904. MINI CHICKEN POT PIES with BACON and MARJORAM

makes 4 servings


5 applewood-smoked bacon slices
1 1/2 cups chopped onion
12 ounces peeled whole baby carrots (about 2 1/2 cups)
1 8-ounce package trimmed haricots verts or other slender green beans, halved crosswise
4 teaspoons chopped fresh marjoram
1 3/4 cups low-salt chicken broth
2/3 cup plus 1 tablespoon crème fraîche
3 cups coarsely shredded chicken from 1 small purchased roasted chicken (skin removed)
1 sheet frozen puff pastry (half of 17.3-ounce package), thawed

Preheat oven to 450°F. Cook bacon in heavy large skillet over medium heat until crisp. Drain on paper towels. Chop bacon. Add onion to drippings in skillet; sauté until tender and golden, about 8 minutes. Add next 3 ingredients; stir 1 minute. Add broth; bring to boil over high heat. Reduce heat to medium-high and boil until vegetables are almost tender and some liquid is reduced, about 8 minutes. Stir in 2/3 cup crème fraîche, chicken, and bacon. Bring to simmer. Season with pepper. Divide among four 2-cup soufflé dishes.

Unfold puff pastry onto work surface; roll out to 12-inch square. Cut into 4 equal squares. Top filling in soufflé dishes with pastry; fold edges down onto rims of dish. Brush top of crusts (not edges) with remaining 1 tablespoon crème fraîche. Cut small X in center of crusts; pierce all over with fork. Bake until crusts are golden brown and filling is heated through, about 22 minutes.

NOTE: You can also make one large pot pie. Place the filling in a 9-inch-diameter deep-dish pie dish. Set the 12-inch pastry square over the filling, then fold down the edges onto the rim. Baking time will still be about 22 minutes.


courtesy of: Bon Appétit, October 2007

903. BRAISED ABALONE in OYSTER SAUCE with BACON and BROCCOLI

250 grams canned abalone
50 grams bacon
2 heads broccoli
½ cup cooking oil

Stock:
250 grams retained abalone juice
2 tablespoons Chinese wine
1 stock scallions
1 slice ginger
½ cup water

Seasoning:
25 grams oyster sauce
1 teaspoon rice wine
1/4 teaspoon salt
1 teaspoon sugar

1 teaspoon corn starch

Drain canned abalone and separate abalone juice. Cut abalone in to thin slices. Prepare stock. Add abalone in to stock for 15 minutes under low heat. Remove abalone and drain; retain stock and add 1 cup of water to stock. Cut bacon in to bits. Fry in cooking oil until crispy. Drain and set aside. Bring a pot of water to a boil, about 1 litter. Add 1 pinch of salt. Add broccoli to boiling water for about 60 seconds, cool and drain. Using a large bowl, arrange abalone on the sides of the bowl. Place broccoli green side down over the abalone until bowl is full and packed. Prepare seasoning by mixing all of them together, Heat wok and add seasoning and half cup of stock. Bring to a boil. Dilute corn starch with some stock and add to seasoning until thick. Place a large plate over the abalone-broccoli bowl face down. Turn them over so that the bowl will release its shape on to the place. Pour seasoning over the broccoli. Sprinkle bacon bits over the preparation as garnish.


courtesy of: Tasek.net (Recipe): the making of good food

902. EGG-FRIED RICE with BACON and GINGER

serves 4


3 tablespoons peanut oil
4 eggs, lightly beaten
Kosher salt and freshly ground pepper
4 thick-cut slices of bacon, sliced crosswise into 1/2-inch pieces
4 garlic cloves, minced
1 1/2 tablespoons minced fresh ginger
1 medium onion, finely chopped
2 tablespoons dry sherry
1 teaspoon sugar
2 1/2 tablespoons oyster sauce
2 1/2 tablespoons soy sauce
1 teaspoon Asian sesame oil
5 scallions, thinly sliced

In a large wok, heat 2 tablespoons of the peanut oil until very hot. Season the eggs with salt and pepper and pour into the wok. Scramble the eggs over high heat until just cooked through, about 1 minute. Transfer to a paper towel-lined plate.

Add the bacon to the wok and cook, stirring occasionally, until crisp, about 4 minutes. Using a slotted spoon, transfer the bacon to the plate with the eggs. Drain off the bacon grease and wipe out the wok.

Heat the remaining 1 tablespoon of peanut oil in the wok. Add the garlic and ginger and cook over high heat for 1 minute. Add the onion and cook until golden, about 3 minutes. Stir in the sherry and sugar and cook until the sherry is reduced by half, about 30 seconds. Add the rice, oyster sauce, soy sauce, sesame oil, reserved eggs, bacon and all but 2 tablespoons of the scallions. Season with salt and stir- fry until the rice is hot, about 2 minutes. Transfer to a serving bowl, sprinkle with the remaining scallions and serve.


courtesy of: Kylie Kwong, "TV Chefs Share their Best Recipes," Food & Wine, March 2007

901. BACON-FRIED QUAIL with ONION GRAVY

yields 15 servings


30 quail, cleaned
salt
pepper
all-purpose flour
8 slices bacon
2 cups peanut oil
1/4 cup all-purpose flour
1 cup water
2/3 cup minced onion
dash of garlic salt

