2063. TEMPURA SHRIMP, ALFALFA and BACON SUSHI

3 cups of sumeshi (cooked sushi rice)
6 sheets of nori
12 tempura shrimp
6 long strips of cooked bacon, cut in half vertically
1 cup of alfalfa sprouts

Place one sheet of nori (shiny side down). Place 1/2 a cup of the rice in the middle of the sheet and spread it out. Place 2 shrimp at the edge of the sheet closest to you. On top of the shrimp, layer on 2 thin strips of bacon and some alfalfa sprouts. Then roll.


bacon recipe courtesy of: Nicole King, For the Love of Food, September 12, 2007

2062. KIMCHI, BACON and FULVI PECORINO ROMANO BISCUITS

3 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon garlic powder
1/2 cup cold butter
1 cup fulvi pecorino romano cheese
6 slices bacon, chopped
3/4 cup diced kimchi, squeezed of its juices
2 cups buttermilk

Preheat oven to 425º. Sift the flour, baking powder & soda, salt and garlic powder together and using a pastry cutter or two knives cut butter until only bits are visible. Add the Fulvi Pecorino Romano Cheese. Mix well. Bake bacon in convection oven lined with parchment paper at 375º until crispy, chop into bite size pieces and add to the mixture. Add the buttermilk. Mix well. Squeeze the kimchi of its juices, chop and add to the mixture and mix well until a dough forms.

On a lightly floured surface place the dough and pat and form the dough to about 2 inch thickness. Add more flour if your dough seems a bit wet. Using a floured biscuit cutter cut the dough and place on lined baking sheet and bake for about 15-20 minutes or until biscuits appear golden.


bacon recipe courtesy of: Lisa, Korean American Mommy, November 14, 2010

2061. BAKED BROWN TROUT with BACON and HERB SALAD

serves four


4 whole trout (300 grams each), cleaned
8 slices smoked back bacon
2 cos (romaine) lettuce, sliced
a handful of mixed herbs, such as chervil, basil and flat-leaf parsley
extra-virgin olive oil
white vinegar

Preheat the oven to 200C/gas mark 6. Put two slices of bacon in the cavity of each trout and use a cocktail stick to close the belly. Sprinkle salt sparingly on both sides of the fish and pat into the skin. Oil a baking tray, arrange the fish on it, and bake for 12 to 15 minutes. Mix the lettuce and herbs together and dress with four tablespoons of olive oil and two tablespoons of white vinegar, plus salt and pepper. Divide among four plates. Remove the cocktail sticks and place the fish next to the salad. Serve immediately.


bacon recipe courtesy of: Seasonal Spanish Food: 125 Simple Recipes to Bring Home the Flavors of Spain by José Pizarro. Kyle Books, 2010

2060. FRIED LAMB'S BRAINS with BACON CRUMBLE and APPLE VINAIGRETTE

serves one


2 lambs brains
3 tablespoons sherry vinegar
extra virgin olive oil
10 garlic cloves, skin on
2 rashers bacon, rind removed, finely diced
1 king brown mushroom, sliced
20 grams baby spinach leaves
1 small granny smith apple, juiced
2 eggs, soft boiled
30 grams parmesan, finely grated
2 tablespoons plain flour
2 tablespoons milk
extra 80 grams parmesan, coarsely grated
2 tablespoons dry breadcrumbs
60 grams butter

Soak the brains in salted cold water for 2 hours, changing the water every 30 minutes. Drain, carefully peel off the membrane with a sharp knife. Rinse brains well.

Place the brains in a saucepan of cold water, add good pinch salt and 1 tablespoon sherry vinegar, bring to boiling point over low heat. Drain then transfer to a tray and refrigerate until cold.

Heat oil in a small oven-proof frying pan over high heat, add garlic and pinch salt, turn to coat then transfer to the oven and roast 5 minutes until golden and tender. Remove from the oven, keep warm.

Cook bacon in a frying pan over high heat until light golden. Remove from the heat and add 1-2 tablespoons sherry vinegar, toss to coat, remove to a bowl. Cook mushrooms in a frying pan with oil 1-2 minutes until golden and tender drizzle with more oil and set aside.

Heat olive oil in a small frying pan until hot, add spinach and toss until almost wilted. Set aside.

Pour 1 tablespoon apple juice into a bowl, slowly add 2-3 tablespoons oil, whisking constantly until emulsified. Season with salt. Peel the hot eggs and press them through a fine sieve.

Preheat oven and a tray 180 degrees celsius fan forced. Line a second baking tray with baking paper. Sprinkle finely grated parmesan over the baking paper in 5cm wide, 20cm long strips. Bake 8-10 minutes or until light golden.

Pat brains dry and coat in flour, milk and combined coarsely grated parmesan and breadcrumbs. Melt butter in a frying pan until foaming. Add brains and cook 30 seconds, spooning the melted butter over the brains as they are cooking.

Remove the parmesan wafers and the hot tray from the oven, turn the wafers onto the hot tray, top with 1 brain and working quickly roll the brain in the wafer.

Spoon the egg onto serving plate. Top with mushroom, bacon and spinach and garlic cloves. Carefully arrange brains in center of the plate, spoon over the apple vinaigrette and serve.


bacon recipe courtesy of: Gary Mehigan, "MasterClass," MasterChef 2009, Australia

2059. PUMPERNICKEL with SMOKED EEL, BACON CRISPS and MUSTARD MAYONNAISE

serves two


2 rashers of streaky bacon
oil, for greasing
2-3 tablespoons mayonnaise
1 teaspoon wholegrain mustard
1 teaspoon mild German mustard
sea salt and freshly ground black pepper
200 grams smoked eel, skin and bones removed, cut into bite-sized pieces
2 slices of pumpernickel bread
handful of frisée lettuce, leaves picked

Lay the bacon rashers on a lightly oiled baking sheet. Rest another baking sheet on top, then bake in the oven for 8 minutes until the rashers are crispy. Remove from the oven and drain on kitchen paper. This method will result in flat, uncurled bacon – perfect for a sandwich filling.

Mix the mayonnaise, wholegrain mustard and German mustard together with some sea salt and freshly ground black pepper. Spread the pumpernickel bread with the mustard mayonnaise, then rest the pieces of smoked eel on top. Cut each slice of pumpernickel into three pieces and top with the frisée lettuce. Break the bacon rashers into pieces and scatter over the top to serve.


bacon recipe courtesy of: Gordon Ramsay, The Times, 1 Virginia Street, London, May 31, 2008

2058. BACON and ARTICHOKE HEART PIZZA with PINEAPPLE

1 portion of pizza dough
mozzarella cheese
marinara sauce
3 slices of thick cut apple wood-smoked bacon, lightly cooked and crumbled into bite-sized pieces
8-10 canned, water-packed whole artichoke hearts, cut in half
1/2 cup golden pineapple, cut into bite-sized pieces
chives, snipped over the top

Preheat oven to 475 degrees. Drain and dry on paper towels, artichoke heart and pineapple (this is important for non-soggy pizza). Form the pizza dough to the thickness and size desired right on top of the baking sheet. Layer as follows: marinara sauce, cheese, artichoke hearts, pineapple, bacon and chives. Cook until golden brown, approximately 10 to 15 minutes.


bacon recipe courtesy of: Freeing My Martha, May 26, 2010

2057. ROAST PARTRIDGE with BACON and KALE, SPICED APPLE SAUCE and WALNUT SAUCE

serves four


For the roast partridge
1 tbsp olive oil
4 whole oven-ready partridges
salt and freshly ground black pepper
4 rashers streaky bacon
5oz curly kale leaves, roughly chopped
2oz unsalted butter

For the spiced apple sauce
2lb 4oz sweet red apples, peeled, cores removed, each apple cut into eight wedges
17fl oz dry cider
9oz caster sugar (approximate measure: see step 6 below)
¼ tsp ground cinnamon
¼ tsp ground cloves
¼ tsp mixed spice

For the walnut sauce
1 pint beef stock
3½fl oz walnut oil
1 lemon, juice only

To serve
3½oz whole walnuts, shells removed
½ bunch fresh marjoram, leaves only
3½fl oz rapeseed oil

Preheat the oven to 180C/350F/Gas 4.

Heat the olive oil in a very large, ovenproof frying pan over a medium heat. Season the partridges all over, to taste, with salt and freshly ground black pepper. Lay one slice of streaky bacon over the breast of each partridge.

When the pan is hot, add the partridges, breast-side down, and fry for 1-2 minutes, or until browned. Continue to turn the partridges, cooking until browned on all sides.

Transfer the pan to the oven and roast the partridges for a further 10-12 minutes, or until cooked through. (NOTE: The partridges are cooked through when the juices run clear when the partridges are pierced in the thickest part using a skewer.) Remove from the oven and set aside to rest on a warm plate for five minutes. Reserve the pan and its juices.

Meanwhile, for the spiced apple sauce, bring the apple wedges and cider to the boil in a large frying pan. Reduce the heat to a simmer and continue to simmer for 12-15 minutes, or until the apple wedges have broken down to the consistency of apple sauce. Strain the softened apple mixture through a fine sieve.

Weigh the strained apples, then weigh out half of the apple weight of sugar (this procedure will give the correct measurement of one part sugar to two parts apple mixture.)

Heat the apple mixture, sugar, cinnamon, cloves and mixed spice in a saucepan until all of the moisture has evaporated, about 20 minutes. (NOTE: The apple mixture is ready when a spoonful of the mixture placed onto a plate does not release any liquid.)

Meanwhile, for the walnut sauce, bring the beef stock to a simmer over a low heat. Continue to simmer for 6-8 minutes, or until the volume of stock has reduced to 150ml/5fl oz.

Blend the warm, reduced stock and the walnut oil in a food processor until the mixture is thick and glossy. Squeeze in the lemon juice. Set aside.

Blanch the kale in a large pan of boiling, salted water for 2-3 minutes. Drain well and refresh in ice cold water. Drain again and set aside.

Just before serving, heat the butter in the frying pan you used to cook the partridge. Remove the bacon from the partridge breasts and chop into pieces. When the butter is foaming, add the bacon and curly kale, and season, to taste, with salt and freshly ground black pepper. Continue to cook for 1-2 minutes, stirring well, until warmed through.

To serve, mix together the walnuts, marjoram and rapeseed oil in a bowl until well combined. Set aside.

Spoon the spiced apple sauce into a piping bag. Dot the plate with small spots of spiced apple sauce. Spoon the kale and bacon mixture into the center of each of four serving plates. Carve the legs and breast away from the partridges, placing the meat back onto the carcass for presentation. Place each partridge on top of the kale and bacon mixture. Drizzle over the walnut sauce. Spoon the walnut and marjoram dressing around the edge of each plate.


bacon recipe courtesy of: Lawrence Keogh, Saturday Kitchen, BBC-Food

2056. COUNTRY SPLIT PEA SOUP with BACON and POTATOES

makes 8 to 10 servings


3 tablespoons butter
1 large Spanish onion, peeled and diced
2 ribs celery, sliced
8 large carrots, peeled and sliced
3 whole cloves garlic, peeled
1 pound dried green split peas
10 cups chicken stock
2 tablespoons dry sherry
5 dashes Tabasco sauce
2 cooked Yukon Gold potatoes, peeled and diced
12 slices bacon, cooked until crisp (reserve some for garnish)
Kosher salt and freshly ground black pepper, to taste

Melt the butter in a 6- to 8-quart pot over medium-high heat. Add the onion, celery, carrots, and garlic. Sauté for 7 to 10 minutes, stirring frequently. Add the split peas and chicken stock. Bring to a boil. Reduce the heat to medium. Simmer for 1 hour, or until the split peas are soft and tender.

