2148. BACON-WRAPPED APRICOTS with SAGE

makes twenty-four


24 small fresh sage leaves
24 large dried apricots
8 slices bacon, cut crosswise into thirds
2 tablespoons pure maple syrup
toothpicks, for serving

Heat oven to 375º F. Place a sage leaf on each apricot, wrap with a piece of bacon, and place seam-side down on a baking sheet. Bake until the bacon is beginning to crisp, 6 to 8 minutes per side. Remove from oven and brush with the maple syrup. Serve with toothpicks.


bacon recipe courtesy of: Kate Merker and Sara Quessenberry, Real Simple, December 2009

2147. BACON and KALE MINESTRA

yields four servings


1 tablespoon extra-virgin olive oil
1/3 pound smoky bacon (about 6 slices), chopped
1/2 pound red potatoes, cut into small cubes
1 large onion, chopped
3 cloves garlic, finely chopped
1 pound kale or tuscan kale (lacinato), stemmed and shredded or chopped
6 cups chicken stock
One 15.5-ounce can cannellini beans, rinsed
1/8 teaspoon freshly grated nutmeg
Salt and pepper
Grated parmigiano-reggiano cheese, for serving

In a soup pot, heat the extra-virgin olive oil, 1 turn of the pan, over medium-high heat. Add the bacon and cook until browned, about 5 minutes. Stir in the potatoes, onion and garlic, cover and cook for 5 minutes. Add the kale, cover and cook until wilted, about 5 minutes.

Stir in the chicken stock, beans and nutmeg; season with salt and pepper. Cover and bring to a boil, then lower the heat and simmer for 10 minutes. Serve in shallow bowls with the cheese on top.


bacon recipe courtesy of: Rachael Ray, "30-Minute Meals," Everyday with Rachael Ray, December/January 2010

2146. ROASTED BUTTERNUT SQUASH LASAGNA with GOAT CHEESE, BACON and FRIED SAGE

serves 6


6 slices of uncooked bacon
1 1/2 cup smashed roasted butternut squash
8 ounces soft goat cheese
1/3 cup ricotta cheese
1 egg
2 tablespoons minced fresh sage or 1/2 tsp dried ground sage + 2 sprigs fresh sage to fry for garnish
1/4 teaspoon Kosher salt
1/8 teaspoon coarsely ground black pepper
3 cups marinara sauce (around 25 ounces)
9 no-boil lasagna noodles
2 cups shredded mozzarella and Provolone cheeses

Preheat oven to 375 degrees F. Ask a question about this step. Fry the bacon (sliced or whole, whichever you prefer) in a medium saucepan over medium heat until it crisps up. Remove bacon with a slotted spoon and set aside. Ask a question about this step. Meanwhile, remove leaves from the 2 sprigs of fresh sage and add to the hot bacon drippings after you remove the cooked bacon. Fry for about 45 seconds or so until they, too, crisp up. Remove fried leaves from skillet and set aside with cooked bacon bits. Ask a question about this step. In a small bowl combine the goat cheese, ricotta cheese, egg, 2 T minced fresh sage, salt & pepper. Mix thoroughly. Set aside. Ask a question about this step. Prepare an 11x7 inch casserole dish with nonstick spray and add spread a couple spoonfuls of marinara sauce in the bottom. Put a layer of lasagna noodles over the sauce. I used three, but I had to break one to make it fit. Spread about 1/2 cup smashed squash over noodles, followed by 1/3 of the goat cheese mixture, 1/3 of the marinara sauce and 1/2 cup shredded mozzarella. Repeat layering two more times with remaining ingredients and top with remaining mozzarella cheese. Ask a question about this step. Cover with aluminum foil and bake for 30 minutes. Remove foil and continue to bake, uncovered, for another 15 minutes until everything is bubbly, heated through, and the cheese begins to turn golden brown. Remove from the oven and top with reserved bacon bits and fried sage. Allow to rest for about 10 minutes before slicing. Ask a question about this step.

NOTES:This obviously goes much faster if the squash is roasted ahead of time. It also freezes well. To roast a butternut squash, preheat the oven to 400 degrees F. Slice the squash in half, discarding seeds and gunk from the center. At this point you can either place it face-up on a baking sheet and drizzle with olive oil or face-down in a casserole dish and fill the dish with about 1/2-inch of water. Bake for about 40-70 minutes, depending on the size of your squash. When it's done, it should easily pierce with a fork. Allow it to cool, then scrape the flesh from the skin, discarding the skin. Mash, then proceed with recipe. This method works for just about any type of squash. Ask a question about this step.


bacon recipe courtesy of: perrysplate, California, food52

2145. WARM SALAD of TEA-SMOKED TROUT with CRISPY BACON, FRISEE and HORSERADISH

serves 6-8


For the tea-smoked trout
6oz demerara sugar
6oz long grain rice
leaves from 14 tea bags
olive oil, to drizzle
11½-12½oz fresh trout, heads removed
salt and freshly ground black pepper

For the dressing
3½fl oz fish stock
3½fl oz double cream
2 tablespoons creamed horseradish sauce, from a jar
3½fl oz cider
salt and freshly ground black pepper

For the salad
8oz smoked streaky bacon, rind removed
1oz butter
1 Golden Delicious apple, thinly sliced
7oz frisée lettuce, torn
4 tablespoons chopped parsley
2 tablespoons chopped chives
extra virgin olive oil, to drizzle

Preheat the oven to 200C/400F/Gas 6.

For the tea-smoked trout, put the sugar, rice and tea leaves into a bowl and mix together. Line a wok with heavy-duty kitchen foil and pour the mixture on top. Cover with another layer of foil, drizzle over some olive oil and place the trout on top. Season with salt and freshly ground black pepper, then cover with another sheet of foil, sealing it tightly around the edges. Place on the hob over a moderate heat and leave the trout to smoke for a few minutes. Set aside. (CAUTION: tea-smoking generates a lot of smoke. Cook in a well-ventilated area.)

For the dressing, bring the stock to the boil in a saucepan and continue to boil, uncovered, until reduced by half. Leave to cool.

Whip the cream until stiff peaks form, then fold in the creamed horseradish, the cooled fish stock and cider. Season to taste with salt and freshly ground black pepper.

For the salad, place the bacon on a baking tray and cook in the oven until crisp.

Meanwhile, heat the butter in a frying pan and cook the apple slices until soft and golden.

Remove the bacon from the oven and, when cold enough to handle, break into bite-size pieces.

Arrange the frisée lettuce on serving plates. Scatter the bacon on top, drizzle over some of the dressing, then scatter over the apple slices and chopped herbs. Spoon over the remainder of the dressing and top with the smoked trout. Drizzle with a little olive oil and serve immediately.


bacon recipe courtesy of: James Martin, Stately Suppers, BBC-Food

2144. WATERMELON SALAD with BASIL and BACON

makes 6 servings


6 cups cut watermelon
2 cups quartered fresh strawberries
2 green apples, cored and diced
1 tablespoon extra-virgin olive oil
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon ground black pepper
6 slices cooked and cooled bacon, crumbled
1/4 cup thinly sliced fresh basil

In a large bowl, combine the watermelon, strawberries and apples. In a small bowl, whisk together the olive oil, lemon juice, salt and pepper. Drizzle the mixture over the fruit, then gently toss to combine. Scatter the bacon and basil over the salad. Serve immediately at room temperature.


bacon recipe courtesy of: J.M. Hirsch, The Seattle Times, August 12, 2010

2143. ASIAN PEAR, MACHE, FETA and BACON SALAD with COARSE-GRAIN MUSTARD and MOLASSES

For the Vinaigrette:
1 1/2 tablespoons coarse grain mustard
1/2 teaspoon molasses
1/4 teaspoon (packed) brown sugar
2 tablespoons red wine vinegar
1/4 teaspoon freshly cracked black pepper
pinch kosher salt
3 tablespoons olive oil

For the Salad:
1 Asian pear, core removed, sliced thin
5–6 cups mache, can substitute any green
1/2 cup feta, crumbled
4 slices cooked bacon, crumbled

For the Peppery Candied Walnuts:
1 cup walnuts
2 tablespoons light corn syrup
1 tablespoon (packed) brown sugar
3/4 teaspoons salt
1/2 teaspoon freshly cracked black pepper
1/8 teaspoon red pepper fakes

For the Salad: In a large mixing bowl, whisk together all ingredients for the vinaigrette except olive oil until thoroughly combined. While continuing to whisk constantly, slowly drizzle in olive oil to form an emulsifed vinaigrette. Adjust seasoning to taste with kosher salt and freshly cracked black pepper. Reserve 1 1/2 tablespoons of dressing for garnish. Add mache and sliced pear to vinaigrette and toss to coat. Divide salad evenly among four plates. Sprinkle each salad with crumbled feta, bacon, and candied walnuts (see below). To garnish, drizzle a teaspoon of reserved vinaigrette around the perimeter of the plate.

For the Peppery Candied Walnuts: Preheat oven to 350 degrees and spray a baking sheet with cooking spray. Mix together all candied walnut ingredients in abowl until walnuts are evenly coated. Pour walnuts onto prepared baking sheet and scatter into a single layer. Bake at 350 degrees for 10 to 15 minutes until nuts turn a deep golden. Stir every 5 minutes to prevent nuts from burning. Remove from oven. Cool nuts completely on the pan. Store in an airtight container at room temperature.


bacon recipe courtesy of: ifood.tv

2142. SMOKED CARP CHOWDER with BACON

1 1/2 lb. smoked carp
1/2 lb. bacon
1 large onion, sliced
4 medium potatoes
4 cups milk
1 bay leaf
salt and pepper to taste

Brown bacon in pot, add onion and cook till clear. Add potatoes, and enough water to just cover. Add some salt and pepper to taste and simmer until potatoes are almost done. Add milk and fish and simmer for 15 min. Thicken a bit if desired with a reaux made from equal amounts of butter and flour, melt butter and mix in flour, stir in a bit at a time, stirring until thickness is where you want it.


bacon recipe courtesy of: Bowfishing Association of Illinois

2141. FIDDLEHEAD FERN and BACON SAUTE

makes four side dishes


1 pound fiddlehead ferns
2 tablespoons olive oil
butter (optional)
2 cloves finely chopped garlic (optional)
¼ cup bacon, cut into ¼ inch cubes (optional)
Kosher or sea salt and ground black pepper

Trim the dark ends from the stems and wash the fiddleheads in a coarse strainer using a strong stream of water. Place them in a large bowl of water and swirl them around, rubbing off the thin flakes of chaff on the ferns. Drain and dry in a kitchen towel, rubbing off any remaining chaff.

Heat oil in a sauté pan over medium – high heat. Add the bacon and cook, stirring until lightly browned. Add ferns and garlic and cook, covered, for 3 – 4 minutes. Uncover and cook for an additional 3 – 4 minutes or until they are tender but still are slightly crunchy. Add salt and pepper to taste and swirl in some butter if you wish. Serve immediately. If you make extra, they make an interesting addition to a mixed salad or soups and stews. Because they are fully cooked, add them at the last minute to hot dishes.


bacon recipe courtesy of: Charlie Burke, Weather Hill Farm, Sanbornton, New Hampshire | Food Writer for The Heart of New England

2140. MUENSTER and BACON GRILLED CHEESE on ROSEMARY OLIVE OIL BREAD

makes three servings


1 loaf of rosemary olive oil bread
butter
muenster cheese
1 lb bacon, fully cooked
sliced tomatoes, optional
avocado slices, optional
flavored mayonnaise (like chipotle mayo), optional

Butter one side of each slice of bread and set aside. Preheat a Panini press, George Foreman grill, pancake griddle, or large pan on the stove. Slice the Muenster cheese (if you haven’t bought the pre-sliced variety). Slice tomatoes and avocado (if using). Put buttered bread butter-side down on whatever appliance you are using to heat the sandwich. If you’re using a flavored mayo, slather the non-buttered side of the bread with mayo. Layer with cheese, bacon, and whatever else you are using. Finish with another layer of cheese and top with the other piece of bread, butter side up. Cook according to specification for whatever appliance you’re using.


bacon recipe courtesy of: Le Food Snob, October 12, 2010

2139. BACON, ROASTED TOMATO and PROVOLONE PANINI

1 pint grape or cherry tomatoes
2 tablespoons olive oil
1 tablespoon balsamic vinegar
Salt and pepper to taste
1/2 cup mayonnaise
1/4 cup prepared pesto
12 slices bacon
4 slices provolone cheese
8 slices 12-grain or other hearty bread

Preheat oven to 450 degrees. In a medium bowl toss the tomatoes with olive oil, balsamic vinegar, salt and pepper. Line a baking sheet with foil and pour the tomatoes onto it. Place in preheated oven and cook for 10 to 12 minutes or until the tomato skins burst. Remove from oven and gently mash with a potato masher.

