1332. JERK CHICKEN BREAST stuffed with BACON and BANANA

makes one serving

one free-range chicken breast
one soft cooked strip of bacon
approximately 1/3 peeled banana
2 scallion sprigs

Jerk Marinade:
1 1/2 teaspoon dry ground pimento
1 teaspoon minced fresh thyme
1 teaspoon dry ground ginger
1 teaspoon garlic, finely minced
1 teaspoon scotch bonnet pepper, finely minced
2 tablespoons yellow onion, minced
1 tablespoon scallion, minced
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup Jamaican dark rum
1/2 cup cola
cooking oil
salt and pepper to taste

Heat a saucepan, add a small amount of oil to cover the bottom of the pan. Heat the oil and then sweat the onion. Add the scallions, garlic, peppers, ginger and dried spices. Sweat these briefly and then flame with the rum. When the flame dies, add the cola and simmer until it is near dry, like a paste. Stir frequently. Allow to cool. Make a slit in one end of the chicken breast and cut the inside of the breast so as to make a hollow. Be careful not to cut through the breast. Wrap the partially cooked bacon around the piece of banana and insert it into the hollow of the chicken breast along with the two scallion sprigs. Rub the cooled jerk paste over the chicken breast until it is well coated. Allow to marinate overnight for best result. Grill over medium heat until chicken breast is cooked through. For best presentation, cut in two and cock on plate. Serve with a warm Rum and cola tomato chutney and grilled yams wedges.


courtesy of: Epicurious.com, June 11, 2005

1331. BACON-WRAPPED TURKEY BREAST with HAZELNUT MOLE

yields 12 servings


1/2 cup fresh Italian parsley leaves
1/4 cup olive oil
3 1/2 tablespoons fresh lime juice
3 large garlic cloves, peeled
2 tablespoons adobo sauce from canned chipotles
2 bay leaves
2 teaspoons Worcestershire sauce
1 teaspoon dried thyme
1/2 teaspoon whole black peppercorns
2 2-pound skinless boneless turkey breast halves


2 pounds applewood-smoked bacon slices
Hazelnut Mole (recipe below)
Chopped fresh parsley

Combine first 9 ingredients in processor; blend until marinade is almost smooth. Rub marinade all over turkey breast halves. Place turkey in 13x9x2-inch glass baking dish; pour remaining marinade over. Cover and chill overnight.

Remove turkey from marinade, allowing some marinade to cling to turkey. Sprinkle turkey with salt and pepper. Place 1 pound bacon slices side by side on work surface, overlapping slightly. Place 1 turkey breast half, rounded side down, atop bacon. Wrap bacon around turkey breast, stretching slices slightly to cover turkey. Secure with toothpicks to hold bacon in place, then tie with kitchen string to secure bacon. Remove toothpicks. Repeat with second turkey breast half and remaining bacon. Place turkey breasts on large rimmed baking sheet. (Can be prepared 1 day ahead. Cover tightly with plastic wrap and chill.)

Preheat oven to 375°F. Place turkey in oven and roast 25 minutes. Reduce oven temperature to 325°F and roast until instant-read thermometer inserted into thickest part of turkey registers 155°F, about 35 minutes. Remove from oven; let turkey rest 15 minutes (internal temperature will reach 162°F).

Cut turkey breasts crosswise into 1/3-inch-thick slices. Ladle generous amount of Hazelnut Mole on large platter. Arrange turkey slices atop mole; sprinkle with parsley and serve.


Hazelnut Mole

makes about 8 cups


6 tablespoons vegetable oil
6 large garlic cloves, peeled
8 ounces hazelnuts with skin (about 2 cups)
1 1/2 large ripe plantains, peeled, cut into 1/2-inch-thick rounds
1 1/2 pounds Red Delicious apples, peeled, quartered, cored
1 medium-size white onion, thickly sliced
13 dried guajillo chiles (about 2.5 ounces), stemmed, cut open, seeds and veins removed
3 dried ancho chiles (about 1.5 ounces), stemmed, cut open, seeds and veins removed
3/4 cup prunes (about 4 ounces)
7 whole cloves
6 whole allspice
1/2 teaspoon coriander seeds
1/2 teaspoon aniseed
1/2 teaspoon cumin seeds
1 cinnamon stick, broken in half
2 5- to 6-inch-diameter corn tortillas
9 cups (or more) low-salt chicken broth
2 tablespoons apple cider vinegar

Heat oil in large deep nonstick skillet over medium heat. Add garlic to skillet; sauté 2 minutes. Using slotted spoon, transfer garlic to large bowl. Add hazelnuts to skillet; sauté until golden, about 3 minutes. Using slotted spoon, transfer to bowl with garlic. Add plantains and sauté until light golden, about 3 minutes. Using slotted spoon, transfer to same bowl. Add apples; sauté until beginning to soften, about 5 minutes. Using slotted spoon, transfer to same bowl. Sauté onion until golden, about 3 minutes; transfer to same bowl (no oil will remain in skillet). Working in batches, sauté a few chiles at a time in same dry skillet, 10 seconds per side; transfer to same bowl. Sauté prunes 2 minutes; transfer to same bowl. Add all spices to skillet and stir 30 seconds. Transfer to same bowl.

Using tongs, turn tortillas over gas flame or in dry skillet over medium-high heat until black spots appear on both sides, about 1 minute. Crumble tortillas into same bowl. Add 9 cups broth to bowl; press down on all ingredients to submerge. Let soak 20 minutes.

