1239. BACON WALNUT SNOW PEA SALAD

serves 12


750 grams snow peas
200 grams bacon, cut in small strips
100 grams walnuts
a handful of fresh parsley
2 tablespoons walnut oil
2 tablespoons basil olive oil
2 tablespoons balsamic vinegar
salt and pepper

Cook the snow peas until tender but still crunchy, preferably in a steam basket to retain the nutrients and color. Cook the bacon strips in a large skillet for about ten minutes, until they've released some of their fat and they start to turn golden and crispy. Remove them from the skillet with a slotted spoon. Chop the walnuts, not too finely. Wash and dry the parsley, pick the leaves and chop them. In a salad bowl, mix together the vinegar, the basil olive oil and the walnut oil. Notice that you're running out of both oils. Experience a slight panic at the thought. Caress the cheering idea of getting hazelnut oil instead. Add the snow peas, walnuts, bacon and fresh herbs in the bowl, and toss to coat and even out the goodies.


courtesy of: Clotilde Dusoulier, Chocolate & Zucchini

1238. CREAMY POTATO SALAD with BACON and PIMENTOS

yields 12 servings


5 lbs. potatoes
2 cups mayonnaise
1/4 cup mustard
1/4 cup milk
8 slices bacon
1-1/4 cups celery, chopped
1 large white onion, diced
4-oz. jar diced pimientos, drained
salt and pepper to taste

Peel potatoes. Dice into 3/4-inch cubes and boil until tender enough to pierce with a fork. Drain and allow to cool. In a small bowl, mix mayonnaise, mustard and milk and set aside. Fry bacon, drain on paper towels and crumble. In a large bowl, mix cooled potatoes, celery, onion, bacon, pimientos and mayonnaise mixture. Salt and pepper to taste.


courtesy of: Cleveland Seniors, 3150 Payne Avenue, Cleveland, Ohio 44114, 216-781-4131

1237. BOSTON BIBB SALAD with ROASTED ACORN SQUASH, GEORGIA PECANS, BLUE CHEESE and WARM BACON-BROWN SUGAR VINAIGRETTE

yields 6 large salads


1 recipe Warm Bacon-Brown Sugar Vinaigrette, recipe follows
1 large acorn squash, quartered and seeded
1 large yellow onion, peeled and both ends trimmed
1 1/2 tablespoons olive oil
3 large heads Bibb lettuce
3/4 cup cooked black-eyed peas, drained
3/4 cup roasted pecan pieces
6 ounces crumbled blue cheese
Salt
Freshly ground black pepper

Preheat the oven to 450 degrees F.

Place the acorn squash halves and onion on a baking sheet lined with aluminum foil and rub with the olive oil. Season with salt and pepper and roast until the squash is just tender and lightly browned, about 20 to 25 minutes. Remove the squash to a plate to cool and return the onion to the oven until golden brown and a toothpick inserted into the onion goes in easily, about 20 minutes longer. Remove and set aside to cool completely along with the squash. When cooled, remove the skin from the squash and cut into large dice. Cut the onion into julienne and reserve separately.

Cut each head of Bibb lettuce in half and place each half, cut side up, onto a large salad or a dinner plate. Press lightly on the lettuce to flatten and open up the leaves a bit. Divide the diced squash, julienned onion, black-eyed peas, pecans, and blue cheese evenly among the tops of the salads. Drizzle the warm vinaigrette over the tops of the salads, season lightly with salt and pepper, and serve immediately.


Warm Bacon-Brown Sugar Vinaigrette:

yields 1 cup


1/2 cup (6 ounces) diced smoked bacon, cooked until crisp, drained (about 6 thick-cut slices)
1/2 cup vegetable oil
1 1/2 tablespoons balsamic vinegar
1/4 cup dark brown sugar
1 1/2 teaspoons Creole mustard
2 tablespoons minced shallots
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper

Combine all ingredients in a small saucepan and heat gently until sugar is melted, about 2 minutes. Serve warm over salad.


courtesy of: Emeril Lagasse, "Emeril's Atlanta," Emeril Live, 2006

1236. BEEF TONGUE in BACON-FRIED TOMATO SAUCE

1 beef tongue
2 fresh tomatoes
salt and pepper to taste
1/2 onion
bacon drippings for frying
1 slice of crumbled bread

Cook the beef tongue in boiling salted water until tender. Dice the tomatoes and onions and fry in the bacon grease with the bread crumbs. Slice the tongue and place in a serving dish. Pour the tomato/onion mix over the beef and serve. Serve with a green salad.


courtesy of: About.com: South America Travel

1235. MELTED CHEDDAR, JALAPENO, BACON and TOMATILLO SLIDERS

yields 4 to 6 servings


12 thin slices sandwich bread, preferably a brioche loaf, crusts removed
1 small clove garlic, minced
1 teaspoon lemon juice
1/3 cup mayonnaise
3 ounces white Cheddar cheese, preferably artisanal, shredded
6 slices country bacon, preferably peppered
4 to 5 tomatillos, husked
3 tablespoons flour
3 to 4 pickled jalapeños
24 cilantro leaves

Use a 2-inch biscuit or cookie cutter to cut 24 rounds of bread. You should be able to cut 2 rounds from each slice. Lightly toast. Set toasted rounds on a cutting board. Mash garlic and lemon juice to a paste in a mortar or on a flat surface. Mix with mayonnaise. Spread seasoned mayonnaise on toast rounds. Top half the rounds with cheese.

Fry bacon. Cut each slice in four. Slice tomatillos in 12 fairly thin slices, dip in flour and fry in bacon fat until lightly browned. Cut jalapeños to make 24 thin slices. Place 2 cilantro leaves on cheese, add 2 pieces bacon, a fried tomatillo slice and 2 slices jalapeño. Top sandwiches with remaining rounds, mayonnaise side down.

To serve, preheat oven to 375 degrees. Line a baking sheet with foil, place sandwiches on sheet, and bake about 5 minutes, just until cheese melts and ingredients are warmed. Secure each sandwich with a toothpick, and serve.


courtesy of: "In Manhattan, Sliders for All Tastes," The New York Times, July 16, 2008

1234. BACON-BIT BURGERS with SMOKED GOUDA and STEAK HOUSE-SMOTHERED ONIONS

makes 4 burgers


6 slices of smoked bacon, cut into 1/2-inch pieces
3 tablespoons extra-virgin olive oil, 3 turns of the pan, plus more for drizzling
2 yellow onions, 1/4 finely chopped and 1 3/4 thinly sliced
1 1/2 pounds ground sirloin
2 teaspoons Worcestershire sauce
1 teaspoon hot sauce
1 tablespoon grill seasoning
4 crusty poppy seed or plain kaiser rolls, split
4 slices smoked Gouda cheese
1/4 cup steak sauce

Preheat the broiler. Heat a large nonstick skillet over medium-high heat, then add the bacon and a drizzle of olive oil and cook until the bacon is crisp, 4 to 5 minutes. Transfer the bacon to a paper towel–lined plate and drain off all but 1 tablespoon of the fat from the skillet. Return the skillet to medium-low heat and sweat the finely chopped onion in the bacon fat for 2 to 3 minutes. Combine the onion with the reserved bacon in a small bowl and let cool. Turn off the heat and set the skillet aside.

In a medium nonstick skillet, heat 2 tablespoons of the olive oil, 2 turns of the pan, over medium heat. When the olive oil is hot, add the thinly sliced onions and cover them with a lid that fits inside the skillet. Cook until browned, 10 minutes, stirring occasionally.

While the onions are cooking, place the sirloin in a large bowl and top with the Worcestershire sauce, hot sauce and grill seasoning. Stir in the cooled chopped onions and bacon until evenly combined. Divide the meat into 4 even sections and form 4 large patties. Add the remaining 1 tablespoon of olive oil, 1 turn of the pan, to the large skillet and heat over medium-high heat. Add the burgers and cook for 4 minutes on each side for medium-rare and 6 minutes on each side for medium-well.

Toast the split rolls under the hot broiler until golden. Place the patties on the bun bottoms and top with the smoked Gouda. Remove the bun tops from the broiler pan. Return the burgers to the broiler to melt the cheese, about 30 seconds. Stir the steak sauce into the smothered onions. Top the burgers with the onions and set the bun tops in place. Transfer to plates and serve.


courtesy of: Rachael Ray, Every Day with Rachael Ray, April-May 2006

1233. CHEESY BACON and SAGE MASHED POTATOES

makes 8 to 10 servings


5 large Yukon Gold or russet potatoes, peeled and cut into 1-inch pieces
2 to 3 14.5-ounce cans chicken broth
3 tablespoons butter
2 1/2 cups shredded smoked gouda cheese
4 slices bacon, fried until crisp and drained
2 tablespoons finely chopped fresh sage
Salt
Freshly ground black pepper

Place the potatoes and enough broth to barely cover them in a large saucepan and bring to a boil. Cover, reduce the heat to medium-low and simmer just until tender, 10 to 15 minutes. Drain the potatoes, reserving the cooking liquid.

Return the potatoes and 1 cup of the cooking liquid to the pot and, using a potato masher or the back of a wooden spoon, mash until smooth. Add the butter and gouda and stir until incorporated and melted; do not overmix. If necessary, add more broth to attain the desired consistency. Stir in the bacon, sage and salt and pepper to taste. Serve immediately.


courtesy of: Robin Kline, The Washington Post, November 12, 2003

1232. VEAL SCALLOPS with BACON a la CUBANA

serves two (big eaters)


8 to 12 oz of veal scallops
6 strips of bacon (4 oz)
1 or 2 limes
1 large onion (or 2 medium ones)
4~6 garlic cloves
1 large green pepper (2 medium ones)
1 teaspoon of olive oil
pickled sweet red pepper (for final dressing)
salt

The day before frying, marinate the (veal) scallops as follows:

Squeeze the lime, spreading its juice on both sides of the meat. Crush the garlic cloves together with salt and apply to the scallops using your fingers. Cut the onion and pepper in small dice. Mix them. Use 1/2 of this mix to make a layer on a dish and cover it with the scallops as a second layer. Cover the scallops with a third layer of onion-and-pepper. You can squeeze the extra lime over the whole. Cover with plastic or an adequate lid, not in contact with the food. Put in the lower part of the fridge (over the vegetables drawer) for 12~24 hours.

Frying: Use medium-high fire at all times. Cut the bacon in pieces of about 2 inches long. Put a very small amount of olive oil (no more than 1/2 teaspoon) on a frying pan. If you are using a Teflon pan, don't use oil at all. When the pan is hot, put the bacon and fry on its own melting lard until crispy. Add the onion-and-pepper used for marinating the scallops and sauté until the onion is transparent. With the frying spoon, clear a space at the centre of the pan and put the scallops to fry in contact with the melted grease. Spread the bacon and the sauté onion-and-pepper over the scallops and fry for a few minutes according to your desire (light, medium, well done). Turn around the scallops at the middle of the frying process, spreading again the bacon with onion-and-pepper on it.


(Tips for) Serving:

Save the grease apart.

Immediately after frying, serve the (veal) scallops on one-half of each dish and cover them with the fried onion-and-pepper. Use the bacon strips to form a ring around. Some strips of pickled sweet red pepper on top will dress it nicely.

Serve fluffy white rice mixed with asleep black beans on the other half of the dish. Pour a small amount of the frying grease on the rice and beans.

Fried green plantain bananas "a puñetazos" will do be the best side dish.

