786. CHICKEN BACON RANCH WRAPS

3 cups coarsely shredded deli rotisserie chicken (from 2-2 1/2 lb chicken)
1 cup shredded Monterey Jack cheese (4 oz)
8 slices cooked bacon, chopped (about 1/2 cup)
1/4 cup chopped green onions (4 medium)
1 cup ranch dressing
8 (8-inch) flour tortillas
4 cups shredded romaine lettuce

In large bowl, gently mix all ingredients except tortillas and lettuce. Cover; refrigerate up to 3 days. To make one wrap, spread a generous 1/3 cup chicken mixture on tortilla. Top with 1/2 cup shredded lettuce; roll up. Note: Warm the tortillas slightly in the microwave so they are more pliable. The filling can also be heated in the microwave (heat individual portions on High for 30-45 seconds) to make a hot sandwich.


courtesy of: Amy Allen Clark, Granger, Indiana / MomAdvice: The Community of Tips, Advice and Articles for Moms

785. LINGUINE with BROCCOLI RABE, BACON and CORN

yields 4 servings


1 pound linguine
4 slices bacon, diced
1 clove garlic, finely diced
1 bunch broccoli rabe, ends trimmed and stalks cut into 1-inch pieces
1 14.5-ounce can low-sodium chicken broth
1 cup corn kernels, fresh (from 2 ears) or frozen
2 tablespoons unsalted butter (optional)
1 1/2 teaspoons kosher salt
1/4 teaspoon black pepper
1/2 cup (2 ounces) grated Parmesan

Cook the linguine according to the package directions.

Meanwhile, in a large saucepan, over medium heat, fry the bacon until crisp, about 4 minutes. Transfer to a paper towel. Spoon off all but 1 tablespoon of the drippings from the pan, reserving the rest.

Return pan to medium heat, add the garlic and broccoli rabe, and toss. Add the broth and bring to a boil. Reduce heat and simmer until the broccoli rabe is tender, about 3 minutes. Stir in the corn, either the reserved bacon drippings or the butter, the salt, and pepper. Add the drained linguine and toss. Heat until warmed through, about 3 minutes. Remove from heat. Sprinkle with the Parmesan and reserved bacon and toss.


courtesy of: Sara Quessenberry, Real Simple, October 2006

784. QUAIL and BACON STEW with WALNUTS

6 thick slices of fatty bacon, chopped
3 cloves of garlic, chopped
4 quail
1/2 lb. mushrooms (any kind), chopped
1 cup walnuts or hazelnuts, chopped
1 1/2 cups (10 oz) English ale
3/4 cup water
3 bay leaves
salt and pepper to taste
4 slices coarse brown bread.

Fry the bacon and garlic on its own fat in a large pot. Add quail and brown on all sides. Add mushrooms and nuts, cook for a couple of minutes. Add ale, water and bay leaves. Add salt and pepper to taste. Bring to a boil, decrease the temperature and simmer covered for 2 to 2 1/2 hours until the birds are fully cooked and the meat is falling of the bones.

Place the birds on the bread slices, cover with the rest of the stew. Serve.


courtesy of: The British Museum Cookbook by Michelle Berriedale-Johnson. British Museum Publications, 1987

783. AMUSE BOUCHE of SUMMER SALAD SOUP with BACON BATONS

quantities for six, dependent upon serving size

onion, finely chopped
butter
Little Gem lettuce hearts, coarsely chopped
a bunch of watercress, finely chopped
1/2 pint of milk
bacon, one rasher per person
olive oil

Fry a finely chopped onion in butter till transparent. Add two Little Gem lettuce hearts. Fry till softened. Add a bunch of watercress; fry until wilted. Pour in half a pint of milk. cook for a few minutes on a low heat. Blend mixture until fairly smooth. Allow to cool. Chill. Fry dry cured bacon in olive oil. Dry on paper towel and cut into batons.


courtesy of: Mike Reed, Fellwalker, a free database of the British hills & mountains, including the Lake District, Pennines, Snowdonia and the Scottish Highlands

782. CATALAN SOUP with BACON, BUTIFARRA and MEATBALLS

serves 6 people


500 grams veal
1/4 chicken
1 capon
chicken innards
200 grams pig cheek and ear, and 1/2 pig's trotter
ham bone
100 grams bacon
1 knuckle bone
1 knee bone
150 grams white "butifarra" (Catalan sausage)
150 grams black "butifarra" (Catalan black pudding)
250 grams soaked chickpeas
250 grams potatoes
1 green leaf cabbage
1 turnip, 1 carrot, 1 parsnip
1 leek and celery

For the meatballs
150 grams minced pork
150 grams minced veal
100 grams minced bacon
1 egg, breadcrumbs soaked in milk
1 clove of garlic, parsley, salt, ground cinnamon
1 soup spoon of flour

For the soup
300 grams large noodles

Clean, singe the hair, and wash the pork ear, cheek and trotter, and the chicken.

Put 4 litres of water in a saucepan, and add the meat and bones. Bring to the boil and skim the stock well. Then add the chickpeas, pre-soaked in lukewarm water for 12 hours, and bring back to the boil.

Add the carrot, turnip, parsnip, celery and leek and skim the surface again. Boil for approximately 1 hour and 30 minutes, until the meat is tender. Add the cabbage, chopped potatoes, the ready-prepared meatball and the butifarra. Leave to boil for a further half-hour. Add salt to taste.

When cooked, strain the stock.

To prepare the soup, bring the strained stock back to the boil and add the noodles. Cook for a further 12 to 15 minutes.

Serve the soup very hot, with the vegetables on a separate plate, with the meat, cut into pieces and with the bones removed.

Preparation of the meatball: Put the minced veal, pork and bacon in an earthenware bowl. Add the egg, parsley, chopped garlic and breadcrumbs previously soaked in milk. Add salt and pepper to taste, and ground cinnamon.


courtesy of: Nadal 2006, Barcelona City Council

781. PAN-FRIED TURBOT with MUSHROOM, BACON and RED WINE SAUCE

serves 1


For the pan-fried turbot
1 turbot fillet, skin removed
1 tablespoon plain flour
1 tablespoon olive oil

For the mushroom, bacon and red wine sauce
1 tablespoon olive oil
1 oz. butter
¼ onion, finely chopped
2 rashers streaky bacon, chopped
3½ oz. mushrooms, sliced
3½ fluid oz. red wine
2 fluid oz. hot fish stock
salt and freshly ground black pepper

For the pan-fried turbot, dredge the turbot fillet in the flour and shake off any excess. Heat the olive oil in a frying pan and fry the turbot for 1-2 minutes on each side, or until completely cooked through. Meanwhile, for the sauce, heat the olive oil and butter in a pan, add the onion and bacon and gently fry for 4-5 minutes, or until the onion is softened and the bacon is lightly browned. Add the mushrooms and cook for 1-2 minutes. Add the red wine and fish stock, turn up the heat and simmer until the liquid has reduced by half. Season, to taste, with salt and freshly ground black pepper. To serve, place the turbot onto a serving plate and pour over the sauce.


courtesy of: Brian Turner, Ready Steady Cook, BBC Food

780. BACON and BLACK TRUFFLE MACARONI and CHEESE

3 tablespoons kosher salt
8 ounces penne rigate pasta, dry
1 tablespoon black truffle oil
2 tablespoons shallots, minced
3 ounces applewood smoked bacon, minced
1 tablespoon garlic, minced
2 tablespoons olive oil
2 tablespoons all purpose flour
1 1/2 cups heavy cream
1 tablespoon minced basil
1/4 teaspoon minced thyme
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
3 cups white extra sharp cheddar cheese, shredded
1/2 cup pecan quarters
1 cup white smoked extra sharp cheddar cheese, shredded

Preheat oven to 350 degrees F. Bring 1 gallon of water to a rapid boil with the kosher salt in an 8-quart pot. Drop pasta into the water and stir. Boil for 5-6 minutes total. Pasta should be slightly undercooked at this point. Drain off all water through a colander, let sit for one minute and then toss in a bowl with black truffle oil. Reserve.

Combine the shallots, bacon, garlic and olive oil in a 4-quart pot and cook slowly for 10 minutes using low heat. Add in the flour, raise heat to medium and cook 2 minutes, stirring constantly. Temper in the heavy cream and bring to a boil. Simmer for 10 minutes on low.

Add in the herbs and seasonings. Stir in 3 cups of vintage white extra sharp cheddar cheese until smooth. Add in the truffle scented pasta and stir until evenly combined. Divide into individual shallow baking dishes (welsh rarebits) and top with the pecans and the shredded vintage white smoked extra sharp cheddar cheese.

Bake for 10-15 minutes until bubbly and slightly browned on top.


courtesy of: Brenden Mesch, Dallas, Texas / 2005 Tillamook Macaroni and Cheese Contest, regional winner

779. MUSTARD GREENS with CHIPOTLE and BACON

makes 10 servings


2 3/4 pounds curly mustard greens (2 to 3 bunches), stems and coarse ribs discarded
4 bacon slices, cut crosswise into 1/2-inch pieces
3 tablespoons olive oil
1 teaspoon minced canned chipotle chiles in adobo
1/2 teaspoon salt

Coarsely chop greens, then cook in 2 batches in a 6- to 8-quart pot of boiling salted water, uncovered, stirring occasionally, until wilted and tender, about 5 minutes. Transfer with a slotted spoon to a large bowl of cold water to stop cooking. Drain greens in a colander, pressing gently to release excess moisture.

Cook bacon in a 12-inch heavy skillet over moderate heat, stirring, until crisp, 4 to 5 minutes. Transfer with a slotted spoon to paper towels to drain, reserving fat in skillet. Add oil, chipotle, greens, and salt to fat and cook, stirring occasionally, until heated through, 2 to 3 minutes. Transfer to a serving dish and sprinkle with bacon.

NOTE: Greens can be boiled 1 day ahead and chilled in a sealed plastic bag.


courtesy of: Gourmet, April 2007

778. ANGEL HAIR PASTA with BALSAMIC CHICKEN, BACON and DICED TOMATOES

1/2 pound of angel hair pasta, or any other pasta of your choice
1 chicken breast, diced
6 strips of bacon, diced
1 28-oz can of diced tomatoes
3-4 cloves of garlic, minced or left whole
balsamic vinegar to taste
parmesan cheese to taste

Boil angel hair pasta and set aside in colander.

In a large pan, saute bacon until browned or crispy, depending on preference. Drain bacon fat if you must. Add garlic and chicken and as many dashes of balsamic vinegar as you'd like. Saute until chicken is fully cooked and balsamic vinegar has turned into a bit of a glaze. Add can of tomatoes and mix sauce thoroughly.

Add cooked pasta and parmesan cheese and toss until all ingredients are combined.

