Tuesday, April 27, 2010
Adapted from "Cuisine Grilling"
I was always the kid who you had to threaten to get her to eat her veggies. So when I started eating veggies more as an adult(trust me, there's a long way to go) my family nearly passed out from the shock. But in my defense, growing up veggies were out of a can as was. No seasoning, no sauces..really no taste. So, discovering that veggies were not the culinary evil I had always thought was a culinary revelation.
Now, adding a cup of cream and bacon is probably not the healthiest way to eat veggies, but let's remember, at least I'm eating them. And they are yummy.
4 strips thick sliced bacon, diced
3/4 cup diced red bell pepper
1/2 cup diced onion
1/4 cup dry sherry
4 cups veggies(I used corn and french cut green beans)
1 cup heavy cream
1 tsp tabasco sauce (I skipped this as I had none)
1/2 cup thinly sliced scallions (optional..as in I forgot)
Sautee bacon in large skillet over medium heat until crisp; pour off all but 1 tbsp drippings. Add bell pepper and onion; cook until soft about 5 minutes.
Deglaze skillet with sherry, simmer until liquid is nearly evaported, scraping up bits from bottom of pan. Stir in veggies, cream and tabasco; simmer until thickened, 3-4 minutes. Season corn with salt and pepper, then stir in scallions. Serves 4.