1271. HONEY MUSTARD GLAZED SMOKED BACON JOINT

serves four

2 - 3 kg bacon joint
20 or so cloves

Glaze
1 tablespoon runny honey
1 tablespoon brown sugar
1 teaspoon mustard powder
1 teaspoon worcestershire sauce
1 teaspoon tomato puree
1 teaspoon balsamic vinegar

Soak the joint, ideally overnight, in cold water. This helps to remove any excess salt from the curing process. Mix together the glaze ingredients. Drain and rinse in cold water. Place in a pan and cover with fresh water, bring to the boil and simmer covered for 1 hour. Drain and remove from the pan. Cut off the skin and discard leaving a nice covering of fat on the meat. Stud the fat with the cloves then cover the meat with the glaze. You may wish to allow the meat to cool slightly first. If not be careful as the joint will be very hot! Place in a pre-heated oven at 200°C (180° C if it is a fan oven). Roast for another 45 - 60 mins until cooked through. If the top stats to burn turn the oven down a bit.


courtesy of: The Pig Site, 5M Enterprises Ltd., 4 Haywood House, Hydra Business Park, Nether Lane, Sheffield, S35 9ZX, England

1270. AMARETTO SCALLOPS with BACON, CORAL FLOWER and ROASTED GARLIC PUREE

6 large scallops with roe
1 small head of garlic, roasted
1 smallish cauliflower
1 small bunch of chives, snipped
A pinch of mace
A splash of milk
A splash of Amaretto liqueur
2 shallots, finely diced
6 rashers smoked streaky bacon
Squeeze of lemon juice
Olive oil
A handful of flaked, toasted almonds, to serve.

Preheat the oven to Gas 400F.

Peel the outside paper from the garlic and cut the top off the bulb to expose the end of each clove. Drizzle with oil, then wrap loosely in foil to make a parcel like a dim sum and roast for around 30 minutes, until the cloves are soft. Fry the roes for around 30 seconds each side until cooked through. Cut the cauliflower into florets and cook in boiling salted water. Gently sauté the shallots until opaque then squeeze the cloves from their jackets and add to a food processor with the cauliflower, shallots and roes. Blend, then add a splash of milk to loosen the mixture, the mace, chives and a squeeze of lemon juice. Grill the bacon until crisp and keep warm. Drizzle some olive oil on the scallops, then add them to a very hot pan. They will need a couple of minutes each side, no more. When you are ready to flambe the scallops (after a minute or so), add a splash of Amaretto and tilt the pan (away from you!) to light the alcohol and then let it burn off. Serve a blob of the puree, some crispy bacon on top and the scallops on top of that. Scatter over the flaked almonds and serve.


courtesy of: Helen Graves, Food Stories: Seasonal Eating in London

1269. BACON-WRAPPED CHICKEN REMOULADE

4-6 boneless skinless chicken breasts
1 lb. thinly sliced bacon
2 cups of dry white wine
1/2 cup feta cheese

Remoulade Sauce
1/4 cup fresh lemon juice
3/4 cup vegetable oil
1/2 cup chopped onion
1/2 cup chopped green onions
1/4 cup chopped celery
2 tablespoons chopped garlic
2 tablespoons prepared horseradish
3 tablespoons Creole whole-grain mustard
3 tablespoons prepared yellow mustard
3 tablespoons ketchup
3 tablespoons chopped parsley leaves
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/8 teaspoon freshly ground black pepper

Combine all ingredients in the bowl of a food processor and process for 30 seconds or until blended. Use immediately or store, will keep for several days in an airtight container in the refrigerator.

Wash chicken and pat dry, dust both sides with dry rub and rub into each breast. Wrap each breast with 2 slices of bacon and place in skillet and brown on all side, (don not cook completely). Place browned breasts in backing dish and pour the Remoulade Sauce

And white wine. Let stand in refrigerator for 1 hour.

Preheat over to 375, cook chicken until done, about an hour.

Pour remaining juices from pan into a sauce pan, bring to a boil, in a cup of water add 1 tbs of corn starch and stir until smooth, pour corn starch mix into sauce a little at a time and stir to combine, until it reaches the desired thinness.

Slice cooked breast and place over pasta or rice, spoon on sauce. For a bit of a twist add crumbled feta cheese to finish off the plating.


courtesy of: Keith's Family Recipes, Greenwell Springs, Louisiana

1268. WILTED ESCAROLE and SLAB BACON

2 slices slab bacon, cut 1/4 inch thick
1 garlic clove, sliced
Calabrese red-pepper flakes
1 cup escarole leaves, cleaned and trimmed
1/2 lemon
Balsamic vinegar
Salt

Cook slab bacon in a hot cast-iron skillet on both sides until crisp, but not hard. Remove from pan directly to salad bowl. Do not wipe bacon, as the fat and natural drippings will become the dressing. If there isn’t sufficient bacon fat in the skillet to cook the escarole, add some extra-virgin olive oil. Briefly sauté the garlic, red-pepper flakes, and escarole to quickly wilt the greens. Remove to the salad bowl, and toss with the bacon. Dress the salad with a squeeze of lemon, a drizzle of balsamic vinegar, and salt to taste.


