1179. PESTO PENNE with KALE, BACON, and MUSHROOMS

serves 4


6-8 slices bacon
1 bunch of kale, thick stems trimmed, leaves coarsely chopped
1 pint of mushrooms, sliced
3 tablespoons of basil pesto
12 oz. brown rice penne noodles, cooked and rinsed
2 cups chicken broth

Cook the bacon. When the bacon is done cooking, remove it from the pan with a slotted spoon and place on a paper-towel lined plate. Reserve the bacon drippings in the pan (if there is more than a couple tablespoons, you may want to drain some of the fat) and wilt the kale for 2 minutes. Add the mushrooms and chicken broth. Cook the kale and mushrooms for about 10 minutes or until both are tender. Add 3 Tablespoons of basil pesto to the cooked noodles - you just want to lightly coat the noodles for a little flavor. With a slotted spoon, add the mushroom and kale mixture to the penne. Crumble bacon and toss it with penne.


courtesy of: Natalie Naramor, Gluten Free Mommy

1178. ZUCCHINI, CORN, and BASIL FUSILLI with BACON

makes 6 servings


6 bacon slices
1 pound fusilli
3 ears corn, kernels cut from cob
1 1/2 pounds zucchini, coarsely chopped (1/2-inch pieces)
1 (5- to 7-ounce) container basil pesto

Accompaniment: grated Parmigiano-Reggiano

Cook bacon in a 12-inch heavy skillet over medium heat, turning occasionally, until crisp. Drain on paper towels; discard drippings from skillet.

Meanwhile, cook fusilli in a pasta pot of boiling salted water (3 tablespoons salt for 6 quart water) until al dente. Reserve 1/2 cup pasta-cooking water, then add vegetables to pasta in pot and cook, partially covered, 2 minutes (water will stop boiling). Drain.

Add pasta with vegetables to skillet along with pesto and 1/4 cup reserved cooking water and toss. Season with salt and moisten with additional cooking water if necessary.

Top with crumbled bacon and a generous amount of freshly ground pepper.


courtesy of: Melissa Roberts, Gourmet, July 2008

1177. BACON, POTATO and GRUYERE SOUFFLE

makes six servings


Cooking spray
2 tablespoons dry breadcrumbs
1 3/4 pounds peeled white potatoes, cut into 1-inch pieces (about 3 medium)
3/4 cup low-fat buttermilk
1/3 cup fat-free, less-sodium chicken broth
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 large egg
1 1/2 teaspoons butter
1 cup thinly sliced leek (about 1 large)
3/4 cup (3 ounces) finely grated Gruyère cheese
2 bacon slices, cooked and crumbled
6 large egg whites

Lightly coat 6 (8-ounce) soufflé dishes with cooking spray. Sprinkle evenly with breadcrumbs. Set aside.

Place potatoes in a medium saucepan; cover with water. Bring to a boil. Reduce heat, and simmer for 20 minutes or until very tender; drain. Cool. Combine potatoes, buttermilk, and next 4 ingredients (through egg) in a food processor; process until smooth. Transfer potato mixture to a large bowl.

Position oven rack to lowest setting; remove middle rack. Preheat to 425°.

Melt butter in a nonstick skillet over medium-high heat. Add leek to pan; sauté 6 minutes or until tender. Add leek, cheese, and bacon to potato mixture; stir well to combine.

Place egg whites in a large mixing bowl; beat at high speed with a mixer until stiff peaks form (do not overbeat). Gently fold one-fourth of egg whites into potato mixture; gently fold in remaining egg whites. Gently spoon mixture into prepared dishes. Sharply tap dishes on counter 2 to 3 times to level. Place dishes on a baking sheet; place baking sheet on the bottom rack of a 425° oven. Immediately reduce oven temperature to 350° (do not remove soufflés from oven). Bake 40 minutes or until a wooden pick inserted in the side of soufflé comes out clean. Serve immediately.


courtesy of: Julianna Grimes Bottcher, Cooking Light, April 2006

1176. PIGEON, BACON and BLACK PUDDING PITAS

serves 4


4 pigeon breasts
4 tablespoons olive oil
400 grams cooked black pudding, sliced
200 grams smoky bacon lardons
1 lemon, juice only
mixed green salad leaves
4 white pita breads

Preheat the grill. Grill the pigeon breasts for 12-15 minutes until the juices run clear. Meanwhile heat 2 tablespoons of olive oil in a pan and fry the bacon until crisp. Slice the pigeon.

