{"id":1468,"date":"2020-06-18T13:21:57","date_gmt":"2020-06-18T13:21:57","guid":{"rendered":"http:\/\/cookwithcody.com\/p\/?page_id=1468"},"modified":"2020-08-23T21:23:18","modified_gmt":"2020-08-24T01:23:18","slug":"bubble-and-squeak","status":"publish","type":"page","link":"https:\/\/cookwithcody.com\/p\/home\/sides\/bubble-and-squeak\/","title":{"rendered":"Bubble and Squeak"},"content":{"rendered":"
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Bubble and Squeak<\/h2>\n
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I was introduced to Bubble and Squeak by Clarissa Dickson Wright \u2014 one of the \u201cTwo Fat Ladies\u201d well-known for their BBC2 television cooking program. It was in episode #3 of the first season, where Clarissa exclaimed that when making Bubble and Squeak, if you couldn\u2019t use lard or beef drippings, \u201cthen go and cook something else\u2026\u201d The reason is that lard or rendered beef fat can get to a sufficiently high enough temperature to ensure this dish browns nicely and cooks through. My version of this is as true to Clarissa\u2019s as I can do, where I use EPIC pork fat for the lard and Brussels sprouts rather than cabbage for the greens. If you\u2019re on a diet, make this anyway and serve it as one of those \u201cguilty pleasures\u201d you can feel bad about well later after you\u2019ve had a bite \u2014 or three!<\/div>\n
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Ingredients
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  • 16<\/span> oz.<\/span> Frozen Brussels Sprouts<\/span> that’s a bag from your local Harris Teeter, Kroger, Safeway, Winn-Dixie, Wegmans, or Stop-n-Shop<\/span><\/li>
  • 1<\/span> large Onion<\/span> nicely diced<\/span><\/li>
  • 1<\/span> lb.<\/span> Boiling potatoes<\/span> peeled<\/span><\/li>
  • 3<\/span> tbsp<\/span> EPIC Pork Fat<\/span><\/li>
  • 1<\/span> tbsp<\/span> Kosher salt<\/span><\/li>
  • 1<\/span> tbsp<\/span> Coarse pepper<\/span><\/li><\/ul><\/div><\/div>\n

    Instructions
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    Prepare the Potatoes<\/h4>
    • You must do this ahead of time, because we need the potatoes to be cold when you go to use them. The potatoes must be soft enough to be able to cut and lightly crush with the back of a knife blade. Not raw, and not quite ready to be mashed potatoes. Somewhere in between.<\/div><\/li>
    • Peel the potatoes. Put them into a pot and add water to cover them by an inch or two. Bring the water to a boil and keep an eye on the potatoes. After about 15 minutes of gently boiling, the potatoes should be ready. You can test them by putting a fork into a potato, and if it slides in fairly easily, they\u2019re ready. Remove from the range and put under running cold water. Transfer to a sealed container and refrigerate.<\/div><\/li>
    • There is a short cut, but it costs more. You can buy three 16oz cans of whole, white potatoes and put them into the refrigerator for a couple of hours. The canning process makes them perfect for gently crushing in the next step.<\/div><\/li><\/ul><\/div>

      Prepare the Ingredients<\/h4>
      • Get the Brussels sprouts out of the freezer and run them under warm water in a sieve. Transfer them to a bowl and microwave them to thaw them out completely. Move them to a cutting board and rough chop them. Then, take the cold potatoes out of the refrigerator and rough cut them. Gently crush them with the side of the knife.<\/div><\/li><\/ul><\/div>

        Make Bubble and Squeak<\/h4>
        • Heat 2 tablespoons of EPIC pork fat in a large, heavy skillet and saut\u00e9 the onion.<\/div><\/li>
        • Then put the potatoes into the pan and add the salt and pepper.<\/div><\/li>
        • Then, add the Brussels sprouts into the pan and start pressing it down with a slotted spatula. Bring the heat up to medium-high.<\/div><\/li>
        • Add another tablespoon of pork fat in dollops to the top and keep pressing it down. This is where Bubble and Squeak gets its name \u2014 from the sound it makes while it\u2019s frying. This will go for about 15 minutes.<\/div><\/li>
        • You want a good crust to form on the bottom before you start to flip it over. It\u2019s not a pancake, so you aren\u2019t trying to flip it over at one time. Flip sections at a time and then add the remaining tablespoon of pork fat in dollops and press it all down. Let this continue to fry for another 5 \u2014 10 minutes and then it should be done.<\/div><\/li><\/ul><\/div><\/div>\n
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          Notes
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          Inspired by Two Fat Ladies<\/span><\/div><\/div>\n\n
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