Monday, July 21, 2014
PLACERVILLE, CALIFORNIA
99 CENTS

Foothill gourmet: Bacon and cackle berries

By
From page B2 | April 14, 2014 |

Donna BrownToday’s column is bacon and eggs — ideas for bacon appetizers and ideas to help you dress up hard-boiled eggs.

When we use bacon, for health reasons, we always buy uncured bacon, as it has no nitrates. Nitrates are suspected of producing cancer in colons. When you read the recipe, know that we purchased uncured bacon. It’s available at some local markets.

Bacon stuffed potatoes — Toss 1 pound of baby potatoes with olive oil, salt and pepper. Bake at 450 degrees for 20 minutes. Let cool. Halve and scoop 1/2 teaspoon flesh from each potato. Mash with 2 tablespoons each butter and sour cream, and 3 slices cooked bacon slices chopped. Stuff into the potatoes and top with shredded cheddar. Bake 5 more minutes.

Bacon-tomato crostini — Warm 1 can cannellini beans (Italian white beans), drained and rinsed, in a skillet with 1/4 cup water and 1 teaspoon each chopped sage and thyme. Mash. Spread onto toasted baguette slices. Drizzle with olive oil and top with chopped cooked bacon and chopped cherry tomatoes.

Bacon-Caesar crostini — Toss 1 chopped romaine heart with 2 tablespoons each mayonnaise and wine vinegar, and 1 teaspoon Dijon mustard. Season with pepper and divide among toasted baguette slices. Top with chopped cooked bacon.

Bacon date bites — Quarter 4 bacon slices. Cook until crisp. Remove, leaving 1 tablespoon drippings in the pan. Add 1/4 cup each chopped dates and almonds to the pan. Cook 3 minutes. Spoon onto the bacon

Bacon deviled eggs — Hard-boil 12 eggs and cut in half. Remove the yolks. Mash yolks with 1/2 cup mayonnaise, 1 teaspoon each Dijon mustard and smoked paprika. Cook 4 bacon slices. Chop and add chopped cooked bacon pieces. Stuff egg filling into the egg whites. Bacon deviled eggs is a great transition from bacon appetizers to deviled eggs.

To make great hard-boiled eggs place 6 large eggs in a pot. Cover with cold water plus 1 inch. Bring to a boil. Reduce heat to medium low and simmer 10 minutes. Drain the eggs and run under cold water to cool slightly. Peel and halve each egg lengthwise. Scoop out the yolks and mash according to the following instructions. You can spoon the filling into the egg white halves or for an awesome finish pipe the filling in from a pastry bag. Don’t have a pastry bag, use a sturdy plastic bag and cut off one of the bottom corners.

Classic — Mash the yolks with 1/4 cup mayonnaise, 1/2 tablespoon relish and 1/2-1 tablespoon Dijon mustard. Season with salt and pepper. Spoon into the egg whites; dust with smoked paprika.

Sausage-cheddar — Mash the yolks with 1/8 cup each mayonnaise and shredded cheddar. Season with salt and a dab of hot sauce. Spoon into egg whites; top with browned crumbled sausage and chives.

Pepperoni pizza — Mash the yolks with 2 tablespoons each mayonnaise and shredded mozzarella, 2 tablespoons chopped basil. Season with salt and pepper. Spoon into the egg whites and top with sliced pepperoni.

Green eggs and ham — Purée the yolks with 2 tablespoons mayonnaise, 1/8 cup each chopped parsley and scallions, and 1 tablespoon capers in a food processor. Spoon into egg whites and top with strips of deli-sliced ham.

My wish for you is a happy spring. Enjoy the weather and new recipes for bacon and eggs.

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