996. BACON-WRAPPED PRUNE STUFFED SAUSAGES

12 thick beef sausages
250 grams pitted prunes
6 bacon rashers

Prick sausages with a fork or skewer and place them in a pan. Cover with hot water and bring to the boil. Simmer the sausages for about 10 minutes uncovered. Make sure you do not overcook them as the sausage skin will peel. Cool sausages then cut a slit in the side of each. Place three plump prunes in each sausage and wrap half a bacon rasher around the sausage. Secure this with a toothpick. Barbecue the prepared sausages until the bacon on the outside is cooked.


courtesy of: Australian Broadcasting Corporation

995. BRAISED VEAL CHEEKS over CREAMY POLENTA with BACON

yields 4 servings


4 oz. raw bacon. chopped
2 cups chopped onions
1 cup small-diced carrots
salt to taste
freshly-ground black pepper to taste
2 teaspoons chopped garlic
2 lb assorted exotic mushrooms cleaned, sliced
1 cup Madeira wine
4 cups veal stock
1 bay leaf
2 fresh thyme sprigs
8 veal cheeks trimmed
3 cups whole milk
1 tablespoon butter
3/4 cup yellow cornmeal
1/4 cup freshly-grated Parmigiano-Reggiano
1 tablespoon finely-chopped fresh parsley leaves

In a heavy bottom pan or Dutch oven, over medium heat, cook the bacon until crispy. Remove the bacon and drain on paper towels. Set aside.

Add the onions and carrots. Season with salt and pepper. Saute until soft, about 4 minutes. Add the garlic and mushrooms. Season with salt and pepper. Saute for 2 minutes. Deglaze with the Madeira and cook for 1 minute. Add the veal stock, bay leaf, and thyme, and bring to a simmer.

Season the veal with salt and pepper and add the simmering liquid. Cook, uncovered until the cheeks are tender, about 1 hour, stirring occasionally to prevent the bottom from sticking.

In a medium-size saucepan, over medium heat, combine the milk and butter. Season with salt and pepper. Bring to a simmer. Stir in the cornmeal and cook until creamy and thick, about 4 minutes. Stir in the cheese. Season with salt and pepper. Remove the bay leaf and thyme sprigs from the veal mixture.

Spoon the polenta in the center of each serving plate. Lay a veal cheek over the
polenta. Spoon the sauce over the cheeks. Garnish with the reserved crispy bacon and parsley.


courtesy of: Food Down Under

994. COGNAC and BACON-BRAISED QUAIL with CROSTINI

8 boneless quail
2 tablespoons Essence, recipe follows
4 strips bacon, diced
2 cups julienned onions
1 tablespoon garlic
1 tablespoon chopped thyme
1/2 cup Cognac
1 cup dry red wine
4 cups reduced dark chicken stock
1 tablespoon fresh thyme
1/4 teaspoon salt
1/4 teaspoon cracked black pepper
2 tablespoons cold unsalted butter, cut into pieces
2 tablespoons all-purpose flour

Grilled Crostini:
Olive oil
1 loaf french bread, sliced into 1/4-inch thick slices

Season the quail on both sides with the Essence.

In a large, deep saute pan, cook the bacon over medium heat until brown and the fat is rendered, about 5 minutes. Remove with a slotted spoon and drain on paper towels. Increase the heat to medium-high and add the quail, breast side down, to the fat in the pan. Sear for 2 minutes on each side. Add the onions and cook, stirring, until slightly caramelized, 7 to 8 minutes.

Add the garlic and thyme and cook for 30 seconds. Remove the quail and drain on paper towels. Carefully add the Cognac, and stir to deglaze and remove any browned bits from the bottom of the pan. When the Cognac has almost evaporated, add the red wine, chicken stock, thyme, salt, and pepper, and bring to a boil.

In a small bowl, make a beurre manie by combining the butter and flour and mashing with a fork until well combined. Set aside. Add the flour beurre manie, whisking to combine. Return the quail to the pan and reduce the heat to a bare simmer. Cover with the lid ajar and cook for 10 minutes. Return the bacon to the pan and stir. Remove from the heat and adjust seasoning, to taste. Cover to keep warm until ready to serve. Preheat a grill.

Using a pastry brush, spread the oil over 1 side of the sliced bread. Place on the grill and cook until marked and slightly golden on both sides, about 2 minutes.

Place 2 crostini on each of 4 plates and arrange 1 quail on each. Spoon the sauce over the quail and serve.

Essence (Emeril's Creole Seasoning):

yields about 2/3 cup

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

Combine all ingredients thoroughly and store in an airtight jar or container.


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

993. ARUGULA and FRISEE with PECORINO ROMANO, BACON and TOASTED PECANS

Organic baby arugula
Organic frisee
6 slices cooked bacon, broken into small pieces
Handful toasted pecans or walnuts, broken into pieces
Handful pecorino romano or parmesan cheese
Walnut oil vinaigrette, see below

Combine all ingredients but cheese, then add cheese.

