3513. STILTON and BACON TOAST

serves one

3 tablespoons olive oil 

3 slices white bread 

3½ oz. Stilton, sliced

1 plum tomato, sliced

3 rashers smoked streaky bacon 

3 sprigs fresh chervil, to garnish

Preheat the grill to medium. Heat a griddle pan until smoking hot. Drizzle each slice of bread with a tablespoon of olive oil and chargrill each slice on both sides. Remove from the heat and lay the sliced Stilton on top, followed by the sliced tomato. Place under the grill and cook until the cheese is melted and bubbling. Place the bacon onto a baking sheet and grill until crisp. To serve, cut the bacon rashers in half and place on top of the cheese toast. Serve garnished with fresh chervil.

bacon recipe source: Richard Phillips, Ready Steady Cook, BBC-Food

3454. SEAFOOD MAPLE BACON DASHI BOUILLABAISE

½ cup bonito flakes
30 grams kombu
1 liter water
150 ml maple syrup
200 grams (~1/2 lb.) double smoked bacon
1 cup carrots, diced
1 cup celery, diced
1 lb. russet potatoes, peeled and diced
4 cloves of garlic, sliced
3 shallots, diced
2 cups 35% cooking cream
1 cup 3.25% milk
½ lb. littleneck clams
3 lbs. hake fish
micro arugula
parsley
chervil
olive oil

Wipe away any dirt from the kombu with a paper towel, being careful not to rub off the white powdery deposits on the seaweed. Place the kombu and water in a saucepan, and allow it to soak for 30 minutes to become soft.

Remove the kombu from the water, and cut several lengthwise slits into the leaf. Return the kombu to the water with maple syrup, and bring it to a boil. As soon as the water begins to boil, remove the kombu to prevent the stock from becoming bitter.

Stir the bonito flakes into the kombu-flavoured water, bring back to a boil, and take the pan off the heat. Allow the water to cool. When the bonito flakes have settled to the bottom, strain the dashi through a strainer lined with cheesecloth or a coffee filter.

In another pot, render the bacon and add the potatoes, carrots, shallots, garlic and celery.  Add stock and bring to a boil, then reduce heat and simmer, covered, until potatoes are almost tender, 8 to 10 minutes.

Add thicker pieces of fish to soup and simmer, covered, 2 minutes. Stir in clams and simmer, covered, until they are just cooked through and clams open wide, about 5 minutes.

Add cream and milk bring to a boil.  Carefully remove the fish and clams to a soup bowl and ladle broth and vegetables on top.

Garnish with chervil, parsley and chives and a drizzle of olive oil.


bacon recipe source: Chef Danny Smiles, Canada AM, May 27, 2014; CTV Television Network, P.O. Box 9, Station O, Toronto, Ontario, Canada M4A 2M9

2962. SMOKED TROUT, WATERCRESS, CRISPY BACON and GRIBICHE SANDWICH

sandwich bread, sliced and buttered
watercress or rocket
streaky bacon, 2 rashers per person, cooked until crisp
smoked trout
salt and freshly ground black pepper
gribiche sauce (recipe below)

Gribiche

1 1/2 cups mayonnaise
1 tablespoon finely chopped tarragon leaves
2 tablespoons finely chopped chervil leaves
2 hard-boiled eggs, coarsely chopped
2 tablespoons capers, finely chopped
3 tablespoons gherkins, finely diced

Combine all the ingredients in a small bowl. Refrigerate until needed.

To assemble: Place the buttered bread on a clean surface or chopping board. To each slice add a layer of watercress then two rashers of the crisp bacon. Top with chunks of smoked trout then spoon over some dollops of the gribiche. Season with salt and black pepper and finish the sandwiches with another slice of bread.

bacon recipe courtesy of: Al Brown, Cuisine, #118, PO Box 6341, Wellesley St, Auckland 1141, Auckland 1021, New Zealand

2889. SHRIMP TEMPURA with BACON TRUFFLE EMULSION

yields 24 servings

Bacon Truffle Emulsion:

1 pound smoked bacon
5 cups chicken stock
5 ounces unsalted butter
5 tablespoons white truffle oil
2 teaspoons kosher salt

Shrimp Tempura:

3 pounds shrimp, peeled, deveined and cut in half lengthwise, leaving tail on one piece 

tempura batter, prepared according to package directions
salt and pepper
oil for deep-frying
truffle salt
1/4 cup scallion oil (recipe below)
microplaned yuzu zest, as needed
micro chervil, parsley and shiso, as needed
shiso chiffonade

