873. BACON-WRAPPED PACIFIC OYSTER KABOBS

12 oz container of fresh Pacific Oysters
bacon, enough for each oyster
skewers

Preheat oven to 450 degrees F. Pre-cook oysters. Cut strips of bacon long enough to wrap around each oyster with slight overlap. (Oysters may be cut to desired size.) Place two or three bacon-wrapped oyster kabobs on each skewer and roast in hot oven until bacon is crisp. If served as hors d'oeuvres, allow 3 to 4 per person.


courtesy of: Oregon Oyster Farms, Inc., 6878 Yaquina Bay Road, Newport, Oregon 97365, (541) 265-5078

872. CRAB CAKE BLT SANDWICHES

Crab Cake Ingredients
5 to 6 slices white sandwich bread
3/4 cup chopped fresh parsley
1 large egg yolk
2 teaspoons freshly squeezed lemon juice
2 teaspoons Worcestershire sauce
1 1/2 teaspoons Tabasco sauce
2 tablespoons plus 1 teaspoon Dijon mustard
1/2 teaspoon paprika
1/2 teaspoon chopped fresh or dried thyme
1/2 teaspoon celery seeds
1/4 teaspoon freshly ground black pepper
5 tablespoons olive oil
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/4 cup chopped red bell pepper
1 pound Dungeness crabmeat, picked over and drained

Horseradish Mayonnaise Ingredients
1 cup mayonnaise
2 tablespoons prepared horseradish
2 tablespoons freshly squeezed lemon juice
2 teaspoons grated lemon zest
1/8 teaspoon freshly ground black pepper
Kosher salt

Sandwich Ingredients
18 slices thick-cut bacon (a little more than 1 pound)
About 4 tablespoons unsalted butter
12 slices firm white sandwich bread, such as Pepperidge Farm
6 slices tomato
6 butter lettuce leaves

To prepare the crab cakes, tear up the bread and pulse in a food processor to make fine, soft crumbs (you should have about 5 cups).

Transfer the bread crumbs to a shallow pan and mix in 1/2 cup of the parsley.

In a food processor, combine the egg yolk, lemon juice, Worcestershire sauce, Tabasco sauce, mustard, paprika, thyme, celery seeds and black pepper. Pulse to combine. With the motor running, add the oil through the feed tube in a slow, steady stream until the mixture emulsifies and forms a mayonnaise. Transfer the mayonnaise to a bowl.

In a large bowl, combine the onion and bell peppers with the remaining 1/4 cup parsley. Add the mayonnaise and crabmeat and mix lightly. Using a rubber spatula, fold in 1 cup of the bread crumb mixture. Do not overwork the mixture or the crab cakes may get gummy.

Gently form 6 cakes and flatten them into patties about 1/2 inch thick. Dredge the patties lightly in the remaining bread crumb mixture. If you have time, cover the crab cakes with plastic wrap and refrigerate for 1 hour or longer.

To prepare the mayonnaise, combine all the ingredients in a small bowl and mix well. Taste and adjust the seasoning with salt as necessary. Cover and refrigerate.

Preheat oven to 400°F. Put the bacon on a baking sheet, place it in the oven, and cook until crisp, 8 to 10 minutes. Remove the bacon from the pan and drain on paper towels. Place 2 large, nonstick skillets over medium heat and add about 2 tablespoons of the butter to each pan. Add 3 crab cakes to each pan and slowly fry them for 4 to 5 minutes on each side, until they are golden brown and heated through.

Preheat the broiler. Place the bread on a baking sheet and toast under the broiler, turning until light golden brown on both sides. Lightly spread each slice of bread with the horseradish mayo. Put the cooked bacon on a baking sheet and warm it briefly under the broiler.

