296. JAPANESE TOFU STEAK with BACON

makes 4 servings


2 firm tofu
1 bunch fresh spinach
4 bacon
1 tsp sake
2 tbsp soy sauce
butter and vegetable oil for frying
flour for coating

Wrap tofu in paper towel and leave on a tray for 15 min. Cut bacon into 2-inch lengths. Wash spinach and cut into 2-inch lengths. Cut tofu in half horizontally and dust with flour. Heat oil and butter in a frying pan and saute tofu for 2 minutes. Turn the tofu over and saute. Remove tofu into plates. Saute bacon and spinach in a frying pan on high heat. Pour soy sauce and sake and stir quickly. Put sauteed spinach and bacon on top of tofu steaks.


courtesy of: Setsuko Yoshizuka, japanesefood.guide@about.com

295. MARINATED ROAST LEG OF LAMB with BACON and ANCHOVIES

serves 6

leg of lamb
garlic
1/2 cup oil
1/2 cup white wine
1 onion
1 carrot
4 cloves
2 stalks celery
2 small sour pickles
tarragon
4 anchovy fillets
2 strips bacon

Remove as much fat and skin as possible from a small leg of lamb. Insert a cut clove of garlic near the bone at each end of the roast and marinate it for 24 hours with 1/2 cup of oil, 1/2 cup white wine, 1 onion and 1 carrot, both sliced, and 4 whole cloves. The next day put the leg of lamb in a roasting pan and over it slice 2 stalks of celery and 2 small sour pickles. Sprinkle it with a little chopped tarragon and across the top arrange 4 anchovy fillets and 2 strips of bacon. Roast the gigot in a 400 degree oven for 18 minutes per pound, basting it often, until it is done but still pink in the centre. Carve it at the table and serve the pan juices, diluted with a little hot water or stock, in a sauceboat. Be sure to skim the excess fat from them first.


courtesy of: The Mietta Foundation, Australia

294. ROLLED STUFFED ROAST of VENISON with BACON

6 slices of bacon
1 medium onion, chopped
½ cup chopped celery
½ cup chopped carrot
1/3 cup seasoned dry bread crumbs
2 teaspoons dried parsley flakes
¼ teaspoons salt
1/8 teaspoon pepper
3-4 lb. roast of any big game or regular meat up to an inch thick
3 slices of bacon, cut in half

Heat oven to 325°. Fry first part of bacon and reserve 3 tablespoons of fat, drain bacon on paper towel. Crumble bacon and set aside. Cook and stir onion, celery, and carrot in reserved bacon fat over medium heat until tender. Remove from heat. Stir in crumbled bacon, bread crumbs, parsley flakes, salt and pepper. Spread vegetable mixture firmly into meat. Roll up jelly-roll style, rolling with grain of the meat. Tie roast with kitchen string or whatever works for you. Place in roasting pan. Top roast with 3 halved slices of bacon. Roast to desired doneness, 22 to 33 minutes per pound.


courtesy of: Ed and Regina Woods / Woods Smoked Meats, 1501 Business Hwy. 54 West, Bowling Green, Missouri 63334, 573-324-2247

293. STEWED VEAL RIBLETS with BEER, BACON, and BEANS

serves 4


2 tablespoons olive oil
3 lb. veal riblets
Kosher salt and freshly cracked black pepper to taste
4 slices bacon, diced large
1 onion, peeled and diced small
Two 12-oz. bottles beer of your choice
2 plum tomatoes, cored and diced small
¼ cup grainy mustard
¼ cup catsup
¼ cup molasses
½ cup balsamic vinegar
1 lb. (about 2 cups) dried white beans, picked over, rinsed, and soaked in water to cover for 2 hours, and drained (or substitute two 15½-oz. cans white beans, rinsed and drained)
½ cup roughly chopped fresh parsley

In a 5-inch-deep Dutch oven or other large heavy pot with a lid, heat the oil over medium-high heat until very hot but not smoking. Dry the veal riblets with paper towels and sprinkle them generously with salt and pepper. Add them to the pot in a single layer, in batches if necessary to avoid crowding, and brown well on all sides, 10 to 12 minutes total; transfer the pieces to a platter as they are done.

