461. LOBSTER BLT

Makes 2 very generous sandwiches


For the lobster salad and sandwich
two 1 1/4-pound live lobsters, or 1 3/4 cups cooked lobster meat
Salt
4 ounces great-quality thick-sliced smoked bacon (3 to 4 slices)
1 stalk celery, finely diced
1 tablespoon fresh lemon juice
Sea salt and freshly ground black pepper
4 slices brioche bread, white bread, a crusty roll, or your favorite bread
4 Romaine or Buttercrunch lettuce leaves
2 to 4 thick slices vine-ripened tomato

For the basil aïoli
1 cup mayonnaise
1/4 cup thinly sliced basil leaves
2 1/2 teaspoons olive oil
Salt and freshly ground black pepper to taste

To cook the lobsters: Fill a large pot with enough water to come about 2 inches up the sides of the pot. Bring to a boil over high heat. Add a pinch of salt. Add the lobsters, shell side down, cover, and let steam for 12 minutes. Drain the lobsters and let cool.

When the lobster is cool enough to handle, remove the meat from the tails and claws and very coarsely chop. You should have between 1 2/3 and 1 3/4 cups of meat. Set aside in a medium bowl. )Save the bodies and shells for snacking on or for making a lobster broth).

Cook the bacon in a skillet until crisp on both sides, about 10 minutes. Drain on paper towels and set aside.

To make the basil aïoli: In a small bowl, whisk together the mayonnaise, basil, and oil. Season to taste with salt and pepper. Cover and refrigerate; the aïoli will keep for several days. (You will have more aïoli than you need here; save for use in chicken sandwiches, chickensalad, roast beef and cheddar cheese sandwiches, and more.)

Add the celery to the lobster. Fold in 2 tablespoons of the aïoli and the lemon juice to lightly coat the ingredients. Season with salt and pepper. Store in the refrigerator for up to 6 hours if not making the BLTs at once.

To assemble a BLT: Lightly toast the bread. Spread the toast with a light dollop of the basil aïoli, just under a tablespoon on each piece of bread. Divide the bacon, lettuce leaves, tomato slices, and lobster salad between 2 slices of the toast. Cover with the remaining 2 slices toast. Slice the sandwiches in half on the diagonal.

courtesy of: Stonewall Kitchen Favorites, by Jonathan King, Jim Stott, and Kathy Gunst, Clarkson Potter

460. SEARED SCALLOPS with PEA PUREE, CRISPY BACON, and MINT OIL

Serves 6


For the pea purée
8 oz English garden peas, shelled weight 4 leaves of mint
salt and pepper
2 oz unsalted butter

For the scallops
6 slices good-quality streaky bacon, rind removed and cut into thirds
18 large king scallops (preferably Cornish), with muscle and roe removed
Maldon sea salt
Mild olive oil, for frying

For the mint oil
3 1/2 fl oz mild olive oil
3 large sprigs mint, stems removed
1/4 tsp caster (superfine) sugar

For the honey vinaigrette
3 1/2 fl oz light olive oil
1 tbsp white wine vinegar
1/2 tsp runny honey

To serveSalad leaves such as frisée or lamb's lettuce

To make the mint oil, put all the ingredients in a blender and whizz. Chill for 2 hours to let the flavour develop, then strain.

Cook the peas with the mint in salted, boiling water until just tender but not soft. Drain and refresh in very cold water.

Purée the peas in a blender until very smooth, or push through a sieve.

Grill the bacon, put it on kitchen paper and keep warm.

Heat 2 large frying pans until very hot but not smoking. Season the scallops on both sides with sea salt. Add 15 ml (1 tbsp) mild olive oil to each pan and then put in the scallops. They should sizzle. Cook each scallop for 45 seconds on each side, then remove from the pan and keep somewhere warm.

Whisk all the honey vinaigrette ingredients together.

Divide the pea purée between 6 warmed plates and place 3 pieces of bacon across each portion. Arrange 3 scallops around the purée and drizzle with the mint oil. Put some salad leaves dressed with honey vinaigrette on top.


courtesy of: The Gastropub Cookbook, by Diana Henry, Mitchell Beazley, Inc., 2003.

459. RED CHILE RICE with SHRIMP and BACON

Serves 6


4 thick slices smoked bacon, cut into 1/2 inch pieces
2 cups rice, preferably medium grain
2 cups Mellow Red Chile Salsa
1 1/2 cups hot rich-tasting chicken broth or hot water
1/2 teaspoon salt
4 green onions, sliced crosswise 1/4 inch thick
1 pound medium-large (about 24) shrimp, peeled and deveined
1/2 cup chopped fresh cilantro

Heat the oven to 350 degrees. In a 3-quart ovenproof saucepan, cook the bacon over medium heat, stirring, until crispy and brown, about 5 minutes. Remove with a slotted spoon, leaving behind the fat (you'll need a generous tablespoon to fry the rice). Set the crisp bacon aside. Add the rice to the pan and cook, stirring, until lightly browned, about 5 minutes.

Add the salsa and stir for 1 minute, then add the broth, salt and green onions. Bring to a boil, stir once, cover tightly and bake for 25 minutes. Remove from the oven.

Uncover and lay the shrimp on top of the rice mixture; re-cover and bake until the shrimp is opaque, 7 to 10 minutes. Sprinkle with the cilantro and crispy bacon, mix everything thoroughly with a fork and serve.


courtesy of: Salsas that Cook, by Rick Bayless

458. ESCAROLE and BACON CROSTINI with MOSTARDA

makes 4 servings


1 medium head of escarole (about 13 ounces), halved lengthwise
6 tablespoons extra-virgin olive oil, divided, plus additional for brushing
1 1/2 teaspoons coarse kosher salt, divided
Freshly ground black pepper

1 tablespoon plus 1 teaspoon red wine vinegar
1 large garlic clove, minced, plus 1 garlic clove, halved
8 bâtarde slices or large baguette slices or four 5x3-inch country-style bread slices, cut in half crosswise

8 thick slices applewood-smoked bacon, halved crosswise

2 8-ounce balls burrata cheese, each cut into 4 slices
8 teaspoons mostarda

NOTE: If you can't find burrata, substitute fresh whole-milk mozzarella.

Place escarole in bowl. Drizzle with 2 tablespoons oil; sprinkle with 1 teaspoon salt and pinch of ground black pepper. Let stand 5 minutes.

Heat large skillet over high heat. Cook escarole until browned and wilted, about 6 minutes; turn and cook until tender, about 3 minutes. Transfer to cutting board and cool. Cut off root end and any blackened pieces from escarole and discard, then coarsely chop escarole.

Whisk 4 tablespoons oil, vinegar, minced garlic, and 1/2 teaspoon salt in medium bowl. Season with pepper. Add escarole and toss to coat; let stand at least 15 minutes and up to 30 minutes.

Preheat oven to 400°F. Brush bread slices on 1 side with additional olive oil. Place oiled side up on baking sheet and bake until golden, about 6 minutes. Rub bread with halved garlic.

Meanwhile, cook bacon in large skillet over medium-high heat until brown but not crisp.

Place 2 crostini on each of 4 plates. Divide escarole among crostini; top each with 1 bacon piece and 1 cheese slice. Sprinkle with salt and black pepper. Top each with 1 teaspoon mostarda.

Ingredient guide: A sweet-tart Italian condiment made of fruit preserved in syrup, mostarda contains only a bit of mustard and is served like a chutney with savory foods. You'll find it at some supermarkets, Italian markets, specialty foods stores, and cheese stores. Burrata, mozzarella filled with cream and curds, is available at some supermarkets, Italian markets, and cheese stores.


courtesy of: Nancy Silverton, Bon Appétit, March 2006

457. BACON BUTTERMILK WAFFLES with BLACKBERRY SYRUP

makes 4 Belgian or 8 standard waffles, serving 2 generously


6 bacon slices
1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup well-shaken buttermilk
1 large egg
For blackberry syrup
1/2 cup picked-over blackberries
1/2 cup pure maple syrup

Garnish: 1/2 cup blackberries

Preheat a well-seasoned or non-stick Belgian or standard waffle iron. Preheat oven to 200° F. Finely chop bacon and in a skillet cook over moderate heat, stirring, until crisp. Into a large bowl sift together flour, sugar, baking powder, baking soda, and salt and stir in buttermilk, egg, and bacon including bacon fat (about 1/4 cup) until smooth (batter will be very thick).

Make syrup: Halve berries lengthwise. In a small saucepan simmer berries with syrup over moderately low heat 1 minute.

Spoon batter into waffle iron (using 1 cup batter for two 4-inch-square Belgian waffles or four 4-inch-square standard waffles), spreading evenly, and cook according to manufacturer's instructions. Transfer waffles to a baking sheet and keep warm, uncovered, in middle of oven. Make more waffles with remaining batter in same manner.

