388. JELLIED RABBIT with BACON

serves four

takes about 2 days to prepare


1 tame rabbit or 2 wild rabbits, chopped up but bone in (if tame, you may get 3 sections out of the saddle)
10 shallots, peeled and finely sliced
1 bottle of white wine
2 pig’s trotters
2 heads of garlic, skin on
a bundle of thyme tied together
10 black peppercorns
1 quart light chicken stock
¾ to 1 lb. thinly sliced unsmoked streaky bacon
2 bay leaves
sea salt and freshly ground black pepper


Marinate the rabbit and shallots in the white wine in a nonmetal container in the fridge overnight. Meanwhile, place the trotters in a pot with the garlic, thyme, and peppercorns, cover with the chicken stock, and bring them to a gentle simmer. Cover, and keeping an eye on it cook for 3 hours. Strain (if you want to you can add the trotter flesh to the final dish, otherwise discard it), return the liquid to a pan, and reduce by half. Allow to cool.

Next day, line an ovenproof covered crock with the bacon. Mix the rabbit and shallot-wine marinade with the trotter stock (this may have jellied so it might have to be melted) and bay leaves. Check the seasoning, remembering the salty bacon flavor, and also that you will be eating it cold so it will need a flavor boost. Pour the rabbit and its mixture into the lined crock, cover, and place in a medium 350 degree oven for 2½ hours, keeping an eye on it so it never cooks too fast. Check with a small, sharp knife that the rabbit is cooked. When cooked allow the whole crock to cool and then place it in the fridge overnight. Next day, serve cold from the crock with hot boiled potatoes with lots of chopped curly parsley.


courtesy of: The Whole Beast: Nose to Tail Eating, by Fergus Henderson. New York: Harper Collins/Ecco, 2004, p. 121.

387. BACON TACOS

12 slices bacon 

1 package of taco seasoning 

Chopped purple onion

Shredded lettuce

Diced tomato

Salsa

Sour cream

Shredded cheddar cheese

Flour tortillas

Cook bacon with taco seasoning, and then drain. Serve like you would Tacos


Broadbent Hams, 6321 Hopkinsville Road, Cadiz, Kentucky 42211

386. BACON CORN CHOWDER

1/2 lb. bacon, diced
1 large onion, chopped
1 (17-oz.) can cream-style corn
1 can cream of potato soup
2 tablespoon sugar
4 cups milk
1 cup (4 oz.) cheddar cheese, shredded
1/4 teaspoon thyme
1/8 teaspoon cayenne pepper

Fry bacon with onion. Drain fat. Stir in rest of ingredients. Heat until cheese is melted and chowder starts to bubble. Garnish with chopped parsley and paprika. Serves 6. Note: You may want to taste before adding sugar. Also I used a little salt and pepper.

courtesy of: Linda Limpert / S. Wallace Edwards & Sons, Inc., 11455 Rolfe Highway, PO Box 25, Surrey, Virginia, 23883

385. BACON and GREEN CHILI QUICHE

serves 6


1 refrigerated pie crust (half of15-ounce package), room temperature
8 strips bacon
1 4-ounce can diced green chilies, drained
4 green onions, chopped
1 cup shredded Monterey Jack cheese (about 4 ounces)
1 cup shredded sharp cheddar cheese (about 4 ounces)
1 1/4 cups half and half
4 eggs
1/2 teaspoon salt

Preheat oven to 425°F. Unfold crust. Using wet fingertips, press together any tears. Press crust into 9-inch deep dish pie plate. Press foil over crust to hold shape. Bake 5 minutes. Remove from oven; remove foil. Reduce temperature to 400°F.

Cook bacon in heavy large skillet over medium-high heat until brown and crisp. Transfer to paper towels and drain. Crumble bacon. Sprinkle bacon, then chilies and green onion over crust. Combine Monterey Jack cheese and cheddar cheese and sprinkle over. Beat half and half, eggs and salt in medium bowl to blend. Pour half and half mixture into crust.

Bake quiche until knife inserted into center comes out clean, about 45 minutes. Let quiche stand 5 minutes. Cut quiche into wedges and serve.


courtesy of: Bon Appétit, June 1996 / Gayle Gardner, Albuquerque, New Mexico

384. HUDSON VALLEY FOIE GRAS with MOREL MUSHROOMS, RAMP GREENS, SMOKED BACON and CURRIED CARROT BROTH

serves 4


Curried Carrot Broth (recipe follows)
1 pound morels, thoroughly cleaned (substitute portobello mushrooms when morels aren't available)
4 cloves garlic, coarsely chopped
2 sprigs fresh rosemary
2 sprigs parsley
1 tablespoon finely chopped parsley
2 tablespoons beef stock
2 tablespoons butter
2 shallots, finely chopped
4 ounce smoked slab bacon, cubed
2 tablespoons butter
1 pound ramp greens (substitute collard greens, mustard greens or spinach--or a combination)
4 1/2-ounce slices of foie gras

Curried Carrot Broth:
2 cups carrot juice
3 tablespoons curry butter (recipe follows)

Place carrot juice in a heavy saucepan and bring to a boil. Reduce heat and simmer until juice is reduced to 1 cup. Strain through cheesecloth, return to pan and set aside.