Place 1 side of toast, mayo side up, on each plate. Top each with 1 crab cake, 3 pieces of bacon, a tomato slice, and lettuce leaves. Place a second slice of toast on top, mayo side down.


courtesy of: The Crab Cake Guy / Chef Tom Douglas

871. SWEET CORN FRITTERS with ROAST TOMATO and BACON

1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon paprika
1 tablespoon sugar
2 eggs
1/2 cup milk
2 cups fresh corn off the cob
1/2 red bell pepper, chopped
1/2 cup sliced shallots
1/2 cup chopped coriander
oil for frying
3 roasted tomato slices
1 bunch arugula
4 slices of bacon, grilled

Sift the flour, baking powder, salt and paprika into a large bowl. Stir in sugar. In a separate bowl, lightly beat the eggs and milk. Add the egg mix to the dry ingredients. Mix until smooth. In a separate bowl, combine corn, red bell pepper, shallots and coriander. Add to the batter mixture and mix well. Heat some oil on a frying pan and drop a couple of tablespoons of batter per fritter. Fry for a couple of minutes on each side, until golden. Top with arugula, roasted tomato slices and bacon.


courtesy of: Margarita's International Recipes

870. COFFEE BRINED CHICKEN with SMOKY BACON and BBQ SAUCE

strong hot coffee
kosher salt
brown sugar
1 1/2 cups cold water
2 1/4" thick lemon slices
2 teaspoons black peppercorns
2 teaspoons mustard seeds
1/2 ground coriander
2 chicken breasts
1 slice bacon, diced
1 shallot, minced
3 tablespoons cider vinegar
2 tablespoons dijon
1 tablespoon heavy cream
2 teaspoons worcestershire sauce

Combine 1/4 cup of coffee, 2 tbsp salt, 2 tbsp brown sugar, and whisk until dissolved. Stir in the water, lemon, peppercorns, mustard, coriander, and cool to room temperature. Pour into a large ziploc bag and add 2 chicken breasts. Chill 3 hours. Drain, dry the breasts, and discard the brine. Grill the chicken until cooked. Meanwhile, saute the the bacon in a saucepan 2 minutes. Add the shallot and saute 3 minutes. Stir in 3 tbsp coffee, and the vinegar. Bring to a boil and then stir in the dijon, cream, and worcestershire sauce. Simmer 5 minutes. Check the seasoning of the sauce. Serve the chicken with the sauce.


courtesy of: David and Nicole, David and Nicole, Saskatoon, Canada

869. YAM with BACON VINAIGRETTE

2 lb yams, peeled, cut into spears
1/4 lb bacon, diced large
1/2 teaspoon salt
1/2 teaspoon cracked pepper
2 tablespoons olive oil
1 scallion, minced
1 tablespoon sherry vinegar
1/2 tablespoon water

Preheat the oven to 450 F. Arrange the yam in 1 layer on a large baking sheet. Cook the bacon in a skillet until crisp. Drain on peper towel. Pour the bacon fat on the yams, toss them to coat. Sprinkle the yams with 1/4 tsp salt and pepper. Roast the yam, turning every 20 minutes for 45 minutes to 1 hour until tender. Return the bacon to the skillet and then add the oil over moderate heat. Stir in the scallions and remove from the heat. Stir in the vinegar and the water, and 1/4 tsp salt. Sprinkle over the yams. Serve.


courtesy of: David and Nicole, David and Nicole, Saskatoon, Canada

868. ARCTIC CHAR with BACON, CHINESE BROCCOLI and SWEET POTATO PUREE

makes 4 servings


3 red-skinned sweet potatoes (yams; about 2 1/2 pounds)
1 teaspoon (or more) hot prepared Chinese mustard
1 cup balsamic vinegar
11/2 teaspoons soy sauce
1 pound Chinese broccoli or broccoli rabe (rapini),* large outer leaves removed, cut crosswise on diagonal into 1/4-inch-thick slices
2 slices bacon, cut into 1-inch pieces
2 teaspoons yellow mustard seeds
4 5- to 6-ounce arctic char fillets
2 tablespoons vegetable oil, divided

Preheat oven to 400°F. Wrap sweet potatoes individually in foil. Roast until tender, 1 to 1 1/2 hours. Cool and peel. Puree in processor until smooth. Measure 3 cups puree and transfer to microwave-safe bowl. Stir in mustard. Season with salt. DO AHEAD: Can be made 1 day ahead. Cover and chill. Boil vinegar in small saucepan until reduced to ` cup, about 8 minutes. Stir in soy sauce. Remove from heat.

