Category Archives: Bacon

A little American innovation.

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Photography by Sam Armocido

Photography by Sam Armocido

Norman Rockwell drew an illustration for the Mass Mutual insurance company titled “Cookout.” As mothers and children set the picnic table, fathers hover around the grill. Nowhere is there any food.

But imagine, give me your very best Family Feud guess as to what will appear on those quintessential American plates.

Burgers, of course, and corn on the cob. What’s on top of those burgers? A single square of cheese melting into the smoky, crevices in the beef patty. Theres a plate of iceberg lettuce available for topping, and if it’s a really good day, mom has fried up some bacon.

This burger, then, is not so far from American tradition. The corn, off-the-cob and tossed with bacon, tops the burger. Baby spinach replaces lettuce and our cheese is upgraded to a far-more-American cheddar. It’s fun, delicious and a little creative.

Maybe that’s why Mr. Rockwell left the plates empty. There’s nothing more American than taking traditions, making some changes, and making them our own.

Corn and Bacon Salsa Burger

Using beef with some fat makes this burger rich and moist. These are big burgers and could certainly be made into 6 smaller patties.

makes 4 large 1/2 pound burgers

Ingredients:

  • 2 pounds ground beef 80% lean
  • 4 slices thick cut bacon, minced
  • 2 eggs, lightly beaten
  • 1/4 cup parsley
  • 1/4 cup cilantro
  • 1/4 pound cheddar cheese, sliced
  • 4 Kaiser rolls
  • 1/4 pound baby arugula
  • 1 cup Corn and Bacon Salsa (see below)

Directions:

  • Mix together ground beef, bacon, eggs, parsley and cilantro. Season with salt and pepper and form into four large patties.
  • Heat your grill to medium-high and grill your burgers just off to the side of the coals. These are big patties, so you’ll probably cook them for 5-7 minutes a side for medium rare.
  • Place a slice or two of cheese on burgers 1 minute before removing from grill.
  • Layer bun bottoms with arugula and burgers. Top each with 1/4 cup corn and bacon salsa and bun top.
  • If there’s not juice running down your chin, you’re doing it wrong!

Corn and Bacon Salsa

For a nuttier, toastier flavor, toss corn kernals with 1 tbs olive oil and 1/4 tsp cumin and roast in a 400 degree oven until golden, about 7-10 minutes. Add right before seasoning the salsa. Serve this over grilled, cumin-lime marinated chicken or with chips.

Makes about 1 1/2 cups salsa

Photography by Sam Armocido

Photography by Sam Armocido

Ingredients:

  • 5 slices, thick cut bacon
  • 1 small red onion, diced
  • 1 red pepper, diced
  • 1 jalapeño pepper, minced
  • 2 ears corn, kernels removed
  • 1/2 cup chopped cilantro
  • 1 tsp cumin
  • 1/2 tsp chili powder
  • Sherry  or Roasted Red Pepper Blackberry* vinegar

*Where do you get Roasted Red Pepper Blackberry vinegar? Sapore, of course! You can order online too.

Directions:

  • Fry bacon in a large skillet over medium heat until browned on both sides. Remove from pan and dry on paper towels. Leave 2 tbs bacon fat in pan.
  • Return heat to medium and add red onion. Cook until softened.
  • Add red onion and jalapeño. Sauté 3 additional minutes.
  • Add raw corn, increase heat to medium high, and cook for 3-5 minutes until edges of corn turn golden.
  • Stir in cilantro, cumin and chili powder. Remove salsa from heat.
  • Chop bacon and stir into salsa.
  • Season to taste with a splash of vinegar, salt and pepper. Add additional cumin or chili powder as needed.

Why cook anything else?

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Photography by Sam Armocido

I blame bacon. Amish bacon.

You see, until last week, I was living in a beautiful fantasy world where people came to my Eastern Market demos each week to taste new, farm-fresh, seasonal ingredients. We were learning new foods, new recipes and new techniques together. But it was all a lie.

One of my farmers, Dan, picked up four pounds of bacon during his weekly run into Lancaster County, PA. “Fry it up at the end of your demo,” he asked, so he and his staff could eat it for lunch between slices of bread with fresh baby arugula. I got more attention and more questions during 20 minutes of frying bacon then I had throughout three hours of strawberry soup, spinach salad and fiddlehead ferns. Most of them were, “Is that bacon?”

But, Mom and Dad didn’t raise a quitter. So sorry folks, you’re just going to have to suffer through asparagus soup with mushroom spaetzle this week. As my Dad used to tell me, “People in hell want ice water.” And, apparently, bacon.

Spinach With Spicy Bacon Vinaigrette

This is not the salad to use baby spinach for. The hot vinaigrette will wilt it right down into soup. Buy grown-up spinach with good substance to the leaves. Yum! No Cabernet Sauvignon jam in the fridge, bust out just about any jam with this salad from tart beach plum or cherry to acidic orange marmalade.

Photography by Sam Armocido

Photography by Sam Armocido

Ingredients:

  • 1 tbs olive oil
  • 4 thick slices bacon, diced
  • 1/2 red onion, diced
  • 1/2 red onion cut in thin slices
  • 1/4 cup Cabernet Sauvignon or other tart jam
  • 1 tsp grainy mustard
  • 1/4 cup Sherry or Roasted Red Pepper Blackberry Vinegar*
  • Ground Habañero chile or cayenne pepper
  • 1 orange, sectioned
  • 1 pound grown-up Spinach, de-ribbed

*You can find Roasted Red Pepper Blackberry Vinegar at Washington, DC’s Sapore Oil and Vinegar. Stop by or order online. I love it and easily go through a bottle a month.

Directions:

  • Warm oil in a 10” skillet over medium-high heat. Brown bacon and remove with a slotted spoon, leaving behind rendered fat.
  • Add diced onion, reduce heat to medium and sauté until softened, about 2 minutes.
  • Add Cabernet Sauvignon jam and mustard and cook, stirring, until jam liquifies and liquid reduces by half.
  • Add vinegar and whisk until vinaigrette comes together and thickens.
  • Season vinaigrette to taste with salt, pepper and Habañero or other hot chile powder.
  • Toss spinach, sliced onion and oranges with vinaigrette and serve. If you want this to look extra special for guests, dress the onions and orange sections in a separate bowl and plate on top of the dressed spinach.