3989. SEARED SCALLOPS with CREAMY BACON GRITS

Makes 4 servings


1-1/2 lbs dry sea scallops

1/2 teaspoon salt

1/4 teaspoon sweet paprika

1/8 teaspoon freshly ground black pepper

1/8 teaspoon sugar

1 tablespoon butter

1 tablespoon fresh parsley, finely chopped

For the grits:

1/4 lb thick-cut bacon, cut into 1/4-inch pieces

1/2 cup sweet onion, finely chopped

4-1/2 cups low-sodium chicken broth

1-1/2 cups white (or yellow) corn grits

1-1/2 cups corn kernels (about 3 ears fresh corn)

Salt and freshly ground black pepper

Fry the bacon in a large skillet over medium-high heat until crisp. Transfer to a paper towel-lined plate, drain all but 2 teaspoons of fat from the pan and reserve the remainder for later use.

Reduce the heat to medium and add the onion. Sauté until soft and just starting to turn golden. Remove the pan from the heat and set aside.

Bring the chicken broth to a boil in a large saucepan. Stir in the grits and immediately reduce the heat to medium-low. Cook, stirring continually, until the liquid is absorbed and the grits are tender, 4 to 5 minutes.

Add the butter, reserved bacon, sautéed onion and corn. Combine well and season to taste with salt and pepper. Cover and set aside to keep warm.

Note: Grits will stiffen up a bit as they sit, so you may want to stir in a little warm milk or water just before serving to restore the creamy texture.

Pat the scallops dry with paper towels and arrange them in a single layer on a large plate. Combine the salt, sweet paprika, black pepper and sugar in a small bowl. Sprinkle the mixture lightly over the scallops, turn and repeat on the second side.

Wipe out the pan you cooked the bacon in and heat the butter along with about 1 tablespoon of the reserved bacon fat over medium-high heat. Add the scallops in a single layer and sear until they develop a pale golden crust on the outside, a maximum of 1-1/2 minutes per side.

Scallops need about 3/4-inch of space between them in order to sear properly, so if the pan seems overcrowded, cook them in 2 batches.

Transfer the cooked scallops to a plate and cover loosely with foil to keep warm. Reserve the pan juices for serving.

To serve, plate individual portions of grits, top with scallops and spoon some of the pan juices over all. Garnish with a sprinkling of chopped parsley and serve immediately.

bacon recipe source: Lynne Webb, MyGourmetConnection (@gourmetconnect) 

3870. LOW COUNTRY SHRIMP and GRITS with TABASCO BACON PAN SAUCE

Serves 5



Grits:

2 cups organic yellow grits or any quick grits (not instant)

4 cups fresh chicken broth

4 cups milk

2 cloves garlic, chopped fine

2 shallots, chopped fine

1 tablespoon whole butter

1 tablespoon fresh thyme, chopped

Heat a large saucepan over medium heat. Add butter and sauté shallots and garlic. Add milk and chicken broth and bring to a boil. Add grits slowly, using a whisk to incorporate thoroughly. Lower the heat and cook for 20 to 30 minutes or until soft and creamy.


Shrimp and Sauce:

20-25 large shrimp, peeled and de-veined

4 slices of apple-smoked bacon, diced

1 bunch green onions, chopped

2 tablespoons black coffee

1/2 cup chicken broth

Juice of one lemon

Tabasco to taste

Salt and pepper

Heat a large sauté pan over medium heat and sauté bacon and green onions until bacon is done. Add shrimp and a little butter, if necessary, and cook shrimp (about five minutes). Add coffee and then chicken broth. Add lemon juice, Tabasco, and salt and pepper to taste.


To Serve: Place grits in a bowl. Add shrimp and sauce and top with 1 ounce crumbled goat cheese.


bacon recipe source: D Magazine, 750 N St Paul St, Ste 2100, Dallas, TX 75201

3433. BACON-GRIT FRITTERS

makes about 32 fritters


1 cup uncooked quick-cooking grits
4 cups milk
1 teaspoon table salt
1 1/2 cups (6 oz.) shredded extra-sharp white Cheddar cheese
8 bacon slices, cooked and crumbled
2 green onions, minced
1/2 teaspoon freshly ground black pepper
2 large eggs
3 cups panko
vegetable oil

Prepare grits according to packing directions, using milk and salt. Remove from heat, and let stand 5 minutes. Stir in cheese and next 3 ingredients, stirring until cheese is melted. Spoon mixture into a lightly greased 8-inch square baking dish or pan, and chill 4 to 24 hours.

Roll grits into 1 1/2-inch balls. Whisk together eggs and 1/4 cup water. Dip balls in egg wash, and roll in breadcrumbs.

