1575. BROOK TROUT with BACON and PANKO STUFFING

yields four servings


2 tablespoons extra virgin olive oil
3 ounces slab bacon, diced
1 medium onion, finely chopped
1/2 cup finely chopped fennel bulb
2 cloves garlic, minced
1 1/3 cups panko
1 tablespoon finely chopped flat-leaf parsley
1 tablespoon finely chopped fresh sage
juice and zest of 1 lemon, plus a second lemon
salt and freshly ground black pepper
4 small fresh trout, each about 3/4 pound, boned but left whole

Heat 1 tablespoon oil in a heavy skillet, add bacon, and saute over medium heat until it starts to brown. Add onion, fennel and garlic, and continue to saute until vegetables are golden. Stir in all but 2 tablespoons panko. Continue to saute until panko is golden brown. Stir in the parsley and sage, and grate in the zest of one lemon. Season to taste with salt and pepper, and remove from heat.

Heat oven to 400 degrees. Line a baking pan with foil, brush with 1/2 tablespoon of remaining oil and scatter remaining panko into pan.

Rinse and dry the fish. Sprinkle the insides with the juice of half the zested lemon, then season with salt and pepper. Fill each fish with the bacon and panko mixture, reserving a couple of tablespoons. Fold the fish over to enclose the stuffing. Skewer the sides of the opening together if you wish. Place the fish in the pan, brush with the remaining oil and lemon juice, and scatter the remaining panko mixture over.

Place in oven and bake 15 minutes.

Remove fish from pan and serve, with wedges of the remaining lemon.


bacon recipe courtesy of: Florence Fabricant, "From Japan, the Secret of Crunchy Coating," The New York Times, December 30, 1998

1574. BACON, SAUERKRAUT and MASHED POTATO CAKES

yields about six 3" potato cakes


2 cups mashed potatoes
1 1/2 cups sauerkraut, drained and squeezed dry
1 egg, lightly beaten
1/4 cup all purpose flour
1/2 teaspoon garlic powder
2 tablespoons green onions, just the green parts, finely chopped
3 strips bacon, cooked crisp, then crumbled
salt and pepper to taste
1 1/2 cups Panko breadcrumbs
2-3 tablespoons olive oil

Combine potatoes, sauerkraut, egg, flour, garlic powder, onions, bacon, salt and pepper. Place Panko in a shallow dish. Heat oil over medium heat in large skillet. Shape potato mixture into about 3" diameter cakes. Coat both sides with Panko and place in skillet. Fry until browned, about 5 minutes, then flip over and brown the other side. Make sure you're not frying with too high of heat or they'll brown too quickly and the flour will still have that raw taste. Remove to paper towel to drain.


bacon recipe courtesy of: The Other Side of Fifty, Maggie Lauer, Indiana

1573. HUNGARIAN EGG NOODLE, SAUERKRAUT and GYPSY BACON SOUP

makes 6 servings


½ pound sliced Hungarian gypsy or paprika bacon, cut into pieces
1 cup dried Hungarian egg noodles
1 medium onion, chopped
1 small green bell pepper, seeded and chopped
1 garlic clove, chopped
1½ tablespoons all-purpose flour
1½ tablespoons sweet Hungarian paprika
4 cups beef broth
1 pound packaged sauerkraut, rinsed, drained, and finely chopped
½ teaspoon dried marjoram
salt and freshly ground black pepper to taste
4 cups water

In a heavy 6-quart pot, fry the bacon over moderate heat till almost crisp and drain on paper towels. Pour off all but about 2 tablespoons of fat from the pot, add the noodles, and stir till they begin to color, about 2 minutes. Add the onion, bell pepper, and garlic and stir till the vegetables soften and the noodles are golden, about 3 minutes. Sprinkle the flour and paprika over the top, stir, add 1 cup of the broth, and stir about 1 minute longer. Add the sauerkraut, bacon, marjoram, salt and pepper, the remaining broth, and the water, stir, and bring to a boil. Reduce the heat to low, cover, and simmer for 1 hour.

To serve, ladle the hot soup into heavy soup bowls.


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

1572. DUCK with LENTILS and BACON-DATE PUREE

makes 6 servings


Bacon-date puree:
3 slices thick-cut applewood-smoked bacon, cut crosswise into 1/2-inch-thick pieces
2 tablespoons brandy
1 1/2 cups (packed) pitted dates (about 10 ounces)
1 1/4 cups (or more) water

Lentils:
8 cups water
1 cup black, green, or brown lentils
4 garlic cloves, peeled, smashed
2 bay leaves
7 tablespoons grapeseed oil or canola oil, divided
1 medium carrot, peeled, finely chopped
1 celery stalk, finely chopped
1/3 cup plus 1 1/2 teaspoons finely chopped shallots
2 tablespoons plus 1 teaspoon red wine vinegar

Duck:
3 1-pound Muscovy duck breast halves with skin
1 large shallot, chopped
1 tablespoon Sherry wine vinegar
1/2 cup low-salt chicken broth

For bacon-date puree: Sauté bacon in small saucepan over medium heat until crisp. Stir in brandy, scraping up browned bits. Add dates and 1 1/4 cups water; bring to boil. Reduce heat to medium and simmer until dates are very soft, about 12 minutes. Transfer to blender. Puree date mixture until smooth, adding more water by tablespoonfuls if too thick to blend. Season to taste with salt and pepper. DO AHEAD: Date puree can be made 3 days ahead. Cover and chill.

For lentils: Place 8 cups water, lentils, garlic, and bay leaves in medium saucepan. Sprinkle with salt. Bring to boil; reduce heat to medium and simmer until lentils are just tender but still firm to bite, about 15 minutes or longer, depending on type of lentils. Drain; rinse under cold water to cool. Drain; discard garlic and bay leaves. Transfer to large bowl.

Heat 1 tablespoon oil in heavy medium skillet over medium heat. Add carrot, celery, and 1/3 cup shallots. Sauté until carrots and celery are crisp-tender, about 4 minutes. Stir carrot mixture into lentils. Mix remaining 1 1/2 teaspoons shallots and red wine vinegar in small bowl. Let mixture soak 5 minutes, then whisk in remaining 6 tablespoons oil. Add vinaigrette to lentil mixture; toss to coat. Season to taste with salt and pepper. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.