Working in batches, puree contents of bowl in blender, adding more broth by 1/4 cupfuls if needed, until almost smooth. Transfer to heavy large pot and bring to boil, stirring occasionally. Reduce heat to medium-low; simmer mole 1 hour 45 minutes, stirring often and adding more broth by 1/4 cupfuls as needed to prevent scorching. (Mole will be very thick and will measure about 8 cups.) Stir in vinegar. Season mole generously with salt. (Can be made 4 days ahead. Cover and chill.)


courtesy of: Roberto Santibañez, Bon Appétit, December 2005

1330. CIDER-GLAZED BRUSSEL SPROUTS with BACON

6 Brussels sprouts, leaves only
2 ounces crispy smoked bacon lardons
2 ounces chicken stock
2 ounces apple cider
1 ounce roasted chicken jus
sea salt to taste
black pepper to taste

Pull leaves from Brussels sprouts down to the core (reserve core for other use). Saute sprout leaves with bacon just until color turns. Add chicken stock and cider and reduce until leaves are glazed. Season with salt and pepper. Serve.


courtesy of: Vinny Mocarski, Co-Chef, The Valley Restaurant at The Garrison, 2015 Route 9, PO Box 348, Garrison, New York 10524

1329. SAUTEED OKRA with HEIRLOOM TOMATOES and BACON

serves 6


5 slices bacon
1 pound okra, washed, trimmed, and sliced about 1/2 inch thick
1 large sweet onion (preferably Vidalia), cut into 1/3-inch wedges
coarse salt
freshly ground black pepper
4 medium heirloom tomatoes, cut into 1/2-inch wedges

In a large skillet, cook bacon over low heat until it is crisp and fat is rendered. Remove bacon and set aside. Add okra to skillet and cook, stirring frequently, over medium heat for 5 to 7 minutes. Add onion wedges, 1/2 teaspoon salt, and 1/4 teaspoon pepper, and cook, stirring, for 5 minutes. Add tomatoes and reduce heat to low. Continue cooking, partially covered, until tomatoes are just heated through, 3 to 4 minutes. Season with salt and pepper. Crumble bacon slices over tomatoes; serve warm.


courtesy of: The Gift of Southern Cooking by Edna Lewis and Scott Peacock, Knopf, 2003

1328. SWEET PEA GALETTES with BACON and SOUR CREAM

makes 24


Galettes:
5 slices bacon
2 cups peas
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
3/4 cup heavy cream
1/3 cup milk
3 tablespoons unsalted butter, melted
1 teaspoon lemon zest
1 tablespoon mint leaves
2 1/2 teaspoons kosher salt
3 large eggs, room temperature
2 teaspoons lemon juice

Canola oil

Garnish:
1/2 cup sour cream
1/4 teaspoon salt
1/2 teaspoon lemon juice

Cook Bacon: Preheat oven to 350°F. Put bacon on a cooling rack over a sheet pan. Transfer to the oven and cook until crisp, about 12 minutes. Let cool on the cooling rack. Once cool, chop 3 pieces into small 1/4” bits and transfer to a small bowl – will use later for batter. Chop remaining 2 pieces into 1/2” bits and place in a small bowl to be used for garnish. Set aside.

Blanch Peas: Prepare an ice bath and set aside. Bring a medium saucepan of water to a boil. Add 1 Tablespoon of salt and the peas. Return water to a boil; cook 1 minute. Using a skimmer, transfer the peas to a ice bath to stop the cooking and preserve their bright green color. Drain and pat dry with a towel.

Make Batter: In a large bowl, mix together flour and baking powder, and set aside. Transfer 1 cup of the peas to the jar of a blender. Add the cream, milk, melted butter, lemon zest, mint leaves and salt; blend for 20 seconds. Add eggs, and process a few seconds more, just until they are fully combined. Pour pea mixture into flour mixture, add the remaining peas and bacon (3 of the 5 pieces) and fold to mix. Add the lemon juice. Do not over mix or the galettes will be tough.

Cook Galettes: Pour a Tablespoon of canola oil a non-stick pan. Spread oil evenly in the pan. Working in batches, drop a heaping Tablespoon of batter into the pan, being careful not to overcrowd. Cook until the underside is golden, about 2 minutes. Turn pancakes over and cook until the other side is golden and the pancake is cooked through, about two minutes more. Transfer to a large serving platter.

Repeat with the remaining batter, adding more reserved fat as needed between batches. (If you run out of fat, use butter or canola oil).

Garnish: Combine the sour cream, salt and lemon juice.

Serve: Top each pancake with a dollop of sour cream and sprinkle with bacon. Serve immediately.


courtesy of: Parties That Cook, San Francisco Office: 601 Minnesota Street, Suite 115, San Francisco, California 94107, 1-888-907-COOK

1327. SCRAMBLED EGG, POTATO and BACON TOSTADAS

yields 6 servings


vegetable oil, for frying tortillas
12 (8-inch) corn tortillas
12 slices bacon (about 1 pound)
4 russet (baking) potatoes
1/4 cup water
1/2 stick (1/4 cup) unsalted butter
12 large eggs
1 bunch scallions, sliced thin
kosher salt and freshly ground black pepper
sour cream, as needed
chopped fresh cilantro sprigs, as needed
salsa

In a 10-inch heavy skillet heat 1/2 inch oil over moderate heat until hot but not smoking and fry tortillas, 1 at a time, turning with tongs, until pale golden and crisp, about 1 1/2 minutes. Transfer tortillas as fried with tongs to paper towels to drain and cool completely. Tortillas may be fried 1 week ahead and kept in an airtight container at room temperature.

Preheat oven to 350 degrees F.

In a shallow baking pan fitted with a rack, arrange bacon in 1 layer and cook in middle of oven, turning occasionally, until crisp. Transfer bacon to paper towels to drain. Then crumble bacon and set aside. (Bacon may be made 1 1/4 hours ahead and kept warm on baking sheet in turned-off oven.)

Peel potatoes and cut into 1/2-inch cubes. In a 12-inch non-stick skillet heat water and 2 tablespoons butter over moderate heat until butter is melted. Add potatoes and cook, covered, over moderately low heat 6 minutes. Remove lid and cook potatoes over moderately high heat, stirring occasionally, until golden and tender. Potatoes may be made 1 hour ahead and kept warm on baking sheet in turned-off oven.

