540. BACON and CABBAGE-STUFFED HUNTER'S QUAIL

4 quail
4 cups cabbage - shredded
4 slices bacon - cooked crisp and crumbled
16 large cabbage leaves
2 Tbsp. butter
1 cup chicken broth
4 small apples - sliced
1/4 tsp. crushed thyme
1/4 tsp. crushed tarragon
1/4 tsp. caraway seeds
1 tsp. salt
1/4 tsp. pepper

Salt and pepper the quail. Combine shredded cabbage and bacon and stuff 1/4 of the mixture in the cavity of each bird. Wrap each quail with 4 whole cabbage leaves and tie with string. Put in Dutch oven on top of the stove.In a saucepan, place the rest of the ingredients and simmer for 5 minutes. Pour the sauce over the birds and bring the liquid to a boil. Lower heat, cover and simmer 25-30 minutes until tender. Remove string and cabbage leaves. Serve with sauce.


courtesy of: Ringneck Hunting Preserve, Ray & Deb Kalwara, 56 Olkowski Road, Candor, New York 13743, (607) 659-3208

539. BACON GRAVY

serves 4


1/2 lb bacon
6 oz evaporated milk
1 cup flour
salt and pepper
2 cups of water

Cook bacon in large skillet on medium heat. Set aside. In a large bowl combine evaporated milk and approximately 2 cups of water. Add 1 cup of flour to the bacon grease in skillet and stir (it may look a little lumpy, if not, add more flour). Slowly pour in milk and water mixture from the bowl, stirring constantly. If it is too thick, add more water. Salt and pepper to taste. Cook until hot and bubbly. You can crumble the bacon into the gravy or have it on the side.


courtesy of: Earlene Fowler

538. DUCK with MADEIRA, BACON and OLIVES

Yields 6 servings

1 13/16 kg duck
30 g butter
12 baby (about 300g) onions
1 bunch (about 20) baby carrots
300 g baby mushrooms
1 tablespoon madeira
1 tablespoon plain flour
2 tablespoons water
1 tablespoon chopped fresh parsley
30 g butter
1 medium (350g) leek, sliced
2 cloves garlic, crushed
3 bacon rashers, chopped
150 g baby mushrooms, chopped
⅔ cup black olives, chopped
⅓ cup pine nuts, toasted
2 tablespoons brandy
2 teaspoons chopped fresh thyme
1 cup (70g) stale breadcrumbs
BACON OLIVE SEASONING

Remove neck from duck, cut off wing tips at second joint. Cut through skin of duck along centre back. Using tip of knife, separate flesh from backbone on 1 side of duck, cutting through thigh joint, then, following the shape of the bones, gradually ease flesh away from bone. Holding rib cage away from duck, carefully cut the breast flesh away from the bone, cutting through wing joint. Hold up 1 thigh with 1 hand. To remove flesh, cut around top of bone, scrape down bone to next joint, cut around flesh again, scrape down to the end. Pull bone out and cut away. Repeat boning process with other half of duck. Turn flesh of thighs and wings inside duck. Place duck skin side down on board, spoon seasoning along centre of duck. Loosely roll duck to enclose filling, secure with toothpicks, tucking ends in neatly. Cover roll, refrigerate overnight. Heat butter in pan, add duck, cook until browned all over, transfer duck to baking dish. Add onions and carrots to pan, cook, stirring, until browned, remove from pan; reserve onion mixture. Cover duck, bake in moderately slow oven 1« hours. Add reserved onion mixture and mushrooms to baking dish, bake, uncovered, further 30 mins or until duck is tender. Remove duck and vegetables from dish; keep warm. Strain liquid from dish, skim away fat, add enough water to dish to make 1 cup of liquid. Place liquid in pan, add madeira, blended flour and water and parsley, stir over heat until sauce boils and thickens. Serve sauce with duck and vegetable mixture.

