Tag Archives: charcuterie

Bacon, potato and cheddar frittata

Serves 2

  1. 4oz bacon, cut into 1/4in pieces
  2. 8oz yukon potato, cut into 1/2in pieces
  3. 1 shallot
  4. 1-1/2oz cheddar, cut into 1/4in cubes
  5. 6 eggs
  6. 2tb half-and-half
  • Render and crisp bacon and set aside. Cook potato for 15 minutes. Add shallot and cook for 1 minute.
  • Add back bacon and cheddar along with 5-6 and stir until curds form but still runny, about 1 minute. Rest undisturbed for 30 seconds, then broil 6in away from heating element for 1-2 minutes. Rest for 3 minutes and serve.

Slow cooker cuban black beans

Omit ham hock to make vegan

Serves 6

  1. 6 cups water
  2. 1lb black beans
  3. 12oz ham hock
  4. 2 bay leaves
  5. 1 onion
  6. 1 green bell pepper
  7. 6 cloves garlic
  8. 2tsp dried oregano
  9. 1/2tb cumin
  10. 1/2 cup cilantro
  11. Juice from 1 lime
  • Cook 1-4 on high for 8-9 hours.
  • Meanwhile, microwave 5-9 for 8-10 minutes.
  • Drain beans, discarding bay leaves and reserving 1-1/2 cup liquid and ham hock. Add liquid, veggies and 1/3 of beans to slow cooker and mash. Shred hock and add to slow cooker along with remaining beans and 10-11. Beans can rest for up to 2 hours on warm setting at this point. Serve.

Slow cooker baked beans

Omit pork to make vegan

Serves 6

  1. 1 onion
  2. 6oz salt pork or bacon, cut into 1/2in pieces
  3. 1/2tsp salt
  4. 6 cups water
  5. 1lb navy beans
  6. 2 bay leaves
  7. 5tb molasses
  8. 4tb brown sugar
  9. 1tb soy sauce
  10. 4tsp cider vinegar
  11. 2tsp dry mustard
  • Microwave 1-3 for 5 minutes, stirring occasionally. Transfer to crockpot with 4-6 and 2tb each 7-8. Cook on high for 8-9 hours or until tender.
  • Drain, reserving 3/4 cup liquid and discarding bay leaves. Return to crockpot with remaining ingredients on high for 10 minutes and serve.

Chicken canzanese

Serves 4-6

  1. 2oz slab bacon or lardons, cut into 1/4in cubes
  2. 4 cloves garlic, sliced
  3. 8 bone-in thighs
  4. 2tsp flour
  5. 2 cups white wine
  6. 1 cup chicken broth
  7. 4in bare rosemary stem + 1/2tsp leaves
  8. 4 cloves
  9. 12 sage leaves
  10. 2 bay leaves
  11. 1/2tsp red pepper flakes
  12. 1tb lemon juice
  13. 2tb butter
  • Render and crisp bacon in a 12in skillet, adding garlic during last minute of cooking, and set aside.
  • Cook chicken skin-side down for 5-8 minutes. Flip and cook for 5 minutes. Set aside.
  • Remove all but 2tb fat. Add flour and cook for 1 minute. Whisk in 5-6 and reduce for 3 minutes. Add rosemary stem, 8-11 and bacon mixture. Add chicken skin-side upĀ  and bake in the lower-middle of a 325 degree oven (if liquid bubbles vigorously after 15 minutes lower to 300 degrees) for 75 minutes.
  • Set chicken aside and discard herbs. Reduce sauce to 1-1/4 cups and add rosemary leaves and 12-13. Serve.

One-pan chicken with potatoes, onion and bacon with sourdough croutons

Serves 6

  1. 1 large russet potato, halved and cut into 3/4in wedges
  2. 1 red onion, cut into 1in wedges
  3. 8oz slab bacon, cut into 1in x 1/2in pieces
  4. 8oz sourdough loaf, cut into 2in pieces
  5. 4 sprigs oregano
  6. 2 cloves garlic
  7. 1/2tsp red pepper flakes
  8. Zest and juice of 1 lemon
  9. 4tb olive oil
  10. 2tb butter, diced
  11. 6 chicken legs
  • Toss 1-10. Top with chicken legs and roast at 425 degrees for 45 minutes.

Steamed leeks with bacon-mustard sauce and hard-boiled eggs

Serves 4

  1. 2 eggs
  2. 8 4oz leeks, cut down the middle up to the root end, swished in water until clean and dried
  3. 8oz bacon
  4. 1tb red wine vinegar
  5. 1tb dijion
  6. 3tb vegetable oil
  7. 2tb olive oil
  8. 2tb parsley
  • Add a few inches of water to a pot with a steamer basket and bring to a boil. Add 1-2, cover and cook for 12 minutes. Add eggs to ice bath and set aside; if a knife slides easily near root end of leeks, set aside on paper towels to dry, or continue steaming uncovered for a few more minutes.
  • Meanwhile, cook bacon and set aside to cool. Mix 4-5 and whisk in 6-7. Chop bacon into pea-sized pieces and add 2/3 to mixture along with half of parsley. Set aside.
  • Peel eggs under running water and finely chop. Slice roots off of leeks and top with eggs, mustard mixture and remaining bacon and parsley.



Bacon, onion and cheese omelette

Serves 4

  1. 8oz bacon
  2. 1 small onion
  3. 2 scallions
  4. 12 eggs
  5. 4tb butter, 2tb divided into 4 pieces and remaining melted
  6. 3/4 cup shredded cheese
  • Cook bacon in a 10in skillet and set aside. Remove all but 2tb fat and cook onion for 5 minutes. Add to bacon along with scallions and wipe out skillet.
  • Beat 3 eggs. Add 1/2tb butter to skillet on medium heat and add eggs; after a few seconds, stir in a spiral motion until thickened slightly, about 10 seconds. Drag edges toward center and tilt skillet to let uncooked egg flow back to edges. Continue until just set but still most, about 20-30 seconds. Remove skillet from heat.
  • Add 3tb of cheese and a fourth of bacon/onion mixture to center of skillet. Fold one third of both ends of omelette over center, brush with melted butter and serve. Repeat 3 more times.