To make scallion oil, in blender, purée until smooth 1 ounce chopped scallions (white and green parts), 1/4 cup canola oil and a pinch of salt. (Yield: 1/4 cup) 

To make bacon truffle emulsion, chop bacon into 1/2-inch pieces. Sauté bacon until almost crispy. Drain fat and reserve; mince bacon pieces. In small saucepan, bring stock, bacon and 1 cup bacon fat to a simmer. Remove pan from heat; let steep for 10 minutes. Strain into another saucepan, pushing on bacon bits to extract flavor. Add butter and truffle oil; blend with handheld immersion blender. Set aside for service or refrigerate, covered, until needed. (Yield: 6 cups)

For each serving, to order, lightly season 2 ounces shrimp with salt and pepper. Dip in tempura batter; fry in hot (375°F) oil. When shrimp is half done, drizzle more tempura batter onto each piece of shrimp with your fingers; fry until crispy. Drain well; season lightly with truffle salt. Mound shrimp in bowl. Froth 1/4 cup truffle emulsion with immersion blender. Spoon some of the liquid from the emulsion around the shrimp but not on top. Drizzle with 1/2 teaspoon scallion oil. Spoon froth from emulsion over shrimp. Quickly add remaining garnishes; serve immediately. 

bacon recipe courtesy of: Chef Tim Cushman, o ya, 9 East Street Place, Boston, MA

2747. YELLOWTAIL TARTAR with BACON and TANGERINE DRESSING

yields four servings


Bacon and Tangerine Dressing:
3 tangerines, zested and juiced
1 pound sliced bacon, cut into 1/4-inch strips
Extra-virgin olive oil
1 teaspoon whole-grain mustard

Crostini:
2 tablespoons fennel seeds
1 baguette, sliced into 1/4-inch-thick slices
Extra-virgin olive oil
Kosher salt and freshly ground black pepper

Yellowtail Tartar:
1 pound yellowtail tuna, 1/4-inch dice
1/4 cup fresh flat-leaf parsley, picked and chopped
2 tablespoons capers
1 tablespoon red wine vinegar
1 1/2 teaspoons whole-grain mustard
1 teaspoon chipotle puree
3 scallions, thinly sliced
3 fresh thyme sprigs, leaves picked and finely chopped
1 shallot, brunoised
1/2 lemon, juiced
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
Bull's blood, for garnish
Chervil, for garnish

Special Equipment: 2 1/2-inch ring mold

Note: Bull's blood is a variety of heirloom beet, typically grown and used for its dark purple leaves.

For the bacon and tangerine dressing: Strain the tangerine juice through a mesh strainer into a small saute pan. Bring the juice to a simmer and reduce to a syrup consistency, about 5 minutes. Remove from the heat and let cool.

Heat a large saute pan over medium-high heat. Cook the bacon in a little olive oil until crispy, about 7 minutes. Transfer to paper towels to drain, reserving the fat from the pan in a small bowl.
Whisk together the mustard, 2 tablespoons of reserved bacon fat, the tangerine zest and the tangerine reduction in a small bowl.

For the crostini: Preheat a grill pan over medium-high heat. Toast the fennel seeds in a small saute pan over medium heat until fragrant, about 3 minutes, and then grind in a spice grinder. Brush both sides of the baguette slices with a little olive oil and season generously with salt, black pepper and ground fennel seed. Grill until the bread is toasted, 3 minutes per side. Remove and reserve.

For the tartar: Combine the yellowtail, parsley, capers, vinegar, mustard, chipotle puree, scallions, thyme, shallots, lemon juice and a drizzle of olive oil in a large bowl. Adjust the seasoning with salt and black pepper. Plate with the ring mold.

