3844. BACON WRAPPED ROAST BEEF with MUSTARD and HORSERADISH

Serves 4


3 1/2 lb top sirloin roast beef
6 slices bacon
¼ cup softened butter, clarified butter or other cooking fat
3 cloves garlic, minced
1 tbsp of Dijon or homemade mustard
1 tbsp good quality or homemade horseradish
3/4 cup red wine
1 3/4 cups homemade beef stock

Preheat your oven to 400 F.

In a small bowl, combine the butter or other cooking fat, garlic, mustard and horseradish. Mix until smooth.

Rub the roast all over with the mixture.

Lay the bacon pieces out flat so that they are slightly overlapping. Then place the roast on top of the bacon and wrap the pieces around the roast. If needed, use toothpicks to hold the bacon in place.

Place the roast in a roasting dish and cook at 400 F for 20 minutes.

Once the roast has been in for 20 minutes, add the wine and stock to the roasting dish. At the same time, adjust the heat to 350 F.

Roast for about 70 minutes, depending on how well-done you like your meat. 20 minutes per pound is a good rule of thumb for a medium rare to medium well roast.


bacon recipe source: Sébastien Noël, Paleo Leap (@PaleoLeap)

3689. SHEPHERD'S PIE with BACON, BEEF and HORSERADISH BLUE CHEESE POTATOES

serves 4-6


2 pounds beef from shank or chuck or lamb from shank or shoulder (from the butcher), hand trimmed and chopped into 1/2 inch pieces
2 tablespoons olive or canola oil
6 slices smoky thick-cut bacon, diced
Salt and coarse black pepper
1 onion, chopped
2 carrots, chopped
2 small ribs celery, chopped
4 cloves garlic, chopped
1 large bay leaf
Bundle of sage and parsley, a few sprigs each
2 rounded tablespoons flour
About 3 tablespoons Worcestershire sauce
Cup dry red wine
2 1/2 cups beef or veal stock

For the topping:
2 to 2 1/2 pounds Russet potatoes, 5 large, peeled and cubed
1 cup warm milk
Cup sour cream
2 rounded tablespoons prepared horseradish
1 cup smoked blue cheese or blue cheese crumbles
1 cup grated Parm or sharp cheddar
A few grates of fresh nutmeg
1 cup finely chopped chives
2 large egg yolks
Sprinkle of paprika

Pat the meat dry after chopping and before cooking.

Heat a Dutch oven or other heavy pot over medium-high heat. Add oil and bacon and cook to crisp. Remove to a plate and drain all but 3-4 tablespoons drippings from the pot.  Add beef or lamb, season with salt and pepper, and cook in 2 batches to brown and crust.  Remove meat to the plate with bacon.

To meat drippings add onions, carrots, celery, garlic, bay herb bundle, salt and pepper.  Cook partially covered 10-12 minutes to soften, stirring occasionally.  Add flour and stir one minute to cook out raw flour taste, add Worcestershire and wine, and stir. Add stock and beef or lamb and bacon back to pan reduce heat to simmer and cook covered until tender, stirring occasionally, up to 40 minutes.

Place potatoes in a pot, cover with water and bring to a boil. Salt water and cook to tender, drain and pass through ricer.  Stir in warm milk to thin to your liking add sour cream, horseradish, cheeses, pepper, nutmeg and chives. Adjust seasoning, stir in egg yolks and pipe or spread over meat filling in casserole or single-serve dishes.

Heat broiler and place a rack in the center of the oven. Brown potatoes and sprinkle with paprika to serve. 


