476. ROLLED STUFFED ROAST OF VENISON with BACON

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

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


courtesy of: Woods Smoked Meats, 1501 Business Hwy. 54 West, Bowling Green, Missouri 63334

475. GRIPPERS RABBIT PIE with BACON

Serves four generously


3 young rabbits
1 medium onion
5 rashers of unsmoked bacon
2 cloves of garlic
fresh herbs (rough chop parsley, thyme, chives, to taste)
small glass of dry sherry
frozen short crust pastry (unless you can make your own better)!
seasoning
1/2 pint double cream

Clean and skin bunnies as usual; you can reserve kidneys as garnish. Place in tray, whole and cover with bacon. Cook in moderate oven for about 15 mins. Meanwhile sweat sliced onions and crushed garlic in a pan until soft. Add sherry and reduce. When rabbits cooked, tear off as much meat as possible and add to pan with the bacon, choopped.Throw in herbs, add a little water if neccesary and cream. Roll out defrosted pastry about 1/4 inch thick and eggwash. Place rabbit mix in suitable pie dish and top with pastry. Cook in moderate oven until pastry golden. Pan fry kidneys in a little butter and serve as garnish.


courtesy of: Gripper Hayes / Bowhunting.net

474. BACON-WRAPPED FILET MIGNON MAITRE D'HOTEL

Serves 4 to 10


1 (5 to 7-lb.) beef tenderloin
8 to 10 slices hickory smoked bacon, partially cooked
8 to 10 toothpicks
8 tablespoons butter, softened (do not substitute)
1 teaspoon lemon juice
2 teaspoons fresh parsley, chopped
6 to 8 drops Tabasco
1 teaspoon coarsely ground black pepper

Prepare butter before grilling meat. Combine soft butter with lemon juice, parsley, Tabasco and cracked pepper; reserve for later use. Keep butter mixture at room temperature. Trim off all excess fat. Slice into 1 1/2-inch filets mignons (approx.) 8 to 10). Wrap each in a slice of Edwards' bacon, which has been partially cooked and is still flexible. Secure with a toothpick. Cook in a frying pan or griddle, which has been slightly salted; cook over high or medium-high heat according to personal preference. Top with butter and serve immediately!

Note: A 1 1/2-inch tenderloin should cook 4 to 5 minutes on each side for a medium-rare filet. Chilled meat will take longer to cook. Do not overcook. An elegant entree for a special occasion!


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

473. BROCCOLI SALAD with BACON

serves 6 to 8


1 large head broccoli
1 cup shredded cheddar cheese
1/2 lb. cooked crisp bacon, crumbled
1 med. sweet onion, diced

Dressing:
1/2 cup mayonnaise or Miracle Whip
1/4 cup sugar
1 tablespoon vinegar

Wash and chop broccoli into small pieces; add cheese, onion and bacon. Mix all ingredients for dressing and pour over salad. Mix well. refrigerate overnight before serving.


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

472. GRILLED LAMB CHOPS with APPLE SMOKED BACON, ASPARAGUS, and CLUSTER TOMATOES

serves 4

For the Lamb:
4 loin lamb chops – each about 3/4 –inch thick
OR 4 small filet mignon (tenderloin of beef) steaks – each about 1-inch thick
OR 4 fish* steaks or filets – each about 6 ounces

For the Vinaigrette:
3 ounces, diced apple-smoked bacon
1 teaspoon, chopped garlic
2 tablespoons, chopped shallots (or substitute the white part of scallions)
2 tablespoons, chopped capers
2 tablespoons, chopped black olives
(NOTE: use dry-cured or other high quality olives such as nicoise or kalamata)
1/4 cup, white wine vinegar or Champagne vinegar
1/4 cup, pickling liquid from the caper jar
1/2 cup, full-flavored olive oil – PLUS about 2 tablespoons (divided use)

For the Asparagus and Tomatoes:
1 pound, fresh asparagus, cut into 5-inch lengths
2 firm but ripe cluster tomatoes, prepared as directed
(you will make about 1/2 cup, concasse or 1/4 -inch “cubes”)

To prepare the vinaigrette: In a skillet, cook the bacon until the pieces are crisp. With a slotted spoon, remove the bacon to drain on paper towels (reserve bacon), but leave the rendered fat in the skillet. Reduce the heat to low, and add the garlic, shallots, caper and olives to the fat in the skillet. Cook over low heat until the garlic is a light golden color (do not allow the garlic to become really brown – that will cause it to become bitter). Remove the skillet from the heat and whisk in the vinegar, caper juice and 1/2 cup, olive oil. Stir in the reserved cooked bacon. Set aside.