Pour oil to depth of 3 inches into a large heavy skillet; heat over medium-high heat to 350º. Fry fritters, in batches, 3 to 4 minutes or until golden brown. Drain on paper towels. Keep fritters warm on a wire rack in a pan in a 225º oven up to 30 minutes. Serve warm.


bacon recipe source: Bourbon & Bacon: The Ultimate Guide to the South's Favorite Food Groups, by Morgan Murphy (@_MorganMurphy) and the Editors of Southern Living Magazine (Oxmoor House/Southern Living/Time House Entertainment, Inc., 2014)

2646. SHRIMP and GRITS with MUSHROOMS, PERNOD and APPLEWOOD SMOKED BACON

yields eight servings


4 13/15 shrimp, each, peeled and deveined
salt and pepper, to taste
4 ounces grits
2 tablespoons butter, lightly salted (divided into 1tablespoon + 1/2 tablespoon + 1/2 tablespoon)
1 tablespoons parsley, chopped
3 ounces milk
2 tablespoons bacon, fine dice
2 tablespoons leeks, cut in half and washed
2 tablespoons crimini mushrooms, washed
2 tablespoons olive oil
2 ounces white wine
1 ounce Pernod Liqueur
1 lemon, juiced
1 tablespoon micro greens

In a medium sauté pan add grits and lightly toast, about 1 minute. Slowly add in milk and stir to incorporate completely. Cook over medium heat for 2 minutes, constantly stirring so not to stick to pan. Remove from heat and add 1 tablespoon of butter and fresh herbs. Reserve. In another medium sauté pan, heat oil over medium heart. Lightly season shrimp and add to pan, lightly sauté turning after 30 seconds. Add white wine and allow to simmer over low heat. Turn off heat, add lemon juice and 1/2 tablespoon of butter. Reserve. In another sauté pan add mushrooms, leeks and bacon and lightly sauté until tender, about 4-5 minutes. Deglaze pan with Pernod and reduce heat. Add 1/2 tablespoon of butter and reserve.

To Plate: Place grits center-loaded on a plate. Arrange shrimp across the grits and pour the mushroom mix over the shrimp. Garnish with micro greens.


bacon recipe courtesy of: Kevin Gaudreau, Rocco's Dinner Party, Season 1, Episode 7

2605. SMOKED LEGS of SUCKLING PIG with GARLIC-BACON GRITS and CASSIA APPLE CHUTNEY

yields 4 to 6 servings


2 hind quarters suckling pig, about 6 pounds each
2 cups sugar
1 cup salt
Water, to cover
1/2 cup molasses
1/2 cup dark soy sauce
1/4 cup Chinese black vinegar
1 tablespoon ginger powder
1 tablespoon five spice powder
1 cup rice
1 cup black tea leaves
1 cup sugar

Brine the legs in the sugar, salt and water mixture overnight. Set up a steamer with a large bamboo basket and cover. In a bowl, mix together molasses, soy, vinegar, ginger and five spice powder. Brush the glaze on the legs and place in the steamer. Steam for 2 to 3 hours on low steam, occasionally brushing more glaze on and checking the water level. When a paring knife can easily penetrate the pork, it's ready. Pull steamer basket with the pork off, glaze again and set aside. Dump water out of wok, wipe dry and line with foil. Add the rice, tea and sugar and mix well. Turn wok on medium heat and watch for smoke. When it starts to smoke, turn heat to low and replace basket on wok. Seal with wet kitchen towels placed between the wok and basket. Smoke on low heat for 10 minutes. Turn wok on high for 30 seconds, then turn it off completely. It will continue to smoke. Let stand 30 minutes. For service, if pork is cold, re-steam for 8 minutes then deep fry at 350 degrees until brown, about 5 minutes. If pork is still room temperature, then just deep fry.

GARLIC-BACON GRITS:
6 slices bacon
12 cloves garlic, thinly sliced
1 medium white onion, minced
1 minced jalapeno
4 cups chicken stock
1 cup grits
1/4 cup sliced scallions
salt and black pepper, to taste

In a skillet on medium heat, add bacon and cook until crisp. Drain bacon on paper towels and when cool, chop into 1/8-inch pieces. Pour off bacon fat and reserve. In the same skillet, add garlic, onions and jalapeno, brown and season, about 5 to 6 minutes. Add stock and boil. Slowly sprinkle in grits and whisk to incorporate well. Cover and let simmer, on very low heat for 12 minutes or until all liquid is absorbed and season. Check for seasoning and add back the bacon and scallions. Reserve hot.

CASSIA APPLE CHUTNEY:
2 tablespoons butter
1 heaping tablespoon minced ginger
1 large yellow onion, 1/2-inch dice
1/2 tablespoon cassia powder or cinnamon
8 Fuji apples, peeled and 1/2-inch dice
1 cup apple juice
1/2 cup chopped chives, for garnish
s and white pepper, to taste
11/4 cups sambal, for side

In a saucepan on medium heat, add 1 tablespoon of butter and saute ginger and onions until soft, about 3 to 4 minutes. Add cassia and apples, cook 2 minutes and season. Add juice and simmer until a 50 percent reduction. Whisk in remaining butter and check for seasoning.