bacon recipe source: Rachael Ray, Rachael Ray Show, November 18, 2013

hepherd’s Pie with Bacon, Beef and Horseradish Blue Cheese Potatoes

SHARE THIS

 0

 37

 6

MAKE IT

• Save to My Faves
• Print Recipe

RACHAEL'S TOOLS

Shop Rachael's Kitchen Gear

Serves 4-6

Aired November 18, 2013

INGREDIENTS

• 2 pounds beef from shank or chuck or lamb from shank or shoulder (from the butcher), hand trimmed and chopped into 1/2 inch pieces
• 2 tablespoons olive or canola oil 
• 6 slices smoky thick-cut bacon, diced 
• Salt and coarse black pepper 
• 1 onion, chopped 
• 2 carrots, chopped 
• 2 small ribs celery, chopped 
• 4 cloves garlic, chopped
• 1 large bay leaf
• Bundle of sage and parsley, a few sprigs each
• 2 rounded tablespoons flour 
• About 3 tablespoons Worcestershire sauce
• Cup dry red wine 
• 2 1/2 cups beef or veal stock 
• For the topping:
• 2 to 2 1/2 pounds Russet potatoes, 5 large, peeled and cubed 
• 1 cup warm milk 
• Cup sour cream 
• 2 rounded tablespoons prepared horseradish 
• 1 cup smoked blue cheese or blue cheese crumbles
• 1 cup grated Parm or sharp cheddar 
• A few grates of fresh nutmeg
• 1 cup finely chopped chives 
• 2 large egg yolks
• Sprinkle of paprika 
•  

PREPARATION

Pat the meat dry after chopping and before cooking.

Heat a Dutch oven or other heavy pot over medium-high heat. Add oil and bacon and cook to crisp. Remove to a plate and drain all but 3-4 tablespoons drippings from the pot.  Add beef or lamb, season with salt and pepper, and cook in 2 batches to brown and crust.  Remove meat to the plate with bacon.

To meat drippings add onions, carrots, celery, garlic, bay herb bundle, salt and pepper.  Cook partially covered 10-12 minutes to soften, stirring occasionally.  Add flour and stir one minute to cook out raw flour taste, add Worcestershire and wine, and stir. Add stock and beef or lamb and bacon back to pan reduce heat to simmer and cook covered until tender, stirring occasionally, up to 40 minutes.

Place potatoes in a pot, cover with water and bring to a boil. Salt water and cook to tender, drain and pass through ricer.  Stir in warm milk to thin to your liking add sour cream, horseradish, cheeses, pepper, nutmeg and chives. Adjust seasoning, stir in egg yolks and pipe or spread over meat filling in casserole or single-serve dishes.

Heat broiler and place a rack in the center of the oven. Brown potatoes and sprinkle with paprika to serve.   

- See more at: http://www.rachaelrayshow.com/recipe/16674_Shepherd_s_Pie_With_Bacon_Beef_and_Horseradish_Blue_Cheese_Potatoes/#sthash.7f6Xrp1p.dpuf

3268. SIRLOIN SLIDERS with CRISPY BACON and CREAMY HORSERADISH MAYO

yields 12 mini hamburgers, 4 to 6 servings


3/4 pound ground chuck

3/4 pound ground sirloin
2 teaspoons minced garlic
1/4 cup minced onion
1 1/4 teaspoons salt
1/2 plus 1/8 teaspoon freshly ground black pepper
1/2 cup mayonnaise
2 tablespoons sour cream
3 tablespoons prepared horseradish
12 dinner roll-sized small brioche buns, split in 1/2 crosswise
2 tablespoons melted butter for brushing buns
6 slices bacon, cooked crisp, drained, and broken into 2-inch pieces

 

In a mixing bowl, combine the chuck, sirloin, garlic, onion, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper and mix gently but thoroughly to combine. Using a 2-ounce ice cream scoop, divide the mixture into 12 scant 2-ounce balls of meat. Using your hands, shape to form small patties about 3 inches wide and 3/8-inch thick. Place on a plate and cover with plastic wrap. Allow to sit, refrigerated, at least 1 hour and up to overnight for flavors to mingle.

In a small bowl whisk together the mayonnaise, sour cream and horseradish and season with the remaining 1/4 teaspoon of salt and 1/8 teaspoon pepper. Place in a nonreactive bowl and refrigerate until ready to serve, up to 3 days in advance.

When you are ready to cook the burgers, preheat a grill to high and lightly butter the cut sides of the buns with the melted butter. Wrap the buns in aluminum foil and place on the coolest part of the grill to warm while you grill the burgers.

