1047. MACADAMIA NUT, BACON and CHICKEN STUFFING

1 3 pound chicken
1/2 cup macadamia nuts, chopped
1/3 cup milk
2 bacon strips, chopped
2 1/2 cups fresh bread crumbs
1 onion, grated
1 clove garlic, crushed
1 egg beaten
salt and pepper
1/4 teaspoon mixed spice
1/4 teaspoon oregano

Place nuts in moderate oven until golden brown. Combine bacon, bread crumbs, onion, garlic and spices with the macadamia nuts and bind together with egg and milk. Wash chicken, drain, dry the outside thoroughly with paper towels. There are two sections that can be stuffed; the top neck section and the inside of the bird. After doing these, either stitch up cavity vents or pin with poultry pins. Rub chicken with oil and bake in a preheated oven for 1 1/2 to 2 hours, basting frequently. This can be eaten hot or cold. This stuffing is delicious for turkey. Depending on size, double or triple quantities.


courtesy of: Nikibone.com

1046. PORK and BACON TERRINE with LEEKS and ASPARAGUS

serves 6


vegetable oil
8oz streaky bacon
2lb pork mince or good quality pork sausages
10 sage leaves, chopped
small bunch parsley, chopped
3oz pistachio nuts, peeled
seasoning
1 egg, if needed
3 medium sized leeks, cut into quarters along their length and blanched
6 asparagus spears, blanched

Preheat the oven to 350F. Brush your loaf tin or terrine with oil and line with streaky bacon, leaving about 2 inches hanging over the sides of the tin. Tip the mince into a bowl. If you are using sausages, squeeze the meat from its casings. Add the sage, parsley and pistachio nuts and mix well. Add plenty of seasoning. If you are using pork mince, you may need to add an egg, as this will help to hold the mixture together. Layer the mixture with the leeks and asparagus, finishing with a layer of mince. Press down really well. Fold over the bacon and cover with tin foil. Place in a bain marie and cook for 50-60 minutes. When it is done, the mixture will have shrunk slightly from the sides. Press and place in the fridge to go cold. Turn out of the tin and serve cut into slices.


courtesy of: James Martin, Housecall, BBC-UK Food

1045. BACON-FRIED PIKE

pike fillets
bacon
pepper

Fillet the pike. Place several strips of bacon in a frying pan and sizzle until done (but not crisp). Add pike fillets and fry until golden brown, turning them over once. Add pepper to taste. If you prefer, remove fried bacon strips before adding fish and let fish fry in bacon fat.


courtesy of: The Fishing Network

1044. COURGETTE, BACON and BRIE GRATIN

serves 4


3 tablespoons olive oil
600 grams courgettes, sliced on the diagonal
4 rashers of smoked back bacon, chopped
1 onion, chopped
1 small garlic clove, crushed
200 grams risotto rice
150ml dry white wine
850ml hot vegetable stock made with bouillon powder
160 grams pack blue or plain brie

Heat 2 tablespoons of the oil in a large heavy saucepan, tip in the courgettes and fry for 10-12 minutes until tinged golden. Remove with a slotted spoon and set aside.

Heat the remaining oil in the pan and add the bacon, onion and garlic. Cook over a low heat for about 6-8 minutes or until softened and lightly golden. Tip in the rice and stir until the grains start to pop.

Pour in the wine and stand back while it sizzles and absorbs into the rice. Stir well, then pour in about one third of the hot stock and increase the heat to moderate. Cook, stirring frequently, until the stock is absorbed. Repeat with the remaining stock, in two batches. This should take about 20 minutes, and the rice should be tender.

Preheat the grill on its highest setting. Remove the rice from the heat, gently fold in the courgettes and season to taste. Tip everything into a big flameproof dish. Slice the brie and lay on top of the rice. Put the dish under the hot grill for 3-4 minutes until the brie is bubbling.


courtesy of: Good Food magazine, August 2003

1043. TURKEY BURGER stuffed with CRISPY BACON and CARAWAY HAVARTI

1 lb ground turkey
3 thick slices of bacon, cooked then crumbled
3 oz havarti, shredded or in small cubes
1/8 cup fresh parsley, chopped
2 tablespoons worchestershire sauce
kosher salt and freshly cracked black pepper

Add the crumbled bacon, shredded havarti, and chopped parsley to a bowl. Mix to combine. Set aside.

In a separate mixing bowl add the ground turkey, worchestershire, and a pinch of kosher salt and freshly cracked black pepper. Mix gently just until the worchestershire has been worked in. Try not to over mix the meat, this will lead to a tougher burger.

Separate the seasoned meat into three equal portions. Take one portion of the meat in your hand. Flatten the meat out into a patty and pressing into the center of the patty to form a dip. Place 1/3 of the cheese/bacon mixture into the dip in the patty. Work the edges around the stuffing up and over until the stuffing is completely encased in turkey. Try to work it into a flattened patty, avoiding a meatball-esque burger. Repeat this process two more times with the rest of the meat and fillings. Season the outside of the stuffed burgers lightly with salt and pepper. Grill the burgers over direct medium-high heat for about 4-5 minutes per side or until the patty is just cooked through. Allow the burgers to rest for a couple minutes before diving in. These burgers are great topped with sauteed red cabbage, mache, and dijon vinaigrette. Enjoy!


courtesy of: Amanda & Tyler, What We're Eating

1042. POACHED EGG with LOBSTER, SPINACH, BACON and HOLLANDAISE SAUCE on TOASTED CHALLAH BREAD

serves: 4-5


1 egg yolk
2 oz Pinot Grigio vinegar, reduced by 1/4 and cooled
Sea salt
3/4 lbs salted butter, clarified
1 large lobster tail (New Zealand or Florida)
1 thick slice challah bread, cut with large ring mold
Butter for toasting
Oil for toasting
1 cup picked baby spinach
1 cup picked mache
10 slices of bacon
1 whole poached egg
4 white peppercorns
1/4 cup chopped chives
Black pepper

Hollandaise: In food processor, add egg yolk and reduction. Add salt to taste then slowly drizzle clarified butter until thick. Loosen with warm water if needed. Set aside at room temperature.

Lobster and Greens: Season lobster tails and grill on both sides. Remove from shell and slice lengthwise into half-inch thick slices. In pan, toast challah with butter and oil until golden. Lightly sauté spinach and mache. Season and set aside.

Bacon: Lay bacon flat on baking mat. Overlapping, place sheet pan on top; weigh down with ovenproof item. Bake at 375 degrees until crispy. Allow to cool. To fit challah, punch out bacon with ring mold. Cut one long strip or triangle for garnish.

To plate: Using mold, fill bacon over toast adding one layer of lobster then greens. Make small hole in center of greens to place warm poached egg. Top with hollandaise, peppercorns, chives and pepper. Lay bacon strip (or triangle) on top.


courtesy of: Lisa Fernandes, Top Chef, Season 4

1041. JERUSALEM ARTICHOKE and HAZELNUT SOUP with CRISPY BACON

serves 4

500 grams Jerusalem artichokes, scrubbed and sliced
1 large onion, sliced
1 table spoon olive oil
2 cloves garlic, crushed
2 sticks of celery, washed and sliced
900 mls chicken stock
100 mls single cream
6 rashers bacon
100 grams hazelnuts, toasted and ground

Gently fry the onions with the celery for 5 minutes. Add the garlic and artichokes for 30 seconds. Add the stock, bring to the boil and then simmer for around 20 minutes. Meanwhile, grill the bacon until really crispy and chop into pieces. Blend until smooth, then stir in the hazelnuts and cream. Top each serving with some of the crispy bacon pieces, and a swirl of olive oil and cream if you remember.


courtesy of: Helen Graves, Food Stories, December 21st, 2007

1040. PENNE with RADICCHIO, SPINACH and BACON

makes 6 servings


1 whole head of garlic (with about 12 to 14 cloves)
6 teaspoons olive oil, divided
1 pound penne
8 ounces bacon (about 8 slices), cut crosswise into 1/3-inch-wide strips
1 large onion, chopped (about 2 cups)
1 cup low-salt chicken broth
6 cups (packed) coarsely torn Treviso, Chioggia, or Tardivo radicchio leaves (from about 2 medium heads)
3 cups (packed) baby spinach leaves, torn in half (about 10 ounces)
1 cup (packed) fresh basil leaves, torn in half (about 10 ounces)
1 cup freshly grated Parmesan cheese plus additional for serving
1/4 teaspoon dried crushed red pepper

Preheat oven to 375°F. Cut off top 1/2 inch of garlic head, exposing cloves. Place garlic head, cut side up, on sheet of foil and drizzle with 1/2 teaspoon olive oil. Wrap garlic in foil. Roast until garlic is soft, about 40 minutes. Let stand until cool enough to handle. Squeeze garlic into small bowl.

Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Meanwhile, cook bacon strips and chopped onion in heavy large skillet over medium-high heat until golden brown, stirring occasionally, about 12 minutes. Add chicken broth, remaining 5 1/2 teaspoons olive oil, and roasted garlic. Bring mixture to simmer, stirring occasionally. Add radicchio, spinach, and basil and stir to combine. Simmer just until radicchio and spinach wilt, about 1 minute.

Drain pasta and return to same pot. Add radicchio-spinach mixture to pasta. Add 1 cup grated Parmesan cheese and crushed red pepper; toss to coat. Season pasta to taste with salt and pepper and serve, passing additional Parmesan cheese alongside.


courtesy of: Myra Goodman & Sarah LaCasse, Bon Appétit, January 2008

1039. APPLE KRAUT BRATWURST with BACON ONION POTATOES

serves 4


Apple Kraut Bratwurst

5 links bratwurst (about 1 1/4 lbs)
1 1/2 cups water
2 tablespoons butter, divided
2 cups sauerkraut
1 (3-ounce) bag sweet dried apple chips
1/4 cup light brown sugar
1/2 cup red wine
1/8 teaspoon pepper
1/2 teaspoon whole caraway seed

Place bratwurst, water, and 1 tablespoon of the butter in large saucepan on medium-high. Bring to boil and cook 10–12 minutes, turning occasionally, until water evaporates and bratwurst begin to brown. While brats cook, rinse sauerkraut under cool running water 30–40 seconds (to reduce tartness); drain well. Crush apple chips while placing in microwave-safe bowl. Stir in sauerkraut and brown sugar; cover. Cook sauerkraut mixture in microwave on HIGH 6 minutes, stirring occasionally, or until thoroughly heated. Add remaining 1 tablespoon butter, wine, and sauerkraut mixture to bratwurst; sprinkle with pepper and caraway seed. Cover and cook 6–8 more minutes, stirring occasionally, or until internal temperature of bratwurst reaches 160°F. Use a meat thermometer to accurately ensure doneness. Serve.


Bacon Onion Potatoes

2 tablespoons cooked bacon pieces
1/4 cup pre-diced onions
1/2 cup balsamic vinaigrette
1 (20-ounce) package refrigerated homestyle sliced potatoes
3 tablespoons light brown sugar
1/2 teaspoon seasoned salt
1/4 teaspoon pepper

Preheat large sauté pan on medium-high 2–3 minutes. Place bacon, onions, and vinaigrette in pan and cook 5–6 minutes, stirring frequently, until onions are well browned. Stir in remaining ingredients; cover and simmer 6–8 minutes, stirring occasionally, until potatoes are tender. Serve.


courtesy of: Publix Super Markets, PO Box 407, Lakeland, Florida 33802-0407, 800-242-1227

1038. SHRIMP CHOWDER with BACON

3 lb. very fresh Maine shrimp in their shells
2 oz smoked slab bacon, diced about 1/4 inch
one large leek, white part only, rinsed and diced about 1/4 inch
3 medium russet potatoes, peeled, quartered lengthwise, and sliced about 1/2 inch thick
3 cups of shrimp broth
sea salt, fresh-milled black pepper, and cayenne
3 tablespoons unsalted butter
3/4 cup rich cream (preferably not ultra-pasteurized; it really does make difference)
about 2 tablespoons snipped chives
New England common crackers

For the chowder base: Shell the shrimp and reserve the heads and tail shells for the broth. Poach bacon in simmering water for one minute, drain and reserve. ‘Try’ the bacon over moderate flame in a heavy non-reacting soup pot until some fat has been rendered and the bacon pieces begin to color. Add the diced leeks and potatoes, stir, and cover. Cook about five minutes over moderate-low flame without browning, stirring occasionally. Add the shrimp broth and simmer about eight minutes, or until the potato pieces are tender and crumble easily when pressed. Season with sea salt, a generous grating of the peppermill, and a pinch of cayenne. Keep chowder base warm.

