Ingredients
These addictive truffles were inspired by some served at the prestigious Magnolia Grill in Durham, North Carolina, a restaurant known nationwide for its innovative desserts. Whereas the chef there uses dry-roasted peanuts, I much prefer the large, toothsome, regular goobers I order routinely from Aunt Ruby's in Enfield, North Carolina (1-800-843-0105), and for even smoother and richer texture, I do add butter to the chocolate. If ever the affinity between bacon and peanut butter and/or chocolate were questioned, these truffles serve as undeniable proof. Stored in an airtight container, the truffles keep in the refrigerator up to about a week and are best served slightly chilled.
When I was in Paris, I sent this recipe that I had developed to my parents, hoping they would try it for a more pâté-de-campagne-like version of our standard meatloaf that I had developed. Knowing my mother's aversion to garlic, I suggested that the two fat garlic cloves called for could be sliced and spread on the top and removed before serving, to get just a whiff of that garlic flavor, but it is really much better when they are mashed into the ground meats.
All those people who claim to hate Brussels sprouts will like this.
In this brasserie's simple and fabulous choucroute, the slab bacon gives some of the smokiness and fattiness of a classic choucroute garnie to a salmon version.
Ingredients
I love this deep, smoky sauce with the turkey—but it's also terrific with other long-cooked meats. If you had, say, some leftover pot roast in the fridge -a second-day reheat with this sauce will probably be better than what you ate the first day.
But, the basic affinity of corn and green shell beans inspires many surprising permutations, like this delectable version made with fresh green soybeans and smoky bacon.
The Lazy Front Porch Supper menu includes: Pickled Red Onions with Cilantro, Corn and Haricots Verts in Lime Shallot Butter, Heirloom Tomatoes with Bacon, Blue Cheese and Basil, Shellfish Watermelon Ceviche, Grilled Steaks with Red Chile Sauce, and Fresh Fig Tart with Rosemary Cornmeal Crust and Lemon Mascarpone Cream.
I've taken my favorite bistro salad—frisée, poached egg, and bacon—and turned it into my favorite sort-of sandwich. Large chunks of bacon, rustic hunks of toasted bread, peppery greens, and scoops of soft-cooked egg tossed together with a warm mustard-sherry dressing will satisfy the Francophile in you.