1391. KRANSKY HOT POT with BACON and BRAISED CABBAGE

serves four

Hot Pot
1 tablespoon oil
1 onion, sliced
2 rashers bacon, rind removed, sliced
500 grams kransky sausage, cut lengthways then sliced
1/2 cup white wine
1 cup chicken stock
400 grams tin diced tomatoes
400 grams tin cannellini or borlotti beans, rinsed, drained

Braised Cabbage
2 tablespoons oil
2 cloves garlic, chopped finely
1 small red onion, sliced
1/2 green cabbage, shredded
250ml chicken stock

Heat oil in a heavy based pan, sauté onion, bacon and kransky until lightly brown. Add wine stirring till alcohol evaporates then add stock, cook for 1 minute, add tomatoes and simmer 5 minutes. Add beans, cover and simmer a further 10 minutes. Meanwhile repare cabbage by heating oil in a deep pan. Add garlic and onion and sauté for a few seconds. Add the sliced cabbage stirring to coat well with the oil. Gradually add the stock while stirring the cabbage until stock is absorbed and the cabbage cooks down this should take around 5-10 minutes. Cover for the last few minutes of cooking. Serve with kranksy hot pot. To serve, place braised cabbage onto plates top with kransky hot pot. Accompany with fresh crusty bread or with some creamy mashed potatoes.


courtesy of: Campbell's Australia, Locked Bag 55, Silverwater NSW 2128, Australia

1390. CARIBBEAN BEEF and BACON-STUFFED PLANTAINS

makes 4 to 6 servings


8 slices streaky bacon
3 semi-ripe plantains, peeled
¾ pound ground beef round
2 medium onions, finely chopped
2 ripe medium tomatoes, chopped
1 small green bell pepper, seeded and finely chopped
2 garlic cloves, minced
½ teaspoon dried thyme
salt and freshly ground black pepper to taste
peanut oil, for deep frying
2 large eggs, beaten

In a large, heavy skillet, fry the bacon over moderate heat till almost crisp, drain on paper towels, and crumble. Slice each plantain lengthwise into 4 strips, fry the strips in the bacon fat till just golden, about 10 minutes, and drain on paper towels. When cool enough to handle, shape each strip into a circle, secure with toothpicks, and set aside.

Brown the beef in the remaining fat, breaking it up, add the onions, tomatoes, bell pepper, garlic, thyme, crumbled bacon, and salt and pepper, and cook, stirring from time to time, till the vegetables are softened, about 15 minutes. Fill each plantain circle compactly with equal amounts of the stuffing and secure the edges as tightly as possible.

Heat about 2 inches of oil in the skillet to 375°F on a deep‐frying thermometer, dip the stuffed plantains into the eggs, and fry 2 minutes. Carefully turn the plantains over with a spatula and fork, fry till golden brown, 2 to 3 minutes, and drain briefly on paper towels. Serve hot.


courtesy of: The Bacon Cookbook: More than 150 Recipes from Around the World for Everyone's Favorite Food by James Villas. Wiley, 2007

1389. CHIMICHANGAS with BACON

1/2 lb. bacon, chopped
1 lb. top round steak, chopped
1/2 onion, diced
2 tomatoes chopped
1 can chopped green chilies
1 teaspoon salt
1 1/2 teaspoon oregano
1 to 2 teaspoons chili powder
2 tablespoons minced, fresh cilantro
12 large flour tortillas, warmed
vegetable oil
shredded cheddar
sour cream
salsa
shredded lettuce
sliced black olives

In skillet, cook bacon & grease breaking into pieces as it cooks. As bacon nears completion, add onion and saute. Lower heat & add chilies salt, oregano, chili powder and cilantro; simmer 2 to 3 minutes. Add cooked & shredded chicken and tomatoes, & mix well. Simmer 2 to 3 minutes. Place 1/2 cup meat filling on each tortilla. Fold envelope style (like a burrito). Fry, seam side down, in 1/2 inch of hot oil, until mildly crispy and tan. Turn and brown other side. Drain briefly on paper towels. Place on plate and top with shredded cheese, sour cream, and salsa. Place shredded lettuce around chimichanga and top lettuce with chopped tomatoes and sliced black olives.


courtesy of: Greensboring: Outside the Media, Beyond the News, Greensboro, North Carolina

1388. LINGUINE with BACON and WOOD EAR MUSHROOMS

linguine
wood ears
bacon
garlic
white wine or stock
double cream
fresh parsley
salt and pepper

Wash the wood ears and cut them into thin strips about twice as wide as the linguine. Cut some bacon into similar strips. Fry the wood ears and bacon in a pan with some chopped garlic. When the bacon is cooked add some white wine or stock and some double cream. Simmer gently to cook off the alcohol and reduce the sauce. Season with salt and pepper. Add a good handful of chopped parsley and mix the sauce with cooked linguine.


courtesy of: The Mushroom Table, Gourmet Mushrooms (UK) Ltd, Morants Farm, Colchester Road, Great Bromley, Essex C07 7TN

1387. BRAISED VENISON with BACON, CHESTNUTS and WILD MUSHROOMS in a RICH MADEIRA SAUCE

serves four to six


2 lb cubed shoulder of venison
8 oz. bacon
1 x 200 grams pack cooked and peeled whole chestnuts
¾ oz dried porcini mushrooms
1 pint rich Madeira
2 tablespoons olive oil
2 medium onions, sliced
2 cloves garlic, sliced
6 oz small dark-gilled chestnut mushrooms
1 rounded tablespoon plain flour
a few sprigs fresh thyme
2 bay leaves
salt and freshly milled black pepper

Pre-heat the oven to 275°F. You will also need a 6 pint lidded flameproof casserole.

