Steven's Tags

bacon recipes by Steven Ripple

http://www.livepantry.com/stevenripple

posted on 12/16/2009 "This is my moms recipe. It's great for a wilted spinach or other 'greens' salad"

posted on 08/11/2010 "My mom's recipe, mostly. It's one of the few German dishes she makes. She now claims she did not make these with ginger snap gravy, that was for another dish. And the spices are my interpretation too. But it's what I remember and like best. I've also made this dish in other variations, like using steak and cooked the dish briefly, and created a peppercorn sauce, instead of a long simmer so the steak was a bit rare (you have to cook the onion first). I have also used other stuffings. My favorite alternative was pickled hot cherry peppers! Also instead of bacon I used anchovy fillets, ham, etc. I've liked them all. Tips: This type of meat cup used to be commonly found. Now it's very rare except in Mexican grocery stores (which used to be rare and now not). In fact there are a few cuts at these places that will work. I look for larger, slightly marbled slices - usually these are the ones labeled Milanese, and is used usually for it's namesake - a sort of cutlet that is breaded and fried. Don't bother getting the pricey cut as it's usually too lean and actually does not work as well as the cheaper of the cuts. Off course you can always cut your own, then use chuck or round or other marbled stewing beef cut. The onion, bacon, and pickle amounts are sort of hard to gauge so have more on hand. The only difficult one is the bacon - but who does not like extra bacon! "

Tartiflette Canapés

posted on 11/06/2010 "This is my own creation and developed from a traditional Tartiflette (au gratin potato) dish from the Alpine Savoie region of France. It's a great dish for cocktail parties. Tips Can add one caramelized onion sliced to the mix. Chives, or chopped shallots, and/or a little chopped garlic will work too. I chose not to because I wanted the cheese and potatoes to be prominent. Some recipes for the original dish include onions, some don't. Reblochon cheese is rather difficult to obtain (in the US) except in large cities and even then the traditional version is now contraband (but the rules are interpreted variously) because it is a raw-milk soft cheese. But brie or camembert - or other soft ripened cheese with a white - cream rind will work well. Even other cheese could work but then it would not be Tartiflette - but feel free as this recipe is rather loosely interpreted anyway. I used a local 'bacon' made of pork shoulder that is wonderful, and very lean. But regular bacon - the pork belly kind can be used, if first fried (not to death) and crumbled or chopped fine. I would use a little more - maybe 3/4 lb as it will cook down a bit. Ham would also work well. For a vegetarian version I would definitely use some onion, or even mushrooms - soaked porcinis would be great. "

Bubble and Squeak Gratin

posted on 10/31/2011 "I made this one up from my own experiences and through some inpiration from online sources. I like this with waxy potatoes, like reds, not russets. Yukon golds work well, being in-between the two."