courtesy of: Jimmy Carbone, Jimmy's No. 43, 43 East 7th Street, New York, New York 10003 | "Escarole," by Robin Raisfeld & Rob Patronite, New York, October 12, 2008

1267. HOT SOYBEAN and BACON SALAD

makes 4 servings


3 slices bacon, diced
1 medium onion, diced
4 oz (125g) shelled, cooked soybeans
4 oz (125g) green beans, bias cut
1 red or green bell pepper, diced

In a medium hot skillet, cook bacon until crisp. Remove bacon and set aside. Reduce heat and saute onion in bacon fat until golden brown. Add soybeans, green beans, bell pepper and bacon to pan, and cook until peppers are tender crisp. Dress with a sharp vinaigrette dressing.


courtesy of: Manitoba Agriculture, Food & Rural Initiatives

1266. CREAM OF MUSHROOM with BACON SOUP

serves 4-6


1 lb. brown or white beech mushrooms
4 slices bacon
1 small onion, chopped
4 cups potatoes, diced
2 cups water
2 cups light cream
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons butter
1/2 cup red peppers, diced
8 oz. clam juice
1/2 cup white wine

Chop mushrooms with stems. Cut bacon into 1-in. strips; fry to brown, remove from pan and drain. Brown onion in bacon fat; remove half the fat. Add potatoes, mushrooms, water, salt, wine, red pepper, and clam juice. Cover and boil gently 30 min. Add bacon pieces, butter, and cream. Season with black pepper and salt. Serve immediately.


courtesy of: Golden Gourmet Mushrooms, San Marcos, California

1265. GRILLED TERIYAKI BACON stuffed with SHIMEJI and ASPARAGUS

serves 2


6 slices bacon
shimeji or enoki mushrooms, bottom ends trimmed
thin asparagus, a few stalks, cut to 2 inch length

Sauce:
1 tablespoon light soy sauce
1 tablespoon water
2 tablespoons brown sugar
1 teaspoon white cooking wine/sake
1/2 tablespoon finely chopped english parsley

Mix the ingredients for the sauce evenly in a bowl. Marinade the bacon in the sauce for at least 15 minutes. Wrap a handful of mushrooms and a few stalks of asparagus in each bacon slice and seal off with a toothpick (or you can also tie with spring onions - the leafy part). Pour the sauce over the bacon rolls and grill for about 8 minutes on each side. When cooked, lay the bacon on serving plates and pour the sauce over.


courtesy of: Noob Cook

1264. MOLASSES-CURED PORK SHOULDER BACON

makes about 4 1/2 lbs


1 (4- to 6-lb) boneless pork shoulder Boston roast (Boston butt)
6 cups water
1 cup kosher salt
2/3 cup packed dark brown sugar
2 1/2 tablespoons Instacure No. 1 (available at The Sausage Maker, 888-490-8525)
1/2 cup mild molasses
3 cups ice cubes
4 tablespoons coarsely ground black pepper (optional)

Special equipment: a 1- to 2-gallon plastic storage tub or stainless-steel bowl; a 221/2-inch covered kettle grill with a hinged top rack; a 12- by 8- by 2-inch disposable aluminum roasting pan; 3 lb hardwood sawdust*; charcoal briquettes; a chimney starter; long metal tongs; an instant-read thermometer

Put pork butt, fat side up, on a work surface, then halve horizontally with a sharp large knife.

Stir together water, salt, brown sugar, and Instacure in storage tub until solids are dissolved, about 3 minutes, then add molasses and stir until dissolved. Add ice and stir until cure is cold (ice may not be completely melted; keeping liquid cold slows salt absorption).

Add pork to cure, then weight with a large plate to keep submerged. Chill, tub covered with a lid or plastic wrap, 36 hours.

Rinse pork and pat dry, then discard brine. Sprinkle pork evenly with pepper (if using).

Prepare grill and smoke bacon: See preceding recipe.

Cut bacon crosswise into 1/8-inch-thick slices with a sharp knife, then fry in a heavy skillet over moderately low heat, turning, until browned. Transfer to paper towels to drain.


courtesy of: Gourmet, June 2002

1263. BEEF STEW with BACON and MARJORAM DUMPLINGS

serves four


Braised beef:
25 grams unsalted butter
1 tablespoon vegetable oil
900 grams chuck steak, trimmed and diced
sea salt, black pepper
1 Spanish onion, peeled, halved and sliced
2 garlic cloves, peeled and smashed
1 bay leaf
minute pinch each of ground cinnamon and cloves
400ml red wine

To serve:
25 grams unsalted butter
4 tablespoons marjoram leaves

Dumplings:
15 grams unsalted butter
1 tablespoon finely chopped onion
1 tablespoon fresh marjoram leaves
110 grams unsmoked back bacon, rind and fat removed, sliced
75 grams breadcrumbs
1 garlic clove, peeled and chopped
1 tablespoon freshly grated Parmesan
1 tablespoon plain white flour, sifted
1 medium egg yolk

