3967. BACON WRAPPED EGGPLANT FRIES

Yield: 12


12 strips of regular sliced bacon (avoid thick-cut as it will be too hard to wrap)

1 medium eggplant, slices into spears about 4 1/2 inches in length

For the glaze:

2 tbsp of honey

2 tsp of sriracha hot sauce

Preheat oven to 425F. Take one slice of bacon and wrap around eggplant fry, starting at one end and working to other end, allowing the bacon to overlap halfway with each new layer, and securely tuck in end piece. Repeat with remaining fries and place onto baking sheet. Bake for about 15-25 minutes or until bacon reaches desired crispness.

In a small bowl, mix the glaze ingredients. Remove fries from oven and quickly brush with glaze. Raise oven temperature to 450F. Place fries back in oven and cook for about 5 minutes or until bacon starts to blister, but make sure to constantly check on the fries so that the bacon does not burn. You can serve with a dipping sauce of your choice.

bacon recipe source: Kirbie's Cravings (@kirbiecravings), January 22, 2015

3455. AUBERGINE, RED CHILE and BACON PASTA

serves four 


2 tablespoons olive oil
1 large aubergine, cut into small cubes
6 rashers smoked streaky bacon, roughly chopped
2 garlic cloves, crushed
1 red chile, finely chopped
2 x 400 gram (14 oz) cans chopped tomatoes
300 grams pasta
grated parmesan, to serve (optional) 

Heat the oil in a large frying pan. Add the aubergine and cook for 8 mins until soft. Add the bacon and fry until cooked through, adding the garlic and chilli for the final min. Tip in the tomatoes, increase the heat and cook for 10 mins until thickened, stirring regularly. 

Meanwhile, cook the pasta. Drain well, then stir through the sauce. Serve with a scattering of Parmesan, if you like.


bacon recipe source: Good Food Magazine, December 2010; BBC

3223. STUFFED BONELESS BANGUS (MILKFISH) BELLY with ASPARAGUS and BACON with a CREAMY WASABI CALAMANSI SAUCE

2 packages boneless baby bangus, defrosted and pat dry
1 lb. asparagus, cut-off ends, sauteed with garlic, salt and pepper, set aside for assembly
1/2 lb. bacon, cooked
1 each Japanese eggplant, sliced thin, lengthwise
1 lb. fresh baby spinach, cleaned, stems off
1 each Granny Smith apple, cored, sliced thin
1 teaspoon sea salt
1 teaspoon freshly cracked black pepper

Wasabi cream sauce:
1 cup mayonnaise
1 tablespoon wasabi paste
4 packages calamansi juice
1/4 bunch cilantro, chopped
1/2 cup red onion, minced
1 teaspoon sea salt
1 teaspoon freshly cracked black pepper

Assemble by layers, dried bangus bellies, add salt and pepper, add slices of eggplant, add baby spinach, sliced apples. Add in the bacon, and add the sautéed asparagus. Place entire bangus layer on top of plastic wrap, fold over and roll into a log. Place roll into foil and roll into tight logs by squeezing the ends. Cook in a preheated 425°F oven for 55 minutes—1 hour, turning twice, inner temperature should reach 165°F. Let cool for 45 minutes. NOTE: Let it rest to 120°F before slicing or it will fall apart when you slice into the loaf. Slice-cut by shingles, layer onto platter an top with the wasabi cream sauce. Eat hot or cold.


bacon recipe courtesy of: Ramar Foods International, Pittsburg Headquarters, 1101 Railroad Ln, Pittsburg, CA 94565

3030. ROTELLE with BACON and SAUTEED WALNUTS

makes four servings 


1 lb. rotelle 
1/2 lb. sliced lean bacon, cut into 2-inch pieces 
1/2 cup walnuts, halved 
4 tablespoons olive oil 
4 tablespoons unsalted butter 
2 Japanese eggplants, unpeeled and sliced 
2 red bell peppers, seeded and cut into strips 
2 small zucchini, sliced 
coarse kosher salt and freshly ground black pepper to taste 
freshly grated parmesan cheese

Cook the pasta in a large pot of boiling salted water until just tender, about 12 minutes. Drain and rinse quickly under cold water. Drain again.

