383. CHOKKA HERRING with BACON

serves 4


8 (or more) fresh herring
large knob (25g) of butter
2 bacon rashers
1 small onion
1 hard boiled egg, finely chopped
50 g of mushrooms (optional)
3 tablespoons of breadcrumbs
2 tablespoons of cream
Pinch of mixed herbs
Salt
Black pepper

Scale, gut and fillet the fish, wash and dry. Chop the onion and bacon finely. Melt butter in a frypan and fry the bacon over a low heat, stirring to prevent it sticking, for about three minutes. Add the onion and fry until it is soft and transparent.

If using mushrooms, clean and chop them finely. Add them to the pan and stir over medium heat for about 2 minutes.

Remove pan from heat and add breadcrumbs, chopped egg, mixed herbs, and cream. Mix well and season with salt and pepper.

Lay half the fillets on the bottom of a well buttered narrow baking dish. On top of these, make a thick layer of the mixture.

Place the rest of the fillets on top of the mixture and press the resulting 'sandwich' firmly together. Place some small knobs of butter on top and dust the sandwich lightly with salt and pepper.

Place the dish in a moderately hot oven (190 deg C) and cook for about 25 minutes. Serve with boiled potatoes and tomato sauce.


courtesy of: Department of Fisheries, Western Australia, Locked Bag 39, Cloisters Square WA 6850, Australia

382. MACARONI and CHEESE CARBONARA

makes 10 servings


3 1/4 cups large elbow macaroni (about 11 ounces)
12 bacon slices, chopped
3 cups fresh coarse bread crumbs made from French bread (about 4 ounces -- approximately half of an 8-ounce loaf)
1 cup (packed) finely grated Parmesan cheese (about 4 ounces)
1/2 cup chopped fresh Italian parsley
2 garlic cloves, minced
3 tablespoons all-purpose flour
6 cups whole milk
6 large egg yolks
1 1/2 teaspoons salt
3/4 teaspoon ground black pepper
3 1/2 cups (packed) grated Fontina cheese (about 14 ounces)
1 1/4 cups frozen peas

Preheat oven to 350 degrees. Butter a 13-by-9-by-2-inch baking dish. Cook macaroni in a large pot of boiling salted water until just tender but still firm to bite. Drain. Rinse and drain again; set aside.

Cook bacon in large pot, until crisp. Transfer bacon and 1/4 cup pan drippings to large bowl. Add bread crumbs, 1/4 cup of the Parmesan cheese and 1/4 cup of the parsley to bacon; toss to coat.

Add minced garlic to remaining pan drippings in pot and saute over medium heat until fragrant, about 30 seconds. Add flour and whisk 3 minutes. Gradually whisk in whole milk, then egg yolks, salt and pepper. Cook until mixture thickens, whisking constantly, about 12 minutes. Add 2 cups Fontina cheese and remaining 3/4 cup Parmesan cheese; whisk until cheeses melt. Remove from heat. Mix in peas, macaroni and remaining parsley. Stir in remaining Fontina. Transfer mixture to prepared dish. Sprinkle bread crumb mixture over macaroni mixture. Bake just until topping is golden, about 15 minutes. Let stand 15 minutes before serving.


courtesy of: Post-Gazette, Pittsburgh, Pennsylvania

381. BACON CHEESEBURGER CAKE

yields 20 servings


1 (18.25 ounce) package yellow cake mix
1 (13 ounce) package brownie mix
2 (12 fluid ounce) cans vanilla frosting
yellow food coloring
red food coloring
3 vanilla wafer cookies
1 large roll of red fruit leather
4 caramels, with stripes
8 yellow chewy fruit-flavored candy squares
1 (16 ounce) container chocolate frosting
1 large roll of green fruit leather
2 teaspoons sesame seeds

Preheat oven according to instructions on cake mix box; prepare mix. Grease and flour a 9 inch pan, and a shallow metal bowl at least 9 inches in diameter. Fill the 9 inch cake pan 2/3 full with cake batter; pour the remaining batter into the prepared metal bowl (this will be the top of your "bun"). Bake according to directions, remove from pans, and cool on a wire rack.

Grease and flour a 9 inch pan. Prepare brownie batter, and bake according to instructions on box. Remove from pan, and cool on a wire rack. Shave off the sharp edges of the brownie, making it resemble a hamburger patty.

Place 1/4 cups of vanilla frosting in a heavy duty plastic sandwich bag, and color with yellow food coloring to make your mustard. Repeat a second time using the red food coloring to make your ketchup. Place remaining frosting in a bowl, and color with a mix of red and yellow food coloring until you arrive at the color of a hamburger bun.

Cut the cookies in half and wrap with pieces of red fruit leather to create your tomatoes. Unwrap the caramels, and heat in microwave for 10 to 15 seconds to slightly soften. Roll the caramels individually between sheets of waxed paper to create bacon strips. Microwave the chewy fruit-flavored candy squares, place together, and roll between sheets of waxed paper to create your cheese slice; trim into a square shape.

To assemble, place bottom bun on your serving dish, and spread with some of the hamburger bun frosting. Place brownie on top of this, and spread it with chocolate frosting. Decorate edges with the tomatoes, bacon, cheese, mustard, and ketchup; use the green fruit leather as lettuce. Place top bun over this and spread with the remaining hamburger bun frosting; sprinkle with sesame seeds.


courtesy of: Kry Hanes, Mons, Belgium

380. PEANUT BUTTER and BACON TOSTADA

makes 1 serving


1 6-inch flour tortilla
1 tablespoon chunk-style peanut butter
1 slice bacon, crisp-cooked, drained, and crumbled; or 1 tablespoon cooked bacon pieces

Place tortilla under the broiler. Broil 3 inches from the heat about 2 minutes or until crisp; turning once. Remove tortilla from broiler. Spread tortilla with peanut butter. Top with bacon, Return to broiler and broil for 40 to 45 seconds more or until heated through.


courtesy of: Betters Homes and Gardens

379. SOUTHERN-STYLE APPLE-BACON ROAST TURKEY

makes 8 servings


1 (14 to 15 pounds) turkey
8 cups cold water
4 large stalks celery
1 Vandalia onion, quartered
1 tart green apple, quartered
1/2 cup bacon drippings
1 teaspoon salt
1/2 teaspoon pepper
1 can chicken broth
2 tablespoons butter
2 tablespoons all-purpose flour

Preheat oven to 350º F.

In a large pot at moderate heat, remove the neck, heart, and gizzard from the turkey and place in pot. Add the water and 2 celery stocks. Bring water to a boil. Reduce heat to moderate-low and simmer 1-hour. Strain the ingredients into a large measuring cup. Return the stock to the pot. Simmer until you reduce stock to 4-cups or 30-minutes.

Rinse turkey, both inside and out. Pat the turkey dry. Place the turkey into a large roasting pan. In the main cavity, place the onion, apple, and remaining 2 stalks celery. Rub the outside of the turkey with the bacon drippings. Sprinkle with 1/2 - teaspoon salt and ¼ - teaspoon pepper. Cover the turkey with heavy-duty aluminum foil. Pour turkey stock into the roasting pan.

Place turkey in oven, roast 1-1/2 hours, and remove foil. Baste turkey with pan juices. Insert the meat thermometer into thickest part of thigh. You want it to read 180º F., basting every 20 minutes with pan juices for another 1-1/4-hour. Remove turkey from pan and place on platter. Let turkey stand for 20 minutes.

Into a large glass-measuring cup, pour juices. Spoon off all the fat. If necessary, add enough chicken broth to pan juices to measure 2-1/2 cups. Into a saucepan at moderate-high heat, add butter and melt. Whisk in flour and whisk for 2-minutes or until butter-flour begins to color. Slowly whisk in pan juices. You can use any juices from platter holding turkey. Boil the gravy, for 8-minutes or until it thickens. Season the turkey with the remaining salt and pepper. Carve the turkey and serve.


courtesy of: Alan Eastep, PO Box 498, Litchfield Park, Arizona 85340-0498

378. SOFT CRAB and BACON SANDWICH

6 strips bacon
1 cup bacon drippings
3 soft-shell crabs
1/2 cup flour
1 tablespoon cornmeal
1 teaspoon Old Bay seasoning
1/2 teaspoon black pepper
6 slices rye bread
3 lettuce leaves
1 tomato
Dijon mustard

Clean soft-shell crabs by first cutting off the eyes and mouth. Lift each end of the shell and remove the gills with a sharp knife. Turn the crabs over and remove the apron.

Fry the bacon and leave the drippings in the pan. Mix flour, cornmeal and seasonings in a shallow pan. Dredge crabs one at a time in seasoned flour.

Heat bacon grease in the frying pan on medium heat until flour dropped onto the surface bubbles to the top. Fry crabs on both sides until golden brown. Drain on paper towels.

Spread one side of rye bread with Dijon mustard, and stack lettuce, tomato, bacon and crab. Top with other slice of bread.


courtesy of: Lillian Brown, Annapolis, Maryland

377. DANDELION GREENS with BACON

makes 4 servings


2 tablespoons olive oil
about ½ lb. best slab bacon you can find, cut into ½-inch cubes
1 tablespoon chopped shallot
4 cups torn dandelion or other bitter greens, such as arugula, cress, frisée (trimmed, washed, and dried)
about ¼ cup top-quality red wine vinegar
1 teaspoon Dijon mustard
salt and freshly ground black pepper to taste

Place the olive oil in a skillet and turn the heat to medium. Add the bacon and cook slowly until it is crisp all over, 10 minutes or more. Add the shallot and cook a minute or two longer, until the shallot softens. Keep the bacon warm in the skillet.

Heat a salad bowl by filling it with hot water and letting it sit for a minute. Dry it and toss in the greens. Add the vinegar and mustard to the skillet, and bring just to a boil, stirring. Pour the liquid and the bacon over the greens, season to taste (it shouldn’t need much salt), and serve immediately.


courtesy of: How to Cook Everything: Simple Recipes for Great Food, by Mark Bittman. New York: MacMillan, 1998. pp. 96-97.

376. SOUTHERN-STYLE WILTED SPINACH with BACON

2 quarts young spinach leaves, stems removed, washed
2 slices bacon, diced
1 tablespoon flour
2 tablespoons granulated sugar
1/3 cup vinegar
1/2 teaspoon salt
3 to 4 tablespoons finely chopped red onion

Put spinach in a large serving bowl, tearing large leaves. In a saucepan, fry bacon until crisp, remove with slotted spoon; sprinkle over the spinach. To bacon drippings add flour; stirring until blended.

Add sugar, vinegar, and salt. Cook, stirring, until thickened. Pour over spinach and add onion. Toss gently.


courtesy of: Mark Thompson, Seasonal Chef, P.O. Box 4039, Culver City, California 90231

375. BOSTON BROWN BREAD STUFFING with BACON and TARRAGON

makes 8 servings


1 1-pound can Boston brown bread, cut into 1/2-inch cubes
1/2 pound soft Italian bread, crusts trimmed, cut into 1/2-inch cubes (about 4 cups)
4 ounces bacon, cut crosswise into 1/2-inch strips
1/4 cup (1/2 stick) butter
3/4 cup chopped onion
1/4 cup chopped fresh chives
3 tablespoons chopped fresh tarragon
1/2 teaspoon salt
1/4 teaspoon ground black pepper

1 1/2 cups low-salt chicken broth

Preheat oven to 250°F. Divide all bread cubes between 2 rimmed baking sheets. Bake until bread is dry, about 1 1/2 hours. Transfer bread to large bowl.

Sauté bacon in large skillet until crisp. Using slotted spoon, transfer bacon to paper towels. Discard all but 1 tablespoon drippings from skillet. Add butter to drippings and melt over medium heat. Add onion; sauté until soft, about 7 minutes. Add onion, chives, tarragon, salt, pepper, and reserved bacon to bowl with bread; toss to combine. (Can be prepared 1 day ahead. Cover and refrigerate.)

Butter 9x9x2-inch baking dish. Add chicken broth to bread mixture and toss to moisten. Transfer stuffing to prepared dish.

