3685. SARDINE and BACON SPAGHETTI

serves two


1/2 lb thin spaghetti
2 strips of bacon, chopped
1 small onion, chopped (about 1/2 cup)
2 garlic cloves, grated
1 Roma tomato, chopped
1 can of sardines in oil, bones removed and chopped
1 lime, zested and juiced
1/2 cup white wine
salt & pepper to taste
Olive oil

Cook spaghetti until al dente. Drain, toss in olive oil and set aside. Cook bacon until crisp and the fat is rendered. Scoop onto a paper towel with a slotted spoon to drain any fat and clean out the pan. Place the pan back on the heat with a drizzle of olive oil and add the onion. Cook the onion until it starts to caramelize. Then, add the garlic and tomatoes. Add the sardines, wine and lemon juice. Adjust the heat to low and simmer until the wine is slightly reduced and the sauce is thick. This is where you want to taste the sauce to see if it needs any salt or pepper. Add the spaghetti and lime zest, toss everything together, and turn off the heat. Serve with crumbled bacon.


bacon recipe source: Jamily, Chef by Invitation, August 28, 2012

3429. PASTA with BACON and SARDINE CREAM SAUCE

yields four servings


1 pound dried long, thin pasta, such as spaghettini, spaghetti, or linguine
1/4 cup extra virgin olive oil
3 garlic cloves, minced
1/4 cup unseasoned bread crumbs
2 tablespoons finely chopped flat-leaf parsley
Finely grated zest and juice of 1/2 lemon
Kosher salt and freshly ground black pepper
2 slices bacon (about 1 ounce), finely chopped, or 1 additional tablespoon of extra virgin olive oil
1 small white or yellow onion, finely chopped
1 (6.5-ounce) can skinless and boneless sardines packed in olive oil, drained well, or 8 fresh sardine
fillets
2 tablespoons capers, minced
1/2 cup dry white wine or dry white vermouth
1/2 cup heavy cream
1 or 2 tablespoons unsalted butter or additional extra virgin olive oil

In a large pot of heavily salted water, cook the pasta until al dente, about 8 minutes.

While the pasta is cooking, prepare the sauce. In a large frying pan, heat 2 tablespoons of the olive oil over medium-high heat. Add about one third of the garlic and cook for a minute or two, until soft.

Add the bread crumbs, stir to coat with the oil, and cook until the crumbs are lightly toasted. Be careful not to let them burn. Stir in 1 1/2 tablespoons of the chopped parsley and the lemon zest.

Season with salt and pepper. Transfer to a small bowl and set aside.

Return the pan to the heat and add the remaining 2 tablespoons oil and the bacon. Cook until the fat has rendered from the meat, about 2 minutes. Add the onion and cook until translucent, about 5 minutes. Add the remaining garlic and cook for another minute. Add the sardines and capers and cook, mashing the sardines with a spoon, for another 2 minutes. Pour in the wine and lemon juice and bring to a simmer.

Add the heavy cream to the pan and return to a simmer. Drain the cooked pasta and transfer it to the frying pan along with the butter and the remaining 1/2 tablespoon parsley. Toss to coat the noodles with the sauce. Simmer for a minute or two, until the sauce thickens and adheres to the pasta. Adjust the seasoning with salt and pepper. Transfer to serving bowls and sprinkle with the toasted bread crumb mixture.


bacon recipe source: Mitchell Davis, Executive Vice President, the James Beard Foundation; author of Kitchen Sense (Clarkson Potter, 2006), host of Taste Matters on Heritage Radio Network

2999. BACON and SARDINE PENNE

serves two


1 can (3.75 oz) sardines in oil, drained and flaked
4 oz dry whole grain penne
1 tablespoon olive oil
2 slices center cut bacon
1/2 cup sliced orange bell pepper
1/4 yellow onion, thinly sliced
3/4 cup grape tomatoes
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt
pinch cayenne pepper

Prepare penne according to directions. In a large skillet over medium-high heat, cook bacon in olive oil until cooked through, about 6 minutes. Remove bacon, leaving oil in pan. Chop bacon and set aside. Sauté the bell pepper, onion, and tomatoes in the oiled pan until tender, about 5 minutes. Sprinkle with pepper, salt, and cayenne. Remove from heat and add sardines, bacon, and pasta, tossing gently to mix all ingredients.


bacon recipe courtesy of: Bumble Bee Foods, LLC, PO Box 85362, San Diego, CA 92186