Begin by heating half the oil in the casserole and, when it’s hot, add the onions and cook them for about 6 minutes, till they’re dark and caramelised at the edges. Then add the garlic, stir and cook for a further minute before removing the whole lot to a plate, using a draining spoon.

Next, add the bacon to the casserole, toss them around in the hot fat till they turn golden, then transfer them, too, to the plate.

Now add the rest of the oil and, keeping the heat high, brown the cubes of meat, about 6 at a time, removing them to join the onions as you go. After that, add the fresh mushrooms and toss them around in the hot juices for another minute, then return everything from the plate back to the casserole.

Stir well now, add a good seasoning of salt and pepper, then sprinkle in the flour, stirring again to soak up the juices, then gradually add the Madeira, still stirring. Finally, add the thyme, the bay leaves, chestnuts and the dried porcini (having rinsed them first under a tap and broken up any extra-large pieces).

As soon as the whole thing reaches simmering point, put a lid on and transfer it to the oven to braise slowly for 2½ hours. Then remove the braised venison from the oven and, when it’s absolutely cold, transfer it to a plastic freezer box and freeze till needed.


courtesy of: Delia Online, NC Internet Ltd, PO Box 1124, Knaphill, GU21 9AA

1386. BACON MELBA TOASTS

1 lb. bacon, fried crisp
1 cup mayonnaise
1 cup cheddar cheese, grated
1 small onion, diced
1 tablespoon sherry
dash or two of Tabasco
1 box melba toasts

Mix well. Chill. Spread on melba toast and broil about 3 minutes.


courtesy of Nancy's Kitchen

1385. QUAIL with BACON and HONEY

serves four


1/3 cup honey
1 tablespoon Balsamic vinegar
1 teaspoon finely chopped fresh sage
Gray Salt and freshly ground black pepper
8 semi-boneless quail
8 thin slices of bacon
8 wooden skewers
2 tablespoons olive oil
1/2 cup grape juice
8 sprigs of fresh rosemary
1 tablespoon butter

Preheat oven to 350 degrees F.

For the marinade: Mix together the honey, vinegar, sage, and salt and pepper to taste.

Season the quail with salt and pepper. Tuck legs and wing tips under the body of each quail and wrap the outside of each bird with a slice of bacon. Lay 2 of the quail side by side. Run a skewer through one side of both pieces. Run a second skewer through the opposite side of the pieces. Repeat with the remaining quail. Drizzle with oil. Trim the skewers to fit into an ovenproof skillet.

Generously brush the birds with the marinade.

Heat the olive oil in the skillet and saute the quail pieces for 2 minutes on each side. Place the pan in the oven for 15 minutes, to finish cooking the birds to medium-rare. Remove and let rest.

Pour the fat from the pan. Add the grape juice and rosemary to the pan. Cook over low heat and reduce until thickened and syrupy, about 8 minutes. Whisk the butter into the sauce to finish. Strain.

Place 2 quail on each plate. Spoon the sauce over the top. Garnish with the rosemary sprigs from the sauce. Serve immediately.


courtesy of: Michael Chiarello's Casual Cooking by Michael Chiarello. Chronicle Books, 2002

1384. BACON-WRAPPED POTATO with HONEY SCALLION SAUCE

yields 4 servings as a side dish or appetizer


2 large Idaho potatoes
canola oil, for frying (about 2 cups)
8 slices applewood smoked bacon, cut in 1/2 vertically
16 toothpicks
1/4 cup softened butter
1/4 cup honey
1/2 teaspoon cracked black pepper
2 tablespoons chopped scallions
1 teaspoon chopped fresh parsley leaves

Cut each potato into 8 wedges and parboil until fork tender. In a preheated large saute pan, heat oil on medium-high heat. Wrap each potato wedge with 1 strip of bacon and secure with 1 toothpick on each end. Pan-fry in oil until bacon and potato are golden brown, approximately 8 to 10 minutes, turning frequently with tongs to brown all sides evenly. Remove and drain on paper towels. Meanwhile, in a medium bowl, mix butter, honey, black pepper, scallions and parsley. Stir with a spoon until fully mixed. Toss potatoes in the glaze. Remove toothpicks and serve.


courtesy of: Aaron McCargo, Jr., "You...In a Jar," The Next Food Network Star

1383. BROCCOLI, BACON and JICAMA SALAD

1 large head broccoli, cut in bite size pieces
1 cup raisins
1 lb. bacon
1 medium jicama, cut in 1/2-inch dice)
1/2 red onion, diced
1/2 cup peanuts
1 cup mayonnaise
3 tablespoons vinegar
1/2 cup sugar

Fry bacon until crisp. Crumble and toss with remaining ingredients. For dressing, combine 1 cup mayonnaise, 3 tablespoons vinegar and 1/2 cup sugar. Pour over salad; toss; chill; serve.