Grill the burgers about 2 minutes per side for medium. Transfer to the warmed buns and garnish with pieces of the crispy bacon. Spoon a dollop of the horseradish mayonnaise on top of the bacon, then place the top portion of the bun over all. Serve the sliders hot.

bacon recipe source: Emeril Lagasse, "Tailgate," The Essence of Emeril, Food Network

3124. SPUDS, BACON and BEETS

serves 2-3


2 beetroot

8 new potatoes

4 rashers smoked streaky bacon 

groundnut oil, for frying

2 tablespoons grated fresh horseradish 

handful mint

Place the beetroot and new potatoes into a steamer for 10 minutes. Cut the bacon into postage stamp-sized shapes and fry in a little groundnut oil until crisp. Add the horseradish into the pan. Peel the skin from the beetroot, then cut into quarters. Add to the bacon pan. Cut the potatoes in half and add to the bacon pan. Add a handful of mint to the pan and stir them into in the bacon oil. Mix together and serve.

bacon recipe courtesy of: Nigel Slater, Nigel Slater's Dish of the Day, BBC Food

3100. BEET ROOT, BACON and SPRING ONIONS

serves 6 with leftovers 


900 grams cooked and peeled beetroot
1 bunch spring onions, sliced on the diagonal
100 grams diced streaky bacon rashers
1 teaspoon olive oil
200 ml tub crème fraîche
2-3 tablespoons freshly grated horseradish, or horseradish sauce from a jar
juice ½ lemon

Cut the beetroot into quarters and toss in a serving bowl with the spring onions. Fry the pancetta or bacon in a little oil until just golden. Remove from the heat and immediately tip over the beetroot. At this point the dish can either be served or chilled. If making ahead, remove 1 hr or so ahead of time.

To serve, mix the crème fraîche with the freshly grated horseradish, lemon juice and seasoning. Taste and adjust to be as fiery as you like. Spoon a little of the dressing over the beetroot and serve the rest on the side.


bacon recipe courtesy of: Matt Tebbutt, Good Food Magazine, December 2009

3073. SMOKED EEL, BACON and MASH

serves two as a main course, or four as a starter


250 grams smoked eel fillets
200 grams dry-cure bacon, back or streaky
4 large baking potatoes
150 grams butter
150ml thick cream
grated horseradish
chives
pepper

Prick the skin of the potatoes with a fork and sling in a 200°C oven for an hour and a half. Slice the potatoes in half, spoon out the contents into a pan placed over a low heat. Mash the potatoes. Once the potatoes are reasonably mashed start adding the butter, a little at a time, and mashing it thoroughly into the potatoes. Once all the the butter is incorporated then add the cream and mash/stir that in completely. Stick a lid on the pan and put it in the oven to keep warm. Fry the bacon up until the fat only just begins to go slightly crispy. Stick the bacon on a warm plate so it doesn’t go cold.
You’ll want the eel fillets in a total of 4-8 pieces for ease of sharing, so cut them up if you need to, then put all the pieces in the still-warm bacon pan for 30 seconds, turn them over and leave them for another 30 seconds. Put put the eel on a plate, put bacon on top, stir a bum-load of freshly ground pepper into the mash and then spoon a helping of peppered-creamy-butter-potato onto each plate. To finish this you’ll want a little spoonful of grated horseradish on the side of each plate and finely chop some chives on top of the the mash.


bacon recipe courtesy of: adapted from David Strange's Elitistreview.com, October 6, 2012; The New Forest Smokery, River Cottage, Ashford Road, Fordingbridge, Hampshire, SP6 1BZ UK

2763. QUINOA, BACON, and BLUE CHEESE FRITTERS with HORSERADISH-YOGURT SAUCE

makes two dozen fritters 


1/3 cup red quinoa, or a mix of red and white, rinsed
2/3 cup water
1 cup quinoa flour
1/2 teaspoon kosher salt
1 1/2 teaspoons baking powder
1 large egg
3/4 cup whole milk
4 slices cooked bacon, crumbled
1/2 cup crumbled blue cheese (3 ounces)
2 tablespoons chopped flat-leaf parsley
1/2 to 1 cup canola oil, as needed for frying
1/2 cup plain low-fat yogurt
1 tablespoon bottled horseradish
1 tablespoon minced chives