To serve: arrange the mixed leaves in a bowl and place the pigeon breast, black pudding and bacon on the top. Drizzle the remaining olive oil and lemon juice and season with salt and pepper. Provide plenty of forks and allow the guests to stuff their own pitas


courtesy of: Mike Robinson, Heaven's Kitchen At Large, UKTV Food, Sky Channel 259, Virgin TV 260

1175. BACON-PARMESAN-CRUSTED TILAPIA

makes 4 servings


8 bacon slices, cooked and crumbled
1 1/2 cups soft breadcrumbs
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh Italian parsley
1/2 cup all-purpose flour
2 large eggs
4 (5- to 6-ounce) tilapia fillets
1 teaspoon salt
1/2 teaspoon freshly ground pepper
4 tablespoons butter, divided
4 tablespoons olive oil, divided
Garnish: lemon wedges

Combine first 4 ingredients in a shallow dish. Set aside. Place flour in a shallow dish. Whisk eggs in a medium bowl. Sprinkle fish with salt and pepper, and dredge in flour. Shake off excess, dip fish into egg, and press gently into breadcrumb mixture. Heat 2 tablespoons butter and 2 tablespoons oil in a large heavy skillet over medium heat until butter melts. Add 2 fish fillets; cook 3 minutes on each side or until golden. Repeat with remaining butter, oil, and fish. Garnish, if desired.


courtesy of: Coastal Living, October 2004

1174. WARM MISO, MAPLE and BACON DRESSING with ASIAN SALAD GREENS

serves 1 as a lunch or dinner, 2 as a side


1 tablespoon shiro (white) miso
2 tablespoons brown rice vinegar (or any other rice vinegar)
1 tablespoon mirin
1 teaspoon maple syrup
a pinch of cayenne pepper
1 slice of thick cut smoked bacon
flavorful salad greens (2-3 cups)

Wash and dry the salad greens. In a small bowl, mix together the miso, vinegar, mirin, maple syrup and cayenne pepper. Set aside. Chop the bacon into 1/2 inch lardons (I like to use kitchen shears). Cook the lardons in a small frying pan until crispy. Remove the lardons leaving the bacon grease behind. Add the miso mixture to the bacon grease and cook until thickened slightly (less than a minute). Drizzle the dressing over the greens and toss to coat. Top with the lardons and eat.


courtesy of: Dog Hill Kitchen

1173. SWEET & SALTY BACON FURIKAKE

5 1/2 oz. lean bacon
1 tablespoon mirin
1 tablespoon raw cane sugar (or regular sugar)
1/2 tablespoon soy sauce

Chop up the bacon quite finely. In a large frying pan, sauté the bacon over a low-medium heat until it’s rendered a lot of its fat and is fairly crispy, but not burned. Drain the bacon on paper towels. Wipe out the pan to get rid of any bacon fat. Add the other ingredients over a medium heat. Stir until the sugar is melted. Return the bacon and stir around until the liquid is gone. Let cool completely. Optionally whirl it in a food processor until very finely chopped. This will keep in the refrigerator for a week or two (if it lasts that long).


courtesy of: Just Bento / Just Hungry

1172. STROZZAPRETI with SEARED DUCK, SPRING ONIONS, BACON and FRESH FAVAS

makes 2 servings


Kosher salt
6 ounces strozzapreti or other medium-sized rolled pasta
3 thick-cut bacon slices
3 tablespoons olive oil
1 spring onion or sweet onion, trimmed and and cut into thin slices
Duck breast
Black pepper in a mill
1 cup fresh favas, blanched and peeled
2 tablespoons minced fresh Italian parsley or fresh basil

Fill a medium saucepan two-thirds full with water, add a tablespoon of kosher salt and bring to a boil over high heat. When the water boils, add the pasta and stir until the water returns to a boil. Cook according to pasta directions until the pasta is al dente, about 20 to 24 minutes for most brands. Drain the pasta but do not rinse it.

Meanwhile, cook the bacon in a medium saute pan until it is crisp. Transfer the bacon to absorbent paper and pour off all but 3 tablespoons of the bacon fat.

Return the pan to the heat, add the olive oil and saute the onion until it is limp and fragrant, about 10 to 12 minutes. Season with salt and remove from the heat.

Score the duck skin, making slashes about every inch, cutting almost but not entirely through the skin. Season it all over with salt and pepper. Heat a scored cast iron pan over high heat and when it is very hot, add the duck, skin side down. Cook until the skin is crisp and has given up much of its fat. Turn and cook the duck skin-side up until it is just rare, 2 to 3 minutes. It will still be soft when pressed with your finger.

Set the cooked duck on a work surface and let rest 3 or 4 minutes.