Cover stuffing with foil and bake 40 minutes (50 minutes if refrigerated). Uncover and bake until lightly browned on top, about 20 minutes longer.


courtesy of: Bon Appétit, November 2004

374. BLACK BEAN SOUP with BACON and EPAZOTE

serves 4


1 lb. black beans
4 quarts water
1 sprig epazote
1/2 clove garlic, minced
2 oz. oil
1/2 medium onion, sliced
4 slices of bacon
8 oz. heavy cream
Salt, one pinch
1 cube chicken bouillon, crushed

for Garnish:
Corn tortillas
Pasilla chiles
Panella cheese

Wash black beans. Cook with the epazote and garlic in water for about 3 hours or until soft.

Remove epazote after cooking and blend beans with bean stock.

Sauté bacon and onions in oil in heavy, deep pot.

Add in beans and let simmer until desired consistency is reached, stirring frequently.

Season with salt and chicken bouillon.

Strain to remove bacon and onion.

Add in heavy cream. Stir to blend.

Serve in bowl with sliced, fried corn tortillas and with sliced pasilla chiles and panella cheese on the side.

NOTES: Epazote(Chenopodium ambrosioides) is known in English as a Mexican tea or wormseed. It is a pungent herb with pointed serrated leaves, a native to tropical America, but it grows in profusion in Central and Riverside parks and backyards in New York City, and throughout many other parts of the country as well. It is very much an acquired taste, but after a while to cook black beans without it is unthinkable. In this climate it does not have such a strong flavor as that grown in Mexico, but it seems to reach its peak in the fall (the very lush plant in damp spring weather has a most uncharacteristic flavor ) The plants here will start appearing toward the end of April an last sometimes well into December if the frosts are not too severe. It is undoubtedly best used fresh. You can easily uproot a plant, or grow one from seed, and it will flourish throughout the winter indoors if planted in a large, deep pot and kept moist. However, if this is too much trouble, you can gather a quantity of it, dry it, and store it away, out of the light.

Epazote is used a great deal in central and southern Mexico but not so much in the north and northwest. It is used to flavor black beans, soups, certain fillings for Quesadillas, Muk-bil-pollo etc. there is not substitute.

The name of the herb, like that of coriander, is disparaging. It comes from the Nahuatl words epatl and tzotl, an animal with a rank odor like a skunk and something unclean.


courtesy of: The Royal Resorts, Cancun, Mexico

373. APPLE, BLUE CHEESE, and BACON CHEESECAKE

yields 1 cheesecake


Nonstick vegetable spray
1/2 cup freshly grated Parmesan cheese
1/2 pound bacon
1 onion, chopped
2 apples, peeled, cored and cut into medium dice
2 cloves garlic, minced
Salt & pepper to taste
32 ounces cream cheese, at room temperature (reduced fat is okay)
3 tablespoons wine vinegar
1/4 cup whiskey
12 ounces blue cheese, crumbled
5 eggs

Preheat oven to 200 degrees F. Spray nonstick oil inside a 9-inch springform pan and dust with 3 tablespoons of Parmesan. Set aside.

In a skillet, cook the bacon until crisp. Drain, crumble and reserve. Discard all but 2 tablespoons of the bacon fat. Add the onion to the fat in the pan and cook over medium heat until soft (2 minutes). Add the apples and garlic and continue cooking until the onion is very tender and the apple has lost its raw look (2 to 3 more minutes). Remove from heat, add the salt and pepper - set aside.

In a large bowl, beat the cream cheese until soft. Mix in the vinegar, whiskey, blue cheese, remaining Parmesan and eggs. Add bacon and apple reserves. Mix well. Pour the batter into the prepared pan and place in the oven. Clean up and go to bed.

Eight to nine hours later (the exact time doesn't matter), the cake will appear set, the top will have barely colored, and the surface will be flawless. Remove to a rack and cool in the pan for 1 hour. Cover with a sheet of plastic wrap or wax paper and an inverted plate. Holding the plate tight to the pan, invert both. Remove the pan and refrigerate the cake upside down for at least 1 hour. Invert a serving plate over the whole cheesecake and invert the whole thing. Remove the top plate and the paper. Cover and refrigerate. Cut with a long sharp knife dipped in warm water to prevent sticking. Serve as is or garnish with crisp toasts and freshly sliced apples.


courtesy of: The Washington Post, date of publication unknown

372. CASSOULET with BACON, ANDOUILLE and COUNTRY RIBS

serves 6 to 8


2 cups dried white beans, such as haricots blancs or Great Northerns, soaked overnight in cold water and drained
2 quarts plus 2 cups chicken stock or low-sodium broth
2 tablespoons unsalted butter
3 pounds meaty country-style pork loin ribs, fat trimmed, meat removed from the bones and cut into 1-inch pieces, rib bones reserved
Salt and freshly ground pepper
1/2 pound thick-cut applewood-smoked bacon, cut into 1-inch pieces
3/4 pound andouille sausage, thickly sliced crosswise
1 large onion, finely chopped
2 medium carrots, finely diced
6 large garlic cloves, chopped
6 large plum tomatoes, seeded and chopped
1 tablespoon chopped thyme
1 bay leaf

In a large saucepan, cover the beans with the stock and bring to a boil. Reduce the heat to moderately low and simmer until the beans are just tender, about 1 hour. Drain the beans, reserving the stock. Return the stock to the saucepan and boil over high heat until reduced to 4 cups, about 7 minutes.

Meanwhile, melt the butter in a large skillet. Working in 2 batches, season the rib meat with salt and pepper and cook over moderately high heat until browned all over, about 4 minutes per batch. Transfer to a platter. Add the bacon to the skillet and cook until the fat is rendered and the meat begins to crisp, about 5 minutes. Transfer the bacon to the platter. Add the andouille to the skillet and cook over moderately high heat until lightly browned, about 3 minutes. Transfer to the platter.

Add the reserved rib bones to the skillet and cook over moderately high heat until lightly browned, about 2 minutes per side. Add to the platter.

Add the onion, carrots and garlic to the skillet and cook over moderate heat, stirring occasionally, until softened and golden, about 8 minutes. Add the chopped tomatoes, thyme and bay leaf and cook, stirring until the tomatoes release their juices, about 3 minutes. Return the rib meat, bacon and andouille to the skillet; stir until heated through.

Preheat the oven to 300°. Scrape the meat and vegetables into a large glass or ceramic baking dish. Nestle in the rib bones and top with the white beans and the reduced stock. Bake the cassoulet for 1 hour and 30 minutes, or until bubbling and the beans on top are crisp. Let stand for 15 minutes. Pick out the bay leaf and serve.

MAKE AHEAD: The baked cassoulet can be refrigerated for up to 4 days. Cover with aluminum foil and bring to room temperature before reheating in a 350° oven for about 40 minutes.


courtesy of: Bob Waggoner, Charleston Grill, Charleston, South Carolina

371. BACON and EGG COAL MINER'S PASTA: RIGATONI alla CARBONARA

yields 4 generous servings


Salt
1 pound rigatoni
1/3 pound bacon, chopped
Drizzle extra-virgin olive oil, plus 2 tablespoons (2 turns around the pan)
4 or 5 cloves garlic, finely chopped
1/4 teaspoon crushed red pepper flakes, a few pinches, crushed in palm of hand
1/2 cup dry white wine or chicken stock
2 large egg yolks
3 tablespoons (about 2 palmfuls) grated Parmigiano Reggiano, plus more, for sprinkling
A handful fresh parsley leaves, finely chopped
A few grinds black pepper

Place a large pot of water on the stove to boil. When water is rolling, add salt and pasta and cook to al dente, about 8 minutes, reserving 1/4 cup pasta water.

While pasta cooks, heat large skillet over moderate heat. Saute pancetta in a drizzle of oil until it browns, 3 to 5 minutes. Add extra-virgin olive oil, garlic, and crushed pepper flake. Saute garlic 2 minutes. Add wine or stock to the pan and reduce liquid by half, 2 minutes.

Beat together egg yolks, cheese, and while whisking vigorously, stir in a ladle of the boiling pasta water. Beat in parsley and pepper and set aside.

Drain pasta. Add pasta to pan with sauce. Toss pasta with pancetta, then add egg mixture and toss 1 minute, then remove from heat. Continue to toss until sauce is absorbed by and thickly coating the pasta. Adjust seasonings with salt and pepper and serve with extra cheese, for passing.


courtesy of: Rachael Ray, New York, New York

370. BACON-FRANK WRAP

8 franks
8 strips bacon
8 slices cheddar or Swiss cheese
1 cup Bar-B-Q sauce
1/4 cup brown sugar

Slitfranks lengthwise and Fill with cheese. Wrap with bacon and secure with toothpicks. Mix Bar-B-Q sauce and brown sugar. Pour over franks in casserole. Bake at 375°F for 35 minutes.


courtesy of: Cajun Clark's Cookbook

369. FETTUCINE ASPARAGUS with SHIITAKE and SMOKED BACON

yields 4 servings


6 oz. Smoked bacon, cut into 1/2" dice
4 tablespoons olive oil
6 oz. fresh shiitake mushrooms, sliced
1 lb. asparagus, cut into 2" piece
12 oz. fresh fettucine
1 tablespoon fresh thyme, finely chopped
2 tablespoon fresh oregano, finely chopped
salt to taste
pepper to taste

Saute bacon in skillet until crisp, remove to a plate. Drain off excess fat, then add olive oil to the skillet and cook the mushrooms until softened. Lightly blanch the asparagus. Cook the pasta briefly in boiling salted water. Drain the noodles and toos with the asparagus, bacon, shiitake and fresh herbs. Season with salt and pepper.


courtesy of: Diane Pariseau, Triology Restaurant, St. Helena, California

368. POTATO and BACON HASH with BELL PEPPERS

6 slices of bacon, cut into 1-inch pieces or 1 (1-inch) wide piece of slab bacon cut into lardons
1 onion, cut into small dice
2 teaspoons minced garlic
1 green bell pepper, cut into small dice
1 red bell pepper, cut into small dice
8 potatoes, peeled, chopped into small dice and blanched
Salt and pepper

In a skillet (cast iron if available) cook bacon to render fat. Strain fat from bacon and set aside. Reserve bacon on paper towels. Use 2 tablespoons of bacon drippings to saute onions, garlic and bell peppers until soft. Add potatoes and cook until tender and crispy. Add reserved bacon and season to taste.


courtesy of: Tanya Holland, Melting Pot

367. BACON-LIVER BAKE

3 slices bacon
2 tablespoons flour
Salt
Pepper
1/2 pound calf liver
1 cup milk
1 1/2 teaspoons minced onion
1/2 cup bread crumbs
1 teaspoon oleo, melted

Fry bacon 'til crisp. Reserve drippings. Mix flour, salt, pepper; coat liver on both sides. Brown in drippings. Place in casserole. Mix rest of flour in drippings, add milk and onion; cook and stir 'til thick and bubbly. Pour over liver, crumble bacon over all. Combine crumbs and oleo and sprinkle on top of casserole. Bake at 350°F for 45 minutes.


courtesy of: Cajun Clark's Cookbook

366. GRILLED QUAIL with BACON BARBECUE

yields 4 servings


8 quail, rib bones removed (about 4 ounces each)
2 teaspoons vegetable oil
2 teaspoons salt
1/4 teaspoon freshly ground black pepper
1/2 cup Bacon-Barbecue Glaze, recipe follows

Preheat a grill.

Pat the quail dry with paper towels and position them in 1 layer on a baking sheet or large plate. Use a pastry brush to lightly coat each quail with some of the oil on both sides. Season the quail with the salt and pepper on both sides.

Transfer the quail to the grill and grill for 3 minutes on each side. Brush the quail with the bacon-barbecue glaze and cook for 1 minute longer, just until the glaze starts to caramelize, turning mid way to ensure even cooking on both sides. Serve immediately.

