1521. PROVENCAL BEAN SOUP with BACON and a BASIL PISTOU

serves 6


For the soup
900 grams bacon
500 grams fresh haricot beans
500 grams fresh red kidney beans
500 grams large runner beans or large flat green beans
4 large courgettes (zucchini), diced (but not peeled)
4 medium-sized potatoes, diced
1 tomato, skinned and pipped, and cut into pieces
1 thinly sliced white onion
salt and pepper from the mill

For the pistou
2 to 4 cloves of garlic (according to taste)
leaves and tender shoots of 3 sprigs of basil
1 tomato, skinned and pipped, and cut into pieces
80 grams gruyère, finely grated
80 grams matured Dutch cheese, finely grated
olive oil

Shell the haricot and kidney beans and prepare and trim the flat green beans into inch-length sticks. Prepare the other vegetables. In a large pan put 2 litres of water to heat. If you have opted for the recipe with smoked ham or bacon, remove the rind from the bacon and cut into 6 or 12 equally-sized portions. Place the rind and the meat into the pan, bring to the boil and simmer for about 20 minutes. Remove any scum.

Add the three varieties of beans and continue to simmer for 30 minutes. Season with salt and pepper. If you have added ham or bacon, take into account the salt which the meat will bring to the preparation. Then add the courgettes, potatoes, onion and tomato and cook for a further 20 minutes. At the end of this period, the soup should be nice and thick.

During this time, pound the garlic and basil leaves and shoots using a mortar and pestle. When thoroughly blended, add the tomato and continue the process, and then add the cheese. Finally, slowly blend in sufficient olive oil to obtain a smooth rich sauce. (This operation can be done in a blender if you prefer).

When you are ready to serve, check the seasoning of the soup and remove the bacon rind. Add the pistou to the soup, mix in thoroughly, and cook gently for another 2 minutes.


bacon recipe courtesy of: Philippe Broad, Culturekiosque, Euromedia Group Ltd., 164 Madison Avenue, 5th Floor, New York, New York 10016-5411

1520. DATES wrapped in BACON with MARCONA ALMONDS

yields 4 to 6 servings


1/2 pound large Medjool dates, carefully pitted
1/2 cup Marcona almonds
1/2 pound Valdeon cheese
1/2 pound sliced bacon, each slice cut in 1/2 (roughly 4-inch lengths)
6 cups canola oil
Special equipment: 6-inch bamboo skewers

Heat canola oil in a large, heavy-bottomed pot to 475 degrees F.

Split each date in half and stuff with 1 almond and 1/2 teaspoon of Valdeon cheese, and close carefully. Lay a strip of bacon on a cutting board, place a stuffed date at the bottom of the bacon, and wrap with the bacon, making sure to pull the bacon tightly towards you while rolling. Add 3 dates onto each skewer. Carefully submerge the skewers one by one in the oil and fry until golden, about 1 minute. Remove to a plate lined with paper towels and allow to cool for a few minutes before serving.


bacon recipe courtesy of: Seamus Mullen, Food Network, 2008

1519. SALMON and CRISPY BACON TARTE TATIN with SORREL SAUCE and BUTTER CARAMEL SAUCE

serves four


4 x 100 grams salmon fillet portions
100 grams puff pastry, cut into 4"" discs
100 grams streaky bacon
1 bulb fennel
150 grams leaf spinach

For the sorrel sauce:
½ onion, finely chopped
100ml white wine
100ml fish stock
250ml double cream
1 bunch sorrel

For the butter caramel sauce:
100 grams sugar
100 grams butter
50 ml water

For the sorrel sauce: Pick the sorrel leafs and chop stalks. Keep the leaves to one side. Fry the onions and sorrel stalks in a saucepan, add the fish stock and white wine, reduce down by half. Add the cream and boil until pouring consistency. Taste and season. Pass through a fine sieve.

For the butter caramel sauce: Mix sugar and water together in a bowl. Place in a saucepan. Put over heat and boil until the sugar has turned a golden brown. Remove from the heat and let cool for 1 minute. Carefully whisk in the butter. The sugar will bubble up so great care must be taken. Pour into small blini pans or tart moulds and allow to harden.

Cut fennel into quarters and blanch. Place the salmon on top of the caramel and then the fennel. Push the puff pastry around and cook in the oven at 350F. Slice bacon and cook between two baking trays.

Pan-fry spinach.

To serve, slice the sorrel leaves into fine stips and fold into the sauce. Turn out the tatin and place on a large white plate. Bundle spinach onto the plate and place the bacon on top. Drizzle the sorrel sauce around the plate.


bacon recipe courtesy of: Salmon Recipes.net, Stewart Building, Esplanade, Lerwick, Shetland, ZE1 0LL, United Kingdom

1518. CHICKEN, BACON and PISTACHIO TERRINE

serves eight


9 oz. rindless streaky bacon
12 oz. chicken breast fillets, cut into pieces
9 oz. lean minced pork
1 onion, finely chopped
1 garlic clove, crushed
2 oz. shelled pistachio nuts
1 small egg, beaten
salt and pepper

Preheat oven to 180°C/fan 160°C/gas 4. Stretch bacon rashers with the back of a knife and use to line a 600ml/1 pint loaf tin, overlapping them slightly and leaving the edges overhanging on one side by about 10cm (4 inches). Put half the chicken into a food processor or blender and blend until finely chopped. Scrape into a bowl and stir in the remaining diced chicken, minced pork, onion, garlic, nuts, eggs, and plenty of seasoning. Spoon the mixture into the tin and fold over the overhanging strips of bacon.

Cover with a double thickness of foil. Put the terrine into a small roasting tin and pour in enough boiling water to come halfway up the side of the tin. Cook in the oven for 1½ hours. Remove the terrine from the roasting tin and leave to cool, then chill until firm.

Turn out and cut into chunky slices.


bacon recipe courtesy of: Michelle, Greedy Gourmet, November 5, 2007

1517. CANDIED BACON TOFFEE

For the candied bacon:
3/4 pounds of bacon
1/4 cup brown sugar

Toffee:
1 cup sugar
1/3 cup packed golden brown sugar
2 teaspoons instant espresso powder
½ teaspoon ground cinnamon
¼ teaspoon salt
1/3 cup water
1 tablespoon dark unsulfured molasses
1 ¼ cups (2 ½ sticks) unsalted butter
Kosher salt

Preheat oven to 400 degrees.

For the bacon: On a foil-lined sheet pan, lay out your bacon strips. Coat the top with brown sugar. Bake in the oven for 12-14 minutes, flipping over half way through the baking time.

Allow the bacon to cool until warm, then cut (with scissors) into 1/4-1/2" pieces. Reserve in a separate bowl.

For the toffee: Prepare your mise en place: in a medium bowl, combine sugars, espresso powder, cinnamon, and salt. In a small bowl or measuring cup, combine water and molasses. Butter a sheet pan or line with a Silpat.

Melt butter in a heavy 2 ½-quart saucepan over low heat. Add sugars, espresso powder, cinnamon, salt, water, and molasses; stir until sugar dissolves. Attach a clip-on candy thermometer to side of pan. Increase heat to medium; cook until thermometer registers 290 degrees (and no less!), stirring slowly but constantly and scraping bottom of pan with a silicone spatula, about 20 minutes.

Once you arrive at 290 degrees, remove your pan from the heat, and quickly stir in the candied bacon. Immediately pour the mixture onto your prepared sheet pan; do not scrape the saucepan. Spread toffee to ¼-inch thickness. Use two forks to separate and distribute any bacon that clumps together. And finally, dust the top of the toffee with a light sprinkle of Kosher salt.

Stick the sheet pan in the refrigerator for about an hour (until the toffee is firm.) Break the toffee into pieces and store in an airtight container. Sharing is optional.


bacon recipe courtesy of: Traca Savadogo, Seattle Tall Poppy, seattletallpoppy@gmail.com, Seattle, Washington

1516. CORNISH HEN with BULGUR-BACON STUFFING

makes two servings


1 slice bacon, chopped
1 small onion, chopped (1/4 cup)
1/4 cup water
1 teaspoon chicken bouillon granules
3 tablespoons uncooked bulgur
1/4 cup shredded zucchini
1/4 cup chopped fresh mushrooms
1/2 teaspoon chopped fresh or 1/8 teaspoon dried thyme leaves
1 Rock Cornish hen (1 1/2 lb)
1 tablespoon butter or margarine, melted

In 1-quart saucepan, cook bacon and onion over medium-high heat, stirring frequently, until bacon is cooked and onion is tender. Drain bacon and onion. In same saucepan, heat water and bouillon granules to boiling. Stir in bulgur; remove from heat. Cover and let stand 15 minutes. Stir in bacon mixture, zucchini, mushrooms and thyme.

Heat oven to 350°F. Fill body cavity of hen with stuffing. Fasten opening with skewer. Place hen, breast side up, on rack in shallow roasting pan. Place meat thermometer in thigh muscle so tip does not touch bone. Brush with some of the butter.

Bake uncovered 1 hour to 1 hour 15 minutes, brushing occasionally with remaining butter, until thermometer reads 180°F and juices are no longer pink when center of thigh is cut.

Remove stuffing from body cavity. Cut hen in half along backbone from tail to neck with kitchen scissors. Serve each hen half with stuffing.


bacon recipe courtesy of: At Work and Bored.com, Virtual Chef

1515. STEAMED SAVOY CABBAGE and MUSTARD GREENS with BACON

serves 8


3/4 pound sliced bacon
1 large head Savoy cabbage (about 2 pounds)
2 bunches mustard greens (about 2 1/2 pounds total)
6 large garlic cloves
3 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil

Cut bacon into 1/2-inch pieces and in a large heavy skillet cook over moderate heat, stirring, until crisp and golden. With a slotted spoon transfer bacon to paper towels to drain.

Thinly slice cabbage and discard coarse stems from mustard greens. In a large steamer rack set over boiling water steam cabbage, covered, until crisp-tender, about 10 minutes. Transfer cabbage to a large bowl and keep warm, covered. In steamer rack set over boiling water steam mustard greens until tender, 10 to 15 minutes. Add mustard greens to cabbage and keep warm, covered.

Mince garlic. In a small saucepan heat garlic, butter, and oil until butter is just melted. Drizzle butter mixture over vegetables, tossing to distribute evenly, and season with salt and pepper.


bacon recipe courtesy of: Gourmet, 1998

1514. SOFT-SHELL CRAB and BACON SANDWICHES

yields 10 servings


1/2 cup red wine vinegar
2 teaspoons honey
1/2 small head green cabbage, cored and shredded
1/2 small red onion, thinly sliced lengthwise
1 small carrot, coarsely shredded
salt and freshly ground black pepper
1/4 cup mayonnaise
3 tablespoons grainy mustard
2 tablespoons minced chives
2 tablespoons coarsely chopped flat-leaf parsley
1/8 teaspoon cayenne pepper
1 tablespoon crème fraîche
1 pound thickly sliced bacon
about 1/3 cup all-purpose flour, for dusting
8 medium soft-shell crabs, cleaned
1 long baguette, split lengthwise
lemon wedges, for serving

In a small saucepan, boil the vinegar over moderately high heat until reduced by half. Transfer to a large heatproof bowl and let cool, then stir in the honey. Add the cabbage, onion and carrot, season with salt and black pepper and toss well. Let stand at room temperature for 15 minutes, stirring occasionally. Add the mayonnaise, 2 tablespoons of the mustard, the chives, parsley and cayenne and season again with salt and black pepper.

In a small bowl, combine the remaining 1 tablespoon of mustard with the crème fraîche.

In 2 large skillets, cook the bacon over moderately high heat until crisp, about 6 minutes. Transfer to paper towels to drain. Reserve the bacon fat in the skillets.

Spread the flour on a large plate. Lightly dust the crabs with the flour. Warm the bacon fat over moderately high heat until shimmering. Add the crabs to the skillets and cook, turning once, until golden, about 8 minutes. Drain on paper towels and season lightly with salt.