Cook broccoli in pot of boiling salted water until crisp-tender, about 1 minute. Drain; set aside. Cook bacon in medium skillet over medium heat until edges are crisp. Transfer to paper towels to drain. DO AHEAD: Reduction and broccoli can be made 2 hours ahead. Let stand at room temperature.

Process mustard seeds in spice grinder until coarsely ground. Sprinkle fish with salt and pepper. Sprinkle ground seeds over top of fish. Heat 1 tablespoon oil in large skillet over medium-high heat. Add fish, mustard side down, and cook until brown and just opaque in center, about 3 minutes per side.

Meanwhile, rewarm puree in microwave until heated through. Heat 1 tablespoon oil in another large skillet. Add broccoli and bacon; sauté until heated through. Season with salt and pepper.

Divide broccoli, fish, and puree among plates. Drizzle with balsamic reduction and serve.

NOTE: Chinese broccoli is also called gai lan or Chinese kale; it's available at Asian markets. Broccoli rabe is an Italian leafy green vegetable with scattered clusters of broccoli-like florets; you'll find it at some supermarkets and at specialty foods stores.


courtesy of: Bon Appetit, September 2007

867. BACON and CRANBERRY STUFFING BALLS

makes 40


3 shallots, finely chopped
2 garlic cloves, finely chopped
butter
250 grams sausage meat
100 grams fresh white breadcrumbs
2 teaspoons walnuts, lightly crushed
1 tablespoon cranberry sauce
lemon zest finely grated
200 grams rindless streaky bacon
6 stems sage, leaves only, plus extra leaves for decoration
3 sprigs thyme
10 big slices Parma ham, each cut crossways into 4

Fry the shallots and garlic in a knob of butter until softened but not browned. Tip into a bowl and mix in the sausage meat, breadcrumbs, walnuts, cranberry sauce and zest. Pulse the bacon, sage (reserving all the small leaves for serving) and thyme leaves in the processor. Mix this into the sausage meat and season. Shape the mixture into balls the size of walnuts, wrap each one in a piece of Parma ham, arrange them on an oiled baking sheet, cover with Clingfilm and chill to firm up overnight, or for as long as suits you. Heat the oven to 220 C. Brush the balls with a little oil and roast for 20-25 minutes until crisped. Skewer with cocktail sticks, adding a sage leaf.


courtesy of: Paper Palate

866. SHRIMP and GRITS with TOMATILLO and BACON GRAVY

serves 4


Shrimp Stock
1 ½ pounds shell-on large shrimp (26 to 30 per pound)
3 cups water
½ teaspoon peppercorns
1 bay leaf, crumbled
1 teaspoon kosher salt
1/8 teaspoon ground cayenne pepper

Grits
1 ½ cups stone-ground grits
1 ½ cups whole milk
3 cups water
2 pinches kosher salt, plus more to taste
Freshly ground black pepper to taste

Gravy
1 pound tomatillos, husked and rinsed
1 jalapeño pepper, minced
¼ pound slab bacon or 3 slices thick-cut bacon, diced
3 tablespoons unsalted butter
½ cup chopped green bell pepper
½ cup chopped yellow onion
1 tablespoon all-purpose flour
Kosher salt to taste
Freshly ground black pepper to taste

Peel the shrimp, reserving the shells. In a medium saucepan, bring the water to a boil over high heat. Add the shells, the peppercorns, bay leaf, salt and cayenne. Reduce heat to medium-low and simmer for 20 minutes. Strain the broth (you should have about 1 ½ cups) and reserve. Discard the shells.

