1118. BAKED HAKE with BACON

serves 4


150 ml milk
4 frozen hake fillets (about 200 grams each)
salt
60 ml butter
100 ml thick cream
freshly ground black pepper
8 rashers back bacon

Preheat the oven grill. Pour enough milk in a fairly large baking tin to just cover the bottom. Arrange the fish fillets in the tin, skin side facing up, season with salt and dot with butter. Grill for about 5-6 minutes until the fish is nearly done and the milk has reduced. Pour the cream over the fish, season generously with black pepper and arrange two rashers of bacon on top of each fish fillet. Grill for another 4-5 minutes until the bacon is crisp and done. Spoon the pan juices over the fish and serve with crispy rolls and a salad.


courtesy of: YOU, April 26, 2001 / Food24.com, 3rd floor, 24.com Building, 70 Prestwich Street, Green Point 8001, SA

1117. OKRA and BACON CASSEROLE

makes 6 to 8 servings


1½ pounds tender okra
3 fresh tomatoes, chopped
1 onion, chopped
½ bell pepper, chopped
Salt and pepper
5 strips bacon

Slice okra into thin rounds. Grease a 2 ½-quart casserole dish. Place layers of okra, tomatoes, onion and green pepper in the dish, and sprinkle each layer with salt and pepper. Repeat with remaining ingredients. Lay bacon slices, overlapping, on the top. Bake at 350 degrees for one hour, until okra is tender.


courtesy of: The Times-Picayune, New Orleans, Louisiana, May 8, 2008 / from Cotton Country, the Junior League of Monroe

1116. FRIED GREEN TOMATOES with CREAM, BACON and CILANTRO

serves 4—6


3 slices of bacon
4 medium green (unripe) tomatoes
5 ounce log of chevre
1 cup fine ground cornmeal
salt and pepper to taste
1/2 cup heavy cream
1/4 cup chopped fresh cilantro

Fry the bacon in heavy skillet until it is golden brown. Transfer it to absorbant paper. Cut and discard the stem and blossom ends of the tomatoes and cut each tomato into 1/2" thick slices. Let the sliced tomatoes rest on absorbant paper or a tea towel. Slice the goat cheese into thin rounds and set it aside. Mix together the cornmeal, salt and pepper and dredge each slice of tomato in the mixture. Drain off all but 4 tablespoons of bacon fat and fry tomatoes in the fat over medium heat until the cornmeal browns, about 1 1/2 minutes on each side. After turning once, top each slice of tomato with a round of goat cheese and place the pan in a 300 degree oven. Crumble the bacon. After 5 minutes, remove the tomatoes from the oven and transfer them to a warmed serving plate. Working quickly, pour the cream into the frying pan, place it over medium heat, and swirl the pan until the cream is hot but not boiling. Taste and season with a pinch of kosher salt and a few turns of black pepper. Strain the sauce directly onto the platter of tomatoes. Sprinkle the cilantro and crumbled bacon over the surface and serve immediately.


courtesy of: The Good Cook's Book of Tomatoes by Michele Anna Jordan, Da Capo Press, 1996

1115. BACON-FRIED WILD APPLES

4 tablespoons bacon grease
1/4 cup water
1/2 teaspoon cinnamon
4 strips bacon, crumbled
6 cups wild apples, cored and sliced thin

In a heavy skillet, heat the bacon grease. Add apples. Lower heat and let the apples fry, turning often with a spatula, until barely tender. Add water if the pan gets dry. When the apples are tender, sprinkle with cinnamon; crumbled bacon. Serve over pork chops or ham.


courtesy of: PaleoFood.com: The Paleolithic Eating Support List's Recipe Collection

1114. MUSTARD GREENS with CORN, LEEKS and BACON

1 pound mustard greens
2 to 4 bacon strips
2 teaspoons bacon drippings
½ cup thinly sliced leeks, white and light green part only
1 cup fresh corn kernels
salt and pepper to taste

Wash the mustard greens and strip or cut leaves from stalks. Discard the stalks. Roughly chop the leaves and set them aside. Broil or fry the bacon until cooked. Drain on paper toweling, cool and crumble. Set aside. Save 2 teaspoons of the fat. Heat a large skillet that has a tight-fitting lid over medium-high heat. Add bacon drippings and swirl to coat pan. Add leeks and cook for 4 minutes, until soft and translucent. Reduce heat if necessary to keep leeks from sticking to the pan. Add corn and cook over medium-high heat to brown slightly, about 2 minutes. Add mustard greens, with the water still clinging to the leaves. Stir to coat with the oil, cover, and cook over medium-high heat for about 6 minutes, stirring occasionally. Add additional water if necessary to prevent sticking. Season to taste with salt and black pepper and serve hot, garnished with the crumbled bacon


courtesy of: Johnna Albi & Catherine Walthers, Many Hands Organic Farm, 411 Sheldon Road, Barre, Massachusetts, 01005, (978) 355-2853

