304. MUSHROOM and BACON DIP

makes 4 cups


3 pieces dried porcini mushroom
½ cup boiling water
8 slices thick-cut bacon
1 large or 2 small leeks, white and pale-green parts only, halved lengthwise, thinly sliced crosswise, and rinsed well (about 2 cups)
4 garlic cloves, finely chopped (4 teaspoons)
1 lb. fresh cremini, white, or shiitake mushrooms (stems discarded), coarsely chopped, plus sliced mushrooms for garnish (optional)
1 teaspoon coarse salt
¼ teaspoon freshly ground pepper
1½ teaspoons finely chopped fresh thyme
1 package (8 oz.) cream cheese, room temperature
2 cups sour cream (16 oz.)
3 tablespoons thinly sliced scallions (green parts only), plus more for garnish

Soak dried porcini in boiling water until soft, about 20 minutes. Lift out porcini and drain well, squeezing out liquid. Coarsely chop porcini (you should have about 4 teaspoons). Pour soaking liquid through a fine sieve into a bowl; set aside.

Cook bacon in a large nonstick skillet over medium heat until crisp, about 5 minutes per side. Transfer to paper towels to drain. Reserve 4 tablespoons bacon fat. Wipe skillet clean with paper towels. Coarsely chop bacon; set aside.

Return 3 tablespoons bacon fat to skillet. Add leek and garlic; cook over medium heat, stirring occasionally, until translucent, about 2 minutes. Add fresh mushrooms and reserved porcini; season with salt and pepper. Raise heat to high; cook, stirring frequently, until mushrooms are tender, 5 to 8 minutes. Add thyme; cook 2 minutes more. Remove mixture from skillet and let cool completely.

Put cream cheese in the bowl of an electric mixer fitted with the whisk attachment; beat until smooth. With mixer running, add sour cream a little at a time; beat until smooth. Using a wooden spoon, stir in mushrooms, three-quarters of the bacon, and the sliced scallions. Stir in 2 tablespoons reserved porcini liquid. If necessary, add more porcini liquid to achieve desired consistency.

Just before serving, garnish with remaining bacon and sliced scallions. If desired, cook additional sliced mushrooms in remaining tablespoon bacon fat in a medium skillet over medium heat, stirring occasionally, until golden brown, about 2 minutes. Scatter over dip. Serve with roasted fingerling potato chips.


courtesy of: Martha Stewart Living Annual Recipes 2005, from the editors of Martha Stewart Living. New York: Martha Stewart Living Omnimedia, Inc., 2004. pp. 282-283.

303. BACON-FLAVORED MAYO for BLT's

makes at least 1½ cups


¼ cup warm bacon grease
¾ cups light oil (canola, light olive oil)
1 egg yolk (use a fresh, high quality organic or free range yolk)
2 teaspoon dry mustard
fresh lemon juice, to taste (½ to 1 whole lemon)
1 tablespoon finely chopped chives
Kosher salt and freshly ground black pepper, to taste

Mix bacon grease and oil in a measuring cup, combining thoroughly.

In a small work bowl, whisk the egg yolk with a tsp of lemon juice until it lightens a bit in color. Add most of the dry mustard and whisk again to combine. The mustard will help the mayo emulsify and stay stable.

Begin to drizzle the oil/grease combination slowly at first into the egg mixture, whisking constantly. As it's incorporated, add the fat more quickly, whisking constantly until the mixture is quite thick.

Add the chives, combine. Stop. Taste. Season with more lemon juice, salt and pepper, and dry mustard as your taste buds dictate. Stop when it's right, lay some plastic wrap lightly on top of the mayo, and refrigerate promptly. It'll keep for a few days, but don't let it become a science experiment. When in doubt, throw it out!

NOTE: Making mayonnaise is easy. If it takes longer than 5 minutes to whisk together, you're doing something wrong. Because the egg yolk is raw, take the appropriate precautions.


courtesy of: Scott, aka The Pragmatic Chef™ / Desert Island Foods.com, Phoenix, Arizona

302. DEVILLED RABBIT with BACON

serves 4


1 rabbit, washed in water with a little vinegar, then diced
4 oz. fat bacon, finely chopped
1 large onion finely chopped

8 oz. mixed carrots, leeks and turnips, diced
5 tablespoons flour

1/4 pint milk

1 pint water
1 teaspoon Worcestershire sauce

1 teaspoon curry powder
1 teaspoon salt

1/2 teaspoon pepper
finely chopped parsley, for garnish



Sauté the bacon in a large saucepan with the onion, carrots, turnips, rabbit, curry powder and Worcester sauce for 2 or 3 minutes. Add the water and bring to the boil. Season with salt and pepper and reduce the heat to low. Simmer, covered, until the rabbit is tender about 1 1/2 hours. Blend the milk and flour in a small bowl, stirring continuously, and cook until the sauce is smooth and thick. Add more salt and pepper if necessary, and serve at once, garnishing with parsley.


courtesy of: Graig Farm Organics, Llandrindod Wells, Powys LD1 5TL, Telephone: 01597 851655

301. MANHATTAN CLAM CHOWDER with BACON

5 slices bacon
2 carrots, diced
2 medium to large onions, chopped
3 ribs celery, chopped
1 potato, diced (you may want more)
2 cans stewed tomatoes
1 quart water (can add more)
1 teaspoon sugar
2 (6 1/2-oz.) cans chopped clams
1 teaspoon salt
1/2 teaspoon pepper

Cut up pieces of bacon. Fry bacon slightly, then add onion and celery and sauté until onion is yellow, but not browned. In large cooking pot, pour bacon, onion and celery. To this add stewed tomatoes, diced potato, carrots, water, sugar, salt and pepper. Cook gently until carrots and potatoes are done. Last add chopped clams that have been drained. Heat for approximately 15 minutes. Do not boil after the clams have been added or they will get tough.


courtesy of: Vonnie Beaver Edwards / S. Wallace Edwards & Sons, Inc., 11455 Rolfe Highway, PO Box 25, Surrey, Virginia, 23883

300. ROMAN CHIANINO FILET and BACON in a MINT and CHIANTI SAUCE

serves four people


4 slices of beef filet, about 150g each

50 grams butter, plus a bit extra

2 cups of reserve Chianti

1 tablespoon aged balsamic vinegar 

1 medium scallion

4 thick slices of bacon

1 bunch of thyme

peppercorns

4 potatoes

salt

pepper

Slide the slices of beef, salted and peppered, onto a wooden skewer, alternating with slices of bacon. Place them in an oven at 200° for about 15 minutes. In the meantime, finely chop the scallion and brown it gently in the butter. Skim off the grease. Add wine and the sauce that dripped from meat. Let the sauce thicken to about half on a high flame. Lower the flame. Add the thyme and some whole peppercorns. Finish the cooking. On four warm plates, distribute the filet slices without the bacon, add the balsamic vinegar to the wine sauce with the fire off, stir well and cover the filet with the sauce. Garnish with some leaves of the thyme and accompany the plate with a potato cooked in the oven foil with a chunk of butter.


courtesy of: Avventure Bellissime Tours, 2442/A San Marco, 30124 Venice, Tel +39 041 970499, (Head Office: Via Villanova n.27, 33170 Pordenone, Italy)

299. BANG-BANG BACON BITCHES

8 strips of thick-sliced bacon
3-4 tablespoons light cream cheese
8 jalapeno rings
salt and pepper

Masala:
4 curry leaves
2 teaspoons coriander seeds
1 teaspoon cumin seeds
½ teaspoon asafetida
1 or 2 whole cloves

Pre-heat the oven to 425 degrees.

In a small skillet, heat a dab of oil until it is sizzle-hot. Add the masala and saute until the cumin seeds have darkened a few shades.

Now dump the masala in your coffee grinder and whizz it into a powder. Add it to the cream cheese along with salt and pepper, and mix it well.

Place a small glob of the cream cheese mixture onto a bacon strip. Place a jalapeno on top. Roll tightly and repeat with the rest.

Arrange them on a cookie sheet and bake for 30 minutes. Done.

NOTE: They can be prepared and stored in the fridge, so that when it's time to party, they can go right in the oven.


courtesy of: Courtney Knettel and Becky Trowbridge, Naughty Curry, central Minnesota

298. TRI-COLOR PEPPERS with SMOKED BACON

serves 6


5 slices smoked bacon, diced
2 green peppers, cut into ¼-inch strips
1 red pepper, cut into ¼-inch strips
1 yellow pepper, cut into ¼-inch strips
1 small onion, chopped (about ¼ cup)
2 tomatoes, chopped
1 teaspoon cumin seed
1 teaspoon dried oregano leaves
1 teaspoon salt
¼ teaspoon pepper
½ cup sour cream
Fresh cilantro, snipped

Fry bacon until crisp, remove from pan and drain. Reserve 2 tablespoons of bacon fat in pan. Add colored peppers and onion, frying over medium high heat for 2 minutes. Add diced bacon and remaining ingredients, except sour cream and cilantro. Heat to boiling; reduce heat and simmer uncovered for 5 minutes. Remove from heat, stir in sour cream, sprinkle with cilantro. Serve warm.


courtesy of: Nueske's Applewood Smoked Meats, Rural Route #2, P.O. Box D, Wittenberg, WI 54499, 1-800-720-1153

297. BROCCOLI, BACON, and ONION SALAD

5 cups broccoli
3 tablespoons red wine vinegar
8 slices bacon
1 cup chopped red onion
2/3 cup olive oil
½ cup toasted salted sunflower seeds

Cook broccoli in medium pot of boiling salted water until crisp-tender, about 4 minutes. Drain well.

Cook bacon in heavy large skillet over medium heat until brown and crisp. Transfer bacon to paper towels and drain. Crumble bacon.

Whisk oil and vinegar in medium bowl to blend. Mix in onion. Season to taste with salt and pepper. (Broccoli, bacon and dressing can be prepared 2 hours ahead. Let stand separately at room temperature.)

Combine broccoli and bacon in large bowl. Toss with enough dressing to coat. Garnish with sunflower seeds. Pass remaining dressing separately.


courtesy of: Turtle Farm Organic Fruits & Vegetables, 7260 NW 58th Street, Johnston, Iowa 50131

296. JAPANESE TOFU STEAK with BACON

makes 4 servings


2 firm tofu
1 bunch fresh spinach
4 bacon
1 tsp sake
2 tbsp soy sauce
butter and vegetable oil for frying
flour for coating

Wrap tofu in paper towel and leave on a tray for 15 min. Cut bacon into 2-inch lengths. Wash spinach and cut into 2-inch lengths. Cut tofu in half horizontally and dust with flour. Heat oil and butter in a frying pan and saute tofu for 2 minutes. Turn the tofu over and saute. Remove tofu into plates. Saute bacon and spinach in a frying pan on high heat. Pour soy sauce and sake and stir quickly. Put sauteed spinach and bacon on top of tofu steaks.


courtesy of: Setsuko Yoshizuka, japanesefood.guide@about.com

295. MARINATED ROAST LEG OF LAMB with BACON and ANCHOVIES

serves 6

leg of lamb
garlic
1/2 cup oil
1/2 cup white wine
1 onion
1 carrot
4 cloves
2 stalks celery
2 small sour pickles
tarragon
4 anchovy fillets
2 strips bacon

Remove as much fat and skin as possible from a small leg of lamb. Insert a cut clove of garlic near the bone at each end of the roast and marinate it for 24 hours with 1/2 cup of oil, 1/2 cup white wine, 1 onion and 1 carrot, both sliced, and 4 whole cloves. The next day put the leg of lamb in a roasting pan and over it slice 2 stalks of celery and 2 small sour pickles. Sprinkle it with a little chopped tarragon and across the top arrange 4 anchovy fillets and 2 strips of bacon. Roast the gigot in a 400 degree oven for 18 minutes per pound, basting it often, until it is done but still pink in the centre. Carve it at the table and serve the pan juices, diluted with a little hot water or stock, in a sauceboat. Be sure to skim the excess fat from them first.