Curry Butter:
2 teaspoons vegetable oil
1 shallot, chopped
1 small clove garlic, chopped
2 ounce cooking apple, chopped
1/2 teaspoon curry powder
Pinch turmeric
Pinch paprika
1/4 small bay leaf
4 tablespoons unsalted butter

Sweat the shallot and garlic in 1 teaspoon of vegetable oil until translucent. Add the chopped apple and cook over low heat until the apple is soft. Add the curry powder, turmeric, paprika, bay leaf and the other teaspoon of oil and cook over a low flame for 20 minutes, stirring occasionally. Remove bay leaf and purée. Pass through a fine sieve. Cool purée to room temperature. Cut butter into pieces and place in a food processor with the cooled purée and process until smooth. Keep refrigerated until needed. Just before serving bring reduced carrot juice back to a boil and whisk in the curry butter. Season with salt and pepper.

Thoroughly clean morels by soaking in salted water for about 10 minutes, then rinsing under cool running water several times. Drain. Place morels in a roasting pan with the garlic, rosemary, parsley and beef stock. Cover with foil and roast in a 350 degree oven for 20 minutes. Meanwhile, sweat shallots with the butter in a heavy saucepan. When the morels are finished roasting, add them to the shallots and sauté them over medium heat for about three minutes to blend flavors. Season with salt and freshly ground pepper to taste, then sprinkle with the chopped parsley. Set aside, but keep warm.

Place bacon cubes in a heavy skillet and cook over medium high heat until the fat is completely rendered. Remove bacon and set aside. Add 2 tablespoons butter to the bacon fat in the pan and add the thoroughly washed and dried greens. Sauté over medium heat until wilted. Set aside, but keep warm.

Heat a non-stick heavy skillet over medium heat. Quickly sear the foie gras pieces, approximately 45 seconds on each side. Take care to not overcook or the foie gras will begin to melt. Season with salt and pepper to taste.

To assemble: Mound one-quarter of the greens into the center of each of four warm flat bowls, such as a rimmed soup plate. Place seared foie gras on top. Arrange morels and bacon about the plate, then pour the Curried Carrot Broth around the dish.

NOTE: Fresh Hudson Valley Foie Gras is available by special order from specialty butchers or by phone through D'Artagnan (1-800-327-8246). Fresh foie gras from the West Coast can be ordered from Sonoma Foie Gras (707-938-1229).


courtesy of: Charlie Trotter, Chicago, Illinois / King Estate Winery, 80854 Territorial Rd, Eugene, Oregon 97405

383. CHOKKA HERRING with BACON

serves 4


8 (or more) fresh herring
large knob (25g) of butter
2 bacon rashers
1 small onion
1 hard boiled egg, finely chopped
50 g of mushrooms (optional)
3 tablespoons of breadcrumbs
2 tablespoons of cream
Pinch of mixed herbs
Salt
Black pepper

Scale, gut and fillet the fish, wash and dry. Chop the onion and bacon finely. Melt butter in a frypan and fry the bacon over a low heat, stirring to prevent it sticking, for about three minutes. Add the onion and fry until it is soft and transparent.

If using mushrooms, clean and chop them finely. Add them to the pan and stir over medium heat for about 2 minutes.

Remove pan from heat and add breadcrumbs, chopped egg, mixed herbs, and cream. Mix well and season with salt and pepper.

Lay half the fillets on the bottom of a well buttered narrow baking dish. On top of these, make a thick layer of the mixture.

Place the rest of the fillets on top of the mixture and press the resulting 'sandwich' firmly together. Place some small knobs of butter on top and dust the sandwich lightly with salt and pepper.

Place the dish in a moderately hot oven (190 deg C) and cook for about 25 minutes. Serve with boiled potatoes and tomato sauce.


courtesy of: Department of Fisheries, Western Australia, Locked Bag 39, Cloisters Square WA 6850, Australia

382. MACARONI and CHEESE CARBONARA

makes 10 servings


3 1/4 cups large elbow macaroni (about 11 ounces)
12 bacon slices, chopped
3 cups fresh coarse bread crumbs made from French bread (about 4 ounces -- approximately half of an 8-ounce loaf)
1 cup (packed) finely grated Parmesan cheese (about 4 ounces)
1/2 cup chopped fresh Italian parsley
2 garlic cloves, minced
3 tablespoons all-purpose flour
6 cups whole milk
6 large egg yolks
1 1/2 teaspoons salt
3/4 teaspoon ground black pepper
3 1/2 cups (packed) grated Fontina cheese (about 14 ounces)
1 1/4 cups frozen peas

Preheat oven to 350 degrees. Butter a 13-by-9-by-2-inch baking dish. Cook macaroni in a large pot of boiling salted water until just tender but still firm to bite. Drain. Rinse and drain again; set aside.

Cook bacon in large pot, until crisp. Transfer bacon and 1/4 cup pan drippings to large bowl. Add bread crumbs, 1/4 cup of the Parmesan cheese and 1/4 cup of the parsley to bacon; toss to coat.

Add minced garlic to remaining pan drippings in pot and saute over medium heat until fragrant, about 30 seconds. Add flour and whisk 3 minutes. Gradually whisk in whole milk, then egg yolks, salt and pepper. Cook until mixture thickens, whisking constantly, about 12 minutes. Add 2 cups Fontina cheese and remaining 3/4 cup Parmesan cheese; whisk until cheeses melt. Remove from heat. Mix in peas, macaroni and remaining parsley. Stir in remaining Fontina. Transfer mixture to prepared dish. Sprinkle bread crumb mixture over macaroni mixture. Bake just until topping is golden, about 15 minutes. Let stand 15 minutes before serving.


courtesy of: Post-Gazette, Pittsburgh, Pennsylvania

381. BACON CHEESEBURGER CAKE

yields 20 servings


1 (18.25 ounce) package yellow cake mix
1 (13 ounce) package brownie mix
2 (12 fluid ounce) cans vanilla frosting
yellow food coloring
red food coloring
3 vanilla wafer cookies
1 large roll of red fruit leather
4 caramels, with stripes
8 yellow chewy fruit-flavored candy squares
1 (16 ounce) container chocolate frosting
1 large roll of green fruit leather
2 teaspoons sesame seeds

Preheat oven according to instructions on cake mix box; prepare mix. Grease and flour a 9 inch pan, and a shallow metal bowl at least 9 inches in diameter. Fill the 9 inch cake pan 2/3 full with cake batter; pour the remaining batter into the prepared metal bowl (this will be the top of your "bun"). Bake according to directions, remove from pans, and cool on a wire rack.

