660. APRICOT, SPINACH and BACON SALAD

makes 4 servings


1 can black beans,(15 oz), rinsed and drained
1/2 cup chopped dried apricots
1/2 cup chopped bell pepper
2 tablespoons sliced green onion
1 tablespoon chopped cilantro
1 clove garlic, minced
1/4 cup apricot nectar
2 tablespoons extra virgin olive oil
2 tablespoons rice wine vinegar
1 teaspoon soy sauce
1 teaspoon grated gingerroot
4 cups fresh spinach
1 cup bacon, cooked and crumbled

In a large bowl, combine beans, apricots, bell pepper, green onion, cilantro and garlic. In a jar with tight-fitting lid, combine apricot nectar, olive oil, vinegar, soy sauce and gingerroot. Cover and shake well. Pour over bean mixture and toss to coat. Cover and refrigerate two to 24 hours. To serve: toss bean mixture with spinach and bacon.


courtesy of: Hormel Foods

659. OATMEAL BACON PANCAKES

yields 8 pancakes


4 oz. flour
1 oz. fine oatmeal
1 cup buttermilk or milk
1 each egg, beaten
8 each strips bacon

Sift the dry ingredients, then add the egg and enough milk or buttermilk to make a batter like thick cream. Fry the bacon rashers and drain, then make a large pancake, pouring the batter over the entire bottom of teh pan. Cook on one side, toss over, spread with a little mustard if liked, then add the bacon and fold over. Make the rest of the batter into pancakes the same way. Makes 4 very large pancakes or 8 small ones.


courtesy of: AZ Cake Recipes

658. BACON and OLIVE HOT APPETIZER

makes 4 servings


6 slices bacon, crumbled
1 1/2 cups shredded cheddar cheese
1 cup ripe olives, chopped
1 tablespoon curry
1/2 cup mayonnaise

Mix all ingredients. Toast bread on one side and cut in assorted shapes. Spread mixture on untoasted side. Broil until brown or freeze until ready to use.


courtesy of: John Morrell

657. LIVER and KIDNEY DUET, with BACON and CARROTS for cats

serves 1


1 chicken liver, finely chopped
1/2 lamb's kidney, finely chopped
2 strips of bacon, finely chopped
1 baby carrot, cooked
1 tbsp whole grain bread crumbs or oatmeal

Put the meat into boiling water for 3 minutes. Drain off the water, then blend the meat with the carrot and bread crumbs or oatmeal for a few seconds (leave some texture), or mash the mixture together with a fork. Cool until warm to the touch. Serve up with a sprig of parsley.


courtesy of: Lisa Violet's Cathouse

656. BACON-LARDED PUFFIN in MILK SAUCE

a.k.a. Mjólkursoðinn lundi


4 puffins
50 g smoked bacon
50 g butter
300 ml milk
300 ml water to taste salt

Puffins should be skinned or carefully plucked and singed. Remove the innards and discard. You can use the breasts alone, or cook the whole birds. Wash well in cold water and rub with salt, inside and out. If you are using whole birds, truss them. Lard the breasts with bacon fat. Brown the birds on all sides, and stuff them tightly into a cooking pot. Heat the milk and water and pour over the puffins. Bring to the boil and cook on low for 1-2 hours (test the birds for softness). Turn the birds occasionally. Remove from the cooking liquid and keep warm while you prepare the sauce.

The sauce:
30 g butter
4 tblsp flour
400-500 ml cooking liquid
to taste salt and pepper
as needed caramel/sauce colouring
to taste redcurrant jelly (optional)
to taste whipped cream

Melt the butter and stir the flour into it like you were making white sauce. Strain the cooking liquid and gradually add to the butter/flour mixture. Add colouring and spices to taste, and redcurrant jelly/cream, if using.
Serve with boiled and/or caramelized potatoes and lightly boiled vegetables, like carrots, peas and brussels sprouts.


courtesy of: Helga Sigurðardóttir's "Matur & Drykkur", Mál og Menning, Reykjavík, 1986 (1947) / Icelandic cooking, recipes and food culture

655. TORTELLINI with PORCINI, BACON, OLIVES, and MARJORAM

serves 4


1 1/8 pounds (500 g) meat-filled tortellini
10 ounces (250 g) fresh porcini (if need be substitute portobellos)
3 (75 g) ounces finely sliced bacon
About 20 Ligurian or other rather bitter black olives, pitted or not as you prefer
3 scallions
Marjoram
1/4 cup unsalted butter
Martini dry Vermouth
Broth
Salt & pepper to taste
Fresh marjoram leaves for garnishing

Trim the roots from the mushrooms, wipe the dirt off with a cloth, and slice them lengthwise.

Peel and slice the shallots. Heat the butter in a saucepan, and sauté the shallots until golden. Add the mushrooms, season the mixture with salt and pepper, sprinkle a little vermouth over it all, and continue cooking over a brisk flame until the alcohol has evaporated, then reduce the heat, cover, and simmer for 10-15 minutes, or until the mixture is fairly dry. Towards the end of the cooking, stir in a teaspoon of shredded fresh marjoram (1/8 of a teaspoon if you're suing dried) and the olives.