Plate and serve with a mixed green salad that would go well with balsamic vinegar.


courtesy of: Wandering Chopsticks

777. ROAST CHICKEN with CANNELLINI BEAN, CHIVE and BACON SALAD

serves 4


1½kg oven-ready free-range, corn-fed chicken
2 lemons
Salt and freshly ground black pepper
Pinch of cayenne pepper
2 tablespoons extra-virgin olive oil
200 grams smoked back bacon, cut into lardons
2 cloves of garlic, finely chopped
2 410 gram tins of cannellini beans, drained and rinsed
2 bunches of chives
2 cos lettuce hearts
2 bunches of watercress, trimmed

Preheat the oven to 375F. Place the chicken on a flame-proof roasting tray. Rub it all over with the juice of half a lemon. Tuck the semi-squeezed lemon half inside the chicken’s cavity. Season the bird with the salt, pepper and cayenne pepper, then rub with the olive oil.

Roast the chicken in the middle of the oven for 30 minutes, then turn it over, so it is lying on its breast. Roast for a further hour. Pierce the thickest part of the thigh with a skewer: it is cooked when the juices run clear. Transfer the cooked chicken to a serving dish and leave to rest in a warm place.

Place the roasting tray over a medium-high heat and briskly fry the bacon in the chicken fat for 5 minutes, or until the bacon is cooked. Add the garlic, fry for 2 minutes more, then add the beans. Once they are hot, remove from the heat, mix in the chives and season to taste with the juice of half a lemon, salt and pepper.

Rip the cos lettuce hearts into easy-to-eat chunks and place in a large bowl with the watercress sprigs. Add the hot beans. Toss thoroughly and divide between four plates. Top with chunks of roast chicken. Serve with extra lemon quarters.


courtesy of: Times Online, UK, June 24, 2007

776. PASTA with BACON, BROCCOLI and ANCHOVIES

8 oz cubed bacon
6-8 anchovy fillets
1 cup of broccoli florets
2-3 cups of pasta shells
1/2 cup olive oil, plus more for serving
2 cloves fresh garlic
1-2 teaspoons fresh ground black pepper
1 tablespoon chopped italian parsley

Fill a large pan with water, add salt and bring to boil. Heat olive oil in a skillet, when hot add bacon, garlic and anchovy fillets. use a wooden spoon to mash the anchovies into a paste. Add pepper and broccoli to skillet. Add pasta shells to boiling water. Chop parsley. Drain pasta, toss shells into skillet. Serve in bowls, garnish with parsley, parmesan and extra pepper.


courtesy of: Mannix and The LoveBite

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

774. TORTELLINI with BACON, TOMATO, CHILI and BABY SPINACH

serves 4


2 teaspoons olive oil
4 rindless short-cut bacon rashers, thinly sliced
1 garlic clove, crushed
1/2 teaspoon dried chili flakes
700ml bottle tomato passata* (sieved tomatoes)
500 grams fresh or frozen beef tortellini
150 grams baby spinach leaves
Shaved parmesan and basil leaves, to serve

Heat the oil in a large frypan over high heat. Add the bacon and cook for 3 minutes or until crisp. Reduce heat to medium, add the garlic and chilli, and cook, stirring, for 30 seconds. Add the passata and bring to a simmer. Simmer for 5 minutes.

Meanwhile, cook the tortellini in a large saucepan of boiling salted water according to packet directions, then drain. Return the tortellini to the saucepan, add the sauce and spinach, then toss to coat.
Divide among serving bowls and serve immediately topped with parmesan and basil.


courtesy of: Kate Tait, delicious., July 2006, page 143

773. BRAISED OXTAIL with CEPES, SALSIFY, BACON and BEEF MARROWBONE

serves eight


8 medium-large pieces oxtail
3 tablespoons plain flour
Sea salt and pepper
150ml vegetable oil
60 grams butter
30 button onions, peeled
100 grams smoked bacon, cut into lardons
500 grams fresh cèpes, sliced lengthways
Small bunch thyme
1 bottle red wine
1 liter white chicken stock
10 sticks salsify
8 pieces bone marrow, 7.5cm tall

Season the oxtail and lightly flour, using 2tbs of flour.

Place a large casserole on to a medium heat and add the oil then the oxtail and colour all over, turning the oxtail on all sides every few minutes until golden brown. This should take no more than 10 minutes.

Remove oxtail from the pan and place on a tray. Add 25g butter then add the peeled button onions and lardons together and cook for 4-5 minutes on a low to medium heat until nicely golden. Remove and put on to the tray. Add another 10g butter to the pan and, when almost golden, add the cèpes and turn the heat up a little so they colour well. Season, and when evenly coloured all over, return the onions and bacon to the pan. After a few minutes add three-quarters of the thyme and the rest of the flour and cook for a couple of minutes more. Add the red wine and 750ml of the chicken stock. Return the oxtail to the pan, bring to a simmer and skim off any scum. Put into a 170°C oven for two hours - or longer - until the meat comes away from the bone.

Meanwhile, peel the salsify, wash and cut into 4-5cm batons. Place a sauté pan on a medium heat with the rest of the butter. Add the salsify and remaining thyme and a little seasoning. Move around the pan for 10 minutes until golden brown. Add the rest of the chicken stock and cook on a medium heat for about 10 minutes so the stock will reduce slowly and glaze the salsify at the same time. Put the marrowbone into the oven for the last 20 minutes with a little sea salt on it.

To serve, put a piece of oxtail at the front of each plate with the sauce and bacon over it and the bone marrow behind.


courtesy of: Tom Aikens Cooking, by Tom Aikens. Ebury Press, 2005

772. STEAK and BACON BLUE CHEESE WEDGE SALAD

serves 4


4 beef tenderloin filets (1 1/2 -- 2 inch filets)
8 slices bacon
4 heads of romaine lettuce, (hearts only) green outer leaves removed
6 medium heirloom tomatoes (can also use vine-ripened tomatoes), cut into 6 wedges
1/2 loaf French bread, cut into 1/4-inch thick cubes
1/4 cup extra-virgin olive oil
3/4 cup freshly grated Parmigiano-Reggiano
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
Kosher salt and freshly ground black pepper

Blue cheese dressing:
1 cup mayonnaise (store bought)
1 cup sour cream
6 oz (3/4 cup) crumbled mild blue cheese (Gorgonzola works well)
1 tablespoon lemon juice
2 tablespoons chopped fresh chives
1/4 cup extra-virgin olive oil
salt and freshly ground black pepper

Preheat oven to 375° F.

Season both sides of the filet mignon generously with salt and pepper. In a large heavy, ovenproof skillet, heat the olive oil over medium-high heat until almost smoking. Place the steaks in the hot pan and cook until well seared on one side, about 3 minutes. Turn the steaks over; there should be a nice crust on top. Then transfer the pan to the oven. Roast for 10 to 12 minutes until the steaks are cooked medium-rare (add 4 more minutes for medium).

On a sheet tray lay out bread cubes and drizzle with extra-virgin olive oil. Season with salt and pepper, then bake in oven for 10 minutes or until nice and golden brown. Shake tray occasionally to toss croutons and ensure they get a nice even color all over. Set aside.

In a separate pan lay the bacon out flat and fry over medium heat until crispy. Slice the tomatoes into wedges and drizzle with a little olive oil, salt and freshly ground black pepper. Cut the romaine hearts in half down the middle and set aside.

Make the blue cheese dressing. Combine the mayonnaise, sour cream, lemon juice, blue cheese and chives in a large mixing bowl and stir with a whisk until everything is combined. The dressing should remain slightly chunky from the blue cheese -- this dressing can also be made ahead of time and refrigerated.

To assemble, smear blue cheese dressing on a platter. Place two halves of romaine hearts crossed over each other next to it. Arrange 5 or 6 tomato wedges around the lettuce then finish with crispy crumbled bacon strips. Sprinkle with croutons and set the filet on the plate next to the salad. Add a generous dollop of creamy blue cheese dressing and garnish all over with chopped chives.


courtesy of: Tyler Florence, AOL Food

771. BACON WRAPPED TUNA with WASABI CREAM SAUCE

serves 6


For Tuna:
1/2 pound bacon
3 pounds trimmed tuna loin
Kosher Salt

For Wasabi Cream Sauce:
2 tablespoons Wasabi Paste
One 1 1/2 inch piece peeled fresh ginger, minced
1 garlic clove, minced
4 green onions, thinly sliced
1 tablespoon Rice Wine Vinegar
1 teaspoon soy sauce
6 to 8 drops of sesame oil
1 cup heavy cream, chilled

Preheat Oven to 475 Degrees. Place bacon slices between two pieces of plastic wrap and pound with a mallet or a saute pan until thin. Refrigerate until ready to use. Pat the tuna loin dry and season lightly with salt. Remove top layer of plastic wrap from the bacon. Lay the tuna loin in the center of the bacon and use the plastic to help guide the bacon around the tuna. Remove the plastic and discard.

Place bacon wrapped tuna in a lightly oiled roasting pan and roast approximately 5 minutes per pound. Remove from the oven, and loosely cover the loin with foil.. Allow tuna to rest 10 minutes before slicing. Serve with Asian-Style rice and Wasabi Cream Sauce.

Wasabi Cream Sauce: Combine all ingredients and beat to stiff peaks.


courtesy of: Chef Jay Moore, AransaZu Restaurant, Live Oak Plaza, 2841 Hwy 35 North, Rockport, Texas, (361) 727-1105

770. BACON and HORSERADISH EGG SALAD

4 hard-boiled eggs, peeled and chopped
¼ cup mayonnaise
2 celery stalks (no ends or leaves), finely chopped
1 green onion or scallion sliced - white end & ½ of the green
3 or 4 strips bacon - cut into 1” squares, cooked crisp & drained
1 (up to) 2 tablespoons white horseradish, drained well
2 tablespoons fresh parsley, finely chopped
1 tablespoon red, orange or yellow pepper, finely chopped
salt & freshly ground black pepper (about 1/8 to 1/4 tsp of each)

Gently toss the eggs, celery, onions, bacon & chopped pepper together in a medium-size bowl to combine. Mix the horseradish, half of the parsley and mayonnaise together in a small bowl then fold into the rest of the ingredients. Season to taste with the salt & ground black pepper. Garnish with the rest of the parsley.


courtesy of: The Egg Salad Gourmet

769. BRILL with BACON, BABY POTATOES and MUSTARD LENTILS

makes 4 servings


100 grams Puy lentils
500 grams small, waxy new potatoes
2 tablespoons extra virgin olive oil
4 brill fillets, around 120 grams each
1 garlic clove, chopped
50 grams bacon
2 shallots, finely chopped
1 tablespoon capers
juice of ½ lemon
1 teaspoon coarse grain Dijon mustard
25ml white wine vinegar
sea salt, and freshly ground black pepper
100 grams thick crème fraîche
small handful of chives, finely chopped

Preheat the oven to 190°C/gas 5. Place the lentils in a saucepan, cover with cold water and bring to the boil. Cook for about 15 minutes, drain and refresh. Meanwhile, bring a pan of salted water to the boil. Add in the new potatoes and cook until tender, drain and keep warm. Heat 1 tablespoon of olive oil in a large heavy-based frying pan. Add in and add the fish and fry briefly, browning lightly on both sides. Transfer the brill to a baking sheet and bake in the oven for 8-10 minutes. In the same pan used for the fish add the remaining olive oil and the garlic, bacon and shallots. Fry until the shallots have softened. Add in the capers, and toss together with the lemon juice, mustard and wine vinegar. Season to taste with sea salt and freshly ground pepper. Mix the bacon mixture with the lentils. Spoon a portion of the Puy lentils into the centre of four warm serving plates. Top each portion with a brill fillet, then scatter around the new potatoes. Mix together the crème fraîche and chives and place a spoonful of the crème fraîche mixture on top of each portion. Serve at once.


courtesy of: Frank Bordoni, Good Food Live, UKTV Food

768. SKEWERED PRAWNS and BACON

makes about 48


1 lb. large fresh prawns, peeled, deveined
2 large capsicums (green peppers)
8 rashers bacon, cut into sixths
3 4 oz. cans champignons, drained
1 cup vegetable oil
1 teaspoon salt
pepper

Cut prawns into quarters. Wash green peppers and cut into 3 cm (1 in) squares. Alternate prawn, bacon, mushrooms and green pepper on 48 small skewers or round toothpicks, the toothpicks about 8 cm (3 in) long. Place kebabs on a well-greased griller. Combine oil, salt and pepper to taste and brush kebabs with sauce. Grill quickly, brushing with oil mixture and turning until cooked (10 to 15 minutes).