Serve waffles with blackberry syrup and garnish with blackberries.


courtesy of: Gourmet, August 1997

456. BACON-WRAPPED CHICKEN DRUMSTICKS with PLUM SAUCE

Serves 4


8 chicken drumsticks
1/2 teaspoon salt
1/2 teaspoon pepper
1 small garlic clove (optional), minced
8 rashers bacon
1 tablespoon vegetable oil

For Plum Sauce:
4 oz. plum jam
1 tablespoon apple cider vinegar, or to taste
1 tablespoon mild chili sauce, or to taste

Prepare a fire in a grill. Rub drumsticks with salt, pepper and garlic, if using. Wrap a strip of bacon firmly around each drumstick, securing ends with toothpicks. Brush with vegetable oil and grill, turning frequently and brushing with additional oil, for about 12 minutes, or until cooked through. To test for doneness, pierce meat in the thickest part with a thin skewer. The juices that run out should be clear.

Heat jam for sauce with apple cider vinegar and chili sauce in a small pan or microwave oven and beat together, Arrange hot drumsticks on a platter around a dish of the sauce for dipping.


courtesy of: The Barbecue Cookbook

455. RABBIT with CALVADOS, PORT, THYME, BACON and JUNIPER

Serves 4


2 rabbits, skinned and jointed
2oz bacon, derinded and chopped
7oz onion, peeled and chopped
6-7 juniper berries
2 sprigs fresh thyme
2fl oz Calvados (can use brandy or cider)
2fl oz Port (can use red wine)
8fl oz water
1oz butter
1 tbsp vegetable oil
salt and freshly ground black pepper to taste

Heat the oven to 350F. In a deep fireproof casserole dish, melt the butter and oil and sweat the onions and bacon for about 2 minutes or until soft. Remove the onion and bacon (keep warm) and brown the rabbit joints on all sides in the residue. Return the onion and bacon, add the thyme and crushed juniper berries. Flambé with the calvados, add the port and water to moisten. Season. Cover and cook in the oven for about 1 hour. Remove from the oven and stand for 10 minutes before serving. Serve with mashed potato, carrots and green vegetables or red cabbage and orange or even rich brown lentils and glazed carrots.


courtesy of: Burrastow House Hotel, Walls, Shetland. ZE2 9PD / Tel: 01595 809307

454. ROASTED ELK TENDERLOIN with BACON-WRAPPED SALSIFY, JERUSALEM ARTICHOKES, and CREAMY WILD MUSHROOM SAUCE

yields 4 servings


4 cups water
4 cups whole milk
2 bay leaves
10 black peppercorns
16 stalks salsify, peeled
16 slices smoked bacon
1/4 pound (1 stick) butter, divided
2 pounds elk tenderloin, completely cleaned
6 Jerusalem artichokes, peeled sliced into 1/8-inch rounds
1-ounce diced shallots
4 ounces baby arugula
Mushroom Sauce, recipe follows
Chopped chives, for garnish

In a large saucepan or stockpot, combine 4 cups water with the milk, bay leaves, and peppercorns. Bring to a simmer and then poach peeled salsify; cook just until the salsify is soft, but not mushy. Remove the salsify from the poaching liquid, and refrigerate. Once the salsify is cooled, wrap 1 slice of bacon around each stalk of salsify.
Preheat the oven to 350 degrees F.

Roast the bacon wrapped salsify in the oven until the bacon browns slightly, about 10 to 15 minutes.

Meanwhile, in a medium ovenproof skillet, melt 1/2 stick butter over medium-high heat. Add elk tenderloin to hot pan and sear until browned on both sides, and then transfer pan to oven and roast until cooked to desired doneness. (Be careful, as elk tenderloin cooks quickly.)

In a medium skillet, melt 1/2 stick butter over medium-high heat. Add Jerusalem artichokes and saute until the edges turn slightly brown. Then add shallots and saute for 1 minute more. Add arugula and remove from heat.

In the center of the plate, make a circle of wild mushroom sauce. Place the salsify on top of the sauce, and the artichoke-arugula mixture on top of the salsify. Slice the elk tenderloin and place on top of the artichoke-arugula mixture. Garnish with chives.

Mushroom Sauce:
1/4 pound (1 stick) butter
1 pound mixed wild mushrooms, cleaned
3 ounces diced shallots
1 teaspoon chopped fresh thyme
2 cups heavy cream
2 tablespoons aged sherry vinegar
2 ounces foie gras, optional
Salt and pepper

Melt 1 stick butter in a large skillet over high heat. Add mushrooms and saute over high heat until browned. When mushrooms have browned, add 3 ounces diced shallots and the thyme. Cook mixture for 2 minutes more and then add cream. Reduce heat to a simmer and cook until the cream has reduced by half. Next, pour mixture into blender*, add sherry vinegar and foie gras, if using, and blend until smooth. Season with salt and pepper to taste.

NOTE:When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.


courtesy of: Chef Warren Schwartz, Saddle Peak Lodge, Calabasas, California

453. WARM BEETROOT SALAD with ORANGE, BACON, and CARAWAY

Serves: 4


300 grams beet root trimmed
4 rashers of smoked streaky bacon
1 tablespoon olive oil
3 oranges skinned & sliced
2 teaspoon caraway seeds
1 clove garlic crushed
5 tablespoon orange juice
1 teaspoon sugar
salt and pepper

Preheat the oven to 400° F. Place the beets in a baking dish with ½ cm of water, cover and bake until they are tender. This will take about 45 minutes depending on size.

Skin the beetroots, trim the ends and slice into thick batons or wedges.

Heat the oil in a large frying pan; fry the bacon until starting to brown and remove from the pan. Whilst pan is still hot add caraway seeds and garlic. Fry for a few minutes but before the garlic browns, add the orange juice and sugar.

Mix thoroughly and bring to the boil. Tip in the beetroot and coat with the hot dressing. Season well. Stir in the orange pieces and then sprinkle with bacon pieces.


courtesy of: Riverford Organic Vegetables Limited, Wash Barn, Buckfastleigh, Devon, TQ11 0LD

452. PARSNIP-APPLE HASH with BACON

½ cup diced bacon (about 2 oz.)
3 tablespoons unsalted butter
1 onion, cut into ¼-inch dice (about 1 cup)
2 parsnips, peeled and cut into ½-inch dice (about 2 2/3 cups)
1 apple, peeled, cored and cut into ½-inch dice (about 1 ¼ cups)
1 red bell pepper, seeded and cut into ¼-inch dice (about 1 cup)
2 teaspoons chopped fresh thyme
Kosher salt and freshly ground black pepper

Washington State is the number one apple producer in the United States. Pairing apples with parsnips brings out the earthy sugars of these underappreciated root vegetables. This dish is best made just before serving to highlight the contrast of the soft, sweet parsnips with the crunchy, tart apples. In a large saute pan over medium-high heat, brown the bacon until crisp, about 3 minutes. Remove the bacon and set aside, leaving the bacon fat in the pan. Add the butter and onion and cook, stirring, until translucent, about 2 minutes. Add the parsnips and cook, stirring, until soft and golden brown, about 10 minutes. Add the apple, bell pepper, and thyme and continue to cook, stirring, until they caramelize a bit, about 5 minutes. Stir in the reserved bacon, season to taste with salt and pepper, and serve hot.


courtesy of: Tom Douglas, Chateau Ste Michelle Winery, 14111 NE 145th, Woodinville, Washington 98072

451. CRUNCHY CALIFORNIA ALMONDS and BACON and TOMATO SPAGHETTI

makes 4 to 5 servings


1 lb spaghetti
5 oz diced bacon
cloves garlic, peeled and cut in thin slivers
3 oz blanched and chopped California Almonds
5 oz baby plum tomatoes (Santa Anna or Pomodorino), halved
2-3 tablespoons pesto
250ml carton crème fraiche
salt and pepper
Freshly grated Parmesan to serve

Cook the pasta in boiling salted water according to packet instructions.

Meanwhile fry the bacon in a large frying pan without any fat.When the bacon is beginning to brown, reduce the heat and add the garlic, California Almonds and tomatoes. Cook gently for about 5 minutes until the almonds are golden brown and the tomatoes have softened.

Stir in the pesto and crème fraiche and heat for 1-2 minutes, stirring. Season to taste.