Drizzle some of the dressing around the plate and garnish with reserved bacon pieces. Dress the bull's blood and chervil with some of the vinaigrette, season with salt and black pepper, and use to garnish the tartar. Serve with the crostini on the side.


bacon recipe courtesy of: Bobby Flay, "Worst to First: The Final Battle," Worst Cookes in America, Food Network

2657. BACON and CONFIT ONION BALLOTINE with GRIBICHE SAUCE and POTATO DUMPLING

500 grams ballotine shredded bacon
3-4 white onions, finely sliced
4 slices parma ham
pickled thyme 
100 grams butter (½ for sweating onions)
25 ml olive oil
teaspoon capers
chopped chervil + parsley
seasoning 
50 grams diced potato

Gribiche sauce: 
1 teaspoon diced gherkin 
1 teaspoon capers 
1 teaspoon chopped parsley 
1 teaspoon chopped chervil 
1 grated egg, hard boiled
1 teaspoon mustard
vinegar
sunflower oil

Potato dumplings: 
20 grams parmesan 
75 grams flour 
175 grams mash potato 
20 grams butter
chopped herbs
seasoning 
1 egg
breadcrumbs
oil for frying eggs

Sweat finely sliced onion and thyme in half the butter and olive oil. Add bacon and warm through. Season mix and add remaining ingredients, except for the parma ham. Allow to cool slightly. Lay the parma ham on a sheet of cling film, slightly over lapping the meat. Place the mix at one end, in line of Parma ham. Then roll the Parma around the mix, making sure to keep it tight. Roll the ham, filled with the mixture in cling film and place in fridge. Allow to chill.

Gribiche Sauce: Mix grated egg yolk and mustard. Then add the vinegar and whisk in oil slowly to make a type of mayonnaise. Finally add the remaining ingredients and serve.

Potato Dumpling: Firstly warm up the potato. Then add flour, butter and other ingredients. Divide and roll into balls. To finish, flour and egg wash the balls before deep frying the dumplings.


bacon recipe courtesy of: Thomas Haughton, RTÉ Food, Raidió Teilifís Éireann (Ireland's National Public Service Broadcaster), Donnybrook, Dublin 4, Ireland

2540. BROWN OYSTER STEW with BENNE SEEDS and BACON

yields four servings


4 tablespoons benne seeds
2 tablespoons peanut oil
2 tablespoons finely diced bacon (about 1 ounce)
2 tablespoons very finely minced yellow onion
2 tablespoons all-purpose flour
1 1/2 cups heavy whipping cream
24 oysters, shucked, with liquor strained and reserved
1 1/4 cups fish stock or bottled clam juice
1 teaspoon chopped fresh thyme leaves
1 tablespoon fresh lemon juice
1 teaspoon sesame oil
2 tablespoons chopped fresh chervil or Italian parsley
Salt and freshly ground black pepper to taste

Place the benne seeds in a small, heavy-bottomed sauté pan over medium heat and dry roast them by cooking them for about 9 minutes or until they become dark and fragrant. Remove from the stove. Roughly crush half the benne seeds with a spoon and reserve. Heat the oil in a heavy-bottomed saucepan over low heat. Sauté the bacon for about 5 minutes, or until crisp and lightly browned. Remove the bacon with a slotted spoon and place on paper towels to drain. Leave the oil and any fat from the bacon in the saucepan. Add the onion and crushed benne seeds to the saucepan and sauté them for about 3 minutes, stirring frequently to ensure that they brown but don't burn. When the onions are lightly browned, add the flour, stir well to combine, and cook for 2 minutes. Meanwhile, heat the cream in a separate pan to just below a simmer. Add the reserved oyster liquor, fish stock, and thyme leaves and simmer for 2 minutes, stirring with a whisk until the mixture simmers happily and without lumps. Add the warm cream and simmer for 5 minutes. Add the oysters, the remaining 2 tablespoons of benne seeds, the lemon juice, sesame oil, and chervil or parsley. Leave the oyster stew on the heat until the oysters just begin to curl. Quickly remove the saucepan from the heat and add a pinch of salt and a grind of black pepper, or to taste. To serve, divide the stew into four warmed soup bowls. Garnish with the reserved chopped bacon and serve immediately. Accompany with oyster crackers or buttered toast fingers. At the table, the stew would be hot and steamy and the oysters plump and juicy.  


bacon recipe courtesy of: The Food, Folklore, and Art of Lowcountry Cooking: A Celebration of the Foods, History, and Romance Handed Down from England, Africa, the Caribbean, France, Germany, and Scotland by Joseph E. Dabney. Cumberland House, 2010 | Atlanta Magazine, August 1, 2010

2467. ROASTED SWORDFISH with HERBS, SMOKED BACON and RED WINE BUTTER

serves 4-6


3 pounds evenly cut swordfish
1/2 pound smoked slab bacon, cut into matchstick-size pieces
1/4 cup extra virgin olive oil
1 1/2 cups chopped, mixed fresh herbs (thyme, basil, chervil, tarragon)
peanut oil
sea salt and cracked black pepper
5 garlic cloves, finely minced

Sauce
4 shallots, peeled and chopped tablespoon extra virgin olive oil
3/4 cup red wine vinegar
1 teaspoon cracked black pepper
bay leaf
1 cup red wine
1/2 cup heavy cream
1 pound butter, cut into small pieces and kept cold

Have the fishmonger cut an even-sized section of boneless, skinless swordfish. Naturally, it must be spanking fresh. Divide it in half.

