1179. PESTO PENNE with KALE, BACON, and MUSHROOMS

serves 4


6-8 slices bacon
1 bunch of kale, thick stems trimmed, leaves coarsely chopped
1 pint of mushrooms, sliced
3 tablespoons of basil pesto
12 oz. brown rice penne noodles, cooked and rinsed
2 cups chicken broth

Cook the bacon. When the bacon is done cooking, remove it from the pan with a slotted spoon and place on a paper-towel lined plate. Reserve the bacon drippings in the pan (if there is more than a couple tablespoons, you may want to drain some of the fat) and wilt the kale for 2 minutes. Add the mushrooms and chicken broth. Cook the kale and mushrooms for about 10 minutes or until both are tender. Add 3 Tablespoons of basil pesto to the cooked noodles - you just want to lightly coat the noodles for a little flavor. With a slotted spoon, add the mushroom and kale mixture to the penne. Crumble bacon and toss it with penne.


courtesy of: Natalie Naramor, Gluten Free Mommy

1178. ZUCCHINI, CORN, and BASIL FUSILLI with BACON

makes 6 servings


6 bacon slices
1 pound fusilli
3 ears corn, kernels cut from cob
1 1/2 pounds zucchini, coarsely chopped (1/2-inch pieces)
1 (5- to 7-ounce) container basil pesto

Accompaniment: grated Parmigiano-Reggiano

Cook bacon in a 12-inch heavy skillet over medium heat, turning occasionally, until crisp. Drain on paper towels; discard drippings from skillet.

Meanwhile, cook fusilli in a pasta pot of boiling salted water (3 tablespoons salt for 6 quart water) until al dente. Reserve 1/2 cup pasta-cooking water, then add vegetables to pasta in pot and cook, partially covered, 2 minutes (water will stop boiling). Drain.

Add pasta with vegetables to skillet along with pesto and 1/4 cup reserved cooking water and toss. Season with salt and moisten with additional cooking water if necessary.

Top with crumbled bacon and a generous amount of freshly ground pepper.


courtesy of: Melissa Roberts, Gourmet, July 2008

1177. BACON, POTATO and GRUYERE SOUFFLE

makes six servings


Cooking spray
2 tablespoons dry breadcrumbs
1 3/4 pounds peeled white potatoes, cut into 1-inch pieces (about 3 medium)
3/4 cup low-fat buttermilk
1/3 cup fat-free, less-sodium chicken broth
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 large egg
1 1/2 teaspoons butter
1 cup thinly sliced leek (about 1 large)
3/4 cup (3 ounces) finely grated Gruyère cheese
2 bacon slices, cooked and crumbled
6 large egg whites

Lightly coat 6 (8-ounce) soufflé dishes with cooking spray. Sprinkle evenly with breadcrumbs. Set aside.

Place potatoes in a medium saucepan; cover with water. Bring to a boil. Reduce heat, and simmer for 20 minutes or until very tender; drain. Cool. Combine potatoes, buttermilk, and next 4 ingredients (through egg) in a food processor; process until smooth. Transfer potato mixture to a large bowl.

Position oven rack to lowest setting; remove middle rack. Preheat to 425°.

Melt butter in a nonstick skillet over medium-high heat. Add leek to pan; sauté 6 minutes or until tender. Add leek, cheese, and bacon to potato mixture; stir well to combine.

Place egg whites in a large mixing bowl; beat at high speed with a mixer until stiff peaks form (do not overbeat). Gently fold one-fourth of egg whites into potato mixture; gently fold in remaining egg whites. Gently spoon mixture into prepared dishes. Sharply tap dishes on counter 2 to 3 times to level. Place dishes on a baking sheet; place baking sheet on the bottom rack of a 425° oven. Immediately reduce oven temperature to 350° (do not remove soufflés from oven). Bake 40 minutes or until a wooden pick inserted in the side of soufflé comes out clean. Serve immediately.


courtesy of: Julianna Grimes Bottcher, Cooking Light, April 2006

1176. PIGEON, BACON and BLACK PUDDING PITAS

serves 4


4 pigeon breasts
4 tablespoons olive oil
400 grams cooked black pudding, sliced
200 grams smoky bacon lardons
1 lemon, juice only
mixed green salad leaves
4 white pita breads

Preheat the grill. Grill the pigeon breasts for 12-15 minutes until the juices run clear. Meanwhile heat 2 tablespoons of olive oil in a pan and fry the bacon until crisp. Slice the pigeon.