To finish the chowder: Melt the butter over moderate flame in a heavy non-reacting skillet. When the foam subsides, increase the heat to high, add the shrimp meats, and sautée over high flame just until shrimp meats begin to ‘set’ and become opaque, about one minute. In a separate saucepan, heat the cream to scald. Pour the hot cream over the shrimps, swirling the pan to combine. Add the cream mixture to the hot chowder base, stirring gently. Off heat, cover the chowder and allow it to ripen for ten minutes in a warm place. Adjust the seasoning and serve in heated soup plates. Sprinkle with snipped fresh chives, and serve plenty of common crackers on the side.

For the shrimp broth: Place the shrimp heads and tail shells in a non-reacting saucepan and add enough cold water to just cover the shells. (Don’t be concerned about any shrimp eggs that may be present. The broth won’t be affected.) Bring to a simmer over high flame, then reduce the flame to low and gently simmer the broth uncovered about five minutes, skimming off the foam as it rises. Strain through a colander lined with three layers of cheesecloth.


courtesy of: Chef Sam Hayward, Fore Street Restaurant, 288 Fore Street, Portland, Maine 04101, (207) 775-2717

1037. SPICY CALAMARI with BACON and SCALLIONS

makes 4 (main course) servings


1 1/2 pounds cleaned medium squid
1/4 pound bacon (about 5 slices), cut crosswise into 1-inch pieces
1 cup chopped scallions
1/2 teaspoon dried hot red-pepper flakes

Rinse squid under cold water, then pat dry between paper towels. Halve large tentacles lengthwise and cut bodies (including flaps, if attached) crosswise into 1/2-inch-wide rings. Cook bacon in a 12-inch heavy skillet over medium heat, stirring occasionally, until golden and crisp, then transfer with a slotted spoon to paper towels to drain. Toss squid with 1/4 teaspoon salt. Heat fat remaining in skillet over high heat until very hot, then sauté squid with scallions and red-pepper flakes until just cooked through, about 3 minutes. Serve squid immediately, sprinkled with bacon.


courtesy of: Lillian Chou, Gourmet, November 2007

1036. BACON-WRAPPED CINNAMON PORK LOIN

2 tablespoons peanut oil
1/2 cup pine nuts (pignoli)
1 tablespoon minced garlic
1/2 onion, diced
2 tablespoons chopped cilantro
2 tablespoons chopped fresh mint
1 tablespoon sesame oil
2 teaspoons ground cinnamon
3 pounds boneless center-cut pork loin, butterflied
Salt and ground white pepper
6 slices uncooked slab bacon

Preheat the oven to 350F.

Heat the peanut oil in a small skillet over medium heat. When hot, add the pine nuts and garlic and cook, stirring, until lightly browned, 3 to 4 minutes. Transfer to a medium bowl to cool.

Add the onion, cilantro, mint, sesame oil, and cinnamon to the bowl and stir to blend. Rub this mixture all over the pork loin. Roll the pork loin into a cylinder, tying in places to keep it closed and uniform. Season with salt and white pepper; wrap the bacon slices around the meat.

Place the pork on a roasting rack set in a medium roasting pan. Roast for 50 minutes or until a meat thermometer inserted in the center registers 150�F. Transfer the pork to a warm platter and set aside to rest for 10 minutes.

Note that the meat will continue to cook while it rests. Slice the pork into 1/4-inch slices and serve.


courtesy of: Rudy Garcia, Executive Chef, Culinary Arts, Los Angeles Mission College, Los Angeles, California

1035. DIVER SCALLOPS with BACON POWDER and MELON SEED MILK

yields 8 Servings


Bacon Powder:
¼ cup N-Zorbit M (tapioca maltodextrin)
½ cup rendered bacon fat

Bacon Crumbles:
1 cup bacon, chopped
3 cups bread crumbs

Melon Seed Milk:
Olive oil
2 cups melon seeds
1 medium onion, chopped
2 cloves garlic, crushed
1 Tablespoon tomato paste
3 cups clam juice
3 Tablespoons peanut butter
12 ounces butter
3 cups heavy cream
Salt and pepper

Scallops:
2 Tablespoons vegetable oil
8 diver scallops
2 Tablespoons paprika
1 teaspoon cumin
Salt and pepper

For the Bacon Powder:
Add most of the Zorbit powder to a bowl and drizzle in the bacon fat, scraping the sides of the bowl with a spatula and mixing well. Add more Zorbit until desired texture is achieved.

For the Bacon Crumbles:
Put bacon and bread crumbs into Robot Coupe and pulse to a paste. Remove paste from Robot Coupe and spread on a sheet tray. Bake the mixture in 325°F oven for about 10 minutes or until lightly brown on top. Remove from oven and let sit out to dry. When dry, crumble into small pieces.

For the Melon Seed Milk:
In a pot heat oil and toast melon seeds. Remove and reserve seeds. In same pot sweat onions and garlic. Add tomato paste and cook for 3 minutes. Add melon seeds back into pot, then add clam juice and peanut butter and simmer for 30 minutes.

Skim oil from top and puree mixture in a blender with butter. While blending, add heavy cream but only until consistency has been achieved. The mixture should not be too loose. Season with salt and pepper.

For the Scallops:
Preheat oven to 385ºF. Combine the paprika and cumin and season the scallops with salt, pepper and paprika mixture. Heat the vegetable oil on medium heat in a sauce pan, and sear the scallops on one side for one minute. Transfer the sauté pan to oven and cook for an additional 3 minutes, then remove from oven and serve on top of Melon Seed Milk with Bacon Crumbles on top and Bacon Powder on the side.


courtesy of: Chef Morou, Farrah Olivia, 600 Franklin Street, Alexandria, Virginia 22314, (703) 778-2233

1034. BACON-CHEDDAR ROLLED OMELET

serves 3-4


1/2 cup flour
1 cup milk
2 tablespoons butter, melted
6 eggs
1 cup crumbled bacon (cooked)
1 1/2 cups grated cheddar cheese

Preheat oven to 350. Line jelly roll pan (15 x 10 x 1) with aluminum foil. Generously grease foil with cooking spray. Mix together flour, milk, butter and eggs until smooth. Pour carefully into prepared pan. Sprinkle with bacon. Bake until eggs are set 15-18 minutes. Remove from oven and immediately sprinkle with cheese. Starting at narrow end of pan and using foil to lift roll the omelet. Wrap with foil and return to warm oven for a few minutes. When ready to serve slice into 1 or 1 1/2 inch slices.


courtesy of: The Brickhouse Inn Bed and Breakfast, Gettysburg, Pennsylvania

1033. BLACKENED CATFISH with BACON

4 catfish fillets
½ pound bacon
2 teaspoons garlic powder
1 teaspoon thyme
1 teaspoon black pepper
2 teaspoons white pepper
2 teaspoons crushed fennel
2 teaspoons crushed rosemary
2 teaspoons chili powder
2 teaspoons lemon pepper
2 teaspoons cayenne pepper
½ teaspoon salt
1 teaspoon allspice
1 teaspoon oregano

Fry bacon to render out the grease. Remove the bacon from the grease and use the grease to fry the fish. Mix all of the dry ingredients and then coat fish. Bacon grease should be hot but not smoking. Cook catfish until they break apart easily.


courtesy of: OkieFish.com: Oklahoma's Fishing Resource, 5954 East Hubbard Road, Ponca City, Oklahoma 74604

1032. GEECHEE PEANUT SAUCE with BACON FAT

yields 8 servings


1 tablespoon bacon fat
1/4 cup small-diced green pepper
1/4 cup small-diced red pepper
1/2 cup small-diced celery
1 cup small-diced onion
1/2 teaspoon salt
1/8 teaspoon white pepper
2 tablespoons red wine
1/2 cup chicken stock
1 tablespoon brown roux, recipe follows
2 tablespoons peanut butter
1 1/2 cups tomato puree

Sweat the peppers, celery, and onion in bacon fat until the onions are translucent. Season with salt and pepper. Add red wine and reduce by 1/3. Add tomato and stock. Whisk in roux and peanut butter. Check seasoning. Let simmer for 30 minutes.


courtesy of: Hominy Grill, 207 Rutledge Avenue, Charleston, South Carolina 29403

1031. ROAST CHICKEN with SHALLOTS, THYME, BACON and GARLIC CONFIT SAUCE

yields 2 servings


4 chicken thighs, bone in and skin on
Salt and black pepper
4 tablespoons extra-virgin olive oil
2 tablespoons butter
10 shallots, peeled
5 garlic cloves, unpeeled
2 sprigs thyme
1 slice bacon, cut into 1/2-inch squares
1 cup dry white wine
1/2 cup chicken stock

Stage 1, pre-bedtime. Pat chicken dry and season to taste with salt and pepper. Place a medium Dutch oven over high heat, and add 2 tablespoons olive oil and 1 tablespoon butter. When oil and butter barely begin to smoke, lay thighs skin side down in pan. Brown well on all sides until a rich amber color, 10 to 12 minutes. Remove chicken from pan, and discard fat.

Return unwashed pan to medium heat, and add 2 remaining tablespoons olive oil and 1 tablespoon butter. Add shallots, garlic, thyme and bacon. Stir gently (so garlic cloves don’t lose their peels), until bacon is crisp and shallots and garlic are lightly browned. Raise heat, add wine and boil until reduced by half, about 3 minutes. Add chicken stock, bring to a boil and season to taste with salt and pepper. Remove pan from heat, and set aside at room temperature.

Stage 2, post-bedtime. Preheat oven to 350 degrees. Return Dutch oven to high heat. When liquid begins to simmer, rest chicken thighs skin side up on vegetables. Baste quickly with stock and wine, and transfer, uncovered, to oven. Bake 15 minutes, baste again, and bake 15 minutes more.

Remove from oven, and transfer garlic cloves to a small plate. Separate cloves from their skins, and discard skins. Mash cloves with a fork, and return to sauce, stirring to mix. To serve, discard thyme sprigs, and place equal portions of chicken and shallots on two plates. Top with sauce. If desired, serve with rice.


courtesy of: The New York Times, February 27, 2008

1030. BACON-WRAPPED ARTICHOKE HEARTS

serves 2


¼ pound thinly sliced bacon
1 14-ounce can artichoke hearts, drained

Preheat the broiler. Cut the bacon slices in half, place on a baking sheet, and broil for 3 minutes. Let the bacon cool. When the bacon is cool enough to handle, wrap each artichoke half in a piece of bacon, broiled side facing inward, and secure with a toothpick. Broil 4 to minutes, or until the bacon is brown and crisp. Serve immediately.


courtesy of: Dr. Atkins' Quick & Easy New Diet Cookbook / Greenbush, Southeast Kansas Education Service Center, PO Box 127, 947 West 47 Highway, Girard, Kansas 66743

1029. TILAPIA CLUB SANDWICHES

yields 4 servings


8 slices bacon
1 cup flour
1 cup cornmeal
2 teaspoons dried or 2 tablespoons chopped fresh dill (eyeball it)
2 teaspoons ground coriander (about 2/3 palmful)
1 teaspoon chili powder (about 1/3 palmful)
4 large tilapia fillets (2 to 2 1/2 pounds total), halved crosswise
Salt and pepper
5 tablespoons extra-virgin olive oil
1 romaine lettuce heart, shredded
2 plum tomatoes, halved lengthwise and thinly sliced crosswise
Juice of 1 lemon

Position a rack on the top shelf of the oven and preheat to 375°. Arrange the bacon in a single layer on a broiler pan and roast until crisp, 20 to 25 minutes; halve crosswise.

