Cool Melon And Hot Bacon Food

COOL MELON AND HOT BACON

Steps:

• Cut the melon in half, scoop out the seeds and cut the flesh into wedges.
• Slice the fruit from the skin then cut the flesh into thick cubes. Keep the pieces generously sized.
• Remove the rinds from the bacon. Grill the bacon - or fry it in a non-stick pan - until crisp, then drain on kitchen paper. Cut or break the bacon into pieces about 2 cm in length. Pull the leaves from the parsley and roughly chop.
• Dissolve the honey in the lemon juice, season with a few grinds of black pepper and beat in the olive oil with a fork or small whisk.
• Add the bacon and parsley to the melon. Pour over the dressing and gently toss, trying not to break up the melon. Divide between two plates and serve.

HOT MELON SALAD

Steps:

• Heat a large saute pan or wok over high heat. Once the pan is hot, add the olive oil, followed by the onion, and saute for 1 to 2 minutes, moving the pan continually. Add the melon and saute for another 1 to 2 minutes or until the melon starts to take on color. Add the basil, salt, and pepper and continue to cook for another minute. Add the vinegar to the pan and toss to combine. Pour mixture onto a serving platter, sprinkle with the cheese and pine nuts, and serve immediately.

BITTER MELON AND EGGS/ MARA PAD KAI

Steps:

• Cut the bitter melon in half lengthwise, remove the seeds and slice each half crosswise in thin pieces.
• Beat the eggs in a bowl with 1 to 2 tsp of light soy sauce and a dash of ground white pepper.
• Heat a wok until its surface begins to smoke.
• Swirl in the oil and let heat 10 to 15 seconds.
• Add the bitter melon and sauté in the oil for about one minute.
• Sprinkle with 1 tablespoon of light soy sauce and continue to sauté for another 1 to 2 minutes, or until the melon starts to soften.
• Spread the melon pieces thinly over the wok surface.
• Pour the beaten eggs evenly over the melon pieces.
• Let eggs set about half a minute, then flip the mixture over to cook the other side.
• Cook until eggs are set and lightly browned.

HOT BACON AND SWISS DIP

Steps:

• Preheat the oven to 350 degrees.
• Combine cream cheese, mayonnaise, swiss cheese and green onion in a bowl.
• Crumble 6 slices of the bacon and add to the bowl.
• Combine all ingredients well.
• Transfer to a baking dish.
• Crumble the remaining 2 slices of bacon.
• Combine the crumbled bacon and crushed crackers.
• Sprinkle on top of the cream cheese mixture.
• Bake at 350 degrees for 15-20 minutes.
• Serve the dip on Ritz or any other type of butter crackers.

HOT BACON - CABBAGE SLAW

Steps:

• Fry bacon until crisp in very large pan; remove from pan, then saute onion in pan fat.
• While bacon and onion is frying, toss cabbage and carrots; set aside.
• Prepare dressing: mix vinegar, sugar, salt and mustard; add to onion in pan, stir until sugar dissolves.
• Add cabbage & carrots back into pan; stir until coated with sauce.
• Return bacon pieces to pan; toss in peanuts, if used.
• NOTE: DOUBLE the sauce ingredients if you like juicier slaws.
• SUGGESTION: Add more bacon and carrots for a Main Dish meal.