Sprinkle quail with salt and pepper to taste; dredge in flour, and set aside. Fry bacon in a large skillet. Remove bacon, reserve for other uses. Add peanut oil to drippings in skilled; heat over medium heat. Add quail; cook 10-12 minutes on each side or until done. Remove quail from pan; drain on paper towels. Reserve 1/4 cup drippings in pan. Add flour to drippings, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add water, stirring well. Add onion and cook over medium heat, stirring constantly, until thickened and bubbly. Stir in 1/2 tsp. salt, 1/8 tsp pepper, and garlic salt.


courtesy of: The Virginia Waterfowlers' Association, P.O.Box 26002, Richmond, Virginia 23260

900. BOWTIE PASTA SALAD with CARAMELIZED BACON, CHERRY TOMATOES and GORGONZOLA CHEESE

1 lb. thickly sliced bacon
brown sugar
freshly cracked black pepper
1 lb. bowtie pasta
3⁄4 cup mayonnaise
1⁄2 cup sour cream
3 tablespoons white wine vinegar
salt and pepper to taste
1 pint cherry tomatoes, halved
1 small yellow onion, finely chopped
1 1⁄2 cups crumbled Gorgonzola cheese

Prepare the caramelized bacon first. Preheat the oven to 425 degrees. Line a baking sheet with aluminum foil. Spray the foil with cooking spray (or just brush with oil) and sprinkle a thin layer of brown sugar on the foil. Distribute some pepper over the brown sugar and then lay the bacon strips in the pan. Sprinkle pepper over the bacon (use a heavy hand, it’ll be much more flavorful) and then add a fairly thick layer of brown sugar over the bacon. Use your hands to adhere the brown sugar to the bacon. Place the bacon in the oven and cook for 15 to 20 minutes or until the bacon is cooked all the way through. Cool to room temperature, checking every so often to make sure that the bacon is still pliable enough to remove from the pan.

Prepare the pasta next. Use plenty of water and heavily salt it. It should taste briny like the sea. Bring to a boil and cook until al dente, drain thoroughly but do not cool.

Meanwhile, prepare the dressing by whisking together the mayonnaise, sour cream, and white wine vinegar. After the pasta has been cooked and drained, add the pasta to the dressing and toss. Let it sit out until it reaches room temperature. Then chop the caramelized bacon. Add that and the remaining ingredients to the pasta mixture. Toss to combine, taste, and adjust the seasonings. Chill in the refrigerator until ready.


courtesy of: Busy Nothings, Tony, North Dakota

899. BRIE and REDCURRANT-STUFFED CROISSANT with BACON

serves 2


1 ready-made plain croissant, cut into 4 pieces
4 teaspoons ready-made redcurrant jelly
1½oz Brie, sliced into 4 pieces
4 slices smoked streaky bacon
2½oz watercress, roughly chopped
1 tsp olive oil salt and freshly ground black pepper

Split the four pieces of croissant almost in half and fill the middle of each with a teaspoonful of redcurrant jelly and a slice of Brie. Wrap each croissant piece in a slice of bacon. Place the croissant pieces into a hot frying pan and cook for 3-4 minutes, or until the bacon is golden-brown. Place the watercress and olive oil into a bowl, season well with salt and freshly ground black pepper and mix well to coat the watercress. To serve, place the watercress onto two small plates and top with the hot stuffed croissant pieces.


courtesy of: James Tanner, Ready Steady Cook, BBC Food

898. BACON SWISS MEAT LOAF

yields 6 servings


1 egg
1/4 cup evaporated milk
1-1/2 cups (6 ounces) shredded Swiss cheese, divided
1 cup crumbled cooked bacon (about 12 bacon strips), divided
1/2 cup soft bread crumbs
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1-1/2 pounds ground beef

In a large bowl, combine the egg, milk, 1 cup Swiss cheese, 3/4 cup bacon, bread crumbs, garlic powder and onion powder. Crumble beef over mixture and mix well. Shape into a loaf in a greased 11-in. x 7-in. x 2-in. baking dish.

Bake, uncovered, at 350° for 1 hour or until meat is no longer pink and a meat thermometer reads 160°. Drain. Sprinkle with remaining cheese and bacon. Bake 3-5 minutes longer or until cheese is melted. Let stand for 10 minutes before slicing.


courtesy of: Taste of Home's Simple & Delicious Magazine

897. BACON EGG SALAD CROISSANTS

yields 4 servings


1/3 cup diced celery
1/3 cup mayonnaise
1 teaspoon prepared mustard
1/4 teaspoon salt
1/8 teaspoon pepper
6 hard-cooked eggs, chopped
1/3 cup crumbled cooked bacon
4 lettuce leaves
thin tomato slices
4 croissant, split

In a large bowl, combine the celery, mayonnaise, mustard, salt and pepper. Stir in eggs and bacon. Place a lettuce leaf, tomato slice and 1/2 cup egg salad on each croissant.


courtesy of: Julee Wallberg, Reno, Nevada / Taste of Home's Simple & Delicious Magazine