To make the stew, heat the oven to 170C fan oven/180C or 350F electric oven/Gas 4. Heat the butter and oil over a high heat in a medium-size flameproof casserole. Once it is sizzling, add half the meat and colour on all sides. Remove to a bowl and repeat with the remaining meat. Add to the bowl and season. Add the onion to the casserole, turn the heat down to medium and sweat for 10 minutes until soft and lightly golden, adding the garlic, bay leaf and spices towards the end. Return the meat to the casserole and pour over the wine. Bring to a simmer, cover with a lid and cook in the oven for 1 1/4 hours, stirring occasionally. By this time, the meat should be tender and the sauce well-flavoured. The stew can be made in advance and reheated.

While the stew is cooking make the dumplings. Melt the butter in a frying pan and sweat the onion with the marjoram until it is nicely scented and soft. Place the bacon in a processor and reduce to a coarsely chopped mass. Add the breadcrumbs, garlic, Parmesan, flour and the sweated marjoram, and whizz to a crumb-like mixture. Add the egg yolk to bind. Shape into balls a little smaller than a walnut, place on a plate, cover with clingfilm and chill until required.

About 20 minutes before the stew is ready, bring a pan of water to the boil. Turn it down to a simmer, lower the dumplings into the water using a slotted spoon and poach for five minutes, taking care that the water doesn't boil vigorously. Just before they're cooked, heat the 25g of butter in a frying pan and sweat the marjoram leaves until they turn crisp. Remove the dumplings to a plate, using a slotted spoon. Serve the stew with the dumplings on top, scattered with the marjoram.


courtesy of: the Independent, Independent House, 191 Marsh Wall, London E14 9RS, UK, Saturday, December 8, 2001

1262. CARROT SOUP with BACON and DILL DUMPLINGS

yields 4 servings


for Dumplings
4 bacon strips, cut small
1 onion, finely chopped
1 teaspoon salt
1 teaspoon freshly-ground black pepper
1 boned chicken breast, cut into chunks
1/2 teaspoon ground allspice
1 large potato, peeled, boiled and riced
1 egg
1/4 cup heavy cream
1/2 teaspoon freshly-ground black pepper
1/2 cup minced fresh dill

for Soup
2 tablespoons unsalted butter
1 1/2 onions, sliced
2 teaspoons salt
4 cups chicken stock
3/4 lb carrots, peeled
1 cup milk

Prepare the dumplings: Cook bacon in a skillet over low heat until tender, not crisp. Add onions, salt, and pepper. Cook over low heat until onions are soft, about 7 to 10 minutes. Reserve. Place chicken in a food processor fitted with the metal blade, along with the allspice, potato and egg. Process until chicken is ground, about 2 minutes. Add the cream and process until mixture is thick and sticky. Stir in the reserved sauteed onion and bacon, along with the dill. Place mixture in a bowl, cover, and refrigerate for 30 minutes. Meanwhile, prepare the soup: Melt butter over medium-low heat in a large stockpot or Dutch oven. Cook onions with salt and pepper until soft, about 5 minutes. Add the chicken stock and cook over moderate heat, uncovered, about 15 minutes. Meanwhile, finely chop carrots in a food processor fitted with the metal blade. Add carrots to soup. Bring to a boil, return to a simmer, and cook, uncovered, until the carrots are soft, about 10 minutes. Puree soup in a blender or food processor until smooth. Strain back into pot, pressing with the back of a ladle to extract all the juices. Shape dumplings with 2 oval soup spoons dipped in hot water or with slightly wet hands. They should be ovals or balls, about 1 1/2-inches in diameter. Drop dumplings carefully into simmering soup and cook for 5 to 6 minutes or until they float to the surface. Add milk, bring to a boil and remove from heat. Serve immediately.


courtesy of: Too Hot Tamales World Tour, with Susan Feniger and Mary Sue Milliken, Food Network

1261. KABOCHA SQUASH and BACON

serves two


10 crescent-cut kabocha squash pieces
4 slices of bacon cut into bite size
3-4 shimeji mushrooms
2 tablespoons of butter
2 tablespoons of sake

Cook the slices of bacon on low to medium heat to your preference. My wife likes it crispy and I like it not crispy, so we compromise and cook until they are slightly crispy. When the bacon is done, your pan should be filled with bacon grease so dump those out to a bowl or container. Don't use the paper towl to completely soak all of the grease. You need a bit of oil in there.

Keep the bacon in the pan, and turn the heat back to medium and stirfry the kabocha slices and mushrooms for 3 to 5 minutes until the kabocha starts to turn slightly brown.

Splash about 2 table spoon of sake in the pan (be careful!) and let the alcohol burn off. I said to use the real sake instead of cooking sake because cooking sake usually has some salt in it, and that could make this dish taste slightly salty.

