535. PUMPKIN, BACON and SWEET POTATO LASAGNA with CURRY

1 tablespoon olive oil
1/2 cup bacon, chopped
1 onion, finely chopped
3/4 lb sweet pot, cut into dices
3/4 lb pumpkin, cut into dices
2 cup water, divided
3/4 cup pureed pumpkin ( canned )
1 tsp curry powder
2 TBsp chopped fresh sage
1/2 cup coconut milk
1 cup milk
2 tsp cornstarch
1/2 cup gruyere
salt + pepper to taste
oven ready lasagna noodles
cooking spray

Preheat oven 375. Place olive oil in large pot and cook bacon, onion, sweet pot, and pumpkin. cook over low heat 4-5 min, stirring constantly. Add 1 cup of water, stir, simmer for 4 more min. Mix in puree and remaining water. Stir in curry and sage. Add coco milk, and salt + pepper. Mix regular milk w/ cornstarch and add...simmer 5 min and remove from heat. Place thin layer sauce into lasagna pan ( use cooking spray ) and layer noodles with sauce, noodles with sauce, etc.. Finish with sauce on top and sprinkle the gruyere. Bake for 40 minutes.


courtesy of: Chowhound

534. WARM PUMPKIN, FETA and BACON SALAD

makes 4 servings


1 small pumpkin or butternut squash, peeled and cut into 1 " pieces
2 tablespoons extra virgin olive oil
1 red onion, thinly sliced
1 garlic clove, finely chopped
1 bunch spinach, trimmed
1/4 teaspoon ground nutmeg
1/4 teaspoon cayenne (to taste)
1 orange, juice of
4 ounces feta cheese
2 ounces almonds, toasted
3 slices bacon (thick sliced is good)

Cook pumpkin in a saucepan of lightly salted boiling water for 3-5 minutes or until just tender. Drain.

Heat olive oil in a large frying pan over medium heat and add onion and garlic and cook for about 5 mins or until onion is soft. Add spinach, nutmeg and cayenne, stirring gently for 1 min or until aromatic. Stir in pumpkin and orange juice and cook, stirring occasionally, for 2-3 minutes Stir in feta and almonds.

Cook bacon in a non-stick pan over medium heat for about 3-5 mins or until crisp. Remove and drain on paper towel.

Serve pumpkin salad warm with bacon pieces sprinkled over.

This is a 2 person main meal or 4 person side.


courtesy of: Tish, Las Vegas, Nevada

533. PUMPKIN FACE BACON DIP

makes 28 servings, 2 tablespoons each


1 jar (18 oz.) creamy peanut butter
1 cup raisins
1 package (2.8 oz.) bacon bits
2 medium carrots, finely shredded (about 1-1/2 cups)
3 slices bacon, cooked until slightly crisp
2 apple wedges
1 celery stick

Mix peanut butter, raisins and bacon pieces. Spoon onto large platter; spread with spatula or knife to resemble a pumpkin shape. Sprinkle with carrots to cover completely. Roll each bacon slice around a fork to make a curl. Place on top of peanut butter mixture along with additional raisins for the jack-o'-lantern's "eyes" and "nose." Add apple wedges for the "mouth" and a celery stick for the "stem." Serve with assorted cut-up vegetables and fruits, such as celery sticks, carrot sticks and apple wedges.


courtesy of: Kraft Foods

532. PUMPKIN, SAGE, CHESTNUT and BACON RISOTTO

Yield: 6 servings


1 small sweet cooking pumpkin or butternut squash, peeled, about 2 1/2 pounds
Olive oil
1 tablespoon coriander seeds
Sea salt and ground black pepper
12 slices bacon or pancetta
2 ounces shelled chestnuts (vacuum packed are fine)
15 fresh sage leaves
4 cups chicken stock or canned broth
3 shallots, peeled and finely chopped
5 small stalks celery, finely chopped
1 cup arborio rice
1/2 cup dry white wine or dry white vermouth
4 tablespoons butter
3/8 cup freshly grated Parmesan cheese, plus more for serving
About 1 cup mascarpone, optional.

Heat oven to 375 degrees. Halve pumpkin lengthwise, and remove seeds; rinse seeds, drain, and reserve. Cut pumpkin lengthwise into thick slices, and spread in a layer across a large baking sheet. (If using squash, cut into quarters.) Sprinkle pumpkin with olive oil, and set aside. Using a mortar and pestle, pound the coriander seeds until crushed. Sprinkle over pumpkin along with salt and pepper, and bake until soft, about 40 minutes.

Remove pumpkin from oven (leave oven on), and spread bacon over it. In a small bowl, combine reserved seeds, chestnuts, sage and salt and pepper to taste. Add tablespoon olive oil, and mix well. Sprinkle over pumpkin and bacon. Place back in oven until bacon is crisp, 10 to 15 minutes.

Remove pumpkin from oven. Scrape bacon, chestnuts, sage and pumpkin seeds onto a small plate; reserve. Finely chop about half the pumpkin. Chop other half so that it is slightly chunky; reserve.

Place chicken stock in a small pan over medium-low heat. Bring to a simmer, then reduce heat to very low to keep warm. Place a large saucepan over medium heat, and add tablespoon olive oil, shallots, celery and a pinch of salt. Stir, cover, and cook for 3 minutes. Increase heat to medium-high, and add rice. Stir constantly until rice is translucent, 2 to 3 minutes. Stir in wine until it is absorbed, 1 to 2 minutes.

Begin adding broth to rice, a ladleful at a time, stirring constantly. Allow each ladleful to be absorbed before adding next; process will take about 20 minutes. When ready, rice will be soft with a slight bite. Season with salt and pepper to taste.

Remove rice from heat. Add chopped pumpkin, and stir vigorously until mixed; fold in pumpkin chunks. Mix in butter and Parmesan. Place a lid over the saucepan, and let sit for 2 minutes. To serve, place a portion on each of 6 serving plates. Top each portion with crumbled bacon, and sprinkle with mixture of chestnuts, sage and pumpkin seeds. Add a dash more cheese. Garnish each plate with a dollop of mascarpone if desired, and serve immediately.


courtesy of: The New York Times, October 22, 2003

531. RYE BREAD STUFFING with SAUSAGE, APPLES and BACON

makes about 17 cups


SAGE SAUSAGE
1 1/2 pounds ground pork
2 teaspoons kosher salt
1 1/2 teaspoons dried crumbled sage
1 teaspoon coarsely ground pepper
1/2 teaspoon sugar

STUFFING
Two 1-pound loaves of caraway rye bread, crusts removed, bread sliced 1/2 inch thick
1 pound thickly sliced bacon, cut crosswise into 1/4-inch strips
1/2 cup water
1 stick (4 ounces) unsalted butter, cut into tablespoons
3 medium Granny Smith apples--peeled, cored and cut into 1/2-inch chunks
One 1-pound head of green cabbage, coarsely chopped
1 pound cremini mushrooms, quartered
1 tablespoon crumbled dried sage
2 teaspoons dried thyme
6 cups Rich Turkey Stock, chicken stock or canned low-sodium broth
Salt and freshly ground pepper

MAKE THE SAGE SAUSAGE: Preheat the oven to 375°. In a bowl, mix all of the ingredients. Pat the sausage meat into 6 patties, about 1/2 inch thick. Arrange the patties on a rimmed baking sheet and bake for 10 minutes, or until cooked through but not browned. Let cool, then break into 1/2-inch pieces.

MAKE THE STUFFING: Turn the oven down to 325°. Bake the bread on the oven racks for 8 to 10 minutes, or until crisp. Let cool, then cut the bread into 1/2-inch dice. Leave the oven on.

In a large enameled cast-iron casserole, combine the bacon with the water and cook over moderately low heat until the water has evaporated and the bacon is crisp and golden, about 12 minutes. Using a slotted spoon, transfer the bacon to a plate and pour off all but 4 tablespoons of the fat.

Melt the butter in the bacon fat. Add the apples, cabbage and mushrooms and cook over high heat, stirring frequently, until lightly browned, about 10 minutes. Transfer to a large bowl, then stir in the sausage, bacon, sage and thyme. Let cool. Add the bread and toss well. Stir in the Rich Turkey Stock, 2 cups at a time, allowing it to be completely absorbed before adding more. Season the stuffing with salt and pepper.

Butter a 9-by-13-inch baking dish. Reserve 5 cups of the stuffing for the turkey and transfer the rest to the prepared baking dish. Cover the dish with foil and bake for 45 minutes, or until the stuffing is heated through. Uncover and bake for 15 minutes longer, or until the top is crisp and golden.

