965. SPINACH SALAD with MAPLE BACON and WINTER SQUASH

yields 4 servings


1 1/2 pounds loose leaf spinach, stemmed and cleaned
1 white acorn squash (or other winter squash)
1 yellow acorn squash (or other winter squash)
1 red onion, thinly sliced
2 cloves garlic, minced
1 tablespoon extra virgin olive oil
salt and freshly ground black pepper to taste

Cut squashes in half, with spoon, scoop out seeds. Slice squash in 1/2-inch slices. Heat large skillet with olive oil. Sauté squash until lightly golden. Add onion, garlic, salt and pepper. Sauté 2 minutes. Set aside. Keep warm.


Maple Bacon

8 slices bacon
1/4 cup honey
1/4 cup brown sugar

Line cookie sheet with parchment paper. Lay out bacon. Drizzle with honey and sprinkle on brown sugar. In a 350°F oven, place cookie sheet and cook for 10-12 minutes until bacon is crisp. Set aside.


Pomegranate Vinaigrette

3/4 cup peanut oil
1/4 cup shallot, minced
2 1/2 tablespoons crushed black peppercorns
2 teaspoons granulated sugar
1 tablespoon pomegranate molasses (Available in gourmet markets)
1/4 cup red wine vinegar
salt and freshly ground black pepper to taste

Place shallot and peppercorns in a stainless steel bowl. Add peanut oil and whisk in vinegar, sugar, molasses, salt and pepper.

To serve, place squash on bottom of plate. Drizzle some vinaigrette on squash. Place spinach in salad bowl. Break up bacon and toss with spinach. Ladle vinaigrette over lettuce and toss. Place a small mound of spinach in center of plate and serve.


courtesy of: Michael Smith (Michael Smith, 1900 Main Street, Kansas City, Missouri) and Debbie Gold (40 Sardines, 11942 Roe Avenue, Overland Park, Kansas)

964. WHITE BEAN and BACON SOUP with ESCAROLE

makes about 10 cups; serves 8 to 10


2 tablespoons extra-virgin olive oil
10 ounces applewood-smoked slab bacon, cut into 3/4-inch cubes
2 medium onions (about 6 ounces each), finely chopped
1 large shallot, finely chopped
1 garlic clove, minced
2 quarts homemade or low-sodium store-bought chicken stock
1 pound dried white beans, soaked overnight, drained, and rinsed
3 large thyme sprigs
1/4 teaspoon cayenne pepper
coarse salt and freshly ground pepper
1 head escarole, cut crosswise into strips

Heat oil in a large, heavy saucepan over medium heat until hot but not smoking. Add bacon, and cook, stirring occasionally, until crisp, about 12 minutes. Using a slotted spoon, transfer to a plate.

Add onions and shallot to pan; cook, stirring occasionally, until onions are translucent and soft, about 8 minutes. Add garlic; cook 1 minute more

Return bacon to pan. Stir in stock, beans, thyme, cayenne, and 1 teaspoon salt; season with pepper. Bring to a boil. Reduce heat; cover, and simmer 30 minutes. Uncover, and cook until beans are tender, about 1 1/2 hours more.

Stir in escarole. Cook 2 minutes. Season with salt and pepper.


courtesy of: Community Farms Outreach - Waltham Fields Community Farm, 240 Beaver Street, Waltham, Massachusetts 02452, (781) 899-2403

963. BRUSSEL SPROUTS with BACON and CHESTNUTS

makes 6 servings


1/2 pound chestnuts
1 pound Brussels sprouts
2 slices thick-cut bacon
1 shallot, minced
3 tablespoons red wine vinegar
salt
freshly ground black pepper

Roast the chestnuts: Heat the oven to 350 degrees. With a small knife, score the chestnuts with an "X" on the flat side of the shell. Roast them on a baking sheet until the shells curl and darken where they have been scored, 25 to 30 minutes.

Remove the chestnuts from the oven and immediately cover them with a towel that has been soaked in ice water and wrung out. When the chestnuts are just cool enough to handle, peel away the shells and the thin skin covering the chestnut meat. Cut the chestnuts in quarters and set aside.

Trim the Brussels sprouts: Cut off the hard surface of the stem; remove any loose or yellowing leaves and cut a deep "X" in the base to allow the heat to penetrate to the center.

In a vegetable steamer, steam the Brussels sprouts, tightly covered, until they are just beginning to become tender, 6 to 7 minutes. They should still be slightly crisp at the center and bright green. Remove from the heat and set aside. (The dish can be made to this point up to 2 days in advance and the chestnuts and Brussels sprouts refrigerated tightly sealed.)

Cut the bacon crosswise into thin strips. In a dry medium skillet, cook the bacon over medium heat until the strips have rendered their fat and browned, about 6 to 8 minutes. Add the minced shallot and cook until it softens, about 2 to 3 minutes. Add the red wine vinegar and cook until it is reduced by half, about 1 1/2 minutes.

Add the Brussels sprouts and chestnuts to the skillet and toss to coat with the deglazed juices. Season to taste with one-fourth teaspoon salt and a pinch of black pepper and, if necessary, a little more red wine vinegar (the acidity pulls the flavors into focus). Serve immediately.


courtesy of: Russ Parsons / Los Angeles Times, November 14, 2007

962. CELERY ROOT SOUP with BACON and APPLE

serves 4-6


4 cups vegetable stock
3 cups water
2 cups chopped potato
2-3 cups celery root (celeriac) peeled and chopped into chunks
2 apples -- 1 cored and chopped and added to soup -- 1 cored and finely cubed to garnish
4 celery ribs, about 2 cups chopped
6 slices of bacon
4 small spring onions white and 1” of green or
2 small leeks, 1 cup chopped
1 tablespoon bacon fat or olive oil
fresh nutmeg to taste
salt and pepper to taste.
1/4 cup half & half
bacon, apple, celery and celery leaves (or flat leaf parsley) to garnish


Cook chopped vegetables in broth/water until fork tender. Meanwhile cook bacon until crisp and remove from pan, draining on paper towels. Pour all but 1 tbsp of bacon fat out of the pan (or pour all and add olive oil). Meanwhile finely chop the garnish items and mix together in a small bowl. Saute onion until brown over medium heat and then add to vegetable/stock mixture. Puree all with an immersion stick blender or in a food processor or blender (you may have to do it in batches). For a thinner soup you can use a foodmill. Add the half & half and season to taste, mixing well. Garnish with the apple/bacon/celery mixture.


courtesy of: Fork & Bottle, Santa Rosa, California

961. BACON HORSERADISH DIP

1/4 cup mayonnaise
1/2 cup sour cream
2-3 slices bacon, cooked, minced
1 tablespoon shallots, minced
3 tablespoons horseradish mustard
salt and pepper to taste

In a medium mixing bowl, whisk together all the ingredients. Place in a serving bowl. Perfect served with various cut vegetables like mushrooms, peppers, carrots and celery. Also makes a great spread for sandwiches.


courtesy of: Robert Rothschild Farm, 3143 E US Highway 36, Urbana, Ohio 43078, (800) 356-8933

960. SAUTEED BEET GREENS with MESQUITE BACON and CANDIED PECANS

yields 12 portions


1 lb. mesquite smoked bacon, diced and fried until fairly crisp (Reserve 1/2 the rendered grease to cook the greens in)
5 large bunches of beet greens, stems removed, well washed and cut into 1" thick strips
3 tablespoons raspberry vinegar
1 tablespoon garlic, crushed
1/2 cup chicken stock
2 cups whole candied pecans
salt and pepper to taste

Sauté the garlic and beet greens in the bacon fat, coating well. Add the chicken stock and cover with a lid for about 2 minutes until the greens are well wilted, then toss well adding the raspberry vinegar, the crisp bacon and the candied pecans. Place in a serving bowl and serve hot.


Candied Pecans

yields 2 cups

2 1/2 cup water
2 1/2 cup sugar
2 cup whole shelled pecans

Bring the water and the sugar to a rolling boil for 2 minutes. Toss the nuts into this syrup and bring back to a boil for 1 minute. Drain the nuts well and spread on a sheet pan lined with parchment paper and sprinkled with granulated sugar. Sprinkle more sugar on the nuts and let dry for 2 to 3 hours.


courtesy of: Janos Wilder, Janos Restaurant and J BAR, 3770 East Sunrise Street, Tucson Arizona 85718, (520) 615-6100 / adapted from Recipes and Tales from a Southwest Kitchen, Ten Speed Press, 1989

959. BORLOTTI BEAN SOUP with BACON and DITALINI PASTA

makes 4-6 servings


1 pound dried borlotti beans, soaked for 12 hours
2 tablespoons extra virgin olive oil
5 cloves garlic, chopped
1/2 cup fresh parsley, chopped
8 ounces bacon
to taste salt
to taste freshly ground black pepper
2 tablespoons tomato paste
1-1/2 cups ditalini

Chop bacon in food processor until fine. Heat 1 tablespoon olive oil in a large pot. Add bacon and sauté until golden. Add beans; cover with water. Simmer 40-60 minutes or until tender. Heat olive oil in a large skillet. Add garlic and parsley. Sauté until garlic is golden. Add tomato paste and two cups of water; simmer for 10-15 minutes and season with salt and black pepper. Process half of the beans in the blender with some of the cooking water. Set aside. Add pasta to soup pot. Add more water if necessary. Simmer 6-8 minutes longer. Combine all remaining ingredients in pot. Allow to rest for 15 minutes before serving.


courtesy of: Barilla Pasta, Barilla America, Inc., consumerrelations@barilla-usa.com, 1 (800) 922-7455

958. PASTA FAIGOLI

6 ounces smoked bacon (1/2 package), diced
1 cup onions, peeled and diced
1 cup carrots, peeled and diced
1 cup celery, diced
1 (28 ounce) can crushed tomatoes in sauce
2 (15 ounce) cans of cannellini beans, drained
1 quart beef broth
2 cups water
2 bay leaves
1 cup dried ditalini pasta
4 cloves garlic, peeled and minced
2 tablespoons fresh savory, minced
1 tablespoon fresh sage leaves, chopped fine
1 teaspoon salt
½ teaspoon black pepper
parmesan cheese

Cook the bacon in a large frying pan until lightly brown but not crispy. Remove the bacon to a paper towel lined plate. Drain the bacon drippings from the pan reserving 2 tablespoons. Add the reserved bacon drippings to a large stock pot over medium heat. Add the onions, carrots and celery to the pot and cook until the onions are translucent approximately 5 minutes. Add the can of crushed tomatoes, beans, beef broth, water and bay leaves to the pot and simmer for 30 minutes. Remove the bay leaves. Puree half of the beans in a blender or food processor and add back to the pot. Bring to a boil and reduce heat to medium. Add the pasta, garlic, savory, sage, salt, pepper and reserved bacon to the pot and cook until the pasta is done, approximately 10-15 minutes, while stirring frequently to ensure the pasta doesn’t stick to the bottom of the pot. Pour into individual soup bowls and garnish each bowl with freshly grated parmesan cheese prior to serving if desired.


courtesy of: Italian Cuisine @ Suite 101

957. ENDIVE, ORANGE, AVOCADO and BACON SALAD

serves 2


1 tablespoon white-wine vinegar
1/4 teaspoon Dijon mustard
2 1/2 tablespoons extra-virgin olive oil
1 large navel orange
1 small firm-ripe avocado (preferably California)
2 Belgian endives
3 slices bacon, cooked until crisp and crumbled fine

In a small bowl whisk together vinegar, mustard, and salt and pepper to taste and whisk in oil in a stream until emulsified.

With a sharp knife cut peel and pith from orange and cut sections free from membranes. Cut sections into 1/2-inch pieces and transfer to a bowl. Peel and pit avocado. Cut avocado into 1/2-inch pieces and add to orange. Trim endives and slice thin crosswise. Add endives and dressing and toss salad lightly. Sprinkle salad with bacon.


courtesy of: Gourmet, February 1996

956. CHICKEN RIESLING with BACON

makes 6 to 8 servings


12 chicken thighs
1 tablespoon kosher salt
1/2 teaspoon black pepper
1 tablespoon olive oil
4 ounces bacon, diced
10 ounces pearl onions, peeled, or 1 large yellow onion, roughly chopped
1 pound button mushrooms, stems removed and caps quartered
6 endives, ends trimmed and halved lengthwise
2 cups Riesling wine

Rinse the chicken and pat dry with paper towels. Season with the salt and pepper.

