Tag Archives: Bacon

A Canadian Take on Hot German Potato Salad – eh….


Hot German Potato Salad

bacon, potatoes Want something a little different on your Holiday Buffet?  How about Hot German Potato Salad?  So good – we like horseradish here so I like to add a healthy dollop of it (to taste) but its not a requirement! I also have modified my original recipe and switched out some of the (if your British “Streaky Bacon”) regular bacon with peameal bacon. (Wondering what the h – e – double-hockey-sticks peameal bacon is? – first of all No, it’s not “Canadian Bacon” – that breakfast ham pretending to be bacon- crap is what we call “back bacon” up here  (eh!) peameal bacon is rolled in cornmeal – and is slightly sweeter than regular bacon and less fatty – but still from the belly of the pig (back bacon is more like ham than bacon – for more info visit the Republic Of Bacon site & click here)    Sometimes I substitute cider vinegar for the white vinegar in this recipe as well. I was making this for an event so was making a LOT of it, (read 23 LB of potatoes!) and made 2 large full chafing dishes of it,  since you probably are not serving that many, I have reduced this recipe by 1/2, but it will still serve 10-15 people as a side on a buffet. This can be made ahead and heated up in an oven at 350 for about 1 hour previous to serving. (It also makes a great alternative to mashed potatoes!)

Hot German Potato Salad

  •  5 LB White Potatoes (Russets DO NOT work well in this recipe)
  • 3 LB New potatoes – try using the mini red potatoes for color.
  • 1 LB regular bacon chopped
  • 1/2-1LB peameal bacon chopped
  • 1-2 cups chopped red onion (to taste)
  • 1 cups white sugar (you can use less if you wish)
  • 1 cup white vinegar *can substitute cider vinegar here
  • 2 eggs
  • 1 tsp salt
  • 1 tsp prepared (yellow) mustard
  • 1 tsp cayenne pepper (or hot sauce to taste)
  • optional – horseradish to taste
  • optional – dill pickles chopped into large pieces

Method.

  1. available on catering menuIn a large pot – boil peeled and chopped white potatoes, once white potatoes have been boiled for about 5-6 minutes add the unpeeled washed red potatoes (whole) and cook until tender.
  2. german potato salad - bacon cookingMeanwhile add all chopped bacon (use kitchen scissors to chop) to hot frying pan (use a deep pan) and cook until regular bacon is done but not overly crispy . DO NOT drain grease.  Add chopped onions and saute for a few minutes until onions are soft.
  3. In a bowl whisk together eggs, cayenne, salt, mustard, sugar and vinegar. Beat well.
  4. german potato salad - sauceAdd egg/vinegar mixture to the bacon mixture in hot pan, over med heat, simmer until thickened (important or else your potato salad will be soupy).
  5. Your potatoes, should be done, drain and mash until, chunky-smooth (red potatoes will be slightly less done). Add horseradish and pickles if using.
  6. bacon, potatoesAdd bacon mixture to potato pot (if you have enough room – if not use a large bowl) and mix. Adjust seasoning to taste. enJOY

 

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My Top 5 Favorite Christmas Traditions & Christmas Treat


Merry Christmas all!  Did you grow up with any Christmas traditions?  In our house at Christmas it wasn’t so much about the sweet treats – although we did Christmas baking.  It was about the memories that were created from our own Christmas traditions ( and funnily enough none of them cost anything – says something for the simple things in life doesn’t it?).

Here is my list of my fave traditions in our family- what are yours?  I’ve also included my step by step instructions of how to make bacon wrapped water chestnuts below.

