3846. CORN and BACON FRITTERS with GARLIC-DILL CREMA

Serves: 6-8


Corn and Bacon Fritters
4 slices bacon
1 small onion, chopped
2 cups frozen corn, cooked
2 large eggs
⅔ cup milk
1 cup all-purpose flour
1 cup shredded mozzarella cheese
½ tsp. sugar
½ tsp. salt
½ tsp. baking soda
½ tsp. baking powder
oil for frying (canola, vegetable, coconut)

Garlic-Dill Crema
½ cup sour cream
3 small garlic cloves, pressed
2 tsp. fresh dill, chopped
½ tsp. fresh lemon juice
sea salt and fresh ground pepper

Corn and Bacon Fritters: In a medium non-stick skillet over medium heat, cook bacon until crispy and browned. Drain and cool on paper towels.

In the same skillet, cook the chopped onion in 1 Tablespoon of the reserved bacon fat until translucent and lightly golden; set aside.

In a medium bowl, whisk eggs and milk. Mix in flour, cheese, sugar, salt, baking soda, and baking powder. Crumble the bacon and add to the batter, along with cooked onion and corn. Mix the batter until everything is evenly incorporated.

Start off with heating 2 Tablespoons of oil (you will need to add more as you go) in a medium non-skillet. Add 3-4 corn fritters to the hot skillet using ¼ cup measuring cup. Cook the fritters for 3 minutes on each side. Remove on paper towel to cool.

Repeat the process with the rest of the batter. Yields about 15 fritters.

Garlic-Dill Crema: Mix sour cream, garlic, fresh dill and lemon juice. Season with salt and pepper to taste.

Serve fritters hot or cold alongside the cream.




bacon recipe source: Katya, Little Broken, August 17, 2014

3841. BACON and EGG DIP

4 to 6 servings



6 hard-boiled eggs, peeled, whites and yolks separated

2 tablespoons real mayonnaise, plus more if needed

2 tablespoons dill pickle relish

1 tablespoon Dijon mustard

1 tablespoon minced shallots

1 tablespoon cider vinegar, plus more if needed

2 teaspoons finely shaved chives

1 teaspoon chopped fresh dill

1/4 cup liquid bacon fat (warm slightly if solid)

Salt and freshly cracked black pepper

Assorted crudité such as baby carrots, fennel, celery and cherry tomatoes, for serving



Chop the egg whites and yolks separately and put them in separate bowls.



Add the mayonnaise, relish, mustard, shallots, vinegar, chives and dill to the yolks and whisk until smooth. Whisk the bacon fat into the yolk mixture. Loosen with more vinegar or mayonnaise if necessary. Fold in the chopped egg whites and season with salt and pepper.



Serve with assorted crudité for dipping.


bacon recipe source: Geoffrey Zakarian, "Summer Celebration," The Kitchen, Food Network

3569. KOHLRABI CAKES with BACON and DILL

makes about 12 cakes, serving 6


1 pound yellow potatoes (about 4 small), peeled and quartered
1 pound kohlrabi (about 2 heads), peeled and cut the same size as the potatoes
1/2 pound bacon ends, bacon pieces, diced small
1 small yellow onion, diced
3 cloves garlic, minced
1/2 cup whole milk or canned, full-fat coconut milk
1/2 teaspoon ground white pepper
1 1/4 cups potato starch
3 tablespoons minced fresh dill (plus sprigs for garnish, if desired)
10 ounces smoked trout or white fish or 6 fried or poached eggs, for serving (optional)
2 tablespoons crème fraîche, for garnish (optional)