Heat the oil in a Dutch oven or large saucepan over medium heat. Add the bacon and fry until crisp. Transfer to a plate. Spoon off and discard all but 1 tablespoon of the drippings.

Add some of the chicken to the pot, skin-side down, and brown on both sides. Transfer to a plate. Repeat with the remaining chicken.

Add the onions and mushrooms to the pot and cook, stirring occasionally, until the mushrooms release their juices, about 5 minutes. Add the endives and wine, increase heat to medium-high, and bring to a boil. Nestle the chicken among the endives. Cover, reduce heat, and simmer for 40 minutes. Divide the chicken, endives, and sauce among individual plates and sprinkle with the reserved bacon.


courtesy of: Sara Quessenberry, Real Simple, March 2006

955. GRILLED FLOUNDER PASTA with MUSSELS and CLAMS in a BACON and CREAM SAUCE

serves 4


2 tablespoons butter
¼ cup red onion, diced
1 medium onion, diced
3-4 cloves garlic, minced
2 slices partially cooked bacon, diced
1 teaspoon chopped fresh rosemary
1 tablespoons chopped fresh thyme
1 zucchini, grilled and thinly sliced
¼ cup Riesling wine
salt, to taste
½ cup heavy cream,
4 x 6-8 oz flounder fillets, boneless and skinless
½ teaspoon salt
1 tablespoon barbecue seasoning
½ cup breadcrumbs
1 lb. clams
1 lb. mussels
drizzle beer
2-3 portions pre-cooked fusilli pasta

To prepare the Bacon and Cream Sauce, in a sauté pan, add butter, red onion, onion, garlic and bacon. Sauté for 2 to 3 minutes, tossing to combine. Add rosemary, thyme and grilled zucchini and toss to combine. Reduce heat to low.

Preheat grill to medium-high (about 500°F).

Season flounder fillets with salt and barbecue seasoning, pressing the spices into the flesh to adhere. Sprinkle seasoned flounder fillets with breadcrumbs and pat into flesh to form a crust.

Place crusted flounder fillets, clams and mussels onto the grill. Drizzle the clams and mussels with a little beer and close lid, allowing the mussels and clams to steam and the flounder to grill. Gently turn the flounder fillets and continue grilling until fish is just cooked through and flakes easily with a fork, about 4 to 5 minutes per side, being careful not to over cook the flounder, which is a very lean fish.

While the fish and seafood grills and steams add the Riesling wine to the sautéed vegetables to deglaze the pan. Bring to the boil and season with salt to taste. Add the heavy cream, reduce heat to low and simmer. Add the precooked fusilli and toss to combine.

To serve, place the pasta in a bowl. Garnish the pasta with clams and mussels in an alternating pattern around the pasta, discarding any un-open clams or mussels. Carefully remove flounder from grill and place in the center of the pasta. Serve immediately.


courtesy of: Fishing the Flats, with Henry Waszczuk, 1299 Gillespie Avenue, North Port, Florida 34286, (941) 423-8650

954. CLAMS with NORI SEAWEED and BACON

makes 4-6 servings


1 tablespoon unsalted butter
50 grams smoked dry-cured bacon
1 leek, trimmed, chopped
2 stalks celery, trimmed and chopped
1 head kale
600 grams boiled potatoes
1 kg clams or cockles, cleaned
125 ml pale ale
large handful chopped parsley
6 sheets Japanese Nori seaweed, the kind used for sushi rolls, shredded

Heat the butter in a large saucepan and fry the bacon with the leek, celery, kale, and potatoes for 3-4 minutes. Tip in the shellfish and add the ale. Cover and cook, over a high heat until all the shells have opened - another 3-4 minutes. Stir in the parsley and sprinkle with the nori seaweed. Serve with plenty of bread on the side to mop up any juices.


courtesy of: Tom Norrington-Davies, "Great Food Live," UKTV Food

953. REFRIED BEANS with BACON

3 cups dried pinto beans
water
salt
8 oz. bacon, chopped
1 medium onion, small dice
1 tablespoon chili powder

Soak the dried beans over night in a large pot, filled to the top with water. After soaking, drain the beans, cover with plenty of fresh water add some salt, bring to a boil, and simmer for about an hour, or until the beans are very tender and splitting open, but not disintegrating.

While the beans are simmering, in another large part, cook the bacon until crispy. Removing the bacon at this point is optional. (If you are making vegetarian refried beans, heat the oil for a minute or two in a large pot.) Add the diced onion to and cook on medium low heat until very soft. Add the chili powder.

Ladle off and reserve a spoonful or two of the bean broth and drain the beans. Add the drained beans to the cooked onions, and go at ‘em with a potato masher. Leave the beans on the stove as you go, allowing them to continue cooking, and add bean broth as necessary to get the consistency you want.


courtesy of: Janna Mordan Osborne, Recipes and Ruminations

952. RADICCHIO, BACON and TOMATO TORTILLAS

serves 2


4 slices thick bacon
1 small head radicchio, chopped coarsely
1 large tomato, chopped
Pinch red pepper flakes
1 tablespoon balsamic vinegar
2 large wheat flower tortillas, heated

In a medium skillet, cook the bacon over medium heat until very crisp. Drain on paper towels and crumble the bacon into bits; set aside. Drain off all but 1 tablespoon of the bacon drippings and cook the radicchio for several minutes, until it starts to wilt. Add the tomato and red pepper flakes and cook for another 5 minutes. Remove from the heat and add the bacon and balsamic vinegar. Mix well. Divide the mixture evenly between the two tortillas. Roll up and serve immediately.


courtesy of: Royal Rose Radicchio, European Vegetable Specialties Farms, Inc., 1120 Growers Street, Salinas, California 93901

951. GRILLED TURKEY, BACON, RADICCHIO and BLUE CHEESE SANDWICHES

makes 2 servings


6 slices applewood-smoked bacon
1/4 cup mayonnaise
1/4 cup crumbled blue cheese or other mild blue cheese
4 1/2-inch-thick slices country-style white bread (about 5x3 inches)
4 leaves radicchio
6 ounces thinly sliced cooked turkey
4 teaspoons butter, room temperature, divided

Cook bacon in large skillet over medium heat until crisp. Transfer to paper towels. Pour off fat from skillet; reserve skillet.

Mash mayonnaise and blue cheese in bowl to coarse puree; season with pepper. Place bread on work surface. Divide cheese mixture among bread slices, spreading evenly. Divide bacon, radicchio, and turkey between 2 bread slices. Top with remaining bread, cheese side down. Melt 2 teaspoons butter in reserved skillet over medium heat. Place sandwiches in skillet. Spread 2 teaspoons butter on top pieces of bread. Cover with lid that is slightly smaller than skillet. Cook sandwiches until lightly browned, about 4 minutes per side.


courtesy of: Bon Appétit, November 2006

950. BACON and FAVA BEAN SALAD

yields 4 servings


1 tablespoon sunflower oil
7 ounces bacon, chopped into large pieces
1 large red bell pepper, seeded and cut into strips
2 red onion, cut into wedges
2 slices bread
2 cups frozen fava beans, thawed
2 heads radicchio, cut into wedges
2 tablespoons chopped flat-leaf parsley (optional)
4 tablespoons mayonnaise
2 teaspoons Worcestershire sauce
1 tablespoon Dijon mustard
1 pinch sugar
4 tablespoons milk
Salt and fresh-ground pepper

Heat the broiler, if not using a toaster for the bread. Make the dressing by mixing together the mayonnaise, Worcestershire sauce, Dijon mustard, and sugar. Add enough milk to make a drizzling consistency. Season with salt and pepper to taste; set aside.

Heat the sunflower oil in a large saucepan. Add the bacon, red bell pepper, and onions and saute over high heat, stirring, until the onions are soft, about 4 minutes.

Meanwhile, toast the bread in a toaster or under the broiler. Cut it into cubes; set aside.

Stir the fava beans into the bacon mixture and add 1 tablespoon water. Heat until sizzling, then cover the pan and leave to cook 4 minutes.

Arrange the radicchio wedges on top of the bean-and-bacon mixture. Cover again and cook until the radicchio wilts, but still holds its shape, about 3 minutes.

Spoon the salad into shallow bowls and drizzle the dressing on top. Scatter the toasted bread cubes over the top and sprinkle with chopped flat-leaf parsley.


courtesy of: Reader's Digest

949. BEAN and BACON FIESTA DIP

serves 22


8 slices bacon
1 (16 ounce) can refried beans
1 (4.5 ounce) can chopped green chiles, drained
1 cup frozen corn
1 (15 ounce) can black beans, drained, rinsed
1 (16 ounce) jar salsa
1 1/2 cups shredded Mexican cheese blend
sour cream (optional)
corn tortilla chips (optional)

Cook bacon until crisp; drain on paper towel. Set 2 slices of bacon aside; crumble remaining 6 slices. Spray 8-inch square (2-quart) microwavable dish with cooking spray. In medium bowl, mix refried beans, green chiles and crumbled bacon. Spread mixture evenly in sprayed dish. Sprinkle frozen corn and black beans evenly over refried bean mixture. Pour salsa over top. Sprinkle cheese over salsa. Crumble remaining 2 slices of bacon; sprinkle over cheese. Microwave on High for 10 to 15 minutes or until cheese is bubbly and mixture is thoroughly heated. Garnish with spoonfuls of sour cream. Serve warm dip with tortilla chips.


courtesy of: Madeleine Bergquist, Syracuse, New York / Pillsbury Bake-Off, 2004

948. BACON FLEURETTES

1 head of broccoli
1 pound of bacon, sliced
Toothpicks
1/4 cup olive oil
1/2 cup soy sauce
garlic powder
lemon pepper

Separate and trim broccoli into bite-size fleurettes. Cut bacon in half across the width. Wrap bacon slice around each fleurette. Stick toothpick into each. Place on cookie sheet. Drizzle with olive oil and soy sauce. Sprinkle with garlic powder and lemon pepper to taste. Broil or bake in oven at 425 degrees for 15 minutes.


courtesy of: The Surgeon's House, Jerome, Arizona

947. PORCINI, APPLEWOOD SMOKED BACON and CHEVRE TART

8 ounces fresh porcini (or other wild mushrooms)
1 Tablespoon extra-virgin olive oil
1 shallot, diced
1 clove garlic, diced
1 teaspoon fresh thyme leaves
4 slices of applewood smoked bacon (cooked, drained, and chopped)
4 ounces chevre
Sea salt and fresh pepper to taste
2 sheets puff pastry
Egg wash (1 egg whisked with 1/4 cup milk)

Heat olive oil over medium heat in a saute pan. Add shallots, garlic, and thyme and cook until slightly golden, then add mushrooms. Continue to cook until mushrooms have released their liquid. Season with salt and pepper. Cool and refrigerate.

Roll out 2 sheets of puff pastry into two 12-inch circles. Spread the mushroom mixture in center of 1 pastry circle, leaving a 1-inch edge. Crumble chevre evenly over the mushroom mixture, and sprinkle the chopped bacon over the chevre. Baste the 1-inch edge with egg wash and place the remaining pastry sheet on top.

