1458. TURKISH EGGS served with GARLIC MUSHROOMS, BACON CURLS and CRISPY POTATOES

serves four


250 grams plain yogurt
1 clove garlic, crushed, optional
a pinch of sea salt
freshly ground black pepper
4 eggs
1 tablespoon extra virgin olive oil
50 grams spinach leaves
8 long thin rashers of streaky bacon, rind removed

600 grams potatoes, peeled and diced into 2cm cubes
2 tablespoons olive oil
sea salt
freshly ground black pepper

20 grams butter
1 clove garlic, finely chopped
500 grams mushrooms, halved
60 ml water
sea salt
freshly ground black pepper

Preheat the oven to 200°C/gas 6.

To make the crispy potatoes, place the cubed potatoes and olive oil in a bowl and toss well until the potatoes are evenly coated.

Spread the potato evenly out on a roasting tray and roast for 30 minutes until golden and crispy, turning now and then. Once roasted, remove from the oven and season with sea salt and freshly ground pepper. Keep warm until serving.

Meanwhile, prepare the bacon curls. Roll each bacon rasher around 2 fingers to form a curl. Stand the bacon curls up in a roasting tray and roast for 20 minutes until crispy. Remove from the oven and keep warm until serving.

To prepare the garlic mushrooms place the butter and garlic in a saucepan over a medium to high heat. Add the mushrooms and water and season with sea salt and freshly ground pepper.

Cover and cook, stirring occasionally, for about 15 minutes, or until the mushrooms are cooked and the liquid is syrupy. Keep warm until serving.

Once the potatoes and bacon are cooked, reduce the oven temperature to 180°C/gas 4.

Mix together the yogurt and garlic and season with sea salt and freshly ground pepper.

Divide the yogurt mixture between four small ovenproof dishes and heat through in the oven for 10 minutes.

Meanwhile, fill a deep frying pan with 5cm of water and bring to the boil. Turn off the heat and immediately break the eggs into the pan. To stop the egg whites spreading too much, break the eggs directly into the water, carefully opening the shells at the water surface so that the eggs slide into the water.

Cover the pan with a tight-fitting lid and leave the eggs to cook undisturbed in the water for about 3 minutes. The eggs are cooked when the whites are opaque. Remove from the pan with a slotted spoon and drain on a clean tea towel.

Mix the olive oil and paprika together in a small bowl. Season with sea salt and freshly ground pepper. Remove the yoghurt from the oven and top with the spinach leaves and poached egg. Drizzle over the olive oil mixture and serve at once with the crispy potatoes, bacon curls and garlic mushrooms.


bacon recipe courtesy of: Bill Granger, Good Food Bites, UKTV Food

1457. SPANISH CHICKEN, BACON, MEATBALL and CHICKPEA STEW

makes 4 to 6 servings


1 cup dried chickpeas, soaked overnight
one 3-pound chicken, cut into serving pieces
½ pound fatty slab bacon
2 medium onions, sliced
2 medium leeks (white parts only), cut into thirds and rinsed well
2 carrots, scraped and cut into rounds
2 medium tomatoes, quartered
1 pound small red potatoes, peeled
1 chorizo sausage, cut into rounds
salt and freshly ground black pepper to taste
½ pound ground beef chuck
1 large egg yolk
2 tablespoons bread crumbs
1 tablespoon chopped parsley leaves
2 tablespoons olive oil

Place the chickpeas in a saucepan and add water to cover. Bring to a boil, reduce the heat to low, cover, and simmer till tender, about 2 hours. Place the chicken and bacon in a large pot, add water to cover by 1 inch, and bring to a boil. Reduce the heat to low, cover, and simmer 30 minutes. Add the onions, leeks, carrots, and tomatoes and continue simmering for 20 minutes. Add the potatoes and continue simmering for 20 minutes. Add the chickpeas, sausage, and salt and pepper and simmer about 15 minutes longer. Meanwhile, combine the ground beef, egg yolk, bread crumbs, parsley, and salt and pepper to taste in a bowl, mix till well blended, and shape the mixture into small meatballs. In a skillet, heat the oil over moderate heat, add the meatballs, and cook till browned all over, about 15 minutes. Add the meatballs to the stew and simmer the With a slotted spoon, transfer the chicken pieces, bacon, and sausage to a large serving platter, remove and discard the bacon rind, and cut the bacon into slices. Strain the stock from the pot into a large bowl and serve it as soup in small soup bowls. Surround the meats with the chickpeas and vegetables and serve immediately.


bacon recipe courtesy of: The Bacon Cookbook: More than 150 Recipes from Around the World for Everyone's Favorite Food by James Villas. Wiley, 2007

1456. ASIAGO-STUFFED DATES with BACON and SMOKED PAPRIKA

makes 12


12 Medjool dates
12 1 1/2 x 1/4 x 1/4-inch pieces Asiago, Manchego, or pecorino cheese
4 slices applewood-smoked bacon, each cut crosswise into 3 pieces
smoked paprika*

Preheat oven to 425°F. Using small knife, make small cut in side of each date; remove pit. Insert 1 piece of cheese into each date. Brush bacon slices generously on 1 side with smoked paprika. Wrap each date with 1 piece of bacon, with paprika side against date. Secure bacon with toothpick. Arrange dates on rimmed baking sheet. Roast until bacon is browned on bottom, about 6 minutes. Turn dates; roast until bacon is cooked, about 6 minutes longer. Transfer to plate; cool slightly. Remove toothpicks.


bacon recipe courtesy of: Jeanne Thiel Kelley, Bon Appétit, May 2009

1455. CHICKEN LIVERS with BACON, PICKLED ONIONS, ZANTE GRAPES, and WATERCRESS

serves two


FOR THE PICKLED ONIONS:
1 1/4 cups champagne vinegar or white wine vinegar
2 heaping tablespoons sugar
2 bay leaves
1 small dried red chile
5 black peppercorns
A few pinches salt
6 small yellow onions, peeled, sliced into 1/4"–1/2"-thick rings and separated, ends discarded

FOR THE SALAD:
2 oz. sliced bacon, cut crosswise into about 1" pieces
2–3 tablespoons extra-virgin olive oil
4 oz. chicken livers, trimmed, rinsed, and patted dry
Salt and freshly cracked black pepper
2 tablespoons whole zante or 6 halved seedless red flame grapes
2 small handfuls watercress
1/4 teaspoon sherry vinegar
3 tablespoons oloroso sherry

For the pickled onions: Combine 1 1/4 cups water, vinegar, sugar, bay leaves, chile (broken in half if you like a spicier pickle), peppercorns, and salt in a small saucepan, bring to a simmer over medium heat, and add onions. Gently stir the crowded onions as the brine returns to a simmer, then simmer them for 45 seconds. Pour onions and brine into clean jars and allow to cool. Tightly cover and store in the refrigerator for at least 1 day and up to 6 months.

For the salad: Put bacon into a medium skillet and cook over medium heat until just crisp. Set bacon aside, reserving rendered fat in skillet. Increase heat to medium-high and add 1 1/2 tbsp. of the oil. Add livers, season to taste with salt and pepper, and cook until they are browned on each side and faintly rosy on the inside, 1–1 1/2 minutes per side. Stir in bacon, grapes, and 8–10 ringlets of the pickled onions (save remaining onions for another use).

Toss watercress with vinegar and 1/4 tsp. of the oil, then divide between 2 plates. Spoon half the livers, bacon, grapes, and onions onto each plate. Deglaze skillet with sherry over medium-high heat, stirring constantly, then add remaining oil, swirling skillet over the heat. Spoon sauce over livers and salad and serve immediately.


bacon recipe courtesy of: Saveur, Issue #77

1454. AGNOLOTTI filled with SWEET POTATO with SAGE CREAM, BACON and COUNTRY HAM

Agnolotti dough
8 oz. all purpose flour
6 egg yolks
1 large egg
1 1/2 teaspoons olive oil
1 tablespoon milk

Make dough.


Sweet Potato with Sage Cream, Bacon & Country Ham filling
1 1/2 lb. sweet potatoes
4 oz. unsalted butter
2 slices bacon, frozen, cut into 1/4 squares
pinch Quatres-Epices
sage cream
1/3 cup sage leaves (saving small leaves for fried sage leaf garnish)
1 cup crème fraiche
1 cup Beurre Monté
oil for frying
salt and fresh ground pepper
2 tablespoons unsalted butter
48 leaves for garnish (part of the 1/3 cup)
4 thin slice ham, cut into julienne

Preheat oven 350 F. Cut off the ends of the potatoes. Wrap individually in aluminum foil with a little butter (4 tbsp. total). Bake until soft, 1 – 2 hours, depending on size. Unwrap cooked potato and cut a slit lengthwise in the skin of each. Pull the skin away and discard. Rinse the potatoes with hot water and place in a saucepan.

Render the bacon until golden. Drain the bacon and add to potato. Stir the potatoes over low heat, season with the spices, salt and pepper. Mix in the remaining 4 tbsp. of butter. Should make about 1 2/3 cup filling. Cool and refrigerate.

Fill the agnolotti.

For the sage cream, blanch the sage leaves not reserved for garnish in boiling water for 2 minutes. Drain, cool in cold water. Squeeze dry.

Heat the crème fraiche, beurre monté and salt over low heat until hot, do not boil. Place the sage in a blender, chop. With motor running, add the hot cream and blend. Strain into a large skillet, keep warm on low heat.

Deep fry the leaves for garnish.

Cook the agnolotti in boiling water. Drain. While the agnolotti are cooking, make some brown butter.

To serve, toss the agnolotti in the warm sage cream, put on a heated serving dish, drizzle the brown butter over the top, garnish with the fried sage leaves and the country ham.


bacon recipe courtesy of: Mark Rosenstein, The Market Place Restaurant, 20 Wall Street, Asheville, North Carolina 28801, (828) 252-4162

1453. RUSSIAN CREAMED SAUERKRAUT with BACON and SHIITAKE MUSHROOMS

makes 4 to 6 servings


6 ounces German Speck or double-smoked bacon (rind removed), diced
1 large onion, chopped
¼ pound shiitake mushrooms, chopped
2 pounds packaged sauerkraut, rinsed and drained
1 cup chicken broth
2 teaspoons caraway seeds
1 small dill pickle, minced
½ teaspoon sugar
¼ cup sour cream
freshly ground black pepper to taste

In a large casserole or Dutch oven, fry the bacon over moderate heat till it releases most of its fat, add the onion and mushrooms, and stir about 8 minutes. Add the sauerkraut, toss well, and stir about 5 minutes. Add the broth, caraway seeds, pickle, sugar, sour cream, and pepper and stir. Bring to a low boil, reduce the heat to low, cover, and simmer about 45 minutes. Serve hot.


bacon recipe courtesy of: The Bacon Cookbook: More than 150 Recipes from Around the World for Everyone's Favorite Food by James Villas. Wiley, 2007

1452. BACON-WRAPPED MEATLOAF and BLACK TRUFFLE-SAFFRON MACARONI and CHEESE

Meatloaf

2 lbs ground meat (we used 1 lb of ground chuck, 80% lean, and 1 lb of spicy pork sausage)
2 slices of wheat bread, crumbled
2 eggs
2 tablespoons ketchup or to taste
1 large clove minced garlic
1 1/4 cup sliced onion (sweated)
2 tablespoons minced parsley
Worcestershire sauce to taste
cayenne pepper to taste
salt and black pepper to taste

Mix meat, eggs, breat, ketchup, garlic, parsley, Worcestershire sauce, cayenne pepper, salt, and black pepper with hands in a large bowl. Meanwhile, sweat onions until translucent but not brown. Allow onions to cool and add to meat-mixture. Cover bowl with plastic wrap and move to refrigerator.

