1666. TRENETTE with RABBIT, BACON and SHIITAKE MUSHROOM SAUCE

serves 4 to 6 as a main course


3/4 pound fresh shiitake mushrooms, stems discarded
a 2-pound rabbit, thawed if frozen, cut into serving pieces and liver chopped and reserved if desired
all-purpose flour for dredging
3 tablespoons olive oil
5 ounces bacon, chopped coarse
1 large onion, chopped
2 large garlic cloves, chopped, plus 1 small head garlic, left unpeeled and whole
1/4 cup white-wine vinegar
1/2 cup dry white wine
2 cups beef broth
1 cup water
2 tablespoons finely chopped mixed fresh herbs such as sage, rosemary, and thyme leaves

3/4 pound trenette or pappardelle

Garnish: finely chopped fresh parsley leaves

Make sauce: Preheat oven to 325°F.

Cut mushrooms into 1/4-inch-thick slices. Pat rabbit and reserved liver dry. Season rabbit with salt and pepper and dredge in flour, shaking off excess.

In a large heavy ovenproof skillet heat oil over moderately high heat until hot but not smoking and brown rabbit on all sides. Transfer rabbit to a plate and in the skillet sauté pancetta or bacon, stirring, until golden. Add onion and chopped garlic and sauté stirring, until onion is golden. Add vinegar and wine and deglaze skillet, scraping up brown bits. Simmer onion mixture until liquid is evaporated, about 5 minutes. Cut off and discard top 1/4 inch of head of garlic, exposing cloves, and add head to onion mixture with broth, water, and herbs. Bring mixture to a simmer and season with salt and pepper. Stir in mushrooms and rabbit and braise, covered, in middle of oven 1 hour, or until meat is tender.

Transfer rabbit to a plate and cool slightly. Remove garlic head and squeeze softened cloves into sauce, discarding skins. Mash garlic with fork and stir sauce well.

Using 2 forks shred meat, discarding bones, and stir into sauce with reserved liver if using. Simmer sauce over moderate heat 10 minutes and season with salt and pepper. Sauce may be made 1 day ahead and cooled, uncovered, and before being chilled, covered.

In an 8-quart kettle bring 7 quarts of salted water to a boil. Cook pasta until al dente (about 2 minutes for fresh, longer for dried) and drain in a colander. In a heated bowl immediately toss pasta with sauce and garnish with parsley.


bacon recipe courtesy of: Gourmet, February 1997

1665. APPLE, BACON and BLACK PUDDING SALAD with GRIBICHE DRESSING

serves four


1 apple, de-cored and cut into rounds
8 rashers of streaky bacon
handful mixed leaves
8 slices black pudding
4 quails' eggs

For the gribiche dressing:
2 teaspoons of capers
2 teaspoons of gherkins, finely chopped
2 teaspoons of balsamic vinegar
1 tablespoon olive oil
2 teaspoons of red onion, finely chopped

Pan-fry the apple, black pudding and bacon rashers. Then place the apple on a plate and layer it using leaves, black pudding, bacon and then more black pudding. Finally fry the quails' eggs and place on top of the layered salad.

To make the dressing mix the capers, gherkins, balsamic vinegar, olive oil and red onion and drizzle over the apple, bacon and black pudding salad.


bacon recipe courtesy of: Paul Merrett, Saturday Kitchen, BBC Food

1664. CAVATELLI with EGGS and BACON

makes 6 servings


1/4 teaspoon kosher salt, plus more for the pasta pot
2 tablespoons extra-virgin olive oil
2 tablespoons butter
8 ounces slab or thick-cut bacon, cut in 1/2 -inch pieces
5 large eggs
1 batch (1 1/2 pounds) cavatelli, or 1 pound dried pasta
2 cups shredded Fontina Val d’Aosta

Fill the large pot with salted water (at least 6 quarts water with 1 tablespoon salt), and heat to a boil.

Pour the olive oil into the skillet, and set it over medium-high heat. Drop in the butter, let it melt, then scatter in the bacon pieces. Cook the bacon, stirring and tossing the pieces, for 5 minutes or so, until they’re crisp and caramelized. (If the bacon rendered lots of fat, you can pour off half the fat in the pan.)

Beat the eggs and 1/4 teaspoon salt in a bowl until well blended.

When the water is at a rolling boil, drop in the cavatelli, stir, and return the water to a boil. Cook the cavatelli 4 to 5 minutes, until al dente. Lift them from the pot, drain briefly and spill them into the skillet.

Over medium heat, toss the cavatelli with the bacon pieces, coating the pasta with the oil, butter and bacon fat, too. Pour the beaten eggs all over the pasta, stirring and tumbling them together; keep scraping the coagulating egg from the sides and bottom of the pan, and incorporate it in with the wet eggs. Cook for a minute or two, just until all the egg is lightly cooked and custardy and evenly scrambled into the cavatelli.

Turn off the heat, scatter the shredded Fontina over the eggs and pasta, and toss thoroughly to blend in the cheese as it melts.

Serve immediately.


bacon recipe courtesy of: Lidia Cooks from the Heart of Italy: A Feast of 175 Regional Recipes by Lidia Matticchio Bastianich and Tanya Bastianich Manuali. Knopf, 2009

1663. CHICORY braised with BACON, CIDER and GARLIC

serves four


butter
8 smoked streaky bacon rashers, chopped
12 fat garlic cloves, thinly sliced
4 heads of chicory , halved lengthways
200 ml cider

Melt a knob of butter in a large frying pan with a lid and cook the bacon until it starts to go golden at the edges. Add the garlic and cook briefly then scoop everything out. Add the chicory to the pan cut-side down (with a bit more butter if needed) and cook until it gets a really good caramelised colour. Turn the chicory over, add back the bacon and garlic with the cider and bring to the boil. Put the lid on and simmer for 12-15 minutes or until tender.


bacon recipe courtesy of: olive magazine, February 2007 | Good Food, Media Centre, 201 Wood Lane, London W12 7TQ

1662. BACON CHOPS in CIDER

serves four

4 bacon chops, each weighing about 6 oz.
1 tablespoon prepared English mustard
1 oz. demerara sugar
1/2 pint dry cider
1/2 oz. butter
1 1/2 tablespoon plain flour
chopped fresh parsley, to garnish

