• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Keith Floyds Spanish Bean and Bacon Casserole

  • Recipe Submitted by on

Category: Meat

 Ingredients List

  • E *****
  • Fry several rashers of bacon until they are crisp. Drain and keep warm.
  • Then get some good beef sausages and fry them in the bacon fat. Cut them
  • into slices and keep warm with the bacon.
  • Now add some cooked, drained white haricot beans to the casserole dish and
  • heat the beans through using the fat from the bacon and the sausages.
  • Return the bacon and sausage slices to the beans. Then add **lots** of
  • chopped fresh parsley and sliced fresh garlic. Stir though and serve at
  • once.
  • SOME NOTES. Lots of garlic and parsley means about 10 cloves of garlic and
  • a huge handful of parsley chopped up. Sometimes I will add fresh tomatoes,
  • or maybe a splurge of fresh tomato sauce, or maybe a nice splash of
  • Worchestershire sauce.
  • Recipe By :
  • From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini


Recipe via Meal-Master (tm) v8.05

Title: Keith Luce's Beet and Bulb Onion Salad with Garlic-Stuffed Z
Categories: None
Yield: 1 Servings

2 Bulbs young fresh
-garlic,stems removed (up to
7 tb Plus 1 teaspoon grapeseed
-oil or vegetable oil
1/2 c Plus 1 teaspoon balsamic
16 Unpeeled baby beets; washed,
-stems trimmed to 1/2- inch,
-with beet greens reserved
-(up to 20)
2 Baby bulb onions; stems
-trimmed off and reserved
Salt; freshly ground pepper
1/2 c Mint leaves
2 ts Chili-flavored oil
2 Zucchini blossoms
1 Egg; beaten with 1 teaspoon
2 tb Flour; pastry flour
Vegetable oil
2 tb Chopped cilantro

Keith Luce's beet and bulb onion salad with garlic-stuffed zucchini

Chicago Tribune

Preparation time: 40 minutes Cooking time: 1 hour, 45 minutes Yield: 2

For a simpler presentation, you can eliminate the zucchini blossoms filled
with garlic.

1. Heat oven to 375 degrees. Rub garlic bulbs lightly with 1 teaspoon of
the grapeseed oil, wrap in aluminum foil, place on baking sheet. Mix 1
tablespoon of the oil with 1 teaspoon of the vinegar. Coat beets with the
mixture; place on baking sheet with garlic. Cover beets with aluminum foil.
Bake, turning beets occasionally, until tender, about 45 minutes. Set aside
to cool. Squeeze garlic pulp from skins. Set aside. 2. Heat 1/2 cup vinegar
to a boil in skillet over high heat; lower heat and simmer until reduced to
2 tablespoons. Set aside. Quarter each onion bulb vertically. Heat 1
tablespoon of the grapeseed oil in skillet; add onion slices. Cook over
medium heat, turning once, until lightly browned, about 4 minutes. Season
with salt and pepper. Remove and set aside. 3. Chop reserved onion stems to
yield 1/4 cup. Mince onion stems and mint in food processor fitted with
metal blade. With motor running, slowly add 4 tablespoons of the grapeseed
oil and all of the chili oil. Season to taste with salt and pepper. Set
aside. 4. Wash and dry about 14 leaves of the reserved beet greens. Heat
remaining 1 tablespoon of the grapeseed oil and 1/2 teaspoon of the reduced
vinegar in the skillet. Add beet greens; cook over medium heat until just
wilted. Remove and set aside. 5. Place garlic pulp inside zucchini
blossoms. Dip each blossom in beaten egg and coat lightly with flour. Heat
vegetable oil until hot; add blossoms and cook, turning, until crisp and
lightly browned, 2 to 3 minutes. Drain on paper towels. 6. To assemble
salad, divide ingredients between 2 salad plates: Place onions in center;
place beet and onion greens on top of onions; arrange beets around greens
and top with mint sauce. Drizzle remaining balsamic syrup over all. Place
zucchini flower on each plate; sprinkle salads with cilantro.

Nutrition information per serving: Calories ...... 575 Fat ........ 40 g
Cholestorol .. 95 mg Sodium ..... 645 mg Protein .... 15 g Carbohydrate ..
47 g

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