—–

Black Truffle-Saffron Macaroni and Cheese

1 lb elbow macaroni
1 lb extra sharp cheddar cheese
4 oz Romano cheese
4 oz Asiago cheese
8 oz organic heavy cream
3 cups organic whole milk
6 tablespoons unsalted butter
6 tablespoons all-purpose flour
1 small black truffle
pinch saffron threads
white pepper to taste
nutmeg to taste
salt and black pepper to taste

Boil macaroni in a large amount of salted water until al dente. Drain and rinse with cold water. Set aside. In a large saucepan, melt butter. Over medium-low heat, whisk flour into butter, making a roux. Whisk heavy cream and milk into roux until thoroughly combined. Add saffron. Add cheese slowly, whisking constantly. Adding the cheese too fast or slacking on the whisk will result in a gross, lumpy disaster. Add shaved truffle, nutmeg, salt, and pepper. Fold macaroni into cheese sauce.

—–

Bacon wrapped meatloaf and black truffle-saffron macaroni and cheese

Meatloaf (recipe above)
Black truffle-saffron macaroni and cheese (recipe above)
8 slices apple wood smoked bacon

Preheat oven to 375f. Lay bacon across the width of a loaf pan. The bacon should be long enough to drape over the sides of the pan while lying flat across the bottom. If this is unclear, see the picture below. Press a layer of meat into the bottom of the pan, on top of the bacon. This layer should fill exactly 1/3 of the loaf pan. Scoop some of the macaroni and cheese into the loaf pan, making sure to press out any air bubbles. This layer should also fill 1/3 of the loaf pan. Form a slab of meat in the approximate size and shape of the remaining 1/3 of the loaf pan. Transfer the slab to the loaf pan. Add or remove meat as necessary to ensure a snug fit. Fold strips of bacon back over the top of the meatloaf. Roast until internal temperature reads 160f.

Note: It may be necessary to pull the loaf out every 30 minutes or so to drain the fat. This keeps the loaf from turning into a greasy mess.


bacon recipe courtesy of: Beyond the Zero: The art and science of food, photography and web zen

1451. BACON and BURDOCK TAKIKOMI GOHAN (SEASONED RICE)

serves two


1 cup sticky rice, preferably Korean or Japanese
1.2 cup water
2 bacon strips, cut into 1/3 inch pieces
1/2 tablespoon soy sauce
10 inch burdock, thinly sliced (if thick, use less)
1 scallion, chopped
ground black pepper to taste

Heat a small skillet and fry the bacon till the excess fat seeps out but before the bacon becomes too crispy. Rinse the rice gently in cold water and place it in a small pot with 1.2 cup of cold water. Add soy sauce, fried bacon and burdock in the pot. Cook over medium to low heat until the pot starts to bubble. (The lid should start to "dance" due to the vapor pressure.) Turn the heat down to low, and cook for about 15 minutes until all the water is spent. Let the rice rest for five minutes before opening the lid. (This lets the rice absorb any excess moisture and prevents sogginess.) Mix in (or sprinkle with) the chopped scallion and ground black pepper.


bacon recipe courtesy of: Yu Kizawa, Gapers Block : Drive-Thru : Chicago Food

1450. COUSCOUS-STUFFED TOMATOES wrapped in BACON and slow-cooked in BECHAMEL SAUCE

serves 3-4


9 tomatoes
9 rashers of bacon
85 grams mature cheddar cheese
pinch of nutmeg, freshly grated
dashes of Worcestershire sauce
1 teaspoon mustard
salt, and freshly ground pepper

For the Béchamel sauce:
1/2 onions
3 cloves
600 ml milk
50 grams butter
40 grams flour
1 bay leaves
1 teaspoon English mustard
salt, and freshly ground pepper
pinch of nutmeg, freshly grated

For the couscous stuffing:
85 grams couscous
60 grams pine kernels, toasted
2 handfuls of seedless raisins,
1/2 bunch of flat leaf parsley, finely chopped
1/2 bunch of fresh mint, finely chopped
juice of 2 lemons
zest of 1 lemons, grated
8 tablespoons olive oil
pinch of ground cumin

First prepare the Béchamel sauce. Stud the onion half with the cloves. Place it in a pan with the milk and bring to a gentle simmer.

Meanwhile, in a separate, heavy-based saucepan, melt the butter gently, then slowly stir in the flour to form a paste. Cook stirring for about 1 minute over moderate heat, then slowly pour in the hot milk through a sieve, stirring constantly.

Once all the milk has been mixed in, add in the bay leaf and mustard. Season to taste with salt and freshly ground pepper and a pinch of nutmeg and simmer for 20 minutes stirring now and then.

To make the couscous stuffing, soak the couscous according to packet instructions.

In a large bowl, mix the soaked couscous with the pine nuts, raisins, parsley, mint, lemon juice and zest, olive oil and cumin. Season with salt and freshly ground pepper to taste, mixing well.

Preheat the oven to 170°C/gas 3.

Bring a saucepan of water to the boil. Add in the tomatoes and blanch for one minute. Drain, cool and peel.

While the tomatoes are cooling, gently fry the bacon on both sides in a dry non-stick frying pan.

Slice a 'lid' off each tomato (reserving the lids) and carefully scoop out the seeds. Stuff each hollowed-out tomato with a little of the couscous mixture.

Top each tomato with a tomato lid and wrap each one with a rasher of bacon, securing the bacon with a cocktail stick.

Mix the Cheddar, nutmeg, Worcestershire sauce and mustard into the béchamel sauce and check the seasoning.

Spoon just enough of the Béchamel sauce into a large ovenproof dish to cover the base. Fill the dish with the bacon-wrapped tomatoes and pour over the remaining Béchamel sauce.

Bake the tomatoes for 40 minutes.

Serve straight from the oven.


bacon recipe courtesy of: Ed Baines, Good Food Live, UK TV Food

1449. CHOUCROUTE GARNIE with BACON and SALMON

makes 4 servings


1-1/2 pounds unsweetened sauerkraut
3 tablespoons unsalted butter
2 onions, minced
2 garlic cloves, chopped
1-1/2 cups dry white wine
2 teaspoons juniper berries
1 teaspoon coriander seeds
2 bay leaves
4 slices slab bacon, each 1/4 to 1/3 inch thick
8 small to medium red bliss potatoes
1/4 cup white wine vinegar
4 fresh salmon fillets, 5 to 6 ounces each
freshly ground black pepper
3 to 4 sprigs fresh thyme
coarse sea salt

Rinse the sauerkraut thoroughly in cold water and squeeze out all the water you can with your hands.

Melt the butter in a large saucepan over medium heat, add the onions and garlic and cook, stirring occasionally, until the onions are translucent but not colored, 6 to 7 minutes. Add the sauerkraut, cover with the wine and 1 cup water and heat just to a boil.

Wrap the juniper berries, coriander seeds, and bay leaves in a cheesecloth, add this sack to the sauerkraut, lower the heat to low, cover, and simmer for 45 minutes. Bury the slab bacon under the sauerkraut, cover, and simmer for an additional 45 minutes.

Cook the potatoes in boiling salted water until soft, about 20 minutes, and then drain.

Fill the bottom of a steamer about halfway with water, add the vinegar, and heat to a boil. Season the salmon fillets with salt and pepper, place in the steamer basket, top with the fresh thyme, cover, and steam until just cooked through, 5 to 6 minutes.

To serve, spoon a mound of sauerkraut in the center of four plates, top each with a salmon fillet and a slice of slab bacon, surround with potatoes, and serve with coarse sea salt alongside.


bacon recipe courtesy of: The Bistros, Brasseries, and Wine Bars of Paris by Daniel Young. William Morrow, 2006

1448. MONDONGO (COW STOMACH) STEW with BACON, BEANS and CHORIZO

1kg mondongo
a piece of bacon (about 200 grams)
250 grams of beans
250 grams chickpeas
1 onion
2 chorizos
1/2 kg potatoes
2 carrots
1/4 liter tomato sauce
parsley
oregano
salt
oil

Wash the mondongo thoroughly and then cook it in water with salt until is tender. Once the mondongo is cooked, let it cool down and then cut it in small cubes or pieces of no more than 1 cm of width and 2 cm in length. Also, cook the beans and chickpeas until they are almost done and let it apart for later. Then you will be ready to start cooking the stew.

Put some oil in a large saucepan along with the bacon cut in small cubes and the onion and garlic in pieces. Cook until the onion starts looking white and then add the mondongo and chorizos (cut in small pieces), cooking this for a couple of minutes.

Then, add the tomato sauce, some water, salt, oregano, parsley, and carrots cut in small pieces. Cook this for about 5 minutes and then add the potatoes cut in small cubes along with the cooked beans and chickpeas. Add more water if necessary (this dish should be juicy), and cook until the potatoes are done.


bacon recipe courtesy of: UruguayanFood.com, contact@uruguayanfood.com

1447. LIVER BORDELAISE with BACON

yields eight servings


4 slices bacon, chopped
21/2 pounds beef liver
No. 2 can small white onions and liquid
1 carrot, grated
1 teaspoon salt
1/4 teaspoon pepper
dash ground allspice
2 cups red wine
1 teaspoon cornstarch
2 tablespoons chopped parsley

Heat oven to 325° F. (slow). Fry bacon bits until crisp; set aside. Cut liver in 2-inch strips and brown in bacon fat, adding drained onions when partially browned.
Transfer to a 3-quart casserole; sprinkle with carrot and seasonings and pour in wine and onion liquid. Cover and cook in 325° F. oven for 1 1/4 hours or until tender. Thicken liquid with cornstarch, mixed to a paste with 1/4 cup water, if desired. Sprinkle with bacon bits and parsley.


bacon recipe courtesy of: ifood.tv

1446. BACON, RAMPS and WALNUTS

2 slices of thick-cut bacon cut into batons
3 medium swiss chard leaves roughly chopped
10 ramps roughly chopped
small handful of crumbled walnuts

Cook the bacon in a saute pan over medium heat until a good amount of fat has rendered out and the edges start turning brown (but not crisp). Turn up the heat and add the swiss chard, tossing until wilted and the white stems turn translucent.

Add the ramps and walnuts and cook for a few more seconds until the ramps wilt and turn a vibrant green. Grind some black pepper on top and serve.


bacon recipe courtesy of: Marc Matsumoto, no recipes | Nibbledish.com

1445. CURRY BROCCOLI SOUP with BACON and TOASTED ALMONDS

makes five servings


4 slices hardwood smoked bacon
2 tablespoons olive oil
1 cup finely chopped leeks
1/2 cup finely chopped carrots
4 cups finely chopped broccoli
1 teaspoon curry powder
1/2 teaspoon dried basil
1-2 pinches cayenne pepper
3 cups chicken or vegetable stock
1 cup soy milk
salt and pepper
3 tablespoons lightly toasted slivered almonds

Heat a medium sized soup pot over medium flame. Chop the bacon into small pieces and add it to the pot. Cook, stirring often, until bacon is browned. Use a slotted spoon to transfer bacon bits to paper towels to drain. Discard all but 1 tablespoon of the bacon fat in the pot.

Add olive oil to the pot and heat briefly. Stir in leeks and carrots; cook, stirring often, until vegetables soften. Stir in broccoli, curry powder, basil, and cayenne; continue cooking a few minutes longer, stirring occasionally.

Add chicken or vegetable stock and bring mixture to simmer. Cook soup until broccoli is tender, 10-15 minutes. Stir in the bacon and soy milk, season to taste with salt, and heat through. Serve each bowl with a sprinkling of slivered almonds.


bacon recipe courtesy of: Organic Valley Family of Farms, CROPP Cooperative, One Organic Way, LaFarge, Wisconsin 54639

1444. CELERY with BACON, BRANDY and TOMATOES

yields six servings


1/4 cup vegetable oil
one 2-pound bunch of celery, ribs peeled and cut into 2-inch lengths on the diagonal, leaves reserved
salt
4 ounces thickly sliced bacon, cut into 1-inch pieces
1 cup canned peeled Italian tomatoes, drained and chopped
3 tablespoons brandy
freshly ground pepper

In a medium skillet, heat the oil until shimmering. Add the celery leaves and fry over moderate heat until crisp, about 2 minutes. Transfer the leaves to a plate and sprinkle with salt.

