1026. LOW COUNTRY OYSTER STEW with BACON and WILD MUSHROOM GRITS

serves 4


Oyster Stew Ingredients
2 tablespoons 1/4" diced bacon
1/4 cup Vidalia or other sweet diced onion
1/2 teaspoon minced garlic
2 tablespoons mix of red, green and yellow peppers, finely diced
1 1/2 cups dark chicken stock
1/4 cup heavy whipping cream
2 tablespoons fresh basil, chopped
pinch freshly ground black pepper
1/2 pint oysters and their liquor (approx. 20)

In a medium saucepan over medium-high heat, sauté the bacon for 3-4 minutes, or until the fat is rendered and the bacon is beginning to brown. Add onion, garlic and peppers, reduce the heat to medium, and sauté for 2-3 minutes, or until the vegetables are translucent.

Add the stock and cream and simmer, stirring occasionally, for 2-3 minutes, just to thicken slightly. Add oysters and basil and simmer for 1-2 minutes, or until oysters are just beginning to set and are slightly curled around the edges. Stir in the pepper.


Mushroom Ingredients
2 tablespoons unsalted butter
1/4 pound button or Cremini mushrooms, cleaned with a damp paper towel, stems removed and quartered
1/4 pound shiitake mushrooms, cleaned with a paper towel, stems removed and caps
sliced into 1/8" slices
1/4 cup dark chicken stock
1/2 tsp Kosher salt
1 teaspoon freshly ground black pepper

Heat the butter in a medium sauté pan over medium-high heat until foaming. Add the button mushrooms and sauté for 1 minute. Add shiitake and mix well. Increase heat to high, add the chicken stock, salt and pepper, and cook over high heat for 2-3 minutes, or until all the liquid is evaporated. Set aside.


Grits
3 1/2 cups water
1 cup heavy whipping cream
2 tablespoons unsalted butter
2 tablespoons minced garlic
1 teaspoon Kosher salt
1/4 teaspoon white pepper
1 cup white stone ground grits
1 cup milk
1/4 cup Asiago cheese, grated

In a medium saucepan, over high heat, bring water, cream, butter, garlic salt and pepper to a boil. Stir in the grits and bring back to boil, stirring constantly. Reduce heat to medium-low and simmer, stirring frequently for about 20 minutes. Fold in cheese and wild mushroom mixture and set aside in a warm place.

To serve: Divide grits into 4 warm bowls. spoon oyster stew around the grits and serve.


courtesy of: MycoPower, Mycology and Mushroom Specialists Mid-American Bio Ag, Ltd., 2112 215th Street, Independence, Iowa 50644, (319) 334-9064

1025. SPAGHETTI SQUASH with BAY SCALLOPS, APPLEWOOD SMOKED BACON and CURRANTS

serves 6

1 medium spaghetti squash, quartered
8 slices applewood smoked bacon
18 medium bay scallops
currants
5 tablespoon butter
1 handful parsley, chopped
1½ cup Chardonnay

Heat oven to 400 degrees. Trim bacon to cover exposed flesh of squash. Bake squash flesh-side up until fork tender and edges are just turning brown. Remove squash and bacon from oven. Dice bacon. Remove flesh from squash with a fork. Sautee bacon and squash in butter. Add currants at last moment. Sautee scallops in butter. Remove scallops and deglaze with wine. Add parsley at last moment.

To Plate: Put ring in center of plate. Add 1 serving of squash, bacon and currants. Remove ring. Place 3 scallops on top of squash. Top with sauce.


courtesy of: BakeSpace.com

1024. FRENCH LENTIL SALAD with BACON and VINAIGRETTE

1/2 cup red wine vinegar
1/4 cup olive oil
2 teaspoons Dijon mustard
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup finely chopped fresh parsley leaves
1 teaspoon finely chopped fresh thyme leaves
1 recipe basic cooked lentils, see recipe below
6 to 8 slices thick-sliced bacon, cooked and chopped

Whisk the vinegar, olive oil, mustard, salt, pepper, parsley and thyme together in a large mixing bowl. Add the warm lentils and bacon and stir to combine. Serve warm or at room temperature.


Basic Cooked Lentils:

1 pound brown or green lentils, approximately 2 1/2 cups
1 small onion, halved
1 large clove garlic, halved
1 bay leaf
1 teaspoon kosher salt
1/4 pound salt pork, optional
1/4 teaspoon freshly ground black pepper

Pick over the lentils, rinse and drain. Place the lentils along with the onion, garlic, bay leaf, salt and pork into a large 6-quart saucepan and cover with water by 2 to 3 inches. Place over high heat and bring just to a rolling boil. Reduce the heat to low, cover and simmer until the lentils are tender, approximately 25 to 30 minutes. Drain any remaining liquid and discard the onion, garlic, bay leaf and salt Stir in black pepper and taste for salt. Serve immediately.


courtesy of: Rosie / Christonium

1023. BACON-WRAPPED CHICKEN STRIPS

8 chicken tender strips, patted dry (about 1 pound)
1/2 teaspoon paprika or cumin
8 slices bacon
1/2 cup barbecue sauce, divided

Preheat broiler. Line broiler pan with foil; set aside. Sprinkle chicken strips with paprika. Wrap each chicken strip with 1 slice of bacon in spiral pattern; place on broiler pan. Broil chicken 4 minutes. Turn chicken over; broil 2 minutes more. Remove from oven; brush with 1/4 cup barbecue sauce. Broil 2 minutes. Remove from oven. Turn over chicken strips; baste with remaining 1/4 cup barbecue sauce. Broil 2 minutes. I usually serve this with rice.


