3746. BACON, DATE and MANCHEGO QUESADILLAS with PISTACHIO CREAM

yields four servings

For the quesadillas:
12 slices bacon
4 10 -inch flour tortillas
2 cups shredded manchego cheese (about 8 ounces)
5 dates, pitted and julienned
2 tablespoons extra-virgin olive oil

For the pistachio cream:
1/2 cup salted pistachios
1 teaspoon red pepper flakes
1 clove garlic, roughly chopped
Juice of 1/2 lemon
2 cups spinach
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
1 cup Mexican crema or sour cream

Preheat the oven to 400 degrees F. Arrange the bacon slices side by side on a parchment-lined baking sheet and bake until browned and crisp, 15 to 18 minutes. Drain on paper towels.

Meanwhile, make the pistachio cream: Combine the pistachios, red pepper flakes, garlic, lemon juice and spinach in a food processor and pulse until chopped; with the motor running, slowly stream in the olive oil until incorporated. Season with salt and pepper and process 5 more seconds. Pour the mixture into a bowl and whisk in the crema; set aside.

Assemble the quesadillas: On 1 half of each tortilla, layer 1/2 cup cheese, 3 slices bacon and a few date slices. Fold the tortillas in half to cover the filling. Heat 1 tablespoon olive oil in a nonstick skillet over medium heat. Add 2 quesadillas and cook until golden on both sides and gooey in the middle, 4 to 5 minutes per side. Repeat with the remaining 2 quesadillas, adding the remaining 1 tablespoon oil to the pan.

Cut each quesadilla into 4 triangles; serve with the pistachio cream.

bacon recipe source: Jeff Mauro, Food Network Magazine

3406. BACON BAKLAVA with BOURBON HONEY SYRUP

makes 24 servings


3 cups pecan halves
1 cup pistachios
1/2 teaspoon ground cinnamon
1 2/3 cups sugar, divided
3/4 cup cooked and crumbled bacon slices
1 (16-oz.) package frozen phyllo pastry, thawed
1 cup unsalted butter, melted
3/4 cup honey
1 (4- x 2-inch) lemon peel strip
1 tablespoon fresh lemon juice
1 (3-inch) cinnamon stick
1/4 cup bourbon

Preheat oven to 325º. Process first 3 ingredients and 2/3 cup sugar in a food processor until the texture of coarse meal. Add bacon; pulse 3 times.

Place 2 phyllo sheets in bottom of a lightly greased 13- x 9-inch pan. Brush well with melted butter. Repeat with 10 sheets, brushing with butter between every 2 sheets. Sprinkle half of nut mixture (about 2 1/2 cups) over phyllo. Repeat phyllo layering with 12 sheets, brushing with butter between every 2 sheets. Sprinkle with remaining nut mixture. Top with 15 sheets, brushing with butter between every 2 sheets. Brush top with butter. Using a sharp knife, score baklava into 1 1/2-inch squares. Bake at 325º for 30 minutes. Reduce temperature to 300º, and bake 50 minutes or until golden brown.

Meanwhile, combine 1 cup water, honey, next 3 ingredients, and remaining 1 cup sugar in a heavy saucepan. Bring to a boil over medium-high heat; reduce heat to low, and simmer, uncovered, 10 minutes, stirring occasionally. Remove from heat; let stand 15 minutes. Strain mixture into a 1-quart glass measuring cup. Stir in bourbon; cool completely (about 1 hour).

Pour syrup evenly over baked baklava. Cool to room temperature. Cover loosely with foil; let stand at room temperature at least 2 hours or overnight before serving.


bacon recipe source: Bourbon & Bacon: The Ultimate Guide to the South's Favorite Food Groups, by Morgan Murphy (@_MorganMurphy) and the Editors of Southern Living Magazine (Oxmoor House/Southern Living/Time House Entertainment, Inc., 2014)

3345. BACON BAKLAVA

makes about 24 servings 


1/2 pound raw walnut pieces 
1/2 pound raw pistachio meats 
1 cup cooked and crumbled bacon (about 12 slices) 
1/3 cup sugar 
1 teaspoon ground cardamom 
1 1/4 cup (2 1/2 sticks) unsalted butter, melted 
1 package (16 ounces) phyllo dough, thawed 
1 cup water 
1 cup sugar 
1 cup honey 
1 cinnamon stick 
1/4 cup orange flower water or rose water

Preheat oven to 350°F.

