236. CHICKEN, BACON, and PIG’S TROTTER

serves four


3 pig’s trotters
2 carrots, peeled
1 whole head of garlic, skin on
2 onions, peeled and halved
a bundle of fresh herbs tied together
2 bay leaves
2 stalks of celery, chopped
1 leek, cleaned
12 black peppercorns
1 bottle of red wine
2 quarts chicken stock
duck fat or unsalted butter
1 lb. smoked streaky bacon, rind removed in one piece, rolled and tied, and bacon cut into chunks
12 shallots, peeled
1 chicken, cut into serving pieces and seasoned with salt and freshly ground black pepper


In a pan place the trotters, carrots, garlic, onions, herb bundle, bay leaves, celery, leek, and peppercorns, cover with wine and chicken stock, cover with the lid, and place in a medium 350 degree oven for 3 hours until the trotters are thoroughly cooked. Remove the trotters from the pan and allow to cool until handleable. Strain the remaining liquor into a clean pan, discard the vegetables, and place on the heat. Bring to a simmer and allow to reduce. Meanwhile your trotters have cooled, so pluck the skin and flesh off the bones and add this to your simmering sauce, and cook for 1 hour. Then get a frying pan hot, add duck fat or butter and brown the bacon rind and shallots, and add these to your simmering pot (do not clean the frying pan); let this all cook together for a further 30 minutes.

Meanwhile, in the frying pan you have kept, brown your pieces of chicken. Place the chicken in an ovenproof dish, then pour over it the trotter skin and meat, chunks of bacon, shallot-rind mixture, and the juice. Check for seasoning, as the bacon will give saltiness. Cover and place in a hot 425 degree oven for 40 minutes, then uncover for 10 minutes more. When it’s ready, serve straightaway with mashed potatoes. A delicious extra for dipping in the sauce is triangles of white bread fried in duck fat.


courtesy of: The Whole Beast: Nose to Tail Eating, by Fergus Henderson. New York: Harper Collins/Ecco, 2004, p. 114.

235. SHRIMP, EGG, BACON and RICE PIE

makes 6 to 8 servings


1 lb. small fresh shrimp
6 strips lean bacon
3 large ripe tomatoes, peeled, seeded, and coarsely chopped (juices included)
1 tablespoon Worcestershire sauce
salt and black pepper to taste
1 cup cooked long-grain rice (not quick-cooking)
4 large hard-boiled eggs, sliced
1 cup dry bread crumbs
3 tablespoons butter

Place the shrimp in a pot with enough water to cover, bring to a boil, and remove from the heat. When cool enough to handle, shell and devein the shrimp and set aside.

In a medium-size skillet, fry the bacon till crisp, drain on paper towels, and crumble.

Meanwhile, in a medium-size mixing bowl, combine the tomatoes with their juices and the Worcestershire, season with salt and pepper, mix well, and set aside.

Preheat the oven to 350 degrees. Butter a 2-quart casserole.

Spoon two-thirds of the tomatoes over the bottom of the prepared casserole. Arrange the shrimp evenly over the tomatoes, layer the rice over the tomatoes, layer the egg slices over the rice, sprinkle the crumbled bacon evenly over the eggs, and spoon the remaining tomatoes evenly over the top.

In a small mixing bowl, toss the bread crumbs with the butter, spoon evenly over the top of the casserole, and bake till golden brown, 20 to 25 minutes.


courtesy of: Crazy for Casseroles: 275 All-American Hot-Dish Classics, by James Villas. Boston: Harvard Common Press, 2003. p. 63.

234. BACON and SMOKED OYSTERS

2 cans smoked oysters
1/4 cup light vegetable oil
1/2 lb bacon
3 tablespoons minced garlic
toothpicks

Cut bacon strips in thirds. Wrap a bacon slice around each oyster and place a toothpick through to hold it in place. In a medium skillet heat oil and garlic. Cook wrapped oysters in oil until bacon is crisp. Remove from pan and place on a paper towel to drain.


courtesy of: KPAX-Missoula, Montana's News Station

233. PASTA with BRUSSEL SPROUTS and BACON

serves 4


6 oz. bacon (about 7 slices), cut into ¾-inch pieces
up to ¼ cup extra-virgin olive oil
2 large garlic cloves, minced
4 large shallots, cut into thin rounds
1¼ lb. brussel sprouts, trimmed and halved (quartered if large)
1¼ cups homemade or low-sodium store-bought chicken stock
coarse salt and freshly ground pepper
12 oz. rigatoni pasta
½ cup freshly grated Parmesan cheese, plus more for serving
1/3 cup coarsely chopped fresh large sage leaves (about 20 leaves)

Heat a dry large skillet over medium heat. Add bacon; cook, stirring occasionally, until crisp, 5 to 7 minutes. Using a slotted spoon, transfer to a paper towel-lined plate to drain. Add enough oil to bacon fat in skillet to total 2 tablespoons. Add garlic, shallots, and sprouts; cook, stirring occasionally, until pale golden, about 3 minutes. Add stock; season with salt and pepper. Cook until most of the liquid has been absorbed and sprouts are tender, 10 to 12 minutes.