To serve: arrange the mixed leaves in a bowl and place the pigeon breast, black pudding and bacon on the top. Drizzle the remaining olive oil and lemon juice and season with salt and pepper. Provide plenty of forks and allow the guests to stuff their own pitas


courtesy of: Mike Robinson, Heaven's Kitchen At Large, UKTV Food, Sky Channel 259, Virgin TV 260

1175. BACON-PARMESAN-CRUSTED TILAPIA

makes 4 servings


8 bacon slices, cooked and crumbled
1 1/2 cups soft breadcrumbs
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh Italian parsley
1/2 cup all-purpose flour
2 large eggs
4 (5- to 6-ounce) tilapia fillets
1 teaspoon salt
1/2 teaspoon freshly ground pepper
4 tablespoons butter, divided
4 tablespoons olive oil, divided
Garnish: lemon wedges

Combine first 4 ingredients in a shallow dish. Set aside. Place flour in a shallow dish. Whisk eggs in a medium bowl. Sprinkle fish with salt and pepper, and dredge in flour. Shake off excess, dip fish into egg, and press gently into breadcrumb mixture. Heat 2 tablespoons butter and 2 tablespoons oil in a large heavy skillet over medium heat until butter melts. Add 2 fish fillets; cook 3 minutes on each side or until golden. Repeat with remaining butter, oil, and fish. Garnish, if desired.


courtesy of: Coastal Living, October 2004

1174. WARM MISO, MAPLE and BACON DRESSING with ASIAN SALAD GREENS

serves 1 as a lunch or dinner, 2 as a side


1 tablespoon shiro (white) miso
2 tablespoons brown rice vinegar (or any other rice vinegar)
1 tablespoon mirin
1 teaspoon maple syrup
a pinch of cayenne pepper
1 slice of thick cut smoked bacon
flavorful salad greens (2-3 cups)

Wash and dry the salad greens. In a small bowl, mix together the miso, vinegar, mirin, maple syrup and cayenne pepper. Set aside. Chop the bacon into 1/2 inch lardons (I like to use kitchen shears). Cook the lardons in a small frying pan until crispy. Remove the lardons leaving the bacon grease behind. Add the miso mixture to the bacon grease and cook until thickened slightly (less than a minute). Drizzle the dressing over the greens and toss to coat. Top with the lardons and eat.


courtesy of: Dog Hill Kitchen

1173. SWEET & SALTY BACON FURIKAKE

5 1/2 oz. lean bacon
1 tablespoon mirin
1 tablespoon raw cane sugar (or regular sugar)
1/2 tablespoon soy sauce

Chop up the bacon quite finely. In a large frying pan, sauté the bacon over a low-medium heat until it’s rendered a lot of its fat and is fairly crispy, but not burned. Drain the bacon on paper towels. Wipe out the pan to get rid of any bacon fat. Add the other ingredients over a medium heat. Stir until the sugar is melted. Return the bacon and stir around until the liquid is gone. Let cool completely. Optionally whirl it in a food processor until very finely chopped. This will keep in the refrigerator for a week or two (if it lasts that long).


courtesy of: Just Bento / Just Hungry

1172. STROZZAPRETI with SEARED DUCK, SPRING ONIONS, BACON and FRESH FAVAS

makes 2 servings


Kosher salt
6 ounces strozzapreti or other medium-sized rolled pasta
3 thick-cut bacon slices
3 tablespoons olive oil
1 spring onion or sweet onion, trimmed and and cut into thin slices
Duck breast
Black pepper in a mill
1 cup fresh favas, blanched and peeled
2 tablespoons minced fresh Italian parsley or fresh basil

Fill a medium saucepan two-thirds full with water, add a tablespoon of kosher salt and bring to a boil over high heat. When the water boils, add the pasta and stir until the water returns to a boil. Cook according to pasta directions until the pasta is al dente, about 20 to 24 minutes for most brands. Drain the pasta but do not rinse it.

Meanwhile, cook the bacon in a medium saute pan until it is crisp. Transfer the bacon to absorbent paper and pour off all but 3 tablespoons of the bacon fat.

Return the pan to the heat, add the olive oil and saute the onion until it is limp and fragrant, about 10 to 12 minutes. Season with salt and remove from the heat.

Score the duck skin, making slashes about every inch, cutting almost but not entirely through the skin. Season it all over with salt and pepper. Heat a scored cast iron pan over high heat and when it is very hot, add the duck, skin side down. Cook until the skin is crisp and has given up much of its fat. Turn and cook the duck skin-side up until it is just rare, 2 to 3 minutes. It will still be soft when pressed with your finger.

Set the cooked duck on a work surface and let rest 3 or 4 minutes.

Put the pasta into a warm serving bowl and toss with the onions and all the pan juices. Add the favas and toss again.

Cut the duck into thin slices and add to the pasta. Quickly crumble the bacon, scatter on top, add the parsley and basil and toss very gently. Serve immediately.

Variations: You can omit the bacon and saute the onions in olive oil. Add 2 ounces crumbled blue cheese to the pasta with the cooked onions.