Drain the spaghetti. Put into a large warm serving dish. Pour over the sauce and toss well together. Serve sprinkled with freshly grated Parmesan.


courtesy of: The Almond Board of California, 1150 Ninth Street, Suite 1500, Modesto, California 95354 USA, Telephone: (209) 549-8262

450. ZUCCHINI SOUP with BACON

Serves 6-8


1 onion, sliced
2 cloves garlic, roughly chopped
3 pounds zucchini (8 or so medium ones), chopped
2 cups chicken or vegetable stock
2 cups water
1/2 cup parsley leaves
3 Tbs. chopped fresh basil
4 strips bacon, fried, drained and crumbled
Salt and pepper
Freshly grated Parmesan cheese
Store-bought or homemade croutons
Additional chopped basil for garnish

Place onion, garlic, zucchini, stock, water, parsley, basil, bacon and dashes of salt and pepper in a large stockpot. Simmer until zucchini is very tender. Process in a blender until very smooth. Adjust seasoning. Serve hot, sprinkled with freshly grated Parmesan cheese, croutons and additional chopped basil.


courtesy of: Mariquita Farm, P.O. Box 2065, Watsonville, CA 95077

449. BACON, PEANUT BUTTER and SPROUTS SANDWICH

bacon, cooked crispy
peanut butter (the kind that is just ground peanuts, no added sugar or preservatives)
sprouts (i.e. alfalfa)
2 slices rye bread, lightly toasted

Spread the peanut butter on one side of one of the pieces of rye toast. Top with bacon. The bacon should completely cover the peanut butter, make sure you have plenty. Top the bacon with sprouts. Cover the whole thing with the other slice of rye toast. Slice in half and enjoy!


courtesy of: Becky Muzychka, Fort Lauderdale, Florida

448. TINY POTATOES with BACON and CAYENNE-TOASTED PECANS

Yields 6 cups; serves six


For the Pecans:
1/2 cup pecan pieces
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1 teaspoons unsalted butter, melted

For the Potatoes:
2 lb. fingerlings or tiny new potatoes
Salt and freshly ground black pepper to taste

For the Dressing:
5 strips bacon
1/2 cup minced scallions
1/4 cup dry sherry
1/4 cup apple-cider vinegar
1 teaspoon mustard seeds, crushed
1 tablespoon honey
2 tablespoons chopped fresh parsley
1/2 cup canola oil

TO TOAST THE PECANS:
Heat the oven to 350 degrees F. In a small bowl, toss together the pecans, salt, cayenne, and butter. Spread this mixture on a baking sheet and toast until browned, about 15 minutes. Set aside to cool.

FOR THE POTATOES:
In a large pot, cover the potatoes with salted water. Bring to a boil and cook until the potatoes are tender, 15 to 20 minutes. Drain and pan-dry them. When they're cool enough to touch, slice or halve them (depending on their size). Set aside.

FOR THE DRESSING:
Sauté the bacon in a deep skillet over medium heat until crispy. Transfer the bacon to paper towels to drain, leaving the bacon fat in the pan. When the bacon is cool enough to handle, chop it and set it aside. Pour all but 1 teaspoon of the fat from the pan, add the scallion and sauté over medium heat until softened, 4 to 5 minutes. Remove the pan from the heat and whisk in the sherry, vinegar, mustard seeds, honey, and parsley; combine well. Whisk in the oil in a slow stream.

TO SERVE:
Pour the warm dressing over the potatoes, sprinkle in the bacon, and toss gently to coat well. Let the potatoes rest for about 1 hour so the flavors can deepen. Toss in the pecans, taste, and add salt and pepper if needed.


courtesy of: Fine Cooking Magazine, Issue No. 16

447. LAMB and BACON PARCELS

serves 4


4 loin lamb chops
4 rashers bacon
2 tablespoons grainy mustard
Milk
2 Puff Pastry sheets

Remove the loin steak from the bone. Cut the puff pastry sheets in half and spread each with the mustard. Wrap the loin steak with a bacon rasher and roll up in the pastry. Seal edges and glaze pastry with milk. Bake in moderately hot oven for 20 mins or until golden brown. Also nice with spinach or mushrooms with the bacon.


courtesy of: Allan, Sue, Malcolm & Beverley Piggott / Illoura Sheep Stud, PO Box 234, Tailem Bend, 5260 Australia

446. PAN-FRIED CALF'S LIVER with DRY-CURED BACON and BALSAMIC CARAMELISED ONIONS, served with ROOT VEGETABLE and ROCKET PUREE

Serves 2


½oz butter
1 large onion, halved and thinly sliced
pinch of sugar
1½ teaspoons balsamic vinegar
6 rashers of thinly sliced dry-cured streaky bacon, rind removed
10-12oz calf's liver very thinly sliced
½oz seasoned flour for dusting
1 tablespoon sunflower oil
salt
freshly ground black pepper
For the root vegetable and rocket puree
8oz swede, peeled and cut into chunks
8oz carrots, peeled and cut into chunks
8oz potatoes, peeled and cut into chunks
¾oz butter
handful of rocket
salt
freshly ground black pepper

Preheat the grill to high. Melt the butter in a large frying pan and fry the onions and sugar over a medium heat, stirring frequently, for 7-8 minutes until nicely browned.

Season with salt and pepper, add the balsamic vinegar and leave it to bubble up for a few seconds. Keep warm.

Grill the bacon until beginning to crisp at the edges. Keep warm.

Season the liver on both sides with salt and pepper and then coat lightly in the seasoned flour. Pat off the excess.

Heat another large frying pan over a high heat. Add the oil and then the slices of liver and cook them over a high heat for 30 seconds on each side, the object being to have the liver nicely browned on the outside, yet still pink and juicy on the inside.

To make the root vegetable and rocket purée, cook the swede, carrots and potatoes in boiling salted water for 20 minutes, until tender. Then drain, place in a blender with the butter and blitz into a smooth purée.

Finally, return the purée to the pan and leave on a gentle heat, until the mixture has dried out. Add the rocket, salt and pepper and serve with the pan-fried-liver, bacon and caramelised balsamic onions.


courtesy of: Rick Stein, Saturday Kitchen / BBC, UK

445. BACON and CHEESE DEVILED EGGS

12 hard-cooked eggs, peeled
1/2 cup mayonnaise
1 tablespoon honey mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
4 strips bacon, cooked, crumbled
2 tablespoon shredded sharp cheddar
Parsley, for garnish, optional

Cut eggs in half lengthwise. Spoon yolks into a bowl; reserve whites. Mash yolks with fork. Add mayonnaise, honey mustard, salt and pepper. Fold in bacon and cheese. Fill each egg white with yolk mixture. Cover and refrigerate until ready to serve.


courtesy of: Distinction Magazine, 235 Pinelawn Road, Melville, NY 11747

444. BACON DIP APPETIZER

1 cup mayo (low fat is just fine)
1 cup sour cream (low fat is good)
1 package of crispy crumbled bacon
1/3 cup shredded or grated parmesan
1 skinless tomato (de-seeded) and chopped

Mix all ingredients together and chill for at least 3 hours. Serve with crackers, cubed bread like hearty rye, Italian or baguette.


courtesy of: Jennifer Kelschenbach, Tonawanda, New York

443. SCALLOP CHOWDER with BACON

Makes 4 servings


4 bacon slices, chopped
1 cup frozen chopped onions
1 large boiling potato, peeled and cut into 1/4-inch pieces
1 tablespoon all-purpose flour
2 cups whole milk
1 (10-oz) package frozen mixed vegetables
1 sprig fresh thyme or 1/4 teaspoon dried thyme, crumbled
1/2 teaspoon salt
1/4 teaspoon black pepper
1 lb sea scallops, tough muscles removed if attached

Cook chopped bacon in a 2-quart heavy saucepan over moderately high heat, stirring occasionally, until crisp, about 2 minutes. Transfer bacon with a slotted spoon to paper towels to drain.

Add onions and potato to fat in pan and cook over moderately high heat, stirring frequently, until onions are thawed, about 1 minute, then sprinkle in flour and cook, stirring, 1 minute. Slowly whisk in milk and bring to a boil, whisking constantly. Add vegetables, thyme, salt, and pepper and simmer, uncovered, stirring occasionally, 3 minutes.

Cut scallops in half (or quarters if large) and add to soup, then simmer just until scallops are cooked through, about 3 minutes. Discard thyme sprig (if using), then season soup with salt and sprinkle with bacon.


courtesy of: Ruth Cousineau, Gourmet, June 2006

442. 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

441. 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, 200o

440. CREAMED FAVA BEANS and BACON

Makes four servings


5 pounds young fava beans, in pods
1/4 pound lean bacon strips
1 tablespoon butter
1 branch fresh savory (or pinch finely crumbled dried savory)
About 3 tablespoons water
Salt
1/2 cup whipping cream
3 egg yolks
Freshly ground black pepper
Lemon juice
Chopped parsley

Shell beans and remove skins from all except those pods that are tiny and bright green. Cut bacon in 1/2-inch sections, parboil for a few seconds to remove excess salt and drain.

Cook bacon in butter in heavy saucepan over low heat two to three minutes. Bacon should remain limp.

Add fava beans, savory, just enough water to moisten lightly and salt to taste. Cover tightly and cook over high heat few seconds. Turn heat to low again so beans stew in own steam rather than boiling. Cook, shaking pan gently from time to time, until tender, 15 to 20 minutes. Remove from heat and cool 1 minute or so.