In a large enameled cast-iron casserole, cook the bacon over low heat, stirring a few times, until the fat has rendered, about 6 minutes. Add the celery and stir to coat it with the bacon fat. Add the tomatoes and brandy, cover and cook until the celery is barely tender, about 10 minutes. Uncover and cook until the sauce thickens slightly, about 3 minutes. Season the celery with salt and pepper and transfer to a serving bowl. Top with the fried celery leaves and serve.


bacon recipe courtesy of: Marcia Kiesel, "Winning Sides | Vegetable Dishes," Food & Wine, December 2000

1443. STUFFED TURKEY DRUMSTICKS with BACON, BRANDY and THYME

yields 6 servings


6 turkey drumsticks (about 12 oz. each)
2 cups coarsely-ground pork
6 strips bacon, finely chopped
1 1/2 teaspoon dried thyme
3/4 teaspoon garlic, finely minced
1 1/2 cup fresh bread crumbs
3 eggs, beaten well
1 tablespoon brandy
3/4 teaspoon salt
3/4 teaspoon freshly-ground black pepper
1 pinch ground allspice, or to taste
2 cups brown veal or beef stock
4 tablespoon unsalted butter chilled, plus extra butter for basting
finely-chopped parsley for garnish

Preheat oven to 375 degrees.

Bone drumsticks completely, or ask your butcher to bone them for you. Remove all bones, cartilage and tendons, but be sure to keep skin intact. Season inside and out with salt and pepper. In a mixing bowl combine next 10 ingredients. Mix thoroughly. Divide stuffing among drumsticks, stuffing each drumstick evenly under skin. Place in a roasting pan, skin side up. Roast for 30 minutes, basting once after 15 minutes with softened butter, or until skin is golden brown and puffy. Remove drumsticks to a warm platter, cover and keep warm while preparing sauce.

Place roasting pan over high heat. Add stock and deglaze, scraping up browned bits and incorporating them into sauce. Boil until half of liquid evaporates. Whisk in butter, 1 tablespoon at a time, until incorporated and sauce is lightly thickened.

Serve turkey on warm dinner plates, surrounded with sauce and sprinkled with parsley.


bacon recipe courtesy of: Food Down Under Recipe Database

1442. MUSHROOM RISOTTO with BACON and SMOKED GOUDA

2 slices bacon
1 tablespoon extra-virgin olive oil
1 small onion, diced
3-4 cloves garlic, minced
2 cups assorted mushrooms, chopped
1 cup arborio rice
1/3 cup dry white wine
4 cups low sodium chicken broth
salt and pepper
approximately 1/2 cup shredded smoked Gouda cheese

Heat a large sauce/saute pan. Add bacon and cook until crisp. Remove bacon from pan and remove all but 1 tbsp of the grease. Add 1 tablespoon extra-virgin olive oil to the pan. Add onions and garlic, saute for 1 min. Add mushrooms, saute 1 min. Add rice and stir to coat. Add the rest of the white wine and stir until absorbed. Add warm broth, 1-2 ladles at a time, stirring until absorbed. Continue adding broth until the rice is tender, but not mushy. This process of adding the broth takes me anywhere from 17-25 minutes. Season with salt and pepper if desired. Add cheese and stir. Serve immediately.


bacon recipe courtesy of: Mary Ellen, Mary Ellen's Cooking Creations, Pennsylvania

1441. BRUSSELS SPROUT, BEEMSTER and BACON GRATIN

makes 4 servings


1 pound brussels sprouts
2 1/2 cups whole milk
3 tablespoons butter
1 scant cup small-diced onion (about 1 small onion)
2 garlic cloves, sliced
2 tablespoons all-purpose flour
4 ounces bacon, roughly chopped
6 ounces (about 1 1/2 cups) Beemster, grated
4 ounces (about 1 cup) Gouda, grated
Freshly grated nutmeg
Coarse salt
Freshly ground black pepper

Preheat the oven to 375°F. Trim the stem end of each sprout and cut in half.

Put the milk in a medium saucepan over medium-high heat and bring to a simmer. Add the Brussels sprouts to the milk and simmer for 10 minutes, until they are tender but not at all mushy.

While the sprouts simmer, melt 2 tablespoons of the butter in a large sauté pan over medium heat. Add the onions and sweat them for 2 to 3 minutes. Add the garlic, sauté about 30 seconds.

Stir in the last tablespoon of butter. Once it melts into the onions and garlic, sprinkle the flour in and whisk well to eliminate lumps.

Strain the sprouts from the hot milk and set them aside. Slowly whisk the hot milk into the ingredients in the sauté pan. Continue whisking until all the milk is incorporated, lump-free. Stir in the bacon, all but 1/2 cup of the Beemster, and the Gouda. When the cheese has melted into the sauce, add the Brussels sprouts. Season the sauce with nutmeg, salt and pepper to taste.

Pour the mixture into a baking dish or divide between medium ramekins (about 6 ounces). Sprinkle the reserved cheese across the top. Transfer the gratin to the oven and bake for 15 minutes. Broil for 5 minutes to brown the top before serving.


bacon recipe courtesy of: Serious Eats: A Food Blog and Community

1440. FUSILLI with SWISS CHARD, GARBANZO BEANS and BACON

yields four main-dish servings


12 ounces whole wheat fusilli or rotini pasta
1 bunch (1-pound) Swiss chard, tough ends trimmed
1 slice bacon, cut into 1/2-inch-wide strips
1 clove garlic, crushed with press
1/4 teaspoon crushed red pepper
1 can (15- to 19-ounce) garbanzo beans, rinsed and drained
2 tablespoons fresh lemon juice
1/2 teaspoon salt

Heat large covered saucepot of water to boiling on high. Add pasta and cook as label directs.

Meanwhile, cut ribs and stems from Swiss chard leaves. Cut ribs and stems into 1-inch pieces; cut leaves into 2-inch pieces. Rinse Swiss chard in large bowl of cold water; swish to remove any dirt. Transfer chard to colander. Do not spin dry.

In 12-inch nonstick skillet, cook bacon on medium-high until browned, tossing occasionally. With slotted spoon, transfer bacon to paper towels to drain. Reduce heat to medium. To bacon fat in skillet, add garlic and crushed red pepper; cook 30 seconds, stirring. Add Swiss chard, beans, and 1/2 teaspoon salt. Cover and cook 2 minutes or until chard begins to wilt. Uncover and cook 5 minutes longer or until stems are tender-crisp.

Drain pasta, reserving 1/4 cup cooking water. Return pasta to saucepot. Stir in Swiss chard mixture and lemon juice until combined. If mixture seems dry, add reserved pasta cooking water.


bacon recipe courtesy of: Good Housekeeping

1439. SEARED SEA SCALLOPS wrapped in BACON with CELERY ROOT PUREE

serves four


12 large fresh sea scallops (12 to 14 ounces total), small tough muscles removed
6 thin or regular smoked bacon slices (2 1/2 to 3 1/2 ounces uncooked), cut crosswise in half
1 large celery root (about 1 pound), peeled and cut into small chunks
about 1 cup heavy (whipping) cream, heated
coarse (kosher) salt and freshly ground pepper
pinch of nutmeg
1 cup vegetable broth
juice of 1 lemon
3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces
5 tablespoons olive oil
1/4 cup nonpareil capers
all-purpose flour for dredging
1/2 bunch fresh flat-leaf parsley, leaves picked and finely chopped

Wrap each scallop in a piece of bacon one and a half wraps, from bottom to top to bottom, trimming off any excess. It is not necessary to secure the bacon with toothpicks. Set aside in a pan, cover loosely with plastic wrap, and chill while preparing the celery root.

In a saucepan, cover the celery root with water. Bring to a simmer over medium-high heat and cook until tender, about 20 minutes. Drain off the water and return the pan with the celery root to medium heat. Continue to briefly cook the celery root, stirring constantly with a wooden spoon, until all the water has evaporated.

While the celery root is still hot, run it through a food mill, ricer, or food processor. Add enough hot cream to reach a creamy consistency. Season with salt, pepper, and nutmeg to taste. To keep the purée warm, spoon it into the top pan of a double boiler over simmering water.

Meanwhile, in a saucepan, bring the vegetable broth to a simmer over medium-high heat. Add the lemon juice and whisk in the butter. When the butter is blended, bring the sauce just to a boil. Remove from heat, and adjust the seasonings with salt and pepper. Cover to keep warm and set aside.

In a sauté pan, heat 2 tablespoons of the olive oil over medium-high heat. Quickly dredge the capers in flour, shaking off any excess. Fry the capers until lightly browned and crispy, about 1 minute. Using a slotted spoon, transfer to a paper towel to drain.

In the same sauté pan, heat the remaining 3 tablespoons olive oil. Season the scallops with salt and pepper. Using tongs, sear the scallops on all sides, starting with the bottom, until the bacon is golden brown and crisp, about 4 minutes.

To serve, spoon the celery root purée in the middle of 4 plates, dividing equally. Place 3 scallops on each plate. Spoon a little sauce around the scallops. Garnish with chopped parsley and fried capers and serve immediately.


bacon recipe courtesy of: Everything Tastes Better with Bacon by Sara Perry. San Francisco: Chronicle Books, 2002, pp. 99-100

1438. ROASTED WHOLE GROUPER with GARLIC, POTATOES and BACON

makes four servings

8 bacon strips
2 3-pound whole groupers, cleaned, heads on
6 garlic cloves, sliced thinly
8 fresh thyme sprigs
8 small unpeeled new potatoes, washed
12 pearl onions, peeled
1/2 cup water

Preheat oven to 425°. Wrap 4 strips of bacon around the fleshiest part of each fish, 1/2 inch apart. Tuck the garlic and thyme evenly under the bacon slices. If necessary, secure the bacon with wooden toothpicks previously soaked in water (about 30 minutes) to prevent their burning. Place fish in a baking pan. Surround with the potatoes and onions and add the water. Roast the fish about 28 minutes. Turn, using 2 spatulas, being careful not to tear the skin, and roast for 2 minutes more. The fish is done when a metal skewer inserted into the thickest part of the flesh comes out warm to the touch. If necessary, add more water to the baking pan if it becomes dry before the fish is cooked. Transfer the fish to a serving platter and surround with the vegetables. Spoon the pan juices over all and serve.


bacon recipe courtesy of: Coastal Living, July 1997

1437. KALE, PINE NUT and BACON PENNE

serves three


3/4 lb. penne or other pasta
1/4 cup pine nuts
3 strips bacon
1 cup chicken stock
2 cloves garlic, minced
about 3/4 of a bunch of kale, stemmed and chopped up into small pieces
pecorino, romano, or parmesan for the top
salt and pepper, to taste
splash of olive oil

Start boiling the water for the pasta, then cook the pasta. The rest of the meal will be ready just about when the pasta is done cooking. Heat a large skillet for a minute over medium to medium-low heat. When it’s evenly hot, toss the pine nuts in, swishing them around in the pan until they are semi-evenly toasted. Set aside. Turn the skillet up to medium. Cook the bacon evenly until done. Remove, chop into small pieces, and set aside. Splash some water into the skillet to get all the bacon drippings. Then add the stock and bring to a simmer. Add the chopped garlic and cook for a minute or so. Put the kale in the skillet, stirring to help it wilt evenly. Add salt and pepper to taste, and add more stock or water if necessary. You want a little bit of liquid to stay with the kale. When the kale is evenly wilted, add the chopped-up bacon and pine nuts and cook until heated through. Drain the cooked pasta and put individual servings on plates. Spoon the kale mixture on top. Drizzle with olive oil, then grate the cheese on top. Add more pepper if you like.


bacon recipe courtesy of: Seamripper

1436. SPICED CELERY ROOT SOUP with BACON and HONEY

1/2 teaspoon whole coriander
1/4 teaspoon whole cumin
1/4 teaspoon whole fennel
1/2 teaspoon whole black pepper
Seeds from three cardamom pods
1/4 teaspoon cinnamon
1/4 teaspoon cayenne
A pinch of ground clove
2 tablespoons butter
1 tablespoon olive oil
1 medium yellow onion, sliced
1 clove garlic, finely chopped
1/4 cup organic flour
4 cups home-made chicken broth
1 1/2 pounds celery root, trimmed and cut into 1-inch pieces (save the stems and leaves if attached)
1/2-3/4 pound potatoes (about 2 small or 1 medium) peeled and cut into 1-inch pieces
1/4 cup chopped celery stems and leaves
1 cup organic milk
Salt and freshly ground pepper to taste
Crisp-fried, diced, organic bacon
Local, organic, raw honey

In a small, dry skillet, toast the whole spices until fragrant, watching closely so they do not burn. Cool spices and grind with a mortar and pestle or in an electric coffee or spice grinder. Add the ground cinnamon, cayenne and clove. Set aside.

