Today we’ve got two traditional Thanksgiving side dishes that have been made better with bacon. If you’re a fan of green bean casserole, or even if you’re not a fan, we guarantee that you will love Chef Jason Bailin’s unique bacon spin on this classic Thanksgiving side dish. Another traditional side dish, the fritter, tends to be served more often in the South. But one bite of these fritters and you will want to make this a Thanksgiving tradition, no matter where you live. With sweet potato, bacon, and jalapeno, they’re a sweet and spicy addition to your holiday table.
Jason Bailin takes the typically PC world of the culinary arts, throws it high into the air and says “to hell with it!” His cookbook series “Get in the Kitchen, Bit@hes” and gourmet spice blends of the same name are sure to please those seeking both good food and a good laugh in the kitchen! He has sold over 21K copies of his books and has garnered over 60K fans on Facebook. If you’re not easily offended, check out his website. His newest cookbook comes out on November 1st.
Creamy Dijon Green Bean Casserole with Bacon
Makes 6-8 Servings
2 Tbsp Butter
3 cloves Garlic diced
1 Onion sliced
4 strips raw Bacon diced
2 ½ Tbsp Flour
2 cups Milk
½ tsp Salt
½ tsp Ground Black Pepper
3 Tbsp Dijon Mustard
1 ½ lbs Fresh Green Beans (cut into about 1 inch pieces)
French Fried Onions
1. In a medium pot, melt the butter on medium-high heat. Add the garlic, onions and bacon with a pinch of salt and pepper and sauté for about 2-3 minutes until onions are translucent. Then lower heat to medium and add the flour and stir. Let the flour begin to clump and thicken in the butter for about a minute more. Add the milk, ½ tsp salt, ground black pepper. Raise heat to medium-high and bring to a slow boil to thicken. Once it starts to boil, take off heat and stir until it thickens. Set aside and let cool for about ten minutes. Add the Dijon mustard and stir.
2. Preheat oven to 350° degrees. Add the green beans and place the mixture in a greased baking tray. Sprinkle the top with french fried onions and bake for 35 minutes. Take out of oven and let cool for about 10 minutes and serve.
Sweet Potato, Jalapeno and Bacon Fritters
Makes 4-6 Servings
2 large Sweet Potatoes quartered
2 Jalapeño Peppers diced
1 ½ tsp Chili Powder
3 cloves of Garlic chopped fine
1 Onion chopped
4 strips of Bacon diced
1 ½ cup of Shredded Cheddar Cheese
1/3 cup Sour Cream
1 cup Flour
1 ½ tsp Salt
1 tsp Ground Black Pepper
4 Tbsp of Butter
1. Boil sweet potatoes. When sweet potatoes are tender to the fork, drain thoroughly and place in a bowl while still hot. Add jalapeños, bacon, chili powder, garlic, onion, shredded cheddar cheese, butter, sour cream, salt, pepper, and flour. Mash with masher or back of fork until mixture is smoothed.
2. Let cool for at least an hour. Mixture will be slightly “mushy.” Ideally you will want to use an ice cream scooper for the next step, but may also use a large serving spoon. Heat vegetable oil in deep fryer or deep pot halfway up, on a medium-high heat. Make sure oil is very hot before you deep fry (can test with a small amount of potato mixture—if you drop it in, and intense bubbles form around it, it is hot enough). Carefully scoop the batter and place potato balls in the oil and let fry for 4-6 minutes. Remove and place on paper towels, and repeat until all fritters are prepared. Let fritters sit for about 10 minutes prior to serving.