Mix cream, egg yolks and pepper to taste and stir gently into fava beans. Return to low heat, stirring until sauce is only lightly bound, coating spoon thinly. Sauce should not approach boil. Squeeze in few drops lemon juice to taste, sprinkle with chopped parsley and serve.


courtesy of: Simple French Food by Richard Olney. Atheneum Press, 1974

439. SPINACH CANNELLONI with BACON and WALNUTS

serves 6

2 tablespoons extra-virgin olive oil
1 1/2 cups minced onions (2 medium)
1 teaspoon dried oregano
1 teaspoon sugar
Kosher salt and freshly ground black pepper
1/4 cup dry red wine
1 cup canned tomato sauce
1/2 cup water
4 tablespoons unsalted butter
1/4 cup plus 2 tablespoons all-purpose flour
1 quart milk
1 cup freshly grated Parmesan cheese
3/4 teaspoon freshly grated nutmeg
Pinch of white pepper
2 pounds fresh spinach, large stems discarded
1/4 pound bacon, cut into 1/4-inch strips
4 large garlic cloves, minced
1/4 cup finely chopped walnuts
Basic Crêpes

In a medium skillet, heat 1 tablespoon of the olive oil. Add 1 cup of the onions and cook over moderately high heat, stirring frequently, until golden. Add the oregano and sugar and season with salt and black pepper. Cook, stirring, for 1 minute. Add the wine and simmer, stirring, for 1 minute. Add the tomato sauce and water and simmer over moderate heat until slightly thickened, 10 minutes. Remove from the heat.

Melt the butter in a medium sauce-pan. Add 1/4 cup of the onions and cook over moderate heat, stirring, until softened, about 4 minutes. Whisk in the flour until combined. Add the milk in 2 batches, whisking constantly until smooth before adding more. Bring to a boil over moderately high heat, then simmer over moderate heat until thickened, about 2 minutes. Whisk in 1/4 cup of the Parmesan cheese, the nutmeg, white pepper and 3/4 teaspoon of salt. Remove from the heat and press a piece of plastic wrap directly on the surface of the white sauce.

In a large skillet over high heat, add the spinach by handfuls and toss until wilted. Wipe out the skillet. Squeeze the spinach dry, then finely chop.

In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the bacon and cook over moderately high heat until golden, about 3 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the remaining 1/4 cup of chopped onion and cook until translucent, about 3 minutes. Add the spinach and cook, stirring, for 2 minutes. Add 1 cup of the white sauce and 1 teaspoon each of salt and black pepper. Remove from the heat and stir in 1/2 cup of the remaining Parmesan cheese and the chopped walnuts.

Preheat the oven to 400°. Lay 16 crêpes on a work surface and spread 3 tablespoons of the spinach filling in a strip down the center of each one. Tightly roll the crêpe around the filling, tucking in the edges as you roll to form a neat cylinder. Repeat with the remaining filling and crêpes.

Spread 1/4 cup of tomato sauce on the bottom of a 9-by-13-inch glass or ceramic baking dish. Arrange the cannelloni over the tomato sauce. Spread the remaining white sauce over the cannelloni. Drizzle the remaining tomato sauce on top and sprinkle with the remaining 1/4 cup of Parmesan. Bake for 25 minutes, or until the cheese is golden and the cannelloni are heated through. Let stand for 10 minutes before serving.

MAKE AHEAD All the components can be made up to 2 days ahead and assembled just before baking.


courtesy of: Recipe by Maricel Presilla / "10 Top Dishes from South America," Food & Wine, May 2003

438. BACON and LENTIL CASSEROLE

a.k.a. Petit sale aux Lentilles

1 kg green streaky bacon in a piece
350 grams brown lentils
500 grams carrots – small ones if possible, peeled
500 grams shallots. ( Big onions cut into wedges are an acceptable alternative when shallots are not available)
2 sticks of celery cut into 5cm lengths
2 bay leaves
1 cloves
2 thyme sprigs

Put all the ingredients into a large pot, cover with water and cook over a very low heat, stirring from time to time until all the ingredients are tender. Take the meat out and stir in a good lump of butter and plenty of fresh parsley. Put the lentils and vegetables in a deep earthenware serving dish, slice the meat and lay on top. All you need to go with it is some chunks of fresh wholemeal bread and a glass of red wine. This is a perfect recipe for an Aga or slow cooker.


courtesy of: Swaddles Green Farm, Hare Lane, Buckland St Mary, Chard, Somerset, TA20 3JR

437. GARLIC ESCARGOT with GOAT CHEESE, FENNEL, and BACON-STUFFED MUSHROOMS

Yield: 6 servings


18 large button or crimini mushroom caps, about 2-inches in diameter, wiped clean
3 (7-ounce) cans snails, well rinsed under cold running water and drained

Garlic Compound Butter:
2 sticks unsalted butter, at room temperature
4 teaspoons minced garlic
1 teaspoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/8 cayenne
2 tablespoons chopped flat-leaf parsley

Goat Cheese, Fennel and Bacon Stuffing:
4 slices smoked bacon, chopped
1/4 cup finely chopped fennel
1/4 cup finely chopped yellow onions
4 ounces goat cheese, crumbled
1 tablespoon bread crumbs
1/8 teaspoon ground black pepper
1/2 teaspoon minced garlic
1/2 teaspoon minced fresh thyme
Pinch salt

Hot French Bread, for dipping

Preheat the oven to 400 degrees F.

Spread the mushrooms, stem side up, on a baking sheet and roast for 5 minutes. Turn and continue roasting until tender, about another 5 minutes. Remove from the oven and let cool on the pan.

In the bowl of a food processor, combine the butter, garlic, lemon, salt, pepper and cayenne on high speed for 30 seconds. Transfer to a bowl and fold in the parsley. Transfer to a sheet of plastic wrap and roll into a tight log, about 1-inch in diameter. Refrigerate until hard, about 1 hour.

In a skillet, cook the bacon over medium-high heat until beginning to brown and the fat is rendered, about 6 minutes. Remove with a slotted spoon and drain on paper towels. Discard all but 1 tablespoon of fat from the pan. Cook the fennel and onions in the fat until soft, about 4 minutes. Remove from the heat and spread on a plate to cool.

In a bowl combine the goat cheese with the bread crumbs, pepper, garlic, thyme and salt. Add the cooled fennel-onion mixture and bacon, and mix well. Re-season as needed with salt and pepper.

Place 6 small, round baking dishes on a baking sheet. Place 3 mushroom caps, stem sides up, flat in the bottom of each baking dish. Place 1 snail inside each mushroom, and 3 snails in the dish between the mushrooms. Top each mushroom cap with about 2 teaspoons of the goat cheese mixture. Cut the compound butter log into thin slices and lay the slices across the baking dish, covering the snails and mushrooms. Bake until bubbly, about 10 minutes. Increase the heat to broil and cook until the cheese begins to turn golden brown around the edges, 1 to 2 minutes.

Carefully remove from the oven and serve immediately with hot French bread for dipping into the butter.


courtesy of: Emeril Lagasse, Emeril Live, "Canada By The Sea" episode

436. FUSILLI with COLLARDS, BACON, and GARLIC

Serves: 4


1 pound collards, coarse stems discarded and the leaves washed well and chopped coarse
1/4 pound sliced bacon, cut into 1/2-inch pieces
4 large garlic cloves, chopped fine
1 large onion, sliced thin
1/4 teaspoon dried hot red pepper flakes
1/3 cup olive oil
3/4 pound fusilli (spiral-shaped pasta)
1 tablespoon red-wine vinegar
freshly grated Parmesan as an accompaniment

In a kettle of boiling water boil the collards for 10 minutes, drain them in a colander set over a large bowl, and return the cooking liquid to the kettle.

In a large skillet cook the bacon over moderate heat, stirring, until it is just browned and transfer it with a slotted spoon to a small bowl.

Pour off the fat from the skillet and in the skillet cook the garlic, the onion, and the red pepper flakes in half the oil over moderately low heat, stirring, until the onion is softened and the garlic is golden brown.

Bring the cooking liquid to a boil, in it boil the fusilli until it is al dente, and drain the fusilli well. To the skillet add the collards, the bacon, the fusilli, the remaining oil, and the vinegar and toss the mixture well.