Walnut Oil Vinaigrette
2 tablespoons red or sherry vinegar
1 shallot, minced
Salt & pepper
1 teaspoon dijon mustard
6 tablespoons roasted walnut oil

Combine all ingredients and whisk until thick. Adjust oil or vinegar as needed.


courtesy of: Norma Lehmeier, Norma's Journal, Harmonious Environment

992. ROMAINE, BACON and FRESH MINT SALAD

serves four to six


1 large head romaine lettuce
1/2 cup olive oil
2 tomatoes, peeled
1 lemon, juice of
1/4 cup romano cheese, freshly grated
1/2 teaspoon freshly ground pepper
1 cup bacon cooked, finely chopped
1 egg, coddled
2 tablespoon fresh mint, chopped
1/2 cup croutons
1/4 teaspoon oregano
1/4 cup green onions, sliced

Into a large bowl place the tomatoes, cut in eighths. Add the Romaine, sliced in 1-inch squares. Then add green onions, cheese, bacon, oregano and mint.

To make the dressing, put the pepper, lemon juice and coddled egg in a bowl and whip vigorously. Then slowly add olive oil, whipping constantly and tasting as you do. Pour over salad and toss thoroughly. Add croutons and a sprinkle of Romano cheese last.


courtesy of: Canlis Restaurant, 2576 Aurora Avenue North, Seattle, Washington 98109

991. GRILLED VEGETABLE SANDWICH with EGG SALAD and BACON

makes 4 sandwiches


8 (1/2-inch-thick) slices pain au levain or other hard country bread (about 1/2 a loaf)
12 stalks grilled asparagus (about 1/2 a bunch)
8 grilled scallions, cut in half
4 slices cooked bacon, crumbled
3/4 cup Egg Salad Gribiche (recipe below)

Top 4 slices of bread each with 3 stalks of asparagus and 2 scallion halves (trim the length of asparagus and scallions as needed). Spoon 3 tablespoons of Egg Salad Gribiche over the vegetables and sprinkle crumbled bacon over the sauce. Top with remaining slices of bread and serve.


Egg Salad Gribiche

makes 2 1/2 cups

6 freshly hard-cooked large eggs
2 teaspoons Dijon mustard
5 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup finely chopped cornichons
1 tablespoon finely chopped capers
1 tablespoon finely chopped tarragon
1 tablespoon finely chopped parsley
1 teaspoon finely chopped chervil

Peel the hard-cooked eggs and separate the whites from the yolks, reserving each separately. In a medium mixing bowl, use a wire whisk to mash the egg yolks until they resemble cornmeal, about 1 minute (some pea-size pieces will remain). Add mustard and continue mashing until it is well incorporated. Add the oil to the yolks, pouring in a thin, steady stream while constantly whisking. Stir in vinegar, salt, and pepper. Finely chop the egg whites and add to the yolk paste. Add cornichons, capers, and herbs, and fold together until evenly combined. Taste egg salad and adjust seasoning as necessary.


courtesy of: Aïda Mollenkamp, CHOW

990. CINNAMON FRENCH TOAST with MAPLE SYRUP and CRISPY BACON

serves 4 to 6


12 thick slices of crusty bread (preferably white)
1 jar of maple syrup
2 tablespoons melted butter
4 egg yolks
1 egg white
¾ cup cream
1/3 cup brown sugar
1 teaspoon ground cinnamon
12 slices of good quality bacon

Place bacon under griller and grill until crisp. Keep warm. Beat egg yolks, egg white, cream, cinnamon and brown sugar. Melt butter in a non-stick fry pan until bubbly. Dip slices of bread in egg mixture and slice into butter. Add more butter for subsequent slices if you run out. Repeat process with all slices of bread. To serve place 2 slices of French Toast per plate. Drizzle generously with maple syrup and place crispy bacon slices in a cross on the top.


courtesy of: Lisa Kerrigan / ABC Australia

989. BACON BUTTERMILK TART with OAT and WHOLE-WHEAT CRUST

Crust:
1/4 cup old-fashioned oatmeal
1/2 cup whole-wheat flour
1/2 cup, plus 2 tablespoons all-purpose flour
1 teaspoon salt
5 tablespoons cold butter (see note)
3 oz swiss cheese, shredded (3/4 cup)
3 tablespoons water

Filling:
8 slices bacon
4 leeks, white part only, washed and sliced
4 eggs
1 3/4 cup buttermilk
4 oz Dubliner Irish cheese, shredded (1 cup) (or other hard cheese)
1 tablespoon whole-grain mustard
dash cayenne pepper
salt, pepper

Lightly grease a 9- or 10 inch quiche pan.

To make crust: Combine oatmeal, flours, salt, butter and cheese in food processor and pulse until mixture resembles bread crumbs. Add water and mix to form a dough. Process lightly until it forms a ball. Cover with plastic wrap and refrigerate 30 minutes.

Turn dough out onto lightly floured surface. Roll or pat dough to form 12 inch-diameter circle. Transfer to quiche pan. Fold excess dough in and press against sides. Pierce crust with fork. Cover and chill about 30 minutes.

Preheat oven to 350 degrees. Line crust with foil and fill with pie weights.

Bake about 12 minutes. Remove from oven. Remove foil and weights and let crust cool. Maintain oven temperature.