courtesy of: The Mietta Foundation, Australia

294. ROLLED STUFFED ROAST of VENISON with BACON

6 slices of bacon
1 medium onion, chopped
½ cup chopped celery
½ cup chopped carrot
1/3 cup seasoned dry bread crumbs
2 teaspoons dried parsley flakes
¼ teaspoons salt
1/8 teaspoon pepper
3-4 lb. roast of any big game or regular meat up to an inch thick
3 slices of bacon, cut in half

Heat oven to 325°. Fry first part of bacon and reserve 3 tablespoons of fat, drain bacon on paper towel. Crumble bacon and set aside. Cook and stir onion, celery, and carrot in reserved bacon fat over medium heat until tender. Remove from heat. Stir in crumbled bacon, bread crumbs, parsley flakes, salt and pepper. Spread vegetable mixture firmly into meat. Roll up jelly-roll style, rolling with grain of the meat. Tie roast with kitchen string or whatever works for you. Place in roasting pan. Top roast with 3 halved slices of bacon. Roast to desired doneness, 22 to 33 minutes per pound.


courtesy of: Ed and Regina Woods / Woods Smoked Meats, 1501 Business Hwy. 54 West, Bowling Green, Missouri 63334, 573-324-2247

293. STEWED VEAL RIBLETS with BEER, BACON, and BEANS

serves 4


2 tablespoons olive oil
3 lb. veal riblets
Kosher salt and freshly cracked black pepper to taste
4 slices bacon, diced large
1 onion, peeled and diced small
Two 12-oz. bottles beer of your choice
2 plum tomatoes, cored and diced small
¼ cup grainy mustard
¼ cup catsup
¼ cup molasses
½ cup balsamic vinegar
1 lb. (about 2 cups) dried white beans, picked over, rinsed, and soaked in water to cover for 2 hours, and drained (or substitute two 15½-oz. cans white beans, rinsed and drained)
½ cup roughly chopped fresh parsley

In a 5-inch-deep Dutch oven or other large heavy pot with a lid, heat the oil over medium-high heat until very hot but not smoking. Dry the veal riblets with paper towels and sprinkle them generously with salt and pepper. Add them to the pot in a single layer, in batches if necessary to avoid crowding, and brown well on all sides, 10 to 12 minutes total; transfer the pieces to a platter as they are done.

When all the veal is browned, pour the fact out of the pot, then add the bacon to the pot and cook until it is crisp, 6 to 8 minutes. Transfer the bacon to the platter of ribs.

Pour off all but about 2 tablespoons of fat from the pot, add the onion and cook, stirring occasionally, until golden brown, 11 to 13 minutes. Add the beer and bring to a simmer, stirring to dissolve the brown crusty stuff in the bottom of the pan. Add the tomatoes, mustard, catsup, molasses, vinegar, beans, and the bacon, stirring well to combine. Bring just to a boil, then reduce the heat to low, cover, and simmer gently for 1 hour if using soaked white beans, 10 minutes if using canned beans.

Return the ribs and bacon to the pot and continue cooking until both beans and meat are tender, 1½ to 2 hours more. Season with salt and pepper, garnish with the parsley, and serve.


courtesy of: How to Cook Meat, by Chris Schlesinger and John Willoughby. New York: HarperCollins, 2000. pp. 219-220

292. OVEN-ROASTED LAMB LOIN with SWISS CHEESE BACON GRATIN

serves 4


4 strips bacon, chopped fine
1 clove garlic, minced
6 sun-dried tomatoes, chopped fine
½ tsp. thyme, chopped
½ tsp. oregano, chopped
1 cup Swiss cheese, shredded
¼ cup fresh bread crumbs
2 tbsp olive oil
2 lamb loins, trimmed
1 tsp. rosemary, chopped
Salt and pepper to taste

Preheat oven to 400 degrees. In a sauté pan, cook the bacon until crisp. Add the garlic and cook for 2 minutes more. Drain off the fat. In a bowl, combine the bacon, sun-dried tomatoes, thyme, oregano, cheese and bread crumbs. Set aside. In a sauté pan set over medium heat, add the oil. Season the lamb with the rosemary, salt and pepper. Brown the lamb on all sides for 10 to 12 minutes. Do not burn. Let sit for 15 minutes. Slice the lamb on a bias cut and slightly fan the slices on a baking dish. Sprinkle the lamb with the bacon-cheese mixture. Place the dish in the oven and let roast for 10 minutes or until the cheese lightly browns. Serve at once.


courtesy of: Frank Tarranova / The Great Cheeses of New England, New England Dairy Promotion Board, 1034 Commonwealth Ave.
Boston, MA 02215

291. BACON BREAKFAST COOKIES

1/2 pound bacon
1/2 cup butter
3/4 cup sugar
1 egg
1 cup of flour
1/4 teaspoon baking soda
2 cups of multi-grain flakes or corn flakes
1/2 cup raisins

Cook bacon until very crisp, drain well and break into 1/2 inch pieces. Beat together butter and sugar till light and fluffy. Beat in egg. Combine flour and baking soda; stir into butter mixture. Stir in bacon, mult-grain flakes and raisins.

Drop by rounded teaspoonfuls onto ungreased cookie sheet. Space 2 inches apart. Bake for 15-18 minutes. Remove to rack to cool--about 2 minutes, then remove from rack.


courtesy of: The Rev. Jennifer Baskerville-Burrows, Rector, Grace Episcopal Church, Episcopal Chaplain, Syracuse University, Cookin' in the 'Cuse

290. PEPPER-CRUSTED BEEF, BACON, and ARUGULA SANDWICHES with SPICY MUSTARD

makes 6 servings


3 8-ounce beef tenderloin steaks
3 tablespoons coarsely cracked black peppercorns
6 tablespoons mayonnaise
2 tablespoons spicy Dijon mustard
1 tablespoon prepared white horseradish, drained
12 mushrooms, thinly sliced
6 tablespoons fresh lemon juice
Olive oil
1 pound sliced bacon

6 3- to 4-inch-diameter kaiser, egg, or country-style rolls, cut in half horizontally, toasted if desired
3 cups (packed) baby arugula

Coat steaks all over with pepper. Mix mayonnaise, mustard, and horseradish in small bowl for dressing. Cover steaks and dressing separately and refrigerate at least 30 minutes and up to 1 day.

Toss thinly sliced mushrooms and lemon juice in medium bowl to coat evenly. Sprinkle lightly with salt. Brush heavy large skillet generously with oil and heat over medium-high heat. Add steaks and cook to desired doneness, about 5 minutes per side for medium-rare. Transfer steaks to plate; let stand 15 minutes. Cook bacon in same skillet over medium-high heat until brown and crisp. Using tongs, transfer bacon to paper towels to drain.

Place roll bottoms on plates; spread with dressing. Slice steaks thinly and divide among rolls. Top with bacon, mushrooms, and arugula. Cover sandwiches with roll tops and serve.

courtesy of: Bon Appétit, January 2006

289. BACON-WRAPPED PORK and APPLE PATTIES

makes 4 servings


1 pound lean ground pork
3/4 cup quick-cooking rolled oats
1/2 teaspoon ground sage
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme, crushed
1/3 cup applesauce
1 egg, slightly beaten
1/4 cup minced green onion
4 slices bacon
1 large tart green apple, cored and cut in thin wedges
1/2 medium onion, cut in small wedges
1 tablespoon olive oil

In a large bowl combine oats, sage, salt, pepper, and thyme. Stir in applesauce, egg and green onion; mix well. Stir in ground pork until well blended. Form into 4 patties about 3/4 to 1-inch thick. Wrap a bacon strip around each patty; secure with a toothpick. Grill or broil 4-5 minutes on each side.

Meanwhile in a small skillet, cook and stir apples and onions in hot oil until tender. Sprinkle lightly with salt. Serve with patties.


courtesy of: Iowa Pork Producers Association, PO Box 71009, Clive, IA 50325, 515/225-7675 FAX: 515/225-0563

287. PORK CHOPS with BANANA and BACON

serves four


4 pork chops, about 1" thick
3/4 tablespoon cumin
Salt and pepper (to taste)
Juice of 1 lemon
2 tablespoon softened butter
2 large bananas
6 strips bacon
Beer (optional)

Combine the butter, salt, pepper and cumin. Rub mixture into both sides of the meat. Sauté the bacon briefly, until some of the fat has rendered. Remove and drain. Peel bananas and cut into 1 1/4" chunks. Place bananas on a dish and sprinkle with lemon juice. Cut the bacon strips into lengths just long enough to wrap around each banana slice. Place on bananas on skewers, threading through where the bacon slice overlaps. Place the pork chops on a hot grill, for 15 minutes, turning once. Turn grill down to medium, adding the bacon and bananas; grill another 10 minutes, turning both the meat and the bananas. For extra flavor, baste with beer, while the meat cooks.


courtesy of: Caribbean Choice.com, from Antigua and Barbuda

286. BACON RISOTTO with PEAS

makes 4 servings


3/4 cup diced bacon
1 cup frozen peas, thawed
1 cup raw short-grain Italian rice
3 cups hot beef stock or bouillon
3 tablespoons butter or margarine
1 1/2 tablespoons grated Parmesan cheese

Cook the bacon in a large skillet for 4 minutes. Add the peas and cook until the bacon is lightly browned. Add the rice and stir until it is coated with the bacon drippings. Pour in 1 cup of the hot stock and cook over moderate heat until all the liquid is absorbed, adding more stock by cupfuls until the rice is tender. Using a fork, toss the rice with the butter and cheese and serve.


courtesy of: The Complete Pork Cookbook, by Louise Sherman Schoon and Corrinne Hardesty. New York: Stein and Day, 1977. p. 45

285. SPICY BACON-WRAPPED BARBEQUE SHRIMP

makes 4 appetizers


12 medium-sized fresh shrimp
1 small jalapeno
12 strips of bacon
1/2 cup barbecue sauce
4 bamboo skewers, soaked in water
1 green onion, thinly sliced
Additional barbecue sauce


Shell shrimp leaving tail intact. Make a shallow cut lengthwise down the back of each shrimp; wash out and de-vein. With rubber gloves, remove seeds form pepper and cut into 12 slivers. Make a shallow cut into the underside of each shrimp and insert a piece of pepper. Wrap each shrimp with a bacon strip. Thread 3 bacon/shrimp bundles on to each skewer, leaving a small space between bundles. Baste with barbecue sauce.

Grill uncovered over medium coals 4-5 minutes. Turn, baste and grill an additional 4-5 minutes, or until bacon is crisp and shrimp has turned pink. Serve on a lettuce-lined plate with onion and additional barbecue sauce.

Note: Discard barbecue sauce used for basting. Serve with a separate bowl of barbecue sauce.


courtesy of: Jones Dairy Farm, 800 Jones Avenue, P.O. Box 808, Fort Atkinson, WI 53538-0808, 800-563-1004

284. OSTRICH, BACON and APRICOT KEBABS

Marinade:
1 bottle red wine
300 ml vinegar
400 grams chutney
750 grams onion, sliced and sautéed
1 tablespoon ginger
5 tablespoons brown sugar
1/8 teaspooon red pepper
1-1/2 tablespoon curry powder
2 tablespoons turmeric
4 lemon leaves or 1 tablespoon lemon juice
1/2 cup oil
1 tablespoon whole peppercorns

Kebabs:
2-1/2 kg tender ostrich meat, cut into cubes
500 grams bacon, cut into cubes
Salt
750 grams dried apricots
1 cup sugar
2 cups warm water
2 tablespoons grated lemon rind

Mix ingredients and place in non metallic bowl. Salt meat and bacon lightly and marinate for 3 days, stirring occasionally.

Marinate dried apricots in a mixture of 1 cup of sugar, 2 cups of warm water and 2 Tbsp. grated lemon rind for about 12 hours. Skewer, alternating with meat, bacon and apricots. BBQ kebabs over low heat and baste with remaining marinade.


courtesy of: Touch of Africa, Pieter & Dawn Willemse, Highway 10 / PO Box 851, Dauphin, MB R7N 2T3, 204-638-0085

283. BACON PIE

1/2 lb. bacon
tomato sauce
biscuit mix
1 teaspoon grated onion or chopped green onion


Spead bacon thin in pie-pan or shallow casserole. Let heat in quick oven and pout off almost all fat.

