Thread: In Search of Hot Bacon Dressing for Spinach Salad............................................. ....................

I'm looking for a specific dressing. I have only eaten it at the
Radisson Hotel in Fargo.

It has crumbles of bacon, strings of cooked but not caramelized
(Vidalia?) onion and what tastes like Grey Poupon dijon mustard.

Important: It is made with the drippings from the bacon (evil evil)
and absolutely NOT in the least sweet.

I don't know what kind of vinegar but I suspect cider or white wine or
maybe sherry. The color is pretty beige or very light ochre, not red
at all.

It is translucent and they served it in a separate sauce boat with a
little ladle. It's more than lukewarm when they serve it but not hot
enough to wilt spinach.

I googled a ton of recipes but they have all sorts of weird things in
them - milk, cream, catsup, cloves, cornstarch . . . I don't think
there's cornstarch in it because when it gets to the table it has
pretty much separated.

Thanks for any help,
Lynn in Fargo

On Thu, 30 Apr 2009 17:21:49 -0600, Arri London <[email protected]>
wrote:


>Not an exact recipe but what we do is this: Fry streaky bacon until
>crisp, let cool and crumble. In the (evil, evil) bacon fat, fry thinly
>sliced (as in your dressing) or chopped (our version) onion, sweet or
>otherwise. Mix in a little vinegar to taste. That's all we do. Obviously
>you can add some mustard to the mix, also to taste. It's heated up,
>bacon added back and poured immediately over the spinach.
>
>Sound reasonable?

You obviously speak as a non Southerner... They would never speak of
bacon fat as evil...LOL.

Christine
--
http://nightstirrings.blogspot.com

Lynn from Fargo wrote:
>
> I'm looking for a specific dressing. I have only eaten it at the
> Radisson Hotel in Fargo.
>
> It has crumbles of bacon, strings of cooked but not caramelized
> (Vidalia?) onion and what tastes like Grey Poupon dijon mustard.
>
> Important: It is made with the drippings from the bacon (evil evil)
> and absolutely NOT in the least sweet.
>
> I don't know what kind of vinegar but I suspect cider or white wine or
> maybe sherry. The color is pretty beige or very light ochre, not red
> at all.
>
> It is translucent and they served it in a separate sauce boat with a
> little ladle. It's more than lukewarm when they serve it but not hot
> enough to wilt spinach.
>
> I googled a ton of recipes but they have all sorts of weird things in
> them - milk, cream, catsup, cloves, cornstarch . . . I don't think
> there's cornstarch in it because when it gets to the table it has
> pretty much separated.
>
> Thanks for any help,
> Lynn in Fargo

Not an exact recipe but what we do is this: Fry streaky bacon until
crisp, let cool and crumble. In the (evil, evil) bacon fat, fry thinly
sliced (as in your dressing) or chopped (our version) onion, sweet or
otherwise. Mix in a little vinegar to taste. That's all we do. Obviously
you can add some mustard to the mix, also to taste. It's heated up,
bacon added back and poured immediately over the spinach.

Sound reasonable?

"Lynn from Fargo" <[email protected]> wrote in message
news:[email protected]...
> I'm looking for a specific dressing. I have only eaten it at the
> Radisson Hotel in Fargo.
>
> It has crumbles of bacon, strings of cooked but not caramelized
> (Vidalia?) onion and what tastes like Grey Poupon dijon mustard.
>
> Important: It is made with the drippings from the bacon (evil evil)
> and absolutely NOT in the least sweet.
>
> I don't know what kind of vinegar but I suspect cider or white wine or
> maybe sherry. The color is pretty beige or very light ochre, not red
> at all.
>
> It is translucent and they served it in a separate sauce boat with a
> little ladle. It's more than lukewarm when they serve it but not hot
> enough to wilt spinach.
>
> I googled a ton of recipes but they have all sorts of weird things in
> them - milk, cream, catsup, cloves, cornstarch . . . I don't think
> there's cornstarch in it because when it gets to the table it has
> pretty much separated.
>
> Thanks for any help,
> Lynn in Fargo

Lynn,

From what you describe and the fact that this is a hotel restaurant I
suggest the following:

Call the head chef and ask - 5 will get you 10 he/she will tell you they fry
bacon,add diced onion and then mix it into a commercial dressing they get
from a purveyor like Sysco.

Next time you're there ask your friendly hostess to speak with the chef.

Write to the food section of your local paper.

Hotels LOVE this kind of Publicity.

I used to cheat for big gatherings- fry bacon & onion, take it off the fire,
stand back, add a little brown sugar, and a bottle of salad
dressing.(usually Italian). It makes a great complex dressing.