courtesy of: EveryRecipe.info

1382. CHICKEN wrapped in CRISPY BACON with RED CURRY PASTE and TOMATO

1 small onion, diced
3-4 tablespoons red curry paste, or to taste
2 tablespoons olive oil
8 chicken thighs, boneless and skinless
8 strips of streaky bacon
jasmine rice
fresh mesclun leaves or green beans to serve
2 stalks celery, diced
2 tins chopped whole peeled tomatoes
beans

Pre-heat oven to 180 degrees C. Wrap bacon firmly around chicken thighs and arrange in a baking dish. Heat oil and saute diced onion and celery until soft, add Gregg's red curry paste and cook 2 minutes. Add tinned tomatoes and simmer 5 minutes. Spoon red curry sauce around chicken thighs and bake 20-25 minutes until bacon is crispy and chicken cooked. Serve on warmed plates with jasmine rice and fresh greens.


courtesy of: Woolworth's Online Supermarket, 80 Favona Road, Favona, Auckland, New Zealand

1381. BACON and HONEY MUSTARD COLESLAW

makes 16 servings (1/2 cup each)


Dressing
2 containers (6 oz each) lemon yogurt
1/4 cup honey mustard
1 1/2 teaspoons seasoned salt
4 teaspoons lemon juice
2 teaspoons grated lemon peel

Salad
1 bag (16 oz) coleslaw mix (8 cups)
1 small zucchini, shredded (about 1 cup)
1 cup shredded carrots
1/2 medium cucumber, quartered lengthwise, cut into 1/4-inch slices (1 cup)
1/2 cup chopped red bell pepper
4 strips bacon, cooked, chopped

In medium bowl, mix dressing ingredients until well blended and smooth. In large bowl, mix all salad ingredients except bacon. Add dressing; toss to mix well. Serve immediately or refrigerate until serving time. Spoon into serving bowl; sprinkle with bacon.


courtesy of: Betty Crocker, General Mills, Inc., P.O. Box 9452, Minneapolis, Minnesota 55440

1380. SAUTEED LEEK, BACON, GIBLET and WHOLE GRAIN DRESSING

12 ounces chopped thick-sliced hickory smoked bacon
3 tablespoons butter
2 cups sliced leeks
2 cups chopped celery root
1 1/2 cups chopped parsnips
8 cups whole grain bread, cubed and toasted
4 cups country white bread, cubed and toasted
2 cups cooked bulgur wheat
giblets from turkey, cooked and chopped
1/3 cup chopped fresh parsley
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
3 cups chicken broth or reserved broth from giblets

Preheat oven to 350 °F.

Place neck, heart, gizzard, water to cover, salt and pepper to taste in large saucepan. (Reserve the liver for later use or discard.) Bring just to a boil over medium-high heat. Reduce heat to low; cover.

Simmer 1-1/2 hours, adding the liver, if desired, for the last 30 minutes of the cooking time. Strain stock; cover and refrigerate until ready to use in stuffing mixture. Remove meat from the neck; discard bones. Finely chop neck meat, heart, gizzard and liver, if using; cover and refrigerate until ready to use.

Cook bacon in a large saucepan on medium heat until crisp. Remove bacon, leaving bacon fat in pan. Drain bacon on paper toweling. Add butter to bacon fat.

Sauté leek, celery root and parsnips in bacon-butter mixture until tender-crisp, about 5 to 7 minutes.

Combine cooked vegetables, breads, bulgur wheat, cooked giblets, parsley, herbs, 1/2 teaspoon salt, 1/4 teaspoon black pepper and cooked bacon in large bowl. Gradually pour in chicken broth, mixing until all ingredients are moist.

Place mixture in well greased 4-quart baking dish and cover with foil. Bake for 30 minutes. Remove foil and continue baking for 15 to 20 minutes, or until internal temperature reaches 165°.


courtesy of: Butterball, Butterball Consumer Affairs, PO Box 1547, Kings Mountain, North Carolina 28086, 1-800-BUTTERBALL

1379. BACON-BRAISED and SMOKED BRISKET of BEEF

yields four to six servings


1 (3 to 4-pound) well-marbled beef brisket, preferably with 1/4-inch outer fat remaining
1 tablespoon vegetable oil
4 1/2 teaspoons rib rub, recipe follows
4 slices thick cut apple smoked bacon, diced
4 cups chopped yellow onions
2 tablespoons minced garlic
1 (14 1/2-ounce) can petite diced tomatoes
1 (12-ounce) bottle chili sauce
1 cup light brown sugar
2 cups beef broth
1/4 cup red pepper sauce
1 teaspoon freshly ground black pepper
1 (12-ounce) bottle amber beer, to use as needed
1/4 cup cider vinegar
6 tablespoons hickory or mesquite smoking chips

Preheat the broiler to high. Place the brisket in a 9 by 13-inch baking dish or small roasting pan just large enough to hold the brisket and rub the brisket on all sides with the olive oil. Sprinkle on all sides with 4 teaspoons of the Rib Rub and place under the broiler. Broil until well browned on both sides, 8 to 10 minutes per side. Remove from the oven.

While the brisket is browning in the oven, heat a large skillet or saute pan over medium high heat and cook the bacon until most of the fat is rendered and the bacon is crispy, 4 to 6 minutes. Add the onions and cook until soft, about 4 minutes. Add the garlic and cook until onions are lightly caramelized, about 2 minutes longer. Add the remaining Rib Rub, tomatoes, chili sauce, brown sugar, beef broth, pepper sauce, and black pepper and bring to a simmer. Pour the hot sauce over the brisket and cover the baking dish tightly with aluminum foil. Return to the oven, reduce the oven temperature to 325 degrees F, and cook the brisket, removing every hour from the oven to turn to the other side, until brisket is fork tender, about 4 hours. Do not allow the braising liquid to evaporate to lower than halfway up the brisket; add the beer as needed to return the liquid to the proper level. You should have used the entire beer by the time the brisket is cooked.

