1057. LAVENDER-INFUSED ISLAND SEAFOOD and BACON CHOWDER

makes 8 servings


2 bay leaves
1 teaspoon fresh thyme leaves
3 tablespoons fresh lavender
1 cup butter
1/4 cup finely chopped bacon
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1/2 cup finely chopped leeks
2 tablespoons minced garlic
1/2 cup white wine
2 quarts (64 oz) clam juice
6 tablespoons flour
2 cups diced and par-boiled potatoes
1/2 cup minced parsley
1 lb island snapper, diced
1/4 lb crabmeat
1/2 cup heavy cream
2 tablespoons minced parsley for garnish

Put bay leaves, thyme, and 1 tablespoon of the lavender in a piece of cheesecloth; tie into a sachet with kitchen twine; set aside. In a small saucepan, melt 1/2 cup of the butter and add the 2 tablespoons remaining lavender. Remove from heat, cool, strain, and set aside. In a heavy saucepot over low heat, sauté bacon, onion, celery, and leeks in 1/4 cup of the remaining butter. Add garlic and wine; bring to a boil and cook, uncovered, until wine is reduced by 3/4. Add fish stock and the sachet, reduce heat and simmer for about 20 minutes. Make a roux by heating the remaining 1/4 cup of butter in a small skillet over medium-high heat. Vigorously whisk the flour into the butter. When mixture thins and starts to come to a boil, reduce heat to low and whisk slowly. Stirring constantly, cook until the roux has a toasty aroma, about 2 minutes. Add roux, potatoes, and parsley to the fish stock mixture; simmer until potatoes are just tender. Add fish and cook through; add crabmeat and cream.

To serve, ladle soup into serving bowls, top with 1 tablespoon of lavender butter and garnish with parsley.


courtesy of: Lavender Hills of Kentucky, 229 Conrad Ridge Road, Brooksville, Kentucky 41004, (606) 735-3355

1056. CREAMY FUSILLI with YELLOW SQUASH and BACON

serves 4


Coarse salt and ground pepper
8 ounces fusilli
4 slices bacon, sliced crosswise into 1/2-inch strips
4 medium yellow squash (8 ounces each), quartered lengthwise and thinly sliced crosswise
2 garlic cloves, thinly sliced
1/2 cup heavy cream
1/4 cup grated Asiago cheese, plus more for serving

Bring a large pot of salted water to a boil. Add pasta, and cook until al dente, according to package instructions. Reserve 1 cup pasta water; drain pasta, and return to pot. While pasta is cooking, heat a large skillet over medium. Add bacon, and cook until browned and crisp, 5 to 7 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate to drain (leave bacon fat in skillet). Place skillet over medium-high heat. Add squash and garlic to fat in skillet; season with salt and pepper, and toss well. Cover, and cook, stirring occasionally, until squash begins to soften, 5 to 7 minutes. Uncover, and continue to cook until liquid is evaporated and squash is tender, 2 to 3 minutes more. Add cream and cooked pasta to skillet; toss well, and cook until cream begins to thicken. Remove from heat; stir in Asiago, and add enough reserved pasta water to create a sauce that coats pasta. Serve topped with reserved bacon and more cheese.


courtesy of: Martha Stewart, Everyday Food

1055. PORK CHOP and BACON LAYERED SALAD

makes 4 servings


1 pound boneless pork chops, cut into 1/2 inch strips
1 pound bacon, cooked and crumbled
1/2 cup all purpose flour
1/2 cup yellow cornmeal
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon ground red pepper
1/2 cup (1 stick) butter, melted
6 tablespoons olive oil
1 small head romaine lettuce, shredded
2 large tomatoes, chopped
4 hard-boiled eggs, peeled and coarsely chopped
4 green onions, thinly sliced
1 (8 ounce) package shredded cheddar cheese

In a shallow dish, combine flour, cornmeal, salt, garlic powder, and red pepper. Coat pork chops in melted butter; dredge in cornmeal mixture.

In a large skillet, heat 6 tablespoons olive oil over medium heat. Cook pork chops in batches for 8-10 minutes, or until golden brown. Drain on paper towels.

In a large bowl, layer shredded lettuce, tomatoes, eggs, green onions, cheese and bacon. Top with pork chop strips. Cover and chill.


courtesy of: Paula Deen, Smithfield, Fresh Pork

1054. BROWN-BUTTER CREAMED WINTER GREENS with BACON

makes 6 (side dish) servings


3/4 stick unsalted butter, divided
2 tablespoons all-purpose flour
2 cups whole milk
2 tablespoons minced shallot
1 Turkish or 1/2 California bay leaf
6 black peppercorns
3 1/2 pounds mixed winter greens such as collards, mustard greens, and kale
6 ounces slab bacon, any rind discarded and bacon cut into 1/4-inch-thick slices, then cut crosswise into 1/4-inch sticks (lardons)
1 cup finely chopped onion
1/2 cup heavy cream
2 garlic cloves, minced
1 teaspoon dried hot red-pepper flakes
1 tablespoon cider vinegar, or to taste

Melt 2 tablespoons butter in a heavy medium saucepan over medium heat, then add flour and cook, stirring, 1 minute.

Add milk in a stream, whisking, then add shallot, bay leaf, and peppercorns and bring to a boil, whisking. Simmer, whisking occasionally, 5 minutes. Strain béchamel sauce through a fine-mesh sieve into a bowl, discarding solids, and cover surface with parchment paper.