To make filling: Fry bacon in large skillet until crisp. Drain on paper towels and crumble over crust. Scatter leeks over bacon.

In large bowl, combine eggs, buttermilk, cheese, mustard, cayenne pepper and salt and pepper to taste. Pour filling over bacon and leeks. Bake 30 to 35 minutes or until filling is set.

NOTE:: Use real butter or stick margarine. Do not substitute reduced-fat spreads; their higher water content often yields less-satisfactory results.


courtesy of: Food Down Under

988. POLENTA and BACON with FONTINA

makes 6 side-dish servings


1/2 cup finely chopped bacon (about 4 ounces)
1/4 cup chopped onion
1 garlic clove, minced
5 cups low-salt chicken broth
1 cup frozen corn kernels, thawed
1 cup polenta (coarse cornmeal)
1 cup (packed) grated Fontina cheese (about 3 ounces)
1/4 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley

Sauté chopped bacon in heavy large skillet over medium-high heat until crisp, about 8 minutes. Using slotted spoon, transfer to bowl. Pour off all but 2 tablespoons drippings. Add onion and garlic to drippings in skillet and sauté until golden brown, about 2 minutes. Add chicken broth, corn, and bacon; bring to boil. Gradually add cornmeal, whisking constantly. Cook until polenta is soft and thick, stirring frequently, about 20 minutes. Add Fontina and Parmesan, stirring until melted, about 2 minutes. Stir in chopped parsley. Season to taste with salt and pepper. Transfer to bowl and serve hot.


courtesy of: Carmelo's Italian Restaurant, Houston, Texas / Bon Appétit, November 2002

987. BAKED GEMELLI with CRIMINI MUSHROOMS, BACON, SAVOY CABBAGE, PEARL ONIONS and FONTINA

makes 4 servings


1 pound gemelli pasta
2 tablespoons butter
2 tablespoons flour
1/8 teaspoons salt
1/2 tablespoons freshly ground pepper
2 cups milk
1/2 cup grated Parmesan cheese, plus 2 tablespoons
3/4 cup grated Fontina cheese
2 tablespoon olive oil
1/2 pound thick cut bacon, cubed
1 cup red pearl onions, halved
8 ounces crimini mushrooms, sliced
2 cups Savoy cabbage, chopped
parsley and additional Parmesan for garnish, if desired

Cook pasta according to package directions.

While pasta cooks, melt butter in a large saucepan and stir in flour, salt and pepper, and whisk in milk. Bring to a low boil over medium-high heat, stirring occasionally to slightly thicken sauce, for about five minutes. Remove from heat, whisk in cheeses and stir until melted.

Heat olive oil in large non-stick skillet over medium-high heat. Cook bacon until crispy, then remove and place on paper towels, leaving excess oil in skillet. Add onions to skillet and cook till tender. Add mushrooms and cook, without stirring, for about 5 minutes or until mushrooms become red-brown on one side. Flip mushrooms and cook about 5 minutes more, until other side is same color. Add cabbage and about 2 tablespoons water and steam till soft. Return bacon to skillet, stir in sauce and cook till hot.

Add cooked, drained pasta to skillet and stir. Transfer mixture to an oven-proof dish, top with 2 tablespoons Parmesan and bake until sauce bubbles, about 20 minutes.

Serve garnished with parsley and additional Parmesan, if desired.


courtesy of: Tom Colicchio, head chef/owner of Craft Restaurants / The Mushroom Council

986. LAMB BURGERS with BACON and CHEESE

makes 4 burgers


1 lb. ground lamb
1 onion, finely chopped
2 teaspoons fresh rosemary, chopped
¼ cup tomato paste
4 slices bacon
4 slices cheese
4 hamburger buns
2 tablespoons Dijon fruit glaze (see below)
1 medium carrot, finely shredded
1 cup lettuce, finely shredded

Blend lamb, onion, rosemary and tomato paste in a medium bowl. Divide mixture into four equal parts and shape into flat burgers. Wrap a bacon slice around each burger and secure with a toothpick. Place on a cold, lightly-greased broiler pan. Broil four inches away from the heat for approx. three minutes on each side or until cooked through. Remove from heat and place a slice of cheese on top of each burger. Remove toothpicks. Split burger buns in half and grill on each side until lightly browned. Spread base of buns with mustard and top burgers with carrot and lettuce. Place top of bun on top and serve.

Dijon fruit glaze: combine 1 tablespoon Dijon mustard and 1 tablespoon favorite fruit jam with 1 teaspoon water. Mix well and heat in a saucepan just to loosen jam and let mixture incorporate. Then remove from heat and let cool before using on lamb burger or over slices of lamb roast.


courtesy of: Catherine Bridges, Sandwich Editor, BellaOnline

985. BACON-GRILLED SPINACH and CHILI ENCHILADAS

makes 4 servings


1 poblano or other mild, spicy chile
8 thin strips bacon
8 oz. fresh tender spinach leaves
1 tablespoon minced onion
8 oz. shredded jack cheese
8 corn tortillas
1/4 cup canned salsa verde
1/3 cup Mexican-style sour cream