MAKE AHEAD: The stuffing can be prepared through Step 4 and refrigerated for up to 3 days. Bring to room temperature before baking.


courtesy of: Eric Bromberg and Bruce Bromberg, "From A Blue Ribbon Holiday," Food & Wine, November 2000

530. KENTUCKY HOT BROWN

Serves 4 to 6


1/2 Stick Butter
6 Tablespoon Flour
3 Cups Warm Milk
6 Tablespoon Grated Parmesan Cheese
1 Beaten Egg
1 oz Cream, Whipped, Optional
Salt and White Pepper, to taste
Slices of Roast Turkey
8 - 12 Slices Trimmed Toast
Extra Parmesan Cheese, for topping
8 - 12 Strips Fried Bacon

Melt the butter and add enough flour to make a reasonable thick roux, enough to absorb all of the butter. Add milk and Parmesan. Add egg to thicken sauce, but do not boil. Remove from heat. Fold in whipped cream. Add salt and pepper. For each Hot Brown. Place two slices toast on a metal or flame-proof dish. Cover the toast with a liberal amount of turkey. Pour a generous amount of sauce over the turkey and toast. Sprinkle with additional Parmesan. Place entire dish under a broiler until the sauce is speckled brown and bubbly. Remove from broiler, cross two pieces of bacon on top and serve immediately.


courtesy of: Senator Mitch McConnell, Senate Majority Whip, United States Senator for Kentucky

529. POTTED CROW with BACON

6 crows
3 bacon slices
stuffing of your choice
1 diced carrot
1 diced onion
chopped parsley
hot water or stock
1/4 cup shortening
1/4 cup flour
buttered toast

Clean and dress crows; stuff and place them upright in stew-pan on the slices of bacon. Add the carrot, onion and a little parsley, and cover with boiling water or stock.
Cover the pot and let simmer for 2-3 hours, or until tender, adding boiling water or stock when necessary.
Make a sauce of the shortening and flour and 2 cups of the stock remaining in the pan.

Serve each crow on a thin slice of moistened toast, and pour gravy over all.


courtesy of: Bert Christensen, Toronto, Canada

528. CHICORY and BACON SALAD

2 shallots, minced
2 tablespoons Dijon mustard
2 1/2 tablespoons red wine vinegar
1/4 teaspoon freshly ground pepper
1/2 cup olive oil
2/3 LB thick cut bacon, cut into 1/2 inch pieces
1/2 loaf French bread, crust removed, cut into 1/2 inch cubes
1 head chicory (curly endive), torn into large pieces
Salt

In a small bowl, whisk together the shallots, mustard, vinegar and pepper. Gradually whisk in the olive oil in a thin stream. In a medium skillet, cook the bacon over medium heat until browned and crisp, about 10 minutes. Remove with a slotted spoon and set aside. Pour off all the fat except 1/4 cup. Add the bread cubes to the hot bacon fat and sauti over medium heat, tossing lightly until lightly browned, about 5 minutes. Remove and set aside. Return the bacon to the skillet and toss until heated through. Remove from heat and stir in the dressing. Place chicory in large bowl and add the dressing, bacon, and bread, toss well and add salt if you want.


courtesy of: epicurean.com

527. SPAGHETTI AL RANCETTO

Serves: 4


16 oz. of spaghetti
7-8 oz. of bacon
Season to taste with: onion--garlic and marjoram
11 oz. of tomato sauce
grated pecorino cheese as desired

Heat 1/2 cup of olive oil and saute' onion, garlic and chopped bacon. When the bacon turns golden brown add tomato without the seed. Add a dash of salt and cook on medium heat and keep at boiling point until the sauce reduces in volume (gets thicker); close to the end, add a dash of marjoram. Mix the red sauce with spaghetti cooked al dente and sprinkle some additional marjoram and pecorino cheese on the top. Enjoy it. Buon Appetito.


courtesy of: Italy1

526. CORNMEAL and BACON PANCAKES with MACADAMIA HONEY BUTTER

Serves 12


1 lb. Bacon
1 3/4 cup Yellow Cornmeal
1 1/2 cup All Purpose Flour sifted
4 Tbs. Sugar
1 1/2 tsp. Baking Powder
1 tsp. Baking Soda
1/2 tsp. Salt
3 large Eggs
1 1/4 cup Whole Milk
1 tsp. Vanilla Extract
Maple Syrup

In a heavy skillet over medium heat, cook the bacon until very crisp. Drain on paper towels and set aside to cool.

In a large bowl, combine the cornmeal, flour, sugar, baking powder, baking soda and salt. In a separate bowl, whisk together the eggs, milk and vanilla. Gradually add the egg mixture to the cornmeal mixture while whisking. Continue mixing until blended.

Chop the cooked bacon into small pieces and fold into the pancake batter.

Heat a heavy skillet or griddle over medium heat. Grease the skillet with a small amount of butter or oil. Pour the batter onto the skillet to form pancakes, about 1/3 cup per cake. Cook each side for about 3 minutes or until browned.

Serve pancakes with warm maple syrup and the Macadamia-Honey butter (recipe below).


Macadamia-Honey Butter

3/4 cup Butter
3 Tbs. Honey
1 1/2 tsp. Cinnamon
1/2 tsp. Nutmeg
1 tsp. Orange Zest
1/2 cup Finely Chopped & Toasted Macadamia Nuts

Using an electric mixer, beat the butter until fluffy. Continue mixing while adding the honey, cinnamon, nutmeg and orange zest.

Stir in the chopped Macadamias. Keep covered and chilled.


courtesy of: Farmer John, Clougherty Packing Company, 3049 E. Vernon Ave., Los Angeles, California 90058

525. CRISPY CATFISH and BLACK EYED PEAS, BACON and CARAMELIZED ONION RELISH with FRIED COLLARD GREENS

1/2 pound bacon, small diced
2 cups thinly sliced onions
Freshly ground black pepper
2 teaspoons chopped garlic
1/2 pound black eyed peas, cooked until tender and rinsed under cool water
3 cups veal or beef reduction
1 tablespoon finely chopped fresh parsley leaves
4 catfish fillets, (about 6 ounces, each)
1 cup flour
Creole seasoning
1/2 cup vegetable oil
8 collard green leaves

Preheat the fryer.

In a large saute pan, over medium heat, render the bacon until crispy, about 6 to 8 minutes. Using a slotted spoon, remove the bacon, drain on paper towels, and set aside. Add the onions to the bacon fat. Season with black pepper. Saute until caramelized, about 8 to 10 minutes.

Stir in the garlic and black-eyed peas. Continue to saute for 1 minute. Stir in the veal reduction and bring the liquid to a simmer. Simmer the mixture for 6 to 8 minutes. Stir in the parsley, remove from the heat, and keep warm.

Season the fillets with creole seasoning, on both sides. Season the flour with creole seasoning. In a large skillet, heat the oil. Dredge the fillets in the seasoned flour, coating each side completely. Pan fry the fillets until crispy, about 4 to 6 minutes on each side. Remove and drain on paper towels.

Add the greens to the hot oil and fry until crispy. Remove and drain on paper towels. Season with salt and pepper.

To serve, spoon the black eyed peas in the center of each plate. Sprinkle the reserved crispy bacon over the peas. Lay the fish on top of the peas. Garnish with the fried greens.


courtesy of: New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993

524. BACON-WRAPPED YOUNG RABBIT with AGED FRUIT PESTO, WILD MUSHROOM FLAN and FRESH CORIANDER FROTH

Yield: 8 servings


For the Rabbit
8 rabbit loins, trimmed
Salt and pepper to taste
16 bacon slices
4 Tablespoons fruit pesto
2 Tablespoons butter

For the Fruit Pesto
1 cup packed mixed dried fruits
¼ cup fresh parsley
¼ cup fresh mint
2 cloves garlic
2 Tablespoons Parmesan cheese, grated
2 Tablespoons walnuts
2-3 Tablespoons olive oil
2-3 Tablespoons vegetable broth
Salt and pepper, to taste

For the Mushroom Flan
2 shallots, minced
1 Tablespoon butter
2 cloves garlic, minced
6 ounces assorted wild mushrooms
1/2 cup Cabernet Sauvignon
1 1/2 cups-heavy cream
3 eggs
1/2 cup Parmesan cheese, finely grated
1/4 cup chives, chopped
Salt and pepper, to taste

For the Coriander Froth
2 cups cilantro leaves, packed
1 jalapeno pepper, seeded and chopped
½ teaspoon coriander, ground
1 cup vegetable stock
1 teaspoon sugar
1 cup milk
2 sheets gelatin, soaked in cold water
Salt, to taste

Prepare the Mushroom Flan: Preheat the oven to 325 degrees. Lightly oil 4 (1/2-cup) ramekins or timbale molds. In a teapot, bring water to a simmer.

In a medium saucepan over medium heat, melt the butter. Add the shallots and gently sauté until softened. Add the garlic and sauté for 1 minute. Add the mushrooms, wine, and 1/2 cup of the cream. Mix to combine and bring to a simmer. Simmer until the liquid has reduced by two-thirds. In a mixing bowl, whisk together the remaining cream, eggs, and Parmesan. Add the mushroom-cream mixture and the chives. Season with salt and pepper, to taste.

Divide the mixture equally among the oiled ramekins. In a deep baking pan, arrange the ramekins with plenty of space between them. Place the pan in the oven and pour the simmering water two-thirds of the way up the sides of the ramekins. Bake for 30 minutes or until the flan are just set. Carefully remove the water-filled pan from the oven. Allow the flan to sit in the water for 30 minutes. Serve immediately or refrigerate and reheat in oven when needed.

Prepare the Fruit Pesto: In a blender, combine all ingredients except the vegetable broth and salt and pepper. Process until mixture is smooth. Slowly add the vegetable broth. Add only enough broth to make the mixture easily spread able. Season with salt and pepper, to taste. Set aside until needed.

Prepare the Rabbit: Season the rabbit loins with salt and pepper. On a flat surface, lay out and overlap 4 bacon slices. Spread 1 Tablespoon of fruit pesto over the bacon. On the fruit spread, place 2 rabbit loins side by side. Tightly roll the bacon slices around the loins. Repeat with the remaining bacon and rabbit loins.

In a sauté pan on medium heat, melt the butter. Sear each wrapped rabbit loin on all sides until the bacon is crisp. Remove from loins from the heat and allow to meat to rest briefly.

