ambleside UK / Gourmet, November 1996

142. BACON and BOURSIN CHEESE PUFF PIZZA

makes 18 appetizers


1/2 package (17.3-oz.-size) frozen puff pastry
1 package (5.2 oz.) garlic and fine herbs cheese, softened (such as Boursin) or 2/3 cup garlic and herb cream cheese
1 tablespoon milk
6 slices bacon, cooked and crumbled
3 tablespoons sliced green onion

Thaw puff pastry for 40 minutes. Preheat oven to 400º. Unfold pastry on lightly floured surface. Roll into an 18x9-inch rectangle. Cut into 18 (3-inch) squares. Press squares into 3-inch muffin cups that have been coated with cooking spray; set aside. In mixing bowl, stir together cheese and milk until smooth. Spoon a rounded teaspoonful into each pastry shell. Top with pieces of bacon and green onion. Bake for 15 minutes or until pastry is golden brown.


NOTE: Boursin, a French triple crèmes cheese, is a rich, soft, uncured mild cheese that has been infused with garlic and herbs. It can often be found in the deli section of larger supermarkets.


courtesy of: National Pork Board.

141. BACON CRUNCH BARS

makes 32 servings, 1 bar each


1 cup sugar
1 cup corn syrup
3/4 cup peanut butter
4 cups Grape Nuts cereal
1 lb. bacon, cooked and crumbled

Line 13x9-inch pan with foil, with ends of foil extending over sides of pan. Spray foil with cooking spray; set aside. Mix sugar, corn syrup and peanut butter in large microwaveable bowl. Microwave on high for two minutes or just until mixture boils, stirring every minute.

Combine cereal and bacon. Add to corn syrup mixture; mix until well blended.

Press cereal mixture firmly into prepared pan. Cool. Lift bars from pan, using foil handles. Remove foil. Cut into 32 bars to serve.


courtesy of: Kraft Foods

140. BACON-WRAPPED TROUT with PERSILLADE

serves four


4 whole trout, boned and butterflied, head and tail intact
32 slices high-quality bacon, sliced ultra thin
Persillade (see recipe below)
extra-virgin olive oil (for grill or sauté pan)
salt and freshly ground black pepper

Persillade (bread crumb stuffing)
4 tablespoons unsalted butter
4 tablespoons Panko (Japanese breadcrumbs) or unseasoned breadcrumbs
2 tablespoons chopped parsley
1 garlic clove, minced

Lay 8 slices of bacon on work surface, neatly overlapping them slightly.

Lay trout on work surface and open up to expose meat. Season lightly with salt and pepper. Spoon ¼ of the persillade into the center and close fish. Place on top of bacon and wrap bacon around the fish leaving the head and tail exposed. Repeat process with remaining fish.

On a hot grill, brush grate with olive oil. (If using stovetop, add a little oil and a pat of butter to sauté pan, until butter just starts to bubble.) Grill each trout until bacon is fully cooked and crisp on both sides (turning only once), about 10 minutes per side.


Persillade:
In a small sauté pan over low heat, melt butter. Add garlic and Panko. Season with salt and pepper. Sauté for about 5 minutes. Add parsley. Season again if desired. Set mixture aside until ready to use.


courtesy of: Tom Valenti, 'Cesca, New York, New York

139. CHEESE RAREBIT with BACON

a.k.a. "Oysters Derring-Do"

serves eight


16 shucked large oysters
1 whisked egg
1 tablespoon water
cornflake crumbs
8 slices bacon
oil for frying
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
6 oz. evaporated milk
½ lb. grated sharp Cheddar cheese
3 tablespoons grated Parmigiano-Reggiano
2 tablespoons Kirsch
8 slices white toast
8 thin slices tomato
chopped parsley

Remove the oysters from the shells, pat dry; dip in the egg mixed with water, roll in crumbs, and chill at least 15 minutes.

Cook the bacon until brown and crisp in a skillet, drain on absorbent paper, and crumble.

Fry the oysters, a few at a time, in 375 degree oil until they are golden on both sides; set aside on absorbent paper, and keep warm.

Mix the mustard, Worchestershire, milk, cheeses, and Kirsch in the top of a double boiler; cook over boiling water, stirring constantly, until the mixture is hot, smooth, and thick. Add milk if a thinner consistency is desired.

Trim the crusts from the toast, place a tomato slice and 2 oysters on each piece, nap with the rarebit, and top with bacon and a bit of parsley.

Serve immediately.


courtesy of: Oysters: A Culinary Celebration, by Joan Reardon. Guilford, Connecticut: The Lyons Press, 2004, pp. 133-134.