Bacon Barbecue Glaze:
1 pound bacon, diced
1 cup chopped yellow onions
1/4 cup tomato paste
1 cup apple cider vinegar
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon hot sauce
1 cup brown sugar
2 teaspoons salt
1/2 teaspoon red pepper flakes

Place the bacon in a medium pot and cook until golden brown and the fat is rendered, about 5 minutes. Remove the bacon and drain on paper towels. Remove all but 1/4 cup of bacon fat from the pan. Add the onions and cook, stirring, until the onions are soft, 4 minutes. Add the tomato paste and stir to incorporate. Add the vinegar, soy sauce, Worcestershire, and hot sauce. Stir well and bring to a boil. Add the sugar, salt, red pepper, and cooked bacon, and cook at a boil until the sugar is dissolved, about 3 minutes. Reduce the heat to medium-low and simmer until thickened, 7 to 8 minutes. Remove from the heat.

With a hand-held immersion blender or in a food processor, lightly pulse to finely chop the bacon. Transfer to a bowl until ready to use.


courtesy of: Emeril Lagasse, The Essence of Emeril, 2002

365. HADDOCK caught off Gloucester with TENDER BACON and COLEMAN'S MUSTARD CHUTNEY

yields 4 servings


1/4 cup clarified butter, grapeseed oil, or olive oil
Salt and pepper
4 (7-ounce) fillets of haddock, skin on
1 tablespoon mustard seed
Flour for dusting
1 tablespoon Dijon mustard
1/4 cup fresh bread crumbs
4 tablespoons softened butter
1 whole lemon
Tender bacon, recipe follows
Chutney, recipe follows
Fish sauce, recipe follows

In a large 12-inch saute pan, heat 2 tablespoons of oil over medium heat. Salt and pepper both sides of the fish. Sprinkle the mustard seeds evenly on the skin side of the fish. Dust skin of each filet with a scant amount of flour. Saute the fish, skin side down, until golden brown. Flip the fish over adding more oil as necessary. Remove from the heat. Paint the skin with a smear of Dijon mustard. Sprinkle each fillet with one tablespoon of fresh bread crumbs and one tablespoon of whole butter. Set fish on a small sheet pan. Preheat broiler. Place the fish under the broiler until the crumbs are nice and brown and the fish is cooked just through. Spritz with lemon.

Place the fillet of fish on a plate. Serve with a piece of bacon and a spoon of the braising liquid. A spoon of the chutney goes well on the bacon. Spoon a couple tablespoons of the fish sauce and some All English, All American frites (french fries, gaufrettes, etc.).


TENDER BACON:
2 tablespoons kosher salt
1 1/2 to 2 inches of fresh bacon or pork belly
3/4 cup sugar
1 quart water
3/4 cup Vietnamese fish sauce, Nan Pla

Generously salt the fresh bacon. In a heavy bottom saucepan, cook the sugar and one cup of water over medium high heat. Cook the sugar until it becomes an amber, caramel color. Add the fish sauce and remaining water. In a small roasting pan, place the bacon and caramelized liquid. Cover tightly with aluminum foil, and bake in a moderate oven (325 to 350 degrees) for approximately 2 1/2 to 3 hours. The bacon should be tender when a knife is inserted. Allow the bacon to cool, then slice it into 1/3-inch slices. The bacon should be heated in the liquid (braising) when ready to serve.


FISH SAUCE:
2 haddock carcasses
1 small halibut bone
1 leek, cut into 1/2-inch pieces
1 stalk celery, cut into 1/2-inch pieces
3 sprigs of parsley
6 peppercorns
3 tablespoons grapeseed oil or olive oil
1 cup white wine
Approximately 3 cups of water
1/3 cup heavy cream
8 tablespoons whole butter
Salt and pepper to taste
Spritz of lemon

In a large saucepan, place all the fish bones, leeks, celery, parsley and peppercorns. Sweat together in oil for three to four minutes. Deglaze with white wine. Add enough water just to cover bones, approximately three cups. Simmer for 1 to 1 1/2 hours, then strain. In a one quart saucepan, heat the stock and reduce to one cup of liquid. Add the heavy cream, and reduce by 1/3. Whisk in the butter. Season with salt and pepper to taste and a spritz of lemon.

Yield: 4 servings


CHUTNEY

3 tablespoons Coleman's mustard
5 peeled Granny Smith apples, largely diced
5 plum tomatoes
2 small onions, chopped
2 cloves garlic, chopped
15 dates or prunes, chopped
2 cups golden raisins
2 tablespoons ginger, chopped
1 1/2 cups white vinegar, added
1/2 cup at a time
3 1/2 cups brown sugar
Bouquet garni - 5 peppercorns, 4 coriander, 5 allspice, celery seed, pinch mace, fennel seed, mustard seed, 2 bay leaves, and 2 tablespoons salt (Works well through a coffee filter)

Combine all ingredients. Cook over medium heat for approximately 40 minutes.

Yield: 3 to 4 cups - Will keep in the refrigerator for several weeks.

364. 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, Recipes by Susan Volland, Ten Speed Press

363. CORKSCREW BACON

yields 6 servings


12 strips bacon
3 tablespoons brown sugar
Freshly ground black pepper

Preheat an oven to 350 degrees F.

Line up strips of bacon on a sheet of waxed paper or parchment. Sprinkle half the sugar over top of bacon. Dust bacon with pepper to taste. With your fingers, rub in sugar and pepper. Turn bacon strips over and sprinkle the other side with remaining sugar and pepper to taste, rubbing it in.

Have a broiler pan with a slotted top or a rack set over a baking pan ready. Transfer the bacon strips to it, twisting each piece into a corkscrew as you place it. Place strips close together but do not touch. Bake until bacon is golden brown and crisp, turning with tongs about half way through, about 15 to 20 minutes.


courtesy of: Tori Ritchie, Ultimate Kitchens, San Francisco, California

362. SAUTEED GERMAN SAUSAGES with BACON and APPLE SAUERKRAUT

serves 6


1/4 cup vegetable oil
5 oz. Double Hickory Smoked Bacon, cut into 1/2-inch pieces
1 very large onion, coarsely chopped
2 tablespoons off-dry white wine, such as Riesling
1 large sweet apple (such as Gala or Fuji), peeled, cored, and cut into 1/2-inch pieces
12 juniper berries
4 bay leaves
1/2 teaspoon sugar
Kosher salt and freshly ground pepper
1 cup water
2 1/2 lbs. sauerkraut, drained, rinsed, and squeezed dry (4 packed cups)
12 Weisswurst sausages
Grainy mustard

In a large, enameled cast-iron casserole, heat 2 tablespoons of the oil until shimmering. Add the bacon and cook over moderately high heat until the fat is rendered and the bacon is crisp, about 5 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate.

Add the onion to the casserole, cover partially and cook over moderately low heat, stirring occasionally, until very soft, about 20 minutes. Increase the heat to moderately high. Add the wine, apple, juniper berries, bay leaves, sugar, 1 teaspoon of kosher salt, and 1/2 teaspoon of pepper and boil for 3 minutes. Add the water and the sauerkraut. Reduce the heat to low, cover and cook until the apple is very tender, about 45 minutes.

In a large skillet, heat the remaining 2 tablespoons of oil until shimmering. Poke the sausages several times with a fork and cook them over moderate heat, turning several times, until golden and heated through, about 8 minutes.

Spoon the sauerkraut onto a platter and arrange the sausages on top. Sprinkle the reserved bacon over the sausages and serve with mustard.

Make Ahead: The sauerkraut can be prepared through Step 2 and refrigerated for up to 2 days.

SERVING SUGGESTIONS: In Germany's Pfalz region, cooks braise sauerkraut with onion, apples, seasonings, a touch of sugar, and a little of the region's Riesling wine, creating an addictive accompaniment for juicy weisswurst. The kraut's light sweetness pairs perfectly with a slightly off-dry German Riesling, particularly one from the 2003 vintage; try the appley 2003 Pfeffingen Pfeffo or the minerally 2003 S.A. Prüm Blue Slate.


courtesy of: Lobel's of New York, 1096 Madison Avenue, New York, New York 10028

361. HONEY and BACON FRIED CHICKEN with LEMON GRAVY

serves four


1 chicken, about 4 lbs, cut in serving pieces
1/4 cup Honey
2 tablespoon white wine vinegar
4 bacon strips
1/2 cup vegetable shortening
3 tablespoon flour, all purpose
3 tablespoon whole wheat flour
salt & freshly ground black pepper
1/4 cup chicken stock
1 cup heavy or whipping cream
1 teaspoon lemon juice
1 dash tot pepper sauce
1 teaspoon chives, fresh chopped

Place the chicken in a shallow glass dish or ceramic bowl. Combine the honey with the vinegar and pour over the chicken, turning the pieces to coat with the mixture. Let stand, covered, 2 hours. Saute the bacon in a 12-15 inch cast iron skillet till crisp. Drain on paper towels. Crumble and set aside. Add the vegetable shortening to the bacon drippings. Heat over medium-low heat until hot. Meanwhile, remove the chicken pieces from the marinade and pat dry. Combine the flours, with the salt and pepper to taste on a plate. Coat the chicken pieces well with the flour mixture. Set aside 1 Tbsp of the flour mixture. Gently place the floured chicken skin side down in the hot grease. Slowly fry the chicken pieces until crisp and the juices run yellow when pricked with a fork, about 20 minutes on each side.

Preheat the oven to 375F. Drain the chicken pieces on a paper bag and place on a shallow heatproof serving platter. Place in the oven 12 to 15 minutes.

Meanwhile, discard all but 1 Tbsp drippings from the skillet. Stir in the reserved 1 Tbsp floure mixture. Cook, stirring constantly, 2 minutes. Whisk in the chicken stock and cream, scraping the sides and the bottom of the skillet. Cook over medium heat until thickened, about 5 minutes. Reduce heat to low and stir in the lemon juice and hot pepper sauce. Add salt and pepper to taste. Stir in the chives. Spoon some of the gravy over the chicken pieces and sprinkle with the reserved bacon. Pass the remaining gravy on the side.


courtesy of: Food Down Under

360. CHEDDAR and SMOKED BACON RAREBIT APPETIZERS

serves 4-6 with 16 pieces


4 slices bread, any kind
1½ cups milk
2 cups sharp cheddar, shredded
1 teaspoon Worcestershire Sauce
1/4 cup all purpose flour
8 slices bacon, cooked crisp, drained and crumbled
2 teaspoons Dry Mustard
1 fresh ripe tomato, sliced

Combine the shredded cheese, flour, and mustard in a large plastic bag and shake to mix. Pour the milk in a large saucepan. Cook over medium heat until the milk begins to simmer. Gradually stir in the cheese mixture and worcestershire sauce. Continue to cook and stir until the cheese melts and the sauce is smooth. Toast the bread and cut each slice into quarters. Top each quartered piece of toast with half a tomato slice. Pour cheese sauce over tomato and toast, and sprinkle each piece with bacon crumbs.


courtesy of: Dakin Farm, 5797 Route 7, Ferrisburgh, Vermont 05456

359. WARM POTATO and BACON SALAD with SWEET MUSTARD KETCHUP

serves 4


1 lb. potatoes, peeled
8 slices hickory smoked bacon
3 tablespoons Tracklements Sweet Mustard Ketchup

Boil the potatoes until just cooked.

Chop and fry bacon over medium heat until crispy. Remove from heat and keep warm.

Drain and cube the potatoes and fold carefully together with the cooked bacon. Toss gently with the Sweet Mustard Ketchup and serve warm.


courtesy of: Lobel's of New York, 1096 Madison Avenue, New York, New York 10028

358. CHIPOTLE BACON CORNBREAD

makes 8 servings


1 cup flour
3/4 cup yellow cornmeal
2 tablespoons granulated sugar
1 teaspoon baking powder
1 teaspoon salt
½ teaspoon ground cumin
¼ teaspoon baking soda
1 1/3 cups buttermilk
1 large egg, lightly beaten
1½ tablespoons chopped canned chipotle chiles in adobo
2 tablespoons butter, melted
3 slices bacon, cooked and crumbled
cooking spray

Preheat oven to 425 degrees F; spray an 8-inch square baking pan with cooking spray.