Cook the bacon in a large skillet until brown and crisp. Remove and drain on paper towels, leaving the bacon fat in the pan.

In the same skillet, sauté the walnuts over high heat until nicely browned. Push to one side of the skillet.

In a separate skillet, heat the oil and butter over medium-high heat and quickly sauté, separately, the eggplants, red peppers, and zucchini until brown and tender, about 5 minutes each. Add more oil if necessary.

Add the pasta and vegetables to the skillet with the walnuts. Heat over medium-high heat and toss well. Adjust the seasoning and serve immediately with grated Parmesan cheese.

 

 

bacon recipe courtesy of: Martin's; Giant Food Stores, LLC

2994. SWORDFISH with OLIVE-RAISIN TAPENADE with BROCCOLINI and BACON

yields four servings


1 cup olives, chopped
½ cup raisins, plumped in hot water
½ cup tomatoes, small diced
2 tablespoons garlic, minced
2 tablespoons fresh basil, chiffonade
2 tablespoons fresh mint, chiffonade
4 oz olive oil
2 oz balsamic vinegar
¼ cup pine nuts, toasted
salt and pepper, to taste

Broccolini:
2 bunches broccolini, cleaned
1 tablespoon garlic, minced
2 oz olive oil
salt and pepper, to taste

Eggplant Puree:
3 eggplants, whole
1 lemon, juiced
3 oz olive oil
2 tablespoons fresh basil, finely chopped
1 tablespoon fresh mint, finely chopped
salt and pepper, to taste

Swordfish:
4 (6 oz) swordfish fillets 
olive oil, to coat
salt and pepper, to taste

For the Olive and Raisin Tapenade: Toss together ingredients and season to taste.

For the Broccolini: Blanch broccolini in salted water, shock in ice bath, and drain off excess water. Heat sauté pan with olive oil and slightly brown garlic. Add broccolini and heat through. Season with salt and pepper.

For the Eggplant Puree: Char eggplant over open grill until soft. Peel skin off eggplant and put in food processor. Add lemon juice, olive oil, salt, and pepper. Blend until smooth. Mix in bowl with basil and mint.

For the Swordfish: Season swordfish with olive oil, salt, and pepper. Sear until golden on both sides. Let rest.

To Plate: Place broccolini on plate. Make a line of eggplant puree. Lay swordfish across both. Top with tapenade.


bacon recipe courtesy of: Tiffany Derry, Top Chef, Season 7, Episode 7 

2968. EGGPLANT with BACON MISO

makes four servings


1 slice thick-cut bacon, finely chopped
1/3 cup white miso
3 tablespoons mirin
4 Japanese or Chinese eggplants (about 1 1/2 pounds)
2 tablespoons vegetable oil plus more for baking sheet
4 scallions, thinly sliced

Preheat oven to 425°. Cook bacon in a small saucepan over medium heat, stirring often, until crisp, about 5 minutes. Remove from heat and whisk in miso and mirin.

Cut eggplants in half lengthwise. Using the tip of a paring knife, score cut sides in a crosshatch pattern. Brush cut sides with 2 tablespoons oil, dividing evenly, then spread scant 1 tablespoon bacon-miso mixture over each half. Place on an oiled rimmed baking sheet.

Roast eggplant until tender and lightly browned, 20-25 minutes. Top with scallions.

bacon recipe courtesy of: Nobuo at Teeter House, 622 E Adams Street, Phoenix, Arizona; Bon Appétit, June 2013

2795. BAKED EGGPLANT with BACON and MOZZARELLA

1 large eggplant
1 clove of garlic, minced
1 small onion, diced
1 15oz can of diced tomatoes
1/2 pack of bacon, diced
1 pepper (yellow or green), diced
6 slices of fresh mozzarella cheese
Salt and pepper
6 basil leaves, cut into chiffonades

