1848. CHICORY roasted with THYME and BACON

serves four


4 large heads of white chicory
4 tbsp olive oil
6 bay leaves
6 thyme sprigs
12 peeled whole garlic cloves
6 slices dry-cured back bacon

Preheat the oven to fan 180C/conventional 200C/gas 6. Trim away the stalk ends of the heads of chicory, discard any limp outer leaves and quarter the vegetables lengthways.

Brush a shallow baking dish with 2 tbsp olive oil, then add the chicory. Tuck the bay leaves and thyme sprigs in between the chicory, scatter the peeled whole garlic cloves on top and drizzle over 2 more tbsp olive oil and salt and pepper to taste. Cover with foil and bake for 30 minutes.

Cut the bacon into strips and scatter over the chicory, then return the dish, uncovered, to the oven for about 30 minutes until the bacon is crisp. Serve straight from the oven, with hunks of wholemeal bread.


bacon recipe courtesy of: Geraldene Holt, BBC Good Food magazine

1847. GRILLED CORNISH HENS with BACON and MUSTARD

makes four servings


2 strips of bacon, coarsely chopped
2 large garlic cloves, smashed
2 tablespoons Dijon mustard
2 teaspoons thyme leaves
cayenne pepper
2 large Cornish game hens (about 1 1/2 pounds each), backbones removed
salt and freshly ground pepper

Light a grill. In a mini-processor, combine the bacon, garlic, mustard, thyme and a large pinch of cayenne and process to a coarse paste.

Lay the hens, skin side up, on a work surface. Press down firmly on the breastbones to flatten the hens. Using your fingers, carefully loosen the skin over the breasts and spread the bacon stuffing under the skin. Season the hens with salt and pepper.

Lay the hens on the grill, skin side down. Set a foil-wrapped brick or a cast-iron skillet on each hen and grill over a medium-low fire for about 25 minutes, or until the skin is deeply browned and crisp. Check occasionally so that the hens don't burn. Turn the birds, replace the bricks and grill for about 25 minutes longer, or until the thighs are cooked through and the skin is crisp.

Transfer the hens to a platter, cover with foil and let rest for 10 minutes. Halve the birds lengthwise and serve.


bacon recipe courtesy of: Jan Newberry, "Ready, Set, Grill," Food & Wine, June 1998

1846. BREADED, PAN-FRIED GOAT CHEESE with a SALAD of MESCLUN with RED ONIONS, CRISP BACON and BALSAMIC VINAIGRETTE

serves 6 as a main course


For the pan-fried cheese:
1 egg, beaten with 2 tablespoons water
3/4 cup dried breadcrumbs, preferably homemade
scant 1/3 cup freshly grated Parmigiano-Reggiano cheese
Kosher or sea salt and freshly ground black pepper, to taste
1 1/2 pounds (24 ounces) mild-flavored goat cheese logs, well chilled
olive oil or clarified butter, as needed

For the dressing:
1 tablespoon Dijon mustard (regular or whole grain)
3 cloves garlic, minced
1 teaspoon kosher or sea salt
1 tablespoon honey
1/3 cup balsamic vinegar
2/3 cup olive oil (mix pure and extra-virgin)

For the salad:
1 pound slab bacon, cut into 1/3-inch cubes, fried until crisp and drained
1 pound (14 to 16 cups) mesclun, rinsed and spun dry
1 small red onion, sliced into thin wedges (optional)
Suggested dressing: Balsamic Vinaigrette, close to room temperature

To bread the cheese: Mix the egg and water in a shallow bowl. Whisk the bread crumbs and Parmesan cheese together, on a plate, and place it next to the egg. Season the crumbs with salt and black pepper. Place a sheet of wax paper on a shallow tray and place it next to the crumbs. Take the logs of goat cheese out of the refrigerator and unwrap them. Using unflavored dental floss, cut the goat cheese into generous 1-inch thick slices. Dip each slice in the beaten egg, coating on both sides, and then coat each slice evenly in the crumb mixture. As each slice is coated, place it on the prepared tray. When finished, cover the plate with plastic wrap and refrigerate for at least one hour and as much as 24 hours, before continuing.

To make the dressing: Combine all the dressing ingredients, using a whisk, in a nonreactive bowl. If not serving right away, cover the bowl and refrigerate. Take the dressing out of the refrigerator 1 hour before serving.

To cook the bacon: Cook the bacon, over medium-heat, until crisp. Drain on paper towels. Set aside until ready to rewarm the bacon and serve.