In a small saucepan over high heat, bring the quinoa and water to a boil. Reduce the heat to low, cover, and cook until the water has been absorbed and the quinoa is tender, 18 to 20 minutes. Turn off the heat and let the quinoa sit for 5 minutes. Fluff with a fork. Preheat the oven to 200°F. In a small bowl, stir together the quinoa flour, salt, and baking powder. In another small bowl, whisk the egg, then add the milk and whisk to combine. Pour the egg mixture into the quinoa flour mixture and whisk to combine. Fold in the bacon, quinoa, blue cheese, and parsley. Line a rimmed baking sheet with paper towels. Pour enough oil into a large nonstick skillet to cover the bottom by about 1/4 inch. Heat the oil over medium heat until it shimmers. Test the oil's temperature by dropping in a tiny bit of batter; if it sizzles, it's hot enough. Spoon heaping teaspoons of batter into the skillet. Do not overcrowd. Fry until browned, about 3 minutes on the first side and 2 minutes on the second side. Transfer to the prepared baking sheet and repeat with the remaining batter and additional oil, as needed. Keep cooked fritters warm in a 200°F oven. Stir together the yogurt, horseradish, and chives in a small bowl, and serve with the fritters for dipping. Fritters should be served hot, as soon as possible after frying.

 

 

bacon recipe courtesy of: Quinoa Cuisine: 150 Creative Recipes for Super Nutritious, Amazingly Delicious Dishes by Jessica Harlan and Kelley Sparwasser, 2012 | Epicurious.com  | October 2012

2751. TILAPIA with BACON HORSERADISH SAUCE

makes four servings 


1 lb tilapia, catfish, red snapper or salmon fillets, 1/2 inch (1 cm) thick

1 tablespoon vegetable oil

4 slices bacon, chopped

Half onion, diced

2 cloves garlic, minced

3/4 cup chicken stock

2 tablespoons prepared horseradish

1/4 cup chopped fresh parsley 

Arrange fish on foil-lined rimmed baking sheet; brush with oil. Roast in 400°F oven until fish flakes easily when tested, about 15 minutes. Meanwhile, in skillet, cook bacon over medium heat until slightly crisp, about 5 minutes; drain off fat. Add onion and garlic; cook until softened, about 2 minutes. Add chicken stock and horseradish; cook over high heat, stirring, until slightly thickened, about 4 minutes. Stir in half of the chopped parsley. Arrange fish on plate; spoon sauce over top. Sprinkle with remaining chopped parsley.


bacon recipe courtesy of: The Canadian Living Test Kitchen, Canadian Living Magazine, August 2002

2554. PASTRAMI BACON MELT

serves two


1/4 cup mayonnaise
1/2 tablespoon horseradish
1 tablespoon hot sauce
2 tablespoons jalapeno peppers, diced
2 tablespoons (8 olives) Spanish manzanilla olives with minced pimento
4 tablespoons sweet pickle, diced
1/4 teaspoon fresh cracked pepper
6 slices bacon, cooked
1 tablespoon extra-virgin olive oil
8 slices (approx. 1/2 lb.) pastrami
1 tablespoon butter
3 oz. cheddar cheese, shredded
3 oz. Temptin cheese, shredded
4 slices extra sour rye bread

In a small bowl, mix all spicy spread ingredients together and set aside. (This can be made ahead of time and kept refrigerated.) Cook the bacon in a large nonstick skillet over medium heat until slightly crisp, about 8 minutes. Remove and drain on a paper towel-lined plate. Set aside to keep warm. In a medium-size sauté pan over medium heat, add extra-virgin olive oil and pastrami. Heat the pastrami thoroughly, approximately 4 minutes. Keep warm. Heat a large, flat grill pan over medium heat and melt butter. Lay the slices of bread on top of the butter then distribute the Temptin cheese on two halves and the cheddar cheese on the other two halves. Cook open faced until the cheese melts and the bread is golden, about 6 minutes.


bacon recipe courtesy of: Mezzetta.com,  G.L. Mezzetta, Inc., 105 Mezzetta Court, American Canyon, California 94503