PLATING: Serve family style. On a large platter, place grits in center and surround with apples. Place pig on top (some can be pre-sliced) and garnish with chives. Serve with side of sambal.


bacon recipe courtesy of: Ming Tsai, "American BBQ-Chinese Style," East Meets West with Ming Tsai, Food Network, 1999

2461. BACON-INFUSED CAROLINA FISH MUDDLE

makes six servings


1 teaspoon vegetable oil
1 pound wild American shrimp, peeled, deveined, shells reserved
8 sprigs thyme
4 bay leaves
2 28-ounce cans whole peeled tomatoes with juices
1 pound slab bacon, cut into 1/2" cubes, or thick-cut bacon, sliced into 1/2" strips
4 celery stalks, finely chopped
3 carrots, finely chopped
2 onions, finely chopped
1 leek (white and pale-green parts only), finely chopped
3 garlic cloves, finely chopped
1/2 jalapeño (with seeds), finely chopped
1 pound new potatoes, peeled, cut into 1/2" cubes
Kosher salt, freshly ground pepper
Hot pepper sauce (such as Cholula or Tabasco; optional)
1 pound black or striped bass fillet, cut into 1"–2" pieces
1 pound black or red grouper fillet, cut into 1"–2" pieces
6 slices baguette, toasted
6 cups cooked stone-ground grits or rice
Chopped flat-leaf parsley

Heat oil in a medium saucepan over medium heat. Add shrimp shells and cook, stirring constantly, until pink. Add 3 cups water and bring to a simmer. Cook gently until liquid is reduced to 2 cups. Strain stock, discarding shells. DO AHEAD: Can be made 1 day ahead. Cover and chill stock and shrimp separately.

Tie thyme sprigs and bay leaves into a bundle with kitchen twine; set aside. Pulse tomatoes with juices in a food processor until chunky purée forms; set aside. Heat bacon in a large Dutch oven over medium-low heat; cook, stirring occasionally, until some of fat is rendered and bacon is just beginning to crisp, 10–15 minutes. Using a slotted spoon, transfer bacon to paper towels to drain; reserve 2 tablespoons bacon drippings for croutons.

Add celery, carrots, onions, and leek to pot. Increase heat to medium and cook until vegetables are tender, about 10 minutes. Add garlic, jalapeño, and herb bundle; cook for 2 minutes. Add reserved tomato purée; cook, stirring often, for 20 minutes. Add shrimp stock (or, if omitting the first step, add 2 cups fish stock or clam juice) and bring to a simmer. Add potatoes and cooked bacon and simmer until potatoes are tender, about 15 minutes. Season stew with salt, pepper, and hot pepper sauce, if desired.

Add fish and shrimp; bring to a gentle simmer. Cover; cook until fish and shrimp are just opaque in center, about 5 minutes.

Meanwhile, brush bacon fat onto toast to make croutons. Ladle muddle into bowls over grits or rice, sprinkle with parsley, and garnish each bowl with a crouton.


bacon recipe courtesy of: Frank Stitt, Highlands Bar and Grill, 2011 11th Avenue South, Birmingham, Alabama 35205 | Bon Appétit, February 2012

2456. SHRIMP and GRITS with CORN, BACON and RHUBARB

serves 2-4


1 cup stone ground grits
5 1/3 cups water
1 ear’s worth of corn
5 stalks of rhubarb, coarsely chopped
1/4 cup sugar
1 lime, zested
2 slices of bacon chopped into strips
1 onion, chopped
A glob of butter
1/2 cup of cheddar, grated
A dozen frozen shrimp, thawed
Salt and pepper to taste

Bring 5 cups of the water, salted, to a boil. Once it reaches a boil, turn the heat down low and stir in the grits carefully, making sure to avoid clumps. Cook this way, stirring often, until the mixture is creamy, thick and pulls away from the sides of the pan a bit, about 35-45 minutes.

In the meantime, put the compote on. In a small saucepan, combine the rhubarb, 1/3 cup of water, and sugar and bring to a boil. Reduce to a simmer and let it simmer until the rhubarb is nice and soft and the mixture has thickened a bit.

When the grits look like they’re almost done, get started on the topping. Over medium-high heat, saute the bacon pieces and onion until they both start to brown. Add in the corn, and stir for a couple of minutes until it cooks a bit. At the very, very end, throw in the shrimp, and cook for just a couple of minutes longer, to let them heat through and get a little crispy. Season the mixture.

At the same time, once the grits seem just about done, stir in the cheddar and a generous glob of butter, and season. Remove from the heat.

Serve grits with shrimp mixture on top and a little bit of rhubarb compote.


bacon recipe courtesy of: Anna, Braising Hell, Montreal, Canada, June 22, 2011

2018. FRIED GRIT CAKES and SHRIMP with BACON BUTTER SAUCE

6 cups cooked grits, well seasoned
25 shrimp, peeled
½ pound butter
1 cup green onions
2 tablespoons minced garlic
½ pounds bacon
6 tablespoons blackening seasoning
3 eggs
1 quart buttermilk

