3883. BACON BOURBON FRUITCAKE

1 c raisins
1 c chopped, pitted dates
1 c chopped dried apples
1 c bourbon
1 c brown sugar
6 T butter
4 T bacon grease (see syrup recipe below)
1 c apple juice
1 tsp ground cinnamon
1 ¾ c all purpose flour
1 ½ tsp salt
1 tsp baking soda
1 tsp baking powder
2 eggs
¼ to ½ cup toasted pecans, broken

Bourbon Maple Bacon syrup
1 lb bacon, thick cut, double smoked, cut to ½ inch pieces
6 oz bourbon
1 ½ c maple syrup

Fry bacon (in 2 batches, if needed) over medium heat until golden brown. Drain off a good portion of the grease and set aside for later use in the fruitcake. OFF THE HEAT, CAREFULLY add the bourbon to bacon in the pan, stirring and scraping the bits off the bottom. Add in your maple syrup and stir. Increase heat to med/high until bubbling well. Reduce heat to low and simmer gently, stirring occasionally, for about 20 minutes. Remove from heat and let it cool for a bit. Transfer to a container and cover, refrigerate overnight.

The next day, skim the fat from the surface and using a slotted spoon, remove the bacon from the syrup mixture for use in fruitcake. Refrigerate syrup until you’re ready to baste the cakes.

Fruitcake:

Combine dried fruits, add bourbon and macerate overnight or microwave 5 minutes to rehydrate fruit.

Place fruit and liquid in a non-reactive pot with the sugar, butter, bacon grease, apple juice and cinnamon. Bring mixture to a boil stirring often, then reduce heat and simmer for 5-10 minutes. Remove from heat and cool for at least 15 minutes.

Preheat oven to 325.

Combine dry ingredients and stir carefully into the fruit mixture. When combined, stir in eggs one at a time, then fold in nuts and reserved bacon. Try not to overmix. Spoon into a 10 inch non-stick loaf pan and bake for 1 hour, or mini loaf pans and check doneness after 20 minutes with a toothpick.

remove from oven and place on a cooling rack. Baste with Bourbon Maple Bacon syrup and let cool completely before turning out of the pan.

When it is completely cool, place in a tight sealing, food safe container and put in the refrigerator. Once or twice a day for 3 days, baste the cake on all sides with syrup mixture.


bacon recipe source: Megan Schettler Schug, "Bacon Saves the Fruitcake!", KIOA 93.3, Iowa, November 27, 2013

3873. BACON-WRAPPED DATES with QUINCE MARMALADE

makes 24


24 medjool dates
12 slices streaky bacon, halved
200g linguica sausage or cooking chorizo, skins removed
1 tbsp soft cheese
manchego finely grated to make 5 tbsp
50g cooked chestnuts, crushed, plus some extra to decorate
salad leaves to decorate
250 g quince paste
1 tbsp sherry vinegar

To make the marmalade, put the quince, vinegar and a splash of water in a small pan. Simmer until melted together. Cool.

Heat the oven to 200C/400F. Mix all the stuffing ingredients together and shape into 24 balls. Open each date and remove the stone. Flatten the date by pressing slightly. Put 1 ball inside each date. The dates won’t be big enough to hold the ball but wrap with bacon and fix with a cocktail stick to hold it in. Bake for 15 minutes. Serve with the marmalade on the side and chestnuts and salad leaves to decorate.


bacon recipe source: olive magazine (@olivemagazine)

3854. BACON-WRAPPED DATES with BALSAMIC REDUCTION

12 bacon-wrapped dates


Bacon-Wrapped Dates
12 medjool dates
6 strips of bacon, cut into halves
3 ounces fresh mozzarella (or other cheese of choice)*
2-3 tablespoons brown sugar

Balsamic Reduction
10 ounces (1 cup) good-quality balsamic vinegar

Bacon-Wrapped Dates 
Preheat oven to 425ºF and line a baking sheet with parchment paper.