In a bowl whisk together eggs, scallions, and salt and pepper, to taste. In a skillet, heat remaining 2 tablespoons butter over low heat until melted. Add eggs and cook, stirring and breaking up into bite-size pieces, until just cooked through—the key here is to cook them slow and low. Eggs may be made 45 minutes ahead and kept covered.

Spoon potatoes, bacon, and eggs onto tortillas and top with sour cream, scallion, cilantro, and salsa.


courtesy of: Sara Moulton | Gourmet Magazine

1326. FRUIT and BACON-STUFFED WILD GOOSE

yields 2 to 4 servings


1 wild goose, 3-1/2 lb to 4 pounds, dressed
1/2 teaspoon salt
1/8 teaspoon pepper
6 slices bacon
1 cup green onions, sliced
1/4 cup green pepper, chopped
1 (8-ounce) package herb-seasoned-stuffing mix
1-1/4 cup water
1 cup dried peaches, chopped
1/2 cup pitted dates, chopped
1 egg, slightly beaten

Remove giblets and neck from goose; reserve for other uses. Rinse goose thoroughly with cold water; pat dry. Sprinkle salt and pepper inside cavity of goose.

Cook bacon in a large skillet until crisp; remove bacon, reserving drippings in skillet. Crumble bacon, and set aside. Saute green onions and green pepper in drippings until crisp-tender.

Combine stuffing mix, bacon, green onions, green pepper, 1-1/4 cups water, peaches, dates, and egg, stirring well. Spoon mixture into goose cavity; close with skewers. Truss goose, and place breast side up on rack in a roasting pan. Insert meat thermometer in thigh, making sure it does not touch bone. Bake, uncovered, at 350 degrees F for 1 hour and 45 minutes or until meat thermometer registers 185 degrees F.

Spoon any leftover dressing into a lightly greased baking dish. Cover and bake at 350 degrees F for 40 minutes or until done.


courtesy of: Christmas from Spike's & Jamie's Recipe Collection

1325. SHRIMP, BACON SWEET PEA PUREE, FETA and POMEGRANATE TOSTADAS

1 1/2 thick-slices bacon, fat rendered off, crumbled or sliced
1 1/2 tablespoon canola oil
8 shrimp, peeled and deveined
1/4 teaspoon granulated garlic
fresh pomegranate seeds
crumbled feta cheese
2 fried corn tortillas (homemade preferably, although store bought will do)
fresh dill (optional garnish)
kosher salt and freshly cracked black pepper

Sweet Pea Puree:
1 teaspoon canola oil
1/2 yellow onion, diced
1 clove garlic, minced
1 cup frozen sweet peas
juice from 1/2 lemon
1/4 - 1/3 cup milk
kosher salt and freshly cracked black pepper

Make the sweet pea puree. Add canola oil to a small saute pan over medium heat. Once pan and oil are hot, add the onion. Sweat the onion over medium heat until soften, stirring occasionally, about 5 minutes. Add garlic to the pan. Cook for another minute. Add frozen peas to the pan. Raise heat to medium-high. Cook an additional 4-7 minutes or until peas have been heated through, stirring occasionally. Transfer mixture to a blender or food processor. Add 1/4 cup milk then blend until smooth. If necessary add more milk to achieve a moist, smooth puree. Season to taste with kosher salt and freshly cracked black pepper.

Add 1 1/2 tbsp canola oil to a medium-sized saute pan over med-high to high heat. Season all sides of shrimp with granulated garlic, kosher salt and freshly cracked black pepper. Once the pan is hot, just BEFORE the oil begins to smoke. add the shrimp to the pan in a single layer. Sear the shrimp for 1 1/2 minutes per side (3 minutes total) until just cooked through. Shrimp will be completely white and not longer translucent when fully cooked. Remove from heat a begin assembling tostadas.

To assemble, take one fried corn tortilla and spread a layer of pea puree over it. Gently layer shrimp, feta, bacon, pomegranate and dill over the pea puree. Repeat with second tortilla. Makes two tostadas. Serve immediately.


courtesy of: Food Porn Daily

1324. BAKED STUFFED MUSKRAT with BACON and CARROTS

serves four


1 muskrat
3 medium potatoes
2 tablespoons butter
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 teaspoon dried summer savory
1 cup finely chopped celery
2 large carrots
3 slices bacon

Clean and soak muskrat overnight in salted water (1 tbsp. salt to 1 qt. water). Cook potatoes and mash potatoes with the butter, season with 1/2 tsp. salt, 1/8 tsp. pepper, savory, and celery. Fill the muskrat with this stuffing and sew it up. Rub muskrat with 1 tsp. salt and 1/8 tsp pepper. Place on a rack in a roasting pan with the legs tied under the body. Place two large quartered carrots on the rack beside the muskrat. Place bacon on the back. Bake in a hot oven (400 degrees F).

After 10 minutes, pour two cups of hot water over the body and continue cooking for 45 minutes. Remove bacon the last 10 minutes to brown the back.


courtesy of: Desley A. Whisson, Extension Wildlife Specialist, Vertebrate Pest Ecology, Wildlife, Fish & Conservation Biology, UC-Davis

1323. BUTTER LETTUCE with BACON, DRIED CHERRIES and ROQUERFORT VINAIGRETTE

makes 6 servings


8 slices bacon, diced (about 3/4 cup)
3 tablespoons mayonnaise
2 tablespoons white wine vinegar
1/2 cup vegetable oil
1 cup crumbled Roquefort cheese (about 4 ounces)
2 large heads of butter lettuce, outer leaves removed (reserve for another use), remaining leaves torn into large pieces
1/2 cup dried cherries (preferably tart; about 3 ounces)

Sauté bacon in heavy medium skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to paper-towel-lined plate to drain. Whisk mayonnaise and vinegar in medium bowl. Gradually whisk in oil, then cheese. Season vinaigrette with salt and pepper.