Put chops side by side in a large ovenproof dish. Mix mustard and sugar with cider to make a smooth paste. Spread over chops. Leave for 30 minutes. Bake at 200°C (400°F) mark 6 for 15 minutes. Meanwhile, put the butter, flour and remaining cider in a saucepan. Heat, whisking continuously, until the sauce thickens, boils and is smooth. Simmer for 1 - 2 minutes. Season to taste. Pour over chops. Bake for a further 15 minutes, until cooked through. Serve garnished with parsley.


bacon recipe courtesy of: CookItSimply.com

1661. TERIYAKI BACON BLACK COD BLUE CHEESE BURGER

1/4 pound black cod
1/4 cup teriyaki sauce
1 teaspoon oil
1 tablespoon butter
1 handful shiitake mushrooms (sliced)
2 tablespoons teriyaki sauce
1/2 teaspoon sesame oil
2 strips bacon
1 bun
lettuce
tomato
blue cheese

Marinate the black cod in the teriyaki sauce up to over night. Heat the oil in a pan. Saute the black cod in the oil until just crispy. Melt the butter in a pan. Saute the mushrooms in the butter until golden brown. Add the teriyaki sauce and sesame oil and saute until evaporated. Fry the bacon until crispy. Assemble sandwich.


bacon recipe courtesy of: Kevin, Closet Cooking (July 1, 2008), Toronto, Ontario, Canada, lynch.kevin@gmail.com

1660. BACON-WRAPPED BRAISED CAPON with CAPER SAUCE

1 poularde, rubbed with salt

To do the braising:
1/3 pound bacon or porkfat in 6 slices
some extra, thin slices bacon
1/2 cup chopped suet
15 black peppercorns
8 cloves
5 slices of gingerroot
1 onion, sliced
some sprigs of estragon
some roots of parsley
some chicken broth (optional)

To make the sauce:
2 1/2 tablespoons butter or chicken-dripping
1/3 cup flour
2 cups/1 pint chicken broth
lemon peel, white pepper, 3 cloves, 1 bayleaf
2 finely chopped shallots
1/2 cup capers with the vinegar
1/2 cup white wine
pinch of ground mace
2 egg yolks
small lump of cold butter
6 thin slices of bacon

Preparation in advance: Cover the bottom of a heavy casserole with a layer of thick slices of bacon. Cover this with the suet, herbs and spices. Place the chicken on top of this, and cover the bird with thin slices of bacon (optional). Close the lid, place the casserole on a slow fire to melt the fat, then put it in the oven (175C/350F). Let the chicken simmer for an hour, basting it now and then with the molten fat. If the contents of the casserole are too dry, add some chicken broth.
To make the sauce: Simmer the broth for the sauce with lemon peel, pepper, cloves and bay leafs for twenty minutes. Strain the liquid.

Make a roux: Melt the butter, or use three tablespoons of the dripping fat of the chicken (only when no broth was added). Sauté the shallots, add the flour in one go. Stir with a flat wooden spatula, let simmer on a very slow fire for five minutes. Keep stirring. Now add the strained broth, starting with a small amount. Keep stirring until all the liquid has been absorbed by the roux. Add the next amount of liquid when the roux starts boiling again (keep stirring ...). When all the broth is used, add wine, mace, capers and caper liquid.

To serve: Remove the chicken from the casserole, remove the bacon from the bird. Have a decorous serving dish ready to put the chicken on. Surround it with slices of lemon and/or lime. Show it to your guests at the dinner-table, then take it back to the kitchen to cut the chicken in portions. Arrange the chicken pieces on the serving-dish and pour some sauce over them. Use a saucier for the rest of the sauce.


bacon recipe courtesy of: Keukenboek by Henriëtte Davidis, 1868

1659. SWEET CURED BACON, BROAD BEAN and CHORIZO RISOTTO

serves two


8 oz. sweet cured back bacon rashers, cut into large pieces
2 oz. chorizo, sliced
1 teaspoon olive oil
1 onion, chopped
5 oz. arborio rice
1 pint pork stock
2 oz. frozen broad beans, defrosted
black pepper
2 tablespoon fresh flat leaf parsley, chopped
Parmesan cheese

Heat olive oil in a saucepan and cook bacon, onion and chorizo-style sausage until beginning to brown. Add risotto (Arborio) rice and stock, bring to the boil. Season and simmer gently for approximately 30 minutes or until the rice is cooked and all the liquid absorbed. (Add a little more stock if you wish to achieve your desired texture/consistency.) During the last 10 minutes stir through broad beans or peas and heat through. Scatter with parsley and grated Parmesan cheese and serve.


bacon recipe courtesy of: LovePork.co.uk, Stoneleigh Park, Kenilworth, Warwickshire CV8 2TL, UK

1658. CARP and BACON STEW

4 pounds carp
¼ pound bacon
¼ cup onion, chopped
1 cup tomatoes
¼ teaspoon salt
¼ teaspoon sugar

Fry bacon in a dutch oven or small kettle until crisp. Add other ingredients and simmer for 45 minutes.


bacon recipe courtesy of: BASS on HOOK Fishing Resource Center, Box 645, Gold River, British Columbia, Canada V0P 1G0

1657. PAN-FRIED PERCH in CORNMEAL with BACON

serves four


2 bacon strips
1 egg
1 tablespoon water
1/2 cup cornmeal
1/4 teaspoon salt
1/4 teaspoon ground black pepper
4 skinless fresh perch fillets (about 5 ounces each), each about 1/2" thick
1/4 cup soy flour
2 tablespoons vegetable oil
4 lemon wedges

Cook the bacon in a large, heavy skillet over low heat until crisp, 10 to 14 minutes, turning once or twice. Drain on a paper towel-lined plate, reserving no more than 1 tablespoon of the fat in the pan.

In a small bowl, lightly beat the egg and water. In another bowl, combine the cornmeal, salt, and pepper. Coat the fish with the flour, then dip into the egg mixture and coat with the cornmeal, lightly pressing to help the coating stick. Arrange in a single layer on a large plate and refrigerate for at least 15 minutes or up to 60 minutes to help the coating adhere.

Heat the oil in the same skillet with the bacon fat over medium heat. Add the fish, round side down, without crowding. Cook until golden brown and crisp on the outside, 3 to 4 minutes. Turn and cook until browned on the outside and opaque inside, 2 to 4 minutes more. (If necessary cook in two batches, keeping the first batch warm in a 250°F oven on a baking sheet lined with paper towels.)