To pan-fry the cheese: Just before you’re ready to serve, pan-fry the cheese. First place a wire cooling rack on a shallow baking sheet and place the sheet close to the stove. Heat a 12-inch heavy-bottomed nonstick skillet over high heat and, when hot, add a thin layer of olive oil, or melt a few tablespoons of clarified butter. When the fat is hot, add the breaded goat cheese, in a single layer, without crowding. Fry on both sides until golden and hot throughout, turning once. When golden, transfer each slice to the wire rack. (Don’t use paper towels, as any oozing cheese will stick to it.)

To assemble the salad: Rewarm the bacon, either wrapped loosely in foil, in a preheated 350F oven for 10 to 12 minutes, or in a microwavable plate or bowl, lined with a doubled sheet of paper towel, on high, for 1 to 2 minutes. Blot any fat off bacon and set aside. Combine the greens and the onions, in a large mixing bowl and add enough dressing to coat the greens lightly. Sprinkle the greens lightly with salt and gently mix the dressing throughout. Divide generous portions of salad between six dinner plates and scatter each serving with an equal amount of bacon. Place 2 slices of fried cheese to one side of the salad and serve immediately. Pass a pepper mill with a bowl of extra dressing, at the table.


bacon recipe courtesy of: Lauren Groveman, Lauren Groveman's Kitchen, Larchmont, New York

1845. SMOKED GOUDA GRILLED CHEESE with APPLES and BACON

smoked gouda cheese (optional: cut into small pieces)
apples, cored and very thinly sliced
favorite bread
3 strips bacon, cooked and cut in half
butter

Preheat grill pan or skillet over medium heat.

Butter one side of each slice of bread. Arrange half of the cheese slices on the un-buttered side of once slice of bread. Then layer on the bacon, sliced apples, and finally the other half of the cheese carefully on top. Top with the other slice of bread, and gently transfer to the skillet.

Cook sandwich on both sides until golden brown and the cheese has begun to melt, about 2-3 minutes per side.


bacon recipe courtesy of: Ali, gimme some oven, Kansas City, Missouri, September 28, 2009

1844. GRILLED BRIE and GOAT CHEESE with BACON and GREEN TOMATO

makes four servings


16 slices center-cut bacon, cut into 1/2-inch thick pieces
2 sticks unsalted butter, at room temperature
8 slices Pullman bread, sliced 1-inch thick
8 to 12 ounces really good quality brie
2 green tomatoes, sliced 1/4-inch thick
watercress
8 ounces soft goat cheese, cut into 8 slices (recommended: Boucheron goat cheese)
salt and freshly ground black pepper

Place the bacon in a large skillet or griddle and cook until golden brown and crisp. Remove to a paper towel-lined plate. Break each piece into fourths and set aside.

Heat a cast iron griddle or cast iron pan over medium heat.

Spread butter on 1 side of each slice of bread. Layer 4 of the slices of the bread with 3 to 4 slices of brie, 2 tomato slices, watercress, 2 slices goat cheese, and 4 slices of broken up bacon and season with salt and freshly ground black pepper. Place the remaining bread slices on top, butter side up and cook on the griddle until golden brown on both sides and the brie has melted.


bacon recipe courtesy of: Bobby Flay, "Grilled Cheese," Throwdown with Bobby Flay, 2008

1843. DUCK and BACON PATE

serves 12-14 as an appetizer


2 duck breasts (about 1 lb.), trimmed of skin and fat
3 cloves garlic
2 tablespoons orange liqueur,such as Grand Marnier
2 tablespoons extra-virgin olive oil
9 fresh or dried bay leaves
1 lb. boneless pork shoulder, chilled
3⁄4 lb. fatback, chilled
1⁄4 lb. chicken livers
2 eggs, beaten
1 tablespoon chopped thyme leaves plus 8 sprigs
1⁄2 teaspoon ground cloves
1⁄2 teaspoon ground ginger
1⁄4 teaspoon ground nutmeg
1⁄4 teaspoon piment d'Espelette or paprika
4 1⁄2 teaspoons kosher salt
1⁄3 cup shelled pistachios
3 tablespoons dried green peppercorns
12–15 slices bacon

Cut the duck breasts into 1⁄2" cubes. Transfer duck, 1 finely chopped clove garlic, orange liqueur, 1 tbsp. of the olive oil, and 3 torn bay leaves to a small bowl; stir to coat the duck pieces. Cover and refrigerate for at least 1 day and up to 3 days, to allow the flavors to come together. (The longer the duck marinates, the better the pâté will taste.) Cut the pork shoulder and the fatback into thin sheets. Cut sheets lengthwise into 1⁄8"-wide strips. Cut strips crosswise into 1⁄8" cubes. Mound the pork and fatback into separate piles on the cutting board and finely chop them by running a chef's knife over the piles several times; transfer pork and fat to bowls and set aside in the refrigerator to let chill.