Grease and flour a 9 inch pan. Prepare brownie batter, and bake according to instructions on box. Remove from pan, and cool on a wire rack. Shave off the sharp edges of the brownie, making it resemble a hamburger patty.

Place 1/4 cups of vanilla frosting in a heavy duty plastic sandwich bag, and color with yellow food coloring to make your mustard. Repeat a second time using the red food coloring to make your ketchup. Place remaining frosting in a bowl, and color with a mix of red and yellow food coloring until you arrive at the color of a hamburger bun.

Cut the cookies in half and wrap with pieces of red fruit leather to create your tomatoes. Unwrap the caramels, and heat in microwave for 10 to 15 seconds to slightly soften. Roll the caramels individually between sheets of waxed paper to create bacon strips. Microwave the chewy fruit-flavored candy squares, place together, and roll between sheets of waxed paper to create your cheese slice; trim into a square shape.

To assemble, place bottom bun on your serving dish, and spread with some of the hamburger bun frosting. Place brownie on top of this, and spread it with chocolate frosting. Decorate edges with the tomatoes, bacon, cheese, mustard, and ketchup; use the green fruit leather as lettuce. Place top bun over this and spread with the remaining hamburger bun frosting; sprinkle with sesame seeds.


courtesy of: Kry Hanes, Mons, Belgium

380. PEANUT BUTTER and BACON TOSTADA

makes 1 serving


1 6-inch flour tortilla
1 tablespoon chunk-style peanut butter
1 slice bacon, crisp-cooked, drained, and crumbled; or 1 tablespoon cooked bacon pieces

Place tortilla under the broiler. Broil 3 inches from the heat about 2 minutes or until crisp; turning once. Remove tortilla from broiler. Spread tortilla with peanut butter. Top with bacon, Return to broiler and broil for 40 to 45 seconds more or until heated through.


courtesy of: Betters Homes and Gardens

379. SOUTHERN-STYLE APPLE-BACON ROAST TURKEY

makes 8 servings


1 (14 to 15 pounds) turkey
8 cups cold water
4 large stalks celery
1 Vandalia onion, quartered
1 tart green apple, quartered
1/2 cup bacon drippings
1 teaspoon salt
1/2 teaspoon pepper
1 can chicken broth
2 tablespoons butter
2 tablespoons all-purpose flour

Preheat oven to 350º F.

In a large pot at moderate heat, remove the neck, heart, and gizzard from the turkey and place in pot. Add the water and 2 celery stocks. Bring water to a boil. Reduce heat to moderate-low and simmer 1-hour. Strain the ingredients into a large measuring cup. Return the stock to the pot. Simmer until you reduce stock to 4-cups or 30-minutes.

Rinse turkey, both inside and out. Pat the turkey dry. Place the turkey into a large roasting pan. In the main cavity, place the onion, apple, and remaining 2 stalks celery. Rub the outside of the turkey with the bacon drippings. Sprinkle with 1/2 - teaspoon salt and ¼ - teaspoon pepper. Cover the turkey with heavy-duty aluminum foil. Pour turkey stock into the roasting pan.

Place turkey in oven, roast 1-1/2 hours, and remove foil. Baste turkey with pan juices. Insert the meat thermometer into thickest part of thigh. You want it to read 180º F., basting every 20 minutes with pan juices for another 1-1/4-hour. Remove turkey from pan and place on platter. Let turkey stand for 20 minutes.

Into a large glass-measuring cup, pour juices. Spoon off all the fat. If necessary, add enough chicken broth to pan juices to measure 2-1/2 cups. Into a saucepan at moderate-high heat, add butter and melt. Whisk in flour and whisk for 2-minutes or until butter-flour begins to color. Slowly whisk in pan juices. You can use any juices from platter holding turkey. Boil the gravy, for 8-minutes or until it thickens. Season the turkey with the remaining salt and pepper. Carve the turkey and serve.


courtesy of: Alan Eastep, PO Box 498, Litchfield Park, Arizona 85340-0498

378. SOFT CRAB and BACON SANDWICH

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

Clean soft-shell crabs by first cutting off the eyes and mouth. Lift each end of the shell and remove the gills with a sharp knife. Turn the crabs over and remove the apron.

Fry the bacon and leave the drippings in the pan. Mix flour, cornmeal and seasonings in a shallow pan. Dredge crabs one at a time in seasoned flour.

Heat bacon grease in the frying pan on medium heat until flour dropped onto the surface bubbles to the top. Fry crabs on both sides until golden brown. Drain on paper towels.

Spread one side of rye bread with Dijon mustard, and stack lettuce, tomato, bacon and crab. Top with other slice of bread.


courtesy of: Lillian Brown, Annapolis, Maryland

377. DANDELION GREENS with BACON

makes 4 servings


2 tablespoons olive oil
about ½ lb. best slab bacon you can find, cut into ½-inch cubes
1 tablespoon chopped shallot
4 cups torn dandelion or other bitter greens, such as arugula, cress, frisée (trimmed, washed, and dried)
about ¼ cup top-quality red wine vinegar
1 teaspoon Dijon mustard
salt and freshly ground black pepper to taste

Place the olive oil in a skillet and turn the heat to medium. Add the bacon and cook slowly until it is crisp all over, 10 minutes or more. Add the shallot and cook a minute or two longer, until the shallot softens. Keep the bacon warm in the skillet.