896. PAN-SEARED SEA SCALLOPS with LENTILS, BACON and CIDER REDUCTION

makes 6 servings


Mascarpone Cream
1/2 cup dry white wine
2 tablespoons chopped shallots
1/4 cup whipping cream
1/4 cup mascarpone cheese
1 teaspoon finely grated lemon peel
1/2 teaspoon chopped fresh chives

Cider reduction
2 cups apple cider
1 cup apple cider vinegar
1/4 cup chopped shallots

Lentils
6 whole cloves
1 medium onion, peeled
6 cups water
1 1/2 cups French green lentils (lentilles du Puy; about 12 ounces)
2 bay leaves

6 slices thick-cut applewood-smoked bacon, cut crosswise ÿ inch thick
1/4 cup chopped shallots

1 teaspoon chopped fresh thyme

Scallops
6 tablespoons butter, divided

18 sea scallops, patted dry
2 tablespoons olive oil

For mascarpone cream: Place wine and shallots in heavy small saucepan. Boil until almost dry, about 6 minutes. Add cream. Boil until reduced by half, about 2 minutes. Stir in mascarpone, lemon peel, and chives. DO AHEAD: Can be made 1 day ahead. Transfer to small bowl; cover and chill. Rewarm before serving.

For cider reduction: Place cider, vinegar, and shallots in heavy medium saucepan. Boil until reduced to 3/4 cup, about 15 minutes. Strain; discard solids in strainer. Return cider mixture to pan. DO AHEAD: Cider reduction can be made 1 day ahead. Cover and refrigerate.

For lentils: Press thin end of cloves into peeled onion. Place onion in heavy large saucepan. Add 6 cups water, lentils, and bay leaves. Bring to boil. Reduce heat to medium-low and simmer until lentils are tender, stirring occasionally, about 30 minutes.

Meanwhile, cook bacon in heavy large skillet over medium heat until crisp. Using slotted spoon, transfer bacon to paper towels. Pour all but 3 tablespoons fat from skillet. Add shallots to skillet and sauté over medium heat until golden, about 2 minutes.

Drain lentils, discarding onion and bay leaves. Add reserved bacon, lentils, and thyme to shallots. DO AHEAD: Lentils can be made 2 hours ahead. Let stand at room temperature. Rewarm over medium heat, stirring often.

For scallops: Bring cider reduction to simmer. Whisk in 5 tablespoons butter, 1 tablespoon at a time. Keep warm.

Season scallops with salt and pepper. Melt 1 tablespoon butter with oil in heavy large skillet over medium-high heat. Add scallops and cook until brown, about 2 minutes per side.

Divide lentils among 6 plates. Arrange 3 scallops atop lentils on each plate. Drizzle cider reduction over scallops and around lentils. Drizzle warm mascarpone cream over.


courtesy of: Deborah Snow, Bon Appétit, September 2006

895. CHUM CHOWDER with BACON

2 lbs chum salmon
6 slices bacon
1 medium onion (½ cup chopped)
2 shallots (1 tbsp, chopped)
1 ½ cups white wine
1 ½ cups water
1 tsp salt
¼ tsp dried thyme, crushed
1 stalk celery, quartered
2 cloves garlic halved
4 sprigs parsley
2 whole cloves
3 tbsp all purpose flour
3 tbsp butter or margarine, softened
½ cup light cream

Clean, fillet, and remove skin. Cut fish into bite-sized pieces.

Cook bacon in 4 ½ quart dutch oven. Drain, reserve 2 tbsp drippings. Crush bacon and set aside. Cook onion and shallots in reserved bacon drippings until tender. Remove from heat. Add wine, water, salt, and thyme. Tie celery, garlic, parsley, and whole cloves in a cheesecloth bag and add to pan. Bring to boiling, then reduce heat. Cover and simmer for 20 minutes. Remove cheesecloth bag. Add fish to dutch oven. Cover and cook gently about 8-10 minutes or until fish flakes when tested with a fork. Blend flour and softened butter or margarine to a smooth paste. Stir into simmering liquid. Stir in cream. Cook and stir until thickened and bubbly. Season to taste, and sprinkle bacon over top before serving.


courtesy of: Sam Ingram, Arlington, Washington / Washington Department of Fish & Wildlife

894. BABY CHICKENS with APRICOT, BACON and CASHEW STUFFING

serves 4


2 baby chickens seasoned salt
150ml couscous water to cover cous cous
30 grams butter
1 onion, diced
6 rashers bacon, diced
50 grams cashew nuts, roughly chopped
30ml finely chopped sage, or 10ml dried
2 cloves garlic, crushed
50 grams dried apricots, roughly chopped
30ml chopped parsley
10ml grated lemon rind

Preheat the oven to 190°C. Rinse and pat the baby chickens dry. Season inside and out. Place the cous cous in a bowl and just cover with water. Do not steam. Melt the butter in a pot, then add the onion and bacon and cook until soft. Add the nuts, sage, garlic, apricots and parsley. Cook for a further two minutes. Mix in the cous cous and lemon rind. Stuff the baby chickens with this mixture and tie the legs together with string. Place in a smallish ovenproof dish and pour over the olive oil and lemon juice mixture. Bake uncovered for 50 minutes until golden. Serve with grilled vegetables.


courtesy of: Cheryl Graham and Kelly Meiring, Pick ‘n Pay School of Cooking, Pick 'n Pay Office Park, 2 Allum Road, Kensington. Telephone (011) 856 7000

893. BACON and BEAN CHILI

serves 3


4 slices bacon
4 tablespoons sofrito
2 frozen ice cubes
1 teaspoon cumin powder
1 teaspoon chile powder ancho
14 1/2 ounces tomatoes chunky diced
15 ounces black beans canned
15 1/2 ounces kidney beans canned, light red
3/4 cup corn canned, drained
cheese cheddar — grated

Start by heating a large pot over medium-low heat. The 4 slices of bacon are held over the pot, without separating them, and sliced into about ½ inch slices with kitchen scissors. When all the bacon is in the pot, cook gently for about 10 minutes, stirring occasionally.

