Bill E’s Bacon – Fairhope, Alabama

You know I love my husband. The other day I asked him to go to the Apple Market which is not close to our house, but not terribly far either. It is just one of those place I do not get to often enough. I wanted some ham salad for Easter and it was great ham salad. [See post about letting others do things if they can do them better than you.]

Well, since the MotH had not been to Apple Market in donkey’s years, it was like a field trip for him and he just kept sending me photos at the office. One really struck a cord – Bill E’s bacon out of Fairhope, Alabama. It wasn’t ridiculously priced and, well, I am a sucker for local foods of all sorts. “Serenaded by Songwriters. Savored by Carnivores.” Interesting, if nothing else. Still not sure what it means. D&D_1831

Damn, I fried up a few strips to adorn the deviled eggs and the German potato salad for Easter brunch. That is totally gilding the lily.

Now, what do I do with the rest of it. Ah, we shall see. I love bacon-wrapped dates (or any dried fruit for that matter) stuffed with cheese, or even better some other piggy parts. Although that may be over kill.

This bacon is really smoky, so I think going with a dried fruit and some kind of neutral cheesy-ness that I think might be just amazing.   D&D_1833

Sometimes others do things better than I do. German potato salad –

I have finally given in for real to the fact that sometimes other people do things much better than I do.

Case in point,I have been trying to make German potato salad as good as the Creamery for years. It seems to be an effort in futility. I would love to find someone in the family to give me the recipe, but that, I doubt, will happen.

So my lack-luster versions or even decent versions, have been just that, to me – lack luster compared to the Creamery. I thought about it so much before our Easter picnic luncheon and realized that be beloved father-in-law loved a canned German potato salad. And, honestly, it was the first German potato salad I had ever had too. So, damn it, I just did that.

Read German potato salad is what I went for – I mean, why not? My in-laws like it, I like it the MotH likes it. The Boy likes it. Why make things more difficult?D&D_1846

That is not to say that I did not “decorate” it. I added minced chives and some amazing local (Fairhope, AL) Bill-E’s bacon. Because, um, again why not gild that lily?

Deviled Eggs

I guess it is just a requirement that you have some sort of egg – thing for Easter – spring and all. So I made deviled eggs. Again for The Boy – he will eat them anytime.

This is again, another no-recipe recipe. I have done this so many times, but to be honest, I do not eat deviled eggs – at all, ever. I like egg salad, so this really does not make sense, but there it is. D&D_1839

So here is how I make hard-boiled eggs. Put eggs in a decent-sized pot and cover with at least an inch of water. Heat the pot to boiling and removed pot from heat, put on a lid and let sit for 13 minutes. Yes, 13 minutes. Dump the hot water out and add cold water and bash the eggs against the side of the pot. Let sit for a few minutes  – peel the eggs and cut in half cleaning the knife between eggs so no yolk gets on the white part.

Remove the yolks and put into small-ish bowl. Add a little Duke’s mayo* and some Dijon mustard – I go with a smidge more mustard than mayo. Add 3 Tbs of drained sweet pickle relish and one more not drained. Taste and decide on salt and pepper.

Put the yolk mixture in a zip top bag and cut off a corner to make a tip to pipe the yolks into the whites. Then decorate. This time I decided on chives and really amazing local bacon, but I also like minced shallots and I really like paprika. I guess it is a Southern thing – the paprika, not the shallots. Parsley is always nice.

It is funny how I like egg salad, and plan to make some soon, but do not like deviled eggs when in reality they are not that far apart. Strange.

* A Southern staple – you must not be without it, ever.

German Potato Salad

When I first started eating, and loving, German potato salad I was not even in my twenties, (let’s just say that was a while ago) and had no concept of the kinds of potatoes other than russet or baking potatoes and my favorites, red new potatoes. It wasn’t until I tried to start making German potato salad that I began to understand about waxy potatoes.  This recipe calls for waxy potatoes and my favorite are Yukon Gold. dd_1657

1 1/4 lbs Yukon Gold potatoes
4 slices of bacon, or more because it is bacon
1 1/4 cups chicken broth
2 Tbs white wine or cider vinegar
1 small onion, minced
1 tsp sugar
1 tsp kosher salt
1/4 tsp white pepper
2 Tbs canola oil
1 Tbs Dijon mustard
1/4 cup snipped chives
1/4 cup chopped parsley

Cook the potatoes in salted simmering water until just tender. Just test them with a paring knife – it is the best way to decide if they are done or not. Drain, dry, and peel and slice into 1/2 inch thick slices.

While potatoes are cooking, prepare dressing. Cook bacon in a sauté pan over medium high heat until bacon is crisp. Remove bacon to a paper towel-lined plate, leaving bacon fat in the pan. Crumble bacon into small pieces and reserve.

