1332. JERK CHICKEN BREAST stuffed with BACON and BANANA

makes one serving

one free-range chicken breast
one soft cooked strip of bacon
approximately 1/3 peeled banana
2 scallion sprigs

Jerk Marinade:
1 1/2 teaspoon dry ground pimento
1 teaspoon minced fresh thyme
1 teaspoon dry ground ginger
1 teaspoon garlic, finely minced
1 teaspoon scotch bonnet pepper, finely minced
2 tablespoons yellow onion, minced
1 tablespoon scallion, minced
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup Jamaican dark rum
1/2 cup cola
cooking oil
salt and pepper to taste

Heat a saucepan, add a small amount of oil to cover the bottom of the pan. Heat the oil and then sweat the onion. Add the scallions, garlic, peppers, ginger and dried spices. Sweat these briefly and then flame with the rum. When the flame dies, add the cola and simmer until it is near dry, like a paste. Stir frequently. Allow to cool. Make a slit in one end of the chicken breast and cut the inside of the breast so as to make a hollow. Be careful not to cut through the breast. Wrap the partially cooked bacon around the piece of banana and insert it into the hollow of the chicken breast along with the two scallion sprigs. Rub the cooled jerk paste over the chicken breast until it is well coated. Allow to marinate overnight for best result. Grill over medium heat until chicken breast is cooked through. For best presentation, cut in two and cock on plate. Serve with a warm Rum and cola tomato chutney and grilled yams wedges.


courtesy of: Epicurious.com, June 11, 2005

1331. BACON-WRAPPED TURKEY BREAST with HAZELNUT MOLE

yields 12 servings


1/2 cup fresh Italian parsley leaves
1/4 cup olive oil
3 1/2 tablespoons fresh lime juice
3 large garlic cloves, peeled
2 tablespoons adobo sauce from canned chipotles
2 bay leaves
2 teaspoons Worcestershire sauce
1 teaspoon dried thyme
1/2 teaspoon whole black peppercorns
2 2-pound skinless boneless turkey breast halves


2 pounds applewood-smoked bacon slices
Hazelnut Mole (recipe below)
Chopped fresh parsley

Combine first 9 ingredients in processor; blend until marinade is almost smooth. Rub marinade all over turkey breast halves. Place turkey in 13x9x2-inch glass baking dish; pour remaining marinade over. Cover and chill overnight.

Remove turkey from marinade, allowing some marinade to cling to turkey. Sprinkle turkey with salt and pepper. Place 1 pound bacon slices side by side on work surface, overlapping slightly. Place 1 turkey breast half, rounded side down, atop bacon. Wrap bacon around turkey breast, stretching slices slightly to cover turkey. Secure with toothpicks to hold bacon in place, then tie with kitchen string to secure bacon. Remove toothpicks. Repeat with second turkey breast half and remaining bacon. Place turkey breasts on large rimmed baking sheet. (Can be prepared 1 day ahead. Cover tightly with plastic wrap and chill.)

Preheat oven to 375°F. Place turkey in oven and roast 25 minutes. Reduce oven temperature to 325°F and roast until instant-read thermometer inserted into thickest part of turkey registers 155°F, about 35 minutes. Remove from oven; let turkey rest 15 minutes (internal temperature will reach 162°F).

Cut turkey breasts crosswise into 1/3-inch-thick slices. Ladle generous amount of Hazelnut Mole on large platter. Arrange turkey slices atop mole; sprinkle with parsley and serve.


Hazelnut Mole

makes about 8 cups


6 tablespoons vegetable oil
6 large garlic cloves, peeled
8 ounces hazelnuts with skin (about 2 cups)
1 1/2 large ripe plantains, peeled, cut into 1/2-inch-thick rounds
1 1/2 pounds Red Delicious apples, peeled, quartered, cored
1 medium-size white onion, thickly sliced
13 dried guajillo chiles (about 2.5 ounces), stemmed, cut open, seeds and veins removed
3 dried ancho chiles (about 1.5 ounces), stemmed, cut open, seeds and veins removed
3/4 cup prunes (about 4 ounces)
7 whole cloves
6 whole allspice
1/2 teaspoon coriander seeds
1/2 teaspoon aniseed
1/2 teaspoon cumin seeds
1 cinnamon stick, broken in half
2 5- to 6-inch-diameter corn tortillas
9 cups (or more) low-salt chicken broth
2 tablespoons apple cider vinegar

Heat oil in large deep nonstick skillet over medium heat. Add garlic to skillet; sauté 2 minutes. Using slotted spoon, transfer garlic to large bowl. Add hazelnuts to skillet; sauté until golden, about 3 minutes. Using slotted spoon, transfer to bowl with garlic. Add plantains and sauté until light golden, about 3 minutes. Using slotted spoon, transfer to same bowl. Add apples; sauté until beginning to soften, about 5 minutes. Using slotted spoon, transfer to same bowl. Sauté onion until golden, about 3 minutes; transfer to same bowl (no oil will remain in skillet). Working in batches, sauté a few chiles at a time in same dry skillet, 10 seconds per side; transfer to same bowl. Sauté prunes 2 minutes; transfer to same bowl. Add all spices to skillet and stir 30 seconds. Transfer to same bowl.

Using tongs, turn tortillas over gas flame or in dry skillet over medium-high heat until black spots appear on both sides, about 1 minute. Crumble tortillas into same bowl. Add 9 cups broth to bowl; press down on all ingredients to submerge. Let soak 20 minutes.

Working in batches, puree contents of bowl in blender, adding more broth by 1/4 cupfuls if needed, until almost smooth. Transfer to heavy large pot and bring to boil, stirring occasionally. Reduce heat to medium-low; simmer mole 1 hour 45 minutes, stirring often and adding more broth by 1/4 cupfuls as needed to prevent scorching. (Mole will be very thick and will measure about 8 cups.) Stir in vinegar. Season mole generously with salt. (Can be made 4 days ahead. Cover and chill.)


courtesy of: Roberto Santibañez, Bon Appétit, December 2005

1330. CIDER-GLAZED BRUSSEL SPROUTS with BACON

6 Brussels sprouts, leaves only
2 ounces crispy smoked bacon lardons
2 ounces chicken stock
2 ounces apple cider
1 ounce roasted chicken jus
sea salt to taste
black pepper to taste

Pull leaves from Brussels sprouts down to the core (reserve core for other use). Saute sprout leaves with bacon just until color turns. Add chicken stock and cider and reduce until leaves are glazed. Season with salt and pepper. Serve.


courtesy of: Vinny Mocarski, Co-Chef, The Valley Restaurant at The Garrison, 2015 Route 9, PO Box 348, Garrison, New York 10524

1329. SAUTEED OKRA with HEIRLOOM TOMATOES and BACON

serves 6


5 slices bacon
1 pound okra, washed, trimmed, and sliced about 1/2 inch thick
1 large sweet onion (preferably Vidalia), cut into 1/3-inch wedges
coarse salt
freshly ground black pepper
4 medium heirloom tomatoes, cut into 1/2-inch wedges

In a large skillet, cook bacon over low heat until it is crisp and fat is rendered. Remove bacon and set aside. Add okra to skillet and cook, stirring frequently, over medium heat for 5 to 7 minutes. Add onion wedges, 1/2 teaspoon salt, and 1/4 teaspoon pepper, and cook, stirring, for 5 minutes. Add tomatoes and reduce heat to low. Continue cooking, partially covered, until tomatoes are just heated through, 3 to 4 minutes. Season with salt and pepper. Crumble bacon slices over tomatoes; serve warm.


courtesy of: The Gift of Southern Cooking by Edna Lewis and Scott Peacock, Knopf, 2003

1328. SWEET PEA GALETTES with BACON and SOUR CREAM

makes 24


Galettes:
5 slices bacon
2 cups peas
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
3/4 cup heavy cream
1/3 cup milk
3 tablespoons unsalted butter, melted
1 teaspoon lemon zest
1 tablespoon mint leaves
2 1/2 teaspoons kosher salt
3 large eggs, room temperature
2 teaspoons lemon juice

Canola oil

Garnish:
1/2 cup sour cream
1/4 teaspoon salt
1/2 teaspoon lemon juice

Cook Bacon: Preheat oven to 350°F. Put bacon on a cooling rack over a sheet pan. Transfer to the oven and cook until crisp, about 12 minutes. Let cool on the cooling rack. Once cool, chop 3 pieces into small 1/4” bits and transfer to a small bowl – will use later for batter. Chop remaining 2 pieces into 1/2” bits and place in a small bowl to be used for garnish. Set aside.

Blanch Peas: Prepare an ice bath and set aside. Bring a medium saucepan of water to a boil. Add 1 Tablespoon of salt and the peas. Return water to a boil; cook 1 minute. Using a skimmer, transfer the peas to a ice bath to stop the cooking and preserve their bright green color. Drain and pat dry with a towel.

Make Batter: In a large bowl, mix together flour and baking powder, and set aside. Transfer 1 cup of the peas to the jar of a blender. Add the cream, milk, melted butter, lemon zest, mint leaves and salt; blend for 20 seconds. Add eggs, and process a few seconds more, just until they are fully combined. Pour pea mixture into flour mixture, add the remaining peas and bacon (3 of the 5 pieces) and fold to mix. Add the lemon juice. Do not over mix or the galettes will be tough.

Cook Galettes: Pour a Tablespoon of canola oil a non-stick pan. Spread oil evenly in the pan. Working in batches, drop a heaping Tablespoon of batter into the pan, being careful not to overcrowd. Cook until the underside is golden, about 2 minutes. Turn pancakes over and cook until the other side is golden and the pancake is cooked through, about two minutes more. Transfer to a large serving platter.

Repeat with the remaining batter, adding more reserved fat as needed between batches. (If you run out of fat, use butter or canola oil).

Garnish: Combine the sour cream, salt and lemon juice.

Serve: Top each pancake with a dollop of sour cream and sprinkle with bacon. Serve immediately.


courtesy of: Parties That Cook, San Francisco Office: 601 Minnesota Street, Suite 115, San Francisco, California 94107, 1-888-907-COOK

1327. SCRAMBLED EGG, POTATO and BACON TOSTADAS

yields 6 servings


vegetable oil, for frying tortillas
12 (8-inch) corn tortillas
12 slices bacon (about 1 pound)
4 russet (baking) potatoes
1/4 cup water
1/2 stick (1/4 cup) unsalted butter
12 large eggs
1 bunch scallions, sliced thin
kosher salt and freshly ground black pepper
sour cream, as needed
chopped fresh cilantro sprigs, as needed
salsa

In a 10-inch heavy skillet heat 1/2 inch oil over moderate heat until hot but not smoking and fry tortillas, 1 at a time, turning with tongs, until pale golden and crisp, about 1 1/2 minutes. Transfer tortillas as fried with tongs to paper towels to drain and cool completely. Tortillas may be fried 1 week ahead and kept in an airtight container at room temperature.

Preheat oven to 350 degrees F.

In a shallow baking pan fitted with a rack, arrange bacon in 1 layer and cook in middle of oven, turning occasionally, until crisp. Transfer bacon to paper towels to drain. Then crumble bacon and set aside. (Bacon may be made 1 1/4 hours ahead and kept warm on baking sheet in turned-off oven.)

Peel potatoes and cut into 1/2-inch cubes. In a 12-inch non-stick skillet heat water and 2 tablespoons butter over moderate heat until butter is melted. Add potatoes and cook, covered, over moderately low heat 6 minutes. Remove lid and cook potatoes over moderately high heat, stirring occasionally, until golden and tender. Potatoes may be made 1 hour ahead and kept warm on baking sheet in turned-off oven.

In a bowl whisk together eggs, scallions, and salt and pepper, to taste. In a skillet, heat remaining 2 tablespoons butter over low heat until melted. Add eggs and cook, stirring and breaking up into bite-size pieces, until just cooked through—the key here is to cook them slow and low. Eggs may be made 45 minutes ahead and kept covered.