Boil the potatoes and kohlrabi in a pot of water for about 20 to 30 minutes, until tender. Drain and transfer to a large bowl. Set aside. In a skillet, cook the bacon over medium heat until brown and crispy. Add the onion and garlic to the pan and continue cooking until the onion is translucent. Using a slotted spoon, transfer the bacon mixture to a paper towel to drain. Pour off all but 1 tablespoon of the bacon fat from the skillet. Set the skillet with the bacon fat aside. Save the rest of the bacon fat for another use. In the large bowl, mash the drained potatoes and kohlrabi with the milk, pepper, and potato starch, then add the bacon mixture and mix well. Add the dill and mix to combine. Heat the skillet with the reserved bacon fat over medium heat. Working in batches, place three or four burger-sized clumps of the kohlrabi mixture in the pan. (Do not overcrowd the pan; the number of cakes you cook at a time depends on the size of your pan.) Cook for about 5 minutes, until the bottoms are lightly browned. Flip, lightly press down with the back of a spatula, and continue cooking until the second side is browned. Transfer the finished cakes to a plate, and repeat with the rest of the kohlrabi mixture. Serve two cakes per person with a piece of smoked fish or a fried or poached egg, and garnish with crème fraîche and a sprig of fresh dill, if you like.


bacon recipe source: Diana Rodgers, Sustainable Dish (@SustainableDish), January 10, 2015; The Homegrown Paleo Cookbook: Over 100 Delicious, Gluten-Free, Farm-to-Table Recipes, and a Complete Guide to Growing Your Own Healthy Food, by Diana Rodgers (Victory Belt Publishing, 2015)

3599. QUINOA SALAD with PEAS, BACON and GOLDEN RAISINS

yields 4-6 servings 

1 cup quinoa

1 cup fresh or frozen green peas

2 lemons, zest and juice reserved

1/4 cup olive oil

2 tablespoons fresh flat leaf parsley, chopped

2 tablespoons fresh basil, chopped

1 tablespoon fresh dill, chopped

1 tablespoon fresh chives, chopped

4 slices thick cut bacon, cooked and crumbled

1/3 cup golden raisins

1/3 cup chopped pecans

Put 2 cups of water in a saucepan and bring to a boil. Add the quinoa and stir. Cover the pan, reduce heat so the water is just simmering, and cook until the quinoa is tender, about 15 minutes. Add the peas to the pan and stir with the quinoa. Cover and cook another 5 minutes. Transfer the quinoa to a large bowl. In a small bowl, combine the lemon zest, lemon juice, olive oil, parsley, basil, dill, and chives. Season with salt and pepper. Stir to combine. Pour the dressing over the quinoa. Add the bacon, raisins and chopped pecans and toss to coat. Serve warm, at room temp, or cold from the fridge.

bacon recipe source: Rachael White, Set the Table (@rachaelwhiteSTT), March 2014

3525. BACON-WRAPPED ELK CHOPS with PICKLED BRUSSELS SPROUTS and PUMPKIN PUREE

yields four servings


Brussels sprouts: 
6 cups apple cider vinegar
2 cups distilled vinegar
1/2 cup kosher salt
1/2 cup granulated sugar
3 ounces pickling spice
1 ounce red pepper flakes
1 ounce whole peppercorns
1/2 bunch fresh dill
3 bay leaves
1 pound Brussels sprouts

Pumpkin puree:
1 small to medium pumpkin
1/2 cup brown sugar
1/2 stick butter, melted
1/4 cup maple syrup
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg

Elk chops:
1 ounce fresh rosemary
1 ounce fresh sage
Oil, for frying and searing
1 rack elk chops, broken down into double chops
1 pound sliced bacon

Demi-glace:
4 cups beef stock or 1 cup beef demi-glace
Unsalted butter, optional

For the Brussels sprouts: Combine 8 cups water, the apple cider vinegar, distilled vinegar, kosher salt, sugar, pickling spice, red pepper flakes, whole peppercorn, fresh dill and bay leaves, into a large pot and bring to a boil. Cut the Brussels sprouts into quarters, place them into a large container and pour the boiling liquid over them. Let the sprouts sit overnight, or at least 1 to 2 hours so they are at room temperature.

For the pumpkin puree: Preheat oven to 375 degrees F. Remove the seeds from the pumpkin. Quarter the clean pumpkin and roast in the oven until tender, 30 to 45 minutes.
Scoop out the meat of the pumpkin into a bowl and add the brown sugar, melted butter, maple syrup, cinnamon and nutmeg. Combine the ingredients by hand using a wooden spoon. Look for a slightly chunky consistency.