In a pot, bring broth, vinegar, onions, salt, sugar, and pepper to a boil.

Combine canola oil, bacon fat, and mustard with warm potatoes. Pour broth vinegar mixture over potatoes. Toss to combine. Add in reserved bacon and chives and parsley.

– I think the best thing you can do is dress a potato while it is still warm because will just be a sponge to the liquid you are including. Another reason to love any kind of potato salad – in my opinion.

I first learned this idea from a good friend who dressed her potatoes for potato salad with pickle juice from the jar right when they came out of the hot water – it makes a world of difference.

 

Bacon-Wrapped Dates

We have a relatively new Christmas Eve tradition.  Christmas Eve fondue night. It makes a lot of sense to me – an easy, quick dinner that’s best with friends. With fresh bread, apples, grapes, and cheddar fondue, I was looking for something a little savory to go with it that would bring a different flavors. This recipe has the benefit of being able to make it ahead of time and bake when your ready. dd_1702

1 16 oz package bacon, cut into thirds
1 8 oz package pitted dates
4 ozs cheese – bleu, goat, Brie – whatever sounds good, yes Brie that is what we did
1/4 cup packed brown sugar
1 1/2 tsp chili powder

Preheat oven to 350 degrees. Line rimmed baking sheet with foil and arrange wire baking rack on top. Spray lightly with cooking spray.

Stuff each date with cheese and wrap with bacon and secure with a toothpick. Place on rack, seam side down. Stir together brown sugar and chili powder and sprinkle mixture over dates.

Bake 20 – 25 minutes until bacon is crisp. Allow to rest for 15 minutes before serving. Because if you do not wait it will be very bad (serious burns).

I love any dried fruit wrapped in bacon. Or pretty much anything with bacon (See: baked beans). I was really pleased with this recipe and plan to make it again since the container of dates I bought had enough to do the recipe again.

And believe it or not, if you let the left overs sit out and get to room temperature, they are not shabby like that either. Yes, I did do that. I’m that person.

2016 – A Year Ago – Lime Sugar Cookies

 

Edna Frillmann’s Warm Potato Salad 

I have not made “German” potato salad for Thanksgiving before, but I did this year just for kicks. Once again, we shall see how this works.

I love family recipes which, based on what I’ve read, this is, from a good Lutheran family (read: German) in the Midwest. It was from the NPR show Here & Now just before Thanksgiving and well, any excuse to try a new German potato recipe – I will take it. dd_1657

1 3/4 pounds Yukon gold potatoes, peeled – my decision to use Yukon Golds
6 slices of thick cut bacon
1 medium yellow onion, chopped
1 Tbs sugar
1/2 tsp kosher salt
few grinds of freshly ground black pepper
1/2 cup water
1/3 cup cider vinegar

Place potatoes in medium sized pot, cover with water and bring to a boil over medium heat. Boil until tender but still holding its shape. Drain well, let cool and slice into 1/4 inch slices.

Fry bacon in a large skillet until crisp.  Remove bacon to paper towel-lined plate. Leave bacon fat in skillet.

Cook onion in bacon fat until soft. Stir in sugar, salt, and pepper. Reduce heat to low and simmer until mixture is bubbly. Add water and vinegar and heat to boiling, stirring and watching carefully. Boil for 1 minute. Remove from heat. Add the potatoes. Stir until all potatoes are coated. Check seasoning. Serve warm.

In my case for this Thanksgiving, I will reheat and add bacon just before serving. 

This was not bad, but did not live up to my ideal version from The Creamery. I honestly don’t think any recipe would. But I would give just about anything for that recipe. No, really, just about anything.  

Baked Beans

I do realize that I have (probably – mostly) posted about this before. It is one of those not-recipe recipes. This is a mix of my mom’s baked beans and my former mother-in-law’s baked beans. But it really is something special. I am glad to be the one who mixed these two recipes together.  And I am really glad that that had a great mom and one of the best mother-in-laws. And for many years I have had another mother-in-law that I love like a mom.  D&D_1442

It is kind of stupid, but also ironic, that I use Bush’s* vegetarian beans but top them lots and lots (and lots) of bacon. I do kind of like that the vegetarian beans are kind of neutral so I get to flavor them the the way I want. That means lots of brown sugar, mustard (yellow = more vinegar), yellow onion,  Worcestershire sauce, and baking it slow and easy. That is how baked beans work. This is not something you can rush at all. Nope.

When the Boy and I had a Wednesday Night Cooking Class about this, the most important thing I could tell him about this is test the flavors before you put this in the oven. Figure out the balance – do you need more of something to balance this out. Because if you cannot figure that out before putting it in the oven, you will not be happy. Baking only concentrates the flavors. But when you top the whole thing with lots of bacon, that somehow fixes everything.

* My favorite brand of beans. Dog not withstanding. He’s cute, but …