720. ROASTED RED PEPPER, BACON and EGG TERRINE

yields 1 terrine


3 red bell peppers, cut in half and seeded
6 oz. button mushrooms, sliced
2 teaspoons salt, divided use
¾ teaspoon black pepper, divided use
1 tablespoon plus ¼ cup olive oil, divided use
3 tomatoes, sliced
2 eggs
2 tablespoons red-wine vinegar
¼ teaspoon red-pepper sauce
1½ cups red cabbage, shredded
1 lb. bacon, sliced
8 oz. mozzarella, shredded
3 cloves garlic, minced

Roast peppers in oven until skin blisters about 15 minutes. Remove skin; refrigerate. Season mushrooms with 1½ tsp. salt and ½ tsp. pepper. Sauté over high heat with 1 Tbsp. olive oil until mushrooms brown and soften. Process tomatoes and garlic in a blender until smooth. Strain sauce through a chinois. Whisk in ¼ cup olive oil, eggs, vinegar, hot sauce, ½ tsp. salt and ¼ tsp. pepper. Line terrine mold or loaf pan with plastic wrap. Layer with 1⁄3 each of red pepper slices, mushrooms, sauce, cabbage, bacon slices and cheese. Repeat layering until all ingredients are used. Cover with plastic wrap, pressing down on wrap to compact mixture. Refrigerate. Bake terrine in water bath at 300F until firm; about 40 minutes Refrigerate until well chilled. Serve sliced at room temperature.


courtesy of: David Binkle, Dining Services Director, California State University, Fresno, California

719. SHRIMP and GRITS with BACON

2 cups water
1 (14 1/2 ounce) can chicken broth
3/4 cup half-and-half
3/4 teaspoon salt
1 cup regular grits
3/4 cup shredded cheddar cheese
1/4 cup grated parmesan cheese
2 tablespoons butter
1/2 teaspoon Tabasco sauce
1/4 teaspoon white pepper
3 slices bacon
1 lb medium shrimp, peeled and deveined
1/4 teaspoon black pepper
1/8 teaspoon salt
1/4 cup flour
1 cup sliced mushrooms
1/2 cup sliced green onions
2 cloves garlic, minced
1/2 cup fat-free low-sodium chicken broth
2 tablespoons fresh lemon juice
1/4 teaspoon Tabasco sauce
lemon wedges

Bring first 4 ingredients to a boil in a medium saucepan; gradually whisk in grits; reduce heat and simmer, stirring occasionally, 10 minutes or until thickened; add cheddar cheese and next 4 ingredients; set aside but keep warm. Cook bacon in a large skillet until crisp; remove bacon and drain on paper towels, reserve 1 tablespoon of drippings in skillet; crumble bacon and set aside. Sprinkle shrimp with pepper and salt; dredge in flour. Saute mushrooms in hot drippings in skillet 5 minutes, or until tender; add green onions and saute 2 minutes; add shrimp and garlic and saute 2 minutes or until shrimp are lightly brown; stir in chicken broth, lemon juice and hot sauce and cook 2 more minutes, stirring to loosen browned bits from skillet. Divide grits into 4 large, shallow soup bowls; divide shrimp mixture into four servings and place on top of grits; top each serving with crumbled bacon and serve with lemon wedges.


courtesy of: Texas Monthly, P.O. Box 1569, Austin, Texas, 78767-1569

718. PICKLED FRENCH BEANS with MACKEREL, BACON, and TALEGGIO JACKET POTATO

serves 4


For the beans
1 tbsp olive oil
5 shallots, finely sliced
2 sprigs fresh thyme, leaves only
1 bay leaf
2 garlic cloves, peeled and crushed
1-inch piece ginger, peeled, finely chopped
2 tsp pink peppercorns, crushed
16 fl oz white wine vinegar
1 lb. 2oz French beans, tops trimmed
3 oz sugar

For the jacket potatoes
4 baking potatoes
8 rashers smoked streaky bacon, cut into strips or lardons
4 small smoked mackerel fillets, skinned, boned and broken up into flakes
4 tbsp crème fraîche
salt and freshly ground black pepper
300g Taleggio cheese, cut into four equal slices

For the beans, place a heavy-bottomed saucepan onto a medium heat and add the olive oil, shallots, thyme leaves, bay leaf, garlic, ginger and peppercorns. Gently fry for 2-3 minutes, until the shallots are soft but not coloured. Add the vinegar to the pan and swirl to combine. Remove from the heat and allow to cool.

