1301. GRILLED POTATO SKINS with PROVOLONE, BACON and SOUR CREAM

yields eight servings


4 large russet potatoes washed skin on
2 tablespoons olive oil
2 cups mixed grated cheese provolone and cheddar
1 cup cooked crispy bacon drained and crumbled
1/2 cup chopped scallions
1/2 cup sour cream
salt and pepper to taste
optional garnish: salsa

Preheat barbeque to 325°F (162°C) medium low. Leave 2 burners on and one burner off. Oil the grill to prevent sticking. Rub potatoes with 1 tablespoon (15ml) of the olive oil and prick all over with a fork. Place potatoes over indirect heat for 40-50 minutes or until the potatoes are fully cooked. Remove from the grill and cool. Using a sharp serrated knife slice the potato in half lengthwise. Using a spoon, scoop out the insides leaving a ½ inch boarder of potato on the skin. Season with salt and pepper to taste and drizzle with oil paying close attention to the rim of the potato (the ½ inch border). Sprinkle the cheese and bacon equally among the potatoes. Preheat barbeque to medium high heat 375°F (190°C). Oil grill to prevent sticking. Place potato skins cheese side up on the grill. Close the lid, and allow potatoes to cook for 7-8 minutes or until the cheese is bubbling and the skin is crispy. Remove from barbeque. Top with scallions, sour cream and salsa if desired.


courtesy of: Matt Dunigan, "Little League Soccer," Road Grill, The Food Network

1300. BACON and POTATO RAVIOLI (in WANTON SKINS)

Filling:
2 cups mashed potatoes, without butter and cream
1/4 lb. sliced bacon, cooked until crisp and chopped
2 teaspoon bacon fat
2 tablespoons chopped parsley, or chives, or a combination
1 clove garlic
1 shallot, minced
2 tablespoons unsalted butter
1/4 cup heavy cream
2 tablespoons grated parmesan
coarse salt and freshly ground pepper to taste

Pasta:
40 square wonton skins (or use standard ravioli pasta)
1 egg, beaten

Garnish:
1/2 cup chicken stock, hot
3 tablespoons unsalted butter
1 tablespoon chives, finely chopped

Combine warm mashed potatoes with all of the filling ingredients and chill for 1 hour.

Lay 20 wonton skins on a flat surface and brush them all over with egg. Place a level tablespoon of filling in the center of each skin. Place a fresh skin on top, tamp down the edges with your fingers, sealing them, and press firmly but gently around the filling with the rim of a 2-1/2 inch glass, being careful not to press through the dough. Cut out the ravioli with a 3-inch cutter. Seal the edges well with your fingers, pressing out any air pockets. Cover with plastic wrap and refrigerate until serving time. This can be done 1 day in advance.

Bring a large pot of water to boil, add a tablespoon of salt and simmer the ravioli 6 or 7 minutes. Try to keep the water just at the boiling point; if it boils too rapidly, the ravioli may open and the filling leak out or become diluted with water. Drain the ravioli well and put them in a serving dish.

Boil the stock with the butter and pour over the ravioli. Sprinkle with chopped chives.


courtesy of: Chef Waldy Malouf, Beacon, New York

1299. VEAL CUTLETS filled with BACON and GRUYERE

serves 6


6 veal cutlets
6 thin slices of bacon
6 thin slices of gruyere cheese
pinch of mixed dried herbs
1/4 cup (1/2 stick) butter
2 tablespoons olive oil
juice of 1/2 lemon
2 tablespoons light cream (optional)
1 teaspoon chopped fresh parsley
salt

Season the cutlets with salt on both sides. Place a slice of bacon in the center of each cutlet and top with a slice of gruyere. Sprinkle with some of the dried herbs then fold the cutlet like a turnover and pinch all around the edge with a toothpick.

Melt half the butter with the oil in a skillet. Add the cutlets and cook over high heat for 2 minutes on each side. Lower the heat and cook for 5 minutes more on each side or until done to your liking.

Remove the cutlets from the skillet and keep warm.

Drain off the oil from the skillet then add the remaining butter and the lemon juice. If necessary stir in 1-2 tablespoons hot water. Stir well then remove the skillet from the heat and stir in the cream if using.

Sprinkle the cutlets with the parsley and pour the sauce over them.

Serve immediately.


courtesy of: Food Reference Website

1298. ARUGULA, BACON and GRUYERE BREAD PUDDING

makes 4 (main course) or 6 (side dish) servings


1 1/2 cups whole milk
1/2 cup heavy cream
5 large eggs
6 bacon slices
1 large shallot, finely chopped
3 garlic cloves, chopped
7 ounces baby arugula or baby spinach (6 1/2 cups)
6 cups cubed (1-inch) country-style bread (1 pound)
5 1/2 ounces Gruyère cheese, coarsely grated (1 1/2 cups)

Preheat oven to 375°F with rack in middle. Butter a 2-qt shallow baking dish.

Whisk together milk, cream, eggs, and 1/4 teaspoon each of salt and pepper in a large bowl.

Cook bacon in a 12-inch heavy skillet over medium heat, turning occasionally, until crisp. Transfer with tongs to paper towels to drain, then coarsely crumble.

Pour off all but 1 tablespoon fat from skillet. Increase heat to medium-high and cook shallot and garlic, stirring constantly, until golden, about 1 minute. Gradually add arugula and cook, stirring, until it wilts.