A salad with lettuce and ripe tomatoes, dressed exclusively with olive oil, white vinegar and salt, is the final Cuban touch on your table. If you have radish on hand, please add a few slices to the salad.


courtesy of: Cocina Cubana | Yahoo! Groups | Taste of Cuba

1231. PERIWINKLE SOUP with BACON

1 cup chicken stock
2 potatoes, diced
1/2 teaspoon tarragon
1 teaspoon paprika
salt & pepper
2 onions, chopped
1 stalk celery, chopped
3 slices bacon, chopped
1/2 cup dry white wine
1 C milk
1/4 cup butter
1 1/2 cup cleaned periwinkles
1/2 cup light cream
pinch cayenne pepper

In a large soup pot, heat chicken stock, potatoes, tarragon, paprika, salt & pepper. Melt butter in a skillet, and lightly sauté the cleaned periwinkle meat (see below), onion, celery, and bacon.

Add to stock mixture. Stir in wine and simmer until potatoes are cooked. Do not boil. Add milk and cream slowly, stirring constantly; do not boil or it will curdle. Add cayenne.

To clean periwinkles: take a sauce pan full of water and throw in a small amount of salt. Bring to a boil and toss in the snails. Let them simmer for a few minutes, remove and use a toothpick to pull the meat from the shells. The salt water serves to both shrink and toughen the meat, making it easier to remove. Don’t boil them too long or you will end up with a very tough and chewy meal.


courtesy of: Recipes Wiki

1230. LIMPET and BACON PIE

limpets
shortcrust pastry
4oz. bacon
2 hardboiled eggs
1 onion
milk or egg (optional)

Cook the limpets until just tender. Cut the bacon into cubes and fry lightly. Peel and thinly slice the onions. Pre-heat oven to 350°F. Line a pie dish with thinly rolled short crust pastry. Fill dish with alternate layers of limpets, bacon, sliced egg and onion. Cover with a pastry lid, brush with milk or beaten egg. Bake for 30 minutes. Reduce the heat to low and cook for a further 30 minutes.


courtesy of: Ken Howells, Birmingham, England, The Foody

1229. BACON-LINED MUTTON, ONION and MINT TERRINE with BEETROOT CHUTNEY and CRUSTY BREAD

serves 8


For the terrine
1 tablespoon olive oil
2 onions, finely sliced
salt and freshly ground black pepper
3 tablespoons finely chopped fresh mint
11oz streaky bacon
1lb 11oz leg of mutton, thinly sliced

For the beetroot chutney
1 tablespoon olive oil
1 red onion, finely chopped
1 garlic clove, finely chopped
¾in piece fresh ginger, grated
1 teaspoon mustard seeds
11oz ready-cooked beetroot, chopped
2oz caster sugar
3fl oz sherry vinegar

To serve
1 baguette, thickly sliced


Preheat the oven to 365F. Heat a frying pan until hot, then add the olive oil and onions. Fry the onions for 3-4 minutes, until just beginning to soften, then season well with salt and freshly ground black pepper and add the mint. Stir well, then remove from the heat and set to aside to cool. Use the bacon to line the base and sides of a 1 litre/2 pint pudding basin, leaving some of the bacon slices hanging over the top of the bowl. Place a little of the sliced mutton into the bottom of the bacon-lined bowl, then season with salt and freshly ground black pepper. Top the layer of mutton with some of the onions, then repeat with alternate layers of mutton and onions, until the bowl is three-quarters full. Fold the excess bacon over the filling to cover and press down firmly. Cover the top with aluminium foil and place the bowl into a deep baking dish three-quarters-filled with hot water (this is a bain-marie). Transfer to the oven to bake for two hours, then remove and allow to cool for 15-20 minutes. Place a couple of cans of tomatoes or beans (or any reasonably weighty objects) on top of the foil over the terrine and place into the fridge until cold.

Meanwhile, for the beetroot chutney, heat a frying pan until hot, then add the olive oil, red onion, garlic and ginger. Fry for 2-3 minutes, until just softened. Add the mustard seeds and cook until they pop. Add the beetroot, sugar and vinegar and cook for 4-5 minutes, or until the chutney has thickened. Season, to taste, with salt and freshly ground black pepper and allow to cool.

To serve, turn the terrine out of the basin. Cut out wedges of terrine and place onto plates with a spoonful of chutney and a hunk of crusty bread alongside.


courtesy of: James Martin, Saturday Kitchen, BBC Food

1228. PAN-FRIED BLUE COD on BUTTERED LEEKS with a scattering of CRISP BACON

serves two people


for the bacon:

2-4 rashers streaky bacon, shaved or thinly sliced
splash peanut oil

Cut the bacon across into slivers and put in a medium sized heavy frying pan with a splash of peanut oil. Fry over low to medium heat until the slivers of bacon are very crisp. Remove pan from heat and use a fish slice to remove the bacon and place on paper towels to drain. Set the pan aside so that it will be ready for frying the fish later.


for the buttered leeks:

2 slender leeks
good knob of butter
salt and pepper
splash of cream
lots of freshly chopped parsley

Cut off the toughest of the leek leaves and pull off the outer layer. Slit the leeks down the middle and put in a sink of cold water, wash well, making sure that there is no mud hiding between the layers. Put the leeks on a chopping board and cut across into 2 cm sections. Transfer leeks and the water clinging to them to a heavy saucepan and add a knob of butter and a little salt and pepper. Cover with a lid and put over gentle heat for a few minutes until the leeks are fork-tender but still bright green. There should be almost no liquid in the bottom of the saucepan. Add a splash of cream and set aside while you cook the fish. When ready to serve, reheat gently, adding lots of freshly chopped parsley.


for the pan-fried blue cod:

2 blue cod fillets, (or tarakihi or butterfish)
seasoned flour for dusting
splash of peanut oil
dab of butter
squeeze of lemon

Cut the blue cod fillets into 3 - 4 pieces. Put seasoned flour on a plate, or in a plastic bag and lightly dust the fish in it. Add a little more peanut oil to the frying pan used for the bacon and a dab of butter. Put over high heat and when the butter foams add the pieces of fish. Fry on one side until golden brown on the bottom and showing translucence at the edges. Turn over and lower the heat, or turn the heat off if the pieces of fish are thin. Squeeze a little lemon juice over the fish and leave to coddle in the gentle heat until only just cooked.


courtesy of: Lois Daish, Nine to Noon, Radio New Zealand, August 13, 2007

1227. BACON CHEDDAR QUICK BREAD with DRIED PEARS

makes 8 to 10 servings


5 bacon slices, chopped
1 cup coarsely grated extra-sharp cheddar cheese plus 1/2 cup 1/4-inch cubes extra-sharp cheddar cheese (about 6 ounces total)
1/2 cup finely chopped moist dried pears (about 3 1/2 ounces)
1/3 cup walnuts, toasted , chopped
1 tablespoon minced fresh sage
1 3/4 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 large eggs
1/3 cup whole milk
1/3 cup extra-virgin olive oil

Position rack in center of oven and preheat to 350°F. Generously butter 8 1/2 x 4 1/2 x 2 1/2-inch metal loaf pan. Cook bacon in large skillet over medium heat until crisp. Transfer bacon to paper towels to drain.

Combine bacon, all cheese, dried pears, walnuts, and sage in medium bowl. Whisk flour, baking powder, salt, and black pepper in large bowl to blend. Whisk eggs, milk, and olive oil in another medium bowl to blend. Pour egg mixture over flour mixture and stir just until dry ingredients are moistened. Add bacon-cheese mixture and stir until incorporated (dough will be very sticky). Transfer dough to prepared loaf pan; spread evenly.

Bake bread until golden on top and slender knife inserted into center of bread comes out clean, about 55 minutes. Cool bread in pan 5 minutes, then turn out onto rack and cool completely.

DO AHEAD: Can be made 1 day ahead. Wrap in plastic, then foil, and store at room temperature.


courtesy of: Dorie Greenspan, Bon Appétit, October 2008

1226. GRILLED BACON and BURDOCK

serves two people


1 half burdock
2 piece of broccoli
8 slices of bacon
1 half of an onion
salt and freshly ground pepper
1 tablespoon of tomato ketchup
1 tablespoon of BBQ sauce

Cut the burdock and put them in the bowl and boil it for a while. Roll the burdock up by the bacon. Stab it on a skewer. Grill with sliced onion and butter. Brush with 1 1/2 cup mixture of water, ketchup, and BBQ sauce. Grill for 15 minutes. Season with salt and pepper to taste.


courtesy of: Ninja Foods: Japanese Food Community

1225. ROASTED COD wrapped in BACON with SAFFRON CRUSHED POTATOES and SAUCE VIERGE

serves one


For the cod
1 x 150g/5½oz cod fillet, skin removed
3 rashers smoked streaky bacon
1 tablespoon olive oil

For the saffron crushed potatoes
1 large potato, peeled and chopped
300ml/½ pint hot vegetable stock
pinch saffron strands
25g/1oz butter
salt and freshly ground black pepper

For the sauce vierge
1 tablespoon chopped fresh parsley
1 tomato, finely chopped
1 tablespoon olive oil
1 teaspoon white wine vinegar
salt and freshly ground black pepper

Preheat the oven to 350F. For the roasted cod, wrap the cod in the streaky bacon. Heat the oil in an ovenproof frying pan and fry the cod for 2-3 minutes on each side, until the bacon is lightly browned. Transfer to the oven and roast for five minutes, or until completely cooked through.

For the saffron crushed potatoes, place the potatoes into a pan with the vegetable stock and saffron. Bring to the boil and cook for eight minutes, or until the potatoes are tender. Drain, then return the potatoes to the pan. Add the butter, season well with salt and freshly ground black pepper and roughly crush.

For the sauce vierge, place all the sauce ingredients into a small bowl and mix together.

To serve, pile the crushed potatoes up on a serving plate, top with the cod and pour over the sauce.


courtesy of: Paul Rankin, Ready Steady Cook, BBC Food

1224. DEEP-FRIED CHEESE-STUFFED BURGER made from BACON

Equipment
Meat grinder (or stand-mixer meat-grinder attachment )
Deep-fryer (or a stockpot with boil basket )
Deep-fry or candy thermometer (preferably one that clips on to side of pot)
Meat thermometer

Ingredients

1 pound bacon
1 to 2 sticks mozzarella string cheese, cut into small pieces
Packaged beer-batter mix
A neutral-flavored oil, for frying (safflower oil, peanut oil, or vegetable shortening work well)
Your favorite hamburger bun
The cheese of your choice
The condiments of your choice

Run the bacon through the meat grinder once—and then a second time, to evenly distribute fat and meat.

Form two equal-size patties, making an indentation in the center of one to hold the cheese. Place the cheese in the indentation of the bottom patty, cover with the top patty, and crimp the edges tightly to seal. Make sure seal is tight so cheese does not leak out.

Place oil in your deep-fryer, and allow it to come to frying temperature. If you don’t have a deep-fryer, use a stockpot with a boil basket, along with a deep-fry thermometer that clips to the side. Heat oil over high heat to 365°F. (Note: Depending on the oil, it will begin to burn between 400 and 450°F and will catch fire around 500°F. So be very careful to monitor temperature.) Once the oil reaches 365°F, reduce heat to low and monitor temperature, keeping oil at 365°F.

Meanwhile, prepare the beer-batter mix according to package instructions. Dredge patty in mix. Place patty in boil basket and lower gently into hot oil. Cook until patty’s internal temperature registers 160°F on a meat thermometer.

Remove from oil, drain on paper towels. Serve on bun, topped with the cheese and condiments of your choice. (Note: Be careful not to bite into this too soon after cooking. The molten cheese could deliver quite a scalding.)


courtesy of: Beer (& More) In Food

1223. CAULIFLOWER with BACON, PIMENTOS and SUNFLOWER SEEDS

makes 4 to 6 servings


8 lean slices streaky bacon
1 medium head cauliflower (about 2 pounds), trimmed and washed
2 tablespoons lemon juice
2½ cups milk, scalded
1 teaspoon salt
Freshly ground black pepper to taste
½ cup toasted sunflower seeds
One 4-ounce jar pimento strips, drained
6 tablespoons (¾ stick) butter, melted

In a skillet, fry the bacon over moderate heat till crisp, drain on paper towels, and crumble.