Preheat oven to 375°F. Cut the eggplant in half, lengthwise, and scoop out the insides. Dice the insides. Place the hollowed eggplant “boats” on a non stick baking sheet. Heat a medium pan on medium heat. Stir-fry the bacon until done. Drain the fat from the bacon. Add the garlic, onion, and diced eggplant to the bacon in the pan. Cook until onions and eggplant are soft. Add the tomatoes and pepper. Cook the mixture down for around 10 minutes. Add salt and pepper to taste. Fill the eggplant “boats” with the mixture and cover with mozzarella slices. Bake for 25 minutes. Serve with basil on top.


bacon recipe courtesy of: Fork + Canvas, January 18, 2012

2587. CRUMBED EGGPLANT STACK with BACON

serves four


2 (about 300 grams each) eggplants, trimmed
95 grams (1 1/2 cups) fresh breadcrumbs
2 tablespoons chopped fresh continental parsley
75 grams (1/2 cup) plain flour
2 tablespoons milk
1 egg, lightly whisked
canola oil, to shallow-fry
4 bacon rashers, halved crossways
410 grams can spicy Italian-style chopped tomatoes
40 grams (1/4 cup) pitted kalamata olives, coarsely chopped
80 grams baby rocket leaves

Cut each eggplant crossways into six 1cm-thick slices. Combine breadcrumbs and parsley on a plate. Place flour on a plate. Season with salt and pepper. Whisk milk and egg in a bowl. Dip eggplant in flour mixture. Shake off excess. Dip in egg mixture, then in breadcrumb mixture, pressing to coat. Add enough oil to a large frying pan to come 1cm up the side. Heat over medium heat. Cook half the eggplant for 2-3 minutes each side or until golden. Transfer to a plate lined with paper towel. Repeat with remaining eggplant. Preheat grill on medium-high. Place the bacon on a tray lined with foil. Cook under grill for 2 minutes each side or until golden. Heat the tomato and olive in a small saucepan over medium heat. Stack the eggplant, bacon and rocket on serving plates. Drizzle over the sauce.


bacon recipe courtesy of: Kathy Knudsen, Good Taste, June 2010

2419. BACON EGGPLANT BURRITOS with FRESH SALSA

4 bacon slices
1 small onion
1 large eggplant
2 cloves garlic
1/2 cup crushed tomatoes
1 cup hominy
fresh tomato salsa (recipe below)
olive or corn oil
queso fresco
salt and pepper
corn or flour tortillas

Peel and dice the eggplant. In a medium sized fry pan, cook the bacon to so that it's done but not too crispy. Remove the bacon from the pan and drain on a paper towel. If there is more than a tablespoon of grease in the pan, remove some. If your pan is dry without any bacon grease, then add a good drizzle of olive oil along with the diced onion and eggplant. Cook, tossing often, until both are tender and cooked. Add in the garlic, let that saute for a few minutes and then add in the crushed tomatoes. Cover the pan and let everything simmer for 5 minutes.

Place the eggplant mixture and the bacon in a small food processor, process a few times to blend it all together. Fill each tortilla with a spoon of the eggplant mixture, add in a spoon of hominy and a little queso fresco.

Wrap the burrito and place in shallow pan; you may need to warm the tortillas first to make them easier to wrap. Once you've made all of your burritos, place in a warm oven for about 15 minutes.

Serve with a spoon of the fresh salsa, crumbled queso fresco and a little extra crumbled bacon if desired.

Fresh Tomato Salsa
1 tomato, diced small
2 tablespoons minced red onion
2 tablespoons chopped parsley (or cilantro)
juice of 1 lime

Toss all the ingredients together in a bowl. Spoon over the burritos above.


bacon recipe courtesy of: Monique Costello, Fat and Happy, August 31, 2011

2368. BAKED EGGPLANTS with BACON and CHEESE

3 large eggplants
100 grams of smoked bacon
2 large white onions, chopped
half a clove of garlic, peeled and chopped
1 can of stewed tomatoes
a handful of fresh basil, torn into small pieces
1 large bell pepper, trimmed and chopped
about 3/4 cup of olive oil, perhaps more
225 gram pack of your favorite cheese (half cut into slices; the other half, grated)
about a cup of bread crumbs
salt
pepper
sugar

