1240. BRAISED SQUAB with TINY PEAS, BACON and ASPARAGUS

2 tablespoons unsalted butter
2 ounces lean smoked slab bacon, cut into 1/2 inch strips, blanched for 2 minutes in boiling water
16 pearl onions, blanched for 1 minute in boiling water and peeled
4 squabs (3/4 to 1 pound each), rinsed and patted dry
salt and freshly ground black pepper to taste
2 tablespoons Cognac
1/2 cup dry white wine
1/2 cup chicken broth, preferabley homemade
1 pound fresh peas (1-1/2 to 2 cups), shelled
1 pound thinnest asparagus, peeled and cut into 2-inch pieces
1 tablespoon finely minced fresh parsley
1 tablespoon finely minced fresh chervil or 1 teaspoon finely minced fresh tarragon

Melt the butter in a large, deep, heavy skillet over medium heat. Add the bacon and onions; cook, stirring occasionally, until the onions are light brown and the bacon is crispy, about 7 minutes. Remove the onions and bacon with a slotted spoon and set aside.

Sprinkle the cavities of the squabs with salt and pepper. Saute the squabs in the same skillet over medium heat until browned on both sides, 4 to 5 minutes total. Season with salt and pepper and drizzle the cognac over the squabs. Remove from the skillet and set aside.

Pour the white wine and chicken broth into the skillet and deglaze the pan over high heat, scraping up all the brown bits on the bottom with a wooden spoon.

Reduce the heat to low and add the peas, asparagus, onions, and bacon. Arrange the squabs on top of the vegetables. Simmer, partially covered, until the juice runs clear when the bird is pricked with a knife in the thigh joint, 20 to 25 minutes.

Arrange the squabs on a warmed serving platter with the vegetables around them. Reduce the sauce over high heat by one-third, about 5 minutes. Taste and adjust the seasoning and stir in the parsley and chervil. Pour the sauce over the squabs and vegetables and serve immediately.


courtesy of: Recipe Hound, 2008

1239. BACON WALNUT SNOW PEA SALAD

serves 12


750 grams snow peas
200 grams bacon, cut in small strips
100 grams walnuts
a handful of fresh parsley
2 tablespoons walnut oil
2 tablespoons basil olive oil
2 tablespoons balsamic vinegar
salt and pepper

Cook the snow peas until tender but still crunchy, preferably in a steam basket to retain the nutrients and color. Cook the bacon strips in a large skillet for about ten minutes, until they've released some of their fat and they start to turn golden and crispy. Remove them from the skillet with a slotted spoon. Chop the walnuts, not too finely. Wash and dry the parsley, pick the leaves and chop them. In a salad bowl, mix together the vinegar, the basil olive oil and the walnut oil. Notice that you're running out of both oils. Experience a slight panic at the thought. Caress the cheering idea of getting hazelnut oil instead. Add the snow peas, walnuts, bacon and fresh herbs in the bowl, and toss to coat and even out the goodies.


courtesy of: Clotilde Dusoulier, Chocolate & Zucchini

1238. CREAMY POTATO SALAD with BACON and PIMENTOS

yields 12 servings


5 lbs. potatoes
2 cups mayonnaise
1/4 cup mustard
1/4 cup milk
8 slices bacon
1-1/4 cups celery, chopped
1 large white onion, diced
4-oz. jar diced pimientos, drained
salt and pepper to taste

Peel potatoes. Dice into 3/4-inch cubes and boil until tender enough to pierce with a fork. Drain and allow to cool. In a small bowl, mix mayonnaise, mustard and milk and set aside. Fry bacon, drain on paper towels and crumble. In a large bowl, mix cooled potatoes, celery, onion, bacon, pimientos and mayonnaise mixture. Salt and pepper to taste.


courtesy of: Cleveland Seniors, 3150 Payne Avenue, Cleveland, Ohio 44114, 216-781-4131

1237. BOSTON BIBB SALAD with ROASTED ACORN SQUASH, GEORGIA PECANS, BLUE CHEESE and WARM BACON-BROWN SUGAR VINAIGRETTE

yields 6 large salads


1 recipe Warm Bacon-Brown Sugar Vinaigrette, recipe follows
1 large acorn squash, quartered and seeded
1 large yellow onion, peeled and both ends trimmed
1 1/2 tablespoons olive oil
3 large heads Bibb lettuce
3/4 cup cooked black-eyed peas, drained
3/4 cup roasted pecan pieces
6 ounces crumbled blue cheese
Salt
Freshly ground black pepper

Preheat the oven to 450 degrees F.

Place the acorn squash halves and onion on a baking sheet lined with aluminum foil and rub with the olive oil. Season with salt and pepper and roast until the squash is just tender and lightly browned, about 20 to 25 minutes. Remove the squash to a plate to cool and return the onion to the oven until golden brown and a toothpick inserted into the onion goes in easily, about 20 minutes longer. Remove and set aside to cool completely along with the squash. When cooled, remove the skin from the squash and cut into large dice. Cut the onion into julienne and reserve separately.