Remove from the stove. Add the sherry and Tabasco sauce. Puree the soup in the pot using a hand blender, or work in batches with a regular blender until smooth. Add the cooked potatoes and bacon. Stir to combine thoroughly. Garnish each bowl with crumbled bacon.


bacon recipe courtesy of: New England Soup Factory Cookbook: More Than 100 Recipes from the Nation's Best Purveyor of Fine Soup by Marjorie Druker and Clara Silverstein. Thomas Nelson, 2007

2055. CAVATELLI, CABBAGE and BACON

serves 4-6


1 lb. package cavatelli
6 slices bacon, cut into ½" pieces
4 cups shredded cabbage
¾ cups onion, minced
¼ cup butter
½ teaspoon salt
¼ teaspoon pepper

Cook cavatelli according to package directions. Drain and keep warm. Meanwhile, in a large skillet, fry bacon over medium-high heat until almost browned; about 5 minutes. Add cabbage and onions. Cover and cook, stirring occassionally, for 10 mins or until tender. Remove cover, stir in butter, salt and pepper. Cook over high heat 3-5 mins. or until cabbage and onion are slightly browned. Toss with cavatelli. Serve immediately.


bacon recipe courtesy of: Sara "Sherry Gentile," Akron, Ohio, for TasteBook

2054. CLAM, POTATO and BACON POTPIE

serves 6 to 8


6 slices of lean bacon
2 tablespoons unsalted butter
1 onion, chopped fine
3 tablespoons all-purpose flour
1 cup heavy cream
1 cup milk
1 pint shucked hard-shell clams, chopped coarse, reserving 1/4 cup of the liquor
1/4 teaspoon Worcestershire sauce
3 boiling potatoes, cooked, peeled, and cut into 1/2-inch cubes
1/4 teaspoon dried thyme, crumbled
2 tablespoons finely chopped fresh parsley leaves
1 teaspoon fresh lemon juice
2 recipes pâte brisée (recipe below)
an egg wash made by beating 1 large egg with 2 teaspoons water

Pâte Brisée:
1 1/4 cups all-purpose flour
3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
2 tablespoons cold vegetable shortening
1/4 teaspoon salt

In a large bowl blend the flour, the butter, the vegetable shortening, and the salt until the mixture resembles meal. Add 3 tablespoons ice water, toss the mixture until the water is incorporated, and form the dough into a ball. Knead the dough lightly with the heel of the hand against a smooth surface for a few seconds to distribute the fat evenly and re-form it into a ball. Dust the dough with flour and chill it, wrapped in wax paper, for 1 hour.

Potpie: In a kettle cook the bacon over moderately low heat until it is crisp and transfer it with tongs to paper towels to drain. Pour off all but 2 tablespoons of the fat, add the butter, and in the fat cook the onion, stirring occasionally, until it is softened and lightly golden. Add the flour and cook the roux, stirring, for 3 minutes. Add the cream, the milk, the reserved clam liquor, and the Worcestershire sauce and cook the mixture, stirring, for 5 minutes, or until it is thickened. Add the potatoes, the clams, the thyme, the parsley, the lemon juice, the bacon, crumbled, and salt and pepper to taste and combine the mixture well.

Divide the dough in half. Roll out one piece of the dough 1/8 inch thick on a lightly floured surface, fit it into a 10-inch (1 1/2 quart capacity) pie plate, and trim the dough, leaving a 1-inch overhang. Pour the filling into the shell. Roll out the remaining dough 1/8 inch thick, arrange it over the filling, and crimp the edge decoratively. Brush the top crust with the egg wash and bake the potpie in the lower third of a preheated 400°F. oven for 35 minutes, or until the crust is golden.


bacon recipe courtesy of: Gourmet, February 1990

2053. CREAMY LENTIL SOUP with GARLIC and BACON

makes four servings


3 tablespoons unsalted butter
2 garlic cloves, pressed
2 onions, minced
1-1/2 cups lentils
8 oz. bacon
7-8 cups chicken stock
1 3-inch sprig of thyme
1 cup cream
salt and white pepper to taste

Melt the butter over med-low in dutch oven. Add the onions and garlic and sauté for about 5 minutes until soft but not at all browned. Add the bacon and cook an additional 2 minutes stirring. Stir in the lentils, 7 cups of chicken stock and the thyme sprig. Increase heat and bring to a boil. Reduce heat, cover and simmer for 1 to 1-1/2 hours until the lentils are soft. Place a colander over a large bowl. Pour in the soup, separating the lentils from the broth. Remove the bacon strips from the lentils and set aside. Wipe out the dutch oven and pour the broth back into the pot. Place the lentils in the bowl of a food processor and purée. Skim the fat off of the broth, stir in the lentil purée. Slice the bacon. Add the bacon back into the pot and stir in the cream. Simmer over med-low heat for about 10 minutes to heat through.


bacon recipe courtesy of: BakeSpace.com

2052. FRESH WHITEFISH CHOWDER with BACON, POTATOES and BASIL

makes four servings


1/4 pound thick cut maple cured hickory-smoked bacon, coarsely chopped
1 whole onion, peeled and halved lengthwise, cut julienne
3 tablespoons unsalted sweet butter
4 whole bay leaves
8 leaves fresh basil, chopped
3 pounds Yukon Gold potatoes, washed and cut into 1/2-inch chunks
2 tablespoons roasted garlic puree
1 quart fish stock, preferably homemade
1 1/2 cups creme fraiche or heavy cream
4 fresh whitefish fillets, skinned, boned and trimmed
1 whole lemon, juiced
Sea salt and freshly ground black pepper to taste
Basil compound butter, optional
Chowder crackers, optional

In a large, heavy-bottomed saucepan or Dutch oven over medium heat, cook the bacon for 10 minutes or until it is crisp and has rendered its fat. Remove the crisp bacon and reserve.

In the same pan, add the onions to the rendered bacon fat with the butter and bay leaves. Turn up the heat to medium-high and sweat the onions for 7 to 8 minutes, until they are soft and translucent. Add the herbs, potatoes and roasted garlic puree. Cover with the fish stock and season with salt and pepper.

Simmer the chowder base for about 15 to 20 minutes or until the potatoes are just cooked, and the broth is rich and flavorful.

Add the creme fraiche (or heavy cream) to the base and stir to blend. Submerge the fillets of whitefish into the base, making sure the broth covers the fish, and gently simmer the chowder another 5 minutes or until the fish is just cooked through. Taste the chowder for seasoning and adjust if necessary.

Gently transfer the broth to a large serving bowl and carefully top with the fillets.

Drizzle in the lemon juice to taste and top with basil compound butter. Garnish with the chowder crackers.

Serve immediately.


bacon recipe courtesy of: Fork in the Road with Eric Villegas: Michigan Culinary Adventures from the Emmy-winning PBS Series by Eric Villegas. Huron River Press, 2007

2051. LINCOLNSHIRE HASLET BEIGNETS with BACON, RHURBARB PUREE and SAGE FOAM

serves four


For the beignets
4½oz butter, cut into cubes
9fl oz boiling water
5oz plain flour
4 free-range eggs
1lb 2oz haslet, cut into 1cm/0.5in cubes
9oz pork belly, cooked, skin and bones removed, chopped
1 shallot, peeled, finely chopped
2 tbsp finely sliced fresh sage leaves
2 tbsp finely sliced fresh tarragon leaves
vegetable oil, for deep frying

For the rhubarb purée
7oz rhubarb, trimmed, chopped
pinch sugar
pinch salt

For the sage foam
9fl oz milk
4oz fresh sage leaves

For the bacon
4 rashers streaky bacon

For the beignet, place the butter into a large heatproof mixing bowl and pour over the boiling water. Mix well until the butter has melted. Quickly add the flour all at once and beat in with a wooden spoon continuously for 2-3 minutes, or until well combined and the batter starts to come away from the sides of the bowl. Set aside for 5-10 minutes to cool slightly. Crack in the eggs one at a time, beating well between each addition, until all the eggs are incorporated into the beignet mixture. Mix the haslet, pork belly, shallot and sliced fresh herbs together in a separate bowl, then fold into the beignet mixture. Season, to taste, with salt and freshly ground black pepper, cover the bowl with cling film and set aside to rest for 30 minutes.

Meanwhile, for the rhubarb, place the rhubarb pieces into a small pan with a few tablespoons of water and cook over a medium heat for 10-15 minutes, or until the rhubarb is very soft. Drain the rhubarb, discarding any excess liquid, then transfer to a food processor. Season with a pinch of sugar and a pinch of salt, then blend until smooth. Set aside.

For the sage foam, bring the milk to a boil in a heavy-based pan, then immediately take off the heat. Add the sage, then transfer to a food processor and blend until smooth. Set aside until ready to serve.

For the bacon, preheat the oven to 180C/360F/Gas 4. Line a baking tray with greaseproof paper and lay the bacon rashers on top. Place another layer of greaseproof paper over the bacon and weigh down with a heavy baking or roasting tray to keep the bacon flat. Cook in the preheated oven for 10-15 minutes, or until the bacon is crisp. Drain on kitchen paper and set aside.

For the beignets, half-fill a deep, heavy-based pan with the vegetable oil and heat to 190C/375F, checking the temperature with a digital thermometer (CAUTION: hot oil can be dangerous. Do not leave unattended). Alternatively, use a deep-fat fryer.

Divide the beignet mixture into four equal portions and roll them into ball shapes. Carefully lower the beignets, one at a time, into the hot oil and fry for 3-4 minutes, or until golden-brown and cooked through. Remove with a slotted spoon and drain on kitchen paper. Repeat with the remaining beignet mixture.

To serve, place two spoonfuls of the rhubarb purée onto each of four serving plates, shaping each spoonful into a circle. Place a beignet in the middle between the purée. Using a hand blender, foam up the sage and milk mixture and spoon the foam over the beignets. Top each serving with a bacon rasher and serve.


bacon recipe courtesy of: Colin McGurran, The Hairy Bikers' Food Tour of Britain, BBC-Food

2050. GRILLED LIVER with MOREL MUSHROOMS and BACON

makes two servings


1/2 cup dried morel mushrooms
1 cup hot water
3 thick strips bacon (preferably double-smoked), diced
3 green onions, chopped
1 clove garlic, minced
2 tablespoons each: red wine, 35 per cent cream
freshly ground pepper
1 lb calf’s liver, patted dry
kosher salt
extra-virgin olive oil

In medium bowl, soak mushrooms in water 15 minutes to soften. Drain. Halve or chop mushrooms if desired.

In large skillet, cook bacon over medium until almost crisp. Remove with slotted spoon from pan to drain on paper towels.

Add mushrooms to pan. Cook, stirring, 4 minutes. Add onions and garlic. Cook, stirring, 1 minute. Add bacon. Raise heat to high; add wine. When it evaporates, add cream. Cook until mixture just holds together. Transfer to bowl. Season with pepper; cover and keep warm.

Season liver with salt and pepper. Coat lightly with oil. Wipe out skillet; heat over medium-high. Add liver. Grill 2 minutes per side. Transfer to cutting board. Slice as desired.