Season the fusilli with salt and pepper, divide among 4 bowls, and sprinkle each serving with some of the Parmesan.


courtesy of: Chelsea CSA, New York, New York / Gourmet, February 1992

435. RADICCHIO, GORGONZOLA, and BACON SALAD

6 slices bacon
3 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
1 small head Boston or Bibb lettuce, torn into bite sized pieces
1 head radicchio (about 1/2 pound), thinly sliced
1/2 cup gorgonzola cheese (about 2 ounces), crumbled
2 tablespoons Italian (flat leaf) parsley leaves

Cook bacon until crisp; transfer to a paper towel to drain. Crumble bacon; set aside. In a large bowl whisk together olive oil, lemon juice, and salt and pepper to taste. Add Boston lettuce, radicchio, cheese and parsley. Toss gently to coat. Transfer to plates; sprinkle with bacon.


courtesy of: Atkins

434. SOY MILK SOUP with BACON

1 potato
1/2 onion
1/4 carrot
4 sheets bacon
2 tbsp butter
2 1/2 soy milk
1 cube chicken bouillon

Cut onion, potato, carrot, and bacon into cubes. Put butter in a pan, and saute onion, potato, carrot, and bacon in the pan. Add soy milk and chicken bouillon in the pan and simmer over low heat. When vegetables are cooked, stop the heat.
Add some salt and pepper as you need.


courtesy of: Setsuko Yoshizuka

433. HADDOCK with BACON and ONIONS

2 pounds haddock filet, cut into 4 8-ounce portions
2 tablespoons lemon juice – about 1/4 lemon
salt
extra-virgin olive oil, for drizzling
1 tablespoon softened butter
6 slices smoky bacon, chopped
8 cippolini, small Italian flat-shaped sweet onion, peeled and thinly sliced. (A medium yellow onion, quartered then thinly sliced may be substituted, but cippolini are widely available, so check for them in the local market.)
1 large clove garlic, finely chopped
1 cup Italian bread crumbs
1/4 cup flat-leaf parsley, a couple of handfuls, chopped
2 tablespoons capers, drained and chopped
2 plum tomatoes, seeded and chopped

Preheat the oven to 400 degrees F.

Rinse fish and pat dry. Sprinkle fish with lemon juice and salt. Coat an oven-safe handled large skillet with a drizzle of olive oil and a little softened butter. If your skillets all have rubber handles, coat handle twice with tin foil and it should be fine in the oven. Set portioned fish into skillet.

Heat a small skillet over medium high heat. Add a drizzle of olive oil and the bacon. Render the fat in the bacon 3 minutes then add onions. Sweeten and soften onions and garlic 10 minutes. Remove pan from heat. Add bread crumbs to the pan and turn them to coat them in drippings. Add parsley and capers combine. Top fish with coating of onions, bacon and bread crumbs. Bake 15 minutes. Transfer fish to dinner plates and top with chopped tomato.


courtesy of: Rachael Ray

432. BACON, LETTUCE, TOMATO and FISH STICK SANDWICH

Servings: 4


1 10.6 ounce package frozen fish sticks (any type)
1 cup chopped lettuce
½ cup creamy dressing (ranch, blue cheese, etc.)
4 sandwich rolls cut horizontally or 8 slices of toasted breaded
1 medium tomato – cut into 8 slices
12 strips of cooked bacon

Bake fish sticks according to packaging. Toss lettuce with ½ of the dressing. Place about ¼ cup of dressed lettuce and 2 slices of tomato on the bottom piece of bread for each sandwich. Place fish sticks on top of the tomato and lettuces and top with bacon slices. Spread remaining dressing on the top piece of bread and place it on top of the fish sticks and bacon. Serve immediately.


courtesy of: Gorton's, Inc., 128 Rogers Street, Gloucester, Massachusetts 01930

431. BACON ARTICHOKE BRUSCHETTA

Makes 8-10 appetizers


Toasts:
8-10 slices day-old Italian bread, cut 1/2 inch thick
1/3 cup virgin olive oil
1 clove garlic, peeled and sliced in half

Topping:
10 slices smoked bacon, crisply cooked and crumbled
4 Roma Tomatoes, seeded and diced into 1/4 inch pieces
1 jar (6 ounces) marinated artichoke hearts, drained and chopped into 1/4 inch pieces
2 tablespoons chopped fresh Basil leaves
1/4 teaspoon sea salt
1/4 teaspoon ground pepper

Garnish: with 1/3 cup grated Parmesan cheese

Brush bread with olive oil on both sides; place on baking sheet. Bake at 400°F until crisp and golden brown, turning once during the process. Rub clove of garlic over toasts. Cool.

Combine topping ingredients. Place one tablespoon of topping on toast. Garnish with shredded Parmesan cheese.


courtesy of: Pederson's Natural Farms, 1207 S. Rice, Hamilton, Texas 76531

430. WHITE WINGS

16 white wings
4 (8 ounce) boneless chicken breasts
32 slices thin sliced bacon
1 lb monterey jack cheese, cut into 1 inch cubes
16 slices pickled jalapeno peppers

Cut each chicken breast into 4 strips. Place a cheese cube and one slice of jalapeno on each chicken strip and roll up. Wrap one slice of bacon around each rolled up chicken slice, forming a ball; then wrap another slice of bacon the opposite way. Tuck the bacon into the chicken ball, using toothpicks to hold in place. Grill at medium heat for 20-30 minutes, rotating constantly to ensure the meats are cooked through. Cheese will start to ooze out and bacon will be crispy when done.

NOTE: You can speed up the cooking process by blanching the chicken balls in a fryer first for about 3-4 minutes.

Serve with flour tortillas, salsa, sour cream, or pico de gallo.


courtesy of: Las Casas Restaurante & Patio, 2907 South General Bruce Drive, Temple, Texas 76504

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

Makes 6 servings


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

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

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


courtesy of: Julie DeMatteo, Clementon, New Jersey

428. PARMESAN BACON BISCUIT STICKS

Yield: 10 biscuit sticks


1 1/4 cups all-purpose flour
1/4 cup grated Parmesan cheese
2 teaspoons baking powder
1 teaspoon Italian seasoning
1/8 teaspoon salt
1/4 cup cold butter
2/3 cup, plus 1 tablespoon, milk
2 tablespoons bacon, cooked and chopped
1 tablespoon grated Parmesan cheese

Heat oven to 425°F. Combine flour, 1/4 cup cheese, baking powder, Italian seasoning and salt in large bowl; cut in butter until mixture resembles coarse crumbs. Stir in 2/3 cup milk and bacon bits; mix just until flour is moistened.

Turn dough onto lightly floured surface; knead 5 to 8 times or until smooth. Roll out dough to 10x6-inch rectangle. Cut into 10 (1-inch) strips.

Place sticks 2 inches apart onto ungreased baking sheet. Brush tops with 1 tablespoon milk; sprinkle with 1 tablespoon cheese.

Bake for 10 to 12 minutes or until lightly browned.


courtesy of: Land O' Lakes, Inc, P.O. Box 64101, Saint Paul, MN 55164-0101, 1-800-328-9680

427. SHIITAKE MUSHROOM and BACON OMELET

1/2 bag dried sliced Shiitake (3/4oz size)
1 tablespoon minced onion
1/2 teaspoon garlic salt
3 strips bacon
1/4 cup cheddar cheese
3 eggs

Put mushrooms in a bowl and cover with hot tap water. I use 1- 3/4 bag of mushrooms for two omelet's. Fry bacon until crisp, set bacon on paper towel to drain. Sauté onion in a little bacon dripping until onion is tender, about 3 or 4 minutes. Drain mushrooms and squeeze out excess water, and add to the onion and garlic salt, sauté them a couple of minutes, then set aside. Brush an omelet pan with a little bacon dripping, beat eggs and put in pan and cook until eggs are almost done. Do not turn the eggs over. The top will still be a little runny. You can cover it with a lid to help set the eggs. Pour the onion and mushroom mixture on one side of the eggs, top with bacon and cheese. Fold the omelet over and sprinkle a little cheese over the top. Serve with toast.


courtesy of: Pistol River Mushroom Farm Inc., 24940 Pistol River Loop Gold Beach, Oregon 97444

426. BACON BASIL PILAF

75 grams butter or margarine
1 onion, finely chopped
3 bacon rashers, finely chopped
2 cups long-grain rice
¼ cup pine nuts
3 cups boiling water
2 teaspoons chicken stock powder
2 tablespoons chopped fresh basil

Place butter in a large microwave safe bowl or jug. Cover, cook on High for one and a half minutes or until bubbling. Stir in onion and bacon. Cover, cook on High for about six minutes or until onion is soft. Stir in rice, pine nuts and combined water and stock powder. Cover, cook on High for about 20 minutes, stirring occasionally, or until rice is cooked and all liquid is absorbed. Stand, covered, for five minutes. Add Basil and fluff rice with fork. Serve immediately.


courtesy of: Woman's Day Magazine, January 1993

425. BAKED SWEET POTATO with BACON and THYME

Serves 4-8


4 large sweet potatoes
1 tablespoon vegetable oil
½ lb bacon, chopped
1 large onion, chopped
1 teaspoon dried thyme
2 tablespoon chives, chopped
ground black pepper


Preheat the oven to 200C/400F/GMk 6. Wash and dry the potatoes and score each one around the middle with a knife. Bake at the top of the oven for 50 – 60 minutes until tender.

Heat the oil in a frying pan and cook the onions and bacon until the bacon is slightly golden and the onion is tender. Stir in the thyme and season generously with the pepper.