Cut each head of Bibb lettuce in half and place each half, cut side up, onto a large salad or a dinner plate. Press lightly on the lettuce to flatten and open up the leaves a bit. Divide the diced squash, julienned onion, black-eyed peas, pecans, and blue cheese evenly among the tops of the salads. Drizzle the warm vinaigrette over the tops of the salads, season lightly with salt and pepper, and serve immediately.


Warm Bacon-Brown Sugar Vinaigrette:

yields 1 cup


1/2 cup (6 ounces) diced smoked bacon, cooked until crisp, drained (about 6 thick-cut slices)
1/2 cup vegetable oil
1 1/2 tablespoons balsamic vinegar
1/4 cup dark brown sugar
1 1/2 teaspoons Creole mustard
2 tablespoons minced shallots
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper

Combine all ingredients in a small saucepan and heat gently until sugar is melted, about 2 minutes. Serve warm over salad.


courtesy of: Emeril Lagasse, "Emeril's Atlanta," Emeril Live, 2006

1236. BEEF TONGUE in BACON-FRIED TOMATO SAUCE

1 beef tongue
2 fresh tomatoes
salt and pepper to taste
1/2 onion
bacon drippings for frying
1 slice of crumbled bread

Cook the beef tongue in boiling salted water until tender. Dice the tomatoes and onions and fry in the bacon grease with the bread crumbs. Slice the tongue and place in a serving dish. Pour the tomato/onion mix over the beef and serve. Serve with a green salad.


courtesy of: About.com: South America Travel

1235. MELTED CHEDDAR, JALAPENO, BACON and TOMATILLO SLIDERS

yields 4 to 6 servings


12 thin slices sandwich bread, preferably a brioche loaf, crusts removed
1 small clove garlic, minced
1 teaspoon lemon juice
1/3 cup mayonnaise
3 ounces white Cheddar cheese, preferably artisanal, shredded
6 slices country bacon, preferably peppered
4 to 5 tomatillos, husked
3 tablespoons flour
3 to 4 pickled jalapeños
24 cilantro leaves

Use a 2-inch biscuit or cookie cutter to cut 24 rounds of bread. You should be able to cut 2 rounds from each slice. Lightly toast. Set toasted rounds on a cutting board. Mash garlic and lemon juice to a paste in a mortar or on a flat surface. Mix with mayonnaise. Spread seasoned mayonnaise on toast rounds. Top half the rounds with cheese.

Fry bacon. Cut each slice in four. Slice tomatillos in 12 fairly thin slices, dip in flour and fry in bacon fat until lightly browned. Cut jalapeños to make 24 thin slices. Place 2 cilantro leaves on cheese, add 2 pieces bacon, a fried tomatillo slice and 2 slices jalapeño. Top sandwiches with remaining rounds, mayonnaise side down.

To serve, preheat oven to 375 degrees. Line a baking sheet with foil, place sandwiches on sheet, and bake about 5 minutes, just until cheese melts and ingredients are warmed. Secure each sandwich with a toothpick, and serve.


courtesy of: "In Manhattan, Sliders for All Tastes," The New York Times, July 16, 2008

1234. BACON-BIT BURGERS with SMOKED GOUDA and STEAK HOUSE-SMOTHERED ONIONS

makes 4 burgers


6 slices of smoked bacon, cut into 1/2-inch pieces
3 tablespoons extra-virgin olive oil, 3 turns of the pan, plus more for drizzling
2 yellow onions, 1/4 finely chopped and 1 3/4 thinly sliced
1 1/2 pounds ground sirloin
2 teaspoons Worcestershire sauce
1 teaspoon hot sauce
1 tablespoon grill seasoning
4 crusty poppy seed or plain kaiser rolls, split
4 slices smoked Gouda cheese
1/4 cup steak sauce

Preheat the broiler. Heat a large nonstick skillet over medium-high heat, then add the bacon and a drizzle of olive oil and cook until the bacon is crisp, 4 to 5 minutes. Transfer the bacon to a paper towel–lined plate and drain off all but 1 tablespoon of the fat from the skillet. Return the skillet to medium-low heat and sweat the finely chopped onion in the bacon fat for 2 to 3 minutes. Combine the onion with the reserved bacon in a small bowl and let cool. Turn off the heat and set the skillet aside.

In a medium nonstick skillet, heat 2 tablespoons of the olive oil, 2 turns of the pan, over medium heat. When the olive oil is hot, add the thinly sliced onions and cover them with a lid that fits inside the skillet. Cook until browned, 10 minutes, stirring occasionally.

While the onions are cooking, place the sirloin in a large bowl and top with the Worcestershire sauce, hot sauce and grill seasoning. Stir in the cooled chopped onions and bacon until evenly combined. Divide the meat into 4 even sections and form 4 large patties. Add the remaining 1 tablespoon of olive oil, 1 turn of the pan, to the large skillet and heat over medium-high heat. Add the burgers and cook for 4 minutes on each side for medium-rare and 6 minutes on each side for medium-well.