NOTE: You can make these earlier on the day of the party, but please be careful when reheating them. Remember, preheat oven to very hot, then lower temperature when you put the seafood in. Seafoods cook in a few minutes, and the prawns will be ruined if cooked too long.


courtesy of: Nootka Sound Charters-Sportsman Fishing Adventures, Box 645, Gold River, British Columbia, V0P 1G0
250-283-2142

767. LOIN of VENISON with BACON and IRISH WHISKEY CREAM

servings: 6


500 grams boneless venison loin, well trimmed
3 tablespoons Irish whiskey
12 rashers rashers of streaky bacon
1 tablespoon vegetable oil
1 tablespoon butter

For the lentils
100 grams Puy lentils
700ml beef stock, or water
1 teaspoon Salt
2 tablespoons onion, finely diced
2 tablespoons carrot, finely diced
2 tablespoons leek, finely diced
2 tablespoons celery, finely diced
2 tablespoons potato, finely diced
2 tablespoons sherry vinegar
100 grams unsalted butter, chilled and diced

For the spice mixture
6 juniper berries
2 cloves
¼ teaspoon dried thyme
2 teaspoons Black peppercorns
½ teaspoon Salt

For the Irish whiskey cream
250ml brown chicken stock
125ml double cream

First cook the lentils. Rinse them in plenty of cold water, then put them into a small pan with the stock or water and the salt.

Bring to the boil and simmer for 10 minutes. Add in the diced onion, carrot, leek, celery and potato and cook for a further 10-15 minutes, or until everything is fully cooked.

Add the vinegar and whisk in the diced butter. Keep warm. If you need to plan ahead, the lentils can be kept for a day or two in the fridge. If you are doing this, do not add the butter until you reheat the lentils before serving.

To make the spice mixture, grind the juniper berries, cloves, thyme, peppercorns and salt together using a pestle and mortar or in a small coffee grinder.

Slice the venison loin into 12 even sliced medallions and sprinkle the meat evenly with the spice mixture. Drizzle 2 tablespoons of the whiskey over them.

Wrap a slice of streaky bacon around the circumference of each medallion and fix it in place with a cocktail stick.

Heat the vegetable oil and butter in a heavy-based frying pan. Add in the medallions and fry over a high heat for 2 minutes on each side, then turn each medallion onto its circumference to crisp up the bacon a little.

When all the bacon is lightly crisped all round, pour off any excess fat and add the remaining 1 tablespoon of whiskey to the saucepan. Carefully ignite it to flambé the venison.

Remove the meat, and allow it to rest in a warm place while finishing the sauce.

To make the Irish whiskey cream, place the stock in a saucepan and boil over a high heat until the sauce consistency preferred is reached. Add the cream and return to the boil.

Place two of the medallions in the centre of each warm plate, and pour the sauce around them. Serve with lentils.


courtesy of: Paul Rankin, Good Food Live, UKTV Food

766. BACON GREASE DRESSING

makes 1/2 cup liquid


1/2 cup bacon grease
1 to 2 tablespoons vinegar
Pinch or two of granulated sugar
Fresh garden lettuce, rinsed
1/3 cup chopped green onions
Crumbled bacon

Heat bacon grease in saucepan on medium heat. When grease begins to simmer, stir in vinegar and sugar to taste. Toss the lettuce and chopped green-tail onions together. Remove grease mixture from heat and serve immediately to the side of the salad. Garnish with crumbled bacon bits.


courtesy of: Angela Gillaspie, Alabama, Southern Angel

765. SALAD of DUCK LIVERS and HEARTS, SNAILS and BACON with a DANDELION and APPLE SALAD

serves 4


For the duck jus (optional)
organic rapeseed oil, for frying
1 duck carcass, chopped
mirepoix (2 onions, 2 carrots, ½ head celery and 1 leek, finely chopped)
splash red wine
sprig fresh thyme
1 bay leaf
cold water, to cover
salt and freshly ground black pepper

For the salad
4oz piece streaky bacon, skin removed
cold water, to cover
2¾oz solid duck fat
12 duck hearts, trimmed
16 duck livers, cleaned
24 fresh snails, poached in court bouillon and drained, or ready-prepared snails, thawed if frozen or rinsed and drained if canned
best-quality sherry vinegar, for deglazing
4 tbsp duck jus (see above), or 4 tbsp rich chicken jus or gravy
salt and freshly ground black pepper
5½oz mixed fresh salad leaves, such as dandelion, onion cress, land cress, watercress, purslane, red amaranth and flatleaf parsley
3 crisp, tart eating apples, peeled and cut into 1cm/½in cubes

For the dressing
2 tbsp organic rapeseed oil
1 tsp cider vinegar
salt and freshly ground black pepper
hazelnut oil, to serve

If making the duck jus, heat the oil in a large pan over a high heat and cook the duck carcass and mirepoix of vegetables until lightly browned. Add a good splash of red wine and stir to deglaze the pan. Add the thyme and bay leaf and cover the carcass with cold water. Bring to the boil, then reduce the heat and simmer gently for 1½ hours.

Strain the stock into a clean pan and boil to reduce to a gravy-like consistency. Season, to taste, with salt and freshly ground black pepper, taking care not to over-salt as the jus will be reduced further when it is used for deglazing later. Set aside.

For the salad, place the piece of bacon into a pan, cover with cold water and bring to the boil. Take off the heat and leave to stand for about five minutes, or until you see the bacon puff up a little, then drain. Cut into strips about 1-in long and ½in wide and thick.

Heat a large, heavy-bottomed frying pan until hot. Add the duck fat, duck hearts and bacon pieces and sauté over a high heat for 2-3 minutes. Add the livers and sauté for about 30 seconds on each side, until well caramelized. Add the snails and a splash of vinegar and the four tablespoons of duck jus (or chicken jus or gravy; any that you don't use can be frozen) and stir to deglaze the pan. Cook for a further minute until reduced to a light sauce. Season, to taste, with salt and freshly ground black pepper.

For the vinaigrette dressing, place the rapeseed oil and cider vinegar into a bowl, season, to taste, with salt and freshly ground black pepper and mix well. Place the salad leaves and apple cubes into a bowl and dress with the vinaigrette.

To serve, pile the salad in a small heap in the center of each of four serving plates, then arrange the livers, hearts, bacon and snails on top. Spoon over any sauce left in the pan and drizzle with hazelnut oil.


courtesy of: Mark Broadbent, Great British Menu

764. POTATO SALAD with BACON and GORGONZOLA

makes 14 servings


5 pounds Yukon potatoes, peeled, cut into 3/4-inch cubes
2 1/2 cups mayonnaise, divided
3/4 pound bacon slices
2 cups crumbled Gorgonzola cheese
1 cup chopped green onions
1/4 cup chopped fresh parsley

Cook potatoes in large pot of boiling salted water until just tender, about 5 minutes. Drain potatoes; return to same pot. Place over very low heat just until excess moisture evaporates, about 1 minute. Transfer hot potatoes to large bowl; Cool 10 minutes(minimum). Mix in 2 cups mayonnaise, low fat variety optional.

Cook bacon in large heavy skillet over medium-high heat until brown and crisp. Transfer bacon to paper towels to drain. Cool bacon; crumble coarsely.

Mix remaining 1/2 cup mayonnaise, cheese, green onions, parsley and half of bacon into potatoes. Season salad to taste with salt and pepper. Sprinkle with remaining bacon.

NOTE: Can be made 2 hours ahead. Let stand at cool room temperature. Serve with steak and red wine.


courtesy of: Bon Appetit, June 2004

763. HUNGARIAN GOULASH with BEER and BACON

makes 8 servings


3 slices bacon, chopped
4 tablespoons butter
4 cups chopped onions, about 2 large
3 pounds chuck roast, cut into 1-inch pieces
4 cloves garlic, minced
1 tablespoon caraway seeds, toasted and ground
3 tablespoons sweet Hungarian paprika
½ to 1 teaspoon hot Hungarian paprika
4 cups beer
1 cup beef or chicken broth
1 cup water
1 (28-ounce) can tomatoes, drained and chopped
1 green bell pepper, cut into 1-inch pieces
1 teaspoon salt
¼ teaspoon freshly ground black pepper
Sour cream, at room temperature

Cook bacon in large, heavy soup pot until crispy. With slotted spoon, transfer bacon to small bowl and set aside.

Add 2 tablespoons butter to bacon drippings in pot. Add onions and sauté over medium heat until tender and brown, about 15 to20 minutes. Transfer onions to a bowl and set aside.

Put 2 more tablespoons butter into pot. Increase heat to medium-high. Sauté meat in two batches, stirring occasionally until meat is brown on all sides. Add garlic to last batch and cook for 2 minutes. Put all meat back into pot. Stir sweet and hot paprika, ground caraway seeds and black pepper into meat mixture. Add beer, broth and water, stirring up any browned bits from bottom of pot. Add reserved onions and bacon to pot. Bring to a boil, reduce heat and simmer, covered, for about 2 hours.

Add the tomatoes and green pepper and simmer, uncovered, until the green peppers are tender and the sauce is a little thickened, 20 to 30 minutes. Season to taste with salt and more pepper.

To serve, ladle the goulash into bowls with a potato dumpling and garnish with a dollop of sour cream.


NOTE: Toast caraway seeds in a small skillet over low heat, stirring occasionally. Remove from heat when seeds become fragrant.

NOTE: Make this goulash a day or two ahead of time if you can so that the flavors have time to meld.


courtesy of: Sue Doeden's All About Food, Sue Doeden, Bemidji, Minnesota

762. SPAGHETTI with ESCAROLE and BACON

serves 4


1/4 pound sliced bacon, cut crosswise into thin strips
2 tablespoons olive oil
3 cloves garlic, minced
1/4 teaspoon red-pepper flakes
1 1/2 teaspoons anchovy paste
1 head escarole (about 1 1/2 pounds), leaves cut into 1/2-inch strips (about 3 quarts)
2/3 cup canned low-sodium chicken broth or homemade stock
1/2 teaspoon salt
3/4 pound spaghetti
1/3 cup grated Parmesan, plus more for serving
1 tablespoon butter

In a large deep frying pan, cook the bacon over moderate heat until crisp. Remove the bacon with a slotted spoon. Pour off all the fat from the pan.

