843. PAN-FRIED SCALLOPS with BACON and SHERRY VINEGAR

serves 2 as a main course


8 large scallops
2 tablespoons extra virgin olive oil
2½ ounces bacon or 4 slices
1 garlic clove, chopped
1 level tablespoon chopped rosemary
2 tablespoons sherry vinegar or dry sherry
sea salt and freshly ground black pepper

Trim the hard white muscle form the side of the scallops and rinse them in cold water, then drain well and place on paper towels. Remove the coral or orange roe if you prefer, but this is not traditional in Europe.

Heat the olive oil in a large skillet to medium-hot and chop the bacon. Add to the pan and cook until nearly brown; it will carry on cooking a little, but don’t remove it as the fat from the bacon flavors the scallops as they cook. Push the bacon to the side and add the scallops. Cook quickly, increasing the heat if need be, for only 1 minute per side.

Chop the garlic and add with the rosemary when you turn the scallops over. Mix in with the bacon. Season with salt and pepper and when the scallops are browned on both sides, add the sherry vinegar and remove from the heat. Toss the scallops and bacon in the sauce. Serve immediately.


courtesy of: Stylish Mediterranean in Minutes by Sophie Braimbridge. Kyle Books, 2007

842. HEIRLOOM TOMATOES with BACON, BLUE CHEESE and BASIL

serves 6


6 slices firm white sandwich bread
1/4 lb sliced bacon (about 5 slices)
6 tablespoons olive oil
1/4 cup finely chopped shallot
3 tablespoons Sherry vinegar
4 assorted medium heirloom tomatoes (2 lb total), cut into 1/4 to 1/3 inch-thick slices
30 small fresh basil leaves
1 1/2 oz blue cheese (preferably Maytag Blue), crumbled, at room temperature

Special equipment: a 3-inch round cookie cutter

Garnish: very small heirloom cherry or currant tomatoes

Cut 1 round from each bread slice with cookie cutter. Cook bacon in a 10-inch heavy skillet over moderate heat until crisp, then transfer to paper towels to drain. Pour off bacon fat from skillet and reserve fat (do not clean skillet). Heat 1 1/2 tablespoons oil in skillet over moderate heat until hot but not smoking, then toast 3 bread rounds, turning over once, until golden brown, about 3 minutes total. Transfer toasts to a rack to cool and season with salt and pepper. Toast remaining 3 bread rounds in 1 1/2 tablespoons more oil in same manner.

Cook shallot in 2 tablespoons reserved bacon fat and remaining 3 tablespoons oil in a small heavy saucepan over moderate heat, stirring, until softened, about 2 minutes. Add vinegar and simmer, whisking, until emulsified, about 1 minute. Season dressing with salt and pepper and keep warm, covered. Crumble bacon.

Arrange bread rounds on 6 plates and divide tomato slices among them, stacking slices and sprinkling some basil and bacon between slices. Sprinkle cheese and remaining basil and bacon over and around tomatoes. Spoon some of warm bacon dressing over and around tomatoes and season with salt and pepper.

Toasts can be made 3 hours ahead and kept in an airtight container at room temperature. Dressing can be made 1 hour ahead and chilled, covered. Reheat before proceeding. Tomatoes can be sliced 1 hour ahead and kept, covered, at room temperature.


courtesy of: "A Lazy Front Porch Supper," Gourmet, July 2003

841. CREAM of CELERIAC SOUP with CRISPY BACON

1 large celeriac, chopped into 1" pieces
1 medium onion, diced
1 medium carrot, chopped into 1" chunks
2 cloves garlic
1 bay leaf
1/2 teaspoon thyme
500ml chicken stock
1 tablespoon lemon juice
1 tablespoon olive oil
100ml milk
3 tablespoons cream
salt & pepper
2 rashers bacon, cut into thin strips

Fry the garlic and onion in a little of the oil until softened. Add the carrot, celeriac, bay leaf, thyme, chicken stock and lemon juice; cover and simmer for approximately 30 minutes until the celeriac is tender. Transfer to a bowl and blend in small batches, transfering the smooth soup back to the saucepan. Stir in the milk and cream, seasoning, and reheat gently until hot (but not boiling). Quickly fry the bacon in a little of the oil until crispy and pile on top of the soup.


courtesy of: Missy, Cheltenham, United Kingdom / Food-Fan.net

840. BACON TOPPED SPINACH and STRAWBERRY SALAD

makes 6 servings


FOR SALAD:
1/2 pound fresh strawberries
1 (6 oz) package pre-washed baby spinach leaves
1 cup bacon, cooked and crumbled
1 small, red onion, cut into thin rings

FOR DRESSING:
1/4 cup sugar
1/4 teaspoon Worcestershire sauce
1/4 teaspoon paprika
1/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
1 tablespoon sesame seeds, toasted

Wash and hull strawberries; set aside to drain. Place spinach,bacon and red onion into large salad bowl. Cut strawberries into halves or quarters and add to spinach mixture. In small bowl, whisk together dressing ingredients. Pour dressing over the spinach mixture and toss to coat.


courtesy of: Hormel Foods

839. SHRIMP with BACON-CHEESE POLENTA

makes 4 to 6 servings


1/2 teaspoon salt, plus more to taste
1 cup polenta
8 slices thick-cut bacon
2 bunches (about 16) green onions
3 medium tomatoes
1/4 teaspoon freshly ground black pepper
3 cloves garlic
1 1/4 pounds peeled and deveined shrimp
1/2 cup dry white wine
2 tablespoons butter
1 cup (about 4 oz.) grated cheddar cheese

In a medium saucepan, bring 3 1/2 cups water to a boil. Add 1/2 tsp. salt. Pour in polenta in a thin stream, whisking constantly, and whisk until mixture comes to a steady simmer. Reduce heat to maintain a gentle simmer, cover, and stir every 5 minutes until done, about 25 minutes total.

