1095. QUAIL and QUAIL EGG TARTLETS with CONFIT ONIONS, TRUFFLES, BACON and WILD MUSHROOMS

makes 4 servings


4 quails
16 poached quail eggs
7 oz. chopped mushroom caps
3 1/2 oz. summer truffles and other mushrooms

Confit onions
4 onions, sliced
2 oz. bacon, in small pieces
3 1/2 oz. heavy cream
3 tablespoons butter
salt and pepper
vegetable oil

4 tartlet shells
8 oz. white flour
2 oz. butter
1 egg yolk
2 oz. water
2 tablespoons sugar
1 teaspoon salt

Making the pastry: Make the pastry 4 hours in advance so that it firms up and loses some of its elasticity. Rub the butter and flour together until crumbly. In a bowl, combine the other ingredients; gradually blend into the first butter/flour mixture. Roll into a ball; cover with plastic wrap and refrigerate. Roll out the pastry on a lightly floured surface. Line 4 well-buttered brioche molds with pastry. Refrigerate until completely chilled or until ready to use. Bake in a 325°F. oven for 15-20 minutes. Remove from the oven; cool and unmold.

Confit onions: Gently cook the onions in butter with a pinch of salt; drain in a strainer to remove the excess liquid and butter. Sauté the bacon bits in a few drops of oil until browned; drain. Pour the cream into the same skillet and reduce by half; add the onions and bacon; season with salt and pepper.

Preparing the quails and finishing: Roast the quails in a 400°F. oven for 6 minutes; let rest for 10 minutes; cut in half; debone the breast but leave the bone in the leg. Poach the quail eggs by breaking them into boiling water to which a little vinegar has been added. Remove with a strainer once the white begins to coagulate; refresh in cold water and set aside. Just before serving, reheat briefly by immersing them in boiling water for a few seconds with a strainer. Cook the spinach and drain. Divide among the tartlets. Sauté the mushrooms and summer truffles; season with salt and pepper; place on the spinach. Add a spoonful of confit onions and cover with 4 quail eggs. Garnish with boned quail and serve immediately.


courtesy of: Michael Caines, Gidleigh Park, Great Britain

1094. ROASTED PEACH SOUP with SMOKED BACON and FRIED ARUGULA

yields 6 Servings


24 peaches, cut in half and pitted
extra virgin olive oil
1/2 cup brown sugar
3 cups chicken stock
1 cup heavy cream
4 ounces peach schnapps
nutmeg, to taste
sea salt, to taste
freshly ground black pepper, to taste
2 strips applewood-smoked bacon, coarsely chopped and fried
fried arugula for garnish (see tip)

Preheat oven to 450°. Place peaches on a lightly oiled sheet pan, skin side down, and roast for 10 minutes. Sprinkle the brown sugar atop the peaches, and bake until the sugar caramelizes and the peaches begin to brown, about 15 additional minutes. Remove from oven and pour the peaches, caramelized sugar, and the juices that collected in the pan into a food processor or blender. Process until smooth. Warm the stock, cream, and schnapps in a 6-quart pan over high heat for 5 minutes. Pour in the puréed peaches, and season to taste with nutmeg, salt, and pepper. Cook, whisking steadily, until it comes to a boil. Pass through a chinoise or food mill fitted with a fine-gauge disk.

To Assemble and Serve: Ladle the soup into serving bowls. Place a small mound of crispy bacon in the center of each serving and garnish with fried arugula.

Note: To fry your herbs, you will need about 4 times the amount of oil than the item you’re frying. Bring vegetable, canola, or sunflower oil to 375° in a deep skillet. Fry the herbs until crispy and the edges just begin to brown, less than 10 or 15 seconds, depending on the item you’re frying. Remove with a slotted spoon and drain on paper towels. Season to taste with sea salt or even superfine sugar, depending on the application. You can store drained fried herbs and greens in a paper towel-lined resealable container for up to 1 week.


courtesy of: Marcel Biró and Shannon Kring Biró, Ó, a Biró Restaurant, 920 Michigan Avenue, Sheboygan, Wisconsin

1093. ENGLISH PEA SOUP with MINTED CREME FRAICHE, PEEKYTOE CRAB and JULIENNED BACON

yields 1 serving


English Pea Soup:
2 tablespoons unsalted butter
1 small yellow onion, diced
1 leek, cleaned and diced
1 rib celery, diced
1 small russet potato, peeled and diced
3 ½ cups light chicken stock or water
bouquet of thyme, parsley and bay leaf
1 pound English peas
¼ cup heavy cream

To Assemble and Serve:
6 tablespoons creme fraiche
2 teaspoons chopped mint
6 ounces peekytoe crab meat
6 ounces julienned bacon, crisped in a pan

For the Soup: Melt the butter in a large pot over medium heat and add the onion, leek and celery. Sweat the vegetables for about 15 minutes (do not cook to the point of caramelization). Add the potato, water or stock, herb bouquet and a pinch of salt, then cover pot and bring to a boil. Reduce boil to a simmer and continue cooking until the potatoes are tender. Add the peas and continue to cook for another 10 minutes until tender, the remove from heat and add the cream. Puree soup in batches in a blender and then pass through a chinois or strainer.

To Assemble and Serve: Mix together the creme fraiche and mint. Divide the soup between six warmed soup bowls, float a dollop of creme fraiche in the middle of each one, and garnish with crab and bacon.


courtesy of: Chef Hugh Acheson, Five and Ten, 1653 South Lumpkin Street, Athens, Georgia 30606, (706) 546-7300

1092. RISOTTO of SUMMER TOMATOES with BACON-WRAPPED MONKFISH and GARDEN BASIL

yields 6 servings


2 cups arborio rice
1 onion, minced
2 tablespoons olive oil
½ cup white wine
2 cups tomato puree
2 cups chicken stock
¼ cup parmesan cheese, grated
1 tablespoon butter
1 tablespoon extra virgin olive oil
1 tablespoon basil puree
1 cup grape tomatoes, peeled and seeded
salt and pepper, to taste

2 filets of monkfish loin
8 slices of applewood bacon, 4 slices for each filet
2 sprigs of rosemary, 1 sprig for each filet
2 sage leaves, 1 sage leaf for each filet
1 tablespoon olive oil
salt and pepper, to taste

Heat a 4-quart sauce casserole on medium heat, add olive oil. Bring to temperature and add onions. Sauté very well, approximately 3 to 4 minutes. Add rice and allow to toast until rice appears to have a white spot in the center. Deglaze the pan with white wine and reduce liquid until pan appears dry. Slowly add stock and tomato puree. Add one-third of stock, then one-third of tomato puree.

In the meantime, season monkfish with salt and pepper. Wrap each filet in bacon. Sauté filets in olive oil until bacon starts to get crisp. Place rosemary and sage under each browned filet. Finish cooking filets in a 375 degree oven. When cooked, keep warm with aluminum foil and allow filets to rest.

Finish cooking the rice by repeating addition of stock and tomato puree until all the liquid has been used. When rice is cooked and all of the liquid has been absorbed, remove the risotto from the heat and stir in grape tomatoes, cheese, butter, olive oil and basil puree. Stir well to create creamy consistency, adjust seasoning as needed.

To serve: Heat 6 bowls. Slice each monkfish filet into nine slices. Spoon a generous amount of risotto into the center of each bowl. Top each serving with three slices of monkfist and garnish with basil leaves.


courtesy of: Chef Todd Gray, Equinox, Washington, D.C.

1091. DUTCH MEATBALLS with BROWN BEANS and BACON

1 lb. ground beef, as lean as possible
4 large white potatoes
1 large onion, chopped fine
1/4 cup paneermeel or bread crumbs
1 tablespoon parsley flakes
1 egg
1 tablespoon Worcestershire sauce
1/2 teaspoon ground white pepper
1 tablespoon gehakt seasoning
brown beans (approximately 1 can's worth)
bacon (as much as desired), cooked and chopped

Mix all ingredients together and form into meatballs. Brown the meatballs on medium high heat in a frying pan, add gravy and allow to simmer 15 to 20 minutes.

Gravy: Melt 1 tablespoon butter or margarine. Add 2 tablespoons plain flour slowly, mixing well. Pour in 1 cup each of water and milk, mixing well. Season to taste. Or use your favorite brown gravy recipe.

Brown beans: For best results, rinse beans and remove stones. Soak overnight in salted cold water. Drain, place in a pot with just enough water to cover. Simmer approx. 1 hour - until tender. Canned beans are okay but of course you will only need a few minutes to heat them through before serving.

Potatoes: Peel and quarter 4 large white potatoes. Boil gently for 10 to 15 minutes until just done.

