3913. ACKEE and BACON

Servings: 4 to 6


1/2 pound cooked ackee
1/2 pound bacon
1 small onion, diced
1 bunch scallions, diced
1 sprig thyme
1/2 teaspoon freshly pulled thyme
1 red bell pepper
1 green bell pepper
1 teaspoon garlic, chopped
1 habanero pepper, chopped
Salt and freshly ground black pepper to taste


In a frying pan fry the bacon until crisp. Heat the oil in a separate, large frying pan, add the onion, scallions, habanero pepper and garlic. Fry over low heat until the onion is translucent, then add the fresh thyme. Add the bacon and fry, stirring constantly for 3 minutes, and then the tomatoes and ackee. Toss gently so as not to break up the ackee. Sprinkle with salt and pepper before serving.


bacon recipe source: Today, NBC

3807. BACON-WRAPPED MEATLOAF with BELL PEPPERS

Serves four to six


1 Tbs. vegetable or olive oil; more for the baking sheet

1 cup diced red, yellow, or green bell peppers (or a mix)

1/2 cup finely chopped onion

1-1/2 tsp. minced garlic

3/4 lb. ground beef, 85-percent lean

3/4 lb. ground veal

3/4 lb. ground pork

1/2 cup tomato ketchup

1 Tbs. Dijon-style mustard

1-1/2 tsp. Worcestershire sauce

3/4 cup fresh plain breadcrumbs

1 egg

1-1/2 tsp. salt

3/4 tsp. freshly ground black pepper

1/4 cup finely chopped fresh flat-leaf parsley

About 8 slices raw bacon

Heat the oven to 350°F. In a small skillet, heat the oil; add the peppers and onions and cook over medium heat until soft, about 4 minutes. Add the garlic and sauté another 1 to 2 minutes to soften. Set aside to cool.

In a large mixing bowl, combine all the remaining ingredients except the bacon, and add the cooled onion-garlic mixture. Mix with a rubber spatula or your hands just until the ingredients are combined. Don't overwork the meat.

Oil a rimmed baking sheet or jelly roll pan, turn the meat mixture out onto the pan, and shape it into a large loaf (I like mine to look like a slightly oval loaf of bread). Or divide the mixture into four equal portions (about 6 oz. each) and shape each portion into an individual meatloaf. Wrap strips of bacon around the shaped loaf, tucking the ends under the loaf.

Bake the meatloaf until an instant-read thermometer registers 160°F, 50 to 60 minutes for a large loaf, or 25 to 35 minutes for smaller loaves. Before slicing, let the meatloaf rest for 10 to 15 minutes to allow some carryover cooking and to let the juices redistribute. To serve, slice and spoon some of the pan juices over the slices, if you like.

bacon recipe source: Joseph Verde, Fine Cooking, Issue 31

3692. VERMICELLI with OLIVES and BACON

2 green peppers, seeded and chopped


1 onion, chopped


2 (14-1/2 ounce) cans chopped tomatoes, undrained


1 small can sliced black olives, undrained 

1 package thin spaghetti or vermicelli, uncooked


1 pound package sliced bacon, chopped


Garlic powder to taste or 2 cloves garlic, minced 


Salt and pepper to taste


Brown bacon in a large frying pan with a lid until crisp; add green peppers and onions and fresh garlic, if using. Cook a few minutes then break the pasta into 2-inch pieces and add to the top. 



Pour the undrained olives and tomatoes on top of the pasta. Stir well. Reduce heat and cover. Stir frequently, being sure to break up any clumps of pasta and preventing burning on the bottom before the entire mixture is cooked, about 20 minutes.



Season with garlic powder if fresh garlic is not used, salt and pepper and serve.


bacon recipe source: Nancy McClug (member),  The Recipe Circus, 

3572. OKRA PILAU (PILAF) with BACON

serves 4-6 as a side dish


4 slices of bacon (about 5 ounces), chopped
1 cup chopped yellow onion
1/2 cup chopped green bell pepper
2 cups okra, sliced into disks, 1/2 to 3/4-inch thick (fresh or frozen, thawed)
1/4 teaspoon cayenne (or to taste)
1 teaspoon Kosher salt (use less salt if using seasoned broth)
1 cup long-grain rice
1 3/4 cup chicken stock

Spread the chopped bacon out in a pot so it covers the bottom completely and turn the heat to medium. Fry it until it's crispy, then remove the bacon with a slotted spoon and reserve. Drain off all but about 2 tablespoons of bacon fat.

