812. MUSHROOM-BACON PATE without LIVER

makes 1 large loaf


2 lbs fresh mushrooms, chopped very fine
1/2 lb bacon (or more, to taste)
2/3 cup onion, chopped very fine
2/3 cup celery, chopped very fine
8 oz cream cheese, at room temperature
4 eggs
1/2 cup parsley, chopped very fine
2 cups dry bread crumbs
1 teaspoon salt
1 teaspoon dried rosemary
1 teaspoon dried oregano
1/4 teaspoon ground black pepper

Fry the bacon and crumble it as fine as possible. Reserve some of the grease. Chop the mushrooms, onion, celery, and parsley as fine as possible. A food processor works best, but you can do it by hand if need be. Saute the onion and celery in the bacon grease until soft, then remove from the grease, and drain. Meanwhile, beat the cream cheese slightly, and then beat in the eggs. Add all other ingredients to the eggs/cheese mixture. Mix thoroughly. Grease a large loaf pan or two small, line with foil, and then grease the foil. Pat the mixture into the loaf pan and cover loosely with foil. Bake for 1 1/2 hours at 400F. Let cool completely before serving.


courtesy of: Terry Grevstad, Network Research Corporation, Oxnard, California / World Wide School

811. BACON, LEEK and CRAB CAWL with CAERPHILLY RAREBIT

makes 4 servings


200 grams bacon, chopped
60 grams unsalted butter
1/2 head celeriac, cut into bite-sized pieces
1 large leek
1 teaspoon thyme leaves
1 pinch ground mace
1 pinch salt and fresh ground black pepper
2 slices brown bread, thickly sliced, preferably wholemeal
80 grams Caerphilly cheese, roughly grated
60 ml dark ale
1/2 teaspoon mustard
1 pinch cayenne
600 ml fish stock
50 ml double cream
200 grams fresh crab meat
1 tablespoon flat-leafed parsley, roughly chopped

Place the bacon, butter and celeriac in a heavy-based saucepan over a low heat. Slice the leek in half lengthways, keeping it together by the root end. Slice in half again, keeping it together at the root end. Starting at the green end, chop the leek all the way along into thin shreds, discarding the root afterward. Wash the chopped leek well and add to the pan, along with the thyme, mace, salt and freshly ground pepper. Stir well to coat evenly, cover and cook over medium heat for 6 minutes, stirring now and then. Toast the bread on both sides and reserve, keeping warm. Meanwhile, in a bowl, mix together the Caerphilly, ale, mustard, cayenne and season with salt and freshly ground pepper (more pepper than salt). Spread the Caerphilly mixture evenly over the toasted bread and grill for 4 minutes. Meanwhile, increase the heat of the leek mixture and pour in the fish stock and cream. Bring to the boil and simmer for 2 minutes. Stir in the crabmeat and parsley. Take off the heat immediately and adjust the seasoning if necessary. Add a splash of water or cream if it is not the consistency of a stew. Once the rarebit is golden brown on top, slice each serving in half and serve it at once with the bacon, leek and crab cawl.


courtesy of: Allegra McEvedy, Great Food Live, UKTV

810. BAKED BUTTER BEANS with MUSTARD and BACON

makes 10 servings


8 slices bacon
1 large onion, chopped (1 cup)
4 16-oz. cans butter beans and/or Great Northern beans, rinsed and drained
1 8-oz. container dairy sour cream
1/2 cup chicken or vegetable broth
1 tablespoon all-purpose flour
1 tablespoon snipped fresh rosemary
1 tablespoon Dijon-style mustard
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped Italian (flat-leaf) parsley
2 teaspoons finely shredded lemon peel

Preheat oven to 325 degrees F. In skillet cook bacon over medium heat until crisp. Remove; drain on paper towels. Crumble; set aside. Drain skillet of all but 1 tablespoon drippings. Cook onion in drippings over medium heat until tender. Transfer to a large bowl. Add beans and all but 2 tablespoons of the bacon; set aside.

In another bowl whisk together sour cream, broth, flour, rosemary, mustard, and pepper. Stir into bean mixture. Transfer to 2-quart casserole. Bake, covered, 45 minutes, stirring once halfway through.

In bowl combine remaining bacon, parsley, and lemon peel; sprinkle on beans just before serving.


courtesy of: Better Homes & Gardens, May 2007, page 247

809. STUFFED BLUE CHEESE and BACON STEAK BURGER

serves 12


8 pounds steak burger meat , formed into 24, 4-ounce patties
24 ounces blue cheese, crumbled
2 pounds bacon, cooked and crumbled
salt and pepper to taste
12 each Kaiser rolls
olive oil as needed

Preheat grill. Place equal portions Blue cheese and bacon in center of 12 patties. Top each with a remaining patty and seal, crimping edges together with a fork. Season with salt and pepper and grill to an internal temperature of 160F. Separate buns, brush with olive oil and grill until lightly browned. Stack the burger and toppings on bun and serve.


courtesy of: Heartland Steaks, 7501 Industrial Drive, Forest Park, Illinois 60130

808. BACON and BARLEY RISOTTO with SQUAB and CURRY-APPLE FOAM

a.k.a Squab Through a Window

yields 2 servings


Barley Risotto:
½ teaspoon shallots, finely diced
10 roasted pearl onions, peeled
1/2 teaspoon garlic, chopped
1 ounce smoked bacon, finely chopped
4 ounces barley, cooked al dente
4 ounces chicken stock
1 ounce heavy cream
1 teaspoon unsalted butter
2 sprigs thyme, picked
salt and pepper
2 squab breasts

Curry-Apple Foam:
1 teaspoon curry powder
1 cup unfiltered apple cider
½ shallot, finely diced
2 tablespoons tapioca starch


For the Barley: Saute shallots, pearl onions, garlic, smoked bacon and barley, add chicken stock and stir constantly. Add heavy cream and reduce. Finish with butter, thyme, salt and pepper. Pan sear squab breasts on high heat to medium rare and rest for 3 minutes before slicing each one into three pieces.