Bacon Olive Seasoning: Heat butter in pan, add leek, garlic and bacon, stirring, until leek is soft, remove from heat, add remaining ingredients; mix well.


courtesy of: Sue Rykmans, New York, New York

537. PUMPKIN and SWEET POTATO SOUP with BACON

Makes: 9 1/2 cups


2 ounces reduced-sodium bacon or turkey bacon, coarsely chopped
2 shallots or small onions, finely chopped
2 quarts chicken stock or vegetable stock
12 ounces sweet potatoes, peeled and cut into 1/2-inch pieces
1 can (16 ounces) solid-pack pumpkin or 2 cups cooked winter squash
1/8 teaspoon each salt and pepper
Pinch of ground nutmeg
2 tablespoons chopped parsley

In a 4-quart saucepan, cook the bacon over moderate heat about 3 minutes, until the fat is rendered and the bacon is crisp. Using a slotted spoon, transfer the bacon to paper towels and reserve.

Add the shallots to the saucepan, then 1/4 cup of the stock, and sauté, stirring constantly, about 3 minutes, until softened.

Add the sweet potatoes and cook, stirring, about 3 minutes. Pour in the remaining stock and bring to a boil. Simmer, partially covered, about 10 minutes, until the sweet potatoes are very soft.

Using a slotted spoon, transfer the vegetables to a blender or food processor and purée until smooth. Add the pumpkin and process to combine.

Add the vegetable purée to the saucepan and return to a simmer. Stir the salt, pepper and nutmeg into the soup. Serve sprinkled with the crumbled bacon and parsley.


courtesy of: Reader's Digest

536. CREAMY PUMPKIN and MUSHROOM SOUP with BACON

a.k.a. Veloute de Potiron et de Cepes


1 lb. cubed pumpkin or butternut squash
1 small potato
1.5 oz. dried cepes (porcini mushrooms)
1 celery branch (w/leaves)
1 chicken bouillon cube
1-1/2 Tablespoons butter
salt and pepper
4 Tablespoons heavy cream

To Garnish the Soup:
1/2 cup heavy cream
poppy seeds
2 slices of bacon
celery leaves or parsley stems

Cut the pumpkin/squash, celery and potato into cubes. Reserve the celery leaves for garnish.

Cover the porcini with hot water.

In a large casserole, melt the butter.

Add the pumpkin, celery.

Drain the mushrooms and add them to the casserole.

Sweat the vegetables for 5 minutes.

Pour in 8 cups of hot water, the bouillon cube and season with salt and pepper. Add the potato and simmer for about 20 minutes. The pumpkin and potato should be tender.

Using an immersion blender, puree the soup. If using a blender, puree in batches. Return the soup to the pot and keep warm while preparing the garnish. 9. Microwave or fry the bacon.

Whip the cream, adding a bit of salt, to soft peaks.

To serve: Pour the soup into 4 bowls. Cut the bacon in half. Add a dollop of the whipped cream, a bacon slice and sprinkle with the poppy seeds.


courtesy of: Chef Françoise Meunier, 7, rue Paul-Lelong 75002, Paris, France

535. PUMPKIN, BACON and SWEET POTATO LASAGNA with CURRY

1 tablespoon olive oil
1/2 cup bacon, chopped
1 onion, finely chopped
3/4 lb sweet pot, cut into dices
3/4 lb pumpkin, cut into dices
2 cup water, divided
3/4 cup pureed pumpkin ( canned )
1 tsp curry powder
2 TBsp chopped fresh sage
1/2 cup coconut milk
1 cup milk
2 tsp cornstarch
1/2 cup gruyere
salt + pepper to taste
oven ready lasagna noodles
cooking spray