While the mushrooms are cooking, set a pot of water to boil for the tortellini. Next, chop the bacon and sauté it until the pieces are browned and crispy in a non-stick pan, then drain them on absorbent paper. Salt the water and cook the tortellini. Turn them into a bowl, season them with the mushroom sauce, and divvy them into individual bowls. Sprinkle the bacon over the tortellini, add the marjoram leaves, and serve.


courtesy of: Kyle Phillips, Italian Cuisine, About.com

654. BAKED CHICKEN and BACON-WRAPPED LADY APPLES

Makes 4 to 6 servings


8 thin slices bacon (from a 1/2-lb package)
12 lady apples (about 1 to 2 inches in diameter)
6 chicken thighs (2 lb; with skin and bones)
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup unfiltered apple cider
1/2 cup cider vinegar
2 sprigs fresh marjoram plus
2 teaspoons chopped fresh marjoram, or to taste
1 tablespoon cold unsalted butter

Put oven rack in middle position and preheat oven to 400°F.

Cook bacon in a 12-inch heavy skillet over moderate heat, turning over once, until edges are lightly browned but bacon is still flexible (it will continue to cook in oven), 6 to 8 minutes total. Transfer to paper towels to drain, reserving fat in skillet.

While bacon cooks, core apples, if desired, from bottom, with pointed end of a vegetable peeler or a paring knife, leaving stems intact. Wrap a slice of bacon around each of 8 apples, securing ends of bacon by piercing with stem or using half a wooden pick.

Brush a 3-quart (13- by 9-inch) shallow baking dish with some bacon fat, then add apples to dish and bake, uncovered, 10 minutes.

Meanwhile, pat chicken dry and sprinkle with salt and pepper. Heat bacon fat in skillet over moderately high heat until hot but not smoking, then cook chicken, turning over once, until browned, about 8 minutes total. Transfer chicken with tongs to baking dish, rearranging some of apples so that chicken fits in bottom of dish, and bake, uncovered, 5 minutes.

While chicken bakes, pour off fat from skillet and add cider, vinegar, and marjoram sprigs to skillet. Boil, stirring and scraping up brown bits, until reduced by half (about 3/4 cup), about 5 minutes. Pour sauce through a fine-mesh sieve into a measuring cup, pressing on and then discarding solids. Add butter and chopped marjoram to sauce, stirring until butter is melted. Pour sauce over chicken and apples and continue to bake, uncovered, until chicken is cooked through and apples are tender, about 20 minutes more.


courtesy of: Gourmet, September 2006

653. BACON-WRAPPED GRILLED DEER TENDERLOIN

makes four servings

2 pounds deer tenderloin, cut into ½-inch slices
1/3 cup honey
1 tablespoon liquid smoke flavoring
2 tablespoons seasoning salt
2 tablespoons soy sauce
Pinch cayenne pepper or dash Tabasco
½ cup pickled jalapeno peppers, or substitute sliced fresh jalapeno pepper
4 ounces cream cheese
½ pound partially cooked bacon strips, cut in half
12 to 16 pineapple chunks, about 1-inch squares
8 to 10 wooden skewers, soaked in water for 30 minutes

Lightly pound meat into ¼-inch thick medallions. In a bowl, combine honey and next next ingredients. Add meat, toss to coat, cover and refrigerate for 6 to 8 hours. Spread meat on a flat surface. For each piece, place two to three jalapenos and about 1 teaspoon of cream cheese on the middle. Roll meat snugly, wrap with ½ slice bacon and secure with skewer. Alternate two pieces rolled meat and two pineapple chunks on each skewer. Place skewers over white-hot coals and grill two to four minutes per side or to desired doneness.

NOTE: This recipe works well with tenderloins or backstraps. Don't pulverize the meat into oblivion. A light pounding until the meat is of even thickness, about ¼-inch, will suffice. If you're sensitive to salt, reduce the seasoning salt by half.

courtesy of: Rob Robertson, Madison, Mississippi / ESPN Outdoors

652. SAUTEED MUSHROOM BUTTER and BACON TEA SANDWICHES

makes 2 dozen


1 cup (2 sticks) unsalted butter, softened
1 tablespoon olive oil
1 pound shiitake mushrooms, cleaned, tough ends of stems removed, diced
Coarse salt and freshly ground pepper
1/4 cup Madeira or sherry
24 thin slices whole-wheat bread
1 1/2 pounds bacon (about 24 slices), cooked
1 bunch arugula, cleaned and trimmed

In a large skillet over medium heat, heat 2 tablespoons butter and the oil. Add mushrooms, and season with salt and pepper; sauté until mushrooms begin to soften and juices evaporate, about 8 minutes. Add Madeira, and remove from heat; deglaze pan, stirring with a wooden spoon until liquid has evaporated. Let cool, and place in the bowl of a food processor fitted with the metal blade. Add remaining butter; pulse until mushrooms are finely chopped, about 1 minute.