For the Curry-Apple Foam: Toast curry powder at a very low temperature before adding apple cider and shallots. Reduce by half and strain. Whisk in the tapioca starch, season, and place in iSi foamer in a hot water bath.

To Assemble: Place glass cylinder on plate. Carefully spoon in the barley mixture and add sliced squab breast. Shake iSi foamer and slowly foam 3 inches up the tube. Tableside, remove glass cylinder to allow the foam to fall into the dish.


courtesy of: Chef David Gilbert, Luqa Restaurant, 1217 Main Street, Dallas, Texas 75202, 214-760-9000

807. LAYERED SUMMERTIME SALAD with BACON and GEMELLI PASTA

makes 10 to 12 servings


2 cups uncooked gemelli (twist) pasta (8 ounces)
8 medium green onions, sliced (1/2 cup)
4 slices bacon, crisply cooked and crumbled
1 cup mayonnaise or salad dressing
1/2 cup shredded Swiss cheese (2 ounces)
2 tablespoons lemon juice
1 teaspoon sugar
1/2 teaspoon garlic powder
4 cups bite-size pieces salad greens
1 cup snow (Chinese) pea pods, cut in half
1 cup sliced cauliflower florets
1 cup broccoli florets
1 large red bell pepper, finely chopped (1 1/2 cups)

Cook pasta as directed on package; drain. Rinse with cold water; drain. In medium bowl, mix pasta, onions and half of the bacon. In small bowl, mix mayonnaise, cheese, lemon juice, sugar and garlic powder. In 3 1/2-quart salad bowl, layer salad greens, pasta mixture, pea pods, cauliflower, broccoli and bell pepper. Pour mayonnaise mixture evenly over top. Cover and refrigerate at least 2 hours. Sprinkle with remaining bacon just before serving.


courtesy of: Betty Crocker, General Mills, Inc., P.O. Box 9452, Minneapolis, Minnesota 55440

806. CHEESE and BACON CROISSANTS

2 croissants
4 rashers unsmoked bacon
125 grams cheese, grated

Heat the croissants in an oven at 180 degrees C for approximately 5 minutes. Grill the bacon for 5 minutes, until thoroughly cooked. Slice each croissant in half horizontally, place two rashers of bacon into each croissant. Top the bacon with the grated cheese. Close the croissant and return to the oven for a further 3 minutes, or until the cheese has melted. Serve immediately.


courtesy of: Graham Smith and Hazel Rudge-Pickard, Crazy Squirrel

805. GRILLED CHUM FILLETS with BACON

Full chum fillets
salt
pepper
minced garlic
brown sugar
cinnamon
rosemary
butter
teriyaki sauce
two strips of bacon

Marinade
1/4 cup cooking oil
2 tbsp lemon juice
2 tbsp soy sauce
1/2 tsp dry mustard
1/2 tsp ground ginger
1/8 tsp garlic powder

Rinse the fillets, then pat dry with a towel. With a sharp knife, cut thru the flesh creating serving size portions. Do not cut thru the skin.
brush on the teriyaki sauce and lightly salt. Heavily pepper if you are like me...to taste otherwise. Evenly top fillet with minced garlic...more is better!
Sprinkle fillet with brown sugar...not too heavy. Sprinkle fillet with cinnamon....lightly, but evenly. Top with rosemary, again lightly.
Place a pat of butter on each serving portion.

Lay the fillet skin side down onto the heated grill. NO MORE THAN MEDIUM HEAT. Lay the bacon onto the grill, not the fillet. Allow the bacon to sizzle, cook, and smoke;it will add great flavors. Fillets are done when the flesh flakes with a fork. Do not overcook.

Before serving: Try to remove the rosemary. The flavor will remain.

Remove fillet from skillet with a spatula; get under flesh at serving portion cuts you made. The skin will remain on serving platter. Serve it now!


courtesy of: Rich Wimpy, Everett, Washington / Washington Department of Fish and Wildlife, Natural Resources Building, 1111 Washington St. SE, Olympia, WA 98501

804. CABBAGE GRATIN with CHEESE, BACON and POTATO

serves 4


1 ½ lb savoy cabbage or cavalo nero (black kale)
4 medium potatoes
3 tbsp olive oil
6 oz diced bacon
1 onion, finely sliced
2 cloves garlic, finely sliced
1 tsp fresh thyme leaves
¼ tsp chili flakes
2 oz freshly grated parmesan
½ lb cheese; taleggio is recommended but Gruyere, Gouda, Edam or even Cheddar could be used

Peel and cut potatoes into chunks about 2cm thick and boil for about 5 minutes until just starting to soften. Drain.

Meanwhile fry the bacon until well colored then lower the heat and stir in the onion, garlic and chili. Fry gently until soft.

Cut the cabbage into coarse chunks. Wash and add a third at a time to the onions and bacon. As the cabbage wilts add the more until it is all incorporated. Mix with the potatoes and half the parmesan.

Butter a baking dish and add half the cabbage and potato mixture. Dot with half the cheese then cover with the remaining mixture and top with the remaining cheese and parmesan. Cook in a preheated (200C) oven for about 30 minutes.