Preheat oven 375. Place olive oil in large pot and cook bacon, onion, sweet pot, and pumpkin. cook over low heat 4-5 min, stirring constantly. Add 1 cup of water, stir, simmer for 4 more min. Mix in puree and remaining water. Stir in curry and sage. Add coco milk, and salt + pepper. Mix regular milk w/ cornstarch and add...simmer 5 min and remove from heat. Place thin layer sauce into lasagna pan ( use cooking spray ) and layer noodles with sauce, noodles with sauce, etc.. Finish with sauce on top and sprinkle the gruyere. Bake for 40 minutes.


courtesy of: Chowhound

534. WARM PUMPKIN, FETA and BACON SALAD

makes 4 servings


1 small pumpkin or butternut squash, peeled and cut into 1 " pieces
2 tablespoons extra virgin olive oil
1 red onion, thinly sliced
1 garlic clove, finely chopped
1 bunch spinach, trimmed
1/4 teaspoon ground nutmeg
1/4 teaspoon cayenne (to taste)
1 orange, juice of
4 ounces feta cheese
2 ounces almonds, toasted
3 slices bacon (thick sliced is good)

Cook pumpkin in a saucepan of lightly salted boiling water for 3-5 minutes or until just tender. Drain.

Heat olive oil in a large frying pan over medium heat and add onion and garlic and cook for about 5 mins or until onion is soft. Add spinach, nutmeg and cayenne, stirring gently for 1 min or until aromatic. Stir in pumpkin and orange juice and cook, stirring occasionally, for 2-3 minutes Stir in feta and almonds.

Cook bacon in a non-stick pan over medium heat for about 3-5 mins or until crisp. Remove and drain on paper towel.

Serve pumpkin salad warm with bacon pieces sprinkled over.

This is a 2 person main meal or 4 person side.


courtesy of: Tish, Las Vegas, Nevada

533. PUMPKIN FACE BACON DIP

makes 28 servings, 2 tablespoons each


1 jar (18 oz.) creamy peanut butter
1 cup raisins
1 package (2.8 oz.) bacon bits
2 medium carrots, finely shredded (about 1-1/2 cups)
3 slices bacon, cooked until slightly crisp
2 apple wedges
1 celery stick

Mix peanut butter, raisins and bacon pieces. Spoon onto large platter; spread with spatula or knife to resemble a pumpkin shape. Sprinkle with carrots to cover completely. Roll each bacon slice around a fork to make a curl. Place on top of peanut butter mixture along with additional raisins for the jack-o'-lantern's "eyes" and "nose." Add apple wedges for the "mouth" and a celery stick for the "stem." Serve with assorted cut-up vegetables and fruits, such as celery sticks, carrot sticks and apple wedges.


courtesy of: Kraft Foods

532. PUMPKIN, SAGE, CHESTNUT and BACON RISOTTO

Yield: 6 servings


1 small sweet cooking pumpkin or butternut squash, peeled, about 2 1/2 pounds
Olive oil
1 tablespoon coriander seeds
Sea salt and ground black pepper
12 slices bacon or pancetta
2 ounces shelled chestnuts (vacuum packed are fine)
15 fresh sage leaves
4 cups chicken stock or canned broth
3 shallots, peeled and finely chopped
5 small stalks celery, finely chopped
1 cup arborio rice
1/2 cup dry white wine or dry white vermouth
4 tablespoons butter
3/8 cup freshly grated Parmesan cheese, plus more for serving
About 1 cup mascarpone, optional.

Heat oven to 375 degrees. Halve pumpkin lengthwise, and remove seeds; rinse seeds, drain, and reserve. Cut pumpkin lengthwise into thick slices, and spread in a layer across a large baking sheet. (If using squash, cut into quarters.) Sprinkle pumpkin with olive oil, and set aside. Using a mortar and pestle, pound the coriander seeds until crushed. Sprinkle over pumpkin along with salt and pepper, and bake until soft, about 40 minutes.

Remove pumpkin from oven (leave oven on), and spread bacon over it. In a small bowl, combine reserved seeds, chestnuts, sage and salt and pepper to taste. Add tablespoon olive oil, and mix well. Sprinkle over pumpkin and bacon. Place back in oven until bacon is crisp, 10 to 15 minutes.