Meanwhile, in a large frying pan over medium-high heat, cook bacon until fat renders and edges start to brown and crisp. While bacon cooks, trim stems and ends of green onions, leaving onions as intact as possible. Drain bacon on paper towels, chop, and set aside.

Remove all but 1 tbsp. bacon fat from the pan. Add whole green onions and cook until soft and starting to brown, about 3 minutes; turn and brown opposite sides, about 3 minutes more. While green onions cook, halve tomatoes along the equator and sprinkle cut sides with salt and pepper. Chop garlic. Set both aside.

Transfer green onions to a baking sheet or platter and cover to keep warm. Put tomato halves cut side down in pan with bacon fat and cook until starting to brown, about 3 minutes. Turn and cook until heated through and a bit soft, about 3 minutes more. Transfer to baking sheet with green onions to keep warm.

Add garlic to pan and cook, stirring, until fragrant, about 1 minute. Add shrimp and cook, stirring constantly, until starting to turn pink, 1 to 2 minutes. Pour in wine and continue cooking, stirring and scraping up any browned bits from the pan, until shrimp is cooked through, about 2 minutes. Remove from heat.

Stir butter, cheese, and bacon into polenta. Divide polenta among 4 to 6 plates and top with shrimp and remaining liquid in the pan, dividing evenly. Set a tomato half and several green onions beside polenta. Serve immediately.


courtesy of: Sunset, June 2007

838. CHEDDAR RAVIOLI with CABBAGE and BACON

Ravioli:
2 strips bacon
olive oil
fleur de sel
8 (4 by 4-inch) sheets pasta
1 egg white
4 ounces cheddar
1 teaspoon dried juniper berries, finely chopped
2 leaves cabbage

Beef Sauce:
1/2 cup beef stock
1 tablespoon olive oil
Cracked pepper

Preheat oven to 450 degrees F. Mold the strips of bacon into a circular disk shape, then bake until crisp, about 15 minutes. Bring a large pot of water to a boil and season with olive oil and fleur de sel. Brush 1 side of the pasta sheets with egg white. Cut out 1-inch squares of cheese and place in the center of the pasta sheet. Sprinkle juniper berry and black pepper on top. Seal the pasta with another sheet and press the edges together firmly. Use a 3-inch diameter circular cookie cutter to remove edges of the pasta to make the ravioli shape. Cook the raviolis for 5 minutes in boiling water and drain. Using a small pot, add the beef stock and season with olive oil and pepper. Bring to a boil. Create a cylinder shape using 1 cabbage leaf. Finely chop the other cabbage leaf and place in the center of the cabbage cylinder. To plate, place 2 raviolis on 1 side, and the cabbage on the other side. Wedge a disk of bacon in the cabbage. Garnish with beef sauce.

Coriander Sauce:
1 teaspoon coriander seeds
1 teaspoon paprika
2 tablespoons lemon juice

Combine all ingredients.


courtesy of: Chef Laurent Sturbois Hyatt, Paris, France / Follow That Food, Episode FLFTF-150F, Fine Living

837. MUSHROOM BACON RAVIOLI

makes 4 servings


1/2 cup button mushrooms, thinly sliced
1/2 cup crimini mushrooms, thinly sliced
2 cloves garlic, minced
2 tablespoons oil
1/4 cup bacon bits
1-1/2 cups all-purpose flour
1 teaspoon salt
1 egg, beaten
1 egg yolk, beaten
1 tablespoon olive oil
1/3 cup water

Heat olive oil in a skillet over medium-high heat and sauté garlic until tender. Stir in the mushrooms and cook until most of the liquid has evaporated. Add the bacon bits and allow mixture to cool. Sift together flour and salt in a bowl. Mix together eggs and oil and mix into the flour with your hands. Add water bit by bit as necessary to form into a satiny ball of dough. Quarter the dough and place one piece on a lightly floured surface. Roll dough thin enough that you can see the table through it or can see through it when held up to the light. Repeat with a second piece of dough. Place a teaspoon of prepared mushroom filling about an inch from the upper edges of one of the rectangles. Continue spooning mushroom filling as if the rectangle were divided in a grid and you were placing the mixture in the middle of each square. Layer the other piece of dough over top. Seal the top edges togehttp://www.blogger.com/img/gl.link.gifther and work your way down, sealing around the mushroom mixture to form pockets. Cut into squares to form ravioli and repeat with the remaining ingredients. Boil ravioli in salted water for 6-8 minutes to serve.


courtesy of: Ken Sloan, Montreal, Quebec, Canada / A Food Year

836. FIVE-SPICE DUCK with BUTTERNUT SQUASH RAVIOLI with BACON and BROCCOLI RABE

makes 4 servings

Duck
2 cups plum wine*
2 5-pound ducks, thawed if frozen
1 1/2 tablespoons Chinese five-spice powder**
1 1/4 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon (scant) ground ginger
1 tablespoon olive oil

Ravioli
9 ounces butternut squash or mushroom ravioli
8 ounces smoked bacon, chopped
1 large sweet onion (such as Vidalia or Maui), thinly sliced
2 tablespoons (1/4 stick) butter
1 large bunch broccoli rabe (rapini), thick stems trimmed, tops coarsely chopped

For duck:
Boil plum wine in heavy medium saucepan until syrupy and reduced to generous 1/3 cup, about 16 minutes. (Can be made 1 day ahead. Let stand at room temperature. Rewarm over low heat before using.)

Using heavy large knife, cut each duck lengthwise in half. Cut away backbone. Cut off leg-thigh pieces, then cut off breast pieces; trim excess fat. Remove bones from breast pieces. Transfer leg-thigh pieces and breast pieces to platter (reserve remaining duck trimmings for another use).

