3871. CHARRO BEANS with BACON

serves 6


1 teaspoon lard or vegetable oil
4 slices bacon, minced
1 white onion, finely chopped
1 cup chopped celery
1 cup thinly sliced, peeled carrots
1 jalapeno chile, minced
8 ounces ham, diced
6 cups drained cooked pinto beans and 4 cups bean cooking liquid
1 tablespoon salt
1/2 teaspoon ground dried Mexican oregano
1/2 teaspoon ground cumin
1 (12-ounce) bottle or can Mexican beer (optional)

In a skillet, heat the lard over medium-high heat. Add the bacon, onion, celery, and carrots and cook, stirring, for about 5 minutes, until the onion is soft. Add the chile and ham and cook for 1 minute. Remove from the heat.

Place the beans and cooking liquid in a soup pot. Using an immersion blender or a potato masher, break up some of the beans to create a thick, chunky-textured soup. Add the cooked ham mixture, including some or all of the fat in the pan, and stir well. Then stir in the salt, oregano, and cumin. Place over high heat, bring to a boil, then reduce the heat to low and simmer for 10 minutes to blend the flavors. Add either water or beer as needed to achieve a good soup consistency. Ladle into bowls and serve immediately.


bacon recipe source: Texas Eats: The New Lone Star Heritage Cookbook by Robb Walsh (Ten Speed Press, 2012)

3687. PRESSED CUBANO with BACON

makes 4 servings (serving size: 1 sandwich)


1 teaspoon extra virgin olive oil
1 garlic clove, minced
4 (3-ounce) Hawaiian rolls, sliced in half horizontally
2 tablespoons yellow mustard
8 (1/2-ounce) slices reduced-fat Swiss cheese, divided
4 bacon slices, cooked and halved
12 dill pickle slices
2 teaspoons minced fresh cilantro
6 ounces thinly sliced 33%-less-sodium ham
2 ounces thinly sliced deli roasted turkey breast

Combine oil and garlic. Spread cut sides of rolls evenly with mustard. Place 1 cheese slice, 2 bacon halves, 3 pickle slices, and 1/2 teaspoon cilantro on bottom half of each roll. Divide ham and turkey evenly among bottom halves of rolls; top each serving with 1 cheese slice and top half of roll. Brush garlic oil evenly over outside of rolls. Heat a large nonstick skillet over medium heat. Add 2 sandwiches to pan. Place a cast-iron or heavy skillet on top of sandwiches, and press gently to flatten. Cook 3 minutes on each side or until cheese melts and bread is toasted (leave cast-iron skillet on sandwiches while they cook). Repeat with remaining sandwiches.


bacon recipe source: David Bonom, Cooking Light (@Cooking_Light), June 2004

3636. BACON MONTE CRISTO FINGER SANDWICHES

8 slices bacon, thick cut
8 sliced bread
8 slices deli ham
8 slices cheese
butter, softened
3 eggs
1/4 cup milk
salt, to taste

Preheat oven to 400°. 

Lay bacon on baking sheet. Bake for 15 minutes or until done. Remove from oven, transfer to newspaper lined paper towels. Lay out 8 slices of bread. Lightly coat each slice with butter. Lay a slice of cheese on each slice of bread. Place a slice of ham on top of each slice of cheese. Cut bacon in half and place 4 halves on each sandwich. Put the bottom sandwich half onto the top sandwich half.

Wrap the sandwich tightly with plastic wrap and refrigerate for at least 30 minutes to 1 hour. Combine the eggs and milk in a bowl. Heat a griddle over medium-high heat. Once the griddle is hot enough to scatter a drop of water, brush with softened butter.  Unwrap the sandwiches and dip in the egg batter (one at a time), to coat evenly. Gently place it on the griddle, and fry. Turn once and then cover with a bowl until golden brown and hot, about 5 minutes total. Using caution, remove the bowl with a spatula and use an oven mitt to protect from the heat.