Meanwhile, bring a large pot of water to a boil; add 1 tablespoon salt and the pasta. Cook according to package directions until al dente. Drain, reserving ½ cup cooking liquid; return pasta to pot.

Stir in sprouts mixture, reserved ½ cup cooking liquid, and cheese. Drizzle with 2 tablespoons oil; add sage and bacon. Toss until combined. Serve with more cheese.


courtesy of: Martha Stewart Living Annual Recipes 2005, from the editors of Martha Stewart Living. New York: Martha Stewart Living Omnimedia, Inc., 2004. p. 261.

232. SMOKED BACON and CHICKEN COBB SALAD

serves 4 to 6

1 lb. bacon, diced, fried and drained
1 lb. chicken breast, skinned, in ½-inch cubes
1 large head red leaf lettuce, shredded
Dice in ¼-inch cubes: 1 large tomato, 1 red bell pepper, 1 green bell pepper
¼ pound blue cheese, crumbled (about 1 cup)

Dressing:
2/3 cup extra virgin olive oil
3 tablespoons balsamic or red wine vinegar
1 teaspoon sugar
1/8 teaspoon salt
freshly ground black pepper to taste

Whisk dressing ingredients together in small bowl. In large bowl, toss shredded lettuce with dressing mixture. Divide lettuce onto 4 or 6 plates.

Arrange (in this order): chicken, green and red peppers, bacon pieces, cheese and tomatoes in strips across lettuce and serve.


courtesy of: Nueske Applewood-Smoked Meats, Rural Route #2, P.O. Box D, Wittenberg, WI 54499, 1-800-392-2266, Service: 1-800-720-1153

231. QUINOA STUFFING with BACON and NUTS

makes enough to stuff a 6- to 8-pound bird

time: 30 minutes


½ lb. bacon
2 cups chopped onion
1 teaspoon minced garlic
1 recipe basic quinoa, about 2 cups (see QUINOA)
½ cup pine nuts or walnuts
½ cup white wine (preferred), chicken, beef, or vegetable stock, or water
1½ teaspoons fresh thyme leaves or about ¾ teaspoon dried thyme, or 1 teaspoon fresh or dried rosemary or winter savory
1 bay leaf
salt and freshly ground black pepper

QUINOA
1 cup quinoa, rinsed in several changes of water
2 cups water, plus ¼ cup if needed
salt and freshly ground black pepper to taste

For Quinoa:

Combine the quinoa, water, salt, and pepper in a medium saucepan and turn the heat to high. Bring to a boil, cover, lower the heat, and simmer gently for about 15 minutes.

If all the water has been absorbed but the quinoa is not tender, add ¼ cup water and continue to cook until tender. If any water remains, remove the lid and raise the heat a bit. Cook, stirring, until the water evaporates.


For Stuffing:

If using slab bacon, cut it into ½-inch cubes. Cook the bacon cubes or strips in a large skillet over medium heat, stirring or turning, until crisp but not burned. Remove the bacon with a slotted spoon and drain all but 3 tablespoons of the fat from the skillet.

Still over medium heat, add the onions and cook, stirring, until softened, about 5 minutes; add the garlic, quinoa, nuts, liquid, thyme, bay leaf, and bacon (crumble if using strips).

Cook for 2 minutes, stirring. Season to taste with salt – you may not need any – and pepper, and remove from the heat. Cool to room temperature, remove and discard the bay leaf, then stuff the bird and roast it.


courtesy of: How To Cook Everything: Simple Recipes for Great Food, by Mark Bittman. New York: MacMillan, 1998. p. 196

230. CHRISTMAS BRUNCH CASSEROLE

1 pound bacon
1 tablespoon butter
2 onions, chopped
2 cups fresh sliced mushrooms
4 cups frozen hash brown potatoes, thawed
1 teaspoon salt
1/4 teaspoon garlic salt
1/2 teaspoon ground black pepper
4 eggs
1 1/2 cup milk
1 pinch dried parsley
1 cup shredded Cheddar cheese

Preheat oven to 400 degrees F. Grease a 9x13 inch casserole dish.

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.

In a separate skillet, melt the butter and fry onions and mushrooms until tender. Place potatoes in bottom of prepared dish.

Sprinkle with salt, garlic salt, and pepper. Top with bacon, then onions and mushrooms.

In a large bowl, beat eggs with milk and parsley. Pour over casserole. Top with grated cheese. Cover and refrigerate overnight.

Bake in preheated oven for 1 hr or until set. If preparing and baking the same day, cook for 45 minutes.


courtesy of: Travis and Jenn Bartimus / cdkitchen.com

229. ZUCCHINI, BACON, and GRUYERE QUICHE

makes 6 to 8 main-course servings


1 (9-inch) refrigerated pie dough round (from a 15-oz package)
1/4 lb sliced bacon, coarsely chopped
2 medium zucchini (3/4 lb total), halved lengthwise, then cut crosswise into 1/8-inch-thick slices
1/2 teaspoon salt
3/4 cup heavy cream
3/4 cup whole milk
1/4 teaspoon black pepper
3 large eggs
2 oz Gruyère, coarsely grated (1 cup)

Special equipment: a 9 1/2-inch deep-dish pie plate


Put oven rack in middle position and preheat oven to 450°F.