Slice date in half without separating halves completely and remove pit. Press 1/4 ounce of cheese into the center of date. Close date and wrap tightly with a half slice of bacon. Roll in brown sugar. Place on the prepared baking sheet with bacon seam-side down and secure with a toothpick if desired. Repeat with remaining dates.

Bake in preheated oven for 10 minutes, and then flip dates, carefully pressing any loose melted cheese back into the dates as best as possible. Bake another 10-12 minutes, until bacon is crisped all around. Cool slightly and serve with balsamic reduction.
 
Balsamic Reduction
In a small saucepan, bring balsamic vinegar to a low boil over medium heat. Reduce heat to maintain a simmer and simmer until the vinegar has reduced to about 1/4-1/2 of the original amount, or until as thick as desired (Reduce more for drizzling and less for dipping). For me, this took about 25 minutes, although times will vary based on stove differences.

Allow to cool briefly before serving. Serve balsamic reduction in a bowl for dipping or drizzle on dates just before serving. A spoon or a pastry bag fitted with a small round tip can be used for drizzling.


bacon recipe source: Alexandra, Bright-Eyed Baker (@brighteyedbaker), January 31, 2014

3824. MIXED GREEN SALAD with POMEGRANATE, DATES and BACON

Makes: 6 servings


1/3 cup buttermilk
1/4 cup freshly grated Parmesan cheese
3 tablespoons low-fat mayonnaise
2 tablespoons cider vinegar
1 tablespoon chopped shallot
1/4 teaspoon salt
1/4 teaspoon ground pepper
5 cups torn escarole
5 cups torn green-leaf lettuce
2 clementines, peeled, halved and sliced
1/3 cup chopped pitted dates
1/3 cup pomegranate seeds
3 strips cooked bacon, crumbled

Combine buttermilk, Parmesan, mayonnaise, vinegar, shallot, salt and pepper in a mini food processor or blender; process until smooth.

Toss escarole and lettuce with the dressing until evenly coated. Transfer to a serving platter and top with clementines, dates, pomegranate seeds and bacon.


bacon recipe source: EatingWell (120 Graham Way, Suite 100, Shelburne, VT 05482), November/December 2014

3746. BACON, DATE and MANCHEGO QUESADILLAS with PISTACHIO CREAM

yields four servings

For the quesadillas:
12 slices bacon
4 10 -inch flour tortillas
2 cups shredded manchego cheese (about 8 ounces)
5 dates, pitted and julienned
2 tablespoons extra-virgin olive oil

For the pistachio cream:
1/2 cup salted pistachios
1 teaspoon red pepper flakes
1 clove garlic, roughly chopped
Juice of 1/2 lemon
2 cups spinach
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
1 cup Mexican crema or sour cream

Preheat the oven to 400 degrees F. Arrange the bacon slices side by side on a parchment-lined baking sheet and bake until browned and crisp, 15 to 18 minutes. Drain on paper towels.

Meanwhile, make the pistachio cream: Combine the pistachios, red pepper flakes, garlic, lemon juice and spinach in a food processor and pulse until chopped; with the motor running, slowly stream in the olive oil until incorporated. Season with salt and pepper and process 5 more seconds. Pour the mixture into a bowl and whisk in the crema; set aside.

Assemble the quesadillas: On 1 half of each tortilla, layer 1/2 cup cheese, 3 slices bacon and a few date slices. Fold the tortillas in half to cover the filling. Heat 1 tablespoon olive oil in a nonstick skillet over medium heat. Add 2 quesadillas and cook until golden on both sides and gooey in the middle, 4 to 5 minutes per side. Repeat with the remaining 2 quesadillas, adding the remaining 1 tablespoon oil to the pan.

