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

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

3601. BACON CHEESEBURGER with THOUSAND ISLAND DRESSING (aka 25 DEGREES BURGER)

serves four


2 pounds of ground beef 80% lean/20% fat blend

8 slices of apple wood smoked bacon
8 ounces Crescenza cheese
8 ounces Gorgonzola cheese
4 brioche buns, or alternative artisanal bread, toasted
8 tablespoons of Thousand Island dressing (recipe below)
Handful of washed wild arugula

Thousand Island dressing
1/4 cup mayonnaise
1/2 ounce pickles, minced
1/2 ounce shallots, minced
1 tablespoon of red wine vinegar
2 tablespoons lemon juice

Heat a griddle or sauté pan over medium high heat, coat with olive oil. In a bowl, combine beef and salt and pepper to taste to form four 5-inch patties. Cook patties for about 8-9 minutes in pan, flipping once, to desired doneness. While burgers are cooking, place all the bacon in a skillet, cook for about 5 minutes on each side, reserve. Just before patties are cooked, place the Crescenza and Gorgonzola on top until melted; remove from heat and let rest.

Mix ingredients for the Thousand Island dressing in a bowl and set aside.

Halve the toasted brioche buns, then spread dressing on each side. Layer the bacon and arugula to complete the burger. Serve warm.


bacon recipe source: 25 Degrees Restaurant, 412 Walnut Ave, Huntington Beach, CA 92648; Katherine Spiers, KCET, May 7, 2013

3464. BACON CONFIT with CHILES and PICKLES

yields 4-6 servings 


Bread-and-Butter Pickles
1 cup apple cider vinegar
3/4 cup sugar
1/2 cup water
1/4 cup sliced white onions
2 tablespoons salt
1 tablespoon sliced jalapeño
3/4 teaspoon turmeric
3/4 teaspoon yellow mustard seeds
1 whole clove
2 Kirby cucumbers, cut into 1/8-inch-thick slices

Pickled Chilies
2 tablespoons water
2 tablespoons white wine
2 tablespoons white wine vinegar
1 tablespoon salt
1 tablespoon sugar
1 1/2 teaspoons pickling spice, wrapped in cheesecloth and tied with string
2 Fresno chiles, seeded and cut into 1/8 inch thick slices
 
Bacon Confit
2 cups duck fat

1/2 pound slab bacon, cut into 1/2-inch slices

1 shallot, peeled

1 small sprig rosemary

1 large garlic clove, peeled

1 small bay leaf

1 whole clove
1 bunch Thai basil or regular basil

Make the bread-and-butter pickles: combine the apple cider vinegar, sugar, water, onions, salt, jalapeño, turmeric, mustard seeds, and clove in a saucepan. Bring to a boil over high heat. Pour over the sliced cucumbers in a heatproof bowl. Let cool and refrigerate for at least 1 day.

Make the pickled chiles: combine the water, wine, white wine vinegar, salt, sugar, and pickling spice in a saucepan. Bring to a boil over high heat. Reduce the heat to medium and simmer for 10 minutes. Pour over the chiles in a heatproof bowl and let stand at room temperature for 1 hour. 

Make the bacon confit: preheat the oven to 210ºF. Put the duck fat in a small, ovenproof pot and melt over low heat. Add the bacon. (It should be submerged in the fat). Add the shallot, rosemary, garlic, bay leaf, and clove. Bring to a simmer over medium heat. Cover and place in the oven. Cook until the bacon is tender when pierced with a knife, about 1 hour. 

When the bacon is done, remove it from the fat and cut into 1/2-inch pieces. 