When the bacon has rendered its fat and it is getting crispy, remove the pieces to a paper-towel-lined plate. Cover with another piece of paper towel and set aside. All but 2 teaspoons of bacon fat are poured out of the pot into an empty metal can. Add the sofrito. Start to break up the cubes with a wooden spoon. Cook for a couple of minutes until it is defrosted and fragrant.

Next, add the cumin and ancho chile powder and stir. Open the cans of tomatoes and beans and add the tomatoes to the pot. Strain and rinse the beans and add these to the pot along with the corn. Raise the heat to medium and bring the chili to a boil. When the mixture is boiling, lower the heat, partially cover it, and cook for about 15 minutes to meld the flavors.

Serve our chili with grated cheese, the bacon, and chips.


courtesy of: Triple "E" Cooks, a Family Cookbook, Chris and Robin Strom, Baltimore, Maryland

892. BACON-WRAPPED STUFFED MEXICAN-WASABI PRAWNS

serves 4


12 large prawns (16-20 per pound), peeled
6 slice(s) bacon, cut in half
1 tablespoon pre-mixed wasabi paste
4 oz. red enchilada sauce (Las Palmas works well)
2 tablespoons molasses
2 tablespoons soy sauce
1 teaspoon worcestershire sauce
1 tablespoon brown sugar
1/4 teaspoon granulated garlic
1/4 teaspoon granulated onion
1/4 teaspoon crushed dried oregano
1/4 teaspoon white sesame seeds
2 cups corn salsa (see recipe)
1/4 cup baby spinach leaves, washed
1 tablespoon crumbled goat cheese

Preheat oven to 350°F. Butterfly prawns by splitting each down the middle of the back, taking care to only cut 3/4 the way through each prawn. Open prawns at cut, stuff each with a small dab of wasabi, close, and wrap in a piece of bacon; secure with toothpick. Place each completed unit on foil covered cookie sheet so that they do not touch one another.

In a bowl, combine enchilada sauce, molasses, soy sauce, worcestershire sauce, sugar, garlic, onion, oregano, and sesame seeds. Mix well. Carefully brush glaze mixture over each shrimp. Bake for 10-12 minutes, or until bacon is lightly crisp.

To serve, carefully place prawns on large platter. Present corn salsa on a bed of baby spinach leaves and generously garnish salsa with crumbled goat cheese.


Corn Salsa

2 cups fresh sweet corn kernels
1/3 cup chopped purple onion
1/4 cup chopped red bell pepper
3 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1-2 tablespoons finely chopped jalapeno pepper
1/2 teaspoon salt

Combine corn, onion, pepper, cilantro, lime juice, and jalepeno in a bowl. Cover and refrigerate for 2 to 4 hours. Remove from refrigerator about 30 minutes before serving. Makes about 3 cups.


courtesy of: Chef Deborah Scott, Kemo Sabe, 3958 5th Avenue, San Diego, California 92103

891. HONEY-GLAZED BACON with APPLE-WHISKEY SAUCE

serves 4 to 6


loin of bacon or smoked shoulder, about 3 pounds
2 celery stalks
1 carrot, peeled and chopped
1 to 2 bay leaves
1 teaspoon black peppercorns
1 tablespoon whole-grain mustard
1 tablespoon honey

Apple-Whiskey Sauce

1 tablespoon butter
3 apples, cored, peeled, and sliced
1/4 cup reserved liquid (above)
2 tablespoons Irish whiskey
3 tablespoons light cream or half-and-half
1 tablespoon minced fresh tarragon
salt and freshly black pepper to taste

In a large pot of cold water, combine the bacon or smoked shoulder, celery, carrot, bay leaves, and peppercorns. Bring to a boil, then cover and reduce heat to a simmer. Cook until fork tender, 60 to 75 minutes, skimming the water occasionally to remove foam.

Preheat the oven to 400°F. Transfer the bacon or shoulder to a roasting pan. Strain and reserve the liquid. Cut off the rind and score the fat. Combine the mustard and honey in a small bowl and spread over the meat. Add 2/3 cup of the reserved broth to the roasting pan and bake for 20 minutes. Add more broth if necessary during cooking. Transfer to a serving plate.

