637. ROASTED TURKEY, AVOCADO, BACON, ONION RELISH, and AIOLI on CIABATTA

makes 4 sandwiches


For onion relish
2 yellow onions, thinly sliced
1/4 cup dark brown sugar
1/2 cup red-wine vinegar
1/2 cup balsamic vinegar

For aïoli
1 egg yolk
1/2 clove garlic, minced (about 1/2 teaspoon)
1 teaspoon Dijon mustard
1/2 ounce white-wine vinegar
4 ounces grape seed oil
1 ounce olive oil
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon pepperoncini or cayenne pepper

For sandwiches
1 pound roasted turkey breast, sliced (use your thanksgiving leftovers!)
4 ciabatta rolls
12 slices bacon
1 avocado, halved, pitted, peeled, and thinly sliced

Make onion relish: In heavy medium pot, combine onions and enough water to cover and bring to boil, then strain. Return onions to pot and add sugar, red wine vinegar, and balsamic vinegar. Place over moderate heat and bring to simmer. Reduce heat to low, and cook, uncovered, stirring occasionally, until onions are completely tender and have no bite left, about one and a half hours. (The liquid should be syrupy and coat the onions.) Remove from heat and cool to room temperature.

Make aïoli: In food processor or blender, purée yolk, garlic, mustard, and vinegar until smooth and creamy, 1 to 2 minutes. Combine oils, then, with motor running, slowly drizzle into processor until completely emulsified, about 2 minutes. (If aïoli gets too thick, add a small amount of warm water, 1 teaspoon at a time.) Sprinkle in salt, pepper, and pepperoncini, cover with plastic wrap, and refrigerate until ready to use.

Preheat oven to 350°F.

Cook bacon: In large, heavy skillet over moderate heat, cook 6 slices bacon, turning occasionally, until crisp, then transfer with tongs to paper towel–lined plate to drain. Repeat with remaining 6 slices. Set aside.

Assemble sandwiches: Slice each ciabatta in half and place on large baking sheet. Place 4 ounces turkey on each of four ciabatta bottoms, then spread onion relish over meat. Lay 3 slices bacon on each of 4 ciabatta tops. Transfer baking sheet to oven and toast until bacon is crispy and edges of ciabatta turn light golden brown, about 5 minutes (the turkey does not have to get hot). Remove from oven and transfer bacon to other side of ciabatta, laying on top of onion relish. Divide avocado slices between sandwiches, placing on top of bacon. Spread aïoli evenly across each ciabatta top, close sandwiches, slice each in half, and serve.


courtesy of: Tom Colicchio, "Wichcraft," Epicurious.com, December 2006

636. CREAMY MUSHROOM and BACON GNOCCHI

serves 3-4


500 grams gnocchi
2 teaspoons olive oil
2-3 rashers bacon, trimmed of fat, cut into strips
150 grams flat mushrooms, sliced
1 red onion, cut into thin wedges
60 grams cream cheese, softened
2–3 tablespoons semi-skimmed milk
2 cloves garlic, finely sliced
a handful of basil leaves, plus extra for garnish


Cook gnocchi in a large saucepan of boiling water for 5 minutes, or until gnocchi floats to the surface. Drain.

Heat oil in a frying pan. Cook bacon, mushrooms and onion over medium heat until browned. Remove from pan. Add cream cheese, milk and garlic to the pan and gently simmer, stirring occasionally, until smooth and heated through.

Return bacon mixture to the pan with the gnocchi. Toss to coat, and continue cooking over low heat until gnocchi is heated through. Stir in basil leaves and serve immediately topped with extra basil.


courtesy of: Philadelphia, Kraft Foods, United Kingdom

635. CLAM RISOTTO with BACON and CHIVES

serves 4


3 cups bottled clam juice
3 cups water, more if needed
1/4 pound bacon, slices cut crosswise into thin strips
4 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
2 cups arborio rice
1 cup dry white wine
1/4 teaspoon salt, more if needed
3 tablespoons chopped fresh chives or scallion tops
1/4 teaspoon fresh-ground black pepper
1 cup drained chopped clams

In a medium saucepan, bring the clam juice and water to a simmer.

In a large pot, cook the bacon until crisp. Remove the bacon from the pot and pour off all the fat. In the same pot, heat the oil over moderately low heat. Add the onion and garlic and cook, stirring occasionally, until the onion is translucent, about 5 minutes.

Add the rice to the pot and stir until it begins to turn opaque, about 2 minutes. Add the wine and salt and cook, stirring frequently, until all the wine has been absorbed.

Add the bacon and about 1/2 cup of the simmering clam juice to the rice and cook, stirring frequently, until the liquid has been completely absorbed. The rice and liquid should bubble gently; adjust the heat as needed. Continue cooking the rice, adding clam juice 1/2 cup at a time and allowing the rice to absorb the liquid before adding the next 1/2 cup. Cook the rice in this way until tender, 25 to 30 minutes in all. The liquid that hasn't been absorbed should be thickened by the starch from the rice. You may not need to use all of the clam juice, or you may need to add some water.

Stir in the chives, pepper, and clams. Cook, stirring, until the clams are just done, about 1 minute. Taste for salt and add more salt if needed.


courtesy of: Food & Wine

634. SPINACH, BACON and ARTICHOKE DIP in a BOULE

yields 10-12 servings


1 each spinach feta bread, round (boule) loaf
½ lb. bacon
1 each small white onion, ¼" dice
10 oz. bag fresh spinach leaves, washed (frozen may be used, drain well)
14 oz. can whole artichoke hearts, drained
½ tsp. table or kosher salt
½ tsp. ground black pepper
2 tbsp. flour
1 cup half & half or milk
2 tbsp. lemon juice
1 tbsp. dijon mustard
½ cup Parmigiano Reggiano, grated
1 cup Gruyere Cheese, shredded

Using a serrated knife, carefully cut a 1 -1½ inch thick horizontal slice from the top of the Bread loaf, to create a flat round top about 6-8 inches in diameter. Carefully remove the middle of the loaf by cutting or scooping it out to create a bowl, and dice the bread that you removed into large cubes for dipping. Cut the bacon strips into 1 inch pieces and cook the bacon in a large skillet until crisp. Remove it bacon to paper towel to drain, reserving 2 tablespoons of the bacon fat in the pan. Add the onion and cook over medium heat until the onion becomes translucent and softens slightly. Add the spinach and artichoke hearts and cook, turning occasionally until the spinach is wilted. Stir in flour. Stir in the remaining ingredients except for the bacon, and heat until cheese is melted. Once the cheese is melted, pour the mixture into a food processor and/or blender and pulse on low speed 2-3 times to break up the large pieces of spinach. Pour the mixture into the boule, top with bacon and serve immediately accompanied by the bread cubes.


courtesy of: Great Harvest Bread Company, 28 South Montana Street, Dillon, Montana 59725, 800-442-0424

633. GRIDDLED MUSHROOM and BACON STACKS with MUSHROOM KETCHUP

serves 2

For the stacks:
4 flat mushrooms, stalks removed
2 tbsp olive oil
salt and freshly ground black pepper
4 rashers streaky bacon
2 medium eggs
1 tsp unsalted butter

For the ketchup:
2 flat mushrooms, chopped
2½fl oz vegetable stock cube
2 teaspoon Worcestershire sauce
2 teaspoon red wine vinegar
1 teaspoon caster sugar
a pinch of ground cinnamon
1 tablespoons fresh flat leaf parsley, chopped
freshly ground black pepper


Preheat griddle pan. To make the ketchup: in a medium pan bring stock to a gentle simmer. Stir in the mushrooms, Worcestershire sauce, vinegar, sugar and cinnamon. Using a hand blender, blend to a smooth liquid. Season. Continue to simmer to reduce and thicken. Brush mushrooms with oil. Season. Griddle mushrooms and bacon, until cooked through and charred.Meanwhile, fry the eggs, spread the butter over a heatproof plate. Place the plate on top of the ketchup pan. Crack the eggs on to the plate, then place a bowl over the eggs. This creates steam to cook the eggs. To serve, place a mushroom upside down on a plate. Top with 2 rashers of bacon and a fried egg. Sit another mushroom on top. Finish off the ketchup by stirring through the parsley and drizzle over the mushrooms.


NOTE:Soft fresh herbs should always be added to cooked dishes just before serving, to retain colour and flavour


courtesy of: Phil Vickery, Ready Steady Cook

632. CHESTNUT PANCAKES with BACON and CREME FRAICHE

makes about 24 pancakes


6 slices thick-cut bacon, chopped
3/4 cup milk
2 large eggs
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups coarsely chopped jarred steamed chestnuts (7 to 8 ounces), divided
Créme fraîche or sour cream
Chopped chives or maple syrup

Cook bacon in large skillet over medium heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels to drain. Transfer 2 tablespoons bacon drippings to blender; add milk and next 3 ingredients, then 1 cup chestnuts. Blend until batter is smooth. Pour batter into bowl; stir in remaining 1/2 cup chestnuts.

Pour remaining drippings into small bowl. Brush same skillet with some drippings; heat over medium heat. Drop in batter by rounded tablespoonfuls. Cook pancakes until brown and cooked through, about 3 minutes per side. Transfer to plates. Top with créme fraîche and bacon, then chives or maple syrup.


courtesy of: Bon Appétit, February 2007

631. SALMON and GOLDEN BEET SALAD with CRISP BACON

serves 4


8 small golden beets (about 10 ounces)
3 tablespoons extra-virgin olive oil
1/4 teaspoon coarse salt
4 slices bacon (about 21/4 ounces), sliced crosswise into thin strips
1/2 lemon, sliced into 4 rounds
4 salmon fillets (6 ounces each)
1 shallot, finely chopped
1 1/2 tablespoons white-wine vinegar
1 pound baby spinach
Freshly ground pepper

Preheat oven to 350°. On a piece of aluminum foil, toss beets with 1 tablespoon oil and the salt; wrap beets in foil to make a packet. Cook until beets are easily pierced with a fork, about 35 minutes. Let cool; peel beets, and slice into 1/4-inch-thick rounds.

Cook bacon on another baking sheet until crisp, about 10 minutes. Transfer to a paper-towel–lined plate; let drain.

Place lemon slices and 6 cups water in a large saucepan; bring to a boil. Reduce heat; add salmon, and cook at a bare simmer until flaky, about 12 minutes. Transfer fish to a plate; let cool.

Make dressing: In a small bowl, whisk together shallot, vinegar, and remaining 2 tablespoons oil until emulsified.

Place spinach and beets in a bowl. Add dressing and some bacon; season with pepper. Toss to combine. Divide among plates; top each with a salmon fillet. Garnish with remaining bacon.


courtesy of: Martha Stewart Living, July 2003

630. WHITE CHEDDAR PIZZA with BACON, WALNUTS, and SAGE

Yield: 24; 12 pizzas, 1/2 pizza each servings


6 lb. pizza dough, thawed
2 tbsp. rubbed sage
3 lb. mild white cheddar cheese, shredded
12 oz. smoked bacon, coarsely crumbled
1 lb. 2 oz. walnut pieces, toasted
6 oz. fresh parsley

Divide dough into twelve 8-ounce pieces. Knead the sage into each dough ball, allotting 1/2 teaspoon of the herb for each piece of dough. Roll out into 10-inch rounds. For each pizza, place dough round directly onto heated pizza stone or sheet pan. Cover dough surface with 4 ounces cheese, 1 ounce bacon and 1-1/2 ounces walnuts. Bake at 500°F for 7 to 10 minutes until dough is baked. Sprinkle topping with 1/2 ounce parsley leaves. Cut 4 wedges; serve hot.

NOTE: If you're starting with formed pizza crusts rather than dough, simply sprinkle the sage on with the cheese, bacon and walnuts.


courtesy of: Wildwood Restaurant & Bar, Portland, Oregon

629. MAPLE and GINGER-BRAISED RED CABBAGE with BACON

serves 6 to 8


1 teaspoon extra-virgin olive oil or vegetable oil
2 slices thick-cut bacon (2 ounces), cut into 1/2-inch-wide strips
1 1/2 tablespoons unsalted butter
1 medium yellow onion (6 ounces), thinly sliced
Coarse salt and freshly ground black pepper
1 Granny Smith apple, peeled, cored, and thinly sliced
1 teaspoon grated fresh ginger
1 medium head red cabbage (about 1 3/4 pounds), quartered, cored, and thinly sliced
1/4 cup cider vinegar
2 tablespoons pure maple syrup

Heat the oven to 300 degrees.