While the bacon is still warm, place each piece on a skewer. Finish each skewer with a slice of bread-and-butter pickle, a pickled chile, and a basil leaf.


bacon recipe source: Ty Kotz, Topping Rose House, One Bridgehampton, Sag Harbor Turnpike, Bridgehampton, NY 11932; James Beard Foundation, 167 West 12th Street, New York, NY 10011

3361. BACON, PEACH and ARUGULA SANDWICHES

makes 4 servings
 

 

8 slices thick-cut bacon
1/4 cup packed fresh basil
2 tablespoons extra-virgin olive oil
1 teaspoon fresh lemon or lime juice
Kosher salt and freshly ground pepper
3 tablespoons mayonnaise
8 thick slices multigrain bread
2 peaches, halved, pitted and thinly sliced
Baby arugula, for topping
Cornichons or other pickles, for serving (optional)

Cook the bacon in a large skillet over medium heat, turning a few times until crisp, about 8 minutes. Transfer to a paper towel-lined plate to drain, then cut each slice in half.

While the bacon is cooking, pulse the basil, olive oil, lemon juice, 1 tablespoon water, 1/4 teaspoon salt, and pepper to taste in a mini food processor (or finely chop the basil and whisk with the other ingredients) until smooth. Add the mayonnaise and pulse until just combined.

Toast the bread and spread evenly with the basil mayonnaise. Divide the peaches, bacon and arugula among half of the bread slices; top with the remaining bread slices. Serve with cornichons.

bacon recipe source: Food Network Magazine/Food Network Kitchen

3294. BEER-BATTERED BACON-WRAPPED FRIED DILL PICKLES

serves 2-4


2 cups canola oil
Four dill pickle spears, cut into thirds
6 slices bacon, cut in half crossways
1 ½ cups all-purpose flour
1 tablespoon plus 1 ½ teaspoons seasoned salt
1 (12 oz.) can beer

Heat oil in a large skillet over medium high heat.

Wrap each pickle slice in one of the half pieces of bacon. Place bacon wrapped pickles on a plate, seam side down. Microwave for approximately 1 minute, until the bacon begins to shrink slightly around the pickle slice and will not come unwrapped. Set aside.

In a medium mixing bowl, combine the flour and seasoned salt. Gradually pour in the beer, whisking out any lumps with a fork, until ingredients are combined. The batter will be slightly thicker than pancake batter. Toss pickle slices into batter until thoroughly coated. Working in batches, carefully add pickles to hot oil and fry until golden brown on all sides, about five minutes.

Remove from oil and drain on paper towels. Sprinkle with salt if desired.


bacon recipe source: Lisa Bynum, The Cooking Bride, October 10, 2011

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

3162. HOME-GROUND BUFFALO BURGERS with BACON, CHEESE and FRESH THYME

serves 4 to 6


1 1/2 pounds buffalo, diced into 1-inch cubes
1/2 pound chuck, diced into 1-inch cubes
6 ounces bacon, chopped
1 cup finely chopped onion
3 tablespoons thinly sliced garlic
1 tablespoon fresh thyme leaves
2 tablespoons Worcestershire sauce
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
8 ounces Stilton, Gorgonzola, or your favorite blue cheese, crumbled
4 to 6 sesame-seed hamburger rolls, lightly toasted
1 1/2 cups shredded romaine lettuce
thinly sliced tomato
mayonnaise, for serving
ketchup, for serving
mustard, for serving

pickles, for serving

Place buffalo and chuck in a bowl. Assemble a home grinder according to the manufacturer's instructions, using a medium die for grinding. Grind meats and toss gently to combine.

Set a 10-inch saute pan over medium heat and add bacon. Cook, stirring occasionally, until bacon is crispy and most of the fat has rendered, 7 to 8 minutes. Add onion and continue to cook until softened, about 4 to 5 minutes. Add garlic and cook until fragrant, 1 minute. Add thyme and toss to combine. Remove pan from heat and pour over meat mixture; drizzle with Worcestershire and season with salt pepper. Toss gently but thoroughly to combine. Set aside to marinate for 1 hour.

Gently form meat mixture into either 4 large or 6 slightly smaller patties, being careful not to overwork. Refrigerate until chilled, about 1 hour.