For the elk chops: Decrease the oven to 350 degrees F. Fry the rosemary and sage in some oil. Crumble the herbs, rub them on the sides of the elk chops and then wrap with the bacon. Secure with butcher's twine.
Add some oil to a hot pan and sear the elk chops, achieving a nice caramel color before flipping over and repeating on the other side. Finish cooking in the oven until medium.

For the demi-glace: Reduce the beef stock by three-quarters over low heat. Butter can be added if desired.

When the meat is cooked, place a large spoonful of the hot pumpkin puree on a plate. Remove the butcher's twine from the chop and lean it against the puree. Drizzle the demi-glace over the chop. Garnish the dish with a few pieces of the pickled sprouts and the dish is ready to serve.


bacon recipe source: adapted from Brian Jupiter, "Frontier," America's Best Bites, Cooking Channel

3472. BAKED BACON-WRAPPED SEA BASS stuffed with ONIONS

for one fish


1 sea bass fish
several thin slices bacon
2 medium onions
1 lemon
fresh dill for garnish
fresh parsley for garnish
salt and pepper to taste
sunflower oil

Clean and gut the sea bass. Then add salt, pepper and sprinkle with lemon juice. Cut the onions in half rings, chop the greens and stuff the sea bass with it. Wrap all the fish with bacon and fry in a little bit of vegetable oil in a frying pan on both sides. This is necessary so that the bacon becomes crispy. At this time, preheat the oven up to 180C (355F) (with convection). Next, tightly wrap the fish in foil and bake for 30 minutes. After this time, take out the package with fish, unfold and serve sprinkled with greenery.


bacon recipe source: Mike Yarmish, Foodienarium, May 16, 2013

3419. DEVILED EGGS with CANDIED BACON

yields 6 to 8 servings 


1 1/2 tablespoons light brown sugar
cayenne pepper
pinch ground cinnamon
1/8 pound thick-cut bacon (about 3 strips)
8 large eggs, straight from the refrigerator
1/4 to 1/2 cup mayonnaise, or as much as desired
2 teaspoons whole grain mustard
1 tablespoon finely chopped fresh dill, plus more for garnish
1 tablespoon cider vinegar
1 teaspoon Worcestershire sauce
2 scallions, minced
1/2 teaspoon kosher salt
paprika, for garnish

Preheat the oven to 350 degrees F.

In a small bowl, mix together the brown sugar, a pinch of cayenne and the cinnamon. Place the bacon on a wire rack set over a rimmed baking sheet. Sprinkle each slice of bacon with some of the spiced sugar and bake, about 10 minutes. Flip the bacon, sprinkle with the remaining spiced sugar and continue to cook until crispy, about 10 more minutes. Remove the bacon from the oven and allow to cool. When the bacon is cool, mince it and set aside, reserving a quarter of it for garnishing the eggs.

Put the cold eggs in the bottom of a medium saucepan and cover with cold water. Bring water to a boil and remove the pan from the heat. Cover the pan with a lid and let stand for 12 minutes. Drain the eggs and rinse with cold water. Let the eggs cool a bit and then peel when they are still warm (eggs are much easier to peel when they are warm). After they are peeled, you can then store them, covered, in the fridge.

Mix together the mayonnaise, mustard, dill, cider vinegar, Worcestershire sauce, 1/4 teaspoon cayenne, the scallions and the minced bacon in a medium mixing bowl. Season with the salt.

Slice the eggs in half lengthwise. Gently remove the yolks by pressing your thumb against the back of the yolk to pop it out of the white. Add the yolks to the bowl with the mayonnaise mixture. Mash together, using a fork, until smooth.

Put the filling in a re-sealable bag. Cut one end off and pipe the filling into the egg whites. Sprinkle with the paprika, extra bacon bits and dill before serving.  