When the brisket is fork-tender, take it from the oven and remove the brisket from the braising liquid. Set brisket aside to cool briefly while preparing the stovetop smoker.

Prepare a cast iron stovetop smoker according to manufacturer's directions using the smoking chips. When the smoker begins to smoke, place the brisket on the rack and close the lid. Smoke the brisket over medium-low heat for at least 45 minutes and up to 1 hour. While the brisket is smoking, transfer the braising liquid to a large saute pan or skillet, skim any fat that has accumulated on the surface of the liquid, add the cider vinegar and bring to a boil. Cook until sauce has reduced to "barbecue sauce consistency", stirring frequently, 30 to 35 minutes. Remove from the heat and set aside until ready to serve the brisket. (Sauce is best served warm.)

Remove the brisket from the smoker and set aside to cool slightly before carving. Slice across the grain using a very sharp slicing knife or an electric knife and serve with some of the sauce.


Rib Rub:

yields 2 1/4 cup

8 tablespoons paprika
3 tablespoons cayenne
5 tablespoons freshly ground black pepper
6 tablespoons garlic powder
3 tablespoons onion powder
6 tablespoons salt
2 1/2 tablespoons dried oregano
2 1/2 tablespoons dried thyme

Combine all ingredients and store in an air-tight container.


courtesy of: Emeril Lagasse, "Urban BBQ," Emeril Live

1378. CORN with BACON and MISO BUTTER

serves four to six


1/4 lb thick-sliced bacon (about 3 slices; preferably Benton's bacon)
1 tablespoon unsalted butter, softened
1 tablespoon white miso (fermented soy bean paste)
1 small onion, halved lengthwise and thinly sliced crosswise
10 ears corn, kernels cut from cobs (6 to 7 cups)
1/2 teaspoon black pepper
1/2 cup water
1/2 cup thinly sliced scallions (2 to 3)

Cut bacon crosswise into 1/8-inch strips. Cook bacon in a 12-inch heavy skillet over moderate heat, stirring occasionally, until browned and crisp, about 8 minutes. Transfer bacon with a slotted spoon to paper towels to drain, leaving fat in skillet. While bacon cooks, stir together butter and miso in a small bowl. Cook onion in bacon fat over moderate heat, stirring, until golden, 5 to 8 minutes. Add corn and pepper and increase heat to moderatley high, then cook, stirring constantly, until some of kernels are pale golden, 3 to 4 minutes. Add water and butter mixture and cook, stirring, until corn is tender and coated with miso butter, about 4 minutes. Stir in bacon, 1/4 cup scallions, and salt and pepper to taste. Serve sprinkled with remaining 1/4 cup scallions.


courtesy of: David Chang, Momofuku, 163 First Avenue, New York, New York 10003 | Gourmet, October 2006

1377. PORK with BACON, BLACK PUDDING and ROASTED RHUBARB

serves six


2 pork fillets, about 350 grams/12oz each
250 grams black pudding, skinned and cut into slices
12 thin rashers streaky bacon
1 tablespoon olive oil
1 tablespoon clear honey
300 grams rhubarb, cut into 5cm lengths on the diagonal
200ml vegetable stock
2 rounded tablespoons crème fraîche

Heat oven to 190C/fan 170C/gas 5. Split the pork fillets lengthwise almost in half and open out like a book. Bash with a rolling pin to flatten, then sprinkle on all sides with salt, pepper and lemon juice. Fill the pork with the black pudding, folding the meat back over it to enclose it.

Stretch the bacon rashers with the back of a knife, then wrap around the pork fillets, tucking the ends under the pork where possible. Transfer to a large roasting tin, drizzle with the oil, then roast for 30 mins.

Meanwhile, heat the honey in a pan, then toss the rhubarb in the honey. Add to the roasting tin, then return to the oven for 10-12 more mins until the rhubarb is tender and the bacon nicely browned. Transfer the pork and rhubarb to a warm plate and keep warm while you make the sauce.

Set the tin on the hob and add the stock. Bring to the boil, stirring to scrape all the pan juices from the base of the tin. Bubble for a few mins, then stir in the crème fraîche and whisk until it has dissolved into the sauce. Taste and adjust the seasoning if necessary.

Cut the pork into slices and serve with the rhubarb and a little sauce poured over. Serve the remaining sauce separately.


courtesy of: Good Food magazine, May 2008

1376. RIGATONI with SAVOY CABBAGE, BACON and MUSHROOM SAUCE

makes six cups


1/4 cup extra-virgin olive oil
7 to 8 large cloves garlic (about 1/2 cup), thinly sliced
8 ounces thick-cut bacon or prosciutto end, cut into 1-inch pieces
1/2 teaspoon dried pepperoncino (hot red pepper flakes)
2 pounds savoy cabbage, trimmed, quartered, cored, and shredded 1/3-inch thick
1 pound mixed mushrooms (about 6 cups), such as porcini, chanterelles, and cremini, trimmed, sliced 1/3-inch thick
1 teaspoon coarse salt, plus more for cooking pasta
1 cup homemade or low sodium canned chicken stock
1 pound rigatoni pasta
freshly grated Grana Padano cheese, for serving (optional)

In a Dutch oven, heat oil over medium heat. Add garlic and bacon, and cook, stirring occasionally, until bacon fat is rendered and garlic slightly browns, 10 to 12 minutes. Add pepperoncino, letting it toast slightly, before stirring in.