Split the potatoes in half lengthways and scoop out the centre of each one keeping a thin layer of potato next to the skin. Roughly crush the scooped out potato and mix with the bacon and onion. Fill the potato shells and return to the oven for 15 minutes to warm through.


courtesy of: Rosie, Scotland

424. OVERNIGHT BACON CASSEROLE

Serves 6


1 pound sliced bacon
8 slices whole wheat bread
6 eggs
1 1/2 cups milk
1 cup (4 oz.) shredded Cheddar cheese
1/2 teaspoon dry mustard

Cut strips of bacon crosswise into 1/2-inch pieces. Cook in skillet over medium heat until crisp; blot with paper towels. Discard accumulated bacon fat. Remove crusts from bread, and reserve for another use. Cut bread slices into cubes; set aside.
In a large bowl, beat eggs, stir in milk, cheese and mustard. Gently stir bacon and bread cubes into egg mixture; spoon into buttered 8-inch square baking dish.

Cover tightly and refrigerator overnight. Remove from refrigerator and let stand at room temperature for 15 minutes. Bake, uncovered, at 325 degrees F. for 45 minutes or until knife inserted midway between center and outer edge comes out clean.


courtesy of: the National Pork Board

423. STILTON, BACON, and MUSHROOM STARTER

Serving Size: 6


1 tablespoon oil
1 chopped onion
1 lb baby button mushrooms halved
12 rashers streaky bacon chopped
4oz blue Stilton cheese roughly chopped
8oz pack cream cheese
1/4 pint double cream
15 grams pack fresh chives snipped
3 oz fresh breadcrumbs
2 teaspoons paprika
black pepper

Preheat the oven to 190 degrees C/375 degrees F/Gas mark 5. Heat the oil and fry the onions, mushrooms and bacon together until browned. Share between four ramekin dishes. Beat the Stilton together with the cream cheese and cream and stir in most of the chives, reserving a few for a garnish. Season and spoon over the top of the mushroom mixture. Toss the breadcrumbs in the paprika and sprinkle over the top of the Stilton mixture. Cook for 20-25 minutes, until browned and bubbling. Serve hot with small slices of toasted French bread.


courtesy of: Stilton Cheesemakers' Association, PO Box 384A, Surbiton, Surrey, KT5 9YL

422. AMERICAN CHEESE, BACON and TOMATO on WHITE BREAD

Makes 1 sandwich


4 slices American cheese
2 slices of white bread
2-3 strips of cooked bacon
2-3 slices ripe tomato
1 teaspoon lightly salted butter

Place two slices of cheese onto each side of bread. Place bacon and tomato slices onto one side of bread. Close sandwich. Spread evenly 1/2 teaspoon of lightly salted butter onto each side of the bread. Grill over moderate heat for approximately 3-4 minutes.


courtesy of: Travel, Eat and Recipe / Motherchoices.com

421. BACON, LOBSTER, and TOMATO BLT DEVILED EGGS

12 large hard boiled eggs split lengthwise
3 tablespoons crisp cooked bacon finely chopped
1 tablespoons dried tomatoes (not oil packed) finely chopped
1 teaspoons Dijon mustard
2 tablespoons chives chopped
1 tablespoon parsley chopped
1 cup mayonnaise
pinch of salt and pepper
about 8 ounces cooked chilled lobster tail or claw meat in pieces
chopped parsley garnish

Remove egg yolks from egg whites. Mash yolks and combine with next 7 ingredients (through salt and pepper). Fill egg whites with yolk mixture and top with small (about 1/3 ounce) piece of lobster meat. Garnish with chopped parsley.


courtesy of: WCPO in Cincinnati, Ohio

420. PARMESAN, BACON, RICE and SUMMER SQUASH CASSEROLE

Serves 6


1 pound bacon, diced
1 medium onion, chopped
3 cups cooked rice
1/4 cup flour
2 1/2 cups milk
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup grated Parmesan cheese
2 small zucchini, coarsely shredded
1/3 cup sliced ripe olives

Heat oven to 350 degrees F.

Cook in bacon in a large skillet over medium heat until crisp; remove to paper toweling. Reserve 3 tablespoons drippings.

Return 1 tablespoon drippings to skillet; add onion, cook and stir for 3 minutes, until soft.

Spread rice in an 11 3/4x7 1/2-inch baking dish; top with half the bacon and onion.

Combine flour and remaining 2 tablespoons drippings in medium saucepan; mix well.

Over medium heat, gradually add milk and cook until thickened and bubbly, stirring constantly.

Stir in salt, pepper and Parmesan cheese.

Pour 1 cup sauce over bacon and rice. Top with zucchini and olives. Sprinkle with remaining bacon; pour remaining sauce over top.

Cover tightly with foil; bake 20 minutes, uncover and bake for 15 minutes, until browned and bubbly.

Serving Suggestions: Makes a good addition to a brunch buffet of rolls, muffins and fresh seasonal fruits. Hearty enough for dinner anytime, this casserole can be made the night before and refrigerated until it’s time to fix dinner.


courtesy of: the National Pork Board.

419. PAN SEARED GRITS with SPICED SHRIMP and BACON

serves 3


1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 teaspoons ground cumin
1 teaspoon paprika
1 teaspoon cayenne
10 medium shrimps in the shell, washed
2 tablespoons olive oil
2 red jalapeno chiles, stemmed, seeded, and julienned
2 green jalapeno chiles, stemmed, seeded, and julienned
1 bunch green onions, trimmed and thinly sliced on the diagonal
4 cloves garlic, thinly sliced
2 limes, Juiced
3/4 cup grits
1/2 teaspoon sea salt
3 3/4 cups boiling water
4 slices bacon, thinly sliced

Panseared grits: In a medium saucepan, stir the grits and salt into the boiling water. Reduce the heat and simmer, covered, for about 10 minutes, stirring occasionally. Remove from the heat and pout into a buttered 8x8-inch dish. Let cool until firm.

Remove from the dish and cut into quarters. Fry the bacon in a large heavy skillet over medium heat. With slotted spoon, remove the bacon and drain on paper towels, reserving the fat in the pan. In the same skillet, sear the quartered grits over high heat until golden on both sides.

With a spatula, transfer to a platter. Combine the salt, pepper, cumin, paprika, and cayenne in a bowl. Add the shrimp and toss to coat evenly. Wipe the skillet clean and heat the olive oil over high heat.

Saute the shrimp 1 to 2 minutes. Toss in the jalapenos, green onion, garlic and reserved bacon and cook 1 minute longer. Remove from heat and stir in the lime juice. Scatter over the seared grits and serve.


courtesy of: Joni, Daytona Beach, Florida

418. SPINACH FETTUCINE with BACON

Serves 4


6 tablespoons butter
1 large onion, finely chopped
1/4 pound bacon or pancetta, chopped
1 teaspoon dried parsley
1/2 teaspoon black pepper
1 pound spinach fettuccine
8 ounces half-and-half or heavy cream
1/4 cup grated Romano or Parmesan cheese

Cook fettuccine as directed on package.

Melt 2 tablespoons butter in saucepan or deep skillet. Add chopped onion and saute until soft and caramelized. Remove onion with slotted spoon.

Add 1 tablespoon butter to same pan. Add bacon or pancetta and saute until slightly crisp. Stir sauteed onion, parsley, and black pepper into mixture.

Add remaining 3 tablespoons butter, half-and-half, and grated cheese. Heat on low, stirring constantly, until hot and well blended.

Drain fettucine and place in large serving bowl. Add sauce and mix well.

Serve with additional grated cheese.


courtesy of: Joyce's Fine Cooking

417. RABBIT and WILD MUSHROOM TERRINE with BACON and ONION MARMALADE

Yields 1 terrine, 8 to 10 servings


Two 2 1/2-pound rabbits, dressed
6 tablespoons unsalted butter
2 pounds assorted wild mushrooms, trimmed and wiped clean, sliced
3 teaspoons salt
2 teaspoons freshly ground black pepper
1/4 cup brandy or Cognac
1/2 cup demi-glace or veal reduction
3/4 cup finely chopped yellow onion
1/2 cup finely chopped celery
1/2 cup finely chopped green bell pepper
1/2 pound bacon, diced
1/3 pound unsalted fat back (pork fat), diced
2 tablespoons minced garlic
2 teaspoons ground coriander
2 teaspoons chili powder
1 teaspoon kosher salt
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh thyme
1 large egg
1/4 cup heavy cream
1 slice white bread, crust removed, torn into pieces

ONION MARMALADE:
1/4 cup olive oil
10 large yellow onions, thinly sliced (about 12 - 14 cups)
3/4 cup light brown sugar
4 teaspoons minced fresh thyme
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
3/4 cup red wine vinegar, or to taste
1/2 cup water

Remove the meat from the rabbits, tear or cut into small pieces, and set aside. Discard the bones or reserve for another use.

