403. CREAMY SWEDE and BACON

1 swede
4 rashers bacon, rinded and chopped
40 grams butter
2 tablespoons single cream
Salt and pepper

Peel the swede and cut into smallish cubes. Bring to the boil and then simmer for approximately 15-20 minutes, or until tender. Drain thoroughly. Heat half of the butter and fry the chopped bacon until it begins to crisp. Return the swedes to the pan and add the rest of the butter and the cream, mashing until creamy. Season to taste with the salt and pepper and serve immediately.


courtesy of: Abel & Cole, organic home delivery service, 16 Waterside Way, Plough Lane, Wimbledon, SW17 0HB

402. ROASTED LEG OF RABBIT with BACON and MUSTARD SAUCE

Serves 4


4 rabbit legs
110g unsalted butter, softened
1 garlic clove, peeled and chopped
1 tbs chopped fresh tarragon
1 tbs chopped fresh parsley
grated rind of 1 lemon
salt and pepper
20 thin smoked bacon rashers, rind removed

For the mustard sauce
450ml whipping cream salt and pepper

Preheat the oven to 220C/Gas 7. With a small sharp knife, remove the thigh bone from the rabbit leg by forming a little tunnel around the bone rather than coming through from the side. This is only slightly tricky and just takes a little time and trouble. Mix together the butter, garlic, tarragon, parsley, lemon and seasoning. Divide this between the four cavities and wrap each leg with five rashers of bacon, then place on a lightly buttered baking tray. Make sure that the ends of each rasher meet on the underside. Roast the legs in the oven for about 10 minutes until crisp and golden brown. Remove from the oven and leave to rest for a further 10 minutes in a warm place.

Meanwhile, make the sauce. Simply heat the cream with a tablespoon of the mustard and a little salt and pepper. Simmer for five minutes or so until slightly thickened. Keep warm.

To serve, cut three slices from the bulbous end of each leg and, being careful to collect the herby juices, arrange neatly on four plates. Sit the bony part upright alongside the slices. Add the second spoonful of mustard to the sauce, whisk, reheat and serve separately in a sauce-boat. A dish of plain boiled potatoes and a green salad would be a fitting accompaniment.


courtesy of: Roast Chicken and Other Stories: A Recipe Book, by Simon Hopkinson. Ebury Press, December 1996

401. BACON and EGG SOUP

1 lb. good bacon
1/2 cup chopped shallots
3/4 cup frozen spinach or collard greens
1/2 cup water
2-4 eggs
3 cans Campbell's chicken broth
1/3 cup shelled chopped pistachios
3/4 cup fresh cilantro, loosely chopped
3/4 cup grated muenster cheese
several tablespoons heavy cream, to taste
black pepper, sage, mace
2 tablespoons dry sherry
1 packet unflavored gelatin (optional)

Chop the bacon and the shallots both small and fry them together in a pan until the bacon is crisped. Set them aside. Drain off all the grease except a little, and use that and the water to cook the collards until they soften. Turn off the fire and let your pan cool while you beat two or three or four eggs. If you only use two eggs, first sprinkle a packet of unflavored gelatin into your chicken stock. Beat the chicken stock into the eggs. Pour this into the pan with the collards and heat, stirring constantly, until the soup thickens. This will be sudden, so keep your fire moderate and watch closely. While you're stirring, throw in the pistachios and cilantro, and season to taste with black pepper, a good pinch of rubbed sage, and a little mace. When the soup has thickened, turn off the fire and keep stirring. Add the crisp bacon and onions, and a little later the cheese, stirring the whiles until the cheese melts. Temper it up with sherry and cream and serve it forth.