Discard stems and center ribs from greens, then coarsely chop leaves.

Cook lardons in a wide 6- to 8-quart heavy pot over medium heat, stirring occasionally, until golden-brown but not crisp, about 8 minutes. Transfer to paper towels to drain, then pour off fat from pot and wipe clean.

Heat remaining 1/2 stick butter in pot over medium-low heat until browned and fragrant, about 2 minutes, then cook onion, stirring, until softened, about 3 minutes.

Increase heat to medium-high, then stir in greens, 1 handful at a time, letting each handful wilt before adding next. Add béchamel, cream, garlic, red-pepper flakes, 3/4 teaspoon salt, and 1/2 teaspoon pepper and boil, uncovered, stirring, until sauce coats greens and greens are tender, about 10 minutes.

Stir in lardons, vinegar, and salt and pepper to taste.


courtesy of: John T. Edge, Gourmet, January 2008

1053. FRIED CHICKEN with BACON and PEPPER CREAM GRAVY

makes 4 servings


For chicken
1 whole chicken (about 3 1/2 pounds), cut into 8 pieces
3 cups well-shaken buttermilk
1 large onion, thinly sliced
2 teaspoons hot sauce such as Tabasco
2 cups all-purpose flour
2 teaspoons paprika
1/8 teaspoon cayenne
8 bacon slices (1/2 pound)
About 3 cups vegetable oil

For gravy
4 teaspoons all-purpose flour
2 cups whole milk

Equipment: a deep-fat thermometer

Marinate chicken: Toss chicken with buttermilk, onion, Tabasco, and 2 teaspoons salt. Marinate chicken, covered and chilled, at least 12 hours.

Coat and fry chicken: Put flour, paprika, cayenne, 1 1/2 teaspoons salt, and 1 teaspoon black pepper in a paper or plastic bag and shake to combine well.

Drain chicken well in a colander, discarding marinade and onions, then shake chicken in bag, 1 piece at a time, to coat well. Knock off excess flour and transfer to a sheet of wax paper. Let chicken air-dry 30 minutes.

Preheat oven to 250°F with rack in middle. Set a cooling rack in a large shallow baking pan.

Meanwhile, cook bacon in 2 batches in a 12-inch heavy skillet over medium heat until browned and crisp. Transfer to rack in baking pan and keep warm in oven.

Scrape up brown bits from bottom of skillet with a spatula and strain bacon fat through a fine-mesh sieve into a bowl, reserving bits in sieve. Wipe skillet clean and add strained bacon fat. Add enough oil to measure 1/2 inch fat in skillet and heat to 350°F over medium-high heat.

Fry chicken 4 pieces at a time (keep each batch all white meat or all dark meat), skin sides down first, turning occasionally with tongs, until golden-brown and cooked through, 8 to 12 minutes for breasts and wings; 10 to 12 minutes for drumsticks and thighs. Transfer chicken to rack with bacon and keep warm in oven. Return fat to 350°F between batches and reserve after frying.

Make gravy: Strain frying fat through sieve into a bowl, then return 1 tablespoon fat and all brown bits in sieve to skillet. (Discard remaining frying fat once cool.) Whisk in flour and cook roux over medium heat, whisking, 1 minute. Whisk in milk, 1 teaspoon salt, and 3/4 teaspoon pepper and bring to a boil, whisking, then simmer, whisking, until thick, 3 to 5 minutes.

Serve chicken with gravy and bacon.


courtesy of: Lillian Chou, Gourmet, January 2008

1052. FAVA BEAN SOUP with BACON

serves 4


1 pound fava beans or broad beans, freshly hulled
4 ounces lean bacon, chopped
1 sprig savory
8 cups water
4 tablespoons butter

Place the fava beans, bacon, savory, and water in a large pot. Bring to a boil, decrease the heat to low, and cook for about 1 hour, or until the beans are al dente. Strain through a fine-mesh sieve. Divide the soup between 4 soup bowls and garnish each with 1 tablespoon butter and 1/4 cup croutons. Serve immediately.


courtesy of: The Oldways Table by K. Dun Gifford and Sara Baer-Sinnott. Ten Speed Press, 2007

1051. MEATLOAF PATTIES with BACON GRAVY and PEAS

yields 4 servings


4 tablespoons extra-virgin olive oil (EVOO), divided
2 slices marble rye or regular bread for 1/2 cups of breadcrumbs (you can substitute regular breadcrumbs if you don't want to make your own)
Splash of milk
1 1/2 pounds ground sirloin
1 large onion, 1/2 grated and 1/2 sliced
2 tablespoons Worcestershire sauce (eyeball it)
2 teaspoons grill seasoning
1 teaspoon Dijon mustard
1 egg, beaten
1/4 cup parsley, chopped
Salt and freshly ground black pepper
1/2 cup grated Parmigiano Reggiano cheese
6 slices bacon, chopped
2 tablespoons flour
1 rounded tablespoon tomato paste
1/2 bottle beer, any kind you like
1 cup beef stock
2 tablespoons butter
1 10-ounce box frozen peas
1/2 cup chicken stock, divided

Preheat a large non-stick skillet with 2 tablespoons EVOO over medium-high heat.

Tear the bread into chunks and toss into a food processor. Grind until you get breadcrumbs. You need about a 1/2 cup. Transfer to a bowl and add a splash of milk to moisten the breadcrumbs. While the bread is soaking up the milk, combine the rest of the ingredients for the patties.