Frying the bacon: Combine the oil and bacon in a large deep ovenproof skillet (12- to 13-inch), set the skillet over medium heat, and fry the bacon until it renders its fat and begins to crisp, 5 minutes. Scoop out the bacon with a slotted spoon and set aside on paper towels to drain.

Sautéing the aromatics and wilting the cabbage: Add the butter to the bacon fat in the pan and stir in the sliced onion. Season with salt and pepper and sauté, stirring a few times, until the onion turns limp, about 2 minutes. Add the apple and ginger and stir to combine. Increase the heat to medium-high and begin adding the cabbage a few handfuls at a time. Once all the cabbage is in the skillet, sauté, stirring frequently, until the strands begin to wilt and have a moist gleam, about 6 minutes. Add the vinegar and syrup, and return the bacon to the pan. Stir to incorporate, and let the liquid come to a boil.

The braise: Cover the pan and slide into the middle of the oven. Braise at a gentle simmer, stirring every 20 minutes, until the cabbage is tender and deeply fragrant, about 1 hour. Serve warm or at room temperature.


courtesy of: All About Braising: The Art of Uncomplicated Cooking, by Molly Stevens. W.W. Norton & Company, 2004

628. GRILLED BACON-WRAPPED SWEETBREAD

makes 2 generous servings


1 pound sweetbreads
1 teaspoon vinegar in cold water
1/2 teaspoon salt
Fresh-ground black pepper
Salt
1 teaspoon dried thyme
8 to 10 slices bacon

Soak the sweetbreads for 1 hour in a bowl of cold water to cover by about an inch with 1 teaspoon of vinegar. Drain.

Place the sweetbreads in a saucepan of boiling water salted with 1/2 teaspoon salt. Cook for 5 minutes. Drain and allow to cool.

Remove the bits of fat from the sweetbreads along with any coarse membrane that keeps the lobes of the sweetbreads together.

Cut the sweetbreads into approximately 3-inch-long pieces. Season liberally with pepper and lightly with salt. Crush the thyme between your fingers and sprinkle all over the sweetbreads.

Wrap a piece of bacon around each sweetbread, trying to enclose as much as possible, if not the whole. Secure bacon to sweetbreads with toothpicks or small trussing skewers.

Place as far away as possible from the heat in a gas or electric broiler. Cook about 15 minutes, turning twice. (Of course, these are even better cooked over charcoal on a barbecue.)


courtesy of: Arthur Schwartz, the Food Maven

627. BACON, PINE NUT and CURRANT STUFFING

3/4 cup pine nuts
60g butter, cubed
1/4 cup olive oil
250g bacon, roughly chopped
2 large brown onions, finely chopped
3 garlic cloves, crushed
5 cups breadcrumbs
3/4 cup currants
1/3 cup fresh thyme leaves

Cook nuts in a large non-stick frying pan over high heat, stirring until golden. Remove to a plate.

Add butter and oil to pan. Heat over medium-high heat for 2 minutes, or until hot. Reduce heat to medium. Add bacon, onions and garlic and cook, stirring, for 10 minutes, or until onions are soft.

Combine breadcrumbs, currants, thyme and nuts in a large bowl. Add bacon mixture. Mix until well combined. Season with salt and pepper. Cool completely before using to stuff turkey (see related recipe).

Alternatively, preheat over to 200°C. Press into a greased 6cm deep, 21 x 10 1/2cm (base) loaf pan. Cook for 25 to 30 minutes or until golden and firm. Turn out and slice.


courtesy of: Janelle Bloom and Dixie Elliott, Super Food Ideas, December 2003, p. 45

626. BACON and AVOCADO KEDGEREE

serves 6


500ml chicken stock
1 1/2 cups long-grain rice
50g butter
1 onion, finely chopped
8 rashers rindless bacon, chopped
6 fresh curry leaves*
1/2 teaspoon ground cumin
2 teaspoons panch phora* (optional)
1/2 teaspoon paprika
Pinch of curry powder
4 tablespoons cream
2 avocados, cubed
3 tablespoons chopped fresh chives
4 hard-boiled hen or 12 quail eggs*, halved

Place the stock in a saucepan over high heat and bring to the boil. Reduce heat to medium and add the rice and 1 teaspoon of salt. Cook for 10 minutes or until tender. Drain and refresh under cold water. Set aside (this is best done the night before).

Heat the butter in a frying pan over medium heat and add the onion and bacon.

Cook, stirring, for 3-4 minutes or until onion is soft and bacon starts to crisp. Add the curry leaves, cumin, panch phora, paprika and the curry powder and cook for a further 30 seconds to allow the flavours to develop. Add the rice and cook, stirring, for about 1 minute to heat through. Add the cream and avocado and stir through 2 tablespoons of chives and the eggs.

Garnish with remaining chives and serve warm.


*Fresh curry leaves are available from good greengrocers. Panch phora is an Indian spice blend also known as "Indian five spices" and is available from specialist herb and spice stores. Quail eggs are available from farmers' markets and good delis.
Source


courtesy of: Valli Little, delicious., January 2002, p. 50

625. CRANBERRY and BACON BAKED BEANS

makes about 12 servings


6 strips bacon, cut into pieces
1 medium red or green onion, chopped
1 jar (8 to 10 ounces) cranberry relish or chutney
2 cans (28 ounces each) baked beans (she uses vegetarian)

In small skillet, fry bacon and chopped onion until browned. Add bacon and onion mixture to crockpot, along with cranberry relish or chutney and baked beans. Heat and serve.


courtesy of: Camille Wade Maurice, Rhinelander, Wisconsin

624. PASSIONFRUIT PIZZA with BACON, CHICKEN, and MUSHROOMS

serves 3


Base
150 ml warm water
1 Tbsp sugar
11/2 tsp dried yeast
1 Thsp olive oil
1/2 cup self raising flour
1 cup plain flour
1/2 tsp salt

Topping
1 chicken breast
1 Tbsp olive oil
2 bacon rashers
1/4 medium red onion
50 g cream cheese
2 button mushrooms
100 g edam cheese
6 - 8 passionfruit (depending on size)
freshly ground black pepper
fennel to garnish (optional)

Mix the water and sugar until the sugar dissolves. Check that the water is lukewarm then add the yeast. Leave at least 5 minutes or until the yeast bubbles. Combine the oil, flours and salt in a bowl. Stir in the bubbling yeast mixture, and mix well. Add extra flour if necessary, to make the dough firm enough to turn on to a well floured board. Knead until smooth. Split into 3 - 4 balls. Roll into small rounds about 1/2 cm thick. Leave to stand while preparing the topping.

Preheat the oven to 1800C. Remove excess fat and skin from the chicken breasts and cut into pieces approx. 1 cm cubed. Heat a frypan to a medium temperature with the olive oil. Cook the chicken until tender.

Remove the rind from the bacon and discard. Cut bacon into 1 - 2 cm pieces. Thinly slice the onion lengthwise.

Thinly slice the cream cheese. Grate the edam cheese.

Scoop the pulp from the passionfruit. Divide evenly between the pizzas and spread over the small rounds.

Evenly divide the chicken, bacon and cream cheese, and put on pizzas.

Next divide edam cheese and add to pizza. Place sliced onion and mushroom on top and finish with ground black pepper to taste.

Cook for 20 - 25 minutes or until the base browns and the cheese is golden Garnish with fennel.


courtesy of: New Zealand Passionfruit Growers Association, Inc., PO Box 117, Katikati, New Zealand, Ph: +64 7 549 3553

623. BEAVER STEW in BACON GREASE

2-3 lbs 1 inch cubes beaver
Bacon grease
2 cups flour
1 tsp salt
1 tsp pepper
2 medium onions
1/2 lb carrots
6 medium potatoes
2 stalks celery

Combine flour, salt and pepper in a closable bag or 2 quart closable plastic container and shake until mixed. Add beaver and shake until well coated.

Dice onions. Melt enough bacon grease in the bottom of a fry pan to saute onions and beaver. Saute onions and floured beaver in bacon grease, adding more grease as needed. Place sauted cubes and onions in a 4 quart pot with enough water to cover. Add water to fry pan to remove the remainder of the bacon grease and flour. Add this pan gravy to your stew.

Slice carrots and dice celery. Add carrots and celery to your stew and simmer until beaver is somewhat tender (about 30 minutes). Taste broth and add salt or pepper to taste. Cut potatoes into 1 inch cubes and add enough water to just cover the meat and vegetables. Simmer until potatoes are done (about 30 minutes).


courtesy of: North Carolina Cooperative Extension

622. ROASTED SWEET ONION, CHICKEN and BACON ROSTI with CRISP SAGE LEAVES

makes 4 servings


3 cups cooked rotisserie chicken, cut in bite-size pieces
2 small sweet onions, unpeeled, ends trimmed
3 tablespoons olive oil, divided
2 pounds Yukon Gold potatoes, peeled
4 tablespoons butter, divided
2 tablespoons crumbled packaged cooked bacon
1 1/2 teaspoons salt, divided
minced shallots
2 teaspoons minced sage leaves
2 teaspoons minced garlic
3 tablespoons flour
3/4 cup dry white wine
1 can (14 oz.) chicken broth
3/4 cup whipping cream
1/2 cup shredded Gruyere cheese
1/2 cup shredded Parmesan cheese
1/4 teaspoon pepper

Brush onions with 1 tablespoon oil; place in baking dish and bake in 375 degree F. oven for 40 minutes. Peel onions and cut into 3/4 inch wedges. Julienne potatoes. In large nonstick frypan over medium high heat, place remaining 2 tablespoons olive oil and 2 tablespoons of the butter. Add potatoes, bacon and 1 teaspoon of the salt. Cook 15 minutes, stirring often. Reduce heat and cook about 20 minutes more until bottom is brown and crisp. Carefully turn rosti (by sliding onto plate and inverting back into pan). Cook until bottom is brown and crisp, about 7 minutes. In another large frypan, place remaining 2 tablespoons butter over medium high heat. Add shallots and sage; sauté 3 minutes. Stir in garlic and flour and cook 2 minutes. Gradually stir in wine, then broth and cream. Boil about 8 minutes until sauce reduces and thickens. Reduce heat and stir in cheeses. Add chicken, onions, remaining 1/2 teaspoon salt and pepper; simmer 5 minutes. Sprinkle Crispy Sage Leaves over top and serve with rosti.

Crispy Sage Leaves: In small saucepan, add oil to reach 1/2 inch. Heat over medium high heat to 350 degree F. Add 6 sage leaves and cook about 3 seconds; remove and drain on paper towels. Repeat process with 18 additional sage leaves


courtesy of: Pilgrim's Pride, Pilgrim's Pride Corporation, PO Box 93, Pittsburg, Texas 75686, (800) 824-1159

621. SMOKED TURKEY and BACON CHOWDER with PUMPERNICKEL and CRANBERRY CROUTONS

makes 10 main-course servings


Chowder
2 tablespoons vegetable oil
4 smoked turkey drumsticks (4 to 4 1/2 pounds total)
2 cups chopped applewood-smoked bacon (about 10 ounces), divided
2 pounds russet potatoes, peeled, diced
5 cups chopped onions
4 cups chopped celery
3 cups chopped carrots
12 large garlic cloves, peeled
2 tablespoons tomato paste
12 cups (or more) low-salt chicken broth

Cayenne pepper

Garnish (optional)
24 pearl onions
24 small fresh brussels sprouts

Very thin strips of fresh sage

Pumpernickel and Cranberry Croutons
Five 5X4-inch slices pumpernickel bread
Whole-berry cranberry sauce (about 1 cup total; preferably homemade)

For chowder: Heat oil in large pot over medium-high heat. Add turkey; sauté until brown on all sides, about 8 minutes. Transfer to plate. Add 1 cup bacon to pot; stir 1 minute. Add next 5 ingredients. sauté until vegetables begin to soften, about 15 minutes. Mix in tomato paste. Add 12 cups broth; return turkey to pot. Bring to boil. Reduce heat to medium. Simmer until turkey and vegetables are very tender, about 45 minutes.