Add the onion and green pepper and sauté for 2 to 3 minutes. Add the okra and turn the heat to high. Add the cayenne, salt and rice and stir-fry for 1 minute.

Stir in the chicken broth, cover and bring to a boil. Reduce the heat to maintain a low simmer and cook until the rice is done, about 20 minutes. Fluff up the rice with a fork and stir in the chopped bacon.


bacon recipe source: Elise Bauer, Simply Recipes (@simplyrecipes), October 3, 2012

3546. MASA WAFFLES with HATCH CHILE and BACON

makes six waffles


1 cup pancake mix (recommended: Bob's Red Mill's 10-grain)
1 cup masa harina
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup milk
1/4 cup canola oil
2 eggs, whites & yolks separated
2 tablespoons agave syrup
4-6 Hatch (or other green) chiles, roasted, peeled and seeded
non-stick vegetable spray
10-12 slices bacon
cinnamon agave syrup to serve

Fry the bacon in a medium skillet until crispy. Drain on paper towels. Heat your waffle iron and set it between medium and dark. Finely chop 2 of the hatch chiles. Slice the remaining 2 chiles vertically into wide strips and set aside. In a mixing bowl, whisk together pancake/waffle mix, masa harina, baking powder and salt. In a small bowl, whisk together milk, canola oil, egg yolks and agave syrup. Add wet ingredients to dry and stir just until combined. In a small bowl, whisk the egg whites until soft peaks form. Fold the egg whites into the batter mix. Spray the waffle iron with non-stick vegetable spray. Pour batter onto the iron and sprinkle on ~1 tablespoons chiles. Close the lid and cook 3-4 minutes until browned. Garnish with 1-2 slices of chile and 1-2 slices of bacon. Drizzle with cinnamon agave syrup.


bacon recipe source: dailywaffle (member), Food52 (@Food52),  August 26, 2013

3142. CANNELLINI and RICE with BACON and ANDOUILLE SAUSAGE

yields 8 to 10 servings

 

 

2 tablespoons vegetable oil
1 pound slab bacon, cut into 1/4-inch chunks
6 ounces andouille sausage, sliced into 1/2-inch disks
1 small onion, chopped
2 stalks celery, chopped
1 green bell pepper, seeded and chopped
Kosher salt
6 cloves garlic, minced
2 teaspoons dried oregano
1 teaspoon white pepper
1/2 teaspoon cayenne pepper
1 pound dry white cannellini beans, soaked overnight in water
6 cups low-sodium chicken stock
2 cups long grain white rice
1/4 cup chopped fresh parsley, for serving

 

In a large pot, heat the oil and bacon over medium heat. When the bacon starts to render its fat, add the sausage and cook until the bacon crisps up and the sausage turns golden, about 10 minutes. Remove bacon and sausage to a bowl with a slotted spoon.

To the pan, add the onions, celery, and bell pepper. Season with a pinch of salt. Saute until tender, then add the garlic, oregano, white pepper and cayenne pepper. Stir and cook until garlic is tender and pot is fragrant.

Drain and add the soaked beans. Stir to coat the beans, then add the chicken stock, raise the heat and bring to a boil. Cover and reduce to a simmer, cook for 30 to 40 minutes, or until beans are al dente. Add the bacon, and sausage back into the pot along with the rice. Cook 30 minutes more or until rice is tender and the liquid has absorbed. Stir in chopped fresh parsley just before serving. Season to taste.

 

bacon recipe courtesy of: Sunny Anderson, "Borrowing from the South," Cooking for Real, Food Network, 2010

2823. HUEVOS RANCHEROS con BACON

serves four 


8 ounces thick-cut bacon  
1/2 white onion, chopped 
1/2 green bell pepper, cut into 1/2-in. dice 
1 jalapeño chile, halved and thinly sliced 
1 medium tomato, chopped
1 can (8 oz.) tomato sauce
8 large eggs
Warm tortillas and refried beans

Heat a large frying pan over medium-high heat. Add bacon and cook, turning often, until almost crisp, about 10 minutes. Transfer bacon to paper towels.

Drain most of fat from pan and reserve. Add onion, pepper, and chile to pan and cook until starting to soften, about 2 minutes. Stir in tomato, tomato sauce, and 1/2 cup water. Bring to a simmer.