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

2145. WARM SALAD of TEA-SMOKED TROUT with CRISPY BACON, FRISEE and HORSERADISH

serves 6-8


For the tea-smoked trout
6oz demerara sugar
6oz long grain rice
leaves from 14 tea bags
olive oil, to drizzle
11½-12½oz fresh trout, heads removed
salt and freshly ground black pepper

For the dressing
3½fl oz fish stock
3½fl oz double cream
2 tablespoons creamed horseradish sauce, from a jar
3½fl oz cider
salt and freshly ground black pepper

For the salad
8oz smoked streaky bacon, rind removed
1oz butter
1 Golden Delicious apple, thinly sliced
7oz frisée lettuce, torn
4 tablespoons chopped parsley
2 tablespoons chopped chives
extra virgin olive oil, to drizzle

Preheat the oven to 200C/400F/Gas 6.

For the tea-smoked trout, put the sugar, rice and tea leaves into a bowl and mix together. Line a wok with heavy-duty kitchen foil and pour the mixture on top. Cover with another layer of foil, drizzle over some olive oil and place the trout on top. Season with salt and freshly ground black pepper, then cover with another sheet of foil, sealing it tightly around the edges. Place on the hob over a moderate heat and leave the trout to smoke for a few minutes. Set aside. (CAUTION: tea-smoking generates a lot of smoke. Cook in a well-ventilated area.)

For the dressing, bring the stock to the boil in a saucepan and continue to boil, uncovered, until reduced by half. Leave to cool.

Whip the cream until stiff peaks form, then fold in the creamed horseradish, the cooled fish stock and cider. Season to taste with salt and freshly ground black pepper.

For the salad, place the bacon on a baking tray and cook in the oven until crisp.

Meanwhile, heat the butter in a frying pan and cook the apple slices until soft and golden.

Remove the bacon from the oven and, when cold enough to handle, break into bite-size pieces.

Arrange the frisée lettuce on serving plates. Scatter the bacon on top, drizzle over some of the dressing, then scatter over the apple slices and chopped herbs. Spoon over the remainder of the dressing and top with the smoked trout. Drizzle with a little olive oil and serve immediately.


bacon recipe courtesy of: James Martin, Stately Suppers, BBC-Food

2138. BEEF and BACON STROGANOFF

makes six servings


1 pound lean ground beef (90% lean)
5 thick-sliced bacon strips, chopped
1 cup sliced fresh mushrooms
1 medium onion, chopped
2 garlic cloves, minced
2 tablespoons all-purpose flour
1 can (14-1/2 ounces) beef broth
1 can (10-3/4 ounces) condensed cream of mushroom with roasted garlic soup, undiluted
2 tablespoons Worcestershire sauce
1 teaspoon pepper
1/4 teaspoon salt
1/4 teaspoon paprika
6 cups uncooked egg noodles
1 cup (8 ounces) sour cream
2 teaspoons prepared horseradish
1/2 cup shredded white cheddar cheese
minced fresh parsley, optional

In a large skillet over medium heat, cook the beef, bacon, mushrooms, onion and garlic until beef is no longer pink; drain. Stir in flour until blended. Add the broth, soup, Worcestershire sauce, pepper, salt and paprika. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes, stirring occasionally.

Meanwhile, cook noodles according to package directions; drain.

Stir sour cream and horseradish into beef mixture; heat through (do not boil). Serve with noodles. Sprinkle with cheese. Garnish with parsley if desired. Yield: 6 servings.


bacon recipe courtesy of: Taste of Home, February/March 2010

2034. FRIED GREEN TOMATO BLT with CREOLE REMOULADE

2 green tomatoes, sliced about 1/2 inch thick
1 cup flour
2 eggs beaten with a little water added
2 cups Panko (Japanese) breadcrumbs
Creole remoulade (recipe below)

Season the flour and the tomato slices with salt and pepper. In a 3-step process, dredge each tomato slice in the flour, shaking of the excess, then into the egg, then the breadcrumbs. Bread all the tomato slices before you begin frying.