My Top 5 Fave Traditions Growing Up (in random order)

  1. Attending Christmas Eve mass complete with Christmas Pageant.  I grew up in the country, so every year for Christmas Eve, my parents would bundle my sister and I in our Christmas dresses, and load us up with snowsuits in the car (because you had to be prepared in case you ran off the country roads in the ice/snow(which we did one year) – no cell phones back then!!)  and we would go to mass and watch the Christmas story unfold. When we were young my sister and I participated in the pageant and I can remember all the buzz at the back of the church with all the kids getting ready to come out to do their parts.  Shepherds, Wise Men, Joesph, Mary, Angels, Sheep & other misc animals.  Once we got older it was still delightful to watch the younger kids in the parish participate in the pageant – it makes me smile even now.
  2. Christmas Pajama’s!  Christmas Eve, once we got back to the house from church, we would be allowed to open our one Christmas Eve gift – which was always new PJs – to be worn that night.  Somewhere my parents have years of my sister and I in front of the tree wearing matching PJs (in different colours) smiling in anticipation of the big guy coming.
  3.  Listening for Santa sitings on the radio.  My parents always found the station that was broadcasting Santa & reindeer sitings around the world.  As a child I can remember being glued to the radio listening to where Santa had just been sited.
  4.  Oranges in the fire.  We always had wood burning fireplaces in our houses.  So Christmas morning, we would burn the wrapping paper in the fire while we were unwrapping presents.  Santa always put a mandarin orange in each persons stocking and Mom always had extras out (along with the box of turtles yum!) out to munch on while we unwrapped presents. The orange peels all got thrown in the fire so it made a nice orange smell – funny this was the only time of year we did that!
  5. Christmas Appy’s/Munchies – I blame my love of tapas and appy’s 100% on my Mom!  Our family always grazed through the day on shrimp rings, cheese balls, dips, crackers, cheese & pickles and everyone’s fave – Bacon Wrapped Water Chestnuts!  – I mean come on – whats not to like about bacon???   Because I know a lot of you just said Oh, yum!  I want those!  Here is my recipe – taken from my Mothers origional and Joy-ified a bit.

Mouthwatering Bacon Wrapped Water Chestnuts

What you need:

          • 1 LB bacon – cut in half – try to get the low sodium type and less fat
          • 1 large can whole water chestnuts (or two smaller cans)
          • 1/2 c soy sauce – sodium reduced
          • 2 TB  brown sugar
          • about 4 dozen tooth picks

     Step One:

          1. Mix the brown sugar and soy sauce together until sugar is dissolved – set aside
          2. Lay the bacon out on your hand and place a water chestnut on it, then roll it up tucking the ends in
          3. Use a toothpick to secure the bacon wrapped chestnut together
          4. Place in tupperware or glass lasagna type pan & pour marinate over
          5. Place in fridge for a minimum of 2 hours.

  Step Two

          1. Remove from marinate, place bacon wrapped chestnuts on a cookie sheet or stoneware
          2. **hint you will need one with edges to keep the grease and excess marinate on the pan and not all over your oven
          3. Bake slightly higher than the middle rack, at 425 degrees for 20 mins. – you may need to drain off fat/excess marniade part way thru cooking, and then continue to cook until bacon is cooked – EnJOY


  optional  hints:

          • While marinating, flip the bacon over and reinsert the toothpicks to get the flavour all the way thru
          •  If you don’t want to pour off the fat all the way thru (or think you may lose all the pieces in the sink :), you can place a oven safe rack (like one for a turkey) sprayed with cooking spray on the cookie sheet and place bacon wrapped chestnuts on top – the fat/grease/marinate will drip onto the bottom of the pan and you will be saved a step – note this may shorten cooking time – keep your eyes on them!

What do ya think?  Going out to buy some bacon yet?  From my kitchen to yours – happy holidays!

Be sure to visit my Facebook Business Page Joy In Your Kitchen and leave me comments below!

In the soup… potato soup that is!


September 1 has come and gone … what happened to the summer anyway?  With Sept bring thoughts about “Back to School” (is anyone else singing “it’s the most wonderful time of the year” in their heads when the phrase Back to School is spoken?)  Back to school, back to routine, and back to the basics – and there is nothing more basic than a nice bowl of soup.  Perhaps my mind in stuck on soup because I have a wicked head cold and the medication has me all drugged up and creative   everyone knows that soup is a great comfort food when you are sick…. or on a cold day …. or when you don’t feel like cooking …. take your pick.