Onion: Chop the remaining onion into large chunks.

Serve the meatballs in gravy with the beans, potatoes, onions and bacon. The onion and bacon pieces are used as toppings on the beans or suit your own taste and sprinkle them over everything.


courtesy of: Recipes Log

1090. BACON, CAMEMBERT and SAGE FRITTATA

serves two


4-5 large eggs
2 tablespoons half and half
kosher salt
freshly ground black pepper
olive oil
1 clove garlic, chopped
1 shallot, chopped
3-4 strips bacon
1/4 cup camembert, rough chopped
1 large handful of grated gruyere
1 heaping tablespoon chopped sage

Preheat the oven to 450. Butter your above vessel well for non-sticking and browning purposes. Whisk the eggs, cream, pinch of salt and pepper, chopped sage, chopped camembert and gruyere in the above recommended frittatta vessel and whisk so it all comes together. Pay extra attention to the large chunks of camembert so they get broken down into the egg mixture. Set aside. Make your bacon. While you make the bacon, chop the shallot and garlic finely. When the bacon is done, drain the bacon fat and cook the onion and garlic in the bacon pan on low heat for about 2 minutes or so (red pepper flakes or diced chili here is a good idea). Make sure to scrape the bits from the bottom. Add the crumbled bacon, onion and garlic to the egg mixture and mix.

Place the vessel in the oven and let it cook for about 15-20 minutes, depending on your oven. Check it with a toothpick to see the status of the inside, it should come away clean but you don't want to overcook it, so some moisture here is OK as it will cook after you take it out of the oven.

Using a rubber spatula or knife, loosen the frittata from vessel around the edges and let rest for a minute or two before carving your servings.


courtesy of: Joe DeSalazar / foodie nyc

1089. BISON BACON CHEESEBURGER

makes 6 burgers


6 slices smoked bacon (about 6 ounces)
1 medium yellow onion, thinly sliced
2 medium jalapeños, seeded and thinly sliced lengthwise
3 tablespoons Worcestershire sauce
2 medium cloves garlic, peeled and minced (about 1 tablespoon)
1 large egg
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 pounds ground bison meat
6 thin slices Swiss cheese (about 3 1/4 ounces)
6 toasted burger buns
1/2 medium Hass avocado, sliced just before serving

Heat the broiler to high and arrange the rack in the middle. Prepare a baking sheet with a cooling rack set inside and reserve. Heat a large frying pan over medium heat. Add bacon and cook until browned and crispy, about 10 minutes. Remove bacon to a paper-towel-lined plate and set aside; do not discard bacon fat (you should have about 2 tablespoons). Return the pan to medium heat, add onion and jalapeño, and cook in reserved bacon fat until soft and starting to color, about 4 minutes; set aside. Mix together Worcestershire, garlic, egg, salt, and pepper in a large bowl until egg is broken up. Add bison meat and mix until thoroughly combined. Shape meat mixture into 6 (3/4-cup) patties and place on the rack inside the baking sheet. Broil until browned and springy to the touch, about 10 minutes for medium. Place cheese on top of patties, and cook until cheese melts, about 1 minute. To serve, place cheeseburgers on buns and top with bacon, avocado slices, and sautéed onion mixture.


courtesy of: Aïda Mollenkamp, CHOW, 235 2nd Street, First Floor, San Francisco, California 94105, (415) 344-2000

1088. ORECCHIETTE with ROASTED BUTTERNUT SQUASH, FRIED SAGE, BACON and PARMESAN

1 small butternut squash
1 small onion
1 tablespoon plus ¼ cup extra-virgin olive oil
1 teaspoon brown sugar
Salt and freshly ground black pepper
12 large sage leaves
4 slice bacon
1 pound orecchiette pasta
1/4 cup chicken stock
4 ounce Parmesan

Preheat oven to 400°F. Toss the squash with the onion and 1 tbsp. oil and sprinkle with the brown sugar, salt, and pepper. Roast on a baking sheet until tender and caramelized, about 30 to 40 minutes.

Place ¼ cup oil in a large skillet over medium heat. When the oil is hot, fry the sage leaves 6 at a time until the oil stops sizzling and the edges are crisp. Drain on a paper towel. Sage-flavored olive oil can be reserved for future use.

Render the bacon in the skillet until golden and almost crisp. Remove the bacon with a slotted spoon, drain on a paper towel, and pour off the excess fat.

Cook the pasta al dente in salted water.

Add the vegetables, orecchiette, and bacon to the skillet. Toss, then add the chicken stock. Bring to a boil and season with salt and pepper.

Add the Parmesan, toss, and place in a large bowl. Garnish with the sage.


courtesy of: Chef Keith Snow, Harvest Eating, P.O. Box 12288, Greenville, South Carolina 29612

1087. BACON and SWISS CHARD PASTA

makes 6 servings


1 pound linguine
12 ounces bacon, cut crosswise into 1/2-inch slices
1 very large red onion, halved, sliced (about 6 cups)
2 large bunches Swiss chard, stemmed, chopped (about 12 cups)
1 tablespoon balsamic vinegar
3 tablespoons extra-virgin olive oil
2/3 cup grated Parmesan cheese

Cook linguine in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid.

Meanwhile, cook bacon in heavy large pot over medium heat until beginning to crisp, about 10 minutes. Transfer to paper towels to drain. Drain all but 2 tablespoons bacon drippings from skillet. Add onion and sauté over medium-high heat until softened, about 7 minutes. Add Swiss chard and sprinkle with salt and pepper. Add pasta cooking liquid to skillet. Toss until chard is wilted and tender, about 4 minutes. Sprinkle vinegar over; cook 1 minute.

Add linguine and oil to sauce in pot and toss to coat. Transfer to large bowl. Sprinkle with bacon and cheese. Season to taste with salt and pepper.


courtesy of: The Bon Appétit Test Kitchen, Bon Appétit, May 2008

1086. KUMARA and BACON SOUP

1 tablespoon vegetable oil
2 medium onions, chopped
4 cloves garlic, crushed
1 tablespoon grated fresh ginger
7 bacon rashers, chopped
1 stem fresh lemon grass, chopped
2 tablespoons ground coriander
2 tablespoons ground cumin
2 teaspoons ground anise
1 tablespoon garam masala
3 large kumara, chopped
8 cups water
4 bacon stock cubes
1 cup cream

Heat oil in large pan, add onions, garlic, ginger, bacon, lemon grass and spices, cook, stirring, until onions are soft. Add kumara, water and crumbled stock cubes, simmer, covered, about 30 minutes or until kumara is soft. Remove lid, simmer 15 minutes. Blend or process mixture in batches until smooth, return to pan, add cream, stir until hot.


courtesy of: Australian Woman's Weekly, November 2001

1085. POT-ROAST BACON, TROTTER and PRUNE

serves 6


2 white onions, peeled and sliced
a dollop of duck fat
1 piece of smoked bacon loin; cut the skin off in one piece and keep
500 grams trotter gear
a large glass of white wine
22 Agen prunes, stones in
chicken stock
black pepper

In a deep oven tray big enough to hold all your ingredients, sweat the onions in the duck fat until slightly softened. Place the bacon on the feathered nest, surround with trotter gear, and add the wine, prunes, pepper and any top-up of stock needed so that the bacon is almost covered. Lay the skin back on the bacon like a protective duvet, cover in foil and put into a medium oven for 1 3/4-2 hours, keeping an eye on it to make sure nothing too ferocious is happening to it.