Toss torn lettuce leaves, half of cherries and half of bacon with enough dressing to coat. Divide salad among 6 plates. Top with remaining cherries and bacon and serve.


courtesy of: Bon Appétit, December 2001

1322. DUCK CONFIT with FINGERLING POTATOES and BACON in BROTH

yields six servings


Duck Confit:
6 duck legs, cleaned, skin-on
5 cups rendered duck fat
6 garlic cloves, whole
2 stalks celery, sliced
1 carrot, sliced
1 onion, sliced
3 tablespoons Kosher salt

To Garnish:
8 fingerling potatoes, sliced
2 tablespoons canola oil
3 slices bacon, chopped
3 cloves garlic
2 cups greens, chopped
1 cup chicken stock
¼ cup dry cherries
salt, to taste

For the Duck Confit: In a deep aluminum pot, combine the duck legs, duck fat, whole garlic, celery, carrots, onion, salt. Cover the pot with foil and place in a 350°F oven for 2 ½ hours or until the meat begins to fall off the bone. Take the duck legs out of the fat, place them on a baking sheet and set aside.

To Garnish: Place the sliced potatoes on a parchment-lined baking sheet. Drizzle with canola oil and sprinkle with a little salt. Place them in the oven for twenty minutes or until soft, and set aside. In a large sauté pan, place the chopped bacon and render until the bacon is crisp. Add the sliced garlic, roasted potatoes, greens, and chicken broth and let the broth come to a boil. Place the sheet of duck legs back into the oven until the skin is crisp. Season the brothy mixture with salt and place it into a serving bowl. Place the crisp duck legs on top and sprinkle with the dried cherries.


courtesy of: Chef Brooke Williamson, Amuse Café, 796 Main Street, Venice, California 90291, (310) 450-1956

1321. CHORIZO-STUFFED BACON-WRAPPED GRILLED JALAPENOS

24 fresh jalapeno peppers
1 lb. fresh mexican chorizo sausage
24 slices sliced bacon
8 oz. queso fresco, white Mexican cheese or Monterey Jack cheese, shredded
8 oz. cream cheese, softened

Cook chorizo without casings in hot skillet over medium heat until cooked. Drain excess grease. Set aside. Combine white Mexican Cheese and softened cream cheese, and also set aside. Cut a slit in each jalapeno, starting near the crown and down to just near the tip. Making each pepper a small coin purse that you can squeeze open to clean out. With a very small spoon, scoop out the seeds and membranes. With a small spoon or your fingers, stuff the peppers half full of the cheese mixture. Add the chorizo to finish stuffing each pepper. Wrap the pepper, starting at one end and wrapping around to the opposite end, with one slice of bacon (smaller peppers may only require 1/2 slice). Secure bacon to the pepper with a toothpick at each end. Can make ahead of time, cover and refrigerate until time to grill. Preheat grill to medium hot heat. Grill peppers for 8-10 minutes, rotating on grill grate every 2 min. to evenly and thoroughly cook the bacon and roast the pepper. Let cool slightly, remove the toothpicks, and serve warm.


courtesy of: Brian Meagher, Hot Sauce Daily, Ocean City, Maryland, August 7, 2007

1320. FRIED SARDINES with BACON and SHISO

yields four first-course servings


3 large eggs, lightly beaten
1/4 cup plus 1 tablespoon all-purpose flour, plus more for dredging
1/4 cup plus 1 tablespoon arrowroot or rice flour
2/3 cup water
1 teaspoon sansho (Japanese pepper) or freshly ground white pepper
salt and freshly ground white pepper
6 fresh sardines ( 1/2 pound each), filleted, or four 6-ounce mackerel fillets, cut into 4-by-2-inch strips
6 slices of bacon, halved crosswise
6 shiso leaves, halved lengthwise, or 12 basil leaves
3 tablespoons fresh lemon juice
1 teaspoon finely grated lemon zest
1/4 cup grapeseed oil or vegetable oil, plus more for frying
2 medium Granny Smith apples, peeled and cut into matchsticks
4 Belgian endives, cored and cut into long thin strips

In a bowl, beat the eggs with the all-purpose flour and arrowroot. Mix in the water just until blended; do not overmix. Let stand for 30 minutes. In a small bowl, combine the sansho with 1 teaspoon of salt and 1/4 teaspoon of white pepper.

Set the sardine fillets, skin side down, on a work surface and season with salt and white pepper. Top each fillet with a half slice of bacon and a shiso leaf half. Roll up the fillets, starting at the wider end; secure each roll with a toothpick.

In a large bowl, combine the lemon juice and zest with 1/4 cup of the grapeseed oil. Season with salt and white pepper. Add the apples, toss to coat and refrigerate for up to 1 hour.

Preheat the oven to 300°. In a medium saucepan, heat 2 inches of grapeseed oil to 350° or until a bread cube turns golden in 1 minute. Dredge each sardine roll in flour and shake off the excess. Dip 4 of the rolls in the batter and fry until golden brown and crisp all over, about 4 minutes. Transfer to a rack set over a large baking sheet to drain. Keep warm in the oven while you dredge and fry the remaining rolls.

Add the endives to the apple salad and toss well. Arrange the salad on 4 plates and set 3 sardine rolls beside each salad. Dust with the sansho mixture and serve.


courtesy of: Tetsuya Wakuda, "The Art of Fusion," Food & Wine, September 1998

1319. FAVAS with BLOOD SAUSAGE and BACON

serves four


1 cup olive oil
8 oz. thick-cut bacon, 1 slice left whole and remaining slices diced
3 scallions, trimmed and minced
2 morcilla sausages, 1 cut into 1⁄2"-thick slices and 1 left whole
1 1⁄4 lbs. shelled fresh young favas (about 4 cups) from about 5 1⁄2 lbs. unshelled favas
1 teaspoon Pernod
1 bay leaf
leaves of 1 sprig fresh mint, minced
pinch sugar
salt

Put oil, diced bacon, and scallions into a heavy medium pot and cook over medium-high heat, stirring occasionally, until bacon is lightly browned, 6–8 minutes. Add sliced sausages and favas, stir well, and cook for 2–3 minutes. Add slice of bacon, whole sausage, Pernod, bay leaf, mint, sugar, and salt to taste.