In a food processor, pulse the nuts until they are ground, but not turned into meal. Add the bacon, sugar, and cardamom and pulse a few more times until the nut mixture is finely chopped and evenly blended.

Begin layering the baklava. Brush a jellyroll pan, or sheet pan with sides, generously with the melted butter. Unroll the phyllo dough and cover the sheets with a piece of plastic wrap and a damp towel. This keeps the sheets from drying out while you are layering the baklava. Read the package for detailed handling instructions.

Place a sheet of phyllo on the sheet pan and brush it with melted butter. Repeat with 6 more sheets of phyllo dough and butter for a total of 7 sheets. You do not have to cover every last inch of the phyllo with butter, but try and have it evenly dispersed between all of the layers. Spread 1/3 cup of the nut mixture evenly over the phyllo. Top the nuts with two more buttered sheets of phyllo. Continue sprinkling with 1/3 cup of the nut mixture adding two sheets of buttered phyllo until all of the nut mixture is used. Top with a final layer of 7 buttered phyllo sheets.

Use a sharp knife to cut the uncooked baklava into 24 diamond shapes. Bake the baklava until it is brown and crisp, 30-35 minutes.

While the baklava is baking, combine the water, sugar, and honey in a saucepan. Gradually heat the mixture until the sugar dissolves. Add the cinnamon stick and bring the mixture to a boil. Reduce the heat slightly and simmer for 25-30 minutes. Remove the pan from heat, add the orange flower water and cool slightly. Pour the syrup evenly over the baklava as soon as it comes out of the oven. Make sure you get the syrup in every crack and crevice. Leave to soak for several hours. Serve at room temperature and store leftovers in the refrigerator.


bacon recipe source: Bacon 24/Seven: Recipes for Curing, Smoking, and Eating by Theresa Gilliam (Countryman Press, 2014)

2885. GRILLED OCTOPUS SALAD with BACON and LEMON-PISTACHIO VINAIGRETTE

Salad:
1/2 lb octopus
2 slices thin cut bacon
2 radishes, sliced thin
handful of yellow wax beans
1/4 cup fava beans
1/4 cup red cabbage
little less than a 1/4 cup pistachios 

Vinaigrette:
1/3 cup fresh lemon juice
1 shallot, chopped
2 tablespoons fresh tarragon, chopped
1 tablespoon red wine vinegar
1 teaspoon sugar
2 teaspoons dijon mustard
3/4 teaspoon salt
1/2 teaspoon pepper
3/4 cup olive oil
1/4 cup pistachios

Vinaigrette: In a blender mix lemon juice, shallot, tarragon, red wine vinegar, sugar, dijon mustard, salt, and pepper until smooth. With blender running, add olive oil in a steady stream until well incorporated. Turn off blender, add pistachios and pulse until finely chopped.

Salad: In a saucepan add octopus and enough water to cover octopus but about 2 inches. Bring to a boil and simmer about an hour. Remove from boiling water and once cool enough to handle cut into large bite size pieces.

Cook bacon in a fry pan until lightly crisp. Boil wax beans in water about 5-7 minutes until just starting to become tender.

Heat grill. In a bowl toss all salad ingredients in dressing to lightly coat. Transfer to a mesh fry pan (one made for grilling). Cook on grill until salad ingredients are lightly charred, about 10 minutes. Remove from grill and toss with a bit more dressing to lightly coat salad and serve.


bacon recipe courtesy of: Pretty in Pork, July 6, 2011

2551. BLOOD ORANGE and BACON HANGOVER SALAD

1/2 cup shelled pistachios 
1 tablespoon red wine vinegar 
salt and freshly ground pepper to taste 
1 teaspoon Dijon mustard 
3 tablespoons olive oil 
1 head Boston lettuce (or another leafy green lettuce, such as green leaf or red leaf) 
1 large or 2 small blood oranges, peel removed and slices cut out without the pith (membrane that separates the slices) 
3 strips bacon, cooked to crispy 
2-3 small radishes, quartered to wedges

In a small bowl, combine the red wine vinegar, mustard, and a couple of pinches of salt and pepper. Drizzle in the olive oil while whisking rapidly until mixture is emulsified. Gently tear lettuce into bite-sized pieces. Toss with the dressing and remaining ingredients. Serve immediately.


bacon recipe courtesy of:  The Art of Eating In: How I Learned to Stop Spending and Love the Stove by Cathy Erway. Gotham, 2010 | posted by Caroline Russock on Serious Eats, February 25, 2010