Meanwhile, cook bacon in a large skillet until crisp; drain on paper towels. Combine mayonnaise and pesto in a small bowl; set aside.

To assemble sandwiches, spread each slice of bread with the pesto mayonnaise. Top 4 slices with a piece of cheese, three slices of bacon, a quarter of the roasted tomatoes, and another slice of bread.

Cook on a panini press until bread is slightly browned and crisp.


bacon recipe courtesy of: Cassie, Cassie Craves, October 15, 2010

2138. BEEF and BACON STROGANOFF

makes six servings


1 pound lean ground beef (90% lean)
5 thick-sliced bacon strips, chopped
1 cup sliced fresh mushrooms
1 medium onion, chopped
2 garlic cloves, minced
2 tablespoons all-purpose flour
1 can (14-1/2 ounces) beef broth
1 can (10-3/4 ounces) condensed cream of mushroom with roasted garlic soup, undiluted
2 tablespoons Worcestershire sauce
1 teaspoon pepper
1/4 teaspoon salt
1/4 teaspoon paprika
6 cups uncooked egg noodles
1 cup (8 ounces) sour cream
2 teaspoons prepared horseradish
1/2 cup shredded white cheddar cheese
minced fresh parsley, optional

In a large skillet over medium heat, cook the beef, bacon, mushrooms, onion and garlic until beef is no longer pink; drain. Stir in flour until blended. Add the broth, soup, Worcestershire sauce, pepper, salt and paprika. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes, stirring occasionally.

Meanwhile, cook noodles according to package directions; drain.

Stir sour cream and horseradish into beef mixture; heat through (do not boil). Serve with noodles. Sprinkle with cheese. Garnish with parsley if desired. Yield: 6 servings.


bacon recipe courtesy of: Taste of Home, February/March 2010

2137. SPAGHETTI with CLAMS, TUNA and BACON

makes four servings


1/3 pound bacon, chopped
5 cloves garlic, minced
1 pound dried spaghetti
1/2 cup chicken broth
1 can (6 1/2 oz.) chopped clams
1 can (2 1/4 oz.) sliced black olives, drained
1 can (6 oz.) water-packed albacore tuna, drained and flaked
Lemon wedges
Minced parsley

In a covered pan over high heat, begin heating enough water to cook spaghetti. Meanwhile, cook bacon in a 10- to 12-inch frying pan over medium-high heat, stirring often. Add garlic after 5 minutes; cook until bacon has browned, 8 to 10 minutes. Drain all but 2 tablespoons of fat from the pan.

When water is boiling, add spaghetti; cook, uncovered, until tender to bite, about 10 minutes. Meanwhile, to pan with bacon, add broth, clams with their juice, and olives. Bring bacon mixture to a boil over high heat; cover and keep warm.

Drain pasta well; toss with bacon mixture and tuna. Arrange on a serving platter or individual plates. Garnish with lemon and parsley.


bacon recipe courtesy of: Sunset, March 1997

2136. BAKED POTATOES stuffed with BACON, ANCHOVIES and SAGE

makes four servings


4 medium-sized waxy potatoes, skin left on
olive oil
sea salt
4 slices bacon
8 fresh sage leaves
4 good-quality anchovy fillets in oil, drained
1 clove garlic, peeled and sliced lengthwise
1 lemon

Preheat oven to 400 degrees. Stick one end of a pineapple or apple corer, or a conventional peeler,

into a potato and twist it round and round as you cut through, as if you were coring an apple — essentially you’re trying to carve out a tube from inside the potato. Keep the cores as you will use them as plugs later. Prick each potato a few times with a fork and rub them in a little olive oil and sea salt.

Lay out the stuffing for each potato: a slice of bacon topped with 2 sage leaves, an anchovy fillet and a sliver of garlic. Grate over some lemon zest. Fold and twist the stuffing together into a little sausage shape and stuff into each potato. Don’t worry if you have bits sticking out at either end.

Cut the potato plugs in half and stuff them back in either end of each potato to keep the stuffing in place. They will stick out a little, but this is fine. Put the potatoes on a baking tray and bake about an hour, turning them every so often, until crisp, golden and cooked.


bacon recipe courtesy of: Jamie Oliver, Cook with Jamie | Carolyn Jung, Buffalo News.com, One News Plaza, PO Box 100, Buffalo, New York 14240, August 20, 2010

2135. BACON-WRAPPED MEDALLIONS of ALBACORE with a GINGER TERIYAKI MARINADE

4 8 oz. albacore loin steaks (boneless, skinless, steaks cross cut from the loin.) approx. 1-1.5 inches thick
1 lb. bacon
¼ stick butter
½ cup soy sauce
½ cup sake
2 tablespoons lemon juice
1 tablespoon fresh peeled and grated ginger
1 teaspoon minced garlic
2 tablespoons brown sugar
A dash of fresh ground pepper

After rinsing your steaks, pat dry with a paper towel. Carefully wrap 1-2 strips of bacon around the medallions somewhat tightly, secure with toothpicks. Place Medallions into a glass dish set aside.

Mix all other ingredients into a Pyrex measuring cup, and microwave for 1 minute. Let stand 1 minute. Pour ½ the mixture atop the medallions and let marinate 15 minutes.

Lightly oil your hot clean grill. Barbecue the steaks approx. 6 minutes, and flip. Drizzle remainder of reserved marinade over the steaks after flipped, Let cook 4 minutes additional, remove from heat and serve.


bacon recipe courtesy of: Giovanni's Fish Market & Galley, 1001 Front Street, Morro Bay, California 93442

2134. BACON-WRAPPED RACK of VENISON

makes four servings


One 1 1/2-pound rack of venison
4 garlic cloves, smashed
1/4 cup extra-virgin olive oil
Salt and freshly ground pepper
1/2 cup plus 2 tablespoons coarsely chopped cilantro
6 thin slices of smoky bacon (3 ounces)
1/2 cup chicken stock or canned low-sodium broth
1 tablespoon unsalted butter

Set the venison in a glass or ceramic baking dish and rub with the smashed garlic. Pour the olive oil over the meat. Cover and refrigerate overnight.

Transfer the venison to a plate; discard the garlic and reserve the oil. In a large, ovenproof skillet, heat 1 tablespoon of the reserved oil until shimmering. Season the venison with salt and pepper and cook over moderately high heat until browned all over, about 3 minutes per side. Transfer to a plate to cool. Wipe out the skillet.

Press 1/2 cup of the cilantro onto the meaty top of the venison. Wrap the bacon around the meat, between the rib bones, overlapping slightly. Using cotton string, tie up the rack at 1/2-inch intervals to secure the bacon. Let stand at room temperature for up to 2 hours.

Preheat the oven to 400°. Heat 1 tablespoon of the reserved oil in the skillet until shimmering. Set the venison in the skillet, bacon side down, and cook over moderate heat, turning, until browned all over, about 10 minutes. Turn the rack bacon side up and roast in the oven for about 20 minutes, or until an instant-read thermometer inserted in the center of the meat registers 115° to 120°. Transfer the venison to a carving board, cover loosely with foil and let rest for 5 minutes.

Pour off the fat from the skillet. Add the chicken stock and boil, scraping up any browned bits from the bottom of the skillet, until reduced to 1/4 cup, about 2 minutes. Remove from the heat and whisk in the butter. Add the remaining 2 tablespoons of cilantro.

Carve the venison into 4 thick chops and transfer to plates. Spoon the pan sauce over the chops, and serve.


bacon recipe courtesy of: The Food & Wine Test Kitchen, "America's Powerhouse Wines," October 2001

2133. GEORGIA OKRA, TOMATO and BACON MULL

makes 6 servings


2 pounds fresh small okra, washed and stems removed
6 slices lean bacon (any style), cut into small pieces
2 medium onions, chopped
6 large, ripe tomatoes, peeled and chopped
1 tablespoon fresh thyme leaves
2 teaspoons salt
freshly ground black pepper to taste
Tabasco sauce to taste

Place the okra in a large saucepan, add enough water to cover, bring to a boil, reduce the heat to moderately low, and simmer till tender, about 10 minutes. Drain the okra in a colander.

In a large skillet, fry the bacon over moderate heat till crisp and drain on paper towels. Pour off all but 2 tablespoons of the grease, add the onions, and stir for about 10 minutes. Add the tomatoes, thyme, and salt, season with pepper and Tabasco, stir well, reduce the heat to low, and simmer till the tomatoes are soft, about 20 minutes. Add the okra and bacon, stir gently, and simmer about 10 minutes longer before serving 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

2132. ACORN SQUASH CROSTINI with CRISPY BACON and SAGE

serves fifteen


1 large (1.5 pound) acorn squash, halved, seeds scooped out
4 tablespoons butter
Kosher salt
freshly ground black pepper
¼ cup whole milk
½ pound bacon, roughly chopped
30 sage leaves
1 baguette, thinly sliced on the bias

Preheat oven to 375°F. Place squash in parchment-lined baking pan. Melt 2 tablespoons butter in microwave and brush squash thoroughly, pouring any extra into squash cavity. Sprinkle with salt and pepper. Bake for 30-40 minutes, until the squash halves are easily pierced with knife.

Cool until easy to handle. Scoop out flesh and transfer to food processor. Add milk and process until smooth. Taste for salt, adding more as necessary. Set aside (this can be done up to 2 days in advance).

Meanwhile, place bacon and sage in baking pan and toss with small drizzle of olive oil. Season lightly with some salt and pepper. Bake for 15-20 minutes, until bacon has rendered all its fat, and sage is dark and crispy. Set aside.

Arrange bread slices on a baking sheet and brush lightly with olive oil. Toast in the oven for about 5 minutes, until crusty, but not browned.

In medium frying pan over medium heat, melt remaining 2 tablespoons butter. When butter has melted and is slightly foamy, give it a stir. Continue cooking until light golden brown, about 1 minute longer, then immediately add squash puree and stir to combine.

Scoop 1 tablespoon of the warm squash mixture onto each slice of bread. Top with a piece of crispy bacon and sage, and serve.


bacon recipe courtesy of: Phoebe Lapine and Cara Eisenpress, Big Girls Small Kitchen | Serious Eats, December 21, 2010

2131. FROZEN PEANUT BUTTER PIE with CANDIED BACON

serves eight


7 bacon slices (about 6 ounces)
3/4 cup sugar, divided
1/8 teaspoon ground cinnamon
about 35 chocolate wafers, finely ground in a blender or food processor (about 2 cups crumbs)
3/4 stick unsalted butter, melted
1 cup milk
1 cup creamy peanut butter
1/2 teaspoon pure vanilla extract
1 1/4 cups chilled heavy cream
1/3 cup salted roasted peanuts, finely chopped

a 10-inch pie plate (6-cup capacity)

Cook bacon (in 2 batches if necessary) in a 12-inch heavy skillet over medium heat, turning once, until lightly browned on edges but still flexible, 5 to 6 minutes total per batch. Transfer to paper towels to drain.