NOTE: You can also make this soup with leftover baked ham, and use the juices from the ham's baking if you're not on a low-salt diet. A very nice addition is queso de freir, also known as queso para freir, queso fresco, queso blanco fresco, and panela. It's a crumbly white Hispanic cheese that doesn't melt when you cook it. If you take a slice and fry it in a little oil, browning it on both sides, it's like an entire slice of the little crispy bits you get around the edges of a grilled cheese sandwich. Take several of these browned cheese slices and use your scissors to cut them up into strips. At the last minute, throw them into the soup in place of the grated cheese.


courtesy of: Teresa Nielson Hayden

400. PISTACHIO-STUFFED, BACON-WRAPPED QUAIL

serves four


4 semi-boneless quail
6 slices of room temperature bacon
2 ounces of chicken breast
1/2 cup of chopped chives
1/2 cup of toasted pistachios
salt and pepper

Note: If you are unable to find semi-boneless quail you may instead use bone-in quail and remove the bones yourself. Debone the quail removing the breast bone, the ribcage bones and the first leg bone. Cut off the wishbone and cut through the backbone if necessary. Gently and carefully run your fingers along the bones separating them from the remaining flesh. Reserve the bones for use in the chanterelle broth.

In a food processor puree the chicken, the chives and 2 slices of bacon until smooth. Season the mixture to taste with salt and pepper. In a bowl add the pistachios.

Stuff each quail with several spoons of the pistachio mixture. Form each quail into a tight ball shaped roast. Wrap each quail with a slice of the remaining bacon. Cover as much of each breast as possible by only slightly overlapping the bacon as it extends several times around the quail. Tuck the ends of the bacon slice into each other on the side away from the breasts.

Roast each bird at 400 degrees until done. Ovens and quails vary it is best to judge doneness of the quail by the temperature of the stuffing which should reach an internal temperature of 160 degrees. On average this will take 20 to 30 minutes. The bacon will brown nicely along the way.

Let rest for several minutes then slice each quail in half through the center of the breasts. Serve immediately.


courtesy of: The Inn at Bay Fortune, Prince Edward Island & Nova Scotia, Canada

399. BACON and CHEESE CAULIFLOWER

serves 4


1 bag frozen cauliflower
1/4 cup finely chopped onion
8 ounces shredded cheddar cheese
4 ounces heavy cream
salt and pepper
1/4 cup butter
crumbled cooked bacon

Run cool water over frozen cauliflower in collander to separate pieces. Spray large casserole dish with pam and layer 1/2 cauliflower on bottom. Season with salt and pepper, then layer with 1/2 onions and thinly sliced pats of butter. Add 1/2 cheese. Repeat layers. Pour cream over and bake 45 minutes at 350 degrees.


courtesy of: Breck, Flagstaff, Arizona

398. GOLDEN CALIFORNIA BACON CINNAMON ROLLS

Serves 8


1/2 lb. bacon cooked crisp, crumbled
1 cup pecans (whole and/or pieces)
3 pkgs. refrigerated biscuits
3/4 cup sugar
2 tablespoons cinnamon
1-1/2 sticks butter melted
1 cup sugar
2 tablespoons cinnamon

Preheat oven to 350°F. Combine bacon and pecans and cover bottom of bundt pan, prepared with non-stick spray. Set aside.

Place 3/4 cup sugar, 3 Tbs. cinnamon and biscuits in large zip-lock type bag. Shake well until pieces are coated. Place biscuit pieces into the bundt cake pan on top of bacon/pecan mixture.

Combine butter, 1 cup sugar and 2 Tbs. cinnamon and pour over biscuit pieces.

Bake for 35 minutes until golden brown. Remove and serve hot.


courtesy of: Barbara Hummel / Farmer John Meats, Clougherty Packing Company, 3049 E. Vernon Avenue, Los Angeles, California 90058

397. BACON, ORANGE, and CREAM FRUIT SALAD

Serves 8


1 3-1/2 or 3-3/4 oz. package Instant Vanilla Pudding
1-1/2 cup milk
1 lb. bacon cooked and drained
1 20 oz. can pineapple chunks drained
1 16 oz. can peaches drained, sliced
1 11 oz. can Mandarin orange sections drained
2 medium apples cored and chopped
1/2 6 oz. can (1/3 cup) frozen orange juice concentrate thawed
3/4 cup sour cream
3 medium bananas sliced

Combine pudding mix with milk. Cook vanilla pudding according to directions.
Mix remaining ingredients into pudding and serve.


courtesy of: Lisa Larrigan / Farmer John Meats, Clougherty Packing Company, 3049 E. Vernon Avenue, Los Angeles, California 90058