Cook the smoked bacon in its own fat until medium-rare. Remove the bacon from the fat. (The fat may be reserved for another use.)

With a larding needle or knife, insert the bacon pieces into the swordfish, spacing evenly over the two sections of fish. (This is the same procedure often used with game meats, such as venison.) Now, rub olive oil over the swordfish and rub about 1/3 of the herbs on the fish.

Bring a large, heavy skillet to a moderately hot temperature, add the peanut oil to the pan, and sear the fish well on all sides. Remove the fish from the heat and allow it to rest.

Heat the oven to 400 degrees. Season the fish with a little sea salt and freshly cracked black pepper. Then top the entire length of the fish with the remaining herbs and the minced fresh garlic. Put the fish in a small roasting pan and place it in the oven. Roast for 20 to 25 minutes.

While the fish is roasting, make the sauce: In a medium-sized saucepan, gently stew the chopped shallots in the olive oil. Add the red wine vinegar, black pepper, and bay leaf and reduce to 3 tablespoons. Add the red wine and reduce to 1/4 cup. Add the heavy cream and reduce the entire mixture till it thickens.

Beat in the butter, bit by bit, until it is all incorporated, and then strain the sauce through a fine-mesh strainer and keep warm.

Remove swordfish from the oven and allow to rest in a warm place for 5 to 10 minutes.

Slice the swordfish into portions. If the fish is too rare in the center for your taste, just lay it out in the pan and warm it in the oven for a few more minutes.

Ladle a few ounces of the warm butter sauce onto each plate and top with the fish. Serve.


bacon recipe courtesy of: Feast of Sunlight by Norman Van Aken. Harvard Common Press, 1997

2392. DRIED MUSHROOM-CRUSTED LAMB with BACON and ZUCCHINI-ROBIOLA RISOTTO

serves 2-4


2 tablespoons olive oil
2 tablespoons chopped white onions
3 slices bacon, chopped
3 ounces uncooked orzo
1 1/4 cups chicken broth
4 baby zucchini, chopped
2 tablespoons double crème Robiola
1 tomato, seeded and chopped
1 pound lamb loin, trimmed
salt and pepper
1 teaspoon Dijon mustard
1 tablespoon dried black trumpet mushroom or wild mushroom dust (made by grinding dried mushrooms in a coffee grinder or hand-held spice grinder)
1 teaspoon chopped fresh herbs, such as thyme, mint or chervil
Fleur de sel

Preheat the oven to 350°F. To make the risotto, heat 1 tablespoon of the oil in a small pot over medium heat. Add onions and bacon and cook, stirring occasionally, until bacon is crisp. Stir in orzo and cook for 1 minute more. Add half of the chicken stock and simmer, stirring constantly, until liquid has evaporated. Stir in remaining stock and zucchini and simmer, continuing to stir constantly, until orzo is tender and liquid is almost evaporated. Add Robiola and tomato and stir until cheese is melted. Season with salt and pepper.

Meanwhile, season lamb with salt and pepper. Heat a large oven-proof skillet over medium high heat. Add remaining 1 tablespoon oil and heat until hot but not smoking. Add lamb and cooking, turning occasionally, until deep golden brown on all sides. Set skillet aside. Transfer black trumpet mushroom dust to a large plate and set aside. When lamb is just cool enough to handle, brush all over with Dijon mustard, then roll in mushroom dust to coat. Roast in oven for 5 to 6 minutes, or until done to your liking. Transfer to a cutting board, set aside to let rest for five minutes, then slice.