1113. BACON, EGG and CHEESE OMELET on an ENGLISH MUFFIN

makes 1 serving


2 eggs
4 slices bacon
1 slices fat free sharp singles
1 English muffin
1 tablespoon fat free milk

Crack eggs into bowl and add milk, whisk together. I add pepper and Mrs. Dash to the mixture for flavor, but you can add that after or during cooking as well. Cook bacon until crisp, drain. Coat small to medium size frying pan with Pam, or use pan from cooking bacon. Preheat frying pan. Pour egg mixture into pan. It should start to bubble and the edges start to cook. Keep pulling up the edges and allowing egg mixture on top to flow to the sides, until egg mixture is semi-firm. Add bacon and cheese. Fold eggs over bacon and cheese cook about 20-30 seconds, flip over and cook another 20-30 seconds. If you didn't season egg mixture, you should season at this stage- use whatever you like on eggs to taste. Toast English muffin or make toast. Divide mix between two halves of muffin and enjoy.


courtesy of: Calorie Count Database

1112. EEL, BACON and HORSERADISH SANDWICH

serves one


For horseradish spread
60 grams fresh horseradish, grated
1 teaspoon white wine vinegar
1/2 teaspoon English mustard
1 pinch sugar
60 grams crème fraîche

For the sandwich
4 rashers smoked streaky bacon
1 small white baguette
Butter
1 smoked eel fillet

For the horseradish spread: in a bowl mix the horseradish, vinegar, mustard, sugar and leave for a few minutes to let the flavours to meld. Stir in the crème fraîche and season.

For the sandwich: fry the bacon until crisp. Slice the baguette in half. Spread one side with butter and the other with the horseradish spread. Put an entire smoked eel fillet in the sandwich and top with the bacon. Sandwich together and serve.


courtesy of: Tom Parker Bowles, Market Kitchen, UKTV Food

1111. BOXTY PANCAKES with BLACK PUDDING, BACON and MUSTARD CREAM

makes 10-12 pancakes


4 medium floury potatoes, peeled
4 oz. plain flour
1 teaspoon bicarbonate of soda
salt
9½ fl. oz. carton buttermilk
large knob of butter, for frying
bacon
black pudding
4¾ fl. oz. tub double cream
1 tablespoon grainy mustard
2 teaspoon lemon juice

Boil the potatoes for 15-20 minutes, then mash half of them. Grate the rest and put in a colander lined with kitchen paper. Put kitchen paper on top and press to squeeze out as much liquid and starch as possible. Mix the grated potato with the mash, then sift in the flour, bicarbonate of soda and plenty of salt.

Stir in buttermilk to make a soft batter. Heat the butter on a griddle or heavy-based frying pan. Drop in spoonfuls of the batter, large or small, and cook for 2 minutes until golden underneath. Flip and cook for 2 minutes more.

Fry the bacon rashers until crisp. Push to one side of the pan and fry slices of black pudding for 2-3 minutes on each side. In a pan, heat the tub of double cream, grainy mustard, lemon juice and season. Serve 2-3 boxty pancakes per person topped with bacon, black pudding and drizzle with mustard cream.


courtesy of: Good Food Magazine / BBC Food

1110. LASAGNA with BACON and BECHAMEL SAUCE

1/2 lb. bacon, coarsely chopped
3/4 cup onion, minced
1/2 cup celery, minced
1 lb. beef, minced
1 (10 oz.) can consomme
1 (5 1/2 oz.) can tomato paste
1/3 cup butter
1/3 cup flour
2 cup milk
1/2 teaspoon pepper
3/4 lb. lasagna
1/3 cup Romano cheese, grated
1/2 cup minced carrots
Sliced Mozzarella cheese

MEAT SAUCE: Saute bacon in large saucepan. Remove fat and saute onions, carrots, celery, brown beef with vegetables. Add consomme and tomato paste. Season to taste. Simmer 35 to 40 minutes.

Melt butter in saucepan, add flour, cook 3 minutes. Add milk gradually. Cook until thick, add salt and pepper. Cook lasagna according to directions, cool. Place half the noodles in 9 x 13 inch pan and pour half the meat sauce over them; add cheese; cover with remaining lasagna, sauce, and cheese. Bake at 350 degrees for about 30 minutes.


courtesy of: Cooks.com

1109. CHERRY BACON BREAKFAST STRATA

yields 8 servings


1 lb. brioche, divided use
¾ lb. cherry hardwood-smoked bacon
4 tablespoons olive oil
1 small Vidalia onion, medium dice
½ teaspoon and as needed sea salt, divided use
½ teaspoon and as needed fresh crushed black pepper, divided use
5 sprigs fresh sage, stemmed
butter, as needed
5 large eggs
6 egg yolks
2¼ cups whole milk
2¾ cups Gruyère cheese, shredded, divided use
2 cups sweet cherries, thawed and drained

