Panfried Quail And Creamed Corn With Bacon Recipes

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CREAMED CORN WITH BACON

My family is addicted to this yummy, crunchy side. I like to make it in the summer with farm-fresh corn! -Tina Mirilovich, Johnstown, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 9



Creamed Corn with Bacon image

Steps:

  • In a large skillet, saute onion in butter for 3 minutes. Add corn; saute 1-2 minutes longer or until onion and corn are tender. , Stir in the cream, broth, bacon and pepper. Cook and stir for 5-7 minutes or until slightly thickened. Stir in cheese and parsley.

Nutrition Facts :

1 small onion, finely chopped
1 tablespoon butter
4 cups fresh or frozen corn, thawed
1 cup heavy whipping cream
1/4 cup chicken broth
4 bacon strips, cooked and crumbled
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese
2 tablespoons minced fresh parsley

FRIED CREAMED CORN

Provided by Food Network

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 8



Fried Creamed Corn image

Steps:

  • Place the cold fatback into a saute pan and begin to heat over medium-low heat. Allow the fat to melt and render as slowly as possible to insure that the pieces are completely rendered but remain very light golden brown. Add the butter to the pan, then the onions and allow the onions to sweat until very soft. Mix together the corn with the heavy cream and sugar, and add to the pan of fat and onions. Increase the heat to high and stir vigorously to emulsify the mixture. Once the mixture has reached a boil, turn off the heat and continue to stir for 30 seconds. Season with salt, black pepper and lemon juice. Serve immediately.

1/4 cup finely chopped salted fatback
1 tablespoon butter
1/4 cup finely chopped Vidalia onion
1 cup grated white corn, with all pulp scraped from the cob
1/4 cup heavy cream
1 teaspoon sugar
Salt and freshly ground black pepper
Lemon juice

CREAMED CORN WITH BACON

Provided by Michael Symon : Food Network

Categories     side-dish

Time 1h20m

Yield 4 to 6 servings as a side dish

Number Of Ingredients 18



Creamed Corn with Bacon image

Steps:

  • For the stock:
  • Place all ingredients in a large pot and bring to a boil. Reduce heat to a lively simmer and cook to reduce liquid to 2 cups, approximately 30 minutes. Strain and reserve, keeping stock warm.
  • To finish the corn:
  • Begin heating a large saucepan, and glaze bottom with the extra-virgin olive oil. Add the lardons and cook over medium heat, rendering the fat and browning the pieces, stirring as needed. Add the onion and sweat, about 45 seconds. Add the garlic and continue to cook, stirring, another 30 seconds. Add the corn and salt, continuing to cook for another 2 minutes. Add the reserved corncob stock and bring to a simmer, cooking until the liquid reduces to approximately 2/3 cup. Add the creme fraiche and simmer 3 minutes or until the mixture begins to thicken. Add the butter and stir. Remove pan from heat; stir in cilantro and lime zest. Check for seasoning and serve.

5 shucked ears corn (kernels removed and reserved*)
1 bay leaf
2 cloves garlic
1/2 onion peeled and quartered
1 tablespoon whole coriander seed
1 teaspoon salt
2 quarts water
1 teaspoon extra-virgin olive oil
1/4 pound thick-cut bacon cut into lardoons
1 cup diced yellow onion
1 clove garlic minced
*Reserved corn kernels
1 teaspoon salt
2 cups reserved corncob stock
1/2 cup creme fraiche
1 tablespoon butter
1/2 cup freshly chopped cilantro leaves
1 lime, zested

CREAMED CORN WITH BACON

Provided by Virginia Willis

Categories     side-dish

Time 25m

Yield 6 servings

Number Of Ingredients 3



Creamed Corn with Bacon image

Steps:

  • In a large skillet, heat the bacon over medium heat until sizzling. Add the corn and season with salt and pepper. Cook until tender, about 15 minutes. Taste and adjust for seasoning with salt and pepper. Serve immediately.