Make one-half usual baking powder biscuit, mixing with tomato sauce [... or meat stock. It is a question of flavors. One good combination with bacon strips is milk in the biscuit mix, plus a generous half-cup of grated cheese.] instad of milk or water. Add the onion and any chopped herbs you like. Pour over the bacon, and bake in hot oven until firm and brown, about 20 minutes.


courtesy of: "How to Carve the Wolf," How to Cook a Wolf, by M.F.K. Fisher, 1942.

282. PHEASANT WILD RICE & BACON SOUP

½ lb. cooked wild rice in chicken stock
7 strips bacon, chopped
½ lb. butter
2 onions, diced
1 bunch celery, diced
1 lb. raw mushrooms, sliced
1 ½ cup flour
3 pheasant breasts
2 quarts chicken stock
1 teaspoons white pepper
1 tablespoons Lawry's Seasoning Salt
1 quart heavy whipping cream

Fry bacon in large pot until brown. Add butter to bacon and grease; melt. Add onions, celery and mushrooms; sauté about 5 minutes. Add flour, stir well and continue to cook and stir another 4-5 minutes. Add raw pheasant and stock; bring to boil. Lower hear and simmer 20 minutes. Add seasoning and heavy cream. Continue to simmer for another 10 minutes; adjust seasoning if necessary. Add wild rice at very end. If too thick, thin down with half-&-half or milk. May want to add a little poultry seasoning.


courtesy of: Halverson Hunts, Kennebec, South Dakota

281. IRISH LAMB STEW with BACON

1/2 pound thickly sliced bacon,diced
6 pounds boneless lamb shoulder, cut into 2-inch pieces
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup all purpose flour
2 cloves garlic, peeled and finely chopped
1 large yellow onion, peeled and finely chopped
1/2 cup water
4 cups beef stock, canned or homemade
2 teaspoons sugar
4 cups carrots, cut into 1 inch pieces
2 large yellow onions, peeled and sliced
3 lbs. potatoes, peeled, quartered and cut into 1/2 inch pieces
1 teaspoon dried thyme, whole
1 bay leaf
1 cup dry white wine
chopped parsley, for garnish


Saute bacon in large frying pan-reserve fat and bacon.

Put lamb salt pepper and flour in large mixing bowl-toss to coat meat evenly

Brown meat in frying pan with bacon fat. Put meat into 10 quart stove top casserole-leave 1/4 cup of fat in frying pan. Add the garlic and yellow onion and saute till onion begins to color.Deglaze frying pan with 1/2 cup water and add the garlic-onion mixture to casserole with bacon pieces,beef stock and sugar.Cover and simmer for 1 1/2 hours or till tender. Add remaining ingredients to pot and simmer covered for 20 minutes until veg. is tender.

Check for salt and pepper before serving-top with parsley garnish before serving.


courtesy of: FoodIreland.com

280. BOK CHOY and BACON QUICHE

yields 2 servings

2 tablespoons butter
1 1/2 cups frozen hashed brown potatoes
1/2 teaspoon pepper
6-7 eggs
1/2 cup half and half
1/2 teaspoon baking powder
4 stalks Bok Choy; thick white part, diced and reserving leafy green part
1/2 cup leafy green part of Bok Choy
4-5 slices of bacon, fried crisp and crumbled
1 cup shredded Jack Cheese

Melt butter in 8 inch skillet over medium heat. Add potatoes; lower flame to prevent quick browning. Sprinkle with pepper if desired. Whip eggs with half and half and baking powder and set aside. Layer Bok Choy over potatoes, white stalks and then greens. Pour egg mixture over the vegetables and sprinkle the bacon on top. Spread shredded cheese over entire mixture. Cook over burner until mixture is almost set, then place in 400 degree hot oven for 6-7 minutes. Remove from oven; let sit 5 minutes. Serve with sliced tomatoes and hot bread.


courtesy of: Cavanagh Inn, Innkeepers Ray & Jeanne Farris, 10 Keller Street, Petaluma, CA 94952, 707-765-4657

279. STEAMED CLAMS with BACON and BEER

yields 4 servings


4 slices bacon, chopped
1 small onion, chopped
2 cloves garlic, chopped
3 pounds manila clams, scrubbed well
1 cup beer, water or chicken stock


Fry bacon in a medium pot until soft and golden, about 4 minutes. Add the onion and garlic and continue cooking until the bacon is nicely browned and the onion is tender, about 4 minutes longer. Stir in the clams and add the beer. Cover the pot and steam the clams for 6-7 minutes, until they open. Discard any clams that do not open. Stir gently to mix with the bacon, garlic and onion, and serve immediately.


courtesy of: Off The Hook: Reflections & Recipes from an Old Salt, by Roger Fitzgerald and Susan Volland. Ten Speed Press, January 2002.

278. BACON-STUFFED FLOUNDER ROLLS

3 slices bacon
butter or margarine, melted
1 6oz. package herb stuffing mix
¼ cup onion, finely chopped
2 tablespoons parsley
6 4-oz. skinless flounder
leaf lettuce
seedless red grapes
cheddar cheese sauce (as follows)

FOR STUFFING: Cook the bacon til crisp. Drain, reserve the drippings. Crumble bacon; set aside.
Measure drippings, then add enough melted margarine to equal ¼ cup.

Prepare stuffing mix according to package directions, except use the dripping mixture instead of plain butter and add onion with the water. Stir in bacon and parsley. Cool about 15 minutes.

FOR ROLLS: Cut fillets lengthwise in half. Lay 2 pieces end to end, overlapping the thinner ends. Repeat with remaining fillets. Place 1/3 cup stuffing onto one end of each pair of pieces. Roll fish around stuffing. Secure with wooden toothpicks.

Place rolls upright in a 12x 7 1/2x2inch baking dish. Brush with additional butter. Bake in a 375* oven 20 minutes or until done.

To serve, transfer rolls to a platter. Remove toothpicks. Garnish with lettuce and grapes. Spoon on sauce.

FOR CHEDDAR CHEESE SAUCE: In a saucepan, melt 2 tablespoons butter or margarine. Stir in 2 tablespoons all-purpose flour and ¼ teaspoon salt. Add 1¼ cups milk. Cook and stir until thicken and bubbly. Cook and stir for 1 minute more. Add 1 cup shredded cheddar cheese; stir until melted. Makes 1½ cups.


courtesy of: www.dianaskitchen.com

277. BACON DIP

10 slices bacon, crisp-cooked, drained and crumbled
1 8 ounce package softened cream cheese (or whipped)
1 teaspoon vinegar
2 tablespoons cream
3 green onions, chopped
1 teaspoon horseradish (may add more to taste)
2 tablespoons green olives, chopped

Mix cream cheese and vinegar until smooth. Add onion, horseradish, bacon and olives. Blend well.


courtesy of: North Carolina Pork Council, Raleigh, North Carolina

276. CRAB-BACON ROLLS

makes 18 rolls


¼ cup tomato juice
1 well beaten egg
1 7½-ounce can (1 cup) crab meat, flaked, and cartilage removed
½ cup fine dry bread crumbs
1 tablespoon snipped parsley
1 tablespoon lemon juice
¼ teaspoon salt
¼ teaspoon Worcestershire sauce
dash pepper
9 slices bacon, cut in half

toothpicks


Mix tomato juice and egg. Add crab, bread crumbs, parsley, lemon juice, salt, Worcestershire, and pepper; mix thoroughly. Roll into 18 fingers, about 2 inches long. Wrap each roll with ½ slice of bacon; fasten with toothpicks. Broil 5 inches from heat about 10 minutes, turning often to brown evenly. Serve hot.

courtesy of: Better Homes and Gardens New Cook Book, Better Homes and Gardens. Des Moines, Iowa: Meredith Press (date unknown). p. 8.

275. CATFISH STEW with BACON

3 slices flavorful bacon, cut into 1/2-inch pieces
1 onion, diced
1 stalk celery, diced
3 cloves garlic, minced
1/2 bell pepper, diced
minced parsley
1 can (48 oz.) tomato or vegetable juice
1/2 cup ketchup
1 to 2 tablespoons Worcestershire sauce
1 to 2 potatoes, 1/4-inch dice
1 lb. catfish (or other white fish), cut into 1-inch chunks
Tabasco Sauce to taste
salt and black pepper to taste

Fry the bacon pieces in the bottom of your stew pot until they are brown and crispy. Drain them on paper towels and pour off all but 1-2 tablespoons of the fat, keeping any brown bits in the bottom of the pot. Add the onion, celery, bell pepper, and garlic, and saute until tender. Sti in parsley (optional) for 1 minute. Add juice, ketchup, and Worcestershire sauce and heat to a simmer. Now add potato and fish and cook until done (about 20 minutes). Season with hot sauce, salt and pepper to taste. Serve in soup bowls with bacon crumpled on top.


courtesy of: Nate Spell, Decatur, Georgia / Bon Appetit: A Community Cooking to Play, a Collection of Recipes by First Christian Church (Disciples of Christ) in Decatur, Georgia, and the Ponce de Leon Heights Community, Decatur, Georgia. Kearney, NE: Morris Press Cookbooks, 2003. p. 37.

274. LAMB TONGUES on TOAST with BACON and TOMATOES

serves 4


4 lamb tongues
1 tablespoon kosher salt
1 large onion, peeled and thinly sliced
2 carrots, peeled and thinly sliced
2 stalks celery, diced small
¼ cup fresh lemon juice (about 1 lemon)
1 small bunch parsley, leaves roughly chopped and stems reserved
4 teaspoons fresh thyme leaves (or 2 teaspoons dried thyme)
2 whole cloves

For the sauce:
½ lb. slab bacon, diced large
¼ cup minced shallots
4 plum tomatoes, cored and diced medium
2 tablespoons sherry
2 tablespoons cold unsalted butter, cut up
Kosher salt and freshly cracked black pepper to taste

4 large slices country bread, toasted and lightly buttered

Scrub the tongues with a vegetable brush under cold running water. Let them soak in cold water for 2 hours, then place them in a Dutch oven and add the salt and cold water to cover. Bring the water to a simmer, skimming the foam that rises to the surface. Add the onion, carrots, celery, lemon juice, parsley stems, thyme, and cloves and simmer, partially covered, until the tongues are tender, about 2 hours.

Drain the tongues and place them in a bowl of cold water to cool. As soon as they are cool enough to handle, peel them: Cut a slit down the back of each tongue from the base to the tip with a small paring knife. Run your fingers under the skin and separate it from the meat. Slice the meat crosswise into medallions, or lengthwise in half. Place on a platter, cover with foil, and place in the oven set on the lowest setting to keep warm while you make the sauce.

In a large sauté pan, cook the bacon over medium-low heat until crisp. Using a slotted spoon, transfer the bacon to the platter of tongue, leaving 3 tablespoons of the rendered fat in the sauté pan, and return the platter to the oven. Add the shallots to the pan and cook over low heat, stirring occasionally, until softened, 2 to 3 minutes. Raise the heat to medium-high, add the tomatoes, and cook, stirring occasionally, for 3 minutes more. Pour in the sherry and bring just to a simmer, then stir in the butter, a little at a time, until all of it is incorporated.

Add the tongue and bacon to the sauce and turn a few times to coat well. Season with salt and pepper, sprinkle with the chopped parsley, and serve on the buttered toast.


courtesy of: How to Cook Meat, by Chris Schlesinger and John Willoughby. New York: William Morrow/HarperCollins, 2000. pp. 317-318

273. BANANAS with BACON

makes six servings


12 slices bacon
6 bananas, peeled and split lengthwise
salt
pepper

Arrange the bacon in a baking dish. Place half a banana, flat side down, on each slice. Sprinkle with salt and pepper and bake at 400 degrees F for 20 minutes, basting twice. Remove carefully to warm plates.