Reserve ¼ loaf of brioche for breadcrumbs; cut remaining bread in 1-in. cubes. Slice bacon in 2-in. strips; render until just crisp. Reserve ¼ of bacon for bacon crumbles. In food processor, combine reserved bread and bacon. Pulse until finely minced; reserve. Heat olive oil in 8-in. sauté pan over high heat. Add onion; season lightly with sea salt and pepper. Reduce heat to medium; sauté 15 minutes or until onions caramelize. In separate pan, fry sage leaves in butter over medium heat until just crisp; reserve. Whisk egg yolks and eggs with milk, caramelized onion, 1¾ cups Gruyère, sweet cherries, fried sage, salt and pepper. In large bowl, combine egg mixture with cubed bread and rendered bacon; stir until mixture is saturated. Pour strada mixture into ½-hotel pan greased with butter; sprinkle with bread-and-bacon crumb topping and remaining Gruyère. Cook at 350F 35 to 40 minutes, until soft and moist inside and browned outside. Cool slightly; serve warm.


courtesy of: Chef Jon Young, Kitsch’n, Chicago, Illinois

1108. BACON AVOCADO and CHEESE OMELETS with TOMATO SALSA

serves 2


3/4 cups tomato, finely chopped seeded
2 tablespoons red onion, finely chopped
1 pickled or fresh jalapeno chili, or to taste, seeded and minced
2 tablespoons fresh coriander, minced
1 tablespoon fresh lime or lemon juice

4 large eggs
2 tablespoons water
1 tablespoon unsalted butter
3 slices of bacon, cooked and crumbled
1 small avocado, peeled and chopped in half-inch cubes
1/2 cup coarsely grated Monterey jack (about 2 oz)

In a small bowl stir together the tomato, the onion, the jalapeno, the coriander, the lime juice, and salt and pepper to taste until the salsa is combined well. In a bowl whisk together the eggs, the water, and salt and pepper to taste. In an 8-inch skillet, preferably non-stick, heat 1/2 teaspoon of the butter over moderately high heat until the foam subsides, pour in half the egg mixture, tilting the skillet to spread the egg mixture evenly over the bottom, and cook it for 1 minute, or until it is almost set. Sprinkle half the omelet with half the bacon, half the avocado, peeled and cut into 1/2 inch pieces, and half the Monterey Jack and cook the Omelet for 1 minute, or until it is set. Fold the omelet over the filling, transfer it to a plate, and keep it warm. Make another omelet in the same manner with the remaining butter, egg mixture, bacon, avocado, and Monterey Jack and serve the omelets with the salsa over.


courtesy of: YumYum.com

1107. BACON CONSOMME

1 lb bacon
3 quarts or so of water
Gelatin

Start this process at least a week before you intend to serve this dish.

In a large pot, fry the bacon until delicious. Add the water and simmer for an hour or so. If the flavor isn't sufficiently infused at that point, blend the bacon and water together.

Strain through a fine mesh strainer. Reduce the resulting liquid to taste.

Measure the weight of the liquid you end up with, and measure out .7% gelatin by weight. Take a cup of the liquid and set it aside to cool a bit, then stir in the gelatin. Stir back into the rest of the liquid.

Put the liquid in a ziplock bag and freeze.

Once it is frozen, set it up in your fridge in a cheesecloth-lined strainer set over a bowl. As the block melts, bacon consommé will drip through the cheesecloth into the bowl below. The gelatin that remains acts as a strainer so that the dripping liquid is perfectly clear.

You can make this in advance and freeze it until it is needed.


courtesy of: Gothamist, Gothamist LLC
Prince Street Station, P.O. Box 510, New York, New York 10012

1106. HALLOUMI and BACON ROLLS

250 grams block halloumi cheese
10 rashers smoked streaky bacon
1 tablespoon chopped chives

Heat oven to 200C/fan 180C/gas 6. Cut the halloumi into 20 sticks. Stretch each rasher of bacon with the back of a knife, then cut in half. Season the bacon with just black pepper, then sprinkle with the chopped chives. Roll the bacon around the halloumi in a spiral and arrange on a baking sheet. Bake for 10-12 minutes or until the bacon is brown and beginning to crisp.


courtesy of: Good Food Magazine, December 2006

1105. ASPARAGUS and BACON FONDUE

4 tablespoons of butter
4 tablespoons of all-purpose flour
2 cups of milk
16 ounces of asparagus spears, drained and chopped
2 slices of bacon, crisp cooked and crumbled
French bread, diced into one-inch cubes
Salt and freshly ground black pepper, to taste

In a fondue pot, melt the butter. Add the flour, mix thoroughly and cook while stirring for 90 seconds. Gently stir in the two cups of milk. Heat, while stirring, until mixture becomes thick. Stir in the bacon and the asparagus. Season with salt and black pepper. Serve with diced bread.


