690. APPLE BACON POPOVERS

2 large eggs
2 large egg whites
2 cups 1% milk
2 cups all-purpose flour
2 teaspoons sugar
1 teaspoon salt
2 strips bacon
1 large apple
1 tablespoon light, unsalted butter, melted
Cooking Spray
Apple Butter (optional)

In a large bowl, whisk together eggs and egg whites until well-blended. Whisk in milk and set aside. In a medium bowl, combine flour, sugar and salt. Gradually add flour mixture to egg mixture, stirring well with a whisk. Let stand 30 minutes. While batter is standing, preheat oven to 450F. Cook bacon strips until crispy. Drain, let cool, and finely chop. Coarsely grate apple, including peel. Coat a 9-cup popover pan with cooking spray. Fold the bacon, grated apple, and melted butter into batter, stirring until well blended. Pour batter into prepared popover cups until half full. Bake at 450F for 18 minutes. Reduce heat to 325F and bake for 10 minutes more. Serve immediately with apple butter.


courtesy of: Statesman Journal, Salem, Oregon

689. CURRIED CHICKEN with BACON and EGG-FRIED RICE

serves 1


For the curried chicken:
1 tsp ground cumin
1 tsp ground turmeric
1 tsp ground coriander
1 chicken breast, cut into five pieces
salt and freshly ground black pepper
5 streaky bacon rashers
1 tbsp vegetable oil
½ onion, sliced

For the bacon and egg-fried rice:
1 tbsp vegetable oil
50g/2oz streaky bacon, chopped
100g/3½oz cooked basmati rice
1 free-range egg, beaten
salt and freshly ground black pepper

Preheat the oven to 400F. For the curried chicken, place the spices into a bowl and mix well. Season the chicken pieces with salt and freshly ground black pepper. Dredge the chicken in the spices to coat all over, shaking off any excess. Wrap each piece of chicken in a rasher of bacon and seal with cocktail sticks. Heat the oil in an ovenproof pan over a medium heat and fry the bacon-wrapped chicken for 2-3 minutes, turning frequently, until lightly browned all over. Add the onion and fry for a further minute. Transfer to the oven and cook for ten minutes, or until completely cooked through. For the rice, heat the oil in a wok or large frying pan and fry the bacon until crisp. Add the rice and stir well, then add the beaten egg. Season well with salt and freshly ground black pepper and cook, stirring constantly, until the egg is set. To serve, place the rice onto a serving plate and top with the curried chicken.


courtesy of: Paul Rankin, "Ready Steady Cook," BBC-UK

688. SCALLOP and PEA TOWERS with PARMESAN CHIPS and BACON

serves 1


For the towers:
1 tbsp olive oil, plus extra for oiling
2¾oz cooked peas
1½oz scallop, cleaned and chopped
1½oz bacon lardons
1 tbsp chopped fresh parsley
1½oz grated parmesan
2 free-range eggs, beaten
freshly ground black pepper

For the parmesan crisp:
1oz grated parmesan

For the bacon:
2 long slices streaky bacon
salt and freshly ground black pepper


Preheat a baking sheet in the oven to 400F. For the towers, place all of the ingredients into a bowl, mix well and season with black pepper. Lightly oil two 5cm/2in chefs' rings and place them onto the hot baking sheet. Divide the tower mixture between the rings. Transfer the baking sheet to the oven and bake for 10-12 minutes, or until golden-brown and set. For the parmesan crisp, line a baking sheet with greaseproof paper and place a 2-inch chefs' ring onto it. Place the parmesan into the ring and shake to create an even layer, then remove the ring. Transfer to the oven and bake for 5-6 minutes, or until melted. Remove from the oven and leave to cool, then transfer to the freezer to set completely. Once set, peel away the greaseproof paper. For the bacon, line a baking sheet with greaseproof paper. Place the bacon onto the paper, transfer to the oven and bake for 10-12 minutes, or until crisp. Remove from the oven and allow to cool and become brittle. To serve, place the towers onto a serving plate and remove the chefs' rings. Garnish with the parmesan crisp and the bacon.


courtesy of: Gino D'Acampo, "Ready Steady Cook," BBC-UK

687. MUSSEL and BACON SOUP

serves 4


1 ½-2lb fresh mussels, cleaned
½oz butter or margarine
4 rashers smoked bacon, derinded and chopped
1 onion, chopped
3 sticks celery, chopped
7oz can chopped tomatoes
¼ pint stock
1 tsp fresh chopped basil
freshly ground black pepper

Melt the butter or margarine in a pan. Add the bacon and onion and cook for 4-5 minutes. Stir in the celery, tomatoes, stock and basil. Cook for about 5 minutes. Add the prepared mussels, cover and cook for a further 5 minutes, shaking the pan occasionally, until all the mussels have opened. Discard any that do not open. Season with black pepper.


courtesy of: BBC-UK

686. BAKED RICOTTA with ROAST TOMATOES and BACON

serves 6

3 desiree potatoes (about 350g), peeled, halved
250g prosciutto slices
2 eggs
1kg fresh ricotta, drained
1/3 cup (25g) grated parmesan
1/4 cup chopped mixed herbs (such as flat-leaf parsley, basil, chives and oregano)
250g vine-ripened cherry tomatoes
Grilled bacon rashers or bacon curls (see Note) and grilled bread, to serve
1 cup wild rocket leaves
Extra virgin olive oil and balsamic vinegar, to drizzle