Using sharp knife, score skin of duck breasts diagonally to create 3/4-inchwide diamond pattern. Sprinkle with salt and pepper. Heat 1 large skillet and 1 medium skillet over medium-high heat. Place 2 duck breasts in large skillet and 1 duck breast in medium skillet, skin side down. Cook until skin is brown and crisp, about 8 minutes. Turn duck, skin side up, and cook until brown and thermometer inserted horizontally into center registers 130°F, about 6 minutes.

Transfer duck to work surface. Drain all but 1 tablespoon fat from 1 skillet. Add shallot and sauté until beginning to brown, about 2 minutes. Add Sherry vinegar and stir, scraping up browned bits. Add broth; bring to boil. Season sauce with salt and pepper.

Thinly slice duck breasts. Spoon 1/4 cup date puree in center of each of 6 plates and spread with back of spoon, forming well in center; spoon lentils into each well. Place duck breast slices atop lentils, dividing equally. Drizzle sauce over and serve.


bacon recipe courtesy of: Blue Velvet Restaurant, 750 Garland Avenue #102, Los Angeles, California 90017-4521, (213) 239-0061

1571. RUTABAGA-BACON PUREE

yields eight servings (serving size: 1/2 cup)


2 bacon slices, cut crosswise into thin strips
5 1/2 cups, cubed peeled rutabaga (about 2 pounds)
4 cups water
2 cups cubed peeled baking potato (about 3/4 pound)
1/4 teaspoon salt
1/4 teaspoon black pepper

Cook bacon in a Dutch oven over medium heat 5 minutes or until done (but not crisp). Add rutabaga, water, and potato. Bring to a boil; cook 20 minutes or until tender. Drain the rutabaga mixture in a colander over a bowl, reserving 3/4 cup cooking liquid. Combine 3/4 cup cooking liquid and rutabaga mixture in a blender, and process until smooth. Stir in salt and pepper.


bacon recipe courtesy of: Cooking Light, November 2000

1570. BABY HEAD LETTUCE SALAD with BACON CONFIT and CARAMELIZED AVOCADOS

Roquefort Herb Vinaigrette (recipe follow)
Bacon Confit (recipe follows)
12 heads sweet/mild baby lettuces (Lola Rossa, Green Leaf, Bibb, etc.), cleaned, separated into leaves
2 each large avocados, peeled, seeded, cut into 6 wedges
granulated sugar as needed
oil as needed


Roquefort Herb Vinaigrette
yields 3 cups

1 shallot
1 oz. whole grain mustard
2 oz. maple syrup
4 oz. golden balsamic vinegar
1 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
4 oz. mild extra virgin olive oil
4 oz. rice bran or canola oil
1 tablespoon fresh tarragon, chopped
1 tablespoon fresh marjoram, chopped
4 oz. Roquefort cheese, crumbled


Bacon Confit
1 lb. piece of applewood-smoked slab bacon, cut 1” thick, rind removed

Combine the shallot, mustard, maple syrup, golden balsamic vinegar, salt and pepper in a blender. Blend until shallot is finely chopped. Slowly add the oils in a thin stream to emulsify. Transfer to a bowl and add the herbs and cheese and whisk lightly to combine, leaving chunks of cheese.


Bacon Confit: Preheat the oven to 325 degrees. Place the bacon into a pan that is slightly larger than the bacon. Roast the bacon fat side up for 2-3 hours until bacon is tender and golden brown. It should be totally caramelized. Drain on paper towels. Cut into 1/4-inch lardons. Reserve at room temperature if using right away, otherwise refrigerate until needed. Bring to room temperature before use. Alternatively, vacuum pack the bacon and cook in a thermal bath at 185 degrees for 24 hours. Cool, and finish at 400 degrees for 10 minutes until brown. Continue as directed above.


Salad: Place the lettuce leaves in a large bowl and dress lightly. Set aside. Dust the cut sides of the avocado slices with the granulated sugar. Heat a non-stick pan with a small amount of oil over medium heat. Sauté the avocado slices until the sugar is caramelized.


To Assemble: Divide the lettuce among 6 chilled plates. Garnish each with several lardons of Bacon Confit, and 2 slices of the caramelized avocado. Drizzle with dressing. Serve.


bacon recipe courtesy of: Chef Josiah Slone, Sent Sovi Restaurant, 14583 Big Basin Way, Saratoga, California 95070, 408-867-3110

1569. BACON-WRAPPED SHRIMP with PASSIONFRUIT MUSTARD

yields 4 first-course servings


1 cup passion fruit juice
1 Thai red chile, halved lengthwise
1/2 teaspoon cumin seeds
3 tablespoons honey
1 Thai green chile, coarsely chopped
1 tablespoon water
1 tablespoon dry mustard
1 tablespoon Dijon mustard
salt
8 large shrimp, shelled and deveined with tails left on
8 thin slices lean bacon
1 Hass avocado, quartered and thinly sliced
1 passion fruit, halved and seeds scooped out (optional)
extra-virgin olive oil, for drizzling
cilantro leaves, for garnish

In a small saucepan, boil the passion fruit juice with the red chile until reduced to 1/4 cup, about 20 minutes.

Meanwhile, in another saucepan, toast the cumin seeds over moderate heat until fragrant. Add the honey and green chile and bring to a simmer. Remove from the heat and let stand for 15 minutes. Strain the honey and stir in 1 teaspoon of the water.

In a bowl, blend the dry mustard with the remaining 2 teaspoons of water; let stand for 5 minutes. Stir in the Dijon mustard. Strain the reduced passion fruit juice into the mustard and season with salt.

Light a grill. Wrap each shrimp in a slice of bacon. Grill the shrimp over moderately high heat, turning a few times, until the bacon is lightly charred and the shrimp are cooked throughout, about 4 minutes.

