Tag Archives: charcuterie

Pork-andouille mustard cheeseburgers with oninos

Serves 4

  1. 1 onion, sliced
  2. 4 buns
  3. 1lb ground pork
  4. 8oz andouille, diced
  5. 4tb whole-grain mustard
  6. 1tb hot sauce
  7. 4 slices cheese
  8. 4tb mayo
  • Cook onion for 10-15 minutes. Set aside and keep warm.
  • Meanwhile, toast buns and set aside. Mix 3-4 with 2tb mustard and 2tsp hot sauce, form 4 3/4in patties and cook to medium-rare, topping with cheese during last 2-3 minutes. Set aside, whisk mayo with remaining 5-6, assemble and serve.
Advertisements

Skillet bacon-scallion mac and cheese

Omit bacon to make vegetarian

Serves 4

  1. 6 slices bacon
  2. 2/3 cup bread crumbs or 2 slices processed crustless sandwich bread
  3. 4 scallions
  4. 3-3/4 cups water
  5. 12oz can evaporated milk
  6. 12oz macaroni
  7. 1tsp cornstarch
  8. 12oz cheddar
  9. 8oz monterey jack
  • Render and crisp bacon in a 12in skillet and set aside. Remove all but 1tb fat and toast bread crumbs for 5 minutes. Set aside.
  • Bring water and all but 4tb evaporated milk to a simmer, add noodles and cook to 1 minute under al dente. Whisk in remaining evaporated milk and cornstarch and simmer for 1 minute.
  • Take off-heat. Mix in and melt cheese. Mix in scallions and bacon. top with bread crumbs and serve.

 

Creamy israeli couscous with mussels and bacon

Serves 4

  1. 4 slices bacon
  2. 1 large shallot
  3. 1tsp paprika
  4. 1/4tsp red pepper flakes
  5. 1 cup israeli couscous
  6. 1 cup water
  7. 1/2 cup white wine
  8. 2lb mussels
  9. 1/2 cup cream
  10. 1/2 cup parsley
  • Render and crisp bacon. Set aside.
  • Cook 2-4 for 2-3 minutes. Add couscous for 5 minutes. Add 6-7, bring to a simmer, cover and cook for 10 minutes, stirring occasionally.
  • Add 8-9, cover and cook for 3-5 minutes. Add back bacon and parsley and serve.

Italian chopped salad with artichoke-dill dressing

Salami and/or cheese can be replaced by extra cheese/veggies to make vegetarian/vegan

Serves 4

  1. 1 small red onion, sliced
  2. 6tb vinegar
  3. 3tb water
  4. 1tb sugar
  5. 1tsp salt
  6. 1 can cannellini beans
  7. 6oz jar marinated artichokes, drained
  8. 6tb olive oil
  9. Zest and juice of 1 lemon
  10. 1tsp dijion
  11. 3tb dill
  12. 2 hearts of romaine
  13. 1 cup olives
  14. 1 cup pepperoncini
  15. 5 radishes, sliced
  16. 5oz salami, julienned
  17. 5oz provolone, julienned
  • Microwave 1-5 for 2 minutes, stirring halfway. Mix in beans and set aside.
  • Puree 7-11. Set aside.
  • Toss 12-17. Drain onion-bean mixture and toss. Toss in dressing and serve.

Roasted chicken pieces with lemony spinach, radish and bacon

Serves 4

  1. 2 slices bacon
  2. 3lb chicken pieces
  3. 10oz radishes, quartered
  4. 2 cloves garlic
  5. 10oz spinach
  6. 2 lemons, 1 juiced and 1 cut into wedges
  • Render and crisp bacon in a 12in skillet and set aside. Sear chicken skin-side down for 5-8 minutes, flip and transfer to a 450 degree oven for 15-20 minutes.
  • Set chicken aside. Cook radishes for 2 minutes. Add garlic for 1 minute. Add spinach in batches and wilt for 1-3 minutes. Toss with bacon and lemon juice and serve with chicken and lemon wedges.

Bacon, cheddar and scallion potato buttermilk biscuits

Omit bacon and double cheddar and scallions to make vegtarian

Makes 12

  1. 3 slices bacon
  2. 354g flour
  3. 3/4 cup instant potato flakes (weight varies by brand; check package)
  4. 4tsp baking powder
  5. 1/2tsp baking soda
  6. 1tb sugar
  7. 1tsp salt
  8. 6tb cheddar
  9. 2 scallions
  10. 10tb butter, 8tb sliced 1/2in and chilled and 2tb melted
  11. 4tb shortening, sliced 1/2in and chilled
  12. 1-1/4 cups buttermilk, chilled
  • Render and crisp bacon. Set aside and reserve fat for another use.
  • Process bacon with 2-9 for 15 seconds. Add sliced band chilled butter and shortening and pulse 8 times. Mix in buttermilk by hand, knead briefly 8-10 times and roll out into a 9in circle about 3/4in thick.
  • Flour a 2-1/2in cutter and cut out 8-9 rounds, without twisting, and transfer them to a baking sheet. Press scraps 3/4in thick and cut out remaining rounds.
  • Bake in the middle of a 450 degree oven for 5 minutes, rotate, reduce temperature to 400 degrees and bake for 10-12 minutes. Brush with melted butter and serve.

Lyonnaise sandwich

Makes 4

  1. 2 slices thick bacon, sliced crosswise 1/4in
  2. 2tb shallot
  3. 3tb red wine vinegar
  4. 2tsp dijion mustard
  5. 1/2 cup or 2oz blue cheese
  6. 3 cups or 4oz frisee
  7. 4 ciabatta rolls
  8. 4 eggs
  • Render and crisp bacon and set aside. Cook shallot for 1 minute. Add vinegar for 20-30 seconds. Whisk in mustard and toss with 5-6.
  • Divide salad over rolls. Fry eggs runny and sunny-side down, assemble sandwiches and serve.