In a mixing bowl, combine ground sirloin, grated onion, Worcestershire sauce, grill seasoning, mustard, egg, parsley, salt and freshly ground black pepper.
Step

Wring the breadcrumbs out and add it to the meat mixture. Mix with your hands to combine. Score meat into four equal portions then form into four large, oval patties that are 3/4-inch thick. Cook the patties for about 7 minutes on each side, or until cooked through. Remove to a plate and cover with foil to keep warm until serving time.

In a saucepan over medium-high heat, add the remaining 2 tablespoons of EVOO. Add bacon and cook until crispy. Remove the bacon with a slotted spoon to a paper towel lined plate and reserve. Drain all but 2 tablespoons of the bacon fat from the pan, add sliced onion and cook for about 2 minutes. Sprinkle the onions with the flour and cook for about 1 minute. Stir in the tomato paste and cook for an additional minute. Whisk in the beer and the beef stock and bring to a bubble. Cook until thickened, about 3-4 minutes.

To make the peas, melt the butter in a medium skillet over medium heat. Add the peas and chicken stock. Let the chicken stock reduce slightly and place in a serving bowl. Garnish with the reserved bacon.


courtesy of: Rachel Ray Show, 132 East 43rd Street, PO Box 543, New York, NY 10017

1050. GRILLED NECTARINE and BUTTER LETTUCE SALAD with BACON and PISTACHIOS

makes 6 servings


1 nectarine, peeled and pitted
3 tablespoon extra-virgin olive oil
3 tablespoon sherry or champagne vinegar
2 tablespoon honey
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
2 nectarines, pitted
4 boneless skinless chicken breasts, flattened slightly
salt and pepper to taste
8 cup washed and torn butter lettuce, lightly packed
1/3 cup shelled pistachios
6 strips crisp, cooked bacon, crumbled
2 green onions, sliced

Combine all dressing ingredients in a blender or food processor and puree until smooth. Cover and chill until ready to serve. Cut each nectarine into 8 slices. Place on a well-oiled grill over medium-high heat and cook for a few minutes on each side to lightly brown. Season chicken with salt and pepper; place on grill and cook for about 5 minutes on each side or until cooked through. Let cool.* Place lettuce in a large salad bowl. Cut chicken into bite-size strips and add to bowl with pistachios, bacon, green onions and dressing; toss well. Add grilled nectarines and toss again lightly.


courtesy of: California Tree Fruit Agreement, 975 I Street, P.O. Box 968, Reedley, California 93654-0968, (559) 638-8260

1049. FETTUCINE with TOMATOES, BACON, ARUGULA and GOAT CHEESE

serves 6


2 1/2 pounds plum tomatoes, seeded, chopped (about 5 cups)
2 tablespoons balsamic vinegar

3 tablespoons olive oil
6 thick bacon slices, cut into 1/2-inch pieces
2 medium leeks (white and pale green parts only), finely chopped
2 tablespoons finely chopped garlic
1 tablespoon chopped fresh rosemary
1/2 teaspoon dried crushed red pepper
5 cups coarsely chopped fresh arugula (about 6 ounces)

2 9-ounce packages fresh fettuccine
6 ounces soft fresh goat cheese , crumbled
6 tablespoons freshly grated Parmesan cheese
Additional grated Parmesan cheese

Combine tomatoes and vinegar in large bowl. Season with salt and pepper. Let stand until tomatoes release their juice, about 15 minutes.

Heat oil in heavy large skillet over medium-high heat. Add bacon; cook until crisp, about 5 minutes. Using slotted spoon, transfer bacon to paper towels.

Add leeks to same skillet and sauté until tender, about 3 minutes. Add garlic, rosemary and crushed red pepper; sauté 1 minute. Add tomato mixture and cooked bacon. Simmer until tomatoes are heated through, about 4 minutes. Add arugula and simmer until wilted, about 1 minute.

Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, about 3 minutes. Drain.

Transfer pasta to large bowl. Add goat cheese, 6 tablespoons Parmesan cheese and tomato mixture. Toss to combine. Season with salt and pepper. Serve, passing additional Parmesan separately.


courtesy of: Bon Appétit, August 1998

1048. BRIE and BACON FETTUCINE

serves 2 - 3 as a main dish or 4 as a starter


1/2 lb fettucine
1/2 large onion, thinly sliced
2 strips of bacon, chopped
1/4 cup brie, rind removed
1/4 cup of pasta water (water the pasta has cooked in)
black pepper
parmesan cheese

In a large skillet saute the bacon and onion slowly over medium heat until bacon begins to crisp and onion is light brown. Meanwhile cook the pasta in salted water until al dente.