Pinch and roll the 2 edges together in a circular motion, making sure to get a good seal. Decorate the top sheet by gently scoring the surface with a sharp knife in any design you like, making sure to poke a hole in the middle for ventilation. Baste the whole tart with egg wash and bake at 375 degrees for 25 to 30 minutes until golden brown. Cut into wedges to serve, garnished with fresh thyme sprigs.


courtesy of: Chef Jeffrey Neumeier, Brewery Gulch Inn Bed and Breakfast, 9401 Coast Highway One North, Mendocino, California 95460

946. POTATO CHIPS with CHEVRE, PEPPER JELLY and BACON

serves 12


6 ounces sliced bacon
36 thick-cut potato chips
5 ounces fresh goat cheese, softened
3 tablespoons sweet red pepper jelly
1 tablespoon snipped chives

In a large skillet, cook the sliced bacon over high heat until crisp. Drain, cool and crumble the bacon. Arrange the potato chips on a serving platter. Spread or pipe 1 teaspoon of the goat cheese onto each potato chip. Top with a small dollop of the pepper jelly, sprinkle with the bacon and chives and serve right away.


courtesy of: Grace Parisi, "Thanksgiving in Your 20s, 40s, 60s," Food & Wine, November, 2007

945. BACON CHOCOLATE CHIP COOKIES

3/4 cup butter
2/3 cup packed brown sugar
2/3 cup granulated sugar
1 teaspoon hazelnut (or almond) extract
1/2 teaspoon vanilla extract
1 egg
2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup white chocolate chips
1 cup dark or semi-sweet chocolate chips
2 cups cooked, chopped bacon

Preheat oven to 350 degrees F. Beat together the butter, sugars, flavoring and eggs until creamy. In another bowl, sift together the dry ingredients. Add the dry ingredients to the butter mixture and stir together. Dough will be slightly soft. If you want a cakier cookie, add another half cup of flour. Add in chocolate chips and bacon bits. Stir until well integrated. Place dough on a sheet of waxed paper and refrigerate at least an hour. Remove dough from fridge, pinch off 1 1/2 inch pieces of dough and roll into balls. Set dough balls about 2 inches apart on an ungreased cookie sheet. Flatten dough balls slightly with your fingers in the center.

Bake cookies for about 10 minutes, or until the dough starts to turn golden brown. Allow cookies to cool on a cooling rack.


courtesy of: Ooh you tasty little things...

944. BACON-LARDED ANTELOPE ROAST with WILD PLUMS

4 to 6 lb. antelope roast
bacon or salt pork for larding or barding
2 ribs of celery, with leaves, chopped
juice of 1/2 lemon
or 1/4 cup balsamic vinegar
1 bay leaf, crumbled
10 whole allspice berries
10 whole black peppercorns
2 cups whole wild plums
or 3/4 cup wild plum jelly
1 tablespoon brown sugar
2 teaspoons Dijon mustard or 1 tablespoon capers
1 tablespoon butter
1 to 2 tablespoons cornstarch
salt and pepper

Lard the roast or bard it after seasoning the surface as follows: Rub well with half the lemon juice, crumbled bay leaf and the whole allspice and peppercorns. Cover with the chopped celery and sprinkle on the remaining lemon juice. Place on a rack in a rotating pan. Roast in a 350-degree oven for about 16 minutes per pound for rare (125 degrees at the center). Baste frequently, adding a little water to the roasting pan if it begins to dry out. About 30 to 45 minutes before the meat is done, add whole, washed plums (or jelly) to the roasting pan along with 3/4 cup water. When ready to serve remove the celery and spices and set aside. Rub the plums and other contents of the roasting pan through a sieve. If the result is too thick for a smooth sauce, add water and stock and simmer briefly. If it is too thin, thicken it with a little cornstarch well mixed in a few tablespoons of water or stock. Simmer thicken, stir in butter, mustard or capers and serve over slices of roast garnished with reserved celery.


courtesy of: Game Recipes

943. BACON and CHEESE BREAKFAST CASSEROLE

makes 8-10 servings


18 eggs
1/4 cup cream, half and half or milk
8 slices bacon, cooked very crisp then crumbled
1/2 cup sliced green onion
1 cup grated Mozzarella cheese
1 cup grated sharp Cheddar cheese
salt to taste
fresh ground black pepper to taste
2-3 teaspoons Spike seasoning (optional)

Preheat oven to 375. Spray a 10X14" glass casserole dish with nonstick spray. In bottom of dish spread crumbled bacon, green onion, mozarella, and cheddar. Beat eggs with cream, salt, pepper, Vege-sal and Spike (if using). Pour eggs over bacon/cheese mixture, then stir gently with a fork until bacon, cheeses, and green onions are evenly distributed in the eggs. Bake at 375 for about 45 minutes, or until casserole is slightly puffed and top is slightly browned.


courtesy of: Kalyn's Kitchen

942. BACON and PINTO BEAN RELISH

1/2-pound slab of bacon, finely diced
1 medium Spanish onion, finely diced
1/2 poblano chile, finely diced
2 cloves garlic, finely chopped
2 cans pinto beans, drained, rinsed and drained again
Salt and pepper

Heat a large sauté pan over medium heat. Add the bacon and cook until golden brown and the fat has rendered. Remove the bacon with a slotted spoon to a plate lined with paper towels. Add the onion and poblano to the bacon fat in the pan and cook until soft, 3 to 4 minutes. Add the garlic and cook for 30 seconds. Add the beans and cook until warmed through. Fold in the cooked bacon and transfer to a medium bowl.


courtesy of: WhiteTrashBBQ

941. WHITE BEAN, BACON and HALIBUT STEW

makes 4 servings


4 thick-cut bacon slices, chopped
1 cup sliced shallots
3 tablespoons extra-virgin olive oil
6 garlic cloves, chopped
1 14 1/2-ounce can petite diced tomatoes in juice
1 8-ounce bottle clam juice
1/3 cup dry white wine
1/2 teaspoon (scant) saffron threads
2 15-ounce cans small white beans, drained
1 1/2 pounds halibut fillets, cut into 1 1/2-inch chunks

Sauté bacon and shallots in large pot over medium-high heat until bacon is crisp, about 7 minutes. Add olive oil and garlic; stir 1 minute. Add tomatoes with juice, clam juice, wine, and saffron; bring to boil. Reduce heat; simmer 5 minutes. Add beans and fish; bring to simmer. Cover; simmer until fish is just opaque in center, about 5 minutes. Season stew to taste with salt and pepper.


courtesy of: Bon Appétit, December 2007

940. PEPPERONI, BACON and GARLIC PIZZA with SOURDOUGH CRUST

Sourdough Crust
Pre-dough: 125g flour, 125ml water, 1 tbsp sourdough starter culture
470 grams flour
140ml water
2 tablespoons olive oil
1 teaspoon salt
olive oil to coat the dough and oil the pans

Pepperoni, Bacon and Garlic Topping
half of a 6oz can tomato paste
3 cloves garlic
2 tablespoons olive oil
2 tablespoons dry white wine
1/8 teaspoon oregano
pepperoni (amount to taste)
plum tomatoes, sliced (amount to taste)
mushrooms, sliced (amount to taste)
bacon, diced (amount to taste)
mozzarella, sliced (amount to taste)
onions, sliced (amount to taste)
swiss (and/or other) cheese, grated (amount to taste)
salt and fresh ground pepper (to taste)

Pizza Dough
Prepare the pre-dough a day in advance. Combine flour, water and sourdough starter culture in a mixing bowl, stir well and let stand overnight or until very bubbly.
Add flour, olive oil, salt and water. Knead well, stretching the dough as much as possible, until dough is firm and elastic. Form a ball, coat with olive oil and let rise until volume has about doubled. In the meanwhile pre-heat oven as high as possible (mine goes to 550°F and takes quite a while to get there). Cut the dough into two halves. Roll out or stretch out each half and put on a lightly oiled pizza pan. Let proof for another 5-10 minutes.

Pepperoni, Garlic and Bacon Pizza
Prepare garlic-tomato paste: In a small food processor blend together tomato paste, garlic, olive oil, white wine and oregano. With a bench knife spread tomato paste on one of the pizzas. Add sliced tomatoes, mushrooms, pepperoni, bacon, mozzarella, onions and cheese. Season with fresh ground pepper. Bake until the crust turns golden brown (depending on the temperature of the oven, 15-30 minutes).


courtesy of: Steffen's Dinners

939. GRILLED EUCALYPTUS, PUMPKIN, BACON and APPLE SKEWERED PRAWNS

1 kilogram pumpkin
1 onion, finely chopped
1 apple, cored and finely chopped
1 cup stock, chicken or vegetable
1/2 teaspoon nutmeg
salt
1/2 cup water
1/2 cup milk
1 kilogram king prawns
8 slices bacon, cut into small pieces.
8 skewers, metal, or wooden,
the juice of 2 limes
eucalyptus herb butter [*]
1 teaspoon butter
1 teaspoon oil
snow peas, sufficient for 4 servings.
freshly ground pepper

Place chopped pumpkin, onion, apple, stock, nutmeg and salt in heavy-based saucepan with the water and milk, and bring to the boil. Cover and simmer for about 30 minutes until pumpkin is tender. Drain any excess liquid and mash or puree pumpkin potage. Keep warm. Peel and de-vein prawns, leaving tails on. Thread prawns and bacon pieces alternately onto skewers, and rub prawns with lime juice. Place the filled skewers on a grill plate and cook for 2 to 3 minutes on each side. Baste with eucalyptus butter. While the prawns are grilling, heat a little butter and oil in pan and gently stir fry snow peas for 1 to 2 minutes. Divide pumpkin potage between four preheated plates and sprinkle with pepper. Place 2 prawn skewers on each plate of pumpkin and Garnish with snow peas.


courtesy of: A Taste of Australia, by Joy Ross and Alistair Punshon

938. SCOTTISH RABBIT CURRY with BACON

1 fresh rabbit
6 oz. bacon
6 button onions
4 tablespoons butter
1 tablespoon flour
1 tablespoon curry-powder
1 teaspoon mushroom-powder
celery (optional)
coconut (optional)
salt and cayenne to taste
1 pint well-seasoned stock

Choose a fat, fresh rabbit. (To test it, examine the kidney.) Cut it into at least twelve pieces; brown these in butter, with onions. When browned, if you wish delicate cookery, pour off the butter and add three-quarters of a pint of well-seasoned stock, one large spoonful of curry-powder and one of flour, six ounces of streaky bacon cut into half inch cubes, and also half a dozen button onions.

Season with a teaspoonful of mushroom powder. Simmer this slowly for half an hour at least, stirring it. Add what more seasonings you think required, as cayenne, a little turmeric, or some acid. Pile up the pieces of rabbit and pour the sauce, which should be thickish as in all curry dishes, over them. Serve with plain boiled rice in a separate dish.

Fresh coconut is an excellent ingredient in mild curries. Rasp and stew it the whole time; we do not like green vegetables in curries though they are sometimes used. Mushrooms are an enrichment, celery is good, and onion is indispensable.


courtesy of: The Scots Kitchen With Old-time Recipes

937. WARM BRUSSELS SPROUT, BACON and SPINACH SALAD

makes 4 servings


8 slices bacon
2 cups Brussels sprouts, trimmed and thinly sliced
1 1/2 teaspoons caraway seed
3 tablespoons vegetable oil
3 tablespoons white wine vinegar
1/4 teaspoon white sugar
1/2 pound spinach - chopped, washed and dried

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside. In a medium sauce pan, steam Brussel sprouts until tender. Heat the remaining fat in the skillet over medium high heat and add the brussels sprouts and caraway seeds. Stir for 1 to 2 minutes, or until the sprouts are tender. Remove the skillet from heat, stir in the oil, vinegar, and sugar. Stir, and add the spinach. Saute the mixture over moderately high heat for 1 minute or until the spinach is wilted. Season salad with pepper and sprinkle with bacon. Serve warm.


courtesy of: Prospera Farm, W3566 County Road, East Berlin, Wisconsin 54923

936. WARM RED CABBAGE BACON SALAD

makes 4 servings


3 slices bacon
1 1/2 tablespoons olive oil
1/2 large onion, peeled and chopped
3 large stalks celery, sliced
1/3 cup cider vinegar
3 tablespoons sugar
1/2 tsp celery seed
1/2 large red cabbage, shredded to yield about 6 cups
salt and pepper (optional)
2 tablespoons chopped parsley for garnish

Cut bacon slices into 1-inch pieces, and sauté over medium-low heat in a very large, deep skillet until crisp but not overdone. Remove to absorbent paper, and reserve. Drain off all bacon fat, and replace with olive oil.

Heat oil in skillet over high heat. Add onion and celery, and sauté briefly. Add vinegar, sugar, and celery seed. Heat until boiling; immediately add cabbage and bacon pieces, all at once. Stir and toss for about 1 minute, or until the cabbage is warm, not cooked. Season with salt and pepper if desired.

