2320. SABLEFISH with GALA APPLE, SAVOY CABBAGE and PEPPER BACON RIESLING BUTTER SAUCE

serves four


4 8-ounce black cod fillets, skin on
4 oz butter
1/2 cup of dry Riesling
4 slices of crisp pepper bacon
1 slice crisp bacon strip julienne
8 oz of Napa cabbage thinly sliced
1 each peeled and cored wedged Gala apple
1 tablespoon fresh thyme leaves
Kosher salt and pepper
3 tablespoons olive oil

Preheat oven to 350°F. Heat olive oil in a nonstick ovenproof sauté pan over medium-high heat. Place fillets flesh side down in the pan and sear until nicely browned, being careful not to burn, about 3 to 4 minutes. Turn fillets over and place the pan in the preheated oven. Roast until the centers of the fillets are pearly white, about 5 minutes.

For Sauce: In medium size pre-heated fry pan add olive oil and sauté apples, Napa cabbage quickly stir a few times, about 2 -3 min. Add fresh thyme leaves and sliced crisp bacon. Finish with dry Riesling, season with salt and pepper. Remove fish from oven and slowly stir in butter to saute pan. Season with salt and pepper. Drizzle Riesling butter over and around cabbage and apples. Garnish with bacon slice


bacon recipe courtesy of: Charles Ramseyer, Today Food

2090. RIESLING-MARINATED CHICKEN with BACON-WRAPPED ONIONS

makes four servings


1/2 cup Riesling
1 medium onion, coarsely chopped
1 head of garlic—1 small clove minced, the rest coarsely chopped
4 thyme sprigs
6 tablespoons extra-virgin olive oil
4 chicken breast halves, on the bone with wings attached
1 tablespoon balsamic vinegar
2 teaspoons red wine vinegar
1/2 tablespoon finely chopped basil
3/4 teaspoon Dijon mustard
salt and freshly ground pepper
1 large red onion, cut lengthwise through the core into 8 wedges
one 1 1/2-pound butternut squash—halved lengthwise, seeded and cut into 16 wedges
1 large apple—halved, cored and cut into 8 wedges
4 slices of bacon, halved crosswise

In a large resealable plastic bag, combine the Riesling, onion, chopped garlic, thyme and 2 tablespoons of the oil. Add the chicken, seal the bag and let the chicken marinate, refrigerated, for 2 hours, turning the bag occasionally.

Preheat the oven to 425°. In a small bowl, combine the vinegars, basil, mustard and minced garlic. Slowly whisk in 2 tablespoons of the oil and season with salt and pepper. Arrange the onion wedges on a rimmed baking sheet and drizzle with the dressing; toss to coat. On another rimmed baking sheet, toss the squash and apple wedges with 1 tablespoon of oil and season with salt and pepper. Roast the vegetables for about 30 minutes, or until the vegetables are tender and the onion has browned around the edges. Let cool.

Preheat the broiler and position a rack 8 inches from the heat. Wrap the onion wedges in the bacon and secure with toothpicks. Broil the onions for 3 minutes per side, or until crisp.

Turn the oven to 425°. Remove the chicken from the marinade. Scrape off the onions and garlic and pat dry with paper towels. Brush the chicken with remaining 1 tablespoon of oil and season with salt and pepper. Transfer the chicken to an oiled baking pan and roast, skin side up, until just cooked through, about 25 minutes. Reheat the onions, squash and apples while the chicken is cooking and serve.


bacon recipe courtesy of: Cory Schreiber, Food & Wine, October 1997

2089. BRUSSEL SPROUTS in RIESLING with BACON

serves eight


1½ lb Brussels sprouts, prepared
6 fl oz Riesling
4 oz smoked bacon rashers with rinds
1 level dessert spoon butter
2 shallots, finely chopped
1 clove garlic, crushed
salt and freshly milled black pepper

Cut the rinds off the bacon rashers and, in your very largest frying pan, melt the butter over a gentle heat. Keeping the heat to a minimum, add the bacon rinds to the pan and let them gently cook and release their fat, which will permeate the butter. Meanwhile snip the bacon rashers into small pieces, then add them to the pan along with the shallots and garlic to begin cooking.

While that's happening, place the sprouts in a steamer, sprinkle them with salt, and steam them over boiling water for 4 minutes or so which should be enough just to half-cook them. After that turn the heat up under the frying pan, add the sprouts and toss them around for 2 or 3 minutes or until they begin to take on a little colour.

