3761. BACON WRAPPED TERIYAKI HOT DOGS with PINEAPPLE SALSA

Yield 4 servings

6 hot dogs

6 slices applewood smoked bacon 

1 package hot dog buns

1/4 cup plus 2 tablespoons teriyaki sauce, homemade or store-bought

For the pineapple salsa

2 cups diced pineapple

1/4 cup diced red onion 

1 jalapeño, diced

2 tablespoons chopped cilantro

2 tablespoons freshly squeezed lime juice

Preheat grill to medium high heat. In a medium bowl, combine pineapple, onion, jalapeño, cilantro and lime juice; set aside. Wrap each hot dog in a strip of bacon. Add hot dogs to the grill and cook until the bacon is brown and crispy, about 4-5 minutes. To assemble the hot dogs, add the hot dogs into each hot dog bun. Top with pineapple salsa and drizzle teriyaki sauce on each hot dog. Serve immediately.

bacon recipe source: Chungah, Damn Delicious (@damn_delicious), January 21, 2013

3627. PINEAPPLE-BACON FRIED RICE with PONZU SAUCE

serves two


2 slices of bacon, cut into small pieces
2 eggs, beaten
1/2 teaspoon minced garlic
1/2 teaspoon minced ginger
3 green onions, chopped
1/2 cup crushed pineapple
1 cup cooked brown rice
1 tablespoon organic ponzu
salt and freshly ground black pepper to taste
oil

In wok or skillet, fry bacon until crisp, remove to paper towel. Remove all but 1 tablespoon of bacon fat from pan and saute onions, garlic and ginger. Add egg and scramble. Add rice, ponzu and bacon and toss until heated through.


bacon recipe source: TaMara, What's 4 Dinner Solutions, February 17, 2010

3620. SWEET and SPICY SHRIMP, PINEAPPLE and BACON SKEWERS

serves approximately 24 pieces 


Large tooth picks
1 pound bacon; thin cut if possible
2 pounds 21-25 per pound raw peel-on shrimp
1 fresh pineapple peeled, cored and cut into one-inch pieces, or one can of chunk pineapple
2 cups ketchup
Dash of Sriracha
2 tablespoons soy sauce
2 teaspoons sesame oil
1 6-ounce can pineapple juice
Sesame seeds

Soak the tooth picks for one hour submerged in water. Preheat oven to 425 degrees. Lay bacon out on parchment lined sheet tray and bake for 10-20 minutes until cooked but still pliable. Cut each strip in half and shut oven off. While bacon is cooking, peel shrimp and set aside. Cut the top and bottom from pineapple. Cut off outer layer down to the flesh. Cut into four quarters vertically. Lay pieces on their sides and cut out and discard core. Cut strips into pieces that will fit in the curve of the shrimp. You will have pineapple leftover if you use fresh. In a small bowl, mix ketchup, sriracha, soy sauce, sesame oil and pineapple juice. Set aside. To assemble, place shrimp on a cutting board, open curve towards you. Place a piece of pineapple in the curve. Lay a half bacon strip over the top. Take a soaked tooth pick and skewer through bacon end closest to you, then through pineapple, shrimp and ending out the opposite end of the bacon. Continue for all of the shrimp. Dip each piece (both sides) in sauce and place on parchment lined sheet tray. Brush remaining sauce over the pieces. If you have a ribbed grill pan, place over medium high heat and when hot, grill shrimp for about 1 ½ minutes per side. (Although we recommend grilling these skewers, you can also broil them – just place a sheet pan of shrimp under the broiler for the same length of time per side.) Whichever method you use, do not overcook the shrimp. When both sides are pink, they are done. Once off the grill pan or out of the oven, sprinkle with sesame seeds and serve.


bacon recipe source: Martha, A Family Feast (@AFamilyFeast), October 17, 2013

3559. CRISPY COCONUT BACON TEMPURA with MAUI MUSTARD DIPPING SAUCE

serves 6-8 


1 pound thick cut bacon 
3/4 cup red pepper jelly, divided 
8 ounces can crushed pineapple, drained 
3 tablespoons whole grain mustard 
2 tablespoons fresh chopped cilantro 
1 cup all-purpose flour 
1 teaspoon sea salt, plus more for garnish 
1 tablespoon ground ginger 
1/2 teaspoon white pepper 
1/2 teaspoon garlic powder 
3/4 cup lime flavored seltzer 
2 cups unsweetened shredded coconut 
1 cup plain fine dry breadcrumbs 
2 cups coconut or vegetable oil, for frying 
2 fresh lime, cut into wedges

Heat oven 400F. Line a large rimmed baking sheet with parchment paper.