Remove patties from refrigerator and set aside at room temperature for about an hour before grilling. Preheat a grill to medium and lightly oil the grates; place burgers on grill. Cook large patties for 7 to 8 minutes; smaller ones for 6 to 8 minutes. Flip; divide blue cheese evenly over top of each burger. Continue to cook another 7 to 8 minutes for large patties for medium to medium rare, 2 to 3 minutes longer for smaller patties, or until burgers are cooked to desired degree of doneness. Place burgers on bottom halves of buns. Dress with lettuce and tomatoes and add mayonnaise, ketchup, mustard, and pickles as desired.

bacon recipe courtesy of: Emeril Lagasse, "Hamburger 101," Emeril's Table

2954. STEAMED BACON BUNS with HOISIN

makes four servings 


1/2 pound thick-cut smoky bacon, cut into 2-inch pieces 
sixteen 1/8-inch-thick coins peeled fresh ginger 
1 cup low-sodium chicken broth 
1/4 cup mirin 
1/4 cup unseasoned rice vinegar 
2 tablespoons sugar 
1 tablespoon soy sauce 
One 16.3-ounce tube buttermilk biscuit dough (8 biscuits)
hoisin sauce, Sriracha, sliced scallions, sliced radishes and bread-and-butter pickles, for serving 

In a large skillet, cook the bacon and ginger over moderately high heat, turning the bacon once, until lightly browned, about 5 minutes. Spoon off all of the fat in the skillet. Add the chicken broth, mirin, vinegar, sugar and soy sauce to the skillet and simmer over very low heat, turning the bacon occasionally, until it is tender and the liquid is reduced to a syrupy glaze, about 10 minutes. Cover and keep warm.

Meanwhile, fill a roasting pan with 2 inches of water and set 4 ramekins in the corners of the pan. Line a 9-by-13-inch baking pan with parchment paper and spray with vegetable oil spray. Arrange the biscuits in the baking pan and set it on top of the ramekins in the roasting pan, over the water. Cover the roasting pan very tightly with foil and bring to a boil over high heat. Steam the biscuits until fluffy and cooked through, about 8 minutes. 

Carefully split each biscuit with your fingers and arrange them on a platter; spread the bottoms with hoisin sauce and Sriracha and top with the glazed bacon. Drizzle each bun with some of the glaze and garnish with sliced scallions, radishes and pickles. Close the buns and serve right away.


bacon recipe courtesy of: Grace Parisi, Food & Wine, February 2013

2948. HOT DOGS with PINEAPPLE BACON RELISH

1/4 pound thick cut bacon
1/2 large red onion, chopped, about 1 cup
2 cups finely chopped fresh pineapple (about 10 oz)
1/4 cup chopped sweet pickles
1 tablespoon sweet pickle juice
8 hot dogs
8 hot dog buns

Place the strips of bacon in a skillet on medium heat. Slowly cook the bacon, turning the strips over occasionally until much of the fat is rendered and the bacon is lightly browned. Remove the bacon strips to a paper towel lined plate.

Pour off all but a teaspoon of the bacon fat (do this into a jar, do not pour down the drain or you will clog your pipes). Increase the heat to medium high and add the chopped onion. Cook, stirring occasionally until the onions are translucent, about 5 minutes. Remove from heat. While the onions are cooking, finely chop the cooled bacon strips.

In a large bowl stir to combine the bacon, onion, pineapple, and sweet pickles. Mix in a tablespoon of sweet pickle juice. You can make ahead at this point, chill until ready to serve with the hot dogs.

Heat the hot dogs your favorite way. The hot dogs are already cooked when you buy them, so all you really need to do is heat them through. Over a grill, grill for about 5 minutes on a medium flame, until lightly browned, and toast the buns for a minute if you wish. Or, put the dogs in a saucepan and cover with water. Bring to a simmer and simmer for 5 minutes. Or, pierce the hot dogs all over with a fork and put on a plate in the microwave for 20 to 30 seconds per hot dog.

