1452. BACON-WRAPPED MEATLOAF and BLACK TRUFFLE-SAFFRON MACARONI and CHEESE

Meatloaf

2 lbs ground meat (we used 1 lb of ground chuck, 80% lean, and 1 lb of spicy pork sausage)
2 slices of wheat bread, crumbled
2 eggs
2 tablespoons ketchup or to taste
1 large clove minced garlic
1 1/4 cup sliced onion (sweated)
2 tablespoons minced parsley
Worcestershire sauce to taste
cayenne pepper to taste
salt and black pepper to taste

Mix meat, eggs, breat, ketchup, garlic, parsley, Worcestershire sauce, cayenne pepper, salt, and black pepper with hands in a large bowl. Meanwhile, sweat onions until translucent but not brown. Allow onions to cool and add to meat-mixture. Cover bowl with plastic wrap and move to refrigerator.

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Black Truffle-Saffron Macaroni and Cheese

1 lb elbow macaroni
1 lb extra sharp cheddar cheese
4 oz Romano cheese
4 oz Asiago cheese
8 oz organic heavy cream
3 cups organic whole milk
6 tablespoons unsalted butter
6 tablespoons all-purpose flour
1 small black truffle
pinch saffron threads
white pepper to taste
nutmeg to taste
salt and black pepper to taste

Boil macaroni in a large amount of salted water until al dente. Drain and rinse with cold water. Set aside. In a large saucepan, melt butter. Over medium-low heat, whisk flour into butter, making a roux. Whisk heavy cream and milk into roux until thoroughly combined. Add saffron. Add cheese slowly, whisking constantly. Adding the cheese too fast or slacking on the whisk will result in a gross, lumpy disaster. Add shaved truffle, nutmeg, salt, and pepper. Fold macaroni into cheese sauce.

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Bacon wrapped meatloaf and black truffle-saffron macaroni and cheese

Meatloaf (recipe above)
Black truffle-saffron macaroni and cheese (recipe above)
8 slices apple wood smoked bacon

Preheat oven to 375f. Lay bacon across the width of a loaf pan. The bacon should be long enough to drape over the sides of the pan while lying flat across the bottom. If this is unclear, see the picture below. Press a layer of meat into the bottom of the pan, on top of the bacon. This layer should fill exactly 1/3 of the loaf pan. Scoop some of the macaroni and cheese into the loaf pan, making sure to press out any air bubbles. This layer should also fill 1/3 of the loaf pan. Form a slab of meat in the approximate size and shape of the remaining 1/3 of the loaf pan. Transfer the slab to the loaf pan. Add or remove meat as necessary to ensure a snug fit. Fold strips of bacon back over the top of the meatloaf. Roast until internal temperature reads 160f.

Note: It may be necessary to pull the loaf out every 30 minutes or so to drain the fat. This keeps the loaf from turning into a greasy mess.


bacon recipe courtesy of: Beyond the Zero: The art and science of food, photography and web zen

1451. BACON and BURDOCK TAKIKOMI GOHAN (SEASONED RICE)

serves two


1 cup sticky rice, preferably Korean or Japanese
1.2 cup water
2 bacon strips, cut into 1/3 inch pieces
1/2 tablespoon soy sauce
10 inch burdock, thinly sliced (if thick, use less)
1 scallion, chopped
ground black pepper to taste

Heat a small skillet and fry the bacon till the excess fat seeps out but before the bacon becomes too crispy. Rinse the rice gently in cold water and place it in a small pot with 1.2 cup of cold water. Add soy sauce, fried bacon and burdock in the pot. Cook over medium to low heat until the pot starts to bubble. (The lid should start to "dance" due to the vapor pressure.) Turn the heat down to low, and cook for about 15 minutes until all the water is spent. Let the rice rest for five minutes before opening the lid. (This lets the rice absorb any excess moisture and prevents sogginess.) Mix in (or sprinkle with) the chopped scallion and ground black pepper.


bacon recipe courtesy of: Yu Kizawa, Gapers Block : Drive-Thru : Chicago Food

1450. COUSCOUS-STUFFED TOMATOES wrapped in BACON and slow-cooked in BECHAMEL SAUCE

serves 3-4


9 tomatoes
9 rashers of bacon
85 grams mature cheddar cheese
pinch of nutmeg, freshly grated
dashes of Worcestershire sauce
1 teaspoon mustard
salt, and freshly ground pepper

For the Béchamel sauce:
1/2 onions
3 cloves
600 ml milk
50 grams butter
40 grams flour
1 bay leaves
1 teaspoon English mustard
salt, and freshly ground pepper
pinch of nutmeg, freshly grated

For the couscous stuffing:
85 grams couscous
60 grams pine kernels, toasted
2 handfuls of seedless raisins,
1/2 bunch of flat leaf parsley, finely chopped
1/2 bunch of fresh mint, finely chopped
juice of 2 lemons
zest of 1 lemons, grated
8 tablespoons olive oil
pinch of ground cumin

First prepare the Béchamel sauce. Stud the onion half with the cloves. Place it in a pan with the milk and bring to a gentle simmer.

Meanwhile, in a separate, heavy-based saucepan, melt the butter gently, then slowly stir in the flour to form a paste. Cook stirring for about 1 minute over moderate heat, then slowly pour in the hot milk through a sieve, stirring constantly.

