Tag Archives: bacon

Lockdown Hash

DSCN4852It has been one hell of a week here in Boston.  Bombings set off on Monday, our noble Marathon violently marred, death and dismemberment brought home to children and other innocents, and terror injected into our Beantown lifeblood like intravenous drugs designed to heighten anxiety and stress.  Last night and all of today has been all about police action, high emergency, and triage; one cop has been killed, others are seriously injured, shootouts have exploded and explosions have been hurled, and there has been an unprecedented complete and total lockdown of 6 different communities — including mine — within our fair borders.  We have been held captive all week in a true siege perilous, literally and figuratively: this most ancient seat of our young nation is undeniably under attack.   I worry about my neighbors, I worry about my Harvard kids, I worry about my friends.  I worry about this boy, this fresh-faced, nice looking, by-all-accounts good boy who is hiding among us somewhere… waiting, maybe?  Planning, maybe?  Or scared and alone and hurt?  I can’t not care; he looks so much like he could be one of my students.  My little haven, my home, is 5 blocks away in one direction from the merciless fatal shooting of MIT policeman Sean Collier, and 5 blocks away in another direction from the merciful release of the carjacking victim which the news is, at this time (6:57pm EST), still surprisingly silent about.  Needless to say, Clayton and I have stayed safely indoors, and totally glued to the TV, waiting until our beloved neighborhood is safe again.

Luckily, we had a dozen eggs and a handful of random items in the fridge to make both lunch and dinner, since we’ve been locked indoors and all stores are closed anyway.  But after an onion & bacon omelet with cheddar grits for breakfast, I wanted something a little more vegetable for dinner.  My pantry isn’t fully stocked, but I do try to keep some basics on hand, like canned beans and tomatoes and stock and stuff.  I found a few carrots in the fridge, some just-about-to-turn-rubbery small colored potatoes, I had 1/2 an onion, and bacon is always welcome more than once a day anyway – so I came up with this skillet:  Potato bacon hash, carrot studded tomato sauce, with baked egg, melted farmhouse cheddar, and garlic Texas toast for dipping.  Super hot, *really* comforting, and served in a cast-iron skillet heavy enough to use as a weapon to beat back terrorists: just what we needed to feel safe and satisfied after a surreal day.

DSCN4831

Lockdown Hash

8-10 small potatoes (these are purple, red, and creamer)
1 can peeled tomatoes
1/2 onion, diced
1 cup diced carrots
2 cloves garlic, minced
1 cup red wine
1/2 cup EVOO
4 sliced bacon
4 tbs butter
2 eggs
4 thick slices of toast
garlic powder, sea salt, cracked black pepper, crushed red pepper, oregano

DSCN4832I start by dicing my onion, carrot…

DSCN4833… and garlic.

DSCN4835I throw them in a hot pan with a glug of EVOO to sauteDSCN4836I add a dash of salt, pepper, and oregano, and cook on medium heat until just translucent — about 4 minutes.

DSCN4834I’ve said it before and I’ll say it again: San Marzano canned tomatoes are the best.  I crack me a can.

DSCN4837And dump all the contents into the pan with the aromatics.

DSCN4838Then I add my wine and about 1/2 cup of EVOO.

DSCN4840I set the heat on low, cover the pan, and let my sauce cook for about 30 minutes until thickened.  At some point, since I’m anxious watching the news unfold, I end up breaking down the tomatoes into smaller pieces.  Meaning, I just sort of stand there stabbing at them with my wooden spatula, splattering my clothes since my eyes are riveted on the TV.  After the 30 minutes, I remove the lid and let the liquid start to boil off, to make a nice, thick, chunky sauce.

DSCN4841On one of my back burners, I boiled my potatoes in salted water for about 15  minutes, or until I was able to pierce them easily with a knife.  I drained and cooled them, and have now cut them into small pieces.