Trim the ends of the eggplants and cut diagonally into 1/4 to 1/3 inch thick slices. Heat 1/4 cup of olive oil in a non-stick frying pan. Fry the sliced eggplants in batches until lightly browned. Flip them over for even browning. Eggplants absorb oil like sponge absorbs water so you will need to add more olive oil with every batch. When all the eggplant slices are nicely browned, place them on a plate and set aside. You want them to cool a bit for easy handling later. Reheat whatever olive oil remains in the pan. Cut the bacon into small pieces and add to the oil. Cook for about a minute then add the onions and garlic. Cook until the onions start to soften. Add the chopped bell pepper and continue cooking for about 2 minutes. Pour in the liquid from the can of stewed tomatoes. With your hand, crush the whole tomatoes straight into the pan. Throw in the basil leaves. Stir. Season with salt, lots of freshly ground pepper and a teaspoonful of sugar to cut the acidity of the tomatoes. Bring to a boil. Lower the heat, cover and simmer for about 15 minutes. Line the bottom of an oven proof pan with the fried eggplant slices. Cover with half of the tomato-bacon sauce. Add slices of cheese. Sprinkle bread crumbs over the cheese slices. Arrange the remaining eggplant slices on top of the cheese. Pour in the remaining half of the tomato-bacon sauce. Top with grated cheese and more bread crumbs. Bake in a preheat 175 degree C oven for 20 minutes or until the top is lightly browned. Let rest for at least 15 minutes before cutting and serving.


bacon recipe courtesy of: Connie Veneracion, CASA Veneracion, January 24, 2008

2326. HUNAN EGGPLANT with BACON and SHIITAKES

serves four


3 dried shiitake mushrooms
1 1/2 pounds eggplant
1/3 cup peanut or vegetable oil
3 ounces uncooked bacon, chopped
4 garlic cloves, minced
1 tablespoon chili bean sauce
1/4 cup chicken stock
2 tablespoons dark soy sauce
1/2 teaspoon sesame oil
Salt to taste
3 scallion stalks, thinly sliced

Soak the shiitake mushrooms in hot water for 20 minutes, until they soften. Drain the shiitakes and squeeze them dry. Finely chop them and set aside.

Quarter eggplants along the length, then cut 1/2-inch thick slices from each quarter.

Heat the 1/3 cup oil in a wok over high heat until just beginning to smoke. Add the eggplants and stir-fry for 4 to 5 minutes, stirring often, until the outsides turn golden brown. Remove the eggplant with a slotted spoon and set aside to drain on paper towels.

Reduce the heat to medium and add the bacon. Cook the bacon for 2 to 3 minutes. Add the garlic and shittakes and stir-fry for another minute. Add the chili bean sauce and cook until fragrant, about 30 seconds. Return the eggplant to the wok. Pour in the chicken stock, soy sauce and sesame oil. Allow everything to simmer for a few minutes while the flavors penetrate the eggplants. Add salt if needed.

Add the chopped scallions to the eggplant mix and cook for another minute. Remove from the wok and serve.


bacon recipe courtesy of: Diana, Appetite for China, August 5, 2010

2298. MUSSEL, SCALLOP and BACON SKEWERS

makes four servings


1 medium eggplant
fine sea salt
1 1/2 teaspoons white wine vinegar
1/4 cup plus 2 tablespoons extra-virgin olive oil
2 medium tomatoes
16 mussels, scrubbed and beards removed
4 slices bacon, cut in half crosswise
1/4 cup unbleached all-purpose flour
1 large egg
1/2 cup plain breadcrumbs
8 sea scallops
baby lettuce for garnish (optional)
8 8-inch wooden skewers

Cut 8 (1/4-inch-thick) rounds of eggplant from widest part of vegetable (reserve remaining eggplant for another use). Heat a large non-stick skillet over medium-low heat. Add eggplant rounds in a single layer and season with generous pinch salt; cook until softened, about 3 minutes. Transfer rounds to a baking dish and drizzle with vinegar and 1 tablespoon oil; set aside.

Bring a medium pot of salted water to a boil. Add tomatoes and boil for 30 seconds; drain, peel, quarter and seed. Cut quarters in half crosswise.

In a medium saucepan, combine mussels and 1 tablespoon oil. Cook over medium heat, covered, until mussels just open wide, checking frequently after 3 minutes and transferring open mussels to a bowl using a slotted spoon. (Discard any mussels that remain unopened after 8 minutes.) When cool enough to handle, remove mussels from shell; discard shells.