Allow to cool, cut into 4ths with a knife. Place on a serving platter.


bacon recipe source: Donna Elick, The Slow Roasted Italian (@Slow_Roasted), December 12, 2014

3293. PULLED PORK CUBAN SANDWICHES with BACON

serves four


2 tablespoons unsalted butter, melted
2 tablespoons extra-virgin olive oil
one loaf Cuban bread or 4 hoagie rolls
yellow or Dijon mustard
mayonnaise, optional

8 ounces thinly sliced cooked ham

8 pieces cooked bacon

8 ounces pulled pork or roasted pork
8 ounces Swiss cheese

12 thin dill pickle slices

Heat a panini press or sandwich maker. In a small bowl, combine the melted butter with the olive oil.

Cut the loaf of bread into quarters and slice each quarter in half lengthwise, leaving one edge in tact. Lay the bread open like a book. Flip the bread over and using a pastry brush, coat each side of the bread with some of the butter/olive oil mixture.

Flip the bread over again and generously spread the insides with mustard and some mayonnaise, if using. Divide the ingredients evenly among the slices of bread and build your sandwiches in this order: ham, bacon, pork, cheese and pickles.

Bring the tops and bottoms together and press slightly to compact.

Place a sandwich on the press and lower the lid, pressing down. Cook each sandwich until the bread is toasted and the cheese is melted, about 5 minutes. Allow the sandwich to cool for 2 minutes before slicing in half to serve.


bacon recipe source: Cheryl Beverage Barnes, Picture Perfect Meals, September 27, 2012

3148. HAM and BACON with MUSTARD and BROWN SUGAR SAUCE

serves 4-6


6 slices thick-cut bacon
1 ham steak, about 3/4-inch thick
1/2 cup Dijon mustard
1/4 cup brown sugar
1 cup heavy cream
1/2-1 teaspoon apple cider vinegar
salt and pepper

Preheat the oven to 200. Heat a heavy large skillet over medium heat. Cook the strips of bacon until browned and crisp on both sides, about 15 minutes. Drain on paper towels, leaving the rendered bacon fat in the skillet. Keep the bacon warm in the oven.

Return the skillet with the bacon fat to medium-high heat. Add the ham steak and cook until browned on both sides, 8-10 minutes. Transfer to a serving platter and keep it warm in the oven.

Return to the skillet to medium-low heat. Add the mustard and brown sugar and cook, whisking, until the sugar dissolves into the mustard. Whisk in the cream, then the vinegar, and cook for 1-2 minutes. Taste the sauce and season it with salt and pepper. The ham and bacon are salty, so you'll want to season the sauce judiciously with salt, but with lots of pepper. Thin the sauce with a splash of water. Spoon the sauce over the ham and serve with the bacon.


bacon recipe courtesy of: Canal House Cooks Every Day by Christopher Hirsheimer and Melissa Hamilton, Andrew McMeel Publishing, 2012

3141. BBQ HAM, BACON and PINEAPPLE QUESADILLAS

makes 1 serving 


1 (10 inch) tortilla
1/2 cup mozzarella or jack cheese, shredded
1/4 cup ham, cooked and cut into small pieces
2 slices bacon, cooked and crumbled
1/4 cup pineapple, sliced and optionally grilled
2 tablespoons BBQ sauce
2 tablespoons jalapeno (pickled or fresh), sliced
cilantro to taste

Heat a pan over medium heat, place the tortilla in the pan, sprinkle half of the cheese over half of the tortilla, followed by the ham, bacon, pineapple, BBQ sauce, jalapeno, cilantro and the remaining cheese. Fold the tortilla in half coving the filling and cook until the quesadilla is golden brown on both sides and the cheese is melted, about 2-4 minutes per side.


bacon recipe courtesy of: Kevin Lynch, Closet Cooking, June 21, 2013

3026. BACON-HAWAIIAN CLUB SANDWICH

serves one


2 slices of cooked bacon
2 slices ham
2 slices turkey breast
1 slice Swiss or Jack cheese
tomato slice(s)
lettuce
1 slice of canned pineapple
1-2 tablespoons of mayonnaise
2 slices of sourdough or other toasted bread

Place the first 4 ingredients (in order) on a slice of toasted bread. Microwave on high for 1 minute. While waiting, spread mayonnaise and place remaining 3 ingredients onto other slice of
toasted bread. Remove sandwich from microwave and carefully place both halves together.


bacon recipe courtesy of: B. Desmond (member), for Smithfield.