Meanwhile, bring a pan of lightly salted water to the boil and blanch the beans for two minutes. Drain and refresh the beans in cold water.

Place the beans into a large bowl and sprinkle with the sugar, tossing gently to coat. Pour the cooled vinegar mixture over the beans and set aside.

For the jacket potatoes, preheat the oven to 400F. Pierce the baking potatoes several times all over with a sharp knife, then place into the oven to bake for one hour, or until crisp on the outside, but tender when pierced with a knife. Remove from the oven and allow to cool slightly.

Preheat the grill to its highest setting.

Meanwhile, heat a frying pan until hot. Add the bacon strips and fry, stirring occasionally for 3-4 minutes until golden and crisp. Remove the bacon from the fat with a slotted spoon and set aside to drain on kitchen paper.

When the potatoes are cool, place them onto a board and slice the tops off. Using a spoon, scoop out all of the potato flesh from the skins and place the flesh into a clean bowl. Mash the potato flesh until smooth, then add the cooked bacon, flaked mackerel and crème fraîche. Season, to taste, with salt and freshly ground black pepper. Carefully spoon the potato mixture back into the potato skins and place onto a baking sheet. Top each potato with a piece of Taleggio and place under the grill to cook until the cheese is golden and bubbling.

To serve, place the jacket potatoes onto four plates and place a spoonful of the pickled beans alongside.


courtesy of: James Martin, Saturday Kitchen, BBC UK

717. BAKED ENDIVES with BACON and MASCARPONE

makes 4 to 6 servings


1/4 pound thick-sliced bacon, cut into 1/2-inch matchsticks
1 cup mascarpone (8 ounces)
2 tablespoons finely chopped parsley
1 teaspoon thyme leaves
Salt and freshly ground pepper
12 baby Belgian endives (1 3/4 pounds), halved lengthwise
1 tablespoon extra-virgin olive oil
2 tablespoons fine dry bread crumbs

Preheat the oven to 500°. Lightly oil a large glass or ceramic baking dish. In a small saucepan, cook the bacon over moderate heat until crisp; drain on paper towels. In a small bowl, mix the bacon, mascarpone, parsley and thyme and season with salt and pepper. Using a small melon baller or spoon, scoop a little of the core from each endive half, leaving a shallow bowl. Rub the endives lightly with the olive oil. Spread 2 teaspoons of the mascarpone mixture on the cut side of each endive half, smearing it between the leaves. Arrange the filled endives in the baking dish and sprinkle with the bread crumbs. Bake for about 8 minutes, or until the filling is bubbling and the endives are just tender. Preheat the broiler. Broil the endives for about 1 minute, or until the bread crumbs are toasted. Serve hot.

MAKE AHEAD: The endives can be baked ahead and broiled just before serving.


courtesy of: Nancy Harmon Jenkins, "The Winter Garden | Warming Recipes From Four Season Farm," Food & Wine, February 2003

716. BACON and BRIE CHEESE PANINI with AVOCADO MAYO and YAM FRIES

makes 1 sandwich


For the Mayo:
1 ripe avocado, peeled, chopped
1/4 cup mayonnaise
1/2 tablespoon rice wine vinegar
Pinch cayenne
Salt
Pepper

For the Sandwich:
1 square of focaccia, 4" x 4", split
1 tablespoon melted butter
2 ounces Brie cheese, cut in 4 slices
3 strips applewood-smoked bacon, fried crisp
Thinly-sliced red onion
2 slices tomato
Head lettuce, cut into thin ribbons

For the fries:
1 small yam, peeled and cut in 1/4" x 1/4" strips
Oil for frying
Salt and pepper to taste


Mayo: Place avocado, mayonnaise, vinegar and cayenne in food processor or blender. Puree until smooth. Season to taste with salt and pepper.

Panini: Brush all sides of bread with melted butter. Place 2 slices of cheese on each slice of bread. Add bacon, onions, tomato and lettuce to one side. Place other piece of bread on top, cheese side down. Grill sandwich on hot griddle or skillet until bread is browned on both sides and cheese is melted.