Prepare the Coriander Froth: In a small bowl, soak the gelatin sheets in ice water. In a blender, combine all ingredients except the gelatin, milk and salt. Process until smooth. Strain the mixture through a fine sieve into a bowl and set aside.

In a small saucepan, bring the milk to a boil. Add the gelatin sheets into the boiling milk. Simmer, stirring constantly, to dissolve the gelatin. Remove the mixture from stove and chill. When the milk-gelatin mixture is cold, combine the two liquid mixtures. Season with salt, to taste. Pour the combined mixture into a whipped cream dispenser. Keep cold until ready to use.

To serve: Run a thin knife around the edge of the mushroom flan and turn out on a plate. Slice a rabbit loin in half and place beside the flan. Top with the coriander froth and serve.


courtesy of: Chef Morou, Signatures, Washington, D.C.

523. SAIGON CREPES with SHRIMP, BACON, and SCALLIONS

makes 6 crepes


3 strips thickly sliced bacon
3/4 cup rice flour
1/2 teaspoon turmeric
Pinch of sugar
Salt
One 13 1/2-ounce can unsweetened coconut milk
3 tablespoons vegetable oil
1/2 pound medium shrimp--shelled, deveined, halved lengthwise and cut into 1-inch lengths
3 large scallions, thinly sliced
Shallot Dipping Sauce

In a medium skillet, cook the bacon over moderately high heat until crisp, about 6 minutes. Drain the bacon on paper towels, then coarsely chop it.

In a bowl, whisk the rice flour with the turmeric, sugar and 1/2 teaspoon salt.

Whisk in the coconut milk until smooth.

Heat 1/2 tablespoon of oil in an 8-inch nonstick skillet until it shimmers. Scatter one-sixth of the shrimp in the skillet, season with salt and cook over moderately high heat until pink, about 1 minute. Scatter one-sixth each of the scallions and bacon in the skillet and cook for 1 minute. Ladle 1/3 cup of the batter over the shrimp, scallions and bacon, spreading it evenly. Cook until the bottom is golden and crisp, 2 to 3 minutes. Flip the crêpe and cook until golden and crisp on the second side, about 2 minutes longer. Transfer to a plate.

Repeat to make 5 more crêpes. Serve the crêpes hot, with the dipping sauce on the side.


courtesy of: Jeff Tunks, "Shopping Secrets of the East," Food & Wine, July 2000:

522. CRIMINI MUSHROOM SPREAD with BACON

Makes 2 1/2 cups


4 slices bacon
1/2 oz. dried Criminis, rehydrated
1 chopped medium onion
1 minced clove garlic
2 Tbls. flour
8 oz. cream cheese
2 tsp Worcestershire sauce
1 tsp. soy sauce
1/2 cup sour cream
Salt and Pepper to taste

Cook bacon until crisp. Cook mushrooms, onion and garlic in 2 teaspoons of drippings until tender and most of the liquid has evaporated. Stir in flour, salt, and pepper. Add cubed cream cheese, Worcestershire sauce and soy sauce. Heat and stir until cheese is melted. Stir in sour cream and crumbled bacon. Heat but do not boil. Serve on rye bread rounds, crackers, and melba toast.


courtesy of: FungusAmongUs, P.O. Box 352, Snohomish, Washington, 98291, 360-568-3403

521. TRANSYLVANIAN GOULASH with CRUMBLED BACON GARNISH

Yield: 8 servings (serving size: 1 cup)


3 chicken breast halves (about 1 1/2 pounds), skinned
3 chicken drumsticks (about 3/4 pound), skinned
3 chicken thighs (about 3/4 pound), skinned
4 bacon slices
1 cup diced onion
1 garlic clove, minced
1 cup diced green bell pepper
2 (14.5-ounce) cans diced Italian-style tomatoes, undrained
1/2 cup dry red wine
1 1/2 teaspoons paprika
1/4 teaspoon salt
1/4 teaspoon dried tarragon
1/4 teaspoon pepper

Place chicken in a Dutch oven, and add water to cover. Bring to a boil; cover, reduce heat, and simmer 45 minutes or until tender. Drain chicken in a colander over a bowl; reserve 1 cup chicken broth. Remove chicken from bones, and shred meat with 2 forks. Cover and chill.

Cook bacon in pan over medium-high heat until crisp; crumble and set aside.

Add onion and garlic to bacon drippings in pan, and sauté 7 minutes or until lightly browned. Add the bell pepper and tomatoes, and cook over medium heat 30 minutes, stirring frequently. Stir in reserved chicken broth, wine, and remaining ingredients, and bring to a boil. Partially cover tomato mixture, reduce heat, and simmer 30 minutes. Add the shredded chicken; cook 15 minutes or until thoroughly heated. Ladle goulash into soup bowls, and sprinkle with crumbled bacon.


courtesy of: Cooking Light, November 1997 / 2100 Lakeshore Drive Birmingham, Alabama 35209

520. CHERRY TOMATOES, MOZZARELLA, and BACON

Makes approx. 6 servings


1 punnet of sweet cherry tomatoes
100g fresh mozzarella cheese
3 rashers of bacon, rind and fat removed
1 bunch of fresh basil leaves, stems removed, coarsely chopped
1 cup of croutons, ready made

Cut cherrys in halves and place in serving bowl. Slice the mozzarella cheese and sprinkle on both sides with chopped basil and place on serving plate. Finely chop the bacon into small pieces and place in a serving bowl. Place croutons in a serving bowl.

At the raclette grill: In a raclette pan, take a few cherry halves and some croutons and cover with a slice or two of the mozzarella, top with the bacon pieces. Allow to grill under raclette until cheese has melted and bacon becomes crispy.


courtesy of: Raclette Australia

519. BOUDIN BLANC

1/4 lb bacon fat
3 cups onions, sliced thin
1 cup milk
2/3 cup French bread crumbs
1/2 lb lean boneless veal
1/2 lb skinned, boned breast of chicken
1/8 t allspice
1/8 t nutmeg
1/8 t ginger
1/8 t cinnamon
1 T chopped parsley
2 t salt
1/4 t pepper
1 egg
3 egg whites
1/2 cup whipping cream

Render half the bacon fat until all the fat is expressed. Add onions and cook slowly until clear. While bacon is cooking, pour milk over bread crumbs in a small saucepan and bring to a boil. Stir gently and constantly with a potato masher, cooking until mixture thickens to resemble a pudding. Set aside.

Cube veal and chicken, mix with onions, and grind once. Mix dry spices thoroughly in a small bowl. Add all spices to the meat mixture and grind two more times. Transfer ingredients to large bowl and beat with electric mixer for 2 minutes, add egg, and beat 2 minutes more. Add egg whites and beat 3 minutes. Add bread crumbs, stirring. Pour in cream a little at a time, beating between additions. The mixture should have the consistency of sticky roll dough. Stuff mixture into casings forming 1-by-5-inch sausages. Refrigerate overnight.Place boudins in heavy saucepot and cover with equal parts milk and water. Bring liquid to simmer and poach slowly for 25 minutes. Drain boudins, cool at room temperature, and refrigerate. Before final cooking, prick each boudin in three or four places with a needle to prevent bursting. Bush with melted butter and grill or dredge in flour and fry in butter at a slow temperature. Use within three or four days or freeze. They make a splendid summer meal with a mint jelly or sweet gherkin garnish, mild coleslaw, French bread, and chilled white wine.


courtesy of: Texas Monthly, the National Magazine of Texas

518. APPLESAUCE, BACON, and ELK MEAT LOAF

1 cup applesauce
2 tbsp chopped onion
salt to taste
1 tbsp prepared mustard
1 lb ground elk meat
1 tsp vinegar
cup brown sugar
1 cup soft bread crumbs
tsp pepper
1 tbsp finely chopped celery
1 egg beaten
2 slices lightly cooked
bacon, crumbled
1 tsp prepared mustard

Combine bread crumbs and 1/2 cup applesauce. Add onion, salt, pepper, celery, mustard, bacon, egg and ground ELK meat. Blend thoroughly. Shape into round in a 9" x 9" x 2" pan. With a spoon, make an impression in top of the loaf. Combine the second 1/2 cup applesauce, brown sugar, vinegar and mustard. Pour into the impression in meat loaf. Bake at 350 degrees F. for one hour.


courtesy of: Regal Point Elk Farm, R.R.#2, Wiarton, Ontario, N0H 2K0

517. ELK CORDON BLEU MEAT LOAF

2 lbs ground elk
1 onion, chopped
1 carrot, grated
1 stalk celery
1 1/3 cups cracker crumbs
2 eggs
1/2 cup milk
4 strips bacon
1 tsp dry mustard
2 tbsp horseradish
1 tsp salt
grated several slices of ham
several slices of Swiss cheese

Combine all ingredients except ham, cheese and bacon. After mixing well, pat out on a piece of plastic wrap to make a rectangle 15x12”. Place ham and cheese on top. Roll the loaf lengthwise. The plastic wrap will help you roll, as well as transfer the loaf seam side down onto the baking pan. Remove plastic wrap. Make sure you seal the ends of the loaf well. Place bacon on top. Bake at 350° for 45 minutes to 1 hour.


courtesy of: Wildridge Elk Ventures Inc., Hay Lakes, Alberta, Canada

516. TRADITIONAL SAUERKRAUT with BACON

1/2 cup water
1/2 cup onion, chopped
2 slices bacon
1 apple, cored and quartered
1 bag sauerkraut, rinsed and strained
1/2 cup white wine
Caraway seeds
pepper to taste