 

 

bacon recipe source: Kelsey Nixon, "Small Plate Party," Kelsey's Essentials, Cooking Channel TV

3129. HAVARTI DILL and BACON MACARONI and CHEESE

serves 4-6


6 slices bacon, diced
2 cups dried elbow macaroni
2 tablespoons butter
4 tablespoons flour
2 cups whole milk
3 cups shredded dill Havarti cheese
1 egg
salt and pepper to taste

Cook bacon in a skillet over medium heat. Transfer to a paper towel lined plate. Set aside. Bring a large pot of water to a boil and cook macaroni according to package directions. Drain and set aside. Melt butter in a large pot over medium heat. Once the butter has melted, whisk in flour. Cook one minute. Stir in milk. Whisk until smooth. Stir in cheese. Continue stirring until cheese has melted. Take one tablespoon of the warm milk mixture and whisk it into the egg to temper it, add to cheese sauce. Fold in macaroni and bacon. Mix well. Season to taste with salt and pepper. Allow to set for 5 minutes. Serve.


bacon recipe courtesy of: Des, Life's Ambrosia, May 2013

2993. SWEET POTATO, BACON and EGG SALAD

1 small to medium sweet potato, diced
2 eggs
8 slices of bacon, diced
4 tablespoons dill, finely chopped
2 tablespoons mayonnaise
2 tablespoons lemon juice

Place eggs in small sauce pan, cover with cold water, cover pan and place over high heat until just before boiling. Remove from heat and let sit, covered, for 13 minutes. Immediately rinse in cold water, peel eggs, dice and set aside. Meanwhile, dice sweet potato. Heat skillet over medium-high. When hot, add bacon and cook for 5 minutes. Add diced sweet potato and continue to cook until potato is tender and bacon is fully cooked. In a small bowl, mix dill, mayonnaise and lemon juice. Add eggs, sweet potato and bacon, and mix. Serve warm or cold.


bacon recipe courtesy of: Crossfit Tidal Wave, 2324 Market Street, Galveston, TX 77550

2784. MUSSELS with BACON and RAPINI

yields four portions


8 oz. thick-cut bacon, diced
4 thick slices crusty bread 
1 teaspoon pepper 
1 teaspoon salt 
1 teaspoon steak spice 
1 tablespoon vegetable oil
1/2 head rapini 
1 tablespoon olive oil
1 medium-size Spanish onion, halved and sliced 
2 cups whole red cherry tomatoes 
3/4 cup white wine
2 pounds mussels, scrubbed and debearded 
3/4 cup water 
1/4 cup chopped fresh dill 
1/4 cup chopped fresh chives 
2 tablespoons butter
lemon juice
salt and freshly ground black pepper

In a large skillet, cook the bacon over medium heat until crispy, about 7 minutes. Remove from pan and set aside. Add the cubed up bread to the skillet to soak up all the excess bacon fat, add pepper and let it go on medium to low heat until bread crisps up. Remove from pan and set aside.

For the croutons: Chop up the bread into thick cubes. Toss with the seasonings and oil. Bake until golden and crispy.

For the mussels: Bring a large pot of water to boil for 30 seconds. Add the whole rapini and blanch for 45 seconds. Remove and plunge into a bowl of ice water. Drain and roughly chop. Set aside.

In another pan, add and the olive oil and onions and cook for 2 minutes, then add the cherry tomatoes and continue cooking for 5 minutes. Add the wine, cover, and cook for 2 minutes then add mussels and water and cook until they begin to open, about 5 to 7 minutes. Add the rapini to the pan of muscles and cook for 2 minutes. Remove from heat, discard unopened mussels, add bacon, dill, chives, butter, lemon juice, to taste, salt, and pepper and serve with croutons on top.


bacon recipe courtesy of: Chuck Hughes, "The Locksmiths," Chuck's Day Off, Cooking Channel TV

2716. BACON-WRAPPED JICAMA with CAJUN SPICES

1 small to medium jicama, peeled
several pieces of bacon, cut into 2 1/2 in pieces
Cajun Seasoning
avocado sauce (recipe below)

Avocado Sauce (makes about 2 cups)
1 perfectly ripe avocado
1 cup plain yogurt
1/4 cup finely chopped red onion
2 to 3 tablespoons lemon or lime juice
2 tablespoons olive oil
1 small garlic clove, chopped
1 teaspoon dried dill or about 1 tablespoon fresh
1/2 teaspoon salt
dash of cayenne pepper

Place everything in a blender or food processor bowl and blend until creamy and smooth. You can also use a stick blender. Check for seasonings and add more lemon juice, salt or cayenne as needed. Will keep up to 3 or 4 days in the refrigerator.

