706. BACON, BANANA and RED CHILE PIZZA

Premade pizza base
1 banana (sliced)
1-2 rashers of bacon (diced)
1 red chile (diced finely)
can of tomatoes
pinch salt
1 teaspoon sugar
Basil (fresh)
1 cup shredded mozzarella cheese

Place tomatoes in pan and reduce to thick consistency. Add salt, sugar, and torn basil to taste, mix well. Spread mixture evenly over base. Layer banana, sprinkling of bacon, and chile (to taste) over base. Sprinkle cheese over top - place in oven until base is cooked, and top is golden brown.


courtesy of: Chef Neroli 'Wooj' Makim / ABC Western Queensland, Duck Street, Longreach, Queensland, 4730

705. BACON-CAULIFLOWER SALAD

serves 6


1 head lettuce
1 head cauliflower
1 cup mayonnaise
1 tablespoon sugar
1 handful of grated Parmesan cheese
1 medium red onion
1 pound bacon

In a large bowl, tear lettuce into bite-size pieces. Cut florets from cauliflower. Slice and arrange over lettuce. Spread mayonnaise over the cauliflower. Sprinkle sugar and Parmesan cheese over the mayonnaise layer. Slice onion in thin rings and layer over cheese. Cook bacon and drain well; then crumble over the onions. Cover and refrigerate. Do not toss until ready to serve.


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

704. GRILLED HANGER STEAK with BACON CHIMICHURRI

serves 8


8 garlic cloves, smashed
4 thyme sprigs, coarsely chopped
2 rosemary sprigs, coarsely chopped
1 cup dry red wine
1 medium red onion, minced
2 tablespoons extra-virgin olive oil
Eight 6-ounce hanger steaks, trimmed
Salt and freshly ground pepper


Bacon Chimichurri

4 garlic cloves, quartered with germ removed
1/2 cup packed flat-leaf parsley leaves
1/4 cup packed oregano leaves
1/4 cup rice vinegar
Juice of 1 lemon
1 cup extra-virgin olive oil
Salt and freshly ground pepper
1/2 pound sliced bacon

MARINATE THE STEAK: In a large, shallow dish, combine the garlic, thyme, rosemary, wine, onion and olive oil. Add the hanger steaks and turn to coat thoroughly. Cover and refrigerate for at least 4 hours or overnight.

MAKE THE CHIMICHURRI: In a food processor, pulse the garlic, parsley, oregano, vinegar, lemon juice and olive oil until the herbs are pureed. Scrape into a bowl and season with salt and pepper. In a large skillet, cook the bacon in 2 batches over moderate heat until crisp, about 8 minutes. Drain on paper towels and let cool, then finely chop. Pour all but 2 tablespoons of the bacon fat from the skillet.

Light a grill. Scrape the marinade off the steaks and season them with salt and pepper. Grill the steaks over a hot fire until charred all over, about 10 minutes for medium-rare meat. Transfer to a cutting board and let rest for 5 minutes.

Meanwhile, heat the bacon fat in the skillet. Add the chimichurri and bring to a simmer over high heat. Remove from the heat and stir in the bacon. Pour the sauce into a serving bowl. Carve the steaks crosswise into thick slices and serve immediately with the chimichurri.


WINE: Seviche is almost as popular in Chile as it is in Peru—maybe because citrusy Chilean Sauvignon Blancs, particularly from the cool Casablanca region, pair so well with it. Two good choices are the grapefruity 2006 Los Vascos and the minerally 2005 Kingston Family Vineyards Tobiano.


courtesy of: E. Michael Reidt, "Tao of Entertaining," Food & Wine, May 2007

703. HOT GERMAN RICE and BACON SALAD

Serves: 6


6 slices bacon, cut in 1/4" pieces
1/4 ts black pepper
1/2 cup cider vinegar
1 small carrot, grated
3 tablespoon sugar
2 tablespoon fresh parsley, chopped
2 tablespoon water
4 cup cooked rice
1/2 teaspoon salt

In a large skillet, cook bacon until crisp. Pour off fat; return 2 T. to skillet. Add onions, vinegar, sugar, water, salt, pepper. Cook until onions are tender. Stir in rice, carrot, and parsley. Heat through, about 5 minutes. This Sauce is basically the same for German Potato salad, just add celery seed. It is also good on lightly sauteed cabbage.


courtesy of: ustash.com

702. CRISPY BACON RINGS with SMOKED SALMON MOUSSE

yields 6


4 large carrots, washed
6 slices bacon, cut in half widthwise
12 toothpicks
6 slices smoked salmon
1/2 cup cream cheese
Alfalfa sprouts, or other sprouts

Preheat oven to 375°F. Cut carrots into 2-inch pieces from the thick end, so there are 12 pieces. Lay the 12 pieces of bacon on a flat work surface and then place a carrot piece at the end of each slice. Roll up so that the bacon is wrapped around the carrot pieces and secure with a toothpick. Place on a baking sheet and bake for 25 minutes, until the bacon is golden and crispy. Remove toothpicks and carefully slide the bacon rings off of the carrots. Discard carrots and cool bacon rings on a rack. Puree the smoked salmon and cream cheese in a food processor. Spoon into a piping bag, or freezer bag with the tip cut off and pipe mousse into the bacon rings. Garnish with sprigs of sprouts.


courtesy of: Michael Smith, "Chef At Home," Food TV/Canada

701. QUINOA and BACON GREASE CORNBREAD

serves 6

2 cups corn meal
1 cup quinoa meal
1 teaspoon salt
1/2 teaspoon baking soda
1 1/2 teaspoon baking powder
1 tablespoon honey or brown sugar
1 large egg; beaten
3 tablespoons bacon fat, melted
2 1/2 cup buttermilk

OPTIONAL:
4 oz Canned chopped green chilies
or jalapeno-tomato-relish

Preheat oven to 425 F. Prepare quinoa meal by grinding raw quinoa in a blender. Combine all dry ingredients. Combine wet ingredients. Mix the two together. Bake in greased 9" x 9" pan or greased muffin tin until golden (about 25 minutes).

Serve hot, with lots of butter. For a spicier variation add optional green chilies or jalapeno-and-tomato relish.

courtesy of: The Produce Company, Durham House, Durham House Street, London WC2N 6HG

700. BACON SLAW DOGS

butter or olive oil spray
hot dog
bacon
pepper
cheese
cole slaw
mustard (optional)

Coat a skillet with either the butter or olive oil spray and set just below medium heat on the stove. After slitting lengthwise with a knife, wrap each hot dog with a strip of bacon, securing with a toothpick. Place in the skillet once it's hot, add pepper to taste, and monitor the dogs for the next 10-12 minutes, turning as needed. The bacon is going to take longer than the hot dogs; you can pre-cook the bacon or stick in the microwave to hurry it along, but hot dog-wrapping becomes a problem. When the bacon dogs look close to being done, sprinkle them with a little water and cover immediately for a minute or two.

After dragging the cheese slices across the pan to melt them a bit (and pick up some yummy grease flavor), place them in the hot dog buns, then remove your dogs from the pan and slap 'em on the bun. Coat with a healthy spoonful of cole slaw and ENJOY!


courtesy of: Bogdan Raczynski

699. BACON, CHEESE and BEER DOG

1 hot dog
1 slice of thick-cut bacon
1 can of spray cheese
1 can beer (see note)
1 cup flour
Oil for frying

This one is a little work-intensive, so be ready to buckle down. First take the center out of the hot dog with an apple corer, if you have access to one. If not, just cut out the middle with a knife. Fill the cavity with the spray cheese and use the hot dog you removed from the middle as a cap to keep the cheese in. Wrap the bacon around the hot dog and deep-fry for two to four minutes or until bacon is cooked. Dab them dry with a paper towel (so the batter will stick). Mix the beer with the flour until it reaches a thick, but lump-free consistency. Dip the dogs in the batter, coating the dog completely, and deep-fry on high heat for two to three minutes or until brown and deadly.

NOTE: It doesn't matter what kind of beer you use, though we recommend something dark. Corona probably isn't a good idea.

NOTE: Don't fry them too long or all of the cheese will explode out into the oil. That's very bad.


courtesy of: Stuff Magazine, StuffNet, Dennis Publishing, Inc., 1040 Ave. of the Americas, New York, New York 10018

698. BOBWHITE QUAIL with CHESTNUT, WILD RICE and APPLE STUFFING, BACON, BOUDIN BLANC, BRUSSEL SPROUTS, BLUE PLUM MUSTARD and ROSEMARY

Serves 4

4 ea. bob white quail, boneless
1 c cooked wild rice
2 oz roasted chestnuts, chopped
2 oz dehydrated apples, brunoise
¼ tsp rubbed sage
½ tsp thyme leaves
¼ tsp minced rosemary
½ tsp garlic, minced
12 ea brussel sprouts, stemmed removed and quartered
1 tbl applewood bacon finely minced
1/4 cup chicken stock
4 ea 2 oz boudin blanc sausages or any fowl sausage
4 oz blue plum mustard (see recipe below)
4 oz quail-rosemary jus
pork crepinette
salt and pepper to taste

Remove the breast (french the wing bones) and legs from the carcass of the quail, reserve the carcasses for sauce.

Mix together wild rice, chestnuts, apples and herbs. Season the breasts with salt and pepper; stuff with the rice mixture and wrap the breasts with crepinette and tie.

In a medium hot sauté pan, pan roast the squab breast, rendering the crepinette,

When finished add boudin and baste until golden brown.

Add bacon to the rendered fat from the quail. Cook until crispy, add brussel sprouts, degrease the pan, add chicken stock and reduce to glaze the sprouts.

Place a dollop of plum mustard on a plate, using the back of a spoon or a small palate knife; spread the mustard to desired thickness. Arrange the quail on one end of the mustard, arrange brussel sprouts on the other end. Place boudin on the brussel sprouts. Drizzle quail jus over the quail and on the plate.


Blue Plum Mustard

18 ea blue plums, stones removed
2 c sugar (less/more to desired sweetness)
2 c red wine
1 c violet mustard

In a heavy bottom sauce pot, add plums, sugar and red wine. Simmer mixture for 1 hour and purée in a blender. Place back into the pot simmer to reduce to jam consistency, add mustard and cool.


courtesy of: R.J. Cooper III, Chef de Cuisine, Vidalia Restaurant, 1990 M Street, NW, Washington, DC 20036, 202.659.1990

697. PULL APART BACON BREAD

10 servings


1 lb bacon
1 tsp vegetable oil
3/4 cup green pepper chopped
3/4 cup chopped onion
3 tubes (7.5 oz) refrigerated buttermilk biscuits
1/2 cup margarine melted
1/2 cup shredded Cheddar cheese

Cook bacon until crisp. Drain and crumble set to side. Place veg oil in to a skillet, over med. heat until oil is warm. Add green pepper and onion,saute' until tender. Cut biscuits into quarters and place them in a large mixing bowl. Add to bowl the veggies, the bacon, margarine and cheese; toss until all of the biscuits are coated. Butter a 10-inch tube pan. Place the mixture evenly in the pan. Bake at 350 for appox. 30 minutes. Remove from pan immediately after taking out of oven. Serve warm.


courtesy of: Mr. Breakfast.com

696. GRILLED CHEESE SANDWICH with BACON and PEAR

French or Italian loaf bread, sliced
Bacon, cooked
Bartlett pear
Sharp white cheddar cheese (high quality)
Butter, softened and spreadable

Heat a cast iron skillet to medium high heat. Layer your sandwich - bread slice, cheese, pear slices, bacon, bread slice. Spread butter over the top of the sandwich. Place the sandwich top side down (butter side down) on the hot pan. Butter the exposed side of the sandwich. Let cook for a minute and then use a metal spatula to turn the sandwich over to its other side.