Place the two slices of bacon in a small pot and heat. When bacon begins to soften and grease begins to coat the pot, add the onions. When onions are soft, add water and apples. When apple begins to soften and dissolve add sauerkraut and white wine. Season with caraway seeds (enough to speckle the sauerkraut) and pepper to taste. Cover and let simmer until kraut is tender. If liquid evaporates, add more water. The beauty of sauerkraut is that it cannot be overcooked. Leftover cooked sauerkraut will keep in your refrigerator for 3-4 weeks, ready to be reheated when you're in the mood for a Bratwurst.


courtesy of: Karl Ehmer Quality Meats, 63-35 Fresh Pond Road, Ridgewood, New York 11385

515. TERRINE of VENISON, PORK, and BACON with JUNIPER and PISTACHIO NUTS

Serves 10-12


1 lb minced venison
1 lb ready-minced pork
8 oz rindless smoked streaky bacon, cut into 1/8” strips
30 juniper berries, coarsely crushed
1 dstsp mixed peppercorns, coarsely crushed
4 oz ready-shelled pistachio nuts, cut in half
¼ tsp powdered mace
1 tsp chopped fresh thyme
2 tsp salt
6 fl oz dry white wine
1 fl oz brandy

2lb loaf tin (7 ½” x 4 ¾” x 3 ½” deep) or 3 pint terrine

Pre-heat oven to 150oc (300of, Gas 2)

Place venison, pork, bacon, juniper berries, peppercorns, pistachio nuts thyme, mace, salt, wine and brandy in a bowl. Thoroughly combine using fork or hands. Cover bowl with a cloth and leave to marinate for 2 hours.

Pack the mixture into the loaf tine or terrine, cover the surface with a double thickness of foil. Place in a roasting tin, on the middle shelf of the oven. Pour in about 1” boiling water and cook for 1 ¾ hours.

Remove from oven and leave (with foil on) for 30 minutes.

Place 2 x 1 lb weights on top (or something equivalent ie tins of tomatoes).

When terrine cold place in fridge (keep weights on) and leave overnight.

Remove from fridge an hour before serving. Serve with toast.


courtesy of: Cornbury Park Estate, Charlbury Oxfordshire, England

514. FRIED HOMINY GRITS

yields 8 servings


1 recipe of hominy grits, cooked
1/3 cup oil or bacon fat

Press grits into 8 greased custard cups or another container approximately 3 inches in diameter. Chill at least 2 hours (best overnight). Unmold and slice into 1/2 inch thick rounds. Heat oil and brown grits for 8 minutes on each side. Serve hot, plain or top with maple syrup.


courtesy of: Native Harvests: American Indian Wild Foods and Recipes, E. Barrie Kavasch. Dover Publications, 2005

513. RADISH and BACON SALAD with DILL WEED VINAIGRETTE

2 large white radishes (each about 3/4 lb.)
salt
about 40 small, red radishes (garden radish)
1 bunch dill weed
1/4 lb. breakfast bacon
1/2 cup white wine vinegar
3 1/2 tablespoons oil
white pepper

Clean, peel and wash the white radishes. Cut the white radishes into coils with a radish cutter. Divide the coils into about 4 inch long pieces. Place the short radish coils into a bowl (set some aside and reserve for garnishing if you desire) and sprinkle with salt. Let the radish coils for 20 - 30 minutes (they will draw some juice).

In the meantime clean, wash and quarter each of the small red radishes. Wash, dry and chop the dill weed (before chopping the dill weed pull off some sprigs for decorations). Cut the bacon into small cubes or pieces and in a skillet fry the bacon until crunchy and largely drained of its grease. Pour in the oil and vinegar and bring to a short boil. Remove the skillet from the stove. Pour the radish juice from the white radishes into the skillet to the oil-vinegar-bacon mixture and season with pepper. Add the red radish wedges to the white radish and combine. Pour the vinaigrette dressing from the skillet over the radishes and let stand for a while. Garnish with reserved radish coils and dill weed sprigs.


courtesy of: Sherie's Kitchen, Sherie Haunzwickl, Laurenburg, Germany

512. BACON and CREAM CHEESE TORTILLA MELT

Servings: 4

2 oz. bacon, cooked and coarsely chopped
8 oz. garlic herb cream cheese spread
6 8" whole wheat tortillas

Spread cheese on tortillas and sprinkle with bacon pieces. Roll up and place seam side down on microwave-safe plate. Loosely cover with a paper towel and cook on high for 1 minute or until tortillas are soft and cheese has started to melt.


courtesy of: Hormel Foods

511. HERRINGS in OATMEAL with BACON

Serves 4


4 8oz herrings
4oz oatmeal
1 fluid oz vegetable oil
4 rashers streaky bacon, cut into thin strips
salt and freshly ground black pepper
1 lemon, cut into wedges

Fillet the herrings. Season and press with oatmeal until they are well covered. Heat the oil in a frying pan and fry the streaky bacon until crisp. Remove from the pan and keep warm. Fry the herrings in the same pan oil, flesh side first, until golden brown. Sprinkle the fillets with the bacon. Serve with lemon wedges and some boiled potatoes with chopped parsley.


courtesy of: Rick Stein, Fruits of the Sea / BBC Food

510. ROASTED PORTABELLO MUSHROOMS STUFFED with RICE, GRUYERE, PARMIGIANO-REGGIANO, THYME, OREGANO, and BACON

Yield: 8 portions


8 portabello mushrooms, large
3 oz. extra virgin olive oil
salt and pepper to taste
¼ lb. bacon, chopped
1 cup onion, finely chopped
2 garlic cloves, minced
1 tsp. fresh thyme, chopped
1 tsp. fresh oregano, chopped
½ cup white wine
3 cups medium-grain white or brown rice, cooked
½ cup scallions, chopped
½ cup gruyère cheese, grated
½ cup Parmigiano-Reggiano, grated + 2 Tbsp. for garnish

Break off mushroom stems and reserve, then wash the caps if needed. Scrape the gills off the mushrooms and discard. Finely chop the stems and set aside for later use.

Dry the caps and toss them in the olive oil with salt and pepper.

Place all the mushroom caps in an ovenproof dish, cap-side down, and bake for 5 minutes at 350°F.

Render the bacon in a sauté pan until crisp; remove from pan and set aside.

Add the chopped mushroom stems to the hot bacon fat and sauté for 1 minute to cook out water. Add the onion and cook, stirring, until translucent. Add the garlic, thyme, and oregano, and sauté for 1 minute. Deglaze the pan with the white wine. Reduce until a glaze is formed.

Add the rice, reserved bacon, scallions, Gruyère, ½ cup Parmigiano-Reggiano, and reserved bacon. Mix well and adjust the seasonings with salt and pepper.

Stuff the mushroom cavity with the filling. Top with additional Parmigiano-Reggiano, if desired.

Bake the mushrooms again at 375°F for 8 to 10 minutes or until the tops are lightly browned.

Serve warm or at room temperature. Excellent with grilled New York strip steak and steamed asparagus.


courtesy of: The Culinary Institute of America's Pro Chef

509. POSSUM, POTATOES, and BACON

1 young, fat possum
8 sweet potatoes
2 tablespoons butter
1 tablespoon sugar
bacon
thyme
marjoram
salt

First, catch a possum. Skin the possum and remove the head and feet. Be sure to wash it thoroughly. Freeze overnight either outside or in a refrigerator. When ready to cook, peel the potatoes and boil them tender in lightly salted water along with the butter and sugar. At the same time, stew the possum tender in a tightly covered pan with a little water. Arrange the taters around the possum, strip with bacon, sprinkle with thyme or marjoram, or pepper, and brown in the oven. Baste often with the drippings.


courtesy of: Dave Baker, Lakeland, Florida

508. BACON-WRAPPED TUNA STEAKS with FRISEE and AVOCADO SALAD

serves 4


4 slices smoked bacon
One 1-pound tuna steak, 1 inch thick, cut into 4 pieces
Salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1 head frisée, torn into bite-size pieces (about 4 cups)
2 Hass avocados, thinly sliced

Lay the bacon strips on a cutting board and place a piece of tuna in the center of each; season with salt and pepper. Fold the bacon around the tuna and secure with toothpicks.

In a large nonstick skillet, heat 1 tablespoon of the olive oil until shimmering. Add the tuna and cook over moderately high heat, turning once, until the bacon is crisp and the tuna is still pink inside, about 6 minutes.

Meanwhile, in a medium bowl, whisk the remaining 2 tablespoons of olive oil with the vinegar; season with salt and pepper.

Toss in the frisée and avocados and transfer to plates.