To make the sauce, melt the butter in a medium saucepan over medium heat. Add the apple slices and cook until golden, about 5 minutes. Add 1/2 cup of the reserved broth or stock, the whiskey, and cream, and boil, stirring constantly, until the sauce begins to thicken, 3 to 5 minutes. Add the tarragon and season with salt and pepper. To serve, slice the meat and serve with the sauce.


courtesy of: Margaret Johnson, Irish Abroad: Irish community and news worldwide, Digiserve Ltd., Unit 56, Guinness Enterprise Centre, Taylor's Lane, Dublin 8, Ireland

890. ROAST PHEASANT with BACON and WHISKEY CUMBERLAND SAUCE

1/4 cup Scotch whiskey
2 oranges, cut into 1/8ths
4 sprigs fresh thyme
2 (2 to 2 1/2-pound) pheasants
Salt
Freshly ground black pepper
6 slices bacon, halved

Whiskey-Cumberland Sauce:
1 cup Scotch whiskey
1/2 cup fresh orange juice
2 tablespoons grated orange zest
1 cup red currant jelly
1/4 teaspoon salt
Pinch cayenne

Serving suggestion: Wild rice

For the pheasant: Preheat oven to 375 degrees F.

In a bowl, toss the oranges with 3 tablespoons of the whisky. Rub the pheasants with the remaining 1 tablespoon of whisky and lightly season with salt and pepper. Stuff each pheasant with the oranges and 1 sprig of fresh thyme, and close the cavities with skewers. Wrap the breast of each pheasant with the bacon and set in a roasting pan. Roast the pheasants until an instant-read thermometer inserted into the thickest part of the breast registers 160 degrees F., about 45 minutes. Remove from the oven and let stand 10 minutes.

For the Whiskey Cumberland Sauce: In a medium saucepan, combine the whisky, orange juice, and orange zest, and bring to a boil. Lower the heat and simmer, stirring occasionally, until reduced by 50 percent in volume to about 3/4 cup. Add the currant jelly, salt, and cayenne, and stir well.

Cook until thickened, about 2 to 3 minutes. Remove from the heat and pour into a decorative bowl. Cool slightly before serving.

Remove the bacon from the pheasant breasts, if desired, and cut each bird in half. Discard the oranges and thyme in the cavity. Serve hot with Whisky-Cumberland Sauce and wild rice.


courtesy of: Emeril Lagasse, "Single Malt Whiskey," Emeril Live,, 2001

889. BACON, COURGETTE and BLUE CHEESE SOUP

serves 4-6

a little olive oil
5-6 streaky rashers of bacon, chopped
1 onion or 2-3 shallots chopped
1-2 large courgettes, sliced
2-3 large potatoes, peeled and chopped
2 pints stock, homemade if possible
3 oz blue cheese, crumbled
¼ pint cream
black pepper
2-3 tablespoons parsley, finely chopped

Sauté the bacon for a few minutes in a little oil. Remove a few pieces of bacon for final garnish. Add the onion, courgette (reserve some slices for final garnish), and potatoes. Cover the pan and allow to cook until the vegetables are soft. Stir in the stock and simmer for 10 minutes. Remove from the heat. Process the soup. Return to the saucepan. Stir in the cheese and cream and just heat gently. Add the reserved bacon pieces and courgette slices for final garnish.

Finish with lots of black pepper and parsley.


courtesy of: Bord Bia, Irish Food Board, Dublin Head Office: Clanwilliam Court, Lower Mount Street, Dublin 2, Ireland, +353 1 668-5155

888. BACON HASH BROWN CAKES with QUICK HOLLANDAISE SAUCE

makes 10-12 servings


For the hash browns
6 tablespoon olive oil
1 small onion, finely chopped
1 celery stick, finely chopped
1 green or red pepper
2 garlic cloves, crushed
300 grams potatoes, peeled and grated
1 small courgette, grated
1 tablespoon plain flour, plus extra for dusting
2 eggs
1/2 teaspoon freshly ground salt and pepper
2 teaspoons finely chopped parsley
200 grams bacon, finely chopped

For the quick hollandaise sauce
3 egg yolks
1 tablespoon lemon juice
175 grams melted butter
mixed salad, to serve

Preheat the oven to 200C/gas 6. Heat 2 tablespoons of the olive oil in a large frying pan over a medium-high heat. Add the onion, celery and pepper and fry for 3 minutes. Add the garlic and cook for 30 seconds. Transfer the mixture to a bowl and add the potatoes, courgette, flour and eggs. Mix well and season with salt and pepper. Add the parsley and bacon and mix again. Using your hands, shape the mixture into small round cakes. Dust the rounds in flour and arrange on a large plate. Heat the remaining oil in a frying pan and fry the hash cakes over a high heat for about 2 minutes on each side, until brown. Transfer to the oven and cook for 10-12 minutes. Meanwhile, make the hollandaise sauce. Fill the blender with hot water, set aside until warm and then pour out the water and shake dry. Place the egg yolks and lemon juice into the blender and whiz for 10 seconds. Keeping the machine running, add the butter in a thin, steady stream (through the hole in the lid), until the sauce is thick and emulsified. Serve the hot hash cakes with the hollandaise and a mixed salad.


courtesy of: Silvena Rowe, Great Food Live

887. LIGHT & CREAMY OYSTER CHOWDER with BACON and SALSIFY

makes 6 1/2 cups


juice of 1 lemon
3/4 pound salsify or Jerusalem artichokes
1/4 pound sliced bacon, cut crosswise into 1/4-inch strips
1 large white onion, finely chopped
Kosher salt and freshly ground black pepper
1/2 cup dry white wine
2 cups clam juice
1 cup water
4 thyme sprigs
1 cup heavy cream
2 dozen freshly shucked oysters, oyster liquor reserved
pinch of cayenne pepper
1 tablespoon chopped parsley


Fill a medium bowl with cold water and add the lemon juice. Peel the salsify and cut into 1/4-inch dice. Add the salsify to the lemon water.