courtesy of: Taste of Home Community

1022. SWORDFISH and SMOKED BACON CLUB SANDWICH

serves four


2 pounds swordfish, cut into four 1/2-inch-thick steaks
1/2 cup olive oil
Spanish smoked paprika to taste
4 large portobello mushroom caps, stems removed
Handful of basil leaves, cut into julienne strips
Grated zest and juice of one lemon
3/4 cup mayonnaise
1/2 pound smoked bacon, cooked
8 3/4-inch thick slices country bread, brushed with olive oil
8 large lettuce leaves
4 slices red tomato
Fine sea salt and freshly ground black pepper to taste

Heat an outdoor grill to medium-high heat. Toast or grill the bread slices until golden. Place two slices on each of four dinner plates and set aside. Season the mushrooms with salt and pepper and place them on the grill. Cook until they begin to brown, approximately two minutes, then turn over and cook on the other side for two minutes. Transfer to a plate and set aside. Season the swordfish steaks on both sides with salt and pepper and grill, charring the outside well, but keeping the fish steaks medium-rare inside, approximately three to four minutes per side. Remove from the grill. Place a lettuce leaf on each piece of bread and top with tomato, grilled mushrooms, bacon and swordfish. Drizzle the basil-lemon mayonnaise over the top and serve.

courtesy of: Chef Michael Lomonaco, Porter House New York / Wine Spectator

1021. BACON and CREAM CHEESE SCONES

makes 10 to 12 scones


4-6 slices of bacon
1 cup sharp white cheddar, grated
1/2 cup parmesan-reggiano, grated
3 1/2 cups all-purpose flour
2 tablespoons sugar
2 tablespoons baking powder (yes, Tablespoons!)
1 teaspoon salt
2 1/2 cups heavy cream
1 egg

Preheat oven to 350F. Line a baking sheet with parchment. Fry up your bacon until it is quite crisp. Drain on a paper towel lined plate, and set aside. Combine the two cheeses in a bowl and toss with a fork to get them well mixed. Sift the flour, sugar, baking powder and salt together in a medium to large bowl. Crumble the now cooled bacon into the flour mixture and stir to coat. Add the cheese, and mix well. Beat the cream with a whisk or mixer until you get medium soft peaks. Fold half of the cream into the flour mixture, mixing carefully. Try to get all of the flour off the bottom of the bowl. Then, mix in the other half of the whipped cream and fold in very gently. You don’t want to over mix the dough. Lightly flour a work surface, and carefully pour the mixture out onto the surface. The dough will probably still be a bit wet, with dry bits of flour here and there. Flour your hands, and carefully shape the dough into a 1 inch thick rectangle. Then, fold the dough in half over itself and flip it over. It should start to become somewhat moldable. If it seems too wet still, sprinkle a touch of flour on the top and shape and fold again. However, don’t do this too many times or you’ll kill the advantage of whipping your cream first. Once it will basically hold together, form a 3×16 rectangle about an inch or so thick. Cut the rectangle into triangles (about 10 to 12). Lift scones and place onto the parchment very close together. They should almost be touching, but not quite… maybe 1/4 or 1/8 of an inch between. This will help them keep their shape. Make a quick egg wash of a beaten egg and about 1 t of water. Then, lightly brush the scones with the mixture. A tiny bit of smoked salt sprinkled on top would be a nice addition at this point. Bake for 25 minutes or until golden brown. Scones should cool for about 10 minutes on a wire rack.


courtesy of: Leslie Mackie's Macrina Bakery and Café Cookbook: Favorite Breads, Pastries, Sweets and Savories, by Leslie Mackie. Sasquatch Books, 2003

1020. STIR-FRIED SMOKY BACON with BEAN CURD

7 ounces thick sliced smoked bacon
7 ounces smoked or pressed spiced tofu
10 dried or 3 fresh red chiles (use your own discretion here–I used the three fresh red serrano chiles to great effect here)
5 scallions, green tops only, well washed and drained
light soy sauce
2 tablespoons lard or peanut oil

Place the bacon into a heat proof bowl and put into a bamboo steamer over boiling water and steam for ten minutes, until well cooked through. Drain any accumulated water, and cut the bacon into bite sized pieces–about 1 1/2″ long by 1/2″ wide.

Cut the tofu on the bias into pieces nearly the same size as the bacon.

Cut the fresh chiles if you are using them, on the bias into thin slices, and cut the scallion tops into 1″ long pieces.

Heat your wok until it smokes; add lard and melt or add oil, and allow it to heat for about thirty seconds. Add bacon and stir fry for a few minutes until it has rendered its fat–about two or three minutes. Add the tofu and cook both together until the bacon has turned deep reddish brown and the tofu is golden.

Slide the tofu and bacon up the sides of the wok and add the chiles and stir fry in the fat until they are very fragrant. Add the scallion greens and a dash or two of soy sauce (do not add too much as both the tofu and the bacon will have salt in them!) and scrape the tofu and bacon down into the fat and cook just until the scallion tops have wilted slightly.