2 slices bacon, cut into lardons
Scraped kernels from 6 ears fresh sweet corn (about 3 cups)
Coarse kosher salt and freshly ground black pepper

CREAMED CORN & BACON

A versatile side dish to be served alongside meat, fish, chicken or vegetables. Serve corn in a cream and parsley sauce

Provided by Sarah Cook

Categories     Side dish

Time 35m

Number Of Ingredients 6



Creamed corn & bacon image

Steps:

  • Snip the bacon rashers into small pieces and fry in a large non-stick pan over a gentle heat until crisp. Remove from the pan and put to one side.
  • Add the butter and onions to the pan and soften over a low heat. Tip in the corn and fry for a few mins more.
  • Return the bacon with the cream and parsley, season well, and cook for a few more mins before serving.

Nutrition Facts : Calories 366 calories, Fat 24 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 10 grams protein, Sodium 0.9 milligram of sodium

6 rashers unsmoked streaky bacon
25g butter
2 chopped onions
650g corn (use canned, drained, or frozen)
100ml double cream
3 tbsp chopped parsley

CREAMED CORN WITH BACON

Categories     Side     Quick & Easy     Bacon     Corn     Summer     Gourmet

Yield Serves 4

Number Of Ingredients 8



Creamed Corn with Bacon image

Steps:

  • Bring a kettle of water to a boil and have ready a large bowl of ice and cold water. Add corn to boiling water and simmer 4 minutes. With tongs transfer corn to ice water to stop cooking. When corn is cool enough to handle, drain and cut corn kernels from cobs.
  • Cut bacon into 1/8-inch-thick strips. In a heavy skillet cook bacon over moderate heat, stirring occasionally, until browned and transfer to paper towels to drain.
  • Thinly slice enough scallions crosswise to measure 1 cup. In a 3 quart heavy saucepan simmer cream, water, and lemon juice with bacon, scallions, and butter, stirring, 1 minute. Add corn and pepper and salt to taste and cook until liquid is slightly thickened, about 5 minutes.

4 ears corn
6 ounces thick-sliced bacon (about 4 slices)
1 large bunch scallions
2/3 cup heavy cream
1/4 cup water
1 teaspoon fresh lemon juice
1 tablespoon unsalted butter
freshly ground black pepper

PANFRIED QUAIL AND CREAMED CORN WITH BACON

Categories     Milk/Cream     Quick & Easy     Bacon     Quail     Corn     Pan-Fry     Gourmet

Yield Serves 4

Number Of Ingredients 10



Panfried Quail and Creamed Corn with Bacon image

Steps:

  • With poultry shears or a sharp knife cut off necks, feet, and first 2 wing joints of each quail and discard. Cut out and discard backbones. Halve each quail lengthwise through breast and cut off legs. In a shallow bowl stir together flour, salt, black pepper, and cayenne. Pour milk into another shallow bowl. In a 12-inch heavy skillet heat 1/2 inch oil over moderate heat until a deep-fat thermometer registers 360°F.
  • While oil is heating, working with 1 quail piece at a time dip half of pieces in milk, letting excess drip off, and dredge in flour mixture, shaking off excess. Arrange floured pieces on a tray. With tongs lower floured pieces, skin sides down, into hot oil. Fry quail, turning several times, until golden brown and just cooked through, 6 to 8 minutes total, and transfer to paper towels to drain. Keep quail warm. Return oil to 360°F. and coat and fry remaining quail in same manner.
  • Serve quail with lemon wedges and creamed corn.

6 whole jumbo quail (6 to 8 ounces each)
1 cup all-purpose flour
1 1/2 tablespoons salt
2 teaspoons freshly ground black pepper
1 teaspoon cayenne (optional)
1/2 cup milk
about 2 1/2 cups corn or canola oil for frying
Accompaniments:
lemon wedges
creamed corn with bacon

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