Cut each quesadilla into 4 triangles; serve with the pistachio cream.

bacon recipe source: Jeff Mauro, Food Network Magazine

3163. PRESSED STILTON, PEAR, DATE and BACON SANDWICHES

makes four sandwiches

 

 

8 slices thick cut bacon, coarsely chopped

4 teaspoons Dijon mustard

12 Medjool dates

1 Asian pear, scrubbed, cored, and sliced into 20 wedges

8 ounces Stilton or other blue cheese 

4 (6-inch) pieces baguette, split in half lengthwise 

 

Cook bacon in large skillet over medium heat, stirring occasionally, until crisp and golden, about 8 minutes. With slotted spoon, transfer to paper towel-lined plate. Pour rendered fat into bowl; reserve.

 

Spread cut side of each bottom half of bread with 1 teaspoon mustard. With fingers, remove and discard pits from dates. Press 3 dates onto bread (over mustard), spreading lightly with fingertips. Divide bacon evenly among bread pieces, sprinkling over dates. Arrange 5 pear slices over bacon, then top with 2 ounces Stilton.

 

Press remaining 4 baguette pieces onto cheese, then, brush both sides of each sandwich with reserved bacon fat. Cook sandwiches over medium heat in now empty skillet, pressing down with spatula, until cheese begins to melt and bread is golden, about 4 minutes per side. Serve. Alternatively, press sandwiches in a panini press until toasted and heated through. Serve.

 

 

bacon recipe courtesy of: María del Mar Sacasa of High Heels & Frijoles, for Serious Eats, October 15, 2012

3024. GOAT CHEESE, DATE and BACON STRUDELS

makes about 36 hors d'oeuvres 


six 18-by 14-inch sheets of phyllo, stacked between 2 sheets of wax paper and covered with a dampened kitchen towel 
3/4 stick (6 tablespoons) unsalted butter, melted 
4 tablespoons sesame seeds, toasted lightly 
10 ounces mild goat cheese, softened (about 1 cup) 
26 pitted dates, cut crosswise into thirds 
8 slices of crisp-cooked bacon, crumbled 
2 tablespoons minced scallion

Preheat the oven to 400°F. On a work surface arrange a 20-inch-long sheet of wax paper with a long side facing you. Put 1 sheet of the phyllo on the wax paper, brush it with some of the butter, and sprinkle it with about 2 teaspoons of the sesame seeds. On this, layer, brush, and sprinkle 1 more sheet of the phyllo in the same manner and lay a third sheet of phyllo on top. Spread 1/2 cup of the goat cheese along the pastry in a 1-inch strip about 2 inches above the near long side, leaving a 2-inch border at each end. Arrange half the date pieces on the cheese and sprinkle them with half the bacon, half the scallion, and 2 teaspoons of the remaining sesame seeds. Using the wax paper as a guide, lift the bottom 2 inches of the pastry over the filling, fold in the ends, and roll up the strudel tightly. Transfer the strudel carefully, seam side down, to a lightly buttered baking sheet and brush it with some of the remaining butter. Make another strudel with the remaining ingredients in the same manner.

Bake the 2 strudels in the lower third of the oven for 15 to 20 minutes, or until they are golden, and let them cool to warm on the baking sheet on a rack. The strudels may be made 1 day in advance and kept covered loosely and chilled. Reheat the strudels in a preheated 357°F. oven for 10 minutes. Serve the strudels warm, cut into 1-inch pieces with a serrated knife.

bacon recipe courtesy of: Gourmet, December 1993

2998. BACON-WRAPPED DATES with MANCHEGO and ROMESCO SAUCE

yields 12-15 one-bite servings



1 (12 ounce) container Medjool dates, pitted

1 pound thick sliced hardwood smoked bacon

1/4 pound manchego cheese

freshly cracked black pepper

romesco sauce

 

Pre-heat the oven to 400°F. Line a rimmed baking sheet with tin foil & set a metal cooling rack on top. Remove the pits from the dates by making a small slice into the date with a paring knife. Gently slide a finger in to pop out the pit & discard. Chop a pieces of the manchego cheese large enough to stuff inside the date. Place one stripe of bacon on a cooking board & slice into three equals sections. Take one section & wrap around the cheese stuffed date; Set seem side down on cooling rack. Repeat with remaining dates. Grind fresh black pepper on top of bacon wrapped dates & bake until the bacon is crisp, 20 to 30 minutes. Serve with romesco sauce or honey drizzled over the top.