2831. SARDINE, HAM, and BACON SANDWICH

12 sardines1 cup (16 tablespoons) cooked ham, chopped
2 tablespoons chopped sweet pickles
1 teaspoon prepared mustard
1 teaspoon ketchup
1 teaspoon lemon juice
12 slices of bread
2 tablespoons lettuce, shredded
1 tablespoon mayonnaise
12 slices of bacon, broiled

Remove skin and bones from sardines; chop with ham and pickles. Add mustard, ketchup, and lemon juice; mix well. Spread on 6 slices buttered bread. Sprinkle with lettuce; dot with mayonnaise. Arrange 2 slices bacon on each sandwich; top with another slice buttered bread.


bacon recipe courtesy of: ifood.tv

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

2356. RABBIT and SQUIRREL GUMBO with BACON, ANDOUILLE SAUSAGE and SMOKED HAM

serves 10-12 people


1 rabbit, cut into pieces (about 2 pounds)
2 squirrels, cut up (about 1 pound)
6 slices bacon
2 cups flour
1 1/4 cup oil
4 cups chopped onions
1 cup chopped green pepper
1 cup chopped celery
4 cloves minced garlic
4 quarts chicken or beef stock
1 can (10 oz) tomatoes
1 pound smoked andouille sausage, diced
2 cups smoked ham, cut into bite size chunks
2 teaspoons Creole seasoning (or 1 1/2 teaspoons salt, 1/2 teaspoon black pepper, 1/4 teaspoon cayenne pepper)
2 cups chopped green onions
1/2 cup chopped parsley
1 teaspoon oregano
1/4 teaspoon dried rosemary
2 tablespoons Tabasco

In a heavy pot or skillet brown the bacon. Remove when cooked and set aside. This will be added to your rabbit squirrel gumbo. Brown squirrel and rabbit in bacon oil until evenly brown on all sides on a medium heat. Remove and set aside.

Now make your roux. If you will use the same pot that you browned the rabbit and squirrel in, remove the bacon fat and scrape the bottom of the pot clean of browned pieces and reserve. You will use these pot scrapings later. Or you can get a clean large heavy pot. This is what you will cook your gumbo in.

Brown flour and oil to make a roux. Bring to a red brown color something on the order of milk chocolate. Add onions, green pepper, celery and garlic and saute' for 10 minutes to create your holy trinity.

After your vegetables are soft, add stock, rabbit and squirrel pieces, ham and sausage, bacon, tomatoes, pot scrapings from the rabbit and squirrel browning and all seasonings. Reserve the green onions and parsley.

Bring all this to a boil then reduce heat to simmer (low setting) and cook slowly for 1 1/2 to two hours. Stir occasionally and scrape the bottom of the pot to prevent sticking.

Test the rabbit and squirrel for tenderness and if not satisfactory simmer some more. Don't worry about over cooking. You cannot overcook when using a low heat and tending occasionally. If the gumbo looks a little too thick add more stock or water 1/2 cup at a time until you like the consistency.

When your rabbit squirrel gumbo is cooked add the green onions and parsley, cover and simmer 5 minutes. Serve with cooked white rice. This should be served with a ratio of 1/3 cup rice to 1 1/2 cup gumbo.


bacon recipe courtesy of: Gene Gautro, Gumbo Cooking ... New Orleans Style

2252. SNAILS with TOMATO, CHORIZO and STREAKY BACON

serves six


2 kilograms of snails
150 grams of chorizo
150 grams cured ham
150 grams streaky bacon
1 liter unsalted tomato sauce
3 cloves of garlic
1 dried chili pepper
1 onion
oil
salt

