632. CHESTNUT PANCAKES with BACON and CREME FRAICHE

makes about 24 pancakes


6 slices thick-cut bacon, chopped
3/4 cup milk
2 large eggs
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups coarsely chopped jarred steamed chestnuts (7 to 8 ounces), divided
Créme fraîche or sour cream
Chopped chives or maple syrup

Cook bacon in large skillet over medium heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels to drain. Transfer 2 tablespoons bacon drippings to blender; add milk and next 3 ingredients, then 1 cup chestnuts. Blend until batter is smooth. Pour batter into bowl; stir in remaining 1/2 cup chestnuts.

Pour remaining drippings into small bowl. Brush same skillet with some drippings; heat over medium heat. Drop in batter by rounded tablespoonfuls. Cook pancakes until brown and cooked through, about 3 minutes per side. Transfer to plates. Top with créme fraîche and bacon, then chives or maple syrup.


courtesy of: Bon Appétit, February 2007

631. SALMON and GOLDEN BEET SALAD with CRISP BACON

serves 4


8 small golden beets (about 10 ounces)
3 tablespoons extra-virgin olive oil
1/4 teaspoon coarse salt
4 slices bacon (about 21/4 ounces), sliced crosswise into thin strips
1/2 lemon, sliced into 4 rounds
4 salmon fillets (6 ounces each)
1 shallot, finely chopped
1 1/2 tablespoons white-wine vinegar
1 pound baby spinach
Freshly ground pepper

Preheat oven to 350°. On a piece of aluminum foil, toss beets with 1 tablespoon oil and the salt; wrap beets in foil to make a packet. Cook until beets are easily pierced with a fork, about 35 minutes. Let cool; peel beets, and slice into 1/4-inch-thick rounds.

Cook bacon on another baking sheet until crisp, about 10 minutes. Transfer to a paper-towel–lined plate; let drain.

Place lemon slices and 6 cups water in a large saucepan; bring to a boil. Reduce heat; add salmon, and cook at a bare simmer until flaky, about 12 minutes. Transfer fish to a plate; let cool.

Make dressing: In a small bowl, whisk together shallot, vinegar, and remaining 2 tablespoons oil until emulsified.

Place spinach and beets in a bowl. Add dressing and some bacon; season with pepper. Toss to combine. Divide among plates; top each with a salmon fillet. Garnish with remaining bacon.


courtesy of: Martha Stewart Living, July 2003

630. WHITE CHEDDAR PIZZA with BACON, WALNUTS, and SAGE

Yield: 24; 12 pizzas, 1/2 pizza each servings


6 lb. pizza dough, thawed
2 tbsp. rubbed sage
3 lb. mild white cheddar cheese, shredded
12 oz. smoked bacon, coarsely crumbled
1 lb. 2 oz. walnut pieces, toasted
6 oz. fresh parsley

Divide dough into twelve 8-ounce pieces. Knead the sage into each dough ball, allotting 1/2 teaspoon of the herb for each piece of dough. Roll out into 10-inch rounds. For each pizza, place dough round directly onto heated pizza stone or sheet pan. Cover dough surface with 4 ounces cheese, 1 ounce bacon and 1-1/2 ounces walnuts. Bake at 500°F for 7 to 10 minutes until dough is baked. Sprinkle topping with 1/2 ounce parsley leaves. Cut 4 wedges; serve hot.

NOTE: If you're starting with formed pizza crusts rather than dough, simply sprinkle the sage on with the cheese, bacon and walnuts.


courtesy of: Wildwood Restaurant & Bar, Portland, Oregon

629. MAPLE and GINGER-BRAISED RED CABBAGE with BACON

serves 6 to 8


1 teaspoon extra-virgin olive oil or vegetable oil
2 slices thick-cut bacon (2 ounces), cut into 1/2-inch-wide strips
1 1/2 tablespoons unsalted butter
1 medium yellow onion (6 ounces), thinly sliced
Coarse salt and freshly ground black pepper
1 Granny Smith apple, peeled, cored, and thinly sliced
1 teaspoon grated fresh ginger
1 medium head red cabbage (about 1 3/4 pounds), quartered, cored, and thinly sliced
1/4 cup cider vinegar
2 tablespoons pure maple syrup

Heat the oven to 300 degrees.

Frying the bacon: Combine the oil and bacon in a large deep ovenproof skillet (12- to 13-inch), set the skillet over medium heat, and fry the bacon until it renders its fat and begins to crisp, 5 minutes. Scoop out the bacon with a slotted spoon and set aside on paper towels to drain.

Sautéing the aromatics and wilting the cabbage: Add the butter to the bacon fat in the pan and stir in the sliced onion. Season with salt and pepper and sauté, stirring a few times, until the onion turns limp, about 2 minutes. Add the apple and ginger and stir to combine. Increase the heat to medium-high and begin adding the cabbage a few handfuls at a time. Once all the cabbage is in the skillet, sauté, stirring frequently, until the strands begin to wilt and have a moist gleam, about 6 minutes. Add the vinegar and syrup, and return the bacon to the pan. Stir to incorporate, and let the liquid come to a boil.