Heat grill to medium-high heat. Place chili on grill until skin blisters. Remove from grill and allow to steam 5 minutes. Remove stem, seeds and skin. Chop and reserve. On a mesh or other grill tray/basket, grill bacon until just starting to crisp and spread spinach over bacon strips. Grill 1-2 minutes more, or until spinach is well-wilted and bacon is more crispy. Remove from grill and chop together. Stir in onion, and cheese; spread down centers of tortillas and roll up. Reduce heat to medium-low and place enchiladas on grill 1-2 minutes, or until hot through (cheese should be melted). Stir together salsa verde and sour cream and drizzle over top of enchiladas.


courtesy of: Leah Lyon / Better Recipes / Mexican Recipes

984. SHIITAKE, APRICOT and BACON STUFFING

serves 12


1/2 pound bacon
3 cups chopped leeks (from 4 medium leeks)
3 celery stalks, chopped
1 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon ground cumin
1 pound shiitake mushrooms, stems removed and caps cut in thin slices
1 cup dried apricots, cut in thin strips
1 pound hearty French bread, cut in 1/2-inch pieces
2 1/2 cups lower-sodium chicken broth
2 tablespoons melted butter
2 eggs, slightly beaten

Cook bacon in a large skillet. Remove, transfer to a plate lined with paper towels, pat dry and chop. Add leeks, celery, salt, black pepper, thyme and cumin to skillet. Sauté 10 minutes. Add shitakes; cook 5 minutes or until mushrooms are softened. Remove from heat; stir in apricots and bread. (Stuffing can be made one day ahead up to this point.) Preheat oven to 350F. Toss bread mixture with reserved bacon, broth, butter and eggs; transfer to a 13-by-9-inch baking dish coated with cooking spray. Cover with foil and bake 15 minutes. Remove foil and bake 20 minutes longer or until heated through and lightly crisped on top.


courtesy of: Marge Perry, "Relish the Holidays," Relish, November 2006

983. BUCATINI with BACON, CHEESE and EGGS

serves 4


14oz dried bucatini
2oz butter or 6 tablespoons olive oil
4oz bacon, rinded and cut into small strips
4 egg yolks
1 tablespoon milk
1½oz freshly grated, mature pecorino cheese
freshly ground black pepper

Cook the pasta for 7-8 minutes or until al dente and drain. Meanwhile, heat the butter or oil and fry the pancetta or bacon until lightly browned and set aside.
Lightly beat the egg yolks and the milk in a large bowl and add the pecorino cheese. Pour the egg mixture into the bacon and add the pasta. Warm through, if necessary, but do not cook the egg, toss well, adding plenty of pepper.


courtesy of: Antonio Carluccio, Passion For Pasta

982. CHIPOTLE SWEET POTATO SOUP with BELL PEPPER-BACON SALSA

makes 4-6 servings


salsa
4 slices bacon
1 small red onion, cut into 1/4-inch dice
1 red bell pepper, cored, seeded, and cut into 1/4-inch dice
salt
fresh ground black pepper
1 lime, juice of

for the soup
5 garlic cloves, smashed
1/2 teaspoon fresh ginger, finely chopped
2 small onions, roughly chopped
2 tablespoons dark brown sugar
salt
fresh ground black pepper
1 teaspoon pureed chipotle chiles in adobo
3/4 cup dry white wine
3 large sweet potatoes, peeled, 1/2-inch dice
6 cups chicken stock
6 tablespoons butter, chilled and roughly chopped
1/2 lime, juice of

To make the salsa, cook the bacon in a large, heavy skillet over medium heat, turning once, until crisp, about 10 minutes. Crumble the bacon and reserve. Pour most of the bacon fat into a heat-proof container, leaving only enough to coat the pan lightly, and reserve.

Add the onion and red pepper to the pan in which the bacon coked in and sauté over medium heat, stirring, until brown, about 6 minutes. Season to taste with the salt and pepper. Add the reserved bacon and the lime juice. Correct the seasonings, transfer to a small bowl, and set aside at room temperature.

To make the soup, return the reserved bacon fat to the same pan and place over medium heat. Add the garlic, ginger, onions, and brown sugar, season with the salt and pepper to taste, and sauté, stirring, until the vegetables are brown, about 6 minutes. Stir in the chipotle puree and wine, and cook over medium heat until the mixture is reduced by about three-fourths, approximately 6 minutes. Add the sweet potatoes and stock and simmer until the potatoes are very soft, 20 to 25 minutes.

Using a hand blender or food processor, puree the soup mixture. Add the butter one piece at a time, blending again after each addition, to thicken the soup slightly. Stir in the lime juice and correct the seasonings. Immediately ladle into bowls, spoon a portion of the salsa onto each and serve.


courtesy of: Karen, Orange County, California / Recipezaar

981. DARK CHOCOLATE BACON CRUNCH SORBET

3/4 cup plus 1 tablespoon sugar
2 1/4 cups water
3 tablespoons corn syrup
6 oz. dark chocolate
1 cup Dutch-processed cocoa powder
8 slices of bacon
1/2 cup white sugar

Chop the chocolate into small pieces and combine it with the cocoa, which you have sifted into a medium stainless steel bowl.