While you are toasting the sandwich on the remaining side, press down on the sandwich with a spatula. Alternatively, you can mimic a panini press (albeit without the ridges) by heating a smaller cast iron pan on a separate burner. Use the weight of this pan to press down on the sandwich from above.

The sandwich is done when the sides are toasted and the cheese is melted. Cut in half and serve.


courtesy of: elise.com

695. RICOTTA CAVATELLI with BACON and ZUCCHINI

serves 8


1 tablespoon extra-virgin olive oil
1/2 pound speck or lean slab bacon, sliced 1/4 inch thick and cut into 1-inch strips
2 medium zucchini, cut into 1 1/2-by- 1/4-inch matchsticks
Salt and freshly ground pepper
2 pounds fresh or frozen ricotta cavatelli or gnocchi
1 large tomato, cut into 1/2-inch dice
1/2 cup shredded basil
1/3 cup freshly grated Parmesan cheese, plus more for serving


Heat the olive oil in a large, deep skillet. Add the speck and cook over moderate heat until crisp, about 8 minutes. Transfer to paper towels to drain. Pour off all but 1 tablespoon of the speck fat. Add the zucchini; season with salt and pepper. Cook over moderately high heat, stirring, until barely softened, about 2 minutes. Return the speck to the skillet and remove from the heat. In a large pot of boiling salted water, cook the cavatelli until al dente. Drain, reserving 1/4 cup of the pasta cooking water. Add the cavatelli, reserved cooking water and tomato to the skillet. Season with salt and pepper. Toss gently over moderate heat until heated through. Transfer the pasta to a large shallow bowl and toss with the basil and 1/3 cup of the Parmesan. Serve at once, passing additional Parmesan at the table.


courtesy of: Sergio Sigala, Casa Tua, 1700 James Avenue, Miami Beach, Florida / "Easy Italian Easter," Food & Wine, April 2003

694. BLUE CHEESE and BACON MACARONI and CHEESE

4 strips bacon
1 large sweet onion, thinly sliced
6 oz. dry elbow macaroni
8 oz. shredded mozzarella cheese (2 cups)
2 to 4 oz. crumbled blue cheese
1 cup half & half or light cream
1/8 tsp pepper

Preheat oven to 350. Cook bacon until crisp, Drain on paper towel and crumble.

Cook onion in bacon drippings till tender and golden brown. Set aside.

Cook macaroni according to package directions, drain and place in 1 1/2 qt. casserole dish. Add crumbled bacon, onions, 1 1/2 cps of the mozzarella, all the blue cheese, half and half or cream, and pepper. Toss gently to combine.

Bake uncovered for 20 min.. Stir gently. Top with the remaining mozzarella, bake 10 more min. or until top of casserole is brown & bubbly. Let stand 10 min.


courtesy of: Campbell's Community / Better Homes & Gardens

693. ROAST PORK with GINGERBREAD and CELERY ROOT with BACON

makes 8 servings


8 oz. thick-sliced bacon
5 lb. celery root
1 center-cut pork loin rib roast (4 1/2-5lb.), bones cracked and fat trimmed to 1/8-inch thick
Kosher salt and fresh-ground pepper
gingersnaps, optional
thin orange slices
gingerbread sauce (recipe follows)

Preheat oven to 350F. Cut the bacon crosswise into 1/4-inch-wide strips. In a 10- to 12-inch frying pan over medium-high heat, stir bacon until lightly browned and slightly crisp, 6 to 8 minutes. With a slotted spoon, transfer to paper towels to drain. Discard all but 2 tablespoons fat in pan.

Peel celery root and cut into about 1/2-inch cubes (see notes). In a 12- by 17-inch roasting pan, mix celery root and the 2 tablespoons reserved bacon fat. Bake for 30 minutes.

Meanwhile, rinse pork and pat dry. Sprinkle lightly all over with salt and pepper. Stir celery root, then set a rack above mixture (it can rest on pan rim). Set roast, fat side up, on rack.

Bake in the 350F oven until a thermometer inserted in center of thickest part or roast reaches 155F, 1 3/4 to 2 hours. Transfer roast to a platter or board and let rest in a warm place, 10 to 15 minutes. Meanwhile, stir bacon into celery root and return to oven; bake until celery root is lightly browned and tender when pierced, 8 to 15 minutes longer. Add salt and pepper to the mixture to taste. Wrap gingersnaps in foil and warm in oven, 8 to 10 minutes, then break into wedges.

Spoon celery root alongside pork roast. Garnish with orange slices and serve with gingerbread sauce and snaps.

NOTE: You can cut the celery root (also called celeriac) up to 1 day ahead; immerse in a bowl of water, cover, and chill. Drain well before using.


GINGERBREAD SAUCE

makes about 1 1/2 cups; 8 servings


In a 3- to 4-quart pan, combine 1 1/2 cups Merlot or other dry red wine, 3/4 cup tawny Port, and 2/3 cup orange juice, Bring to a boil over high heat and stir occasionally until reduced to 1 1/4 cups, 12 to 15 minutes. Meanwhile, in a small bowl, combine 1/4 cup hot water and 1 1/2 tablespoons concentrated veal or veal and beef demi-glace. Crumble enough of the gingersnaps to make 2/3 cup. Add gingersnaps and demi-glace mixture to wine mixture; let stand until gingersnaps have softened, 3 to 5 minutes. Pour into a blender. Add 1/4 cup whipping cream and whirl until smooth. Return to pan. Stir over low heat until hot. Whisk in 1 tablespoon butter until blended and smooth. Add salt to taste.


courtesy of: Sunset, December 2005, pp. 123-124

692. SLOW-ROASTED SALMON with MELTED CABBAGE, SMOKED BACON and CARROT JUICE REDUCTION

Makes 4 servings


6 slices bacon, cut into 6 - 8 pieces each
1 onion, diced small
1/2 large carrot, diced small
1 small head Savoy or Napa cabbage, core removed and cut into medium-size pieces
4 ounces (1/2 cup) water
Four 6-ounce salmon fillets
1 teaspoon chopped fresh thyme
3 ounces (6 tablespoons) extra virgin olive oil
Juice of 1 lemon
4 small knobs butter (a "knob" is about one teaspoon)
2 tablespoons crème fraîche
Salt and freshly ground pepper
Carrot reduction (see recipe below)

Preheat the oven to 250ºF. Place the bacon in a medium saucepan over medium heat. Render the bacon but do not discard the fat. Add the onion and sauté for 1 minute. Add the cabbage and water. Do not season at this point. Cook the cabbage until it is tender, 12 minutes. Meanwhile, place the salmon fillets on a non-stick sheet pan. Drizzle some of the olive oil over the fish. Season with salt, pepper, and half the dill. Top each fillet with a knob of butter and place in the oven for 12 to 15 minutes, depending on how much you like your salmon cooked (12 minutes for medium rare). When the cabbage is soft and tender, season with salt and pepper. Add the crème fraîche and cook over high heat until the cabbage is rich and creamy. Add the carrots to the cabbage and keep warm while salmon continues to cook. Remove the salmon from the oven, and drizzle with the lemon juice. Divide the cabbage between 4 dinner plates, top with the salmon fillets, and drizzle a bit more olive oil over the fish — 1 tablespoon of oil on each fillet and 1/2 tablespoon over the top when it is plated. Season with freshly ground pepper, sprinkled on and around the fish. Spoon some of the carrot reduction around the cabbage and salmon presentation. Serve.


for Carrot Reduction:

1 cup carrot juice
1 pinch curry powder
1 ounce (2 tablespoons) rice wine vinegar
Salt and sugar to taste

Reduce the carrot juice by half. Whisk vigorously if the juice separates, then add the remaining ingredients. Whisk again to incorporate.


courtesy of: Chef Michael Schlow, The Victory Garden, PBS

691. QUAIL BAKE with BACON

Serves 6


12 dressed quail
12 strips bacon
1 large onion, sliced
1 can cream of mushroom soup
1/2 garlic clove, chopped
1/2 tablespoon salt
1/2 tablespoon pepper

Wrap each quail with a strip of bacon. Sear in hot, oiled skillet until bacon is done. Set aside. Combine the cream of mushroom soup, chopped garlic clove, salt and pepper. Spread the mixture in the bottom of the baking dish. Place the seared quail, breast up, in the baking dish and cover them with the sliced onion. Cover and bake at 350° until tender (about one hour). Excellent served over a bed of white or wild rice.


courtesy of: Northwest Gamebirds, 228812 E. Game Farm Road, Kennewick, Washington 99337

690. APPLE BACON POPOVERS

2 large eggs
2 large egg whites
2 cups 1% milk
2 cups all-purpose flour
2 teaspoons sugar
1 teaspoon salt
2 strips bacon
1 large apple
1 tablespoon light, unsalted butter, melted
Cooking Spray
Apple Butter (optional)

In a large bowl, whisk together eggs and egg whites until well-blended. Whisk in milk and set aside. In a medium bowl, combine flour, sugar and salt. Gradually add flour mixture to egg mixture, stirring well with a whisk. Let stand 30 minutes. While batter is standing, preheat oven to 450F. Cook bacon strips until crispy. Drain, let cool, and finely chop. Coarsely grate apple, including peel. Coat a 9-cup popover pan with cooking spray. Fold the bacon, grated apple, and melted butter into batter, stirring until well blended. Pour batter into prepared popover cups until half full. Bake at 450F for 18 minutes. Reduce heat to 325F and bake for 10 minutes more. Serve immediately with apple butter.


courtesy of: Statesman Journal, Salem, Oregon

689. CURRIED CHICKEN with BACON and EGG-FRIED RICE

serves 1


For the curried chicken:
1 tsp ground cumin
1 tsp ground turmeric
1 tsp ground coriander
1 chicken breast, cut into five pieces
salt and freshly ground black pepper
5 streaky bacon rashers
1 tbsp vegetable oil
½ onion, sliced

For the bacon and egg-fried rice:
1 tbsp vegetable oil
50g/2oz streaky bacon, chopped
100g/3½oz cooked basmati rice
1 free-range egg, beaten
salt and freshly ground black pepper

Preheat the oven to 400F. For the curried chicken, place the spices into a bowl and mix well. Season the chicken pieces with salt and freshly ground black pepper. Dredge the chicken in the spices to coat all over, shaking off any excess. Wrap each piece of chicken in a rasher of bacon and seal with cocktail sticks. Heat the oil in an ovenproof pan over a medium heat and fry the bacon-wrapped chicken for 2-3 minutes, turning frequently, until lightly browned all over. Add the onion and fry for a further minute. Transfer to the oven and cook for ten minutes, or until completely cooked through. For the rice, heat the oil in a wok or large frying pan and fry the bacon until crisp. Add the rice and stir well, then add the beaten egg. Season well with salt and freshly ground black pepper and cook, stirring constantly, until the egg is set. To serve, place the rice onto a serving plate and top with the curried chicken.


courtesy of: Paul Rankin, "Ready Steady Cook," BBC-UK

688. SCALLOP and PEA TOWERS with PARMESAN CHIPS and BACON

serves 1


For the towers:
1 tbsp olive oil, plus extra for oiling
2¾oz cooked peas
1½oz scallop, cleaned and chopped
1½oz bacon lardons
1 tbsp chopped fresh parsley
1½oz grated parmesan
2 free-range eggs, beaten
freshly ground black pepper