In a large bowl, combine the flour, cornmeal, sugar, baking powder, salt, cumin, and baking soda.

In another bowl, whisk together the buttermilk, egg, and chiles, then gradually whisk in the melted butter.

Stir the buttermilk mixture into the flour mixture, stirring just until moist.

Fold in the cooked and crumbled bacon.

Pour the batter into the prepared baking pan and bake at 425 degrees F until a wooden skewer or toothpick inserted in center comes out clean, about 18 minutes.

Transfer pan from oven to a wire rack and allow to cool for 10 minutes.


courtesy of: Chef Julesong, Puget Sound, Washington, United States

357. BRAISED CABBAGE with SMOKED BACON

serves 6 to 8


3 slices smoked bacon, diced, fried and drained
2 teaspoons garlic, minced
2 small leeks, tough green leaves removed (about 1 cup)
1 large head Savoy cabbage, core removed
1 cup low-salt chicken broth
15-ounce can Great Northern beans, rinsed and drained
1 tablespoon each: finely julienned fresh sage, snipped chives
Fresh ground pepper to taste

Rinse, split and thinly slice leeks. Remove core and thinly slice cabbage (about 6 cups). Julienne sage and snip chives. Fry bacon in 12-inch skillet over medium high heat until crisp (about 3 minutes); set bacon aside on paper towels. Reserve 2 tablespoons of bacon fat. Add garlic and leeks to skillet; cook about 2 minutes. Add cabbage, chicken stock and beans; gently toss until combined. Simmer until cabbage begins to wilt (about 3 minutes). Add bacon, sage and chives. Toss until well combined. Season to taste. Serve hot.


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

356. BACON TOMATO CUPS

makes 30 appetizers


8 slices bacon, fried crisp
1 medium tomato
½ small onion
1 (10 oz.) can flaky biscuits
3/4 cup Swiss cheese, grated
½ cup mayonnaise
1 teaspoon basil

Preheat oven to 375 degrees. Coarsely chop bacon, tomato and onion. Mix all ingredients, except biscuits. Set aside. Separate each biscuit into 3 thinner biscuits. Shape thin biscuits into mini muffin pan and fill cups with bacon mixture. Bake for 10 to 12 minutes until golden brown.


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

355. RABBIT LIVERS with MUSHROOMS

serves 4 to 6


1 slice bacon - diced
1/8 tsp. pepper
2 tbs. fat
1 tsp. lemon juice
1 tsp. chopped onion
1/4 cup sliced mushrooms
6 rabbit livers
1 cup chicken stock
2 tbs. flour
1 tbs. chopped parsley
1/2 tsp. salt

Sauté bacon until browned. Remove bacon, add far and onion and when onion is tender but not brown add livers and sauté for 2 minutes. Add flour, salt, pepper, lemon juice and mushrooms. Blend. Add stock gradually and cook until mushrooms are tender. Garnish with chopped parsley.


courtesy of: Lyle Chappell / Meat Rabbit list

354. CHEESE-BACON PICKLEWICHES

makes 12 picklewiches


24 Mt. Olive Bread & Butter Chips
1/4 cup process cheese-bacon spread

Spread 1 teaspoon cheese spread on each of 12 sweet pickle slices. Top with remaining 12 sweet fresh cucumber pickle slices. Chill.


courtesy of: Mt. Olive Pickle Company, Inc., P.O. Box 609, Mount Olive, NC 28365

353. BACON-WRAPPED PORK with SPICY MANGO-BASIL RELISH

makes 4 servings


4 boneless pork chops, 1 1/2-inch thick
8 strips bacon
1/2 cup soy sauce
1/2 cup fresh lime juice
1-1/2 teaspoons cayenne pepper
2 to 3 cloves fresh garlic, minced

Spicy Mango-Basil Relish:
1 peeled, pitted and chopped mango
2 tablespoons fresh lime juice
2 tablespoons chopped fresh basil
1/4 teaspoon cayenne pepper

Bacon-Wrapped Pork: Wrap 2 strips of bacon around outside edge of each pork chop, securing in several places with toothpicks.

Mix together soy sauce, lime juice, cayenne pepper and garlic.

Reserve half of mixture for basting and place half in shallow baking dish. Add pork to dish and turn to coat both sides.

Cover and refrigerate at least 1 hour, turning pork occasionally.

(Marinate longer for more flavor.)

Remove from marinade, discard marinade and place pork on grill over medium coals.

Cook 12 to 16 minutes total, basting with reserved marinade several times, until pork registers 160 degrees F with instant-read thermometer.

Serve with large dollop of Spicy Mango-Basil Relish.

Spicy Mango-Basil Relish: In small bowl, stir together 1 peeled, pitted and chopped mango, 2 tablespoons fresh lime juice, 2 tablespoons chopped fresh basil and 1/4 teaspoon cayenne pepper.


courtesy of: The Northwest Herald, Crystal Lake, Illinois, April 13, 2006

352. TURKEY, SQUASH, and LIMA BEAN POTPIE with BACON-CHEDDAR CRUST

3 cups water
1 pound peeled seeded butternut squash, cut into 3/4-inch cubes (about 1 1/2 cups)
1 cup thawed frozen baby lima beans
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 cup turkey broth or chicken broth
2 tablespoons minced fresh sage leaves plus a sage sprig for garnish
5 ounces pearl onions (about 15), blanched in boiling water for 2 minutes, drained, and peeled
3 cups cubed cooked turkey

For the crust:
1 1/4 cups all-purpose flour
1 1/2 teaspoons double-acting baking powder
1/2 teaspoon salt
2 tablespoons cold unsalted butter, cut into bits
5 ounces extra-sharp Cheddar, grated (about 1 1/2 cups)
4 slices of bacon, cooked until crisp and crumbled
1/2 to 2/3 cup milk

In a saucepan bring the water to a boil, in it cook the squash with salt to taste for 6 to 8 minutes, or until it is just tender, and with a slotted spoon transfer the squash to a bowl of ice and cold water to stop the cooking. In the boiling water cook the lima beans for 3 minutes, or until they are just tender, with the slotted spoon transfer them to the bowl, and reserve 1 cup of the cooking liquid.

In a large saucepan melt the butter over moderate heat, add the flour, and cook the roux, whisking, for 3 minutes. Add the turkey or chicken broth and the reserved cooking liquid in a stream, whisking, add the minced sage and salt and pepper to taste, and simmer the sauce, stirring occasionally, for 10 minutes. Drain the squash and lima beans, stir them into the sauce with the onions and the turkey, and pour the mixture into a 1 1/2-quart shallow baking dish. The potpie may be prepared up to this point 1 day in advance and kept covered and chilled.

Preheat the oven to 425°F.

Make the crust: Into a bowl sift together the flour, the baking powder, and the salt, add the butter, and blend the mixture until it resembles meal. Stir in the Cheddar and the bacon and stir in enough of the milk to form a soft, sticky dough. Transfer the dough to a pastry bag fitted with a 3/4-inch star tip and pipe it around the edge of the turkey mixture. (Alternatively, the dough may be dropped by rounded tablespoons onto the turkey mixture.)

Bake the potpie in the lower third of the oven for 20 to 25 minutes, or until the crust is golden, and garnish it with the sage sprig.


courtesy of: Gourmet, November 1993

351. RED RICE with BACON

a.k.a. Eneksa Agaga

makes 4 servings


Achiote Seeds (4 ounce package)
2 cup water
2 cups medium grain enriched rice
2 slices bacon
1/2 onion

Soak achiote seeds in water until liquid is a dark rich red. Drain seeds, reserving the liquid. Fry bacon until soft but thoroughly cooked. Chop bacon and onion. Put rice, bacon, onion in a pan and add the achiote liquid. Allow pot of rice to "boil down" until the liquid is almost completely gone. Cover and reduce heat to low for 15 minutes.


courtesy of: Chamorro.com, San Francisco, California / Marianas Islands

350. CORSICAN BEEF STEW with BACON and MACARONI

serves 4


1 oz. dried mushrooms (cepes or porcini)
6 garlic cloves
2 lb. stewing beef, cut into 2-inch cubes
4 oz. thick bacon, cut into strips
3 tablespoons olive oil
2 onions, sliced
1-1/4 cups dry white wine
2 tablespoons passata
pinch of ground cinnamon
sprig of rosemary
1 bay leaf
2 cups large macaroni
2/3 cup freshly grated Parmesan cheese
salt
ground black pepper

Soak the dried mushrooms in warm water for 30 minutes. Drain, set the mushrooms aside and reserve the liquid. Cut three of the garlic cloves into thin strips and insert into the pieces of beef by making little slits with a sharp knife. Push the bacon into the beef with the garlic. Season the meat with salt and pepper.

Heat the oil in a heavy-based pan, add half the beef and brown well on all sides. Repeat with the remaining beef. Transfer to a plate. Add the sliced onions to the pan and cook until lightly browned. Crush the remaining garlic and add to the onions with the meat.

Stir in the white wine, mushrooms, cinnamon rosemary and bay leaf and with salt and pepper. Cook gently for about 30 minutes, stirring often. Strain the mushroom liquid and add to the stew with enough water to cover. Bring to a boil, cover and simmer very gently for 3 hours, until the meat is very tender.

Cook the macaroni in a large pan of boiling, salted water for 10 minutes, or until al dente. Lift the pieces of meat out of the gravy and transfer to a warmed serving platter. Drain the pasta and layer in a bowl with the gravy and cheese. Serve with the meat.


courtesy of: Country Mediterranean Cooking, by Jacqueline Clark and Joanna Farrow.

349. ANGEL HAIR PASTA with ROASTED GARLIC and BACON

serves 4


8 slices bacon, cooked and chopped
1 16-oz. package frozen vegetable blend (with Italian green beans and garbanzo beans)
1 8-oz. container soft cream cheese with roasted garlic
½ cup white wine
1 teaspoon each, basil and oregano
½ teaspoon garlic
¼ teaspoon white pepper
8 oz. angel hair pasta, cooked and drained
Parmesan cheese

Prepare angel hair pasta according to package directions. Place vegetable blend in microwave safe container. Cover. Microwave vegetables on high power for 6 minutes. Add cream cheese, wine, basil, oregano, garlic and pepper. Microwave on high power 8 to 10 minutes; stirring half way through. Serve over angel hair pasta and top with Parmesan cheese and bacon.


courtesy of: John Morrell & Co., P.O. Box 405020, Cincinnati, Ohio, 45240

348. BACON-CHILI-CHEESE DOG

1 steamed all-beef hot dog
3 slices crispy fried bacon
1/4 cup chopped tomatoes
1 slice American Cheese
2 tablespoons mustard
1/3 cup chili
1 tablespoon diced onions
1 soft hot dog bun

Spread mustard on a warm, soft hot dog bun. Place cheese on the bun, followed by the hot dog. Top with chili, bacon, tomatoes and onions.


courtesy of: FoodNation with Bobby Flay

347. SUCCOTASH of FRESH GREEN SOYBEANS, CORN, and BACON

serves 4


2 thick slices smoky bacon, preferably nitrite-free, applewood smoked, cut into 1/2-inch dice
1 1/2 cups shelled green soybeans, about 8 ounces (half of a 1-pound package of frozen soybeans)
2 medium ears of corn, kernels cut off (about 1 1/2 cups)
1 tablespoon minced fresh chives (optional)
1/2 teaspoon minced fresh pungent herbs, such as thyme, rosemary, or savory
OR 1 to 2 tablespoons finely chopped milder herbs such as basil or parsley (optional)

Add the bacon to a 10-inch nonstick skillet, cover and cook over moderate heat, stirring occasionally, until most of the fat has rendered out and the bacon is crisp, about 6 minutes. Holding back the bacon with a slotted spoon, pour off all but about 2 teaspoons of the fat. Add the soybeans and 1/3 cup water to the pan; toss, cover, and cook, stirring occasionally, 3 minutes. Stir in the corn, cover, and cook until the soybeans and corn are just tender, 3 minutes longer. Add salt and plenty of freshly ground black pepper to taste. Stir in the chives and herbs, if desired. Serve hot or warm.