Instead of using duck, you can use beef; I particularly like this dish with hanger steak. If you don't have fresh favas use fresh peas, blanched until just barely tender.


courtesy of: Michele Anna Jordan, the Press Democrat, 427 Mendocino Avenue, PO Box 569, Santa Rosa, California 95402, June 20, 2007

1171. BAHAMIAN CONCH CHOWDER with BACON

yields about 9 to 10 gallons



Stock
10 lbs. conch meat
1-1/2 lbs. carrots
10 whole onions, peeled
4 gallons water
1 tablespoon whole thyme
3 lbs. bacon, chopped into 1-inch slices
5 lbs. red potatoes, peeled whole

Chowder
5 lbs. onions, diced
2-1/2 lbs. celery, chopped
2 #10 cans tomato fillets
3 tablespoons fresh garlic, minced
4 tablespoons fresh lime juice
2 bunches fresh parsley, chopped fine
2 bunches shallots, chopped
1 cup cream sherry (optional)

Use only white conch meat, conch should be skinned then tenderized with a mallet. Add all ingredients except bacon and potatoes in a large stock pot, bring liquid to a boil, cover and reduce heat to low.

In a 15 gallon cast iron pot and over medium-high heat, brown bacon until crisp, remove bacon and add to the stock above (retain bacon grease and remove cast iron pot from heat). Simmer stock pot for 40 minutes then add potatoes simmer stock for an additional 20 minutes or until conch meat is tender and potatoes are cooked.

Return cast iron pot to medium heat, add the onions and celery, sauté until onions are very limp and clear. Remove the potatoes from the stock, dice half of the potatoes and mash the other half. Add the mashed potatoes to the bacon grease and lightly brown all ingredients. Add tomatoes, garlic and remaining potatoes, simmer for 10 minutes.

Strain conch stock, dice the conch and bacon and add to the cast iron pot, also add strained stock, parsley and shallots. Discard the remaining residue in colander. Simmer for 20 minutes or until the conch is very tender, add the sherry and simmer for an additional 5 minutes. Correct seasonings with salt and white pepper to taste.


courtesy of: Chef Emile L. Stieffel, Aurora Catering, Inc., 4016 Red Cypress Drive, Harvey, Louisiana 70058, (504) 362-0220

1170. BACON, LETTUCE, TOMATO JAM and TUNA STEAK SANDWICHES

serves four


8 slices bacon, preferably peppered
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 red onion, chopped
2 cloves garlic, chopped
salt and pepper
1 cup loosely packed sun-dried tomatoes
2 tablespoons balsamic vinegar
2 tablespoons brown sugar
1 teaspoon Worcestershire sauce
four 3/4-inch-thick tuna steaks (6 to 8 ounces each)
1 tablespoon grill seasoning
4 large slices whole grain or peasant bread, halved
8 red-leaf lettuce leaves

Preheat the oven to 375°. On a slotted broiler pan, bake the bacon until crisp, 15 to 20 minutes. In a small saucepan, heat 1 tablespoon olive oil, 1 turn of the pan, over medium-high heat. Add the onion and garlic and cook until softened, 7 minutes; season with salt and pepper. Stir in 1/2 cup water, the sun-dried tomatoes, vinegar, brown sugar and Worcestershire sauce and bring to a boil. Lower the heat and simmer until thick, 7 to 8 minutes. Season the tuna with the grill seasoning. In a large skillet, heat the remaining 1 tablespoon olive oil, 1 turn of the pan, over medium heat. Add the tuna steaks and cook for about 2 minutes on each side for medium-rare. Toast the bread and drizzle with olive oil. Top 4 slices with lettuce, 1 tuna steak, 2 bacon strips and a pile of tomato jam. Cover with the remaining toasts.


courtesy of: Every Day with Rachael Ray, April 2008

1169. MUENSTER BLT

16 slices bacon, crisp-cooked and drained
48 crackers
1 pound Muenster cheese, cut to fit crackers
48 flat leaf parsley sprigs
24 cherry tomatoes, halved

Break bacon into bite-size pieces. Top each cracker with cheese piece, parsley sprig, tomato half and bacon pieces.


courtesy of: Carr's Crackers & Cookies, Kellogg Consumer Affairs, PO Box CAMB, Battle Creek, Michigan 49016

1168. BACON ONION SPAETZLE

2 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
3 eggs, lightly beaten
1 cup milk
1/4 pound smoked bacon, diced
1 yellow onion, chopped
1 tablespoon olive oil
Chopped fresh parsley leaves, for garnish
Kosher salt and freshly ground black pepper

In a medium bowl, combine the flour, salt, and nutmeg. In a separate bowl, combine the eggs and milk. Add the egg mixture to the dry ingredients and stir until smooth; let stand for 30 minutes. Press the batter through a sieve into boiling salted water. Cook about 1 minute. Drop cooked spaetzle into ice water. Drain spaetzle and set aside.