Fit pie dough into pie plate and lightly prick all over. Bake according to package instructions, then transfer crust in pie plate to a rack.

Reduce oven temperature to 350°F.

While crust bakes, cook bacon in a 12-inch heavy skillet over moderately high heat, stirring occasionally, until just crisp, about 6 minutes. Transfer bacon with a slotted spoon to a paper-towel-lined plate, reserving fat in skillet.

Add zucchini and 1/4 teaspoon salt to fat in skillet and sauté over moderately high heat, stirring frequently, until zucchini is tender and starting to brown, about 5 minutes, then transfer with slotted spoon to a plate.

Heat cream, milk, pepper, and remaining 1/4 teaspoon salt in a 1- to 2-quart saucepan until mixture reaches a bare simmer, then remove from heat.

Whisk together eggs in a large heatproof bowl, then gradually whisk in hot cream mixture until combined. Stir in bacon, zucchini, and cheese and pour into piecrust. Bake until filling is just set, 25 to 30 minutes. Transfer quiche in pan to rack to cool slightly, about 20 minutes.


courtesy of: Gourmet ("Quick Kitchen"), December 2005

228. MAMAN’S SOUPE DE LEGUMES aux LARDONS

a.k.a. Mom’s vegetable soup with bacon

serves 6


4 slices of thickly-cut bacon, cut in 1" strips
½ green cabbage, minced
4 medium-size carrots, cubed
2 medium-size turnips, peeled and cubed.
4 medium-size potatoes, peeled and cubed
2 leeks (white and light green parts only), cut in 1" strips
! ½ cups of green beans, cut in 1" pieces
2 stalks of celery
1 large onion, minced
1 can (35 oz.) Italian tomatoes, cut up in small pieces (save the juice)
4 escarole leaves, chopped
2 Bay leaves
A few sprigs of parsley, minced.
2 cups of chicken broth
7 cups of water
Pinch of thyme
3 Tbsp olive oil and 1 Tbsp butter
The crust from a piece of fresh Parmesan cheese
Salt and pepper to taste (check first because of the bacon)

In a large pot, cook the bacon until it’s done but not crisp. Set aside. Drain the bacon fat and wipe the pot with a paper towel. Add the olive oil and butter in the pot. Heat over medium heat until the butter is melted. Add the onion and the leeks and cook until softened but not browned. Add the rest of the vegetables, herbs and seasonings along with the cheese crust and the bacon. Then add liquids. Bring to a boil then reduce the heat and simmer gently for 2 hours. Remove the bay leaves and serve.

NOTE: You may leave the bacon fat if you want, but depending how much has accumulated, you may want to decrease the amount of olive oil.


courtesy of: Christiane Heggan, Medford, New Jersey

227. CRAN-BRIE-BACON SALAD with GREEN MOUNTAIN DRESSING

makes 6 servings


8 oz Brie cheese
6 sheets phyllo dough
Cooking spray
2 slices bacon, chopped
2 tablespoons minced shallots
1 cup plain nonfat yogurt
1/4 cup pure maple syrup
4 teaspoons lemon juice
1/2 teaspoon salt
2 (10 oz) bags baby salad greens
3/4 cup dried sweetened cranberries
1/2 cup toasted walnut halves

Heat oven to 400°F. Slice Brie into 6 equal portions. Spray 1 sheet phyllo with cooking spray. Fold in half from 1 short end and spray. Fold in half again from 1 short end and spray. Place 1 portion of brie near bottom of 1 short side; fold in sides then roll up to form a cylinder; spray. Place on a small-sprayed baking sheet and bake until golden brown, 10 – 12 minutes.

Meanwhile, in a small skillet, cook bacon until crisp; drain. Discard all but 1 teaspoon fat and sauté shallots until tender, 3-4 minutes. Remove from heat and stir in the yogurt, maple syrup, lemon juice and salt. Toss salad greens with enough dressing to coat and divide among 6 salad plates. Place a Brie packet on each and sprinkle with bacon, cranberries and walnuts.


courtesy of: Julie DeMatteo, Clementon, New Jersey / Stonyfield Farm Cooking Contest

226. BACON TORTILLA ROLLS

1 cup mayonnaise
1 cup sour cream
bacon
2 packages frozen chopped spinach (cooked and drained)
1/2 package Ranch House dry dressing (buttermilk)
flour tortillas

Mix all of the above (except tortillas) at least 2 hours in advance. Roll the mixture in tortillas. Put in refrigerator at least 2 hours before slicing. Slice about ¼" thick.


courtesy of: Bonnie Anderson, Mt.Juliet, TN / KOA - Campgrounds of America

225. RABBIT WRAPPED in FENNEL and BACON

makes one rabbit (see note)


1 whole wild or tame rabbit
a healthy splash of extra-virgin olive oil
sea salt and freshly ground black pepper
a bundle of the stems of dried fennel (which can be obtained from good food shops, or you can pick and dry them yourself)
20 slices smoked streaky bacon
4 heads of garlic, skin on
1/4 bottle of white wine
2 cups chicken stock

Splash and rub your rabbit with oil, season enthusiastically with salt and pepper, then surround with the dried fennel from end to end and tummy to back (so it starts to look like a scene from The Wicker Man). Hold these in place by wrapping the whole thing in the strips of streaky bacon.