Arrange bacon slices on the paper in a single layer. Stir 4 tablespoons of pepper jelly; brush over 1 side of bacon. Bake 18 to 20 minutes or until brown and just cooked through. Transfer bacon to paper towels, glazed side up, to cool.

Meanwhile, in small bowl, stir cup pepper jelly, mustard, pineapple and cilantro until blended. Cover Maui Mustard and set aside.

When bacon is cool prepare tempura batter by whisking flour, sea salt, ginger, pepper, garlic powder and seltzer in a bowl until smooth. Combine coconut and breadcrumbs in a large shallow dish. Dip bacon pieces in tempura batter letting excess drip back into the bowl and then dredge in coconut-breadcrumbs to coat.

Pour oil to a depth of 2 inches in a deep skillet and heat to 350F. Fry bacon in batches 30 seconds per side or until crisp and golden brown. Drain on paper towels. Season with an additional sprinkle of sea salt while still hot. Serve with Maui Mustard and lime wedges.


bacon recipe source: lisak (member), cookmore

3621. BACON-PINEAPPLE UPSIDE-DOWN CAKE

yields eight servings


6 slices bacon

1 1/2 sticks unsalted butter, at room temperature
1 cup packed light brown sugar
7 fresh pineapple rings (about 1/2 inch thick)
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
Pinch of salt
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup buttermilk

Preheat the oven to 350 degrees F. Cook the bacon in a large skillet over medium heat, turning occasionally, until crisp, 9 to 11 minutes; remove to paper towels. Finely chop and set aside.

Pour off all but 3 tablespoons drippings from the skillet. Add 4 tablespoons butter and melt over low heat. Pour into a 9-inch-round cake pan, tilting the pan to coat the bottom. Sprinkle the brown sugar evenly over the butter mixture.

Place a pineapple ring in the middle of the pan, then arrange the remaining rings around the outside, overlapping them slightly if necessary. Sprinkle about 3 tablespoons of the chopped bacon in the middle of the rings and between them.

Whisk the flour, baking powder, baking soda and salt in a medium bowl. Beat the remaining 1 stick butter and the granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 2 minutes. Beat in the eggs, one at a time, then beat in the vanilla. Reduce the mixer speed to low and beat in the flour mixture in 3 additions, alternating with the buttermilk, beginning and ending with the flour mixture. Increase the mixer speed to high and beat until the batter is smooth, about 15 more seconds. Fold in the remaining chopped bacon.

Spread the batter over the pineapple in the pan. Bake until a toothpick inserted into the center comes out clean, about 1 hour. Transfer to a rack and let cool 15 minutes, then run a knife around the edge and invert onto a platter. Let cool at least 1 hour before serving. 

 

 

bacon recipe source: Food Network Magazine/Food Network Kitchen

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.

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

2785. BACON KEBOBS with CITRUS-GINGER GLAZE

serves six


1 cup orange juice
2 tablespoons fresh grated ginger root
2-3 cups of large diced pineapple
3 green or red bell peppers, large diced
1 red onion, large diced
12 strips of applewood smoked bacon
3 in. heavy-duty tooth picks

Heat orange juice in small saucepan with ginger and reduce juice by 1/3. Let sauce cool, and pour sauce over pieces of diced pineapple and peppers. In a sauté pan, heat 1 tbsp. olive oil, sauté peppers, onion and pineapple over medium high heat until half cooked (about 1-2 minutes). Cool all ingredients and set aside. Cook bacon in the oven until bacon is cooked but not crisp. (This will make the bacon easier to place on the kebob). Assemble ingredients on a tooth pick starting with the end of a bacon strip, pineapple, pepper, fold bacon back onto tooth pick, add onion, pepper, fold bacon again so the end of the bacon strip is on the tooth pick. Chill until ready to serve. To serve, heat kebobs on a greased cookie sheet in the oven at 350 degrees for 5 minutes or heat on a grill until meat crisps and vegetables and pineapple are hot-serve. 


bacon recipe courtesy of: Patrick Cudahy, One Sweet Apple-Wood Lane, Cudahy, Wisconsin 53110

2607. TARO, PINEAPPLE and BACON

500 gm (1 lb) taro

4 slices pineapple

4 slices bacon

4 spring onions

1 tablespoon butter

1 tablespoon oil

4 spring onions

freshly ground black pepper 

 

Steam or boil taro slices till just cooked. Drain and put aside till cool, then cut into chips 2 cm (1 in) long and 1 cm (1/2 in) wide. Cut pineapple into wedges and bacon slices into several pieces. Chop the spring onions. Put oil and butter into a heavy pan and heat. Fry the taro till golden, and drain on paper, saute the pineapple pieces till golden and, lastly, fry the bacon till crisp. Combine taro, bacon and pineapple, toss with chopped spring onion and black pepper and serve immediately.