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

803. CALAMARI and MUSSELS FLAVORED with BACON

500 grams fresh mussels
100ml white wine
500 grams calamari, scored or rings
3 roma tomatoes, seeded, diced
150 grams butter
3 rashers sliced bacon
½ bunch chives, chopped
3 teaspoons crushed garlic
1 spanish onion, diced
1 tablespoons olive oil


MUSSEL BUTTER: Soften butter, steam 100g. mussels with white wine.

Remove mussels from shell and finely chop.

Reduce poaching liquid by half and combine all three ingredients.

Bring a large pan to smoke point with oil, sear calamari, drop in mussels.

Add 1 tablespoon butter, garlic, onion, bacon.

Saute until mussels open, emulsify in a little butter and a squeeze of lemon.

Serve in a deep bowl, add seasoning, garnish with diced tomato and chopped chives.


courtesy of: Innovation Engineering: Quality Fishing Accessories, 56 Paringa Avenue, Somerton Park, South Australia 5044

802. BACON and CANTAL CHEESE CLAFOUTIS

4 eggs
20 cl whipping cream
100 grams ricotta
100 grams bacon, sliced thinly
100 grams cantal, or other crumbly, sharp-tasting cheese
50 grams flour
1/2 cup milk
salt, pepper

Preheat the oven to 360°F, and grease a medium porcelain gratin dish. In a small skillet, cook the bacon until crispy. Drain on paper towels, then cut in small squares. Crumble the cantal in small pieces. In a medium mixing bowl, whisk together the eggs, whipping cream and ricotta. Add in the flour, whisking continuously as you pour it in. Pour in the milk, and whisk until thoroughly combined. Season with pepper and a little salt. Do not add too much salt as the bacon and cheese are already quite salty. Arrange the bacon and cantal pieces evenly in the dish, and pour in the egg mixture slowly so as not to disturb them too much : you want them to stay evenly distributed. Put the dish into the oven to bake for about 40 minutes, until the top is puffy and golden. Serve immediately or at room temperature -- it would be nicely complemented by a salad dressed with walnut oil.


courtesy of: Clotilde Dusoulier, Paris, France / Chocolate & Zucchini

801. CAULIFLOWER, BACON and SPLIT PEA SOUP

serves 4

1 250 gram packet dried yellow split peas
1 175 gram packet lean bacon, fat trimmed, chopped
2 teaspoon ground coriander
5 cups chicken stock
1 brown onion, chopped
1 garlic clove, crushed
1/2 medium cauliflower, cut into small florets
300 grams extra creamy natural yoghurt
1 teaspoon ground cumin
1/4 cup chopped fresh chives
Ground black pepper, to taste

Place the split peas in a large bowl and cover with plenty of cold water. Cover and set aside for 6 hours to soak.

Cook the bacon in a large saucepan over medium heat, stirring often, for 5 minutes or until golden. Add the coriander and cook, stirring, for 30 seconds or until aromatic.

Drain the split peas and add to the pan with the stock, onion and garlic. Bring to the boil over high heat, then reduce heat to medium-low. Cover and cook for 30 minutes or until the split peas are tender.

Add cauliflower to pan and cook, covered, for 15 minutes or until the cauliflower is tender.

Meanwhile, combine 1/3 of the yoghurt, the cumin and 1 tbs of the chives in a small bowl.

Remove the soup from the heat, taste and season with pepper. Stir the remaining yoghurt into the soup until just combined. Ladle the soup into serving bowls, sprinkle with the remaining chives and top with a dollop of the yoghurt mixture.
Notes & tips


courtesy of: Australian Good Taste, June 2000, p.89

800. ROCKET, MUSHROOM and BACON QUICHE

FOR THE PASTRY
250g plain flour
1 teaspoon sea salt
125 grams cold butter, diced
1 tablespoon thyme leaves
1 egg, beaten
1 tablespoon olive oil, to brush the tin
1 egg yolk, to glaze

FOR THE CUSTARD
3 eggs
3 egg yolks
200ml crème fraîche
200ml milk
small handful tarragon leaves, chopped

FOR THE FILLING
200g smoked streaky bacon, roughly chopped
5 tablespoon olive oil
1 large handful red onion, chopped
2 heads red chicory, shredded
250 grams flat cap mushrooms, sliced
200 grams wild rocket
100 grams gruyère, grated
100 grams mature cheddar, grated

To make the pastry, rub the flour, salt, butter and thyme into fine crumbs. Mix in the beaten egg and 1 tbsp ice-cold water, then draw together to a moist pastry, kneading lightly. Wrap with cling film and chill for at least 20 mins.

Heat oven to 190C/fan 170C/gas 5. Brush a deep, loose-bottom, 24cm tart tin with oil, then season it. Set a small ball of pastry aside and roll out the rest on a lightly floured surface to a large round, 38-40cm. Lift the pastry into the tin using the rolling pin and press into the sides. Press any cracks together and let the excess overhang.

Use a small ball of pastry to press the tart case into the flutes. Save a little more pastry for later (see Step 3 in the Step by step images). Prick the base lightly with a fork and chill the tart case, preferably in the freezer, for at least 30 mins. Cut out a circle of baking paper larger than the tart, scrunch it up, unravel and press into the case.

Fill the case with baking beans, stand on a baking sheet and bake for 20 mins. Remove the paper and beans and brush with the remaining yolk. Return to the oven for 5 mins, brush again and return for a final 10-15 mins until glazed and golden. Remove from the oven. Turn the oven to 140C/fan 120C/gas 1.

To make the custard, beat together the whole eggs, yolks, crème fraîche, milk and tarragon and season to taste.

For the filling, sauté the bacon in 1 tbsp oil until browned and beginning to crisp, about 5 mins. Add 2 tbsp oil to the pan and sauté the onion and chicory with the bacon, stirring until lightly cooked, about 5 mins. Strain any juices through a sieve, then tip into a big bowl.