Place the cauliflower bottom side down in a heavy pot, sprinkle with the lemon juice, and pour the milk over the top. Bring the milk to a very low boil, cover the pot, and simmer till the cauliflower is tender, about 25 minutes.

Remove the cauliflower from the pot, drain well, and place in a serving bowl. Season with salt and pepper, then scatter the sunflower seeds over the top. Arrange the pimento strips attractively over the top, spoon the melted butter over the entire head, and sprinkle the crumbled bacon over the top. Serve the cauliflower florets hot.


courtesy of The Bacon Cookbook by James Villas. Wiley Publishing, Inc. 2007

1222. BACON and LEEK POTATO BISQUE

8 slices bacon
2 leeks, sliced
1 lb. butter
1 cup flour
1 quart water
1 tablespoon chicken stock or 2-3 bouillon cubes
4 small potatoes, peeled and diced
1 pint heavy cream
salt to taste
white pepper to taste
dash of nutmeg

Saute bacon and leeks in a stockpot. Pour off half the bacon grease, and add butter until butter melts. Add flour, and cook for 2 minutes. Stir in water, chicken base, potatoes, and cream. Add salt, white pepper, and nutmeg to taste. bake at 325F until potatoes are tender. Remove from oven, and cool slightly. Puree mixture until smooth.


courtesy of: Food Down Under Recipe Database

1221. PAN-FRIED PARTRIDGE with BACON and a DELICATE PEARL BARLEY, PEA and LETTUCE STEW

4 ounces pearl barley
Olive oil
1 red onion, peeled and finely chopped
Sea salt and freshly ground black pepper
8 ounces frozen peas
2 cups good chicken or vegetable stock
1 heaping tablespoon all-purpose flour
2 tablespoons butter
2 partridges, washed and patted dry, broken into legs and breasts
4 ounces thick bacon, cut into pieces
A few sprigs fresh thyme, leaves picked and chopped
A handful romaine lettuce leaves, washed and spun dry
A handful arugula, washed and spun dry

Cook the pearl barley in boiling, salted water for about 50 minutes, or until tender but still with a little bite, then drain and leave to steam dry.

Next, heat a glug of olive oil in a frying pan and add the onion and a pinch of salt. Cook slowly on a low heat for about 10 minutes, without coloring too much. Add the barley and the peas. Cover with the stock and bring to the boil. Simmer for 10 minutes, stirring every now and then.

On a board, mash the flour and butter together with a fork until you have a paste. This is called a "beurre manie" and it's a great way of thickening stews or sauces without having to stir the flour in directly, which could give you lumps. Stir half of the paste into the peas and barley and continue to simmer until the liquid begins to thicken. If, after 5 minutes, it's not thick enough, add some more of your beurre manie. What you want to achieve is a silky smooth broth. Continue to simmer for another 10 minutes, adding a little extra stock if it gets too dry, while you cook your partridges.

Put some olive oil into another frying pan. Season the partridge legs with salt and pepper and add them to the pan. (The legs go in first because they're tougher than the breasts and need longer to cook.) Shake them about and, after a few minutes, when they're lightly golden, add the bacon bits and stir gently to stop them catching on the bottom. Meanwhile, lay the partridge breasts out, sprinkle over the chopped thyme and press onto both sides with a good pinch of seasoning. When the bacon is lightly golden, push it to 1 side of the pan with the partridge legs and lay the breasts in, skin side down. Cook for 4 minutes, then turn and cook on the other side for a minute to give you crispy skin and moist meat. You can cook them for longer if you like your meat well done.

When the breasts are done, taste the barley broth and adjust the seasoning, then stir in the lettuce and arugula - they only need a minute or so to cook. Serve the barley, peas and lettuce with the partridge breasts and legs on top and sprinkle with the bacon pieces. Spoon the broth juices over the top. Lovely homey cooking!


courtesy of: Jamie at Home by Jamie Oliver, Hyperion, 2008

1220. SOUR HORSE ROAST with BACON and VEGETABLES

serves 4


2-1/2 lbs. horse meat roast
4 strips bacon
Soup vegetables: carrot, celery, leek, parsley root, onion
1 cup red wine vinegar
1 pint red wine (optional)
1 garlic clove
2 bay leaves
1 tablespoons juniper berries
3 allspice corns and/or cloves
3 peppercorns
1 thyme branch
1/4 cup pork lard
1 tablespoon flour (optional)
1/2 cup raisins
salt
pepper
maple syrup (to taste)

Vigorously rub the roast with the bacon. Clean and wash the vegetables and cut them into pieces. Bring the vinegar to boil with some water or stock, then let it cool down a bit and add the meat, garlic, spices, and the vegetables. Let it marinade in a closed bowl for several days (but at least 24 hours) in a cool place. Remove the horse meat from the marinade and roast it in the lard. Then slowly add the marinade, together with the vegetables and the spices. Braise it in the oven for 2 to 21/2 hours at 350 degrees. Remove the bay leaves, the cloves and the juniper berries from the gravy. Strain the gravy, and perhaps thicken it with some flour. Add the raisins and season it with salt, pepper, and maple syrup.


courtesy of: Cure Zone

1219. BACON and JICAMA MELT

1/2 jicama, 1/2 red onion, 1/2 green pepper diced
2 oz bacon, cooked
1 oz shredded cheese
garlic salt
Pam non-stick cooking spray

Heat large skillet with Pam non-stick cooking spray, add onion after a few minutes add green pepper until tender, then jicama until browned..adding garlic salt and spraying with Pam periodically so it doesn't burn. Add cooked bacon until heated heated then cheese just until melted. Serve.


courtesy of: Happy2BeMe.com

1218. EGG, CHEESE and BACON BISCUIT PANINI

makes 4 servings


6 eggs
2 tablespoons milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon dried basil
1 package large refrigerated dough biscuits (i.e., Pillsbury Grands)
4 slices fully-cooked bacon, cut in half cross-wise
4 slices mild cheddar cheese

Prepare the refrigerated dough biscuits according to the package instructions. Set aside to cool. To prepare the omelet, heat oven to 400 degrees. Whisk together eggs, milk, salt, pepper and basil. Spray an oven-proof 8″ saute pan with cooking spray and cook egg mixture over medium heat until the bottom of the omelet is done. Transfer pan tot he oven and bake another 5 minutes until the top is set. Invert the omelet onto a cutting board and, with a knife, divide it into four equal sections. Heat the panini grill to 350 degrees.

To assemble the sandwiches, slice 4 of the baked biscuits in half lengthwise. Starting from the bottom of the sandwich, layer the bottom half of the biscuit, a section of omelet, 2 half-slices of bacon, a slice of cheese and the top half of the biscuit. Grill for 3 minutes on a medium-high grill height until the cheese has melted and the biscuits are toasted. Serve hot.


courtesy of: Panini Happy by "Panini" Kathy

1217. KABOCHA SALAD with GREENS, BACON, CHEESE and PECAS

yields 6 servings


½ cup pecan halves
6 tablespoons plus 1 teaspoon extra virgin olive oil
Kosher salt
2 pounds kabocha squash
1 tablespoon thyme leaves
1 2/3 pound slab good quality bacon
Freshly ground black pepper
3 tablespoons sherry vinegar
8 ounces young dandelion greens, cleaned
¼ cup sliced shallots
¼ pound Roncal, Manchego or pecorino cheese.

Preheat oven to 375 degrees. Spread pecans on baking sheet and toast about 10 minutes, stirring once or twice, until fragrant. Toss with 1 teaspoon oil and a pinch of salt. Cut squash in half lengthwise and remove seeds. Place squash, cut side down, on cutting board, and peel with knife. Slice lengthwise into ¾ inch wedges. Turn up oven to 425 degrees. Toss squash with ¼ cup oil, 2 teaspoons salt, some pepper and thyme. Roast, flat on baking sheet, about 30 minutes, until tender. Meanwhile, cut bacon crosswise into 3/8 inch slices and then into even-sided rectangles. Whisk together vinegar, 2 tablespoons olive oil and ¼ teaspoon salt. Place greens, torn up if too large, in large salad bowl. Heat large pan over high heat for 1 minute. Add bacon, stirring occasionally, about 5 minutes, until just beginning to brown. Lower heat to medium, add shallots and toss to combine. Remove from heat, swirl in vinaigrette and add to greens with squash. Season with ¼ teaspoon salt and pinch of pepper, and toss gently. Taste for seasoning. Arrange half the salad on platter. Shave some cheese over salad, sprinkle on half the nuts, top with remaining salad, more cheese shavings and rest of the nuts.


courtesy of: Sunday Suppers at Lucques: Seasonal Recipes from Market to Table by Suzanne Goin and Teri Gelber. Knopf, 2005 | The New York Times,, November 9, 2005

1216. PURSLANE and BACON SALAD

serves 4


6 slices bacon
4 cups shredded lettuce, such as romaine
2 cups purslane, rinsed and snipped into small pieces
6 small white mushrooms, thinly sliced
2 green onions, finely chopped
2 tablespoons honey
1 tablespoon ketchup
2 teaspoons red wine vinegar
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt, or to taste

In a skillet, cook the bacon until crisp and brown. Drain on paper towels. When cool, crumble coarsely. Reserve. Put the lettuce, purslane, mushrooms, and onions in a large bowl. In a small bowl put the remaining ingredients, and whisk well to mix. Pour the dressing over the salad and toss to mix. Serve the salad at once sprinkled with the bacon.


courtesy of: 1,000 Mexican Recipes by Marge Poore. Wiley Publishing, Inc., 2001

1215. STIR-FRIED BACON with BAMBOO SHOOTS

100g fresh bamboo shoots
2 fresh red chilies
150g streaky smoked bacon, cut into 4cm strips
3 tablespoons groundnut oil, or lard for frying
1 teaspoon finely chopped garlic
1 teaspoon finely chopped ginger
1 teaspoon dried chili flakes
1 tablespoon light soy sauce
1 handful chives, preferably Chinese, or spring onion greens, cut into 4cm strips
1 teaspoon sesame oil

If using fresh bamboo shoot, remove the husk from the bamboo shoot and cut into thin slices to match the bacon.

Blanch the slices in a pan of boiling water for 2-3 minutes, then drain. If you are using tinned winter bamboo, simply cut into thin slices and blanch in boiling water for 2-3 minutes, then drain.

Cut the chillies at an angle into thin slices , discarding the seeds and stalks.

Add the groundnut oil to a wok. Add bamboo slices and allow to sizzle. Then add the bacon, garlic, ginger, chilli flakes and fresh chilli and stir-fry until fragrant, seasoning with light soy sauce to taste.