 

 

bacon recipe courtesy of: ifood.tv

2058. BACON and ARTICHOKE HEART PIZZA with PINEAPPLE

1 portion of pizza dough
mozzarella cheese
marinara sauce
3 slices of thick cut apple wood-smoked bacon, lightly cooked and crumbled into bite-sized pieces
8-10 canned, water-packed whole artichoke hearts, cut in half
1/2 cup golden pineapple, cut into bite-sized pieces
chives, snipped over the top

Preheat oven to 475 degrees. Drain and dry on paper towels, artichoke heart and pineapple (this is important for non-soggy pizza). Form the pizza dough to the thickness and size desired right on top of the baking sheet. Layer as follows: marinara sauce, cheese, artichoke hearts, pineapple, bacon and chives. Cook until golden brown, approximately 10 to 15 minutes.


bacon recipe courtesy of: Freeing My Martha, May 26, 2010

1969. BACON with PINEAPPLE JUS and BACON-SALTED PEANUTS

yields six servings


1/2 pound slab bacon (skin off)
1 cup chicken stock
1/2 cup lager-style beer
3/4 teaspoon black peppercorns
2 bay leaves
3 sprigs of thyme
1 pineapple
1/2 cup bacon fat (from about 1 pound of bacon)
1/2 cup raw peanuts
1 1/2 teaspoons smoked salt

In a large pot with high sides, combine the bacon, stock, beer, peppercorns, thyme, and bay leaves and bring to a boil. Lower the heat, cover the pot, and let simmer for about 2 hours, or until the tip of a knife pierces the bacon easily. Use tongs to carefully transfer the bacon to a flat tray or plate. Refrigerate the bacon overnight until completely cool and stiff.

Peel and core the pineapple. Cut into medium-sized pieces. Cook in a medium sauce pot over very low heat for 45 minutes to an hour, until the pineapple gives off its juices and becomes soft. Transfer the pineapple to a food processor and purée for up to 5 minutes, until the pineapple jus is very smooth. Chill.

Warm the bacon fat over low heat in a medium pot and add the peanuts. Cook for 45 minutes to an hour; the fat should remain just below simmering. Preheat the oven to 350º F while the peanuts cook.

Drain the peanuts on paper towels. Spoon them onto a baking sheet and toast in the oven until just golden brown and fragrant, about 7 to 10 minutes. Put the nuts in a mixing bowl and toss with the smoked salt.

Cut the bacon into half-inch strips. Using a hot grill, griddle, or cast iron pan, cook the bacon for 2 minutes on each side. Place some of the pineapple jus in the center of a plate. Lay a few pieces of bacon on the pineapple. Coarsely chop the peanuts and sprinkle over the bacon.


bacon recipe courtesy of: Chef David Katz, Meme Restaurant, 2201 Spruce Street, Philadelphia, Pennsylvania 19103-5517

1963. BACON-WRAPPED SWEET and SOUR MEATBALLS

serves six


Meatballs
1 lb. ground pork
3 slices crustless white bread
1/2 cup milk
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/2 teaspoon ground pepper
10 slices bacon, cut in half
1 tablespoon vegetable oil for frying
Wooden toothpicks for securing bacon

Sweet & Sour Sauce
1 teaspoon vegetable oil for frying
1 – 8 1/4 oz. can pineapple chunks in heavy syrup, juice reserved
2 tablespoons cornstarch
1/2 cup brown sugar
Pinch salt
1/4 cup rice wine vinegar
1/4 teaspoon garlic powder
1/4 teaspoon fresh ginger
6 tablespoons ketchup
6 tablespoons reserved pineapple juice

For meatballs: Tear apart the bread into small pieces, soak in milk and mash well in small bowl. In medium bowl, mix the ground pork with salt, garlic powder and pepper, stirring with fork. Drain off the excess milk from the mashed bread and mix with the meat. Make meatballs 1″ in diameter. Wrap 1/2 slice of bacon around each meatball. Use half a toothpick for each meatball to secure the bacon to the meatballs. Heat oil in a large skillet over medium heat. Cook meatballs 20-22 minutes until bacon is slightly crisp, turning frequently. Drain on paper towels. Remove toothpicks.

For sauce: Heat oil in medium saucepan. Add the pineapple and cook over medium heat for 1 minute. Add all the remaining sauce ingredients to the pan and bring slowly to a boil stirring continuously until thickened. Allow to simmer 1 minute or until completely clear.