Heat 2 more tbsp oil and stir-fry the mushrooms over a high heat for 3-5 mins. Strain and mix into the bowl. Wilt the rocket in same pan over a high heat and leave to cool.

Mix the cheeses and rocket into the custard and whizz with a hand blender until well mixed, then stir in the rest of the filling ingredients.

Put the tart case back into the oven. Leaving the shelf slightly out, ladle as much filling into the case as you can. Try to ladle the solid filling in first, then top up with custard. Push the shelf in and bake for 50 mins-1 hour until the quiche is set in the middle, turning for even baking.

Remove and trim the pastry edge so that it's in line with the top of the tin. This is easiest with a small, serrated knife. Cool the tart for at least 1 hour before removing from the tin and serving in slices.


courtesy of: Gordon Ramsay, BBC Good Food, 80 Wood Lane, London W12 0TT

799. OAT, CHEESE and BACON SCONES

1 cup Scottish porridge oats
3 cups cake flour
2 teaspoons baking powder
3 tablespoons butter
half small onion, chopped
1/2 cup matured cheddar cheese, grated
4 rashers streaky Bacon, grilled until crispy and chopped
1 tablespoon chopped fresh parsley
1 teaspoon dry mustard
1/2 teaspoon dried thyme
approx. 1/2 pint milk
1 heaped tablespoon grated matured cheddar cheese for topping
(see measure conversions for more information)

Place the oats into a coffee grinder or food processor. Chop finely until it resembles oatmeal. Put the oats, cake flour, baking powder into a large bowl. Rub in the butter until the mixture resembles breadcrumbs. Mix in the remaining dry ingredients. Stir in enough milk to give a fairly soft dough. Roll out onto a lightly floured surface to half an inch thick. Using a half inch plain cutter cut out 15-17 rounds. Put onto two greased baking trays. Brush the tops with milk, sprinkle with the topping cheese. Bake at 220 degrees centigrade (see temperature conversions) for 15 minutes or until golden brown and the cheese has melted.


courtesy of: The Green Chronicle

798. COUGAR SCHNITZEL with BACON

2 large boneless cougar steaks
1 lb. bacon

Mix: (will curdle a bit)
½ cup of margarine, melted
1/3 cup milk
1 teaspoon lemon juice

Mix:
½ cup fine bread crumbs
1 cup of fine crushed Corn Flakes
½ teaspoon onion powder
½ teaspoon parsley
½ teaspoon paprika
Salt & pepper

Pound steak until ¼” thickness, cut into 2″ wide strips, top with salami or bacon. Roll up and secure with a toothpick. Dip in moist ingredients, then coat with dry, place in greased pan and cover. Bake at 350 for 30 minutes, then uncover and bake 20-30 minutes more.


courtesy of: Game Recipes

797. BACON and ONION PIE

For the biscuit:
1.5 cups all purpose flour
1 tablespoon sugar
¼ teaspoon salt
¼ teaspoon baking soda
1 ½ teaspoon baking powder
½ stick unsalted butter
¾ cup buttermilk

For the topping:
2 cups sliced onion
1/2 cup bacon (5-6 slices), chopped
1 ½ cup heavy cream
1 cup bread crumbs
¼ cup unsalted butter, melted
1 cup gruyere cheese, shredded

For Biscuit: In a medium bowl, mix all dry ingredients together. Cut butter into dry ingredients with a pastry cutter or 2 knives. Stir in buttermilk until a soft dough forms. Pat dough down into a greased 11 inch pie dish. Bake in a preheated 400 degree oven for 10 minutes. Remove from oven and set aside.

For topping: Cook bacon over medium heat in a medium skillet. Remove bacon from pan, chop and set aside. cook onions in bacon fat over medium heat stirring occasionally until caramelized about 8- 10 minutes. Add heavy cream to pan and cook until cream thickens. Add bacon and cook 1-2 minutes longer. Remove from heat and set aside.

Melt ¼ cup butter over low heat. Mix bread crumbs with melted butter. Set aside.

To assemble pie: Spread onion mixture over biscuit. Cover with shredded cheese followed by bread crumbs. Bake in a 350 degree oven for 15 - 20 minutes, until golden brown and cheese has melted. Serve with a side salad as a meal, or as a side dish with chicken or steak.


courtesy of: Tomato Head, WBIR-TV, Knoxville, Tennessee, January 14, 2006

796. BLTs on TOASTED BRIOCHE with AIOLI and BASIL

makes 6 sandwiches


24 thick slices of applewood-smoked bacon (1 3/4 pounds)
2 large egg yolks
1 cup plus 2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 large garlic clove, pounded to a paste in a mortar or minced
Salt and freshly ground pepper
Cayenne
3 tomatoes, sliced 1/4 inch thick
1/3 cup thinly sliced basil, preferably opal
Twelve 1/2-inch-thick slices of brioche
4 tablespoons unsalted butter, softened
12 small Boston lettuce leaves

Preheat the oven to 450°. Arrange the bacon slices on 2 large rimmed baking sheets and bake for about 15 minutes, or until browned and chewy. Drain on paper towels.
In a medium bowl, whisk the egg yolks. Very gradually whisk in 1 cup of the olive oil; start with small drizzles, then whisk in the oil in a thin stream until the mayonnaise is very thick. Whisk in the lemon juice and garlic paste and season with salt, pepper and cayenne.