In a skillet, cook the bacon over medium heat until golden, about 4 to 5 minutes. Add onions and cook until soft, about 4 to 5 minutes. In a separate skillet, saute the cooked spaetzle in the oil until golden. Add the bacon mixture, season as needed with salt and pepper, and garnish with chopped fresh parsley.


courtesy of: Roger Freedman, "Jackson Hole, Wyoming" episode, $40 a day, Food Network

1167. POTATOES with CHORIZO and BACON

3 tablespoons butter or 4 tablespoons lard
5 tablespoons sunflower oil
2 ounces chorizo sausage, peeled and thinly sliced
3.5 ounces thickly sliced bacon, cut into 1/2" wide strips
3 1/4 pounds small potatoes, preferably new potatoes, unpeeled
1 tablespoon chopped fresh parsley
1 clove garlic, finely chopped
salt

Melt the butter or lard with the oil in a pan or large skillet. (It needs to be big enough to hold the potatoes in a single layer.) Add the chorizo and bacon and cook over medium heat, stirring constantly, for a few minutes then add the potatoes. Season with salt and cook covered over low heat, shaking the pan occasionally, for 45-60 minutes, until the potatoes are evenly browned. Just before serving, sprinkle with parsley and garlic and stir for a few minutes more. Transfer to a warm serving dish and serve immediately.


courtesy of: 1080 Recipes by Simone and Ines Ortega, Phaidon Press, 2007

1166. COLD CHICKEN, AVOCADO and BACON TACOS

yields 4 portions


1 package chicken strips (salad meats)
1 celery stalk, diced
½ red pepper, diced
3 tablespoons red onion, diced
3 tablespoons fresh coriander, coarsely chopped
½ teaspoon paprika
salt
pepper
½ cup sour cream
8 taco shells
1 avocado, thinly sliced
2 tomato slices
8 bacon strips, cooked

In a bowl, mix the chicken, celery, red pepper, onion, coriander and paprika. Salt and pepper to taste. Mix. Add the sour cream, mix again. Divide this mixture among the 8 tacos. Then divide the avocado and tomato slices. Crumble the bacon strips into large pieces onto the tacos. Serve quickly.


courtesy of: Olymel, 2200 Ave Pratte, St-Hyacinthe, Québec, J2S 4B6, (514) 858-9000

1165. CHICKEN and BACON CAESAR SALAD

serves two


4 rindless streaky bacon rashers
225 grams bag ready-to-eat Caesar salad (which includes croûtons, dressing)
1 ripe avocado
2 cooked chicken breasts , any skin and bones removed

Stir fry the bacon in a frying pan for 2-3 minutes on each side. Remove, then sprinkle the croûtons into the fat in the pan and toss over a medium heat for a minute or two to give them flavour and crisp them up. Divide the leaves between 2 plates. Halve the avocado and dig out the stone; peel and cut into chunks and scatter over the leaves. Tear the chicken into pieces on top. Finally, snap the bacon into chunky pieces over the chicken and top with the croûtons. Drizzle the dressing over the whole salad and finish with a good dusting of parmesan and a grind of pepper.


courtesy of: Good Food magazine, June 2002

1164. CAVATELLI with TOMATO BROTH, BACON, PEAS and RICOTTA

yields 4 servings


3 tablespoons olive oil
1 small carrot, coarsely chopped
1 small rib celery, coarsely chopped
1 small onion, coarsely chopped
3 garlic cloves, smashed and peeled
1 28-ounce can Italian plum tomatoes, chopped (or 1 pound chopped fresh tomatoes plus a 14-ounce can), with juices
2 cups chicken stock or water
About 6 large basil leaves, plus extra torn leaves for garnish
About 10 large sprigs Italian parsley
1/2 cup white wine
Salt and freshly ground black pepper
4 ounces bacon, diced
12 ounces cavatelli, conchiglie, or other curly pasta
10 ounces fresh, shelled or frozen green peas
1/3 cup grated pecorino Romano cheese
1 cup fresh ricotta, at room temperature.

Heat oil in a heavy pot over medium-high heat. Add carrot, celery and onion, and cook, stirring, 5 minutes. Lower heat to prevent browning. Add garlic and fresh tomatoes, if using. Stir and heat through. Add basil, parsley, wine, canned tomatoes and 2 cups water. Simmer until liquid reduces to a thick broth, about 30 minutes. Strain through a sieve, discard sieve contents, and season broth with plenty of salt and pepper. Cook bacon in skillet over very low heat until crisped and fat is rendered. Drain off extra fat. Meanwhile, bring a large pot of salted water to a boil. Add pasta and stir. Boil until just tender. Over low heat, add tomato broth to bacon in skillet. Add peas and heat through while pasta cooks. Drain pasta and return to pot. Add tomato broth and pecorino Romano cheese and toss well over low heat. Transfer to serving bowls. Dollop ricotta on top, sprinkle with basil, and serve immediately.


courtesy of: The New York Times, May 28, 2008

1163. SAVORY MARROW, STRING BEANS, BACON and NEW POTATOES

1 large summer vegetable marrow
2 cups ground cooked meat
3 bacon slices
1 small onion
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
4 tablespoon bread crumbs
1 teaspoon chopped parsley
2 tomatoes
stock
(serve with gravy, runner beans and new potatoes)