When all the veal is browned, pour the fact out of the pot, then add the bacon to the pot and cook until it is crisp, 6 to 8 minutes. Transfer the bacon to the platter of ribs.

Pour off all but about 2 tablespoons of fat from the pot, add the onion and cook, stirring occasionally, until golden brown, 11 to 13 minutes. Add the beer and bring to a simmer, stirring to dissolve the brown crusty stuff in the bottom of the pan. Add the tomatoes, mustard, catsup, molasses, vinegar, beans, and the bacon, stirring well to combine. Bring just to a boil, then reduce the heat to low, cover, and simmer gently for 1 hour if using soaked white beans, 10 minutes if using canned beans.

Return the ribs and bacon to the pot and continue cooking until both beans and meat are tender, 1½ to 2 hours more. Season with salt and pepper, garnish with the parsley, and serve.


courtesy of: How to Cook Meat, by Chris Schlesinger and John Willoughby. New York: HarperCollins, 2000. pp. 219-220

292. OVEN-ROASTED LAMB LOIN with SWISS CHEESE BACON GRATIN

serves 4


4 strips bacon, chopped fine
1 clove garlic, minced
6 sun-dried tomatoes, chopped fine
½ tsp. thyme, chopped
½ tsp. oregano, chopped
1 cup Swiss cheese, shredded
¼ cup fresh bread crumbs
2 tbsp olive oil
2 lamb loins, trimmed
1 tsp. rosemary, chopped
Salt and pepper to taste

Preheat oven to 400 degrees. In a sauté pan, cook the bacon until crisp. Add the garlic and cook for 2 minutes more. Drain off the fat. In a bowl, combine the bacon, sun-dried tomatoes, thyme, oregano, cheese and bread crumbs. Set aside. In a sauté pan set over medium heat, add the oil. Season the lamb with the rosemary, salt and pepper. Brown the lamb on all sides for 10 to 12 minutes. Do not burn. Let sit for 15 minutes. Slice the lamb on a bias cut and slightly fan the slices on a baking dish. Sprinkle the lamb with the bacon-cheese mixture. Place the dish in the oven and let roast for 10 minutes or until the cheese lightly browns. Serve at once.


courtesy of: Frank Tarranova / The Great Cheeses of New England, New England Dairy Promotion Board, 1034 Commonwealth Ave.
Boston, MA 02215

291. BACON BREAKFAST COOKIES

1/2 pound bacon
1/2 cup butter
3/4 cup sugar
1 egg
1 cup of flour
1/4 teaspoon baking soda
2 cups of multi-grain flakes or corn flakes
1/2 cup raisins

Cook bacon until very crisp, drain well and break into 1/2 inch pieces. Beat together butter and sugar till light and fluffy. Beat in egg. Combine flour and baking soda; stir into butter mixture. Stir in bacon, mult-grain flakes and raisins.

Drop by rounded teaspoonfuls onto ungreased cookie sheet. Space 2 inches apart. Bake for 15-18 minutes. Remove to rack to cool--about 2 minutes, then remove from rack.


courtesy of: The Rev. Jennifer Baskerville-Burrows, Rector, Grace Episcopal Church, Episcopal Chaplain, Syracuse University, Cookin' in the 'Cuse

290. PEPPER-CRUSTED BEEF, BACON, and ARUGULA SANDWICHES with SPICY MUSTARD

makes 6 servings


3 8-ounce beef tenderloin steaks
3 tablespoons coarsely cracked black peppercorns
6 tablespoons mayonnaise
2 tablespoons spicy Dijon mustard
1 tablespoon prepared white horseradish, drained
12 mushrooms, thinly sliced
6 tablespoons fresh lemon juice
Olive oil
1 pound sliced bacon

6 3- to 4-inch-diameter kaiser, egg, or country-style rolls, cut in half horizontally, toasted if desired
3 cups (packed) baby arugula

Coat steaks all over with pepper. Mix mayonnaise, mustard, and horseradish in small bowl for dressing. Cover steaks and dressing separately and refrigerate at least 30 minutes and up to 1 day.