In a soup pot, over medium high heat, warm the butter and olive oil. Add the onion and garlic and cook, stirring, until vegetables are soft and fragrant. Add the flour and cook, stirring, until the flour begins to develop a toasty aroma (about 3-4 minutes). Add the broth, celery root, potatoes and celery stems and leaves. Bring to a boil, lower heat and simmer until vegetables are tender (about 45 minutes).

Cool the soup, puree until smooth in a blender of food processor. Return to the pot and add milk. Heat and add salt and pepper to taste.

Garnish each serving with bacon and a drizzle of honey.


bacon recipe courtesy of: Vanessa Barrington, EcoSalon, 2171 East Francisco Boulevard, Suite I, San Rafael, California 94901

1435. BACON TUNA MELT PANINI

serves two


1 6-ounce can albacore tuna in water, drained
1/2 rib celery, minced
1-2 tablespoons mayonnaise, plus more for spreading on bread
Salt and pepper to taste
4 slices country-style bread (I used a homemade batard)
4 slices fully cooked bacon
1 tomato, sliced thinly
2-4 slices mozzarella cheese (cheddar or swiss would also be nice)

Preheat the panini grill to 375 degrees. In a small bowl, combine albacore, celery, mayonnaise salt and pepper to make tuna salad. Spread a thin layer of mayonnaise on each slice of bread. Assemble each sandwich with bacon, tuna salad, tomatoes and cheese between two slices of bread. Grill panini for 6-7 minutes (if you’re using sliced bread, you might want to brush a little melted butter or olive oil on the outside for extra crispness and flavor) until the cheese is melted and bread is toasted. Serve immediately and enjoy!


bacon recipe courtesy of: "Panini" Kathy, Panini Happy, San Diego, California

1434. ROAST SQUAB with BACON and GRAPES

yields eight servings


1 stick unsalted butter, softened
2 tablespoons juniper berries, crushed
salt and freshly ground pepper
vegetable oil, for frying
8 squabs
8 slices of bacon, halved
3 cups red or green seedless grapes

Preheat the oven to 450°. In a small bowl, blend the butter with the juniper and season with salt and pepper.

In a large skillet, heat 1/4 inch of vegetable oil until shimmering. Season the squabs with salt and pepper. Add 4 of the squabs to the skillet, breast side down, and cook over moderately high heat, turning a few times, until richly browned all over, about 12 minutes. Repeat with the remaining squab, adding more oil to the skillet as needed.

Arrange the squabs breast side up on a large, rimmed baking sheet. Rub the squab cavities with the juniper butter. Arrange two bacon halves on each squab breast in a single layer. Scatter the grapes around the squab and roast in the upper third of the oven for about 15 minutes, until an instant-read thermometer inserted in the thickest part of the legs registers 125° for medium-rare meat. Transfer the squab to a carving board and let rest for about 5 minutes.

Using a large knife, cut each squab in half, cutting through the breast bone. Transfer the squabs to plates. Spoon the grapes and roasting juices on top and serve.


bacon recipe courtesy of: Florence Daniel Marzotto, Food & Wine

1433. CHICKEN MARSALA with BACON

olive oil
4 thin chicken breast cutlets
2 ounces low salt bacon, cut into 1/4-inch pieces
1/2 cup all-purpose flour
coarse salt
freshly ground pepper
1/2 cup dry Marsala wine
2 to 4 tablespoons heavy cream
minced fresh flat-leaf parsley

Coat a large skillet lightly with olive oil and set over medium-high heat. Add bacon and cook just until crisp and lightly browned. Remove with a slotted spoon; set aside. Leave fat in pan.

Put flour on a plate. Pat cutlets dry. Season lightly with salt and pepper, then dredge in flour.

Heat pan with bacon fat over medium-high heat. Add a touch more olive oil if necessary to make approximately 2 tablespoons. When fat is hot, shake excess flour off cutlets and place in pan. Saute, turning once until browned on both sides. Thin cutlets should only take a few minutes per side. Remove cutlets. Pour excess fat from pan. With pan over medium-high heat, add the Marsala and scrape up the browned bits from the bottom of the pan. Cook Marsala until it is reduced by one quarter.

Stir in cream and simmer until you get a nicely thickened sauce. Return the chicken and bacon to the pan and turn the cutlets to coat and reheat for a minute. Serve with the sauce over the top, with a sprinkling of parsley.


bacon recipe courtesy of: Buca di Beppo, 11200 West 87th Street, Lenexa, Kansas 66214, (913) 894-8259

1432. APPLE and BACON BRUNCH PANCAKES

serves four


1/2 pound bacon, cooked crisp and chopped
1 1/2 cups all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon ground cinnamon
pinch of ground nutmeg
2 large eggs
1/2 cup milk
2 tablespoons apple butter, plus extra for serving
2 Granny Smith apples, peeled and coarsely grated
4 tablespoons (1/2 stick) butter, melted
maple syrup

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

Heat a griddle or large heavy skillet over moderately high heat until it's hot; Spray with non stick spray or brush with vegetable oil. Drop the batter by 1/4-cup measures onto the griddle; cook until bubbles appear on surface and edges begin to brown, about 2 minutes. Turn with a spatula; cook until golden, about 1 minute more. Transfer pancakes to a platter, keep warm in a low oven. Continue process until all pancakes have been cooked.

Serve hot with warm apple butter and maple syrup.


bacon recipe courtesy of: Paula Deen, Smithfield

1431. CHERVIL-STUFFED ROAST CHICKEN SALAD with SHAVED TURNIPS, BACON and CIDER VINAIGRETTE

serves four


For the cider vinaigrette
2 tablespoons sugar
8¾ fl oz good-quality cider
2 tablespoons cider vinegar
4 fl oz cold-pressed rapeseed oil or extra virgin olive oil
½ teaspoon mustard
2 cloves garlic, crushed
salt and freshly ground black pepper

For the lardons
3 rashers bacon, sliced into lardons

For the herb butter
2¼ oz butter
small bunch fresh chervil, roughly chopped
small bunch fresh chives, roughly chopped
salt and freshly ground black pepper

For the chicken
1 medium chicken, cut in half down the middle
2¼ fl oz chicken stock

To serve
4 baby turnips, shaved into strips with a vegetable peeler
crisp leaves such as Little Gem, chicory and watercress
handful fresh parsley leaves
fresh chives and chervil, chopped, to serve


For the cider vinaigrette, place the sugar in a frying pan and cook over a medium heat until caramelised. Add the cider and cook until reduced and sticky. Remove from the heat. Whisk the cider vinegar, oil, mustard and garlic into the cider reduction. Season with salt and freshly ground black pepper. Set aside to cool.

For the lardons, fry the bacon in a hot frying pan until crisp. Drain away the fat and set the bacon aside.

For the herb butter, place the butter in a food processor and pulse to soften. Add the chervil and chives and season with salt and freshly ground black pepper. Pulse until well mixed.

For the chicken, loosen skin of the chicken halves, and stuff the herb butter under the skin. Chill in the fridge until needed.

Preheat the oven to 190C/370F/Gas 5. Heat an oven-proof frying pan, without oil, and dry fry the chicken halves, skin-side down, until crisp. Turn the chicken halves over and transfer the pan to the oven for 20-25 minutes, or until the chicken is cooked through - the juices will run clear when the chicken is pierced with a skewer at the thickest point. Remove the cooked chicken from the oven and pour off the excess fat. Set the chicken halves aside to rest. Deglaze pan with the chicken stock and cook to reduce the liquid.

To serve, toss the shaved turnips, crisp leaves, parsley leaves and lardons with the cider vinaigrette. Cut the chicken into serving pieces and add to the salad. Arrange the salad on a plate, pour over the pan juices and sprinkle with some chopped chives and chervil. Serve.


bacon recipe courtesy of: Oliver Rowe, Saturday Kitchen, BBC Food

1430. CREAMED CORN and BACON QUICHETTES

makes 30


3½ sheets ready-rolled puff pastry, partially thawed
250 grams bacon, chopped
3 green onions, thinly sliced
420 gram can creamed corn
2 eggs
2/3 cup cream

Preheat oven to 200 degrees C. Use a 7cm (diameter) round cutter to cut 30 rounds from pastry. Line a 12 x 1½ tablespoons capacity patty pan with 12 pastry rounds. Place bacon into a non-stick frying pan over medium-high heat. Cook, stirring often, for 5 minutes or until light golden. Add green onions. Set aside to cool. Combine creamed corn, eggs, cream, and salt and pepper in a jug. Whisk with a fork until well combined. Spoon a little bacon mixture into base of each pastry case. Carefully pour corn mixture into cases to 3/4s full. Bake for 18 to 20 minutes or until golden and puffed. Repeat with remaining pastry and fillings to make 30 quichettes. Serve warm or cold.


courtesy of: The Smith Family, Brisbane, Australia

1429. TOMATO, BACON, AVOCADO with ARUGULA PESTO TEA SANDWICH

makes 16 finger sandwiches


8 slices of rustic bread
1 pound of bacon (about 24 slices), cooked
1 ripe firm-ripe avocado
1 teaspoon of fresh lemon juice
2 medium size tomatoes, halved and sliced thin
6 tablespoons (1/4 stick) of unsalted butter, room temperature
1 bunch of arugula, cleaned and trimmed
garlic clove
3 tablespoons of finely grated parmesan cheese
1 tablespoon of pine nuts
salt and pepper to taste

Cook bacon in a 12-inch heavy skillet over moderate heat, turning occasionally, until crisp. Using tongs, transfer bacon to paper towels to drain.

To make the pesto butter: Combine butter, arugula, garlic, Parmesan and pine nuts in the bowl of a food processor fitted with a metal blade. Process until blended. Set aside. Salt and pepper to taste.

Halve, pit, and peel avocado, then slice lengthwise. Gently toss slices with lemon juice.

Spread a thin layer of pesto across each slice of bread. Layer with tomato, bacon and avocado and top with a slice of bread with pesto. Cover with damp paper towels until ready to serve.

Trim crusts off edges of sandwiches and cut into halves, quarters, or triangles.


courtesy of: Laura Klein, Publisher, Organic Authority

1428. SMOKED BACON and DOLCELATTE RISOTTO

serves four


25 grams butter
1 small onion, finely chopped
1 large garlic clove, finely chopped
200 grams smoked streaky bacon, cut widthways into strips
300 grams risotto rice
750 ml hot chicken stock
2 tablespoons chopped fresh parsley
150 grams dolcelatte
salt & freshly ground black pepper

Heat the butter in a saute pan and cook the onion, garlic and bacon for 5 minutes until softened and golden. Stir in the rice and cook for 1 minute. Gradually stir in the stock, cooking for about 20 minutes until the grains are tender and all the liquid has been absorbed. Stir in the parsley and season with a tiny pinch of salt and some black pepper. Roughly dice the cheese and stir into the risotto. Quickly divide the risotto into 4 bowl, before the cheese has completely melted, and finish with a good grind of black pepper.


courtesy of: Lene, Recipezaar, April 4, 2005

1427. GNOCCHI with BACON, BLUE CHEESE and MASCARPONE

serves four


400 grams packet potato gnocchi
5 spring onions
100 grams medium-flavoured soft blue cheese, such as dolcelatte
250 grams tub mascarpone
225 grams bag washed baby spinach
50 grams pack cooked thin and crispy smoked streaky bacon
green salad and crusty bread, to serve

Put a pan of salted water on to boil for the gnocchi. Meanwhile, slice the spring onions and blue cheese. Spoon the mascarpone into a large deep frying pan. Add the blue cheese and spring onions and leave to melt over a medium heat.