Cut the marrow through about 2 inches from the end. Remove the seeds and pulp. Peel the large piece of vegetable marrow and boil for 5 minutes. Mince the meat, bacon and onion and mix with flour, salt and pepper, breadcrumbs and parsley. Skin and chop the tomatoes and add to the mixture and moisten with a little stock. Stuff the marrow with the mixture and replace peeled, cut-off end. Put in an ovenproof dish, dot with dripping and bake at 180 degree centigrade for approx 1 hour, basting frequently. Serve with plenty of gravy, runner beans and new potatoes.


courtesy of: The Green Chronicle, enquiries@greenchronicle.com

1162. BAVETTE with BACON, RICOTTA and SEMI-DRIED TOMATOES

serves 4


500 grams dried bavette or spaghetti
6 rashers bacon, trimmed, cut into thin strips
250 grams fresh ricotta, crumbled
250 grams semi-dried tomatoes
1 bunch chives, finely chopped

Cook pasta in a large saucepan of boiling salted water, following packet directions, until just tender. Meanwhile, place bacon into a non-stick frying pan over medium-high heat. Cook for 3 minutes or until light golden. Drain pasta, reserving 2 tablespoons of cooking water. Return pasta and reserved water to saucepan. Add bacon, ricotta, tomatoes, chives, and salt and pepper to pasta. Toss over low heat until well combined. Serve.


courtesy of: Dixie Elliott, Super Food Ideas, November 2003, page 67

1161. OYSTERS ROCKEFELLER with BACON

yields 24 oysters


1-1/2 cups cooked spinach, well drained
1/2 teaspoon salt
1/3 cup fresh breadcrumbs
dash Tabasco
1/4 cup chopped green onions
3 tablespoons extra virgin olive oil
2 slices cooked bacon, crumbled
1 teaspoon Pernod or other anise-flavored liqueur
1 tablespoon chopped fresh parsley

Preheat oven to 450 degrees F. Using a food processor, chop the spinach, breadcrumbs, green onions, bacon and parsley. Add the remaining ingredients and process until finely chopped but not pureed, about 10 seconds. Layer the oysters in their half shells on a pan with rock salt. Spoon some of the spinach mixture one each oyster. Bake 10 minutes until cooked through, then broil until browned on top. Serve hot.


courtesy of: Romantic Oregon Coast Vacations, (541) 272-3217

1160. FARMERS SAUSAGE with BACON and GEMELLI

serves 6


1/2 lb. gemelli, cooked
1 package frozen peas, thawed
3 tablespoons butter, melted
1 bunch spinach, cooked & drained
1 lb. German farmers sausage, sliced
1 can cream of mushroom soup
1/2 cup sour cream
1/2 cup milk
salt and pepper, to taste
6 slices bacon, cooked and crumbled

In a bowl, place cooked pasta, half of the peas, and melted butter. butter a large baking dish, create a layer of spinach, place pasta and pea mixture evenly over spinach. create a blended mixture of sausage, sour cream, soup and milk. add as next layer. bake uncovered at 400 degrees for 20 minutes, sprinkle with remaining peas and bacon, cook another 8 minutes until bubbly and brown.


courtesy of: World Hearth Circle of International Cooking

1159. STEAMED EGG with BACON, CRAB and PEAS

2 eggs, lightly beaten
2 bacon rashers, sliced
2 green onions, sliced
½ cup vegetable stock
2 tablespoons soy sauce
1 tablespoons XO sauce
Peanut oil
¼ cup frozen peas
100 grams cooked blue crab meat

Combine the eggs, bacon, green onions, vegetable stock, soy sauce and XO sauce in a bowl. Heat oil in a wok over medium heat, add the mixture, swirl to coat. Add the peas, cover the wok with the lid, reduce heat to low and cook for 4-5 minutes. Sprinkle the crab over the egg and serve immediately


courtesy of: Mark Jensen / Ready Steady Cook on Ten, Australian TV

5/06/2008
Mark Jensen

1158. SPICY PIMENTO CHEESE SANDWICHES with AVOCADO and BACON

4 slices bacon
1 (3 ounce) package cream cheese, at room temperature
1 cup shredded Cheddar cheese
1 cup shredded Monterey Jack cheese
1/2 cup mayonnaise
1/4 teaspoon salt
ground black pepper, to taste
1/8 teaspoon garlic powder
3 tablespoons pimentos, chopped
1 teaspoon grated onion
jalapeno pepper, seeded and chopped
1/4 teaspoon cayenne pepper
4 slices bread (your choice)
1 avocado, peeled, pitted and sliced