NOTE: You can make this dish in the dead of winter with frozen soybeans and corn.


courtesy of: Sally Schneider, 2003

346. SAVORY APPLE and BACON PUDDING

Suet pastry:
8 oz. self-raising flour
1 level teaspoon salt
1/2 level teaspoon dry mustard
4 oz. suet, finely chopped
about 1/4 pint cold water

Filling:
1 lb. streaky bacon, roughly chopped
4 oz. cabbage heart, chopped fine
1/2 lb. cooking apples, peeled, cored and diced
1 large onion, chopped fine
2 level tablespoons black treacle
pepper to taste

Mix all filling ingredients together. Into another bowl sift flour and salt together. Add suet and toss all together. Mix to stiff dough with the water. Roll out two-thirds of dough to line 2 1/2 pint well greased pudding basins. Fill with bacon and vegetable mixture and cover with lid made by rolling out the rest of the dough. Cover with greased greaseproof paper and steam steadily for 3 hours.


courtesy of: Denise Strickland / Haighs Retail & Catering Butchers, Haighs (Workington) Ltd., 17 Pow Street, WORKINGTON, Cumbria, CA14 3AG

345. SPINACH, RAISIN and BACON SALAD

makes 4 to 6 servings


4 cups spinach leaves
3 thick slices (or 3/4 cup) smoked bacon, diced
1/3 cup sliced shallots or chopped onions
1/3 cup raspberry vinegar
2 tablespoons water
1/2 cup raisins
2 teaspoons Sugar
1/2 cup shredded or shaved Parmesan cheese
freshly ground black pepper and croutons (optional)

Place spinach in large bowl. Cook bacon in medium skillet until crisp, drain on paper towel and set aside. Cook shallots in bacon grease for 3 minutes.

Reduce heat to medium-low. Stir in vinegar and water. Add raisins and sugar; simmer for 3 minutes. Pour hot dressing over spinach. Add parmesan cheese and bacon; toss well. Top with croutons and pepper.


courtesy of: Robert Rothschild Farm, 3143 E US Highway 36, Urbana, Ohio 43078, 866.565.6790

344. GRILLED MACKEREL with BACON

makes 2 servings

Note: a grilling basket is essential here


2 whole mackerel, gutted, with heads on, about 1 lb. each
4 slices bacon

Start a charcoal fire or preheat a gas grill or broiler. Rinse and dry the fish. Cut off their belly flaps, the limps section of skin and bone that remains after they’ve been gutted. Leave the heads on if they will fit in your basket that way; otherwise remove them. Wrap each fish with 2 pieces of bacon (or lay 1 strip of bacon along each side of the fish) and place in the basket. Grill or broil over low to medium heat, 4 to 6 inches from the heat source, turning frequently, until the bacon is slightly crisp and the mackerel are cooked through (the flesh will be opaque and tender when done). Total cooking time will be 10 to 15 minutes.
Alternative Fish for this Recipe: Pompano


courtesy of: Fish: The Complete Guide to Buying and Cooking, by Mark Bittman. New York: MacMillan, 1994, p. 160

343. CINNAMON-BACON-PANCETTA CARBONARA

4 slices bacon, chopped
4 slices pancetta, chopped
1/4 teaspoon ground cinnamon
2 cups whipping cream
1 1/2 cups freshly grated Parmesan
6 large egg yolks
18 ounces fresh fettuccine
Salt and freshly ground black pepper
2 tablespoons chopped fresh chives

Saute the bacon and pancetta in a heavy large frying pan over medium heat until almost crisp, about 5 minutes. Sprinkle the cinnamon over the bacon and pancetta and saute until the bacon is crisp and golden, about 2 minutes longer. Cool. Whisk in the cream, cheese, and yolks to blend.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the fettuccine and cook until it is just tender but still firm to the bite, stirring occasionally, about 3 minutes. Drain. Add the fettuccine to the cream mixture and toss over medium-low heat until the sauce coats the pasta thickly, about 5 minutes (do not boil). Season the pasta, to taste, with salt and pepper. Transfer the pasta to a large wide serving bowl. Sprinkle with chives and serve.


courtesy of: Giada De Laurentiis, Everyday Italian, http://www.foodnetwork.com

342. SQUID with BACON

yields 4 servings


3 lb. squid
¼ lb. bacon
½ green pepper, diced
2 cloves garlic, crushed
salt & pepper
1 can tomato sauce

How To Clean Squid: Cut off and retain tentacles beyond eye and remove tooth by pressing it out. Cut open body and scrape out insides including plastic-like bone. Remove outside colored skin by peeling it off (optonal). Cut into 1-2" strips and then wash.

Cooking: Add strips and tentacles to already frying bacon and fresh chopped up garlic. Add green papper, salt & pepper. While squid is frying, it will turn pink. At this point add 1 can of toamto sauce and simmer for at least 30 minutes.


courtesy of: The Club Cookery, The Travelers Girls Club, 1976

341. LIMA BEANS and BACON

makes 8 servings


3 cups frozen lima beans
6 slices bacon (thick-sliced)
1 medium onion (roughly diced)
6 large button mushrooms (or 8 small)
2/3 cup low-fat sour cream
1 teaspoon curry powder (more as desired)
seasoning salt (optional)

Cook frozen lima beans per pkg directions while following remaining steps & set aside.

Roughly dice the medium onion & set aside.

Cut each large mushroom in half from top down through any stem. Put the cut edge down on your cutting board & slice each half in approx 1/3 inch slices & set aside.

Cut bacon slices in 1/2 inch segments & fry in a non-stick skillet until crisp. If you have more than 2 tbsp of rendered bacon fat grease, remove the excess of that amount.

Add diced onion & sliced mushrooms to skillet & saute until onion is translucent. Do not overcook to carmelized state.

Add 1 tsp curry powder + low-fat sour cream & combine well.

Taste & add additional curry powder or seasoning salt to your preferences.

Remove skillet from heat, add cooked lima beans, mix well & serve immediately.


courtesy of: Chef Twissis, Reykjavik, Iceland

340. RAMPS with BACON and HARD-COOKED EGGS

serves 4 to 6


1 lb. ramps
4 to 6 slices bacon
salt and pepper to taste
2 hard-cooked eggs

Cut cleaned ramps into 1-inch pieces; boil in salted water for 3 to 5 minutes. Meanwhile, fry bacon in a heavy skillet until just crisp. Remove bacon and dice.
Drain parboiled ramps and place in hot bacon fat. Season with salt and pepper to taste and fry until tender. Serve garnished with bacon and boiled eggs, chopped or thinly sliced.


courtesy of: Diana Rattray

339. BACON and GREEN CHILI QUICHE

serves 6


1 refrigerated pie crust (half of15-ounce package), room temperature
8 strips bacon
1 4-ounce can diced green chilies, drained
4 green onions, chopped
1 cup shredded Monterey Jack cheese (about 4 ounces)
1 cup shredded sharp cheddar cheese (about 4 ounces)
1 1/4 cups half and half
4 eggs
1/2 teaspoon salt

Preheat oven to 425°F. Unfold crust. Using wet fingertips, press together any tears. Press crust into 9-inch deep dish pie plate. Press foil over crust to hold shape. Bake 5 minutes. Remove from oven; remove foil. Reduce temperature to 400°F.

Cook bacon in heavy large skillet over medium-high heat until brown and crisp. Transfer to paper towels and drain. Crumble bacon. Sprinkle bacon, then chilies and green onion over crust. Combine Monterey Jack cheese and cheddar cheese and sprinkle over. Beat half and half, eggs and salt in medium bowl to blend. Pour half and half mixture into crust.

Bake quiche until knife inserted into center comes out clean, about 45 minutes. Let quiche stand 5 minutes. Cut quiche into wedges and serve.


courtesy of: Gayle Gardner, Albuquerque, New Mexico / Bon Appétit, June 1996

338. APPLE MAPLE RUMAKI

1/2 lb. bacon, sliced and cooked partially
1/4 cup maple syrup
4 apples, cut into 6, slice each segment in 1/2
3 tablespoosn dijon mustard
1/4 cup Parmesan cheese
1 cup bread crumbs
1 egg

Roll bacon around apple and hold together w/ toothpick. Mix bread crumbs and parmesan together. Roll bacon and apple in bread crumb mix. Mix maple syrup, dijon and egg together, then roll in maple syrup mix. Bake until bacon is cooked.


courtesy of: Dakin Farm, 5797 Route 7, Ferrisburgh, Vermont 05456

337. ALLIGATOR SPAGHETTI with BACON

3 lbs alligator meat
3-6 oz cans of tomato paste
4 teaspoons salt
1 cup minced bell pepper
3/4 cup chopped parsley
2 cups minced onion
½ cup worchestershire sauce
1 lb mushroom stems and pieces
3 cans (2 lbs, 3 oz each) tomatoes
4 Tsps oregano
3 cloves minced garlic
2 tablespoons sweet basil
½ lb sliced bacon, diced
1½ cups water
¼ tsp tabasco
spaghetti

In a 4-6 quart pot, fry the bacon until crisp. Remove the bacon and all but 3 tablespoons bacon grease. Add alligator meat which has been cut into 1 inch cubes and brown. (If using smoked alligator meat, omit this stage) Remove meat when brown and set aside. Sauté onions, drained mushrooms, bell pepper and garlic for 10 minutes. Stir in the tomatoes, tomato paste, water, worcestershire sauce, parsley, basil, oregano, salt and tabasco. Bring to a boil, reduce heat and simmer, uncovered, stirring occasionally, for 3 hours or longer. Add reserved alligator meat and simmer until meat is tender. Serve over spaghetti with parmesan cheese. Sauce yield is approximately 5 quarts.


courtesy of: Louisiana Fur and Alligator Advisory Council, 318-354-1229

336. CHICKEN, OKRA, and BACON GUMBO

3 1/2 lb frying chicken
1 lb young Okra pods
10 oz corn kernels
1 lb smoked sausage
8 slices bacon
16 oz can tomato puree
4 cloves garlic
4 large tomatoes
3 large onions
2 green bell peppers
2 stalks of celery with leaves
1 tsp salt
1 tsp dried thyme

Top and tail the Okra pods, ie cut off the ends. Cut the pods into approximately 1/4 inch rounds. Slice the sausage into 1/4 inch rounds. Chop the bacon finely. Mince the garlic.

Pop the tomatoes into boiling water for 30 seconds, remove, peel and chop.

Peel the onions and chop 2 onions coarsely. Cut the remaining onion into quarters. Seed the bell pepper and chop coarsely.

Cut the leaves from the celery and place to one side, chop the celery stalks.

Place the chicken, the celery leaves, the quartered onion and salt into a Dutch oven, with sufficient water to cover the solid ingredients. Bring to the boil, cover with lid and reduce the heat. Simmer for approximately 45 minutes, until the chicken is tender to a fork.

Remove the chicken, reserve the broth after discarding the onion quarters and celery leaves.

Skin and debone the chicken. Cut into small, bite sized pieces. Reserve.

Cook the bacon and sausage in the Dutch oven, over medium heat, until the bacon becomes very crispy. Remove the bacon and sausage from the Dutch oven, but leave one to two tablespoons of bacon/sausage dripping in the oven. Crumble the bacon and set aside with the sausage.

Add the chopped onion, green pepper, celery and minced garlic to the dripping in the Dutch oven and cook over medium heat, stirring constantly, until the vegetables become tender.