Lay in a deepish roasting pan or dish, nestle the garlic next to the rabbit, pour the wine and stock around it, and roast in a medium to hot 375 degree oven for approximately 1 1/2 hours, depending on the size of the rabbit (tame ones may only take 1 hour); check with a knife in its thigh to see if it is giving. The aim of this dish is a rabbit that's well cooked, but still moist thanks to the insulation we have provided.

When cooked removed the fennel. Unfortunately, it is not edible, but the bacon should be wonderfully crispy. When a cleaver or heavy knife, chop the rabbit into chunks and serve with the garlic and a jug of the juices from the pan.

NOTE: A tame rabbit will certainly feed four. A wild rabbit will feed between two and three, depending on its size.


courtesy of: The Whole Beast: nose to tail eating, by Fergus Henderson. New York: Harper Collins/ECCO, 2004. p. 119.

224. BACON PILAF

makes 4 to 6 servings


2 tablespoons unsalted margarine or butter
2 medium tomatoes, coarsley chopped
1/4 cup sliced green onions
8 slices bacon, cooked crisp and crumbled
1 cup uncooked rice
1 teaspoon no salt added chicken-flavor instant bouillon

Melt margarine in large skillet or saucepan over medium heat. Add tomatoes and green onions; saute for 2 minutes. Stir in 2 cups water and remaining ingredients. Heat to boiling; reduce heat and cover. Simmer about 20 to 25 minutes, or until liquid is absorbed. Fluff rice with fork before serving. Garnish with parsley, if desired.


courtesy of: Great American Brand Name Recipes Cookbook. Lincolnwood, IL: Publications International, Ltd., 1992, p. 220.

223. BITCH BACON BREAD STICKS

30 slices of thinly sliced bacon (about)
box of grissini bread sticks
1/3 cup brown sugar
3 tablespoons chili powder

Preheat the oven to 350 degrees. Wrap a thin slice of bacon around each long, skinny bread stick in a delightful spiral of fat. Mix together brown sugar and chili powder in a long, shallow dish (long enough to lay a bread stick down in) and smash out any lumps with a fork and generally mix it all up real good. Roll each bacon-wrapped bread stick in that hot sugar and set them, one by one, on the rack of a broiler pan, about 1/2 inch apart, and then bake them for about 20 minutes - during which time that sugar will caramelize in the bacon fat and the bacon will turn wonderfully golden. They'll then be loosened with a spatula and cooled on that rack on the counter for a few minutes before they are placed on a serving platter, but that's okay - you want to eat 'em at room temp, anyway.


courtesy of: The Sweet Potato Queens' Big-Ass Cookbook (and Financial Planner), by Jill Conner Browne. New York: Three Rivers Press, 2003. p. 79

222. BACON LOVERS' MASHED POTATOES

makes 10 servings


2 lb. Red Bliss potatoes, unpeeled, quartered
2 lb. Yukon Gold potatoes, peeled and quartered
Kosher salt
16 strip bacon, stacked and thinly sliced crosswise (see Note)
1/4 cup cold water
2 white onions, finely chopped
1 1/2 cups milk, plus more as needed
1 cup heavy cream
4 tablespoons unsalted butter
freshly ground white pepper
2 tablespoons chopped freshly parsley (optional)


In a large pot, combine the Red Bliss and Yukon Gold potatoes. Fill the pot with water and bring to a boil over high heat; salt the water. Allow the potatoes to boil steadily until they are tender in the center when pierced with the tip of a knife.

Meanwhile, in a medium skillet, combine the sliced bacon and water (the water will draw some salt from the bacon). Cook over lwo heat until the water evaporates and the bacon is light brown and crisp. Add the onions, stirring with a wooden spoon to blend. Cook for 12 to 15 minutes, until the onions are tender. Drain any excess fat and set aside.

When the potatoes are tender, drain them in a colander, discarding the cooking water. Allow the potatoes to cool, and their excess liquid to drain off, for 5 minutes, but no longer. If the potatoes cool too much, the resulting dish can be gummy and elastic.

In a medium pot over medium heat, heat the milk, cream, and butter. In a large bowl, combine the potatoes with the milk mixture, mixing with a large whisk or a wooden spoon until the mixture is a chunky but homogenous mass. Add the bacon and onions. Season to taste with salt and white pepper. Sprinkle with the parsley, if desired, and serve hot.

NOTE: If desired, set aside some of the cooked bacon and crumble it over the top of the potatoes just before serving.


courtesy of: Joachim Bernard Spilchal and Alexandra Guarnaschelli, Butter Restaurant, New York, New York / Meat and Potatoes: 52 Recipes, from Simple to Sublime, by Joan Schwartz. New York: Villard Books, 2003. pp. 147-148.

