Time: 20 minutes Yield: 4-6 servings Ingredients Salt 2 tablespoons butter 1 cup heavy cream 1 pound fresh fettuccine 3/4 cup freshly grated Parmigiano-Reggiano cheese 8 slices of bacon, pre-cooked Dash of freshly ground nutmeg or pepper Directions Bring 6 quarts generously salted water to a boil. While the water heats, melt the butter in […]
Bacon
Shrimp and Grits with Red-Eye Gravy and Mushrooms
Yield: 6 servings Time: 2 hours Ingredients For the grits: 1 cup grits (uncooked) 4 cups water 1 cup milk or whipping cream 1/2 head garlic 1 cup grated parmesan cheese salt pepper For the red-eye gravy: 1/4 cup madeira wine (or sherry) 1/2 cup coffee (strong freshly brewed) 1/2 cup tomatoes (peeled seeded and […]
Cocido
Yield: 4 to 6 servings Time: About 3 hours, plus overnight soaking Wow, fantastic. recipe used more water than noted (in every step where water was added), and it took more time than I anticipated picking through and cutting the meats, but the result made it worth the effort. Ingredients 12 ounces dried chickpeas, covered […]
Tomato Sauce with Rosemary and Bacon
Yield: Makes enough sauce for 1 pound of pasta. Time: Pancetta can be substituted for the bacon. Any short tubular pasta is well suited to this sauce. If your tomatoes are tart, you may need to add up to 1/2 teaspoon sugar. Ingredients 6 oz bacon (6 slices) cut crosswise into 1/2-inch strips 2 T […]
Farmhouse Butternut Squash Soup
Yield: Makes 6 (first course) servings Time: 45 min (30 active) Easy to make, delicious; subbed sherry vinegar for cider vinegar and it worked very well. Green apple and a dash of cider vinegar provide just the right amount of tart balance in this slightly sweet, down-home soup topped with homemade bacon bits. Ingredients 4 […]
Lentil Soup With Kale
Yield: 4 – 6 servings Time: 1 hour Classic lentil soup, delicious. Add shredded parm on top! Ingredients 4 1/2 to 5 1/2 cups vegetable or chicken broth, as needed 1 cup lentils 1 cup diced carrots 1 cup chopped onions, divided 1/2 cup finely diced smoked pork, ham, or bacon (optional) 1 ham hock […]
Gordon’s Warm Brussels Sprout Salad with Bacon and Eggs
Yield: 8 servings as side dish (or 4 as main dish) Time: about 1 hour I first had this at a street fair in the Mission, outside of the former Gordon’s Restaurant site. Truly fantastic. Pro tip: do as much as possible a day ahead. I use a wok to cook the salad, and assuming […]
Iceberg Wedge Salad
Needed a classic salad. This seemed to fit perfectly. But the real magic was in the vinaigrette… a bacon roux. Use the leftover vinaigrette to drizzle on top of asparagus, maybe topped with a chopped hard boiled egg. Plus, great use of that bacon fat you keep in the fridge!! Ingredients Vinaigrette 1/4 cup bacon […]