For the parmesan crisp:
1oz grated parmesan

For the bacon:
2 long slices streaky bacon
salt and freshly ground black pepper


Preheat a baking sheet in the oven to 400F. For the towers, place all of the ingredients into a bowl, mix well and season with black pepper. Lightly oil two 5cm/2in chefs' rings and place them onto the hot baking sheet. Divide the tower mixture between the rings. Transfer the baking sheet to the oven and bake for 10-12 minutes, or until golden-brown and set. For the parmesan crisp, line a baking sheet with greaseproof paper and place a 2-inch chefs' ring onto it. Place the parmesan into the ring and shake to create an even layer, then remove the ring. Transfer to the oven and bake for 5-6 minutes, or until melted. Remove from the oven and leave to cool, then transfer to the freezer to set completely. Once set, peel away the greaseproof paper. For the bacon, line a baking sheet with greaseproof paper. Place the bacon onto the paper, transfer to the oven and bake for 10-12 minutes, or until crisp. Remove from the oven and allow to cool and become brittle. To serve, place the towers onto a serving plate and remove the chefs' rings. Garnish with the parmesan crisp and the bacon.


courtesy of: Gino D'Acampo, "Ready Steady Cook," BBC-UK

687. MUSSEL and BACON SOUP

serves 4


1 ½-2lb fresh mussels, cleaned
½oz butter or margarine
4 rashers smoked bacon, derinded and chopped
1 onion, chopped
3 sticks celery, chopped
7oz can chopped tomatoes
¼ pint stock
1 tsp fresh chopped basil
freshly ground black pepper

Melt the butter or margarine in a pan. Add the bacon and onion and cook for 4-5 minutes. Stir in the celery, tomatoes, stock and basil. Cook for about 5 minutes. Add the prepared mussels, cover and cook for a further 5 minutes, shaking the pan occasionally, until all the mussels have opened. Discard any that do not open. Season with black pepper.


courtesy of: BBC-UK

686. BAKED RICOTTA with ROAST TOMATOES and BACON

serves 6

3 desiree potatoes (about 350g), peeled, halved
250g prosciutto slices
2 eggs
1kg fresh ricotta, drained
1/3 cup (25g) grated parmesan
1/4 cup chopped mixed herbs (such as flat-leaf parsley, basil, chives and oregano)
250g vine-ripened cherry tomatoes
Grilled bacon rashers or bacon curls (see Note) and grilled bread, to serve
1 cup wild rocket leaves
Extra virgin olive oil and balsamic vinegar, to drizzle

Preheat the oven to 180°C. Line a 10cm x 30cm loaf pan with baking paper. Place potatoes in a pan of cold salted water. Bring to a simmer over medium heat and cook for 8-10 minutes until just tender, then drain. When cool enough to handle, grate coarsely into a large bowl. Finely chop prosciutto in a food processor, then add to the potato. Process the eggs and ricotta in the food processor until smooth. Add to the potato mixture with the parmesan and herbs, and season well with salt and pepper. Fill the loaf pan with the mixture and bake for 20 minutes or until firm. Allow to cool for 10 minutes. While the ricotta is cooling, place the tomatoes on a baking tray and drizzle with olive oil. Roast in the oven for 5 minutes or until just starting to split. Turn out ricotta and slice thickly. Serve with tomatoes, bacon and rocket, and drizzle with a little olive oil and vinegar.

NOTE: To make bacon curls as in the photo, wrap rindless streaky bacon (without the eye) around round-handled metal spoons or kitchen utensils and bake in a 200°C oven for 5 minutes, then slide the bacon off the handle.


courtesy of: Valli Little, delicious., September 2006, p. 66

685. PORK and HOMINY CHILI with BACON

serves 8


4 slices smoked bacon
2 pounds lean pork shoulder, cut into cubes
1 1/2 cups chopped onion
3 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon dried oregano
1/4 teaspoon ground cumin
4 cups chicken broth
2 cans (14.5 ounces each) hominy, drained
6 dried ancho chiles
2 cups canned or cooked corn kernels

In a large Dutch oven or heavy kettle over medium heat, fry bacon until crisp. Remove bacon with slotted spoon and set aside to drain. Pour off all but 2 tablespoons of bacon fat; add pork cubes. Cook and stir until pork is browned.

Add onion and garlic and cook until onion is tender. Crumble bacon and add to pork mixture along with chili powder, oregano, cumin, chicken broth and hominy. Bring to a boil.

Wash ancho peppers; remove stems and seeds. Cut up and add to pork mixture. Simmer for 2 to 3 hours, adding more chicken broth or water if needed. Add corn and heat through. Serve with flour tortillas.


courtesy of: Diana Rattray, Southern Food & Crockpot Recipes About.com

684. RIGATONI with PUMPKIN and BACON

8 slices bacon, cut into 1-inch pieces
1 onion, peeled, cut into 1/2 inch dice
1.5 teaspoons coarse salt, plus more for cooking water
1/4 teaspoon freshly ground pepper
1 2 lb. pumpkin, such as Cheese or Small Sugar Pie, peeled, cut into 3/4 inch cubes
1 tablespoon chopped fresh sage
1/4 tsp. allspice
1.5 cups homemade or canned low-sodium chicken broth
3 tablespoons heavy cream
1 lb. rigatoni
1 cup freshly grated parmesan
2 tablespoons hulled pumpkin seeds

Cook bacon in a large, deep skillet over medium heat until fat is rendered and bacon is almost crisp, about 5 minutes. Remove from skillet with a slotted spoon, and drain on paper towels; set aside.

Add onion, salt, and pepper. Cook, stirring occasionally, until soft, about 5 minutes. Add pumpkin, sage, and allspice; cook, stirring frequently, until pumpkin is coated with bacon fat, about 5 minutes.

Add stock; bring to a simmer. Reduce heat to medium-low; stir in cream; gently simmer until pumpkin is soft and sauce has thickened slightly, about 20 minutes.

Meanwhile, bring large pot of water to a boil. Salt the water, add rigatoni and cook until tender. Drain the pasta.

Add cooked pasta and bacon to skillet and stir gently to combine. Divide pasta among serving bowls. Serve topped with grated parmesan and pumpkin seeds.


courtesy of: Jessica, Brooklyn, New York

683. BACON-WRAPPED SHAD ROE

serves 4


2 pair shad roe, membranes intact
4 cups water
Pinch of dried basil
1 teaspoon garlic, minced
Squeeze of lemon
Salt to taste
1⁄2 pound bacon, thinly sliced

Gently rinse the roe. Using scissors, separate the 2 halves of each pair. Poach the roe sacs in 4 cups of simmering water seasoned with the basil, garlic, lemon, and salt for 1 minute.

Using a slotted spoon, remove the roe sacs and place in a bowl filled with the broth, and cool in refrigerator for 10 minutes.

Remove and cut sacs into thirds.

Wrap each with pancetta, and secure with a bamboo skewer. Place skewers in a preheated nonstick pan, and cook over medium heat until brown on all sides. Remove from pan, saving the pan drippings to combine with your favorite vinaigrette (blood-orange-and-shallot is nice). Serve over fresh spinach and mâche drizzled with the vinaigrette.


courtesy of: Aaron Bashy / New York Magazine, April 18, 2005

682. OPEN-FACE BACON-AND-EGG SANDWICHES with ARUGULA

makes 2 servings


5 bacon slices, halved crosswise
1 (4-inch) square ciabatta or focaccia bread, halved horizontally
3 tablespoons olive oil, divided
4 large thin tomato slices
1 small shallot, chopped
1/2 tablespoon white wine vinegar
1 cup (packed) arugula
2 large eggs
Parmesan cheese shavings

Cook bacon in heavy large skillet over medium-high heat until brown and crisp; transfer to paper towels to drain. Wipe out skillet. Brush cut sides of bread with 1 tablespoon oil. Place bread, cut sides down, in skillet. Cook over medium heat until golden, about 3 minutes. Place 1 bread square, golden side up, on each of 2 plates. Top each with half of bacon, then 2 tomato slices. Whisk 1 tablespoon oil, shallot, and vinegar in medium bowl to blend. Season dressing with salt and pepper. Add arugula and toss to coat. Heat remaining 1 tablespoon oil in same skillet over medium heat. Crack eggs into skillet. Sprinkle with salt and pepper. Cook until whites are set and yolks are cooked as desired. Top each bread stack with egg, then arugula and cheese.


courtesy of: Bon Appétit, March 2007

681. SMOKY TUNA and BACON BURGERS with LEMONGRASS AIOLI

serves 4


1 pound tuna steak, well chilled
1 strip of bacon, minced
1/4 cup plus 1 tablespoon Lemongrass Wet Rub (recipe below)
salt and freshly ground pepper
vegetable oil, for brushing
1/4 cup mayonnaise
4 brioche rolls or hamburger buns
sliced red onion, for serving

Light a grill. On a work surface, using a sharp knife, cut the tuna into thin strips. Stack the strips and cut them into cubes. Add the minced bacon and chop until the tuna is fine and the bacon is evenly mixed in. Transfer the tuna mixture to a bowl. Stir in 1/4 cup of the lemongrass rub and season lightly with salt and pepper. Using slightly moistened hands, form the tuna mixture into four 4-inch patties. Brush the tuna patties with oil and season with salt and pepper. Grill the burgers over moderately high heat, turning once, until browned on the outside, about 6 minutes.

Meanwhile, combine the mayonnaise with the remaining 1 tablespoon of the lemongrass rub and season with salt and pepper. Set the tuna burgers on the rolls and serve with the aioli and onion slices.

MAKE AHEAD: The uncooked tuna patties can be refrigerated for up to 6 hours.


Lemongrass Wet Rub

makes a scant 1/2 cup


2 stalks of fresh lemongrass, the bottom 5 inches of the inner bulb only, thinly sliced
1/4 cup chopped fresh ginger
1 garlic clove
1 medium jalapeño, halved
2 tablespoons vegetable oil
2 tablespoons cilantro leaves
salt

In a food processor, combine the sliced lemongrass with the fresh ginger, garlic and halved jalapeño and pulse until finely chopped. Add the vegetable oil and process to a coarse paste. Add the cilantro leaves and process until fairly smooth. Season the wet rub generously with salt.