Preheat oven to 375 degrees. Line baking sheet with foil. Cut jicama into cubes about 1 1/2 to 2 in. long by 1 in. high. Lightly dust with cajun seasoning, then tightly wrap with piece of bacon and sprinkle with additional seasoning. You can use a toothpick to hold together, or just place on baking sheet with the cut ends down so it stays wrapped, either work. I liked the toothpick method better. Bake for about 25 to 30 minutes, or until bacon is nice and crispy. Remove from baking sheet and place on paper towels to drain. Serve with avocado sauce drizzled on top or on side for dipping.


bacon recipe courtesy of: Amanda Paa, Healthy Life, Happy Cook, June 28, 2012 | avocado sauce recipe courtesy of: Dana Velden, The Kitchn, August 20, 2010

2662. CRAB and BACON TERRINE

1 teaspoon finely grated lime rind

1 teaspoon finely grated lemon rind
200 grams freshly picked crab meat
1 egg
1 tablespoon chopped parsley
1 tablespoon chopped chives
1 tablespoon chopped dill
1 tablespoon sour cream
1 bok choy, leaves separated 
1 bacon rasher, halved
½ cup fresh herb leaves, to serve
Extra virgin olive oil

Preheat oven 200°C fan-forced. Combine lime and lemon rinds with the crab meat in a medium bowl. Add egg, herbs, sour cream, season with salt and pepper, mix well. Cook bok choy in a large saucepan of boiling water until tender, drain and refresh in cold water, drain well. Line a square ramekin with the bacon rasher, top with 1-2 bok choy leaves and crab mixture, fold the bacon over the crab mixture to enclose. Cook for 8-12 minutes or until bacon is crisp and filling is set. Turn the terrine onto a plate, top with herbs, drizzle with oil, serve immediately.


bacon recipe courtesy of: Dominique Rizzo, for Ready Steady Cook, Channel Ten, Australia, June 25, 2008

2656. BACON and DILL SANDWICH with GREEN ONIONS and ALMONDS

8 oz. cream cheese, softened

1/2 cup mayonnaise
5 bacon slices, cooked and finely chopped
1 tablespoon chopped green onion
1 teaspoon dill weed
1/8 teaspoon pepper
1 cup toasted slivered almonds

Mix ingredients until well combined. Spread half of the bread with a thin coating of mayonnaise. Spread the other bread with the cream cheese mixture. Remove the crusts, and cut into four triangles.


bacon recipe courtesy of: Tea Laden, 1619 South Kentucky Street, Amarillo, Texas 79102

2647. TOMATOES with BACON and RANCH DRESSING

serves four


2 slices bacon
1/4 cup mayonnaise
1/4 sour cream
2 tablespoons milk
salt and pepper
1 1/2 lb. sliced tomatoes
1/4 small red onion, finely chopped
dill, chopped

Cook bacon in a large skillet over medium heat until crisp; let cool, then crumble. In a small bowl, whisk together mayonnaise, sour cream, and milk; season with salt and pepper. Drizzle sliced tomatoes with the dressing; sprinkle with the bacon, red onion, and dill.


bacon recipe courtesy of: Charlyne Mattox and Sue Li, "Quick Takes: 10 Ideas for Tomatoes," Real Simple, August 2012, p. 154

2545. CREAMY BACON TOMATO and AVOCADO POTATO SALAD

serves four


6 slices bacon, chopped into one inch pieces
1/2 pound dried rotini pasta
1/2 cup mayonnaise
juice of 1 lemon
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon white pepper
1 teaspoon dried dill
1 cup halved cherry tomatoes
1 avocado pitted and sliced