Arrange the bacon on the bottom half of the baguette and mound the slaw on top. Arrange the fried crabs on the sandwich as close together as possible and drizzle with the mustard crème fraîche. Close the sandwich and use a serrated knife to carefully cut it into 10 pieces. Serve immediately, with lemon wedges for seasoning.


bacon recipe courtesy of: David Lentz, "A Banner Day, Editor's Picks: Grace Parisi's Favorite F&W Recipes," Food & Wine, July 2003

1513. BASQUE SALT COD with BACON and TOMATOES

makes 4 to 6 servings


1 pound filleted salt cod
1 cup chopped drained pimentos
one 28-ounce can plum tomatoes, coarsely chopped and juice included
¼ teaspoon cayenne pepper
1/3 cup all-purpose flour
4 thick, lean slices hickory-smoked bacon, cut into 1-inch pieces
2 tablespoons olive oil
1 large onion, chopped
1 garlic clove, minced

Place the cod in a large glass dish or bowl with enough cold water to cover and let soak 24 hours, changing the water several times.

In a blender or food processor, purée the pimentos, ¼ cup of juice from the tomatoes, and the cayenne and set aside.

Drain the cod and cut or break it into 1½-inch pieces, removing any bones or skin. Place the pieces in a bowl with the flour and toss till the pieces are well coated.

In a large, heavy skillet, fry the bacon over moderate heat till crisp and transfer to a large bowl. Add 1 tablespoon of the oil to the skillet, brown the cod pieces on all sides in the fat, and add them to the bacon. Add the remaining 1 tablespoon of oil to the skillet, add the onion and garlic, and stir about 3 minutes. Add the reserved pimento mixture, the tomatoes and their remaining juices, the cod and bacon mixture, and stir well. Reduce the heat to low, cover the skillet, and simmer the mixture for 1 hour. 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

1512. BACON-WRAPPED FILET MIGNON with BEARNAISE SAUCE

2 servings of beef tenderloin (filet mignon) between 6 and 8 oz. each
4 slices bacon
salt
pepper
extra virgin olive oil

Bearnaise Sauce
1 shallot, minced
1 1/2 teaspoons dried tarragon
2/3 cup white-wine vinegar
4 large egg yolks
1/2 cup (1 stick) unsalted butter, cut into small pieces
coarse salt

Let the beef come up to room temperature and season with salt and pepper on both sides. Pour extra virgin olive oil into a large skillet so it completely coats the bottom. Heat on medium high until almost smoking, and then add the beef. Cover and sear for about 3-4 minutes. Turn beef over and sear the other side for another 3-4 minutes, or until browned to your liking. Remove from pan and cover with foil. Let sit for a few minutes. Meanwhile, preheat oven to 400 degrees. Line a baking sheet with foil and cover with non stick spray, set aside. Wrap 2 slices of bacon around each filet, and secure the bacon to itself (do not poke holes in your beef!) with a toothpick. Place beef on the top rack of your oven and bake until beef is cooked to your liking. For us (our steaks were about 6 oz.) this took 15 minutes for medium, and 20 minutes for medium well. Let sit for about 5 minutes before cutting into it.

While letting the steaks cook in the oven, you can make the bearnaise sauce. In a small saucepan, bring shallot, tarragon, and vinegar to boil over medium. Cook until liquid reduces to 2 tablespoons, about 4 minutes; strain. Rinse pan; return mixture to pan. Whisk together egg yolks and 2 tablespoons water. Add to pan. Cook over low, whisking, until mixture thickens and forms thick ribbons when lifted with whisk, 3 to 4 minutes. Gradually whisk in butter (if sauce bubbles at any time, remove from heat, and whisk in a piece of butter). Continue whisking until all butter is incorporated, about 3 minutes. Transfer to a bowl. Season with salt.


bacon recipe courtesy of: Le Petit Pierogi, Lepetitpierogi@yahoo.com, June 18, 2009

1511. BACON-WRAPPED CHICKEN BROCHETTES with CURRY SAUCE

serves eight


Curry Sauce
1 teaspoon butter or olive oil
1 small chopped onion or washed leeks
1 clove garlic, chopped
2 tablespoons curry powder
1 green apple, peeled and chopped
1 can unsweetened coconut milk
2 cups low sodium chicken broth
1/2 cup whipped cream
1/2 cup cilantro, chopped
salt to taste
1/4 teaspoon powdered ginger (or 1/2 tsp. freshly grated ginger)
1 yellow or red bell pepper, chopped

Chicken Brochettes:
8 10" bamboo skewers soaked in cold water for 30 minutes
12 green onions, roots trimmed; use white part and about 1" of green
4 boneless, skinless chicken breasts
8 strips smoked bacon
1/4 cup teriyaki sauce

For Sauce: In skillet, sauté onion, garlic and bell pepper in butter or oil on low heat until soft, about 10 minutes. Add remaining ingredients and simmer 15 minutes or until the apples are tender. Add salt to taste. Cool 15 minutes and put in blender or food processor. Puree until smooth. If sauce looks too thin, return to stovetop and reduce on low, until you reach desired consistency. Taste again for salt. Set aside.

For Chicken Brochettes: Trim, clean and cut green onions into 2 inch pieces from stem (white part). Reserve tops for garnish. Cut chicken breasts into 8 pieces each and place in a bowl. Pour teriyaki sauce over chicken and let marinate 5-10 minutes. Cut bacon into 4 pieces each. Take a piece of chicken breast and wrap it in bacon. Skewer it where the two ends of the bacon meet. Place an onion next on the skewer. Repeat process until each skewer has 4 pieces of chicken wrapped in bacon and 3 green onions. Place over a hot grill or under hot broiler until bacon is crisped and chicken is cooked through, (it should feel firm to the touch), about 5-7 minutes on each side. Remove from heat.

Rewarm sauce on low while chicken is cooking and spoon sauce onto warm dinner plates. Place brochettes on top of sauce and garnish with cilantro leaves and/or thinly sliced green onions.


bacon recipe courtesy of: Farmer John, 1101 North Main Street, Austin, Minnesota 55912-3680

1510. PRAWN, PEAS and BACON RICE

serves two


450 ml vegetable stock
1 tablespoons olive oil
6 rashers streaky bacon, chopped
125 grams long grain rice
finely grated zest of 1 lemon
100 grams frozen peas
150 grams large, cooked and peeled prawns
lemon wedges, to serve (optional)

Make up the stock. Heat the oil in a wide, deep frying pan over a high heat. Add the bacon and cook for 2-3 minutes until golden. Remove with a slotted spoon and set aside. Tip away most of the fat from the pan, then return the pan to a medium heat.

Stir in the rice and zest. Cook for 30 seconds, then stir in the stock. Cover and simmer for 8 minutes, stirring occasionally.

Stir in the peas, cook for 3 minutes, then stir in the prawns. Cook for 2 minutes, until the prawns are heated through and the rice is cooked.

Stir in the bacon and season to taste. Divide between plates and serve with the lemon wedges, if you like.


bacon recipe courtesy of: Matthew Drennan, delicious. magazine

1509. CHEESE TRIPLE ONION BACON BUNS

makes 16 to 18 buns


Dough:
3/4 cup water
1/2 cup milk
1/4 cup butter
1/4 cup liquid honey
1 large egg, beaten
3 1/2 to 4 cups bread flour
4 teaspoons instant yeast
1 1/4 teaspoons salt

Filling:
1/2 cup butter
1/3 cup chives, chopped
1/3 cup shallots, chopped
1/3 cup onions, chopped
1 tablespoon garlic, minced
2/3 cup crispy chopped bacon
2 1/2 cups Gruyere cheese

Heat water, milk and butter in sauce pan till butter is melted. Do not bring to a boil. Pour mixture into a mixing bowl and allow to cool to lukewarm. Add honey and 1 1/2 cups of flour, mix till smooth. Add in lightly beaten egg and yeast, mix till smooth. Allow to sit uncovered for 15 min.. Mix salt and 1 cup of flour. Pour out onto a floured surface and slowly add remaining flour just till the dough no longer sticks to counter. Knead for 8-10 minutes. Place dough into a lightly oiled bowl. Spray top with an oil spray. Cover with plastic wrap. Set aside in a warm place for 1 hour or till double in bulk. For filling, melt butter in a medium fry pan. Add in garlic, saute for a minute. Add in chives, shallots and onions, till onions are tender. Add in cooked bacon bits and stir till combined. Set aside to cool. After dough has risen pour out onto a floured surface. Punch down into a small rectangle. Roll out dough into a 12X24 rectangle. Pour filling onto dough. Spread with a rubber spatula, leaving about 1/2 inch around edges. Sprinkle half cheese on top of filling. Fold over the 1/2 inch edge. Roll dough like a jelly roll. Pinch seam closed with your fingers. Cut the jelly roll into 16-18 pieces. Place each piece into a very lightly greased muffin tins. Cover with plastic wrap let rise till double in size, about 1 hour. Top risen buns with remaining cheese. Place buns into a preheated 350 degree oven for 15-20 minutes. Allow to cool 5 minutes before removing from tins. Cool on a wire rack.


bacon recipe courtesy of: CookingBread.com, contact@cookingbread.com

1508. FIVE SPICE CRUSTED SALMON with SAUERKRAUT, IRISH BACON and CARAWAY SEEDS

makes 4 to 6 servings


Sauerkraut:
1/2 pound Irish bacon
1 tablespoon caraway seeds
1 large onion, peeled and sliced very thinly
1 plum tomato, chopped, with seeds and skin
2 pounds sauerkraut, drained if necessary
12 ounces lager beer

In a large sauce pan sweat the bacon, caraway seeds and onions for five to seven minutes or until soft, but not colored. Add the tomato, sauerkraut and beer and bring to a boil. Lower the heat to simmer and cook, covered for one hour. Let cool and reserve until needed. It will keep, refrigerated, for up to a week without spoiling.


Salmon:
1/4 cup coriander seeds
1/4 cup cumin seeds
1/4 cup fennel seeds
1/4 cup black onion seeds
1/4 cup black mustard seeds
4 to 6 pieces of salmon fillet, about 6 ounces each, skin on, cut from the center portion
1/4 cup vegetable oil, such as canola oil

Blend each spice briefly in a blender to break up, but not pulverize to a powder. Mix all of them well together in a bowl.

Wet each piece of salmon with water on the skin side. Dredge each piece, skin side down, in the spice mix. Set aside.

Meanwhile, preheat a heavy saute pan or skillet. Add the oil and then add the salmon pieces, skin side down and cover with a tight fitting lid. Let them cook for four minutes on one side only, for rare fish. Cook longer if desired. Uncover the pan and remove the fish to paper towels to drain.

