479. APPLE WALNUT and BACON FLAUTAS with BLUE CHEESE

Makes 6 flautas


For the Filling
3 to 4 slices bacon
3 Granny Smith or other tart green apples, peeled, cored, and diced
1-1/2 teaspoons fresh thyme
1/4 teaspoon ground black pepper
Juice of 1 lime
2 teaspoons packed brown sugar or to taste
1/4 cup walnuts, toasted and coarsely chopped
1 cup (4 ounces) crumbled blue cheese or aged goat cheese
Six 8-inch yellow or blue corn tortillas

For the filling, cook the bacon in a large saute pan or skillet over medium heat until the fat has rendered and the bacon is brown but not crisp, about 3 to 5 minutes. Using a slotted spoon, remove the bacon, leaving the fat in the pan. Saute the apples in the bacon fat, stirring gently, for 6 to 8 minutes, or until evenly browned and tender, but not mushy. Add the thyme and remove the apples from the heat. Add the pepper, lime juice, and brown sugar and stir well. Pour the apple mixture into a shallow pan and spread it out to cool to room temperature. Put the cool apple mixture into a medium bowl and stir in the bacon, walnut, and cheese.

Lay the tortillas on a flat surface in a single layer for 3 to 4 minutes, or until they are leathery but not brittle. Heat inch of oil in a skillet to 325 degrees F., or until it is hot but not sizzling. Place 1 tortilla in the oil for 1 to 2 seconds, or until it is pliable. Using tongs, place the tortilla on a paper towel to drain. Repeat this step with the remaining tortillas. Drain them well, blotting the surfaces to take away excess oil. Spoon about 4 tablespoons of the filling in a line down the center of a tortilla and roll it into a tight cylinder. Close the seam with a toothpick. Repeat to roll and seal the remaining tortillas. The flautas may be prepared to this point up to 24 hours in advance, but they must be covered airtight with plastic wrap to keep them from drying or splitting. Refrigerate the flautas until ready to serve them.

When ready to serve the flautas, heat 3 to 4 inches of oil to 375 degrees F., or until sizzling but not smoking, in a large, heavy pot or deep-fryer. Using tongs, add 3 or 4 flautas to the oil and fry for 3 to 5 minutes, or until golden and crisp. Using tongs, transfer the flautas to a baking sheet lined with paper towels. Place the flautas on a wire rack or grill screen set on a baking sheet. Put the pan in the warm oven. Repeat the process to fry the remaining flautas. Remove the toothpicks and serve the flautas at once. If you like, cut the flautas in half on the diagonal with a serrated knife before serving.


courtesy of: ¡cocina! a hands-on guide to the techniques of southwestern cooking by Leland Atkinson, with a foreword by Mark Miller, November 1996

478. ROASTED LEG OF LAMB with BACON and CURRANT JELLY

Serves 6 to 8

1 (6-7 lb.) Boneless Leg of Lamb
Salt and freshly ground pepper
1/2 teaspoon garlic, crushed
Pinch of oregano
10 slices bacon
1 large onion, thinly sliced
6 tablespoons currant jelly, plus more for garnish
Flour (for pan sauce)
Water (for pan sauce)

Heat a medium skillet over medium-low heat. Place the bacon in the pan and cook until some of the fat is rendered but the bacon has not browned. Drain bacon on paper towels.

Rub the lamb with salt and pepper, garlic, and oregano. Allow lamb to reach room temperature and let stand for 1 hour. Preheat oven to 350° F.

Place lamb in a heavy roasting pan. Arrange bacon over top of lamb in a crisscross pattern. Top with the onion slices. Cook 15 minutes.

Remove lamb from oven, and spread the currant jelly on top of the bacon and onions.

Return to oven and baste every 20 minutes with the pan drippings. Continue cooking until an instant-read thermometer inserted in the thickest part reads 135°F, about 2 hours. If the pan juices evaporate, add some water to the roasting pan. Transfer the lamb to a platter. Serve with pan juices and currant jelly.

For pan sauce: Use the pan drippings as a "pan gravy" by adding a bit of flour (and perhaps a little water) to make a thicker gravy for your gravy boat.


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

477. HOT DOGS with MAPLE BACON BAKED BEANS

Servings: 14


1 pound navy beans
4 slices bacon
1/2 cup pure maple syrup
1/3-1/2 cup barbecue sauce
2/3 cup finely chopped onion
1 tablespoon prepared mustard
1 teaspoon salt
14 hot dogs (2 packages)
14 hot dog buns


Rinse beans well. Place in large bowl and add enough cold water to cover the beans by 2 inches. Let beans soak 8-12 hours (longer is fine, too).

Drain and rinse beans; place in heavy kettle (cast iron works great). Add enough cold water to cover the beans by 1 inch. Bring to slow simmer, skimming the surface often to remove foam. While beans are simmering, heat oven to 300-325 degrees. Cook bacon in a skillet; drain strips on paper towels, reserving the fat in the pan (if desired).

After beans have simmered slowly 20-30 minutes, chop the bacon and add it to the beans. Stir in some or all of the reserved bacon fat, if desired. Stir in maple syrup, barbecue sauce, onion, mustard and salt. Return mixture to a simmer. Cover pot tightly and bake until beans are fully tender, 3-4 hours. You want to end up with very tender beans in a thickened sauce. If there’s too much liquid at the end, transfer pot to a stove burner and cook beans over medium high flame, stirring constantly, until liquid is reduced. You can also thicken them by pressing some beans against the sides of the pot.