Add enough cold water (about 1 cup) to pot to just cover beans and bring to a boil. Reduce heat to medium-low, cover, and simmer until favas are tender and have absorbed water, 15–20 minutes. Discard bay leaf and cut slice of bacon and whole sausage into 4 pieces each before serving.


courtesy of: Catalan Cuisine by Colman Andrews, Harvard Common Press, 1999

1318. SHAD ROE with BACON in BALSAMIC VINEGAR SAUCE

serves 2


1 pair shad roe
4-6 strips bacon
2 ounces olive oil
1 cup flour, all purpose
4 shallots, peeled and sliced
1/4 ounce thyme, fresh
3 cloves garlic
2 tablespoons black peppercorns, whole
1/2 cup balsamic vinegar
1 cup chicken stock
1 cup white wine
1/4 cup heavy cream
1/4 pound butter, chilled and cubed
salt and white pepper to taste

For the Roe: Carefully clean residual skin and fat from the roe while leaving the roe sac intact. Gently wrap 2-3 strips of bacon or pancetta around the roe. Refrigerate for about 20 minutes. Preheat oven to 350ºF. Pour about 2 ounces of olive oil into a sauté pan, heat until lightly smoking. Remove shad roe from refrigerator and roll in flour to coat. Place floured shad roe in the pan. Sauté until golden brown, turn over and repeat browning for other side. When both sides are brown, place in oven for about 10 minutes or until the roe is firm to the touch.

For the Sauce: In a small saucepan place the sliced shallots, thyme, garlic, whole black peppercorns, balsamic vinegar, chicken stock and wine. Reduce over medium heat until approximately 3/4 of original volume. Add heavy cream, continue cooking until reduced by half. Remove from heat and gently whisk in the butter piece by piece. Pour sauce through a strainer to remove all herbs, etc. Season with salt and pepper.

To Serve: Drain shad roe on paper towel. Pour the sauce on the plate and place roe on top. Can be served over sautéed spinach. Possible garnishes include chopped parsley and fresh bacon bits.


courtesy of: Chef Mike Valle, Catalina Seafood Company, Carle Place, New York

1317. SHORT RIB CHILI with BACON-WRAPPED TENDERLOIN TIPS

serves 6 to 8


FOR CHILI
6 pounds bone-in short rib
1 tablespoon olive or canola oil
1 large carrot
1 large onion
3 celery stalks
1 head garlic, split
3 ancho chilis, seeded
1 tablespoon chili powder
Salt and pepper to taste
3 cans beef stock
8 dashes Worcestershire sauce
2 cups red wine
1 tablespoon brown sugar

FOR BACON-WRAPPED TENDERLOIN
18 each, 2 oz tenderloin tips
18 each, slices of thinly cut smoked bacon
1 tablespoon blended oil
Salt and pepper to taste

FOR GARNISH
1/2 cup queso fresco or cheddar cheese
1/2 cup sour cream
1 bunch scallion (green and white separated)
1/2 cup cilantro

TO MAKE CHILI: Season short rib with salt, pepper and chili powder. In a braising pan heat oil, sear all sides of the short ribs, and remove. Add onion, carrots and celery to pan and roast till caramelized. Add garlic and chilies and cook an additional 5 minutes. Sprinkle all roasted vegetables with brown sugar and deglaze with red wine and beef stock. Add Worcestershire and place seared meat in the pan and cover.

Cook in 300-degree oven for 2 1/2 hours. Remove from oven--meat should be falling off the bone. With a ladle, remove any fat from the pan and ribs. Place ribs on a plate, and begin shredding into pieces once they're cool enough to handle. Strain remaining sauce from roasting pan and reduce by half in a skillet over medium-high flame. Once reduced, fold meat into sauce and season to taste.

TO MAKE BACON-WRAPPED TENDERLOIN: Wrap each tenderloin tip with a piece of bacon. Season with salt and pepper, and, in a sauté pan, cook the meat to desired wellness and until bacon is crisp.

TO ASSEMBLE: Place chili in a bowl and top with 3 tenderloin slices. Garnish each bowl with cheese, cilantro, a dollop of sour cream, and scallions.


courtesy of: Todd English, Epicurious.com, January 4, 2008

1316. BACON, ONION and BROWN LENTIL SKILLET

yields 4 servings


6 center-cut bacon slices
1 cup chopped onion
1 cup chopped carrot
1 cup chopped celery
1 teaspoon chopped fresh thyme
6 garlic cloves, minced
3 cups fat-free, less-sodium chicken broth
1 cup dried brown lentils
1 cup water
2 tablespoons chopped fresh parsley
1/4 teaspoon freshly ground black pepper

Cook bacon in a large nonstick skillet over medium-high heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Crumble bacon; set aside. Add onion to drippings in pan; sauté 5 minutes or until lightly browned. Add carrot, celery, thyme, and garlic; cook for 5 minutes or until crisp-tender. Add broth, lentils, and 1 cup water; bring to boil. Cover, reduce heat, and simmer 15 minutes or until lentils are just tender. Uncover and increase heat to medium-high; cook 6 minutes or until liquid almost evaporates. Remove from heat; stir in parsley and pepper. Sprinkle with bacon.


courtesy of: David Bonom, Cooking Light, October 2008

1315. BACON and EGG BREAKFAST PIE with OATS

serves 2 for a complete breakfast

Pastry
250 grams flour
60 grams oats
200 grams butter
160 grams sour cream
pinch salt

Filling
4 thinly sliced rashers traditionally smoked bacon (rind removed)
5 large eggs
1 tablespoon cream
2 tablespoon chopped flat leaf parsley
chives, cut

Pulse the flour and the butter to breadcrumb stage, then add the oats and pulse. Add 3/4 of the sour cream and pulse, adding the rest of the sour cream as necessary to bring it all gently together. Rest in the fridge for 20 minutes.

