3068. PIKE with SAUERKRAUT and BACON

serves six

2 lb. of pike or other firm white-meat fish, cut in fillets
water or fish stock, to cover
3 onions
1 stalk celery, with leaves
6 peppercorns
salt
8 slices bacon, diced
1 cup fine, dry bread crumbs
sauerkraut
1/2 cup butter
3 tablespoons flour
1/4 cup sour cream
paprika
6-8 cooked crawfish tails or shrimps (optional)

Poach fish in water or stock along with 1 sliced onion, celery, peppercorns, and a little salt. When flaky, remove fish; strain and reserve stock. Fry bacon and as fat becomes rendered add 2 diced onions. Fry slowly until bacon and onion are golden brown. Butter a 6-cup soufflé dish and sprinkle bottom and sides with bread crumbs, tapping out excess. Place a layer of sauerkraut in the dish, add a layer of the onion and bacon mixture and another of fish. Repeat layers in that order until dish is full, ending with sauerkraut. Melt 3 tablespoons butter, stir in flour, and sauté over low heat for about 5 minutes or until flour begins to take on color. Measure stock and, if necessary, add enough water to make 2 cups. Add to butter and flour mixture along with the sour cream. Stir until smooth. Season with salt and paprika to taste. Place crawfish or shrimps around top of sauerkraut. Add sauce and a generous layer of bread crumbs dotted with remaining butter. Bake in preheated 375 degree oven for about 30 minutes or until sauce is golden brown and bubbling.

bacon recipe courtesy of: The Horizon Cookbook: An Illustrated History of Eating and Drinking through the Ages, by the Editors of Horizon Magazine. American Heritage Publishing Co., Inc., 1968

3052. SUMMER CORN and OYSTER CHOWDER with BACON and FENNEL

yields two appetizer servings

4 oz. smoked slab bacon, diced
1/2 small onion, small dice
1/4 cup small dice fennel bulb (reserve tops for garnish)
1/4 cup small dice celery

2 cobs yellow corn, gratedup to 1 cup whole milk10 oysters shucked, liquor retainedsalt to taste
Put the diced bacon in a saute pan over medium heat and cook until the fat has been rendered and the bacon is crispy. Pour off the fat, leaving about 2 teaspoons in the pan with the crispy bacon. Add the onion, celery, and fennel and cook until softened. Remove the pan from the heat for about 30 seconds to allow it to cool slightly, then add the grated corn (it should be very juicy). Return to the heat and stir constantly as it thickens. Once it is bubbling, add half the milk and bring to a boil. Remove from the heat and add the oysters with their liquor. Stir well and judge consistency; if you prefer it to be a little thinner add a bit more milk to desired consistency. Season to taste with salt and heat quickly to desired temperature. Serve at once; if the soup is allowed to stand too long the oysters will overcook and become tough. Serve in warm bowls and garnish with fennel fronds.

bacon recipe courtesy of: Chef Eric Joppie, Bar Avignon, 2138 SE Division Street, Portland, OR 97202; Eric Joppie will be participating in Feast Portland (Sunday, September 22, 10 a.m.). Watch Eric Joppie on KATU.com.

3003. BACON-WRAPPED JAMBALAYA-STUFFED CHICKEN

makes four servings?

8 slices thick-cut bacon?
1 onion, finely chopped?
1 rib celery, finely chopped?
1/2 red bell pepper, chopped?
4 ounces shrimp (about 12) peeled, deveined and chopped?
1 cup crumbled cornbread (about two 3-inch squares)?
salt and pepper?
4 skinless, boneless chicken breasts (about 6 ounces each)?

In a large skillet, cook the bacon over medium heat, turning often, until half-cooked, about 3 minutes. Transfer to a paper-towel-lined dish. Add the onion, celery and bell pepper to the skillet and cook until softened, about 3 minutes. Stir in the shrimp and cook until opaque, about 2 minutes. Stir in the cornbread; season with salt and pepper.?

Cut a 2-inch-wide slit through the center of each chicken breast, beginning from the thicker side and cutting horizontally toward the center to make a pocket. Fill each with one-quarter of the stuffing; press the opening to seal.

Place 2 strips of bacon on a work surface. Lay a chicken breast crosswise on the strips and wrap the bacon around the breast; secure with toothpicks.?

Wipe out the skillet and heat over medium heat. Add the wrapped chicken and cook for 3 minutes. Turn the chicken, cover the pan with a lid and cook, turning once or twice, until the bacon is crisp and the chicken is just cooked through, about 5 minutes.

bacon recipe courtesy of: Every Day with Rachael Ray, April 2008

2974. FRENCH-STYLE BRAISED OCTOPUS with FENNEL and BACON BONES

serves as a main meal for 6

3 lb. baby octopus
10 garlic cloves
2 inches knob ginger, roughly chopped
1 teaspoon sea salt
1/2 cup sherry vinegar
1/3 cup extra virgin olive oil
1/4 cup honey
3 medium-sized carrots
3 sticks of celery
1 cup extra virgin olive oil, extra
2 1/2 inch knob ginger, sliced
8 small salad onions, trimmed and cut into quarters
1 baby fennel bulb, finely sliced lengthways
5 oz. smoked bacon bones, sliced
1 tablespoon sea salt, extra
1/2 bunch thyme
1/4 cup raw sugar
1/3 cup red wine

To clean octopus, cut tentacles away from head below the beak. Cut away and discard the beak, then turn the body inside out. Remove ink sac and internal organs. Strip skin away from head and tentacles under running water. Rinse and drain well, then cut octopus in half.

Pound garlic, chopped ginger and salt with a pestle and mortar until crushed. Stir in vinegar and oil. Place octopus in a bowl and pour over garlic mixture and honey. Using your hands, mix thoroughly. Cover and refrigerate for 1 hour.