Serve liver topped with morel-bacon mixture.


bacon recipe courtesy of: The Boreal Gourmet: Adventures in Northern Cooking by Michele Genest. Lost Moose, 2010 | Jennifer Bain, Food Editor, The Star.com, One Yonge Street, Toronto, Ontario M5E 1E6

2049. CORN KASHA with BACON

serves two


8 oz. corn flour
16 oz. water
1/2 teaspoon salt
1/4 lb. bacon strips

Bring water to a boil, add salt. Add corn flour. Stir, cover, boil for 5-10 minutes or until mushy. Meantime, cut bacon in pieces and fry until brown and crispy. Combine bacon with prepared kasha, cook for another 2 minutes. Add 1 tea spoon of oil (optional). Turn off the heat, cover and let stay for 10 minutes.


bacon recipe courtesy of: AboutKasha.com

2048. NOODLE TART scented with BACON and CARDAMOM

serves four


6 free-range egg yolks
50 grams caster sugar
300 ml double cream, warmed gently
1 tsp ground cardamom seeds
sugar syrup, for poaching
4 slices of bacon, rind removed, cut into thin strips
150 grams cooked noodles, such as thin rice noodles or cellophane noodles, chopped
vanilla ice cream, or clotted cream, for serving
4 sprigs of mint, to garnish

For the sweet pastry:
150 grams plain flour
pinch of salt
75 grams unsalted butter, chilled and diced
25 grams icing sugar
2 egg yolks
zest of 1 lemons, grated

First make the sweet pastry. Sift the flour and salt together to make a mound on a chilled work surface.

Make a well in the centre and add in the diced butter and icing sugar, then place the egg yolks on top and add the zest.

Using your fingertips, work in the butter, yolks, and sugar together until the mixture resembles scrambled egg.

Working quickly so that the butter does not become oily, work in the flour with your fingertips until the flour has been incorporated.

Knead the dough lightly for 1 minute until smooth. Shape the dough into a ball, then flatten slightly into a flat round.

Wrap in cling film and chill in the refrigerator for 1 hour before use.

Preheat the oven to 180°C/gas 4.

Divide the dough into 4 even-sized portions and roll out each portion between two sheets of cling film for easier handling.

Remove one side of the plastic cling film from a rolled-out portion of dough and place inside a lightly greased 15cm tartlet tin. Press gently into the tin and remove the remaining top layer of cling film. Repeat the process until 4 15cm tartlet tins have been lined.

Line each pastry case with baking parchment and fill with baking beans.

Bake blind for 3-4 minutes, then remove the pastry cases from the oven and discard the baking parchment and baking beans.

Keep the oven on at 350°C/gas 4.

In a bowl, beat together the egg yolks and caster sugar until light and creamy.

Add in the double cream and ground cardamom and mix together.

Meanwhile, heat the sugar syrup in a wok. Add in the bacon and gently poach until cooked through.

Add in the noodles and mix well.

Divide the noodle mixture among the part-baked pastry cases. Pour over the egg and cream; mix until level with the top of each pastry case.

Return to the oven and cook for around 12-15 minutes until the egg filling is lightly set. Remove from the oven and cool slightly.

Serve the noodle tarts just warm with vanilla ice cream or clotted cream, garnishing each tart with a sprig of mint.


bacon recipe courtesy of: Alan Coxon, Good Food Live, Good Food Channel, UK-TV

2047. NAVY BEANS with BACON

yields ten servings


1 lb. navy beans
¼ lb. bacon, toasted and drained
1 diced onion
1 hambone, chopped in squares
¼ cup brown sugar
½ cup molasses or maple syrup
1 teaspoon mustard powder
¼ teaspoon ground black pepper
1- ⅓ oz. package beef consomme

Wash the beans and soak overnight. The following day, add the beef consomme and cook in a pressure cooker. When the pot starts to whistle, turn off and let cool. Save 1 cup of bean broth and drain rest.

Combine the drained beans, bacon and onion in a pot. In the cup of bean broth, mix the molasses (or syrup), brown sugar, mustard powder, salt and pepper.

Pour into a baking pan and bake at 300 degrees F for 2½ hours, stirring once in a while. If necessary, add a little more bean broth.

Serve with white rice and salad.


bacon recipe courtesy of: Leah Matalon, Hudson, Ohio, for TasteBook

2046. HERB-MARINATED MONKFISH and BACON BROCHETTE

serves six


2 tablespoons finely chopped coriander
2 tablespoons lemon juice
2 tablespoons olive oil
salt and freshly ground black pepper
800 grams monkfish fillet, cut into 5cm dice
10 slices dry-cured back bacon
1 large red onion, cut into small wedges
2 tablespoons finely chopped parsley

Roasted pepper dressing
2 tablespoons white wine vinegar
2 red and 2 yellow peppers, quartered and seeded
1 clove garlic, finely chopped
2 tablespoons finely chopped parsley
2 tablespoons finely chopped coriander
6 tablespoons extra virgin olive oil

Mix together 2 tablespoons chopped parsley and 2 tablespoons chopped coriander with the lemon juice, olive oil and a little black pepper. Mix in the fish, making sure it is well coated. Cover and chill until needed. Set the grill to high and prepare the sauce by placing the peppers, skin side up, underneath. As soon as their skin blisters and blackens, remove to a bowl and cover. Once cool enough to handle, peel and cut into small diamonds. Whisk together the parsley, coriander, garlic, vinegar and olive oil, add the prepared roasted pepper and season to taste.

If not already hot, preheat the grill to high. Trim the bacon of excess fat and cut into large squares. When ready, assemble your brochettes by alternating chunks of marinated monkfish with bacon and the red onion on skewers. Drizzle with a little extra olive oil and place under the grill. Cook for 4-6 minutes then turn and cook for a further 4-6 minutes on the other side. Serve with the sauce.


bacon recipe courtesy of: Waitrose.com: Online Grocery Shopping, Waitrose Limited, Doncastle Road, Bracknell, Berkshire RG12 8YA, January, 2001

2045. BACON DASHI with PEAS, CUCUMBER, LEEKS and DAIKON

2 liters of bacon dashi (recipe below)
450 grams raw sugar snap peas, julienned
2 large raw English cucumbers, sliced
3 leeks, sliced and sautéed in oil
2 medium salt pickled daikon (recipe below)

Bacon dashi (Makes 2 litres)
2 pieces konbu, 8cm x 16cm
8 cups water
250 grams piece of smoky bacon

Quick-salt pickled daikons
1 large or 3 small daikon radishes, peeled and cut into very thin slices
1 tablespoon sugar, or more to taste
1 teaspoon kosher salt, or more to taste

To serve
For each serving, pour approximately 200ml of bacon dashi into a bowl.
Plate with sugar snap peas, cucumbers, leeks and daikon.

Bacon dashi: Rinse the konbu under running water, then combine it with the water in a medium saucepan. Bring the water to a simmer over medium heat and turn off the stove. Let steep for ten minutes. Remove the konbu from the pot and add the bacon. Bring to a boil, then turn the heat down so the water simmers gently. Simmer for 30 minutes. Strain the bacon from the dashi, and chill the broth until the fat separates and hardens into a solid cap on top of it. Remove and discard the fat and use the dashi or store it. Bacon dashi will keep, covered, for a few days in the refrigerator.


Quick-salt pickled daikons: Combine the daikon with the sugar and salt in a small mixing bowl and toss to coat with the sugar and salt. Let sit for five to ten minutes.

Taste: if the pickles are too sweet or too salty, put them into a colander, rinse off the seasoning, and dry in kitchen towel. Taste again and add more sugar or salt as needed. Serve


bacon recipe courtesy of: Dave Chang, Momofuku, Main Office: 853 Broadway, Suite 1211, New York, New York 10003

2044. ROAST GROUPER with GNOCCHI, PEAS, BACON and PARSNIPS

ROASTED GROUPER
2 pounds grouper, cut into 4-ounce pieces
1-1 1/2 tablespoon butter
1 tablespoon canola oil

POTATO GNOCCHI
about 2 1/2 cups flour
1/2 cup eggs, lightly beaten
4-5 russet potatoes, baked and peeled, mashed through a ricer, not a food processor
1/4 pound butter, melted
parmesan cheese, grated
chives, chopped

BLACK TRUMPET MUSHROOM FRICASSE
1 pound whole, shucked English peas, blanched (save shells to use in chicken stock)
2 1/2 quarts chicken stock
1/2 cup white wine
1/4 - 1/2 pound black forest bacon batons, cooked in a pan
8 ounces trumpet mushrooms, roasted with olive oil, salt and pepper
8 ounces Swanji mushrooms, roasted with olive oil, salt and pepper
3 baby leeks, sliced and gently sautéed
4 parsnips, peeled, sliced and quartered, roasted

ROASTED GROUPER: Heat oven to 350 degrees. In a heavy pan heat butter and canola oil. Sauté the fish until brown on each side. Roast in oven about 10 minutes

POTATO GNOCCHI: Start with the flour in a large bowl, make a well in the flour. As you add each ingredient (one by one) gently mix each in with the tips of your fingers. Add ingredients in this order: eggs, potatoes, melted butter, parmesan, and chopped chives. Knead the final mixture until smooth. Separate the kneaded dough into six workable pieces. Flour the rolling surface. With your hands fashion each piece into a long thin roll. Cut the rolls into bite-sized pieces. Place the raw gnocchi into a pot of boiling salted water. Once the gnocchi rises to the surface continue to simmer for 45 seconds. Remove the gnocchi from the pot with a slotted spoon and place on plate. Add the grouper and top with the ragout.

BLACK TRUMPET MUSHROOM FRICASSE: Cook pea shells in chicken stock. Strain and reduce stock, reserve. In saucepan reduce white wine. Add about 1 quart chicken stock. Simmer while adding bacon, mushrooms, leeks, parsnips, and peas. Serve on top of fish with gnocchi.


bacon recipe courtesy of: Chef Suzanne Tracht, Top Chef Masters, Season 1, Episode 7, Elimination Challenge, Bravo TV

2043. BOURSIN and BACON on CRACKED PEPPER BREAD

makes four sandwiches


12 ounces Boursin cheese
8 slices cooked bacon
8 slices cracked pepper bread or any rustic country bread
1 tablespoon softened lightly salted butter

Spread each of 4 slices of bread with 3 ounces of Boursin cheese. Cut each bacon slice in half lengthwise. Place 2 pieces of bacon (4 halves) on top of each of the Boursin-prepared slices of bread. Cover each prepared half with another slice of bread. Evenly butter the top of each sandwich. Place each sandwich butter side down in a frying pan over medium heat. While the first side is grilling, butter the second side of bread. Cook until golden and crusty, about 1-2 minutes. Carefully turn and cook until second side is golden, about 1-2 minutes more.


bacon recipe courtesy of: Ira Freehof, The Comfort Diner, 1281 Arthur Kill Road, Staten Island, New York 10312 | Epicurious.com, September 1999

2042. CORN-CAMEMBERT ICE CREAM on WAFFLES, BACON PRALINE and CARMEL SAUCE

yields 12 servings


Bacon Praline:
2 cups raw diced bacon (to yield 1 cup crispy rendered bacon)
1 cup sugar
1 tablespoon butter

Bourbon Apple Butter:
5 fuji apples, cored and sliced, skin on
5 gala apples, cored and sliced, skin on
3 tablespoons butter + 3 tablespoons butter
1 shallot, sliced
1 vanilla bean, scraped
3 tablespoons bourbon
1 cup sugar

Acorn Squash Jam:
1 acorn squash, peeled and small diced
2 apples (fuji or gala), peeled and small diced
¼ lb butter (or equivalent bacon grease)
3 shallots, small diced
1 cup sugar
2 cups diced bacon

Caramel Sauce:
1 cup sugar
1 cup heavy cream
¼ cup butter

Corn-Camembert Ice Cream:
2 cups corn, scraped and reserve cobs (or substitute frozen or canned cream corn)
2 cups milk
1 vanilla bean, scraped
1 cup sugar
½ lb camembert cheese
8 eggs

Maple Cardamom Syrup:
2 cups maple syrup
¼ teaspoon cardamom pods

Waffles:
1 package waffle mix
1 vanilla bean, scraped
bacon grease

For the Bacon Praline: Slowly render diced bacon until very crispy. Drain bacon grease and reserve for waffles. Heat sugar in a saucepan until it melts. When it becomes a caramel color, be careful not to let it burn and mix in bacon. Add butter and mix until melted. Pour mixture out onto silicone pad and allow to cool until hard. Crack into smaller pieces and process in food processor. Keep airtight at cool room temperature.