Toast the split rolls under the hot broiler until golden. Place the patties on the bun bottoms and top with the smoked Gouda. Remove the bun tops from the broiler pan. Return the burgers to the broiler to melt the cheese, about 30 seconds. Stir the steak sauce into the smothered onions. Top the burgers with the onions and set the bun tops in place. Transfer to plates and serve.


courtesy of: Rachael Ray, Every Day with Rachael Ray, April-May 2006

1233. CHEESY BACON and SAGE MASHED POTATOES

makes 8 to 10 servings


5 large Yukon Gold or russet potatoes, peeled and cut into 1-inch pieces
2 to 3 14.5-ounce cans chicken broth
3 tablespoons butter
2 1/2 cups shredded smoked gouda cheese
4 slices bacon, fried until crisp and drained
2 tablespoons finely chopped fresh sage
Salt
Freshly ground black pepper

Place the potatoes and enough broth to barely cover them in a large saucepan and bring to a boil. Cover, reduce the heat to medium-low and simmer just until tender, 10 to 15 minutes. Drain the potatoes, reserving the cooking liquid.

Return the potatoes and 1 cup of the cooking liquid to the pot and, using a potato masher or the back of a wooden spoon, mash until smooth. Add the butter and gouda and stir until incorporated and melted; do not overmix. If necessary, add more broth to attain the desired consistency. Stir in the bacon, sage and salt and pepper to taste. Serve immediately.


courtesy of: Robin Kline, The Washington Post, November 12, 2003

1232. VEAL SCALLOPS with BACON a la CUBANA

serves two (big eaters)


8 to 12 oz of veal scallops
6 strips of bacon (4 oz)
1 or 2 limes
1 large onion (or 2 medium ones)
4~6 garlic cloves
1 large green pepper (2 medium ones)
1 teaspoon of olive oil
pickled sweet red pepper (for final dressing)
salt

The day before frying, marinate the (veal) scallops as follows:

Squeeze the lime, spreading its juice on both sides of the meat. Crush the garlic cloves together with salt and apply to the scallops using your fingers. Cut the onion and pepper in small dice. Mix them. Use 1/2 of this mix to make a layer on a dish and cover it with the scallops as a second layer. Cover the scallops with a third layer of onion-and-pepper. You can squeeze the extra lime over the whole. Cover with plastic or an adequate lid, not in contact with the food. Put in the lower part of the fridge (over the vegetables drawer) for 12~24 hours.

Frying: Use medium-high fire at all times. Cut the bacon in pieces of about 2 inches long. Put a very small amount of olive oil (no more than 1/2 teaspoon) on a frying pan. If you are using a Teflon pan, don't use oil at all. When the pan is hot, put the bacon and fry on its own melting lard until crispy. Add the onion-and-pepper used for marinating the scallops and sauté until the onion is transparent. With the frying spoon, clear a space at the centre of the pan and put the scallops to fry in contact with the melted grease. Spread the bacon and the sauté onion-and-pepper over the scallops and fry for a few minutes according to your desire (light, medium, well done). Turn around the scallops at the middle of the frying process, spreading again the bacon with onion-and-pepper on it.


(Tips for) Serving:

Save the grease apart.

Immediately after frying, serve the (veal) scallops on one-half of each dish and cover them with the fried onion-and-pepper. Use the bacon strips to form a ring around. Some strips of pickled sweet red pepper on top will dress it nicely.

Serve fluffy white rice mixed with asleep black beans on the other half of the dish. Pour a small amount of the frying grease on the rice and beans.

Fried green plantain bananas "a puñetazos" will do be the best side dish.

A salad with lettuce and ripe tomatoes, dressed exclusively with olive oil, white vinegar and salt, is the final Cuban touch on your table. If you have radish on hand, please add a few slices to the salad.


courtesy of: Cocina Cubana | Yahoo! Groups | Taste of Cuba

1231. PERIWINKLE SOUP with BACON

1 cup chicken stock
2 potatoes, diced
1/2 teaspoon tarragon
1 teaspoon paprika
salt & pepper
2 onions, chopped
1 stalk celery, chopped
3 slices bacon, chopped
1/2 cup dry white wine
1 C milk
1/4 cup butter
1 1/2 cup cleaned periwinkles
1/2 cup light cream
pinch cayenne pepper

In a large soup pot, heat chicken stock, potatoes, tarragon, paprika, salt & pepper. Melt butter in a skillet, and lightly sauté the cleaned periwinkle meat (see below), onion, celery, and bacon.

Add to stock mixture. Stir in wine and simmer until potatoes are cooked. Do not boil. Add milk and cream slowly, stirring constantly; do not boil or it will curdle. Add cayenne.

To clean periwinkles: take a sauce pan full of water and throw in a small amount of salt. Bring to a boil and toss in the snails. Let them simmer for a few minutes, remove and use a toothpick to pull the meat from the shells. The salt water serves to both shrink and toughen the meat, making it easier to remove. Don’t boil them too long or you will end up with a very tough and chewy meal.


courtesy of: Recipes Wiki

1230. LIMPET and BACON PIE

limpets
shortcrust pastry
4oz. bacon
2 hardboiled eggs
1 onion
milk or egg (optional)

Cook the limpets until just tender. Cut the bacon into cubes and fry lightly. Peel and thinly slice the onions. Pre-heat oven to 350°F. Line a pie dish with thinly rolled short crust pastry. Fill dish with alternate layers of limpets, bacon, sliced egg and onion. Cover with a pastry lid, brush with milk or beaten egg. Bake for 30 minutes. Reduce the heat to low and cook for a further 30 minutes.