On a plate, combine the flour, cornmeal, dill, coriander and chili powder. Season the tilapia with salt and pepper on both sides and coat with the flour mixture.

In a large nonstick skillet, heat 3 tablespoons olive oil, 3 turns of the pan, over medium-high heat. Working in 2 batches, add the fish and cook, turning once, until dark golden, 8 to 10 minutes total.

In a bowl, toss the lettuce and tomatoes with the lemon juice, remaining 2 tablespoons olive oil and salt and pepper to taste.

On each of 4 plates, layer a piece of tilapia, 2 bacon strips, a pile of salad, another piece of tilapia, 2 more bacon strips and more salad.


courtesy of: Rachael Ray, Every Day with Rachael Ray, August 2007

1028. SOUTH AFRICAN MAIZE PORRIDGE SUPERIOR with BACON

200 grams maize meal
1 litre boiling water
8 ml of salt
125 - 250 grams bacon
oil
1 x 285 grams tin creamed mushrooms (or fresh sauteed mushrooms)
100 grams (250 ml) grated cheddar cheese
50 ml cream or evaporated milk (optional but very good)
2 onions, cut and sauteed in butter or margarine
1 X 410 gram tin tomatoes, chopped

Preheat the oven to 180 degrees C. Prepare the maize porridge using the maize meal, boiling water and salt. In the meantime fry the bacon until crisp and crumble it. Add oil to the bacon fat to make 50 ml and pour into a casserole of about 22 cm in diameter. Layer the maize porridge and remaining ingredients alternately in the casserole. Pour over the cream and bake for 45 - 60 minutes. (The maize meal can be made in the microwave as follows: Stir the maize meal and salt with a fork into the boiling water and microwave for 10 minutes at 100% power. Stir frequently to prevent the forming of lumps.


courtesy of: BiltongBox.com: Making your own Biltong, Droewors, and Boerewors for Homesick South Africans

1027. PEAR SALAD with FETA, BACON, HAZELNUTS and SHALLOT VINAIGRETTE

serves 8


1 tablespoon plus 1/2 cup olive oil
3/4 cup thinly sliced shallots
8 bacon slices
5 tablespoons Sherry wine vinegar
8 cups loosely packed and trimmed watercress (about 2 large bunches)
2 heads Belgian endive, trimmed, sliced crosswise
3 ripe pears, halved, cored, thinly sliced
3/4 cup crumbled feta cheese
1/3 cup husked toasted hazelnuts, coarsely chopped

Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add shallots; sauté until tender and golden, about 8 minutes. Transfer to small bowl; cool. Cook bacon in same skillet until crisp. Transfer to paper towels; drain. Crumble bacon into small pieces. Whisk vinegar and remaining 1/2 cup oil in medium bowl to blend. Stir in shallots. Season dressing generously with salt and pepper.

Combine watercress, endive and pears in large bowl. Pour dressing over salad and toss to coat. Sprinkle with feta cheese, hazelnuts and bacon and serve.


courtesy of: Bon Appétit, February 1996

1026. LOW COUNTRY OYSTER STEW with BACON and WILD MUSHROOM GRITS

serves 4


Oyster Stew Ingredients
2 tablespoons 1/4" diced bacon
1/4 cup Vidalia or other sweet diced onion
1/2 teaspoon minced garlic
2 tablespoons mix of red, green and yellow peppers, finely diced
1 1/2 cups dark chicken stock
1/4 cup heavy whipping cream
2 tablespoons fresh basil, chopped
pinch freshly ground black pepper
1/2 pint oysters and their liquor (approx. 20)

In a medium saucepan over medium-high heat, sauté the bacon for 3-4 minutes, or until the fat is rendered and the bacon is beginning to brown. Add onion, garlic and peppers, reduce the heat to medium, and sauté for 2-3 minutes, or until the vegetables are translucent.

Add the stock and cream and simmer, stirring occasionally, for 2-3 minutes, just to thicken slightly. Add oysters and basil and simmer for 1-2 minutes, or until oysters are just beginning to set and are slightly curled around the edges. Stir in the pepper.


Mushroom Ingredients
2 tablespoons unsalted butter
1/4 pound button or Cremini mushrooms, cleaned with a damp paper towel, stems removed and quartered
1/4 pound shiitake mushrooms, cleaned with a paper towel, stems removed and caps
sliced into 1/8" slices
1/4 cup dark chicken stock
1/2 tsp Kosher salt
1 teaspoon freshly ground black pepper

Heat the butter in a medium sauté pan over medium-high heat until foaming. Add the button mushrooms and sauté for 1 minute. Add shiitake and mix well. Increase heat to high, add the chicken stock, salt and pepper, and cook over high heat for 2-3 minutes, or until all the liquid is evaporated. Set aside.


Grits
3 1/2 cups water
1 cup heavy whipping cream
2 tablespoons unsalted butter
2 tablespoons minced garlic
1 teaspoon Kosher salt
1/4 teaspoon white pepper
1 cup white stone ground grits
1 cup milk
1/4 cup Asiago cheese, grated

In a medium saucepan, over high heat, bring water, cream, butter, garlic salt and pepper to a boil. Stir in the grits and bring back to boil, stirring constantly. Reduce heat to medium-low and simmer, stirring frequently for about 20 minutes. Fold in cheese and wild mushroom mixture and set aside in a warm place.

To serve: Divide grits into 4 warm bowls. spoon oyster stew around the grits and serve.


courtesy of: MycoPower, Mycology and Mushroom Specialists Mid-American Bio Ag, Ltd., 2112 215th Street, Independence, Iowa 50644, (319) 334-9064

1025. SPAGHETTI SQUASH with BAY SCALLOPS, APPLEWOOD SMOKED BACON and CURRANTS

serves 6

1 medium spaghetti squash, quartered
8 slices applewood smoked bacon
18 medium bay scallops
currants
5 tablespoon butter
1 handful parsley, chopped
1½ cup Chardonnay

Heat oven to 400 degrees. Trim bacon to cover exposed flesh of squash. Bake squash flesh-side up until fork tender and edges are just turning brown. Remove squash and bacon from oven. Dice bacon. Remove flesh from squash with a fork. Sautee bacon and squash in butter. Add currants at last moment. Sautee scallops in butter. Remove scallops and deglaze with wine. Add parsley at last moment.

To Plate: Put ring in center of plate. Add 1 serving of squash, bacon and currants. Remove ring. Place 3 scallops on top of squash. Top with sauce.


courtesy of: BakeSpace.com

1024. FRENCH LENTIL SALAD with BACON and VINAIGRETTE

1/2 cup red wine vinegar
1/4 cup olive oil
2 teaspoons Dijon mustard
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup finely chopped fresh parsley leaves
1 teaspoon finely chopped fresh thyme leaves
1 recipe basic cooked lentils, see recipe below
6 to 8 slices thick-sliced bacon, cooked and chopped

Whisk the vinegar, olive oil, mustard, salt, pepper, parsley and thyme together in a large mixing bowl. Add the warm lentils and bacon and stir to combine. Serve warm or at room temperature.


Basic Cooked Lentils:

1 pound brown or green lentils, approximately 2 1/2 cups
1 small onion, halved
1 large clove garlic, halved
1 bay leaf
1 teaspoon kosher salt
1/4 pound salt pork, optional
1/4 teaspoon freshly ground black pepper

Pick over the lentils, rinse and drain. Place the lentils along with the onion, garlic, bay leaf, salt and pork into a large 6-quart saucepan and cover with water by 2 to 3 inches. Place over high heat and bring just to a rolling boil. Reduce the heat to low, cover and simmer until the lentils are tender, approximately 25 to 30 minutes. Drain any remaining liquid and discard the onion, garlic, bay leaf and salt Stir in black pepper and taste for salt. Serve immediately.


courtesy of: Rosie / Christonium

1023. BACON-WRAPPED CHICKEN STRIPS

8 chicken tender strips, patted dry (about 1 pound)
1/2 teaspoon paprika or cumin
8 slices bacon
1/2 cup barbecue sauce, divided

Preheat broiler. Line broiler pan with foil; set aside. Sprinkle chicken strips with paprika. Wrap each chicken strip with 1 slice of bacon in spiral pattern; place on broiler pan. Broil chicken 4 minutes. Turn chicken over; broil 2 minutes more. Remove from oven; brush with 1/4 cup barbecue sauce. Broil 2 minutes. Remove from oven. Turn over chicken strips; baste with remaining 1/4 cup barbecue sauce. Broil 2 minutes. I usually serve this with rice.


courtesy of: Taste of Home Community

1022. SWORDFISH and SMOKED BACON CLUB SANDWICH

serves four


2 pounds swordfish, cut into four 1/2-inch-thick steaks
1/2 cup olive oil
Spanish smoked paprika to taste
4 large portobello mushroom caps, stems removed
Handful of basil leaves, cut into julienne strips
Grated zest and juice of one lemon
3/4 cup mayonnaise
1/2 pound smoked bacon, cooked
8 3/4-inch thick slices country bread, brushed with olive oil
8 large lettuce leaves
4 slices red tomato
Fine sea salt and freshly ground black pepper to taste

Heat an outdoor grill to medium-high heat. Toast or grill the bread slices until golden. Place two slices on each of four dinner plates and set aside. Season the mushrooms with salt and pepper and place them on the grill. Cook until they begin to brown, approximately two minutes, then turn over and cook on the other side for two minutes. Transfer to a plate and set aside. Season the swordfish steaks on both sides with salt and pepper and grill, charring the outside well, but keeping the fish steaks medium-rare inside, approximately three to four minutes per side. Remove from the grill. Place a lettuce leaf on each piece of bread and top with tomato, grilled mushrooms, bacon and swordfish. Drizzle the basil-lemon mayonnaise over the top and serve.

courtesy of: Chef Michael Lomonaco, Porter House New York / Wine Spectator

1021. BACON and CREAM CHEESE SCONES

makes 10 to 12 scones


4-6 slices of bacon
1 cup sharp white cheddar, grated
1/2 cup parmesan-reggiano, grated
3 1/2 cups all-purpose flour
2 tablespoons sugar
2 tablespoons baking powder (yes, Tablespoons!)
1 teaspoon salt
2 1/2 cups heavy cream
1 egg

Preheat oven to 350F. Line a baking sheet with parchment. Fry up your bacon until it is quite crisp. Drain on a paper towel lined plate, and set aside. Combine the two cheeses in a bowl and toss with a fork to get them well mixed. Sift the flour, sugar, baking powder and salt together in a medium to large bowl. Crumble the now cooled bacon into the flour mixture and stir to coat. Add the cheese, and mix well. Beat the cream with a whisk or mixer until you get medium soft peaks. Fold half of the cream into the flour mixture, mixing carefully. Try to get all of the flour off the bottom of the bowl. Then, mix in the other half of the whipped cream and fold in very gently. You don’t want to over mix the dough. Lightly flour a work surface, and carefully pour the mixture out onto the surface. The dough will probably still be a bit wet, with dry bits of flour here and there. Flour your hands, and carefully shape the dough into a 1 inch thick rectangle. Then, fold the dough in half over itself and flip it over. It should start to become somewhat moldable. If it seems too wet still, sprinkle a touch of flour on the top and shape and fold again. However, don’t do this too many times or you’ll kill the advantage of whipping your cream first. Once it will basically hold together, form a 3×16 rectangle about an inch or so thick. Cut the rectangle into triangles (about 10 to 12). Lift scones and place onto the parchment very close together. They should almost be touching, but not quite… maybe 1/4 or 1/8 of an inch between. This will help them keep their shape. Make a quick egg wash of a beaten egg and about 1 t of water. Then, lightly brush the scones with the mixture. A tiny bit of smoked salt sprinkled on top would be a nice addition at this point. Bake for 25 minutes or until golden brown. Scones should cool for about 10 minutes on a wire rack.


courtesy of: Leslie Mackie's Macrina Bakery and Café Cookbook: Favorite Breads, Pastries, Sweets and Savories, by Leslie Mackie. Sasquatch Books, 2003

1020. STIR-FRIED SMOKY BACON with BEAN CURD

7 ounces thick sliced smoked bacon
7 ounces smoked or pressed spiced tofu
10 dried or 3 fresh red chiles (use your own discretion here–I used the three fresh red serrano chiles to great effect here)
5 scallions, green tops only, well washed and drained
light soy sauce
2 tablespoons lard or peanut oil

Place the bacon into a heat proof bowl and put into a bamboo steamer over boiling water and steam for ten minutes, until well cooked through. Drain any accumulated water, and cut the bacon into bite sized pieces–about 1 1/2″ long by 1/2″ wide.