Serve immediately with steamed rice and a moist braised or steamed vegetable dish.


courtesy of: Barbara Fisher, Tigers & Strawberries

1019. BACON-WRAPPED CORNISH HENS with RASPBERRY BALSAMIC GLAZE

makes 8 servings


2/3 cup seedless raspberry jam
1/2 cup balsamic vinegar
16 bacon slices (3/4 lb)
4 (1 1/2- to 1 3/4-lb) Cornish hens

Briskly simmer jam and vinegar in a small saucepan, uncovered, stirring occasionally, until glaze is reduced to about 1/2 cup, about 8 minutes. Cool to room temperature (glaze will thicken slightly as it cools). Preheat oven to 450°F. Cook bacon in batches in a large heavy skillet over moderate heat, turning occasionally, until some of fat is rendered but bacon is still translucent and pliable, 5 to 7 minutes. Transfer to paper towels to drain. Cut out and discard backbone from each hen with kitchen shears, then halve each hen lengthwise. Pat hens dry and season with salt and pepper, then arrange, cut sides down, in a large roasting pan. Brush hens liberally with glaze, reserving remainder, and wrap 2 slices of bacon around each half hen, tucking ends under. Roast in middle of oven, brushing with pan juices and reserved glaze twice (every 10 minutes), until juices run clear when a thigh is pierced, 30 to 35 minutes.


courtesy of: Gourmet, August 2003

1018. CHICKEN with BACON, RATATOUILLE and BUTTERBEANS

serves 4


1 tablespoon vegetable oil
12 rashers dry-cured streaky bacon
4 large chicken legs
pinch cayenne pepper
1 x 400 grams tin butter beans
½ quantity ratatouille

Preheat the oven to 170°C, 160°C fan. Heat the vegetable oil in a large frying pan. Fry the bacon in two batches for 1 minute on each side, then set aside on a plate. Season the chicken legs generously with salt and the cayenne pepper and fry in the bacon fat over a medium to high heat on the skin side only for 6-7 minutes until golden. Transfer to the plate with the bacon. Drain about two-thirds of the fat from the pan and add the butter beans and their liquid. Bhttp://www.blogger.com/img/gl.link.gifoil, scraping off the residue from the bottom of the pan, until the liquid has reduced by half. Turn off the heat and transfer the butter beans and their liquid to a large ovenproof dish and mix in the ratatouille. Place the chicken and bacon on top and cover with foil. Place in the oven and braise for 20 minutes. Remove the foil, braise for a further 40 minutes and serve.


courtesy of: Neil Munro / Sainsbury's Supermarkets, Ltd.,
33 Holborn, London EC1N 2HT

1017. BISON STEW with BACON

3 lbs of ground bison
3 lbs or 2 large cans of white Hominy (drained and rinsed)
1 medium onion diced
6 strips of bacon, fried (save grease to sauté diced onions)
1 teaspoon of black course pepper
1 can of whole kernel yellow corn

Use a black iron skillet fry bacon strips till crisp, set aside. Using half the bacon drippings cook ground bison until done. Use the rest of bacon drippings to sauté diced onions until they are clear and shiny. Using an electric Dutch oven or a large kettle use 10 cups of water add in salt and pepper slowly add in the yellow corn and hominy bring to a boil. Add in remaining ingredients first crumble the bacon simmer for 25 minutes.

Note: Make sure all ingredients are well mixed this should be a thin clear soup, a few mushrooms can be added if you like. Serve with Plains style fried bread.


courtesy of: Paula K. Naziel / Native Tech, Native American Technology and Art

1016. CHICKEN and BAKING POWDER DUMPLINGS with SWEET POTATOES and BACON

serve 6 to 8


1 large roasting chicken (6 to 7 pounds), rinsed, patted dry, and cut into 8 pieces
2 slices bacon
1 large onion, cut into large chunks (not necessary to peel)
2 bay leaves
Salt
3 celery stalks, trimmed and cut into 1-by-1/2-inch pieces
2 medium sweet potatoes (about 1 1/2 pounds), peeled and cut into 1/2-inch cubes
4 tablespoons butter or chicken fat skimmed from strained stock
6 tablespoons all-purpose flour
1 teaspoon dried thyme leaves
2 tablespoons dry sherry or vermouth
1/4 cup heavy cream (optional)
1 recipe Baking Powder Dumplings, shaped (recipe follows)
3/4 cup frozen peas, thawed
1/4 cup minced fresh parsley leaves
Pepper

Heat a 5- or 6-quart Dutch oven over medium-high heat. Add the hacked-up chicken pieces (wings, neck, and back), bacon, and onion chunks, sauté until the onion softens and the chicken loses its raw color, about 5 minutes. Reduce the heat to low, cover, and continue to cook until the chicken pieces give up most of their liquid, about 20 minutes. Increase the heat to medium-high, add 6 cups of hot water, the chicken legs, thighs, and breasts, bay leaves, and 3/4 teaspoon salt, then bring to a low boil. Reduce the heat, continue to simmer, partially covered, until the broth is flavorful and the chicken parts are just cooked through, about 20 minutes longer. Remove the chicken parts and set aside. When cool enough to handle, remove the meat from bones in 2 to 3- inch chunks. Strain the broth, discarding the hacked chicken pieces and the bacon. Skim and reserve the fat from the broth and set aside 4 cups of broth, reserving extra for another use. Wipe the Dutch oven clean with a paper towel.

Meanwhile, bring 1/2 inch of water to a simmer in the cleaned Dutch oven fitted with a steamer basket. Add the celery and sweet potatoes, cover and steam until just tender, about 10 minutes. Remove and set aside. Wipe the Dutch oven dry.

Heat the butter in the empty Dutch oven over medium-high heat. Whisk in the flour and thyme, cook, whisking constantly, until the flour turns golden, 1 to 2 minutes. Continuing to whisk constantly, gradually add the sherry, then the reserved 4 cups of chicken stock, simmer until the gravy thickens slightly, 2 to 3 minutes. Stir in the optional cream, the chicken, and the steamed vegetables, return to a simmer.

Lay the formed dumplings on the surface of the chicken mixture, cover and simmer until the dumplings are cooked through, about 10 minutes for strip dumplings and 15 minutes for balls and biscuit rounds. Gently stir in the peas and parsley. Adjust the seasonings, including generous amounts of salt and pepper. Ladle portions of meat, sauce, vegetables, and dumplings into soup plates and serve immediately.