Wrap 1 slice bacon around two mussels; repeat with remaining bacon and mussels. Heat a non-stick skillet over medium heat. Add bacon bundles to hot pan, seam-side down; cook, turning occasionally, until bacon is cooked through, about 4 minutes per side.

Place flour in a shallow bowl. Lightly beat egg in a second shallow bowl. Place breadcrumbs in a third shallow bowl. Lightly flour 1 scallop, then dip in egg, letting excess drip off, then gently press into breadcrumbs to generously coat all sides. Transfer to a large plate. Repeat with remaining scallops.

Heat remaining 1/4 cup oil in a large skillet over medium heat. Add scallops and cook, turning once, until scallops are just cooked through and breading is crisp and golden, about 8 minutes.

Remove eggplant rounds from marinade. Thread scallops, tomatoes, mussels, and folded eggplant rounds onto skewers. Serve garnished with lettuces, if using.


bacon recipe courtesy of: "Treasures from the Sea," La Cucina Italiana, pp. 38-40, July/August 2011

2264. MARINATED SARDINES with CHICKPEAS and BACON

serves six


18 small sardines, cleaned
8 mint leaves, to garnish

For the marinade
4 oranges, juiced
30 ml sherry vinegar
salt

For the stuffing
1 red pepper
1 onion, peeled
1 aubergine
2 tbsp olive oil

For the salad
25 grams lardons of bacon
50 grams croutons
125 grams chickpeas, cooked
2 spring onions, chopped

For the vinaigrette
100 ml extra virgin olive oil
15 grams walnuts, chopped
1 orange, juiced
15 ml sherry vinegar
salt
pepper

First make the marinade. Mix together the orange juice, sherry vinegar and salt. Toss the sardines with the marinade in a large dish and marinate in the refrigerator for at least 6 hours. Preheat the oven to 190°C/gas 5. Toss the red pepper, onion and aubergine in the olive oil in a roasting tray. Roast for 30 minutes until tender. Cut the roasted red pepper, onion and aubergine into short, thin strips and toss together. Fry the bacon in a small, heavy-based frying pan until cooked. In a bowl, mix together the fried bacon, croutons, chick-peas and spring onions. Make the vinaigrette by whisking together the olive oil, walnuts, orange juice and sherry vinegar. Season with salt and freshly ground pepper. Toss the chick-pea mixture with the vinaigrette. Drain the marinated sardines. Stuff each sardine with the roasted vegetables. To serve, spoon the chick-pea salad onto a serving plate. Top with the stuffed sardines, garnish with mint leaves and serve.


bacon recipe courtesy of: Simon Rimmer, Good Food Bites, Good Food Channel, UK-TV

1960. BACON-WRAPPED BUTTERFISH served peasant style

yields four servings


4 (8-ounce) butterfish fillets, black cod or sablefish
12 slices raw bacon
2 (1-inch) slices eggplant, cut lengthwise
2 (1-inch) slices yellow squash, cut lengthwise
2 (1-inch) slices zucchini, cut lengthwise
Olive oil, for drizzling
1/2 cup minced onions
2 tablespoons minced shallots
1 tablespoon minced garlic
Salt and freshly ground black pepper
1/4 cup balsamic vinegar
1/2 cup pitted black olives, halved
1/2 cup Queen stuffed olives, halved
1 cup peeled, seeded and chopped Roma tomatoes
2 cups veal stock
4 parsnips, peeled into thin strips
1 cup hot mashed potatoes
2 tablespoons basil, chiffonade
1/4 cup grated Parmigiano-Reggiano

Preheat the oven to 400 degrees F.

In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way up. Heat over medium heat until a deep-fry thermometer inserted in the oil reaches 360 degrees F. (If you don't have a thermometer a cube of bread will brown in about 3 minutes.)

Season the fish fillets with creole seasoning. Wrap 3 pieces of the bacon tightly around each fillet. In a large ovenproof saute pan, heat 2 tablespoons of olive oil. When the oil is hot, add the wrapped fish and sear for 2 minutes on the first side. Flip the fillets over and place the pan in the oven and roast for 6 to 8 minutes.