For the Bourbon Apple Butter: Melt 3 tablespoons butter and sweat shallots and vanilla. Pour in bourbon and flame. Stir in apples and sugar and cover until soft. Slowly simmer uncovered until all liquid has evaporated. Pass through a food mill. Return mixture to a smaller pot and simmer until fairly thick. Add remaining 3 tablespoons butter. Cover and cool.

For the Acorn Squash Jam: Melt butter and sweat shallots. Add squash and apples and cover. When soft, add sugar and cook down slowly. In a separate pan, render bacon until crispy. Drain and reserve bacon grease. When squash is cooked down to fairly thick consistency, add bacon. Continue to simmer until jam consistency.

For the Caramel Sauce: Heat sugar. In a separate pan, heat cream and butter. When sugar is melted and almost burnt, whisk in cream/butter mixture. Cook for 5 more minutes at a simmer.

For the Corn-Camembert Ice Cream: Scrape corn off the cob and put into saucepot with milk, sugar, and vanilla bean. Bring mixture to a simmer with cobs in the pot. Remove from heat and let mixture steep for 1 hour after removing cobs. Crack eggs and lightly whisk. Reheat corn-milk mixture and temper into eggs. Cook over a double boiler until slightly thickened. Add cheese and blend mixture until very smooth. Push through a fine mesh strainer. Cool custard before spinning in ice cream machine.

For the Maple Cardamom Syrup: Heat syrup with cardamom pods and steep until aromatic. Strain.

For the Waffles: Make waffles according to package using bacon grease instead of oil.

To Plate: Brush caramel sauce onto plate. Place waffle on sauce. Pour maple cardamom syrup over the waffle. Make a quenelle of bourbon apple butter and arrange next to waffle. Scoop corn-camembert ice cream on top of waffle. Put some acorn squash jam next to ice cream. Sprinkle with bacon praline. Shake confectioner's sugar on top. Garnish with a pinch of smoked sea salt.


bacon recipe courtesy of: Chef Lynne Gigliotti, Top Chef Season 7, Episode 1, Elimination Challenge, Bravo-TV

2041. HEIRLOOM GRILLED CHEESE SANDWICH and CHUNKY TOMATO BACON SOUP

yields four servings


1 stick unsalted butter, softened
1 tablespoon grated Parmigiano-Reggiano
1 tablespoon Dijon mustard, plus 4 tablespoons
8 slices Shepherd's bread
8 ounces white Cheddar cheese, shredded
1 heirloom tomato, sliced into 3 (1/8-inch) slices
8 strips thick sliced apple wood smoked bacon, fried

1 (28-ounce) can crushed tomatoes
2 tablespoons extra-virgin basil olive oil
3 tablespoons finely diced shallots
2 garlic cloves, finely diced
2 tablespoons finely chopped thyme leaves
2 tablespoons finely chopped basil leaves
3 strips thick sliced apple wood smoked bacon, fried and diced
3 ounce tomato paste
1/2 cup heavy cream
1 cup chicken broth
Salt
Sugar, to taste
1 tablespoon chiffonnade basil, for garnish

To make the grilled cheese sandwich:. In a small mixing bowl, combine butter, Parmigiano-Reggiano, and 1 tablespoon Dijon mustard. Spread a liberal amount of butter mixture on 2 slices of bread. Flip over slices and spread some Dijon mustard on other sides. Place Cheddar cheese on the Dijon side of both slices. Place bacon on top of cheese on 1 slice and sliced tomatoes on top of cheese on other slice. Combine both sides together and place in a medium skillet over medium heat. Cook until golden brown and crusty. Flip sandwich and place a weighted cast iron pan on top. Cook until golden brown and cheese has melted. Remove from skillet and serve immediately with tomato soup.

To make the soup: Puree the crushed tomatoes and set aside. In a heavy stainless steel pot, heat basil olive oil. Add shallots and cook until soft. Add garlic, thyme, chopped basil, bacon, and tomato paste and continue to cook, stirring with a wooden spoon. Add tomato puree, cream, chicken broth, and salt and sugar, to taste. Bring to a simmer. Pour soup into bowls and garnish with chiffonnade basil. Serve immediately with grilled cheese sandwich.


bacon recipe courtesy of: Rick Massa, "Ultimate Recipe Showdown: Comfort Food," Ultimate Recipe Showdown, Food Network

2040. SQUID INK PASTA with PRAWNS, SQUID and BACON

100 grams plain flour
1 egg
1 egg yolk
pinch sea salt
1 teaspoon squid ink
1 teaspoon olive oil

300 grams cleaned squid tubes, sliced 1/2 cm thick
2 tablespoons diced speck or smoky bacon
12 medium green prawns, peeled, de-veined and cut into thirds
1 wild green chili
1 teaspoon squid ink
1/4 cup chicken stock
1 tablespoon fish sauce
pinch sea salt
Juice of 1/2 lemon
1/2 punnet cherry tomatoes sliced in half
2 tablespoons coriander leaves

To make the pasta, sift the flour in to a large bowl, add the salt, egg, additional egg yolk, olive oil. Mix the squid ink with a tablespoon warm water then add to the bowl. Mix everything into a dough and knead gently, then wrap in gladwrap and rest for 30 minutes.

Once rested, pass through a pasta machine (keep well floured) until at the desired thickness, then slice in to strips about 1.5cm wide. Set aside.

Bring a pot of water to the boil.

Heat a large frying pan, add a dash of olive oil then add the squid, speck (bacon), prawns, chilli and garlic. Toss quickly for about a minute then take the pan off the heat.

Blanch the noodles until al dente and add them to the pan & return the pan to the heat. Add the squid ink, chicken stock, fish sauce, salt & lemon juice. Taste and adjust seasoning.

Turn off the heat, add the coriander & cherry tomatoes & serve immediately.


bacon recipe courtesy of: Rockpool, 107 George Street, The Rocks NSW 2000, Australia, adapted by Nicholas Leach, June 13, 2010

2039. FETA CROSTINI with TOMATO, BACON and APPLE JAM

makes 30 crostini


1/2 lb. smoked bacon
1 28-oz. can diced tomatoes, drained
1 cup sugar
1 medium apple, peeled, cored and diced
1 small yellow onion, diced
3 tablespoons cider vinegar
1-1/2 teaspoons salt
1/4 teaspoon ground black pepper
1 loaf baguette-style French bread, thinly sliced and toasted (about 30 slices)
1 8-oz. block feta cheese, crumbled
snipped fresh chives

In a large skillet over medium heat, cook the bacon until it is just browned, about 5 minutes. Transfer the bacon to paper towels to drain excess fat. Crumble or cut into small pieces.

In a large saucepan combine the drained tomatoes, sugar, apple, onion, vinegar, salt, pepper, and bacon. Bring to a boil over medium heat and cook, stirring often, for 12 minutes or until apples are tender and most of the liquid is reduced.

Remove pan from heat; let sit for 5 minutes.

Arrange baguette slices on a serving platter, top with a dollop of warm jam, the feta, and chives.


bacon recipe courtesy of: Better Homes and Gardens, Meredith Corporation, 1716 Locust Street, Des Moines, Iowa 50309-3023

2038. STUFFED MANICOTTI with BACON ALFREDO SAUCE

1 (12 ounce) package of manicotti pasta

For the filling:
1 (10 ounce) package of frozen spinach
1 (15 ounce) package ricotta cheese
1 1/2 cups of shredded mozzarella cheese
1/2 cup of parmesan cheese
1 tablespoon of Italian Seasoning
1 tablespoon of chives
1/2 teaspoon of salt
1/2 teaspoon of pepper
2 eggs

For the sauce:
1/2 pound of bacon
6 tablespoons of butter
3 cups of heavy cream
1 1/2 cups of Parmesan Cheese
1/4 teaspoon of pepper
A pinch of nutmeg

For the chicken:
3 boneless skinless chicken breasts
2 eggs
1 cup of Italian Seasoned Bread Crumbs
1/2 cup of vegetable oil

In a large skillet over medium heat, cook the bacon until crisp. Drain on paper towels. Allow to cool. Crumble the bacon. Set aside.

In the same skillet along with the bacon drippings, add 6 tablespoons of butter. Slowly add the heavy cream. Heat over medium heat until the mixture begins to bubble. Remove from heat. Add the Parmesan Cheese, pepper and nutmeg. Mix well. Set aside.

Cook the pasta according to the package directions just until al dente (about 5 minutes). Drain.

Preheat oven to 350 degrees F.

Put all of the filling ingredients in a medium bowl. Mix until well blended. Stuff each of the manicotti shells with equal amounts of the filling. Pour 1/2 of the sauce into the bottom of a 9 x 13 glass baking dish. Lay the manicotti on top of the sauce. Pour the remaining sauce on over the manicotti. Bake at 350 for 30 minutes.

While the manicotti is baking, heat a heavy skillet with the 1/2 cup of vegetable oil over medium heat.

In a large shallow dish, scramble the two eggs.

On a plate place the 1 cup of bread crumbs.

Cut each of the chicken breasts in half. Dip each in the egg and then dredge in the bread crumbs.

Brown both sides of the chicken in the oil. Drain on paper towels.

Remove the manicotti from the oven and allow to sit for at least 10 minutes before serving. Serve the manicotti next to the chicken and drizzle some of the sauce on top of the chicken. Top with some of the crumbled bacon.


bacon recipe courtesy of: Mamas-Southern-Cooking.com, Georgia

2037. LOIN of HARE with BACON and IRISH WHISKEY CREAM

serves six


1-1/4 pounds boneless hare loin, well trimmed
2 slices bacon
5 tablespoons Irish whiskey
1 tablespoon vegetable oil
1 tablespoon unsalted butter
1 cup brown chicken stock
1/2 cup whipping cream

For the spice mixture:
6 juniper berries
2 whole cloves
1/4 teaspoon dried thyme
1/2 teaspoon whole black peppercorns
1/2 teaspoon salt

To make the spice mixture, grind all the spices together in a small mortar with a pestle or in a spice grinder.

Slice the hare loin into 12 even-sized medallions and sprinkle the meat evenly with the spice mixture. Drizzle 2 tablespoons of the whiskey over them. Wrap each medallion with a slice of bacon around its circumference and fix it in place with a wooden toothpick.

In a heavy frying pan, heat the oil over high heat and add the butter. When the butter foams, fry the medallions for about 3 minutes on each side. Pour the remaining 3 tablespoons whiskey into the pan and ignite it to flame the hare. Remove the meat and allow it to rest in a warm place while finishing the sauce. Add the cream and the stock to the pan and boil over high heat until a sauce consistency is achieved.

Place 2 medallions on each warmed individual plate and pour the sauce around the medallions.


bacon recipe courtesy of: Gourmet Ireland: From the Public Television Series by Paul and Jeanne Rankin

2036. SPINACH and BACON SOUFFLE

yields four ramikins


3 tablespoons frozen spinach, thawed
4 pieces bacon, cooked and crumbled
2 teaspoons minced onion
1 teaspoon minced red bell pepper
5 eggs
2 tablespoons milk
2 tablespoons heavy cream
¼ cup shredded cheddar cheese
¼ cup shredded Monterey Jack cheese
1 tablespoon shredded Parmesan cheese
¼ teaspoon salt
1 8-ounce tube Pillsbury Crescent butter flake dough
melted butter
¼ cup shredded Asiago cheese

Preheat oven to 375 degrees F.