Place cooked grits on a cookie sheet and let cool. To make egg wash: Put eggs into a mixing bowl add butter milk and whip until smooth. Cook bacon crispy drain and chop. Melt butter and add garlic, cooked bacon, chopped green onions, and cook till tender, then place sauce on the side. In another skillet place ½ cup of oil and turn heat to medium. Cut grits into triangles and roll those in a butter milk egg wash, then dredge then threw flour. Place grit cakes in oil and fry for about 4 minutes per side, after cooking place them on a paper towel to drain. Then put the shrimp into a clean skillet with a small amount of oil and blacken your shrimp. Now place grit cakes on a plate and 6 shrimp and pour some of your bacon butter sauce over top and enjoy.


bacon recipe courtesy of: Chris Raley, Banana Docks Café / Bon Appetit Catering, 36 Hillcrest Road, Mobile, Alabama 36608 | WKRG.com, WKRG-TV, 555 Broadcast Drive, Mobile, Alabama 36606, July 10, 2008

2017. BLUEFISH fried in BACON with BLUE GRITS

serves two


For grits:
4 cups cold water
1 cup blue grits
½ teaspoon coarse sea salt

For fish:
4 ounces sliced bacon (about 2 to 3 slices)
2 (½ pound) fillets fresh bluefish
Coarse sea salt to taste
Freshly ground black pepper to taste
Extra virgin olive oil (optional)

Heat the water in a heavy four-quart stockpot. Start mixing in the grits while the water warms up, stirring regularly—I find it infinitely easier to get lump-free grits this way. Add salt and stir well.

Bring to a boil, then reduce the heat as low as possible. Stir a few more times, cover and cook on low for as long as you can—a good 2 to 4 hours—the long, slow cooking releases the starches and makes the grits really creamy. Once you get them cooking there’s really nothing to do but stir every 15 minutes or so.

When the grits are good and creamy and you’re ready to eat, you can start the fish. Add the fish to the still-hot bacon fat in the skillet, skin side down (I think the skin is the best part!). Cook the fish until the skin is browned, then flip and cook quickly on the other side. If you need more fat, add a glug from your reserves or use a bit of olive oil.

While the fish is cooking, chop the bacon coarsely and set aside. When the fish is almost done, set the grits into a couple of warm bowls. Place the fish on top, skin side down. Sprinkle the fat over the whole thing and top with salt, pepper and chopped bacon.


bacon recipe courtesy of: Zingerman’s Guide to Better Bacon, Zingerman's, 422 Detroit Street, Ann Arbor, Michigan 48104

1988. CREAMED CORN GRATIN with FRIED ONION RINGS and BACON

makes 12 servings


1 1/2 cups fresh breadcrumbs made from crustless French bread
6 bacon slices, chopped
1/3 cup all purpose flour
1 large red onion, thinly sliced into rounds
1/2 cup (or more) vegetable oil
10 green onions, chopped
2 tablespoons (1/4 stick) butter
1 large onion, chopped
8 cups frozen corn kernels (about 2 pounds 6 ounces)
2 cups whole milk
1 cup whipping cream
3 tablespoons quick-cooking grits
1/4 teaspoon cayenne pepper
1 cup (packed) coarsely grated Monterey Jack cheese (about 4 ounces)

Preheat oven to 350°F. Spread breadcrumbs on rimmed baking sheet. Bake until lightly toasted, about 10 minutes.

Sauté bacon in large skillet over medium heat until crisp. Using slotted spoon, transfer bacon to paper towels. Transfer 2 tablespoons bacon drippings to heavy large pot; reserve for creamed corn. Discard remaining drippings.

Place flour in medium bowl. Sprinkle with salt and pepper. Separate red onion slices into rings and toss in flour to coat lightly. Heat 1/2 cup oil in same large skillet over medium-high heat. Working in batches, add onion rings to skillet and cook until golden brown, adding more oil as needed, about 2 minutes per side. Transfer onion rings to paper towels. Mix breadcrumbs, bacon, onion rings, and half of green onions in clean medium bowl. Sprinkle topping with salt and pepper.

Butter 13x9x2-inch glass baking dish. Add butter to pot with reserved bacon drippings; melt over medium-high heat. Add chopped onion; sauté until light golden and beginning to soften, about 6 minutes. Add frozen corn; sauté 5 minutes. Add milk and cream; bring to boil. Gradually stir in grits and cayenne pepper. Reduce heat and simmer until mixture thickens slightly, about 3 minutes. Remove from heat. Stir in cheese and remaining green onions. Season with salt and pepper. Transfer creamed corn to prepared dish. (Topping and corn can be made 1 day ahead. Cover separately and chill.)