Cook bacon until crisp. Transfer to a paper towel lined plate. Cook pasta according to package directions. Strain. Run cold water over the top until the pasta is cooled. While your bacon and pasta are cooking, whisk mayonnaise, lemon, salt, garlic powder, pepper and dill together in a bowl. Stir cooled pasta, cherry tomatoes, sliced avocado and reserved bacon into the dressing. Toss to combine. Refrigerate for 30 minutes. Serve.


bacon recipe courtesy of: Des, Life's Ambrosia, June 2010

2490. BACON-WRAPPED SALMON CAKES with TARTAR SAUCE

3 - 7.5 oz cans of wild-caught Alaskan salmon, drained
2 tablespoons butter
1/3 of a white onion, chopped
1 cup pine nuts
2 garlic cloves, chopped
2 tablespoons homemade mayo
1 tablespoon Parmesan cheese
1.5 teaspoon dijon mustard
3/4 teaspoon Old Bay seasoning
2 teaspoons dried parsley
1/2 teaspoon dried dill
2 teaspoons dill pickle juice or lemon juice
1/4 teaspoon Celtic sea salt
freshly ground pepper, to taste
1 egg white
8 oz bacon
tartar sauce

In a small skillet, saute the onion in butter until soft and translucent. Add pine nuts and stir frequently until pine nuts are starting to turn light brown (be careful as they will burn easily). Add garlic and saute for 30 seconds, until fragrant. Remove from heat and allow to cool.

Once cooled, dump onion mixture into food processor. Add mayo, Parmesan cheese, egg white, dijon, Old Bay seasoning, and all other seasonings to food processor. Pulse until well mixed and chopped. Add canned salmon and give a few pulses (if you pulse too much, the consistency will get very smooth instead of slightly chunky). Stir if necessary to ensure mixture is well-combined. Refrigerate for at least one hour, or preferably several hours (overnight would be fine as well).

Cut bacon in half (so the slices are half as long). Scoop 3 tablespoonos salmon mixture onto each slice of bacon, and wrap tightly. Place into glass baking dish (you will need either two 8X8 square baking dish, or one 9X13 dish). Bake in 325 degree oven for about 40-50 minutes, turning once to allow bacon to crisp on top and bottom. Remove from oven and allow to cool slightly. Serve with tartar sauce.


bacon recipe courtesy of: Sarah Smith, Nourished and Nurtured, February 6, 2011

2481. SALAD of MACKEREL, BACON and POTATOES

serves 4 as a light main course


For the salad:
1 small and sweet onion
3 tablespoons white-wine vinegar
500 grams small salad potatoes
mixed leaves frisée, watercress, rocket

For the dressing:
2 tablespoons cider vinegar
2 teaspoons Dijon mustard
6 tablespoons groundnut oil
1 heaped teaspoon capers
4 bushy sprigs dill

For the fish:
6 thin rashers smoked streaky bacon
4 fresh fillets mackerel
plain flour a little for coating
groundnut oil a little

Peel and finely slice the onion into rings. Put them into a small bowl with the white-wine vinegar and set aside for 30 minutes or more, tossing occasionally. This removes any harshness and will slightly soften the onion's flesh.

Boil the potatoes in deep, generously salted water for 15 minutes until they are tender. Drain, and when they are ready, slice each thickly and add them to the dressing below.

While the potatoes are boiling make the dressing by putting a generous pinch of salt in a bowl, adding the cider vinegar and stirring to dissolve. Mix in the mustard, oil and then add the capers, rinsed briefly. Chop the dill leaves and stalks finely then add to the dressing and set aside. Add the drained and sliced potatoes as soon as they're ready.

Drain the onion rings, discard the vinegar, add the onions to the potatoes and stir gently. Set aside.

Warm a little oil in a nonstick frying pan over a moderate heat. Add the bacon rashers and fry until crisp, rest them briefly on a piece of kitchen paper, then snip into pieces the size of a postage stamp. Turn the heat off under the pan, but leave any bacon fat in the pan for cooking the fish.

Put a thin layer of flour on a plate and season with salt and finely ground black pepper. Lay the fillets in the flour, pat firmly then turn and coat the other side.