Put the pasta into a warm serving bowl and toss with the onions and all the pan juices. Add the favas and toss again.

Cut the duck into thin slices and add to the pasta. Quickly crumble the bacon, scatter on top, add the parsley and basil and toss very gently. Serve immediately.

Variations: You can omit the bacon and saute the onions in olive oil. Add 2 ounces crumbled blue cheese to the pasta with the cooked onions.

Instead of using duck, you can use beef; I particularly like this dish with hanger steak. If you don't have fresh favas use fresh peas, blanched until just barely tender.


courtesy of: Michele Anna Jordan, the Press Democrat, 427 Mendocino Avenue, PO Box 569, Santa Rosa, California 95402, June 20, 2007

1171. BAHAMIAN CONCH CHOWDER with BACON

yields about 9 to 10 gallons



Stock
10 lbs. conch meat
1-1/2 lbs. carrots
10 whole onions, peeled
4 gallons water
1 tablespoon whole thyme
3 lbs. bacon, chopped into 1-inch slices
5 lbs. red potatoes, peeled whole

Chowder
5 lbs. onions, diced
2-1/2 lbs. celery, chopped
2 #10 cans tomato fillets
3 tablespoons fresh garlic, minced
4 tablespoons fresh lime juice
2 bunches fresh parsley, chopped fine
2 bunches shallots, chopped
1 cup cream sherry (optional)

Use only white conch meat, conch should be skinned then tenderized with a mallet. Add all ingredients except bacon and potatoes in a large stock pot, bring liquid to a boil, cover and reduce heat to low.

In a 15 gallon cast iron pot and over medium-high heat, brown bacon until crisp, remove bacon and add to the stock above (retain bacon grease and remove cast iron pot from heat). Simmer stock pot for 40 minutes then add potatoes simmer stock for an additional 20 minutes or until conch meat is tender and potatoes are cooked.

Return cast iron pot to medium heat, add the onions and celery, sauté until onions are very limp and clear. Remove the potatoes from the stock, dice half of the potatoes and mash the other half. Add the mashed potatoes to the bacon grease and lightly brown all ingredients. Add tomatoes, garlic and remaining potatoes, simmer for 10 minutes.

Strain conch stock, dice the conch and bacon and add to the cast iron pot, also add strained stock, parsley and shallots. Discard the remaining residue in colander. Simmer for 20 minutes or until the conch is very tender, add the sherry and simmer for an additional 5 minutes. Correct seasonings with salt and white pepper to taste.


courtesy of: Chef Emile L. Stieffel, Aurora Catering, Inc., 4016 Red Cypress Drive, Harvey, Louisiana 70058, (504) 362-0220

1170. BACON, LETTUCE, TOMATO JAM and TUNA STEAK SANDWICHES

serves four


8 slices bacon, preferably peppered
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 red onion, chopped
2 cloves garlic, chopped
salt and pepper
1 cup loosely packed sun-dried tomatoes
2 tablespoons balsamic vinegar
2 tablespoons brown sugar
1 teaspoon Worcestershire sauce
four 3/4-inch-thick tuna steaks (6 to 8 ounces each)
1 tablespoon grill seasoning
4 large slices whole grain or peasant bread, halved
8 red-leaf lettuce leaves

Preheat the oven to 375°. On a slotted broiler pan, bake the bacon until crisp, 15 to 20 minutes. In a small saucepan, heat 1 tablespoon olive oil, 1 turn of the pan, over medium-high heat. Add the onion and garlic and cook until softened, 7 minutes; season with salt and pepper. Stir in 1/2 cup water, the sun-dried tomatoes, vinegar, brown sugar and Worcestershire sauce and bring to a boil. Lower the heat and simmer until thick, 7 to 8 minutes. Season the tuna with the grill seasoning. In a large skillet, heat the remaining 1 tablespoon olive oil, 1 turn of the pan, over medium heat. Add the tuna steaks and cook for about 2 minutes on each side for medium-rare. Toast the bread and drizzle with olive oil. Top 4 slices with lettuce, 1 tuna steak, 2 bacon strips and a pile of tomato jam. Cover with the remaining toasts.


courtesy of: Every Day with Rachael Ray, April 2008

1169. MUENSTER BLT

16 slices bacon, crisp-cooked and drained
48 crackers
1 pound Muenster cheese, cut to fit crackers
48 flat leaf parsley sprigs
24 cherry tomatoes, halved

Break bacon into bite-size pieces. Top each cracker with cheese piece, parsley sprig, tomato half and bacon pieces.


courtesy of: Carr's Crackers & Cookies, Kellogg Consumer Affairs, PO Box CAMB, Battle Creek, Michigan 49016

1168. BACON ONION SPAETZLE

2 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
3 eggs, lightly beaten
1 cup milk
1/4 pound smoked bacon, diced
1 yellow onion, chopped
1 tablespoon olive oil
Chopped fresh parsley leaves, for garnish
Kosher salt and freshly ground black pepper

In a medium bowl, combine the flour, salt, and nutmeg. In a separate bowl, combine the eggs and milk. Add the egg mixture to the dry ingredients and stir until smooth; let stand for 30 minutes. Press the batter through a sieve into boiling salted water. Cook about 1 minute. Drop cooked spaetzle into ice water. Drain spaetzle and set aside.