Yam: Heat oil to cover fries in small skillet to 375°F. Fry yams until they are crispy, about 5-7 minutes. Drain, drying with paper towels; season with salt and pepper.

Spoon mayo into small serving dish or ramekin. Slice sandwich in half and place on plate with fries and mayo.


courtesy of: Chef Goose Sorensen / Wisconsin Milk Marketing Board, 8418 Excelsior Drive, Madison, Wisconsin 53717, (608) 836-8820

715. KITTERY POINT SCALLOPS with BACON

serves 4


12 oz. scallops
2 strips bacon, raw
1 small onion, diced
2 whole potatoes, peeled, cut into 1" cubes
1/2 tsp. flour
1 quart heavy cream
3/4 tablespoons red pepper, diced

Dice bacon. In medium saucepan cook bacon on low heat until bacon is crisp. Add onion. Cook for 2 minutes. Add potatoes and flour cook for 2 more minutes. Slowly add heavy cream and simmer for 20 minutes. Add scallops and red pepper. Simmer 5 - 8 minutes or until scallops are firm.


courtesy of: Lobster Anywhere, 380 South Broadway, Salem, New Hampshire 03079

714. FRESH CORN with BACON and LOBSTER

2 Maine lobsters, 1-1/2 pounds
1/4 pound bacon, medium dice
4 Tablespoons shallots, minced
6 Tablespoons butter
8 ears corn, cut off the cob
1 bay leaf
1 Tablespoon thyme, chopped
2 cups chicken stock
2 cups heavy cream
1-1/2 cups asparagus, sliced on bias
1/2 cup Parmigiano-Reggiano cheese, grated, plus a few pieces shaved
To taste salt and pepper
2 Tablespoons chives, bias cut

In a very large stock pot, over high heat, bring the water to a boil and add the salt. Kill the lobsters by inserting the point of a large knife into the back of the shell where the tail meets the body. Add the lobsters to the boiling water and blanch for 2 minutes. Remove the lobsters and drain them.

Remove the claws and pull the meat from the shell, cut through the head and tail lengthwise, and pull out the tail meat in two whole pieces. Slice into 1/2-inch thick medallions. Set aside.

Heat the bacon in a large saucepot. Cook until the fat is rendered and the bacon is crisp. Add the shallots and 5 tablespoons butter. Cook over medium heat for about one minute. Add the corn, bay leaf and thyme, sauté for 3 minutes.

Add half the stock and turn up the heat to medium high. Reduce the liquid quickly until the mixture thickens. Reduce the heat and add the cream. Cook, stirring occasionally, reducing the cream until it has thickened, approximately 5 to 10 minutes. Remove from the heat.

Heat a medium size skillet over medium heat. Add one-tablespoon butter, then add the lobster and sauté one minute. Add the asparagus, and then add the remaining 1-cup stock. Bring to a simmer and cook until the asparagus is tender, the lobster is cooked, and the stock is slightly reduced. Stir in the cheese, and add salt and pepper to taste. Set the claws aside for garnish. Fold the rest of the lobster mixture and chives into corn.

Garnish with the cooked claws, freshly shaved Parmesan cheese, and chives. Serve immediately.


courtesy of: Maine Lobster Promotion Council, 45 Memorial Circle, Augusta, Maine 04330

713. PIZZA with POTATOES and BACON

serves 2


Basic pizza dough

2 small potatoes
3-1/2 oz bacon
1 cup shredded Swiss cheese
1/2 cup Italian mozzarella
1 medium white onion
1 cup canned tomatoes
3 Tbsp. extra virgin olive oil
1/2 tsp. dry oregano (optional)
salt to taste
olive oil to grease