Pour off fat from skillet and arrange bacon in skillet in 1 layer. Sprinkle 1/4 cup sugar and cinnamon over bacon and cook over low heat, turning occasionally with tongs, until sugar has dissolved and then caramelized (sugar melts very slowly and burns easily; reduce heat if necessary after sugar begins to caramelize) and coats bacon, 8 to 10 minutes. (Bacon will be dark and look lacquered.) Transfer bacon with tongs to a cutting board to cool. When bacon is cool, finely chop 5 slices, leaving remaining 2 slices whole.

Stir together wafer crumbs and butter, then press onto bottom and up side of pie plate. Chill pie shell.

Heat remaining 1/2 cup sugar and milk in a small heavy saucepan over medium heat, stirring until sugar has dissolved. Remove from heat and whisk in peanut butter and vanilla until combined well, then transfer to a bowl and cool completely in an ice bath, stirring occasionally.

Beat cream with an electric mixer until it just holds stiff peaks, then fold into peanut butter mixture with peanuts and chopped bacon gently but thoroughly. Transfer filling to pie shell, smoothing top.

Cut remaining 2 bacon slices into 2-inch-long pieces and arrange in a decorative starburst shape in center of pie. Freeze pie, uncovered, until frozen hard, about 5 hours. Let pie soften slightly in refrigerator before serving, about 30 minutes.

NOTE: Pie can be frozen, covered after 5 hours with plastic wrap and foil, up to 2 days.


bacon recipe courtesy of: Andrea Albin, Gourmet.com, from the 2000s Recipes + Menus archive

2130. BAKED ALASKAN POLLOCK with BACON on an ASPARAGUS RAGOUT

serves four


320 grams Alaskan pollock fillets
4 slices Serrano ham
400 grams green and white asparagus
0.2 liters cream
butter
salt and pepper
Sichuan pepper
cornflour

Asparagus ragout: Trim the asparagus, cover the trimmed tough ends with water and boil for about 10 to 15 minutes to make the stock. Decant the liquid into a pan, mix in the cream and reduce to about half the quantity over a low heat. Thicken with cornflour.

Cut the asparagus stalks into bite-size pieces and simmer in the asparagus sauce for about 12 to 15 minutes. The asparagus gives off quite a lot of liquid, so the sauce needs to be thick to start with.

Pollock: Season the pollock with salt and pepper and fry in olive oil and butter for 2 to 3 minutes each side.

Lay the thin slices of ham on the hot fish (they give the dish a rich flavour) and serve on a bed of asparagus ragout.


bacon recipe courtesy of: Marine Stewardship Council, MSC Head Office (Worldwide), 3rd floor, Mountbarrow House, 6-20 Elizabeth Street, London SW1W 9RB UK

2129. SIRLOIN TIP MOOSE ROAST with BACON and DIJON MUSTARD

sirloin tip moose roast (2-3 pound)
1 whole bulb garlic, coarsely chopped
3/4 cup beef broth
3 tablespoons Dijon mustard
1/2 cup red wine
3/4 cup water
1 medium onion coarsely chopped
freshly ground pepper
2 slices bacon
6 drops liquid smoke
2 sticks celery (halved)

Combine all ingredients in your slow cooker. I set up the roast with the bacon on top so the fat will add flavor to the roast. Cook your roast covered for about 8 hours on low or until you reach your required doneness. When done, remove from slow-cooker, let stand for 5-10 minute before cutting. If you don't do this all the juice will run out of the meat. Strain the ingredients from the slow cooker, and make your gravy add some potato water as you see fit.


bacon recipe courtesy of: Mark, all-about-moose.com

2128. COBB SALAD TURKEY BURGERS with BACON and OVEN FRIES

yields four servings


4 large Idaho potatoes, cut into wedges
1 tablespoon grill seasoning
2 tablespoons extra-virgin olive oil (EVOO), plus additional for drizzling
1/2 cup crumbled blue cheese
1/4 cup sour cream
few dashes hot sauce
1 tablespoon chives, chopped
salt and freshly ground black pepper
2 avocados, pitted and fruit removed from the skin
juice of 1 lime
2 pounds ground turkey breast
2 cloves garlic, finely chopped or grated
4 to 6 sundried tomatoes, reconstituted for a few minutes in a bowl of hot water and chopped
1/4 cup chopped parsley
8 slices center-cut bacon
4 sandwich-size English muffins, toasted
2 hard-boiled eggs, peeled and sliced
1 large pickle, sliced lengthwise
1 small red onion, thinly sliced

Preheat oven to 400ºF.

Place potato wedges on a baking sheet and drizzle with some EVOO. Sprinkle grill seasoning over them and toss to evenly coat. Transfer to the oven and roast, turning occasionally, until golden brown and crispy, about 50 minutes.

While the potatoes are roasting, combine the blue cheese, sour cream and chives in a small mixing bowl. Season with salt and freshly ground black pepper and set it aside to top the burger.
Step

In another small mixing bowl, mash the avocado with a fork. Add the lime juice, hot sauce and some salt and freshly ground black pepper, and mix to combine. Set aside while you prepare the burgers.
Step

Heat 2 tablespoons EVOO, about 2 turns of the pan, in a large skillet over medium-high heat. While it heats, combine the turkey, garlic, chopped sundried tomatoes and parsley in a small bowl. Season the mixture with salt and pepper and mix well with your hands. Pat the meat down gently in the bowl and use the side of your hand to divide it into four portions. Scoop out one portion and shape it into a patty, then place it into the hot skillet. Place the other three burgers into the pan and cook them through, 4-5 minutes per side.

Once you get all the burgers into the pan, place the bacon slices onto a baking sheet and toss them into the oven with the potatoes until crispy and golden brown, 6-8 minutes.
Step

When the burgers and bacon are finished, spread the avocado mixture over four English muffin bottom halves. Top each half with a burger and divide the blue cheese mixture between the four burgers. Top each one off with a few slices of hard-boiled egg, pickle and onion, and cap them off with the other English muffin half. Serve these babies up with some oven fries and enjoy!


bacon recipe courtesy of: Rachael Ray, Rachael Ray Show, December 7, 2007

2127. GOAT CHEESE PANNA COTTA with BACON SYRUP and CASHEWS

makes eight servings


3 cups cream
1 cup goat’s milk
1 envelope powdered gelatin, bloomed in 3 tablespoons water
7 ounces goat cheese
1 packed cup of 1/4-inch diced bacon
3/4 cup maple syrup, B-grade
2 tablespoons toasted, crushed cashews
few pinches of Maldon sea salt
handful of small arugula leaves

Gently heat the cream and milk in a saucepan. When hot, whisk in the bloomed gelatin. Whisk in the goat cheese until the mixture is smooth, and pour into 8 4-ounce molds. Chill in the refrigerator for at least 4 hours, preferably 12.

Cook the bacon in a skillet until crisp. Deglaze the pan with 1 cup water and the maple syrup and reduce until two cups remain. Strain, discard the bacon, and return the syrup to a small saucepan and whisk over high heat for 3 to 4 minutes, until the syrup thickens. Allow to cool, whisking occasionally to make sure the fat does not separate. Once refrigerated, the syrup will thicken further. Bring to room temperature. Unmold the panna cottas onto 8 plates and drizzle with syrup. Sprinkle with cashews and sea salt, and garnish with arugula.


bacon recipe courtesy of: Chef Wylie Dufresne, wd~50, 50 Clinton Street, New York, New York 10002, (212) 477-2900

2126. GLUTEN-FREE MAPLE OAT BACON PANCAKES

makes 12-14 pancakes


12 slices thick cut bacon (preferably nitrate free)
3 ounces certified gluten-free oats (3/4 cup plus 2 tablespoons)
3 ounces superfine brown rice flour (3/4 cup)
2 ounces tapioca starch (1/2 cup)
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
8 ounces low fat buttermilk (1 cup)
4 ounces egg (2 large eggs)
2 ounces maple flavored agave (1/4 cup)
1 ounce bacon grease (2 tablespoons)

Preheat oven to 200 degrees to keep the pancakes warm.

Cut the bacon in half lengthwise and then cut into ½ inch pieces. Put in a large, cold skillet and turn the heat to medium. Cook the bacon, stirring frequently, until browned and crispy, about 10 minutes. Remove the bacon pieces from the grease with a slotted spoon and drain on paper towels. Reserve 1 tablespoon of bacon grease for the batter and a little for greasing the pancake griddle.

Put the oats in a blender or food processor and grind to a powder. Add the brown rice flour, tapioca starch, baking powder and soda, salt, buttermilk, eggs, maple agave and the 1 tablespoon reserved bacon grease. Blend until combined, scraping down the sides of the blender or food processor once or twice. Let batter sit for 10 minutes to thicken slightly. Reserve a small handful of the bacon pieces for garnish and fold the rest into the batter.

Heat a griddle or large skillet over medium-low heat. Brush with some reserved bacon grease and pour or ladle about ¼ cup of batter out for each pancake. Cook until the edges of the pancake start to look dry and there are some holes in the top of the pancakes, about 1½ minutes. Flip and cook until the bottoms are browned and the pancakes feel firm to the touch, about another minute. Put pancakes on a plate and keep warm in the oven while cooking the remaining batter.

Serve the pancakes topped with the reserved bacon bits and more maple syrup.


bacon recipe courtesy of: Carol Kicinski, Simply Gluten Free: Gluten Free Recipes and Food Blog, March 2, 2011

2125. ROAST COD with COCKLES, BACON and LEEK

serves one


vegetable oil, for shallow-frying
1 cod fillet, (150g)
freshly ground salt and black pepper
200 grams cockles, in their shells
2 rashers smoked streaky bacon
1 leek, finely chopped
150 ml double cream
1/2 teaspoon English mustard
small handful of chopped parsley
squeeze of lemon juice

Preheat the oven to 200°C/gas 6. Heat the oil in a frying pan, season the cod with salt and freshly ground pepper and fry gently until the cod is golden on both sides. Transfer the cod to a roasting tray and roast for 5-6 minutes. Meanwhile, place the cockles in a saucepan with a little water. Cover and heat until the cockles are steamed open, discarding any that have not opened. Reserve the cockle cooking liquor and shell the cockles. In a frying pan, heat the bacon and fry gently. Add the cockle cooking liquor and the leek and cook gently until the leek is tender. Drain off two-thirds of the liquor from the cockle mixture. Add the shelled cockles, cream, mustard and parsley. Season generously with freshly ground pepper. Cook for two minutes. Place the leek and cockle mixture on a plate. Top with the roast cod portion. Season with sea salt and a squeeze of lemon juice. Serve at once.


bacon recipe courtesy of: Mitch Tonks, Good Food Live, UKTV

2124. AVOCADO-BACON SCONES with SMOKY TOMATO BUTTER

Smoky Tomato Butter
1 plum tomato
½ cup unsalted butter, softened
1 teaspoon chopped chives
½ teaspoon liquid smoke
¼ teaspoon sea salt

Avocado-Bacon Scones
4 thick slices bacon
1 ripe avocado
½ cup buttermilk, plus 2 tablespoons for brushing
2 ½ cups all purpose flour
1 tablespoon baking powder
1 tablespoon sugar
½ teaspoon salt
1 tablespoon chopped chives
6 tablespoons cold unsalted butter, cut into pieces
Coarse salt for sprinkling

Cut an X into the bottom of the tomato. Blanche the tomato in a pan of boiling water for 10 seconds, then transfer with a slotted spoon to a bowl of ice water. Peel and core the tomato, remove the seeds and chop coarsely. Place the chopped tomato into the bowl of a food processor, along with ½ cup unsalted butter, 1 teaspoon chives, ½ teaspoon liquid smoke and ¼ teaspoon sea salt. Pulse until well-blended. Set aside.