In a large sauté pan, melt the butter over medium-high heat. Add the onions, celery and bell peppers, and cook until soft, 4 to 5 minutes. Add the mushrooms, salt and 1 teaspoon of the pepper, and cook, stirring, until soft and they have given up their liquid, about 6 minutes. Add the brandy and stir to deglaze the pan. Add the veal stock and cook until thickened, about 2 minutes. Remove from the heat and let cool completely.

In a large bowl, combine the rabbit meat, cooled onion mixture, the bacon, fat back, garlic, coriander, chili powder, kosher salt, remaining teaspoon of pepper, basil, oregano and thyme. Stir well to mix. Tightly cover with plastic wrap and refrigerate at least 6 hours, or overnight.

Preheat the oven to 325° F. Line a 12- x 3- x 4-inch terrine with plastic wrap. Bring a kettle of water to the boil.

In a small bowl, beat the egg with the heavy cream. Add the bread and soak until dissolved. Combine with the rabbit mixture.

In 2 batches in a food processor (or with a meat grinder, or the grinder attachment on a mixer), pulse to grind the rabbit mixture to a coarse texture. Pour into the prepared terrine and cover with the plastic wrap.

Wrap the terrine with a 2nd sheet of plastic, and then tightly in a heavy aluminum foil to make airtight.

Place the terrine in a medium roasting pan and transfer to the middle rack of the oven. Pour the hot water into the pan, reaching halfway up the sides of the terrine.

Bake until the terrine is cooked through, 1 hour and 45 minutes to 2 hours.

Carefully remove the pan from the oven and remove the terrine from the pan. Unwrap the foil to allow the terrine to cool to room temperature, or refrigerate before slicing.


ONION MARMALADE:
In a large, regular surface (not non-stick) sauté pan, heat the oil over high heat. Add the onions, sugar, thyme, salt and pepper, and sauté until starting to caramelize, about 10 minutes. As the onions caramelize, add the vinegar and water in stages, stirring and scraping the edges of the pan, until the onions are very soft and completely caramelized, about 30 minutes.

Remove from the heat and cool at least 15 minutes before serving with the terrine.

Yield: about 3 cups


courtesy of: Emeril Lagasse

416. HEARTLAND "PEPPER HARVEST" CRACKED WHEAT GRILLED CHEESE with ROAST BEEF and BACON

Makes 4 servings


4 tablespoons butter, softened
8 slices cracked wheat bread
4 slices Monterey Jack cheese
4 slices provolone cheese
8 oz. thinly sliced peppered roast beef or pastrami
12 slices cooked bacon, sprinkled with coarse
ground pepper

Spread butter evenly on one side of each slice of bread. On the unbuttered sides of four slices of bread, layer one slice of Monterey Jack and one slice of provolone cheese. Place roast beef and bacon over cheeses and top with the remaining slices of bread, buttered side out.

Preheat a large skillet or griddle over medium heat. Cook sandwiches for 2 – 3 minutes on each side, or until golden and the cheeses are melted. Serve immediately.


courtesy of: Nancy Williams, Wichita, Kansas

415. SPAGHETTI with TOMATOES, BACON, and MARJORAM

Serves 4


1/4 cup extra virgin olive oil
1 onion, thinly sliced
3 ounces slab bacon, diced
2 cups canned chopped plum tomatoes
1 tablespoon chopped marjoram
salt and freshly ground black pepper
1 pound spaghetti
1/2 cup freshly grated Pecorino Romano

Heat the olive oil in a heavy pan, and add the onion and bacon. Cook over medium heat for 5 minutes, stirring constantly, or until the onion is translucent and the bacon has rendered its fat and become opaque; do not allow the bacon or onion to brown, or the dish will acquire an all together different character.

Stir in the tomatoes, and cook for 10 more minutes. Add the marjoram, and season with salt and pepper; the sauce should be quite peppery and fragrant from the marjoram. Keep warm.

Meanwhile, bring 5 quarts of water to a boil. Add the spaghetti and salt, and cook until al dente. Drain, then pile into a warm serving dish.

Pour the hot marjoram-laced tomato sauce over the top, sprinkle with half of the Pecorino, and fold gently to mix. Adjust the salt if needed and serve immediately, topped with the remaining Pecorino.


courtesy of: Signature Pasta, by Paolo Villoresi. Italian Table: 2000

414. COFFEE and MOLASSES CURED DUCK BREAST BACON

Makes about 2 1/2 pounds


4 cups cold water
2 cups freshly brewed strong coffee
1 cup kosher salt
1/2 cup packed dark brown sugar
2 1/2 tablespoons Insta Cure No.1 (curing salt)
1/4 cup molasses (regular or robust, not blackstrap)
3 cups ice cubes
6 Pekin (sometimes called Long Island) duck breast halves with skin (about 7 oz each)

Special equipment: a 1- to 2-gallon plastic storage tub; a 22 1/2-inch kettle grill with a lid and a hinged top rack; a 12- by 8- by 2-inch disposable aluminum roasting pan; 6 cups hardwood sawdust (3/4 lb; not from treated wood; see Shopping List, page 162); charcoal briquettes; a chimney starter; long metal tongs; an instant-read thermometer

Cure duck:
Stir together water, coffee, kosher salt, brown sugar, and Insta Cure in storage tub until solids are dissolved, about 3 minutes, then add molasses and stir until dissolved. Add ice and stir until cure is cold (ice may not melt completely; keeping liquid cold slows salt absorption).

Add duck to cure and weight down with a large plate (to keep submerged). Chill, tub covered with a lid or plastic wrap, 6 hours.

Rinse duck and pat dry, then discard brine.

Prepare grill and cold-smoke duck:
Prepare grill and cold-smoke duck following procedure for grilling and cold-smoking chicken legs. (Duck will not be cooked.)

Cool duck completely, uncovered, then chill, wrapped in plastic wrap until ready to thinly slice and fry (see duck breast bacon and frisée salad recipe).

Cooks' notes: Duck can be cured, rinsed, and patted dry 1 day ahead of cold-smoking and chilled, wrapped in plastic wrap.

Uncooked cold-smoked duck bacon keeps, chilled, 1 week, or frozen 2 months.


courtesy: Gourmet, June 2005

413. BIG CITY RIBS with BACON

4 pounds baby back ribs
1 large onion, thinly sliced
1 pound bacon, minced

Lay onions and bacon on top of ribs.


Sauce
3/4 cup catsup
2 tablespoons red wine vinegar
2 tablespoons Worcestershire sauce
4 tablespoons shoyu
1/2 cup brown sugar
1/2 cup guava puree
1/4 cup mango puree
1 tablespoon liquid smoke with 3/4 cup water

Pour sauce mixture over ribs and cover with foil. Bake at 350 degrees F for 2 1/2 to 3 hours.

Broil on hibachi until caramelized.


courtesy of: Chefs Sky Ogata and Eric Yamaguchi, Big City Diner, Honolulu, Hawaii

412. BAVARIA ROULADEN

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

Pre-heat oven to 325 degrees.

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

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

Place 2 strips of raw bacon on meat slices.

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

Sprinkle with lots of diced raw onion.

Fresh parsley and mushrooms are optional to taste.

Roll up meat and place in a covered baking pan.

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

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

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


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

411. GRILLED MARINATED MOZZARELLA with CRUNCHY BREAD, SMOKED BACON, and a BLACK OLIVE and LEMON DRESSING

serves 4


1 loaf of ciabatta bread
8 rashers of thinly sliced dry-cured smoky bacon
zest of 2 lemons
4 large buffalo mozzarella cheeses
8 sticks of fresh rosemary
1 clove of garlic
extra virgin olive oil
3 handfuls of mixed fresh herbs (chives, chervil, mint, basil, parsley)

For the dressing
1 good handful of nice black olives, stones removed
1 fresh red chili, deseeded and finely chopped
5 tablespoons lemon juice
5 tablespoons extra virgin olive oil
sea salt and freshly ground black pepper

Remove the crusts from the ciabatta and tear up into rough 1 inch pieces. Throw into a bowl with the bacon and lemon zest. Divide each mozzarella into 8 similar-sized pieces and add to the bowl. Keeping the leaf tips on the rosemary sticks, remove the lower leaves and then smash these up in a pestle and mortar with the garlic. Stir in 8 tablespoons of olive oil, then pour this mixture over the bread, cheese and bacon. Marinate for anything from 15 minutes to an hour.

Thread your mozzarella and bread on to your rosemary sticks, weaving the bacon in and around. Line up the kebabs on a wire rack and place under the grill on a very high heat until the bread and bacon are golden and crisp and the mozzarella is nice and gooey. While this is grilling make sure you keep an eye on it, as it can turn into a charred kebab very quickly. To make the dressing, chop up the olives and mix with the chili, 5 tablespoons of the lemon juice and the same of olive oil. Season to taste.

To serve the kebabs, dress the herbs with half of the olive dressing right at the last minute so the leaves stay nice and fresh, then use the other half of the dressing drizzled over the kebabs.


courtesy of: Jamie's Kitchen, by Jamie Oliver. Penguin, 2002, p. 258.