Serve immediately while very warm with garnish of chopped parsley.


courtesy of: Walgreen's

935. BACON and BALSAMIC AVOCADO

1 ripe avocado
1 tablespoon of olive oil
1 to 2 tablespoon of good quality balsamic vinegar
rocket leaves
6 rashers of streaky bacon

Stone avocado and half. Chop the bacon into bite sized pieces. Wash the rocket leaves. Fry the bacon and olive oil in a frying pan until crispy - add the balsamic vinegar making sure all the bacon is coated and the excess vinegar is warmed through. Cover top and center of stoned avocado with the mixture and garnish with rocket leaves.


courtesy of: California Avocados

934. BACON, BLUE CHEESE and AVOCADO QUESADILLA

1 flour tortilla (10-inch)
¾ cup mozzarella cheese, shredded
1 tablespoon blue cheese, crumbled
3 roma tomato slices, 1/8-inch slices
¼ avocado, sliced (1/4 of 1 avocado)
¼ cup bacon, cooked crisp, chopped
1 teaspoon red onion, diced
1 tablespoon spinach, fresh, julienne
Avocado Ranch Dressing, recipe follows

Top flour tortilla in listed order spreading the cheese over the entire surface, and the rest of the fillings over half of the surface. Nestle the slice of tomato in the curve of each slice of avocado. Brown quesadilla on medium grill on both sides. Fold in half, cut into thirds. Serve with 1/4 cup Avocado Ranch Dressing.

Avocado Ranch Dressing: Dice 2 (1 pound) avocados. Blend avocados, 1 quart Ranch dressing and 1 ounce (3/4 cup packed) freshly chopped parsley until smooth, stopping to scrape down sides. Yield: 5-1/4 Cups.


courtesy of: California Avocados

933. BACON-WRAPPED BAKED ABALONE

1 large abalone
1 large lemon
2 slices bacon

Tenderize whole abalone (Pound with 2X4). Place wrap bacon slices around top of abalone. Squeeze lemon juice over abalone. Wrap abalone & bacon in aluminum foil, closing the top Bake in oven @ 300 degrees for 40 minutes. Remove abalone from oven, open top and place back for 10 minutes @ 300 degrees. Remove from oven and serve.


courtesy of: Henry H. Ushijima & Aileen B. Hallissy, Concord, California

932. GRILLED BACON-WRAPPED OSTRICH LOIN with SWEDISH LINGONBERRIES

4 8-ounce pieces ostrich loin
4 ounces bacon
salt and pepper to taste
4 ounces lingonberry jelly
4 ounces chicken glaze
3 ounces minced shallots
4 sprigs rosemary

Wrap the bacon slice around each ostrich loin, sandwiching in the rosemary sprig. Skewer with a wooden toothpick. Sprinkle with salt and pepper. Sear the loin in a hot skillet and place in a 375 degree oven. Cook to medium, no more. Brown the shallots in the searing pan and add the lingonberry jelly and chicken glaze. After removing the ostrich loin from the oven at medium, remove the bacon and slice down into very thin strips. Top with lingonberry glaze.


courtesy of: Layne Thomas, Executive Chef, Three Chimneys Inn, Durham, New Hampshire

931. FLEMISH BEEF STEW

makes 4 servings


6 bacon slices, coarsely chopped
2 1/4 pounds beef tenderloin, trimmed, cut into 1 1/2-inch pieces
1/3 cup all purpose flour
1 very large onion, sliced
3 large garlic cloves, minced
4 cups canned beef broth
1 cup beer
1/4 cup tomato paste
3 tablespoons chopped fresh thyme
2 tablespoons dark brown sugar
4 tablespoons chopped fresh parsley

Cook bacon in heavy large pot over medium heat until crisp, about 5 minutes. Using slotted spoon, transfer bacon to paper towels to drain. Reserve bacon drippings in pot.

Sprinkle beef with salt and pepper. Place flour in large bowl. Toss meat in flour, shaking off excess and reserving remaining flour in bowl. Heat drippings in pot over medium-high heat. Working in 2 batches, add beef to pot and cook until just browned, stirring frequently, about 5 minutes per batch. Transfer meat to large bowl.

Add onion and garlic to pot and sauté until tender, about 5 minutes. Add remaining flour and stir 1 minute. Mix in broth, beer, tomato paste, 2 tablespoons thyme, and sugar. Reduce heat to medium; simmer until mixture thickens slightly, scraping up browned bits, about 15 minutes. Add beef, 1 tablespoon thyme, and 3 tablespoons parsley. Simmer until beef is cooked as desired, about 5 minutes for medium-rare. Season with salt and pepper. Transfer stew to bowls, sprinkle with 1 tablespoon parsley and reserved bacon bits, and serve.


courtesy of: Bon Appétit, February 2003

930. ROASTED CASSAVA FLOUR with BACON

serves 10


165 grams diced bacon
a few slices of Portuguese sausage
1 onion, chopped
2 bananas, sliced
500 grams cassava flour

In a large frying pan, fry the bacon and the sausage slices over a low heat until crisp. Add the onion and fry until they are slightly browned. Add the bananas and fry for another minute. Then add the cassava flour and stir-fry. The consistency should be like a crumble topping. Add salt and pepper to taste if desired.


courtesy of: Recipe--Cassava vs Yams

929. FETTUCINE BOLOGNESE with BACON

makes 4 servings


1/4 cup extra-virgin olive oil
2 medium onions, chopped
2 cups chopped celery
6 garlic cloves, chopped
1 lb ground veal
1 lb ground pork
4 ounces bacon, finely chopped
2 (14 1/2 ounce) cans whole tomatoes, in juice
1 (14 1/2 ounce) can reduced-sodium chicken broth
1/2 cup whole milk
5 teaspoons chopped fresh thyme or 2 1/2 teaspoons dried thyme
12 ounces fettuccine
1 cup freshly grated parmesan cheese

Heat oil in heavy large pot over medium heat. Add onions, celery and garlic an saute until vegetables are tender and beginning to brown, about 10 minutes. Increase heat to high; add veal, pork, pancetta or bacon and saute until meat is brown, breaking up meat with the back of a fork, about 10 minutes. Add tomatoes with their juices, 1 3/4 cups chicken broth, milk and thyme. Reduce heat to medium-low and simmer uncovered for 1 hour 15 minutes, breaking up tomatoes with the back of a spoon, adding more chicken broth if mixture is too thick and stirring occasionally. Season to taste with salt and pepper. Cook fettuccine in large pot of boiling water just until tender but still firm to the bite, stirring occasionally. Drain. Add fettuccine to pot with ragu and toss to blend. Transfer to large bowl. Sprinkle with 1/2 cup Parmesan. Serve, passing remaining Parmesan separately.


courtesy of: Mario Batali

928. SYRUP and BACON GRITS

makes 6 to 8 servings


3 1/4 cups water
1 cup quick grits, uncooked
½ teaspoon salt (optional)
3/4 cup syrup
4 eggs slightly beaten
2 tablespoons bacon drippings, margarine or butter
2 8-oz pkg sliced bacon, cooked crisp, curmbled

Heat oven to 350F. Grease 1 ½ qt casserole. Bring water to a boil; slowly stir in grits and salt. Reduce heat; simmer 2 to 4 minutes or until thick, stirring frequently. Remove from heat; Add syrup, eggs and drippings, mixing well. Pour into prepared casserole; bake 45 to 50 minutes or until knife inserted near center comes out clean. Top with bacon; let stand 5 to 10 minutes before serving. Serve with additional syrup, it desired.


courtesy of: The Quaker Oats Company, a unit of PepsiCo Beverages & Foods, P.O. Box 049003, Chicago, Illinois 60604-9003, (312) 821-1000

927. BACON-WRAPPED TURKEY TENDERLOINS with PORT SAUCE

yields 18

36 slices bacon, blanched
freshly cracked black pepper, as needed
36 3 to 4 oz. turkey tenderloin medallions, pounded to an even thickness
2 tablespoons kosher salt
1 tablespoon white pepper
2 tablespoons ground coriander
1 tablespoon ground cumin

Lay out the bacon flat on a hotel pan and season with coarsely cracked pepper. Turn bacon over and repeat. Wrap each turkey medallion with a slice of peppered bacon, secure with a toothpick and set aside. Mix the seasonings together in a bowl and reserve. Season both sides of each turkey medallion with the seasoning mixture.


Turkey
1/2 Cup olive oil

In hot oil, saute medallions about 2 minutes. Turn and saute an additional 2 minutes. Deglaze pan with a small amount of port. Remove medallions. Place medallions on a sizzler plate and cook in a 350 degree F oven to an internal temperature of 170 degrees F or for about 10 minutes.


Port Sauce
2-1/2 Quarts port wine
1/3 Cup fresh thyme, chopped

While the medallions are in the oven, finish the port wine sauce. Add the remaining port wine and thyme to the saute pan. Reduce volume to about 4-1/2 cups, set aside and keep warm.


Plating and Service
4-1/2 Pounds mushroom pasta, cooked and drained
4-1/2 Pounds root vegetables, roasted
fresh thyme sprigs, As needed

To plate each entree, place 4 ounces mushroom pasta in the center of a heated plate. Top with 2 turkey medallions and 1/4 cup port sauce. Serve with roasted root vegetables. Garnish with fresh thyme sprigs.


courtesy of: Executive Sous Chef Joseph Worden, The Remingtons Restaurant, Park Plaza Valley Inn Hotel and Conference Center, Neenah, Wisconsin

926. CREAMED CORN GRATIN with FRIED ONION RINGS and BACON

makes 12 servings


1 1/2 cups fresh breadcrumbs made from crustless French bread
6 bacon slices, chopped
1/3 cup all purpose flour
1 large red onion, thinly sliced into rounds
1/2 cup (or more) vegetable oil
10 green onions, chopped
2 tablespoons (1/4 stick) butter
1 large onion, chopped
8 cups frozen corn kernels (about 2 pounds 6 ounces)
2 cups whole milk
1 cup whipping cream
3 tablespoons quick-cooking grits
1/4 teaspoon cayenne pepper
1 cup (packed) coarsely grated Monterey Jack cheese (about 4 ounces)

Preheat oven to 350°F. Spread breadcrumbs on rimmed baking sheet. Bake until lightly toasted, about 10 minutes.

Sauté bacon in large skillet over medium heat until crisp. Using slotted spoon, transfer bacon to paper towels. Transfer 2 tablespoons bacon drippings to heavy large pot; reserve for creamed corn. Discard remaining drippings.

Place flour in medium bowl. Sprinkle with salt and pepper. Separate red onion slices into rings and toss in flour to coat lightly. Heat 1/2 cup oil in same large skillet over medium-high heat. Working in batches, add onion rings to skillet and cook until golden brown, adding more oil as needed, about 2 minutes per side. Transfer onion rings to paper towels. Mix breadcrumbs, bacon, onion rings, and half of green onions in clean medium bowl. Sprinkle topping with salt and pepper.

Butter 13x9x2-inch glass baking dish. Add butter to pot with reserved bacon drippings; melt over medium-high heat. Add chopped onion; sauté until light golden and beginning to soften, about 6 minutes. Add frozen corn; sauté 5 minutes. Add milk and cream; bring to boil. Gradually stir in grits and cayenne pepper. Reduce heat and simmer until mixture thickens slightly, about 3 minutes. Remove from heat. Stir in cheese and remaining green onions. Season with salt and pepper. Transfer creamed corn to prepared dish. (Topping and corn can be made 1 day ahead. Cover separately and chill.)

Preheat oven to 350°F. Bake gratin uncovered 25 minutes. Sprinkle topping over; bake until topping is slightly crisp and creamed corn thickens and is heated through, about 20 minutes longer.


courtesy of: Bon Appétit, November 2003

925. HICKORY BACON and ROASTED CORN GOUGERES

makes about 140 hors d'oeuvres

4 hickory-smoked bacon slices (1/4 pound)
3/4 cup corn (from 2 medium ears)
1 cup water
1 stick unsalted butter, cut into tablespoon pieces
1/4 teaspoon salt
1 cup all-purpose flour
4 to 5 large eggs
1 1/2 cups coarsely grated extra-sharp Cheddar (5 ounces)
2 tablespoons grated Parmigiano-Reggiano
2 tablespoons finely chopped chives

Equipment: a 10- to 12-inch well-seasoned cast-iron skillet; a pastry bag with 1/2-inch plain tip (optional)

Preheat oven to 375°F with racks in upper and lower thirds.

