751. CREAMED CHICKEN with CORN and BACON over POLENTA

makes 6 servings


For creamed chicken
6 bacon slices, cut into 1/2-inch pieces
1 lb skinless boneless chicken breast halves
2 cups fresh corn (about 3 ears)
1 cup milk
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/4 cups heavy cream
1/2 teaspoon black pepper
1 teaspoon kosher salt
3 large plum tomatoes, seeded and finely diced

For polenta
6 cups water
2 1/2 teaspoons kosher salt
1 1/2 cups instant polenta
1/2 lb Fontina cheese (preferably Italian), diced
1/2 cup finely grated parmesan

1/4 cup chopped fresh basil

Cook bacon and chicken: Cook bacon in a large heavy skillet (preferably cast-iron) over moderate heat, stirring, until crisp. Transfer bacon with a slotted spoon to paper towels, then pour off all but about 1 1/2 tablespoons fat from skillet.

Pat chicken dry and season with salt and pepper. Add to skillet with bacon fat and cook over moderately high heat, turning several times, until nicely crusted and just cooked through, 8 to 10 minutes. Transfer to a plate and cool. Tear chicken into bite-size pieces.

Prepare corn and sauce while chicken is cooking: Gently simmer corn and milk in a heavy saucepan until corn is crisp-tender, about 5 minutes. Pour through a sieve into a bowl and reserve corn and milk separately.

Melt butter in same saucepan over moderately low heat. Add flour and cook roux, stirring, 3 minutes. Gradually whisk in cream, then reserved warm milk, pepper, and salt. Bring to a boil, whisking, then simmer, whisking, 3 minutes. Stir in tomatoes, chicken, and corn. Keep warm, covered, over very low heat.

Make polenta: Bring water with salt to a boil. Gradually whisk in polenta and cook over moderately high heat, whisking, 5 minutes. Stir in cheeses.

Divide polenta among 6 shallow bowls. Stir basil into chicken mixture and spoon over polenta. Sprinkle with bacon.


courtesy of: Gourmet, September 2000

750. FRANKFURTER, BACON and LIMA BEAN CASSEROLE

makes 5 servings


2 cups dried lima beans
2 tablespoons light molasses
2 tablespoons brown sugar
1 teaspoon salt
¼ lb. bacon
5 frankfurters about ½ lb.

Wash beans and soak overnight in cold water, then drain, cover with fresh water and simmer gently until tender, about 30 minutes. Drain, saving cooking water. Turn beans into buttered casserole. Combine molasses, brown sugar and salt and add enough of the cooking water to make 2 cups; pour over beans. Cover casserole and bake in a moderate oven (350° F.) 2 hours. Cover may be removed last 15 minutes of cooking to brown top. Just before beans are done, broil or pan-broil bacon until crisp, cook frankfurters (by dropping in actively boiling water, turn off heat, cover and let stand on back of stove 5 minutes) . Arrange drained frankfurters on top of beans and lay crisp bacon over frankfurters. Serve piping hot.


courtesy of: The Modern Family Cookbook

749. BACON, SAUSAGE and BLACK PUDDING PILAF

serves 4


up to 9 oz. bacon, diced
2 tablespoons olive oil
1 large onion, finely chopped
up to 9 oz. cooked sausages, roughly chopped
up to 9 oz. piece butcher's black pudding, chopped roughly or crumbled
1lb. 2 oz. cooked basmati or other long grain rice
salt, freshly ground black pepper

In a large pan gently fry the bacon until starting to crisp a little. Add the onion and sweat until soft, golden and translucent. Add the sausage pieces and black pudding and turn up the heat a little so they both crisp up and the onions start to take a little colour (you can burn them brown, but don't burn them black). Throw in the rice and heat through, tossing the pan occasionally until everything is well mixed and nicely hot. Taste and season as you like with salt and freshly ground black pepper. Serve at once.


courtesy of: Hugh Fearnley-Whittingstall, Dorset, England

748. TURKEY and BACON ASIAGO WRAP

makes 12 servings


24 ounces sliced smoked turkey
24 slices bacon, cooked crisp
6 cups Asiago cheese, grated finely
12 each tortilla wraps, 12"
6 cups rotini pasta, cooked
1/2 cup red onion, minced
1/2 cup fresh basil, chopped
1 cup mayonnaise
freshly ground black pepper, to taste
3 cups portabello mushrooms, grilled and diced 1/2"

for White Balsamic Vinaigrette:
1/2 cup Dijon mustard
1/4 cup honey
1/4 cup green onion, chopped
2 ounces white balsamic vinegar
4 ounces extra virgin olive oil
sea salt, to taste
freshly ground black pepper

Prepare the white balsamic vinaigrette: Combine all the ingredients for the vinaigrette, except the oil, in a blender. Mix well. Add the oil in a slow steady stream with the motor running. Cook bacon until crisp and reserve. Spread the (12) tortillas out over a clean work surface. Place 2 oz. of the smoked turkey over each tortilla. Place (2) slices of bacon over each. Drizzle a teaspoon of vinaigrette over each sandwich. Combine remaining vinaigrette, mayonnaise, red onions, basil, and pepper in a mixing bowl. Add the pasta, Asiago cheese and mushrooms, and fold together until well mixed. Divide the pasta among the (12) sandwiches. Roll the sandwiches into cylinders and serve.


courtesy of: Hormel Food Service, 1-800-723-8000

747. ROASTED POTATOES with SOUR CREAM and BACON

makes 6 servings


6 bacon slices (6 ounces)
1/2 cup sliced white parts of scallions plus 1/3 cup thinly sliced scallion greens (from 1 bunch)
3/4 teaspoon salt
1/2 teaspoon black pepper
6 medium russet (baking) potatoes (2 1/2 pounds)
1 (8-ounce) container sour cream

Special equipment: 12-inch-wide heavy-duty foil

Cook bacon in a 12-inch heavy skillet over moderate heat, turning over occasionally, until browned and crisp, 6 to 8 minutes. Transfer bacon to paper towels to drain, then carefully transfer drippings from skillet to a small heatproof bowl and stir in white parts of scallions, salt, and pepper.