Crumble the bacon over the top and serve with the lemon wedges for squeezing.


bacon recipe courtesy of: Rodale, 33 East Minor Street, Emmaus, Pennsylvania 18098, 610-967-5171

1656. MINI BACON YOGURT QUICHES

makes twenty-four quiches


1 17.3-oz. box puff pastry (2 sheets)
4 large eggs
½ cup yoghurt cheese
2 slices cooked bacon, drained and crumbled
2 green onions, finely chopped
½ cup shredded Swiss cheese
dash black pepper

Unfold puff pastry dough and cut out 24 2½-inch rounds with a cookie cutter. Press each round firmly into a mini-muffin tin. Prick bottom of dough with a fork several times to prevent rising.

In a medium glass or ceramic bowl, beat eggs. Whisk in yoghurt cheese. Add bacon, green onions, Swiss cheese, and pepper. Mix well.

Pour egg mixture into pastry-lined mini-muffin tins, filling each 2/3 full. Bake at 375ºF for 15 to 18 minutes or until golden. Cool slightly before serving. Cool completely before freezing. Reheat frozen quiches at 375ºF for 15 to 20 minutes until hot throughout.


bacon recipe courtesy of: Mountain High Yoghurt, 1325 West Oxford Avenue, Englewood, Colorado 80110, 1-866-YOGHURT

1655. HAVARTI and BACON BROCHETTES

16 big cubes of Havarti cheese
8 slices of bacon, each cut in four
4 wooden skewers steeped in water

Place Havarti cheese cubes on a plate and freeze for 2 hours. Preheat barbecue to medium. Wrap each cheese cube with two pieces of bacon as tightly as possible, completely covering cheese. Skewer 4 cubes of Havarti cheese to each brochette and barbecue 7 to 8 minutes, or until bacon is crisp and cheese starts to melt, turning over a few times. Remove from heat and serve on a bed of mesclun. Accompany with pickled mushrooms.


bacon recipe courtesy of: Dairy Farmers of Canada, 1801 McGill College Avenue, Suite 700, Montreal, QC H3A 2N4

1654. BRAISED OXTAILS with BACON, HOMEMADE NOODLES and TOMATO GREMOLATA

yields four servings


2 tablespoons olive oil
2 ounces slab bacon, cut into ¼-inch-by-1-inch pieces
3 tablespoons all-purpose flour
1½ teaspoons kosher salt
1 teaspoon fresh ground black pepper
2 pounds oxtails, cut into 1-inch rounds
3 medium carrots, peeled, quartered, and cut into 1-inch pieces
2 stalks celery, split lengthwise and cut into 1-inch pieces
1 medium onion, peeled and cut in 1-inch pieces
1 medium leek, white part only, washed, quartered, and cut in 1-inch pieces
1 clove garlic, peeled and mashed
4 fresh plum tomatoes, peeled
1 cup red wine
1 cup chicken stock or water
2 tablespoons red wine vinegar
herb bouquet made with 12 parsley stems, 4 thyme sprigs, 2 marjoram sprigs, 1 bay leaf
1 recipe basic pasta dough (see recipe), rolled and cut into ½-inch-wide noodles
2 tablespoons unsalted butter
Tomato Gremolata (see recipe)

Preheat oven to 350°F. Place a heavy-bottomed ovenproof pot or skillet over medium heat. Add the olive oil and the salt pork or bacon and brown, rendering the fat. Remove the browned pieces and set aside. Mix the flour with 1 teaspoon of the salt and ¼ teaspoon of the pepper. Dredge the oxtails with the seasoned flour and brown on all sides in the pot. Remove the oxtails and set aside. Pour out all but 2 tablespoons of the fat in the pot and add the carrots, celery, onion, and leeks. Sauté the vegetables for about 10 minutes or until golden brown.

Add the garlic, tomatoes, oxtails, salt pork or bacon, wine, stock, vinegar, and herb bouquet, and the remaining salt and pepper. Bring to a simmer on top of the stove, cover, and place in the preheated oven. Cook slowly until the oxtails are very tender, about 2½ hours. Skim the fat from the surface of the cooking liquid. May be prepared up to a day ahead and refrigerated. Reheat before serving. Cook the noodles until tender in boiling salted water. Drain and toss with the butter. Place noodles on serving plates, top with the oxtails and the vegetables. Sprinkle with the Tomato Gremolata.


TOMATO GREMOLATA
yields ½ cup

¼ cup tomato concasse (see recipe)
¼ cup parsley, coarsely chopped
1 cup minced shallots
½ teaspoon minced garlic (approximately 1 large clove)
minced zest of 1 lemon
½ teaspoon olive oil
1/3 teaspoon malt vinegar
¼ teaspoon fresh ground black pepper

Combine all the ingredients in a small mixing bowl just before serving.


TOMATO CONCASSE
yields about ½ cup

1 medium-size tomato

It is important to choose a firm, ripe tomato. Core the tomato and make a small on the bottom with a sharp paring knife. Blanch the tomato in boiling salted water for 10 seconds. Immediately remove the tomato and immerse in ice water to stop the cooking.

Peel and cut the tomato in half. Over a bowl, carefully squeeze tomato half to remove seeds and juice, leaving the tomato intact as much as possible. Reserve seeds and juice, for stocks or soups. Cut the tomato into ¼-inch cubes or as directed in the recipe you are using.


BASIC PASTA DOUGH
yields four servings

1 cup oil-purpose flour
1 large egg
1 teaspoon olive oil

Measure the flour onto a smooth work surface. Make a well in the flour and add the egg and olive oil. Begin stirring the egg and the oil with a fork, gradually incorporating the surrounding flour. Continue mixing until a stiff dough is formed. Not all the flour will be used. Knead in as much of the remaining flour as the dough will absorb. The dough should be stiff. Continue kneading for 2 or 3 minutes until the dough is smooth. Wrap tightly in plastic wrap and let the dough rest for 1 hour before rolling.