Stir the mascarpone mixture. Tip the gnocchi into the boiling water and cook for about 3 minutes, until they rise to the surface.

Add the spinach in large handfuls to the cheese mixture and stir until just wilted. Crumble in half the bacon. Skim the gnocchi from the pan with a draining spoon, stir into the cheese mixture, then crumble over the remaining bacon. Serve with salad and crusty bread.


courtesy of: Sara Buenfeld, Good Food magazine, March 2002

1426. BACON-GRILLED RED SNAPPER FILLETS

makes four


4 red snapper fillets (6-8 ounces and 1-inch thick each)
1 pound sliced bacon
1 large Vidalia (or other sweet onion), sliced into rings
1 dash soy sauce

Preheat an outdoor grill to medium-high heat. Open fish basket and line one side with strips of bacon, leaving a 1/2 inch space between slices. Cover the layer of bacon with a layer of onion rings. Place the red snapper fillets on top of the onion. Cover red snapper fillets with more onion, then strips of bacon over the onion. Close the basket, and lightly sprinkle with soy sauce. Place the basket on the hot grill, and cook for 5-7 minutes per side, or until the bacon is just cooked through. Remove from grill and open the basket. Place a similarly-sized plate upside down onto the food, and flip the basket and plate over so that the food is on top of the plate. Lift off the basket, and serve.


courtesy of: All Fish Seafood Recipes

1425. BELGIUM BRAISED RABBIT, PRUNES and BACON in BEER

makes 6 servings


1 pound pitted prunes
¼ pound slab bacon (rind removed), cut into pieces
5 tablespoons all-purpose flour
salt and freshly ground black pepper to taste
two frozen and thawed 2½-pound rabbits, disjointed
4 medium onions, chopped
2 carrots, scraped and chopped
2 garlic cloves, minced
Two 12-ounce bottles dark beer or ale
2 tablespoons cider vinegar
¼ teaspoon dried thyme, crumbled
2 bay leaves
2 whole cloves

Place the prunes in a bowl with just enough warm water to cover and let soak for 1 hour.

In a large, heavy pot, fry the bacon over moderate heat till most of the fat is rendered and drain on paper towels. On a plate, mix together 3 tablespoons of the flour and the salt and pepper and dredge the rabbit pieces in the mixture, tapping off excess flour. In batches, brown the rabbit on all sides in the bacon fat and transfer the pieces to a plate.

Add the onions, carrots, and garlic to the pot and stir till softened, about 5 minutes. Return the rabbit to the pot, sprinkle the remaining 2 tablespoons of flour over the top, and cook about 5 minutes longer, turning the pieces. Gradually add the beer, allowing the sauce to thicken slightly before adding more. Add the vinegar, thyme, bay leaves, and cloves, reduce the heat to low, cover, and simmer for 45 minutes. Add the prunes and bacon, cover, and simmer till the rabbit is very tender, about 30 minutes. Remove the bay leaves and serve the rabbit hot.


courtesy of: The Bacon Cookbook: More than 150 Recipes from Around the World for Everyone's Favorite Food by James Villas. Wiley, 2007

1424. CREAMY GRITS with ROSEMARY BACON

makes 4 servings


1 tablespoon rosemary leaves
8 thick-cut bacon slices
2 1/2 cups water
1 1/2 cups whole milk
1 tablespoon unsalted butter
1 cup quick-cooking grits
1/4 cup grated Parmigiano-Reggiano

Preheat oven to 450°F with rack in middle.

Sprinkle rosemary over bacon in a 4-sided sheet pan. Roast, turning once, until bacon is golden, 12 to 14 minutes. Drain on paper towels.

Meanwhile, bring water, milk, butter, a rounded 1/4 teaspoon salt, and 1/8 teaspoon pepper to a simmer in a heavy medium saucepan. Add grits in a slow stream, whisking constantly. Simmer over medium-low heat, covered, stirring often, until grits are tender and creamy, 10 to 12 minutes. Remove from heat and stir in cheese. Serve grits with bacon.


courtesy of: Paul Grimes, Gourmet, April 2009

1423. PICANTE PINTO BEANS with BACON

serves six


1 cup picante sauce
1/4 cup ketchup OR barbecue sauce
1/4 cup packed brown sugar
1 teaspoon ground cumin
4 slices bacon, cooked and crumbled
2 cans (about 15 ounces each) pinto beans, rinsed and drained
sliced jalapeño pepper

Heat the picante sauce, ketchup, brown sugar, cumin, bacon and beans in a 2-quart saucepan over medium heat until the mixture is hot and bubbling. Garnish with the jalapeño pepper.


courtesy of: Campbell's Kitchen, Campbell Soup Company, 1 Campbell Place, Camden, New Jersey 08103-1701

1422. BACON-WRAPPED OYSTERS with WASABI CREAM

serves sixteen


1 cup creme fraiche
2 tablespoons wasabi powder
juice of half a lemon
salt to taste
peanut or vegetable oil
1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon plus 1 teaspoon creole seasoning
2 eggs, lightly beaten
1 pint fresh shucked oysters
8 slices bacon, cut in half lengthwise

Mix creme fraiche, wasabi powder, lemon juice and salt. (Can be made the day before.)
Heat 2 to 3 inches of vegetable oil to 350 degrees in deep fryer or large stockpot. On a plate, combine flour, salt, pepper and 1 tablespoon creole seasoning. On a separate plate or shallow bowl, whisk eggs with 1 teaspoon creole seasoning and 1 tablespoon water.

Take an oyster and dip first in egg, then flour mixture and wrap in bacon half. Secure with a toothpick. Repeat until all oysters are wrapped.

Place oysters carefully in hot oil. Fry in two batches for about 1 to 2 minutes or until the bacon is crisp. Drain on paper towels. Make sure temperature returns to 350 degrees before frying the second batch. Place fried oysters on a platter and drizzle with wasabi cream.


courtesy of: Evening Edge, Atlanta Journal-Constitution, 72 Marietta Street Northwest, Atlanta, Georgia, 30303

1421. BACON CRUNCH SHRIMP ROLL

6 sheets nori
3 cups sumeshi
12 pieces tempura shrimp
1 small avocado
6 sticks green onion
6 slices bacon

Cook sushi rice. Bake tempura shrimp as directed on the package. Cut tails off the tempura shrimp. Slice tempura shrimp in half lengthwise, set aside. Cut the avocado in half, discarding the pit. Cut off the hard skin and discard. Slice the avocado into thin sticks. Wash the green onion, cut the long green stalks off of the white bulb-like things. Discard the white bulbs. Fry the bacon until it is of desired crispyness. Roll the sushi, using 2 pieces of tempura shrimp, avocado, a green onion stalk, and a slice of bacon as your fillings. Enjoy!


courtesy of: Allison Day, Sushi Day, southern California

1420. BACON PRIMAVERA on LINGUINE

serves 4-6


16-oz. package bacon
4 ounces linguine, uncooked
1 clove garlic, crushed
2 tablespoons extra virgin olive oil
3 cups milk, or half-and-half
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried oregano
1/8 teaspoon freshly ground black pepper, freshly ground
1 (16-oz.) pkg. frozen Italian-style vegetables
1/2 cup grated Parmesan cheese

Cook bacon according to package directions. Crumble and set aside. Cook pasta according to package directions. In large saucepan, saute garlic in olive oil. Add milk or half-and-half, basil, oregano and pepper. Heat to boiling; reduce heat and simmer, stirring occasionally, until liquid is reduced by one-third. Stir in vegetables. Return to a simmer and cook 10 minutes. Add drained pasta and 1/4 cup Parmesan cheese; toss to coat pasta with sauce. Transfer to serving container. Sprinkle with crumbled bacon and remaining Parmesan cheese.


courtesy of: Farmland Foods, P.O. Box 20121, Kansas City, Missouri 64195-0121

1419. PENNE with WHITE BEANS, SCAMPI and CRISPY BACON

yields 4-6 servings


1 box penne
1 cup (4 ounces) bacon, diced
1/4 cup extra virgin olive oil
4 leaves sage
8 ounces fresh scampi
salt, to taste
freshly ground black pepper, to taste
1 can (19 ounces) cannellini white beans, drained
2 medium tomatoes on the vine, peeled, seeded and diced

Heat bacon in a small skillet until brown and crispy. Drain and set aside. Heat olive oil in a large skillet. Add sage leaves and shrimp. Season with salt and pepper. Add beans and tomatoes to skillet. Cook over medium heat until shrimp are cooked through. Discard sage and set skillet aside. Cook pasta according to package directions. Drain. Add pasta to sauce mixture. Mix well and top with crispy bacon.


courtesy of: Barilla America, Barilla Pasta

1418. BACON-WRAPPED MOZZARELLA with FIG JAM

serves four


14oz buffalo mozzarella
2 tablespoons chopped thyme
salt and freshly ground black pepper
8 slices bacon
8 cocktail sticks, to secure cheese and meat
2 tablespoons oil, for frying

For the fig jam
1 teaspoons vegetable oil
1 onion, finely sliced
7 oz. fresh figs, stalks removed and quartered
3½ oz. clear honey
2½ fl oz. red wine vinegar
1 tablespoons orange blossom water, optional
4 thick slices toasted walnut bread, to serve

Cut the cheese into four even pieces. Roll in the thyme and season with salt and freshly ground black pepper. Roll each piece of cheese in two slices of bacon and secure with a cocktail stick. Heat the oil in a frying pan and fry on all sides on a medium heat for 4-5 minutes.

For the fig jam, heat the oil in a pan and sauté the onion for 4-5 minutes until soft. Add the figs, honey and vinegar and slowly bring to the boil. Reduce the heat and simmer for five minutes. Add the orange water, if using.

To serve, place each cheese parcel onto a thick slice of toasted walnut bread and drizzle the fig jam on top.


courtesy of: Simon Rimmer, Something for the Weekend, BBC Food

1417. BACON, EGG, SPINACH and PESTO PIZZA

1 ball pizza dough (about 1 lb)
3 strips good-quality bacon
4 ounces fresh mozzarella, torn into pieces
grated parmigiano-reggiano cheese
2 eggs
spinach pesto (recipe below)
olive oil

Preheat the oven to 500 degrees, preferably with a baking stone inside. Stretch out your ball of pizza dough and lay it out on a pizza peel or baking sheet that’s been generously dusted with cornmeal. Use a pastry brush (or just dab it with your fingers) to lightly coat just the outer edge of the pizza crust with olive oil.

Dice two strips of the bacon, and leave one whole. Spread a few spoonfuls of the spinach pesto over the crust, and top with a handful of grated parmigiano-reggiano cheese and the fresh mozzarella. Scatter the diced bacon over the cheese, then lay the third strip of bacon down so it looks like a smile. Finally, crack two eggs onto the top of the pizza where the “eyes” would be, being careful not to crack the yolks.

Bake the pizza until the cheese is melted, the eggs are softly set, and the crust is browned, about 8 minutes.


Spinach Pesto (makes enough for a pizza plus a good amount leftover for another use)

2 cups lightly packed baby spinach leaves
1 small garlic clove
1/2 cup grated parmigiano-reggiano cheese
1/2 cup (or more) extra-virgin olive oil

Place the spinach, garlic, and grated cheese in the bowl of a food processor or blender. Blitz until pureed, then while the motor is running, drizzle in 1/2 cup olive oil. If you like your pesto runnier, continue adding a bit more olive oil until you have the consistency you like. Season with salt and pepper.