Preheat oven to 350°F. Bake gratin uncovered 25 minutes. Sprinkle topping over; bake until topping is slightly crisp and creamed corn thickens and is heated through, about 20 minutes longer.


bacon recipe courtesy of: Bon Appétit, November 2003

1835. BLACKENED MANGROVE SNAPPER over CREAMY WHITE CHEDDAR BACON GRITS

Blackened Mangrove Snapper
¼ stick unsalted butter
bacon grease
3 tablespoons olive oil
4 to 6 mangrove snapper fillets (depending on the size)
salt
pepper
cayenne pepper
paprika
garlic powder
thyme
cajun seasoning

Creamy White Cheddar Bacon Grits
½ stick unsalted butter
1 cup heavy cream
3 ½ cups water
4 to 6 strips of bacon
2 cups quick grits
4 ounces sharp white cheddar cheese (shredded or thinly sliced)
salt (to taste)
pepper (to taste)
paprika (to taste)

Grits: Cook bacon in a non-stick frying pan until crispy brown and set the remaining grease aside. Bring water and heavy cream to a boil. Lower heat to medium low and add the grits, stirring often. Cook for ten minutes and stir in ¼ stick of butter. If the grits appear too thick add water until it reaches your desired consistency. Cook for another ten minutes or until the grits are soft but still preserve their texture, and remove from heat. Add the cheese, bacon, remaining butter, salt, pepper and paprika and stir until everything is well mixed together. Cover until the fish is ready.

Fish: Check the fillets for bones and trim as much of the bloodline from the fish as you can without damaging the fillet or tearing the white meat. Combine equal parts salt, pepper, cayenne, paprika, garlic powder, Cajun seasoning and thyme in a dish. Coat the outside of the fillets with a good amount of seasoning, rubbing the spices softly into the meat.

In a cast iron skillet, on medium high heat, combine butter, olive oil, and the reserved bacon grease. When the oil is hot, but not smoking, place the fillets in the pan. Cook for 4 to 5 minutes per side. Remove fish and serve directly over grits.


bacon recipe courtesy of: Drew, From The Yak, the Florida Keys, July 16, 2009

1782. SHRIMP and GRITS with BACON and SPINACH

makes six servings


3 cups low-fat milk
2 garlic cloves, pressed, divided
1 teaspoon salt
3/4 cup quick-cooking grits
6 slices thick-cut applewood-smoked bacon, cut crosswise into 1/3- to 1/2-inch-wide slices
1 1/2 pounds deveined peeled uncooked large shrimp
1 cup sliced shallots (about 4 large)
1 8-ounce bottle clam juice
2 5-ounce packages baby spinach
Hot pepper sauce
1 lemon, cut into wedges

Bring milk, 1 garlic clove, and salt to boil in medium saucepan. Gradually whisk in grits. Reduce heat to medium-low and simmer until grits are very tender, whisking often, about 8 minutes. Season to taste with salt and pepper.

Meanwhile, cook bacon in large nonstick skillet over medium heat until crisp, stirring often. Using slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 tablespoon drippings. Add shrimp to drippings in skillet. Sauté until shrimp are pink, stirring often, about 1 minute. Sprinkle shrimp with salt and pepper. Add shallots and remaining garlic to skillet. Sauté until shallots are translucent and shrimp are cooked through, about 2 minutes. Add clam juice to skillet and bring to boil, scraping up any browned bits. Add spinach to skillet and toss just to wilt. Season to taste with salt, pepper, and hot pepper sauce.

Divide grits among 6 plates. Top with shrimp mixture and sprinkle with bacon. Garnish with lemon wedges for squeezing over and serve.


bacon recipe courtesy of: The Bon Appétit Test Kitchen, Bon Appétit, April 2010

1549. BACON-WRAPPED SHRIMP and POBLANO GRITS

serves six


For the Shrimp:
18 pieces black tiger shrimp, peeled and deveined
1/2 tablespoon Kosher salt
9 bacon slices
2 teaspoons cracked black pepper
grapeseed oil for searing

For the Grits:
2 quarts chicken stock
1 quart milk
1/4 stick unsalted butter
1 quart instant grits
2 cups grilled corn kernels
1 cup poblano peppers, small diced
2 cups aged white cheddar cheese
3 tablespoons chopped cilantro
2 tablespoons Kosher salt
2 tablespoons cracked black pepper

For the Chipotle-Tomato Butter:
1/2 yellow onion, chopped
2 tablespoons chopped garlic
3 Roma tomatoes, chopped
3 tablespoons chipotle peppers (in Adobo)
1 teaspoon black peppercorns
2 cups chicken stock
1/2 stick unsalted butter
1/2 bunch cilantro
1 lemon, juiced
2 teaspoons Kosher salt

Shrimp Prep: Season shrimp with a little Kosher salt. Using a hot grill, quickly mark each shrimp. Remove from grill and allow time to cool. Shrimp should still be uncooked. When cool enough to handle, wrap each shrimp with a half piece of bacon. Season with cracked black pepper. Sear each shrimp in grapeseed oil till crispy on both sides. Serve when rest of dish is ready.

Grits Prep: Using a deep saucepot combine chicken stock and milk. Bring to a simmer, add butter, and allow time for it to dissolve. Slowly whisk in grits a little at a time. When grits begin to thicken, lower heat. Switch to a spatula and fold in the rest of the ingredients. Adjust for addition seasonings if needed. If grits are too thick, add more chicken stock.