In a skillet, cook the bacon over medium heat until golden, about 4 to 5 minutes. Add onions and cook until soft, about 4 to 5 minutes. In a separate skillet, saute the cooked spaetzle in the oil until golden. Add the bacon mixture, season as needed with salt and pepper, and garnish with chopped fresh parsley.


courtesy of: Roger Freedman, "Jackson Hole, Wyoming" episode, $40 a day, Food Network

1167. POTATOES with CHORIZO and BACON

3 tablespoons butter or 4 tablespoons lard
5 tablespoons sunflower oil
2 ounces chorizo sausage, peeled and thinly sliced
3.5 ounces thickly sliced bacon, cut into 1/2" wide strips
3 1/4 pounds small potatoes, preferably new potatoes, unpeeled
1 tablespoon chopped fresh parsley
1 clove garlic, finely chopped
salt

Melt the butter or lard with the oil in a pan or large skillet. (It needs to be big enough to hold the potatoes in a single layer.) Add the chorizo and bacon and cook over medium heat, stirring constantly, for a few minutes then add the potatoes. Season with salt and cook covered over low heat, shaking the pan occasionally, for 45-60 minutes, until the potatoes are evenly browned. Just before serving, sprinkle with parsley and garlic and stir for a few minutes more. Transfer to a warm serving dish and serve immediately.


courtesy of: 1080 Recipes by Simone and Ines Ortega, Phaidon Press, 2007

1166. COLD CHICKEN, AVOCADO and BACON TACOS

yields 4 portions


1 package chicken strips (salad meats)
1 celery stalk, diced
½ red pepper, diced
3 tablespoons red onion, diced
3 tablespoons fresh coriander, coarsely chopped
½ teaspoon paprika
salt
pepper
½ cup sour cream
8 taco shells
1 avocado, thinly sliced
2 tomato slices
8 bacon strips, cooked

In a bowl, mix the chicken, celery, red pepper, onion, coriander and paprika. Salt and pepper to taste. Mix. Add the sour cream, mix again. Divide this mixture among the 8 tacos. Then divide the avocado and tomato slices. Crumble the bacon strips into large pieces onto the tacos. Serve quickly.


courtesy of: Olymel, 2200 Ave Pratte, St-Hyacinthe, Québec, J2S 4B6, (514) 858-9000

1165. CHICKEN and BACON CAESAR SALAD

serves two


4 rindless streaky bacon rashers
225 grams bag ready-to-eat Caesar salad (which includes croûtons, dressing)
1 ripe avocado
2 cooked chicken breasts , any skin and bones removed

Stir fry the bacon in a frying pan for 2-3 minutes on each side. Remove, then sprinkle the croûtons into the fat in the pan and toss over a medium heat for a minute or two to give them flavour and crisp them up. Divide the leaves between 2 plates. Halve the avocado and dig out the stone; peel and cut into chunks and scatter over the leaves. Tear the chicken into pieces on top. Finally, snap the bacon into chunky pieces over the chicken and top with the croûtons. Drizzle the dressing over the whole salad and finish with a good dusting of parmesan and a grind of pepper.


courtesy of: Good Food magazine, June 2002

1164. CAVATELLI with TOMATO BROTH, BACON, PEAS and RICOTTA

yields 4 servings


3 tablespoons olive oil
1 small carrot, coarsely chopped
1 small rib celery, coarsely chopped
1 small onion, coarsely chopped
3 garlic cloves, smashed and peeled
1 28-ounce can Italian plum tomatoes, chopped (or 1 pound chopped fresh tomatoes plus a 14-ounce can), with juices
2 cups chicken stock or water
About 6 large basil leaves, plus extra torn leaves for garnish
About 10 large sprigs Italian parsley
1/2 cup white wine
Salt and freshly ground black pepper
4 ounces bacon, diced
12 ounces cavatelli, conchiglie, or other curly pasta
10 ounces fresh, shelled or frozen green peas
1/3 cup grated pecorino Romano cheese
1 cup fresh ricotta, at room temperature.