Cook bacon in skillet over medium heat, turning occasionally, until crisp. Drain on paper towels, then finely chop.

Pour off fat from skillet, then wipe clean. Add corn and pan-roast over medium heat, stirring occasionally, until kernels are mostly golden brown, 10 to 15 minutes.

Bring water to a boil with butter and salt in a heavy medium saucepan, stirring until butter is melted. Add flour all at once and cook over medium heat, stirring vigorously with a wooden spoon, until mixture pulls away from side of pan, about 2 minutes. Remove from heat and cool slightly, about 3 minutes. Add 4 eggs, 1 at a time, beating well after each addition. (Batter will appear to separate at first but will then become smooth.) Mixture should be glossy and just stiff enough to hold soft peaks and fall softly from a spoon. If batter is too stiff, beat remaining egg in a small bowl and add to batter 1 teaspoon at a time, beating and then testing batter until it reaches proper consistency.

Stir in bacon, corn, cheeses, chives, and 1/2 teaspoon pepper.

Line 2 large baking sheets with parchment paper or lightly butter sheets. Fill a pastry bag fitted with 1/2-inch plain tip with batter and pipe about 35 (3/4-inch-diameter) mounds, or spoon mounded teaspoons, 1/4 inch apart, onto each sheet. Bake, switching position of sheets halfway through baking, until puffed, golden, and crisp, 25 to 30 minutes total. Transfer to a rack (still on parchment if using). Make more puffs on cooled baking sheets. Serve warm or at room temperature.

NOTES: If you don't have a cast-iron skillet, broil corn in an oiled baking pan 4 to 6 inches from heat, stirring once or twice, about 5 minutes.

Gougères can be made ahead and cooled completely, uncovered, then chilled in sealed bags 2 days or frozen 1 week. Reheat, uncovered, on baking sheets in a 350°F oven 10 minutes if chilled or 15 minutes if frozen.


courtesy of: Melissa Roberts, Gourmet, November 2007

924. BEEF OLIVES with BACON STUFFING

serves 4


1 lb rump steak, cut into four thin slices
2 oz lean bacon, rinded and finely chopped
1/2 cup shredded (chopped) suet
2 cups fresh breadcrumbs
2 tablespoons chopped parsley
1/2 teaspoon dried mixed herbs
pinch of grated lemon rind
salt and freshly ground black pepper
1 egg, beaten
1/4 cup plain (all-purpose) flour
1 oz lard (shortening) or vegetable fat
1 onion, sliced
2 1/2 cups beef stock
1 tablespoon tomato ketchup
1 carrot, sliced

Beat the steak slices flat and leave to stand for 30 minutes. Mix together the bacon, suet, breadcrumbs, parsley, herbs and lemon rind and season to taste. Bind together to a stuffing with the egg. Divide the stuffing equally between the steak slices, roll up the slices round the stuffing and tie with string or secure with cocktail sticks (toothpicks). Season the flour with salt and pepper and dust the rolls with the flour, shaking off any excess. Heat the lard or vegetable fat in a frying pan (skillet) and fry (saute) the beef olives until browned on all sides. Transfer to a casserole dish (Dutch oven) and keep warm.

Add the onion to the pan and fry until browned, then add to the beef. Stir the remaining flour into the pan and brown for 1 minute, stirring well to scrape up the meat juices. Mix in the stock and ketchup, stirring thoroughly, then pour over the beef in the casserole, add the carrot and season to taste. Cover and cook in a preheated oven at 160°C/325°F/gas mark 3 for 2 hours until tender.


courtesy of: Asian Online Recipes

923. MOOSE STEW with BACON

3 slices bacon, cut up
4 medium onions, quartered
4 medium potatoes, quartered
1 package fresh or frozen green beans
3 bay leaves
2 lb moose, cubed
4 carrots, sliced
1 package fresh or frozen peas
1 (46 oz.) can tomato juice

Brown bacon in heavy kettle. Add meat and brown on all sides. Add onions and saute. Add all remaining ingredients and simmer 1 hour or until flavors are mixed and vegetables and meat are tender. Remove bay leaves.


courtesy of: Bowhunting Canada

922. ROAST TURKEY with BACON, TARRAGON and APPLEJACK GRAVY

serves 12 to 14


For turkey
1 10-ounce jar crabapple jelly
3/4 cup plus 6 tablespoons (2 1/4 sticks) butter
1/3 cup frozen apple juice concentrate, thawed
4 tablespoons chopped fresh tarragon
12 ounces mushrooms, quartered
1 large onion, coarsely chopped
1 large carrot, coarsely chopped
1 22- to 24-pound turkey, neck cut into 4 pieces
10 cups (about) canned low-salt chicken broth

For gravy
1/4 cup all purpose flour
3 cups (about) canned low-salt chicken broth
8 bacon slices, cut into 1/2-inch pieces
2 tablespoons chopped fresh tarragon
1/4 cup applejack or other apple brandy (optional)

Make turkey: Stir jelly, 1/2 cup butter, apple juice concentrate and 2 tablespoons tarragon in small saucepan over medium heat until butter and jelly melt. Remove glaze from heat. (Can be made 2 days ahead. Cover and chill. Bring to room temperature and rewhisk before using.)

Set rack at lowest position in oven and preheat to 375°F. Place small rack in center of large roasting pan. Melt 1/4 cup butter in heavy large skillet over medium-high heat. Add mushrooms, onion and carrot; saut
 until dark brown, about 12 minutes. Sprinkle vegetables and turkey neck pieces around rack in pan.

Stir remaining 6 tablespoons butter and 2 tablespoons tarragon in heavy small saucepan until butter melts. Rinse turkey inside and out; pat dry with paper towels. Place turkey on rack in pan. Starting at neck end, slide hand between skin and breast meat to loosen skin. Brush 3 tablespoons tarragon butter over breast meat under skin. If stuffing turkey, spoon stuffing loosely into main cavity. Brush remaining tarragon butter over outside of turkey. Sprinkle turkey with salt and pepper. Tuck wing tips under turkey; tie legs together to hold shape.

Roast turkey 45 minutes. Reduce oven temperature to 350°F; add 1 cup broth to pan. Cover turkey loosely with foil. Roast until thermometer inserted into thickest part of thigh registers 180°F., adding 1 cup broth and basting with pan juices every 1/2 hour and brushing with 1/3 cup glaze twice during last 2 hours, about 4 1/4 hours longer if unstuffed or 4 3/4 hours longer if stuffed.

Transfer turkey to platter. Tent with foil; let stand 1/2 hour. Reserve pan juices.

Make gravy: Mix 1/2 cup glaze and flour in small bowl to blend. Strain pan juices into large measuring cup, pressing on solids; spoon off fat. Add enough broth to measure 6 cups.

Sauté bacon in heavy large saucepan over medium heat until crisp. Pour off fat. Add broth mixture to saucepan and bring to boil. Whisk in glaze-flour mixture and tarragon, then applejack. Simmer until thickened to sauce, about 5 minutes. Season with salt and pepper.


courtesy of: Bon Appétit, November 1998

921. WILTED PURSLANE and SPINACH with BACON and LEMON

makes 4 servings


3 strips bacon, diced
2 preserved lemons, finely chopped (may substitute 2 teaspoons lemon juice and 1/2 teaspoon grated lemon)
3 cups purslane, washed and patted dry
3 cups spinach leaves, washed and patted dry
1/4 teaspoon crushed red pepper flakes, or to taste
Salt
Freshly ground black pepper

In a large skillet over medium heat, fry the bacon until crisp. Carefully spoon off and discard the fat. Return the pan to medium heat. If using preserved lemons, add them now and cook, stirring, for 30 seconds. Begin to add the purslane and spinach, 1 handful at time, cooking just until the greens begin to wilt before adding the next handful. If using lemon juice and zest, add them with the greens. Cook until the purslane is wilted completely but is not yet mushy. Immediately remove from the heat; season to taste with red pepper flakes, salt and pepper. Serve immediately.


courtesy of: The Washington Post, June 19, 2002

920. BOILED BACON SHANK, BROAD BEANS and LOVAGE SALAD with CRISPY QUAIL EGG

serves 4


1 bacon shank
4 quail eggs
20 lovage leaves, picked
breadcrumbs
salt
cayenne pepper
flour
one beaten egg, with a dash of milk
75 grams pork fat, 1 cm cubes
100ml whipping cream
125 grams broad beans, cooked and picked
10 leaves flat-leaf parsley
300 grams mixed salad leaves
vinaigrette

Boil the bacon shank for at least two hours and reserve in the cooking liquor, to keep moist and finish cooking. Carefully poach quail eggs for one minute, refresh in iced water and drain - they should be firm but spongy. Mix breadcrumbs with a little finely chopped lovage, a pinch of salt and a good pinch of the cayenne. Dip quail eggs in the flour, then the beaten egg, then the breadcrumbs. Reserve for deep-frying. Shred the bacon into chunks, place in a saucepan with a little of the cooking liquor and warm through. Pan-fry the pork fat until golden to make little croûtons, and season. Make a lovage cream by bringing the cream to the boil, and add 10 of the lovage leaves and the parsley. Season, and blitz with a hand blender until bright green. Dress the salad leaves, add the warm pieces of bacon, beans, pork fat and the rest of the lovage, shredded. Place in centre of plate. Deep-fry the quail eggs until crispy and place on top of the salad. Spoon the lovage cream around.


courtesy of: James Mackenzie, chef-proprietor, Pipe and Glass Inn, South Dalton, East Yorkshire

919. HEIRLOOM TOMATO SALAD with SWEET ONIONS and GRILLED BACON

serves 4


2 large Spanish onions
6 cloves garlic, peeled and blanched in fresh water three times
1 tablespoon extra-virgin olive oil, plus more for dressing
2 ounces chicken stock
2 tablespoons Banyuls vinegar
1 tablespoon Gula Jawa (Indonesian red-palm sugar)
2 tablespoons bush basil, chopped
1/2 pound good-quality slab bacon, sliced into quarter-inch slices
Mix of 4 medium or large heirloom tomatoes
1 pint mixed small heirloom tomatoes
1 bunch purslane
1 bunch lovage
Sea salt and freshly ground black pepper to taste

For the onion marmalade: Dice 1 of the onions and the blanched garlic. In a sauté pan, sweat the onion and garlic in 1 tablespoon olive oil, covered, over low heat, for 30 minutes. Add stock, vinegar, and Gula Jawa, return to heat, and reduce mixture by half until it has the consistency of a marmalade. Season with salt and pepper, cool to room temperature, and then fold in chopped bush basil. While the marmalade is cooling, cook the bacon on a grill plate until both sides achieve a good char. (1) Slice the large tomatoes in half-inch rounds; halve the small tomatoes. Slice the remaining onion in quarter-inch rings, removing the center pieces. Pick the purslane and lovage into dime-size pieces. To serve: Arrange the tomatoes on 4 plates and season with salt, pepper, and olive oil.

Toss the onion rings with the onion marmalade and the lovage. In another bowl, toss the purslane with a drizzle of olive oil.

Layer the tomatoes with the dressed onion rings and the bacon. Finish with the purslane.


courtesy of: Ryan Skeen, Resto, 111 East 29 Street (Park Avenue), New York, New York 10016, (212) 685-5585 / Robin Raisfeld & Rob Patronite, New York Magazine, September 17, 2007

918. MAINE LOBSTER CLUB SANDWICH

4 cups Maine lobster meat, cooked, cut into 1-inch pieces
1 tablespoon Maine lobster roe, cooked
1/4 cup celery, peeled, finely diced
1/4 cup green onions, finely chopped
1 tablespoon parsley, chopped
1/2 cup lemon mayonnaise
24 slices whole grain or country style bread
4 cups baby arugula
4 heirloom tomatoes, sliced
24 slices apple wood smoked bacon, cooked
2 avocados, sliced

Combine the lobster meat, cooked lobster roe, celery, green onions, and parsley in a bowl. Add 1/4 cup of the lemon mayonnaise. Mix well and season with salt and pepper. Set aside.