221. GNOCCHI with SNOW PEAS and BACON

serves four


4-5 rashers lean bacon, roughly sliced
50–100 grams prosciutto, roughly sliced (optional)
100-150 grams mangetout, finely sliced
1 ½ cups chicken stock
½ cup cream or sour cream
800 grams potato gnocchi (see Note)
½ cup roughly chopped fresh basil leaves
½ cup grated Parmesan cheese

Heat a dash of oil in a frying pan and cook the bacon and prosciutto, if using, until crispy. Set aside. Add the mangetout and toss quickly until crisp tender.

Add the chicken stock and cream and simmer for 2-3 minutes to reduce the sauce just a little.

Cook the gnocchi in 8 cups of boiling salted water for 1-2 minutes or only until the gnocchi rises to the top of the water. Do not cook any longer. Lift out with a slotted spoon as they rise to the top and add to the sauce.

Add the gnocchi, bacon, prosciutto, basil leaves, and Parmesan to the sauce and stir gently to combine. Season well with pepper. Serve in bowls with extra grated Parmesan cheese on the side.


NOTE: Most ready-to-go-gnocchi is sold in the chilled section of the supermarket in 400 gram packets. Keep a packet on hand in the freezer for emergency dinners. Gnocchi is little dumplings made from potatoes or pumpkin. Variation Use asparagus when in season in spring and summer in place of mangetout. Add different herbs such as tarragon or chervil.


courtesy of: Allyson Gofton, c/o PO Box 18350, Glen Innes, Auckland, New Zealand

220. MUSSEL CHOWDER with BACON and SHIITAKE MUSHROOMS

6 servings


6 oz. thinly sliced bacon, cut crosswise into thin strips
1 cup chopped onion
1 celery rib, chopped
2 medium Yukon Gold potatoes, cut into ½-inch dice
2 tablespoons unsalted butter
½ lb. shiitake mushrooms, stemmed and caps thinly sliced
1 tablespoon all-purpose flour
2 cups chicken stock or low-sodium broth
1 cup dry white wine
1 cup clam juice
1 cup heavy cream
1 tablespoon vegetable oil
2 lb. mussels, scrubbed
2 tablespoons chopped flat-leaf parsley
½ teaspoon hot sauce
salt and freshly ground black pepper


In a large saucepan, cook the bacon strips over moderately high heat until they begin to crisp. Pour off all but 2 tablespoons of the bacon fat. Add the chopped onion, chopped celery and diced potatoes and cook, stirring frequently, until the vegetables begin to soften, about 4 minutes. Add the butter and shiitake mushrooms and cook for 2 minutes. Stir in the flour and cook for 1 minute. Add the chicken stock, white wine, clam juice and heavy cream and bring to a boil. Reduce the heat, cover and simmer the chowder until the potatoes are tender, about 10 minutes.

Meanwhile, in another large saucepan, heat the vegetable oil over moderately high heat. Add the mussels, cover and cook, shaking the pot occasionally, until the mussels open, about 3 minutes; discard any unopened mussels. Set a fine sieve over the pot of chowder, Using the lid to hold back the mussels in the pot, pour the mussel liquid through the sieve into the chowder. Simmer the chowder for 1 minute longer. Stir in the chopped parsley and season with hot sauce and salt and pepper. Spoon the mussels into bowls, ladle the chowder on top and serve immediately.


courtesy of: Food & Wine, March 2004

219. CHILE GLAZED BACON

1/2 lb sliced bacon
1/4 cup red chile honey
3 tablespoons jalapeno mustard
1 tablespoon cider vinegar (can substitute with chile cider vinegar)
3 chipolte chiles
Lime juice

Preheat over to 350. Arrange the bacon in a single layer on a baking sheet with sides. Bake about 10 minutes and pour off rendered fat. Mix the remaining ingredients together and brush the bacon with the mixture. Return the bacon to the oven and bake about 4 minutes. Turn the bacon over, brush the bacon with the mixture and return the tray to the oven for another 4 minutes until the bacon is medium brown and crispy. Serve hot.


courtesy of: American Artists Gallery House Bed & Breakfast, Taos, New Mexico

218. BACON and VEGETABLE CRISPY CHEESE BAKE

serves 3 to 4


1 cauliflower, chopped
2 sprigs of broccoli, chopped
2 leeks, chopped
peas and/or sweet peppers (optional; to add color)
2oz grated or sliced cheese
2 tablespoons olive oil
1 teaspoon dark soy sauce

Cheesy bacon sauce:
8 rashers of bacon, chopped
1½ oz. cornflour
3 oz. cheddar cheese
10 fl. oz. milk
salt and pepper to taste


Cook the chopped vegetables in a large pan or steamer for about 4-5 minutes to the point where they are cooked but still firm and crisp.

Meanwhile, in a large solid pan, fry the chopped bacon in the olive oil and soy sauce until crisp (a few minutes).