On the stovetep, combine 2 1/4 cups water, sugar and corn syrup. Bring the mixture to a boil and then remove it from the heat.

Whisk 1/3 of the sugar syrup into the waiting bowl of chocolate. The chocolate will make you nervous at first, as it seizes a little. Add another 1/3 of the syrup, whisking all the time. By the time you add your last 1/3 of sugar syrup, the mixture should be smooth and silky. Continue whisking this mixture for about five minutes, until you think it’s smooth and silky. If you notice any chunks of cocoa in your sorbet base, you can pass it through a fine-mesh strainer. Cool the mixture over an ice bath (fill a bowl larger than the one your base is in with ice cubes and water. Place your bowl inside the icy bowl, and continue to whisk it until it is cool). Place your base in the refrigerator to cool completely and thicken. Zuckerman recommends at least four hours.

While your sorbet base is cooling, prepare your bacon. First, preheat your oven to 400 degrees. Next, coat your bacon slices with sugar. I did this by pouring a small amount of sugar onto a plate and then pressing the bacon into it. Next time, I might try just sprinkling it over the bacon, like this method. Place the bacon on a parchment paper-lined baking sheet and bake it for 8 minutes. After 8 minutes, remove it from the oven, and turn it over, baking it for another 8 minutes. Keep a close eye on it, because it burns fast. When the bacon is done, remove it from the oven and allow it to cool before dicing it into small pieces. You should have about 1/2 cup of bacon bits to add to your sorbet. If you have any extra, reserve it for garnish.

After the sorbet base has cooled for a few hours, freeze it in your ice cream maching according to manufacturer’s instructions. It is done when it has gained volume and it holds the marks of the stirring mechanism, like stiffly-whipped cream. Now you have to work quickly. Remove the sorbet from your machine to a storage container, quickly stirring in your bacon bits in batches as you fill the container. Store your sorbet in the freezer for a couple hours to harden it. Or, if you’re like us, just ignore the last instructions and eat super-soft sorbet.


courtesy of: The Sweet Life: Desserts from Chanterelle, by Kate Zuckerman. Bulfinch, 2006

980. BACON and BLUE CHEESE on RYE SANDWICH

makes 4 servings


1 package (8 ounces) cream cheese, softened
1/2 cup crumbled blue cheese
1/2 cup crumbled crisp-cooked bacon
1/4 cup Italian salad dressing
8 slices rye bread

Combine cream cheese, blue cheese, bacon and 2 tablespoons Italian dressing. Spread cheese mixture evenly onto 4 bread slices; top with remaining bread. Brush sandwiches on both sides with remaining Italian dressing. Grill sandwiches in nonstick skillet over medium heat until golden brown on both sides and filling is melted.


courtesy of: Moo Milk

979. BAKED POTATO and LEEK SOUP with CHEDDAR and BACON

yields about 6 cups / serves four


2 medium russet potatoes (about 1/2 lb. each)
1/4 cup unsalted butter
2-1/2 cups sliced leeks (about 2 medium leeks; white and light green parts), rinsed well
2 medium cloves garlic, minced
Kosher salt and freshly ground black pepper
2 cups homemade or low-salt canned chicken broth
1/2 cup milk
1/2 cup sour cream
4 thick slices bacon, cut into 1/2-inch dice
1 cup grated sharp Cheddar (about 1/4 lb.)
2 tablespoons thinly sliced scallion greens or chives

Heat the oven to 375ºF. Scrub the potatoes in water, pat dry, and pierce in several places with a fork. Set them directly on an oven rack and bake until very tender when pierced with a fork, about 1 hour. Let cool completely on a wire rack.

Melt the butter in a soup pot over medium-low heat. Add the leeks and garlic, season with salt, and cook, stirring occasionally, until softened, about 10 minutes. Add the broth and 2 cups water. Bring to a simmer over medium heat and cook until the leeks are very tender, about 20 minutes.

Meanwhile, put the bacon in a skillet and cook over medium heat, stirring occasionally, until browned and crisp, 8 to 10 minutes. Transfer the bacon bits with a slotted spoon to a saucer lined with paper towels to drain and cool.

When the potatoes are cool, cut one of them in half lengthwise. Use a large spoon to scoop the flesh in one piece from each half. Cut the flesh into 1/2-inch cubes and set aside. Coarsely chop the potato skin and the entire remaining potato and add to the pot with the leeks. Purée the contents of the pot in a blender until very smooth (you'll need to work in two batches). Return the puréed soup to a clean soup pot and reheat over medium low. Whisk together the milk and sour cream until smooth and then whisk this into the soup, along with 1/2 cup of the Cheddar. Stir in the diced potato. The soup should be fairly thick, but if it seems too thick, thin it with a little water. Season to taste with salt and pepper. Serve garnished with the remaining Cheddar, the bacon bits, and the scallions or chives.


courtesy of: Jennifer Armentrout, Fine Cooking 57, page 78

978. BACON SLOPPY JOES

makes 4 servings


4 strips of bacon, cut into 1/2-inch pieces
1 medium onion, finely chopped
2 celery ribs, finely chopped
1 red bell pepper, finely chopped
4 garlic cloves, finely chopped
1 1/2 pounds lean ground beef
3/4 cup ketchup
1/4 cup Worcestershire sauce
salt and freshly ground pepper
4 hamburger buns, toasted