Add the Chinese chives and stir-fry briefly until cooked. Remove from the heat, stir in the sesame oil and serve immediately with steamed rice.


courtesy of: Fuchsia Dunlop, Great Food Live, UKTV Food | Sky Channel 249, Virgin TV 260

1214. GUINEA FOWL, LEMON THYME, BACON and ASIAN GALANGAL

1 guinea fowl
500 ml chicken stock
2 rashers smoked bacon
10 grams lemon thyme, picked over and washed
1 whole lemon, washed and thinly sliced
1 stem galangal, washed and cut into thick batons
4 lime leaves
2 stems lemongrass, cut and slightly crushed
salt and freshly ground black pepper to taste

For Salad
amaranth
tatsoi
mizuna
pea asparagus
purple ruffled basil
burnett
baby spinach
red sorrel
chickweed

Flowers
broad bean flowers
Chinese leek flowers
red mustard
nasturtium flowers
chives

For Dressing
virgin olive oil
1 lemon, squeezed

Take the fowl and separate the legs from the main carcass. Cut the legs through the knee bone joint and reserve aside. Take the wishbone out at the front of the bird and continue to cut the remaining breasts of the guinea fowl off the carcass. Cut through the wing joint, thus retaining it on the breast. Lift the exposed breast fillet and place a quarter of the prepared lemon thyme underneath it. Take the rashers of bacon and stretch them out with the aid of a rolling pin so they attain twice their original length. Wrap the individual breasts with a bacon rasher securing with a wooden cocktail stick. Place the entire guinea fowl meat into a roasting dish with sides high enough to hold the chicken stock. Place the other ingredients alongside the meat, lightly season. Bring the bouillon to a gentle boil, place in a preheated oven 200C and cook for about 15 minutes.


courtesy of: bigoven: share your cooking

1213. GRILLED BACON-WRAPPED SHRIMP stuffed with ASADERO CHEESE and BASIL

12 ounces asadero cheese
20 large shrimp
20 strips bacon
1 bunch fresh basil leaves

Peel and vein the shrimp. Slice along the backside as far down as possible with out it falling apart. Lay shrimp flat on their backs. Separate the asadero cheese, two slices at a time, and cut into 1/4" rectangles. Place a piece of cheese and a basil leaf in the middle of the shrimp and fold over. Wrap with a strip of bacon, overlapping each wrap and secure with a toothpick. Grill on a hot grill until bacon is cooked. (You could also pan broil).


courtesy of: divine.ca: Canada's online women's magazine

1212. CHICKEN SCHNITZEL stuffed with MUSHROOMS, BACON and PARSLEY

serves four


1 teaspoon butter
2 rashers bacon, chopped
75 grams mushrooms, sliced
1 tablespoon chopped parsley
8 slices chicken schnitzel
1 tablespoon oil
Toothpicks

Preheat the oven to 200˚C. Melt the butter in a small frying pan. Add the bacon and cook until crisp. Add the mushrooms and cook for a further 2-3 minutes or until mushrooms are lightly browned. Stir in the parsley. Lay each slice of schnitzel out flat. Place some of the mushroom mixture on one end of each schnitzel. Roll up and secure underneath with a toothpick. Place schnitzel in a baking dish. Drizzle with the oil. Bake for 20-25 minutes or until cooked through.


courtesy of: Tegel NZ, Tegel Foods Ltd, Level 5, Tower B, 100 Carlton Gore Road, Newmarket, Auckland, Private Bag 99927

1211. BAKED SCROD with PIQUANT ONION and BACON CRUST

serves two


2 slices of bacon, chopped
1/2 cup finely chopped onion
1/2 cup coarse fresh bread crumbs
1 1/2 tablespoons minced dill pickle
3/4 pound scrod (young cod or haddock) fillet
1 teaspoon mayonnaise

Preheat the oven to 400°F. In a skillet cook the bacon over moderate heat, stirring, until it is crisp, add the onion, and cook the mixture, stirring, until the onion is softened. Transfer the mixture to a bowl and stir in the bread crumbs, the pickle, and salt and pepper to taste. Arrange the scrod in a foil-lined shallow baking dish, spread the top with the mayonnaise, and cover the fish with the crumb mixture, pressing it in gently. Bake the scrod in the upper third of the oven for 15 to 20 minutes, or until it just flakes.


courtesy of: Gourmet, 1993

1210. BROWN RICE and BACON SALAD

6 slices bacon
1/2 cup diced red onion
1/2 cup white wine vinegar
1/2 cup chicken broth
2 teaspoons Dijon mustard
1 teaspoon sugar
1 teaspoon kosher salt, plus a pinch
1/2 teaspoon freshly ground black pepper
1 recipe Baked Brown Rice, recipe follows
1 tablespoon chopped fresh dill

In a 10-inch saute pan over medium heat, fry the bacon until crisp. Drain, crumble, and set aside. Reserve 1 tablespoon of the bacon fat.

Add the red onion to the pan and cook until translucent, approximately 5 to 6 minutes. Add the vinegar, chicken broth, mustard, sugar, salt, and pepper to the pan and stir to combine. Add the bacon back to the pan along with the rice and cook, stirring occasionally, until the liquid is absorbed, approximately 7 to 10 minutes. Stir in the dill. Allow to cool slightly before serving.


Baked Brown Rice:
1 1/2 cups brown rice, medium or short grain
2 1/2 cups water
1 tablespoon unsalted butter
1 teaspoon kosher salt

Preheat the oven to 375 degrees F.

Place the rice into an 8-inch square glass baking dish.

Bring the water, butter, and salt just to a boil in a kettle or covered saucepan. Once the water boils, pour it over the rice, stir to combine, and cover the dish tightly with heavy-duty aluminum foil. Bake on the middle rack of the oven for 1 hour.

After 1 hour, remove cover and fluff the rice with a fork. Serve immediately.


courtesy of: Alton Brown, "Do The Rice Thing," Good Eats, 2005

1209. BACON, BUTTERNUT SQUASH and BASIL BAKED RISOTTO

14oz butternut squash, chopped
1 tablespoon olive oil
8 slices bacon
1½oz unsalted butter
¼ cup torn basil leaves
1½ cups arborio (or risotto) rice
4½ cups (36floz) vegetable stock
1 cup finely grated parmesan cheese
sea salt
freshly ground black pepper unsalted butter, melted, for drizzling

Preheat the oven to 355ºF. Place the butternut squash, oil, salt and pepper in a bowl and toss to coat. Transfer it to a baking sheet and bake for 25 minutes or until golden and tender. Set aside. Place the bacon on a dish, between paper towel and microwave for 1½ minutes or until crisp. Let it cool, then break it into small pieces using your fingertips. Set aside. lace the rice and stock in a 8½ x12in 10-cup capacity baking dish and stir to combine. Cover tightly with foil and bake for 40 minutes or until most of the stock is absorbed and the rice is al dente. Add the parmesan, salt, pepper, butternut squash, bacon and basil and stir to combine. Drizzle with butter and serve immediately.


courtesy of: Open Source Food

1208. BLT SALAD with RANCH DRESSING

makes 4 servings


1/2 pound slab bacon, cut into 1x1/4-inch pieces
4 cups cubed (1 inch) French bread
1 teaspoon dried thyme
4 cups baby arugula
4 cups frisée
4 ripe tomatoes, cut into 1-inch cubes
2 tablespoons snipped fresh chives
1/2 cup prepared ranch dressing


Cook the bacon in a nonstick skillet over medium-low heat until golden brown. Drain on paper towel. Reserve 2 tablepsoons of the bacon fat. Preheat the oven to 350°F. Toss bread cubes with bacon fat, thyme, salt, and pepper. Spread in a single layer on a rimmed baking sheet and bake until golden, 12-15 minutes, shaking the pan once. Place arugula and frisée in a bowl. Toss with the bacon, tomatoes, bread cubes, chives, salt, and pepper. Drizzle with dressing.


courtesy of: Sheila Lukins, Parade, August 2008

1207. GRILLED BOSTON LETTUCE SALAD with WARM BACON BLUE CHEESE DRESSING

serves eight


For lettuce:
4 heads Boston lettuce, rinsed and dried
4 tablespoons olive oil
salt and pepper to taste
1 sliced tomato (for garnish)
chopped flat-leaf parsley (for garnish)

For dressing:
1 cup heavy cream
1/2 cup blue cheese crumbles
5 or 6 slices applewood-smoked bacon, chopped and fried crisp, then drained
salt and pepper to taste

Cut each head of lettuce in half. Toss leaves with olive oil so that all sides are evenly coated and sprinkle with salt and pepper. Grill on an indoor or outdoor grill for 45 seconds to a side.

Put the lettuce on salad plates and ladle on warm dressing. Garnish plates with sliced tomatoes and chopped parsley.

In a medium saucepan, preferably nonstick, bring heavy cream to a boil. Immediately reduce heat to medium and add blue cheese. Stir more if you wish the cheese to be thoroughly incorporated, less if you want it to remain somewhat chunky. Simmer for 5 minutes, then add bacon, salt, and pepper.


courtesy of: Texas Monthly, 2001 | P.O. Box 1569, Austin, Texas 78767-1569

1206. BACON, EGG and CHEESE-STUFFED CREPES with LEEKS and TOMATO

1 cup all-purpose flour
1 tablespoon sugar
1/2 cup milk
1/2 cup water
9 eggs
4 strips bacon
1 leek, diced
3 tomatoes, seeded and diced
5 ounces soft goat cheese
Kosher salt and freshly ground black pepper
Vegetable oil or nonstick spray, for cooking the crepes

In a medium mixing bowl, combine the flour and sugar. Add the milk, water, and 3 eggs and mix well. Refrigerate the batter for 1 hour.

Heat a medium skillet over medium-high heat. Add the bacon and cook it until brown and crisp. Remove the bacon from the pan and drain on paper towels. Pour out half of the grease. Return the pan to the heat and add the leeks, cooking for 1 minute.

In a small bowl, whisk the remaining eggs and add them to the pan, stirring until they start to set but are still a bit runny. Add the tomato, goat cheese and stir until the eggs are cooked but not dry. Remove the pan from the heat and season with salt and pepper to taste.

Meanwhile, preheat a crepe pan or nonstick skillet over medium-high heat and coat the pan with vegetable oil or nonstick spray. Remove the batter from the refrigerator. Coat the pan with about 1/4 cup of batter, cook until the edges start to brown, then flip the crepe. Cook for 10 more seconds and remove from the pan. Keep warm while cooking the remaining crepes.

Place 2 large spoonfuls of the egg mixture in each crepe and roll them. Place 2 crepes on each plate and serve immediately.


courtesy of: Rachael Ray, "Newport, RI," $40 a Day

1205. CARAMELIZED PORK BELLY with PRAWNS and POTATO and BACON SAUCE

serves 4


For the pork belly
1 lb., 12 oz. pork belly
2 tablespoons salt
2 tablespoons caster sugar
1¾ pint melted duck fat

For the prawn sauce
8 large prawns, shells removed, de-veined
salt and freshly ground black pepper
2 tablespoons vegetable oil
½ carrot, chopped
1 celery stick, chopped
4 garlic cloves, chopped
2 shallots, chopped
1 tablespoon tomato purée
1 sprig rosemary, leaves only
1 sprig thyme
16 fl oz white wine

For the crisp bacon
8 thin slices streaky bacon

For the potato and bacon sauce
1¾oz butter
2 shallots, chopped
1 sprig rosemary, leaves only
5¼oz smoked streaky bacon, finely chopped
5oz potato, peeled, chopped
7fl oz whole milk

To serve
4 young spring carrots, peeled, boiled
4 asparagus spears, peeled, blanched
4 spring onions, fried for 2-3 minutes
dash olive oil

For the pork belly, preheat the oven to 285F. Place the duck fat into a large roasting tray. Season the pork belly with salt and sugar and place into the roasting tray. Transfer to the oven to cook for four hours, or until tender. Remove from the oven and leave to cool in the duck fat.

For the prawn sauce, preheat the oven to 340F. Lightly season the prawns with salt and freshly ground black pepper, then vacuum pack in a vacuum bag. Place the reserved prawn shells onto a clean roasting tray with the oil, carrot, celery, garlic and shallots and place into the oven to roast for 15 minutes. Remove from the oven and add the tomato purée. Stir to coat and add the rosemary and thyme sprigs. Return to oven for a further 15 minutes Remove from the oven and place the roasting tray over a medium heat. Add the wine and stir to deglaze the tray, removing any brown bits from the bottom of the tray. Transfer the contents of the oven tray into a large pan over a medium heat with 2¾ pints of water and simmer for 1½ hours. Skim the surface when necessary. Strain the liquid through a fine sieve into another large pot. Place over a medium heat and boil until the volume of liquid has reduced to approximately 1¾fl oz. Season, to taste, with salt and freshly ground black pepper.