2401. CHEWY PISTACHIO COOKIES with BACON CREAM CHEESE FILLING

serves eight


3/4 cups pistachio meat
1 1/4 cups powdered sugar
tartar, 2 pinches
pinch salt
3 large egg whites at room temperature
1 drop green food coloring
4 oz. Neufchatel or reduced fat cream cheese
1/2 teaspoon vanilla
1 tablespoons crushed cooked bacon

Blanche pistachios is boiling water for several minutes and remove any loose skins with a towel or by hand. Pulse pistachios in blender or food processor until it’s a coarsely ground paste. In large bowl, whip egg whites with hand mixer, when they start getting stiff, slowly add 3/4 cup powdered sugar, tartar and salt. Fold in pistachio paste and food coloring, making sure you break up any chunks without collapsing the egg whites. Fill a piping bag with mixture and pipe into desired shape onto a parchment lined baking sheet. Bake at 300 degrees for 18 minutes, rotating halfway trough. To make the cream cheese filling, mix 4 oz. Neufchatel with 1/2 cup powdered sugar and vanilla using a handmixer until smooth. Fold in bacon. When cookies have cooled, gently peel them off parchment. Coat one side of a cookie with cream cheese filling and sandwich with another cookie.


bacon recipe courtesy of/adapted from: Vianessa Castaños, Sound Bites, September 3, 2011

2220. DRIED CHERRY, BACON and FARRO HOT DISH with ROAST CHICKEN

serves six


4 pound chicken, whole, giblets removed for another use
2 tablespoons butter, unsalted, softened
salt to taste
fresh ground pepper, to taste
2 oranges, zested, 1 juiced, the other cut in small cubes
2 cups whole emmer farro
6 cups chicken stock
2 tablespoons extra virgin olive oil
1 cup onion, small diced
1 cup fennel, small diced
4 slices bacon, small diced
1/2 cup cherries, dried, unsweetened, chopped
1/2 cup white wine
1/4 cup pistachios, toasted
2 eggs
1 pinch red chile flakes
1 tablespoons balsamic vinegar
1 tablespoons thyme, chopped, fresh
2 tablespoons parsley, chopped, for garnish

Preheat the oven to 350 degrees. Mix the softened butter with the salt and orange zest. Rub liberally on the chicken skin and under the skin on top of the meat (you'll have to use your fingers to get the butter to all corners.) Grind pepper and sprinkle all over the chicken. Place the bird on its side on a v-rack or in the bottom of a roasting pan. Cook for 15 minutes. Turn the chicken over onto its other side and cook for another 15 minutes. Increase the heat to 450 degrees and roast breast-side up until a thermometer in the thigh reads 165 degrees. While the chicken is cooking, prepare the farro. Heat the chicken stock, add farro, a pinch of salt and bring to the boil. Reduce the heat to a simmer and cover. Cook for approximately 50 minutes or until the liquid has absorbed into the grain. In a large saute pan, heat the olive oil over medium heat. Add the onion, fennel and bacon and cook until the bacon fat is rendered and the onions and fennel soften, about 10 minutes. Deglaze the pan with the white wine and juice from one of the oranges. In a large bowl, mix the farro, cooked vegetables and bacon, dried cherries, pistachios, eggs, chile flakes, balsamic, thyme and reserved chopped orange pieces. Transfer to a casserole dish and cover. Bake in a hot oven (450 is fine if chicken is still cooking, if chicken is out of the oven, lower heat to 400) for 20 minutes covered, remove cover, mix and continue to cook for about 15 minutes more, until all liquid has absorbed into farro. Remove from the oven and pour any reserved pan juices from the chicken into the farro. Mix well and serve dish alongside roast chicken, garnished with parsley leaves.


bacon recipe courtesy of: Chef Becky Selengut, Cornucopia Cuisine, Seattle, Washington | on JacquelineChurch.com, December 2, 2009

2006. BACON-WRAPPED STUFFED TURKEY BALLOTINE with GARLIC and SAFFRON MASHED POTATOES, CRAB APPLE JELLY GRAVY and ROASTED GREEN BEANS

serves 4-6


For the turkey ballotine
3lb 4 oz. large turkey breast crown (bones removed, skin left on)
12 rashers streaky bacon, skin removed and stretched thin with the edge of a knife
14 oz. minced veal shoulder
1 chicken liver, chopped
1½ oz. unsalted butter
1 tablespoon cornflour
5fl oz. milk
2 free-range egg whites, beaten
1½ oz. pistachio nuts, shells removed, halved
½ teaspoon sea salt flakes
½ teaspoon ground white pepper
1 small green pepper, seeds removed, finely chopped
pinch freshly ground nutmeg
3 fresh sage leaves, chopped
1 tablespoon olive oil