Transfer turkey to large plate; cool. Cut meat into bite-size pieces, discarding all skin, bones, and tendons. Working in batches, puree chowder in processor until smooth. Return puree to same pot; add diced turkey. Thin chowder with more broth by 1/4 cupfuls if too thick. Season with cayenne, salt, and pepper. DO AHEAD Can be made 2 days ahead. Chill uncovered until cold, then cover and keep chilled. Rewarm before serving.

For croutons: Toast bread. Cut each slice into 4 squares. Spread squares with cranberry sauce. Serve croutons with smoked turkey and bacon chowder. Makes 20 croutons.

For garnish: Cook onions and brussels sprouts in pan of boiling salted water until tender, about 5 minutes. Drain; peel onions. Cut onions and brussels sprouts in half through core. do ahead Can be made 2 days ahead. Cover and chill.

Sauté 1 cup bacon in skillet over medium heat until crisp. Transfer to paper towels. Pour off all but 1 tablespoon drippings. Add onions and brussels sprouts to skillet. Toss until heated through.

Ladle chowder into bowls. Top with onions, brussels sprouts, bacon, and fresh sage. Serve croutons alongside or on top of chowder.


courtesy of: David Burke / Bon Appétit, February 2007

620. CHICKEN BACON LINGUINE with CAPERS

serves approximately 6


6 strips of bacon
5 boneless, skinless chicken breasts
1/2 large white onion, or 1 medium white onion
2 limes
1/2 cup white wine
1 tablespoon capers
1/2 cup whole milk
salt
basil
oregano
thyme
about 14 oz. (dry weight) linguine

In a large skillet, cook bacon until crispy. Set aside to drain on paper towels. Drain off about 1/3 of the bacon grease. Cut chicken into strips or medallions. Cut onion into 1/2" or slightly larger pieces. Brown chicken, onion, and 1/2 Tbsp. capers in bacon grease, 1 Tbsp. of the wine, and the juice (and some pulp) of the limes. Season to taste with salt, basil, oregano and thyme. Prepare pasta and drain. Blanch if necessary. Add remaining wine to sauce and bring to a boil. Reduce temperature and as wine begins to boil off, and stir in milk and remaining capers. Toss with pasta and serve.


courtesy of: Keith Seyffarth, Bozeman, Montana

619. ROASTED SALMON with LENTILS and BACON

serves 4


4 strips bacon, cut crosswise into 1/2-inch pieces
1 small onion, cut into 1/2-inch slices
1 carrot, cut into 1/2-inch slices
1 rib celery, cut into 1/2-inch slices
1 clove garlic, minced
1 1/4 cups lentils
2 1/4 cups canned low-sodium chicken broth or homemade stock
1/2 cup canned crushed tomatoes in thick puree
1 teaspoon salt
1/4 teaspoon dried thyme
1 bay leaf
1/4 teaspoon fresh-ground black pepper
1 3/4 pounds skinless center-cut salmon fillet, cut into 4 pieces
1 tablespoon cooking oil, more if needed

In a medium saucepan, cook the bacon until browned. Pour off and reserve all but 2 tablespoons of the fat from the pan. Add the onion, carrot, celery, and garlic. Cook over moderate heat, stirring frequently, until golden, about 5 minutes.
Add the lentils, broth, tomatoes, 1/2 teaspoon of the salt, the thyme, and bay leaf. Bring to a boil, reduce the heat, and simmer, covered, until the lentils are just tender, about 30 minutes. Discard the bay leaf and stir in 1/8 teaspoon of the pepper.

Heat the oven to 450°. Sprinkle the salmon with the remaining 1/2 teaspoon salt and 1/8 teaspoon pepper. In a large ovenproof nonstick frying pan, over moderately high heat, heat the reserved bacon fat, with enough oil to measure 2 tablespoons. Add the fish, skinned-side up, and cook until golden, about 2 minutes. Turn. Put the pan in the oven and continue cooking the salmon until just barely done (the fish should still be translucent in the center), about 3 minutes longer for a 1-inch-thick fillet. Put the lentils on plates and top with the salmon.


courtesy of: Food & Wine

618. RATATOUILLE with BACON

4 strips bacon, cut into pieces
1 onion, diced
3 garlic cloves, minced
2 green peppers, cut into strips
3 cups tomatoes, diced (about 2 pounds)
1 eggplant, diced
2 yellow squash, cut into chunks
2 zucchini, cut into chunks
2 teaspoons dried thyme
Salt and freshly ground black pepper to taste
Parmesan cheese, grated (optional)

In large stew pot, fry the bacon until crisp. Add the onion and garlic. Sauté for 2 to 3 minutes. Add the peppers, tomatoes, eggplant, squash, zucchini, thyme, salt, and pepper. Simmer 30 - 40 minutes, stirring occasionally, until all vegetables are tender. Top each serving with cheese.


courtesy of: The Dabbling Mum Magazine, 508 W. Main Street, South Dakota 57004

617. HORSERADISH-BACON CREAM DRESSING a la LAGUNA BEACH

makes 2 cups


1 cup heavy cream
2 tablespoons tarragon vinegar
1 tablespoons red wine vinegar
3 tablespoons prepared horseradish
3 slices Bacon, cooked crisp and crumbled
1/4 teaspoon salt
Freshly ground black pepper

Whip cream; add tarragon vinegar, red wine vinegar, horseradish, salt and freshly ground black pepper. Fold in crumbled bacon. This is a delicious succulent dressing, wonderful with sliced tomatoes, sliced cucumbers, mixed greens or cold meats.


courtesy of: Horseradish Information Council

616. BACON-WRAPPED CHIPOLATAS

makes 24

24 chipolata sausages
6 rashers rindless bacon
tomato relish, to serve

Place chipolatas in a large saucepan. Cover with cold water. Bring to the boil over high heat. Remove pan from heat. Allow sausages to stand in water for 10 minutes. Drain. Cut bacon in half lengthways and then cut each piece in half crossways. Wrap a piece of bacon around each chipolata. Secure with a toothpick. Preheat a barbecue plate on high heat. Add chipolatas. Cook for 2 to 3 minutes each side or until golden and heated through. Remove toothpicks. Place on serving plates. Serve with tomato relish.


courtesy of: Dixie Elliott / Food Ideas, December 2005, p. 99

615. RAPINI with BACON, PINE NUTS, and CURRANTS

serves 4-6


1 lb. rapini, coarse stems removed and discarded, roughly chopped
4 slices thick-sliced bacon, cut in 1/2-inch pieces
2 tablespoons extra-virgin olive oil
2 large cloves garlic, sliced
3 tablespoons dried currants (optional)
4 tablespoons pine nuts, lightly toasted
salt and freshly ground black pepper

Bring a large pot of salted water to a boil. Add the rapini and cook until wilted, about 3-4 minutes. Drain well and set aside.

In the same pot, heat the bacon and olive oil over medium-high heat. Cook until the bacon separates and begins to brown, about 2 minutes. Add the garlic and cook 1 minute more.

Return the rapini to the pot and cook over low heat for 5-6 minutes, shaking the pan often. Add the currants, if using, and the pine nuts. Season to taste with salt and plenty of pepper. Serve at once, or leave over low heat for up to 1 hour.


courtesy of: Seduced By Bacon: Recipes & Lore About America's Favorite Indulgence, by Joanna Pruess, with Bob Lape. Guilford, Connecticut: The Lyons Press, 2006, p. 150

614. IRISH TURKEY BUNDLES with BACON and BLUE CHEESE

makes 4 servings

1 package turkey breast tenderloins
8 slices bacon
2 to 3 sage leaves, fresh, torn
1 as needed lemon zest, minced
6 ounce blue cheese
2 tablespoon butter
1 cup white wine
3 tablespoon cream, light
1/8 teaspoon salt
1/8 teaspoon pepper

Place each turkey tenderloin on a board and with a sharp knife slice in half horizontally. Cover each piece with wax paper and pound with a meat mallet until 1/4 inch thick. Cut each slice of bacon in half and lay 2 pieces of bacon side by side on the board, stretch the pieces out by stroking with the blade of a large knife. Put a tiny piece of sage on top and cover with a piece of turkey. Season the turkey well and add some lemon zest. Cut the cheese into 8 fingers and place one on the piece of turkey. Roll up the bacon and turkey and secure with wooden toothpicks or thread. Continue rolling the rest of the bacon and turkey until you have 8 bundles.

In a heavy pan, brown the bundles in the butter, turning frequently for about 10 minutes until the turkey is no longer pink in the center and the cheese is beginning to melt. Transfer the bundles to a hot dish and remove the toothpicks. Add wine to the pan, deglaze. Add the cream and simmer 2 to 3 minutes. Taste and adjust the seasoning. Pour a little sauce onto each plate and arrange the bundles on top.

Garnish with a few fresh sage leaves.


courtesy of: Shady Brook Farms

613. PURPLE SPROUTING BROCCOLI BRAISED with BACON, GARLIC and CHILI

serves 2


300 grams purple sprouting broccoli
75 grams smoked streaky bacon, sliced into lardons
3 tablespoons olive oil
2 cloves of garlic, thinly sliced
1 dried chili, chopped finely


Blanch broccoli for five minutes in plenty of boiling salted water. While it is cooking fry bacon in olive oil until almost brown. Add garlic and chili, and cook for another 2 minutes. Then add the broccoli and braise with the bacon mixture for another 5 minutes.


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

612. CHICKPEA, BACON, and ARTICHOKE PASTA

serves 4


1 pack of small pasta shells
1/2 cup pf thick sliced bacon, diced
(1) 4 oz can of chickpeas, strained and washed
6 small artichokes, peeled and chopped
1 tbsp of rosemary
1/2 tsp of pepper
1 clove of garlic, grated
5 tbsp of white wine
2 tbsp of Parmesan cheese
5 tbsp of olive oil
salt

Boil salted water for the pasta. Sautee the bacon, rosemary and garlic in the oil over a medium heat for 2 minutes. Add the artichoke and chickpeas, the wine and pepper. Simmer for 10-15 minutes or until the artichoke slices are tender. Boil the past for 8-10 minutes. Strain the pasta and mix it in a large bowl with the artichoke sauce. Add the Parmesan and salt to taste.


courtesy of: Mama's Health, PO Box 90097, Pasadena, California 91109

611. SAVORY CURD NOODLES with BACON

a.k.a. Turoscsusza


8 oz. pasta
6 oz. fresh curd pint sour cream
2 oz. bacon
1 tablespoon bacon fat
salt

Boil the pasta in salted water , till tender, drain, and toss in the hot bacon fat. Mix with it half of the slightly salted and crumbled curd. Heap the pasta and curd on a heated serving dish and put the rest of the curd on top. Fry the chopped bacon crisp, pour it on the pasta, sprinkle with sour cream all over. Place into warm oven for a few minutes before serving.


courtesy of: "Hungarian Recipes for the Single Guy"

610. CHORIZO-FILLED DATES in BACON

1 chorizo sausage (about 2 ounces)
12 pitted dried dates
3 slices bacon, cut into quarters crosswise
Oil, for frying
Flour, for dusting
1 egg, lightly beaten with 1 teaspoon water

Cut off ends of the chorizo and slice the sausage crosswise into 3 equal pieces, about 3/4 inch each in length (remove the skin if tough). Cut each of these pieces in half lengthwise and in half again, to make a total of 12 "sticks." (If your chorizo is thick, these pieces may be too large for the dates, in which case cut in half again.) Insert each chorizo piece into a date and close the date around it. Wrap a strip of bacon around each date. Secure, if necessary, with a toothpick. (May be prepared ahead.) Place the wrapped dates in a skillet with the seam side of the bacon down and saute until the bacon is golden. Turn and brown on the other side. Drain on paper towels. You may now serve the dates, or proceed to coat and fry them. If you are continuing, this step may also be done in advance. Wipe out the skillet, then heat the oil at least 1/2-inch deep to about 380 degrees F. Dust the dates with flour, then dip them into the egg and immediately into the hot oil. Fry until golden, turning once. Or, better, use a deep-fryer. Drain and serve right away.


courtesy of: Pilar Sanchez, "Mediterranean Cocktail Party," Melting Pot

609. CLAM CHOWDER with GUINNESS and BACON

serves 6


2 lb. clams, shucked
½ lb. bacon
½ large onion, loosely diced
3 stalks of celery, loosely diced
6 medium red potatoes, chopped
16 oz. Guinness
14 oz. clam juice
2 tablespoon fresh thyme
2-3 tablespoons dry mustard
salt
black pepper
dash of red pepper flakes
¼ cup dry vermouth
3 tablespoon butter
1-2 tablespoons roux (with dry mustard and pepper)
1½ cups heavy cream

Cut your bacon into roughly 1 inch segments, and throw them into a large stock pot over medium-high heat, keeping an eye on the bacon so that it doesn't burn. While that's cooking, dice your onion and celery, and set it aside.