In a large skillet, cook the bacon over medium heat for 5 minutes. Add the onion, celery, bell pepper and garlic and cook until the vegetables are softened, about 7 minutes; push to the side of the skillet. Increase the heat to high, add the ground beef and cook, stirring to break up any clumps, until cooked through, about 7 minutes. Stir in the ketchup and Worcestershire sauce and cook until thickened, about 5 minutes more. Season to taste with salt and pepper and serve on the toasted buns.


courtesy of: Every Day with Rachael Ray, August/September 2006

977. PICKLED PEPPERONCINI POTATO & BACON TOPPING

serves 4


8 small pickled pepperoncini
1 cup sour cream
2 scallions, snipped into small pieces
4 slices crisp bacon, crumbled
2 ounces crumbled blue cheese
4 hot baked potatoes

Chop 4 of the pepperoncini into small pieces. In a medium-size bowl, mix sour cream, scallions, chopped pepperoncini, bacon and blue cheese. Cover and refrigerate 1 to 2 hours to let flavors develop. Spoon sour cream mixture onto hot baked potatoes. Serve a whole pepperoncini on the side.


courtesy of: Pickle Packers International, Inc., 1620 I Street, NW, Suite 925, Washington, D.C. 20006

976. HAM, ROAST PORK, BACON and WHITE CHEDDAR PANINI

yields 4 servings


4 Cuban sub rolls, 8 inches long, split
4 tablespoons Dijon mustard
4 oz. pickled pepperoncini, sliced
4 oz. thin sliced roast pork
12 oz. thin sliced ham
8 slices, sliced Monterey Jack cheese
2 oz. cooked bacon, crumbled

To build each sandwich, spread 1 tablespoon of Dijon mustard on a Cuban roll, top with 1 oz. of peppers, 2 oz. of pork, 2 oz. of sliced ham, 2 slices of cheese and ½ oz. crumbled bacon; grill in a sandwich press until golden brown on the outside and warmed through.


courtesy of: Restaurants & Institutions

975. TURKEY MEAT LOAF with SPINACH and BACON

serves 6


1 1/4 pounds ground turkey
1 (10-ounce) package frozen chopped spinach, thawed and water squeezed out
1/3 cup chili sauce
1/4 cup seasoned dry bread crumbs
1/4 cup grated Parmesan cheese
1 large egg, lightly beaten
1 garlic clove, pressed
1/4 teaspoon kosher salt
1/4 teaspoon coarse ground black pepper
4 turkey bacon strips

Preheat oven to 350F. In a large bowl, combine all ingredients except bacon. Shape into a loaf and place in a shallow baking dish. Arrange bacon across top. Bake 1 1/4 hours or until a meat thermometer inserted in the middle registers 160F.


courtesy of: Jean Kressy, "Good Food Fast," Relish, February 2006

974. PEAS, BACON and RICOTTA SAUCE for PASTA

1 lbs. fresh, young peas. unshelled weight, or 1/2 of a 10-oz. package of tiny frozen peas, thawed
1/4 lb. bacon, preferably lean, slab bacon
salt
1/4 lbs. fresh ricotta
1 tablespoon butter
1/3 cup freshly grated Parmigiano-Reggiano cheese, plus additional cheese at table
black pepper, ground fresh from the mill
1 lb. pasta

Recommended pasta: First choice goes to conchiglie for the deftness with which its hollows catch the sauce, but both fusilli and rigatoni are excellent alternative.

If using fresh peas: shell them, discard the pods, rinse them in cold water, and cook them in a small amount of simmering water until they are just tender. The time varies greatly depending on the freshness and youth of the peas.

If using thawed frozen peas: Begin the sauce at step 2.

Cut the bacon into short, narrow strips. Put it into a small saut'e pan, and turn on the heat to medium. Cook until it becomes very lightly browned, but not crisp, and the fat melts. Pour off all but 2 tablespoons of bacon fat from the pan.

Put the cooked fresh peas or the thawed frozen peas in the pan with the bacon. Cook at medium heat for about 1 or 2 minutes, stirring to coat the peas thoroughly.

Put the ricotta in the bowl the pasta will subsequently be tossed in, and crumble with a fork. Add the butter.

Cook and drain the pasta, and put it in the bowl, tossing it immediately with the ricotta and the butter. Rapidly warm up the peas and bacon, and pour the entire contents of the pan onto the pasta. Toss thoroughly, add the grate Parmesan and 2 or 3 grindings of pepper, toss once or twice again, and serve at once, with more grated on the side.


courtesy of: Essentials of Classic Italian Cooking by Marcella Hazan. Marcella Hazan and Alfred A. Knopf, 1992

973. LOBSTER SALAD with BACON, CORN, TOMATO and BASIL VINAIGRETTE

serves 4 to 6


Four 1 1/2- to 1 3/4-pound cooked lobsters in the shell
4 slices cooked and crumbled bacon
2 cups cooked corn
2 cups cherry tomatoes, quartered
1/2 cup chopped scallion
Basil Vinaigrette (see below)

Remove the claws and cut the lobsters in half lengthwise, reserving the half shells. Cut the lobster meat into chunks and toss it with the bacon, corn, tomatoes, scallion and vinaigrette. Season with salt and pepper to taste. Arrange one half lobster shell on each plate and spoon the lobster salad mixture into the shell, mounding it.