For the creamed garlic and saffron mashed potatoes
2lb 4 oz. floury potatoes, such as Maris Piper or King Edward, peeled and quartered
3fl oz. single cream
1 pinch saffron strands, crushed
2 oz. unsalted butter
3 garlic cloves, peeled, crushed
salt and freshly ground black pepper

For the crab apple jelly gravy
reserved juices from the turkey ballotine (see above)
1 tablespoon ready-made crab apple jelly
1 oz. butter

For the roasted green beans
2 tablespoons extra virgin olive oil
1 large lemon, zest only
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
1 lb 2oz fine green beans, topped and tailed

For the turkey ballotine: Preheat the oven to 150C/300F/Gas 2. Lay the bacon out in strips on a sheet of cling film, with the edges overlapping slightly so there are no gaps between each rasher. Slice the turkey breast crown in half horizontally (but do not slice it all the way through) and open it out like a book. Lay the turkey meat over the bacon layer, cover the top with cling film and beat with a rolling pin or meat mallet until thin. Set aside. Place the minced veal shoulder in a food processor, add the chopped chicken liver and blend until very smooth. Scrape into a bowl and set aside. Melt the butter in a pan and stir in the cornflour until well combined and there are no lumps. Gradually whisk in the milk and cook over a medium-low heat for a few minutes, or until thickened to form a roux. Set aside to cool for five minutes. Pour the milk mixture into the bowl with the minced veal and chicken livers and mix well to combine. Fold in the beaten egg whites, halved pistachio nuts, sea salt, ground white pepper, chopped green pepper, nutmeg and sage leaves. Mix well to combine. Peel away the cling film from the top of the turkey and spread the mixture in a thick line along the length of the turkey at one end. Using the cling film as a guide, fold the bacon and turkey over the stuffing and roll up tightly. Remove the cling film and then wrap the turkey roll tightly in two layers of aluminium foil. Drizzle the olive oil over the base of a roasting tin, add the wrapped turkey ballotine, cover the tin with foil and roast in the oven for 1½-2 hours.

For the creamed garlic and saffron mashed potatoes: Place the potatoes into a pan of lightly salted water and bring to the boil. Reduce the heat and simmer for 20 minutes, or until the potatoes are tender. Heat the cream and saffron into a small pan and bring to the boil. Remove from the heat immediately and set aside to infuse. Melt the butter in a pan and add the crushed garlic. Gently fry over a low heat for 3-4 minutes (do not allow the garlic to brown). Drain the potatoes and return them to the pan over a high heat to drive off any excess moisture. Mash with a potato masher, then mix in the saffron-infused cream and garlic butter. Season, to taste, with salt and freshly ground black pepper.

When the turkey is cooked, remove the foil and pour off the juices from the roasting tin into a small pan. Preheat the grill to high. Place the ballotine under the grill for 8-10 minutes, turning regularly, until the ballotine is golden-brown all over. Set aside to rest in a warm place.

For the crab apple jelly gravy: Reduce the juices from the turkey ballotine over a high heat for 8-10 minutes, or until reduced and thickened. Stir in the crab apple jelly and butter until the sauce is smooth and glossy. Keep warm.

For the roasted beans: Preheat the oven to 200C/400F/Gas 6. Heat the olive oil in a pan and add the lemon zest. Allow to sizzle for about 30 seconds, then remove from the heat and allow to cool. Stir in the herbs and allow to infuse for 30 minutes. Place the green beans into a roasting tray and drizzle over the lemon-infused oil. Season with salt and freshly ground black pepper and toss well to coat the green beans evenly in the oil. Roast in the oven for 10-15 minutes, or until the beans are tender and starting to turn golden-brown.

To serve: Reheat the turkey ballotine in the oven briefly if needed, then carve into thick slices. Spoon the mashed potato onto the centre of the serving plates, then top with a slice or two of the turkey ballotine. Scatter the roasted green beans around the edges of the plate, then spoon the gravy over and around.


bacon recipe courtesy of: The Hairy Bikers, The Hairy Bikers' Food Tour of Britain, BBC-Food

1992. PISTACHIO-CRUSTED RACK OF LAMB with BACON

yields four servings


1/3 cup unsalted pistachios
1 tablespoon chopped thyme
1 1/2 teaspoons chopped rosemary
1/3 cup extra-virgin olive oil
salt and freshly ground pepper
one 1 1/2 pound rack of lamb, frenched (8 chops)
6 ounces thinly sliced bacon
8 scallions, white and tender green parts only

Preheat the oven to 400°. In the bowl of a mini processor, finely chop the pistachios with the thyme and rosemary. Add half of the olive oil and process to a paste; season with salt and pepper. Scrape half of the pistachio paste into a small bowl and stir in the remaining olive oil.