396. HONEY and MUSTARD ROAST BACON JOINT

serves 3 to 4


1 large Bacon joint (either smoked or unsmoked)

Sauce Ingredients
2 tablespoons runny honey
2 teaspoons dijon mustard
2 teaspoons wholegrain mustard
1 tablespoons lime juice
2 tablespoons lemon juice
½ teaspoon chilli powder
4 cloves, crushed or ½ teaspoon ground cloves

Rinse the Bacon under a cold tap, and dry with kitchen towel, then slice the Bacon joint in half to create two smaller joints. Place them in a shallow roasting tin/dish.

Thoroughly mix together all the sauce ingredients in a bowl and pour over the Bacon making sure the meat is well covered.

If possible, cover with aluminium foil and refridgerate overnight or as long as possible.
Cooking

Heat the oven to 180°C (360°F) or 160°C (320°F) for a fan assisted oven. Place the meat in the oven, covered with aluminium foil.

Cook covered for 30 minutes, remove from the oven and baste the meat in the sauce. Replace and cook covered for another 20 minutes. Baste the meat again and replace in the oven, this time with the foil removed. Cook for a final 10 - 20 minutes until the top is nicely crisp and the meat cooked through.

Remove from the oven and serve either hot or leave to cool.


NOTE: Don't worry if you don't have all the ingredients. Any mustard can be used and the lemon and lime juice can be substituted for each other if lacking one. The small amount of chilli powder is used to help bring out the flavours, and provided it is not really hot, its presence will hardly be noticed.

This sauce can also be used on Bacon steaks. Mix the sauce ingredients together with i tsp of cornflour and place in a pan.

SERVING SUGGESTIONS: This dish can be served immediately from the oven with roast potatoes and freshly cooked vegetables. Alternatively, leave to cool and eat cold with a salad or in a sandwich.


courtesy of: ThePigSite.com

395. SWEET POTATO and BACON SWISS CHARD BUNDLES

yield: 8 servings


2 bunches Swiss chard
1 1/2 large sweet potatoes
1 Idaho potato
1 Spanish onion, finely diced
1 cup smoked bacon, diced
2 teaspoons fresh sage, chopped

Remove the stalk from the Swiss chard leaves. Follow the sides of the stalk in a V- shaped pattern as
you approach the top of the leaf. Many times the leaf will stay intact, however the leaf may split in two.
Either way will work. Wash the leaves and poach in boiling salted water for 15 seconds. Shock in ice
water. Drain and set aside.

Bake the potatoes in the oven until soft. Cool and peel potatoes. Dice into medium nuggets and set
aside. Brown the bacon in a large heavy skillet over high heat. When the bacon is golden brown add
onions and continue cooking for 3-4 minutes on medium heat. Add sage and both potatoes. Let cook
for another 10-15 minutes over medium heat. The potatoes will crush and the mix will resemble chunky
mashed potatoes. Season with salt and pepper. Cool and set aside.

To prepare the bundles, lay out the Swiss chard leaves on the counter top. The surface of one leaf
should be 6-7 inches in diameter. (Put two together if necessary.) The inside of the leaf should face up.
Divide the potato mix into 8 equal portions (each portion should be close to 3 ounces). Place a portion
of potato on the bottom half of the chard leaf and roll the leaf around the mix. Start by folding the bottom
end of the leaf over the potato. Roll once over and fold in the sides. Continue to roll over until it resembles
a short log. Repeat with remaining bundles then place in a buttered baking dish. Brush with olive oil and
bake at 325°F until warm in the center.


courtesy of: Michael Smith & Debbie Gold, Co-Executive Chefs, The American Restaurant, Kansas City, Missouri

394. TOMATO and SMOKED BACON BITES

Serves: 4-6


8 slices smoked bacon, diced in ¼-inch pieces, fried and drained
16-20 cherry tomatoes
½ cup Miracle Whip® dressing
1/3 cup green onions, sliced
3 tablespoons Parmesan cheese, grated
2 tablespoons fresh parsley, snipped (or 1 tablespoon dried)