In a deep skillet heat about 2 inches of vegetable oil over medium-high heat. The ideal temperature for the oil is between 325-350 degrees. If you have a thermometer, use it. If not, wing it. If the oil is too cold, the tomatoes may be soggy. If it’s too hot the breadcrumbs will darken but the tomatoes will not be cooked. Fry the breaded tomatoes, turning once. You want a nice even golden brown color. Do them in batches and don’t overcrowd the pan.

Place cooked tomatoes on a cookie sheet, ideally with a rack so they can drain. Season with salt and pepper.


Creole Remoulade
1 stalk finely diced celery
1/4 cup finely diced onion
1 cup mayonnaise
2 tablespoons ketchup
1 tablespoon Dijon or whole-grain mustard
1/2 teaspoon horseradish
2 tablespoons capers, or chopped dill pickles
1 teaspoon Worcestershire sauce
2 dashes hot sauce
Juice of 1/2 lemon
Salt and pepper, to taste

Mix all ingredients well and chill.

BLT Assembly: Toast the bread of your choice (I prefer Cuban bread). For each sandwich, stack two fried green tomatoes, 4 slices of crispy bacon, and some shredded lettuce. Top with Creole remoulade.


bacon recipe courtesy of: Patrice Knezevic, Daily Loaf: Creative Loafing Tampa's Blog, 1911 North 13th Street, Suite W200, Tampa, Florida 33605, July 12, 2010

1887. VEAL AND MUSHROOM MEATLOAF with BACON

yields 8-10 servings


4 tablespoons unsalted butter
1/2 pound white mushrooms, cut into 1/2-inch dice
Salt and freshly ground pepper
1 medium onion, minced
1 medium green bell pepper, minced
1/2 pound lean thick-cut bacon, trimmed of fat and coarsely chopped plus 4 thick-cut slices, halved crosswise
2 1/2 pounds ground veal (not too lean)
1 cup oyster crackers, crumbled
1/4 cup ketchup
1/4 cup drained prepared horseradish
1 large egg, lightly beaten
1 tablespoon all-purpose flour
1 cup sour cream

Preheat the oven to 350°F. Melt 2 tablespoons of the butter in a large skillet. Add the mushrooms, season with salt and pepper, and cook over moderate heat until they release their liquid, about 4 minutes. Increase the heat to moderately high and cook, stirring, until browned, about 4 minutes longer. Add the onion, bell pepper, and 1 tablespoon of the butter. Cook over low heat, stirring occasionally, until the onion and bell pepper soften, about 10 minutes. Let cool to room temperature.

Mince the chopped bacon in a food processor. In a large bowl, combine the minced bacon with the veal, cracker crumbs, ketchup, horseradish, egg, and the cooled mushroom mixture. Season with salt and pepper and mix thoroughly with your hands. Sauté a small piece of the meatloaf mixture in the skillet over moderate heat and taste for seasoning. Add more salt and pepper to the meatloaf mixture, if necessary. Pack the meat into a 2-quart loaf pan and arrange the halved bacon strips on top.

Bake the meat loaf for 1 1/4 hours, or until an instant-read thermometer inserted in the center registers 140°F. Drain the pan juices into a heatproof bowl and skim off the fat; you should have 2/3 cup of juices.

Preheat the broiler. Broil the meatloaf 5 inches from the heat for 1 minute, or until the bacon is browned. Let the meat loaf rest in the pan for at least 10 or for up to 30 minutes.

Meanwhile, in a small saucepan, melt the remaining 1 tablespoon of butter over low heat. Whisk in the flour until smooth, then whisk in the reserved pan juices. Bring the sauce to a simmer, whisking constantly, until thickened. Add the sour cream and cook, stirring, until hot, about 2 minutes; do not let the sauce boil. Season with salt and pepper. Thickly slice the meatloaf and serve with the sour cream sauce.


bacon recipe courtesy of: Marcia Kiesel, Food & Wine

1876. BONE MARROW SFORMATINO, SMOKED BACON and ONIONS

yields six servings


Bone Marrow Sformatino:
5 ounces cream
1½ ounces crème fraîche
2 eggs
2 ounces rendered marrow fat
salt
nonstick spray

Caramelized Cipollini Onions:
18 peeled cipollini onions
vegetable oil

Onion Purée:
1 sweet onion, quartered
1 tablespoon Arborio rice

To Assemble and Serve:
6 strips cooked bacon
5 ounces reduced, hot beef jus
watercress leaves
olive oil
grated horseradish
sea salt