Serve with the hot sauerkraut.


bacon recipe courtesy of: Sara Moulton | Gourmet

1507. BEEF CONSOMME with BACON DUMPLINGS

yields about 8 servings


1/2 pound raw bacon, finely chopped
4 cups stale white bread cubes, (about 8 slices white bread)
1 egg yolk
3/4 cup milk
salt
freshly ground white pepper
1/2 to 1 cup all-purpose flour
8 cups rich beef or veal stock
1/4 cup red wine
1/2 teaspoon caraway seeds
1 tablespoon finely chopped fresh parsley leaves

In a skillet over medium heat, cook the bacon until crispy. Remove and drain on paper towels. Pour off all of the oil, except for 1/4 cup. Add the bread to the hot oil and pan-fry until slightly crispy. Remove from the heat. In a mixing bowl, combine the egg and milk. Season with salt and pepper. Whisk well. Stir in the bacon and bread. Mix well. Cover and allow to sit for 30 minutes. Starting with 1/4 cup of flour, stir in enough flour to form the mixture into soft, smooth dumpling dough. Bring the stock to a boil. Add the red wine and caraway seeds and simmer for 15 minutes. Form the dough into balls, about 1 tablespoon each and drop into the hot liquid. Cook for about 8 to 10 minutes. To serve, ladle the soup into serving bowls. Garnish with parsley.


bacon recipe courtesy of: Emeril Lagasse, "Food of Austria," Emeril Live, 2000

1506. LINGUICA-STUFFED MEDJOOL DATES wrapped with BACON

11 toothpicks
6 pieces of regular bacon
12 medjool dates
1 (6 oz) package linguica sausage

Preheat oven to 350 degrees. Take a small knife & cut a slit down the side of each date & remove the seed. Do not cut the date in half. Cut the sausage into 6 thin slices (maybe 1/4 inch thick). Now, you have 6 round 1/4 inch slices of sausage. Cut these in half. So, now you have 12 "slivers" of sausage. Remove 6 slices of bacon & cut them in half. Take one sliver of sausage & place it into the date. It should fit in nicely & not be to big or small (remember, you want to taste the sausage). Now, take one of half slices of bacon & wrap it around the date so that the bacon holds the sausage in the date. The bacon should wrap all the way around the date. Now stick a toothpick through Repeat this until all the dates are stuffed & wrapped. Now, place the wrapped dates on a cookie sheet & put them in the oven for 20 mins (or until the bacon looks crisp). Let them cool & enjoy.


bacon recipe courtesy of: Group Recipes: Food Social Network

1505. CHICKEN with STUFFED MANICOTTI with BACON ALFREDO SAUCE

For the filling:
1 (10 ounce) package of frozen spinach
1 (15 ounce) package ricotta cheese
1 ½ cups of shredded mozzarella cheese
1/2 cup of parmesan cheese
1 tablespoon of Italian Seasoning
1 tablespoon of chives
1/2 teaspoon of salt
1/2 teaspoon of pepper
2 eggs

For the sauce:
1/2 pound of bacon
6 tablespoons of butter
3 cups of heavy cream
1 ½ cups of Parmesan Cheese
1/4 teaspoon of pepper
A pinch of nutmeg

For the chicken:
3 boneless skinless chicken breasts
2 eggs
1 cup of Italian Seasoned Bread Crumbs
1/2 cup of vegetable oil

In a large skillet over medium heat, cook the bacon until crisp. Drain on paper towels. Allow to cool. Crumble the bacon. Set aside. In the same skillet along with the bacon drippings, add 6 tablespoons of butter. Slowly add the heavy cream. Heat over medium heat until the mixture begins to bubble. Remove from heat. Add the Parmesan Cheese, pepper and nutmeg. Mix well.Set aside. Cook the pasta according to the package directions just until al dente (about 5 minutes). Drain. Preheat oven to 350 degrees F. Put all of the filling ingredients in a medium bowl. Mix until well blended. Stuff each of the manicotti shells with equal amounts of the filling. Pour ½ of the sauce into the bottom of a 9 x 13 glass baking dish. Lay the manicotti on top of the sauce. Pour the remaining sauce on over the manicotti.Bake at 350 for 30 minutes. While the manicotti is baking, heat a heavy skillet with the ½ cup of vegetable oil over medium heat. In a large shallow dish, scramble the two eggs. On a plate place the 1 cup of bread crumbs. Cut each of the chicken breasts in half. Dip each in the egg and then dredge in the bread crumbs. Brown both sides of the chicken in the oil. Drain on paper towels. Remove the manicotti from the oven and allow to sit for at least 10 minutes before serving. Serve the manicotti next to the chicken and drizzle some of the sauce on top of the chicken. Top with some of the crumbled bacon.


bacon recipe courtesy of: Mama's Southern Cooking

1504. ASIAGO, POTATO and BACON GRATIN

makes six servings


1 1/2 pounds peeled Yukon gold potatoes, cut into 1/4-inch-thick slices
1 teaspoon salt, divided
cooking spray
2 tablespoons minced shallots
1/4 cup all-purpose flour
2 cups 1% low-fat milk, divided
3/4 cup (3 ounces) grated Asiago cheese
1/4 cup chopped fresh chives
1/4 teaspoon freshly ground black pepper
4 bacon slices, cooked and crumbled
1/4 cup (1 ounce) grated fresh Parmesan cheese

Preheat oven to 350°.

Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; simmer 5 minutes or until potatoes are almost tender. Drain. Sprinkle potatoes evenly with 1/4 teaspoon salt; set aside and keep warm.

Heat a medium saucepan coated with cooking spray over medium heat. Add shallots; cook 2 minutes or until tender, stirring frequently. Lightly spoon flour into a dry measuring cup; level with a knife. Sprinkle flour over shallots. Gradually add 1/2 cup milk, stirring with a whisk until well blended. Gradually add remaining 1 1/2 cups milk, stirring with a whisk. Cook over medium heat 9 minutes or until thick, stirring frequently. Remove from heat; stir in 3/4 teaspoon salt, Asiago, chives, pepper, and bacon.

Arrange half of potato slices in an 8-inch square baking dish coated with cooking spray. Pour half of cheese sauce over potato slices. Top with remaining potato slices and cheese sauce; sprinkle with Parmesan. Bake at 350° for 35 minutes or until cheese is bubbly and lightly browned.


bacon recipe courtesy of: Maureen Callahan, Cooking Light, April 2004

1503. PARMESAN-STUFFED DATES wrapped in BACON

makes 6 hors d'oeuvre servings


18 (1- by 1/4-inch) sticks Parmigiano-Reggiano (from a 1/2-lb piece)
18 pitted dates (preferably Medjool)
6 bacon slices, cut crosswise into thirds
Special equipment: 18 wooden picks

Put oven rack in middle position and preheat oven to 450°F.

Stuff 1 piece of cheese into each date, then wrap 1 piece of bacon around each date, securing it with a pick. Arrange dates 1 inch apart in a shallow baking pan.

Bake 5 minutes, then turn dates over with tongs and bake until bacon is crisp, 5 to 6 minutes more. Drain on a paper bag or parchment. Serve immediately.


bacon recipe courtesy of: Gourmet, October 2005

1502. LEMON-AND-MINT ROAST LEG OF LAMB with BACON and FLAGEOLETS

makes 8-10 servings


6 tablespoons extra-virgin olive oil
1/4 pound double-smoked slab bacon, sliced 1/4 inch thick and cut crosswise into matchsticks
1 medium onion, finely chopped
10 garlic cloves--4 whole, 4 thinly sliced and 2 minced
1 pound flageolet beans, picked over and rinsed
1 bunch flat-leaf parsley stems, tied with kitchen string
1 bay leaf
4 thyme sprigs
4 cups chicken stock or canned low-sodium broth
4 cups water, plus more for roasting pan
Kosher salt and freshly ground pepper
One 6 1/2-pound leg of lamb, haitch bone and thigh bone removed, tied with kitchen string at 1 1/2-inch intervals
1/4 cup fresh lemon juice
1 1/2 loosely packed cups mint leaves, torn into pieces
1/2 pound pitted Calamata olives, coarsely chopped
oven-dried tomatoes (recipe below)

Oven-Dried Tomatoes
2 large plum tomatoes (about 1 3/4 pounds), cored and halved lengthwise
2 tablespoons extra-virgin olive oil
2 tablespoons very finely chopped shallots
1 garlic clove, very finely chopped
1 teaspoon minced thyme
salt and freshly ground pepper

Preheat the oven to 200. On a large rimmed baking sheet, toss the plum tomatoes with the olive oil, shallots, garlic and thyme and season generously with salt and pepper. Turn the tomatoes cut side up and roast them for about 3 1/2 hours, or until they are somewhat dry but still plump.

_________


Heat 1 tablespoon of the olive oil in a large, enameled cast-iron casserole. Add the bacon and cook over moderately high heat until golden and crisp, about 5 minutes. Add the onion and the 4 whole garlic cloves and cook until softened and just golden, about 5 minutes longer. Add the flageolets, parsley stems, bay leaf and thyme sprigs and toss to coat. Add the chicken stock, 3 cups of the water and 3 tablespoons of the olive oil.

Preheat the oven to 350°. Top the beans with crumpled, moistened parchment paper, then cover and bake for about 2 1/2 hours, stirring gently 2 or 3 times; the beans should be tender, but not mushy. Season the beans with salt and pepper. Drain the beans; reserve their cooking liquid and discard the parsley bundle, thyme, garlic cloves and bay leaf.

Using a sharp paring knife, make 1-inch incisions about 1 inch apart all over the lamb. Insert the garlic slices into the slits. Increase the oven temperature to 375°.

Set the lamb in a large roasting pan and drizzle with the lemon juice. Rub the lamb with the remaining 2 tablespoons of olive oil, the minced garlic and half of the mint. Season the lamb with salt and pepper. Roast for about 1 hour and 45 minutes, or until an instant-read thermometer inserted in the thickest part of the meat registers 130° for medium rare: Add water to the roasting pan occasionally if necessary to prevent the pan juices from burning. Transfer the lamb to a cutting board and cover loosely with aluminum foil. Leave the oven on.

Set the roasting pan over 2 burners, add the remaining 1 cup of water and bring to a boil over high heat, scraping up any browned bits from the bottom of the pan. Stir in the olives and the remaining half of the mint and pour the pan sauce into a bowl.

Rewarm the beans over moderate heat; add some of the reserved bean cooking liquid if they seem dry. Season with salt and pepper. Heat the Oven-Dried Tomatoes in the oven until warmed through. Spoon the beans onto a large platter and arrange the dried tomatoes around them. Thickly slice the lamb and arrange it over the beans. Pour the pan sauce over the lamb slices and serve.


bacon recipe courtesy of: Carrie Nahabedian, Naha, 500 North Clark Street, Chicago, Illinois 60654, 312-321-6242

1501. SAUTEED BEET and TURNIP GREENS with BACON and LEGUMES

bunch of fresh beet greens
bunch of fresh turnip greens
2 or 3 slices of thickly cut bacon
1/4 cup of dried or fresh legumes (i.e. cranberry beans, flageolet beans and/or lima beans)
salt and pepper
optional: dry white wine or vermouth

Cover the beans with an inch or so of cold water, bring to a boil for a few minutes, then lower to a very light simmer until tender (if dried beans, this can take 30 to 60 minutes or more, depending on age of beans). Optionally, you can add in a bay leaf, half an onion, and a crushed garlic clove. When the beans are tender, drain and set aside until needed.

Thoroughly wash your greens and dry them with a kitchen towel. Remove any greens that are yellow or very wilted. Loosely chop them right before adding to the pan.

Halve the bacon slices lengthwise, and the cut into 1/4 inch pieces. Cook in a large saute pan on medium-low heat until they are lightly browned but not yet crispy. Chop and add the greens, then cover and cook for three minutes. Uncover and stir in the beans along with a little salt and pepper. Cook for another couple of minutes, stirring occasionally and adding a splash of white wine or vermouth if you are inclined. The greens should not take long to cook — taste for salt and pepper and then serve.


bacon recipe courtesy of: Giff Constable and Lisl Dunlop, The Constables Larder, New York, New York

1500. WHOLE WHEAT RIGATONI with BACON

makes 4 servings


salt
1 pound whole wheat rigatoni
3 tablespoons extra-virgin olive oil
1/3 pound thick-cut bacon, chopped
3 fresh or dried bay leaves
1 large onion, quartered and sliced
freshly ground pepper
1/2 cup chicken broth or dry white wine
one 28-ounce can crushed tomatoes
flat-leaf parsley, finely chopped (a generous handful)
freshly grated Pecorino Romano cheese, to pass around the table

Bring a large pot of water to a boil. Salt the water, add the pasta and cook until al dente. Drain, reserving a ladle of the pasta cooking water.

While the pasta cooks, heat a large, deep skillet over medium heat. Add the oil, 3 turns of the pan, and the bacon and cook until the bacon renders fat and crisps at the edges. Add the bay leaves and onion and season with a little salt and a healthy dose of pepper. Cook until the onion is tender, about 10 minutes. Stir in the broth and cook until reduced by half, about 1 minute. Stir in the tomatoes, bring to a boil, then simmer to let the flavors combine.

