205. BRUSSEL SPROUTS with BACON, ONION, and GARLIC

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

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


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

204. BAKED SMOKED BACON I

(Boczek Wedzony Wypiekany)

serves four


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

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


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

203. BACON and TWO ONION CHEESECAKE

makes 10 appetizer servings


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

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


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

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

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

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


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

201. SPAGHETTI SQUASH with BACON and GLAZED CHESTNUTS

serves 4


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

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

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

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


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

200. SWORDFISH, BACON, and CHERRY TOMATO KEBABS

serves 2

can be prepared in 45 minutes or less.


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

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


courtesy of: Gourmet, July 1994

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

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

Pear Chardonnay Glaze

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

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

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


courtesy of: ExoticMeats.com

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

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

4 dozen clams, scrubbed
8 ounces bacon, finely diced

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

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

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


courtesy of: Eric Weisstein

197. CORN CHOWDER with BACON

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

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


courtesy of: Ben, Cambridge, Massachusetts

196. SWEET-SOUR TUNA CASSEROLE with BACON

yields 4 to 6 servings


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

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


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

195. VENISON BACON ROLLS

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

Pound steaks until thin enough to roll.

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

Roll up the steaks. Roll steaks in the flour.

Brown in the bacon drippings. Remove and drain grease.

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

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

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

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

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

Enjoy!


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

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

serves 6


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

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

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

Heat the broiler.

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

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


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

193. LEEK and LIMA BEAN SOUP with BACON

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


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

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


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

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

makes 6 servings


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

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

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

Prepare the fireplace or grill for cooking.

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

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

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


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

191. BACON-WRAPPED DATES with ALMONDS and GOAT CHEESE

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


1. Preheat oven to 500° F.

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

3. Roughly chop almonds and mix with goat cheese.

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

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


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

190. BACON, TOMATOES, and RICE

Serves six to eight


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

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


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

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

makes 6 main-course servings


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

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

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

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

Serve in deep, wide bowls.


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

188. BACON and APPLE HOT POT

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

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


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

187. JALAPEÑO CHEESEBURGERS with BACON and GRILLED ONIONS

makes 8 servings


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

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

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

16 bacon slices

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


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

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

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

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

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


courtesy of: Bon Appetit, July 2005

186. LENTIL SOUP with BACON and ASIAGO CHEESE

makes about 8 cups; serves 6 to 8


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

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

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


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

185. BACON WATER CHESTNUT WRAPS

yields about 2 ½ dozen


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

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

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


courtesy of: Laura Mahaffey, Annapolis, MarylandTaste of Home

184. PICNIC CHICKEN PITAS with BACON

yields 4 servings


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

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


courtesy of: Marla Brenneman, Goshen, Indiana

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

makes 6 hearty servings


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

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

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

Prepare the fireplace or grill for cooking.

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

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


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

182. ROAST GOOSE with BACON

serves 6 to 8


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

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

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


courtesy of: West Virgina Department of Natural Resources

181. PICKLED POTATO SALAD with BACON

serves six


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

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


courtesy of: Strub's Pickles, Hamilton, Ontario

180. BUTTERNUT SQUASH, BACON, and ROSEMARY PHYLLO PIZZA

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


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

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

Preheat oven to 400°F.

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

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

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

courtesy of: Gourmet, December 1994

179. LAMB FRIES with BACON

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

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


courtesy: anonymous

178. PARMESAN, BACON, RICE and SUMMER SQUASH CASSEROLE

serves 6


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

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


courtesy of: National Pork Board

177. SWISS 'N' BACON PIZZA

yields 8-12 servings


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

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

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


courtesy of: Vicki Robers, Stratford, Wisconsin

176. ALLIGATOR SPAGHETTI with BACON

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

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


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