Cut a thin slice off each tomato top. Scoop out pulp and discard (or use in another recipe). In small bowl, combine all remaining ingredients; mix well. Spoon mixture into hollow tomatoes, arrange on plate and serve.


courtesy of: Nueske's Hillcrest Farm, Wisconsin

393. PIEROGI LASAGNA with BACON

5 lbs. Potatoes, peeled, boiled and mashed
10 slices American cheese
Milk
Salt & Pepper to taste
2 sticks margarine
1 box lasagna noodles, boiled
1/2 lb. Bacon, fried (optional)
2/3 cup chopped onions (sauté in margarine)
1 pkg. Mozzarella cheese (8 or 12 oz.)

To mashed potatoes, add salt, pepper, some mild and American cheese slices. Put a little margarine in the bottom of a 9x13-inch pan. Layer lasagna noodles, potato mixture (sealing along sides) and sautéed onions on top, then sprinkle on Mozzarella cheese. Continue layers. Crumbled bacon may be sprinkled on top. Bake uncovered, at 350 degrees for 1/ 2 hour if mixture is warm. Bake at 325 degrees for about 2 hours if mixture is refrigerated.


courtesy of: Alice Kuhar, WELW/1330 AM, P.O. Box 1330, Willoughby, Ohio 44096

392. GRILLED CORN ON THE COB WRAPPED with BACON

serves 8


8 ears corn
8 slices bacon
coarse salt and freshly ground pepper

Preheat a grill to high (if using a charcoal grill, the coals are ready when you can hold your hand 5 inches above the grill for just 1 to 2 seconds). Pull back husks to stem end (do not remove), exposing corn. Discard silk, using a vegetable brush to remove it completely.

Wrap 1 strip of bacon around each ear of corn. Pull corn husks back up, covering bacon and corn. Tie open end of husks with kitchen twine.

Grill corn, turning occasionally with tongs, until kernels are tender and bacon is cooked through, 15 to 20 minutes (husks will blacken). Transfer corn to a large bowl or platter; serve with salt and pepper for seasoning.


courtesy of: Martha Stewart Living Annual Recipes 2005, from the editors of Martha Stewart Living. New York: Martha Stewart Living Omnimedia, Inc., 2004. p. 190.

391. ALASKAN KING CRAB, BRIE, and BACON WRAP SANDWICH

serves 4


1 lb. Alaska King Crab meat
4 (12-14 inch) flour tortillas, warmed
4 oz brie cheese, ripe, diced
4 cups mixed baby lettuces
1 cup tomato, diced
4 slices bacon, cooked
1/2 cup mayonnaise
1 1/2 tsp fresh dill, chopped

Mix the dill and mayonnaise together in a bowl. Place king crab meat and brie together in a sauté pan; warm over medium heat until cheese starts to melt. Lay out the warm tortillas and spread 1 oz of the dill-mayonnaise over each. Top with 1/4 of the crab and brie mixture, 1 cup of the mixed lettuces, 1/4 cup diced tomato, and 1 slice of bacon, crumbled. Fold in the ends and roll up like a cigar. Cut in half at an angle.


courtesy: Fisherman's Express, Alaska Seafoods, LLC, Anchorage, Alaska

390. ROMAINE LETTUCE and BACON SALAD

1 head Romaine lettuce
1 red onion, sliced in thin rings
1/2 lb. Edwards' bacon, fried crisp
1 cup sour cream
1/2 cup sugar
1/2 cup mayonnaise (thin with 1 capful vinegar)
Parmesan Cheese

Wash, dry and tear lettuce into bite-size pieces. Using a 9 x 13-inch Pyrex baking dish or large platter, lay alternate layers of the lettuce, then onion slice rings. Sprinkle the bacon crumbles over top. Then drizzle mixture of sour cream, sugar, mayonnaise, vinegar over top of salad. Cover with generous sprinkling of Parmesan cheese. (Cover the dressing completely.) Refrigerate for 3 hours before serving.