courtesy of: FondueRecipes.org

1104. SILVERBEET with BACON, PUMPKIN and FETA

3 tablespoons olive oil
1 onion
salt & pepper
2 garlic cloves, crushed
4 rashers bacon, diced
500 grams pumpkin, peeled, seeded, cut into 3-cm chunks, boiled until tender but not collapsing.
100 grams feta, crumbled
1 bunch silverbeet, (discard the bottom stalks), boil until wilted in salted water, drain

Heat the oil over moderate heat and add the garlic, onion, bacon and pumpkin, fry until the onion is soft and everything is browned. Add the silverbeet and season with salt and pepper. Fry gently, stirring occasionally, until the silverbeet is hot. Serve with the feta sprinkled on top. Good by itself with warm pita bread or as an accompaniment to barbecued or roast chicken or lamb.


courtesy of: Foodtown, 80 Favona Road, Favona, Auckland, New Zealand

1103. CHICKPEAS, SPINACH and BACON

serves 4


350 grams dried chickpeas, soaked overnight
1.6 litres water
1 white onion, peeled and chopped
1 leek, trimmed and chopped
1 celery stick, chopped
2 bay leaves
3 sprigs of thyme
3 tablespoons olive oil
300 grams bacon, diced
1 banana shallot, peeled and finely chopped
3 garlic cloves, peeled and chopped
200 grams baby spinach, washed and cleaned
Sea salt and freshly ground pepper

Drain the chickpeas and place in a large pan with the water, onion, leek, celery, bay leaves and thyme. Place over a medium heat and simmer for 45-50 minutes. Once cooked, drain the chickpeas, remove the vegetables and reserve some of the cooking water.

Heat the olive oil in a frying pan over a medium flame. Add the pancetta and cook for 2 minutes, then add the shallot and garlic and stir for 1 minute before putting in the chickpeas. Add 50ml of the reserved cooking water and bring to the boil. Add the baby spinach, season and sweat for 1 minute. Serve at once.

courtesy of: Times Online, London, May 30, 2007

1102. MINI BACON, CLAM and OAXACAN CHEESE EMPANADAS

yields 12 servings


Dough for empanadas
1 1/4 cups flour (one and quarter cups)
1 egg plus 1 yolk
3 tablespoons melted butter
1/8 teaspoon salt
1/8 teaspoon sugar
1/8 teaspoon baking powder
1 tablespoon red wine vinegar
2 tablespoons water

Filling
½ cup bacon, chopped
½ cup drained chopped clams (can or fresh)
½ Oaxacan cheese

To make the empanada dough: In a mixing bowl mix the flour, baking powder, salt and sugar. Add the water, vinegar, egg, yolk and butter. Mix well and let rest for ½ hour.

To make the filling: In a sautée pan, sautée bacon until crispy. Add clams and cook for 3 minutes. Add the bacon, fat, and clams to a mixing bowl and let cool. Add cheese.

To make empanadas: On a floured table, roll out the dough to about 1/8 of an inch thick. Using a 2" round cookie cutter cut the dough into 12 pieces. Whisk the egg and brush each piece of dough. Put some of the filling on one half of the dough and close the other half. Using your fingers or a fork, pinch close the edges of the dough. In a frying pot, add some vegetable oil, heat up the oil to 375-degrees and fry the empanadas until golden brown.


courtesy of: Democratic South Norwalk, Norwalk, Connecticut

1101. POTATO SOUP with BACON and GOUDA CHEESE

6 slices bacon, cut into 1 inch pieces
3 lbs. russet potatoes (about 5 large)
3 ½ teaspoons salt
1 cup sour cream
¼ lb. butter (1 stick)
2 2/3 cups of whole milk
½ teaspoon black pepper
4 scallions, thinly sliced
¾ cup shredded aged or regular gouda cheese

Cook the bacon until crisp, drain on paper towels, set aside. Peel and cut the potatoes into thirds, place in a large pot, cover with water and add 2 teaspoons of salt. Bring to a boil, reduce heat to a simmer and cook until potatoes are very soft, about 45 minutes. Drain the potatoes, discarding the water, return to the pot. Mash them with a potato masher until smooth. Add the sour cream and butter, stir until melted. Add the milk, pepper, and remaining salt and bring the soup back to a simmer. (Do not boil)

Divide among 8 bowls and serve hot, garnished with the scallions, cheese and bacon.


courtesy of: Judy, Oakvale Farmstead Cheese, 1285 State Route 29, London, Ohio 43140, (740) 857-0000

1100. BLACK EYED PEA and BACON FRITTER APPETIZER with an ORANGE CHILI DIPPING SAUCE

serves 6


1 cup bacon, cooked crisp and crumbled
1 1/4 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1/4 cup milk
1 1/2 cups canned black eyed peas, drained and roughly smashed with a potato masher
1/3 cup red bell pepper, finely diced
Kosher salt

For Dipping Sauce
1/2 cup orange marmalade
1 teaspoon chili sauce
1 teaspoon crushed red pepper flake
1 teaspoon rice wine vinegar
pinch of salt and pepper

In a large mixing bowl, add flour, baking powder and salt. Stir to combine. In a separate small bowl whisk the milk and eggs together. Add the egg mixture to the flour and stir to combine. Fold in the black eyed peas, bacon and red bell pepper. Heat oil in a Dutch oven to 325 degrees F. Using two teaspoons, carefully drop small, bite-sized portions of the pea mixture into the hot oil. Deep fry until crispy and golden brown. Drain on a paper towel-lined baking tray and sprinkle with kosher salt.