Cut the tofu on the bias into pieces nearly the same size as the bacon.

Cut the fresh chiles if you are using them, on the bias into thin slices, and cut the scallion tops into 1″ long pieces.

Heat your wok until it smokes; add lard and melt or add oil, and allow it to heat for about thirty seconds. Add bacon and stir fry for a few minutes until it has rendered its fat–about two or three minutes. Add the tofu and cook both together until the bacon has turned deep reddish brown and the tofu is golden.

Slide the tofu and bacon up the sides of the wok and add the chiles and stir fry in the fat until they are very fragrant. Add the scallion greens and a dash or two of soy sauce (do not add too much as both the tofu and the bacon will have salt in them!) and scrape the tofu and bacon down into the fat and cook just until the scallion tops have wilted slightly.

Serve immediately with steamed rice and a moist braised or steamed vegetable dish.


courtesy of: Barbara Fisher, Tigers & Strawberries

1019. BACON-WRAPPED CORNISH HENS with RASPBERRY BALSAMIC GLAZE

makes 8 servings


2/3 cup seedless raspberry jam
1/2 cup balsamic vinegar
16 bacon slices (3/4 lb)
4 (1 1/2- to 1 3/4-lb) Cornish hens

Briskly simmer jam and vinegar in a small saucepan, uncovered, stirring occasionally, until glaze is reduced to about 1/2 cup, about 8 minutes. Cool to room temperature (glaze will thicken slightly as it cools). Preheat oven to 450°F. Cook bacon in batches in a large heavy skillet over moderate heat, turning occasionally, until some of fat is rendered but bacon is still translucent and pliable, 5 to 7 minutes. Transfer to paper towels to drain. Cut out and discard backbone from each hen with kitchen shears, then halve each hen lengthwise. Pat hens dry and season with salt and pepper, then arrange, cut sides down, in a large roasting pan. Brush hens liberally with glaze, reserving remainder, and wrap 2 slices of bacon around each half hen, tucking ends under. Roast in middle of oven, brushing with pan juices and reserved glaze twice (every 10 minutes), until juices run clear when a thigh is pierced, 30 to 35 minutes.


courtesy of: Gourmet, August 2003

1018. CHICKEN with BACON, RATATOUILLE and BUTTERBEANS

serves 4


1 tablespoon vegetable oil
12 rashers dry-cured streaky bacon
4 large chicken legs
pinch cayenne pepper
1 x 400 grams tin butter beans
½ quantity ratatouille

Preheat the oven to 170°C, 160°C fan. Heat the vegetable oil in a large frying pan. Fry the bacon in two batches for 1 minute on each side, then set aside on a plate. Season the chicken legs generously with salt and the cayenne pepper and fry in the bacon fat over a medium to high heat on the skin side only for 6-7 minutes until golden. Transfer to the plate with the bacon. Drain about two-thirds of the fat from the pan and add the butter beans and their liquid. Bhttp://www.blogger.com/img/gl.link.gifoil, scraping off the residue from the bottom of the pan, until the liquid has reduced by half. Turn off the heat and transfer the butter beans and their liquid to a large ovenproof dish and mix in the ratatouille. Place the chicken and bacon on top and cover with foil. Place in the oven and braise for 20 minutes. Remove the foil, braise for a further 40 minutes and serve.


courtesy of: Neil Munro / Sainsbury's Supermarkets, Ltd.,
33 Holborn, London EC1N 2HT

1017. BISON STEW with BACON

3 lbs of ground bison
3 lbs or 2 large cans of white Hominy (drained and rinsed)
1 medium onion diced
6 strips of bacon, fried (save grease to sauté diced onions)
1 teaspoon of black course pepper
1 can of whole kernel yellow corn

Use a black iron skillet fry bacon strips till crisp, set aside. Using half the bacon drippings cook ground bison until done. Use the rest of bacon drippings to sauté diced onions until they are clear and shiny. Using an electric Dutch oven or a large kettle use 10 cups of water add in salt and pepper slowly add in the yellow corn and hominy bring to a boil. Add in remaining ingredients first crumble the bacon simmer for 25 minutes.

Note: Make sure all ingredients are well mixed this should be a thin clear soup, a few mushrooms can be added if you like. Serve with Plains style fried bread.


courtesy of: Paula K. Naziel / Native Tech, Native American Technology and Art

1016. CHICKEN and BAKING POWDER DUMPLINGS with SWEET POTATOES and BACON

serve 6 to 8


1 large roasting chicken (6 to 7 pounds), rinsed, patted dry, and cut into 8 pieces
2 slices bacon
1 large onion, cut into large chunks (not necessary to peel)
2 bay leaves
Salt
3 celery stalks, trimmed and cut into 1-by-1/2-inch pieces
2 medium sweet potatoes (about 1 1/2 pounds), peeled and cut into 1/2-inch cubes
4 tablespoons butter or chicken fat skimmed from strained stock
6 tablespoons all-purpose flour
1 teaspoon dried thyme leaves
2 tablespoons dry sherry or vermouth
1/4 cup heavy cream (optional)
1 recipe Baking Powder Dumplings, shaped (recipe follows)
3/4 cup frozen peas, thawed
1/4 cup minced fresh parsley leaves
Pepper

Heat a 5- or 6-quart Dutch oven over medium-high heat. Add the hacked-up chicken pieces (wings, neck, and back), bacon, and onion chunks, sauté until the onion softens and the chicken loses its raw color, about 5 minutes. Reduce the heat to low, cover, and continue to cook until the chicken pieces give up most of their liquid, about 20 minutes. Increase the heat to medium-high, add 6 cups of hot water, the chicken legs, thighs, and breasts, bay leaves, and 3/4 teaspoon salt, then bring to a low boil. Reduce the heat, continue to simmer, partially covered, until the broth is flavorful and the chicken parts are just cooked through, about 20 minutes longer. Remove the chicken parts and set aside. When cool enough to handle, remove the meat from bones in 2 to 3- inch chunks. Strain the broth, discarding the hacked chicken pieces and the bacon. Skim and reserve the fat from the broth and set aside 4 cups of broth, reserving extra for another use. Wipe the Dutch oven clean with a paper towel.

Meanwhile, bring 1/2 inch of water to a simmer in the cleaned Dutch oven fitted with a steamer basket. Add the celery and sweet potatoes, cover and steam until just tender, about 10 minutes. Remove and set aside. Wipe the Dutch oven dry.

Heat the butter in the empty Dutch oven over medium-high heat. Whisk in the flour and thyme, cook, whisking constantly, until the flour turns golden, 1 to 2 minutes. Continuing to whisk constantly, gradually add the sherry, then the reserved 4 cups of chicken stock, simmer until the gravy thickens slightly, 2 to 3 minutes. Stir in the optional cream, the chicken, and the steamed vegetables, return to a simmer.

Lay the formed dumplings on the surface of the chicken mixture, cover and simmer until the dumplings are cooked through, about 10 minutes for strip dumplings and 15 minutes for balls and biscuit rounds. Gently stir in the peas and parsley. Adjust the seasonings, including generous amounts of salt and pepper. Ladle portions of meat, sauce, vegetables, and dumplings into soup plates and serve immediately.


Baking Powder Dumplings

makes enough dumplings for 6 to 8 servings

2 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
3 tablespoon unsalted butter
1 cup milk

Mix the flour, baking powder, and salt in a medium bowl. Heat the butter and milk to a simmer and add to the dry ingredients. Mix with a fork until the mixture just comes together. Form the dough into the desired shape:


courtesy of: The Cook's Illustrated Complete Book of Poultry, the Editors of Cook's Illustrated

1015. BACON BISCUITS with ROASTED APPLE BUTTER

makes about 20 biscuits


10 thin slices smoked bacon (about 5 ounces)
3 cups all-purpose flour
1 1/2 teaspoons kosher salt
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1 1/2 cups heavy cream
Roasted Apple Butter (see below)

In a large skillet, cook the bacon over moderate heat until crisp, about 8 minutes. Drain on paper towels, then finely chop. Pour the bacon fat into a small bowl and let cool; refrigerate until solid. Preheat the oven to 400°. In a bowl, whisk the flour with the salt, baking powder and baking soda. Add 5 tablespoons of the cold bacon fat. Use your fingers to gently blend it with the flour until the mixture resembles coarse meal. Stir in the cream and chopped bacon until a loose dough forms. Scrape onto a lightly floured surface and knead gently until smooth. Roll out the dough to a 10-by-12-inch rectangle about 1/2 inch thick. Cut into 2 1/4-inch squares and transfer to an ungreased baking sheet. Bake the biscuits for 22 minutes, or until golden. Let cool slightly on a wire rack and serve with Roasted Apple Butter.


Roasted Apple Butter

makes about 3 cups

2 3/4 pounds McIntosh apples (about 8)--peeled, quartered and cored
2 cups unsweetened apple juice

Preheat the oven to 450°. Arrange the apples in a large roasting pan. Pour the apple juice over the apples and bake for 30 minutes, or until tender and browned. Lower the oven to 350°. Using a fork or potato masher, thoroughly mash the apples in the roasting pan. Bake the apple puree, stirring occasionally, for 1 1/2 to 1 3/4 hours, or until very thick and deeply browned. Scrape into a bowl and let cool. Serve at room temperature or chilled.


courtesy of: Marcia Kiesel, "20 Thanksgiving Favorites Updated," Food & Wine, November, 2001

1014. CODDLED EGG with YELLOWSTONE CAVIAR and BACON EMULSION

Bacon Emulsion (see below)
4 ounce bacon jus
10 grams lecithin
2 tablespoon butter
Salt, to taste
Coddled Eggs (see below)
4 extra-large organic farm eggs
1 tablespoon butter
Salt and white pepper, to taste

For the Bacon Emulsion: Combine the bacon jus, lecithin and butter with a hand blender and season to taste.

For the Coddled Eggs: Butter the inside of a glass jar or coddler and the inside of its metal lid. Break an egg into the coddler and season with salt and pepper. Screw on the lid and stand the coddler in a bain marie, making sure the water comes halfway up the glass body of the coddler. Simmer for 7 to 8 minutes. Remove the coddler from the water, blot on a towel and serve on a cloth-lined serving plate.