Meanwhile, working in batches, heat a little reserved fat and fry the eggs in a large nonstick frying pan (discard the rest of fat). Set tortillas on each plate and top with 2 eggs. Spoon sauce over eggs and crumble bacon on top. Serve huevos rancheros with refried beans.


bacon recipe courtesy of: Gilbert Flores, Visalia, California; Sunset Magazine, February 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

2779. BAKED FLOUNDER ROLLS with TOMATO, BELL PEPPER, and BACON

serves six


6 slices of lean bacon, chopped fine
1/4 cup finely chopped shallot
2/3 cup minced green bell pepper
1/2 cup dry white wine
a 28-ounce can tomatoes including the juice, chopped
1/2 teaspoon crumbled dried basil
six 1/2-pound flounder fillets, halved lengthwise and seasoned with salt and pepper
1/2 cup fine fresh bread crumbs
2 tablespoons finely chopped fresh parsley leaves
1 tablespoon olive oil

In a skillet cook the bacon over moderate heat until it is crisp, transfer it to paper towels to drain, and discard all but 2 tablespoons of the fat. In the fat remaining in the skillet cook the shallot and the bell pepper over moderately low heat, stirring, for 3 minutes, add the wine, and boil the mixture, scraping up the brown bits, for 1 minute. Add the tomatoes with the juice, the basil, and salt and pepper to taste and simmer the sauce, stirring occasionally, for 10 minutes, or until it is thickened.

On a work surface arrange the flounder fillet halves, skinned sides up, beginning with the narrow end roll up each fillet half jelly-roll fashion, and secure each roll with a wooden pick. 

In an oiled flameproof baking pan, 15 by 10 by 2 inches, arrange the fish rolls, seam sides down and not touching each other, pour the sauce evenly over them, and bake the mixture in the middle of a preheated 400°F. oven for 10 minutes. In a bowl stir together the bread crumbs, the parsley, the bacon, and salt and pepper to taste and sprinkle the topping over the rolls. Drizzle the fish rolls with the oil and bake the mixture for 10 minutes, or until the fish just flakes. (For a crisper topping, the cooked mixture may be broiled under a preheated broiler about 4 inches from the heat for 1 to 2 minutes.) Transfer the fish rolls to a heated platter and spoon the sauce and topping over them.

bacon recipe courtesy of: Gourmet, May 1992

2675. FAROFA (TOASTED MANIOC FLOUR) with BACON and BLACK OLIVES

1/4 pound bacon
4 tablespoons butter
1 teaspoon palm oil (optional)
1 cup manioc flour
5 large black olives, chopped
1 hard boiled egg, chopped
salt and pepper to taste
1/2 of yellow onion, diced
1/4 of green pepper, diced
1/4 of red pepper, diced
1 clove of garlic, minced
parsley, stems removed and chopped

Add bacon to skillet over medium heat. Cook bacon until crisp. Remove bacon and set aside. Discard 3/4 of bacon fat. Add butter and palm oil to skillet over medium heat to melt the butter. Add onions and garlic to the skillet. Cook for 3 minutes. Add red and green peppers to the skillet. Cook for 3 minutes. Add manioc flour to the skillet. Cook for 3 minutes. Add the black olives, hard boiled egg, parsley, and crispy bacon to the skillet. Stir all of ingredients together and reduce heat to low until you are ready to serve.


bacon recipe courtesy of: International Recipe Syndicate, June 2010

2666. CHILEAN SEA BASS with BACON, YELLOW RICE and MUSHROOMS

decent sized piece of Chilean sea bass fillets
2 slices of fairly lean bacon
4 thin slices of mozzarella cheese
snow peas (mange tout)
1 cup basmati rice
1/2 an onion
a handful of baby portabella mushrooms
1 soft tomato
1/2 large green pepper
1 large dessert spoonfull of tomato paste
crushed garlic
ground cumin
black pepper
chili powder
turmeric

Before anything else, wash the rice until the water runs off clear, and drain it, then turn on the grill. Finely chop the onion, slice the mushrooms, and chop the pepper into half inch squares. Add a cup and a half of water, and half a teaspoon of ground turmeric to the rice, and bring to the boil, stirring occasionally so it doesn't stick to the pot. When it boils, turn the heat right down, and jam a piece of kitchen roll under the lid to give a good seal. Then start a timer for ten minutes, and put the sea bass under the grill, seasoned with salt and pepper, skin side up.