Spoon potatoes, bacon, and eggs onto tortillas and top with sour cream, scallion, cilantro, and salsa.


courtesy of: Sara Moulton | Gourmet Magazine

1326. FRUIT and BACON-STUFFED WILD GOOSE

yields 2 to 4 servings


1 wild goose, 3-1/2 lb to 4 pounds, dressed
1/2 teaspoon salt
1/8 teaspoon pepper
6 slices bacon
1 cup green onions, sliced
1/4 cup green pepper, chopped
1 (8-ounce) package herb-seasoned-stuffing mix
1-1/4 cup water
1 cup dried peaches, chopped
1/2 cup pitted dates, chopped
1 egg, slightly beaten

Remove giblets and neck from goose; reserve for other uses. Rinse goose thoroughly with cold water; pat dry. Sprinkle salt and pepper inside cavity of goose.

Cook bacon in a large skillet until crisp; remove bacon, reserving drippings in skillet. Crumble bacon, and set aside. Saute green onions and green pepper in drippings until crisp-tender.

Combine stuffing mix, bacon, green onions, green pepper, 1-1/4 cups water, peaches, dates, and egg, stirring well. Spoon mixture into goose cavity; close with skewers. Truss goose, and place breast side up on rack in a roasting pan. Insert meat thermometer in thigh, making sure it does not touch bone. Bake, uncovered, at 350 degrees F for 1 hour and 45 minutes or until meat thermometer registers 185 degrees F.

Spoon any leftover dressing into a lightly greased baking dish. Cover and bake at 350 degrees F for 40 minutes or until done.


courtesy of: Christmas from Spike's & Jamie's Recipe Collection

1325. SHRIMP, BACON SWEET PEA PUREE, FETA and POMEGRANATE TOSTADAS

1 1/2 thick-slices bacon, fat rendered off, crumbled or sliced
1 1/2 tablespoon canola oil
8 shrimp, peeled and deveined
1/4 teaspoon granulated garlic
fresh pomegranate seeds
crumbled feta cheese
2 fried corn tortillas (homemade preferably, although store bought will do)
fresh dill (optional garnish)
kosher salt and freshly cracked black pepper

Sweet Pea Puree:
1 teaspoon canola oil
1/2 yellow onion, diced
1 clove garlic, minced
1 cup frozen sweet peas
juice from 1/2 lemon
1/4 - 1/3 cup milk
kosher salt and freshly cracked black pepper

Make the sweet pea puree. Add canola oil to a small saute pan over medium heat. Once pan and oil are hot, add the onion. Sweat the onion over medium heat until soften, stirring occasionally, about 5 minutes. Add garlic to the pan. Cook for another minute. Add frozen peas to the pan. Raise heat to medium-high. Cook an additional 4-7 minutes or until peas have been heated through, stirring occasionally. Transfer mixture to a blender or food processor. Add 1/4 cup milk then blend until smooth. If necessary add more milk to achieve a moist, smooth puree. Season to taste with kosher salt and freshly cracked black pepper.

Add 1 1/2 tbsp canola oil to a medium-sized saute pan over med-high to high heat. Season all sides of shrimp with granulated garlic, kosher salt and freshly cracked black pepper. Once the pan is hot, just BEFORE the oil begins to smoke. add the shrimp to the pan in a single layer. Sear the shrimp for 1 1/2 minutes per side (3 minutes total) until just cooked through. Shrimp will be completely white and not longer translucent when fully cooked. Remove from heat a begin assembling tostadas.

To assemble, take one fried corn tortilla and spread a layer of pea puree over it. Gently layer shrimp, feta, bacon, pomegranate and dill over the pea puree. Repeat with second tortilla. Makes two tostadas. Serve immediately.


courtesy of: Food Porn Daily

1324. BAKED STUFFED MUSKRAT with BACON and CARROTS

serves four


1 muskrat
3 medium potatoes
2 tablespoons butter
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 teaspoon dried summer savory
1 cup finely chopped celery
2 large carrots
3 slices bacon

Clean and soak muskrat overnight in salted water (1 tbsp. salt to 1 qt. water). Cook potatoes and mash potatoes with the butter, season with 1/2 tsp. salt, 1/8 tsp. pepper, savory, and celery. Fill the muskrat with this stuffing and sew it up. Rub muskrat with 1 tsp. salt and 1/8 tsp pepper. Place on a rack in a roasting pan with the legs tied under the body. Place two large quartered carrots on the rack beside the muskrat. Place bacon on the back. Bake in a hot oven (400 degrees F).

After 10 minutes, pour two cups of hot water over the body and continue cooking for 45 minutes. Remove bacon the last 10 minutes to brown the back.


courtesy of: Desley A. Whisson, Extension Wildlife Specialist, Vertebrate Pest Ecology, Wildlife, Fish & Conservation Biology, UC-Davis

1323. BUTTER LETTUCE with BACON, DRIED CHERRIES and ROQUERFORT VINAIGRETTE

makes 6 servings


8 slices bacon, diced (about 3/4 cup)
3 tablespoons mayonnaise
2 tablespoons white wine vinegar
1/2 cup vegetable oil
1 cup crumbled Roquefort cheese (about 4 ounces)
2 large heads of butter lettuce, outer leaves removed (reserve for another use), remaining leaves torn into large pieces
1/2 cup dried cherries (preferably tart; about 3 ounces)

Sauté bacon in heavy medium skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to paper-towel-lined plate to drain. Whisk mayonnaise and vinegar in medium bowl. Gradually whisk in oil, then cheese. Season vinaigrette with salt and pepper.

Toss torn lettuce leaves, half of cherries and half of bacon with enough dressing to coat. Divide salad among 6 plates. Top with remaining cherries and bacon and serve.


courtesy of: Bon Appétit, December 2001

1322. DUCK CONFIT with FINGERLING POTATOES and BACON in BROTH

yields six servings


Duck Confit:
6 duck legs, cleaned, skin-on
5 cups rendered duck fat
6 garlic cloves, whole
2 stalks celery, sliced
1 carrot, sliced
1 onion, sliced
3 tablespoons Kosher salt

To Garnish:
8 fingerling potatoes, sliced
2 tablespoons canola oil
3 slices bacon, chopped
3 cloves garlic
2 cups greens, chopped
1 cup chicken stock
¼ cup dry cherries
salt, to taste

For the Duck Confit: In a deep aluminum pot, combine the duck legs, duck fat, whole garlic, celery, carrots, onion, salt. Cover the pot with foil and place in a 350°F oven for 2 ½ hours or until the meat begins to fall off the bone. Take the duck legs out of the fat, place them on a baking sheet and set aside.

To Garnish: Place the sliced potatoes on a parchment-lined baking sheet. Drizzle with canola oil and sprinkle with a little salt. Place them in the oven for twenty minutes or until soft, and set aside. In a large sauté pan, place the chopped bacon and render until the bacon is crisp. Add the sliced garlic, roasted potatoes, greens, and chicken broth and let the broth come to a boil. Place the sheet of duck legs back into the oven until the skin is crisp. Season the brothy mixture with salt and place it into a serving bowl. Place the crisp duck legs on top and sprinkle with the dried cherries.


courtesy of: Chef Brooke Williamson, Amuse Café, 796 Main Street, Venice, California 90291, (310) 450-1956

1321. CHORIZO-STUFFED BACON-WRAPPED GRILLED JALAPENOS

24 fresh jalapeno peppers
1 lb. fresh mexican chorizo sausage
24 slices sliced bacon
8 oz. queso fresco, white Mexican cheese or Monterey Jack cheese, shredded
8 oz. cream cheese, softened

Cook chorizo without casings in hot skillet over medium heat until cooked. Drain excess grease. Set aside. Combine white Mexican Cheese and softened cream cheese, and also set aside. Cut a slit in each jalapeno, starting near the crown and down to just near the tip. Making each pepper a small coin purse that you can squeeze open to clean out. With a very small spoon, scoop out the seeds and membranes. With a small spoon or your fingers, stuff the peppers half full of the cheese mixture. Add the chorizo to finish stuffing each pepper. Wrap the pepper, starting at one end and wrapping around to the opposite end, with one slice of bacon (smaller peppers may only require 1/2 slice). Secure bacon to the pepper with a toothpick at each end. Can make ahead of time, cover and refrigerate until time to grill. Preheat grill to medium hot heat. Grill peppers for 8-10 minutes, rotating on grill grate every 2 min. to evenly and thoroughly cook the bacon and roast the pepper. Let cool slightly, remove the toothpicks, and serve warm.


courtesy of: Brian Meagher, Hot Sauce Daily, Ocean City, Maryland, August 7, 2007

1320. FRIED SARDINES with BACON and SHISO

yields four first-course servings


3 large eggs, lightly beaten
1/4 cup plus 1 tablespoon all-purpose flour, plus more for dredging
1/4 cup plus 1 tablespoon arrowroot or rice flour
2/3 cup water
1 teaspoon sansho (Japanese pepper) or freshly ground white pepper
salt and freshly ground white pepper
6 fresh sardines ( 1/2 pound each), filleted, or four 6-ounce mackerel fillets, cut into 4-by-2-inch strips
6 slices of bacon, halved crosswise
6 shiso leaves, halved lengthwise, or 12 basil leaves
3 tablespoons fresh lemon juice
1 teaspoon finely grated lemon zest
1/4 cup grapeseed oil or vegetable oil, plus more for frying
2 medium Granny Smith apples, peeled and cut into matchsticks
4 Belgian endives, cored and cut into long thin strips

In a bowl, beat the eggs with the all-purpose flour and arrowroot. Mix in the water just until blended; do not overmix. Let stand for 30 minutes. In a small bowl, combine the sansho with 1 teaspoon of salt and 1/4 teaspoon of white pepper.

Set the sardine fillets, skin side down, on a work surface and season with salt and white pepper. Top each fillet with a half slice of bacon and a shiso leaf half. Roll up the fillets, starting at the wider end; secure each roll with a toothpick.

In a large bowl, combine the lemon juice and zest with 1/4 cup of the grapeseed oil. Season with salt and white pepper. Add the apples, toss to coat and refrigerate for up to 1 hour.

Preheat the oven to 300°. In a medium saucepan, heat 2 inches of grapeseed oil to 350° or until a bread cube turns golden in 1 minute. Dredge each sardine roll in flour and shake off the excess. Dip 4 of the rolls in the batter and fry until golden brown and crisp all over, about 4 minutes. Transfer to a rack set over a large baking sheet to drain. Keep warm in the oven while you dredge and fry the remaining rolls.

Add the endives to the apple salad and toss well. Arrange the salad on 4 plates and set 3 sardine rolls beside each salad. Dust with the sansho mixture and serve.


courtesy of: Tetsuya Wakuda, "The Art of Fusion," Food & Wine, September 1998

1319. FAVAS with BLOOD SAUSAGE and BACON

serves four


1 cup olive oil
8 oz. thick-cut bacon, 1 slice left whole and remaining slices diced
3 scallions, trimmed and minced
2 morcilla sausages, 1 cut into 1⁄2"-thick slices and 1 left whole
1 1⁄4 lbs. shelled fresh young favas (about 4 cups) from about 5 1⁄2 lbs. unshelled favas
1 teaspoon Pernod
1 bay leaf
leaves of 1 sprig fresh mint, minced
pinch sugar
salt

Put oil, diced bacon, and scallions into a heavy medium pot and cook over medium-high heat, stirring occasionally, until bacon is lightly browned, 6–8 minutes. Add sliced sausages and favas, stir well, and cook for 2–3 minutes. Add slice of bacon, whole sausage, Pernod, bay leaf, mint, sugar, and salt to taste.