Combine spinach, bacon, onion, and red bell pepper in a small bowl. Add 2 tablespoons of water, cover bowl with plastic wrap and poke a few holes in the plastic. Microwave on high for 3 minutes.

Beat 4 eggs. Mix in milk, cream, cheddar cheese, Jack cheese, Parmesan, and salt. Stir in spinach, artichoke, onion, and bell pepper.

Microwave egg mixture for 30 seconds on high, and then stir it. Do this 4 to 5 more times or until you have a very runny scrambled egg mixture. This process will tighten up the eggs enough so that the dough won’t sink into the eggs when it’s folded over.

Unroll and separate the crescent dough into four rectangles. In other words, don’t tear the dough along the perforations that make triangles. Instead, pinch the dough together along those diagonal perforations so that you have four rectangles. Use some flour on the dough and roll across the width of the rectangle with a rolling pin so that each piece of dough stretches out into a square that is approximately 6 inches by 6 inches.

Brush melted butter inside four 4-inch baking dishes or ramekins. Line each ramekin with the dough, then spoon equal amounts of egg mixture into each ramekin. Sprinkle 1 tablespoon of asiago cheese on top of the egg mixture in each ramekin, and then gently fold the dough over the mixture.

Beat the last egg in a small bowl, then brush beaten egg over the top of the dough in each ramekin.

Bake for 25 to 30 minutes or until dough is brown. Remove from oven and cool for 5 minutes, then carefully remove the soufflés from each ramekin and serve hot.


bacon recipe courtesy of: Sarah Tobias, Lima, Ohio, for TasteBook

2035. SPLIT PEA SOUP with BACON and ROSEMARY

makes 4 to 6 servings


4 bacon slices, chopped
1 small onion, chopped
1 medium leek (white and pale green parts only), sliced
1 large carrot, peeled, chopped
2 garlic cloves, minced
4 14 1/2-ounce cans low-salt chicken broth
1 1/4 cups green split peas, rinsed
2 bay leaves
1/2 teaspoon chopped fresh rosemary or 1 teaspoon dried, crumbled

Sauté bacon in heavy large pot over medium-high heat until crisp and brown. Add onion, leek, carrot and garlic and sauté until vegetables begin to soften, about 6 minutes. Add broth, peas, bay leaves and rosemary and bring soup to boil. Reduce heat to medium-low, cover and simmer until peas are tender, stirring occasionally, about 1 hour. Season soup to taste with salt and pepper.


bacon recipe courtesy of: Mary Klonowski, Bon Appétit, September 2000

2034. FRIED GREEN TOMATO BLT with CREOLE REMOULADE

2 green tomatoes, sliced about 1/2 inch thick
1 cup flour
2 eggs beaten with a little water added
2 cups Panko (Japanese) breadcrumbs
Creole remoulade (recipe below)

Season the flour and the tomato slices with salt and pepper. In a 3-step process, dredge each tomato slice in the flour, shaking of the excess, then into the egg, then the breadcrumbs. Bread all the tomato slices before you begin frying.

In a deep skillet heat about 2 inches of vegetable oil over medium-high heat. The ideal temperature for the oil is between 325-350 degrees. If you have a thermometer, use it. If not, wing it. If the oil is too cold, the tomatoes may be soggy. If it’s too hot the breadcrumbs will darken but the tomatoes will not be cooked. Fry the breaded tomatoes, turning once. You want a nice even golden brown color. Do them in batches and don’t overcrowd the pan.

Place cooked tomatoes on a cookie sheet, ideally with a rack so they can drain. Season with salt and pepper.


Creole Remoulade
1 stalk finely diced celery
1/4 cup finely diced onion
1 cup mayonnaise
2 tablespoons ketchup
1 tablespoon Dijon or whole-grain mustard
1/2 teaspoon horseradish
2 tablespoons capers, or chopped dill pickles
1 teaspoon Worcestershire sauce
2 dashes hot sauce
Juice of 1/2 lemon
Salt and pepper, to taste

Mix all ingredients well and chill.

BLT Assembly: Toast the bread of your choice (I prefer Cuban bread). For each sandwich, stack two fried green tomatoes, 4 slices of crispy bacon, and some shredded lettuce. Top with Creole remoulade.


bacon recipe courtesy of: Patrice Knezevic, Daily Loaf: Creative Loafing Tampa's Blog, 1911 North 13th Street, Suite W200, Tampa, Florida 33605, July 12, 2010

2033. SKILLET GREENS with BACON and FETA

serves 1 or 2


1 large bunch cooking greens (kale, beet greens, chard, collards, dandelion, mustard, etc.)
2 ounces of the best, thickest center-cut bacon you can find
2 large cloves garlic, crushed
1/4 cup chicken stock or water (for long-cooking greens only)
2 tablespoons apple cider vinegar
2 ounces feta cheese
salt and pepper

Wash the greens in several changes of water and dry thoroughly. Strip the greens from their stems and tear into large bite-size pieces. If the stems are tender (yes for beets, chard, dandelion, mustard / no for kale and collards), chop them into 1-inch segments.

Start with a skillet that is wide enough to embarrass you at the thought of using it to cook lunch for one. Heat it on the stovetop over medium-high heat. Chop the bacon into 1-inch pieces and add to the heated skillet. Cook, stirring occasionally, until the bacon is about 2/3 as crisp as you would like it and has given off plenty of fat.

If you will be cooking your stems, add them to the skillet now, along with the garlic. If not, just add the garlic. Cook, stirring occasionally, for two minutes.

Add the greens to the skillet and stir (preferably with tongs) to coat all the greens with a bit of bacon fat. For relatively tender greens (all but collards and kale): Cook uncovered until the greens are just shy of desired tenderness. Add the cider vinegar and cook for one minute more. For collards and kale: Cook uncovered for a few minutes, then add the stock or water and cider vinegar. Cover, lower the heat to maintain a simmer, and cook to desired tenderness, probably about 10 minutes. Season with salt and pepper.

Place the greens in a bowl, crumble the feta cheese overtop, and serve.


bacon recipe courtesy of: Carolyn Cope, "In Defense of Food," Umami Girl, May 18, 2010

2032. BACON, BOURBON, PUMPERNICKEL and RYE STUFFING

1/2 lb thick-cut bacon, chopped
1/2 cup butter
1 large onion, peeled and chopped
2 celery stalks, diced
2 cloves garlic, minced
2 tablespoons fresh rosemary
1/2 loaf day-old pumpernickel bread, cubed
1/2 loaf day-old dark rye bread, cubed
4 eggs, lightly beaten
2 teaspoons fresh thyme
2 tablespoons fresh sage leaves
1 cup toasted, chopped pecans
1 quart chicken stock (more as needed)
1/2 cup good quality bourbon whiskey

Preheat oven to 350 degrees F (175 degrees C). Lightly grease 9×13 inch baking dish. Place the bacon in a large, deep skillet, and cook over medium high heat until evenly brown. Drain on paper towels. Pour remaining bacon fat in the skillet into a bowl. Using the same skillet, melt the butter over medium heat. Stir in the onions, celery, garlic, and rosemary, and cook until onions are soft and transparent, about 5 minutes. Stir in the reserved bacon fat. Meanwhile, place the pumpernickel and rye bread cubes into a large bowl. Stir in the cooked bacon pieces, eggs, thyme, sage, and onion mixture, and toss to mix evenly. Stir the chicken stock and bourbon together in a bowl. Pour the chicken stock mixture over the bread mixture, adding more stock to reach desired consistency. Use your hands to evenly mix the ingredients together. Spoon stuffing mixture evenly in the prepared baking dish and pat down lightly. Bake for 45 minutes in the preheated oven or until a knife inserted into the center comes out clean. If you wish to have a darker crust on top, bake for an additional 10 minutes.


bacon recipe courtesy of: Vino Luci, Greenwood Village, Colorado, November 17, 2010

2031. AUVERGNE POUNTI CAKE

3 eggs
1 cup flour
½ teaspoon baking powder
¼ cup vegetable oil (or more)
½ cup warm milk
½ lb. grated cheese
½ lb. cured ham (prosciutto)
¼ lb. smoked bacon
15 pitted prunes
½ lb. chard, spinach, or lettuce leaves
1 medium onion
salt and pepper

Preheat a convection oven to 350ºF. In a mixing bowl, combine the eggs, flour, and baking powder. Gradually stir in the vegetable oil. Warm the milk briefly in the microwave and gradually incorporate it into the batter. Mix in the grated cheese, a little salt, a good amount of pepper. Chop the onion and saute it lightly in a pan with the bacon (or lardons). Meanwhile, cut the country ham into strips. Chop the chard or other greens roughly, and cut each prune into two or even four pieces. When the onions and bacon have cooled slightly, mix all the ingredients into the cake batter. Cook the batter in a buttered or non-stick loaf pan for 45 minutes. Let it cool for 15 or 20 minutes before taking it out of the pan.


bacon recipe courtesy of: Ken Broadhurst, Living the Life in Saint-Aignan, St-Aignan-sur-Cher, Loire Valley, France, September 30, 2009

2030. ACORN SQUASH SOUP with BACON and SQUASH SEEDS

2 acorn squash, reserve seeds
olive oil for basting squash
1 small white onion or half of a large onion, diced
3 tablespoons butter
2 cups chicken or vegetable stock
2 tablespoons water to deglaze pan
salt & pepper
Fresh grated nutmeg
4 to 5 slices crispy cooked bacon, chopped

Preheat oven to 375 degrees. Line a baking sheet with foil. Cut squash in half leaving your fingers intact, scrape out and reserve the seeds in cold salted water. Slice the squash into strips leaving on the skin. Place in a foil lined pan and coat the squash with olive oil. Bake for 50 minutes. Cool until you can handle them without burning your fingers off and remove the skin with your fingers. Meanwhile, drain the water from the seeds and place them on a foil lined baking sheet. Coat them with a little olive oil, salt, and pepper. Bake at 350 degrees for a few minutes until toasted and lightly golden brown. In a medium to large pot add the butter and onions. Cook over medium high until the onions look softened a bit. Then turn off the heat. Place the squash, onions, and chicken or vegetable stock in a food processer or blender and process until smooth. Deglaze the pan with 2 Tablespoons of water over medium high heat. Then add the soup and turn the heat to medium. Cover and stir frequently until warmed through. Add salt, pepper, and fresh nutmeg to taste. Ladle into bowls and garnish with cooked chopped bacon and toasted acorn squash seeds.


bacon recipe courtesy of: Laura Flowers, The Cooking Photographer, September 4, 2009 | adapted from Once Upon a Plate, July 19, 2009

2029. KABOCHA SQUASH CHOWDER with BACON and CHOPPED ALMONDS

6 oz. bacon, diced
1 yellow onion, peeled/diced
1 red bell pepper, diced
2 stalks celery, diced
1/4 bunch fresh thyme, chopped
1/4 bunch fresh oregano, chopped
1 tablespoon garlic, chopped
2 tablespoons flour
1 1/2 kabocha squash peeled/seeded/diced
2 quarts chicken stock
2 bay leaves
2 teaspoons salt
1 teaspoon fresh ground pepper
1/2 bunch scallions, sliced thin
1/4 bunch parsley, chopped
Chopped smoked almonds

Render the diced bacon until crispy; drain and reserve. Using a little of the bacon fat, slowly sweat the celery, onion and peppers with 1/4 Tsp. salt. When soft, add the garlic and chopped herbs and cook until fragrant, about 2 minutes. Add the flour and cook for another 2 minutes. Add in a third of the stock, bring to a boil stirring constantly, add the remaining stock and the diced squash and bay leaves. Let simmer slowly, until the squash is tender; it will thicken and color the soup as it softens. The squash should be soft but still hold its shape. Season with salt and pepper. Off the heat, add the scallions, the bacon and parsley, garnish with toasted or smoked chopped almonds or walnuts for a nice crunch.


bacon recipe courtesy of: Chef John Beardsley, Buckeye Roadhouse, 15 Shoreline Highway, Mill Valley, California 94941 | San Francisco Examiner, October 25, 1996

2028. SCALLOPS with COB-SMOKED BACON and SPINACH ORECCHIETTE

yields 6 servings


1/2 pound cob-smoked bacon
1 pound orecchiette pasta
1 tablespoon olive oil
1 pound sea scallops, cleaned and patted dry
Kosher salt and freshly ground black pepper, to taste
juice of 1 lemon
1 clove garlic, peeled and minced
2 shallots, peeled and chopped
1 pound fresh spinach, clean, washed, dried, and stems removed
1/4 teaspoon red pepper flakes, optional

In a large saute pan over medium heat, cook bacon until done but not crisp, about 10 minutes. Remove bacon, reserving fat, and drain on a paper towel. Chop when cool. Meanwhile, cook pasta according to package instructions. When done, drain and put back into empty pot.