Fry the onions and mushrooms in a little olive oil until soft. When they're close to cooked add a dessert spoon of ground cumin, half a teaspoon of ground black pepper, and a quarter teaspoon of ground chili. Mix the spices in and fry a little longer. Now chop up the tomato, and add that and the tomato paste. Stir in boiling water to adjust the consistency to a thickish sauce. Add the green pepper and garlic, and salt to taste. Turn the heat down and leave the sauce to simmer, stirring occasionally.

When the first ten minutes expires, turn off the heat under the rice, turn over the sea bass, and start the timer again for another ten minutes. Bring the snow peas to the boil in a pot with a lid in just a little water. Put the lid on and turn the heat down.

After another five minutes, put the bacon strips over the fish, and continue to grill. When the second timer expires, put the mozzarella slices over the bacon, and continue to grill. Heat the plates, and serve each with a portion of rice, snow peas, and sauce, arranged as gaudily as you like. Take the sea bass out from the grill, divide it in two pieces with a sharp knife so it doesn't disintegrate, and add to the plates.

bacon recipe courtesy of: Brits Eye View, Tanzania

2617. FRESH YAKISOBA with BACON and VEGETABLES

serves 4-6 people


5-6 slices of bacon
1 tablespoon sesame oil
1 large onion, sliced
1-2 cloves of garlic, minced
2 carrots, sliced
2-3 green peppers, sliced (add color by using red & yellow)
3 scallions, finely sliced
Salt & Pepper
½ Chinese cabbage or 1 small cabbage head, shredded or torn
3 packages precooked soba noodles
Soy sauce
Mirin (sweet rice wine) (optional)

In a large skillet, at med-high heat cook bacon until brown but still soft. Remove chop into bite size pieces. Set aside. In the same pan (along with the cooked bacon oil) add 1 tsp sesame oil and
onions, sauté for 2-3 mins. Add garlic sauté together. Add carrots, onion, and green bell peppers in the skillet and stir-fry for a couple of minutes. Sauté some more, sprinkle salt & pepper. Toss and mix well. Add cabbage, then soba noodles continue to fold and mix together. Drizzle a little sesame oil, add 3-5 tablespoons of soy sauce, and 2 teaspoons mirin on top. Mix more. Add bacon pieces then taste until perfection. Add more soy sauce and other sauces and seasoning if needed. Serve hot with rice & chopsticks.


bacon recipe courtesy of: Jackie Allen, President & CEO, Allen International Inc. / International Learning Center, Iwakuni, Japan, June 2012

2556. ALASKA OCTOPUS GUMBO with BACON

1/2 cup bacon, diced
2 cups water
1 pint fresh octopus, steamed until tender
2 cups steamed rice, slightly undercooked
1 lb. tomatoes
1 can okra
1/2 cup onions, diced
1 green pepper, diced
1/4 teaspoon cayenne pepper
1/2 cup celery, diced
salt and pepper to taste

Boil bacon in water for 15 minutes, then add the rest of the ingredients. Simmer together for 10 minutes. Serve with warm cornbread.


bacon recipe courtesy of: Starvin Marvin's Seafood's, Wholesale Seafood Supplier, P.O. Box 5022, Charleston Oregon 97420

2511. SMOKED BACON, GREEN CHILE and OAXACA CHEESE FRITTATA

for Joshua Edwards and Lynn Xu


2 eggs
handful of chopped bacon
olive oil
handful of chopped green bell pepper
green jalapeno pepper, sliced thin
green onion, sliced
handful of chopped poblano pepper
a few cilantro leaves, chopped
unsalted butter
bread crumbs, fine
queso Oaxaca, grated
sea salt and freshly ground black pepper
sour cream