When ready, the prunes should have swollen with pride but maintained their dignity, thanks to their stones. Slice the bacon and serve with a hearty spoonful of trotter, onion and prune.


courtesy of: Beyond Nose to Tail: More Omnivorous Recipes for a Adventurous Cook by Fergus Henderson & Justin Piers Gellatly. Bloomsbury USA, 2007

1084. KALE with BACON and GARLIC

yields 6 servings

1 pound kale, coarse stems discarded, leaves washed and coarsely chopped
4 ounces sliced bacon, cut crosswise into 1/2" pieces
1 small onion, finely chopped
1/4 teaspoon crushed red-pepper flakes
4 cloves garlic, finely chopped
1 tablespoon red wine vinegar
1/2 cup grated Parmesan cheese

In a large pot of lightly salted boiling water, cook kale until tender, about 10 minutes. Drain; reserve 1/2 cup cooking water. Rinse kale under cold water and pat dry. In a large skillet, cook bacon over medium heat until crisp. Remove bacon from pan and set aside. Reduce heat to low; add onion and pepper flakes to bacon drippings. Cook 10 minutes, until onion is tender and lightly golden. Add garlic during last minute of cooking time. Drain off excess fat. Return kale, reserved cooking water and vinegar to skillet. Mix well and heat through. Transfer to a serving dish and sprinkle with Parmesan.


courtesy of: Atkins / Atkins Nutritionals, 1050 17th Street, Suite 1000, Denver, Colorado 80265

1083. PUI LENTILS with BACON and MUSHROOMS

500 grams pui lentils
2 onions, finely diced
2 carrots, finely diced
2 sticks celery, finely diced
50 grams dried cepes, soaked in hot water for 1/2 hour
1 bottle red wine
olive oil
2 sprigs thyme
50 grams smoky bacon, chopped
3 cloves garlic
1 pint chicken stock

In a heated pan pour in some olive oil and allow to warm for a few minutes. Next add the bacon and onions and allow them to sweat down. Stir around to coat the bacon and onions in the oil. Add to the pan after a min, the thyme, celery, carrots and garlic and leave to cool out for 5-8 mins. Meanwhile squeeze the cepes dry in your hand and chop them finely. After the ingredients in the pan have cooked out, add the cepes and stir again. Next add 1/3 of the bottle of red wine and the liquor from the cepes. Remember to do this slowly as there will be grit in the bottom of the bowl which you do not want to get into the pan. The lentils go into the pan after this and the rest of the wine and the stock. Let everything cook out for the best part of an hour and then it is ready to serve.


courtesy of: Carlton Food Network/ SelecTV Cable Limited

1082. BRAISED OXTAIL with BACON, VEGETABLES and PICKED WALNUT

serves 4


1 oxtail
1 oz butter
2 carrots
2 onions
1 turnip
1 rasher of streaky bacon
potato for garnish
salt & pepper to taste
1/2 pint beef stock
pickled walnut
gherkin

Thoroughly wash the tail, and divide it into four inch (10cm) lengths. Melt the butter in a casserole, and fry the pieces in it until nicely browned. Peel and cut into the slices the carrots, turnip and onions, and put them in the bottom of the casserole. On this put the rasher of bacon, and lastly the meat and seasoning. Pour over all the stock and braise as slowly as possible until the meat is cooked thoroughly, which will take two hours.

Garnish the whole dish with a little chopped pickled walnut and gherkin just when ready to serve.


courtesy of: Home Cookery Illustrated, 1955

1081. CHIPOTLE BACON MASHED POTATOES

5 pounds Yukon gold potatoes
5 pieces of bacon
5 cloves of garlic
1 cup milk
1/2 shaved Parmesan cheese
1 chipotle pepper and 1 teaspoon of the adobo sauce
1/2 stick of butter
salt and pepper to taste

Peel and cut up the potatoes in chunks. Put them in boiling water to cook. While the potatoes are cooking. Slowly cook the bacon in a pan, once done put on a paper towel to drain. Reserve the bacon grease in the pan. Mince the garlic very finely. Put the garlic into the pan with the bacon grease and cook at a low temperature until the garlic softens and is easily mashed with the back of a spoon. Take out one chipotle pepper from the can, cut it open and remove the seeds. Then finely chop the pepper into the smallest pieces you can get by running a knife through it a couple of times. Make sure to wash your hands as the pepper is ridiculously hot and you don't want to touch anything with it on your hand. Chop the bacon into small pieces. Once the potatoes are done, drain them in a strainer and put them into the vessel in which they will be mashed. Mash the potatoes a bit and then dump in the garlic and all of the remaining bacon grease. Keep mashing, add the chipotle pepper, 1 teaspoon of the adobo sauce, milk, butter, 1/2 of the Parmesan cheese. Once all of those are well mixed in, dump in the bacon and mix further. If the mixture is still to thick, add milk until it reaches the desired consistency. Add salt and pepper to taste. Place in a baking dish and spread the rest of the Parmesan cheese over the top. Cook at 350 degrees for 15 minutes until the cheese on top has melted a bit.


courtesy of: EatingCleveland.com

1080. CAMPFIRE TROUT with HERBS and BACON

makes 4 servings


4 small butterflied whole trout (8 to 10 ounces each)
salt and pepper
1 medium lemon, thinly sliced
generous handful of mixed herbs, such as thyme, rosemary, chervil, and tarragon
4 pieces thinly sliced smoked bacon

Build a campfire and place a grilling rack over it. Open the grilling basket and place it over a cutting board. Lay trout in the grilling basket opened up like a book. Sprinkle flesh generously with salt and pepper. Distribute lemon slices and herbs evenly among trout, laying ingredients on the left half of the fish. Close the right half of the trout over the filling. Secure each fish by wrapping a slice of bacon around its middle section. Sprinkle outside of each fish with salt and pepper mix, and close the grilling basket.

Set the grilling basket over the campfire, directly on the grill rack. Cook, flipping grilling basket occasionally, until trout are nicely browned, bacon is rendered, and each fish’s flesh is opaque and flakes easily with a fork. Remove from heat, open the basket, and transfer fish to a serving platter.


courtesy of: Regan Burns, CHOW

1079. SHRIMP PASTA SALAD with BACON and SHRIMP

16 large cooked shrimp peeled and deveined
5 tablespoons olive oil
2 cloves garlic finely chopped
1 shallot finely chopped
6 oz bacon cut into strips
1/4 lb. fresh baby spinach leaves
2 tablespoons sherry vinegar
1 teaspoon dijon mustard
1 package rotini or conchiglia pasta
salt & pepper to taste

Whisk together olive oil, vinegar, garlic, shallot, and mustard in small saucepan. Season with salt & pepper. Heat on low until slightly thickened. Set aside. In skillet, fry bacon and set aside. Add shrimp to pan and stir fry until warmed through (can also use uncooked shrimp, then you would just cook until done). Trim spinach leaves. Cook pasta to al dente. Toss spinach, dressing, shrimp, bacon, and pasta together until coated. Can add some toasted walnut pieces or pine nuts for crunch.


courtesy of: Decio Pasta, 5028 South Ash Avenue, Suite 105, Tempe, Arizona 85282

1078. SAVORY RUTABAGA and BACON FAT PUDDING

1 lb rutabagas
1/2 cup fine breadcrumbs
3 tablespoons milk
2 tablespoons bacon fat
4 strips bacon, crumbled
1 teaspoon salt
1 teaspoon sugar
2 eggs, well beaten

Clean, peel and cube the rutabaga, and cook in boiling water until tender, then drain. While rutabaga is cooking, fry bacon strips and reserve 2 tablespoons or so of the grease; drain bacon and crumble. Mash rutabaga thoroughly,then add all the other ingredients. Put into a 2-qt casserole and bake at 350F for 1 hour. A pinch of cinnamon or ginger might be added.


courtesy of: Southern Irish.com

1077. NEW ENGLAND APPLE and BACON GRIDDLECAKES

makes 4 servings


1/2 pound applewood-smoked bacon
1 1/2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon ground cinnamon
2 large eggs
1/2 cup whole milk
2 Granny Smith apples, peeled and coarsely grated
4 tablespoons (1/2 stick) butter, melted, plus extra for serving
Maple syrup

Fry the bacon in a large skillet over medium-high heat until crisp, drain on paper towels, and crumble.

In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, and cinnamon and stir until blended. In another bowl, whisk together the eggs and milk, add to the flour mixture, and stir until batter is just blended. Stir in the apples and bacon.

Heat a griddle or large, heavy skillet over moderately high heat until it's hot; brush it with butter. Drop the batter by 1/4-cup measures onto the griddle; cook until bubbles appear on surface and edges begin to brown, about 2 minutes. Turn with a spatula; cook until golden, about 1 minute more. Transfer griddlecakes to a platter, keep warm in a low oven, and continue to make more in same manner.

Serve hot with butter and maple syrup.


courtesy of: The Bacon Cookbook by James Villas

1076. TILAPIA with RHUBARB, BACON and SCALLIONS

yields 4 servings


1 tablespoon white miso paste
1 tablespoon soy sauce
1 teaspoon Thai fish sauce
1 cup fish stock
1 1/2 pounds tilapia (3 to 4 fillets)
2 teaspoons cornstarch
Freshly ground black pepper
1/2 cup peanut oil
2 ounces slab bacon, finely diced
1 tablespoon minced fresh ginger
1 cup rhubarb, in 1/2-inch dice
5 scallions, trimmed, in 1-inch slant-cut pieces
1 teaspoon toasted sesame oil
1 tablespoon minced chives.

Dissolve miso in soy sauce. Add fish sauce and stock. Set aside. Cut each fillet in half along seam, then slice each piece on the bias in strips 1 inch wide. Place in a bowl, dust with cornstarch and pepper and turn to coat.