courtesy of: Ken Howells, Birmingham, England, The Foody

1229. BACON-LINED MUTTON, ONION and MINT TERRINE with BEETROOT CHUTNEY and CRUSTY BREAD

serves 8


For the terrine
1 tablespoon olive oil
2 onions, finely sliced
salt and freshly ground black pepper
3 tablespoons finely chopped fresh mint
11oz streaky bacon
1lb 11oz leg of mutton, thinly sliced

For the beetroot chutney
1 tablespoon olive oil
1 red onion, finely chopped
1 garlic clove, finely chopped
¾in piece fresh ginger, grated
1 teaspoon mustard seeds
11oz ready-cooked beetroot, chopped
2oz caster sugar
3fl oz sherry vinegar

To serve
1 baguette, thickly sliced


Preheat the oven to 365F. Heat a frying pan until hot, then add the olive oil and onions. Fry the onions for 3-4 minutes, until just beginning to soften, then season well with salt and freshly ground black pepper and add the mint. Stir well, then remove from the heat and set to aside to cool. Use the bacon to line the base and sides of a 1 litre/2 pint pudding basin, leaving some of the bacon slices hanging over the top of the bowl. Place a little of the sliced mutton into the bottom of the bacon-lined bowl, then season with salt and freshly ground black pepper. Top the layer of mutton with some of the onions, then repeat with alternate layers of mutton and onions, until the bowl is three-quarters full. Fold the excess bacon over the filling to cover and press down firmly. Cover the top with aluminium foil and place the bowl into a deep baking dish three-quarters-filled with hot water (this is a bain-marie). Transfer to the oven to bake for two hours, then remove and allow to cool for 15-20 minutes. Place a couple of cans of tomatoes or beans (or any reasonably weighty objects) on top of the foil over the terrine and place into the fridge until cold.

Meanwhile, for the beetroot chutney, heat a frying pan until hot, then add the olive oil, red onion, garlic and ginger. Fry for 2-3 minutes, until just softened. Add the mustard seeds and cook until they pop. Add the beetroot, sugar and vinegar and cook for 4-5 minutes, or until the chutney has thickened. Season, to taste, with salt and freshly ground black pepper and allow to cool.

To serve, turn the terrine out of the basin. Cut out wedges of terrine and place onto plates with a spoonful of chutney and a hunk of crusty bread alongside.


courtesy of: James Martin, Saturday Kitchen, BBC Food

1228. PAN-FRIED BLUE COD on BUTTERED LEEKS with a scattering of CRISP BACON

serves two people


for the bacon:

2-4 rashers streaky bacon, shaved or thinly sliced
splash peanut oil

Cut the bacon across into slivers and put in a medium sized heavy frying pan with a splash of peanut oil. Fry over low to medium heat until the slivers of bacon are very crisp. Remove pan from heat and use a fish slice to remove the bacon and place on paper towels to drain. Set the pan aside so that it will be ready for frying the fish later.


for the buttered leeks:

2 slender leeks
good knob of butter
salt and pepper
splash of cream
lots of freshly chopped parsley

Cut off the toughest of the leek leaves and pull off the outer layer. Slit the leeks down the middle and put in a sink of cold water, wash well, making sure that there is no mud hiding between the layers. Put the leeks on a chopping board and cut across into 2 cm sections. Transfer leeks and the water clinging to them to a heavy saucepan and add a knob of butter and a little salt and pepper. Cover with a lid and put over gentle heat for a few minutes until the leeks are fork-tender but still bright green. There should be almost no liquid in the bottom of the saucepan. Add a splash of cream and set aside while you cook the fish. When ready to serve, reheat gently, adding lots of freshly chopped parsley.


for the pan-fried blue cod:

2 blue cod fillets, (or tarakihi or butterfish)
seasoned flour for dusting
splash of peanut oil
dab of butter
squeeze of lemon

Cut the blue cod fillets into 3 - 4 pieces. Put seasoned flour on a plate, or in a plastic bag and lightly dust the fish in it. Add a little more peanut oil to the frying pan used for the bacon and a dab of butter. Put over high heat and when the butter foams add the pieces of fish. Fry on one side until golden brown on the bottom and showing translucence at the edges. Turn over and lower the heat, or turn the heat off if the pieces of fish are thin. Squeeze a little lemon juice over the fish and leave to coddle in the gentle heat until only just cooked.


courtesy of: Lois Daish, Nine to Noon, Radio New Zealand, August 13, 2007

1227. BACON CHEDDAR QUICK BREAD with DRIED PEARS

makes 8 to 10 servings


5 bacon slices, chopped
1 cup coarsely grated extra-sharp cheddar cheese plus 1/2 cup 1/4-inch cubes extra-sharp cheddar cheese (about 6 ounces total)
1/2 cup finely chopped moist dried pears (about 3 1/2 ounces)
1/3 cup walnuts, toasted , chopped
1 tablespoon minced fresh sage
1 3/4 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 large eggs
1/3 cup whole milk
1/3 cup extra-virgin olive oil

Position rack in center of oven and preheat to 350°F. Generously butter 8 1/2 x 4 1/2 x 2 1/2-inch metal loaf pan. Cook bacon in large skillet over medium heat until crisp. Transfer bacon to paper towels to drain.