NOTE: This combination makes an unusual and filling lunch when served with mashed potato cakes, nicely browned. Or it may be used as a garnish.


courtesy of: The Complete Pork Cookbook, by Louise Sherman Schoon and Corrinne Hardesty. Briarcliff Manor, NY: Stein and Day, 1977. p. 44

272. TWISTED BACON

1/2 cup brown sugar
cracked black pepper
8 slices thick bacon

Preheat oven to 325 degrees F. Mix brown sugar and pepper in plastic bag. Add bacon and coat. Twist each end of bacon. Lay on rack over baking pan and bake about 40 minutes. Do not burn.


courtesy of: Prairie Queen Bed & Breakfast, 221 Arch Street, Leavenworth, Kansas 66048, (913) 758-1959

271. CRISPY EGGS and BACON

makes 4 to 6 servings


6 slices of bacon
½ cup small croutons
6 eggs
1/3 cup milk or light cream


Cook bacon till crisp; drain and crumble coarsely. Reserve bacon drippings. Measure 1 tablespoon reserved drippings into skillet. Add croutons; heat and stir till brown and crisp; remove from skillet.

Add another tablespoon of drippings to skillet. Slightly beat eggs, milk, ¼ teaspoon salt, and dash of pepper; pour into skillet. Cook and stir till almost set. Gently stir in crumbled bacon and croutons. Cook till just set.


courtesy of: Better Homes and Gardens New Cook Book, Better Homes and Gardens. Des Moines, Iowa: Meredith Press (date unknown). p. 268.

270. BRIOCHE GARNISHED with BACON

serves 4


1 pint oysters and liquor
1/2 cup cream
4 oz. fresh morels
4 slices diced bacon
2 tablespoons butter
2 tablespoons chopped shallots
2 tablespoons flour
1/4 cup dry Vermouth
pinch of nutmeg
salt and freshly ground white pepper
4 brioches

OVEN TEMPERATURE: 325 degrees F

Drain the oysters and set aside. Combine 1/2 cup of the oyster liquor with the cream and heat in a small saucepan.

Quarter the morels, soak in water, and rinse several times. Blanch in boiling water for a minute, and drain. Set aside.

Cook bacon in a skillet until crisp and drain on absorbent paper.

Metl the butter in a saucepan and saute the shallots until translucent, stir in flour, and cook until pale yellow. Remove from the heat, and whisk in the cream mixture. Return to heat and cook, stirring constantly, until the mixture thickens; simmer for at least 5 minutes.

Add the oysters, Vermouth, nutmeg, and morels. Season to taste.

Slice off the tops of the brioches, hollow out the centers, and arrange the tops and bottoms on a baking sheet. Spoon the sauced oysters and morels into the bottoms and top with bacon.

Place the baking sheet in the oven and heat until the brioches begin to brown. Remove from the oven and replace tops.

Serve immediately with a medly of spring vegetables.


courtesy of: Oysters: A Culinary Celebration, by Joan Reardon. Guilford, CT: The Lyons Press, 2004. pp. 134-135

269. GARLIC and BACON PIE

4 to 5 bulbs of garlic - approximately 40-60 cloves
1 deep dish piecrust
1 cup of heavy cream
4 slices of thick-sliced bacon, diced
3 eggs
½ pound Swiss cheese, diced or sliced
Salt, pepper, rosemary

Preheat oven to 450 degrees. Bake piecrust for 7 minutes and remove. Layer with diced Swiss cheese and set aside. Break garlic cloves from head, peel all cloves individually or by using this easy method. Cut any thumb-size or larger cloves in half to allow more even baking.

Boil bacon slices in boiling water for 4 minutes. Cool and dice in ¼ " chunks. Layer diced bacon on Swiss cheese in pie crust. Layer peeled garlic cloves on top of the other layers. Mix together beaten eggs with cream, blend and pour into crust. Salt and pepper lightly.

Bake for 15 minutes at 450 degrees, then turn oven down to 350 degrees. Bake for approximately 30 minutes until firm and lightly brown on top. Sprinkle with ¼ teaspoon rosemary. Cool slightly and serve. Delicious and easy.


courtesy of: Dakota Garlic, 818 2nd Avenue SW, Pipestone, Minnesota 56164, 507-832-4372

268. PEANUT BUTTER, SCALLION, and BACON CANAPES

makes 36 canapés


1/2 cup peanut butter
6 scallions, chopped
2 tablespoons fresh lemon juice
1 tablespoon soy sauce
1 tablespoon mayonnaise plus additional for brushing the bread slices
1 teaspoon brown sugar or granulated sugar
9 slices of homemade-type white bread, crusts removed
6 slices of lean bacon, cut into 1-inch pieces and cooked until almost crisp

In a small bowl stir together the peanut butter, the scallions, the lemon juice, the soy sauce, 1 tablespoon of the mayonnaise, and the brown sugar. Spread the bread slices lightly with the additional mayonnaise, spread the peanut butter mixture on the slices, and cut the slices into quarters. Arrange the canapés on a baking sheet, put a piece of bacon on top of each canapé, and bake the canapés in the middle of a preheated 425°F. oven for 8 to 10 minutes, or until the bacon is crisp.


courtesy of: Gourmet, September 1991

267. VENETIAN BACON and BEAN SALAD

serves 4


6 slices bacon, cooked and coarsely chopped
1/2 7-ounce jar roasted red pepper, drained & coarsely chopped
3 4-cup cherry tomatoes, cut into quarters
1 pound Swiss chard, trimmed and coarsely chopped (or 12 ounces fresh spinach leaves)
2 tablespoons olive oil
1 crushed garlic clove
1 15-ounce can cannellini (white kidney) beans (or Great Northern beans), rinsed and drained
2 tablespoons red wine vinegar
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon sugar
3 tablespoons chopped parsley
2 tablespoons chopped basil leaves

In small bowl, toss together the bacon, red pepper, and tomatoes; set aside. In large skillet heat olive oil over medium-high heat; add the Swiss chard and sauté until almost limp (2-3 minutes). Add garlic, sauté 1 minute; add beans and stir to heat through. Add vinegar, salt, pepper and sugar; stir for 30 seconds and remove from heat. Place mixture on a serving platter, garnish with bacon mixture and herbs. Serve warm or at room temperature. Serve with wedges of focaccia.


courtesy of: Iowa Pork Producers Association, PO Box 71009, Clive, IA 50325, 515/225-7675 FAX: 515/225-0563

266. BACON and EGGS BREAKFAST PIZZA

makes 8 servings


10 slices bacon, cooked crisp
1 (13.8-oz.) can refrigerated pizza crust dough
1 cup (4 oz.) shredded pepper jack cheese
8 eggs, beaten
1 cup (4 oz.) shredded cheddar cheese
salsa

Preheat oven to 425 degrees. Unroll pizza dough crust onto greased 15 x 10 x 1-inch baking sheet; press out to edges and up sides of pan. Bake for 6 to 7 minutes until crust begins to brown. Sprinkle crust with pepper-jack cheese.

Scramble eggs over medium heat until set; spoon over cheese.

Break bacon into large pieces and sprinkle over eggs. Top with cheddar cheese. Bake at 425 degrees for 8 to 12 minutes until cheese is melted. Garnish with salsa before serving.


courtesy of: Farmland Foods, Kansas City, Missouri 64195

265. SWEET & SOUR RED CABBAGE with SMOKED BACON

serves 6 to 8


8 slices smoked bacon, diced
1-2 pound head red cabbage, shredded
1 apple, diced
4 tablespoons water
4 tablespoons sugar
8 tablespoons red wine vinegar
2 teaspoons salt
freshly ground black pepper to taste

Fry bacon in heavy frying pan until crisp; add cabbage, apple and water. Cover and steam slowly for 1 hour; stir often to prevent burning. Add sugar, salt, pepper and vinegar. Stir well. Serve warm.


courtesy of: Nueske Applewood-Smoked Meats, Rural Route #2, P.O. Box D, Wittenberg, WI 54499, 1-800-392-2266, Service: 1-800-720-1153

264. SAUTEED TROUT with BACON

makes 2 servings


2 whole trout, about 3/4 lb. each, gutted and split or filleted
4 slices of bacon
1 cup cornmeal
salt and freshly ground black pepper to taste
minced fresh parsley leaves for garnish

Cook bacon in a skillet. When the bacon is nice and crisp, remove it to a warm oven, reserving bacon fat in skillet,

Rinse and dry the fish. Dredge the fish in cornmeal, place in the skillet, and raise the heat to high.

Season with salt and pepper, and cook on both sides until nicely browned and the interior turns white, 8 to 12 minutes. Garnish with the bacon slices and parsley and serve.


courtesy of: How to Cook Everything: Simple Recipe for Great Food, by Mark Bittman. New York: MacMillan, 1998. p. 307

263. RIGATONI with BACON and OLIVES

serves 4


6 slices bacon
1/2 large onion, thinly sliced
8 ounces dried rigatoni (or other small pasta shape)
12 pitted & chopped cured black olives (such as Kalamata)
Small piece (1-2 oz.) Parmesan cheese
2 tablespoons coarsely chopped marjoram or thyme (optional)

In medium skillet, cook bacon until crisp (reserve drippings); blot, coarsely chop and set aside. In bacon drippings, sauté onion until soft and just beginning to brown, about 5 minutes. Meanwhile, cook pasta according to package directions, drain and transfer to warm serving platter or large shallow bowl. Toss pasta with bacon, onion and olives. Season with salt and pepper, to taste, toss again. Serve with shavings of fresh Parmesan cheese. Garnish with fresh herbs, if desired. Serve with a vinaigrette-dressed salad of orange wedges and romaine, and hard rolls.


courtesy of: Iowa Pork Producers Association, PO Box 71009, Clive, IA 50325, 515/225-7675 FAX: 515/225-0563

262. CHICKEN, BACON, and VEGETABLE SOUP with PARMESAN CROUTONS

serves 4


Reserved chicken carcass, defrosted
4 fresh thyme sprigs
1 bay leaf
Reserved chicken, defrosted
Reserved vegetables, defrosted
1 1/2 teaspoons salt
1/2 teaspoon cracked black pepper
Reserved bacon strips, cut into 1-inch pieces

for Parmesan croutons
8 slices French Bread
1/2 cup freshly grated Parmesan cheese

In a large pot, add the chicken carcass, thyme sprigs, bay leaf, and 12 cups of water. Bring to a boil, reduce to a simmer, and cook for 45 minutes. Remove the carcass, bay leaf, and thyme sprigs. Add the chicken, vegetables, salt, and pepper and heat through for 15 minutes. Adjust seasoning to taste with salt and pepper, if needed.

Parmesan croutons: Heat broiler. Sprinkle the cheese over the bread slices and broil until the cheese is bubbling. Ladle the soup into bowls and top with the bacon pieces. Serve the croutons on the side.


courtesy of: Real Simple Solutions pamphlet / Real Simple Magazine, pp. 36-37

261. BLT on a STICK

serves 1


2 slices bacon
2 slices square white sandwich bread, crusts removed
1 tablespoon mayonnaise
Black pepper in a mill
1 slice of iceberg lettuce, 4 inches by 4 inches by 1 1/2 inch thick
4 ripe cherry tomatoes, preferably Sweet 100s

Fry the bacon until it is just crisp and drain on a brown paper bag. Cut the ends of the bacon so that the slices are perfectly straight. Cut each piece into four 1-inch squares. Set aside.

Toast the bread until it is golden brown. Spread half the mayonnaise on both pieces of toast, and grind a little pepper on top. Set the lettuce on one piece of toast, and trim the edges to make an exact fit. Cut the toast with the lettuce into four equal squares. Cut the second piece of toast into squares of the same size.

Put one of the toast-and-lettuce squares on a toothpick, with the lettuce facing up. Add a piece of bacon, pressing it down onto the lettuce. Add a tomato, and another piece of bacon, and a second piece of tomato, mayonnaise side down. Repeat until four squares have been made. Serve immediately.


courtesy of: Gordon's House of Fine Eats, Florida Street, San Francisco, California / The BLT Cookbook, by Michele Anna Jordan. New York: HarperCollins, 2003. pp. 28-29

260. CRISPY BACON & CHEDDAR CAKES

makes about 12 cakes; serves 4


8 slices bacon
1½ cups grated sharp white cheddar cheese (4 ounces)
½ cup sour cream
1 small yellow bell pepper, cut into ¼-inch dice
2 scallions, white and pale-green parts only, thinly sliced
¼ cup all-purpose flour
½ teaspoon dry mustard
coarse salt and freshly ground black pepper
pinch of cayenne pepper
2 large eggs, separated
2 tablespoons vegetable oil, plus more if necessary (optional)


Cook bacon in a large skillet over medium heat until crisp, about 5 minutes per side. Transfer to paper towels to drain. Pour off fat into a bowl. Wipe skillet clean with a paper towel, and set aside.