While the broth simmers, stir the grits into a bowl of cold water and allow to settle. Corn hulls may float to the surface. Skim off the hulls and drain the grits. (Skip this step if you are using supermarket grits.) In a medium saucepan, bring the milk and the water to a boil over high heat. Add the grits, stirring with a wooden spoon. Reduce the heat to medium, add the salt and cook, stirring occasionally.

Once the grits thicken (about 10 minutes), reduce the heat and cook, stirring frequently and adding water if the grits become too stiff. Cook until the grits are fluffy and creamy, 90 minutes. Season with more salt, if desired, and pepper; reserve.

While the grits cook, place the tomatillos on a foil-lined sheet pan or cast-iron skillet. Broil them about 3 inches from the flame or heating element, turning them as their skins blacken, about 5 minutes per side. Transfer the tomatillos to a food processor or blender and puree to a soupy liquid. Add the jalapeño and reserve.

Place the bacon in a large skillet over medium-high heat. Cook, stirring frequently, until the bacon is firm and just golden brown, about 3 minutes. Transfer to a bowl, leaving the fat behind.

Add half the shrimp to the pan and sear quickly, about a minute per side, leaving the shrimp slightly undercooked. Remove the shrimp to a plate and repeat with the remaining shrimp.

Add the butter, bell pepper and onion to the pan. Sauté until the pepper and onion just begin to soften, about 2 minutes.

Pour 2 tablespoons of the shrimp broth into a small bowl, add the flour and whisk until it becomes a smooth paste. Pour the remaining shrimp broth into the skillet with the pepper and onion. When the broth reaches a simmer, reduce the heat to medium and cook at a vigorous simmer until the vegetables have softened, about 5 minutes.

Add the flour paste to the pan, whisking vigorously to distribute the flour evenly throughout the broth. Add the tomatillo and jalapeño mixture to the skillet, stir and return to a simmer. Cook until the gravy thickens enough to coat the back of a spoon heavily, 5 to 7 minutes more.

Add the reserved shrimp and bacon and continue cooking until the shrimp are pink and cooked through, 1 to 2 minutes. Season to taste with salt and pepper. Divide the grits among four plates and ladle the shrimp and gravy on top. Serve immediately.


courtesy of: The Lee Bros. Southern Cookbook: Stories and Recipes for Southerners and Would-be Southerners, by Matt and Ted Lee. Norton, 2006 / Matthew Amster-Burton, "Green Gods," The Seattle Times: Pacific Northwest Magazine, July 15, 2007

865. BACON-WRAPPED CHICKEN with RICE and MOLASSES COFFEE GLAZE

serves 6


1 tomato, sliced thin
1 white onion, sliced thin
1/4 cup olive oil
Salt and pepper to taste
3 sprigs of thyme, leaves removed
1 bottle mojo criollo marinade
6 boneless/skinless chicken breasts, cut through the side for stuffing
1/2 lb bacon, sliced

1 box basmati rice, follow instructions
2 large pinches of saffron threads

3 tomatillos
2 cups green peas, frozen
1 large red tomato, quartered
3 habaneros
1 onion, diced
Salt and pepper to taste
1/4 cup white vinegar
1/2 cup water

1 shallot
2 garlic cloves
1 small onion, diced
1 vanilla bean
2 cups black coffee
1 cup molasses
Cornstarch

Heat oven to 300 degrees. Arrange tomato and onion slices on a sheet of parchment paper. Season with drizzle of olive oil, salt and pepper, thyme leaves and mojo criollo. Bake until almost cooked through. Let cool. Cut almost through chicken breast from the side of the thickest part. Season with salt and pepper. Stuff tomato and onion into chicken breast. Wrap each chicken breast in one slice raw bacon.

Prepare rice using package directions and adding saffron.

Toss tomatillos, peas, tomato, habaneros, and onion in a drizzle of oil and salt and pepper. Roast for 15 minutes. Blend in mixer with vinegar and water.

In a saucepan, sauté shallot, garlic and onion with two slices bacon. Add sliced open vanilla bean, coffee, molasses and cornstarch. Cook down. Slurry about 1 tablespoon into sauce, strain and set aside.