Add cabbage and mushrooms; season with salt. Briefly stir vegetables, cover, reduce heat slightly, cook for 4 minutes, and stir again. Repeat until vegetables have wilted and are mixed together. Continue to simmer, covered, stirring occasionally, for about 1 hour, adding 1/2 cup broth or water at a time, as necessary.

Uncover pan, and cook, stirring frequently and moistening sauce with broth or water as needed, until cabbage is completely soft; remove from heat. Use immediately, or refrigerate in airtight containers for up to 1 week.

Bring a large pot of water to a boil; add salt. Add pasta; cook until al dente. Drain pasta, and transfer to cabbage mixture; toss to combine. Serve immediately sprinkled with cheese.


courtesy of: Martha Stewart, Martha Stewart Living, October 2005

1375. SHRIMP, CHICKEN and BACON in a POT

makes six servings


1/4 lb bacon; cut in 1/4-inch dice
1 cup dry white wine
1 1/2 lb chicken breast
12 raw jumbo shrimp
5 cups fish stock or chicken broth
1 tablespoon finely minced garlic
2 teaspoons finely minced onion
1 teaspoon celery seed
1 teaspoon aniseed or fennel seed
3 sprigs fresh tarragon
1 tablespoon dried tarragon leaves
2 cups broccoli florets
3/4 cups milk
salt, to taste
freshly ground black pepper
2 tablespoons unsalted butter

Set a large, heavy pot or Dutch oven on the stove over low heat and cook the bacon, stirring, for 2 minutes without browning. Add the white wine, increase heat to high, bring to a boil and cook 1 minute to burn off the alcohol. Add the chicken, shrimp, broth, garlic, onions, celery seed and aniseed and decrease heat to medium. If using dried tarragon, add it now. Cover and cook 3 minutes. Add the broccoli and milk and cook, uncovered, another 2 minutes. Taste the soup for salt and pepper and add as desired. To serve, use a slotted spoon to transfer the bacon, chicken, shrimp and broccoli to soup bowls. Return the broth to a boil and add the butter. Turn off heat and add the chopped fresh tarragon leaves. Serve the soup in a tureen and ladle it into the garnished bowls at the table.


courtesy of: Big Oven

1374. ALBERTA BISON FILET wrapped in SMOKED BACON with RED WINE SAUCE and MAPLE WHISKY BUTTER

serves six


6 - 6 oz bison tenderloin filets
6 smoked bacon slices
Salt and pepper to taste

Preheat oven to 450 F. Wrap each bison tenderloin with a slice of bacon and secure with butcher’s string or a toothpick. Season bison with salt and freshly cracked pepper. In a heavy, ovenproof pan, sear bison over medium-high heat for about 1 minute per side. Put pan in the oven for 5 to 6 minutes for medium rare. Take care not to overcook as this toughens bison considerably. Remove and set aside, covering with foil.

When ready to serve, spoon a small amount of red wine sauce on each plate and top with bison filet. Mount each bison filet while hot with a pat of maple whisky butter. Roasted fingerling potatoes and grilled vegetables work well as simple sides.


Red Wine Sauce
1 tablespoons vegetable oil
2 tablespoons shallots, minced
2 cup red wine
4 cups demi-glace
salt and pepper to taste

Heat vegetable oil over medium-high and sauté shallots until transparent, about 2 minutes. Add red wine and stir until liquid is reduced by about three-quarters. Add demi-glace and let cook and reduce for about 30 minutes. Season with salt and pepper as desired. Strain the sauce and keep warm.


Maple Whisky Butter
1/2 lb unsalted butter, softened
1 tablespoons fresh parsley, finely chopped
1 teaspoon thyme, finely chopped
1 1/2 teaspoon chives, finely chopped
1 teaspoon shallots, finely chopped and sautéed
1 tablespoons maple syrup
1/3 cup maple whisky
Salt and pepper to taste

Combine all ingredients, fill a ramekin. Refrigerate to firm until ready for use.


courtesy of: alive Magazine, 100-12751 Vulcan Way, Richmond, British Columbia, V6V 3C8 CANADA

1373. BACON and CHEESE PANCAKES

yields four portions


2 eggs
1 tablespoon sugar
¾ cup milk
1 cup flour
1 pinch ground Cayenne pepper
1 cup strong cheddar, grated
10 slices of bacon, cut into thick slices
oil or butter for cooking

In a bowl, beat eggs with the sugar and milk. In another bowl, combine the flour and pepper. Form a hole in the centre and pour in the liquid mixture. Gradually add the dry ingredients and stir from the centre outwards. Mix well to obtain a smooth mixture. Add the cheese and bacon. In a frying pan, over medium heat, add a small amount of oil or butter and add the pancake mixture in large spoonfuls. Spread the mixture with the back of a spoon. Cook for approximately 2 minutes on both sides or until golden. Serve immediately with fresh fruit and fried potatoes.


