I was inspired to enter this contest because I wanted to recreate a recipe using fresh local foods that were on my family’s farm especially using IA sweet corn & pork, precisely bacon. My family lived in Beaverdale on 2 big lots with a huge garden. Every year at harvesting time there would be bushels of corn, beans, cucumbers, onions, peppers, tomatoes, potatoes, grapes & apples & smaller quantities of other fruits, veggies & herbs. I can remember my Dad planting, tending, & harvesting the garden, while my Mom was canning. My Harvest Farm Skillet recipe is a tribute to my ancestors at that busy harvest time. I envisioned my Mom & Grandma thinking ahead for their day so that bacon would be leftover from breakfast, creamed corn would be left over from dinner, & her afternoon was free for canning. While the canning was cooling she would fry potatoes in her cast iron skillet top it off with warmed creamed corn, crumbled bacon, tomatoes, basil, salt & pepper & supper was served.
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702 per serving
- 1/2 pounds bacon
- 1 cup water
- 3 tablespoons bacon drippings
- 1 medium fresh Booneville J&J Produce onion, chopped
- 1 medium fresh Johnston J&J Produce garlic, chopped
- 1/2 teaspoons salt
- 1/8 teaspoons pepper
- 1 cup fresh Picket Fence cream
- 4 tablespoons bacon drippings
- 2 pounds fresh Booneville J&J Produce new red potatoes, scrubbed and sliced
- 1 medium fresh Booneville J&J Produce onion, sliced
- salt & pepper
- 1 cup fresh Booneville J&J Produce cherry tomatoes, quartered
- fresh Johnston Kitchen Garden sweet basil sprigs and leaves
- sea salt and cracked black pepper
Cook bacon in a 5.5 quart pan (10 inch perimeter with high sides to reduce spattering) over moderate heat until crisp. Drain bacon on paper towels. Drain all but 3 tablespoons of bacon drippings from pan into a small container to use later. Reserve pan with drippings. When bacon has cooled crumble bacon and set aside.
With chef's knife cut kernels from ears of corn. Measure 3 cups of corn into a bowl and set aside. Further scrape ears of corn with your knife to release the sweet corn juices. Add extraction to bowl of corn kernels. Place corn cobs into a 2 quart pan with 1 cup of water. Quickly bring to a boil, lower heat to low, cover with lid and steam for 10 minutes. Take off lid and reduce liquid by 1/2. Remove pan from heat and allow to cool.
In the reserved 5.5 quart pan wit h bacon drippings: add the medium onion, the medium sweet red pepper, and garlic. While stirring,saute the vegetables over moderate heat for about 5 minutes. Add corn kernels and continue to stir and cook for 5 minutes. Add reduced liquid from the corn cobs. Cover, lower heat and steam for 5 minutes.
Scrape cooled corn cobs with knife one more time . Add second extraction to corn mixture. Stir over moderate heat for 2 minutes. Add salt and pepper. Lower heat, stir in cream and simmer for 2 minutes.
Drain potato and onion slices on paper towels. In a 10 inch cast iron skillet add 4 tablespoons (more if needed) of reserved bacon drippings from small container. Heat bacon drippings to a moderate temperature. Add potato slices to pan. Cook on one side for about 10 minutes, or until browned.
Turn potatoes over. Add onion slices and cook for 10 minutes or until browned. Salt and pepper to taste. Turn and cook for 2 minutes. Turn and cook for two more minutes.
Use cast iron skillet of fried potatoes for bottom layer. Add creamed corn in a mounded fashion to center of potato layer. Top with bacon crumbles and then quartered tomatoes. Garnish with fresh sweet basil. Sprinkle over with sea salt and cracked black pepper.
Flat layer of fried potatoes on a plate. Add mound of creamed corn. Top with crumbled bacon and then quartered tomatoes. Garnish with fresh sweet basil. Sprinkle with sea salt and cracked black pepper.