Heat oil to very hot in a wok or skillet, add fish and stir-fry, turning gently, until just starting to brown, 3 to 4 minutes. Remove fish to a plate, draining well. Discard oil.

Lower heat to medium, add bacon and ginger and sauté until bacon starts to color. Add rhubarb and scallions. Stir-fry a couple of minutes, until rhubarb starts to soften.

Return fish to pan, add miso mixture and cook a minute or two, stirring gently, until ingredients are well mixed and sauce thickens. Add sesame oil, sprinkle with chives and serve.


courtesy of: "Dining and Wine," The New York Times, April 18, 2007

1075. WARM SPINACH SALAD with SAUTEED CHANTERELLES, KOHLRABI, and APPLE CIDER and BACON DRESSING

1/2 cup kohlrabi, peeled and cut into matchstick lengths
2 tablespoons cider vinegar
1/2 cup apple cider
1 teaspoon Dijon-style mustard
1 tablespoon olive oil
1 pound fresh spinach, coarse stems discarded and the leaves washed well and spun dry
chanterelles (variable)

In a large skillet cook the bacon over moderate heat, turning it, until it is crisp, transfer it to paper towels to drain, and discard all but 2 tablespoons of the fat.

In the fat remaining in the skillet sauté the shallot, kohlrabi and mushrooms over moderate heat, stirring, for 5 minutes, remove from the pan.

Add to the pan, the vinegar, cider, and boil the mixture, stirring occasionally, for 5 minutes, or until it is reduced to about 1/2 the volume. Whisk in the mustard, the oil, and salt and pepper to taste. In a large bowl toss the spinach with the warm dressing until it is just wilted and sprinkle the salad with the bacon mushrooms and kohlrabi mixture.


courtesy of: Seatte Neighborhood Farmers Market Association, Seattle, Washington

1074. RHUBARB, BACON and ONION COMPOTE with WISCONSIN PLEASANT RIDGE RESERVE CHEESE on TOASTED WHOLE GRAIN BREAD

makes 20 servings


1/4 pound sliced bacon, diced
1 sweet onion, thinly sliced
2 stalks red rhubarb, diced
3 tablespoons apple cider vinegar
1/2 cup light brown sugar
Pinch of ground cinnamon
Pinch of ground cardamom
1 teaspoon chopped fresh chives
1 teaspoon chopped fresh parsley
20 slices whole grain bread
20 ounces Wisconsin Pleasant Ridge Reserve cheese

Compote: Heat large skillet over medium-high heat. Add bacon; cook until brown and crisp. Add onion, stirring to pick up browned bits on bottom of pan. Reduce heat to medium-low; cook 8 to 10 minutes, until soft and slightly caramelized. Stir in rhubarb. Add vinegar, brown sugar, cinnamon and cardamom. Cook 5 to 8 minutes or until rhubarb is soft. If rhubarb is very tart, add 1 to 2 additional tablespoons brown sugar. Spoon compote into container and refrigerate until cool. Stir in chives and parsley.

Final Preparation: For each serving, toast a slice of whole grain bread. Remove crusts and cut into 2 triangles. Cut Pleasant Ridge Reserve cheese into 1-ounce wedges; place one wedge on each triangle. Top each cheese wedge with about 1 tablespoon compote. Serve at room temperature.


courtesy of: Chef Tory Miller / Wisconsin Milk Marketing Board, Inc.

1073. BEEF CHIMICHURRI with WHITE BEAN, BACON and ROASTED GARLIC PUREE

serves 4


700 grams beef fillet, cut in 2cm cubes
3 tablespoons olive oil

For the bean, bacon and garlic purée
800 grams tinned white beans, drained
1 whole head garlic, roasted
150 grams sweet cure bacon lardons, blanched
50ml olive oil
sea salt, and white pepper

For the chimichurri:
1 bunch fresh parsley, chopped
8 garlic clove, finely chopped
100ml olive oil
50ml sherry wine vinegar
3 tablespoons lemon juice
1 teaspoon salt
½ teaspoon freshly ground pepper
½ teaspoon ground cayenne pepper

Thread the beef onto the skewers and brush with the olive oil. Puree the white beans and garlic together in a blender until the mixture forms a coarsely textured purée. Place the bacon lardons in a saucepan and push the bean mixture through a sieve into the pan. Add the olive oil and season to taste. Heat gently and keep warm until ready to serve. Purée all the ingredients for the Chimichurri together in a blender. Grill the beef skewers until cooked to your liking, brushing with the chimichurri mixture during the last few minutes of cooking. To serve, spoon a disc of the purée into the centre of each of 4 warmed plates, top with 2 beef skewers and drizzle with a little extra chimichurri.


courtesy of: Paul Bloxham, Good Food Live, UKTV Food

1072. BACON-INFUSED OLD FASHIONED

FOR THE BOURBON-BACON INFUSION:
3 or 4 slices bacon, or enough to render 1 ounce of fat
1 750-ml. bottle of bourbon such as Four Roses Yellow Label

FOR THE OLD FASHIONED:
2 ounces bacon-infused bourbon
1/4 ounce Grade B maple syrup
2 dashes Angostura bitters
Twist of orange

FOR THE BACON-INFUSED BOURBON: Cook bacon in pan and reserve rendered fat. (1) When bacon fat has cooled a bit, pour off one ounce from pan. (2) Pour bourbon into a non-porous container. (3) Strain the bacon fat into the container and infuse for 4 to 6 hours at room temperature. Place mixture in freezer until all the fat is solidified. With a slotted spoon, remove fat and strain mixture back into bottle.

FOR THE COCKTAIL: In mixing glass, stir 2 ounces bacon-infused bourbon, maple syrup, and bitters with ice. Strain into chilled rocks glass filled with ice. Garnish with orange twist.


courtesy of: Don Lee, PDT, 113 St. Marks Place, New York, New York 10009, (212) 614-0386

1071. GRILLED SADDLE of RABBIT with BACON, COCOA and CONFIT SHALLOT JUS

makes 4 servings


4 whole saddles of rabbit
5 tablespoons cocoa beans
4 slices of bacon

Rabbit jus
Rabbit bones
1 medium onion, minced
1 small carrot, diced
8 small pattypan squash
1 sprig of thyme
a splash of white vermouth

Sauce
2 tablespoons acacia honey
2 tablespoons white wine vinegar
12 French shallots, finely chopped
1 cup rabbit jus
1 tablespoon oil
salt and freshly-ground pepper
1 knob of unsalted butter
3/4 cup white wine

Making the rabbit jus: In a saucepan, sauté the vegetables in butter; deglaze with the vermouth and wine, and reduce for a few minutes. Add the bones to the vegetables and cover with water; let simmer gently until reduced by half. Strain the jus and set aside.

Sauce: Place the honey and vinegar into a small saucepan; let simmer for 2 minutes. Add the shallots and cook for 6 to 8 minutes. Add the rabbit jus and reduce everything by one third. Correct the seasoning.

Saddle: Grind the cocoa beans in a small food processor. Roll the saddles of rabbit in the crushed beans. Hold everything in place with a slice of bacon. Grill the meat on all sides over medium heat; reduce the heat and cook 2-3 minutes longer. Slice the meat into medallions; arrange on plates; place the vegetables in the center of the plate and spoon the sauce around the rabbit.


courtesy of: Thierry Daraize, Québec

1070. TAIWANESE CABBAGE SAUTEE with BACON

about 3 slices bacon
2 tablespoons sesame seed oil
2-3 cups chopped cabbage
3 cloves crushed garlic
2-3 shallots, minced or 1/2 chopped onion
1 1/2 tablespoons soy sauce
ground black pepper to taste
1 egg
fresh herbs: mint, cilantro, parsley or basil

Heat pan, add cut bacon. When bacon is cooked to your preference, remove from oil and set aside. If you are not using bacon, add sesame seed oil to hot pan. Add shallots/onions and garlic. Cook till crispy and fragrant. Add chopped cabbage, toss to coat with oil/shallots/garlic. Add black pepper & soy sauce. Cook for about 30 seconds till cabbage begins to soften. Add egg and mix with cabbage. Cook for about another minute , or until cabbage is cooked. Toss with fresh herbs of choice.


courtesy of: White on Rice Couple, southern California

1069. SLAB BACON in HOT-PEPPER-and-BROWN-LOAF-SUGAR ADOBO

serves 6 to 8


1 piece (4 pounds) meaty slab bacon or pork belly, rinsed and pat dry
18 dried Andean panca peppers or a combination of equal parts dried mirasol and panca peppers (or a combination of Mexican dried ancho and guajillo chiles), stemmed and seeded
1 tablespoon extra-virgin olive oil
8 large cloves garlic
2 teaspoons ground cumin
1 teaspoon dried oregano
1/4 teaspoon aniseed
1/2 teaspoon Spanish hot paprika
1/2 cup freshly squeezed orange juice
1/2 cup freshly squeezed bitter orange juice, such as from Seville oranges, or 1/4 cup freshly squeezed lime juice
2 tablespoons guava preserve or 1 tablespoon Catalan wild oak honey
1/4 cup Oloroso sherry
1/2 cup grated brown loaf sugar, preferably Mexican piloncillo or Columbian panela or dark muscovado sugar
1 teaspoon coarse salt

Score the slab bacon on the meat side; set aside.