Place bacon into a skillet over medium heat, and cook until crisp. Remove, and drain on paper towels. Place the cream cheese in a bowl, and beat until light and fluffy. Stir in the Cheddar cheese, Monterey Jack cheese, mayonnaise, salt, pepper, garlic powder, pimentos, onion, jalapeno, and cayenne pepper until well blended. Spread two bread slices with the cream cheese mixture. Top each slice with avocado and bacon, divided evenly. Top with two remaining bread slices to make a sandwich. Cut each sandwich in half to serve.


courtesy of: All Recipes.com

1157. EGGPLANT RAVIOLI with GEWURZTRAMINER and BACON

serves six


3 Asian eggplants (1 pound), halved lengthwise
1 1/2 teaspoons olive oil, plus more for brushing
Salt
1/2 pound lean bacon—2 ounces cut into 1/2 -inch-thick lardons, 6 ounces thinly sliced
1/2 cup Gewürztraminer
1/2 cup red wine vinegar
1/4 cup chopped basil stems, plus 1/4 cup finely chopped basil
1/4 cup thinly sliced green apple
1 whole clove
1 tablespoon finely chopped mint
24 wonton wrappers
1 large egg white

Light a grill. Score the cut sides of the eggplants in a crosshatch pattern, slicing down to the skin but not through it. Brush the eggplants generously with olive oil and season them with salt. Grill the eggplants over high heat, turning once, until they are charred and soft, about 10 minutes. Transfer the eggplants to a baking sheet and let cool.

In a medium saucepan, cook the bacon lardons over moderate heat, stirring occasionally, until they are browned and crisp, about 7 minutes. Using a slotted spoon, transfer the lardons to paper towels. Discard the fat and wipe out the pan.
In the same saucepan, combine the sliced bacon, wine, vinegar, basil stems, apple and clove and bring to a boil. Reduce the heat to low and simmer for 10 minutes. Strain the sauce into a small saucepan. Stir in the 11/2 teaspoons of olive oil and season the sauce with salt. Keep warm.

Scoop the eggplant flesh into a medium bowl, leaving some of it in small chunks. Stir in the mint and season with salt.

Set out 4 wonton wrappers on a work surface. Moisten the edges with egg white and place a rounded teaspoon of the eggplant filling on each wrapper. Fold the wontons into triangles and press to seal, releasing all of the air. Repeat with the remaining wontons and filling.

Bring a large pot of salted water to a boil. Add the ravioli and cook until tender, about 2 minutes. Using a slotted spoon, transfer the ravioli to 4 shallow bowls. Drizzle the dressing on top. Garnish with the crisp bacon and chopped basil and serve.


courtesy of: Jean-Georges Vongerichten, "How to Cook with Wine: A Master Class," Food & Wine, October 2007

1156. BACON and SPINACH BREAKFAST STROMBOLI

makes 4 servings


1 package of puff pastry (9x12" sheet)
4 eggs, beaten
1/2 cup mozzarella cheese, shredded
1/8 cup green onions, chopped
1 cup of frozen spinach, thawed and drained
4 slices of bacon, cooked and crumbled
1/4 cup mushrooms, sliced
4 tablespoons milk
1/4 teaspoon black pepper

Thaw and unroll the puff pastry dough on a sheet of foil or parchment paper. Preheat the oven to 350 degrees.

In a skillet, saute the mushrooms until done. Remove and spread on bottom of puff pastry (in the center, leaving the sides clear.) In the same skillet, cook and drain the bacon. Crumble and place on pastry on top of the mushrooms. Sprinkle 1/2 of the cheese on top.

Beat the eggs, milk and salt; add spinach and green onions. Scramble over medium heat until partially set, but not completely firm. Spread the scrambled egg mixture over the other ingredients on the pastry and top with the remaining cheese.

To seal the puff pastry: take a knife and make 1" lateral slices on each side of the plain pastry dough (perpendicular to the ingredients in the middle of the pastry dough.) The slices will make it look like you have a "caterpiller" of ingredients in the middle with 10-12 "legs" coming off the sides. Start at the top and fold in each 1" section as if you were braiding the dough, first left, then right, etc. If this process seems too complicated, simply tuck in the ends and roll the dough as if it were a burrito to seal.

When puff pastry has been completely sealed by criss-crossing the sections, move the foil to a baking sheet and place in the oven for 35 minutes - or until the crust is golden brown.

Let cool for 5 minutes, slice and serve.


courtesy of: Mr. Breakfast

1155. BACON APPLE PIE

Pastry for 9-inch pie, uncooked
6 cups apples, peeled and cut into thin slices (about 2 1/4 lbs or 8 medium apples)
3/4 lb uncooked bacon
3/4 cup sugar
2 tablespoons flour
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1 tablespoons milk
1 tablespoons sugar

Fry bacon in skillet until slightly floppy. Drain on paper towel. Chop bacon into 1/2″ pieces. Line bottom of pastry-lined pie plate with a layer of bacon, reserving the rest.