Add the chicken, reserved broth, bacon, sausage, tomatoes, tomato puree, okra, corn and thyme to the Dutch oven. Bring to the boil, reduce the heat and simmer uncovered for approximately 90 minutes.


courtesy of: Michael Tracey's Afri Chef, African Recipes: Cooking Real Food From Africa

335. BAKED TURKEY, CHEDDAR, and BACON SANDWICH

makes 6 servings


2 cups Original Bisquick® mix
1 cup milk
1 egg
4 oz. thinly sliced cooked turkey
1½ cups (6 oz.) shredded cheddar cheese
5 slices bacon, cooked

Heat oven to 400°F. Spray square baking dish, 8x8x2 inches, with cooking spray.

Stir Bisquick mix, milk and egg in medium bowl with wire whisk or fork until blended. Spread half of the batter in baking dish. Top with turkey, 1 cup of the cheese and the bacon. Spread remaining batter over bacon.

Bake uncovered about 29 minutes or until golden brown and center is set. Sprinkle with remaining ½ cup cheese. Bake about 3 minutes longer or until cheese is melted. Let stand 5 minutes before cutting.


courtesy of: Betty Crocker / General Mills, Inc., P.O. Box 9452, Minneapolis, Minnesota 55440

334. POTATO SOUP with BACON and GORGONZOLA CHEESE

serves 4


4 slices bacon, diced
1 cup chopped yellow onion
2 stalks celery, sliced
2 large russet potatoes (about 1½ lb.), peeled and cubed
1 cup chicken or vegetable stock or broth
2 cups milk
¼ cup chopped parsley
3/4 teaspoon salt
freshly ground black pepper to taste
4 oz. crumbled Gorgonzola or blue cheese for topping (optional)

In a large soup pot over medium heat, cook bacon until crisp. Remove with a slotted spoon to a plate, leaving 2 tablespoons bacon drippings in pan. Add onion and celery to pan and saute until vegetables are slightly tender, about 6 minutes. Add potatoes and stock and bring to a boil. Reduce temperature to medium-low and simmer, covered, until vegetables are tender, about 20 minutes. Transfer 1 cup of the vegetables to a food processor or blender and process until smooth. Return to pan and add milk and parsley. Season with salt and pepper and reheat over medium heat for about 5 minutes. Ladle into bowls and sprinkle with bacon and cheese.


courtesy of: The Big Book of Soups & Stews, by Maryana Vollstedt. San Francisco: Chronicle Books, 2001, p. 224

333. SALMON on a bed of LEEKS, POTATOES and BACON

1 medium/large salmon fillet, cut into 4 pieces or 4 salmon steaks
250g diced bacon
2 leeks sliced into rounds
½ kg waxy potatoes peeled and sliced into rounds
2 cups fish stock
1 teaspoon dried thyme
2 bay leaves
¼ cup good quality white wine or champagne vinegar (like our Charbonneaux)
1 teaspoon salt
Freshly ground black peppers
reheat your oven to 180oc

Use a cast iron frying pan or similar that can go in the oven. Combine the leeks and bacon and cook in the pan over a medium heat for about 5 minutes; stirring occasionally. Add the potatoes, thyme, salt & pepper, bay leaves and pour in the stock and vinegar. Bring to the boil. Cover with tin foil and place in the oven for about 20 minutes or until the potatoes are nearly done.

Remove from the oven, lay the Salmon on top and return to the oven for 8-10mins or until the salmon is done.

Transfer the salmon to a plate – I take off the skin at this stage if you're using a fillet.

Remove the bay leaves. Serve the potato and leek mixture on individual plates and place the salmon on top. Pour on any remaining juice. Serve immediately.


courtesy of: Elizabeth and Mike Lind, La Cigale, New Zealand

332. OX LIVER and BACON HOTPOT

yields 1 serving


1 lb. ox liver, cut into 1/4-inch slices
4 oz. streaky bacon, rind removed, cut into small pieces
1 heaped tablespoon seasoned flour
3 large onions, sliced
1 medium carrot, peeled cut into chunks
1 celery stalk, cut into chunks
2 oz. swede, peeled, cut into chunks
1 teaspoon dried sage
Stock or water
1 teaspoon Worcestershire sauce
2 lb. potatoes, peeled and cut into fairly thick slices
A little beef dripping or butter
Salt and black pepper

Pre-heat oven to 325F. Toss the slices of liver in the seasoned flour to coat them well, then arrange them in a good sized casserole and sprinkle in any leftover flour. Add the bacon and sliced onion, together with the chunks of carrot, celery and swede. Add the sage and a good seasoning of salt and pepper. Pour in just enough stock or water barely to cover the ingredients in the pot - probably about 1 pint - then add the Worcestershire sauce. Finally cover the top with a thick layer of potatoes, overlapping each other, then season again with salt and pepper. Cover the casserole and cook in the oven for 2 hours. After that, take lid off and cook for a further 30 minutes. When the time is up, brush the potatoes with a little melted beef dripping or butter and pop the casserole under a pre-heated hot grill to get a nice crusty top to the potatoes.


courtesy of: Léon Brocard, 39A Chepstow Road, London, W2 5BP, UK

331. TOMATO-BACON CHUTNEY FILLO CUPS

makes 30 appetizers


6 slices bacon, diced
1 cup chopped onion
2 teaspoon minced garlic
1½ lb. tomatoes, peeled, chopped
½ cup sherry vinegar
¼ cup sugar
2 teaspoon Nantucket Renaissance Rub
30 mini fillo shells

Cook bacon until crisp in large skillet over medium heat. Transfer to paper towels to drain. Discard all but 2 tablespoons bacon drippings.

Add onion and garlic to skillet; cook 1 to 2 minutes. Stir in tomatoes, vinegar, sugar, and rub. Bring to a boil; reduce heat and cook 25 to 30 minutes or until thickened.

Stir in all but 2 tablespoons bacon.

Spoon about 1/2 tablespoon into each fillo cup. Sprinkle remaining bacon over and serve immediately.


courtesy of: Sue Erickson, Executive Chef, Lunds and Byerly’s, Twin Cities, Minnesota

330. ICEBERG WEDGE with WARM BACON and BLUE CHEESE DRESSING

makes 6 servings


1 1/2 cups mayonnaise
2 tablespoons fresh lemon juice
1 tablespoon coarsely ground black pepper
1 teaspoon hot pepper sauce
1 cup coarsely crumbled blue cheese
Buttermilk (optional)
1/2 pound thick-cut bacon, cut crosswise into 1-inch pieces
1 large head of iceberg lettuce, cut into 6 wedges, each with some core attached
1/2 red onion, very thinly sliced

Mix first 4 ingredients in medium bowl. Add blue cheese and stir until well blended. If too thick, thin with buttermilk by tablespoonfuls to desired consistency. (Can be made 1 day ahead. Cover and chill.)

Cook bacon in large skillet over medium heat until golden brown and beginning to crisp. Arrange lettuce on plates. Spoon dressing over. Using slotted spoon, transfer warm bacon from skillet onto salads, dividing equally. Garnish with red onion.


courtesy of: Bon Appétit, January 2006

329. BAKED SALMON with TARRAGON, BACON, and ONIONS

4 salmon fillets
1 small, finely chopped onion
2 slices of thin bacon, diced
3 ounces (90g or ¾ stick) butter
¼ teaspoon dried tarragon
2 tablespoons lemon juice
Large sheet of buttered kitchen foil
Double cream or crème fraîche

Pre-heat the oven to 400F. Fry the finely chopped onion in butter in a pan until soft and golden (but not burnt). Add the bacon and tarragon and cook for another two minutes; then stir in the lemon juice.

Place a large piece of buttered kitchen foil in an ovenproof dish, place the salmon fillets on this and cover with the onion and bacon mixture. Fold over the foil and seal to make a parcel. Bake for 15-20 minutes.

Serve with a teaspoonful of thick cream or crème fraîche and fresh vegetables.


courtesy of: Rampant Scotland Directory

328. BLT WAFFLE

makes 4 servings


1 cup all-purpose flour
2 teaspoons baking powder
about ½ teaspoon salt
1 cup milk
2 large eggs, separated
½ cup oil-packed dried tomatoes, drained and chopped (reserve oil)
3 tablespoons oil reserved from dried tomatoes, or olive oil
4 strips bacon (about 1 oz. total), cut in half lengthwise and crosswise
2 teaspoons white wine vinegar
¼ teaspoon Dijon mustard
fresh-ground pepper
2 cups baby lettuce salad mix
12 cherry tomatoes, cut in half

In a large bowl, mix flour, baking powder, and ½ teaspoon salt. Add milk, egg yolks, dried tomatoes, and 2 tablespoons of the tomato oil; stir. In another large bowl, with a mixer on high speed, beat egg whites until soft peaks form. Fold whites into batter.

Turn a waffle iron to high heat. Lightly spray both sides with cooking oil spray. When hot, pour about half of the batter (or an amount suited to your waffle maker) onto the waffle iron. Lay 2 pieces of bacon over the batter. Close waffle iron and bake until golden brown, 5 to 10 minutes. Remove waffles and keep warm on a baking sheet in a 200 degree oven. Repeat to cook remaining waffles.

In a large bowl whisk together the remaining 1 tablespoon tomato oil, white wine vinegar, mustard, and salt and pepper to taste. Toss with the baby lettuce and cherry tomatoes.

Top waffles with dressed salad.


courtesy of: Mickey Strang, McKinleyville, California / Sunset, December 2005

327. COUNTRY NOODLE CASSEROLE with BACON

½ lb. sliced bacon
1 package very fine noodles
3 cup cottage cheese
3 cup dairy sour cream
2 cloves garlic, crushed
2 onions, minced
2 tablespoon Worcestershire sauce
Dash Tabasco
4 teaspoon salt
3 tablespoon prepared horseradish
1 cup grated Parmesan cheese
Extra sour cream to taste

Fry bacon until crisp, drain on paper towel and crumble. Cook noodles in salted boiling water until just tender, al dente. Drain well. Mix remaining ingredients, except cheese, in large bowl. Add noodles and bacon and toss. Turn into a deep 3½-quart greased casserole. Cover and bake at 350 degrees for 30 to 40 minutes. Remove cover. Sprinkle with cheese and continue to bake until cheese is lightly brown.


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

326. ORIGINAL BLT SOUP

serves 6


6 slices bacon, diced
1 cup chopped yellow onion
2 cloves garlic, minced
8 medium tomatoes (about 3 lb.), peeled, seeded, and chopped
6 cups chicken stock or broth
¼ cup chopped fresh basil leaves, or 1 teaspoon dried basil
¾ teaspoon salt
freshly ground black pepper to taste
¼ teaspoon sugar
1 tablespoon tomato paste
1 cup finely shredded lettuce for topping

In a Dutch oven over medium-high heat, cook bacon until crisp, 6 to 7 minutes. Transfer to a plate, leaving 1 tablespoon bacon drippings in Dutch oven. Reduce heat to medium. Add onion and garlic and saute until tender, about 5 minutes. Add remaining ingredients except lettuce and bring to a boil. Reduce heat to medium-low and simmer, uncovered, until vegetables are tender, about 20 minutes. Transfer in batches to a food processor or blender and puree. Return to Dutch oven and reheat. Ladle into bowls and top with bacon and lettuce.


courtesy of: The Big Book of Soups & Stews, by Maryana Vollstedt. San Francisco: Chronicle Books, 2001, p. 235.