In the same pan, heat the oil over moderately low heat. Add the garlic, red-pepper flakes, and anchovy paste and cook, stirring, until fragrant, about 30 seconds. Stir in the escarole, a little at a time, until wilted, about 3 minutes. Add the broth and 1/4 teaspoon of the salt and bring to a simmer. Reduce the heat and cook, covered, for 5 minutes.

Meanwhile, in a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Drain the pasta; add it to the pan with the escarole. Stir in the remaining 1/4 teaspoon salt, the Parmesan, bacon, and butter.


courtesy of: Food & Wine

761. ALMOND BACON CHEESE SPREAD

1/4 cup roasted almonds, finely chopped
2 strips bacon, cooked crisp & crumbled
1 cup American cheese, grated
1/2 cup mayonnaise
1/4 teaspoon salt

Mix all ingredients. Store in small crock. Will keep 4 or 5 days in refrigerator. Serve with crackers.


courtesy of: Nancy's Kitchen

760. MINI MEAT LOAF with BLUE CHEESE and BACON

makes 6


60 grams spicy bacon diced
1/2 onion diced
olive oil
2 white mushrooms chopped
500 grams minced beef
1 egg
1/8 cup cream
125 grams gruyere cheese grated
1/4 cup cornflakes
6 tablespoons blue cheese
6 rashers middle bacon

Preheat the oven to 180 degC fan bake. In a pan saute the bacon and onion in a little olive oil. Add the sliced mushrooms. In a separate bowl, mix the beef, egg and cream. Add the onion mix to the beef with the gruyere cheese and the cornflakes. Divide the mixture into 6 even portions and place 1 tablespoon of blue cheese into each. Form into rectangular logs and wrap bacon around. Bake for approximately 30 minutes Serve with creamy mashed potatoes and a salad, with Thai sweet chili sauce as an accompaniment if desired.


courtesy of: Tararua, Division of Goodman Fielder New Zealand Limited, PO Box 397, Dunedin, New Zealand

759. CREAMY SHALLOT and ENDIVE SOUP with BACON

2 Tablespoons butter
8 shallots, peeled and minced
8 Belgian endives, washed, trimmed, and sliced thin on a diagonal
4 cups of chicken stock
6 slices of bacon, cooked crisp
1 Tablespoon minced chervil or tarragon, minced (or 1/4 teaspoon, rubbed between your palms)
salt and white pepper to taste
1 egg yolk whisked into 1 cup of whipping cream

Garnish: 2 reserved strips of bacon, crumbled, with a sprig of parsley or basil leaf

Saute the shallots in the butter in a large saucepan, stirring until they are soft. Add the endive and cook, stirring, for about 3 minutes. Add the stock, bring to a boil, then reduce heat and simmer for 5 minutes. Stir in 4 strips of crisp bacon, crumbled, chervil or tarragon, salt and pepper. Remember to add more salt if you're going to serve cold. Bring the soup to a low heat and whisk in the cream and egg yolk, stirring until thickened. When ready to serve, ladle into soup plates and top with crumbled bacon and herb garnish.


courtesy of: Patricia G. Solley, Soup Song

758. GEMELLI with ZUCCHINI, TOMATOES, and BACON

makes 6 servings


12 bacon slices, cut crosswise into 1-inch pieces
1 large red onion, chopped (about 2 cups)
1 1/2 cups dry white wine
12 ounces gemelli or rotini (about 3 cups)
3 slender zucchini, halved lengthwise and sliced crosswise into 1/2-inch-wide pieces
3 large plum tomatoes, seeded, coarsely chopped (about 1 1/2 cups)
1/3 cup chopped fresh oregano
1 cup crumbled soft fresh goat cheese (about 4 ounces)

Cook bacon in heavy large skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer to paper towels to drain. Pour off all but 3 tablespoons drippings from skillet. Add onion and sauté until soft, about 3 minutes. Add wine; boil until reduced by 1/3, about 3 minutes.

Meanwhile, cook pasta in large pot of boiling salted water until slightly underdone. Add zucchini and boil until pasta is tender but still firm to bite and zucchini is crisp-tender, stirring occasionally, about 2 minutes longer. Drain.

Add pasta, zucchini, bacon, tomatoes, and oregano to onion in skillet. Toss over medium-high heat until sauce coats pasta, about 3 minutes. Add cheese and toss until beginning to melt, about 2 minutes. Season to taste with salt and pepper and serve.

NOTE: To seed a plum tomato, simply slice the tomato in half horizontally and gently squeeze out the seeds, using a spoon if necessary.


courtesy of: Bon Appétit, September 2004

757. SMOKED BRISKET and BACON with COFFEE BEER MOP SAUCE

makes 10 to 12 servings


1 lb. sliced bacon, preferably artisanal (optional)
1 (6- to 8-lb.) piece center cut brisket

For the rub:
1/4 cup kosher salt
1/4 cup light brown sugar
1/4 cup sweet paprika
2 tbsp. black pepper
1 tbsp. garlic powder

For the Coffee Beer Mop Sauce:
1 cup beer
1 cup apple cider
1/2 cup cider vinegar
1/2 cup coffee
1/4 cup vegetable oil
1/4 cup Worcestershire sauce
salt
4 to 6 cups hickory or apple chips or wood chunks, soaked in water to cover for one hour, then drained and an aluminum foil pan

Make the rub. Place the salt, brown sugar, paprika, pepper and garlic powder in a bowl and stir to mix. Place the brisket in a roasting pan and generously sprinkle both sides with rub, about three tablespoons per side. The excess rub will keep for several months in a jar. You can cook the brisket right away, but it will be better if you let it cure with the rub for several hours, or even a day in the refrigerator.

Make the mop sauce. Combine the beer, cider, cider vinegar, coffee, oil, Worcestershire sauce and salt in a bowl and whisk to mix.

Set up your grill for indirect grilling. If using a gas grill, place wood chips in a smoker pouch. Run the grill on high until you see smoke, then reduce the heat to medium-low (300 degrees). If using a charcoal grill, preheat to medium-low. Just before putting the brisket on, toss 1/2 cup wood chips on each mound of coals.

Place the brisket on the grate in the center, over the drip pan, away from the heat. If using bacon, drape the slices over the top of the meat.

Indirect-grill the brisket until tender, five to six hours. If using a charcoal grill, add 12 fresh coals and 1/2 cup wood chips to each side every hour. (The total cooking time will depend on the size of the brisket and heat of the grill.) Generously baste or mop the meat on both sides with the Coffee Beer Mop Sauce once an hour for the first four hours.

Tightly wrap brisket in foil and continue cooking until very tender, one to two hours more.

Transfer the brisket to a cutting board and let rest for 10 minutes. Thinly slice across the grain, using an electric knife or sharp carving knife. Transfer the sliced meat to a platter.


courtesy of: Home & Garden TV

756. COUNTRY FRIED STEAK with WHITE BACON GRAVY

1 (1 3/4 to 2-pound) round steak, cut into 4 equal portions
3 tablespoons Essence, recipe follows, divided
1/2 pound bacon, diced
1 1/2 cups bleached all-purpose flour
1 large egg
2 1/2 cups milk, divided
1 cup fine dried bread crumbs
Vegetable oil, for frying, if needed
1/2 cup minced yellow onions
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Place the pieces of steak on a plastic wrap covered work surface and cover with another piece of plastic wrap. Pound the meat to a 1/4-inch thickness with a meat mallet. Season both sides of the meat with 1 1/2 teaspoons of the Essence.

Fry the bacon in a large skillet until just crisp, 6 to 8 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain, leaving the fat in the pan. Set the pan aside.

Combine the flour with 1 tablespoon of the Essence in a large shallow bowl. Whisk the egg with 1/2 cup of the milk and 1 1/2 teaspoons of the Essence in another bowl. Combine the bread crumbs and the remaining 1 tablespoon Essence in another shallow bowl or baking dish.

Dredge the meat in the seasoned flour, then dip in the egg wash, letting the excess drip off. Dredge the meat in the seasoned bread crumbs, coating each side evenly. Shake off any excess bread crumbs. Reserve the seasoned flour.

Reheat the bacon fat in the skillet over high heat until very hot but not smoking. In batches, without crowding (you may only be able to cook 1 portion at a time), carefully add the meat and fry until golden brown, 3 to 4 minutes on each side, adding a small amount of the vegetable oil, if necessary, for frying. Transfer to paper towels to drain.

Add 3 tablespoons of the reserved seasoned flour to the pan. Cook over medium-high heat, stirring constantly, for about 2 minutes, to make a light roux. Add the onions and cook, stirring often, until softened, about 4 minutes. Whisk in the remaining 2 cups milk, the salt, and pepper and bring to a boil. Reduce the heat to medium-low and simmer until the sauce is thickened and there is no raw flour taste, about 5 minutes. Stir in the bacon.

Serve the steaks with the hot gravy and cheesy grits, if desired.

ESSENCE Creole Seasoning:

yields 2/3 cup

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.


courtesy of: New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch, William Morrow, 1993

755. CHICKEN-APPLE-BACON BURGERS

3 bacon slices
1/4 cup chopped red onion
16 ounces boneless/skinless chicken breast, coarsely chopped
2 teaspoons chopped fresh sage
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 Granny Smith apple, peeled, cored, and cut crosswise into 8 slices
4 hamburger buns, toasted

Preheat grill and lightly oil the racks.

In a large skillet, cook bacon over medium-high heat until crisp. Remove bacon and crumble. Add onion to drippings in pan and cook until lightly browned, about 2 minutes. Remove and let cool slightly.

In a food processor, add chicken and pulse just until it is coarsely ground.

In a medium bowl, combined chicken, bacon, onion, sage, salt and pepper. Evenly divide chicken into 4 portions - shape each into about a 1/2" thick patty.

Place chicken patties on the grill and cook until they are done, about 5 minutes on each side. Place apple slices on the grill and cook 1 minute on each side. Assemble the burgers by placing the cooked patties on the bottom bun, adding a couple slices of the apples and then placing the top half of the bun on.


courtesy of: Culinary in the Desert, Joe, Frederick, Maryland

754. BACON and TOMATO BUTTER SPREAD

makes 8 servings


4 slices of bacon
1/2 cup softened butter
1/4 cup finely chopped sundried tomatoes in oil
3 tablespoons chopped fresh basil

Cook bacon over medium high heat for about 5 minutes or until crispy. Remove to paper towel-lined plate; let cool. Finely chop or crumble bacon; set aside. Stir together butter, sundried tomatoes, basil, pepper and crumbled bacon. Remove husks from corn leaving them attached at stem end. Remove silk from corn and discard. Using small spatula spread some of the butter mixture over each cob. Pull up husks to cover butter and tie top end loosely with one of the husks to seal. Place corn on barbecue over medium high heat, turning occasionally for about 15 minutes or until husks are charred. Remove to platter and serve.


courtesy of: The Worldwide Gourmet

753. GOOSE BREAST WRAPPED IN BACON

1 goose breast
bacon
toothpicks

Cut goose breast into small chunks, wrap each piece in bacon, and secure with a toothpick. Grill until fully cooked.


courtesy of: Rick Rollo, "Milwaukee," FoodNation with Bobby Flay

752. EGG SALAD BLTs

makes 4 sandwiches


1/4 cup light mayonnaise
3 tablespoons sour cream
3 tablespoons thinly sliced green onions
2 teaspoons grainy mustard
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/4 teaspoon fresh grated lemon zest
8 hard-boiled eggs
8 thick slices whole wheat bread, toasted
4 center-cut bacon slices, cooked and cut in half crosswise
8 slices tomato
4 large lettuce leaves

In a medium bowl, stir together mayonnaise, sour cream, green onions, mustard, pepper, salt and zest.