Stir arugula mixture, bacon, bread, and cheese into custard. Transfer to baking dish and cover with foil. Bake 30 minutes, then remove foil and bake until golden in spots, about 10 minutes more.


courtesy of: Gina Marie Miraglia Eriquez, Gourmet, December 2008

1297. BACON and ONION STUFFED BRISKET

1 beef brisket, about 8-10 pounds
3 slices bacon
1 medium white onion, sliced
2 cloves garlic, crushed
3 tablespoons brown sugar
1 tablespoon kosher salt
1/2 tablespoon black pepper, ground
2 teaspoons paprika
1-2 bamboo skewers

Prepare Brisket as normal. Cut into the brisket along the side making a pocket as big as you can without cutting through the other sides. Combine brown sugar, salt, paprika, and black pepper a small amount of the rub to the inside of the brisket. Stuff the brisket with the onion, bacon (uncooked), and minced garlic. Close pocket with bamboo skewers. Rub spice rub onto the outside brisket. Prepare smoker. You will want the brisket to smoke for about 8-10 hours at 200-225 degrees F. Place on smoker and cook until the internal temperature reaches 185 degrees F. Remove brisket from smoker and wrap tightly in aluminum foil. Let set for 20-30 minutes before slicing.


courtesy of: Derrick Riches, About.com

1296. AVOCADO, BACON, LETTUCE and CRAB CROISSANT SANDWICH

serves eight


1 pound Dungeness crab meat
1 apple thinly sliced
A few drops of tabasco
¼ cup chopped red onion
Squeeze of ½ lime
¼ cup chopped parsley
2-3 tablespoons chopped fresh dill
½ cup mayonnaise
8 fresh croissants
8 leaves of crispy lettuce (Romaine would work well)
2 ripe avocados, peeled and sliced into wedges

Cook bacon until crispy. Mix together crab meat with sliced apple, tabasco, chopped onion, lime juice, parsley and dill. Add half of the mayonnaise to the mixture and incorporate well. Cut the croissants in half, spread mayo over the croissants. Place a generous amount of the crab mixture onto one half of each croissant, dividing evenly over eight croissants. Top with avocado and lettuce leaf, fold the top portion of the bread over and enjoy.


courtesy of: Oregon.gov, Official Oregon State Website | Vitaly Paley, Paley’s Place, 1204 NW 21st Avenue, Portland, Oregon 97209, (503) 243-2403

1295. POTATO and SPINACH GNOCCHI with GARLIC, PARMESAN and BACON

serves 4


3 large russet potatoes, scrubbed and dried (about 4 pounds)
2 eggs, separated
2 tablespoon sour cream
1 clove garlic, minced
2 slices of bacon, finely chopped
2 tablespoons chopped walnuts
3/4 pounds fresh spinach leaves, coarsely chopped
2 tablespoons freshly grated parmesan
2 tablespoons flour

Sauce:
2 tablespoons freshly grated parmesan
2 teaspoons extra-virgin olive oil
1/2 clove garlic, minced
timer

Preheat the oven to 450F. Pierce the skins of the potatoes in several places with the tines of a fork. Bake for 45 to 50 minutes, or until tender. Remove the potatoes from the oven and allow them to cool for 20 minutes until they are easy to handle.

Using a serrated knife, cut a thin slice from one of the wider sides of each potato. Using a towel to protect your hand, hold each potato cut-side up and scoop out the flesh. Place it in a mixing bowl and mash with a fork until nearly smooth. Add the egg yolks, sour cream, garlic and a sprinkling of salt and pepper and mix thoroughly.

Beat the egg whites with a pinch of salt in a clean bowl until the whites are thick enough to hold a shape. Fold the whipped egg whites into the potatoes.

Meanwhile, cook the bacon in a large skillet over medium heat until crisp. Add the walnuts and toss until lightly browned, about 30 seconds. Add the spinach and toss until the spinach has wilted, about 45 seconds. Remove from the heat and season with salt and pepper. Set aside.

Mix the potatoes, spinach, parmesan, flour and a sprinkling of salt and pepper in a bowl until well combined.

Form gnocchi in batches of 12. Take 1 teaspoon of the potato mixture and roll it in flour. Gently roll each mound between your hands into a cylinder about 2 inches long. Place a long-tined fork face up on a work surface. Place a potato cylinder on the inside curve of the fork, parallel to the handle. Gently flatten by pressing an index finger into the center of the dough and slide it off the fork. Each piece will be decorated on one side with ridges from the fork tines and with an indentation from your finger on the other. Continue shaping the gnocchi in this way until all have been formed. You should have about 48 gnocchi.

Bring a large saucepan of salted water to a boil. Add the half the gnocchi to the boiling water. In a short time, they will float to the surface. Cook just 10 seconds more and remove with a large slotted spoon to a serving platter. Keep warm while you cook the remaining gnocchi.

For the sauce, combine the cheese, olive oil , garlic and a sprinkling of salt and pepper. Toss with the gnocchi and serve.


courtesy of: Cookthink, 2250 Hall Place NW, Washington, DC 20007

1294. GNOCCHI with BACON and PEAS CREAM SAUCE

2 tablespoons olive oil
2 tablespoons butter
1 medium sized onion red or yellow
4 cloves garlic
3 strips of bacon
¼ cup chicken stock
½ cup heavy cream
1 cup of frozen peas
1-pound gnocchi
¼ cup grated Parmesan cheese
¼ teaspoon nutmeg
Salt & pepper to taste

Peel and slice the onion into rings and separate them. Mince the garlic and cut the bacon lengthwise and then into 1-½ strips. Thaw the peas anyway you like and grate the Parmesan.

