Dave's Fiery Front Page
Exploring the World of Spice and Smoke
Tags >> bacon
Posted by: Dave DeWitt
on Jul 26, 2009
I went to the South Valley Farmer's Market looking for lettuce, since ours had peaked a month or so ago, and found some beautiful leeks. But what to do with them? But then I found a corn chowder recipe in the latest Saveur magazine and realized that I could adapt it and substitute the leeks for the onions, use fresh green chile and corn, which I also purchased there, and make a lunch feast. Combined with a fresh tomato and cheddar cheese sandwich on gourmet buns, the meal was outstanding and only took an hour to fix, with most of that time spent in cooking the chowder. I know that purists will scold me for cooking a chowder in the summer, but I don't care!
4 ears fresh corn, shucked
4 strips bacon, chopped
4 tablespoons unsalted butter
1 tablespoon minced fresh thyme
4 cloves garlic, minced
1 leek (white part only), chopped fine
1 rub celery, chopped fine
1 bay leaf
6 cups milk
2 small red potatoes, quartered
¾ cup chopped New Mexican green chile that has been roasted and peeled, seeds and stems removed
Salt and freshly ground black pepper to taste
1/8 cup chopped fresh basil for garnish
Cut the kernels off the corn and cut the cobs in half. Reserve.
Heat the bacon in a large pot and fry, stirring occasionally, until it's crisp. Reserve 2 tablespoons for garnish and leave the remaining bacon in the pot. Add the butter, thyme, garlic, leek, celery, and bay leaf and cook, stirring occasionally, for about 6 minutes.
Add the reserved corn kernels and cobs, milk, and potatoes, cover, bring to a boil, then reduce the heat and simmer, stirring occasionally, until the potatoes are cooked, about 25 minutes.
Skim any foam off the top, add the green chile, and cook for 2 minutes. Discard the cobs and the bay leaf. Transfer 1 cup of the mixture to the blender and puree. Stir the puree back into the pot, season with salt and pepper, and serve garnished with the basil and reserved bacon.
Yield: 4 servings
Heat Scale: Medium
Posted by: Dave DeWitt
on Apr 16, 2009
When I lived in Richmond (VA), April was the time of the shad run up the James River, and my friends and I would be on the banks casting weighted jigs into the rapids to catch them. It was amazing how long it took to land a large shad--three pounds or more--in the swirling current. Sometimes, 20 minutes! I had to be very careful because the shad have very delicate mouths and trying to muscle them to shore would rip out the lures. We kept only the gravid females (see the bulging one in the pic) who had the roes we were looking for. Then we took the roes home and made breakfast. Now that I live in New Mexico, if I had the roes, I would fix them like this:
Hot Sauced Shad Roes with Green Chile & Cheese Eggs
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Posted by: Dave DeWitt
on Dec 14, 2008
I am constantly amazed to discover spicy Italian foods I've never heard of before. Marco Budinis, one of my Italian chilehead friends, recently attended Natalidea, a Christmas trade show in Genoa, where he bought some nduja and sent me a pic of it, below. Nduja is a soft, spicy hot, spreadable salami considered to be one of the most famous, if not the most famous, of typical Calabrian foods. Nduja originates from Spilinga, though great nduja can be found in all areas of Monte Poro. The name nduja (I have no earthly idea how it's pronounced) comes from the french word "andouille," which means "sausage." Nduja is made with pork meat, a bit of fat, salt, and a lot of red chile powder, so it is quite spicy. This spiced paste is either put in jars to use as a spread or is stuffed into a casing just like salami. It was a good way to preserve the fat, if you were lucky enough to have a pig to slaughter or access to its offal. It is probably the earliest form of Calabrian convenience food, as it can easily be rendered in a saute pan with chopped onions, garlic, and either a few fresh tomatoes or a small jar of tomato sauce, and then tossed with cooked pasta like penne.
1/2 pound finely chopped bacon
2 ounces finely chopped pork shoulder
2 tablespoons ground red chile, hot (some recipes call for smoked chiles or hot smoked paprika)
1-2 tablespoons sea salt
Mix together all the ingredients in a bowl. Place the mixture in an old-fashioned meat grinder and process through a fine die. You can also use a food processor, but use the pulse mode so that you don't over process or overheat the mixture.
Yield: About 1 1/2 cups
Heat Scale: Hot
Photo by Marco Budinis
Posted by: Gwyneth Doland
on Sep 11, 2008
Thanks to FFBBQ's favorite bacon fan, Trisha Sauthoff, for sending in a tip about the maple-bacon lollipops sold by a San Francisco candymaker called Lollyphile
. They're made with real maple syrup and itty-bitty chunks of delicious smoked bacon. Mmm...bacon! The pops cost $10 for four, $24 for 12 or $52 for 36. Oh, and Lollyphile also makes absinthe flavored pops. What a combo!