Cut 2 eggs in half and remove the two yolks - discard or save for another use. Coarsely chop the remaining egg whites and whole eggs. Toss chopped eggs into the mayonnaise mixture and gently fold together.

Evenly divide the egg mixture between 4 pieces of the toasted bread. Top each with 2 bacon pieces, 2 tomato slices, 1 lettuce leaf and finish with the remaining toasted bread.


courtesy of: Culinary in the Desert, Joe, Frederick, Maryland

751. CREAMED CHICKEN with CORN and BACON over POLENTA

makes 6 servings


For creamed chicken
6 bacon slices, cut into 1/2-inch pieces
1 lb skinless boneless chicken breast halves
2 cups fresh corn (about 3 ears)
1 cup milk
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/4 cups heavy cream
1/2 teaspoon black pepper
1 teaspoon kosher salt
3 large plum tomatoes, seeded and finely diced

For polenta
6 cups water
2 1/2 teaspoons kosher salt
1 1/2 cups instant polenta
1/2 lb Fontina cheese (preferably Italian), diced
1/2 cup finely grated parmesan

1/4 cup chopped fresh basil

Cook bacon and chicken: Cook bacon in a large heavy skillet (preferably cast-iron) over moderate heat, stirring, until crisp. Transfer bacon with a slotted spoon to paper towels, then pour off all but about 1 1/2 tablespoons fat from skillet.

Pat chicken dry and season with salt and pepper. Add to skillet with bacon fat and cook over moderately high heat, turning several times, until nicely crusted and just cooked through, 8 to 10 minutes. Transfer to a plate and cool. Tear chicken into bite-size pieces.

Prepare corn and sauce while chicken is cooking: Gently simmer corn and milk in a heavy saucepan until corn is crisp-tender, about 5 minutes. Pour through a sieve into a bowl and reserve corn and milk separately.

Melt butter in same saucepan over moderately low heat. Add flour and cook roux, stirring, 3 minutes. Gradually whisk in cream, then reserved warm milk, pepper, and salt. Bring to a boil, whisking, then simmer, whisking, 3 minutes. Stir in tomatoes, chicken, and corn. Keep warm, covered, over very low heat.

Make polenta: Bring water with salt to a boil. Gradually whisk in polenta and cook over moderately high heat, whisking, 5 minutes. Stir in cheeses.

Divide polenta among 6 shallow bowls. Stir basil into chicken mixture and spoon over polenta. Sprinkle with bacon.


courtesy of: Gourmet, September 2000

750. FRANKFURTER, BACON and LIMA BEAN CASSEROLE

makes 5 servings


2 cups dried lima beans
2 tablespoons light molasses
2 tablespoons brown sugar
1 teaspoon salt
¼ lb. bacon
5 frankfurters about ½ lb.

Wash beans and soak overnight in cold water, then drain, cover with fresh water and simmer gently until tender, about 30 minutes. Drain, saving cooking water. Turn beans into buttered casserole. Combine molasses, brown sugar and salt and add enough of the cooking water to make 2 cups; pour over beans. Cover casserole and bake in a moderate oven (350° F.) 2 hours. Cover may be removed last 15 minutes of cooking to brown top. Just before beans are done, broil or pan-broil bacon until crisp, cook frankfurters (by dropping in actively boiling water, turn off heat, cover and let stand on back of stove 5 minutes) . Arrange drained frankfurters on top of beans and lay crisp bacon over frankfurters. Serve piping hot.


courtesy of: The Modern Family Cookbook

749. BACON, SAUSAGE and BLACK PUDDING PILAF

serves 4


up to 9 oz. bacon, diced
2 tablespoons olive oil
1 large onion, finely chopped
up to 9 oz. cooked sausages, roughly chopped
up to 9 oz. piece butcher's black pudding, chopped roughly or crumbled
1lb. 2 oz. cooked basmati or other long grain rice
salt, freshly ground black pepper

In a large pan gently fry the bacon until starting to crisp a little. Add the onion and sweat until soft, golden and translucent. Add the sausage pieces and black pudding and turn up the heat a little so they both crisp up and the onions start to take a little colour (you can burn them brown, but don't burn them black). Throw in the rice and heat through, tossing the pan occasionally until everything is well mixed and nicely hot. Taste and season as you like with salt and freshly ground black pepper. Serve at once.


courtesy of: Hugh Fearnley-Whittingstall, Dorset, England

748. TURKEY and BACON ASIAGO WRAP

makes 12 servings


24 ounces sliced smoked turkey
24 slices bacon, cooked crisp
6 cups Asiago cheese, grated finely
12 each tortilla wraps, 12"
6 cups rotini pasta, cooked
1/2 cup red onion, minced
1/2 cup fresh basil, chopped
1 cup mayonnaise
freshly ground black pepper, to taste
3 cups portabello mushrooms, grilled and diced 1/2"

for White Balsamic Vinaigrette:
1/2 cup Dijon mustard
1/4 cup honey
1/4 cup green onion, chopped
2 ounces white balsamic vinegar
4 ounces extra virgin olive oil
sea salt, to taste
freshly ground black pepper

Prepare the white balsamic vinaigrette: Combine all the ingredients for the vinaigrette, except the oil, in a blender. Mix well. Add the oil in a slow steady stream with the motor running. Cook bacon until crisp and reserve. Spread the (12) tortillas out over a clean work surface. Place 2 oz. of the smoked turkey over each tortilla. Place (2) slices of bacon over each. Drizzle a teaspoon of vinaigrette over each sandwich. Combine remaining vinaigrette, mayonnaise, red onions, basil, and pepper in a mixing bowl. Add the pasta, Asiago cheese and mushrooms, and fold together until well mixed. Divide the pasta among the (12) sandwiches. Roll the sandwiches into cylinders and serve.


courtesy of: Hormel Food Service, 1-800-723-8000

747. ROASTED POTATOES with SOUR CREAM and BACON

makes 6 servings


6 bacon slices (6 ounces)
1/2 cup sliced white parts of scallions plus 1/3 cup thinly sliced scallion greens (from 1 bunch)
3/4 teaspoon salt
1/2 teaspoon black pepper
6 medium russet (baking) potatoes (2 1/2 pounds)
1 (8-ounce) container sour cream

Special equipment: 12-inch-wide heavy-duty foil

Cook bacon in a 12-inch heavy skillet over moderate heat, turning over occasionally, until browned and crisp, 6 to 8 minutes. Transfer bacon to paper towels to drain, then carefully transfer drippings from skillet to a small heatproof bowl and stir in white parts of scallions, salt, and pepper.

Put oven rack in middle position and preheat oven to 450°F. Tear off 6 (1-foot-long) sheets of heavy-duty foil.

Make deep crosswise cuts in potatoes 1/4 inch apart, leaving bottom 1/4 inch intact (do not cut all the way through). Place each potato on a sheet of foil and drizzle each with 1 tablespoon bacon-dripping mixture, separating slices to allow some to drip into cuts. Gather up foil around potatoes, crimping foil to tightly enclose.

Roast potatoes until tender, 45 to 50 minutes.

Just before serving, stir together sour cream and scallion greens and crumble bacon over mixture.

Carefully open foil packets and transfer packets to a platter. Serve potatoes with sour-cream topping.


NOTES: Potatoes can be roasted on a grill prepared for indirect-heat cooking over medium-hot charcoal (moderate for gas). Sour-cream topping, without crumbled bacon, can be made 2 hours ahead and chilled, covered. Just before serving, crumble bacon over topping.


courtesy of: Gourmet, June 2007

746. BLT PIE

12 slices bacon, cooked and crumbled
1 cup (4 oz.) Swiss cheese, shredded
1 1/2 cups milk
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 cup mayonnaise
4 eggs
1 cup Bisquick baking mix
Lettuce and sliced tomatoes

Grease pie plate (10 inch). Layer bacon and cheese in plate. Beat remaining ingredients except lettuce and tomatoes until smooth. Pour into plate. Bake 30 to 35 minutes at 400 degrees until golden brown. Cool 5 minutes. Garnish with lettuce and tomatoes and crumbled bacon.


courtesy of: Alicia's Country Kitchen

745. MACKEREL BAKED with SAGE and BACON

serves 4 as a starter and 2 as a main course


2 mackerel, cut into 8 fillets and pinboned
8 slices of rindless unsmoked streaky bacon
16 fresh sage leaves
1 tbsp olive oil

Preheat the oven to 220°C, gas mark 7. Place the fish on a baking tray, skin-side up. Season with salt and pepper and brush with a little olive oil. Plaster 2 sage leaves onto each fillet, then wrap bacon around it. A sage leaf should protrude from each side of the bacon. Bake for 15 minutes till the skin and bacon are crisp. This is delicious with spinach and mashed potato.


courtesy of: Waitrose Food Illustrated, September 2006 / Waitrose Limited, Doncastle Road, Bracknell, Berkshire, RG12 8YA

744. MUSHROOM and BACON MEATBALLS

500 grams mince
1 tablespoon Worcestershire sauce
1 tablespoon dry mustard
1 mushroom soup mix
salt, pepper
1 egg
2 tablespoon oil
30 grams butter or margarine
125 grams mushrooms
3 rashers of bacon
2 tablespoons flour
1 beef stock cube
3 tablespoons prepared mustard
2 cups water
2 tablespoons dry sherry

Combine mince, sauce, soup, salt, pepper and egg, mix well. Shape tablespoonfuls of mixture into balls, heat oil in a large frying pan, add meatballs, brown well, remove from pan. Add butter to pan. When melted add chopped bacon and sliced mushrooms, saute for 2 minutes, remove from pan. Add flour and mustard to pan, stir until smooth and well browned. Add water and crumbled stock cube, stir until sauce boils. Add extra sauce, sherry, salt, pepper and meatballs. Reduce heat, simmer covered 30-35 minutes.


courtesy of: Wickham Family recipes, New Zealand

743. KIWI BACON, KRANSKYS and PEA PAELLA

1 cup long-grain rice
1 teaspoon turmeric
2 cups chicken stock
3 rashers bacon
3 cheese kransky sausages, sliced (see note)
100 grams frozen baby peas, defrosted
1 onion, finely chopped
¼ cup Italian parsley, finely chopped
50 grams freshly shaved parmesan
30ml extra virgin olive oil

NOTE: Kransky sausages = mildly spiced and smoked pork sausage with a delicious cheese filling.