Over the weekend I catered my parents 45th Anniversary Party/BBQ and we hosted a Baked Potato Bar.  Never heard of one?  They are awesome – so many people commented that it was such a great idea!  Easy to do – wash, wrap potatoes in tinfoil and roast for an hour at 400 ahead of time (we roasted more than 75!!) (hint: split them in half first or partially so they are easier to dress later), then remove from oven and put in insulated cooler to keep hot.

When you serve – take some out of the cooler and  throw them into a big bowl for people to choose (we made smaller ones as we were serving tons of food and appy’s ahead of the meal).  Toppings can be placed in bowls and let people dress them as  they want – we used:  shredded cheddar cheese, green onions, fried onions, fresh salsa, sour cream, chipotle sour cream, (real) bacon bits, butter, margarine etc.   Other things I have included are chili or vegetarian chili etc.

Now what has all this got to do with soup you are wondering! Ha! Wfell let me tell you!  We ended up having a lot of extra baked potatoes (just due to the amount of food we had not anything to do with the taste!)  so we made some hashbrowns with with left over sausages, fried onions and some potatoes (added some rosemary and sage and baked them in the oven for brunch the next day), made a bit of potato salad, and still had some left over…. what to do, what to do…. Now I LOVE (yes in all caps! LOVE) Baked Potato Soup but traditionally it is made with bacon, bacon fat, sour cream and heavy cream so I thought I would rehab it and make it a little more appealing to my lifestyle (and health style!).

Here’s what I came up with:

Joy’s Baked Potato Soup Makeover

Ingredients:

  • 6 Large Baked Potatoes
  • 4 green onions white part only – chopped, reserve green part for garnish later
  • 5 -6 c vegetable stock (I make my own)

  • 4 organic carrots – shredded (if using organic just scrub them – if non organic, peel then shred them)
  • 3 cups 1% milk
  • 1-2 TB Basil
  • 2TB minced garlic (to taste)

  • 1/4 tsp salt(to taste)
  • 1/2 tsp pepper (to taste)
  • dash hot sauce (optional)
  • 2 bay leaves
  • 4 pieces peameal bacon
  • 1/3 c all purpose flour
  • 1/3 c EVOO or butter or margarine

Use 6 large (or in my case 12 or 13 small) baked potatoes, use a spoon to scoop out the inside.  Place in bowl and chopped into small pieces (I chop it right in the bowl – it doesn’t have to be pretty!)

Add shredded carrots.

carrots, potatoes, green onions

In dutch oven or deep saucepan, fry peameal bacon.

Remove to cutting board and dice.

Add to pan (there will be very little fat so don’t rinse it) green onion and garlic saute for a minute add other spices (you can use whatever spices you like  – I used bay leaves, garlic, basil).  Mix, remove to bowl or plate  while you make the roux.

In the hot pot, add flour and EVOO (or butter or margarine), and cook stirring until thickened.   Do not let it burn!

Add milk slowly, while mixing.

Once all the milk has been added in, add 3 cup of vegetable broth, the bacon, potatoes and carrots back into the pot, stir and let simmer for 30  mins (it will thicken even more) or longer.   Add more vegetable stock as desired.  ( I kept 1 c out and added it the next day).  If you plan on freezing the soup, add a bit of extra stock and mix before freezing.

Add salt and pepper as desired.

Top with cheddar cheese, green onions, and (if desired) sour cream).

Serve with fresh cornbread muffins (not the sweet ones the real southern cornbread muffins).

The upside – besides tasting awesome – you have a comfort food that pumped up the veggies by adding the carrots, reduced the saturated fat, by using peameal bacon and 1% milk, and punched up the taste without adding too much salt (using the spices) – don’t be afraid of people adding salt at the table – then at least they have a choice of how much salt to add.

Makes about 8 cups

Breakdown:  Calories: 319.3, Fat 10.6 g Saturated Fat 2g, Cholesterol 4.6mg, Sodium 180.7mg, Carbohydrates 46.7g, Fiber 4.7g, Sugars 8.1 Proteins 7.2g.

From my kitchen to yours …. Happy & Healthy Eating!