Bacon Bread Pudding and Blue Cheese & Bacon Potatoes Au Gratin

November 22, 2013 2:05 am Published by 2 Comments

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Today we’re bringing you two porktastic side dishes compliments of Smithfield. Their Bacon and Mushroom Bread Pudding is an ideal Turkey dinner side dish for those who don’t like traditional stuffing recipes. This smoky, savory side dish uses a full pound of bacon, 3 cups of half and half, and a cup of parmesan cheese so you know it’s gonna be good. The Blue Cheese and Bacon Potatoes Au Gratin are ideal for those who appreciate the unique flavor of blue cheese. The only thing that could improve this dish is MORE BACON! Both side dishes would be great with turkey, top sirloin, rib roast, pork tenderloim, ham, or lamb.

Blue Cheese and Bacon Mashed Potatoes Au Gratin

A delicious blue cheese and bacon potato dish with a crunch on top.

Credit: Smithfield.com

Credit: Smithfield.com

Serves: 6
Cook Time: 40 Minutes

Ingredients:

1/2 cup Bacon, cooked and crumbled
7 medium-sized potatoes (slightly over 2 lbs.), peeled and quartered
6 tablespoons unsalted butter
Salt and freshly ground black pepper, to taste
1/2 cup heavy cream
4 oz. blue cheese, crumbled
1/4 cup fine bread crumbs

Directions:

1. Preheat the oven to 400 degrees F. Cook the potatoes in boiling water until tender. Drain and dry over heat in the pan. With potato masher, mash the potatoes and add the butter, salt and pepper. Blend well.

2. Gradually blend in the cream until you have the desired consistency. The mixture should not be too thin. Fold in the blue cheese and bacon. Spoon the potato mixture into a shallow prepared baking dish.

3. Evenly sprinkle bread crumbs. Bake until heated through and golden on top. Or, if the potatoes are still very hot, place under broiler until golden brown.

Bacon and Mushroom Bread Pudding

A smoky and earthy side dish.

Credit: Smithfield.com

Credit: Smithfield.com

Ingredients:

1 pound bacon, cooked crisp and chopped (reserve fat)
3 tablespoons olive oil
1 1/2 lbs. mushrooms, roughly chopped (any combination of mushroom varieties will
work)
3 garlic cloves, minced
2 shallots, finely diced
1 tablespoon fresh basil, chopped
1 tablespoon fresh parsley, chopped
1 teaspoon dried rubbed sage
1 tablespoon fresh thyme, chopped
5 large eggs
3 cups half and half
1 cup parmesan cheese, freshly grated (divided)
1/2 teaspoon salt
1/2 teaspoon ground pepper
8 cups roughly chopped day-old Challah bread, crusts on

Directions:

1. Prepare an 8″ x 8″ x 2″ glass baking dish with a non-stick baking spray. In a large stock pot over a medium high heat add the reserved bacon fat and heat. Add mushrooms, garlic, shallots, basil, parsley, sage and thyme and sauté until mushrooms are tender and brown, about 15 minutes. Remove pot from heat. Stir in chopped bacon. Season mixture to taste with salt and pepper.

2. Preheat oven to 350 degrees F. In a large mixing bowl whisk together the eggs, half and half, and 3/4 cup Parmesan, salt and pepper in large bowl to blend. Add bread cubes; toss to coat. Let stand 15 minutes. Stir in mushroom mixture. Transfer to prepared dish. Sprinkle remaining 1/4 cup cheese over top. Bake until pudding is brown and puffed and set in center. Bake approximately 40 minutes to an hour.

2. Preheat oven to 350 degrees F. In a large mixing bowl whisk together the eggs, half and half, and 3/4 cup Parmesan, salt and pepper in large bowl to blend. Add bread cubes; toss to coat. Let stand 15 minutes. Stir in mushroom mixture. Transfer to prepared dish. Sprinkle remaining 1/4 cup cheese over top. Bake until pudding is brown and puffed and set in center. Bake approximately 40 minutes to an hour.


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This post was written by Mr. B.

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