Fan the avocado slices on each plate and top with the shrimp. Spoon the mustard around the shrimp, then spoon the honey around the mustard. Drizzle the shrimp with olive oil, garnish with the passion fruit seeds and cilantro and serve.


bacon recipe courtesy of: Jean-Georges Vongerichten, "Jean-Georges’s Bora Bora," Food & Wine, May 2007

1568. PIZZA with ARUGULA, CORN and BACON

serves 2-4


1 recipe pizza dough
6 cups loosely packed shredded arugula
Kernels from 4 ears corn
1/2 cup minced bacon
Olive oil as needed

For grilled pizza, start a medium-hot charcoal or wood fire or preheat a gas grill to the maximum. Roll or lightly press each dough ball into a flat round, lightly flouring the work surface and the dough as necessary (do not use more flour than you need to.) Let the rounds sit for a few minutes, then roll or pat out the dough, as thickly as you like, turning occasionally and sprinkling the top with flour as necessary.

For baked pizza, preheat the oven to 500°F. Oil one or more baking sheets, then press each dough ball into a flat round directly on the oiled sheet(s). Then pat out the dough, as thinly as you like, oiling your hands if necessary. If your oven is equipped with a baking stone, roll or pat out the dough as for grilled pizza, putting it on a peel to transfer it to the oven.

To grill the pizza, slide it directly onto the grill. Cook until brown grill marks appear, 3 to 5 minutes, depending on your grill heat. Turn with a spatula or tongs, then top with the arugula, corn, and bacon. Cover the grill and cook until the bottom is crisp and brown and the bacon cooked through.

To bake the pizza, top with the arugula, corn, and bacon, slide the baking sheet into the oven (or the pizza itself onto the stone), and bake for about 15 minutes, depending on the oven heat, or until nicely browned and the bacon cooked through.


bacon recipe courtesy of: Mark Bittman, Quick and Easy Recipes from The New York Times, Broadway Books, 2007

1567. KABOCHA SQUASH SOUP with CRISPY BACON

3 tablespoons unsalted butter
2 large onions, chopped (about 2 cups)
4 cups chicken broth
4 cups peeled and diced kabocha squash
1/2 cup heavy cream
8 slices bacon

Heat the butter in a 6-quart saucepot over medium heat. Add the onions and cook until tender. Add the broth and squash. Heat to a boil. Reduce the heat to low. Cook for 30 minutes or until the squash is very tender.

Pour half of the squash mixture into an electric blender container or food processor work bowl. Cover and blend until smooth. Repeat with the remaining squash mixture. Return to the pot and stir in the cream. Season to taste. Keep warm.

Cook the bacon in a 12-inch skillet over medium-high heat 5 minutes or until bacon is crisp. Remove the bacon with a fork and drain on paper towels. Crumble bacon into bite-size pieces.

Divide the soup among 6 serving bowls. Top each bowl of soup with some of the bacon.


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

1566. BACON CREAMED PEARL ONIONS, APPLES and SQUASH

1 package(10 oz.) pearl onions (red or white), peeled
2 slices smoked bacon, thick sliced, diced ¼” cubes
½ cup peeled, diced firm cooking apple (1/2” cubes)
½ cup peeled, diced squash (Kabocha, Butternut…) (1/2” cubes)
¼ cup chicken stock or bouillon
½ cup heavy (whipping) cream
1 teaspoon Dijon mustard
1 teaspoon vegetable (cooking) oil
1 teaspoon chopped fresh herbs (chives, parsley)
salt and white pepper

Over medium flame, heat the oil in a heavy-bottomed pot just large enough to contain the onions in a single layer. Add in the diced bacon and carefully brown it, stirring often (about 5 minutes). When brown, remove the bacon with a slotted spoon, reserving it on a paper towel; add in the peeled onions and stir to coat them in the rendered bacon fat. Add in the chicken stock, ¼ teaspoon of salt and some white pepper, and gently bring the mixture to a boil. Turn down heat and gently simmer for 3 minutes, until the liquid nearly disappears. Add in the cream and bring to a boil. Turn down the heat and simmer for 8 minutes, or until cream thickens considerably. Add in the diced squash and cook for 3-4 minutes. Add in the diced apples and cook an additional 2 minutes. Add in the dijon mustard and stir to blend in. Taste for seasoning and finish by adding the chopped herbs. Turn out to a bowl and top with the reserved bacon before serving hot.


bacon recipe courtesy of: Bruce Sherman, North Pond | Green City Market, 2732 North Clark Street, Suite 302, Chicago, Illinois 60614, (773) 880-1266

1565. SHORT RIBS braised in PETITE SYRAH with BACON, CARROTS and PEARL ONIONS

serves four


4 pounds bone-in short ribs
Salt and ground black pepper
3 cups petite Syrah
3 large onions, chopped medium
2 medium carrots, chopped medium
1 large celery rib, chopped medium
6 medium garlic cloves, chopped
¼ cup unbleached all-purpose flour
4 cups low-sodium chicken broth
1 (14.5 oz) can diced tomatoes
1 ½ tablespoons minced fresh rosemary leaves
1 tablespoon minced fresh thyme leaves
3 medium bay leaves
1 teaspoon tomato paste

Bacon, Pearl Onion, and Carrot Garnish
6 slices bacon, cut into ¼ inch pieces
8 oz frozen pearl onions (do not thaw)
1 small package baby carrots
¼ teaspoon sugar
¼ teaspoon salt
sprigs of rosemary

Preheat oven to 450 degrees. Arrange the short ribs in a single layer on a flameproof roasting pan and season with salt and pepper. Roast until the meat begins to brown, about 45 minutes; drain off all the liquid and fat with a bulb baster. Flip ribs over and continue to roast another 15 – 20 minutes until the other side is nicely brown. Reduce oven temp to 300 degrees. Transfer the ribs to a large plate and cover loosely. Drain off all the fat into a small bowl and reserve. Place the roasting pan on 2 stovetop burners set at a low to medium heat; add the wine and bring to a simmer, deglazing the pan. Set the roasting pan with the reserved wine aside.

Heat 2 tablespoons of the reserved fat in a large ovenproof Dutch oven over medium-high heat; add the onions, carrots, and celery. Sauté, stirring occasionally, until the vegetables soften, about 12 minutes. Add the garlic and cook until fragrant, about 30 seconds. Stir in the flour until combined, about 45 seconds. Stir in the wine from the roasting pan, the chicken broth, tomatoes, rosemary, thyme, bay leaves, tomato paste, and salt and pepper to taste.