Season the sliced vegetables with olive oil and Essence. Place the vegetables on the grill and cook for 2 minutes on each side. Remove the vegetables from the grill and dice.

In a large saute pan, heat 2 tablespoons of olive oil. When the oil is hot, add the onions and saute for 1 minute. Add the diced vegetables, shallots and garlic and saute for 2 minutes. Season the mixture with salt and pepper. Stir in the balsamic and simmer for 1 minute. Stir in the olives, tomatoes and stock. Bring the liquid to a simmer and cook for 3 to 4 minutes. Reseason, if needed. Stir in the butter and remove from the heat.

Place the parsnip strips in the hot oil and fry until golden brown, about 1 minute, stirring constantly to prevent the parsnips from sticking. Remove the parsnips from the oil and drain on a paper-lined plate. Season the parsnips with salt and pepper. To serve, spoon some of the mashed potatoes in the center of each plate.

Lay each fillet directly on top of the potatoes. Spoon the sauce over the fish. Garnish each plate with some of the fried parsnips, basil and cheese and serve immediately.


bacon recipe courtesy of: Emeril Lagasse, "Perfect Pork," Emeril Livev, 2006

1704. APPLE VEGGIE SKILLET with BACON

serves eight


1 cup diced bell pepper
1 cup diced onion
3 cups diced eggplant
2 cups diced tomato
2 1/2 cups diced (not peeled) crisp sweet apple such as gala, pink lady or Fuji
1 teaspoon garlic powder
salt and pepper to taste
cooking spray
1/4 cup canola oil
2 cups grated cheddar cheese
1/2 cup real bacon bits

Spray large caste iron skillet with cooking spray and heat until hot. Then add oil and turn heat to medium high. Whenever it is hot, sauté pepper and onion for about 2-3 minutes. Cover skillet with lid for about 2 minutes. Add eggplant, stir and cover for 4 minutes until slightly softened. Sprinkle with garlic powder, salt and pepper. Lower heat to medium, add tomatoes and cook for one minute covered. Then add apples, stir well and cover for an additional minute. Remove from stove, sprinkle with cheese and then bacon bits, Place under broiler on high for 2-3 minutes until cheese melts well.


bacon recipe courtesy of: Harriet Carter, Durham, North Carolina | 2007 North Carolina State Fair Second Place Winner | North Carolina Department of Agriculture & Consumer Services, 1001 Mail Service Center, Raleigh, North Carolina 27699-1001

1645. EGGPLANT and BACON-STUFFED CHICKEN BREAST

3 large chicken breast butterflied (with a pocket)
6 bacon slices cut up in pieces
1 large onion chopped
4 cloves garlic minced fine
1 eggplant cubed
black pepper to taste
1 cup chopped mushrooms (optional)

Peel the eggplant, cut in large wedges and sprinkle with salt. Let this sit for 20 to 30 minutes. This procedure removes any bitterness the eggplant may have. Rinse with clear running water and cube.

In a large skillet, fry bacon real good (crisp).

Add the onion & garlic & saute for a while until onions are clear. Add the eggplant (& mushrooms if using) and cook down until the eggplant is done (soft, tender, almost mushed and very reduced). (I added a little water to the eggplant and then let it reduce.)

Preheat oven to 350 degrees.

Season the chicken breast or catfish filets with your choice of Tony's, any Cajun Seasonings or salt and black pepper. You could even use red pepper flakes. The author does not use salt as she finds the bacon to be salty enough for the whole dish. Let the mixture cool and stuff the three breast with the stuffing of eggplant & bacon.

Put foil on a cookie sheet, sprayed the foil first, then layered the breast on cookie sheet.