For Dipping Sauce: In a microwave safe bowl, mix all ingredients and microwave until warm.

Serving Suggestion: Serve warm with orange chili dipping sauce.


courtesy of: Paula Deen, Smithfield, Smithfield, Virginia

1099. DAMPER wrapped in BACON with POACHED EGG

1 cup self-raising flour
2 tablespoons salted butter
1 cup milk
2 tablespoons ricotta
4 rashers bacon
4 eggs
1 tablespoon vinegar

Preheat grill on medium heat. In a mixing bowl add flour and butter. Using fingertips, softly rub in butter until mix resembles fine breadcrumbs. Make a well in the center of dry ingredients and add milk and ricotta. Use a flat blade knife and mix gently until mixture binds altogether. (Do not over handle, as this will toughen the dough). Turn dough on to a floured surface. Knead dough lightly and divide into 4 buns. Wrap a bacon rasher around the outside of each bun. Place a sheet of greaseproof or baking parchment directly onto flat plate. Place buns on greaseproof and close hood of grill. If not using a hooded grill - place a heatproof bowl over buns to contain the heat. Cook for 8 minutes then turn over Buns and cook for a further 8 minutes again under a hood or heatproof bowl. Heat a pot of water to just simmering. Add vinegar to simmering water. Use a spoon to swirl water into whirlpool like action. Crack all 4 eggs on to flat dinner plate then gently slide all eggs at once into pot of simmering water. Cook for 2-3 minutes then use a slotted spoon to retrieve and strain each egg from the pot. Assemble by placing a poached egg on top of each bacon wrapped damper.


courtesy of: LifeStyle FOOD, GPO Box 2692, Sydney NSW 1044 Australia

1098. SANTA MARIA PINQUITO BEANS with BACON

serves a lot


3 cups pinquito beans (indigenous to Santa Barbara County)
½ pound bacon, diced
3 onions, diced
garlic cloves, chopped
1 7 oz. can chilies, diced
1 8 oz. can tomato sauce
1-2 pickled jalapeno peppers, diced.

Rinse, and then soak the beans for several hours. Drain; then add water to cover and simmer for 2 hours.

Brown the bacon until nice and crispy. Sauté the onion and garlic in the bacon fat. Add all this stuff to the beans. Add the chilies and tomato sauce and simmer for an additional hour. Salt and pepper to taste.


courtesy of: Audrey Dappen, D-Cubed Cellars, Napa Valley Zinfandel, Post Office Box 694, St. Helena, California 94574, (707) 963-5212

1097. CREPES stuffed with SCRAMBLED EGGS and BACON

serves 4


1 cup flour
1 1/2 cup milk
3 eggs
3 tablespoon butter, melted and cooled
1 teaspoon salt
8 eggs
salt and pepper
4 slices bacon
1/2 cup milk
1/4 cup grated cheddar
1 tbsp butter
1 tbsp flour

Make Crepes: mix flour and salt. Add milk, eggs and butter. Beat with a hand mixer for 2 minutes until very smooth. Let batter rest 30 minutes before making crepes.

Heat non-stick skillet and brush with a small amount of oil. Remove pan from heat, pour batter in middle all at once and twirl the pan with your wrist. Once spread, return pan to heat. Cook on the first side until the edges start to get golden. Flip and cook another minute on the second side. Make all the crepes, stacking on a warm plate (cover with foil to keep warm).

While you are making the crepes, cook the bacon. Use your usual method or place strips on a foil lined baking sheet and bake for about 20 minutes at 350F (longer for crispy bacon).

Make Cheese Sauce: In a small saucepan melt 1 tbsp of butter and stir in 1 tbsp flour. Stir in milk and whisk over med-high heat until thickened. Stir in grated cheese until melted. Keep warm.

Make Scrambled Eggs: To increase the volume of the scrambled eggs separate 4 of the eggs and whip the 4 egg whites until stiff peaks form.

Beat the 4 egg yolks together with the remaining 4 whole eggs and then fold in the egg whites. Scramble over medium-low heat, do not over stir just gently move the eggs around the pan as they begin to set. Cook until set, but still moist.