Start by heating up a large pot of water for cooking the gnocchi. You don’t want the sauce ready and have to wait for the gnocchi to cook although they don’t take but 2 minutes to cook.

Heat your sauté pan over medium-high heat to get it hot. Add the oil and butter to the pan and when the butter is melted and hot, add the onion and sauté for 2 minutes. Add the garlic and continue sautéing for another minute.

Add the bacon and cook for 3 – 4 minutes until the bacon doesn’t have that white fatty look any more. You don’t want the bacon crisp, just cook through. The down side of using bacon over Pancetta is the bacon takes longer to cook but if that’s what you have available, what the heck.

Add the chicken stock to deglaze the pan, stirring up any of the bacon bits that may be sticking to the pan. Add the cream and then the peas. Simmer for 3 – 4 minutes and you will notice the sauce start to thicken.

Right after you add the cream you want to start cooking the gnocchi. They only take 2 –3 minutes to cook but by the time you cook and drain them the sauce will be finished. You will know when the gnocchi are done because they float to the top of the water. The trick to preparing any pasta dish with a great sauce is getting the timing down so everything is done at the same time.

Add the drained gnocchi to the sauce along with the Parmesan cheese and nutmeg. Give it a gentle stir and cook to warm up and incorporate the sauce with the gnocchi.

Taste and adjust seasonings with salt and pepper.


courtesy of: Reluctant Gourmet

1293. ASPARAGUS and BACON FRITTATA with MANCHEGO

serves one


3 eggs
salt, pepper
2 teaspoons olive oil
3 asparagus stalks
35 grams bacon
1 tablespoon grated manchego cheese

Turn the oven grill on, at the highest setting.

Boil water for the asparagus. Break off any woody ends, and cook for three minutes. Immediately transfer to a bowl of cold water, to stop the cooking.

Fry the bacon until crispy, and drain.

Beat the eggs with salt and pepper. Heat the oil in a skillet on high heat. Add the eggs and lower the heat immediately. Fry like you would any omelet - gently move the edges that bake faster towards the center, and let the eggs run out towards the edges. When it's nearly done, arrange the asparagus, bacon and manchego on top, and pop the whole thing in the oven. Bake for 30-60 seconds, and serve right away.


courtesy of: Anne's Food, Stockholm, Sweden

1292. BACON-WRAPPED MANCHEGO-STUFFED DATES

makes 12 hors d'oeuvres


12 medjool dates
12 1/2-inch cubes manchego cheese
6 pieces uncured bacon, cut in half

Preheat broiler. Make a slit in the side of each date and remove the pit. Place a piece of cheese in the cavity of each date and wrap each date with a piece of bacon.

Arrange dates on a baking sheet and broil for 4 to 6 minutes. Turn dates and broil for another 4 minutes, until bacon is crisp and cooked through. Serve immediately.


courtesy of: Whole Foods Market

1291. PECAN PIE and BREAD PUDDING with BACON and SAUERKRAUT

yields two servings


1 medium potato, shredded
1/4 cup diced sausage
1/4 cup diced bacon
1/4 cup diced ham
2 tablespoons chopped smoked fish, optional 1/4 cup diced onions
1/2 cup diced green bell peppers
3 eggs
pinch of seasoned salt
pinch of freshly ground black pepper
1/2 cup cheddar cheese, shredded
1/2 cup sauerkraut
toast

Heat a griddle over medium-high heat. Add potatoes, sausage, bacon, ham and fish and fry until browned, approximately 5-6 minutes. Add the onions and peppers and fry until cooked through, approximately 2-3 minutes.

Scramble the eggs on the griddle and then add to potato mixture and stir to combine. Season with salt and pepper.

Place the mixture on a plate and top with the cheddar cheese.

Heat the sauerkraut on the griddle and then place over the cheese. Add toast on the side.


courtesy of: Feasting on Asphalt: The River Run by Chef Alton Brown, Stewart, Tabori & Chang, 2008

1290. SMOKED SALMON, GOAT CHEESE and BACON SPRING ROLLS

serves four


200 grams smoked salmon, trimmings, chopped
4 bacon rashers, cooked until crispy then chopped
100 grams potatoes, boiled, drained and crushed
1 finely sliced red onion
8 basil leaves, shredded
100 grams goat cheese, crumbled
1 pinch salt and fresh ground black pepper
8 large rice paper wrappers
1 beaten egg
500 ml vegetable oil for deep-frying

To serve
1 jar chutney
1 mango, peeled and finely diced
1 tablespoon balsamic vinegar
3 tablespoons olive oil
1 tablespoon chopped chives
0.5 lemon juice
1 head curly endive

Mix together the smoked salmon, bacon, potato, onion, basil and goat's cheese in a bowl. Season with salt and freshly ground pepper, bearing in mind the saltiness of the smoked salmon and bacon.

Lay out the spring roll sheets and place a quarter of mixture along the bottom of each sheet. Brush the edges with beaten egg and roll up tightly into a spring roll shape, tucking in the edges.

Heat the vegetable oil in a wok or deep-fat fryer until 180ºC. Deep-fry the spring rolls until golden brown, remove with a slotted spoon or frying basket and drain on kitchen paper.