Cut bacon into thin strips, heat stock to near boiling point. Heat a wide, shallow pan with 1 tbsp olive oil. Fry bacon till crispy, then reduce heat and add chopped onion and cook gently till translucent. Add rice and turmeric and stir 1 minute. Add hot stock and sliced Kranskys. Bring to the boil, and then reduce heat to a bare simmer. Cook till rice is tender – around 20-25 minutes, then stir through peas and chopped parsley. Top with shaved parmesan and remaining olive oil. Serve with crusty bread and a side salad.


courtesy of: Kiwi Meats, Mainland Products Limited, 70 MacAndrew Road, Dunedin, New Zealand

742. MONROVIAN COLLARDS and CABBAGE with BACON

yields 8 portions


1 bunch collard greens, washed and cut in small pieces
1/2 lb. bacon, cut in 1- to 2-inch pieces
1 large onion, sliced
1 tablespoon salt
1 tablespoon crushed red pepper
1 teaspoon black pepper
1 quart water
2 lb. cabbage, cut into 8 wedges
1 oz. butter or oil

In a 4-quart saucepan, combine collard greens, bacon, onion, salt, crushed red pepper, black pepper and water. Simmer gently for 30 minutes. Add cabbage and butter (or oil). Cook for 15 minutes or longer until vegetables are tender. Correct the seasoning to your taste. Strain before serving if water has not been absorbed. Serve in a 2-quart bowl.


courtesy of: The African Cookbook, by Bea Sandler. New York: Carol Publishing Group, 1993

741. PACIFIC OYSTERS and SHRIMP FLAMENCO with BACON

serves 6-8


12 oz fresh Pacific Oysters
1/4 teaspoon black pepper
3 slices bacon, cut up
1 lb can tomatoes
1 clove garlic
1 1/2 cups oyster water
2 sliced medium size onions
1 tablespoon vinegar
1 cup chopped celery
1 teaspoon sugar
1 cup slivered green pepper
1 cup sliced ripe olives
1 bay leaf
1/2 lb cooked shrimp
2/3 teaspoon chili powder
Cooked rice for 6 to 8

Pre-cook oysters. Remove 1 1/2 cups of pre-cooking water, then finish draining oysters and set aside. Fry bacon, onions, garlic, celery, and green pepper until translucent. Add bay leaf, chili powder, pepper, tomatoes, oyster water, vinegar, and sugar. Bring to a boil. Remove bay leaf. Pour into 2 quart casserole, cover and bake (375 degrees F) 30 minutes. Then, lightly mix in olives, shrimp and pre-cooked oysters. Return to oven uncovered; bake 15 minutes longer. Serve over cooked rice.


courtesy of: Oregon Oyster Farms, Inc., 6878 Yaquina Bay Road, Newport, Oregon 97365

740. FRIED CATFISH SANDWICHES with BACON, LETTUCE, and TOMATO

serves 8


For the sauce
3/4 cup mayonnaise
3 tablespoons sweet pickle relish
1 1/2 tablespoons drained bottled capers, chopped fine
1 tablespoon Dijon-style mustard
1 tablespoon fresh lemon juice, or to taste
a pinch of cayenne
1 tablespoon bottled cocktail sauce, or to taste

all-purpose flour seasoned with salt and pepper for dredging the fish
2 large eggs
1/2 teaspoon salt
1/4 teaspoon cayenne
cornmeal for dredging the fish
four 1/2-pound catfish fillets, halved crosswise
vegetable oil for deep-frying the fish
8 soft sandwich rolls, split
soft-leafed lettuce for the sandwiches
2 tomatoes, sliced thin
16 slices of lean bacon, cooked

In a bowl stir together the mayonnaise, the relish, the capers, the mustard, the lemon juice, the cayenne, the cocktail sauce, and salt and pepper to taste and chill the sauce, covered.

Have ready in separate shallow dishes the flour, the eggs beaten with the salt and the cayenne, and the cornmeal. Dredge each catfish fillet half in the flour, shaking off the excess, dip it in the egg mixture, letting the excess drip off, and dredge it in the cornmeal. Transfer the fish as it is coated to a wax paper-lined baking sheet. In a kettle heat 1 inch of the oil to 375°F. on a deep-fat thermometer, in it fry the fish in batches for 2 to 4 minutes on each side, or until it is cooked through and the coating is crisp, and transfer it with a slotted spatula to paper towels to drain.

On the bottom halves of the rolls layer the lettuce, the tomatoes, the bacon, the fish, the sauce, and the top halves of the rolls.


courtesy of: Gourmet, May 1992

739. TOURTIERE

NOTE: Tourtiere is a Quebecois pork-and-beef pie popular throughout the winter months, and a tradition in many French-Canadian homes on Christmas Eve.


makes 8 servings

Pastry (see below)
3 medium-sized potatoes (use medium-starch potatoes such as Yukon Gold), peeled and quartered
2 tablespoons bacon grease or vegetable oil
1 pound ground beef
1 pound ground pork
1 large onion, diced
3 cloves garlic, minced
Salt and pepper
1 1/2 teaspoons allspice
1/4 teaspoon ground cloves
1 cup beef broth
1 egg
1 teaspoon milk

Make pastry and refrigerate (see below).

Boil potatoes until fork tender. Drain and cool.

Heat bacon grease or oil over medium-high heat. Add beef, pork, onion and garlic. Season with salt, pepper, allspice and cloves. Cook for 5 minutes, stirring to cook evenly. Add beef broth, reduce heat, cover and simmer 10 minutes. Cool. Drain liquid and reserve.

Heat oven to 400 degrees.

In a bowl, coarsely crumble potatoes with a fork and add meat mixture. Stir in enough of the reserved broth to thoroughly moisten mixture, but no more.

Remove pastry from refrigerator and allow to warm up until top edges are pliable, about 10 minutes. Fill pastry shell with meat-and-potato mixture to within 1/2 inch of top. Beat together egg and milk and moisten pastry edges. Lay on top crust and press to seal. Brush entire pie with egg wash.

Cut several slits in top and bake in middle of oven for 40 minutes or until top is golden brown.


Pastry
2 1/2 cups flour
1 teaspoon salt
3/4 cup cold lard
1/2 cup cold butter
5 tablespoons ice water

Thoroughly mix flour and salt in a food processor.

Add approximately half the lard and pulse quickly a couple of times. Add remaining lard and pulse quickly a couple of times. Add butter and pulse for 8 to 10 one-second bursts until the mixture is the consistency of a coarse corn meal.

Dump mixture in a large bowl, sprinkle with 3 tablespoons of ice water and toss with your hands. Sprinkle with remaining 2 tablespoons of water and use your hands to mix in the water.

Form two balls from the dough, one a bit larger than the other. Press the smaller ball flat on a floured work surface and roll it out to form a rough circle. Using an 8-inch springform pan as a template, cut a circle the size of the pan, wrap in plastic and refrigerate. Roll out the larger ball of dough and line the inside of an 9-inch springform pan. Trim excess dough from rim. Cover with plastic wrap. Refrigerate.

NOTE: You may wish to also keep the dough scraps to decorate the pie with.


courtesy of: Kevin Weeks, "Restoring Humble Pie to its Rightful Place," Kitchen Window, NPR

738. SPRING CHICKEN with BACON and YOGURT

serves 4


8 chicken thighs
1/2 lb. bacon
500g small cup mushrooms or exotics if you like them better
1/2 cup olive oil and a nut of butter

Marinade
1 tablespoon mild curry powder
1 pink onion, finely chopped
1 tablespoon freshly grated ginger or bottled pulp
2 tablespoon chopped coriander leaves or parsley
2 tablespoon Greek yogurt

Mix together in a bowl the curry powder onion herbs salt and pepper. Add mixture to coat the chicken, cover with a plate or plastic wrap. Put in fridge until needed.

Melt the butter with half the oil. Cut the bacon in half, pour the other half of the olive oil over the mushrooms. Cook the bacon and remove, then add the mushrooms then remove them, now cook and turn the chicken until crispy , about 5- 7 minutes depending on the heat, and re-warm the mushrooms and bacon for a minute.

Mix everything together and add some yogurt to the leftover marinade, warm it up then pour over the chicken as a sauce. Place chicken over some salad greens on one large platter or serve separately in bowls.

Serving Suggestion: Sprinkle with hot nuts if you like them or hot sesame seeds. If you need any other dishes go for plain brown rice or couscous or polenta served beside or under the chicken.


courtesy of: Chef Jan Power / Australian Broadcasting Corporation

737. SPAGHETTI with MASCARPONE and BACON

makes 6 servings


3/4 pound bacon, chopped
8 ounces spaghetti
1/4 cup chopped shallots
4 cloves garlic, chopped
1/2 cup white wine
8 ounces mascarpone cheese
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup whole milk
1/4 cup chopped fresh parsley

In a large skillet over medium-low heat, cook bacon until crisp, about 12 minutes. With a slotted spoon, transfer bacon to paper towels to drain; remove all but 1 tablespoon fat from the skillet. Crumble bacon. 2. While bacon is cookiing, prepare pasta according to package directions, drain and keep warm. Add shallots to skillet; cook 3 minutes, until translucent. Add garlic and cook 1 minute more. Stir in wine and cook until reduced by half, about 3 minutes. Add mascarpone, salt and pepper. Stir until cheese is melted, about 2 minutes. Mix in milk and parsley; cook 1 minute to heat through. Add pasta and bacon to skillet; mix gently. Divide on six plates and serve immediately.


courtesy of: Atkins

736. OVEN-FRIED POTATO and SWEET POTATO CHIPS with CREAMY OVEN-COOKED BACON DIP

yields about 1 1/2 cups


1/4 cup olive oil
1 (6 to 8-ounce)medium Idaho potato
1 (6 to 8-ounce) medium sweet potato, peeled
1 teaspoon kosher salt
1 teaspoon finely chopped rosemary
1 teaspoon very finely grated lemon zest
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cinnamon
1 teaspoon very finely grated orange zest
1 teaspoon sugar
1/8 teaspoon grated nutmeg
1/8 teaspoon ground ginger
Creamy Oven-Cooked Bacon Dip, recipe follows

Preheat the oven to 400 degrees F. Using a pastry brush, lightly grease 2 large baking sheets with 1 teaspoon of oil each and set aside.

Using a mandoline slicer, or heavy, sharp knife, cut the potatoes and sweet potatoes as thinly as possible. On 1 baking sheet, arrange the cut potatoes in 1 layer. On the second sheet, arrange the cut sweet potatoes in 1 layer. With a pastry brush, lightly coat the top side of both potatoes with the olive oil. Bake until golden and crisp, rotating the pans halfway through the cooking time, about 10 minutes. Remove from the oven.
While the potatoes are cooking, In a small bowl, combine the salt, rosemary, lemon zest, and black pepper.

In another bowl, combine the cinnamon, orange zest, sugar, nutmeg, and ginger.

Remove the potatoes from the oven and transfer to paper towels. While still warm, sprinkle the potatoes with the lemon salt mixture, and the sweet potatoes with the cinnamon mixture. Serve warm or at room temperature with the Creamy Oven Cooked Bacon Dip.