The braise: Cover the pan and slide into the middle of the oven. Braise at a gentle simmer, stirring every 20 minutes, until the cabbage is tender and deeply fragrant, about 1 hour. Serve warm or at room temperature.


courtesy of: All About Braising: The Art of Uncomplicated Cooking, by Molly Stevens. W.W. Norton & Company, 2004

628. GRILLED BACON-WRAPPED SWEETBREAD

makes 2 generous servings


1 pound sweetbreads
1 teaspoon vinegar in cold water
1/2 teaspoon salt
Fresh-ground black pepper
Salt
1 teaspoon dried thyme
8 to 10 slices bacon

Soak the sweetbreads for 1 hour in a bowl of cold water to cover by about an inch with 1 teaspoon of vinegar. Drain.

Place the sweetbreads in a saucepan of boiling water salted with 1/2 teaspoon salt. Cook for 5 minutes. Drain and allow to cool.

Remove the bits of fat from the sweetbreads along with any coarse membrane that keeps the lobes of the sweetbreads together.

Cut the sweetbreads into approximately 3-inch-long pieces. Season liberally with pepper and lightly with salt. Crush the thyme between your fingers and sprinkle all over the sweetbreads.

Wrap a piece of bacon around each sweetbread, trying to enclose as much as possible, if not the whole. Secure bacon to sweetbreads with toothpicks or small trussing skewers.

Place as far away as possible from the heat in a gas or electric broiler. Cook about 15 minutes, turning twice. (Of course, these are even better cooked over charcoal on a barbecue.)


courtesy of: Arthur Schwartz, the Food Maven

627. BACON, PINE NUT and CURRANT STUFFING

3/4 cup pine nuts
60g butter, cubed
1/4 cup olive oil
250g bacon, roughly chopped
2 large brown onions, finely chopped
3 garlic cloves, crushed
5 cups breadcrumbs
3/4 cup currants
1/3 cup fresh thyme leaves

Cook nuts in a large non-stick frying pan over high heat, stirring until golden. Remove to a plate.

Add butter and oil to pan. Heat over medium-high heat for 2 minutes, or until hot. Reduce heat to medium. Add bacon, onions and garlic and cook, stirring, for 10 minutes, or until onions are soft.

Combine breadcrumbs, currants, thyme and nuts in a large bowl. Add bacon mixture. Mix until well combined. Season with salt and pepper. Cool completely before using to stuff turkey (see related recipe).

Alternatively, preheat over to 200°C. Press into a greased 6cm deep, 21 x 10 1/2cm (base) loaf pan. Cook for 25 to 30 minutes or until golden and firm. Turn out and slice.


courtesy of: Janelle Bloom and Dixie Elliott, Super Food Ideas, December 2003, p. 45

626. BACON and AVOCADO KEDGEREE

serves 6


500ml chicken stock
1 1/2 cups long-grain rice
50g butter
1 onion, finely chopped
8 rashers rindless bacon, chopped
6 fresh curry leaves*
1/2 teaspoon ground cumin
2 teaspoons panch phora* (optional)
1/2 teaspoon paprika
Pinch of curry powder
4 tablespoons cream
2 avocados, cubed
3 tablespoons chopped fresh chives
4 hard-boiled hen or 12 quail eggs*, halved

Place the stock in a saucepan over high heat and bring to the boil. Reduce heat to medium and add the rice and 1 teaspoon of salt. Cook for 10 minutes or until tender. Drain and refresh under cold water. Set aside (this is best done the night before).

Heat the butter in a frying pan over medium heat and add the onion and bacon.

Cook, stirring, for 3-4 minutes or until onion is soft and bacon starts to crisp. Add the curry leaves, cumin, panch phora, paprika and the curry powder and cook for a further 30 seconds to allow the flavours to develop. Add the rice and cook, stirring, for about 1 minute to heat through. Add the cream and avocado and stir through 2 tablespoons of chives and the eggs.

Garnish with remaining chives and serve warm.


*Fresh curry leaves are available from good greengrocers. Panch phora is an Indian spice blend also known as "Indian five spices" and is available from specialist herb and spice stores. Quail eggs are available from farmers' markets and good delis.
Source


courtesy of: Valli Little, delicious., January 2002, p. 50

625. CRANBERRY and BACON BAKED BEANS

makes about 12 servings


6 strips bacon, cut into pieces
1 medium red or green onion, chopped
1 jar (8 to 10 ounces) cranberry relish or chutney
2 cans (28 ounces each) baked beans (she uses vegetarian)

In small skillet, fry bacon and chopped onion until browned. Add bacon and onion mixture to crockpot, along with cranberry relish or chutney and baked beans. Heat and serve.


courtesy of: Camille Wade Maurice, Rhinelander, Wisconsin

624. PASSIONFRUIT PIZZA with BACON, CHICKEN, and MUSHROOMS

serves 3


Base
150 ml warm water
1 Tbsp sugar
11/2 tsp dried yeast
1 Thsp olive oil
1/2 cup self raising flour
1 cup plain flour
1/2 tsp salt

Topping
1 chicken breast
1 Tbsp olive oil
2 bacon rashers
1/4 medium red onion
50 g cream cheese
2 button mushrooms
100 g edam cheese
6 - 8 passionfruit (depending on size)
freshly ground black pepper
fennel to garnish (optional)

Mix the water and sugar until the sugar dissolves. Check that the water is lukewarm then add the yeast. Leave at least 5 minutes or until the yeast bubbles. Combine the oil, flours and salt in a bowl. Stir in the bubbling yeast mixture, and mix well. Add extra flour if necessary, to make the dough firm enough to turn on to a well floured board. Knead until smooth. Split into 3 - 4 balls. Roll into small rounds about 1/2 cm thick. Leave to stand while preparing the topping.