Baking Powder Dumplings

makes enough dumplings for 6 to 8 servings

2 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
3 tablespoon unsalted butter
1 cup milk

Mix the flour, baking powder, and salt in a medium bowl. Heat the butter and milk to a simmer and add to the dry ingredients. Mix with a fork until the mixture just comes together. Form the dough into the desired shape:


courtesy of: The Cook's Illustrated Complete Book of Poultry, the Editors of Cook's Illustrated

1015. BACON BISCUITS with ROASTED APPLE BUTTER

makes about 20 biscuits


10 thin slices smoked bacon (about 5 ounces)
3 cups all-purpose flour
1 1/2 teaspoons kosher salt
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1 1/2 cups heavy cream
Roasted Apple Butter (see below)

In a large skillet, cook the bacon over moderate heat until crisp, about 8 minutes. Drain on paper towels, then finely chop. Pour the bacon fat into a small bowl and let cool; refrigerate until solid. Preheat the oven to 400°. In a bowl, whisk the flour with the salt, baking powder and baking soda. Add 5 tablespoons of the cold bacon fat. Use your fingers to gently blend it with the flour until the mixture resembles coarse meal. Stir in the cream and chopped bacon until a loose dough forms. Scrape onto a lightly floured surface and knead gently until smooth. Roll out the dough to a 10-by-12-inch rectangle about 1/2 inch thick. Cut into 2 1/4-inch squares and transfer to an ungreased baking sheet. Bake the biscuits for 22 minutes, or until golden. Let cool slightly on a wire rack and serve with Roasted Apple Butter.


Roasted Apple Butter

makes about 3 cups

2 3/4 pounds McIntosh apples (about 8)--peeled, quartered and cored
2 cups unsweetened apple juice

Preheat the oven to 450°. Arrange the apples in a large roasting pan. Pour the apple juice over the apples and bake for 30 minutes, or until tender and browned. Lower the oven to 350°. Using a fork or potato masher, thoroughly mash the apples in the roasting pan. Bake the apple puree, stirring occasionally, for 1 1/2 to 1 3/4 hours, or until very thick and deeply browned. Scrape into a bowl and let cool. Serve at room temperature or chilled.


courtesy of: Marcia Kiesel, "20 Thanksgiving Favorites Updated," Food & Wine, November, 2001

1014. CODDLED EGG with YELLOWSTONE CAVIAR and BACON EMULSION

Bacon Emulsion (see below)
4 ounce bacon jus
10 grams lecithin
2 tablespoon butter
Salt, to taste
Coddled Eggs (see below)
4 extra-large organic farm eggs
1 tablespoon butter
Salt and white pepper, to taste

For the Bacon Emulsion: Combine the bacon jus, lecithin and butter with a hand blender and season to taste.

For the Coddled Eggs: Butter the inside of a glass jar or coddler and the inside of its metal lid. Break an egg into the coddler and season with salt and pepper. Screw on the lid and stand the coddler in a bain marie, making sure the water comes halfway up the glass body of the coddler. Simmer for 7 to 8 minutes. Remove the coddler from the water, blot on a towel and serve on a cloth-lined serving plate.

To Assemble and Serve: Place a caviar quenelle on each egg, top with bacon emulsion, then reseal the coddler. Serve in the coddler with crackers, Lavash or Brioche.


courtesy of: RJ Cooper, Vidalia, Washington, DC

1013. CARAMELIZED-ONION RISOTTO with BACON

makes 8 first-course servings


1/2 pound thickly sliced meaty bacon
1/4 cup extra-virgin olive oil
2 large onions, halved lengthwise and thinly sliced crosswise
2 quarts chicken stock or low-sodium broth
2 garlic cloves, minced
2 cups arborio rice
1 teaspoon coarsely chopped thyme
1/2 cup freshly grated Parmesan cheese, plus more for serving
salt and freshly ground pepper

In a large skillet, cook the bacon over moderate heat until crisp, about 8 minutes. Transfer to paper towels to drain, then crumble.

In a large saucepan, heat 3 tablespoons of the olive oil. Add the onions and cook over moderately high heat until lightly browned, about 4 minutes. Reduce the heat to low and cook, stirring occasionally, until the onions are very soft and browned, about 20 minutes. Transfer the onions to a plate. Rinse out the saucepan.

Bring the stock to a boil in a medium saucepan. Cover and keep hot over low heat. Heat the remaining 1 tablespoon of olive oil in the large saucepan. Add the garlic and cook over moderate heat until fragrant, about 1 minute. Add the rice and cook, stirring, for 2 minutes. Add enough hot stock to cover the rice, about 1 1/2 cups, and stir constantly over moderate heat until the stock has been absorbed. Continue adding stock, about 1 1/2 cups at a time, and cook, stirring, until it has been completely absorbed before adding more. The rice is done when the grains are just tender and the sauce is creamy, about 20 minutes.