In a large bowl, mix together 3/4 cup sugar, flour, cinnamon, and nutmeg. Add apple slices and remaining bacon pieces. Toss to coat.

Transfer bacon-apple mixture to pastry-lined pie plate. Place upper crust on pie plate (bonus points for a lattice, double bonus points if you can show me a bacon lattice!) and seal. Cut slits in the top if you are using double crust to allow to vent. Brush top with milk and sugar. Bake at 375 F for 1 hour or until bubbly.

Cool on a wire rack. Serve with smoked cheddar cheese slices.


courtesy of: Bacon Blog / Eclectic Gecko Design

1154. SUMAC CHICKEN, BACON and AVOCADO CIABATTA

serves 4

4 pieces of ciabatta (ca. 10 x 15 cm) - cut in half horizontally
4 chicken breasts (skinless)
1 tablespoon sumac (ground spice)
sea salt
50 grams rocket salad
12 slices bacon
2 medium tomatoes (sliced)
2 avocados
2 tablespoons dijon mustard
4 tablespoons roast onion mayonnaise

Fry the bacon in a pan and leave to crisp on some kitchen towel. Rub the chicken breasts with the sumac and salt and put in a non-stick pan with a spray of oil. Cook until done, but still juicy inside. Cut into slices. Assemble the ciabattas (you can toast them first, if you want to) by spreading some mustard on the one and some mayo on the other half, then top the bottom half with rocket and tomatoes, the avocado and the chicken slices, topped with the bacon and the remaining bread half. Secure with a tooth pick and serve with a salad on the side if you wish.


courtesy of: The Passionate Cook, October 18, 2004

1153. LAMB'S BRAINS with ZA'ATAR CRUMBS, BACON and APPLE BUTTER

serves four


6 sets lamb’s brains, soaked in milk for 2 hours, or cold salted overnight
2 eggs
1 tablespoon water
3.5 fl. oz. plain flour
2 fl. oz. olive oil
8 rashers streaky bacon
lemon wedges

Poaching liquid
1 lemon, quartered
1 cinnamon stick
4 cloves
Half an onion
2 pints cold water

Apple Butter
7 fl. oz. apple juice
1 Granny Smith apple, peeled and grated
5 oz. cold unsalted butter, finely diced
salt and pepper

Crumbing mix
7 oz. dried breadcrumbs
3.5 oz. parmesan, grated
1 teaspoon Za’atar [the Arabic name for wild thyme, and the mix of spices containing it]
Half teaspoon sumac

Place the brains in a large saucepan with all the poaching ingredients. Bring to the boil, then skim and simmer for 2 minutes. Remove the pan from the heat, and allow the brains to cool in the liquid. When they are cold, remove them from the liquid and split each set in half.

To make the apple butter, tip the apple juice into a pan and bring it to the boil. Simmer until reduced to 50 ml (1.5 fl. oz.). On a low heat, add the grated apple to the syrup, and then tip in half the butter. Whisk until the butter melts into the syrup. As it melts, the syrup will thicken but don’t allow it to froth up or boil. Keep it over a slow and steady heat until all the butter has melted, then slowly add the rest of the butter, bit by bit, whisking all the time to incorporate. Season with salt and pepper, then strain through a sieve and keep warm until needed.

Preheat the grill (broiler) to its highest setting.

To make the crumbing mix, combine the breadcrumbs with the parmesan, za’atar and sumac.

In a shallow dish, lightly whisk the eggs and water to make an egg wash.

Now get a little assembly line ready with a shallow dish with the flour, a dish with egg wash, and another dish of the crumbing mix. First dip the brains into the flour, then into the egg wash and then into the breadcrumbs. Continue until all are crumbed.

Heat the oil in a frying pan and fry the brains until golden brown.

Place the bacon on a baking tray and drizzle with a little of the apple butter. Grill (broil) until crisp and golden, turning once.

Serve 3 halves of brain per person, drizzle with a little apple butter and top with 2 pieces of bacon. Serve with lemon wedges on the side.


courtesy of: Moorish by Greg and Lucy Malouf. Hardie Grant Books, September 2001

1152. FRIED GOOSE EGG with BROAD BEANS and SMOKED BACON

serves 4


4 goose eggs
100 grams smoked bacon cut into rough 1/2cm cubes
250-300 grams broad beans, podded
a couple of tablespoons of olive oil
a couple of good knobs of butter
salt and freshly ground black pepper

Cook the beans in boiling salted water for 2-4 minutes until tender, depending on their size, then drain and leave to cool. You can shell any large ones if you wish. Melt a little oil in a small frying pan and gently cook the pieces of bacon for 3-4 minutes without coloring them too much. Meanwhile, gently fry the goose eggs in a little of the olive oil – you may have to do this in batches depending on how many frying pans you have in your cupboard. They will take a lot longer than duck eggs because of their size so a low heat is required.