Add olive oil to pan and raise heat to medium high. Sprinkle scallops with salt and pepper, then add to pan in batches to avoid overcrowding. Sear on one side, then the other, cooking until lightly browned, about 3 minutes. Set aside. Repeat with remaining scallops. Add lemon juice to pan, stirring to release the browned bits on the bottom. Add 2 tablespoons of reserved bacon fat. Add garlic and shallots and saute over medium heat until tender, about 5 minutes. Add spinach and saute until just wilted.

Remove spinach and toss with pasta. Add bacon and scallops. Sprinkle with more bacon fat to taste. Add red pepper flakes, if desired.


bacon recipe courtesy of: The Old Farmer's Almanac, Yankee Publishing, Inc., PO Box 520, Dublin, New Hampshire 03444

2027. BRUSSELS SPROUTS with BACON, CRANBERRIES and PECANS

makes 4 servings


2 slices bacon, cut into 1/2 inch slices
1 shallot, diced
1 pound brussels sprouts, cleaned, quartered, blanched and drained
salt and pepper to taste
2 tablespoons dried cranberries
2 tablespoons pecans, chopped

Cook the bacon in a pan and set aside reserving 1 tablespoon of the bacon grease. Add the shallots to the pan and cook in the bacon grease and saute until, tender about 3-5 minutes. Add the brussels sprouts to the pan, season with salt and pepper, toss in the grease and saute for a minute. Remove from heat and mix in the cranberries and pecans.


bacon recipe courtesy of: Kevin Lynch, Closet Cooking, October 31, 2009

2026. MACKEREL with BACON and CREAMY MUSTARD SAUCE

serves two


For the mackerel and spinach
2 mackerel fillets
salt and pepper
4 slices unsmoked streaky bacon
20 grams sage leaves
1 tablespoon olive oil
50 grams butter
400 grams spinach
sea salt

For the sauce
25 grams butter
1 shallot, finely chopped
1 tablespoon white wine vinegar
1 small glass of white wine
1 teaspoon coarse grain mustard
1 teaspoon Dijon mustard
100 ml double cream

Remove the top part of the bone from the mackerel and season inside with salt and pepper. Wrap the mackerel in the bacon and sage leaves, overlapping as you go.

Lay the mackerel in a baking tray with the olive oil and 25g of butter, and roast in the oven at 200°C for 10 -15 minutes until golden.

Meanwhile melt another 25g of butter in a pan over a high heat. Add the spinach and sautée for about 1 minute until wilted and tender. Drain in a colander before serving.

For the sauce melt another 25g of butter in a pan and sweat the shallot until soft. Add the white wine vinegar, bring to the boil, and reduce for a couple of minutes. Add the white wine, bring back to the boil, and reduce again by a third (about 6-7 minutes). Then add the double cream and bring to the boil. Stir in the mustard and season to taste.

Serve the mackerel with the spinach and mustard sauce.


bacon recipe courtesy of: Matt Tebbutt, The Foxhunter, Nantyderry, Abergavenny, Monmouthshire NP7 9DN Wales | LifeStyle FOOD

2025. NEW YORK STRIP STEAKS with a SMOKEY BACON PORT SAUCE

yields six servings


6 New York strip steaks
Kosher salt
black pepper
2 pounds smoked bacon, finely diced
1 1/2 liters port wine
1 cup finely diced shallots
6 ounces green peppercorns
1/4 cup cornstarch
2 cups water
salt

port sauce: Render the bacon in a saucepan over medium-low heat until golden brown. Once bacon has been rendered, strain off the excess fat and put the pan back on the fire. Deglaze the pan with 2/3 of the Port wine and scrape the bottom of the saucepan to get all the bacon off the bottom and sides of the pan. Turn up the heat to medium and the alcohol should ignite. Reduce the wine by 1/4 and skim off any impurities that rise to the surface. Next, add the rest of the wine, the diced shallots, and peppercorns. Reduce by 1/3. In a small bowl, make a slurry with corn starch and water. Whisk the slurry into the pan until the sauce is slightly thick. Adjust seasoning with salt.

Oil and preheat the grill.

Season both sides of the steaks with salt and pepper. Place steaks on grill at a 45 degree angle to establish nice grill marks. Cook steaks to desired doneness or until the internal temperature reaches 125 to 130 degrees F for medium-rare, about 8 to 10 minutes.

Remove the steaks from the grill and let rest for 5 minutes. Spoon the Smokey Bacon Port Sauce over the meat. Serve with your favorite side dishes.


bacon recipe courtesy of: Saddle Ranch Chop House | "BBQ Trails," BBQ with Bobby Flay, Food Network

2024. RUSTIC MAINE LOBSTER and BUTTERNUT SQUASH RAVIOLI with TOASTED WALNUTS, SAGE and MAPLE BACON

1 pound of lobster meat, cut into bite sized pieces
1 pound of peeled butternut squash cut into cubes
½ pound of peeled Russet potato cut into cubes
2 leeks cleaned and cut into 1 inch chunks
5 cloves of fresh garlic
2 cups of light cream
1 cup of water
1 teaspoon of ground cumin
1 teaspoon of ground coriander
½ teaspoon of ground cinnamon
salt and pepper to season, approximately 1 ½ teaspoons

1 package of prepared fresh pasta sheets, or 6 squares 10 inches by 10 inches
¾ cup of walnut halves, lightly toasted and seasoned with salt and pepper
1 bunch of fresh sage, roughly chopped
6 slices of good quality bacon
2 tablespoons of maple syrup
8 tablespoons of butter
¼ cup of dry vermouth
1 bunch of chives, minced

In a large, shallow pot combine the butternut, potato, leeks, garlic, cream, water, and spices. Cover the pot and cook over medium heat for 45 minutes or until the squash and potatoes are tender.

When the mixture is cool enough to handle, ladle the solid part of the mixture in batches into a food processor and blend until smooth, adjusting the consistency with the liquid. We want a smooth paste. There might be leftover liquid when you are finished; that’s OK- the liquid content of the squash varies wildly. Make the paste and thin it out as you go with the cooking liquid. Taste for salt and pepper and set aside.

Preheat your oven to 350F degrees.

Drizzle the maple syrup over the bacon and roast the bacon at 350F for 10 to 12 minutes or until the bacon is crispy and fragrant. Cool, roughly chop and set aside.

Boil a large pot of salted water for your pasta sheets.

Melt 2 tablespoon of butter in a medium sized sauté pan, add the lobster, season with salt and pepper, and as the meat becomes fragrant, add the squash puree. Fold the lobster and puree together until the mixture is incorporated and keep it warm.

Melt the other 6 tablespoons of butter in another medium sized sauté pan. When the butter begins to foam, add the walnuts, the sage and the bacon. Off the heat, add the vermouth. The alcohol should burn off at this point. Toss the mixture together, season with salt and pepper, and keep warm.

Cook your pasta sheets, draining each one for excess water. As they are complete, rest each one on a dinner plate. You want to leave some of each sheet resting off the plate; we are going to fold the sheet in half over the filling, creating the ravioli effect.

Carefully spoon 1/6 of the mixture, or approximately 8 ounces, onto each sheet, fold the top over the mixture, and press a small dimple into each ravioli.

Spoon 1/6 of the walnut mixture, or approximately 3 ounces, on top of each one, carefully drizzling some of the pan butter on top of each ravioli

Garnish each one with minced chives.


bacon recipe courtesy of: Chef William Clifford (Lobster Chef of the Year 2010), Portland Harbor Hotel, 468 Fore Street, Portland, Maine 04101

2023. ROASTED TURKEY BALLOTTINE wrapped in BACON

12-pound fresh turkey, divided; legs reserved for braised recipe (Ask your butcher to remove and bone the breasts, and bone the legs)
2½ ounces diced white bread (about 2 cups)
2 cups milk
2 tablespoons olive oil
1 cup finely chopped onion
2 garlic cloves, minced
¼ cup finely chopped celery
1 tablespoon chopped parsley
¼ teaspoon chopped rosemary
1 teaspoon quatre épices (or substitute pumpkin spice and a bit of black pepper)
1 pound raw pork sausage meat, without casing
Liver and giblets, coarsely chopped
Salt and white pepper
1 egg, lightly beaten
2 pounds thinly sliced bacon
6 tablespoons butter, softened

Preheat oven to 350 degrees. Soak the bread in the milk for 15 minutes; strain. Heat the oil in a sauté pan over medium heat, then add the onion, garlic, and celery and sauté, stirring until tender, about 5 minutes. Transfer to a bowl with the soaked bread, parsley, rosemary, quatre épices, sausage, liver, giblets, egg, 1 teaspoon salt, and ¼ teaspoon pepper. Knead to combine. On a flat surface, arrange a 2-foot-long double layer of plastic wrap. Place half of pork mixture in a horizontal line, about 12 inches long, in the center of the plastic wrap. Lift the plastic wrap up and over the sausage, then roll while tucking under and twisting at the ends, making a tight log about 1¾ inches in diameter. Repeat with the other half of the sausage stuffing. Place the sausage rolls in the freezer to chill quickly. Meanwhile, if you have a whole turkey, remove the breasts and discard the skin. Butterfly the thicker end of the breasts, folding over toward the thinner end to form a shape as close to a rectangle as possible. Cover one breast with plastic wrap, and, using a meat mallet, pound the meat to about ½ inch thick, 1 foot long, and 8 inches wide; repeat with other breast. Season the surface of the breasts with a sprinkling of salt and white pepper. Remove the plastic wrap from a sausage log, and place the log in the center of the flattened breast. Shape the breast around the sausage. Arrange the bacon in overlapping slices in vertical rows, on a 12-inch board, making a 12-inch-long-by-9-inch-wide rectangle. Place the turkey roulade in the center of the bacon, and wrap up and around to fully encase the breast. Repeat with second breast. Lay a 2-foot-long piece of heavy aluminum foil on a flat surface, and spread half of the butter evenly on top. Place turkey roulade in the center, then roll the foil around the roulade as tightly as possible, twisting at the ends. Tie with butcher’s twine to secure. Repeat with other turkey roulade. Place both logs on a baking sheet, and bake for 45 minutes, turning the logs ¼-turn every 10 minutes. Remove foil, and baste roulades with the pan juices; return to oven and continue to cook for another 10 minutes or until the bacon has cooked and the internal temperature reaches 155 degrees. Remove from the oven and rest for 10 minutes. Cut the roulade into ½-inch slices. Serve hot.


bacon recipe courtesy of: Chef Daniel Boulud, for New York Magazine, 2009

2022. SAUTEED RADICCHIO, ORANGE, BACON and PECAN SALAD

serves 4 as a first course


1 cup pecans
4 navel oranges
2 heads radicchio (about 3/4 pound)
4 thick bacon slices
3 tablespoons extra-virgin olive oil
1/4 cup Sherry vinegar or balsamic vinegar
freshly ground black pepper to taste

Preheat oven to 350° F.