Place a hot dog in a bun and top with a couple spoonfuls of relish.


bacon recipe courtesy of: Elise Bauer, Simply Recipes, September 7, 2012

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

2812. BACON-WRAPPED BRATS with RED CABBAGE

yields four


2 tablespoons vegetable oil
1 red onion, thinly sliced
1 pound red cabbage, cut into 1/4-inch slices
1/4 cup sugar or light brown sugar
1/4 cup cider vinegar
Salt and pepper
3 crisp apples, such as Braeburn, Liberty, Gala, diced
2 tablespoons golden raisins
1 teaspoon cumin seed or caraway seed
1 cinnamon stick
2 bay leaves
12 wurst or brat sausages of your favorite variety
12 slices lean, center-cut smoky bacon
Mustards and pickles to pass at the table

Heat oil in a large Dutch oven or deep skillet over medium-high heat. Add onions and let soften a couple of minutes then wilt in cabbage. Toss with sugar and vinegar to coat, season with salt and pepper. Add apples, raisins, cumin or caraway seed, cinnamon stick and bay; reduce heat to medium and cover. Cook to tender and when the liquids come out of cabbage, 30 minutes. Preheat oven to 375ºF. Remove sausages and dry them. Wrap each of them with one slice of bacon, overlapping as you work. Arrange the bacon-wrapped sausages on a slotted broiler pan and bake to crisp, around 30 minutes. Serve sausages with cabbage, buttered rye or pumpernickel bread, or some buttered egg noodles tossed with herbs like dill, chive and parsley. Pass mustards and pickles at table.


bacon recipe courtesy of: Rachael Ray Show, October 12, 2012 | KWP Studios Inc., CBS Television Distribution, 328 8th Ave, Suite 149, New York, NY 10001

2668. GRILLED PIMIENTO CHEESE with BACON and PICKLES

serves four


8 slices sourdough bread, 1/2-inch thick/1 cm thick slices
1/4 cup butter or margarine, softened
1 cup pimiento cheese
1 1/2 cups small dill pickles
8 slices cooked bacon

Brush one side of each bread slice with butter. Place on a work surface, buttered side down. Top 4 bread slices equally with pimiento cheese, pickles and bacon. Cover with remaining bread slices, buttered side up, and press together gently.

Place sandwiches on preheated panini grill or in a large skillet over medium heat and cook, turning once if using a skillet, for 3 to 4 minutes or until golden brown and cheese is melted. Serve immediately.

bacon recipe courtesy of/excerpted from: 150 Best Grilled Cheese Sandwiches by Alison Lewis © 2012 Robert Rose Inc. www.robertrose.ca. All rights reserved: May not be reprinted without publisher permission.

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

2128. COBB SALAD TURKEY BURGERS with BACON and OVEN FRIES

yields four servings


4 large Idaho potatoes, cut into wedges
1 tablespoon grill seasoning
2 tablespoons extra-virgin olive oil (EVOO), plus additional for drizzling
1/2 cup crumbled blue cheese
1/4 cup sour cream
few dashes hot sauce
1 tablespoon chives, chopped
salt and freshly ground black pepper
2 avocados, pitted and fruit removed from the skin
juice of 1 lime
2 pounds ground turkey breast
2 cloves garlic, finely chopped or grated
4 to 6 sundried tomatoes, reconstituted for a few minutes in a bowl of hot water and chopped
1/4 cup chopped parsley
8 slices center-cut bacon
4 sandwich-size English muffins, toasted
2 hard-boiled eggs, peeled and sliced
1 large pickle, sliced lengthwise
1 small red onion, thinly sliced

Preheat oven to 400ºF.

Place potato wedges on a baking sheet and drizzle with some EVOO. Sprinkle grill seasoning over them and toss to evenly coat. Transfer to the oven and roast, turning occasionally, until golden brown and crispy, about 50 minutes.