Toss thinly sliced mushrooms and lemon juice in medium bowl to coat evenly. Sprinkle lightly with salt. Brush heavy large skillet generously with oil and heat over medium-high heat. Add steaks and cook to desired doneness, about 5 minutes per side for medium-rare. Transfer steaks to plate; let stand 15 minutes. Cook bacon in same skillet over medium-high heat until brown and crisp. Using tongs, transfer bacon to paper towels to drain.

Place roll bottoms on plates; spread with dressing. Slice steaks thinly and divide among rolls. Top with bacon, mushrooms, and arugula. Cover sandwiches with roll tops and serve.

courtesy of: Bon Appétit, January 2006

289. BACON-WRAPPED PORK and APPLE PATTIES

makes 4 servings


1 pound lean ground pork
3/4 cup quick-cooking rolled oats
1/2 teaspoon ground sage
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme, crushed
1/3 cup applesauce
1 egg, slightly beaten
1/4 cup minced green onion
4 slices bacon
1 large tart green apple, cored and cut in thin wedges
1/2 medium onion, cut in small wedges
1 tablespoon olive oil

In a large bowl combine oats, sage, salt, pepper, and thyme. Stir in applesauce, egg and green onion; mix well. Stir in ground pork until well blended. Form into 4 patties about 3/4 to 1-inch thick. Wrap a bacon strip around each patty; secure with a toothpick. Grill or broil 4-5 minutes on each side.

Meanwhile in a small skillet, cook and stir apples and onions in hot oil until tender. Sprinkle lightly with salt. Serve with patties.


courtesy of: Iowa Pork Producers Association, PO Box 71009, Clive, IA 50325, 515/225-7675 FAX: 515/225-0563

287. PORK CHOPS with BANANA and BACON

serves four


4 pork chops, about 1" thick
3/4 tablespoon cumin
Salt and pepper (to taste)
Juice of 1 lemon
2 tablespoon softened butter
2 large bananas
6 strips bacon
Beer (optional)

Combine the butter, salt, pepper and cumin. Rub mixture into both sides of the meat. Sauté the bacon briefly, until some of the fat has rendered. Remove and drain. Peel bananas and cut into 1 1/4" chunks. Place bananas on a dish and sprinkle with lemon juice. Cut the bacon strips into lengths just long enough to wrap around each banana slice. Place on bananas on skewers, threading through where the bacon slice overlaps. Place the pork chops on a hot grill, for 15 minutes, turning once. Turn grill down to medium, adding the bacon and bananas; grill another 10 minutes, turning both the meat and the bananas. For extra flavor, baste with beer, while the meat cooks.


courtesy of: Caribbean Choice.com, from Antigua and Barbuda

286. BACON RISOTTO with PEAS

makes 4 servings


3/4 cup diced bacon
1 cup frozen peas, thawed
1 cup raw short-grain Italian rice
3 cups hot beef stock or bouillon
3 tablespoons butter or margarine
1 1/2 tablespoons grated Parmesan cheese

Cook the bacon in a large skillet for 4 minutes. Add the peas and cook until the bacon is lightly browned. Add the rice and stir until it is coated with the bacon drippings. Pour in 1 cup of the hot stock and cook over moderate heat until all the liquid is absorbed, adding more stock by cupfuls until the rice is tender. Using a fork, toss the rice with the butter and cheese and serve.


courtesy of: The Complete Pork Cookbook, by Louise Sherman Schoon and Corrinne Hardesty. New York: Stein and Day, 1977. p. 45

285. SPICY BACON-WRAPPED BARBEQUE SHRIMP

makes 4 appetizers


12 medium-sized fresh shrimp
1 small jalapeno
12 strips of bacon
1/2 cup barbecue sauce
4 bamboo skewers, soaked in water
1 green onion, thinly sliced
Additional barbecue sauce


Shell shrimp leaving tail intact. Make a shallow cut lengthwise down the back of each shrimp; wash out and de-vein. With rubber gloves, remove seeds form pepper and cut into 12 slivers. Make a shallow cut into the underside of each shrimp and insert a piece of pepper. Wrap each shrimp with a bacon strip. Thread 3 bacon/shrimp bundles on to each skewer, leaving a small space between bundles. Baste with barbecue sauce.