138. BELGIAN WAFFLES with BACON

for Greta Wrolstad

yields eight waffles


2 cups all-purpose flour
2 teaspoons baking powder
2 tablespoons confectioners' sugar
1 tablespoon vegetable oil
2 cups milk
3 eggs, separated
2 teaspoons vanilla
pinch of salt
fruit of your choice
whipped cream

Cook bacon over medium to medium-high heat until crisp. Remove to a cutting board, and crumble.

Combine the flour, baking powder, confectioners' sugar, oil, milk and egg yolks. Beat the egg whites until they stand in soft peaks and fold into the batter (do not overmix). Add the crumbled bacon. Using a 4-ounce ladle, pour 1/8 of the mixture into a hot waffle iron and bake for about 2 minutes. Repeat with the remaining batter. Top with the fruit and whipped cream and serve hot.


courtesy of: Glynn House Inn Bed & Breakfast, Ashland, New Hampshire

137. BACON-PIMIENTO CHEESE

makes 1 quart


8 bacon slices
2 (8 oz.) blocks smoked cheddar cheese, shredded
2 (8 oz.) blocks cheddar cheese, shredded
1 ½ cups mayonnaise
1 (4 oz.) jar diced pimiento, drained
1 tablespoon sugar
¼ teaspoon salt
¼ teaspoon pepper

Cook bacon in a skillet until crisp; remove bacon, and drain on paper towels. Crumble bacon. Stir together bacon, cheeses, and remaining ingredients in a bowl. Serve immediately.


courtesy of: Southern Living, May 2005.

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

1 cup diced, raw hickory-smoked bacon
1 tablespoon 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 tablespoons minced garlic
2 tablespoons 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

135. BACON-STUFFED STEAK

a.k.a. "Steakon," by Stephen Fitzgerald


1 steak, any cut
1 lb. bacon (or as much as you can stuff into a piece of steak)

a knife
a grill

Prepare bacon until a majority of the fat has come out. Bacon should still be limp. Slice a steak down the side so that it becomes a "pouch", kind of like a meaty coin purse. Stuff bacon into pouch (as much as will fit). With a knife, vertically puncture the open end of the steak through both the top and the bottom of the pouch. Weave a piece of bacon through the puncture, tying the pouch closed. Grill steak to desired "done-ness." Devour.

NOTE: The steakon can also be cooked in the oven, but I reccommend it grilled, as I first cooked it on a breezy summer evening. Serve with a salad or hot wings.


courtesy of: Stephen Fitzgerald, Portland, Maine

134. APPLE, BACON, and CHEESE QUICHE

3 large McIntosh (or other tart baking apples) peeled, sliced and cut in half
1½ cups grated cheddar cheese
6 slices of bacon, cooked and broken into 1 inch pieces
4 eggs
1½ cups milk
1 cup Bisquick
½ cup flour

Preheat oven to 375 degrees. Butter an 8" x 11½" casserole dish. Layer apples in bottom, sprinkle cheese over apples, then bacon over cheese. In a large bowl, beat eggs. Add milk and beat together. Add Bisquick and flour and beat into a batter. Pour over apples, cheese and bacon. Bake for 45 minutes or until top is well browned and quiche is cooked through.


courtesy of: Harmony House Inn, New Bern, North Carolina

133. COCK-A-LEEKIE with BACON

This soup is one of the most famous Scottish dishes and is called Cock-a-Leekie without the addition of the word Soup because every Scot knows it's a soup. It has been part of Scottish cooking for over 300 years and is thought by many to be the finest Scottish soup of all. The origin of the name is presumed to be from cock, a male hen, and the leeks which give the dish part of its delicious flavour.

serves 6 to 8


1 boiling fowl, chopped in sections
1 large veal or beef marrow bone, chopped
water to cover
12 leeks, chopped
1 cup cooked prunes, pitted
3 slices bacon, chopped
salt and pepper, to taste
Fresh Parsley
1 bay leaf
Fresh thyme
beef shank bone (optional)
Reserve two chopped leeks

Put fowl pieces, herbs, bacon, bone and leeks in large saucepan with water. Simmer for 2-3 hours, covered with lid, until meat is cooked. If necessary, top up sparingly with water. Salt and pepper to taste, then strain. Remove optional beef shank bone. Cut chicken meat into serving pieces. Add back into soup along with prunes and remaining two chopped leeks. Simmer very gently for maximum 15 minutes.