Bring to a boil and add the short ribs, completely submerging the meat in the liquid, return the liquid to a boil, cover the pot, place it in the oven and simmer until the ribs are tender, 2 – 2 1/2 hours. Transfer pot to a wire rack and cool, partially covered, until warm, about 2 hours.

Transfer the ribs from the pot to a large plate, removing the excess vegetables that may cling to the meat; discard any loose bones that may have fallen away from the meat. Strain the braising liquid into a medium bowl pressing out the liquid from the solids; discard the solids.

To prepare the garnish and finish the dish: cook bacon in a Dutch oven over medium heat until just crisp. Remove with a slotted spoon to a plate lined with paper towels. Add the pearl onions, carrots, sugar, and salt to the Dutch oven; increase the heat to high and sauté stirring occasionally, until browned, about 5 minutes. Add the ribs and reserved liquid and return to a simmer. Gently stir in the bacon. Simmer an additional five minutes and serve over warm mashed potatoes. Garnish with a Rosemary sprig.


bacon recipe courtesy of: Jamie Concannon, Convergence Vineyards, 14650 Highway 124 / PO Box 905, Plymouth California 95669

1564. POT STICKER, SHIITAKE MUSHROOMS and CHINESE BACON SOUP

makes 4 servings


3 thick slices Chinese bacon (or double-smoked bacon), cut into small pieces
One 1-pound package frozen pot stickers stuffed with ground meat or seafood, thawed
6 cups chicken broth
1 small head Chinese cabbage (or Savoy cabbage), shredded
2 cups sliced fresh shiitake mushroom caps
1 cup scraped, thickly shredded carrots
2/3 cup chopped scallions (part of green leaves included)
1 teaspoon sesame oil
salt and freshly ground black pepper to taste

In a skillet, fry the bacon over moderate heat till just softened and set aside. Bring an 8-quart pot of water to a boil, add the pot stickers, and boil, uncovered, till cooked through, 6 to 8 minutes, stirring gently from time to time. Remove from the heat and keep the dumplings warm in the water. Meanwhile, in another large, heavy pot, bring the broth to a boil, add the cabbage, mushrooms, carrots, and reserved bacon, reduce the heat to moderate, and cook 8 to 10 minutes. Add the scallions, sesame oil, and salt and pepper, and continue cooking till the vegetables are just tender, 3 to 5 minutes. To serve, lift the pot stickers from the water with a slotted spoon, divide them among 4 soup bowls, and ladle equal amounts of the soup over the tops. Serve hot.


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

1563. TIGER SHRIMP with PINEAPPLE and SMOKED BACON

yields 4 first-course servings


16 large tiger shrimp (about 1 pound), shelled, deveined and slit length-wise
1 tablespoon lime juice
2 teaspoons hot chili oil
16 thin slices pineapple, each 1 inch by 2 inch
8 strips thickly cut smoked bacon, halved crosswise

Soak 16 6-inch bamboo skewers in water to cover for 30 minutes. Meanwhile, preheat broiler, or prepare a grill. Toss the shrimp, lime juice and chili oil and allow to sit for 5 minutes. Take a shrimp and place a piece of pineapple in the slit. Wrap a piece of bacon around it and secure with a skewer. Repeat with all the shrimp. Broil or grill, turning once, until bacon is crispy and shrimp are cooked through, 2 to 3 minutes per side. Serve.


bacon recipe courtesy of: Molly O'Neill, "The Pineapple Parable," The New York Times, March 15, 1998

1562. SUMMER CORN, SHRIMP and BACON CHOWDER

3 slices of bacon, small diced
2 stalks of celery, small diced
1 medium onion, small diced
1 carrot, small diced
1 small green pepper, small diced
1 small red pepper, small diced
2 tablespoons butter
1 10 oz can of cream style corn
2 cups chicken stock
½ cup heavy cream
2 splashes Tabasco
¼ teaspoon black pepper
2 tablespoons flour
1 cup frozen corn
1 splash Worcestershire sauce
½ teaspoon salt
½ lb. small-size peeled and deveined shrimp

Heat a large saucepan or Dutch oven over medium heat. Add bacon pieces and cook until crispy. Add onions, celery, peppers, and carrots; cook about 5 minutes, stirring frequently. Add butter and let melt. Add flour and stir well until all of the butter is absorbed by the flour. Add both types of corn, stock, cream, and seasonings. Mix well and allow chowder to simmer 20 minutes. Just before serving add shrimp and stir well; they will cook in about 2 minutes.


bacon recipe courtesy of: Dana, La Dolce Bacon, Washington, DC

1561. FRIED EGGS with BACON, GORGONZOLA and FRISEE

8 slices thick bacon
4 ciabatta rolls
4 tablespoons Gorgonzola dolce or other mild blue cheese
2 cups frisée lettuce
1 teaspoons extra-virgin olive oil
1 teaspoons red wine vinegar
Kosher salt
Freshly ground black pepper
2 tablespoons unsalted butter
8 large eggs, preferably pasture-raised

Preheat the oven to 350 degrees F. In a heavy ovenproof skillet over medium-high heat, cook the bacon until golden brown and crisp on both sides. Transfer to paper towels to drain. Slice the ciabatta rolls in half. Evenly spread 1 tablespoon of the Gorgonzola on each bottom slice of bread and place all the bread slices into the oven. While the bread is toasting, toss the frisée in the oil and vinegar, and add salt and pepper to taste. In a medium-hot skillet, melt the butter and fry the eggs, two to four at a time (depending on the size of your skillet). Flip the eggs halfway through and cook until the yolks are solid around the edges and oozy in the middle. Season the eggs with salt and pepper. Once the bread is toasted and the cheese has melted, remove the bread from the oven. Place the eggs on top of the Gorgonzola, followed by the bacon, and finally the dressed frisée. Close the sandwiches and serve.


bacon recipe courtesy of: 'wichcraft: Craft a Sandwich into a Meal--And a Meal into a Sandwich by Tom Colicchio and Sisha Ortuzar. Clarkson Potter, 2009

1560. SWEET APPLE and BACON PUFFS with POMEGRANATE GLAZE

2 medium apples, cut into 8ths
8 slices bacon, cut in half
2 tablespoons unsalted butter, divided
1/4 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon kosher salt
6 ounces gorgonzola
8 ounces pomegranate juice
1/2 package puff pastry, thawed
Toothpicks, soaked in water

Roll out puff pastry. On a lightly floured surface, slice into 16 rectangles. Place on a parchment paper lined cookie sheet. Bake according to package directions in a preheated oven. Remove from oven and pop a hole into the top of each one with your finger. Set aside.