Mix together the chutney, mango, balsamic vinegar, olive oil, chives and lemon juice. Season to taste with salt and freshly ground pepper.

Arrange the fritters, dressing and endive on a serving plate and serve at once.


courtesy of: Andrew Nutter, Christmas Live, UKTV Food, Sky Channel 249, Virgin TV 260

1289. HAM, BACON and VEGETABLE FRIED RICE

4 cups steamed brown rice
100 grams diced ham
100 grams diced bacon
2 eggs
1/4 cup diced onion
1/2 cup boiled corn kernels
1/4 cup green peas
1 diced tomato
1 tablespoon sliced spring onion
1/2 tablespoon ground white pepper
2 tablespoons seasoning sauce
4 tablespoons vegetable oil
parsley for garnishing

Fry the onion in 3 tablespoons of oil over medium heat until tender. Add the bacon and ham. Fry until cooked and fragrant. Add the corn and peas. Mix together and season with seasoning sauce. Put the mixture into a bowl.

Fry the eggs in the remaining oil over medium heat. Break the eggs into small pieces. Add the steamed brown rice and tomato to the frying eggs. Add the ham mixture and mix everything together.

Put the fried rice on a serving plate. Garnish with parsley. Serve hot.


courtesy of: ThaiFoodPlus.com

1288. PAN-ROASTED CHICKEN, SQUASH and CHARD SALAD with BACON VINAIGRETTE

yields four servings


Chicken:
2 bone-in chicken breast halves
2 chicken leg quarters
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 teaspoons canola oil

Salad:
1 2/3 cups sliced Fuji apple
1 tablespoon fresh lemon juice
8 ounces Swiss chard leaves, thinly sliced
1 tablespoon butter
4 1/4 cups (1/4-inch) cubed peeled butternut squash (about 1 1/2 pounds)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper, divided
3 tablespoons maple syrup

Vinaigrette:
2 bacon slices, cut crosswise into 1/2-inch-thick pieces
8 ounces wild mushrooms, halved
2 garlic cloves, minced
3 tablespoons apple cider vinegar
1/4 cup fat-free, less-sodium chicken broth

Remaining ingredient:
3 tablespoons walnuts, toasted and coarsely chopped

Preheat oven to 400°.

To prepare chicken, loosen skin from breast halves and leg quarters by inserting fingers, gently pushing between skin and meat. Combine 1/2 teaspoon salt and 1/4 teaspoon black pepper; rub salt mixture evenly under loosened skin. Heat oil in a large ovenproof skillet over medium-high heat. Add chicken, skin side down, to pan; cook 5 minutes or until brown. Bake at 400° for 28 minutes or until a thermometer registers 165°. Remove chicken from pan; let stand 10 minutes. Discard skin. Place a zip-top plastic bag inside a 2-cup glass measure. Pour drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into a bowl, stopping before fat layer reaches opening. Reserve drippings and 2 tablespoons fat; discard remaining fat.

To prepare salad, combine apple, juice, and chard in a large bowl; toss to coat. Melt butter in a large skillet over medium-high heat. Add squash to pan; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Cook 10 minutes or until tender, turning to brown on all sides. Remove from heat; stir in maple syrup. Add squash mixture to apple mixture. Sprinkle salad with remaining 1/8 teaspoon black pepper; toss.

To prepare vinaigrette, heat reserved 2 tablespoons chicken fat in pan over medium heat. Add bacon to pan; cook 4 minutes or until crisp, stirring occasionally. Add mushrooms and garlic to bacon mixture; cook 3 minutes, stirring frequently. Stir in cider vinegar, scraping pan to loosen browned bits; cook 1 minute or until liquid evaporates. Stir in reserved chicken drippings and broth; bring to a boil. Remove from heat. Arrange 2 cups apple mixture on each of 4 plates; drizzle each serving with 1/4 cup vinaigrette. Top each serving with 1 chicken breast half or 1 leg quarter, and sprinkle each serving with 2 1/4 teaspoons walnuts.


courtesy of: Eric Ripert, Cooking Light, October 2008

1287. FOIE GRAS and SCALLOP and BACON SALAD with MUSCAT WINE DRESSING

serves one


For the dressing
200 ml muscat wine
150 grams unsalted butter
salt
150 grams tranche of duck foie gras
2 large hand-dived scallops
1 tablespoon vegetable or olive oil

For the salad
mixed leaves
½ orange, in segments
1 tablespoon shallots, diced
1 tablespoon lentils, cooked
1 tablespoon tomato concassé
1 tablespoon pine nuts, toasted
walnut vinaigrette (four parts walnut oil to one part vinegar)
30 grams bacon, grilled and crumbled

To make the dressing, bring the Muscat to the boil. Ignite to burn off alcohol. Whisk in butter. Return to boil and season. Keep warm.

Put the oil in a pan and when hot sear the foie gras on both sides. Place the foie gras on buttered paper, put it into the oven and cook until just tender inside.
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Sear the scallops on both sides in hot oil and butter.