For the Bone Marrow Sformatino: Preheat the oven to 325ºF. Warm the cream and crème fraîche in a small pot over medium heat. Crack the eggs into a separate container and transfer to a Vita-Prep. Blending the eggs slowly, pour the warmed cream and crème fraîche mixture into the Vita-Prep with the machine running until combined. Blend in the melted marrow fat next, and season with the salt before switching off the Vita-Prep. Coat 2-ounce ceramic or foil baking cups with the non-stick spray, then fill with the cream and egg mixture. Bake the cups set in a covered water bath in the oven until just set, about 20 minutes.

For the Caramelized Cipollini Onions: Pan-roast the cipollini onions in a little oil until tender and caramelized, then set aside.

For the Onion Purée: In a covered pan, steam the sweet onion and rice with a few tablespoons of water over low heat. When the mixture is completely soft and the rice is well-cooked, remove from the heat. Purée the rice mixture in a Vita-Prep with the butter, olive oil, and salt.

To Assemble and Serve: Warm the serving plates and spoon a dollop of the onion purée onto each plate. Remove the marrow sformatini from the molds and place one on each plate. Distribute the caramelized onions evenly among the six plates. Do the same with the cooked bacon pieces. Drizzle each plate with the beef jus. Dress the watercress leaves with olive oil and salt and scatter over the top of the jus. Grate the fresh horseradish over each plate with a microplane and finish with a sprinkling of sea salt.


bacon recipe courtesy of: Chef Matthew Accarrino, SPQR, 1911 Fillmore Street, San Francisco, CA 94115, (415) 771-7779

1824. FARM-RAISED CATFISH with BACON and HORSERADISH

makes six servings


6 (4 to 5-ounce) farm-raised catfish fillets, fresh or frozen
2 tablespoons butter
1/4 cup chopped onion
1 (8-ounce) package cream cheese, softened
1/4 cup dry white wine
2 tablespoons shredded horseradish
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/8 teaspoon black pepper
4 strips bacon, cooked crisp, crumbled
2 tablespoons finely chopped fresh parsley, for garnish

If frozen, thaw fish fillets according to package directions; rinse and pat dry. Preheat oven to 350°F. Grease large baking dish. Arrange fillets in single layer in dish. Melt butter in small skillet over medium-high heat. Add onion; cook and stir until softened. Combine cream cheese, wine, horseradish, mustard, salt and pepper in small bowl; stir in onion. Pour this mixture over fish and top with crumbled bacon. Bake 30 minutes or until fish flakes easily when tested with fork. Garnish with parsley. Serve immediately.


bacon recipe courtesy of: HowStuffWorks.com, One Capital City Plaza, 3350 Peachtree Road, Suite 1500, Atlanta, Georgia 30326, 404-760-4729

1599. CREPES PARMENTIERE with SMOKED EEL, CRISPY BACON and HORSERADISH

serves six


100 grams unsalted butter
450 grams floury potatoes, cooked
3 tablespoons plus 1 teaspoon milk
2 heaped tablespoons potato flour or plain flour
3 eggs
4 egg whites, lightly beaten
2 tablespoons double cream
8 rashers oak-smoked streaky bacon
2 fillets smoked eel fillets, skinned and sliced into 5cm chunks
black pepper

For the horseradish cream:
150ml double cream or soured cream
fresh horseradish, grated
squeeze of lemon juice
salt

First clarify the butter. Melt it in a small saucepan over medium-low heat until foaming. Pour through a small muslin-lined sieve set over a small bowl. Set aside.

Now make the horseradish cream. If you want a stiffish result, whip the cream first. Stir in the horseradish a teaspoon at a time, tasting as you go. There is no going back! Add a spritz of lemon juice and a sprinkle of salt. Set aside while you make the pancakes.

Put the potatoes through the coarse disc of a mouli, or mash them by hand. Put them in a bowl with the milk, flour, eggs, whites and cream. Season with salt and freshly ground black pepper, then whisk to a creamy batter.