Combine bacon, all cheese, dried pears, walnuts, and sage in medium bowl. Whisk flour, baking powder, salt, and black pepper in large bowl to blend. Whisk eggs, milk, and olive oil in another medium bowl to blend. Pour egg mixture over flour mixture and stir just until dry ingredients are moistened. Add bacon-cheese mixture and stir until incorporated (dough will be very sticky). Transfer dough to prepared loaf pan; spread evenly.

Bake bread until golden on top and slender knife inserted into center of bread comes out clean, about 55 minutes. Cool bread in pan 5 minutes, then turn out onto rack and cool completely.

DO AHEAD: Can be made 1 day ahead. Wrap in plastic, then foil, and store at room temperature.


courtesy of: Dorie Greenspan, Bon Appétit, October 2008

1226. GRILLED BACON and BURDOCK

serves two people


1 half burdock
2 piece of broccoli
8 slices of bacon
1 half of an onion
salt and freshly ground pepper
1 tablespoon of tomato ketchup
1 tablespoon of BBQ sauce

Cut the burdock and put them in the bowl and boil it for a while. Roll the burdock up by the bacon. Stab it on a skewer. Grill with sliced onion and butter. Brush with 1 1/2 cup mixture of water, ketchup, and BBQ sauce. Grill for 15 minutes. Season with salt and pepper to taste.


courtesy of: Ninja Foods: Japanese Food Community

1225. ROASTED COD wrapped in BACON with SAFFRON CRUSHED POTATOES and SAUCE VIERGE

serves one


For the cod
1 x 150g/5½oz cod fillet, skin removed
3 rashers smoked streaky bacon
1 tablespoon olive oil

For the saffron crushed potatoes
1 large potato, peeled and chopped
300ml/½ pint hot vegetable stock
pinch saffron strands
25g/1oz butter
salt and freshly ground black pepper

For the sauce vierge
1 tablespoon chopped fresh parsley
1 tomato, finely chopped
1 tablespoon olive oil
1 teaspoon white wine vinegar
salt and freshly ground black pepper

Preheat the oven to 350F. For the roasted cod, wrap the cod in the streaky bacon. Heat the oil in an ovenproof frying pan and fry the cod for 2-3 minutes on each side, until the bacon is lightly browned. Transfer to the oven and roast for five minutes, or until completely cooked through.

For the saffron crushed potatoes, place the potatoes into a pan with the vegetable stock and saffron. Bring to the boil and cook for eight minutes, or until the potatoes are tender. Drain, then return the potatoes to the pan. Add the butter, season well with salt and freshly ground black pepper and roughly crush.

For the sauce vierge, place all the sauce ingredients into a small bowl and mix together.

To serve, pile the crushed potatoes up on a serving plate, top with the cod and pour over the sauce.


courtesy of: Paul Rankin, Ready Steady Cook, BBC Food

1224. DEEP-FRIED CHEESE-STUFFED BURGER made from BACON

Equipment
Meat grinder (or stand-mixer meat-grinder attachment )
Deep-fryer (or a stockpot with boil basket )
Deep-fry or candy thermometer (preferably one that clips on to side of pot)
Meat thermometer

Ingredients

1 pound bacon
1 to 2 sticks mozzarella string cheese, cut into small pieces
Packaged beer-batter mix
A neutral-flavored oil, for frying (safflower oil, peanut oil, or vegetable shortening work well)
Your favorite hamburger bun
The cheese of your choice
The condiments of your choice

Run the bacon through the meat grinder once—and then a second time, to evenly distribute fat and meat.

Form two equal-size patties, making an indentation in the center of one to hold the cheese. Place the cheese in the indentation of the bottom patty, cover with the top patty, and crimp the edges tightly to seal. Make sure seal is tight so cheese does not leak out.

Place oil in your deep-fryer, and allow it to come to frying temperature. If you don’t have a deep-fryer, use a stockpot with a boil basket, along with a deep-fry thermometer that clips to the side. Heat oil over high heat to 365°F. (Note: Depending on the oil, it will begin to burn between 400 and 450°F and will catch fire around 500°F. So be very careful to monitor temperature.) Once the oil reaches 365°F, reduce heat to low and monitor temperature, keeping oil at 365°F.

Meanwhile, prepare the beer-batter mix according to package instructions. Dredge patty in mix. Place patty in boil basket and lower gently into hot oil. Cook until patty’s internal temperature registers 160°F on a meat thermometer.

Remove from oil, drain on paper towels. Serve on bun, topped with the cheese and condiments of your choice. (Note: Be careful not to bite into this too soon after cooking. The molten cheese could deliver quite a scalding.)


courtesy of: Beer (& More) In Food

1223. CAULIFLOWER with BACON, PIMENTOS and SUNFLOWER SEEDS

makes 4 to 6 servings


8 lean slices streaky bacon
1 medium head cauliflower (about 2 pounds), trimmed and washed
2 tablespoons lemon juice
2½ cups milk, scalded
1 teaspoon salt
Freshly ground black pepper to taste
½ cup toasted sunflower seeds
One 4-ounce jar pimento strips, drained
6 tablespoons (¾ stick) butter, melted

In a skillet, fry the bacon over moderate heat till crisp, drain on paper towels, and crumble.