For the Chipotle-Tomato Butter Sauce: In a saucepot, saute onions and garlic over medium heat. Next, add tomatoes, chipotle peppers and peppercorns. Continue to cook for another three minutes. Deglaze with chicken stock and lower heat. Cook for 5 minutes then place in a blender; blend till smooth. Place liquid back in saucepot and over low heat mount with butter, whisking in a little at a time. Add cilantro and season with lemon juice and salt. Turn off heat and allow 5 minutes to steep cilantro. Strain through fine mesh strainer and reserve warm till time to serve.

To Plate: Place small amount of grits in the center of a large plate. Drizzle sauce around grits. Place three pieces of shrimp around grits. Serve.


bacon recipe courtesy of: Nick Lindauer, Hot Sauce Blog, May 22, 2008

1424. CREAMY GRITS with ROSEMARY BACON

makes 4 servings


1 tablespoon rosemary leaves
8 thick-cut bacon slices
2 1/2 cups water
1 1/2 cups whole milk
1 tablespoon unsalted butter
1 cup quick-cooking grits
1/4 cup grated Parmigiano-Reggiano

Preheat oven to 450°F with rack in middle.

Sprinkle rosemary over bacon in a 4-sided sheet pan. Roast, turning once, until bacon is golden, 12 to 14 minutes. Drain on paper towels.

Meanwhile, bring water, milk, butter, a rounded 1/4 teaspoon salt, and 1/8 teaspoon pepper to a simmer in a heavy medium saucepan. Add grits in a slow stream, whisking constantly. Simmer over medium-low heat, covered, stirring often, until grits are tender and creamy, 10 to 12 minutes. Remove from heat and stir in cheese. Serve grits with bacon.


courtesy of: Paul Grimes, Gourmet, April 2009

1141. POACHED EGGS with BACON, GRITS and WILTED SPINACH

serves 6


13 slices bacon
2 cups whole milk, plus more if needed
1 cup white-corn grits
coarse salt
2 ounces cream cheese
1 tablespoon unsalted butter
freshly ground pepper
4 garlic cloves, thinly sliced
12 ounces baby spinach
6 large eggs

Put bacon into a large skillet; cook over medium-high heat, turning once, until crisp, 3 to 4 minutes per side. Let drain on paper towels. Reserve 6 slices, and coarsely chop 7 slices; set aside. Pour grease from skillet into a bowl, and wipe skillet clean; set skillet and grease aside.

Bring milk, 2 cups water, the grits, and 1 teaspoon salt to a boil in a medium saucepan, stirring constantly. Reduce heat to low. Cover, and simmer, stirring occasionally, 5 minutes. Stir in cream cheese, butter, and reserved chopped bacon. Season with salt and pepper.

Meanwhile, heat 1 teaspoon bacon grease in reserved skillet over medium heat. Add garlic; cook, stirring, 30 seconds. Add spinach; season with salt and pepper. Cook, stirring, until spinach has wilted, about 2 minutes; set aside.

Bring a large shallow saucepan of water to a boil. Reduce to a simmer. Crack 1 egg into a small bowl, then slide it into simmering water. Quickly repeat with remaining eggs. Cook, gently turning eggs with a slotted spoon, until whites are opaque but yolks are still soft, 21/2 to 3 minutes. Serve with grits, spinach, and bacon. (If grits have become too thick, reheat, stirring in more milk as needed.)


courtesy of: Martha Stewart.com

1026. LOW COUNTRY OYSTER STEW with BACON and WILD MUSHROOM GRITS

serves 4


Oyster Stew Ingredients
2 tablespoons 1/4" diced bacon
1/4 cup Vidalia or other sweet diced onion
1/2 teaspoon minced garlic
2 tablespoons mix of red, green and yellow peppers, finely diced
1 1/2 cups dark chicken stock
1/4 cup heavy whipping cream
2 tablespoons fresh basil, chopped
pinch freshly ground black pepper
1/2 pint oysters and their liquor (approx. 20)

In a medium saucepan over medium-high heat, sauté the bacon for 3-4 minutes, or until the fat is rendered and the bacon is beginning to brown. Add onion, garlic and peppers, reduce the heat to medium, and sauté for 2-3 minutes, or until the vegetables are translucent.

Add the stock and cream and simmer, stirring occasionally, for 2-3 minutes, just to thicken slightly. Add oysters and basil and simmer for 1-2 minutes, or until oysters are just beginning to set and are slightly curled around the edges. Stir in the pepper.


Mushroom Ingredients
2 tablespoons unsalted butter
1/4 pound button or Cremini mushrooms, cleaned with a damp paper towel, stems removed and quartered
1/4 pound shiitake mushrooms, cleaned with a paper towel, stems removed and caps
sliced into 1/8" slices
1/4 cup dark chicken stock
1/2 tsp Kosher salt
1 teaspoon freshly ground black pepper

Heat the butter in a medium sauté pan over medium-high heat until foaming. Add the button mushrooms and sauté for 1 minute. Add shiitake and mix well. Increase heat to high, add the chicken stock, salt and pepper, and cook over high heat for 2-3 minutes, or until all the liquid is evaporated. Set aside.