Preheat the oven to 180°C. Line a 10cm x 30cm loaf pan with baking paper. Place potatoes in a pan of cold salted water. Bring to a simmer over medium heat and cook for 8-10 minutes until just tender, then drain. When cool enough to handle, grate coarsely into a large bowl. Finely chop prosciutto in a food processor, then add to the potato. Process the eggs and ricotta in the food processor until smooth. Add to the potato mixture with the parmesan and herbs, and season well with salt and pepper. Fill the loaf pan with the mixture and bake for 20 minutes or until firm. Allow to cool for 10 minutes. While the ricotta is cooling, place the tomatoes on a baking tray and drizzle with olive oil. Roast in the oven for 5 minutes or until just starting to split. Turn out ricotta and slice thickly. Serve with tomatoes, bacon and rocket, and drizzle with a little olive oil and vinegar.

NOTE: To make bacon curls as in the photo, wrap rindless streaky bacon (without the eye) around round-handled metal spoons or kitchen utensils and bake in a 200°C oven for 5 minutes, then slide the bacon off the handle.


courtesy of: Valli Little, delicious., September 2006, p. 66

685. PORK and HOMINY CHILI with BACON

serves 8


4 slices smoked bacon
2 pounds lean pork shoulder, cut into cubes
1 1/2 cups chopped onion
3 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon dried oregano
1/4 teaspoon ground cumin
4 cups chicken broth
2 cans (14.5 ounces each) hominy, drained
6 dried ancho chiles
2 cups canned or cooked corn kernels

In a large Dutch oven or heavy kettle over medium heat, fry bacon until crisp. Remove bacon with slotted spoon and set aside to drain. Pour off all but 2 tablespoons of bacon fat; add pork cubes. Cook and stir until pork is browned.

Add onion and garlic and cook until onion is tender. Crumble bacon and add to pork mixture along with chili powder, oregano, cumin, chicken broth and hominy. Bring to a boil.

Wash ancho peppers; remove stems and seeds. Cut up and add to pork mixture. Simmer for 2 to 3 hours, adding more chicken broth or water if needed. Add corn and heat through. Serve with flour tortillas.


courtesy of: Diana Rattray, Southern Food & Crockpot Recipes About.com

684. RIGATONI with PUMPKIN and BACON

8 slices bacon, cut into 1-inch pieces
1 onion, peeled, cut into 1/2 inch dice
1.5 teaspoons coarse salt, plus more for cooking water
1/4 teaspoon freshly ground pepper
1 2 lb. pumpkin, such as Cheese or Small Sugar Pie, peeled, cut into 3/4 inch cubes
1 tablespoon chopped fresh sage
1/4 tsp. allspice
1.5 cups homemade or canned low-sodium chicken broth
3 tablespoons heavy cream
1 lb. rigatoni
1 cup freshly grated parmesan
2 tablespoons hulled pumpkin seeds

Cook bacon in a large, deep skillet over medium heat until fat is rendered and bacon is almost crisp, about 5 minutes. Remove from skillet with a slotted spoon, and drain on paper towels; set aside.

Add onion, salt, and pepper. Cook, stirring occasionally, until soft, about 5 minutes. Add pumpkin, sage, and allspice; cook, stirring frequently, until pumpkin is coated with bacon fat, about 5 minutes.

Add stock; bring to a simmer. Reduce heat to medium-low; stir in cream; gently simmer until pumpkin is soft and sauce has thickened slightly, about 20 minutes.

Meanwhile, bring large pot of water to a boil. Salt the water, add rigatoni and cook until tender. Drain the pasta.

Add cooked pasta and bacon to skillet and stir gently to combine. Divide pasta among serving bowls. Serve topped with grated parmesan and pumpkin seeds.


courtesy of: Jessica, Brooklyn, New York

683. BACON-WRAPPED SHAD ROE

serves 4


2 pair shad roe, membranes intact
4 cups water
Pinch of dried basil
1 teaspoon garlic, minced
Squeeze of lemon
Salt to taste
1⁄2 pound bacon, thinly sliced

Gently rinse the roe. Using scissors, separate the 2 halves of each pair. Poach the roe sacs in 4 cups of simmering water seasoned with the basil, garlic, lemon, and salt for 1 minute.

Using a slotted spoon, remove the roe sacs and place in a bowl filled with the broth, and cool in refrigerator for 10 minutes.

Remove and cut sacs into thirds.

Wrap each with pancetta, and secure with a bamboo skewer. Place skewers in a preheated nonstick pan, and cook over medium heat until brown on all sides. Remove from pan, saving the pan drippings to combine with your favorite vinaigrette (blood-orange-and-shallot is nice). Serve over fresh spinach and mâche drizzled with the vinaigrette.


courtesy of: Aaron Bashy / New York Magazine, April 18, 2005

682. OPEN-FACE BACON-AND-EGG SANDWICHES with ARUGULA

makes 2 servings


5 bacon slices, halved crosswise
1 (4-inch) square ciabatta or focaccia bread, halved horizontally
3 tablespoons olive oil, divided
4 large thin tomato slices
1 small shallot, chopped
1/2 tablespoon white wine vinegar
1 cup (packed) arugula
2 large eggs
Parmesan cheese shavings

