2671. SPAGHETTI with GARLIC BUTTER, BACON and PRAWNS

serves four


60 grams unsalted butter, softened
2 garlic cloves, crushed
2 teaspoons lemon juice
1/4 cup chopped basil, plus extra to serve
400 grams spaghetti
1 tablespoon olive oil
4 bacon rashers, chopped
500 grams green prawn meat, roughly chopped

Pound butter, garlic, lemon and basil in a mortar and pestle (or mash with a fork in a bowl) to combine well. Set aside. Cook pasta in a large pan of boiling salted water to packet instructions. Meanwhile, heat oil in a large, deep frypan over medium heat. Cook bacon, stirring, for 4-5 minutes until starting to crisp. Remove and drain on paper towel. Return pan to heat and melt half the butter. Add prawns and stir for 2-3 minutes until just cooked. Drain pasta, then add to frypan with bacon and remaining butter. Toss, season and serve with extra basil.


bacon recipe courtesy of: Valli Little, delicious., November 2008, page 122

1899. CURRIED RICE, BACON and CABBAGE PILAF

makes 6 to 8 side-dish servings


4 bacon slices, chopped
6 tablespoons (3/4 stick) butter, diced, divided
1 large onion, chopped
2 garlic cloves, chopped
1 tablespoon minced peeled fresh ginger
1 1/2 cups long-grain white rice
1 tablespoon curry powder
1/2 teaspoon salt
2 3/4 cups low-salt chicken broth

3 cups chopped green cabbage
1 cup chopped seeded plum tomatoes
1 cup chopped green onions

Cook bacon in large skillet over medium-high heat until crisp. Using slotted spoon, transfer to paper towels. Add 4 tablespoons butter to drippings in skillet; melt. Add onion, garlic, and ginger. Sauté over medium-high heat 5 minutes. Add rice, curry powder, and 1/2 teaspoon salt. Stir 1 minute. Add broth; bring to boil. Reduce heat to medium. Stir, cover, and simmer until broth is absorbed, about 15 minutes.

Meanwhile, melt remaining butter in large pot over medium-high heat. Add cabbage; sauté 3 minutes. Mix in tomatoes and green onions. Season with salt and pepper. Stir rice mixture into cabbage.


bacon recipe courtesy of: Anne Marie Gaspard, Gros Islet, St. Lucia | Bon Appétit, May 2006

12. BACON-WRAPPED FILET STEAKS TOPPED WITH ROASTED GARLIC BUTTER

12 large (not jumbo) cloves garlic, peeled
1/4 cup olive oil plus extra for oiling grill rack
3 tablespoons unsalted butter, diced
Kosher salt
3 1/2 teaspoons chopped fresh chives or flat-leaf parsley, divided
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon dried thyme
4 6- to 7-ounce filet steaks, 1 inch thick, trimmed of excess fat
4 very thin slices lean bacon
6-inch wooden skewers or toothpicks (which have been soaked in water for 30 minutes before using and patted dry).

Arrange an oven rack at center position and preheat oven to 400 degrees. Place garlic in a 1-cup, ovenproof ramekin, soufflé dish, or custard cup, and add 1/4 cup olive oil. Cover dish tightly with aluminum foil and place in oven. Start checking cloves after 20 minutes and check every 5 minutes until done. Roast until garlic cloves are golden and soft when pierced with a knife, about 30 minutes. Remove from oven.

To make roasted garlic butter: With a slotted spoon, remove garlic cloves from bowl and reserve oil. Combine garlic, 1/2 tablespoon of the reserved oil, the butter, and 1/8 teaspoon salt in a food processor or blender and process, pulsing machine on and off for 30 seconds or less, until garlic is coarsely chopped and blended with butter and oil. Remove garlic butter to a small bowl and stir in 2 teaspoons of the chives. If the butter melts during this process, do not worry. Just refrigerate until firm again. (Garlic butter can be prepared a day ahead. Cover with plastic wrap and refrigerate. Bring to room temperature 30 minutes before ready to use.)

When ready to cook steaks, oil a grill rack and arrange 4 to 5 inches from heat source. Prepare grill for a hot fire (high temperature). In a small bowl, stir together 1 teaspoon salt, the black pepper, and thyme. Rub both sides of each filet with some of this seasoning. Then wrap each steak around its sides with a slice of bacon. Secure bacon in place with a wooden skewer or with 2 to 3 toothpicks. Grill steaks until lightly charred on the outside and until bacon is cooked, 4 to 6 minutes per side for medium-rare. (Internal temperature should be 145 degrees). Watch carefully to prevent overcooking.

Place steaks on a serving plate. Top each steak with a generous pat of Roasted Garlic Butter and sprinkle with some of the reminaing chives. Serve immediately. The butter will start to melt and season the steaks.


courtesy of: The Big Book of Backyard Cooking by Betty Rosbottom. San Francisco: Chronicle Books, 2004. (85 Second Street, San Francisco, CA 94105). pp. 28-29<