Meanwhile, in the bowl of a food processor, finely chop the remaining garlic. Scrape the sides of the bowl with rubber spatula. Add chicken livers and pulse until puréed. Add reserved pork and fat. In short bursts, pulse until the mixture resembles coarse hamburger meat, about 20 pulses. Transfer pork–liver mixture to a large bowl. Add eggs, chopped thyme, cloves, ginger, nutmeg, piment d'Espelette, and salt. Mix the ingredients together with your hands until well combined. Test the mixture for seasoning by heating remaining olive oil in an 8" skillet over medium-high heat. Transfer a pinch of the mixture to skillet and cook, flipping once, until golden brown, about 3 minutes. Taste; adjust seasoning accordingly. Cover bowl with plastic wrap and refrigerate for at least 1 day and up to 3 days, to allow the meats to cure and the flavors to come together.

When you're ready to assemble the pâté, remove bay leaves from duck mixture; discard. Using a spoon, fold duck mixture and any juices from marinade into the forcemeat along with the pistachios and peppercorns; set aside in the refrigerator.

Meanwhile, line the bottom of a 1 1⁄2-qt. rectangular terrine mold with 4 evenly spaced thyme sprigs and 3 bay leaves. Place bacon crosswise along the bottom and up the sides of the mold, covering the herbs.

Spoon the meat–duck mixture into the terrine mold and gently smooth the top with the back of a spoon. Lay 4 strips bacon lengthwise across the top of the pâté. Cover bacon with remaining thyme sprigs and bay leaves. Cover the top of the pâté with 2 sheets of aluminum foil; crimp foil around edges of the mold to form a tight seal.

Heat oven to 325°. Transfer terrine mold to a 9" x 13" baking dish. Transfer dish to middle rack of the oven. Pour in enough boiling water that it reaches 1⁄2" up the sides of the terrine. Bake the pâté until an instant-read thermometer inserted into center reads 158°, about 2 hours. Transfer baking dish to a rack; remove foil. Cut out 2 rectangles of cardboard to fit inside rim of terrine mold. Wrap cardboard rectangles in foil and place them over pâté. Place three 15-oz. soup cans atop cardboard; let sit in water bath for 1 hour; remove. (Weighting makes the pâté easier to slice.) Refrigerate pâté (in its mold) for at least 1 day and up to 4 days. To serve, slide a knife along edges of pâté to loosen it. Invert the pâté onto a cutting board and slide a butter knife along one short edge to free the pâté from the mold. Cut into 3⁄4" slices and serve with baguette, dijon mustard, and cornichons.


bacon recipe courtesy of: Saveur, Issue #116

1842. TOASTED CASHEW and BACON BRITTLE

makes 8 to 10 servings (about 1 pound)


2/3 cup raw cashews (about 4 ounces)
8 ounces bacon
2 cups granulated sugar
3/4 cup water
1/4 teaspoon kosher salt

Heat the oven to 400°F and arrange a rack in the middle. While the oven is heating, place cashews on a baking sheet and toast in the oven, stirring occasionally, until deep brown, about 12 to 15 minutes. Cool slightly on a cutting board, then coarsely chop; set aside.

When the oven is ready, place bacon on a baking sheet and roast until deep brown and well done, about 15 minutes. Remove to a paper-towel-lined plate to cool; reserve 1 tablespoon of the rendered bacon fat. Line a baking sheet with parchment paper, coat the paper with a thin layer of the reserved fat, and place the baking sheet on a cooling rack. Crumble bacon into bite-sized pieces; set aside.

Combine sugar and water in a medium saucepan over high heat and stir until sugar has dissolved, about 3 minutes. Cook, swirling the pan occasionally (do not stir), until mixture is deep amber and registers 350°F on a candy thermometer, about 10 to 15 minutes. Immediately remove the pan from heat.