Remove the toothpicks from the tuna and cut each piece in half. Arrange the tuna over the frisée and serve right away, drizzling any remaining dressing left in the bowl over the fish.


courtesy of: Katy Sparks, "Minimalist Recicpes," Food & Wine, April 2005

507. BACON-WRAPPED BRAISED WOODCOCK

yields 2 servings


4 woodcock
salt and pepper
4 slices bacon
1/4 cup butter, melted
1 tablespoon parsley, chopped
4 slices toast, buttered

Sprinkle woodcocks inside and out with salt and pepper. Wrap weach with a slice of bacon and fasten with string or a wooden pick. Place woodcocks in broiler pan about 6 inches from heat. Broil 8 to 10 minutes on each side, or until tender, basting frequently with butter. Remove string or wooden pick. Sprinkle with parsley. Serve on buttered toast.


courtesy of: Traders Creek, 55 East Main Street, Johnstown, New York, 12095

506. BABY ONION, SMOKY BACON and TELEME TARTS

1 12" x 12" sheet of Puff Pastry
½ lbs. Teleme cheese (cut into 1" pieces)
24 baby spring onions (washed and trimmed and cut into 1" pieces)
1/3 lbs. smoked slab bacon (cut into 1" pieces)
1 egg
1 T. garlic chives (minced)
sea salt

Roll out pastry to 1/8 " and place on lightly floured sheet pan. Scatter pieces of cheese on dough leaving at least 1/2 " border in all places Remembering that the cheese will spread generously when melted. Cook bacon until crisp but leaving pieces still slightly juicy and drain. Scatter bacon and onions on dough and brush borders with beaten egg. Refrigerate covered until ready to bake (at least 1 hour and up to 12). Preheat oven to 425 degrees and when ready remove tart from cold and bake till crispy, golden and bubbly, about 15 -20 minutes depending on how thin the crust is. Remove and hit with chives and sea salt to taste just before serving.


courtesy of: Christopher Greenwald, Iron Horse Vineyards, 9786 Ross Station Road, Sebastopol, California 95472

505. COD and VEGETABLE CHOWDER with BACON

Serving Size: 8


2 pounds cod, diced
2 tablespoons lemon juice
1 cup clam juice
1 cup water
6 potatoes, sliced
4 onions, peeled and sliced
4 carrots, sliced
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup frozen peas, thawed
1 cup canned corn, drained
1/2 cup 2% milk
1 teaspoon curry powder
1/4 pound bacon, cooked and crumbled

Sprinkle cod with lemon juice. Cover and refrigerate for several hours. In a stockpot, combine clam juice, water, potatoes, onions, carrots, bay leaf, salt and pepper. Cover and simmer for 45 minutes. Stir in fish, peas, corn, milk and curry. Cover and simmer an additional 10 minutes. Remove bay leaf and sprinkle with bacon before serving.


courtesy of: Sportsman Fishing Adventures, Ltd., Box 645, Gold River, British Columbia, V0P 1G0, 250-283-2142

504. MISO SOUP with BACON and VEGETABLES

makes one serving
　
20 grams potatoes (half of a medium-size potato)
20 grams carrots (1/10th of a medium-size carrot)
20 grams onion (1/10th of a medium-size onion)
10 grams garden peas
half a rasher of bacon
50ml milk
7 grams miso (half of one tablespoonful)
150ml water
soup stock (half a cube).

Peel the potato and carrot, and cut them into fan-shaped pieces 5mm thick. Slice the onion. Pour boiling water over the bacon and cut it into 1cm-long pieces. String the garden peas. Mix the soup stock cube, bacon, potato, carrot, onion and water, and bring them to the boil. When they are cooked, add the garden peas and milk. Add miso by dissolving it in the soup. When the soup starts to the boil, turn off the heat.


courtesy of: Miyasaka Brewery, Kamisuwa, Nagana, Japan

503. FRESH PEA SOUP with BACON and MINT

Servings: 6


1 lb green Peas, freshly shelled
2 tablespoons Butter
1 Medium-sized onion, chopped
1 Head iceberg lettuce/chopped
1 Sprig mint, chopped
1 Sprig parsley, chopped
3 Strips bacon, chopped
2 1/2 cups Ham stock
Salt and pepper
Chopped parsley & mint for garnish

After shelling the peas, save the pods, wash them and put them to boil in the ham stock while preparing the soup. Heat the butter in a large saucepan and soften the onion in it, then add the lettuce, mint and parsley. De-rind and chop the bacon. Fry it for about 2 minutes, turning it from time to time; add to the saucepan with the peas, salt, pepper and a small amount of sugar. Strain the stock and add. Bring to the boil, stirring, then simmer for about half an hour until the peas are quite soft. Sieve or liquidize, taste for seasonings and add a little milk or cream if needed (but not too much, for the fresh flavor must be preserved). Garnish with chopped parsley or mint.


courtesy of: CelticTV, Unlimited Ventures Corp., William A. Phillips, 7 Sterling Place, Edgewater, New Jersey, 07020, (201)-491-4055

502. BACON and GHERKIN SALMON

4-6 slices bacon
4-6 pieces of salmon fillet (about 6 oz. each)
2 sweet gherkins (small pickled cucumbers) diced

Fry bacon until crisp In heavy skillet. Drain fat. keep fat in skillet. Put fillets, skin down, into skillet, Fry until skin is crisp, about 2 minutes. Turn and fry until browned. Place salmon fillets on platter. Crumble bacon over tops and sprinkle with gherkins. Serve.


courtesy of: Island Angler, 30 Acacia Avenue, Nanaimo, British Columbia, Canada V9R 3L4

501. CODFISH with BACON and LIMA BEANS

Serves 4


1 kg salt cod
300g frozen lima beans
2 medium onions chopped
2 large tomatoes peeled, seeded and chopped
1 clove garlic chopped
4 tablespoons olive oil
2 strips bacon
2 tablespoons tomato puree

Soak cod overnight with one change of water. Drain and rinse well. Poach fish until it is barely cooked. Set aside. Heat oil and sauté onion and garlic until lightly
browned, add tomatoes and cook until tomatoes tender. Place vegetables in casserole and arrange fish on top. Lay bacon strips on fish and dot with tomato puree. Bake uncovered for 30 minutes at 350 degree oven.


courtesy of: Sea-Ex, P.O. Box 3152, Bracken Ridge, Qld, 4017, Australia

500. SAVORY CHEDDAR BACON TRUFFLES

6 slices side bacon, chopped
8 oz (250 g) old or extra old cheddar cheese, cubed
1/4 cup (50 mL) butter, cubed
2 tbsp (30 mL) each chopped parsley & green onions
2 tbsp (30 mL) drained hot banana pepper rings or to taste
3/4 cup (175 mL) toasted finely chopped pecans

Cook bacon until crisp; drain well reserving 1 tbsp (15 mL) drippings. Set bacon and drippings aside. Combine cheese, butter, parsley, green onions and banana pepper rings in bowl of food processor fitted with metal blade. Cover and process until smooth, stopping machine to scrape down sides of bowl as necessary. Add bacon and drippings to bowl and process until bacon is finely chopped. Chill mixture 3 hours or until firm enough to roll into 2 dozen balls, about 1-inch (2.5 cm) in diameter. (If mixture softens too much during rolling, return to refrigerator until firm.) Roll balls in chopped pecans and store in refrigerator up to 2 days before serving. Garnish as desired. Serve with crackers.


courtesy of: The Village Cheese Co, Farmstead Artisan Cheese, 3475 Smith Dr. Armstrong, BC V0E 1B0

499. BACON PECAN CORNBREAD STUFFING

Makes 16 cups per 3/4 serving


1 1/2 bags (16 oz each) cornbread stuffing mix
1 1/2 cups pecan halves, toasted
5 Tbsp butter or margarine
2 cups chopped onions
2 cups chopped celery with leaves
6 oz sliced Canadian bacon, stacked and cut in 1/2-inch pieces (1 1/2 cups)
2 1/2 cups chicken broth
1/2 cup water
3/4 tsp freshly ground pepper
1/2 tsp each dried sage and thyme
1/4 tsp each dried marjoram and rosemary

Put stuffing mix and pecans in a very large bowl or pot. Melt butter in a large skillet. Add onions, celery and bacon; saute 5 minutes or until vegetables are crisp-tender. Add remaining ingredients and bring to a boil. Add to stuffing; toss to mix and moisten evenly. Bag and refrigerate until ready to stuff turkey.

Stuff neck and body cavities, and bake the remainder of the stuffing separately.

Stuffing Tip: After stuffing the bird, you'll still have extra stuffing. Spoon it into a greased baking dish, drizzle with 1/2 cup broth, cover and bake 30 minutes. Uncover and bake 15 minutes longer until lightly browned.


courtesy of: Razzle Dazzle Recipes

498. STIR-FRIED SHRIMP with BACON, MINT and CHILES

serves 4


2 teaspoons vegetable oil
1/4 pound thickly sliced bacon, cut crosswise 1/4 inch thick
3 garlic cloves, minced
8 Thai bird chiles or 4 serrano chiles
1 1/2 pounds shelled and deveined large shrimp
Salt and freshly ground pepper
1/4 cup vermouth or dry white wine
1/4 cup plus 2 tablespoons coarsely chopped mint

In a large skillet, heat the vegetable oil. Add the bacon and cook over moderate heat, stirring occasionally, until most of the fat has been rendered. Spoon off all but 1 tablespoon of the fat from the skillet. Stir in the garlic and whole chiles and cook until fragrant, about 1 minute. Add the shrimp, season with salt and pepper and cook over moderately high heat, stirring occasionally, until they are pink and curled, about 3 minutes. Add the vermouth and cook until nearly evaporated, about 1 minute. Stir in the mint, transfer to plates and serve.


courtesy of: Jerry Traunfeld, "Herbal Remedy," Food & Wine, August 2005

497. BEAR PAW EGGS IN A HATCH

serves 6


6 frozen puff pastry shells (in freezer section)
6 eggs - poached
3/4 lb bacon
1.5 lb mushrooms
1 garlic clove
fresh parsley, minced