courtesy of: Olymel, 2200 Ave Léon-Pratte, Suite 400, St-Hyacinthe, Quebec, J2S 4B6

1372. FARFALLE with BACON, ASPARAGUS and PARMESAN CHEESE

yields four servings


4 slices thick cut, smoky bacon, chopped
1 bunch asparagus, stalks peeled if needed, washed, cut into ½-inch pieces, reserving tips
2 cloves garlic, finely chopped
salt
¼ cup dry white wine
2 cup low sodium chicken or vegetable broth
½ pound farfalle (bow tie) pasta
1 cup chopped tomatoes
1 cup freshly grated Parmesan cheese
freshly ground pepper

Bring a large pot of water and a pinch of salt to a boil while the sauce is being prepared. When water comes to a boil, add farfalle, stir and cook, until al dente. Drain pasta through a colander and drizzle a little olive oil over the pasta and season with salt. Stir and reserve.

In a medium sauté pan over medium heat, add the bacon and cook, stirring frequently, until the fat is rendered and it is crisp and golden brown. Remove bacon with a slotted spoon to a bowl lined with paper towels. Reserve.

In the remaining fat, sauté the asparagus stalks with a pinch of salt until just tender, about 2 minutes. Add the garlic, stir to combine and saute until fragrant, 1 minute.

Add wine and scrape bottom of pan to remove any browned bits. Simmer to reduce wine by half and add broth. Bring to a simmer, add asparagus tips and adjust seasoning with salt and freshly ground pepper. Add the seasoned pasta to the pan along with ¾ of the Parmesan cheese. Stir or toss the pasta to combine all ingredients. Serve immediately garnished with freshly ground pepper and remaining cheese.


courtesy of:

Recipe provided by: 9news, 500 Speer Boulevard,
Denver, Colorado 80203 | Chef Shellie Kark, KitchenCUE

1371. PIZZA with SAUTEED ENDIVE, BACON and FONTINA

makes one 12-inch pizza


1 teaspoon olive oil
2 bacon slices, cut into 1/4-inch pieces
6 medium-size heads Belgian endive, cut crosswise into 1/2-inch-thick slices (about 6 cups)
3 tablespoons freshly grated Parmesan cheese
1 teaspoon fresh lemon juice
1 12-inch-diameter baked cheese pizza crust
1 1/2 cups grated Fontina cheese (about 5 ounces)

Heat olive oil in heavy large skillet over medium-high heat. Add bacon and sauté until crisp, about 3 minutes. Add endive and sauté until endive is golden, about 5 minutes. Reduce heat to medium and cook until endive is tender, about 5 minutes. Transfer mixture to medium bowl. Stir in Parmesan and lemon juice. Season topping with salt and pepper. (Can be prepared 4 hours ahead. Cover and chill.)

Preheat oven to 500°F. Place crust on large baking sheet. Spoon topping over crust, leaving 1-inch border around edge. Sprinkle Fontina over topping. Bake pizza until cheese melts and crust is crisp, about 8 minutes. Cut pizza into wedges.


courtesy of: Bon Appétit, April 1996

1370. FILIPINO CHOW MEIN with BACON

serves four


8 oz. thick dried egg noodles
3 tablespoons peanut oil
1 onion, thinly sliced
2 garlic cloves
3 oz. bacon, finely chopped
a small Napa cabbage (Chinese cabbage), thinly sliced
1 carrot, cut into sticks
1 to 1 1/2 cups fresh bean sprouts, trimmed
2 to 3 spring onions, chopped
½ teaspoon salt
1 teaspoon sugar
1 tablespoon soy sauce
1 tablespoon oyster sauce
pinch of freshly ground pepper
1 cup of chicken stock

Bring a large pot of water to boil, add the noodles and cook for 2 minutes, stirring to separate the noodles. Drain, rinse under cold running water and drain again. Transfer to a bowl. Heat 2 tbsp of peanut oil in a wok, add the onion, garlic, bacon cabbage, carrot, bean sprouts and stir fry for three to five minutes. Season with salt, sugar, soy sauce, oyster sauce and pepper. Transfer the entire mixture to a bowl. Wipe the wok clean. Heat remaining oil in the wok, add the noodles, toss for a minute and add the spring onions. Then pour in the chicken stock. Bring to a boil and when liquid is reduced to half, add the stir-fry mixture and mix well for two minutes. Adjust the seasoning with soy, salt and pepper. Serve with extra soy sauce or hot chili sauce.


courtesy of: June Chua, Asian Cuisine at suite101.com

1369. KWINTUS BEANS with MARJORAM, WALNUTS and BACON

makes six servings


1 1/2 pounds Kwintus beans
6 strips of bacon
1 garlic clove, minced
1 tablespoon marjoram, chopped
coarsely ground pepper
1/2 cup walnuts, chopped

In a large skillet, steam the beans in 1/2 inch of water until crisp-tender, about 5 minutes. Drain and refresh under cold water; pat thoroughly dry.