When most of the liquid has evaporated, lower the heat to low, and add butter. Stir the pan gently so the melting butter can spread around evenly. When most of the butter has melted, seal the pan with a lid, and let it simmer for about 3 minutes until kabocha gets soft.


courtesy of: JW's Easy Japanese Recipes, Seattle, Washington

1260. QUAIL and SPINACH SALAD with HONEY MUSTARD and BACON DRESSING

Spinach Salad

1 smoked quail per person
1 handful spinach per person
sliced mushrooms, julienned green apples, and red onions for garnish


Hot Honey Mustard and Bacon Dressing

1 cup Creole mustard or coarse-grained tarragon mustard
½ cup Hudson's champagne herb vinegar
½ cup honey
1 cup bacon, diced into bits

Cook the bacon in a single layer, drain and crumble. Mix the bacon, vinegar, ½ cup honey and mustard together in a saucepan and bring to a light simmer.


Honey Cilantro Ginger Glaze

1-1/2 cups honey
¼ cup soy sauce
¼ cup Worcestershire sauce
1/3 cup fresh ginger, minced
¼ cup garlic, minced
¼ cup shallots, minced
2 bunches cilantro, leaves only
Salt and pepper to taste, 1 teaspoon minimum
¼ lb. sweet butter

Combine all glaze ingredients in a saucepan and bring to a simmer over medium heat; simmer for 4 minutes. Hold on warm, at 180º or less.

Smoke quail. This can be done earlier in the day. Re-warm quail in a 250º oven for 5 minutes after dipping it in the glaze.

To assemble salad, toss hot dressing onto cold spinach, ¼ cup per salad.

Garnish with sliced mushrooms, julienned apples, and red onions.

Dip quail in glaze one more time. Rest quail, glazed and hot, atop the wilted spinach salad.


courtesy of: Texas Parks & Wildlife Department, 200 Smith School Road, Austin, Texas 78744, (800) 792-1112

1259. BRUSSELS SPROUTS with CHESTNUT BACON BUTTER

serves 8


6 rashers streaky bacon, cut into pieces
100 grams chestnuts, chopped
140 grams butter, at room temperature
1kg small Brussels sprouts, trimmed of outer leaves

Fry bacon in a hot pan without any oil for 10 mins until crisp. Add chestnuts and fry until they are beginning to colour and coated in the fat. Pour away excess fat, then tip bacon and chestnuts into a bowl to cool. Beat butter to soften with a spatula, then stir in the bacon and chestnuts. Season with black pepper, then store in fridge. This can be made up to 3 days ahead or frozen for 1 month. Defrost in fridge overnight.

To serve, place sprouts in a microwaveable bowl, pour in 100ml water, cover with cling film and pierce a few times. Microwave on High (850W) for 16-18 mins, stirring twice during cooking, or cook in a pan of boiling water for 5 mins. Drain and tip into a warm serving dish, then dot the butter over to melt. Toss through and serve.


courtesy of: Cathryn Evans, Good Food, December 2006

1258. CIDER-BRINED PORK CHOPS with WALNUT-BACOON BUTTER and APPLE and BUTTERNUT SQUASH

makes 6 servings


Pork:
5 cups apple cider
2 cups water
1/3 cup kosher salt
6 (8-ounce) bone-in center-cut pork chops, trimmed

Tian:
1 teaspoon extra-virgin olive oil
3 cups coarsely chopped Swiss chard
1 teaspoon minced seeded jalapeño pepper
2 garlic cloves, minced
8 ounces butternut squash, peeled and cut into 1/8-inch-thick slices
1 large Rome apple, peeled, cored, and cut into 1/8-inch-thick slices (about 6 1/2 ounces)
1 pound Yukon gold potatoes, peeled and cut into 1/8-inch-thick slices
cooking spray
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/2 cup apple cider
1/4 cup fat-free, less-sodium chicken broth
1 (1-ounce) slice white bread
1/4 cup (1 ounce) shredded Gruyère cheese

Butter:
2 tablespoons finely chopped walnuts, toasted
2 tablespoons unsalted butter, softened
1/2 teaspoon grated orange rind
1/4 teaspoon freshly ground black pepper
dash of ground nutmeg
1 slice applewood-smoked bacon, cooked and finely crumbled

Remaining ingredient:
1/4 teaspoon freshly ground black pepper

To prepare pork, combine 5 cups apple cider, 2 cups water, and 1/3 cup kosher salt in a large bowl; stir until salt dissolves. Add pork chops to cider mixture; cover and refrigerate 2 hours.

Preheat oven to 425°.

To prepare the tian, heat oil in a large nonstick skillet over medium-high heat. Add chard, jalapeño, and garlic to pan; sauté 3 minutes or until chard wilts, stirring occasionally. Layer half of squash, apple, potatoes, and chard mixture in a shallow 2-quart broiler-safe baking dish coated with cooking spray. Sprinkle vegetables with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Repeat the layers with remaining squash, apple, potato, chard mixture, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Combine 1/2 cup cider and broth; pour mixture into baking dish. Cover dish with foil. Bake at 425° for 50 minutes or until vegetables are tender.