Thinly spread two slices of bread with mushroom butter; cover one slice with a single layer each of bacon and arugula, and top with other bread slice. Use a serrated knife to trim crusts and cut in half diagonally into two triangles. Cover with damp paper towels until ready to serve. Repeat with remaining ingredients.


courtesy of: Martha Stewart Living

651. BACON and HAZELNUT LEEKS

makes 4 servings


4 medium leeks
4 tablespoons coarsely chopped hazelnuts
4-6 strips bacon, cut into pieces
1 tablespoon white wine vinegar
1 cup heavy cream
salt and pepper

Bring a large pot of salted water to a boil. Trim all but an inch of green from the leeks. Wash them thoroughly, tie them in a bunch with string, and plunge them into the boiling water. Cook until tender when pierced with a fork, about 20 minutes. Drain and quickly rinse in cold water to stop the cooking. Drain, remove the string, pat dry, and keep warm.

Meanwhile, toast the hazelnuts in a dry frying pan; set aside. In the same pan, fry the bacon until crisp; set aside. Deglaze the pan with the vinegar, scraping up any good stick-to-the-pan bits. Pour in the cream and boil for a minute or so to reduce to sauce consistency. Season with salt and pepper. Stir in the bacon and nuts.

Place 1 leek on each serving plate, spoon around the sauce, and serve hot.


courtesy of: French Food at Home, by Laura Calder. Morrow Cookbooks, July 2005

650. CREAM OF STILTON and BACON SOUP

serves 6


2 starchy potatoes
1 1/2 cups milk
8 slices of bacon
4 oz. blue Stilton cheese
2 cups light cream
salt and pepper

Broil or steam the potatoes. Drain, then transfer to a pan with the milk and blend. Broil the bacon lightly. Crumble the Stilton over the potatoes and gently stir it in. When the cheese has melted, add the cream and the salt and pepper. Bring to a boil, then remove from the heat. Cut the bacon into small pieces and place in the bottom of the bowls or in the soup tureen. Serve immediately.

NOTE: You can use any other blue cheese instead of the Stilton. Before serving, add a dash of sherry or port.


courtesy of: Cooking with Friends, by Trish Deseine and Marie-Pierre Morel. Silverback Books, September 2003

649. RUBY RAISIN MINCEMEAT and BACON TART

serves 8


FILLING:
5 thick bacon slices (5 oz. uncooked), coarsely chopped
1 cup (about 4 oz.) coarsely chopped mixed dried fruit, loosely packed (see NOTE)
3 tablespoons dried cranberries
2 tablespoons golden raisins
2 tablespoons firmly packed dark or light brown sugar
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
2-3 tablespoons brandy
1/2 cup fresh orange juice

CRUST:
1 1/4 cup all-purpose flour
1/2 teaspoon salt
6 tablespoons frozen unsalted butter
2 tablespoons frozen lard or shortening (see NOTE)
4 tablespoons or more ice water
1 tablespoon granulated sugar

TO MAKE THE FILLING: In a 1-quart saucepan, combine the bacon, mixed dried fruit, cranberries, raisins, brown sugar, lemon zest, orange zest, nutmeg, allspice, brandy, and orange juice. Bring to a simmer over medium heat. Simmer, stirring frequently, until the liquid is reduced and thickened but the mixture is still moist and juicy, 3 to 4 minutes. Let cool.

TO MAKE THE CRUST: In a medium bowl, whisk together the flour and salt. (If time permits, chill the bowl and flour mixture for 30 minutes before using). Using the large holes of the grater, grate the frozen butter and lard into the flour mixture. (The frozen fat is easier to incorporate into the dry ingredients and remains cold for a flakier crust.) Using a pastry blender, 2 knives, or your fingertips, work the mixture together until it is crumbly. Sprinkle in the ice water, beginning with 3 tablespoons, and mix until the dough holds together when pressed. Shape into a disk, wrap in plastic wrap, and chill for 1 hour.

Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.

Place the dough on a lightly floured surface and roll it into a 12-inch circle. (It doesn't have to be perfect). Spread the filling on the dough, leaving a 1 1/2-inch border. With moistened fingers, fold the uncovered dough up and over the filling to create pleats. Lightly press the pleats together. Dip a pastry brush in water, moisten the edges of the crust, and sprinkle with the granulated sugar.

Bake until the crust is golden, about 30 minutes. (If the fruit begins to brown, cover it with aluminum foil). Slip the parchment paper and tart onto a wire rack to cool. Serve warm or at room temperature.

NOTE: Prepackaged mixed dried fruit is available in supermarkets. A premium brand typically comes in an 8-ounce package containing pitted prunes, dried apples, apricots, peaches, and pears.