Preheat the oven to 1800C. Remove excess fat and skin from the chicken breasts and cut into pieces approx. 1 cm cubed. Heat a frypan to a medium temperature with the olive oil. Cook the chicken until tender.

Remove the rind from the bacon and discard. Cut bacon into 1 - 2 cm pieces. Thinly slice the onion lengthwise.

Thinly slice the cream cheese. Grate the edam cheese.

Scoop the pulp from the passionfruit. Divide evenly between the pizzas and spread over the small rounds.

Evenly divide the chicken, bacon and cream cheese, and put on pizzas.

Next divide edam cheese and add to pizza. Place sliced onion and mushroom on top and finish with ground black pepper to taste.

Cook for 20 - 25 minutes or until the base browns and the cheese is golden Garnish with fennel.


courtesy of: New Zealand Passionfruit Growers Association, Inc., PO Box 117, Katikati, New Zealand, Ph: +64 7 549 3553

623. BEAVER STEW in BACON GREASE

2-3 lbs 1 inch cubes beaver
Bacon grease
2 cups flour
1 tsp salt
1 tsp pepper
2 medium onions
1/2 lb carrots
6 medium potatoes
2 stalks celery

Combine flour, salt and pepper in a closable bag or 2 quart closable plastic container and shake until mixed. Add beaver and shake until well coated.

Dice onions. Melt enough bacon grease in the bottom of a fry pan to saute onions and beaver. Saute onions and floured beaver in bacon grease, adding more grease as needed. Place sauted cubes and onions in a 4 quart pot with enough water to cover. Add water to fry pan to remove the remainder of the bacon grease and flour. Add this pan gravy to your stew.

Slice carrots and dice celery. Add carrots and celery to your stew and simmer until beaver is somewhat tender (about 30 minutes). Taste broth and add salt or pepper to taste. Cut potatoes into 1 inch cubes and add enough water to just cover the meat and vegetables. Simmer until potatoes are done (about 30 minutes).


courtesy of: North Carolina Cooperative Extension

622. ROASTED SWEET ONION, CHICKEN and BACON ROSTI with CRISP SAGE LEAVES

makes 4 servings


3 cups cooked rotisserie chicken, cut in bite-size pieces
2 small sweet onions, unpeeled, ends trimmed
3 tablespoons olive oil, divided
2 pounds Yukon Gold potatoes, peeled
4 tablespoons butter, divided
2 tablespoons crumbled packaged cooked bacon
1 1/2 teaspoons salt, divided
minced shallots
2 teaspoons minced sage leaves
2 teaspoons minced garlic
3 tablespoons flour
3/4 cup dry white wine
1 can (14 oz.) chicken broth
3/4 cup whipping cream
1/2 cup shredded Gruyere cheese
1/2 cup shredded Parmesan cheese
1/4 teaspoon pepper

Brush onions with 1 tablespoon oil; place in baking dish and bake in 375 degree F. oven for 40 minutes. Peel onions and cut into 3/4 inch wedges. Julienne potatoes. In large nonstick frypan over medium high heat, place remaining 2 tablespoons olive oil and 2 tablespoons of the butter. Add potatoes, bacon and 1 teaspoon of the salt. Cook 15 minutes, stirring often. Reduce heat and cook about 20 minutes more until bottom is brown and crisp. Carefully turn rosti (by sliding onto plate and inverting back into pan). Cook until bottom is brown and crisp, about 7 minutes. In another large frypan, place remaining 2 tablespoons butter over medium high heat. Add shallots and sage; sauté 3 minutes. Stir in garlic and flour and cook 2 minutes. Gradually stir in wine, then broth and cream. Boil about 8 minutes until sauce reduces and thickens. Reduce heat and stir in cheeses. Add chicken, onions, remaining 1/2 teaspoon salt and pepper; simmer 5 minutes. Sprinkle Crispy Sage Leaves over top and serve with rosti.

Crispy Sage Leaves: In small saucepan, add oil to reach 1/2 inch. Heat over medium high heat to 350 degree F. Add 6 sage leaves and cook about 3 seconds; remove and drain on paper towels. Repeat process with 18 additional sage leaves


courtesy of: Pilgrim's Pride, Pilgrim's Pride Corporation, PO Box 93, Pittsburg, Texas 75686, (800) 824-1159

621. SMOKED TURKEY and BACON CHOWDER with PUMPERNICKEL and CRANBERRY CROUTONS

makes 10 main-course servings


Chowder
2 tablespoons vegetable oil
4 smoked turkey drumsticks (4 to 4 1/2 pounds total)
2 cups chopped applewood-smoked bacon (about 10 ounces), divided
2 pounds russet potatoes, peeled, diced
5 cups chopped onions
4 cups chopped celery
3 cups chopped carrots
12 large garlic cloves, peeled
2 tablespoons tomato paste
12 cups (or more) low-salt chicken broth

Cayenne pepper

Garnish (optional)
24 pearl onions
24 small fresh brussels sprouts

Very thin strips of fresh sage

Pumpernickel and Cranberry Croutons
Five 5X4-inch slices pumpernickel bread
Whole-berry cranberry sauce (about 1 cup total; preferably homemade)

For chowder: Heat oil in large pot over medium-high heat. Add turkey; sauté until brown on all sides, about 8 minutes. Transfer to plate. Add 1 cup bacon to pot; stir 1 minute. Add next 5 ingredients. sauté until vegetables begin to soften, about 15 minutes. Mix in tomato paste. Add 12 cups broth; return turkey to pot. Bring to boil. Reduce heat to medium. Simmer until turkey and vegetables are very tender, about 45 minutes.