Lower the heat and stir the cornflour into the bacon. Stirring continuously, slowly add the milk to the mix to create the bacon sauce. Keep stirring until the sauce is simmering otherwise it will go lumpy.

Once the sauce is simmering add the cheese and salt and pepper to taste.

Drain the vegetables, and arrange in a large dish. Pour over the bacon and cheese sauce.

Add the grated/sliced cheese and top with a little freshly grated black pepper.

Place the whole dish in a preheated over at 390°F or 370°F for fan assisted ovens and cook until the cheese has gone crispy, around 20 minutes.


courtesy of: thePigSite.com

217. CHESTNUT and BACON STUFFED CHRISTMAS GOOSE

serves six


1 goose, 12 to 14 pounds, thawed if frozen
salt and pepper
grated rind of 2 oranges

Chestnut Stuffing:

6 slices bacon, chopped
1 onion, chopped
2 cups sliced celery with leaves
2 cup chopped parsley
1 can (17 oz.) whole chestnuts, drained and coarsely broken
4 cups cooked wild rice
1 teaspoon crumbled dried sage
1 teaspoon crumbled dried thyme
1 teaspoon crumbled dried marjoram

Remove giblets from goose. Remove loose fat and reserve for liver toasts. Sprinkle goose inside and out with salt and pepper. Rub with orange rind.

Chestnut Stuffing: Fry bacon in a skillet until crisp. Add onion, celery, and parsley, and saute for 5 minutes. Stir in chestnuts, rice, and herbs. Season to taste with salt.

Stuff goose with mixture. (Do not stuff goose until it is ready to be roasted.) Sew or skewer openings. Place goose breast side up on a rack in a shallow roasting pan. Roast in a preheated 350 degree F oven for 25 minutes per pound.

Place goose on serving platter. Garnish with pine sprigs and sliced blood oranges.


courtesy of: Yankee Magazine, December 1990

216. LENTIL SOUP with APPLE-SMOKED BACON

yields 4 servings


2 ounces small diced apple-smoked bacon
1 small carrot, diced (4 ounces)
1 small onion, diced (4 ounces)
1 stick celery, diced (2 ounces)
1 cup dried lentils
1 1/2 cups water
1 1/2 cups chicken stock
2 bay leaves
1/4 teaspoon crushed red pepper
3 springs fresh thyme
Salt, to taste

In a sauce pot on medium heat, saute the apple smoked bacon until crisp. Remove from pot. Saute the carrots, onion, and celery until soft. Add the lentils and mix together. Add the water and stock and bring to a boil. Reduce heat to a simmer. Add back the bacon, together with bay leaves, crushed red pepper, and thyme. Simmer until lentils are soft but still hold their shape. Pour through strainer and save liquid. Take half the lentil mixture and puree it. Add it back to the liquid lentil mixture. Season with salt and pepper.


courtesy of: The Victoria, a Country Inn & Restaurant, Anniston, Alabama

215. BAKED SMOKED BACON II

(Boczek Wedzony Wypiekany)

serves 6 to 7


1 lb. lean bacon, unsliced
2 cups split peas
1 cup pearl barley
hot bacon fat


Boil bacon until transparent in just enough water to cover, about 1/2 hour. When cool enough to handle, cut bacon in strips. Cook peas and barley separately until half done. Drain, combine, add enough of the water in which bacon has been cooking to prevent sticking, and steam, tightly covered, in the oven until done, taking care not to cook to a mush. Arrange the barley and peas on a platter, top with hot bacon fat, and arrange the slices of bacon around the edge.


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

214. KAPUSTA (Sweet 'n' Sauerkraut) with BACON

2 bags sauerkraut, drained
1 lb. bacon
1 large sweet onion

Cook bacon in frying pan until very crispy. Chop onion and sautee in bacon grease. After bacon cools, break into tiny pieces.

Combine bacon grease, onions, bacon and sauerkraut in medium stockpot. Cook over low heat, stirring frequently for at least an hour.


NOTE: Serve hot over hot dogs, kielbasa or as a side dish with pork and mashed potatoes.


a Ukrainian dish, courtesy of: banana-slug.blogspot.com

213. APPLE-CABBAGE RAVIOLI with BACON and THYME BROTH

makes 6 Servings


Ravioli Dough:
2 cups all-purpose flour
1/2 cup cornstarch
1/2 teaspoon salt
1/4 cup water
2 large eggs
2 tablespoons vegetable oil

Apple-Cabbage Filling:
2 tablespoons butter
1 cup finely chopped onion
2 cups finely chopped green cabbage
1/2 cup water
1/4 teaspoon salt
1 Golden Delicious Apple, peeled, cored, and grated
1/2 cup ricotta cheese
1 large egg white, beaten

Bacon and Thyme Broth:
4 ounces thick-cut bacon coarsely chopped
2-1/2 cups water
1 large cube chicken bouillon
2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
1-1/2 tablespoons cornstarch dissolved in 1 tablespoon cold water

Prepare ravioli dough: In a large bowl combine flour, cornstarch and salt. In measuring cup, beat together water, eggs and oil. Pout egg mixture into flour mixture and beat until dough forms. This can also be done in a food processor. Divide dough into quarters, wrap in plastic and let rest while preparing filling.