Creamy Oven-Cooked Bacon Dip:
8 slices bacon
6 ounces cream cheese
1/2 cup sour cream
1/4 cup plus 1 tablespoon chopped fresh chives
2 tablespoons prepared horseradish
1/2 teaspoon fresh lemon juice
1/4 teaspoon salt
Hot pepper sauce, to taste

Preheat the oven to 350 degrees F.

Arrange the bacon in a layer on a broiler rack set over the broiler pan. Bake until crisp and brown, 15 to 20 minutes. Remove from the oven and drain on paper towels. When cool enough to handle, crumble or chop into small pieces.

In a bowl, cream together the remaining ingredients. Add the crumbled bacon and mix. Cover and refrigerate until chilled, about 1 hour.
Serve with the oven baked potato chips.


courtesy of: Emeril Lagasse, "Baked, Not Fried," Emeril Live 2002

735. BOWTIE PASTA with BACON, PEAS, and FETA

serves 4

350 grams bowtie pasta
olive oil cooking spray
125 grams bacon rashers, sliced into thin strips
3 ripe tomatoes, chopped
2 large garlic cloves, crushed
1 cup frozen baby peas
3/4 cup low-fat feta cheese, crumbled

Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Meanwhile, heat a large, non-stick frying pan over medium-high heat. Lightly spray with oil. Add bacon and cook, stirring often, for 3 to 4 minutes or until crisp. Add tomato, garlic and peas. Cook for 3 to 4 minutes or until tomato is soft. Drain pasta and return to pan. Add tomato mixture, feta and salt and pepper. Toss over low heat until combined. Serve.


courtesy of: Taste Australia, Kim Meredith, "Super Food Ideas," December 2005, p. 42 / Locked Bag 5030, Alexandria, NSW 2015

734. BACON CRISP

1/2 cup freshly grated Parmesan
1 sleeve buttery rectangular crackers (recommended: Waverly Wafers)
1 pound sliced bacon cut in 1/2

Preheat the oven to 250 degrees F.

Place 1 teaspoon of the cheese on each cracker and wrap tightly with a strip of bacon. Place the wrapped crackers on a broiler rack on a baking sheet and put the baking sheets on the oven rack. Bake for 2 hours, or until the bacon is done. Do not turn. Drain on paper towels. Serve hot or at room temperature

NOTE: You can also bake at 350 degrees F for 40 minutes if you're in a hurry!


courtesy of: Paula Deen, "Neighborhood Cocktail Party," Paula's Home Cooking

733. OAK SMOKED BACON WRAPPED CRAB

450g crab meat
450g smoked bacon - cut into strips
2 large jalapeno peppers
Mozzarella or Monterey Jack cheese
1 lime
Skewers and a fresh salad for serving

Fill a saucepan two-thirds full with water and bring to a boil. Add the smoked bacon and blanch for 3 - 4 minutes. Drain and rinse with cold water and pat dry with a paper towel. Toss the crab meat with lime juice and place strips of peppers and sticks of cheese across a strip of crab meat. Wrap crab meat, peppers and cheese with one-half strip of smoked bacon and secure with skewers. Grill or barbeque gently until crab meat is done, and bacon begins to crisp. Serve on skewers with a fresh salad.


courtesy of: Manx Kippers by Moore's Traditional Curers, Mill Road, Peel, Isle of Man, IM5 1TA

732. SHRIMP CREOLE with OKRA, BACON, CAROLINA PLANTATION RICE PILAF and YELLOW SQUASH

serves 4


SHRIMP STOCK:

Shells and heads from the 40 medium-sized shrimp you will be using
1 tablespoon butter
4 cups water

Lightly brown the shells in the butter. Add the water and simmer for 20 minutes. Strain, discard the shells, and reserve the stock.


SQUASH:

12 small yellow crookneck squash, cut into ¼-inch thick circles
1 medium Wadmalaw Sweet onion, finely diced
1 tablespoon butter
½ teaspoon salt
¼ teaspoon freshly ground black pepper

Combine all of the ingredients in a heavy-bottomed skillet. Cover, and cook over medium-high heat, stirring often, until the squash have released their juices and are tender. Uncover, reduce the heat to medium, and continue to cook, stirring occasionally, until all of the liquid has evaporated. Keep warm until ready to serve or set aside and reheat when ready to serve.


CREOLE SAUCE:

2 tablespoons butter
1 large green bell pepper, finely diced
2 celery stalks, finely diced
1 small yellow onion, finely diced
1 small clove garlic, smashed
1 teaspoon salt
½ teaspoon freshly ground black pepper
3 large tomatoes, peeled and chopped
1 tablespoon tomato paste
1 cup shrimp stock
1 tablespoon Worcestershire sauce
4 dashes Tabasco®
1 tablespoon brown sugar
2 sprigs fresh thyme
2 bay leaves

Toss the vegetables, garlic, salt, and pepper and sauté them in the butter until the vegetables are tender, about 5 minutes. Add the tomatoes and simmer for 5 minutes, or until they render their juices. Whisk in the tomato paste, add the shrimp stock and seasonings, and simmer for 5 minutes to marry the flavors. Remove the sprigs of thyme and the bay leaves and discard. Keep warm until ready to serve or set aside and reheat when ready to serve.


CAROLINA PLANTATION RICE PILAF

1 cup Carolina Plantation Rice
2 cups shrimp stock
40 tender fresh pods of okra, heads and tails removed and pods thinly sliced
1 tablespoon butter
Pinch of salt
12 pieces bacon, cooked and crumbled

Combine rice and shrimp stock and bring to a boil in a heavy-bottomed pan. Boil for 1 minute, then cover and reduce the heat to low. Let cook 15-20 minutes, being careful not to lift the lid before 15 minutes. After 15 minutes, check to see if the rice is fluffy and all the liquid is gone. If not, cover and cook for an additional 5 minutes. When done, remove from heat, keeping lid closed. Cook the okra with the butter and salt over medium heat until the okra slime has almost caramelized. Set aside. Just before serving, you will add the okra and bacon to the rice.


SHRIMP:

40 medium-sized shrimp, peeled and deveined (shells used for stock)
1 tablespoon butter
1 small clove garlic, smashed
½ teaspoon Cajun spice

When everything else is ready, sauté the shrimp in the butter in a large skillet over medium-high heat. Add the garlic and spice. Shake the pan to get the outside of the shrimp seared and the inside hot and translucent. This will take only a few minutes. Do not overcook or the shrimp become tough.


TO SERVE: Check the Creole for seasoning. Toss the rice with the okra and bacon. Divide the rice between 4 plates and spoon the Creole around it. Place the shrimp around the Creole and spoon the butter and juices from the skillet over the shrimp. Serve the squash in a side dish.


courtesy of: Executive Chef Frank Lee, Maverick Southern Kitchens: Slightly North of Broad and High Cotton Restaurants located in Charleston, South Carolina

731. BACON CHEESE FRIES

makes 6 servings


16 oz. (1/2 of 32-oz. pkg.) frozen french fried potatoes
8 slices bacon, cooked, cut into small pieces
1 cup shredded Cheddar cheese
1/4 cup green onion slices

Cook french fries as directed on package; place on ovenproof dish or platter. Preheat broiler. Sprinkle fries with bacon, cheese and onions. Broil, 4 to 6 inches from heat, 1 to 2 minutes or until cheese is melted.


courtesy of: Kraft Foods

730. LENTIL SOUP with BACON and SAUSAGE

serves 8 to 10


1 pound lentils, washed and drained
2 quarts water
2 cans (14.5 ounces each) tomatoes
2 bay leaves
1 tablespoon salt
1 scant teaspoon coarsely ground pepper
8 slices bacon, diced
1 cup diced carrots
1 cup chopped celery
1/2 cup chopped onion
2 pounds bulk pork sausage, crumbled, browned, drained

In a large cooking pot, combine lentils with water, tomatoes, and seasonings. Bring to a boil; reduce heat to a simmer. Meanwhile, in a skillet, fry bacon until fat is rendered; add carrots, celery, and chopped onion. Cook over medium heat for 12 to 15 minutes, stirring constantly, until onions are tender and lightly browned. Add the bacon and vegetables, along with the browned sausage to lentils. Simmer for 1 hour, until tender.


courtesy of: Diana Rattray, Southern Food and Crockpot Recipes

729. AYRSHIRE BACON DUMPLINGS

6 oz self raising flour
Salt and Pepper
2 teaspoons chopped fresh parsley or 1 teaspoon dried
1/2 teaspoon dried mixed herbs
3 oz shredded suet
3 oz smoked bacon rashers, finely chopped

In a bowl, mix the flour and seasoning. Add the mixed herbs and parsley and mix well. Rub in the suet, adding just enough water to make a firm but pliable dough. Shape into approx. 12 balls. Make a small indentation into each ball with your thumb and push in a little chopped bacon.

Dampen the edges, pinch together (sealing the bacon inside) and re-roll the ball. The finished dumplings should then be boiled in a saucepan for approx. 45-50 minutes. They should then be added almost at the end of cooking time for the dish to which it is being added.

Another alternative would be to add it to the stew, soup etc approx 45-50 minutes before the end of the cooking time for that dish.


courtesy of: Scotland for Visitors

728. SHRIMP, MUSHROOM and BACON STUFFED TROUT

2 - 8 to 12” boned trout, heads on
2 pieces of raw bacon, julienned
¼ cup white or yellow onions, diced
1 cup domestic or wild mushrooms, sliced
1 cup shrimp, cooked
juice of one lemon
1 teaspoon parsley, chopped
½ cup Japanese bread crumbs
2 tablespoons Parmesan cheese

In a sauté pan over medium heat, add bacon, onions, garlic and sauté until onions are transparent. Add mushrooms, sauté for an additional 1/12 minutes. Add shrimp, sauté for an additional minute. Add remaining ingredients and cook another 1 ½ minutes. Set aside. Take half of stuffing mixture, stuff inside each raw trout. On outside, sprinkle salt and pepper to taste. Place on barbecue over medium heat and cook for 10 minutes total time, turning every 2 minutes.


courtesy of: Ty Frederickson / KSL Television & Radio, Salt Lake City, Utah

727. APPLE, POTATO and SMOKED BACON HASH

serves 6


2 Russet potatoes, peeled
1 Granny Smith apple, peeled, cored and cut into ¼" dice
3 slices smoked bacon, diced
½ cup diced onion
2 tbsp. butter
2 tsp. chopped fresh thyme
½ tsp. dried sage
salt
Fresh ground black pepper
½ cup chicken broth

Cut the peeled potatoes in half. Bring a large pot of water to the boil and add the potatoes. Reduce the heat to a simmer. Cook until the potatoes just become tender but not mushy, about 20 minutes. Drain the potatoes, cover and refrigerate overnight. Note: this allows the starch in the potatoes to "relax" and cool, resulting in a crispy potato when sautéed on day #2.

The next day cut the potatoes into ¼" dice.

In a large non-stick skillet over medium heat, add the diced bacon and sauté until brown and crispy. Drain the bacon on a paper towel. Reserve the bacon fat.