 

 

bacon recipe courtesy of: Michael Norpell, for Foodista, August 13, 2011

2615. COFFEE BACON SANDWICHES

makes 8 pieces of bacon and enough spread 4 sandwiches 

For the Bacon:

8 slices uncooked bacon

1/4 cup freshly ground coffee

1/4 teaspoon chili powder

2 tablespoons packed brown sugar

2 tablespoons molasses

1 tablespoon water

For the Spread:

4 ounces goat cheese

4 medjool dates, pitted and coarsely chopped

1 tablespoon lemon zest

2 tablespoons fresh lemon juice

1 tablespoon olive oil

1/4 teaspoon crushed red pepper flakes

For the Sandwich:

fresh baby spinach leaves

crusty, toasted bread

Lay cascading bacon slices atop one another so that the fat is on top.  Place bacon on top of a piece of plastic wrap or brown butcher paper. In a small bowl, stir together ground coffee, chili powder, brown sugar, molasses, and water. Spread the mixture on top of the bacon slices, pressing with the back of a spoon. The coffee topping will only be on the top, fatted rim of the bacon. Wrap the bacon and coffee in the plastic wrap or butcher paper and place in the fridge. You may want to put the mixture in a large sealable back to prevent any leaking. Let sit for 2 hours of overnight. When ready to bake, place a rack in the center of the oven and preheat oven to 375 degrees F. Line a baking sheet with parchment paper and pay separate bacon slices on the paper in a single layer. If you prefer, you can wipe some of the ground coffee marinade off before baking. The majority of the coffee will only be on the top layer of the bacon slice. Bake until browned and crisp, 14 to 17 minutes, or until bacon has reached your desired crispiness. Remove from the oven, allow to drain on a piece of paper towel and assemble goat cheese spread. To make the Spread: In a medium bowl, place goat cheese, pitted dates, lemon zest, lemon juice, olive oil and red pepper flakes. Use a fork to mash the ingredients together. Mash until well incorporated. Add a touch more lemon juice or olive oil to reach your desired consistency. Spread goat cheese mixture on buttered and toasted bread. Top with coffee bacon and fresh spinach. Serve immediately.

bacon recipe courtesy of: Joy the Baker Cookbook: 100 Simple and Comforting Recipes by Joy Wilson. Hyperion, 2012 | Joy the Baker, March 1, 2012

2336. BACON and KALE STRATA

makes ten servings


8 slices smoked bacon, diced
2 leeks (white part only), chopped
3 cloves garlic, minced
1 pound kale, chard, greens or spinach, cut into thin strips
1 cup chopped dates
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg
3 cups half-and-half
12 large eggs
8 cups challah bread or brioche cubes
1/2 cup grated Parmigiano Reggiano cheese
1 teaspoon chopped fresh rosemary
1 1/2 cups (6 ounces) grated Gruyère or Swiss cheese

Coat a 13 x 9-inch baking dish with cooking spray. In a large skillet, sauté bacon and leeks until bacon is crisp and leeks are tender, about 15 minutes. Add garlic, kale, dates, salt, pepper and nutmeg. Cook until kale is wilted. (You may need to add the kale in batches.) Combine half-and-half and eggs in a large bowl. Beat until blended. Stir in bread cubes, Parmigiano Reggiano cheese, rosemary and 1 cup Gruyère. Add vegetable mixture and stir well. Pour egg mixture into baking dish. Refrigerate 8 hours or overnight. Preheat oven to 375F. Remove strata from refrigerator and let stand at room temperature 30 minutes. Top with remaining ½ cup Gruyère. Bake 40 minutes, until a knife inserted in the middle of the strata comes out clean. Let stand 15 minutes before serving.