Assemble the crepes: On each plate, lay out a warm crepe, place a strip of bacon down the center. Spoon 1/4 of scrambled eggs over bacon, and top with a small spoonful of cheese sauce. Roll crepe. Drizzle a small amount of cheese sauce on the top of the crepe.


courtesy of: Janet is Hungry

1096. CORN BACON MUFFINS

makes one dozen


2 cups flour
1 tablespoon plus 1 teaspoon sugar
1 1/4 teaspoons baking soda
1/4 teaspoon salt
1/4 teaspoon pepper
8 slices bacon, coarsely chopped
6 tablespoons unsalted butter
1/3 cup finely chopped onion
1 1/2 cups frozen corn
1 1/4 cups buttermilk
1 large egg, lightly beaten

Preheat the oven to 400º. Line a 12-cup muffin tin with paper baking liners. In a large bowl, whisk together the flour, sugar, baking soda, salt and pepper to combine. In a large nonstick skillet, cook the bacon over medium heat, stirring occasionally, until crisp but not dry. Using a slotted spoon, transfer the bacon to a small bowl. Discard the bacon fat. Add the butter to the skillet and melt over medium heat. Add the onion and cook, stirring frequently, until softened, about 5 minutes. Stir in the chopped bacon and remove from the heat. Stir the corn into the dry ingredients. Make a well in the center and add the buttermilk, egg and bacon mixture. Fold the ingredients together until just combined. Divide the batter equally among the baking liners. Bake, rotating the pans halfway through, until the tops are golden and a toothpick inserted in the center comes out clean, about 20 minutes. Let the muffins cool on a rack.


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

1095. QUAIL and QUAIL EGG TARTLETS with CONFIT ONIONS, TRUFFLES, BACON and WILD MUSHROOMS

makes 4 servings


4 quails
16 poached quail eggs
7 oz. chopped mushroom caps
3 1/2 oz. summer truffles and other mushrooms

Confit onions
4 onions, sliced
2 oz. bacon, in small pieces
3 1/2 oz. heavy cream
3 tablespoons butter
salt and pepper
vegetable oil

4 tartlet shells
8 oz. white flour
2 oz. butter
1 egg yolk
2 oz. water
2 tablespoons sugar
1 teaspoon salt

Making the pastry: Make the pastry 4 hours in advance so that it firms up and loses some of its elasticity. Rub the butter and flour together until crumbly. In a bowl, combine the other ingredients; gradually blend into the first butter/flour mixture. Roll into a ball; cover with plastic wrap and refrigerate. Roll out the pastry on a lightly floured surface. Line 4 well-buttered brioche molds with pastry. Refrigerate until completely chilled or until ready to use. Bake in a 325°F. oven for 15-20 minutes. Remove from the oven; cool and unmold.

Confit onions: Gently cook the onions in butter with a pinch of salt; drain in a strainer to remove the excess liquid and butter. Sauté the bacon bits in a few drops of oil until browned; drain. Pour the cream into the same skillet and reduce by half; add the onions and bacon; season with salt and pepper.

Preparing the quails and finishing: Roast the quails in a 400°F. oven for 6 minutes; let rest for 10 minutes; cut in half; debone the breast but leave the bone in the leg. Poach the quail eggs by breaking them into boiling water to which a little vinegar has been added. Remove with a strainer once the white begins to coagulate; refresh in cold water and set aside. Just before serving, reheat briefly by immersing them in boiling water for a few seconds with a strainer. Cook the spinach and drain. Divide among the tartlets. Sauté the mushrooms and summer truffles; season with salt and pepper; place on the spinach. Add a spoonful of confit onions and cover with 4 quail eggs. Garnish with boned quail and serve immediately.


courtesy of: Michael Caines, Gidleigh Park, Great Britain

1094. ROASTED PEACH SOUP with SMOKED BACON and FRIED ARUGULA

yields 6 Servings


24 peaches, cut in half and pitted
extra virgin olive oil
1/2 cup brown sugar
3 cups chicken stock
1 cup heavy cream
4 ounces peach schnapps
nutmeg, to taste
sea salt, to taste
freshly ground black pepper, to taste
2 strips applewood-smoked bacon, coarsely chopped and fried
fried arugula for garnish (see tip)

Preheat oven to 450°. Place peaches on a lightly oiled sheet pan, skin side down, and roast for 10 minutes. Sprinkle the brown sugar atop the peaches, and bake until the sugar caramelizes and the peaches begin to brown, about 15 additional minutes. Remove from oven and pour the peaches, caramelized sugar, and the juices that collected in the pan into a food processor or blender. Process until smooth. Warm the stock, cream, and schnapps in a 6-quart pan over high heat for 5 minutes. Pour in the puréed peaches, and season to taste with nutmeg, salt, and pepper. Cook, whisking steadily, until it comes to a boil. Pass through a chinoise or food mill fitted with a fine-gauge disk.

To Assemble and Serve: Ladle the soup into serving bowls. Place a small mound of crispy bacon in the center of each serving and garnish with fried arugula.