NOTE: Lard is made from rendered and clarified pork fat. It has the consistency of vegetable shortening and creates tender, flaky pastries. It is readily available in supermarkets in 1-pound packages. When tightly wrapped, lard will keep for up to 6 months at room temperature and even longer when chilled.


courtesy of: Everything Tastes Better With Bacon, by Sara Perry. San Francisco: Chronicle Books, 2002, pp. 122-123

648. TARO ROOT CAKE with SCALLOPS, MUSHROOMS, SHRIMP and BACON

a.k.a. Woo Tul Gow

makes one 8-inch cake, about 48 slices

Note: Wear rubber gloves when handling taro, as some people can have an allergic reaction to touching it. Also use rice flour, not glutinous flour!


1/4 cup Chinese dried scallops (gown yu chee), about 1 ounce
8 Chinese dried mushrooms
1/4 cup Chinese dried shrimp, about 1 ounce
6 ounces Chinese Bacon (lop-yok), store bought or homemade
1 large taro root, about 2 1/4 pounds
1 1/2 teaspoons salt
2 cups rice flour
vegetable oil, for pan-frying
oyster-flavored sauce

In a small bowl, soak the scallops in 1/3 cup cold water for about 2 hours, or until softened. Drain, reserving the soaking liquid. Remove and discard the small hard knob from the side of the scallops. Finely shred the scallops.

Meanwhile, in a medium bowl, soak the mushrooms in 1/2 cup cold water 30 minutes, or until softened. Drain and squeeze dry, reserving the soaking liquid. Cut off and discard stems and mince the caps. In a small bowl, soak the dried shrimp in 1/3 cup cold water for 30 minutes, or until softened. Drain, reserving soaking liquid. Finely chop shrimp and set aside.

Cut the bacon into 3 equal pieces and place in a 9-inch shallow heatproof dish. Bring water to a boil over high heat in a covered steamer large enough to fit the dish without touching the sides of the steamer. Carefully place the dish in the steamer, cover, reduce heat to medium, and steam 15 to 20 minutes, or just until bacon is softened and there are juices in the dish. Check the water level from time to time and replenish, if necessary, with boiling water. Carefully remove the dish from the steamer and set aside to cool.

Meanwhile, wearing rubber gloves, peel taro root and cut into 1/2-inch cubes to make about 7 cups. In a 4-quart saucepan, combine the taro root, 1 teaspoon salt, and about 1 1/2 quarts cold water, and bring to a boil over high heat. Reduce heat to low, cover, and simmer 15 to 20 minutes, or until taro has turned a pale lavender color and is just tender when pierced with a knife.

Remove the bacon from its dish and reserve the juices in the dish. Cut off and discard the rind and thick layer of fat underneath. Cut the remaining meat into paper-thin slices and then finely chop. In a 14-inch flat-bottomed wok or skillet, stir-fry the chopped bacon over medium heat for 2 to 3 minutes, or until meat releases fat and just begins to brown. Add the minced mushrooms and shrimp, and stir-fry 2 to 3 minutes. Stir in pan juices from the bacon and remove from heat.

Drain the taro in a colander, reserving the cooking liquid. Return the taro to the saucepan, add the bacon and mushroom mixture, and stir to combine. In a large bowl, combine the rice flour and the reserved mushroom, scallop, and shrimp soaking liquids, stirring until smooth. Stir in 1 cup of the reserved hot taro broth. Pour this batter over the taro mixture in the saucepan. Add the remaining 1/2 teaspoon salt and stir until combined. Consistency will resemble that of thick rice pudding. Pour the mixture into a heatproof 8-inch round, 3- to 4-inch-deep, straight-sided bowl, such as a soufflé dish.

Bring water to a boil over high heat in a covered steamer large enough to fit the dish without touching the sides of the steamer. Carefully place the dish into the steamer, cover, reduce heat to medium-low, and steam 1 hour, or just until cake is set and is firm to the touch. Check the water level and replenish, if necessary, with boiling water. Carefully remove the bowl from the steamer and cool on a rack about 1 hour. Cover and refrigerate at least 3 to 4 hours.

Run a knife along the edge of the cake to loosen sides. Place a cake rack over the bowl and invert to unmold. Flip the cake right-side up onto a cutting board. Wrap the cake in plastic wrap and refrigerate until ready to use.

When ready to eat, cut the cake into quarters. Cut each quarter crosswise, not into wedges, but into two 2-inch-wide strips. Cut each strip crosswise into scant 1/2-inch-thick slices. This is the typical way of slicing a cake Chinese style.

Heat a 14-inch flat-bottomed wok or skillet, over medium heat until hot but not smoking. Add just enough vegetable oil to barely coat the wok. Add the taro cake slices in batches and cook for 2 to 3 minutes per side, until golden brown. Serve immediately with oyster sauce.


courtesy of: Wisdom of the Chinese Kitchen, by Grace Young. Simon & Schuster, May 1999

647. YAMS with PECAN, MARSHMALLOW and BACON STREUSEL

serves 6


unsalted butter to grease baking dish
6 large yams or sweet potatoes, scrubbed and pricked with a fork
6 tablespoons unsalted butter, at room temperature
1/3 cup firmly-packed light brown sugar
1/3 cup flour
1/8 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup coarsely chopped pecans, lightly toasted
1 cup miniature marshmallows
6 slices bacon, cooked until very crisp, blotted on paper towels and crumbled

Preheat your oven to 400 degrees F. Butter a 10-inch round Pyrex pie plate or a shallow 6-cup casserole.

