Chive Pancakes With Gorgonzola And Bacon Recipes

GORGONZOLA EGGS WITH CHIVES

Steps:

• Cut eggs in two length-wise and remove yolks. Mix yolks with cheese, sour cream, juice, and marjoram until smooth. Add pepper to taste.
• Chop chives finely. Stuff egg-whites with yolk-gorgonzola mixture and cover with chives.

CAULIFLOWER-CORN CHOWDER WITH BACON & CHIVE PANCAKES

Steps:

• Heat butter in a large pan; cook onion, stirring until soft.
• Add flour; cook, stirring 1 minute.
• Add cauliflower and stock, bring to boil; simmer, covered about 30 minutes or until cauliflower is soft.
• Blend or process the mixture, in batches until puréed.
• Return chowder to pan, stir in the corn; stir until hot.
• Serve with the Pancakes.
• BACON & CHIVE PANCAKES: Cook bacon, stirring in a medium heated pan until browned and crisp, drain on absorbent paper.
• Place the flour in a bowl and gradually whisk in combined eggs and milk until mixture is smooth; stir in the bacon and chives.
• Reheat the same pan the bacon was cooked in and pour in 1/4 cup of batter for each pancake, cook until browned lightly on each side.
• Repeat until all batter is used.

BACON AND CHIVE POTATO PANCAKES

Steps:

• Peel the potato, grate it coarse, and press it between several thicknesses of paper towel to remove any excess moisture. In a bowl stir together the potato, the bacon, the chives, and salt and pepper to taste. In a large heavy skillet heat the oil over moderately high heat until it is hot but not smoking, form the potato mixture into 4 patties, and cook the patties, tamping them down with a spatula, for 5 to 7 minutes on each side, or until the pancakes are golden brown and cooked through. Serve the pancakes with the sour cream.

BACON AND GORGONZOLA CORNBREAD SLIDERS WITH CHIPOTLE MAYO

Steps:

• Heat oven to 400 degrees F. Spray 2 cast iron straight-sided muffin pans (6 cups each) with no-stick cooking spray. Stir together cornbread mix, flour, milk, sour cream, and egg in medium bowl until well blended. Stir in chives, bacon, and cheese. Fill prepared muffin pans 3/4 full. Bake 10 to 12 minutes or until golden brown. (Any remaining batter may be made into additional muffins.)
• Melt butter in a 12-inch Lodge cast iron skillet over medium-low heat. Add onions. Cook until onions are translucent, 8 to 10 minutes. Remove onions and set aside.
• Combine ground chuck, egg, bread crumbs, garlic, salt, and pepper in large bowl. Blend well. Divide into 12 equal portions. Pat out into thin burgers. Cook in skillet over medium to medium-high heat until done. Top each burger with slice of cheese.
• Combine mayonnaise, chipotle pepper and adobo sauce. Slice cornbread to make buns. Spread thin layer of chipotle mayo on top and bottom. Place burger on bottom halves. Top with onions. Place top on burger.