What do you get for the man who has everything? Food, of course! This Father’s Day, you can spoil your favorite dad with delicious dishes featuring bacon. It has a reputation as a family food. Something you cook up for a breakfast at home or to top a burger in a greasy spoon spot. But really bacon can also be refined. It has a secret life in refined social circles as a delicate way to add a meaty flavor without the density of chops or ground meat. Naturally, dad will have to taste test all the delicious dishes made in his honor, but don’t let him help with the clean up.
For a bit of surf n’ turf this weekend, make Shrimp in a Blanket. This dish is an excellent starter for a special meal or ideal for cocktail parties. There is such a thing as summer comfort food, you can find it in a bite of the Bacon Zucchini Bake. It goes well with rice on the side and a grilled meat or fish as the main meal feature. Both that and the Pomme de Terre Gratinée are ideal for pot luck dinners. The Gratinée is a favorite family dish that, in a pinch, can also be made with leftover ham. All three of these recipes can be made with turkey, beef, pork, veal, or meatless bacon. Each will bring its own distinctive flavor to the dish and cater to your dietary preferences.
Shrimp in a Blanket
2 dozen jumbo cooked shrimp (if using frozen, defrost, rinse, and towel dry)
1 dozen bacon slices, cooked not crispy
1 teaspoon freshly ground black pepper
1 teaspoons garlic powder
1 teaspoon Old Bay Seasoning
2 dozen toothpicks (soaked in water for 30 minutes)
1. Preheat oven broiler to its low setting. Situate top oven shelf 6 inches from the broiler.
2. Cut each bacon slice in half. Wrap a bacon segment around each shrimp and secure with one of the moist toothpicks. Continue until all shrimp have been wrapped.
3. Place the bacon wrapped shrimp directly on an oven-safe baking sheet or with a sheet of aluminum foil to minimize clean-up.
4. In a small bowl, mix the pepper, garlic powder, and Old Bay together to create the seasoning. Sprinkle this mixture evenly over the shrimp in blankets.
5. Carefully, slip the baking sheet on the top shelf. Let them cook for about 5 to 8 minutes, turning frequently to prevent burning. Remember, everything is cooked, this is just to give them a golden broiled texture and color.
Bacon Zucchini Bake
1 tablespoon freshly ground black pepper
1 tablespoon dried basil leaves
1 teaspoons garlic powder
1/4 cup sun-dried tomatoes, thinly sliced
2 cups sliced zucchini
2 tablespoons shallots, chopped
1 dozen bacon slices, cooked but not quite crispy
6 ounces mozzarella cheese, sliced or shredded
1. Preheat oven to 350 degrees.
2. In a small bowl, blend the pepper, basil, and garlic powder. Then stir in the shallots sun-dried tomatoes.
3. In an oven-safe dish that is at least 4 inches deep, place a layer of zucchini slices. Follow this by sprinkling about 2 tablespoons of the crumb blend over the zucchini layer. Distribute 1/2 tablespoon of shallots over the zucchini. Then spread out 4 slices of bacon to create the next layer. Cover this with a layer of cheese. Repeat the layering process until all the ingredients are used. The top layer should be the cheese.
4. Bake the dish for 30 to 45 minutes or until the top takes on a golden brown color.
Pomme de Terre Gratinée
2 leeks, white and light green (about 6 ounces)
8 slices bacon, cooked crispy
1 1/2 tablespoons unsalted butter
1 1/2 teaspoons kosher salt
1 1/2 teaspoon freshly ground black pepper
2 cups red potatoes, diced and cooked
6 large eggs, beaten
1 1/2 cups half-and-half cream
6 ounces Swiss cheese, grated
1. Preheat the oven 325 degrees. Situate one oven shelf 6 inches from the bottom of the oven and one shelf 6 inches from the top.
2. Spread 1/2 tablespoon butter around the inside of square or round an oven-safe baking dish.
3. Cut the leeks in half, lengthwise. Then slice the halves to create half circle pieces. The many layers leeks have harbor grit so it is important to wash them thoroughly. Place the leek semi-circles into a salad spinner with at least 1 cup of water. Spin to wash. Lift the basket out of the water before draining the spinner. To pour the water out over the leeks would only let the grit recollect. Instead of a salad spinner, a colander paired with a large bowl of water can be used.
4. In a Heat a medium skillet over medium heat and fry the beef bacon until crispy, about 5. In a medium pan, warm the butter over medium heat. Add the leeks. Crumble the cooked bacon slices and add them to the pan. Stir the ingredients together and sprinkle with 1/2 teaspoon each of salt and pepper. Cook for 10 minutes, stirring occasionally.
6. In a mixing bowl, beat the eggs and cream together. Add the potatoes and all but 1/4 cup of the cheese. Then stir in the leek mixture and bacon. Sprinkle in the remaining salt and pepper.
7. Pour the entire mixture into the prepared baking dish and sprinkle the rest of the cheese over top. Cover with aluminum foil. Bake for 45 to 55 minutes.
8. After baking, remove the dish from the oven and dispose of the foil. Change the oven settings to low broil and place the dish back in the oven on the upper shelf. Let it warm for no more than 3 minutes. Set the dish aside for a few minutes before serving.
This post was originally published in my weekly cooking column in The New Mountain Tribune on June 16, 2005.