MAKE AHEAD: The rub can be refrigerated for up to 3 days.


courtesy of: Grace Parisi, "Speedy Rubs, Pastes, & Sauces," Food & Wine, June, 2006

680. BLUE CHEESE, BEET and BACON SALAD

makes 8 servings


1 package (10 oz.) torn romaine or baby spinach
15 oz. beets
1/2 cup crumbled blue cheese or goat cheese
1/2 cup walnut pieces, toasted
1/3 cup thinly sliced red or green onion
6 slices bacon, cooked and crumbled, or 1/3 cup bacon bits
1/2 cup Italian vinaigrette salad dressing
croutons

Layer lettuce, beets, cheese, nuts, onion and bacon on serving platter. Drizzle with dressing and toss with croutons.


courtesy of: S&W Fine Foods Consumer Services, P.O. Box 193575, San Francisco, California 94119-3575

679. RIGATONI ALL'AMATRICIANA

a.k.a. Rigatoni with Bacon and Ham

yields 6 servings


1/4 cup olive oil
3 medium onions, halved and thinly sliced
1 pound lean bacon, cut into 1/2-inch pieces
1 bay leaf
6 slices (3 to 4 ounces) smoked boiled ham cut into julienne strips
1/2 cup dry white wine
1/2 teaspoon dried oregano
1/2 teaspoon hot red pepper flakes
Black and white peppercorns
1/2 cup tomato sauce or canned crushed tomatoes
salt
freshly ground pepper
1/2 cup chicken stock, if needed
1 pound rigatoni or mezz' rigatoni (medium-size)
1 tablespoon unsalted butter, softened
1/2 cup freshly grated Parmesan cheese, plus extra to pass at the table

Heat the oil in a skillet over medium heat. Add the onions and cook until golden, stirring frequently about 20 minutes. Meanwhile, cook the bacon with a bay leaf in a separate large skillet over medium- low heat, turning it until it is browned but not crisp++about 15 minutes. Pour off the fat, add the ham, and cook for another minute. Stir in the onions and cook for another 2 or three minutes. Add the wine and stir well. Reduce the heat to low and add the oregano, pepper flakes, tomato sauce, salt, and pepper. Cook for about 10 minutes, then cover the skillet and keep warm over low heat while you cook the pasta. If the sauce becomes too dry, stir in a little chicken stock. Bring a large pot of water to a boil, add salt, and cook the pasta for about 10 to 13 minutes, or until al dente. Drain well in a colander. Add the pasta, the softened butter, and the Parmesan cheese to the sauce and toss well. Transfer to a serving platter and pass around a small bowl of grated Parmesan cheese.


courtesy of: The Harry's Bar Cookbook, Arrigo Cipriani "Recipes and Reminiscences from the World-Famous Venice Bar and Restaurant," 1991

678. SPANISH FABADA

serves 6

2 medium pork chops, with bones
8 strips thick sliced bacon, chopped
1 (10 oz) dried hot chorizo, cut in 1/4"-inch slices
salt to taste
pepper to taste
2 tablespoons olive oil
1 cup white onion, diced
1 cup leeks (white parts only), minced
3 cups (cooked) white beans
3 cups low sodium chicken broth (gluten-free, if desired)
2 bay leaves
1 teaspoon Spanish sweet paprika (optional)

Ingredient Options: For a slightly less piquant stew, use fresh chorizo sausage rather than the dry, cured version, which is heavier on the seasonings.

Cut the pork off the bones, setting aside with bone to flavor the stew. Cut the pork into 1/2-inch bite-sized pieces.

In medium-sized pot, cook the bacon over medium heat until lightly brown, about 4 minutes. Remove bacon pieces and reserve. Add chorizo to the pan and cook in the remaining bacon fat until lightly browned, caramelized and slightly smoking, about 4 minutes. Take chorizo out and reserve. Sprinkle pork chop cubes with salt and pepper to taste. Add to pot and cook for about 5 minutes or until slightly brown, Remove and reserve.

Discard about half of the fat drippings but leave any solids in the pan. Add the olive oil, onions and leeks. Saut� until translucent but not brown, about 6 minutes.

Place half of the white beans in a blender along with 2 cups of the chicken stock and blend until smooth. Add bean puree and the bay leaves to the saut�ed leeks and onions. Add the remaining rinsed beans as well as the bacon, chorizo, diced pork and pork bones. Add one more cup of chicken stock. Cook on medium heat, uncovered, until boiling, about 15 minutes, stirring from the bottom from time to time. Add the paprika if using. Season with salt and pepper to taste - remember the meats are already fairly salty.

Reduce heat to low, and cook uncovered, stirring occasionally for another 20 minutes. Remove bay leaves and pork chop bones before serving in deep bowls.

NOTE: For a thicker Fabada, cook for slightly longer. For thinner, add some more chicken stock. Add a drizzle of olive oil over the Fabada in each bowl, if desired.


courtesy of: Whole Foods Market

677. SMOKY BEEF and BACON MEATLOAF with PRUNE KETCHUP

serves 8 to 10


1 tablespoon celery seeds
1 tablespoon fennel seeds
1 tablespoon black peppercorns
1 star anise pod, broken
2 tablespoons vegetable oil
1/4 cup minced onion
1/4 cup minced fennel bulb
1 small celery rib, minced
1 garlic clove, minced
2 tablespoons sweet Pimentón de la Vera (smoked Spanish paprika)
1 pound sliced bacon, coarsely chopped
3 pounds ground beef chuck
3 large eggs, beaten
1/4 cup pure maple syrup
1 cup fresh pumpernickel bread crumbs
1/2 cup shelled unsalted pistachios
1 tablespoon plus 1 teaspoon kosher salt or smoked sea salt
Prune Ketchup, for serving (recipe below)

Preheat the oven to 350°. In a spice grinder, combine the celery seeds, fennel seeds, peppercorns and star anise and grind to a powder.

In a large skillet, heat the oil. Add the onion, minced fennel, celery, garlic, Pimentón and the ground spices and cook over low heat, stirring occasionally, until the vegetables soften, about 8 minutes. Let cool to room temperature.

In a food processor, pulse the bacon until finely ground. In a large bowl, mix the bacon with the ground beef. Mix in the eggs and maple syrup followed by the vegetable mixture, bread crumbs, pistachios and salt.

Pat the meat mixture into two 9-by-4-inch loaves and set them on opposite sides of a large rimmed baking sheet. Bake for about 1 hour, or until an instant-read thermometer inserted in the center of each loaf registers 160°. Let rest for 10 minutes. Cut the meat loaf into thick slices and serve with the Prune Ketchup.

MAKE AHEAD: The baked meat loaf can be refrigerated for up to 3 days.


for PRUNE KETCHUP

makes 1 1/3 cups


1 cup pitted prunes
1 cup water
1/4 cup unsulfured molasses
1/4 cup sherry vinegar
2 tablespoons sugar
1 star anise pod
Salt and freshly ground pepper

In a medium saucepan, combine all of the ingredients and bring to a boil. Simmer over moderate heat until prunes are very soft, about 20 minutes. Discard the star anise pod. Puree the ketchup in a food processor. Transfer to a bowl and season with salt and pepper.


MAKE AHEAD: The prune ketchup can be refrigerated for up to 1 week.


courtesy of: Grant Achatz, "Comfort Food From a Rebel Chef," Food & Wine, December 2006

676. LAMB TENDERLOIN with FAVA BEANS, DATES, and SMOKED BACON

yields 6 servings


12 slices bacon
24 dates, pitted
2 cups grated parmesan cheese
2 cups blanched and peeled fava beans
1 Tablespoon butter
Salt and pepper to taste
12 lamb tenderloins
1 ounce olive oil

Preheat oven to 350?F. Cut each slice of bacon in half crosswise to yield 24 pieces. Stuff dates with parmesan cheese and then wrap the stuffed dates with bacon. Arrange wrapped dates on a sheet pan and roast in oven for 10 minutes.

In a sauté pan, gently heat the fava beans with butter and season with salt and pepper to taste.

Season lamb with salt and pepper. Heat a separate sauté pan with olive oil. Sear lamb on all sides and cook to desired temperature. Slice the lamb and serve over fava beans and dates.


courtesy of: Chef Geoff Gardner, Sel de la Terre, 255 State Street, Boston, Massachusetts 02109, (617) 720-1300

675. CHOCOLATE COVERED BACON

1 bag (12oz) of Semi-Sweet Chocolate morsels
1 1 lb. of uncooked bacon
Sprinkles (optional)

Cookware
Large skillet
Double boiler | medium sauce pan and smaller sauce pan (simulate double boiler)
Cooking tongs
Cooling rack | cookie sheet
Large plate and some paper towel (2 or 3 sheets)
Big Spoon

Remove Bacon from package. Heat large skillet on high. Add bacon strips to skillet. Turn bacon strips over as needed with tongs. Cook back until it’s reduced to about ¼ of its original size and appears to be crispy. Remove bacon from skillet and place it on a paper towel lined plate. While the bacon is cooling fill the double boiler or medium sauce pan with water and bring to a medium heat. Place double boiler top pan in double boiler bottom pan or put the small sauce pan in the medium sauce pan. Slowly add chocolate morsels into top pan and stir while morsels melt. Do this until all morels have been added. (Be sure to keep stirring to prevent the chocolate from burning.) Using your fingers or tongs carefully dip the bacon strips into the chocolate, if necessary use a spoon to spoon the melted chocolate over the bacon evenly coating it. Once coated lay strips on cooling rack or cookie sheet. (Optionally) Apply Sprinkles evenly on chocolate covered bacon while on cooling rack. It’s important to apply while the chocolate is still warm. This will allow the sprinkles to better adhere to the chocolate. Place cooling rack with bacon into the refrigerator for 15 minutes. Carefully remove bacon strips from the cooling rack and place into a container or place the strips directly into your mouth. Bring container with strips to work, school, or religious event.


courtesy of: Kevin's Tech Ramblings, Kevin, Southeastern Michigan

674. CHICKEN, BACON and MUSHROOM LASAGNA

1.5 kg chicken
1.25 kg mushrooms
300 grams bacon
1 pack 500gm pre cooked spinach lasagna
parmesan and cheddar cheese

Basic white sauce (Bechamel)
160 grams butter
100 grams sifted flour (plain)
1.7 liters milk
salt and pepper to taste

Melt butter in a heavy base saucepan and gradually add butter over a low heat. Stir to cook the flour a few minutes then slowly add the milk whisking all the time to aviod lumps. Season with a bay leaf S&P and maybe a splash of white wine and chopped parsley. (If you feel like being really decadent, use half milk, half cream in the sauce.)

Cook all the ingredients before combining them with the sauce and pasta. Cover the chicken with foil, cook in the oven with a good splash of white wine, bay leaf, fresh oregano and S&P. (You can add this liquid to your bechemal sauce for extra flavour.) Cook sliced mushrooms in a bit of butter and chopped parsley. Fry bacon till crisp.

To assemble the lasagna, cover the base of your dish with sauce, then a layer of lasagna sheets. Next a layer of chicken, mushrooms and bacon followed again by sauce and cheese. Keep alternating sauce, pasta and chicken layers till the dish is full. Always end with a layer of pasta topped with sauce and extra cheese. Top with chopped parsley. Place dish in the oven at 200deg for 30 min till pasta is cooked through.


courtesy of: Chef David Clarkson, ABC Southwest

673. BACON, EGG and CUCUMBER SALAD

serves 6


3 medium cucumbers--peeled, halved, seeded and cut into 1/2-inch dice
3 tablespoons white wine vinegar
3 tablespoons water
2 tablespoons unsalted butter
1 tablespoon sugar
Salt and freshly ground pepper
1 tablespoon olive oil
6 ounces sliced bacon
6 large eggs
2 tablespoons chopped parsley
Toasted country bread, for serving

In a medium saucepan, combine the cucumbers with the vinegar, water, butter and sugar and bring to a boil. Cover and simmer over moderately low heat for 5 minutes. Uncover and cook over moderate heat until the sauce thickens slightly and the cucumbers are crisp-tender, about 10 minutes. Season with salt and pepper and keep warm.

Heat the olive oil in a large skillet. Add the bacon and cook over moderate heat until crisp, about 8 minutes. Drain the bacon on paper towels. Fry the eggs in the same skillet until the yolks are soft but not runny. Transfer the eggs to a cutting board and coarsely chop them.

Gently stir the eggs into the cucumbers. Coarsely crumble in the bacon and toss gently. Spoon the salad onto plates, sprinkle with parsley and serve with the toast.


courtesy of: Taylor Fladgate, "The First Family of Port," Food & Wine, March 2002

672. BAKED STRIPED BASS with BACON

4 pieces of striped bass (approx 6-8 ounces)
1 cup of red onion sliced into 1" thick slices
8 pieces of thick-cut sliced bacon
8 tablespoons of butter
1 cup of sliced, fresh, baby-portabello mushrooms caps
1/4 tsp. of dried tarragon
Hungarian paprika
1 quart of golden ginger ale

Soak the striped bass overnight in golden ginger ale, before you prepare the dish rinse the bass and prepare as listed below. In a pan, cook bacon; save drippings. Crumble bacon; set aside. Cook mushrooms and onion in drippings till tender. Place striped bass in a baking dish. Combine mushrooms, onion, butter and tarragon. Spread on top of the bass; sprinkle with paprika. Bake at 350 degrees F for about 20 minutes or until fish flakes easily. Garnish the bass with bacon.