Carefully add cashews, bacon, and salt to the caramel and stir to combine. Immediately pour mixture onto the center of the prepared baking sheet. Let sit at room temperature until hardened, about 20 minutes. Let cool completely, then break into shards.


bacon recipe courtesy of: Aida Mollenkamp, Chow, 235 Second Street, First Floor, San Francisco, California 94105, 415-344-2000

1841. CORAL TROUT with ASIAN-STYLE CABBAGE, FENNEL and BACON

serves four


4 x 200 grams coral trout or snapper fillets with skin
2 tablespoons olive oil
2 tablespoons gluten-free tamari
3 rindless bacon rashers, fat trimmed, cut into thin matchsticks
1 baby fennel bulb, thinly sliced
1/4 savoy cabbage, thinly shredded
1/2 teaspoon cumin seeds
2 teaspoons honey
Spring onion, sliced on an angle, to serve

Preheat oven to 180°C. Score the fish skin to prevent fish from curling, then season. Heat 1 tbs of the oil in a non-stick frypan over medium-high heat. Cook fish, skinside down, for 3-4 minutes until crisp. Place skin-side up on a lightly oiled baking tray and drizzle with 1 tablespoon tamari. Bake for 5 minutes or until just cooked.

Meanwhile, heat remaining 1 tbs oil in the pan over medium-high heat. Cook bacon and fennel for 2-3 minutes, stirring, until bacon starts to crisp. Add cabbage and cumin and cook for 2-3 minutes until cabbage starts to wilt. Add honey and remaining tamari and stir to combine. Divide cabbage among plates, top with fish and drizzle with any pan juices. Garnish with spring onion and serve immediately.


bacon recipe courtesy of: Valli Little, delicious., March 2008, page 80

1840. CURD with CHIVE and BREAD CRUST with BACON

serves four


Curd
1/3 lb. curd
1.8 oz. double cream
salt and pepper
1 bunch of minced chives
2 teaspoon vinaigrette, composed of walnut oil, red wine vinegar, salt, pepper and a pinch of sugar
4 small dandelions, washed
4 small round forms of 1.6 in, oiled

The bacon bread crusts
3 oz. liquid leaven (sour dough)
2 slices of smoked bacon
butter
onion compote
1/2 lb. hacked onions
3/4 oz. butter
2/5 cups red wine vinegar
2/5 cups water
salt and pepper

The reduction:
2/5 cups port wine
2/5 cups red wine

Curd preparation: Mix the curd with double cream. Season with salt and pepper and fill the 4 round forms. Season the 4 dandelions with some vinaigrette. Pour the remaining vinaigrette over the chive and put is on the curd forms. Store it cold.

Preparation of the bacon bread crust: Butter a cake form and, using a brush, spread the liquid leaven over a dimension of 4.7- 1.6 in. Mince the bacon slice and spread them, diagonally, on the bread crusts. Cook in the oven at 428 degrees F, like for sugared biscuit.

Preparation of the onion compote: Sweat the hacked onions in butter with salt and pepper. Deice with red wine vinegar and water. Let it very gently cook on the flame, until the onions turn into a compote.

Reduction preparation: Boil down the port wine and red wine until obtaining a syrup-like consistency.

Ending and presentation: Place a small curd with chive in a concave dish. Remove the circle. Put a nice scoop of onion compote and a dandelion at the side. Sting a bread crust in the curd and pour some drops of the reduction around it.


bacon recipe courtesy of: Chef Georges Wenger, Hotel-Restaurant Georges W, 2, rue de la gare, Le Noirmont, France

1839. GERMAN FENNEL and BACON SOUP

makes six servings


1 large fennel bulb (about 1½ pounds)
2 ounces double-smoked slab bacon, cut into ¼-inch cubes
1 tablespoon butter
2 large onions, coarsely chopped
1 large potato, peeled and coarsely chopped
1 teaspoon fennel seeds
¼ teaspoon aniseed
1 bay leaf
¼ teaspoon ground nutmeg
4 cups chicken broth
1 teaspoon salt
¼ teaspoon freshly ground black pepper
½ cup heavy cream

Remove, rinse, and dry the feathery fennel tops, chop them moderately fine, and reserve ½ cup of them. Discard any discolored fennel stalks, coarsely chop the remaining stalks, and set aside.