DSCN4842I get my two small skillets nice and hot on my burners, and I fry off two slices of chopped bacon in each.  I add a LOT of cracked black pepper to each pan, too – just ‘cuz.

DSCN4843Once my bacon is nice and crisp, and all the fat has rendered and is sizzling, I split my potato pieces evenly between the two pans, laying them in a single layer across the surface, to let them sear for a couple minutes.  After they’ve crisped on the hot edge, I stir gently to flip, and sear again.  I do this for about 8 minutes, stirring every once in a while so that the pulpy cuts of potato can crisp and brown against the iron heat.

DSCN4845When the home fries/hash browned potatoes are perfectly crisped, I push them to one side of each pan.

DSCN4846On the other side, I layer my nicely thickened chunky tomato sauce.  Sort of a yin-yang thing.

DSCN4847I’ve shaved several nice thin sheets of cheddar off the block, which I layer on top of my potatoes and tomatoes.

DSCN4848And in a well between them all, I crack a single egg.  My oven is preheated to 400 degrees, and I throw the pans onto the bottom most shelf, and let them bake for about 7 minutes — until the egg whites have just set, and the cheese is melted and bubbling.

DSCN4851Since I started writing this post 20 minutes ago, there has been another volley of gunshots, and the media is hopeful that that heralds a resolution to today’s drama.  There hasn’t been any movement in hours; but now something seems to be happening.  This blog is as much to show off my cooking as it is to remind me of my life, like a diary; each meal brings me back to a moment in my past in ways no other experience can do.  Tonight’s meal was heartwarming, comforting, true homestyle, delicious, and filling — as many of my meals have been; but, given the historic events unfurling within hearing distance of my humble little condo, I doubt I could ever forget it, even if I hadn’t written it down.  But I felt a need to share – and if I could have made this for every one of my local peeps, waiting like me for news that the suspect has been caught, and that all is safe (more or less) – I would have.  These pictures, and this insignificant story, are my small way of sharing.

Stay safe, my dear readers.  Lolita out.

Creamed Corn Skillet with Flounder, Beets, Bacon, and Cilantro Oil

DSCN4255I get my inspiration for dinner in all sorts of random ways.  Sometimes just a whiff of something wafting through the air will remind me of a ghost of flavors past.  Sometimes a color engenders a need for the flesh of something similarly hued.  But usually, I trawl food porn websites like Tastespotting or FoodGawker (neither of which has ever accepted any of my photos for their site — a challenge I will continue to try to overcome!) for images that get my juices running.  I also skim the menus for restaurants I can’t afford and try to make what I read there, so that I can enjoy their chef’s imagination without having to pay those prices (sorry peeps, we’re on a *very* tight budget these days).  For this meal, I have The Phantom Gourmet to thank – sort of.  I often have their TV show on local Boston-area restaurants playing in the background while I’m futzing around on Sunday mornings.  Sometimes they have my complete attention, but more often than not I just hear what they’re talking about — and that’s what happened here.  I vaguely overheard something about creamed corn, and something about a skillet — and that’s all I needed.  Creamed corn is one of my favorite side dishes, hailing from my mother-in-law’s down-home redneck kitchen; she’d pick the corn herself from their garden and spent hours and hours creaming it and freezing it in gallon bags to eat throughout the year.  I never went to visit without picking up a few frosty sacks of that golden goodness, but now that we live 2000 miles away I have to make it myself.  And although I LOVE her simple Southern recipe, I have made some adjustments to mine to amp up the deliciousness to Lolita standards.  In this case, a piping hot cast iron skillet blisters a healthy serving of cheesy creamy corn, topped with some flaky pan-seared flounder, chunks of bacon, gemstones of purple beets, and an artful drizzle of bright, herbaceous cilantro oil.  A filling but also light warm winter’s night meal, wholesome and delicious.  I think Rose, my mother in law, were she here in Boston instead of down in rural Georgia, would agree.