Grill uncovered over medium coals 4-5 minutes. Turn, baste and grill an additional 4-5 minutes, or until bacon is crisp and shrimp has turned pink. Serve on a lettuce-lined plate with onion and additional barbecue sauce.

Note: Discard barbecue sauce used for basting. Serve with a separate bowl of barbecue sauce.


courtesy of: Jones Dairy Farm, 800 Jones Avenue, P.O. Box 808, Fort Atkinson, WI 53538-0808, 800-563-1004

284. OSTRICH, BACON and APRICOT KEBABS

Marinade:
1 bottle red wine
300 ml vinegar
400 grams chutney
750 grams onion, sliced and sautéed
1 tablespoon ginger
5 tablespoons brown sugar
1/8 teaspooon red pepper
1-1/2 tablespoon curry powder
2 tablespoons turmeric
4 lemon leaves or 1 tablespoon lemon juice
1/2 cup oil
1 tablespoon whole peppercorns

Kebabs:
2-1/2 kg tender ostrich meat, cut into cubes
500 grams bacon, cut into cubes
Salt
750 grams dried apricots
1 cup sugar
2 cups warm water
2 tablespoons grated lemon rind

Mix ingredients and place in non metallic bowl. Salt meat and bacon lightly and marinate for 3 days, stirring occasionally.

Marinate dried apricots in a mixture of 1 cup of sugar, 2 cups of warm water and 2 Tbsp. grated lemon rind for about 12 hours. Skewer, alternating with meat, bacon and apricots. BBQ kebabs over low heat and baste with remaining marinade.


courtesy of: Touch of Africa, Pieter & Dawn Willemse, Highway 10 / PO Box 851, Dauphin, MB R7N 2T3, 204-638-0085

283. BACON PIE

1/2 lb. bacon
tomato sauce
biscuit mix
1 teaspoon grated onion or chopped green onion


Spead bacon thin in pie-pan or shallow casserole. Let heat in quick oven and pout off almost all fat.

Make one-half usual baking powder biscuit, mixing with tomato sauce [... or meat stock. It is a question of flavors. One good combination with bacon strips is milk in the biscuit mix, plus a generous half-cup of grated cheese.] instad of milk or water. Add the onion and any chopped herbs you like. Pour over the bacon, and bake in hot oven until firm and brown, about 20 minutes.


courtesy of: "How to Carve the Wolf," How to Cook a Wolf, by M.F.K. Fisher, 1942.

282. PHEASANT WILD RICE & BACON SOUP

½ lb. cooked wild rice in chicken stock
7 strips bacon, chopped
½ lb. butter
2 onions, diced
1 bunch celery, diced
1 lb. raw mushrooms, sliced
1 ½ cup flour
3 pheasant breasts
2 quarts chicken stock
1 teaspoons white pepper
1 tablespoons Lawry's Seasoning Salt
1 quart heavy whipping cream

Fry bacon in large pot until brown. Add butter to bacon and grease; melt. Add onions, celery and mushrooms; sauté about 5 minutes. Add flour, stir well and continue to cook and stir another 4-5 minutes. Add raw pheasant and stock; bring to boil. Lower hear and simmer 20 minutes. Add seasoning and heavy cream. Continue to simmer for another 10 minutes; adjust seasoning if necessary. Add wild rice at very end. If too thick, thin down with half-&-half or milk. May want to add a little poultry seasoning.


