The first recipe we made was the Cast-Iron Charred Corn--- AMAZING!! The sweetness of the corn mixed with the delicious taste of bacon and fresh Vidalia onion really makes a great dish!
Ingredients:
8 ears of corn, husks and silk removed
1/4 cup bacon, diced
1/2 tes. unsalted butter (we used one tablespoon)
1/2 cup Vidalia onion, minced
1/2 cup heavy cream
1/2 tsp. salt
Cracked black pepper, to taste
1 tsp. chives, minced
Preparation:
To remove corn kernels, cut off the ends of each ear to make flat surfaces. Then, stand ears in a wide casserole dish and , one at a time, carefully cut down the sides with a sharp knife. Next, hold each cob over a bowl and scrape with the back of a butter knife to remove the milk and pulp. Discard cobs and set liquid aside.
Heat a cast-iro pan on medium-high. Add cut corn and cook for 2-3 minutes. Add bacon and continue to cook until kernels are slightly charred. Remove from heat and set aside.
In a medium saucepan, melt butter over medium-low. Add onion and cook until soft, about 2-3 minutes. Add pulp liquid, charred corn, and heavy cream (**we only added the heavy cream and then put the reduced pulp/cream mixture until the corn and bacon cast-iron). Reduce heat to low and cook, stirring often, 4-5 minutes. Season with salt and pepper. Sprinkle with chives and serve.
**These are the exact directions taken from our issue of Garden & Gun.**
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| Image from Garden & Gun website |
The second recipe we made was Candied Sweet Potatoes with Pecan Bacon Syrup. This recipe was absolutely delicious, but could have been more like a dessert than a side dish! This recipe was a little more complicating that the corn dish, but turned out excellent!
Ingredients:
3 (we used 4) sweet potatoes, peeled and sliced into rounds
Canola oil for frying
Salt
Pecan Bacon Syrup
Preparation
In a large pot, boil sweet potatoes until just tender. Allow slices to cool completely. Then press them between 2 pieces of parchment paper or foil, working in batches, so the slices flatten slightly and the edges spread. This can be done up to 2 days ahead.
To finish, fill a deep skillet with an inch of canola oil and heat until shimmering. Fry sweet potatoes for about 4 minutes on each side, of until brown and crispy.
Drain on paper towels and season generously with salt. To serve, stack sweet potatoes, top with syrup, and garnish with sliced scallions.
Pecan Bacon Syrup
Ingredients
2 cups bacon, diced
2 cups pecans, chopped
2/3 cup sliced scallions (white part primarily), plus more for garnish
2/3 cup lemon juice
1/4 cup molasses
2 1/3 cups maple syrup
1/4 tsp. chile flakes
1 tsp. salt
1/4 tsp. nutmeg
1/2 tsp. cinnamon
2 tbsp. plus 2 tsp. butter
Preparation
Heat skillet over medium and render bacon until almost crispy. Add pecans and scallions, and toast for 1 minute. Add remaining ingredients. Simmer until mixture has reduced by about one-third. Whisk in butter just before serving.
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| Image from Garden & Gun Website |
We hope you all have some time this fall to make these delicious side-dishes!
Love,
Katheryn
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