Once all the milk has been mixed in, add in the bay leaf and mustard. Season to taste with salt and freshly ground pepper and a pinch of nutmeg and simmer for 20 minutes stirring now and then.

To make the couscous stuffing, soak the couscous according to packet instructions.

In a large bowl, mix the soaked couscous with the pine nuts, raisins, parsley, mint, lemon juice and zest, olive oil and cumin. Season with salt and freshly ground pepper to taste, mixing well.

Preheat the oven to 170°C/gas 3.

Bring a saucepan of water to the boil. Add in the tomatoes and blanch for one minute. Drain, cool and peel.

While the tomatoes are cooling, gently fry the bacon on both sides in a dry non-stick frying pan.

Slice a 'lid' off each tomato (reserving the lids) and carefully scoop out the seeds. Stuff each hollowed-out tomato with a little of the couscous mixture.

Top each tomato with a tomato lid and wrap each one with a rasher of bacon, securing the bacon with a cocktail stick.

Mix the Cheddar, nutmeg, Worcestershire sauce and mustard into the béchamel sauce and check the seasoning.

Spoon just enough of the Béchamel sauce into a large ovenproof dish to cover the base. Fill the dish with the bacon-wrapped tomatoes and pour over the remaining Béchamel sauce.

Bake the tomatoes for 40 minutes.

Serve straight from the oven.


bacon recipe courtesy of: Ed Baines, Good Food Live, UK TV Food

1449. CHOUCROUTE GARNIE with BACON and SALMON

makes 4 servings


1-1/2 pounds unsweetened sauerkraut
3 tablespoons unsalted butter
2 onions, minced
2 garlic cloves, chopped
1-1/2 cups dry white wine
2 teaspoons juniper berries
1 teaspoon coriander seeds
2 bay leaves
4 slices slab bacon, each 1/4 to 1/3 inch thick
8 small to medium red bliss potatoes
1/4 cup white wine vinegar
4 fresh salmon fillets, 5 to 6 ounces each
freshly ground black pepper
3 to 4 sprigs fresh thyme
coarse sea salt

Rinse the sauerkraut thoroughly in cold water and squeeze out all the water you can with your hands.

Melt the butter in a large saucepan over medium heat, add the onions and garlic and cook, stirring occasionally, until the onions are translucent but not colored, 6 to 7 minutes. Add the sauerkraut, cover with the wine and 1 cup water and heat just to a boil.

Wrap the juniper berries, coriander seeds, and bay leaves in a cheesecloth, add this sack to the sauerkraut, lower the heat to low, cover, and simmer for 45 minutes. Bury the slab bacon under the sauerkraut, cover, and simmer for an additional 45 minutes.

Cook the potatoes in boiling salted water until soft, about 20 minutes, and then drain.

Fill the bottom of a steamer about halfway with water, add the vinegar, and heat to a boil. Season the salmon fillets with salt and pepper, place in the steamer basket, top with the fresh thyme, cover, and steam until just cooked through, 5 to 6 minutes.

To serve, spoon a mound of sauerkraut in the center of four plates, top each with a salmon fillet and a slice of slab bacon, surround with potatoes, and serve with coarse sea salt alongside.


bacon recipe courtesy of: The Bistros, Brasseries, and Wine Bars of Paris by Daniel Young. William Morrow, 2006

1448. MONDONGO (COW STOMACH) STEW with BACON, BEANS and CHORIZO

1kg mondongo
a piece of bacon (about 200 grams)
250 grams of beans
250 grams chickpeas
1 onion
2 chorizos
1/2 kg potatoes
2 carrots
1/4 liter tomato sauce
parsley
oregano
salt
oil

Wash the mondongo thoroughly and then cook it in water with salt until is tender. Once the mondongo is cooked, let it cool down and then cut it in small cubes or pieces of no more than 1 cm of width and 2 cm in length. Also, cook the beans and chickpeas until they are almost done and let it apart for later. Then you will be ready to start cooking the stew.

Put some oil in a large saucepan along with the bacon cut in small cubes and the onion and garlic in pieces. Cook until the onion starts looking white and then add the mondongo and chorizos (cut in small pieces), cooking this for a couple of minutes.

Then, add the tomato sauce, some water, salt, oregano, parsley, and carrots cut in small pieces. Cook this for about 5 minutes and then add the potatoes cut in small cubes along with the cooked beans and chickpeas. Add more water if necessary (this dish should be juicy), and cook until the potatoes are done.


bacon recipe courtesy of: UruguayanFood.com, contact@uruguayanfood.com

1447. LIVER BORDELAISE with BACON

yields eight servings


4 slices bacon, chopped
21/2 pounds beef liver
No. 2 can small white onions and liquid
1 carrot, grated
1 teaspoon salt
1/4 teaspoon pepper
dash ground allspice
2 cups red wine
1 teaspoon cornstarch
2 tablespoons chopped parsley

Heat oven to 325° F. (slow). Fry bacon bits until crisp; set aside. Cut liver in 2-inch strips and brown in bacon fat, adding drained onions when partially browned.
Transfer to a 3-quart casserole; sprinkle with carrot and seasonings and pour in wine and onion liquid. Cover and cook in 325° F. oven for 1 1/4 hours or until tender. Thicken liquid with cornstarch, mixed to a paste with 1/4 cup water, if desired. Sprinkle with bacon bits and parsley.


bacon recipe courtesy of: ifood.tv

1446. BACON, RAMPS and WALNUTS

2 slices of thick-cut bacon cut into batons
3 medium swiss chard leaves roughly chopped
10 ramps roughly chopped
small handful of crumbled walnuts

Cook the bacon in a saute pan over medium heat until a good amount of fat has rendered out and the edges start turning brown (but not crisp). Turn up the heat and add the swiss chard, tossing until wilted and the white stems turn translucent.