courtesy of: Halverson Hunts, Kennebec, South Dakota

281. IRISH LAMB STEW with BACON

1/2 pound thickly sliced bacon,diced
6 pounds boneless lamb shoulder, cut into 2-inch pieces
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup all purpose flour
2 cloves garlic, peeled and finely chopped
1 large yellow onion, peeled and finely chopped
1/2 cup water
4 cups beef stock, canned or homemade
2 teaspoons sugar
4 cups carrots, cut into 1 inch pieces
2 large yellow onions, peeled and sliced
3 lbs. potatoes, peeled, quartered and cut into 1/2 inch pieces
1 teaspoon dried thyme, whole
1 bay leaf
1 cup dry white wine
chopped parsley, for garnish


Saute bacon in large frying pan-reserve fat and bacon.

Put lamb salt pepper and flour in large mixing bowl-toss to coat meat evenly

Brown meat in frying pan with bacon fat. Put meat into 10 quart stove top casserole-leave 1/4 cup of fat in frying pan. Add the garlic and yellow onion and saute till onion begins to color.Deglaze frying pan with 1/2 cup water and add the garlic-onion mixture to casserole with bacon pieces,beef stock and sugar.Cover and simmer for 1 1/2 hours or till tender. Add remaining ingredients to pot and simmer covered for 20 minutes until veg. is tender.

Check for salt and pepper before serving-top with parsley garnish before serving.


courtesy of: FoodIreland.com

280. BOK CHOY and BACON QUICHE

yields 2 servings

2 tablespoons butter
1 1/2 cups frozen hashed brown potatoes
1/2 teaspoon pepper
6-7 eggs
1/2 cup half and half
1/2 teaspoon baking powder
4 stalks Bok Choy; thick white part, diced and reserving leafy green part
1/2 cup leafy green part of Bok Choy
4-5 slices of bacon, fried crisp and crumbled
1 cup shredded Jack Cheese

Melt butter in 8 inch skillet over medium heat. Add potatoes; lower flame to prevent quick browning. Sprinkle with pepper if desired. Whip eggs with half and half and baking powder and set aside. Layer Bok Choy over potatoes, white stalks and then greens. Pour egg mixture over the vegetables and sprinkle the bacon on top. Spread shredded cheese over entire mixture. Cook over burner until mixture is almost set, then place in 400 degree hot oven for 6-7 minutes. Remove from oven; let sit 5 minutes. Serve with sliced tomatoes and hot bread.


courtesy of: Cavanagh Inn, Innkeepers Ray & Jeanne Farris, 10 Keller Street, Petaluma, CA 94952, 707-765-4657

279. STEAMED CLAMS with BACON and BEER

yields 4 servings


4 slices bacon, chopped
1 small onion, chopped
2 cloves garlic, chopped
3 pounds manila clams, scrubbed well
1 cup beer, water or chicken stock


Fry bacon in a medium pot until soft and golden, about 4 minutes. Add the onion and garlic and continue cooking until the bacon is nicely browned and the onion is tender, about 4 minutes longer. Stir in the clams and add the beer. Cover the pot and steam the clams for 6-7 minutes, until they open. Discard any clams that do not open. Stir gently to mix with the bacon, garlic and onion, and serve immediately.


courtesy of: Off The Hook: Reflections & Recipes from an Old Salt, by Roger Fitzgerald and Susan Volland. Ten Speed Press, January 2002.

278. BACON-STUFFED FLOUNDER ROLLS

3 slices bacon
butter or margarine, melted
1 6oz. package herb stuffing mix
¼ cup onion, finely chopped
2 tablespoons parsley
6 4-oz. skinless flounder
leaf lettuce
seedless red grapes
cheddar cheese sauce (as follows)

FOR STUFFING: Cook the bacon til crisp. Drain, reserve the drippings. Crumble bacon; set aside.
Measure drippings, then add enough melted margarine to equal ¼ cup.