Spread the tomato slices on a large plate. Season with salt and pepper and sprinkle with the basil and the remaining 2 tablespoons of olive oil.
Heat a large cast-iron skillet. Spread each slice of brioche with 1 teaspoon of butter and set 2 slices in the skillet, buttered side down. Toast over high heat until browned and crisp. Turn and toast the other side. Repeat with the remaining slices of brioche.

Set the brioche toasts on a work surface, buttered side up. Spread each toast with 1 tablespoon of the mayonnaise. Top 6 of the toast slices with 2 lettuce leaves, 2 tomato slices and 4 bacon strips and close the sandwiches. Carefully cut the BLTs in half and serve.

MAKE AHEAD: The garlicky mayonnaise can be refrigerated for up to 2 days.

NOTES BEER: A crisp American beer will stand up to the smoky bacon and the spicy cayenne. Try the Samuel Adams Boston Lager or Pete's Wicked Ale.


courtesy of: Suzanne Goin, "Tomato Paradise," Food & Wine, August 2004

795. COCKLE CREAM with BACON, TOMATOES and POTATOES

serves 4


4 pints cleaned cockles
1½ pints water
1 oz butter
2 oz lean bacon, diced
1 leek, cleaned and sliced finely
1 stick celery, finely chopped
2 plum tomatoes, skinned and sliced thinly
2 potatoes (about 12 oz), peeled and diced
1 small lemon, juice only
2 eggs
2 tbsp fresh parsley, chopped
salt and freshly ground black pepper

Place the cockles in a large pan with 150ml/5fl oz of the water. Cook over a high heat, occasionally shaking the pan, until they have opened. Tip into a colander set over a bowl to collect the liquid and leave them to cook a little. Melt the butter in a large pan, add the bacon and cook until it is just beginning to brown. Add the leek, celery and tomatoes and cook until the mixture begins to flop. Meanwhile, remove the cockle meats from the shells. Pour all but the last tbsp or two of the cockle liquor into the pan, add the rest of the water and the potatoes and leave the soup to simmer until the potatoes are soft, about 10 minutes. Add the shelled cockles and taste the soup for seasoning. Whisk the lemon juice with the eggs in a bowl. Pour on a ladle full of the hot soup, whisk together and then stir the liaison into the soup. Stir it over a low heat to thicken slightly but do not let the soup boil. Stir in the parsley and serve.


courtesy of: Rick Stein, Saturday Kitchen, BBC Food

794. HERB ROASTED RABBIT with BACON and POTATOES

4 lb rabbit, ccut into 8 pieces, rinsed & patted dry
8 medium red potatoes, quartered
24 large cloves garlic
6 tablespoons olive oil
4 oz slab bacon, rind removed & cut into 1" cubes
6 tablespoons fresh rosemary leaves OR 2 tablespoons dried rosemary
2 teaspoons coarsely ground black pepper
Coarse salt, to taste
6 sprigs rosemary, for garnish

Preheat the oven to 400 degrees. Place the potatoes and garlic cloves in a large shallow roasting pan. Sprinkle with 1 tablespoon of the olive oil, and toss to coat. Bake for 30 minutes. While the potatoes and garlic are roasting, combine the bacon and 2 tablespoons of the oil in a large skillet, and place over low heat. Cook just until the bacon begins to wilt. Then remove the bacon with a slotted spoon, and set it aside. Saute the rabbit, in batches if necessary, in the skillet, setting the pieces aside as they are browned. Reserve 2 tablespoons of the pan drippings. Remove the roasting pan from the oven, and reduce the heat to 350 degrees. Add the rabbit, rosemary, pepper, coarse salt, reserved pan drippings, and remaining 3 tablespoons oil to the roasting pan with the potatoes and garlic. Toss thoroughly, and return the pan to the oven. Bake for 20 minutes. Sprinkle the reserved bacon over the top, and bake until the meat is tender and the vegetables are golden, another 20 minutes. Arrange the mixture on a warmed platter, and garnish with the rosemary sprigs.


courtesy of: Paula's Herbs and Plants, P.O. Box 185, Omega, Georgia 31775

793. BUCATINI all'AMATRICIANA

makes 4 servings


¼ cup extra-virgin olive oil
12 ounces bacon
1 red onion, cut lengthwise in half and then into ¼-inch-thick half-moons
3 cloves garlic, sliced
1 ½ teaspoons hot red pepper flakes
2 cups basic tomato sauce
1 pound bucatini
Freshly grated pecorino romano

Bring 6 quarts of water to a boil in a large pot, and add 2 tablespoons salt.

Meanwhile, in a 10- to 12-inch sauté pan, combine the olive oil, garlic, and red pepper flakes; set over low heat and cook until the onion is softened and the guaniciale has rendered much of its fat, about 12 minutes.

Drain all but ¼ cup of the fat out of the pan (and set aside for tomorrow's breakfast). Add the tomato sauce, turn up the heat, and bring to a boil, then lower the heat to a simmer and allow to bubble for 6 to 7 minutes.

While the sauce simmers, cook the bucatini in the boiling water for about a minute less than the package directions, until still very firm; drain.

Add the pasta to the simmering sauce and toss for about 1 minute to coat. Divide the pasta among four heated bowls and serve immediately, topped with freshly grated pecorino.


Basic Tomato Sauce

makes 4 cups

¼ cup extra virgin olive oil
1 spanish onion, cut into ¼ inch dice
4 cloves garlic, thinly sliced
3 tablespoons chopped fresh thyme
½ medium carrot, finely shredded
Two 28 ounce cans whole tomatoes
Salt

In a 3 quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, 8 to 10 minutes. Add the thyme and carrot and cook until the carrot is quite soft, about 5 minutes.