In a separate bowl, mix the salad ingredients together and then place in the centre of plate. Drain the foie gras and scallops and place on top of salad. Pour dressing around plate and serve.


courtesy of: Clive Dixon | Caterer Search, Quadrant House, The Quadrant, Sutton, Surrey, SM2 5AS, UK

1286. SPRINGTIME RAGOUT of BACON, FAVA, PEAS and GREEN GARLIC

serves 4-6


3 cups of fava beans
1 cup of peas
1 stab of thick cut bacon, cut into strips
3 sprigs of rosemary
4 sprigs of fresh mint
1 laurel leaf
3 sprigs of thyme
1 tomato, diced
1 onion, diced
3 young potatoes, chopped into cubes
3 green garlic, diced into large chunks
½ cup of white wine
olive oil
salt and pepper

In 2 tablespoon of oil, sauté bacon strips until crispy. Remove bacon. In the bacon oil, sauté potato cubes until golden brown and set aside. In same oil, sauté onions and green garlic until soft and add diced tomatoes. Simmer for 5-7 minutes.

Add fava, potatoes, bacon, herbs and white wine. Bring to a boil then lower heat to allow for a slow simmer. Cook covered for about 10 minutes, adding water when necessary. Don’t stir too much to avoid breaking the beans.

Add peas and continue cooking for another 7-10 minutes or until peas are soft but not mushy. Salt and pepper to taste.


courtesy of: Chow, 235 2nd Street, First Floor, San Francisco, California 94105

1285. LIMA BEAN SOUP with PARMESAN BACON CRISP

2/3 cup diced onion
3 tablespoons butter
1 tablespoon olive oil
1/3 cup diced carrot
1/3 cup diced celery
3 cups lima beans, thawed
1 apple peeled, cored, pitted and sliced
4 cups chicken broth
Salt and freshly ground black pepper

Parmesan Bacon Crisp

1/2 cup grated Parmesan
1/4 cup fully cooked crumbled bacon
Sour cream, for plating, optional

Preheat oven to 400 degrees F.

In a large heavy-bottomed pot, cook onion in butter and oil over medium heat until translucent about 10 minutes. Add the carrot and celery and cook another 5 minutes.

While vegetables are cooking, place lima beans in boiling water and cook until very soft about 10 minutes. Drain lima beans and add to the pot with the sliced apple. Pour in the chicken broth. Lower heat and simmer an additional 5 minutes. Then puree with a hand blender. Season with salt and pepper, to taste.

For the Parmesan Bacon Crisp: Line a cookie sheet with aluminum foil and spray with cooking spray. Make 4 to 5 lines with the Parmesan, about 1-inch wide and 4-inches long. Sprinkle with bacon. Bake for about 7 to 10 minutes or until golden and crisp. Remove from oven and let cool. Peel crisp from foil and serve with soup.


courtesy of Paul McCullough | Fine Living

1284. HASH BROWN CASSEROLE with BACON, ONIONS and CHEESE

serves 4-6


6 center-cut bacon slices
1 cup chopped onion
2 garlic cloves, minced
1 (32-ounce) package frozen Southern-style hash brown potatoes
1 cup sharp white cheddar cheese, divided
1/2 cup chopped green onions
1/2 cup sour cream
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 can condensed 98% fat-free cream of chicken soup, undiluted

In a large pan over medium heat, cook bacon until crisp. Place the bacon on a couple paper towels to drain and then crumble. Discard drippings in pan. Add 1 cup onion and garlic to pan; cook for 5 minutes or until tender, stirring frequently. Stir in the potatoes; cover and cook for 15 minutes, stirring occasionally.

Combine crumbled bacon, 1/4 cup cheese, green onions, sour cream, salt, pepper, and soup in a large bowl. Add potato mixture; toss gently to combine. Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with remaining 3/4 cup cheese. Cover with foil coated with cooking spray. Refrigerate 8 hours or overnight.

Preheat oven to 350°.

Before baking, remove the dish from the refrigerator and let sit at room temperature for 15-20 minutes. Bake covered for 30 minutes. Uncover and bake an additional 30 minutes or until bubbly around edges and cheese begins to brown.


courtesy of: Joe, Culinary in the Desert, Minneapolis, Minnesota

1283. WALLEYE CHEEK CHOWDER with BACON

1/2 cup chopped onions
2 1/2 cups diced potatoes
1 cup chopped celery
1 cup chopped carrots - thin
2 teaspoons salt
1 cup milk
1 cup light cream
1/4 teaspoon pepper
4 slices bacon
1 lb of walleye cheeks (cut smaller if desired)

Fry bacon & keep drippings. Cook potatoes, carrots & celery in 2-3 cups of water until almost tender. Cook onions in bacon drippings. Add onions, cheeks & crumbled bacon to vegetables and water and simmer 10 minutes, add salt & pepper. Stir in milk & cream. Bring back to simmer for 30 minutes stirring occasionally.


courtesy of: The Michigan Sportsman, iGreatLakes.com, PO Box 930291, Wixom, Michigan 48393

1282. CRAYFISH and BACON SAVORY

3 fresh crayfish boiled
6 pieces of buttered toast
a little seasoning
6 rashers of bacon

Cut the bacon into small pieces and fry gently in a frying pan. Cut up crayfish into small pieces and add to the bacon when there is enough fat in the pan for them not to stick. Fry for a few minutes, season, and spoon mixture onto the buttered toast.


courtesy of: The Green Chronicle

1281. ROAST GROUSE with BREAD SAUCE, BACON SALAD and GAME CHIPS

serves four


2 grouse
1 tablespoon vegetable oil
A couple of good knobs of butter
60-70 grams unsliced smoked streaky bacon, cut into 1/2cm cubes
handful of small salad leaves
flour for dusting
1/2 tablespoon good quality red wine vinegar
2 tablespoons walnut oil

For the bread sauce
1 small onion, peeled and halved
50 grams butter
3 cloves
1 bay leaf
500 ml milk
Pinch of ground nutmeg
120 grams fresh white breadcrumbs
salt and pepper

First make the bread sauce: finely chop half the onion and cook it gently in half the butter until soft. Stud the other half with the cloves, pushing them through the bay leaf to anchor it. Put the milk, nutmeg and studded onion in the saucepan with the cooked onion and bring to the boil. Season and simmer for 10–15 minutes.