To prepare the asparagus and tomatoes: Into a large pot of boiling, salted water, drop the asparagus and cook for one or two minutes or until the asparagus is barely tender (it will take more or less time depending on the thickness of the stalks). When just tender, remove the asparagus from the boiling water and place the spears in a large bowl filled with ice and water – or into a sink, running cold water over the asparagus until it is cool. Drain the cool asparagus, toss it with the 2 tablespoons of olive oil and set aside.

Core the tomatoes and make a small “X” on the bottom of each with a paring knife. Lower the tomatoes into boiling, salted water for about 10 –20 seconds, or until you can see the skin loosening at the top or bottom of the tomato. Immediately remove the tomatoes from the boiling water, and place them in a large bowl of ice and water – or place in a clean sink under cold running water to stop the cooking. The skin will slip off easily.

Remove the skin from the tomatoes and cut each one in half from top to bottom. Over a bowl, gently squeeze each tomato half to remove the seeds and juice, using your fingertip to flick away any remaining seeds (discard seeds and juice – or reserve for other use). Cut the tomato pulp into 1/4-inch cubes. This cubed tomato is called “tomato concasse.” Set aside.

To assemble the dish: Make the vinaigrette sauce as directed, along with the asparagus and tomato concasse. Slice the asparagus spears into “coins,” reserving the tips separately. Cook about 1/2 pound, pasta of your choice; drain and rinse pasta with cool water. Drain well and toss pasta with a very small amount of olive oil – just enough to coat the pasta lightly. Then, toss the pasta with the vinaigrette dressing and the sliced asparagus. Top with asparagus tips and tomato concasse (pieces) at serving time. Bring the lamb chops (or beef) to room temperature. Generously salt and pepper the meat, and cook over high heat in a skillet (using a small amount of olive oil) or on a barbeque grill, for about 3 minutes per side for lamb chops – or 4 minutes per side for beef (medium rare). Set aside on warm plate(s) or platter.

[If using fish, lightly dredge the fish is seasoned flour or breadcrumbs and sauté in olive oil over medium heat, for 7-8 minutes per inch of thickness, or until just cooked through. Set aside on warm plate(s) or platter.]

In the same skillet in which the meat or fish was cooked, or on the barbeque grill, cook the asparagus, turning often until hot throughout. Place the asparagus spears on top of the meat or fish pieces, dividing the spears between each serving. Spoon over the vinaigrette, and garnish with the tomato “concasse.” Serve immediately.


courtesy of: Melinda Lee Live

471. CORN and BACON CUSTARD PUDDING

serves 2


2 cups, fresh corn kernels (use best-quality defrosted or canned corn if fresh is unavailable)
1 1/2 cups, milk
2 tablespoons, unsalted butter – plus more to butter the baking dish
2 tablespoons, all-purpose flour
2 eggs – beaten
1/4 teaspoon, salt
1/4 teaspoon, freshly ground pepper
3 slices, thick-cut bacon – fried until crisp and then crumbled
1/4 cup, grated Cheddar cheese
chopped green onions for garnish
[If serving as a breakfast dish: warm maple syrup to drizzle over]

Soak the corn in the milk for 15 minutes. Preheat the oven to 350 degrees. Generously butter a 1-quart baking dish.

Melt the 2 tablespoons of butter in a saucepan over medium heat. Whisk in the flour, and cook – stirring constantly – for 2-3 minutes.

Drain the corn and whisk the milk into the flour mixture. Simmer until slightly thickened – about 5 minutes.

Remove the pan from the heat, and whisk in the eggs. Stir in the corn, salt, pepper and bacon.

Pour the mixture into the prepared baking dish, and sprinkle the grated cheese on top. Place the dish in the preheated oven and bake for about 45 minutes – until the custard is brown on top and firm to the touch. Allow the custard to rest for 10 minutes before serving – then spoon it into bowls and top with the chopped green onions.

NOTES: This dish may be made ahead and refrigerated, if desired. It will lose some of its light, velvety texture, but some believe that the flavor is even better when made ahead.