Add enough cold water (about 1 cup) to pot to just cover beans and bring to a boil. Reduce heat to medium-low, cover, and simmer until favas are tender and have absorbed water, 15–20 minutes. Discard bay leaf and cut slice of bacon and whole sausage into 4 pieces each before serving.


courtesy of: Catalan Cuisine by Colman Andrews, Harvard Common Press, 1999

1318. SHAD ROE with BACON in BALSAMIC VINEGAR SAUCE

serves 2


1 pair shad roe
4-6 strips bacon
2 ounces olive oil
1 cup flour, all purpose
4 shallots, peeled and sliced
1/4 ounce thyme, fresh
3 cloves garlic
2 tablespoons black peppercorns, whole
1/2 cup balsamic vinegar
1 cup chicken stock
1 cup white wine
1/4 cup heavy cream
1/4 pound butter, chilled and cubed
salt and white pepper to taste

For the Roe: Carefully clean residual skin and fat from the roe while leaving the roe sac intact. Gently wrap 2-3 strips of bacon or pancetta around the roe. Refrigerate for about 20 minutes. Preheat oven to 350ºF. Pour about 2 ounces of olive oil into a sauté pan, heat until lightly smoking. Remove shad roe from refrigerator and roll in flour to coat. Place floured shad roe in the pan. Sauté until golden brown, turn over and repeat browning for other side. When both sides are brown, place in oven for about 10 minutes or until the roe is firm to the touch.

For the Sauce: In a small saucepan place the sliced shallots, thyme, garlic, whole black peppercorns, balsamic vinegar, chicken stock and wine. Reduce over medium heat until approximately 3/4 of original volume. Add heavy cream, continue cooking until reduced by half. Remove from heat and gently whisk in the butter piece by piece. Pour sauce through a strainer to remove all herbs, etc. Season with salt and pepper.

To Serve: Drain shad roe on paper towel. Pour the sauce on the plate and place roe on top. Can be served over sautéed spinach. Possible garnishes include chopped parsley and fresh bacon bits.


courtesy of: Chef Mike Valle, Catalina Seafood Company, Carle Place, New York

1317. SHORT RIB CHILI with BACON-WRAPPED TENDERLOIN TIPS

serves 6 to 8


FOR CHILI
6 pounds bone-in short rib
1 tablespoon olive or canola oil
1 large carrot
1 large onion
3 celery stalks
1 head garlic, split
3 ancho chilis, seeded
1 tablespoon chili powder
Salt and pepper to taste
3 cans beef stock
8 dashes Worcestershire sauce
2 cups red wine
1 tablespoon brown sugar

FOR BACON-WRAPPED TENDERLOIN
18 each, 2 oz tenderloin tips
18 each, slices of thinly cut smoked bacon
1 tablespoon blended oil
Salt and pepper to taste

FOR GARNISH
1/2 cup queso fresco or cheddar cheese
1/2 cup sour cream
1 bunch scallion (green and white separated)
1/2 cup cilantro

TO MAKE CHILI: Season short rib with salt, pepper and chili powder. In a braising pan heat oil, sear all sides of the short ribs, and remove. Add onion, carrots and celery to pan and roast till caramelized. Add garlic and chilies and cook an additional 5 minutes. Sprinkle all roasted vegetables with brown sugar and deglaze with red wine and beef stock. Add Worcestershire and place seared meat in the pan and cover.

Cook in 300-degree oven for 2 1/2 hours. Remove from oven--meat should be falling off the bone. With a ladle, remove any fat from the pan and ribs. Place ribs on a plate, and begin shredding into pieces once they're cool enough to handle. Strain remaining sauce from roasting pan and reduce by half in a skillet over medium-high flame. Once reduced, fold meat into sauce and season to taste.

TO MAKE BACON-WRAPPED TENDERLOIN: Wrap each tenderloin tip with a piece of bacon. Season with salt and pepper, and, in a sauté pan, cook the meat to desired wellness and until bacon is crisp.

TO ASSEMBLE: Place chili in a bowl and top with 3 tenderloin slices. Garnish each bowl with cheese, cilantro, a dollop of sour cream, and scallions.


courtesy of: Todd English, Epicurious.com, January 4, 2008

1316. BACON, ONION and BROWN LENTIL SKILLET

yields 4 servings


6 center-cut bacon slices
1 cup chopped onion
1 cup chopped carrot
1 cup chopped celery
1 teaspoon chopped fresh thyme
6 garlic cloves, minced
3 cups fat-free, less-sodium chicken broth
1 cup dried brown lentils
1 cup water
2 tablespoons chopped fresh parsley
1/4 teaspoon freshly ground black pepper

Cook bacon in a large nonstick skillet over medium-high heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Crumble bacon; set aside. Add onion to drippings in pan; sauté 5 minutes or until lightly browned. Add carrot, celery, thyme, and garlic; cook for 5 minutes or until crisp-tender. Add broth, lentils, and 1 cup water; bring to boil. Cover, reduce heat, and simmer 15 minutes or until lentils are just tender. Uncover and increase heat to medium-high; cook 6 minutes or until liquid almost evaporates. Remove from heat; stir in parsley and pepper. Sprinkle with bacon.


courtesy of: David Bonom, Cooking Light, October 2008

1315. BACON and EGG BREAKFAST PIE with OATS

serves 2 for a complete breakfast

Pastry
250 grams flour
60 grams oats
200 grams butter
160 grams sour cream
pinch salt

Filling
4 thinly sliced rashers traditionally smoked bacon (rind removed)
5 large eggs
1 tablespoon cream
2 tablespoon chopped flat leaf parsley
chives, cut

Pulse the flour and the butter to breadcrumb stage, then add the oats and pulse. Add 3/4 of the sour cream and pulse, adding the rest of the sour cream as necessary to bring it all gently together. Rest in the fridge for 20 minutes.

Line the base of 2 small spring form tins with baking paper and rub a little butter around the sides. Roll the pastry out on a lightly floured surface cut 2 even circles to line the tins with. Place in the fridge and allow to rest for 5-10 minutes. Take out of the fridge just a few minutes before you use so that it is easier to use, but doesn’t get warm.

Mix 1 egg with the cream and season with sea salt and freshly ground black pepper. Place 2 rashers of bacon around the side of each tin, pour a little of the egg and cream mixture into the base, then crack 2 eggs into each tin, top with a little more egg & cream mixture and season with salt and pepper and top with chopped chives. Bake in an oven previously heated to 180C for 22-25 minutes.

Remove from the oven, and leave to set for a couple of minutes before serving.


courtesy of: ABC TV: The Cook and the Chef, GPO Box 9994, Adelaide SA 5001, Australia

1314. BACON, CARROT, BUTTERBEAN and CORIANDER SOUP

6 rashers smoked streaky bacon, diced
4 rashers crispy cooked bacon
450 grams carrots, peeled and finely sliced
750 ml ham stock
150 ml white wine
1 teaspoon ground coriander
1 can butter beans, drained
1 small baguettes, cut into slices and toasted
1 large onion, peeled, thinly sliced
salt and pepper
pesto sauce

Dry fry bacon rashers for 2-3 minutes. Then add the onion and carrots to the pan and sauté for 2-3 minutes.

Pour in the stock and wine, sprinkle over the coriander and season with freshly ground black pepper. Then stir in the butter beans.

Simmer for 10-15 minutes until the carrots are soft and then stir in the chopped coriander, check the seasoning and adjust if necessary.

Spoon into warm bowls.

Put a little pesto sauce onto each of the baguette slices and arrange on top of the soup and finish off with a rasher of crispy bacon. Serve immediately.


courtesy of: CooksUnited.co.uk, pixelhouse GmbH, Felix-Rütten-Strasse 2, 53474 Bad Neuenahr-Ahrweiler, Germany, Tel: 0049-2641-91179-0

1313. PAN-ROASTED MAHI MAHI with BACON, AVOCADO and TOMATO SALSA

2 pieces of fresh mahi mahi
herb oil (recipe follows)
2 slices of bacon, cooked and crumbled or chopped
1 ripe avocado, diced
1 large ripe tomato, seeded then diced
1/4 cup cilantro, roughly chopped
juice from 1/2 large lime
kosher salt and fresh cracked black pepper

Preheat the oven to 350 degrees.

Make the salsa: In a bowl, add the avocado, tomato, cilantro, bacon, and lime juice. Mix thoroughly. Taste, then season with salt and pepper as necessary. Refrigerate the salsa while cooking the fish.

Preheat an oven-safe pan over high heat. Add 3 tbsp of herb and garlic infused oil to the pan. While the oil is heating, season both sides of the fish liberally with salt and pepper. Once the oil has just barely begun to smoke, place the fish in the pan flesh-side down. Cook over high heat for about 2 minutes or until the flesh has caramelized nicely and has released from the pan. Flip the fish and cook over high for another 1 minutes. Baste the fish with the herb oil using the oil pooling in the bottom of the pan or adding more if there isn’t enough in the pan. After a minute, place the pan into the 350 degree oven and bake the fish for another 4 minutes, until the mahi mahi is just cooked through and still utterly moist and delicious. (If you’re having a hard time flipping the fish and the fish is sticking to the bottom of the pan, the fish is not ready to be turn. This is the case when searing all meats - when the flesh releases naturally they are ready to be turned.) cook times may vary due to the thickness of the fillets Remove the fish from the oven and serve with the avocado salsa. Garnish the dish with a drizzle of infused oil.


courtesy of: What We're Eating

1312. BROCCOLINI, BACON and LEMON PASTA

serves 4


400 grams rigatoni
2 bunches of broccolini, trimmed and sliced
1/4 cup olive oil
4-6 rashers of bacon, remove rind, chopped.
2 cloves of garlic, sliced
1 tablespoon of lemon zest
1/2 cup of finely grated parmesan
sea salt

Place large saucepan of salted water on to boil. Once rolling boil is achieved, add pasta. One minute before pasta is cooked, add the broccolini. Cook for further one minute. Drain and keep warm - in the large saucepan. Heat 1 tablespoon of oil in frypan. Add bacon and cook for 3-5 minutes or until crispy. Add garlic and lemon zest and cook for one minute or until fragrant. Add to pasta and stir through, adding remaining oil and sea salt to taste. Add parmesan and toss to combine.


courtesy of: Cathode Recipes, Perth, Australia, Tuesday, November 4, 2008

1311. UKRAINIAN MILLET with BACON and MUSHROOMS

1 cup millet, soaked and cooked as above
1/4 lb non-cured bacon, chopped
1 small onion, chopped
1/4 to 1/2 pound fresh mushrooms, chopped
(portobellos or shiitakes are nice)

Put bacon in a skillet and saute gently until done but not crispy. Add a little butter or olive oil if bacon is very lean. Then saute the onion and mushrooms for a few minutes. Stir in the cooked millet. Serve.


courtesy of: Lynnet Bannion, LoveLandLocal, Loveland, Colorado

1310. BUTTERMILK BACON PRALINES

1 cup granulated sugar
1/2 cup packed light brown sugar
1/2 cup buttermilk
1 tablespoon light corn syrup
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
4 tablespoons unsalted butter
1/2 teaspoon vanilla extract
1 cup chopped pecans
1 cup whole pecans
1/2 teaspoon orange zest
4 slices bacon, cooked crisp and crumbled-make using the microwave for crispier bacon.

Again using a heavy bottomed deep saucepan, combine the sugars, buttermilk, baking soda and salt. Cook slowly over medium to medium high heat for about 20 minutes till the thermometer measures 240 degrees.