Take the pasta out of the water with tongs and place in the skillet with the onion and bacon. Add the brie. Toss with the pasta water. When the brie melts, add a good grind of black pepper and serve with a scant sprinkling of parmesan cheese on each serving.


courtesy of: Cooking with Amy: a Food Blog, by Amy Sherman, San Francisco, California

1047. MACADAMIA NUT, BACON and CHICKEN STUFFING

1 3 pound chicken
1/2 cup macadamia nuts, chopped
1/3 cup milk
2 bacon strips, chopped
2 1/2 cups fresh bread crumbs
1 onion, grated
1 clove garlic, crushed
1 egg beaten
salt and pepper
1/4 teaspoon mixed spice
1/4 teaspoon oregano

Place nuts in moderate oven until golden brown. Combine bacon, bread crumbs, onion, garlic and spices with the macadamia nuts and bind together with egg and milk. Wash chicken, drain, dry the outside thoroughly with paper towels. There are two sections that can be stuffed; the top neck section and the inside of the bird. After doing these, either stitch up cavity vents or pin with poultry pins. Rub chicken with oil and bake in a preheated oven for 1 1/2 to 2 hours, basting frequently. This can be eaten hot or cold. This stuffing is delicious for turkey. Depending on size, double or triple quantities.


courtesy of: Nikibone.com

1046. PORK and BACON TERRINE with LEEKS and ASPARAGUS

serves 6


vegetable oil
8oz streaky bacon
2lb pork mince or good quality pork sausages
10 sage leaves, chopped
small bunch parsley, chopped
3oz pistachio nuts, peeled
seasoning
1 egg, if needed
3 medium sized leeks, cut into quarters along their length and blanched
6 asparagus spears, blanched

Preheat the oven to 350F. Brush your loaf tin or terrine with oil and line with streaky bacon, leaving about 2 inches hanging over the sides of the tin. Tip the mince into a bowl. If you are using sausages, squeeze the meat from its casings. Add the sage, parsley and pistachio nuts and mix well. Add plenty of seasoning. If you are using pork mince, you may need to add an egg, as this will help to hold the mixture together. Layer the mixture with the leeks and asparagus, finishing with a layer of mince. Press down really well. Fold over the bacon and cover with tin foil. Place in a bain marie and cook for 50-60 minutes. When it is done, the mixture will have shrunk slightly from the sides. Press and place in the fridge to go cold. Turn out of the tin and serve cut into slices.


courtesy of: James Martin, Housecall, BBC-UK Food

1045. BACON-FRIED PIKE

pike fillets
bacon
pepper

Fillet the pike. Place several strips of bacon in a frying pan and sizzle until done (but not crisp). Add pike fillets and fry until golden brown, turning them over once. Add pepper to taste. If you prefer, remove fried bacon strips before adding fish and let fish fry in bacon fat.


courtesy of: The Fishing Network

1044. COURGETTE, BACON and BRIE GRATIN

serves 4


3 tablespoons olive oil
600 grams courgettes, sliced on the diagonal
4 rashers of smoked back bacon, chopped
1 onion, chopped
1 small garlic clove, crushed
200 grams risotto rice
150ml dry white wine
850ml hot vegetable stock made with bouillon powder
160 grams pack blue or plain brie

Heat 2 tablespoons of the oil in a large heavy saucepan, tip in the courgettes and fry for 10-12 minutes until tinged golden. Remove with a slotted spoon and set aside.

Heat the remaining oil in the pan and add the bacon, onion and garlic. Cook over a low heat for about 6-8 minutes or until softened and lightly golden. Tip in the rice and stir until the grains start to pop.

Pour in the wine and stand back while it sizzles and absorbs into the rice. Stir well, then pour in about one third of the hot stock and increase the heat to moderate. Cook, stirring frequently, until the stock is absorbed. Repeat with the remaining stock, in two batches. This should take about 20 minutes, and the rice should be tender.

Preheat the grill on its highest setting. Remove the rice from the heat, gently fold in the courgettes and season to taste. Tip everything into a big flameproof dish. Slice the brie and lay on top of the rice. Put the dish under the hot grill for 3-4 minutes until the brie is bubbling.


courtesy of: Good Food magazine, August 2003

1043. TURKEY BURGER stuffed with CRISPY BACON and CARAWAY HAVARTI

1 lb ground turkey
3 thick slices of bacon, cooked then crumbled
3 oz havarti, shredded or in small cubes
1/8 cup fresh parsley, chopped
2 tablespoons worchestershire sauce
kosher salt and freshly cracked black pepper

Add the crumbled bacon, shredded havarti, and chopped parsley to a bowl. Mix to combine. Set aside.

In a separate mixing bowl add the ground turkey, worchestershire, and a pinch of kosher salt and freshly cracked black pepper. Mix gently just until the worchestershire has been worked in. Try not to over mix the meat, this will lead to a tougher burger.

Separate the seasoned meat into three equal portions. Take one portion of the meat in your hand. Flatten the meat out into a patty and pressing into the center of the patty to form a dip. Place 1/3 of the cheese/bacon mixture into the dip in the patty. Work the edges around the stuffing up and over until the stuffing is completely encased in turkey. Try to work it into a flattened patty, avoiding a meatball-esque burger. Repeat this process two more times with the rest of the meat and fillings. Season the outside of the stuffed burgers lightly with salt and pepper. Grill the burgers over direct medium-high heat for about 4-5 minutes per side or until the patty is just cooked through. Allow the burgers to rest for a couple minutes before diving in. These burgers are great topped with sauteed red cabbage, mache, and dijon vinaigrette. Enjoy!


courtesy of: Amanda & Tyler, What We're Eating

1042. POACHED EGG with LOBSTER, SPINACH, BACON and HOLLANDAISE SAUCE on TOASTED CHALLAH BREAD

serves: 4-5


1 egg yolk
2 oz Pinot Grigio vinegar, reduced by 1/4 and cooled
Sea salt
3/4 lbs salted butter, clarified
1 large lobster tail (New Zealand or Florida)
1 thick slice challah bread, cut with large ring mold
Butter for toasting
Oil for toasting
1 cup picked baby spinach
1 cup picked mache
10 slices of bacon
1 whole poached egg
4 white peppercorns
1/4 cup chopped chives
Black pepper

Hollandaise: In food processor, add egg yolk and reduction. Add salt to taste then slowly drizzle clarified butter until thick. Loosen with warm water if needed. Set aside at room temperature.