You may serve the beans right away, but they will taste even better if you: a.) leave them in a warm oven for a couple hours; b.) let them cool down completely and then reheat them; or c.) cool and refrigerate them overnight.

Grill or boil the hot dogs, place them in buns and top with baked beans.


courtesy of: Terese Allen / Organic Valley Family of Farms, CROPP Cooperative, One Organic Way, LaFarge, Wisconsin 54639

476. ROLLED STUFFED ROAST OF VENISON with BACON

6 slices of bacon
1 medium onion, chopped
1⁄2 cup chopped celery
1⁄2 cup chopped carrot
1/3 cup seasoned dry bread crumbs
2 tsp. dried parsley flakes
1⁄4 tsp. salt
1/8 tsp. 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 Tbsp. 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: Woods Smoked Meats, 1501 Business Hwy. 54 West, Bowling Green, Missouri 63334

475. GRIPPERS RABBIT PIE with BACON

Serves four generously


3 young rabbits
1 medium onion
5 rashers of unsmoked bacon
2 cloves of garlic
fresh herbs (rough chop parsley, thyme, chives, to taste)
small glass of dry sherry
frozen short crust pastry (unless you can make your own better)!
seasoning
1/2 pint double cream

Clean and skin bunnies as usual; you can reserve kidneys as garnish. Place in tray, whole and cover with bacon. Cook in moderate oven for about 15 mins. Meanwhile sweat sliced onions and crushed garlic in a pan until soft. Add sherry and reduce. When rabbits cooked, tear off as much meat as possible and add to pan with the bacon, choopped.Throw in herbs, add a little water if neccesary and cream. Roll out defrosted pastry about 1/4 inch thick and eggwash. Place rabbit mix in suitable pie dish and top with pastry. Cook in moderate oven until pastry golden. Pan fry kidneys in a little butter and serve as garnish.


courtesy of: Gripper Hayes / Bowhunting.net

474. BACON-WRAPPED FILET MIGNON MAITRE D'HOTEL

Serves 4 to 10


1 (5 to 7-lb.) beef tenderloin
8 to 10 slices hickory smoked bacon, partially cooked
8 to 10 toothpicks
8 tablespoons butter, softened (do not substitute)
1 teaspoon lemon juice
2 teaspoons fresh parsley, chopped
6 to 8 drops Tabasco
1 teaspoon coarsely ground black pepper

Prepare butter before grilling meat. Combine soft butter with lemon juice, parsley, Tabasco and cracked pepper; reserve for later use. Keep butter mixture at room temperature. Trim off all excess fat. Slice into 1 1/2-inch filets mignons (approx.) 8 to 10). Wrap each in a slice of Edwards' bacon, which has been partially cooked and is still flexible. Secure with a toothpick. Cook in a frying pan or griddle, which has been slightly salted; cook over high or medium-high heat according to personal preference. Top with butter and serve immediately!

Note: A 1 1/2-inch tenderloin should cook 4 to 5 minutes on each side for a medium-rare filet. Chilled meat will take longer to cook. Do not overcook. An elegant entree for a special occasion!


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

473. BROCCOLI SALAD with BACON

serves 6 to 8


1 large head broccoli
1 cup shredded cheddar cheese
1/2 lb. cooked crisp bacon, crumbled
1 med. sweet onion, diced

Dressing:
1/2 cup mayonnaise or Miracle Whip
1/4 cup sugar
1 tablespoon vinegar

Wash and chop broccoli into small pieces; add cheese, onion and bacon. Mix all ingredients for dressing and pour over salad. Mix well. refrigerate overnight before serving.


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

472. GRILLED LAMB CHOPS with APPLE SMOKED BACON, ASPARAGUS, and CLUSTER TOMATOES

serves 4

For the Lamb:
4 loin lamb chops – each about 3/4 –inch thick
OR 4 small filet mignon (tenderloin of beef) steaks – each about 1-inch thick
OR 4 fish* steaks or filets – each about 6 ounces

For the Vinaigrette:
3 ounces, diced apple-smoked bacon
1 teaspoon, chopped garlic
2 tablespoons, chopped shallots (or substitute the white part of scallions)
2 tablespoons, chopped capers
2 tablespoons, chopped black olives
(NOTE: use dry-cured or other high quality olives such as nicoise or kalamata)
1/4 cup, white wine vinegar or Champagne vinegar
1/4 cup, pickling liquid from the caper jar
1/2 cup, full-flavored olive oil – PLUS about 2 tablespoons (divided use)

For the Asparagus and Tomatoes:
1 pound, fresh asparagus, cut into 5-inch lengths
2 firm but ripe cluster tomatoes, prepared as directed
(you will make about 1/2 cup, concasse or 1/4 -inch “cubes”)

To prepare the vinaigrette: In a skillet, cook the bacon until the pieces are crisp. With a slotted spoon, remove the bacon to drain on paper towels (reserve bacon), but leave the rendered fat in the skillet. Reduce the heat to low, and add the garlic, shallots, caper and olives to the fat in the skillet. Cook over low heat until the garlic is a light golden color (do not allow the garlic to become really brown – that will cause it to become bitter). Remove the skillet from the heat and whisk in the vinegar, caper juice and 1/2 cup, olive oil. Stir in the reserved cooked bacon. Set aside.