Remove from the heat and add the butter, vanilla, pecans, orange zest and bacon. Beat the mixture like the dickens using a wooden spoon until it gets smooth and creamy. Just be careful as the mixture is hot and you dont’ want to burn yourself. Drop by teaspoons onto waxed paper or a silicone mat. Let stand for about 30 minutes till cool and firm. Store in an airtight container with wax paper between layers.


courtesy of: Screen Doors and Sweet Tea: Recipes and Tales from a Southern Cook, by Martha Hall Foose | A Yankee in a Southern Kitchen

1309. BACON BUFFALO MEATLOAF

Sauce:
½ can tomato paste
½ teaspoon garlic salt
¼ of a green bell pepper finely diced

Loaf:
1 lb ground buffalo
½ of a green bell pepper finely diced
½ of a red bell pepper finely diced
½ of a white onion finely diced
1 egg
½ can of tomato paste
4 slices of bacon chopped
1 teaspoon garlic salt
1 teaspoon black pepper
1 teaspoon salt
(Optional) Swiss cheese broken into small “Chunks”

Preheat oven to 375 degrees

Sauce: Add water to tomato paste until you get a nice consistency and mix all ingredients together. A nice consistency would be one similar to ketchup.

Loaf:
Mix all ingredients together in a big mixing bowl. Form into round “loaves” on a nonstick pan. Paint some of your sauce on top of your loaves. Put in the oven and bake for 45-60 minutes. After cooked, paint some more sauce on top of your loaves and serve.


courtesy of: Song of Grok blog

1308. WHOLE ROAST CHICKEN, POTATO and BACON ROSTI and GLAZED VEGETABLES

serves four


For the poussin and mushroom farce:
4 poussins
3½ oz. button mushrooms
7 oz. shallots
2 oz. garlic
2 oz. thyme, finely chopped
3 teaspoons breadcrumbs
3½ oz. butter
1 oz. bacon
2 slices of bacon for wrapping

For the herb butter:
3½ oz. flat leaf parsley
2 cloves garlic
2 oz. butter
salt and pepper to taste

For the rosti:
2¼lb potatoes eg. Jersey Royals
3½ oz. bacon, fried off and diced
2 teaspoons cornflour
picked thyme

For the vegetable garnish:
1 bunch baby carrots
1 bunch baby turnips
1 bunch baby leeks
3½ oz. green beans

To prepare the poussin, take off the legs, cut off the carcass to leave the breast on the crown. Scrape away the wishbone and trim away the wing bone. Take the thigh bones out of the legs and trim off the knuckle of the drumstick (you can leave the bone in, but it won t leave you much room for the stuffing). Leave in the fridge until ready to fill with the mushroom farce.

For the mushroom farce:
Finely chop the mushrooms, shallots, bacon and garlic. Fry the bacon until the fat starts to run out on the bacon. Add the butter, garlic and shallots, cook for a few minutes and then add the mushrooms and thyme. Cook the mushrooms until they are soft, add the breadcrumbs and season. When cool fill the chicken legs. Note: The consistency should be pliable and not too crumbly and dry. Re-shape the legs then wrap in pancetta and secure with cocktail sticks.

For the herb butter:
Blend all the ingredients together in a blender until you have a brilliant green colour. Lift the breast skin off the poussin and fill with the butter. Pull the skin down, season and wrap in tin foil. Roast the legs and breast in a moderate oven (400F) for 20 minutes. Make sure the chicken is cooked before removing from oven. Leave to one side ready for serving.

For the rosti:
Peel and grate the potatoes, squeeze out any excess water, then add the bacon, thyme and cornflour. Season with salt and pepper. In a small frying pan heat up a little oil and add the potato mix. Fry on both sides to give colour.

For the vegetable garnish:
Make the emulsion by adding butter to a pan with water, heat up until the butter has melted, put to one side. Scrub clean all the vegetables, blanch and re-fresh in iced water. Top and tail the beans, blanch and re-fresh in iced water. Any green vegetables should be put into boiling water and then cooked. Other vegetables can be put into cold water and then brought to the boil.

To assemble the dish:
Warm up the chicken in the oven. Heat up the vegetables in a little melted butter. Warm through the rosti. Arrange neatly on the plate. Garnish with watercress.


courtesy of: Mark Bennett, Saturday Kitchen, BBC Food

1307. ROSTI with BACON, MUSHROOMS, ONION and HAVARTI

3 1/2 oz onions, sliced
3 1/2 oz mushrooms, sliced
3 1/2 oz smoked bacon, thinly sliced
2 tablespoons oil
6 slices havarti cheese
1 pinch dried thyme
6 large baking potatoes
1 tablespoon salt
butter, softened

Boil the potatoes in their skins for 20 mins, drain & leave to cool. Peel them & using a cheese grater, grate them into a large mixing bowl & sprinkle with salt. In a frying pan saute the bacon & onions & thyme. Add mushrooms & cook for about 5 mins until soft. Combine with the potatoes & mix carefully, taking care not to mash them too much. Heat oil in a frying pan & add 3 or 4 spoonfuls of the mixture (See cook's note at the bottom. Using a spatula, pat the mixture into a round flat cake. Brown it over a high heat. When the bottom side is cooked flip it over. Repeat with remaining potatoes to make 6 cakes. Put 1/2 tbsp of butter & a slice of cheese on each cake & melt under a hot grill or broiler.


courtesy of: Group Recipes, Food Social Network

1306. TAGLIATELLE with BACON and OYSTER MUSHROOM CREAM SAUCE

Pasta:
200 grams flour
2 eggs
1 teaspoon extra virgin olive oil
pinch paprika
pinch salt
flour and oil for cooking and preparing

Combine all above to a nice firm ball and wrap in glad wrap. Leave in fridge overnight. That way the dough matures and combines better. The next day, flour well and either use a pasta machine or roll dough out and cut strings. Bring water to boil with a bit of oil and salt. Cook pasta al dente and cool it down in running cold water.


Sauce:
40 grams oyster mushrooms
150ml cream
15 grams onions
100ml chicken stock
10 grams garlic
20ml beef stock
20 grams butter
50ml white wine
20 grams bacon, diced

Sauté onions, garlic, butter, mushrooms and bacon till everything has some color.
Add white wine and let simmer. Add cream, chicken stock and beef stock and reduce till creamy and thickish Then add pasta and toss.


courtesy of: Renee Stump, Gannets Restaurant, New Zealand | New Zealand Oyster Mushroom Suppliers & Growers, Marie & Graeme Price, 667 Te AhuAhu Road, Waimate North, R.D.3 Kerikeri, Northland, New Zealand

1305. PRINCE EDWARD ISLAND LOBSTER with OYSTER MUSHROOM, ASPARAGUS and BACON FINGERLING POTATO HASH, finished with MAPLE WINE-PEAN SABAYON

serves four


4 1-pound PEI lobsters
12 fingerling potatoes
1 bunch island asparagus
6 shallots, sliced
4 slices bacon, diced
2 bunches oyster mushrooms, torn
2 tablespoons olive oil
2 tablespoons unsalted butter

4 egg yolks, free-range organic
3 tablespoons brown sugar
3 oz Maple Rossignol wine
pinch zested lemon
chopped pecans

NOTE: If you’re not fortunate enough to live in or visit PEI, substitute the Rossignol Wine and brown sugar with 1 oz of Canadian maple syrup and 2 oz of your favourite Canadian white wine.


Fill pot with 2 to 3 inches of salted water and bring to a boil. Add the steamer basket containing lobsters and cover tightly. Cook for 15 minutes, making sure there’s still enough water in the bottom of the pot.

Once cooked, let cool and remove lobster meat from claws, tails, and knuckles. Set aside.

Blanch asparagus tips in boiling salted water for 2 minutes. Place in ice bath.

Slice fingerling potatoes into 1-inch pieces, add potatoes to salted water, bring to a boil, simmer for 1 to 2 minutes and drain.

In a saucepan over medium heat, start with bacon, then sweat mushrooms and shallots.

Add potatoes and olive oil. When bacon is cooked, add asparagus and finish with butter. Season to taste.

Bring a small pot of water to steam over medium heat. Whisk together all ingredients in a stainless-steel bowl until smooth.

Create a double boiler by placing the bowl over steaming water and continue to whisk until sabayon coats the back of a spoon, about 5 to 7 minutes. Add chopped pecans.

Place the lobster meat on a baking sheet, brush with whipped butter, and broil at 375°F until hot.

Place hash in the middle of the plate. Top with warm, butter-brushed lobster meat, and finish with sabayon.


courtesy of: Tidings Magazine, 5165 Sherbrooke West, #414, Montreal, Quebec, Canada, H4A-1T6

1304. PAN-ROASTED FINGERLING POTATOES with BACON

10 oz. fingerling, purple, or baby red potatoes
2 sliced bacon, chopped
2 cloves garlic, smashed
2 tablespoons chopped fresh parsley
salt and pepper

Scrub the potatoes, leaving the skin on, and then add to a pot of cold water. Bring the water up to a boil and cook the potatoes until they are just fork tender, 8-10 minutes. Allow to cool slightly. Cut each fingerling potato in half lengthwise. Sprinkle with salt and pepper.

Cook the bacon in a skillet or pot and remove with a slotted spoon when crisp. If there is more than a tablespoon of grease left in the pot, drain it so that only 1 Tbsp. remains.

To the pan, add the smashed garlic and stir around until fragrant. Add the potatoes, cut side down. Brown them until slightly crisp. Pluck out the garlic and stir the bacon back in. Top with chopped parsley.


courtesy of: BakeSpace.com

1303. WILD MUSHROOM PIZZA with GARLIC CONFIT and BACON

makes 4 servings


3 bacon slices, cut crosswise into 1/2-inch pieces
2 tablespoons olive oil
1/2 cup halved peeled large garlic cloves (about 2 1/2 ounces)
12 ounces assorted fresh wild mushrooms, thinly sliced
1/2 red bell pepper, cut into matchstick-size strips

1 10-ounce purchased fully baked thin pizza crust
1 cup (packed) mixed shredded Italian cheeses (about 4 ounces)

Cook bacon in large skillet over medium heat until golden, about 10 minutes. Using slotted spoon, transfer bacon to paper towels. Pour off drippings from skillet. Add oil and garlic to skillet. Cover and cook over low heat until garlic is golden, stirring occasionally, about 15 minutes. Add mushrooms and bell pepper; cover and cook over high heat until vegetables are tender, stirring often, about 5 minutes. Season with salt and pepper. (Can be made 8 hours ahead; chill bacon and vegetables.)

Preheat oven to 450°F. Place pizza crust on baking sheet. Sprinkle cheeses, then vegetable mixture and bacon over crust. Bake until cheeses melt, about 15 minutes. Remove from oven. Let stand 2 minutes. Cut into wedges and serve.


courtesy of: Bon Appétit, March 2000

1302. SPICY BACON BEAN DIP

4 slices bacon, crisply cooked
1 can refried beans with jalapenos
pinch of cayenne pepper (or to taste)
1 lb. Pepper Jack or Monterey Cheddar cheese, grated
1 onion, finely diced
1/2 teaspoon taco seasoning
2 tablespoons fresh parsley or cilantro, minced
4 cloves garlic, crushed or pressed
1 teaspoon olive oil

In a skillet, brown the bacon until crisp but not brown. Drain on and pat dry with paper towels. Crumble into small bits.

Peel garlic cloves. Put through a garlic press or crush with the side of a heavy knife, then finely mince.

In a medium saucepan, over low heat, sauté onions until clear. Heat garlic until lightly golden, pressing it into the oil to flavor it. Do not allow the garlic to brown.

Add remaining ingredients and bacon bits. Cook over low heat until the cheese has melted.