Plus your favorite hollandaise recipe - I use citrus hollandaise. Bake puff pastry shells according to directions. When done, take top off, and take out insides and discard. Keep warm in low oven. Cut bacon in small pieces and cook until crisp. Drain on paper towels and set aside. Pour off most of the bacon grease - keep a few tablespoons. Mince garlic and saute in grease for 1 min (not too hot) Put in mushrooms that have been chopped very small...and cook for 8 or 10 min on low. Drain mushrooms - keep warm. When ready to serve: poach eggs. Take out pastry shells and put on place. Divide bacon equally among plates. Put a little bacon outside the shell, as well. Divide mushrooms equally - put in nest, and add some surrounding the nest, as well. Put on poached egg (carefully) and top with hollandaise. Garnish w/ minced parsley.


courtesy of: Bear Paw Inn, Winter Park, Colorado

496. SALMON BAKE with SOUR CREAM, BACON, and NEW RED POTATOES

Serves 4

1 lb. small red potatoes
1 lb. spinach, stems removed, washed and drained
1 Tbsp unsalted butter, melted
1 cup shredded, extra old white Cheddar cheese or Asiago
1 clove garlic, minced
½ tsp sea salt
Sea salt and freshly ground black pepper to taste
1 Tbsp unsalted butter
4 6-ounce skinless boneless salmon fillets
2 tsp lemon juice
8 slices good quality bacon
4 Tbsp sour cream, heaping
1 Tbsp minced chives
Preheat the oven to 350°F.

Cook the potatoes in boiling water until just tender, approximately 20–25 minutes. Drain and cool.

Place the spinach in a large pot, turn the heat to high and cover with a lid. Steam until it wilts, turning it over occasionally. Transfer to a large plate AND SPREAD OUT TO COOL. When cool, squeeze into small balls with your hands to remove the water. Finely chop and place in a bowl. Add the melted butter, cheese, garlic and salt. Mix well. The potatoes and the spinach mixture may be prepared up to a day in advance. Cover and refrigerate.

Slice the potatoes into ¼-inch slices and arrange in slightly overlapping rows in an 8×11½-inch baking dish. Season well with salt and pepper and dot with half the 1 Tbsp butter. Divide the spinach mixture into 4 equal portions, flatten each into an elongated patty and place one in each quarter of the baking dish over the potatoes. Place a salmon fillet over each patty of spinach, sprinkle with the lemon juice, dot with the remaining butter and season with salt and pepper. Cover snugly with foil and bake for 20–30 minutes, until the salmon is cooked through.

While the salmon is cooking, fry the bacon over medium heat until crisp. Drain on paper towels and crumble when cool. When the salmon is done, lift each portion onto heated individual plates or leave in the baking dish. Top each piece of salmon with a dollop of sour cream. Sprinkle the bacon and chives over the sour dream and serve immediately.


courtesy of: The Passionate Cook, Karen Barnaby. Whitecap Books, 2004

495. COCKLE CHOWDER with BACON

Serves 8


1 kg cockles (in their shell)
1.5 litres water
40g streaky smoked bacon
2 medium onions, finely chopped.
3 medium potatoes, diced.
1 bay leaf
475 ml milk
250 ml single cream
salt & pepper to taste

Rinse the cockles well in cold water and drain. Bring the water to the boil in a deep pan and add the cockles. Cover and cook for 2-3 minutes until the shells are open.

When the cockles have cooled a little, drain the pan, retaining the cooking liquid, and remove the cockles from their shells – discard any shells which have not opened. Strain the liquid through a fine sieve or muslin cloth.

In a large pan, fry the bacon until golden brown. Add the onions and sweat over a medium heat until softened.

In a milk pan, bring the milk to a simmer and take off the heat.

Add the bay leaf, potatoes and the cockle liquid to the bacon and onions and bring to the boil. Cook for about 8-10 minutes until the potatoes are just turning soft, but still retaining their shape. Stir occasionally to prevent the onions or bacon sticking to the bottom of the pan.

Add the milk, cream and cockle meat and gently heat cook for a further 3 minutes. Remove the bay leaf and season to taste.

Serve in soup bowls with warm crusty rolls. Garnish simply with chopped parsley or snipped chives.


courtesy of: The Soup Ladle, Blueprint Foods Limited, Unit 8, The Nelson Centre, Portfield Road, Portsmouth, PO3 5SF, Tel: 02392 620020

494. BACON-CURED SKIRT STEAK with CHANTERELLES and SHALLOTS

serves 4


3/4 pound double-smoked bacon, sliced 1/8 inch thick
Four 1/2-pound skirt steaks
3 tablespoons unsalted butter
4 large shallots, thinly sliced
3/4 pound white mushrooms, thickly sliced
1/4 pound small chanterelle mushrooms, thickly sliced if large
Salt and freshly ground pepper
1 tablespoon vegetable oil
1 tablespoon coarsely chopped parsley

Lay half of the bacon slices on a large sheet of plastic wrap. Set the skirt steaks on top and cover with the remaining bacon. Wrap and refrigerate overnight, or for 24 hours.
Melt 2 tablespoons of the butter in a large skillet. Add the shallots and cook over low heat, stirring, until softened, about 5 minutes. Add all of the mushrooms, season with salt and pepper, cover and cook until they have released their liquid, about 4 minutes. Uncover and cook over moderate heat until the mushrooms are browned on the bottom, about 3 minutes. Stir and cook for 4 minutes longer. Add the remaining 1 tablespoon of butter and cook, stirring, for 1 minute. Season with salt and pepper and transfer to a saucepan.

Remove the bacon slices from the steak and save for another use. Heat 1/2 tablespoon of the oil in each of 2 large skillets. Add 2 steaks to each skillet and cook over moderately high heat until browned on the bottom, about 3 minutes. Turn the steaks and cook until medium rare, about 3 minutes longer. Transfer the steaks to a carving board and let rest for 5 minutes.

Gently reheat the mushrooms and stir in the parsley. Thinly slice the steaks across the grain and arrange on plates. Top with the mushrooms and serve.


courtesy of: Marcia Kiesel, "From Skirt Steak & Zinfandel," Food & Wine, April 2002

493. 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: Maricel Presilla, "10 Top Dishes from South America," Food & Wine, May 2003.

492. SUGAR and SPICE BACON

1 cup brown sugar
1/2-1 tsp. ground red (cayenne) pepper
2 lb. sliced smoked bacon

Heat oven to 400 degrees F. In a small bowl combine sugar and red pepper. Sprinkle over both sides of bacon. Place slices on two foil-lined baking sheets. Bake 10-15 minutes, turning often until browned and crisp. Drain on paper towels.


courtesy of: One Whole Clove / Sarah Lou, Quebec, Canada

491. CAYUGA BLUE CHAMPIGNONS

1 dozen large, fresh Champignons (White Mushrooms)
1 small onion
4 oz. Cayuga Blue
1/4 stick of butter
2 strips of fresh bacon
salt
1 large toe of garlic
pepper

Wash and clean mushrooms and remove stem and scoop out central portion of gills. Chop the onion, garlic, bacon and mushroom stems into small pieces and sauté in a skillet with the butter until the onion is browned. Remove from skillet and place in a mixing bowl with the crumbled Cayuga Blue cheese and mix thoroughly by hand. Place a teaspoon full of this filling into each mushroom cap. Place the mushrooms on a cookie sheet and bake in the oven at 400 degrees for 20 to 30 minutes, being careful not to burn or overly dry out the dish. Serve while still hot.


courtesy of: Lively Run Goat Dairy, New York State's Finger Lakes Region

490. BROILED SALMON with BACON RASPBERRY BEURRE BLANC

Serves 2

2 - 8 oz. fresh Salmon Fillets
6 strips maple-flavored bacon (reserve 2 strips and cut into 1/2 inch pieces)
2 tablespoons butter
2 teaspoons hazelnut syrup
1 tablespoon muscat wine
1/3 cup raspberry jam
1/4 cup hazelnuts (filberts), chopped

Place salmon fillets on an oven broiler pan and broil for 3 minutes, turn and place 2 strips of bacon on each fillet. Broil an additional 3-4 minutes or until bacon is soft-cooked. Remove, set aside, keep warm. In a non-stick skillet, over medium heat, sauté reserved bacon pieces until soft-cooked, drain and set aside. Bacon Raspberry Beurre Blanc: In the same skillet, over medium heat, melt butter, add hazelnut syrup, muscat wine and raspberry jam. Cook mixture several minutes until reduced and soft glaze is formed. Stir frequently to avoid sticking to skillet. Serve each salmon fillet by placing half of the bacon raspberry beurre blanc on each plate. Place the salmon fillet on the sauce and garnish with chopped hazelnuts.


courtesy of: Farmer John Meats / Clougherty Packing Company, 3049 E. Vernon Avenue, Los Angeles, California 90058, (323) 583-4621

489. BACON and EGG BREAKFAST EMPANADAS

Yield: Makes 4 servings (serving size: 2 empanadas)


6 oz. cream cheese, softened
1 1/2 tablespoons minced fresh parsley or 1 1/2 teaspoons dried parsley flakes
3/4 teaspoon seasoned salt
1/4 teaspoon black pepper
2/3 cup shredded sharp Cheddar cheese
2 tablespoons butter
5 large eggs, beaten
1 (17.3-ounce) can refrigerated jumbo flaky biscuits
8 bacon slices, cooked and crumbled
1 egg white, lightly beaten
1 to 2 teaspoons sesame seeds (optional)
Assorted fresh fruit (optional)

Preheat oven to 375°.