bacon recipe courtesy of: Chefs Kathleen and Charlie Schaffer, Relish.com

2311. BROWN RICE, DATES and PEPPERED BACON

serves six


1 cup medium grain brown rice, uncooked
2 1/4 cups water
1/2 cup dried dates, chopped
3 slices peppered bacon, cooked and crumbled
1/4 cup chives, chopped
1 tablespoon maple syrup

Combine rice and water in a medium saucepan. Bring to a soft boil. Reduce heat to low. Cover and cook for 50 minutes or until liquid is adsorbed. Remove from heat. Let stand covered for 10 minutes before serving. Let rice cool slightly. Immediately stir in the remaining ingredients. Salt and pepper to taste. Serve hot or cold.


bacon recipe courtesy of: The California Rice Commission, 8801 Folsom Blvd., Suite 172, Sacramento, California 95826-3249

2118. HALIBUT with SPICY HARISSA SAUCE with BACON, DATES and OLIVES

serves four


For the halibut
4 x 5½oz halibut fillets
4½oz plain flour
salt and freshly ground black pepper
pinch paprika
1 teaspoon vegetable oil
1 tablespoon unsalted butter

For the spicy harissa sauce
7oz bacon lardons
7oz dates, stones removed, chopped
1 tablespoon ready-made harissa paste
2¾oz Madeira wine
3½fl oz chicken stock
20 black Kalamata olives

To serve
7oz cooked bulgar wheat or couscous
4 lemon wedges
1 tablespoon chopped fresh parsley

Sprinkle the flour onto a plate and season, to taste, with salt and freshly ground black pepper and a pinch of paprika. Dredge the halibut fillets in the mixture until completely coated.

Heat the vegetable oil in a frying pan over a medium heat. When the oil is hot, add the seasoned halibut fillets and fry for 2-3 minutes on each side, or until golden-brown on both sides.

Place a knob of the butter on top of each halibut fillet and continue to cook. When the butter has melted, baste the fillets in the melted butter until completely cooked through, then squeeze over the lemon juice and set the halibut fillets aside on a warm plate.

Meanwhile, for the spicy harissa sauce, dry fry the bacon in a separate frying pan for 6-8 minutes, or until crisp and golden-brown. Add the dates and harissa paste and stir well to combine, then reduce the heat and continue to cook for 2-3 minutes.

Add the Madeira wine, stock and olives and continue to cook for a further 4-5 minutes, or until the volume of liquid has reduced and the sauce has thickened.

To serve, divide the bulgar wheat or couscous equally among four serving plates. Place one fried halibut fillet on top of each. Pour over the Moroccan-style sauce and garnish with a lemon wedge. Sprinkle over the chopped fresh parsley.


bacon recipe courtesy of: Simon Rimmer, Something for the Weekend, BBC-Food

2097. ESCAROLE with BACON, DATES and WARM WALNUT VINAIGRETTE

yields four servings


1 7- to 8-ounce head of escarole, coarsely torn
6 Medjool dates, halved, pitted, diced
1/2 cup walnut pieces, toasted
5 bacon slices, cut crosswise into strips
1/3 cup walnut oil or extra-virgin olive oil
1 large shallot, chopped
2 tablespoons red wine vinegar
fine sea salt

Combine escarole, dates, and walnuts in large bowl. Cook bacon in medium skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels to drain. Add bacon to bowl with salad.

Discard drippings from skillet; add walnut oil. Place over low heat. Add shallot; sauté until soft, about 3 minutes. Remove skillet from heat; add vinegar and whisk to blend. Season vinaigrette with sea salt and black pepper. Gradually add warm dressing to salad, tossing to coat. Divide among plates.


bacon recipe courtesy of: Myra Goodman and Sarah LaCasse, Bon Appétit, February 2011

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

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

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

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

To make the sauce: Preheat oven to 350 degrees.

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

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

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

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

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

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

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

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


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

1965. LLAMA SOUS VIDE with LEEK, DATE and BACON COMPOTE

yields two servings


6 oz llama
¼ lb butter
2 onions, thinly sliced on mandolin
2 leeks, halved lengthwise
½ cup dates
2 slices smoked bacon, chopped and rendered
1/8 cup honey
½ cup sherry wine
1 tablespoon sherry vinegar
salt and pepper, to taste

Season llama with salt and pepper. Roast meat until medium rare. Let rest before slicing.