325. SAUTÉED RABBIT with SOUR CREAM and BACON

1 young rabbit
½ cup flour seasoned with
1 teaspoon salt
1½ teaspoons dry mustard
1 teaspoon thyme
½ teaspoon freshly ground pepper
5 or 6 rather thick slices bacon
½ cup chicken or beef stock
1 cup sour cream
2 tablespoons chopped parsley
1 teaspoon salt

Cut the rabbit into serving pieces. Shake the pieces well in a plastic bag with the seasoned flour. Sauté the bacon until just crisp. Remove, and keep it warm wrapped in absorbent paper. Heat the bacon fat, and brown the rabbit pieces in the fat on both sides. Reduce the heat, and add the stock. Cover the pan, and simmer 10 to 15 minutes, or until the rabbit is tender. Transfer to a hot platter, and skim off all but 2 tablespoons of fat from the pan. Add the sour cream, chopped parsley, and salt. Stir over medium heat till well mixed and heated through, but do not let it boil. Spoon the sauce around the rabbit, and serve with mashed potatoes.


courtesy of: Billie Zumwalt / The Meat Rabbit list

324. CAULIFLOWER with BACON and MUSHROOMS

4 slices bacon
1 tablespoon butter (or olive oil)
small head cauliflower, cut into small bite-size pieces
8 oz. mushrooms, cut in half, then into thick slices
½ red onion, diced into small pieces
½ cup chopped fresh parsley
salt and pepper to taste

Cut bacon into small crosswise strips, then cook in large frying pan until quite crisp. Pour off most of bacon fat, but don't wipe out pan. (The original recipes leaves all the fat in the pan, but since bacon isn't even officially allowed on The South Beach Diet, I used much less bacon and then left just a tiny bit of the fat for flavor.) Add butter or olive oil, heat for 1 minute, then add cauliflower and mushrooms and cook over very high heat, stirring constantly, for about 5 minutes. Add onions and cook about 2 minutes more, or until veggies seem nearly done and are starting to brown a bit. Add bacon and parsley and cook 2-3 minutes more. Add 1/4 cup water, then scrape pan to get browned bits off and cook until water has evaporated. Season with salt and pepper and serve hot.


courtesy of: Vegetable Love: A Book for Cooks, by Barbara Kafka. New York: Artisan, 2005

323. BACON and MUSHROOM BITE-SIZE QUICHE

makes 3½ dozen; serves 14


8 slices bacon
¼ pound fresh mushrooms, chopped
1 tablespoon butter
1/3 cup chopped green onion
1 2/3 cups shredded Swiss cheese
Pastry for double-crust pie (homemade or purchased)
5 eggs
1 2/3 cups sour cream

Heat oven to 375 degrees F. On a lightly floured board, roll out the pastry dough 1/16-inch thick. Using a 3-inch cutter, cut out 42 circles; re-roll scraps as needed. Fit circles into bottoms and slightly up sides of lightly greased 2½-inch muffin pans. Meanwhile, fry bacon slices until crisp, drain; crumble or chop. Chop mushrooms, saute in butter until limp and liquid evaporates. Combine bacon, mushrooms, green onion and cheese. Divide filling equally among muffin cups. In large bowl, beat together eggs, add sour cream and stir until smooth. Spoon about 1 tablespoon into each muffin cup. Bake until puffed and light brown, 20-25 minutes. Cool in pans 5 minutes; lift out. Serve warm or let cool on wire racks. If made ahead, wrap cooled quiches airtight, and refrigerate overnight. Reheat, uncovered, in a 350 degrees F. oven for about 10 minutes.


courtesy of: PrairieFresh® Premium Pork, P.O. Box 29135, Shawnee Mission, Kansas 66201

322. MISSISSIPPI DELTA CATHEAD BISCUITS

for four cathead biscuits

1 1/8 cup self-rising flour
2/3 cup milk or buttermilk
1/8 cup oil or bacon drippings

Blend above ingredients in a mixing bowl.

Dump a hand full of flour on a pastry cloth or whatever. As you can see, I use a brown paper sack. Newspaper also works just fine.

As in the top photo, dump the blended dough onto the flour.

Pour a dash of oil into your skillet and smear it around with your fingers. Coat the inside of the skillet and the palms of your hands with oil.

Knead the dough for about 30 seconds, rolling it in the flour and thickening it.

Half the dough as in the middle photo. Half it again, making 4 pieces of dough.

Roll each piece of dough between your hands, making it into a ball, then put it in the skillet.

As you see me doing in this photo, use a spoon or a pastry brush and put a little oil or bacon drippings on the top of each un-baked biscuit. You're ready to start cooking.

Preheat oven to 350°. Bake 25 minutes at 350°. Broil/toast for 1 or 2 minutes. Enjoy!


NOTES: They're called "cathead biscuits" because they should be about the size of a cat's head. They should be somewhat round on top and not flat like canned biscuits. Do not cut them out of rolled-out dough with the rim of a glass or with any other implement as every biscuit recipe I've ever read said to do. Roll them into a ball with your hands. Why make home-made biscuits if they look like store-bought biscuits?


courtesy of: John Lee Doughty, Jr., Junior's Juke Joint, Tullos, Louisiana

321. PIG"S PETTITOES

sufficient for 3 or 4 persons

time: altogether 40 minutes


pigs trotters
pigs liver
pigs heart
1 pint gravy
1 thin slice bacon
1 onion
1 blade of mace
6 peppercorns
3-4 sprigs thyme
butter and flour, to thicken
salt and pepper, to taste

Put the liver, heart and trotters into a saucepan with the bacon, mace, peppercorns, thyme, onion and gravy and simmer gently for 15 minutes. Then take out the heart and liver and mince them very finely. Keep stewing the trotters until quite tender, which will be in from 20 to 30 minutes. Then return the minced liver, thicken the gravy with a little butter and flour, season with salt and pepper. Simmer over a low heat for 5 minutes, stirring occasionally. Dish the mince, split the feet and arrange them round alternately with sippets (triangles) of toasted bread and pour the gravy in the middle.


courtesy of: Ken Howells, Birmingham, England / The Foody UK and Ireland / http://thefoody.com

320. HOT AVOCADO CREAM with BACON CRUMBLE

makes 6-8 servings

NOTE: change sizes or US/metric


4 tablespoons butter
4 tablespoons cornflour
1 1/2 liters strong home-made chicken stock
salt
milled black pepper
2 large ripe avocados, skinned,stoned and pureed
65 ml fruity white wine
125-250 ml cream
2 tablespoons crisped bacon, crumbled
3 sprigs fresh coriander

Melt butter in a saucepan. When hot and bubbly, stir in cornflour and continue to stir until mixture turns golden. Gradually add chicken stock, whisking constantly to smooth away any little lumps.
Sprinkle with salt and pepper. Remove from stove. Add avocado puree, white wine and cream. Reheat carefully, but do not allow to boil. Transfer to a heated soup tureen and sprinkle with crisped bacon crumble. To serve, ladle into heated soup plates and garnish with fresh coriander.


courtesy of: Chef Julie, Scottburgh, KZN, South Africa

319. BROILED DOGFISH with ONIONS, TOMATOES, and BACON

makes 4 servings

time: 30 minutes


2 slices bacon, minced
1 medium-size onion, chopped
2 cups chopped fresh, ripe tomatoes (canned are fine; drain first)
1 tablespoon minced fresh basil
1/2 cup minced fresh parsley
salt and freshly ground black pepper to taste
1 to 1 1/2 lb. dogfish fillets, cut in half
2 tablespoons olive oil

BUYING TIP: The best dogfish is always iced immediately after the catch, and fillets are kept ice cold from processor to retailer. Well-handled dogfish has little aroma, or may be slightly sweet-smelling; stick to those, rather than trying to deal with the stink of ammonia.

NOTE: Other common names for dogfish are sand shark, nurse shark, grayfish, rock salmon, and rock cod.


Cook the bacon, stirring, over medium heat until it begins to crips; remove it with a slotted spoon. Cook the onion in the bacon fat, stirring occasionally, until they soften, about 5 minutes. Add the tomatoes and cook, stirring occasionally, until they begin to liquefy, 3 to 5 minutes. Add the basil and half the parsley, stir, taste for salt and pepper, and turn off the heat. Preheat the broiler.

Brush a shallow baking pan with half the olive oil and lay the fillets in the pan. Brush them with the remaining oil, sprinkle with salt and pepper, and place under the broiler. Broil for 2 minutes; the fillets will not begin to brown. Spoon the tomato mixture onto the fillets and return to the broiler. Broil 2 more minutes and serve, garnished with the remaining parsley.

ALTERNATIVE FISH FOR THIS RECIPE: Blackfish, cod, grouper, haddock, mackerel, Atlantic or Pacific pollock, rockfish, sablefish, red snapper, striped bass, tilefish, or wolffish. Adjust cooking time accordingly.


courtesy of: Fish: The Complete Guide to Buying and Cooking, by Mark Bittman. New York: MacMillan, 1994, pp. 121-122

318. WARM SALAD with SPINACH, BEETS, BACON and SHERRY VINEGAR DRESSING

makes 4 to 6 servings as a starter or salad course


2 medium size red beets (about 6 to 8 ounces each)
1 1/2 pounds of spinach leaves, stems removed
4 ounces thinly sliced bacon
1 small (6 ounces) Spanish onion, thinly sliced
3 tablespoons canola or grape seed oil
3 tablespoons sherry wine vinegar
Kosher or sea salt
Freshly ground pepper

Place the whole beets in a pot and cover with water. Add salt to the water and cook the beets for about 40 minutes or until they are tender. Add water during the cooking when necessary. Rinse the cooked beets under cold water. Peel, then cut in half. Slice the halves about 1/3-inch thick so that they are shaped like half-moons.

Pick the stems from the spinach. Wash and drain very well. Check for ladybugs.

Cut the bacon slices crosswise into 1-inch pieces. In the sauté pan on medium heat, cook bacon until crisp. Remove the bacon from the pan and place on a plate lined with paper towels to absorb the grease. Pour off half of the fat from the pan and return it to the stove.
Add the onions and cook until they begin to become translucent, don't over cook (about 1 minute).

Next, add the oil and vinegar along with the beets. Cook gently until the beets are very warm. Season with salt and pepper. Remove the onions and beets with a slotted spoon, leaving the dressing in the pan.

Add the spinach and toss continuously using the tongs. When the spinach is slightly wilted, divide it on plates and put the warm onions and beets on top of the spinach. Sprinkle each plate with the crisp bacon and serve at once.


courtesy of: Chef Jasper White / The Victory Garden, WGBH Boston Lifestyle Productions / PBS

317. SAUERKRAUT GARNISHED with BRATWURST, KNOCKWURST, PORK CHOPS, and BACON

a.k.a. Choucroute Garni

serves 6 to 8


12 oz. bacon, diced
1 yellow onion, diced
3 cloves garlic, chopped
2 carrots, thinly sliced
4 cups chicken stock or broth
1 cup dry white wine
4 cups sauerkraut, drained
12 baby red potatoes, halved
2 bay leaves
1 teaspoon herbes de Provence
freshly ground pepper to taste
6 to 8 juniper berries (optional)
4 bratwurst, scored (2 or 3 small diagonal slashes a fourth of the way through)
4 knockwurst, scored
3 or 4 smoked pork chops, halved if large
assorted mustards as an accompaniment

In a large Dutch oven over medium-high heat, cook bacon until crisp, about 8 minutes. Remove bacon, leaving 1 tablespoon of drippings in Dutch oven. Reduce heat to medium. Add onion, garlic, and carrots and saute until tender, about 5 minutes. Return bacon to Dutch oven. Add stock, wine, sauerkraut, potatoes, bay leaves, herbes de Provence, pepper, and juniper berries, if desired. Reduce heat to medium-low and simmer, covered, about 1 hour. Add meats, submerging some into the stew. Simmer, covered, until sausages have plumped up and flavors are blended, 30 to 35 minutes longer. Remove bay leaves and discard. Serve with an assortment of mustards.


courtesy of: The Big Book of Soups & Stews, by Maryana Vollstedt. San Francisco: Chronicle Books, 2001, p. 132

316. TROPICAL BACON CROISSANT

makes 4 servings


4 croissants, split
¼ cup cream cheese, softened
4 pineapple slices, cut in half
12 slices bacon
4 strawberries, thinly sliced
1 medium kiwi, peeled, thinly sliced

Spread bottom half of each croissant with 1 tablespoon of the cream cheese.

Top each with 2 pineapple pieces, 3 bacon slices and ¼ each of the strawberries and kiwi; cover with top of croissant.


courtesy of: Kraft Foods

315. CIDER-STEAMED MUSSELS with CRISPY BACON

makes 4 servings


1 large red onion, thinly sliced
1½ cups apple cider
3 lb. fresh mussels, scrubbed and bearded (see NOTE)
¼ cup Calvados or brandy
1½ cups heavy or whipping cream
freshly ground black pepper to taste
8 oz. sliced bacon, cooked crisp, drained, and crumbled
½ cup minced fresh parsley

NOTE: Do not beard the mussels in advance or they will spoil.