For the crisp bacon, preheat the oven to 150F. Place the bacon onto a baking tray and place into the oven to cook for 1-1½ hours, or until crisp.

For the potato and bacon sauce, melt the butter in a frying pan over a medium heat. Add the shallots, rosemary and half of the chopped streaky bacon. Fry for five minutes.
Meanwhile, boil the chopped potato in a large pan of boiling salted water until tender. Drain and pass through a ricer into a bowl until smooth (or mash until very smooth). Add the milk to the mashed potato, mash again, and season, to taste, with salt and freshly ground black pepper. Add the mashed potato to the bacon mixture and cook over a low heat for five minutes. Strain the potato and bacon mixture through a very fine sieve, then spoon into a siphon ready to create a foam.

For the pork belly, heat the grill to its highest setting. Trim the cooked pork belly and cut into squares of approximately 5in. Heat the olive oil in a frying pan over a medium heat. Add the pork belly squares and fry until golden-brown. Transfer to a grill tray and brush with a little prawn sauce. Place under the grill to further caramelize. Add the reserved chopped streaky bacon to the pan the pork belly was cooked in and fry until golden-brown. Remove from the pan and drain on kitchen paper. Place the vacuum-packed prawns into a water bath at 140F and cook for 8-10 minutes, or until just cooked.

To serve, place the carrots, asparagus and spring onions into the center of four plates and place two pieces of crisp bacon on both sides of each plate. Place a pork belly square onto each portion of vegetables and crisp bacon. Place a cooked prawn onto each slice of crisp bacon and add a little potato and bacon sauce foamed from the siphon. Add a little prawn sauce onto each piece of pork belly. Sprinkle the crisp chopped bacon pieces over the potato and bacon sauce and serve.


courtesy of: Danny Millar, Great British Menu, BBC Food

1204. TORTELLINI ALFREDO with PEAS and BACON

makes 4 servings


1 package (9 ounces) spinach cheese tortellini, prepared according to package
1 cup chopped onion
1 cup sliced fresh mushrooms
4 slices bacon coarsely chopped
1 container (10 ounces) alfredo sauce
1/2 cup green peas cooked
1/8 teaspoon ground black pepper
freshly grated parmesan cheese

Cook onion, mushrooms and bacon in medium saucepan over medium-high heat until bacon is crisp; drain. Add pasta, sauce, peas and pepper; cook, stirring occasionally, for 1 minute. Serve with cheese.


courtesy of: Buitoni, Nestlé USA, Consumer Services Center, P.O. Box 2178, Wilkes-Barre, Pennsylvania 18703

1203. POT ROAST smothered in BACON and ONIONS

serves 6


3 tablespoons unsalted butter
1/2 pound thick-cut bacon, cut into 1/2-inch pieces
One 2 1/2-pound beef chuck roast, tied at 1-inch intervals
Kosher salt and freshly ground pepper
3 pounds onions, very thinly sliced
12 large garlic cloves, chopped
1 1/4 cups water
20 whole allspice berries
10 black peppercorns
1/4 teaspoon crushed red pepper
1 bay leaf
3 cups dry white wine
2 tablespoons minced flat-leaf parsley

In a large, enameled cast-iron casserole, melt 2 tablespoons of the butter. Add the bacon and cook over moderately low heat, stirring occasionally, until most of the fat has rendered, about 10 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate.

Using a sharp knife, carefully cut the roast between the strings into four 1-inch-thick slabs. Season the meat with salt and pepper. Working in 2 batches, cook the meat in the casserole over moderately high heat, turning once, until browned, about 6 minutes. Transfer to a large plate. Lower the heat to moderate for the second batch if the butter begins to brown too quickly. Remove the strings, keeping the steaks intact, if possible.

Preheat the oven to 350°. Add the onions, garlic, 1/4 cup of the water and 1 teaspoon of salt to the casserole. Cook over moderately high heat, stirring and scraping up any browned bits stuck to the bottom of the casserole, about 8 minutes. Transfer half of the onions to a plate. Stir the remaining 1 tablespoon of butter into the onions in the casserole. Nestle the steaks into the onions, overlapping them slightly if necessary. Add the allspice berries, peppercorns, crushed red pepper and bay leaf and lay half of the reserved bacon over the steaks. Spread the remaining onions and bacon on top. Add the wine and the remaining 1 cup of water and bring to a simmer, then cover and cook over moderately high heat for 5 minutes.

Transfer the casserole to the oven and cook for 30 minutes, then reduce the oven temperature to 250° and continue braising for 1 1/2 to 2 hours, or until the steaks are very tender. Turn the oven off, uncover the casserole and let the meat stand in the oven for 30 minutes. Serve the meat and onions in deep plates; spoon the sauce on top and sprinkle with the parsley.


courtesy of: Stanley Lobel / "America's Best Butchers Talk Shop," Food & Wine, October 2005

1202. STUFFED CAPSICUM with BACON and MUSHROOMS

3 green capsicums
6 oz bacon, finely chopped
4 oz mushrooms, sliced and lightly fried in butter
1 teaspoon grated onion
salt and pepper to taste
dried breadcrumbs
butter

Halve the capsicums lengthwise. Remove seeds. Mixe together the chopped bacon, fresh breadcrumbs, fried mushrooms and grated onions. Season to taste. Divide equally and stuff the capsicum. Sprinkle with dried breadcrumbs and top with a few dots of butter. Bake at 180 C for 15 minutes. Serve with your favorite sauce.


courtesy of: Chili Wonders, chili@chiliwonders.com

1201. EDAM, BACON and SUNDRIED TOMATO MUFFINS

makes 10 muffins


3½oz. smoked back bacon rashers
10oz. plain flour
1 tablespoon baking powder
1 teaspoon caster sugar
1 teaspoon salt
4oz. Edam cheese, grated
2¾oz. sundried tomatoes, chopped
2 tablespoons freshly snipped chives
2 eggs
7 fl oz. semi-skimmed milk
2¾oz. butter, melted

Preheat the oven to 375ºF. Line a muffin tin with 10 paper muffin cases. Grill the bacon until crispy and chop into pieces. In a large bowl, sift together flour and baking powder.

Stir the sugar, salt, three quarters of the cheese, bacon, sundried tomatoes and chives into the flour mixture and mix well.

In another bowl, beat together the eggs, milk and melted butter and pour over the dry ingredients. Stir until just combined, the batter will be lumpy. Fill the muffin cases and sprinkle the tops with the reserved Edam. Bake for 20-25 minutes until risen and firm. Delicious eaten warm or cold.


courtesy of: Edam Made, Beattie Communications, 4 Great James Street, London WC1N 3DB, 020 7053 6020

1200. GRATIN of BELGIAN ENDIVE with APPLEWOOD SMOKED BACON

makes 8 servings


4 strips Applewood smoked bacon, cut in 2-inch strips
3 tablespoons finely chopped parsley
3 cups chicken stock or broth, plus more as needed
1 medium carrot, peeled and diced
1 stalk celery, diced
1 medium onion, diced
2 tablespoons sugar
Kosher salt
Freshly ground black pepper
8 whole Belgian endive
5 tablespoons unsalted butter
4 tablespoons flour
2 cups milk
1/2 cup plus 1 to 2 tablespoons grated Gruyere cheese
1 tablespoon Dijon-style mustard
3 large egg yolks

In a medium skillet over medium heat, cook the bacon strips until they are evenly browned and the fat has been rendered. Using a slotted spoon, transfer to a small bowl. Add the parsley and set aside. (If making in advance, cover and refrigerate.)

In a pot large enough to hold the endive in a single layer, add the chicken stock or broth, carrot, celery, onion and sugar and the salt and pepper to taste and bring the stock to a simmer over low heat. Place the endive in the pot in a single layer, adding more stock, if necessary, to cover it.

Brush a large sheet of parchment paper with 1 tablespoon of the butter and place it, buttered side down, directly on top of the endive. Simmer for 1 1/2 to 2 hours or until the endive is soft when tested with a knife. Using tongs, transfer the endive to a medium-large baking dish in a single layer or eight individual ovenproof dishes and set aside to cool.

If making in advance, cover and refrigerate. Bring to room temperature before proceeding.

Preheat the oven to 325 degrees.

In a medium saucepan over medium-low heat, melt the remaining 4 tablespoons of butter. Add the flour and stir to combine, without letting the mixture brown. Add the milk and stir constantly until the mixture thickens, about 10 minutes. Add the Gruyere and mustard, stirring to combine. Strain the sauce mixture through a sieve into a medium bowl, add the egg yolks and stir to combine.

Pour the sauce over the endive and sprinkle with the remaining 1 to 2 tablespoons Gruyere. Bake for 10 minutes, then broil until the cheese is browned, about 3 minutes.

Remove from oven and sprinkle with bacon-parsley mixture. Serve hot.


courtesy of: The Washington Post, November 16, 2005. Adapted from Robert Wiedmaier, chef and owner of Marcel's in the West End

1199. BACON-STUFFED PATTYPAN SQUASH

6 pattypan squash, stem and blossom removed
6 slices bacon
1/2 cup diced onion
1 1/2 cups soft bread crumbs
1/4 cup freshly grated Parmesan cheese
salt and pepper to taste
any herb of your choice

Preheat oven to 350 degrees F.

Bring one inch of water to a boil in a saucepan over medium-high heat. Add squash, cover, and cook for 10 minutes, or until a fork can pierce the stem with little resistance. Drain, and slice off the top stem of the squash. Use a melon baller to carefully scoop out the centers of the squash. Reserve all of the bits of squash.

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon to paper towels, and set aside. Saute onion in bacon drippings. Chop the reserved squash pieces, and saute them with the onion for one minute.

Remove the skillet from heat, and stir in the breadcrumbs. Crumble the bacon, and stir into the stuffing along with the Parmesan cheese. Season to taste with salt and pepper. Stuff each squash to overflowing with the mixture, and place them in a baking dish. Cover the dish loosely with aluminum foil.

Bake for 15 minutes in the preheated oven, or until squash are heated through.


courtesy of: Sarah, My Culinary Sanctuary, Wisconsin

1198. FRIED PATTY PAN SQUASH with BACON

serves 4 to 6


1 1/2 lbs pattypan squash, stems removed, washed well and cut into 1/2-inch slices
3 slices bacon
salt, to taste
pepper, to taste

In a cast iron skillet fry the bacon on medium heat until crisp. Set aside. When cool enough to handle, break up bacon into small pieces. In same pan, fry the patty pan squash until golden brown on both sides, stirring often to avoid burning, about 10 minutes. Season with salt and pepper to taste and transfer to serving dish.


courtesy of: RecipeZaar

1197. BACON SAUTEED BARLEY with ARUGULA

1 cup hulled barley
4 cups water
2 slices center-cut bacon
1/4 cup finely chopped red onion
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 teaspoons balsamic vinegar
1 cup lightly packed arugula

Place the barley in a medium glass bowl and add water to cover by 2 inches; cover and let stand at room temperature 8 hours or overnight.

Combine drained barley and 4 cups water in a large saucepan over medium-high heat. Bring to a boil; reduce heat, cover and simmer 30 minutes or until barley is tender. Drain and set aside.

Cook bacon in a large skillet over medium-high heat 5 minutes or until done; remove pan from heat and transfer bacon to a paper-towel lined plate. Crumble bacon when crisp. Discard all but 2 teaspoons of bacon drippings.

Return skillet with reserved bacon drippings to heat. Add red onion and cook 2 minutes or until softened. Add reserved barley; cook 2 minutes or until barley is heated through, stirring frequently.