To prepare the asparagus and tomatoes: Into a large pot of boiling, salted water, drop the asparagus and cook for one or two minutes or until the asparagus is barely tender (it will take more or less time depending on the thickness of the stalks). When just tender, remove the asparagus from the boiling water and place the spears in a large bowl filled with ice and water – or into a sink, running cold water over the asparagus until it is cool. Drain the cool asparagus, toss it with the 2 tablespoons of olive oil and set aside.

Core the tomatoes and make a small “X” on the bottom of each with a paring knife. Lower the tomatoes into boiling, salted water for about 10 –20 seconds, or until you can see the skin loosening at the top or bottom of the tomato. Immediately remove the tomatoes from the boiling water, and place them in a large bowl of ice and water – or place in a clean sink under cold running water to stop the cooking. The skin will slip off easily.

Remove the skin from the tomatoes and cut each one in half from top to bottom. Over a bowl, gently squeeze each tomato half to remove the seeds and juice, using your fingertip to flick away any remaining seeds (discard seeds and juice – or reserve for other use). Cut the tomato pulp into 1/4-inch cubes. This cubed tomato is called “tomato concasse.” Set aside.

To assemble the dish: Make the vinaigrette sauce as directed, along with the asparagus and tomato concasse. Slice the asparagus spears into “coins,” reserving the tips separately. Cook about 1/2 pound, pasta of your choice; drain and rinse pasta with cool water. Drain well and toss pasta with a very small amount of olive oil – just enough to coat the pasta lightly. Then, toss the pasta with the vinaigrette dressing and the sliced asparagus. Top with asparagus tips and tomato concasse (pieces) at serving time. Bring the lamb chops (or beef) to room temperature. Generously salt and pepper the meat, and cook over high heat in a skillet (using a small amount of olive oil) or on a barbeque grill, for about 3 minutes per side for lamb chops – or 4 minutes per side for beef (medium rare). Set aside on warm plate(s) or platter.

[If using fish, lightly dredge the fish is seasoned flour or breadcrumbs and sauté in olive oil over medium heat, for 7-8 minutes per inch of thickness, or until just cooked through. Set aside on warm plate(s) or platter.]

In the same skillet in which the meat or fish was cooked, or on the barbeque grill, cook the asparagus, turning often until hot throughout. Place the asparagus spears on top of the meat or fish pieces, dividing the spears between each serving. Spoon over the vinaigrette, and garnish with the tomato “concasse.” Serve immediately.


courtesy of: Melinda Lee Live

471. CORN and BACON CUSTARD PUDDING

serves 2


2 cups, fresh corn kernels (use best-quality defrosted or canned corn if fresh is unavailable)
1 1/2 cups, milk
2 tablespoons, unsalted butter – plus more to butter the baking dish
2 tablespoons, all-purpose flour
2 eggs – beaten
1/4 teaspoon, salt
1/4 teaspoon, freshly ground pepper
3 slices, thick-cut bacon – fried until crisp and then crumbled
1/4 cup, grated Cheddar cheese
chopped green onions for garnish
[If serving as a breakfast dish: warm maple syrup to drizzle over]

Soak the corn in the milk for 15 minutes. Preheat the oven to 350 degrees. Generously butter a 1-quart baking dish.

Melt the 2 tablespoons of butter in a saucepan over medium heat. Whisk in the flour, and cook – stirring constantly – for 2-3 minutes.

Drain the corn and whisk the milk into the flour mixture. Simmer until slightly thickened – about 5 minutes.

Remove the pan from the heat, and whisk in the eggs. Stir in the corn, salt, pepper and bacon.

Pour the mixture into the prepared baking dish, and sprinkle the grated cheese on top. Place the dish in the preheated oven and bake for about 45 minutes – until the custard is brown on top and firm to the touch. Allow the custard to rest for 10 minutes before serving – then spoon it into bowls and top with the chopped green onions.

NOTES: This dish may be made ahead and refrigerated, if desired. It will lose some of its light, velvety texture, but some believe that the flavor is even better when made ahead.

If made ahead, warm the refrigerated, baked custard in a 375-degree oven for about 20 minutes, or until heated through. Spoon into shallow bowls and garnish with the chopped green onions.


courtesy of: Breakfast in Bed, Jesse Ziff Cool, HarperCollins, 1997

470. CREAMY TOMATO, BACON, and BLUE CHEESE LINGUINE

1 tablespoon butter
2 tablespoons chopped shallots
1 1/2 teaspoons chopped garlic
1 1/4 cups heavy cream
2 tablespoons fresh parsley
1/4 teaspoon fresh oregano
1/2 teaspoon fresh basil
Peeled, seeded and chopped plum tomatoes (about 4 cups)
12 ounces linguine
4 chopped bacon slices
1/4 cup fresh cilantro
1 cup grated parmesan cheese
1/3 cup crumbled blue cheese

Melt butter in large saucepan over medium heat. Add shallots and garlic, sauté till translucent, about 2 minutes. Stir in cream and chopped parsley, oregano and basil. Simmer till sauce is reduced to one cup, about 3 minutes.

Fry bacon in large, heavy skillet over medium-high heat till crisp. Drain all but 1 tablespoon drippings from pan. Add tomatoes, chopped cilantro and cream sauce; simmer till heated through, about 3 minutes. Combine 1/2 cup parmesan cheese and 1/3 cup blue cheese in small bowl. Add by handfuls to sauce mixture and stir till melted. Season to taste with salt and pepper.