Remove pumpkin from oven. Scrape bacon, chestnuts, sage and pumpkin seeds onto a small plate; reserve. Finely chop about half the pumpkin. Chop other half so that it is slightly chunky; reserve.

Place chicken stock in a small pan over medium-low heat. Bring to a simmer, then reduce heat to very low to keep warm. Place a large saucepan over medium heat, and add tablespoon olive oil, shallots, celery and a pinch of salt. Stir, cover, and cook for 3 minutes. Increase heat to medium-high, and add rice. Stir constantly until rice is translucent, 2 to 3 minutes. Stir in wine until it is absorbed, 1 to 2 minutes.

Begin adding broth to rice, a ladleful at a time, stirring constantly. Allow each ladleful to be absorbed before adding next; process will take about 20 minutes. When ready, rice will be soft with a slight bite. Season with salt and pepper to taste.

Remove rice from heat. Add chopped pumpkin, and stir vigorously until mixed; fold in pumpkin chunks. Mix in butter and Parmesan. Place a lid over the saucepan, and let sit for 2 minutes. To serve, place a portion on each of 6 serving plates. Top each portion with crumbled bacon, and sprinkle with mixture of chestnuts, sage and pumpkin seeds. Add a dash more cheese. Garnish each plate with a dollop of mascarpone if desired, and serve immediately.


courtesy of: The New York Times, October 22, 2003

531. RYE BREAD STUFFING with SAUSAGE, APPLES and BACON

makes about 17 cups


SAGE SAUSAGE
1 1/2 pounds ground pork
2 teaspoons kosher salt
1 1/2 teaspoons dried crumbled sage
1 teaspoon coarsely ground pepper
1/2 teaspoon sugar

STUFFING
Two 1-pound loaves of caraway rye bread, crusts removed, bread sliced 1/2 inch thick
1 pound thickly sliced bacon, cut crosswise into 1/4-inch strips
1/2 cup water
1 stick (4 ounces) unsalted butter, cut into tablespoons
3 medium Granny Smith apples--peeled, cored and cut into 1/2-inch chunks
One 1-pound head of green cabbage, coarsely chopped
1 pound cremini mushrooms, quartered
1 tablespoon crumbled dried sage
2 teaspoons dried thyme
6 cups Rich Turkey Stock, chicken stock or canned low-sodium broth
Salt and freshly ground pepper

MAKE THE SAGE SAUSAGE: Preheat the oven to 375°. In a bowl, mix all of the ingredients. Pat the sausage meat into 6 patties, about 1/2 inch thick. Arrange the patties on a rimmed baking sheet and bake for 10 minutes, or until cooked through but not browned. Let cool, then break into 1/2-inch pieces.

MAKE THE STUFFING: Turn the oven down to 325°. Bake the bread on the oven racks for 8 to 10 minutes, or until crisp. Let cool, then cut the bread into 1/2-inch dice. Leave the oven on.

In a large enameled cast-iron casserole, combine the bacon with the water and cook over moderately low heat until the water has evaporated and the bacon is crisp and golden, about 12 minutes. Using a slotted spoon, transfer the bacon to a plate and pour off all but 4 tablespoons of the fat.

Melt the butter in the bacon fat. Add the apples, cabbage and mushrooms and cook over high heat, stirring frequently, until lightly browned, about 10 minutes. Transfer to a large bowl, then stir in the sausage, bacon, sage and thyme. Let cool. Add the bread and toss well. Stir in the Rich Turkey Stock, 2 cups at a time, allowing it to be completely absorbed before adding more. Season the stuffing with salt and pepper.

Butter a 9-by-13-inch baking dish. Reserve 5 cups of the stuffing for the turkey and transfer the rest to the prepared baking dish. Cover the dish with foil and bake for 45 minutes, or until the stuffing is heated through. Uncover and bake for 15 minutes longer, or until the top is crisp and golden.