Lobster and Greens: Season lobster tails and grill on both sides. Remove from shell and slice lengthwise into half-inch thick slices. In pan, toast challah with butter and oil until golden. Lightly sauté spinach and mache. Season and set aside.

Bacon: Lay bacon flat on baking mat. Overlapping, place sheet pan on top; weigh down with ovenproof item. Bake at 375 degrees until crispy. Allow to cool. To fit challah, punch out bacon with ring mold. Cut one long strip or triangle for garnish.

To plate: Using mold, fill bacon over toast adding one layer of lobster then greens. Make small hole in center of greens to place warm poached egg. Top with hollandaise, peppercorns, chives and pepper. Lay bacon strip (or triangle) on top.


courtesy of: Lisa Fernandes, Top Chef, Season 4

1041. JERUSALEM ARTICHOKE and HAZELNUT SOUP with CRISPY BACON

serves 4

500 grams Jerusalem artichokes, scrubbed and sliced
1 large onion, sliced
1 table spoon olive oil
2 cloves garlic, crushed
2 sticks of celery, washed and sliced
900 mls chicken stock
100 mls single cream
6 rashers bacon
100 grams hazelnuts, toasted and ground

Gently fry the onions with the celery for 5 minutes. Add the garlic and artichokes for 30 seconds. Add the stock, bring to the boil and then simmer for around 20 minutes. Meanwhile, grill the bacon until really crispy and chop into pieces. Blend until smooth, then stir in the hazelnuts and cream. Top each serving with some of the crispy bacon pieces, and a swirl of olive oil and cream if you remember.


courtesy of: Helen Graves, Food Stories, December 21st, 2007

1040. PENNE with RADICCHIO, SPINACH and BACON

makes 6 servings


1 whole head of garlic (with about 12 to 14 cloves)
6 teaspoons olive oil, divided
1 pound penne
8 ounces bacon (about 8 slices), cut crosswise into 1/3-inch-wide strips
1 large onion, chopped (about 2 cups)
1 cup low-salt chicken broth
6 cups (packed) coarsely torn Treviso, Chioggia, or Tardivo radicchio leaves (from about 2 medium heads)
3 cups (packed) baby spinach leaves, torn in half (about 10 ounces)
1 cup (packed) fresh basil leaves, torn in half (about 10 ounces)
1 cup freshly grated Parmesan cheese plus additional for serving
1/4 teaspoon dried crushed red pepper

Preheat oven to 375°F. Cut off top 1/2 inch of garlic head, exposing cloves. Place garlic head, cut side up, on sheet of foil and drizzle with 1/2 teaspoon olive oil. Wrap garlic in foil. Roast until garlic is soft, about 40 minutes. Let stand until cool enough to handle. Squeeze garlic into small bowl.

Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Meanwhile, cook bacon strips and chopped onion in heavy large skillet over medium-high heat until golden brown, stirring occasionally, about 12 minutes. Add chicken broth, remaining 5 1/2 teaspoons olive oil, and roasted garlic. Bring mixture to simmer, stirring occasionally. Add radicchio, spinach, and basil and stir to combine. Simmer just until radicchio and spinach wilt, about 1 minute.

Drain pasta and return to same pot. Add radicchio-spinach mixture to pasta. Add 1 cup grated Parmesan cheese and crushed red pepper; toss to coat. Season pasta to taste with salt and pepper and serve, passing additional Parmesan cheese alongside.


courtesy of: Myra Goodman & Sarah LaCasse, Bon Appétit, January 2008

1039. APPLE KRAUT BRATWURST with BACON ONION POTATOES

serves 4


Apple Kraut Bratwurst

5 links bratwurst (about 1 1/4 lbs)
1 1/2 cups water
2 tablespoons butter, divided
2 cups sauerkraut
1 (3-ounce) bag sweet dried apple chips
1/4 cup light brown sugar
1/2 cup red wine
1/8 teaspoon pepper
1/2 teaspoon whole caraway seed

Place bratwurst, water, and 1 tablespoon of the butter in large saucepan on medium-high. Bring to boil and cook 10–12 minutes, turning occasionally, until water evaporates and bratwurst begin to brown. While brats cook, rinse sauerkraut under cool running water 30–40 seconds (to reduce tartness); drain well. Crush apple chips while placing in microwave-safe bowl. Stir in sauerkraut and brown sugar; cover. Cook sauerkraut mixture in microwave on HIGH 6 minutes, stirring occasionally, or until thoroughly heated. Add remaining 1 tablespoon butter, wine, and sauerkraut mixture to bratwurst; sprinkle with pepper and caraway seed. Cover and cook 6–8 more minutes, stirring occasionally, or until internal temperature of bratwurst reaches 160°F. Use a meat thermometer to accurately ensure doneness. Serve.


