SCALLION-BACON KETCHUP
Steps:
- Cook 4 slices diced bacon until crisp; drain on paper towels, reserving the drippings. Mix 3/4 cup ketchup, 1/4 cup chopped scallions, the bacon and 1 tablespoon each bacon drippings and Worcestershire sauce.
SLAB-BACON TACOS WITH BURNED-SCALLION CREMA
This is candied bacon, essentially, on corn tortillas with a creamy, smoke-flecked sauce that tastes of scallion and lime. I like it with pineapple salsa as well, and a salad of cilantro, mint and soft lettuce. You could make it with your standard sliced bacon from the market, but it's far superior with the thick-cut variety or, best of all, with a chunk of uncut bacon that you can slice as thick as you like.
Provided by Sam Sifton
Categories tacos, main course
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Heat oven to 450 degrees. Mix the chile powder, ground cumin, brown sugar and black pepper together in a large bowl, and then add the bacon slices, tossing to coat them with the spice mixture.
- Arrange the coated bacon slices on a sheet pan, ideally one fitted with a wire rack. Roast in the oven until they are caramelized and starting to crisp at the edges, approximately 10 to 15 minutes. Remove pan from oven, chop the bacon into large dice and keep warm. Reserve the bacon fat for another use.
- While the bacon cooks, make the crema. Put the scallions and jalapeño in a large dry sauté pan and cook over high heat, tossing occasionally, until the scallions and jalapeño have blackened at the edges, approximately 10 to 12 minutes.
- Put the scallions and jalapeño in the bowl of a food processor, and blitz them with the juice of 1 lime, then add the sour cream and mayonnaise, and blitz the mixture until it is smooth and flecked with blackened bits. Season to taste with the salt and, if you'd like the mixture thinner, the juice of the second lime. Scrape into a bowl, and reserve.
- To serve, warm the tortillas in the dry pan, one or two at a time, and reserve them in a tortilla warmer or clean dish towel. Fill them with the diced bacon and a slash of the crema, along with quartered limes and, if you like, salsa, cilantro, mint and hot sauce.
OYSTER STUFFING CAKES
When you get your hands on ice-cold oysters straight from the Chesapeake Bay, it would be foolish to do anything beyond shuck and slurp. But in the 19th century, oysters were so plentiful in eastern Virginia and Maryland that they burrowed their way into the region's cooking traditions. Most were smoked and salted, roasted over fire, dropped into chowders and stews and used in stuffings. The chef Peter Woods at Merroir in Topping, Va., serves this crisp, savory treat in fall and winter as an appetizer, or as a main course with a big winter salad of bitter greens, pears or dried fruit and toasted nuts.Try to buy the oysters for this recipe at a fish store with high turnover and have the counterman shuck them for you; if you can't, even packaged shucked oysters will do fine. They are chopped up small in this recipe so they melt into the bread and herbs, and their briny liquor binds the mixture. You taste umami and butter and salt, but nothing screams "Oyster!"
Provided by Julia Moskin
Categories dinner, lunch, appetizer, main course
Time 45m
Yield 12 servings
Number Of Ingredients 15
Steps:
- In a large bowl, combine oysters and their liquor, bread and cheese. Set aside.
- In a heavy skillet, melt butter over medium heat. Add bacon and let cook 3 to 5 minutes, until fat has rendered and bacon is cooked through but not crisp.
- Add celery and onion, stir to coat, then add stock and bring to a simmer. Let simmer until vegetables have softened, 10 minutes. Add herbs and coriander, mix well and turn off heat.
- Add vegetable mixture to bread mixture in bowl. Toss well, season to taste with salt and pepper, then refrigerate until chilled, about 2 hours, or overnight.
- When ready to cook, form chilled mixture into 3 1/2-ounce patties, about the size of a clementine. Let patties come to cool room temperature. Heat a film of oil in a skillet and, working in batches, pan-fry patties, turning once, until browned on both sides and hot all the way through. Serve hot, with bacon scallion cream sauce if desired.
Nutrition Facts : @context http, Calories 272, UnsaturatedFat 8 grams, Carbohydrate 20 grams, Fat 17 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 8 grams, Sodium 386 milligrams, Sugar 3 grams, TransFat 0 grams
CHEDDAR, BACON, AND SCALLION SOUFFLé
Categories Mixer Egg Side Bake Kid-Friendly Cheddar Bacon Gourmet Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield Serves 4 to 6
Number Of Ingredients 8
Steps:
- In a small heavy saucepan cook the scallion in the butter and the reserved bacon fat over moderately low heat, stirring, until the scallion is softened, stir in the flour, and cook the roux stirring, for 3 minutes. Add the milk in a stream, whisking, and boil the mixture, whisking, for 2 minutes. Remove the pan from the heat and whisk in the cayenne, the Cheddar, and salt and pepper to taste, whisking until the cheese is melted. Add the egg yolks, 1 at a time, whisking well after each addition, and whisk in the bacon. In a bowl with an electric mixer beat the egg whites with a pinch of salt until they hold stiff peaks, whisk about one fourth of them into the cheese mixture, and fold in the remaining whites gently but thoroughly. Pour the mixture into a buttered 1 1/2-quart soufflé dish and bake the soufflé in the middle of a preheated 375°F. oven for 30 to 40 minutes, or until it is puffed and golden. Serve the soufflé immediately.