Heat a heavy-bottomed skillet over medium heat. Working in batches, add dried peppers to skillet and toast lightly for 3 to 4 seconds on each side. Transfer toasted chiles to a medium bowl. Cover with hot water and let stand until soft, about 10 to 15 minutes.

Transfer peppers to the jar of a blender or bowl of a food processor, along with olive oil, garlic, cumin, oregano, aniseed, paprika, orange juices, guava preserves or honey, sherry, brown loaf sugar, and salt; blend until smooth.

Place bacon in a 2-inch deep baking pan. Pour the chile mixture over bacon and rub thoroughly until fully coated. Cover with plastic wrap and let marinate at least 6 hours and up to overnight.

Preheat oven to 350 degrees with rack in the center. Remove plastic wrap from baking dish and add 1/4 cup water to dish. Cover baking dish tightly with parchment paper-lined aluminum foil. Transfer baking dish to oven and bake for 1 hour. Continue baking and basting bacon, until golden brown and fork tender, about 20 minutes more.

Transfer bacon to a large cutting board and cut into 2 1/2-inch pieces. Serve immediately with Guatemalan red cabbage relish or Mendoza's fresh corn polenta; garnish with cacao nibs, if desired.


courtesy of: Maricel Presilla, Cucharamama Restaurant, 233 Clinton Street, Hoboken, New Jersey 07030

1068. MACKEREL EGGY BREAD with BACON, WATERCRESS, RADISHES and SAFFRON AIOLI

serves 4


1–2 tablespoons vegetable oil
8 rashers smoked streaky bacon
100 grams watercress, washed and drained
12 radishes, quartered
250 grams smoked mackerel fillets, skinned and mashed with a fork
8 slices white bread, crusts removed
2 tomatoes, thinly sliced
2 large eggs
100ml single cream

Saffron Aioli
a pinch saffron threads
2 teaspoon lemon juice
1 garlic clove, finely chopped
1 large egg
150ml light olive oil or extra virgin rapeseed oil

For the aioli, put the saffron in a small bowl with the lemon juice and leave to soak for 5 minutes. Stir in the garlic and soak for a further 5 minutes. Separate the egg and add the yolk to the saffron mixture. Whisk this with a fork, then add half the white too. Whisk in the oil, ½ tsp at a time, until you’ve used up a quarter of the oil. Now add 1 tsp at a time until you’ve used half of it. Then slowly drizzle the rest in, whisking continuously, until it is all emulsified. If it looks as though the mixture will split, add 1 tsp hot water and whisk for 15 seconds. Season, cover tightly and put in the fridge.

Preheat the oven to 140°C/gas 1. Spread the mackerel thinly over the 8 slices of bread and lay the tomatoes on half of these. Press the remaining 4 slices of bread firmly on top. Whisk the eggs with the cream and a pinch of salt. Dip the mackerel sandwiches in the egg coating on both sides. Place on a tray. Pour over any excess eggy mixture. Heat a frying pan over a medium heat and add the oil. Fry the sandwiches in batches for 3–4 minutes each side, until golden. Place in the oven to keep warm. Wipe the pan and fry the bacon until crisp.

Place the eggy bread on warm plates. Top with the watercress, radish and bacon. Dollop with a spoonful of aioli and serve.


courtesy of: Waitrose, Waitrose Limited, Doncastle Road, Bracknell, Berkshire, RG12 8YA

1067. BRUSSEL SPROUT BEIGNETS with BACON AIOLI

yields 30 beignets


1 pound Brussels sprouts
3 tablespoons olive oil
3 large garlic cloves, minced
1/4 teaspoon dried crushed red pepper
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3/4 cup milk
vegetable oil
bacon aïoli (see recipe below)

Chop 1/2 pound Brussels sprouts; cut remaining Brussels sprouts in half. Sauté chopped Brussels sprouts in hot olive oil in a large skillet over medium-high heat 7 minutes or until golden; add garlic and crushed red pepper. Sauté 30 seconds. Remove from heat; cool. Combine flour and next 3 ingredients in a large bowl; whisk in milk. Stir in cooked and uncooked Brussels sprouts. Pour vegetable oil to depth of 3 inches into a Dutch oven; heat to 375°. Drop batter by heaping tablespoonfuls into hot oil. Fry beignets 2 minutes on each side or until golden. Drain well on paper towels. Serve with bacon aïoli.


Bacon Aïoli

yields 1 1/4 cups

5 slices bacon
1 garlic clove, chopped
1/3 cup egg substitute
2 tablespoons fresh lemon juice
1/2 cup vegetable oil

Cook bacon in a large skillet until crisp; drain on paper towels, reserving 1 tablespoon drippings. Crumble bacon. Process reserved bacon drippings, garlic, egg substitute, and lemon juice in a food processor until smooth, stopping once to scrape down sides. With processor running, pour oil through food chute in a slow, steady stream. Stir in bacon.


courtesy of: Coastal Living, November 2001

1066. SMOKED GOUDA FONDUE with BACON and ALMONDS

Salt
1 head cauliflower, cut into florets
1 pound asparagus
2 tablespoons extra-virgin olive oil, 2 turns of the pan, plus some for drizzling
2 shallots, thinly sliced
1 pound white mushrooms
Salt and black pepper
2 to 3 tablespoons red wine vinegar, eyeball it
1 1/2 pounds kielbasa
1 cup drained cornichons or baby Gherkin pickles
2 red pears
4 teaspoons lemon juice, divided
1 baguette, sliced
6 slices thick cut bacon
8 ounces Gruyere, shredded
1/3 pound, about 6 ounces, smoked Gouda, shredded
1 rounded tablespoon all-purpose flour
1 large clove garlic, smashed away from skin
3/4 cup dry white wine
1/4 cup smoked almonds, coarsely chopped

Heat 2 or 3 inches water in a medium frying pan until it boils then salt it and add the cauliflower. Cook 3 minutes, then remove from water with tongs or spider to a colander. Cool under cold running water. Trim asparagus of tough ends and add to salted water, cook 3 minutes, remove and cool in the same manner as the cauliflower. In a second skillet, while cauliflower and asparagus work, saute shallots and mushrooms together in 2 tablespoons of extra-virgin olive oil over medium high heat until tender, 8 to 10 minutes. Season with salt and pepper and add red wine vinegar to the pan and cook it out, 1 minute. Remove from heat.

Preheat broiler to high and a grill pan or large nonstick skillet to medium high. Drizzle sausage casing with extra-virgin olive oil and prick skin in a few places with the tines of a fork. Grill kielbasa on hot grill pan or in large nonstick skillet 6 to 8 minutes until casing is crisp. Remove sausage and cut in 2-inch chunks on a bias.