Add the reserved pasta cooking water, the pasta and parsley to the sauce and toss. Transfer the rigatoni to a serving platter, discard the bay leaves and pass grated cheese around the table.


bacon recipe courtesy of: Rachael Ray, "30-Minute Meals," Every Day with Rachael Ray

1499. BACON JACK and JALAPENO QUESADILLAS

yields 4 servings, guacamole: 1 cup

Guacamole:
1 ripe Hass avocado, halved, seeded and peeled
1 small tomato, diced
2 scallions, finely chopped
1 tablespoon fresh lime juice
1 to 2 tablespoons chopped cilantro leaves
1 jalapeno, seeded and minced
1 small garlic clove, minced
salt, to taste

Quesadillas:
4 strips bacon (about 3 ounces)
6 scallions,(white and green parts) thinly sliced
1 jalapeno, seeded and minced
1 garlic clove, minced
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
3 (8-inch) multi-grain tortillas
3/4 cup shredded reduced-fat Monterey jack cheese
1/4 cup reduced-fat sour cream, optional
cilantro, for garnish

Guacamole: Coarsely mash the avocado in a large bowl. Add the tomato, scallions, lime juice, cilantro, jalapeno, and garlic until blended. Cover and chill until ready to serve.

Preheat oven to 450 degrees F. Spray a large baking sheet with cooking spray.

Lightly spray a medium nonstick skillet with cooking spray and set over medium-high heat. Add the bacon and cook, turning occasionally, until browned, 3 to 4 minutes. Transfer the bacon to paper towels to drain. Crumble and set aside.

To the same skillet, add the scallions, jalapeno, garlic, cumin, and coriander. Cook, stirring often, over medium heat, until the scallions are soft, 2 to 3 minutes. Remove from the heat.

Place the tortillas on the baking sheet; sprinkle 1/3 of the cheese, 1/3 of the scallion mixture, and 1/3 of the bacon over half of each tortilla. Fold the unfilled half of each tortilla over the filling. Lightly spray the quesadillas with cooking spray. Bake until lightly browned and crisp, 8 to 10 minutes.

Cut each quesadilla into 4 wedges and serve with the guacamole and sour cream, if using. Garnish with cilantro.


bacon recipe courtesy of: Food Network Kitchens, Television Food Network, 2009

1498. BROILED TROUT with BACON, ONIONS and RAISINS

makes 4 servings


4 thick bacon slices (7 ounces), cut crosswise into 1/8-inch-wide strips
2 cups coarsely chopped red onion
1/2 cup golden raisins (3 ounces)
1/2 cup red-wine vinegar
2 teaspoons sugar
1/2 teaspoon salt
4 (10- to 12-ounce) whole rainbow trout, cleaned and boned, leaving heads and tails intact (butterflied), or 8 fillets
2 teaspoons olive oil plus additional if necessary
1/4 teaspoon black pepper
Special equipment: 2 (15- by 10-inch) shallow baking pans

Cook bacon in a 10- to 12-inch heavy skillet over moderate heat, stirring occasionally, until golden, about 5 minutes. Transfer bacon with a slotted spoon to paper towels to drain, then pour off all but 1/4 cup fat (add additional olive oil if bacon doesn't render enough fat). Add onion to skillet and cook over moderate heat, stirring occasionally, until onion is softened and beginning to brown on edges, about 6 minutes. Stir in bacon, raisins, vinegar, sugar, and 1/4 teaspoon salt and boil until liquid is reduced to about 1/3 cup, about 1 minute. Remove from heat and keep warm, covered.

Preheat broiler and oil baking pans.

Arrange 2 trout, opened and skin side down, in each pan. Brush flesh of fish with 2 teaspoons oil (total) and sprinkle with pepper and remaining 1/4 teaspoon salt.

Broil 1 pan of fish about 4 inches from heat until just cooked through, 2 to 3 minutes, then loosely cover with foil to keep warm and broil second pan of fish in same manner. Spoon bacon mixture down center of each fish and drizzle with remaining juices from skillet.


bacon recipe courtesy of: Gourmet, March 2007

1497. BACON and OKRA CORNMEAL FRITTERS

makes about 28 fritters


4 bacon slices
1/2 large Vidalia or other sweet onion, finely chopped (2/3 cup)
1/2 pound fresh okra, trimmed and chopped
1 large egg
1 cup well-shaken buttermilk
1 cup white cornmeal (preferably stone-ground)
1 teaspoon sugar
1/4 teaspoon cayenne
about 1 cup vegetable oil for frying

Preheat oven to 200°F with rack in middle.

Cook bacon in a heavy medium skillet over medium heat, turning occasionally, until crisp. Drain bacon on paper towels, reserving fat in skillet. Finely chop bacon. Add onion and okra to fat in skillet and cook over medium heat, stirring, until beginning to soften, about 3 minutes. Remove from heat and stir in bacon.

Whisk egg in a medium bowl, then whisk in buttermilk, cornmeal, sugar, cayenne, and 1 tsp salt until smooth. Stir in okra mixture.

Wipe skillet clean. Add enough oil to skillet to measure 1/4 inch and heat over medium heat until it shimmers. Cook rounded tablespoons of batter (6 to 7 fritters per batch), turning once, until golden, 2 to 3 minutes per batch. Transfer to paper towels to drain. Keep warm in oven while making remaining batches. Serve immediately.


bacon recipe courtesy of: Ruth Cousineau, Gourmet, June 2008

1496. MINI ARTICHOKE PIZZAS with CRISPY BACON

serves two


1-2 bacon rashers
6 small sage leaves
1-2 tablespoons olive oil
2-3 slices focaccia
3 artichoke hearts, drained and cut in half
1 tablespoon shredded basil
6 parmesan shavings

Heat the oil in a large frying pan and fry the bacon until crisp. Drain on kitchen paper and shred into small strips with a knife. Add the sage leaves to the oil in the pan and fry until translucent and crisp. Drain on kitchen paper. Cut out 6 small circles from the sliced bread and fry these in the oil that remains in the pan until crisp and golden. Remove from pan. Arrange half an artichoke heart on each piece of bread. Place a little basil and a piece of parmesan on each one and place on a serving dish. Scatter with bacon and crispy sage and serve at once.


bacon recipe courtesy of: Antony Worrall Thompson, Ready Steady Cook, BBC Food

1495. PIZZA with SHRIMP, BACON and ARTICHOKE HEARTS

serves 2


8 ounces fresh shrimp, peeled and deveined
1 teaspoon minced garlic
Kosher salt
4 thick slices bacon, cut into 1/4-inch-thick matchsticks
1 ball pizza dough
flour, for dusting
6 cooked artichoke hearts, quartered
4 to 6 ounces sliced semisoft Asiago cheese
2 tablespoons fresh oregano, roughly chopped
extra-virgin olive oil, to drizzle
freshly cracked black pepper.

At least 45 minutes before cooking, preheat the oven and pizza stone to 550 degrees.

Melt the butter in a small sauté pan over high heat until it foams. Add the shrimp and garlic, season with salt and cook for about a minute, shaking the pan, until the shrimp just start to color. Transfer to a bowl.

Place the bacon in the pan and set over high heat. Cook, stirring occasionally, until brown and crispy. Using a slotted spoon, transfer the bacon to a small bowl.

Place the dough on a heavily floured surface and stretch and pull, using your hands or a rolling pin, into about a 14-inch round. Place on a lightly floured pizza peel or rimless baking sheet. Cover with the toppings, being careful not to press on the dough and weigh it down: the bacon first, then the artichoke hearts, the shrimp, the cheese and finally the oregano, leaving roughly a 1/2-inch border. Shake the pizza peel slightly to make sure the dough is not sticking. (Gently lift any sections that are sticking and sprinkle the peel with flour.) Slide the pizza directly onto the baking stone in one quick, forward-and-back motion. Cook until the crust has browned on the bottom and the top is bubbling and browning in spots, about 7 minutes. Drizzle the pie with a little olive oil and some pepper. Serve hot.


bacon recipe courtesy of: Sam Sifton, The New York Times Magazine, April 16, 2009

1494. BACON POTATO PANCAKES

makes two dozen


5 medium uncooked red potatoes -- peeled and shredded
5 bacon strips, cooked and crumbled
1/2 cup chopped onion
2 eggs, beaten
2 tablespoons all-purpose flour
salt and pepper, to taste
1 dash ground nutmeg
oil, for frying

Rinse and thoroughly drain potatoes. In a bowl, combine the potatoes, bacon, onion, eggs, flour, salt, pepper and nutmeg.

In an electric skillet, heat 1/8 in. of oil to 375F. Drop batter by 2 heaping tablespoonfuls into hot oil. Flatten to form patties. Fry until golden brown; turn and cook the other side. Drain on paper towels.


bacon recipe courtesy of: CDKitchen.com

1493. BACON, MAINE LOBSTER and TOMATO SLIDERS

makes two servings


1 1/2 lbs. Maine Lobster, shell-on
1/4 teaspoon sesame
1/4 teaspoon fennel
1/4 teaspoon celery salt
1/4 teaspoon Korean chili pepper
2 teaspoons mayonnaise
1/4 teaspoon, plus as needed Sriracha chili sauce
2 bacon strips, cut into thirds
12 thin sliced tomato
6 brioche rolls

Grind sesame, fennel, celery salt and Korean chili pepper until fine. Combine mayonnaise with dry spice blend. Add sriracha. Reserve, refrigerated, at least 15 minutes. Separate claws and tail from body of Maine lobster, reserving body for another use. Cook claws in a pot of boiling water for 9 minutes, and tail for 7 minutes. Remove Maine lobster from boiling water and chill in ice water. Remove Maine lobster meat from shells and chop into 1/2-inch cubes. Combine Maine lobster meat with spiced mayonnaise. Spoon 2 ounces Maine lobster salad in each mini brioche roll. Top each with a piece of bacon and 2 thin slices of tomato and skewer with bamboo skewers. Plate 3 sliders per serving, and serve with additional sriracha if desired.


bacon recipe courtesy of: Patrick Feury, Nectar, 1091 Lancaster Avenue, Berwyn, Pennsylvania 19312, (610) 725-9000 | Maine Lobster Council, 45 Memorial Circle, Suite 102, Augusta, Maine 04330

1492. WARM SALAD with JERUSALEM ARTICHOKES, BACON and RADICCHIO

makes four servings


6-8 Jerusalem artichokes, scrubbed
5 slices thick-cut bacon, cut into 1/2-inch slices
1 small red onion, thinly sliced
1 small head radicchio, halved and thinly sliced
1 large head butter lettuce
1 small handful flat leaf parsley, roughly chopped
4 tablespoons balsamic vinegar
extra virgin olive oil to taste (optional)
shaved Parmesan

Boil the artichokes in salty water until just soft, but nowhere near mushy. Slightly cool and cut into chunks.

Meanwhile, sauté the bacon in a large skillet until beginning to brown, then add the artichokes. Add onions and cook over high heat, stirring only occasionally, until everything is crispy.

Transfer the contents of the skillet into a large bowl, and season with salt and pepper. Add the balsamic vinegar, and, depending on the fat content of your bacon, a little olive oil to moisten. Add the radicchio and lettuce, and toss well. Transfer to serving plates and top with shaved Parmesan.


bacon recipe courtesy of: Cook With Jamie: My Guide to Making You a Better Cook by Jamie Oliver. Hyperion, 2007

1491. SAUTEED SKATE with RADICCHIO, BACON and BALSAMIC BROWN BUTTER

4 ounce skate wing fillets, skin and cartilage removed, about 8 each
Kosher salt
pepper
2 tablespoon olive oil
1/4 cup quick-mixing all-purpose flour
6 slices bacon, diced
1 head radicchio, washed, dried and cut into 1-inch squares
1 tablespoon parsley, chopped
4 tablespoon butter
4 tablespoon balsamic vinegar

Season the fish with salt and pepper to taste and then dust lightly with flour. Heat a large sauté pan over medium heat with 2 Tablespoons olive oil. Sauté the skate until golden and cooked through, turning once, about 3 minutes each side. Transfer the skate to a platter and keep warm, loosely covered.