Preheat oven to 375°F. Mix Chinese five-spice powder, salt, ground black pepper, and ground ginger in small bowl. Rub spice mixture all over duck pieces. Heat olive oil in heavy large ovenproof skillet over medium-high heat. Add leg-thigh pieces and cook until deep brown, about 4 minutes per side. Cover skillet and roast duck in oven until cooked through, about 45 minutes. Transfer duck to plate; cover with foil to keep warm.

Heat same skillet over medium-high heat. Add duck breasts to skillet; cook to desired doneness, about 10 minutes per side for medium.

Meanwhile, prepare ravioli:
Cook ravioli in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Cook bacon in heavy large skillet over medium heat until crisp, about 8 minutes. Transfer bacon to paper towels. Discard all but 2 tablespoons drippings in skillet. Add onion to skillet; sauté until tender and golden, about 12 minutes. Add butter, then broccoli rabe and sauté just until broccoli rabe begins to wilt. Add ravioli; stir until heated through. Stir in bacon. Season with salt and pepper. Divide ravioli mixture among 4 plates. Arrange duck leg-thigh pieces atop ravioli. Thinly slice duck breasts and fan out alongside. Drizzle with reduced plum wine syrup and serve.

*Plum wine is available at Asian markets, liquor stores, and in the liquor section of some supermarkets.

**Chinese five-spice powder is a spice blend that usually contains ground anise, cinnamon, star anise, cloves, and ginger; available in the spice section of most supermarkets.


courtesy of: Bon Appétit, September 2004

835. WISCONSIN CRANBERRY, BROCCOLI and BACON SALAD

4 cups fresh broccoli
red onion slices to taste
1/2 cup dried cranberries
1/2 cup mayonnaise
1/2 cup sour half and half
3 tablespoons sugar
6 slices bacon

In a medium frying pan, cook bacon until crisp. Set aside and cool. Wash broccoli and cut into bite size pieces; add onion and dried cranberries. In a small bowl, mix together mayonnaise, half and half and sugar. Pour over salad and toss gently. Chill for 3 hours. Remove just before serving, sprinkle crumbled bacon over top.


courtesy of: Cranberry Products from Urban Best, 6011 Washington Street, Wisconsin Rapids, Wisconsin 54494, 715-423-5200

834. BACON TWISTED GLAZED DUCK SKEWERS

2 duck breasts, skinless, boneless
8 slices bacon, thick
salt and pepper to taste
1/3 cup cranberry pomegranate preserves
1/4 cup honey
2 tablespoons orange juice

Remove any excess fat from duck breasts and slice into 1/4 inch thin, long slices. Assemble each duck slice onto a skewer. Cut each bacon strip in half lengthwise, then attach end of bacon strip on tip of skewer and spiral bacon tightly around duck slice. Season each skewer with salt and pepper. Place skewer on the ends of a baking dish (dish will act as a drip pan for grease). Bake in a 375 degrees F oven for 18-22 minutes. Meanwhile, whisk together the Cranberry Pomegranate Preserves, honey and orange juice in a medium bowl. Season with salt and pepper. Once duck has cooked 10 minutes, begin basting with glaze every 3-4 minutes until duck is finished cooking.

*If using wooden skewers, make sure to soak skewers for at least 20 minutes in water before assembling duck onto skewers.


courtesy of: Robert Rothschild Farm, 3143 E US Highway 36, Urbana, Ohio 43078, 800-356-8933

833. BIBB SALAD with PISTACHIOS, CHEVRE and BACON and POMEGRANATE VINAIGRETTE

yields 4 servings


2 heads Bibb lettuce, leaves separated, rinsed well and blotted dry
1 cup pomegranate vinaigrette (recipe follows)
¼ cup, crisp cooked bacon, crumbled
¼ cup pistachios, toasted
4 tablespoons Chevre or other mild goat cheese, crumbled
2 teaspoons cracked black pepper
2 tablespoons fresh pomegranate seeds

Toss lettuce with enough vinaigrette to coat leaves. Assemble on plate to resemble a head of lettuce and sprinkle with bacon, chevre, pistachios and pepper. Top with pomegranate seeds.


Pomegranate Vinaigrette

yields 1 cup

1 tablespoon shallots, minced
2 tablespoons pomegranate molasses
2 tablespoons pomegranate juice
1 tablespoon honey
¼ cup red wine vinegar
¾ cup canola oil
Kosher salt, to taste
white pepper, to taste

Combine first 5 ingredients in bowl and whisk to blend, drizzling in oil until vinaigrette emulsifies and turns slightly creamy and thick. Season to taste with salt and pepper.


courtesy of: Paul Constantine, Café Caprice, Austin, Texas, 900 W 10th Street, Austin, Texas 78703-4928, (512) 477-5576

832. MINI PENNE with GRAPE TOMATOES, SCALLIONS and BACON

yields 4-6 servings


1 cup (8 ounces) bacon, diced
4 tablespoons extra virgin olive oil
3/4 cup (2 bunches) scallions, chopped
1 pint grape tomatoes, cut in halves
salt to taste
freshly ground black pepper to taste
1 box (16 ounces) mini penne
1 cup Parmigiano cheese, grated

Bring a large pot of water to a boil. Cook bacon in a large skillet over medium heat until crispy. Drain. Set aside. Wipe out skillet. Heat olive oil in same skillet. Add scallions. Saute until tender. Add grape tomatoes and cook for 1 minute. Season with salt and black pepper. Cook pasta according to package directions. Drain and add pasta to sauce. Add bacon. Mix well. Add parmigiano cheese and mix well before serving.


courtesy of: Barilla America, Inc.

