Buttermilk Parsley Spuds With Bacon Indeed Food

TRADITIONAL IRISH BACON, CABBAGE, AND PARSLEY SAUCE

Steps:

• Place bacon in a large pot and add enough water to cover. Bring to a boil over medium-high heat. If bacon is very salty, a white froth will form on surface of water. In this case, discard water and start again. Repeat process until no froth forms on surface of water; drain.
• Cover bacon with hot water. Cover pot and simmer until almost cooked through, about 1 hour.
• Meanwhile, slice cabbage across the grain into thin shreds; rinse with cold water if necessary. Add the cabbage to pot with bacon and continue cooking 20 minutes more.
• Remove bacon from pot; strain cabbage and transfer to a large bowl or serving platter. Add butter and season with pepper; toss to combine. Serve bacon and cabbage with parsley sauce and potatoes.

CREAMY BRUSSELS SPROUTS WITH BACON

Steps:

• Add sprouts to boiling water (with decent amount of salt). Boil no longer than three minutes. Remove from pan, draining thoroughly (save 2 tablespoons of the water).
• Fry bacon until desired crispiness; remove from grease. You may either cut or crumble bacon. Discard half of grease, leaving the rest in the frying pan.
• Add sprouts and bacon to the bacon grease; use a spatula to fold in, coating the sprouts and bacon into the grease for two minutes.
• Add sour cream and reserved water; reduce heat to medium and continue to stir for 2-3 minutes. Place in serving bowl, sprinkle with salt and pepper, serving immediately.

GRILLED BRUSSELS SPROUTS AND BACON

Steps:

• Preheat a grill for cooking over medium heat. Lightly oil the grill grates.
• Place the Brussels sprouts in a large bowl. Drizzle with olive oil to coat and sprinkle with salt and pepper, then scatter the bacon pieces on top. Cover tightly with plastic wrap; make a small slit in the center with the tip of a paring knife to vent excess steam. Microwave on high, 4 minutes; toss, re-cover, and cook until the sprouts are mostly tender with a little bit of resistance when pierced with a paring knife, 3 to 4 minutes more.
• When cool enough to handle, thread the sprouts through the skewers with single bacon pieces between them, leaving a little space between each piece. (There will be more sprouts than bacon.) Place the skewers on the grill. Cover and cook, 5 minutes, then flip and cook, covered, until the sprouts are lightly charred and tender and the bacon is browned and crisp at the edges, 5 to 6 minutes more.
• Meanwhile, whisk together the red wine vinegar, mustard, honey, garlic, 1 teaspoon salt and 1/4 teaspoon ground black pepper in a bowl large enough to hold all the Brussels sprouts. Still whisking, drizzle in 1/3 cup of olive oil.
• Remove the skewers from the grill and remove the sprouts and bacon from the skewers while still hot; add to the large bowl of vinaigrette. Add half of the chopped hazelnuts. Toss gently to coat. Transfer to a serving plate and sprinkle with remaining hazelnuts and parsley leaves. Serve warm or at room temperature.

BUTTERMILK MEAT LOAF

Steps:

• In a large bowl, combine the bread crumbs, eggs, onion, 4 tablespoons barbecue sauce, buttermilk, parsley, garlic salt and pepper. Crumble beef over mixture and mix well. Shape into a loaf. Place in a greased 11x7-in. baking dish. , Bake, uncovered, at 350° for 50 minutes. Spread with remaining barbecue sauce. Bake 10 minutes longer or until meat is no longer pink and a thermometer reads 160°. Drain; let stand for 10 minutes before slicing.

BUTTERMILK-PARSLEY SPUDS WITH BACON INDEED!

Steps:

• Preheat oven to 375 degrees.
• Butter a shallow 2 or 3 quart baking dish.
• Place the Yukon potatoes in a pot with enough water to cover. Add 1 tablespoon of salt to the water. Bring water to the boil over medium-high heat. Boil the potatoes for approximately 15 minutes or until tender. Drain. Set pot aside.
• Heat the oil in a large skillet over medium heat. Add bacon, cook until crisp but NOT burnt. Pour off half the bacon drippings; add the hot water, cook 1 mintue. Next add the parsely, cook another 3-4 minutes. Lastly, add the scallions; cooking for about 30 seconds.
• Place the buttermilk, butter, remaining 1 teaspoon salt and the black pepper in the same pot used to boil the potatoes. Bring to simmer over medium heat. (The buttermilk will look curdled and that is okay.) Add the cooked potatoes, mashing with a potato masher. Stir in the bacon/parsley mixture.
• Spoon the potatoes into the prepared baking dish.
• Leave the top uneven with "peaks"; do not smooth out.
• Bake for 30 minutes or until browned on edges and peaks.