Heat a saute pan over medium heat. Add a small handful of chopped smoked bacon. Stir and sizzle the smoked bacon till it turns brown and crispy. If there is not enough bacon grease in the pan to cook the vegetables, then add a small splash of olive oil. Add a small handful of chopped green bell pepper to the bacon in the pan. Add a thin sliced green jalapeno pepper. Add a sliced green onion. When the peppers are cooked al dente, add a small handful of chopped roasted poblano pepper. Add a few chopped cilantro leaves. Stir the ingredients together. Set the smoked bacon and pepper mixture aside. Heat a couple pats of unsalted butter in a non stick saute pan over medium heat. Whisk 2 eggs in a mixing bowl. Pour the eggs into the hot pan. Use a spatula to even the edges of the frittata. When the bottom of the frittata is cooked firm and the eggs on top are uncooked, remove the pan from the heat. Sprinkle the smoked bacon and green pepper mixture on the top of the frittata. Try to arrange the thin slices of jalapeno around the border of the frittata. Sprinkle a very small amount of fine bread crumbs over the frittata. Sprinkle some grated queso Oaxaca over the frittata. Sprinkle a pinch of sea salt and black pepper over the frittata. Place the frittata in a 400 degree oven for a few minutes to melt the cheese. Try to only melt the cheese and not brown it! Remove the frittata from the oven. Carefully slide the thin frittata onto a serving plate. Place a dollop of sour cream and a couple of cilantro sprigs on the center of the frittata.


bacon recipe courtesy of: Shawna's Food and Recipe Blog, Las Vegas, Nevada, April 20, 2011

2501. MIXED VERMICELLI and BACON with OYSTER SAUCE

serves 1-2


150 grams rice vermicelli, cooked
50 grams bean vermicelli/bean threads, chopped into segments
50 grams bacon, cooked and diced
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
3 tablespoons oyster sauce
250 ml water
1 teaspoon corn starch

Soak bean vermicelli in water until soft. Drain. Stir-fry bacon in 1 tablespoon oil until crispy. Set aside. Use remaining oil to stir-fry bell peppers for 1 minute. Add rice vermicelli, bean vermicelli and sauce mix. Cook until sauce thickens. Stir in fried bacon.


bacon recipe courtesy of: Lee Kum Kee, Lee's Kitchen Australia/New Zealand, Oriental Merchant Pty Ltd., 10 Westgate Drive, Laverton North, Victoria, 3026 Australia

2491. BACON and CELERY CASSEROLE with MUNG BEANS

serves six


200 grams / 7oz mung beans, soaked for 3-4 hours
3 tablespoons olive oil
1 head celery, sliced fairly thickly
2 green peppers, de-seeded and sliced
3 heaped teaspoons mixed herbs
200 grams / 7oz smoked back bacon, cut in large dice
1 liter / 34fl oz gluten and wheat-free vegetable stock
400 grams / 14oz tin (can) butter beans
sea salt and freshly ground black pepper
1 large handful of fresh flat (if possible) parsley

Drain and rinse the soaked mung beans. In a flame-proof casserole dish heat the oil and add the celery, green peppers, herbs and bacon. Fry briskly, but do not burn, for 8–10 minutes or until the celery is starting to soften. Add the mung beans and the stock, bring to the boil and simmer for 20–30 minutes or until the mung beans are soft to the bite. Add the butter beans and season to taste. Roughly chop the parsley and add just before you serve the dish so that it remains virtually uncooked.


bacon recipe courtesy of: FreeForm Recipes Matter, Foods Matter, 5 Lawn Road, London NW3 2XS, UK

2356. RABBIT and SQUIRREL GUMBO with BACON, ANDOUILLE SAUSAGE and SMOKED HAM

serves 10-12 people


1 rabbit, cut into pieces (about 2 pounds)
2 squirrels, cut up (about 1 pound)
6 slices bacon
2 cups flour
1 1/4 cup oil
4 cups chopped onions
1 cup chopped green pepper
1 cup chopped celery
4 cloves minced garlic
4 quarts chicken or beef stock
1 can (10 oz) tomatoes
1 pound smoked andouille sausage, diced
2 cups smoked ham, cut into bite size chunks
2 teaspoons Creole seasoning (or 1 1/2 teaspoons salt, 1/2 teaspoon black pepper, 1/4 teaspoon cayenne pepper)
2 cups chopped green onions
1/2 cup chopped parsley
1 teaspoon oregano
1/4 teaspoon dried rosemary
2 tablespoons Tabasco

In a heavy pot or skillet brown the bacon. Remove when cooked and set aside. This will be added to your rabbit squirrel gumbo. Brown squirrel and rabbit in bacon oil until evenly brown on all sides on a medium heat. Remove and set aside.

Now make your roux. If you will use the same pot that you browned the rabbit and squirrel in, remove the bacon fat and scrape the bottom of the pot clean of browned pieces and reserve. You will use these pot scrapings later. Or you can get a clean large heavy pot. This is what you will cook your gumbo in.