Spoon onto a pizza, over pasta, onto fish, over chicken, etc.


courtesy of: Eggs on Sunday

1416. PEARL BARLEY with BROWN ALE, CARAMELIZED BRUSSEL SPROUTS, SMOKED BACON and ROASTED CHESTNUTS

1¼ cups pearl barley
1½ cups brown ale
1¼ cups chicken stock or water
½lb chestnuts (directions follow)
1/3 lb smoked bacon, ¼ inch pieces
1 small onion, diced
2 cups brussel sprouts, outside leaves trimmed away and quartered
salt and pepper

In a medium size pot cover barley with 1¼ cups of beer (reserve ¼ cup) and water and season with salt and pepper. Bring to a boil, reduce to a simmer and cover with a lid. Cook on low until all liquid has been absorbed, approximately 15 minutes.

In a frying pan, cook bacon on medium heat until fat has rendered and bacon is crispy. Using a slotted spoon, transfer bacon to a plate covered with paper towel and remove all but 1 tsp of bacon fat from the pan. Add onions and sauté on medium heat until slightly brown. Add brussel sprouts, season with salt and pepper and roast in the pan on medium low heat until sprouts are tender and slightly caramelized, approximately ten minutes. Add remaining beer and cook for three minutes then add bacon and chestnuts and toss until thoroughly mixed.

To serve, spoon barley into a serving dish and top with brussel sprout mixture.


Chestnut directions: Preheat oven to 450 degrees and place one cookie tray inside. Using a sharp knife, score an "X" in the round end of the chestnut, making sure to go through both the shell and husk. Place chestnuts in boiling water for 2 minutes. Remove from water and immediately place on hot tray that is in the oven. Roast chestnuts for four minutes. Remove chestnuts from the oven and allow to cool slightly. Peel chestnuts and discard shell and husk. Serve with pearl barley and brussel sprout dish.


courtesy of: Ontario Craft Brewers, 1-75 Horner Avenue, Toronto Ontario M8Z 4X5, 416-494-2766 | Chef Ezra Title, Chez Vous Dining

1415. MANGO and BACON BARBECUE PIZZA

1 (7-inch) pizza crust
2 tablespoon barbecue sauce
1/2 cup shredded Italian blend cheese
2 strips bacon, cooked crisp and coarsely crumbled
1 tablespoon sliced green onion tops
1 mango, peeled, pitted and diced

Preheat oven to 450°F and place pizza crusts on a large baking sheet. Spread with barbecue sauce, then sprinkle with cheese, bacon, green onion and mango. Bake for 8 to 10 minutes or until lightly browned around the edges. Let cool slightly then cut into small wedges.


courtesy of: National Mango Board

1414. BIG LOAF BLT

serves four to six


10 slices bacon, cut in half crosswise
1-lb. loaf of San Francisco-style sourdough bread, cut in half lengthwise
1/2 cup mayonnaise, more or less to taste
12 fresh basil leaves
5 ripe slicing tomatoes, cored and cut into 1/4-inch-thick slices
Kosher salt
black pepper in a mill
3 cups oak-leaf lettuce or shredded romaine lettuce

Preheat the oven to 325F. Fry the bacon until crisp and transfer onto a brown paper bag to drain. Toast the bread in the oven until it is hot all the way through and just beginning to turn golden brown on top. Set the hot bread on a work surface.

Spread the mayonnaise over the cut surfaces of the bread. Arrange the basil leaves on the bottom half of the bread and arrange the tomatoes over them. Season the tomatoes with salt and pepper. Set the bacon on top of the tomatoes, top them with the lettuce, and cover with the top half of the bread. To serve immediately, cut into crosswise sections. To serve later, wrap in aluminum foil and serve within an hour or two.


courtesy of: The BLT Cookbook by Michele Anna Jordan. New York, New York: William Morrow/HarperCollins, 2003, pp. 84-85

1413. CABERNET BEEF STEW with BACON and ONIONS

serves 6-8


Marinade
3 cups cabernet sauvignon wine or dry red wine
3 tablespoons maple syrup
3 tablespoons red wine vinegar
1 1/2 tablespoons extra-virgin olive oil
1 onion, thinly sliced
1 carrot, thickly sliced
2 garlic cloves, chopped
4 sprigs parsley
1 bay leaf
1 teaspoon marjoram
1/2 teaspoon salt
1/2 teaspoon pepper

Stew
3 lbs thick-cut bottom round steaks, trimmed & cut into 2-inch cubes
1-2 tablespoon olive oil
1/2 lb lean thick-sliced bacon, cut into 3/8-inch strips
1 lb large white pearl onion, peeled
1/4 cup flour
2 tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper
1 1/2 tablespoons tomato paste
1 cup cabernet sauvignon wine or dry red wine
1/2 teaspoon marjoram
3-4 potatoes, cubed
1/2 lb baby carrot
2 tablespoons chopped parsley (to garnish)

In a large bowl, mix all of the marinade ingredients together, and marinate the meat in this mixture, covered in the refrigerator, for 24-48 hours, stirring several times. Drain the marinade over a bowl to catch the liquid; remove the beef to a paper towel, and pat dry. Discard the carrot; reserve the onion, parsley, and bay leaf separately. In a Dutch oven or large, flameproof casserole dish cook the bacon over med-high heat in a tablespoon of olive oil until it releases most of it's fat and starts to turn golden (5 minutes). Drain the bacon on paper towels. Brown the pearl onions over med-high heat in the bacon fat remaining in the pan, turning them and shaking the pan frequently (6-8 minutes); remove and set aside. Season 1/4 cup flour with the salt, pepper, and cayenne. Dredge the beef in the seasoned flour, shaking off any excess. Brown the meat in the pot, over med-high heat, in 2 batches, turning constantly (add remaining oil if needed)(5-7 minutes per batch); remove to a plate as meat browns. Add the reserved sliced onion to the pot and sauté until soft (5 minutes). Add the remaining 2 tablespoons flour, and continue to cook, stirring constantly, for 1 minute. Pour the reserved marinade into the pot and bring to a boil. Stir in the tomato paste and cup of wine; add the reserved parsley and bay leaf and remaining 1/2 teaspoon marjoram. Return the beef to the pot and add the potatoes and simmer over low heat for 2 hours. Add the baby carrots and simmer for 20 minutes. the onions and bacon and simmer until the vegetables are tender and the meat is very tender (10 minutes). If the sauce is too thick, thin with 1/4-1/3 cup water. Remove and discard bay leaf; season with additional salt and pepper to taste. Serve garnished with chopped parsley.


courtesy of: Recipezaar, October 11, 2005

1412. LINGUINE with BACON and WHITE SAUCE

250 grams linguine pasta
200 grams bacon
5 cloves garlic
1 medium sized onion
1 red bell pepper
1 green bell prepper
1 tablespoon mix of dried herbs (basil, rosemary, sage)
1 pack of all-purpose cream
salt and pepper to taste

Cook pasta according to package instructions. Drain and set aside the pasta. Reserve about half a cup of broth. Fry bacon until almost crisp. Remove from pan, chop coarsely and set aside. Chop garlic, onion and bell peppers coarsely. In a pan, heat 2 tbsp olive oil then saute garlic and onions. Add the bell peppers and dried herbs. Stir well then add the cream. Simmer for a few minutes then add salt and pepper according to taste. Add the pasta and mix everything to coat the pasta. You may add some of the reserved broth if the mixture is to thick. Add the bacon then check again for salt and pepper taste and serve.


courtesy of: A Scientist in the Kitchen

1411. SCALLOPS with PEA PUREE and SMOKED BACON VELOUTE

For the shallot and bacon veloute
200 grams smoked bacon, trimmings
250ml milk
250 grams shallots, sliced
70 grams butter, plus a knob to finish
1 large sprig thyme
1 bay leaves
300ml fish stock
50ml cream

For the pea puree
500 grams frozen peas
50 grams butter

For the scallops
8 large scallops
olive oil, for frying
squeeze lemon juice
micro herbs, to serve

For the shallot and bacon veloute: put the bacon trimmings and milk in a pan and bring to the boil and remove form the heat.

Meanwhile, gently fry the shallots in the butter with a pinch of salt until soft and translucent. Add the thyme and bay leaf and cook for a couple of minutes more. Finally add the fish stock, cream and the infused milk with the bacon trimmings. Bring to the boil and simmer for 20 minutes.

Remove the bacon trimmings, thyme and bay leaf with a slotted spoon and pour the liquid and shallots into a blender. Blend until very smooth, then pass through fine sieve. Set aside until required.

For the pea puree: cook the peas in boiling salted water until tender. Drain and refresh in iced water. Drain again.

Whiz 400g of the peas to a puree in a food processor then pass through a sieve to remove the outer skins. Warm the puree in a pan and stir in the butter. Season with salt and pepper. Just before serving, stir in the remaining whole peas.

For the scallops: preheat the oven to 200C/gas 6.

Season the scallops with salt and pepper on both sides. Heat a little olive oil in a non-stick ovenproof pan and add the scallops. Transfer to the preheated oven for 2 minutes then flip and return to the oven for a further 2 minutes or until just cooked. Squeeze over a little lemon juice.

Gently warm the veloute, season with salt and pepper and add a knob of butter. Use a hand blender create a frothy cappuccino effect.

Make a tear of pea puree on a plate and place the scallops onto the puree. Spoon around the froth from the sauce, dress with some micro herbs and serve.


courtesy of: UKTV Food

1410. OVER EASY BLT

yields 2 servings


4 slices of bacon
2 large eggs
salt and black pepper, to taste
1/4 cup mayonnaise
1 tablespoon chili sauce
4 slices rye bread, lightly toasted
2 slices ripe tomato
1 cup baby arugula

Cook the bacon over medium heat in a nonstick skillet until golden brown and crisp, about 5 minutes on the first side and 2 minutes on the second side. Drain on a paper towel.

Slide eggs into the skillet (with drippings) and fry until the white is set but the yolk is still soft, about 2 minutes. Carefully turn eggs over; cook 1 minute longer. Season with salt and pepper. Remove from heat.

Stir mayonnaise and chili sauce together. Spread the mixture on each slice of toast. Lay 2 slices of bacon over the mayonnaise on 2 slices of toast. Top each with a tomato slice, a fried egg, and the arugula. Cover with a second slice of toast. Cut in half and serve immediately.


courtesy of: Sheila Lukins, Parade, March 2009

1409. BARBECUED BARRAMUNDI with BACON and GREEK YOGURT SAUCE

serves four


For the Tzatziki
1 cup Greek-style unflavored whole-fat yogurt
2 scallions, including most of the green parts, trimmed and thinly sliced
1 small cucumber, finely shredded and squeezed dry in paper towels
1 large clove garlic, crushed
2 tablespoons flavorful, green extra-virgin olive oil
lemon juice to taste
salt and freshly ground black pepper

For the Fish
4 pieces skinless barramundi fillet, about 3x3½x1½ inches (about 6 oz.)
8 pieces thinly sliced slab bacon, each about 4x4 inches (about 8-10 oz. total)
salt and freshly ground black pepper
leaves from 8 small sprigs fresh thyme
additional lemon juice

Make the Tzatziki: Combine the yogurt, scallions, cucumber, garlic and olive oil into a small bowl. Add lemon juice to taste, season to taste with salt and pepper, and chill until needed.

Grill the Fish:
Light a gas grill or charcoal barbecue and heat until medium-hot. Or, heat a broiler. Position the rack 4-5 inches from heat.