Slice the onion very thinly. In a large sauce pan over medium heat, sauté onions in 2 Tbsp. oil until tender. Add a little water if they get to dry. Meanwhile boil the potatoes in salted water. Once cooked peel them and cut them into cubes. Cut the bacon into strips and cook it until it is a bit crunchy and the fat melts away. Preheat the oven to 450°. Grease a baking sheet approximately 15 " X 11" with olive oil. I use a regular rectangular baking sheet, but if you want to use a round pan the equivalent should be about a 14" pizza pan. Then flatten half the dough using your fingers or a rolling pin. It'll be thin as an Italian pizza should be. Mix the canned tomatoes with a pinch of salt and 1 Tbsp. oil and spread them over the pizza crust. Bake for about 15 min. and then add the bacon, potatoes, cheeses and oregano. Bake for another 10 minutes or until done.


courtesy of: Patrizia Princivalle, Cooking with Patty

712. SPRING ONION and HADDOCK WRAPPED IN BACON

serves 1


4 spring onions, cut into 5cm (2in) lengths
3-4 slices of bacon
½ haddock fillet
a little oil

For the rice
a little oil
2 slices of bacon, chopped
2oz cooked rice
pinch of chilli flakes
salt and freshly ground black pepper
½ tsp medium curry powder

For the salsa
2 tomatoes, chopped
2 spring onions, chopped
1 tsp prepared mustard
salt and freshly ground black pepper
a little olive oil
a little balsamic vinegar
a few fresh chives

Preheat the oven to 425F. Heat the oil in a pan. Wrap the spring onion in the bacon slices. Fry the wrapped spring onion for 2-3 minutes. Wrap the haddock fillet in an uncooked slice of bacon. Heat the oil in a pan and fry the fillet until golden brown. Transfer to the oven and cook for a further 8-10 minutes. For the rice, fry the bacon in a little oil until browned. Add the cooked rice with a pinch of chilli flakes, seasoning and curry powder. Stir through and heat for a few minutes. For the salsa, mix the tomatoes, spring onions, mustard, seasoning, olive oil and balsamic vinegar until combined. Spoon the rice onto a serving plate and serve the wrapped haddock and wrapped spring onion on top. Serve the salsa alongside and sprinkle with chives to serve.


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

711. COCONUT RICE with BACON, BLACK BEANS and FRIED PLANTAINS

makes 8 servings


For the beans:

4 cups dried black beans, soaked overnight
1/4 cup cubed smoked bacon
3 tablespoons canola oil
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped yellow bell pepper
1 tablespoon finely chopped jalapeño
1/4 cup finely chopped poblano pepper
2 teaspoons minced garlic
1/2 cup finely chopped red onion
1/2 cup finely chopped carrot
1/4 cup finely chopped celery
1 bay leaf
1/2 tablespoon cumin seed, freshly toasted and ground
1/2 tablespoon coriander seed, freshly toasted and ground
2 1/2 quarts (10 cups) low-salt chicken broth, vegetable broth, or water


For the coconut rice:

3 tablespoons canola oil
1 cup finely chopped red onion
4 cups water
4 cups unsweetened coconut milk
4 cups long-grain white rice
Ground white pepper


For the fried plantains:

2 ripe plantains
4 tablespoons (1/2 stick) unsalted butter



For the beans:

Sauté bacon with canola oil in a large, heavy-bottomed saucepan over medium heat until bacon renders most of its fat. Add all vegetables and sauté, stirring occasionally, until they are tender and slightly caramelized.

Drain beans and add them to the pan along with bay leaf, cumin, coriander, and broth; bring to a boil. Reduce heat to medium-low and simmer beans uncovered until completely tender, about 1 1/4 hours. Make sure beans stay completely covered with liquid during cooking; add water if needed.

When beans are ready, strain them, reserving the cooking liquid. Return cooking liquid to the stove and simmer over medium heat until reduced by half, then stir back into the cooling beans. Season with salt and freshly ground black pepper.


For the coconut rice:

Heat canola oil in a large saucepan over medium heat. Add red onion and cook, stirring occasionally, for 3 to 4 minutes or until soft and translucent.

Add water and coconut milk, and bring to a boil. Stir in rice and bring mixture to a boil. Season with salt and white pepper.

Reduce heat to medium-low to keep mixture at a simmer. Tightly cover the saucepan, and cook until rice is tender and liquid is absorbed, approximately 20 minutes. Remove rice from heat and allow to rest, covered, for 5 minutes. Remove the lid and fluff rice with a fork.


For the fried plantains:

Peel plantains, and quarter them lengthwise. Slice the 8 strips of plantain into about 8 pieces each.