Prepare stuffing mix according to package directions, except use the dripping mixture instead of plain butter and add onion with the water. Stir in bacon and parsley. Cool about 15 minutes.

FOR ROLLS: Cut fillets lengthwise in half. Lay 2 pieces end to end, overlapping the thinner ends. Repeat with remaining fillets. Place 1/3 cup stuffing onto one end of each pair of pieces. Roll fish around stuffing. Secure with wooden toothpicks.

Place rolls upright in a 12x 7 1/2x2inch baking dish. Brush with additional butter. Bake in a 375* oven 20 minutes or until done.

To serve, transfer rolls to a platter. Remove toothpicks. Garnish with lettuce and grapes. Spoon on sauce.

FOR CHEDDAR CHEESE SAUCE: In a saucepan, melt 2 tablespoons butter or margarine. Stir in 2 tablespoons all-purpose flour and ¼ teaspoon salt. Add 1¼ cups milk. Cook and stir until thicken and bubbly. Cook and stir for 1 minute more. Add 1 cup shredded cheddar cheese; stir until melted. Makes 1½ cups.


courtesy of: www.dianaskitchen.com

277. BACON DIP

10 slices bacon, crisp-cooked, drained and crumbled
1 8 ounce package softened cream cheese (or whipped)
1 teaspoon vinegar
2 tablespoons cream
3 green onions, chopped
1 teaspoon horseradish (may add more to taste)
2 tablespoons green olives, chopped

Mix cream cheese and vinegar until smooth. Add onion, horseradish, bacon and olives. Blend well.


courtesy of: North Carolina Pork Council, Raleigh, North Carolina

276. CRAB-BACON ROLLS

makes 18 rolls


¼ cup tomato juice
1 well beaten egg
1 7½-ounce can (1 cup) crab meat, flaked, and cartilage removed
½ cup fine dry bread crumbs
1 tablespoon snipped parsley
1 tablespoon lemon juice
¼ teaspoon salt
¼ teaspoon Worcestershire sauce
dash pepper
9 slices bacon, cut in half

toothpicks


Mix tomato juice and egg. Add crab, bread crumbs, parsley, lemon juice, salt, Worcestershire, and pepper; mix thoroughly. Roll into 18 fingers, about 2 inches long. Wrap each roll with ½ slice of bacon; fasten with toothpicks. Broil 5 inches from heat about 10 minutes, turning often to brown evenly. Serve hot.

courtesy of: Better Homes and Gardens New Cook Book, Better Homes and Gardens. Des Moines, Iowa: Meredith Press (date unknown). p. 8.

275. CATFISH STEW with BACON

3 slices flavorful bacon, cut into 1/2-inch pieces
1 onion, diced
1 stalk celery, diced
3 cloves garlic, minced
1/2 bell pepper, diced
minced parsley
1 can (48 oz.) tomato or vegetable juice
1/2 cup ketchup
1 to 2 tablespoons Worcestershire sauce
1 to 2 potatoes, 1/4-inch dice
1 lb. catfish (or other white fish), cut into 1-inch chunks
Tabasco Sauce to taste
salt and black pepper to taste

Fry the bacon pieces in the bottom of your stew pot until they are brown and crispy. Drain them on paper towels and pour off all but 1-2 tablespoons of the fat, keeping any brown bits in the bottom of the pot. Add the onion, celery, bell pepper, and garlic, and saute until tender. Sti in parsley (optional) for 1 minute. Add juice, ketchup, and Worcestershire sauce and heat to a simmer. Now add potato and fish and cook until done (about 20 minutes). Season with hot sauce, salt and pepper to taste. Serve in soup bowls with bacon crumpled on top.


courtesy of: Nate Spell, Decatur, Georgia / Bon Appetit: A Community Cooking to Play, a Collection of Recipes by First Christian Church (Disciples of Christ) in Decatur, Georgia, and the Ponce de Leon Heights Community, Decatur, Georgia. Kearney, NE: Morris Press Cookbooks, 2003. p. 37.

