1740. BACON and MARMALADE SANDWICH on PUMPERNICKEL TOAST

serves two


8 strips thick cut bacon
4 slices pumpernickel bread
butter
orange marmalade

Fry bacon in two batches or two large skillets, starting uncooked slices in a cold skillet and turning frequently until cooked through, but not until totally crisp. Drain on paper towels.

Toast bread. Butter one slice for each sandwich generously, then apply liberal amounts of marmalade to the buttered slices. 2 tablespoons for each sandwich. Arrange bacon on unbuttered slices of bread and top with buttered, marmalade-laden slices. Cut sandwiches in half and serve.


bacon recipe courtesy of: Terry B., Blue Kitchen, September 26, 2007 | inspired by Prune Restaurant, 54 East 1st Street, New York, New York

1100. BLACK EYED PEA and BACON FRITTER APPETIZER with an ORANGE CHILI DIPPING SAUCE

serves 6


1 cup bacon, cooked crisp and crumbled
1 1/4 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1/4 cup milk
1 1/2 cups canned black eyed peas, drained and roughly smashed with a potato masher
1/3 cup red bell pepper, finely diced
Kosher salt

For Dipping Sauce
1/2 cup orange marmalade
1 teaspoon chili sauce
1 teaspoon crushed red pepper flake
1 teaspoon rice wine vinegar
pinch of salt and pepper

In a large mixing bowl, add flour, baking powder and salt. Stir to combine. In a separate small bowl whisk the milk and eggs together. Add the egg mixture to the flour and stir to combine. Fold in the black eyed peas, bacon and red bell pepper. Heat oil in a Dutch oven to 325 degrees F. Using two teaspoons, carefully drop small, bite-sized portions of the pea mixture into the hot oil. Deep fry until crispy and golden brown. Drain on a paper towel-lined baking tray and sprinkle with kosher salt.

For Dipping Sauce: In a microwave safe bowl, mix all ingredients and microwave until warm.

Serving Suggestion: Serve warm with orange chili dipping sauce.


courtesy of: Paula Deen, Smithfield, Smithfield, Virginia