Stir together, cheese, sour cream, bell pepper, scallions, flour, mustard, ½ teaspoon salt, ¼ teaspoon pepper, cayenne, and egg yolks in a large bowl; set aside. In another large bowl, beat egg whites until stiff peaks form. Fold beaten egg whites into reserved batter.

Heat 2 tablespoons reserved fat (or vegetable oil) in skillet over medium heat until hot but not smoking. Working in batches of 3 or 4, pour 2 tablespoons batter into skillet for each cake; cook, turning once, until crisp, 8 to 10 minutes (add more fat or oil if skillet seems dry). Season with salt and pepper. Serve hot with reserved bacon.


courtesy of: Martha Stewart Living Annual Recipes 2005, from the editors of Martha Stewart Living. New York: Martha Stewart Living Omnimedia, Inc., 2004. p. 191.

259. GREEN BEANS with CINNAMON BACON

6 cans green beans (drain 3 cans)
1/2 lb. smoked bacon, cooked
1/4 cup sugar
bacon grease

Empty 3 cans with water and 3 cans, drained, into heavy skillet on medium high heat. Crumble cooked bacon and add to green beans. Add additional ingredients; stir and cover. Check frequently. Once liquid has come to a slow boil, reduce heat and cook slowly for 1-1/2 hours, stirring occasionally. (Reduce cooking time if you prefer that your beans not be "cooked down").


courtesy of: Harper’s Hams, PO BOX 122, 2955 U.S. Hwy 51 North, Clinton, KY 42031

258. BACON RINGS

yields 6 servings


12 slices bacon
12 eggs
1/2 teaspoon garlic powder
1/2 teaspoon dill
1 cup shredded Cheddar cheese
6 large croissants
Hollandaise sauce for serving

Preheat oven to 400 degrees F. Coat 12-count muffin pan with nonstick spray. In large skillet fry bacon until almost crisp. Drain bacon slices and quickly (while bacon is pliable) place in circle around inside edge of muffin cups. Break 1 egg into each cup. Sprinkle with garlic powder and dill. Top with cheese. Bake 12 to 20 minutes, depending on desired degree of doneness. Cut croissants in half and place bacon-wrapped egg on top drizzled with Hollandaise sauce.


courtesy of: Bears Inn Bed & Breakfast, 27425 Spruce Lane, Evergreen, Colorado 80439, 303-670-1205

257. ROASTED HAMILTON POUSSIN WRAPPED with BACON and STUFFED with POTATOES and SAGE

serves 4


1 lb. potatoes, peeled and quartered
sea salt and freshly ground black pepper
4 poussin chickens, or Cornish game hens
1 handful of fresh sage, thyme or rosemary (all are good)
olive oil
about 12 cloves of garlic
12 strips of lean bacon
1 glass of dry white wine

Preheat your oven and an appropriately sized roasting pan to 425 degrees F. Boil your potatoes in salted water until nearly cooked. Drain and allow to cool, then put them in a bowl. Remove any fat from inside of each chicken cavity. Wash and pat dry with paper towels. Season the potatoes with salt and freshly ground black pepper, add your freshly torn herbs and enough olive oil just to coat, and toss. Then stuff your chickens with half your potatoes and herbs. Put them in the roasting pan with the garlic and the rest of the potatoes and cook in the preheated oven for 30 minutes. After this time the chicken should be looking as handsome as its inventor and the skin should be crisp and golden. If you are using Cornish game hens larger than poussins, you may need to cook them a bit longer. At this point lay your bacon snugly over the breast meat. Cook for around another 15 minutes.

Remove the chickens from the oven. Take them out of the pan and allow them to rest for 5 minutes while you make a quick gravy. I normally remove as much fat as possible from the pan before placing it on a burner over gentle heat. Splash a glass of white wine into it. Then boil and scrape away all the goodness from the sides of the pan. Simmer this for a couple of minutes. It's not a thick, robust gravy, just a tasty gesture. (A nice option at this point is to add a little cream to the gravy, which works really well.) Served with something nice and green like steamed spinach or chard, and the potatoes pulled out from inside the chickens, it all goes down a treat. Nice one, John.


courtesy of: The Naked Chef Takes Off, by Jamie Oliver. New York: Hyperion, 2000. p. 183 / Johnny Boy Hamilton

256. BREADED BREAKFAST BACON

yields 6 servings


12 thick bacon slices
1 large egg
1 tablespoon water
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 cup fine breadcrumbs, plain or Italian

Preheat oven to 400 degrees F. Place bacon slices in single layer on baking sheet with rim. Bake 10 minutes and drain off fat. In long, shallow bowl, whisk egg with water. Add mustard and Worcestershire sauce and mix well. Place crumbs on wax paper. Remove bacon from baking sheet and coat each piece on both sides with egg mixture, then crumbs. Return to baking sheet and bake until crisp, about 15 minutes longer. Drain on paper towels.


courtesy of: Sea Quest Bed & Breakfast, 95354 Highway 101, Yachats, Oregon 97498, seaquest@newportnet.com

255. MUSHROOM and BACON RAGOUT with PASTA

makes 6 servings


4 slices bacon, cut crosswise into 1/2-inch pieces
1 small onion, finely chopped
Two 10-oz. packages cremini mushrooms, trimmed and quartered
Two 10-oz. packages white mushrooms, trimmed and quartered
1/4 cup tomato paste
2 teaspoons dried thyme
1/4 cup chopped freshly parsley
2 teaspoons red-wine vinegar
3/4 lb. spaghetti
Shaved Parmesan, for garnish (optional)

In a large 5-quart saucepan with a tight-fitting lid (that will be used later), cook the bacon over medium heat, uncovered, stirring until crispy, about 5 minutes. With a slotted spoon, transfer to a paper towel to drain. Set aside.

Add onion; stir until golden, about 1 minute. Add mushrooms; cover. Cook until juices have evaporated, about 20 minutes.

Stir in tomato paste, thyme and 2 cups water until combined; cover. Cook until sauce has thickened, 10 to 15 minutes. Stir in parsley and vinegar. Add bacon, reserving some for garnish, if desired.

Meanwhile, cook pasta until al dente, according to package instructions. Drain and return to pot.

To serve, toss pasta with ragout. Garnish with reserved bacon and shaved Parmesan, if desired.


courtesy of: Missoulian, Montana Life: Foods. Associated Press. Wednesday, January 11, 2006, p. C2

254. BACON and SQUASH CASSEROLE

serves 6


1 pound bacon
2 tablespoons butter
4 pounds summer squash
2 eggs, beaten
1 teaspoon salt
1/2 cup heavy cream
Freshly ground pepper

In a heavy skillet, cook bacon until crisp. Remove and drain. Peel the squash, remove seeds and fibers, and cut into 3 inch pieces. Cook the squash in boiling salted water for 20 to 25 minutes or until tender. Remove and drain squash. Sauté the squash over medium heat in the butter. Stir in salt and a few grindings of pepper. Remove from heat and mix in eggs and cream. Crumble the bacon and stir 1/2 of it into the squash mixture. Spoon into a souffle dish and bake at 350°F for 10 minutes. Sprinkle the top with the remaining crumbled bacon.


courtesy of: North Carolina Pork Council, Raleigh, North Carolina

253. ROAST PIGEON with BACON

1 pigeon
1 lemon
2 slices fat bacon
parsley
1 cup red wine (or cider, beer, orange juice, tomato juice, stock)
water
salt and pepper

Cook bacon until crisp, and then remove it until time to serve it alongside, over, or even under the little bird. See that the bird is well plucked, and rub her thoroughly with a cut lemon and the seasoning. Push the parsley into the belly. Braise well in the hot fat.

Add the liquid, put on the lid quickly, and cook slowly for about 20 minutes, basting two or three times. If you are going to eat the bird cold, put into a covered dish so that it will not dry out. [And if hot, make a pretty slice of toast for each bird, butter it well (or spread it with a bit of good pate de fois for Party!), and place the bird upon it. Swirl about one cup of dry good wine and 2 tablespoonfuls butter in the pan, for 4 birds, and spoon this over each one immediately, and serve.]


courtesy of: “How to Make A Pigeon Cry,” How to Cook a Wolf, by M.F.K. Fisher, 1942.

252. BACON BUTTER

makes ½ to 2/3 cup


½ cup butter, softened
¾ teaspoon prepared mustard
4 slices of bacon, crisp-cooked and crumbled

Cream butter till light. Blend in mustard and bacon.


courtesy of: Better Homes and Gardens New Cook Book, Better Homes and Gardens. Des Moines, Iowa: Meredith Press (date unknown). p. 310.

251. ARUGULA SALAD with FRESH FIGS, GORGONZOLA, and BACON

serves 6


3 slices of bacon, cut in half crosswise
¼ cup balsamic vinegar
2 teaspoons Dijon mustard
1 shallot, finely chopped
Kosher salt and freshly ground black pepper
½ cup virgin olive oil
12 small fresh figs
6 oz. Gorgonzola or other blue cheese
1 large bunch arugula, tough stems removed, washed and dried well, about 6 cups
1 medium red onion, very thinly sliced


Cook the bacon in a skillet over low heat until crispy, turning it occasionally to brown it on both sides. Drain the bacon on paper towels.

In a small bowl, combine the vinegar, mustard, and shallot, and season with salt and pepper to taste. Whisk the olive oil in a steady stream until it’s all incorporated and an emulsion forms.

Heat the broiler.

Cut the figs in half lengthwise. Make a little indentation with your thumb, and press some blue cheese into the indentation. Put the stuffed figs, cheese side up, on a nonstick baking sheet. Broil until the figs are warmed through and the cheese begins to melt, 1 to 2 minutes.

Toss the arugula and onion together in a bowl. Add just enough dressing to coat lightly, reserving at least one tablespoon of the dressing. Divide the greens among six plates. Use a spatula to remove the figs from the baking sheet and divide the figs among the plates. Drizzle the salads with the remaining vinaigrette. Top each salad with a piece of bacon and serve immediately.


courtesy of: Bistro Cooking At Home, by Gordon Hamersley. New York: Broadway Books, 2003, p. 38.

250. PORCINI and BACON SAUCE

addendum to recipe #239

makes about 2¼ cups


2 ounces dried porcini mushrooms
2 cups boiling water
1/4 pound sliced bacon, chopped
9 garlic cloves, sliced
2 shallots, thinly sliced
1 pound button mushrooms, sliced
3 cups dry red wine
4 cups low-salt chicken broth
1 cup beef broth
1 large fresh rosemary sprig
Reserved roasting pan with juices
1/4 cup (1/2 stick) chilled butter, diced


Place porcini mushrooms in small bowl; add 2 cups boiling water. Let soak until mushrooms soften, at least 30 minutes and up to 2 hours. Strain, reserving mushrooms and liquid separately.

Sauté bacon in large saucepan over medium heat until golden. Add garlic and shallots; sauté 3 minutes. Add fresh mushrooms; sauté 8 minutes. Transfer half of mushrooms to bowl; reserve.

Add drained porcini and wine to pan. Boil 15 minutes. Mix in all broth. Add porcini liquid, leaving sediment behind. Return mixture to boil, reduce heat, and simmer until mixture is reduced to 5 cups, about 1 hour 30 minutes. Skim fat from top; add rosemary. Simmer 3 minutes; discard rosemary. (Can be made 2 days ahead. Cover mushroom-wine mixture and reserved mushrooms separately; chill.)