Put oven rack in middle position and preheat oven to 450°F. Tear off 6 (1-foot-long) sheets of heavy-duty foil.

Make deep crosswise cuts in potatoes 1/4 inch apart, leaving bottom 1/4 inch intact (do not cut all the way through). Place each potato on a sheet of foil and drizzle each with 1 tablespoon bacon-dripping mixture, separating slices to allow some to drip into cuts. Gather up foil around potatoes, crimping foil to tightly enclose.

Roast potatoes until tender, 45 to 50 minutes.

Just before serving, stir together sour cream and scallion greens and crumble bacon over mixture.

Carefully open foil packets and transfer packets to a platter. Serve potatoes with sour-cream topping.


NOTES: Potatoes can be roasted on a grill prepared for indirect-heat cooking over medium-hot charcoal (moderate for gas). Sour-cream topping, without crumbled bacon, can be made 2 hours ahead and chilled, covered. Just before serving, crumble bacon over topping.


courtesy of: Gourmet, June 2007

746. BLT PIE

12 slices bacon, cooked and crumbled
1 cup (4 oz.) Swiss cheese, shredded
1 1/2 cups milk
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 cup mayonnaise
4 eggs
1 cup Bisquick baking mix
Lettuce and sliced tomatoes

Grease pie plate (10 inch). Layer bacon and cheese in plate. Beat remaining ingredients except lettuce and tomatoes until smooth. Pour into plate. Bake 30 to 35 minutes at 400 degrees until golden brown. Cool 5 minutes. Garnish with lettuce and tomatoes and crumbled bacon.


courtesy of: Alicia's Country Kitchen

745. MACKEREL BAKED with SAGE and BACON

serves 4 as a starter and 2 as a main course


2 mackerel, cut into 8 fillets and pinboned
8 slices of rindless unsmoked streaky bacon
16 fresh sage leaves
1 tbsp olive oil

Preheat the oven to 220°C, gas mark 7. Place the fish on a baking tray, skin-side up. Season with salt and pepper and brush with a little olive oil. Plaster 2 sage leaves onto each fillet, then wrap bacon around it. A sage leaf should protrude from each side of the bacon. Bake for 15 minutes till the skin and bacon are crisp. This is delicious with spinach and mashed potato.


courtesy of: Waitrose Food Illustrated, September 2006 / Waitrose Limited, Doncastle Road, Bracknell, Berkshire, RG12 8YA

744. MUSHROOM and BACON MEATBALLS

500 grams mince
1 tablespoon Worcestershire sauce
1 tablespoon dry mustard
1 mushroom soup mix
salt, pepper
1 egg
2 tablespoon oil
30 grams butter or margarine
125 grams mushrooms
3 rashers of bacon
2 tablespoons flour
1 beef stock cube
3 tablespoons prepared mustard
2 cups water
2 tablespoons dry sherry

Combine mince, sauce, soup, salt, pepper and egg, mix well. Shape tablespoonfuls of mixture into balls, heat oil in a large frying pan, add meatballs, brown well, remove from pan. Add butter to pan. When melted add chopped bacon and sliced mushrooms, saute for 2 minutes, remove from pan. Add flour and mustard to pan, stir until smooth and well browned. Add water and crumbled stock cube, stir until sauce boils. Add extra sauce, sherry, salt, pepper and meatballs. Reduce heat, simmer covered 30-35 minutes.


courtesy of: Wickham Family recipes, New Zealand

743. KIWI BACON, KRANSKYS and PEA PAELLA

1 cup long-grain rice
1 teaspoon turmeric
2 cups chicken stock
3 rashers bacon
3 cheese kransky sausages, sliced (see note)
100 grams frozen baby peas, defrosted
1 onion, finely chopped
¼ cup Italian parsley, finely chopped
50 grams freshly shaved parmesan
30ml extra virgin olive oil

NOTE: Kransky sausages = mildly spiced and smoked pork sausage with a delicious cheese filling.

Cut bacon into thin strips, heat stock to near boiling point. Heat a wide, shallow pan with 1 tbsp olive oil. Fry bacon till crispy, then reduce heat and add chopped onion and cook gently till translucent. Add rice and turmeric and stir 1 minute. Add hot stock and sliced Kranskys. Bring to the boil, and then reduce heat to a bare simmer. Cook till rice is tender – around 20-25 minutes, then stir through peas and chopped parsley. Top with shaved parmesan and remaining olive oil. Serve with crusty bread and a side salad.


courtesy of: Kiwi Meats, Mainland Products Limited, 70 MacAndrew Road, Dunedin, New Zealand

742. MONROVIAN COLLARDS and CABBAGE with BACON

yields 8 portions


1 bunch collard greens, washed and cut in small pieces
1/2 lb. bacon, cut in 1- to 2-inch pieces
1 large onion, sliced
1 tablespoon salt
1 tablespoon crushed red pepper
1 teaspoon black pepper
1 quart water
2 lb. cabbage, cut into 8 wedges
1 oz. butter or oil