Remove the pan from the heat and stir in the onions, bacon, thyme and 1/2 cup of Parmesan. Season with salt and pepper. Spoon the risotto into bowls and serve with additional Parmesan.


courtesy of: Joshua Wesson, "South Africa's Value Wines," Food & Wine, March 2003

1012. EDAM, HADDOCK, MUSSEL and BACON CHOWDER

serves 4-6


1/4 pint wine (or water if preferred)
1 lb, 2 oz. fresh mussels, cleaned and checked (optional)
1 tablespoon olive oil
4 oz. rindless, streaky bacon, chopped
1 onion, finely chopped
1 garlic clove, crushed
1 pint vegetable stock
1 lb, 2 oz. potatoes, peeled and cubed
350 grams boneless, skinless haddock fillet, cut into small chunks
3 fl. oz. double cream
5 ½ oz. frozen peas or petit pois
4 oz. Edam cheese, cut into small cubes
3 tablespoons fresh chives, chopped

Place the mussels in a large pan, pour over the wine (or water if preferred), cover and cook for approximately 4 minutes until all the mussels are open. Drain and reserve the liquid. When cool enough to handle remove the mussels from their shells. Heat the olive oil in a large pan and cook the bacon for 3 minutes. Add the onion and cook until softened, about 6 minutes. Stir in the garlic and cook for a further minute. Pour in the stock and reserved mussel liquid and bring to the boil. Add the potatoes and simmer for 8 minutes. Stir in the haddock and cook for a further 3 minutes. Pour in the cream, petit pois, mussels and warm through. Stir in the Edam and chives and season to taste. Pour into warm serving bowls and serve with crusty bread.


courtesy of: Chester Evening Leader, Linenhall House, Stanley Street, Chester, UK CH12LR, 01244 304500

1011. TALEGGIO, BACON and SPRING ONION TART

serves 6


230 grams pack ready rolled all-butter shortcrust pastry
4 rashers (5 oz.) unsmoked back bacon, cut into small cubes
6 spring onions , chopped
284ml carton double cream
150ml milk
2 large eggs and 2 egg yolks
140 grams taleggio cheese, cut into 1cm cubes

Preheat the oven to fan 180C/ conventional 200C/gas 6. Line a 4cm deep, 22cm loose-bottomed tart tin with the pastry, letting the excess hang over the top edge. Prick the base, fill with crumpled foil and bake blind for 15 minutes.

Meanwhile, cook the bacon in a non-stick pan over a fairly high heat for 5 minutes until browned and quite crisp. Remove with a slotted spoon and drain on kitchen paper. Cook the spring onions in the fat over a moderate heat for 1 minute until softened. Remove with slotted spoon and tip over the bacon.

Take the pastry case out of the oven and remove the foil. Reduce the heat to fan 160C/conventional 180C/gas 4. Beat the cream, milk, eggs and egg yolks. Stir in the bacon, spring onions and a little salt, then pour into the case. Scatter with the cheese and black pepper, then bake for 30 minutes until pale golden and just firm to the touch.

Remove from the oven and trim excess pastry with a knife. Leave in the tin to cool a little, then slide on to a wire rack and leave until cold.

For a picnic, make the tart up to 6 hours ahead and return it to the clean tin once it's cold. Wrap the whole thing in cling film or foil and keep in a cool place (not the fridge or it will get soggy).


courtesy of: Silvana Franco, Good Food, June 2003

1010. MAPLE BACON CUPCAKES

makes 6


4 1/2 tablespoons of butter, room temperature
1/2 tablespoon of bacon drippings (left in the fridge to become solid)
1 egg
5 tablespoons of brown sugar
4 tablespoons maple syrup
1 1/4 cup of self rising flour
1 teaspoon of baking soda
1/2 teaspoon of baking powder
tiny tiny pinch of kosher salt
1/4 cup of milk
1/4 cup of minced bacon, cooked and drained

Cook some bacon in a fry pan (about 6 thick strips). Reserve the drippings and place in the fridge to solidify. Mince 1/4 a cup of the bacon. The chef should eat whatever is left to assure that the bacon is tasty. Beat the crud out of the butter and solidified bacon fat 'till light and creamy. Add the brown sugar and maple syrup and beat well until combined. Add the egg and beat until incorporated. Sift the flour, salt, baking soda and powder together. Add some of the flour and mix, then some of the milk, then continue to alternate the dry and wet ingredients, ending with the dry. Mix until just combined. Fold in the bacon. Taste and add more maple syrup, flour, or milk if needed for desired taste. Keep in mind the maple frosting is very sweet, and to add in very small increments for alterations as maple syrup in large amounts can break a cake batter. Scoop into cupcake papers and bake at 350 F for 18-22 minutes or until a toothpick comes out clean. Be sure to rotate the pan after the first 15 minutes for even baking.


Maple Syrup Frosting

4 tablespoons of butter
2 tablespoons of maple syrup
1 cup of powdered sugar
turbinado sugar (optional, but recommended)
coarse grain sea salt (optional, but recommended)

Combine the syrup and butter until combined. Add the sugar, a bit at a time, and whip at high speeds until combined. Pipe or spread onto cupcakes. Sprinkle on sea salt and turbinado sugar for decoration and a lot of added flavor.


courtesy of: Vanilla Garlic, Garrett, Sacramento/Davis, California

1009. BUTTERMILK CORNBREAD with BACON

makes 12 to 16 servings


2 cups buttermilk
1 1/4 cups polenta (coarse cornmeal)
8 ounces bacon (about 10 slices), cut into 1/2-inch pieces
1 cups all purpose flour
1 1/2 tablespoons baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1/2 cup (packed) golden brown sugar
3 large eggs
2 tablespoons honey
2 tablespoons (1/4 stick) butter, melted
2 1/2 cups frozen corn kernels, thawed (about 13 ounces)

Stir buttermilk and polenta in medium bowl to blend. Cover and let stand at room temperature overnight. Preheat oven to 350°F. Cook bacon in heavy large skillet until crisp. Using slotted spoon, transfer bacon to paper towels to drain. Spoon 2 tablespoons bacon drippings into 13x9x2-inch metal baking pan. Tilt pan to coat bottom and sides of pan with bacon drippings. Place baking pan in oven until bacon drippings are hot, about 6 minutes.