Now turn the heat up high, pour in the wine and let it bubble and reduce while you constantly turn the sprouts over and over to soak up the flavour of the wine. As soon as the sprouts are tender and the wine has reduced to about 2 tablespoons, transfer them to a serving dish, add a little freshly milled pepper and serve straightaway.


bacon recipe courtesy of: Delia Online, NC Internet Ltd, PO Box 1124, Knaphill GU21 9AA, UK

1773. STUFFED PORK TENDERLOINS with BACON and APPLE-RIESLING SAUCE

yields four servings


1 tablespoon extra-virgin olive oil
1/4 cup minced onion
1/4 pound pork breakfast sausage, casings removed
1 Granny Smith apple—peeled, cored and cut into 1/3-inch dice
1 garlic clove, minced
1/2 teaspoon chopped thyme
1/2 teaspoon chopped sage
1/2 cup finely chopped collard greens (2 large leaves, stemmed)
4 ounces fresh goat cheese, at room temperature
Kosher salt and freshly ground pepper
two 1-pound pork tenderloins
6 slices of bacon

SAUCE
1 tablespoon extra-virgin olive oil
1 garlic clove, minced
1 Granny Smith apple—peeled, cored and cut into 1/3-inch dice
3/4 cup apple cider
1/2 cup dry Riesling
1/4 cup chicken stock or low-sodium broth
1/2 teaspoon chopped sage
1/2 teaspoon chopped thyme
Kosher salt and freshly ground pepper

PREPARE THE PORK: In a large skillet, heat the olive oil until shimmering. Add the onion and cook over moderate heat until translucent, about 3 minutes. Add the sausage and cook, breaking it up with a wooden spoon, until cooked through, about 3 minutes. Add the apple, garlic, thyme and sage and cook until the apple just begins to soften, about 2 minutes. Stir in the collard greens and cook until wilted, about 2 minutes. Transfer the mixture to a medium bowl and let cool to room temperature. Mix in the goat cheese and season the stuffing with salt and pepper.

Light a grill. Using a long, thin knife and beginning at a thick end, cut a 1-inch-wide pocket through the center of each pork tenderloin; use the handle of a wooden spoon to widen the pocket if necessary. Fill the pork tenderloins with the stuffing, poking it in with the wooden spoon. Season the tenderloins with salt and pepper and wrap the bacon strips securely around them; try to cover any exposed stuffing with the bacon.

Grill the pork tenderloins over moderately high heat, turning four times, until browned on every side, about 25 minutes, or the internal temperature reaches 140°. Transfer the pork tenderloins to a cutting board, cover tightly with foil and let rest for 10 to 15 minutes.

MEANWHILE, MAKE THE SAUCE: In a medium saucepan, heat the oil. Add the garlic and cook over moderate heat until fragrant, about 1 minute. Add the apple, cider, Riesling, chicken stock, sage and thyme and simmer until the apple softens, about 7 minutes. Transfer the contents of the saucepan to a blender and puree until smooth. Strain the sauce back into the saucepan and boil until it coats the back of a spoon, about 5 minutes. Season with salt and pepper.

Slice the pork tenderloins crosswise about 1 inch thick and arrange on plates. Spoon the Apple-Riesling Sauce around the meat and serve.


bacon recipe courtesy of: Debra Whiting, Red Newt Winery Bistro, 3675 Tichenor Road, Hector New York 14841 | "Great American Wine & Food Matches," Food & Wine, October 2006

956. CHICKEN RIESLING with BACON

makes 6 to 8 servings


12 chicken thighs
1 tablespoon kosher salt
1/2 teaspoon black pepper
1 tablespoon olive oil
4 ounces bacon, diced
10 ounces pearl onions, peeled, or 1 large yellow onion, roughly chopped
1 pound button mushrooms, stems removed and caps quartered
6 endives, ends trimmed and halved lengthwise
2 cups Riesling wine

Rinse the chicken and pat dry with paper towels. Season with the salt and pepper.

Heat the oil in a Dutch oven or large saucepan over medium heat. Add the bacon and fry until crisp. Transfer to a plate. Spoon off and discard all but 1 tablespoon of the drippings.

Add some of the chicken to the pot, skin-side down, and brown on both sides. Transfer to a plate. Repeat with the remaining chicken.