Bake the yams until a knife inserted in the centers goes in easily, about 45-50 minutes. Remove the yams from the oven; cut them in half lengthwise, remove the flesh, and mash. Transfer the mashed yams to the prepared baking dish.

While the yams are baking, cut the 6 tablespoons butter, brown sugar, and flour together in a large bowl using two knives until the mixture is crumbly. In another bowl, blend the cinnamon, salt, pecans, marshmallows, and bacon; toss gently with the butter-sugar mixture. Sprinkle the topping over the mashed potatoes; then put the dish, uncovered, in the oven and bake until the topping is bubbly and brown, about 20 minutes. Remove from the oven and serve.


courtesy of: Seduced by Bacon, by Joanna Pruess and Bob Lape. Guilford, Connecticut: The Lyons Press, 2006, p. 157

646. GRILLED CHEESE with APPLE and BACON

serves 4

4 slices bacon

4 thick slices whole-wheat sandwich bread

8 ounces cheddar cheese, sliced

1 large red apple, quartered, cored, and sliced crosswise

Preheat oven to 350 degrees. Place bacon on a rimmed baking sheet (lined with parchment paper for easy cleanup); bake until crisp, 6 to 8 minutes per side. Drain on paper towels; tear each slice into quarters.

Place bread on clean baking sheet. Top with cheese, apple, and bacon. Bake until cheese has melted, 10 to 12 minutes.


courtesy of: Everyday Food, PBS

645. EDAMAME CORN CHOWDER with BACON

serves 4


3 slices bacon (4 oz.), cut crosswise into 1/2-inch strips
1 medium onion, chopped
2 cans (14.5 oz. each) reduced-sodium chicken broth
1 red potato (6 oz.), scrubbed and cut into 1/2-inch cubes
1/2 teaspoon dried Italian seasoning
2 cups frozen shelled edamame
1 can (15-oz.) creamed corn
1/2 cup half-and-half
coarse salt and ground pepper

In a large saucepan, cook bacon over medium heat until browned and crisp, 5 to 6 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 tablespoon fat from pan.

Add onion, and cook, stirring occasionally until soft, 4 to 5 minutes. Add broth, potato, and Italian seasoning. Simmer until potato is just tender, about 8 minutes.

Stir in edamame, creamed corn, and half-and-half; season with salt and pepper. Simmer until edamame are tender, about 8 minutes. Serve chowder sprinkled with crumbled bacon.


courtesy of: Everyday Food, PBS

644. GERMAN BAUERNBRATWURST, BACON and SAUSAGE RAVIOLI

a.k.a. Maultaschen

makes 4 servings


Dough:
2 3/4 cups flour
4 eggs
salt

Filling:
1 tablespoon butter
6 strips medium-lean bacon, cut into cubes
3 medium onions, diced
1/4 lb fresh sausage meat (preferably from sweet Italian sausage)
1 hard roll, without crust, and best when stale
1/2 lb cooked spinach
1/2 lb ground meat or lightly smoked farm sausage
1 c Bauernbratwurst or leftover roast, stew meat, etc., diced
3 eggs
3-4 tablespoons chopped fresh parsley
salt and freshly ground black pepper
grated nutmeg
1 egg
3 tablespoons canned milk


Dough: Combine the flour, eggs, and salt in a bowl and mix to make a pasta dough. Then add a little water and knead until it has a firm but elastic consistency.

Filling: Melt the butter in a skillet and fry the bacon with the onions until both are quite translucent. Combine the bacon mixture with the sausage meat. Moisten the hard roll in water, press dry, and put through the meat grinder (better than the food mill or food processor), along with the bacon mixture, cooked spinach, ground meat or smoked farm sausage, leftover roast, etc. Then fold in the eggs, parsley, and seasonings; mix together. The filling should be very spicy indeed.

Assembly: On a board that has been sprinkled with flour, roll out the dough into rectangular sheets (about twice as wide as you want your 'Maultaschen' to be). Take a tablespoon measure and put little dabs of filling at equally spaced 3-inch intervals all down the middle of one side of the sheet of dough. Mix together the egg and canned milk and apply it to the spaces in between, the outer edge and the fold line. Fold the plain half of the sheet of dough over to cover the filling, press down firmly on the spaces around the little packets of filling, and use a pastry wheel or knife to separate the packets into 3-inch square or diamond-shaped 'Maultaschen'. The process is similar to making ravioli. Cook thoroughly in beef stock or boiling salted water for about 10 to 15 minutes, depending upon the size of the 'Maultaschen'. They'll bob up to the surface when they're done; remove them with a slotted spoon and allow to drain.

Serving suggestions: Cut an onion or two into half-rings, fry in butter until golden brown and empty the contents of the skillet over the 'Maultaschen' on the serving dish. Serve with slippery potato salad or a mixed green salad.