MAKE AHEAD: The stuffing can be prepared through Step 4 and refrigerated for up to 3 days. Bring to room temperature before baking.


courtesy of: Eric Bromberg and Bruce Bromberg, "From A Blue Ribbon Holiday," Food & Wine, November 2000

530. KENTUCKY HOT BROWN

Serves 4 to 6


1/2 Stick Butter
6 Tablespoon Flour
3 Cups Warm Milk
6 Tablespoon Grated Parmesan Cheese
1 Beaten Egg
1 oz Cream, Whipped, Optional
Salt and White Pepper, to taste
Slices of Roast Turkey
8 - 12 Slices Trimmed Toast
Extra Parmesan Cheese, for topping
8 - 12 Strips Fried Bacon

Melt the butter and add enough flour to make a reasonable thick roux, enough to absorb all of the butter. Add milk and Parmesan. Add egg to thicken sauce, but do not boil. Remove from heat. Fold in whipped cream. Add salt and pepper. For each Hot Brown. Place two slices toast on a metal or flame-proof dish. Cover the toast with a liberal amount of turkey. Pour a generous amount of sauce over the turkey and toast. Sprinkle with additional Parmesan. Place entire dish under a broiler until the sauce is speckled brown and bubbly. Remove from broiler, cross two pieces of bacon on top and serve immediately.


courtesy of: Senator Mitch McConnell, Senate Majority Whip, United States Senator for Kentucky

529. POTTED CROW with BACON

6 crows
3 bacon slices
stuffing of your choice
1 diced carrot
1 diced onion
chopped parsley
hot water or stock
1/4 cup shortening
1/4 cup flour
buttered toast

Clean and dress crows; stuff and place them upright in stew-pan on the slices of bacon. Add the carrot, onion and a little parsley, and cover with boiling water or stock.
Cover the pot and let simmer for 2-3 hours, or until tender, adding boiling water or stock when necessary.
Make a sauce of the shortening and flour and 2 cups of the stock remaining in the pan.

Serve each crow on a thin slice of moistened toast, and pour gravy over all.


courtesy of: Bert Christensen, Toronto, Canada

528. CHICORY and BACON SALAD

2 shallots, minced
2 tablespoons Dijon mustard
2 1/2 tablespoons red wine vinegar
1/4 teaspoon freshly ground pepper
1/2 cup olive oil
2/3 LB thick cut bacon, cut into 1/2 inch pieces
1/2 loaf French bread, crust removed, cut into 1/2 inch cubes
1 head chicory (curly endive), torn into large pieces
Salt

In a small bowl, whisk together the shallots, mustard, vinegar and pepper. Gradually whisk in the olive oil in a thin stream. In a medium skillet, cook the bacon over medium heat until browned and crisp, about 10 minutes. Remove with a slotted spoon and set aside. Pour off all the fat except 1/4 cup. Add the bread cubes to the hot bacon fat and sauti over medium heat, tossing lightly until lightly browned, about 5 minutes. Remove and set aside. Return the bacon to the skillet and toss until heated through. Remove from heat and stir in the dressing. Place chicory in large bowl and add the dressing, bacon, and bread, toss well and add salt if you want.


courtesy of: epicurean.com

527. SPAGHETTI AL RANCETTO

Serves: 4


16 oz. of spaghetti
7-8 oz. of bacon
Season to taste with: onion--garlic and marjoram
11 oz. of tomato sauce
grated pecorino cheese as desired

Heat 1/2 cup of olive oil and saute' onion, garlic and chopped bacon. When the bacon turns golden brown add tomato without the seed. Add a dash of salt and cook on medium heat and keep at boiling point until the sauce reduces in volume (gets thicker); close to the end, add a dash of marjoram. Mix the red sauce with spaghetti cooked al dente and sprinkle some additional marjoram and pecorino cheese on the top. Enjoy it. Buon Appetito.