Arrange meatballs on serving platter. Pour sauce over the meatballs. Serve while warm.


bacon recipe courtesy of: Farmer John, 1 Hormel Place, Austin, Minnesota 55912 | Cooking on the Side, February 2, 2010

1801. GRILLED MAHI MAHI SKEWERS with PEPPERED BACON

makes 12 servings


1 pineapple for garnish
½ cup brown sugar
1 oz rum
1 lb. boneless mahi mahi fillet
6 slices peppered bacon, cut in half
24 bamboo skewers soaked in water for 1 hour

Prepare the grill for cooking over direct medium heat.

Cut the pineapple in half. Reserve one half for plating and cut the other half into 12 even pieces. Place the pieces in a bowl with the brown sugar and toss to coat. Cut the filet into 12 even pieces. Wrap each piece in ½ slice of bacon, securing the bacon with the tip of a skewer as you spear the Mahi. Keep the wrapped Mahi at the top of the skewer like a lollipop. Grill the wrapped skewers for about 6 minutes per side, or until the bacon is brown and crispy.


bacon recipe courtesy of: Fishing the Flats, with Henry Waszczuk, 2285 Grand Boulevard, Burlington, Ontario L7P 0N1 Canada, 905-336-0133

1752. BLUE CORNMEAL ENCRUSTED RED GROUPER with BACON, DUCK SAUSAGE and SHIITAKE MUSHROOMS

2 4 oz. red grouper steaks
1/4 cup olive oil
1 cup blue cornmeal
2 duck sausage links, diced
1 diced baking potato
1 slice applewood bacon, diced
1/2 cup shiitake mushrooms, sliced
1/4 cup diced red onion
1 teaspoon kosher salt
1 teaspoon white pepper
1 teaspoon crushed red pepper
1 oz. Jim Beam whiskey
1/4 cup diced mango
1/4 cup diced pineapple
2 tablespoons brown sugar
1 tablespoon water
1/4 cup red bell pepper, finely diced
1/4 cup scallions, bias cut

Coat one side of grouper with blue cornmeal. In heated skillet, add 1/4 cup olive oil. Slowly add in grouper and sear until tender. In a separate skillet, render bacon and sausage together adding the potato next then the shiitakes, red onion and spices. Saute for a few minutes until potatoes are tender, then deglaze with whiskey. In still another skillet, caramelize the sugar with the water and add the mango and pineapple. Pull from heat after a minute.

Arrange the plate by placing duck hash on the bottom, grouper on the hash, then relish on the grouper. Garnish plate with the scallions and red bell pepper.


bacon recipe courtesy of: Active Angler.com, Red Raven Press, LLC, 318 Elm Street, Windsor, Colorado 80550, 970-674-0079, contact@activeangler.com

1594. TUNA MEDALLIONS with BACON VINAIGRETTE, PINEAPPLE SAUCE and FRESH WASABI

serves two


4 oz. sushi grade tuna, cut into rectangular shape
1 oz. olive oil

For the vegetables:
1 tablespoons butter
1 oz. thinly shaved julienne of fennel
1 oz. of julienne of shiitake mushrooms
½ oz. scallion greens, julienned

For the bacon vinaigrette:
½ tablespoon Dijon mustard
2 tablespoons rice wine vinegar
3 tablespoons rendered bacon fat, warm
1 tablespoon soy sauce
1 oz. wasabi paste

For the pineapple:
1 pineapple, cut into small junks and passed through juicer.

Sear the tuna for 20 seconds on each side in a hot pan with the oil. The tuna should be seared on the outside and very rare in the middle. Hold at room temperature.

Melt the butter in a small saucepot and add the 3 vegetables. Cook for 20 seconds and season with salt and pepper. Hold warm.

Blend mustard and rice wine vinegar with hand blender. Add warm bacon fat. Add soy sauce. Reserve warm.

Reduce the pineapple in pan over low heat to syrupy consistency. Reserve at room temperature.