Line the base of 2 small spring form tins with baking paper and rub a little butter around the sides. Roll the pastry out on a lightly floured surface cut 2 even circles to line the tins with. Place in the fridge and allow to rest for 5-10 minutes. Take out of the fridge just a few minutes before you use so that it is easier to use, but doesn’t get warm.

Mix 1 egg with the cream and season with sea salt and freshly ground black pepper. Place 2 rashers of bacon around the side of each tin, pour a little of the egg and cream mixture into the base, then crack 2 eggs into each tin, top with a little more egg & cream mixture and season with salt and pepper and top with chopped chives. Bake in an oven previously heated to 180C for 22-25 minutes.

Remove from the oven, and leave to set for a couple of minutes before serving.


courtesy of: ABC TV: The Cook and the Chef, GPO Box 9994, Adelaide SA 5001, Australia

1314. BACON, CARROT, BUTTERBEAN and CORIANDER SOUP

6 rashers smoked streaky bacon, diced
4 rashers crispy cooked bacon
450 grams carrots, peeled and finely sliced
750 ml ham stock
150 ml white wine
1 teaspoon ground coriander
1 can butter beans, drained
1 small baguettes, cut into slices and toasted
1 large onion, peeled, thinly sliced
salt and pepper
pesto sauce

Dry fry bacon rashers for 2-3 minutes. Then add the onion and carrots to the pan and sauté for 2-3 minutes.

Pour in the stock and wine, sprinkle over the coriander and season with freshly ground black pepper. Then stir in the butter beans.

Simmer for 10-15 minutes until the carrots are soft and then stir in the chopped coriander, check the seasoning and adjust if necessary.

Spoon into warm bowls.

Put a little pesto sauce onto each of the baguette slices and arrange on top of the soup and finish off with a rasher of crispy bacon. Serve immediately.


courtesy of: CooksUnited.co.uk, pixelhouse GmbH, Felix-Rütten-Strasse 2, 53474 Bad Neuenahr-Ahrweiler, Germany, Tel: 0049-2641-91179-0

1313. PAN-ROASTED MAHI MAHI with BACON, AVOCADO and TOMATO SALSA

2 pieces of fresh mahi mahi
herb oil (recipe follows)
2 slices of bacon, cooked and crumbled or chopped
1 ripe avocado, diced
1 large ripe tomato, seeded then diced
1/4 cup cilantro, roughly chopped
juice from 1/2 large lime
kosher salt and fresh cracked black pepper

Preheat the oven to 350 degrees.

Make the salsa: In a bowl, add the avocado, tomato, cilantro, bacon, and lime juice. Mix thoroughly. Taste, then season with salt and pepper as necessary. Refrigerate the salsa while cooking the fish.

Preheat an oven-safe pan over high heat. Add 3 tbsp of herb and garlic infused oil to the pan. While the oil is heating, season both sides of the fish liberally with salt and pepper. Once the oil has just barely begun to smoke, place the fish in the pan flesh-side down. Cook over high heat for about 2 minutes or until the flesh has caramelized nicely and has released from the pan. Flip the fish and cook over high for another 1 minutes. Baste the fish with the herb oil using the oil pooling in the bottom of the pan or adding more if there isn’t enough in the pan. After a minute, place the pan into the 350 degree oven and bake the fish for another 4 minutes, until the mahi mahi is just cooked through and still utterly moist and delicious. (If you’re having a hard time flipping the fish and the fish is sticking to the bottom of the pan, the fish is not ready to be turn. This is the case when searing all meats - when the flesh releases naturally they are ready to be turned.) cook times may vary due to the thickness of the fillets Remove the fish from the oven and serve with the avocado salsa. Garnish the dish with a drizzle of infused oil.


courtesy of: What We're Eating

1312. BROCCOLINI, BACON and LEMON PASTA

serves 4


400 grams rigatoni
2 bunches of broccolini, trimmed and sliced
1/4 cup olive oil
4-6 rashers of bacon, remove rind, chopped.
2 cloves of garlic, sliced
1 tablespoon of lemon zest
1/2 cup of finely grated parmesan
sea salt

Place large saucepan of salted water on to boil. Once rolling boil is achieved, add pasta. One minute before pasta is cooked, add the broccolini. Cook for further one minute. Drain and keep warm - in the large saucepan. Heat 1 tablespoon of oil in frypan. Add bacon and cook for 3-5 minutes or until crispy. Add garlic and lemon zest and cook for one minute or until fragrant. Add to pasta and stir through, adding remaining oil and sea salt to taste. Add parmesan and toss to combine.


courtesy of: Cathode Recipes, Perth, Australia, Tuesday, November 4, 2008

1311. UKRAINIAN MILLET with BACON and MUSHROOMS

1 cup millet, soaked and cooked as above
1/4 lb non-cured bacon, chopped
1 small onion, chopped
1/4 to 1/2 pound fresh mushrooms, chopped
(portobellos or shiitakes are nice)

Put bacon in a skillet and saute gently until done but not crispy. Add a little butter or olive oil if bacon is very lean. Then saute the onion and mushrooms for a few minutes. Stir in the cooked millet. Serve.


courtesy of: Lynnet Bannion, LoveLandLocal, Loveland, Colorado

1310. BUTTERMILK BACON PRALINES

1 cup granulated sugar
1/2 cup packed light brown sugar
1/2 cup buttermilk
1 tablespoon light corn syrup
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
4 tablespoons unsalted butter
1/2 teaspoon vanilla extract
1 cup chopped pecans
1 cup whole pecans
1/2 teaspoon orange zest
4 slices bacon, cooked crisp and crumbled-make using the microwave for crispier bacon.

Again using a heavy bottomed deep saucepan, combine the sugars, buttermilk, baking soda and salt. Cook slowly over medium to medium high heat for about 20 minutes till the thermometer measures 240 degrees.