Bake the chicken at 350 degrees for an hour and 15 minutes; the catfish approximately 40 minutes (check for flakiness). You may also want to test the chicken for doneness at the one hour interval.


bacon recipe courtesy of: Alberta (Bert) LeBlanc, Real Cajun Recipes, May 28, 2004

1157. EGGPLANT RAVIOLI with GEWURZTRAMINER and BACON

serves six


3 Asian eggplants (1 pound), halved lengthwise
1 1/2 teaspoons olive oil, plus more for brushing
Salt
1/2 pound lean bacon—2 ounces cut into 1/2 -inch-thick lardons, 6 ounces thinly sliced
1/2 cup Gewürztraminer
1/2 cup red wine vinegar
1/4 cup chopped basil stems, plus 1/4 cup finely chopped basil
1/4 cup thinly sliced green apple
1 whole clove
1 tablespoon finely chopped mint
24 wonton wrappers
1 large egg white

Light a grill. Score the cut sides of the eggplants in a crosshatch pattern, slicing down to the skin but not through it. Brush the eggplants generously with olive oil and season them with salt. Grill the eggplants over high heat, turning once, until they are charred and soft, about 10 minutes. Transfer the eggplants to a baking sheet and let cool.

In a medium saucepan, cook the bacon lardons over moderate heat, stirring occasionally, until they are browned and crisp, about 7 minutes. Using a slotted spoon, transfer the lardons to paper towels. Discard the fat and wipe out the pan.
In the same saucepan, combine the sliced bacon, wine, vinegar, basil stems, apple and clove and bring to a boil. Reduce the heat to low and simmer for 10 minutes. Strain the sauce into a small saucepan. Stir in the 11/2 teaspoons of olive oil and season the sauce with salt. Keep warm.

Scoop the eggplant flesh into a medium bowl, leaving some of it in small chunks. Stir in the mint and season with salt.

Set out 4 wonton wrappers on a work surface. Moisten the edges with egg white and place a rounded teaspoon of the eggplant filling on each wrapper. Fold the wontons into triangles and press to seal, releasing all of the air. Repeat with the remaining wontons and filling.

Bring a large pot of salted water to a boil. Add the ravioli and cook until tender, about 2 minutes. Using a slotted spoon, transfer the ravioli to 4 shallow bowls. Drizzle the dressing on top. Garnish with the crisp bacon and chopped basil and serve.


courtesy of: Jean-Georges Vongerichten, "How to Cook with Wine: A Master Class," Food & Wine, October 2007

775. BACON-WRAPPED MONKFISH with RAPINI PAINT and FRIED EGGPLANT

yields 2 servings


Monkfish:
12 ounces monkfish, cleaned of outer gray skin
Salt
Pepper
10 think slices bacon
2 ounces canola oil

Bacon Shallot Crème:
3 shallots, sliced
2 Tablespoons bacon, chopped
1 Tablespoon prepared horseradish
1 quart heavy cream
6 Tablespoons heavy cream

Rapini Paint:
¾ cups salt
2 bunches rapini (broccoli rabe)
2 Tablespoons salt
Bacon Shallot Crème
Salt and pepper

Florets:
Reserved rapini florets
4 Tablespoons extra virgin olive oil
1 Tablespoon sliced garlic
½ teaspoon chili flakes
Fresh squeezed lemon juice
Salt

Fried Eggplant:
1 Chinese eggplant
Salt
2 cups canola oil
2 eggs
3 Tablespoons all-purpose flour
2 cups breadcrumbs

Tomato Sauce:
2 carrots sliced
1 cup garlic cloves
½ fennel bulb
2 medium yellow onions
1 cup extra virgin olive oil
1 bunch oregano
1 Tablespoons chili flakes
1½ Tablespoons salt
1 pinch sugar
1 10-ounce can organic whole plum tomatoes
Salt
Olive Oil

For the Monkfish:
Preheat over to 400ºF. Season the fish with salt and pepper. On a piece of wax paper, lay out overlapping slices of bacon. Place the fish on one end of the bacon and roll up in the wax paper so that the fish is completely wrapped in bacon. Remove paper. Heat canola oil in a sauté pan. When the oil is hot but not smoking add the fish and cook until edges are golden brown. Turn fish on its side with metal tongs and hold to 1-2 minutes, then flip to the thicker side. Continue to brown the fish until all sides are consistently brown and crisp. Place fish in the oven for 4-6 minutes until flesh is firm to the touch. Remove from the oven and allow to rest.