In a 4-quart saucepan, combine collard greens, bacon, onion, salt, crushed red pepper, black pepper and water. Simmer gently for 30 minutes. Add cabbage and butter (or oil). Cook for 15 minutes or longer until vegetables are tender. Correct the seasoning to your taste. Strain before serving if water has not been absorbed. Serve in a 2-quart bowl.


courtesy of: The African Cookbook, by Bea Sandler. New York: Carol Publishing Group, 1993

741. PACIFIC OYSTERS and SHRIMP FLAMENCO with BACON

serves 6-8


12 oz fresh Pacific Oysters
1/4 teaspoon black pepper
3 slices bacon, cut up
1 lb can tomatoes
1 clove garlic
1 1/2 cups oyster water
2 sliced medium size onions
1 tablespoon vinegar
1 cup chopped celery
1 teaspoon sugar
1 cup slivered green pepper
1 cup sliced ripe olives
1 bay leaf
1/2 lb cooked shrimp
2/3 teaspoon chili powder
Cooked rice for 6 to 8

Pre-cook oysters. Remove 1 1/2 cups of pre-cooking water, then finish draining oysters and set aside. Fry bacon, onions, garlic, celery, and green pepper until translucent. Add bay leaf, chili powder, pepper, tomatoes, oyster water, vinegar, and sugar. Bring to a boil. Remove bay leaf. Pour into 2 quart casserole, cover and bake (375 degrees F) 30 minutes. Then, lightly mix in olives, shrimp and pre-cooked oysters. Return to oven uncovered; bake 15 minutes longer. Serve over cooked rice.


courtesy of: Oregon Oyster Farms, Inc., 6878 Yaquina Bay Road, Newport, Oregon 97365

740. FRIED CATFISH SANDWICHES with BACON, LETTUCE, and TOMATO

serves 8


For the sauce
3/4 cup mayonnaise
3 tablespoons sweet pickle relish
1 1/2 tablespoons drained bottled capers, chopped fine
1 tablespoon Dijon-style mustard
1 tablespoon fresh lemon juice, or to taste
a pinch of cayenne
1 tablespoon bottled cocktail sauce, or to taste

all-purpose flour seasoned with salt and pepper for dredging the fish
2 large eggs
1/2 teaspoon salt
1/4 teaspoon cayenne
cornmeal for dredging the fish
four 1/2-pound catfish fillets, halved crosswise
vegetable oil for deep-frying the fish
8 soft sandwich rolls, split
soft-leafed lettuce for the sandwiches
2 tomatoes, sliced thin
16 slices of lean bacon, cooked

In a bowl stir together the mayonnaise, the relish, the capers, the mustard, the lemon juice, the cayenne, the cocktail sauce, and salt and pepper to taste and chill the sauce, covered.

Have ready in separate shallow dishes the flour, the eggs beaten with the salt and the cayenne, and the cornmeal. Dredge each catfish fillet half in the flour, shaking off the excess, dip it in the egg mixture, letting the excess drip off, and dredge it in the cornmeal. Transfer the fish as it is coated to a wax paper-lined baking sheet. In a kettle heat 1 inch of the oil to 375°F. on a deep-fat thermometer, in it fry the fish in batches for 2 to 4 minutes on each side, or until it is cooked through and the coating is crisp, and transfer it with a slotted spatula to paper towels to drain.

On the bottom halves of the rolls layer the lettuce, the tomatoes, the bacon, the fish, the sauce, and the top halves of the rolls.


courtesy of: Gourmet, May 1992

739. TOURTIERE

NOTE: Tourtiere is a Quebecois pork-and-beef pie popular throughout the winter months, and a tradition in many French-Canadian homes on Christmas Eve.


makes 8 servings

Pastry (see below)
3 medium-sized potatoes (use medium-starch potatoes such as Yukon Gold), peeled and quartered
2 tablespoons bacon grease or vegetable oil
1 pound ground beef
1 pound ground pork
1 large onion, diced
3 cloves garlic, minced
Salt and pepper
1 1/2 teaspoons allspice
1/4 teaspoon ground cloves
1 cup beef broth
1 egg
1 teaspoon milk

Make pastry and refrigerate (see below).

Boil potatoes until fork tender. Drain and cool.

Heat bacon grease or oil over medium-high heat. Add beef, pork, onion and garlic. Season with salt, pepper, allspice and cloves. Cook for 5 minutes, stirring to cook evenly. Add beef broth, reduce heat, cover and simmer 10 minutes. Cool. Drain liquid and reserve.

Heat oven to 400 degrees.

In a bowl, coarsely crumble potatoes with a fork and add meat mixture. Stir in enough of the reserved broth to thoroughly moisten mixture, but no more.

Remove pastry from refrigerator and allow to warm up until top edges are pliable, about 10 minutes. Fill pastry shell with meat-and-potato mixture to within 1/2 inch of top. Beat together egg and milk and moisten pastry edges. Lay on top crust and press to seal. Brush entire pie with egg wash.

Cut several slits in top and bake in middle of oven for 40 minutes or until top is golden brown.


Pastry
2 1/2 cups flour
1 teaspoon salt
3/4 cup cold lard
1/2 cup cold butter
5 tablespoons ice water

Thoroughly mix flour and salt in a food processor.

Add approximately half the lard and pulse quickly a couple of times. Add remaining lard and pulse quickly a couple of times. Add butter and pulse for 8 to 10 one-second bursts until the mixture is the consistency of a coarse corn meal.

