Taste of the South Bacon Everything 2019

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…

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…

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…

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…

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…

CRACKLIN’ CORNBREAD Makes 15 corn sticks 1½ teaspoons vegetable oil¼ cup chopped thick-cut applewood-smoked bacon1 cup freshly shaved yellow corn½ cup thinly sliced green onion (about 6 small green onions)1 cup finely ground yellow cornmeal⅓ cup corn flour⅓ cup all-purpose flour1 teaspoon baking powder1 teaspoon kosher salt¼ teaspoon ground black pepper1 large egg1½ cups whole buttermilk 1. In a medium skillet, heat oil over medium-low heat. Add bacon, and cook, stirring occasionally, until browned and crispy, 5 to 8 minutes. Add corn and green onion, and cook for 1 minute. Remove from heat, and let cool slightly. 2. Generously spray several cornstick pans with cooking spray. Place pans in oven, andpreheat oven to 400°. 3. In a large bowl, combine cornmeal, corn flour, all-purpose flour, baking powder, salt, and pepper. In a small bowl, whisk…