courtesy of: Nick Fiddes, UK

132. CHEDDAR BACON POPCORN

for Aimee, Derek, and Kate


makes about 10 cups


2 tablespoons salad oil
5 slices bacon, cooked crisp and crumbled
10 cups popped corn
1/4 lb sharp cheddar cheese, finely grated

Preheat oven to 250°F. In a large baking pan, combine oil, bacon, popcorn and cheese. Bake for 3 to 5 minutes, or until cheese is just melted. Serve at once.


courtesy of: Kano Korn, Concession Equipment Store

131. PROVENCAL TART with BACON, HAM, and YOUNG GREENS

serves four


FOR THE PASTRY
2 cups all-purpose flour
1 teaspoon salt
½ cup chilled unsalted butter, cut into ½-inch pieces
3 tablespoons chilled margarine, cut into ½-inch pieces
6 tablespoons ice water

FOR THE FILLING
3 tablespoons unsalted butter
6 cups coarsely chopped mixed baby spinach, dandelion, escarole, radicchio, lettuces, chervil, and flat-leaf parsley, in any combination
1 tablespoon minced fresh chervil
1 tablespoon minced fresh flat-leaf parsley
2 cups water
1/2 lb. thick-cut bacon, cut into ¼-inch pieces
2 whole eggs plus 2 egg yolks
¼ cup crème fraiche or sour cream
¼ cup plus 1 tablespoon grated Parmesan cheese
1/3 cup plus 2 tablespoons finely shredded Swiss cheese
¼ lb. thinly sliced ham, chopped
½ teaspoon salt
½ teaspoon freshly ground black pepper

1 teaspoon water
1 tablespoon chopped mixed fresh chervil and flat-leaf parsley for garnish


To make the pastry, sift the flour and salt together into a bowl. Cut in the butter and margarine with a pastry blender or two knives until pea-sized balls from. Add the ice water, 1 tablespoon at a time, turning the dough with a fork and then with your fingertips. Gather the dough into a ball, wrap in plastic wrap or aluminum foil, and refrigerate for 15 minutes.

Preheat an oven to 400 degrees F.

On a lightly floured surface, roll out the dough into a round about 9 inches in diameter and 1/8-inch thick. Drape the dough over the rolling pin and rest it over an 8-inch tart pan with a removable bottom. Unwrap the dough and press it gently into the bottom and sides of the pan. Trim the dough to within ½ inch of the edge of the pan, then fold it under the rim and press with the tips of your fingers to make a decorative edge on the crust. Line the tart shell with aluminum foil. Add a layer of pastry weights or dried beans.

Bake the crust until it barely colors, 7 to 8 minutes. Remove from the oven and lift out the weights and foil. Prick the bottom with the tines of a fork to allow steam to escape. Return the pastry shell to the oven and bake until slightly firm but not browned, 4 to 5 minutes longer. Remove from the oven and let cool completely on a rack before filling.

Reduce the oven temperature to 375 degrees F.

To make the filling, in a large skillet, melt 2 tablespoons of the butter over medium heat. When it foams, add the mixed greens, chervil, and the minced parsley and cook, stirring, until wilted, 3 to 4 minutes. Remove from the heat and let cool.

In a small saucepan, bring the water to a boil. Add the bacon and cook for 2 minutes. Drain and pat dry.

In a bowl, beat together the whole eggs, all but 1 teaspoon of the egg yolks, the crème fraiche or sour cream, the ¼ cup Parmesan cheese, and the 1/3 cup Swiss cheese. Stir in the cooked greens and herbs, the bacon, ham, salt, and pepper.

Spoon the mixture evenly into the prepared pastry shell. Cut the remaining 1 tablespoon butter into small bits and use to dot the top. Strew the remaining 1 tablespoon Parmesan and 2 tablespoons Swiss cheese over the top. Stir the 1 teaspoon water into the reserved 1 teaspoon egg yolk and, using a pastry brush, brush the edges of the tart.

Bake until the edges are golden brown and the filling is firm and cooked through, about 35 minutes.