To serve, add the broad beans and the butter to the bacon and warm through for a couple of minutes. Transfer the eggs to warmed serving plates and spoon the beans around.


courtesy of: Mark Hix, The Independent, 191 Marsh Wall
London E14 9RS, UK, +44 (0)20 7005 2000 / June 27, 2008

1151. ROASTED CORN, PEPPER and BACON MAQUE CHOUX

makes eight servings


8 ears of white corn, shucked
3 tablespoons Asian sesame oil
1/2 pound sliced bacon, cut into 2-inch pieces
1 large onion, cut into 1/2-inch dice
1 large red bell pepper, cut into 1/2-inch dice
1 tablespoon minced garlic
1 cup heavy cream
12 medium scallions, white and tender green parts thinly sliced

Preheat the oven to 425 degrees F. Brush the corn with the sesame oil and season with salt and pepper. Wrap each ear in foil and bake for about 30 minutes, or until tender. Let cool, then unwrap the corn and, working over a bowl, cut the kernels from the cobs.

In a large enameled cast-iron casserole, cook the bacon over moderately low heat, stirring, until it's lightly crisp and the fat is rendered, about 5 minutes. Transfer the bacon to paper towels to drain. Pour off all but 2 tablespoons of the rendered fat.

Add the onion and bell pepper to the casserole and cook over moderate heat, stirring, until softened, about 5 minutes. Add the corn, bacon and garlic and cook, stirring, for 3 minutes. Add the cream, cover and simmer, stirring occasionally, until the cream thickens and coats the corn, about 8 more minutes. Stir in the sliced scallions and season with salt and pepper. Serve hot.

MAKE AHEAD: The maque choux can be refrigerated overnight; reheat and add the scallions just before serving.


courtesy of: Food & Wine

1150. BACON BRAISED with RED WINE and FRESH CHERRIES

serves six


250ml red wine
150 grams fresh cherries
115 grams dried sour cherries
8 teaspoon sugar
1 teaspoon salt
40ml extra virgin olive oil
4 garlic clove, crushed
125ml sherry vinegar
8 teaspoon quince paste
6 bay leaves
1 x 750g piece of fresh, organic bacon with rind

Place the red wine, cherries, sour cherries, sugar, salt, olive oil, garlic, sherry vinegar, quince paste and bay leaves in a large bowl. Add bacon and toss well to coat in the marinade. Cover and refrigerate for 3-4 hours. Preheat oven to 200°C/gas 6. Transfer bacon to a roasting tin and pour over the marinade. Cover with foil and bake, for 35 minutes, then remove foil and bake for a further 20 minutes, or until bacon is cooked through. Slice the bacon, arrange on a platter and spoon over the cherries, bay leaves and pan juices.


courtesy of: Kylie Kwong, Kylie Kwong Heart and Soul, UKTV

1149. ROASTED GUINEA HEN with WILTED FRISEE, WATERCRESS, BING CHERRIES and BACON

3 tablespoon olive oil or butter from guinea hen roast
2 slices smoked bacon, cut into 1/4-inch strips
2 heads frisée, trimmed, rinsed and patted dry
12 Bing cherries, stemmed and pitted
2 bunch small watercress, coarse stems removed, rinsed and patted dry
Juice of 1 lemon, or to taste
Kosher salt

Preheat oven to 400ºF. Stuff guinea hen with the herbs. Truss with cotton butcher's string and season with salt and pepper. Melt butter in an oven-proof sauté pan large enough to hold the guinea hen over moderately high heat. When butter is golden brown and fragrant, about 3 minutes, add bird to the pan, reduce heat to medium, and brown bird on all sides. Set the bird breast-side up in the pan and roast in the preheated oven for 20 to 25 minutes. To check for doneness, feel the upper part of the breast meat. If the meat springs back when pressed and feels firm, the bird is done. Allow bird to rest breast-side down for 12 minutes before carving.

(If using chicken breasts, season halves with salt and pepper and brown skin-side down in the brown butter for 5 minutes. Divide the fresh herbs into 2 bundles. Turn breasts over with kitchen tongs and set them directly on the herbs in the sauté pan. Roast breasts for 15 to 17 minutes, or until cooked through. Transfer to a plate and allow to rest for 10 minutes. Remove breast meat from bones and slice thinly. Proceed with recipe as directed.)

Heat olive oil in a large sauté pan over moderate heat. (Or use 3 Tablespoons browned butter reserved from roasting guinea hen. Discard pan drippings if burned.) Add bacon and cook, stirring, until crisp but not tough. Add the frisee and lightly toss in to wilt the leaves in the hot fat. Add cherries and toss, then add watercress and lemon juice to taste. Remove pan from heat and season wilted salad with kosher salt. Divide salad among 4 plates.

Carve two breasts from the guinea hen. Slice breasts thinly and place on top of the salad. Drizzle meat with pan juices if desired. (Reserve guinea hen leg meat for another use, such as a cold "chicken" salad.)


courtesy of: AOL Food/Star Chefs.com