Add bacon to pan and cook slowly, stirring occasionally, until fat is rendered and bacon is crisp. Add radicchio to pan, and cook, stirring, until it begins to wilt. Season the mixture with pepper and salt to taste if necessary. Stir in chopped parsley and keep warm while you make the brown butter sauce.

In a small saucepan, melt butter over medium-low heat and cook until butter solids are lightly browned and fragrant. (Watch carefully to make sure butter does not burn). Remove from the heat and carefully add balsamic vinegar. To serve, divide the bacon-radicchio mixture among four warmed plates. Place fish on top and drizzle butter-balsamic sauce on fish and around the plate.


bacon recipe courtesy of: Brian Bistrong, Executive Chef, The Harrison, 355 Greenwich Street, New York, New York 10013, 212-274-9310

1490. BACON-WRAPPED COD with LITTLENECK CLAMS

serves two


4 small fillets of blue cod, skin and bones removed
4 rashers streaky bacon or smoked pork belly
3 tablespoons olive oil
1/4 cup white wine
1/2 cup cream
10 New Zealand littleneck clams, washed
chopped garden herbs including parsley, chives, chervil. etc.

Preheat oven to 350 degrees F. Lay two cod fillets together for each portion and wrap two slices of streaky bacon around the centers. Place the two portions of bacon wrapped cod fillets in an ovenproof frying pan and drizzle with olive oil. Select a pan that fits the portions snugly. Roast in hot oven until the bacon begins to crisp and the cod is almost cooked. Remove from the oven to the stove top on a moderate heat, deglaze (lift the flavors from the bottom of the pan) with the white wine while the cod is still in the pan. Allow to boil, then add the cream. (This should come halfway up the cod fillets.) Add clams. Boil gently until the sauce begins to thicken slightly and the clams open, then add chopped herbs, ground black pepper and salt. Serve with steamed seasonal vegetables and freshly dug new-season potatoes.


bacon recipe courtesy of: Fleur's Place by Fleur Sullivan, Paul Sorrel and Graham Warman | Homer News, 3482 Landings Street, Homer, Alaska 99603-7999, March 4, 2009

1489. PIMENTO and BACON CLAMS

yields four servings


1 pound butter, room temperature
1/2 cup finely chopped pimentos
5 cloves garlic, chopped
1/4 cup chives, chopped
salt
freshly ground black pepper
2 tablespoons finely chopped fresh parsley leaves
4 dozen littleneck clams, scrubbed
4 slices raw bacon, frozen

In a mixing bowl, combine the butter, pimentos, garlic, and chives. Season with salt and pepper. Mix well. Add parsley. Mix well. Spoon the butter onto a piece of parchment paper, for a long 1-inch round log. Roll the log up tightly in the parchment paper. Wrap the butter log a second time in plastic wrap. Refrigerate until firm.

Preheat the oven to 400 degrees F. With an oyster knife, shuck each clam, remove the top shell and place on a parchment lined baking sheet. Loosen the clams away from the bottom shell. Remove the butter from the refrigerator and slice into thin pats. Place the pieces of bacon on top of each other and slice into 1-inch pieces.

Place a pat of the butter on top of each shucked clam. Lay a piece of bacon on top of the butter. Place on the top rack in the oven and cook for 8 to 10 minutes, or until the bacon is crispy. Remove from the oven and place the clams on a large platter. Pour any pan drippings over the clams. Garnish with parsley.


bacon recipe courtesy of: Emeril Lagasse, "New England Fare," Emeril Live, 2000

1488. MANGO TANGELO CHUTNEY and BACON-TOPPED POLENTA

MANGO CHUTNEY TOPPED
1 large mango, diced
2 Minneola tangelo’s, peeled with skin off
1 cup sugar
1 tablespoon white vinegar
1/2 teaspoon allspice
1/2 teaspoon chili powder
1/2 teaspoon ground red pepper flake
1/2 teaspoon curry powder
1/2 teaspoon salt

BACON TOPPED
2 strips bacon chopped and cooked
bacon grease

polenta

In a medium sauce pan on medium heat pour in the vinegar and salt and stir frequently as the sugar caramelizes, careful not to burn it just get a nice light brown color. In a separate sauce pan on medium heat dump in the mango and tangelo and cook until the fruit starts to get softer. Mix in the caramelized sugar, all spice, chili powder, red pepper flake, curry powder, and salt. Cook on low heat for about 5 minutes then pour over some polenta.


bacon recipe courtesy of: Eric Rivera, Eric Rivera's Cooking Blog, Western Washington State, February 17, 2009

1487. SCOTCH PANCAKES with BACON and CARAMELIZED APPLE

Pancakes
100 grams plain flour
1 teaspoon baking powder
pinch of salt
80ml buttermilk
50ml cold water
2 large eggs, beaten
cinnamon powder
sunflower oil

Topping
2 or 3 dessert apples, peeled, cored, thinly sliced
50 grams caster sugar
50 grams unsalted butter
cinnamon powder
streaky bacon

Sieve the flour, baking powder, cinnamon and salt into a bowl, and make a well in the centre. In a separate jug, mix the water and buttermilk together. Pour the eggs into the flour 'well' you created, and add a glug of the buttermilk mix. Using a whisk, work from the centre of the mixture outwards. Slowing combining the eggs with the flour and add little splash of buttermilk mixture at a time as you mix. Use a paper towel and grease the inside of a non-stick frying pan on medium heat. Pour a small ladle into the pan and cook the pancakes for about a min or so each side. Place the cooked ones on a plate and can be kept warm in the oven as you work through the mixture. Fry the bacon and can be also kept warm in the oven as you make the caramelised apple. Pour the caster sugar into a none stick frying pan and let it melt over moderate heat. Once sugar melted, turn up the heat till it goes slightly golden brown in colour. Then stir in the butter, cinnamon and sliced apples and cook for couple of minutes. Put couple of pancakes on a plate, then top with the bacon and caramelised apple.


bacon recipe courtesy of: Nibbledish

1486. BACON-WRAPPED HOISIN-GINGER SALMON, NOODLES and PEAS

yields four servings


4-5 boneless, skinless salmon fillets, approximately 6 oz each
8-10 bacon strips
toothpicks
1/4 teaspoon Mrs. Dash original seasoning, per fillet
1/3 cup hoisin sauce
1/3 cup maple syrup
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons ketchup
1 tablespoon garlic
1 tablespoon ginger
3/4 pounds Cantonese Noodles (medium size rice noodles)
4 cups frozen baby peas

Preheat oven to 425 degrees F. Spray a broiler pan with cooking spray. Wash salmon under cold water and pat dry with paper towel. Wrap each filet with 2 strips of bacon and secure with toothpicks. Add spice. Fill a kettle with water and bring to a boil. Combine hoisin sauce, maple syrup, soy sauce, rice vinegar, ketchup, garlic, and ginger together in a small bowl. Place salmon on broiler pan and cover with half the prepared sauce. Place in preheated oven and set timer for 10 minutes.

Meanwhile: Place Rice noodles in large bowl. Pour boiling water over top of noodles. Set timer for 4 minutes Rinse peas in colander. Place in microwave-safe pot or casserole. Cover and microwave at high for 3 minutes. When noodles are ready, rinse, return to bowl and toss with a little sesame oil if you wish. Remove salmon from oven and place on noodles and pour remaining sauce over top.


bacon recipe courtesy of: Sandi Richard, "Old Meets New," Fixing Dinner, Food Network Canada

1485. BACON-WRAPPED TERIYAKI CHICKEN SKEWERS

1 lb. boneless skinless chicken breasts
about 8 oz. lean bacon
1 large can pineapple chunks
teriyaki sauce
kebab skewers or toothpicks

The easiest way to handle the bacon situation is to remove it from the package and while it’s still all stuck together, stretch it out a little (lengthwise). If you’re using center-cut bacon (and the “slab” is not as wide as regular bacon), just cut it in half. Otherwise, use kitchen shears to cut the slab into thirds. Refrigerate until ready to use, partially because it’s easier to work with cold bacon.

Using kitchen shears, cut chicken into bite-sized pieces. You can gauge about how many pieces you’ll need by how many pieces of bacon you have; you probably won’t use all the bacon, but you’ll need about 8 oz. or ⅔ of a standard-sized package of bacon. So count the bacon pieces and keep that in mind when cutting up your chicken.

Drain the pineapple and set up a little work station with skewers, bacon, chicken, and a 9x13 baking dish (for big skewers) or a sturdy Ziploc bag (for toothpick skewers). Wrap a piece of bacon around a chicken piece, secure with toothpick/skewer, and top with a chunk of pineapple. Repeat twice if using large skewers.

When all chicken pieces have been sufficiently staked, pour Teriyaki sauce over everything, reserving about ¼ c., and marinate in refrigerator for at least 4 hours, no longer than about 8.

Preheat grill; when about 350-400 degrees, place skewers on grill and baste with reserved Teriyaki sauce. Cook about 7 minutes and flip skewers. Baste again and cook another 7 minutes.


bacon recipe courtesy of: TasteBook

1484. BROILED CHICKEN with BACON over EGG FRIED RICE

makes 2 servings


2 skinless boneless chicken thighs, cut into 1-inch pieces (8 to 10 ounces)
1 bunch scallions, cut into 1-inch pieces
2 bacon slices, cut into 1-inch pieces
1 1/2 tablespoons vegetable oil, divided
1 large egg
1/4 teaspoon soy sauce
1/8 teaspoon Asian sesame oil
1 1/2 cups chilled cooked white rice

Preheat broiler.

Toss chicken, scallions, and bacon with 1/2 tablespoon vegetable oil and a scant 1/2 teaspoon each of salt and pepper in a 4-sided sheet pan. Broil 4 to 5 inches from heat, stirring once or twice, until chicken is just cooked through, about 10 minutes.

Meanwhile, beat egg with soy sauce, sesame oil, and a pinch of salt. Heat 1/2 tablespoon vegetable oil in a 10-inch nonstick skillet over medium-high heat until hot. Add egg mixture and cook, stirring, until almost set, about 45 seconds. Transfer to a bowl.

Heat remaining 1/2 tablespoon vegetable oil in skillet over medium-high heat until hot, then stir-fry rice until hot, about 5 minutes. Add egg and stir-fry 1 minute. Season with salt.

Serve chicken with rice.


bacon recipe courtesy of: Andrea Albin, Gourmet, June 2009

1483. RABBIT with BACON and VEGETABLES stewed in GOOSEBERRY CHAMPAGNE

serves eight


3 wild rabbits, jointed, giblets reserved
flour
1 oz. butter or bacon fat or pork fat
6 oz. streaky bacon, diced
10 oz. mixed onions and carrots, diced
salt and pepper
1 sprig of fresh thyme
2 bay leaves
1 tablespoon chopped parsley
2 tablespoons tomato purée
1 bottle gooseberry champagne or any dry homemade fruit wine

Dredge the rabbit pieces in flour. Melt the butter or fat in a large roasting tin or flameproof casserole and fry the rabbit, the diced bacon and vegetables for about ten minutes till they are golden brown. Season the rabbit with salt and pepper. Add the herbs and tomato purée and stir in well. Add the champagne and the rabbit giblets tied in a muslin bag. Cover with a lid or aluminium foil and pop into the over at 350F for about two hours or until the rabbit is tender. Remove the bag of giblets before serving.


bacon recipe courtesy of: Keith Floyd, "Floyd on Britain and Ireland," BBC Food

1482. FRISEE, APPLE, BACON and GOAT CHEESE SALAD

1 bunch of frisée, washed and broken into pieces
1 apple, core removed and sliced
6 oz bacon, cut in small pieces and sautéed until crispy
4 oz goat cheese, crumbled

Apple cider honey mustard vinaigrette
1 ½ tablespoons apple cider vinegar
1 teaspoon Dijon style mustard
1 teaspoon honey
2 tablespoons olive oil
1 garlic clove, crushed
1 tablespoon finely chopped parsley
salt and pepper to taste

Combine all the ingredients for the vinaigrette or salad dressing in a jar, close it tight and shake until the ingredients are well mixed. Place the frisée, sliced apple, bacon and goat cheese in a salad bowl. Pour the dressing or vinaigrette over the salad and toss well. Serve immediately.


bacon recipe courtesy of: Layla, Laylita's Recipes, Seattle, Washington

1481. TROUT with OLIVES, GRAPE TOMATOES and APPLE-SMOKED BACON

yields two servings


12 ounces trout fillet, 2 (6 ounce) fillets
2 teaspoon lemon, fresh, divided
1/4 teaspoon pepper, black ground
1/8 teaspoon salt
1 teaspoon olive oil
1 slice bacon, applewood-smoked (such as Hormel), finely diced
1 clove garlic, minced
1 1/2 cups grape tomatoes, halved
1/4 cup green olives, pimento stuffed, halved
2 tablespoon basil, fresh, chopped
lemon, wedges

Preheat broiler.

