Recipes

Potluck Potato Salad

Potluck Potato Salad

Inspired by German-style potato salads, the potatoes soak up the bacon flavor as it sits, so it is perfect to make ahead and take to a picnic or potluck event. Note, cooking the potatoes with the skins on prevents them from turning mushy when cubed.
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Ingredients

Serves 8-10

Instructions

  • Scrub the potatoes and cut them in half.
  • Cover the potato halves with cold water in a large pot.
  • Bring to a boil.
  • Cook until potatoes are tender but not falling apart, about 20 minutes.
  • Drain and cool until they are easy to handle.
  • Peel and cut the potatoes into 1½ inch cubes.
  • Combine the cooked potatoes, bacon, green onions, celery and olives (if using) in a large bowl and toss well with Sage Dressing until fully coated.
  • Cover and chill for at least 1 hour, or overnight.
  • Serve chilled.
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Course; Pork / Salad

Sage Dressing

Sage Dressing

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Ingredients

Instructions

  • In a small bowl, whisk together the vinegar, sage, sugar, salt, and pepper.
  • Add the oil in a slow, steady stream, whisking constantly.
  • Refrigerate until ready to use.

Notes & Wine Advice

Over the top bacon lover’s tip:
Toss the cooked, cubed potatoes in 1-2 tablespoons Clarified Bacon Fat before adding the remaining ingredients.
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Course; Dressing / Pork

Power Lunch Spinach Salad

Power Lunch Spinach Salad

This is a well-balanced entrée salad rich in protein and Omega-3 fatty acids. Serve it alongside grilled salmon and you can have your bacon and “power foods” all at the same time!
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Ingredients

  • 8 cups 6 ounces baby spinach, rinsed and dried
  • 1 cup cooked and crumbled bacon about 12 slices
  • 1 cup thinly sliced mushrooms 8 ounces
  • 1 medium carrot shaved into thin ribbons with a vegetable peeler
  • ½ cup crumbled goat cheese 2½ ounces
  • 1 large avocado diced (about 1 cup)
  • ½ cup chopped toasted walnuts
  • 2 hard-boiled eggs quartered lengthwise
  • Walnut Dressing

Instructions

  • Divide the spinach among 4 salad plates.
  • Evenly distribute the bacon, mushrooms, carrots, goat cheese, and avocado among each serving.
  • Top with walnuts and garnish with 2 pieces of egg.
  • Drizzle the salads with Walnut Dressing and serve immediately.
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Course; Pork / Salad

Walnut Dressing

Walnut Dressing

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Equipment

  • Small bowl

Ingredients

Instructions

  • In a small bowl, combine the vinegar, mustard, garlic, shallot and parsley.
  • Add the oil in a slow, steady stream, whisking constantly to emulsify.
  • Do not add the oil too quickly or the dressing will separate.
  • Season with salt and pepper to taste.
  • Keep refrigerated until ready to use.
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Course; Dressing / Pork

Frisée Salad from Theresss Gilliam

Frisée Salad from Theresss Gilliam

This is a variation on a classic French bistro salad. While the traditional version is topped with a warm poached egg, ours has baked slices of baguette slathered with goat cheese. The dressing should be warm but not too hot, so it very lightly wilts the slightly prickly leaves of frisée. It’s sometimes helpful to make a double batch of glazed pistachios. They tend to disappear.
Couverts4
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Ingredients

Instructions

  • Preheat oven to 425°F.
  • Line a baking sheet with parchment paper.
  • Brush olive oil evenly on both sides of the baguette slices.
  • Spread the tops with 1 tablespoon of goat cheese.
  • Bake on the prepared sheet pan until the edges are golden brown and the cheese begins to bubble, about 6 minutes.
  • Keep warm while you prepare the salad.
  • Cook the bacon in a large skillet over medium heat until crisp, about 8 minutes.
  • Turn off the heat.
  • Add the vinegar, frisée and black pepper to taste in the skillet and toss to coat.