Remove from the heat and add the butter, vanilla, pecans, orange zest and bacon. Beat the mixture like the dickens using a wooden spoon until it gets smooth and creamy. Just be careful as the mixture is hot and you dont’ want to burn yourself. Drop by teaspoons onto waxed paper or a silicone mat. Let stand for about 30 minutes till cool and firm. Store in an airtight container with wax paper between layers.


courtesy of: Screen Doors and Sweet Tea: Recipes and Tales from a Southern Cook, by Martha Hall Foose | A Yankee in a Southern Kitchen

1309. BACON BUFFALO MEATLOAF

Sauce:
½ can tomato paste
½ teaspoon garlic salt
¼ of a green bell pepper finely diced

Loaf:
1 lb ground buffalo
½ of a green bell pepper finely diced
½ of a red bell pepper finely diced
½ of a white onion finely diced
1 egg
½ can of tomato paste
4 slices of bacon chopped
1 teaspoon garlic salt
1 teaspoon black pepper
1 teaspoon salt
(Optional) Swiss cheese broken into small “Chunks”

Preheat oven to 375 degrees

Sauce: Add water to tomato paste until you get a nice consistency and mix all ingredients together. A nice consistency would be one similar to ketchup.

Loaf:
Mix all ingredients together in a big mixing bowl. Form into round “loaves” on a nonstick pan. Paint some of your sauce on top of your loaves. Put in the oven and bake for 45-60 minutes. After cooked, paint some more sauce on top of your loaves and serve.


courtesy of: Song of Grok blog

1308. WHOLE ROAST CHICKEN, POTATO and BACON ROSTI and GLAZED VEGETABLES

serves four


For the poussin and mushroom farce:
4 poussins
3½ oz. button mushrooms
7 oz. shallots
2 oz. garlic
2 oz. thyme, finely chopped
3 teaspoons breadcrumbs
3½ oz. butter
1 oz. bacon
2 slices of bacon for wrapping

For the herb butter:
3½ oz. flat leaf parsley
2 cloves garlic
2 oz. butter
salt and pepper to taste

For the rosti:
2¼lb potatoes eg. Jersey Royals
3½ oz. bacon, fried off and diced
2 teaspoons cornflour
picked thyme

For the vegetable garnish:
1 bunch baby carrots
1 bunch baby turnips
1 bunch baby leeks
3½ oz. green beans

To prepare the poussin, take off the legs, cut off the carcass to leave the breast on the crown. Scrape away the wishbone and trim away the wing bone. Take the thigh bones out of the legs and trim off the knuckle of the drumstick (you can leave the bone in, but it won t leave you much room for the stuffing). Leave in the fridge until ready to fill with the mushroom farce.

For the mushroom farce:
Finely chop the mushrooms, shallots, bacon and garlic. Fry the bacon until the fat starts to run out on the bacon. Add the butter, garlic and shallots, cook for a few minutes and then add the mushrooms and thyme. Cook the mushrooms until they are soft, add the breadcrumbs and season. When cool fill the chicken legs. Note: The consistency should be pliable and not too crumbly and dry. Re-shape the legs then wrap in pancetta and secure with cocktail sticks.

For the herb butter:
Blend all the ingredients together in a blender until you have a brilliant green colour. Lift the breast skin off the poussin and fill with the butter. Pull the skin down, season and wrap in tin foil. Roast the legs and breast in a moderate oven (400F) for 20 minutes. Make sure the chicken is cooked before removing from oven. Leave to one side ready for serving.

For the rosti:
Peel and grate the potatoes, squeeze out any excess water, then add the bacon, thyme and cornflour. Season with salt and pepper. In a small frying pan heat up a little oil and add the potato mix. Fry on both sides to give colour.

For the vegetable garnish:
Make the emulsion by adding butter to a pan with water, heat up until the butter has melted, put to one side. Scrub clean all the vegetables, blanch and re-fresh in iced water. Top and tail the beans, blanch and re-fresh in iced water. Any green vegetables should be put into boiling water and then cooked. Other vegetables can be put into cold water and then brought to the boil.

To assemble the dish:
Warm up the chicken in the oven. Heat up the vegetables in a little melted butter. Warm through the rosti. Arrange neatly on the plate. Garnish with watercress.


courtesy of: Mark Bennett, Saturday Kitchen, BBC Food

1307. ROSTI with BACON, MUSHROOMS, ONION and HAVARTI

3 1/2 oz onions, sliced
3 1/2 oz mushrooms, sliced
3 1/2 oz smoked bacon, thinly sliced
2 tablespoons oil
6 slices havarti cheese
1 pinch dried thyme
6 large baking potatoes
1 tablespoon salt
butter, softened

Boil the potatoes in their skins for 20 mins, drain & leave to cool. Peel them & using a cheese grater, grate them into a large mixing bowl & sprinkle with salt. In a frying pan saute the bacon & onions & thyme. Add mushrooms & cook for about 5 mins until soft. Combine with the potatoes & mix carefully, taking care not to mash them too much. Heat oil in a frying pan & add 3 or 4 spoonfuls of the mixture (See cook's note at the bottom. Using a spatula, pat the mixture into a round flat cake. Brown it over a high heat. When the bottom side is cooked flip it over. Repeat with remaining potatoes to make 6 cakes. Put 1/2 tbsp of butter & a slice of cheese on each cake & melt under a hot grill or broiler.


courtesy of: Group Recipes, Food Social Network

1306. TAGLIATELLE with BACON and OYSTER MUSHROOM CREAM SAUCE

Pasta:
200 grams flour
2 eggs
1 teaspoon extra virgin olive oil
pinch paprika
pinch salt
flour and oil for cooking and preparing

Combine all above to a nice firm ball and wrap in glad wrap. Leave in fridge overnight. That way the dough matures and combines better. The next day, flour well and either use a pasta machine or roll dough out and cut strings. Bring water to boil with a bit of oil and salt. Cook pasta al dente and cool it down in running cold water.