BACON, SCALLION, CREAM CHEESE PLUGS
Steps:
- Cook the bacon in a skillet over medium heat until it's auburn brown and crunchy. Remove it from the pan and chop it into small pieces; reserve it and, separately, the bacon fat in the pan.
- Put the cream cheese in the bowl of a stand mixer fitted with the paddle attachment and cream it on medium speed. Pour in the reserved bacon fat and paddle to combine. Scrape down the sides of the bowl. Add the chopped bacon, scallions, sugar, and salt and paddle briefly to incorporate.
- Scoop the cream cheese mixture onto a quarter sheet pan in 8 even lumps. Freeze until rock hard, 1 to 3 hours.
- Once the plugs are frozen solid, they are ready to be used, or they can be stored in an airtight container in the freezer for up to 1 month.
- notes
- Make a meat-free cream cheese plug with your favorite bagal fixin's. We make a veggie plug with dill and cucumber, too!
BURNED-SCALLION CREMA
This is a hopped-up, smoky version of a traditional Mexican crema, thinner than sour cream, with more tang, and a slightly salty bite. I like it matched with slab-bacon tacos and it is marvelous drizzled over roasted cabbage or sweet potatoes. I've plopped it into black bean soup. It's a nice addition to a quesadilla, and I enjoy it on a burger enrobed with jack cheese and topped with pickled jalapenos. It's a versatile condiment. Try it with nachos in place of the traditional sour cream.
Provided by Sam Sifton
Categories condiments, side dish
Time 20m
Yield About 1 1/2 cups
Number Of Ingredients 6
Steps:
- Put the scallions and jalapeño in a large dry sauté pan and cook over high heat, tossing occasionally, until the scallions and jalapeño have blackened at the edges, approximately 10 to 12 minutes.
- Put the scallions and jalapeño in the bowl of a food processor, and blitz them with the juice of 1 lime, then add the sour cream and mayonnaise, and blitz the mixture until it is smooth and flecked with blackened bits. Season to taste with the salt and, if you'd like the mixture thinner, the juice of the second lime. Scrape into a bowl, and reserve.
Nutrition Facts : @context http, Calories 221, UnsaturatedFat 15 grams, Carbohydrate 5 grams, Fat 22 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 7 grams, Sodium 235 milligrams, Sugar 2 grams
CARAMELIZED-SCALLION SAUCE
A twist on the Cantonese classic ginger-scallion sauce, this aromatic purée focuses on the flavor of scallions slow-cooked to draw out their gentle sweetness. Adding more scallions at the end brings a fresh complexity to the sauce, but if you want to keep the whole thing mellow and sweet, feel free to omit that step, and just cook all the scallions at once. It's great as a dressing for noodles, boiled or roasted vegetables and simple meats and fish.
Provided by Francis Lam
Categories sauces and gravies, side dish
Time 40m
Yield 1 3/4 cups.
Number Of Ingredients 3
Steps:
- In a tall-sided saucepan, heat the oil over medium-low heat.
- Trim the roots from 2/3 of the scallions, and cut them into 1-inch pieces. Pulse the scallions in a food processor until finely minced. (You may need to scrape down the sides once or twice.) Add 3/4 to 1 teaspoon kosher salt, and pulse until wet and puréed. Carefully add the purée to the oil (the oil should be warm, not hot, but be careful of splatters).
- Raise the heat to high, and cook, stirring, until it reaches a boil. Turn the heat down to maintain a mellow but insistent sizzle. Cook, stirring every few minutes to make sure the bottom and sides aren't sticking and browning, until the purée is army green, just starting to take on brownish tones, and goes from thick and clumpy to very liquid in the pot, around 35 minutes. In truth, it's ugly. (You can cook it further to get a more browned, caramelized flavor if you like, but don't let it get dark.)
- Meanwhile, trim the roots off the remaining scallions, and cut them into 1-inch pieces. Pulse them in the food processor until they are finely minced but not puréed. Remove the scallions to a bowl and stir in another 3/4 to 1 teaspoon salt. When the purée in the pot is ready, carefully stir in the minced scallions, and turn the heat up to high. Bring it back to a boil, stirring, and then remove the sauce to a heatproof bowl to cool to room temperature. When it has cooled, taste, and add more salt if desired.
- Store in a jar, topping it with a little oil if necessary to keep everything submerged. The sauce keeps, refrigerated and under oil, for a couple of weeks.
Nutrition Facts : @context http, Calories 602, UnsaturatedFat 57 grams, Carbohydrate 8 grams, Fat 64 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 412 milligrams, Sugar 3 grams, TransFat 0 grams
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