Heat oil in a heavy pot over medium-high heat. Add carrot, celery and onion, and cook, stirring, 5 minutes. Lower heat to prevent browning. Add garlic and fresh tomatoes, if using. Stir and heat through. Add basil, parsley, wine, canned tomatoes and 2 cups water. Simmer until liquid reduces to a thick broth, about 30 minutes. Strain through a sieve, discard sieve contents, and season broth with plenty of salt and pepper. Cook bacon in skillet over very low heat until crisped and fat is rendered. Drain off extra fat. Meanwhile, bring a large pot of salted water to a boil. Add pasta and stir. Boil until just tender. Over low heat, add tomato broth to bacon in skillet. Add peas and heat through while pasta cooks. Drain pasta and return to pot. Add tomato broth and pecorino Romano cheese and toss well over low heat. Transfer to serving bowls. Dollop ricotta on top, sprinkle with basil, and serve immediately.


courtesy of: The New York Times, May 28, 2008

1163. SAVORY MARROW, STRING BEANS, BACON and NEW POTATOES

1 large summer vegetable marrow
2 cups ground cooked meat
3 bacon slices
1 small onion
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
4 tablespoon bread crumbs
1 teaspoon chopped parsley
2 tomatoes
stock
(serve with gravy, runner beans and new potatoes)

Cut the marrow through about 2 inches from the end. Remove the seeds and pulp. Peel the large piece of vegetable marrow and boil for 5 minutes. Mince the meat, bacon and onion and mix with flour, salt and pepper, breadcrumbs and parsley. Skin and chop the tomatoes and add to the mixture and moisten with a little stock. Stuff the marrow with the mixture and replace peeled, cut-off end. Put in an ovenproof dish, dot with dripping and bake at 180 degree centigrade for approx 1 hour, basting frequently. Serve with plenty of gravy, runner beans and new potatoes.


courtesy of: The Green Chronicle, enquiries@greenchronicle.com

1162. BAVETTE with BACON, RICOTTA and SEMI-DRIED TOMATOES

serves 4


500 grams dried bavette or spaghetti
6 rashers bacon, trimmed, cut into thin strips
250 grams fresh ricotta, crumbled
250 grams semi-dried tomatoes
1 bunch chives, finely chopped

Cook pasta in a large saucepan of boiling salted water, following packet directions, until just tender. Meanwhile, place bacon into a non-stick frying pan over medium-high heat. Cook for 3 minutes or until light golden. Drain pasta, reserving 2 tablespoons of cooking water. Return pasta and reserved water to saucepan. Add bacon, ricotta, tomatoes, chives, and salt and pepper to pasta. Toss over low heat until well combined. Serve.


courtesy of: Dixie Elliott, Super Food Ideas, November 2003, page 67

1161. OYSTERS ROCKEFELLER with BACON

yields 24 oysters


1-1/2 cups cooked spinach, well drained
1/2 teaspoon salt
1/3 cup fresh breadcrumbs
dash Tabasco
1/4 cup chopped green onions
3 tablespoons extra virgin olive oil
2 slices cooked bacon, crumbled
1 teaspoon Pernod or other anise-flavored liqueur
1 tablespoon chopped fresh parsley

Preheat oven to 450 degrees F. Using a food processor, chop the spinach, breadcrumbs, green onions, bacon and parsley. Add the remaining ingredients and process until finely chopped but not pureed, about 10 seconds. Layer the oysters in their half shells on a pan with rock salt. Spoon some of the spinach mixture one each oyster. Bake 10 minutes until cooked through, then broil until browned on top. Serve hot.


courtesy of: Romantic Oregon Coast Vacations, (541) 272-3217

1160. FARMERS SAUSAGE with BACON and GEMELLI

serves 6


1/2 lb. gemelli, cooked
1 package frozen peas, thawed
3 tablespoons butter, melted
1 bunch spinach, cooked & drained
1 lb. German farmers sausage, sliced
1 can cream of mushroom soup
1/2 cup sour cream
1/2 cup milk
salt and pepper, to taste
6 slices bacon, cooked and crumbled

In a bowl, place cooked pasta, half of the peas, and melted butter. butter a large baking dish, create a layer of spinach, place pasta and pea mixture evenly over spinach. create a blended mixture of sausage, sour cream, soup and milk. add as next layer. bake uncovered at 400 degrees for 20 minutes, sprinkle with remaining peas and bacon, cook another 8 minutes until bubbly and brown.


courtesy of: World Hearth Circle of International Cooking