courtesy of: Italy1

526. CORNMEAL and BACON PANCAKES with MACADAMIA HONEY BUTTER

Serves 12


1 lb. Bacon
1 3/4 cup Yellow Cornmeal
1 1/2 cup All Purpose Flour sifted
4 Tbs. Sugar
1 1/2 tsp. Baking Powder
1 tsp. Baking Soda
1/2 tsp. Salt
3 large Eggs
1 1/4 cup Whole Milk
1 tsp. Vanilla Extract
Maple Syrup

In a heavy skillet over medium heat, cook the bacon until very crisp. Drain on paper towels and set aside to cool.

In a large bowl, combine the cornmeal, flour, sugar, baking powder, baking soda and salt. In a separate bowl, whisk together the eggs, milk and vanilla. Gradually add the egg mixture to the cornmeal mixture while whisking. Continue mixing until blended.

Chop the cooked bacon into small pieces and fold into the pancake batter.

Heat a heavy skillet or griddle over medium heat. Grease the skillet with a small amount of butter or oil. Pour the batter onto the skillet to form pancakes, about 1/3 cup per cake. Cook each side for about 3 minutes or until browned.

Serve pancakes with warm maple syrup and the Macadamia-Honey butter (recipe below).


Macadamia-Honey Butter

3/4 cup Butter
3 Tbs. Honey
1 1/2 tsp. Cinnamon
1/2 tsp. Nutmeg
1 tsp. Orange Zest
1/2 cup Finely Chopped & Toasted Macadamia Nuts

Using an electric mixer, beat the butter until fluffy. Continue mixing while adding the honey, cinnamon, nutmeg and orange zest.

Stir in the chopped Macadamias. Keep covered and chilled.


courtesy of: Farmer John, Clougherty Packing Company, 3049 E. Vernon Ave., Los Angeles, California 90058

525. CRISPY CATFISH and BLACK EYED PEAS, BACON and CARAMELIZED ONION RELISH with FRIED COLLARD GREENS

1/2 pound bacon, small diced
2 cups thinly sliced onions
Freshly ground black pepper
2 teaspoons chopped garlic
1/2 pound black eyed peas, cooked until tender and rinsed under cool water
3 cups veal or beef reduction
1 tablespoon finely chopped fresh parsley leaves
4 catfish fillets, (about 6 ounces, each)
1 cup flour
Creole seasoning
1/2 cup vegetable oil
8 collard green leaves

Preheat the fryer.

In a large saute pan, over medium heat, render the bacon until crispy, about 6 to 8 minutes. Using a slotted spoon, remove the bacon, drain on paper towels, and set aside. Add the onions to the bacon fat. Season with black pepper. Saute until caramelized, about 8 to 10 minutes.

Stir in the garlic and black-eyed peas. Continue to saute for 1 minute. Stir in the veal reduction and bring the liquid to a simmer. Simmer the mixture for 6 to 8 minutes. Stir in the parsley, remove from the heat, and keep warm.

Season the fillets with creole seasoning, on both sides. Season the flour with creole seasoning. In a large skillet, heat the oil. Dredge the fillets in the seasoned flour, coating each side completely. Pan fry the fillets until crispy, about 4 to 6 minutes on each side. Remove and drain on paper towels.

Add the greens to the hot oil and fry until crispy. Remove and drain on paper towels. Season with salt and pepper.