Dump mixture in a large bowl, sprinkle with 3 tablespoons of ice water and toss with your hands. Sprinkle with remaining 2 tablespoons of water and use your hands to mix in the water.

Form two balls from the dough, one a bit larger than the other. Press the smaller ball flat on a floured work surface and roll it out to form a rough circle. Using an 8-inch springform pan as a template, cut a circle the size of the pan, wrap in plastic and refrigerate. Roll out the larger ball of dough and line the inside of an 9-inch springform pan. Trim excess dough from rim. Cover with plastic wrap. Refrigerate.

NOTE: You may wish to also keep the dough scraps to decorate the pie with.


courtesy of: Kevin Weeks, "Restoring Humble Pie to its Rightful Place," Kitchen Window, NPR

738. SPRING CHICKEN with BACON and YOGURT

serves 4


8 chicken thighs
1/2 lb. bacon
500g small cup mushrooms or exotics if you like them better
1/2 cup olive oil and a nut of butter

Marinade
1 tablespoon mild curry powder
1 pink onion, finely chopped
1 tablespoon freshly grated ginger or bottled pulp
2 tablespoon chopped coriander leaves or parsley
2 tablespoon Greek yogurt

Mix together in a bowl the curry powder onion herbs salt and pepper. Add mixture to coat the chicken, cover with a plate or plastic wrap. Put in fridge until needed.

Melt the butter with half the oil. Cut the bacon in half, pour the other half of the olive oil over the mushrooms. Cook the bacon and remove, then add the mushrooms then remove them, now cook and turn the chicken until crispy , about 5- 7 minutes depending on the heat, and re-warm the mushrooms and bacon for a minute.

Mix everything together and add some yogurt to the leftover marinade, warm it up then pour over the chicken as a sauce. Place chicken over some salad greens on one large platter or serve separately in bowls.

Serving Suggestion: Sprinkle with hot nuts if you like them or hot sesame seeds. If you need any other dishes go for plain brown rice or couscous or polenta served beside or under the chicken.


courtesy of: Chef Jan Power / Australian Broadcasting Corporation

737. SPAGHETTI with MASCARPONE and BACON

makes 6 servings


3/4 pound bacon, chopped
8 ounces spaghetti
1/4 cup chopped shallots
4 cloves garlic, chopped
1/2 cup white wine
8 ounces mascarpone cheese
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup whole milk
1/4 cup chopped fresh parsley

In a large skillet over medium-low heat, cook bacon until crisp, about 12 minutes. With a slotted spoon, transfer bacon to paper towels to drain; remove all but 1 tablespoon fat from the skillet. Crumble bacon. 2. While bacon is cookiing, prepare pasta according to package directions, drain and keep warm. Add shallots to skillet; cook 3 minutes, until translucent. Add garlic and cook 1 minute more. Stir in wine and cook until reduced by half, about 3 minutes. Add mascarpone, salt and pepper. Stir until cheese is melted, about 2 minutes. Mix in milk and parsley; cook 1 minute to heat through. Add pasta and bacon to skillet; mix gently. Divide on six plates and serve immediately.


courtesy of: Atkins

736. OVEN-FRIED POTATO and SWEET POTATO CHIPS with CREAMY OVEN-COOKED BACON DIP

yields about 1 1/2 cups


1/4 cup olive oil
1 (6 to 8-ounce)medium Idaho potato
1 (6 to 8-ounce) medium sweet potato, peeled
1 teaspoon kosher salt
1 teaspoon finely chopped rosemary
1 teaspoon very finely grated lemon zest
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cinnamon
1 teaspoon very finely grated orange zest
1 teaspoon sugar
1/8 teaspoon grated nutmeg
1/8 teaspoon ground ginger
Creamy Oven-Cooked Bacon Dip, recipe follows

Preheat the oven to 400 degrees F. Using a pastry brush, lightly grease 2 large baking sheets with 1 teaspoon of oil each and set aside.

Using a mandoline slicer, or heavy, sharp knife, cut the potatoes and sweet potatoes as thinly as possible. On 1 baking sheet, arrange the cut potatoes in 1 layer. On the second sheet, arrange the cut sweet potatoes in 1 layer. With a pastry brush, lightly coat the top side of both potatoes with the olive oil. Bake until golden and crisp, rotating the pans halfway through the cooking time, about 10 minutes. Remove from the oven.
While the potatoes are cooking, In a small bowl, combine the salt, rosemary, lemon zest, and black pepper.

In another bowl, combine the cinnamon, orange zest, sugar, nutmeg, and ginger.

Remove the potatoes from the oven and transfer to paper towels. While still warm, sprinkle the potatoes with the lemon salt mixture, and the sweet potatoes with the cinnamon mixture. Serve warm or at room temperature with the Creamy Oven Cooked Bacon Dip.


Creamy Oven-Cooked Bacon Dip:
8 slices bacon
6 ounces cream cheese
1/2 cup sour cream
1/4 cup plus 1 tablespoon chopped fresh chives
2 tablespoons prepared horseradish
1/2 teaspoon fresh lemon juice
1/4 teaspoon salt
Hot pepper sauce, to taste

Preheat the oven to 350 degrees F.

Arrange the bacon in a layer on a broiler rack set over the broiler pan. Bake until crisp and brown, 15 to 20 minutes. Remove from the oven and drain on paper towels. When cool enough to handle, crumble or chop into small pieces.