Coat the lamb with half of the remaining pistachio paste. Wrap the bacon slices around the lamb, between the bones, leaving the bones exposed. Spread the remaining pistachio paste over the bacon and set the rack in a small roasting pan. Roast the rack for about 40 minutes, or until an instant-read thermometer inserted in the center of the meat registers 130° for medium-rare. Transfer the lamb to a cutting board and let rest for 5 minutes. Reserve the pan drippings.

Meanwhile, spoon 1 teaspoon of the rendered bacon fat from the roasting pan into a medium skillet and heat until shimmering. Add the scallions and cook over high heat until softened and browned in spots, about 4 minutes. Carve the lamb rack into four 2-chop servings and transfer them to plates along with the scallions. Drizzle the pistachio pesto all around and serve right away


bacon recipe courtesy of: Ferran Adria, Food & Wine

1976. PARMESAN and RICOTTA CHEESE PIZZA with PISTACHIOS, BACON and MICROGREENS

pizza dough
1/2 cup ricotta cheese
1/2 cup parmesan cheese, grated
2 tablespoons extra-virgin olive oil
1/2 teaspoon pepper, freshly ground
1/4 teaspoon sea salt
1/4 cup pistachios, chopped
4 strips applewood smoked bacon, sliced into 1-2″ strips
1/2 cup microgreens

Preheat the oven to 500 degrees F. Prepare the dough and sprinkle a small amount of corn meal on a pizza stone or baking pizza pan to prevent the pizza from sticking. In a bowl combine together the ricotta, parmesan, olive oil, sea salt and pepper, mix well then place the mixture atop of the prepared pizza dough. Then layer with the bacon and half of the pistachios. Bake the pizza for 14-18 minutes until the dough is browned and the bacon is crispy. Before serving garnish with the remaining pistachios and the microgreens.


bacon recipe courtesy of: Haley Desmet, What we LOVE most, HaleyBrooke2@msn.com, February 8, 2010

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

1707. RED GRAPE, BACON and PISTACHIO SALAD with SHALLOT SHERRY VINAIGRETTE

serves four to six


4 ounces thick-cut bacon, cut into 1/2-inch pieces
2 large shallots, minced
1 teaspoon Dijon mustard
2 teaspoons honey
1/4 cup sherry vinegar
1/4 teaspoon coarse salt
Freshly ground black pepper (about 5 or 6 grinds)
1/2 cup grapeseed oil
6 ounces baby arugula or mixed greens
2 cups red grapes
1/2 cup shelled, roasted salted pistachios
2 ounces microgreens

Render the bacon until crisp, 5 to 7 minutes, in a medium sauté pan over medium heat. Lift the bacon from the grease with a slotted spoon and set on a paper towel-lined plate. Add the shallots to the bacon grease in the pan and sauté 2 to 3 minutes to soften. Transfer the warm shallots to a small mixing bowl. Discard remaining grease. Whisk the shallots with the mustard, honey, vinegar, salt and pepper. Add the oil in a slow drizzle, whisking vigorously. Toss the crisp bacon pieces with the baby arugula, grapes and pistachios. Top with microgreens and then drizzle the vinaigrette over the salad.


bacon recipe courtesy of: Tara Mataraza Desmond, "Meat Lite," Serious Eats.com, June 23, 2009

1518. CHICKEN, BACON and PISTACHIO TERRINE

serves eight


9 oz. rindless streaky bacon
12 oz. chicken breast fillets, cut into pieces
9 oz. lean minced pork
1 onion, finely chopped
1 garlic clove, crushed
2 oz. shelled pistachio nuts
1 small egg, beaten
salt and pepper

Preheat oven to 180°C/fan 160°C/gas 4. Stretch bacon rashers with the back of a knife and use to line a 600ml/1 pint loaf tin, overlapping them slightly and leaving the edges overhanging on one side by about 10cm (4 inches). Put half the chicken into a food processor or blender and blend until finely chopped. Scrape into a bowl and stir in the remaining diced chicken, minced pork, onion, garlic, nuts, eggs, and plenty of seasoning. Spoon the mixture into the tin and fold over the overhanging strips of bacon.