Note you can use any type of bass with this recipe (rock bass, small mouth, large mouth sea bass etc.)


courtesy of: Active Angler, Red Raven Press, LLC, 318 Elm Street, Windsor, Colorado 80550

671. COOKED GOOSE FULL OF BEANS

If you are utterly enraged by some unexpected atrocity that has blighted your day, what you need is someone or something to take it all out on. This cassoulet is just your dish: accompanied by a booming red wine, it will not tire, nor be easily offended, nor argue back.


Soak overnight:

1 1/2 pounds dried white beans.

The next day put them in a large saucepan and add:

1 large onion, studded with cloves
1/2 pound diced salt pork
1 teaspoon peppercorns
Thyme, bay leaf, garlic cloves.

Cover with fresh water and cook gently until they are almost soft (from 2-3 hours).

Meanwhile, remove from 1 roast goose the best cuts, such as drumsticks, thighs, pieces of breast and wing, etc. leave the skin on, and conserve the drippings.

Cook in the drippings:

1 pound lamb, cubed
1 pound bacon

When the beans are ready, place the pieces of goose, lamb, ham, and:

1 pound fresh garlic sausage

in thick slices in alternating layers in a large, deep earthenware casserole. Add enough of the liquid in which the beans have cooked (to which you add half a can of tomato paste) to come halfway up. Cook uncovered in a very slow oven, stirring two or three times, for 2-3 hours, when it is ready to serve.


courtesy of: The Eating-In-Bed Cookbook, by Barbara Ninde Byfield. MacMillan, 1962 / submitted by: David H. King MD and Cynthia Arrieu-King

670. CHEESE SOUFFLE with ROASTED ASPARAGUS and BACON

serves 4


1 cup low fat cottage cheese
Hellmann's light mayonnaise
2 tsp Dijon mustard
Four eggs yolks
1 cup shredded sharp cheddar cheese
4 stiffly beaten egg whites

In a food processor fitted with metal blade, process first four ingredients until smooth. Add cheese and process a few seconds more. Fold cheese mixture into stiffly beaten egg whites and pour into an oiled souffle dish. Bake 45 minutes at 350 F.

Roasted Asparagus: Buy the thinnest asparagus available. Wash and trim off tough ends. Spray or drizzle with olive oil. Sprinkle with kosher salt and freshly ground pepper. Wrap in aluminum foil and place on oven shelf next to souffle.

Roasted Bacon: Lay slices of peppered bacon side by side on baking pan and roast in oven with the souffle.


courtesy of: Big Sky Lodge Bed & Breakfast, Boone, North Carolina

669. SPICED PORTUGUESE-STYLE POT ROAST with BACON, ONIONS and WHITE WINE

serves 4 to 6


3 tablespoons unsalted butter
8 ounces hickory smoked bacon, cut into pieces about 1 inch long, 1/4 inch wide, and 1/4 inch thick
Kosher or sea salt
1 (3-4 lb.) Pot Roast, cut crosswise into 4 equal steaks
6 medium yellow onions, thinly sliced
12 large garlic cloves, thinly sliced
20 allspice berries
10 black peppercorns
1/4 teaspoon crushed red pepper flakes
1 bay leaf
3 cups dry white wine
1 cup water
2 tablespoons finely chopped fresh flat-leaf parsley
4 to 6 cups cooked white rice for serving

In a 5- or 6-quart flameproof casserole or Dutch oven with a tight-fitting lid, melt 2 tablespoons of the butter over medium heat. Stir in the bacon and reduce the heat to medium-low. Cook, stirring occasionally, until the bacon is crispy but still tender, about 10 minutes. Using a slotted spoon, transfer to a plate, leaving the bacon fat in the pot. Set the bacon aside.

Generously salt the steaks.

Raise the heat under the pot to medium-high and cook the steaks until nicely but not heavily browned on both sides, 3 to 4 minutes per side. Transfer to another plate and set aside.

Add the onions, garlic, and 1 teaspoon salt into the drippings in the pot and cook over medium-high heat, stirring regularly, until reduced in volume and slightly softened, 6 to 8 minutes. If the moisture from the onions has not deglazed the bottom of the pot, add 1/2 cup water and scrape to loosen any browned bits. Transfer the contents of the pot to a bowl and set aside; let the pot cool.

Preheat the oven to 350°F.

Rub the inside of the pot with the remaining 1 tablespoon butter. Distribute half of the onion mixture evenly across the bottom. Lay the meat in a single layer over the onions. Scatter the allspice berries, peppercorns, chili blend, bay leaf, and half of the reserved bacon over the meat. Distribute the remaining onion mixture over the meat, completely covering it. Scatter the remaining bacon over the top and pour the wine, water, and any onion and beef juices on the plates into the pot. Add more water to just cover the solids, if necessary.

Bring to a simmer and let bubble gently for 5 minutes. Cover, transfer to the oven, and cook for 20 minutes. Reduce the oven temperature to 250°F and continue cooking until the meat is very tender, 3 to 3 1/2 hours more. Adjust the oven temperature as needed to maintain a very gentle simmer.

Turn off the oven, uncover the pot, and let the stew rest in the oven for about 30 minutes to concentrate the flavors.

Divide the meat among wide, shallow bowls. Spoon over abundant amounts of onions and broth, garnish with the parsley and serve with the rice.


courtesy of: Lobel's of New York, (877) 783-4512, 1096 Madison Avenue, New York, New York 10028

668. LEMONY SOLE with GREEN OLIVES, BACON, and CAPERS

yields 4 servings


4 (6-ounce) grey sole fillets
1/2 cup all-purpose flour
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
2 tablespoons unsalted butter
1/4 cup chopped green olives
3 tablespoons drained capers
4 strips cooked bacon, crumbled
Beurre Blanc, recipe follows
1 tablespoon chopped flat-leaf parsley

Serving Suggestion: Jasmine rice

Dredge the fillets in the flour and season with salt and pepper. Preheat a large skillet over medium heat. Add the oil and butter and heat until hot. Add the fillets and cook, turning once, until just cooked through, about 4 minutes. Divide the fillets among warm plates.

Remove the skillet from the heat, add the olives, capers, and bacon, and stir, scraping up the browned bits from the bottom, until the mixture has warmed through. Add the beurre blanc and parsley and stir to combine. Spoon the sauce over the fillets and serve immediately with rice.

Beurre Blanc
1/4 cup white wine
1 shallot, finely chopped
1 tablespoon heavy cream
1/2 cup unsalted butter, cut into cubes and chilled
1 teaspoon fresh lemon juice
Kosher salt and freshly ground pepper

Combine the wine and shallot in a medium saucepan, bring to a boil, and cook until reduced by half. Add the cream and continue reducing until just thickened. Reduce the heat to low. While whisking constantly, add the butter, little by little, waiting for each addition to be incorporated before adding more, to make a smooth sauce. Whisk in the lemon juice and season with salt and pepper. Set aside in a warm area. (The sauce may break if it's too hot or too cold.)


courtesy of: Chef Sara Moulton, Sara's Secrets, "Simple Seafood"

667. BRAISED EGGPLANT with BACON and TOMATOES

yields 6 Servings


6 slices bacon
4 tomatoes
1 eggplant (up to)
2 cloves garlic
¼ teaspoon salt
1 dash pepper

Cut bacon strips in 2-inch sections. Peel and quarter tomatoes. Peel eggplant and cut in 1-inch cubes. Crush garlic. Place bacon in a cold pan; then heat and brown lightly. (Do not pour off fat.) Add garlic and stir-fry a few times. Add eggplant cubes; stir-fry gently to coat with bacon fat. Then reduce heat to medium and cook, covered, until eggplant begins to soften (about 5 minutes), stirring once or twice. Gently stir in tomatoes. Reduce heat to low and cook, covered, until eggplant is done (about 5 minutes more). Season with salt and pepper and serve.


courtesy of: The Thousand Recipe Chinese Cookbook, by Gloria Bley Miller

666. BACON DEVILED EGGS

makes 16 deviled eggs; 8 servings


3 slices bacon (3 oz.)
8 hard-cooked large eggs
1/3 cup mayonnaise
2 tablespoons thinly sliced green onions
1 teaspoon prepared mustard
Salt and pepper

In an 8- to 10-inch frying pan over medium-high heat, cook bacon, turning slices as needed, until browned on both sides and crisp. Transfer to paper towels to drain. When cool enough to handle, crumble bacon.

Cut each egg in half lengthwise; gently scoop out yolks and place in a bowl. Mash yolks with a fork, then stir in mayonnaise, green onions, mustard, and crumbled bacon until well blended. Add salt and pepper to taste.

Spoon or pipe about 1 tablespoon yolk mixture into the hollow of each egg-white half. Serve immediately or cover and chill up to 4 hours.


courtesy of: Tracy Keenan, Sacramento, California / Sunset, August 2004

665. SMOKED SALMON and CRISPY BACON SALAD

4 rashers bacon
selection of curly lettuce (lollo rosso, frisee etc...)
1/4 of a cucumber, cut in half lengthways and thinly sliced
6 radish, thinly sliced
1 sweet red pepper, thinly sliced into long strips
smoked salmon
3 spring onions, finely chopped
chives, left whole
handful of parsley, roughly chopped
black pepper

4 tbsp creme fraiche
Juice of 1 lemon
1 tsp lemon zest

Fry the rashers of bacon until good and crispy. Leave aside to cool.

Combine the creme fraiche, lemon juice and zest in a bowl - you may not need all the lemon juice so add a little at a time until it is as lemony as you like.

Arrange a bed of lettuce on the plates first, and then add the cucmber, radish and red pepper randomly on top. Then pleat or fold the pieces of salmon roughly and lay in the centre. Scatter over some parsley and the spring onions, garnish with the chives and a twist of black pepper. Serve with a dollop of lemon cream on the side.


courtesy of: The Happy Housewife, Oxfordshire, Great Britain

664. EGG NOODLES with TURKEY, BACON, and ROSEMARY

serves 4


1/4 pound sliced bacon, cut crosswise into 1/2-inch strips
1 pound turkey cutlets, cut into 1/2-by-1 1/2-inch strips
3/4 teaspoon salt
1/2 teaspoon fresh ground black pepper
10 ounces prewashed spinach
1/2 cup canned low-sodium chicken broth or homemade stock
3/4 teaspoon dried rosemary, crumbled
1/2 pound wide egg noodles
1 tablespoon butter, at room temperature

In a large frying pan, cook the bacon, stirring occasionally, until golden brown and just crisp, about 5 minutes. Remove and drain on paper towels. Pour off all but 2 tablespoons of the fat from the pan.

Heat the remaining bacon fat over moderately high heat. Sprinkle the turkey with 1/4 teaspoon each of the salt and pepper. Add the turkey to the pan, in two batches if necessary, and cook, stirring frequently, until golden brown and just cooked through, about 3 minutes. Transfer to a plate.

Remove any tough stems from the spinach. Add the broth, rosemary, and the remaining 1/2 teaspoon salt to the pan and bring to a simmer, stirring to dislodge any brown bits that cling to the bottom of the pan. Add the spinach and cook, stirring, just until wilted, 1 to 2 minutes.