If made ahead, warm the refrigerated, baked custard in a 375-degree oven for about 20 minutes, or until heated through. Spoon into shallow bowls and garnish with the chopped green onions.


courtesy of: Breakfast in Bed, Jesse Ziff Cool, HarperCollins, 1997

470. CREAMY TOMATO, BACON, and BLUE CHEESE LINGUINE

1 tablespoon butter
2 tablespoons chopped shallots
1 1/2 teaspoons chopped garlic
1 1/4 cups heavy cream
2 tablespoons fresh parsley
1/4 teaspoon fresh oregano
1/2 teaspoon fresh basil
Peeled, seeded and chopped plum tomatoes (about 4 cups)
12 ounces linguine
4 chopped bacon slices
1/4 cup fresh cilantro
1 cup grated parmesan cheese
1/3 cup crumbled blue cheese

Melt butter in large saucepan over medium heat. Add shallots and garlic, sauté till translucent, about 2 minutes. Stir in cream and chopped parsley, oregano and basil. Simmer till sauce is reduced to one cup, about 3 minutes.

Fry bacon in large, heavy skillet over medium-high heat till crisp. Drain all but 1 tablespoon drippings from pan. Add tomatoes, chopped cilantro and cream sauce; simmer till heated through, about 3 minutes. Combine 1/2 cup parmesan cheese and 1/3 cup blue cheese in small bowl. Add by handfuls to sauce mixture and stir till melted. Season to taste with salt and pepper.

Cook linguine in large pot of boiling, salted water till almost tender, stirring occasionally. Drain pasta. Add to sauce and toss to coat. Transfer to large bowl. Sprinkle pasta with remaining 1/2 cup Parmesan cheese and serve.


courtesy of: Jo-Anne Ohms, John Scheepers, Bantam, Connecticut

469. SUNGOLD TOMATO and BACON SALAD with SOFIA or PIPER'S PYRAMID

4 slices french bread (sauteed until golden brown in butter)
4 slices Sofia or Pyramides
8 pc sungold tomatoes, quartered
1 pc baby fennel bulb, thinly sliced
2 pc radishes, thinly sliced
1 tablespoon chopped fresh herbs
1 teaspoon olive oil
salt
fresh ground black pepper
4 slices bacon, finely julienned and rendered crisp, (keep warm)
Manodori Balsamico

Place a slice of Sofia on a sauteed slice of french bread. Toss the tomatoes, baby fennel, radishes and herbs with olive oil, salt and pepper. Add the warm bacon at the last minute. Drizzle with balsamico.


courtesy of: Capriole Goat Cheese, Judith Schad, PO Box 117, 10329 Newcut Road, Greenville, Indiana 47124 / Sarah Stegner, Ritz Carlton, Chicago, Illinois

468. DANDELION SALAD with BACON

greens, 4 medium servings
4 hard cooked eggs, sliced or quartered
8 slices bacon, cut in 1 in. pieces
3-4 tablespoons olive oil
2 tablespoons vinegar
2 apples, peeled and sliced
Salt and pepper

Brown bacon in pan large enough to accomodate the greens. Remove. Add olive oil to pan. Add apple slices and dandelion greens to pan. Toss greens and apples until the greens are wilted. Season with salt and pepper. Add bacon, eggs and vinegar to pan.


courtesy of: Chef Parker Bosley, Parker's New American Bistro, 2801 Bridge Avenue, Cleveland, Ohio 44113

467. GNOCCHI with COTTAGE CHEESE and BACON

2-lb bag of frozen gnocchi
1 lb cottage cheese
1 lb bacon

Cook gnocchi as directed on package. While gnocchi is cooking, fry the pound of bacon. Drain the bacon on paper towels and pat to remove excess grease. Cut or break (depending on how crispy you like your bacon) the bacon into 1' pieces. Drain the gnocchi and put back into boiling pot. Add cottage cheese and mix well. Add bacon pieces last to maintain crispness. Salt and pepper to taste.


courtesy of: WQED Multimedia, 4802 Fifth Avenue, Pittsburgh, Pennsylvania 15213, (412) 622-1300 / Felicia Richards, Glassport, Pennsylvania

466. SAVORY RED BEANS and RICE with BACON

1 slice bacon, chopped
1 cup onion chopped
1 14 ½ oz. can reduced-sodium chicken broth
¾ cup regular brown rice
¾ cup sliced celery
¼ teaspoon salt
¼ teaspoon bottled hot pepper sauce
1/8 teaspoon ground black pepper
1 15 ½ oz. can dark red kidney beans
1 medium green sweet pepper, cut into bite-size strips

In a 10 inch skillet cook and stir bacon over medium heat until bacon is crisp. Reserve 1 teaspoon of the drippings in the pan. Drain bacon on paper towels. Cook onion in reserved drippings till tender, but not brown. Add bacon, broth, uncooked rice, celery, salt, hot pepper sauce and pepper. Bring to boiling, reduce heat, cover and simmer for 40 minutes.