Toast the bread. Generously spread one side of each piece of bread with lemon mayonnaise. Top one slice of bread with the arugula, 2 slices of tomatoes, and bacon. Place a toasted piece of bread on top. Add the avocado slices and lobster mixture on top of that. Place the other piece of toast on top, and secure with wooden toothpicks. Cut the sandwich diagonally into 2 pieces. Place on the plate with the sandwich open about 30 degrees so the guest can see the filling.


courtesy of: Maine Lobster, Maine Lobster Promotion Council, 45 Memorial Circle, Augusta Maine 04330

917. CHILE-TEQUILA MARINATED SHRIMP in PEPPERED BACON

serves 2


3 cloves garlic, minced
1 large jalapeno chile (or 2 small), seeded and minced
1/2 teaspoon ground ginger
1/2 teaspoon coarse ground black pepper
1/2 cup tequila
1/3 cup olive oil
10 raw jumbo shrimp, with tails left on, peeled and deveined
2 tablespoons lemon juice
5 slices thick peppered smoked bacon, halved crosswise

In a sealable plastic bag or non-reactive bowl, combine garlic, chile, ginger, pepper, tequila and olive oil. Add shrimp and toss to coat well. Seal tightly and refrigerate 2-3 hours. Add lemon juice, re-seal and refrigerate 30-45 minutes.

Place bacon pieces in a large cold skillet; cook slowly until opaque but not browned and crispy. Remove and drain on paper towels.

Preheat broiler. Wrap each shrimp with one piece of bacon; secure with toothpicks. Broil about 3 minutes per side and serve hot.


courtesy of: Carol Stevens, Shaboom's Kitchen

916. PHEASANT BAKE with BACON

1 cup raw wild rice
1 can cream of chicken soup
1 can cream of mushroom soup
1 can mushrooms
2 1/2 cups water
water chestnuts
four strips of cooked bacon, cut into squares
2 pheasants, cut up, floured and browned
1 package instant onion soup mix
1 can fried onion toppers

Mix rice, canned soups, water, mushrooms, bacon and water chestnuts in 9x13 glass casserole dish. Add pheasant. Sprinkle with onion soup mix. Cover lightly with foil. Bake for two hours at 300 degrees. Add onion toppers and cook for another 30 minutes.

Pheasant meat is a great alternative to chicken. Try it in soups, hot dishes and other meals that call for chicken. A fall weekend isn’t complete without some wild game, and with dishes like these and so many more, the preparation possibilities are endless for the finest fowl…in our outdoors.


courtesy of: Nodak Outdoors, Bismarck, North Dakota, (877) 572-0923

915. PHEASANT and BACON KEBABS

two whole pheasants, meat de-boned from breasts and thighs, cut into chunks
one package of thick cut bacon
2 onions, cut into two-inch chunks
2 bell peppers, cut into two-inch slices
one package medium mushrooms
glaze or marinade of your choice

If desired, put the pheasant meat and your marinade of choice together in a Ziploc bag in the refrigerator for four hours.

Place a chunk of pheasant meat and a slice of onion or pepper together and wrap one slice of bacon around them. Skewer three or four of these combinations onto a kabob stick. Take the leftover vegetables and mushrooms and skewer them on separate sticks. Using a marinade brush, put the leftover marinade on the veggies to add some flavor.

Place tinfoil on the areas of the grill you will be using to cook the kabobs and spray the tinfoil with non-stick oil, such as Pam. Ignite the grill and heat to high and then bring back down to low. Cook the kabobs on the foil - preferably on an upper or raised rack - on low heat for 10 to 12 minutes or until the kabob meat is done. The vegetable kabobs will finish before the meat kabobs, so remove them a few minutes earlier.


courtesy of: Nodak Outdoors, Bismarck, North Dakota, (877) 572-0923

914. CORN, BACON and RED PEPPER KEBABS with ROMANO-LIME BUTTER

yields 4

4 strips thickly sliced bacon
4 corn, shucked, and, cut crosswise into thirds
2 red bell pepper, cut into 1 1/2" pieces
vegetable oil, for brushing

Romano-Lime Butter
6 tbsp unsalted butter, softened
2 tbsp lime, zest, minced
2/3 cup grated romano cheese

Corn, Bacon And Red Pepper Kebabs: Cook the bacon ina skillet to render fat. Drain and pat dry. Place red pepper, corn and bacon on skewers. Brush with oil and grill. Watch for flare-ups. Serve with Romano-Lime butter.

Romano-Lime Butter: Mix cheese, butter, lime zest and salt. Refrigerate.


courtesy of: Kevin White, "Turkey Tenderloin," Backyard Cookin, FoodTV

913. BLT MACARONI SALAD

8 ounces elbow macaroni, uncooked
1/4 cup plus 2 tablespoons reduced-calorie mayonnaise
1/4 cup plus 2 tablespoons plain nonfat yogurt
1/4 cup plus 2 tablespoons chili sauce
2 tablespoons lemon juice
1 teaspoon sugar
1/4 teaspoon salt
1 large tomato, seeded and chopped
1/4 cup chopped green onions
4 cups thinly sliced lettuce
6 slices bacon, chopped, cooked, and drained

Cook macaroni according to package directions, omitting salt and fat; drain. Rinse under cold water; drain again. In a large bowl combine macaroni, mayonnaise, yogurt, chili sauce, lemon juice, sugar, salt, tomato, onions, and lettuce; cover and chill at least 1 hour. Sprinkle with bacon just before serving.


courtesy of: dLife: For Your Diabetes Life, 101 Franklin Street, Westport, Connecticut 06880, (203) 454-6985

912. BEEF, BACON and SALAMI LASAGNA

makes 8 servings


8 ounces lasagna noodles
2 strips of bacon
1 onion, chopped
2 cloves garlic, minced
2 tablespoons vegetable oil
1 1/2 pounds lean ground beef
1/2 pound salami, chopped
1 tablespoon dried crushed parsley
1/2 teaspoon crushed dried basil
1 (10-ounce) can tomato paste
1 (15-ounce) can whole tomatoes, undrained
1/2 pound mushroom, chopped
1/2 cup water
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup cottage cheese
2 large eggs, beaten
1/2 cup freshly grated Parmesan cheese
2 cups (8 ounces) shredded mozzarella cheese

Cook lasagna noodles as per package directions; drain and set aside. Sauté strips of bacon, onion and garlic in hot oil for about 5 minutes or until bacon is cooked and crispy and onion is softened; remove garlic cloves. Add ground beef, salami, basil and parsley. Brown and drain. Add tomato paste, whole tomatoes, chopped mushrooms and water. Simmer, uncovered, for 1 hour, or until thick. Season with salt and pepper. Preheat the oven to 375°F (175°C). Grease a 13 x 9 x 2-inch baking dish. In a large bowl, combine cottage cheese, beaten eggs and Parmesan cheese. Pour a layer of tomato mixture in the bottom of baking dish. Cover with a layer of the cooked noodles, followed by a layer of the cheese/egg mixture; sprinkle part of mozzarella cheese on top. Repeat layers until ending with sauce and a layer of the mozzarella. Bake for 30 minutes, or until bubbly and browned. Remove from oven and serve hot.


courtesy of: Cooks Recipes

911. BACON COLBY LASAGNA

2 pounds ground beef
2 medium onions, chopped
2 pounds sliced bacon, cooked and crumbled
2 cans (15 ounces each) tomato sauce
2 cans (14-1/2 ounces each) diced tomatoes, undrained
2 tablespoons sugar
1 teaspoon salt
24 lasagna noodles, cooked and drained
8 cups (32 ounces) shredded Colby cheese

In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink; drain. Stir in the bacon, tomato sauce, tomatoes, sugar and salt; cook until heated through.

Spread 1 cup meat sauce in each of two greased 13-in. x 9-in. x 2-in. baking dishes. Layer four noodles, 1-2/3 cups meat sauce and 1-1/3 cups cheese in each dish. Repeat layers twice.

Cover and bake at 350*F for 40 minutes. Uncover; bake 5-10 minutes longer or until bubbly. Let stand for 15 minutes before cutting. Yield: 2 casseroles (12 servings each).


courtesy of: Taste of Home

910. STEAMED MANILA CLAMS with SOFRITO, SWEET SAKE, BACON and FRIED GINGER

serves six


3 tablespoons extra-virgin olive oil plus additional for drizzling
1/4 cup julienne of fresh ginger
1/4 cup chopped bacon
1 cup diced white onion
4 cloves garlic, minced
1/2 cup 1/4-inch diced red peppers
1/2 cup 1/4-inch diced yellow peppers
1/2 cup 1/4-inch diced poblano peppers
2 tablespoons chopped fresh thyme
48 Manila clams (New Zealand cockles can be substituted)
1/2 cup sweet sake
Salt and freshly ground black pepper

Heat the oil in a small frying pan, add the julienne of ginger, and cook until golden. Drain and set the ginger on a paper towel to dry.

Add the bacon to a large, hot frying pan and cook until the fat is rendered and the bacon is cooked and crisp. Add the onions and garlic and cook until onions are translucent. Add all the peppers and cook until they are soft, then sprinkle in the thyme. Add the clams and sweet sake to the sofrito in the pan, and cook until the clams have steamed open. Season to taste with salt and pepper.

Place 8 steamed clams in each bowl and spoon the sofrito mixture on top. Garnish with the fried ginger and drizzle with extra virgin olive oil.


courtesy of: Michael Cressotti and Taka, Sushi Samba 7, 87 Seventh Avenue South, New York, New York 10014

909. STUFFED STEAK ROLLS with MUSHROOM GRAVY

makes 6 servings


NOTE: Use with any antlered game round steak.

1½ pounds round steak
5 slices bacon, chopped
2 cups seasoned bread cubes
¾ cup beef broth
1/3 cup onion, chopped
2 garlic cloves, finely minced
Salt and pepper
6 toothpicks

Mushroom Gravy
3 tablespoons butter
2 tablespoons all-purpose flour
1¼ cups beef broth
½ cup water
½ cup dry red wine
2 cups mushrooms, sliced
Salt and pepper

Cut round steak into six equal-size portions. Place meat between waxed paper, or a zipper-lock bag, and lightly pound with a mallet (or heavy skillet) until about a ¼-inch thick. Season meat with salt and pepper. In a medium bowl, combine bread cubes, beef broth, garlic and onion. Fry bacon in a large skillet until crisp. Remove cooked bacon from pan and drain on paper towels. Reserve 2 tablespoons of the bacon grease. Combine bacon with bread mixture.

Place pounded steaks on a flat surface and divide bread stuffing equally, about 1/3 cup each, onto meat. Roll each piece snugly and secure with a toothpick. Return skillet to burner and heat reserved bacon grease over medium-high heat. Place rolls in pan and brown evenly. Transfer rolls to a lightly greased baking dish.

To prepare gravy, melt butter in the same skillet over medium heat. Stir in flour and continue stirring until flour mixture (roux) is light brown in color, for about 3 to 4 minutes. Whisk in beef broth and water, a little at a time, to blend with flour mixture. Bring to a boil, reduce heat and simmer for 2 to 3 minutes. Stir in wine and mushrooms, and season to taste with salt and pepper.

Pour gravy over browned rolls, cover and bake in a preheated 350 degree oven for 50 minutes. Remove toothpicks before serving.


courtesy of: Rick Ochitwa, Saskatoon, Saskatchewan, Canada

908. STEAK PINWHEELS STUFFED with SPINACH and BACON

makes 4 servings


8 slices bacon
1 1- to 1-1/2-pound beef flank steak or beef top round steak
1/2 teaspoon lemon-pepper seasoning
1/4 teaspoon salt
1 10-ounce package frozen chopped spinach, thawed and well drained
2 tablespoons fine dry bread crumbs
1/2 teaspoon dried thyme, crushed
1/4 teaspoon lemon-pepper seasoning
Dash salt

In a large skillet cook bacon just until done but not crisp. Drain on paper towels. Score steak by making shallow cuts at 1-inch intervals diagonally across steak in a diamond pattern. Repeat on second side. Place steak between 2 pieces of plastic wrap. Working from the center to the edges, pound meat lightly with the flat side of a meat mallet to form a 12x8-inch rectangle. Remove plastic wrap. Sprinkle the 1/2 teaspoon lemon-pepper seasoning and 1/4 teaspoon salt over top. Arrange the bacon lengthwise on the steak.