274. LAMB TONGUES on TOAST with BACON and TOMATOES

serves 4


4 lamb tongues
1 tablespoon kosher salt
1 large onion, peeled and thinly sliced
2 carrots, peeled and thinly sliced
2 stalks celery, diced small
¼ cup fresh lemon juice (about 1 lemon)
1 small bunch parsley, leaves roughly chopped and stems reserved
4 teaspoons fresh thyme leaves (or 2 teaspoons dried thyme)
2 whole cloves

For the sauce:
½ lb. slab bacon, diced large
¼ cup minced shallots
4 plum tomatoes, cored and diced medium
2 tablespoons sherry
2 tablespoons cold unsalted butter, cut up
Kosher salt and freshly cracked black pepper to taste

4 large slices country bread, toasted and lightly buttered

Scrub the tongues with a vegetable brush under cold running water. Let them soak in cold water for 2 hours, then place them in a Dutch oven and add the salt and cold water to cover. Bring the water to a simmer, skimming the foam that rises to the surface. Add the onion, carrots, celery, lemon juice, parsley stems, thyme, and cloves and simmer, partially covered, until the tongues are tender, about 2 hours.

Drain the tongues and place them in a bowl of cold water to cool. As soon as they are cool enough to handle, peel them: Cut a slit down the back of each tongue from the base to the tip with a small paring knife. Run your fingers under the skin and separate it from the meat. Slice the meat crosswise into medallions, or lengthwise in half. Place on a platter, cover with foil, and place in the oven set on the lowest setting to keep warm while you make the sauce.

In a large sauté pan, cook the bacon over medium-low heat until crisp. Using a slotted spoon, transfer the bacon to the platter of tongue, leaving 3 tablespoons of the rendered fat in the sauté pan, and return the platter to the oven. Add the shallots to the pan and cook over low heat, stirring occasionally, until softened, 2 to 3 minutes. Raise the heat to medium-high, add the tomatoes, and cook, stirring occasionally, for 3 minutes more. Pour in the sherry and bring just to a simmer, then stir in the butter, a little at a time, until all of it is incorporated.

Add the tongue and bacon to the sauce and turn a few times to coat well. Season with salt and pepper, sprinkle with the chopped parsley, and serve on the buttered toast.


courtesy of: How to Cook Meat, by Chris Schlesinger and John Willoughby. New York: William Morrow/HarperCollins, 2000. pp. 317-318

273. BANANAS with BACON

makes six servings


12 slices bacon
6 bananas, peeled and split lengthwise
salt
pepper

Arrange the bacon in a baking dish. Place half a banana, flat side down, on each slice. Sprinkle with salt and pepper and bake at 400 degrees F for 20 minutes, basting twice. Remove carefully to warm plates.

NOTE: This combination makes an unusual and filling lunch when served with mashed potato cakes, nicely browned. Or it may be used as a garnish.


courtesy of: The Complete Pork Cookbook, by Louise Sherman Schoon and Corrinne Hardesty. Briarcliff Manor, NY: Stein and Day, 1977. p. 44

272. TWISTED BACON

1/2 cup brown sugar
cracked black pepper
8 slices thick bacon

Preheat oven to 325 degrees F. Mix brown sugar and pepper in plastic bag. Add bacon and coat. Twist each end of bacon. Lay on rack over baking pan and bake about 40 minutes. Do not burn.


courtesy of: Prairie Queen Bed & Breakfast, 221 Arch Street, Leavenworth, Kansas 66048, (913) 758-1959

271. CRISPY EGGS and BACON

makes 4 to 6 servings


6 slices of bacon
½ cup small croutons
6 eggs
1/3 cup milk or light cream


Cook bacon till crisp; drain and crumble coarsely. Reserve bacon drippings. Measure 1 tablespoon reserved drippings into skillet. Add croutons; heat and stir till brown and crisp; remove from skillet.