Meanwhile, sift flour, baking powder, salt and baking soda into large bowl. Stir in brown sugar. Whisk eggs, honey and melted butter in another large bowl to blend. Stir in polenta mixture. Add to dry ingredients. Stir just until blended. Stir in corn kernels. Transfer batter to prepared hot baking pan. Sprinkle bacon over batter, then press bacon gently to submerge slightly. Bake corn bread until tester inserted into center comes out clean and top is golden, about 45 minutes. Transfer to rack. Cool 15 minutes. (Can be prepared 8 hours ahead. Cool completely. Cover and let stand at room temperature.) Cut corn bread into squares and serve warm or at room temperature.


courtesy of: Bon Appétit November 1999

1008. BACON and RAMEN

1 pack of oriental-style ramen
4 slices of bacon chopped
Chopped green onions (optional)
1 dash worcestershire sauce

Fry up the bacon, and then drain all but a tablespoon or so of the grease. Cook the ramen and add it in. Top with bacon and green onions and the worcestershire sauce.


courtesy of: UTD Mercury, The University of Texas-Dallas

1007. BACON and EGG ICE CREAM

300 grams sliced streaky smoked bacon
1 litre full fat milk
25 grams skimmed milk powder
24 egg yolks
50 grams liquid glucose
175 grams unrefined caster sugar

Roast the bacon in an oven at 180C until slightly browned. Place in cold milk and leave to marinate overnight. Tip the milk and bacon into a casserole, and add the milk powder. Put the egg yolks, glucose and sugar in a mixing bowl and, using an electric whisk, mix at high speed until white and increased in volume.

Heat the milk and bacon mix to simmering and, with the whisk still going, pour a little on to the yolks. Tip this back into the milk pan, and cook over a lowish heat until it hits 85C. Hold at this temperature for 30 seconds, then remove from the heat. Cool the mixture down by stirring it over ice, tip into a blender and liquidise until smooth. Pass through a sieve and churn.


courtesy of: Heston Blumenthal, Guardian, June 1, 2002

1006. BACON and JALAPENO PIZZA

pizza dough
bacon, preferably double-smoked, cut crosswise into 1/2-inch lengths
tomato sauce of your choice
low-moisture, whole-milk mozzarella, shredded
Parmigiano-Reggiano, grated
pickled jalapeño slices

Place a pizza stone on the bottom rack of the oven and preheat the oven to 500 degrees. Let the oven preheat for at least 30 minutes and preferably 1 hour. While the oven is preheating, cook the bacon in a skillet until crisp. Drain and set aside. Place a sheet of parchment paper on a rimless cookie sheet or pizza peel. Place the dough on the parchment and roll it out, flouring the top as needed, until very thin (1/8 inch) and about 12 inches in diameter. It’s fine for the dough to stick to the parchment. Top with tomato sauce, cheese, bacon, and jalapeños. Trim the parchment so only a small amount protrudes beyond the edge of the pizza. Slide the pizza, parchment and all, onto the pizza stone. Bake 6 to 7 minutes, or until the cheese is bubbly and well browned.


courtesy of: Matthew Amster-Burton / Culinate, 1524 NW 23rd Avenue, Suite A, Portland, Oregon 97210, 503-916-1777

1005. BACON BRAISED TURNIP GREENS

serves 4


2 slices thick-cut bacon, roughly chopped
1 medium onion, chopped (1 cup)
1 lb. turnip greens (from about 3 bunches)
1 tablespoon red-wine vinegar
1 cup chicken stock
1 generous pinch of sugar
salt and freshly ground pepper
hot sauce, optional

Chop the turnip greens roughly, transfer to a large bowl of cold water, and swirl leaves to loosen any dirt clinging to the leaves. Scoop the leaves out from water and place them in a colander, leaving some water clinging to the leaves. Cook the bacon over medium-high heat in a large saucepan or wok until crisp. Transfer the bacon to a small bowl with a slotted spoon and set aside. Remove all but 2 tablespoons of bacon fat from pan. Add the turnip greens to the pan and stir with tongs to wilt the leaves. Add the vinegar, stock, and sugar. Cover the pan and cook over medium heat, stirring occasionally, until the leaves are tender, about 5 minutes. Season the greens with salt and pepper, sprinkle the crisp bacon and hot sauce over them, and serve over cornbread.


courtesy of: Ivy Manning / Culinate, 1524 NW 23rd Avenue, Suite A
Portland, Oregon 97210, 503-916-1777

1004. SAUSAGE, BACON and POTATO CASSEROLE

1.5 lb. potatoes or 4 large potatoes
250 grams spicy sausage (preferably smoked)
2 oz. smoked bacon
2 oz. onion
2 cloves garlic
1 tablespoon vegetable seasoning
bay leaf
parsley
salt and pepper
sweet red paprika
flour
1 litre water

Peel and cube the potatoes, slice the bacon and sausage and chop the onion, garlic and parsley. Heat a little bit of vegetable oil and sauté the sliced bacon, onion and sausage. Sprinkle with red paprika and add the potatoes, vegetable seasoning, bay leaf and the salt and pepper. Dust with flour, stir well and add a necessary amount of water. Boil gently until potatoes have softened. Add chopped parsley and garlic and if desired, add 200ml. (8 fl. oz.) of sour cream. Bring briefly to the boil and serve.


courtesy of: Visit Croatia

1003. BUTTERNUT SQUASH and APPLE SOUP with BACON

makes about 4 1/2 cups


2 slices bacon
1/2 medium onion, chopped fine (about 1/2 cup)
white and pale green parts of 1 large leek, chopped fine and washed well (about 1 cup)
1 large garlic clove, minced
1/2 bay leaf
1 1/4 pounds butternut squash, seeded, peeled, and cut into 1-inch pieces (about 3 cups)
1 medium Granny Smith or other tart apple
2 cups low-salt chicken broth
1/2 cup water plus additional for thinning soup
2 tablespoons sour cream or crème fraîche

Accompaniments
Sour cream or crème fraîche
chopped unpeeled apple

In a skillet cook bacon until crisp and drain, reserving 1 1/2 tablespoons fat. Crumble bacon.