Remove from the oven and garnish with the chopped mixed chervil and parsley. Serve hot or at room temperature.


courtesy of: The Mediterranean Herb Cookbook: Fresh and Savory Recipes from the Mediterranean Garden, by Georgeanne Brennan. San Francisco: Chronicle Books, 2000, pp. 80-81

130. WARM RED CABBAGE with BACON

makes four servings


2 teaspoons Dijon mustard
2 teaspoons red wine vinegar
3 tablespoons olive oil
1/3 cup walnuts
3 strips bacon
1 small head red cabbage (1 lb.), shredded
1 teaspoon lemon juice
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 bunch frisee or chicory, torn into bite-sized pieces (3 cups)

In a large bowl, whisk together the mustard, vinegar, and 2 tablespoons of the oil. Set aside. In a large skillet, lightly toast the walnuts over medium heat, stirring occasionally, 5 to 6 minutes. Remove and set aside. Add the bacon and cook until crispy, 3 to 4 minutes. Remove the bacon and drain on paper towels. Discard all but 1 tablespoon of the fat from the pan. Add ther remaining olive oil and the cabbage and toss to coat well. Add 1/4 cup water, the lemon juice, salt, and pepper and cook until soft, about 5 minutes. Remove from skillet and add to the vinaigrette. Add the frisee, walnuts, and bacon (broken into pieces) and toss well.


courtesy of: Real Simple, May 2003

129. BACON-BRAISED MUSTARD GREENS

Yields four-six servings


2 or 3 bunches of mustard greens (about 3 3/4 pounds total; 16 cups trimmed)
8 ounces thickly sliced lean slab bacon, diced
1 large onion, diced (2 cups)
1 teaspoon chopped garlic
1 teaspoon hot red-pepper flakes
3 tablespoons sugar
1/2 cup apple-cider vinegar
1/2 cup chicken stock
salt and freshly ground black pepper to taste

Rinse greens well. Cut out stems and thick veins; tear leaves into 4- or 5-inch pieces. Cook bacon in a large sauté pan until fat starts to render and bacon begins to brown. Add onion, garlic and pepper flakes and sauté until onion is soft, about 7 minutes. Add sugar, vinegar and chicken stock. Heat to boiling, add greens and cook slowly, stirring often as the greens begin to release their own liquid. Reduce heat and simmer greens until tender, 10 to 20 minutes, stirring occasionally. Season with salt and pepper.


courtesy of: “Green Party,” by Julia Reed. The New York Times Magazine, January 11, 2004, p. 48. Adapted from Donald Link, Herbsaint Restaurant

128. BREAD SALAD with BACON, TOMATOES, ONIONS, and OLIVES

serves 4 to 6


6 slices bacon
2/3 cup extra virgin olive oil
2 tablespoons red wine vinegar, 6 percent acidity
Juice of 1 lemon
2 garlic cloves, minced
Kosher salt
Black pepper in a mill
4 cups stale Italian bread, cut into 1-inch cubes
2 cups cherry tomatoes, halved
1 small red onion, diced
3 tablespoons minced fresh flat-leaf parsley
1/2 cup pitted Kalamata olives, sliced
1 quart fresh salad greens

In a heavy skillet, fry the bacon until it is just crisp. Transfer the bacon onto a brown paper bag to drain. Pour the bacon drippings into a small mixing bowl and whisk in the olive oil. Add the vinegar, lemon juice, and garlic. Season with salt and pepper, taste, and add more vinegar if needed for balance. In a large mixing bowl, toss together the bread and all but 3 tablespoons of the dressing. Let sit for 30 minutes.

To serve, toss the bread with the tomatoes, onion, parsley, and olives. Spread the salad greens over a serving platter, put the bread salad on top, and drizzle the remaining dressing over all. Crumble the bacon on top and serve immediately.


courtesy of: The BLT Cookbook, by Michele Anna Jordan. New York: Harper Collins, 2003, pp. 94-95. (HarperCollins Publishers Inc., 10 East 53rd Street, NYC, 10022)

127. PAN SEARED MARINATED BUFFALO STUFFED with VIDALIA ONIONS, SHITAKE MUSHROOMS, BLACK TIGER PRAWNS, and BACON

2 12 oz. Buffalo prime rib steaks, trimmed
1 each Yukon Gold potato
8 oz. shiitake mushrooms, sliced
1 each Vidalia onions, cut in strips
1/4 cup 2% milk
6 oz. sour cream
1/2 lb. honey-cured bacon
1/4 lb. sharp cheddar cheese, shredded
1 each orange and yellow bell peppers, cubed small
1 each green poblano pepper, cubed small
8 each Black Tiger prawns, peeled and cleaned

MARINADE:
2 cups olive Oil
1/4 cup white wine vinegar
3/4 teaspoon fresh ground black pepper
1/2 teaspoon fresh ground white pepper
1 teaspoon fresh grated garlic
1/2 teaspoon fresh minced thyme
1/2 teaspoon fresh minced oregano
2 1/2 teaspoon mesquite BBQ Seasoning
1/4 teaspoon Tabasco Sauce
1/2 teaspoon Worcestershire
1/4 teaspoon sea salt
pinch fresh minced marjoram
1/2 teaspoon onion powder


Trim the fat off of the Buffalo steaks and butterfly (like cutting a pocket in the side). Mix all marinade ingredients together and place the steaks inside of the marinade. Allow the steaks to marinate for 24 hours in the refrigerator.

