Earls Warm Potato Salad with Roasted Corn and Bacon

Earls Warm Potato Salad with Roasted Corn and Bacon
I had Earl’s warm potato salad and loved it. Had to find a way to make this at home. The following is the result very close in taste and beyond delicious. Make more then you need as there will be no leftovers and if by chance there are; this salad is just as delicious cold.
Source:
Recipe type: salad, sidedish
Serves: 6-8 servings
Ingredients
  • 3 lbs baby potatoes diced ½ inch
  • 2 cups frozen corn
  • 1 small red onion, medium dice
  • 4 garlic cloves, chopped
  • 1 lb bacon cooked crisp & crumbled into fairly large pieces
  • ⅓ cup parmesan cheese
  • ⅓ cup sour cream
  • ⅓ cup mayonnaise
  • 1 teaspoon horseradish
  • 2 tablespoons lemon juice
  • 2 tablespoons fresh dill or 1 tablespoon dried dill
  • salt
  • fresh pepper
  • olive oil
Directions
  1. Preheat oven to 425° F.
  2. Dice potatoes place in large bowl add corn, garlic, and chopped onions. Drizzle liberally with olive oil and salt and pepper. Toss to combine.
  3. Spread evenly on a large cookie sheet You may have to use two and bake until the potatoes are cooked and crisp about 30- 45 minutes.
  4. Cook bacon crisp and chop or crumble into large pieces, put aside.
  5. Combine mayonnaise, sour cream, horseradish, lemon juice, dill, Parmesan cheese in large bowl
  6. Add the roasted potatoes, corn, garlic and bacon bits to the dressing and toss. Add Salt and Pepper to taste.
  7. Serve warm.
  8. Leftovers if any are delicious cold!
Notes
Use light mayonnaise and light, low-fat sour cream to save some calories
Also, you can use canned corn (drained).

 

Whiskey Butter Pork Chops with Corn

Whiskey Butter Pork Chops with Corn
Sweet, sour, buttery and bright – these skillet pork chops get a tasty, fresh dinner on the table in no time.
Recipe type: main dish
Serves: 4
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 4 bone-in pork rib chops (2 lb)
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 3 tablespoons butter
  • 1 cup thinly sliced sweet onion
  • 1 cup fresh or frozen (thawed) whole kernel sweet corn
  • ¼ cup whiskey
  • 1 tablespoon fresh lemon juice
  • ¼ cup shredded fresh basil leaves
Directions
  1. Rub pork chops with salt and pepper. In nonstick skillet, melt 2 tablespoons of the butter over medium-high heat. Add pork; cook 6 to 7 minutes or until browned on the first side. Turn pork; reduce heat to medium, and continue to cook 4 to 5 minutes longer or until pork is no longer pink in center (at least145°F). Transfer to plate; cover with foil to keep warm.
  2. In the same skillet, melt remaining 1 tablespoon butter over medium-high heat. Add onion and corn; cook 3 to 4 minutes or until onion softens and begins to brown.
  3. Remove from heat; add whiskey, and return to heat. Cook 1 to 2 minutes over medium-high heat until whiskey evaporates. Stir in lemon juice.
  4. Pour corn mixture over pork. Sprinkle with basil.

 

Southern-Style Skillet Cornbread

 

Southern-Style Skillet Cornbread
Unlike sweet and cakey Northern versions that are better suited to the dessert table, Southern cornbread recipes contain neither sugar nor flour, making them savory enough to join the main course.
Source:
Ingredients
  • • 2¼ cups cornmeal
  • • 2 cups buttermilk
  • • ¼ cup vegetable oil
  • • 4 tablespoons unsalted butter, cut into pieces
  • • 1 teaspoon baking powder
  • • 1 teaspoon baking soda
  • • ¾ teaspoon salt
  • • 2 large eggs
Directions
  1. Adjust oven racks to lower-middle and middle positions and heat oven to 450 degrees. Heat oven safe skillet on middle rack for 10 minutes. Bake cornmeal on rimmed baking sheet set on lower-middle rack until fragrant and color begins to deepen, about 5 minutes. Transfer hot cornmeal to large bowl and whisk in buttermilk; set aside.
  2. Add oil to hot skillet and continue to bake until oil is just smoking, about 5 minutes. Remove skillet from oven and add butter, carefully swirling pan until butter is melted. Pour all but 1 tablespoon oil mixture into cornmeal mixture, leaving remaining fat in pan. Whisk baking powder, baking soda, salt, and eggs into cornmeal mixture.
  3. Pour cornmeal mixture into hot skillet and bake until top begins to crack and sides are golden brown, 12 to 16 minutes. Let cool in pan 5 minutes, then turn out onto wire rack. Serve.
Notes
While any oven safe skillet will work here, our first choice (for both tradition and function) is a cast-iron skillet. Avoid coarsely ground cornmeal, as it will make the corn bread gritty.

Finely ground Quaker cornmeal gave the cornbread the right texture, and dry-toasting the cornmeal in the oven for five minutes intensified the corn flavor. Buttermilk added a sharp tang that worked well with the corn. When it came to fat selection, a combination of butter (for flavor) and vegetable oil (which can withstand high heat without burning)

 

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