Wash the snails several times in plenty of cold water until all the froth is removed and the water comes out clean. Then place them in a pot covered with cold water and cook them at a medium temperature, gradually increasing the strength of the heat until the snails' bodies come out of the shells.. Next, cook them over a strong heat for 8 minutes. When this time is up, dry them well and remove the snails that have not come out of their shells. Put the rest back in a pot with water and this time let them cook for 1 hour 30 minutes over a moderate heat. When they are cooked, dry them well. Chop the onion and slice the garlic and cook them in an earthenware dish with a little oil. Cut up the chorizo, bacon and ham into small pieces and add them to the dish, together with the chili pepper, when the onion and garlic have changed color. Finally, add the snails and the tomato sauce and stir. Cook everything for 30 minutes and check the salt.


bacon recipe courtesy of: Turespana: Instituto de Turismo de Espana, Jose Lázaro Galdiano, 6, 28071 Madrid, Spain

2130. BAKED ALASKAN POLLOCK with BACON on an ASPARAGUS RAGOUT

serves four


320 grams Alaskan pollock fillets
4 slices Serrano ham
400 grams green and white asparagus
0.2 liters cream
butter
salt and pepper
Sichuan pepper
cornflour

Asparagus ragout: Trim the asparagus, cover the trimmed tough ends with water and boil for about 10 to 15 minutes to make the stock. Decant the liquid into a pan, mix in the cream and reduce to about half the quantity over a low heat. Thicken with cornflour.

Cut the asparagus stalks into bite-size pieces and simmer in the asparagus sauce for about 12 to 15 minutes. The asparagus gives off quite a lot of liquid, so the sauce needs to be thick to start with.

Pollock: Season the pollock with salt and pepper and fry in olive oil and butter for 2 to 3 minutes each side.

Lay the thin slices of ham on the hot fish (they give the dish a rich flavour) and serve on a bed of asparagus ragout.


bacon recipe courtesy of: Marine Stewardship Council, MSC Head Office (Worldwide), 3rd floor, Mountbarrow House, 6-20 Elizabeth Street, London SW1W 9RB UK

2123. CHICKEN, SAUSAGE, HAM and BACON JAMBALAYA

makes 10 servings


12 ounces applewood-smoked bacon, diced
1 1/2 pounds smoked fully cooked sausage (such as linguiça), halved lengthwise, cut crosswise into 1/2-inch-thick semi-circles
1 pound andouille sausages, quartered lengthwise, cut crosswise into 1/2-inch cubes
1/2 pound tasso or smoked ham, cut into 1/2-inch cubes
1 1/2 pounds onions, chopped (4 to 5 cups)
2 large celery stalks, chopped
1 8-to 10-ounce red bell pepper, coarsely chopped
1 8-to 10-ounce green bell pepper, coarsely chopped
6 large skinless boneless chicken thighs, cut into 1- to 11/2-inch pieces
2 tablespoons paprika
1 tablespoon chopped fresh thyme
1 tablespoon chili powder
1/4 teaspoon (or more) cayenne pepper
3 10-ounce cans diced tomatoes and green chiles
2 1/2 cups beef broth
3 cups (19 to 20 ounces) long-grain white rice
8 green onions, chopped (about 2 cups)
chopped fresh Italian parsley

Position rack in bottom third of oven and preheat to 350°F. Cook bacon in very large pot over medium-high heat until brown but not yet crisp, stirring often, 8 to 10 minutes. Add smoked sausage, andouille, and tasso. Sauté until meats start to brown in spots, about 10 minutes. Add onions, celery, and bell peppers. Cook until vegetables begin to soften, stirring occasionally, 10 to 12 minutes. Mix in chicken. Cook until outside of chicken turns white, stirring often, 5 to 6 minutes. Mix in paprika, thyme, chili powder, and 1/4 teaspoon cayenne. Cook 1 minute. Add diced tomatoes with chiles and broth; stir to blend well. Add more cayenne, if desired. Mix in rice.

