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Author Notes: As previously mentioned, I'm back home, in Virginia. I'm helping my dad recover from a lil' back surgery. A large part of my duties exist in the shopping, cooking, and feeding realm. And what better to do with my time while he naps and trips out on the painkillers than cook all this foodness happening, here in the dirty south?
Joel Salitin is pretty much The Man. He is a self-described environmentalist capitalist lunatic farmer, or as the New York Times calls him, “the high priest of the pasture.” You may remember him from The Omnivore’s Dilemma, in which he was profiled at length by Michael Pollan. Salatin’s innovative farming system at his Polyface Farm —where the animals live according to their “ness,” the earth is used for symbiosis, and happiness and health is key—has gained attention from around the country, and he travels in the winter giving lectures and demonstrations. He is the author of a number of books including Holy Cows and Hog Heaven, Everything I Want to Do Is Illegal, You Can Farm, Pastured Poultry Profit$, Salad Bar Beef and Family Friendly Farming.
So you may imagine my absolute delight to be able to be able to purchase his farm's bacon whilst shopping here, in Richmond. I prepared a meal, for my dad, incorporating said bacon and/or its fat in a number of ways. - F for Food
- 1 tablespoon bacon fat
- 2 tablespoons unsalted butter
- 1 1/2 cups chopped scallions
- 12 ears corn, kernels cut from cobs
- 2/3 cup heavy cream
- 2 teaspoons cornstarch
- 1 large garlic clove, chopped
- 1 1/3 cups queso fresco or mild feta, crumbled
- 1 cup cilantro sprigs
- Salt and pepper to taste
- Heat bacon fat and butter in a deep 12-inch heavy skillet over medium-high heat until foam subsides, then cook scallions, stirring occasionally, until softened, about 5 minutes. Add corn and 1/2 tsp each of salt and pepper and cook, stirring occasionally, 5 minutes.
- Stir together cream and cornstarch in a small bowl until thoroughly combined, then add to corn and simmer, stirring, until slightly thickened, about 3 minutes. Transfer 1 1/2 cups corn mixture to a blender with garlic and purée until smooth (use caution when blending hot liquids). Return to skillet and cook, stirring constantly, until just heated through.
- Transfer corn to a large shallow serving bowl and sprinkle cheese and cilantro over top.
- This recipe was entered in the contest for Your Best Corn off the Cob