Add salt, pepper and balsamic vinegar; stir to combine. Stir in arugula and cook 1 minute or until wilted. Serve hot, garnished with crumbled bacon.


courtesy of: Kathryn Conrad, Chef/Test Kitchen Associate, Cooking Light Magazine

1196. BACON and BARLEY MINESTRONE

1 large leek, white part only
2 carrots, peeled and grated
1 large parsnip, peeled and grated
2 stalks celery, stringy skin peeled off
½ cup of barley, rinsed well
1 bacon hock
2 x 250 grams fresh chicken stock
750ml hot water
1 x 400 grams can chopped tomatoes in juice
2 sprigs rosemary, left whole
3-4 fresh or 2 dried bay leaves
100 grams round green beans, finely sliced or 100g baby spinach leaves
A little chopped parsley or fresh basil and freshly grated parmesan to serve

Cut leek in half and remove any tough green leaves. Cut in half lengthways then cut each half to shorten it. Cut each quarter of leek into 4 even lengths then finely slice and place in a colander. Repeat until all leek is finely sliced. Rinse the leek well under a running tap to remove any dirt that is trapped between the leaves. Shake dry. Grate carrots coarsely and parsnip, add to the colander. Cut each celery stick into 4 even lengths then slice finely into a small dice. Add to colander of vegetables. Toss the vegetables lightly with your hands and mix well. Add to large saucepan or prewarmed crock pot.

Add rinsed barley to the vegetables and mix through. Place the bacon hock on top of the vegetables. Pour over the chicken stock and hot water. Spread the chopped tomato evenly on the top. Add fresh herbs. Cover and slowly bring to the boil. Or turn onto high in a crock pot or slow cooker and leave to cook for 6-7 hours.

When the soup has come to the boil, give it a stir then turn it down to a slow simmer and leave to cook covered for 1.5 hours. Check the soup occasionally and turn the bacon hock to ensure even cooking. If you are using gas to cook on then it is often hard to keep a ‘slow simmer’. I recommend using a simmer mat which you can buy at your local hardware store. It is an aluminum disc that sits between the gas and the saucepan and distributes the heat more evenly and slowly.

After 1.5 hours on the stove top check the barley is tender. Remove the rosemary twigs and bay leaves. Add the finely chopped beans, return the lid. Bring back to a simmer and cook for a further 15-20 minutes. For a crock pot the soup will be ready after 6 ½ -7 hours. You can add the beans and pasta and allow it to cook for a further 30-40 minutes.

Just before serving remove the bacon hock and peel away the thick skin. Flake away the meat with you hands. Chop it roughly and add back to the soup pot or crock If the soup is a little thick after adding back the chopped ham then thin it down with a little extra hot chicken stock or boiling water. Check the soups flavor and add a little salt and pepper as needed.

Ladle the minestrone into warmed bowls and serve with toasted bread and butter or fresh chewy bread rolls. Sprinkle a little chopped parsley into each bowl and a couple of teaspoons of grated parmesan to serve.


courtesy of: Meat Cuisine: Butchers of Distinction, 1 Tainui Road, Panmure, Auckland

1195. OXTAIL STEW with TOMATOES and BACON

serves 6


4 1/2 pounds oxtails
Paprika
All purpose flour
6 bacon slices, chopped
2 large onions, chopped
2 garlic cloves, minced
1/4 cup tomato paste
4 teaspoons plus 2 tablespoons chopped fresh rosemary or 1 teaspoon plus 2 teaspoons dried
2 cups dry red wine
1 28-ounce can Italian tomatoes, drained
1 14 1/2-ounce can beef broth
3/4 pound sugar snap peas

Sprinkle oxtails with paprika, salt and pepper. Coat with flour. Cook bacon in heavy Dutch oven over medium heat until fat is rendered, about 5 minutes. Remove bacon, using slotted spoon and reserve. Increase heat to high. Working in batches, add oxtails and cook until brown on all sides, about 10 minutes. Transfer oxtails to plate.

Add onions and garlic to Dutch oven, reduce heat to medium and cook until tender, stirring occasionally, about 8 minutes. Mix in tomato paste and 4 teaspoons rosemary. Add wine and bring to boil, scraping up any browned bits. Boil until liquid is reduced by half, about 6 minutes. Add tomatoes, breaking up with spoon, Add broth. Return oxtails with any juices and bacon to Dutch oven. Bring to boil. Reduce heat, cover and simmer until tender, about 2 1/2 hours. Uncover and simmer until liquid is slightly thickened, about 30 minutes. (Can be made 1 day ahead. Cover and refrigerate. Rewarm over medium heat, stirring occasionally, about 20 minutes.)

Add sugar snap peas to oxtails. Simmer stew uncovered until peas are just crisp-tender, about 2 minutes. Sprinkle stew with 2 tablespoons rosemary.


courtesy of: Bon Appétit, March 1994

1194. CREAMED ONIONS with BACON and HERBS

makes 6 servings


3 slices thick-cut applewood-smoked bacon, chopped
1/2 cup dry white wine
3 9-ounce boxes frozen creamed pearl onions
3 tablespoons chopped assorted fresh herbs (such as parsley, chives, tarragon, and chervil)

Cook bacon in heavy large skillet over medium heat until crisp. Using slotted spoon, transfer bacon to paper towels. Pour off drippings. Heat same skillet over medium heat. Add wine; simmer 30 seconds. Add onions and cook until sauce melts and onions are heated through, about 5 minutes. Stir in herbs and bacon. Season to taste with salt and pepper.


courtesy of: Kelsey Nixon and Shane Lyons, Bon Appétit, August 2008

1193. COBB SALAD with WARM BACON VINAIGRETTE

makes 2 servings


1 heart of romaine, torn into bite-size pieces
3 cups packed baby spinach
4 bacon slices, chopped
1 tablespoon vegetable oil
6 chicken tenders (about 1/2 pound)
2 tablespoons red-wine vinegar
1 1/2 tablespoons cider vinegar
1 teaspoon grainy mustard
2 hard-boiled eggs, halved
1 small tomato, cut into wedges
1/2 avocado
1/2 cup crumbled blue cheese (3 ounces)

Toss together romaine and spinach in a large bowl.

Cook bacon, stirring occasionally, in a heavy medium skillet over medium heat until crisp. Transfer with a slotted spoon to paper towels to drain.

Discard all but about 2 tablespoons bacon fat and add oil to skillet. Pat chicken dry and season with 1/4 teaspoon each of salt and pepper. Increase heat to medium-high and cook chicken, turning over once, until golden brown and just cooked through, 5 to 6 minutes total. Transfer chicken to a plate.

Reduce heat to medium and add vinegars and mustard to skillet. Boil, scraping up brown bits, 30 seconds. Stir in any juices from chicken.

Toss salad greens with bacon vinaigrette. Season with salt and pepper. Top salad with chicken, eggs, tomato, sliced avocado, blue cheese, and bacon.


courtesy of: Andre Albin, Gourmet, August 2008

1192. ASPARAGUS, CELERY, PEA and SMOKED BACON RISOTTO with GREMOLATA

serves 4


1 liter chicken or vegetable stock
1 celery heart, about 200g, trimmed and finely diced
150 grams smoked streaky bacon, chopped
3 tablespoons olive oil, plus extra for sautéing and serving
400 grams risotto rice, such as carnaroli, arborio or vialone nano
75ml dry white wine
350 grams medium asparagus, blanched and refreshed
150 grams fresh or frozen peas, blanched and refreshed
1-2 tablespoons crème fraîche or mascarpone
100 grams freshly grated Parmesan cheese
Sea salt and freshly ground black pepper

For the gremolata
100ml extra virgin olive oil
2 small garlic cloves, peeled and crushed
Juice and finely grated zest of 1 large lemon
Small bunch of flat leaf parsley, leaves finely chopped
Sea salt and freshly ground black pepper

To make the gremolata, mix the extra virgin olive oil, garlic, lemon zest and juice and chopped parsley together in a bowl. Season to taste and set aside.

Put the chicken or vegetable stock in a saucepan and bring to the boil. In a large saucepan, gently sauté the celery and bacon in 2 tablespoons of olive oil for 6-7 minutes or until the bacon fat has rendered down. Stir in the rice and cook for a further 2 minutes to toast the grains lightly. Reduce the stock to a gentle simmer.

Pour in the wine and let the stock bubble until it is reduced to a syrupy consistency. Begin adding it one ladleful at a time to the rice, stirring well and waiting for each addition to be absorbed before adding any more. Cook until the rice is just tender – it should be quite moist and relaxed, with a very slight bite.

Heat a griddle pan until almost smoking. Cut the asparagus spears in half. Set the asparagus tips aside for later and slice the stems. Stir the sliced asparagus, peas, crème fraîche or mascarpone and Parmesan into the rice. Remove from the heat and check for seasoning. Cover with a lid and leave the risotto to relax briefly.

Meanwhile, toss the asparagus tips in the remaining olive oil and some seasoning. Place the spears on the hot griddle and grill on all sides for 2-3 minutes until lightly golden and charred. Divide the risotto between warmed plates. Scatter the grilled asparagus over the risotto and drizzle with the gremolata to serve.


courtesy of: Gordon Ramsay / Times Online

1191. ZUCCHINI and BACON FRITTERS

makes approximately 10 fritters


1 medium zucchini, grated
2 spring onions, chopped, including 1-inch of the green parts
Six slices thick cut natural bacon
1/2 cup cornmeal
1/2 teaspoon baking powder
1 egg, slightly beaten
1 and 1/2 tablespoons maple syrup
1/2 teaspoon salt
black pepper to taste

Fry the bacon, save the grease, and drain the bacon slices on paper towels.

Mix dry ingredients in a bowl. Crumble the bacon into the mixing bowl adding the other ingredients. Mix to combine. Mixture will not seem like it would hold together, but it will.

Heat a non-stick skillet on medium heat, sprayed with cooking spray (or an uncoated one if you have reservations about teflon and time to scrub). Iron skillet works well, too. Spoon batter into the skillet about a tablespoon at a time for small fritters. Flatten slightly to cook. Cook each batch about 2 minutes per side, til golden and cooked through.


courtesy of: The Expatriate's Kitchen

1190. BRAISED CHEVON with BACON and CRANBERRIES

1 young milk fed kid, cut up salt
3 oz. bacon
1/2 cup butter
3 oz. root vegetables
1/2 cup onion
2 sour apples
2 tomatoes

4 grains of allspice
6 peppercorns
1 bay leaf
4 teaspoon red wine
3 tablespoons flour
2 tablespoons stewed cranberries
1 lemon

Rub salt into the meat outside and inside. Melt diced bacon, add butter and fry sliced vegetables and onion. Add some water and sliced peeled apples and tomatoes, spices and wine. Then put in the meat and braise it in the oven first with the lid on and when almost tender, remove lid and allow Chevon to become golden brown. Remove the meat, dust the gravy with flour, dilute with water and simmer. Add stewed cranberries to the thickened sauce, re-heat and return the meat. Serve with dumplings and put a slice of lemon on each serving of Chevon.


courtesy of: Two Mere Acres, Willie & Jean Thomure, 295 Cardinal Lane, Trenton, Georgia 30752, (706) 657-7018

1189. GOAT, BACON and PINEAPPLE KABOBS

yields about 20 skewers, depending on skewer size


2 pound boneless leg of goat, cubed
2 cans chunked pineapple
1-1/2 cup Italian dressing
10 strips uncooked bacon
1 clove minced garlic
1/2 cup real butter

Combine meat, dressing and garlic in a glass dish and let marinate for 1-24 hours. The longer the meat is marinated the better! Assemble the skewers by adding cubes of meat, bacon and pineapple, placed alternately. Brush with melted butter. Broil about 8 inches from heat for 5 minutes. Serve hot.


courtesy of: Terry Fryman / Michigan Boer Goat Association

1188. GOAT MINCE RISSOLES with BACON

500 grams goat meat, minced
125 grams bacon, minced
1 onion, finely chopped
½ teaspoon ground cloves
½ teaspoon ground coriander
½ teaspoon ground nutmeg
2 tablespoons soy or Worcester sauce
salt and pepper to taste
1 beaten egg
a little flour or breadcrumbs

Add seasonings, sauce and egg to mince, bacon and onion. Mix well. Shape into round rissoles and roll in flour or breadcrumbs. Fry in a pan with hot oil until well cooked. Serve with vegetables or salad.


courtesy of: Stonehaven Stud, PO Box 4890, Sunshine Coast, MC Nambour QLD 4560, Australia

1187. ROASTED LEG OF LAMB with BACON, BANYULS and SPINACH STUFFING

1 leg of lamb de-boned
several feet of kitchen string
4 slices cured, smoked bacon
6-8 cups (one bunch) spinach
4 cloves garlic, sliced
1 large yellow onion, diced
1 tablespoon nutmeg
1/4 cup toasted pine nuts
1 cup banyuls blanc or a white port
1 cups chicken stock

Preheat oven to 375.