In a mixing bowl stir together the spinach, bread crumbs, thyme, 1/4 teaspoon lemon-pepper seasoning, and dash salt. Spread the spinach mixture over the bacon. Roll up meat from a short side. Secure with wooden toothpicks at 1-inch intervals, starting 1/2 inch from one end. Cut between toothpicks into eight 1-inch slices. Cook 4 of the pinwheels immediately and freeze the remaining pinwheels as directed. Makes 4 servings.

To Eat Two: To grill, horizontally thread two pinwheels onto each of 2 long skewers. Remove wooden toothpicks. Place pinwheels on the rack of an uncovered grill. Grill directly over medium coals 12 to 14 minutes or to desired doneness, turning once.

Or to broil, place pinwheels, cut side down, on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat for 12 to 14 minutes or to desired doneness, turning once. Remove toothpicks.

To Freeze Two: Place two pinwheels into each of 2 individual freezer containers. Seal, label, and freeze for up to 3 months. To serve, thaw 2 or 4 of the pinwheels overnight in the refrigerator. Cook according to the directions above.


courtesy of: Better Homes and Gardens

907. ONION and MUSHROOM-STUFFED BACON CHEESEBURGER

1-1/2 cups sliced onions (about 3 medium)
8 oz. button or cremini mushrooms, sliced (3 cups)
1 tablespoon olive oil
2 tablespoons snipped fresh parsley
2-1/2 lb. 85-percent lean ground beef
1/3 cup Worcestershire sauce
4 cloves garlic, minced
1-1/2 teaspoons salt
1 teaspoon ground black pepper
16 slices applewood smoked bacon (about 1 lb.) (optional)
8 slices Swiss, provolone, and/or Colby and Monterey Jack cheese (optional)
8 Kaiser rolls or hamburger buns, split and toasted*
tomato slices (optional)

In very large skillet cook the onions and mushrooms in hot oil over medium heat 15 to 20 minutes or until all liquid has evaporated, and onions and mushrooms are tender and golden brown, stirring occasionally. Remove from heat. Stir in parsley; set aside to cool slightly.

In a very large mixing bowl mix beef, Worcestershire sauce, garlic, salt, and pepper until just combined (do not over mix). Shape mixture into 16 (3-1/2-inch diameter) patties. Spoon filling onto half of patties to 1/2-inch of edge. Top with remaining patties; pinch to seal. If using, lay 2 bacon slices over each stuffed patty in crisscross pattern, tucking ends under.

For charcoal grill, arrange preheated coals around drip pan. Test for medium heat above pan. Place patties over drip pan on grill rack. Cover and grill 25 to 30 minutes or until done (160 F)**. (For gas grill, preheat grill. Reduce heat to medium. Adjust for indirect grilling. Grill as above.) Top with cheese. Cover; cook 1 to 2 minutes more or until cheese melts.

Transfer burgers to serving platter. Serve on buns with tomato slices. Makes 8 servings.


courtesy of: Dennis Taylor, "Tailgating U Recipes," Better Homes and Gardens, September 2007, p. 272

906. PIZZA with BACON, SPINACH, TRUFFLE OIL and EGG

Pizza Dough:
8 ounces water
1/8-ounce yeast
1/4-ounce salt
1 pound bread flour
1/8 cup olive oil
1/8 cup cornmeal

Garnish:
4 cups tomato sauce
4 cups shredded spinach
2 cups grated Parmesan
12 slices bacon, cooked until crispy
2 tablespoons truffle oil
2 eggs

Place the water in a large bowl or mixer with a dough hook. Dissolve the yeast in the water. Add the remaining ingredients and mix on low speed until a ball is formed. Change to medium speed and mix approximately for 1 to 2 minutes until a smooth and elastic dough is formed. Remove the dough from the bowl, cut the dough into 2 portions, roll into tight balls and place on a lightly oiled sheet pan. Cover and let proof for a minimum of 4 hours.

Preheat oven to 400 degrees F. Once the dough has been prepared, spread the dough out with a rolling pin or just by using your hands. Top each round with 2 cups of the sauce, 2 cups of the spinach, 1 cup of the Parmesan, 6 slices of the bacon, and 1 tablespoon of the truffle oil and bake for approximately 15 minutes until crispy. Crack 1 egg in the center of the pizza and place in the oven for an additional 5 minutes until egg is cooked. Repeat with the remaining ingredients. To serve, cut slice and serve while hot and egg is runny.


courtesy of: Dena Marino, Ajax Tavern, Aspen, Colorado / "Follow That Pizza," Follow That Food, Food Network

905. BACON, EGGS and HASH BROWNS FLAN

1 package (2 pounds) shredded hash brown potatoes
1/4 cup Parmesan cheese
Kosher salt and freshly ground black pepper, to taste
8 eggs, large or extra large
2 cups milk, whole or 2%
nonstick cooking spray
1/2 cup chopped onion
7 to 8 strips cooked bacon, chopped
1 cup (about 4 ounces) shredded Swiss cheese

In a medium-size bowl, mix hash browns, Parmesan cheese, salt, and pepper together; set aside. In a small bowl, mix eggs and milk together; set aside. Coat the interior of the crockery insert of a 4- to 6-quart oval slow cooker with cooking spray and pack half of the hash brown mixture in an even layer, completely covering the bottom of the insert. Press the remaining hash brown mixture up the sides to a height of about 2 inches. Scatter onion, bacon, and Swiss cheese evenly across the bottom of the potato “crust.” Pour the egg and milk mixture into the crust, then cook on low 3-1/2 to 4 hours. If your slow cooker has a warming setting, you can keep the flan warm several hours; if it doesn’t, the flan will stay servable up to 1 hour with the cooker turned off. Cut into squares or wedges to serve.


courtesy of: Yankee Magazine

904. MINI CHICKEN POT PIES with BACON and MARJORAM

makes 4 servings


5 applewood-smoked bacon slices
1 1/2 cups chopped onion
12 ounces peeled whole baby carrots (about 2 1/2 cups)
1 8-ounce package trimmed haricots verts or other slender green beans, halved crosswise
4 teaspoons chopped fresh marjoram
1 3/4 cups low-salt chicken broth
2/3 cup plus 1 tablespoon crème fraîche
3 cups coarsely shredded chicken from 1 small purchased roasted chicken (skin removed)
1 sheet frozen puff pastry (half of 17.3-ounce package), thawed

Preheat oven to 450°F. Cook bacon in heavy large skillet over medium heat until crisp. Drain on paper towels. Chop bacon. Add onion to drippings in skillet; sauté until tender and golden, about 8 minutes. Add next 3 ingredients; stir 1 minute. Add broth; bring to boil over high heat. Reduce heat to medium-high and boil until vegetables are almost tender and some liquid is reduced, about 8 minutes. Stir in 2/3 cup crème fraîche, chicken, and bacon. Bring to simmer. Season with pepper. Divide among four 2-cup soufflé dishes.

Unfold puff pastry onto work surface; roll out to 12-inch square. Cut into 4 equal squares. Top filling in soufflé dishes with pastry; fold edges down onto rims of dish. Brush top of crusts (not edges) with remaining 1 tablespoon crème fraîche. Cut small X in center of crusts; pierce all over with fork. Bake until crusts are golden brown and filling is heated through, about 22 minutes.

NOTE: You can also make one large pot pie. Place the filling in a 9-inch-diameter deep-dish pie dish. Set the 12-inch pastry square over the filling, then fold down the edges onto the rim. Baking time will still be about 22 minutes.


courtesy of: Bon Appétit, October 2007

903. BRAISED ABALONE in OYSTER SAUCE with BACON and BROCCOLI

250 grams canned abalone
50 grams bacon
2 heads broccoli
½ cup cooking oil

Stock:
250 grams retained abalone juice
2 tablespoons Chinese wine
1 stock scallions
1 slice ginger
½ cup water

Seasoning:
25 grams oyster sauce
1 teaspoon rice wine
1/4 teaspoon salt
1 teaspoon sugar

1 teaspoon corn starch

Drain canned abalone and separate abalone juice. Cut abalone in to thin slices. Prepare stock. Add abalone in to stock for 15 minutes under low heat. Remove abalone and drain; retain stock and add 1 cup of water to stock. Cut bacon in to bits. Fry in cooking oil until crispy. Drain and set aside. Bring a pot of water to a boil, about 1 litter. Add 1 pinch of salt. Add broccoli to boiling water for about 60 seconds, cool and drain. Using a large bowl, arrange abalone on the sides of the bowl. Place broccoli green side down over the abalone until bowl is full and packed. Prepare seasoning by mixing all of them together, Heat wok and add seasoning and half cup of stock. Bring to a boil. Dilute corn starch with some stock and add to seasoning until thick. Place a large plate over the abalone-broccoli bowl face down. Turn them over so that the bowl will release its shape on to the place. Pour seasoning over the broccoli. Sprinkle bacon bits over the preparation as garnish.


courtesy of: Tasek.net (Recipe): the making of good food

902. EGG-FRIED RICE with BACON and GINGER

serves 4


3 tablespoons peanut oil
4 eggs, lightly beaten
Kosher salt and freshly ground pepper
4 thick-cut slices of bacon, sliced crosswise into 1/2-inch pieces
4 garlic cloves, minced
1 1/2 tablespoons minced fresh ginger
1 medium onion, finely chopped
2 tablespoons dry sherry
1 teaspoon sugar
2 1/2 tablespoons oyster sauce
2 1/2 tablespoons soy sauce
1 teaspoon Asian sesame oil
5 scallions, thinly sliced

In a large wok, heat 2 tablespoons of the peanut oil until very hot. Season the eggs with salt and pepper and pour into the wok. Scramble the eggs over high heat until just cooked through, about 1 minute. Transfer to a paper towel-lined plate.

Add the bacon to the wok and cook, stirring occasionally, until crisp, about 4 minutes. Using a slotted spoon, transfer the bacon to the plate with the eggs. Drain off the bacon grease and wipe out the wok.

Heat the remaining 1 tablespoon of peanut oil in the wok. Add the garlic and ginger and cook over high heat for 1 minute. Add the onion and cook until golden, about 3 minutes. Stir in the sherry and sugar and cook until the sherry is reduced by half, about 30 seconds. Add the rice, oyster sauce, soy sauce, sesame oil, reserved eggs, bacon and all but 2 tablespoons of the scallions. Season with salt and stir- fry until the rice is hot, about 2 minutes. Transfer to a serving bowl, sprinkle with the remaining scallions and serve.


courtesy of: Kylie Kwong, "TV Chefs Share their Best Recipes," Food & Wine, March 2007

901. BACON-FRIED QUAIL with ONION GRAVY

yields 15 servings


30 quail, cleaned
salt
pepper
all-purpose flour
8 slices bacon
2 cups peanut oil
1/4 cup all-purpose flour
1 cup water
2/3 cup minced onion
dash of garlic salt

Sprinkle quail with salt and pepper to taste; dredge in flour, and set aside. Fry bacon in a large skillet. Remove bacon, reserve for other uses. Add peanut oil to drippings in skilled; heat over medium heat. Add quail; cook 10-12 minutes on each side or until done. Remove quail from pan; drain on paper towels. Reserve 1/4 cup drippings in pan. Add flour to drippings, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add water, stirring well. Add onion and cook over medium heat, stirring constantly, until thickened and bubbly. Stir in 1/2 tsp. salt, 1/8 tsp pepper, and garlic salt.


courtesy of: The Virginia Waterfowlers' Association, P.O.Box 26002, Richmond, Virginia 23260

900. BOWTIE PASTA SALAD with CARAMELIZED BACON, CHERRY TOMATOES and GORGONZOLA CHEESE

1 lb. thickly sliced bacon
brown sugar
freshly cracked black pepper
1 lb. bowtie pasta
3⁄4 cup mayonnaise
1⁄2 cup sour cream
3 tablespoons white wine vinegar
salt and pepper to taste
1 pint cherry tomatoes, halved
1 small yellow onion, finely chopped
1 1⁄2 cups crumbled Gorgonzola cheese

Prepare the caramelized bacon first. Preheat the oven to 425 degrees. Line a baking sheet with aluminum foil. Spray the foil with cooking spray (or just brush with oil) and sprinkle a thin layer of brown sugar on the foil. Distribute some pepper over the brown sugar and then lay the bacon strips in the pan. Sprinkle pepper over the bacon (use a heavy hand, it’ll be much more flavorful) and then add a fairly thick layer of brown sugar over the bacon. Use your hands to adhere the brown sugar to the bacon. Place the bacon in the oven and cook for 15 to 20 minutes or until the bacon is cooked all the way through. Cool to room temperature, checking every so often to make sure that the bacon is still pliable enough to remove from the pan.