Remove the pan from the heat and leave the sauce to infuse for 30 minutes or so. Take out and discard the studded onion. Add the breadcrumbs and return one-third of the bread sauce from the pan into a blender and process, then return to the pan and add the remaining 25g butter. Stir until the sauce has amalgamated, check and correct the seasoning and transfer to a shallow container so the sauce is about 1cm thick, leave to cool and place in the fridge for a few hours until set.

Preheat the oven to 220/gas mark 7. Season the grouse, rub with the softened butter then place in a tray and roast for 15 minutes, keeping the grouse pink. Turn the set bread sauce out on to a board and cut into four pieces. Heat the vegetable oil in a frying pan and cook the bacon for 3-4 minutes until crisp. Remove with a slotted spoon, then coat the set bread sauce in flour. Add the rest of the butter to the pan and fry the slices of bread sauce on a medium heat for 2-3 minutes on each side until golden. Remove the breasts and legs from the grouse and shred up any bits of meat that are left on the bone and toss through the salad with the bacon and lightly dress and season. Slice the breast and arrange on the bread sauce then arrange on plates with the salad with a few crisps in among the salad leaves.


courtesy of: Mark Hix, The Independent, Saturday, September 22, 2007

1280. CHUNKY BACON and CUCUMBER SALAD

serves two


1 tablespoon groundnut oil
6 long dried chillies
2 teaspoon Sichuan peppercorns
1 whole star anise (optional)
3½oz smoked bacon, cut into 1cm/½in thick pieces
1 red chilli, de-seeded, finely chopped
1-2 tablespoons Shaoxing rice wine or dry sherry
2 tablespoons clear rice vinegar or cider vinegar
2 tablespoons toasted sesame oil
7oz cucumber, halved lengthways, de-seeded and sliced into 1cm/½in thick wedges
pinch sea salt
1-2 pinches dried chilli flakes
1 tablespoon lime juice
1 tablespoon chilli oil
1 small handful fresh coriander leaves, roughly chopped
dry-roasted peanuts (optional)

Heat a wok until smoking and add the groundnut oil, then add the dried chillies and Sichuan peppercorns. Stir fry for a few seconds, or until fragrant. Add the star anise (if using), bacon lardons and chilli and stir fry for 2-3 minutes, or until the lardons have turned golden-brown at the edges. Add the rice wine or sherry, vinegar and sesame oil and stir-fry for a few seconds, then add the cucumber and stir-fry for a few more seconds. Season with sea salt, dried chilli flakes and lime juice, stirring well. Pile the stir-fry onto a serving plate, drizzle over the chilli oil, garnish with the chopped coriander, sprinkle over some peanuts, if using, and serve immediately.


courtesy of: Ching-He Huang, Chinese Food Made Easy, BBC Food

1279. BACON SALSA

3 strips of bacon, cooked well
1/2 sweet onion, chopped
1/2 green bell pepper, coarsely chopped
1/4 cup fresh cilantro
5 slices pickled jalapeno peppers, or to taste
6 fresh tomatoes, quartered
2 teaspoons olive oil
2 teaspoons red wine vinegar
1-2 teaspoons of bacon salt
1/2 lime, juiced
dash salt

Eat 1.5 slices of bacon while dicing the remaining 1.5 slices into small pieces. Place onion, bell pepper, cilantro, and jalapeno peppers into a food processor. Pulse until finely chopped. Add tomatoes and bacon, and pulse A FEW TIMES until the tomatoes are coarsely chopped - be careful not to over chop. Place in a plastic bowl/container with a tight fitting lid. In another bowl whip together the oil, vinegar, lime juice, salt and bacon salt. Pour over tomato mixture. Stir well. Refrigerate for at least one hour.


courtesy of: The Official Bacon Salt Blog

1278. SKILLET GREEN BEANS, TOMATOES and BACON

makes 8 servings


6 slices bacon, cut into 1-inch pieces
1 large onion, chopped
1 lb. fresh green beans, trimmed, cut into 1-1/2-inch pieces
1/2 cup chicken broth
1/4 teaspoon pepper
4 medium plum tomatoes, chopped

Cook bacon in large skillet on medium heat until crisp, stirring occasionally. Transfer bacon with slotted spoon to paper towels to drain, reserving drippings in skillet.

Add onions to drippings in skillet; cook and stir 6 min. or until lightly browned. Add beans, broth and pepper; mix well. Bring to boil. Reduce heat to medium-low; cover. Simmer 40 min. or until beans are tender.