Place fish, skin side down, on work surface; sprinkle fish with 1 teaspoon lemon juice. Sprinkle with pepper and salt; set aside.

Heat oil in a large ovenproof skillet over medium-high heat; add bacon and garlic. Cook 4 minutes or until bacon is crisp. Using a slotted spoon, transfer browned garlic and bacon to a paper towel–lined plate; discard drippings in pan.

Place pan over medium-high heat; add fish, skin side down. Cook 5 minutes. Add tomatoes and olives to pan.

Place pan in oven; broil 6 to 8 minutes or until fish flakes easily when tested with a fork. Sprinkle with remaining 1 teaspoon lemon juice. Place fish and vegetables on individual serving plates, and sprinkle evenly with chopped basil and bacon mixture. Serve with lemon wedges.


bacon recipe courtesy of: Everyday Health, Waterfront Media, 45 Main Street, Suite 800, Brooklyn, New York 11201

1480. GRILL-ROASTED BACON and SCALLION CORN MUFFINS

makes twelve muffins


5 slices of bacon
1 cup all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
2 teaspoons baking powder
2 teaspoons salt
1/2 teaspoon baking soda
1/2 teaspoon freshly ground black pepper
pinch of cayenne pepper
1 1/2 cups frozen corn kernels, thawed
4 large scallions, finely chopped
2 large eggs
1 cup sour cream
4 tablespoons unsalted butter, melted


Set up a grill for indirect grilling, with the coals on one side, and heat to 425°. Meanwhile, in a medium skillet set on the grill or the stove, cook the bacon over moderate heat, turning once, until crisp, about 6 minutes. Drain on paper towels and crumble.

Line a 12-cup muffin tin with paper liners. In a large bowl, whisk the flour, cornmeal, sugar, baking powder, salt, baking soda, black pepper and cayenne. Stir in the corn, scallions and crumbled bacon.

In a medium bowl, whisk the eggs with the sour cream and melted butter. Fold the wet ingredients into the dry until just blended. Pour the batter into the muffin cups.

Place the muffin tin on the grate opposite the coals, cover the grill and bake for 20 minutes, or until a toothpick inserted in the center comes out with only a few crumbs attached. Serve slightly cooled.


bacon recipe courtesy of: Nick Fauchald, "Easy Grilling, Easy Grilling: 5 Great Techniques for the Lazy Griller," Food & Wine, June 2008

1479. BUCATINI with CHICKEN, HICKORY BACON, ORANGE PEPPER and PESTO

makes 4 to 6 servings


½ pound boneless, skinless chicken breast, cut into 1-inch pieces
1 tablespoon olive oil
1 tablespoon white wine
½ teaspoon dried Italian seasoning
½ teaspoon chili powder
½ teaspoon coriander
1 teaspoon minced fresh ginger
8 slices hickory smoked bacon, chopped (½-inch pieces)
olive oil
2 tablespoons unsalted butter
1 cup finely chopped red onion
3 tablespoons minced garlic
1 pound bucatini
1 cup coarsely chopped orange bell pepper
¾ cup frozen corn kernels
5 ounces baby spinach
1¼ cups heavy cream

pesto (recipe follows)
½ cup toasted pine nuts
¼ cup finely grated Locatelli Romano cheese
3 cups loosely packed basil leaves
1 cup olive oil
¼ cup freshly grated Locatelli Romano cheese
¼ cup toasted pine nuts
¼ cup chopped toasted walnuts (see Note)
3 large garlic cloves
½ teaspoon coarse salt

To marinate the chicken: In a medium-size bowl, combine the chicken with the olive oil, wine, Italian seasoning, chili powder, and coriander. Cover tightly with plastic wrap and place in the refrigerator for 1 to 2 hours.

Put a large pot of water on to boil over high heat.

Place the marinated chicken with the ginger in a medium skillet over medium-high heat and cook, stirring occasionally, until cooked through, about 5 minutes. Remove from the heat. Transfer the chicken to a bowl and set aside.

To make the pasta: In the same skillet, over medium heat, cook the bacon until browned but not crispy, about 10 minutes. Remove from the heat, remove the bacon from the pan with a slotted spoon, and set aside.

Heat the oil with the butter in a shallow Dutch oven over medium-high heat. Add the onion and garlic, reduce the heat to medium-low and cook, stirring occasionally, until the onion is very tender, 8 to 10 minutes.

Meanwhile, add the bucatini to the boiling water and cook until al dente, 10 to 12 minutes.

Add the pepper, corn, and spinach to the Dutch oven, and cook until the pepper is just tender and the spinach is wilted, 2 to 3 minutes. Add the cream, Pesto, pine nuts, and Romano cheese to the Dutch oven and cook for 3 more minutes, stirring to incorporate. Drain the bucatini and add to the vegetables and sauce with the reserved chicken and bacon, tossing gently to blend all of the ingredients. Serve immediately with additional grated cheese.

To make the pesto: Place all the ingredients in a blender and process until the pesto is finely puréed. Use immediately, or store in the refrigerator with a thin film of olive oil on top, covered, for up to 24 hours.


bacon recipe courtesy of: At Home with Magnolia: Classic American Recipes from the Owner of Magnolia Bakery by Allyssa Torey and John Kernick. Wiley, 2006

1478. MOREL MUSHROOM SOUP with SMOKED BACON and SOUR CREAM

serves four


1 lb. morel mushrooms, rinsed clean
8 cups chicken or vegetable stock
1 cup sherry
½ sour cream
1 cup heavy cream (optional)
1 yellow onion, chopped
1 celery bunch, chopped
6 oz. smoked bacon, cut into strips
2 cloves garlic
2 carrots, chopped
2 bay leaves
2 sprigs fresh thyme
1 tablespoon parsley, finely chopped
salt and pepper

In a soup pot, cook strips of bacon over medium. Once bacon is crisp, remove half the bacon and set aside. Add onions, garlic, celery and carrots to bacon fat, sauté until vegetables start to brown. Add mushrooms and cook until soft.

Add sherry, chicken or vegetable stock, bay leaves, thyme and heavy cream if desired. Simmer over medium-high heat until vegetables are cooked, about 25 minutes. Remove from heat and purée until smooth. Pass liquid through a fine screen strainer and place back into soup pot. Season with salt and pepper to taste, simmer over medium-high heat until ready to serve.

In a small bowl, whisk together sour cream, parsley and a desired flavoring such as truffle oil. Garnish soup with sour cream and bacon strips.


bacon recipe courtesy of: Rick Bakas, Back to Bakas

1477. COD CHOWDER with BACON, SAFFRON and FINGERLING POTATOES

makes 6 servings


4 thick-cut slices bacon (about 1/4 pound), cut into 2-inch pieces
1 1/2 cups chopped leeks (white and pale green parts only; about 2 leeks)
3 8-ounce bottles clam juice
1 pound fingerling or baby Dutch yellow potatoes, cut crosswise into 1/4-inch-thick rounds
1/2 cup water
1 teaspoon chopped fresh thyme
1/2 teaspoon crumbled saffron threads
1/2 cup whipping cream
6 5-ounce cod fillets

Cook bacon in heavy large pot over medium heat until crisp. Using slotted spoon, transfer to paper towels to drain. Add leeks to same pot. Cover and cook until leeks are very tender, stirring frequently, about 4 minutes. Add clam juice, potatoes, 1/2 cup water, thyme, and saffron. Bring to boil; reduce heat to medium and cover. Simmer until potatoes are just tender, stirring occasionally, about 7 minutes. Stir in cream and reserved bacon. Season chowder to taste with salt and pepper.

Sprinkle cod with salt and pepper; place atop chowder. Cover and cook until cod is opaque in center, about 10 minutes.

Using slotted spoon, transfer 1 cod fillet to each of 6 bowls. Ladle chowder over fish and serve.


bacon recipe courtesy of: Bon Appétit, October 2004

1476. REBLOCHON TARTS with BACON and FINGERLING POTATOES

yields four servings


2 medium fingerling potatoes
4 slices of bacon
1 1/2 tablespoons extra-virgin olive oil
1 medium onion, thinly sliced
salt and freshly ground pepper
all-purpose flour, for rolling
1/2 pound cold all-butter puff pastry
1/4 pound Reblochon cheese, rind removed and cheese thinly sliced

In a small saucepan, cover the potatoes with cold water and bring to a boil. Cook over high heat until tender when pierced with a knife, about 15 minutes. Drain, then peel and thinly slice crosswise.

Meanwhile, in a medium skillet, cook the bacon over moderately high heat until crisp, about 5 minutes; transfer to paper towels. Cut the slices in thirds.

Preheat the oven to 375°. Pour off the bacon fat in the skillet and add the oil. Add the onion and cook over moderate heat, stirring frequently, until softened and browned, about 15 minutes; add water as necessary, 1 tablespoon at a time, to prevent scorching. Transfer the onion to a bowl; season with salt and pepper.

Line a baking sheet with parchment paper. On a lightly floured work surface, roll out the puff pastry to an 11-inch square. Using a plate as your guide, cut out four 5-inch rounds. Transfer the rounds to the prepared baking sheet and prick them all over with a fork.

Bake the rounds in the center of the oven for about 8 minutes, until puffed and lightly golden. Using the back of a fork, deflate the rounds and bake for about 4 minutes longer, until the pastry is just set.

Top the pastry rounds with the onion, potato slices, bacon and cheese. Bake for about 10 minutes, until the cheese is melted and the pastry is browned. Transfer the tarts to plates; serve hot or warm.


bacon recipe courtesy of: Terrance Brennan, "Pairing of the Day: October 2008, Strategies for Cooking with Cheese," Food & Wine, October 2008

1475. BRAISED HALIBUT with BACON and MUSHROOMS

yields four servings


1 (3 1/2-ounce) bag boil-in-bag long-grain rice
4 applewood-smoked bacon slices
1/3 cup prechopped onion
1 tablespoon chopped fresh thyme
8 ounces presliced mushrooms
2 teaspoons olive oil
4 (6-ounce) halibut fillets
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup dry white wine
2 tablespoons chopped fresh parsley

Cook rice according to package directions, omitting salt and fat. Drain and keep warm. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Add onion, thyme, and mushrooms to drippings in pan; sauté for 3 minutes. Remove mushroom mixture from pan. Heat oil in pan over medium heat. Sprinkle fish with salt and pepper. Add fish to pan, and cook for 2 minutes on each side or until browned. Return the mushroom mixture to pan. Stir in wine, and cook for 3 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Sprinkle with crumbled bacon and parsley. Serve over rice.


bacon recipe courtesy of: Robin Vitetta-Miller, Cooking Light, September 2007

1474. SALMON with BACON MOLASSES VINAIGRETTE

8 6-7 oz. fresh salmon fillets
2 teaspoons smoked sea salt
1 teaspoon cracked black pepper
4 slices hickory smoked bacon (thick sliced)

Bacon-Molasses Vinaigrette
4 tablespoons aged balsamic vinegar
2 tablespoons molasses
1 teaspoon garlic
1 teaspoon minced shallot
1 tablespoon chopped basil
4 tablespoons cracked black pepper
4 tablespoons olive oil

Add the ingredients in a blender. Blend until smooth. Season salmon filets with smoked sea salt and cracked black pepper. Dice and cook bacon until crisp. Remove cooked bacon and drain on a paper towel. Let the bacon grease get hot enough to sear the salmon. Place salmon top side down for 1 minute, then turn to other side. The salmon should be crusty on the outside but moist on the inside. Continue this until you have the salmon cooked to your liking. Three minutes is usually perfect. Place salmon on greens, drizzle vinaigrette and garnish with crisp bacon.


bacon recipe courtesy of: Regina Charboneau, Regina's Table at Twin Oaks | NewsChannel 5, Nashville, Tennessee, Monday, March 10, 2008

1473. HICKORY-GRILLED RIB-EYE STEAKS with BACON-MOLASSES BUTTER

makes 6 servings


6 thick bacon slices
1/3 cup mild-flavored (light) molasses
6 tablespoons (3/4 stick) butter, room temperature
2 cups hickory wood chips, soaked in water 30 minutes, drained
6 rib-eye steaks (each about 1 inch thick)

Position rack in top third of oven and preheat to 375°F. Line small baking sheet with foil. Arrange bacon slices on foil; brush bacon with all of molasses, then sprinkle with pepper. Bake until bacon is cooked through but not crisp, about 15 minutes. Transfer bacon to work surface; cool. Chop bacon; transfer to small bowl. Add butter and stir to blend. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before using.)