831. BACON ASPARAGUS PIZZA

5 thick slices bacon, cut into 1 inch pieces
1 unbaked pizza crust
1 pound shredded mozzarella cheese
1 cup chopped fresh asparagus
1 cup halved cherry or grape tomatoes
1 (11 ounce) log fresh chevre (goat cheese)
1 teaspoon red pepper flakes
freshly ground black pepper to taste

Preheat the oven to 375 degrees F. Place bacon in a skillet over medium-high heat. Cook for a few minutes to release most of the grease, but do not cook until crisp. Remove to paper towels to drain. Spread the pizza crust out on a pizza pan or large baking sheet. Top with mozzarella cheese, bacon pieces, asparagus, and tomatoes. Dot with goat cheese, then season with red pepper flakes and black pepper. Bake for 15 to 20 minutes in the preheated oven, until the crust is golden brown underneath when you lift it up to take a peek. Let cool for about 5 minutes before slicing and serving.


courtesy of: luandian.net

830. FUSILLI with ASPARAGUS and BACON

makes 4 servings


4 oz sliced bacon, cut crosswise into 1/2-inch pieces
2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
1 1/2 lb asparagus, trimmed and cut on a long diagonal into 1/2-inch-thick slices
1 lb fusilli (short corkscrew pasta)
1/2 cup finely grated Parmigiano-Reggiano (1 1/2 oz) plus additional for serving

Cook bacon in a 12-inch heavy skillet over moderately high heat, stirring occasionally, until browned and crisp, about 6 minutes. Transfer bacon with a slotted spoon to paper towels to drain. Pour off all but 2 tablespoons fat from skillet, then add oil and onion to skillet and cook, stirring occasionally, until onion is golden, about 4 minutes.

Add asparagus and sauté, stirring, until crisp-tender, 4 to 5 minutes. Season with salt and pepper.

While onion is cooking, cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1 cup pasta cooking water and drain pasta in a colander.

Return pasta to pot along with asparagus mixture, 1/2 cup pasta cooking water, and cheese. Add remaining 1/2 cup cooking water to skillet and deglaze by boiling, stirring and scraping up brown bits, 1 minute. Add to pasta and toss over moderately low heat until combined well, about 30 seconds.

Serve pasta sprinkled with bacon and with additional cheese on the side.


courtesy of: Gourmet, May 2002

829. PEANUT BUTTER, APPLE, and BACON SANDWICHES

makes 2 sandwiches


1/2 cup creamy or chunky peanut butter
4 large slices whole-wheat bread (each about 5 by 5 inches), toasted lightly
8 slices bacon, cooked until crisp and drained on paper towels
1 small crisp apple (such as Royal Gala), cored and sliced thin
1/2 cup alfalfa sprouts

Spread peanut butter evenly on bread slices. Layer bacon, apple slices, and sprouts on 2 bread slices and top with remaining bread slices.


courtesy of: Gourmet, April 1996

828. ROAST POTATOES with BACON and ALFALFA

serves 4


4 large brushed potatoes
4 bacon rashers, rind removed
sour cream, to serve
1 small avocado, halved, stone removed, peeled, sliced
alfalfa sprouts, to serve
salt & freshly ground pepper

Preheat the oven to 220°C. Prick the potatoes several times with a sharp knife. Place on a baking tray and bake for about 50-60 minutes or until tender. Preheat grill to high, grill the bacon until golden and crisp. Break into large pieces. Cut a cross on the potatoes top of the potatoes and open slightly. Top with sour cream, bacon, avocado slices and a handful alfalfa sprouts. Serve immediately.


courtesy of: Louise Pickford / Fresh Living, April 2005, page 60

827. BACON-WRAPPED HALIBUT with SEARED CHERRY TOMATO SAUCE and SMASHED PEAS

makes 4 servings


4 6-ounce halibut fillets
Salt and black pepper
8 center-cut bacon slices
3 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
1 small onion, finely chopped
2 10-ounce boxes frozen peas
1/4 cup fresh flat-leaf parsley, chopped, a generous handful
Zest of 1 lemon
3 tablespoons half-and-half or heavy cream (eyeball it)
1 pint cherry tomatoes
1 large garlic clove, chopped
1/4 cup white wine, a good-size glug
1/4 cup chicken stock, plus another 1/4 cup to reheat peas if necessary (eyeball it)
1/2 cup fresh basil, about 10 leaves, chopped or torn

Season the halibut fillets with salt and pepper, going easy on the salt. Arrange two bacon slices side by side, overlapping slightly. Place one end of a halibut fillet on the edge of the bacon slices. Working in a spiral fashion, wrap and roll the bacon around the fish, pulling gently on the bacon to make both ends end up on the same side of the fillet. This will prevent the bacon from unraveling as it cooks. Reserve the fish in the fridge while you get the smashed peas working.

To a medium saucepan over medium heat, add one tablespoon of the olive oil, once around the pan, then one tablespoon of the butter and the onions. Saute the onions for two minutes, then add the frozen peas, and raise the heat a bit. Stir the peas to heat them through and allow the liquid to evaporate. When the peas are heated through, add half of the parsley, the lemon zest, half-and-half or cream, salt, and pepper to the pan and smash it all together using a potato masher or fork. Turn the heat off and cover the peas with a lid or some foil to keep them warm.

Preheat a large nonstick skillet over medium heat with a tablespoon of the olive oil. Add the bacon-wrapped halibut to the hot skillet, bacon-end side down first, and cook them for two minutes or three minutes on each of the four sides. Don't turn the fillets until the bacon is crispy looking on each side.

While the halibut cooks, start the seared cherry tomato sauce. Preheat a small skillet over high heat with the remaining tablespoon of extra-virgin olive oil; once it is screaming hot, add the cherry tomatoes, season them with salt and pepper, and sear them for a minute without moving them. Turn the heat down to medium and shake the pan, add the garlic, and continue to cook for a minute. Next, add the white wine and cook until it has almost completely evaporated, then add a fourth cup of chicken stock. Bring the sauce to a bubble and remove it from the heat. Add the basil and the remaining tablespoon of butter and stir them to combine and melt the butter.

If the smashed peas need to be reheated, put the pot over medium heat, add a fourth cup of chicken stock, and stir until the peas are steaming.