Note: To fry your herbs, you will need about 4 times the amount of oil than the item you’re frying. Bring vegetable, canola, or sunflower oil to 375° in a deep skillet. Fry the herbs until crispy and the edges just begin to brown, less than 10 or 15 seconds, depending on the item you’re frying. Remove with a slotted spoon and drain on paper towels. Season to taste with sea salt or even superfine sugar, depending on the application. You can store drained fried herbs and greens in a paper towel-lined resealable container for up to 1 week.


courtesy of: Marcel Biró and Shannon Kring Biró, Ó, a Biró Restaurant, 920 Michigan Avenue, Sheboygan, Wisconsin

1093. ENGLISH PEA SOUP with MINTED CREME FRAICHE, PEEKYTOE CRAB and JULIENNED BACON

yields 1 serving


English Pea Soup:
2 tablespoons unsalted butter
1 small yellow onion, diced
1 leek, cleaned and diced
1 rib celery, diced
1 small russet potato, peeled and diced
3 ½ cups light chicken stock or water
bouquet of thyme, parsley and bay leaf
1 pound English peas
¼ cup heavy cream

To Assemble and Serve:
6 tablespoons creme fraiche
2 teaspoons chopped mint
6 ounces peekytoe crab meat
6 ounces julienned bacon, crisped in a pan

For the Soup: Melt the butter in a large pot over medium heat and add the onion, leek and celery. Sweat the vegetables for about 15 minutes (do not cook to the point of caramelization). Add the potato, water or stock, herb bouquet and a pinch of salt, then cover pot and bring to a boil. Reduce boil to a simmer and continue cooking until the potatoes are tender. Add the peas and continue to cook for another 10 minutes until tender, the remove from heat and add the cream. Puree soup in batches in a blender and then pass through a chinois or strainer.

To Assemble and Serve: Mix together the creme fraiche and mint. Divide the soup between six warmed soup bowls, float a dollop of creme fraiche in the middle of each one, and garnish with crab and bacon.


courtesy of: Chef Hugh Acheson, Five and Ten, 1653 South Lumpkin Street, Athens, Georgia 30606, (706) 546-7300

1092. RISOTTO of SUMMER TOMATOES with BACON-WRAPPED MONKFISH and GARDEN BASIL

yields 6 servings


2 cups arborio rice
1 onion, minced
2 tablespoons olive oil
½ cup white wine
2 cups tomato puree
2 cups chicken stock
¼ cup parmesan cheese, grated
1 tablespoon butter
1 tablespoon extra virgin olive oil
1 tablespoon basil puree
1 cup grape tomatoes, peeled and seeded
salt and pepper, to taste

2 filets of monkfish loin
8 slices of applewood bacon, 4 slices for each filet
2 sprigs of rosemary, 1 sprig for each filet
2 sage leaves, 1 sage leaf for each filet
1 tablespoon olive oil
salt and pepper, to taste

Heat a 4-quart sauce casserole on medium heat, add olive oil. Bring to temperature and add onions. Sauté very well, approximately 3 to 4 minutes. Add rice and allow to toast until rice appears to have a white spot in the center. Deglaze the pan with white wine and reduce liquid until pan appears dry. Slowly add stock and tomato puree. Add one-third of stock, then one-third of tomato puree.

In the meantime, season monkfish with salt and pepper. Wrap each filet in bacon. Sauté filets in olive oil until bacon starts to get crisp. Place rosemary and sage under each browned filet. Finish cooking filets in a 375 degree oven. When cooked, keep warm with aluminum foil and allow filets to rest.

Finish cooking the rice by repeating addition of stock and tomato puree until all the liquid has been used. When rice is cooked and all of the liquid has been absorbed, remove the risotto from the heat and stir in grape tomatoes, cheese, butter, olive oil and basil puree. Stir well to create creamy consistency, adjust seasoning as needed.

To serve: Heat 6 bowls. Slice each monkfish filet into nine slices. Spoon a generous amount of risotto into the center of each bowl. Top each serving with three slices of monkfist and garnish with basil leaves.


courtesy of: Chef Todd Gray, Equinox, Washington, D.C.

1091. DUTCH MEATBALLS with BROWN BEANS and BACON

1 lb. ground beef, as lean as possible
4 large white potatoes
1 large onion, chopped fine
1/4 cup paneermeel or bread crumbs
1 tablespoon parsley flakes
1 egg
1 tablespoon Worcestershire sauce
1/2 teaspoon ground white pepper
1 tablespoon gehakt seasoning
brown beans (approximately 1 can's worth)
bacon (as much as desired), cooked and chopped

Mix all ingredients together and form into meatballs. Brown the meatballs on medium high heat in a frying pan, add gravy and allow to simmer 15 to 20 minutes.

Gravy: Melt 1 tablespoon butter or margarine. Add 2 tablespoons plain flour slowly, mixing well. Pour in 1 cup each of water and milk, mixing well. Season to taste. Or use your favorite brown gravy recipe.

Brown beans: For best results, rinse beans and remove stones. Soak overnight in salted cold water. Drain, place in a pot with just enough water to cover. Simmer approx. 1 hour - until tender. Canned beans are okay but of course you will only need a few minutes to heat them through before serving.