Preheat oven to 400 degrees F.

Fry the bacon until crisp; crumble and set aside.

Mash the avocado in a small bowl; stir in 1/2 cup buttermilk and the chives.

Into a bowl, sift the flour, baking powder, sugar and salt; add the butter and blend the mixture until it resembles coarse crumbs.

Stir in the crumbled bacon and then add the avocado mixture, stirring until the mixture is sticky, yet manageable. If the dough is too sticky, add additional flour, one tablespoon at a time. If too dry, add more buttermilk. Turn the dough onto a lightly floured surface and knead for just a few seconds. Divide the dough in half and pat each half into a circle, about 6 inches in diameter. Place the circles of dough on a large baking sheet lined with a silpat or parchment paper. Cut each circle into 8 wedges and separate slightly. Brush each wedge with buttermilk and sprinkle with coarse salt.

Bake for 20-25 minutes or until just starting to turn brown. Serve warm with tomato butter.


bacon recipe courtesy of: The Dutch Baker's Daughter, May 9, 2010

2123. CHICKEN, SAUSAGE, HAM and BACON JAMBALAYA

makes 10 servings


12 ounces applewood-smoked bacon, diced
1 1/2 pounds smoked fully cooked sausage (such as linguiça), halved lengthwise, cut crosswise into 1/2-inch-thick semi-circles
1 pound andouille sausages, quartered lengthwise, cut crosswise into 1/2-inch cubes
1/2 pound tasso or smoked ham, cut into 1/2-inch cubes
1 1/2 pounds onions, chopped (4 to 5 cups)
2 large celery stalks, chopped
1 8-to 10-ounce red bell pepper, coarsely chopped
1 8-to 10-ounce green bell pepper, coarsely chopped
6 large skinless boneless chicken thighs, cut into 1- to 11/2-inch pieces
2 tablespoons paprika
1 tablespoon chopped fresh thyme
1 tablespoon chili powder
1/4 teaspoon (or more) cayenne pepper
3 10-ounce cans diced tomatoes and green chiles
2 1/2 cups beef broth
3 cups (19 to 20 ounces) long-grain white rice
8 green onions, chopped (about 2 cups)
chopped fresh Italian parsley

Position rack in bottom third of oven and preheat to 350°F. Cook bacon in very large pot over medium-high heat until brown but not yet crisp, stirring often, 8 to 10 minutes. Add smoked sausage, andouille, and tasso. Sauté until meats start to brown in spots, about 10 minutes. Add onions, celery, and bell peppers. Cook until vegetables begin to soften, stirring occasionally, 10 to 12 minutes. Mix in chicken. Cook until outside of chicken turns white, stirring often, 5 to 6 minutes. Mix in paprika, thyme, chili powder, and 1/4 teaspoon cayenne. Cook 1 minute. Add diced tomatoes with chiles and broth; stir to blend well. Add more cayenne, if desired. Mix in rice.

Bring jambalaya to boil. Cover pot. Place in oven and bake until rice is tender and liquids are absorbed, 45 to 48 minutes. Uncover pot. Mix chopped green onions into jambalaya; sprinkle jambalaya with chopped parsley and serve.


bacon recipe courtesy of: Anna Beth and Vince Chao, Bon Appétit, March 2011

2122. BRAISED BEEF CHEEK with SMOKED BACON, BABY MUSHROOMS and CELERIAC MASH

serves four


For the Beef Cheeks:
4 tablespoons olive oil
4 x 9 oz. pieces beef cheek, well trimmed
2 carrots, peeled and cut into chunks
1 onion, peeled and roughly chopped
2 garlic cloves, peeled and crushed
1 pint red wine
2 pints beef stock
2 thyme sprigs
2 rosemary sprigs
5 oz. piece of smoked bacon, rind removed and diced
5 oz. button mushrooms, wiped clean
Maldon sea salt and freshly ground white pepper
chopped flat-leaf parsley, to garnish

For the Celeriac Mash:
½ celeriac (about 1lb 2oz.
10 oz. floury potatoes, cut into 1/2 inch chunks
1 pint milk
1 oz. butter

Preheat the oven to 170C (325F), gas mark 3. Heat 1 tablespoon of oil in a large, flameproof casserole (with a lid) over a medium heat. Add the pieces of beef and brown all over for 4-5 minutes, turning regularly with tongs. Transfer to a plate. Add another tablespoon of oil to the casserole, reduce the heat a little and add the carrots, onion and garlic. Cook for a further 5 minutes, stirring, until golden brown.

Return the beef and any juices to the casserole dish and pour over the red wine and beef stock. Add the herbs and season with salt and pepper to taste, then bring to the boil. Cover the dish tightly with foil and a lid. Cook in the oven for 3 hours until the beef is really tender and melting.

Carefully remove the beef cheeks from the braising juices, allow to rest on a warmed plate and cover loosely with foil. Strain the cooking juices into a medium saucepan and allow them to simmer rapidly for 40-45 minutes until reduced by a quarter.

Meanwhile, make the celeriac mash. Cut the top and bottom off the celeriac, cut it into quarters and, using a small, sharp knife or vegetable peeler, peel away the thick, knobbly skin. Cut it into 1cm (1/2in) chunks and place in a large saucepan with the potatoes. Pour over the milk, bring to the boil, then reduce the heat and simmer for 15-20 minutes or until the vegetables are completely tender.

Drain the cooked vegetables in a colander set over a bowl to catch the cooking liquid. Tip the vegetables into a food processor along with the butter, and whiz for a few minutes until you have achieved a smooth puree, adding some of the reserved cooking liquid if necessary to give a soft dropping consistency. Season with salt and pepper to taste. Keep warm over a very low heat.

Meanwhile, heat a large, non-stick frying pan over a medium heat. Add the remaining oil and sauté the bacon and mushrooms for 4-5 minutes until golden brown. Drain off any excess oil and stir into the reduced braising juices. Season with salt and pepper to taste.

Divide the celeriac mash among wide-rimmed bowls and carefully arrange the cooked beef cheeks on top. Ladle over the braising juice with the bacon and mushrooms. Garnish with parsley to serve.


bacon recipe courtesy of: Neven Maguire, Neven Maguire: Home Chef, HarperCollins UK, 2010 | RTÉ.ie Raidió Teilifís Éireann, Ireland's National Public Service Broadcaster, Donnybrook, Dublin 4, Ireland

2121. SPICY SQUID SALAD with BACON, WATERCRESS and LIMA BEANS

makes four servings


1/4 cup extra-virgin olive oil
4 garlic cloves, minced
1 jalapeño, seeded and finely chopped
1/2 habanero chile, seeded and minced
1/2 teaspoon finely grated lemon zest
1 1/4 pounds cleaned squid, bodies cut into 1/4-inch-thick rings and large tentacles halved
1/2 pound dried large lima beans, soaked overnight and drained
1 bay leaf
4 thin strips of lean bacon, cut crosswise into 1/2-inch pieces
2 teaspoons Jan's Spice Mix (recipe below)
1/2 cup Calamata olives, pitted and halved
Lemon–Shallot Vinaigrette (recipe below)
1 pound watercress, large stems discarded (12 packed cups)

++++++++++++++++++++++++++++++++++++++++++

Jan's Spice Mix
makes about 1 cup

7 tablespoons kosher salt
2 tablespoons cayenne pepper
2 tablespoons sweet Hungarian paprika
2 tablespoons freshly ground black pepper
1 tablespoon ancho chile powder
1 tablespoon dry mustard
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon freshly ground white pepper

Mix all of the spices in a small jar. Cover tightly and store at room temperature for up to 1 month.

++++++++++++++++++++++++++++++++++++++++++

Lemon-Shallot Vinaigrette
makes about 1/2 cup

1/2 teaspoon finely grated lemon zest plus 2 tablespoons fresh lemon juice
2 tablespoons minced shallots
1 1/4 teaspoons Dijon mustard
1 1/4 teaspoons white wine vinegar
1 small garlic clove, minced
1/3 cup extra-virgin olive oil
salt and freshly ground pepper

In a blender, combine the lemon zest and juice, shallots, mustard, vinegar and garlic and puree until smooth. With the machine on, slowly add the olive oil until emulsified. Pour the vinaigrette into a bowl and season with salt and pepper.

++++++++++++++++++++++++++++++++++++++++++

In a large glass baking dish, combine 3 tablespoons of the olive oil with the garlic, jalapeño, habanero and lemon zest. Add the squid and toss to coat. Cover and refrigerate for 1 hour.

Meanwhile, in a medium saucepan, cover the lima beans with 2 inches of water. Add the bay leaf, cover partially and simmer over low heat until the beans are tender, 40 to 50 minutes. Remove from the heat and let the beans stand in their cooking liquid. Drain just before using and discard the bay leaf.

In a large, deep skillet, heat the remaining 1 tablespoon of olive oil. Add the bacon and cook over moderate heat until crisp, about 4 minutes. Transfer the bacon to a plate. Increase the heat to high and cook the bacon fat until sizzling. Add the squid and its marinade in an even layer and cook, without stirring, until the squid begins to turn white, about 1 minute. Sprinkle the spice mix over the squid and cook, stirring, until just tender, about 1 minute. Gently fold in the bacon, lima beans and olives and cook just until warmed through. Stir in half of the Lemon-Shallot Vinaigrette and remove from the heat.

In a large bowl, toss the watercress with the remaining vinaigrette and transfer to plates. Top with the warm squid salad and serve at once.


bacon recipe courtesy of: Jan Birnbaum "A Cook's Guide to Wine Pairings, Editor’s Picks: Marcia Kiesel’s Favorite F&W Recipes, California Wine Guide: Napa," Food & Wine, October 2002

2120. SWEET POTATO HASH with BACON and SPICY HOLLANDAISE

makes four servings


8 slices thick-sliced bacon
3 medium sweet potatoes, cut in 1/2-inch pieces
1 medium onion, chopped
salt and ground black pepper
2 to 4 tablespoons pure maple syrup
2 tablespoons cider vinegar
8 eggs
1 cup milk
1/4 cup butter
1 .9-oz. envelope hollandaise sauce mix
1 tablespoon chopped canned chipotle peppers in adobo sauce
fresh chives

In 12-inch skillet cook bacon until crisp; drain on paper towels. Crumble half of bacon. Drain all but 3 tablespoons drippings from skillet. Meanwhile cook sweet potatoes in boiling salted water for 3 minutes or until just tender; drain.

In skillet, cook onion in hot drippings until tender. Add sweet potatoes and cook until potatoes begin to crisp and brown. Season to taste with salt and pepper; transfer to bowl. Stir in crumbled bacon and maple syrup; keep warm.

Rinse skillet and fill half full of water. Add vinegar to water; bring to boiling. Reduce heat to simmer (bubbles should barely break the surface of the water). Break one egg into measuring cup. Holding the lip of the cup as close to the water as possible, slide egg slowly into water. Repeat with remaining eggs, allowing each egg an equal amount of space. Simmer eggs, uncovered, for 3 to 5 minutes or until the whites are completely set and yolks begin to thicken but are not hard. Remove eggs with slotted spoon and place them in large pan of warm water to keep them warm.

In small saucepan, combine milk, butter, and hollandaise sauce mix. Whisk and heat over medium heat until thickened and bubbly. Stir in peppers.