To serve, spoon a portion of the smashed peas in the center of a dinner plate, arrange a bacon-wrapped halibut fillet on top of the peas, and top it with some of the seared cherry tomato sauce and the remaining parsley.


courtesy of: Rachael Ray Express Lane Meals: What to Keep on Hand, What to Buy Fresh for the Easiest-Ever 30-Minute Meals by Rachael Ray, 2006

826. BLUE MUSSEL SALAD with BACON VINAIGRETTE and VERMOUTH POACHED

yields 6


6 portions halibut
mussels, steamed, and, shucked
30 grams bacon, minced
3 large potato, baked, cooled, medium, diced
1 garlic, clove, minced
2 shallot, diced, finely
1 tablespoon parsley, chopped
60 ml white wine
1 teaspoon olive oil
1 teaspoon Pommery mustard

Preheat a large Paderno saute pan to medium high heat with olive oil then quickly sear both sides of the halibut until golden brown on one side, about 3 minutes then flip halibut and take the pan off the heat. Reserve in a warm area. In a separate preheated Paderno saute pan, saute the shallots, garlic and bacon until the shallots and garlic are translucent and the bacon is thoroughly cooked, remove from pan and deglaze with white wine. Toss together the mussels, potatoes, garlic, shallots, chopped parsley and bacon then add the Pommery Mustard, some olive oil and the simmered white wine that was used to deglaze the pan. Gently toss until thoroughly incorporated and reserve in a warm area.


courtesy of: Stephan Czapalay / Food Network Canada

825. CASSEROLE-ROASTED CHICKEN with PEAS and BACON

a.k.a. Poulet Rôti en Cocotte aux Petits Pois et aux Lardons

makes 4 to 5 servings


1 5-pound boiling hen, with feet if possible
Salt and freshly ground black pepper
3 tablespoons, unsalted butter
2 tablespoons olive oil
2 cups fresh or frozen peas
4 shallots, thinly sliced
1/4 cup dry vermouth or herbaceous dry white wine, such as Muscadet or Vouvray
1/4 cup crème frâiche or heavy cream
1/4 pound bacon, finely diced
12 sorrel leaves, center ribs removed and leaves chopped

Preheat the oven to 475 degrees F.

Rinse the chicken and pat dry. Season the chicken inside and out with salt and pepper. Turn the wings under the bird and tie the legs together.

Melt 1 tablespoon of the butter in the oil in a Dutch oven. Lay the bird on one breast, cover, and transfer to the oven. Roast for 30 minutes. Carefully turn the chicken onto its other breast, cover, and roast for another 20 minutes. Turn the bird on its back, cover, and roast another 20 to 30 minutes, or until the juices run clear when a thigh is pierced. Transfer the chicken to a platter, cover, and keep warm.

Skim the fat from the juices in the casserole and return it to low heat. If using fresh peas, add them now. Add the shallots and cook until soft but not browned, about 2 minutes. Add the vermouth, creme fraiche, and prosciutto, and cook until the liquid is reduced by half about 4 minutes. Pour any juices that have collected around the bird into the pot. Add the frozen defrosted peas, which only need to warm through, and the sorrel.

Remove from the heat, swirl in the remaining 2 tablespoons butter, and pour the sauce into a sauceboat. Serve immediately with the chicken.


courtesy of: Parisian Home Cooking: Conversations, Recipes, and Tips from the Cooks and Food Merchants of Paris by Michael Roberts. William Morrow & Company, 1999

824. BACON-WRAPPED CHICKEN LEGS stuffed with PORK and PISTACHIO served with PEA and BROAD BEAN RISOTTO

makes 6 servings


6 boned-out chicken legs or thighs
sea salt and pepper
approximately 24 rashers, rindless streaky bacon
3 tablespoons olive oil
1 tablespoon sherry vinegar
2 tablespoons Marsala
ladleful of brown chicken stock

Stuffing
350 grams good-quality pork sausage meat
handful of skinned pistachio nuts, roughly chopped
1 egg yolk
4 thyme sprigs, leaves stripped and chopped
handful flat parsley, chopped

Risotto
400 grams risotto rice (such as arborio or carnaroli)
1 liter brown chicken (or vegetable) stock
150 grams shelled broad beans
150 grams peas (or petits pois), thawed if frozen
50 grams freshly grated Parmesan, plus extra shavings to serve
25 grams butter, cut into cubes
handful fresh chives(optional), chopped

sea salt and freshly ground black pepper

To make the stuffing, mix the sausage meat with the pistachio nuts, egg yolk, thyme and parsley. Season well with salt and pepper.

Open out the chicken legs or thighs, season with pepper and divide the stuffing between them. Roll up to enclose. Lay about four bacon rashers on a board, overlapping them slightly. Put one stuffed chicken portion on top and wrap the bacon around to cover completely. Repeat with the rest of the chicken.

Cut six very large pieces of foil. Wrap each chicken parcel tightly in foil, twisting the ends to seal. Roll back and forth to even the shape. Poach the chicken parcels, two or three at a time, in a large pan of boiling water for 25-30 minutes, until the chicken is cooked. Allow to cool in the foil, then refrigerate for 30 minutes (this helps the bacon to ‘set’ around the chicken). Remove the foil and pat dry to remove any excess moisture.

To make the risotto, wash the rice in cold water and strain off. Put into a pan with 500ml of chicken stock, 500ml water and a generous pinch of salt. Bring the liquid to a simmer and blanch the rice for 7 minutes. Drain well and spread out on a lightly oiled tray to cool down.

Heat the olive oil in a large frying pan and carefully sauté the chicken parcels until the bacon is brown and crisp on all sides. Transfer to a warm platter and rest in a warm place.

Deglaze the pan with the sherry vinegar, then add the Marsala and stock. Let bubble to reduce by half, then skim off excess fat and check the seasoning.