Add another tablespoon of drippings to skillet. Slightly beat eggs, milk, ¼ teaspoon salt, and dash of pepper; pour into skillet. Cook and stir till almost set. Gently stir in crumbled bacon and croutons. Cook till just set.


courtesy of: Better Homes and Gardens New Cook Book, Better Homes and Gardens. Des Moines, Iowa: Meredith Press (date unknown). p. 268.

270. BRIOCHE GARNISHED with BACON

serves 4


1 pint oysters and liquor
1/2 cup cream
4 oz. fresh morels
4 slices diced bacon
2 tablespoons butter
2 tablespoons chopped shallots
2 tablespoons flour
1/4 cup dry Vermouth
pinch of nutmeg
salt and freshly ground white pepper
4 brioches

OVEN TEMPERATURE: 325 degrees F

Drain the oysters and set aside. Combine 1/2 cup of the oyster liquor with the cream and heat in a small saucepan.

Quarter the morels, soak in water, and rinse several times. Blanch in boiling water for a minute, and drain. Set aside.

Cook bacon in a skillet until crisp and drain on absorbent paper.

Metl the butter in a saucepan and saute the shallots until translucent, stir in flour, and cook until pale yellow. Remove from the heat, and whisk in the cream mixture. Return to heat and cook, stirring constantly, until the mixture thickens; simmer for at least 5 minutes.

Add the oysters, Vermouth, nutmeg, and morels. Season to taste.

Slice off the tops of the brioches, hollow out the centers, and arrange the tops and bottoms on a baking sheet. Spoon the sauced oysters and morels into the bottoms and top with bacon.

Place the baking sheet in the oven and heat until the brioches begin to brown. Remove from the oven and replace tops.

Serve immediately with a medly of spring vegetables.


courtesy of: Oysters: A Culinary Celebration, by Joan Reardon. Guilford, CT: The Lyons Press, 2004. pp. 134-135

269. GARLIC and BACON PIE

4 to 5 bulbs of garlic - approximately 40-60 cloves
1 deep dish piecrust
1 cup of heavy cream
4 slices of thick-sliced bacon, diced
3 eggs
½ pound Swiss cheese, diced or sliced
Salt, pepper, rosemary

Preheat oven to 450 degrees. Bake piecrust for 7 minutes and remove. Layer with diced Swiss cheese and set aside. Break garlic cloves from head, peel all cloves individually or by using this easy method. Cut any thumb-size or larger cloves in half to allow more even baking.

Boil bacon slices in boiling water for 4 minutes. Cool and dice in ¼ " chunks. Layer diced bacon on Swiss cheese in pie crust. Layer peeled garlic cloves on top of the other layers. Mix together beaten eggs with cream, blend and pour into crust. Salt and pepper lightly.

Bake for 15 minutes at 450 degrees, then turn oven down to 350 degrees. Bake for approximately 30 minutes until firm and lightly brown on top. Sprinkle with ¼ teaspoon rosemary. Cool slightly and serve. Delicious and easy.


courtesy of: Dakota Garlic, 818 2nd Avenue SW, Pipestone, Minnesota 56164, 507-832-4372

268. PEANUT BUTTER, SCALLION, and BACON CANAPES

makes 36 canapés


1/2 cup peanut butter
6 scallions, chopped
2 tablespoons fresh lemon juice
1 tablespoon soy sauce
1 tablespoon mayonnaise plus additional for brushing the bread slices
1 teaspoon brown sugar or granulated sugar
9 slices of homemade-type white bread, crusts removed
6 slices of lean bacon, cut into 1-inch pieces and cooked until almost crisp

In a small bowl stir together the peanut butter, the scallions, the lemon juice, the soy sauce, 1 tablespoon of the mayonnaise, and the brown sugar. Spread the bread slices lightly with the additional mayonnaise, spread the peanut butter mixture on the slices, and cut the slices into quarters. Arrange the canapés on a baking sheet, put a piece of bacon on top of each canapé, and bake the canapés in the middle of a preheated 425°F. oven for 8 to 10 minutes, or until the bacon is crisp.


courtesy of: Gourmet, September 1991