While the potatoes are roasting, combine the blue cheese, sour cream and chives in a small mixing bowl. Season with salt and freshly ground black pepper and set it aside to top the burger.
Step

In another small mixing bowl, mash the avocado with a fork. Add the lime juice, hot sauce and some salt and freshly ground black pepper, and mix to combine. Set aside while you prepare the burgers.
Step

Heat 2 tablespoons EVOO, about 2 turns of the pan, in a large skillet over medium-high heat. While it heats, combine the turkey, garlic, chopped sundried tomatoes and parsley in a small bowl. Season the mixture with salt and pepper and mix well with your hands. Pat the meat down gently in the bowl and use the side of your hand to divide it into four portions. Scoop out one portion and shape it into a patty, then place it into the hot skillet. Place the other three burgers into the pan and cook them through, 4-5 minutes per side.

Once you get all the burgers into the pan, place the bacon slices onto a baking sheet and toss them into the oven with the potatoes until crispy and golden brown, 6-8 minutes.
Step

When the burgers and bacon are finished, spread the avocado mixture over four English muffin bottom halves. Top each half with a burger and divide the blue cheese mixture between the four burgers. Top each one off with a few slices of hard-boiled egg, pickle and onion, and cap them off with the other English muffin half. Serve these babies up with some oven fries and enjoy!


bacon recipe courtesy of: Rachael Ray, Rachael Ray Show, December 7, 2007

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

1453. RUSSIAN CREAMED SAUERKRAUT with BACON and SHIITAKE MUSHROOMS

makes 4 to 6 servings


6 ounces German Speck or double-smoked bacon (rind removed), diced
1 large onion, chopped
¼ pound shiitake mushrooms, chopped
2 pounds packaged sauerkraut, rinsed and drained
1 cup chicken broth
2 teaspoons caraway seeds
1 small dill pickle, minced
½ teaspoon sugar
¼ cup sour cream
freshly ground black pepper to taste

In a large casserole or Dutch oven, fry the bacon over moderate heat till it releases most of its fat, add the onion and mushrooms, and stir about 8 minutes. Add the sauerkraut, toss well, and stir about 5 minutes. Add the broth, caraway seeds, pickle, sugar, sour cream, and pepper and stir. Bring to a low boil, reduce the heat to low, cover, and simmer about 45 minutes. Serve hot.


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

1211. BAKED SCROD with PIQUANT ONION and BACON CRUST

serves two


2 slices of bacon, chopped
1/2 cup finely chopped onion
1/2 cup coarse fresh bread crumbs
1 1/2 tablespoons minced dill pickle
3/4 pound scrod (young cod or haddock) fillet
1 teaspoon mayonnaise

Preheat the oven to 400°F. In a skillet cook the bacon over moderate heat, stirring, until it is crisp, add the onion, and cook the mixture, stirring, until the onion is softened. Transfer the mixture to a bowl and stir in the bread crumbs, the pickle, and salt and pepper to taste. Arrange the scrod in a foil-lined shallow baking dish, spread the top with the mayonnaise, and cover the fish with the crumb mixture, pressing it in gently. Bake the scrod in the upper third of the oven for 15 to 20 minutes, or until it just flakes.


courtesy of: Gourmet, 1993

1066. SMOKED GOUDA FONDUE with BACON and ALMONDS

Salt
1 head cauliflower, cut into florets
1 pound asparagus
2 tablespoons extra-virgin olive oil, 2 turns of the pan, plus some for drizzling
2 shallots, thinly sliced
1 pound white mushrooms
Salt and black pepper
2 to 3 tablespoons red wine vinegar, eyeball it
1 1/2 pounds kielbasa
1 cup drained cornichons or baby Gherkin pickles
2 red pears
4 teaspoons lemon juice, divided
1 baguette, sliced
6 slices thick cut bacon
8 ounces Gruyere, shredded
1/3 pound, about 6 ounces, smoked Gouda, shredded
1 rounded tablespoon all-purpose flour
1 large clove garlic, smashed away from skin
3/4 cup dry white wine
1/4 cup smoked almonds, coarsely chopped