For Soubise: Sweat onions in half of the butter and season. Cook down low and slow. Puree until smooth.

Sweat leeks in remaining butter. Add dates, bacon, and honey to caramelize. Add sherry and reduce. Finish with sherry vinegar.

Pour soubise sauce onto plate. Slice llama and fan on top of sauce. Serve with quenelle of leek and date compote.


bacon recipe courtesy of: Chef Amanda Baumgarten, Top Chef, Season 7, Episode 6, Quickfire Challenge

1572. DUCK with LENTILS and BACON-DATE PUREE

makes 6 servings


Bacon-date puree:
3 slices thick-cut applewood-smoked bacon, cut crosswise into 1/2-inch-thick pieces
2 tablespoons brandy
1 1/2 cups (packed) pitted dates (about 10 ounces)
1 1/4 cups (or more) water

Lentils:
8 cups water
1 cup black, green, or brown lentils
4 garlic cloves, peeled, smashed
2 bay leaves
7 tablespoons grapeseed oil or canola oil, divided
1 medium carrot, peeled, finely chopped
1 celery stalk, finely chopped
1/3 cup plus 1 1/2 teaspoons finely chopped shallots
2 tablespoons plus 1 teaspoon red wine vinegar

Duck:
3 1-pound Muscovy duck breast halves with skin
1 large shallot, chopped
1 tablespoon Sherry wine vinegar
1/2 cup low-salt chicken broth

For bacon-date puree: Sauté bacon in small saucepan over medium heat until crisp. Stir in brandy, scraping up browned bits. Add dates and 1 1/4 cups water; bring to boil. Reduce heat to medium and simmer until dates are very soft, about 12 minutes. Transfer to blender. Puree date mixture until smooth, adding more water by tablespoonfuls if too thick to blend. Season to taste with salt and pepper. DO AHEAD: Date puree can be made 3 days ahead. Cover and chill.

For lentils: Place 8 cups water, lentils, garlic, and bay leaves in medium saucepan. Sprinkle with salt. Bring to boil; reduce heat to medium and simmer until lentils are just tender but still firm to bite, about 15 minutes or longer, depending on type of lentils. Drain; rinse under cold water to cool. Drain; discard garlic and bay leaves. Transfer to large bowl.

Heat 1 tablespoon oil in heavy medium skillet over medium heat. Add carrot, celery, and 1/3 cup shallots. Sauté until carrots and celery are crisp-tender, about 4 minutes. Stir carrot mixture into lentils. Mix remaining 1 1/2 teaspoons shallots and red wine vinegar in small bowl. Let mixture soak 5 minutes, then whisk in remaining 6 tablespoons oil. Add vinaigrette to lentil mixture; toss to coat. Season to taste with salt and pepper. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.

Using sharp knife, score skin of duck breasts diagonally to create 3/4-inchwide diamond pattern. Sprinkle with salt and pepper. Heat 1 large skillet and 1 medium skillet over medium-high heat. Place 2 duck breasts in large skillet and 1 duck breast in medium skillet, skin side down. Cook until skin is brown and crisp, about 8 minutes. Turn duck, skin side up, and cook until brown and thermometer inserted horizontally into center registers 130°F, about 6 minutes.

Transfer duck to work surface. Drain all but 1 tablespoon fat from 1 skillet. Add shallot and sauté until beginning to brown, about 2 minutes. Add Sherry vinegar and stir, scraping up browned bits. Add broth; bring to boil. Season sauce with salt and pepper.