While sausage cooks, pile veggies on a platter and add cornichons and chopped pears coated with 2 teaspoons lemon juice. Broil bacon on slotted pan until crisp. Drain, cool and chop. Make the fondue: combine cheeses in a bowl with flour. Rub the inside of a small pot with smashed garlic then discard. Add wine and remaining 2 teaspoons lemon juice and bring up to a bubble over medium heat. Reduce the heat to simmer and add cheese in handfuls. Stir constantly, melting the cheese in batches. Stir in a figure-eight pattern with wooden spoon. Transfer the fondue to fondue pot and top with chopped bacon and smoked nuts.


courtesy of: Rachael Ray, "Old Fashion in Fashion," 30 Minute Meals

1065. RED CABBAGE with BACON and CARAWAY

serves 4


4 slices hickory-smoked bacon, cut into 1/2-inch pieces
1/2 head red cabbage, thinly sliced
3 tablespoons (or more) cider vinegar
1 tablespoon dark brown sugar
1/2 teaspoon caraway seeds
Chopped fresh parsley

Cook bacon in heavy large skillet over medium-high heat until crisp, about 5 minutes. Transfer to paper towels using slotted spoon and drain. Pour off all but 2 tablespoons drippings from skillet. Add cabbage and sauté 3 minutes. Whisk 3 tablespoons vinegar, sugar and caraway in small bowl. Add to cabbage and sauté until cabbage is wilted but still crisp-tender, about 5 minutes more. Season generously with salt and pepper. Taste, adding more vinegar if desired. Mix bacon into cabbage. Transfer to bowl. Sprinkle with parsley and serve.


courtesy of: Bon Appétit

1064. PARSNIP and BACON CAKE with a HONEY-MUSTARD SAUCE

serves 4


4 parsnip, topped and tailed, and chopped into pieces
2 tablespoons unsalted butter
4 slices bacon, rinds and all fat removed
1 chili, finely chopped (optional)
2 shallot, finely chopped
3 garlic clove, finely chopped
1 teaspoon garam masala (optional)
1 egg, lightly beaten
1 tablespoon coarse grain mustard
1/2 tablespoon honey
3 tablespoons cream, low-fat is fine
1 sprig parsley, for garnish (optional)

Bring a pan to the boil, add the parsnips, reduce the heat and simmer for 15 minutes or until they are cooked through and tender when prodded with a fork. Drain them really thoroughly. Melt 1 tablespoon of the butter in a non-stick pan, add the bacon and cook until it starts to brown but is still soft. Add the chilli, garlic and shallots (or whichever of these you are using), and sauté for 2 minutes, or until the garlic and shallots are softening. Stir in the garam masala (if including), and remove the pan from the heat. Mash the well-drained parsnips and add the bacon mixture and the lightly beaten egg to the mashed parsnips, stirring until well-combined. Put the pan back over the heat and add the second tablespoon of butter. Pile the parsnip mixture into the pan so that it forms a single 'cake', and flatten it with a spatula or egg slide. Cook it for a few minutes. Carefully loosen the 'cake' and slide it onto a plate. Invert the plate back over the pan and ease the 'cake' back into the pan to cook the other side. While the 'cake' is cooking, mix the mustard, honey and cream together in a small saucepan over a low heat, until the mixture begins to form bubbles. When both sides of the 'cake' are browned, transfer the 'cake' to a serving plate, cut into wedges, garnish with a sprig of parsley and serve with the honey-mustard sauce and a green salad.


courtesy of: RecipeZaar

1063. BACON FAT-COOKED DANDELIONS with GREEN GARLIC

serves 4


3 tablespoons bacon fat
2 stalks minced green garlic (use the white and light green part, as you would a leek)
1 large bunch dandelion greens, cleaned and trimmed, cut into bite sized pieces
about ½ cup stock of any flavor
salt and pepper to taste
optional: hot sauce or pepper vinegar

Heat fat in a large skillet; add garlic and stir. Add greens and stock and cook over moderate heat, partly covered, for 2 minutes.

Uncover and continue cooking until greens are tender and liquid has almost evaporated. (Timing can vary considerably - from 3-4 minutes to 15, depending upon the age and size of the leaves.) If liquid evaporates before leaves are sufficiently tender, add stock.

Season to taste with salt and pepper, and hot sauce or hot vinegar if you like.


courtesy of: Mariquita Farm Newsletter, P.O. Box 2065, Watsonville, California 95077-2065

1062. COLLARD GREENS with BACON and ONIONS

1/4 pound bacon
1 medium onion, coarsely chopped
2 cloves garlic, finely minced or pressed with a garlic press
2 pounds collard greens
1 teaspoon kosher salt
vinegar to taste (we use rice vinegar, though others would work)

Rinse the collard greens and cut out the thick central vein. Chop into 1-inch-wide strips. Cut the bacon into chunks (~3/4-inch wide); this is easier to do if the bacon is at least partially frozen. Cook the bacon in a large pot over medium heat, stirring frequently, until the bacon is lightly browned and the fat has mostly rendered out (at least 10 minutes, but likely more). Add the onion, increase the heat to medium-high, and cook, stirring frequently, until the onions have started to brown (5-10 minutes). Add the garlic and cook, stirring constantly, for another minute. If your pot can't hold all the raw collard greens at once, add them in a few batches (they cook down quickly); otherwise, add them all at once. Cook, stirring, until the greens are all coated with bacon fat and have reduced in volume. Add enough water to almost cover the greens, add the salt, and bring to a boil. Reduce the heat and simmer, covered, until the collard greens are tender (~15 minutes; test them by tasting). We like to serve the collard greens with some of the cooking liquid in each bowl; if you'd prefer drier greens, then boil off the cooking liquid before serving. Serve with vinegar and salt to taste.


courtesy of/adapted from: Joy of Cooking, I.S. Rombauer, M.R. Becker and E Becker. Scribner, 1997

1061. CURRIED WAFFLE CLUB SANDWICHES

makes 4 sandwiches (eight to nine 4-inch-square waffles)


For the chutney mayonnaise
1/4 cup Major Grey chutney or your favorite chutney, coarsely chopped
1/2 cup reduced-fat mayonnaise
salt
freshly ground black pepper

For the sandwich fillings
8 small leaves romaine or iceberg lettuce
8 slices tomato
8 slices (about 1/3 pound) turkey breast
4 strips crisp bacon, cut in half

For the waffles
1 cup flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
pinch salt
1 tablespoon Madras curry powder
1 cup low-fat buttermilk
1/4 cup low-sodium chicken stock
1 large egg, lightly beaten
3 tablespoons golden raisins, chopped, or whole currants
2 tablespoons chopped walnuts or pecans
2 tablespoons unsalted butter, melted

For the chutney mayonnaise: Combine the ingredients (adding salt and pepper to taste) in a small bowl. Cover and keep at room temperature while you prepare the waffles.

For the sandwich fillings: Have them ready near the work surface where you will assemble the sandwiches.

For the waffles: Preheat the waffle iron, and preheat the oven to 200 degrees. Place a baking sheet on the middle oven rack.

In a large bowl, combine the flour, baking powder, baking soda, salt and curry powder. Set aside.

In a separate medium bowl, combine the buttermilk, chicken stock and egg, stirring to mix well. Add the mixture to the dry ingredients bowl, mixing well. Add the raisins or currants, nuts and melted butter, stirring just to combine.

Lightly grease the hot waffle iron grids with nonstick spray oil, if necessary.

Pour 1/3 to 1/2 cup of the batter evenly on the heated grids, using a heatproof spatula to even out the batter. Close the lid and bake for 4 to 5 minutes (depending on the make of your waffle iron), or until the waffle is light brown and lightly crisped. Transfer to the baking sheet in the oven as you continue to make more waffles.

To assemble: Working with 2 waffles at a time, build each sandwich by placing a lettuce leaf on the waffle, then spread the lettuce with some of the chutney mayonnaise. Layer 2 tomato slices across the mayonnaise, 2 slices of the turkey breast, and 2 pieces of bacon strips and spread more chutney mayonnaise on them. Layer with another lettuce leaf and top with the second waffle. To serve, spear with toothpicks, cut in half and serve immediately.


courtesy of: Waffles from Morning to Midnight, by Dorie Greenspan. William Morrow, 1993

1060. CARROT, BACON and MISO SOUP

makes 4 servings


2 1/2 cups low-sodium vegetable broth (may substitute low-sodium chicken broth)
2 medium carrots, peeled and cut crosswise into 3/4-inch pieces (about 2/3 cup total)
2 slices uncooked bacon, coarsely chopped
1/4 cup finely chopped celery (from about 1/2 rib)
1 teaspoon medium-strength miso, such as awase, or equal parts red and white miso
salt
freshly ground black pepper
1 to 2 tablespoon chopped cilantro leaves, for garnish

Bring the vegetable broth to a boil in a medium saucepan over medium-high heat. Add the carrots, then cover and reduce the heat to medium. Cook for 15 to 20 minutes or until the carrots are very tender. Remove from the heat. Use a potato masher to mash the carrots in the saucepan; or use a slotted spoon to transfer the carrots to a plate and mash them thoroughly, then return them to the saucepan.

Cook the bacon in a medium skillet over medium heat for 4 to 5 minutes or until it is crisp. Remove from the heat and add the chopped celery, then add both (with as little fat as possible) to the carrot soup.