In a large saucepan, cook the bacon over moderate heat until crisp, about 5 minutes. With a slotted spoon, transfer the bacon to paper towels to drain; reserve 2 tablespoons of the bacon fat in the saucepan.

Add the onion to the saucepan and cook over moderate heat until softened, about 5 minutes. Drain the salsify. Add it to the saucepan and season with salt and black pepper. Cover and cook over moderately low heat, stirring occasionally, until the salsify is almost tender, about 10 minutes. Add the wine to the saucepan and bring to a boil. Add the clam juice, water and thyme. Cover and simmer over moderately low heat until the salsify is tender, about 10 minutes longer.

Add the cream, oysters, oyster liquor and cayenne and simmer for 5 minutes, or until the oysters are just cooked through. Discard the thyme sprigs. Season the chowder with salt and black pepper and ladle into warmed bowls. Top with the bacon and parsley and serve.


courtesy of: Mary Ellen Carroll and Donna Wingate, "Extreme Entertaining," Food & Wine, March 2006

886. BARBECUE SCOTCH FILLET with BRUSSEL SPROUTS, SMOKY BACON and ANCHOVY SAUCE

serves 4


2 scotch fillet
500 grams brussels sprouts
4 rashers smoky bacon, cut into 3cm-long strips
1 garlic clove
sea salt
8 anchovies
Cabernet vinegar
extra virgin olive oil

Season the scotch fillets, splash with olive oil and BBQ to medium rare. Rest. Blanch the brussel sprouts and cut into four. BBQ the sprouts together with the bacon until caramelised and just soft. In a mortar and pestle, pound the garlic with a pinch of salt. Add the anchovies and pound until smooth. Add a splash of red wine vinegar and slowly drizzle in the oil to form an emulsion. Serve the sprouts on a large serving platter. Slice the beef and arrange over the top and finish with the anchovy sauce.


courtesy of: Neil Perry, Food Source, New Zealand

885. BACON-WRAPPED SCALLOPS with PINEAPPLE RELISH

makes 4 servings
12 strips apple-wood smoked bacon
12 jumbo diver scallops
olive oil, as needed
1 cup barbecue sauce
pineapple relish, see note

Blanch bacon by plunging in boiling water for 2 to 3 minutes. Arrange on a baking sheet to cool. Wrap a slice of bacon around each scallop and secure with wooden pick. Arrange on baking sheet; lightly brush top of each scallop with oil. Broil until bacon is browned and scallops cooked, 3 to 4 minutes. Brush with sauce and glaze under broiler 1 minute. Serve with relish.

To make pineapple relish, combine diced flesh of 2 small pineapples with 1 each: finely diced red and green bell pepper, a small red onion, finely diced, 1/2 bunch minced cilantro, 2 oz. cider vinegar and 2 oz. canola oil. A minced hot chili may be added as desired.


courtesy of: Birch River Grill, Arlington Heights, Illinois

884. PINEAPPLE RUM BAKED BEANS with BACON and COFFEE

makes 10-12 servings


4 lbs. canned baked beans
1/2 cup brown sugar
1/4 cup strong coffee
8 slices thick-sliced bacon; cooked, crumbled
2 teaspoons dry mustard
1/2 cup rum
8 1/4 oz. can pineapple tidbits; drained

Preheat oven to 350F. Spray 8x12-inch baking dish with non-stick cooking spray. Combine beans, brown sugar, coffee, bacon, and mustard. Pour into baking dish. Cover and bake 45 minutes. Stir in rum and place pineapple on top. Bake, uncovered, 25 until thickened and top is browned.


courtesy of: Recipelink.com

883. CABBAGE and BACON GOULASH

serves 6


2 tablespoon butter
2 potatoes, cut into smallish cubes
4 carrots, sliced
several whole small onions
2 stalks of celery, sliced
1 bay leaf
3 cups water
1 1/2 lb. bacon, cut in bite-sized pieces
1 cabbage, cut into chunks
salt and pepper
2 cups milk

Melt butter in a heavy pot. Add veggies, (but cabbage) and saute over medium heat for five minutes. Add bacon and bay leaf, and stir for a couple more minutes. Add water, seasonings, and simmer for an hour. Add cabbage, and simmer for 15 minutes. Add milk and bring to heat.


courtesy of: YumYum.com

882. PANZANELLA SALAD with BACON, TOMATO and BASIL

yields 6 servings


3 tablespoons balsamic vinegar
2 teaspoons extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
2 garlic cloves, minced
4 cups coarsely chopped tomato (about 1 1/3 pounds)
1/2 cup vertically sliced red onion
1/4 cup chopped fresh basil
6 bacon slices, cooked and crumbled
1 (8-ounce) loaf day-old French bread, cut into 1-inch cubes
Cooking spray
2 cups torn romaine lettuce

Preheat oven to 350°.
Combine first 5 ingredients in a bowl; stir with a whisk. Add tomato, onion, basil, and bacon; toss well. Set aside.