Notes & Wine Advice

Serve the salad immediately on individual plates with 2 pieces of baguette and a sprinkling of Glazed Pistachios.
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Course; Pork / Salad

Glazed Pistachios

Glazed Pistachios

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Ingredients

Instructions

  • Melt the butter in a small skillet over medium-high heat.
  • Add the pistachios.
  • Sprinkle in the sugar and toss with the pistachios to coat, stirring constantly, about 2 minutes.
  • When sugar begins to caramelize add water and stir until sugar liquefies and coats pistachios.
  • Transfer nuts to a piece of foil or parchment to cool.
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Course; Nuts / Pork

Bacon And Apple Grilled Cheese Panini

Bacon And Apple Grilled Cheese Panini

Get your sandwich press out of the back of the cupboard (or the garage) and prepare to fall in love with it all over again. Manchego cheese is a full-flavored, firm Spanish cheese that melts marvelously. Use a good, aged Gouda for nutty complexity. But, let’s face it, most any good cheese will make a divine sandwich when paired with crisp bacon and slices of tart apple. The Dijon adds a nice peppery tang. If you do not have a Panini press, grill the sandwiches slowly on a lightly oiled griddle or skillet, about 4 minutes per side.
Couverts4
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Ingredients

  • 1 loaf of foccacia or ciabatta bread cut into 4×4 inch squares
  • 4 teaspoons Dijon mustard
  • 1 Granny Smith or similar tart firm apple, thinly sliced
  • 1 cup shredded Manchego cheese about 3 ounces
  • 1 cup shredded Gouda cheese about 4 ounces
  • 12 slices of thick-cut bacon cooked

Instructions

  • Slice the bread squares through the middle to make top and bottom slices.
  • Spread 1 teaspoon of Dijon mustard inside the top slices.
  • Divide cheeses, apple slices and bacon evenly among the bottom slices.
  • Assemble the sandwiches and grill in a countertop grill or panini press according to manufacturer’s instructions until the bread is crisp and brown and the cheese is melted.
  • Serve immediately.
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Course; Bread / Fruit / Pork

Alsatian Tart

Alsatian Tart

This French onion tart is a wonderful party dish that appeals to a diverse crowd. It is great cut into tiny bites to serve with chilled white wine before an elaborate meal, or as slices served with cold beer for the big game.
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Ingredients

Makes 1 (10×12 inch) tart

Instructions

  • Preheat oven to 400°F.
  • Heat the olive oil in a large skillet over medium heat.
  • Add the onions and cook, stirring occasionally, until they are soft and golden brown, about 15 minutes.
  • Add the wine and stir gently to dissolve any flavorful brown bits from the bottom of the skillet.
  • Simmer until the wine is evaporated, about 2 minutes.
  • Remove the skillet from heat.
  • Line a baking sheet with parchment paper.
  • Roll out the puff pastry on a lightly floured surface into a 10×12 inch rectangle.
  • Transfer the dough to the prepared baking sheet.
  • Spread crème fraîche evenly over the dough, leaving a 1-inch space around the edge.
  • Sprinkle evenly with the crumbled bacon and onions.
  • Top with the shredded cheeses.
  • Fold the exposed edges of the dough over the tart filling to form a 1-inch border.
  • Gently press the corners to help seal the edges into place.
  • Brush the exposed crust with the prepared egg wash.
  • Bake the tart until the crust is golden brown and the bacon is crisp, 20-25 minutes.
  • Cut into 6-8 slices and serve hot.
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Course; Pork / Quiche / Tarts
Cuisine; European / French

Friday’s Frittata

Friday’s Frittata

Frittatas are wonderfully adaptable. Slices of this family-sized omelet can be served hot or cold, for breakfast, lunch or dinner. Hemingway put frittatas in between slabs of country-style bread for hearty sandwiches. This flavorful version might be best if it goes right in your mouth.
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Ingredients

Serves 4-6

Instructions

  • Place oven rack in the middle of the oven and preheat the broiler.
  • Cook the bacon in a large skillet over medium heat until crisp, about 8 minutes.
  • Transfer to paper towels, reserving rendered bacon fat in the skillet.
  • In the same skillet cook the onion and garlic until softened, 5 minutes.
  • Transfer the onion mixture to a bowl.
  • Cook the spinach in the skillet until it is wilted and tender, about 2 minutes.
  • Work in batches if necessary.
  • Transfer the cooked spinach to a colander and squeeze out as much liquid as possible.
  • Chop the spinach and add it to the onion and garlic mixture.
  • Melt the butter in a large, ovenproof skillet over medium-high heat.
  • In a bowl, whisk the eggs, milk, salt, and pepper together and pour into the skillet.
  • Gently stir in the spinach, onion, bacon, and minced chives.
  • Cook until the eggs are almost set, about 5 minutes, occasionally lifting up the edges of the frittata and tilting the pan so the uncooked egg mixture flows underneath.
  • Sprinkle cheese over the top of the eggs and place the skillet in the oven.
  • Broil until the frittata is set and the cheese begins to brown, about 3 minutes.
  • Cut the frittata into wedges and serve immediately with sour cream and hot sauce alongside.
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Course; Eggs / Pork / Tapas