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

389. MUSSEL, BACON, and BRIE TARTS

serves 8


For the Parmesan Pastry
140g butter
225g plain flour
50g grated Parmesan cheese
1 medium egg, beaten with 1-tablespoon milk

For the Filling
2 tablespoons olive oil
1 Red onion, finely chopped
2 clove garlic, finely chopped
100g bacon or pancetta, cubed
4 medium eggs
300mls-thickened cream
3 tablespoons snipped chives
500g cooked shelled mussels or 2kg fresh mussels, cooked in a little white wine for 5 mins and then remove the meat from the shells.
200g ripe Brie, cubed
200g mixed salad leaves, to serve
French dressing, to serve

Rub the butter, flour and Parmesan together in a bowl until the mixture has the consistency of fine breadcrumbs. Add the egg mix and quickly bring it all together into a dough. Knead lightly a few times with floured hands until smooth. Shape into a flat ball, cover in cling wrap and chill for at least 1 hour.

Heat the oven to 200C/fan forced 180C. Roll the pastry out into 5mm thick and line a 25 x 3cm metal flan dish. Fill with greaseproof paper and baking beans and bake blind for 5-7 minutes until the pastry feels dry. Remove beans and paper and bake for a further 4-6 minutes, until lightly golden. Leave to cool.

Reduce the oven to 180C/fan forced 160C. Heat the olive oil in a frying pan and fry the onion for 3 minutes until softened, but not coloured. Add the garlic and bacon, and cook for 2-3 minutes. Allow to cool slightly. Meanwhile, whisk the eggs and cream with the chives, then fold in the onion, bacon and mussels. Season to taste. Set the case on a baking sheet. Spoon the mix in and scatter the Brie over the top, pushing into the mix here and there. Bake for 12-15 minutes until the filling is just firm and golden.

Serve warm with the dressed leaves and some fresh crusty bread. And perhaps a nice glass of chilled Sauvignon Blanc.


courtesy of: Roger Bayley / Roger Bayley's "Recipe of the Week," ABC South East Mornings with Tim Holt

388. JELLIED RABBIT with BACON

serves four

takes about 2 days to prepare


1 tame rabbit or 2 wild rabbits, chopped up but bone in (if tame, you may get 3 sections out of the saddle)
10 shallots, peeled and finely sliced
1 bottle of white wine
2 pig’s trotters
2 heads of garlic, skin on
a bundle of thyme tied together
10 black peppercorns
1 quart light chicken stock
¾ to 1 lb. thinly sliced unsmoked streaky bacon
2 bay leaves
sea salt and freshly ground black pepper


Marinate the rabbit and shallots in the white wine in a nonmetal container in the fridge overnight. Meanwhile, place the trotters in a pot with the garlic, thyme, and peppercorns, cover with the chicken stock, and bring them to a gentle simmer. Cover, and keeping an eye on it cook for 3 hours. Strain (if you want to you can add the trotter flesh to the final dish, otherwise discard it), return the liquid to a pan, and reduce by half. Allow to cool.

Next day, line an ovenproof covered crock with the bacon. Mix the rabbit and shallot-wine marinade with the trotter stock (this may have jellied so it might have to be melted) and bay leaves. Check the seasoning, remembering the salty bacon flavor, and also that you will be eating it cold so it will need a flavor boost. Pour the rabbit and its mixture into the lined crock, cover, and place in a medium 350 degree oven for 2½ hours, keeping an eye on it so it never cooks too fast. Check with a small, sharp knife that the rabbit is cooked. When cooked allow the whole crock to cool and then place it in the fridge overnight. Next day, serve cold from the crock with hot boiled potatoes with lots of chopped curly parsley.


courtesy of: The Whole Beast: Nose to Tail Eating, by Fergus Henderson. New York: Harper Collins/Ecco, 2004, p. 121.

387. BACON TACOS

12 slices bacon 

1 package of taco seasoning 

Chopped purple onion

Shredded lettuce

Diced tomato

Salsa

Sour cream

Shredded cheddar cheese

Flour tortillas

Cook bacon with taco seasoning, and then drain. Serve like you would Tacos


Broadbent Hams, 6321 Hopkinsville Road, Cadiz, Kentucky 42211

386. BACON CORN CHOWDER

1/2 lb. bacon, diced
1 large onion, chopped
1 (17-oz.) can cream-style corn
1 can cream of potato soup
2 tablespoon sugar
4 cups milk
1 cup (4 oz.) cheddar cheese, shredded
1/4 teaspoon thyme
1/8 teaspoon cayenne pepper

Fry bacon with onion. Drain fat. Stir in rest of ingredients. Heat until cheese is melted and chowder starts to bubble. Garnish with chopped parsley and paprika. Serves 6. Note: You may want to taste before adding sugar. Also I used a little salt and pepper.