Transfer turkey to large plate; cool. Cut meat into bite-size pieces, discarding all skin, bones, and tendons. Working in batches, puree chowder in processor until smooth. Return puree to same pot; add diced turkey. Thin chowder with more broth by 1/4 cupfuls if too thick. Season with cayenne, salt, and pepper. DO AHEAD Can be made 2 days ahead. Chill uncovered until cold, then cover and keep chilled. Rewarm before serving.

For croutons: Toast bread. Cut each slice into 4 squares. Spread squares with cranberry sauce. Serve croutons with smoked turkey and bacon chowder. Makes 20 croutons.

For garnish: Cook onions and brussels sprouts in pan of boiling salted water until tender, about 5 minutes. Drain; peel onions. Cut onions and brussels sprouts in half through core. do ahead Can be made 2 days ahead. Cover and chill.

Sauté 1 cup bacon in skillet over medium heat until crisp. Transfer to paper towels. Pour off all but 1 tablespoon drippings. Add onions and brussels sprouts to skillet. Toss until heated through.

Ladle chowder into bowls. Top with onions, brussels sprouts, bacon, and fresh sage. Serve croutons alongside or on top of chowder.


courtesy of: David Burke / Bon Appétit, February 2007

620. CHICKEN BACON LINGUINE with CAPERS

serves approximately 6


6 strips of bacon
5 boneless, skinless chicken breasts
1/2 large white onion, or 1 medium white onion
2 limes
1/2 cup white wine
1 tablespoon capers
1/2 cup whole milk
salt
basil
oregano
thyme
about 14 oz. (dry weight) linguine

In a large skillet, cook bacon until crispy. Set aside to drain on paper towels. Drain off about 1/3 of the bacon grease. Cut chicken into strips or medallions. Cut onion into 1/2" or slightly larger pieces. Brown chicken, onion, and 1/2 Tbsp. capers in bacon grease, 1 Tbsp. of the wine, and the juice (and some pulp) of the limes. Season to taste with salt, basil, oregano and thyme. Prepare pasta and drain. Blanch if necessary. Add remaining wine to sauce and bring to a boil. Reduce temperature and as wine begins to boil off, and stir in milk and remaining capers. Toss with pasta and serve.


courtesy of: Keith Seyffarth, Bozeman, Montana

619. ROASTED SALMON with LENTILS and BACON

serves 4


4 strips bacon, cut crosswise into 1/2-inch pieces
1 small onion, cut into 1/2-inch slices
1 carrot, cut into 1/2-inch slices
1 rib celery, cut into 1/2-inch slices
1 clove garlic, minced
1 1/4 cups lentils
2 1/4 cups canned low-sodium chicken broth or homemade stock
1/2 cup canned crushed tomatoes in thick puree
1 teaspoon salt
1/4 teaspoon dried thyme
1 bay leaf
1/4 teaspoon fresh-ground black pepper
1 3/4 pounds skinless center-cut salmon fillet, cut into 4 pieces
1 tablespoon cooking oil, more if needed

In a medium saucepan, cook the bacon until browned. Pour off and reserve all but 2 tablespoons of the fat from the pan. Add the onion, carrot, celery, and garlic. Cook over moderate heat, stirring frequently, until golden, about 5 minutes.
Add the lentils, broth, tomatoes, 1/2 teaspoon of the salt, the thyme, and bay leaf. Bring to a boil, reduce the heat, and simmer, covered, until the lentils are just tender, about 30 minutes. Discard the bay leaf and stir in 1/8 teaspoon of the pepper.

Heat the oven to 450°. Sprinkle the salmon with the remaining 1/2 teaspoon salt and 1/8 teaspoon pepper. In a large ovenproof nonstick frying pan, over moderately high heat, heat the reserved bacon fat, with enough oil to measure 2 tablespoons. Add the fish, skinned-side up, and cook until golden, about 2 minutes. Turn. Put the pan in the oven and continue cooking the salmon until just barely done (the fish should still be translucent in the center), about 3 minutes longer for a 1-inch-thick fillet. Put the lentils on plates and top with the salmon.


courtesy of: Food & Wine

618. RATATOUILLE with BACON

4 strips bacon, cut into pieces
1 onion, diced
3 garlic cloves, minced
2 green peppers, cut into strips
3 cups tomatoes, diced (about 2 pounds)
1 eggplant, diced
2 yellow squash, cut into chunks
2 zucchini, cut into chunks
2 teaspoons dried thyme
Salt and freshly ground black pepper to taste
Parmesan cheese, grated (optional)

In large stew pot, fry the bacon until crisp. Add the onion and garlic. Sauté for 2 to 3 minutes. Add the peppers, tomatoes, eggplant, squash, zucchini, thyme, salt, and pepper. Simmer 30 - 40 minutes, stirring occasionally, until all vegetables are tender. Top each serving with cheese.


courtesy of: The Dabbling Mum Magazine, 508 W. Main Street, South Dakota 57004

617. HORSERADISH-BACON CREAM DRESSING a la LAGUNA BEACH

makes 2 cups


1 cup heavy cream
2 tablespoons tarragon vinegar
1 tablespoons red wine vinegar
3 tablespoons prepared horseradish
3 slices Bacon, cooked crisp and crumbled
1/4 teaspoon salt
Freshly ground black pepper