Cover with a double thickness of foil. Put the terrine into a small roasting tin and pour in enough boiling water to come halfway up the side of the tin. Cook in the oven for 1½ hours. Remove the terrine from the roasting tin and leave to cool, then chill until firm.

Turn out and cut into chunky slices.


bacon recipe courtesy of: Michelle, Greedy Gourmet, November 5, 2007

1050. GRILLED NECTARINE and BUTTER LETTUCE SALAD with BACON and PISTACHIOS

makes 6 servings


1 nectarine, peeled and pitted
3 tablespoon extra-virgin olive oil
3 tablespoon sherry or champagne vinegar
2 tablespoon honey
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
2 nectarines, pitted
4 boneless skinless chicken breasts, flattened slightly
salt and pepper to taste
8 cup washed and torn butter lettuce, lightly packed
1/3 cup shelled pistachios
6 strips crisp, cooked bacon, crumbled
2 green onions, sliced

Combine all dressing ingredients in a blender or food processor and puree until smooth. Cover and chill until ready to serve. Cut each nectarine into 8 slices. Place on a well-oiled grill over medium-high heat and cook for a few minutes on each side to lightly brown. Season chicken with salt and pepper; place on grill and cook for about 5 minutes on each side or until cooked through. Let cool.* Place lettuce in a large salad bowl. Cut chicken into bite-size strips and add to bowl with pistachios, bacon, green onions and dressing; toss well. Add grilled nectarines and toss again lightly.


courtesy of: California Tree Fruit Agreement, 975 I Street, P.O. Box 968, Reedley, California 93654-0968, (559) 638-8260

1046. PORK and BACON TERRINE with LEEKS and ASPARAGUS

serves 6


vegetable oil
8oz streaky bacon
2lb pork mince or good quality pork sausages
10 sage leaves, chopped
small bunch parsley, chopped
3oz pistachio nuts, peeled
seasoning
1 egg, if needed
3 medium sized leeks, cut into quarters along their length and blanched
6 asparagus spears, blanched

Preheat the oven to 350F. Brush your loaf tin or terrine with oil and line with streaky bacon, leaving about 2 inches hanging over the sides of the tin. Tip the mince into a bowl. If you are using sausages, squeeze the meat from its casings. Add the sage, parsley and pistachio nuts and mix well. Add plenty of seasoning. If you are using pork mince, you may need to add an egg, as this will help to hold the mixture together. Layer the mixture with the leeks and asparagus, finishing with a layer of mince. Press down really well. Fold over the bacon and cover with tin foil. Place in a bain marie and cook for 50-60 minutes. When it is done, the mixture will have shrunk slightly from the sides. Press and place in the fridge to go cold. Turn out of the tin and serve cut into slices.


courtesy of: James Martin, Housecall, BBC-UK Food

833. BIBB SALAD with PISTACHIOS, CHEVRE and BACON and POMEGRANATE VINAIGRETTE

yields 4 servings


2 heads Bibb lettuce, leaves separated, rinsed well and blotted dry
1 cup pomegranate vinaigrette (recipe follows)
¼ cup, crisp cooked bacon, crumbled
¼ cup pistachios, toasted
4 tablespoons Chevre or other mild goat cheese, crumbled
2 teaspoons cracked black pepper
2 tablespoons fresh pomegranate seeds

Toss lettuce with enough vinaigrette to coat leaves. Assemble on plate to resemble a head of lettuce and sprinkle with bacon, chevre, pistachios and pepper. Top with pomegranate seeds.


Pomegranate Vinaigrette

yields 1 cup

1 tablespoon shallots, minced
2 tablespoons pomegranate molasses
2 tablespoons pomegranate juice
1 tablespoon honey
¼ cup red wine vinegar
¾ cup canola oil
Kosher salt, to taste
white pepper, to taste

Combine first 5 ingredients in bowl and whisk to blend, drizzling in oil until vinaigrette emulsifies and turns slightly creamy and thick. Season to taste with salt and pepper.


courtesy of: Paul Constantine, Café Caprice, Austin, Texas, 900 W 10th Street, Austin, Texas 78703-4928, (512) 477-5576