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

385. 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: Bon Appétit, June 1996 / Gayle Gardner, Albuquerque, New Mexico

384. HUDSON VALLEY FOIE GRAS with MOREL MUSHROOMS, RAMP GREENS, SMOKED BACON and CURRIED CARROT BROTH

serves 4


Curried Carrot Broth (recipe follows)
1 pound morels, thoroughly cleaned (substitute portobello mushrooms when morels aren't available)
4 cloves garlic, coarsely chopped
2 sprigs fresh rosemary
2 sprigs parsley
1 tablespoon finely chopped parsley
2 tablespoons beef stock
2 tablespoons butter
2 shallots, finely chopped
4 ounce smoked slab bacon, cubed
2 tablespoons butter
1 pound ramp greens (substitute collard greens, mustard greens or spinach--or a combination)
4 1/2-ounce slices of foie gras

Curried Carrot Broth:
2 cups carrot juice
3 tablespoons curry butter (recipe follows)

Place carrot juice in a heavy saucepan and bring to a boil. Reduce heat and simmer until juice is reduced to 1 cup. Strain through cheesecloth, return to pan and set aside.

Curry Butter:
2 teaspoons vegetable oil
1 shallot, chopped
1 small clove garlic, chopped
2 ounce cooking apple, chopped
1/2 teaspoon curry powder
Pinch turmeric
Pinch paprika
1/4 small bay leaf
4 tablespoons unsalted butter

Sweat the shallot and garlic in 1 teaspoon of vegetable oil until translucent. Add the chopped apple and cook over low heat until the apple is soft. Add the curry powder, turmeric, paprika, bay leaf and the other teaspoon of oil and cook over a low flame for 20 minutes, stirring occasionally. Remove bay leaf and purée. Pass through a fine sieve. Cool purée to room temperature. Cut butter into pieces and place in a food processor with the cooled purée and process until smooth. Keep refrigerated until needed. Just before serving bring reduced carrot juice back to a boil and whisk in the curry butter. Season with salt and pepper.

Thoroughly clean morels by soaking in salted water for about 10 minutes, then rinsing under cool running water several times. Drain. Place morels in a roasting pan with the garlic, rosemary, parsley and beef stock. Cover with foil and roast in a 350 degree oven for 20 minutes. Meanwhile, sweat shallots with the butter in a heavy saucepan. When the morels are finished roasting, add them to the shallots and sauté them over medium heat for about three minutes to blend flavors. Season with salt and freshly ground pepper to taste, then sprinkle with the chopped parsley. Set aside, but keep warm.

Place bacon cubes in a heavy skillet and cook over medium high heat until the fat is completely rendered. Remove bacon and set aside. Add 2 tablespoons butter to the bacon fat in the pan and add the thoroughly washed and dried greens. Sauté over medium heat until wilted. Set aside, but keep warm.

Heat a non-stick heavy skillet over medium heat. Quickly sear the foie gras pieces, approximately 45 seconds on each side. Take care to not overcook or the foie gras will begin to melt. Season with salt and pepper to taste.

To assemble: Mound one-quarter of the greens into the center of each of four warm flat bowls, such as a rimmed soup plate. Place seared foie gras on top. Arrange morels and bacon about the plate, then pour the Curried Carrot Broth around the dish.

NOTE: Fresh Hudson Valley Foie Gras is available by special order from specialty butchers or by phone through D'Artagnan (1-800-327-8246). Fresh foie gras from the West Coast can be ordered from Sonoma Foie Gras (707-938-1229).


courtesy of: Charlie Trotter, Chicago, Illinois / King Estate Winery, 80854 Territorial Rd, Eugene, Oregon 97405

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