2831. SARDINE, HAM, and BACON SANDWICH

12 sardines1 cup (16 tablespoons) cooked ham, chopped
2 tablespoons chopped sweet pickles
1 teaspoon prepared mustard
1 teaspoon ketchup
1 teaspoon lemon juice
12 slices of bread
2 tablespoons lettuce, shredded
1 tablespoon mayonnaise
12 slices of bacon, broiled

Remove skin and bones from sardines; chop with ham and pickles. Add mustard, ketchup, and lemon juice; mix well. Spread on 6 slices buttered bread. Sprinkle with lettuce; dot with mayonnaise. Arrange 2 slices bacon on each sandwich; top with another slice buttered bread.


bacon recipe courtesy of: ifood.tv

2377. SARDINE, SUN-DRIED TOMATO and BACON CLUB SANDWICH

makes four sandwiches


14 sun-dried tomato slices packed in oil, drained and finely chopped
1/2 cup packed fresh Italian parsley leaves, finely chopped
6 tablespoons unsalted butter (3/4 stick), at room temperature
6 dashes Tabasco Sauce
Kosher salt
freshly ground black pepper
12 slices thin white sandwich bread, toasted
8 slices cooked bacon
2 cups arugula (about 1 1/2 ounces), washed and dried
2 (4-ounce) cans sardines packed in olive oil, drained

Combine the sun-dried tomatoes, parsley, butter, and Tabasco in a medium bowl and mix into a uniform paste. Taste and season with salt and pepper as needed.

Place 8 slices of the toasted bread on a work surface. Spread an even amount of the tomato butter on each slice, using it all up. Set the remaining 4 unbuttered bread slices aside.

Place 2 pieces of bacon each on the buttered sides of 4 of the bread slices. Top the bacon with 1/4 cup of the arugula per sandwich. Top the arugula with a slice of the unbuttered bread. Place a quarter of the sardines on top of each unbuttered piece of bread and season with pepper. Top the sardines with another 1/4 cup of the arugula per sandwich, and finish with a slice of buttered bread, buttered-side down. Slice each sandwich in half and serve.


bacon recipe courtesy of: Sarah Karnasiewicz, CHOW.com, 235 Second Street, First Floor, San Francisco, California 94105

2265. SARDINES PUTTANESCA with BACON

serves eight


400 grams spaghetti, cooked
1 head garlic, chopped
1 medium onion, chopped
50 grams bacon, sliced into strips
1 bottle (250 grams) sardines in olive oil, drained (reserve oil)
1 can (400 grams) button mushrooms, sliced
500 grams Italian-style spaghetti sauce
1/3 cup water
26 grams (2 tablespoons) capers
75 grams (1/2 cup) black pitted olives, sliced
salt and pepper to taste
2 tablespoons snipped parsley

Sauté garlic, onion, and bacon in sardine oil. Cook while stirring until bacon is brown. Add sardines, mushrooms, spaghetti sauce, water, capers, olives, salt and pepper. Simmer for 5 minutes. Add parsley. Pour over or mix with cooked spaghetti. Top with sardines, as desired.


bacon recipe courtesy of: Del Monte Kitchenomics, for Yummy Magazine online (SUMMIT DIGITAL, 6th Floor Robinsons Cybergate Tower 3, Robinsons Pioneer Complex, Pioneer Street, Mandaluyong City 1550, Philippines), October 27, 2010

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

1821. SARDINE BLT with HERBS and LEMON

serves four


Parsley Chive Mayo
1/2 cup mayonnaise
3 tablespoons chopped flat-leaf parsley
2 tablespoons chopped chives
finely shredded zest of 1 lemon
2 teaspoons fresh lemon juice

Sandwiches
8 slices bacon
8 sardines (1 1/3 lbs. total), cleaned and filleted
4 crusty rolls, split and toasted in oven
about 2 cups lightly packed arugula
8 tomato slices

Preheat oven to 450°. Mix mayo ingredients in a small bowl; chill. Cook bacon until crisp in a 12-in. frying pan, transfer to paper towels, and reserve fat in pan.

Cook sardines skin side down in fat (in 2 batches if needed) over medium-high heat until opaque, tipping pan often and spooning fat over fish. Drain fish on paper towels.