Basil Vinaigrette

2 tablespoons fresh lemon juice
2 tablespoons white wine vinegar
2 teaspoons Dijon mustard
salt and freshly ground black pepper to taste
1 cup packed fresh basil leaves
4 tablespoons vegetable oil
4 tablespoons extra-virgin olive oil

Combine the first five ingredients in a blender and blend, stopping the machine and scraping down the sides until the mixture is pureed. With the motor running, add the oils in a stream.


courtesy of: Sara Moulton, Food Editor, Good Morning America

972. DUCK NUGGETS with BACON

2 ducks, breasted out, cut into chunks
1 pound bacon
barbecue sauce
toothpicks or skewers

Wrap bacon around breast cubes and secure with toothpicks or skewers. Grill until done, turning frequently and basting in barbecue sauce.


courtesy of: Zachary Gardiner / Hunting Blades.com, 138 Central Street, Bucksport, ME 04416, info@huntingblades.com

971. BAKED SNAILS in GARLIC BUTTER served with a CRISPY BACON CITRUS BITTER LEAVE SALAD

makes 4 servings


48 snails, drained, plus 48 snail shells
500 grams butter, softened
12 garlic cloves, finely chopped and crushed
8 tablespoons flat-leaf parsley, finely chopped
1 teaspoon Tabasco
1 teaspoon Worcestershire sauce
1 shot Pastis
6 tablespoons fresh breadcrumbs
1 pinch salt and fresh ground black pepper

For the salad:
1 packet rocket leaves
1 bunch watercress, torn into sprigs
1 small radicchio, cut in half and finely sliced across
8 slices rindless streaky bacon
4 tablespoon olive oil
2 tablespoons lemon juice
1 pinch salt and fresh ground black pepper
12 orange segments
12 grapefruit segments
2 endive, belgian, leaves only

Preheat the oven to 170ºC/gas 3. Bring a pan of water to the boil. Add the snails and simmer for about two minutes. Drain, refresh with cold water and drain again.

Place the butter, garlic, parsley, Tabasco, Worcestershire sauce, pastis, breadcrumbs, salt and freshly ground pepper and process until smooth.

Put a little of the garlic butter into each shell then add one snail per shell. Cover each snail with more garlic butter until the shells are full.

Place the snails in an ovenproof serving dish. (The holes must face up so the butter when it is cooked stays in the shell). Bake for around 8-10 minutes in the oven until the butter bubbles.

In the meantime, make the salad. Mix together the rocket, watercress and radicchio. Grill the bacon until crispy. Combine together the olive oil, lemon juice and season with salt and freshly ground pepper, then mix through the leaves.

Place the Belgian endive on the outside of the plate in a star shape, put the dressed salad leaves in middle of the plate, scatter the orange and grapefruit segments around the leaves and place the crispy bacon on the top.

Take the snails out of the oven and serve immediately with the salad.


courtesy of: Michel Lemoine, from "Christmas Live," UKTV-Food

970. CAULIFLOWER with BACON, CAPERS, PEPPERS and RAISINS

makes 4 to 6 servings


3 oz bacon (3 or 4 slices), cut crosswise into 1/4-inch strips
2 lb cauliflower, cored and cut into 2- to 2 1/2-inch-wide florets
1 red bell pepper, seeded and cut into 1/2-inch pieces
3/4 cup heavy cream
1/2 cup golden raisins
1 tablespoon drained bottled capers
1 teaspoon finely chopped garlic
1 Turkish or 1/2 California bay leaf
1 tablespoon fresh lemon juice

Cook bacon in a 10- to 12-inch heavy skillet over moderate heat, stirring occasionally, until lightly browned but not crisp, about 4 minutes. Add cauliflower and cook, stirring occasionally, until lightly browned, about 5 minutes. Add bell pepper, cream, raisins, capers, garlic, and bay leaf and cook over moderately low heat, covered, stirring occasionally, until cauliflower is tender, about 12 minutes. Add lemon juice and salt and pepper to taste. Discard bay leaf.


courtesy of: Gourmet, September, 2004

969. BLT SALAD with BASIL MAYO DRESSING

yields 4 servings


1/2 pound bacon
1/2 cup mayonnaise
2 tablespoons red wine vinegar
1/4 cup finely chopped fresh basil
4 slices French bread, cut into 1/2 inch pieces
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon canola oil
1 pound romaine lettuce - rinsed, dried, and torn into bite-size pieces
1 pint cherry tomatoes, quartered

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside, reserving 2 tablespoons of the drippings. In a small bowl, whisk together the reserved bacon drippings, mayonnaise, vinegar and basil and let dressing stand, covered, at room temperature. In a large skillet over medium heat, toss the bread pieces with the salt and pepper. Drizzle with the oil, continue tossing and cook over medium-low heat until golden brown. In a large bowl mix together the romaine, tomatoes, bacon and croutons. Pour the dressing over the salad and toss well.