To serve, spoon orzo onto the center of a serving platter. Arrange lamb around orzo and garnish with herbs and a pinch or two of fleur de sel.


bacon recipe courtesy of: Chef Stephen Lewandowski, Tribeca Grill, 375 Greenwich Street, New York, New York 10013, for Whole Foods Market

2381. STRIPED BASS in SAVOY CABBAGE with BACON-BUTTER SAUCE

serves four


4 ounces smoked bacon, cut in to 1/4 inch wide strips
1/4 cup white wine
1/2 cup chicken stock
1/2 cup clam stock
1 large head savoy cabbage
4 (6 ounce) portions striped bass fillet
8 tablespoons unsalted butter, cut up
fine sea salt and freshly ground white pepper to taste
8 sprigs fresh chervil, optional

Place the bacon in a medium-size skillet over medium heat. Sauté until browned, and crisp about 4 to 6 minutes. Drain the bacon onto a towel lined plate or tray and place all but 1 tablespoon into a medium-size saucepan. Add the wine to the saucepan, bring the wine to a boil and simmer for 2 minutes to burn off the alcohol. Add the chicken stock and clam stock, lower the heat slightly and simmer until reduced by half, about 15 minutes. Strain the reduced stock into another clean saucepan and set aside.

Meanwhile, bring a large pot of salted water to a boil. Core the cabbage and remove the very green, outer leaves and discard. Pull off 4 very nice pale green leaves from the cabbage, trim off the tough center rib and set aside to blanch. Continue peeling the rest of the leaves of cabbage, reserving the core for another use. Cut the white, center rib out of each of the cabbage leaves. Stack 2 leaves together, roll the cabbage leaves and cut the cabbage leaves into 1 inch strips. Repeat with the remaining leaves.

Blanch the whole cabbage leaves in boiling water until crisp-tender, about 2 minutes. Drain and refresh under cold running water and set aside. Blanch the sliced cabbage in the boiling water until tender, about 1 minute; refresh under cold running water, drain and set aside. Preheat oven to 450 degrees F.

Evenly season the striped bass filets on both sides with salt and white pepper. Lay out the whole leaves of blanched cabbage, making sure to overlap where needed. Season the leaves with salt and pepper. Place a piece of fish in the center of each leaf of cabbage. Wrap each filet by folding in the edges of the cabbage. Place the cabbage bundles in a roasting dish and add just enough water to barely cover the bottom. Bake the cabbage bundles until a metal skewer can be easily inserted into the fish and, when left in the fish for 5 seconds, feels hot when touched to your lip, about 8 to 10 minutes.

Meanwhile, bring the sauce to a simmer and whisk in the butter 1 tablespoon at a time until fully emulsified. Season the sauce to taste with salt and pepper and keep warm. Place the sliced cabbage in another saucepan and add half of the bacon sauce and the reserved crispy bacon. Warm the cabbage over medium heat until hot. Season with salt and pepper.

To serve, make oval-shaped beds of cabbage in the center of 4 large plates. Place the baked fish on top of the cabbage. Spoon the sauce over the fish and around the cabbage, to cover the plates. Garnish with chervil, if desired. Serve immediately.


bacon recipe courtesy of: Eric Ripert, Le Bernardin, 155 West 51st Street, New York, New York 10019, for Today

2302. POACHED SKATE GRENOBLOISE with SAUTEED NEW POTATOES with BACON and AUTUMN TRUFFLE

serves four


4 small skate wings, edges trimmed
good pinch of sea salt
10 black peppercorns
3 star anise
cayenne pepper
1 fresh bay leaf
1 sprig parsley
1 sprig thyme
1 lemon, peeled and sliced

To serve (optional):
mixed salad leaves
squeeze of lemon juice
splash of extra virgin olive oil

For the potatoes:
1 tablespoon olive oil
400 grams cooked new potatoes, peeled and sliced
40 grams lardons of bacon, blanched
20 grams fresh truffles, grated
4 spring onions, green part included, finely sliced
3-4 juniper berries, crushed
1 tablespoon chopped chervil
20 grams butter
black pepper

For the Grenobloise:
200 grams unsalted butter
1 heaped tablespoon capers, crushed
1 generous dash of red wine vinegar
juice of 1/2 lemons
1 tablespoon chopped flat leaf parsley
2 tablespoons small garlic croutons
black pepper

Put the skate wings in a large saucepan with enough water to cover. Add the seasonings, herbs and lemon slices. Bring to a really gentle boil, and simmer for 1-1 1/2 minutes. Remove the pan from the heat and leave the skate to finish cooking in the hot stock for 8-10 minutes.

While the skate is cooking, fry the potatoes. Heat the oil in a large non-stick frying pan over medium-high heat. Add the potato slices and fry for 1-2 minutes until they start to become nice blond colour. Add the blanched lardons and fry for another minute. Add the truffle, spring onions, juniper berries and chervil. Finish with a knob of butter and fry for 30 seconds. Season with salt and pepper, and transfer to a warm serving dish. Check the seasoning just before serving.