In a large pot of boiling, salted water, cook the noodles until just done, about 3 minutes. Drain. Add the noodles, butter, and the remaining 1/4 teaspoon pepper to the frying pan and stir until the butter melts. Stir in the turkey with any accumulated juices and the bacon.


courtesy of: Yahoo! Food / Food & Wine

663. WARM FRISEE SALAD with FINGERLINGS and BACON

makes 6 servings


1 pound small fingerling potatoes, unpeeled
4 tablespoons extra-virgin olive oil, divided
1 teaspoon chopped fresh thyme
1 teaspoon salt

8 cups bite-size pieces frisée leaves (about 2 large heads)
4 cups bite-size pieces dandelion greens, tough center ribs and stems discarded
1 cup fresh Italian parsley leaves
3 tablespoons Sherry wine vinegar

12 ounces thick slices applewood-smoked bacon, cut into 1/2-inch pieces
1/4 cup sliced shallots

Preheat oven to 400°F. Toss potatoes with 2 tablespoons olive oil, thyme, and 1 teaspoon salt in medium bowl. Arrange potatoes in roasting pan; cover pan with foil. Roast until tender when pierced with fork, about 40 minutes. Cool 10 minutes. Cut potatoes in half lengthwise.

Meanwhile, toss frisée, dandelion leaves, and parsley in large bowl. Whisk vinegar and remaining 2 tablespoons olive oil in small bowl to blend.

Sauté bacon in heavy large skillet over medium-high heat until golden brown, about 5 minutes. Reduce heat to medium; add shallots and potatoes to skillet and sauté 2 minutes. Add vinegar mixture and swirl pan until heated through. Season to taste with salt and pepper. Pour bacon mixture over greens; toss to coat and serve.


courtesy of: Suzanne Goin, Bon Appétit, April 2006

662. COLD POTATO SALAD with GRILLED SWEET SLAB BACON

5 pounds fingerling potatoes
1 pint smoked paprika aioli (recipe follows)
1 bunch scallions, finely chopped
2 pounds slab bacon
About ¼ cup brown sugar
About ¼ cup honey

Cook fingerling potatoes in salted boiling water until tender. Drain and allow potatoes to cool. Split potatoes lengthwise and toss with paprika aioli and scallions. Refrigerate until potato salad is completely chilled. Slowly render slab bacon in a large roasting pan over medium heat. Halfway through rendering, coat slab with brown sugar and honey, and grill over medium heat to finish. Allow to cool. Slice bacon against the grain and layer slices on a large platter. Spoon the chilled potato over and serve.

Smoked Paprika Aioli

serves 10-15

12 large garlic cloves, minced or pressed
1 Tbs. lemon juice
3 egg yolks
2 tsp. coarse sea salt
2 cups extra-virgin olive oil
Smoked paprika to taste

All ingredients should be at room temperature. In a blender or food processor, place egg and chopped garlic. Whirl until garlic is smooth. With the motor running, add the oil in a slow stream, until the sauce is thick and emulsified. Add the lemon juice and salt. Season to taste with smoked paprika.


courtesy of: Todd English and Victor LaPlaca, Olives, New York, New York / Avalon Wine, 201 SW 2nd Street, Corvallis, Oregon 97333, 541-752-7418

661. RIGATONI with PEPPERS and BACON

makes 6 servings


10 ounces uncooked dried rigatoni
4 slices bacon, cut into 1-inch pieces
1 large (1 cup) red bell pepper, cut into strips
1 large (1 cup) yellow bell pepper, cut into strips
2/3 cup sliced onion
1 teaspoon finely chopped fresh garlic
1/4 cup small pitted ripe olives
1/2 pound (2 cups) mozzarella cheese, shredded
1/8 teaspoon ground red pepper
1/4 cup chopped fresh parsley

Cook rigatoni according to package directions. Drain.

Meanwhile, cook bacon in 12-inch skillet over medium-high heat until crisp. Remove bacon from pan; set aside. Drain pan drippings, reserving 1 tablespoon in skillet.

Add bell peppers, onion and garlic to reserved pan drippings in skillet. Cook over medium heat, stirring occasionally, until peppers are crisply tender. Add cooked rigatoni, bacon and all remaining ingredients except parsley. Continue cooking, stirring occasionally, until cheese is melted. Sprinkle with parsley.


courtesy of: Alpine Lace / Land O'Lakes, Inc. P.O. Box 64465, St. Paul, Minnesota 55164-0465

660. APRICOT, SPINACH and BACON SALAD

makes 4 servings


1 can black beans,(15 oz), rinsed and drained
1/2 cup chopped dried apricots
1/2 cup chopped bell pepper
2 tablespoons sliced green onion
1 tablespoon chopped cilantro
1 clove garlic, minced
1/4 cup apricot nectar
2 tablespoons extra virgin olive oil
2 tablespoons rice wine vinegar
1 teaspoon soy sauce
1 teaspoon grated gingerroot
4 cups fresh spinach
1 cup bacon, cooked and crumbled

In a large bowl, combine beans, apricots, bell pepper, green onion, cilantro and garlic. In a jar with tight-fitting lid, combine apricot nectar, olive oil, vinegar, soy sauce and gingerroot. Cover and shake well. Pour over bean mixture and toss to coat. Cover and refrigerate two to 24 hours. To serve: toss bean mixture with spinach and bacon.


courtesy of: Hormel Foods

659. OATMEAL BACON PANCAKES

yields 8 pancakes


4 oz. flour
1 oz. fine oatmeal
1 cup buttermilk or milk
1 each egg, beaten
8 each strips bacon

Sift the dry ingredients, then add the egg and enough milk or buttermilk to make a batter like thick cream. Fry the bacon rashers and drain, then make a large pancake, pouring the batter over the entire bottom of teh pan. Cook on one side, toss over, spread with a little mustard if liked, then add the bacon and fold over. Make the rest of the batter into pancakes the same way. Makes 4 very large pancakes or 8 small ones.


courtesy of: AZ Cake Recipes

658. BACON and OLIVE HOT APPETIZER

makes 4 servings


6 slices bacon, crumbled
1 1/2 cups shredded cheddar cheese
1 cup ripe olives, chopped
1 tablespoon curry
1/2 cup mayonnaise

Mix all ingredients. Toast bread on one side and cut in assorted shapes. Spread mixture on untoasted side. Broil until brown or freeze until ready to use.


courtesy of: John Morrell

657. LIVER and KIDNEY DUET, with BACON and CARROTS for cats

serves 1


1 chicken liver, finely chopped
1/2 lamb's kidney, finely chopped
2 strips of bacon, finely chopped
1 baby carrot, cooked
1 tbsp whole grain bread crumbs or oatmeal

Put the meat into boiling water for 3 minutes. Drain off the water, then blend the meat with the carrot and bread crumbs or oatmeal for a few seconds (leave some texture), or mash the mixture together with a fork. Cool until warm to the touch. Serve up with a sprig of parsley.


courtesy of: Lisa Violet's Cathouse

656. BACON-LARDED PUFFIN in MILK SAUCE

a.k.a. Mjólkursoðinn lundi


4 puffins
50 g smoked bacon
50 g butter
300 ml milk
300 ml water to taste salt

Puffins should be skinned or carefully plucked and singed. Remove the innards and discard. You can use the breasts alone, or cook the whole birds. Wash well in cold water and rub with salt, inside and out. If you are using whole birds, truss them. Lard the breasts with bacon fat. Brown the birds on all sides, and stuff them tightly into a cooking pot. Heat the milk and water and pour over the puffins. Bring to the boil and cook on low for 1-2 hours (test the birds for softness). Turn the birds occasionally. Remove from the cooking liquid and keep warm while you prepare the sauce.

The sauce:
30 g butter
4 tblsp flour
400-500 ml cooking liquid
to taste salt and pepper
as needed caramel/sauce colouring
to taste redcurrant jelly (optional)
to taste whipped cream

Melt the butter and stir the flour into it like you were making white sauce. Strain the cooking liquid and gradually add to the butter/flour mixture. Add colouring and spices to taste, and redcurrant jelly/cream, if using.
Serve with boiled and/or caramelized potatoes and lightly boiled vegetables, like carrots, peas and brussels sprouts.


courtesy of: Helga Sigurðardóttir's "Matur & Drykkur", Mál og Menning, Reykjavík, 1986 (1947) / Icelandic cooking, recipes and food culture

655. TORTELLINI with PORCINI, BACON, OLIVES, and MARJORAM

serves 4


1 1/8 pounds (500 g) meat-filled tortellini
10 ounces (250 g) fresh porcini (if need be substitute portobellos)
3 (75 g) ounces finely sliced bacon
About 20 Ligurian or other rather bitter black olives, pitted or not as you prefer
3 scallions
Marjoram
1/4 cup unsalted butter
Martini dry Vermouth
Broth
Salt & pepper to taste
Fresh marjoram leaves for garnishing

Trim the roots from the mushrooms, wipe the dirt off with a cloth, and slice them lengthwise.

Peel and slice the shallots. Heat the butter in a saucepan, and sauté the shallots until golden. Add the mushrooms, season the mixture with salt and pepper, sprinkle a little vermouth over it all, and continue cooking over a brisk flame until the alcohol has evaporated, then reduce the heat, cover, and simmer for 10-15 minutes, or until the mixture is fairly dry. Towards the end of the cooking, stir in a teaspoon of shredded fresh marjoram (1/8 of a teaspoon if you're suing dried) and the olives.

While the mushrooms are cooking, set a pot of water to boil for the tortellini. Next, chop the bacon and sauté it until the pieces are browned and crispy in a non-stick pan, then drain them on absorbent paper. Salt the water and cook the tortellini. Turn them into a bowl, season them with the mushroom sauce, and divvy them into individual bowls. Sprinkle the bacon over the tortellini, add the marjoram leaves, and serve.


courtesy of: Kyle Phillips, Italian Cuisine, About.com

654. BAKED CHICKEN and BACON-WRAPPED LADY APPLES

Makes 4 to 6 servings


8 thin slices bacon (from a 1/2-lb package)
12 lady apples (about 1 to 2 inches in diameter)
6 chicken thighs (2 lb; with skin and bones)
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup unfiltered apple cider
1/2 cup cider vinegar
2 sprigs fresh marjoram plus
2 teaspoons chopped fresh marjoram, or to taste
1 tablespoon cold unsalted butter

Put oven rack in middle position and preheat oven to 400°F.

Cook bacon in a 12-inch heavy skillet over moderate heat, turning over once, until edges are lightly browned but bacon is still flexible (it will continue to cook in oven), 6 to 8 minutes total. Transfer to paper towels to drain, reserving fat in skillet.

While bacon cooks, core apples, if desired, from bottom, with pointed end of a vegetable peeler or a paring knife, leaving stems intact. Wrap a slice of bacon around each of 8 apples, securing ends of bacon by piercing with stem or using half a wooden pick.

Brush a 3-quart (13- by 9-inch) shallow baking dish with some bacon fat, then add apples to dish and bake, uncovered, 10 minutes.

Meanwhile, pat chicken dry and sprinkle with salt and pepper. Heat bacon fat in skillet over moderately high heat until hot but not smoking, then cook chicken, turning over once, until browned, about 8 minutes total. Transfer chicken with tongs to baking dish, rearranging some of apples so that chicken fits in bottom of dish, and bake, uncovered, 5 minutes.