Meanwhile, peel carrots, cut into quarters lengthways and slice. Cut celery sticks in half lengthways and slice. Heat extra oil in a large, heavy-based pan, add sliced ginger, carrots, celery, onions, fennel, bacon bones and extra salt.

Cook over high heat, stirring occasionally, for 5 minutes. Reduce heat and cook for a further 10 minutes, or until vegetables are lightly browned. Add thyme and sugar, increase heat again and cook, stirring occasionally, for a further 2 minutes.

Drain octopus from marinade; reserve marinade. Add octopus to pan and stir over high heat to sear octopus and seal in juices. Pour in reserved marinade, along with wine, and bring to the boil. Reduce heat and simmer gently, covered, for about 45 minutes, or until octopus is tender.

bacon recipe courtesy of: Kylie Kwong, ABC.net, Australia, November 19, 2003

2942. CHICKEN and BACON CORN CHOWDER

yields 1½ gallons

1 large (approximately 6 pounds) chicken
1 onion, chopped
1 stalk celery, chopped
1 carrot, peeled and chopped
2 cloves garlic
3 sprigs fresh thyme
1 teaspoon black peppercorns
Kosher salt
1/2 pound thick bacon, diced
1 tablespoon extra-virgin olive oil
5 stalks celery, diced
2 medium Spanish onions, diced
2 medium russet or all-purpose potatoes, peeled and diced
8 ears fresh corn, removed from the cob
1 to 2 teaspoons fresh thyme leaves
3 cups heavy cream
Freshly ground black pepper
To poach the chicken: Combine the chicken, onion, celery, carrot, garlic, thyme, pepper and a tablespoon of salt large pot. Add water to cover, at least 3 quarts. Bring the water to a simmer over medium heat, skimming occasionally. Skim, add more water if necessary to keep the chicken covered, and continue to gently simmer until the chicken is fully cooked (the juices from the thigh will run clear), about 40 minutes. Drain the chicken reserving the broth. Allow the chicken to cool then remove the meat from the bones. Discard the bones and refrigerate the meat until ready to make the chowder. Measure out 1 1/2 quarts of the broth and reserve for the chowder. Freeze or refrigerate any remaining broth until needed for another purpose.

To make the chowder: Heat the bacon and olive oil in a large pot over medium heat. Cook until the bacon fat is rendered and the meat firming but not yet crisp, about 5 minutes. Add the celery and onions. Reduce the heat to medium-low and cook, stirring occasionally until the vegetables begin to soften, about 6 minutes. Add the potatoes, corn, and thyme. Continue to cook, stirring occasionally, until the onions are fully soft, about 8 additional minutes.

Add the chicken broth to the pot. Bring the broth to a simmer over medium-high heat. Turn down the heat to medium and simmer until potatoes are tender, about 10 minutes. Add the cream and reserved chicken. Return the chowder to a simmer, season to taste with salt and pepper. Ladle into warm bowls and serve.

bacon recipe courtesy of: The Red Lion Inn, 30 Main Street, PO Box 954, Stockbridge MA 01262-0954; “Berkshires,” FoodNation With Bobby Flay, Food Network

2921. HERBED CHICKEN POTPIE with BACON

1?package puff pastry2 tablespoons butter, ?
4 oz. bacon, finely chopped
1 1/2 lb. chicken, cut into bite-sized pieces
1 yellow onion, peeled and chopped
6 carrots, peeled and chopped
6 celery stalks, chopped
1 cup frozen peas, thawed
1 quart chicken stock
1 teaspoon fresh tarragon
2 tablespoons fresh marjoram, chopped
1/4 cup fresh parsley, chopped
1 bay leaf?
sea salt, to taste
freshly cracked black pepper, to taste

Heat the butter in a pan until melted over medium-low in a cast iron skillet or other oven-safe skillet. Add the chopped bacon and cook until done. When the bacon is browned and crisp, add the chopped onion and garlic and cook until translucent. Add the chopped chicken and cook through. When the chicken is done, add the chopped carrots, celery, and bay leaf. Increase the heat, and add chicken stock and cook down until the stock is reduced to a gravy that smoothly envelopes the other ingredients.

Remove the bay leaf and add the remaining herbs. Season the mixture with salt and pepper.

Roll out the puff pastry, and cover the skillet with the dough. Cut a few vents into the crust and bake in an oven preheated to 375°F and cook until the crust is nicely browned. Allow the pie to cool for 5 to 10 minutes and serve with a fresh green salad and beets.

bacon recipe courtesy of: Foodily; WebMD, July 16, 2012

2912. NAVY BEAN BACON CHOWDER

yields six servings?

1 1/2 cups navy beans, sorted and rinsed
2 cups cold water
5-6 slices bacon?
1 medium carrot, cut lengthwise into halves, then cut into 1-inch pieces?
1 rib celery, chopped?
1 cup chopped onion?
1 small turnip, cut into 1-inch pieces?
1 teaspoon dried Italian seasoning
1/8 teaspoon black pepper
1 large can (46 ounces) chicken broth?
1 cup milk

Soak beans overnight. Drain. Cook bacon in medium skillet over medium heat. Drain and crumble. Combine carrot, celery, onion, turnip, Italian seasoning, pepper, beans and bacon in slow cooker; mix slightly. Pour broth over top. Cover and cook on low 7 1/2 to 9 hours or until beans are crisp-tender. Ladle 2 cups of soup mixture into a 4-cup container and purée in food processor or blender. Return mixture to slow cooker. Add milk to slow cooker. Cover; cook on high 15 minutes or until heated through.

bacon recipe courtesy of: Camellia Beans, L. H. Hayward & Co., LLC, 5401 Toler Street, Harahan, Louisiana 70183