To prepare apple-cabbage filling, heat butter in large skillet. Add onion and sauté until golden. Add cabbage, water, salt and pepper to onion mixture; cover and simmer 10 minutes, stirring occasionally, Add apple to mixture, cover, and cook 7 to 8 minutes or until apple softens. Remove filling mixture from heat, stir in ricotta and set aside until cool enough to handle.

To make ravioli, line two baking sheets with clean cloths; dust cloths generously with flour. On lightly floured surface, roll out one quarter ravioli dough to a thin (1/16 inch) 9-inch square. Brush square with egg white and cut square into thirds, creating nine 3-inch squares. Place 2 teaspoons apple-cabbage filling in center of each square. Fold top corner of each square over filling to meet opposite bottom corner, creating a triangle. Pinch seam sides of triangle to seal completely. With knife or pastry wheel, trim edges slightly. Place ravioli on cloth-covered baking sheet. Repeat rolling, cutting, and filling with remaining dough. Dust tops of ravioli with flour, and refrigerate, uncovered, at least 1 hour. (To freeze ravioli, arrange in a single layer on floured sheet and place in freezer until frozen; store in sealed plastic bags for up to 3 weeks. If cooking from frozen, increase cooking time 2 to 3 minutes.

Just before serving, prepare bacon and thyme broth; In deep skillet, cook bacon until crisp. Remove bacon and set aside. Drain fat from skillet, add water and bring to boil. Stir in bouillon cube in thyme, reduce heat and simmer 5 minutes. Stirring, add cornstarch mixture to bouillon mixture. Bring to boil and stir constantly until mixture thickens,. Remove from heat and add reserved bacon; set broth aside while ravioli cooks. In large pot, bring 3 quarts water to boiling; add ravioli an cook 5 to 7 minutes or until tender. Drain, divide among serving bowls or deep plates and ladle bacon and thyme broth over all. Garnish with fresh thyme sprigs, if desired, and serve.


courtesy of: Washington State Apple Commission, 2900 Euclid Avenue, P.O. Box 18, Wenatchee, WA 98807-0018, 509-663-9600

212. BACON and GORGONZOLA PANINO

makes 1


½ baguette, split horizontally
2 teaspoons extra virgin olive oil, plus more for pan
coarse salt and freshly ground black pepper
1 oz. gorgonzola
3 slices cooked bacon
1 cup baby spinach

Heat a grill pan over medium-low to medium heat until almost smoking. Lightly brush cut sides of bread with the oil. Season with salt and pepper. Layer remaining ingredients on one piece of bread. Top with remaining bread.

Lightly brush pan with oil. Place panino on pan; cover with a cast-iron or other heavy skillet weighted with soup cans. Gently press straight down. Grill, undisturbed, until browned and crisp on the bottom, 3 to 4 minutes. With a spatula, flip panino. Grill until crisp and browned on the other side, 3 to 4 minutes more. Serve not.


courtesy of: Martha Stewart Living Annual Recipes 2005. New York: Martha Stewart Living Omnimedia, Inc., 2004, p. 99.

211. DUCK ROULADES with BACON and a SIMPLE HERB SAUCE

yields 4 servings


1 tablespoon chopped shallots
1 teaspoon minced garlic
1 teaspoon chopped fresh tarragon
1 teaspoon chopped fresh basil
2 teaspoons Creole seasoning
4 boneless, skinless duck breast halves
12 slices bacon
1 teaspoon salt
Freshly-ground pepper
4 teaspoons chopped unroasted pistachio nuts
1/2 avocado, peeled, pit removed, sliced in 8 vertical slices
Simple Herb Sauce

Preheat oven to 400 degrees F.

In a small bowl prepare a dry marinade by combining shallots, garlic, tarragon, basil and Creole seasoning. With a meat mallet evenly pound each duck breast between 2 sheets of plastic wrap until 1/4-inch thick. Rub both sides of each breast with dry marinade.

On work surface lay 3 slices of the bacon vertically and top with 1 duck breast, so longest side faces you. Season breast with 1/4 teaspoon of the salt, 2 turns of pepper and 1 teaspoon of the pistachios. Arrange 2 avocado slices horizontally on top. Lifting side nearest you, firmly roll up roulade until bacon overlaps; secure with bacon and place on baking sheet. Repeat to make remaining roulades.

