Taste of the South Bacon Everything 2019

taste of the south special issues

EDITORIAL EDITOR Daniel Schumacher MANAGING EDITOR Mary-Kate Tucto FOOD EDITOR Sarah Ward ASSISTANT EDITOR Georgia Clarke SENIOR COPY EDITOR Rhonda Lee Lother COPY EDITOR Barbara McCarthy EDITORIAL ASSISTANT Daniel Dubuisson CREATIVE DIRECTOR/PHOTOGRAPHY Mac Jamieson SENIOR PHOTOGRAPHER John O’Hagan PHOTOGRAPHERS Jim Bathie, William Dickey, Nicole Du Bois, Stephanie Welbourne Steele SENIOR DIGITAL IMAGING SPECIALIST Delisa McDaniel DIGITAL IMAGING SPECIALIST Clark Densmore GROUP CREATIVE DIRECTOR Deanna Rippy Gardner ART DIRECTOR Cailyn Haynes SENIOR STYLIST Sidney Bragiel STYLISTS Caroline Blum, Courtni Bodiford, Lucy Finney, Mary Beth Jones, Beth K. Seeley, Melissa Smith TEST KITCHEN DIRECTOR Irene Yeh ASSISTANT TEST KITCHEN DIRECTOR Melissa Gray FOOD STYLISTS/RECIPE DEVELOPERS Laura Crandall, Kathleen Kanen, Tricia Manzanero, Vanessa Rocchio, Elizabeth Stringer, Taylor Franklin Wann ASSISTANT FOOD STYLIST/RECIPE DEVELOPER Anita Simpson Spain DIGITAL MEDIA MARKETING DIRECTOR Kristy Harrison MARKETING COORDINATOR Vicky Lewis SENIOR ONLINE EDITOR Courtney duQuesnay DIGITAL DESIGNER Stephanie Lambert ADMINISTRATIVE HUMAN RESOURCES DIRECTOR Judy Brown Lazenby IT DIRECTOR Matthew Scott Holt DEALER PROGRAM MANAGER Janice Ritter ADMINISTRATIVE…

editor’s letter

Who doesn’t LOVE bacon? Well, there may be a few folks out there, but I even know a certain vegetarian who makes an exception for those devilish strips—and I bet she’s not the only one. It’s hard to resist the tasty temptation of our favorite part of the pig. Bacon is a flavor bomb that transforms every dish it touches. The combination of smoky and salty flavors with that irresistible crispiness makes bacon the perfect ingredient for taking your favorite recipes to the next level. Bored with your go-to weeknight chicken recipe? Wrap it in bacon. Macaroni and cheese need a flavor boost? Use bacon fat to make your cream sauce. Want to add a wow-factor to chocolate chip cookies? Sprinkle them with crispy bits of bacon. There’s no limit to…

bacon basics

WANT CRISPIER BACON? Select a thinner cut and remove fat as it accumulates during the cooking process. COLD BACON, COLD PAN Starting in a cold pan gives the bacon more time to render fat, resulting in crispier bacon. NEED TO FEED A CROWD? Line a large baking sheet with foil; place bacon in an even layer. Bake at 450° until crisp, about 20 minutes. BACON FAT 101 In the South, we love bacon fat just about as much as we love bacon. But a lot of folks don’t realize how versatile this ingredient really is. Follow these tips to ensure no drop of this liquid gold goes to waste. DEDICATE A JAR It’s important to have a heatproof container for bacon fat. Don’t add any other type of grease to it. Once your bacon fat has cooled slightly, add…

wrapped with bacon

CHORIZO-STUFFED BACON-WRAPPED DATES Makes 12 1 tablespoon olive oil4 ounces Mexican chorizosausage, casings removedand coarsely crumbled¼ cup cream cheese1 tablespoon choppedfresh parsley¼ teaspoon crushedred pepper6 slices bacon12 large dates, pitted 1. Preheat oven to 350°. 2. In a heavy skillet, heat oil over medium heat. Add chorizo, and cook, stirring frequently and breaking up any large pieces with a spoon, until browned, about 5 minutes. Drain. 3. In a small bowl, stir together cooked sausage, cream cheese, parsley, and red pepper until combined. Let cool. 4. In same skillet, cook bacon over medium heat for 5 minutes. (Bacon will not be crispy.) Remove from skillet, and let cool. Cut in half crosswise. 5. Slice dates lengthwise, cutting to, but not through, other side. Stuff each date with 1 tablespoon sausage mixture. Wrap 1 piece of bacon around…

topped with bacon

SAVORY SWEET POTATO CASSEROLE Makes about 6 servings 6 slices bacon, chopped1 large yellow onion, thinly sliced (about 3 cups)1 teaspoon chopped fresh thyme1 teaspoon chopped fresh rosemary6 cups mashed cooked sweet potato (about 4 large potatoes)1½ cups shredded Gruyère cheese, divided½ cup heavy whipping cream¼ cup unsalted butter, melted1 large egg, lightly beaten1½ teaspoons kosher salt¼ teaspoon ground black pepperGarnish: fresh rosemary sprigs 1. Preheat oven to 350°. Spray a 2-quart baking dish with cooking spray. 2. In a large skillet, cook bacon over medium heat until crisp, about 8 minutes. Remove bacon using a slotted spoon, and let drain on paper towels, reserving 1 tablespoon drippings in skillet. 3. To skillet, add onion; cook, stirring frequently, until golden brown, about 30 minutes. Stir in thyme and rosemary. Remove from heat. 4. In a large…

flavored with bacon

COLLARD SALAD WITH WARM BACON VINAIGRETTE Makes 4 servings ½ cup apple cider vinegar1 tablespoon sugar2½ teaspoons kosher salt, divided1 large red onion, thinly sliced1 tablespoon extra-virgin olive oil3 slices thick-cut bacon, cut into ¼-inch pieces2½ tablespoons sherry vinegar1 tablespoon whole-grain mustard1 teaspoon chopped fresh thyme5 cups chopped collard greens1 Fuji apple, cored and thinly sliced½ cup chopped pecans½ teaspoon ground black pepper 1. In a small saucepan, bring apple cider vinegar, sugar, and 1½ teaspoons salt to a boil over medium-high heat. Remove from heat; stir in onion. Let stand at room temperature for 1 hour. Cover and refrigerate for up to 2 weeks. 2. In a medium skillet, heat oil over medium-high heat. Add bacon; cook until crisp, about 5 minutes. Remove from heat, and stir in sherry vinegar, mustard, and thyme…