Well just because Spring has sprung doesn’t mean we can’t turn up the heat, at least in the kitchen. This stew is beyond simple and cheap. Plus it’s jam packed with flavor. The Creole seasoning was a late addition after finding some my room mate had bought in the cabinet. Just goes to show you it never hurts to try something new!

JFL’s Spicy Potato Bacon Stew

Ingredients

2 potatoes diced

1 half white onion sliced

1 tbsp grapeseed oil

1 tbsp olive oil

2 cans Rotel tomatoes and chiles

3 dashes Tabasco Original

10-12 strips of thick cut bacon diced

1 tsp fresh cilantro

Salt and pepper to taste

Tony Chachere’s Creole Seasoning to taste

In a large skillet combine the oil, potatos, onion, and bacon. Season with salt and spices and cook over medium high heat. Continue until the potatoes begin to get some color and the onions start to become translucent, about 5 to 7 minutes. Add the cans of Rotel, and reduce the heat, stir and simmer adding the Tabasco and adjusting the seasoning. Continue to simmer stirring often for about 8 to 10 minutes adding in the cilantro at the half way mark. Serve in bowls with a dollop of sour cream.

 

This recipe serves 3 or 4 depending on the portion, and goes great as a side dish with burgers, scrambled eggs, or grilled chicken. It’s South American flair also goes well with another great thing to beat the heat, the Caipirissima.  The Caipirissima is the white rum version of the Caipirinha which uses the popular Brazilian sugar cane spirit Cachaca which is hard to find in Alabama.

Caipirissima

Ingredients

3 oz 10 Cane Rum (or other white rum)

Half a Lime Cut into 4 wedges

1 tablespoon sugar

Garnish: Lime Wheel

In a double old fashioned glass muddle the sugar and lime. Fill with ice, top with rum, stir and garnish.

Start spring of with some spice, and bacon! The fresh flavors will brighten up your outdoor folly for sure.