To Assemble and Serve: Place a caviar quenelle on each egg, top with bacon emulsion, then reseal the coddler. Serve in the coddler with crackers, Lavash or Brioche.


courtesy of: RJ Cooper, Vidalia, Washington, DC

1013. CARAMELIZED-ONION RISOTTO with BACON

makes 8 first-course servings


1/2 pound thickly sliced meaty bacon
1/4 cup extra-virgin olive oil
2 large onions, halved lengthwise and thinly sliced crosswise
2 quarts chicken stock or low-sodium broth
2 garlic cloves, minced
2 cups arborio rice
1 teaspoon coarsely chopped thyme
1/2 cup freshly grated Parmesan cheese, plus more for serving
salt and freshly ground pepper

In a large skillet, cook the bacon over moderate heat until crisp, about 8 minutes. Transfer to paper towels to drain, then crumble.

In a large saucepan, heat 3 tablespoons of the olive oil. Add the onions and cook over moderately high heat until lightly browned, about 4 minutes. Reduce the heat to low and cook, stirring occasionally, until the onions are very soft and browned, about 20 minutes. Transfer the onions to a plate. Rinse out the saucepan.

Bring the stock to a boil in a medium saucepan. Cover and keep hot over low heat. Heat the remaining 1 tablespoon of olive oil in the large saucepan. Add the garlic and cook over moderate heat until fragrant, about 1 minute. Add the rice and cook, stirring, for 2 minutes. Add enough hot stock to cover the rice, about 1 1/2 cups, and stir constantly over moderate heat until the stock has been absorbed. Continue adding stock, about 1 1/2 cups at a time, and cook, stirring, until it has been completely absorbed before adding more. The rice is done when the grains are just tender and the sauce is creamy, about 20 minutes.

Remove the pan from the heat and stir in the onions, bacon, thyme and 1/2 cup of Parmesan. Season with salt and pepper. Spoon the risotto into bowls and serve with additional Parmesan.


courtesy of: Joshua Wesson, "South Africa's Value Wines," Food & Wine, March 2003

1012. EDAM, HADDOCK, MUSSEL and BACON CHOWDER

serves 4-6


1/4 pint wine (or water if preferred)
1 lb, 2 oz. fresh mussels, cleaned and checked (optional)
1 tablespoon olive oil
4 oz. rindless, streaky bacon, chopped
1 onion, finely chopped
1 garlic clove, crushed
1 pint vegetable stock
1 lb, 2 oz. potatoes, peeled and cubed
350 grams boneless, skinless haddock fillet, cut into small chunks
3 fl. oz. double cream
5 ½ oz. frozen peas or petit pois
4 oz. Edam cheese, cut into small cubes
3 tablespoons fresh chives, chopped

Place the mussels in a large pan, pour over the wine (or water if preferred), cover and cook for approximately 4 minutes until all the mussels are open. Drain and reserve the liquid. When cool enough to handle remove the mussels from their shells. Heat the olive oil in a large pan and cook the bacon for 3 minutes. Add the onion and cook until softened, about 6 minutes. Stir in the garlic and cook for a further minute. Pour in the stock and reserved mussel liquid and bring to the boil. Add the potatoes and simmer for 8 minutes. Stir in the haddock and cook for a further 3 minutes. Pour in the cream, petit pois, mussels and warm through. Stir in the Edam and chives and season to taste. Pour into warm serving bowls and serve with crusty bread.


courtesy of: Chester Evening Leader, Linenhall House, Stanley Street, Chester, UK CH12LR, 01244 304500

1011. TALEGGIO, BACON and SPRING ONION TART

serves 6


230 grams pack ready rolled all-butter shortcrust pastry
4 rashers (5 oz.) unsmoked back bacon, cut into small cubes
6 spring onions , chopped
284ml carton double cream
150ml milk
2 large eggs and 2 egg yolks
140 grams taleggio cheese, cut into 1cm cubes

Preheat the oven to fan 180C/ conventional 200C/gas 6. Line a 4cm deep, 22cm loose-bottomed tart tin with the pastry, letting the excess hang over the top edge. Prick the base, fill with crumpled foil and bake blind for 15 minutes.

Meanwhile, cook the bacon in a non-stick pan over a fairly high heat for 5 minutes until browned and quite crisp. Remove with a slotted spoon and drain on kitchen paper. Cook the spring onions in the fat over a moderate heat for 1 minute until softened. Remove with slotted spoon and tip over the bacon.

Take the pastry case out of the oven and remove the foil. Reduce the heat to fan 160C/conventional 180C/gas 4. Beat the cream, milk, eggs and egg yolks. Stir in the bacon, spring onions and a little salt, then pour into the case. Scatter with the cheese and black pepper, then bake for 30 minutes until pale golden and just firm to the touch.

Remove from the oven and trim excess pastry with a knife. Leave in the tin to cool a little, then slide on to a wire rack and leave until cold.

For a picnic, make the tart up to 6 hours ahead and return it to the clean tin once it's cold. Wrap the whole thing in cling film or foil and keep in a cool place (not the fridge or it will get soggy).


courtesy of: Silvana Franco, Good Food, June 2003

1010. MAPLE BACON CUPCAKES

makes 6


4 1/2 tablespoons of butter, room temperature
1/2 tablespoon of bacon drippings (left in the fridge to become solid)
1 egg
5 tablespoons of brown sugar
4 tablespoons maple syrup
1 1/4 cup of self rising flour
1 teaspoon of baking soda
1/2 teaspoon of baking powder
tiny tiny pinch of kosher salt
1/4 cup of milk
1/4 cup of minced bacon, cooked and drained

Cook some bacon in a fry pan (about 6 thick strips). Reserve the drippings and place in the fridge to solidify. Mince 1/4 a cup of the bacon. The chef should eat whatever is left to assure that the bacon is tasty. Beat the crud out of the butter and solidified bacon fat 'till light and creamy. Add the brown sugar and maple syrup and beat well until combined. Add the egg and beat until incorporated. Sift the flour, salt, baking soda and powder together. Add some of the flour and mix, then some of the milk, then continue to alternate the dry and wet ingredients, ending with the dry. Mix until just combined. Fold in the bacon. Taste and add more maple syrup, flour, or milk if needed for desired taste. Keep in mind the maple frosting is very sweet, and to add in very small increments for alterations as maple syrup in large amounts can break a cake batter. Scoop into cupcake papers and bake at 350 F for 18-22 minutes or until a toothpick comes out clean. Be sure to rotate the pan after the first 15 minutes for even baking.


Maple Syrup Frosting

4 tablespoons of butter
2 tablespoons of maple syrup
1 cup of powdered sugar
turbinado sugar (optional, but recommended)
coarse grain sea salt (optional, but recommended)

Combine the syrup and butter until combined. Add the sugar, a bit at a time, and whip at high speeds until combined. Pipe or spread onto cupcakes. Sprinkle on sea salt and turbinado sugar for decoration and a lot of added flavor.


courtesy of: Vanilla Garlic, Garrett, Sacramento/Davis, California

1009. BUTTERMILK CORNBREAD with BACON

makes 12 to 16 servings


2 cups buttermilk
1 1/4 cups polenta (coarse cornmeal)
8 ounces bacon (about 10 slices), cut into 1/2-inch pieces
1 cups all purpose flour
1 1/2 tablespoons baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1/2 cup (packed) golden brown sugar
3 large eggs
2 tablespoons honey
2 tablespoons (1/4 stick) butter, melted
2 1/2 cups frozen corn kernels, thawed (about 13 ounces)

Stir buttermilk and polenta in medium bowl to blend. Cover and let stand at room temperature overnight. Preheat oven to 350°F. Cook bacon in heavy large skillet until crisp. Using slotted spoon, transfer bacon to paper towels to drain. Spoon 2 tablespoons bacon drippings into 13x9x2-inch metal baking pan. Tilt pan to coat bottom and sides of pan with bacon drippings. Place baking pan in oven until bacon drippings are hot, about 6 minutes.

Meanwhile, sift flour, baking powder, salt and baking soda into large bowl. Stir in brown sugar. Whisk eggs, honey and melted butter in another large bowl to blend. Stir in polenta mixture. Add to dry ingredients. Stir just until blended. Stir in corn kernels. Transfer batter to prepared hot baking pan. Sprinkle bacon over batter, then press bacon gently to submerge slightly. Bake corn bread until tester inserted into center comes out clean and top is golden, about 45 minutes. Transfer to rack. Cool 15 minutes. (Can be prepared 8 hours ahead. Cool completely. Cover and let stand at room temperature.) Cut corn bread into squares and serve warm or at room temperature.


courtesy of: Bon Appétit November 1999

1008. BACON and RAMEN

1 pack of oriental-style ramen
4 slices of bacon chopped
Chopped green onions (optional)
1 dash worcestershire sauce

Fry up the bacon, and then drain all but a tablespoon or so of the grease. Cook the ramen and add it in. Top with bacon and green onions and the worcestershire sauce.


courtesy of: UTD Mercury, The University of Texas-Dallas

1007. BACON and EGG ICE CREAM

300 grams sliced streaky smoked bacon
1 litre full fat milk
25 grams skimmed milk powder
24 egg yolks
50 grams liquid glucose
175 grams unrefined caster sugar

Roast the bacon in an oven at 180C until slightly browned. Place in cold milk and leave to marinate overnight. Tip the milk and bacon into a casserole, and add the milk powder. Put the egg yolks, glucose and sugar in a mixing bowl and, using an electric whisk, mix at high speed until white and increased in volume.

Heat the milk and bacon mix to simmering and, with the whisk still going, pour a little on to the yolks. Tip this back into the milk pan, and cook over a lowish heat until it hits 85C. Hold at this temperature for 30 seconds, then remove from the heat. Cool the mixture down by stirring it over ice, tip into a blender and liquidise until smooth. Pass through a sieve and churn.


courtesy of: Heston Blumenthal, Guardian, June 1, 2002

1006. BACON and JALAPENO PIZZA

pizza dough
bacon, preferably double-smoked, cut crosswise into 1/2-inch lengths
tomato sauce of your choice
low-moisture, whole-milk mozzarella, shredded
Parmigiano-Reggiano, grated
pickled jalapeño slices

Place a pizza stone on the bottom rack of the oven and preheat the oven to 500 degrees. Let the oven preheat for at least 30 minutes and preferably 1 hour. While the oven is preheating, cook the bacon in a skillet until crisp. Drain and set aside. Place a sheet of parchment paper on a rimless cookie sheet or pizza peel. Place the dough on the parchment and roll it out, flouring the top as needed, until very thin (1/8 inch) and about 12 inches in diameter. It’s fine for the dough to stick to the parchment. Top with tomato sauce, cheese, bacon, and jalapeños. Trim the parchment so only a small amount protrudes beyond the edge of the pizza. Slide the pizza, parchment and all, onto the pizza stone. Bake 6 to 7 minutes, or until the cheese is bubbly and well browned.


courtesy of: Matthew Amster-Burton / Culinate, 1524 NW 23rd Avenue, Suite A, Portland, Oregon 97210, 503-916-1777

1005. BACON BRAISED TURNIP GREENS

serves 4


2 slices thick-cut bacon, roughly chopped
1 medium onion, chopped (1 cup)
1 lb. turnip greens (from about 3 bunches)
1 tablespoon red-wine vinegar
1 cup chicken stock
1 generous pinch of sugar
salt and freshly ground pepper
hot sauce, optional

Chop the turnip greens roughly, transfer to a large bowl of cold water, and swirl leaves to loosen any dirt clinging to the leaves. Scoop the leaves out from water and place them in a colander, leaving some water clinging to the leaves. Cook the bacon over medium-high heat in a large saucepan or wok until crisp. Transfer the bacon to a small bowl with a slotted spoon and set aside. Remove all but 2 tablespoons of bacon fat from pan. Add the turnip greens to the pan and stir with tongs to wilt the leaves. Add the vinegar, stock, and sugar. Cover the pan and cook over medium heat, stirring occasionally, until the leaves are tender, about 5 minutes. Season the greens with salt and pepper, sprinkle the crisp bacon and hot sauce over them, and serve over cornbread.