courtesy of: ANA Conserve Agro Industry Company, No. 201, Khomeini Avenue, Tabriz, Iran

968. BACON-WRAPPED HAMBURGER

1/2 cup shredded Cheddar cheese
1 tablespoon grated Parmesan cheese
1 small onion, chopped
1 egg
1 tablespoon ketchup
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon pepper
1 pound ground beef
6 slices bacon
6 hamburger buns, split

Preheat a grill for high heat. In a large bowl, mix together the Cheddar cheese, Parmesan cheese, onion, egg, ketchup, Worcestershire sauce, salt and pepper. Crumble in the ground beef, and mix together by hand. Form into 6 patties, and wrap a slice of bacon around each one. Secure bacon with toothpicks. Place patties on the grill, and cook for 5 minutes per side, or until well done. Remove toothpicks before serving on hamburger buns.


courtesy of: Wendy Cooper, Saskatoon, Saskatchewan, Canada / The Cooking Blog

967. SWEET CORN and BACON SUCCOTASH

6 cobs of good sweet corn
1 lb of smoked streaky bacon
1 small red onion chopped small
3 cups fresh white acre peas
4 cloves of garlic thinly sliced
2 red peppers
2 tablespoons unsalted butter
1 quart unsalted chicken broth
salt, black pepper & sherry vinegar to taste

Preheat oven to 350°.

Cut the kernels off the cobs, reserving the cobs. Chop the bacon finely. In a Dutch oven or casserole dish (preferably cast iron), on medium high heat, start sautéing the bacon and onions until the onions become translucent and the bacon starts to brown. Add the garlic, peas and corn. Stir to combine, and then add the chicken broth.

Stir with your wooden spoon rubbing the bottom of the pot to release the trapped goodies. Put the lid on and put in the oven to stew for 45-50 minutes, stirring every 10 minutes. After the succotash is cooked let it cool on the stove with the lid on.

Meanwhile, set the oven to broil. Cut the sides off the peppers leaving them as flat as possible. Rub them lightly with olive oil and spread them out on a foil lined baking sheet. Then set under broiler until skin becomes blistered and dark (approximately 15-20 minutes). Remove and let them cool, then peel them under cool running water. Make sure to remove all the dark bits or it will add a slight bitter flavor.

Finally, puree the peppers in a food processor until smooth. Stir the roasted pepper puree, and the two tablespoons of butter into the succotash and season with salt, black pepper and sherry vinegar to taste.


courtesy of: Chef Tarver King, Woodlands Resort & Inn, 125 Parsons Road, Summerville, South Carolina 29483, (843) 875-2600

966. PAN-SEARED COD with ENOKI MUSHROOMS and BACON in a CURRIED CARROT BROTH

serves 6


2 tablespoons curry powder
1 stick unsalted butter, softened
1 quart fresh carrot juice
6 slices thick-cut bacon, cut into cubes
1 pound fresh spinach, stemmed, shredded
Salt and freshly ground pepper
2 cups mixed fresh mushrooms (chanterelles, enoki, or whatever looks fresh), thinly sliced
6 thick hake fillets (about 1/2 pound each; cod or another firm, flaky fish can be substituted)
1 tablespoon flour
1/4 cup canola oil
12 whole chives

Warm the curry powder in a small skillet over medium-high heat until it becomes aromatic, then remove from heat and allow it to cool. Combine with softened butter, and refrigerate in a covered bowl until needed.

Boil carrot juice in a medium saucepan until reduced by half, skimming off any solids that rise to the surface. Set aside.

Sauté the bacon cubes in a skillet until nicely brown but not crisp. Remove bacon, drain on paper towels, and set aside. Pour half the bacon fat into a bowl, leaving the rest in the skillet. Add spinach, and sauté until wilted. Season to taste with pepper, and set aside. Add reserved bacon fat and mushrooms to the skillet, and sauté until they are just cooked. Set aside.

Preheat oven to 400 degrees.

Using a sifter, very lightly dust each fish fillet with flour, and season well with salt and pepper. Heat oil in a large sauté pan over medium-high heat until ripples form. Add three fish fillets to the pan, and brown for about 2 minutes on each side, or until they take on a golden color. Repeat with remaining fish. Place fish on a rack in a large baking pan and cook in the oven 5 to 6 minutes, or until slightly firm. Remove from oven, and cover the pan with a clean towel.

Reheat carrot broth to a fast simmer. Remove from heat, whisk in 1/2 the curry butter (the remainder can be rolled in wax paper and frozen), and season to taste with salt and pepper. Keep warm.

To serve, set out six large, shallow soup bowls, place a generous mound of spinach in the center of each, and set the fish on top. Place teaspoons of bacon at six and twelve o’clock on the bowl, followed by a generous tablespoon of mushrooms at three and nine. Ladle about 1/4 cup carrot broth into the bowl. Garnish with 2 chives.


courtesy of: Chef Jason Wright / New York Magazine