Begin by frying the bacon in a large sauce pan. Once the bacon is crisp remove the bacon to a plate covered with a few paper towels to drain the excess grease. Pour off the excess grease from the saute pan but leave about 2 tablespoons of bacon grease in the pan. Add the onions and garlic and saute them over medium heat for 10 minutes or until the onions are very soft and translucent. Add the spinach all at once and place a tight lid on top of the saute pan. Let the spinach simmer for a minute or two to allow it to reduce in volume. Continue cooking the spinach for another five minutes tossing occasionally with a spatula or tongs with the lid off.

Chop the cooked bacon into small pieces and add it to the spinach mixture along with the toasted pine nuts,nutmeg, and salt and pepper to taste. Remove the spinach mixture to a large bowl and allow it to cool.

Lay the lamb leg out flat on a cutting board fat side down. Spoon the spinach mixture into the center of the leg where the bone used to be. Once all the spinach mixture is placed in the leg roll the leg back up and secure with some peices of kitchen string.

Place the leg in a roasting rack above a roasting pan. In the base of the roasting pan add the chicken stock and banyuls. Place the roast in the lowest rack of your oven. Baste the leg of lamb periodically with the banyuls and stock mixture.

Cook the leg of lamb for 45 minutes or until a meat thermometer inserted into the largest portion of the leg reads 145 degrees.

Once the leg is cooked remove the leg to a cutting board to rest. At the same time place the roasting pan on your stove top and heat the stock and banyuls to a rapid boil. Reduce the stock to approximately once cup. Serve the reduced stock either on top of or alongside the meat.


courtesy of: Vanessa Touset and Matt Hiltebrand, Sublime Delights

1186. PORTOBELLO MUSHROOM and BACON ALFREDO

1 lb portobello mushrooms
1-2 lbs bacon, cooked and cut into pieces
2 roma tomatoes, diced
1 medium package of multi colored spiral pasta, cooked
1/2 cup of parmesan cheese
1 can of sun-dried tomato alfredo sauce
2 teaspoons butter

Saute mushrooms in butter until they darken. Take off heat and set aside. Mix cooked pasta with sauce in a bowl until completely covered. Place a serving of pasta in a bowl with a spoonful of tomatoes, spoonful of mushrooms and then a spoonful of bacon. Top it of with tbsp of parmesan.


courtesy of: Emily Jeffcoat, Lubbock, Texas / WRCB Channel 3, 900 Whitehall Road, Chattanooga, Tennessee 37405, (423) 267-5412

1185. MAITAKE, BACON and GORGONZOLA CHEESE PENNE

makes 4 servings


7 oz. maitake mushrooms
8 oz. penne pasta
2 strips bacon
1 cup milk
1 cup fresh cream
4 oz. Gorgonzola cheese
3 tablespoons Parmesan cheese
1/4 teaspoons butter
1/4 teaspoons salt
1/4 teaspoons parsley

Boil penne pasta. Break up maitake mushroom cluster into pieces with fingers. Cut bacon into 1/2-inch. Fry bacon until bacon until rendered. Add milk, fresh cream and Gorgonzola cheese. Saute at low temperature until cheese is melted. Add and mix maitake, Parmesan cheese, butter and salt. Place in serving bowl. Sprinkle parsley over top.


courtesy of: Golden Gourmet Mushrooms, P.O. Box 639, San Marcos, California 92079

1184. SMOKED CHICKEN and BACON LASAGNA

makes 4 servings


2 smoked chicken breast fillets
250 grams bacon
1 large onion
1 jar sun dried tomatoes
1 jar roasted capsicum
2 packets instant lasagna sheets
2 garlic cloves
Bechamel Sauce

Dice the onion and the bacon. Add the garlic and fry together in a little butter and olive oil. Drain on paper towel. Slice up the smoked chicken fillets into thin slices. Slice up the sun dried tomatoes and roasted capsicum into pieces (these may need to be drained on some paper towel also). Don't use the whole jar - just use as much as you need as the flavors are quite strong. Make the Bechamel sauce. Put a little Bechamel sauce in the bottom of the lasagna dish. Place a layer of lasagna sheets. Cover in Bechamel sauce. Place a layer of sliced chicken. Place a layer of lasagna sheets. Cover in Bechamel sauce. Place a layer of the onion, bacon and garlic. Place a layer of lasagna sheets. Cover in Bechamel sauce. Place a layer of tomatoes and capsicum. Place a layer of lasagna sheets. Cover in Bechamel sauce. Top with a mixture of grated tasty and grated parmesan cheese.

This can be cooked immediately at about 180 degrees C for about an hour. You will need to stick a knife in to see whether the lasagna sheets have softened. This can also be pre-made and left in the fridge overnight and then cooked in the oven the next day.


courtesy of: CurlyPops, Melbourne, Victoria, Australia

1183. BACON and HALLOUMI STUFFED MUSHROOMS

serves 4


4 flat mushrooms
3 rashers bacon, rind removed, thinly sliced
1 brown onion, finely chopped
1 cup fresh wholegrain breadcrumbs
1/3 cup fresh flat-leaf parsley leaves, chopped
1 lemon, rind finely grated
1/2 cup grated halloumi cheese

Preheat oven to 180°C. Line a large baking tray with baking paper. Trim stalks from mushrooms. Place mushroom caps, gill-side up, in baking dish. Finely chop stalks.

Heat a large, non-stick frying pan over medium heat. Add bacon and onion. Cook for 3 minutes or until onion softens. Add chopped mushroom stalks. Cook for 3 to 5 minutes or until onions are golden. Add breadcrumbs and cook for 2 minutes. Remove pan from heat.

Stir in parsley, 1 teaspoon lemon rind and haloumi. Season with pepper. Spoon bacon mixture onto mushrooms. Bake for 35 to 40 minutes or until golden. Serve.


courtesy of: Kerrie Butler, Super Food Ideas, July 2007, page 62

1182. DARK CHOCOLATE and BACON CUPCAKE

makes 24 cupcakes


8 slices good thick-cut bacon
1 cup unsalted butter
1/2 cup Hershey's Special Dark Cocoa
3/4 cup water
2 cups granulated sugar
2 large eggs
1/2 cup well-shaken buttermilk
2 tablespoon vanilla
2 cups all-purpose flour
1/2 teaspoons baking soda
1 t baking powder
1/4 teaspoon salt
frosting recipe below

Preheat oven to 350 F. Prepare 24 muffin tins. Chop bacon into about 1/2-inch pieces. Cook over med-high heat in a skillet until bacon is brown & crisp. Remove bacon with a slotted spoon to a paper towel to drain. Pat any remaining oil off the bacon. Set aside. Melt butter in a large heavy saucepan over moderately low heat, then whisk in cocoa. Add water and whisk until smooth. Remove from heat. Whisk in separately sugar, eggs, buttermilk, and vanilla. Sift flour, baking soda, baking powder, and salt into the cocoa mixture and whisk until just combined (it will be a little bit lumpy). Stir in bacon. In goes the bacon. Fill muffin tins to about 2/3 full. Bake for 20 minutes until a skewer or toothpick comes out clean. It's a moist cake, so don't worry if a few crumbs stick to your tester. Allow cupcakes to cool.


Dark Chocolate Frosting

makes about 2 cups frosting

1/2 cup unsalted butter
2/3 cup Hershey's Special Dark Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla.

Frost the cupcakes & sprinkle with a little Fleur de Sel right before serving.


courtesy of: A Good Appetite / Hershey's Chocolate

1181. BACON and PEANUT BUTTER CORNBREAD

makes 8 servings


12 bacon slices
2 cup cornmeal, self-rising
2 tablespoons sugar
1/2 cup peanut butter
2 eggs, beaten
1 cup milk
3 tablespoons oil

In a heavy 10" skillet cook bacon until golden and crisp. Drain on paper toweling; set aside. Pour off all but about 1 teaspoon bacon fat from pan. Place pan in oven, then set oven temperature to 425'F.

Stir together cornmeal and sugar. Cut in peanut butter until crumbly. Blend together eggs, milk, oil, and crumbled bacon. Add all at once to cornmeal mixture, stirring just until blended, and pour mixture into hot skillet. Return to oven and bake 15-20 minutes.


courtesy of: Recipe Ideas

1180. BAKED, SMOKED BACON-WRAPPED SARDINES with GOOSEBERRY and GREEN PEPPERCORN RELISH

serves four starter portions


1 onion, finely sliced
100 ml white wine vinegar
150 grams caster sugar
1 tablespoon green peppercorns
600 grams gooseberries, top and tailed
8 sardines (head off, scaled, gutted)
8 rashers smoked streaky bacon
Optional: 1 tablespoon chopped herbs

To make the relish, place onion, green peppercorns, vinegar and sugar in a saucepan, bring to the boil and simmer for 15 minutes. Add gooseberries and cook for about half an hour or until nearly all the liquid has evaporated.

Wrap the sardines in rashers of bacon, place on an oiled baking tray, sprinkle with a few chopped herbs, bake in a very hot oven for 10 minutes or until the bacon is crisp.

Serve two sardines each with the warm relish.


courtesy of: James Mackenzie, chef-proprietor, Pipe & Glass Inn, West End, South Dalton, Beverley, East Yorkshire, HU17 7PN, Tel: 01430 810246

1179. PESTO PENNE with KALE, BACON, and MUSHROOMS

serves 4


6-8 slices bacon
1 bunch of kale, thick stems trimmed, leaves coarsely chopped
1 pint of mushrooms, sliced
3 tablespoons of basil pesto
12 oz. brown rice penne noodles, cooked and rinsed
2 cups chicken broth

Cook the bacon. When the bacon is done cooking, remove it from the pan with a slotted spoon and place on a paper-towel lined plate. Reserve the bacon drippings in the pan (if there is more than a couple tablespoons, you may want to drain some of the fat) and wilt the kale for 2 minutes. Add the mushrooms and chicken broth. Cook the kale and mushrooms for about 10 minutes or until both are tender. Add 3 Tablespoons of basil pesto to the cooked noodles - you just want to lightly coat the noodles for a little flavor. With a slotted spoon, add the mushroom and kale mixture to the penne. Crumble bacon and toss it with penne.


courtesy of: Natalie Naramor, Gluten Free Mommy

1178. ZUCCHINI, CORN, and BASIL FUSILLI with BACON

makes 6 servings


6 bacon slices
1 pound fusilli
3 ears corn, kernels cut from cob
1 1/2 pounds zucchini, coarsely chopped (1/2-inch pieces)
1 (5- to 7-ounce) container basil pesto

Accompaniment: grated Parmigiano-Reggiano

Cook bacon in a 12-inch heavy skillet over medium heat, turning occasionally, until crisp. Drain on paper towels; discard drippings from skillet.