Roll the dough between the rollers of a pasta machine, starting with the widest setting. Fold the dough in thirds the first two or three times through. Continue rolling with successively smaller settings. If the dough is sticking, flour lightly. Continue rolling to the desired thickness. For fettuccine or other noodles, let the dough dry for a minute or two before cutting according to the recipe. For ravioli, keep the dough sheets covered with a towel and use as soon as possible


bacon recipe courtesy of: Bradley Ogden, Bradley Ogden's Breakfast, Lunch & Dinner

1653. POTATOES with BACON and TOMME CHEESE

yields four servings


18 oz. firm potatoes
5 oz. Tomme de Savoie
7 oz. bacon
1 tablespoon oil

Peel and slice the potatoes, not too thickly. Cook the bacon bits with the oil in a skillet. Add the potatoes, cover and cook gently. Check and press down from time to time. Add the diced Tomme; stir until the cheese is melted and stringy. Press down again with a fork; cover and let the bottom brown. Turn out onto a plate like a potato pancake.


bacon recipe courtesy of: The Worldwide Gourmet.com

1652. PIG'S EAR or BACON LOAF

makes four servings


12 oz. cooked bacon
1 teaspoon baking powder
1/4 cup softened butter, plus 5 teaspoons for the mold
1 tablespoon mustard
1 oz. parsley
3 tablespoons peanut oil
2 pinches of salt
5 grinds of pepper
2 whole eggs
1 1/4 cups flour
2 oz. grated Gruyère

Take a loaf pan 28 cm long, 8 cm high and 7 cm wide; brush it with butter, then cut out a piece of parchment paper the size of the pan and line the inside; set aside in the refrigerator. Preheat your oven to 180/200° C. Cut the cooked pig's ears into thin strips. Wash, dry and chop the parsley.

Place the baking powder, 60 g of softened butter, mustard, oil, salt and pepper in a bowl. Mix well with a wooden spoon so that the mixture is very smooth, then add the eggs and sprinkle in the flour, add the 350 g of sliced pig's ears, the chopped parsley and the grated cheese; mix well.

Put the batter into the prepared pan; bake for 45 minutes. When it is cooked, remove from the oven and turn out onto a rack. Chill lightly before serving.

Cut the loaf into slices; brown them in butter in a skillet to make them crispy. Place a slice of the loaf on each serving plate and garnish with a salad of frisée lettuce dressed with a vinaigrette well-seasoned with mustard.


bacon recipe courtesy of: Jean-Paul Lacombe, Restaurant Léon de Lyon, 1 Rue Pleney, 1st, Lyon, France

1651. BACON-OATMEAL COOKIES

makes 25-30 sandwiches, 4-5 dozen cookies


1 cup, plus 2 tablespoons bacon fat, room temperature
1 1/2 cups sugar
2 large eggs
1 teaspoon vanilla extract
4 1/2 teaspoons molasses
4 1/2 teaspoons honey
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3 cups quick oats
1 1/2 cups bacon bits
1 cup raisins, chocolate chips or walnut pieces (optional)

Preheat oven to 325°F. With a hand held or stand mixer, cream fat with sugar until creamy and light.

Add eggs one at a time, beating well after each addition. Add vanilla, molasses and honey, and beat to incorporate.

In a medium mixing bowl, combine the flour, baking soda and salt, and whisk to incorporate. Add this mixture to the butter mixture and beat to incorporate. Scrape down the sides and bottom of the bowl, and beat briefly to insure that mixture is homogeneous.

Add the oats, bacon bits and raisins, chocolate chips or walnuts, if using. Mix until well distributed.

Drop dough by the heaping tablespoonful onto parchment- or Silpat-lined baking trays, leaving 1 1/2 or 2 inches between cookies. Bake for 10-12 minutes, rotating tray once during baking. Cool cookies completely before filling.


bacon recipe courtesy of: Amanda Clarke, Serious Eats: A Food Blog and Community, January 22, 2009

1650. OAK-SMOKED BACON and SALSA SANDWICH

serves three


9 rashers of oak smoked bacon
10-12 cherry tomatoes
2 tablespoons coriander
4 teaspoons extra virgin olive oil
1 headed teaspoon parmesan cheese
salt and ground black pepper
your favorite crusty bread and salad leaves.

Crisp the smoked bacon under a medium grill. Finely chop the tomatoes and coriander, and mix well with the oil, cheese, salt and ground pepper to make the salsa. Butter both slices of your favorite crusty bread and top one slice with a large handful of salad leaves. Add the smoked bacon slices and top with salsa.


bacon recipe courtesy of: Manx Kippers by Moore's Traditional Curers, Mill Road, Peel, Isle of Man, IM5 1TA

1649. FRENCH TOAST CRUMPETS with BACON CURLS and CHILI JAM

serves four


3 free range eggs
¼ cup milk
salt and freshly ground pepper
50 grams butter
8 crumpets
1 red chili, minced
1 tablespoon parsley, very finely chopped
8 long rashers bacon, rind removed

Chili Jam
makes about 1 medium jar
2 large red capsicums
2 medium tomatoes
4 fresh red chilies (smaller the chili, the hotter the jam will be)
4 cloves of garlic, crushed
300 grams golden caster sugar, (or Demerara)
100 ml red wine vinegar
2 cm piece of fresh ginger, peeled
1 fresh lime

Heat the oven to 200°C. Starting from the thick end of the bacon, roll up reasonably tightly to form curls (use a toothpick if they don’t want to stay rolled). Stand upright in a baking tray and cook for about 20 minutes or until crispy. Drain any fat into the pan you are using to cook the crumpets and keep the bacon warm until required.

In a medium bowl, beat the eggs with the milk and chili and season with salt and pepper. Add the butter to the frypan and add any excess bacon fat you have collected. Dip the crumpets in the beaten eggs and let soak for a few seconds. Add four of the crumpets to the pan and cook over moderately high heat until golden brown, about 2 minutes per side. Keep warm in the oven with the bacon. Dip and cook the remaining crumpets.

Serve two crumpets and two bacon curls per person with the chilli jam (see recipe below). You could serve with maple syrup instead of the jam if you prefer.

For the chili jam: Roughly chop the capsicums and the tomatoes. Chop the chillies, leaving the seeds in. In a food processor, puree all of the chopped mix and put it into a heavy-based saucepan with the crushed garlic (I find it easier to puree all the ingredients now before they are hot and sticky, but you can do it later if you prefer). Add the ginger and then add the sugar and red wine vinegar. Bring everything to the boil stirring continuously. Skim off any foam you see forming on top.