Spread rolls with parsley chive mayo. Layer arugula, tomatoes, bacon, and sardines in rolls and cut in half.


bacon recipe courtesy of: Sunset, September 2009

1590. SARDINE BLTs with PARSLEY CHIVE MAYO

serves four


PARSLEY CHIVE MAYO
1/2 cup mayonnaise
3 tablespoons chopped flat-leaf parsley
2 tablespoons chopped chives
finely shredded zest of 1 lemon
2 teaspoons fresh lemon juice

SANDWICHES
8 slices bacon
8 sardines (1 1/3 lbs. total), cleaned and filleted
4 crusty rolls, split and toasted in oven
about 2 cups lightly packed arugula
8 tomato slices

Preheat oven to 450°. Mix mayo ingredients in a small bowl; chill. Cook bacon until crisp in a 12-in. frying pan, transfer to paper towels, and reserve fat in pan. Cook sardines skin side down in fat (in 2 batches if needed) over medium-high heat until opaque, tipping pan often and spooning fat over fish. Drain fish on paper towels. Spread rolls with parsley chive mayo. Layer arugula, tomatoes, bacon, and sardines in rolls and cut in half.


bacon recipe courtesy of: Sunset Magazine, September 2009

1470. MARINATED SARDINES with CHICKPEAS and BACON

serves six


18 small sardines, cleaned
8 mint leaves, to garnish

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

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

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

For the vinaigrette
100ml extra virgin olive oil
15 grams walnuts, chopped
1 orange, juiced
15ml 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," UKTV Food

1320. FRIED SARDINES with BACON and SHISO

yields four first-course servings


3 large eggs, lightly beaten
1/4 cup plus 1 tablespoon all-purpose flour, plus more for dredging
1/4 cup plus 1 tablespoon arrowroot or rice flour
2/3 cup water
1 teaspoon sansho (Japanese pepper) or freshly ground white pepper
salt and freshly ground white pepper
6 fresh sardines ( 1/2 pound each), filleted, or four 6-ounce mackerel fillets, cut into 4-by-2-inch strips
6 slices of bacon, halved crosswise
6 shiso leaves, halved lengthwise, or 12 basil leaves
3 tablespoons fresh lemon juice
1 teaspoon finely grated lemon zest
1/4 cup grapeseed oil or vegetable oil, plus more for frying
2 medium Granny Smith apples, peeled and cut into matchsticks
4 Belgian endives, cored and cut into long thin strips

In a bowl, beat the eggs with the all-purpose flour and arrowroot. Mix in the water just until blended; do not overmix. Let stand for 30 minutes. In a small bowl, combine the sansho with 1 teaspoon of salt and 1/4 teaspoon of white pepper.

Set the sardine fillets, skin side down, on a work surface and season with salt and white pepper. Top each fillet with a half slice of bacon and a shiso leaf half. Roll up the fillets, starting at the wider end; secure each roll with a toothpick.

In a large bowl, combine the lemon juice and zest with 1/4 cup of the grapeseed oil. Season with salt and white pepper. Add the apples, toss to coat and refrigerate for up to 1 hour.

Preheat the oven to 300°. In a medium saucepan, heat 2 inches of grapeseed oil to 350° or until a bread cube turns golden in 1 minute. Dredge each sardine roll in flour and shake off the excess. Dip 4 of the rolls in the batter and fry until golden brown and crisp all over, about 4 minutes. Transfer to a rack set over a large baking sheet to drain. Keep warm in the oven while you dredge and fry the remaining rolls.

Add the endives to the apple salad and toss well. Arrange the salad on 4 plates and set 3 sardine rolls beside each salad. Dust with the sansho mixture and serve.


courtesy of: Tetsuya Wakuda, "The Art of Fusion," Food & Wine, September 1998

1180. BAKED, SMOKED BACON-WRAPPED SARDINES with GOOSEBERRY and GREEN PEPPERCORN RELISH

serves four starter portions


1 onion, finely sliced
100 ml white wine vinegar
150 grams caster sugar
1 tablespoon green peppercorns
600 grams gooseberries, top and tailed
8 sardines (head off, scaled, gutted)
8 rashers smoked streaky bacon
Optional: 1 tablespoon chopped herbs

To make the relish, place onion, green peppercorns, vinegar and sugar in a saucepan, bring to the boil and simmer for 15 minutes. Add gooseberries and cook for about half an hour or until nearly all the liquid has evaporated.

Wrap the sardines in rashers of bacon, place on an oiled baking tray, sprinkle with a few chopped herbs, bake in a very hot oven for 10 minutes or until the bacon is crisp.

Serve two sardines each with the warm relish.


courtesy of: James Mackenzie, chef-proprietor, Pipe & Glass Inn, West End, South Dalton, Beverley, East Yorkshire, HU17 7PN, Tel: 01430 810246