Bacon Onion Potatoes

2 tablespoons cooked bacon pieces
1/4 cup pre-diced onions
1/2 cup balsamic vinaigrette
1 (20-ounce) package refrigerated homestyle sliced potatoes
3 tablespoons light brown sugar
1/2 teaspoon seasoned salt
1/4 teaspoon pepper

Preheat large sauté pan on medium-high 2–3 minutes. Place bacon, onions, and vinaigrette in pan and cook 5–6 minutes, stirring frequently, until onions are well browned. Stir in remaining ingredients; cover and simmer 6–8 minutes, stirring occasionally, until potatoes are tender. Serve.


courtesy of: Publix Super Markets, PO Box 407, Lakeland, Florida 33802-0407, 800-242-1227

1038. SHRIMP CHOWDER with BACON

3 lb. very fresh Maine shrimp in their shells
2 oz smoked slab bacon, diced about 1/4 inch
one large leek, white part only, rinsed and diced about 1/4 inch
3 medium russet potatoes, peeled, quartered lengthwise, and sliced about 1/2 inch thick
3 cups of shrimp broth
sea salt, fresh-milled black pepper, and cayenne
3 tablespoons unsalted butter
3/4 cup rich cream (preferably not ultra-pasteurized; it really does make difference)
about 2 tablespoons snipped chives
New England common crackers

For the chowder base: Shell the shrimp and reserve the heads and tail shells for the broth. Poach bacon in simmering water for one minute, drain and reserve. ‘Try’ the bacon over moderate flame in a heavy non-reacting soup pot until some fat has been rendered and the bacon pieces begin to color. Add the diced leeks and potatoes, stir, and cover. Cook about five minutes over moderate-low flame without browning, stirring occasionally. Add the shrimp broth and simmer about eight minutes, or until the potato pieces are tender and crumble easily when pressed. Season with sea salt, a generous grating of the peppermill, and a pinch of cayenne. Keep chowder base warm.

To finish the chowder: Melt the butter over moderate flame in a heavy non-reacting skillet. When the foam subsides, increase the heat to high, add the shrimp meats, and sautée over high flame just until shrimp meats begin to ‘set’ and become opaque, about one minute. In a separate saucepan, heat the cream to scald. Pour the hot cream over the shrimps, swirling the pan to combine. Add the cream mixture to the hot chowder base, stirring gently. Off heat, cover the chowder and allow it to ripen for ten minutes in a warm place. Adjust the seasoning and serve in heated soup plates. Sprinkle with snipped fresh chives, and serve plenty of common crackers on the side.

For the shrimp broth: Place the shrimp heads and tail shells in a non-reacting saucepan and add enough cold water to just cover the shells. (Don’t be concerned about any shrimp eggs that may be present. The broth won’t be affected.) Bring to a simmer over high flame, then reduce the flame to low and gently simmer the broth uncovered about five minutes, skimming off the foam as it rises. Strain through a colander lined with three layers of cheesecloth.


courtesy of: Chef Sam Hayward, Fore Street Restaurant, 288 Fore Street, Portland, Maine 04101, (207) 775-2717

1037. SPICY CALAMARI with BACON and SCALLIONS

makes 4 (main course) servings


1 1/2 pounds cleaned medium squid
1/4 pound bacon (about 5 slices), cut crosswise into 1-inch pieces
1 cup chopped scallions
1/2 teaspoon dried hot red-pepper flakes

Rinse squid under cold water, then pat dry between paper towels. Halve large tentacles lengthwise and cut bodies (including flaps, if attached) crosswise into 1/2-inch-wide rings. Cook bacon in a 12-inch heavy skillet over medium heat, stirring occasionally, until golden and crisp, then transfer with a slotted spoon to paper towels to drain. Toss squid with 1/4 teaspoon salt. Heat fat remaining in skillet over high heat until very hot, then sauté squid with scallions and red-pepper flakes until just cooked through, about 3 minutes. Serve squid immediately, sprinkled with bacon.


courtesy of: Lillian Chou, Gourmet, November 2007

1036. BACON-WRAPPED CINNAMON PORK LOIN

2 tablespoons peanut oil
1/2 cup pine nuts (pignoli)
1 tablespoon minced garlic
1/2 onion, diced
2 tablespoons chopped cilantro
2 tablespoons chopped fresh mint
1 tablespoon sesame oil
2 teaspoons ground cinnamon
3 pounds boneless center-cut pork loin, butterflied
Salt and ground white pepper
6 slices uncooked slab bacon

Preheat the oven to 350F.

Heat the peanut oil in a small skillet over medium heat. When hot, add the pine nuts and garlic and cook, stirring, until lightly browned, 3 to 4 minutes. Transfer to a medium bowl to cool.

Add the onion, cilantro, mint, sesame oil, and cinnamon to the bowl and stir to blend. Rub this mixture all over the pork loin. Roll the pork loin into a cylinder, tying in places to keep it closed and uniform. Season with salt and white pepper; wrap the bacon slices around the meat.

Place the pork on a roasting rack set in a medium roasting pan. Roast for 50 minutes or until a meat thermometer inserted in the center registers 150�F. Transfer the pork to a warm platter and set aside to rest for 10 minutes.

Note that the meat will continue to cook while it rests. Slice the pork into 1/4-inch slices and serve.


courtesy of: Rudy Garcia, Executive Chef, Culinary Arts, Los Angeles Mission College, Los Angeles, California

1035. DIVER SCALLOPS with BACON POWDER and MELON SEED MILK

yields 8 Servings


Bacon Powder:
¼ cup N-Zorbit M (tapioca maltodextrin)
½ cup rendered bacon fat

Bacon Crumbles:
1 cup bacon, chopped
3 cups bread crumbs

Melon Seed Milk:
Olive oil
2 cups melon seeds
1 medium onion, chopped
2 cloves garlic, crushed
1 Tablespoon tomato paste
3 cups clam juice
3 Tablespoons peanut butter
12 ounces butter
3 cups heavy cream
Salt and pepper

Scallops:
2 Tablespoons vegetable oil
8 diver scallops
2 Tablespoons paprika
1 teaspoon cumin
Salt and pepper

For the Bacon Powder:
Add most of the Zorbit powder to a bowl and drizzle in the bacon fat, scraping the sides of the bowl with a spatula and mixing well. Add more Zorbit until desired texture is achieved.