Bring the soup back to a boil over medium-high heat, then remove from the heat, stir in the miso and season to taste with salt and pepper. Divide among individual bowls, sprinkle with the cilantro and serve hot.


courtesy of: Harumi's Japanese Home Cooking, by Harumi Kurihara. Penguin Group, 2007

1059. DRIED PLUMS with BACON and FRESH GOAT CHEESE

serves 12


12 pitted dried plums
5 1/3 ounces goat cheese, divided into 12 equal portions
3 slices bacon, each cut into 2-inch pieces (to total 12 pieces)

For each dried plum, make a lengthwise slit and spoon a portion of cheese into slit; wrap with a piece of bacon. Secure bacon with wooden pick; arrange on rack in broiler pan. Broil 3 to 4 inches from heat 6 to 8 minutes or until browned and barely crisp, turning once. Serve hot or warm.


courtesy of: Georgeanne Brennan / California Dried Plum Board, 3840 Rosin Court, Suite 170, Sacramento, California 95834, (916) 565-6232

1058. APPLE RINGS with EMMENTAL CHEESE and BACON

2 medium sweet apples (enough for 4 apple rings)
8 rashers unsmoked back bacon
Emmental cheese, sliced
black pepper
2 spring onions, finely chopped
1 large tomato, finely chopped and deseeded
1 tablespoon butter

Grill the bacon until really crisp. Chop bacon up into small pieces and put into a bowl. Cut four good rings from the apples, leaving the peel on. Remove the core from the four rings. Gently fry the apple rings in the butter until they are lightly colored and slightly soft. Add to the bacon the tomato and spring onions. Season with black pepper. Place the apple rings on a greased, shallow oven proof dish. Pile the bacon mix in the center of each apple ring. Top with several thin slices of Emmental. Put under a hot grill until the cheese melts and colors slightly. Serve with a crisp green salad.


courtesy of: The Green Chronicle: Organic Recipes, Food, Gardening, Health & Beauty

1057. LAVENDER-INFUSED ISLAND SEAFOOD and BACON CHOWDER

makes 8 servings


2 bay leaves
1 teaspoon fresh thyme leaves
3 tablespoons fresh lavender
1 cup butter
1/4 cup finely chopped bacon
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1/2 cup finely chopped leeks
2 tablespoons minced garlic
1/2 cup white wine
2 quarts (64 oz) clam juice
6 tablespoons flour
2 cups diced and par-boiled potatoes
1/2 cup minced parsley
1 lb island snapper, diced
1/4 lb crabmeat
1/2 cup heavy cream
2 tablespoons minced parsley for garnish

Put bay leaves, thyme, and 1 tablespoon of the lavender in a piece of cheesecloth; tie into a sachet with kitchen twine; set aside. In a small saucepan, melt 1/2 cup of the butter and add the 2 tablespoons remaining lavender. Remove from heat, cool, strain, and set aside. In a heavy saucepot over low heat, sauté bacon, onion, celery, and leeks in 1/4 cup of the remaining butter. Add garlic and wine; bring to a boil and cook, uncovered, until wine is reduced by 3/4. Add fish stock and the sachet, reduce heat and simmer for about 20 minutes. Make a roux by heating the remaining 1/4 cup of butter in a small skillet over medium-high heat. Vigorously whisk the flour into the butter. When mixture thins and starts to come to a boil, reduce heat to low and whisk slowly. Stirring constantly, cook until the roux has a toasty aroma, about 2 minutes. Add roux, potatoes, and parsley to the fish stock mixture; simmer until potatoes are just tender. Add fish and cook through; add crabmeat and cream.

To serve, ladle soup into serving bowls, top with 1 tablespoon of lavender butter and garnish with parsley.


courtesy of: Lavender Hills of Kentucky, 229 Conrad Ridge Road, Brooksville, Kentucky 41004, (606) 735-3355

1056. CREAMY FUSILLI with YELLOW SQUASH and BACON

serves 4


Coarse salt and ground pepper
8 ounces fusilli
4 slices bacon, sliced crosswise into 1/2-inch strips
4 medium yellow squash (8 ounces each), quartered lengthwise and thinly sliced crosswise
2 garlic cloves, thinly sliced
1/2 cup heavy cream
1/4 cup grated Asiago cheese, plus more for serving

Bring a large pot of salted water to a boil. Add pasta, and cook until al dente, according to package instructions. Reserve 1 cup pasta water; drain pasta, and return to pot. While pasta is cooking, heat a large skillet over medium. Add bacon, and cook until browned and crisp, 5 to 7 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate to drain (leave bacon fat in skillet). Place skillet over medium-high heat. Add squash and garlic to fat in skillet; season with salt and pepper, and toss well. Cover, and cook, stirring occasionally, until squash begins to soften, 5 to 7 minutes. Uncover, and continue to cook until liquid is evaporated and squash is tender, 2 to 3 minutes more. Add cream and cooked pasta to skillet; toss well, and cook until cream begins to thicken. Remove from heat; stir in Asiago, and add enough reserved pasta water to create a sauce that coats pasta. Serve topped with reserved bacon and more cheese.


courtesy of: Martha Stewart, Everyday Food

1055. PORK CHOP and BACON LAYERED SALAD

makes 4 servings


1 pound boneless pork chops, cut into 1/2 inch strips
1 pound bacon, cooked and crumbled
1/2 cup all purpose flour
1/2 cup yellow cornmeal
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon ground red pepper
1/2 cup (1 stick) butter, melted
6 tablespoons olive oil
1 small head romaine lettuce, shredded
2 large tomatoes, chopped
4 hard-boiled eggs, peeled and coarsely chopped
4 green onions, thinly sliced
1 (8 ounce) package shredded cheddar cheese

In a shallow dish, combine flour, cornmeal, salt, garlic powder, and red pepper. Coat pork chops in melted butter; dredge in cornmeal mixture.

In a large skillet, heat 6 tablespoons olive oil over medium heat. Cook pork chops in batches for 8-10 minutes, or until golden brown. Drain on paper towels.

In a large bowl, layer shredded lettuce, tomatoes, eggs, green onions, cheese and bacon. Top with pork chop strips. Cover and chill.


courtesy of: Paula Deen, Smithfield, Fresh Pork

1054. BROWN-BUTTER CREAMED WINTER GREENS with BACON

makes 6 (side dish) servings


3/4 stick unsalted butter, divided
2 tablespoons all-purpose flour
2 cups whole milk
2 tablespoons minced shallot
1 Turkish or 1/2 California bay leaf
6 black peppercorns
3 1/2 pounds mixed winter greens such as collards, mustard greens, and kale
6 ounces slab bacon, any rind discarded and bacon cut into 1/4-inch-thick slices, then cut crosswise into 1/4-inch sticks (lardons)
1 cup finely chopped onion
1/2 cup heavy cream
2 garlic cloves, minced
1 teaspoon dried hot red-pepper flakes
1 tablespoon cider vinegar, or to taste

Melt 2 tablespoons butter in a heavy medium saucepan over medium heat, then add flour and cook, stirring, 1 minute.

Add milk in a stream, whisking, then add shallot, bay leaf, and peppercorns and bring to a boil, whisking. Simmer, whisking occasionally, 5 minutes. Strain béchamel sauce through a fine-mesh sieve into a bowl, discarding solids, and cover surface with parchment paper.

Discard stems and center ribs from greens, then coarsely chop leaves.

Cook lardons in a wide 6- to 8-quart heavy pot over medium heat, stirring occasionally, until golden-brown but not crisp, about 8 minutes. Transfer to paper towels to drain, then pour off fat from pot and wipe clean.

Heat remaining 1/2 stick butter in pot over medium-low heat until browned and fragrant, about 2 minutes, then cook onion, stirring, until softened, about 3 minutes.

Increase heat to medium-high, then stir in greens, 1 handful at a time, letting each handful wilt before adding next. Add béchamel, cream, garlic, red-pepper flakes, 3/4 teaspoon salt, and 1/2 teaspoon pepper and boil, uncovered, stirring, until sauce coats greens and greens are tender, about 10 minutes.

Stir in lardons, vinegar, and salt and pepper to taste.


courtesy of: John T. Edge, Gourmet, January 2008

1053. FRIED CHICKEN with BACON and PEPPER CREAM GRAVY

makes 4 servings


For chicken
1 whole chicken (about 3 1/2 pounds), cut into 8 pieces
3 cups well-shaken buttermilk
1 large onion, thinly sliced
2 teaspoons hot sauce such as Tabasco
2 cups all-purpose flour
2 teaspoons paprika
1/8 teaspoon cayenne
8 bacon slices (1/2 pound)
About 3 cups vegetable oil

For gravy
4 teaspoons all-purpose flour
2 cups whole milk

Equipment: a deep-fat thermometer

Marinate chicken: Toss chicken with buttermilk, onion, Tabasco, and 2 teaspoons salt. Marinate chicken, covered and chilled, at least 12 hours.