To serve, transfer sweet potato hash to serving plate, top with two poached eggs, and cover eggs with hollandaise. Top with bacon strips and chives.


bacon recipe courtesy of: Better Homes and Gardens/BHG.com, Meredith Corporation, 1716 Locust Street, Des Moines, Iowa 50309-3023

2119. TOSTADAS with BEER-SPIKED PINTO BEANS, AVOCADO, PAPAYA and BACON

makes four servings


6 slices bacon, coarsely chopped
1 large onion, chopped
2 cloves garlic, minced or pressed
1 teaspoon chili powder
2 (15 ounce) cans pinto beans, drained
2/3 cup beer
4 (6 inch) corn tortillas
2 teaspoons olive oil
1 cup shredded sharp Cheddar cheese
1 1/2 quarts finely shredded Iceberg lettuce
1 cup salsa
1 medium avocado, pitted, peeled, and cut into 1/2-inch-thick slices
1 (1 pound) firm-ripe papaya, peeled, seeded, and sliced

Cook bacon in a wide frying pan over medium heat until crisp, stirring occasionally, about 5 minutes. Using a slotted spoon, remove bacon from pan and drain on paper towels; set aside. Spoon off and discard all but 1 tablespoon of the drippings from pan. Add onion, garlic, and chili powder. Cook over medium heat, stirring often until onions are lightly browned, 8 to 10 minutes. Add beans and beer. Cook, stirring often, until hot, then coarsely mash beans with a potato masher. Reduce heat to low and keep warm.

Meanwhile, lightly brush both sides of each tortilla with oil (make sure to oil edges). Arrange tortillas well apart on two 12- by 15-inch baking sheets. Bake in a 475 degrees F oven until crisp and golden brown, about 5 minutes (switch position of baking sheets halfway through baking time).

To assemble tostadas, set one hot tortilla on each individual dinner plate. Spread tortillas equally with heated beans, then top with equal portions of cheese, lettuce, and salsa. Decoratively arrange avocado and papaya slices in a fan or other attractive pattern atop each tostada. Scatter bacon over fruit.


bacon recipe courtesy of: Safeway, Safeway Inc. M/S 10501, PO Box 29093, Phoenix, Arizona 85038-9093

2118. HALIBUT with SPICY HARISSA SAUCE with BACON, DATES and OLIVES

serves four


For the halibut
4 x 5½oz halibut fillets
4½oz plain flour
salt and freshly ground black pepper
pinch paprika
1 teaspoon vegetable oil
1 tablespoon unsalted butter

For the spicy harissa sauce
7oz bacon lardons
7oz dates, stones removed, chopped
1 tablespoon ready-made harissa paste
2¾oz Madeira wine
3½fl oz chicken stock
20 black Kalamata olives

To serve
7oz cooked bulgar wheat or couscous
4 lemon wedges
1 tablespoon chopped fresh parsley

Sprinkle the flour onto a plate and season, to taste, with salt and freshly ground black pepper and a pinch of paprika. Dredge the halibut fillets in the mixture until completely coated.

Heat the vegetable oil in a frying pan over a medium heat. When the oil is hot, add the seasoned halibut fillets and fry for 2-3 minutes on each side, or until golden-brown on both sides.

Place a knob of the butter on top of each halibut fillet and continue to cook. When the butter has melted, baste the fillets in the melted butter until completely cooked through, then squeeze over the lemon juice and set the halibut fillets aside on a warm plate.

Meanwhile, for the spicy harissa sauce, dry fry the bacon in a separate frying pan for 6-8 minutes, or until crisp and golden-brown. Add the dates and harissa paste and stir well to combine, then reduce the heat and continue to cook for 2-3 minutes.

Add the Madeira wine, stock and olives and continue to cook for a further 4-5 minutes, or until the volume of liquid has reduced and the sauce has thickened.

To serve, divide the bulgar wheat or couscous equally among four serving plates. Place one fried halibut fillet on top of each. Pour over the Moroccan-style sauce and garnish with a lemon wedge. Sprinkle over the chopped fresh parsley.


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

2117. SHAD ROE with BEETS, BACON and BALSAMIC

serves four


4 medium red beets
4 medium golden beets
1 fennel bulb, sliced
2 cloves garlic
1 apple, quartered
6 sprigs fresh thyme
2 fresh bay leaves
1/2 cup plus 3 tablespoons extra-virgin olive oil
1/2 cup all-purpose flour
coarse salt and freshly ground pepper
4 pieces shad roe
8 slices thick-cut applewood smoked bacon
3 tablespoons unsalted butter
sea salt, for serving
1/4 cup assorted coarsely chopped herbs, such as parsley, tarragon, and chives
1 cup frisee
1/4 cup balsamic vinegar

Place each variety of beet in a separate saucepan; divide fennel slices, garlic, apple pieces, 4 sprigs of thyme, bay leaves, and 2 tablespoons salt evenly between saucepans. Add enough water to each saucepan to cover contents by 4 inches. Place each saucepan over high heat and bring to a boil; immediately reduce heat to a simmer and cook until beets are easily pierced with the tip of a knife, 25 to 35 minutes. Drain and discard all contents except for beets.

Peel and quarter beets. Transfer each variety to its own bowl. Toss each with 2 tablespoons olive oil and season with salt and pepper; set aside.

Place flour in a shallow dish and season with salt. Add shad roe and gently toss to coat, shaking off excess. Transfer to a plate and set aside.

Place bacon slices in a large nonstick skillet and cook over medium heat until bacon is crisp and fat has been rendered. Remove bacon from skillet and set aside. Remove all but 3 tablespoons bacon fat and discard. Add 3 tablespoons olive oil, shad roe, and remaining 2 sprigs thyme to skillet. Cook for 1 minute and turn; add butter and continue cooking until shad roe reaches an internal temperature of 135 degrees on an instant read thermometer, 1 to 2 minutes more. Remove from heat and set aside.

To serve, divide beets, bacon, and frisee evenly between 4 plates. Place shad roe on each plate and sprinkle with sea salt and chopped herbs. Drizzle with remaining 1/4 cup olive oil and balsamic vinegar before serving.


bacon recipe courtesy of: Chef Bill Taibe, LeFarm, 256 Post Road E, Westport, Connecticut 06880 | The Martha Stewart Show, April 2010

2116. HONEY-ROASTED ONION TART with BACON

makes 6 appetizer servings


1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
3 bacon slices, cut crosswise into 1/2-inch pieces
1/4 cup honey
1/4 cup dry white wine
2 large sweet yellow onions (about 1 1/2 pounds), cut into 1/4-inch-thick rounds
nonstick vegetable oil spray
3/4 cup crème fraîche
1/2 teaspoon fine sea salt
1/8 teaspoon freshly grated nutmeg
1 teaspoon fresh thyme leaves

Position rack in top third of oven and preheat to 375°F. Using lightly floured rolling pin, roll out puff pastry on lightly floured surface to 14x10-inch rectangle. Fold 1/2 inch of pastry edges in toward center on all sides, forming 13 x 9-inch rectangle. Transfer pastry to large rimmed baking sheet. Press firmly on pastry edges with fork to form rim. Chill crust.

Cook bacon in small skillet over medium heat until brown and crisp. Transfer to paper towels to drain. Reserve 1 tablespoon bacon drippings from skillet.

Whisk honey, wine, and reserved 1 tablespoon bacon drippings in large bowl. Add onions; toss to coat. Coat another large rimmed baking sheet with nonstick spray. Spread onion mixture in even layer on sheet. Roast 30 minutes. Turn onions over, allowing rings to separate. Roast until onions are caramelized, turning often for even browning, 30 to 45 minutes. Remove from oven; cool onions slightly.

Increase oven temperature to 400°F. Mix crème fraîche, sea salt, 1/4 teaspoon black pepper, and nutmeg in small bowl. Using offset spatula, spread crème fraîche over crust to folded edge. Arrange onions atop crème fraîche. Sprinkle with bacon. bake tart until crust is light golden brown and topping is bubbling, 20 to 25 minutes. Sprinkle with thyme and serve.


bacon recipe courtesy of: Sara Kate Gillingham-Ryan, Bon Appétit, February 2011

2115. OXTAIL STEW with BUTTER BEANS and BACON

serves four


1¼ kilograms oxtail
4 teaspoons cornflour
2 tablespoons vegetable oil
1 tablespoon salt
2 tablespoons blackpepper
4 rashers bacon
2 medium onion
1 clove garlic
4 medium carrots
1 cup tomatoes, chopped
½ liter hot water
2 stalks scallions
1 sprig thyme
2 cans butter beans

Cut oxtail in bite size pieces, slice onions and carrots, crush garlic, chop tomatoes and finely slice scallion. Trim away excess fat and place oxtail pieces in boiling water for 2-3 minutes to scald. Dry well on absorbent paper and coat with corn flour. Sprinkle with salt and pepper. Heat oil in heavy bottom pot and brown each piece of oxtail on both sides, removing when brown. Pour off excess oil. Dice bacon and fry for few minutes. Return oxtail to pot with bacon along with carrot, onion, garlic, tomatoes and hot water. Cover and simmer gently for 3 hours or until oxtail is almost tender. Use a pressure cooker if possible, to shorten the cooking time. At this stage add more liquid if necessary and correct seasoning. Cover and simmer for a final 20-30 minutes. Add the butter beans and allow to simmer for 3 minutes.


bacon recipe courtesy of: Caribbean Choice, 21175 Tomball Parkway #394, Houston, Texas 77070

2114. FOUR CHEESE and BACON CAVATAPPI

5 slices bacon, cut into ¼-inch pieces
1 pound cavatappi (corkscrew) pasta

1 tablespoon bacon drippings
1/3 cup onion chopped fine
3 tablespoons white wine or dry Vermouth
1 stick butter
¼ cup flour
1½ cups whole milk
1 cup heavy cream
¼ teaspoon ground nutmeg
1 teaspoon kosher salt
¾ teaspoon black pepper
1 cup Gruyère cheese, grated
1 cup fontina cheese, grated
1 cup Emmentaler cheese, grated
1 cup New York sharp cheddar cheese, grated
1 tablespoon green onions, sliced

1¼ cup panko bread crumbs
¼ cup Parmesan cheese, grated
3 tablespoons chopped parsley
½ teaspoon paprika
¾ teaspoon kosher salt
¾ teaspoon black pepper
2 tablespoons bacon drippings
2 tablespoons butter, melted

Preheat oven to 350 degrees. Cook bacon, drain pieces and save drippings. Cook pasta according to directions on package.

Place a tablespoon of bacon drippings in a 4-quart saucepan on medium; add onions. Sauté until soft. Add wine and reduce by 80 percent. Add butter and flour to make a roux ; cook 6-7 minutes. Add milk and cream; bring to a slight simmer, stirring frequently. Add nutmeg, salt and pepper.

Reduce the heat to low and add cheeses; fold until all are melted. Add sliced green onion. In a large mixing bowl, combine cheese sauce, macaroni and bacon. Pour the mixture into a greased 13x9 baking dish.

Put the bread crumbs in a mixing bowl and add Parmesan cheese, parsley, paprika, salt and pepper. Mix until well blended.

Mix the melted butter and bacon drippings together and pour over top of dry mix and stir until mixture is well coated. Sprinkle the topping evenly over the top of the pasta mixture. Bake 30 minutes.


bacon recipe courtesy of: Martin Tomek, Humble, Texas | Houston Chronicle, March 2, 2010

2113. SMOKY HAVARTI, LOBSTER and BACON MACARONI and CHEESE

serves 6-8


3/4 pound (12 ounces) cavatappi pasta
1/2 cup + 1 tablespoon unsalted butter, divided
2 tablespoons all-purpose flour
2 cups half and half
2 teaspoons hot sauce
1/2 teaspoon smoked paprika
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
8 ounces (about 2 cups) grated havarti cheese
4 ounces (about 1 cup) grated or chopped smoked cheddar cheese
1 cup coarsely chopped lobster meat
1/2 cup finely chopped cooked bacon
1/4 cup panko bread crumbs

Heat oven to 400°F. Coat 10 ramekins with butter and place on a cookie sheet.