Cook linguine in large pot of boiling, salted water till almost tender, stirring occasionally. Drain pasta. Add to sauce and toss to coat. Transfer to large bowl. Sprinkle pasta with remaining 1/2 cup Parmesan cheese and serve.


courtesy of: Jo-Anne Ohms, John Scheepers, Bantam, Connecticut

469. SUNGOLD TOMATO and BACON SALAD with SOFIA or PIPER'S PYRAMID

4 slices french bread (sauteed until golden brown in butter)
4 slices Sofia or Pyramides
8 pc sungold tomatoes, quartered
1 pc baby fennel bulb, thinly sliced
2 pc radishes, thinly sliced
1 tablespoon chopped fresh herbs
1 teaspoon olive oil
salt
fresh ground black pepper
4 slices bacon, finely julienned and rendered crisp, (keep warm)
Manodori Balsamico

Place a slice of Sofia on a sauteed slice of french bread. Toss the tomatoes, baby fennel, radishes and herbs with olive oil, salt and pepper. Add the warm bacon at the last minute. Drizzle with balsamico.


courtesy of: Capriole Goat Cheese, Judith Schad, PO Box 117, 10329 Newcut Road, Greenville, Indiana 47124 / Sarah Stegner, Ritz Carlton, Chicago, Illinois

468. DANDELION SALAD with BACON

greens, 4 medium servings
4 hard cooked eggs, sliced or quartered
8 slices bacon, cut in 1 in. pieces
3-4 tablespoons olive oil
2 tablespoons vinegar
2 apples, peeled and sliced
Salt and pepper

Brown bacon in pan large enough to accomodate the greens. Remove. Add olive oil to pan. Add apple slices and dandelion greens to pan. Toss greens and apples until the greens are wilted. Season with salt and pepper. Add bacon, eggs and vinegar to pan.


courtesy of: Chef Parker Bosley, Parker's New American Bistro, 2801 Bridge Avenue, Cleveland, Ohio 44113

467. GNOCCHI with COTTAGE CHEESE and BACON

2-lb bag of frozen gnocchi
1 lb cottage cheese
1 lb bacon

Cook gnocchi as directed on package. While gnocchi is cooking, fry the pound of bacon. Drain the bacon on paper towels and pat to remove excess grease. Cut or break (depending on how crispy you like your bacon) the bacon into 1' pieces. Drain the gnocchi and put back into boiling pot. Add cottage cheese and mix well. Add bacon pieces last to maintain crispness. Salt and pepper to taste.


courtesy of: WQED Multimedia, 4802 Fifth Avenue, Pittsburgh, Pennsylvania 15213, (412) 622-1300 / Felicia Richards, Glassport, Pennsylvania

466. SAVORY RED BEANS and RICE with BACON

1 slice bacon, chopped
1 cup onion chopped
1 14 ½ oz. can reduced-sodium chicken broth
¾ cup regular brown rice
¾ cup sliced celery
¼ teaspoon salt
¼ teaspoon bottled hot pepper sauce
1/8 teaspoon ground black pepper
1 15 ½ oz. can dark red kidney beans
1 medium green sweet pepper, cut into bite-size strips

In a 10 inch skillet cook and stir bacon over medium heat until bacon is crisp. Reserve 1 teaspoon of the drippings in the pan. Drain bacon on paper towels. Cook onion in reserved drippings till tender, but not brown. Add bacon, broth, uncooked rice, celery, salt, hot pepper sauce and pepper. Bring to boiling, reduce heat, cover and simmer for 40 minutes.

Add the undrained beans and sweet pepper strips. Cover, simmer for 5 more minutes. Serve immediately. Makes 4 main dish servings or 6 side dish servings.

courtesy of: Better Homes and Gardens Magazine / HealthQuest, 900 SW Jackson, 920-N, Topeka, KS 66612, 785-296-4304

465. VEAL with BACON

Serves 2


1 lb veal sirloin (fillet) or veal rump, cut in a 1 1/4 inch thick slice
2 tablespoons extra virgin olive oil
Salt
1/2 teaspoon finely and freshly ground pepper
2 slices smoked bacon, cut 1/2 inch thick
12 garlic cloves, peeled
1 teaspoon rosemary leaves
6 sage leaves
3 bay leaves
2 tablespoons dry white vermouth
12 black olives

Brush the veal on both sides with 1 tablespoon oil. Season with salt and the pepper on both sides. Let stand for 30 minutes. Cut the bacon into 1/4 inch julienne.

Pour the remaining oil into a 9 inch cast-iron pot or pan. Add the bacon, garlic, rosemary, sage and bay leaves and mix well. Place the meat in the pot and cook over gentle heat for 8 minutes on each side. Stir the garlic and bacon regularly.

Remove the meat and keep it warm between 2 dishes. Cook the garlic and bacon for another 5 minutes, stirring, over gentle heat. Spoon off the rendered fat. Add the vermouth and cook until evaporated. Add the olives. Add 2 tablespoons water and the juices from the meat and mix well. Return the meat to the pot and warm over gentle heat for 3 minutes, stirring it in the sauce.

TO SERVE: Arrange the meat on a platter. Garnish with the garlic and bacon and blanket with the sauce. Serve hot, with Mashed Potatoes.


courtesy of: The Heritage of French Cooking, by Annie Hubert-Bare. Random House, 1991.