Preheat broiler.

Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup. Combine breadcrumbs and cheese; sprinkle over vegetable mixture. Broil 2 minutes or until breadcrumbs are browned. Remove from broiler, and keep warm.

To prepare butter, combine walnuts and next 5 ingredients (through bacon) in a bowl, stirring well.

Remove pork from brine mixture; discard brine mixture. Pat pork dry with paper towels. Sprinkle pork with 1/4 teaspoon black pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan; cook 5 minutes on each side or until a thermometer registers 155° or until desired degree of doneness. Place about 1 cup tian on each of 6 plates; top each serving with 1 pork chop. Divide butter mixture evenly among pork chops.


courtesy of: Joanne Weir, Cooking Light, October 2008

1257. SMOKED BACON BUTTER

1 lb. butter
1 lb. smoked bacon
1 tablespoon honey
1 bunch thinly sliced green onions
Salt and pepper to taste

Render bacon. Whip butter. Add bacon and fat to butter. Add all other ingredients. Whip until thoroughly mixed. Adjust.


courtesy of: Grandma's Recipe Box, Indigo.org

1256. ABALONE CHOWDER with BACON

serves 8


1 quart water
1 teaspoon salt
4 large red potatoes, (about 2 pounds)
1 pound raw tenderized abalone, cut into ¼ inch cubes
6 slices bacon, chopped
¼ cup all-purpose flour
½ teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon dried thyme leaves
3 cups milk
1 small bay leaf
2 cups Half and Half
2 tablespoons sesame oil

In a skillet, heat the oil and quickly fry the abalone cubes until golden brown, about 30 seconds and set aside. Heat the water in a 2-quart saucepan until boiling. Add 1 teaspoon salt and the potatoes, return to boiling, then reduce heat and simmer until potatoes are tender, about 30 minutes. Drain and cool the potatoes, then peel and cut into ½ inch cubes and set aside.

In a dutch oven, over medium-high heat, cook the bacon until crisp, stirring occasionally. Remove with a slotted spoon and set aside. Add the onion, then cook and stir until tender, about 2 minutes. Reduce to medium heat and stir in milk, flour, ½ teaspoon salt, pepper and thyme. Cook, stirring constantly until thickened and bubbly. Reduce heat to low, blend in the Half-and-Half, and add the potato cubes and abalone. Cook over low heat, gently stirring, for 12 to 13 minutes more. Garnish with sliced green onion, if desired.


courtesy of: The Abalone Lover's Cookbook by Jeri Siegel and Michael Hill

1255. BACON and CHIVE WHITE SAUCE

yields 1 serving


2 slices bacon, cooked and crumbled
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1 cup milk
1 teaspoon chives, chopped
1/2 teaspoon salt

Prepare bacon and set aside. Melt butter in a 1-quart glass measuring pitcher in microwave oven (about 30 seconds at High). Add flour; mix until smooth. Add milk gradually, stirring constantly. Cook uncovered in microwave oven 4 minutes at High, or until thickened; stir after 2 minutes, then every 30 seconds. Add crumbled bacon, chives and salt; stir. Serve over fresh vegetables.


courtesy of: Adventures in Microwave Cooking, Montgomery Ward Culinary Arts & Services

1254. ROAST STINGRAY WINGS with BACON, CHERVIL and CAPERS

4 stringray wings, on the bone
2 tablespoons plain flour
25 grams unsalted butter
2 teaspoons parsley, chopped
the juice of one lemon
150 ml. red wine
6 rashers of bacon, chopped
125 grams capers
2 tablespoons chervil, chopped
salt and pepper

Preheat the oven to 400F. Season the stingray wings and lightly dust with the flour.
Heat a large pan and add the butter. Place the fish into the hot pan (presentation side down first) and cook until golden brown, turn over. Scatter the chopped bacon over the fish, squeeze over the lemon and capers and place in the oven for around 10-12 minutes. Once cooked remove the fish from the pan and keep warm. Return the pan back to the heat and add the red wine, chopped chervil and parsley. Reduce and adjust seasoning. Add a knob of butter to enrich the sauce if required. Place the stingray on to a plate and pour over the pan juices.


courtesy of: Yum Recipes

1253. SHRIMP and BACON COUSCOUS

makes 4 servings


32 jumbo shrimp, frozen
5 pieces bacon
1/2 cup fresh green peas
1/2 cup water
1 teaspoon butter
1 small green onion
1/3 cup couscous
3 cloves garlic
2 medium green onions
2 medium celery stalks
1 medium tomato
fresh ground black pepper to taste
ground nutmeg to taste

In a 3-quart pan, bring water, peas, onion, and butter to a boil. Cover tightly. Remove from heat and quickly stir in couscous, cover and set aside.

While the couscous is absorbing water, chop garlic, onions, celery, and tomato. (Note: Keep tomatoes in a separate prep bowl. Also, keep green onion tops separate to use as topping later.)