Now make the Grenobloise sauce. Put the butter in the same pan used for the potatoes. Melt it over medium heat until bubbling and golden nutty brown. Add the capers and cook for just a few seconds. Deglaze the pan with a splash of vinegar and lemon juice. Finish by sprinkling with the croutons and parsley. Season to taste. Immediately remove from the heat and pour into a warm jug.

Drain the skate and remove the bones. Transfer to warm serving plates. Add the potatoes and dress with the sauce. If you wish, serve with mixed salad leaves tossed in a little olive oil and lemon juice.


bacon recipe courtesy of: Pascal Proyart, Good Food Live, Good Food Channel/UK-TV

2162. PERFECT ROAST PORK BELLY with SAUTEED CABBAGE and BACON, and APPLE SAUCE

serves four


For the pork belly
4lb 4oz boneless pork belly, skin scored
1 onion, cut into chunks
1 carrot, cut into chunks
1 celery stick, cut into four pieces
4 sprigs flatleaf parsley
2 sprigs thyme
3 star anise
1 cinnamon stick, broken in half
4oz butter
2 tablespoons honey
4fl oz red wine
9fl oz beef stock
salt and freshly ground black pepper

For the sautéed cabbage and bacon
2oz butter
4 slices smoked streaky bacon, finely sliced
1 green cabbage, preferably Hispie, finely shredded
5oz Brussels sprouts, finely sliced
3fl oz water
2 tablespoons chopped fresh chervil

For the apple sauce
1oz butter
1 large Bramley apple, peeled, roughly chopped

For the pork belly, place the pork belly, onion, carrot, celery, parsley, thyme, star anise and cinnamon sticks into a large saucepan. Cover with cold water until the pork is just covered. Bring the mixture to the boil, then reduce the heat and simmer for two hours. Remove the pork belly from the mixture and place between two heavy baking trays. Chill in the fridge for at least two hours. Preheat the oven to 225C/450F/Gas 8. Remove the pork from the fridge and cut into four squares. Heat an ovenproof frying pan until hot, add half of the butter and the pork belly pieces, skin-side down. Fry for 2-3 minutes. Carefully turn the pork belly pieces over and pour over the honey. Roast the pork belly in the oven for 10-12 minutes, or until the pork skin is crisp.

Meanwhile, bring the red wine and beef stock to the boil in a saucepan and cook until the volume of the liquid has reduced by half. Whisk in the remaining butter and season with salt and freshly ground black pepper.

Meanwhile for the sautéed cabbage and bacon, heat the butter in a frying pan until foaming and fry the bacon until crisp and golden-brown. Add the cabbage and Brussels sprouts and stir-fry for a further minute. Add the water and cook for a further 4-5 minutes, or until the cabbage is just tender. Stir in the chervil and season with salt and freshly ground black pepper.

For the apple sauce, heat the butter and Bramley apples in a lidded saucepan over a gentle heat. Cover and cook for 2-4 minutes, or until the apples have collapsed and are soft and fluffy. Stir the mixture to form a smooth purée.

To serve, spoon the sautéed cabbage onto serving plates and top with a piece of pork belly. Spoon over the red wine sauce and serve the apple sauce alongside.


bacon recipe courtesy of: James Martin, Saturday Kitchen, BBC Food

2068. GRILLED SALMON with SHIITAKE MUSHROOMS, BACON and OYSTER SAUCE

serves four


1 lb. salmon fillet(s)
salt and pepper to taste
5 slices bacon cut into 1” squares
1 cup fresh shiitake mushrooms, roughly chopped
1 clove garlic, minced
2 tablespoons minced fresh Italian parsley
3 tablespoons Chinese oyster sauce
½ cup low-sodium chicken broth
2 tablespoons chopped parsley or chervil

Prepare your grill for direct heat (coals directly underneath the fish). Season the salmon with olive oil, salt and pepper and return to refrigerator until ready to grill (it’s almost always best to grill fish cold, but meat at room temperature).

In a bowl, combine the oyster sauce and the chicken broth. Set aside. Heat a heavy sauté pan over medium high heat for two or three minutes, then add the bacon. When crispy but not too dark, place bacon in a mesh strainer to drain the fat, and reserve 1-2 Tbsp of the fat in the pan.