824. BACON-WRAPPED CHICKEN LEGS stuffed with PORK and PISTACHIO served with PEA and BROAD BEAN RISOTTO

makes 6 servings


6 boned-out chicken legs or thighs
sea salt and pepper
approximately 24 rashers, rindless streaky bacon
3 tablespoons olive oil
1 tablespoon sherry vinegar
2 tablespoons Marsala
ladleful of brown chicken stock

Stuffing
350 grams good-quality pork sausage meat
handful of skinned pistachio nuts, roughly chopped
1 egg yolk
4 thyme sprigs, leaves stripped and chopped
handful flat parsley, chopped

Risotto
400 grams risotto rice (such as arborio or carnaroli)
1 liter brown chicken (or vegetable) stock
150 grams shelled broad beans
150 grams peas (or petits pois), thawed if frozen
50 grams freshly grated Parmesan, plus extra shavings to serve
25 grams butter, cut into cubes
handful fresh chives(optional), chopped

sea salt and freshly ground black pepper

To make the stuffing, mix the sausage meat with the pistachio nuts, egg yolk, thyme and parsley. Season well with salt and pepper.

Open out the chicken legs or thighs, season with pepper and divide the stuffing between them. Roll up to enclose. Lay about four bacon rashers on a board, overlapping them slightly. Put one stuffed chicken portion on top and wrap the bacon around to cover completely. Repeat with the rest of the chicken.

Cut six very large pieces of foil. Wrap each chicken parcel tightly in foil, twisting the ends to seal. Roll back and forth to even the shape. Poach the chicken parcels, two or three at a time, in a large pan of boiling water for 25-30 minutes, until the chicken is cooked. Allow to cool in the foil, then refrigerate for 30 minutes (this helps the bacon to ‘set’ around the chicken). Remove the foil and pat dry to remove any excess moisture.

To make the risotto, wash the rice in cold water and strain off. Put into a pan with 500ml of chicken stock, 500ml water and a generous pinch of salt. Bring the liquid to a simmer and blanch the rice for 7 minutes. Drain well and spread out on a lightly oiled tray to cool down.

Heat the olive oil in a large frying pan and carefully sauté the chicken parcels until the bacon is brown and crisp on all sides. Transfer to a warm platter and rest in a warm place.

Deglaze the pan with the sherry vinegar, then add the Marsala and stock. Let bubble to reduce by half, then skim off excess fat and check the seasoning.

To finish the risotto, place the blanched rice in a shallow pan and pour in just enough chicken stock to cover. Bring to the boil quickly and cook until nearly all of the stock has evaporated. Taste the risotto to see if is al dente, adding a little more stock if it needs a bit more cooking. Add the broad beans, peas, Parmesan and a few knobs of butter. Cook for a further few minutes until the beans are tender. Season to taste. Finally add the fresh chives if desired.

Cut the chicken into thick slices and arrange over the risotto. Pour over the Marsala mix and serve immediately.


courtesy of: Gordon Ramsay's Sunday Lunch: And Other Recipes from the "F Word" by Gordon Ramsay (author) and Jill Mead (photographer). Quadrille Publishing, 2006

677. SMOKY BEEF and BACON MEATLOAF with PRUNE KETCHUP

serves 8 to 10


1 tablespoon celery seeds
1 tablespoon fennel seeds
1 tablespoon black peppercorns
1 star anise pod, broken
2 tablespoons vegetable oil
1/4 cup minced onion
1/4 cup minced fennel bulb
1 small celery rib, minced
1 garlic clove, minced
2 tablespoons sweet Pimentón de la Vera (smoked Spanish paprika)
1 pound sliced bacon, coarsely chopped
3 pounds ground beef chuck
3 large eggs, beaten
1/4 cup pure maple syrup
1 cup fresh pumpernickel bread crumbs
1/2 cup shelled unsalted pistachios
1 tablespoon plus 1 teaspoon kosher salt or smoked sea salt
Prune Ketchup, for serving (recipe below)

Preheat the oven to 350°. In a spice grinder, combine the celery seeds, fennel seeds, peppercorns and star anise and grind to a powder.

In a large skillet, heat the oil. Add the onion, minced fennel, celery, garlic, Pimentón and the ground spices and cook over low heat, stirring occasionally, until the vegetables soften, about 8 minutes. Let cool to room temperature.

In a food processor, pulse the bacon until finely ground. In a large bowl, mix the bacon with the ground beef. Mix in the eggs and maple syrup followed by the vegetable mixture, bread crumbs, pistachios and salt.