464. CAVATELLI with BACON and ARUGULA

Serves 4


1/4 pound sliced bacon, cut crosswise into 1/2-inch strips
1 onion, chopped
1 3/4 cups crushed canned tomatoes (one 15-ounce can)
3/4 teaspoon salt
1/4 teaspoon fresh-ground black pepper
1 pound frozen cavatelli
1 1/4 cups arugula, stems removed, leaves torn in half (one 2-ounce bunch)
1/3 cup grated Parmesan cheese

In a large stainless-steel frying pan, cook the bacon over moderate heat until almost crisp. Remove with a slotted spoon. Pour off all but 1 tablespoon of the fat from the pan.

Reduce the heat to moderately low. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the tomatoes with their juice, the salt, and the pepper and bring to a simmer. Cover and cook for 10 minutes.

In a large pot of boiling, salted water, cook the cavatelli until just done, about 10 minutes. Drain and toss with the sauce, bacon, arugula, and 1/4 cup of the Parmesan. Stir until the arugula just wilts. Sprinkle the remaining Parmesan over the top.


courtesy of: "Quick from Scratch - One Dish Meals" / Food & Wine

463. CHEDDAR BACON and DRIED APPLE SPREAD

Makes about 1 1/4 cups


1 cup grated sharp Cheddar cheese
3 slices bacon, cooked crisp and crumbled
3/4 cup finely chopped dried apples
2 teaspoons minced bottled chutney
1 tablespoon mayonnaise
3 tablespoons plain yogurt
2 teaspoons snipped fresh chives

In a medium bowl, stir together cheese, bacon, dried apples, chutney, mayonnaise, yogurt and chives. Arrange spread in attractive serving bowl; place on tray surrounded by assorted crackers, breads and vegetables.

Good vegetable choices: sliced cucumbers, trimmed green onions, baby carrots, celery sticks, red pepper slices, trimmed radishes, jicama slices


courtesy of: National Pork Board

462. CHICKEN with BACON and CREAMY MUSTARD and DILL SAUCE

Serves 4


4 chicken filets
butter for frying
250 ml double cream
2 teaspoons Dijon mustard
2-3 cloves of young garlic, skins off & slightly crushed
100 grams of smoked bacon rashers, chopped
3-4 tablespoons fresh dill, chopped

Heat the butter in a heavy-bottomed frying pan. Add chicken fillets and brown on all sides (7-8 minutes in total). Pour over the cream, add garlic cloves and mustard. Cover the pan and simmer on a medium heat for about 10 minutes. Add the chopped dill, season with salt and pepper. Meanwhile, fry chopped bacon on a dry non-stick pan until golden brown and crispy. To serve, place chicken fillets on heated plates, pour some sauce on top and sprinkle with crispy bacon.


courtesy of: Pille, Edinburgh, Scotland / Nami-Nami

461. LOBSTER BLT

Makes 2 very generous sandwiches


For the lobster salad and sandwich
two 1 1/4-pound live lobsters, or 1 3/4 cups cooked lobster meat
Salt
4 ounces great-quality thick-sliced smoked bacon (3 to 4 slices)
1 stalk celery, finely diced
1 tablespoon fresh lemon juice
Sea salt and freshly ground black pepper
4 slices brioche bread, white bread, a crusty roll, or your favorite bread
4 Romaine or Buttercrunch lettuce leaves
2 to 4 thick slices vine-ripened tomato

For the basil aïoli
1 cup mayonnaise
1/4 cup thinly sliced basil leaves
2 1/2 teaspoons olive oil
Salt and freshly ground black pepper to taste

To cook the lobsters: Fill a large pot with enough water to come about 2 inches up the sides of the pot. Bring to a boil over high heat. Add a pinch of salt. Add the lobsters, shell side down, cover, and let steam for 12 minutes. Drain the lobsters and let cool.

When the lobster is cool enough to handle, remove the meat from the tails and claws and very coarsely chop. You should have between 1 2/3 and 1 3/4 cups of meat. Set aside in a medium bowl. )Save the bodies and shells for snacking on or for making a lobster broth).

Cook the bacon in a skillet until crisp on both sides, about 10 minutes. Drain on paper towels and set aside.

To make the basil aïoli: In a small bowl, whisk together the mayonnaise, basil, and oil. Season to taste with salt and pepper. Cover and refrigerate; the aïoli will keep for several days. (You will have more aïoli than you need here; save for use in chicken sandwiches, chickensalad, roast beef and cheddar cheese sandwiches, and more.)

Add the celery to the lobster. Fold in 2 tablespoons of the aïoli and the lemon juice to lightly coat the ingredients. Season with salt and pepper. Store in the refrigerator for up to 6 hours if not making the BLTs at once.

To assemble a BLT: Lightly toast the bread. Spread the toast with a light dollop of the basil aïoli, just under a tablespoon on each piece of bread. Divide the bacon, lettuce leaves, tomato slices, and lobster salad between 2 slices of the toast. Cover with the remaining 2 slices toast. Slice the sandwiches in half on the diagonal.

courtesy of: Stonewall Kitchen Favorites, by Jonathan King, Jim Stott, and Kathy Gunst, Clarkson Potter

460. SEARED SCALLOPS with PEA PUREE, CRISPY BACON, and MINT OIL

Serves 6


For the pea purée
8 oz English garden peas, shelled weight 4 leaves of mint
salt and pepper
2 oz unsalted butter

For the scallops
6 slices good-quality streaky bacon, rind removed and cut into thirds
18 large king scallops (preferably Cornish), with muscle and roe removed
Maldon sea salt
Mild olive oil, for frying

For the mint oil
3 1/2 fl oz mild olive oil
3 large sprigs mint, stems removed
1/4 tsp caster (superfine) sugar

For the honey vinaigrette
3 1/2 fl oz light olive oil
1 tbsp white wine vinegar
1/2 tsp runny honey

To serveSalad leaves such as frisée or lamb's lettuce

To make the mint oil, put all the ingredients in a blender and whizz. Chill for 2 hours to let the flavour develop, then strain.