Swabian Won Ton Soup: Serve a couple of 'Maultaschen' in a bowl of hearty beef broth; garnish liberally with finely chopped onion.

Swabian Fried Won Tons: Allow the boiled 'Maultaschen' to cool, then cut into strips. Sauté in a skillet until crisp on the outside. Serve with potato salad.

Maultaschen Croque Monsieur: Arrange several portions in an ovenproof casserole, cover with boiled ham and a couple of slices of cheese, and heat in the oven until the cheese reaches the desired consistency. Serve with green salad.


courtesy of: The Cuisines of Germany, by Horst Scharfenberg. New York: Simon & Schuster/Poseidon Press, 1989

643. FIRE ROASTED VIDALIA ONION HALVES with BACON

serves 8


8 Vidalia or other sweet onions, peeled and cut in half crosswise
olive oil
balsamic vinegar
salt and freshly ground black pepper
2 strips bacon, cut into 16 pieces

Place each onion half, cut side up, on a 10-inch square of heavy-duty aluminum foil. Drizzle with olive oil and vinegar. Sprinkle with salt and pepper. Turn onions cut side down; pat a piece of bacon onto the side of each one. Fold foil into neat packets.

Heat grill to medium hot. Place foil packets on grill; cook 20 to 30 minutes (if grill becomes too hot, move onions to a cooler area), until tender and slightly charred. Let onions cool in packets for 15 minutes.

Remove foil, reserving juices. Serve onions warm or at room temperature; drizzle reserved juices over the tops.


courtesy of: Martha Stewart Living, 1996

642. CRISPY-TOPPED BAKED BEANS with BACON

makes up to 6 servings


6 slices bacon, chopped
1 cup plain bread crumbs
4 scallions, thinly sliced
coarse freshly ground black pepper, to taste
2 cans (15 oz. each) barbecued black beans

Preheat oven to 425F.

In a medium skillet over medium-high heat, brown bacon but do not fully crisp. Remove the skillet from heat and toss bread crumbs in with the bacon and drippings. Add scallions and season with cracked pepper.

Add barbecued beans or extra spicy beans to a shallow casserole dish. Top with bread crumb mixture and bake 15 minutes or until top is crispy and beans are bubbly.


courtesy of: 30 Minute Meals 2, by Rachael Ray. New York, New York: Lake Isle Press, 2003, p. 71

641. PORK CHOPS with MAPLE BACON and CHEESE

serves 2


4 strips raw maple bacon
2 boneless center loin pork chops
2 slices Swiss, Provolone, or Mozzarella cheese
salt and pepper - to sprinkle
2 tablespoons olive oil
1/4 cup butter
1 tablespoon crushed garlic
salt and pepper - to taste
1 teaspoon parsley flakes
1 cup frozen peas

Place a strip of bacon in the middle of each pork chop. Place a slice of cheese on top. Fold over the chops and wrap a piece of maple bacon around each. Secure with a toothpick pierced through the middle. Sprinkle with salt and pepper. Coat a small baking dish with olive oil and lay chops on top. Bake in 375 degree oven for 30 minutes. Combine butter, garlic, salt and pepper, and parsley; melt in microwave. Remove chops from oven, pour peas into baking dish, pour butter mixture over all. Return to oven for 10 minutes.


courtesy of: Amanda Enyaeire / Robbie's Recipe Collection

640. CHINESE DAN-BIN

1 slice bacon
1 egg, beaten
1 (6 inch) corn tortilla
1/4 cup sweet corn kernels
1 tablespoon salsa

Fry the slice of bacon in a skillet over medium-high heat. Set aside. Reduce the heat to medium. Pour the egg into the skillet, and sprinkle with corn. Cook for less than 10 seconds.

Lay the tortilla over the whole egg. After the egg is firm and attached to the tortilla, flip over, and lay the bacon on top. Put salsa over the bacon, and wrap. Remove from the skillet, cut into small pieces and serve hot.


courtesy of: WCKG Chicago FM Talk Radio

639. CLAMS CASINO

makes 4 to 6 servings


8 slices bacon, chopped fine
1 cup chopped onion
2 large garlic cloves, minced
2 tablespoons olive oil
1 cup finely diced red bell pepper
1 cup finely diced green bell pepper
1/2 teaspoon dried oregano, crumbled
2 teaspoons wine vinegar
2 tablespoons freshly grated Parmesan
Salt and freshly ground black pepper
24 cherrystone clams, shucked and the bottom shells reserved
Coarse salt, for filling the pan and platter

In a heavy skillet cook the bacon over moderate heat, stirring, until it begins to brown but is not crisp, transfer it with a slotted spoon to paper towels to drain, and discard the fat from the skillet.

In the skillet, wiped clean, cook the onion and the garlic in the oil over moderately low heat until they are softened, add the bell peppers and the oregano, and cook the mixture, stirring, until the bell peppers are crisp-tender. Transfer the mixture to a small bowl and stir in the bacon, the vinegar, the Parmesan, and salt and black pepper to taste. The bell pepper mixture may be made 1 day in advance and kept covered and chilled.