Add the undrained beans and sweet pepper strips. Cover, simmer for 5 more minutes. Serve immediately. Makes 4 main dish servings or 6 side dish servings.

courtesy of: Better Homes and Gardens Magazine / HealthQuest, 900 SW Jackson, 920-N, Topeka, KS 66612, 785-296-4304

465. VEAL with BACON

Serves 2


1 lb veal sirloin (fillet) or veal rump, cut in a 1 1/4 inch thick slice
2 tablespoons extra virgin olive oil
Salt
1/2 teaspoon finely and freshly ground pepper
2 slices smoked bacon, cut 1/2 inch thick
12 garlic cloves, peeled
1 teaspoon rosemary leaves
6 sage leaves
3 bay leaves
2 tablespoons dry white vermouth
12 black olives

Brush the veal on both sides with 1 tablespoon oil. Season with salt and the pepper on both sides. Let stand for 30 minutes. Cut the bacon into 1/4 inch julienne.

Pour the remaining oil into a 9 inch cast-iron pot or pan. Add the bacon, garlic, rosemary, sage and bay leaves and mix well. Place the meat in the pot and cook over gentle heat for 8 minutes on each side. Stir the garlic and bacon regularly.

Remove the meat and keep it warm between 2 dishes. Cook the garlic and bacon for another 5 minutes, stirring, over gentle heat. Spoon off the rendered fat. Add the vermouth and cook until evaporated. Add the olives. Add 2 tablespoons water and the juices from the meat and mix well. Return the meat to the pot and warm over gentle heat for 3 minutes, stirring it in the sauce.

TO SERVE: Arrange the meat on a platter. Garnish with the garlic and bacon and blanket with the sauce. Serve hot, with Mashed Potatoes.


courtesy of: The Heritage of French Cooking, by Annie Hubert-Bare. Random House, 1991.

464. CAVATELLI with BACON and ARUGULA

Serves 4


1/4 pound sliced bacon, cut crosswise into 1/2-inch strips
1 onion, chopped
1 3/4 cups crushed canned tomatoes (one 15-ounce can)
3/4 teaspoon salt
1/4 teaspoon fresh-ground black pepper
1 pound frozen cavatelli
1 1/4 cups arugula, stems removed, leaves torn in half (one 2-ounce bunch)
1/3 cup grated Parmesan cheese

In a large stainless-steel frying pan, cook the bacon over moderate heat until almost crisp. Remove with a slotted spoon. Pour off all but 1 tablespoon of the fat from the pan.

Reduce the heat to moderately low. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the tomatoes with their juice, the salt, and the pepper and bring to a simmer. Cover and cook for 10 minutes.

In a large pot of boiling, salted water, cook the cavatelli until just done, about 10 minutes. Drain and toss with the sauce, bacon, arugula, and 1/4 cup of the Parmesan. Stir until the arugula just wilts. Sprinkle the remaining Parmesan over the top.


courtesy of: "Quick from Scratch - One Dish Meals" / Food & Wine

463. CHEDDAR BACON and DRIED APPLE SPREAD

Makes about 1 1/4 cups


1 cup grated sharp Cheddar cheese
3 slices bacon, cooked crisp and crumbled
3/4 cup finely chopped dried apples
2 teaspoons minced bottled chutney
1 tablespoon mayonnaise
3 tablespoons plain yogurt
2 teaspoons snipped fresh chives

In a medium bowl, stir together cheese, bacon, dried apples, chutney, mayonnaise, yogurt and chives. Arrange spread in attractive serving bowl; place on tray surrounded by assorted crackers, breads and vegetables.

Good vegetable choices: sliced cucumbers, trimmed green onions, baby carrots, celery sticks, red pepper slices, trimmed radishes, jicama slices


courtesy of: National Pork Board

462. CHICKEN with BACON and CREAMY MUSTARD and DILL SAUCE

Serves 4


4 chicken filets
butter for frying
250 ml double cream
2 teaspoons Dijon mustard
2-3 cloves of young garlic, skins off & slightly crushed
100 grams of smoked bacon rashers, chopped
3-4 tablespoons fresh dill, chopped

Heat the butter in a heavy-bottomed frying pan. Add chicken fillets and brown on all sides (7-8 minutes in total). Pour over the cream, add garlic cloves and mustard. Cover the pan and simmer on a medium heat for about 10 minutes. Add the chopped dill, season with salt and pepper. Meanwhile, fry chopped bacon on a dry non-stick pan until golden brown and crispy. To serve, place chicken fillets on heated plates, pour some sauce on top and sprinkle with crispy bacon.


courtesy of: Pille, Edinburgh, Scotland / Nami-Nami

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