courtesy of: Ivy Manning / Culinate, 1524 NW 23rd Avenue, Suite A
Portland, Oregon 97210, 503-916-1777

1004. SAUSAGE, BACON and POTATO CASSEROLE

1.5 lb. potatoes or 4 large potatoes
250 grams spicy sausage (preferably smoked)
2 oz. smoked bacon
2 oz. onion
2 cloves garlic
1 tablespoon vegetable seasoning
bay leaf
parsley
salt and pepper
sweet red paprika
flour
1 litre water

Peel and cube the potatoes, slice the bacon and sausage and chop the onion, garlic and parsley. Heat a little bit of vegetable oil and sauté the sliced bacon, onion and sausage. Sprinkle with red paprika and add the potatoes, vegetable seasoning, bay leaf and the salt and pepper. Dust with flour, stir well and add a necessary amount of water. Boil gently until potatoes have softened. Add chopped parsley and garlic and if desired, add 200ml. (8 fl. oz.) of sour cream. Bring briefly to the boil and serve.


courtesy of: Visit Croatia

1003. BUTTERNUT SQUASH and APPLE SOUP with BACON

makes about 4 1/2 cups


2 slices bacon
1/2 medium onion, chopped fine (about 1/2 cup)
white and pale green parts of 1 large leek, chopped fine and washed well (about 1 cup)
1 large garlic clove, minced
1/2 bay leaf
1 1/4 pounds butternut squash, seeded, peeled, and cut into 1-inch pieces (about 3 cups)
1 medium Granny Smith or other tart apple
2 cups low-salt chicken broth
1/2 cup water plus additional for thinning soup
2 tablespoons sour cream or crème fraîche

Accompaniments
Sour cream or crème fraîche
chopped unpeeled apple

In a skillet cook bacon until crisp and drain, reserving 1 1/2 tablespoons fat. Crumble bacon.

In a heavy saucepan cook onion, leek, garlic, and bay leaf with salt and pepper to taste in reserved fat over moderate heat, stirring, until softened.

Add squash, apple, peeled and chopped, broth, and 1/2 cup water. Simmer mixture, covered, until squash is very tender, about 15 minutes, and discard bay leaf.

In a blender purée mixture in batches, transferring as puréed to a clean saucepan, and add enough additional water to thin soup to desired consistency.

Whisk in sour cream or crème fraîche and salt and pepper to taste and heat soup over moderately low heat until hot (do not boil).

Serve soup topped with crumbled bacon and accompaniments.


courtesy of: Gourmet, October 1994

1002. RABBIT and BACON ETOUFFEE with BAKED CHEESE GRITS

makes 4 to 6 servings


8 ounces bacon, chopped
2 1 1/2- to 1 3/4-pound rabbits, thawed if frozen, each cut into 8 pieces
1 tablespoon butter
1 large red onion, chopped
2 carrots, peeled, chopped
2 celery stalks, chopped
6 garlic cloves, chopped
6 large fresh thyme sprigs
2 bay leaves
2 cups dry red wine
3 cups low-salt chicken broth
2 cups canned crushed tomatoes with added puree
Baked Cheese Grits (recipe below)

Preheat oven to 350°F. Sauté bacon in wide ovenproof pot over medium heat until crisp. Transfer bacon to paper towels.

Sprinkle rabbit with salt and pepper. Increase heat to medium-high. Working in batches, add rabbit to pot and sauté until browned, turning often, about 10 minutes per batch. Transfer to large bowl. Add 1 tablespoon butter to pot; add onion, carrots, and celery. Sauté until vegetables begin to brown, about 10 minutes. Add garlic, thyme, and bay leaves; stir 1 minute. Return rabbit and bacon to pot. Add wine; simmer 5 minutes. Stir in broth and tomatoes; bring to boil. Cover pot tightly. Transfer to oven and cook rabbit until very tender, about 1 hour 15 minutes. Season with salt and pepper. Divide among plates; spoon grits alongside.


Baked Cheese Grits

makes 6 servings

4 cups water
3 tablespoons butter
3/4 teaspoon salt
1 cup quick-cooking grits
1 cup (packed) coarsely grated extra-sharp cheddar cheese
1/2 cup (packed) coarsely grated Monterey Jack cheese
1/2 cup whole milk
2 large eggs

Preheat oven to 350°F. Butter 8x8x2-inch glass baking dish. Bring 4 cups water, butter, and salt to boil in heavy medium saucepan. Gradually whisk in grits. Reduce heat to medium; cook until mixture thickens slightly, stirring often, about 8 minutes. Remove from heat. Add both cheeses; stir until melted. Season with pepper and more salt, if desired. Whisk milk and eggs in small bowl. Gradually whisk mixture into grits.

Pour cheese grits into prepared dish. Bake until grits feel firm to touch in center (grits will still be soft), about 1 hour. Let stand 10 minutes and serve.


courtesy of: Bon Appétit, September 2005

1001. BRAISED BACON-STUFFED SCALOPPINI with PORCINI MUSHROOMS

12 thin 2 X 3 inch slices veal or beef, pounded to 1/4 inch thickness
salt and freshly ground black pepper, to taste
6 thin slices smoked bacon, halved
2 hard-cooked eggs, cut lengthwise into 6 pieces
2 carrots, cooked and cut into 11/2 X ¼ inch strips
12 cilantro sprigs
2½ tablespoons all purpose flour
¾ cup hot water
3 tablespoons butter or vegetable oil
½ cup dried porcini mushrooms
1 cup finely chopped onion
1 large clove garlic, finely minced
1 teaspoon dried oregano
½ cup red wine
½ cup beef broth
2 tablespoons minced fresh parsley

Place the meat flat on a work surface, season with salt and black pepper, and cover each piece with 1 piece of bacon. Place 1 piece of egg, 2 carrot strips, and 1 cilantro sprig in the center of each piece. Starting at a short side, roll the meat tightly around the filling twice, closing in the edges. Tie with kitchen string. Dust the meat bundles with the flour, shaking off any excess.

Soak the dried mushrooms in the water about 15 minutes. Drain the mushrooms and chop finely. Pass the soaking liquid through a coffee filter to remove any sand and reserve.

Heat the butter in a heavy Dutch oven over medium heat until it is hot but not smoking. Add the meat bundles, and sauté, turning, until browned on all sides, about 6 minutes. Be careful not to burn the drippings. Remove the meat bundles, and place on a platter.

Add the onion and garlic to the meat drippings, and sauté over medium heat about 3 minutes. Add the mushrooms, their soaking liquid, oregano, wine, and beef broth. Return the meat to the pan, cover, and simmer over low heat, 20 to 25 minutes. If the sauce is too thin, remove the meat from the pan, and reduce the juices over high heat, stirring, until the sauce has the desired consistency. Taste for seasonings.

For an elegant presentation, discard the kitchen string from the meat bundles and cut each one in half. Spoon the sauce into a warm serving platter, arrange the meat on top, cut side up to reveal the colorful spiral. Sprinkle with parsley and serve at once.


courtesy of: The Chilean Kitchen, by Ruth Van Waerebeek-Gonzalez. HP Trade, 1999

1000. SEARED LANAI VENISON with FOIE GRAS SWEET POTATO and BACON HASH

6 oz. Okinawan sweet potato, medium dice
6 oz. sweet potato, medium dice
6 oz. Yukon gold potato, medium dice
1/2 cup red pepper, medium dice
1/2 cup cup green pepper, medium dice
1/2 cup cup yellow pepper, medium dice
1/2 cup cup Maui onion, medium dice
2 oz. foie gras, medium dice
2 oz. smoked apple bacon, medium dice
olive oil
1 oz. butter

Place all the potatoes into boiling salted water and cook for 4 minutes. Drain and set aside. Heat the oil and better and saut� the peppers, onion and half of the bacon. Add the potatoes and season.


Venison:

4 pieces Strip Loin of Lanai Venison (6 ounces each)
olive oil
seasoning

Season the venison and brush with olive oil. Place on the grill and cook for three minutes. Turn the venison and brush with oil. Cook for another three minutes or until medium rare.


Sauce:

1 cup beef broth
1/2 cup merlot wine
1 oz. smoked apple bacon
2 oz. foie gras
1 oz. butter

Heat a sauce pan until very hot. Add the foie gras and cook for one minute. Take out the foie gras and add it to the potatoes. Add the bacon the hot pan and cook for two minutes. Add the wine and reduce by half then add the broth and again reduce by half. Finish with butter and season.


Place the potatoes in the middle of the plate, next slice the venison in half and present it on top. Spoon the sauce over and around the plate.


courtesy of: Puna Fresh Foods, Keaau Shopping Center, 16-586 Old Volcano Road, Keaau, Hawaii 96749-8115

999. SPICY MEXICAN FRIED GREEN TOMATO BLT

Makes 6 BLTs


1/2 pound (6 slices) thick cut bacon slices, fried crisp
Spicy Mexican Fried Green Tomatoes (recipe below)
Creamy Mexican Dressing (recipe below)
shredded lettuce
6 corn tortillas
canola oil
salt

Prepare tortillas by brushing lightly with oil and heating in 350-degree oven 5 minutes until warm, but not crispy. Salt lightly to taste. Arrange down the center of each tortilla: one slice of bacon, 2 spicy Mexican fried green tomato slices (cut in half), shredded lettuce, and 1 tablespoon creamy Mexican dressing. Fold tortilla around fillings, securing with toothpick if necessary.


Spicy Mexican Fried Green Tomatoes
2 green (unripe) tomatoes
salt
1/2 cup white cornmeal
1/4 cup all purpose flour
2 teaspoons cumin
2 teaspoons cayenne pepper (or to taste)
1 teaspoons freshly ground black pepper
1 teaspoon salt
canola oil for frying

Slice tomatoes into 1/4" slices and salt both sides. Mix cornmeal, flour, cumin, cayenne pepper, salt and black pepper in a shallow dish. Heat 1/4” oil over medium-low heat in a frying pan. Dredge tomato slices in cornmeal mixture, coating both sides generously. Fry in batches in oil until golden brown and tomatoes are softened. Drain on paper towels.