Lay each fillet on a piece of bacon, season with salt and pepper, add some thyme leaves, and squeeze on a little lemon juice. Turn the fish over and repeat on the second side with the salt, pepper, thyme, and lemon juice. Cover with the remaining pieces of bacon. Tie the fish together like a gift box with thick string. Grill, barbecue, or broil the fish over medium heat for 5-6 minutes, turn, and cook the second side 5 minutes more. Remove, let stand 1-2 minutes, discard the string, and serve, with or without bacon, with the yogurt sauce.


courtesy of: Seduced by Bacon: Recipes & Lore about America's Favorite Indulgence by Joanna Pruess with Bob Lape. Guilford, Connecticut: The Lyons Press, 2006, page 99

1408. ROAST CHICKEN with BACON and LEEKS

serves four


2 tablespoons of unsalted butter
4 halves of boneless, skinless chicken breast
salt and pepper to taste
1 tablespoon of safflower oil
8 oz of bacon, cut into 1/2" pieces
3 large leeks, white part only; washed and sliced thin
1 cup of chicken stock
1 cup of half and half
1/2 pint of cherry tomatoes cut in half
2 tablespoons of minced, flat-leaf parsley

Preheat oven to 350 degrees.

In a large sauté pan heat the butter. Add the chicken smooth-side down and cook on medium high for a few minutes until it gets a nice brown crust. Season with salt and pepper while it's in the pan. Flip it over and cook two more minutes. Then transfer the chicken breasts to a 9 X 13 oven proof pan and put them in the oven to roast. Don't wash out the saute pan. You are going to roast the chicken 20 - 30 minutes until cooked through and no pink remains. (The traditional Irish version would have you making this all in the same pan and topping it with a lid to cook. I think the chicken gets tough this way so I separate the two processes).

Now add the bacon pieces and fry them on medium until a nice crispy brown. Remove the bacon bites and transfer them to a piece of paper towel to drain. Pour out all of the fat except a teaspoon or two. You can leave that in the bottom of the pan. Add the olive oil and the leeks. Cook them on medium until you have them loosened up and soft. Don't brown them. Just a couple of minutes.

Now add the chicken broth and the bacon bites. (I don't call these bacon bits. They are bigger. They are bites). Simmer on medium or low for 20 minutes or so; while the chicken is in the oven. Add the cherry tomatoes to the sauce and then when you remove the chicken from the oven, put the chicken back with the sauce. Add the cream and just cook 5 - 8 minutes more to heat the cream and combine the flavors.

Serve with the parsley sprinkled on top.


courtesy of: Zola Gorgon, ArcaMax Publishing, 729 Thimble Shoals Boulevard, Suite 1-B, Newport News, Virginia 23606

1407. COLLARD GREENS with BACON and RUTABAGA

serves 4-6


2 cups of chicken stock
6 slices of bacon, cut into 1 inch pieces
1 teaspoon of vegetable oil
1 pound of collard greens, washed, trimmed and cut into two inch pieces
1 small rutabaga, peeled and cut into small squares
2 shallots, finely chopped
2 tablespoons of seasoned Nakano rice vinegar
2 teaspoons of crushed red pepper
Kosher salt to taste

In a large pot that has been heated on medium heat, add the 1 tsp of vegetable oil. Sauté the sliced bacon and cook until somewhat crisp and it renders the fat.

To the pan, add the chopped shallots and crushed red pepper. Cook the shallots until almost translucent in color.

Add the cut collard greens and chopped rutabaga to the pot. Add the 2 cups of chicken stock.

Continue to cook mixture on medium heat for about 30 minutes or until the rutabagas and collard greens are tender.

After the mixture is cooked, add the vinegar and season with the Kosher salt to taste. Return mixture to boiling high heat. Serve hot.


courtesy of: Ethnic Spicy Food and More

1406. WARM RUNNER BEAN SALAD with BACON

serves two


250 grams runner beans
1 tablespoon olive oil
3 rashers thickly sliced streaky bacon
1 onion, finely diced
1 clove garlic, finely sliced
2 tablespoons freshly chopped parsley
freshly ground black pepper

Cook runner beans, drain and keep warm. Heat oil in a frying pan and fry bacon over a moderate heat until crisp. Remove bacon to a plate. Sauté onion in oil and bacon fat until soft and starting to colour. Add garlic and sauté for 1 minute more. Crumble or cut bacon into small pieces. Return to pan, add parsley and pepper and then add to the warm beans.


courtesy of: River Nene Organic Vegetables, Sacrewell Lodge Farm, Thornhaugh, Peterborough PE8 6HJ, England

1405. POTATO ROUNDS gratineed with RACLETTE and BACON

serves four


1 lb. medium red-skinned new potatoes
salt
4 oz. slab bacon, cut into
1" x 1/2" batons
freshly ground black pepper
1/4 teaspoon cayenne
1/2 lb. raclette, thinly sliced into square pieces
1/2 bunch chives, chopped

Put potatoes into a medium pot, cover with cold water, and add 2 generous pinches salt. Bring to a boil over high heat, reduce heat to medium, and cook until potatoes are just soft when pierced with the tip of a knife, 10–15 minutes. Drain and set aside until cool enough to handle. Cut potatoes crosswise into 1/2"-thick slices and set aside.

Meanwhile, put bacon into a small skillet and cook over medium heat, stirring often, until crisp, about 10 minutes. Transfer bacon with a slotted spoon to paper towels to drain and set aside.

Preheat broiler. Divide potatoes between 4 medium ovenproof plates, arranging them to overlap slightly. Season each to taste with pepper and a pinch of the cayenne, sprinkle with some of the bacon, then cover with some of the cheese. Put plates under broiler until cheese melts and bubbles and browns in places, 5-10 minutes. Garnish with chives.


courtesy of: Saveur, Issue 56

1404. CARAMELIZED ONION TART with POPPY SEEDS, BACON and DATES

makes 6 tarts


Dough:
1 1/2 cups flour, plus more for rolling out the dough
1/2 cup cornmeal
1 tablespoon sugar
1 1/2 teaspoon salt
10 tablespoons cold, unsalted butter, cut into cubes
3/4 cup buttermilk
1 teaspoon sesame seeds
2 teaspoons poppy seeds
1 teaspoon nigella seeds

Tart:
6 regular slices smoked bacon or 3 thick-cut slices
2 tablespoons butter
1 tablespoon olive oil
2 medium onions, peeled and thinly sliced
2 tablespoons white wine
2 teaspoons poppy seeds
2 to 3 sprigs thyme
Flour for dusting
1/2 cup crème fraîche
3 dates, split in half and pits removed
timer

Tools
standing mixer
plastic wrap
12-inch skillet
rolling pin
baking sheet
instructions

In the mixing bowl of a standing mixer, combine 1 1/2 cups flour, cornmeal, sugar, 1/2 teaspoon salt and butter.

Using the paddle attachment of an electric mixer, mix the ingredients on low speed until the butter breaks down into pea-sized pieces. Pour in the buttermilk and mix again until it is just combined. The dough will come together quickly and will be a little wet.

Divide the dough in two, wrap the dough in plastic, pressing it into a flat rectangle about 1 inch thick. Chill the dough for 3 hours or overnight.

In a large 12-inch skillet, render the bacon over medium-low heat until crispy, cooking for about 5 minutes on each side. Drain the bacon on a paper towel and set aside. Pour the bacon fat into a heatproof container to discard later, after it cools completely.

Wipe the skillet, leaving some bacon fat behind.

Heat the butter and oil over medium high heat, cooking until butter begins to brown.

Add the onions and increase heat to high. Cook, shaking the pan from time to time, for about 7 minutes, until the onions become limp and translucent.

Reduce the heat to medium and continue to cook the onions while stirring, about 15 minutes, until they are soft and are just beginning to brown. Stir in the wine and continue to cook for a few more minutes. Season with salt and pepper. Stir in the poppy seeds, crème fraîche and thyme and set aside to cool.

Preheat oven to 350F.

Roll out 1/2 of the dough. Reserve the rest for another use. Dust with plenty of flour.

Keep rolling and dusting with just enough flour so the dough doesn't stick to the board or the pan, until the dough is 1/4- to 1/8-inch thick.

Using a small glass bowl or round cutter with a 4- to 5-inch diameter, cut out 6 rounds. Reserve the scraps.

Top each round of pastry with 2 tablespoons of the onion mixture, leaving 1 inch around the edge of pastry.

Cut each bacon strip into 4 pieces and tuck 4 pieces of bacon into each pile of onions.

Cut each date half in 2 and tuck 2 pieces into each pile of onion.

Fold the edges of pastry up over the onions in a free-form overlapping fashion. Each tart should be open in the center and 1/3 covered with the overlapping dough.

Place the tarts on a baking sheet and bake for 20 to 25 minutes, until golden brown. Serve warm with a glass of Alsatian Riesling.


courtesy of: Cookthink, 2250 Hall Place NW, Washington, DC 20007

1403. POTATO GRATIN with BACON and THYME

makes 6 servings


1 large head of garlic
2 tablespoons extra-virgin olive oil
3 medium onions, halved lengthwise, each half cut crosswise into 1/4-inch-thick slices
2 tablespoons fresh thyme, divided
1/2 pound thick-cut bacon, sliced crosswise into 1/4-inch strips
1 cup whipping cream
1 1/2 pounds Yukon Gold potatoes
1 teaspoon coarse kosher salt, divided

Preheat oven to 400°F. Cut off top 1/2 inch from head of garlic. Wrap garlic in foil and roast until soft, about 45 minutes. Cool. Squeeze garlic cloves into small bowl; mash with fork. Cover and reserve.

Heat oil in heavy large skillet over medium-high heat. Add half of onions and 1 tablespoon thyme and cook until slightly softened, stirring frequently, about 6 minutes. Add remaining onions and sauté until very soft, about 15 minutes. Reduce heat to medium-low and cook until deep golden brown, stirring frequently, about 40 minutes longer. Set aside.

Sauté bacon in heavy medium saucepan over medium heat until bacon is beginning to crisp around edges, about 4 minutes. Pour off drippings from pan. Add cream, 1 tablespoon roasted garlic, and 2 teaspoons thyme; simmer until slightly thickened, about 4 minutes. Cool.

Preheat oven to 400°F. Peel and thinly slice potatoes with mandoline or knife. Spoon 1/2 cup cream mixture over bottom of 8x8x2-inch metal or ceramic baking dish. Arrange 1/3 of potato slices over cream, overlapping as necessary. Sprinkle with pepper and 1/3 teaspoon coarse salt. Spread half of caramelized onions over potatoes. Spoon half of remaining cream mixture over onions. Cover with half of remaining potatoes. Sprinkle with pepper and 1/3 teaspoon salt. Spread remaining onions over potatoes. Spoon all but 2 tablespoons cream mixture over onions. Cover with remaining potato slices. Sprinkle with black pepper and remaining 1/3 teaspoon salt. Drizzle with remaining cream mixture. Sprinkle with remaining 1 teaspoon thyme. Cover tightly with plastic wrap, then foil.