Heat a salad bowl by filling it with hot water and letting it sit for a minute. Dry it and toss in the greens. Add the vinegar and mustard to the skillet, and bring just to a boil, stirring. Pour the liquid and the bacon over the greens, season to taste (it shouldn’t need much salt), and serve immediately.


courtesy of: How to Cook Everything: Simple Recipes for Great Food, by Mark Bittman. New York: MacMillan, 1998. pp. 96-97.

376. SOUTHERN-STYLE WILTED SPINACH with BACON

2 quarts young spinach leaves, stems removed, washed
2 slices bacon, diced
1 tablespoon flour
2 tablespoons granulated sugar
1/3 cup vinegar
1/2 teaspoon salt
3 to 4 tablespoons finely chopped red onion

Put spinach in a large serving bowl, tearing large leaves. In a saucepan, fry bacon until crisp, remove with slotted spoon; sprinkle over the spinach. To bacon drippings add flour; stirring until blended.

Add sugar, vinegar, and salt. Cook, stirring, until thickened. Pour over spinach and add onion. Toss gently.


courtesy of: Mark Thompson, Seasonal Chef, P.O. Box 4039, Culver City, California 90231

375. BOSTON BROWN BREAD STUFFING with BACON and TARRAGON

makes 8 servings


1 1-pound can Boston brown bread, cut into 1/2-inch cubes
1/2 pound soft Italian bread, crusts trimmed, cut into 1/2-inch cubes (about 4 cups)
4 ounces bacon, cut crosswise into 1/2-inch strips
1/4 cup (1/2 stick) butter
3/4 cup chopped onion
1/4 cup chopped fresh chives
3 tablespoons chopped fresh tarragon
1/2 teaspoon salt
1/4 teaspoon ground black pepper

1 1/2 cups low-salt chicken broth

Preheat oven to 250°F. Divide all bread cubes between 2 rimmed baking sheets. Bake until bread is dry, about 1 1/2 hours. Transfer bread to large bowl.

Sauté bacon in large skillet until crisp. Using slotted spoon, transfer bacon to paper towels. Discard all but 1 tablespoon drippings from skillet. Add butter to drippings and melt over medium heat. Add onion; sauté until soft, about 7 minutes. Add onion, chives, tarragon, salt, pepper, and reserved bacon to bowl with bread; toss to combine. (Can be prepared 1 day ahead. Cover and refrigerate.)

Butter 9x9x2-inch baking dish. Add chicken broth to bread mixture and toss to moisten. Transfer stuffing to prepared dish.

Cover stuffing with foil and bake 40 minutes (50 minutes if refrigerated). Uncover and bake until lightly browned on top, about 20 minutes longer.


courtesy of: Bon Appétit, November 2004

374. BLACK BEAN SOUP with BACON and EPAZOTE

serves 4


1 lb. black beans
4 quarts water
1 sprig epazote
1/2 clove garlic, minced
2 oz. oil
1/2 medium onion, sliced
4 slices of bacon
8 oz. heavy cream
Salt, one pinch
1 cube chicken bouillon, crushed

for Garnish:
Corn tortillas
Pasilla chiles
Panella cheese

Wash black beans. Cook with the epazote and garlic in water for about 3 hours or until soft.

Remove epazote after cooking and blend beans with bean stock.

Sauté bacon and onions in oil in heavy, deep pot.

Add in beans and let simmer until desired consistency is reached, stirring frequently.

Season with salt and chicken bouillon.

Strain to remove bacon and onion.

Add in heavy cream. Stir to blend.

Serve in bowl with sliced, fried corn tortillas and with sliced pasilla chiles and panella cheese on the side.

NOTES: Epazote(Chenopodium ambrosioides) is known in English as a Mexican tea or wormseed. It is a pungent herb with pointed serrated leaves, a native to tropical America, but it grows in profusion in Central and Riverside parks and backyards in New York City, and throughout many other parts of the country as well. It is very much an acquired taste, but after a while to cook black beans without it is unthinkable. In this climate it does not have such a strong flavor as that grown in Mexico, but it seems to reach its peak in the fall (the very lush plant in damp spring weather has a most uncharacteristic flavor ) The plants here will start appearing toward the end of April an last sometimes well into December if the frosts are not too severe. It is undoubtedly best used fresh. You can easily uproot a plant, or grow one from seed, and it will flourish throughout the winter indoors if planted in a large, deep pot and kept moist. However, if this is too much trouble, you can gather a quantity of it, dry it, and store it away, out of the light.

Epazote is used a great deal in central and southern Mexico but not so much in the north and northwest. It is used to flavor black beans, soups, certain fillings for Quesadillas, Muk-bil-pollo etc. there is not substitute.

The name of the herb, like that of coriander, is disparaging. It comes from the Nahuatl words epatl and tzotl, an animal with a rank odor like a skunk and something unclean.


courtesy of: The Royal Resorts, Cancun, Mexico

373. APPLE, BLUE CHEESE, and BACON CHEESECAKE

yields 1 cheesecake


Nonstick vegetable spray
1/2 cup freshly grated Parmesan cheese
1/2 pound bacon
1 onion, chopped
2 apples, peeled, cored and cut into medium dice
2 cloves garlic, minced
Salt & pepper to taste
32 ounces cream cheese, at room temperature (reduced fat is okay)
3 tablespoons wine vinegar
1/4 cup whiskey
12 ounces blue cheese, crumbled
5 eggs

Preheat oven to 200 degrees F. Spray nonstick oil inside a 9-inch springform pan and dust with 3 tablespoons of Parmesan. Set aside.