In a large pot, fry the bacon over moderate heat till crisp and drain on paper towels. Melt the butter in the bacon fat, add the onion, chopped fennel stalks, potato, fennel seeds, aniseed, bay leaf, and nutmeg and stir about 2 minutes. Reduce the heat to low, cover, and steam about 15 minutes. Add the broth, bring to a low simmer, cover, and cook till the vegetables are very soft, about 1½ hours. Remove and discard the bay leaf. Cool the mixture, then, in batches, purée it in a food processor.

Return the mixture to the pot, add the salt, pepper, and cream, and bring to a low simmer. Stir in the fennel tops and bacon, then ladle the hot soup into soup plates or bowls.


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

1838. ROASTED TURKEY, AVOCAO, BACON, ONION RELISH and AIOLI on CIABATTA

makes four sandwiches


For onion relish
2 yellow onions, thinly sliced
1/4 cup dark brown sugar
1/2 cup red-wine vinegar
1/2 cup balsamic vinegar

For aïoli
1 egg yolk
1/2 clove garlic, minced (about 1/2 teaspoon)
1 teaspoon Dijon mustard
1/2 ounce white-wine vinegar
4 ounces grape seed oil
1 ounce olive oil
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon pepperoncini or cayenne pepper

For sandwiches
1 pound roasted turkey breast, sliced (use your thanksgiving leftovers!)
4 ciabatta rolls
12 slices bacon
1 avocado, halved, pitted, peeled, and thinly sliced

Make onion relish: In heavy medium pot, combine onions and enough water to cover and bring to boil, then strain. Return onions to pot and add sugar, red wine vinegar, and balsamic vinegar. Place over moderate heat and bring to simmer. Reduce heat to low, and cook, uncovered, stirring occasionally, until onions are completely tender and have no bite left, about one and a half hours. (The liquid should be syrupy and coat the onions.) Remove from heat and cool to room temperature.

Make aïoli: In food processor or blender, purée yolk, garlic, mustard, and vinegar until smooth and creamy, 1 to 2 minutes. Combine oils, then, with motor running, slowly drizzle into processor until completely emulsified, about 2 minutes. (If aïoli gets too thick, add a small amount of warm water, 1 teaspoon at a time.) Sprinkle in salt, pepper, and pepperoncini, cover with plastic wrap, and refrigerate until ready to use.

Preheat oven to 350°F.

Cook bacon: In large, heavy skillet over moderate heat, cook 6 slices bacon, turning occasionally, until crisp, then transfer with tongs to paper towel–lined plate to drain. Repeat with remaining 6 slices. Set aside.

Assemble sandwiches: Slice each ciabatta in half and place on large baking sheet. Place 4 ounces turkey on each of four ciabatta bottoms, then spread onion relish over meat. Lay 3 slices bacon on each of 4 ciabatta tops. Transfer baking sheet to oven and toast until bacon is crispy and edges of ciabatta turn light golden brown, about 5 minutes (the turkey does not have to get hot). Remove from oven and transfer bacon to other side of ciabatta, laying on top of onion relish. Divide avocado slices between sandwiches, placing on top of bacon. Spread aïoli evenly across each ciabatta top, close sandwiches, slice each in half, and serve.


bacon recipe courtesy of: Tom Colicchio, 'wichcraft, New York: (212) 780-0577 / San Francisco: (415) 593-3895 | Epicurious, December 2006

1837. GIGANTES BEANS with BACON and CRETAN GRAVIERA CHEESE (Γίγαντες με Μπέικον και Γραβιέρα)

makes four servings


½ lb. dried Gigantes beans
¼ lb. Cretan Graviera cheese
2-3 slices extra-thick cut bacon
1 medium sized onion
1 red bell pepper (diced)
1 cup strained tomato pulp/sauce
½ cup olive oil
3 garlic cloves
A small bunch of parsley, finely chopped
1 tablespoon boukovo or red pepper (chili) flakes
1 tablespoon dried Greek oregano
salt and pepper