Pat the meat mixture into two 9-by-4-inch loaves and set them on opposite sides of a large rimmed baking sheet. Bake for about 1 hour, or until an instant-read thermometer inserted in the center of each loaf registers 160°. Let rest for 10 minutes. Cut the meat loaf into thick slices and serve with the Prune Ketchup.

MAKE AHEAD: The baked meat loaf can be refrigerated for up to 3 days.


for PRUNE KETCHUP

makes 1 1/3 cups


1 cup pitted prunes
1 cup water
1/4 cup unsulfured molasses
1/4 cup sherry vinegar
2 tablespoons sugar
1 star anise pod
Salt and freshly ground pepper

In a medium saucepan, combine all of the ingredients and bring to a boil. Simmer over moderate heat until prunes are very soft, about 20 minutes. Discard the star anise pod. Puree the ketchup in a food processor. Transfer to a bowl and season with salt and pepper.


MAKE AHEAD: The prune ketchup can be refrigerated for up to 1 week.


courtesy of: Grant Achatz, "Comfort Food From a Rebel Chef," Food & Wine, December 2006

515. TERRINE of VENISON, PORK, and BACON with JUNIPER and PISTACHIO NUTS

Serves 10-12


1 lb minced venison
1 lb ready-minced pork
8 oz rindless smoked streaky bacon, cut into 1/8” strips
30 juniper berries, coarsely crushed
1 dstsp mixed peppercorns, coarsely crushed
4 oz ready-shelled pistachio nuts, cut in half
¼ tsp powdered mace
1 tsp chopped fresh thyme
2 tsp salt
6 fl oz dry white wine
1 fl oz brandy

2lb loaf tin (7 ½” x 4 ¾” x 3 ½” deep) or 3 pint terrine

Pre-heat oven to 150oc (300of, Gas 2)

Place venison, pork, bacon, juniper berries, peppercorns, pistachio nuts thyme, mace, salt, wine and brandy in a bowl. Thoroughly combine using fork or hands. Cover bowl with a cloth and leave to marinate for 2 hours.

Pack the mixture into the loaf tine or terrine, cover the surface with a double thickness of foil. Place in a roasting tin, on the middle shelf of the oven. Pour in about 1” boiling water and cook for 1 ¾ hours.

Remove from oven and leave (with foil on) for 30 minutes.

Place 2 x 1 lb weights on top (or something equivalent ie tins of tomatoes).

When terrine cold place in fridge (keep weights on) and leave overnight.

Remove from fridge an hour before serving. Serve with toast.


courtesy of: Cornbury Park Estate, Charlbury Oxfordshire, England

401. BACON and EGG SOUP

1 lb. good bacon
1/2 cup chopped shallots
3/4 cup frozen spinach or collard greens
1/2 cup water
2-4 eggs
3 cans Campbell's chicken broth
1/3 cup shelled chopped pistachios
3/4 cup fresh cilantro, loosely chopped
3/4 cup grated muenster cheese
several tablespoons heavy cream, to taste
black pepper, sage, mace
2 tablespoons dry sherry
1 packet unflavored gelatin (optional)

Chop the bacon and the shallots both small and fry them together in a pan until the bacon is crisped. Set them aside. Drain off all the grease except a little, and use that and the water to cook the collards until they soften. Turn off the fire and let your pan cool while you beat two or three or four eggs. If you only use two eggs, first sprinkle a packet of unflavored gelatin into your chicken stock. Beat the chicken stock into the eggs. Pour this into the pan with the collards and heat, stirring constantly, until the soup thickens. This will be sudden, so keep your fire moderate and watch closely. While you're stirring, throw in the pistachios and cilantro, and season to taste with black pepper, a good pinch of rubbed sage, and a little mace. When the soup has thickened, turn off the fire and keep stirring. Add the crisp bacon and onions, and a little later the cheese, stirring the whiles until the cheese melts. Temper it up with sherry and cream and serve it forth.

NOTE: You can also make this soup with leftover baked ham, and use the juices from the ham's baking if you're not on a low-salt diet. A very nice addition is queso de freir, also known as queso para freir, queso fresco, queso blanco fresco, and panela. It's a crumbly white Hispanic cheese that doesn't melt when you cook it. If you take a slice and fry it in a little oil, browning it on both sides, it's like an entire slice of the little crispy bits you get around the edges of a grilled cheese sandwich. Take several of these browned cheese slices and use your scissors to cut them up into strips. At the last minute, throw them into the soup in place of the grated cheese.


courtesy of: Teresa Nielson Hayden