Serve warm with tortilla chips or toasted pita wedges and a side of salsa.


courtesy of: Cooks.com

1301. GRILLED POTATO SKINS with PROVOLONE, BACON and SOUR CREAM

yields eight servings


4 large russet potatoes washed skin on
2 tablespoons olive oil
2 cups mixed grated cheese provolone and cheddar
1 cup cooked crispy bacon drained and crumbled
1/2 cup chopped scallions
1/2 cup sour cream
salt and pepper to taste
optional garnish: salsa

Preheat barbeque to 325°F (162°C) medium low. Leave 2 burners on and one burner off. Oil the grill to prevent sticking. Rub potatoes with 1 tablespoon (15ml) of the olive oil and prick all over with a fork. Place potatoes over indirect heat for 40-50 minutes or until the potatoes are fully cooked. Remove from the grill and cool. Using a sharp serrated knife slice the potato in half lengthwise. Using a spoon, scoop out the insides leaving a ½ inch boarder of potato on the skin. Season with salt and pepper to taste and drizzle with oil paying close attention to the rim of the potato (the ½ inch border). Sprinkle the cheese and bacon equally among the potatoes. Preheat barbeque to medium high heat 375°F (190°C). Oil grill to prevent sticking. Place potato skins cheese side up on the grill. Close the lid, and allow potatoes to cook for 7-8 minutes or until the cheese is bubbling and the skin is crispy. Remove from barbeque. Top with scallions, sour cream and salsa if desired.


courtesy of: Matt Dunigan, "Little League Soccer," Road Grill, The Food Network

1300. BACON and POTATO RAVIOLI (in WANTON SKINS)

Filling:
2 cups mashed potatoes, without butter and cream
1/4 lb. sliced bacon, cooked until crisp and chopped
2 teaspoon bacon fat
2 tablespoons chopped parsley, or chives, or a combination
1 clove garlic
1 shallot, minced
2 tablespoons unsalted butter
1/4 cup heavy cream
2 tablespoons grated parmesan
coarse salt and freshly ground pepper to taste

Pasta:
40 square wonton skins (or use standard ravioli pasta)
1 egg, beaten

Garnish:
1/2 cup chicken stock, hot
3 tablespoons unsalted butter
1 tablespoon chives, finely chopped

Combine warm mashed potatoes with all of the filling ingredients and chill for 1 hour.

Lay 20 wonton skins on a flat surface and brush them all over with egg. Place a level tablespoon of filling in the center of each skin. Place a fresh skin on top, tamp down the edges with your fingers, sealing them, and press firmly but gently around the filling with the rim of a 2-1/2 inch glass, being careful not to press through the dough. Cut out the ravioli with a 3-inch cutter. Seal the edges well with your fingers, pressing out any air pockets. Cover with plastic wrap and refrigerate until serving time. This can be done 1 day in advance.

Bring a large pot of water to boil, add a tablespoon of salt and simmer the ravioli 6 or 7 minutes. Try to keep the water just at the boiling point; if it boils too rapidly, the ravioli may open and the filling leak out or become diluted with water. Drain the ravioli well and put them in a serving dish.

Boil the stock with the butter and pour over the ravioli. Sprinkle with chopped chives.


courtesy of: Chef Waldy Malouf, Beacon, New York

1299. VEAL CUTLETS filled with BACON and GRUYERE

serves 6


6 veal cutlets
6 thin slices of bacon
6 thin slices of gruyere cheese
pinch of mixed dried herbs
1/4 cup (1/2 stick) butter
2 tablespoons olive oil
juice of 1/2 lemon
2 tablespoons light cream (optional)
1 teaspoon chopped fresh parsley
salt

Season the cutlets with salt on both sides. Place a slice of bacon in the center of each cutlet and top with a slice of gruyere. Sprinkle with some of the dried herbs then fold the cutlet like a turnover and pinch all around the edge with a toothpick.

Melt half the butter with the oil in a skillet. Add the cutlets and cook over high heat for 2 minutes on each side. Lower the heat and cook for 5 minutes more on each side or until done to your liking.

Remove the cutlets from the skillet and keep warm.

Drain off the oil from the skillet then add the remaining butter and the lemon juice. If necessary stir in 1-2 tablespoons hot water. Stir well then remove the skillet from the heat and stir in the cream if using.

Sprinkle the cutlets with the parsley and pour the sauce over them.

Serve immediately.


courtesy of: Food Reference Website

1298. ARUGULA, BACON and GRUYERE BREAD PUDDING

makes 4 (main course) or 6 (side dish) servings


1 1/2 cups whole milk
1/2 cup heavy cream
5 large eggs
6 bacon slices
1 large shallot, finely chopped
3 garlic cloves, chopped
7 ounces baby arugula or baby spinach (6 1/2 cups)
6 cups cubed (1-inch) country-style bread (1 pound)
5 1/2 ounces Gruyère cheese, coarsely grated (1 1/2 cups)

Preheat oven to 375°F with rack in middle. Butter a 2-qt shallow baking dish.

Whisk together milk, cream, eggs, and 1/4 teaspoon each of salt and pepper in a large bowl.

Cook bacon in a 12-inch heavy skillet over medium heat, turning occasionally, until crisp. Transfer with tongs to paper towels to drain, then coarsely crumble.

Pour off all but 1 tablespoon fat from skillet. Increase heat to medium-high and cook shallot and garlic, stirring constantly, until golden, about 1 minute. Gradually add arugula and cook, stirring, until it wilts.

Stir arugula mixture, bacon, bread, and cheese into custard. Transfer to baking dish and cover with foil. Bake 30 minutes, then remove foil and bake until golden in spots, about 10 minutes more.


courtesy of: Gina Marie Miraglia Eriquez, Gourmet, December 2008

1297. BACON and ONION STUFFED BRISKET

1 beef brisket, about 8-10 pounds
3 slices bacon
1 medium white onion, sliced
2 cloves garlic, crushed
3 tablespoons brown sugar
1 tablespoon kosher salt
1/2 tablespoon black pepper, ground
2 teaspoons paprika
1-2 bamboo skewers

Prepare Brisket as normal. Cut into the brisket along the side making a pocket as big as you can without cutting through the other sides. Combine brown sugar, salt, paprika, and black pepper a small amount of the rub to the inside of the brisket. Stuff the brisket with the onion, bacon (uncooked), and minced garlic. Close pocket with bamboo skewers. Rub spice rub onto the outside brisket. Prepare smoker. You will want the brisket to smoke for about 8-10 hours at 200-225 degrees F. Place on smoker and cook until the internal temperature reaches 185 degrees F. Remove brisket from smoker and wrap tightly in aluminum foil. Let set for 20-30 minutes before slicing.


courtesy of: Derrick Riches, About.com

1296. AVOCADO, BACON, LETTUCE and CRAB CROISSANT SANDWICH

serves eight


1 pound Dungeness crab meat
1 apple thinly sliced
A few drops of tabasco
¼ cup chopped red onion
Squeeze of ½ lime
¼ cup chopped parsley
2-3 tablespoons chopped fresh dill
½ cup mayonnaise
8 fresh croissants
8 leaves of crispy lettuce (Romaine would work well)
2 ripe avocados, peeled and sliced into wedges

Cook bacon until crispy. Mix together crab meat with sliced apple, tabasco, chopped onion, lime juice, parsley and dill. Add half of the mayonnaise to the mixture and incorporate well. Cut the croissants in half, spread mayo over the croissants. Place a generous amount of the crab mixture onto one half of each croissant, dividing evenly over eight croissants. Top with avocado and lettuce leaf, fold the top portion of the bread over and enjoy.


courtesy of: Oregon.gov, Official Oregon State Website | Vitaly Paley, Paley’s Place, 1204 NW 21st Avenue, Portland, Oregon 97209, (503) 243-2403

1295. POTATO and SPINACH GNOCCHI with GARLIC, PARMESAN and BACON

serves 4


3 large russet potatoes, scrubbed and dried (about 4 pounds)
2 eggs, separated
2 tablespoon sour cream
1 clove garlic, minced
2 slices of bacon, finely chopped
2 tablespoons chopped walnuts
3/4 pounds fresh spinach leaves, coarsely chopped
2 tablespoons freshly grated parmesan
2 tablespoons flour

Sauce:
2 tablespoons freshly grated parmesan
2 teaspoons extra-virgin olive oil
1/2 clove garlic, minced
timer

Preheat the oven to 450F. Pierce the skins of the potatoes in several places with the tines of a fork. Bake for 45 to 50 minutes, or until tender. Remove the potatoes from the oven and allow them to cool for 20 minutes until they are easy to handle.

Using a serrated knife, cut a thin slice from one of the wider sides of each potato. Using a towel to protect your hand, hold each potato cut-side up and scoop out the flesh. Place it in a mixing bowl and mash with a fork until nearly smooth. Add the egg yolks, sour cream, garlic and a sprinkling of salt and pepper and mix thoroughly.

Beat the egg whites with a pinch of salt in a clean bowl until the whites are thick enough to hold a shape. Fold the whipped egg whites into the potatoes.

Meanwhile, cook the bacon in a large skillet over medium heat until crisp. Add the walnuts and toss until lightly browned, about 30 seconds. Add the spinach and toss until the spinach has wilted, about 45 seconds. Remove from the heat and season with salt and pepper. Set aside.

Mix the potatoes, spinach, parmesan, flour and a sprinkling of salt and pepper in a bowl until well combined.

Form gnocchi in batches of 12. Take 1 teaspoon of the potato mixture and roll it in flour. Gently roll each mound between your hands into a cylinder about 2 inches long. Place a long-tined fork face up on a work surface. Place a potato cylinder on the inside curve of the fork, parallel to the handle. Gently flatten by pressing an index finger into the center of the dough and slide it off the fork. Each piece will be decorated on one side with ridges from the fork tines and with an indentation from your finger on the other. Continue shaping the gnocchi in this way until all have been formed. You should have about 48 gnocchi.

Bring a large saucepan of salted water to a boil. Add the half the gnocchi to the boiling water. In a short time, they will float to the surface. Cook just 10 seconds more and remove with a large slotted spoon to a serving platter. Keep warm while you cook the remaining gnocchi.

For the sauce, combine the cheese, olive oil , garlic and a sprinkling of salt and pepper. Toss with the gnocchi and serve.


courtesy of: Cookthink, 2250 Hall Place NW, Washington, DC 20007

1294. GNOCCHI with BACON and PEAS CREAM SAUCE

2 tablespoons olive oil
2 tablespoons butter
1 medium sized onion red or yellow
4 cloves garlic
3 strips of bacon
¼ cup chicken stock
½ cup heavy cream
1 cup of frozen peas
1-pound gnocchi
¼ cup grated Parmesan cheese
¼ teaspoon nutmeg
Salt & pepper to taste

Peel and slice the onion into rings and separate them. Mince the garlic and cut the bacon lengthwise and then into 1-½ strips. Thaw the peas anyway you like and grate the Parmesan.

Start by heating up a large pot of water for cooking the gnocchi. You don’t want the sauce ready and have to wait for the gnocchi to cook although they don’t take but 2 minutes to cook.

Heat your sauté pan over medium-high heat to get it hot. Add the oil and butter to the pan and when the butter is melted and hot, add the onion and sauté for 2 minutes. Add the garlic and continue sautéing for another minute.

Add the bacon and cook for 3 – 4 minutes until the bacon doesn’t have that white fatty look any more. You don’t want the bacon crisp, just cook through. The down side of using bacon over Pancetta is the bacon takes longer to cook but if that’s what you have available, what the heck.

Add the chicken stock to deglaze the pan, stirring up any of the bacon bits that may be sticking to the pan. Add the cream and then the peas. Simmer for 3 – 4 minutes and you will notice the sauce start to thicken.

Right after you add the cream you want to start cooking the gnocchi. They only take 2 –3 minutes to cook but by the time you cook and drain them the sauce will be finished. You will know when the gnocchi are done because they float to the top of the water. The trick to preparing any pasta dish with a great sauce is getting the timing down so everything is done at the same time.

Add the drained gnocchi to the sauce along with the Parmesan cheese and nutmeg. Give it a gentle stir and cook to warm up and incorporate the sauce with the gnocchi.

