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