BUFORD "T" Favorite Side Dishes

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Favorite Side Dishes
by: Anselmo

Depending on the time of year what is in season Jan to March the sweet white core and asparagus from the Coachella Valley then in the spring through the summer whatever you and your guest enjoy from the garden. One winter dish we enjoy is from David Leite ?Saut�ed Chestnuts, Onions, and Bacon? Recipe
Castanhas Salteadas com Toucinho Entremeado
INGREDIENTS
? 1/2 pound thick-sliced slab bacon or pancetta, cut crosswise into 1/4-inch strips
? 1 pound pearl onions, scant 1 inch in diameter
? 1 pound peeled, roasted chestnuts (vacuum-packed*, jarred without sugar*, or freshly roasted)
? 2 tablespoons honey
? Kosher salt and freshly ground black pepper
? 1 tablespoon chopped fresh flat-leaf parsley leaves, for garnish
*Vacuum-packed or jarred are preferred over freshly roasted.
METHOD
1 In a large skillet, cook the bacon over medium-low heat, stirring often, until the fat has rendered and the meaty bits start to crisp, about 12 minutes. Transfer to paper towels to drain.
2 Meanwhile, fill a bowl with ice and water and set aside. Bring a medium saucepan of water to a boil. Drop in the onions and blanch for 30 seconds. Scoop them out with a slotted spoon and plop them into the ice water. To peel the onions, snip off the tip and remove the papery outer layers. Set aside the onions.
3 Raise the heat under the skillet to medium, plonk in the onions, and saut� in the bacon fat, stirring occasionally, until spotted with brown and cooked through, 8 to 10 minutes. Add the chestnuts, cooked bacon, and honey and toss to warm through, being careful not to break the nuts--they're fragile. Season with salt and plenty of pepper and then scoop into a decorate bowl. Sprinkle with the parsley.

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Submitted by: Anselmo

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Depending on the time of year what is in season Jan to March the sweet white core and asparagus from the Coachella Valley then in the spring through the summer whatever you and your guest enjoy from the garden. One winter dish we enjoy is from David Leite ?Saut�ed Chestnuts, Onions, and Bacon? Recipe Castanhas Salteadas com Toucinho Entremeado INGREDIENTS ? 1/2 pound thick-sliced slab bacon or pancetta, cut crosswise into 1/4-inch strips ? 1 pound pearl onions, scant 1 inch in diameter ? 1 pound peeled, roasted chestnuts (vacuum-packed*, jarred without sugar*, or freshly roasted) ? 2 tablespoons honey ? Kosher salt and freshly ground black pepper ? 1 tablespoon chopped fresh flat-leaf parsley leaves, for garnish *Vacuum-packed or jarred are preferred over freshly roasted. METHOD 1 In a large skillet, cook the bacon over medium-low heat, stirring often, until the fat has rendered and the meaty bits start to crisp, about 12 minutes. Transfer to paper towels to drain. 2 Meanwhile, fill a bowl with ice and water and set aside. Bring a medium saucepan of water to a boil. Drop in the onions and blanch for 30 seconds. Scoop them out with a slotted spoon and plop them into the ice water. To peel the onions, snip off the tip and remove the papery outer layers. Set aside the onions. 3 Raise the heat under the skillet to medium, plonk in the onions, and saut� in the bacon fat, stirring occasionally, until spotted with brown and cooked through, 8 to 10 minutes. Add the chestnuts, cooked bacon, and honey and toss to warm through, being careful not to break the nuts--they're fragile. Season with salt and plenty of pepper and then scoop into a decorate bowl. Sprinkle with the parsley. <br clear="all"> <br clear="all"> <script type="text/javascript"> </script> <script type="text/javascript" src="http://pagead2.googlesyndication.com/pagead/show_ads.js"> </script> <br clear="all"> <br clear="all">

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BUFORD "T" Favorite Side Dishes

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BUFORD "T" Favorite Side Dishes