While chicken bakes, pour off fat from skillet and add cider, vinegar, and marjoram sprigs to skillet. Boil, stirring and scraping up brown bits, until reduced by half (about 3/4 cup), about 5 minutes. Pour sauce through a fine-mesh sieve into a measuring cup, pressing on and then discarding solids. Add butter and chopped marjoram to sauce, stirring until butter is melted. Pour sauce over chicken and apples and continue to bake, uncovered, until chicken is cooked through and apples are tender, about 20 minutes more.


courtesy of: Gourmet, September 2006

653. BACON-WRAPPED GRILLED DEER TENDERLOIN

makes four servings

2 pounds deer tenderloin, cut into ½-inch slices
1/3 cup honey
1 tablespoon liquid smoke flavoring
2 tablespoons seasoning salt
2 tablespoons soy sauce
Pinch cayenne pepper or dash Tabasco
½ cup pickled jalapeno peppers, or substitute sliced fresh jalapeno pepper
4 ounces cream cheese
½ pound partially cooked bacon strips, cut in half
12 to 16 pineapple chunks, about 1-inch squares
8 to 10 wooden skewers, soaked in water for 30 minutes

Lightly pound meat into ¼-inch thick medallions. In a bowl, combine honey and next next ingredients. Add meat, toss to coat, cover and refrigerate for 6 to 8 hours. Spread meat on a flat surface. For each piece, place two to three jalapenos and about 1 teaspoon of cream cheese on the middle. Roll meat snugly, wrap with ½ slice bacon and secure with skewer. Alternate two pieces rolled meat and two pineapple chunks on each skewer. Place skewers over white-hot coals and grill two to four minutes per side or to desired doneness.

NOTE: This recipe works well with tenderloins or backstraps. Don't pulverize the meat into oblivion. A light pounding until the meat is of even thickness, about ¼-inch, will suffice. If you're sensitive to salt, reduce the seasoning salt by half.

courtesy of: Rob Robertson, Madison, Mississippi / ESPN Outdoors

652. SAUTEED MUSHROOM BUTTER and BACON TEA SANDWICHES

makes 2 dozen


1 cup (2 sticks) unsalted butter, softened
1 tablespoon olive oil
1 pound shiitake mushrooms, cleaned, tough ends of stems removed, diced
Coarse salt and freshly ground pepper
1/4 cup Madeira or sherry
24 thin slices whole-wheat bread
1 1/2 pounds bacon (about 24 slices), cooked
1 bunch arugula, cleaned and trimmed

In a large skillet over medium heat, heat 2 tablespoons butter and the oil. Add mushrooms, and season with salt and pepper; sauté until mushrooms begin to soften and juices evaporate, about 8 minutes. Add Madeira, and remove from heat; deglaze pan, stirring with a wooden spoon until liquid has evaporated. Let cool, and place in the bowl of a food processor fitted with the metal blade. Add remaining butter; pulse until mushrooms are finely chopped, about 1 minute.

Thinly spread two slices of bread with mushroom butter; cover one slice with a single layer each of bacon and arugula, and top with other bread slice. Use a serrated knife to trim crusts and cut in half diagonally into two triangles. Cover with damp paper towels until ready to serve. Repeat with remaining ingredients.


courtesy of: Martha Stewart Living

651. BACON and HAZELNUT LEEKS

makes 4 servings


4 medium leeks
4 tablespoons coarsely chopped hazelnuts
4-6 strips bacon, cut into pieces
1 tablespoon white wine vinegar
1 cup heavy cream
salt and pepper

Bring a large pot of salted water to a boil. Trim all but an inch of green from the leeks. Wash them thoroughly, tie them in a bunch with string, and plunge them into the boiling water. Cook until tender when pierced with a fork, about 20 minutes. Drain and quickly rinse in cold water to stop the cooking. Drain, remove the string, pat dry, and keep warm.

Meanwhile, toast the hazelnuts in a dry frying pan; set aside. In the same pan, fry the bacon until crisp; set aside. Deglaze the pan with the vinegar, scraping up any good stick-to-the-pan bits. Pour in the cream and boil for a minute or so to reduce to sauce consistency. Season with salt and pepper. Stir in the bacon and nuts.

Place 1 leek on each serving plate, spoon around the sauce, and serve hot.


courtesy of: French Food at Home, by Laura Calder. Morrow Cookbooks, July 2005

650. CREAM OF STILTON and BACON SOUP

serves 6


2 starchy potatoes
1 1/2 cups milk
8 slices of bacon
4 oz. blue Stilton cheese
2 cups light cream
salt and pepper

Broil or steam the potatoes. Drain, then transfer to a pan with the milk and blend. Broil the bacon lightly. Crumble the Stilton over the potatoes and gently stir it in. When the cheese has melted, add the cream and the salt and pepper. Bring to a boil, then remove from the heat. Cut the bacon into small pieces and place in the bottom of the bowls or in the soup tureen. Serve immediately.

NOTE: You can use any other blue cheese instead of the Stilton. Before serving, add a dash of sherry or port.


courtesy of: Cooking with Friends, by Trish Deseine and Marie-Pierre Morel. Silverback Books, September 2003

649. RUBY RAISIN MINCEMEAT and BACON TART

serves 8


FILLING:
5 thick bacon slices (5 oz. uncooked), coarsely chopped
1 cup (about 4 oz.) coarsely chopped mixed dried fruit, loosely packed (see NOTE)
3 tablespoons dried cranberries
2 tablespoons golden raisins
2 tablespoons firmly packed dark or light brown sugar
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
2-3 tablespoons brandy
1/2 cup fresh orange juice

CRUST:
1 1/4 cup all-purpose flour
1/2 teaspoon salt
6 tablespoons frozen unsalted butter
2 tablespoons frozen lard or shortening (see NOTE)
4 tablespoons or more ice water
1 tablespoon granulated sugar

TO MAKE THE FILLING: In a 1-quart saucepan, combine the bacon, mixed dried fruit, cranberries, raisins, brown sugar, lemon zest, orange zest, nutmeg, allspice, brandy, and orange juice. Bring to a simmer over medium heat. Simmer, stirring frequently, until the liquid is reduced and thickened but the mixture is still moist and juicy, 3 to 4 minutes. Let cool.

TO MAKE THE CRUST: In a medium bowl, whisk together the flour and salt. (If time permits, chill the bowl and flour mixture for 30 minutes before using). Using the large holes of the grater, grate the frozen butter and lard into the flour mixture. (The frozen fat is easier to incorporate into the dry ingredients and remains cold for a flakier crust.) Using a pastry blender, 2 knives, or your fingertips, work the mixture together until it is crumbly. Sprinkle in the ice water, beginning with 3 tablespoons, and mix until the dough holds together when pressed. Shape into a disk, wrap in plastic wrap, and chill for 1 hour.

Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.

Place the dough on a lightly floured surface and roll it into a 12-inch circle. (It doesn't have to be perfect). Spread the filling on the dough, leaving a 1 1/2-inch border. With moistened fingers, fold the uncovered dough up and over the filling to create pleats. Lightly press the pleats together. Dip a pastry brush in water, moisten the edges of the crust, and sprinkle with the granulated sugar.

Bake until the crust is golden, about 30 minutes. (If the fruit begins to brown, cover it with aluminum foil). Slip the parchment paper and tart onto a wire rack to cool. Serve warm or at room temperature.

NOTE: Prepackaged mixed dried fruit is available in supermarkets. A premium brand typically comes in an 8-ounce package containing pitted prunes, dried apples, apricots, peaches, and pears.

NOTE: Lard is made from rendered and clarified pork fat. It has the consistency of vegetable shortening and creates tender, flaky pastries. It is readily available in supermarkets in 1-pound packages. When tightly wrapped, lard will keep for up to 6 months at room temperature and even longer when chilled.


courtesy of: Everything Tastes Better With Bacon, by Sara Perry. San Francisco: Chronicle Books, 2002, pp. 122-123

648. TARO ROOT CAKE with SCALLOPS, MUSHROOMS, SHRIMP and BACON

a.k.a. Woo Tul Gow

makes one 8-inch cake, about 48 slices

Note: Wear rubber gloves when handling taro, as some people can have an allergic reaction to touching it. Also use rice flour, not glutinous flour!


1/4 cup Chinese dried scallops (gown yu chee), about 1 ounce
8 Chinese dried mushrooms
1/4 cup Chinese dried shrimp, about 1 ounce
6 ounces Chinese Bacon (lop-yok), store bought or homemade
1 large taro root, about 2 1/4 pounds
1 1/2 teaspoons salt
2 cups rice flour
vegetable oil, for pan-frying
oyster-flavored sauce

In a small bowl, soak the scallops in 1/3 cup cold water for about 2 hours, or until softened. Drain, reserving the soaking liquid. Remove and discard the small hard knob from the side of the scallops. Finely shred the scallops.

Meanwhile, in a medium bowl, soak the mushrooms in 1/2 cup cold water 30 minutes, or until softened. Drain and squeeze dry, reserving the soaking liquid. Cut off and discard stems and mince the caps. In a small bowl, soak the dried shrimp in 1/3 cup cold water for 30 minutes, or until softened. Drain, reserving soaking liquid. Finely chop shrimp and set aside.

Cut the bacon into 3 equal pieces and place in a 9-inch shallow heatproof dish. Bring water to a boil over high heat in a covered steamer large enough to fit the dish without touching the sides of the steamer. Carefully place the dish in the steamer, cover, reduce heat to medium, and steam 15 to 20 minutes, or just until bacon is softened and there are juices in the dish. Check the water level from time to time and replenish, if necessary, with boiling water. Carefully remove the dish from the steamer and set aside to cool.

Meanwhile, wearing rubber gloves, peel taro root and cut into 1/2-inch cubes to make about 7 cups. In a 4-quart saucepan, combine the taro root, 1 teaspoon salt, and about 1 1/2 quarts cold water, and bring to a boil over high heat. Reduce heat to low, cover, and simmer 15 to 20 minutes, or until taro has turned a pale lavender color and is just tender when pierced with a knife.

Remove the bacon from its dish and reserve the juices in the dish. Cut off and discard the rind and thick layer of fat underneath. Cut the remaining meat into paper-thin slices and then finely chop. In a 14-inch flat-bottomed wok or skillet, stir-fry the chopped bacon over medium heat for 2 to 3 minutes, or until meat releases fat and just begins to brown. Add the minced mushrooms and shrimp, and stir-fry 2 to 3 minutes. Stir in pan juices from the bacon and remove from heat.

Drain the taro in a colander, reserving the cooking liquid. Return the taro to the saucepan, add the bacon and mushroom mixture, and stir to combine. In a large bowl, combine the rice flour and the reserved mushroom, scallop, and shrimp soaking liquids, stirring until smooth. Stir in 1 cup of the reserved hot taro broth. Pour this batter over the taro mixture in the saucepan. Add the remaining 1/2 teaspoon salt and stir until combined. Consistency will resemble that of thick rice pudding. Pour the mixture into a heatproof 8-inch round, 3- to 4-inch-deep, straight-sided bowl, such as a soufflé dish.

Bring water to a boil over high heat in a covered steamer large enough to fit the dish without touching the sides of the steamer. Carefully place the dish into the steamer, cover, reduce heat to medium-low, and steam 1 hour, or just until cake is set and is firm to the touch. Check the water level and replenish, if necessary, with boiling water. Carefully remove the bowl from the steamer and cool on a rack about 1 hour. Cover and refrigerate at least 3 to 4 hours.

Run a knife along the edge of the cake to loosen sides. Place a cake rack over the bowl and invert to unmold. Flip the cake right-side up onto a cutting board. Wrap the cake in plastic wrap and refrigerate until ready to use.

When ready to eat, cut the cake into quarters. Cut each quarter crosswise, not into wedges, but into two 2-inch-wide strips. Cut each strip crosswise into scant 1/2-inch-thick slices. This is the typical way of slicing a cake Chinese style.