Add the tomatoes, with their juice, and bring to a boil, stirring often. Lower the heat and simmer until as thick as hot cereal, about 30 minutes. Season with salt. The sauce can be refrigerated for up to 1 week or frozen for 6 months.


courtesy of: Mario Batali, Molto Italiano, Ecco, 2005

792. BACON and ASPARAGUS OMELET

serves 6 as an appetizer


10 ounces asparagus, cut into 1/3-inch pieces 6 large eggs
1/3 cup finely grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 bacon slices, cut into 1/2-inch pieces
4 green onions (white parts only), thinly sliced

Steam asparagus until crisp-tender, about 5 minutes. Drain.

Whisk eggs, grated Parmesan cheese, 1/2 teaspoon salt and 1/4 teaspoon pepper in large bowl to blend well. Sauté bacon pieces in heavy large nonstick skillet over medium-high heat until golden brown, about 3 minutes. Add sliced green onions and sauté until onions are translucent, about 3 minutes. Add cooked asparagus; sauté until heated through. Reduce heat to medium. Spread asparagus mixture in single layer in skillet. Pour egg mixture over asparagus. Cook until eggs are very softly set, tilting skillet, gently running rubber spatula around edges and allowing uncooked egg portion to flow underneath, about 4 minutes. Tilt skillet and slide omelet out onto plate, folding omelet in half. Cut omelet into wedges and serve.


courtesy of: Bon Appétit, May 1999

791. PASTA with CORN, BACON, PEPPERS and PECANS

serves 4


1 cup pecans
12 ounces dried orecchiette or penne pasta
6 slices (about 8 ounces) thick-cut bacon, diced
3 cloves garlic, sliced
2 large red bell peppers, seeded and thinly sliced
3 cups fresh corn kernels (from about 4 ears)
6 green onions, sliced diagonally
4 cups loosely packed arugula
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Freshly grated Parmigiano Reggiano cheese for serving

Preheat oven to 350 degrees. Spread pecans on a baking sheet or in a shallow pan. Bake, shaking the pan once or twice, until lightly browned and fragrant, 8 to 10 minutes. Let cool.

Bring a large pot of salted water to a boil over high heat. Add pasta and return to a boil; lower heat to medium-high and cook pasta until al dente, about 10 minutes. Drain, reserving 1 cup of the cooking water.

Meanwhile, heat a large frying pan over medium heat; add bacon and cook until golden and crisp, about 4 minutes. Remove bacon from pan and drain on paper towels. Drain off all but 2 tablespoons fat from pan. Add garlic and cook, stirring, for 30 seconds. Add bell pepper and cook, stirring occasionally, until tender-crisp, about 3 minutes. Add corn and green onion and cook, stirring, until heated through, about 2 minutes.

Toss bacon, arugula and corn mixture together in a large serving bowl. Add hot pasta and 1 cup reserved pasta water and toss well. Season with salt and pepper. Serve immediately with shaved or freshly grated parmesan cheese.


courtesy of: Diamond Foods, Inc. , Stockton, California

790. WILD MUSHROOM, BACON and PINE NUT RISOTTO

30 grams dried porcini mushrooms
About 1 cup warm water
1/2 cup pine nuts
6 tablespoons olive oil
500 grams fresh mushrooms, sliced or coarsely chopped
3 tablespoons dry white wine
About 3 1/2 cups chicken stock
1 tablespoon chopped fresh thyme, or 1 teaspoon dried thyme
1/2 cup finely chopped onion
174 grams bacon, cut up finely
1 1/2 cups arborio rice
1/4 cup dry white wine
About 1 cup freshly grated Parmesan cheese
2 tablespoons unsalted butter, cut into pieces
Salt
Freshly ground pepper

Place dried mushrooms in a small bowl; add warm water to cover. Let sit until softened (about 30 minutes).

Fry bacon in 1 tablespoon of oil until crisp and set aside.

Remove soaking mushrooms from bowl, squeezing out excess liquid. Chop mushrooms coarsely. Save the mushroom liquid as this will be added to the stock.

Preheat oven to 160 degrees Celsius. Place pine nuts in a small pan and bake, shaking once or twice, until just golden, 5 to 7 minutes. These babies burn so easily, so keep and eye on them! Let cool.

In a large frying pan, heat 3 tablespoons of the oil over medium-high heat. Add the fresh mushrooms and cook, stirring occasionally, until lightly browned (5 to 7 minutes). Stir in the rehydrated, chopped mushrooms. Add the 3 tablespoons white wine and cook for 1 minute. Set aside.

Add enough stock to the dried mushroom liquid to make 4 cups. Pour into a medium saucepan and keep warm over low heat.

In a large saucepan, heat the remaining 2 tablespoons oil over medium heat. Stir in the thyme and onion. Cook, stirring occasionally, until onion is softened but not browned (3 to 5 minutes). Add rice and cook, stirring often, until coated with oil and translucent, 2 to 3 minutes.

Pour in the 1/4 cup white wine and bring the rice mixture to a boil over high heat. Cook, stirring often, until the wine is absorbed (1 to 2 minutes). Reduce the heat to medium. Pour in 1 cup of the warm mushroom liquid and cook, stirring often, until absorbed. Continue adding liquid to rice, 1 cup at a time, stirring often, until it is absorbed and rice is creamy and tender but still firm in the centre (15 to 20 minutes total in total).