Heat 2 or 3 inches water in a medium frying pan until it boils then salt it and add the cauliflower. Cook 3 minutes, then remove from water with tongs or spider to a colander. Cool under cold running water. Trim asparagus of tough ends and add to salted water, cook 3 minutes, remove and cool in the same manner as the cauliflower. In a second skillet, while cauliflower and asparagus work, saute shallots and mushrooms together in 2 tablespoons of extra-virgin olive oil over medium high heat until tender, 8 to 10 minutes. Season with salt and pepper and add red wine vinegar to the pan and cook it out, 1 minute. Remove from heat.

Preheat broiler to high and a grill pan or large nonstick skillet to medium high. Drizzle sausage casing with extra-virgin olive oil and prick skin in a few places with the tines of a fork. Grill kielbasa on hot grill pan or in large nonstick skillet 6 to 8 minutes until casing is crisp. Remove sausage and cut in 2-inch chunks on a bias.

While sausage cooks, pile veggies on a platter and add cornichons and chopped pears coated with 2 teaspoons lemon juice. Broil bacon on slotted pan until crisp. Drain, cool and chop. Make the fondue: combine cheeses in a bowl with flour. Rub the inside of a small pot with smashed garlic then discard. Add wine and remaining 2 teaspoons lemon juice and bring up to a bubble over medium heat. Reduce the heat to simmer and add cheese in handfuls. Stir constantly, melting the cheese in batches. Stir in a figure-eight pattern with wooden spoon. Transfer the fondue to fondue pot and top with chopped bacon and smoked nuts.


courtesy of: Rachael Ray, "Old Fashion in Fashion," 30 Minute Meals

412. BAVARIA ROULADEN

6 Slices Inside Top Round
German style Mustard
12 Slices Raw Bacon
18-24 Dill Pickle Slices
18-24 Carrot Slices
1-2 Large Onions - Diced up.
1 Large Family Size Cream of Mushroom Soup

Pre-heat oven to 325 degrees.

Lay out flat the thin sliced Top Round onto cutting board.(Top Inside Round can be sliced ahead at 1/8th to 1/4th inch thickness - a little thinner is better than a little thicker.)

"Butter" the meat slices with your favorite mustard -preferably a good quality German-style mustard.

Place 2 strips of raw bacon on meat slices.

Place 3 to 5 slices of dill pickle and 3 to 5 carrot slices - placed every other one - onto raw bacon slices.

Sprinkle with lots of diced raw onion.

Fresh parsley and mushrooms are optional to taste.

Roll up meat and place in a covered baking pan.

4-6 robust rouladen should be covered with a large family size can of Cream of Mushroom soup - do NOT add water or milk.

Bake in oven for approximately 45 to 65 minutes - test middle rouladen rolls after about 40 to 45 minutes by poking with a fork. . .if the juice runs clear the meat should be done - if the juices still look a bit red please cook a little longer.
A longer piece of tin-foil can be substituted for baking dish cover - just be sure to "tent" the foil in the middle so that the soup has room to heat thoroughly and does not stick to the foil. As the Cream of Mushroom bakes down it thickens and mixes with the natural juices of the meat and makes just a wonderful tasting gravy!
Remove from oven and let stand for 5 minutes prior to serving. . . this gives the soup time to thicken a bit more and allows the rouladen to firm up a bit!

SERVING SUGGESTIONS: Rouladen can be served with dumplings, wide egg noodles, red cabbage and a fresh salad.


courtesy of: Bavaria Sausage, Inc., 6317 Nesbitt Road, Madison, Wisconsin, 53719