To the pan add the shiitake mushrooms and sauté until golden brown. Reduce heat to medium and stir in the parsley. After 1-2 minutes add the minced garlic and cook another 30 seconds, being careful not to burn the garlic. Add the oyster sauce/chicken broth mixture and reduce over medium-high heat for several minutes. Keep warm.

Mop your hot charcoal grill with oil and then quickly put the salmon on the grill – if you have skin on your salmon fillets, place the non-skin side down first, cooking for a long minute before flipping to the skin-side down. Grill the salmon until done to your liking – I like to use a fairly high heat so the skin gets crispy and the center is still pink and moist. Note, salmon often takes longer to cook than is often thought.

Meanwhile, back on your stove top - crumble the bacon into the sauce and combine. Top each salmon fillet with sauce and garnish with chopped parsley or chervil.


bacon recipe courtesy of: Dave the Wine Merchant, 3053 Fillmore Street #183, San Francisco, California 94123, June 22, 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

1885. FRENCH BACON, HAM and PRUNE PIE

makes 4 servings


10 pitted prunes
2 teaspoons active dry yeast
¼ cup warm water
1½ cups minced ventrèche bacon or lean salt pork with rind removed
1 cup minced cooked ham
2 medium onions, minced
½ cup minced Swiss chard or spinach leaves
1½ teaspoons chopped fresh chervil, or ½ teaspoon dried
1½ teaspoons chopped fresh tarragon, or ½ teaspoon dried
2/3 cup all-purpose flour
1 cup milk
4 large eggs, beaten
salt and freshly ground black pepper to taste
3 tablespoons butter

Place the prunes in a saucepan with enough water to cover, bring to a boil, reduce the heat to low, and simmer gently 30 minutes. Remove from the heat, cover, let stand for 15 minutes, and drain. In a small bowl, combine the yeast and water, stir, and let proof for 10 minutes. Preheat the oven to 350°F. In a large bowl, combine the bacon, ham, onion, Swiss chard, chervil, tarragon, and flour and stir well. Whisk in the milk and eggs, add the prunes, yeast mixture, and salt and pepper, and stir well. Rub the sides and bottom of a large, deep ovenproof skillet with the butter, heat the skillet over moderately high heat about 2 minutes, pour in the batter, and cook for 1 minute. Transfer the skillet to the oven and bake the pie till golden brown, about 40 minutes. To serve, loosen the pie with a spatula, transfer to a heated platter, and cut into 4 wedges. (The pie is also good served at room temperature.)


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

1702. GOLDEN STUFFED CHICKEN with BACON, QUAIL'S EGGS and BLACK PUDDING

serves two


For the stuffing
1 shallots, finely chopped
50 grams pork sausage meat
4 basil

For the chicken and bacon
2 x 175 grams corn fed chicken breast supremes
1 tablespoon olive oil
6 slices bacon

For the mashed potato
2 potatoes
2 teaspoons butter
2-3 tablespoons hot milk
salt and black pepper

For the eggs
6 slices black pudding
1 tablespoon olive oil
6 quail's eggs

For the mange tout
50 grams mangetout, shredded
1 teaspoon ginger, finely chopped
2 tablespoons sherry vinegar
6 tablespoons extra virgin olive oil

For the garnish
few sprigs chervil

Preheat the oven to 180C/gas 4. For the stuffing; combine the shallot, sausage meat and shredded basil. Fill the stuffing into the pocket between the skin and the chicken supreme meat.

Heat the olive oil in an ovenproof frying pan and seal the chicken, on both sides, until golden brown. Season well and continue cooking the chicken in the oven for about 10 minutes, until cooked through.

While the chicken is in the oven, stretch the bacon rashers out using the back of a knife - this helps stop them from shrinking as they bake. Lay them on a baking tray and cook in the oven at the same time and temperature as the chicken for about 8 minutes, until crisp.

Peel the potatoes and boil until tender, before draining. Mash well and beat in the butter and milk. Shape into quenelles (small ovals, about 2cm in length) and keep warm.

Warm the black pudding in a frying pan and set aside. Heat the olive oil in the same frying pan and fry the quail eggs until just set. Trim the cooked eggs so that they're the same size as the black pudding, and place on top of each slice.

In the same pan, fry the mangetout and ginger for about 30 seconds. Spoon onto plates and dress with the vinegar and oil.

Arrange the quail eggs and black pudding on plates. Surround with the bacon, chicken, quenelles and mangetout. Scatter over the chervil and shitzu shoots before serving.