In a bowl, cream together the remaining ingredients. Add the crumbled bacon and mix. Cover and refrigerate until chilled, about 1 hour.
Serve with the oven baked potato chips.


courtesy of: Emeril Lagasse, "Baked, Not Fried," Emeril Live 2002

735. BOWTIE PASTA with BACON, PEAS, and FETA

serves 4

350 grams bowtie pasta
olive oil cooking spray
125 grams bacon rashers, sliced into thin strips
3 ripe tomatoes, chopped
2 large garlic cloves, crushed
1 cup frozen baby peas
3/4 cup low-fat feta cheese, crumbled

Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Meanwhile, heat a large, non-stick frying pan over medium-high heat. Lightly spray with oil. Add bacon and cook, stirring often, for 3 to 4 minutes or until crisp. Add tomato, garlic and peas. Cook for 3 to 4 minutes or until tomato is soft. Drain pasta and return to pan. Add tomato mixture, feta and salt and pepper. Toss over low heat until combined. Serve.


courtesy of: Taste Australia, Kim Meredith, "Super Food Ideas," December 2005, p. 42 / Locked Bag 5030, Alexandria, NSW 2015

734. BACON CRISP

1/2 cup freshly grated Parmesan
1 sleeve buttery rectangular crackers (recommended: Waverly Wafers)
1 pound sliced bacon cut in 1/2

Preheat the oven to 250 degrees F.

Place 1 teaspoon of the cheese on each cracker and wrap tightly with a strip of bacon. Place the wrapped crackers on a broiler rack on a baking sheet and put the baking sheets on the oven rack. Bake for 2 hours, or until the bacon is done. Do not turn. Drain on paper towels. Serve hot or at room temperature

NOTE: You can also bake at 350 degrees F for 40 minutes if you're in a hurry!


courtesy of: Paula Deen, "Neighborhood Cocktail Party," Paula's Home Cooking

733. OAK SMOKED BACON WRAPPED CRAB

450g crab meat
450g smoked bacon - cut into strips
2 large jalapeno peppers
Mozzarella or Monterey Jack cheese
1 lime
Skewers and a fresh salad for serving

Fill a saucepan two-thirds full with water and bring to a boil. Add the smoked bacon and blanch for 3 - 4 minutes. Drain and rinse with cold water and pat dry with a paper towel. Toss the crab meat with lime juice and place strips of peppers and sticks of cheese across a strip of crab meat. Wrap crab meat, peppers and cheese with one-half strip of smoked bacon and secure with skewers. Grill or barbeque gently until crab meat is done, and bacon begins to crisp. Serve on skewers with a fresh salad.


courtesy of: Manx Kippers by Moore's Traditional Curers, Mill Road, Peel, Isle of Man, IM5 1TA

732. SHRIMP CREOLE with OKRA, BACON, CAROLINA PLANTATION RICE PILAF and YELLOW SQUASH

serves 4


SHRIMP STOCK:

Shells and heads from the 40 medium-sized shrimp you will be using
1 tablespoon butter
4 cups water

Lightly brown the shells in the butter. Add the water and simmer for 20 minutes. Strain, discard the shells, and reserve the stock.


SQUASH:

12 small yellow crookneck squash, cut into ¼-inch thick circles
1 medium Wadmalaw Sweet onion, finely diced
1 tablespoon butter
½ teaspoon salt
¼ teaspoon freshly ground black pepper

Combine all of the ingredients in a heavy-bottomed skillet. Cover, and cook over medium-high heat, stirring often, until the squash have released their juices and are tender. Uncover, reduce the heat to medium, and continue to cook, stirring occasionally, until all of the liquid has evaporated. Keep warm until ready to serve or set aside and reheat when ready to serve.


CREOLE SAUCE:

2 tablespoons butter
1 large green bell pepper, finely diced
2 celery stalks, finely diced
1 small yellow onion, finely diced
1 small clove garlic, smashed
1 teaspoon salt
½ teaspoon freshly ground black pepper
3 large tomatoes, peeled and chopped
1 tablespoon tomato paste
1 cup shrimp stock
1 tablespoon Worcestershire sauce
4 dashes Tabasco®
1 tablespoon brown sugar
2 sprigs fresh thyme
2 bay leaves

Toss the vegetables, garlic, salt, and pepper and sauté them in the butter until the vegetables are tender, about 5 minutes. Add the tomatoes and simmer for 5 minutes, or until they render their juices. Whisk in the tomato paste, add the shrimp stock and seasonings, and simmer for 5 minutes to marry the flavors. Remove the sprigs of thyme and the bay leaves and discard. Keep warm until ready to serve or set aside and reheat when ready to serve.


CAROLINA PLANTATION RICE PILAF

1 cup Carolina Plantation Rice
2 cups shrimp stock
40 tender fresh pods of okra, heads and tails removed and pods thinly sliced
1 tablespoon butter
Pinch of salt
12 pieces bacon, cooked and crumbled

Combine rice and shrimp stock and bring to a boil in a heavy-bottomed pan. Boil for 1 minute, then cover and reduce the heat to low. Let cook 15-20 minutes, being careful not to lift the lid before 15 minutes. After 15 minutes, check to see if the rice is fluffy and all the liquid is gone. If not, cover and cook for an additional 5 minutes. When done, remove from heat, keeping lid closed. Cook the okra with the butter and salt over medium heat until the okra slime has almost caramelized. Set aside. Just before serving, you will add the okra and bacon to the rice.


SHRIMP:

40 medium-sized shrimp, peeled and deveined (shells used for stock)
1 tablespoon butter
1 small clove garlic, smashed
½ teaspoon Cajun spice

When everything else is ready, sauté the shrimp in the butter in a large skillet over medium-high heat. Add the garlic and spice. Shake the pan to get the outside of the shrimp seared and the inside hot and translucent. This will take only a few minutes. Do not overcook or the shrimp become tough.