Assembly: Slice the tuna rectangles into 14 equal slices. Arrange 7 on each plate. Place a small mound of vegetables at the top of the plate. Dot each slice with a small ball of Wasabi paste. Spoon the bacon vinaigrette along the border of the tuna. Place a spoonful of pineapple sauce at the bottom of the plate.


bacon recipe courtesy of: David McInerney, Pacific Farms, PO Box 223, Florence, Oregon 97439, 800-927-2248

1563. TIGER SHRIMP with PINEAPPLE and SMOKED BACON

yields 4 first-course servings


16 large tiger shrimp (about 1 pound), shelled, deveined and slit length-wise
1 tablespoon lime juice
2 teaspoons hot chili oil
16 thin slices pineapple, each 1 inch by 2 inch
8 strips thickly cut smoked bacon, halved crosswise

Soak 16 6-inch bamboo skewers in water to cover for 30 minutes. Meanwhile, preheat broiler, or prepare a grill. Toss the shrimp, lime juice and chili oil and allow to sit for 5 minutes. Take a shrimp and place a piece of pineapple in the slit. Wrap a piece of bacon around it and secure with a skewer. Repeat with all the shrimp. Broil or grill, turning once, until bacon is crispy and shrimp are cooked through, 2 to 3 minutes per side. Serve.


bacon recipe courtesy of: Molly O'Neill, "The Pineapple Parable," The New York Times, March 15, 1998

1485. BACON-WRAPPED TERIYAKI CHICKEN SKEWERS

1 lb. boneless skinless chicken breasts
about 8 oz. lean bacon
1 large can pineapple chunks
teriyaki sauce
kebab skewers or toothpicks

The easiest way to handle the bacon situation is to remove it from the package and while it’s still all stuck together, stretch it out a little (lengthwise). If you’re using center-cut bacon (and the “slab” is not as wide as regular bacon), just cut it in half. Otherwise, use kitchen shears to cut the slab into thirds. Refrigerate until ready to use, partially because it’s easier to work with cold bacon.

Using kitchen shears, cut chicken into bite-sized pieces. You can gauge about how many pieces you’ll need by how many pieces of bacon you have; you probably won’t use all the bacon, but you’ll need about 8 oz. or ⅔ of a standard-sized package of bacon. So count the bacon pieces and keep that in mind when cutting up your chicken.

Drain the pineapple and set up a little work station with skewers, bacon, chicken, and a 9x13 baking dish (for big skewers) or a sturdy Ziploc bag (for toothpick skewers). Wrap a piece of bacon around a chicken piece, secure with toothpick/skewer, and top with a chunk of pineapple. Repeat twice if using large skewers.

When all chicken pieces have been sufficiently staked, pour Teriyaki sauce over everything, reserving about ¼ c., and marinate in refrigerator for at least 4 hours, no longer than about 8.

Preheat grill; when about 350-400 degrees, place skewers on grill and baste with reserved Teriyaki sauce. Cook about 7 minutes and flip skewers. Baste again and cook another 7 minutes.


bacon recipe courtesy of: TasteBook

1274. BACON-WRAPPED SHRIMP SKEWERS with RED ONION, PINEAPPLE and CHIPOTLE PEPPERS

serves 4


8 wood or metal skewers
12 large raw shrimp, peeled and deveined with tail on.
6 slices bacon, cut in half
1 small red onion, cut into 1-inch squares
1 pineapple, peeled, cored and cut into 1-inch cubes
1 to 2 tablespoons vegetable oil
1 cup barbecue sauce
1 to 2 tablespoons puréed canned chipotle peppers
2 tablespoons honey
1/4 cup chopped cilantro
1 lime, cut into wedges

If using wood skewers, soak in water for at least 30 minutes. Wrap each shrimp in a half piece of bacon. Thread 3 shrimp per skewer, for a total of 4 skewers. Alternately thread red onion and pineapple onto the remaining 4 skewers.

Heat a grill or grill pan to medium heat. Brush grill grate lightly with oil. Grill shrimp and bacon skewers about 4 to 5 minutes per side, until bacon is crisp (not burnt) and the shrimp is pink and juicy. Grill pineapple and onion skewers 5 minutes per side, until onions are tender and pineapple is browned and caramelized.

Mix BBQ sauce with chipotle purée and honey. Brush skewers with sauce on both sides, about a minute or two before they are done, leaving them on just long enough for the sugars to caramelize. Garnish with cilantro and lime wedges.


courtesy of: Whole Foods Market, Whole Foods Market, Inc., 550 Bowie Street, Austin, Texas 78703-4644

1189. GOAT, BACON and PINEAPPLE KABOBS

yields about 20 skewers, depending on skewer size


2 pound boneless leg of goat, cubed
2 cans chunked pineapple
1-1/2 cup Italian dressing
10 strips uncooked bacon
1 clove minced garlic
1/2 cup real butter

Combine meat, dressing and garlic in a glass dish and let marinate for 1-24 hours. The longer the meat is marinated the better! Assemble the skewers by adding cubes of meat, bacon and pineapple, placed alternately. Brush with melted butter. Broil about 8 inches from heat for 5 minutes. Serve hot.


courtesy of: Terry Fryman / Michigan Boer Goat Association