:-)

Dimitri

On Apr 30, 6:21*pm, Arri London <biot...@ic.ac.uk> wrote:
> Lynn from Fargo wrote:
>
> > I'm looking for a specific dressing. I have only eaten it at the
> > Radisson Hotel in Fargo.
>
> > It has crumbles of bacon, strings of cooked but not caramelized
> > (Vidalia?) onion *and *what tastes like Grey Poupon dijon mustard.
>
> > Important: *It is made with the drippings from the bacon (evil evil)
> > and absolutely NOT in the least sweet.
>
> > I don't know what kind of vinegar but I suspect cider or white wine or
> > maybe sherry. The color is pretty beige or very light ochre, not red
> > at all.
>
> > It is translucent and they served it in a separate sauce boat with a
> > little ladle. *It's more than lukewarm when they serve it but not hot
> > enough to wilt spinach.
>
> > I googled a ton of *recipes but they have all sorts of weird things in
> > them - milk, cream, catsup, cloves, * cornstarch . . . *I don't think
> > there's cornstarch in it because when it gets to the table it has
> > pretty much separated.
>
> > Thanks for any help,
> > Lynn in Fargo
>
> Not an exact recipe but what we do is this: Fry streaky bacon until
> crisp, let cool and crumble. In the (evil, evil) bacon fat, fry thinly
> sliced (as in your dressing) or chopped (our version) onion, sweet or
> otherwise. Mix in a little vinegar to taste. That's all we do. Obviously
> you can add some mustard to the mix, also to taste. It's heated up,
> bacon added back and poured immediately over the spinach.
>
> Sound reasonable?

Yes! It's worth a try!
Thanks Arri

On Apr 30, 6:39*pm, "Dimitri" <Dimitr...@prodigy.net> wrote:
> "Lynn from Fargo" <lynng...@i29.net> wrote in messagenews:[email protected]...
>
>
>
> > I'm looking for a specific dressing. I have only eaten it at the
> > Radisson Hotel in Fargo.
>
> > It has crumbles of bacon, strings of cooked but not caramelized
> > (Vidalia?) onion *and *what tastes like Grey Poupon dijon mustard.
>
> > Important: *It is made with the drippings from the bacon (evil evil)
> > and absolutely NOT in the least sweet.
>
> > I don't know what kind of vinegar but I suspect cider or white wine or
> > maybe sherry. The color is pretty beige or very light ochre, not red
> > at all.
>
> > It is translucent and they served it in a separate sauce boat with a
> > little ladle. *It's more than lukewarm when they serve it but not hot
> > enough to wilt spinach.
>
> > I googled a ton of *recipes but they have all sorts of weird things in
> > them - milk, cream, catsup, cloves, * cornstarch . . . *I don't think
> > there's cornstarch in it because when it gets to the table it has
> > pretty much separated.
>
> > Thanks for any help,
> > Lynn in Fargo
>
> Lynn,
>
> From what you describe and the fact that this is a hotel restaurant I
> suggest the following:
>
> Call the head chef and ask - 5 will get you 10 he/she will tell you they fry
> bacon,add diced onion and then mix it into a commercial dressing they get
> from a purveyor like Sysco.
>
> Next time you're there ask your friendly hostess to speak with the chef.
>
> Write to the food section of your local paper.
>
> Hotels LOVE this kind of Publicity.
>
> I used to cheat for big gatherings- fry bacon & onion, take it off the fire,
> stand back, add a little brown sugar, and a bottle of salad
> dressing.(usually Italian). *It makes a great complex dressing.
>
> :-)
>
> Dimitri

Chef's long gone. I haven't been there for a long time because the
food's overpriced and overdone and the salad's been off the menu for
years. I used to order it once a month for lunch with a group I used
to belong to.

In the beginning (1995) . . . there was The Salad - plated like a
painting. A bed of baby spinach and mixed greens (no iceberg, no
romaine) with several ears of pickled baby corn, some marinated button
mushrooms, a couple of small piles of shredded smoked gouda, cherry
tomatoes and four 1/4" thick cross cut slices of rare smoked beef
tenderloin. Then it went down hill and ended up with leftover sliced
roast beef, iceberg lettuce, no mushrooms and some radishes. Still
$8.95.

I don't go there anymore :-(
Lynn in Fargo

On Thu, 30 Apr 2009 17:21:49 -0600, Arri London <[email protected]>
wrote:

> Fry streaky bacon

Define "streaky bacon".....or is that just plain old Oscar Meyer thick
cut bacon?