TO SERVE: Check the Creole for seasoning. Toss the rice with the okra and bacon. Divide the rice between 4 plates and spoon the Creole around it. Place the shrimp around the Creole and spoon the butter and juices from the skillet over the shrimp. Serve the squash in a side dish.


courtesy of: Executive Chef Frank Lee, Maverick Southern Kitchens: Slightly North of Broad and High Cotton Restaurants located in Charleston, South Carolina

731. BACON CHEESE FRIES

makes 6 servings


16 oz. (1/2 of 32-oz. pkg.) frozen french fried potatoes
8 slices bacon, cooked, cut into small pieces
1 cup shredded Cheddar cheese
1/4 cup green onion slices

Cook french fries as directed on package; place on ovenproof dish or platter. Preheat broiler. Sprinkle fries with bacon, cheese and onions. Broil, 4 to 6 inches from heat, 1 to 2 minutes or until cheese is melted.


courtesy of: Kraft Foods

730. LENTIL SOUP with BACON and SAUSAGE

serves 8 to 10


1 pound lentils, washed and drained
2 quarts water
2 cans (14.5 ounces each) tomatoes
2 bay leaves
1 tablespoon salt
1 scant teaspoon coarsely ground pepper
8 slices bacon, diced
1 cup diced carrots
1 cup chopped celery
1/2 cup chopped onion
2 pounds bulk pork sausage, crumbled, browned, drained

In a large cooking pot, combine lentils with water, tomatoes, and seasonings. Bring to a boil; reduce heat to a simmer. Meanwhile, in a skillet, fry bacon until fat is rendered; add carrots, celery, and chopped onion. Cook over medium heat for 12 to 15 minutes, stirring constantly, until onions are tender and lightly browned. Add the bacon and vegetables, along with the browned sausage to lentils. Simmer for 1 hour, until tender.


courtesy of: Diana Rattray, Southern Food and Crockpot Recipes

729. AYRSHIRE BACON DUMPLINGS

6 oz self raising flour
Salt and Pepper
2 teaspoons chopped fresh parsley or 1 teaspoon dried
1/2 teaspoon dried mixed herbs
3 oz shredded suet
3 oz smoked bacon rashers, finely chopped

In a bowl, mix the flour and seasoning. Add the mixed herbs and parsley and mix well. Rub in the suet, adding just enough water to make a firm but pliable dough. Shape into approx. 12 balls. Make a small indentation into each ball with your thumb and push in a little chopped bacon.

Dampen the edges, pinch together (sealing the bacon inside) and re-roll the ball. The finished dumplings should then be boiled in a saucepan for approx. 45-50 minutes. They should then be added almost at the end of cooking time for the dish to which it is being added.

Another alternative would be to add it to the stew, soup etc approx 45-50 minutes before the end of the cooking time for that dish.


courtesy of: Scotland for Visitors

728. SHRIMP, MUSHROOM and BACON STUFFED TROUT

2 - 8 to 12” boned trout, heads on
2 pieces of raw bacon, julienned
¼ cup white or yellow onions, diced
1 cup domestic or wild mushrooms, sliced
1 cup shrimp, cooked
juice of one lemon
1 teaspoon parsley, chopped
½ cup Japanese bread crumbs
2 tablespoons Parmesan cheese

In a sauté pan over medium heat, add bacon, onions, garlic and sauté until onions are transparent. Add mushrooms, sauté for an additional 1/12 minutes. Add shrimp, sauté for an additional minute. Add remaining ingredients and cook another 1 ½ minutes. Set aside. Take half of stuffing mixture, stuff inside each raw trout. On outside, sprinkle salt and pepper to taste. Place on barbecue over medium heat and cook for 10 minutes total time, turning every 2 minutes.


courtesy of: Ty Frederickson / KSL Television & Radio, Salt Lake City, Utah

727. APPLE, POTATO and SMOKED BACON HASH

serves 6


2 Russet potatoes, peeled
1 Granny Smith apple, peeled, cored and cut into ¼" dice
3 slices smoked bacon, diced
½ cup diced onion
2 tbsp. butter
2 tsp. chopped fresh thyme
½ tsp. dried sage
salt
Fresh ground black pepper
½ cup chicken broth

Cut the peeled potatoes in half. Bring a large pot of water to the boil and add the potatoes. Reduce the heat to a simmer. Cook until the potatoes just become tender but not mushy, about 20 minutes. Drain the potatoes, cover and refrigerate overnight. Note: this allows the starch in the potatoes to "relax" and cool, resulting in a crispy potato when sautéed on day #2.

The next day cut the potatoes into ¼" dice.

In a large non-stick skillet over medium heat, add the diced bacon and sauté until brown and crispy. Drain the bacon on a paper towel. Reserve the bacon fat.