Whip cream; add tarragon vinegar, red wine vinegar, horseradish, salt and freshly ground black pepper. Fold in crumbled bacon. This is a delicious succulent dressing, wonderful with sliced tomatoes, sliced cucumbers, mixed greens or cold meats.


courtesy of: Horseradish Information Council

616. BACON-WRAPPED CHIPOLATAS

makes 24

24 chipolata sausages
6 rashers rindless bacon
tomato relish, to serve

Place chipolatas in a large saucepan. Cover with cold water. Bring to the boil over high heat. Remove pan from heat. Allow sausages to stand in water for 10 minutes. Drain. Cut bacon in half lengthways and then cut each piece in half crossways. Wrap a piece of bacon around each chipolata. Secure with a toothpick. Preheat a barbecue plate on high heat. Add chipolatas. Cook for 2 to 3 minutes each side or until golden and heated through. Remove toothpicks. Place on serving plates. Serve with tomato relish.


courtesy of: Dixie Elliott / Food Ideas, December 2005, p. 99

615. RAPINI with BACON, PINE NUTS, and CURRANTS

serves 4-6


1 lb. rapini, coarse stems removed and discarded, roughly chopped
4 slices thick-sliced bacon, cut in 1/2-inch pieces
2 tablespoons extra-virgin olive oil
2 large cloves garlic, sliced
3 tablespoons dried currants (optional)
4 tablespoons pine nuts, lightly toasted
salt and freshly ground black pepper

Bring a large pot of salted water to a boil. Add the rapini and cook until wilted, about 3-4 minutes. Drain well and set aside.

In the same pot, heat the bacon and olive oil over medium-high heat. Cook until the bacon separates and begins to brown, about 2 minutes. Add the garlic and cook 1 minute more.

Return the rapini to the pot and cook over low heat for 5-6 minutes, shaking the pan often. Add the currants, if using, and the pine nuts. Season to taste with salt and plenty of pepper. Serve at once, or leave over low heat for up to 1 hour.


courtesy of: Seduced By Bacon: Recipes & Lore About America's Favorite Indulgence, by Joanna Pruess, with Bob Lape. Guilford, Connecticut: The Lyons Press, 2006, p. 150

614. IRISH TURKEY BUNDLES with BACON and BLUE CHEESE

makes 4 servings

1 package turkey breast tenderloins
8 slices bacon
2 to 3 sage leaves, fresh, torn
1 as needed lemon zest, minced
6 ounce blue cheese
2 tablespoon butter
1 cup white wine
3 tablespoon cream, light
1/8 teaspoon salt
1/8 teaspoon pepper

Place each turkey tenderloin on a board and with a sharp knife slice in half horizontally. Cover each piece with wax paper and pound with a meat mallet until 1/4 inch thick. Cut each slice of bacon in half and lay 2 pieces of bacon side by side on the board, stretch the pieces out by stroking with the blade of a large knife. Put a tiny piece of sage on top and cover with a piece of turkey. Season the turkey well and add some lemon zest. Cut the cheese into 8 fingers and place one on the piece of turkey. Roll up the bacon and turkey and secure with wooden toothpicks or thread. Continue rolling the rest of the bacon and turkey until you have 8 bundles.

In a heavy pan, brown the bundles in the butter, turning frequently for about 10 minutes until the turkey is no longer pink in the center and the cheese is beginning to melt. Transfer the bundles to a hot dish and remove the toothpicks. Add wine to the pan, deglaze. Add the cream and simmer 2 to 3 minutes. Taste and adjust the seasoning. Pour a little sauce onto each plate and arrange the bundles on top.

Garnish with a few fresh sage leaves.


courtesy of: Shady Brook Farms

613. PURPLE SPROUTING BROCCOLI BRAISED with BACON, GARLIC and CHILI

serves 2


300 grams purple sprouting broccoli
75 grams smoked streaky bacon, sliced into lardons
3 tablespoons olive oil
2 cloves of garlic, thinly sliced
1 dried chili, chopped finely


Blanch broccoli for five minutes in plenty of boiling salted water. While it is cooking fry bacon in olive oil until almost brown. Add garlic and chili, and cook for another 2 minutes. Then add the broccoli and braise with the bacon mixture for another 5 minutes.


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

612. CHICKPEA, BACON, and ARTICHOKE PASTA

serves 4


1 pack of small pasta shells
1/2 cup pf thick sliced bacon, diced
(1) 4 oz can of chickpeas, strained and washed
6 small artichokes, peeled and chopped
1 tbsp of rosemary
1/2 tsp of pepper
1 clove of garlic, grated
5 tbsp of white wine
2 tbsp of Parmesan cheese
5 tbsp of olive oil
salt

Boil salted water for the pasta. Sautee the bacon, rosemary and garlic in the oil over a medium heat for 2 minutes. Add the artichoke and chickpeas, the wine and pepper. Simmer for 10-15 minutes or until the artichoke slices are tender. Boil the past for 8-10 minutes. Strain the pasta and mix it in a large bowl with the artichoke sauce. Add the Parmesan and salt to taste.


courtesy of: Mama's Health, PO Box 90097, Pasadena, California 91109

611. SAVORY CURD NOODLES with BACON

a.k.a. Turoscsusza


8 oz. pasta
6 oz. fresh curd pint sour cream
2 oz. bacon
1 tablespoon bacon fat
salt