Add the ramps and walnuts and cook for a few more seconds until the ramps wilt and turn a vibrant green. Grind some black pepper on top and serve.


bacon recipe courtesy of: Marc Matsumoto, no recipes | Nibbledish.com

1445. CURRY BROCCOLI SOUP with BACON and TOASTED ALMONDS

makes five servings


4 slices hardwood smoked bacon
2 tablespoons olive oil
1 cup finely chopped leeks
1/2 cup finely chopped carrots
4 cups finely chopped broccoli
1 teaspoon curry powder
1/2 teaspoon dried basil
1-2 pinches cayenne pepper
3 cups chicken or vegetable stock
1 cup soy milk
salt and pepper
3 tablespoons lightly toasted slivered almonds

Heat a medium sized soup pot over medium flame. Chop the bacon into small pieces and add it to the pot. Cook, stirring often, until bacon is browned. Use a slotted spoon to transfer bacon bits to paper towels to drain. Discard all but 1 tablespoon of the bacon fat in the pot.

Add olive oil to the pot and heat briefly. Stir in leeks and carrots; cook, stirring often, until vegetables soften. Stir in broccoli, curry powder, basil, and cayenne; continue cooking a few minutes longer, stirring occasionally.

Add chicken or vegetable stock and bring mixture to simmer. Cook soup until broccoli is tender, 10-15 minutes. Stir in the bacon and soy milk, season to taste with salt, and heat through. Serve each bowl with a sprinkling of slivered almonds.


bacon recipe courtesy of: Organic Valley Family of Farms, CROPP Cooperative, One Organic Way, LaFarge, Wisconsin 54639

1444. CELERY with BACON, BRANDY and TOMATOES

yields six servings


1/4 cup vegetable oil
one 2-pound bunch of celery, ribs peeled and cut into 2-inch lengths on the diagonal, leaves reserved
salt
4 ounces thickly sliced bacon, cut into 1-inch pieces
1 cup canned peeled Italian tomatoes, drained and chopped
3 tablespoons brandy
freshly ground pepper

In a medium skillet, heat the oil until shimmering. Add the celery leaves and fry over moderate heat until crisp, about 2 minutes. Transfer the leaves to a plate and sprinkle with salt.

In a large enameled cast-iron casserole, cook the bacon over low heat, stirring a few times, until the fat has rendered, about 6 minutes. Add the celery and stir to coat it with the bacon fat. Add the tomatoes and brandy, cover and cook until the celery is barely tender, about 10 minutes. Uncover and cook until the sauce thickens slightly, about 3 minutes. Season the celery with salt and pepper and transfer to a serving bowl. Top with the fried celery leaves and serve.


bacon recipe courtesy of: Marcia Kiesel, "Winning Sides | Vegetable Dishes," Food & Wine, December 2000

1443. STUFFED TURKEY DRUMSTICKS with BACON, BRANDY and THYME

yields 6 servings


6 turkey drumsticks (about 12 oz. each)
2 cups coarsely-ground pork
6 strips bacon, finely chopped
1 1/2 teaspoon dried thyme
3/4 teaspoon garlic, finely minced
1 1/2 cup fresh bread crumbs
3 eggs, beaten well
1 tablespoon brandy
3/4 teaspoon salt
3/4 teaspoon freshly-ground black pepper
1 pinch ground allspice, or to taste
2 cups brown veal or beef stock
4 tablespoon unsalted butter chilled, plus extra butter for basting
finely-chopped parsley for garnish

Preheat oven to 375 degrees.

Bone drumsticks completely, or ask your butcher to bone them for you. Remove all bones, cartilage and tendons, but be sure to keep skin intact. Season inside and out with salt and pepper. In a mixing bowl combine next 10 ingredients. Mix thoroughly. Divide stuffing among drumsticks, stuffing each drumstick evenly under skin. Place in a roasting pan, skin side up. Roast for 30 minutes, basting once after 15 minutes with softened butter, or until skin is golden brown and puffy. Remove drumsticks to a warm platter, cover and keep warm while preparing sauce.

Place roasting pan over high heat. Add stock and deglaze, scraping up browned bits and incorporating them into sauce. Boil until half of liquid evaporates. Whisk in butter, 1 tablespoon at a time, until incorporated and sauce is lightly thickened.