In the same skillet over medium heat, add the butter. Add the potatoes and sauté until crisp and golden, about 15 minutes. Add the diced apple, onion and bacon. Continue to cook and add the thyme, sage, salt, and pepper to taste. Add the chicken broth and stir, scraping up any browned bits on the bottom of the pan. Serve the hash in a large casserole dish.


courtesy of: The Mediadrome

726. FETTUCCINE CARBONARA with GORGONZOLA

makes 6 (first-course) or 4 (main-course) servings


1 pound fettuccine
1/4 cup olive oil
2 garlic cloves, minced
2 1/2 8-ounce packages frozen artichoke hearts, thawed, quartered
1 1/2 cups crumbled Gorgonzola cheese (about 6 ounces)
1 cup whipping cream
1 cup half and half
1 teaspoon dried crushed red pepper
1 teaspoon freshly ground black pepper
1/2 teaspoon salt
3 large eggs, beaten to blend
8 slices cooked bacon, cut into 1-inch pieces
1 cup grated Parmesan cheese (about 3 ounces)
1/4 cup chopped fresh parsley

Cook pasta in heavy large pot of boiling salted water until tender but still firm to bite. Drain well, reserving 1/2 cup pasta cooking liquid.

Meanwhile, heat olive oil in heavy large pot over medium-high heat. Add garlic and sauté 2 minutes. Add artichoke hearts; sauté 5 minutes. Add 1/2 cup Gorgonzola cheese, cream, half and half, crushed red pepper, black pepper and salt and simmer until sauce thickens, about 5 minutes.

Add hot pasta to sauce and toss to coat. Remove from heat. Add eggs to pasta and toss well. Add bacon, 1/2 cup Gorgonzola, 1/2 cup Parmesan cheese and parsley and toss to incorporate. Add reserved pasta cooking liquid to thin sauce, if desired. Sprinkle remaining 1/2 cup Gorgonzola and 1/2 cup Parmesan cheese over pasta and serve.


courtesy of: Andiamo! Ristorante, San Diego, California / Bon Appétit, November 2000

725. ENDIVE SALAD with BACON, GORGONZOLA and AVOCADO

makes 4 to 6 servings


5 slices (about 5 oz.) thick-cut bacon
4 large heads Belgian endive, trimmed and coarsely chopped
2 ripe avocados, chopped
1/2 cup gorgonzola cheese, crumbled
2 tablespoons minced shallot
1 tablespoon sherry vinegar
1/4 cup extra-virgin olive oil

In a large frying pan over medium-high heat, cook bacon, turning once, until crisp and brown, about 6 minutes total. Remove bacon from pan and drain on paper towels, then crumble into small pieces. In a medium serving bowl, combine bacon, endive, avocado, and gorgonzola. Set aside. In a small bowl, whisk together shallot and vinegar. Gradually drizzle in olive oil, whisking, until dressing is emulsified. Pour vinaigrette over salad and toss to coat. Serve immediately.


courtesy of: Sunset Magazine, 80 Willow Road, Menlo Park, California 94025

724. MACARONI SALAD with BACON, PEAS, and CREAMY DIJON DRESSING

serves 4-8 depending on portion size


For the dressing:
4 ounces cream cheese
1/4 cup chopped shallots
1/4 cup plain yogurt
2 tablespoons sour cream
2 tablespoons grainy Dijon mustard
1 1/2 tablespoons fresh lemon juice
1 tablespoon white wine vinegar
3/4 teaspoon black pepper
1/2 teaspoon kosher salt

For the salad:
8 ounces dry whole wheat elbow macaroni
2/3 cup fresh green peas
2/3 cup chopped roasted red bell peppers
1/3 cup finely diced red onion
1/4 cup chopped fresh parsley
1/2 teaspoon grated lemon zest
4 center-cut bacon slices, cooked and crumbled

To make the dressing: Process cream cheese, shallots, yogurt, sour cream, mustard, lemon juice, vinegar, black pepper and salt in a food processor until smooth. Cover and place in the refrigerator until ready to use.

To make the salad: In a large pot of boiling salted water, cook pasta according to package directions. When there is 3 minutes left before the pasta is done, add peas. Drain and rinse with cold water. Drain thoroughly.

In a large bowl, mix together pasta, peas, bell pepper, onion, parsley and lemon zest. For best flavor, make ahead of time and add half of the dressing - toss pasta mixture to coat. Refrigerate until ready to eat. Right before serving, add the other half of the dressing and toss again to coat. Scatter top with crumbled bacon.


courtesy of: Culinary in the Desert, Joe, Frederick, Maryland

723. SAGE and BACON MEATBALLS with BUTTERMILK GRAVY

serves 4


1/2 cup milk
1/4 cup fresh breadcrumbs
3 slices of thick-cut bacon
1 small yellow onion, finely diced
Olive oil
Salt
1 lb ground pork
1 egg, beaten
3 tablespoons freshly grated Parmesan
4 tablespoons chopped fresh sage
1/8 teaspoon cayenne pepper
Black pepper

3 tablespoons butter
3 tablespoons flour
1 teaspoon thyme leaves, fresh or dried
1/2 cup white wine
1 cup chicken or vegetable stock
1/4 cup well-shaken buttermilk
Salt and pepper

Put the milk and breadcrumbs in a small bowl and mix with a fork. When the crumbs have softened squeeze out the milk and discard it.

Cut each bacon slice in half lengthwise then into 1-inch bits. Cook over medium heat in a heavy pan until crispy. Remove to a plate lined with paper towels to drain and cool.

Drain the bacon fat from the pan then add the onion in a little olive oil and gently sauté until it is soft but not colored. Season with a pinch of salt and set it aside to cool.

In a large bowl combine the pork, breadcrumbs, bacon, onion, egg, Parmesan, sage, cayenne, black pepper, and 1 teaspoon salt. Mix with hands thoroughly. Shape the mixture into walnut-sized balls. This can be done several hours or even a day ahead.