Soak the dried Gigantes beans overnight (use at least a 3:1 ratio of water to beans). Rinse and add rehydrated beans to a generous pot of boiling water and cook for 45 minutes over a medium heat, until the beans are soft. Using a large spoon, periodically skim away any surface foam that may develop. In a large sized skillet/pan, fry off the bacon until cooked but not completely crisped, then remove the bacon from pan but retain the fat. Cut the bacon into thin strips and set aside. Add the diced onion to the pan with the bacon fat and sauté until soft. Press and add garlic to the pan along with two tablespoonfuls of olive oil; stir for a few turns and then add the diced red pepper for several turns/tosses. Season with oregano, salt and pepper to taste. Stir in the tomato sauce along with 1 cup of water and half the bacon strips along with the chopped parsley and boukovo, bring to a boil, then lower heat to medium-low and let simmer for 15 – 20 minutes. Preheat oven to 375°F/190°C and place an earthenware / stoneware / clay baking vessel in the oven to warm. When the beans are cooked (i.e. soft), drain them and add them to the pan with the sauce to combine. Take the heated vessel out of the oven, add the beans to it, pour the remaining olive oil over top and return to oven. Bake for 35 minutes. Remove baking vessel from oven; add cubed cheese and bacon strips over top of the beans and bake for another 10 minutes until the cheese has melted. Serve immediately along with some chewy sourdough village-style bread.


bacon recipe courtesy of: Sam Sotiropoulos, Greek Gourmand™: Greek Food Recipes and Reflections, January 7, 2010

1836. SWISS CHEESE SAUCED PASTA SHELLS with CRUMBLED BACON

makes four servings


1 cup frozen green peas
10 ounces uncooked medium shell pasta
2-1/2 cups fat-free (skim) milk
3 tablespoons all-purpose flour
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/8 teaspoon black pepper
3 ounces sliced reduced-fat Swiss cheese
4 slices reduced-sodium bacon, crisp-cooked and crumbled
1 tablespoon grated Parmesan cheese

Preheat oven to 325°F. Spray 12X8-inch baking pan with nonstick cooking spray; set aside. Place peas in colander. Cook pasta according to package directions, omitting salt. Drain over peas in colander; set aside.

Meanwhile, whisk together milk, flour, mustard, salt and pepper in large skillet. Cook over medium heat, stirring constantly, 5 minutes or until thickened. Remove from heat; add Swiss cheese and whisk until smooth.

Place peas and pasta in bottom of prepared pan. Pour sauce evenly over pasta and peas; top with crumbled bacon. Bake 22 minutes. Remove from oven. Sprinkle with Parmesan cheese; let stand 5 minutes before serving.


bacon recipe courtesy of: The Learning Channel, Cooking | the Editors of Publications International, Ltd.

1835. BLACKENED MANGROVE SNAPPER over CREAMY WHITE CHEDDAR BACON GRITS

Blackened Mangrove Snapper
¼ stick unsalted butter
bacon grease
3 tablespoons olive oil
4 to 6 mangrove snapper fillets (depending on the size)
salt
pepper
cayenne pepper
paprika
garlic powder
thyme
cajun seasoning

Creamy White Cheddar Bacon Grits
½ stick unsalted butter
1 cup heavy cream
3 ½ cups water
4 to 6 strips of bacon
2 cups quick grits
4 ounces sharp white cheddar cheese (shredded or thinly sliced)
salt (to taste)
pepper (to taste)
paprika (to taste)

Grits: Cook bacon in a non-stick frying pan until crispy brown and set the remaining grease aside. Bring water and heavy cream to a boil. Lower heat to medium low and add the grits, stirring often. Cook for ten minutes and stir in ¼ stick of butter. If the grits appear too thick add water until it reaches your desired consistency. Cook for another ten minutes or until the grits are soft but still preserve their texture, and remove from heat. Add the cheese, bacon, remaining butter, salt, pepper and paprika and stir until everything is well mixed together. Cover until the fish is ready.

Fish: Check the fillets for bones and trim as much of the bloodline from the fish as you can without damaging the fillet or tearing the white meat. Combine equal parts salt, pepper, cayenne, paprika, garlic powder, Cajun seasoning and thyme in a dish. Coat the outside of the fillets with a good amount of seasoning, rubbing the spices softly into the meat.

In a cast iron skillet, on medium high heat, combine butter, olive oil, and the reserved bacon grease. When the oil is hot, but not smoking, place the fillets in the pan. Cook for 4 to 5 minutes per side. Remove fish and serve directly over grits.


bacon recipe courtesy of: Drew, From The Yak, the Florida Keys, July 16, 2009

1834. ROASTED CELERY ROOT with CELERY, ONIONS and BACON

yields six side-dish servings


5 slices bacon, cut into 1-inch pieces
5 pounds celery root, peeled and cut into 2-inch wedges (about 1/3-inch thick)
1 stalk celery, trimmed and cut into 2 1/2-inch pieces
2 small onions, cut into 3/4-inch pieces
1 tablespoon chopped fresh rosemary
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 tablespoon fresh lemon juice