Sauce:
40 grams oyster mushrooms
150ml cream
15 grams onions
100ml chicken stock
10 grams garlic
20ml beef stock
20 grams butter
50ml white wine
20 grams bacon, diced

Sauté onions, garlic, butter, mushrooms and bacon till everything has some color.
Add white wine and let simmer. Add cream, chicken stock and beef stock and reduce till creamy and thickish Then add pasta and toss.


courtesy of: Renee Stump, Gannets Restaurant, New Zealand | New Zealand Oyster Mushroom Suppliers & Growers, Marie & Graeme Price, 667 Te AhuAhu Road, Waimate North, R.D.3 Kerikeri, Northland, New Zealand

1305. PRINCE EDWARD ISLAND LOBSTER with OYSTER MUSHROOM, ASPARAGUS and BACON FINGERLING POTATO HASH, finished with MAPLE WINE-PEAN SABAYON

serves four


4 1-pound PEI lobsters
12 fingerling potatoes
1 bunch island asparagus
6 shallots, sliced
4 slices bacon, diced
2 bunches oyster mushrooms, torn
2 tablespoons olive oil
2 tablespoons unsalted butter

4 egg yolks, free-range organic
3 tablespoons brown sugar
3 oz Maple Rossignol wine
pinch zested lemon
chopped pecans

NOTE: If you’re not fortunate enough to live in or visit PEI, substitute the Rossignol Wine and brown sugar with 1 oz of Canadian maple syrup and 2 oz of your favourite Canadian white wine.


Fill pot with 2 to 3 inches of salted water and bring to a boil. Add the steamer basket containing lobsters and cover tightly. Cook for 15 minutes, making sure there’s still enough water in the bottom of the pot.

Once cooked, let cool and remove lobster meat from claws, tails, and knuckles. Set aside.

Blanch asparagus tips in boiling salted water for 2 minutes. Place in ice bath.

Slice fingerling potatoes into 1-inch pieces, add potatoes to salted water, bring to a boil, simmer for 1 to 2 minutes and drain.

In a saucepan over medium heat, start with bacon, then sweat mushrooms and shallots.

Add potatoes and olive oil. When bacon is cooked, add asparagus and finish with butter. Season to taste.

Bring a small pot of water to steam over medium heat. Whisk together all ingredients in a stainless-steel bowl until smooth.

Create a double boiler by placing the bowl over steaming water and continue to whisk until sabayon coats the back of a spoon, about 5 to 7 minutes. Add chopped pecans.

Place the lobster meat on a baking sheet, brush with whipped butter, and broil at 375°F until hot.

Place hash in the middle of the plate. Top with warm, butter-brushed lobster meat, and finish with sabayon.


courtesy of: Tidings Magazine, 5165 Sherbrooke West, #414, Montreal, Quebec, Canada, H4A-1T6

1304. PAN-ROASTED FINGERLING POTATOES with BACON

10 oz. fingerling, purple, or baby red potatoes
2 sliced bacon, chopped
2 cloves garlic, smashed
2 tablespoons chopped fresh parsley
salt and pepper

Scrub the potatoes, leaving the skin on, and then add to a pot of cold water. Bring the water up to a boil and cook the potatoes until they are just fork tender, 8-10 minutes. Allow to cool slightly. Cut each fingerling potato in half lengthwise. Sprinkle with salt and pepper.

Cook the bacon in a skillet or pot and remove with a slotted spoon when crisp. If there is more than a tablespoon of grease left in the pot, drain it so that only 1 Tbsp. remains.

To the pan, add the smashed garlic and stir around until fragrant. Add the potatoes, cut side down. Brown them until slightly crisp. Pluck out the garlic and stir the bacon back in. Top with chopped parsley.


courtesy of: BakeSpace.com

1303. WILD MUSHROOM PIZZA with GARLIC CONFIT and BACON

makes 4 servings


3 bacon slices, cut crosswise into 1/2-inch pieces
2 tablespoons olive oil
1/2 cup halved peeled large garlic cloves (about 2 1/2 ounces)
12 ounces assorted fresh wild mushrooms, thinly sliced
1/2 red bell pepper, cut into matchstick-size strips

1 10-ounce purchased fully baked thin pizza crust
1 cup (packed) mixed shredded Italian cheeses (about 4 ounces)

Cook bacon in large skillet over medium heat until golden, about 10 minutes. Using slotted spoon, transfer bacon to paper towels. Pour off drippings from skillet. Add oil and garlic to skillet. Cover and cook over low heat until garlic is golden, stirring occasionally, about 15 minutes. Add mushrooms and bell pepper; cover and cook over high heat until vegetables are tender, stirring often, about 5 minutes. Season with salt and pepper. (Can be made 8 hours ahead; chill bacon and vegetables.)

Preheat oven to 450°F. Place pizza crust on baking sheet. Sprinkle cheeses, then vegetable mixture and bacon over crust. Bake until cheeses melt, about 15 minutes. Remove from oven. Let stand 2 minutes. Cut into wedges and serve.


courtesy of: Bon Appétit, March 2000

1302. SPICY BACON BEAN DIP

4 slices bacon, crisply cooked
1 can refried beans with jalapenos
pinch of cayenne pepper (or to taste)
1 lb. Pepper Jack or Monterey Cheddar cheese, grated
1 onion, finely diced
1/2 teaspoon taco seasoning
2 tablespoons fresh parsley or cilantro, minced
4 cloves garlic, crushed or pressed
1 teaspoon olive oil

In a skillet, brown the bacon until crisp but not brown. Drain on and pat dry with paper towels. Crumble into small bits.

Peel garlic cloves. Put through a garlic press or crush with the side of a heavy knife, then finely mince.

In a medium saucepan, over low heat, sauté onions until clear. Heat garlic until lightly golden, pressing it into the oil to flavor it. Do not allow the garlic to brown.

Add remaining ingredients and bacon bits. Cook over low heat until the cheese has melted.

Serve warm with tortilla chips or toasted pita wedges and a side of salsa.


courtesy of: Cooks.com