Place the cauliflower bottom side down in a heavy pot, sprinkle with the lemon juice, and pour the milk over the top. Bring the milk to a very low boil, cover the pot, and simmer till the cauliflower is tender, about 25 minutes.

Remove the cauliflower from the pot, drain well, and place in a serving bowl. Season with salt and pepper, then scatter the sunflower seeds over the top. Arrange the pimento strips attractively over the top, spoon the melted butter over the entire head, and sprinkle the crumbled bacon over the top. Serve the cauliflower florets hot.


courtesy of The Bacon Cookbook by James Villas. Wiley Publishing, Inc. 2007

1222. BACON and LEEK POTATO BISQUE

8 slices bacon
2 leeks, sliced
1 lb. butter
1 cup flour
1 quart water
1 tablespoon chicken stock or 2-3 bouillon cubes
4 small potatoes, peeled and diced
1 pint heavy cream
salt to taste
white pepper to taste
dash of nutmeg

Saute bacon and leeks in a stockpot. Pour off half the bacon grease, and add butter until butter melts. Add flour, and cook for 2 minutes. Stir in water, chicken base, potatoes, and cream. Add salt, white pepper, and nutmeg to taste. bake at 325F until potatoes are tender. Remove from oven, and cool slightly. Puree mixture until smooth.


courtesy of: Food Down Under Recipe Database

1221. PAN-FRIED PARTRIDGE with BACON and a DELICATE PEARL BARLEY, PEA and LETTUCE STEW

4 ounces pearl barley
Olive oil
1 red onion, peeled and finely chopped
Sea salt and freshly ground black pepper
8 ounces frozen peas
2 cups good chicken or vegetable stock
1 heaping tablespoon all-purpose flour
2 tablespoons butter
2 partridges, washed and patted dry, broken into legs and breasts
4 ounces thick bacon, cut into pieces
A few sprigs fresh thyme, leaves picked and chopped
A handful romaine lettuce leaves, washed and spun dry
A handful arugula, washed and spun dry

Cook the pearl barley in boiling, salted water for about 50 minutes, or until tender but still with a little bite, then drain and leave to steam dry.

Next, heat a glug of olive oil in a frying pan and add the onion and a pinch of salt. Cook slowly on a low heat for about 10 minutes, without coloring too much. Add the barley and the peas. Cover with the stock and bring to the boil. Simmer for 10 minutes, stirring every now and then.

On a board, mash the flour and butter together with a fork until you have a paste. This is called a "beurre manie" and it's a great way of thickening stews or sauces without having to stir the flour in directly, which could give you lumps. Stir half of the paste into the peas and barley and continue to simmer until the liquid begins to thicken. If, after 5 minutes, it's not thick enough, add some more of your beurre manie. What you want to achieve is a silky smooth broth. Continue to simmer for another 10 minutes, adding a little extra stock if it gets too dry, while you cook your partridges.

Put some olive oil into another frying pan. Season the partridge legs with salt and pepper and add them to the pan. (The legs go in first because they're tougher than the breasts and need longer to cook.) Shake them about and, after a few minutes, when they're lightly golden, add the bacon bits and stir gently to stop them catching on the bottom. Meanwhile, lay the partridge breasts out, sprinkle over the chopped thyme and press onto both sides with a good pinch of seasoning. When the bacon is lightly golden, push it to 1 side of the pan with the partridge legs and lay the breasts in, skin side down. Cook for 4 minutes, then turn and cook on the other side for a minute to give you crispy skin and moist meat. You can cook them for longer if you like your meat well done.

When the breasts are done, taste the barley broth and adjust the seasoning, then stir in the lettuce and arugula - they only need a minute or so to cook. Serve the barley, peas and lettuce with the partridge breasts and legs on top and sprinkle with the bacon pieces. Spoon the broth juices over the top. Lovely homey cooking!


courtesy of: Jamie at Home by Jamie Oliver, Hyperion, 2008

1220. SOUR HORSE ROAST with BACON and VEGETABLES

serves 4


2-1/2 lbs. horse meat roast
4 strips bacon
Soup vegetables: carrot, celery, leek, parsley root, onion
1 cup red wine vinegar
1 pint red wine (optional)
1 garlic clove
2 bay leaves
1 tablespoons juniper berries
3 allspice corns and/or cloves
3 peppercorns
1 thyme branch
1/4 cup pork lard
1 tablespoon flour (optional)
1/2 cup raisins
salt
pepper
maple syrup (to taste)

Vigorously rub the roast with the bacon. Clean and wash the vegetables and cut them into pieces. Bring the vinegar to boil with some water or stock, then let it cool down a bit and add the meat, garlic, spices, and the vegetables. Let it marinade in a closed bowl for several days (but at least 24 hours) in a cool place. Remove the horse meat from the marinade and roast it in the lard. Then slowly add the marinade, together with the vegetables and the spices. Braise it in the oven for 2 to 21/2 hours at 350 degrees. Remove the bay leaves, the cloves and the juniper berries from the gravy. Strain the gravy, and perhaps thicken it with some flour. Add the raisins and season it with salt, pepper, and maple syrup.