Place reserved roasting pan over 2 burners. Add mushroom-wine mixture and bring to boil, scraping up browned bits. Strain back into same saucepan, pressing out all liquid. Simmer over medium heat until reduced to 2 cups, about 5 minutes. Mix in reserved mushrooms from bowl. Whisk in butter. Season with salt and pepper.


courtesy of: Bruce Aidells and Nancy Oakes / Bon Appétit, December 2005

249. BACON-WRAPPED VEAL TENDERLOIN with CREAMY BLACK-EYED PEAS, SHIITAKE MUSHROOMS, and WARM FRISEE

makes 6 servings

6 five-ounce portions veal tenderloin (veal chop with bone cut off is cheaper but more fatty and not quite as tender)
8 slices smoked bacon
olive oil as needed
1 yellow onion, minced
1 large carrot, minced
2 stalks celery, minced
6 cups frozen black-eyed peas or 3 cups dried black-eyed peas
1/2 cup dry white wine
5 cups water
1 bay leaf
1/2 bunch fresh thyme
2 cups heavy cream
salt and pepper to taste
1 cup shiitake mushrooms, sliced
2 tablespoons balsamic vinegar
2 cloves garlic, minced
1 red bell pepper, diced
1/8 cup fresh tarragon, picked
zest of one lemon
1/2 head frisée lettuce, washed and picked


Take six pieces of veal tenderloin and six pieces of the smoked bacon and wrap the outside of the meat with the bacon. Secure the bacon around the veal by tying the butcher's twine around the bacon. Reserve the veal for later cooking.

In a medium saucepot over moderate heat, add approximately 2 tablespoons of olive oil. Once the olive oil is lightly smoking, add the remaining 2 pieces of sliced bacon, onion, carrot, and celery. Lightly sauté until the onions become translucent.

Once the onions are translucent, add the black-eyed peas and lightly toast them for about 3 minutes. Add the 1/2 cup of white wine and reduce it until it has evaporated.

Add the water, bay leaf, and thyme and bring to a simmer. (Its very important not to boil the beans, boiling will cause the beans to break apart.) Simmer the beans until tender, about 1 1/2 hours or more (for the dried ones).

Once the beans are tender, strain them through the colander, saving the liquid, and cool. Discard the bay leaf and thyme.

Take the remaining bean cooking liquid and place it in a small sauce pot and reduce by half. Once reduced, add the heavy cream and reduce another half. (The bean cooking liquid makes the sauce for the dish.)

Season the reserved veal with salt and pepper to taste and sear in a medium sauté pan on high heat. Once all sides are seared, reduce heat to low and cook to desired temperature, about 6 minutes to a side for medium. Turn once after searing. Reserve.

In a medium sauté pan on high, heat a small amount of olive oil until lightly smoking. Add the shiitake mushrooms and sauté until soft. Add balsamic vinegar to the mushrooms and reserve.

Take the cooked black-eyed peas and sauce mixture and place in a medium sauté pan. Heat on low heat, then add the garlic, red bell pepper, tarragon leaves, and lemon zest. Season with salt and pepper to desired taste and reserve.

Lightly warm very briefly the frisée greens in a medium sauté pan with a small amount of olive oil and season with salt and pepper to taste. Do just before serving or it will wilt. Reserve.

Assembly: Place the black-eyed pea mixture in the center of the plate with a small amount of liquid with the beans, being careful not to flood the plate with sauce. Then place the shiitake mushrooms on top of the beans. Next place the veal tenderloin atop the shiitakes and garnish the veal with the warm frisée greens.

Note: For ease of your preparation, the beans and the sauce may be made a day ahead and refrigerated until needed.


courtesy of: Dallas Wine and Food Festival / Texas Monthly, April 2002

248. HERB-BASTED CHICKEN with PEARL BARLEY, BACON, and ROOT VEGETABLE PILAF

makes 4 servings


Pilaf
2 cups water
1/2 teaspoon salt
1 cup pearl barley, rinsed, drained
6 ounces bacon, diced
1 shallot, minced
1 1/4 cups 1/4- to 1/3-inch cubes peeled root vegetables (such as celery root, carrot, turnip, rutabaga, and/or butternut squash)
Pinch of sugar
2 teaspoons fresh lemon juice
1/2 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh rosemary

Chicken
6 tablespoons canola oil
4 large chicken breast halves with skin and bones
2 tablespoons (1/4 stick) butter
1/2 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh rosemary


For pilaf:
Bring 2 cups water and salt to boil in medium saucepan. Mix in barley. Cover pan, reduce heat to medium, and simmer until barley is tender, about 30 minutes. Drain barley.

Sauté bacon in large pot over medium heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels. Pour off all but 2 tablespoons drippings from pot. Add shallot; stir 30 seconds. Add cubed vegetables and sugar; sauté 6 minutes. Add barley, lemon juice, and herbs; stir 2 minutes. Mix in bacon; season with salt and pepper. (Can be made 1 hour ahead. Let stand at room temperature. Cover and place in oven to rewarm while chicken roasts, adding water by tablespoonfuls to moisten if dry.)

For chicken:
Preheat oven to 350°F. Heat oil in large ovenproof skillet over medium-high heat. Sprinkle chicken with salt and pepper. Place chicken, skin side down, in skillet. Cook until skin browns, about 7 minutes. Add butter and herbs to skillet; stir to blend. Turn chicken skin side up. Place skillet in oven; roast chicken until cooked through, basting occasionally with herb butter, about 20 minutes.

Divide pilaf among 4 plates; top with chicken. Spoon pan juices over.


courtesy of: Bon Appétit, January 2006

247. SWISS MUSTARD EGGS and BACON

1 English Muffin, toasted
3 eggs
1/4 cup grated Swiss cheese
2 tablespoons milk
1 tablespoon stone-ground mustard
1 tablespoon grated parmesan
2 strips bacon
1/8 teaspoon pepper

Mix eggs with milk, mustard, and pepper, using wire whisk. Cook bacon till crisp, crumble and set aside. Spread muffin with butter and toast under broiler. Melt 1/2 tbls butter in skillet. Add egg mixture and scramble. When almost done add Swiss cheese and bacon. Cook till cheese melts. Place muffin on plate, spoon eggs onto both halves, sprinkle with the parmesan. Garnish plate with quartered tomato.


courtesy of: Amber House Bed & Breakfast, 1315 22nd Street, Sacramento, California 95816, 916-444-8085

246. TANGY BACON TORTILLA ROLL-UPS

makes 4 dozen roll-ups


1 lb. sliced bacon
6 flour tortillas
1 package (8 oz.) light cream cheese, softened
2 tablespoons Chinese-style mustard
3 tablespoons + 1 teaspoon creamed horseradish
1/2 lb. spinach, washed and stems removed
4 medium tomatoes


In a large skillet, fry 4-6 strips of bacon until crisp. Remove bacon to paper towel to drain. Repeat until all bacon is fried. Crumble.

In a mixing bowl, combine cream cheese, mustard and horseradish. Spread an equal amount of cream cheese mixture onto one side of each tortilla. Cover 3/4 of each tortilla with spinach leaves and tomato slices leaving 1/4 of each tortilla with cream cheese mixture exposed.

Divide bacon equally on each tortilla. Roll up tightly beginning with side covered with spinach and ending with cream cheese mixture. Wrap individually with plastic wrap. Refrigerate overnight. When ready to serve, cut into 1 inch slices.


courtesy of: Jones Dairy Farm, 800 Jones Avenue, P.O. Box 808, Fort Atkinson, WI 53538-0808, 800-563-1004

245. BACON-HOMINY SCRAMBLE

makes 6 servings


4 slices of bacon
1 lb. (4 oz. can) golden hominy
4 eggs
½ teaspoon salt
dash pepper

Cook bacon till crisp; drain, reserving 2 tablespoons drippings. Lightly brown hominy, drained, in reserved drippings. Beat together eggs, salt, and dash pepper. Add to hominy and cook till eggs are just set, stirring frequently. Season with salt and pepper. Crumble bacon over top.


courtesy of: Better Homes and Gardens New Cook Book, Better Homes and Gardens. Des Moines, Iowa: Meredith Press (date unknown). p. 266.

244. RED and GREEN CABBAGE SLAW with BACON

serves 6 to 8


½ medium red cabbage (about 1 lb.), finely shredded
¼ medium green cabbage (about ½ lb.), finely shredded
½ lb. smoked bacon (about 8 strips), cut into ¼-inch pieces
1 teaspoon caraway seeds (optional)
3 tablespoons olive oil
1 garlic clove, minced
¼ cup plus 3 tablespoons cider vinegar
2 teaspoons sugar
2½ teaspoons coarse salt
freshly ground pepper
1 Granny Smith apple (optional)

Toss the cabbages together in a large bowl; set aside. Cook bacon in a medium skillet over medium heat, stirring occasionally, until crisp, about 5 minutes. Transfer with a slotted spoon to paper towels to drain; set aside. Pour off all but about 1 tablespoon fat from skillet.

Add caraway seeds to skillet, if desired; cook over medium heat, shaking skillet often, until seeds begin to pop, about 1 minute. Add oil and garlic; cook, stirring, 10 seconds (do no let garlic brown). Remove from heat, and pour in vinegar. Add sugar and salt; stir until dissolved. Pour dressing over cabbage. Season with pepper. Toss thoroughly. Let stand at least 1 hour, or refrigerate, covered, overnight.

Just before serving, cut apple into ¼-inch thick wedges or matchsticks, if desired. Add to dressed cabbage along with bacon, and toss again.


courtesy of: Martha Stewart Living Annual Recipes 2005, from the editors of Martha Stewart Living. New York: Martha Stewart Living Omnimedia, Inc., 2004. p. 126.

243. BACON-WRAPPED STUFFED BANANA PEPPERS

serves 6


6 to 8 large banana peppers

2 cups shredded sharp cheddar cheese

1 small tomato, diced

1 medium onion, diced

½ small green bell pepper, diced

1 to 2 jalapeno peppers, diced

1/8-teaspoon salt

1/8-teaspoon pepper

12 to 16 slices smoked bacon

Cut a slit lengthwise in each banana pepper. Combine cheese and next 6 ingredients in bowl. Spoon mixture evenly into each pepper, and wrap each with 2 bacon slices; secure with wooden picks. Place peppers on rack in a broiler pan.
 Broil 5 ½ inches from heat 4 to 5 minutes on each side or until golden. 



courtesy of: Broadbent Hams, 6321 Hopkinsville Road, Cadiz, KY 42211, 1-800-841-2202

242. POTATO SALAD with PICKLES and BACON

serves 4-6


2 lbs of white new potatoes or Russet potatoes with skins on
3/4 cup sour cream
1/4 cup mayonnaise
1/2 cup thinly sliced green onions
1/2 cup chopped celery
1/4 cup parsley
2 dill pickles, chopped into 1/4 in cubes
6 slices of bacon, cooked and crumbled
Coarse salt
Freshly ground pepper

In a large pot, cover potatoes with salted water. Bring to a boil; reduce heat. Simmer until potatoes are tender when pierced with the tip of a sharp knife, 20-30 minutes. Drain well. Note that you keep the skins on the Russets if you are using those in order for the potatoes to hold their form better while cooking. Once the potatoes have cooled, cut into 3/4 inch chunks (if you are using Russets, carefully remove the skins first).

In a large bowl, whisk together the sour cream, mayonnaise; sprinkle and whisk in some salt and pepper. Add the potatoes and use a rubber spatula to gently fold to combine. Season some more with salt and pepper. Cover; refrigerate for at least 1 hour and up to one day.

When preparing to serve, gently fold in the rest of the ingredients - green onions, celery, parsley, pickles, and bacon. Salt and pepper to taste. Garnish with a few sprigs of parsley.


courtesy of: Elise Bauer, www.elise.com

241. CHIPOTLE TOFU GUACAMOLE BACON WRAPS

serves 4


2 ripe, medium avocados
1/4 cup minced red onion
2 tablespoons lime juice
1 canned chipotle in adobo sauce, finely chopped
3/4 teaspoon salt
1/2 teaspoon ground cumin
6 ounces tofu, cut into 1/4-inch dice
Four (10-inch) flour tortillas
4 green lettuce leaves
1 medium tomato, diced
4 slices bacon, fried until crisp and drained on paper towels

Slice the avocados in half the long way to reveal the large pits. Remove the pits, scoop out the flesh, and place it in a large bowl along with the onion, lime juice, chipotle, salt, and cumin. Mix well with a fork until the avocado is mashed and the mixture is well blended. Add the tofu and stir until well combined.