Stir in tomatoes; increase heat to medium-high. Cook 3 min. or until tomatoes are heated through. Transfer to serving dish. Sprinkle with bacon. Serve warm.


courtesy of: Kraft Foods

1277. PHEASANT WRAPPED in BACON with BREAD SAUCE, RED CABBAGE and DEVILS ON HORSEBACK

serves 2


1 pheasant
4-5 rashers of bacon
3 sprigs thyme
1 pint milk
½ medium loaf white bread
2-3 pinches of thyme
1 onion, peeled and sliced
5 cloves
2 star anise
6 peppercorns, lightly crushed
1 bay leaf
25 grams butter
½ medium cabbage
125 grams butter
60 ml malt vinegar
170 grams demerara sugar
4 prunes
2 slices bacon
salt and freshly ground black pepper

Preheat oven to 190c. Season the bird well. Wrap the bacon all over to prevent the meat from drying out and secure with either cocktail sticks, or by tying with string. Drizzle a little olive oil over the bird and sprinkle over some fresh thyme. Roast, basting occasionally, for 25 –35 minutes, depending on the size of your bird. Remove the pheasant from the oven and rest the bird breast side down (to catch the juices), set the bacon to one side. Finely slice the cabbage and place in an oven–proof pan. Pour over the vinegar, sugar and butter and mix well. Place on the heat and allow to come to the boil. Cover with a sheet of greaseproof paper and bake in the oven at 180c for approximately 45 minutes – the cabbage should be cooked but still have a bit of bite. Remove from oven, taste and alter seasoning if necessary. Remove the crusts from the bread and cut into rough cubes. Transfer to a food processor, season with a little salt and pepper and ‘pulse’ until well crumbed. Add the thyme flowers and blend again. Sweat the onion in a little butter, add the cloves, star anise, crushed peppercorns and the bay leaf. Pour over the milk and bring to the boil. Taste and season if necessary. Strain the milk through a sieve – using a wooden spoon to push through as much of the flavor as possible. Return the infused milk to the heat and gradually add the breadcrumbs until you’ve reached your preferred consistency. Finally, whisk through the butter to add a little extra richness and gloss. For the devils on horseback, simply slice the bacon in half lengthways and wrap around the prunes securing with a cocktail stick. Pan fry in a little olive oil until the bacon is crispy and prunes have softened. Serve a leg and breast of pheasant along side the bread sauce, red cabbage and devils on horseback.


courtesy of: Gordon Ramsay, The F Word

1276. SWEETBREAD, BACON and MUSHROOM BROCHETTES

serves eight


1 pound veal sweetbreads, rinsed thoroughly
lightly salted water for soaking
veal or poultry stock to cover
1 tablespoon fresh lemon juice
1½ tablespoons unsalted butter
2 shallots, minced
1½ tablespoons flour
1½ cups brown veal stock
3 tablespoons capers, rinsed
1½ tablespoons malt vinegar
salt and black pepper to taste
8 slices lean smoked bacon, precooked until partially done but still pliable, cut into squares
16 medium crimini or button mushroom caps
8 wooden skewers, soaked in warm water for 30 minutes
½ cup unsalted butter, melted
2 garlic cloves, very finely minced
salt and pepper to taste
1½ tablespoons parsley, chopped
2 teaspoons fresh thyme, chopped
2 ounces dry unseasoned breadcrumbs

Soak the sweetbreads in lightly salted water for 2 hours. Drain, place in a saucepan, cover with veal stock, add the lemon juice, and bring to a boil. Reduce the heat and simmer for 15 to 20 minutes, or until the sweetbreads turn opaque and are firm.

Rinse the sweetbreads under cold running water until cool enough to handle. Remove any gristle and veins and as much membrane as possible.

Place the dressed sweetbreads under a weighted plate for several hours, refrigerated.

Cut the pressed sweetbreads into 1-inch squares and reserve.

Melt the butter in a skillet over medium heat and sauté the shallots until soft. Add the flour and stir well to form a light roux.

Slowly whisk in the stock and bring to a boil while stirring. Reduce the heat to a simmer, then stir in the capers and vinegar. Season with salt and pepper. Reserve warm for service.

To assemble the skewers, alternate the sweetbread cubes, bacon squares and mushroom caps on 8 soaked wooden skewers and reserve.

Mix the butter, garlic, salt and pepper, parsley, and thyme together to form a basting mixture.

Brush the skewers with the basting mixture and broil or grill the skewers for 10 minutes, while basting and turning, using medium heat. Place on a platter and allow to rest 5 minutes.

Place the breadcrumbs in a nonstick skillet over medium heat. Add any remaining basting butter to the crumbs and sauté the crumbs to lightly brown.

For each serving, remove the wooden skewer and place the sweetbreads, mushrooms, and bacon on a small plate. Dust with browned breadcrumbs. Top with warm caper sauce.


courtesy of: The Appetizer Atlas: A World of Small Bites by Arthur L. Meyer and Jon M. Vann. Wiley, 2003

1275. BACON, APPLE and FENNEL STUFFING

makes 10 servings


1 pound applewood-smoked bacon slices, coarsely chopped (about 4 cups)
2 3/4 cups (or more) low-salt chicken broth, divided
1/4 cup (1/2 stick) butter
4 cups finely chopped onions
6 cups 1/2-inch pieces peeled cored sweet-tart heirloom apples (such as Arkansas Black; about 5 large) or other sweet-tart apples (such as Pink Lady)
2 cups finely chopped fresh fennel bulbs
1 cup finely chopped celery
1 teaspoon coarse kosher salt
3/4 teaspoon freshly ground black pepper
3 large eggs, beaten to blend
2/3 cup chopped fresh Italian parsley, divided

Preheat oven to 350°F. Spread bread cubes on 2 large rimmed baking sheets. Toast until light golden and crisp around edges, about 20 minutes. Cool completely.