Preheat oven to 450°F. Cook bacon to desired crispness, drain, and reserve 3 tablespoons rendered fat. Set bacon aside. In a medium bowl, toss celery root, celery, onions, rosemary, salt, and pepper together with reserved fat and lemon juice. Spread vegetables in a single layer on a baking pan, cover loosely with aluminum foil, and roast until tender, about 20 minutes. Remove foil and continue to roast until vegetables are browned, about 20 more minutes. Toss in bacon.


bacon recipe courtesy of: Country Living

1833. IRISH OATMEAL, BACON and CHEDDAR SOUFFLE

4 tablespoons unsalted butter
1 tablespoon all-purpose flour
1 cup milk
3/4 cup quick cook Irish oatmeal
1/2 cup grated Irish cheddar cheese
1/3 cup low fat cream cheese
1/2 cup crisply fried bacon, chopped
4 large egg yolks, beaten
1 tablespoon chopped fresh flat leaf parsley
1 teaspoon prepared mustard
1/4 teaspoon salt, to taste
1/2 teaspoon cayenne pepper
freshly ground black pepper, to taste
4 large egg whites, stiffly beaten

Using 2 tablespoons butter, generously grease an 8" souffle dish. Dust with flour and set aside.

Place milk and remaining butter in a medium saucepan over medium high heat and heat until almost boiling.

Slowly stir in oatmeal. Cook, stirring constantly, for about 4 minutes or until thick.

Remove from heat and beat in the cheeses. When well combined, stir in bacon, then egg yolks, parsley, mustard, salt and pepper.

Fold beaten egg whites in thirds into the souffle mix taking care not to deflate the egg whites. When well incorporated but not overly mixed, spoon into prepared souffle dish.

Place in cold oven. Turn heat on to 350 degrees and bake, undisturbed, for about 40 minutes or until center is still slightly soft but souffle has risen and set.

Serve immediately.


bacon recipe courtesy of: Good Morning America | Irish Central, 875 Sixth Avenue, New York, New York 10001

1832. WILD MUSHROOM, BACON and ARUGULA FRITATTA

serves six


5 ounces slab bacon, cut into ½-inch cubes
3 tablespoons grapeseed oil
¼ tablespoon sliced shallots
12 ounces foraged or store-bought wild mushrooms, such as shiitakes, chanterelles, or morels
5 ounces arugula, chopped
12 large eggs, whisked
5 ounces mild cheddar or sheep cheese, grated
2 tablespoon unsalted butter
salt and freshly ground black pepper

Preheat the oven to 350 F.

Lay the bacon in a small baking pan and roast for about 10 minutes in the oven, stirring several times during roasting for even cooking. The bacon should be cooked but not too crispy. Remove the bacon from the oven and drain in paper towels.

Increase the oven temperature to 450 F.

In a large non-stick skillet, heat the oil over medium heat until hot. Add the shallots ad cook for about three minutes or until fully translucent. Add the mushrooms, cover tightly, and cook for about five minutes or until the mushrooms wilt fully and exude their juices. Remove the lid and cook for about two minutes or until the pan is nearly dry.

Stir the arugula and bacon into the pan with the mushrooms and cook for about one minute or until the arugula begins to wilt.

Add the eggs and cook for about two minutes, stirring just until they begin to set but are still runny. Stir in half the cheese and remove the pan from the heat.

Heat an ovenproof, eight-inch cast-iron skillet over medium heat and when hot, melt the butter in it.

Season the eggs with salt and pepper to taste and then transfer the eggs to the hot cast-iron skillet. Sprinkle with the remaining cheese and then bake in the hot oven for five to seven minutes or until the cheese melts and is lightly browned and the eggs set. Serve directly from the pan.


bacon recipe courtesy of: Michel Nischan, Wholesome Wave Foundationa, 728 Post Road East, Suite 202A, Westport, Connecticut 06880 | The Atlantic, March 31, 2010

1831. ARCTIC CHAR with LENTILS, BACON, CRISPY POTATOES and LEMON YOGURT

yields six servings


4 4-ounces pieces Arctic char
1/2 quart lentils
1 whole carrot
1/2 onion
1/2 head garlic
1 1/2 cups yogurt
1 lemon
6 strips bacon
1 potato
20 pieces of chive
salt
1 Granny Smith apple

Simmer lentils with water, carrot, onion and garlic until tender. Then strain and reserve cooking liquid. Puree 1/3 of lentils with some of the cooking liquid until smooth. Bind lentils with some of the puree and season with salt to taste. Slice strips of bacon into lardons and render in a sauté pan over medium heat. Drain and fold into lentil mixture. Zest 1 lemon and chop zest. Fold into yogurt and add juice of half the lemon. Season to taste with salt. Dice potato finely and fry at 375 degrees until crispy. Drain on a paper towel and season with salt. Chop chives finely.

