Sunday, July 29, 2012


serves 2-3 as a side

1 tablespoon white miso paste
1 tablespoon unsalted butter, softened
4 slices bacon, chopped vertically into thin batons
1 jalapeno, chopped fine (seeds and ribs removed if you don’t like spicy)
2 green onions (white and green parts), sliced thin
1 clove garlic, peeled and chopped fine
2 cups corn shoots, roughly chopped
Kosher salt and freshly ground pepper.

In a small bowl, combine the white miso paste and the butter until well blended. Set aside. Add the chopped bacon to a medium, heavy saute pan. Cook over medium heat until the bacon is crispy and has rendered most of its fat. Turn the heat up to medium-high. Add the chopped jalapeno, and cook and stir for 1-2 minutes, until the jalapeno pieces have just started to soften. Add the green onion slices and the garlic, and cook and stir for 1-2 minutes more. Add the corn shoots, and cook and stir for 1 minute more. Add the miso butter and a grinding of black pepper, and toss to coat. Taste and correct for salt. Serve immediately.

bacon recipe courtesy of: Megan, Brooklyn Farmhouse, April 21, 2009