Creamed Corn Skillet with Flounder, Beets, Bacon, and Cilantro Oil

1 bag frozen yellow corn
4 slices bacon
2 beets
1 bunch cilantro
3/4 lb flounder filets
1 cup grated parmigiano reggiano cheese
1 cup heavy cream
milk
EVOO
4 tbs butter, divided
2″ sprig fresh rosemary
sea salt, cracked black pepper
flour for dusting
juice of 1 lemon

DSCN4238My beets will take the longest, so I get them started by scrubbing them clean.  I’m really only planning to use a few little cubes — I have a vision, y’see? — but cooked beets hold well so I’ll use the leftovers tomorrow in a salad.  (I know I said I hate leftovers, but beets are an exception, since they taste as good cold as warm.)

DSCN4243They get doused in EVOO, salt, and pepper, and paired with my sprig of rosemary, then wrapped tightly in foil paper.  I throw them in the oven on 350 for an hour or so – until they are tender enough to be easily pierced with a fork.  (In all honesty, I was baking cookies in the oven at the same time, and I sort of just let these go until I’d made all 6 batches.  You can’t really overcook a beet.   But I was worried that my cookies would taste like rosemary, since the oven was so redolent with the scent … they didn’t.)  It takes beets a while to cool, so I let them do so on the counter for about 20 minutes, so I could peel them and dice them before setting them aside.

DSCN4240Next, I remove the leaves from a bunch of cilantro and throw them into my blender thingy.  I add about 1/4 cup of extra virgin olive oil (EVOO), a squeeze of lemon juice, some salt and pepper, and a blend the hell out of it until I have a thick green viscous liquid.

DSCN4241Using my mesh spoon, I strain the green oil from its solids…

DSCN4242… using a spoon to press as much flavor and color out as possible.  I pour the oil into a squeeze bottle.  The rest of the green delish mush can be frozen and used to flavor something needing a pop of cilantro paste later.

DSCN4245Time for the creamed corn.

DSCN4246It all starts with bacon.  I chop my slices up roughly, and fry the bits out with lots of black pepper.

DSCN4247I remove the bacon to a paper plate to drain, then wipe most of grease out – leaving about a teaspoon of fat and as much of the toasted black pepper as possible in the pan as well.

DSCN4250I then set the heat to medium low, add the corn, cream, and grated cheese to the pan and get everything to a low simmer.

DSCN4251As that heats, I prep my flounder.  This huge filet came from Whole Foods today.  I had to trim a bit o’ skin off one edge, but it was a beautiful piece of fish.

DSCN4252As is easiest – and often best – with flounder, I toss it with salt, pepper, and flour…

DSCN4253… and pan-sear it in brown butter over high heat for about 4 minutes on each side.

This last bit went really fast, and I didn’t get to catch the picture.  After my fish is fully cooked, I move the pan off the heat, and place my two 8″ skillets onto two hot burners on my stovetop.  Using my hand blender, I whir a cup of my creamed corn into a thick mush before returning it to its saucepan for a hearty stir.  Then I pour half of the corn into each skillet – which are now hot – bringing the liquid gold to a bursting, bubbling boil.

DSCN4256I layer my planks of tender seared flounder over my thick, rich cheese and corn gravy.  A handful of perfect ruby beet cubes provide cool bites of sweetness, while the unctuous chunks of bacon stud the dish with salt and savor.  Generous squirts of cilantro oil add green to the visual and grass notes to the palate.  The sizzling pans keep the meal hot until the last bite, which Clayton and I scraped up with some crusty buttered bread.  I  need to use these cast iron babies more often, because every time I do, magic like this happens.