Serve turkey on warm dinner plates, surrounded with sauce and sprinkled with parsley.


bacon recipe courtesy of: Food Down Under Recipe Database

1442. MUSHROOM RISOTTO with BACON and SMOKED GOUDA

2 slices bacon
1 tablespoon extra-virgin olive oil
1 small onion, diced
3-4 cloves garlic, minced
2 cups assorted mushrooms, chopped
1 cup arborio rice
1/3 cup dry white wine
4 cups low sodium chicken broth
salt and pepper
approximately 1/2 cup shredded smoked Gouda cheese

Heat a large sauce/saute pan. Add bacon and cook until crisp. Remove bacon from pan and remove all but 1 tbsp of the grease. Add 1 tablespoon extra-virgin olive oil to the pan. Add onions and garlic, saute for 1 min. Add mushrooms, saute 1 min. Add rice and stir to coat. Add the rest of the white wine and stir until absorbed. Add warm broth, 1-2 ladles at a time, stirring until absorbed. Continue adding broth until the rice is tender, but not mushy. This process of adding the broth takes me anywhere from 17-25 minutes. Season with salt and pepper if desired. Add cheese and stir. Serve immediately.


bacon recipe courtesy of: Mary Ellen, Mary Ellen's Cooking Creations, Pennsylvania

1441. BRUSSELS SPROUT, BEEMSTER and BACON GRATIN

makes 4 servings


1 pound brussels sprouts
2 1/2 cups whole milk
3 tablespoons butter
1 scant cup small-diced onion (about 1 small onion)
2 garlic cloves, sliced
2 tablespoons all-purpose flour
4 ounces bacon, roughly chopped
6 ounces (about 1 1/2 cups) Beemster, grated
4 ounces (about 1 cup) Gouda, grated
Freshly grated nutmeg
Coarse salt
Freshly ground black pepper

Preheat the oven to 375°F. Trim the stem end of each sprout and cut in half.

Put the milk in a medium saucepan over medium-high heat and bring to a simmer. Add the Brussels sprouts to the milk and simmer for 10 minutes, until they are tender but not at all mushy.

While the sprouts simmer, melt 2 tablespoons of the butter in a large sauté pan over medium heat. Add the onions and sweat them for 2 to 3 minutes. Add the garlic, sauté about 30 seconds.

Stir in the last tablespoon of butter. Once it melts into the onions and garlic, sprinkle the flour in and whisk well to eliminate lumps.

Strain the sprouts from the hot milk and set them aside. Slowly whisk the hot milk into the ingredients in the sauté pan. Continue whisking until all the milk is incorporated, lump-free. Stir in the bacon, all but 1/2 cup of the Beemster, and the Gouda. When the cheese has melted into the sauce, add the Brussels sprouts. Season the sauce with nutmeg, salt and pepper to taste.

Pour the mixture into a baking dish or divide between medium ramekins (about 6 ounces). Sprinkle the reserved cheese across the top. Transfer the gratin to the oven and bake for 15 minutes. Broil for 5 minutes to brown the top before serving.


bacon recipe courtesy of: Serious Eats: A Food Blog and Community

1440. FUSILLI with SWISS CHARD, GARBANZO BEANS and BACON

yields four main-dish servings


12 ounces whole wheat fusilli or rotini pasta
1 bunch (1-pound) Swiss chard, tough ends trimmed
1 slice bacon, cut into 1/2-inch-wide strips
1 clove garlic, crushed with press
1/4 teaspoon crushed red pepper
1 can (15- to 19-ounce) garbanzo beans, rinsed and drained
2 tablespoons fresh lemon juice
1/2 teaspoon salt

Heat large covered saucepot of water to boiling on high. Add pasta and cook as label directs.

Meanwhile, cut ribs and stems from Swiss chard leaves. Cut ribs and stems into 1-inch pieces; cut leaves into 2-inch pieces. Rinse Swiss chard in large bowl of cold water; swish to remove any dirt. Transfer chard to colander. Do not spin dry.

In 12-inch nonstick skillet, cook bacon on medium-high until browned, tossing occasionally. With slotted spoon, transfer bacon to paper towels to drain. Reduce heat to medium. To bacon fat in skillet, add garlic and crushed red pepper; cook 30 seconds, stirring. Add Swiss chard, beans, and 1/2 teaspoon salt. Cover and cook 2 minutes or until chard begins to wilt. Uncover and cook 5 minutes longer or until stems are tender-crisp.

Drain pasta, reserving 1/4 cup cooking water. Return pasta to saucepot. Stir in Swiss chard mixture and lemon juice until combined. If mixture seems dry, add reserved pasta cooking water.


bacon recipe courtesy of: Good Housekeeping

1439. SEARED SEA SCALLOPS wrapped in BACON with CELERY ROOT PUREE

serves four


12 large fresh sea scallops (12 to 14 ounces total), small tough muscles removed
6 thin or regular smoked bacon slices (2 1/2 to 3 1/2 ounces uncooked), cut crosswise in half
1 large celery root (about 1 pound), peeled and cut into small chunks
about 1 cup heavy (whipping) cream, heated
coarse (kosher) salt and freshly ground pepper
pinch of nutmeg
1 cup vegetable broth
juice of 1 lemon
3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces
5 tablespoons olive oil
1/4 cup nonpareil capers
all-purpose flour for dredging
1/2 bunch fresh flat-leaf parsley, leaves picked and finely chopped

Wrap each scallop in a piece of bacon one and a half wraps, from bottom to top to bottom, trimming off any excess. It is not necessary to secure the bacon with toothpicks. Set aside in a pan, cover loosely with plastic wrap, and chill while preparing the celery root.

In a saucepan, cover the celery root with water. Bring to a simmer over medium-high heat and cook until tender, about 20 minutes. Drain off the water and return the pan with the celery root to medium heat. Continue to briefly cook the celery root, stirring constantly with a wooden spoon, until all the water has evaporated.

While the celery root is still hot, run it through a food mill, ricer, or food processor. Add enough hot cream to reach a creamy consistency. Season with salt, pepper, and nutmeg to taste. To keep the purée warm, spoon it into the top pan of a double boiler over simmering water.