Warm the bacon fat, lower the fillets into the pan skin side down and leave to brown lightly. When the skin is just starting to crisp, slide a palette knife under the fish and turn it over. Lightly brown the other side, remove from the pan and drain on kitchen paper. Gently break or cut each fish fillet into four or five rough pieces.

Divide the salad leaves between four plates or shallow dishes. Pile the potatoes and onion rings on top leaving any dressing behind in the bowl. Add the pieces of warm fish and scatter over the bacon. Spoon over any remaining dressing from the potato bowl and serve immediately.


bacon recipe courtesy of: Nigel Slater, The Observer, March 19, 2011

2450. BLINIS with SMOKED EEL, BACON and HORSERADISH

serves four


600 grams smoked eel fillet
4 rashers thinly cut smoked streaky bacon
200 grams crème fraiche
1 tablespoon strong horseradish sauce
dill sprigs, to garnish

For the blinis:
75 grams plain flour
1 teaspoon baking powder
2 eggs
full fat milk
30 grams butter

First make the blinis. Sift the flour and baking powder into a bowl with a pinch of salt. Make a well in the centre and add the eggs. With a whisk or wooden spoon, mix gently, drawing in flour from the edges, to make a smooth batter. Add enough milk to make a thick batter, probably between 50ml and 100ml, but dependent on the size of your eggs.

Melt the butter in a large frying pan. Drop tablespoons of the batter into the hot pan and cook for 2–3 minutes on each side, until golden brown and cooked through, you may have to do this in batches. Keep the blinis warm in a low oven.

Pan fry or grill the bacon until crisp. together the crème fraiche and horseradish sauce, and season. To serve, place a couple of warm blinis on each plate. Spoon some horseradish crème fraiche on top, and divide the smoked eel between the plates. Top each plate with a rasher of crisp streaky bacon, and garnish with a sprig of dill.


bacon recipe courtesy of: Chef Rachel Green, c/o Kenyon Communications, Beech House, Kingerby, Market Rasen, Lincolnshire LN8 3PF England

2332. BEET GREEN and BACON GARLICKY MASHED POTATOES

serves 2 hungry people as a main and 4-6 as a side


1 lb cauliflower florets
1 lb potatoes, scrubbed and roughly chopped
1 head pan-roasted garlic
1/4 cup sour cream
about 6 cups of beet greens, washed well, roughly chopped
3 tablespoons butter
1/2 yellow onion, diced
1/2 red onion, diced
3 strips bacon, cooked and chopped
1 teaspoon basil
1/2 teaspoon dill weed
1/2 teaspoon hot sauce
1/4 teaspoon crushed red chile pepper
salt, pepper

In a medium pot, boil the potatoes in salted water until about 10 minutes from being done (they should still have some hardness to them). Add the cauliflower florets and cook until both are fork-tender. Drain and put back on the heat for a minute or two.

While the potatoes boil, saute onions with the spices in a bit of oil until tender and, yes, a bit brown. Remove.

In a large skillet, melt butter over moderate heat. Add chopped beet greens, a bit of salt and pepper, then cover for 2-3 minutes. Uncover and stir greens well. They're done when wilted.

Combine everything in a large bowl (or the potatoes' pot) and mash well. Add hot sauce to your taste and adjust other seasonings as needed.


bacon recipe courtesy of: Cori Rozentāle, The Kitchen Mouse, September 21, 2009

2325. GRILLED BACON-WRAPPED YELLOWTAIL SNAPPER

serves four


1 (2.5 pound) whole yellowtail snapper
salt, pepper
handful of mixed herbs, parsley, dill, thyme are good ones
1 lemon, thinly sliced
about 6-8 slices good bacon
lemon wedges, for serving

Turn the grill on high. Check that the fish has been scaled fully, and remove any stray scales. Salt and pepper the inside cavity of the fish and fill with herbs and lemon slices. Salt and pepper the outside of the fish and then wrap in bacon, overlapping each slice with other slices (to ensure that everything stays put). Grill 7 minutes on each side, or until the fish is opaque and tender and the bacon is crisp and beginning to blacken. Fillet and serve with lemon wedges.


bacon recipe courtesy of: Caviar and Codfish, July 13, 2009