Cook pasta according to package instructions.

Melt 1/2 cup butter in a large saucepan, over medium heat; whisk in flour and cook 1 minute. Whisk in half and half, hot sauce, smoked paprika, salt and pepper and bring mixture to a simmer, whisking frequently. Reduce heat to low and whisk in Havarti and Smoked Cheddar Cheese until melted and smooth.

In a large pot, stir together pasta, cheese sauce, lobster and bacon until combined; divide evenly into ramekins. Sprinkle bread crumbs on top. Melt remaining 1 tablespoon butter and drizzle on top of bread crumbs. Bake 20 minutes or until golden brown and bubbly.


bacon recipe courtesy of: Emily Hobbs, Sugar Plum blog, February 17, 2011

2112. BACON-WRAPPED ARMAGNAC-DRUNKEN CAPON with PIG'S FEET and PUMPKIN BALLS

four servings


1 young capon, about 2.8 kg/6 lb.
2 large pig's feet, pre-cooked and quartered
9 oz. smoked bacon, in 16 thin slices
3 tablespoons butter
4 tablespoons olive oil
salt and freshly ground pepper

Marinade
14 oz. carrot
7 oz. onion
3 cups red Madiran wine
1 large bouquet garni
6 cloves of garlic
2 large pieces of orange zest

Sauce and garnish
1 1/4 cups Armagnac
4 cups chicken stock
2 tablespoons powdered sugar
2 oz. flour
salt and pepper
16 balls of pumpkin, cooked in salted water
32 pearl onions
32 small white mushrooms
1 bunch of parsley

Marinating the capon - the day before: Cut the capon up into 16 pieces. Lay them out on a work surface and season with a few grindings of pepper; the salt will be provided by the bacon. Wrap each piece of capon in a slice of bacon. Fasten each bacon slice with a toothpick to keep it in place. Place the bacon-wrapped capon pieces in a bowl; cover with the diced carrot and onion, bouquet garni, garlic cloves, orange peel and Madiran wine.

Cooking the capon: The next day, drain the capon pieces and pat dry with a cloth. Heat the olive oil in a large skillet. When it begins to smoke, brown the capon pieces for 5 minutes on each side. Drain the capon pieces and transfer to a preheated Dutch oven containing 50 g (3 tbsp.) of heated butter. Add the drained diced carrot and onion from the marinade (4); continue sautéing, sprinkling the sugar over top, then the flour, and cook uncovered for 5 minutes, stirring with a wooden spatula. Place the quartered pig's feet on top of the mixture. Pour on the Armagnac, flambé, and add the wine from the marinade (4) with the bouquet garni, garlic and chicken stock. Bring to a boil, cover and cook in a low oven at a bare simmer for 1 3/4 hours. A half hour before the end of the cooking time, add the pearl onions and mushrooms, sautéed until golden brown, to the pot.

Finishing and serving: Once everything is cooked, remove the capon pieces, pig's feet, pearl onions, mushrooms and bouquet garni with a skimmer. Remove the toothpicks and keep everything hot. Pour the cooking liquid into a blender with half the diced carrot and onion and the orange peel. Purée to make a smooth sauce. Return the capon, pig's feet and remaining diced vegetables to the Dutch oven (or a more elegant serving dish, if you wish). Strain the sauce through a sieve and pour over the capon. Sprinkle the pearl onions, mushrooms and coarsely-chopped parsley over top. Garnish with 16 little pumpkin balls.


bacon recipe courtesy of: Michel Guérard, Grand Chef Relais & Châteaux, Les Prés d'Eugénie, 40320 Eugénie-Les-Bains, France

2111. ROAST WOODCOCK with BACON and FOIE GRAS

1 woodcock
fat bacon
3 slices white bread, crusts removed
1/2 oz. foie gras
salt and pepper
1 pinch grated nutmeg
1 teaspoon cognac or armagnac
8 grapes, peeled and seeded

Pluck the woodcock but do not gut it. Truss it, bard it with fat bacon, and spit-roast it over or next to a hot fire for 18-20 min. Remove the entrails and discard all but the intestines. Meanwhile, fry the bread in the dripping pan or else separately in butter. Mince the intestines with foie gras and season this with salt, pepper, nutmeg, and brandy. Spread 2 of the slices of bread, halved, with this mixture and sprinkle a little more pepper over. Gratiner this in a very hot oven for a few minutes. Serve the woodcock atop the third piece of fried bread, with the 4 half-slices of bread around. Garnish with grapes and serve.


bacon recipe courtesy of: TradersCreek.com, 55 East Main Street, Johnstown, NY 12095

2110. CHICKEN, ONIONS and BACON braised in ZINFANDEL

makes four servings


3 tablespoons butter
18 very small white onions
1½ cups chicken broth
one 3½-pound chicken, cut into serving pieces
½ cup plus 2 tablespoons all-purpose flour
4 thick slices peppered bacon, cut into 1-inch pieces
1 cup Zinfandel or other spicy red wine
1 tablespoon tomato paste
2 garlic cloves, crushed
herb bouquet (½ teaspoon dried thyme, 1 bay leaf, and 2 sprigs parsley wrapped in cheesecloth)
salt and freshly ground black pepper to taste

In a medium skillet, melt the butter over moderate heat, add the onions, and brown them lightly on all sides. Add ½ cup of the broth, reduce the heat to low, cover, and simmer the onions for 20 minutes. Set aside.

On a plate, dredge the chicken pieces lightly in ½ cup of flour and set aside.

In a large, deep skillet, fry the bacon over moderate heat and drain on paper towels. Add the chicken to the skillet, cook till golden brown on all sides, and transfer to a plate. Add the remaining 2 tablespoons of flour to the fat in the skillet and stir for 5 minutes. Add the wine, increase the heat, and stir to collect the brown bits on the bottom of the pan. Add the remaining 1 cup of broth plus the tomato paste and stir till well blended. Return the chicken to the skillet and add the onions and bacon, the garlic, the herb bouquet, and salt and pepper. Reduce the heat to low, cover, and simmer till the chicken is tender, about 45 minutes, adding more broth if necessary.

Remove and discard the herb bouquet, transfer the chicken, onions, and bacon to a serving platter, and pour the sauce over the top. 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

2109. CRAWFISH SWEET POTATO CHOWDER with BACON and ROASTED CHILES

makes eight servings


1 large red bell pepper
4 large poblano peppers
1 large jalapeño pepper
6 slices thick-cut bacon, diced
2 cups onion, chopped
1 cup celery, chopped
1 tablespoon garlic, minced
4 tablespoons all-purpose flour
5 cups chicken stock
2 cups half and half
1 cup whole milk
1 can mashed sweet potatoes, 15.5 ounces
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon dried thyme
1 bay leaf
1 teaspoon paprika
1 tablespoon Creole mustard
2 tablespoons Worcestershire sauce
1 15 ounce can sweet potatoes, cut into 1-inch dice
1 1/2 pounds crawfish tails

Garnishes:
parmesan croutons
bacon pieces from above recipe
chopped scallions

Place bell, poblano, and jalapeño peppers on a foil-lined baking sheet and place under oven broiler on top rack. Turn peppers so that all sides blister and blacken. Remove peppers from the oven, place in a large bowl and cover tightly with plastic wrap so that the peppers steam. When peppers have cooled enough to handle, remove the blackened skins, stems, seeds and ribs and chop coarsely. Set aside.

In a 6-quart, heavy-bottomed Dutch oven, cook bacon over low heat until crisp. Remove with a slotted spoon and drain on paper towels. (Bacon will be part of the garnish.)

In remaining bacon fat, add onion, celery and garlic and cook until softened, 3 to 4 minutes. Whisk in flour and cook for 1 minute. Gradually whisk in chicken stock until flour mixture is smoothly incorporated into the stock. Add half and half, milk, mashed sweet potatoes and roasted peppers. Add salt, pepper, thyme, bay leaf, paprika, mustard, and Worchestershire sauce. Bring to a simmer and cook, stirring often, for 10 to 15 minutes.

Add diced sweet potatoes and crawfish and allow to heat through, 1 to 2 minutes. Just before serving, garnish with Parmesan croutons, bacon and scallions.


bacon recipe courtesy of: Penelope Malcolm, Americus, Georgia, 1st Place Winner (Soups Category), Sweet Rewards Recipe Contest, Louisiana Sweet Potato Commission and Louisiana Cookin Magazine

2108. GOUDA, BACON and LEEK PANCAKE

serves four


8 bacon slices
2 large leeks (white and light green parts only), coarsely chopped
3 eggs
3/4 cup milk
1/2 cup all purpose flour
1 tablespoon Dijon mustard
1/2 teaspoon sugar
1 cup firmly packed shredded Gouda (about 4 ounces)

Preheat oven to 425°F. Using heavy 10-inch nonstick ovenproof skillet, fry bacon over medium-high heat until brown and crisp. Transfer to paper towels to drain. Crumble bacon. Pour off all but 2 tablespoons bacon drippings from skillet. Add leeks to skillet and sauté over medium heat until tender and beginning to brown, about 8 minutes.

Combine eggs, milk, flour, mustard and sugar in processor and blend until smooth. Season with salt and pepper.

Scatter bacon over leeks in skillet. Pour egg mixture over. Sprinkle Gouda over. Transfer to oven and bake until pancake puffs and cheese melts, about 15 minutes. Loosen pancake from skillet. Cut into wedges and serve.


bacon recipe courtesy of: Bon Appétit, October 1991

2107. ROAST BEEF and BACON CLUB SANDWICH

serves four


1 pound roast beef, thinly sliced
1 French baguette, cut into four equal servings and sliced in half
2 teaspoons olive oil
4 ounces blue cheese
1/4 cup finely chopped fresh chives
mayonnaise
12 slices bacon
1 tomato, thinly sliced
1/2 red onion, thinly sliced
fresh ground black pepper to taste

Preheat oven to 350ºF. Brush French bread with olive oil and toast cut side up. Remove from oven and cool slightly, spread blue cheese on one half of each sandwich. Add chopped chives and fresh ground pepper. Spread mayonnaise on remaining slices. To assemble, arrange 4 ounces of roast beef on blue cheese side of sandwich. Top with bacon, tomato and red onion. Slice each sandwich in half and serve.

bacon recipe courtesy of: Certified Angus Beef® , Certified Angus Beef LLC, 206 Riffel Road, Wooster, Ohio 44691

2106. TOMATO, BASIL and BACON CLAM CHOWDER

makes 4 servings


4 thick slices streaky bacon, cut into pieces
1 medium onion, finely chopped
2 celery ribs, finely chopped
3 dozen littleneck clams, shucked and chopped, with liquor reserved
2 cups water
½ cup dry vermouth
1 tablespoon tomato paste
1 medium red potato, peeled and diced
4 medium ripe tomatoes, seeded and chopped
2 tablespoons finely chopped fresh basil leaves
salt

In a 4- to 5-quart pot, fry the bacon over moderate heat till crisp, drain on paper towels, and crumble. Pour all but about 2 tablespoons of fat from the pot, add the onion and celery, and stir till softened, about 5 minutes.

In a bowl, whisk together 1 cup of the reserved clam liquor, the water, vermouth, and tomato paste and add to the onion mixture. Add the potato, tomatoes, basil, and salt and pepper, stir well, reduce the heat to low, cover, and simmer till the potato is tender, 10 to 15 minutes. Add the clams, stir well, cover, and continue to simmer 2 to 3 minutes. (Do not overcook the clams.)

To serve, ladle the hot chowder into heavy soup plates or bowls and sprinkle crumbled bacon over the tops.