Bring jambalaya to boil. Cover pot. Place in oven and bake until rice is tender and liquids are absorbed, 45 to 48 minutes. Uncover pot. Mix chopped green onions into jambalaya; sprinkle jambalaya with chopped parsley and serve.


bacon recipe courtesy of: Anna Beth and Vince Chao, Bon Appétit, March 2011

2031. AUVERGNE POUNTI CAKE

3 eggs
1 cup flour
½ teaspoon baking powder
¼ cup vegetable oil (or more)
½ cup warm milk
½ lb. grated cheese
½ lb. cured ham (prosciutto)
¼ lb. smoked bacon
15 pitted prunes
½ lb. chard, spinach, or lettuce leaves
1 medium onion
salt and pepper

Preheat a convection oven to 350ºF. In a mixing bowl, combine the eggs, flour, and baking powder. Gradually stir in the vegetable oil. Warm the milk briefly in the microwave and gradually incorporate it into the batter. Mix in the grated cheese, a little salt, a good amount of pepper. Chop the onion and saute it lightly in a pan with the bacon (or lardons). Meanwhile, cut the country ham into strips. Chop the chard or other greens roughly, and cut each prune into two or even four pieces. When the onions and bacon have cooled slightly, mix all the ingredients into the cake batter. Cook the batter in a buttered or non-stick loaf pan for 45 minutes. Let it cool for 15 or 20 minutes before taking it out of the pan.


bacon recipe courtesy of: Ken Broadhurst, Living the Life in Saint-Aignan, St-Aignan-sur-Cher, Loire Valley, France, September 30, 2009

1964. PORK LOIN stuffed with HAM, PEACHES, BACON, CHORIZO, PRUNES and PEPPERS

serves 6 to 8


1 pork loin, approximately 3 to 4 lbs., butterflied
salt and freshly ground black pepper
1/2 lb. smoked ham, sliced 1/4-inch thick
1 15-oz. can halved peaches
1/2 lb. pre-cooked, thick-slice pepper bacon
1 lb. Spanish chorizo
1 cup pitted prunes
1 cup sauteed green and red peppers, cooled

Preheat oven to 350 degrees F. Generously season both sides of butterflied pork loin with salt and pepper. Begin to layer remaining ingredients in the middle third of the loin in the following order: ham, peach halves, bacon, chorizo, prunes and peppers.

Wrap the ends of the loin over the layered center and tie it at 1-inch intervals with butcher's twine. Roast for approximately 45 minutes or until internal temperature of the loin reaches 130 degree F. (Stuffing components are already cooked and you do not want to dry out the pork loin "wrapper").

Let rest 15 minutes. When cooled, cut into medallions, snipping off butcher's twine as you go.


bacon recipe courtesy of: La Cocina de Lilliam, Miramar, Havana, Cuba | "A Taste of Cuba," Feast, September 2010, page 56

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

1743. HAM and BACON LASAGNA

serves eight


1 pound bacon, coarsely chopped
1 pound ham, chopped
1 medium onion, minced
4 stalks celery, minced
3 carrots, finely chopped
1/3 cup butter
1/3 cup flour
2 1/2 cups milk
2 cups chicken stock
salt and pepper to taste
1 cup fresh parsley, chopped
1 pound lasagna noodles, cooked al dente
1/3 cup Romano cheese, grated
4 cups mozzarella cheese, grated

Preheat oven to 350 degrees F. Spray a 9X13 baking dish with non-stick cooking spray and set aside.

To make the meat sauce: In a large sauté pan, cook the bacon until crisp and fat is rendered. Remove all fat except 2 tablespoons. To the pan, add the onions, carrots and celery. Sauté until just tender. Add the butter and flour and stir until a paste forms on the vegetables and bacon. Stir in milk, chicken stock and ham. Season with salt and pepper to taste. Cook until thickened. Stir in parsley.

To assemble, place 1/3 the noodles in the baking dish and top with 1/3 of the meat mixture. Sprinkle 1/3 of each cheese over the meat mixture. Continue with two more layers and bake for 30 minutes.


bacon recipe courtesy of: Paula Deen, Smithfield, Smithfield, Virginia

1454. AGNOLOTTI filled with SWEET POTATO with SAGE CREAM, BACON and COUNTRY HAM

Agnolotti dough
8 oz. all purpose flour
6 egg yolks
1 large egg
1 1/2 teaspoons olive oil
1 tablespoon milk

Make dough.