For the Bacon Crumbles:
Put bacon and bread crumbs into Robot Coupe and pulse to a paste. Remove paste from Robot Coupe and spread on a sheet tray. Bake the mixture in 325°F oven for about 10 minutes or until lightly brown on top. Remove from oven and let sit out to dry. When dry, crumble into small pieces.

For the Melon Seed Milk:
In a pot heat oil and toast melon seeds. Remove and reserve seeds. In same pot sweat onions and garlic. Add tomato paste and cook for 3 minutes. Add melon seeds back into pot, then add clam juice and peanut butter and simmer for 30 minutes.

Skim oil from top and puree mixture in a blender with butter. While blending, add heavy cream but only until consistency has been achieved. The mixture should not be too loose. Season with salt and pepper.

For the Scallops:
Preheat oven to 385ºF. Combine the paprika and cumin and season the scallops with salt, pepper and paprika mixture. Heat the vegetable oil on medium heat in a sauce pan, and sear the scallops on one side for one minute. Transfer the sauté pan to oven and cook for an additional 3 minutes, then remove from oven and serve on top of Melon Seed Milk with Bacon Crumbles on top and Bacon Powder on the side.


courtesy of: Chef Morou, Farrah Olivia, 600 Franklin Street, Alexandria, Virginia 22314, (703) 778-2233

1034. BACON-CHEDDAR ROLLED OMELET

serves 3-4


1/2 cup flour
1 cup milk
2 tablespoons butter, melted
6 eggs
1 cup crumbled bacon (cooked)
1 1/2 cups grated cheddar cheese

Preheat oven to 350. Line jelly roll pan (15 x 10 x 1) with aluminum foil. Generously grease foil with cooking spray. Mix together flour, milk, butter and eggs until smooth. Pour carefully into prepared pan. Sprinkle with bacon. Bake until eggs are set 15-18 minutes. Remove from oven and immediately sprinkle with cheese. Starting at narrow end of pan and using foil to lift roll the omelet. Wrap with foil and return to warm oven for a few minutes. When ready to serve slice into 1 or 1 1/2 inch slices.


courtesy of: The Brickhouse Inn Bed and Breakfast, Gettysburg, Pennsylvania

1033. BLACKENED CATFISH with BACON

4 catfish fillets
½ pound bacon
2 teaspoons garlic powder
1 teaspoon thyme
1 teaspoon black pepper
2 teaspoons white pepper
2 teaspoons crushed fennel
2 teaspoons crushed rosemary
2 teaspoons chili powder
2 teaspoons lemon pepper
2 teaspoons cayenne pepper
½ teaspoon salt
1 teaspoon allspice
1 teaspoon oregano

Fry bacon to render out the grease. Remove the bacon from the grease and use the grease to fry the fish. Mix all of the dry ingredients and then coat fish. Bacon grease should be hot but not smoking. Cook catfish until they break apart easily.


courtesy of: OkieFish.com: Oklahoma's Fishing Resource, 5954 East Hubbard Road, Ponca City, Oklahoma 74604

1032. GEECHEE PEANUT SAUCE with BACON FAT

yields 8 servings


1 tablespoon bacon fat
1/4 cup small-diced green pepper
1/4 cup small-diced red pepper
1/2 cup small-diced celery
1 cup small-diced onion
1/2 teaspoon salt
1/8 teaspoon white pepper
2 tablespoons red wine
1/2 cup chicken stock
1 tablespoon brown roux, recipe follows
2 tablespoons peanut butter
1 1/2 cups tomato puree

Sweat the peppers, celery, and onion in bacon fat until the onions are translucent. Season with salt and pepper. Add red wine and reduce by 1/3. Add tomato and stock. Whisk in roux and peanut butter. Check seasoning. Let simmer for 30 minutes.


courtesy of: Hominy Grill, 207 Rutledge Avenue, Charleston, South Carolina 29403

1031. ROAST CHICKEN with SHALLOTS, THYME, BACON and GARLIC CONFIT SAUCE

yields 2 servings


4 chicken thighs, bone in and skin on
Salt and black pepper
4 tablespoons extra-virgin olive oil
2 tablespoons butter
10 shallots, peeled
5 garlic cloves, unpeeled
2 sprigs thyme
1 slice bacon, cut into 1/2-inch squares
1 cup dry white wine
1/2 cup chicken stock

Stage 1, pre-bedtime. Pat chicken dry and season to taste with salt and pepper. Place a medium Dutch oven over high heat, and add 2 tablespoons olive oil and 1 tablespoon butter. When oil and butter barely begin to smoke, lay thighs skin side down in pan. Brown well on all sides until a rich amber color, 10 to 12 minutes. Remove chicken from pan, and discard fat.