courtesy of: Cure Zone

1219. BACON and JICAMA MELT

1/2 jicama, 1/2 red onion, 1/2 green pepper diced
2 oz bacon, cooked
1 oz shredded cheese
garlic salt
Pam non-stick cooking spray

Heat large skillet with Pam non-stick cooking spray, add onion after a few minutes add green pepper until tender, then jicama until browned..adding garlic salt and spraying with Pam periodically so it doesn't burn. Add cooked bacon until heated heated then cheese just until melted. Serve.


courtesy of: Happy2BeMe.com

1218. EGG, CHEESE and BACON BISCUIT PANINI

makes 4 servings


6 eggs
2 tablespoons milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon dried basil
1 package large refrigerated dough biscuits (i.e., Pillsbury Grands)
4 slices fully-cooked bacon, cut in half cross-wise
4 slices mild cheddar cheese

Prepare the refrigerated dough biscuits according to the package instructions. Set aside to cool. To prepare the omelet, heat oven to 400 degrees. Whisk together eggs, milk, salt, pepper and basil. Spray an oven-proof 8″ saute pan with cooking spray and cook egg mixture over medium heat until the bottom of the omelet is done. Transfer pan tot he oven and bake another 5 minutes until the top is set. Invert the omelet onto a cutting board and, with a knife, divide it into four equal sections. Heat the panini grill to 350 degrees.

To assemble the sandwiches, slice 4 of the baked biscuits in half lengthwise. Starting from the bottom of the sandwich, layer the bottom half of the biscuit, a section of omelet, 2 half-slices of bacon, a slice of cheese and the top half of the biscuit. Grill for 3 minutes on a medium-high grill height until the cheese has melted and the biscuits are toasted. Serve hot.


courtesy of: Panini Happy by "Panini" Kathy

1217. KABOCHA SALAD with GREENS, BACON, CHEESE and PECAS

yields 6 servings


½ cup pecan halves
6 tablespoons plus 1 teaspoon extra virgin olive oil
Kosher salt
2 pounds kabocha squash
1 tablespoon thyme leaves
1 2/3 pound slab good quality bacon
Freshly ground black pepper
3 tablespoons sherry vinegar
8 ounces young dandelion greens, cleaned
¼ cup sliced shallots
¼ pound Roncal, Manchego or pecorino cheese.

Preheat oven to 375 degrees. Spread pecans on baking sheet and toast about 10 minutes, stirring once or twice, until fragrant. Toss with 1 teaspoon oil and a pinch of salt. Cut squash in half lengthwise and remove seeds. Place squash, cut side down, on cutting board, and peel with knife. Slice lengthwise into ¾ inch wedges. Turn up oven to 425 degrees. Toss squash with ¼ cup oil, 2 teaspoons salt, some pepper and thyme. Roast, flat on baking sheet, about 30 minutes, until tender. Meanwhile, cut bacon crosswise into 3/8 inch slices and then into even-sided rectangles. Whisk together vinegar, 2 tablespoons olive oil and ¼ teaspoon salt. Place greens, torn up if too large, in large salad bowl. Heat large pan over high heat for 1 minute. Add bacon, stirring occasionally, about 5 minutes, until just beginning to brown. Lower heat to medium, add shallots and toss to combine. Remove from heat, swirl in vinaigrette and add to greens with squash. Season with ¼ teaspoon salt and pinch of pepper, and toss gently. Taste for seasoning. Arrange half the salad on platter. Shave some cheese over salad, sprinkle on half the nuts, top with remaining salad, more cheese shavings and rest of the nuts.


courtesy of: Sunday Suppers at Lucques: Seasonal Recipes from Market to Table by Suzanne Goin and Teri Gelber. Knopf, 2005 | The New York Times,, November 9, 2005

1216. PURSLANE and BACON SALAD

serves 4


6 slices bacon
4 cups shredded lettuce, such as romaine
2 cups purslane, rinsed and snipped into small pieces
6 small white mushrooms, thinly sliced
2 green onions, finely chopped
2 tablespoons honey
1 tablespoon ketchup
2 teaspoons red wine vinegar
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt, or to taste

In a skillet, cook the bacon until crisp and brown. Drain on paper towels. When cool, crumble coarsely. Reserve. Put the lettuce, purslane, mushrooms, and onions in a large bowl. In a small bowl put the remaining ingredients, and whisk well to mix. Pour the dressing over the salad and toss to mix. Serve the salad at once sprinkled with the bacon.


courtesy of: 1,000 Mexican Recipes by Marge Poore. Wiley Publishing, Inc., 2001

1215. STIR-FRIED BACON with BAMBOO SHOOTS

100g fresh bamboo shoots
2 fresh red chilies
150g streaky smoked bacon, cut into 4cm strips
3 tablespoons groundnut oil, or lard for frying
1 teaspoon finely chopped garlic
1 teaspoon finely chopped ginger
1 teaspoon dried chili flakes
1 tablespoon light soy sauce
1 handful chives, preferably Chinese, or spring onion greens, cut into 4cm strips
1 teaspoon sesame oil

If using fresh bamboo shoot, remove the husk from the bamboo shoot and cut into thin slices to match the bacon.