To finish the risotto, place the blanched rice in a shallow pan and pour in just enough chicken stock to cover. Bring to the boil quickly and cook until nearly all of the stock has evaporated. Taste the risotto to see if is al dente, adding a little more stock if it needs a bit more cooking. Add the broad beans, peas, Parmesan and a few knobs of butter. Cook for a further few minutes until the beans are tender. Season to taste. Finally add the fresh chives if desired.

Cut the chicken into thick slices and arrange over the risotto. Pour over the Marsala mix and serve immediately.


courtesy of: Gordon Ramsay's Sunday Lunch: And Other Recipes from the "F Word" by Gordon Ramsay (author) and Jill Mead (photographer). Quadrille Publishing, 2006

823. CHICKEN and FENNEL PIE with BACON-BISCUIT CRUST

serves 6 as a main course


For filling
4 cups water
1 3/4 cups chicken broth
1 large whole chicken breast (about 1 pound)
1 chicken leg (about 1/2 pound)
1 teaspoon black peppercorns
1 bay leaf
2 small fennel bulbs (sometimes called anise; about 1 pound)
3 carrots
1 medium boiling potato
1 medium onion
2 garlic cloves
1/2 cup packed fresh flat-leafed parsley leaves
3/4 teaspoon fennel seeds
1/2 stick (1/4 cup) unsalted butter
1/4 cup all-purpose flour

For crust
6 bacon slices
2 3/4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 1/3 cups heavy cream
1 large egg yolk
1 tablespoon whole milk

Make filling: In a 4- to 5-quart heavy kettle combine water, broth, chicken breast and leg, peppercorns, and bay leaf and bring to a boil. Simmer mixture, covered, until breast is just cooked through, about 12 minutes, and transfer breast with tongs to a bowl. Simmer mixture 5 minutes more, or until leg is just cooked through, and transfer leg with tongs to bowl. When chicken is cool enough to handle, remove meat in large pieces, discarding skin and bones, and put in a large bowl. Pour broth through a fine sieve into a bowl and return to cleaned kettle. Trim fennel stalks flush with bulbs, discarding stalks, and halve bulbs lengthwise. Thinly slice fennel crosswise and cut carrots into 1/2-inch-thick slices. Peel potato and cut into 1/2-inch cubes. Thinly slice onion. Simmer vegetables in broth until just tender, 8 to 10 minutes, and with a slotted spoon add to chicken. Measure out 2 cups stock and reserve remainder for another use. Mince garlic and finely chop parsley. Add garlic, parsley, and fennel seeds to chicken mixture.

In a heavy saucepan melt butter over moderately low heat and stir in flour. Cook roux, stirring, 3 minutes and whisk in 2 cups stock in a stream. Bring mixture to a boil, whisking, and simmer sauce, whisking, 5 minutes. Season sauce with salt and pepper and pour over chicken mixture, stirring gently to combine. Filling may be made 1 day ahead and cooled completely before being chilled, covered. Reheat filling before proceeding. Spoon filling into a 12-inch (10-cup) round baking dish.

Preheat oven to 450°F.

Make crust: Chop bacon and in a heavy skillet cook over moderate heat, stirring, until crisp. Transfer bacon with a slotted spoon to paper towels to drain, reserving 1 tablespoon bacon fat, and mince.

Into a bowl sift together flour, baking powder, and salt. Add cream, bacon, and reserved fat and with a fork stir until mixture just forms a dough. Gather dough into a ball and on a lightly floured surface with a floured rolling pin roll out into a 12 1/2-inch round (about 1/2 inch thick). Trim dough to create a 12-inch round and with a large knife cut dough into 12 wedges. Arrange wedges on filling in overlapping pairs. In a small bowl whisk together yolk and milk and lightly brush onto crust.

Bake pie in middle of oven until crust is puffed and golden and filling is bubbling, 20 to 25 minutes. Serve pie warm.


courtesy of: Gourmet, November 1998

822. FRITTATA with BACON, RICOTTA and GREENS

serves 6


12 oz bacon, cut into ½-inch pieces
1 cup shallots, sliced
12 cups spinach greens, coarsely chopped
12 eggs
½ tablespoon salt
1 cup parmesan cheese, grated
12 oz ricotta

Preheat oven to 350. Cook bacon until crisp. Transfer bacon to paper towels to drain; pour bacon fat into a bowl and reserve. Return 2 tbsp fat to skillet. Add shallots and sauté over medium heat until golden, about 4 minutes. Add half of spinach and toss until beginning to wilt, about 1 minute. Add remaining spinach and sauté until wilted, tender, and dry, about 15 minutes. Transfer spinach to a plate to cool. Rinse and dry skillet. Beat eggs and salt to blend in large bowl. Whisk in ¾ c parmesan, then spinach and half of bacon. Stir in ricotta, leaving some clumps. Heat 1 tbsp reserved bacon fat over medium heat. Pour in egg mixture; spread spinach evenly. Cook over medium heat until frittata is just set at edges, about 10 minutes. Transfer to oven and bake until just about set, 20 minutes. Cut around frittata to loosen; slide out onto platter. Let cool 30 minutes and slice into wedges.


courtesy of: Chef Jennifer Packman / St. Clement Vineyards, 2867 St. Helena Highway North, St. Helena, California

821. PENNE with RICOTTA and BACON

1 pound penne
8 slices bacon (about 1/2 pound)
1/2 large onion, sliced
15 ounces whole-milk ricotta cheese, at room temperature
10 fresh basil leaves, chopped

In a large pot of boiling salted water, cook the penne until al dente. Reserve one ladle of cooking water, then drain the pasta and transfer to a serving bowl. In a medium skillet, fry the bacon until crisp and transfer to a plate, leaving the bacon fat in the skillet. Add the onions to the skillet and cook until golden, about 10 minutes. Stir the onions and ricotta into the pasta along with the reserved pasta cooking water. Crumble the bacon and sprinkle it over the pasta along with the basil.


courtesy of: Deanna Tennison Beler / Every Day with Rachael Ray, December-January 2007

820. PENNE with ZUCCHINI, BACON and PARMESAN

1 pound penne rigate pasta
4 ounces bacon, sliced into 1/2-inch pieces
2 pounds zucchini, (about 2 large), diced
1/2 to 1 cup reserved pasta water
3/4 cup very loosely packed, finely grated Parmigiano-Reggiano
Coarse salt and cracked black pepper

Cook the pasta in boiling, salted water to al dente. Drain the pasta, reserving 1 cup of the cooking water. Return the pasta to the pot and set aside.