In a large skillet, fry bacon until extra crispy. Remove skillet from heat. Open lid to couscous and add chopped tomatoes and crumble bacon into pan. Remove 2 Tbs of bacon drippings and set aside.
Return skillet to medium heat and add the celery, garlic, chopped onion bulbs and cook until almost soft. Remove skillet from heat, and add to couscous pan.

Return skillet to medium-high heat, coat with bacon dripping and generously sprinkle the bottom of the pan with ground black pepper and nutmeg. Increase heat to high and add shrimp. Quickly brown shrimp front and back, 3-5 minutes. Remove from heat, and add couscous mixture to skillet and toss. Cover for 10 minutes and then serve topped with reserved green onions.


courtesy of: Zorba Paster on Your Health, Wisconsin Public Radio, 821 University Avenue, Madison, Wisconsin 53706

1252. TOASTED ORZO with PEAS, ONION and BACON

makes 6 servings


1 1/2 cups orzo (rice-shaped pasta)
1 1/4 cups chopped onion
5 bacon slices, chopped
3 1/4 cups (or more) canned low-salt chicken broth
1 1/2 cups frozen peas, thawed

Heat large nonstick skillet over medium heat. Add orzo and stir until beginning to color, about 10 minutes. Transfer orzo to small bowl. Add onion and bacon to same skillet. Sauté until bacon browns and onion is tender, about 15 minutes. Add 3 1/4 cups broth and orzo and bring to boil. Reduce heat to medium-low, cover and simmer until broth is absorbed and orzo is tender, about 18 minutes. Mix in peas. Add more broth if mixture is dry. Cover and cook until peas are just warmed through, about 2 minutes. Season to taste with salt and pepper and serve.


courtesy of: Gail Conde, Deerfield Beach, Florida | Bon Appétit, March 2000

1251. PAN ROASTED WALLEYE PIKE with SAVOY CABBAGE, BACON and VANILLA SAUCE

yields four servings


Pike preparation

2 pounds fresh walleye pike fillets, with bone removed and skin on
2 tablespoons high quality canola or grapeseed oil
3 tablespoons butter

Preheat oven to 375 degrees. Twenty minutes before serving place pike fillets skin side down on paper towels. This will help dry the skin so that it will crisp up better. Season skin side only with salt and white pepper. Preheat a nonstick sauté pan to medium-high and add two teaspoons of the oil. Add fish and cook for two to three minutes or until skin is crispy. Flip over and place in the oven for three to four minutes.


Cabbage Preparation

1 head savoy cabbage
1 gallon water
Salt

Bring gallon of water to boil and season with salt. Prepare an ice water bath. (A bowl of cold water and ice cubes…in which to “shock” the cabbage to stop it from cooking when you remove it from the boiling water.) Pull off the layers of cabbage, wash and cut into 4 x 4- shaped squares. Blanch in water in batches until just tender. Remove and immediately place in an ice bath. Take out and set aside.


Vanilla Sauce

2 tablespoons canola oil
1 shallot, chopped
1/4 cup coarsely chopped fresh lemongrass
2 sprigs thyme
1/4 vanilla bean
1 cup heavy cream
1 cup coconut milk
1 quart chicken broth
2 teaspoons canola oil

Warm canola oil over medium heat in a sauce pan. Add shallot and cook until shallot is transparent. Add lemongrass and sprigs of thyme and continue to cook until aromatic. Add the vanilla bean, coconut milk, heavy cream and chicken broth. Let simmer until sauce has slightly thickened. Remove from heat and strain, ensuring that liquid is smooth. Season to taste with salt, set aside and keep warm.


Final Preparation

1/2 pound thick-cut applewood smoked bacon, in slices
2 tablespoons butter
3/4 cup sunchoke or Jerusalem artichoke, julienned (water chestnuts may be substituted, if necessary)
4 tablespoons chopped chives

In a separate pan cook bacon until just on cusp of becoming crispy. Remove and drain bacon on paper towels. Reduce heat to low. Place reserved cabbage in pan with bacon juices. Add butter, sunchokes and two tablespoons of chives, stirring occasionally and heating thoroughly. Before plating, quickly drain cabbage mixture to remove any excess liquid.

On four warmed plates, place a mound of the cabbage mixture in center. Place slices of the bacon over cabbage. Remove fish from the oven and let the pan cool slightly. Add a tablespoon of butter on top of each filet, letting the butter baste the fish. When done remove from the pan and place on top of the bacon. Drizzle vanilla sauce over fish and garnish with the rest of the chives. Serve immediately.


courtesy of: Chef David Murphy, Wave, W Chicago Lakeshore Hotel, 644 N Lake Shore Drive, Chicago, Illinois 60611, (312) 943-9200 | Lake Magazine, 713 State Street, LaPorte, Indiana 46350, 877-362-8592

1250. POACHED SMOKED SABLEFISH with BACON, CLAMS and CABBAGE

serves 4


Poached Smoked Sablefish

4 cups milk
4 5-oz pieces wild sablefish (black cod)
2 tablespoons parsley, finely chopped

Fish Velouté Sauce

16 savoy cabbage leaves
1 large carrot, cut into sticks
1 1/2 oz butter
1 tablespoons flour
1 cup fish stock
salt and pepper, to taste
1 tablespoon grainy mustard
20 clams
1 sprig thyme
1 bay leaf
juice of 1 lemon

Bacon Garnish

12 thin strips of bacon

Preheat oven to 350 F. Place bacon between 2 sheets of parchment paper on baking sheet. Top with a second baking sheet and bake in oven until bacon is crisp, about 7 to 10 minutes. Set aside.