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

1623. YOUNG ONION TART with CANTAL, APPLEWOOD-SMOKED BACON and HERB SALAD

1 sheet frozen all-butter puff pastry
2 extra-large egg yolks
½-pound slab applewood-smoked bacon
2 tablespoons extra virgin olive oil
2 cups sliced young onions, red and white if possible
1 tablespoon thyme leaves
½ cup diagonally sliced young onion tops
½ cup whole milk ricotta, drained if wet
¼ cup creme fraiche
1/3 pound Cantal, Gruyère, or Comté cheese, thinly sliced
½ cup flat-leaf parsley leaves
¼ cup tarragon leaves
¼ cup chervil sprigs
¼ cup 1/2-inch-snipped chives
a drizzle super-good extra virgin olive oil
½ lemon, for juicing
Kosher salt and freshly ground black pepper

Preheat the oven to 400°F.

Defrost the puff pastry slightly and unroll it onto a parchment-lined baking sheet. Use a paring knife to score a 1/4-inch border around the edge of the pastry. Make an egg wash by whisking one egg yolk with 1/2 teaspoon water, and brush the egg wash along the border. (You will not need all of the egg wash.) Return the puff pastry to the freezer until you’re ready to use it.

Slice the bacon into 3/8-inch-thick slices. Stack the slices in two piles, then cut the bacon crosswise into 3/8-inch even-sided rectangles or lardons.

Heat a large sauté pan over high heat for 2 minutes. Add 1 tablespoon olive oil, and allow to heat another minute. Add the bacon, and sauté over medium high heat 4 to 5 minutes, until slightly crisp but still tender. Reduce the heat to low, and toss in the young onions, thyme, and 1/2 teaspoon salt. Stir together a minute or two, until the onions are just wilted. Toss in the onion tops, and remove to a baking sheet or platter to cool.

Place the ricotta, remaining egg yolk, and remaining tablespoon olive oil in the bowl of a food processor. Purée until smooth, and transfer to a medium bowl. Gently fold in the crème fraîche and season with 1/8 teaspoon salt and a pinch of pepper.

Spread the ricotta mixture on the puff pastry within the scored border. Lay the Cantal over the ricotta, and arrange the bacon-onion mixture on top.

Bake the tart 20 to 25 minutes, rotating the baking sheet once, until the cheese is bubbling and the crust is golden brown. Lift up the edge of the tart and peek underneath to make sure the crust is cooked through. (If you underbake the tart, it will be soggy.)

Toss the herbs in a small bowl with salt, pepper, a drizzle of super-good olive oil, and a squeeze of lemon juice.

Let the tart cool a few minutes, and serve it on a cutting board at the table. Serve the herb salad in a small, pretty bowl.

To serve individual portions, cut six wedges from the tart and garnish each one with a little herb salad.


bacon recipe courtesy of: Suzanne Goin, Cookstr

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

makes 6 servings


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

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

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

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

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

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

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

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


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

1548. GOAT CHEESE and BACON CROSTINI

makes 2 dozen


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

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


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

1490. BACON-WRAPPED COD with LITTLENECK CLAMS

serves two


4 small fillets of blue cod, skin and bones removed
4 rashers streaky bacon or smoked pork belly
3 tablespoons olive oil
1/4 cup white wine
1/2 cup cream
10 New Zealand littleneck clams, washed
chopped garden herbs including parsley, chives, chervil. etc.

Preheat oven to 350 degrees F. Lay two cod fillets together for each portion and wrap two slices of streaky bacon around the centers. Place the two portions of bacon wrapped cod fillets in an ovenproof frying pan and drizzle with olive oil. Select a pan that fits the portions snugly. Roast in hot oven until the bacon begins to crisp and the cod is almost cooked. Remove from the oven to the stove top on a moderate heat, deglaze (lift the flavors from the bottom of the pan) with the white wine while the cod is still in the pan. Allow to boil, then add the cream. (This should come halfway up the cod fillets.) Add clams. Boil gently until the sauce begins to thicken slightly and the clams open, then add chopped herbs, ground black pepper and salt. Serve with steamed seasonal vegetables and freshly dug new-season potatoes.


bacon recipe courtesy of: Fleur's Place by Fleur Sullivan, Paul Sorrel and Graham Warman | Homer News, 3482 Landings Street, Homer, Alaska 99603-7999, March 4, 2009