Cook the peas with the mint in salted, boiling water until just tender but not soft. Drain and refresh in very cold water.

Purée the peas in a blender until very smooth, or push through a sieve.

Grill the bacon, put it on kitchen paper and keep warm.

Heat 2 large frying pans until very hot but not smoking. Season the scallops on both sides with sea salt. Add 15 ml (1 tbsp) mild olive oil to each pan and then put in the scallops. They should sizzle. Cook each scallop for 45 seconds on each side, then remove from the pan and keep somewhere warm.

Whisk all the honey vinaigrette ingredients together.

Divide the pea purée between 6 warmed plates and place 3 pieces of bacon across each portion. Arrange 3 scallops around the purée and drizzle with the mint oil. Put some salad leaves dressed with honey vinaigrette on top.


courtesy of: The Gastropub Cookbook, by Diana Henry, Mitchell Beazley, Inc., 2003.

459. RED CHILE RICE with SHRIMP and BACON

Serves 6


4 thick slices smoked bacon, cut into 1/2 inch pieces
2 cups rice, preferably medium grain
2 cups Mellow Red Chile Salsa
1 1/2 cups hot rich-tasting chicken broth or hot water
1/2 teaspoon salt
4 green onions, sliced crosswise 1/4 inch thick
1 pound medium-large (about 24) shrimp, peeled and deveined
1/2 cup chopped fresh cilantro

Heat the oven to 350 degrees. In a 3-quart ovenproof saucepan, cook the bacon over medium heat, stirring, until crispy and brown, about 5 minutes. Remove with a slotted spoon, leaving behind the fat (you'll need a generous tablespoon to fry the rice). Set the crisp bacon aside. Add the rice to the pan and cook, stirring, until lightly browned, about 5 minutes.

Add the salsa and stir for 1 minute, then add the broth, salt and green onions. Bring to a boil, stir once, cover tightly and bake for 25 minutes. Remove from the oven.

Uncover and lay the shrimp on top of the rice mixture; re-cover and bake until the shrimp is opaque, 7 to 10 minutes. Sprinkle with the cilantro and crispy bacon, mix everything thoroughly with a fork and serve.


courtesy of: Salsas that Cook, by Rick Bayless

458. ESCAROLE and BACON CROSTINI with MOSTARDA

makes 4 servings


1 medium head of escarole (about 13 ounces), halved lengthwise
6 tablespoons extra-virgin olive oil, divided, plus additional for brushing
1 1/2 teaspoons coarse kosher salt, divided
Freshly ground black pepper

1 tablespoon plus 1 teaspoon red wine vinegar
1 large garlic clove, minced, plus 1 garlic clove, halved
8 bâtarde slices or large baguette slices or four 5x3-inch country-style bread slices, cut in half crosswise

8 thick slices applewood-smoked bacon, halved crosswise

2 8-ounce balls burrata cheese, each cut into 4 slices
8 teaspoons mostarda

NOTE: If you can't find burrata, substitute fresh whole-milk mozzarella.

Place escarole in bowl. Drizzle with 2 tablespoons oil; sprinkle with 1 teaspoon salt and pinch of ground black pepper. Let stand 5 minutes.

Heat large skillet over high heat. Cook escarole until browned and wilted, about 6 minutes; turn and cook until tender, about 3 minutes. Transfer to cutting board and cool. Cut off root end and any blackened pieces from escarole and discard, then coarsely chop escarole.

Whisk 4 tablespoons oil, vinegar, minced garlic, and 1/2 teaspoon salt in medium bowl. Season with pepper. Add escarole and toss to coat; let stand at least 15 minutes and up to 30 minutes.

Preheat oven to 400°F. Brush bread slices on 1 side with additional olive oil. Place oiled side up on baking sheet and bake until golden, about 6 minutes. Rub bread with halved garlic.

Meanwhile, cook bacon in large skillet over medium-high heat until brown but not crisp.

Place 2 crostini on each of 4 plates. Divide escarole among crostini; top each with 1 bacon piece and 1 cheese slice. Sprinkle with salt and black pepper. Top each with 1 teaspoon mostarda.

Ingredient guide: A sweet-tart Italian condiment made of fruit preserved in syrup, mostarda contains only a bit of mustard and is served like a chutney with savory foods. You'll find it at some supermarkets, Italian markets, specialty foods stores, and cheese stores. Burrata, mozzarella filled with cream and curds, is available at some supermarkets, Italian markets, and cheese stores.


courtesy of: Nancy Silverton, Bon Appétit, March 2006

457. BACON BUTTERMILK WAFFLES with BLACKBERRY SYRUP

makes 4 Belgian or 8 standard waffles, serving 2 generously


6 bacon slices
1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup well-shaken buttermilk
1 large egg
For blackberry syrup
1/2 cup picked-over blackberries
1/2 cup pure maple syrup

Garnish: 1/2 cup blackberries

Preheat a well-seasoned or non-stick Belgian or standard waffle iron. Preheat oven to 200° F. Finely chop bacon and in a skillet cook over moderate heat, stirring, until crisp. Into a large bowl sift together flour, sugar, baking powder, baking soda, and salt and stir in buttermilk, egg, and bacon including bacon fat (about 1/4 cup) until smooth (batter will be very thick).