Heat a tiny bit of the clarified butter in a crêpe pan over medium-high heat. Add a small ladle of batter, rotating the pan to form a thin circle. Flip the crêpe with a palette knife after a couple of minutes, once it begins to bubble and brown around the edge.

Transfer the cooked crêpe to a plate and keep warm in a low oven while you make the rest.

Heat a non-stick frying pan over medium-high heat. Throw in the bacon rashers and fry in their own fat until curled and crisp.

Place a chunk of eel on each pancake, followed by the bacon and a dollop of horseradish cream. Serve at once.


bacon recipe courtesy of: Tamasin Day-Lewis, Good Food Channel, UKTV

1595. BACON and WASABI POTATO SALAD

8 slices bacon
2 cups mayonnaise
2 tablespoons prepared horseradish
1 to 2 tablespoons wasabi paste
1 tablespoon Dijon-style mustard
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/4 cup finely chopped celery
1/4 cup finely chopped onion
2 tablespoons snipped chives
2 tablespoons finely chopped parsley
8 medium potatoes (about 2 2/3 pounds), cut into 1-inch pieces

In medium saucepan, add potatoes to 2 inches boiling salted water. Return to a boil; reduce heat to medium. Cook, covered, about 12 minutes or until tender; drain and cool.

Meanwhile, in large skillet, cook bacon over medium heat eight to 10 minutes or until crisp. Drain bacon on paper towels; reserve pan drippings. Cut bacon into small pieces; set aside.

In large bowl, combine mayonnaise, 1/4 cup reserved bacon drippings, horseradish, wasabi, mustard, salt and pepper until blended. Add potatoes, bacon, celery, onion, chives and parsley, tossing carefully until combined. Cover and refrigerate until ready to serve.


bacon recipe courtesy of: Chef Alan Wong, The White House, 1600 Pennsylvania Avenue NW, Washington, DC 20500

1269. BACON-WRAPPED CHICKEN REMOULADE

4-6 boneless skinless chicken breasts
1 lb. thinly sliced bacon
2 cups of dry white wine
1/2 cup feta cheese

Remoulade Sauce
1/4 cup fresh lemon juice
3/4 cup vegetable oil
1/2 cup chopped onion
1/2 cup chopped green onions
1/4 cup chopped celery
2 tablespoons chopped garlic
2 tablespoons prepared horseradish
3 tablespoons Creole whole-grain mustard
3 tablespoons prepared yellow mustard
3 tablespoons ketchup
3 tablespoons chopped parsley leaves
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/8 teaspoon freshly ground black pepper

Combine all ingredients in the bowl of a food processor and process for 30 seconds or until blended. Use immediately or store, will keep for several days in an airtight container in the refrigerator.

Wash chicken and pat dry, dust both sides with dry rub and rub into each breast. Wrap each breast with 2 slices of bacon and place in skillet and brown on all side, (don not cook completely). Place browned breasts in backing dish and pour the Remoulade Sauce

And white wine. Let stand in refrigerator for 1 hour.

Preheat over to 375, cook chicken until done, about an hour.

Pour remaining juices from pan into a sauce pan, bring to a boil, in a cup of water add 1 tbs of corn starch and stir until smooth, pour corn starch mix into sauce a little at a time and stir to combine, until it reaches the desired thinness.

Slice cooked breast and place over pasta or rice, spoon on sauce. For a bit of a twist add crumbled feta cheese to finish off the plating.


courtesy of: Keith's Family Recipes, Greenwell Springs, Louisiana

1242. BRUSSEL SPROUTS with BACON-HORSERADISH CREAM

makes 6 servings, 1 cup each


1 1/2 pounds Brussels sprouts, trimmed and halved
4 strips crisp-cooked bacon, finely chopped
1/4 cup reduced-fat sour cream
2 teaspoons prepared horseradish
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper

Place a steamer basket in a large saucepan, add 1 inch of water and bring to a boil. Put Brussels sprouts in the basket and steam until tender, 6 to 8 minutes. Mix bacon, sour cream, horseradish, salt and pepper in a medium bowl. Add the Brussels sprouts and toss to coat.


courtesy of: EatingWell Magazine, November/December 2007