Boil the pasta in salted water , till tender, drain, and toss in the hot bacon fat. Mix with it half of the slightly salted and crumbled curd. Heap the pasta and curd on a heated serving dish and put the rest of the curd on top. Fry the chopped bacon crisp, pour it on the pasta, sprinkle with sour cream all over. Place into warm oven for a few minutes before serving.


courtesy of: "Hungarian Recipes for the Single Guy"

610. CHORIZO-FILLED DATES in BACON

1 chorizo sausage (about 2 ounces)
12 pitted dried dates
3 slices bacon, cut into quarters crosswise
Oil, for frying
Flour, for dusting
1 egg, lightly beaten with 1 teaspoon water

Cut off ends of the chorizo and slice the sausage crosswise into 3 equal pieces, about 3/4 inch each in length (remove the skin if tough). Cut each of these pieces in half lengthwise and in half again, to make a total of 12 "sticks." (If your chorizo is thick, these pieces may be too large for the dates, in which case cut in half again.) Insert each chorizo piece into a date and close the date around it. Wrap a strip of bacon around each date. Secure, if necessary, with a toothpick. (May be prepared ahead.) Place the wrapped dates in a skillet with the seam side of the bacon down and saute until the bacon is golden. Turn and brown on the other side. Drain on paper towels. You may now serve the dates, or proceed to coat and fry them. If you are continuing, this step may also be done in advance. Wipe out the skillet, then heat the oil at least 1/2-inch deep to about 380 degrees F. Dust the dates with flour, then dip them into the egg and immediately into the hot oil. Fry until golden, turning once. Or, better, use a deep-fryer. Drain and serve right away.


courtesy of: Pilar Sanchez, "Mediterranean Cocktail Party," Melting Pot

609. CLAM CHOWDER with GUINNESS and BACON

serves 6


2 lb. clams, shucked
½ lb. bacon
½ large onion, loosely diced
3 stalks of celery, loosely diced
6 medium red potatoes, chopped
16 oz. Guinness
14 oz. clam juice
2 tablespoon fresh thyme
2-3 tablespoons dry mustard
salt
black pepper
dash of red pepper flakes
¼ cup dry vermouth
3 tablespoon butter
1-2 tablespoons roux (with dry mustard and pepper)
1½ cups heavy cream

Cut your bacon into roughly 1 inch segments, and throw them into a large stock pot over medium-high heat, keeping an eye on the bacon so that it doesn't burn. While that's cooking, dice your onion and celery, and set it aside.

After about 10 - 15 minutes, when the bacon is getting crispy, remove it from the pot with a pair of tongs, leaving the bacon grease in the bottom of the pot. Now throw in your diced onion and celery and 2 T of butter into that pot, turning the heat down to medium-low, cooking it until the celery and onions are nice and soft. This will take about 20 minutes. Be sure to stir it occaisionally so that it doesn't burn or stick to the pan.

While that's going on, in a separte pan, you'll want to sauté your clams with your thyme, mustard, salt, pepper, and red pepper in a pan with 1 T of butter. The idea is to cook the clams about half-way (about 2 minutes), so that when you add them into the stock pot they won't get all chewy. As they're cooking, pour in your dry vermouth. When the 2 minutes are up, set the pan aside. You can pour any of the excess clam juice that came with the clams into the stock pot that has the celery and onion cooking away in it.

Next you'll want to chop your potatoes into roughly 1 inch cubes, and put those and 1 bottle (12 oz.) of Guinness into the pot, and simmer for 10 minutes.

Once the 10 minutes are up, you'll want to pour in 8 oz. of the clam juice into the stock pot, and add in your partially cooked clams, and leave the pot to simmer for around 20 - 30 minutes, being sure to give the pot a stir every now and again.

Once the 20 - 30 minutes are up, you're in the home stretch. Add another 6 oz. of clam juice and another 4 oz. of Guinness to the pot, and once the pot comes back up to a simmer, turn the heat down to low.

Take your roux and add a little bit at a time, stirring into your stock pot so as to start to thicken up the chowder and give it a nice velvety appearance. Be careful that you don't add too much roux, in that it will thicken it up so that it's less chowder and more solid - but if you do add too much, you can always thin it out by adding more Guinness to the pot.

OK - now that the roux is incorporated, slowly pour your heavy cream into the pot, stirring as you add it. Now put your bacon back into the pot, and let the chowder simmer for about 5 minutes before serving.


courtesy of: Luke Knowland, Coming for Dinner

608. FRIED EGGS over WARM LENTIL SALAD with BACON

yields 4 servings


3/4 cup lentils (preferably French green lentils)
6 ounces thick-cut bacon, cut crosswise into 1/4-inch-thick strips
2 leeks (white and pale green parts only), finely chopped
2 celery ribs, finely chopped
1 large carrot, finely chopped
2 tablespoons red wine vinegar, or to taste
1 tablespoon finely chopped fresh tarragon
Salt and freshly ground black pepper
1 tablespoon olive oil
8 large eggs
1 cup baby spinach leaves

Cover lentils with cold water by 2 inches in a saucepan, then simmer, uncovered, until just tender, about 20 minutes.

While lentils are simmering, cook bacon in a 12-inch nonstick skillet over moderate heat, stirring, until crisp, then transfer with a slotted spoon to paper towels to drain, leaving fat in skillet. Add leeks, celery, and carrot to skillet and cook, stirring, until just tender. Add vinegar and boil until most of liquid is evaporated. Remove skillet from heat and stir in tarragon, half of bacon, and salt and pepper, to taste. Transfer to a bowl and keep warm, covered, reserving skillet.