Heat a 14-inch flat-bottomed wok or skillet, over medium heat until hot but not smoking. Add just enough vegetable oil to barely coat the wok. Add the taro cake slices in batches and cook for 2 to 3 minutes per side, until golden brown. Serve immediately with oyster sauce.


courtesy of: Wisdom of the Chinese Kitchen, by Grace Young. Simon & Schuster, May 1999

647. YAMS with PECAN, MARSHMALLOW and BACON STREUSEL

serves 6


unsalted butter to grease baking dish
6 large yams or sweet potatoes, scrubbed and pricked with a fork
6 tablespoons unsalted butter, at room temperature
1/3 cup firmly-packed light brown sugar
1/3 cup flour
1/8 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup coarsely chopped pecans, lightly toasted
1 cup miniature marshmallows
6 slices bacon, cooked until very crisp, blotted on paper towels and crumbled

Preheat your oven to 400 degrees F. Butter a 10-inch round Pyrex pie plate or a shallow 6-cup casserole.

Bake the yams until a knife inserted in the centers goes in easily, about 45-50 minutes. Remove the yams from the oven; cut them in half lengthwise, remove the flesh, and mash. Transfer the mashed yams to the prepared baking dish.

While the yams are baking, cut the 6 tablespoons butter, brown sugar, and flour together in a large bowl using two knives until the mixture is crumbly. In another bowl, blend the cinnamon, salt, pecans, marshmallows, and bacon; toss gently with the butter-sugar mixture. Sprinkle the topping over the mashed potatoes; then put the dish, uncovered, in the oven and bake until the topping is bubbly and brown, about 20 minutes. Remove from the oven and serve.


courtesy of: Seduced by Bacon, by Joanna Pruess and Bob Lape. Guilford, Connecticut: The Lyons Press, 2006, p. 157

646. GRILLED CHEESE with APPLE and BACON

serves 4

4 slices bacon

4 thick slices whole-wheat sandwich bread

8 ounces cheddar cheese, sliced

1 large red apple, quartered, cored, and sliced crosswise

Preheat oven to 350 degrees. Place bacon on a rimmed baking sheet (lined with parchment paper for easy cleanup); bake until crisp, 6 to 8 minutes per side. Drain on paper towels; tear each slice into quarters.

Place bread on clean baking sheet. Top with cheese, apple, and bacon. Bake until cheese has melted, 10 to 12 minutes.


courtesy of: Everyday Food, PBS

645. EDAMAME CORN CHOWDER with BACON

serves 4


3 slices bacon (4 oz.), cut crosswise into 1/2-inch strips
1 medium onion, chopped
2 cans (14.5 oz. each) reduced-sodium chicken broth
1 red potato (6 oz.), scrubbed and cut into 1/2-inch cubes
1/2 teaspoon dried Italian seasoning
2 cups frozen shelled edamame
1 can (15-oz.) creamed corn
1/2 cup half-and-half
coarse salt and ground pepper

In a large saucepan, cook bacon over medium heat until browned and crisp, 5 to 6 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 tablespoon fat from pan.

Add onion, and cook, stirring occasionally until soft, 4 to 5 minutes. Add broth, potato, and Italian seasoning. Simmer until potato is just tender, about 8 minutes.

Stir in edamame, creamed corn, and half-and-half; season with salt and pepper. Simmer until edamame are tender, about 8 minutes. Serve chowder sprinkled with crumbled bacon.


courtesy of: Everyday Food, PBS

644. GERMAN BAUERNBRATWURST, BACON and SAUSAGE RAVIOLI

a.k.a. Maultaschen

makes 4 servings


Dough:
2 3/4 cups flour
4 eggs
salt

Filling:
1 tablespoon butter
6 strips medium-lean bacon, cut into cubes
3 medium onions, diced
1/4 lb fresh sausage meat (preferably from sweet Italian sausage)
1 hard roll, without crust, and best when stale
1/2 lb cooked spinach
1/2 lb ground meat or lightly smoked farm sausage
1 c Bauernbratwurst or leftover roast, stew meat, etc., diced
3 eggs
3-4 tablespoons chopped fresh parsley
salt and freshly ground black pepper
grated nutmeg
1 egg
3 tablespoons canned milk


Dough: Combine the flour, eggs, and salt in a bowl and mix to make a pasta dough. Then add a little water and knead until it has a firm but elastic consistency.

Filling: Melt the butter in a skillet and fry the bacon with the onions until both are quite translucent. Combine the bacon mixture with the sausage meat. Moisten the hard roll in water, press dry, and put through the meat grinder (better than the food mill or food processor), along with the bacon mixture, cooked spinach, ground meat or smoked farm sausage, leftover roast, etc. Then fold in the eggs, parsley, and seasonings; mix together. The filling should be very spicy indeed.

Assembly: On a board that has been sprinkled with flour, roll out the dough into rectangular sheets (about twice as wide as you want your 'Maultaschen' to be). Take a tablespoon measure and put little dabs of filling at equally spaced 3-inch intervals all down the middle of one side of the sheet of dough. Mix together the egg and canned milk and apply it to the spaces in between, the outer edge and the fold line. Fold the plain half of the sheet of dough over to cover the filling, press down firmly on the spaces around the little packets of filling, and use a pastry wheel or knife to separate the packets into 3-inch square or diamond-shaped 'Maultaschen'. The process is similar to making ravioli. Cook thoroughly in beef stock or boiling salted water for about 10 to 15 minutes, depending upon the size of the 'Maultaschen'. They'll bob up to the surface when they're done; remove them with a slotted spoon and allow to drain.

Serving suggestions: Cut an onion or two into half-rings, fry in butter until golden brown and empty the contents of the skillet over the 'Maultaschen' on the serving dish. Serve with slippery potato salad or a mixed green salad.

Swabian Won Ton Soup: Serve a couple of 'Maultaschen' in a bowl of hearty beef broth; garnish liberally with finely chopped onion.

Swabian Fried Won Tons: Allow the boiled 'Maultaschen' to cool, then cut into strips. Sauté in a skillet until crisp on the outside. Serve with potato salad.

Maultaschen Croque Monsieur: Arrange several portions in an ovenproof casserole, cover with boiled ham and a couple of slices of cheese, and heat in the oven until the cheese reaches the desired consistency. Serve with green salad.


courtesy of: The Cuisines of Germany, by Horst Scharfenberg. New York: Simon & Schuster/Poseidon Press, 1989

643. FIRE ROASTED VIDALIA ONION HALVES with BACON

serves 8


8 Vidalia or other sweet onions, peeled and cut in half crosswise
olive oil
balsamic vinegar
salt and freshly ground black pepper
2 strips bacon, cut into 16 pieces

Place each onion half, cut side up, on a 10-inch square of heavy-duty aluminum foil. Drizzle with olive oil and vinegar. Sprinkle with salt and pepper. Turn onions cut side down; pat a piece of bacon onto the side of each one. Fold foil into neat packets.

Heat grill to medium hot. Place foil packets on grill; cook 20 to 30 minutes (if grill becomes too hot, move onions to a cooler area), until tender and slightly charred. Let onions cool in packets for 15 minutes.

Remove foil, reserving juices. Serve onions warm or at room temperature; drizzle reserved juices over the tops.


courtesy of: Martha Stewart Living, 1996

642. CRISPY-TOPPED BAKED BEANS with BACON

makes up to 6 servings


6 slices bacon, chopped
1 cup plain bread crumbs
4 scallions, thinly sliced
coarse freshly ground black pepper, to taste
2 cans (15 oz. each) barbecued black beans

Preheat oven to 425F.

In a medium skillet over medium-high heat, brown bacon but do not fully crisp. Remove the skillet from heat and toss bread crumbs in with the bacon and drippings. Add scallions and season with cracked pepper.

Add barbecued beans or extra spicy beans to a shallow casserole dish. Top with bread crumb mixture and bake 15 minutes or until top is crispy and beans are bubbly.


courtesy of: 30 Minute Meals 2, by Rachael Ray. New York, New York: Lake Isle Press, 2003, p. 71

641. PORK CHOPS with MAPLE BACON and CHEESE

serves 2


4 strips raw maple bacon
2 boneless center loin pork chops
2 slices Swiss, Provolone, or Mozzarella cheese
salt and pepper - to sprinkle
2 tablespoons olive oil
1/4 cup butter
1 tablespoon crushed garlic
salt and pepper - to taste
1 teaspoon parsley flakes
1 cup frozen peas

Place a strip of bacon in the middle of each pork chop. Place a slice of cheese on top. Fold over the chops and wrap a piece of maple bacon around each. Secure with a toothpick pierced through the middle. Sprinkle with salt and pepper. Coat a small baking dish with olive oil and lay chops on top. Bake in 375 degree oven for 30 minutes. Combine butter, garlic, salt and pepper, and parsley; melt in microwave. Remove chops from oven, pour peas into baking dish, pour butter mixture over all. Return to oven for 10 minutes.


courtesy of: Amanda Enyaeire / Robbie's Recipe Collection

640. CHINESE DAN-BIN

1 slice bacon
1 egg, beaten
1 (6 inch) corn tortilla
1/4 cup sweet corn kernels
1 tablespoon salsa

Fry the slice of bacon in a skillet over medium-high heat. Set aside. Reduce the heat to medium. Pour the egg into the skillet, and sprinkle with corn. Cook for less than 10 seconds.

Lay the tortilla over the whole egg. After the egg is firm and attached to the tortilla, flip over, and lay the bacon on top. Put salsa over the bacon, and wrap. Remove from the skillet, cut into small pieces and serve hot.


courtesy of: WCKG Chicago FM Talk Radio

639. CLAMS CASINO

makes 4 to 6 servings


8 slices bacon, chopped fine
1 cup chopped onion
2 large garlic cloves, minced
2 tablespoons olive oil
1 cup finely diced red bell pepper
1 cup finely diced green bell pepper
1/2 teaspoon dried oregano, crumbled
2 teaspoons wine vinegar
2 tablespoons freshly grated Parmesan
Salt and freshly ground black pepper
24 cherrystone clams, shucked and the bottom shells reserved
Coarse salt, for filling the pan and platter

In a heavy skillet cook the bacon over moderate heat, stirring, until it begins to brown but is not crisp, transfer it with a slotted spoon to paper towels to drain, and discard the fat from the skillet.

In the skillet, wiped clean, cook the onion and the garlic in the oil over moderately low heat until they are softened, add the bell peppers and the oregano, and cook the mixture, stirring, until the bell peppers are crisp-tender. Transfer the mixture to a small bowl and stir in the bacon, the vinegar, the Parmesan, and salt and black pepper to taste. The bell pepper mixture may be made 1 day in advance and kept covered and chilled.

Arrange the clams in the reserved shells in a jelly-roll pan filled with some of the coarse salt (to balance the shells), divide the bell pepper mixture among them, and bake the clams in a preheated 400*F (204*C) oven for 12 to 15 minutes, or until they are just cooked through. Arrange the clams on a platter filled with more of the coarse salt.



courtesy of: Gourmet Magazine

638. BACON JACK CHICKEN SANDWICH

makes 4 servings


8 slices bacon
4 skinless, boneless chicken breast halves
2 teaspoons poultry seasoning
4 slices pepperjack cheese
4 hamburger buns, split
4 leaves of lettuce
4 slices tomato
1/2 cup thinly sliced onions
12 slices dill pickle

Preheat a grill for medium heat. While the grill preheats, place the bacon in a large skillet over medium-high heat. Cook until browned on both sides. Remove from the pan, and drain on paper towels. Rub the poultry seasoning onto the chicken pieces, and place them on the grill. Cook for about 6 minutes per side, or until no longer pink in the center. Top each piece of chicken with 2 slices of bacon and 1 slice of pepperjack cheese. Grill for 2 to 3 more minutes to melt the cheese. Place each piece of chicken on a bun, and top with lettuce, tomato, onion and pickle slices before serving with your favorite condiments.


courtesy of: Statesman Journal, 280 Church Street NE, Salem, Oregon 97301