Creamy Mexican Dressing
3 tablespoons ranch dressing
3 tablespoons medium heat chunky-style salsa, mild if you prefer
1/4 teaspoon cumin
1/4 teaspoon garlic powder
1 tablespoon fresh cilantro leaves, chopped

Mix all ingredients in a small bowl until well blended. May be prepared in advance and stored in refrigerator.


courtesy of: Leslie Allen, Nashville, Tennessee, 3rd place winner at the Tomato Art Festival

998. SHARK AMANDINE with BACON

yields 4 servings


1/2 cup slivered almonds
2 tablespoons butter
2 tablespoons parsley, chopped
6 tablespoons melted butter
1 tablespoon grated lemon rind
2 tablespoons freshly squeezed lemon juice
4 (6 - 8 oz) shark fillets
4 tablespoon sherry
freshly ground pepper
1/2 lb bacon; fried and crumbled
4 green onions; chopped
Lemon wedges

Lightly brown the almonds in the butter, add parsley, butter, lemon rind, and juice. Set aside. Rub both sides of the fillets with the sherry and place on an oiled broiler pan. Sprinkle with pepper. Spoon some of the butter mixture over each fillet. Broil for 5 to 10 minutes, depending on the thickness of the fillets. Turn over, spoon on more butter sauce and continue broiling until done. Remove to a serving platter and sprinkle with the almonds, bacon, and green onions. Garnish with lemon wedges.


courtesy of: North Carolina Saltwater Fishing News & Resources

997. BEER and BACON SKILLET BISCUITS

makes 8 biscuits


3 slices bacon
1-3/4 cups packaged biscuit mix
1/8 to 1/4 teaspoon cayenne pepper
1/2 cup beer

Place bacon strips in a 12-inch cast-iron skillet. Prepare grill for indirect grilling, except omit drip pan. Test for medium heat above the center of the grill. Place the skillet with the bacon on the grill rack in the center of the grill (not over heat). Cover and grill about 12 minutes or until bacon is crisp, turning once. Remove bacon from skillet, reserving drippings in skillet. Drain bacon on paper towels; crumble bacon. In a medium bowl stir together the biscuit mix and cayenne pepper. Add the beer and crumbled bacon; stir until biscuit mix is moistened. Carefully spoon dough in 8 mounds into hot skillet on grill rack. Cover grill and grill about 8 minutes or until biscuit bottoms are light brown. Serve warm.


courtesy of: Better Homes and Gardens

996. BACON-WRAPPED PRUNE STUFFED SAUSAGES

12 thick beef sausages
250 grams pitted prunes
6 bacon rashers

Prick sausages with a fork or skewer and place them in a pan. Cover with hot water and bring to the boil. Simmer the sausages for about 10 minutes uncovered. Make sure you do not overcook them as the sausage skin will peel. Cool sausages then cut a slit in the side of each. Place three plump prunes in each sausage and wrap half a bacon rasher around the sausage. Secure this with a toothpick. Barbecue the prepared sausages until the bacon on the outside is cooked.


courtesy of: Australian Broadcasting Corporation

995. BRAISED VEAL CHEEKS over CREAMY POLENTA with BACON

yields 4 servings


4 oz. raw bacon. chopped
2 cups chopped onions
1 cup small-diced carrots
salt to taste
freshly-ground black pepper to taste
2 teaspoons chopped garlic
2 lb assorted exotic mushrooms cleaned, sliced
1 cup Madeira wine
4 cups veal stock
1 bay leaf
2 fresh thyme sprigs
8 veal cheeks trimmed
3 cups whole milk
1 tablespoon butter
3/4 cup yellow cornmeal
1/4 cup freshly-grated Parmigiano-Reggiano
1 tablespoon finely-chopped fresh parsley leaves

In a heavy bottom pan or Dutch oven, over medium heat, cook the bacon until crispy. Remove the bacon and drain on paper towels. Set aside.

Add the onions and carrots. Season with salt and pepper. Saute until soft, about 4 minutes. Add the garlic and mushrooms. Season with salt and pepper. Saute for 2 minutes. Deglaze with the Madeira and cook for 1 minute. Add the veal stock, bay leaf, and thyme, and bring to a simmer.

Season the veal with salt and pepper and add the simmering liquid. Cook, uncovered until the cheeks are tender, about 1 hour, stirring occasionally to prevent the bottom from sticking.

In a medium-size saucepan, over medium heat, combine the milk and butter. Season with salt and pepper. Bring to a simmer. Stir in the cornmeal and cook until creamy and thick, about 4 minutes. Stir in the cheese. Season with salt and pepper. Remove the bay leaf and thyme sprigs from the veal mixture.

Spoon the polenta in the center of each serving plate. Lay a veal cheek over the
polenta. Spoon the sauce over the cheeks. Garnish with the reserved crispy bacon and parsley.


courtesy of: Food Down Under

994. COGNAC and BACON-BRAISED QUAIL with CROSTINI

8 boneless quail
2 tablespoons Essence, recipe follows
4 strips bacon, diced
2 cups julienned onions
1 tablespoon garlic
1 tablespoon chopped thyme
1/2 cup Cognac
1 cup dry red wine
4 cups reduced dark chicken stock
1 tablespoon fresh thyme
1/4 teaspoon salt
1/4 teaspoon cracked black pepper
2 tablespoons cold unsalted butter, cut into pieces
2 tablespoons all-purpose flour

Grilled Crostini:
Olive oil
1 loaf french bread, sliced into 1/4-inch thick slices

Season the quail on both sides with the Essence.

In a large, deep saute pan, cook the bacon over medium heat until brown and the fat is rendered, about 5 minutes. Remove with a slotted spoon and drain on paper towels. Increase the heat to medium-high and add the quail, breast side down, to the fat in the pan. Sear for 2 minutes on each side. Add the onions and cook, stirring, until slightly caramelized, 7 to 8 minutes.

Add the garlic and thyme and cook for 30 seconds. Remove the quail and drain on paper towels. Carefully add the Cognac, and stir to deglaze and remove any browned bits from the bottom of the pan. When the Cognac has almost evaporated, add the red wine, chicken stock, thyme, salt, and pepper, and bring to a boil.

In a small bowl, make a beurre manie by combining the butter and flour and mashing with a fork until well combined. Set aside. Add the flour beurre manie, whisking to combine. Return the quail to the pan and reduce the heat to a bare simmer. Cover with the lid ajar and cook for 10 minutes. Return the bacon to the pan and stir. Remove from the heat and adjust seasoning, to taste. Cover to keep warm until ready to serve. Preheat a grill.

Using a pastry brush, spread the oil over 1 side of the sliced bread. Place on the grill and cook until marked and slightly golden on both sides, about 2 minutes.

Place 2 crostini on each of 4 plates and arrange 1 quail on each. Spoon the sauce over the quail and serve.

Essence (Emeril's Creole Seasoning):

yields about 2/3 cup

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.


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

993. ARUGULA and FRISEE with PECORINO ROMANO, BACON and TOASTED PECANS

Organic baby arugula
Organic frisee
6 slices cooked bacon, broken into small pieces
Handful toasted pecans or walnuts, broken into pieces
Handful pecorino romano or parmesan cheese
Walnut oil vinaigrette, see below

Combine all ingredients but cheese, then add cheese.

Walnut Oil Vinaigrette
2 tablespoons red or sherry vinegar
1 shallot, minced
Salt & pepper
1 teaspoon dijon mustard
6 tablespoons roasted walnut oil

Combine all ingredients and whisk until thick. Adjust oil or vinegar as needed.


courtesy of: Norma Lehmeier, Norma's Journal, Harmonious Environment

992. ROMAINE, BACON and FRESH MINT SALAD

serves four to six


1 large head romaine lettuce
1/2 cup olive oil
2 tomatoes, peeled
1 lemon, juice of
1/4 cup romano cheese, freshly grated
1/2 teaspoon freshly ground pepper
1 cup bacon cooked, finely chopped
1 egg, coddled
2 tablespoon fresh mint, chopped
1/2 cup croutons
1/4 teaspoon oregano
1/4 cup green onions, sliced

Into a large bowl place the tomatoes, cut in eighths. Add the Romaine, sliced in 1-inch squares. Then add green onions, cheese, bacon, oregano and mint.

To make the dressing, put the pepper, lemon juice and coddled egg in a bowl and whip vigorously. Then slowly add olive oil, whipping constantly and tasting as you do. Pour over salad and toss thoroughly. Add croutons and a sprinkle of Romano cheese last.


courtesy of: Canlis Restaurant, 2576 Aurora Avenue North, Seattle, Washington 98109

991. GRILLED VEGETABLE SANDWICH with EGG SALAD and BACON

makes 4 sandwiches


8 (1/2-inch-thick) slices pain au levain or other hard country bread (about 1/2 a loaf)
12 stalks grilled asparagus (about 1/2 a bunch)
8 grilled scallions, cut in half
4 slices cooked bacon, crumbled
3/4 cup Egg Salad Gribiche (recipe below)

Top 4 slices of bread each with 3 stalks of asparagus and 2 scallion halves (trim the length of asparagus and scallions as needed). Spoon 3 tablespoons of Egg Salad Gribiche over the vegetables and sprinkle crumbled bacon over the sauce. Top with remaining slices of bread and serve.


Egg Salad Gribiche

makes 2 1/2 cups

6 freshly hard-cooked large eggs
2 teaspoons Dijon mustard
5 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup finely chopped cornichons
1 tablespoon finely chopped capers
1 tablespoon finely chopped tarragon
1 tablespoon finely chopped parsley
1 teaspoon finely chopped chervil

Peel the hard-cooked eggs and separate the whites from the yolks, reserving each separately. In a medium mixing bowl, use a wire whisk to mash the egg yolks until they resemble cornmeal, about 1 minute (some pea-size pieces will remain). Add mustard and continue mashing until it is well incorporated. Add the oil to the yolks, pouring in a thin, steady stream while constantly whisking. Stir in vinegar, salt, and pepper. Finely chop the egg whites and add to the yolk paste. Add cornichons, capers, and herbs, and fold together until evenly combined. Taste egg salad and adjust seasoning as necessary.


courtesy of: Aïda Mollenkamp, CHOW

990. CINNAMON FRENCH TOAST with MAPLE SYRUP and CRISPY BACON

serves 4 to 6


12 thick slices of crusty bread (preferably white)
1 jar of maple syrup
2 tablespoons melted butter
4 egg yolks
1 egg white
¾ cup cream
1/3 cup brown sugar
1 teaspoon ground cinnamon
12 slices of good quality bacon

Place bacon under griller and grill until crisp. Keep warm. Beat egg yolks, egg white, cream, cinnamon and brown sugar. Melt butter in a non-stick fry pan until bubbly. Dip slices of bread in egg mixture and slice into butter. Add more butter for subsequent slices if you run out. Repeat process with all slices of bread. To serve place 2 slices of French Toast per plate. Drizzle generously with maple syrup and place crispy bacon slices in a cross on the top.


courtesy of: Lisa Kerrigan / ABC Australia

989. BACON BUTTERMILK TART with OAT and WHOLE-WHEAT CRUST

Crust:
1/4 cup old-fashioned oatmeal
1/2 cup whole-wheat flour
1/2 cup, plus 2 tablespoons all-purpose flour
1 teaspoon salt
5 tablespoons cold butter (see note)
3 oz swiss cheese, shredded (3/4 cup)
3 tablespoons water

Filling:
8 slices bacon
4 leeks, white part only, washed and sliced
4 eggs
1 3/4 cup buttermilk
4 oz Dubliner Irish cheese, shredded (1 cup) (or other hard cheese)
1 tablespoon whole-grain mustard
dash cayenne pepper
salt, pepper

Lightly grease a 9- or 10 inch quiche pan.

To make crust: Combine oatmeal, flours, salt, butter and cheese in food processor and pulse until mixture resembles bread crumbs. Add water and mix to form a dough. Process lightly until it forms a ball. Cover with plastic wrap and refrigerate 30 minutes.

Turn dough out onto lightly floured surface. Roll or pat dough to form 12 inch-diameter circle. Transfer to quiche pan. Fold excess dough in and press against sides. Pierce crust with fork. Cover and chill about 30 minutes.

Preheat oven to 350 degrees. Line crust with foil and fill with pie weights.

Bake about 12 minutes. Remove from oven. Remove foil and weights and let crust cool. Maintain oven temperature.

To make filling: Fry bacon in large skillet until crisp. Drain on paper towels and crumble over crust. Scatter leeks over bacon.

In large bowl, combine eggs, buttermilk, cheese, mustard, cayenne pepper and salt and pepper to taste. Pour filling over bacon and leeks. Bake 30 to 35 minutes or until filling is set.