Cook bacon in heavy large skillet over medium-high heat until brown and crisp; transfer to paper towels to drain. Wipe out skillet. Brush cut sides of bread with 1 tablespoon oil. Place bread, cut sides down, in skillet. Cook over medium heat until golden, about 3 minutes. Place 1 bread square, golden side up, on each of 2 plates. Top each with half of bacon, then 2 tomato slices. Whisk 1 tablespoon oil, shallot, and vinegar in medium bowl to blend. Season dressing with salt and pepper. Add arugula and toss to coat. Heat remaining 1 tablespoon oil in same skillet over medium heat. Crack eggs into skillet. Sprinkle with salt and pepper. Cook until whites are set and yolks are cooked as desired. Top each bread stack with egg, then arugula and cheese.


courtesy of: Bon Appétit, March 2007

681. SMOKY TUNA and BACON BURGERS with LEMONGRASS AIOLI

serves 4


1 pound tuna steak, well chilled
1 strip of bacon, minced
1/4 cup plus 1 tablespoon Lemongrass Wet Rub (recipe below)
salt and freshly ground pepper
vegetable oil, for brushing
1/4 cup mayonnaise
4 brioche rolls or hamburger buns
sliced red onion, for serving

Light a grill. On a work surface, using a sharp knife, cut the tuna into thin strips. Stack the strips and cut them into cubes. Add the minced bacon and chop until the tuna is fine and the bacon is evenly mixed in. Transfer the tuna mixture to a bowl. Stir in 1/4 cup of the lemongrass rub and season lightly with salt and pepper. Using slightly moistened hands, form the tuna mixture into four 4-inch patties. Brush the tuna patties with oil and season with salt and pepper. Grill the burgers over moderately high heat, turning once, until browned on the outside, about 6 minutes.

Meanwhile, combine the mayonnaise with the remaining 1 tablespoon of the lemongrass rub and season with salt and pepper. Set the tuna burgers on the rolls and serve with the aioli and onion slices.

MAKE AHEAD: The uncooked tuna patties can be refrigerated for up to 6 hours.


Lemongrass Wet Rub

makes a scant 1/2 cup


2 stalks of fresh lemongrass, the bottom 5 inches of the inner bulb only, thinly sliced
1/4 cup chopped fresh ginger
1 garlic clove
1 medium jalapeño, halved
2 tablespoons vegetable oil
2 tablespoons cilantro leaves
salt

In a food processor, combine the sliced lemongrass with the fresh ginger, garlic and halved jalapeño and pulse until finely chopped. Add the vegetable oil and process to a coarse paste. Add the cilantro leaves and process until fairly smooth. Season the wet rub generously with salt.

MAKE AHEAD: The rub can be refrigerated for up to 3 days.


courtesy of: Grace Parisi, "Speedy Rubs, Pastes, & Sauces," Food & Wine, June, 2006

680. BLUE CHEESE, BEET and BACON SALAD

makes 8 servings


1 package (10 oz.) torn romaine or baby spinach
15 oz. beets
1/2 cup crumbled blue cheese or goat cheese
1/2 cup walnut pieces, toasted
1/3 cup thinly sliced red or green onion
6 slices bacon, cooked and crumbled, or 1/3 cup bacon bits
1/2 cup Italian vinaigrette salad dressing
croutons

Layer lettuce, beets, cheese, nuts, onion and bacon on serving platter. Drizzle with dressing and toss with croutons.


courtesy of: S&W Fine Foods Consumer Services, P.O. Box 193575, San Francisco, California 94119-3575

679. RIGATONI ALL'AMATRICIANA

a.k.a. Rigatoni with Bacon and Ham

yields 6 servings


1/4 cup olive oil
3 medium onions, halved and thinly sliced
1 pound lean bacon, cut into 1/2-inch pieces
1 bay leaf
6 slices (3 to 4 ounces) smoked boiled ham cut into julienne strips
1/2 cup dry white wine
1/2 teaspoon dried oregano
1/2 teaspoon hot red pepper flakes
Black and white peppercorns
1/2 cup tomato sauce or canned crushed tomatoes
salt
freshly ground pepper
1/2 cup chicken stock, if needed
1 pound rigatoni or mezz' rigatoni (medium-size)
1 tablespoon unsalted butter, softened
1/2 cup freshly grated Parmesan cheese, plus extra to pass at the table

Heat the oil in a skillet over medium heat. Add the onions and cook until golden, stirring frequently about 20 minutes. Meanwhile, cook the bacon with a bay leaf in a separate large skillet over medium- low heat, turning it until it is browned but not crisp++about 15 minutes. Pour off the fat, add the ham, and cook for another minute. Stir in the onions and cook for another 2 or three minutes. Add the wine and stir well. Reduce the heat to low and add the oregano, pepper flakes, tomato sauce, salt, and pepper. Cook for about 10 minutes, then cover the skillet and keep warm over low heat while you cook the pasta. If the sauce becomes too dry, stir in a little chicken stock. Bring a large pot of water to a boil, add salt, and cook the pasta for about 10 to 13 minutes, or until al dente. Drain well in a colander. Add the pasta, the softened butter, and the Parmesan cheese to the sauce and toss well. Transfer to a serving platter and pass around a small bowl of grated Parmesan cheese.


courtesy of: The Harry's Bar Cookbook, Arrigo Cipriani "Recipes and Reminiscences from the World-Famous Venice Bar and Restaurant," 1991

678. SPANISH FABADA

serves 6

2 medium pork chops, with bones
8 strips thick sliced bacon, chopped
1 (10 oz) dried hot chorizo, cut in 1/4"-inch slices
salt to taste
pepper to taste
2 tablespoons olive oil
1 cup white onion, diced
1 cup leeks (white parts only), minced
3 cups (cooked) white beans
3 cups low sodium chicken broth (gluten-free, if desired)
2 bay leaves
1 teaspoon Spanish sweet paprika (optional)

Ingredient Options: For a slightly less piquant stew, use fresh chorizo sausage rather than the dry, cured version, which is heavier on the seasonings.