In hot sauté pan in a drizzle of olive oil, sear chicken breast. Brown on both sides. Finish chicken in the oven.

Serve with rice and sauces.


courtesy of: Top Chef, Season 3: Miami / Bravo TV

864. BACON-WRAPPED STUFFED PEPPERS

jalapeño peppers, medium
bacon slices, same number as peppers
maple syrup
cream cheese (softened at room temperature; or use whipped or spreadable cream cheese)
toothpicks

Rinse peppers and towel dry. Remove stems, slice in half length-wise, and remove seeds. (If you like some heat, leave a few of the seeds in.) Set aside.

Pre-heat oven to 400°F.

In a bowl, pour enough maple syrup to coat bacon. Cut bacon slices in half width-wise and place in maple syrup.

Using a butter knife, fill pepper halves with cream cheese. Wrap each pepper half with a piece of bacon and anchor with a toothpick.

Bake in oven on a baking sheet for 8-12 minutes or until bacon is at desired crispness. Flip peppers halfway through baking if desired.


courtesy of: Gladys, California / getaway

863. PEPPERED BACON BACK STRAP

1 onion, sliced
1 yellow sweet pepper, sliced
1 green sweet bell pepper, sliced
1 cup sliced mushrooms
1/4 teaspoon hickory smoked salt
1/2 teaspoon garlic powder
1/2 teaspoon crushed red pepper
1/4 teaspoon paprika
1/4 teaspoon salt
1/2 teaspoon fresh ground pepper
3 feet of butcher's string
1/2 pound peppered bacon
1 back strap, butterflied

Lay backstrap down opened like a butterfly. Lay 2 strips of peppered bacon down the center. Add bell peppers, onions, mushrooms and yellow peppers on in layers. Fold back strap closed so to resemble a taco. Begin tying butcher string around back strap so your loops are around 1/2 inch to 1 inch apart. After tying, wrap strips of bacon around back strap so no meat is showing. Place into oven, pre-heated to 250 to 300 degrees F. Cook until tender. Serve and enjoy!


courtesy of: Dwayne Sisco, Good Morning West Virginia, WCHS-TV8, 1301 Piedmont Road, Charleston, West Virginia 25301

862. BACON-GRILLED CAJUN TROUT

4 whole trout, 1 pound each, cleaned with heads and tails removed
1 (16-ounce) bottle Cajun marinade
1 (14.5 ounce) can diced tomatoes with green pepper, celery, and onion
1/4 teaspoon liquid smoke
1 tablespoon Cajun seasoning
1/4 cup real crumbled bacon
Butcher twine, 12 pieces, 6 to 8 inches long
8 slices thick-cut bacon

Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking. Place trout in large zip-top bag and cover with marinade; reserve 1/4 cup of marinade for sauce. Marinate for 30 minutes. In a small saucepan, combine reserved marinade, tomatoes, liquid smoke, Cajun seasoning, and crumbled bacon. Bring to a boil. Reduce heat and simmer for 5 minutes; set aside. Lay 3 pieces of butcher twine horizontally on a sheet pan, evenly spaced. Lay 1 slice of bacon vertically on top of butcher twine. Place 1 fish on top of bacon slice. Top fish with another slice of bacon. Tie each piece of twine so that you have 3 knots securely holding the fish in place. Repeat process with all remaining fish. Place whole fish on grill. Cook for a total of 15 to 18 minutes, turning every 3 to 4 minutes. Watch for flare-ups from bacon slices. Remove from grill. Untie twine from fish. Top with Cajun tomato sauce and serve warm.

INDOOR: Prepare and marinate trout as directed. Preheat oven to 450 degrees F.
Place prepared trout on foil lined baking sheet. Roast fish for 30 minutes. Serve as directed.


courtesy of: Sandra Lee, "Indoor Lake Side," Semi-Homemade Cooking with Sandra Lee

861. TROUT with PEPPERCORN CRUST, BACON and RED CABBAGE

yields 2 servings


2 8- to 10-ounce trout, boned
1 teaspoon coarsely cracked black peppercorns
3 thick-cut bacon slices, cut into 1/2-inch pieces
2 cups coarsely shredded red cabbage (about 6 ounces)
2 green onions, thinly sliced
2 teaspoons chopped fresh thyme or 1 teaspoon dried
1/3 cup dry white wine

Open both trout and arrange, skin side down, on work surface. Sprinkle trout with salt, then peppercorns; press peppercorns to adhere.