Add the onions and mushrooms to the pot and cook, stirring occasionally, until the mushrooms release their juices, about 5 minutes. Add the endives and wine, increase heat to medium-high, and bring to a boil. Nestle the chicken among the endives. Cover, reduce heat, and simmer for 40 minutes. Divide the chicken, endives, and sauce among individual plates and sprinkle with the reserved bacon.


courtesy of: Sara Quessenberry, Real Simple, March 2006

955. GRILLED FLOUNDER PASTA with MUSSELS and CLAMS in a BACON and CREAM SAUCE

serves 4


2 tablespoons butter
¼ cup red onion, diced
1 medium onion, diced
3-4 cloves garlic, minced
2 slices partially cooked bacon, diced
1 teaspoon chopped fresh rosemary
1 tablespoons chopped fresh thyme
1 zucchini, grilled and thinly sliced
¼ cup Riesling wine
salt, to taste
½ cup heavy cream,
4 x 6-8 oz flounder fillets, boneless and skinless
½ teaspoon salt
1 tablespoon barbecue seasoning
½ cup breadcrumbs
1 lb. clams
1 lb. mussels
drizzle beer
2-3 portions pre-cooked fusilli pasta

To prepare the Bacon and Cream Sauce, in a sauté pan, add butter, red onion, onion, garlic and bacon. Sauté for 2 to 3 minutes, tossing to combine. Add rosemary, thyme and grilled zucchini and toss to combine. Reduce heat to low.

Preheat grill to medium-high (about 500°F).

Season flounder fillets with salt and barbecue seasoning, pressing the spices into the flesh to adhere. Sprinkle seasoned flounder fillets with breadcrumbs and pat into flesh to form a crust.

Place crusted flounder fillets, clams and mussels onto the grill. Drizzle the clams and mussels with a little beer and close lid, allowing the mussels and clams to steam and the flounder to grill. Gently turn the flounder fillets and continue grilling until fish is just cooked through and flakes easily with a fork, about 4 to 5 minutes per side, being careful not to over cook the flounder, which is a very lean fish.

While the fish and seafood grills and steams add the Riesling wine to the sautéed vegetables to deglaze the pan. Bring to the boil and season with salt to taste. Add the heavy cream, reduce heat to low and simmer. Add the precooked fusilli and toss to combine.

To serve, place the pasta in a bowl. Garnish the pasta with clams and mussels in an alternating pattern around the pasta, discarding any un-open clams or mussels. Carefully remove flounder from grill and place in the center of the pasta. Serve immediately.


courtesy of: Fishing the Flats, with Henry Waszczuk, 1299 Gillespie Avenue, North Port, Florida 34286, (941) 423-8650

85. CABBAGE BRAISED with RIESLING and BACON

serves four


1 cabbage (1 pound)
2 tablespoons pure olive oil
1 small carrot (3 ounces), peeled, cut into 1/4-inch dice
1/2 large stalk of celery (2 ounces), cut into 1/4-inch dice
1 small yellow onion (5 ounces), peeled, cut into 1/4-inch dice
4 ounces smoked bacon, sliced 1/4 inch thick, cut crosswise into 1-inch pieces
1 teaspoon fresh thyme leaves
3/4 cup slightly sweet Riesling or Gewürztraminer
2 teaspoons salt
Freshly ground pepper
1 tablespoon white wine vinegar or cider vinegar

Slice the cabbage in half, remove the core, and cut the cabbage into rough chunks about 1 inch wide. Warm the olive oil in a 6-quart noncorroding casserole. Add the vegetables, bacon, thyme, and wine and bring to a simmer. Put half the cabbage in the pot and sprinkle 1 teaspoon of the salt and a little freshly ground pepper over the layer. Repeat with the remaining cabbage.

Cover the pot tightly and braise the cabbage slowly over low heat. After 20 minutes, stir the cabbage gently so that the leaves on top move to the bottom and the vegetables and bacon are mixed throughout. Replace the cover and cook another 15 to 20 minutes, or until the cabbage is tender. Taste the cabbage and correct for salt and pepper if necessary. Add the vinegar and toss well.

The cabbage can be made several hours in advance and warmed just before serving it.


courtesy of: Chez Panisse Cooking by Paul Bertolli with Alice Waters. New York: Random House, Inc., 1988, p. 90.