The next day when you are ready to begin -- cook the bacon and drain it well on paper towels. Crumble into pieces after it is cool and set aside for later.

Place the potato in a preheated 350-degree oven and cook for about an hour or until soft inside. Check with a thin, small knife for doneness inside. When the potato is done you can cut it in half lengthwise and scoop out the center. Leave some potato to hold up the skin and structure of the potato. Do not scoop all the way down to the bare skin. That is a common mistake.

With the hot potato scooping in a bowl now add the milk, sour cream, bacon and cheddar cheese and mix gently. Refill the potato and garnish on top with the small cubed peppers. When needed, heat up quickly in the Microwave and place the stuffed potato on the plate with the Buffalo steak.

Sauté the mushrooms and onions in a touch of butter until translucent. Throw in the shrimp and pour a cup of the marinade over and reduce the liquid while simmering for a few minutes. This allows for the shrimp to get drunk on the marinade as well.

Grill the Buffalo steaks and stuff them with the mushroom, onion and shrimp mixture and plate. Place the stuffed potato next to it and garnish further with the small cubed peppers.


courtesy of: crew members aboard the USS Buffalo, Western Pacific Ocean, 1999

126. HAWAIIAN TOAST with BACON SANDWICH

4-6 slices bread, 1/2-inch thick
2 eggs
1 cup pineapple juice
1 teaspoon salt
8 slices bacon
4 slices of pineapple, cut into halves

Beat eggs until light. Beat in pineapple juice and salt. Dip the bread in the egg mixture. Soak it well. Saute bacon in a skillet. Remove bacon to a hot platter. Fry the bread in the bacon drippings, browning one side, then the other. Remove the bread to the hot platter. Saute the pineapple halves in the bacon drippings. Garnish the platter with the bacon and the pineapple. Serve toast at once.


courtesy of: Wellshire Farms, Swedesboro, New Jersey

125. ZUCCHINI CASSEROLE with BACON

serves six


6 slices bacon, diced
1 large onion, chopped
4 cups sliced zucchini
1 can (8 ounces) tomato sauce
3/4 teaspoon salt
1/4 teaspoon pepper
15 buttery crackers, crushed
1/2 cup grated Parmesan cheese

Fry bacon in a large skillet until just cooked but not crisp. Add onion and cook until onion is softened. Stir in zucchini and tomato sauce; season with salt and pepper. Pour zucchini mixture into a greased 2-quart casserole and sprinkle with crushed buttery crackers and Parmesan cheese. Cover and cook for about 30 minutes.


courtesy of: Diana Rattray, Mississippi

124. SCALLOP and CORN CHOWDER with BACON

makes four servings


5 slices bacon (4 oz.), cut into a small dice
1 1/2 lb. sea scallops (about 16), patted dry
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 small yellow onion, thinly sliced into half-moons
1/2 lb. Yukon gold potatoes, peeled (if desired) and cut into a 1/2-inch dice
1/2 cup dry white wine
1 cup chicken broth
1/2 cup heavy cream
kernels from 2 ears of corn (about 1 cup)
1/4 cup chopped flat-leaf parsley

In a large skillet, over medium heat, cook the bacon until crisp, about 5 minutes. Transfer to a plate lined with paper towels. You should have about 2 tablespoons of bacon drippings; if necessary, supplement with olive oil. Increase heat to medium-high. Season the scallops with the salt and pepper and cook, working in batches, until golden brown, about 2 minutes per side. Transfer to a plate. Add the onion to the drippings in the skillet and cook until translucent, about 5 minutes. Add the potatoes, wine, broth, and cream, cover partially, and reduce heat. Simmer gently until the potatoes are tender, about 20 minutes. Add the scallops and corn and simmer gently for 4 minutes. Sprinkle with the parsley and bacon.


courtesy of: Real Simple, September 2005

123. HOT APPLE SLAW with BACON

4 to 6 servings


6 slices thick-cut bacon
3 tablespoons cider vinegar
2 tablespoons water
1 tablespoon light or dark brown sugar
1 teaspoon caraway seeds, lightly crushed
salt to taste
3 cups finely shredded red or green cabbage
1 large cooking apple, peeled, cored, and grated

Cook bacon in a large skillet over low heat until crisp. Drain the bacon on paper towels and crumble. To the bacon fat remaining in the skillet, add the cider vinegar, water, sugar, caraway seeds, and salt. Bring to a boil, reduce the heat to a simmer, and stir in the cabbage and cooking apple. Simmer for two minutes. Garnish with the crumbled bacon and serve hot.


courtesy of: All About Salads & Dressings, by Irma S. Rombauer, Marion Rombauer Becker and Ethan Becker. New York: Scribner, 2001, p. 49.