Arrange the clams in the reserved shells in a jelly-roll pan filled with some of the coarse salt (to balance the shells), divide the bell pepper mixture among them, and bake the clams in a preheated 400*F (204*C) oven for 12 to 15 minutes, or until they are just cooked through. Arrange the clams on a platter filled with more of the coarse salt.



courtesy of: Gourmet Magazine

638. BACON JACK CHICKEN SANDWICH

makes 4 servings


8 slices bacon
4 skinless, boneless chicken breast halves
2 teaspoons poultry seasoning
4 slices pepperjack cheese
4 hamburger buns, split
4 leaves of lettuce
4 slices tomato
1/2 cup thinly sliced onions
12 slices dill pickle

Preheat a grill for medium heat. While the grill preheats, place the bacon in a large skillet over medium-high heat. Cook until browned on both sides. Remove from the pan, and drain on paper towels. Rub the poultry seasoning onto the chicken pieces, and place them on the grill. Cook for about 6 minutes per side, or until no longer pink in the center. Top each piece of chicken with 2 slices of bacon and 1 slice of pepperjack cheese. Grill for 2 to 3 more minutes to melt the cheese. Place each piece of chicken on a bun, and top with lettuce, tomato, onion and pickle slices before serving with your favorite condiments.


courtesy of: Statesman Journal, 280 Church Street NE, Salem, Oregon 97301

637. ROASTED TURKEY, AVOCADO, BACON, ONION RELISH, and AIOLI on CIABATTA

makes 4 sandwiches


For onion relish
2 yellow onions, thinly sliced
1/4 cup dark brown sugar
1/2 cup red-wine vinegar
1/2 cup balsamic vinegar

For aïoli
1 egg yolk
1/2 clove garlic, minced (about 1/2 teaspoon)
1 teaspoon Dijon mustard
1/2 ounce white-wine vinegar
4 ounces grape seed oil
1 ounce olive oil
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon pepperoncini or cayenne pepper

For sandwiches
1 pound roasted turkey breast, sliced (use your thanksgiving leftovers!)
4 ciabatta rolls
12 slices bacon
1 avocado, halved, pitted, peeled, and thinly sliced

Make onion relish: In heavy medium pot, combine onions and enough water to cover and bring to boil, then strain. Return onions to pot and add sugar, red wine vinegar, and balsamic vinegar. Place over moderate heat and bring to simmer. Reduce heat to low, and cook, uncovered, stirring occasionally, until onions are completely tender and have no bite left, about one and a half hours. (The liquid should be syrupy and coat the onions.) Remove from heat and cool to room temperature.

Make aïoli: In food processor or blender, purée yolk, garlic, mustard, and vinegar until smooth and creamy, 1 to 2 minutes. Combine oils, then, with motor running, slowly drizzle into processor until completely emulsified, about 2 minutes. (If aïoli gets too thick, add a small amount of warm water, 1 teaspoon at a time.) Sprinkle in salt, pepper, and pepperoncini, cover with plastic wrap, and refrigerate until ready to use.

Preheat oven to 350°F.

Cook bacon: In large, heavy skillet over moderate heat, cook 6 slices bacon, turning occasionally, until crisp, then transfer with tongs to paper towel–lined plate to drain. Repeat with remaining 6 slices. Set aside.

Assemble sandwiches: Slice each ciabatta in half and place on large baking sheet. Place 4 ounces turkey on each of four ciabatta bottoms, then spread onion relish over meat. Lay 3 slices bacon on each of 4 ciabatta tops. Transfer baking sheet to oven and toast until bacon is crispy and edges of ciabatta turn light golden brown, about 5 minutes (the turkey does not have to get hot). Remove from oven and transfer bacon to other side of ciabatta, laying on top of onion relish. Divide avocado slices between sandwiches, placing on top of bacon. Spread aïoli evenly across each ciabatta top, close sandwiches, slice each in half, and serve.


courtesy of: Tom Colicchio, "Wichcraft," Epicurious.com, December 2006

636. CREAMY MUSHROOM and BACON GNOCCHI

serves 3-4


500 grams gnocchi
2 teaspoons olive oil
2-3 rashers bacon, trimmed of fat, cut into strips
150 grams flat mushrooms, sliced
1 red onion, cut into thin wedges
60 grams cream cheese, softened
2–3 tablespoons semi-skimmed milk
2 cloves garlic, finely sliced
a handful of basil leaves, plus extra for garnish


Cook gnocchi in a large saucepan of boiling water for 5 minutes, or until gnocchi floats to the surface. Drain.

Heat oil in a frying pan. Cook bacon, mushrooms and onion over medium heat until browned. Remove from pan. Add cream cheese, milk and garlic to the pan and gently simmer, stirring occasionally, until smooth and heated through.