Meanwhile, cook fusilli in a pasta pot of boiling salted water (3 tablespoons salt for 6 quart water) until al dente. Reserve 1/2 cup pasta-cooking water, then add vegetables to pasta in pot and cook, partially covered, 2 minutes (water will stop boiling). Drain.

Add pasta with vegetables to skillet along with pesto and 1/4 cup reserved cooking water and toss. Season with salt and moisten with additional cooking water if necessary.

Top with crumbled bacon and a generous amount of freshly ground pepper.


courtesy of: Melissa Roberts, Gourmet, July 2008

1177. BACON, POTATO and GRUYERE SOUFFLE

makes six servings


Cooking spray
2 tablespoons dry breadcrumbs
1 3/4 pounds peeled white potatoes, cut into 1-inch pieces (about 3 medium)
3/4 cup low-fat buttermilk
1/3 cup fat-free, less-sodium chicken broth
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 large egg
1 1/2 teaspoons butter
1 cup thinly sliced leek (about 1 large)
3/4 cup (3 ounces) finely grated Gruyère cheese
2 bacon slices, cooked and crumbled
6 large egg whites

Lightly coat 6 (8-ounce) soufflé dishes with cooking spray. Sprinkle evenly with breadcrumbs. Set aside.

Place potatoes in a medium saucepan; cover with water. Bring to a boil. Reduce heat, and simmer for 20 minutes or until very tender; drain. Cool. Combine potatoes, buttermilk, and next 4 ingredients (through egg) in a food processor; process until smooth. Transfer potato mixture to a large bowl.

Position oven rack to lowest setting; remove middle rack. Preheat to 425°.

Melt butter in a nonstick skillet over medium-high heat. Add leek to pan; sauté 6 minutes or until tender. Add leek, cheese, and bacon to potato mixture; stir well to combine.

Place egg whites in a large mixing bowl; beat at high speed with a mixer until stiff peaks form (do not overbeat). Gently fold one-fourth of egg whites into potato mixture; gently fold in remaining egg whites. Gently spoon mixture into prepared dishes. Sharply tap dishes on counter 2 to 3 times to level. Place dishes on a baking sheet; place baking sheet on the bottom rack of a 425° oven. Immediately reduce oven temperature to 350° (do not remove soufflés from oven). Bake 40 minutes or until a wooden pick inserted in the side of soufflé comes out clean. Serve immediately.


courtesy of: Julianna Grimes Bottcher, Cooking Light, April 2006

1176. PIGEON, BACON and BLACK PUDDING PITAS

serves 4


4 pigeon breasts
4 tablespoons olive oil
400 grams cooked black pudding, sliced
200 grams smoky bacon lardons
1 lemon, juice only
mixed green salad leaves
4 white pita breads

Preheat the grill. Grill the pigeon breasts for 12-15 minutes until the juices run clear. Meanwhile heat 2 tablespoons of olive oil in a pan and fry the bacon until crisp. Slice the pigeon.

To serve: arrange the mixed leaves in a bowl and place the pigeon breast, black pudding and bacon on the top. Drizzle the remaining olive oil and lemon juice and season with salt and pepper. Provide plenty of forks and allow the guests to stuff their own pitas


courtesy of: Mike Robinson, Heaven's Kitchen At Large, UKTV Food, Sky Channel 259, Virgin TV 260

1175. BACON-PARMESAN-CRUSTED TILAPIA

makes 4 servings


8 bacon slices, cooked and crumbled
1 1/2 cups soft breadcrumbs
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh Italian parsley
1/2 cup all-purpose flour
2 large eggs
4 (5- to 6-ounce) tilapia fillets
1 teaspoon salt
1/2 teaspoon freshly ground pepper
4 tablespoons butter, divided
4 tablespoons olive oil, divided
Garnish: lemon wedges

Combine first 4 ingredients in a shallow dish. Set aside. Place flour in a shallow dish. Whisk eggs in a medium bowl. Sprinkle fish with salt and pepper, and dredge in flour. Shake off excess, dip fish into egg, and press gently into breadcrumb mixture. Heat 2 tablespoons butter and 2 tablespoons oil in a large heavy skillet over medium heat until butter melts. Add 2 fish fillets; cook 3 minutes on each side or until golden. Repeat with remaining butter, oil, and fish. Garnish, if desired.


courtesy of: Coastal Living, October 2004

1174. WARM MISO, MAPLE and BACON DRESSING with ASIAN SALAD GREENS

serves 1 as a lunch or dinner, 2 as a side


1 tablespoon shiro (white) miso
2 tablespoons brown rice vinegar (or any other rice vinegar)
1 tablespoon mirin
1 teaspoon maple syrup
a pinch of cayenne pepper
1 slice of thick cut smoked bacon
flavorful salad greens (2-3 cups)

Wash and dry the salad greens. In a small bowl, mix together the miso, vinegar, mirin, maple syrup and cayenne pepper. Set aside. Chop the bacon into 1/2 inch lardons (I like to use kitchen shears). Cook the lardons in a small frying pan until crispy. Remove the lardons leaving the bacon grease behind. Add the miso mixture to the bacon grease and cook until thickened slightly (less than a minute). Drizzle the dressing over the greens and toss to coat. Top with the lardons and eat.


courtesy of: Dog Hill Kitchen

1173. SWEET & SALTY BACON FURIKAKE

5 1/2 oz. lean bacon
1 tablespoon mirin
1 tablespoon raw cane sugar (or regular sugar)
1/2 tablespoon soy sauce

Chop up the bacon quite finely. In a large frying pan, sauté the bacon over a low-medium heat until it’s rendered a lot of its fat and is fairly crispy, but not burned. Drain the bacon on paper towels. Wipe out the pan to get rid of any bacon fat. Add the other ingredients over a medium heat. Stir until the sugar is melted. Return the bacon and stir around until the liquid is gone. Let cool completely. Optionally whirl it in a food processor until very finely chopped. This will keep in the refrigerator for a week or two (if it lasts that long).


courtesy of: Just Bento / Just Hungry

1172. STROZZAPRETI with SEARED DUCK, SPRING ONIONS, BACON and FRESH FAVAS

makes 2 servings


Kosher salt
6 ounces strozzapreti or other medium-sized rolled pasta
3 thick-cut bacon slices
3 tablespoons olive oil
1 spring onion or sweet onion, trimmed and and cut into thin slices
Duck breast
Black pepper in a mill
1 cup fresh favas, blanched and peeled
2 tablespoons minced fresh Italian parsley or fresh basil

Fill a medium saucepan two-thirds full with water, add a tablespoon of kosher salt and bring to a boil over high heat. When the water boils, add the pasta and stir until the water returns to a boil. Cook according to pasta directions until the pasta is al dente, about 20 to 24 minutes for most brands. Drain the pasta but do not rinse it.

Meanwhile, cook the bacon in a medium saute pan until it is crisp. Transfer the bacon to absorbent paper and pour off all but 3 tablespoons of the bacon fat.

Return the pan to the heat, add the olive oil and saute the onion until it is limp and fragrant, about 10 to 12 minutes. Season with salt and remove from the heat.

Score the duck skin, making slashes about every inch, cutting almost but not entirely through the skin. Season it all over with salt and pepper. Heat a scored cast iron pan over high heat and when it is very hot, add the duck, skin side down. Cook until the skin is crisp and has given up much of its fat. Turn and cook the duck skin-side up until it is just rare, 2 to 3 minutes. It will still be soft when pressed with your finger.

Set the cooked duck on a work surface and let rest 3 or 4 minutes.

Put the pasta into a warm serving bowl and toss with the onions and all the pan juices. Add the favas and toss again.

Cut the duck into thin slices and add to the pasta. Quickly crumble the bacon, scatter on top, add the parsley and basil and toss very gently. Serve immediately.

Variations: You can omit the bacon and saute the onions in olive oil. Add 2 ounces crumbled blue cheese to the pasta with the cooked onions.

Instead of using duck, you can use beef; I particularly like this dish with hanger steak. If you don't have fresh favas use fresh peas, blanched until just barely tender.


courtesy of: Michele Anna Jordan, the Press Democrat, 427 Mendocino Avenue, PO Box 569, Santa Rosa, California 95402, June 20, 2007

1171. BAHAMIAN CONCH CHOWDER with BACON

yields about 9 to 10 gallons



Stock
10 lbs. conch meat
1-1/2 lbs. carrots
10 whole onions, peeled
4 gallons water
1 tablespoon whole thyme
3 lbs. bacon, chopped into 1-inch slices
5 lbs. red potatoes, peeled whole

Chowder
5 lbs. onions, diced
2-1/2 lbs. celery, chopped
2 #10 cans tomato fillets
3 tablespoons fresh garlic, minced
4 tablespoons fresh lime juice
2 bunches fresh parsley, chopped fine
2 bunches shallots, chopped
1 cup cream sherry (optional)

Use only white conch meat, conch should be skinned then tenderized with a mallet. Add all ingredients except bacon and potatoes in a large stock pot, bring liquid to a boil, cover and reduce heat to low.

In a 15 gallon cast iron pot and over medium-high heat, brown bacon until crisp, remove bacon and add to the stock above (retain bacon grease and remove cast iron pot from heat). Simmer stock pot for 40 minutes then add potatoes simmer stock for an additional 20 minutes or until conch meat is tender and potatoes are cooked.

Return cast iron pot to medium heat, add the onions and celery, sauté until onions are very limp and clear. Remove the potatoes from the stock, dice half of the potatoes and mash the other half. Add the mashed potatoes to the bacon grease and lightly brown all ingredients. Add tomatoes, garlic and remaining potatoes, simmer for 10 minutes.

Strain conch stock, dice the conch and bacon and add to the cast iron pot, also add strained stock, parsley and shallots. Discard the remaining residue in colander. Simmer for 20 minutes or until the conch is very tender, add the sherry and simmer for an additional 5 minutes. Correct seasonings with salt and white pepper to taste.


courtesy of: Chef Emile L. Stieffel, Aurora Catering, Inc., 4016 Red Cypress Drive, Harvey, Louisiana 70058, (504) 362-0220

1170. BACON, LETTUCE, TOMATO JAM and TUNA STEAK SANDWICHES

serves four


8 slices bacon, preferably peppered
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 red onion, chopped
2 cloves garlic, chopped
salt and pepper
1 cup loosely packed sun-dried tomatoes
2 tablespoons balsamic vinegar
2 tablespoons brown sugar
1 teaspoon Worcestershire sauce
four 3/4-inch-thick tuna steaks (6 to 8 ounces each)
1 tablespoon grill seasoning
4 large slices whole grain or peasant bread, halved
8 red-leaf lettuce leaves

Preheat the oven to 375°. On a slotted broiler pan, bake the bacon until crisp, 15 to 20 minutes. In a small saucepan, heat 1 tablespoon olive oil, 1 turn of the pan, over medium-high heat. Add the onion and garlic and cook until softened, 7 minutes; season with salt and pepper. Stir in 1/2 cup water, the sun-dried tomatoes, vinegar, brown sugar and Worcestershire sauce and bring to a boil. Lower the heat and simmer until thick, 7 to 8 minutes. Season the tuna with the grill seasoning. In a large skillet, heat the remaining 1 tablespoon olive oil, 1 turn of the pan, over medium heat. Add the tuna steaks and cook for about 2 minutes on each side for medium-rare. Toast the bread and drizzle with olive oil. Top 4 slices with lettuce, 1 tuna steak, 2 bacon strips and a pile of tomato jam. Cover with the remaining toasts.


courtesy of: Every Day with Rachael Ray, April 2008