In the same skillet, cook the bacon over moderately high heat until crisp; drain well and crumble. Add the garlic to the drippings in the skillet and cook until softened, about 1 minute. Add the beans and half of the marjoram, season generously with pepper and toss until hot. Transfer the beans to a platter. Garnish with the walnuts, bacon and the remaining marjoram and serve.


courtesy of: Jack Staub, "Plotting the Perfect Garden," Food & Wine, August 2001

1368. BOURBON ROASTED OYSTERS with SPICY BACON BUTTER

Oysters and Marinade
4 Virginica or Pacific oysters, with shells
1/2 cup bourbon
1 teaspoon light brown sugar
salt (1 pinch for marinade and enough to coat baking dish)
1 pinch freshly-ground black pepper

Spicy Bacon Butter
1/4 pound butter (1 stick), softened
1/8 cup bacon, minced
3/4 teaspoon garlic, minced
3/4 teaspoon shallots, minced
3/4 teaspoon kosher salt
3/4 teaspoon black pepper
1/4 teaspoon crushed red pepper
1-1/2 teaspoon parsley, chopped

Spicy Bacon Butter: Blend all ingredients in mixer until thoroughly combined. Chill in refrigerator until needed.

One Day Before Serving: Shuck the oysters, saving the shells (they should be rinsed before shucking and washed thoroughly after shucking). To make the marinade, combine all other ingredients, stirring until the brown sugar is dissolved. Pour the marinade over the oysters and refrigerate overnight in a well-sealed container. Be sure that the oysters are covered by the marinade.

Serving Day: Preheat the oven to 350°F. Pour salt in the baking dish (the salt will help keep oyster shells upright during baking). Place four shells on top of the salt and put one marinated oyster into each shell. Roast in the oven for 8 to 10 minutes, until plump. Transfer to a serving plate, garnish each oyster with a small piece of spicy bacon butter and serve immediately.


courtesy of: Knob Creek, The Knob Creek® Stillhouse, 510 Lake Cook Road, Deerfield, Illinois 60015

1367. BEEF CHILI with ANCHO, BACON, CUMIN and MOLE

makes 8 servings


Chili:
1 tablespoon cumin seeds
4 bacon slices, chopped
1 4-pound boneless chuck roast, trimmed, cut into 1/2- to 3/4-inch cubes
1 large onion, chopped (about 2 cups)
4 large garlic cloves, chopped
3 1/2 cups (or more) beef broth, divided
1/4 cup pure ancho chile powder
1/4 cup Texas-style chili powder blend (such as Gebhardt)
1 tablespoon mole paste
2 teaspoons (or more) salt
2 teaspoons apple cider vinegar
1 1/2 teaspoons dried oregano, crumbled
1 to 2 tablespoons masa (corn tortilla mix)
1/4 teaspoon cayenne pepper (optional)

Garnishes:
warm, freshly cooked or drained canned black beans or pinto beans
chopped white, red, or green onions
grated cheddar cheese, Monterey Jack cheese, or queso fresco
sliced fresh or pickled jalapeno chiles
tortilla chips or oyster crackers

For chili: Toast cumin seeds in heavy small skillet over medium heat until fragrant, stirring often, 4 to 5 minutes. Cool; grind finely in spice mill or in mortar with pestle.

Sauté bacon in large pot over mediumhigh heat until brown and crisp. Using slotted spoon, transfer bacon to large bowl. Sprinkle beef with salt and pepper. Working in 4 batches, sauté beef in drippings in pot until browned, about 5 minutes per batch. Transfer beef and most drippings to bowl with bacon. Add onion and garlic to pot. Sauté until onion begins to brown, about 5 minutes. Add 1/2 cup broth to pot. Bring to boil, scraping up browned bits. Return beef, bacon, and any accumulated juices to pot. Mix in ancho chile powder, Texas-style chili powder, mole paste, 2 teaspoons salt, vinegar, oregano, and cumin seeds. Add 3 cups broth; bring to boil. Reduce heat to very low and simmer gently uncovered until beef is very tender, stirring occasionally and adding more broth by 1/2 cupfuls if chili is dry, about 2 1/2 hours. Mix in masa by teaspoonfuls to thicken chili or add more broth by 1/4 cupfuls to thin. Season chili with salt, pepper, and cayenne, if desired. DO AHEAD: Can be made 3 days ahead. Cool 1 hour. Chill uncovered until cold, then cover and keep chilled. Rewarm over low heat.


courtesy of: Cheryl Alters Jamison and Bill Jamison, Bon Appétit February 2009

1366. PLUM, BACON and AMARANTH CHICKEN

yields eight servings


1 slice bacon, diced
8 boneless, skinless chicken thighs
1 cup dry amaranth grain (can also use quinoa)
2 cups chicken stock (or water)
1 cup water
1 tablespoon cider vinegar
1 cup pitted and smashed plums (with skin)
1 large onion, diced
4 cloves garlic, minced
1 tablespoon fresh fennel seed, grinded
1 tablespoon ground cloves
2 star anise (optional)
1 teaspoon salt
1 teaspoon freshly ground black pepper

Preheat oven to 350.

In a large pan on the stovetop, saute one fat slice of bacon over medium heat, allowing it to "sweat" out its flavor and fat. When a thin layer of oil is present, add the chicken thighs-- let cook on one side for 10 minutes and flip.

Add onions, garlic, and plums and mix with chicken. Saute together and let cook for 10 minutes or until onions are glossy.

Add stock, water, vinegar, salt, pepper, fennel seed, star anise (which you don't want to eat, you just add it for flavor), cloves, and amaranth. Cover pan and turn up heat to high. When rapidly boiling, remove pan from stovetop and transfer to the oven. Let cook for 60 minutes, until amaranth is soft.


courtesy of: Spark Recipes, SparkPeople Inc.