Prepare barbecue (medium-high heat). When coals are white, spread wood chips in 8x8-inch disposable aluminum foil pan; place pan directly atop coals. Sprinkle steaks with salt and pepper. When chips are smoking, place steaks on grill rack. Cover grill and cook steaks to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to plates. Spoon bacon-molasses butter atop each and serve.


bacon recipe courtesy of: "Southern Cookout, Birthday Barbecue: July '02," Bon Appétit July 2002

1472. RACK OF LAMB with FENNEL, SAUSAGE, BACON and THYME FLOWERS

for four servings


800 grams (1 lb. 12 oz.) rack of lamb
50 grams (2 oz.) garlic dry sausage, thinly sliced
50 grams (2 oz.) small bacon bits
4 bulbs of fennel
1/2 sweet onion
3 tablespoons mild flavorful olive oil
1 sprig of thyme
a small pinch of thyme flowers
a small pinch of ground cumin, salt and pepper

Quarter the fennel bulbs, remove the cores and slice the leaves thinly. Cook in 1 liter (4 cups) of boiling salted (20 g / 4 tsp.) water for 6 minutes; drain, refresh in ice water and drain again.

Cut the sausage into thin strips.

Place the rack of lamb, seasoned with salt and pepper, in a baking dish with 1 tbsp. olive oil, a crushed clove of garlic (unpeeled), and two sprigs of thyme.

Roast for 12 minutes in a hot oven (200°C / 400°F).

Remove from the oven; let the meat rest on a rack covered with a sheet of aluminum foil.

In a saucepan, sweat the minced onion with the bacon in 2 tbsp. hot olive oil. When the onion is lightly colored, add the sausage, then the fennel, thyme flowers and cumin. Cook gently for 5 minutes.

Meanwhile, reheat the lamb for 5 minutes in a hot oven. Serve hot, accompanied by the vegetables.


bacon recipe courtesy of: Jacques Chibois, Grand Chef Relais & Châteaux, La Bastide Saint-Antoine, 48, avenue Henri Dunant, 06130 Grasse, Côte-d'Azur, France

1471. GRILLED COD and LEEK with BACON

makes four servings


14 ounces cod, halibut, or Japanese bluefish fillets, skinned
1 leek (7 1/2 oz.)
8 strips (7 1/2 oz.) bacon, each cut into 5 pieces
20 thin slices ginger root with skin
1/2 teaspoon salt
1/8 teaspoon pepper
40 toothpicks
1/4 cup parsley, cut 1 inch long

Cut fillets into 20 equal pieces (1 1/2-inch by 1/2-inch.) Season with salt and pepper. Cut leek into 10 equal pieces; cut in half, lengthwise. Place a ginger slice on a fish; wrap bacon around it and fasten the ends with a toothpick. Wrap bacon around leek; fasten ends with a toothpick. Place the fish on a bacon rack and put it on the turn table. Do not cover. Cook on high for 5 – 6 minutes or until fish is done. Transfer to a plate. Place the leeks on a bacon rack and place it on the turn table. Cook on high for 3 – 4 minutes. Serve cod and leek together. Garnish with parsley.


bacon recipe courtesy of: Sachiko Murakami, Sachiko Cooking Tokyo/Fukuoka, Japan, info@sachikocooking.com

1470. MARINATED SARDINES with CHICKPEAS and BACON

serves six


18 small sardines, cleaned
8 mint leaves, to garnish

For the marinade
4 oranges, juiced
30ml sherry vinegar
salt

For the stuffing
1 red pepper
1 onion, peeled
1 aubergine
2 tablespoon olive oil

For the salad
25 grams lardons of bacon
50 grams croutons,
125 grams chickpeas, cooked
2 spring onions, chopped

For the vinaigrette
100ml extra virgin olive oil
15 grams walnuts, chopped
1 orange, juiced
15ml sherry vinegar
salt
pepper

First make the marinade. Mix together the orange juice, sherry vinegar and salt. Toss the sardines with the marinade in a large dish and marinate in the refrigerator for at least 6 hours. Preheat the oven to 190°C/gas 5. Toss the red pepper, onion and aubergine in the olive oil in a roasting tray. Roast for 30 minutes until tender. Cut the roasted red pepper, onion and aubergine into short, thin strips and toss together. Fry the bacon in a small, heavy-based frying pan until cooked. In a bowl, mix together the fried bacon, croutons, chick-peas and spring onions. Make the vinaigrette by whisking together the olive oil, walnuts, orange juice and sherry vinegar. Season with salt and freshly ground pepper. Toss the chick-pea mixture with the vinaigrette. Drain the marinated sardines. Stuff each sardine with the roasted vegetables. To serve, spoon the chick-pea salad onto a serving plate. Top with the stuffed sardines, garnish with mint leaves and serve.


bacon recipe courtesy of: Simon Rimmer, "Good Food Bites," UKTV Food

1469. GRILLED SALMON with BACON and POTATO HASH

makes four servings


GARLICKY VINAIGRETTE
1 tablespoon Dijon mustard
1/2 small shallot, finely chopped
1 small garlic clove, minced
1 tablespoon bottled clam juice
2 tablespoons Champagne vinegar
1/2 tablespoon red wine vinegar
1/4 cup extra-virgin olive oil
salt and freshly ground pepper

CHIVE OIL
1/2 cup chopped chives
1/4 cup canola oil
salt

HASH AND SALMON
1 pound unpeeled small white new potatoes, sliced 1/4-inch thick
3/4 pound thin asparagus
1/2 pound sliced applewood-smoked bacon
1 tablespoon extra-virgin olive oil
3/4 cup chicken stock
3/4 cup bottled clam juice
4 tablespoons unsalted butter
1/4 cup snipped chives
1/4 cup finely chopped fresh dill
salt and freshly ground pepper
four 6-ounce skinless center-cut salmon

MAKE THE GARLICKY VINAIGRETTE: In a blender, combine the mustard, shallot, garlic, clam juice and vinegars and mix until smooth. With the machine on, add the oil in a thin stream and process until emulsified. Season with salt and pepper.

MAKE THE CHIVE OIL: Puree the chives with the canola oil in a blender until smooth. Season with salt.

MAKE THE HASH AND SALMON: Bring 2 medium saucepans of salted water to a boil. In one, cook the potatoes until just tender, about 10 minutes. Drain and cool in a bowl of ice water; drain again and pat dry. In the other, cook the asparagus until crisp-tender, about 3 minutes. Drain and cool under running water, then pat dry. Cut the asparagus into 1/2-inch lengths.

In a large, deep skillet, fry the bacon in 1 teaspoon of the olive oil over high heat until crisp, about 5 minutes. Drain the bacon on paper towels and coarsely chop it. Pour off the fat and wipe out the skillet.

Heat the remaining 2 teaspoons olive oil in the skillet. Add the potatoes and bacon and cook over moderately high heat, stirring, until the potatoes are just beginning to brown in spots, about 6 minutes. Add 1/2 cup each of the chicken stock and clam juice and cook, stirring gently, until most of the liquid is absorbed, about 6 minutes. Stir in the asparagus, butter, chives, dill and the remaining 1/4 cup each of chicken stock and clam juice. Cook until most of the liquid is absorbed, about 5 minutes. Season with salt and pepper and keep warm.

Heat a cast-iron grill pan or skillet. Season the salmon with salt and pepper and grill over high heat until browned on the bottom, about 3 minutes. Turn the salmon and cook until golden and crusty, about 2 minutes longer. Spoon the potato hash onto 4 plates and top with the salmon. Drizzle the garlicky vinaigrette and chive oil all around and serve immediately.


bacon recipe courtesy of: Andrea Curto, "America's Best New Chefs 2000," Food & Wine, July 2000

1468. YAM and RUSSET POTATO SALAD with GREENS and BACON

serves 6


3 tablespoons white wine vinegar
2 1/2 tablespoons Dijon mustard
1 1/2 tablespoons honey
1 to 1 1/2 teaspoons hot pepper sauce (such as Tabasco)
9 tablespoons olive oil
1 pound russet potatoes, peeled, cut into 1/2-inch cubes
1 pound yams (red-skinned sweet potatoes), peeled, cut into 1/2-inch cubes
6 slices bacon
10 large mustard green leaves, cut into 3/4-inch pieces (about 4 cups)

Whisk first 4 ingredients in small bowl to blend. Gradually whisk in olive oil. Season dressing with salt and pepper.

Steam russets until tender, about 8 minutes. Transfer to large bowl; toss with 1 tablespoon dressing. Steam yams until tender, about 7 minutes. Transfer to medium bowl; toss with 1 tablespoon dressing.

Fry bacon in large skillet until crisp. Transfer to paper towels. Drain. Crumble bacon. Add yams, bacon and mustard greens to russets. Toss salad with enough dressing to coat. Season with salt and pepper. (Can be made 2 hours ahead. Cover and let stand at room temperature.)


bacon recipe courtesy of: Bon Appétit, July 1996

1467. SPRING GREENS SAUTE with BACON and WALNUTS

makes 4 servings


1 tablespoon extra-virgin olive oil
1 thick-cut bacon slice, chopped
1/2 cup coarsely chopped walnuts
1 bunch dandelion greens, Swiss chard, or mustard greens (about 12 ounces), tough bottom stems removed, leaves cut into 1-inch pieces (about 8 cups)
2 tablespoons finely grated Gruyère cheese (optional)

Heat oil in heavy large skillet over medium-low heat. Add bacon; sauté until almost crisp, about 6 minutes. Add walnuts; sauté 1 minute. Add greens and toss until wilted but still bright green, 5 to 7 minutes. Season to taste with salt and pepper. Transfer to bowl. Sprinkle with cheese, if desired, and serve.


bacon recipe courtesy of: Clifford A. Wright, Bon Appétit, May 2009

1466. PEANUT BUTTER and BACON TRUFFLES

makes about twenty


6 strips very crisp, cooked bacon, well drained
1/2 cup salted dry-roasted peanuts
4 teaspoons sugar
1/4 cup smooth peanut butter
8 oz. (1 1/4 cups) semisweet chocolate chips
1/4 cup quality unsweetened cocoa powder

Put bacon, peanuts, and sugar into a food processor and puls until mixture is ground to a medium-fine texture. Transfer bacon-peanut mixture to a small bowl, add peanut butter, and stir until thoroughly combined. Cover bowl with plastic wrap and chill peanut butter mixture in the refrigerator until firm.

Line a cookie sheet with parchment or waxed paper and set aside. Roll peanut butter mixture in 1" balls and put them on the prepared cookie sheet. Drape plastic wrap over peanut butter balls and chill in the refrigerator until firm.