122. BRAISED SHORT RIBS with BACON and PARSNIPS

Serves 6-8


6 pounds bone-in English-style short ribs, trimmed of excess fat and silver skin, or bone-in flanken-style short ribs
table salt
ground black pepper
3 cups dry red wine (full-bodied)
3 large onions, chopped medium
2 medium carrots, chopped medium
1 large rib of celery, chopped medium
9 medium cloves of garlic, chopped (about 3 tablespoons)
1/4 cup unbleached all-purpose flour
4 cups chicken stock
1 can diced tomatoes (14.5 ounces)
1 1/2 tablespoons minced fresh rosemary
1 tablespoon minced fresh thyme
3 bay leaves
1 teaspoon tomato paste

6 slices of bacon, cut into 1/4-inch pieces
8 ounces frozen pearl onions (do not thaw)
4 medium parsnips (about 10 ounces), peeled and cut diagonally into 3/4-inch pieces
1/4 teaspoon granulated sugar
1/4 teaspoon table salt
6 tablespoons chopped fresh parsley


Adjust oven rack to lower-middle position and heat oven to 450°F. Arrange short ribs bone-side down in single layer in large flameproof roasting pan; season with salt and pepper. Roast until meat begins to brown, about 45 minutes; drain off all liquid and fat with bulb baster. Return pan to oven and continue to cook until meat is well browned, 15 to 20 minutes longer. (For flanken-style short ribs, arrange ribs in single layer in large roasting pan; season with salt and pepper. Roast until meat begins to brown, about 45 minutes; drain off all liquid and fat with baster. Return pan to oven and continue to cook until browned, about 8 minutes; using tongs, flip each piece and cook until second side is browned, about 8 minutes longer). Transfer ribs to large plate; set aside. Drain off fat to small bowl and reserve. Reduce oven temperature to 300°F. Place roasting pan on two stovetop burners set at medium heat; add wine and bring to simmer, scraping up browned bits with wooden spoon. Set roasting pan with wine aside.

Heat 2 tablespoons reserved fat in large Dutch oven over medium-high heat; add onions, carrots, and celery. Sauté, stirring occasionally, until vegetables soften, about 12 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in flour until combined, about 45 seconds. Stir in wine from roasting pan, chicken stock, tomatoes, rosemary, thyme, bay leaves, tomato paste, and salt and pepper to taste. Bring to boil and add short ribs, completely submerging meat in liquid; return to boil, cover, place in oven, and simmer until ribs are tender, about 2 to 2 1/2 hours. Transfer pot to wire rack and cool, partially covered, until warm, about 2 hours.

Transfer ribs from pot to large plate, removing excess vegetables that may cling to meat; discard loose bones that have fallen away from meat. Strain braising liquid into medium bowl, pressing out liquid from solids; discard solids. Cover ribs and liquid separately with plastic wrap and refrigerate overnight. (Can be refrigerated up to 3 days.)

To prepare garnish and finish dish: In Dutch oven, cook bacon over medium heat until just crisp, 8 to 10 minutes; remove with slotted spoon to plate lined with paper towel. Add to Dutch oven pearl onions, parsnips, sugar, and salt; increase heat to high and sauté, stirring occasionally, until browned, about 5 minutes. Spoon off and discard solidified fat from reserved braising liquid. Add defatted liquid and bring to simmer, stirring occasionally; adjust seasoning with salt and pepper. Submerge ribs in liquid, return to simmer. Reduce heat to medium and cook, partially covered, until ribs are heated through and vegetables are tender, about 5 minutes longer; gently stir in bacon. Divide ribs and sauce among individual bowls, sprinkle each with 1 tablespoon parsley, and serve.