Meanwhile, in a saucepan, bring the vegetable broth to a simmer over medium-high heat. Add the lemon juice and whisk in the butter. When the butter is blended, bring the sauce just to a boil. Remove from heat, and adjust the seasonings with salt and pepper. Cover to keep warm and set aside.

In a sauté pan, heat 2 tablespoons of the olive oil over medium-high heat. Quickly dredge the capers in flour, shaking off any excess. Fry the capers until lightly browned and crispy, about 1 minute. Using a slotted spoon, transfer to a paper towel to drain.

In the same sauté pan, heat the remaining 3 tablespoons olive oil. Season the scallops with salt and pepper. Using tongs, sear the scallops on all sides, starting with the bottom, until the bacon is golden brown and crisp, about 4 minutes.

To serve, spoon the celery root purée in the middle of 4 plates, dividing equally. Place 3 scallops on each plate. Spoon a little sauce around the scallops. Garnish with chopped parsley and fried capers and serve immediately.


bacon recipe courtesy of: Everything Tastes Better with Bacon by Sara Perry. San Francisco: Chronicle Books, 2002, pp. 99-100

1438. ROASTED WHOLE GROUPER with GARLIC, POTATOES and BACON

makes four servings

8 bacon strips
2 3-pound whole groupers, cleaned, heads on
6 garlic cloves, sliced thinly
8 fresh thyme sprigs
8 small unpeeled new potatoes, washed
12 pearl onions, peeled
1/2 cup water

Preheat oven to 425°. Wrap 4 strips of bacon around the fleshiest part of each fish, 1/2 inch apart. Tuck the garlic and thyme evenly under the bacon slices. If necessary, secure the bacon with wooden toothpicks previously soaked in water (about 30 minutes) to prevent their burning. Place fish in a baking pan. Surround with the potatoes and onions and add the water. Roast the fish about 28 minutes. Turn, using 2 spatulas, being careful not to tear the skin, and roast for 2 minutes more. The fish is done when a metal skewer inserted into the thickest part of the flesh comes out warm to the touch. If necessary, add more water to the baking pan if it becomes dry before the fish is cooked. Transfer the fish to a serving platter and surround with the vegetables. Spoon the pan juices over all and serve.


bacon recipe courtesy of: Coastal Living, July 1997

1437. KALE, PINE NUT and BACON PENNE

serves three


3/4 lb. penne or other pasta
1/4 cup pine nuts
3 strips bacon
1 cup chicken stock
2 cloves garlic, minced
about 3/4 of a bunch of kale, stemmed and chopped up into small pieces
pecorino, romano, or parmesan for the top
salt and pepper, to taste
splash of olive oil

Start boiling the water for the pasta, then cook the pasta. The rest of the meal will be ready just about when the pasta is done cooking. Heat a large skillet for a minute over medium to medium-low heat. When it’s evenly hot, toss the pine nuts in, swishing them around in the pan until they are semi-evenly toasted. Set aside. Turn the skillet up to medium. Cook the bacon evenly until done. Remove, chop into small pieces, and set aside. Splash some water into the skillet to get all the bacon drippings. Then add the stock and bring to a simmer. Add the chopped garlic and cook for a minute or so. Put the kale in the skillet, stirring to help it wilt evenly. Add salt and pepper to taste, and add more stock or water if necessary. You want a little bit of liquid to stay with the kale. When the kale is evenly wilted, add the chopped-up bacon and pine nuts and cook until heated through. Drain the cooked pasta and put individual servings on plates. Spoon the kale mixture on top. Drizzle with olive oil, then grate the cheese on top. Add more pepper if you like.


bacon recipe courtesy of: Seamripper

1436. SPICED CELERY ROOT SOUP with BACON and HONEY

1/2 teaspoon whole coriander
1/4 teaspoon whole cumin
1/4 teaspoon whole fennel
1/2 teaspoon whole black pepper
Seeds from three cardamom pods
1/4 teaspoon cinnamon
1/4 teaspoon cayenne
A pinch of ground clove
2 tablespoons butter
1 tablespoon olive oil
1 medium yellow onion, sliced
1 clove garlic, finely chopped
1/4 cup organic flour
4 cups home-made chicken broth
1 1/2 pounds celery root, trimmed and cut into 1-inch pieces (save the stems and leaves if attached)
1/2-3/4 pound potatoes (about 2 small or 1 medium) peeled and cut into 1-inch pieces
1/4 cup chopped celery stems and leaves
1 cup organic milk
Salt and freshly ground pepper to taste
Crisp-fried, diced, organic bacon
Local, organic, raw honey

In a small, dry skillet, toast the whole spices until fragrant, watching closely so they do not burn. Cool spices and grind with a mortar and pestle or in an electric coffee or spice grinder. Add the ground cinnamon, cayenne and clove. Set aside.

In a soup pot, over medium high heat, warm the butter and olive oil. Add the onion and garlic and cook, stirring, until vegetables are soft and fragrant. Add the flour and cook, stirring, until the flour begins to develop a toasty aroma (about 3-4 minutes). Add the broth, celery root, potatoes and celery stems and leaves. Bring to a boil, lower heat and simmer until vegetables are tender (about 45 minutes).

Cool the soup, puree until smooth in a blender of food processor. Return to the pot and add milk. Heat and add salt and pepper to taste.