As puff pastry bakes, place the butter in a sauce pan over medium flame. Once hot, add apples and all of the spices, brown sugar and salt. Stir well and cook until apples just begin to soften, approximately 4-6 minutes. Remove apples from the sauce pan and place into a separate container to cool slightly.

Pour pomegranate juice directly into the spiced brown sugar that was just used to flavor the apples. Stir well, turn heat to medium high and cook for 7-10 minutes or until the glaze is thick enough to coat the back of a spoon. (Test this by dipping in a heat safe spoon or spatula and running a super clean finger through the liquid. If the line stays clear and none of the glaze runs through it, you’re done!)

While glaze reduces, spread bacon strips down on a flat surface. Top each one with an apple slice and a bit of gorgonzola. Wrap bacon tightly around apple and cheese, pinning it closed with a toothpick.

On a preheated grill, place bacon wrapped apples directly on the grill and cover with the lid. Cook, turning when necessary, until bacon is done, approximately 8-10 minutes.

As apple bacon parcels finish cooking, lay puff pastry pieces onto the grill, cover again and allow to heat until warm. Top each puff pastry with the apple bacon, remove toothpicks and serve drizzled with pomegranate glaze.


bacon recipe courtesy of: Nibbledish

1559. TERIYAKI BACON WRAPPED WATER CHESTNUTS in CHERRY SAUCE

2 (8 ounce) cans whole water chestnuts, drained
1 pound hickory-smoked bacon, slices cut in half
1 jar ham glaze cherry sauce
1/4 cup teriyaki sauce
1/2 teaspoon salt
1/4 teaspoon cracked black pepper

Wrap whole water chestnuts in bacon slices, secure with toothpicks. Place on a broiler pan and broil for 5 minutes, turn them over and broil an additional 5 minutes. Transfer to a shallow baking pan and pour the ham glaze cherry and teriyaki sauce, salt and pepper over them. Bake at 350° for 20 minutes and serve.


bacon recipe courtesy of: Peggy Bucholz, Fine Dining, Tucson, Arizona

1558. HALLOUMI and BACON ROLLS

250 gram block halloumi cheese
10 rashers pancetta or smoked streaky bacon
1 tablespoon chopped chives

Heat oven to 200C/fan 180C/gas 6. Cut the halloumi into 20 sticks. stretch each rasher of pancetta with the back of a knife, then cut in half. season the pancetta with just black pepper, then sprinkle with the chopped chives. Roll the pancetta around the halloumi in a spiral and arrange on a baking sheet. Bake for 10-12 mins or until the pancetta is brown and beginning to crisp.


bacon recipe courtesy of: Good Food magazine, December 2006

1557. CHICKEN, BEEF and BACON SOUP with SAFFRON

3 1/3 lb beef silverside
1 fat boiling fowl
1 1/2 lb gammon
1 salt
1 black pepper; freshly ground
4 carrots
4 leeks
2 small turnips
3 onions

Le Mourtayrol
1/2 teaspoon saffron
1 loaf french bread
2 tablespoon olive oil

Put the silverside, chicken and gammon into a large pot. Cover generously with water. Add a little salt, but not too much as the gammon is salty, and plenty of pepper. Bring slowly to the boil. Skim off the scum and add the whole vegetables. Reduce the heat, partly cover the pot and gently simmer, with just the occasional bubble bursting on the surface, for 4 hours. After 2 1/2 hours remove 1 pint of stock from the pot, add the saffron to it and leave it to infuse for 20 minutes. Meanwhile, cut the bread into slices, toast them lightly and arrange them in a stoneware pot or in a heavy casserole. Pour on the stock and saffron, cover the pot and cook gently for 1 hour either on top of the stove, using a heat diffuser, or in a moderately low oven. Stir occasionally so that the bread dissolves into a creamy yellow paste. If it becomes too dry, add a little more stock from the pot. Finally stir in the oil. Remove the meats and the vegetables from the soup to serve later as the main course. Strain the soup and ladle it into individual soup bowls. Add a large spoonful of the mourtayrol to each bowl and serve.


bacon recipe courtesy of: Buanzo's Recipe Website

1556. LUMP CRABMEAT REMICK with BACON and SAFFRON RICE PILAF

yields six servings


1 tablespoon butter
1 tablespoon olive oil
1/2 cup minced onions
1/4 cup minced green bell peppers
1/4 cup minced celery
salt
freshly ground white pepper
2 teaspoons chopped garlic
2 pinches of saffron threads
1 cup long-grain white rice
2 cups chicken stock
6 ounces bacon, chopped
1 large egg
1 tablespoon chopped garlic
3 tablespoons ketchup
3 tablespoons finely chopped fresh parsley leaves
2 teaspoon dry mustard
1 tablespoon paprika
1/4 cup tarragon vinegar
hot pepper sauce, to taste
1 cup vegetables oil
1 pound lump crabmeat, picked over for shells and cartilage
6 lemon twists

Preheat the oven to 400 degrees F. Butter 6 individual round au gratin ramekins and place on a baking sheet. Heat the oil in a large skillet over medium heat. Add the onions, bell peppers, and celery. Season with salt and pepper. Cook, stirring, for 1 minute. Add the garlic and saffron, and continue to cook, stirring, for 1 minute. Add the rice and stock. Cover and cook for 20 minutes, or until the water is completely absorbed. (This makes about 3 cups of cooked rice.) Remove from the heat and set aside.

Cook the bacon in a small skillet over medium heat until crispy, 6 to 8 minutes. Remove, drain on paper towels, and set aside. In a food processor fitted with a metal blade, combine the egg, garlic, ketchup, 2 tablespoons of the parsley, the dry mustard, paprika and vinegar. Process until smooth. Season with hot pepper sauce, salt and pepper. With the machine running, slowly add the oil in a steady stream. Season with salt and pepper.