In a baking pan toast pecans in one layer in middle of oven until golden and fragrant, about 10 minutes. With a sharp knife cut peel and pith from oranges and cut orange sections free from membranes. Discard outer leaves from radicchio and halve lengthwise. Cut radicchio crosswise into 1/8-inch-thick slices.

Cut bacon into 1/2-inch pieces and in a 12-inch heavy skillet cook over moderate heat, stirring, until just golden. With a slotted spoon transfer bacon to a large bowl. Pour off fat from skillet and in skillet heat oil over moderately high heat until hot but not smoking. Saut
 radicchio, stirring, until wilted, about 5 minutes. Reduce heat to moderate and stir in vinegar. Cook radicchio, stirring, 1 minute more. Transfer radicchio to bowl and toss with bacon, nuts, and pepper. Season salad with salt.

Serve salad topped with orange sections.


bacon recipe courtesy of: Gourmet, June 1998

2021. SPICY BRAISED BACON with SPAGNA BEANS and TREVISO RADICCHIO

serves six


2 cups Spagna beans or cannellini beans
1 head garlic, split, plus 8 cloves garlic, sliced
1 carrot
1 stalk celery
1 russet potato, peeled
salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil, plus more for drizzling
2 heads Treviso radicchio, sliced
12 slices spicy braised bacon, plus some of the braising liquid (recipe below)

Cooking the beans is a 2-day process. Soak the beans in enough water to cover them overnight in the refrigerator. The next day, strain and rinse the beans. Place them in a pot large enough to cover with 6 cups of water and add the split head of garlic, the carrot, celery, and potato. The peeled potato will soften the skin on the beans so that they don't burst when they are cooking. Cook over low heat for about 2 hours, until tender. Remove from the heat, then remove the vegetables and discard them. Season the beans with salt and black pepper and a drizzle of olive oil.

Transfer to the beans to a clean pot and slowly warm them over medium-low heat. Heat the 3 tablespoons olive oil in a large saute pan over medium heat and add the sliced garlic. Once the garlic becomes aromatic, add the radicchio. Cook until wilted, stirring occasionally, 8 to 10 minutes.

Divide the beans among 6 warm bowls, then place several slices of the braised bacon in each bowl and spoon some warm braising liquid over the top. Drape the radicchio over the bacon, drizzle olive oil on top, and serve.

NOTES: Spagna beans are Italian beans with long, green, slightly curved broad pods containing 5 to 6 large white beans. They are sometimes called butter beans. The Spagna beans here require two days of preparation, so be sure to plan ahead. You can use cannellini beans if Spagna beans are hard to find.

Treviso is one type of radicchio. It is red in color, with an elongated shape similar to endive, and it has a slightly bitter flavor. You may substitute it with any radicchio available in your market.


Spicy Braised Bacon

makes two pounds

1 meaty boneless pork belly (about 2 lb.), skinned
1 tablespoon freshly ground black pepper
1 tablespoon crushed red chili flakes
1 tablespoon coriander seeds
1 tablespoon fennel seeds
Kosher salt
vegetable oil, for sauteing
1 medium white onion, coarsely chopped
1 fennel head, quartered
1 large carrot, coarsely chopped
1 stalk celery, coarsely chopped
a few sprigs of rosemary
a few springs of thyme
2 bay leaves
2 cups San Marzano (plum) tomatoes
2 cups white wine
2 gallons pork or beef stock

Portion the pork belly into 6 equal-size pieces. In a spice grinder, combine the black pepper, chili flakes, coriander seeds, and fennel seeds and finely grind them. Season the pork belly with salt, then rub with the spice rub. Let it marinate overnight in the refrigerator.

Preheat the oven to 325 degrees F.

Heat the oil in a large stockpot over medium heat. Add the onion, fennel, carrot, celery, rosemary sprigs, thyme sprigs, and bay leaves and saute for about 20 minutes. Once the vegetables are caramelized, add the tomatoes, cook for 25 minutes, then deglaze with the white wine. Once the liquid is reduced by three-quarters, add the pork or beef stock and cook until the vegetables are tender, about 45 minutes.

While the vegetables are cooking, prepare a grill to cook over direct high heat. Grill the pork belly until it begins to render some of its fat and becomes dark golden brown, 8 to 10 minutes, and turn and repeat.

Preheat the oven to 325 degrees F. Stir the vegetables well and then strain the braising liquid into a bowl; discard the vegetables. Transfer the pork belly to a nonreactive ovenproof pan and cover it with the reserved braising liquid. Bake until tender, about 2 hours and 30 minutes.

NOTE: Tightly sealed cured bacon keeps in the refrigerator for up to a month.


Spicy Braised Bacon recipe courtesy of: Chef/Owner Chris Cosentino, Boccalone, Boccalone Salumeria, Ferry Building Marketplace, Shop #21, San Francisco, California 94111 | I Love Bacon! by Jayne Rockmill, p. 4. Andrew McMeel Publishing, LLC, 2010

main recipe courtesy of: Chris Cosentino, Incanto, 1550 Church Street, San Francisco, California 94131, 415-641-4500 | I Love Bacon! by Jayne Rockmill, p. 4. Andrew McMeel Publishing, LLC, 2010

2020. GROUSE DUMPLINGS wrapped in BACON with CARROT and PARSNIP PUREE, PARSNIP CRISPS, POTATO and ROSEMARY ROSTI in RED WINE SAUCE

serves two


For the grouse dumplings
large knob of butter
2 tbsp vegetable oil
2 shallots, finely chopped
12 rashers rindless streaky bacon, 4 diced, 8 left whole for wrapping
6 chestnut mushrooms, finely chopped
2 skinless grouse breasts, finely minced
100ml/4fl oz red wine
4 juniper berries, coarsely crushed
2 tbsp green tomato chutney, from a jar
3 sprigs fresh rosemary, finely chopped needles only
½ chicken stock cube
50g/2oz breadcrumbs
salt and freshly ground black pepper

For the potato rösti
4 waxy potatoes, peeled and coarsely grated
1 tsp finely chopped fresh rosemary
4 tbsp vegetable oil

For the carrot and parsnip purée
4 medium carrots, peeled, chopped
2 medium parsnips, peeled, chopped
50g/2oz butter

For the parsnip crisps
vegetable oil for deep frying
2 medium parsnips, peeled and very thinly sliced

For the sauce
50g/2oz butter
2 shallots, chopped
2 tbsp apple and rosemary jelly
3 tbsp balsamic vinegar
200ml/7fl oz red wine
1 sprig fresh rosemary
200ml/7fl oz grouse or chicken stock

Preheat the oven to 180C/350F/Gas 4.

For the grouse dumplings, melt the butter with one tablespoon of the vegetable oil in a large frying pan over a medium heat then add the shallots and fry gently for five minutes until softened and translucent, but not browned.

Increase the heat to medium-high, add the diced bacon, mushrooms and grouse and fry for 3-4 minutes until the bacon and mushrooms are golden-brown in places. Stir in the red wine, juniper berries, chutney and rosemary and boil for 2-3 minutes until the red wine has reduced to about one tablespoon.

Crumble in the stock cube, season with salt and freshly ground black pepper and scatter over the breadcrumbs. Stir everything together to form a stuffing-like mixture then remove from the heat and leave to cool for a few minutes.

Overlap two rashers of bacon on a board then shape a quarter of the grouse mixture into a rough ball and place at one end of the bacon. Roll up into a dumpling shape, so that it's wrapped in the bacon. Repeat with the remaining bacon and grouse mixture.

Heat the remaining oil in an ovenproof frying pan over a medium-high heat and sear the dumplings for 1-2 minutes on each side until golden-brown. Transfer to the oven for 10 minutes or until heated through and the bacon is crisp.

For the rösti, wrap the grated potatoes in a clean tea towel and squeeze firmly to remove as much excess moisture from the potatoes as possible. Tip into a large bowl, mix in the rosemary and season generously with salt and freshly ground black pepper.

Heat the oil in a frying pan over a medium heat. Add spoonfuls of potato to the pan, pressing down with a spatula to form flat cakes. Fry for 2-3 minutes on each side or until crisp and golden-brown then transfer to a baking sheet. Repeat with the remaining potato then transfer to the oven for 3-4 minutes, or until cooked through.

For the carrot and parsnip purée, bring a large pan of salted water to the boil, add the carrots and parsnips and boil for 15-20 minutes until softened. Drain and return to the pan with the butter. Blend to a smooth purée using a stick blender, season with salt and freshly ground black pepper and keep warm.

For the parsnip crisps, half-fill a deep, heavy-based pan with the vegetable oil and heat until a cube of bread dropped in sizzles and turns golden-brown in 30 seconds (CAUTION: hot oil can be dangerous. Do not leave unattended). Fry the parsnip slices in small batches, for 1-2 minutes, or until crisp and golden. Remove from the oil with a slotted spoon and drain on kitchen paper.

For the sauce, melt the butter in a saucepan over a medium heat and gently fry the shallots for five minutes until softened and translucent but not browned. Stir in the jelly until dissolved then pour in the balsamic vinegar and boil for 1-2 minutes until reduced slightly.

Pour in the red wine, add the rosemary, boil for three minutes then pour in the stock and boil for 15 minutes or until reduced to the consistency of double cream. Discard the sprig of rosemary and keep the sauce warm.

To serve, arrange the grouse dumplings on top of the rösti and spoon over the sauce. Places spoonfuls of the purée alongside and garnish with the parsnip crisps.


bacon recipe courtesy of: The Errington Family, The Hairy Bikers' Cook Off, BBC-Food

2019. DANDELION, BACON and EGG SALAD

yields four servings


4 slices good-quality bacon, cut crosswise into thin strips
1 shallot, minced
1 tablespoon apple cider vinegar
salt and freshly ground black pepper
4 large eggs
1 bunch dandelion greens or frisée
chives, snipped, optional

In a medium skillet over low heat, cook bacon until brown and barely crisp, 12 to 15 minutes. Using a slotted spoon, transfer bacon to a paper towel, reserving fat.

Combine the shallot, vinegar, and 3 tablespoons of fat in bowl. Mix well, and season with salt and pepper to taste.

Return skillet to stove over low heat. Break eggs into skillet and fry sunny side up or over easy, until whites are set but yolks are still runny.