Stir in mushrooms, 1/4 cup of the pine nuts, 1/3 cup Parmesan cheese, bacon bits and the butter. Cook, stirring, until mushrooms are heated through and the butter has melted (1 to 2 minutes). Season to taste with salt and pepper. Divide risotto equally among 4 warm, shallow bowls or plates and top with the remaining 1/4 cup pine nuts and the rest of the parmesan cheese.


courtesy of: Michael Battle / footloosemoose

789. PEAS with NITRATE-FREE BACON and FRESH HERBS

serves 6


6 nitrate-free bacon, cut into 1/4-inch pieces
20 ounces frozen petite/baby peas or fresh peas
1 tablespoon fresh dill, chopped
1 tablespoon fresh mint, chopped
2 tablespoons fresh chives, chopped
1/4 cup water
1 teaspoon salt
1/8 teaspoon black pepper, freshly ground
1 tablespoon unsalted butter

Cook bacon in a heavy 10-inch skillet over medium heat, stirring occasionally, until browned, about 5 minutes. Remove bacon and drain on paper towels. Discard all but 1 tablespoon bacon fat; heat over medium heat. Add peas, dill, mint, 1 tablespoon of the chives, water, salt, and pepper and cook, covered, stirring occasionally, until peas are tender, 5 to 6 minutes. Stir in butter, bacon, and remaining tablespoon of chives.


courtesy of: body + soul, November/December 2005

788. BACON-WRAPPED GULF SHRIMP with CREAMY WHITE CHEDDAR GRITS, CRISPY SPINACH and a SWEET SPICY TOMATO JAM

18 strips bacon
18 jumbo shrimp (16-20's) about 1 1/4 pounds
1 1/2 teaspoons Creole seasoning, recipe follows
1/4 cup olive oil
1 recipe Cheesy Grits, recipe follows
1 recipe Fried Spinach, recipe follows
1 recipe Tomato Jam, recipe follows

Preheat the oven to 350 degrees F.

Cut 2 inches off of each strip of bacon and reserve the short pieces for another use. Place the trimmed strips of bacon on a sheet pan and bake the bacon until slightly pink and some of the fat has rendered out of it, about 6 minutes. While the bacon is cooking, peel the shrimp, leaving the tails attached. Devein and set aside, refrigerated, until ready to use.

Remove the pan from the oven and allow the bacon to cool. Once the bacon is cool enough to handle, season the shrimp with the Essence and wrap a strip of the parcooked bacon around each shrimp, slightly overlapping the bacon as you twist it around the shrimp. Set aside and repeat with the remaining shrimp and bacon slices.

Set a 12-inch saute pan over medium heat, and add the olive oil to the pan. Once the oil is hot, lay the shrimp in the pan and cook for 2 1/2 minutes. Turn the shrimp over and cook another 2 1/2 minutes.

Serve the shrimp over the top of Cheesy Grits and garnish with the Fried Spinach. Drizzle the Tomato Jam decoratively over each plate.

Creole Seasoning:
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.


courtesy of: New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. William and Morrow, 1993


Cheesy Grits:
6 cups water
1 1/2 teaspoons salt
1 1/2 cups quick cooking or old-fashioned grits (not instant)
2 cups milk
1 cup heavy cream
8 tablespoons butter
1/2 teaspoon fresh cracked black pepper
1 1/2 cups shredded white Cheddar

In a large, heavy saucepan bring the water to a boil. Add a generous teaspoon of salt and the grits and stir with a wooden spoon to combine. When the grits thicken, add the milk, cream and butter and return to a boil. Reduce the heat to a simmer, cover the saucepan and cook for 45 minutes to 1 hour, or until the grits are tender, smooth and creamy. Taste and season the grits with the remaining salt and pepper. (If the grits seem too runny simply allow to cook a bit longer, uncovered and stirring frequently, until the desired consistency is reached.) Fold the cheese into the grits, and keep covered and warm until ready to use.


Fried Spinach:
1/2 pound baby spinach
Salt and pepper

Preheat a fryer or large Dutch oven half-filled with vegetable oil to 350 degrees F. Place the spinach in the oil and fry until dark green and crispy, 30 to 45 seconds. Remove from the oil and place on a paper-lined sheet pan and season with salt and pepper. Set aside until ready to use.


Tomato Jam:
1 cup peeled, seeded and chopped tomatoes
1/2 cup rice wine vinegar
2 tablespoons sugar
1 tablespoon light corn syrup
1 tablespoon honey
2 teaspoons minced garlic
1/4 teaspoon toasted, ground coriander

Combine all the ingredients in a small saucepan and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until most of the liquid has evaporated, about 20 minutes. Remove the pan from the heat and allow to cool to room temperature before serving.


courtesy of: Emeril Lagasse, "Great Appetizers," Emeril Live, 2006

787. CORNISH BRIE and BACON QUESADILLAS

4 large soft flour tortillas
3 oz. Cornish Brie, sliced
3 tomatoes, sliced
4 oz. smoked bacon
2 tablespoons sliced jalapeno peppers, drained
3/4 tablespoon vegetable oil
1 (150g) tub of ready made salsa sauce
Salad leaves to serve

Place the flour tortillas on a clean work surface. Cover half of each layer with a layer of Brie, some sliced tomato, bacon and pickled chilies. Season to taste with salt & pepper. Fold in half to cover the filling. Seal the edges together with a little water. Heat the oil in a frying pan. Fry the tortillas two at a time for 3-4 minutes, turning once until golden brown on both sides. Serve immediately with tomato salsa and salad


courtesy of: Coombe Castle International, Corsham, Wiltshire, SN13 9XN, England, Tel: +44 (0)1225 812712 Fax: +44 (0)1225 812512

786. CHICKEN BACON RANCH WRAPS

3 cups coarsely shredded deli rotisserie chicken (from 2-2 1/2 lb chicken)
1 cup shredded Monterey Jack cheese (4 oz)
8 slices cooked bacon, chopped (about 1/2 cup)
1/4 cup chopped green onions (4 medium)
1 cup ranch dressing
8 (8-inch) flour tortillas
4 cups shredded romaine lettuce