After about 10 - 15 minutes, when the bacon is getting crispy, remove it from the pot with a pair of tongs, leaving the bacon grease in the bottom of the pot. Now throw in your diced onion and celery and 2 T of butter into that pot, turning the heat down to medium-low, cooking it until the celery and onions are nice and soft. This will take about 20 minutes. Be sure to stir it occaisionally so that it doesn't burn or stick to the pan.

While that's going on, in a separte pan, you'll want to sauté your clams with your thyme, mustard, salt, pepper, and red pepper in a pan with 1 T of butter. The idea is to cook the clams about half-way (about 2 minutes), so that when you add them into the stock pot they won't get all chewy. As they're cooking, pour in your dry vermouth. When the 2 minutes are up, set the pan aside. You can pour any of the excess clam juice that came with the clams into the stock pot that has the celery and onion cooking away in it.

Next you'll want to chop your potatoes into roughly 1 inch cubes, and put those and 1 bottle (12 oz.) of Guinness into the pot, and simmer for 10 minutes.

Once the 10 minutes are up, you'll want to pour in 8 oz. of the clam juice into the stock pot, and add in your partially cooked clams, and leave the pot to simmer for around 20 - 30 minutes, being sure to give the pot a stir every now and again.

Once the 20 - 30 minutes are up, you're in the home stretch. Add another 6 oz. of clam juice and another 4 oz. of Guinness to the pot, and once the pot comes back up to a simmer, turn the heat down to low.

Take your roux and add a little bit at a time, stirring into your stock pot so as to start to thicken up the chowder and give it a nice velvety appearance. Be careful that you don't add too much roux, in that it will thicken it up so that it's less chowder and more solid - but if you do add too much, you can always thin it out by adding more Guinness to the pot.

OK - now that the roux is incorporated, slowly pour your heavy cream into the pot, stirring as you add it. Now put your bacon back into the pot, and let the chowder simmer for about 5 minutes before serving.


courtesy of: Luke Knowland, Coming for Dinner

608. FRIED EGGS over WARM LENTIL SALAD with BACON

yields 4 servings


3/4 cup lentils (preferably French green lentils)
6 ounces thick-cut bacon, cut crosswise into 1/4-inch-thick strips
2 leeks (white and pale green parts only), finely chopped
2 celery ribs, finely chopped
1 large carrot, finely chopped
2 tablespoons red wine vinegar, or to taste
1 tablespoon finely chopped fresh tarragon
Salt and freshly ground black pepper
1 tablespoon olive oil
8 large eggs
1 cup baby spinach leaves

Cover lentils with cold water by 2 inches in a saucepan, then simmer, uncovered, until just tender, about 20 minutes.

While lentils are simmering, cook bacon in a 12-inch nonstick skillet over moderate heat, stirring, until crisp, then transfer with a slotted spoon to paper towels to drain, leaving fat in skillet. Add leeks, celery, and carrot to skillet and cook, stirring, until just tender. Add vinegar and boil until most of liquid is evaporated. Remove skillet from heat and stir in tarragon, half of bacon, and salt and pepper, to taste. Transfer to a bowl and keep warm, covered, reserving skillet.

Drain lentils well in a large sieve. Stir into vegetable mixture and season with salt and pepper. Keep warm, covered.

Wipe skillet with paper towels, then add oil and heat over moderate heat until hot but not smoking. Fry eggs in batches until whites are just set but yolks are still runny and season with salt and pepper.

Divide lentil salad among 4 plates. Top with spinach, eggs, and remaining bacon.


courtesy of: Chef Sarah Moulton, "Breakfast for Dinner," Sarah's Secrets / Gourmet

607. MUSSELS with SMOKY BACON, LIME, and CILANTRO

1/4 pound thick-sliced, lean smoked bacon, cut into 1/2 pieces
2 large shallots, thinly sliced
1 large jalapeno, thinly sliced into rings, seeds removed
Salt and freshly ground pepper
14 oz can of plum tomatoes, drained and finely chopped
1/2 cup dry white wine
2 tablespoons ketchup
3 1/2 pounds of mussels, scrubbed and debearded
2 tablespoons fresh lime juice
1/4 cup chopped fresh cilantro
2 tablespoons unsalted butter

Cook the bacon in a large enameled cast-iron dutch oven over medium heat until crisp, about 8 minutes. Pour off all but two tablespoons of the fat. Add the shallots and jalapeno, season with salt and pepper, and cook, stirring occasionally, until softened but not browned, about 4 minutes. Add the tomatoes and cook for 3 minutes. Add the wine and ketchup and simmer until reduced by half, about 4 minutes.

Increase the heat to high and add the mussels. Cover and cook, shaking the pan a few times until the mussels open, about 5 minutes.

With a slotted spoon, transfer the mussels to four large shallow bowls. Off heat, stir in the cilantro, lime juice, and butter. Ladle the sauce over the mussels and serve.


courtesy of: Michael Romano, Union Square Cafe, The Best American Recipes 2003-2004 / Kitchenography

606. GUINEA FOWL with MUSTARD, BACON, and LEMON ROOTS

serves 4


1 guinea fowl, about 3lb. 5oz
1 lemon
2 tablespoons grainy mustard
3 tablespoons olive oil
3-4 large carrots
750g floury potatoes
3-4 large leeks
300ml white wine
8 thin-sliced rashers streaky bacon

Heat the oven to 180C/fan 160C/gas 4. Wipe the guinea fowl and season all over with salt and pepper, place in a large roasting tray and pop in the oven. Finely grate the lemon zest and scrape into a large bowl. Add the mustard and oil and mix well. Halve the lemon and put it inside the bird. Meanwhile, peel the carrots and potatoes, then cut them into thick chunks. Cut the leeks into 3-4 pieces, depending on their length. Add all the veggies to the bowl with the oil and mustard, and mix until well coated. When the guinea fowl has been roasting for 30 minutes, add the veggies around the bird, sprinkle with a little salt and return to the oven for a further 45 minutes. Splash the wine around the bird and over the veggies and put the bacon over the bird. Return to the oven for a further 15-20 minutes, until the bacon is crisp and the veggies are tender.


courtesy of: BBC Good Food

605. CAULIFLOWER SOUP with BACON, PECORINO ROMANO and TRUFFLE OIL

yields 6 servings


2 oz. applewood-smoked bacon (about 2½ slices), chopped
1 cup chopped onion
¾ cup chopped celery
2 garlic cloves, chopped
6 cups 1-inch pieces cauliflower (cut from 1 large head)
3½ cups (or more) low-salt chicken broth
1 ¾-inch cube Pecorino Romano cheese plus additional cheese shavings for serving
½ cup heavy whipping cream
white or black truffle oil (for drizzling)

Saute bacon in a heavy large saucepan over medium heat until golden brown and some fat renders. Add onion, celery, and garlic. Cover and cook until vegetables are soft, stirring occasionally, about 7 minutes. Add cauliflower, 3½ cups broth, and cheese cube. Bring to boil. Reduce heat to medium-low, cover, and simmer until cauliflower is tender, about 20 minutes.

Puree soup in batches in processor. Return to same pan. Add cream and bring soup to simmer. Thin with more broth by ¼ cupfuls if desired. Season with salt and pepper.

DO AHEAD: Can be made 1 day ahead. Cool slightly; cover and chill. Rewarm before continuing.

Ladle soup into bowls. Sprinkle with cheese shavings; drizzle with truffle oil.


courtesy of: "New American Pub Food," Bon Appetit, January 2007

604. STEAMED WELLFLEET CLAMS with BACON and SAVOY CABBAGE

serves four


1/2 lb. fingerling potatoes, cut into 1/2-inch rounds
Kosher salt
1/4 cup extra-virgin olive oil
4 oz. smoked bacon, cut into 1/4-inch dice
1 large white onion, cut into 1/4-inch dice, about 1 1/4 c.
1 small Savoy cabbage, core removed and cut into 1/2-inch strips
4 cloves garlic, chopped
1/4 tsp. fennel seed
1/4 tsp. hot red pepper flakes
2 bay leaves
36 littleneck clams, scrubbed
1/4 cup Pernod
2 cups white wine
1/2 cup chopped parsley
1/2 cup aioli
4 thick slices crusty bread

Put the potato slices in a small saucepan and cover with cold water. Season with salt. Bring to a boil and simmer until the potatoes are just done, four to five minutes. Drain and spread out in a single layer to cool.

Heat the oil with the bacon in a large saucepan over medium heat. Cook the bacon until it has rendered, about four minutes. Transfer the bacon temporarily to a plate. Add the onions and cook until tender, about six minutes. Increase the heat to high, add the cabbage, and cook until golden brown. Season with salt. Add the garlic, fennel seeds, hot red pepper flakes, and bay leaves, and cook two minutes. Add the clams, cooked bacon, Pernod, and white wine. Cover and cook until the clams have opened, eight to 10 minutes.

Add the parsley and potatoes to the pan and toss well to heat through. Spoon the clams into warm bowls and serve with the aioli and big slabs of crusty bread for sopping up the juices.


courtesy of: Jody Adams, Boston Magazine, January 2005

603. CELERY-FENNEL CHOWDER with OYSTERS and BACON

serves 8


for the Chowder Base
4 strips bacon, cut crosswise into julienne
2 tablespoons olive oil
2 large leeks, trimmed and rinsed
2 fennel bulbs (about 3/4 pound), tops trimmed, quartered and cored, sliced crosswise 1/4 inch thick
6 ribs celery, washed and sliced crosswise 1/4 inch thick
1/2 cup chopped garlic
1 1/2 tablespoons fennel seed, toasted and ground
pinch crushed red pepper flakes
2 bay leaves
1 1/2 cups white wine
3/4 cup oyster liquor (reserved from shucked oysters, see assembly below)
1/4 cup Pernod or Ricard (anise liquor, optional)
3 cups chicken stock

Combine the julienned bacon and olive oil and cook over medium heat until the bacon is rendered and crisp. Remove the bacon to paper toweling to drain, reserving the oil-bacon fat mixture.

Split the leeks lengthwise and wash thoroughly to remove sand and grit. Slice crosswise 1/4 inch thick. Warm the oil-fat mixture over medium heat and stir in the leeks, fennel, and celery; reduce the heat to medium-low and cover the pan. Cook the vegetables, covered, stirring occasionally, for 10 to 15 minutes, until soft.

Add the garlic, fennel seed, red pepper flakes, and bay leaves; cook 2 minutes. Add the wine, oyster liquor (reserved from the oysters that will be added during assembly), and optional Pernod; bring to a boil. Add the chicken stock, bring to a simmer, and cook until the vegetables are tender. Remove from heat, cool slightly, remove the bay leaves, and purée in a blender or food processor. Pass through the fine blade of a food mill if desired. Chill and reserve or continue with the instructions for garnish and assembly.

for the Garnish
1/4 cup minced fennel green tops or 1/4 cup chopped tarragon
1/4 pound redskin new potatoes, cut into 1/2-inch cubes

Mince the fennel tops and set aside.