Cut the pork off the bones, setting aside with bone to flavor the stew. Cut the pork into 1/2-inch bite-sized pieces.

In medium-sized pot, cook the bacon over medium heat until lightly brown, about 4 minutes. Remove bacon pieces and reserve. Add chorizo to the pan and cook in the remaining bacon fat until lightly browned, caramelized and slightly smoking, about 4 minutes. Take chorizo out and reserve. Sprinkle pork chop cubes with salt and pepper to taste. Add to pot and cook for about 5 minutes or until slightly brown, Remove and reserve.

Discard about half of the fat drippings but leave any solids in the pan. Add the olive oil, onions and leeks. Saut� until translucent but not brown, about 6 minutes.

Place half of the white beans in a blender along with 2 cups of the chicken stock and blend until smooth. Add bean puree and the bay leaves to the saut�ed leeks and onions. Add the remaining rinsed beans as well as the bacon, chorizo, diced pork and pork bones. Add one more cup of chicken stock. Cook on medium heat, uncovered, until boiling, about 15 minutes, stirring from the bottom from time to time. Add the paprika if using. Season with salt and pepper to taste - remember the meats are already fairly salty.

Reduce heat to low, and cook uncovered, stirring occasionally for another 20 minutes. Remove bay leaves and pork chop bones before serving in deep bowls.

NOTE: For a thicker Fabada, cook for slightly longer. For thinner, add some more chicken stock. Add a drizzle of olive oil over the Fabada in each bowl, if desired.


courtesy of: Whole Foods Market

677. SMOKY BEEF and BACON MEATLOAF with PRUNE KETCHUP

serves 8 to 10


1 tablespoon celery seeds
1 tablespoon fennel seeds
1 tablespoon black peppercorns
1 star anise pod, broken
2 tablespoons vegetable oil
1/4 cup minced onion
1/4 cup minced fennel bulb
1 small celery rib, minced
1 garlic clove, minced
2 tablespoons sweet Pimentón de la Vera (smoked Spanish paprika)
1 pound sliced bacon, coarsely chopped
3 pounds ground beef chuck
3 large eggs, beaten
1/4 cup pure maple syrup
1 cup fresh pumpernickel bread crumbs
1/2 cup shelled unsalted pistachios
1 tablespoon plus 1 teaspoon kosher salt or smoked sea salt
Prune Ketchup, for serving (recipe below)

Preheat the oven to 350°. In a spice grinder, combine the celery seeds, fennel seeds, peppercorns and star anise and grind to a powder.

In a large skillet, heat the oil. Add the onion, minced fennel, celery, garlic, Pimentón and the ground spices and cook over low heat, stirring occasionally, until the vegetables soften, about 8 minutes. Let cool to room temperature.

In a food processor, pulse the bacon until finely ground. In a large bowl, mix the bacon with the ground beef. Mix in the eggs and maple syrup followed by the vegetable mixture, bread crumbs, pistachios and salt.

Pat the meat mixture into two 9-by-4-inch loaves and set them on opposite sides of a large rimmed baking sheet. Bake for about 1 hour, or until an instant-read thermometer inserted in the center of each loaf registers 160°. Let rest for 10 minutes. Cut the meat loaf into thick slices and serve with the Prune Ketchup.

MAKE AHEAD: The baked meat loaf can be refrigerated for up to 3 days.


for PRUNE KETCHUP

makes 1 1/3 cups


1 cup pitted prunes
1 cup water
1/4 cup unsulfured molasses
1/4 cup sherry vinegar
2 tablespoons sugar
1 star anise pod
Salt and freshly ground pepper

In a medium saucepan, combine all of the ingredients and bring to a boil. Simmer over moderate heat until prunes are very soft, about 20 minutes. Discard the star anise pod. Puree the ketchup in a food processor. Transfer to a bowl and season with salt and pepper.


MAKE AHEAD: The prune ketchup can be refrigerated for up to 1 week.


courtesy of: Grant Achatz, "Comfort Food From a Rebel Chef," Food & Wine, December 2006

676. LAMB TENDERLOIN with FAVA BEANS, DATES, and SMOKED BACON

yields 6 servings


12 slices bacon
24 dates, pitted
2 cups grated parmesan cheese
2 cups blanched and peeled fava beans
1 Tablespoon butter
Salt and pepper to taste
12 lamb tenderloins
1 ounce olive oil

Preheat oven to 350?F. Cut each slice of bacon in half crosswise to yield 24 pieces. Stuff dates with parmesan cheese and then wrap the stuffed dates with bacon. Arrange wrapped dates on a sheet pan and roast in oven for 10 minutes.

In a sauté pan, gently heat the fava beans with butter and season with salt and pepper to taste.