To assemble, spoon 1/2 cup of the rice filling evenly over the ramekins. Season the crabmeat with salt and pepper. Place a sixth of the crabmeat over each ramekin of rice filling. Spread the Remick dressing evenly over each ramekin of crabmeat. Place in the oven and cook for 6 to 8 minutes or until the top is golden and bubbly. Remove from the oven and garnish with the crispy bacon, the remaining parsley, and lemon twists.


bacon recipe courtesy of: Emeril Lagasse, Emeril Live

1555. CLAM, PORK, SAUSAGE and BACON STEW

1 can (28-ounce) Italian plum tomatoes with juices
2 tablespoons extra virgin olive oil
2 (1/4-inch-thick) slices bacon, cut into 1/4-inch dice
1 cup chopped yellow onion
1 cup chopped red bell pepper
1/2 cup chopped green bell pepper
3 cloves garlic, coarsely chopped
4 ounces chourico or chorizo, casings removed and cut into 1/4-inch dice
4 ounces pork tenderloin, loin, or shoulder, cut into 1/4-inch dice (optional)
2 teaspoons sweet paprika
1/2 cup dry white wine
2 tablespoons finely chopped fresh Italian parsley
2 pounds littleneck or Manila clams, cleaned
8 ounces romano or other green beans, trimmed and cut into 1-inch lengths

Fit a food mill with the medium disk, and set the mill on the rim of a medium bowl. Put the tomatoes with their juices in the food mill and puree. Reverse the crank to extract every bit of flavor from the tomato pulp, and occasionally stop to clean the underside of the mill with a rubber spatula, so the puree falls freely. Discard the pulp left in the strainer. Set the puree aside.

In a large, heavy skillet, heat the olive oil over medium heat until hot enough to sizzle a piece of bacon. Add the bacon and cook, stirring, for 5 minutes, or until lightly browned. Add the onion and red and green peppers and saute, stirring, for 8 minutes, or until the vegetables are wilted and beginning to turn golden. Add the garlic and saute for 1 minute. Stir in the chourico and pork and cook, stirring, for 3 minutes, or until lightly browned. Sprinkle with the paprika and cook, stirring, for 1 minute.

Add the wine, tomatoes, and parsley and bring to a boil. Decrease the heat to low and cook, uncovered, for 20 minutes, or until liquid is slightly reduced.

Spoon half of the sauce into the cataplana; spoon the clams on top and scatter the green beans over the clams. Spoon the remaining sauce on top. Secure the cover in place.

Place the cataplana over medium heat and cook for 10 minutes, or until the clams have opened. Bring the cataplana to the table and, using oven mitts, carefully remove the cover. Discard any clams that failed to open. Spoon the clams and rich sauce into warmed shallow bowls and serve at once.


bacon recipe courtesy of: Things Cooks Love by Marie Simmons. Andrews McNeel, 2008

1554. KEY WEST CONCH and BACON STEW

makes 4 to 6 servings


4 slices double-smoked slab bacon, cut into small pieces
1 large onion, chopped
1 celery rib, chopped
1 garlic clove, minced
2 ripe medium tomatoes, chopped and juices retained
2 medium potatoes, peeled and cut into ½-inch cubes
2 pounds frozen conch meat, thawed, pounded till quite thin, and cut into 1-inch pieces
2 bay leaves
salt and freshly ground black pepper to taste
2½ cups water
One 5-ounce can evaporated milk

In a large, heavy pot, fry the bacon over moderate heat till almost crisp, then add the onion, celery, and garlic and cook, stirring, till soft, about 3 minutes. Add the tomatoes with their juices, potatoes, conch, bay leaves, salt and pepper, and water and bring to a boil. Reduce the heat to low, cover, and simmer till the conch is tender, about 1 hour. Pour in the evaporated milk and stir till the stew is heated through, never allowing it to boil. Serve hot in wide soup bowls.


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

1553. SPICY GUMBO with ANDOUILLE and BACON-WRAPPED SHRIMP

serves ten


1/2 cup flour
1/2 cup vegetable oil
3 slices center cut bacon, divided
2 chicken andouille sausage links
1 stalk celery, chopped
1/2 red bell pepper, chopped
1 jalapeno, chopped
2 scallions, chopped
2 cloves garlic, minced
6 cups fat free chicken broth
1 tablespoon Cajun seasoning
1 tablespoon cayenne pepper
2 teaspoons fresh basil, chopped
1 teaspoon thyme, chopped
2 teaspoons fresh black pepper
1/2 teaspoon kosher salt
2 bay leaves
1 roma tomato, chopped
1 can okra with tomatoes, drained
1/2 lb shrimp- 10 set aside and the rest chopped
2 cups cooked white rice, for serving

Begin by making roux: In a deep sided saucepan, combine oil and flout over medium heat. Cook, stirring constantly, until the mixture reduces and becomes a dark brown (almost a milk chocolate color). This will take about 20 minutes. Remove from heat and continue stirring for a few minutes to prevent burning. Set aside.

Set a large stock pot over medium-high heat. Cut one slice of bacon into 1/2″ pieces and cook until crisp. Add sausage and brown. Add velery,red pepper, jalapenio, scallions, and garlic. Cook until soft. Add next 8 ingredients (through bay leaves). Bring to a boil. Reduce to a simmer and add roux. Continue to simmer for about 10 minutes. Add tomato, okra, and chopped shrimp and cook another 10 minutes or until okra is sodt and shrimp is cooked through.

Meanwhile, divide remaining bacon into 10 pieces. Wrap around shrimp and place on a skewer. Grill over medium heat for about 10 minutes or until shrimp is cooked and bacon is crisp.

To serve, mound rice in a bowl. Spoon gumbo around rice. Top with a bacon wrapped shrimp.


bacon recipe courtesy of: Food Buzz, May 28, 2009

1552. FRENCH CABBAGE, DUCK GIZZARD and BACON SOUP

makes 6 to 8 servings


4 chicken legs, disjointed
2 medium onions, cut in half
2 celery ribs, cracked in half
2 turnips, peeled and cut in half
2 carrots, scraped and cut in half
4 peppercorns
Salt to taste
4 quarts water
1 pound white pea or navy beans, soaked in cold water overnight
1 small green cabbage (blemished leaves discarded), cut into quarters and cored
½ pound ventrèche bacon (or slab bacon, rind removed), coarsely chopped
1 garlic clove, smashed
2 pounds (about 4) red potatoes, peeled and quartered
2 pounds duck gizzard confit
Salt and freshly ground black pepper to taste

To make the bouillon, combine all the ingredients in a large stock pot or Dutch oven, bring to a boil, and skim off the froth. Reduce the heat to low, cover, and simmer for 2 hours. Remove the chicken from the bouillon and reserve for another use. Strain the bouillon into a large bowl, cover, and chill overnight.