Cut the new potatoes into dice. Place in a small saucepot with just enough water to barely cover the potatoes. Add a pinch of salt, bring to a boil, and simmer until tender; drain, then cool in cold water. Drain and reserve.

for the Optional Pernod Sabayon
2 tablespoons tarragon vinegar
1 tablespoon minced shallot
2 tablespoons white wine
2 tablespoons Pernod or Ricard
1 egg yolk
1/4 cup heavy cream
salt

Combine the vinegar, shallot, wine, and anise liquor in a small saucepan. Bring to a boil; reduce by half, strain, and cool. Combine the reduction and the egg yolk in a double boiler. Whisk over medium heat until thickened and lemon-colored. Remove from heat. Whip the cream until it forms stiff peaks; fold in the egg mixture and season with salt. Reserve, refrigerated.

for Assembly
1/2 cup half-and-half
tarragon vinegar, grated lemon zest, salt, black pepper, and Tabasco to taste
1 1/2 pints shucked oysters, drained (with oyster liquor reserved for chowder)

Assembly
Heat the chowder base over medium-low heat. Stir in the half-and-half, adjust the consistency with additional stock if necessary, and season with tarragon vinegar, grated lemon zest, salt, freshly ground black pepper, and Tabasco to taste.

Raise the heat to medium-high. When the chowder just begins to bubble, stir in the drained oysters and cook 1 minute, or until the oysters are barely curled.

Divide the potatoes between warm bowls. Divide the oysters into the bowls and then ladle chowder over. Spoon a dollop of sabayon into the center of each and sprinkle with bacon and minced fennel tops. Serve immediately.


courtesy of: Not Afraid of Flavor: Recipes from Magnolia Grill by Ben and Karen Barker. University of North Carolina Press, 2000

602. BUTTERMILK PANCAKES with BACON

makes about 15 pancakes


1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 egg
1 cup buttermilk
1 tsp melted butter
1 tsp vanilla extract
about 1/2 cup bacon, cooked until crisp and coarsely chopped

In a large bowl, mix together flour, baking powder, baking soda and salt. In a small bowl, whisk together egg, buttermilk, melted butter and vanilla. Pour wet ingredients into flour mixture along with the bacon and stir until combined but a little bit lumpy to avoid over mixing. Heat a lightly greased skillet over medium-high heat. When a drop of water sizzles on the surface, drop heaping spoonfuls of batter onto the skillet, making 3-inch pancakes. Cook until golden brown on each side, flipping only once. Serve immediately, with maple syrup, if desired.


courtesy of: bakingsheet, Nic, Los Angeles, California

601. RED WINE and BACON-BRAISED BEEF TENDERLOIN with RED PEPPER and ROSEMARY

serves 4


a 2-pound center-cut beef tenderloin roast (chateaubriand), trimmed and tied
1 teaspoon celery salt
1 teaspoon coarsely crushed black pepper
2 bacon slices
2/3 cup dry red wine
1 1/2 teaspoons minced fresh rosemary leaves
1 red bell pepper
1 1/3 cups beef or veal demiglace*

Garnish: fresh rosemary sprigs

*available at specialty foods shops

Pat tenderloin dry and rub with celery salt and black pepper. Cut bacon into 1 1/2-inch pieces. In a heavy kettle just large enough to hold tenderloin cook bacon over moderate heat, stirring occasionally, until crisp and transfer with a slotted spoon to a small bowl. Pour off all but 1 tablespoon bacon fat. Increase heat to moderately high and brown tenderloin on all sides, about 5 minutes total. With tongs transfer tenderloin to a plate.

To kettle add wine, bacon, and rosemary and boil mixture 1 minute. Return tenderloin to kettle and cook at a bare simmer, covered, turning occasionally, 25 minutes, or until an instant-read thermometer inserted diagonally 2 inches into center of beef registers 125°F. for medium-rare. With tongs transfer tenderloin to a cutting board and let stand 10 minutes.

While tenderloin is standing, cut bell pepper into 1/4-inch dice. With a slotted spoon discard bacon from cooking liquid. Add bell pepper and demiglace to cooking liquid and boil sauce over moderate heat until slightly thickened and reduced to about 1 1/3 cups.

Cut tenderloin into 1/4-inch-thick slices and arrange on a platter. Spoon some of sauce over tenderloin and garnish with rosemary sprigs. Serve remaining sauce on the side.


courtesy of: Steven L. Katz, Bethesda, Maryland / "Sugar And Spice," Gourmet, December 1998

600. AUSTRIAN BACON DUMPLINGS

a.k.a. Speckknoedel

yields 3 servings

6 slices slightly stale white bread
5 slices thick cut bacon
1/3 cup light cream
1/2 cup flour
1/2 teaspoon baking powder
1/4 teaspoon (heaping) caraway seeds
1/4 teaspoon dried thyme
1/4 teaspoon freshly ground black pepper
1/2 teaspoon salt (or to taste)
yolk of one large egg
1 tablespoon unsalted butter
1/2 cup sliced white onions
1/2 lb sauerkraut, rinsed and drained
1 tablespoon chopped fresh parsley

Trim the bread slices and cut them into 1/2 inch cubes.

Cut the bacon slices into 1/3 inch squares. Saute them over moderate heat in a large skillet for about 5 minutes. Stir frequently. Transfer them to paper towels with a slotted spoon, and pat dry.

Pour water to a depth of 3 inches into a wide bottomed pot and bring it to a simmer (in preparation for step 8).

Brown the bread cubes in the hot bacon fat for 3 to 5 minutes. Transfer them to a large bowl.

Add the cream to the bowl. Gently toss the bread until it absorbs all the cream. Add to this mixture the bacon, flour, baking powder, caraway seeds, thyme, pepper, and 1/4 teaspoon of the salt. Beat the egg yolk and add it to the bowl. Gently blend all the ingredients.

Shape the mixture into 1 1/4 inch spheres with your hands. (If your mixture is too dry, moisten it with a little more cream.) Place the dumplings on a plate as you make them, arranging them in one layer so they do not touch each other.

Melt the butter to moderate heat in a clean large skillet. Add the onions and saute for 2 minutes. Add the sauerkraut and the remaining salt and blend the mixture. Cover, and cook for 12 minutes.

Cook the dumplings in the simmering water for about 10 minutes (start this step as soon as you cover the onion-sauerkraut pan.) You need not turn the dumplings as they will do that by themselves.

Transfer the cooked 'speckknoedel' to a warm bowl and cover them with the onion-sauerkraut mixture. Garnish with parsley and serve immediately.

Note: The ingredient listing does not show any butter, but the instructions do. One tablespoon would do adequately.



courtesy of: Great Peasant Dishes of the World, by Howard Hillman. Boston: Houghton Mifflin, 1983

599. BACON and PARMESAN PORK BURGER

1 lb ground pork
3 strips thick-cut bacon
1 oz parmesan cheese -- shredded (not grated), about 1/3 cup
1/3 cup chopped red onion
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Dice bacon into 1/4 inch pieces. Mix all ingredients together (hands work best). Form into 6 patties about 1/2 inch thick and grill over medium heat for 5 minutes per side.


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

598. BROAD BEANS with BLOOD SAUSAGE and BACON

serves 4


1 1/4 lb. shelled fresh broad beans (about 2 lb. unshelled) or 1 lb. dried beans or 10-oz. packages frozen broad beans (see note)
8 oz. thick-cut bacon, with 1 thick slice cut from it and the remainder diced
2-3 spring onions, finely chopped
olive oil
2 botifarra negra sausages (see note), 1 cut into 1/2-inch slices and 1 left whole
1 teaspoon Pernod
1 bay leaf
1 sprig fresh mint, finely chopped, or 1/4 teaspoon dried mint
a pinch of sugar
salt

If you are using dried broad beans, cover with 32 fl. oz. water in a pot, bring to a boil, then simmer until almost tender (about 40-50 minutes). Drain and set aside.

Meanwhile, in a cassola or flameproof casserole, saute the diced bacon and spring onions in 8 fl. oz. of oil until lightly browned.

Add the sliced botifarra negra and broad beans to the cassola, mix well, then saute 2-3 minutes.

Add the Pernod, bay leaf, mint, sugar, bacon slice and the whole batifarra negra to the cassola and salt to taste. Stir well.

Add about 8 fl. oz. of water, or enough barely to cover the broad beans; cover the cassola, bring to a boil, lower the heat and continue to cook until the broad beans are tender and greyish-green in color and the water has evaporated (about 15-20 minutes).

Remove the bacon slice and whole botifarra negra. Cut each into 4 pieces, then divide the broad beans evenly among 4 plates and garnish each with a piece of bacon and a piece of botifarra negra.

NOTE: If you are using large fresh broad beans, blanch them after shelling in boiling water for 2-3 minutes, cool and remove the tough outer skins. Many cookbooks suggest lima beans as a substitute for broad beans. Though they're about the same size, shape and color, they are very different in flavor and texture, and I don't recommend such a substitution unless it is absolutely necessary.

BOTIFARRA NEGRA: This "black botifarra is blood sausage or black pudding - made with bread soaked in pig's blood. It differs from boudin noir, the French blood sausage, in that it is somewhat coarser, with a slightly higher fat content, and more mildly seasoned. The French variety, available at some charcuteries or specialty delis, is a reasonable substitute, though - as is morcilla, the traditional Spanish blood sausage, which may be found at Spanish delis. Use the variety without rice, though, if possible.


courtesy of: Catalan Cuisine: Europe's Last Great Culinary Secret, by Colman Andrews. London: Grub Street, 1997, pp. 63-64

597. ROASTED SWEET-POTATO SPEARS with BACON VINAIGRETTE

makes 8 to 10 servings


4 lb medium sweet potatoes (about 7)
1/2 lb sliced bacon, cut crosswise into 1/2-inch-wide strips
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup extra-virgin olive oil
3 scallions, thinly sliced, reserving sliced greens separately
2 tablespoons Sherry vinegar
1 tablespoon water

Put oven rack in upper third of oven and preheat oven to 450°F.

Peel sweet potatoes, then cut each lengthwise into 6 spears. Cut spears in half crosswise if desired, then arrange in 1 layer in a large (17- by 12-inch) shallow baking pan.

Cook bacon in a 10-inch heavy skillet over moderate heat, stirring, until browned and crisp, 10 to 15 minutes. Transfer with a slotted spoon to paper towels to drain, then pour bacon fat through a fine-mesh sieve onto potato spears and toss with 2 spatulas to coat. Sprinkle spears with 1/2 teaspoon salt and 1/4 teaspoon pepper and roast (uncovered), turning every 15 to 20 minutes, until potatoes are tender and edges are browned, 45 minutes to 1 hour. Transfer to a serving dish.

Return bacon to cleaned skillet, then add oil and heat over moderate heat until hot but not smoking. Stir in white part of scallions and remove from heat. Stir in vinegar, water, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper and pour over potato spears. Sprinkle potatoes with scallion greens and serve warm.

Cooks' note: Bacon can be cooked and sweet potatoes can be cut and tossed with bacon fat (but not salt and pepper) 1 day ahead. Cool potatoes, uncovered, then chill, covered with plastic wrap. Chill bacon separately, covered. Sprinkle potatoes with salt and pepper and bring to room temperature before proceeding.


courtesy of: Gourmet, November 2006

596. BACON ORANGE BENEDICT

12 slices bacon
6 thin slices of a red onion
3 large or 4 medium oranges
1 tablespoon cornstarch
1 cup orange juice
1 tablespoon grated lemon peel
6 English muffins or crumpets
Softened butter or margarine

Pre-heat oven to 300F. Arrange 6 of the back bacon slices on a baking sheet. Place an onion on each. Cut rind off oranges and cut 6 orange slices about 1⁄2-inch thick. Remove seeds and place one orange slice on each onion slice. Top with remaining slices of bacon; bake 10 minutes. Mix cornstarch with orange juice in a saucepan and stir until smooth and thickened, over low heat. Cut up remaining orange into small pieces and add to orange sauce. Add lemon peel. Cook for one more minute. Split, toast, and butter muffins. Arrange bacon groups over top and spoon orange sauce over decoratively.


courtesy of: Freybe Gourmet Foods Ltd., 27101 – 56th Avenue, Langley, British Columbia, Canada V4W 3Y4, 1-800-TRY-FREYBE

595. BREAD STUFFING with CRAWFISH, BACON, and COLLARD GREENS

makes 10 to 12 servings


1 (1-pound) loaf crusty country-style white bread
1/4 cup olive oil
4 teaspoons chopped fresh thyme
1 large garlic clove, minced
6 tablespoons (3/4 stick) butter
1 1/2 cups finely chopped onion
1 1/2 cups thinly sliced celery
1 cup finely chopped green bell pepper
1 pound peeled cooked crawfish tails, thawed if frozen
1/2 pound sliced bacon, chopped
1 (1-pound) bag sliced collard greens, coarsely torn
1 3/4 cups low-salt chicken broth or turkey stock, heated, divided
1/3 cup chopped fresh parsley

Preheat oven to 375°F. Cut bottom crust and short ends off bread; discard. Cut remaining bread with crust into 1-inch cubes (about 10 cups loosely packed). Place in very large bowl. Add oil, thyme, and garlic; toss. Spread cubes out on large rimmed baking sheet. Sprinkle with salt and pepper. Bake until golden and slightly crunchy, stirring occasionally, 20 minutes. Return to same very large bowl.