Stir together first 4 ingredients in a medium bowl until blended; stir in cheese.

Melt butter in a 9-inch skillet over medium heat; add eggs, and cook, without stirring, until eggs begin to set on bottom. Draw a spatula across bottom of skillet to form large curds. Continue cooking until eggs are slightly thickened but still moist. (Do not stir constantly.) Remove from heat, and let cool.

Flatten each biscuit into about a 5-inch circle. Spread cream cheese mixture evenly over tops of dough circles, leaving 1/2-inch border around edge. Top evenly with scrambled eggs and bacon.

Fold dough circles in half over mixture, pinching edges to seal; place, 2 inches apart, in a 15- x 10-inch jellyroll pan coated with cooking spray. Brush tops evenly with egg white; press sealed edges with tines of a fork. Sprinkle with sesame seeds, if desired.

Bake at 375° for 14 to 16 minutes or until golden brown. Remove empanadas to wire rack, using a spatula. Serve warm and, if desired, with fresh fruit.

Note: Store leftover empanadas, completely cooled, in zip-top plastic bags or wrapped in plastic wrap in refrigerator. To reheat, wrap empanadas in paper towels and microwave at MEDIUM (50% power) for 1 to 2 minutes or until thoroughly heated.


courtesy of: Southern Living, January 2003

488. BACON BUNS

1 cup milk
1/2 cup water
1/4 cup bacon fat
1 cup whole-wheat flour
3 1/2 cups all-purpose flour
1 1/2 teaspoons instant yeast
2 tablespoons sugar
1 ea egg

Heat the milk, bacon fat, and water in a small saucepan until about 120F.

Mix together 2 cups flour, yeast, and sugar in the bowl of a stand mixer using the paddle attachment. Mix in milk mixture, followed by the egg.

Add remaining flour 1/2 cup at a time -- switching to the dough hook after adding a cup and a half of flour. Knead for 8 minutes then turn out on a floured board and knead 2 or 3 minutes longer if required. Shape dough into a roll and allow to rest for about 10 minutes.

Divide dough into 10 equal pieces. Form each piece into an oblong shape and place on a parchment lined baking sheet (you'll need two sheets). Spritz buns with a light coating of oil and cover with plastic wrap and allow to rise until slightly more than doubled in bulk.

While the buns are rising, heat the oven to 400F and position a rack in the middle of the oven.

Bake for 8 minutes, then rotate baking sheet 180 degrees. Bake another 2 to 4 minutes until golden brown.


courtesy of: Kevin D. Weeks, Knoxville, Tennessee / Seriously Good

487. BLACK-EYED PEA and BACON SOUP

Servings Per Recipe: 8


1/2 pound bacon, diced
1 onion, chopped
3 quarts water
4 cubes chicken bouillon
2 1/2 cups dry black-eyed peas
1/2 teaspoon salt
1/2 teaspoon pepper
6 small potatoes, diced

Brown the bacon in a large pot over medium heat. Drain grease, and place onion in the pot. Cook and stir until tender. Pour in the water. Mix in the bouillon cubes until dissolved. Stir in black-eyed peas, and season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 45 minutes. Place the potatoes in the pot, and continue cooking 15 minutes, or until beans and potatoes are tender. Serve warm.


courtesy of: Albertsons

486. BACON TURNIP MASH

Servings Per Recipe: 4


2 pounds orange turnip
2 tablespoons butter
1 pinch salt
1 pinch ground black pepper
1 dash garlic powder
1/2 pound bacon - cooked and crumbled
2 tablespoons rendered bacon fat

Peel and cube the turnip. Cook in a saucepan in salted water until very tender. Drain then mash with the butter or margarine, salt, pepper and garlic powder to taste. Set aside. In a skillet fry the bacon until nice and crispy. Remove from the skillet and crumble. Reserve 2 tablespoons of the bacon grease. To the skillet with the 2 tablespoons of bacon grease add the mashed turnip and crumpled bacon. Stir and heat to the desired temperature before serving.


courtesy of: Theresa H. Wessman / Albertsons

485. BACON, ONION, and MUSHROOM-STUFFED JALAPENO POPPERS

4 slice bacon; chopped up
1/4 cup onion; chopped small
1/2 cup mushrooms; chopped
8 oz cream cheese
1/2 cup Monterey jack cheese
1/2 cup Mozzarella
And however many peppers you can fill.

Fry the bacon, onion, and mushroom together until bacon is crisp; drain well and let cool.Mix bacon, onion, mushroom, and cheeses. Slice peppers in half and stuff with the mixture. Bake at 350 F. for about 15 minutes. (You can also freeze the peppers to soften them before baking.)


courtesy of: Mike, Jalapeno Madness

484. SUMMER CORN, BACON, and POTATO CHOWDER

yields 4 servings; about 1 1/2 cups per serving


1 medium Yukon Gold potato(es)
1 sprays cooking spray
1/2 cup celery, chopped
1/4 cup onion(s), chopped (or 1 large shallot)
4 piece corn on the cob, kernels removed with a knife
1 cup sweet red pepper(s), diced
4 oz bacon, diced
2 cup fat-free skim milk
1/2 tsp table salt
1/4 tsp black pepper
1/8 tsp hot pepper sauce, or to taste

Puncture potato in several places with a fork; microwave on high power until tender, turning over once, about 8 minutes. Allow to cool; peel and mash.

Meanwhile, coat a large saucepan with cooking spray. Add celery, onion, corn and red pepper; sauté over medium-high heat, stirring frequently, for 5 minutes. (Note: Feel free to substitute your favorite fresh vegetables like asparagus and broccoli for the red pepper. Or to save time, substitute 2 cups of frozen corn and 1 cup of frozen, diced bell pepper for the fresh corn and red pepper.)

Stir bacon and milk into saucepan; stir in mashed potato and mix well. Season with salt, pepper and hot pepper sauce; stir to combine. Cover and simmer 10 minutes (do not allow to boil).


courtesy of: Weight Watchers

483. TARTIFLETTE

2 lbs potatoes, blanched 15 minutes skin on
1 medium onion, peeled and sliced
6 ozs smoked bacon slices, cut into smal strips
¼ oz butter
¼ tsp dried thyme
Few grates of nutmeg, to taste
1 small Reblochon cheese, 8 ozs or Livarot or Munster
3 ozs white wine

Preheat the oven to 400 degrees F.

In a skillet, melt the butter and saute the onions for about 3 minutes, and add the bacon, cook over medium-high heat for 5 more minute. Ad dried thyme and nutmeg to taste.
If the bacon is very fatty, remove the ingredients from the pan with a slotted spoon to drain on paper towels.
In the mid time peel the potatoes previously blanched and refresh under cold running water.

Place half of the saute onion and bacon, in a layer in the baking dish. Cover with a second layer of potatoes, cut into ¼ inch thick slices. Cover potatoes with the remaining onion and bacon, then with the remaining sliced potatoes.

Grate slightly the rind of the cheese, depending how mature it is. Cut in half into two disks. Top the potatoes with the two halves; the crust of the cheese up, thus it will melt more evenly. Place the dish in the preheat oven, pour the white wine over the top and bake for about 40 minutes or until the potatoes are tender and the cheese golden brown.

Remove the baking dish from the oven, let sit for 5 minutes, before serving. Serve with an Apremont white wine.


courtesy of: Chef Eric, Learn 4 Fun , #1301 - 120 Milross Avenue, Vancouver, BC - v6a 4k7- Canada

482. GROUSE with BACON and RICE and HORSERADISH CREAM SAUCE

3 grouse
1 onion, 1 carrot, 1 stick of celery, 1 bay leaf
Chicken stock
6 rashers of streaky bacon
Butter
6 to 8 shallots
Spring onions
Horseradish cream
Basmati rice and a handful of wild rice

Fillet the two breasts of each grouse and put to one side. Sauté one onion, one carrot, one stick of celery (chopped fine) and a bay leaf. When tinted at the edges, add the carcasses and enough water to cover the birds. Homemade chicken stock would be preferable but a good chicken stock cube will do equally well. Bring to the boil and simmer for about an hour, then sieve and return the liquid to the pan and boil rapidly until reduced by half. Put aside. Wrap two rashers of streaky bacon around each fillet and sear in butter until brown both sides. Take six to eight shallots. Slice, and then brown in some butter in a deepish frying pan. When cooked, add some stock, and carry on cooking until reduced slightly. Add the grouse breasts and keep turning in the liquid for approximately four minutes. When cooked, take the breasts out and keep warm. Add horseradish cream to your taste, and more stock as needed. Boil to slightly thicken it, pour over the grouse breasts and serve with the rices.


courtesy of: Yorkshire Post, Yorkshire Post Newspapers Ltd, PO Box 168 Wellington Street, Leeds, LS1 1RF, Telephone : 01132432701

481. MUSTARD GREENS and BACON CROUSTADE

Makes about 48 pieces


Dough:
3 cups all-purpose flour
1 pkg. (2 tsps.) rapid-rise or regular active dry yeast
1 teaspoon sugar
1 teaspoon salt
1 cup warm water (105°F to 115°F)
1 tablespoon olive oil
or store-bought dough can be substituted

Filling:
2 10-oz. pkgs. mustard or other frozen chopped greens, or 2 lbs. fresh young greens
1/2 lb. bacon
1 1/2 cups chopped onion
3 large cloves garlic, peeled and minced
1 cup heavy cream
1/4 teaspoon. freshly ground pepper
3 tablespoons grated Parmesan cheese
salt if needed
2 tablespoons yellow cornmeal

To make the dough, mix the flour, yeast, sugar, and salt in a food processor. Combine water and oil and pour through feed tube with motor running. Process until a ball of dough forms, then continue to process about 45 seconds to "knead" dough. Place in an oiled mixing bowl and turn dough to oil top. Cover lightly and let rise until doubled (30 to 45 minutes with quick-rise yeast and about 1 hour for regular yeast).