For the Bacon Shallot Crème:
Saute bacon in a 2-quart stainless stock pot until soft. Add shallots and horseradish and cook together until shallots are soft and bacon is crisp. Add the cream, reduce by ¾, and remove from heat just before the cream is about to break.

For the Rapini Paint:
In a 4 quart pot, bring 3 quarts of water and ¾ cup salt to a boil. Prepare an ice bath composed of ¼ ice, ¾ water, and 2 Tablespoons of salt. Pick off the larger outer leaves of the rapini and reserve. Separate the florets and reserve for garnish. Cut the tender part of the stem into thin circles. Add the chopped stem to the boiling water and boil until tender. Add the rapini leaves and boil until tender. Drain the rapini in a colander and shock in the ice bath for 3 minutes. Transfer rapini to a colander and squeeze out as much water as possible. Puree rapini in a Robot Coup, slowly adding hot reduced cream to emulsify. Season with salt and pepper. Allow puree to cool.

For the Florets:
Sauté rapini florets with olive oil, garlic and chili flakes until tender. Finish with fresh lemon juice and salt.

For the Fried Eggplant:
Cut the eggplant into 4 2-inch pieces on the bias. Sprinkle liberally with salt and set aside for 1 hour. Rinse the eggplant and pat dry. In a sauteuse, heat oil to 350ºF. Crack eggs and whip for one minute. Lightly coat the eggplant pieces in flour, dip in egg, and coat with bread crumbs. Fry in hot oil until golden brown on all side, remove, and drain off excess oil.

For the Tomato Sauce:
Heat oil in a large stainless steel pot. Add the carrot and sauté until golden and caramelized, Add garlic and allow to brown slightly. Add fennel and onions and sauté 5 minutes. Reduce heat and add oregano, chili flakes, salt and a pinch of sugar. Keep pot covered, removing cover to stir every 5 minutes. When the vegetables are tender and lightly caramelized, add tomatoes, stir, cover pot, and cook for three hours on low heat. Season with salt, drizzle with olive oil, and blend in blender until smooth.

To Assemble and Serve:
Ladle a large pool of tomato sauce on to the plate. Place Bacon Wrapped Monkfish in the center of the plate. Place two Florets on one side of the fish and spoon a thick streak of Rapini Paint on the other side. Finish by placing two slices of Fried Eggplant beside the florets.


courtesy of: Chef Jennifer Biesty, Coco500, 500 Brannan Street, San Francisco, California 94107, (415) 543-2222

667. BRAISED EGGPLANT with BACON and TOMATOES

yields 6 Servings


6 slices bacon
4 tomatoes
1 eggplant (up to)
2 cloves garlic
¼ teaspoon salt
1 dash pepper

Cut bacon strips in 2-inch sections. Peel and quarter tomatoes. Peel eggplant and cut in 1-inch cubes. Crush garlic. Place bacon in a cold pan; then heat and brown lightly. (Do not pour off fat.) Add garlic and stir-fry a few times. Add eggplant cubes; stir-fry gently to coat with bacon fat. Then reduce heat to medium and cook, covered, until eggplant begins to soften (about 5 minutes), stirring once or twice. Gently stir in tomatoes. Reduce heat to low and cook, covered, until eggplant is done (about 5 minutes more). Season with salt and pepper and serve.


courtesy of: The Thousand Recipe Chinese Cookbook, by Gloria Bley Miller

618. RATATOUILLE with BACON

4 strips bacon, cut into pieces
1 onion, diced
3 garlic cloves, minced
2 green peppers, cut into strips
3 cups tomatoes, diced (about 2 pounds)
1 eggplant, diced
2 yellow squash, cut into chunks
2 zucchini, cut into chunks
2 teaspoons dried thyme
Salt and freshly ground black pepper to taste
Parmesan cheese, grated (optional)

In large stew pot, fry the bacon until crisp. Add the onion and garlic. Sauté for 2 to 3 minutes. Add the peppers, tomatoes, eggplant, squash, zucchini, thyme, salt, and pepper. Simmer 30 - 40 minutes, stirring occasionally, until all vegetables are tender. Top each serving with cheese.


courtesy of: The Dabbling Mum Magazine, 508 W. Main Street, South Dakota 57004