Simmer gently for 30 or 40 minutes, stirring occasionally. The jam is ready when it becomes sticky and looks shiny. It will thicken more as it cools. Remove the ginger and add the juice of the lime - this will help the jam to set. Pour the jam into a sterilised jar.


bacon recipe courtesy of: Arianne Spratt, 9am with David & Kim on Network Ten, 1 Saunders Street, Pyrmont, NSW 2009, GPO BOX 10, Sydney, NSW 2001, Australia

1648. BROILED SALMON FILLET with BACON, WILD MUSHROOMS and OYSTER SAUCE

makes four servings


1 salmon fillet, 1 lb., about 1" thick
5 slices smoky bacon
1 cup diced fresh shiitake mushrooms, very firmly packed
1 teaspoon finely-chopped garlic
2 tablespoons chopped parsley
2 tablespoons Chinese oyster sauce
1 pinch freshly grated nutmeg

Pre-heat broiler. Season the salmon fillet well with salt and pepper. Wrap 3 of the bacon slices, proportionately spaced, around the salmon filet. Place fillet on roasting pan, and place underbroiler. Cook till just done (about 10 min).

Meanwhile, prepare the sauce. Cut the remaining two slices of bacon into small squares. Place in a heavy saute/fry pan over high heat. Cook till medium-brown, about 2 min. Spill out all but 1 tsp. of the bacon fat. Lower heat to medium-high. Add in the shiitake mushrooms, stir well, and saute/fry till mushrooms become golden brown-brown, about 3 min. Turn heat down to medium, and stir in garlic and parsley. Cook for one minute. In a bowl, combine the oyster sauce with 1/4 c. of warm water. Blend, and add in to saute/fry pan. Cook one minute over medium heat. Season well with nutmeg.

To serve, remove the wrapped bacon from the salmon (you may throw away the bacon, or possibly use it as a garnish). Delicately slice the salmon along the natural separations, and divide among 4 plates. Top each with a quarter of the sauce, and with a flat parsley leaf for garnish.


bacon recipe courtesy of: CookEatShare.com, Global Cookbook, London, UK

1647. CHICKEN, SMOKY BACON and BAMBOO SHOOT STIR-FRY

serves two as a main or four to share


1 tablespoon groundnut oil
3 smoked bacon rashers sliced
2 x 200 gram-250 gram chicken breasts each cut into 5mm slices
1 x 220 gram tin of bamboo shoots drained
1 handful of bean sprouts
1-2 tablespoons light soy sauce
1 tablespoon oyster sauce
a dash of toasted sesame oil
1 spring onion sliced
rice of your choice to serve

Heat a wok over a high heat and add the groundnut oil. When the oil starts to smoke, add the bacon and stir-fry for 2 minutes until crispy. Add the chicken and stir-fry for 4 minutes. As the chicken turns from pink to opaque, add the rice wine or sherry. Add the bamboo shoots and bean sprouts and stir-fry for 1 minute, then season to taste with the soy sauce, oyster sauce and sesame oil.

Garnish with the spring onion and serve immediately with whichever rice you fancy. I suggest jasmine rice on its own or boiled with 1.5cm cubes of sweet potato, or egg fried rice as in the picture.


bacon recipe courtesy of: Ching-he Huang, Mail Online, The Daily Mail, Associated Newspapers Limited, Northcliffe House, 2 Derry Street, London W8 5TT

1646. MAINE LOBSTER SALAD with GINGER, DAIKON, BACON and a WARM PONZU DRESSING

makes two servings


1 one & one quarter pound Maine lobster
1 tablespoon extra virgin olive oil
salt & white pepper to taste
1 cup wakame (seaweed salad)
1 2-inch piece fresh ginger
1 small daikon radish
1/2 bunch of cilantro
2 scallions
1 lemon
2 slices of thick bacon
1 teaspoon canola oil

Dressing:
1 1/2 tablespoons soy sauce
1 1/2 tablespoons ponzu (citrus soy sauce)
3 tablespoons mirin
1/4 cup chicken stock
1/4 cup ale
1 large garlic clove, minced
1/4 teaspoon chili pepper, minced (1/8 teaspoon dried red pepper flakes)
stalks from 1/2 bunch of cilantro
1 teaspoon corn starch
1 teaspoon cold water

Fill a large pot with one quart of water and add one tablespoon of salt. Set a steaming rack inside the pot and bring to a rolling boil over high heat. Add live lobster to the pot and cover. After five minutes, lift the lid and shift the lobster so it cooks evenly. Cover again and cook for five more minutes.

Remove lobster from pot and set aside to cool. Once cool, remove meat from lobster. Slice lobster meat into bite size pieces, leaving claw pieces whole. In a mixing bowl, toss lobster meat with olive oil, white pepper and salt to taste. Cover and refrigerate.

Peel ginger and daikon radish. Slice both into one inch long “matchstick” strips. Set aside. Remove leaves from cilantro. Keep stalks for dressing. Slice scallions in 2 inch long pieces, then quarter each piece. Soak sliced scallion in cold water (just enough to cover) and refrigerate.

Using a vegetable peeler, remove peel from lemon, trying to get as little of the white pith as possible. Finely slice peel into long strips.

Slice bacon into small strips. Place in hot pan with canola oil. Fry bacon strips until crispy. Remove from pan and place on paper towels to drain.

In a small pot over medium heat, add soy sauce, ponzu, mirin, chicken stock, and ale. When liquid comes to a boil, turn heat down to low. Mix cornstarch and cold water together, and whisk into pot. Add minced garlic, chili pepper, cilantro stalks and cover. Simmer for 5 minutes and turn off heat. Remove cilantro stalks with a slotted spoon. Season with white pepper and salt if needed. Add ginger matchsticks and cover.

Place lobster in the middle of each plate, making a "mound".

Ladle dressing over lobster, and around lobster to the outer edge of the plate.

Distribute wakame, daikon, cilantro leaves and bacon over dressing.

Drain water from scallions.

Garnish with sliced scallions and lemon peel.


bacon recipe courtesy of: Zeph, plat du jour, Maine

1645. EGGPLANT and BACON-STUFFED CHICKEN BREAST

3 large chicken breast butterflied (with a pocket)
6 bacon slices cut up in pieces
1 large onion chopped
4 cloves garlic minced fine
1 eggplant cubed
black pepper to taste
1 cup chopped mushrooms (optional)

Peel the eggplant, cut in large wedges and sprinkle with salt. Let this sit for 20 to 30 minutes. This procedure removes any bitterness the eggplant may have. Rinse with clear running water and cube.

In a large skillet, fry bacon real good (crisp).

Add the onion & garlic & saute for a while until onions are clear. Add the eggplant (& mushrooms if using) and cook down until the eggplant is done (soft, tender, almost mushed and very reduced). (I added a little water to the eggplant and then let it reduce.)