Sweet Potato with Sage Cream, Bacon & Country Ham filling
1 1/2 lb. sweet potatoes
4 oz. unsalted butter
2 slices bacon, frozen, cut into 1/4 squares
pinch Quatres-Epices
sage cream
1/3 cup sage leaves (saving small leaves for fried sage leaf garnish)
1 cup crème fraiche
1 cup Beurre Monté
oil for frying
salt and fresh ground pepper
2 tablespoons unsalted butter
48 leaves for garnish (part of the 1/3 cup)
4 thin slice ham, cut into julienne

Preheat oven 350 F. Cut off the ends of the potatoes. Wrap individually in aluminum foil with a little butter (4 tbsp. total). Bake until soft, 1 – 2 hours, depending on size. Unwrap cooked potato and cut a slit lengthwise in the skin of each. Pull the skin away and discard. Rinse the potatoes with hot water and place in a saucepan.

Render the bacon until golden. Drain the bacon and add to potato. Stir the potatoes over low heat, season with the spices, salt and pepper. Mix in the remaining 4 tbsp. of butter. Should make about 1 2/3 cup filling. Cool and refrigerate.

Fill the agnolotti.

For the sage cream, blanch the sage leaves not reserved for garnish in boiling water for 2 minutes. Drain, cool in cold water. Squeeze dry.

Heat the crème fraiche, beurre monté and salt over low heat until hot, do not boil. Place the sage in a blender, chop. With motor running, add the hot cream and blend. Strain into a large skillet, keep warm on low heat.

Deep fry the leaves for garnish.

Cook the agnolotti in boiling water. Drain. While the agnolotti are cooking, make some brown butter.

To serve, toss the agnolotti in the warm sage cream, put on a heated serving dish, drizzle the brown butter over the top, garnish with the fried sage leaves and the country ham.


bacon recipe courtesy of: Mark Rosenstein, The Market Place Restaurant, 20 Wall Street, Asheville, North Carolina 28801, (828) 252-4162

1291. PECAN PIE and BREAD PUDDING with BACON and SAUERKRAUT

yields two servings


1 medium potato, shredded
1/4 cup diced sausage
1/4 cup diced bacon
1/4 cup diced ham
2 tablespoons chopped smoked fish, optional 1/4 cup diced onions
1/2 cup diced green bell peppers
3 eggs
pinch of seasoned salt
pinch of freshly ground black pepper
1/2 cup cheddar cheese, shredded
1/2 cup sauerkraut
toast

Heat a griddle over medium-high heat. Add potatoes, sausage, bacon, ham and fish and fry until browned, approximately 5-6 minutes. Add the onions and peppers and fry until cooked through, approximately 2-3 minutes.

Scramble the eggs on the griddle and then add to potato mixture and stir to combine. Season with salt and pepper.

Place the mixture on a plate and top with the cheddar cheese.

Heat the sauerkraut on the griddle and then place over the cheese. Add toast on the side.


courtesy of: Feasting on Asphalt: The River Run by Chef Alton Brown, Stewart, Tabori & Chang, 2008

1289. HAM, BACON and VEGETABLE FRIED RICE

4 cups steamed brown rice
100 grams diced ham
100 grams diced bacon
2 eggs
1/4 cup diced onion
1/2 cup boiled corn kernels
1/4 cup green peas
1 diced tomato
1 tablespoon sliced spring onion
1/2 tablespoon ground white pepper
2 tablespoons seasoning sauce
4 tablespoons vegetable oil
parsley for garnishing

Fry the onion in 3 tablespoons of oil over medium heat until tender. Add the bacon and ham. Fry until cooked and fragrant. Add the corn and peas. Mix together and season with seasoning sauce. Put the mixture into a bowl.

Fry the eggs in the remaining oil over medium heat. Break the eggs into small pieces. Add the steamed brown rice and tomato to the frying eggs. Add the ham mixture and mix everything together.

Put the fried rice on a serving plate. Garnish with parsley. Serve hot.


courtesy of: ThaiFoodPlus.com