Arrange bread cubes in a single layer on a baking sheet; lightly coat bread with cooking spray. Bake at 350° for 15 minutes or until toasted; cool. Add bread and lettuce to tomato mixture; toss gently to combine. Serve immediately.


courtesy of: Cooking Light, June 2006

881. MUSTARD BREAD with BACON

1/2 cup butter, softened
3 tablespoons horseradish mustard
4 green onions, chopped
1-2 tablespoons poppy seeds
16 ounce loaf Italian bread
6 slices bacon, cooked and crumbled
12 ounces Swiss Cheese slices

Stir together first 4 ingredients. Slice bread in half lengthwise; spread butter mixture on cut side of bottom half. Sprinkle with bacon, top with cheese. Replace top bread half; wrap in aluminum foil. Bake at 350 degrees for 30-35 minutes.


courtesy of: Spice Barn, 8852 Whitney Drive, Lewis Center, Ohio 43035

880. GOOSE LIVER and BACON PATE and PORT SYRUP

1 2-lb. pack goose livers
1/2 lb bacon, chopped
1 large spanish onion, sliced (or other sweet yellow onion)
8 oz. Ruby port
8 oz. mayonnaise

Render bacon in pan until crisp. Remove bacon and set aside, reserving bacon grease. Saute sliced onion in reserved bacon grease. When onion slices are golden add port and cook for 3 minutes. Set aside. Saute livers in reserved bacon grease to medium doneness (slightly pink inside). Set aside. Puree livers, bacon, and onions while still warm in food processor. Add mayonnaise, salt and pepper to taste, and chill immediately (spread into a shallow pan for best chilling). When chilled, spoon or pipe with pastry bag onto crackers, brioche, crostini, etc. Garnish with snipped chives or Port Syrup.

Port Syrup: Heat 8 oz. of Ruby Port in a sauce pan over medium high heat until reduced by two thirds. This thickens the port and intensifies the flavor, making a wonderful syrup for garnish.


courtesy of: Chef Jeffrey Trujillo, Tweeds Restaurant and Buffalo Bar, Riverhead, New York

879. GRILLED PEAR SALAD with BACON, ROQUEFORT and PORT VINAIGRETTE

makes 6 servings


1 cup walnut halves, toasted
8 ounces sliced bacon
3 Bosc pears, sliced
Nonstick vegetable oil spray
2 cups ruby Port
1 shallot, sliced
1 cup olive oil
3 tablespoons red wine vinegar

12 cups mixed baby greens
3/4 cup crumbled Roquefort cheese

Preheat oven to 350°F. Spread walnuts on baking sheet. Bake until toasted, about 5 minutes. Cook bacon in heavy medium nonstick skillet over medium-high heat until crisp and brown, about 5 minutes. Using slotted spoon, transfer bacon to paper towels to drain. Coarsely chop bacon. Prepare barbecue (medium heat) or preheat broiler. Cut pears into 1/4-inch slices and spray lightly with nonstick spray. Grill or broil pear slices until brown in spots, about 2 minutes per side.

Bring Port and shallot to boil in heavy medium saucepan; reduce heat to medium-low and simmer until reduced to 1/2 cup, about 10 minutes. Strain into large bowl; cool. Whisk oil and vinegar into Port. Season with salt and pepper.

Add greens, cheese, walnuts, bacon and pears to dressing in bowl and toss to coat. Divide among plates and serve.


courtesy of: Al Biernat's, 4217 Oaklawn Avenue, Dallas, Texas 75219, (214) 219-2201 / Bon Appétit August 2000

878. ZUNI ROLLS with RASPBERRY CHIPOTLE SAUCE SMOKED TURKEY, CHEESE and BACON TORTILLA ROLLS

serves 2


For chipotle sauce:
1 cup fresh raspberries or frozen unsweetened raspberries, thawed
2 tablespoons sugar
1/4 cup Ruby Port
1 drained canned whole chipotle chile in adobo

For Zuni rolls:
2 scallions
two 9- to 10-inch flour tortillas
2/3 cup coarsely grated Jack cheese (about 2 ounces)
1/4 pound thinly sliced smoked turkey breast
6 slices crisp-cooked bacon

Make chipotle sauce:
In a small saucepan combine sauce ingredients and simmer, stirring occasionally, until sugar is dissolved. In a blender or food processor puree sauce and strain, if desired.

Make Zuni rolls:
Finely chop scallions. Arrange tortillas on a work surface and divide Jack, turkey, bacon, and scallions evenly between them. Drizzle some chipotle sauce over filling and gently roll up tortillas.