Thinly slice duck breasts. Spoon 1/4 cup date puree in center of each of 6 plates and spread with back of spoon, forming well in center; spoon lentils into each well. Place duck breast slices atop lentils, dividing equally. Drizzle sauce over and serve.


bacon recipe courtesy of: Blue Velvet Restaurant, 750 Garland Avenue #102, Los Angeles, California 90017-4521, (213) 239-0061

1520. DATES wrapped in BACON with MARCONA ALMONDS

yields 4 to 6 servings


1/2 pound large Medjool dates, carefully pitted
1/2 cup Marcona almonds
1/2 pound Valdeon cheese
1/2 pound sliced bacon, each slice cut in 1/2 (roughly 4-inch lengths)
6 cups canola oil
Special equipment: 6-inch bamboo skewers

Heat canola oil in a large, heavy-bottomed pot to 475 degrees F.

Split each date in half and stuff with 1 almond and 1/2 teaspoon of Valdeon cheese, and close carefully. Lay a strip of bacon on a cutting board, place a stuffed date at the bottom of the bacon, and wrap with the bacon, making sure to pull the bacon tightly towards you while rolling. Add 3 dates onto each skewer. Carefully submerge the skewers one by one in the oil and fry until golden, about 1 minute. Remove to a plate lined with paper towels and allow to cool for a few minutes before serving.


bacon recipe courtesy of: Seamus Mullen, Food Network, 2008

1506. LINGUICA-STUFFED MEDJOOL DATES wrapped with BACON

11 toothpicks
6 pieces of regular bacon
12 medjool dates
1 (6 oz) package linguica sausage

Preheat oven to 350 degrees. Take a small knife & cut a slit down the side of each date & remove the seed. Do not cut the date in half. Cut the sausage into 6 thin slices (maybe 1/4 inch thick). Now, you have 6 round 1/4 inch slices of sausage. Cut these in half. So, now you have 12 "slivers" of sausage. Remove 6 slices of bacon & cut them in half. Take one sliver of sausage & place it into the date. It should fit in nicely & not be to big or small (remember, you want to taste the sausage). Now, take one of half slices of bacon & wrap it around the date so that the bacon holds the sausage in the date. The bacon should wrap all the way around the date. Now stick a toothpick through Repeat this until all the dates are stuffed & wrapped. Now, place the wrapped dates on a cookie sheet & put them in the oven for 20 mins (or until the bacon looks crisp). Let them cool & enjoy.


bacon recipe courtesy of: Group Recipes: Food Social Network

1503. PARMESAN-STUFFED DATES wrapped in BACON

makes 6 hors d'oeuvre servings


18 (1- by 1/4-inch) sticks Parmigiano-Reggiano (from a 1/2-lb piece)
18 pitted dates (preferably Medjool)
6 bacon slices, cut crosswise into thirds
Special equipment: 18 wooden picks

Put oven rack in middle position and preheat oven to 450°F.

Stuff 1 piece of cheese into each date, then wrap 1 piece of bacon around each date, securing it with a pick. Arrange dates 1 inch apart in a shallow baking pan.

Bake 5 minutes, then turn dates over with tongs and bake until bacon is crisp, 5 to 6 minutes more. Drain on a paper bag or parchment. Serve immediately.


bacon recipe courtesy of: Gourmet, October 2005

1456. ASIAGO-STUFFED DATES with BACON and SMOKED PAPRIKA

makes 12


12 Medjool dates
12 1 1/2 x 1/4 x 1/4-inch pieces Asiago, Manchego, or pecorino cheese
4 slices applewood-smoked bacon, each cut crosswise into 3 pieces
smoked paprika*

Preheat oven to 425°F. Using small knife, make small cut in side of each date; remove pit. Insert 1 piece of cheese into each date. Brush bacon slices generously on 1 side with smoked paprika. Wrap each date with 1 piece of bacon, with paprika side against date. Secure bacon with toothpick. Arrange dates on rimmed baking sheet. Roast until bacon is browned on bottom, about 6 minutes. Turn dates; roast until bacon is cooked, about 6 minutes longer. Transfer to plate; cool slightly. Remove toothpicks.


bacon recipe courtesy of: Jeanne Thiel Kelley, Bon Appétit, May 2009