Cook bacon in heavy large skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels and drain. Add trout, skin side up, to drippings in skillet. Sauté until brown, about 3 minutes. Using large spatula, turn trout over. Sauté until cooked through, about 4 minutes longer. Transfer trout, skin side down, to plates. Add cabbage, onions and thyme to same skillet. Sauté until cabbage wilts, about 3 minutes. Add wine and bacon and simmer until cabbage is just tender, about 4 minutes. Season with salt and pepper. Spoon cabbage mixture alongside trout and serve.

courtesy of: Bon Appétit, September 1997

860. MOLTEN FRENCH CAMEMBERT POTATO GRATIN with BACON and ONIONS

makes 4 to 6 servings


1 1/4 kg potatoes, peeled
500 grams camembert cheese
2 medium onions, peeled & roughly chopped
200 grams smoked lardons or smoked streaky bacon, cubed
5 tablespoons creme fraiche or sour cream
400 ml dry white wine
salt
black pepper
1 teaspoon butter, for greasing

Pre-heat oven to 425°F.

Grease an ovenproof dish, I use a French Poele, a small pan like earthenware dish with a handle, but any oven proof dish which is fairly deep will be okay!

Peel and boil the potatoes whole; cook for about 20-25 mins or until JUST tender but still holding their shape well.Plunge them into cold water to stop them cooking and set them to one side.

Meanwhile, heat up a frying pan and cook the lardons or bacon cubes together with the diced onions. Cook them over a medium heat, pouring away any excess fat.Fry them until the bacon is crispy but not too brown and the onions are tender.

Mix together the creme fraiche and glass of wine. Season the mixture very well with black pepper and just a touch of salt, as the bacon will be salty.

Take your camembert cheese & very carefuly slice it into two pieces horizontally.

Drain the cooled potatoes and cut them into 1/4" thick slices. Layer half of them in to the greased oven proof dish and then cover with half of the onion and bacon mixture.

Pour over half of the wine & creme fraiche mixture. Place one half of the whole camembert on top. Repeat the layer in the same order: potatoes, bacon & onion mixture, wine & creme fraiche mixture and end the layers by placing the last half a camembert cheese on top.

Season with black pepper again and just a pinch of salt if you wish.

Bake in a pre-heated oven for about 45 minutes or until the gratin is brown & bubbling.

Set to one side for about 3-5 minutes, it firms up a bit and is easier to serve then!

Serve with a big bowl of crisp green salad, assorted Charcuterie such as cold meats, salami, terrine & sausage AND not forgetting crusty bread to mop all those juices up with!

Great with a well chilled and dry white wine such as Chablis or Chardonnay.


courtesy of: Recipezaar.com

859. STIR FRY RICE with SMOKED BACON

1 cup raw jasmine rice (white), cooked
4 slices smoked bacon, diced
1 teaspoon chopped ginger
1 teaspoon orange zest
1/2 cup butternut squash, small diced, blanched
1/2 cup carrot, small diced, blanched
1/2 cup turnip, small diced, blanched
5 scallions, sliced
2 tablespoons soy sauce
2 eggs, beaten
salt & pepper to taste

Cook bacon in a large sauté pan, add ginger, orange zest, all vegetables, and soy sauce. Stir in cooked rice. Sauté until warm. Whisk in the beaten eggs. Cook and stir a few minutes until eggs are set. Season to taste and serve.