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

121. FLORENTINE OMELET with BACON

serves 2-3


12 oz bacon
8 oz cream cheese
6 large brown eggs
1 medium Vidalia or Mexican Sweet onion
12 oz frozen chopped spinach
8 oz fresh mushrooms
handful of fresh basil
1 teaspoon cracked black pepper
1 teaspoon dried marjoram
1/2 teaspoon dried ground savory
(optional) 1/2 teaspoon ground cumin
salt

Pre-Preparation: Chop onion to fine chop. Dice mushrooms. Cook and thoroughly drain spinach (microwaving according to package directions works fine). Chop basil. Crack eggs into mixing bowl. Cut cream cheese into 1/8 inch slices (to facilitate melting)

Cut bacon strips into 2 inch pieces, render in large skillet at medium heat until crisp. One or two "batches" may be required. Don't drain skillet between "batches."
Keep heat under control, and don't "smoke" bacon fat! Remove and drain crisp
bacon on paper towel. Reserve as much bacon as you can keep from "tasting."

As soon as the last of the bacon is removed to drain, add pepper, onion, basil, and
mushrooms to hot bacon fat, and saute until onions are translucent and basil fully wilted. Your kitchen should smell wonderful at this point.

Add cooked and drained spinach to mixture in skillet, and stir slowly until bacon fat is fully absorbed, and all "pan drippings" are fully "released" from skillet into spinach mixture. Crumble reserved crisped bacon back into spinach mixture.

Add marjoram and savory (and cumin, if used) and stir. Allow all steam from spinach to fully vaporize, while whisking eggs to smooth, light omelet consistency. Don't overbeat eggs.

When steam from spinach has mostly escaped, dump beaten eggs into skillet, and stir into spinach. Allow eggs to cook and "set," then flip with spatula or, if adventurous, by "skillet toss" and cook on other side. In a large skillet, flipping is not very practical, and it will taste pretty much the same if you just push the mixture around with a spatula until the eggs are all done.

Cream cheese may be added to mixture after removing from heat, and stirred in with spatula, or if may be added as a dressing, or as a filling layer to conventional omelet presentation.

Salt to taste, and serve with garnish of your choice. I like a few slices of fresh avacodo alongside.


courtesy of: Paul Scheele

120. BACON and CHEDDAR CHICKEN

makes 6 servings


6 skinless, boneless chicken breast halves (about 5 oz. each)
1 1/2 cups dry bread crumbs seasoned with Italian herbs
1 egg, beaten
6 slices of bacon
1 cup shredded cheddar cheese (4 oz.)

Preheat the oven to 500 degrees F. Pound the chicken breasts slightly to flatten evenly. Place the bread crumbs on a plate. In a shallow bowl, beat the egg with 2 tablespoons water. Dip the chicken in the egg mixture, then dredge in the bread crumbs to coat completely. Place the chicken on a baking sheet. Cut the bacon slices in half crosswise and place them on the baking sheet next to the chicken.

Bake until the chicken is white in the center but still juicy and the coating is golden brown, about 8 minutes.

Change the oven setting to broil. Sprinkle the cheese over the chicken and place the bacon slices on top. Blot up any bacon fat on the sheet with a paper towel. Broil about 4 inches from the heat until the cheese is melted, 30 to 60 seconds.


courtesy of: The 5 in 10 Chicken Breast Cookbook, by Melanie Barnard and Brooke Dojny. New York: Hearst Books, 1993, p. 91.

119. BRIE and BACON FRITTATA

serves 2 to 4


4 thick slices bacon (4 oz. uncooked), cut crosswise into 1-inch pieces
4 eggs
1/4 cup milk
2 tablespoons finely chopped fresh chives
1/2 teaspoon coarse (kosher) salt
1/4 teaspoon freshly ground pepper
1/2 small red apple, such as Gala or Fuji
1 tablespoon unsalted butter
2 oz. piece of chilled Brie, rind removed, cut into small pieces

In a medium heavy skillet, cook the bacon pieces over low to medium-low heat, turning as needed to brown but not crisp. Using a slotted spoon, transfer to a paper towel to drain. Crumble the bacon and set aside.

In a medium bowl, whisk together the eggs, milk, chives, salt, and pepper until blended. Peel, core, and cut the apples into 1/8-inch slices. Cut each slice into small bite-size wedges and set aside.

In a medium nonstick skillet with sloping sides, melt the butter over medium heat. When it begins to foam, add the egg mixture and reduce the heat to medium-low. Cook until the edges are set, 1 1/2 to 2 minutes. With a spatula, lift the edge in several places and tip the skillet so the uncooked egg in the center runs underneath. When the surface is more moist than shiny and no liquid remains, sprinkle the crumbled bacon, apple, and Brie over the top. Cover and cook until the eggs are set and the cheese is melted, about 4 minutes. Remove from heat and let the fritatta sit, uncovered, for 1 minute. Cut into wedges and serve.


courtesy of: Everything Tastes Better with Bacon, by Sara Perry. San Francisco: Chronicle Books, 2002, p. 34.