To make the soup the next day, transfer the soaked beans to a large saucepan with enough fresh water to cover, bring to a simmer, cover, and cook 45 minutes. Reserve.

Plunge the cabbage into a large saucepan of salted boiling water, boil for 10 minutes, and drain. Pour the bouillon into a large pot, add the bacon and garlic, bring to a boil, reduce the heat to low, and simmer 20 minutes. Add the cabbage, potatoes, and carrots, increase the heat slightly, and cook till the vegetables are tender, about 30 minutes. Add the reserved beans, gizzard confit, and salt and pepper and continue to simmer till the beans are meltingly tender, about 45 minutes.

Serve the soup very hot in heavy, shallow soup bowls.


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

1551. ALSATIAN CHOUCROUTE and DUCK CONFIT with BACON

makes 4 servings


4 duck leg confit
1 lb. (2 packs) bacon, small dice
1 lb. ventréche, large dice
4 Boudin Blanc
4 knockwurst
2 bags sauerkraut rinsed and drained
3 medium white onions, sliced thin
10 juniper berries, crushed
2 tablespoons fresh thyme leaves
4 bay leaves
3 cups dark beer
duck fat
1/3 cup veal demi-glace
salt and pepper
butter

Preheat the oven to 300°. In a heavy bottomed rondeau or oven-proof casserole, sauté the bacon, ventréche and onions in about 2 tablespoons duck fat, trying not to pick up too much color.

Add sauerkraut to the onions, juniper berries, bay leaves, thyme and season to taste with salt and pepper. Stir all of the ingredients in the pan to combine and heat through. Add the beer and cover with parchment or waxed paper buttered on one side (butter side down). Place in the oven for 2 1/3 to 3 hours or until all the liquid is about gone.

Add about 2 tablespoons of duck fat to a sauté pan and cook the duck leg confit skin side down until crisp and brown over medium heat. Remove to a baking sheet skin side up. In the same sauté pan, brown the sausages and add to the baking sheet. Place the sheet in the oven at 300° F. for 12 to 15 minutes.

Heat the demi-glace in a sauce pan and add about 4 tablespoons of butter over low heat. Swirl the pan constantly to incorporate both ingredients until the butter is just melted.

Place a quantity of the sauerkraut mixture in the center of each plate bracketed on each side with one boudin blanc and one knockwurst.

Spoon a little of the demi-glace/butter emulsion over and around the sauerkraut. Remove the thigh and leg bones from the confit leaving the meat in one piece and place skin side up over the top of the sauerkraut and serve.


bacon recipe courtesy of: D'Artagan, 280 Wilson Avenue, Newark, New Jersey 07105, (800) 327-8246 ext. 0

1550. SEARED HAKE with LENTILS, BACON, OYSTER MUSHROOMS and MUSTARD EMULSION

makes 6 servings


7 tablespoons grapeseed oil
1/2 cup bacon, diced
6 tablespoons butter
1/2 cup carrot, diced
1/2 cup shallots, diced
1/2 cup leek, whites only diced
1/2 cup celery root, diced
2 garlic cloves, diced
1 pound le puy lentils, soaked in water over night, strained and blanched
salt, pepper, sugar and cayenne for seasoning
1 ounce balsamic vinegar
3 cups chicken stock
1/2 cup white wine (dry)
1/2 ounce whole grain mustard
6 pieces hake (3 ounce each)
1 1/2 cups oyster mushrooms, sliced
1 1/2 ounce bacon strips
3 tablespoons toasted and chopped pecans
1 tablespoon parsley, chopped
6 quail eggs
Chervil for garnish

Make the lentils. Heat 2 tablespoons grapeseed oil in a pot and add the bacon, searing for 2 minutes. Add 1 tablespoon butter, carrots, shallots, leek, celery root and garlic and saute for another 2-3 minutes. Add the lentils and cook 1 minute more. Season with salt and pepper and deglaze with the balsamic vinegar. Let reduce for 3 minutes and add 2 cups chicken stock. Let it simmer for about 15 to 20 minutes.

Strain the liquid and combine with 1/4 of the lentils in a blender to make a lentil sauce. Pour the lentil sauce over the remaining lentils and let sit.

Make the Sauce Combine 1 cup chicken stock with white wine, salt, sugar and cayenne. Let simmer until it is reduced by 1/3; mix in 3 tablespoons butter to emulsify the sauce; finish with mustard. Reserve.

Make the fish. Season the fish with salt and cayenne. Heat up a frying pan, add 2 tablespoons grapeseed oil, and sear the fish for about 2 minutes on each side. Add 1 tablespoon butter to finish and remove from heat; let sit in the pan for 1 minute more then remove to a platter.

Make the Mushrooms. Heat a frying pan and add 2 tablespoons grapeseed oil. Add the mushrooms and bacon and saute for about 2 minutes. Add the pecans and season with salt and pepper. Finish with parsley and remove from heat.

Fry the quail eggs. Heat up a frying pan over medium heat. Add 1 tablespoon grapeseed oil and crack the eggs into the pan. Cook for 1 minute and remove.