Return bacon mixture to the pan with the gnocchi. Toss to coat, and continue cooking over low heat until gnocchi is heated through. Stir in basil leaves and serve immediately topped with extra basil.


courtesy of: Philadelphia, Kraft Foods, United Kingdom

635. CLAM RISOTTO with BACON and CHIVES

serves 4


3 cups bottled clam juice
3 cups water, more if needed
1/4 pound bacon, slices cut crosswise into thin strips
4 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
2 cups arborio rice
1 cup dry white wine
1/4 teaspoon salt, more if needed
3 tablespoons chopped fresh chives or scallion tops
1/4 teaspoon fresh-ground black pepper
1 cup drained chopped clams

In a medium saucepan, bring the clam juice and water to a simmer.

In a large pot, cook the bacon until crisp. Remove the bacon from the pot and pour off all the fat. In the same pot, heat the oil over moderately low heat. Add the onion and garlic and cook, stirring occasionally, until the onion is translucent, about 5 minutes.

Add the rice to the pot and stir until it begins to turn opaque, about 2 minutes. Add the wine and salt and cook, stirring frequently, until all the wine has been absorbed.

Add the bacon and about 1/2 cup of the simmering clam juice to the rice and cook, stirring frequently, until the liquid has been completely absorbed. The rice and liquid should bubble gently; adjust the heat as needed. Continue cooking the rice, adding clam juice 1/2 cup at a time and allowing the rice to absorb the liquid before adding the next 1/2 cup. Cook the rice in this way until tender, 25 to 30 minutes in all. The liquid that hasn't been absorbed should be thickened by the starch from the rice. You may not need to use all of the clam juice, or you may need to add some water.

Stir in the chives, pepper, and clams. Cook, stirring, until the clams are just done, about 1 minute. Taste for salt and add more salt if needed.


courtesy of: Food & Wine

634. SPINACH, BACON and ARTICHOKE DIP in a BOULE

yields 10-12 servings


1 each spinach feta bread, round (boule) loaf
½ lb. bacon
1 each small white onion, ¼" dice
10 oz. bag fresh spinach leaves, washed (frozen may be used, drain well)
14 oz. can whole artichoke hearts, drained
½ tsp. table or kosher salt
½ tsp. ground black pepper
2 tbsp. flour
1 cup half & half or milk
2 tbsp. lemon juice
1 tbsp. dijon mustard
½ cup Parmigiano Reggiano, grated
1 cup Gruyere Cheese, shredded

Using a serrated knife, carefully cut a 1 -1½ inch thick horizontal slice from the top of the Bread loaf, to create a flat round top about 6-8 inches in diameter. Carefully remove the middle of the loaf by cutting or scooping it out to create a bowl, and dice the bread that you removed into large cubes for dipping. Cut the bacon strips into 1 inch pieces and cook the bacon in a large skillet until crisp. Remove it bacon to paper towel to drain, reserving 2 tablespoons of the bacon fat in the pan. Add the onion and cook over medium heat until the onion becomes translucent and softens slightly. Add the spinach and artichoke hearts and cook, turning occasionally until the spinach is wilted. Stir in flour. Stir in the remaining ingredients except for the bacon, and heat until cheese is melted. Once the cheese is melted, pour the mixture into a food processor and/or blender and pulse on low speed 2-3 times to break up the large pieces of spinach. Pour the mixture into the boule, top with bacon and serve immediately accompanied by the bread cubes.


courtesy of: Great Harvest Bread Company, 28 South Montana Street, Dillon, Montana 59725, 800-442-0424

633. GRIDDLED MUSHROOM and BACON STACKS with MUSHROOM KETCHUP

serves 2

For the stacks:
4 flat mushrooms, stalks removed
2 tbsp olive oil
salt and freshly ground black pepper
4 rashers streaky bacon
2 medium eggs
1 tsp unsalted butter

For the ketchup:
2 flat mushrooms, chopped
2½fl oz vegetable stock cube
2 teaspoon Worcestershire sauce
2 teaspoon red wine vinegar
1 teaspoon caster sugar
a pinch of ground cinnamon
1 tablespoons fresh flat leaf parsley, chopped
freshly ground black pepper


Preheat griddle pan. To make the ketchup: in a medium pan bring stock to a gentle simmer. Stir in the mushrooms, Worcestershire sauce, vinegar, sugar and cinnamon. Using a hand blender, blend to a smooth liquid. Season. Continue to simmer to reduce and thicken. Brush mushrooms with oil. Season. Griddle mushrooms and bacon, until cooked through and charred.Meanwhile, fry the eggs, spread the butter over a heatproof plate. Place the plate on top of the ketchup pan. Crack the eggs on to the plate, then place a bowl over the eggs. This creates steam to cook the eggs. To serve, place a mushroom upside down on a plate. Top with 2 rashers of bacon and a fried egg. Sit another mushroom on top. Finish off the ketchup by stirring through the parsley and drizzle over the mushrooms.


NOTE:Soft fresh herbs should always be added to cooked dishes just before serving, to retain colour and flavour


courtesy of: Phil Vickery, Ready Steady Cook