In a skillet, cook the bacon until crisp. Drain, crumble and reserve. Discard all but 2 tablespoons of the bacon fat. Add the onion to the fat in the pan and cook over medium heat until soft (2 minutes). Add the apples and garlic and continue cooking until the onion is very tender and the apple has lost its raw look (2 to 3 more minutes). Remove from heat, add the salt and pepper - set aside.

In a large bowl, beat the cream cheese until soft. Mix in the vinegar, whiskey, blue cheese, remaining Parmesan and eggs. Add bacon and apple reserves. Mix well. Pour the batter into the prepared pan and place in the oven. Clean up and go to bed.

Eight to nine hours later (the exact time doesn't matter), the cake will appear set, the top will have barely colored, and the surface will be flawless. Remove to a rack and cool in the pan for 1 hour. Cover with a sheet of plastic wrap or wax paper and an inverted plate. Holding the plate tight to the pan, invert both. Remove the pan and refrigerate the cake upside down for at least 1 hour. Invert a serving plate over the whole cheesecake and invert the whole thing. Remove the top plate and the paper. Cover and refrigerate. Cut with a long sharp knife dipped in warm water to prevent sticking. Serve as is or garnish with crisp toasts and freshly sliced apples.


courtesy of: The Washington Post, date of publication unknown

372. CASSOULET with BACON, ANDOUILLE and COUNTRY RIBS

serves 6 to 8


2 cups dried white beans, such as haricots blancs or Great Northerns, soaked overnight in cold water and drained
2 quarts plus 2 cups chicken stock or low-sodium broth
2 tablespoons unsalted butter
3 pounds meaty country-style pork loin ribs, fat trimmed, meat removed from the bones and cut into 1-inch pieces, rib bones reserved
Salt and freshly ground pepper
1/2 pound thick-cut applewood-smoked bacon, cut into 1-inch pieces
3/4 pound andouille sausage, thickly sliced crosswise
1 large onion, finely chopped
2 medium carrots, finely diced
6 large garlic cloves, chopped
6 large plum tomatoes, seeded and chopped
1 tablespoon chopped thyme
1 bay leaf

In a large saucepan, cover the beans with the stock and bring to a boil. Reduce the heat to moderately low and simmer until the beans are just tender, about 1 hour. Drain the beans, reserving the stock. Return the stock to the saucepan and boil over high heat until reduced to 4 cups, about 7 minutes.

Meanwhile, melt the butter in a large skillet. Working in 2 batches, season the rib meat with salt and pepper and cook over moderately high heat until browned all over, about 4 minutes per batch. Transfer to a platter. Add the bacon to the skillet and cook until the fat is rendered and the meat begins to crisp, about 5 minutes. Transfer the bacon to the platter. Add the andouille to the skillet and cook over moderately high heat until lightly browned, about 3 minutes. Transfer to the platter.

Add the reserved rib bones to the skillet and cook over moderately high heat until lightly browned, about 2 minutes per side. Add to the platter.

Add the onion, carrots and garlic to the skillet and cook over moderate heat, stirring occasionally, until softened and golden, about 8 minutes. Add the chopped tomatoes, thyme and bay leaf and cook, stirring until the tomatoes release their juices, about 3 minutes. Return the rib meat, bacon and andouille to the skillet; stir until heated through.

Preheat the oven to 300°. Scrape the meat and vegetables into a large glass or ceramic baking dish. Nestle in the rib bones and top with the white beans and the reduced stock. Bake the cassoulet for 1 hour and 30 minutes, or until bubbling and the beans on top are crisp. Let stand for 15 minutes. Pick out the bay leaf and serve.

MAKE AHEAD: The baked cassoulet can be refrigerated for up to 4 days. Cover with aluminum foil and bring to room temperature before reheating in a 350° oven for about 40 minutes.


courtesy of: Bob Waggoner, Charleston Grill, Charleston, South Carolina

371. BACON and EGG COAL MINER'S PASTA: RIGATONI alla CARBONARA

yields 4 generous servings


Salt
1 pound rigatoni
1/3 pound bacon, chopped
Drizzle extra-virgin olive oil, plus 2 tablespoons (2 turns around the pan)
4 or 5 cloves garlic, finely chopped
1/4 teaspoon crushed red pepper flakes, a few pinches, crushed in palm of hand
1/2 cup dry white wine or chicken stock
2 large egg yolks
3 tablespoons (about 2 palmfuls) grated Parmigiano Reggiano, plus more, for sprinkling
A handful fresh parsley leaves, finely chopped
A few grinds black pepper

Place a large pot of water on the stove to boil. When water is rolling, add salt and pasta and cook to al dente, about 8 minutes, reserving 1/4 cup pasta water.

While pasta cooks, heat large skillet over moderate heat. Saute pancetta in a drizzle of oil until it browns, 3 to 5 minutes. Add extra-virgin olive oil, garlic, and crushed pepper flake. Saute garlic 2 minutes. Add wine or stock to the pan and reduce liquid by half, 2 minutes.

Beat together egg yolks, cheese, and while whisking vigorously, stir in a ladle of the boiling pasta water. Beat in parsley and pepper and set aside.