Melt butter in large skillet over medium-high heat. Add next 3 ingredients. sauté until soft, about 10 minutes. Add crawfish; sauté 2 minutes. Transfer to medium bowl. sauté bacon in same skillet over medium-high heat until crisp. Using slotted spoon, transfer bacon to bowl with vegetables. Pour off all but 1 tablespoon bacon fat from skillet. Add greens and 1 cup broth. Cover and simmer until greens are almost tender, about 5 minutes. Add greens and broth in skillet to vegetable mixture. Add parsley. DO AHEAD Bread cubes and vegetable mixture can be made 1 day ahead. Cover separately. Store bread at room temperature. Chill vegetable mixture.

Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish. Stir vegetable mixture into bread. Add remaining 3/4 cup broth; toss. Transfer to prepared dish. Cover with buttered foil, buttered side down. Bake until heated through, 25 minutes. Uncover; bake until top starts to brown, 25 minutes longer.


courtesy of: Bon Appétit, November 2006

594. YORKSHIRE PUDDING with BACON and SAGE

makes 8 servings


6 ounces bacon slices (about 7 slices), cut into 1-inch pieces
2 tablespoons (about) butter, melted
1 1/2 cups all purpose flour
3 tablespoons chopped fresh sage, divided
1 teaspoon coarse kosher salt
1 1/2 cups whole milk
3 large eggs

Place rack in center of oven and preheat to 450°F. Sauté bacon in large skillet over medium heat until crisp. Transfer to paper towels to drain. Transfer drippings to glass measuring cup. If needed, add enough melted butter to measure 1/4 cup total. Pour drippings into 13x9x2-inch glass baking dish. Place dish in hot oven to heat drippings 10 minutes.

Whisk flour, 2 tablespoons sage, and salt in medium bowl to blend. Whisk milk and eggs to blend in large bowl; add flour mixture and whisk until batter is smooth. Whisk in 2/3 of bacon. Remove hot baking dish from oven. Using oven mitts or pot holders to protect hands, tilt dish to distribute drippings evenly. Pour batter into pan. Bake 15 minutes; reduce oven temperature to 350°F and continue to bake until golden brown and puffed, about 12 minutes longer (do not open oven door while baking).

Remove pudding from oven. Crumble remaining bacon over pudding, sprinkle with remaining 1 tablespoon sage, and serve.


courtesy of: Bon Appétit, December 2006

593. HOPPIN'-JOHN RISOTTO with BACON and BLACK-EYED PEAS

1/2 pound dried black-eyed peas
1 pound applewood-smoked slab bacon
6 sprigs fresh thyme, plus
1 tablespoon finely chopped fresh thyme for garnish
Salt and freshly ground black pepper
6 cups homemade chicken stock or low-sodium canned chicken broth
2 tablespoons olive oil
1 medium Spanish onion, finely chopped
1 clove garlic, finely chopped
1 1/2 cups Arborio rice
1 cup dry white wine

Pick over the peas to remove dirt and stones. Soak them in water to cover at least 4 hours or overnight. Drain the peas and transfer to a medium saucepan. Cut the slab of bacon in half crosswise and add one of the halves to the saucepan along with the thyme sprigs. Bring to a boil over high heat, reduce the heat to medium, and simmer until tender, 45 to 55 minutes. Season with salt and pepper. Drain the peas, transfer to a bowl, and remove the bacon and thyme sprigs. Cut the remaining half of bacon into small dice. Place the bacon in a medium sauté pan over medium heat and cook until golden brown and crisp. Remove the bacon with a slotted spoon and transfer to a plate lined with paper towels. Bring the stock to a simmer over low heat in a large saucepan. Heat the oil in a large saucepan over high heat. Add the onions and cook until soft, 3 to 4 minutes. Add the garlic and cook for 30 seconds. Stir in the rice and cook for 2 minutes, until lightly toasted and opaque.

(1) Add the wine and cook until completely reduced. Add 2 cups of the hot stock and stir until evaporated. Repeat with the remaining stock, adding 1 cup at a time until the rice is al dente, 20 to 25 minutes. (2) Stir in the black-eyed peas and chopped thyme and season with salt and pepper. Transfer the risotto to a large shallow bowl and (3) top with the crispy bacon.


courtesy of: Bobby Flay / New York, December 25, 2006-January 1, 2007, p. 81

592. BEEF and BACON BOULETTAS

makes 4 servings

4 large crusty rolls, hollowed out leaving a �-inch thick shell
8 oz. lean ground beef
4 strips crisp cooked bacon, crumbled
2 tablespoons chopped parsley
2 tablespoons diced red bell pepper
2 tablespoons prepared horseradish
2 tablespoons mayonnaise
shredded mozzarella cheese

Place the hollowed out rolls on a baking sheet. Bake at 375�F 5 minutes. Remove the sheet from the oven and set aside. Leave the oven on. Crumble the ground beef into a non-stick heated skillet. Cook until browned and no longer pink inside. Drain excess fat. Remove from the heat and stir in bacon, parsley, bell pepper, horseradish and mayonnaise. Spoon into bread shells, dividing equally. Sprinkle on the cheese. Return to the oven and bake 6 - 8 minutes or until heated through and the cheese melts.


courtesy of: Horseradish Information Council

591. ROASTED CASSAVA FLOUR with BACON and PORTUGUESE SAUSAGE

a.k.a. Farofa

serves 10


165 g diced bacon
a few slices of Portuguese sausage
1 onion, chopped
2 bananas (optional), sliced
500 g cassava flour

In a large frying pan, fry the bacon and the sausage slices over a low heat until crisp. Add the onion and fry until they are slightly browned. Add the bananas and fry for another minute. Then add the cassava flour and stir-fry. The consistency should be like a crumble topping. Add salt and pepper to taste if desired.


courtesy of: Secret Recipes, GPO Box 9994, Melbourne Australia 3001 / ABC-TV

590. POUSSIN STUFFED with CHESTNUT, RED CABBAGE and BACON

yields 4 servings


FOR THE STUFFING
5 oz. whole chestnut
3¼ oz. chestnut purée
8 oz. sliced red cabbage
1¾ oz. slab bacon, diced and cooked
3 tablespoons finely chopped garlic
3 tablespoons chopped onions
10 grams fresh marjoram
10 grams fresh thyme
1 tablespoon olive oil
1 tablespoon butter
Salt and pepper

FOR THE POUSSIN
4 grain fed poussin
2 tablespoons oil
2 tablespoons butter
8 bacon slices for wrapping the poussin
Salt and pepper

Preheat the oven to 375 degrees Fahrenheit.

Melt the butter and the oil together in a hot sautéing pan over a medium-high heat. Caramelize the onions, the garlic the leeks then add the bacon and cook for about 2 minutes. Slice the cabbage and lightly sauté it in some butter, in a medium pan over a medium heat for about 4 minutes. Remove the bacon mixture from pan add the chestnut purée and the chestnut pieces and set aside to cool. Once cool, add the marjoram and thyme. Separate the stuffing into 4 equal parts.

Take the poussin and season the inside. Stuff it with the mixture. Close it by wrapping the bird with the bacon slices.

Melt the oil and butter in a hot roasting pan. Sear the poussin on all sides until golden. Put it in the oven and cook for 20 to 25 minutes.

Cut the poussin in two to show the chestnut stuffing. Serve with Brussels sprouts and pan jus poured around.


courtesy of: Chef Georges Laurier, Executive Chef & owner of Laurier Sur Montcalm, Hull, Quebec

589. GRUIBE-KNEDL or BACON DUMPLINGS

makes4 servings

Cracklings:
2 lbs fresh pork bacon (the fatty layer right underneath the skin)
1/4 cup milk or water

Dumplings:
1 cup cracklings
2 eggs
2 tablespoons flour
125 g plain bread crumbs (4.5 oz)
greens (chopped parsley and/or chives)
seasonings (pepper, paprika, marjoram)

Cracklings: Cut the bacon into 3/4-inch cubes and put into a tall pot which must not get filled more than halfway up (to prevent the large amount of foam during the rendering process from running over and spilling). Heat up slowly, else the bacon will stick to the bottom and scorch. As soon as there is a little liquid fat covering the bottom of the pot, add milk or water, and heat up more, constantly stirring. Let the cracklings brown a little bit more, then pour off the liquid lard, through a sieve, into an earthenware pot. Warm cracklings are very popular in-between meal.

Dumplings: Mix the cracklings, eggs, seasonings, and greens into a pliable mass. Add flour and breadcrumbs. Let the dough rest for 10 to 15 minutes. Then shape dumplings, and slip into barely boiling water, and let steep. Transfer to hot beef broth and serve.


courtesy of: Harald Pleiner, Max Planck Institute for Polymer Research, PO Box 3148, 55021 Mainz, Germany, (+49) (0)6131 379 246

588. CAPSICUM POTATO and BACON FRITTATA

serves 3-4


500g potatoes
4 rashers rindless bacon, chopped
½ medium red capsicum, seeds removed and chopped
4 spring onions, sliced
4 eggs, beaten
½ cup milk
3 tablespoons chopped parsley
salt and pepper to taste
½ teaspoon nutmeg
1 cup grated cheese (of your choice)
50g butter

Preheat griller to medium. Peel and cook potatoes until tender. Drain and cut into 1 cm cubes. Fry bacon, capsicum and spring onions in a 23 cm non-stick frypan for 2 minutes. Add potatoes, cook further, turning often, until lightly browned. Beat eggs, milk, parsley and seasonings together in a bowl. Stir in potato mixture and cheese. Melt butter in pan, when hot and sizzling, pour in the egg mixture. Cook over low heat, lifting edges around pan with a spatula to allow uncooked egg to set. When almost set in centre, remove and place under griller. Cook until egg mixture sets and lightly browns. Cool slightly, cut in wedges and serve with tossed mixed salad.


courtesy of: Bega Cheese: The Great Australian Cheese Company, 23-45 Ridge Street, North Bega, PO Box 123 Bega, New South Wales 2550 Australia

587. GRILLED CHICKEN, BACON, PLANTAIN and PINEAPPLE SKEWERES

serves 4


8 chicken thighs, boneless and skinless, cut into 1 1/2 inch chunks
4 strips bacon, cut into 1 1/2 inch pieces
1/2 pineapple, peeled, cored and cut into 1 1/2 inch chunks
2 plantains, ripe, peeled and cut into 1 1/2 inch chunks
1/2 cup pineapple juice
1/4 cup lime juice
2 tbls oregano, chopped
2 garlic gloves, minced
1/2 cup vegetable oil

2 teaspoons vegetable oil
1 large onion, minced
1 10-ounce jar of pineapple fruit spread

Pineapple Dipping sauce (see recipe below)

On eight 10-inch skewers, thread chicken, bacon, pineapple and plantains, alternating ingredients. Set skewers on a tray with sides or in a glass baking dish. In small bowl, stir together pineapple juice, lime juice, oregano and garlic cloves. Pour pineapple juice mixture over skewers, turning to coat all sides thoroughly. Cover with plastic wrap and refrigerate for at least 30 minutes, and up to 24 hours, turning skewers occasionally.