For fish velouté sauce, fill large saucepan with water, add salt to taste, and bring to boil. Add cabbage and carrot and boil until just cooked, about 3 to 5 minutes. Set aside.

Melt butter, stir in flour, and cook over low heat until mixture browns slightly. Gradually add fish stock and blend until smooth. Bring to boil, stirring occasionally, until sauce thickens. Simmer 10 minutes and season with salt and pepper to taste.

Place cabbage and carrots in medium saucepan with fish velouté sauce and mustard. Add clams, thyme, and bay leaf and cook over low heat, simmering until clams open. Remove clams and vegetables and set them aside. Continue to cook sauce until reduced by half and it coats back of spoon. Season with lemon juice.

To poach sablefish, in a separate saucepan, bring milk to simmer over medium-high heat. Add sablefish and cook until fish flakes with a fork, about 7 minutes.

Arrange vegetables on a plate and top with sablefish. Drizzle with sauce and garnish with parsley and crisp bacon.


courtesy of: Alive Magazine, 100-12751 Vulcan Way, Richmond, British Columbia V6V 3C8 CANADA, 1-800-663-6580

1249. APPLE SMOKED BACON, WHITE CHEDDAR and POTATO OMELET

yields 2 servings


2 tablespoons unsalted butter
1 large Idaho potatoes, peeled and grated
salt
freshly ground white pepper
6 large eggs
1/2 pound apple smoked bacon, cooked until crispy
3 ounces white cheddar cheese, grated
2 tablespoons chopped fresh chives

Preheat a stove top or electric griddle, over medium high heat. Using a hand grater, grate the potato onto a clean cloth towel. Squeeze out any liquid into a bowl. Melt the butter on the griddle. Place an even layer of the potatoes over the griddle. Season with salt and pepper. Using a metal spatula, flip the potatoes over occasionally until the potatoes are crispy and golden, about 2 to 3 minutes. Meanwhile, place the eggs, in a blender. Season with salt and pepper. Blend until the eggs are frothy. Pour the eggs over the potatoes. Cook for about 1 minute. Sprinkle the bacon and cheese over the egg potato mixture and continue to cook for about 1 minute. Using the metal spatula, fold the omelet into thirds. Continue to cook for about 30 seconds on both sides. Remove from the griddle. Slice the omelet in half and place on serving plates. Garnish with chives.


courtesy of: Emeril Lagasse, Emeril's, Emeril Live

1248. RIGATONI with BACON, ONION, TOMATO and BAY LEAVES

yields 4 servings


1 pound rigatoni with lines
Salt and freshly ground black pepper
1 tablespoon extra-virgin olive oi
8 slices bacon, chopped
1 large onion, chopped
1 fresh bay leaf
6 cloves garlic, chopped
1/2 cup chicken stock
1 28-ounce can crushed San Marzano tomatoes
1/2 cup grated Parmigano Reggiano, plus some to pass at the table
1/4 cup flat-leaf parsley leaves, chopped (about a handful)

Place a large pot filled with water over high heat and bring up to a boil. Once boiling, add some salt and the pasta, and cook according to package directions until al dente. Drain and reserve.

While the pasta water is coming up to a boil, heat a large skillet over medium-high heat with 1 turn of the pan of olive oil, about 1 tablespoon. Once hot, add the bacon and cook until crispy, about 3-4 minutes. Add the onion, bay leaf and garlic, and continue to cook for about 3-4 more minutes. Add the chicken stock and the tomatoes, bring up to a simmer and cook for 5-10 minutes.

Transfer the cooked pasta to a large serving bowl, top with the sauce and the cheese and toss to coat. Serve with some cheese to pass at the table.


courtesy of: Shelley, Shelley's Recipe Box, Nashville, Tennessee

1247. CABBAGE, BACON and MASCARPONE FETTUCCINE

300 grams diced bacon
600 grams thinly shredded white cabbage
250 grams mascarpone cheese
fettucine, or pasta of your choice

Add the bacon to a large pan or wok, and fry it until it’s crispy. Add the shredded cabbage and toss it with the bacon while it cooks. When the cabbage wilts down, add the mascarpone cheese (or the cream) and let it melt totally. If you feel the sauce is still too thick, you can add a bit of milk, but be careful not to overcook the cheese, as it will start to separate. Serve it with the fettucine, or a pasta of your choice.


courtesy of: Patricia Furtado, UK, mail@patriciafurtado.net

1246. GRILLED DUCK BACON WRAP

makes 6 servings


duck breast cut in cubes
fresh sliced jalapeños
soy sauce
steak sauce
1 can water chestnuts
1 pound bacon
spicy mustard