Season lamb with salt and pepper. Heat a separate sauté pan with olive oil. Sear lamb on all sides and cook to desired temperature. Slice the lamb and serve over fava beans and dates.


courtesy of: Chef Geoff Gardner, Sel de la Terre, 255 State Street, Boston, Massachusetts 02109, (617) 720-1300

675. CHOCOLATE COVERED BACON

1 bag (12oz) of Semi-Sweet Chocolate morsels
1 1 lb. of uncooked bacon
Sprinkles (optional)

Cookware
Large skillet
Double boiler | medium sauce pan and smaller sauce pan (simulate double boiler)
Cooking tongs
Cooling rack | cookie sheet
Large plate and some paper towel (2 or 3 sheets)
Big Spoon

Remove Bacon from package. Heat large skillet on high. Add bacon strips to skillet. Turn bacon strips over as needed with tongs. Cook back until it’s reduced to about ¼ of its original size and appears to be crispy. Remove bacon from skillet and place it on a paper towel lined plate. While the bacon is cooling fill the double boiler or medium sauce pan with water and bring to a medium heat. Place double boiler top pan in double boiler bottom pan or put the small sauce pan in the medium sauce pan. Slowly add chocolate morsels into top pan and stir while morsels melt. Do this until all morels have been added. (Be sure to keep stirring to prevent the chocolate from burning.) Using your fingers or tongs carefully dip the bacon strips into the chocolate, if necessary use a spoon to spoon the melted chocolate over the bacon evenly coating it. Once coated lay strips on cooling rack or cookie sheet. (Optionally) Apply Sprinkles evenly on chocolate covered bacon while on cooling rack. It’s important to apply while the chocolate is still warm. This will allow the sprinkles to better adhere to the chocolate. Place cooling rack with bacon into the refrigerator for 15 minutes. Carefully remove bacon strips from the cooling rack and place into a container or place the strips directly into your mouth. Bring container with strips to work, school, or religious event.


courtesy of: Kevin's Tech Ramblings, Kevin, Southeastern Michigan

674. CHICKEN, BACON and MUSHROOM LASAGNA

1.5 kg chicken
1.25 kg mushrooms
300 grams bacon
1 pack 500gm pre cooked spinach lasagna
parmesan and cheddar cheese

Basic white sauce (Bechamel)
160 grams butter
100 grams sifted flour (plain)
1.7 liters milk
salt and pepper to taste

Melt butter in a heavy base saucepan and gradually add butter over a low heat. Stir to cook the flour a few minutes then slowly add the milk whisking all the time to aviod lumps. Season with a bay leaf S&P and maybe a splash of white wine and chopped parsley. (If you feel like being really decadent, use half milk, half cream in the sauce.)

Cook all the ingredients before combining them with the sauce and pasta. Cover the chicken with foil, cook in the oven with a good splash of white wine, bay leaf, fresh oregano and S&P. (You can add this liquid to your bechemal sauce for extra flavour.) Cook sliced mushrooms in a bit of butter and chopped parsley. Fry bacon till crisp.

To assemble the lasagna, cover the base of your dish with sauce, then a layer of lasagna sheets. Next a layer of chicken, mushrooms and bacon followed again by sauce and cheese. Keep alternating sauce, pasta and chicken layers till the dish is full. Always end with a layer of pasta topped with sauce and extra cheese. Top with chopped parsley. Place dish in the oven at 200deg for 30 min till pasta is cooked through.


courtesy of: Chef David Clarkson, ABC Southwest

673. BACON, EGG and CUCUMBER SALAD

serves 6


3 medium cucumbers--peeled, halved, seeded and cut into 1/2-inch dice
3 tablespoons white wine vinegar
3 tablespoons water
2 tablespoons unsalted butter
1 tablespoon sugar
Salt and freshly ground pepper
1 tablespoon olive oil
6 ounces sliced bacon
6 large eggs
2 tablespoons chopped parsley
Toasted country bread, for serving

In a medium saucepan, combine the cucumbers with the vinegar, water, butter and sugar and bring to a boil. Cover and simmer over moderately low heat for 5 minutes. Uncover and cook over moderate heat until the sauce thickens slightly and the cucumbers are crisp-tender, about 10 minutes. Season with salt and pepper and keep warm.

Heat the olive oil in a large skillet. Add the bacon and cook over moderate heat until crisp, about 8 minutes. Drain the bacon on paper towels. Fry the eggs in the same skillet until the yolks are soft but not runny. Transfer the eggs to a cutting board and coarsely chop them.

Gently stir the eggs into the cucumbers. Coarsely crumble in the bacon and toss gently. Spoon the salad onto plates, sprinkle with parsley and serve with the toast.


courtesy of: Taylor Fladgate, "The First Family of Port," Food & Wine, March 2002

672. BAKED STRIPED BASS with BACON

4 pieces of striped bass (approx 6-8 ounces)
1 cup of red onion sliced into 1" thick slices
8 pieces of thick-cut sliced bacon
8 tablespoons of butter
1 cup of sliced, fresh, baby-portabello mushrooms caps
1/4 tsp. of dried tarragon
Hungarian paprika
1 quart of golden ginger ale

Soak the striped bass overnight in golden ginger ale, before you prepare the dish rinse the bass and prepare as listed below. In a pan, cook bacon; save drippings. Crumble bacon; set aside. Cook mushrooms and onion in drippings till tender. Place striped bass in a baking dish. Combine mushrooms, onion, butter and tarragon. Spread on top of the bass; sprinkle with paprika. Bake at 350 degrees F for about 20 minutes or until fish flakes easily. Garnish the bass with bacon.