Place the onion, cider, and mussels in a large pot with a tight-fitting lid. Cover, bring to a boil, and cook until the mussels open, 5 to 7 minutes. Transfer the mussels with a slotted spoon to a warmed serving dish, discarding any unopened ones. Cover the dish with a warm moistened kitchen towel to help retain the heat.

Add the Calvados and cream to the liquid remaining in the pot. Bring to a boil and continue boiling until the liquid is reduced by half, about 10 minutes. Season with pepper. Pour the cider cream over the mussels and mix in the bacon and parsley. Scoop the mussels into individual serving bowls and serve at once.


courtesy of: Cold Weather Cooking, by Sarah Leah Chase. New York: Workman Publishing, 1990, pp. 318-319

314. SALMON with WARM BACON SALSA

2–3 sprigs fresh thyme
4 fresh or dried figs
2 slices bacon
½ cup pre-diced red onions
1 tablespoon garlic paste
1½ pounds fresh salmon (ask for skin to be removed)
2 teaspoons extra virgin olive oil
½ teaspoon mesquite seasoning
¼ teaspoon pepper
aluminum foil (optional)
1 (10-oz.) can milder diced tomatoes and green chiles (well drained)

Preheat grill. Finely chop (rinsed) thyme, leaves only; measure (2 teaspoons) and set aside. Preheat medium saucepan on medium-high 2–3 minutes. Cut figs and bacon into ¼-inch pieces; set figs aside. Place bacon in pan with onions and garlic paste; cook 5–7 minutes, stirring occasionally, until bacon begins to brown.

Meanwhile, cut away dark sections of salmon and cut into 4 servings. Rub both sides of salmon with oil; sprinkle with thyme, mesquite seasoning, and pepper. Wash hands. Place salmon, using tongs, on grill, with darker side up. Close lid (or cover loosely with foil) and cook 2–3 minutes on each side or until internal temperature reaches 145°F. Use meat thermometer to accurately ensure doneness.

Add figs and tomatoes to bacon mixture; reduce heat to medium and simmer 4–5 minutes, stirring occasionally, until mixture thickens and liquid evaporates. Serve salsa over salmon.


courtesy of: Publix Apron's / Publix Super Markets, P.O. Box 407, Lakeland, Florida 33802, 863-688-7407 ext. 53028 / Apron’s Cooking Schools: Publix at University Walk, 2875 University Parkway, Sarasota, Florida 34243, 941-358-7829 / Publix at Shoppes of Citrus Park, 7835 Gunn Highway, Tampa, Florida 33626, 813-926-4465

313. PORTUGUESE PEASANT SOUP

1 lb. dried red kidney beans, soaked overnight
3 quarts chicken stock (or more if necessary)
12 strips thick-sliced smoked bacon, diced
1 lb. chorizo, sliced
3 medium yellow onions, chopped
6 cloves garlic, minced
3 medium potatoes, scrubbed and diced
4 medium carrots, scrubbed and diced
4 medium turnips, scrubbed and diced
1 small cabbage, cored and chopped
4 bay leaves
1 tablespoon salt
2 teaspoon freshly ground black pepper
1 cup chopped cilantro

Simmer the beans in the chicken stock for about 2 hours, or until they are just tender. In a soup pot, saute the diced bacon until it has rendered its fat. Add the chorizo, onions, garlic and saute until they begin to color. Add the diced potatoes, carrots, turnips, cabbage, bay leaves, and kidney beans. Season with salt and pepper to taste. Bring to a simmer and cook for another 1/2 hour, until the vegetables are tender. Add cilantro just before serving.


courtesy of: The Bean Book by Roy F. Guste. New York: W.W. Norton & Company, 2000

312. BACON-WRAPPED, SHRIMP-STUFFED PRUNES

12 prunes, pitted
1/2 cup Burgundy wine
1 bay leaf
1/4 cup soy sauce
2 cloves garlic
1/4 teaspoon crushed red pepper
12 shrimp, uncooked
12 macadamia nuts
Dijon mustard
6 lean bacon strips, cut in half

Pit prunes and let soak overnight in wine, bay, soy sauce, and garlic. Peel uncooked shrimp and stuff into prune with a macadamia nut and a dollop of mustard. Wrap in bacon, secure with toothpick and broil until bacon is crisp and shrimp is cooked. Let cool and eat as an appetizer.


courtesy of: Secrets of the Tsil Cafe: A Novel with Recipes, by Thomas Fox Averil. Blue Hen Books, 2002.

311. APPLE and BACON SALAD

serves 2


4 slices streaky bacon, sliced
2 red apples, unpeeled, diced
2 wholemeal bread slices, diced
Ground pepper to taste
2 spring onions, or 1/4 red onion, sliced thinly
1 pinch dried rosemary, crumbled
1 tablespoon lemon juice
1 tablespoon olive or other salad oil

Fry the bacon in a medium frying pan over medium-high heat until it is crisp. Put it in a bowl with a slotted spoon. Add the apples to the pan and brown them lightly on one side. Put the apples in the bowl with the bacon. Add the bread to the pan and ‘toast’ it briefly, until bread starts to turn golden. Add the bread to the bowl, along with onions and rosemary. Whisk together the vinegar and oil, drizzle over salad and toss together. Season to taste with pepper and serve.

Serving suggestion: Pile atop lettuce or spinach for lunch.


courtesy of: Abel & Cole, Organic Home Delivery, 16 Waterside Way, Plough Lane, Wimbledon, SW17 0HB

310. BACON-CHEESE MUFFINS

yields 12 servings


½ lb. bacon
vegetable oil
1 egg, lightly beaten
¾ cup milk
1¾ cup all-purpose flour
¼ cup sugar *
1 tablespoon baking powder
1 cup cheddar cheese, shredded
½ cup Grape Nuts cereal

* You may reduce the sugar to 1 tablespoon, if you wish. *

Heat oven to 400 F.

Cook the bacon until crisp. Drain on paper towels. Measure the drippings; and add vegetable order to make 1/3 cup, if needed. Combine drippings with egg and milk and set aside. Crumble the bacon and set aside.

In a large mixing bowl, stir together the flour, sugar and baking powder. Make a well in the center and add the dripping/egg mix all at once. Stir until just moistened; the batter will be lumpy. Lightly fold in the crumbled bacon, cheese and cereal.

Fill greased or paper-lined muffin cups about 3/4 full. Bake for 15 to 20 mins, or until lightly browned.


courtesy of: Bonnie Engel, the Shawano County Fair, Shawano, Wisconsin / The County Fair Cookbook

309. PARSNIP and HAZELNUT GRATIN with BACON

makes 8 to 10 servings


4 ounces bacon slices, chopped
2 pounds parsnips (about 11 medium), peeled, trimmed, thinly sliced lengthwise
1/2 cup hazelnuts, chopped, toasted, divided
2 cups whipping cream
1 cup low-salt chicken broth
1 1/2 teaspoons kosher salt
1 teaspoon ground black pepper
2 tablespoons minced fresh sage

Preheat oven to 400°F. Sauté bacon in heavy medium skillet over medium-high heat until golden brown, about 6 minutes. Using slotted spoon, transfer bacon to large bowl. Stir in parsnips and 1/4 cup hazelnuts. Arrange mixture in even layer in 2-quart baking dish. Combine whipping cream, broth, salt, and pepper in medium bowl. Pour over parsnip mixture in dish.

Bake gratin 30 minutes. Press down on parsnips with spatula to moisten evenly. Continue baking until parsnips are tender and liquid bubbles thickly, about 35 minutes longer. Let stand 10 minutes. Sprinkle with remaining hazelnuts and sage.


courtesy of: Jill Silverman Hough, Bon Appétit, March 2006

308. ASPARAGUS and SMOKED BACON FILO PARCEL

serves 2


6 asparagus spears
6 rashers smoked back bacon
2 sheets filo pastry
Hoi Sin dressing
Basil Vinaigrette dressing
Mixed leaves
Cucumber
Diced, deseeded tomato
Diced red onion
Shredded carrot

Wrap each asparagus spear with a rasher of bacon and then two layers of filo pastry which has been brushed with butter. (Wrap like a Christmas cracker). Deep fry until gold and crisp at 180 degrees Centigrade (approx 2-3 minutes) then drain on kitchen roll. Garnish plate with shredded lettuce and salad leaves and dress with vinaigrette. Arrange filo parcels on top and dress with hoi sin sauce. Deep fry shredded carrot until crisp then place on peak of parcels and serve.


courtesy of: AJ's Bistro, 65 Topping Street, Blackpool, FY1 3AF

307. PASTA CARBONARA

makes enough carbonara sauce for 2 small portions or 1 large portion of pasta

Tagliatelle (or linguine or any pasta you like for that matter) for one or two people
2 egg yolks
½ cup of heavy cream
¾ cups grated parmesan cheese
as much bacon or pancetta as you wish to have
chopped parsley (optional)
additional grated parmesan
salt and pepper

Dice your bacon and cook according to desired crispness. (or dice after cooking if you prefer)

Drain on paper towel. Reserve the bacon grease.

Mix 2 egg yolks with 1/2 cup of heavy cream and 3/4 cup of grated parmesan cheese.

Add salt and pepper to taste.

Cook your noodles and strain, reserving some of the starchy water.

Put the noodles back in your saucepan and add a teaspoon or two of the bacon grease to coat the noodles (this prevents the cream sauce from soaking right into the noodles).

Add your egg mixture to the noodles and combine well. If the sauce is too thick add a bit of your reserved starchy water. This is all dependent on how you like it.

Mix in your bacon bits right into the sauce and noodles or pile them on top as I did.

Serve it up in a bowl or two and sprinkle with additional parmesan, chopped parsley and freshly ground pepper to taste.


courtesy of: Michèle at Oswego Tea, Paris, France

306. SALMON CHOWDER with BACON and CILANTRO

makes about 10 cups


4 slices thick-cut bacon (about 4 ounces), cut into 1/8-inch dice
2 onions (about 1 1/4 pounds), quartered, then thinly sliced
1 1/2 teaspoons ground coriander
1 pound sweet potatoes (red-skinned, yam variety), peeled, cut into 1/4-inch dice
3 bottles (8 ounces each) clam juice
1 1/2 pounds skinless salmon fillet*, cut into 1/2-inch dice
2 cups half-and-half or light cream
1/2 cup (lightly packed) chopped fresh cilantro
1 tablespoon salt, or to taste
1/2 teaspoon freshly ground pepper, or to taste
Dash of cayenne pepper

Cook bacon in a large soup pot, stirring frequently, until lightly browned, about 5 minutes. Remove with a slotted spoon; reserve. Stir onions into the bacon fat remaining in pan; cook, stirring, until soft, about 5 minutes. Stir in potatoes and clam juice; bring to a boil over high heat. Reduce heat to medium and cook until potatoes are just tender, about 5 minutes. Reduce heat to low; stir in salmon. Cook until salmon is just firm and opaque, about 5 minutes. Add half-and-half, stirring, until heated through. Stir in reserved bacon and cilantro. Season with salt and pepper to taste.

*For variation, substitute coarsely diced shrimp and/or scallops for the salmon, or combine the three for a seafood melange.


courtesy of: The Sweet Onion Source

305. BOK CHOY with HOT BACON SAUCE

1-2 tablespoons sugar
2 tablespoons vinegar
2 tablespoons Worcestershire sauce
1/4 cup Chili sauce
6 slices bacon, cooked and crumbled
2 tablespoon cooking oil
3 cups chopped bok choy

Combine first six ingredients in a wok or skillet; simmer 5 minutes. Add bok choy; stir fry until crisp tender. Serve, with more chili sauce on the side.


courtesy of: Richard Karnesky, Evanston, Illinois /