410. BACON-WRAPPED TURKEY TENDERLOINS with PORT SAUCE

yields 18


PREP
36 Slices bacon, blanched
As needed freshly cracked black pepper
36 3 to 4 Ounce turkey tenderloin medallions, pounded to an even thickness
2 Tablespoons kosher salt
1 Tablespoon white pepper
2 Tablespoons ground coriander
1 Tablespoon ground cumin

Lay out the bacon flat on a hotel pan and season with coarsely cracked pepper. Turn bacon over and repeat. Wrap each turkey medallion with a slice of peppered bacon, secure with a toothpick and set aside. Mix the seasonings together in a bowl and reserve. Season both sides of each turkey medallion with the seasoning mixture.


TURKEY
1/2 Cup olive oil

In hot oil, saute medallions about 2 minutes. Turn and saute an additional 2 minutes. Deglaze pan with a small amount of port. Remove medallions. Place medallions on a sizzler plate and cook in a 350 degree F oven to an internal temperature of 170 degrees F or for about 10 minutes.


PORT SAUCE
2-1/2 Quarts port wine
1/3 Cup fresh thyme, chopped

While the medallions are in the oven, finish the port wine sauce. Add the remaining port wine and thyme to the saute pan. Reduce volume to about 4-1/2 cups, set aside and keep warm.


PLATING and SERVICE
4-1/2 Pounds mushroom pasta, cooked and drained
4-1/2 Pounds root vegetables, roasted
As needed fresh thyme sprigs

To plate each entree, place 4 ounces mushroom pasta in the center of a heated plate.
Top with 2 turkey medallions and 1/4 cup port sauce. Serve with roasted root vegetables. Garnish with fresh thyme sprigs.


courtesy of: Executive Sous Chef Joseph Worden of The Remingtons Restaurant, Park Plaza Valley Inn Hotel and Conference Center in Neenah, Wisconsin

409. CURLY ENDIVE SALAD with CRANBERRY-BACON VINAIGRETTE and BLUE CHEESE PASTRIES

serves 6


1 sheet frozen puff pastry (half of 17 1/4-ounce package), thawed
1 egg, beaten to blend (glaze)
9 smoked bacon slices, chopped
1/3 cup minced shallots
1 cup ruby Port
1/2 cup dried cranberries
1 tablespoon balsamic vinegar

6 heaping tablespoons crumbled blue cheese

9 cups bite-size curly endive

Preheat oven to 400°F. Unfold pastry onto work service. Using 2-inch- diameter scalloped cookie cutter, cut out 12 rounds. Using 1-inch-diameter cookie cutter, cut out centers of 6 pastry rounds. Discard centers. Pierce 2-inch rounds all over with fork. Brush edges with egg glaze. Top with pastry rings, pressing gently. Transfer to large baking sheet. Bake until puffed and golden, about 10 minutes. Transfer to rack; cool. Pull out uncooked portion from centers of pastries and discard. (Can be made 8 hours ahead. Store airtight at room temperature.)

Preheat oven to 325°F. Cook bacon in heavy medium skillet over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towels. Pour 3 tablespoons bacon drippings into small bowl. Discard all but 1 teaspoon of remaining drippings from skillet. Add shallots to drippings in skillet; sauté over medium-high heat until tender, about 3 minutes. Add Port and cranberries and bring to boil, scraping any browned bits. Boil until cranberries are soft and liquid is reduced by half, about 10 minutes. Add reserved 3 tablespoons bacon drippings and stir just until warm. Pour vinegar into small bowl. Gradually whisk in Port mixture.

Meanwhile, place pastries on baking sheet. Spoon 1 heaping tablespoon cheese into center of each. Bake until cheese is soft, about 6 minutes.

Place endive in large bowl. Pour warm dressing over and toss. Divide greens among 6 plates. Sprinkle with bacon. Top each with 1 pastry and serve.


courtesy of: Bon Appétit, "R.S.V.P." November 1995, L'Etoile, Madison, Wisconsin

408. CALICO BAKED BEANS with HAMBURGER and BACON

1 can tiny butter beans
1 can green beans
1 can kidney beans
1 can pork and beans
1/2 lb. hamburger
1/2 lb. bacon
1 sm. onion
3/4 cup brown sugar
1/2 cup catsup
1 teaspoon mustard (not dried)

Drain butter beans, green beans and kidney beans and mix with pork and beans. brown and crumble hamburger with onion. Fry the bacon a little and crumble with other ingredients. Mix brown sugar, catsup and mustard and mix with the bean mixture. Bake in a long casserole dish at 350 degrees for about 45 minutes.


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

407. GREEN BEANS and BACON

serves 4


3/4 lb. green beans
8 slices hickory smoked bacon
2 medium-size potatoes, pared and cut into 1/2-inch pieces
1 small onion, sliced
1/4 cup water
1/2 teaspoon salt

Cook green beans in small amount of boiling salted water for 10 to 15 minutes or until just tender. Dice the bacon and fry until crisp. Add green beans and remaining ingredients to bacon and cook, covered for about 15 minutes or until potatoes are tender.


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

406. BACON ROLL UPS

1/4 cup butter
1/2 cup water
1 1/2 cups herb stuffing mix
1 egg, slightly beaten
1/4 lb. sausage
8 to 12 oz. bacon

Melt butter in water; remove from heat. Add stuffing, egg and sausage. Chill for 1 hour. preheat oven to 375 degrees. Shape into pieces the size of pecans. Divide bacon strips into thirds. Wrap around mixture and secure with toothpicks. Bake in a shallow pan for 35 minutes, turning once. Drain on paper towels. Serve hot. Yields 30.


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

405. PEANUT BUTTER, BANANA, and BACON STUFFED FRENCH TOAST

yields 4 servings


Strawberry jelly
4 large eggs
1 tablespoon granulated sugar
1/2 teaspoon vanilla extract
Pinch salt
1 cup half-and-half
1 1/2 cups puffed rice cereal, or lightly crushed cornflakes
8 slices stale white sandwich bread (2 to 3 days old)
8 teaspoons smooth peanut butter
4 ripe bananas, peeled and sliced into thin circles, plus extra for garnish
1/2 pound apple smoked bacon, cooked until crisp
1 stick unsalted butter
Confectioners' sugar for serving
Chopped peanuts, for garnish

Preheat the oven to 350 degrees F.

Place the jelly in a plastic squirt bottle. Heat a small pan of water on the stove. Water should be hot, but not boiling. Place the squirt bottle in the water.

In a large bowl, combine the eggs, granulated sugar, vanilla extract, and salt and whisk to dissolve the sugar. Add the half-and-half and whisk to combine. Place the cereal on a large plate or in a shallow baking dish.

Place 4 slices of bread on a work surface and spread each with 2 teaspoons of the peanut butter, and a layer of banana slices. Top with the bacon and the remaining bread to form a sandwich and press to tightly close. Place 1 sandwich in the bowl with the batter and let sit until well moistened, about 2 minutes, turning to coat both sides. Place in the dish with the cereal, turning to coat on both sides and pressing to adhere.

Heat a large skillet over medium-high heat until hot, 4 minutes. Add 1 tablespoon of the butter. Dredge each stuffed and soaked sandwich in rice cereal and add to the pan. Cook undisturbed until golden brown and crusted on the bottom, about 2 to 3 minutes. Flip and cook until the second side is golden brown, about 2 to 3 minutes. Place on a baking sheet and bake until cooked through, about 6 to 8 minutes.

To serve, place 1 stuffed French toast on each of 4 plates. Sprinkle lightly with confectioners' sugar and top each serving with chopped peanuts and banana slices. Squirt the strawberry jelly over the French toast. Serve immediately.


courtesy of: Emeril Lagasse, Emeril Live, "Let's Play with Food," 2004

404. CHICKEN and BACON SHISH KABOBS

yields 6 servings


1/4 cup soy sauce
1/4 cup cider vinegar
2 tablespoons honey
2 tablespoons canola oil
10 large mushrooms, cut in half
2 green onions, minced
3 skinless, boneless chicken breast halves - cut into chunks
1/2 pound sliced thick cut bacon, cut in half
1 (8 ounce) can pineapple chunks, drained
skewers

In a large bowl, mix the soy sauce, cider vinegar, honey, canola oil, and green onions. Place the mushrooms and chicken into the mixture, and stir to coat. Cover, and marinate in the refrigerator at least 1 hour.

Preheat grill for high heat.

Wrap the chicken chunks with bacon, and thread onto skewers so that the bacon is secured.

Alternate with mushroom halves and pineapple chunks.

Lightly oil the grill grate. Arrange skewers on the prepared grill. Cook 15 to 20 minutes, brushing occasionally with remaining soy sauce mixture, until bacon is crisp and chicken juices run clear.


courtesy of: Jennifer, Kuala Lumpur, Malaysia, Malaysia

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