Return unwashed pan to medium heat, and add 2 remaining tablespoons olive oil and 1 tablespoon butter. Add shallots, garlic, thyme and bacon. Stir gently (so garlic cloves don’t lose their peels), until bacon is crisp and shallots and garlic are lightly browned. Raise heat, add wine and boil until reduced by half, about 3 minutes. Add chicken stock, bring to a boil and season to taste with salt and pepper. Remove pan from heat, and set aside at room temperature.

Stage 2, post-bedtime. Preheat oven to 350 degrees. Return Dutch oven to high heat. When liquid begins to simmer, rest chicken thighs skin side up on vegetables. Baste quickly with stock and wine, and transfer, uncovered, to oven. Bake 15 minutes, baste again, and bake 15 minutes more.

Remove from oven, and transfer garlic cloves to a small plate. Separate cloves from their skins, and discard skins. Mash cloves with a fork, and return to sauce, stirring to mix. To serve, discard thyme sprigs, and place equal portions of chicken and shallots on two plates. Top with sauce. If desired, serve with rice.


courtesy of: The New York Times, February 27, 2008

1030. BACON-WRAPPED ARTICHOKE HEARTS

serves 2


¼ pound thinly sliced bacon
1 14-ounce can artichoke hearts, drained

Preheat the broiler. Cut the bacon slices in half, place on a baking sheet, and broil for 3 minutes. Let the bacon cool. When the bacon is cool enough to handle, wrap each artichoke half in a piece of bacon, broiled side facing inward, and secure with a toothpick. Broil 4 to minutes, or until the bacon is brown and crisp. Serve immediately.


courtesy of: Dr. Atkins' Quick & Easy New Diet Cookbook / Greenbush, Southeast Kansas Education Service Center, PO Box 127, 947 West 47 Highway, Girard, Kansas 66743

1029. TILAPIA CLUB SANDWICHES

yields 4 servings


8 slices bacon
1 cup flour
1 cup cornmeal
2 teaspoons dried or 2 tablespoons chopped fresh dill (eyeball it)
2 teaspoons ground coriander (about 2/3 palmful)
1 teaspoon chili powder (about 1/3 palmful)
4 large tilapia fillets (2 to 2 1/2 pounds total), halved crosswise
Salt and pepper
5 tablespoons extra-virgin olive oil
1 romaine lettuce heart, shredded
2 plum tomatoes, halved lengthwise and thinly sliced crosswise
Juice of 1 lemon

Position a rack on the top shelf of the oven and preheat to 375°. Arrange the bacon in a single layer on a broiler pan and roast until crisp, 20 to 25 minutes; halve crosswise.

On a plate, combine the flour, cornmeal, dill, coriander and chili powder. Season the tilapia with salt and pepper on both sides and coat with the flour mixture.

In a large nonstick skillet, heat 3 tablespoons olive oil, 3 turns of the pan, over medium-high heat. Working in 2 batches, add the fish and cook, turning once, until dark golden, 8 to 10 minutes total.

In a bowl, toss the lettuce and tomatoes with the lemon juice, remaining 2 tablespoons olive oil and salt and pepper to taste.

On each of 4 plates, layer a piece of tilapia, 2 bacon strips, a pile of salad, another piece of tilapia, 2 more bacon strips and more salad.


courtesy of: Rachael Ray, Every Day with Rachael Ray, August 2007

1028. SOUTH AFRICAN MAIZE PORRIDGE SUPERIOR with BACON

200 grams maize meal
1 litre boiling water
8 ml of salt
125 - 250 grams bacon
oil
1 x 285 grams tin creamed mushrooms (or fresh sauteed mushrooms)
100 grams (250 ml) grated cheddar cheese
50 ml cream or evaporated milk (optional but very good)
2 onions, cut and sauteed in butter or margarine
1 X 410 gram tin tomatoes, chopped

Preheat the oven to 180 degrees C. Prepare the maize porridge using the maize meal, boiling water and salt. In the meantime fry the bacon until crisp and crumble it. Add oil to the bacon fat to make 50 ml and pour into a casserole of about 22 cm in diameter. Layer the maize porridge and remaining ingredients alternately in the casserole. Pour over the cream and bake for 45 - 60 minutes. (The maize meal can be made in the microwave as follows: Stir the maize meal and salt with a fork into the boiling water and microwave for 10 minutes at 100% power. Stir frequently to prevent the forming of lumps.


courtesy of: BiltongBox.com: Making your own Biltong, Droewors, and Boerewors for Homesick South Africans

1027. PEAR SALAD with FETA, BACON, HAZELNUTS and SHALLOT VINAIGRETTE

serves 8


1 tablespoon plus 1/2 cup olive oil
3/4 cup thinly sliced shallots
8 bacon slices
5 tablespoons Sherry wine vinegar
8 cups loosely packed and trimmed watercress (about 2 large bunches)
2 heads Belgian endive, trimmed, sliced crosswise
3 ripe pears, halved, cored, thinly sliced
3/4 cup crumbled feta cheese
1/3 cup husked toasted hazelnuts, coarsely chopped

Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add shallots; sauté until tender and golden, about 8 minutes. Transfer to small bowl; cool. Cook bacon in same skillet until crisp. Transfer to paper towels; drain. Crumble bacon into small pieces. Whisk vinegar and remaining 1/2 cup oil in medium bowl to blend. Stir in shallots. Season dressing generously with salt and pepper.

Combine watercress, endive and pears in large bowl. Pour dressing over salad and toss to coat. Sprinkle with feta cheese, hazelnuts and bacon and serve.


courtesy of: Bon Appétit, February 1996