To serve, spoon the black eyed peas in the center of each plate. Sprinkle the reserved crispy bacon over the peas. Lay the fish on top of the peas. Garnish with the fried greens.


courtesy of: New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993

524. BACON-WRAPPED YOUNG RABBIT with AGED FRUIT PESTO, WILD MUSHROOM FLAN and FRESH CORIANDER FROTH

Yield: 8 servings


For the Rabbit
8 rabbit loins, trimmed
Salt and pepper to taste
16 bacon slices
4 Tablespoons fruit pesto
2 Tablespoons butter

For the Fruit Pesto
1 cup packed mixed dried fruits
¼ cup fresh parsley
¼ cup fresh mint
2 cloves garlic
2 Tablespoons Parmesan cheese, grated
2 Tablespoons walnuts
2-3 Tablespoons olive oil
2-3 Tablespoons vegetable broth
Salt and pepper, to taste

For the Mushroom Flan
2 shallots, minced
1 Tablespoon butter
2 cloves garlic, minced
6 ounces assorted wild mushrooms
1/2 cup Cabernet Sauvignon
1 1/2 cups-heavy cream
3 eggs
1/2 cup Parmesan cheese, finely grated
1/4 cup chives, chopped
Salt and pepper, to taste

For the Coriander Froth
2 cups cilantro leaves, packed
1 jalapeno pepper, seeded and chopped
½ teaspoon coriander, ground
1 cup vegetable stock
1 teaspoon sugar
1 cup milk
2 sheets gelatin, soaked in cold water
Salt, to taste

Prepare the Mushroom Flan: Preheat the oven to 325 degrees. Lightly oil 4 (1/2-cup) ramekins or timbale molds. In a teapot, bring water to a simmer.

In a medium saucepan over medium heat, melt the butter. Add the shallots and gently sauté until softened. Add the garlic and sauté for 1 minute. Add the mushrooms, wine, and 1/2 cup of the cream. Mix to combine and bring to a simmer. Simmer until the liquid has reduced by two-thirds. In a mixing bowl, whisk together the remaining cream, eggs, and Parmesan. Add the mushroom-cream mixture and the chives. Season with salt and pepper, to taste.

Divide the mixture equally among the oiled ramekins. In a deep baking pan, arrange the ramekins with plenty of space between them. Place the pan in the oven and pour the simmering water two-thirds of the way up the sides of the ramekins. Bake for 30 minutes or until the flan are just set. Carefully remove the water-filled pan from the oven. Allow the flan to sit in the water for 30 minutes. Serve immediately or refrigerate and reheat in oven when needed.

Prepare the Fruit Pesto: In a blender, combine all ingredients except the vegetable broth and salt and pepper. Process until mixture is smooth. Slowly add the vegetable broth. Add only enough broth to make the mixture easily spread able. Season with salt and pepper, to taste. Set aside until needed.

Prepare the Rabbit: Season the rabbit loins with salt and pepper. On a flat surface, lay out and overlap 4 bacon slices. Spread 1 Tablespoon of fruit pesto over the bacon. On the fruit spread, place 2 rabbit loins side by side. Tightly roll the bacon slices around the loins. Repeat with the remaining bacon and rabbit loins.

In a sauté pan on medium heat, melt the butter. Sear each wrapped rabbit loin on all sides until the bacon is crisp. Remove from loins from the heat and allow to meat to rest briefly.

Prepare the Coriander Froth: In a small bowl, soak the gelatin sheets in ice water. In a blender, combine all ingredients except the gelatin, milk and salt. Process until smooth. Strain the mixture through a fine sieve into a bowl and set aside.

In a small saucepan, bring the milk to a boil. Add the gelatin sheets into the boiling milk. Simmer, stirring constantly, to dissolve the gelatin. Remove the mixture from stove and chill. When the milk-gelatin mixture is cold, combine the two liquid mixtures. Season with salt, to taste. Pour the combined mixture into a whipped cream dispenser. Keep cold until ready to use.

To serve: Run a thin knife around the edge of the mushroom flan and turn out on a plate. Slice a rabbit loin in half and place beside the flan. Top with the coriander froth and serve.


courtesy of: Chef Morou, Signatures, Washington, D.C.