Before cooking chicken, prepare pineapple sauce.

Prepare grill. When coals are hot, lift skewers out of marinade and brush lightly with vegetable oil. Grill over medium-hot coals for about 20 minutes, turning often. Stir remaining marinade into sauce. Boil sauce over hot stove, stirring often, for 4 minutes.

Serve skewers hot, passing Pineapple Dipping Sauce separately.

Pineapple Dipping Sauce: In medium bowl, stir together 2 teaspoons vegetable oil; 1 large onion, minced; 1 10-ounce jar of pineapple fruit spread and remaining marinade. Boil as instructed before serving.


courtesy of: Pilgrim's Pride, Pilgrim's Pride Corporation, PO Box 93, Pittsburg, Texas 75686, (800) 824-1159

586. BACON HORSERADISH CRESCENT SQUARES

makes 12 servings


2-8 ounce cans refrigerated crescent rolls
1-10 and 3/4 ounce can cream of mushroom soup
1/2 cup salad dressing
1 large egg
1 or 2 tablespoons grated horseradish, according to taste preferences
1 and 1/2 cups shredded sharp cheddar cheese
8 ounces bacon cooked crisp, cooled and crumbled
1/2 cup diced tomatoes
1/4 cup diced green bell peppers
1/4 teaspoon coarse grind black pepper

Preheat oven to 375 degrees F. Unroll and place crescent dough in a 10x15x1-inch jelly roll pan. Press down to seal all seams. In a medium size bowl mix together soup, salad dressing and egg. Spread evenly on crescent dough. Sprinkle remaining ingredients, in order listed, evenly over top. Bake at 375 for 15-18 minutes or until crescent dough is golden brown. Remove from oven; let cool 15 minutes. Cut into 12 equal squares.


courtesy of: Horseradish Information Council

585. CHILES STUFFED with SCRAMBLED EGGS and BACON with CHIHUAHUA CHEESE SAUCE

Chiles Rellenos con Huevos y Tocino con Salsa de Queso Chihuahua

Makes 6 servings


1 1/2 cups (or more) whipping cream
1 1/2 cups (packed) coarsely grated queso chihuahua* (about 6 ounces)
6 large fresh poblano chiles (each about 4 ounces)
12 ounces bacon slices, coarsely chopped
6 tablespoons (3/4 stick) butter
16 large eggs, beaten to blend in large bowl
2 dried guajillo chiles, seeded, sliced very thinly into strips
Fresh cilantro sprigs
Corn tortilla chips
Sliced tomatoes

Bring 1 1/2 cups cream to boil in medium saucepan over medium-high heat; whisk in cheese. Boil sauce until reduced to 1 cup, whisking occasionally, about 5 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Before serving, rewarm over low heat, and thin with cream by tablespoonfuls if desired.)

Char poblano chiles over gas flame or in broiler until blackened. Enclose in paper bag 10 minutes. Peel chiles, leaving stem intact. Cut 1 slit lengthwise down side of each chile; carefully remove seeds.

Cook bacon in large skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer to paper towels to drain. Pour off drippings from skillet. Add butter to same skillet and melt over medium heat. Add eggs and stir gently until softly set, about 4 minutes. Mix in bacon. Season eggs with salt and pepper.

Spoon eggs into roasted chiles through slit. Arrange 1 stuffed chile on each plate. Spoon warm cheese sauce over. Garnish with guajillo chile strips, cilantro, tortilla chips, and tomatoes.

NOTE: Melting cheese available in balls, braids, or rounds. Sometimes labeled queso asadero or queso oaxaca. Substitute mozzarella or Monterey Jack.


courtesy of: Bon Appétit, May 2003 / Las Ventanas al Paraíso, Los Cabos, Mexico

584. MAQUECHOU and CHIVES

Maquechou is a traditional Cajun recipe for a tomato and corn stew. It can be made with frozen corn during the winter months, but it is really great with fresh summer corn.

Serves 6


6 slices bacon
4 cups fresh corn (about 6 ears)
1 onion, chopped
1 red pepper, diced
2 large tomatoes, diced
1 Tbsp. minced basil
2 tsp. sugar
1/8 tsp. hot sauce
1/2 cup light cream
salt and pepper to taste
1/3 cup chopped chives

In a large skillet, cook bacon until crisp. Drain on paper towels then crumble and set aside. Pour off most of the bacon fat, leaving about 1 Tbsp. Add corn, onion and red pepper. Cook for 5 minutes. Add tomatoes, basil, sugar, hot sauce and 1/2 cup water. Simmer 20 minutes, or until tomatoes are cooked down. Stir in cream and one half of the reserved bacon. Simmer 10 minutes longer. Season to taste and serve topped with remaining bacon and chopped chive.


courtesy of: New England Herb Company, 59 North Street, New Haven, Vermont 05472, (802) 453-5503

583. HOT TURKEY SANDWICH with BACON and CRANBERRY-SHALLOT CHUTNEY

yields 4 servings


8 (1-ounce) slices French bread
2 tablespoons light mayonnaise
¼ cup turkey gravy
12 ounces sliced cooked turkey breast
4 reduced-sodium bacon slices, cooked and crumbled
2 slices provolone cheese, halved
1 cup arugula

For Chutney
¼ cup cranberry sauce
1 tablespoon minced shallots
1 tablespoon cider vinegar
1 teaspoon dijon mustard

Preheat the oven to 400°F. Place the bread slices on a baking sheet and spread the mayonnaise evenly over 4 bread slices. Spread the gravy evenly over the remaining 4 bread slices. Top the mayonnaise-spread slices evenly with turkey, bacon, and halved cheese slices. Top the gravy-spread slices with bacon. Bake at 400°F for 10 minutes or until cheese is melted. While the sandwiches are baking, combine chutney ingredients in a small bowl. Remove the sandwiches from the oven and top the cheese evenly with arugula. Press the sandwiches together and serve with chutney on the side.


courtesy of: Cooking Light, 2100 Lakeshore Drive, Birmingham, Alabama 35209, (205) 445-6000

582. POTATO and BACON CAKE with DRIED FRUIT

the authentic Chamonix "Farcon"


2.2 lbs. potatoes (preferably Bintje)
7 oz. prunes
2 oz. currants
3.5 oz. lardons (small cubes of bacon)
10 thin slices smoked bacon
scant 1/2 cup liquid cream
3 tbsp. butter
2 eggs
1 large onion
salt and freshly ground pepper


Preheat the oven at: 300°F. Peel and chop the onion finely. Sweat it in a covered pan for 5 minutes with 2 tbsp. butter and the lardons; peel and grate the raw potatoes (as you would carrots); line the bottom and sides of a round soufflé dish or a small round casserole with the slices of smoked bacon; combine the potatoes, onions, lardons, cream, eggs, prunes and raisins; season with salt and pepper; pour into the mould; cover and allow to cook for about 4 hours in a bain-marie in the preheated 300° F oven; remove from the oven and let rest 15 minutes before unmoulding.

NOTE: A typical Savoyard peasant dish, the recipe for which varies from valley to valley. Thus, you might find dried apple or a pinch of nutmeg included in some versions. The "farcon" cooks for several hours (the time needed to go to the village for Mass) in a special tall mould called a "rabolire" that has a central chimney. It provided meat (bacon), starch (potatoes) and dessert (prunes and raisins) in just one dish!

SUGGESTION: Serve it on the day you make it, or the next day, cut into thick slices and reheated in a skillet, with a little butter and a nice green salad. In our region it is also served as a side dish with a roast or game stew.


courtesy of: Pierre Carrier, Albert I, the Maison Carrier, 38 route du Bouchet, BP 55, 74402 Chamonix (Savoy/Mont-Blanc), France

581. SOUTHWEST STUFFING with SQUASH, GREEN CHILIES, and BACON

3 medium acorn squash
Butter
1 pan corn bread (8-by-8)
4 strips diced bacon
1 onion, chopped
2 Anaheim green chilies, seeded and chopped
1 cup corn
2 teaspoons ground cumin
2 teaspoons rubbed sage
1/2 cup fresh salsa
1/2 cup pumpkin seeds
one 8 1/4-ounce can cream style corn
11/4 cups chicken stock
2 eggs
Olive slices for garnish

Pierce whole acorn squash to the center with a paring knife. Microwave eight to 10 minutes depending on the size of the squash, or place on a baking sheet and bake at 375° for about 45 minutes.

Cool slightly. Cut an inch off the stem end. Cut two or three slices crosswise about one and one-half inches thick. The number depends on the squash size and serving size. Remove seeds with a spoon. Place rings on a greased baking sheet, brush with butter.

Prepare corn stuffing mix. Sauté bacon and drain excess fat. Add onion and peppers and sauté until tender. Add corn, cumin, sage, salsa and pumpkin seeds. Crumble corn bread coarsely.

Mix eggs, cream corn and chicken stock together, and add to bread along with sauteed vegetables. Mix gently until combined. Fill each squash round, mounding the mixture. Bake in 375° oven about 20 minutes or until golden brown. Garnish with sliced olives. Bake any leftover stuffing in a dish.


courtesy of: Betty Thompson / North Coast Journal Weekly, November 1997 / 145 G Street, Suite A, Arcata, California 95521, (707) 826-2000

580. PILCHARD and BACON PIE

a.k.a. Stargazy Pie

serves 8


One 8" (200mm) shallow pie dish
6 to 8 pilchard
2 eggs
3 rashers bacon
1 lemon.
1 medium sized onion
sea salt and pepper to season
parsley and tarragon

Gut, clean and bone the fish, leaving on the heads and tails. (You may find the flesh is so fresh you can pull the backbone free without a knife) Take the onion. Finely chop. Chop into squares the bacon. Cut the lemon in half; set two slices from to one side for decoration. Squeeze and save the juice. Finely grind the rind. Boil until soft, not hard two free-range eggs. Cut into small dices.

Mousehole Either mix and roll enough ingredients to make approx. 500g of shortcrust or flaky pasty. If you dont have the patience buy some ready prepared frozen pasty from the your local supermarket. Cut the thawed pasty mixture into two halves. Roll one half down to thickness sufficient to cover the base of your pie dish. Cut off the overlapped edges. Coat the edge with either milk or water to ensure the pasty lid will stick.

Either then: Carefully your pilchards, into the bottom of the dish arranging them, like the spokes of a wheel, around the edge of your dish. Place the mixed chopped onion, eggs and bacon in the gaps between the fish. Some recipes suggest stuffing the with half the finely chopped mixture, but given the small gut of the pilchard is it worth trying to do so? Add the lemon juice and cover with your pasty lid pressing down around the fish to seal the pie, trim the edges of overlapping pasty and crimping the edges in true Cornish style.

Or (and we find this more authentic) place all your chopped ingredients, including seasoning into the dish. Cover with pasty lid, trim the edges of overlapping pasty, crimp as above, then carefully cut slits into the pasty, hold open with blade of a knife, and gently push the whole fish into the slots, leaving just the heads or tails showing. Add the lemon juice and then seal the slits. Coat the now completed pie with a beaten egg.

Cooking your Pie: Place in the middle of a pre-hearted oven gas mark 6, 200 c for around 30 minutes, until golden brown. For larger pies more time might be needed before it is cooked.