Brown flour and oil to make a roux. Bring to a red brown color something on the order of milk chocolate. Add onions, green pepper, celery and garlic and saute' for 10 minutes to create your holy trinity.

After your vegetables are soft, add stock, rabbit and squirrel pieces, ham and sausage, bacon, tomatoes, pot scrapings from the rabbit and squirrel browning and all seasonings. Reserve the green onions and parsley.

Bring all this to a boil then reduce heat to simmer (low setting) and cook slowly for 1 1/2 to two hours. Stir occasionally and scrape the bottom of the pot to prevent sticking.

Test the rabbit and squirrel for tenderness and if not satisfactory simmer some more. Don't worry about over cooking. You cannot overcook when using a low heat and tending occasionally. If the gumbo looks a little too thick add more stock or water 1/2 cup at a time until you like the consistency.

When your rabbit squirrel gumbo is cooked add the green onions and parsley, cover and simmer 5 minutes. Serve with cooked white rice. This should be served with a ratio of 1/3 cup rice to 1 1/2 cup gumbo.


bacon recipe courtesy of: Gene Gautro, Gumbo Cooking ... New Orleans Style

2300. BACON and ONION BRATWURSTS

makes four servings


2 slices bacon
2 medium onions, sliced and separated into rings
1 medium green pepper, cut into strips
1 tablespoon Dijon mustard
4 links fully cooked bratwurst or knockwurst
4 frankfurter buns, split and toasted
Dijon mustard

In a large skillet cook bacon till crisp. Drain bacon, reserving 2 tablespoons drippings. Crumble bacon and set aside.

Cook onions and green pepper in reserved drippings, covered, over medium heat about 5 minutes or till tender, stirring occasionally. Stir in the 1 tablespoon mustard. Score bratwurst 1/4-inch deep at 1-inch intervals; add to onion mixture. Cover and cook for 10 to 12 minutes or till heated through.

Spread buns with additional mustard. Place bratwurst in buns. Top with onions and green pepper. Sprinkle with bacon.


bacon recipe courtesy of: Better Homes and Gardens' New Cook Book, page 238. Des Moines, Iowa: Better Homes and Gardens Test Kitchen, 1989

2196. STIR FRIED STEAMED RICE with BACON and MAITAKE MUSHROOMS

serves four


3.5 oz. of maitake mushrooms
4 strips of bacon
1 shoot of scallion
1/2 carrot, peeled
1 small green pepper
2 eggs, slightly beaten
2 cups of steamed rice
4 tablespoons of vegetable oil
salt & pepper and soy sauce to taste

Chop maitake mushrooms, carrot, scallion, pepper and bacon. Add 2 tablespoons of vegetable oil to a wok at high heat. Stir fry 2 eggs and remove to a separate container. Add 2 additional tablespoons of vegetable oil to the wok, add scallion, carrot and bacon. Stir fry the mixture. Add rice, mushrooms and green pepper, stir fry. Add salt, pepper and soy sauce to taste. Add egg, stir fry and serve.


bacon recipe courtesy of: Yukiguni Maitake Corporation of America, 200 Midway Park Drive, Middletown, New York 10940

2191. BAHAMIAN LOBSTER and BACON RAGOUT

makes 6 servings


Three 1-pound live lobsters
4 thick slices streaky bacon, diced
1 medium onion, chopped
1 celery rib, chopped
1/2 medium green bell pepper, seeded and chopped
1/4 cup tomato paste
4 large ripe tomatoes, peeled, seeded, and diced, with juices included
1/2 teaspoon fresh thyme leaves
1 small jalapeno pepper, finely chopped
Salt and freshly ground black pepper to taste
1 tablespoon water
Boiled long-grain white rice

In a large stockpot, bring about 8 inches of water to a rolling boil and plunge the lobsters head-first into the water. Reduce the heat to low, cover, and steam the lobsters about 7 minutes. Remove from the water with tongs, crack the shells with a mallet or hammer, and, when cool enough to handle, shred the lobster meat and set aside.

In a large skillet, fry the bacon over moderate heat just till it renders most of its fat, add the onion, celery, and bell pepper, and stir about 5 minutes. Add the lobster meat, tomato paste, tomatoes, thyme, jalapeno, and salt and pepper and stir till the mixture is soft, 8 to 10 minutes. Add the water and stir about 3 minutes longer.

Serve the ragout hot over mounds of rice.


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