Preheat oven to 350 degrees.

Season the chicken breast or catfish filets with your choice of Tony's, any Cajun Seasonings or salt and black pepper. You could even use red pepper flakes. The author does not use salt as she finds the bacon to be salty enough for the whole dish. Let the mixture cool and stuff the three breast with the stuffing of eggplant & bacon.

Put foil on a cookie sheet, sprayed the foil first, then layered the breast on cookie sheet.

Bake the chicken at 350 degrees for an hour and 15 minutes; the catfish approximately 40 minutes (check for flakiness). You may also want to test the chicken for doneness at the one hour interval.


bacon recipe courtesy of: Alberta (Bert) LeBlanc, Real Cajun Recipes, May 28, 2004

1644. APPLEWOOD-SMOKED BACON and FARM FRESH EGG RISOTTO

yields four servings


6 cups reduced-sodium chicken broth
1 onion, chopped
1 tablespoon butter
1 1/2 cups arborio rice
1 teaspoon minced garlic
5 strips bacon, preferably apple-wood-smoked, cut into 1/4 -inch dice
1/4 cup grated Parmigiano-Reggiano
1/4 cup chopped chives
sea salt
freshly ground black pepper
4 egg yolks

In a medium saucepan, bring the broth to a simmer. Reduce the heat to low to keep the broth warm.

Meanwhile, in a 4-quart heavy pot over medium heat, cook the onion in the butter until softened, stirring often, about 5 minutes. Stir in the rice, garlic and bacon and cook, stirring frequently, until the bacon begins to brown, about 3 minutes.

Stir in one-half cup warm broth and continue to cook the rice at a simmer until the broth is absorbed, stirring frequently. Continue to add the broth, one-half cup at a time, stirring constantly until each addition is absorbed before adding the next, until the rice is creamy-looking but still slightly chewy, 18 to 20 minutes (you should have leftover broth).

Stir in the cheese and chives, and season with salt and pepper to taste.

Immediately divide the risotto among 4 warmed plates, and make an indentation in each mound of risotto for a yolk. Place a yolk in the center of each mound and serve immediately.


bacon recipe courtesy of: Chef Jamie West, Ojai Valley Inn & Spa, 905 Country Club Road, Ojai, California 93023 | Noelle Carter, Los Angeles Times, April 22, 2009

1643. CALABAZA PUMPKIN and BACON SOUP

10 whole fresh baby leaves of “Spanish thyme” (Cuban oregano) or 10 whole fresh sage leaves plus 1 1/2 teaspoons chopped fresh leaves of whichever herb is used
4 slices bacon, chopped
3-4 lbs calabaza pumpkin or kabocha squash, peeled, seeded and cut into 2 inch pieces
4 tbs olive oil
1 large onion, chopped
2 garlic cloves, minced
1 teaspoon minced hot pepper or to taste (optional)
1 chopped seasoning pepper (optional)
1 sprig of fresh thyme or some tarragon
3 1/2 cups chicken or vegetable broth
1 cup water
Salt and black pepper to taste

Fry Spanish thyme or sage leaves in 2 tablespoons of the oil- 10-15 seconds for the former, 3 to 5 seconds for sage. Transfer leaves with a slotted spoon to paper towels to drain. Fry chopped bacon if using, remove to paper towels to drain.

Add remaining olive oil to pot, then cook onion, stirring, until softened. Stir in garlic and remaining herbs and cook, stirring, about 2 minutes. Add pumpkin/squash and sauté for 5 minutes, turning constantly. Add broth and water and simmer covered, 20-30 minutes until pieces are tender.

Let soup cool a bit and then purée soup in batches in a blender, transferring to a bowl. Return soup to pot and reheat. If necessary, thin to desired consistency with a little water. Season with salt and black pepper to taste.

Serve sprinkled with bacon and fried leaves.


bacon recipe courtesy of: A Caribbean Garden | TheGrowSpot.com

1642. POTATO, BACON and SQUASH HASH

3 cups potatoes, peeled, cut in 1/4-inch dice
6 cups plus 2 tablespoons canola oil
3 cups calabaza pumpkin, peeled, seeded, cut in 1/4-inch dice (or use regular pumpkin for a denser consistency. Any squash will do for flavor)
1/2 teaspoon ground cumin, toasted
1/2 teaspoon ground coriander, toasted
1/2 teaspoon ground black pepper, toasted
1/2 teaspoon kosher salt
1/2 teaspoon sugar
1/2 teaspoon paprika
1/4 teaspoon cinnamon
1/3 cup plus 4 teaspoons orange aioli (recipe follows)
orange oil (recipe follows)
1/4 cup smoked bacon, finely diced
Kosher salt, to taste
freshly ground black pepper, to taste
4 fresh chives, chopped
4 potato gaufrettes (optional)

Orange Aioli and Orange Oil
1 cup freshly squeezed orange juice
1 egg yolk (or substitute 2 1/2 tablespoons pasteurized egg yolks)
2 tablespoons freshly squeezed lemon juice
1/2 tablespoon Dijon mustard
1 cup canola oil
1 to 2 tablespoons water

Combine potatoes and 6 cups oil in heavy saucepan. Cook over medium heat until to 170ºF. Adjust heat to maintain temperature and cook until potatoes are fork tender, 12 to 18 minutes, taking care to maintain temperature. Remove potatoes with slotted spoon. Drain on paper towels, reserving the oil. Set aside to cool.

In mixing bowl, toss pumpkin with cumin, coriander, black pepper, salt, sugar, paprika, cinnamon and remaining 2 tablespoons oil. Bake on sheet pan in preheated 350ºF oven until pumpkin is fork tender, 15 to 20 minutes; cool.

Prepare Orange Aioli: In a sauté pan over medium heat, reduce orange juice to 1/4 cup; cool. In small bowl, whisk together egg yolk, lemon juice and mustard; slowly whisk in oil. Add half the reduced orange juice. Thin with water to desired consistency.

Prepare Orange Oil: Transfer remaining reduced orange juice to a bowl and whisk in 1/2 cup reserved oil from cooking potatoes.

In sauté pan over medium heat, slowly render bacon until meaty but not crisp, about 5 minutes. Pour off some of the fat. Add potatoes and pumpkin; season to taste with salt and pepper and heat gently. Remove from heat and stir in 1/3 cup Orange Aioli.