Brown Butter Seared Scallops, Lentilles de Puy, Dressed Cress and Scallion Oil

As I sit out on my deck this Sunday afternoon, I feel the coming autumn chill in the air.  Clayton may be in a tank top sitting in a sliver of sun, but here in the shade I actually need a light sweater.  Although I’m sad that my tan will soon fade (leaving me the color, and general muscular consistency, of tapioca pudding), I am looking forward to how the cooler weather opens up my kitchen, allowing me to cook indoors without cooking myself in the ambient heat during the process.  Last night, although muggy, was temperate, so I reaquainted myself with my stovetop.  What better way than to pan-sear some plump, juicy, never-frozen, tender scallops?  Thanks to Marcus at Whole Foods for the recommendation (even if he was talking to someone else – and I was merely eavesdropping), although their sheer size and perfection had already reeled me in.  As I wandered the aisles with my six scallops in tow, I alighted upon the bulk bar, and before I knew it I was loading up on some lovely French lentils.  After throwing a few more items into the basket, I headed home, figuring out the meal I’d make on the way.  I visualized a bed of fragrant, steaming, and toothsome lentilles de Puy topped with perfectly crisp-crusted scallops and drizzled with a verdant, herbaceous oil.  And I’ll be damned if that’s not exactly what I made…

Brown Butter Seared Scallops, Lentilles de Puy, Dressed Cress and Scallion Oil

6 very large fresh sea scallops
3 tbs butter
1lb French lentils
3 slices bacon
1 medium onion
6-10 cloves
1″ peeled fresh ginger
3-4 cloves garlic
1 medium carrot
1 qt chicken broth
zest and juice of 1 lemon
watercress
curly parsley
scallions
1 shallot
EVOO, sea salt, cracked black pepper

Remove the paper husk of the onion, cut it in half, and stud 1 part of it with the cloves.  Mince the other half.

Peel and cut the carrot into 1″ pieces, crush and remove the paper from the garlic, and peel about an inch of fresh ginger root.

Rinse the lentils several times, and pick through them looking for little rocks and stuff, which I’ve never found but I still look for (thinking the one time I don’t look I’ll crack a tooth on something).

Bacon.  I cut these three slices into, like, 4-5 pieces each.

Into my deep saucepan it goes, where I fry it to just crisp.

Add the studded onion carefully to the pan, along with the carrots, minced onion, garlic, and  ginger.

Add the lentils, and stir everything well.

Cover everything with chicken stock, bring to a boil, lower the heat to a gentle simmer, and cover the pot.  It takes about 45 minutes for the liquid to be absorbed, and the lentils to soften (but not mushify).  When their texture is just right, remove from the heat…

… remove the clove studded onion and knob of ginger…

… and stir in the minced shallot, the lemon zest, and some chopped parsley.  Set aside, tilting the lid so some steam can escape, until service.

To make the scallion oil, chop the green onion roughly, then saute it for just a moment in hot EVOO – just long enough for the green color to pop, but not to fry.  Dump into a blender with 1 cup of chopped parsley and the juice from the lemon, then whir until smooth.  Transfer to a small squeeze bottle, and keep warm.

My scallops weren’t cheap…

… but they were amazing.  I should have put something nearby to demonstrate scale; these bad boys are at least an inch thick, and even fatter the way ’round.

I melt 3 tbs of butter to foaming in my small non-stick fry pan, and set my scallops – which I’ve dusted with sea salt and cracked pepper – on the heat, leaving plenty of room between them to breathe.  I leave them undisturbed to sear for 5 minutes, or until I see the opacity of the scallop deepen halfway up its side.

Using tongs, I gently flip each scallop, revealing their caramelized, butter-encrusted faces.  Another 5-7 minutes of searing on the reverse side, and they’re ready for plating.

Fragrant lentil caviar sweetened with carrot and emboldened with bacon; fork-tender sea-sweet scallops browned with butter and encased in crisp; scallion lemon and parsley EVOO dressed watercress and daubs of herbaceous oil.  A perfect marriage of land (pig), earth (beans), and sea (scallops) – all brought together for a fulfilling and delicious dinner on a stormy late summer’s night.