Melt butter in a medium frying pan over medium heat. When it starts to foam, add plantains. Sauté plantains until they are tender and edges are golden. Season with salt and freshly ground black pepper, then remove to a paper towel to drain.

To serve, combine beans with coconut rice and plantains.


NOTE: Be sure to use unsweetened coconut milk, available at most grocery stores; we’ve found that Thai brands work best. And look for plantains that are well mottled or all black—they’re much sweeter that way.

NOTE: Start soaking the beans the day before you want to make this dish.


courtesy of: Randy Zweiban, Nacional 27, 325 West Huron, Chicago, Illinois, 60610

710. PASTA with FRESH GARBANZO BEANS, OLIVES and BACON

serves 4


Cooked pasta
About 2 cups fresh garbanzo beans (or frozen peas)
3 - 4 slices bacon
Green onion, chopped
Pitted olives
Plenty of black pepper

Cook and drain the pasta. Steam the garbanzo beans (no need to steam the frozen peas). In a large skillet, cook the bacon til just beginning to crisp. Add the onion and let cook a bit. Add the olive and let warm through. Stir in the steamed garbanzo beans or frozen peas, then the pasta. Season with pepper, toss and serve.


courtesy of: Alanna Kellogg, St. Louis, Missouri / A Veggie Venture

709. BACON-STUFFED CHERRY TOMATOES

Makes 24


1 pound bacon, fried, drained and crumbled
1/2 cup mayonnaise
1/2 cup chopped green onions
2 tbsp. parsley, chopped
24 cherry tomatoes

Combine all ingredients except tomatoes. Cut a thin slice off top of each tomato. With a small melon baller or spoon, hollow out tomato (use centers on tacos or soup or mix with other vegetables). Fill tomatoes with bacon mixture.


courtesy of: Barbara / Recipe Link

708. CORNBREAD and BACON STUFFING-STUFFED CHICKEN ROULADES with ORANGE APRICOT MARMALADE

yields 4 servings


STUFFING:
2 slices bacon, chopped
1/4 cup diced onion
2 tablespoons diced celery
2 tablespoons diced green bell pepper
2 corn muffins, crumbled
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/2 cup chicken stock

CHICKEN:
4 chicken breasts, 6 to 7 ounces each
1 teaspoon salt
1/2 teaspoon fresh ground white pepper
1 tablespoon olive oil
1/2 cup orange-apricot marmalade (recommended: Sarabeth's)
1/2 cup chicken stock

For the stuffing:
Set a 10-inch saute pan over medium heat. Add the chopped bacon to the pan and cook, stirring occasionally, until the bacon is crispy and most of the fat has rendered, about 7 to 8 minutes. Remove the bacon from the pan and transfer to a paper-lined plate to drain.

Add the onions, celery and peppers to the pan and cook, stirring often, until the onions are translucent, 4 to 5 minutes. Place the cornbread in the pan and stir to combine.

Season with the salt and cayenne pepper. Pour the chicken stock into the pan and cook until it is nearly completely reduced, about 2 to 3 minutes. Remove the stuffing from the pan and place on a plate to cool. Fold the crispy bacon into the stuffing and continue to cool until the stuffing is cool enough to handle, about 15 minutes.


For the Chicken:
Preheat the oven to 400 degrees F.

Lay each chicken breast between 2 sheets of plastic wrap (each at about 13 to 14 inches long), and pound using a meat mallet to a 1/4-inch thickness.

Season the chicken on both sides with the salt and white pepper. Place 1/2 cup of the stuffing along the lower third of each chicken breast. Roll the chicken breasts like a jellyroll, and secure using twine. Add the oil to a 10-inch saute pan and once the oil is hot, add the chicken rolls -- seam side up -- to the pan. Sear the chicken in the pan for 3 minutes, then turn 1/4 of the way. Continue to cook another 2 minutes, and turn another 1/4 turn. Cook for an additional 2 minutes, and place the pan in the oven.

While the chicken is cooking, combine the marmalade and chicken stock in a saucepan and bring to a boil. Cook until the stock is nearly completely reduced, about 5 to 7 minutes. Remove the pan from the stove and set the glaze aside until needed.