Bake roulades until bacon browns and crisps and duck meat is tender, about 30 minutes. Use a sharp knife to trim off ends of roulades, slice each into 4 pieces and serve with sauce.


courtesy of: Emeril Lagasse, New Orleans, Louisiana

210. EEL, BACON, and PRUNE STEW

serves 8


1½-lb piece of smoked streaky bacon, rind removed, rolled, and tied; bacon cut into chunks
a knob of unsalted butter
30 whole shallots, peeled
8 cloves of garlic, peeled
1 bottle of red wine
5 cups light chicken stock
a bundle of herbs, including 2 stalks of celery, tied together
2 bay leaves
14 ounces prunes (Agen if possible), with their pits in (when they have been pitted they tend to fall apart)
2 reasonable-sized eels (3 if small), cut into 1¼-inch pieces
a small splash of red wine vinegar
sea salt and freshly ground black pepper


In a pot large enough to fit all your ingredients, brown the bacon and its rind in butter. When the bacon fat as colored and has given off some of its fat, remove and keep to one side, then gently cook the shallots and garlic in the pot to a sweet golden brown. Return the bacon and rind to the pot, then add the red wine, stock, bundle of herbs, bay leaves, and prunes, and let this simmer for 15 minutes. Add the eel and cook for a further 30 minutes.

Now carefully remove all the ingredients with a slotted spoon to a bowl, discarding the herbs, and keep warm. Add your wee dash of vinegar to the sauce to counteract the sweetness of the prunes and the richness of the eel, and bring it to a boil to reduce, skimming constantly to remove any scum that may arise. This may take 10 to 15 minutes. The sauce should have a rich stickiness thanks to the eel and prunes. When happy with the juice, check for seasoning and reduce the heat to a simmer. Return the other ingredients to the pot and let them warm through gently. The prunes should have swollen to delicious rich clouds. Serve.


courtesy of: The Whole Beast: Nose to Tail Eating, by Fergus Henderson. New York: Harper Collins/Ecco, 2004, p. 144.

209. BACON PARMESAN PRETZELS

10 pretzel rods
10 slices of bacon
1 cup parmesan cheese

Wrap a slice of bacon around each pretzel rod. Place on a microwave safe dish covered with two layers of paper towels. Microwave for 2-2.5 minutes or until bacon is cooked to a golden brown. Carefully remove from oven and roll each pretzel rod in a plate covered with parmesan cheese. Stand upright in a mug or attractive dish to serve.


courtesy of: Snyder's of Hanover, Hanover, Pennsylvania

208. GRILLED PEANUT BUTTER, BACON, and BANANA SANDWICH

2 slices of white bread
2 tablespoons of smooth peanut butter
1 small ripe banana mashed
1/2 lb of bacon

Spread the peanut butter on one slice of bread and the mashed banana on the other. Press the slices gently together. Cook the bacon in a skillet over medium heat until approx. 2 tablespoons of fat is rendered. Add the bacon to the sandwich. Place the sandwich in the pan and fry until golden brown on both sides. Eat it with a glass of buttermilk.


courtesy: Elvis Presley, Memphis, Tennessee

207. CALICO BEAR with BACON

1/2 lb. bacon, cut crosswise into postage-stamp sized pieces
1/2 lb. bulk pork Sausage
1 lb. ground bear
1 large onion, chopped
1/2 cup catsup
2 to 4 Tbs. cider or wine vinegar
2 Tbs. yellow mustard
1/3 cup brown sugar
1/3 cup dark molasses
1 Tb. Chinese brown sauce
1/4 tsp. Tabasco® Sauce
1 can butter Beans
1 can kidney Beans
1 can pork & beans
1 can lima beans
1 can great northern beans

In big skillet, fry bacon, sausage and bear until done. Remove from pan and add onion to drippings. Cook onion till soft and remove. In crock pot, combine meats, onion, catsup, vinegar, mustard, sugar, molasses, Tabasco sauce, and Chinese brown sauce. Drain all beans in colander, rinse if desired. Add to crock pot. Taste for salt and seasonings. Cook on low for several hours.


courtesy of: Lynn in Fargo, North Dakota, lynncgiff@aol.com

206. CREAM or VELOUTÉ of TURNIP SOUP with BACON

makes 8 servings


10 medium-size turnips, 2-1/2 lb., thinly sliced
4 tablespoons unsalted butter or bacon fat
1/4 lb. smoked bacon, cut into 1- by 1/4-inch strips
1 medium-size onion, finely chopped
3 cups chicken or vegetable broth or milk
1/2 cup heavy cream
salt and pepper
freshly grated nutmeg
small croutons

Taste one of the turnip slices. If it tastes bitter, bring 4 quarts water to a boil and slide in the turnip slices. When the water returns to a simmer, drain the turnips in a colander to eliminate the bitterness.

Cook bacon in a 4-quart pot over medium heat until they render their fat and start to turn crisp. Remove half the strips with a slotted spoon and reserve.

Add the turnips and onion to the bacon fat. Stir the mixture over medium heat for 10 minutes, until the onion turns translucent. Add the broth and gently simmer until the turnips are completely soft, about 15 minutes.

Puree the soup through the fine disk of a food mill, food processor, or blender. Strain the soup through a medium-mesh strainer into a clean pot. Add the cream to the soup, season it with salt, pepper, and nutmeg, and bring it to a simmer.

Sprinkle each serving of soup with the remaining bacon and croutons.


NOTE: You can also use this soup as the liquid base for a more complicated soup and add cooked pearl onions, cooked potatoes, or shredded spinach.


courtesy of: Splendid Soups, by James Peterson. New York: Bantam, 1993. pp. 189-190