Potatoes: Peel and quarter 4 large white potatoes. Boil gently for 10 to 15 minutes until just done.

Onion: Chop the remaining onion into large chunks.

Serve the meatballs in gravy with the beans, potatoes, onions and bacon. The onion and bacon pieces are used as toppings on the beans or suit your own taste and sprinkle them over everything.


courtesy of: Recipes Log

1090. BACON, CAMEMBERT and SAGE FRITTATA

serves two


4-5 large eggs
2 tablespoons half and half
kosher salt
freshly ground black pepper
olive oil
1 clove garlic, chopped
1 shallot, chopped
3-4 strips bacon
1/4 cup camembert, rough chopped
1 large handful of grated gruyere
1 heaping tablespoon chopped sage

Preheat the oven to 450. Butter your above vessel well for non-sticking and browning purposes. Whisk the eggs, cream, pinch of salt and pepper, chopped sage, chopped camembert and gruyere in the above recommended frittatta vessel and whisk so it all comes together. Pay extra attention to the large chunks of camembert so they get broken down into the egg mixture. Set aside. Make your bacon. While you make the bacon, chop the shallot and garlic finely. When the bacon is done, drain the bacon fat and cook the onion and garlic in the bacon pan on low heat for about 2 minutes or so (red pepper flakes or diced chili here is a good idea). Make sure to scrape the bits from the bottom. Add the crumbled bacon, onion and garlic to the egg mixture and mix.

Place the vessel in the oven and let it cook for about 15-20 minutes, depending on your oven. Check it with a toothpick to see the status of the inside, it should come away clean but you don't want to overcook it, so some moisture here is OK as it will cook after you take it out of the oven.

Using a rubber spatula or knife, loosen the frittata from vessel around the edges and let rest for a minute or two before carving your servings.


courtesy of: Joe DeSalazar / foodie nyc

1089. BISON BACON CHEESEBURGER

makes 6 burgers


6 slices smoked bacon (about 6 ounces)
1 medium yellow onion, thinly sliced
2 medium jalapeños, seeded and thinly sliced lengthwise
3 tablespoons Worcestershire sauce
2 medium cloves garlic, peeled and minced (about 1 tablespoon)
1 large egg
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 pounds ground bison meat
6 thin slices Swiss cheese (about 3 1/4 ounces)
6 toasted burger buns
1/2 medium Hass avocado, sliced just before serving

Heat the broiler to high and arrange the rack in the middle. Prepare a baking sheet with a cooling rack set inside and reserve. Heat a large frying pan over medium heat. Add bacon and cook until browned and crispy, about 10 minutes. Remove bacon to a paper-towel-lined plate and set aside; do not discard bacon fat (you should have about 2 tablespoons). Return the pan to medium heat, add onion and jalapeño, and cook in reserved bacon fat until soft and starting to color, about 4 minutes; set aside. Mix together Worcestershire, garlic, egg, salt, and pepper in a large bowl until egg is broken up. Add bison meat and mix until thoroughly combined. Shape meat mixture into 6 (3/4-cup) patties and place on the rack inside the baking sheet. Broil until browned and springy to the touch, about 10 minutes for medium. Place cheese on top of patties, and cook until cheese melts, about 1 minute. To serve, place cheeseburgers on buns and top with bacon, avocado slices, and sautéed onion mixture.


courtesy of: Aïda Mollenkamp, CHOW, 235 2nd Street, First Floor, San Francisco, California 94105, (415) 344-2000

1088. ORECCHIETTE with ROASTED BUTTERNUT SQUASH, FRIED SAGE, BACON and PARMESAN

1 small butternut squash
1 small onion
1 tablespoon plus ¼ cup extra-virgin olive oil
1 teaspoon brown sugar
Salt and freshly ground black pepper
12 large sage leaves
4 slice bacon
1 pound orecchiette pasta
1/4 cup chicken stock
4 ounce Parmesan

Preheat oven to 400°F. Toss the squash with the onion and 1 tbsp. oil and sprinkle with the brown sugar, salt, and pepper. Roast on a baking sheet until tender and caramelized, about 30 to 40 minutes.

Place ¼ cup oil in a large skillet over medium heat. When the oil is hot, fry the sage leaves 6 at a time until the oil stops sizzling and the edges are crisp. Drain on a paper towel. Sage-flavored olive oil can be reserved for future use.

Render the bacon in the skillet until golden and almost crisp. Remove the bacon with a slotted spoon, drain on a paper towel, and pour off the excess fat.

Cook the pasta al dente in salted water.

Add the vegetables, orecchiette, and bacon to the skillet. Toss, then add the chicken stock. Bring to a boil and season with salt and pepper.

Add the Parmesan, toss, and place in a large bowl. Garnish with the sage.


courtesy of: Chef Keith Snow, Harvest Eating, P.O. Box 12288, Greenville, South Carolina 29612