[CH] Tonight's din din(sorry, Risa!)
Doug Irvine (dougandmarie@home.com)
Wed, 19 Jul 2000 20:34:29 -0700
Tonight,, having nice new potatoes, and a whole peameal back bacon,
which I roasted, instead of slicing and frying(sorry, all you Merkins,
dunno if you can get those) but, doing the back bacon that way, is
rather dry, so I had to come up with something with a sauce to
compliment that. And if you can locate a whole peameal back
bacon(Canadian Bacon) and would like to do it this way, here is how. I
take a few rashers if ordinary smoked side bacon
and out a couple of those on the bottom of a roasting dish, take a
couple more and they go on top of the bacon, put it in the oven at 350F
for about half an hour, let it rest for five minutes, then slice as for
ham.....great stuff! Serve with hot mustard! Now the potatoes:
5 new potatoes, about baseball size, scrubbed and cut into eighths.
Cook in boiling salted(just a little) water until just done, then drain
and reserve 1/4 cup of the cooking water.
1-2 chipotles in adobo, seeded and chopped fine
4 scallions, chopped, white part only, reserve green part, for a
bit
1/4 white or yellow onion, chopped fine
1 tbls marg or butter
2 tbls flour
1/2 cup milk, add to the reserved water
Make a white sauce with the marg, onions, chipotles and milk mixture,
stir until just getting thick and add the cooked potatoes, all at
once....stir in a quarter cup of grated old cheddar
cheese and mix this well....when heated through, serve with the reserved
scallion green parts spinkled over, and as another vegetable I served
glazed carrotts.....from my dearest and best critic, I got, as usual,
raves! So she said "Why dont you post that one to the list, has anyone
ever done a chile potato?" So, as I have never seen one done this way,
seeing as it just slid offn my head this evening,, Here it is! Cheers,
Doug in BC