by Paul (and Beth) Cormier, Salamanders of Kemptville
Many thanks for the acknowledgements of the various dishes we have been bringing you and, in particular, the Cajun Meat Loaf. Apparently, that one was a real hit. Thanks to Janet, who said that the loaf tasted as good cold. This, of course, has some good possibilities as a terrine (a pâté that is more granular). So, this week, Beth is contributing another salad, the Hot Spinach Salad. It is an absolute must for the gourmet table (oh heck, for any table at all, really). This salad goes excellently well with BBQ. And here t’is.
Hot Spinach Salad
Ingredients:
1 – 10 oz pack fresh baby spinach
8 oz bacon
A half dozen medium to large mushrooms, sliced
1⁄2 large red onion, thinly sliced
3 tablespoon vinegar, white or balsamic (balsamic preferred)
2 heaping tablespoon grainy mustard
1 tablespoon of brown sugar
Parmesan or Romano Cheese, grated
Worcestershire sauce
Freshly ground pepper
Cayenne pepper
Preparation:
Remove stems from spinach, wash and dry completely (if not already washed). Set aside in large non-plastic bowl. Cut bacon in bite size pieces. Sauté until cooked, but not hard. Remove to a paper towel, set aside. Keep the bacon fat. Add vinegar to the bacon fat and let reduce for a minute or two. Add the mustard and brown sugar, mix thoroughly and let heat through. Take the pan off heat and adjust mixture to taste, i.e. add more vinegar, mustard, dash of Worcestershire sauce and a sprinkle of cayenne. Pour hot mixture over the spinach, set the frying pan over the bowl so that the heat helps wilt the spinach. If the mixture is too thick, add a drizzle of olive oil to the salad. Toss rapidly so the spinach can finish wilting (a bit). Add the mushrooms and onion. Sprinkle with Parmesan or Romano Cheese. Serve asap, cause it’s better fresh…And if you want a full meal of it, you can top with sliced hard-boiled eggs and/or diced cheddar.
So, keep your spirits up and those emails a’flyin’, folks. One question: why are there no e-mails from the guys? Don’t tell me they are letting the ladies do all the cooking in these, the TTC (Terrible Times of Covid)…
If you have a recipe you would like to share, just send it along to me at: pcormier@ranaprocess.com. All are welcome!