Garnish each serving with bacon and a drizzle of honey.


bacon recipe courtesy of: Vanessa Barrington, EcoSalon, 2171 East Francisco Boulevard, Suite I, San Rafael, California 94901

1435. BACON TUNA MELT PANINI

serves two


1 6-ounce can albacore tuna in water, drained
1/2 rib celery, minced
1-2 tablespoons mayonnaise, plus more for spreading on bread
Salt and pepper to taste
4 slices country-style bread (I used a homemade batard)
4 slices fully cooked bacon
1 tomato, sliced thinly
2-4 slices mozzarella cheese (cheddar or swiss would also be nice)

Preheat the panini grill to 375 degrees. In a small bowl, combine albacore, celery, mayonnaise salt and pepper to make tuna salad. Spread a thin layer of mayonnaise on each slice of bread. Assemble each sandwich with bacon, tuna salad, tomatoes and cheese between two slices of bread. Grill panini for 6-7 minutes (if you’re using sliced bread, you might want to brush a little melted butter or olive oil on the outside for extra crispness and flavor) until the cheese is melted and bread is toasted. Serve immediately and enjoy!


bacon recipe courtesy of: "Panini" Kathy, Panini Happy, San Diego, California

1434. ROAST SQUAB with BACON and GRAPES

yields eight servings


1 stick unsalted butter, softened
2 tablespoons juniper berries, crushed
salt and freshly ground pepper
vegetable oil, for frying
8 squabs
8 slices of bacon, halved
3 cups red or green seedless grapes

Preheat the oven to 450°. In a small bowl, blend the butter with the juniper and season with salt and pepper.

In a large skillet, heat 1/4 inch of vegetable oil until shimmering. Season the squabs with salt and pepper. Add 4 of the squabs to the skillet, breast side down, and cook over moderately high heat, turning a few times, until richly browned all over, about 12 minutes. Repeat with the remaining squab, adding more oil to the skillet as needed.

Arrange the squabs breast side up on a large, rimmed baking sheet. Rub the squab cavities with the juniper butter. Arrange two bacon halves on each squab breast in a single layer. Scatter the grapes around the squab and roast in the upper third of the oven for about 15 minutes, until an instant-read thermometer inserted in the thickest part of the legs registers 125° for medium-rare meat. Transfer the squab to a carving board and let rest for about 5 minutes.

Using a large knife, cut each squab in half, cutting through the breast bone. Transfer the squabs to plates. Spoon the grapes and roasting juices on top and serve.


bacon recipe courtesy of: Florence Daniel Marzotto, Food & Wine

1433. CHICKEN MARSALA with BACON

olive oil
4 thin chicken breast cutlets
2 ounces low salt bacon, cut into 1/4-inch pieces
1/2 cup all-purpose flour
coarse salt
freshly ground pepper
1/2 cup dry Marsala wine
2 to 4 tablespoons heavy cream
minced fresh flat-leaf parsley

Coat a large skillet lightly with olive oil and set over medium-high heat. Add bacon and cook just until crisp and lightly browned. Remove with a slotted spoon; set aside. Leave fat in pan.

Put flour on a plate. Pat cutlets dry. Season lightly with salt and pepper, then dredge in flour.

Heat pan with bacon fat over medium-high heat. Add a touch more olive oil if necessary to make approximately 2 tablespoons. When fat is hot, shake excess flour off cutlets and place in pan. Saute, turning once until browned on both sides. Thin cutlets should only take a few minutes per side. Remove cutlets. Pour excess fat from pan. With pan over medium-high heat, add the Marsala and scrape up the browned bits from the bottom of the pan. Cook Marsala until it is reduced by one quarter.

Stir in cream and simmer until you get a nicely thickened sauce. Return the chicken and bacon to the pan and turn the cutlets to coat and reheat for a minute. Serve with the sauce over the top, with a sprinkling of parsley.


bacon recipe courtesy of: Buca di Beppo, 11200 West 87th Street, Lenexa, Kansas 66214, (913) 894-8259

1432. APPLE and BACON BRUNCH PANCAKES

serves four


1/2 pound bacon, cooked crisp and chopped
1 1/2 cups all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon ground cinnamon
pinch of ground nutmeg
2 large eggs
1/2 cup milk
2 tablespoons apple butter, plus extra for serving
2 Granny Smith apples, peeled and coarsely grated
4 tablespoons (1/2 stick) butter, melted
maple syrup

In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg and stir until blended. In another bowl, whisk together the eggs, milk, add apple butter and melted butter. Add to the flour mixture, and stir until batter is just blended. Fold in the apples and bacon.

Heat a griddle or large heavy skillet over moderately high heat until it's hot; Spray with non stick spray or brush with vegetable oil. Drop the batter by 1/4-cup measures onto the griddle; cook until bubbles appear on surface and edges begin to brown, about 2 minutes. Turn with a spatula; cook until golden, about 1 minute more. Transfer pancakes to a platter, keep warm in a low oven. Continue process until all pancakes have been cooked.