Warm the tortillas in a microwave set on high for 10 seconds or until soft. Top each tortilla with one lettuce leaf, 1/4 of the guacamole mixture (about 1/2 cup), and 1/4 of the tomatoes (about 2 tablespoons). Crumble one strip of bacon over each.
Fold the sides of one tortilla up and towards the center. Fold the bottom up to cover the filling and the “side wings,” then roll up to encase the filling completely, making a neat packet. Repeat with the remaining tortillas. Wrap each one tightly in plastic wrap and refrigerate until ready to serve.


courtesy of: Bruce Weinstein and Mark Scarbrough / The Solae Company

240. ALMOND and BACON PINE CONES

1 1/4 cup whole natural almonds
1 (8-oz.) package cream cheese, softened
1/2 cup mayonnaise
5 crisply cooked bacon slices, crumbled
1 tablespoon green onion, chopped
1/2 teaspoon dill weed
1/8 teaspoon pepper

Bake almonds on cookie sheet for 15 minutes at 300 degrees, stirring often. Cream mayonnaise and cream cheese. Add bacon, onion, dill and pepper; mix well. Cover and chill overnight. Form cheese mixture into 2 pine cone shapes on serving platter and beginning at narrow end, press almonds at slight angle into cheese mixture in rows. Continue overlapping rows until all cheese is covered. Garnish with artificial pine sprigs. Serve with crackers.


Janda Mueller, for S. Wallace Edwards & Sons, Inc., 11455 Rolfe Highway, PO Box 25, Surrey, Virginia, 23883

239. STANDING RIB ROAST with PORCINI and BACON SAUCE

makes 12 servings


6 large garlic cloves
3 tablespoons fresh thyme leaves
2 1/2 tablespoons olive oil
2 tablespoons coarse kosher salt
1 tablespoon coarsely ground black pepper
1 8 1/2- to 9-pound beef rib roast
Porcini and Bacon Sauce (see below)


With processor running, drop garlic through feed tube and chop finely. Scrape down bowl. Add thyme, oil, salt, and pepper; blend to paste. Pat roast dry with paper towels. Place roast, bone side down, in roasting pan. Cut several shallow slits in fat. Press some garlic paste into slits. Rub remaining garlic paste all over roast. (Can be prepared 1 day ahead. Cover with plastic wrap and chill. Uncover and let stand at room temperature 2 hours before roasting.)

Position rack in bottom third of oven and preheat to 450°F. Roast beef 20 minutes. Reduce oven temperature to 350°F. Roast until thermometer inserted into beef from center of top registers 125°F to 130°F for medium-rare, about 1 hour 50 minutes. Transfer to platter; reserve roasting pan with juices for Porcini and Bacon Sauce.

Let roast stand at least 20 minutes and up to 1 hour. Serve roast with sauce, horseradish cream, and popovers.

Meat tip: Buy the best beef you can afford — at least USDA Choice, preferably USDA Prime — and let it marinate up to 36 hours in the garlic-herb paste. Premium-grade roasts can be ordered for you by any supermarket meat department.

**

Porcini & Bacon Sauce:

makes about 2¼ cups


2 ounces dried porcini mushrooms
2 cups boiling water
1/4 pound sliced bacon, chopped
9 garlic cloves, sliced
2 shallots, thinly sliced
1 pound button mushrooms, sliced
3 cups dry red wine
4 cups low-salt chicken broth
1 cup beef broth
1 large fresh rosemary sprig
Reserved roasting pan with juices
1/4 cup (1/2 stick) chilled butter, diced


Place porcini mushrooms in small bowl; add 2 cups boiling water. Let soak until mushrooms soften, at least 30 minutes and up to 2 hours. Strain, reserving mushrooms and liquid separately.

Sauté bacon in large saucepan over medium heat until golden. Add garlic and shallots; sauté 3 minutes. Add fresh mushrooms; sauté 8 minutes. Transfer half of mushrooms to bowl; reserve.

Add drained porcini and wine to pan. Boil 15 minutes. Mix in all broth. Add porcini liquid, leaving sediment behind. Return mixture to boil, reduce heat, and simmer until mixture is reduced to 5 cups, about 1 hour 30 minutes. Skim fat from top; add rosemary. Simmer 3 minutes; discard rosemary. (Can be made 2 days ahead. Cover mushroom-wine mixture and reserved mushrooms separately; chill.)

Place reserved roasting pan over 2 burners. Add mushroom-wine mixture and bring to boil, scraping up browned bits. Strain back into same saucepan, pressing out all liquid. Simmer over medium heat until reduced to 2 cups, about 5 minutes. Mix in reserved mushrooms from bowl. Whisk in butter. Season with salt and pepper.


courtesy of: Bruce Aidells and Nancy Oakes / Bon Appétit, December 2005

238. APPLE BACON CHUTNEY

Great with waffles or pancakes


3/4 cup apple cider vinegar
1 1/2 cups brown sugar
1 1/2 cups diced smoked bacon
1/2 cup apple cider
3 tart green apples, peeled, cored and diced
1/4 cup fresh orange juice

In a large saucepan, combine the vinegar, cider and brown sugar. Cook over high heat until bubbly, stir the first 30 seconds to dissolve sugar. Turn down heat to medium and continue to cook for 15 minutes. In a small skillet, cook the diced bacon over medium heat until crisp. Drain bacon. Add bacon, apples and orange juice to the vinegar mixture. Bring back to a boil and cook for 30 minutes more. Serve warm over waffles or pancakes.


courtesy of: Lanier Publishing, Petaluma, California

237. HANGOVER SOUP

makes 6 servings


1/2 lb. Polish sausage, thinly sliced
2 slices bacon
1 onion, diced
1 green bell pepper, seeded and chopped
4 cups beef broth
1 can (16 oz.) can sauerkraut, rinsed and drained
1 cup fresh mushrooms, sliced
2 ribs celery, sliced
2 tomatoes, diced
2 tsp. paprika
1 tsp. caraway seeds
To make roux: 1/2 cup sour cream + 2 TB flour


In a Dutch oven; saute the sausage and bacon until sausage is brown and bacon is crisp. Remove from pan, drain and set aside. Crumble bacon.

Add to the pan drippings, onion and green pepper; saute until tender but not browned. Drain off fat and return to the pan.

Add the cooked sausage and bacon, beef broth, sauerkraut, mushrooms, celery, tomatoes, paprika and caraway seeds.

Bring to a boil, reduce heat to low, cover and simmer for 45 minutes.

Mix roux. Gradually whisk about 1 cup of the hot soup into the roux mixture. Pour roux mixture into the Dutch oven, stirring constantly.

Simmer and stir until thickened and bubbly. Serve with crusty bread.


courtesy of: Joanie Grow, Kennewick, Washington

236. CHICKEN, BACON, and PIG’S TROTTER

serves four


3 pig’s trotters
2 carrots, peeled
1 whole head of garlic, skin on
2 onions, peeled and halved
a bundle of fresh herbs tied together
2 bay leaves
2 stalks of celery, chopped
1 leek, cleaned
12 black peppercorns
1 bottle of red wine
2 quarts chicken stock
duck fat or unsalted butter
1 lb. smoked streaky bacon, rind removed in one piece, rolled and tied, and bacon cut into chunks
12 shallots, peeled
1 chicken, cut into serving pieces and seasoned with salt and freshly ground black pepper


In a pan place the trotters, carrots, garlic, onions, herb bundle, bay leaves, celery, leek, and peppercorns, cover with wine and chicken stock, cover with the lid, and place in a medium 350 degree oven for 3 hours until the trotters are thoroughly cooked. Remove the trotters from the pan and allow to cool until handleable. Strain the remaining liquor into a clean pan, discard the vegetables, and place on the heat. Bring to a simmer and allow to reduce. Meanwhile your trotters have cooled, so pluck the skin and flesh off the bones and add this to your simmering sauce, and cook for 1 hour. Then get a frying pan hot, add duck fat or butter and brown the bacon rind and shallots, and add these to your simmering pot (do not clean the frying pan); let this all cook together for a further 30 minutes.

Meanwhile, in the frying pan you have kept, brown your pieces of chicken. Place the chicken in an ovenproof dish, then pour over it the trotter skin and meat, chunks of bacon, shallot-rind mixture, and the juice. Check for seasoning, as the bacon will give saltiness. Cover and place in a hot 425 degree oven for 40 minutes, then uncover for 10 minutes more. When it’s ready, serve straightaway with mashed potatoes. A delicious extra for dipping in the sauce is triangles of white bread fried in duck fat.


courtesy of: The Whole Beast: Nose to Tail Eating, by Fergus Henderson. New York: Harper Collins/Ecco, 2004, p. 114.

235. SHRIMP, EGG, BACON and RICE PIE

makes 6 to 8 servings


1 lb. small fresh shrimp
6 strips lean bacon
3 large ripe tomatoes, peeled, seeded, and coarsely chopped (juices included)
1 tablespoon Worcestershire sauce
salt and black pepper to taste
1 cup cooked long-grain rice (not quick-cooking)
4 large hard-boiled eggs, sliced
1 cup dry bread crumbs
3 tablespoons butter

Place the shrimp in a pot with enough water to cover, bring to a boil, and remove from the heat. When cool enough to handle, shell and devein the shrimp and set aside.

In a medium-size skillet, fry the bacon till crisp, drain on paper towels, and crumble.

Meanwhile, in a medium-size mixing bowl, combine the tomatoes with their juices and the Worcestershire, season with salt and pepper, mix well, and set aside.

Preheat the oven to 350 degrees. Butter a 2-quart casserole.

Spoon two-thirds of the tomatoes over the bottom of the prepared casserole. Arrange the shrimp evenly over the tomatoes, layer the rice over the tomatoes, layer the egg slices over the rice, sprinkle the crumbled bacon evenly over the eggs, and spoon the remaining tomatoes evenly over the top.

In a small mixing bowl, toss the bread crumbs with the butter, spoon evenly over the top of the casserole, and bake till golden brown, 20 to 25 minutes.


courtesy of: Crazy for Casseroles: 275 All-American Hot-Dish Classics, by James Villas. Boston: Harvard Common Press, 2003. p. 63.

234. BACON and SMOKED OYSTERS

2 cans smoked oysters
1/4 cup light vegetable oil
1/2 lb bacon
3 tablespoons minced garlic
toothpicks

Cut bacon strips in thirds. Wrap a bacon slice around each oyster and place a toothpick through to hold it in place. In a medium skillet heat oil and garlic. Cook wrapped oysters in oil until bacon is crisp. Remove from pan and place on a paper towel to drain.


courtesy of: KPAX-Missoula, Montana's News Station

233. PASTA with BRUSSEL SPROUTS and BACON

serves 4


6 oz. bacon (about 7 slices), cut into ¾-inch pieces
up to ¼ cup extra-virgin olive oil
2 large garlic cloves, minced
4 large shallots, cut into thin rounds
1¼ lb. brussel sprouts, trimmed and halved (quartered if large)
1¼ cups homemade or low-sodium store-bought chicken stock
coarse salt and freshly ground pepper
12 oz. rigatoni pasta
½ cup freshly grated Parmesan cheese, plus more for serving
1/3 cup coarsely chopped fresh large sage leaves (about 20 leaves)

Heat a dry large skillet over medium heat. Add bacon; cook, stirring occasionally, until crisp, 5 to 7 minutes. Using a slotted spoon, transfer to a paper towel-lined plate to drain. Add enough oil to bacon fat in skillet to total 2 tablespoons. Add garlic, shallots, and sprouts; cook, stirring occasionally, until pale golden, about 3 minutes. Add stock; season with salt and pepper. Cook until most of the liquid has been absorbed and sprouts are tender, 10 to 12 minutes.

Meanwhile, bring a large pot of water to a boil; add 1 tablespoon salt and the pasta. Cook according to package directions until al dente. Drain, reserving ½ cup cooking liquid; return pasta to pot.

Stir in sprouts mixture, reserved ½ cup cooking liquid, and cheese. Drizzle with 2 tablespoons oil; add sage and bacon. Toss until combined. Serve with more cheese.


courtesy of: Martha Stewart Living Annual Recipes 2005, from the editors of Martha Stewart Living. New York: Martha Stewart Living Omnimedia, Inc., 2004. p. 261.

