Thankin’ for Bacon – Stuffing & Potatoes…

It’s a twofer tonight as we finish out our side dishes.  So far on our Thankin’ for Bacon Thanksgiving table we have:

Bacon Apple Pie – Dessert
Bacon Wrapped Water Chestnuts – Appetizer
Spinach, Bacon and Onion Dip – Appetizer
Green Beans and Bacon Sauté – Veggie Side
Carrots with Country Bacon – Veggie Side

What’s missing?  Some good old, stick to the ribs, potatoes and stuffing!

Let’s start with the taters…

Cheddar and Mashed Potato Gratin

Ingredients:

4 bacon (slices chopped)
1 cup shallot (sliced)
6 cups mashed potatoes (leftover)
1 tbsp fresh parsley (chopped, thyme and chives)
1/4 cup whole milk
1 1/2 cups cheddar cheese (grated)

Directions:

?

Preheat oven to 400°F.
Cook bacon and shallots in heavy large skillet over medium-high heat until bacon is crisp, stirring frequently, about 10 minutes.
Stir in mashed potatoes and herbs. Mix in 1/4 cup milk, adding more milk if mixture is dry. Season potato mixture with salt and pepper.
Transfer to 2-quart gratin dish. Sprinkle cheese over and bake until cheese is beginning to brown, about 30 minutes.

Aren’t those yummy?!?  With something as heavy as that, I thought we’d go a slightly different route with the stuffing…

Wild Rice Cranberry and Cornbread Stuffing

Ingredients:

1 slice bacon (chopped) – Ed. Note: feel free to add more ;-)
2 tbsps butter
2 onions (chopped)
3 celery ribs (chopped)
1 1/2 cups cremini mushrooms (sliced)
1 cup cranberries (fresh)
2 cups chicken broth
3 cups cornbread (crumbled)
1 1/2 cups wild rice (cooked)
1/2 cup pecans (toasted and chopped)

Directions:

Cook bacon until crisp, remove and set aside.
Add butter to pan and melt. Add onions, celery and mushrooms. Saute for 8 to 10 minutes until vegetables are tender.
Add cranberries and chicken broth. Bring to boil, then remove from heat.
Add corn bread, cooked wild rice, pecans and bacon.
Add salt and pepper to taste.
Roast inside turkey or in casserole dish (about 30 minutes at 350 degrees).

We wrap up our week tomorrow with the star of the show…

both recipes and photos via yummly – dish 1 | dish 2

Originally posted 2011-11-22 20:27:40.

Related Stories:June 17, 2014 Thankin’ for Bacon – Appetizer #2…January 27, 2014 Thankin’ for Bacon – Veggie Side #1…


Originally posted 2013-03-05 16:46:11. Republished by Blog Post Promoter

Bakon Vodka

Yes you read that correctly. Apparently the new hot vodka on the town is Bacon flavored Vodka coming out of the http://www.blackrockspirits.com/ cellar. There seems to be a lot of bacon flavored products coming out these days and why stop short of Vodka. Flavored Vodkas are also every where so I guess it was only a matter of time. According to www.baconvodka.com :

“Bakon Vodka is a superior quality potato vodka with a savory bacon flavor. It’s clean, crisp, and delicious. This is the only vodka you’ll ever want to use to make a Bloody Mary, and it’s a complementary element of both sweet and savory drinks.”
I don’t know about you but I can’t wait to find a bottle for those special occasions that call for something out of the ordinary. You know like breakfast…

Originally posted 2009-07-08 18:04:00. Republished by Blog Post Promoter

Nueske’s cookoff finalist #4: All you need is loaf

Nueske’s cookoff finalist Elizabeth
Schuler has her eye on bacon.When the paths of tradition and innovation intersect, great things can happen–especially when bacon also comes into play. That very well might be the case with Elizabeth Schuler’s finalist entry into the Nueske’s Amateur Cookoff at this year’s Baconfest Chicago. Her recipe takes the humble meatloaf–a dish not normally known to induce thrills–and boosts its excitement factor up considerably with cumin, coriander…and, of course, bacon. And, if you dig this recipe, she’s got more deliciousness up her sleeve–check out her blog My Communal Table for tons of other amazing dishes. Here, Ms. Schuler explains her inspiration, and her love for salted pork strips.

BDJ: How did you come up with this delicious idea?

Elizabeth: I love meatloaf, but I love cold meatloaf sandwiches as much. So I started to put things in a meatloaf that I loved to find in a terrine. Pistachios, etc. and then rolled completely in bacon. I can’t wait to share it with all of you.

BDJ:? Why do you love bacon?

Elizabeth: I love how a small piece of?bacon can add so much flavor to a dish. I love how satisfying it feels to have bacon with eggs in the morning, but most of all I love the look on my small son’s face when he is consuming bacon. He is sooo happy. It is food of love.

BDJ:? What’s your favorite way to eat bacon (besides in this recipe, of course)?

Elizabeth: Simply it is the BLT! Bacon, lettuce and tomato sandwich!

Elizabeth Schuler’s entry takes the humble meatloaf
and kicks it up several notches with spices and bacon.BDJ:? Why should you win?

Elizabeth: I am going to let my food do the talking. The best food should win.

BDJ:? Anything to add?

Elizabeth: I am really excited to meet all the competitors and?witness their creative dishes. I am really looking forward?to experiencing?all the inspiration that these world class chefs are going to present at the fest as well.? It will be fun to chill with some bacon poetry and lots of cured meats.

Bacon Du Jour

Originally posted 2011-03-15 16:25:00. Republished by Blog Post Promoter

Baconize Your Car

For many of us, our cars become a second home. If you have to commute to work every day, you might end up spending more time in your car that you’d like. While driving from place to place can be stressful in traffic, that time can also be soothing. The summer I had a job […]

Originally posted 2012-05-09 16:30:42. Republished by Blog Post Promoter

2695. MOUSSE of PETITS POIS with CRISP BACON and ONION RINGS

serves six

Mousse
3 sheets leaf gelatine
200 grams petit pois
1 bunches fresh mint
1 pinches sugar
75 ml double cream

Onion rings
6 rings of onions
100 grams flour
1 egg, beaten
50 grams breadcrumbs

Garlic croutons
6 croutons
2 tablespoons garlic oil

To serve
6 rashers of streaky bacon

For the mousse: place the gelatine leaves into a tray of cold water for 2-3 minutes, or until softened. Bring the water to the boil in a saucepan, then add the peas and mint and boil for 1-2 minutes. Remove from the heat. Transfer to a blender and blend to a smooth purée. While the purée is still hot, remove the gelatine leaves from the water, squeeze out any excess moisture and add to the purée and blend again. Pass the purée through a sieve into a bowl, then season to taste with sugar, salt and pepper. Set aside to cool completely, about 30 minutes. When the purée is set, whip the double cream to soft peaks and fold it into the purée. Cover with cling film and place in the fridge for at least 2 hours to allow the mousse to set completely.

??For the onion rings: heat a frying pan with 1-2cm of oil. Dip the onion rings in the flour, then into the egg then roll in the breadcrumbs to cover. Fry in the oil for 3-4 minutes, or until golden-brown and crisp. ??

For the garlic croutons: drizzle the croutons with garlic olive oil. ??To serve, spoon the mousse onto a serving plate, top with a slice of crisp bacon and an onion ring and crouton.

bacon recipe courtesy of: Galston Blackiston, Market Kitchen, Good Food Channel, UKTV

Originally posted 2012-09-24 08:54:00. Republished by Blog Post Promoter