In large bowl, gently mix all ingredients except tortillas and lettuce. Cover; refrigerate up to 3 days. To make one wrap, spread a generous 1/3 cup chicken mixture on tortilla. Top with 1/2 cup shredded lettuce; roll up. Note: Warm the tortillas slightly in the microwave so they are more pliable. The filling can also be heated in the microwave (heat individual portions on High for 30-45 seconds) to make a hot sandwich.


courtesy of: Amy Allen Clark, Granger, Indiana / MomAdvice: The Community of Tips, Advice and Articles for Moms

785. LINGUINE with BROCCOLI RABE, BACON and CORN

yields 4 servings


1 pound linguine
4 slices bacon, diced
1 clove garlic, finely diced
1 bunch broccoli rabe, ends trimmed and stalks cut into 1-inch pieces
1 14.5-ounce can low-sodium chicken broth
1 cup corn kernels, fresh (from 2 ears) or frozen
2 tablespoons unsalted butter (optional)
1 1/2 teaspoons kosher salt
1/4 teaspoon black pepper
1/2 cup (2 ounces) grated Parmesan

Cook the linguine according to the package directions.

Meanwhile, in a large saucepan, over medium heat, fry the bacon until crisp, about 4 minutes. Transfer to a paper towel. Spoon off all but 1 tablespoon of the drippings from the pan, reserving the rest.

Return pan to medium heat, add the garlic and broccoli rabe, and toss. Add the broth and bring to a boil. Reduce heat and simmer until the broccoli rabe is tender, about 3 minutes. Stir in the corn, either the reserved bacon drippings or the butter, the salt, and pepper. Add the drained linguine and toss. Heat until warmed through, about 3 minutes. Remove from heat. Sprinkle with the Parmesan and reserved bacon and toss.


courtesy of: Sara Quessenberry, Real Simple, October 2006

784. QUAIL and BACON STEW with WALNUTS

6 thick slices of fatty bacon, chopped
3 cloves of garlic, chopped
4 quail
1/2 lb. mushrooms (any kind), chopped
1 cup walnuts or hazelnuts, chopped
1 1/2 cups (10 oz) English ale
3/4 cup water
3 bay leaves
salt and pepper to taste
4 slices coarse brown bread.

Fry the bacon and garlic on its own fat in a large pot. Add quail and brown on all sides. Add mushrooms and nuts, cook for a couple of minutes. Add ale, water and bay leaves. Add salt and pepper to taste. Bring to a boil, decrease the temperature and simmer covered for 2 to 2 1/2 hours until the birds are fully cooked and the meat is falling of the bones.

Place the birds on the bread slices, cover with the rest of the stew. Serve.


courtesy of: The British Museum Cookbook by Michelle Berriedale-Johnson. British Museum Publications, 1987

783. AMUSE BOUCHE of SUMMER SALAD SOUP with BACON BATONS

quantities for six, dependent upon serving size

onion, finely chopped
butter
Little Gem lettuce hearts, coarsely chopped
a bunch of watercress, finely chopped
1/2 pint of milk
bacon, one rasher per person
olive oil

Fry a finely chopped onion in butter till transparent. Add two Little Gem lettuce hearts. Fry till softened. Add a bunch of watercress; fry until wilted. Pour in half a pint of milk. cook for a few minutes on a low heat. Blend mixture until fairly smooth. Allow to cool. Chill. Fry dry cured bacon in olive oil. Dry on paper towel and cut into batons.


courtesy of: Mike Reed, Fellwalker, a free database of the British hills & mountains, including the Lake District, Pennines, Snowdonia and the Scottish Highlands

782. CATALAN SOUP with BACON, BUTIFARRA and MEATBALLS

serves 6 people


500 grams veal
1/4 chicken
1 capon
chicken innards
200 grams pig cheek and ear, and 1/2 pig's trotter
ham bone
100 grams bacon
1 knuckle bone
1 knee bone
150 grams white "butifarra" (Catalan sausage)
150 grams black "butifarra" (Catalan black pudding)
250 grams soaked chickpeas
250 grams potatoes
1 green leaf cabbage
1 turnip, 1 carrot, 1 parsnip
1 leek and celery

For the meatballs
150 grams minced pork
150 grams minced veal
100 grams minced bacon
1 egg, breadcrumbs soaked in milk
1 clove of garlic, parsley, salt, ground cinnamon
1 soup spoon of flour

For the soup
300 grams large noodles

Clean, singe the hair, and wash the pork ear, cheek and trotter, and the chicken.

Put 4 litres of water in a saucepan, and add the meat and bones. Bring to the boil and skim the stock well. Then add the chickpeas, pre-soaked in lukewarm water for 12 hours, and bring back to the boil.

Add the carrot, turnip, parsnip, celery and leek and skim the surface again. Boil for approximately 1 hour and 30 minutes, until the meat is tender. Add the cabbage, chopped potatoes, the ready-prepared meatball and the butifarra. Leave to boil for a further half-hour. Add salt to taste.

When cooked, strain the stock.

To prepare the soup, bring the strained stock back to the boil and add the noodles. Cook for a further 12 to 15 minutes.

Serve the soup very hot, with the vegetables on a separate plate, with the meat, cut into pieces and with the bones removed.

Preparation of the meatball: Put the minced veal, pork and bacon in an earthenware bowl. Add the egg, parsley, chopped garlic and breadcrumbs previously soaked in milk. Add salt and pepper to taste, and ground cinnamon.


courtesy of: Nadal 2006, Barcelona City Council