NOTE:: Use real butter or stick margarine. Do not substitute reduced-fat spreads; their higher water content often yields less-satisfactory results.


courtesy of: Food Down Under

988. POLENTA and BACON with FONTINA

makes 6 side-dish servings


1/2 cup finely chopped bacon (about 4 ounces)
1/4 cup chopped onion
1 garlic clove, minced
5 cups low-salt chicken broth
1 cup frozen corn kernels, thawed
1 cup polenta (coarse cornmeal)
1 cup (packed) grated Fontina cheese (about 3 ounces)
1/4 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley

Sauté chopped bacon in heavy large skillet over medium-high heat until crisp, about 8 minutes. Using slotted spoon, transfer to bowl. Pour off all but 2 tablespoons drippings. Add onion and garlic to drippings in skillet and sauté until golden brown, about 2 minutes. Add chicken broth, corn, and bacon; bring to boil. Gradually add cornmeal, whisking constantly. Cook until polenta is soft and thick, stirring frequently, about 20 minutes. Add Fontina and Parmesan, stirring until melted, about 2 minutes. Stir in chopped parsley. Season to taste with salt and pepper. Transfer to bowl and serve hot.


courtesy of: Carmelo's Italian Restaurant, Houston, Texas / Bon Appétit, November 2002

987. BAKED GEMELLI with CRIMINI MUSHROOMS, BACON, SAVOY CABBAGE, PEARL ONIONS and FONTINA

makes 4 servings


1 pound gemelli pasta
2 tablespoons butter
2 tablespoons flour
1/8 teaspoons salt
1/2 tablespoons freshly ground pepper
2 cups milk
1/2 cup grated Parmesan cheese, plus 2 tablespoons
3/4 cup grated Fontina cheese
2 tablespoon olive oil
1/2 pound thick cut bacon, cubed
1 cup red pearl onions, halved
8 ounces crimini mushrooms, sliced
2 cups Savoy cabbage, chopped
parsley and additional Parmesan for garnish, if desired

Cook pasta according to package directions.

While pasta cooks, melt butter in a large saucepan and stir in flour, salt and pepper, and whisk in milk. Bring to a low boil over medium-high heat, stirring occasionally to slightly thicken sauce, for about five minutes. Remove from heat, whisk in cheeses and stir until melted.

Heat olive oil in large non-stick skillet over medium-high heat. Cook bacon until crispy, then remove and place on paper towels, leaving excess oil in skillet. Add onions to skillet and cook till tender. Add mushrooms and cook, without stirring, for about 5 minutes or until mushrooms become red-brown on one side. Flip mushrooms and cook about 5 minutes more, until other side is same color. Add cabbage and about 2 tablespoons water and steam till soft. Return bacon to skillet, stir in sauce and cook till hot.

Add cooked, drained pasta to skillet and stir. Transfer mixture to an oven-proof dish, top with 2 tablespoons Parmesan and bake until sauce bubbles, about 20 minutes.

Serve garnished with parsley and additional Parmesan, if desired.


courtesy of: Tom Colicchio, head chef/owner of Craft Restaurants / The Mushroom Council

986. LAMB BURGERS with BACON and CHEESE

makes 4 burgers


1 lb. ground lamb
1 onion, finely chopped
2 teaspoons fresh rosemary, chopped
¼ cup tomato paste
4 slices bacon
4 slices cheese
4 hamburger buns
2 tablespoons Dijon fruit glaze (see below)
1 medium carrot, finely shredded
1 cup lettuce, finely shredded

Blend lamb, onion, rosemary and tomato paste in a medium bowl. Divide mixture into four equal parts and shape into flat burgers. Wrap a bacon slice around each burger and secure with a toothpick. Place on a cold, lightly-greased broiler pan. Broil four inches away from the heat for approx. three minutes on each side or until cooked through. Remove from heat and place a slice of cheese on top of each burger. Remove toothpicks. Split burger buns in half and grill on each side until lightly browned. Spread base of buns with mustard and top burgers with carrot and lettuce. Place top of bun on top and serve.

Dijon fruit glaze: combine 1 tablespoon Dijon mustard and 1 tablespoon favorite fruit jam with 1 teaspoon water. Mix well and heat in a saucepan just to loosen jam and let mixture incorporate. Then remove from heat and let cool before using on lamb burger or over slices of lamb roast.


courtesy of: Catherine Bridges, Sandwich Editor, BellaOnline

985. BACON-GRILLED SPINACH and CHILI ENCHILADAS

makes 4 servings


1 poblano or other mild, spicy chile
8 thin strips bacon
8 oz. fresh tender spinach leaves
1 tablespoon minced onion
8 oz. shredded jack cheese
8 corn tortillas
1/4 cup canned salsa verde
1/3 cup Mexican-style sour cream

Heat grill to medium-high heat. Place chili on grill until skin blisters. Remove from grill and allow to steam 5 minutes. Remove stem, seeds and skin. Chop and reserve. On a mesh or other grill tray/basket, grill bacon until just starting to crisp and spread spinach over bacon strips. Grill 1-2 minutes more, or until spinach is well-wilted and bacon is more crispy. Remove from grill and chop together. Stir in onion, and cheese; spread down centers of tortillas and roll up. Reduce heat to medium-low and place enchiladas on grill 1-2 minutes, or until hot through (cheese should be melted). Stir together salsa verde and sour cream and drizzle over top of enchiladas.


courtesy of: Leah Lyon / Better Recipes / Mexican Recipes

984. SHIITAKE, APRICOT and BACON STUFFING

serves 12


1/2 pound bacon
3 cups chopped leeks (from 4 medium leeks)
3 celery stalks, chopped
1 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon ground cumin
1 pound shiitake mushrooms, stems removed and caps cut in thin slices
1 cup dried apricots, cut in thin strips
1 pound hearty French bread, cut in 1/2-inch pieces
2 1/2 cups lower-sodium chicken broth
2 tablespoons melted butter
2 eggs, slightly beaten

Cook bacon in a large skillet. Remove, transfer to a plate lined with paper towels, pat dry and chop. Add leeks, celery, salt, black pepper, thyme and cumin to skillet. Sauté 10 minutes. Add shitakes; cook 5 minutes or until mushrooms are softened. Remove from heat; stir in apricots and bread. (Stuffing can be made one day ahead up to this point.) Preheat oven to 350F. Toss bread mixture with reserved bacon, broth, butter and eggs; transfer to a 13-by-9-inch baking dish coated with cooking spray. Cover with foil and bake 15 minutes. Remove foil and bake 20 minutes longer or until heated through and lightly crisped on top.


courtesy of: Marge Perry, "Relish the Holidays," Relish, November 2006

983. BUCATINI with BACON, CHEESE and EGGS

serves 4


14oz dried bucatini
2oz butter or 6 tablespoons olive oil
4oz bacon, rinded and cut into small strips
4 egg yolks
1 tablespoon milk
1½oz freshly grated, mature pecorino cheese
freshly ground black pepper

Cook the pasta for 7-8 minutes or until al dente and drain. Meanwhile, heat the butter or oil and fry the pancetta or bacon until lightly browned and set aside.
Lightly beat the egg yolks and the milk in a large bowl and add the pecorino cheese. Pour the egg mixture into the bacon and add the pasta. Warm through, if necessary, but do not cook the egg, toss well, adding plenty of pepper.


courtesy of: Antonio Carluccio, Passion For Pasta

982. CHIPOTLE SWEET POTATO SOUP with BELL PEPPER-BACON SALSA

makes 4-6 servings


salsa
4 slices bacon
1 small red onion, cut into 1/4-inch dice
1 red bell pepper, cored, seeded, and cut into 1/4-inch dice
salt
fresh ground black pepper
1 lime, juice of

for the soup
5 garlic cloves, smashed
1/2 teaspoon fresh ginger, finely chopped
2 small onions, roughly chopped
2 tablespoons dark brown sugar
salt
fresh ground black pepper
1 teaspoon pureed chipotle chiles in adobo
3/4 cup dry white wine
3 large sweet potatoes, peeled, 1/2-inch dice
6 cups chicken stock
6 tablespoons butter, chilled and roughly chopped
1/2 lime, juice of

To make the salsa, cook the bacon in a large, heavy skillet over medium heat, turning once, until crisp, about 10 minutes. Crumble the bacon and reserve. Pour most of the bacon fat into a heat-proof container, leaving only enough to coat the pan lightly, and reserve.

Add the onion and red pepper to the pan in which the bacon coked in and sauté over medium heat, stirring, until brown, about 6 minutes. Season to taste with the salt and pepper. Add the reserved bacon and the lime juice. Correct the seasonings, transfer to a small bowl, and set aside at room temperature.

To make the soup, return the reserved bacon fat to the same pan and place over medium heat. Add the garlic, ginger, onions, and brown sugar, season with the salt and pepper to taste, and sauté, stirring, until the vegetables are brown, about 6 minutes. Stir in the chipotle puree and wine, and cook over medium heat until the mixture is reduced by about three-fourths, approximately 6 minutes. Add the sweet potatoes and stock and simmer until the potatoes are very soft, 20 to 25 minutes.

Using a hand blender or food processor, puree the soup mixture. Add the butter one piece at a time, blending again after each addition, to thicken the soup slightly. Stir in the lime juice and correct the seasonings. Immediately ladle into bowls, spoon a portion of the salsa onto each and serve.


courtesy of: Karen, Orange County, California / Recipezaar

981. DARK CHOCOLATE BACON CRUNCH SORBET

3/4 cup plus 1 tablespoon sugar
2 1/4 cups water
3 tablespoons corn syrup
6 oz. dark chocolate
1 cup Dutch-processed cocoa powder
8 slices of bacon
1/2 cup white sugar

Chop the chocolate into small pieces and combine it with the cocoa, which you have sifted into a medium stainless steel bowl.

On the stovetep, combine 2 1/4 cups water, sugar and corn syrup. Bring the mixture to a boil and then remove it from the heat.

Whisk 1/3 of the sugar syrup into the waiting bowl of chocolate. The chocolate will make you nervous at first, as it seizes a little. Add another 1/3 of the syrup, whisking all the time. By the time you add your last 1/3 of sugar syrup, the mixture should be smooth and silky. Continue whisking this mixture for about five minutes, until you think it’s smooth and silky. If you notice any chunks of cocoa in your sorbet base, you can pass it through a fine-mesh strainer. Cool the mixture over an ice bath (fill a bowl larger than the one your base is in with ice cubes and water. Place your bowl inside the icy bowl, and continue to whisk it until it is cool). Place your base in the refrigerator to cool completely and thicken. Zuckerman recommends at least four hours.

While your sorbet base is cooling, prepare your bacon. First, preheat your oven to 400 degrees. Next, coat your bacon slices with sugar. I did this by pouring a small amount of sugar onto a plate and then pressing the bacon into it. Next time, I might try just sprinkling it over the bacon, like this method. Place the bacon on a parchment paper-lined baking sheet and bake it for 8 minutes. After 8 minutes, remove it from the oven, and turn it over, baking it for another 8 minutes. Keep a close eye on it, because it burns fast. When the bacon is done, remove it from the oven and allow it to cool before dicing it into small pieces. You should have about 1/2 cup of bacon bits to add to your sorbet. If you have any extra, reserve it for garnish.

After the sorbet base has cooled for a few hours, freeze it in your ice cream maching according to manufacturer’s instructions. It is done when it has gained volume and it holds the marks of the stirring mechanism, like stiffly-whipped cream. Now you have to work quickly. Remove the sorbet from your machine to a storage container, quickly stirring in your bacon bits in batches as you fill the container. Store your sorbet in the freezer for a couple hours to harden it. Or, if you’re like us, just ignore the last instructions and eat super-soft sorbet.


courtesy of: The Sweet Life: Desserts from Chanterelle, by Kate Zuckerman. Bulfinch, 2006

980. BACON and BLUE CHEESE on RYE SANDWICH

makes 4 servings


1 package (8 ounces) cream cheese, softened
1/2 cup crumbled blue cheese
1/2 cup crumbled crisp-cooked bacon
1/4 cup Italian salad dressing
8 slices rye bread

Combine cream cheese, blue cheese, bacon and 2 tablespoons Italian dressing. Spread cheese mixture evenly onto 4 bread slices; top with remaining bread. Brush sandwiches on both sides with remaining Italian dressing. Grill sandwiches in nonstick skillet over medium heat until golden brown on both sides and filling is melted.


courtesy of: Moo Milk