523. SAIGON CREPES with SHRIMP, BACON, and SCALLIONS

makes 6 crepes


3 strips thickly sliced bacon
3/4 cup rice flour
1/2 teaspoon turmeric
Pinch of sugar
Salt
One 13 1/2-ounce can unsweetened coconut milk
3 tablespoons vegetable oil
1/2 pound medium shrimp--shelled, deveined, halved lengthwise and cut into 1-inch lengths
3 large scallions, thinly sliced
Shallot Dipping Sauce

In a medium skillet, cook the bacon over moderately high heat until crisp, about 6 minutes. Drain the bacon on paper towels, then coarsely chop it.

In a bowl, whisk the rice flour with the turmeric, sugar and 1/2 teaspoon salt.

Whisk in the coconut milk until smooth.

Heat 1/2 tablespoon of oil in an 8-inch nonstick skillet until it shimmers. Scatter one-sixth of the shrimp in the skillet, season with salt and cook over moderately high heat until pink, about 1 minute. Scatter one-sixth each of the scallions and bacon in the skillet and cook for 1 minute. Ladle 1/3 cup of the batter over the shrimp, scallions and bacon, spreading it evenly. Cook until the bottom is golden and crisp, 2 to 3 minutes. Flip the crêpe and cook until golden and crisp on the second side, about 2 minutes longer. Transfer to a plate.

Repeat to make 5 more crêpes. Serve the crêpes hot, with the dipping sauce on the side.


courtesy of: Jeff Tunks, "Shopping Secrets of the East," Food & Wine, July 2000:

522. CRIMINI MUSHROOM SPREAD with BACON

Makes 2 1/2 cups


4 slices bacon
1/2 oz. dried Criminis, rehydrated
1 chopped medium onion
1 minced clove garlic
2 Tbls. flour
8 oz. cream cheese
2 tsp Worcestershire sauce
1 tsp. soy sauce
1/2 cup sour cream
Salt and Pepper to taste

Cook bacon until crisp. Cook mushrooms, onion and garlic in 2 teaspoons of drippings until tender and most of the liquid has evaporated. Stir in flour, salt, and pepper. Add cubed cream cheese, Worcestershire sauce and soy sauce. Heat and stir until cheese is melted. Stir in sour cream and crumbled bacon. Heat but do not boil. Serve on rye bread rounds, crackers, and melba toast.


courtesy of: FungusAmongUs, P.O. Box 352, Snohomish, Washington, 98291, 360-568-3403

521. TRANSYLVANIAN GOULASH with CRUMBLED BACON GARNISH

Yield: 8 servings (serving size: 1 cup)


3 chicken breast halves (about 1 1/2 pounds), skinned
3 chicken drumsticks (about 3/4 pound), skinned
3 chicken thighs (about 3/4 pound), skinned
4 bacon slices
1 cup diced onion
1 garlic clove, minced
1 cup diced green bell pepper
2 (14.5-ounce) cans diced Italian-style tomatoes, undrained
1/2 cup dry red wine
1 1/2 teaspoons paprika
1/4 teaspoon salt
1/4 teaspoon dried tarragon
1/4 teaspoon pepper

Place chicken in a Dutch oven, and add water to cover. Bring to a boil; cover, reduce heat, and simmer 45 minutes or until tender. Drain chicken in a colander over a bowl; reserve 1 cup chicken broth. Remove chicken from bones, and shred meat with 2 forks. Cover and chill.

Cook bacon in pan over medium-high heat until crisp; crumble and set aside.

Add onion and garlic to bacon drippings in pan, and sauté 7 minutes or until lightly browned. Add the bell pepper and tomatoes, and cook over medium heat 30 minutes, stirring frequently. Stir in reserved chicken broth, wine, and remaining ingredients, and bring to a boil. Partially cover tomato mixture, reduce heat, and simmer 30 minutes. Add the shredded chicken; cook 15 minutes or until thoroughly heated. Ladle goulash into soup bowls, and sprinkle with crumbled bacon.


courtesy of: Cooking Light, November 1997 / 2100 Lakeshore Drive Birmingham, Alabama 35209