In a heavy saucepan cook onion, leek, garlic, and bay leaf with salt and pepper to taste in reserved fat over moderate heat, stirring, until softened.

Add squash, apple, peeled and chopped, broth, and 1/2 cup water. Simmer mixture, covered, until squash is very tender, about 15 minutes, and discard bay leaf.

In a blender purée mixture in batches, transferring as puréed to a clean saucepan, and add enough additional water to thin soup to desired consistency.

Whisk in sour cream or crème fraîche and salt and pepper to taste and heat soup over moderately low heat until hot (do not boil).

Serve soup topped with crumbled bacon and accompaniments.


courtesy of: Gourmet, October 1994

1002. RABBIT and BACON ETOUFFEE with BAKED CHEESE GRITS

makes 4 to 6 servings


8 ounces bacon, chopped
2 1 1/2- to 1 3/4-pound rabbits, thawed if frozen, each cut into 8 pieces
1 tablespoon butter
1 large red onion, chopped
2 carrots, peeled, chopped
2 celery stalks, chopped
6 garlic cloves, chopped
6 large fresh thyme sprigs
2 bay leaves
2 cups dry red wine
3 cups low-salt chicken broth
2 cups canned crushed tomatoes with added puree
Baked Cheese Grits (recipe below)

Preheat oven to 350°F. Sauté bacon in wide ovenproof pot over medium heat until crisp. Transfer bacon to paper towels.

Sprinkle rabbit with salt and pepper. Increase heat to medium-high. Working in batches, add rabbit to pot and sauté until browned, turning often, about 10 minutes per batch. Transfer to large bowl. Add 1 tablespoon butter to pot; add onion, carrots, and celery. Sauté until vegetables begin to brown, about 10 minutes. Add garlic, thyme, and bay leaves; stir 1 minute. Return rabbit and bacon to pot. Add wine; simmer 5 minutes. Stir in broth and tomatoes; bring to boil. Cover pot tightly. Transfer to oven and cook rabbit until very tender, about 1 hour 15 minutes. Season with salt and pepper. Divide among plates; spoon grits alongside.


Baked Cheese Grits

makes 6 servings

4 cups water
3 tablespoons butter
3/4 teaspoon salt
1 cup quick-cooking grits
1 cup (packed) coarsely grated extra-sharp cheddar cheese
1/2 cup (packed) coarsely grated Monterey Jack cheese
1/2 cup whole milk
2 large eggs

Preheat oven to 350°F. Butter 8x8x2-inch glass baking dish. Bring 4 cups water, butter, and salt to boil in heavy medium saucepan. Gradually whisk in grits. Reduce heat to medium; cook until mixture thickens slightly, stirring often, about 8 minutes. Remove from heat. Add both cheeses; stir until melted. Season with pepper and more salt, if desired. Whisk milk and eggs in small bowl. Gradually whisk mixture into grits.

Pour cheese grits into prepared dish. Bake until grits feel firm to touch in center (grits will still be soft), about 1 hour. Let stand 10 minutes and serve.


courtesy of: Bon Appétit, September 2005

1001. BRAISED BACON-STUFFED SCALOPPINI with PORCINI MUSHROOMS

12 thin 2 X 3 inch slices veal or beef, pounded to 1/4 inch thickness
salt and freshly ground black pepper, to taste
6 thin slices smoked bacon, halved
2 hard-cooked eggs, cut lengthwise into 6 pieces
2 carrots, cooked and cut into 11/2 X ¼ inch strips
12 cilantro sprigs
2½ tablespoons all purpose flour
¾ cup hot water
3 tablespoons butter or vegetable oil
½ cup dried porcini mushrooms
1 cup finely chopped onion
1 large clove garlic, finely minced
1 teaspoon dried oregano
½ cup red wine
½ cup beef broth
2 tablespoons minced fresh parsley

Place the meat flat on a work surface, season with salt and black pepper, and cover each piece with 1 piece of bacon. Place 1 piece of egg, 2 carrot strips, and 1 cilantro sprig in the center of each piece. Starting at a short side, roll the meat tightly around the filling twice, closing in the edges. Tie with kitchen string. Dust the meat bundles with the flour, shaking off any excess.

Soak the dried mushrooms in the water about 15 minutes. Drain the mushrooms and chop finely. Pass the soaking liquid through a coffee filter to remove any sand and reserve.

Heat the butter in a heavy Dutch oven over medium heat until it is hot but not smoking. Add the meat bundles, and sauté, turning, until browned on all sides, about 6 minutes. Be careful not to burn the drippings. Remove the meat bundles, and place on a platter.

Add the onion and garlic to the meat drippings, and sauté over medium heat about 3 minutes. Add the mushrooms, their soaking liquid, oregano, wine, and beef broth. Return the meat to the pan, cover, and simmer over low heat, 20 to 25 minutes. If the sauce is too thin, remove the meat from the pan, and reduce the juices over high heat, stirring, until the sauce has the desired consistency. Taste for seasonings.