In the same skillet over medium heat, add the butter. Add the potatoes and sauté until crisp and golden, about 15 minutes. Add the diced apple, onion and bacon. Continue to cook and add the thyme, sage, salt, and pepper to taste. Add the chicken broth and stir, scraping up any browned bits on the bottom of the pan. Serve the hash in a large casserole dish.


courtesy of: The Mediadrome

726. FETTUCCINE CARBONARA with GORGONZOLA

makes 6 (first-course) or 4 (main-course) servings


1 pound fettuccine
1/4 cup olive oil
2 garlic cloves, minced
2 1/2 8-ounce packages frozen artichoke hearts, thawed, quartered
1 1/2 cups crumbled Gorgonzola cheese (about 6 ounces)
1 cup whipping cream
1 cup half and half
1 teaspoon dried crushed red pepper
1 teaspoon freshly ground black pepper
1/2 teaspoon salt
3 large eggs, beaten to blend
8 slices cooked bacon, cut into 1-inch pieces
1 cup grated Parmesan cheese (about 3 ounces)
1/4 cup chopped fresh parsley

Cook pasta in heavy large pot of boiling salted water until tender but still firm to bite. Drain well, reserving 1/2 cup pasta cooking liquid.

Meanwhile, heat olive oil in heavy large pot over medium-high heat. Add garlic and sauté 2 minutes. Add artichoke hearts; sauté 5 minutes. Add 1/2 cup Gorgonzola cheese, cream, half and half, crushed red pepper, black pepper and salt and simmer until sauce thickens, about 5 minutes.

Add hot pasta to sauce and toss to coat. Remove from heat. Add eggs to pasta and toss well. Add bacon, 1/2 cup Gorgonzola, 1/2 cup Parmesan cheese and parsley and toss to incorporate. Add reserved pasta cooking liquid to thin sauce, if desired. Sprinkle remaining 1/2 cup Gorgonzola and 1/2 cup Parmesan cheese over pasta and serve.


courtesy of: Andiamo! Ristorante, San Diego, California / Bon Appétit, November 2000

725. ENDIVE SALAD with BACON, GORGONZOLA and AVOCADO

makes 4 to 6 servings


5 slices (about 5 oz.) thick-cut bacon
4 large heads Belgian endive, trimmed and coarsely chopped
2 ripe avocados, chopped
1/2 cup gorgonzola cheese, crumbled
2 tablespoons minced shallot
1 tablespoon sherry vinegar
1/4 cup extra-virgin olive oil

In a large frying pan over medium-high heat, cook bacon, turning once, until crisp and brown, about 6 minutes total. Remove bacon from pan and drain on paper towels, then crumble into small pieces. In a medium serving bowl, combine bacon, endive, avocado, and gorgonzola. Set aside. In a small bowl, whisk together shallot and vinegar. Gradually drizzle in olive oil, whisking, until dressing is emulsified. Pour vinaigrette over salad and toss to coat. Serve immediately.


courtesy of: Sunset Magazine, 80 Willow Road, Menlo Park, California 94025

724. MACARONI SALAD with BACON, PEAS, and CREAMY DIJON DRESSING

serves 4-8 depending on portion size


For the dressing:
4 ounces cream cheese
1/4 cup chopped shallots
1/4 cup plain yogurt
2 tablespoons sour cream
2 tablespoons grainy Dijon mustard
1 1/2 tablespoons fresh lemon juice
1 tablespoon white wine vinegar
3/4 teaspoon black pepper
1/2 teaspoon kosher salt

For the salad:
8 ounces dry whole wheat elbow macaroni
2/3 cup fresh green peas
2/3 cup chopped roasted red bell peppers
1/3 cup finely diced red onion
1/4 cup chopped fresh parsley
1/2 teaspoon grated lemon zest
4 center-cut bacon slices, cooked and crumbled

To make the dressing: Process cream cheese, shallots, yogurt, sour cream, mustard, lemon juice, vinegar, black pepper and salt in a food processor until smooth. Cover and place in the refrigerator until ready to use.

To make the salad: In a large pot of boiling salted water, cook pasta according to package directions. When there is 3 minutes left before the pasta is done, add peas. Drain and rinse with cold water. Drain thoroughly.

In a large bowl, mix together pasta, peas, bell pepper, onion, parsley and lemon zest. For best flavor, make ahead of time and add half of the dressing - toss pasta mixture to coat. Refrigerate until ready to eat. Right before serving, add the other half of the dressing and toss again to coat. Scatter top with crumbled bacon.


courtesy of: Culinary in the Desert, Joe, Frederick, Maryland

723. SAGE and BACON MEATBALLS with BUTTERMILK GRAVY

serves 4


1/2 cup milk
1/4 cup fresh breadcrumbs
3 slices of thick-cut bacon
1 small yellow onion, finely diced
Olive oil
Salt
1 lb ground pork
1 egg, beaten
3 tablespoons freshly grated Parmesan
4 tablespoons chopped fresh sage
1/8 teaspoon cayenne pepper
Black pepper

3 tablespoons butter
3 tablespoons flour
1 teaspoon thyme leaves, fresh or dried
1/2 cup white wine
1 cup chicken or vegetable stock
1/4 cup well-shaken buttermilk
Salt and pepper

Put the milk and breadcrumbs in a small bowl and mix with a fork. When the crumbs have softened squeeze out the milk and discard it.

Cut each bacon slice in half lengthwise then into 1-inch bits. Cook over medium heat in a heavy pan until crispy. Remove to a plate lined with paper towels to drain and cool.

Drain the bacon fat from the pan then add the onion in a little olive oil and gently sauté until it is soft but not colored. Season with a pinch of salt and set it aside to cool.

In a large bowl combine the pork, breadcrumbs, bacon, onion, egg, Parmesan, sage, cayenne, black pepper, and 1 teaspoon salt. Mix with hands thoroughly. Shape the mixture into walnut-sized balls. This can be done several hours or even a day ahead.

To cook, heat a skillet large enough to hold all the meatballs in one uncrowded layer. Add a little olive oil. When the skillet is heated, add the meatballs, shaking the pan to keep them from sticking. Do in batches, if necessary. If there isn't enough room in the skillet the meatballs will steam instead of brown. Using tongs to turn so they brown evenly, cook the meatballs until they are no longer pink in the center and lightly browned on all sides. This will take between 8 and 10 minutes.

Remove from the pan to a plate and immediately make the gravy.

Pour off any drippings left in the pan and reserve. If you can and want to skim fat off, do so as it cools. In the pan melt the butter over medium heat. Add the flour and thyme and cook, stirring, for a couple minutes until the flour and butter smell nutty and have formed a paste.

Whisk in the wine and stock and bring to a boil. Continue whisking until the gravy is thickened, about 2 minutes. Whisk in the buttermilk and bring back to a boil, then remove from heat, season with salt and pepper and serve. I just pour it right over the cooked meatballs.


courtesy of: Apartment Therapy : The Kitchen, 22 Howard Street 4i, New York, New York 10013, 212.966.7174

722. CATFISH with PEANUTS, GREEN ONIONS, and BACON PAN BUTTER

makes 4 servings


4 boneless catfish fillets, skins removed
1/8 teaspoon salt
1/8 teaspoon pepper
2 large eggs, beaten
1 1/2 cups buttermilk
2 cups yellow cornmeal
1 cup all-purpose flour
2 tablespoons olive or peanut oil, divided use
7 bacon slices, cut in 1/4-inch pieces
1 cup butter, chilled , cut into small pieces
2 tablespoons lemon juice
8 green onions, trimmed and sliced
8 ounces raw, unsalted peanuts, lightly roasted, skins removed
1 lemon, quartered

Lightly season catfish fillets with salt and pepper. Set aside. In a bowl, whisk together eggs and buttermilk. In another bowl, mix together cornmeal and flour. Dip catfish fillets in egg mixture then roll in cornmeal/flour mixture to coat; set aside. Heat a sauté pan on low heat. Add oil and bacon. Stir and cook until bacon is partially cooked. Remove bacon from pan, set aside, and strain oils into a clean bowl. Reserve for frying fish. Preheat oven to 400°F. Warm 4 plates. Heat a skillet large enough to hold 4 fillets. Add some of the reserved oil and allow it to get hot. Add fillets and gently shake pan. Cook fillets until golden on both sides, turning once. Add more oil as necessary. Remove excess fat and put pan into oven for 2 minutes. Remove catfish to warm plates. Wipe out pan and reheat it to almost smoking point. Working rapidly, add butter and then immediately add lemon juice, green onions, and most of the peanuts, shaking pan. Swirl pan evenly over heat. Pour sauce over fish and sprinkle with remaining peanuts and reserved bacon. Serve with lemon wedges.


courtesy of: Cooks Recipes.com

721. SEARED DIVER SCALLOPS with GARLIC, BACON WILTED ARUGULA and LIMA BEAN PUREE

yields 6 servings


2 tablespoons olive oil
18 sea scallops
1 1/2 teaspoons salt
3/4 teaspoon white pepper
4 tablespoons instant flour (recommended: Wondra)
2 tablespoons unsalted butter, room temperature
1 recipe Lima Bean Puree, recipe follows
1 recipe Garlic, Bacon Wilted Arugula, recipe follows

Set a 12-inch saute pan over high heat. Add the olive oil. While the oil is getting hot, Season the scallops with the salt and pepper. Dredge the scallops in the flour and shake to remove any excess flour. Place the scallops in the saute pan and sear for 2 minutes on the first side. Add the 2 tablespoons of butter to the pan and swirl to evenly distribute. Turn the scallops and continue to cook for 1 1/2 to 2 minutes on the second side or until golden brown and just cooked through. To serve, place 1/4 cup of the lima bean puree in the center of each of 6 appetizer plates. Place 3 scallops over the Lima Bean Puree, and divide the wilted arugula among the 6 plates over the tops of the scallops.

Lima Bean Puree:
2 tablespoons butter
1/4 cup minced shallots
1 1/2 teaspoons minced garlic
1 1/2 cups blanched lima beans, (or frozen, defrosted)
3/4 cup vegetable stock, chicken stock or water
1/3 cup heavy cream
4 teaspoons fresh tarragon leaves
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

In a small saucepan over medium-high heat, melt the butter. Add the shallots and cook for 3 minutes. Add the garlic to the pan and sweat for 30 seconds. Add the lima beans and cook, stirring frequently, for 3 minutes. Add the vegetable stock and bring the liquid to a boil. Reduce heat to a simmer and cook for 10 minutes. Remove from the heat and transfer the beans and liquid to a bar blender. Add the heavy cream, tarragon, salt, and pepper and process on low speed for 1 to 2 minutes, or until very smooth. *Be careful blending the hot ingredients: make sure to hold the lid securely with a thick kitchen towel. Taste and adjust seasoning, if necessary. Serve hot.

yields about 2 cups

*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.


Garlic, Bacon Wilted Arugula:
2 ounces thick-cut bacon, diced
2 large garlic cloves, thinly sliced
5 ounces baby arugula
1/4 teaspoon salt
1/8 teaspoon ground white pepper

Set a 10-inch saute pan over medium heat and add the bacon. Stir occasionally until the bacon has rendered most of its fat and the meat is crispy, about 8 to 10 minutes. Add the garlic and saute for 30 seconds. Add the arugula, salt and pepper and toss until wilted, about 2 to 3 minutes. Serve immediately.


courtesy of: Emeril Lagasse, "Deep Sea," Emeril Live, 2006