Make syrup: Halve berries lengthwise. In a small saucepan simmer berries with syrup over moderately low heat 1 minute.

Spoon batter into waffle iron (using 1 cup batter for two 4-inch-square Belgian waffles or four 4-inch-square standard waffles), spreading evenly, and cook according to manufacturer's instructions. Transfer waffles to a baking sheet and keep warm, uncovered, in middle of oven. Make more waffles with remaining batter in same manner.

Serve waffles with blackberry syrup and garnish with blackberries.


courtesy of: Gourmet, August 1997

456. BACON-WRAPPED CHICKEN DRUMSTICKS with PLUM SAUCE

Serves 4


8 chicken drumsticks
1/2 teaspoon salt
1/2 teaspoon pepper
1 small garlic clove (optional), minced
8 rashers bacon
1 tablespoon vegetable oil

For Plum Sauce:
4 oz. plum jam
1 tablespoon apple cider vinegar, or to taste
1 tablespoon mild chili sauce, or to taste

Prepare a fire in a grill. Rub drumsticks with salt, pepper and garlic, if using. Wrap a strip of bacon firmly around each drumstick, securing ends with toothpicks. Brush with vegetable oil and grill, turning frequently and brushing with additional oil, for about 12 minutes, or until cooked through. To test for doneness, pierce meat in the thickest part with a thin skewer. The juices that run out should be clear.

Heat jam for sauce with apple cider vinegar and chili sauce in a small pan or microwave oven and beat together, Arrange hot drumsticks on a platter around a dish of the sauce for dipping.


courtesy of: The Barbecue Cookbook

455. RABBIT with CALVADOS, PORT, THYME, BACON and JUNIPER

Serves 4


2 rabbits, skinned and jointed
2oz bacon, derinded and chopped
7oz onion, peeled and chopped
6-7 juniper berries
2 sprigs fresh thyme
2fl oz Calvados (can use brandy or cider)
2fl oz Port (can use red wine)
8fl oz water
1oz butter
1 tbsp vegetable oil
salt and freshly ground black pepper to taste

Heat the oven to 350F. In a deep fireproof casserole dish, melt the butter and oil and sweat the onions and bacon for about 2 minutes or until soft. Remove the onion and bacon (keep warm) and brown the rabbit joints on all sides in the residue. Return the onion and bacon, add the thyme and crushed juniper berries. Flambé with the calvados, add the port and water to moisten. Season. Cover and cook in the oven for about 1 hour. Remove from the oven and stand for 10 minutes before serving. Serve with mashed potato, carrots and green vegetables or red cabbage and orange or even rich brown lentils and glazed carrots.


courtesy of: Burrastow House Hotel, Walls, Shetland. ZE2 9PD / Tel: 01595 809307

454. ROASTED ELK TENDERLOIN with BACON-WRAPPED SALSIFY, JERUSALEM ARTICHOKES, and CREAMY WILD MUSHROOM SAUCE

yields 4 servings


4 cups water
4 cups whole milk
2 bay leaves
10 black peppercorns
16 stalks salsify, peeled
16 slices smoked bacon
1/4 pound (1 stick) butter, divided
2 pounds elk tenderloin, completely cleaned
6 Jerusalem artichokes, peeled sliced into 1/8-inch rounds
1-ounce diced shallots
4 ounces baby arugula
Mushroom Sauce, recipe follows
Chopped chives, for garnish

In a large saucepan or stockpot, combine 4 cups water with the milk, bay leaves, and peppercorns. Bring to a simmer and then poach peeled salsify; cook just until the salsify is soft, but not mushy. Remove the salsify from the poaching liquid, and refrigerate. Once the salsify is cooled, wrap 1 slice of bacon around each stalk of salsify.
Preheat the oven to 350 degrees F.

Roast the bacon wrapped salsify in the oven until the bacon browns slightly, about 10 to 15 minutes.

Meanwhile, in a medium ovenproof skillet, melt 1/2 stick butter over medium-high heat. Add elk tenderloin to hot pan and sear until browned on both sides, and then transfer pan to oven and roast until cooked to desired doneness. (Be careful, as elk tenderloin cooks quickly.)

In a medium skillet, melt 1/2 stick butter over medium-high heat. Add Jerusalem artichokes and saute until the edges turn slightly brown. Then add shallots and saute for 1 minute more. Add arugula and remove from heat.

In the center of the plate, make a circle of wild mushroom sauce. Place the salsify on top of the sauce, and the artichoke-arugula mixture on top of the salsify. Slice the elk tenderloin and place on top of the artichoke-arugula mixture. Garnish with chives.

Mushroom Sauce:
1/4 pound (1 stick) butter
1 pound mixed wild mushrooms, cleaned
3 ounces diced shallots
1 teaspoon chopped fresh thyme
2 cups heavy cream
2 tablespoons aged sherry vinegar
2 ounces foie gras, optional
Salt and pepper

Melt 1 stick butter in a large skillet over high heat. Add mushrooms and saute over high heat until browned. When mushrooms have browned, add 3 ounces diced shallots and the thyme. Cook mixture for 2 minutes more and then add cream. Reduce heat to a simmer and cook until the cream has reduced by half. Next, pour mixture into blender*, add sherry vinegar and foie gras, if using, and blend until smooth. Season with salt and pepper to taste.