Note you can use any type of bass with this recipe (rock bass, small mouth, large mouth sea bass etc.)


courtesy of: Active Angler, Red Raven Press, LLC, 318 Elm Street, Windsor, Colorado 80550

671. COOKED GOOSE FULL OF BEANS

If you are utterly enraged by some unexpected atrocity that has blighted your day, what you need is someone or something to take it all out on. This cassoulet is just your dish: accompanied by a booming red wine, it will not tire, nor be easily offended, nor argue back.


Soak overnight:

1 1/2 pounds dried white beans.

The next day put them in a large saucepan and add:

1 large onion, studded with cloves
1/2 pound diced salt pork
1 teaspoon peppercorns
Thyme, bay leaf, garlic cloves.

Cover with fresh water and cook gently until they are almost soft (from 2-3 hours).

Meanwhile, remove from 1 roast goose the best cuts, such as drumsticks, thighs, pieces of breast and wing, etc. leave the skin on, and conserve the drippings.

Cook in the drippings:

1 pound lamb, cubed
1 pound bacon

When the beans are ready, place the pieces of goose, lamb, ham, and:

1 pound fresh garlic sausage

in thick slices in alternating layers in a large, deep earthenware casserole. Add enough of the liquid in which the beans have cooked (to which you add half a can of tomato paste) to come halfway up. Cook uncovered in a very slow oven, stirring two or three times, for 2-3 hours, when it is ready to serve.


courtesy of: The Eating-In-Bed Cookbook, by Barbara Ninde Byfield. MacMillan, 1962 / submitted by: David H. King MD and Cynthia Arrieu-King

670. CHEESE SOUFFLE with ROASTED ASPARAGUS and BACON

serves 4


1 cup low fat cottage cheese
Hellmann's light mayonnaise
2 tsp Dijon mustard
Four eggs yolks
1 cup shredded sharp cheddar cheese
4 stiffly beaten egg whites

In a food processor fitted with metal blade, process first four ingredients until smooth. Add cheese and process a few seconds more. Fold cheese mixture into stiffly beaten egg whites and pour into an oiled souffle dish. Bake 45 minutes at 350 F.

Roasted Asparagus: Buy the thinnest asparagus available. Wash and trim off tough ends. Spray or drizzle with olive oil. Sprinkle with kosher salt and freshly ground pepper. Wrap in aluminum foil and place on oven shelf next to souffle.

Roasted Bacon: Lay slices of peppered bacon side by side on baking pan and roast in oven with the souffle.


courtesy of: Big Sky Lodge Bed & Breakfast, Boone, North Carolina

669. SPICED PORTUGUESE-STYLE POT ROAST with BACON, ONIONS and WHITE WINE

serves 4 to 6


3 tablespoons unsalted butter
8 ounces hickory smoked bacon, cut into pieces about 1 inch long, 1/4 inch wide, and 1/4 inch thick
Kosher or sea salt
1 (3-4 lb.) Pot Roast, cut crosswise into 4 equal steaks
6 medium yellow onions, thinly sliced
12 large garlic cloves, thinly sliced
20 allspice berries
10 black peppercorns
1/4 teaspoon crushed red pepper flakes
1 bay leaf
3 cups dry white wine
1 cup water
2 tablespoons finely chopped fresh flat-leaf parsley
4 to 6 cups cooked white rice for serving

In a 5- or 6-quart flameproof casserole or Dutch oven with a tight-fitting lid, melt 2 tablespoons of the butter over medium heat. Stir in the bacon and reduce the heat to medium-low. Cook, stirring occasionally, until the bacon is crispy but still tender, about 10 minutes. Using a slotted spoon, transfer to a plate, leaving the bacon fat in the pot. Set the bacon aside.

Generously salt the steaks.

Raise the heat under the pot to medium-high and cook the steaks until nicely but not heavily browned on both sides, 3 to 4 minutes per side. Transfer to another plate and set aside.

Add the onions, garlic, and 1 teaspoon salt into the drippings in the pot and cook over medium-high heat, stirring regularly, until reduced in volume and slightly softened, 6 to 8 minutes. If the moisture from the onions has not deglazed the bottom of the pot, add 1/2 cup water and scrape to loosen any browned bits. Transfer the contents of the pot to a bowl and set aside; let the pot cool.

Preheat the oven to 350°F.

Rub the inside of the pot with the remaining 1 tablespoon butter. Distribute half of the onion mixture evenly across the bottom. Lay the meat in a single layer over the onions. Scatter the allspice berries, peppercorns, chili blend, bay leaf, and half of the reserved bacon over the meat. Distribute the remaining onion mixture over the meat, completely covering it. Scatter the remaining bacon over the top and pour the wine, water, and any onion and beef juices on the plates into the pot. Add more water to just cover the solids, if necessary.

Bring to a simmer and let bubble gently for 5 minutes. Cover, transfer to the oven, and cook for 20 minutes. Reduce the oven temperature to 250°F and continue cooking until the meat is very tender, 3 to 3 1/2 hours more. Adjust the oven temperature as needed to maintain a very gentle simmer.