Cube duck. Cut the bacon slices in half. Season duck to taste. Roll in bacon one duck cube, one water chestnut and one slice jalapeño; hold together with a toothpick. After you have rolled up the duck cubes, marinate them with soy sauce, spicy mustard and the steak sauce. This may be done a few hours ahead of time (day before) and placed in refrigerator. When grill is hot, place duck on grill and cook until bacon is crispy done.


courtesy of: Brandon Abshire & Chrissy LeMaire, Real Cajun Recipes

1245. COTTAGE CHEESE with EGG BREAKFAST MUFFINS with MUSHROOMS, BACON and GREEN ONIONS

1 1/2 cups fresh mushrooms, diced
1 tablespoon butter
1 1/3 cup cottage cheese
1 cup grated parmesan cheese
1/2 cup white whole wheat flour
1 cup almond meal
2 teaspoon baking powder
1 teaspoon salt
6 tablespoons water
8 eggs, beaten
1/2 cup real bacon bits
2 green onions, thinly sliced

Preheat oven to 400 F. In a medium skillet, sauté mushrooms until tender. Remove from heat.

In mixing bowl, combine cottage cheese, parmesan cheese, white whole wheat flour, almond meal, baking powder, salt, water, and beaten egg. Mix well. Gently mix in mushrooms, bacon and green onion, until well distributed in batter.

Spray 18 muffin tins with nonstick cooking spray. Bake 25 -30 minutes, until muffins are firm and lightly browned. Serve hot or room temperature.

These will keep well a few days in the refrigerator, or you can freeze them and thaw in the fridge. Reheat in the microwave for no more than 30 seconds, or they'll get tough.


courtesy of: Cyndi's Recipes, Cyndi, Forest Falls, California

1244. BACON-WRAPPED FIGS with GOAT'S CURD, SPINACH and WALNUT DRESSING

serves 4


200 grams toasted, chopped walnuts
half a bunch coarsely chopped coriander leaves
a quarter of a red onion
1 tablespoon lemon juice
12 fresh figs
12 slices bacon
100 grams trimmed baby spinach leaves
100 grams fresh goat's curd

For dressing: Combine 200 grams toasted, chopped walnuts, half a bunch coarsely chopped coriander leaves, a quarter of a red onion, finely chopped, half a seeded red chili, finely chopped, 50ml extra virgin olive oil and 1 tbsp lemon juice in a small bowl and stir well.

Take 12 fresh figs, make a criss-cross incision in the top of each and wrap in a slice of trimmed shortcut rindless bacon. Bake at 180C for 10-12 minutes or until bacon is cooked and figs are warm.

To serve: Divide 100 grams trimmed baby spinach leaves between four serving plates and top with walnut dressing. Dollop 100g fresh goat's curd on each plate. Place figs on top of curd, season with salt flakes and cracked black pepper and drizzle each plate with 2 tsp extra virgin olive oil.


courtesy of: Whip It Up, by Lynne Mullins

1243. BACON-WRAPPED CHERRY TOMATOES

12 oz. cherry tomatoes
12 oz. bacon
Toothpicks (soak the toothpicks in water for a few hours)
Nanami Togarashi (Japanese assorted chili pepper)

Cut the bacon strip into half-length. Put the cherry tomato towards the end of the bacon strip and wrap tight. Hold the cherry tomato with a toothpick, set aside. Sprinkle some Nanami Togarashi onto the bacon. Heat up an indoor grill and grill until the bacon turns brown and crisp. For an outdoor grill, use low heat. Serve immediately.


courtesy of: Rasa Malaysia: Asian Cooking & Recipes

1242. BRUSSEL SPROUTS with BACON-HORSERADISH CREAM

makes 6 servings, 1 cup each


1 1/2 pounds Brussels sprouts, trimmed and halved
4 strips crisp-cooked bacon, finely chopped
1/4 cup reduced-fat sour cream
2 teaspoons prepared horseradish
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper

Place a steamer basket in a large saucepan, add 1 inch of water and bring to a boil. Put Brussels sprouts in the basket and steam until tender, 6 to 8 minutes. Mix bacon, sour cream, horseradish, salt and pepper in a medium bowl. Add the Brussels sprouts and toss to coat.


courtesy of: EatingWell Magazine, November/December 2007

1241. BROILED GROUSE wrapped in BACON

2 dressed grouse
4 slices bacon
2 tablespoons cooking oil
1/2 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon paprika

Split the grouse down the back and press them out flat, then rub them on both sides with oil salt, pepper and paprika. Next, place the grouse breast side down on a large broiler pan, and place the pan under a preheated broiler and let them cook for fifteen minutes. Now slide the rack out and turn each grouse half breast side up and drape each one with a bacon strip, then continue to broil until bacon become well done.


courtesy of: Dennis Guldan, Bird Dog & Retriever News, PO Box 120089, New Brighton, Minnesota 55112