Drain lentils well in a large sieve. Stir into vegetable mixture and season with salt and pepper. Keep warm, covered.

Wipe skillet with paper towels, then add oil and heat over moderate heat until hot but not smoking. Fry eggs in batches until whites are just set but yolks are still runny and season with salt and pepper.

Divide lentil salad among 4 plates. Top with spinach, eggs, and remaining bacon.


courtesy of: Chef Sarah Moulton, "Breakfast for Dinner," Sarah's Secrets / Gourmet

607. MUSSELS with SMOKY BACON, LIME, and CILANTRO

1/4 pound thick-sliced, lean smoked bacon, cut into 1/2 pieces
2 large shallots, thinly sliced
1 large jalapeno, thinly sliced into rings, seeds removed
Salt and freshly ground pepper
14 oz can of plum tomatoes, drained and finely chopped
1/2 cup dry white wine
2 tablespoons ketchup
3 1/2 pounds of mussels, scrubbed and debearded
2 tablespoons fresh lime juice
1/4 cup chopped fresh cilantro
2 tablespoons unsalted butter

Cook the bacon in a large enameled cast-iron dutch oven over medium heat until crisp, about 8 minutes. Pour off all but two tablespoons of the fat. Add the shallots and jalapeno, season with salt and pepper, and cook, stirring occasionally, until softened but not browned, about 4 minutes. Add the tomatoes and cook for 3 minutes. Add the wine and ketchup and simmer until reduced by half, about 4 minutes.

Increase the heat to high and add the mussels. Cover and cook, shaking the pan a few times until the mussels open, about 5 minutes.

With a slotted spoon, transfer the mussels to four large shallow bowls. Off heat, stir in the cilantro, lime juice, and butter. Ladle the sauce over the mussels and serve.


courtesy of: Michael Romano, Union Square Cafe, The Best American Recipes 2003-2004 / Kitchenography

606. GUINEA FOWL with MUSTARD, BACON, and LEMON ROOTS

serves 4


1 guinea fowl, about 3lb. 5oz
1 lemon
2 tablespoons grainy mustard
3 tablespoons olive oil
3-4 large carrots
750g floury potatoes
3-4 large leeks
300ml white wine
8 thin-sliced rashers streaky bacon

Heat the oven to 180C/fan 160C/gas 4. Wipe the guinea fowl and season all over with salt and pepper, place in a large roasting tray and pop in the oven. Finely grate the lemon zest and scrape into a large bowl. Add the mustard and oil and mix well. Halve the lemon and put it inside the bird. Meanwhile, peel the carrots and potatoes, then cut them into thick chunks. Cut the leeks into 3-4 pieces, depending on their length. Add all the veggies to the bowl with the oil and mustard, and mix until well coated. When the guinea fowl has been roasting for 30 minutes, add the veggies around the bird, sprinkle with a little salt and return to the oven for a further 45 minutes. Splash the wine around the bird and over the veggies and put the bacon over the bird. Return to the oven for a further 15-20 minutes, until the bacon is crisp and the veggies are tender.


courtesy of: BBC Good Food

605. CAULIFLOWER SOUP with BACON, PECORINO ROMANO and TRUFFLE OIL

yields 6 servings


2 oz. applewood-smoked bacon (about 2½ slices), chopped
1 cup chopped onion
¾ cup chopped celery
2 garlic cloves, chopped
6 cups 1-inch pieces cauliflower (cut from 1 large head)
3½ cups (or more) low-salt chicken broth
1 ¾-inch cube Pecorino Romano cheese plus additional cheese shavings for serving
½ cup heavy whipping cream
white or black truffle oil (for drizzling)

Saute bacon in a heavy large saucepan over medium heat until golden brown and some fat renders. Add onion, celery, and garlic. Cover and cook until vegetables are soft, stirring occasionally, about 7 minutes. Add cauliflower, 3½ cups broth, and cheese cube. Bring to boil. Reduce heat to medium-low, cover, and simmer until cauliflower is tender, about 20 minutes.

Puree soup in batches in processor. Return to same pan. Add cream and bring soup to simmer. Thin with more broth by ¼ cupfuls if desired. Season with salt and pepper.

DO AHEAD: Can be made 1 day ahead. Cool slightly; cover and chill. Rewarm before continuing.

Ladle soup into bowls. Sprinkle with cheese shavings; drizzle with truffle oil.


courtesy of: "New American Pub Food," Bon Appetit, January 2007

604. STEAMED WELLFLEET CLAMS with BACON and SAVOY CABBAGE

serves four


1/2 lb. fingerling potatoes, cut into 1/2-inch rounds
Kosher salt
1/4 cup extra-virgin olive oil
4 oz. smoked bacon, cut into 1/4-inch dice
1 large white onion, cut into 1/4-inch dice, about 1 1/4 c.
1 small Savoy cabbage, core removed and cut into 1/2-inch strips
4 cloves garlic, chopped
1/4 tsp. fennel seed
1/4 tsp. hot red pepper flakes
2 bay leaves
36 littleneck clams, scrubbed
1/4 cup Pernod
2 cups white wine
1/2 cup chopped parsley
1/2 cup aioli
4 thick slices crusty bread

Put the potato slices in a small saucepan and cover with cold water. Season with salt. Bring to a boil and simmer until the potatoes are just done, four to five minutes. Drain and spread out in a single layer to cool.