Toss greens with dressing and arrange on four plates. Sprinkle bacon evenly over greens. Add one egg to each plate and, if desired, sprinkle with chives. Serve immediately.


bacon recipe courtesy of: The New York Times, September 20, 2006

2018. FRIED GRIT CAKES and SHRIMP with BACON BUTTER SAUCE

6 cups cooked grits, well seasoned
25 shrimp, peeled
½ pound butter
1 cup green onions
2 tablespoons minced garlic
½ pounds bacon
6 tablespoons blackening seasoning
3 eggs
1 quart buttermilk

Place cooked grits on a cookie sheet and let cool. To make egg wash: Put eggs into a mixing bowl add butter milk and whip until smooth. Cook bacon crispy drain and chop. Melt butter and add garlic, cooked bacon, chopped green onions, and cook till tender, then place sauce on the side. In another skillet place ½ cup of oil and turn heat to medium. Cut grits into triangles and roll those in a butter milk egg wash, then dredge then threw flour. Place grit cakes in oil and fry for about 4 minutes per side, after cooking place them on a paper towel to drain. Then put the shrimp into a clean skillet with a small amount of oil and blacken your shrimp. Now place grit cakes on a plate and 6 shrimp and pour some of your bacon butter sauce over top and enjoy.


bacon recipe courtesy of: Chris Raley, Banana Docks Café / Bon Appetit Catering, 36 Hillcrest Road, Mobile, Alabama 36608 | WKRG.com, WKRG-TV, 555 Broadcast Drive, Mobile, Alabama 36606, July 10, 2008

2017. BLUEFISH fried in BACON with BLUE GRITS

serves two


For grits:
4 cups cold water
1 cup blue grits
½ teaspoon coarse sea salt

For fish:
4 ounces sliced bacon (about 2 to 3 slices)
2 (½ pound) fillets fresh bluefish
Coarse sea salt to taste
Freshly ground black pepper to taste
Extra virgin olive oil (optional)

Heat the water in a heavy four-quart stockpot. Start mixing in the grits while the water warms up, stirring regularly—I find it infinitely easier to get lump-free grits this way. Add salt and stir well.

Bring to a boil, then reduce the heat as low as possible. Stir a few more times, cover and cook on low for as long as you can—a good 2 to 4 hours—the long, slow cooking releases the starches and makes the grits really creamy. Once you get them cooking there’s really nothing to do but stir every 15 minutes or so.

When the grits are good and creamy and you’re ready to eat, you can start the fish. Add the fish to the still-hot bacon fat in the skillet, skin side down (I think the skin is the best part!). Cook the fish until the skin is browned, then flip and cook quickly on the other side. If you need more fat, add a glug from your reserves or use a bit of olive oil.

While the fish is cooking, chop the bacon coarsely and set aside. When the fish is almost done, set the grits into a couple of warm bowls. Place the fish on top, skin side down. Sprinkle the fat over the whole thing and top with salt, pepper and chopped bacon.


bacon recipe courtesy of: Zingerman’s Guide to Better Bacon, Zingerman's, 422 Detroit Street, Ann Arbor, Michigan 48104

2016. SEARED SEA BASS with ROASTED DATE, BACON, ALMOND and SHERRY BROTH

For the sauce:
12 pitted medjool dates, cut in half lengthwise
1 tsp canola oil
3 slices thick-cut bacon, diced
1/2 sweet onion, finely diced
1/3 cup slivered almonds, chopped
2 cloves garlic, minced
2 tbsp flat leaf parsley, minced
1/4 tsp crushed red pepper flakes
1 tbsp sherry vinegar
1 tbsp sherry (optional)
1 cup chicken or fish stock
kosher salt and freshly cracked black pepper

For the fish:
4 (4 to 6 oz) filets of sea bass or halibut
2 tbsp canola oil
kosher salt and freshly cracked black pepper

For serving:
1 crusty sourdough baguette, heated in the oven and sliced

To make the sauce: Preheat oven to 350 degrees.

Place dates onto a baking dish or sheet pan and drizzle with 1 tsp canola oil. Toss to coat. Set aside.

Add diced bacon to a large saute pan over medium-low heat. Cook bacon until most of the fat has rendered out, stirring occasionally, about 10 minutes.

After the bacon has cooked for about 5 minutes, place the prepared dates into the 350 degree oven. Roast dates for 7 minutes, then turn off oven. Leave dates in oven until ready to add to the sauce.

Once most of the fat has rendered out of the bacon, add the diced onion, a pinch of freshly cracked black pepper and crushed red pepper flakes to the saute pan. Saute onion and bacon for another 5 minutes, stirring occasionally, until the onion begins to turn translucent. Add the almonds to the pan and stir. Saute the almond-bacon mixture for another 4 to 7 minutes, stirring occasionally, until the almonds turn golden. Add the garlic to the pan and saute for 1 more minute, stirring frequently.

Deglaze the pan with the sherry and sherry vinegar, stirring to scrape up any bits stuck to the bottom of the pan. Add the stock to the pan, stir, raise the heat to medium-high and bring to a simmer. Simmer for 1 minute, stirring occasionally. Remove dates from oven and add to simmering sauce. Stir. Remove sauce from heat. Add parsley to the sauce and stir to incorporate. Taste sauce. Adjust seasonings to taste with kosher salt and freshly cracked black pepper.

To sear the fish: As soon as the dates go into the oven, place a large saute pan over medium-high heat. Preheat pan for 3 minutes. While pan is preheating, season all sides of fish with kosher salt and freshly cracked black pepper.

Add canola oil to the preheated pan, turning the pan to coat the bottom with oil. Once the oil ripples with heat, add the seasoned fish fillets to the pan, serving side-down. (Note: The first side of any meat that touches the pan will get the best sear so always place the prettier side of the meat/fish directly onto the heat first.) Sear fish for 3 to 4 minutes until a golden crust has formed on the bottom of the fish and the flesh releases itself from the pan. If the fish sticks to the pan at all and resists flipping, the fish is not ready yet. Flip and saute fish for another approximately 4 minutes or until just cooked through and opaque in the middle.

To serve: Remove fish from heat. Place 1 fillet in the middle of a large plate or bowl. Top fish with 1/4 of the sauce and serve with a couple large slices of seedy sourdough bread. Repeat plating 3 more times for a total of 4 servings.


bacon recipe courtesy of: Amanda Simpson, What We're Eating: A Food & Recipe Blog, San Diego, California

2015. BACON-WRAPPED BONELESS QUAIL filled with BLACK TRUMPET MUSHROOMS

serves six


Filling
1 pound boned chicken breast, all skin and sinews removed
1 egg white
2 tablespoons brandy
1 cup heavy cream
2 teaspoons coarse salt and freshly ground pepper
freshly grated nutmeg
6 ounces foie gras, cut in 3/4 inch dice
1 pound black trumpet mushrooms
1/2 pound spinach, blanched, chopped, and squeezed as dry as possible
1 teaspoon chopped fresh thyme
6 boneless quail, available from specialty butchers, wings removed
6 slices bacon
2 1/2 cups rich meat stock

Make the filling: Put the chicken, the egg white, and the brandy in the bowl of a food processor and process until smooth. With the processor running, add the cream in a thin stream, then the salt and pepper and a few gratings of nutmeg, and process until all is well combined. Scrape the mixture into a bowl and, using a rubber spatula, gently mix in the remaining filling ingredients, reserving half the braised mushrooms for the sauce.

Preheat the oven to 425°F.

Using a pastry bag with a 3/4 to 1-inch opening, squeeze the filling mixture into the cavities of the quail, restoring their whole, plump shape. Lay the quail on their backs and cross their legs to close in the stuffing. Starting at the head end, wrap a piece of bacon around the sides of the quail and back to the head end to cover both openings. The quail will look as if they are lying in a bed of bacon. Tie the bacon in place with string, wrap a little piece of foil around the quails' legs to keep them from burning, and place the quail on a rack in a roasting pan, alternating filling-side up and filling-side down.

Roast the quail for 40 minutes. Turn off the oven, remove the quail to a platter, and let them rest in the turned-off oven while you make the sauce. Pour off the fat from the roasting pan, leaving any pan juice behind. Add the reserved braised mushrooms and the meat stock to the pan, stir well, and transfer to a saucepan. Reduce to 1 1/2 cups.

Using a very sharp slicing knife, carefully cut each quail in half lengthwise down the center and arrange the halves on the platter. Spoon half the sauce on and around the quail and serve the rest in a sauceboat.


bacon recipe courtesy of: The Hudson River Valley Cookbook: A Leading American Chef Savors the Region's Bounty by Waldy Malouf. Harvard Common Press, 1998

2014. BACON and OATMEAL LAVER BREAD

serves 4-6


1 lb. laverbread
4 oz. fine oatmeal
6 rashers bacon
salt
pepper
lemon juice

Mix laver in a bowl with salt and pepper and lemon juice to taste (about 2 teaspoons as a rough guide). Flour your hands. Shape the laver into individual cakes about 10cm diameter and coat in medium oatmeal. Meanwhile, cook some streaky bacon until crispy. Keep warm. Fry the laver cakes in the bacon fat for 6-8 minutes. Serve with the cooked bacon and some bread.


bacon recipe courtesy of: Gillian Fielder, BBC Devon online

2013. HONEY-MUSTARD PORK ROAST with BACON over ARUGULA SALAD

yields six servings


Pork:
1/4 cup Dijon mustard
2 tablespoons whole-grain mustard (recommended: Maille)
2 tablespoons honey
2 garlic cloves, minced
2 tablespoons chopped fresh rosemary leaves
1 (3 1/2-pound) center-cut, boneless, pork loin roast
12 slices bacon (about 1 pound)

Salad:
3 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
5 cups (5 ounces) baby arugula

Special equipment: kitchen twine

For the pork: Put an oven rack in the lower 1/3 of the oven. Preheat the oven to 350 degrees F.

In a small bowl, add the Dijon mustard, whole-grain mustard, honey, garlic, and rosemary and mix together until smooth. Arrange the pork in a 9 by 13-inch baking pan and spread the mustard mixture evenly over the pork. Starting on 1 side, lay a piece of bacon, lengthwise, on the pork. Lay another slice of bacon on the pork making sure to slightly overlap the first piece. Continue with the remaining bacon, until the pork is fully covered in bacon. Using 3 pieces of kitchen twine, secure the bacon in place. Roast for 1 hour. Cover the pan, loosely, with foil and roast for another 10 to 20 minutes until an instant-read thermometer inserted into the thickest part of the pork registers 160 degrees F. Remove the pan from the oven and transfer the roast to a cutting board. Cover the pan with foil and allow the pork to rest for 20 minutes. Remove the kitchen twine and slice the pork into 1/2-inch thick slices.

For the salad: In a small bowl, whisk together the lemon juice and oil until smooth. Season with salt and pepper, to taste.

Put the arugula on a large platter and drizzle with the dressing. Arrange the pork slices on top and serve.


bacon recipe courtesy of: Giada De Laurentiis, "Thanksgiving," Giada at Home, Food Network

2012. BEEF LIVER with BACON, ONIONS and GARLIC

1 pound pastured beef liver, cut into 1/4 inch thick strips
1 lemon, juiced or 1-2 tablespoons vinegar
2 medium onions, halved and sliced thinly
4-6 oz pastured bacon, cut into bite sized pieces
8 garlic cloves, minced
1/3 cup lard, tallow, or coconut oil

Place the liver strips into a bowl and barely cover with water. Add the lemon juice or vinegar and stir. Soak in the refrigerator for several hours. Just before cooking drain, pat dry and set aside. Fry bacon pieces in a large skillet over medium heat until fat is rendered and it begins to crisp up. Remove bacon from pan, leaving drippings, and set aside. Saute sliced onions in bacon grease until softened. Remove and set aside. At this point add enough fat to the pan to create about 1/3 cup total (including bacon grease). Add liver strips to the pan and allow to cook, undisturbed, over medium heat for about two minutes. Stir in minced garlic and pre-cooked onions and bacon. Cook for an additional two minutes or until nearly done. Be very careful not to overcook. Serve alongside a green salad and a vegetable or potatoes.


bacon recipe courtesy of: Shannon, Nourishing Days: real food | natural homemaking | sustainability, June 8, 2010