Meanwhile, make the filling. Cook the frozen greens according to package directions, then drain well and squeeze to press out moisture. Trim and cook fresh greens in boiling salted water for 5 to 10 minutes until just tender. Drain well, squeeze to press out moisture, then chop. In a large skillet, cook the bacon until golden brown and crisp. Remove, drain, and crumble coarsely, and reserve. Pour off all but 4 tbsps. drippings in skillet. Add onion and saute' over medium-low heat for about 5 minutes, until softened. Add garlic and saute' 1 minute. Stir in greens, cream, pepper, and cheese. Taste and add salt if needed. Let mixture cool. (Can be made 1 day ahead and refrigerated. Return to room temperature to use.)

Preheat oven to 500° F. Sprinkle two 10 x 15-inch jelly roll pans or baking sheets with the cornmeal. Punch dough down and divide in half. Roll or stretch each piece to a rough rectangle approximately 9 x 14 inches and place one on each cornmeal-dusted pan. Divide filling over each rectangle, spreading to within 1/4 inch of the sides. Sprinkle each croustade with the reserved crumbled bacon. Bake 12 to 14 minutes, alternating the position of the pans halfway through baking time, until edges are rich golden brown and crisp.

Use a large spatula to remove each croustade from its pan in a single piece. If serving immediately, place on a large wooden board, then use a pizza cutter to cut into about 24 pieces. (If planning to serve later, underbake the croustade by about 3 minutes, remove it from the baking sheet, and place on a rack to cool completely. Replace in the baking pan, cover with foil, and let stand at room temperature up to 4 hours or freeze up to 2 weeks. When ready to serve, reheat in a 400 degrees F oven for about 5 minutes, placing croustade directly on the oven rack.)


courtesy of: Parties! by Melanie Barnard and Brooke Dojny. HarperCollins Publishers, 1992

480. CROAKER ESCABECHE with BACON

Servings 4

4 whole croaker, 2 lbs each, cleaned/scaled
1 cup flour salt and pepper
½ cup corn starch
8 strips bacon, diced
1 T garlic, minced
2 T shallot, minced
1 tsp. mustard seed
½ cup onion, sliced
¼ cup cider vinegar
¼ cup apple cider
1 pound collard greens, fresh

Remove stems from collards; wash greens well and cut into a chiffonade. Wash the fish well, and make two cuts on each side. Season fish with salt and pepper. Combine flour and cornstarch, and dredge fish in the mixture, getting mixture into center of each. Cook half the bacon until crisp; remove bacon and set aside. Brown each fish in the bacon fat for about 5 minutes on each side. If fish are thick, finish cooking in oven. Wipe the skillet clean, and cook remaining bacon; set bacon aside. Add garlic and shallots to bacon fat, and cook until just done. Add mustard seeds and onion. Deglaze mixture with vinegar and cider. Add collards, and quickly stir until they wilt. Remove from heat and pour the cooking liquid over the fish. Arrange collards on plates, topping with croaker. Crumble reserved bacon and sprinkle over each serving.


courtesy of: Virginia Farm Bureau Federation, 12580 West Creek Pkwy, Richmond, Virginia 23238-1110

479. APPLE WALNUT and BACON FLAUTAS with BLUE CHEESE

Makes 6 flautas


For the Filling
3 to 4 slices bacon
3 Granny Smith or other tart green apples, peeled, cored, and diced
1-1/2 teaspoons fresh thyme
1/4 teaspoon ground black pepper
Juice of 1 lime
2 teaspoons packed brown sugar or to taste
1/4 cup walnuts, toasted and coarsely chopped
1 cup (4 ounces) crumbled blue cheese or aged goat cheese
Six 8-inch yellow or blue corn tortillas

For the filling, cook the bacon in a large saute pan or skillet over medium heat until the fat has rendered and the bacon is brown but not crisp, about 3 to 5 minutes. Using a slotted spoon, remove the bacon, leaving the fat in the pan. Saute the apples in the bacon fat, stirring gently, for 6 to 8 minutes, or until evenly browned and tender, but not mushy. Add the thyme and remove the apples from the heat. Add the pepper, lime juice, and brown sugar and stir well. Pour the apple mixture into a shallow pan and spread it out to cool to room temperature. Put the cool apple mixture into a medium bowl and stir in the bacon, walnut, and cheese.

Lay the tortillas on a flat surface in a single layer for 3 to 4 minutes, or until they are leathery but not brittle. Heat inch of oil in a skillet to 325 degrees F., or until it is hot but not sizzling. Place 1 tortilla in the oil for 1 to 2 seconds, or until it is pliable. Using tongs, place the tortilla on a paper towel to drain. Repeat this step with the remaining tortillas. Drain them well, blotting the surfaces to take away excess oil. Spoon about 4 tablespoons of the filling in a line down the center of a tortilla and roll it into a tight cylinder. Close the seam with a toothpick. Repeat to roll and seal the remaining tortillas. The flautas may be prepared to this point up to 24 hours in advance, but they must be covered airtight with plastic wrap to keep them from drying or splitting. Refrigerate the flautas until ready to serve them.

When ready to serve the flautas, heat 3 to 4 inches of oil to 375 degrees F., or until sizzling but not smoking, in a large, heavy pot or deep-fryer. Using tongs, add 3 or 4 flautas to the oil and fry for 3 to 5 minutes, or until golden and crisp. Using tongs, transfer the flautas to a baking sheet lined with paper towels. Place the flautas on a wire rack or grill screen set on a baking sheet. Put the pan in the warm oven. Repeat the process to fry the remaining flautas. Remove the toothpicks and serve the flautas at once. If you like, cut the flautas in half on the diagonal with a serrated knife before serving.


courtesy of: ¡cocina! a hands-on guide to the techniques of southwestern cooking by Leland Atkinson, with a foreword by Mark Miller, November 1996

478. ROASTED LEG OF LAMB with BACON and CURRANT JELLY

Serves 6 to 8

1 (6-7 lb.) Boneless Leg of Lamb
Salt and freshly ground pepper
1/2 teaspoon garlic, crushed
Pinch of oregano
10 slices bacon
1 large onion, thinly sliced
6 tablespoons currant jelly, plus more for garnish
Flour (for pan sauce)
Water (for pan sauce)

Heat a medium skillet over medium-low heat. Place the bacon in the pan and cook until some of the fat is rendered but the bacon has not browned. Drain bacon on paper towels.

Rub the lamb with salt and pepper, garlic, and oregano. Allow lamb to reach room temperature and let stand for 1 hour. Preheat oven to 350° F.

Place lamb in a heavy roasting pan. Arrange bacon over top of lamb in a crisscross pattern. Top with the onion slices. Cook 15 minutes.

Remove lamb from oven, and spread the currant jelly on top of the bacon and onions.

Return to oven and baste every 20 minutes with the pan drippings. Continue cooking until an instant-read thermometer inserted in the thickest part reads 135°F, about 2 hours. If the pan juices evaporate, add some water to the roasting pan. Transfer the lamb to a platter. Serve with pan juices and currant jelly.

For pan sauce: Use the pan drippings as a "pan gravy" by adding a bit of flour (and perhaps a little water) to make a thicker gravy for your gravy boat.


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

477. HOT DOGS with MAPLE BACON BAKED BEANS

Servings: 14


1 pound navy beans
4 slices bacon
1/2 cup pure maple syrup
1/3-1/2 cup barbecue sauce
2/3 cup finely chopped onion
1 tablespoon prepared mustard
1 teaspoon salt
14 hot dogs (2 packages)
14 hot dog buns


Rinse beans well. Place in large bowl and add enough cold water to cover the beans by 2 inches. Let beans soak 8-12 hours (longer is fine, too).

Drain and rinse beans; place in heavy kettle (cast iron works great). Add enough cold water to cover the beans by 1 inch. Bring to slow simmer, skimming the surface often to remove foam. While beans are simmering, heat oven to 300-325 degrees. Cook bacon in a skillet; drain strips on paper towels, reserving the fat in the pan (if desired).

After beans have simmered slowly 20-30 minutes, chop the bacon and add it to the beans. Stir in some or all of the reserved bacon fat, if desired. Stir in maple syrup, barbecue sauce, onion, mustard and salt. Return mixture to a simmer. Cover pot tightly and bake until beans are fully tender, 3-4 hours. You want to end up with very tender beans in a thickened sauce. If there’s too much liquid at the end, transfer pot to a stove burner and cook beans over medium high flame, stirring constantly, until liquid is reduced. You can also thicken them by pressing some beans against the sides of the pot.

You may serve the beans right away, but they will taste even better if you: a.) leave them in a warm oven for a couple hours; b.) let them cool down completely and then reheat them; or c.) cool and refrigerate them overnight.

Grill or boil the hot dogs, place them in buns and top with baked beans.


courtesy of: Terese Allen / Organic Valley Family of Farms, CROPP Cooperative, One Organic Way, LaFarge, Wisconsin 54639

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