1365. APPLE BACON COFFEE CAKE

makes sixteen servings


1/2 cup plus 2 tablespoons milk
1 package active dry yeast (2 1/2 teaspoons)
1/3 cup sugar, divided
3 eggs, divided
10 tablespoons butter (1 1/4 sticks), at room temperature, cut into 1/2 -inch pieces
3 1/2 cups bread flour, divided
1/2 teaspoon salt
1 1/2 pounds thick-cut bacon, preferably applewood-smoked, sliced crosswise into 1/4 -inch pieces
1 pound tart apples, such as Granny Smith (about 2 large)
1/8 teaspoon cinnamon
1/4 cup maple syrup, divided
2 tablespoons amaretto liqueur
1/3 cup sliced almonds
2 tablespoons cream cheese
1/4 cup plus 1 tablespoon powdered sugar, sifted

In a small pan, heat the milk over medium heat just until warmed. Remove from heat and pour the milk into a small bowl or measuring cup. Stir in the yeast and 1 teaspoon sugar, then set aside until the yeast is activated and the milk is foamy, about 10 minutes.

Whisk two of the eggs in the bowl of a stand mixer with the whisk attachment (or in a large bowl with a hand mixer) until light and fluffy, about 1 minute. Stir in the yeast mixture and remaining sugar until fully incorporated.

With the mixer running, add the butter, one or two pieces at a time, until all of it has been incorporated.

In a medium bowl, whisk together 3 cups of the bread flour and the salt. With the mixer running, add the flour mixture, a spoonful at a time, until all of it has been incorporated into the dough.

Remove the dough to a lightly floured surface and knead until it is soft and elastic with a silky texture, 5 to 7 minutes. Knead in additional bread flour as needed, up to the remaining one-half cup. Place the dough in a lightly oiled bowl and loosely cover with plastic wrap. Set aside in a warm place until doubled in size, 1 to 1 1/2 hours.

While the dough is rising, cook the bacon in a large skillet over medium heat until the fat is rendered and the bacon is crisp, about 15 minutes. Stir frequently so the bacon cooks evenly and does not stick to the bottom of the pan. Remove from the heat and drain the bacon on a paper towel-lined plate, reserving one-fourth cup of the grease for the remainder of the recipe.

Peel and core the apples, and slice each into eight pieces. Cut each slice crosswise into one-eighth-inch pieces.

In a large skillet, melt 2 tablespoons bacon grease over medium heat. Stir in the apple slices and cinnamon and cook for 2 minutes, stirring frequently. Stir in 2 tablespoons maple syrup and continue to cook, stirring frequently, until crisp-tender, another 2 minutes. Remove the pan from heat and stir in the amaretto. Place the pan back over medium heat and cook until the liqueur is mostly absorbed, about 1 minute, stirring to scrape any bits of flavoring from the bottom of the pan. Remove from heat and set aside to cool.

When the dough is doubled, punch it down and roll it out on a lightly floured surface into a 12-by-18-inch rectangle. Spread the apples and bacon bits evenly over the dough.

Roll the dough lengthwise into a tube (like a cinnamon roll), making sure the seam is on the bottom of the roll. Make 15 slits over the length of the roll, a little over 1 inch apart and three-fourths of the way through. Carefully transfer the dough to a parchment-lined baking sheet. Form the dough into the shape of a wreath, with the cut sides on the outside of the wreath. Loosely cover with plastic wrap and set aside until almost doubled in volume, 45 minutes to an hour. Alternatively, loosely cover and refrigerate the dough overnight; remove from the refrigerator about 1 hour before baking for the dough to come to room temperature.

Heat the oven to 375 degrees. In a small bowl, whisk together 1 tablespoon maple syrup with the remaining egg. Brush the egg wash over the outside of the wreath. Sprinkle the sliced almonds over the wreath and place the pan in the oven.

Bake the coffee cake until golden brown on top and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Rotate the pan halfway through baking for even coloring.

While the coffee cake is baking, make the glaze. In a medium bowl, whisk together the cream cheese, powdered sugar, 1 tablespoon bacon grease and maple syrup.

Remove the cake and brush the top with the remaining tablespoon bacon grease. Allow the cake to cool slightly.

Drizzle the glaze over the warm coffee cake. Slice and serve. The coffee cake will keep for up to two days, refrigerated. Cover and bring to room temperature before serving.


courtesy of: Ricardo DeAratanha, "Bacon: Makes coffee cake better," Los Angeles Times, December 3, 2008

1364. CREAMY SMOKED HADDOCK, BACON and CHEESE BAKE

serves four


4 unsmoked streaky bacon rashers
500 grams smoked haddock fillet, skinned & cut into chunks
142ml carton double cream
4 tomatoes, sliced
50 grams Gruyere or Cheddar cheese, sliced
1 tablespoon freshly chopped parsley
freshly ground black pepper

Preheat the oven to 350°F. Grill or fry the bacon & cut each rasher into 3 pieces. Lay the smoked haddock in a shallow ovenproof dish & pour over the cream. Top with the tomato slices & bacon. Arrange the cheese slices over the top & season with ground black pepper. Cook, uncovered, in the oven until the fish flakes easily, about 10-15 minutes. Serve sprinkled with fresh parsley.


courtesy of: Sainsbury's, Sainsbury's Supermarkets Ltd., 33 Holborn, London EC1N 2HT