Divide potato mixture among 4 ring molds that have been placed on serving plates. Press gently to compact then carefully remove molds. Top each with 1 teaspoon Orange Aioli; drizzle 1 to 1 1/2 tablespoons Orange Oil around rings. Garnish each with chopped chives and an potato gaufrette.


bacon recipe courtesy of: Idaho Potato Commission, 661 South Rivershore Lane, Eagle, Idaho 83616, 208-334-2350

1641. ESCARGOT FRICASSEE with MUSHROOMS, BRUSSEL SPROUTS and CANDIED BACON JAM

yields two servings


14 snails, cleaned, purged, fully cooked
1/8 lb butter, unsalted
1 cup Brussels sprouts, leaves only
1 cup chanterelles, cleaned and quartered
6 cipollini onions, quartered and peeled
½ lemon
salt, pepper, cayenne or espelette pepper

For Bacon Jam:
1 cup bacon, cut into 2” X 1” X 1/2” pieces
¼ cup yellow onions, julienned
3 tablespoons dark brown sugar
1 tablespoon honey
3 cups chicken stock
1 tablespoon butter, unsalted

For Parsley Puree:
2 bunches fresh parsley
1 tablespoon walnut oil
1 tablespoon orange oil
1 tablespoon grapeseed oil

For Bacon Jam: Render bacon in a heavy sauté pan in hot 500-degree F oven until bacon is crispy. Pull from oven and remove bacon. Cook julienned onions in the remaining bacon fat, scraping the bits from the bottom of the pan until onions are dark golden. Add brown sugar and stir to coat. Add a third of the chicken stock and place pan back in the oven to simmer. Reduce mixture until thick, almost au sec (approx 5-15 minutes). Watch carefully that it doesn’t burn. Add half of the remaining stock and reduce again until thick. Add all of the remaining stock and remove pan from the oven. Season with salt, pepper, and espelette to taste. Pour contents into a blender and puree until fairly smooth. Pour contents back into sauté pan and stir in honey to combine. Put pan back into oven and cook stirring frequently until deep brick red color is reached. Re-season and mount with butter. Allow to cool to warm temperature. Reserve.

For Parsley Puree: Blanch, shock, and drain parsley with stems in tact. Puree in blender with oils and a pinch of salt until smooth. Reserve.

For Snails: Melt butter in sauté pan. Add cipollini onions and cook in 500-degree F oven until golden brown. Remove from heat and allow to sit for 15 minutes. Add chanterelles to pan and place back in oven. Cook until caramelized. Add Brussels sprout leaves and cook for 1 minute. Add snails and cook until heated through. Season and add juice and zest of ½ a lemon. Add a few splashed of cold water to emulsify sauce. Reserve.

To Serve: Spoon a tablespoon of bacon jam onto the plate. Using spoon, stretch the jam to make an elongated shape. Drain fricassee on towels and spoon onto plate slightly overlapping bacon jam. Sprinkle lightly with espelette. Drizzle a small spoonful of parsley puree in front of both components.


bacon recipe courtesy of: Chef Kevin Gillespie, Quickfire Challenge Winner, Top Chef, Season 6, Episode 4

1640. BACON-WRAPPED CRAB-STUFFED SHRIMP with LEMON BASIL CREAM

yields four servings


1 pound lump crabmeat, picked clean
1/2 butter crackers, crushed (recommended: Ritz)
3 scallions, tops and whites finely chopped
1/2 red bell pepper, finely chopped
1/4 cup mayonnaise
1 egg, beaten
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
1/2 lemon, juiced
1/4 teaspoon garlic powder
1 teaspoon table salt
pinch cayenne pepper
16 large shrimp, peeled
16 slices bacon

Pesto:
2 lightly packed cups fresh basil
1 cup walnuts
1 cup freshly grated Parmesan
1 tablespoon minced fresh garlic
1 cup olive oil
1/4 cup fresh lemon juice

Roux:
1 cup all-purpose flour
8 tablespoons butter

Lemon Basil Cream:
1 tablespoon olive oil
2 tablespoons butter
1 teaspoon minced onion
1 teaspoon minced fresh garlic
1/4 cup dry white wine
1 cup heavy cream
3 tablespoons pesto (see recipe above)
1 teaspoon roux (see recipe above)

Preheat the oven for 350 degrees F.

To make the crab stuffing: Combine the crab, crackers, scallions, pepper, mayonnaise, egg, Worcestershire sauce, mustard, lemon, and garlic. Season the stuffing with salt and pepper and mix well. Set the stuffing aside.

Using a paring knife, slice the shrimp down the backs and remove and discard the 'veins'. Deepen the incisions if necessary, then spoon stuffing into each shrimp. Wrap each stuffed shrimp with bacon and arrange them in a large baking dish.

To make the pesto: pulse the basil, walnuts, cheese, and garlic together in a food processor (or grind in a mortar) then gradually incorporate the oil. Adjust the seasoning with lemon juice and set aside.

To make the roux: Heat the butter in a saucepan over medium heat. Add the flour, and cook, stirring, until the mixture, although still pale, looks dryer and no longer smells raw, about 5 minutes. Remove the roux from the heat.

Transfer the shrimp to the oven and roast until the bacon begins to render and brown, about 10 minutes. Flip the shrimp and roast on the second side until the shrimp are opaque, 5 to 10 minutes more.

Meanwhile make the lemon basil cream: Heat the oil and butter in a small skillet over medium heat. Add the onions and garlic and cook, stirring frequently, until the mixture is fragrant and golden, about 7 minutes. Add the wine and simmer for 5 minutes then add the cream. Simmer until the sauce has reduced by half. Add the lemon juice and pesto, then whisk in the roux a tablespoon at a time (use just enough to thicken the sauce). Keep the sauce warm over very low heat.

Arrange the shrimp on 4 warm plates and serve with lemon basil cream sauce on the side.


bacon recipe courtesy of: Chef Jacob Warner, The Lady & Sons, 102 West Congress Street, Savannah, Georgia 31401, 912.233.2600

1639. CRAB-AND-CORN CHOWDER with BACON and CHANTERELLE MUSHROOMS

makes 6 to 8 servings


6 ears fresh yellow corn
4 cups low-salt chicken broth
3 cups whipping cream
2 tablespoons olive oil
7 bacon slices, cut crosswise into 1/4-inch-wide strips
1 1/2 cups finely chopped onion
1 1/2 cups finely chopped leeks (white and pale green parts only; about 2 medium)
3/4 cup finely chopped celery
1 teaspoon fennel seeds
1 3/4 pounds white-skinned potatoes, peeled, cut into 1/2-inch cubes
2 tablespoons (1/4 stick) butter
6 ounces fresh chanterelle mushrooms, thickly sliced
2 tablespoons dry Sherry
1 teaspoon fresh thyme leaves
1 pound fresh crabmeat
2 tablespoons chopped fresh parsley

Cut kernels off corn cobs. Set kernels aside. Combine cobs, broth, and cream in heavy large saucepan. Simmer 5 minutes. Remove from heat.

