3730. BACON POTATO PANCAKE with TOASTED CORN SALSA

yields twelve

1½ pounds yellow potatoes, diced, peeling optional

5 slices bacon

¼ cup diced green onions

1/2 cup grated Gruyère cheese, grated

1 egg

¼ cup all-purpose flour (or white rice flour for gluten free)

¼ teaspoon pepper

1 to 2 teaspoons salt

avocado cream (recipe below)

grilled corn salsa (recipe below)

Avocado cream (makes 2 cups)

2 ripe avocados 

1/2 lime, juiced

1/2 cup sour cream ½ teaspoon salt to

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

Combine avocado, sour cream, lime juice, salt, garlic powder, and onion powder into a small bowl. Mash with fork, and then whip until smooth with a wire whisk. If you have one, you can use a food processor.

Toasted corn salsa

1(14.5) can yellow corn, drained well (you can also substitute fresh grilled corn)

1/4 cup chopped cilantro

2 tablespoons small-dice orange bell pepper

1/4 cup small-dice red onion

1 teaspoon light olive oil

1 lime, juiced

½ teaspoon salt

Heat a cast-iron pan until very hot. Add the corn and toast on all sides, stirring frequently so it does not burn. Remove once it has a nice brown color. In a medium bowl, add corn and the remaining ingredients. Serve hot or cold.

In a large pot, add diced potatoes and fill with water until just above potatoes. Bring to a boil. When potatoes are done (they can be split with a fork) DRAIN the water. Let the potatoes dry out in the pot for a minute or two. Fry up your bacon and cut into small pieces. Save the grease and use this for frying up the potato pancakes. In a medium bowl, combine the bacon, green onion, cheese, egg, flour, salt, and pepper. Using a potato ricer, rice the potatoes into the bowl with the other ingredients. Stir to combine. The consistency will be very thick. Use an ice cream scoop to portion the pancakes, then shape them into 2-inch disks. Using bacon grease in a pan, fry the potato pancakes until they are golden brown. Remove them to a wire rack over paper towels. Top with avocado cream and grilled corn salsa.

bacon recipe source: Simply Gourmet; United States Potato Board, 4949 S Syracuse Street, #400, Denver, CO 80237

3696. CANDIED BACON CORN SALSA

yields six servings


For the Candied Bacon:
10-12 strips, thick cut bacon
1 cup brown sugar
1 tablespoon crushed red pepper

For the Bacon Corn Salsa:
6 strips candied bacon, chopped or crumbled
1 tablespoon butter
4 ears fresh corn, cut off the cobs
1 red bell pepper, seeded and diced
1/2 cup chopped green onion
1/4 cup chopped cilantro
Salt and Pepper

Preheat the oven to 400 degrees F. Pour the brown sugar and crushed red pepper in a pie pan. mix by hand.

Thoroughly coat each strip of bacon with the sugar mixture and lay out on a roasting pan with a rack and shallow tray below. (The kind that comes with an oven.)

Bake the bacon for 15-20 minutes, until almost crisp. Using tongs, flip the bacon strips and cook another 5 minutes, until cooked through and red in color.

Remove from the oven and place on a piece of foil to dry. Once cooled, the bacon should be firm and crisp, not flimsy.

For the Corn Salsa: Crumble or chop 6 strips of the candied bacon. Heat a large skillet over medium-high heat. Add the butter to the skillet. Sear the fresh corn for approximately 1 minute, just long enough to add color and sweetness, but not cook through.

Remove the corn, then repeat with the red bell peppers. Add the corn, peppers, green onion and cilantro to a bowl. Toss with the crumbled bacon, then salt and pepper to taste. Serve as a corn salad, with chips, or as a steak topper. 


bacon recipe source: Sommer Collier, A Spicy Perspective (@SpicyPerspectiv)

2386. SWEET CORN PUREE with BACON and FRESH CORN SALSA

makes four servings


4 cups chicken stock
3 large ears of fresh sweet corn
1/2 teaspoon chopped garlic
2 tablespoons chopped yellow onion
Pinch of fresh thyme
1 1/2 cups heavy whipping cream
2 tablespoons cornstarch
2 tablespoons cold water
8 slices bacon, cooked and crumbled
fresh corn salsa for garnish (recipe below)

In a Dutch oven, bring the chicken stock to a simmer over medium heat. Slice the corn kernels from the cobs and add to the chicken stock along with the garlic, onion, and thyme. Cover and simmer over low heat for 30 minutes. Puree the corn mixture using a blender or hand mixer and return the puree to the Dutch oven. Add the cream and bring to a simmer over low heat. Mix the cornstarch and cold water in a small cup and add to the puree. Stir to thicken. Divide the soup among four bowls. Top with crumbled bacon and Fresh Corn Salsa.

FRESH CORN SALSA
makes about 2 cups

2 large ears fresh sweet corn
2 ‘Roma’ tomatoes, seeded and chopped
1 jalapeño pepper, chopped
2 tablespoons chopped red onion
2 cloves garlic, minced
1 poblano pepper, roasted, peeled, seeded, and chopped
2 tablespoons chopped cilantro
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
1 teaspoon red wine vinegar
3 tablespoons olive oil

Slice the corn kernels from the cobs and place in a medium-sized bowl. Combine the corn with the remaining ingredients. Refrigerate at least 1 hour before serving.


bacon recipe courtesy of: Organic Gardening, 400 South Tenth Street, Emmaus, Pennsylvania 18098-0099