Blanch the slices in a pan of boiling water for 2-3 minutes, then drain. If you are using tinned winter bamboo, simply cut into thin slices and blanch in boiling water for 2-3 minutes, then drain.

Cut the chillies at an angle into thin slices , discarding the seeds and stalks.

Add the groundnut oil to a wok. Add bamboo slices and allow to sizzle. Then add the bacon, garlic, ginger, chilli flakes and fresh chilli and stir-fry until fragrant, seasoning with light soy sauce to taste.

Add the Chinese chives and stir-fry briefly until cooked. Remove from the heat, stir in the sesame oil and serve immediately with steamed rice.


courtesy of: Fuchsia Dunlop, Great Food Live, UKTV Food | Sky Channel 249, Virgin TV 260

1214. GUINEA FOWL, LEMON THYME, BACON and ASIAN GALANGAL

1 guinea fowl
500 ml chicken stock
2 rashers smoked bacon
10 grams lemon thyme, picked over and washed
1 whole lemon, washed and thinly sliced
1 stem galangal, washed and cut into thick batons
4 lime leaves
2 stems lemongrass, cut and slightly crushed
salt and freshly ground black pepper to taste

For Salad
amaranth
tatsoi
mizuna
pea asparagus
purple ruffled basil
burnett
baby spinach
red sorrel
chickweed

Flowers
broad bean flowers
Chinese leek flowers
red mustard
nasturtium flowers
chives

For Dressing
virgin olive oil
1 lemon, squeezed

Take the fowl and separate the legs from the main carcass. Cut the legs through the knee bone joint and reserve aside. Take the wishbone out at the front of the bird and continue to cut the remaining breasts of the guinea fowl off the carcass. Cut through the wing joint, thus retaining it on the breast. Lift the exposed breast fillet and place a quarter of the prepared lemon thyme underneath it. Take the rashers of bacon and stretch them out with the aid of a rolling pin so they attain twice their original length. Wrap the individual breasts with a bacon rasher securing with a wooden cocktail stick. Place the entire guinea fowl meat into a roasting dish with sides high enough to hold the chicken stock. Place the other ingredients alongside the meat, lightly season. Bring the bouillon to a gentle boil, place in a preheated oven 200C and cook for about 15 minutes.


courtesy of: bigoven: share your cooking

1213. GRILLED BACON-WRAPPED SHRIMP stuffed with ASADERO CHEESE and BASIL

12 ounces asadero cheese
20 large shrimp
20 strips bacon
1 bunch fresh basil leaves

Peel and vein the shrimp. Slice along the backside as far down as possible with out it falling apart. Lay shrimp flat on their backs. Separate the asadero cheese, two slices at a time, and cut into 1/4" rectangles. Place a piece of cheese and a basil leaf in the middle of the shrimp and fold over. Wrap with a strip of bacon, overlapping each wrap and secure with a toothpick. Grill on a hot grill until bacon is cooked. (You could also pan broil).


courtesy of: divine.ca: Canada's online women's magazine

1212. CHICKEN SCHNITZEL stuffed with MUSHROOMS, BACON and PARSLEY

serves four


1 teaspoon butter
2 rashers bacon, chopped
75 grams mushrooms, sliced
1 tablespoon chopped parsley
8 slices chicken schnitzel
1 tablespoon oil
Toothpicks

Preheat the oven to 200˚C. Melt the butter in a small frying pan. Add the bacon and cook until crisp. Add the mushrooms and cook for a further 2-3 minutes or until mushrooms are lightly browned. Stir in the parsley. Lay each slice of schnitzel out flat. Place some of the mushroom mixture on one end of each schnitzel. Roll up and secure underneath with a toothpick. Place schnitzel in a baking dish. Drizzle with the oil. Bake for 20-25 minutes or until cooked through.


courtesy of: Tegel NZ, Tegel Foods Ltd, Level 5, Tower B, 100 Carlton Gore Road, Newmarket, Auckland, Private Bag 99927

1211. BAKED SCROD with PIQUANT ONION and BACON CRUST

serves two


2 slices of bacon, chopped
1/2 cup finely chopped onion
1/2 cup coarse fresh bread crumbs
1 1/2 tablespoons minced dill pickle
3/4 pound scrod (young cod or haddock) fillet
1 teaspoon mayonnaise

Preheat the oven to 400°F. In a skillet cook the bacon over moderate heat, stirring, until it is crisp, add the onion, and cook the mixture, stirring, until the onion is softened. Transfer the mixture to a bowl and stir in the bread crumbs, the pickle, and salt and pepper to taste. Arrange the scrod in a foil-lined shallow baking dish, spread the top with the mayonnaise, and cover the fish with the crumb mixture, pressing it in gently. Bake the scrod in the upper third of the oven for 15 to 20 minutes, or until it just flakes.


courtesy of: Gourmet, 1993