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

2105. BABY ARUGULA SALAD with BACON, BOURSIN, POACHED EGGS and CIDER VINAIGRETTE

serves two


4 cups baby arugula
4 slices bacon, cooked, diced
1/4 cup herbed Boursin cheese, crumbled
4 eggs, poached
1/4 cup olive oil
3 tablespoons cider vinegar
2 tablespoons shallots, minced
2 teaspoons Dijon mustard
salt and ground pepper, to taste
cayenne pepper, to taste

Toss the arugula, bacon, and boursin to combine. Re-warm the poached eggs in barely simmering water, if needed. In a small bowl, whisk the olive oil, vinegar, shallots, and mustard together to combine. Season with salt and pepper. Pour the dressing over the arugula mixture, and toss to coat. Top the salad with poached eggs. Finish with a pinch of cayenne.


bacon recipe courtesy of: Erin, The Apartment Kitchen, October 15, 2009

2104. HOT BACON and OAT COBBLER

1 or 2 cans concentrated vegetable soup
2 oz. butter or margarine
salt and pepper to taste
grated cheese
3-4 rashers bacon
6 oz. self raising flour
2 oz. rolled oats
1 egg
milk to make
1/4 pint with the egg

Cut bacon into small pieces and fry. Sieve flour and seasonings into basin. Add rolled oats. Mix thoroughly. Rub margarine in lightly. Add bacon. Beat egg and milk together. Pour over dry ingredients. Mix with palette knife. Roll out on floured board to about 1/2 inch thick. Cut into rounds. Put the vegetable soup into a casserole and meanwhile heat for about 10 minutes in a moderately hot oven (400°F). Arrange rounds of scone on top, sprinkle with grated cheese to give them an attractive glaze. Bake for approximately 12-15 minutes in a hot oven (425-450° F).


bacon recipe courtesy of: ifood.tv, Silicon Valley/New York/India

2103. FILLET STEAK in MADEIRA SAUCE with BACON MASHED POTATO, CARROTS and GREEN BEANS

serves one


For the bacon mashed potato
2 potatoes, peeled and sliced
2 tablespoons butter
3½ fl oz double cream
small handful fresh chives, chopped
1¾ oz bacon, chopped
salt and freshly ground black pepper

For the green beans
3½ oz green beans, trimmed
2 free-range egg yolks
2 tablespoons red wine vinegar
2 tablespoons red wine
3 fl oz double cream
1 tablespoon butter
½ onion, finely chopped
1 garlic clove, finely chopped
½ beef stock cube, crumbled
small handful fresh chopped parsley leaves
salt and freshly ground black pepper

For the carrots
5 baby carrots, scrubbed and trimmed
2 tablespoons butter
1 tablespoon olive oil
2 teaspoons caster sugar
pinch salt
freshly ground black pepper

For the fillet steak
1 x 7 oz fillet steak
salt and freshly ground black pepper
1 tablespoon butter
2 fl oz Madeira wine

For the Madeira sauce
1 tablespoon butter
1 shallot, finely chopped
4¾ fl oz Madeira wine
3½ fl oz red wine
2 tablespoons butter, cut into cubes
salt and freshly ground black pepper

Preheat the oven to 200C/400F/Gas 6.

For the mashed potato, cook the potatoes in boiling, salted water for 12-15 minutes, or until tender. Drain well, add the butter and mash until smooth, then stir in the cream and chopped chives.

Heat a frying pan over a medium heat, add the chopped bacon and fry for 3-4 minutes, or until crisp and golden-brown. Drain. Stir the bacon into the mashed potato. Season, to taste, with salt and freshly ground black pepper.

For the green beans, bring a pan of salted water to the boil. Add the green beans and cook for 2-3 minutes, or until just tender. Drain well, refresh in cold water and set aside.

In a bowl, whisk the egg yolks, red wine vinegar and red wine together. Add the cream and continue whisking until the mixture is smooth and well combined.

Melt the butter in a frying pan over a medium heat until foaming. Add the onion and garlic and fry for 2-3 minutes, or until softened.

Add the cooked beans and the crumbled stock cube, then pour in the egg mixture and stir well to coat all of the beans. Sprinkle with chopped parsley, then season, to taste, with salt and freshly ground black pepper.

Blanch the carrots by bringing a separate pan of salted water to the boil. Add the carrots and cook for 3-4 minutes, or until just tender, then drain and refresh in cold water.

Heat the butter and oil in a separate frying pan over a medium heat, then add the blanched carrots and sugar and fry for 1-2 minutes, or until golden-brown. Season, to taste, with salt and freshly ground black pepper.

For the fillet steak, season the steak, to taste, with salt and freshly ground black pepper. Heat the butter in a frying pan over a high heat until foaming, then add the steak and fry for 1-2 minutes on each side, or until golden-brown on both sides.

Pour the Madeira wine over the steak and continue to cook for 3-4 minutes. Remove the fillet steak from the pan, reserving the pan and any juices.

Transfer the fillet steak to a baking tray and cook in the oven for a further 2-3 minutes, or until cooked to your liking.

For the Madeira sauce, heat the butter in a frying pan over a medium heat. Add the shallots and fry for 2-3 minutes, or until softened.

Add 3½fl oz of the Madeira wine to the pan and simmer for 2-3 minutes, or until the volume of liquid has reduced by half.

Add the red wine and continue to simmer for a further 2-3 minutes, or until the volume of liquid has reduced by one third.

Add the remaining Madeira wine and a tablespoon of water to the reserved pan juices in the pan the steak was cooked in. Heat the wine for 1-2 minutes over a medium heat, scraping any browned bits up from the bottom of the pan with a wooden spoon. Sieve the juices, reserving the liquid.

Add the sieved juices to the Madeira sauce. Whisk in the butter until it has melted, then season, to taste, with salt and freshly ground black pepper.

To serve, place the fillet steak into the centre of a serving plate. Spoon the carrots, green beans and mashed potato alongside. Drizzle over the Madeira sauce.


bacon recipe courtesy of: James Tanner, Step Up to the Plate, BBC Food

2102. ROASTED WILD RABBIT and BACON with LEMON, THYME and PARSLEY STUFFING

serves four


1 lb 4 oz (560 g) wild rabbit joints, or boneless rabbit, same weight
12 rashers dry-cure streaky bacon, derinded and cut in half
1 large onion, peeled and sliced finely into rings
2 cloves garlic, crushed
1 level tablespoon fresh chopped thyme, plus a few sprigs
10 fresh sage leaves dipped in olive oil
salt and freshly milled black pepper

For the stuffing:
grated zest ½ small lemon
½ level tablespoon fresh chopped thyme
1 level tablespoon fresh chopped parsley
6 oz (175 g) pork sausage
1 heaped dessert spoon fresh white breadcrumbs
½ onion, finely chopped
2 oz (50 g) Bramley apple, peeled and very finely chopped
salt and freshly milled black pepper

For the sauce:
5 fl oz (150 ml) Sercial (dry) Madeira (or dry cider)

Preheat the oven to gas mark 7, 425°F (220°C).

Spread the onion rings all over the baking tray in a single layer then scatter over the crushed garlic and thyme. Now season the rabbit joints and arrange them on the bed of onions. After that, drape the bacon rashers over the rabbit pieces.

Next, make the stuffing by mixing all the ingredients together and forming the mixture into 12 small balls. Place these among the rabbit joints then tuck in the thyme sprigs here and there. Place the baking tray in the oven on a high shelf and cook for 20 minutes. Then top each piece of rabbit with a sage leaf dipped in olive oil. Roast for another 15-20 minutes or until the bacon and sage are crispy and the rabbit is cooked.

Now remove everything to a warmed serving dish, place the roasting tray over direct heat and add the Sercial Madeira to the juices. Bring to a simmer and bubble for about 5 minutes until reduced by about a third. Check the seasoning then pour the sauce over the rabbit and stuffing. Serve with crisp roast potatoes and a green vegetable.


bacon recipe courtesy of: Delia Online, NC Internet Ltd, PO Box 1124, Knaphill GU21 9AA, London, UK

2101. WOMBOK with BACON and GREEN BEANS

serves four


olive oil spray
6 short cut bacon rashers, coarsely chopped
250 grams green beans, topped, halved diagonally
1 garlic clove, crushed
1 fresh red birdseye chili, deseeded, finely chopped
240 grams (4 cups) finely shredded wombok (Chinese cabbage)
salt & freshly ground black pepper
fresh coriander leaves, to serve

Spray a large non-stick frying pan with olive oil spray and place over medium heat. Add the bacon and cook, stirring, for 2 minutes or until brown. Add the beans, garlic and chilli and cook, stirring, for 3-4 minutes or until beans are bright green and tender crisp. Remove from heat. Add the wombok and gently toss until wombok just wilts. Taste and season with salt and pepper.

Divide wombok mixture among serving plates and sprinkle with coriander. Top with sesame pork and serve immediately.


bacon recipe courtesy of: Kim Meredith, Good Taste, April 2006

2100. CAESAR SALAD with MAPLE-BRUSHED BACON

serves six


½ ciabatta loaf
about 250ml olive oil
200 grams rindless streaky bacon
2-3 tablespoons maple syrup
3 little gem lettuces
about 100 grams marinated anchovy fillets (not tightly packed in oil)
about 100 grams thin shavings parmesan cheese
sea salt and freshly ground black pepper

Dressing:
1 fat clove garlic, roughly crushed
2 tablespoons grated fresh parmesan
1 large free-range egg
2 teaspoons Dijon mustard
2 tablespoons fresh lemon juice
3 anchovy fillets, from above
1 tablespoon Worcestershire sauce

Make the croutons first. Cut the bread into approximately 1.5cm cubes and put into a shallow bowl. Trickle over about 100ml of the oil and toss well into the cubes. Spread on a baking sheet.

Heat the oven to 190C/Gas 5, and bake the bread cubes for about 10-15 minutes, stirring once or twice until golden-brown. Remove to cool and crisp.

Lay the bacon on a sheet of nonstick baking parchment in a single layer. Top with another layer of paper and another baking sheet. Bake the bacon for about 10 minutes, then remove the top sheet and paper layer. Brush the rashers with the maple syrup and return to the oven for another 5 minutes or so until crisp and glazed. Remove, cool and break into bite-sized pieces. Set aside with the cubes.

Separate out the lettuce leaves, wash and spin if necessary, then tip into a large food bag and chill until ready to serve.

Reserve three anchovy fillets for the dressing, and separate out the others, ready for serving.

To make the dressing, put everything into a blender from the garlic to the Worcestershire sauce. Blitz until smooth and creamy, then slowly, with the blades still running, trickle in the remaining 150ml oil to a smooth emulsion. Add some hot water to thin the dressing down a little so it mixes into the leaves nicely.

When ready to serve, divide the leaves between six medium-sized plates. Trickle over the dressing, and scatter on the bread cubes, anchovies and crispy bacon. Top each serving with parmesan shavings.


bacon recipe courtesy of: Gordon Ramsay, The Times, London, UK, October 3, 2007

2099. ROAST PORK CHOP with MUSHROOM, BACON, CORNICHONS and CREAM SAUCE

serves four


4 1" thick pork chops
2 cups white wine
2 cups chicken stock, may substitute with veal stock
1 cup heavy cream
1 medium onion medium diced
4 bacon strips cut medium dice
button mushrooms, cut in quarters
6 each cornichons, medium dice
1 teaspoon sugar
1 tablespoon fresh tarragon
a pinch of thyme
2 bay leaves
2 tablespoons chopped parsley, for garnish

Sauté bacon until crisp, then add onion, mushrooms, tarragon, cornichons, thyme and bay leaf. Toss briefly to coat; add wine and reduce by 1/2. Add chicken stock; reduce by 1/2. Add cream and sugar; reduce. Season and set aside. Preheat oven to 400.