Serve hot with warm apple butter and maple syrup.


bacon recipe courtesy of: Paula Deen, Smithfield

1431. CHERVIL-STUFFED ROAST CHICKEN SALAD with SHAVED TURNIPS, BACON and CIDER VINAIGRETTE

serves four


For the cider vinaigrette
2 tablespoons sugar
8¾ fl oz good-quality cider
2 tablespoons cider vinegar
4 fl oz cold-pressed rapeseed oil or extra virgin olive oil
½ teaspoon mustard
2 cloves garlic, crushed
salt and freshly ground black pepper

For the lardons
3 rashers bacon, sliced into lardons

For the herb butter
2¼ oz butter
small bunch fresh chervil, roughly chopped
small bunch fresh chives, roughly chopped
salt and freshly ground black pepper

For the chicken
1 medium chicken, cut in half down the middle
2¼ fl oz chicken stock

To serve
4 baby turnips, shaved into strips with a vegetable peeler
crisp leaves such as Little Gem, chicory and watercress
handful fresh parsley leaves
fresh chives and chervil, chopped, to serve


For the cider vinaigrette, place the sugar in a frying pan and cook over a medium heat until caramelised. Add the cider and cook until reduced and sticky. Remove from the heat. Whisk the cider vinegar, oil, mustard and garlic into the cider reduction. Season with salt and freshly ground black pepper. Set aside to cool.

For the lardons, fry the bacon in a hot frying pan until crisp. Drain away the fat and set the bacon aside.

For the herb butter, place the butter in a food processor and pulse to soften. Add the chervil and chives and season with salt and freshly ground black pepper. Pulse until well mixed.

For the chicken, loosen skin of the chicken halves, and stuff the herb butter under the skin. Chill in the fridge until needed.

Preheat the oven to 190C/370F/Gas 5. Heat an oven-proof frying pan, without oil, and dry fry the chicken halves, skin-side down, until crisp. Turn the chicken halves over and transfer the pan to the oven for 20-25 minutes, or until the chicken is cooked through - the juices will run clear when the chicken is pierced with a skewer at the thickest point. Remove the cooked chicken from the oven and pour off the excess fat. Set the chicken halves aside to rest. Deglaze pan with the chicken stock and cook to reduce the liquid.

To serve, toss the shaved turnips, crisp leaves, parsley leaves and lardons with the cider vinaigrette. Cut the chicken into serving pieces and add to the salad. Arrange the salad on a plate, pour over the pan juices and sprinkle with some chopped chives and chervil. Serve.


bacon recipe courtesy of: Oliver Rowe, Saturday Kitchen, BBC Food

1430. CREAMED CORN and BACON QUICHETTES

makes 30


3½ sheets ready-rolled puff pastry, partially thawed
250 grams bacon, chopped
3 green onions, thinly sliced
420 gram can creamed corn
2 eggs
2/3 cup cream

Preheat oven to 200 degrees C. Use a 7cm (diameter) round cutter to cut 30 rounds from pastry. Line a 12 x 1½ tablespoons capacity patty pan with 12 pastry rounds. Place bacon into a non-stick frying pan over medium-high heat. Cook, stirring often, for 5 minutes or until light golden. Add green onions. Set aside to cool. Combine creamed corn, eggs, cream, and salt and pepper in a jug. Whisk with a fork until well combined. Spoon a little bacon mixture into base of each pastry case. Carefully pour corn mixture into cases to 3/4s full. Bake for 18 to 20 minutes or until golden and puffed. Repeat with remaining pastry and fillings to make 30 quichettes. Serve warm or cold.


courtesy of: The Smith Family, Brisbane, Australia

1429. TOMATO, BACON, AVOCADO with ARUGULA PESTO TEA SANDWICH

makes 16 finger sandwiches


8 slices of rustic bread
1 pound of bacon (about 24 slices), cooked
1 ripe firm-ripe avocado
1 teaspoon of fresh lemon juice
2 medium size tomatoes, halved and sliced thin
6 tablespoons (1/4 stick) of unsalted butter, room temperature
1 bunch of arugula, cleaned and trimmed
garlic clove
3 tablespoons of finely grated parmesan cheese
1 tablespoon of pine nuts
salt and pepper to taste

Cook bacon in a 12-inch heavy skillet over moderate heat, turning occasionally, until crisp. Using tongs, transfer bacon to paper towels to drain.

To make the pesto butter: Combine butter, arugula, garlic, Parmesan and pine nuts in the bowl of a food processor fitted with a metal blade. Process until blended. Set aside. Salt and pepper to taste.

Halve, pit, and peel avocado, then slice lengthwise. Gently toss slices with lemon juice.

Spread a thin layer of pesto across each slice of bread. Layer with tomato, bacon and avocado and top with a slice of bread with pesto. Cover with damp paper towels until ready to serve.

Trim crusts off edges of sandwiches and cut into halves, quarters, or triangles.


courtesy of: Laura Klein, Publisher, Organic Authority

1428. SMOKED BACON and DOLCELATTE RISOTTO

serves four


25 grams butter
1 small onion, finely chopped
1 large garlic clove, finely chopped
200 grams smoked streaky bacon, cut widthways into strips
300 grams risotto rice
750 ml hot chicken stock
2 tablespoons chopped fresh parsley
150 grams dolcelatte
salt & freshly ground black pepper

Heat the butter in a saute pan and cook the onion, garlic and bacon for 5 minutes until softened and golden. Stir in the rice and cook for 1 minute. Gradually stir in the stock, cooking for about 20 minutes until the grains are tender and all the liquid has been absorbed. Stir in the parsley and season with a tiny pinch of salt and some black pepper. Roughly dice the cheese and stir into the risotto. Quickly divide the risotto into 4 bowl, before the cheese has completely melted, and finish with a good grind of black pepper.


courtesy of: Lene, Recipezaar, April 4, 2005

1427. GNOCCHI with BACON, BLUE CHEESE and MASCARPONE

serves four


400 grams packet potato gnocchi
5 spring onions
100 grams medium-flavoured soft blue cheese, such as dolcelatte
250 grams tub mascarpone
225 grams bag washed baby spinach
50 grams pack cooked thin and crispy smoked streaky bacon
green salad and crusty bread, to serve

Put a pan of salted water on to boil for the gnocchi. Meanwhile, slice the spring onions and blue cheese. Spoon the mascarpone into a large deep frying pan. Add the blue cheese and spring onions and leave to melt over a medium heat.

