1/2 lb. fiddlehead ferns, cleaned
6 strips thick-cut bacon, diced
3 tablespoons unsalted butter
1/2 lb. morels, cleaned
2/3 cup fresh corn kernels
Kosher salt and freshly ground black pepper.
In a pot of boiling water, blanch the fiddlehead ferns for 1 minute.
With a slotted spoon or spider, transfer the fiddleheads into a large
bowl filled with ice water to cool.
In a large cast-iron pan, brown the diced bacon on medium-high heat
until crisp, about 6 minutes. Remove the bacon with a slotted spoon and
transfer to a plate lined with paper towels to drain. Reserve the
drippings in the pan.
Add the butter to the drippings. Continuing on medium-high heat, add
the morels. Cook until the mushrooms begin to caramelize in the hot fat,
about 4 minutes. Add the corn kernels and continue cooking until the
corn begins to turn golden, about 2 minutes. Add the fiddlehead ferns to
the pan, and season with salt and pepper. When the fiddleheads have
come up to temperature, add the bacon back into the pan and toss to
Serve hot as a side dish to grilled steaks, chicken or ribs.
bacon recipe source: Lorna Yee, Seattle Magazine, April 28, 2011