Rescued Recipes #3: Dutch Lettuce

 

{Editor's Note!  Hey kids, you can tell it's me, because it's in Times New Roman, where Nate usually speaks Arial.  Nate's done something a little different for his first instalment of Rescued Recipes.  So far, the first two episodes were chronicling recipes from restaurants that no longer exist, thus being 'rescued' from the scrap heap of restaurant history.  Sure, I might make a tweak or two, but generally, it's less about improving and more about chronicling.  However, in this case, it's more of a traditional recipe from old school restaurants in the frozen tundra of upstate NY, given a little bit of a fine-dining-style spit shine.  Nate asked me about it, and I had never heard of the dish.  I read a lot.  I dine a lot.  Rare is the dish I haven't at least heard of, at least in Western cuisine.  So of course, I was intrigued.  Here's Nate with the recipe.  Also, let's take a second and recognize that his photography is ALWAYS SO MUCH BETTER THAN MINE.  Whatever, dude.  -JS}

Rescued Recipes, Episode 3: Dutch Lettuce


Get it while it's adequate!

This is a dish that's very popular where my wife and I hail from, in Western NY.  It's basically a warm bacon & potato salad with wilted lettuce in it.  I know it sounds bizarre, and that's because it is.  But it’ll fix ya up right, especially on a cold day.

My version strays from the original quite a bit.  Frankly, that's because I’ve always thought the “traditional” way to make it is rather pedestrian, to say the least.  Granted, when I did have the opportunity as a shit-bird teenager to learn the traditional way, of course I couldn't be bothered.  However, in my advanced age, driven by a combination of nostalgia and crappy wet February misery, I decided to address this hole in my game.  At any rate, from what I remember, the classic way is very simple.  Bacon, boiled potato, lettuce, egg, salt & pepper, that’s it!  Vinegar is added on an individual basis.  Addition of any other ingredients will result in conflict.  

So clearly, you can see why the classic way still doesn't appeal to grown up Nate, either.  So I made it the way I like it, and lo and behold, I actually remembered to write it down this time.


Nate’s Dutch Lettuce:

3 cups potato, peeled and diced
1# bacon, cut into matchsticks
1 stick butter
1 cup red onion, diced
1 Tbl. garlic, minced
1 Tbl. ground black pepper
1 tsp. ground dill seed
¼ cup apple cider vinegar
3 Tbl. whole grain mustard
3 Tbl. Franks Red Hot
2 Tbl. Dijon mustard
1 each head Iceberg lettuce, cored and large diced
6 each hard boiled eggs, peeled and cut into ⅛
Kosher salt, as needed


Method:
1) Peel and dice the potatoes, then rinse under cold water until the water is no longer cloudy.  Place the diced potatoes in a pot and cover with cold water.

2) Season with a few pinches of salt, and bring the pot to a simmer; continue to cook until the potatoes are al dente.  Drain and set aside.

3) In a dutch oven, or large saute pan, render the cut bacon over medium high heat.

**Pro tip; when the bacon starts to get a white foam on the surface, it's good to go.

5) Remove from the heat, add the butter and vinegar.  Using a wooden spoon, scrape to deglaze any bacon fond with the aid of the moisture and acid.  Don't breathe too hard, a lung full of aerosol vinegar is not your friend, although it will result in some super funny reactions to entertain those around you, should they be the sort to enjoy the suffering of others.  {And let's be real, who doesn't?  -ed.}

6) Now, add the red onions; stir to combine.

7) Return to the heat and cook the onions until translucent, then add the garlic, ground black pepper, ground dill seed, hot sauce, and both mustards, and stir to combine.

8) Add the lettuce, stir to coat, and cook until wilted.

9) Next add the cooked potatoes, and hard boiled eggs, stir to combine.

10) Season with salt and, possibly, more of the other seasonings to taste.

**Pro tip; Remember the Good today, better tomorrow rule of thumb?  Well this is one of those dishes that benefits from a rest overnight in the fridge, so don't get too aggressive, because the flavors will bloom.  You can always add more later.

11) Serve Warm, preferably the following day.

Optionally, garnish with fresh dill fronds, PMS (that's pickled mustard seeds, to you), pickled garlic and pickled red onion.

Stay tuned for the pickle recipes, they’re coming soon.  This dish is good without them, but if you want to take it over the top, that's how.  Also, the batches are big, and you'll have them around.  Expect those recipes soon.

Yield = approx. 10 Cups


So you know, the measurements are not not etched in stone.  They are approximate for a reason.  This is more of a road map than a precise recipe.

Taste, taste, taste!

If anyone out there tries to make it, please let me know what you think in the comments.

Cheers my friends!




NW