Drain pasta. Add pasta to pan with sauce. Toss pasta with pancetta, then add egg mixture and toss 1 minute, then remove from heat. Continue to toss until sauce is absorbed by and thickly coating the pasta. Adjust seasonings with salt and pepper and serve with extra cheese, for passing.


courtesy of: Rachael Ray, New York, New York

370. BACON-FRANK WRAP

8 franks
8 strips bacon
8 slices cheddar or Swiss cheese
1 cup Bar-B-Q sauce
1/4 cup brown sugar

Slitfranks lengthwise and Fill with cheese. Wrap with bacon and secure with toothpicks. Mix Bar-B-Q sauce and brown sugar. Pour over franks in casserole. Bake at 375°F for 35 minutes.


courtesy of: Cajun Clark's Cookbook

369. FETTUCINE ASPARAGUS with SHIITAKE and SMOKED BACON

yields 4 servings


6 oz. Smoked bacon, cut into 1/2" dice
4 tablespoons olive oil
6 oz. fresh shiitake mushrooms, sliced
1 lb. asparagus, cut into 2" piece
12 oz. fresh fettucine
1 tablespoon fresh thyme, finely chopped
2 tablespoon fresh oregano, finely chopped
salt to taste
pepper to taste

Saute bacon in skillet until crisp, remove to a plate. Drain off excess fat, then add olive oil to the skillet and cook the mushrooms until softened. Lightly blanch the asparagus. Cook the pasta briefly in boiling salted water. Drain the noodles and toos with the asparagus, bacon, shiitake and fresh herbs. Season with salt and pepper.


courtesy of: Diane Pariseau, Triology Restaurant, St. Helena, California

368. POTATO and BACON HASH with BELL PEPPERS

6 slices of bacon, cut into 1-inch pieces or 1 (1-inch) wide piece of slab bacon cut into lardons
1 onion, cut into small dice
2 teaspoons minced garlic
1 green bell pepper, cut into small dice
1 red bell pepper, cut into small dice
8 potatoes, peeled, chopped into small dice and blanched
Salt and pepper

In a skillet (cast iron if available) cook bacon to render fat. Strain fat from bacon and set aside. Reserve bacon on paper towels. Use 2 tablespoons of bacon drippings to saute onions, garlic and bell peppers until soft. Add potatoes and cook until tender and crispy. Add reserved bacon and season to taste.


courtesy of: Tanya Holland, Melting Pot

367. BACON-LIVER BAKE

3 slices bacon
2 tablespoons flour
Salt
Pepper
1/2 pound calf liver
1 cup milk
1 1/2 teaspoons minced onion
1/2 cup bread crumbs
1 teaspoon oleo, melted

Fry bacon 'til crisp. Reserve drippings. Mix flour, salt, pepper; coat liver on both sides. Brown in drippings. Place in casserole. Mix rest of flour in drippings, add milk and onion; cook and stir 'til thick and bubbly. Pour over liver, crumble bacon over all. Combine crumbs and oleo and sprinkle on top of casserole. Bake at 350°F for 45 minutes.


courtesy of: Cajun Clark's Cookbook

366. GRILLED QUAIL with BACON BARBECUE

yields 4 servings


8 quail, rib bones removed (about 4 ounces each)
2 teaspoons vegetable oil
2 teaspoons salt
1/4 teaspoon freshly ground black pepper
1/2 cup Bacon-Barbecue Glaze, recipe follows

Preheat a grill.

Pat the quail dry with paper towels and position them in 1 layer on a baking sheet or large plate. Use a pastry brush to lightly coat each quail with some of the oil on both sides. Season the quail with the salt and pepper on both sides.

Transfer the quail to the grill and grill for 3 minutes on each side. Brush the quail with the bacon-barbecue glaze and cook for 1 minute longer, just until the glaze starts to caramelize, turning mid way to ensure even cooking on both sides. Serve immediately.

Bacon Barbecue Glaze:
1 pound bacon, diced
1 cup chopped yellow onions
1/4 cup tomato paste
1 cup apple cider vinegar
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon hot sauce
1 cup brown sugar
2 teaspoons salt
1/2 teaspoon red pepper flakes

Place the bacon in a medium pot and cook until golden brown and the fat is rendered, about 5 minutes. Remove the bacon and drain on paper towels. Remove all but 1/4 cup of bacon fat from the pan. Add the onions and cook, stirring, until the onions are soft, 4 minutes. Add the tomato paste and stir to incorporate. Add the vinegar, soy sauce, Worcestershire, and hot sauce. Stir well and bring to a boil. Add the sugar, salt, red pepper, and cooked bacon, and cook at a boil until the sugar is dissolved, about 3 minutes. Reduce the heat to medium-low and simmer until thickened, 7 to 8 minutes. Remove from the heat.

With a hand-held immersion blender or in a food processor, lightly pulse to finely chop the bacon. Transfer to a bowl until ready to use.


courtesy of: Emeril Lagasse, The Essence of Emeril, 2002

365. HADDOCK caught off Gloucester with TENDER BACON and COLEMAN'S MUSTARD CHUTNEY

yields 4 servings


1/4 cup clarified butter, grapeseed oil, or olive oil
Salt and pepper
4 (7-ounce) fillets of haddock, skin on
1 tablespoon mustard seed
Flour for dusting
1 tablespoon Dijon mustard
1/4 cup fresh bread crumbs
4 tablespoons softened butter
1 whole lemon
Tender bacon, recipe follows
Chutney, recipe follows
Fish sauce, recipe follows

In a large 12-inch saute pan, heat 2 tablespoons of oil over medium heat. Salt and pepper both sides of the fish. Sprinkle the mustard seeds evenly on the skin side of the fish. Dust skin of each filet with a scant amount of flour. Saute the fish, skin side down, until golden brown. Flip the fish over adding more oil as necessary. Remove from the heat. Paint the skin with a smear of Dijon mustard. Sprinkle each fillet with one tablespoon of fresh bread crumbs and one tablespoon of whole butter. Set fish on a small sheet pan. Preheat broiler. Place the fish under the broiler until the crumbs are nice and brown and the fish is cooked just through. Spritz with lemon.