While reducing sauce, sauté both sides of the pork chops quickly over high heat to seal the meat and color it, and place the chops in an oven proof casserole and, when the sauce is reduced, pour over the chops enough to cover. Let chops cook for 15 to 20 minutes. Remaining sauce to be ladled over chops at time of service.


bacon recipe courtesy of: the former La Bohème Restaurant of Carmel, California, as listed in the United States Restaurant Guide, 1998

2098. BACON NACHOS

yields four servings


8 slices bacon
8 oz tortilla chips
8 oz cheddar cheese, shredded
1 cup green enchilada sauce (or red enchilada sauce)
1 tablespoon cilantro, minced
1 large tomato, diced
1 avocado
1 jalapeno, fresh, sliced
4 tablespoons light sour cream

Chop bacon strips into 1/2 inch pieces. cook bacon pieces over medium to medium high heat, depending on your stove, until evenly browned. Drain bacon pieces and set aside. Prepare all remaining ingredients and set aside. Place tortilla chips on an oven safe dish. Top with cheddar cheese and drizzle with green chili enchilada sauce. Place nachos under a broiler for about 1 minute or until cheese has melted. Immediately top nachos with remaining ingredients and serve.


bacon recipe courtesy of: Brenda Beaman | adapted by Bacon Freak, 207 West Los Angeles Avenue, #346, Moorpark, California 93021

2097. ESCAROLE with BACON, DATES and WARM WALNUT VINAIGRETTE

yields four servings


1 7- to 8-ounce head of escarole, coarsely torn
6 Medjool dates, halved, pitted, diced
1/2 cup walnut pieces, toasted
5 bacon slices, cut crosswise into strips
1/3 cup walnut oil or extra-virgin olive oil
1 large shallot, chopped
2 tablespoons red wine vinegar
fine sea salt

Combine escarole, dates, and walnuts in large bowl. Cook bacon in medium skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels to drain. Add bacon to bowl with salad.

Discard drippings from skillet; add walnut oil. Place over low heat. Add shallot; sauté until soft, about 3 minutes. Remove skillet from heat; add vinegar and whisk to blend. Season vinaigrette with sea salt and black pepper. Gradually add warm dressing to salad, tossing to coat. Divide among plates.


bacon recipe courtesy of: Myra Goodman and Sarah LaCasse, Bon Appétit, February 2011

2096. BUFFALO TERIYAKI and BACON WINGS

Marinade:
1/4 cup Frank’s Red Hot sauce
1/4 cup teriyaki sauce

Sauce:
1/4 cup Frank’s Red Hot sauce
1/2 stick butter
1/4 cup teriyaki sauce
1/4 cup brown sugar
1 teaspoon ground cayenne
2 strips of bacon (preferably smoked), cooked very crisply, crumbled.
10-15 chicken wings (about 2 lbs)

Combine 1/4 cup Frank’s Red Hot and 1/4 cup of the teriyaki sauce in a ziplock bag big enough to hold the wings. Add the wings, and give it a good shake to coat everything. Let it marinate for as long as you can.

When you are ready to make the wings, pull them out of the marinade an hour before baking. Arrange them on a baking sheet and let them dry in the fridge for at least an hour. Again, this is optional, but the more time they have to dry, the crispier they will be.

Heat the oven to 425. Bake the wings for about 40 minutes, until golden brown. If you have an elevated wire rack, arrange the chicken on the rack with a pan underneath. If not, you can do them right on the pan and flip halfway through. Drumsticks will take longer than wings, so keep that in mind if you are doing drumsticks as well.

Make the sauce. In a small saucepan combine the Frank’s, Teriyaki, butter, brown sugar, and cayenne. If you want a milder wing you can leave out the cayenne. Heat on medium low to melt the butter and the brown sugar. Adjust your heat level to taste with cayenne, or more Frank’s. Cook for 5-10 minutes on low to thicken.

Cook a strip or two of bacon. Crumble or dice. When the wings are done, pull them out of the oven. Add the bacon bits to the sauce and give it a quick stir. Toss the wings with the sauce, and serve.


bacon recipe courtesy of: Drew, Le Chef's Kitchen, February 10, 2010

2095. FIDDLEHEAD FERN, BACON and SWISS CHEESE QUICHE

serves 6-8


Crust:
non-sweet pie crust or a homemade crust

Filling:
6 slices bacon, crisped
3 eggs, slightly beaten
1 cup milk
1/2 cup heavy cream
2 tablespoons minced scallion or onion
salt, pepper
1 cup grated Swiss cheese
1 pint fiddlehead ferns

Cook crust according to directions. Combine eggs, milk and cream in a bowl. Add scallion and seasonings. Sprinkle half the cheese in the bottom of the shell, lay bacon and pour egg mixture over. Sprinkle rest of Swiss cheese, arrange Ferns on top and grate nutmeg over top. Bake at 375º for 30-40 minutes until set. Cool slightly and serve.


bacon recipe courtesy of: Forest Mushrooms, Inc., 14715 County Road 51, Saint Joseph, Minnesota 56374

2094. RICE PILAF with SPINACH and BACON

makes 4 generous servings


1/4 cup butter
1 small onion minced
1 large oyster mushroom, chopped
1 cup uncooked rice
2 cups chicken broth
1 teaspoon salt
1/8 teaspoon pepper
1 colander full of fresh spinach washed and destemmed
4 slices cooked and crumbled bacon

Melt butter in medium saucepan add onion and mushroom. Saute until tender about 5 minutes. Add rice, stir in chicken broth. Bring to a boil. Add salt and pepper. Cover and reduce heat to simmer. Simmer for 15- 20 minutes. Remove from heat and stir in spinach. Put the lid on for a few minutes. The spinach wilts beautifully. Add bacon before serving.


bacon recipe courtesy of: The Teacher Cooks, May 28, 2010

2093. BARBECUE BACON GRILLED CHEESE SANDWICH

makes one sandwich


2 slices Texas toast
2-3 tablespoons barbecue sauce
2 oz sliced sharp or smoked cheddar cheese
4-6 slices cooked bacon
1 oz shredded Monterey Jack cheese
butter or margarine

Heat a skillet over medium. Spread the barbecue sauce over the bread slices, then over one slice arrange cheddar cheese slices, bacon over that, then sprinkle the Monterey Jack over the bacon. Top with remaining bread slice. Melt some butter or margarine in the skillet and place the sandwich on top of the puddle, scooting it around until the bread absorbs the butter. Cook for 5-6 minutes or until cheddar looks melted, then remove and melt more butter in the pan, flip the sandwich and cook additional 4 minutes and serve hot.


bacon recipe courtesy of: Veronica Miller, Recipe Rhapsody, April 20, 2010

2092. BUTTER BEAN, LEEK and BACON SOUP

yields four servings


8 oz dried butter beans
4 oz smoked streaky bacon
2 tablespoons of oil
1 bay leaf
1 oz butter
1 onion finely chopped
1 leek cleaned, trimmed and finely chopped
2 small stick of celery finely chopped
1 garlic clove
1½ pints of water
5 fl oz milk
salt and freshly ground black pepper

Preferably soak the beans overnight by covering them with cold water and drain them before use.

Clean and finely chop the vegetables. Heat up one of the tablespoons of oil in a medium pan and cook the bacon for about 5 minutes till it is lightly crispy and golden brown. Add the bay leaf, 1½ pints of water to the pan along with the soaked butter beans. Bring the mixture to the boil then reduce the heat and simmer for approximately 25 minutes or until the beans are tender. Skim off any scum that appears on the surface. Heat the butter and the rest of the oil in another saucepan and add the remaining chopped vegetables. Stir well and coat everything in the butter and oil and cook over a low heat for about 10 minutes until they are soft. Tip everything into one pan and mix together well, throwing away the bay leaf. Next add the garlic, cover and simmer for a further 10 minutes until the beans and vegetables are really soft. Mash the beans against the side of the pan with a fork, this allows the beans to thicken the soup. Pour in the milk and season with salt and freshly ground black pepper and stir well. Serve immediately and sprinkle the top with freshly chopped parsley.


bacon recipe courtesy of: Cook UK (step by step recipes with pictures), 1 Gaydon Hill Farm Cottages, Gaydon, Warwick CV35 0HQ

2091. BACON-WRAPPED MAPLE-MUSTARD CHICKEN THIGHS

yields 4-6 servings


8 boneless, skinless chicken thighs
Salt and freshly ground pepper to taste
1/2 cup pure maple syrup
2 tablespoons Dijon-style mustard
1 tablespoon plain yogurt
16 strips bacon

Preheat grill according to manufacturer`s instructions for cooking by direct and indirect heat. If using charcoal grill, place coals on one side of grill, not covering entire charcoal bed. Thighs will be cooked over direct heat first and finally by indirect heat, opposite the heat source. Rinse thighs, pat dry and season with salt and pepper to taste. Place maple syrup in shallow dish. Add mustard and yogurt and stir to combine. Dip thighs in syrup mixture, lightly roll up and wrap each with two strips of bacon to enclose. Secure with wooden toothpicks, if necessary. If bacon strips are long, one strip per thigh may be sufficient. Lightly coat grill with oil or cooking spray. Place thighs on preheated grill 4 to 6-inches above direct heat and brown on both sides, about 5 minutes. Move thighs to indirect heat side of grill and continue to cook with lid closed, about 10 to 12 minutes. Watch closely to prevent burning. Test thighs for doneness. Temperature should reach 160 degrees F. on meat thermometer. Return to direct heat to crisp bacon, about 3 to 4 minutes. Remove and place on serving platter. Remove toothpicks and serve.


bacon recipe courtesy of: Mary, One Perfect Bite, July 13, 2009 | via Alex DeSantis, Pilgrim's Pride Chicken

2090. RIESLING-MARINATED CHICKEN with BACON-WRAPPED ONIONS

makes four servings


1/2 cup Riesling
1 medium onion, coarsely chopped
1 head of garlic—1 small clove minced, the rest coarsely chopped
4 thyme sprigs
6 tablespoons extra-virgin olive oil
4 chicken breast halves, on the bone with wings attached
1 tablespoon balsamic vinegar
2 teaspoons red wine vinegar
1/2 tablespoon finely chopped basil
3/4 teaspoon Dijon mustard
salt and freshly ground pepper
1 large red onion, cut lengthwise through the core into 8 wedges
one 1 1/2-pound butternut squash—halved lengthwise, seeded and cut into 16 wedges
1 large apple—halved, cored and cut into 8 wedges
4 slices of bacon, halved crosswise

In a large resealable plastic bag, combine the Riesling, onion, chopped garlic, thyme and 2 tablespoons of the oil. Add the chicken, seal the bag and let the chicken marinate, refrigerated, for 2 hours, turning the bag occasionally.

Preheat the oven to 425°. In a small bowl, combine the vinegars, basil, mustard and minced garlic. Slowly whisk in 2 tablespoons of the oil and season with salt and pepper. Arrange the onion wedges on a rimmed baking sheet and drizzle with the dressing; toss to coat. On another rimmed baking sheet, toss the squash and apple wedges with 1 tablespoon of oil and season with salt and pepper. Roast the vegetables for about 30 minutes, or until the vegetables are tender and the onion has browned around the edges. Let cool.

Preheat the broiler and position a rack 8 inches from the heat. Wrap the onion wedges in the bacon and secure with toothpicks. Broil the onions for 3 minutes per side, or until crisp.

Turn the oven to 425°. Remove the chicken from the marinade. Scrape off the onions and garlic and pat dry with paper towels. Brush the chicken with remaining 1 tablespoon of oil and season with salt and pepper. Transfer the chicken to an oiled baking pan and roast, skin side up, until just cooked through, about 25 minutes. Reheat the onions, squash and apples while the chicken is cooking and serve.


bacon recipe courtesy of: Cory Schreiber, Food & Wine, October 1997