Portion arctic char into medium size pieces, about 4 ounces each. Season with salt. Heat a medium size sauté pan on high heat. Place oil in pan and arrange fish skin side down in pan. Turn heat down to medium and allow skin to crisp.

Place a small dollop of yogurt into the center of each plate. Top with lentils. Then place fried potatoes on top and finish with a sprinkle of chives.

Lay a piece of arctic char to the side of the lentils arrangement. Top arctic char with julienne of apple and serve.


bacon recipe courtesy of: Chef Wylie Dufresne, "Quickfire Challenge," Top Chef Masters, Season 2, Episode 3, Bravo

1830. GEODUCK CHOWDER with BACON and CHANTERELLES

serves four


1 geoduck (2 to 3 pounds)
4 ounces slab bacon, cut into 1/4 -inch dice
4 tablespoons unsalted butter
1 large onion, diced
3 ounces diced celery root
2 teaspoons minced fresh thyme
2 dried bay leaves
1 1/2 pounds Yukon Gold potatoes, peeled, quartered and thinly sliced
3 to 4 cups canned clam juice
2 cups heavy cream
black pepper to taste

For garnish:
1 tablespoon unsalted butter
1/2 pound fresh chanterelles, cleaned and thinly sliced
salt to taste
2 tablespoons minced parsley
2 tablespoons minced chives
crackers

Working over a bowl to catch the liquid, cut the geoduck out of its shell with a sharp knife. Cut out the soft belly and discard. Cut the siphon and body apart, and cut the body into 1/2 -inch dice. Weigh the body meat. Cut the siphon into half-inch slices, slicing only enough to make a total of 12 ounces siphon and body meat.

Use the remainder of the siphon for sashimi. Place the thickly sliced siphon meat in a food processor and process until roughly chopped. Put all the geoduck meat in the refrigerator while you continue the recipe.

Strain the geoduck liquid into a 1-quart measuring cup. Add enough clam juice to total 4 cups of liquid and set aside.

In a large pot, cook the bacon over medium heat until crisp.

Add the 4 tablespoons butter, onion, celery root, thyme and bay leaves, and cook, stirring occasionally, until the vegetables are soft but not browned, about 8 minutes.

Add the potatoes and the clam juice mixture and raise the heat to high.

Bring to a boil and boil uncovered, stirring occasionally, until potatoes are tender and just beginning to break up, 8 to 10 minutes.

Add the cream and reserved geoduck meat to the pot, season with pepper, and take it off the heat to rest for up to an hour. If you're not serving the chowder within an hour, cool it to room temperature and put it in the refrigerator for up to two days.

Reheat the chowder over low heat. While it's heating, prepare the chanterelle garnish. Place a skillet over medium-high heat and add 1 tablespoon of butter.

Saute the chanterelles, sprinkling with salt, until they've browned, about five minutes.

Serve the chowder in heated bowls, garnished with the chanterelles, parsley, chives and toasted common crackers.


bacon recipe courtesy of: Matthew Amster-Burton, The Seattle Times, February 25, 2007 | Geoduck Recipes

1829. BROCCOLI, GRAPE and BACON SALAD

1 to 2 heads broccoli (washed)
6 slices bacon, cooked and crumbled
1 to 2 cups seedless grapes, washed and halved
1/2 cup chopped red onion
1/2 cup mayonnaise
1/2 cup red wine vinegar
1-2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1-3 teaspoons sugar (to taste)

Cut broccoli into bite-size pieces. Combine broccoli, halved grapes, onion, and crumbled bacon pieces in large bowl. In a separate bowl, mix mayonnaise, ginger, nutmeg, and 1 t. sugar. Slowly add vinegar, mixing until it reaches a buttermilk like consistency. Taste and adjust seasonings. If it still tastes like mayo, continue to add more vinegar and small amounts of sugar until it becomes tangy and slightly sweet. Mix into broccoli mixture and toss to coat. Serve immediately.


bacon recipe courtesy of: Tried and True Favorite Recipes, March 1, 2010