NEW ORLEANS —
Bacon Skillet Cornbread
6 strips bacon, cut into 1/2-inch pieces
1 cup yellow cornmeal
1/2 cup. all-purpose flour
1/4 cup sugar
1 Tbsp. baking powder
1 cup buttermilk
1/2 cup whole milk
1 large egg
1/2 tsp. baking soda
1/4 cup plus 2 Tbsp. shortening
3 Tbsp. green onions, finely chopped and more for topping
2 cup cheddar cheese, shredded
Preheat the oven to 450 degrees. Cook the bacon in a 10-inch cast-iron skillet over medium-high heat, stirring occasionally, until crisp, 7 to 8 minutes. Transfer the bacon to a paper towel–lined plate and wipe the skillet clean. Set the skillet aside.
Whisk the cornmeal, flour, sugar, baking powder and salt in a large bowl. Whisk the buttermilk, milk and egg in a medium bowl, then whisk in the baking soda. Pour the buttermilk mixture into the cornmeal mixture and stir with a fork until combined.
Put 1⁄4 cup shortening in a small microwave-safe bowl and microwave until melted. Slowly add the melted shortening to the batter, stirring with a spoon until just combined. Fold in the green onions, 11⁄2 cups of the cheddar and all but a few tablespoons of the bacon.
Heat the remaining 2 tablespoons shortening in the cast-iron skillet over medium heat until melted. Pour the batter into the hot skillet and spread to even out the surface. Sprinkle with the remaining 1⁄2 cup cheddar and cook, undisturbed, until the edges just begin to set, about 1 minute.
Transfer the skillet to the oven and bake until the top is golden brown, the cornbread is cooked through and the edges are crisp, 20 to 25 minutes. Let cool for at least 15 minutes before slicing. Top with green onions and the remaining bacon.
Potato Soup with Bacon Garnish
6 slices thin bacon, cut into 1-in. pieces
1 onion, diced
3 carrots, diced
3 celery stalks, diced
3 garlic cloves, chopped
8 Yukon gold potatoes, peeled and diced
1/2 tsp. kosher salt, plus more to taste
Black pepper, to taste
1 tsp. Cajun seasoning
8 cup chicken stock
3 Tbsp. all-purpose flour
1 cup milk
1/2 cup heavy cream
1 tsp. fresh parsley, minced
1 cup cheese of your choice, grated
In a soup pot over medium heat, add the bacon pieces and cook until crisp and the fat is rendered. Remove the bacon from the pot and set it aside. Pour off most of the grease, but do not clean the pot.
Return the pot to medium-high heat and add the onion, carrot, and celery. Stir and cook for 2 minutes or so, then add the garlic and potatoes. Cook for 5 minutes, seasoning with salt, pepper, and Cajun seasoning.
Pour in the stock and bring it to a gentle boil. Cook for 10 minutes, or until the potatoes start to get tender. Whisk together the flour and the milk, then pour it into the soup and allow the soup to cook for another 5 minutes.
Remove half to two-thirds of the soup and blend, in batches, in a blender or food processor until completely smooth. Pour it back into the soup pot and stir to combine. Heat back up and adjust seasoning to taste. Stir in the cream, then stir in the parsley, reserving a little for garnish.
Serve in bowls with parsley, cheese, and crispy bacon pieces.
Bacon - Pecan Squares
Crust:
6 Tbsp. cold butter, diced
1 1/4 cups all-purpose flour
1/4 cup sugar
Pinch of kosher salt
2 tsp. fresh lemon juice
Filling:
8 slices bacon, diced
3 large eggs
3/4 cup Steens cane syrup
1/3 cup sugar
5 Tbsp. butter, melted
1 tsp. vanilla extract
1/2 tsp. apple cider vinegar
1 cup pecans, chopped, plus more for topping
Optional:
Ice cream for serving
Preheat the oven to 375 degrees. Butter an 8-inch-square baking dish and line it with parchment paper, leaving an overhang on 2 sides. Lightly spray the parchment with nonstick cooking spray.
Combine the flour, sugar, and salt in a food processor and pulse to combine. Add the butter and pulse until the mixture looks like a coarse meal. Add the lemon juice and pulse until the dough just comes together. Press the dough into the bottom of the prepared baking dish and bake until lightly golden, about 15 minutes.
Cook the bacon in a large skillet over medium heat, stirring occasionally, until crisp, about 8 minutes; drain on paper towels. Whisk the eggs, cane syrup, sugar, melted butter, vanilla, and vinegar in a medium bowl until combined.
Scatter the pecans and bacon over the prepared crust, then pour in the filling. Bake until the filling is set and the nuts are golden brown, 30 to 35 minutes. Let cool completely in the pan on a rack, then lift out of the pan using the overhanging paper. Cut into squares and top with ice cream and more pecans.