Taste and adjust seasonings with salt and pepper.


courtesy of: Reluctant Gourmet

1293. ASPARAGUS and BACON FRITTATA with MANCHEGO

serves one


3 eggs
salt, pepper
2 teaspoons olive oil
3 asparagus stalks
35 grams bacon
1 tablespoon grated manchego cheese

Turn the oven grill on, at the highest setting.

Boil water for the asparagus. Break off any woody ends, and cook for three minutes. Immediately transfer to a bowl of cold water, to stop the cooking.

Fry the bacon until crispy, and drain.

Beat the eggs with salt and pepper. Heat the oil in a skillet on high heat. Add the eggs and lower the heat immediately. Fry like you would any omelet - gently move the edges that bake faster towards the center, and let the eggs run out towards the edges. When it's nearly done, arrange the asparagus, bacon and manchego on top, and pop the whole thing in the oven. Bake for 30-60 seconds, and serve right away.


courtesy of: Anne's Food, Stockholm, Sweden

1292. BACON-WRAPPED MANCHEGO-STUFFED DATES

makes 12 hors d'oeuvres


12 medjool dates
12 1/2-inch cubes manchego cheese
6 pieces uncured bacon, cut in half

Preheat broiler. Make a slit in the side of each date and remove the pit. Place a piece of cheese in the cavity of each date and wrap each date with a piece of bacon.

Arrange dates on a baking sheet and broil for 4 to 6 minutes. Turn dates and broil for another 4 minutes, until bacon is crisp and cooked through. Serve immediately.


courtesy of: Whole Foods Market

1291. PECAN PIE and BREAD PUDDING with BACON and SAUERKRAUT

yields two servings


1 medium potato, shredded
1/4 cup diced sausage
1/4 cup diced bacon
1/4 cup diced ham
2 tablespoons chopped smoked fish, optional 1/4 cup diced onions
1/2 cup diced green bell peppers
3 eggs
pinch of seasoned salt
pinch of freshly ground black pepper
1/2 cup cheddar cheese, shredded
1/2 cup sauerkraut
toast

Heat a griddle over medium-high heat. Add potatoes, sausage, bacon, ham and fish and fry until browned, approximately 5-6 minutes. Add the onions and peppers and fry until cooked through, approximately 2-3 minutes.

Scramble the eggs on the griddle and then add to potato mixture and stir to combine. Season with salt and pepper.

Place the mixture on a plate and top with the cheddar cheese.

Heat the sauerkraut on the griddle and then place over the cheese. Add toast on the side.


courtesy of: Feasting on Asphalt: The River Run by Chef Alton Brown, Stewart, Tabori & Chang, 2008

1290. SMOKED SALMON, GOAT CHEESE and BACON SPRING ROLLS

serves four


200 grams smoked salmon, trimmings, chopped
4 bacon rashers, cooked until crispy then chopped
100 grams potatoes, boiled, drained and crushed
1 finely sliced red onion
8 basil leaves, shredded
100 grams goat cheese, crumbled
1 pinch salt and fresh ground black pepper
8 large rice paper wrappers
1 beaten egg
500 ml vegetable oil for deep-frying

To serve
1 jar chutney
1 mango, peeled and finely diced
1 tablespoon balsamic vinegar
3 tablespoons olive oil
1 tablespoon chopped chives
0.5 lemon juice
1 head curly endive

Mix together the smoked salmon, bacon, potato, onion, basil and goat's cheese in a bowl. Season with salt and freshly ground pepper, bearing in mind the saltiness of the smoked salmon and bacon.

Lay out the spring roll sheets and place a quarter of mixture along the bottom of each sheet. Brush the edges with beaten egg and roll up tightly into a spring roll shape, tucking in the edges.

Heat the vegetable oil in a wok or deep-fat fryer until 180ºC. Deep-fry the spring rolls until golden brown, remove with a slotted spoon or frying basket and drain on kitchen paper.

Mix together the chutney, mango, balsamic vinegar, olive oil, chives and lemon juice. Season to taste with salt and freshly ground pepper.

Arrange the fritters, dressing and endive on a serving plate and serve at once.


courtesy of: Andrew Nutter, Christmas Live, UKTV Food, Sky Channel 249, Virgin TV 260

1289. HAM, BACON and VEGETABLE FRIED RICE

4 cups steamed brown rice
100 grams diced ham
100 grams diced bacon
2 eggs
1/4 cup diced onion
1/2 cup boiled corn kernels
1/4 cup green peas
1 diced tomato
1 tablespoon sliced spring onion
1/2 tablespoon ground white pepper
2 tablespoons seasoning sauce
4 tablespoons vegetable oil
parsley for garnishing

Fry the onion in 3 tablespoons of oil over medium heat until tender. Add the bacon and ham. Fry until cooked and fragrant. Add the corn and peas. Mix together and season with seasoning sauce. Put the mixture into a bowl.

Fry the eggs in the remaining oil over medium heat. Break the eggs into small pieces. Add the steamed brown rice and tomato to the frying eggs. Add the ham mixture and mix everything together.

Put the fried rice on a serving plate. Garnish with parsley. Serve hot.


courtesy of: ThaiFoodPlus.com

1288. PAN-ROASTED CHICKEN, SQUASH and CHARD SALAD with BACON VINAIGRETTE

yields four servings


Chicken:
2 bone-in chicken breast halves
2 chicken leg quarters
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 teaspoons canola oil

Salad:
1 2/3 cups sliced Fuji apple
1 tablespoon fresh lemon juice
8 ounces Swiss chard leaves, thinly sliced
1 tablespoon butter
4 1/4 cups (1/4-inch) cubed peeled butternut squash (about 1 1/2 pounds)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper, divided
3 tablespoons maple syrup

Vinaigrette:
2 bacon slices, cut crosswise into 1/2-inch-thick pieces
8 ounces wild mushrooms, halved
2 garlic cloves, minced
3 tablespoons apple cider vinegar
1/4 cup fat-free, less-sodium chicken broth

Remaining ingredient:
3 tablespoons walnuts, toasted and coarsely chopped

Preheat oven to 400°.

To prepare chicken, loosen skin from breast halves and leg quarters by inserting fingers, gently pushing between skin and meat. Combine 1/2 teaspoon salt and 1/4 teaspoon black pepper; rub salt mixture evenly under loosened skin. Heat oil in a large ovenproof skillet over medium-high heat. Add chicken, skin side down, to pan; cook 5 minutes or until brown. Bake at 400° for 28 minutes or until a thermometer registers 165°. Remove chicken from pan; let stand 10 minutes. Discard skin. Place a zip-top plastic bag inside a 2-cup glass measure. Pour drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into a bowl, stopping before fat layer reaches opening. Reserve drippings and 2 tablespoons fat; discard remaining fat.

To prepare salad, combine apple, juice, and chard in a large bowl; toss to coat. Melt butter in a large skillet over medium-high heat. Add squash to pan; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Cook 10 minutes or until tender, turning to brown on all sides. Remove from heat; stir in maple syrup. Add squash mixture to apple mixture. Sprinkle salad with remaining 1/8 teaspoon black pepper; toss.

To prepare vinaigrette, heat reserved 2 tablespoons chicken fat in pan over medium heat. Add bacon to pan; cook 4 minutes or until crisp, stirring occasionally. Add mushrooms and garlic to bacon mixture; cook 3 minutes, stirring frequently. Stir in cider vinegar, scraping pan to loosen browned bits; cook 1 minute or until liquid evaporates. Stir in reserved chicken drippings and broth; bring to a boil. Remove from heat. Arrange 2 cups apple mixture on each of 4 plates; drizzle each serving with 1/4 cup vinaigrette. Top each serving with 1 chicken breast half or 1 leg quarter, and sprinkle each serving with 2 1/4 teaspoons walnuts.


courtesy of: Eric Ripert, Cooking Light, October 2008

1287. FOIE GRAS and SCALLOP and BACON SALAD with MUSCAT WINE DRESSING

serves one


For the dressing
200 ml muscat wine
150 grams unsalted butter
salt
150 grams tranche of duck foie gras
2 large hand-dived scallops
1 tablespoon vegetable or olive oil

For the salad
mixed leaves
½ orange, in segments
1 tablespoon shallots, diced
1 tablespoon lentils, cooked
1 tablespoon tomato concassé
1 tablespoon pine nuts, toasted
walnut vinaigrette (four parts walnut oil to one part vinegar)
30 grams bacon, grilled and crumbled

To make the dressing, bring the Muscat to the boil. Ignite to burn off alcohol. Whisk in butter. Return to boil and season. Keep warm.

Put the oil in a pan and when hot sear the foie gras on both sides. Place the foie gras on buttered paper, put it into the oven and cook until just tender inside.
Article continues below

Sear the scallops on both sides in hot oil and butter.

In a separate bowl, mix the salad ingredients together and then place in the centre of plate. Drain the foie gras and scallops and place on top of salad. Pour dressing around plate and serve.


courtesy of: Clive Dixon | Caterer Search, Quadrant House, The Quadrant, Sutton, Surrey, SM2 5AS, UK

1286. SPRINGTIME RAGOUT of BACON, FAVA, PEAS and GREEN GARLIC

serves 4-6


3 cups of fava beans
1 cup of peas
1 stab of thick cut bacon, cut into strips
3 sprigs of rosemary
4 sprigs of fresh mint
1 laurel leaf
3 sprigs of thyme
1 tomato, diced
1 onion, diced
3 young potatoes, chopped into cubes
3 green garlic, diced into large chunks
½ cup of white wine
olive oil
salt and pepper

In 2 tablespoon of oil, sauté bacon strips until crispy. Remove bacon. In the bacon oil, sauté potato cubes until golden brown and set aside. In same oil, sauté onions and green garlic until soft and add diced tomatoes. Simmer for 5-7 minutes.

Add fava, potatoes, bacon, herbs and white wine. Bring to a boil then lower heat to allow for a slow simmer. Cook covered for about 10 minutes, adding water when necessary. Don’t stir too much to avoid breaking the beans.

Add peas and continue cooking for another 7-10 minutes or until peas are soft but not mushy. Salt and pepper to taste.


courtesy of: Chow, 235 2nd Street, First Floor, San Francisco, California 94105

1285. LIMA BEAN SOUP with PARMESAN BACON CRISP

2/3 cup diced onion
3 tablespoons butter
1 tablespoon olive oil
1/3 cup diced carrot
1/3 cup diced celery
3 cups lima beans, thawed
1 apple peeled, cored, pitted and sliced
4 cups chicken broth
Salt and freshly ground black pepper

Parmesan Bacon Crisp

1/2 cup grated Parmesan
1/4 cup fully cooked crumbled bacon
Sour cream, for plating, optional

Preheat oven to 400 degrees F.

In a large heavy-bottomed pot, cook onion in butter and oil over medium heat until translucent about 10 minutes. Add the carrot and celery and cook another 5 minutes.

While vegetables are cooking, place lima beans in boiling water and cook until very soft about 10 minutes. Drain lima beans and add to the pot with the sliced apple. Pour in the chicken broth. Lower heat and simmer an additional 5 minutes. Then puree with a hand blender. Season with salt and pepper, to taste.

For the Parmesan Bacon Crisp: Line a cookie sheet with aluminum foil and spray with cooking spray. Make 4 to 5 lines with the Parmesan, about 1-inch wide and 4-inches long. Sprinkle with bacon. Bake for about 7 to 10 minutes or until golden and crisp. Remove from oven and let cool. Peel crisp from foil and serve with soup.


courtesy of Paul McCullough | Fine Living

1284. HASH BROWN CASSEROLE with BACON, ONIONS and CHEESE

serves 4-6


6 center-cut bacon slices
1 cup chopped onion
2 garlic cloves, minced
1 (32-ounce) package frozen Southern-style hash brown potatoes
1 cup sharp white cheddar cheese, divided
1/2 cup chopped green onions
1/2 cup sour cream
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 can condensed 98% fat-free cream of chicken soup, undiluted

In a large pan over medium heat, cook bacon until crisp. Place the bacon on a couple paper towels to drain and then crumble. Discard drippings in pan. Add 1 cup onion and garlic to pan; cook for 5 minutes or until tender, stirring frequently. Stir in the potatoes; cover and cook for 15 minutes, stirring occasionally.