Heat the oil with the bacon in a large saucepan over medium heat. Cook the bacon until it has rendered, about four minutes. Transfer the bacon temporarily to a plate. Add the onions and cook until tender, about six minutes. Increase the heat to high, add the cabbage, and cook until golden brown. Season with salt. Add the garlic, fennel seeds, hot red pepper flakes, and bay leaves, and cook two minutes. Add the clams, cooked bacon, Pernod, and white wine. Cover and cook until the clams have opened, eight to 10 minutes.

Add the parsley and potatoes to the pan and toss well to heat through. Spoon the clams into warm bowls and serve with the aioli and big slabs of crusty bread for sopping up the juices.


courtesy of: Jody Adams, Boston Magazine, January 2005

603. CELERY-FENNEL CHOWDER with OYSTERS and BACON

serves 8


for the Chowder Base
4 strips bacon, cut crosswise into julienne
2 tablespoons olive oil
2 large leeks, trimmed and rinsed
2 fennel bulbs (about 3/4 pound), tops trimmed, quartered and cored, sliced crosswise 1/4 inch thick
6 ribs celery, washed and sliced crosswise 1/4 inch thick
1/2 cup chopped garlic
1 1/2 tablespoons fennel seed, toasted and ground
pinch crushed red pepper flakes
2 bay leaves
1 1/2 cups white wine
3/4 cup oyster liquor (reserved from shucked oysters, see assembly below)
1/4 cup Pernod or Ricard (anise liquor, optional)
3 cups chicken stock

Combine the julienned bacon and olive oil and cook over medium heat until the bacon is rendered and crisp. Remove the bacon to paper toweling to drain, reserving the oil-bacon fat mixture.

Split the leeks lengthwise and wash thoroughly to remove sand and grit. Slice crosswise 1/4 inch thick. Warm the oil-fat mixture over medium heat and stir in the leeks, fennel, and celery; reduce the heat to medium-low and cover the pan. Cook the vegetables, covered, stirring occasionally, for 10 to 15 minutes, until soft.

Add the garlic, fennel seed, red pepper flakes, and bay leaves; cook 2 minutes. Add the wine, oyster liquor (reserved from the oysters that will be added during assembly), and optional Pernod; bring to a boil. Add the chicken stock, bring to a simmer, and cook until the vegetables are tender. Remove from heat, cool slightly, remove the bay leaves, and purée in a blender or food processor. Pass through the fine blade of a food mill if desired. Chill and reserve or continue with the instructions for garnish and assembly.

for the Garnish
1/4 cup minced fennel green tops or 1/4 cup chopped tarragon
1/4 pound redskin new potatoes, cut into 1/2-inch cubes

Mince the fennel tops and set aside.

Cut the new potatoes into dice. Place in a small saucepot with just enough water to barely cover the potatoes. Add a pinch of salt, bring to a boil, and simmer until tender; drain, then cool in cold water. Drain and reserve.

for the Optional Pernod Sabayon
2 tablespoons tarragon vinegar
1 tablespoon minced shallot
2 tablespoons white wine
2 tablespoons Pernod or Ricard
1 egg yolk
1/4 cup heavy cream
salt

Combine the vinegar, shallot, wine, and anise liquor in a small saucepan. Bring to a boil; reduce by half, strain, and cool. Combine the reduction and the egg yolk in a double boiler. Whisk over medium heat until thickened and lemon-colored. Remove from heat. Whip the cream until it forms stiff peaks; fold in the egg mixture and season with salt. Reserve, refrigerated.

for Assembly
1/2 cup half-and-half
tarragon vinegar, grated lemon zest, salt, black pepper, and Tabasco to taste
1 1/2 pints shucked oysters, drained (with oyster liquor reserved for chowder)

Assembly
Heat the chowder base over medium-low heat. Stir in the half-and-half, adjust the consistency with additional stock if necessary, and season with tarragon vinegar, grated lemon zest, salt, freshly ground black pepper, and Tabasco to taste.

Raise the heat to medium-high. When the chowder just begins to bubble, stir in the drained oysters and cook 1 minute, or until the oysters are barely curled.

Divide the potatoes between warm bowls. Divide the oysters into the bowls and then ladle chowder over. Spoon a dollop of sabayon into the center of each and sprinkle with bacon and minced fennel tops. Serve immediately.


courtesy of: Not Afraid of Flavor: Recipes from Magnolia Grill by Ben and Karen Barker. University of North Carolina Press, 2000

602. BUTTERMILK PANCAKES with BACON

makes about 15 pancakes


1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 egg
1 cup buttermilk
1 tsp melted butter
1 tsp vanilla extract
about 1/2 cup bacon, cooked until crisp and coarsely chopped

In a large bowl, mix together flour, baking powder, baking soda and salt. In a small bowl, whisk together egg, buttermilk, melted butter and vanilla. Pour wet ingredients into flour mixture along with the bacon and stir until combined but a little bit lumpy to avoid over mixing. Heat a lightly greased skillet over medium-high heat. When a drop of water sizzles on the surface, drop heaping spoonfuls of batter onto the skillet, making 3-inch pancakes. Cook until golden brown on each side, flipping only once. Serve immediately, with maple syrup, if desired.


courtesy of: bakingsheet, Nic, Los Angeles, California