Coat and fry chicken: Put flour, paprika, cayenne, 1 1/2 teaspoons salt, and 1 teaspoon black pepper in a paper or plastic bag and shake to combine well.

Drain chicken well in a colander, discarding marinade and onions, then shake chicken in bag, 1 piece at a time, to coat well. Knock off excess flour and transfer to a sheet of wax paper. Let chicken air-dry 30 minutes.

Preheat oven to 250°F with rack in middle. Set a cooling rack in a large shallow baking pan.

Meanwhile, cook bacon in 2 batches in a 12-inch heavy skillet over medium heat until browned and crisp. Transfer to rack in baking pan and keep warm in oven.

Scrape up brown bits from bottom of skillet with a spatula and strain bacon fat through a fine-mesh sieve into a bowl, reserving bits in sieve. Wipe skillet clean and add strained bacon fat. Add enough oil to measure 1/2 inch fat in skillet and heat to 350°F over medium-high heat.

Fry chicken 4 pieces at a time (keep each batch all white meat or all dark meat), skin sides down first, turning occasionally with tongs, until golden-brown and cooked through, 8 to 12 minutes for breasts and wings; 10 to 12 minutes for drumsticks and thighs. Transfer chicken to rack with bacon and keep warm in oven. Return fat to 350°F between batches and reserve after frying.

Make gravy: Strain frying fat through sieve into a bowl, then return 1 tablespoon fat and all brown bits in sieve to skillet. (Discard remaining frying fat once cool.) Whisk in flour and cook roux over medium heat, whisking, 1 minute. Whisk in milk, 1 teaspoon salt, and 3/4 teaspoon pepper and bring to a boil, whisking, then simmer, whisking, until thick, 3 to 5 minutes.

Serve chicken with gravy and bacon.


courtesy of: Lillian Chou, Gourmet, January 2008

1052. FAVA BEAN SOUP with BACON

serves 4


1 pound fava beans or broad beans, freshly hulled
4 ounces lean bacon, chopped
1 sprig savory
8 cups water
4 tablespoons butter

Place the fava beans, bacon, savory, and water in a large pot. Bring to a boil, decrease the heat to low, and cook for about 1 hour, or until the beans are al dente. Strain through a fine-mesh sieve. Divide the soup between 4 soup bowls and garnish each with 1 tablespoon butter and 1/4 cup croutons. Serve immediately.


courtesy of: The Oldways Table by K. Dun Gifford and Sara Baer-Sinnott. Ten Speed Press, 2007

1051. MEATLOAF PATTIES with BACON GRAVY and PEAS

yields 4 servings


4 tablespoons extra-virgin olive oil (EVOO), divided
2 slices marble rye or regular bread for 1/2 cups of breadcrumbs (you can substitute regular breadcrumbs if you don't want to make your own)
Splash of milk
1 1/2 pounds ground sirloin
1 large onion, 1/2 grated and 1/2 sliced
2 tablespoons Worcestershire sauce (eyeball it)
2 teaspoons grill seasoning
1 teaspoon Dijon mustard
1 egg, beaten
1/4 cup parsley, chopped
Salt and freshly ground black pepper
1/2 cup grated Parmigiano Reggiano cheese
6 slices bacon, chopped
2 tablespoons flour
1 rounded tablespoon tomato paste
1/2 bottle beer, any kind you like
1 cup beef stock
2 tablespoons butter
1 10-ounce box frozen peas
1/2 cup chicken stock, divided

Preheat a large non-stick skillet with 2 tablespoons EVOO over medium-high heat.

Tear the bread into chunks and toss into a food processor. Grind until you get breadcrumbs. You need about a 1/2 cup. Transfer to a bowl and add a splash of milk to moisten the breadcrumbs. While the bread is soaking up the milk, combine the rest of the ingredients for the patties.

In a mixing bowl, combine ground sirloin, grated onion, Worcestershire sauce, grill seasoning, mustard, egg, parsley, salt and freshly ground black pepper.
Step

Wring the breadcrumbs out and add it to the meat mixture. Mix with your hands to combine. Score meat into four equal portions then form into four large, oval patties that are 3/4-inch thick. Cook the patties for about 7 minutes on each side, or until cooked through. Remove to a plate and cover with foil to keep warm until serving time.

In a saucepan over medium-high heat, add the remaining 2 tablespoons of EVOO. Add bacon and cook until crispy. Remove the bacon with a slotted spoon to a paper towel lined plate and reserve. Drain all but 2 tablespoons of the bacon fat from the pan, add sliced onion and cook for about 2 minutes. Sprinkle the onions with the flour and cook for about 1 minute. Stir in the tomato paste and cook for an additional minute. Whisk in the beer and the beef stock and bring to a bubble. Cook until thickened, about 3-4 minutes.

To make the peas, melt the butter in a medium skillet over medium heat. Add the peas and chicken stock. Let the chicken stock reduce slightly and place in a serving bowl. Garnish with the reserved bacon.


courtesy of: Rachel Ray Show, 132 East 43rd Street, PO Box 543, New York, NY 10017

1050. GRILLED NECTARINE and BUTTER LETTUCE SALAD with BACON and PISTACHIOS

makes 6 servings


1 nectarine, peeled and pitted
3 tablespoon extra-virgin olive oil
3 tablespoon sherry or champagne vinegar
2 tablespoon honey
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
2 nectarines, pitted
4 boneless skinless chicken breasts, flattened slightly
salt and pepper to taste
8 cup washed and torn butter lettuce, lightly packed
1/3 cup shelled pistachios
6 strips crisp, cooked bacon, crumbled
2 green onions, sliced

Combine all dressing ingredients in a blender or food processor and puree until smooth. Cover and chill until ready to serve. Cut each nectarine into 8 slices. Place on a well-oiled grill over medium-high heat and cook for a few minutes on each side to lightly brown. Season chicken with salt and pepper; place on grill and cook for about 5 minutes on each side or until cooked through. Let cool.* Place lettuce in a large salad bowl. Cut chicken into bite-size strips and add to bowl with pistachios, bacon, green onions and dressing; toss well. Add grilled nectarines and toss again lightly.


courtesy of: California Tree Fruit Agreement, 975 I Street, P.O. Box 968, Reedley, California 93654-0968, (559) 638-8260

1049. FETTUCINE with TOMATOES, BACON, ARUGULA and GOAT CHEESE

serves 6


2 1/2 pounds plum tomatoes, seeded, chopped (about 5 cups)
2 tablespoons balsamic vinegar

3 tablespoons olive oil
6 thick bacon slices, cut into 1/2-inch pieces
2 medium leeks (white and pale green parts only), finely chopped
2 tablespoons finely chopped garlic
1 tablespoon chopped fresh rosemary
1/2 teaspoon dried crushed red pepper
5 cups coarsely chopped fresh arugula (about 6 ounces)

2 9-ounce packages fresh fettuccine
6 ounces soft fresh goat cheese , crumbled
6 tablespoons freshly grated Parmesan cheese
Additional grated Parmesan cheese

Combine tomatoes and vinegar in large bowl. Season with salt and pepper. Let stand until tomatoes release their juice, about 15 minutes.

Heat oil in heavy large skillet over medium-high heat. Add bacon; cook until crisp, about 5 minutes. Using slotted spoon, transfer bacon to paper towels.

Add leeks to same skillet and sauté until tender, about 3 minutes. Add garlic, rosemary and crushed red pepper; sauté 1 minute. Add tomato mixture and cooked bacon. Simmer until tomatoes are heated through, about 4 minutes. Add arugula and simmer until wilted, about 1 minute.

Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, about 3 minutes. Drain.

Transfer pasta to large bowl. Add goat cheese, 6 tablespoons Parmesan cheese and tomato mixture. Toss to combine. Season with salt and pepper. Serve, passing additional Parmesan separately.


courtesy of: Bon Appétit, August 1998

1048. BRIE and BACON FETTUCINE

serves 2 - 3 as a main dish or 4 as a starter


1/2 lb fettucine
1/2 large onion, thinly sliced
2 strips of bacon, chopped
1/4 cup brie, rind removed
1/4 cup of pasta water (water the pasta has cooked in)
black pepper
parmesan cheese

In a large skillet saute the bacon and onion slowly over medium heat until bacon begins to crisp and onion is light brown. Meanwhile cook the pasta in salted water until al dente.

Take the pasta out of the water with tongs and place in the skillet with the onion and bacon. Add the brie. Toss with the pasta water. When the brie melts, add a good grind of black pepper and serve with a scant sprinkling of parmesan cheese on each serving.


courtesy of: Cooking with Amy: a Food Blog, by Amy Sherman, San Francisco, California

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