Place the fillet of fish on a plate. Serve with a piece of bacon and a spoon of the braising liquid. A spoon of the chutney goes well on the bacon. Spoon a couple tablespoons of the fish sauce and some All English, All American frites (french fries, gaufrettes, etc.).


TENDER BACON:
2 tablespoons kosher salt
1 1/2 to 2 inches of fresh bacon or pork belly
3/4 cup sugar
1 quart water
3/4 cup Vietnamese fish sauce, Nan Pla

Generously salt the fresh bacon. In a heavy bottom saucepan, cook the sugar and one cup of water over medium high heat. Cook the sugar until it becomes an amber, caramel color. Add the fish sauce and remaining water. In a small roasting pan, place the bacon and caramelized liquid. Cover tightly with aluminum foil, and bake in a moderate oven (325 to 350 degrees) for approximately 2 1/2 to 3 hours. The bacon should be tender when a knife is inserted. Allow the bacon to cool, then slice it into 1/3-inch slices. The bacon should be heated in the liquid (braising) when ready to serve.


FISH SAUCE:
2 haddock carcasses
1 small halibut bone
1 leek, cut into 1/2-inch pieces
1 stalk celery, cut into 1/2-inch pieces
3 sprigs of parsley
6 peppercorns
3 tablespoons grapeseed oil or olive oil
1 cup white wine
Approximately 3 cups of water
1/3 cup heavy cream
8 tablespoons whole butter
Salt and pepper to taste
Spritz of lemon

In a large saucepan, place all the fish bones, leeks, celery, parsley and peppercorns. Sweat together in oil for three to four minutes. Deglaze with white wine. Add enough water just to cover bones, approximately three cups. Simmer for 1 to 1 1/2 hours, then strain. In a one quart saucepan, heat the stock and reduce to one cup of liquid. Add the heavy cream, and reduce by 1/3. Whisk in the butter. Season with salt and pepper to taste and a spritz of lemon.

Yield: 4 servings


CHUTNEY

3 tablespoons Coleman's mustard
5 peeled Granny Smith apples, largely diced
5 plum tomatoes
2 small onions, chopped
2 cloves garlic, chopped
15 dates or prunes, chopped
2 cups golden raisins
2 tablespoons ginger, chopped
1 1/2 cups white vinegar, added
1/2 cup at a time
3 1/2 cups brown sugar
Bouquet garni - 5 peppercorns, 4 coriander, 5 allspice, celery seed, pinch mace, fennel seed, mustard seed, 2 bay leaves, and 2 tablespoons salt (Works well through a coffee filter)

Combine all ingredients. Cook over medium heat for approximately 40 minutes.

Yield: 3 to 4 cups - Will keep in the refrigerator for several weeks.

364. 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, Recipes by Susan Volland, Ten Speed Press

363. CORKSCREW BACON

yields 6 servings


12 strips bacon
3 tablespoons brown sugar
Freshly ground black pepper

Preheat an oven to 350 degrees F.

Line up strips of bacon on a sheet of waxed paper or parchment. Sprinkle half the sugar over top of bacon. Dust bacon with pepper to taste. With your fingers, rub in sugar and pepper. Turn bacon strips over and sprinkle the other side with remaining sugar and pepper to taste, rubbing it in.

Have a broiler pan with a slotted top or a rack set over a baking pan ready. Transfer the bacon strips to it, twisting each piece into a corkscrew as you place it. Place strips close together but do not touch. Bake until bacon is golden brown and crisp, turning with tongs about half way through, about 15 to 20 minutes.


courtesy of: Tori Ritchie, Ultimate Kitchens, San Francisco, California

362. SAUTEED GERMAN SAUSAGES with BACON and APPLE SAUERKRAUT

serves 6


1/4 cup vegetable oil
5 oz. Double Hickory Smoked Bacon, cut into 1/2-inch pieces
1 very large onion, coarsely chopped
2 tablespoons off-dry white wine, such as Riesling
1 large sweet apple (such as Gala or Fuji), peeled, cored, and cut into 1/2-inch pieces
12 juniper berries
4 bay leaves
1/2 teaspoon sugar
Kosher salt and freshly ground pepper
1 cup water
2 1/2 lbs. sauerkraut, drained, rinsed, and squeezed dry (4 packed cups)
12 Weisswurst sausages
Grainy mustard

In a large, enameled cast-iron casserole, heat 2 tablespoons of the oil until shimmering. Add the bacon and cook over moderately high heat until the fat is rendered and the bacon is crisp, about 5 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate.

Add the onion to the casserole, cover partially and cook over moderately low heat, stirring occasionally, until very soft, about 20 minutes. Increase the heat to moderately high. Add the wine, apple, juniper berries, bay leaves, sugar, 1 teaspoon of kosher salt, and 1/2 teaspoon of pepper and boil for 3 minutes. Add the water and the sauerkraut. Reduce the heat to low, cover and cook until the apple is very tender, about 45 minutes.

In a large skillet, heat the remaining 2 tablespoons of oil until shimmering. Poke the sausages several times with a fork and cook them over moderate heat, turning several times, until golden and heated through, about 8 minutes.