Prepare the pasta next. Use plenty of water and heavily salt it. It should taste briny like the sea. Bring to a boil and cook until al dente, drain thoroughly but do not cool.

Meanwhile, prepare the dressing by whisking together the mayonnaise, sour cream, and white wine vinegar. After the pasta has been cooked and drained, add the pasta to the dressing and toss. Let it sit out until it reaches room temperature. Then chop the caramelized bacon. Add that and the remaining ingredients to the pasta mixture. Toss to combine, taste, and adjust the seasonings. Chill in the refrigerator until ready.


courtesy of: Busy Nothings, Tony, North Dakota

899. BRIE and REDCURRANT-STUFFED CROISSANT with BACON

serves 2


1 ready-made plain croissant, cut into 4 pieces
4 teaspoons ready-made redcurrant jelly
1½oz Brie, sliced into 4 pieces
4 slices smoked streaky bacon
2½oz watercress, roughly chopped
1 tsp olive oil salt and freshly ground black pepper

Split the four pieces of croissant almost in half and fill the middle of each with a teaspoonful of redcurrant jelly and a slice of Brie. Wrap each croissant piece in a slice of bacon. Place the croissant pieces into a hot frying pan and cook for 3-4 minutes, or until the bacon is golden-brown. Place the watercress and olive oil into a bowl, season well with salt and freshly ground black pepper and mix well to coat the watercress. To serve, place the watercress onto two small plates and top with the hot stuffed croissant pieces.


courtesy of: James Tanner, Ready Steady Cook, BBC Food

898. BACON SWISS MEAT LOAF

yields 6 servings


1 egg
1/4 cup evaporated milk
1-1/2 cups (6 ounces) shredded Swiss cheese, divided
1 cup crumbled cooked bacon (about 12 bacon strips), divided
1/2 cup soft bread crumbs
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1-1/2 pounds ground beef

In a large bowl, combine the egg, milk, 1 cup Swiss cheese, 3/4 cup bacon, bread crumbs, garlic powder and onion powder. Crumble beef over mixture and mix well. Shape into a loaf in a greased 11-in. x 7-in. x 2-in. baking dish.

Bake, uncovered, at 350° for 1 hour or until meat is no longer pink and a meat thermometer reads 160°. Drain. Sprinkle with remaining cheese and bacon. Bake 3-5 minutes longer or until cheese is melted. Let stand for 10 minutes before slicing.


courtesy of: Taste of Home's Simple & Delicious Magazine

897. BACON EGG SALAD CROISSANTS

yields 4 servings


1/3 cup diced celery
1/3 cup mayonnaise
1 teaspoon prepared mustard
1/4 teaspoon salt
1/8 teaspoon pepper
6 hard-cooked eggs, chopped
1/3 cup crumbled cooked bacon
4 lettuce leaves
thin tomato slices
4 croissant, split

In a large bowl, combine the celery, mayonnaise, mustard, salt and pepper. Stir in eggs and bacon. Place a lettuce leaf, tomato slice and 1/2 cup egg salad on each croissant.


courtesy of: Julee Wallberg, Reno, Nevada / Taste of Home's Simple & Delicious Magazine

896. PAN-SEARED SEA SCALLOPS with LENTILS, BACON and CIDER REDUCTION

makes 6 servings


Mascarpone Cream
1/2 cup dry white wine
2 tablespoons chopped shallots
1/4 cup whipping cream
1/4 cup mascarpone cheese
1 teaspoon finely grated lemon peel
1/2 teaspoon chopped fresh chives

Cider reduction
2 cups apple cider
1 cup apple cider vinegar
1/4 cup chopped shallots

Lentils
6 whole cloves
1 medium onion, peeled
6 cups water
1 1/2 cups French green lentils (lentilles du Puy; about 12 ounces)
2 bay leaves

6 slices thick-cut applewood-smoked bacon, cut crosswise ÿ inch thick
1/4 cup chopped shallots

1 teaspoon chopped fresh thyme

Scallops
6 tablespoons butter, divided

18 sea scallops, patted dry
2 tablespoons olive oil

For mascarpone cream: Place wine and shallots in heavy small saucepan. Boil until almost dry, about 6 minutes. Add cream. Boil until reduced by half, about 2 minutes. Stir in mascarpone, lemon peel, and chives. DO AHEAD: Can be made 1 day ahead. Transfer to small bowl; cover and chill. Rewarm before serving.

For cider reduction: Place cider, vinegar, and shallots in heavy medium saucepan. Boil until reduced to 3/4 cup, about 15 minutes. Strain; discard solids in strainer. Return cider mixture to pan. DO AHEAD: Cider reduction can be made 1 day ahead. Cover and refrigerate.

For lentils: Press thin end of cloves into peeled onion. Place onion in heavy large saucepan. Add 6 cups water, lentils, and bay leaves. Bring to boil. Reduce heat to medium-low and simmer until lentils are tender, stirring occasionally, about 30 minutes.

Meanwhile, cook bacon in heavy large skillet over medium heat until crisp. Using slotted spoon, transfer bacon to paper towels. Pour all but 3 tablespoons fat from skillet. Add shallots to skillet and sauté over medium heat until golden, about 2 minutes.

Drain lentils, discarding onion and bay leaves. Add reserved bacon, lentils, and thyme to shallots. DO AHEAD: Lentils can be made 2 hours ahead. Let stand at room temperature. Rewarm over medium heat, stirring often.

For scallops: Bring cider reduction to simmer. Whisk in 5 tablespoons butter, 1 tablespoon at a time. Keep warm.

Season scallops with salt and pepper. Melt 1 tablespoon butter with oil in heavy large skillet over medium-high heat. Add scallops and cook until brown, about 2 minutes per side.

Divide lentils among 6 plates. Arrange 3 scallops atop lentils on each plate. Drizzle cider reduction over scallops and around lentils. Drizzle warm mascarpone cream over.


courtesy of: Deborah Snow, Bon Appétit, September 2006

895. CHUM CHOWDER with BACON

2 lbs chum salmon
6 slices bacon
1 medium onion (½ cup chopped)
2 shallots (1 tbsp, chopped)
1 ½ cups white wine
1 ½ cups water
1 tsp salt
¼ tsp dried thyme, crushed
1 stalk celery, quartered
2 cloves garlic halved
4 sprigs parsley
2 whole cloves
3 tbsp all purpose flour
3 tbsp butter or margarine, softened
½ cup light cream

Clean, fillet, and remove skin. Cut fish into bite-sized pieces.

Cook bacon in 4 ½ quart dutch oven. Drain, reserve 2 tbsp drippings. Crush bacon and set aside. Cook onion and shallots in reserved bacon drippings until tender. Remove from heat. Add wine, water, salt, and thyme. Tie celery, garlic, parsley, and whole cloves in a cheesecloth bag and add to pan. Bring to boiling, then reduce heat. Cover and simmer for 20 minutes. Remove cheesecloth bag. Add fish to dutch oven. Cover and cook gently about 8-10 minutes or until fish flakes when tested with a fork. Blend flour and softened butter or margarine to a smooth paste. Stir into simmering liquid. Stir in cream. Cook and stir until thickened and bubbly. Season to taste, and sprinkle bacon over top before serving.


courtesy of: Sam Ingram, Arlington, Washington / Washington Department of Fish & Wildlife

894. BABY CHICKENS with APRICOT, BACON and CASHEW STUFFING

serves 4


2 baby chickens seasoned salt
150ml couscous water to cover cous cous
30 grams butter
1 onion, diced
6 rashers bacon, diced
50 grams cashew nuts, roughly chopped
30ml finely chopped sage, or 10ml dried
2 cloves garlic, crushed
50 grams dried apricots, roughly chopped
30ml chopped parsley
10ml grated lemon rind

Preheat the oven to 190°C. Rinse and pat the baby chickens dry. Season inside and out. Place the cous cous in a bowl and just cover with water. Do not steam. Melt the butter in a pot, then add the onion and bacon and cook until soft. Add the nuts, sage, garlic, apricots and parsley. Cook for a further two minutes. Mix in the cous cous and lemon rind. Stuff the baby chickens with this mixture and tie the legs together with string. Place in a smallish ovenproof dish and pour over the olive oil and lemon juice mixture. Bake uncovered for 50 minutes until golden. Serve with grilled vegetables.


courtesy of: Cheryl Graham and Kelly Meiring, Pick ‘n Pay School of Cooking, Pick 'n Pay Office Park, 2 Allum Road, Kensington. Telephone (011) 856 7000

893. BACON and BEAN CHILI

serves 3


4 slices bacon
4 tablespoons sofrito
2 frozen ice cubes
1 teaspoon cumin powder
1 teaspoon chile powder ancho
14 1/2 ounces tomatoes chunky diced
15 ounces black beans canned
15 1/2 ounces kidney beans canned, light red
3/4 cup corn canned, drained
cheese cheddar — grated

Start by heating a large pot over medium-low heat. The 4 slices of bacon are held over the pot, without separating them, and sliced into about ½ inch slices with kitchen scissors. When all the bacon is in the pot, cook gently for about 10 minutes, stirring occasionally.

When the bacon has rendered its fat and it is getting crispy, remove the pieces to a paper-towel-lined plate. Cover with another piece of paper towel and set aside. All but 2 teaspoons of bacon fat are poured out of the pot into an empty metal can. Add the sofrito. Start to break up the cubes with a wooden spoon. Cook for a couple of minutes until it is defrosted and fragrant.

Next, add the cumin and ancho chile powder and stir. Open the cans of tomatoes and beans and add the tomatoes to the pot. Strain and rinse the beans and add these to the pot along with the corn. Raise the heat to medium and bring the chili to a boil. When the mixture is boiling, lower the heat, partially cover it, and cook for about 15 minutes to meld the flavors.

Serve our chili with grated cheese, the bacon, and chips.


courtesy of: Triple "E" Cooks, a Family Cookbook, Chris and Robin Strom, Baltimore, Maryland

892. BACON-WRAPPED STUFFED MEXICAN-WASABI PRAWNS

serves 4


12 large prawns (16-20 per pound), peeled
6 slice(s) bacon, cut in half
1 tablespoon pre-mixed wasabi paste
4 oz. red enchilada sauce (Las Palmas works well)
2 tablespoons molasses
2 tablespoons soy sauce
1 teaspoon worcestershire sauce
1 tablespoon brown sugar
1/4 teaspoon granulated garlic
1/4 teaspoon granulated onion
1/4 teaspoon crushed dried oregano
1/4 teaspoon white sesame seeds
2 cups corn salsa (see recipe)
1/4 cup baby spinach leaves, washed
1 tablespoon crumbled goat cheese

Preheat oven to 350°F. Butterfly prawns by splitting each down the middle of the back, taking care to only cut 3/4 the way through each prawn. Open prawns at cut, stuff each with a small dab of wasabi, close, and wrap in a piece of bacon; secure with toothpick. Place each completed unit on foil covered cookie sheet so that they do not touch one another.

In a bowl, combine enchilada sauce, molasses, soy sauce, worcestershire sauce, sugar, garlic, onion, oregano, and sesame seeds. Mix well. Carefully brush glaze mixture over each shrimp. Bake for 10-12 minutes, or until bacon is lightly crisp.

To serve, carefully place prawns on large platter. Present corn salsa on a bed of baby spinach leaves and generously garnish salsa with crumbled goat cheese.


Corn Salsa

2 cups fresh sweet corn kernels
1/3 cup chopped purple onion
1/4 cup chopped red bell pepper
3 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1-2 tablespoons finely chopped jalapeno pepper
1/2 teaspoon salt

Combine corn, onion, pepper, cilantro, lime juice, and jalepeno in a bowl. Cover and refrigerate for 2 to 4 hours. Remove from refrigerator about 30 minutes before serving. Makes about 3 cups.


courtesy of: Chef Deborah Scott, Kemo Sabe, 3958 5th Avenue, San Diego, California 92103