In a large saute pan, add the bacon and cook until the fat is rendered and the bacon is crispy. Add the zucchini and cook until it starts to soften. Place the cooked pasta over low heat. Add the reserved pasta water, cooked bacon, zucchini and the grated cheese. Toss to combine. Season with salt and pepper. Taste and adjust seasonings. Serve immediately.


courtesy of: Kathleen Daelemans, Cooking Thin

819. MINESTRONE SOUP with CHUCK ROAST, BACON and COCA COLA

yields 6 servings

2 1/2 lb. blade chuck roast or meaty soup bones
2 1/2 quarts water
2 teaspoons salt
1 small onion
1/2 cup celery leaves
1 bay leaf
2 slices bacon, diced
1 1/2 cups kidney beans
1/2 cup green beans, chopped
1/2 cup celery, diced
1/2 cup green peas
1/2 cup zucchini, thinly sliced
1/2 cup carrots, thinly sliced
1/4 cup onion, diced
1/4 cup parsley, chopped
1 clove garlic, minced
1/2 cup (2 oz.) elbow macaroni
1 can (6 oz.) tomato paste
1 cup Coca-Cola
1 tablespoon olive oil
1 tablespoon Worcestershire sauce
1 tablespoon Italian seasoning
1 tablespoon salt
1/4 teaspoon black pepper
Parmesan cheese, grated (optional)

In a large pan, place the meat, water, salt, small onion, celery leaves, and bay leaf. Cover and simmer about 2-1/2 hours until the meat is tender. Remove the meat. Strain the broth (should measure 2 quarts). Add ice cubes to the broth to harden the fat and remove the fat. Discard the fat.

Finely dice the meat, discarding any fat and bones (should be about 2 cups). In a 5 to 6 quart kettle or Dutch oven, combine the beef broth and the meat. Place over low heat while preparing the rest of the ingredients.

Pan-fry the bacon until crisp. Add the bacon and the drippings and all the remaining ingredients, except Parmesan cheese, to the broth. Cover and simmer about 30 minutes, until the vegetables and macaroni are tender. Serve sprinkled with Parmesan cheese, if desired. Makes about 3 quarts.


courtesy of: "International Cooking with Coca-Cola”, a give-away pamphlet from The Coca-Cola Company, 1981

818. WILD GRILLED BACON-WRAPPED DUCK BREASTS

4 duck breasts
1 1-liter bottle of Coca Cola
1 package of hot links
whole milk
bacon
jalapenos fresh or sliced
cream cheese
barbecue sauce
Cajun Seasoning

First and most important, if you don't want the extreme wild gamey taste, marinate the duck breast fillets for 48 to 72 hours before grilling. Marinate the breasts for 48 hours in a covered dish filled with Coca Cola. You'll have to drain the old coke and add new coke periodically whenever the coke lightens in color. Then after 48 hours of marinating in coke, marinate the breast fillets in whole milk for another 24 hours. Some people like to use Italian dressing instead of milk.

Next, cut each fillet along the side (don't cut entirely in half) creating a pocket in order to stuff the fillets (cut fillets to make it like a hotdog bun or taco shell).

In each of the pockets that you just cut in the fillets, stuff a slice of cream cheese, a long cut of hot link or Cajun sausage, and jalapeno slices.

Season the entire breast fillet inside and out to taste with Cajun Seasoning.

Now roll each of the stuffed fillets in bacon and use tooth picks to hold everything together (Hint: buy/use expensive bacon for enhanced flavor).

Grill over medium heat (add some water soaked hickory or mesquite wood chips to your coals for that smoked flavor) occasionally turning fillets. Pour on your favorite BBQ sauce. Cook until desired level (medium, well done, etc.). Don't over cook - it will dry out the breasts. Cooking time is about 15 - 30 minutes. This one takes patience, but it is well worth the wait. Enjoy!


courtesy of: Adrian Sample / Slap Ya Mama Cajun Seasoning, Walker & Sons, Inc., P.O. Box 1016, Ville Platte, Louisiana 70586

817. WILD GAME JAMBALAYA with ALLIGATOR TAIL, WILD BOAR BACON, and KANGAROO SAUSAGE

yields 12 entree servings


1 pound alligator tail meat, cubed
2 tablespoons Cajun spice mix
1 cup cubed wild boar bacon
1 pound kangaroo sausage, sliced into rounds
1 yellow onion, peeled and diced
2 red bell peppers, stemmed, seeded and diced
2 cups diced celery
2 (6-ounce cans) tomato paste
1 (28-ounce can) tomatoes
2 quarts low-sodium chicken stock
4 cups uncooked long grain white rice

In a large bowl, toss the alligator with the Cajun spice mix and reserve. In a large Dutch oven over medium heat, brown the bacon. Drain on a paper towel-lined plate. Add the sausage to the pan and fry until browned. Remove the sausage to a bowl. Add the alligator meat to the pan and cook until browned on all sides. Remove the alligator meat and add it to the sausage. Add the bacon to the same bowl. Add the onion, bell peppers and celery to the pan and cook, stirring occasionally, until the onions start to brown. Add the tomato paste and stir to coat the vegetables with the paste. Then let the mixture cook, without stirring, until the tomato paste darkens a little. Add the tomatoes and the juice from the can, and stir to incorporate. Add 2 cups of the chicken stock and stir. Add the bacon, alligator and sausage, then stir in the rice and the rest of the chicken stock. Cover and cook for about 25 minutes, until the rice is cooked through. Adjust the seasonings and serve hot.