Heat oil in heavy large pot over medium-high heat. Add bacon and sauté until crisp, about 8 minutes. Transfer bacon to paper towels to drain. Pour off all but 3 tablespoons pan drippings; add onion, leeks, celery, and fennel seeds to pot. Sauté until vegetables are crisp-tender, about 4 minutes. Stir in potatoes. Discard cobs from cream mixture; strain cream mixture into potato mixture. Simmer until potatoes are almost tender, stirring occasionally, about 10 minutes. Stir in corn kernels. Simmer chowder until potatoes are tender, about 5 minutes longer.

Meanwhile, melt butter in heavy large skillet over medium heat. Add mushrooms and sauté until tender, about 5 minutes. Stir in Sherry and thyme. Add mushroom mixture to chowder. Season to taste with salt and pepper.

Sauté crabmeat in same large skillet over medium-low heat just until heated through, about 3 minutes. Divide crabmeat, reserved bacon, and parsley among bowls. Ladle chowder over and serve.


bacon recipe courtesy of: Bon Appétit, January 2003

1638. CORNBREAD with BACON CRUST

makes 12 to 16 servings


10 thick-cut bacon slices
1 1/2 cups medium-grind cornmeal
1 1/2 cups all purpose flour
3 tablespoons golden brown sugar
1 tablespoon baking powder
1 teaspoon salt
1 2/3 cups whole milk
3 large eggs
3 tablespoons honey or agave syrup
2 tablespoons unsalted butter, melted
2 cups frozen corn kernels (unthawed)

Cook bacon in large skillet over medium heat until crisp. Drain on paper towels. Reserve 2 tablespoons drippings from skillet. Crumble bacon into small pieces.

Preheat oven to 350°F. Coat 12-inch diameter ovenproof skillet with bacon drippings. Whisk cornmeal and next 4 ingredients in large bowl. Whisk milk, eggs, honey, and butter in medium bowl. Stir milk mixture into dry ingredients. Mix in corn.

Place prepared skillet in oven until very hot, about 10 minutes. Pour batter into skillet. Sprinkle bacon over. Bake cornbread until golden and tester inserted into center comes out clean, about 50 minutes. Cool in skillet at least 30 minutes. Serve cornbread directly from skillet. DO AHEAD: Can be made 8 hours ahead. If desired, rewarm uncovered in 350°F oven 10 to 15 minutes.


bacon recipe courtesy of: Peter Reinhart, Bon Appétit, November 2009

1637. BACON and BOURBON PECAN PIE

8 oz. whole pecans
5 strips of medium thickness bacon cut into thirds

for crust
1 1/4 cups flour
2 tablespoons sugar
2 tablespoons frozen bacon grease
1 stick (8 tablespoons) frozen unsalted butter cut into 1/4″ cubes
1 cold egg whisked with 1 tbs ice water

for filling
6 tablespoons unsalted butter
1 cup dark brown sugar packed
3/4 cup light corn syrup
1/4 teaspoon kosher salt
3 large eggs
1 tablespoons bourbon
1 tablespoons vanilla extract

Move the oven rack to the middle position then preheat to 350 degrees F. Spread the pecans on a baking sheet then roast in the oven for around 10 minutes or until they are fragrant.

Fry the bacon over medium low heat until brown and very crisp then transfer to a paper towel lined plate to cool. Measure 2 Tbs of bacon lard into a glass or metal container then allow it to come to room temperature before placing it in the freezer. Put 6 pieces of the fried bacon (2 whole strips) in the freezer as well.

Put the frozen bacon into the work bowl of a food processor and blitz until the bacon is powderized. Add the flour and sugar, processing until it’s well incorporated into the flour. Add the frozen bacon grease, and butter then pulse until there are pebble sized pieces of fat. Add 2 tablespoons of the egg mixture then pulse to combine. Continue to add egg and pulse until the dough is crumbly but just starting to come together (pictured above). You shouldn’t need to use all of the egg mixture.

Turn the pebbles of dough out onto a sheet of plastic wrap and press together. Using as few motions as possible, flatten the dough with the palm of your hand then use the plastic wrap to fold the dough over itself. The idea is to flatten the beads of cold butter into layers, which will make the dough flakey. Too much handling though and you will form gluten in the flour which will make the dough tough. Flatten once more, fold over and shape into a puck. Wrap with the plastic and put it in the refrigerator for at least 1 hour.

On a floured surface, roll out the dough so it’s bigger than a standard pie plate. Roll it onto your pin and slide it over your pie plate. Unroll it making sure it’s centered. Gently press the dough into the corners then use kitchen sheers to trim the dough with 1/2″ of overhang. Tuck the overhang under itself then flute the edge with your fingers. Return to the fridge until hard.

Preheat the oven to 400 degrees F and cover the crust with aluminum foil, pressing the foil against the dough. Use a fork to poke holes through the foil and through the dough. Dump some dried beans or pie weights onto the foil and put the crust into a preheated oven. Bake for 15 minutes or until the crust is set. Remove the foil with the pie weights and return the crust to the oven until it just starts turning brown 7-10 minutes.

Turn the oven down to 275 degrees.

Setup a double boiler with a metal bowl over a pot filled with water and bring the water to a gentle simmer. Melt the butter, then add the sugar, corn syrup, and salt. Once they’re dissolved, whisk in the eggs one at a time until combined. Switch to a heatproof spatula and mix in the vanilla and bourbon. Continue stirring, scraping the bottom and sides of the bowl until the mixture reaches 130 degrees F. Remove it from the heat, add the pecans and pour it onto the warm crust.

Bake for 50-60 minutes or until the center is mostly set. Insert the remaining 8 pieces of bacon into the top while the pie is still warm. Allow it to cool completely before cutting.


bacon recipe courtesy of: Marc Matsumoto, [No Recipes], October 25, 2009