Serve piping hot with sprig of parsley garnish and Cornish new potatoes.


courtesy of: Cornwall by Cornishlight, The Cornwall Tourist Board's Holiday Information Call Centre: + 44 (0) 1872 322900

579. BACON CHIVE RICE

yields 6 servings


3 slices bacon, diced
3 cups cooked rice
1/4 cup chives, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon Worcestershire sauce

Cook bacon until crisp. Add rice, chives, and seasonings. Blend well and heat thoroughly.


courtesy of: 101 Recipes

578. BARBECUE BACON-WRAPPED PIKE (or WALLEYE) SKEWERS

4-5 lbs Northern Pike (or walleye) fillets -- cut into 1" cubes
1 lb bacon strips, cut in half
Italian style dressing
barbecue sauce
bamboo skewers

Marinate cubed fish in Italian style dressing for 1 hour. Wrap bacon strips around marinated fish cubes. Spear into skewers so bacon doesn't unravel. Repeat until skewers are full. Cook over medium heat on barbecue; turn continually. Brush on your favourite BBQ sauce when the bacon begins to get crisp. Continue turning periodically until fish is white and bacon is crisp.


courtesy of: Freshwater Fish Marketing Corporation, 1199 Plessis Road, Winnipeg, Manitoba R2C 3L4

577. CORNBREAD, BACON and SAGE STUFFING

1 9” x 9” cornbread
1 16-ounce loaf sourdough bread
2 cups diced bacon
1 cup diced onion
1 cup diced carrot
2 tablespoons fresh sage chiffonade
1 teaspoon kosher salt
1 teaspoon pepper
1 cup half-and-half
1 cup chicken stock

Preheat oven to 375° F. Cut the cornbread and the sourdough bread into ½ inch cubes. Spread onto baking trays and bake for 15 minutes or until the bread has dried out. Set aside in a large mixing bowl.

Cook the bacon in a large frying pan over medium heat until it begins to crisp. Add the onions and carrots. Cook until the onions soften and start to turn translucent (about 5 minutes). Add the sage, salt and pepper. Turn heat to low and cook an additional 10 minutes.

Add the contents of the pan to the mixing bowl and gently mix with the bread cubes. Add the stock and the half-and-half, continue mixing until the dressing is moist and well blended. I usually use my hands for this but a large wooden spoon is good too.

Put the mixture into a 13” x 9” x 2” greased baking pan. Cover with tin foil and bake for 30 minutes. Remove cover and bake an additional 15 minutes or until the top is crispy.

Substitutions: If you want to add more turkey flavor, use turkey stock instead of chicken and/or spoon some turkey pan drippings onto the dressing.

Use 1 teaspoon dried sage instead of fresh sage if you can’t get fresh.

If you can’t get sourdough bread, then nice peasant bread would work too.

Notes: This is dressing, not stuffing, and should not be cooked inside the bird.

I use a cornbread mix to make the cornbread, but if you want to save time, buy one from a store.

Prepping the bread can be done the day before and the bread kept, loosely covered, overnight. Use day-old bread for faster drying.


courtesy of: Fiat Lux

576. SPECIAL CASSOULET with DUCK, HOT SAUSAGES and BACON

serves 8 to 10


2 lb. (5 1/2 cups) dry white beans (Great Northern)
rind from 1/2 lb. salt pork
1 onion, peeled and stuck with 2 cloves
4 medium carrots, peeled and sliced
bouquet garni of 1 sprig thyme, 2 bay leaves, parsley stalks and 3 large cloves garlic
1 2 1/2-pound chunk of slab bacon
2 ducks, about 4 1/2 lbs. each
1 1/2 lb. hot Italian or Spanish sausage
1 cup sliced onion
6 cups chicken stock
5 tablespoons tomato paste
3 large cloves garlic, smashed
freshly ground black pepper
2 tablespoons chopped parsley

Fill a large pot with tepid water, add the beans, set over low heat and bring slowly to a boil. Remove from the head and let the beans soak for about 1 1/2 hours.

Put the pork rind into a pot of cold water, bring to a boil and cook for 20 minutes. Rinse with cold water and cut into pieces about 1 inch square. Wrap in cheesecloth, tie into a bundle and set aside.

When the beans have finished soaking, add the pork rind, the onion stuck with cloves, the carrots and the bouquet garni. Add more water if necessary to cover the beans, bring to a boil and simmer, uncovered, for 1 1/2 hours or until the beans are tender but still slightly firm. Remove the scum that will rise to the surface.

Cut 1 1/2 pounds of the bacon into lardons 1 inch by 1/2 inch, cover them with cold water in a pan and boil for 10 minutes. Drain and reserve.

Cut the ducks into serving pieces with poultry shears or a heavy sharp knife. Cut the sausage into 1-inch slices.

Cut the remaining bacon into small pieces and place it with 1 tablespoon of water into a heavy, 6- to 8-quart pot. Set over low heat to render about 4 tablespoons of fat. Discard the bacon and leave the fat in the pot.

Thoroughly dry the duck pieces and add them to the pot with the sausage and prepared lardons, and brown the duck evenly on all sides, about 15 minutes. (If the pot isn't big enough, use a second pot or heavy skillet.) Add the sliced onions. When everything is browned, cover with stock, stir in the tomato paste and bring to a boil, stirring. Add the garlic. Sprinkle with pepper, lower the heat and simmer for at least 45 minutes, or until the duck is tender. If the duck is cooked before the beans, turn off the flame and let it wait, covered.

When the beans are tender, discard the pork rind and the bouquet garni, and add the beans and their cooking juice to the duck. Simmer together until the flavor is nicely blended. With a spoon or bulb baster, remove any fat that has risen to the surface. Remove the beans to a warm serving platter with a slotted spoon, and arrange the meat on top of them. Reduce the cooking liquid to 2 cups and strain. Taste and correct the seasoning. Pour the sauce over the meat and beans, sprinkle with chopped parsley and serve.

NOTE: The ducks are best cooked a day in advance, so that the fat can be more easily removed, then reheated.


courtesy of: Simone Beck / Christine Muhlke, "An Old Flame," T: The New York Times Style Magazine, Holiday 2006, p. 132

575. OKONOMIYAKI with BACON

Batter:
1 cup of all-purpose flour (Not bread flour! The okonomiyaki won't cook right.)
3/4 cup of dashi soup stock if you have it or water if you don't
1 egg (or more - use 2 tbsp less water/dashi stock for each egg you add)
about 4 cabbage leaves
1 tsp baking powder

Toppings/fillings:
cooked bacon, small/thinly sliced beef, pork, fish, chicken, crab, or any other kind of meat; browned ground beef; cocktail shrimp; salad mushrooms, shiitake mushrooms, minced pickled ginger, nori, sakura-ebi (dried shrimp), bonito flakes, nori, tenkasu, furikake, konbu, daikon, chopped-up cashews, and whatever else you want to put in there.

First up, the batter. Cut the cabbage leaves into coleslaw-like strips. (If you use the white "ribs," cut them very thin so they'll soften when cooked.) Beat the egg in a bowl, then add the dashi or water. Mix. Add the flour. Mix well. Add in the baking powder. Then mix in the cabbage, a bit at a time until all of it is in there and covered with batter. By this time the batter will be like glue to hold the cabbage together.

At this point you can add in some toppings. I put in the larger stuff like shrimp, sliced shiitake or regular mushrooms, chunks of cooked bacon, and ground beef. Mix some more. Then dump some of the mess into a frying pan at medium high heat, about the same heat you'd use for pancakes. (This recipe makes 2 or 3 individual-sized "cakes." I'm a small person, so 1/3 makes a nice meal for me.) Before the batter starts to set you can drizzle more toppings, like torn-up nori, bonito flakes, dried shrimp, and shredded ginger, onto the top. Let the thing fry covered for 5 minutes, then turn it over (the bottom should be brown in the darkest spots) and cook it for 5 minutes on the other side. Voila, it's done. Serve with mayonnaise and/or okonomiyaki sauce.

A few favorite topping combinations:

* Bacon with mushrooms. Cook a pair of strips of bacon per cake, cut them into small chips, then mix those and thinly sliced mushrooms into the batter.

* Browned ground beef with sauteed mushrooms. Cook both together, drain well, then mix the stuff in with the batter.

* Cocktail shrimp and well-sliced-up shiitake mushrooms dumped into the batter before cooking, then nori and bonito flakes sprinkled onto the top.


courtesy of: My Lunch Can Beat Up Your Lunch

574. BROCHETTE OF BACON-WRAPPED SWORDFISH

makes 4 servings


1 small clove garlic
1 tablespoon mixed fresh herbs (rosemary, thyme, sage)
Freshly ground black pepper to taste
¾ cup dry bread crumbs
8 large white mushrooms
Juice of ½ lemon
2 bell peppers (capiscums), 1 red and 1 yellow or 2 red
1¾ pounds swordfish, 1½ inches thick
6 strips bacon
8 large cloves roasted garlic
1 sweet onion, preferably Vidalia
Salt to taste
3 tablespoons extra virgin olive oil

First place 8 long bamboo skewers in cold water to soak. Finely chop the garlic with the herbs, season with black pepper, mix with the bread crumbs, and side aside. Remove the stems from the mushrooms. Place the mushroom caps in a small saucepan with the lemon juice and enough water to cover. Bring to a boil, then drain immediately. Set aside. Core and seed the peppers and cut them into 2-inch (5-cm) squares. You should have 16 squares of pepper. Trim any skin from the swordfish and cut the fish into 12 uniform medallions, about 1½ x 2 inches (4 x 5 cm). Wrap each in ½ strip of the bacon. Peel the roasted garlic cloves. Peel the onion, quarter it and separate it into layers. Preheat a grill or broiler. Thread the ingredients, just slightly off center, on each of 4 skewers, starting with a mushroom cap, then a roasted garlic clove, then a chunk of bacon-wrapped swordfish, taking care to put the skewer through the bacon as well as the fish. Follow with a square of red pepper, a piece of onion, and another square of pepper, a chunk of swordfish. Continue with pepper, onion, pepper, swordfish, garlic, and mushroom. Insert a second skewer about ½ inch (1.3 cm) from the first in each brochette. Repeat with the remaining skewers. Lightly season the skewers with salt and pepper, brush with olive oil, and roll in the bread crumb mixture to coat lightly. Grill or broil the skewers 6 to 8 minutes, turning them as they brown.


courtesy of: Life in Italy.com, 5909 Bethlehem Court, Rockville, Maryland 20855 / (301) 738 6827

573. RICE and BACON-STUFFED MACKEREL for cats

a.k.a. Mackerel Magic

serves two


2 slices of unsmoked bacon, broiled
1 cup cooked brown rice
2 tsp soy sauce, Worcestershire or fish sause
1 fresh mackerel, headed, tailed, cleaned and scaled

Chop the bacon up small and mix with the rice, adding the sauce in dashes as you go. Broil the mackerel on both sides until crispy brown. Allow to cool, then split it along the somach and gently open it out. Bone, working from the head to tail. Fill with the rice and bacon mixture, close over the sides of the mackerel and serve.


courtesy of: Lisa Violet's Cathouse

572. SPAGHETTI AGLIO OLIO

a.k.a. Garlic & Oil


5-6 cloves of garlic, cut into slivers
7-8 shiitake mushrooms, cut into slivers
2-3 small chillis , chopped into small bits
1 packet of bacon, chopped into small chunks
Handful of cherry tomatos, cut into thin slices
Spaghetti enough for three
2-3 stalks of coriander, chopped into small bits
Olive oil

Cook the spaghetti. Heat a pan up, add the bacon in and fry it in its own fats (I use less fatty bacon so had to add some olive oil in). Remove the bacon when slightly browned and strain on a piece of kitchen towel. Drain out excess bacon fats and add some olive oil in the pan. Fry the garlic till fragrant and add the mushroom. Fry till slightly crisp. Add the chilli and spaghetti and mix well. Add more oil if it's too dry - spaghetti should be lightly coated with oil. Toast in the tomatos and coriander last and mix well. Serve with grilled turkey and salad


courtesy of: Little Gingko Nut, Ling, Hong Kong

571. HASENPFEFFER

or, German rabbit stew

makes 4 servings


1 rabbit, cut into pieces
2 tablespoon olive oil
1 bay leaf, crumbled
1 garlic clove, chopped
1 spice clove
2 tablespoon bacon, diced
2 small carrots, chopped
2 cups mushrooms
1/2 cup vinegar
1 1/2 cup water
1 cup sour cream

Heat vegetable oil in sauce pan. When hot, add leaf, garlic clove, spice clove, bacon, carrots and mushrooms. Add rabbit and simmer until browned. Pour solution of 1/2 cup vinegar, mixed with 1 to 1-1/2 cups water over meat. Cover pan and simmer until tender. Before removing pan from heat, add sour cream stirring to blend. Serve hot with dumplings or large noodles.


courtesy of: Beagles Unlimited