Grits
3 1/2 cups water
1 cup heavy whipping cream
2 tablespoons unsalted butter
2 tablespoons minced garlic
1 teaspoon Kosher salt
1/4 teaspoon white pepper
1 cup white stone ground grits
1 cup milk
1/4 cup Asiago cheese, grated

In a medium saucepan, over high heat, bring water, cream, butter, garlic salt and pepper to a boil. Stir in the grits and bring back to boil, stirring constantly. Reduce heat to medium-low and simmer, stirring frequently for about 20 minutes. Fold in cheese and wild mushroom mixture and set aside in a warm place.

To serve: Divide grits into 4 warm bowls. spoon oyster stew around the grits and serve.


courtesy of: MycoPower, Mycology and Mushroom Specialists Mid-American Bio Ag, Ltd., 2112 215th Street, Independence, Iowa 50644, (319) 334-9064

1002. RABBIT and BACON ETOUFFEE with BAKED CHEESE GRITS

makes 4 to 6 servings


8 ounces bacon, chopped
2 1 1/2- to 1 3/4-pound rabbits, thawed if frozen, each cut into 8 pieces
1 tablespoon butter
1 large red onion, chopped
2 carrots, peeled, chopped
2 celery stalks, chopped
6 garlic cloves, chopped
6 large fresh thyme sprigs
2 bay leaves
2 cups dry red wine
3 cups low-salt chicken broth
2 cups canned crushed tomatoes with added puree
Baked Cheese Grits (recipe below)

Preheat oven to 350°F. Sauté bacon in wide ovenproof pot over medium heat until crisp. Transfer bacon to paper towels.

Sprinkle rabbit with salt and pepper. Increase heat to medium-high. Working in batches, add rabbit to pot and sauté until browned, turning often, about 10 minutes per batch. Transfer to large bowl. Add 1 tablespoon butter to pot; add onion, carrots, and celery. Sauté until vegetables begin to brown, about 10 minutes. Add garlic, thyme, and bay leaves; stir 1 minute. Return rabbit and bacon to pot. Add wine; simmer 5 minutes. Stir in broth and tomatoes; bring to boil. Cover pot tightly. Transfer to oven and cook rabbit until very tender, about 1 hour 15 minutes. Season with salt and pepper. Divide among plates; spoon grits alongside.


Baked Cheese Grits

makes 6 servings

4 cups water
3 tablespoons butter
3/4 teaspoon salt
1 cup quick-cooking grits
1 cup (packed) coarsely grated extra-sharp cheddar cheese
1/2 cup (packed) coarsely grated Monterey Jack cheese
1/2 cup whole milk
2 large eggs

Preheat oven to 350°F. Butter 8x8x2-inch glass baking dish. Bring 4 cups water, butter, and salt to boil in heavy medium saucepan. Gradually whisk in grits. Reduce heat to medium; cook until mixture thickens slightly, stirring often, about 8 minutes. Remove from heat. Add both cheeses; stir until melted. Season with pepper and more salt, if desired. Whisk milk and eggs in small bowl. Gradually whisk mixture into grits.

Pour cheese grits into prepared dish. Bake until grits feel firm to touch in center (grits will still be soft), about 1 hour. Let stand 10 minutes and serve.


courtesy of: Bon Appétit, September 2005

928. SYRUP and BACON GRITS

makes 6 to 8 servings


3 1/4 cups water
1 cup quick grits, uncooked
½ teaspoon salt (optional)
3/4 cup syrup
4 eggs slightly beaten
2 tablespoons bacon drippings, margarine or butter
2 8-oz pkg sliced bacon, cooked crisp, curmbled

Heat oven to 350F. Grease 1 ½ qt casserole. Bring water to a boil; slowly stir in grits and salt. Reduce heat; simmer 2 to 4 minutes or until thick, stirring frequently. Remove from heat; Add syrup, eggs and drippings, mixing well. Pour into prepared casserole; bake 45 to 50 minutes or until knife inserted near center comes out clean. Top with bacon; let stand 5 to 10 minutes before serving. Serve with additional syrup, it desired.


courtesy of: The Quaker Oats Company, a unit of PepsiCo Beverages & Foods, P.O. Box 049003, Chicago, Illinois 60604-9003, (312) 821-1000

926. CREAMED CORN GRATIN with FRIED ONION RINGS and BACON

makes 12 servings


1 1/2 cups fresh breadcrumbs made from crustless French bread
6 bacon slices, chopped
1/3 cup all purpose flour
1 large red onion, thinly sliced into rounds
1/2 cup (or more) vegetable oil
10 green onions, chopped
2 tablespoons (1/4 stick) butter
1 large onion, chopped
8 cups frozen corn kernels (about 2 pounds 6 ounces)
2 cups whole milk
1 cup whipping cream
3 tablespoons quick-cooking grits
1/4 teaspoon cayenne pepper
1 cup (packed) coarsely grated Monterey Jack cheese (about 4 ounces)

Preheat oven to 350°F. Spread breadcrumbs on rimmed baking sheet. Bake until lightly toasted, about 10 minutes.

Sauté bacon in large skillet over medium heat until crisp. Using slotted spoon, transfer bacon to paper towels. Transfer 2 tablespoons bacon drippings to heavy large pot; reserve for creamed corn. Discard remaining drippings.