For an elegant presentation, discard the kitchen string from the meat bundles and cut each one in half. Spoon the sauce into a warm serving platter, arrange the meat on top, cut side up to reveal the colorful spiral. Sprinkle with parsley and serve at once.


courtesy of: The Chilean Kitchen, by Ruth Van Waerebeek-Gonzalez. HP Trade, 1999

1000. SEARED LANAI VENISON with FOIE GRAS SWEET POTATO and BACON HASH

6 oz. Okinawan sweet potato, medium dice
6 oz. sweet potato, medium dice
6 oz. Yukon gold potato, medium dice
1/2 cup red pepper, medium dice
1/2 cup cup green pepper, medium dice
1/2 cup cup yellow pepper, medium dice
1/2 cup cup Maui onion, medium dice
2 oz. foie gras, medium dice
2 oz. smoked apple bacon, medium dice
olive oil
1 oz. butter

Place all the potatoes into boiling salted water and cook for 4 minutes. Drain and set aside. Heat the oil and better and saut� the peppers, onion and half of the bacon. Add the potatoes and season.


Venison:

4 pieces Strip Loin of Lanai Venison (6 ounces each)
olive oil
seasoning

Season the venison and brush with olive oil. Place on the grill and cook for three minutes. Turn the venison and brush with oil. Cook for another three minutes or until medium rare.


Sauce:

1 cup beef broth
1/2 cup merlot wine
1 oz. smoked apple bacon
2 oz. foie gras
1 oz. butter

Heat a sauce pan until very hot. Add the foie gras and cook for one minute. Take out the foie gras and add it to the potatoes. Add the bacon the hot pan and cook for two minutes. Add the wine and reduce by half then add the broth and again reduce by half. Finish with butter and season.


Place the potatoes in the middle of the plate, next slice the venison in half and present it on top. Spoon the sauce over and around the plate.


courtesy of: Puna Fresh Foods, Keaau Shopping Center, 16-586 Old Volcano Road, Keaau, Hawaii 96749-8115

999. SPICY MEXICAN FRIED GREEN TOMATO BLT

Makes 6 BLTs


1/2 pound (6 slices) thick cut bacon slices, fried crisp
Spicy Mexican Fried Green Tomatoes (recipe below)
Creamy Mexican Dressing (recipe below)
shredded lettuce
6 corn tortillas
canola oil
salt

Prepare tortillas by brushing lightly with oil and heating in 350-degree oven 5 minutes until warm, but not crispy. Salt lightly to taste. Arrange down the center of each tortilla: one slice of bacon, 2 spicy Mexican fried green tomato slices (cut in half), shredded lettuce, and 1 tablespoon creamy Mexican dressing. Fold tortilla around fillings, securing with toothpick if necessary.


Spicy Mexican Fried Green Tomatoes
2 green (unripe) tomatoes
salt
1/2 cup white cornmeal
1/4 cup all purpose flour
2 teaspoons cumin
2 teaspoons cayenne pepper (or to taste)
1 teaspoons freshly ground black pepper
1 teaspoon salt
canola oil for frying

Slice tomatoes into 1/4" slices and salt both sides. Mix cornmeal, flour, cumin, cayenne pepper, salt and black pepper in a shallow dish. Heat 1/4” oil over medium-low heat in a frying pan. Dredge tomato slices in cornmeal mixture, coating both sides generously. Fry in batches in oil until golden brown and tomatoes are softened. Drain on paper towels.


Creamy Mexican Dressing
3 tablespoons ranch dressing
3 tablespoons medium heat chunky-style salsa, mild if you prefer
1/4 teaspoon cumin
1/4 teaspoon garlic powder
1 tablespoon fresh cilantro leaves, chopped

Mix all ingredients in a small bowl until well blended. May be prepared in advance and stored in refrigerator.


courtesy of: Leslie Allen, Nashville, Tennessee, 3rd place winner at the Tomato Art Festival

998. SHARK AMANDINE with BACON

yields 4 servings


1/2 cup slivered almonds
2 tablespoons butter
2 tablespoons parsley, chopped
6 tablespoons melted butter
1 tablespoon grated lemon rind
2 tablespoons freshly squeezed lemon juice
4 (6 - 8 oz) shark fillets
4 tablespoon sherry
freshly ground pepper
1/2 lb bacon; fried and crumbled
4 green onions; chopped
Lemon wedges

Lightly brown the almonds in the butter, add parsley, butter, lemon rind, and juice. Set aside. Rub both sides of the fillets with the sherry and place on an oiled broiler pan. Sprinkle with pepper. Spoon some of the butter mixture over each fillet. Broil for 5 to 10 minutes, depending on the thickness of the fillets. Turn over, spoon on more butter sauce and continue broiling until done. Remove to a serving platter and sprinkle with the almonds, bacon, and green onions. Garnish with lemon wedges.


courtesy of: North Carolina Saltwater Fishing News & Resources

997. BEER and BACON SKILLET BISCUITS

makes 8 biscuits


3 slices bacon
1-3/4 cups packaged biscuit mix
1/8 to 1/4 teaspoon cayenne pepper
1/2 cup beer

Place bacon strips in a 12-inch cast-iron skillet. Prepare grill for indirect grilling, except omit drip pan. Test for medium heat above the center of the grill. Place the skillet with the bacon on the grill rack in the center of the grill (not over heat). Cover and grill about 12 minutes or until bacon is crisp, turning once. Remove bacon from skillet, reserving drippings in skillet. Drain bacon on paper towels; crumble bacon. In a medium bowl stir together the biscuit mix and cayenne pepper. Add the beer and crumbled bacon; stir until biscuit mix is moistened. Carefully spoon dough in 8 mounds into hot skillet on grill rack. Cover grill and grill about 8 minutes or until biscuit bottoms are light brown. Serve warm.


courtesy of: Better Homes and Gardens