courtesy of: Lowell Farms, El Campo, Texas

858. PUMPKIN and BACON CURRY with SHIMEJI MUSHROOMS

1 package (3.52 oz.) curry
1 package shimeji mushroom, cut off the bottom part and shred
1/4 Japanese Pumpkin, peeled partially and diced
1-1/2 onions, diced
1 tablespoon vegetable oil
3 cups water
5 slices bacon

In medium pot, heat vegetable oil and cook onion and shimeji mushrooms. Add water. Remove scum that floats up. Add Japanese pumpkin and cook until tender over low to medium heat. Turn off the heat. Break up House Kokumaro Curry roux and add. Mix well. Heat again for 3-4 minutes. In small frying pan, cook bacon until lightly browned. Use as a topping over curry. Serve over steamed or boiled rice.


courtesy of: House Foods America Corporation

857. BACON-CHEESE-BARLEY BURGERS

makes 4 patties


1/2 cup pearl barley
2 cups fat-free chicken broth
2 slices bacon
1 large egg
1/2 cup dried bread crumbs
1/2 cup shredded cheddar or Monterey Jack cheese

In a medium saucepan, bring the barley and chicken broth to a boil over high heat; reduce the heat and simmer, uncovered, until the barley is tender, about 20 minutes. Drain off any excess liquid. Transfer to a medium bowl and let cool. While the barley is cooking, in a large nonstick skillet, cook the bacon over medium-high heat until crisp, about 4 minutes. Reserve the fat from the bacon for cooking the burgers. Finely chop the bacon and add to the cooled barley. Mix in the egg, bread crumbs and cheese. Combine thoroughly and score into 4 equal pieces. Wet your hands and form the pieces into patties. Reheat the bacon fat and cook the burgers over medium heat for 4 minutes on each side.


courtesy of: Rachael Ray, Every Day with Rachael Ray, December-January 2007

856. ANCHO CHILE SAUCE with BACON

3/4 cup ancho chile powder
3 cloves of garlic crushed and peeled
4 slices of bacon cooked until crispy, and broken into small pieces
1 small vidalia onion chopped
1 teaspoon dried cumin
1 teaspoon sugar
salt to taste

Boil 2 cups of water and cool for 3 minutes. Stir in chile powder with a fork and form a thin paste - let sit for 30 minutes. Combine chile paste, garlic, onion bacon bots and sugar and blend until smooth. Thin with more water if sauce is too thick.
Pour sauce into large sauce pan heat over a medium flame and add cumin, and season with salt to taste. Warm for 10 minutes over low heat stirring frequently - do not boil. Serve hot or cool


courtesy of: Chilefire.com: A Spice Blog

855. TUROS CSUSZA: PASTA with BACON and COTTAGE CHEESE

1 lb. flat noodles
3 1/2 oz. smoked bacon
2 cups sour cream
10-12 oz. cottage cheese
salt to taste

Cook the noodles in lightly salted water and drain thoroughly. Cook the diced bacon until it loses its fat, take out the small cracklings with a slotted spoon and keep warm. Stir 1 cup sour cream into the bacon fat, add the cooked noodles, crumble cottage cheese on top, sprinkle with 1/2 cup sour cream and top with bacon bits. Place in a pre-heated oven, heat and serve immediately. Put the remaining sour cream in a bowl and serve separately.


courtesy of: Budapest Hotel & Hungary Travel Guide

854. BAKED LOKSHYNA with BACON and COTTAGE CHEESE

1 1/2 cups uncooked noodles
4 slices bacon, chopped
1 egg, slightly beaten
2 tablespoons thick cream
1 cup cottage cheese
Salt
1/4 cup buttered bread crumbs

Cook the noodles as directed in the recipe for Lokshyna. Fry the chopped bacon until crisp, and add it along with the bacon fat to the noodles. Sprinkle lightly with salt and mix well. Combine the egg with the cream and cottage cheese. Season to taste with salt. Arrange alternate layers of the noodles and cheese mixture in a buttered baking dish. Top with the buttered bread crumbs. Bake in a moderate oven (350 degrees F.) for about 40 minutes. Serve as a main dish with a vegetable salad.


courtesy of: Parenthood.com