Place flour in medium bowl. Sprinkle with salt and pepper. Separate red onion slices into rings and toss in flour to coat lightly. Heat 1/2 cup oil in same large skillet over medium-high heat. Working in batches, add onion rings to skillet and cook until golden brown, adding more oil as needed, about 2 minutes per side. Transfer onion rings to paper towels. Mix breadcrumbs, bacon, onion rings, and half of green onions in clean medium bowl. Sprinkle topping with salt and pepper.

Butter 13x9x2-inch glass baking dish. Add butter to pot with reserved bacon drippings; melt over medium-high heat. Add chopped onion; sauté until light golden and beginning to soften, about 6 minutes. Add frozen corn; sauté 5 minutes. Add milk and cream; bring to boil. Gradually stir in grits and cayenne pepper. Reduce heat and simmer until mixture thickens slightly, about 3 minutes. Remove from heat. Stir in cheese and remaining green onions. Season with salt and pepper. Transfer creamed corn to prepared dish. (Topping and corn can be made 1 day ahead. Cover separately and chill.)

Preheat oven to 350°F. Bake gratin uncovered 25 minutes. Sprinkle topping over; bake until topping is slightly crisp and creamed corn thickens and is heated through, about 20 minutes longer.


courtesy of: Bon Appétit, November 2003

866. SHRIMP and GRITS with TOMATILLO and BACON GRAVY

serves 4


Shrimp Stock
1 ½ pounds shell-on large shrimp (26 to 30 per pound)
3 cups water
½ teaspoon peppercorns
1 bay leaf, crumbled
1 teaspoon kosher salt
1/8 teaspoon ground cayenne pepper

Grits
1 ½ cups stone-ground grits
1 ½ cups whole milk
3 cups water
2 pinches kosher salt, plus more to taste
Freshly ground black pepper to taste

Gravy
1 pound tomatillos, husked and rinsed
1 jalapeño pepper, minced
¼ pound slab bacon or 3 slices thick-cut bacon, diced
3 tablespoons unsalted butter
½ cup chopped green bell pepper
½ cup chopped yellow onion
1 tablespoon all-purpose flour
Kosher salt to taste
Freshly ground black pepper to taste

Peel the shrimp, reserving the shells. In a medium saucepan, bring the water to a boil over high heat. Add the shells, the peppercorns, bay leaf, salt and cayenne. Reduce heat to medium-low and simmer for 20 minutes. Strain the broth (you should have about 1 ½ cups) and reserve. Discard the shells.

While the broth simmers, stir the grits into a bowl of cold water and allow to settle. Corn hulls may float to the surface. Skim off the hulls and drain the grits. (Skip this step if you are using supermarket grits.) In a medium saucepan, bring the milk and the water to a boil over high heat. Add the grits, stirring with a wooden spoon. Reduce the heat to medium, add the salt and cook, stirring occasionally.

Once the grits thicken (about 10 minutes), reduce the heat and cook, stirring frequently and adding water if the grits become too stiff. Cook until the grits are fluffy and creamy, 90 minutes. Season with more salt, if desired, and pepper; reserve.

While the grits cook, place the tomatillos on a foil-lined sheet pan or cast-iron skillet. Broil them about 3 inches from the flame or heating element, turning them as their skins blacken, about 5 minutes per side. Transfer the tomatillos to a food processor or blender and puree to a soupy liquid. Add the jalapeño and reserve.

Place the bacon in a large skillet over medium-high heat. Cook, stirring frequently, until the bacon is firm and just golden brown, about 3 minutes. Transfer to a bowl, leaving the fat behind.

Add half the shrimp to the pan and sear quickly, about a minute per side, leaving the shrimp slightly undercooked. Remove the shrimp to a plate and repeat with the remaining shrimp.

Add the butter, bell pepper and onion to the pan. Sauté until the pepper and onion just begin to soften, about 2 minutes.

Pour 2 tablespoons of the shrimp broth into a small bowl, add the flour and whisk until it becomes a smooth paste. Pour the remaining shrimp broth into the skillet with the pepper and onion. When the broth reaches a simmer, reduce the heat to medium and cook at a vigorous simmer until the vegetables have softened, about 5 minutes.

Add the flour paste to the pan, whisking vigorously to distribute the flour evenly throughout the broth. Add the tomatillo and jalapeño mixture to the skillet, stir and return to a simmer. Cook until the gravy thickens enough to coat the back of a spoon heavily, 5 to 7 minutes more.

Add the reserved shrimp and bacon and continue cooking until the shrimp are pink and cooked through, 1 to 2 minutes. Season to taste with salt and pepper. Divide the grits among four plates and ladle the shrimp and gravy on top. Serve immediately.


courtesy of: The Lee Bros. Southern Cookbook: Stories and Recipes for Southerners and Would-be Southerners, by Matt and Ted Lee. Norton, 2006 / Matthew Amster-Burton, "Green Gods," The Seattle Times: Pacific Northwest Magazine, July 15, 2007