Combine crumbled bacon, 1/4 cup cheese, green onions, sour cream, salt, pepper, and soup in a large bowl. Add potato mixture; toss gently to combine. Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with remaining 3/4 cup cheese. Cover with foil coated with cooking spray. Refrigerate 8 hours or overnight.

Preheat oven to 350°.

Before baking, remove the dish from the refrigerator and let sit at room temperature for 15-20 minutes. Bake covered for 30 minutes. Uncover and bake an additional 30 minutes or until bubbly around edges and cheese begins to brown.


courtesy of: Joe, Culinary in the Desert, Minneapolis, Minnesota

1283. WALLEYE CHEEK CHOWDER with BACON

1/2 cup chopped onions
2 1/2 cups diced potatoes
1 cup chopped celery
1 cup chopped carrots - thin
2 teaspoons salt
1 cup milk
1 cup light cream
1/4 teaspoon pepper
4 slices bacon
1 lb of walleye cheeks (cut smaller if desired)

Fry bacon & keep drippings. Cook potatoes, carrots & celery in 2-3 cups of water until almost tender. Cook onions in bacon drippings. Add onions, cheeks & crumbled bacon to vegetables and water and simmer 10 minutes, add salt & pepper. Stir in milk & cream. Bring back to simmer for 30 minutes stirring occasionally.


courtesy of: The Michigan Sportsman, iGreatLakes.com, PO Box 930291, Wixom, Michigan 48393

1282. CRAYFISH and BACON SAVORY

3 fresh crayfish boiled
6 pieces of buttered toast
a little seasoning
6 rashers of bacon

Cut the bacon into small pieces and fry gently in a frying pan. Cut up crayfish into small pieces and add to the bacon when there is enough fat in the pan for them not to stick. Fry for a few minutes, season, and spoon mixture onto the buttered toast.


courtesy of: The Green Chronicle

1281. ROAST GROUSE with BREAD SAUCE, BACON SALAD and GAME CHIPS

serves four


2 grouse
1 tablespoon vegetable oil
A couple of good knobs of butter
60-70 grams unsliced smoked streaky bacon, cut into 1/2cm cubes
handful of small salad leaves
flour for dusting
1/2 tablespoon good quality red wine vinegar
2 tablespoons walnut oil

For the bread sauce
1 small onion, peeled and halved
50 grams butter
3 cloves
1 bay leaf
500 ml milk
Pinch of ground nutmeg
120 grams fresh white breadcrumbs
salt and pepper

First make the bread sauce: finely chop half the onion and cook it gently in half the butter until soft. Stud the other half with the cloves, pushing them through the bay leaf to anchor it. Put the milk, nutmeg and studded onion in the saucepan with the cooked onion and bring to the boil. Season and simmer for 10–15 minutes.

Remove the pan from the heat and leave the sauce to infuse for 30 minutes or so. Take out and discard the studded onion. Add the breadcrumbs and return one-third of the bread sauce from the pan into a blender and process, then return to the pan and add the remaining 25g butter. Stir until the sauce has amalgamated, check and correct the seasoning and transfer to a shallow container so the sauce is about 1cm thick, leave to cool and place in the fridge for a few hours until set.

Preheat the oven to 220/gas mark 7. Season the grouse, rub with the softened butter then place in a tray and roast for 15 minutes, keeping the grouse pink. Turn the set bread sauce out on to a board and cut into four pieces. Heat the vegetable oil in a frying pan and cook the bacon for 3-4 minutes until crisp. Remove with a slotted spoon, then coat the set bread sauce in flour. Add the rest of the butter to the pan and fry the slices of bread sauce on a medium heat for 2-3 minutes on each side until golden. Remove the breasts and legs from the grouse and shred up any bits of meat that are left on the bone and toss through the salad with the bacon and lightly dress and season. Slice the breast and arrange on the bread sauce then arrange on plates with the salad with a few crisps in among the salad leaves.


courtesy of: Mark Hix, The Independent, Saturday, September 22, 2007

1280. CHUNKY BACON and CUCUMBER SALAD

serves two


1 tablespoon groundnut oil
6 long dried chillies
2 teaspoon Sichuan peppercorns
1 whole star anise (optional)
3½oz smoked bacon, cut into 1cm/½in thick pieces
1 red chilli, de-seeded, finely chopped
1-2 tablespoons Shaoxing rice wine or dry sherry
2 tablespoons clear rice vinegar or cider vinegar
2 tablespoons toasted sesame oil
7oz cucumber, halved lengthways, de-seeded and sliced into 1cm/½in thick wedges
pinch sea salt
1-2 pinches dried chilli flakes
1 tablespoon lime juice
1 tablespoon chilli oil
1 small handful fresh coriander leaves, roughly chopped
dry-roasted peanuts (optional)

Heat a wok until smoking and add the groundnut oil, then add the dried chillies and Sichuan peppercorns. Stir fry for a few seconds, or until fragrant. Add the star anise (if using), bacon lardons and chilli and stir fry for 2-3 minutes, or until the lardons have turned golden-brown at the edges. Add the rice wine or sherry, vinegar and sesame oil and stir-fry for a few seconds, then add the cucumber and stir-fry for a few more seconds. Season with sea salt, dried chilli flakes and lime juice, stirring well. Pile the stir-fry onto a serving plate, drizzle over the chilli oil, garnish with the chopped coriander, sprinkle over some peanuts, if using, and serve immediately.


courtesy of: Ching-He Huang, Chinese Food Made Easy, BBC Food

1279. BACON SALSA

3 strips of bacon, cooked well
1/2 sweet onion, chopped
1/2 green bell pepper, coarsely chopped
1/4 cup fresh cilantro
5 slices pickled jalapeno peppers, or to taste
6 fresh tomatoes, quartered
2 teaspoons olive oil
2 teaspoons red wine vinegar
1-2 teaspoons of bacon salt
1/2 lime, juiced
dash salt

Eat 1.5 slices of bacon while dicing the remaining 1.5 slices into small pieces. Place onion, bell pepper, cilantro, and jalapeno peppers into a food processor. Pulse until finely chopped. Add tomatoes and bacon, and pulse A FEW TIMES until the tomatoes are coarsely chopped - be careful not to over chop. Place in a plastic bowl/container with a tight fitting lid. In another bowl whip together the oil, vinegar, lime juice, salt and bacon salt. Pour over tomato mixture. Stir well. Refrigerate for at least one hour.


courtesy of: The Official Bacon Salt Blog

1278. SKILLET GREEN BEANS, TOMATOES and BACON

makes 8 servings


6 slices bacon, cut into 1-inch pieces
1 large onion, chopped
1 lb. fresh green beans, trimmed, cut into 1-1/2-inch pieces
1/2 cup chicken broth
1/4 teaspoon pepper
4 medium plum tomatoes, chopped

Cook bacon in large skillet on medium heat until crisp, stirring occasionally. Transfer bacon with slotted spoon to paper towels to drain, reserving drippings in skillet.

Add onions to drippings in skillet; cook and stir 6 min. or until lightly browned. Add beans, broth and pepper; mix well. Bring to boil. Reduce heat to medium-low; cover. Simmer 40 min. or until beans are tender.

Stir in tomatoes; increase heat to medium-high. Cook 3 min. or until tomatoes are heated through. Transfer to serving dish. Sprinkle with bacon. Serve warm.


courtesy of: Kraft Foods

1277. PHEASANT WRAPPED in BACON with BREAD SAUCE, RED CABBAGE and DEVILS ON HORSEBACK

serves 2


1 pheasant
4-5 rashers of bacon
3 sprigs thyme
1 pint milk
½ medium loaf white bread
2-3 pinches of thyme
1 onion, peeled and sliced
5 cloves
2 star anise
6 peppercorns, lightly crushed
1 bay leaf
25 grams butter
½ medium cabbage
125 grams butter
60 ml malt vinegar
170 grams demerara sugar
4 prunes
2 slices bacon
salt and freshly ground black pepper

Preheat oven to 190c. Season the bird well. Wrap the bacon all over to prevent the meat from drying out and secure with either cocktail sticks, or by tying with string. Drizzle a little olive oil over the bird and sprinkle over some fresh thyme. Roast, basting occasionally, for 25 –35 minutes, depending on the size of your bird. Remove the pheasant from the oven and rest the bird breast side down (to catch the juices), set the bacon to one side. Finely slice the cabbage and place in an oven–proof pan. Pour over the vinegar, sugar and butter and mix well. Place on the heat and allow to come to the boil. Cover with a sheet of greaseproof paper and bake in the oven at 180c for approximately 45 minutes – the cabbage should be cooked but still have a bit of bite. Remove from oven, taste and alter seasoning if necessary. Remove the crusts from the bread and cut into rough cubes. Transfer to a food processor, season with a little salt and pepper and ‘pulse’ until well crumbed. Add the thyme flowers and blend again. Sweat the onion in a little butter, add the cloves, star anise, crushed peppercorns and the bay leaf. Pour over the milk and bring to the boil. Taste and season if necessary. Strain the milk through a sieve – using a wooden spoon to push through as much of the flavor as possible. Return the infused milk to the heat and gradually add the breadcrumbs until you’ve reached your preferred consistency. Finally, whisk through the butter to add a little extra richness and gloss. For the devils on horseback, simply slice the bacon in half lengthways and wrap around the prunes securing with a cocktail stick. Pan fry in a little olive oil until the bacon is crispy and prunes have softened. Serve a leg and breast of pheasant along side the bread sauce, red cabbage and devils on horseback.


courtesy of: Gordon Ramsay, The F Word

1276. SWEETBREAD, BACON and MUSHROOM BROCHETTES

serves eight


1 pound veal sweetbreads, rinsed thoroughly
lightly salted water for soaking
veal or poultry stock to cover
1 tablespoon fresh lemon juice
1½ tablespoons unsalted butter
2 shallots, minced
1½ tablespoons flour
1½ cups brown veal stock
3 tablespoons capers, rinsed
1½ tablespoons malt vinegar
salt and black pepper to taste
8 slices lean smoked bacon, precooked until partially done but still pliable, cut into squares
16 medium crimini or button mushroom caps
8 wooden skewers, soaked in warm water for 30 minutes
½ cup unsalted butter, melted
2 garlic cloves, very finely minced
salt and pepper to taste
1½ tablespoons parsley, chopped
2 teaspoons fresh thyme, chopped
2 ounces dry unseasoned breadcrumbs

Soak the sweetbreads in lightly salted water for 2 hours. Drain, place in a saucepan, cover with veal stock, add the lemon juice, and bring to a boil. Reduce the heat and simmer for 15 to 20 minutes, or until the sweetbreads turn opaque and are firm.

Rinse the sweetbreads under cold running water until cool enough to handle. Remove any gristle and veins and as much membrane as possible.

Place the dressed sweetbreads under a weighted plate for several hours, refrigerated.

Cut the pressed sweetbreads into 1-inch squares and reserve.

Melt the butter in a skillet over medium heat and sauté the shallots until soft. Add the flour and stir well to form a light roux.

Slowly whisk in the stock and bring to a boil while stirring. Reduce the heat to a simmer, then stir in the capers and vinegar. Season with salt and pepper. Reserve warm for service.

To assemble the skewers, alternate the sweetbread cubes, bacon squares and mushroom caps on 8 soaked wooden skewers and reserve.

Mix the butter, garlic, salt and pepper, parsley, and thyme together to form a basting mixture.