Stir the mascarpone mixture. Tip the gnocchi into the boiling water and cook for about 3 minutes, until they rise to the surface.

Add the spinach in large handfuls to the cheese mixture and stir until just wilted. Crumble in half the bacon. Skim the gnocchi from the pan with a draining spoon, stir into the cheese mixture, then crumble over the remaining bacon. Serve with salad and crusty bread.


courtesy of: Sara Buenfeld, Good Food magazine, March 2002

1426. BACON-GRILLED RED SNAPPER FILLETS

makes four


4 red snapper fillets (6-8 ounces and 1-inch thick each)
1 pound sliced bacon
1 large Vidalia (or other sweet onion), sliced into rings
1 dash soy sauce

Preheat an outdoor grill to medium-high heat. Open fish basket and line one side with strips of bacon, leaving a 1/2 inch space between slices. Cover the layer of bacon with a layer of onion rings. Place the red snapper fillets on top of the onion. Cover red snapper fillets with more onion, then strips of bacon over the onion. Close the basket, and lightly sprinkle with soy sauce. Place the basket on the hot grill, and cook for 5-7 minutes per side, or until the bacon is just cooked through. Remove from grill and open the basket. Place a similarly-sized plate upside down onto the food, and flip the basket and plate over so that the food is on top of the plate. Lift off the basket, and serve.


courtesy of: All Fish Seafood Recipes

1425. BELGIUM BRAISED RABBIT, PRUNES and BACON in BEER

makes 6 servings


1 pound pitted prunes
¼ pound slab bacon (rind removed), cut into pieces
5 tablespoons all-purpose flour
salt and freshly ground black pepper to taste
two frozen and thawed 2½-pound rabbits, disjointed
4 medium onions, chopped
2 carrots, scraped and chopped
2 garlic cloves, minced
Two 12-ounce bottles dark beer or ale
2 tablespoons cider vinegar
¼ teaspoon dried thyme, crumbled
2 bay leaves
2 whole cloves

Place the prunes in a bowl with just enough warm water to cover and let soak for 1 hour.

In a large, heavy pot, fry the bacon over moderate heat till most of the fat is rendered and drain on paper towels. On a plate, mix together 3 tablespoons of the flour and the salt and pepper and dredge the rabbit pieces in the mixture, tapping off excess flour. In batches, brown the rabbit on all sides in the bacon fat and transfer the pieces to a plate.

Add the onions, carrots, and garlic to the pot and stir till softened, about 5 minutes. Return the rabbit to the pot, sprinkle the remaining 2 tablespoons of flour over the top, and cook about 5 minutes longer, turning the pieces. Gradually add the beer, allowing the sauce to thicken slightly before adding more. Add the vinegar, thyme, bay leaves, and cloves, reduce the heat to low, cover, and simmer for 45 minutes. Add the prunes and bacon, cover, and simmer till the rabbit is very tender, about 30 minutes. Remove the bay leaves and serve the rabbit hot.


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

1424. CREAMY GRITS with ROSEMARY BACON

makes 4 servings


1 tablespoon rosemary leaves
8 thick-cut bacon slices
2 1/2 cups water
1 1/2 cups whole milk
1 tablespoon unsalted butter
1 cup quick-cooking grits
1/4 cup grated Parmigiano-Reggiano

Preheat oven to 450°F with rack in middle.

Sprinkle rosemary over bacon in a 4-sided sheet pan. Roast, turning once, until bacon is golden, 12 to 14 minutes. Drain on paper towels.

Meanwhile, bring water, milk, butter, a rounded 1/4 teaspoon salt, and 1/8 teaspoon pepper to a simmer in a heavy medium saucepan. Add grits in a slow stream, whisking constantly. Simmer over medium-low heat, covered, stirring often, until grits are tender and creamy, 10 to 12 minutes. Remove from heat and stir in cheese. Serve grits with bacon.


courtesy of: Paul Grimes, Gourmet, April 2009

1423. PICANTE PINTO BEANS with BACON

serves six


1 cup picante sauce
1/4 cup ketchup OR barbecue sauce
1/4 cup packed brown sugar
1 teaspoon ground cumin
4 slices bacon, cooked and crumbled
2 cans (about 15 ounces each) pinto beans, rinsed and drained
sliced jalapeño pepper

Heat the picante sauce, ketchup, brown sugar, cumin, bacon and beans in a 2-quart saucepan over medium heat until the mixture is hot and bubbling. Garnish with the jalapeño pepper.


courtesy of: Campbell's Kitchen, Campbell Soup Company, 1 Campbell Place, Camden, New Jersey 08103-1701