After the chicken has cooked in the oven for 15 minutes, remove the pan from the oven and pour the glaze evenly over the chicken breasts. Return the chicken to the oven and cook for an additional 5 minutes, if desired, to brown the glaze. Remove from the oven and set aside to rest for 5 minutes. Remove the twine, slice the breasts crosswise into 1/2-inch thick slices, and serve immediately.


courtesy of: Emeril Lagasse, Emerils.com

707. TAMALES GISU

Red tamale:
1/3 c achote seeds
1/2 lb smoky bacon, chopped
1/2 medium onion, diced
1 head garlic, minced
3-4 thai bird or other hot chili peppers, finely minced or ground in a mortar and pestle
1 tbsp salt
1 c white cornmeal or grits, toasted
1 c cornstarch
2-3 c chicken broth, made from stewing chicken simmered with garlic and onion in water, with the cooked, finely shredded chicken meat added in

Soak achote seeds in 1 c of water until colour has been extracted, usually overnight. discard the seeds. Sautée the bacon, garlic, and onion until transparent. Add the achote water. Add the chili peppers, salt, black pepper and a cup or two of chicken stock. Bring to a full boil and slowly stir in the cornmeal until a thick paste has been formed, roughly 10 minutes. Dilute cornstarch in 1 to 2 c water. Stir in cornstarch mixture and simmer for a few minutes, stirring constantly. Remove from heat and stir occasionally.


White tamale:
1/2 medium onion, diced
1 head garlic, minced
1 tbsp salt
1 to 2 c masa harina
2-3 c chicken broth, made from stewing chicken simmered with garlic and onion in water, with the cooked, finely shredded chicken meat added in

Sautée the garlic and onion until transparent. add salt and a cup or two of chicken stock. bring to a full boil and slowly stir in the masa harina until a soft paste has been formed. Remove from heat. Cool both mixtures.

Assembly:

Wrap a couple tablespoonfuls of red tamale mixture next to a couple tablespoonfuls of white tamale mixture in a banana leaf or foil. secure well, then steam until cooked.


courtesy of: the scent of green bananas: food from the guambat

706. BACON, BANANA and RED CHILE PIZZA

Premade pizza base
1 banana (sliced)
1-2 rashers of bacon (diced)
1 red chile (diced finely)
can of tomatoes
pinch salt
1 teaspoon sugar
Basil (fresh)
1 cup shredded mozzarella cheese

Place tomatoes in pan and reduce to thick consistency. Add salt, sugar, and torn basil to taste, mix well. Spread mixture evenly over base. Layer banana, sprinkling of bacon, and chile (to taste) over base. Sprinkle cheese over top - place in oven until base is cooked, and top is golden brown.


courtesy of: Chef Neroli 'Wooj' Makim / ABC Western Queensland, Duck Street, Longreach, Queensland, 4730

705. BACON-CAULIFLOWER SALAD

serves 6


1 head lettuce
1 head cauliflower
1 cup mayonnaise
1 tablespoon sugar
1 handful of grated Parmesan cheese
1 medium red onion
1 pound bacon

In a large bowl, tear lettuce into bite-size pieces. Cut florets from cauliflower. Slice and arrange over lettuce. Spread mayonnaise over the cauliflower. Sprinkle sugar and Parmesan cheese over the mayonnaise layer. Slice onion in thin rings and layer over cheese. Cook bacon and drain well; then crumble over the onions. Cover and refrigerate. Do not toss until ready to serve.


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

704. GRILLED HANGER STEAK with BACON CHIMICHURRI

serves 8


8 garlic cloves, smashed
4 thyme sprigs, coarsely chopped
2 rosemary sprigs, coarsely chopped
1 cup dry red wine
1 medium red onion, minced
2 tablespoons extra-virgin olive oil
Eight 6-ounce hanger steaks, trimmed
Salt and freshly ground pepper


Bacon Chimichurri

4 garlic cloves, quartered with germ removed
1/2 cup packed flat-leaf parsley leaves
1/4 cup packed oregano leaves
1/4 cup rice vinegar
Juice of 1 lemon
1 cup extra-virgin olive oil
Salt and freshly ground pepper
1/2 pound sliced bacon

MARINATE THE STEAK: In a large, shallow dish, combine the garlic, thyme, rosemary, wine, onion and olive oil. Add the hanger steaks and turn to coat thoroughly. Cover and refrigerate for at least 4 hours or overnight.