Brush the skewers with the basting mixture and broil or grill the skewers for 10 minutes, while basting and turning, using medium heat. Place on a platter and allow to rest 5 minutes.

Place the breadcrumbs in a nonstick skillet over medium heat. Add any remaining basting butter to the crumbs and sauté the crumbs to lightly brown.

For each serving, remove the wooden skewer and place the sweetbreads, mushrooms, and bacon on a small plate. Dust with browned breadcrumbs. Top with warm caper sauce.


courtesy of: The Appetizer Atlas: A World of Small Bites by Arthur L. Meyer and Jon M. Vann. Wiley, 2003

1275. BACON, APPLE and FENNEL STUFFING

makes 10 servings


1 pound applewood-smoked bacon slices, coarsely chopped (about 4 cups)
2 3/4 cups (or more) low-salt chicken broth, divided
1/4 cup (1/2 stick) butter
4 cups finely chopped onions
6 cups 1/2-inch pieces peeled cored sweet-tart heirloom apples (such as Arkansas Black; about 5 large) or other sweet-tart apples (such as Pink Lady)
2 cups finely chopped fresh fennel bulbs
1 cup finely chopped celery
1 teaspoon coarse kosher salt
3/4 teaspoon freshly ground black pepper
3 large eggs, beaten to blend
2/3 cup chopped fresh Italian parsley, divided

Preheat oven to 350°F. Spread bread cubes on 2 large rimmed baking sheets. Toast until light golden and crisp around edges, about 20 minutes. Cool completely.

Preheat oven to 425°F. Combine bacon and 4 cups water in large saucepan; bring to boil. Reduce heat; simmer 10 minutes.

Drain, discarding liquid. Place bacon in large roasting pan. Pour 2 cups chicken broth over. Roast until broth evaporates and bacon begins to crisp around edges, stirring occasionally, about 45 minutes.

Meanwhile, melt butter in large nonstick skillet over medium-high heat. Add onions and 1 cup water; bring to boil. Reduce heat to medium; simmer until water evaporates, stirring occasionally, about 15 minutes. Reduce heat to medium-low; sauté until onions are soft, about 5 minutes longer.

Remove roasting pan with bacon from oven; reduce oven temperature to 375°F. Mix cooked onions, apples, fennel, and celery into bacon in roasting pan. Roast until apples and all vegetables are tender, stirring occasionally, about 1 hour. Cool slightly. DO AHEAD: Can be made 1 day ahead. Store toasted bread in large resealable plastic bags. Chill bacon-apple mixture uncovered until cool, then cover and keep chilled. Let stand at room temperature 1 hour before continuing.

Preheat oven to 375°F. Butter 13x9x2- inch glass baking dish. Combine toasted bread, 3/4 cup chicken broth, and bacon apple mixture in very large bowl. Mix in 1 teaspoon coarse salt and 3/4 teaspoon pepper. Mix in eggs, then 1/2 cup parsley. Add more chicken broth by 1/4 cupfuls if mixture is dry. Transfer to prepared dish. Cover dish with buttered foil; bake 35 minutes. Uncover; bake until top is browned, about 30 minutes longer. Sprinkle with remaining parsley.


courtesy of: Nancy Oakes & Pamela Mazzola, Bon Appétit, November 2008

1274. BACON-WRAPPED SHRIMP SKEWERS with RED ONION, PINEAPPLE and CHIPOTLE PEPPERS

serves 4


8 wood or metal skewers
12 large raw shrimp, peeled and deveined with tail on.
6 slices bacon, cut in half
1 small red onion, cut into 1-inch squares
1 pineapple, peeled, cored and cut into 1-inch cubes
1 to 2 tablespoons vegetable oil
1 cup barbecue sauce
1 to 2 tablespoons puréed canned chipotle peppers
2 tablespoons honey
1/4 cup chopped cilantro
1 lime, cut into wedges

If using wood skewers, soak in water for at least 30 minutes. Wrap each shrimp in a half piece of bacon. Thread 3 shrimp per skewer, for a total of 4 skewers. Alternately thread red onion and pineapple onto the remaining 4 skewers.

Heat a grill or grill pan to medium heat. Brush grill grate lightly with oil. Grill shrimp and bacon skewers about 4 to 5 minutes per side, until bacon is crisp (not burnt) and the shrimp is pink and juicy. Grill pineapple and onion skewers 5 minutes per side, until onions are tender and pineapple is browned and caramelized.

Mix BBQ sauce with chipotle purée and honey. Brush skewers with sauce on both sides, about a minute or two before they are done, leaving them on just long enough for the sugars to caramelize. Garnish with cilantro and lime wedges.


courtesy of: Whole Foods Market, Whole Foods Market, Inc., 550 Bowie Street, Austin, Texas 78703-4644

1273. BAKED BEANS with BACON and RED ONIONS

yields four servings


6 cups prepared barbecued baked beans, any brand -- the large can
3 slices bacon, chopped, 1/2-inch pieces
1 medium red onion, finely chopped
1/4 cup brown sugar, a couple of handfuls
1 teaspoon coarse black pepper
2 tablespoons chopped parsley leaves, optional

Preheat oven to 425 degrees F. Pour beans into casserole dish and place in oven. In a small nonstick skillet, cook bacon over medium high heat 2 to 3 minutes. Add onions and cook 3 minutes longer. Slide the beans out of the oven. Scatter the onions and bacon around the beans. Sprinkle the brown sugar and black pepper over the onions. Bake beans with toppings 10 minutes longer. Garnish the beans with parsley and serve.


courtesy of: Rachael Ray, "Pennywise and Clock Smart," 30 Minute Meals

1272. BACON, MACADAMIA and CURRANT STUFFING

60 grams butter, chopped
60 ml olive oil
2 large brown onions, finely chopped
3 garlic cloves, crushed
250 grams bacon, chopped
3/4 cup currants
5 cups fresh breadcrumbs, made from day-old bread
3/4 cup macadamia nuts, roasted, chopped
salt and pepper, to taste

Preheat oven to 390F. Using a large frying pan, heat butter and oil over medium heat. Add onions, garlic and bacon. Cook, stirring occasionally, for 10 minutes or until onions are soft. Add currants and cook another 3 minutes. Combine breadcrumbs and nuts in a large bowl and add bacon mixture. Season with salt and pepper. Mix until combined (use your hands rather than a spoon or other utensil). Press mixture into lightly greased 1/3-cup muffin holes. Bake for 20-25 minutes - stuffing should be firm to touch in the center and golden around the edges. Serve warm or at room temperature with turkey or pork.


courtesy of: Day Recipe

1271. HONEY MUSTARD GLAZED SMOKED BACON JOINT

serves four

2 - 3 kg bacon joint
20 or so cloves

Glaze
1 tablespoon runny honey
1 tablespoon brown sugar
1 teaspoon mustard powder
1 teaspoon worcestershire sauce
1 teaspoon tomato puree
1 teaspoon balsamic vinegar

Soak the joint, ideally overnight, in cold water. This helps to remove any excess salt from the curing process. Mix together the glaze ingredients. Drain and rinse in cold water. Place in a pan and cover with fresh water, bring to the boil and simmer covered for 1 hour. Drain and remove from the pan. Cut off the skin and discard leaving a nice covering of fat on the meat. Stud the fat with the cloves then cover the meat with the glaze. You may wish to allow the meat to cool slightly first. If not be careful as the joint will be very hot! Place in a pre-heated oven at 200°C (180° C if it is a fan oven). Roast for another 45 - 60 mins until cooked through. If the top stats to burn turn the oven down a bit.


courtesy of: The Pig Site, 5M Enterprises Ltd., 4 Haywood House, Hydra Business Park, Nether Lane, Sheffield, S35 9ZX, England

1270. AMARETTO SCALLOPS with BACON, CORAL FLOWER and ROASTED GARLIC PUREE

6 large scallops with roe
1 small head of garlic, roasted
1 smallish cauliflower
1 small bunch of chives, snipped
A pinch of mace
A splash of milk
A splash of Amaretto liqueur
2 shallots, finely diced
6 rashers smoked streaky bacon
Squeeze of lemon juice
Olive oil
A handful of flaked, toasted almonds, to serve.

Preheat the oven to Gas 400F.

Peel the outside paper from the garlic and cut the top off the bulb to expose the end of each clove. Drizzle with oil, then wrap loosely in foil to make a parcel like a dim sum and roast for around 30 minutes, until the cloves are soft. Fry the roes for around 30 seconds each side until cooked through. Cut the cauliflower into florets and cook in boiling salted water. Gently sauté the shallots until opaque then squeeze the cloves from their jackets and add to a food processor with the cauliflower, shallots and roes. Blend, then add a splash of milk to loosen the mixture, the mace, chives and a squeeze of lemon juice. Grill the bacon until crisp and keep warm. Drizzle some olive oil on the scallops, then add them to a very hot pan. They will need a couple of minutes each side, no more. When you are ready to flambe the scallops (after a minute or so), add a splash of Amaretto and tilt the pan (away from you!) to light the alcohol and then let it burn off. Serve a blob of the puree, some crispy bacon on top and the scallops on top of that. Scatter over the flaked almonds and serve.


courtesy of: Helen Graves, Food Stories: Seasonal Eating in London

1269. BACON-WRAPPED CHICKEN REMOULADE

4-6 boneless skinless chicken breasts
1 lb. thinly sliced bacon
2 cups of dry white wine
1/2 cup feta cheese

Remoulade Sauce
1/4 cup fresh lemon juice
3/4 cup vegetable oil
1/2 cup chopped onion
1/2 cup chopped green onions
1/4 cup chopped celery
2 tablespoons chopped garlic
2 tablespoons prepared horseradish
3 tablespoons Creole whole-grain mustard
3 tablespoons prepared yellow mustard
3 tablespoons ketchup
3 tablespoons chopped parsley leaves
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/8 teaspoon freshly ground black pepper

Combine all ingredients in the bowl of a food processor and process for 30 seconds or until blended. Use immediately or store, will keep for several days in an airtight container in the refrigerator.

Wash chicken and pat dry, dust both sides with dry rub and rub into each breast. Wrap each breast with 2 slices of bacon and place in skillet and brown on all side, (don not cook completely). Place browned breasts in backing dish and pour the Remoulade Sauce

And white wine. Let stand in refrigerator for 1 hour.

Preheat over to 375, cook chicken until done, about an hour.

Pour remaining juices from pan into a sauce pan, bring to a boil, in a cup of water add 1 tbs of corn starch and stir until smooth, pour corn starch mix into sauce a little at a time and stir to combine, until it reaches the desired thinness.

Slice cooked breast and place over pasta or rice, spoon on sauce. For a bit of a twist add crumbled feta cheese to finish off the plating.


courtesy of: Keith's Family Recipes, Greenwell Springs, Louisiana

1268. WILTED ESCAROLE and SLAB BACON

2 slices slab bacon, cut 1/4 inch thick
1 garlic clove, sliced
Calabrese red-pepper flakes
1 cup escarole leaves, cleaned and trimmed
1/2 lemon
Balsamic vinegar
Salt

Cook slab bacon in a hot cast-iron skillet on both sides until crisp, but not hard. Remove from pan directly to salad bowl. Do not wipe bacon, as the fat and natural drippings will become the dressing. If there isn’t sufficient bacon fat in the skillet to cook the escarole, add some extra-virgin olive oil. Briefly sauté the garlic, red-pepper flakes, and escarole to quickly wilt the greens. Remove to the salad bowl, and toss with the bacon. Dress the salad with a squeeze of lemon, a drizzle of balsamic vinegar, and salt to taste.


courtesy of: Jimmy Carbone, Jimmy's No. 43, 43 East 7th Street, New York, New York 10003 | "Escarole," by Robin Raisfeld & Rob Patronite, New York, October 12, 2008