courtesy of: Fiery-Foods.com, Sunbelt Shows, Inc., P.O. Box 4980, Albuquerque, NM 87196, USA (505) 873-8680

816. BACON, APPLE and CHEDDAR GRILLED PIZZA

olive oil for brushing
8 ounces cheddar, grated
1 package personal-sized pre-cooked pizza crusts (2 crusts total)
1 apple, cored and thinly sliced (a hard, tart apple like Granny Smith is best)
4 slices cooked bacon, crumbled

Preheat the grill to high (10 to 15 minutes, lid closed). When the grill is hot, set the topping ingredients next to the grill. Brush the top of the pizza crusts lightly with olive oil. Place them oil-side-down on grill, and cook until the crusts begin to brown, about 3 minutes. Brush the second side of the crusts lightly with oil, and flip. Sprinkle the grated cheese evenly over the crusts. Top with the apple slices and crumbled bacon. Close the grill lid and cook until the cheese is melted, 3 to 5 minutes. Remove the pizzas from the grill to a cutting board and let rest for about 3 minutes before cutting into wedges.


courtesy of: The Nibble: Great Food Finds, 15 West 72nd Street, New York, New York 10023

815. TAGLIATELLE with BACON and PESTO

serves 4

15ml spoon olive oil
2 cloves garlic, crushed
375 grams unsmoked rindless bacon, cut into strips
500 grams tagliatelle
142ml carton double cream
1 jar green pesto
25 grams Formaggio da Pasta cheese
salt and freshly ground black pepper
fresh basil
pitted black olives

Heat the oil in a saucepan, add the garlic and bacon and cook over a medium heat for 5 to 6 minutes, stirring occasionally. Meanwhile, cook the pasta following the pack instructions. Drain the pasta, add to the bacon mixture and stir in the cream, pesto, cheese and seasoning to taste. Cook for 1 to 2 minutes and transfer to a warmed serving dish. Garnish with the basil and olives and serve immediately.


courtesy of: Roma Foods, Merrywell Industrial Estate, Ballymount, Dublin 12

814. SMOKED SALMON BAGELS with BACON and CREAM CHEESE

4 poppy seed bagels, cut through the middle
4 rashers maple-flavoured bacon
50 grams herb and garlic cream cheese
40 grams cold smoked salmon trimmings
Lemon wedges, to garnish

Toast the inside cut edge of the bagels under a preheated grill. Carefully cook the bacon under the grill until crispy. Spread the cream cheese evenly on both sides of the toasted bagel. Top one half of each bagel with the bacon and slices of salmon. Put on the top half of the bagel. Serve with the lemon wedges.


courtesy of: Salmon Recipes, Nordhus, North Ness Business Park, Lerwick, Shetland ZE1 0LZ, UK

813. COLLARD, BACON and ANDOUILLE SAUSAGE COBBLER with CORNMEAL BISCUITS

makes 8 to 10 servings


BISCUITS
1 cup all-purpose flour
1/2 cup coarse yellow cornmeal
2 1/2 teaspoons baking powder
1 teaspoon sugar
1/2 teaspoon salt
5 tablespoons cold unsalted butter, cut into small pieces
3/4 cup half-and-half

COLLARDS
1/2 pound slab bacon, cut into 1-by-1/2-inch sticks
1 large sweet onion, thinly sliced
3 garlic cloves, minced
4 ounces spicy andouille sausage, halved lengthwise and sliced 1/4 inch thick
4 cups Turkey Stock or chicken stock
4 pounds collard greens—thick stems and inner ribs removed, leaves cut into 1-inch ribbons
1 cup plus 2 tablespoons half-and-half
2 tablespoons cornstarch dissolved in 1/4 cup water
Salt and freshly ground pepper

Make the biscuits: In a food processor, pulse the flour, cornmeal, baking powder, sugar and salt. Add the butter and pulse until it’s the size of small peas. Add the half-and-half and pulse just until the dough comes together. Transfer the dough to a lightly floured work surface and knead 2 or 3 times. Flatten the dough slightly and roll it out to a 10-inch square. Cut the dough into 2-inch squares and refrigerate on a baking sheet.

Make the collards: In a large pot, cook the bacon over moderate heat until golden and the bacon fat is rendered, about 8 minutes. Using a slotted spoon, transfer the bacon to a plate. Discard all but 1 tablespoon of fat from the pot. Add the onion and garlic and cook over moderate heat, stirring, until softened, 6 minutes. Add the bacon, andouille and 3 cups of the Turkey Stock and bring to a boil over high heat. Add the collards in 3 batches, stirring so each batch wilts before adding more. Cover and simmer over low heat until the collards are very tender, 30 minutes.

Preheat the oven to 375°. Add 1 cup of the half-and-half and the remaining 1 cup of stock to the collards and bring to a boil. Stir the cornstarch slurry and add it to the pot. Cook, stirring, until thickened, 2 to 3 minutes. Season with salt and pepper.

Transfer the collards to a large ceramic or glass baking dish. Top with the biscuit squares, overlapping them slightly, and brush the tops with the remaining 2 tablespoons of half-and-half. Season the biscuits well with pepper and bake for 50 minutes, or until the greens are bubbling and the biscuits are golden. Let rest for 20 minutes before serving.

MAKE AHEAD: The recipe can be prepared through Step 3 one day ahead; refrigerate the biscuits and collards separately.


courtesy of: Grace Parisi, "Best Holiday Dishes," Food & Wine, November, 2006