7/14/2013

Sunday Dinner

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Smothered Lettuce
Corn on the Cob
Sliced Tomatoes with Chives
Potato Bread

Strawberry Pie



Road trip here, road trip there, and another one coming up leaves little room for a proper Sunday dinner, hence the absence of my menu posts.  Fortunately, we are home this Sunday to enjoy a meal full of glorious summer flavors.  

This meal is all about the beef, so I like to keep the sides nice and light-ish (not to mention easy with the labor of tending the smoker demanding attention).  Smothered or "wilted" lettuce is a perfect accompaniment to the main dish.  It is crisp, light, and refreshing with a pleasant sweet and sour vinaigrette made from bacon drippings. (Let's face it, everything is better with bacon.)  A hot mid-July Sunday filled with hickory smoke and the best of Summer's bounty--that's a special slice of heaven in my world.

Sunday Dinner one year ago
Sunday Dinner two years ago

Smothered Lettuce
serves 6-8

8 slices hickory-smoked bacon, cut into 1/2-inch wide strips
2 1/2 Tablespoons cider vinegar
2 teaspoons sugar
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper (optional)
1 1/2 pound head of iceberg lettuce, cored and coarsely chopped
6 medium scallions, trimmed and thinly sliced including some green tops
1/4 cup chopped fresh flat-leaf parsley

In a large heavy skillet, fry the bacon over medium heat until brown and crisp, about 10-12 minutes.  Using a slotted spoon, remove the bacon and drain on paper towels.  Pour all the drippings from the skillet and measure out 1/4 cup.  If the drippings do not measure out to 1/4 cup, round out with a neutral oil.  Return the drippings to the skillet and add the vinegar, sugar, salt, pepper and cayenne pepper if using.  Bring to a boil over medium heat, stirring occasionally.

Quickly mound the lettuce, scallions, and parsley in a large bowl.  Pour the hot dressing evenly over the greens, add the reserved bacon, and toss well.  Serve at once.  Enjoy!

Source: Adapted from A Love Affair with Southern Cooking by Jean Anderson

3 comments:

  1. AnonymousJuly 16, 2013

    I love your blog! I grew up on pimento cheese, but your recipe sounds even better than the recipe I use. Could you also, please, give us your recipe for the cornbread crostini?

    ReplyDelete
  2. just stumbled across your blog and i LOVE it! thank you so much for all the amazing recipes.

    ReplyDelete

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