Wednesday, January 29, 2014

Bacon and Corn Griddle Cakes

Looking at the recipe I posted last time it appears that I'm on a bacon kick.  This recipe is for some delicious and very unusual pancakes.  I borrowed the recipe from the Recipe Girl website.  Check it out she has lovely pictures of the pancakes.  http://www.recipegirl.com/2012/02/16/bacon-and-corn-griddle-cakes/

6 slices bacon, cut into 1/2-inch pieces
1/3 cup finely chopped sweet onion
1 cup all-purpose flour
2 tablespoons chopped fresh chives
1 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
2/3 cup milk
1 large egg, beaten
1 tablespoon sunflower oil (Driftless Organics) or other vegetable oil
1 cup frozen or fresh corn
1/2 cup shredded Monterey Jack cheese
 maple syrup and/or sour cream for serving

In a medium skillet, cook the bacon pieces until they begin to brown. Add the onion and continue to cook until the bacon is crisp and the onion is softened. While the bacon is cooking, combine the flour, chives, baking powder, salt and pepper in a medium bowl. Combine the milk, egg and oil and add to the dry ingredients.  Stir just until moistened. Stir in the bacon mixture, corn and cheese. The mixture will be thick. If the batter seems a bit too thick add a little more milk to thin it out.
Heat and grease a griddle or large skillet. Pour a heaping 1/4-cup of the batter onto the griddle and cook until it is golden brown- 3 to 4 minutes per side. Keep the pancakes warm in a 200 degree oven while making the rest.
The pancakes can be served with warm maple syrup as per the original recipe or topped with sour cream which is also good.

Tuesday, January 21, 2014

Braised Red Cabbage with Bacon

We have been getting quite a bit of red cabbage from our CSA farm.  I find it a bit more challenging to decide what to do with red cabbage than green.  This was a recipe that I found that sounded promising. It was a success and got Arthur's vote of, "put it on your blog." 

This is easily adjusted for more or less cabbage.

1 small head of cabbage
3 slices  (or more) bacon cut into thin slices
1 medium yellow onion, thinly sliced
1-2 tablespoons brown sugar
1-2 tablespoons Dijon mustard
2 tablespoons apple cider vinegar
1 cup chicken broth
Salt & pepper to taste

Slice the cabbage into quarters, remove the core and slice into 1/4" strips.  This can be done quickly with a food processor.
Cook bacon until browned and remove from pan.  Cook onion in the bacon fat until it is tender and slightly brown.  Season with a bit of salt. 
Add cabbage, stir to coat with the bacon fat.  Cook until it begins to wilt.  Stir in brown sugar and mustard.
Deglaze the pan with the vinegar.  Add the chicken broth with additional salt & some pepper.  Bring to a simmer, reduce heat and cover the pan.  Simmer, stirring occasionally until the cabbage is tender.  This can take up to 45 minutes--check at 30.  It should still be a bit soupy.  Add the bacon and check for seasonings.

I served this with some browned Italian sausage.

Adapted from a recipe from CHOW.