118. "SERIOUSLY GOOD" POTATO SKINS with BACON

serves two


2 medium Idaho potatoes
6-8 strips meaty bacon
4 oz extra-sharp cheddar, shredded
2/3 cups cultured sour cream
oil for frying

Scrub and bake potatoes until done. Cool thoroughly and scoop out flesh leaving just under 1/4" of flesh on skins. Reserve flesh for other uses. Heat oven to 450F. Cook bacon thoroughly, drain, and coarsely chop. Heat enough oil to submerge skins in to 350F. Fry skins until golden brown (they should be quite crisp in the thinner spots). Drain on paper towels. Divide bacon among skins. Divide cheese among skins (don't be afraid to mound it up, it will melt down into skins). Bake on rack in middle of oven until cheese melts and bubbles -- about 10 minutes. Season liberally with salt and freshly ground black pepper. Add sour cream and gorge.


courtesy of: Kevin D. Weeks, Seriously Good

117. BACON and SOFT CRAB SANDWICH.

6 strips bacon
1 cup bacon drippings
3 soft-shell crabs
1/2 cup flour
1 tablespoon cornmeal
1 teaspoon Old Bay seasoning
1/2 teaspoon black pepper
6 slices rye bread
3 lettuce leaves
1 tomato
Dijon mustard

Clean soft-shell crabs by first cutting off the eyes and mouth. Lift each end of the shell and remove the gills with a sharp knife. Turn the crabs over and remove the apron. Fry the bacon and leave the drippings in the pan. Mix flour, cornmeal and seasonings in a shallow pan. Dredge crabs one at a time in seasoned flour. Heat bacon grease in the frying pan on medium heat until flour dropped onto the surface bubbles to the top. Fry crabs on both sides until golden brown. Drain on paper towels. Spread one side of rye bread with Dijon mustard, and stack lettuce, tomato, bacon and crab. Top with other slice of bread.


courtesy of: Lillian Brown, Annapolis, Maryland / The Capital

116. BACON SCALLION HUSH PUPPIES

makes about 24 or 4 side-dish servings


4 bacon slices
6 cups vegetable oil (48 fl oz)
1 cup yellow cornmeal (not stone-ground)
1/2 cup all-purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1/8 teaspoon black pepper
1 large egg
3/4 cup whole milk
3 large scallions, thinly sliced (3/4 cup)
Special equipment: a deep-fat thermometer

Cook bacon in a 10-inch heavy skillet over moderate heat, turning occasionally, until crisp. Transfer with a slotted spatula to paper towels to drain, then crumble.
Preheat oven to 300°F. Heat oil in a 4- to 5-quart heavy pot (preferably cast-iron) over high heat until it registers 320°F on thermometer. While oil is heating, whisk together cornmeal, flour, baking powder, salt, and pepper in a bowl. Whisk together egg and milk in a small bowl, then add to cornmeal mixture and stir until combined. Stir in bacon and scallions until just combined. Working in batches of 6, carefully add 1 tablespoon of batter per hush puppy to hot oil and fry, turning, until golden, 2 to 3 minutes, then transfer with a slotted spoon to paper towels to drain briefly. Transfer hush puppies to a shallow baking pan and keep hot in oven while frying remaining batter. Return oil to 320°F between batches.


courtesy of: Gourmet, July 2003

115. BACON, GRUYERE, and SCALLION MUFFINS

makes 12 muffins


6 slices bacon
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons sugar
1/2 teaspoon salt
1 cup grated Gruyére cheese (about 4 ounces)
1/3 cup finely chopped scallion
3/4 cup milk
1 large egg
1 tablespoon Dijon mustard

Preheat oven to 425°F. and butter twelve 1/3-cup muffin tins. In a skillet cook bacon over moderately low heat until crisp and transfer to paper towels to drain, reserving 1/4 cup bacon fat. Crumble bacon. In a bowl whisk together flour, baking powder, sugar, salt, Gruyère, scallion, and bacon. In a small bowl whisk together milk, egg, mustard, and reserved bacon fat. Add milk mixture to flour mixture, stirring until just combined (do not overmix). Divide batter evenly among muffin tins and bake in middle of oven 15 to 20 minutes, or until golden and a tester comes out clean.


courtesy of: Gourmet, November 1994