232. SMOKED BACON and CHICKEN COBB SALAD

serves 4 to 6

1 lb. bacon, diced, fried and drained
1 lb. chicken breast, skinned, in ½-inch cubes
1 large head red leaf lettuce, shredded
Dice in ¼-inch cubes: 1 large tomato, 1 red bell pepper, 1 green bell pepper
¼ pound blue cheese, crumbled (about 1 cup)

Dressing:
2/3 cup extra virgin olive oil
3 tablespoons balsamic or red wine vinegar
1 teaspoon sugar
1/8 teaspoon salt
freshly ground black pepper to taste

Whisk dressing ingredients together in small bowl. In large bowl, toss shredded lettuce with dressing mixture. Divide lettuce onto 4 or 6 plates.

Arrange (in this order): chicken, green and red peppers, bacon pieces, cheese and tomatoes in strips across lettuce and serve.


courtesy of: Nueske Applewood-Smoked Meats, Rural Route #2, P.O. Box D, Wittenberg, WI 54499, 1-800-392-2266, Service: 1-800-720-1153

231. QUINOA STUFFING with BACON and NUTS

makes enough to stuff a 6- to 8-pound bird

time: 30 minutes


½ lb. bacon
2 cups chopped onion
1 teaspoon minced garlic
1 recipe basic quinoa, about 2 cups (see QUINOA)
½ cup pine nuts or walnuts
½ cup white wine (preferred), chicken, beef, or vegetable stock, or water
1½ teaspoons fresh thyme leaves or about ¾ teaspoon dried thyme, or 1 teaspoon fresh or dried rosemary or winter savory
1 bay leaf
salt and freshly ground black pepper

QUINOA
1 cup quinoa, rinsed in several changes of water
2 cups water, plus ¼ cup if needed
salt and freshly ground black pepper to taste

For Quinoa:

Combine the quinoa, water, salt, and pepper in a medium saucepan and turn the heat to high. Bring to a boil, cover, lower the heat, and simmer gently for about 15 minutes.

If all the water has been absorbed but the quinoa is not tender, add ¼ cup water and continue to cook until tender. If any water remains, remove the lid and raise the heat a bit. Cook, stirring, until the water evaporates.


For Stuffing:

If using slab bacon, cut it into ½-inch cubes. Cook the bacon cubes or strips in a large skillet over medium heat, stirring or turning, until crisp but not burned. Remove the bacon with a slotted spoon and drain all but 3 tablespoons of the fat from the skillet.

Still over medium heat, add the onions and cook, stirring, until softened, about 5 minutes; add the garlic, quinoa, nuts, liquid, thyme, bay leaf, and bacon (crumble if using strips).

Cook for 2 minutes, stirring. Season to taste with salt – you may not need any – and pepper, and remove from the heat. Cool to room temperature, remove and discard the bay leaf, then stuff the bird and roast it.


courtesy of: How To Cook Everything: Simple Recipes for Great Food, by Mark Bittman. New York: MacMillan, 1998. p. 196

230. CHRISTMAS BRUNCH CASSEROLE

1 pound bacon
1 tablespoon butter
2 onions, chopped
2 cups fresh sliced mushrooms
4 cups frozen hash brown potatoes, thawed
1 teaspoon salt
1/4 teaspoon garlic salt
1/2 teaspoon ground black pepper
4 eggs
1 1/2 cup milk
1 pinch dried parsley
1 cup shredded Cheddar cheese

Preheat oven to 400 degrees F. Grease a 9x13 inch casserole dish.

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.

In a separate skillet, melt the butter and fry onions and mushrooms until tender. Place potatoes in bottom of prepared dish.

Sprinkle with salt, garlic salt, and pepper. Top with bacon, then onions and mushrooms.

In a large bowl, beat eggs with milk and parsley. Pour over casserole. Top with grated cheese. Cover and refrigerate overnight.

Bake in preheated oven for 1 hr or until set. If preparing and baking the same day, cook for 45 minutes.


courtesy of: Travis and Jenn Bartimus / cdkitchen.com

229. ZUCCHINI, BACON, and GRUYERE QUICHE

makes 6 to 8 main-course servings


1 (9-inch) refrigerated pie dough round (from a 15-oz package)
1/4 lb sliced bacon, coarsely chopped
2 medium zucchini (3/4 lb total), halved lengthwise, then cut crosswise into 1/8-inch-thick slices
1/2 teaspoon salt
3/4 cup heavy cream
3/4 cup whole milk
1/4 teaspoon black pepper
3 large eggs
2 oz Gruyère, coarsely grated (1 cup)

Special equipment: a 9 1/2-inch deep-dish pie plate


Put oven rack in middle position and preheat oven to 450°F.

Fit pie dough into pie plate and lightly prick all over. Bake according to package instructions, then transfer crust in pie plate to a rack.

Reduce oven temperature to 350°F.

While crust bakes, cook bacon in a 12-inch heavy skillet over moderately high heat, stirring occasionally, until just crisp, about 6 minutes. Transfer bacon with a slotted spoon to a paper-towel-lined plate, reserving fat in skillet.

Add zucchini and 1/4 teaspoon salt to fat in skillet and sauté over moderately high heat, stirring frequently, until zucchini is tender and starting to brown, about 5 minutes, then transfer with slotted spoon to a plate.

Heat cream, milk, pepper, and remaining 1/4 teaspoon salt in a 1- to 2-quart saucepan until mixture reaches a bare simmer, then remove from heat.

Whisk together eggs in a large heatproof bowl, then gradually whisk in hot cream mixture until combined. Stir in bacon, zucchini, and cheese and pour into piecrust. Bake until filling is just set, 25 to 30 minutes. Transfer quiche in pan to rack to cool slightly, about 20 minutes.


courtesy of: Gourmet ("Quick Kitchen"), December 2005

228. MAMAN’S SOUPE DE LEGUMES aux LARDONS

a.k.a. Mom’s vegetable soup with bacon

serves 6


4 slices of thickly-cut bacon, cut in 1" strips
½ green cabbage, minced
4 medium-size carrots, cubed
2 medium-size turnips, peeled and cubed.
4 medium-size potatoes, peeled and cubed
2 leeks (white and light green parts only), cut in 1" strips
! ½ cups of green beans, cut in 1" pieces
2 stalks of celery
1 large onion, minced
1 can (35 oz.) Italian tomatoes, cut up in small pieces (save the juice)
4 escarole leaves, chopped
2 Bay leaves
A few sprigs of parsley, minced.
2 cups of chicken broth
7 cups of water
Pinch of thyme
3 Tbsp olive oil and 1 Tbsp butter
The crust from a piece of fresh Parmesan cheese
Salt and pepper to taste (check first because of the bacon)

In a large pot, cook the bacon until it’s done but not crisp. Set aside. Drain the bacon fat and wipe the pot with a paper towel. Add the olive oil and butter in the pot. Heat over medium heat until the butter is melted. Add the onion and the leeks and cook until softened but not browned. Add the rest of the vegetables, herbs and seasonings along with the cheese crust and the bacon. Then add liquids. Bring to a boil then reduce the heat and simmer gently for 2 hours. Remove the bay leaves and serve.

NOTE: You may leave the bacon fat if you want, but depending how much has accumulated, you may want to decrease the amount of olive oil.


courtesy of: Christiane Heggan, Medford, New Jersey

227. CRAN-BRIE-BACON SALAD with GREEN MOUNTAIN DRESSING

makes 6 servings


8 oz Brie cheese
6 sheets phyllo dough
Cooking spray
2 slices bacon, chopped
2 tablespoons minced shallots
1 cup plain nonfat yogurt
1/4 cup pure maple syrup
4 teaspoons lemon juice
1/2 teaspoon salt
2 (10 oz) bags baby salad greens
3/4 cup dried sweetened cranberries
1/2 cup toasted walnut halves

Heat oven to 400°F. Slice Brie into 6 equal portions. Spray 1 sheet phyllo with cooking spray. Fold in half from 1 short end and spray. Fold in half again from 1 short end and spray. Place 1 portion of brie near bottom of 1 short side; fold in sides then roll up to form a cylinder; spray. Place on a small-sprayed baking sheet and bake until golden brown, 10 – 12 minutes.

Meanwhile, in a small skillet, cook bacon until crisp; drain. Discard all but 1 teaspoon fat and sauté shallots until tender, 3-4 minutes. Remove from heat and stir in the yogurt, maple syrup, lemon juice and salt. Toss salad greens with enough dressing to coat and divide among 6 salad plates. Place a Brie packet on each and sprinkle with bacon, cranberries and walnuts.


courtesy of: Julie DeMatteo, Clementon, New Jersey / Stonyfield Farm Cooking Contest

226. BACON TORTILLA ROLLS

1 cup mayonnaise
1 cup sour cream
bacon
2 packages frozen chopped spinach (cooked and drained)
1/2 package Ranch House dry dressing (buttermilk)
flour tortillas

Mix all of the above (except tortillas) at least 2 hours in advance. Roll the mixture in tortillas. Put in refrigerator at least 2 hours before slicing. Slice about ¼" thick.


courtesy of: Bonnie Anderson, Mt.Juliet, TN / KOA - Campgrounds of America

225. RABBIT WRAPPED in FENNEL and BACON

makes one rabbit (see note)


1 whole wild or tame rabbit
a healthy splash of extra-virgin olive oil
sea salt and freshly ground black pepper
a bundle of the stems of dried fennel (which can be obtained from good food shops, or you can pick and dry them yourself)
20 slices smoked streaky bacon
4 heads of garlic, skin on
1/4 bottle of white wine
2 cups chicken stock

Splash and rub your rabbit with oil, season enthusiastically with salt and pepper, then surround with the dried fennel from end to end and tummy to back (so it starts to look like a scene from The Wicker Man). Hold these in place by wrapping the whole thing in the strips of streaky bacon.

Lay in a deepish roasting pan or dish, nestle the garlic next to the rabbit, pour the wine and stock around it, and roast in a medium to hot 375 degree oven for approximately 1 1/2 hours, depending on the size of the rabbit (tame ones may only take 1 hour); check with a knife in its thigh to see if it is giving. The aim of this dish is a rabbit that's well cooked, but still moist thanks to the insulation we have provided.

When cooked removed the fennel. Unfortunately, it is not edible, but the bacon should be wonderfully crispy. When a cleaver or heavy knife, chop the rabbit into chunks and serve with the garlic and a jug of the juices from the pan.

NOTE: A tame rabbit will certainly feed four. A wild rabbit will feed between two and three, depending on its size.


courtesy of: The Whole Beast: nose to tail eating, by Fergus Henderson. New York: Harper Collins/ECCO, 2004. p. 119.

224. BACON PILAF

makes 4 to 6 servings


2 tablespoons unsalted margarine or butter
2 medium tomatoes, coarsley chopped
1/4 cup sliced green onions
8 slices bacon, cooked crisp and crumbled
1 cup uncooked rice
1 teaspoon no salt added chicken-flavor instant bouillon

Melt margarine in large skillet or saucepan over medium heat. Add tomatoes and green onions; saute for 2 minutes. Stir in 2 cups water and remaining ingredients. Heat to boiling; reduce heat and cover. Simmer about 20 to 25 minutes, or until liquid is absorbed. Fluff rice with fork before serving. Garnish with parsley, if desired.


courtesy of: Great American Brand Name Recipes Cookbook. Lincolnwood, IL: Publications International, Ltd., 1992, p. 220.

223. BITCH BACON BREAD STICKS

30 slices of thinly sliced bacon (about)
box of grissini bread sticks
1/3 cup brown sugar
3 tablespoons chili powder

Preheat the oven to 350 degrees. Wrap a thin slice of bacon around each long, skinny bread stick in a delightful spiral of fat. Mix together brown sugar and chili powder in a long, shallow dish (long enough to lay a bread stick down in) and smash out any lumps with a fork and generally mix it all up real good. Roll each bacon-wrapped bread stick in that hot sugar and set them, one by one, on the rack of a broiler pan, about 1/2 inch apart, and then bake them for about 20 minutes - during which time that sugar will caramelize in the bacon fat and the bacon will turn wonderfully golden. They'll then be loosened with a spatula and cooled on that rack on the counter for a few minutes before they are placed on a serving platter, but that's okay - you want to eat 'em at room temp, anyway.


courtesy of: The Sweet Potato Queens' Big-Ass Cookbook (and Financial Planner), by Jill Conner Browne. New York: Three Rivers Press, 2003. p. 79