MAKE THE CHIMICHURRI: In a food processor, pulse the garlic, parsley, oregano, vinegar, lemon juice and olive oil until the herbs are pureed. Scrape into a bowl and season with salt and pepper. In a large skillet, cook the bacon in 2 batches over moderate heat until crisp, about 8 minutes. Drain on paper towels and let cool, then finely chop. Pour all but 2 tablespoons of the bacon fat from the skillet.

Light a grill. Scrape the marinade off the steaks and season them with salt and pepper. Grill the steaks over a hot fire until charred all over, about 10 minutes for medium-rare meat. Transfer to a cutting board and let rest for 5 minutes.

Meanwhile, heat the bacon fat in the skillet. Add the chimichurri and bring to a simmer over high heat. Remove from the heat and stir in the bacon. Pour the sauce into a serving bowl. Carve the steaks crosswise into thick slices and serve immediately with the chimichurri.


WINE: Seviche is almost as popular in Chile as it is in Peru—maybe because citrusy Chilean Sauvignon Blancs, particularly from the cool Casablanca region, pair so well with it. Two good choices are the grapefruity 2006 Los Vascos and the minerally 2005 Kingston Family Vineyards Tobiano.


courtesy of: E. Michael Reidt, "Tao of Entertaining," Food & Wine, May 2007

703. HOT GERMAN RICE and BACON SALAD

Serves: 6


6 slices bacon, cut in 1/4" pieces
1/4 ts black pepper
1/2 cup cider vinegar
1 small carrot, grated
3 tablespoon sugar
2 tablespoon fresh parsley, chopped
2 tablespoon water
4 cup cooked rice
1/2 teaspoon salt

In a large skillet, cook bacon until crisp. Pour off fat; return 2 T. to skillet. Add onions, vinegar, sugar, water, salt, pepper. Cook until onions are tender. Stir in rice, carrot, and parsley. Heat through, about 5 minutes. This Sauce is basically the same for German Potato salad, just add celery seed. It is also good on lightly sauteed cabbage.


courtesy of: ustash.com

702. CRISPY BACON RINGS with SMOKED SALMON MOUSSE

yields 6


4 large carrots, washed
6 slices bacon, cut in half widthwise
12 toothpicks
6 slices smoked salmon
1/2 cup cream cheese
Alfalfa sprouts, or other sprouts

Preheat oven to 375°F. Cut carrots into 2-inch pieces from the thick end, so there are 12 pieces. Lay the 12 pieces of bacon on a flat work surface and then place a carrot piece at the end of each slice. Roll up so that the bacon is wrapped around the carrot pieces and secure with a toothpick. Place on a baking sheet and bake for 25 minutes, until the bacon is golden and crispy. Remove toothpicks and carefully slide the bacon rings off of the carrots. Discard carrots and cool bacon rings on a rack. Puree the smoked salmon and cream cheese in a food processor. Spoon into a piping bag, or freezer bag with the tip cut off and pipe mousse into the bacon rings. Garnish with sprigs of sprouts.


courtesy of: Michael Smith, "Chef At Home," Food TV/Canada

701. QUINOA and BACON GREASE CORNBREAD

serves 6

2 cups corn meal
1 cup quinoa meal
1 teaspoon salt
1/2 teaspoon baking soda
1 1/2 teaspoon baking powder
1 tablespoon honey or brown sugar
1 large egg; beaten
3 tablespoons bacon fat, melted
2 1/2 cup buttermilk

OPTIONAL:
4 oz Canned chopped green chilies
or jalapeno-tomato-relish

Preheat oven to 425 F. Prepare quinoa meal by grinding raw quinoa in a blender. Combine all dry ingredients. Combine wet ingredients. Mix the two together. Bake in greased 9" x 9" pan or greased muffin tin until golden (about 25 minutes).

Serve hot, with lots of butter. For a spicier variation add optional green chilies or jalapeno-and-tomato relish.

courtesy of: The Produce Company, Durham House, Durham House Street, London WC2N 6HG