Turn off the oven, uncover the pot, and let the stew rest in the oven for about 30 minutes to concentrate the flavors.

Divide the meat among wide, shallow bowls. Spoon over abundant amounts of onions and broth, garnish with the parsley and serve with the rice.


courtesy of: Lobel's of New York, (877) 783-4512, 1096 Madison Avenue, New York, New York 10028

668. LEMONY SOLE with GREEN OLIVES, BACON, and CAPERS

yields 4 servings


4 (6-ounce) grey sole fillets
1/2 cup all-purpose flour
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
2 tablespoons unsalted butter
1/4 cup chopped green olives
3 tablespoons drained capers
4 strips cooked bacon, crumbled
Beurre Blanc, recipe follows
1 tablespoon chopped flat-leaf parsley

Serving Suggestion: Jasmine rice

Dredge the fillets in the flour and season with salt and pepper. Preheat a large skillet over medium heat. Add the oil and butter and heat until hot. Add the fillets and cook, turning once, until just cooked through, about 4 minutes. Divide the fillets among warm plates.

Remove the skillet from the heat, add the olives, capers, and bacon, and stir, scraping up the browned bits from the bottom, until the mixture has warmed through. Add the beurre blanc and parsley and stir to combine. Spoon the sauce over the fillets and serve immediately with rice.

Beurre Blanc
1/4 cup white wine
1 shallot, finely chopped
1 tablespoon heavy cream
1/2 cup unsalted butter, cut into cubes and chilled
1 teaspoon fresh lemon juice
Kosher salt and freshly ground pepper

Combine the wine and shallot in a medium saucepan, bring to a boil, and cook until reduced by half. Add the cream and continue reducing until just thickened. Reduce the heat to low. While whisking constantly, add the butter, little by little, waiting for each addition to be incorporated before adding more, to make a smooth sauce. Whisk in the lemon juice and season with salt and pepper. Set aside in a warm area. (The sauce may break if it's too hot or too cold.)


courtesy of: Chef Sara Moulton, Sara's Secrets, "Simple Seafood"

667. BRAISED EGGPLANT with BACON and TOMATOES

yields 6 Servings


6 slices bacon
4 tomatoes
1 eggplant (up to)
2 cloves garlic
¼ teaspoon salt
1 dash pepper

Cut bacon strips in 2-inch sections. Peel and quarter tomatoes. Peel eggplant and cut in 1-inch cubes. Crush garlic. Place bacon in a cold pan; then heat and brown lightly. (Do not pour off fat.) Add garlic and stir-fry a few times. Add eggplant cubes; stir-fry gently to coat with bacon fat. Then reduce heat to medium and cook, covered, until eggplant begins to soften (about 5 minutes), stirring once or twice. Gently stir in tomatoes. Reduce heat to low and cook, covered, until eggplant is done (about 5 minutes more). Season with salt and pepper and serve.


courtesy of: The Thousand Recipe Chinese Cookbook, by Gloria Bley Miller

666. BACON DEVILED EGGS

makes 16 deviled eggs; 8 servings


3 slices bacon (3 oz.)
8 hard-cooked large eggs
1/3 cup mayonnaise
2 tablespoons thinly sliced green onions
1 teaspoon prepared mustard
Salt and pepper

In an 8- to 10-inch frying pan over medium-high heat, cook bacon, turning slices as needed, until browned on both sides and crisp. Transfer to paper towels to drain. When cool enough to handle, crumble bacon.

Cut each egg in half lengthwise; gently scoop out yolks and place in a bowl. Mash yolks with a fork, then stir in mayonnaise, green onions, mustard, and crumbled bacon until well blended. Add salt and pepper to taste.

Spoon or pipe about 1 tablespoon yolk mixture into the hollow of each egg-white half. Serve immediately or cover and chill up to 4 hours.


courtesy of: Tracy Keenan, Sacramento, California / Sunset, August 2004

665. SMOKED SALMON and CRISPY BACON SALAD

4 rashers bacon
selection of curly lettuce (lollo rosso, frisee etc...)
1/4 of a cucumber, cut in half lengthways and thinly sliced
6 radish, thinly sliced
1 sweet red pepper, thinly sliced into long strips
smoked salmon
3 spring onions, finely chopped
chives, left whole
handful of parsley, roughly chopped
black pepper

4 tbsp creme fraiche
Juice of 1 lemon
1 tsp lemon zest

Fry the rashers of bacon until good and crispy. Leave aside to cool.

Combine the creme fraiche, lemon juice and zest in a bowl - you may not need all the lemon juice so add a little at a time until it is as lemony as you like.

Arrange a bed of lettuce on the plates first, and then add the cucmber, radish and red pepper randomly on top. Then pleat or fold the pieces of salmon roughly and lay in the centre. Scatter over some parsley and the spring onions, garnish with the chives and a twist of black pepper. Serve with a dollop of lemon cream on the side.


courtesy of: The Happy Housewife, Oxfordshire, Great Britain

664. EGG NOODLES with TURKEY, BACON, and ROSEMARY

serves 4


1/4 pound sliced bacon, cut crosswise into 1/2-inch strips
1 pound turkey cutlets, cut into 1/2-by-1 1/2-inch strips
3/4 teaspoon salt
1/2 teaspoon fresh ground black pepper
10 ounces prewashed spinach
1/2 cup canned low-sodium chicken broth or homemade stock
3/4 teaspoon dried rosemary, crumbled
1/2 pound wide egg noodles
1 tablespoon butter, at room temperature

In a large frying pan, cook the bacon, stirring occasionally, until golden brown and just crisp, about 5 minutes. Remove and drain on paper towels. Pour off all but 2 tablespoons of the fat from the pan.