In a lightly oiled skillet toast rolls, starting with seam sides down, over moderately high heat, turning them, until golden on all sides, about 3 minutes. Alternatively they can be baked in a 375°F oven for 10 minutes. Diagonally halve tortillas crosswise and serve remaining sauce separately.


courtesy of: Coop Food Stores, Hanover & Lebanon, New Hampshire / Hanover Co-op Food Store, 45 South Park Street, Hanover, New Hampshire 03755, (603) 643-2667 / Lebanon Co-op Food Store, 12 Centerra Parkway, Suite 75, Lebanon, New Hampshire 03766, (603) 643-4889

877. VEAL KIDNEY with ONION, SMOKED BACON and CEPS

makes 4 servings


1 very white veal rognon
2 large onions
2 slices of smoked bacon
6 tablespoons cream
3 tablespoons cognac
3 tablespoons chicken stock or water
6 tablespoons butter
3 1/2 oz. ceps (porcini)
flat leaf parsley
salt and pepper

Peel and wash the onions; hollow them out as you would for a stuffed tomato. Reserve the top and trimmings. Cook the onions in lightly salted simmering water for 6 minutes. Drain and sauté gently in a skillet with butter, salt and pepper for 5 minutes. Peel and wash the ceps (porcini); slice them and sauté them in butter. Keep warm. Sear the kidney in butter for 6 minutes; season with salt and pepper. Degrease the pan and let rest for 5 minutes. Deglaze the pan with the cognac. Add the onion trimmings; deglaze with chicken stock or water. Cook for 3 minutes and add the cream. Cook the smoked bacon in an ungreased pan; set aside. Spoon some sauce onto the plates; place an onion in the center and fill with the ceps. Halve the kidney lengthwise and place on the onion along with the bacon; replace the top of the onion. Garnish with flat leaf parsley.


courtesy of: Henri Charvet, Le Comte de Gascogne, Boulogne sur Seine

876. BACON and CHEESE MELTS with GARLICKY WATERCRESS

makes 4 sandwiches


32 thin slices of lean bacon (about 1 1/2 pounds)
1/4 cup plus 2 tablespoons water
2 tablespoons extra-virgin olive oil
8 large garlic cloves, sliced 1/8 inch thick
2 teaspoons Dijon mustard
2 teaspoons red wine vinegar
salt and freshly ground pepper
8 slices pumpernickel bread (1/3 inch thick)
1/4 pound Comte or Gruyère cheese, thinly sliced
2 ounces watercress, large stems discarded (4 cups)

Preheat the oven to 400°. In a large skillet, cook half of the bacon over moderate heat, turning once, until crisp, about 6 minutes. Drain on paper towels. Repeat with the remaining bacon. In a medium skillet, bring the water and olive oil to a simmer. Add the garlic in an even layer, cover and cook over moderate heat until the water has evaporated, about 5 minutes. Uncover and cook over moderate heat, undisturbed, until the garlic begins to turn golden, about 5 minutes longer. As the garlic colors, transfer it to a plate. Pour 1 tablespoon of the garlic oil into a medium bowl. Whisk in the mustard and vinegar and season with salt and pepper. Arrange the bread on a baking sheet and top each slice with 4 slices of bacon. Cover the bacon with the cheese. Bake for 4 minutes, until the bacon is sizzling and the cheese is melted. Add the watercress and the garlic slices to the dressing in the bowl and toss well. Mound the watercress on 4 of the cheese melts and close the sandwiches; cut in half and serve.


courtesy of: Marcia Kiesel, "Captain Bacon," Food & Wine, May 2003

875. SHREDDED SWEDE with BACON

2 rashers of bacon, chopped
1 small swede, grated
1 tablespoon butter
Olive oil
1/4 cup chopped parsley
1/4 cup water
salt and lots of black pepper for seasoning
pinch of sugar
watercress to serve

Heat olive oil in a pan and fry bacon until nice and crisp. Remove half and set aside. Add butter and the grated swede to the bacon still in the pan. Add 1/4 cup of water, cover tightly and cook over high heat for about 5 minutes or until the swede is tender. Remove lid and cook until liquid has evaporated, adding 1/4 cup of chopped parsley, lots of freshly ground black pepper, salt and sugar to taste. Serve sprinkled with the remaining bacon, a layer of water cress and the whitebait morsels, drizzled with a little lemon mustard sauce.


courtesy of: Television New Zealand

874. CULLEN SKINK with BACON

serves 4-6


1 oz. butter
1 medium onion, finely chopped
cold-pressed rapeseed or olive oil
salt and freshly ground black pepper
3 rashers of cured streaky bacon, cut into ½in strips
2 sticks celery, thinly sliced
½ swede, finely chopped
2 medium potatoes, finely chopped
1 carrot, finely chopped
3 buckling
1¾ pints vegetable stock
15fl oz. whole milk
generous dash cream
4 spring onions, sliced, to serve

Heat the butter in a pan and fry the onion until softened. Add a touch of rapeseed or olive oil to prevent the butter from burning. Season with some salt - this helps to soften the onion. Once the onions have picked up some colour, add the bacon and the celery. Keep stirring over a low heat until cooked. Add the swede, potatoes and the carrot. Stir and keep cooking for about 10 minutes so that all the flavours develop. Meanwhile, prepare the fish. Remove the heads, tails and peel off the skin. Delicately fillet the fish by removing the bones and roe. If the roe is soft you can add it to the soup later on. If not then discard. Add the stock to the vegetables and stir well. Bring to the boil and simmer until the potatoes and swede are just tender. Add the milk, a dash of cream and gently bring back to a simmer. Flake the fish and stir it into the pan with any soft roe kept aside. Season with salt and freshly ground black pepper, garnish with spring onion and serve.


courtesy of: Oliver Rowe, Urban Chef, BBC Food