Plating: Divide the lentil stew amongst 6 plates. Arrange a piece of fish and then top with a quail egg. Pour 1 spoonful of sauce around the lentils and garnish with chervil.


bacon recipe courtesy of: Chef Martin Brock, Behind The Burner

1549. BACON-WRAPPED SHRIMP and POBLANO GRITS

serves six


For the Shrimp:
18 pieces black tiger shrimp, peeled and deveined
1/2 tablespoon Kosher salt
9 bacon slices
2 teaspoons cracked black pepper
grapeseed oil for searing

For the Grits:
2 quarts chicken stock
1 quart milk
1/4 stick unsalted butter
1 quart instant grits
2 cups grilled corn kernels
1 cup poblano peppers, small diced
2 cups aged white cheddar cheese
3 tablespoons chopped cilantro
2 tablespoons Kosher salt
2 tablespoons cracked black pepper

For the Chipotle-Tomato Butter:
1/2 yellow onion, chopped
2 tablespoons chopped garlic
3 Roma tomatoes, chopped
3 tablespoons chipotle peppers (in Adobo)
1 teaspoon black peppercorns
2 cups chicken stock
1/2 stick unsalted butter
1/2 bunch cilantro
1 lemon, juiced
2 teaspoons Kosher salt

Shrimp Prep: Season shrimp with a little Kosher salt. Using a hot grill, quickly mark each shrimp. Remove from grill and allow time to cool. Shrimp should still be uncooked. When cool enough to handle, wrap each shrimp with a half piece of bacon. Season with cracked black pepper. Sear each shrimp in grapeseed oil till crispy on both sides. Serve when rest of dish is ready.

Grits Prep: Using a deep saucepot combine chicken stock and milk. Bring to a simmer, add butter, and allow time for it to dissolve. Slowly whisk in grits a little at a time. When grits begin to thicken, lower heat. Switch to a spatula and fold in the rest of the ingredients. Adjust for addition seasonings if needed. If grits are too thick, add more chicken stock.

For the Chipotle-Tomato Butter Sauce: In a saucepot, saute onions and garlic over medium heat. Next, add tomatoes, chipotle peppers and peppercorns. Continue to cook for another three minutes. Deglaze with chicken stock and lower heat. Cook for 5 minutes then place in a blender; blend till smooth. Place liquid back in saucepot and over low heat mount with butter, whisking in a little at a time. Add cilantro and season with lemon juice and salt. Turn off heat and allow 5 minutes to steep cilantro. Strain through fine mesh strainer and reserve warm till time to serve.

To Plate: Place small amount of grits in the center of a large plate. Drizzle sauce around grits. Place three pieces of shrimp around grits. Serve.


bacon recipe courtesy of: Nick Lindauer, Hot Sauce Blog, May 22, 2008

1548. GOAT CHEESE and BACON CROSTINI

makes 2 dozen


4 ounces soft fresh goat cheese, room temperature
¼ teaspoon coarsely ground black pepper
½ teaspoon lemon zest
1 teaspoon lemon juice
12-inch-thick slices narrow French baguette
1 garlic clove
4 slices of crisp bacon, crumbled
Fresh chervil leaves

Place goat cheese in small bowl. Add pepper, lemon zest and juice. Rub baguette slices with garlic clove. Bake until just crisp, but not starting to brown, about 5 minutes. Remove from oven and immediately cut the slices in half, with a sharp serrated knife. Spread about a teaspoon of goat cheese atop the toasted baguette slices and top with crumbled bacon and a few chervil leaves. Press gently to make sure bacon and chervil are in place. Place crostini on platter and serve.


bacon recipe courtesy of: New Orleans Food and Recipe News, The Times-Picayune, December 27, 2007

1547. BACON and BLUE CHEESE CROSTINI

yields eight servings


24 prepared garlic crostini
1/2 cup blue cheese, crumbled
1/2 lb. bacon, cooked and coarsely chopped

Top each crostini with about 1 teaspoon of cheese and a good pinch of bacon. Place on baking sheet and broil, 6 inches from heat source, at 500ºF for about 5 minutes or until cheese is slightly browned and bacon is hot.


bacon recipe courtesy of: Hormel, Hormel Foods Corporation, Consumer Response, 1 Hormel Place, Austin, Minnesota 55912

1546. SNOWPEA and CRISPY BACON PASTA

serves four


350 grams bow tie pasta
1 tablespoon oil
1 onion, sliced
100 grams mushrooms, sliced
375 ml can evaporated milk
2 teaspoons dijon mustard
1 tablespoon cornflour
salt and pepper
125 grams snow peas, sliced lengthways
4 rashers bacon, sliced, pan fried or grilled until crisp

Cook pasta according to directions on packet, drain, keep warm. Heat oil in pan, add onion and mushrooms, cook stirring 1 minute. Add combined evaporated milk, mustard, cornflour, salt and pepper. Bring to boil stirring, add snow peas, simmer 1 minute. Pour sauce over pasta with bacon, toss through.


bacon recipe courtesy of: Carnation Milk | Cuisine.com.au, The Sydney Morning Herald

1545. CRISPY DUCK and BACON FRITTER with WATERMELON and MOZZARELLA SALSA

serves four


1 tablespoons olive oil
4 smoked bacon, cut into strips
1 onion, chopped
1 clove garlic, chopped
2 cooked duck legs, flesh shredded
4 tablespoons mashed potato
black pepper
4 large spring roll wrappers
1 egg, beaten
vegetable oil, for deep-frying
alfalfa shoots, to garnish

For the watermelon and mozzarella salsa:
1 small watermelon, cut into batons
150 grams bocconcini (small balls of mozzarella cheese)
bunch of leaves basil
juice of 1/2 oranges, reduced by half
1 teaspoon Dijon Mustard
1 tablespoon white wine vinegar
3 tablespoons olive oil
black pepper

Heat the olive oil in a heavy-based frying pan. Add the bacon and fry until golden brown.

Add the onion and garlic. Fry until softened slightly and then add the duck leg meat and mashed potato. Season to taste with salt and freshly ground pepper.

Divide the duck mixture into four portions. Place each portion on a spring roll wrapper, brush the edges with beaten egg and roll up each wrapper over the duck to form a spring roll, pressing the edges together firmly.

Heat the vegetable oil in a wok or deep fat-fryer. Deep-fry the duck fritters until crispy and golden brown. Remove with a slotted spoon, drain on kitchen paper, set aside and keep warm.

Meanwhile, arrange the watermelon on a serving plate. Scatter with the mozzarella balls and shredded basil.

Mix together the reduced orange juice, mustard, vinegar and olive oil. Season with salt and freshly ground pepper.

Slice the fritters into pieces, arrange on the watermelon plate in a tower and finally drizzle over the orange dressing.

Scatter with the alfalfa shoots and serve at once.


bacon recipe courtesy of: Andrew Nutter, Good Food Live, Good Food Channel, UKTV