Heat the remaining bacon fat over moderately high heat. Sprinkle the turkey with 1/4 teaspoon each of the salt and pepper. Add the turkey to the pan, in two batches if necessary, and cook, stirring frequently, until golden brown and just cooked through, about 3 minutes. Transfer to a plate.

Remove any tough stems from the spinach. Add the broth, rosemary, and the remaining 1/2 teaspoon salt to the pan and bring to a simmer, stirring to dislodge any brown bits that cling to the bottom of the pan. Add the spinach and cook, stirring, just until wilted, 1 to 2 minutes.

In a large pot of boiling, salted water, cook the noodles until just done, about 3 minutes. Drain. Add the noodles, butter, and the remaining 1/4 teaspoon pepper to the frying pan and stir until the butter melts. Stir in the turkey with any accumulated juices and the bacon.


courtesy of: Yahoo! Food / Food & Wine

663. WARM FRISEE SALAD with FINGERLINGS and BACON

makes 6 servings


1 pound small fingerling potatoes, unpeeled
4 tablespoons extra-virgin olive oil, divided
1 teaspoon chopped fresh thyme
1 teaspoon salt

8 cups bite-size pieces frisée leaves (about 2 large heads)
4 cups bite-size pieces dandelion greens, tough center ribs and stems discarded
1 cup fresh Italian parsley leaves
3 tablespoons Sherry wine vinegar

12 ounces thick slices applewood-smoked bacon, cut into 1/2-inch pieces
1/4 cup sliced shallots

Preheat oven to 400°F. Toss potatoes with 2 tablespoons olive oil, thyme, and 1 teaspoon salt in medium bowl. Arrange potatoes in roasting pan; cover pan with foil. Roast until tender when pierced with fork, about 40 minutes. Cool 10 minutes. Cut potatoes in half lengthwise.

Meanwhile, toss frisée, dandelion leaves, and parsley in large bowl. Whisk vinegar and remaining 2 tablespoons olive oil in small bowl to blend.

Sauté bacon in heavy large skillet over medium-high heat until golden brown, about 5 minutes. Reduce heat to medium; add shallots and potatoes to skillet and sauté 2 minutes. Add vinegar mixture and swirl pan until heated through. Season to taste with salt and pepper. Pour bacon mixture over greens; toss to coat and serve.


courtesy of: Suzanne Goin, Bon Appétit, April 2006

662. COLD POTATO SALAD with GRILLED SWEET SLAB BACON

5 pounds fingerling potatoes
1 pint smoked paprika aioli (recipe follows)
1 bunch scallions, finely chopped
2 pounds slab bacon
About ¼ cup brown sugar
About ¼ cup honey

Cook fingerling potatoes in salted boiling water until tender. Drain and allow potatoes to cool. Split potatoes lengthwise and toss with paprika aioli and scallions. Refrigerate until potato salad is completely chilled. Slowly render slab bacon in a large roasting pan over medium heat. Halfway through rendering, coat slab with brown sugar and honey, and grill over medium heat to finish. Allow to cool. Slice bacon against the grain and layer slices on a large platter. Spoon the chilled potato over and serve.

Smoked Paprika Aioli

serves 10-15

12 large garlic cloves, minced or pressed
1 Tbs. lemon juice
3 egg yolks
2 tsp. coarse sea salt
2 cups extra-virgin olive oil
Smoked paprika to taste

All ingredients should be at room temperature. In a blender or food processor, place egg and chopped garlic. Whirl until garlic is smooth. With the motor running, add the oil in a slow stream, until the sauce is thick and emulsified. Add the lemon juice and salt. Season to taste with smoked paprika.


courtesy of: Todd English and Victor LaPlaca, Olives, New York, New York / Avalon Wine, 201 SW 2nd Street, Corvallis, Oregon 97333, 541-752-7418

661. RIGATONI with PEPPERS and BACON

makes 6 servings


10 ounces uncooked dried rigatoni
4 slices bacon, cut into 1-inch pieces
1 large (1 cup) red bell pepper, cut into strips
1 large (1 cup) yellow bell pepper, cut into strips
2/3 cup sliced onion
1 teaspoon finely chopped fresh garlic
1/4 cup small pitted ripe olives
1/2 pound (2 cups) mozzarella cheese, shredded
1/8 teaspoon ground red pepper
1/4 cup chopped fresh parsley

Cook rigatoni according to package directions. Drain.

Meanwhile, cook bacon in 12-inch skillet over medium-high heat until crisp. Remove bacon from pan; set aside. Drain pan drippings, reserving 1 tablespoon in skillet.

Add bell peppers, onion and garlic to reserved pan drippings in skillet. Cook over medium heat, stirring occasionally, until peppers are crisply tender. Add cooked rigatoni, bacon and all remaining ingredients except parsley. Continue cooking, stirring occasionally, until cheese is melted. Sprinkle with parsley.


courtesy of: Alpine Lace / Land O'Lakes, Inc. P.O. Box 64465, St. Paul, Minnesota 55164-0465