NOTE:When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.


courtesy of: Chef Warren Schwartz, Saddle Peak Lodge, Calabasas, California

453. WARM BEETROOT SALAD with ORANGE, BACON, and CARAWAY

Serves: 4


300 grams beet root trimmed
4 rashers of smoked streaky bacon
1 tablespoon olive oil
3 oranges skinned & sliced
2 teaspoon caraway seeds
1 clove garlic crushed
5 tablespoon orange juice
1 teaspoon sugar
salt and pepper

Preheat the oven to 400° F. Place the beets in a baking dish with ½ cm of water, cover and bake until they are tender. This will take about 45 minutes depending on size.

Skin the beetroots, trim the ends and slice into thick batons or wedges.

Heat the oil in a large frying pan; fry the bacon until starting to brown and remove from the pan. Whilst pan is still hot add caraway seeds and garlic. Fry for a few minutes but before the garlic browns, add the orange juice and sugar.

Mix thoroughly and bring to the boil. Tip in the beetroot and coat with the hot dressing. Season well. Stir in the orange pieces and then sprinkle with bacon pieces.


courtesy of: Riverford Organic Vegetables Limited, Wash Barn, Buckfastleigh, Devon, TQ11 0LD

452. PARSNIP-APPLE HASH with BACON

½ cup diced bacon (about 2 oz.)
3 tablespoons unsalted butter
1 onion, cut into ¼-inch dice (about 1 cup)
2 parsnips, peeled and cut into ½-inch dice (about 2 2/3 cups)
1 apple, peeled, cored and cut into ½-inch dice (about 1 ¼ cups)
1 red bell pepper, seeded and cut into ¼-inch dice (about 1 cup)
2 teaspoons chopped fresh thyme
Kosher salt and freshly ground black pepper

Washington State is the number one apple producer in the United States. Pairing apples with parsnips brings out the earthy sugars of these underappreciated root vegetables. This dish is best made just before serving to highlight the contrast of the soft, sweet parsnips with the crunchy, tart apples. In a large saute pan over medium-high heat, brown the bacon until crisp, about 3 minutes. Remove the bacon and set aside, leaving the bacon fat in the pan. Add the butter and onion and cook, stirring, until translucent, about 2 minutes. Add the parsnips and cook, stirring, until soft and golden brown, about 10 minutes. Add the apple, bell pepper, and thyme and continue to cook, stirring, until they caramelize a bit, about 5 minutes. Stir in the reserved bacon, season to taste with salt and pepper, and serve hot.


courtesy of: Tom Douglas, Chateau Ste Michelle Winery, 14111 NE 145th, Woodinville, Washington 98072

451. CRUNCHY CALIFORNIA ALMONDS and BACON and TOMATO SPAGHETTI

makes 4 to 5 servings


1 lb spaghetti
5 oz diced bacon
cloves garlic, peeled and cut in thin slivers
3 oz blanched and chopped California Almonds
5 oz baby plum tomatoes (Santa Anna or Pomodorino), halved
2-3 tablespoons pesto
250ml carton crème fraiche
salt and pepper
Freshly grated Parmesan to serve

Cook the pasta in boiling salted water according to packet instructions.

Meanwhile fry the bacon in a large frying pan without any fat.When the bacon is beginning to brown, reduce the heat and add the garlic, California Almonds and tomatoes. Cook gently for about 5 minutes until the almonds are golden brown and the tomatoes have softened.

Stir in the pesto and crème fraiche and heat for 1-2 minutes, stirring. Season to taste.

Drain the spaghetti. Put into a large warm serving dish. Pour over the sauce and toss well together. Serve sprinkled with freshly grated Parmesan.


courtesy of: The Almond Board of California, 1150 Ninth Street, Suite 1500, Modesto, California 95354 USA, Telephone: (209) 549-8262

450. ZUCCHINI SOUP with BACON

Serves 6-8


1 onion, sliced
2 cloves garlic, roughly chopped
3 pounds zucchini (8 or so medium ones), chopped
2 cups chicken or vegetable stock
2 cups water
1/2 cup parsley leaves
3 Tbs. chopped fresh basil
4 strips bacon, fried, drained and crumbled
Salt and pepper
Freshly grated Parmesan cheese
Store-bought or homemade croutons
Additional chopped basil for garnish

Place onion, garlic, zucchini, stock, water, parsley, basil, bacon and dashes of salt and pepper in a large stockpot. Simmer until zucchini is very tender. Process in a blender until very smooth. Adjust seasoning. Serve hot, sprinkled with freshly grated Parmesan cheese, croutons and additional chopped basil.


courtesy of: Mariquita Farm, P.O. Box 2065, Watsonville, CA 95077

449. BACON, PEANUT BUTTER and SPROUTS SANDWICH

bacon, cooked crispy
peanut butter (the kind that is just ground peanuts, no added sugar or preservatives)
sprouts (i.e. alfalfa)
2 slices rye bread, lightly toasted

Spread the peanut butter on one side of one of the pieces of rye toast. Top with bacon. The bacon should completely cover the peanut butter, make sure you have plenty. Top the bacon with sprouts. Cover the whole thing with the other slice of rye toast. Slice in half and enjoy!


courtesy of: Becky Muzychka, Fort Lauderdale, Florida