Meanwhile, melt chocolate chips in a small heatproof bowl set over a small pot of simmering water over medium-low heat, stirring often, until smooth. Remove bowl from heat and set aside to let chocolate cool until warm. Sift cocoa into antoher bowl and set aside.

Working with a few of the peanut butter balls at a time, roll them int he melted chocolate, coating them evenly. Transfer truffles to bowl of cocoa powder, dredging truffles completely. Truffles will keep at room temperature in an airtight container with some additional cocoa for up to 2 days, in the refrigerator for up to 1 week, or in the freezer for up to 1 month. Bring to room temperature before serving.


bacon recipe courtesy of: Phoebe Lawless, Magnolia Grill, 1002 9th Street, Durham, North Carolina 27705, (919) 286-3609 | Saveur, Issue #82

1465. NICOISE SALAD with BACON and CHEESY CROUTONS

serves four


small ciabatta loaf, torn into pieces
3 tablespoons extra-virgin olive oil
25 grams fresh Parmesan, grated
6 rashers streaky bacon, chopped
100 grams trimmed fine green beans
1 head of lettuce, cut into bite-size pieces
4 ripe tomatoes, cut into wedges
large handful of pitted black olives
4 eggs, hard-boiled
1 bottle French dressing, to serve

Preheat the oven to 220C/fan200C/gas 7. Put the ciabatta into a roasting tin, add the oil and turn to coat. Scatter over the cheese, season with pepper and mix. Stir in the bacon. Cook for 15 minutes, turning halfway, until golden. Drain on kitchen paper.

Meanwhile, add the beans to a saucepan of boiling water. Cook for 2 minutes, then drain and plunge into a bowl of cold water to cool. Drain again and set aside.

Divide the lettuce between 4 plates. Top with the green beans, tomato wedges, olives and cheesy ciabatta croutons with bacon. Season. Peel and cut the eggs into wedges and scatter over the salad. Drizzle with some French dressing to serve.


bacon recipe courtesy of: Kate Belcher, delicious. magazine, Seven Publishing Group, Sea Container’s House, 20 Upper Ground, London SE1 9PD

1464. CELERIAC SOUP with SMOKY BACON and PINE NUTS

serves six


800 grams celeriac
2 celery hearts
2 leeks
70 grams unsalted butter
sea salt and white pepper
1 liter chicken or vegetable stock
1 teaspoon grainy mustard
150 grams rindless smoked streaky bacon, diced
50 grams pine nuts
cream, for swirling, optional

Peel and chop the celeriac; trim and slice the celery hearts, reserving any inner leaves separately. Trim and slice the leeks.

Melt the butter in a large saucepan over a low heat. Add the leeks, celery and celeriac, sprinkle over a heaped teaspoon of sea salt and cook very gently for 30 minutes, stirring frequently to prevent the vegetables colouring. Add the stock, bring to the boil and simmer over a low heat for 15 minutes. Purée the soup in batches in a liquidiser, pass through a sieve, whisk in the mustard and then taste to check the seasoning.

At the same time, heat the bacon in a large frying pan over a medium heat and fry in the rendered fat, stirring occasionally until golden and crisp, adding the pine nuts a couple of minutes towards the end. Drain these on a double thickness of kitchen paper.

Chop a few of the reserved celery leaves for garnish. Serve the hot soup with a swirl of cream if wished and the crisp bacon and pine nuts scattered over. Decorate with the chopped celery leaves.


bacon recipe courtesy of: Annie Bell, Mail Online, January 24, 2009

1463. VENISON MEDALLIONS with a BRUNOISE of BACON and WINTER VEGETABLES

serves four


2 medium carrots, peeled
½ celeriac or 1 large turnip, peeled
1 leek, white part only
2 tablespoons olive oil
100 grams bacon lardons
1 Savoy cabbage, cored and thinly shredded
142ml pot single cream
4 x 120 grams fillet of venison steaks
a little finely chopped parsley
sea salt and freshly ground black pepper

Cut the carrots and celeriac or turnip into small, neat 1cm dice. Blanch in a little salted boiling water for 3 minutes, then drain, season and set aside.

Quarter the leek lengthways and cut into dice. Heat a tablespoon of oil in a large saucepan and sauté the lardons until the fat starts to run. After about 3 minutes, toss in the leeks and cook for 2 minutes.

Stir in the cabbage and sauté with the leeks and bacon for 2-3 minutes until wilted, stirring often. Mix in the cream. Bring to the boil, then cook briskly
until the cream reduces by half. Check the seasoning.

When ready to serve, season the venison. Heat the remaining oil in a heavy-based nonstick frying pan and press the venison steaks on to the hot metal. Cook for about 3 minutes, then flip over and cook the other side for another 2 minutes or until the flesh feels springy when pressed. Season again and set the pan aside to let the meat rest.

Reheat the cabbage with brunoise of root vegetables. Divide between the centre of four warm dinner plates. Slice the venison into medallions, slightly on the diagonal and arrange on top, overlapping a little. Pour over any meat juices from the cutting up. Sprinkle over the parsley and serve.


bacon recipe courtesy of: Gordon Ramsay, Times Online

1462. WARM EDAM CHEESE SOUFFLE with CRISPY BACON

yields eight servings


Bechamel:
1 1/4 cup milk
1/4 cup butter
5 teaspoons flour
6 egg yolks
pinch of salt
pinch of pepper
pinch of cayenne pepper

Cheese Mixture:
3 ounces Edam cheese
2 ounces butter
3 ounces cream cheese
8 egg whites, whipped
pinch of salt
1/4 pounds small brunoise of bacon

Bring the milk to a boil. In a different pan over a medium heat melt the butter, add the flour and cook without browning until the mixture begins to bubble. Gradually add hot milk whishing constantly. Cook until texture becomes smooth and thick and begins to boil. Let boil for 3 to5 minutes whisking constantly. Remove from heat, place in a bowl. Mix yolks, salt, pepper and cayenne to the mixture.

Preheat oven to 350F.

Prepare souffle ramekin by buttering the edges with softened butter. Sprinkle the finely grated parmesan evenly around the ramekin. Prepare bain marie (water bath) for souffle and heat in oven.

In a bowl melt the cream cheese, butter and edam cheese. Add Bechamel to cheese mixture. With a spatula fold the soft peaked whipped egg whites to mixture.

Dice the Nueske Bacon into small pieces, saute in pan until crisp. Drain excess fast and place on a paper towel.

Fill the prepared ramekin with mixture to the top. Clean the edges of the ramekin of any extra mixture. To bake souffle place the ramekins in the bain marie for 15 minutes until it puffs 1 inch above the ramekin. Take souffle out of the oven to cool. Place a tsp of crispy bacon in the center of the souffle.

Place Ramekin on plate with a quenelle of onion sorbet.


bacon recipe courtesy of: Roland Passot, Food Network

1461. ALASKAN HALIBUT TAGINE with ELEPHANT GARLIC CONFIT, WHITE BEANS, STEAMED MUSSELS, RAPINI and SMOKED BACON

serves four


For the elephant garlic confit
3 heads elephant garlic, cloves peeled and separated
1 cup extra virgin olive oil

Place the cloves in a small pot and cover with the olive oil (you may need more oil depending on the size of your pot). Cook slowly on the lowest setting of your stove until the garlic is soft. Set aside to cool.


For the broth
1 cup dried white beans (such as navy or cannelini)
1 each carrot, peeled and cut into 1” chunks
1 each onion, peeled and quartered
1 each garlic clove, peeled
1 sprig fresh thyme
1 each bay leaf
1 teaspoon black peppercorns
1/4 lb slab bacon (preferably skin-on)
6 cups chicken stock

Soak the beans overnight in two quarts of cold water. Discard the water and place the beans in a 4qt sauce pot and cover with the chicken stock. Wrap all of the remaining ingredients in cheesecloth, tie securely with kitchen twine, and throw the bundle in the pot with the beans. Simmer over very low heat until the beans are tender (one to two hours).

Discard the cheesecloth and its contents. Drain the beans and allow to cool. Set aside. Place the bean liquid into a clean saucepan and reduce slowly until you have about two cups. Reserve.


Assembly

4 each Alaskan halibut filet, skin-off 5 oz portions
¼ lb slab bacon, cut into lardons (1/4” x ¼” x 1”)
1 bunch rapini, bottom 2” of stems discarded, washed thoroughly
4 each baby carrots, peeled and cut into ¼” rounds
1 lb mussels, well-scrubbed and beards removed
1 each lemon
1 pinch chile flakes (if desired)

Preheat the oven to 400º. Render bacon over medium heat until crisp. Remove from fat and drain on a paper towel. Place two cups of the cooked beans in the center of the tagine. Arrange rapini around the beans. Place carrots, mussels, and cooked elephant garlic over the rapini. Season the halibut with salt and pepper, and brush with a little of the reserved bacon fat. Place the halibut in the center of the tagine over the beans. Finally, add the reduced bean cooking liquid. Cover and bake in a 400?oven until the halibut is beginning to flake and the mussels have all opened, about 35 minutes. Just before serving, scatter the bacon over the dish, grate lemon zest over all, sprinkle the chili flakes around and drizzle about three tablespoons of the garlic cooking oil into the broth. Bring to the table covered, and remove the cover tableside so your guests can enjoy the aroma. Serve in large, wide bowls with crusty bread.


bacon recipe courtesy of: Michael Mina, Mina Group, Inc., 335 Powell Street, 13th Floor, San Francisco, CA 94102

1460. SPAGHETTI SQUASH with CRISPY BACON and TURNIP GREENS

1 medium spaghetti squash
1 package frozen chopped turnip greens, rinsed and drained well
1 small onion, diced
4 slices bacon, cooked crisp and chopped
3-5 cloves garlic, chopped
2 tablespoons butter
olive oil - up to 1/4 cup to finish cooking
salt and pepper to taste

Preheat oven to 400°F. Pierce the squash with a knife or serving fork in several places and place on center rack of oven in a baking dish for 1 hour. Remove and let cool until manageable.

Heat butter and 2 tablespoons olive oil in a large saute pan or heavy bottomed skillet over medium flame. Saute onion until translucent, about 3 minutes. Add garlic and cook until just brown, about 2 minutes. Add greens and toss to combine. Turn heat to low and cook, uncovered, for approximately 8 minutes, stirring occasionally.

Meanwhile; Cut squash down the center. Scoop out seeds and fibrous center strands. Remove stringy flesh by scraping across grain with a large fork. Place flesh in a collander or a large bowl lined with a clean kitchen towel to drain.

When greens are heated through and have turned a deep green, add squash to skillet. Return to medium heat, add salt and pepper and begin tossing frequently, adding olive oil as necessary to retain moisture. Stir in bacon, reserving a little for garnish. Continue tossing until entire dish is piping hot.

Serve hot, garnish with reserved bacon.


bacon recipe courtesy of: Cooking... By the Seat of My Pants

1459. RISOTTO with TURNIPS and BACON

serves 2 as a main course


3 bacon slices
1 small onion
2 medium turnips (preferably with greens; about 1/2 pound total)
3 1/2 cups chicken broth
3/4 cup Arborio rice
Garnish: freshly grated Parmesan

In a 3-quart heavy saucepan cook bacon over moderate heat until crisp and golden and transfer with a slotted spoon to paper towels to drain. Reserve 1 tablespoon fat in pan. Chop onion. Peel turnips and cut into 1/4-inch dice (if using greens, cut into 1/4-inch-wide slices and chop stems). In a saucepan bring broth to a simmer and keep at a bare simmer.

Heat reserved fat over moderately high heat until hot but not smoking and sauté onion, stirring, until just beginning to soften. Stir in turnips (and greens if using) and rice and sauté, stirring constantly, 1 minute. Stir in 1 cup simmering broth and cook, stirring constantly and keeping at a strong simmer, until absorbed. Continue simmering and adding broth, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until rice is tender and creamy-looking but still al dente, about 18 minutes total.

Crumble bacon. Serve risotto sprinkled with bacon and garnished with Parmesan.


bacon recipe courtesy of: Gourmet, November 1998