To cook, heat a skillet large enough to hold all the meatballs in one uncrowded layer. Add a little olive oil. When the skillet is heated, add the meatballs, shaking the pan to keep them from sticking. Do in batches, if necessary. If there isn't enough room in the skillet the meatballs will steam instead of brown. Using tongs to turn so they brown evenly, cook the meatballs until they are no longer pink in the center and lightly browned on all sides. This will take between 8 and 10 minutes.

Remove from the pan to a plate and immediately make the gravy.

Pour off any drippings left in the pan and reserve. If you can and want to skim fat off, do so as it cools. In the pan melt the butter over medium heat. Add the flour and thyme and cook, stirring, for a couple minutes until the flour and butter smell nutty and have formed a paste.

Whisk in the wine and stock and bring to a boil. Continue whisking until the gravy is thickened, about 2 minutes. Whisk in the buttermilk and bring back to a boil, then remove from heat, season with salt and pepper and serve. I just pour it right over the cooked meatballs.


courtesy of: Apartment Therapy : The Kitchen, 22 Howard Street 4i, New York, New York 10013, 212.966.7174

722. CATFISH with PEANUTS, GREEN ONIONS, and BACON PAN BUTTER

makes 4 servings


4 boneless catfish fillets, skins removed
1/8 teaspoon salt
1/8 teaspoon pepper
2 large eggs, beaten
1 1/2 cups buttermilk
2 cups yellow cornmeal
1 cup all-purpose flour
2 tablespoons olive or peanut oil, divided use
7 bacon slices, cut in 1/4-inch pieces
1 cup butter, chilled , cut into small pieces
2 tablespoons lemon juice
8 green onions, trimmed and sliced
8 ounces raw, unsalted peanuts, lightly roasted, skins removed
1 lemon, quartered

Lightly season catfish fillets with salt and pepper. Set aside. In a bowl, whisk together eggs and buttermilk. In another bowl, mix together cornmeal and flour. Dip catfish fillets in egg mixture then roll in cornmeal/flour mixture to coat; set aside. Heat a sauté pan on low heat. Add oil and bacon. Stir and cook until bacon is partially cooked. Remove bacon from pan, set aside, and strain oils into a clean bowl. Reserve for frying fish. Preheat oven to 400°F. Warm 4 plates. Heat a skillet large enough to hold 4 fillets. Add some of the reserved oil and allow it to get hot. Add fillets and gently shake pan. Cook fillets until golden on both sides, turning once. Add more oil as necessary. Remove excess fat and put pan into oven for 2 minutes. Remove catfish to warm plates. Wipe out pan and reheat it to almost smoking point. Working rapidly, add butter and then immediately add lemon juice, green onions, and most of the peanuts, shaking pan. Swirl pan evenly over heat. Pour sauce over fish and sprinkle with remaining peanuts and reserved bacon. Serve with lemon wedges.


courtesy of: Cooks Recipes.com

721. SEARED DIVER SCALLOPS with GARLIC, BACON WILTED ARUGULA and LIMA BEAN PUREE

yields 6 servings


2 tablespoons olive oil
18 sea scallops
1 1/2 teaspoons salt
3/4 teaspoon white pepper
4 tablespoons instant flour (recommended: Wondra)
2 tablespoons unsalted butter, room temperature
1 recipe Lima Bean Puree, recipe follows
1 recipe Garlic, Bacon Wilted Arugula, recipe follows

Set a 12-inch saute pan over high heat. Add the olive oil. While the oil is getting hot, Season the scallops with the salt and pepper. Dredge the scallops in the flour and shake to remove any excess flour. Place the scallops in the saute pan and sear for 2 minutes on the first side. Add the 2 tablespoons of butter to the pan and swirl to evenly distribute. Turn the scallops and continue to cook for 1 1/2 to 2 minutes on the second side or until golden brown and just cooked through. To serve, place 1/4 cup of the lima bean puree in the center of each of 6 appetizer plates. Place 3 scallops over the Lima Bean Puree, and divide the wilted arugula among the 6 plates over the tops of the scallops.

Lima Bean Puree:
2 tablespoons butter
1/4 cup minced shallots
1 1/2 teaspoons minced garlic
1 1/2 cups blanched lima beans, (or frozen, defrosted)
3/4 cup vegetable stock, chicken stock or water
1/3 cup heavy cream
4 teaspoons fresh tarragon leaves
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

In a small saucepan over medium-high heat, melt the butter. Add the shallots and cook for 3 minutes. Add the garlic to the pan and sweat for 30 seconds. Add the lima beans and cook, stirring frequently, for 3 minutes. Add the vegetable stock and bring the liquid to a boil. Reduce heat to a simmer and cook for 10 minutes. Remove from the heat and transfer the beans and liquid to a bar blender. Add the heavy cream, tarragon, salt, and pepper and process on low speed for 1 to 2 minutes, or until very smooth. *Be careful blending the hot ingredients: make sure to hold the lid securely with a thick kitchen towel. Taste and adjust seasoning, if necessary. Serve hot.

yields about 2 cups

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


Garlic, Bacon Wilted Arugula:
2 ounces thick-cut bacon, diced
2 large garlic cloves, thinly sliced
5 ounces baby arugula
1/4 teaspoon salt
1/8 teaspoon ground white pepper

Set a 10-inch saute pan over medium heat and add the bacon. Stir occasionally until the bacon has rendered most of its fat and the meat is crispy, about 8 to 10 minutes. Add the garlic and saute for 30 seconds. Add the arugula, salt and pepper and toss until wilted, about 2 to 3 minutes. Serve immediately.


courtesy of: Emeril Lagasse, "Deep Sea," Emeril Live, 2006