Spoon the sauerkraut onto a platter and arrange the sausages on top. Sprinkle the reserved bacon over the sausages and serve with mustard.

Make Ahead: The sauerkraut can be prepared through Step 2 and refrigerated for up to 2 days.

SERVING SUGGESTIONS: In Germany's Pfalz region, cooks braise sauerkraut with onion, apples, seasonings, a touch of sugar, and a little of the region's Riesling wine, creating an addictive accompaniment for juicy weisswurst. The kraut's light sweetness pairs perfectly with a slightly off-dry German Riesling, particularly one from the 2003 vintage; try the appley 2003 Pfeffingen Pfeffo or the minerally 2003 S.A. Prüm Blue Slate.


courtesy of: Lobel's of New York, 1096 Madison Avenue, New York, New York 10028

361. HONEY and BACON FRIED CHICKEN with LEMON GRAVY

serves four


1 chicken, about 4 lbs, cut in serving pieces
1/4 cup Honey
2 tablespoon white wine vinegar
4 bacon strips
1/2 cup vegetable shortening
3 tablespoon flour, all purpose
3 tablespoon whole wheat flour
salt & freshly ground black pepper
1/4 cup chicken stock
1 cup heavy or whipping cream
1 teaspoon lemon juice
1 dash tot pepper sauce
1 teaspoon chives, fresh chopped

Place the chicken in a shallow glass dish or ceramic bowl. Combine the honey with the vinegar and pour over the chicken, turning the pieces to coat with the mixture. Let stand, covered, 2 hours. Saute the bacon in a 12-15 inch cast iron skillet till crisp. Drain on paper towels. Crumble and set aside. Add the vegetable shortening to the bacon drippings. Heat over medium-low heat until hot. Meanwhile, remove the chicken pieces from the marinade and pat dry. Combine the flours, with the salt and pepper to taste on a plate. Coat the chicken pieces well with the flour mixture. Set aside 1 Tbsp of the flour mixture. Gently place the floured chicken skin side down in the hot grease. Slowly fry the chicken pieces until crisp and the juices run yellow when pricked with a fork, about 20 minutes on each side.

Preheat the oven to 375F. Drain the chicken pieces on a paper bag and place on a shallow heatproof serving platter. Place in the oven 12 to 15 minutes.

Meanwhile, discard all but 1 Tbsp drippings from the skillet. Stir in the reserved 1 Tbsp floure mixture. Cook, stirring constantly, 2 minutes. Whisk in the chicken stock and cream, scraping the sides and the bottom of the skillet. Cook over medium heat until thickened, about 5 minutes. Reduce heat to low and stir in the lemon juice and hot pepper sauce. Add salt and pepper to taste. Stir in the chives. Spoon some of the gravy over the chicken pieces and sprinkle with the reserved bacon. Pass the remaining gravy on the side.


courtesy of: Food Down Under

360. CHEDDAR and SMOKED BACON RAREBIT APPETIZERS

serves 4-6 with 16 pieces


4 slices bread, any kind
1½ cups milk
2 cups sharp cheddar, shredded
1 teaspoon Worcestershire Sauce
1/4 cup all purpose flour
8 slices bacon, cooked crisp, drained and crumbled
2 teaspoons Dry Mustard
1 fresh ripe tomato, sliced

Combine the shredded cheese, flour, and mustard in a large plastic bag and shake to mix. Pour the milk in a large saucepan. Cook over medium heat until the milk begins to simmer. Gradually stir in the cheese mixture and worcestershire sauce. Continue to cook and stir until the cheese melts and the sauce is smooth. Toast the bread and cut each slice into quarters. Top each quartered piece of toast with half a tomato slice. Pour cheese sauce over tomato and toast, and sprinkle each piece with bacon crumbs.


courtesy of: Dakin Farm, 5797 Route 7, Ferrisburgh, Vermont 05456

359. WARM POTATO and BACON SALAD with SWEET MUSTARD KETCHUP

serves 4


1 lb. potatoes, peeled
8 slices hickory smoked bacon
3 tablespoons Tracklements Sweet Mustard Ketchup

Boil the potatoes until just cooked.

Chop and fry bacon over medium heat until crispy. Remove from heat and keep warm.

Drain and cube the potatoes and fold carefully together with the cooked bacon. Toss gently with the Sweet Mustard Ketchup and serve warm.


courtesy of: Lobel's of New York, 1096 Madison Avenue, New York, New York 10028

358. CHIPOTLE BACON CORNBREAD

makes 8 servings


1 cup flour
3/4 cup yellow cornmeal
2 tablespoons granulated sugar
1 teaspoon baking powder
1 teaspoon salt
½ teaspoon ground cumin
¼ teaspoon baking soda
1 1/3 cups buttermilk
1 large egg, lightly beaten
1½ tablespoons chopped canned chipotle chiles in adobo
2 tablespoons butter, melted
3 slices bacon, cooked and crumbled
cooking spray

Preheat oven to 425 degrees F; spray an 8-inch square baking pan with cooking spray.

In a large bowl, combine the flour, cornmeal, sugar, baking powder, salt, cumin, and baking soda.

In another bowl, whisk together the buttermilk, egg, and chiles, then gradually whisk in the melted butter.

Stir the buttermilk mixture into the flour mixture, stirring just until moist.

Fold in the cooked and crumbled bacon.

Pour the batter into the prepared baking pan and bake at 425 degrees F until a wooden skewer or toothpick inserted in center comes out clean, about 18 minutes.

Transfer pan from oven to a wire rack and allow to cool for 10 minutes.


courtesy of: Chef Julesong, Puget Sound, Washington, United States