Preheat oven to 425°F. Combine bacon and 4 cups water in large saucepan; bring to boil. Reduce heat; simmer 10 minutes.

Drain, discarding liquid. Place bacon in large roasting pan. Pour 2 cups chicken broth over. Roast until broth evaporates and bacon begins to crisp around edges, stirring occasionally, about 45 minutes.

Meanwhile, melt butter in large nonstick skillet over medium-high heat. Add onions and 1 cup water; bring to boil. Reduce heat to medium; simmer until water evaporates, stirring occasionally, about 15 minutes. Reduce heat to medium-low; sauté until onions are soft, about 5 minutes longer.

Remove roasting pan with bacon from oven; reduce oven temperature to 375°F. Mix cooked onions, apples, fennel, and celery into bacon in roasting pan. Roast until apples and all vegetables are tender, stirring occasionally, about 1 hour. Cool slightly. DO AHEAD: Can be made 1 day ahead. Store toasted bread in large resealable plastic bags. Chill bacon-apple mixture uncovered until cool, then cover and keep chilled. Let stand at room temperature 1 hour before continuing.

Preheat oven to 375°F. Butter 13x9x2- inch glass baking dish. Combine toasted bread, 3/4 cup chicken broth, and bacon apple mixture in very large bowl. Mix in 1 teaspoon coarse salt and 3/4 teaspoon pepper. Mix in eggs, then 1/2 cup parsley. Add more chicken broth by 1/4 cupfuls if mixture is dry. Transfer to prepared dish. Cover dish with buttered foil; bake 35 minutes. Uncover; bake until top is browned, about 30 minutes longer. Sprinkle with remaining parsley.


courtesy of: Nancy Oakes & Pamela Mazzola, Bon Appétit, November 2008

1274. BACON-WRAPPED SHRIMP SKEWERS with RED ONION, PINEAPPLE and CHIPOTLE PEPPERS

serves 4


8 wood or metal skewers
12 large raw shrimp, peeled and deveined with tail on.
6 slices bacon, cut in half
1 small red onion, cut into 1-inch squares
1 pineapple, peeled, cored and cut into 1-inch cubes
1 to 2 tablespoons vegetable oil
1 cup barbecue sauce
1 to 2 tablespoons puréed canned chipotle peppers
2 tablespoons honey
1/4 cup chopped cilantro
1 lime, cut into wedges

If using wood skewers, soak in water for at least 30 minutes. Wrap each shrimp in a half piece of bacon. Thread 3 shrimp per skewer, for a total of 4 skewers. Alternately thread red onion and pineapple onto the remaining 4 skewers.

Heat a grill or grill pan to medium heat. Brush grill grate lightly with oil. Grill shrimp and bacon skewers about 4 to 5 minutes per side, until bacon is crisp (not burnt) and the shrimp is pink and juicy. Grill pineapple and onion skewers 5 minutes per side, until onions are tender and pineapple is browned and caramelized.

Mix BBQ sauce with chipotle purée and honey. Brush skewers with sauce on both sides, about a minute or two before they are done, leaving them on just long enough for the sugars to caramelize. Garnish with cilantro and lime wedges.


courtesy of: Whole Foods Market, Whole Foods Market, Inc., 550 Bowie Street, Austin, Texas 78703-4644

1273. BAKED BEANS with BACON and RED ONIONS

yields four servings


6 cups prepared barbecued baked beans, any brand -- the large can
3 slices bacon, chopped, 1/2-inch pieces
1 medium red onion, finely chopped
1/4 cup brown sugar, a couple of handfuls
1 teaspoon coarse black pepper
2 tablespoons chopped parsley leaves, optional

Preheat oven to 425 degrees F. Pour beans into casserole dish and place in oven. In a small nonstick skillet, cook bacon over medium high heat 2 to 3 minutes. Add onions and cook 3 minutes longer. Slide the beans out of the oven. Scatter the onions and bacon around the beans. Sprinkle the brown sugar and black pepper over the onions. Bake beans with toppings 10 minutes longer. Garnish the beans with parsley and serve.


courtesy of: Rachael Ray, "Pennywise and Clock Smart," 30 Minute Meals

1272. BACON, MACADAMIA and CURRANT STUFFING

60 grams butter, chopped
60 ml olive oil
2 large brown onions, finely chopped
3 garlic cloves, crushed
250 grams bacon, chopped
3/4 cup currants
5 cups fresh breadcrumbs, made from day-old bread
3/4 cup macadamia nuts, roasted, chopped
salt and pepper, to taste

Preheat oven to 390F. Using a large frying pan, heat butter and oil over medium heat. Add onions, garlic and bacon. Cook, stirring occasionally, for 10 minutes or until onions are soft. Add currants and cook another 3 minutes. Combine breadcrumbs and nuts in a large bowl and add bacon mixture. Season with salt and pepper. Mix until combined (use your hands rather than a spoon or other utensil). Press mixture into lightly greased 1/3-cup muffin holes. Bake for 20-25 minutes - stuffing should be firm to touch in the center and golden around the edges. Serve warm or at room temperature with turkey or pork.


courtesy of: Day Recipe