Bake until potatoes are tender when pierced with knife (pierce knife through foil), about 45 minutes. Carefully remove foil and plastic wrap (steam will be released). (Can be prepared 2 hours ahead. Let stand at room temperature.) Increase oven temperature to 500°F. Bake until top is golden brown, about 10 minutes longer (or about 15 minutes if at room temperature). Let stand 10 minutes. Serve.


courtesy of: Bon Appétit, February 2004

1402. CORNFLAKE BACON COOKIES

yields twelve servings


1/2 cup butter or margarine, softened
3/4 cup sugar
1 egg
1 cup all-purpose flour
1/4 teaspoon baking soda
10 bacon strips, cooked and crumbled
2 cups cornflakes
1/2 cup raisins

In a mixing bowl, cream butter and sugar until light. Beat in egg. Combine flour and baking soda; gradually add to creamed mixture. Blend thoroughly. Stir in bacon, cornflakes and raisins. Drop by rounded tablespoonfuls 2-in. apart on ungreased baking sheets. Bake at 350° for 15-18 minutes or until golden brown. Store in the refrigerator.


courtesy of: Taste of Home, RDA Food & Entertaining Affinity, 5400 South 60th Street, Greendale, Wisconsin 53129

1401. PEA, PEARL BARLEY and BACON SOUP

serves four


200 grams pearl barley
250 grams frozen peas
50 grams smoked bacon
40 grams extra virgin olive oil
one shallot
60 grams Grana Padano
20 grams butter
approx. 800 grams meat stock
chopped parsley

Wash the barley, under running water and soak it in a bowl of cold water for about 2 hours. Dice the bacon and fry it lightly for a few minutes in a pan, with just a little oil then add the sliced shallot. Stir, then add the peas and let the flavours blend for a few minutes, stirring all the time. Drain the barley, pour it into the pan; stir and add a little stock. Continue cooking for about 40 minutes, adding the stock a little at a time and stirring now and again. When it has finished cookings the barley must have the consistency of risotto. Add butter, Grana Padano and parsley, to taste. Serve immediately.


courtesy of: Grana Padano: Consorzio per la tutela del Formaggio Grana Padano

1400. ORZO with BACON and POACHED EGG

cooked orzo
4 strips of bacon, cut
1/4 cup of sliced onion
1 garlic clove, sliced
1 tablespoon of capers
1 poached egg
cilantro
black pepper

In a hot pan, cook bacon until almost crispy. Add onions and garlic to the pan with bacon and cook until the onion and garlic are tender. To the pan add cooked orzo and capers. While the pasta (orzo) is getting friendly with the bacon, onions, garlic and capers, poach an egg. Put orzo et. al. in a bowl, make a well, and put a poached egg into the well. Season with black pepper and cilantro. Break the egg with a fork, and mix everything together.


courtesy of: Olga, Mango & Tomato

1399. ORZO with BACON SPINACH and TOMATO

makes 6 servings


4 slices smoked bacon, thick cut, diced
2 tablespoons shallots, diced
1 teaspoon fresh garlic, minced
4 cups fresh spinach leaves
1 cup tomato, diced
1 cup heavy whipping cream
salt and pepper, to taste
8 ounces orzo
1/3 cup Parmesan cheese, grated

Sauté bacon until crispy. Remove from pan, drain and reserve. Remove all bacon grease except 1 tablespoon. Sauté shallots and garlic for 1 minute while stirring, then add spinach leaves and continue stirring for 1 minute or until leaves are wilted. Add tomatoes and simmer for 2 minutes. Add whipping cream and bacon, then simmer on low heat. Cook orzo according to package directions (13 minutes), then drain and add to cream immediately. Stir in Parmesan cheese and remove from heat. Let stand 1 to2 minutes before serving. Garnish with parsley and more Parmesan if desired.


courtesy of: Chef2Chef: Culinary Portal

1398. CIVET de LIEVRE

serves 4


a hare, jointed into about eight pieces, blood and liver reserved.
a bottle of strong red wine
a large onion, roughly chopped
a couple of crushed garlic cloves
two carrots, sliced
lard for frying
flour
a teaspoon of tomato paste
salt and freshly ground black pepper
a bouquet garni
250 grams shallots, halved
100 grams button mushrooms
100 grams smoked back bacon, diced
butter for frying

Place the hare, onions and carrots into a large bowl. Add the wine and cover. Marinade overnight. Heat the lard in a large casserole. Add the pieces of hare, and brown well. Sprinkle with flour until all the juices are absorbed, then add the rest of the marinade. Add the bouquet garni and season well. Bring to the boil, then simmer slowly for two hours. Check periodically to ensure that the dish is not drying out - add water (or more wine) if required. Fry the shallots in butter until browned, then add the bacon and mushrooms and cook these until browned too. Remove the hare from the pan and keep warm. Chop the liver and add it with the blood to the pan. Stir to combine, then bring the sauce to the boil until it thickens. Strain the sauce over the meat using a sieve, then serve with buttered noodles and a green salad.


courtesy of: Jon and Julia Doust, The Vendee Blog, France

1397. BRUNCH FLATBREAD with EGGS, BACON and FRISEE

12 large eggs
1 tablespoon red wine vinegar
3 oz. baby spinach (about 2 c), rinsed & crisped
3 oz. frisée lettuce leaves (about 2 c), rinsed & crisped
about 1 teaspoon salt
1/2 to 3 3/4 cup all-purpose flour
about 1/4 cup olive oil
pepper
1 package (2 1/4 teaspoons) active dry yeast
about 1/4 cup yellow cornmeal
1 1/3 cup shredded parmesan or manchego cheese
8 oz. thick-cut bacon, sliced

In a large bowl, sprinkle yeast over 1 1/2 c warm (110°) water. Let stand until yeast is softened, about 5 mins. Stir in 1 tsp salt & 1 tbsp olive oil. Gradually stir or, with an electric mixer on lowish speed, beat in 3 1/2 c flour until mixture forms a soft dough. If using a dough hook, beat on high speed until dough no longer feels sticky & pulls cleanly from bowl, 5 to 7 mins. If dough is still sticky, beat in more flour, 1 tbsp at a time. If kneading by hand, scrape dough onto a lightly floured board. Knead until smooth, springy, & no longer sticky, 15 to 20 mins; add flour as required to prevent sticking. Place dough in an oiled bowl; turn dough over to coat top. Cover up dough with plastic wrap & let rise in a warm place until doubled, 35 to 45 mins. Punch dough down, cover, & chill up to 8 hrs (see notes). Meanwhile, stir bacon until browned & crisp, in a 10- to 12-inch frying pan over medium-high heat, about 5 mins. Transfer to paper towels to drain. Reserve 1 tbsp bacon drippings to dress greens, if desired. At least 2 hrs before serving, remove dough from refrigerator & let this stand at about room temp for 45 mins (see notes). Scrape onto a lightly floured board & press carefully to expel air. Divide dough into four pieces. Cover up with plastic wrap & let rest 10 mins. Roll or carefully stretch one piece at a time into a 13- by 7-inch oval about 1/16 inch thick. Place each on an oiled & cornmeal-dusted 12- by 15-inch rimless baking sheet; if necessary, stretch dough to reshape. Brush each oval with about 1/2 tbsp olive oil & sprinkle with about 1/3 c cheese. Arrange a quarter of the cooked bacon evenly over each. Bake flatbreads two at a time in a 450° oven for 10 mins. Remove from oven & crack 3 eggs onto each oval (for firm-cooked eggs, crack eggs onto flatbread 5 mins into baking). Sprinkle top lightly with salt & pepper. Return flatbreads to oven, & bake this until crust is well browned, switching pan positions, 5 to 8 mins longer. Meanwhile, In a large-ish bowl, mix 1 tbsp olive oil or reserved bacon drippings & the vinegar. Add spinach & frisée & mix to coat. Slide each flatbread onto a cutting board or plate. Mound dressed greens equally on top. Cut each oval in half lengthwise, then crosswise into eight slices. Add salt & pepper to taste.


courtesy of: Group Recipes: Food Social Network

1396. PINK GRAPEFRUIT, BACON and AVOCADO SALAD

serves four


For the salad
4 slices bacon
1/2 head frisée lettuce
2 medium avocado, peeled and sliced
2 heads red chicory, leaves separated
1 head small lollo rosso lettuce, leaves separated

For the dressing
2 pink grapefruits
1/2 teaspoon English mustard
1/2 teaspoon wholegrain mustard
1 tablespoon white wine vinegar
100ml olive oil

Heat a frying pan until hot, then add the bacon and fry until crisp. Remove from the heat and leave to cool.

For the dressing, peel the grapefruit and cut into segments, taking care to reserve any of the juices. Put the juice in a bowl and stir in the mustards. Continue to whisk and add the white wine vinegar and olive oil.

To assemble the salad, layer the Frisée lettuce, bacon, avocado, and pink grapefruit segments in a large bowl, adding a spoonful of the dressing between each layer.

Follow with a layer of red chicory, a little more dressing; then a layer of Lollo Rosso lettuce. Repeat the layers until the bowl is full and serve straight away.


courtesy of: Janet Brinkworth, Great Food Live, UKTV Food

1395. BROILED RADICCHIO with BACON

yields four servings


3 heads of radicchio cut in wedges
2 tablespoons olive oil
coarse salt
1/4 pound of bacon, diced, cooked soft

Use your broiling tray lined with foil. Spray foil with vegetable spray. Arrange the radicchio wedges in a single layer on the foil covered pan. Drizzle the olive oil over the wedges, sprinkle with bacon pieces. Sprinkle lightly with the coarse salt. Broil until edges are browned turning one time. Serve warm or at room temperature.


courtesy of: Golden Harvest Organics, 404 North Impala Drive, Fort Collins, Colorado 80521

1394. MAHI MAHI wrapped in BACON with LEMON MAYONNAISE

serves two


2 7-ounce mahi mahi fillets
1 sprig fresh rosemary, leaves removed and chopped
zest and juice of 1 lemon
4 slices bacon
1 tablespoon olive oil
2 tablespoons mayonnaise
pepper

Preheat the oven to 400°F. Season the fish fillets with pepper, rosemary, and lemon zest. Wrap two pieces of bacon around each fillet. Warm an iron skillet over medium heat, and pour the olive oil in. When it is hot, set the filets in. Cook for 1 minute. Flip the fish and then transfer the skillet to the oven and cook 10 minutes. Meanwhile, mix together the lemon and mayonnaise. Adjust the amount of lemon to taste. You might only need the juice of half a lemon. Season with pepper. Remove the fish from the pan, drizzle with lemon-mayonnaise, and serve.


courtesy of: Serious Eats | Nick Kindelsperger, The Paupered Chef, Columbus, Ohio

1393. MASHED POTATO CASSEROLE with GOUDA and BACON

makes 6 to 8 servings


6 slices thick-cut smoked bacon (preferably applewood-smoked)
3 large green onions (white and pale green parts only), finely chopped
3 pounds russet potatoes, peeled, cut into 11/2-inch cubes
3/4 cup sour cream
1/3 cup whole milk
1/4 cup (1/2 stick) butter
2 cups (about 8 ounces) coarsely grated smoked Gouda, divided

Butter 13x9x2-inch baking dish. Cook bacon in heavy large skillet until golden brown and crisp. Transfer to paper towels to drain. Chop bacon. Place in medium bowl. Add green onions; toss to distribute evenly.

Place potatoes in large pot and add enough cold water to cover. Sprinkle with salt. Cover and boil with lid slightly ajar until potatoes are tender, 15 to 20 minutes. Drain well.

Return potatoes to pot. Cook over low heat, stirring often, until potatoes are dry and light film forms on bottom of pot, about 2 minutes. Add next 3 ingredients. Using potato masher, mash until almost smooth. Stir in 1 1/2 cups smoked Gouda and 1 cup bacon mixture. Season with salt and pepper. Spread potato mixture in prepared baking dish. Sprinkle remaining 1/2 cup Gouda over. DO AHEAD: Can be prepared 8 hours ahead. Cover and chill potato mixture and remaining bacon mixture separately.

Preheat oven to 375°F. Bake potatoes until cheese melts and edges of potatoes are bubbling, about 30 minutes (40 minutes if chilled). Sprinkle reserved bacon mixture over and serve.


courtesy of: Rick Rodgers, Bon Appétit, March 2009

1392. LAVENDER POTATO, BACON and LEEK SOUP

4 slices bacon
3 large leeks, white part only
2 cloves garlic, minced
6 medium potatoes, peeled and diced
6 cups stock or water
1/2 cup heavy cream
1/2 cup milk
1 1/2 teaspoons Herbs de Provence
1/2 teaspoon lavender, ground in mortar and pestle or spice grinder
salt and pepper to taste

Wash leeks well to remove any sand, chop and set aside. Cook bacon in soup pot until crisp. Remove to drain on paper towels. Crumble and reserve. Add leeks to bacon fat and gently sauté until leeks are very soft, about 7- 10 minutes. Add garlic, potatoes and water or stock to leeks and simmer until potatoes are soft, about 20 minutes. Using immersion blender, food processor or blender, puree soup until smooth and return to pot. Add cream, milk, crumbled bacon, Herbs de Provence and lavender and re-heat until hot but not boiling. Salt and pepper to taste and serve immediately.


courtesy of: Jardin du Soleil Organic Lavender, Randy & Pam Nicholson, 3932 Sequim Dungeness Way, Sequim, Washington 98382