On Apr 30, 7:17*pm, Mr. Bill <bb0...@gmail.com> wrote:
> On Thu, 30 Apr 2009 17:21:49 -0600, Arri London <biot...@ic.ac.uk>
> wrote:
>
> > Fry streaky bacon
>
> Define "streaky bacon".....or is that just plain old Oscar Meyer thick
> cut bacon? *

Yup - as opposed to Canadian or Back Bacon
Lynn in fargo

"Lynn from Fargo" <[email protected]> wrote in message
news:[email protected]...
> I'm looking for a specific dressing. I have only eaten it at the
> Radisson Hotel in Fargo.
>
> It has crumbles of bacon, strings of cooked but not caramelized
> (Vidalia?) onion and what tastes like Grey Poupon dijon mustard.
>
> Important: It is made with the drippings from the bacon (evil evil)
> and absolutely NOT in the least sweet.
>
> I don't know what kind of vinegar but I suspect cider or white wine or
> maybe sherry. The color is pretty beige or very light ochre, not red
> at all.
>
> It is translucent and they served it in a separate sauce boat with a
> little ladle. It's more than lukewarm when they serve it but not hot
> enough to wilt spinach.
>
> I googled a ton of recipes but they have all sorts of weird things in
> them - milk, cream, catsup, cloves, cornstarch . . . I don't think
> there's cornstarch in it because when it gets to the table it has
> pretty much separated.
>
> Thanks for any help,
> Lynn in Fargo
>
This is the Alton Brown recipe. I don't consider it sweet but maybe it
would be to you. I don't see why you couldn't cook the onions separately
and change the vinegar to suit you. I would think if it was cider vinegar,
you would know by the distinctive taste. Double or triple the dressing so
that you have enough to serve on the side.
Spinach Salad with Warm Bacon Dressing
8 ounces young spinach
2 large eggs
8 pieces thick-sliced bacon, chopped
3 tablespoons red wine vinegar
1 teaspoon sugar
1/2 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper
4 large white mushrooms, sliced
3 ounces red onion(1 small) sliced very thin

Remove the stems from the spinach and wash, drain and pat dry thoroughly.
Place into a large mixing bowl and set aside.

Slice each hard cooked egg into about 8 pieces and set aside.
Fry the bacon and remove to a paper towel to drain, reserving 3 tablespoons
of the rendered fat.

Transfer the fat to a small saucepan set over low heat and whisk in the red
wine vinegar, sugar and Dijon mustard. Season with a small pinch salt and
black pepper.
Add the mushrooms and the sliced onion to the spinach and toss. Add the
dressing and bacon and toss to combine. Top with the egg slices. Serve
immediately.
Janet

On Thu, 30 Apr 2009 17:21:49 -0600, Arri London <[email protected]>
wrote:

>
>
>Lynn from Fargo wrote:
>>
>> I'm looking for a specific dressing. I have only eaten it at the
>> Radisson Hotel in Fargo.
>>
>> It has crumbles of bacon, strings of cooked but not caramelized
>> (Vidalia?) onion and what tastes like Grey Poupon dijon mustard.
>>
>> Important: It is made with the drippings from the bacon (evil evil)
>> and absolutely NOT in the least sweet.
>>
>> I don't know what kind of vinegar but I suspect cider or white wine or
>> maybe sherry. The color is pretty beige or very light ochre, not red
>> at all.
>>
>> It is translucent and they served it in a separate sauce boat with a
>> little ladle. It's more than lukewarm when they serve it but not hot
>> enough to wilt spinach.
>>
>> I googled a ton of recipes but they have all sorts of weird things in
>> them - milk, cream, catsup, cloves, cornstarch . . . I don't think
>> there's cornstarch in it because when it gets to the table it has
>> pretty much separated.
>>
>> Thanks for any help,
>> Lynn in Fargo
>
>Not an exact recipe but what we do is this: Fry streaky bacon until
>crisp, let cool and crumble. In the (evil, evil) bacon fat, fry thinly
>sliced (as in your dressing) or chopped (our version) onion, sweet or
>otherwise. Mix in a little vinegar to taste. That's all we do. Obviously
>you can add some mustard to the mix, also to taste. It's heated up,
>bacon added back and poured immediately over the spinach.
>
>Sound reasonable?

I'm thinking this is it...


* Exported from MasterCook *

Hot Bacon Dressing

Recipe By : SP
Serving Size : 1 Preparation Time :0:00
Categories : dressing, foodforu.ca

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c Sugar
1/2 ts Salt
1 tb Cornstarch
1 Egg
1/4 c White vinegar
1 c Water
1/4 lb Chopped, fried bacon

Mix all ingredients and heat on high-med-high until mixture is
thickened and the consistency you like.


- - - - - - - - - - - - - - - - -
- -

Per Serving (excluding unknown items): 957 Calories; 5g Fat (4.7%
calories from fat); 7g Protein; 221g Carbohydrate; 1g Dietary Fiber;
212mg Cholesterol; 1156mg Sodium. Exchanges: 7 1/2 Grain(Starch); 1
Lean Meat; 1/2 Fat; 7 Other Carbohydrates.

On Thu, 30 Apr 2009 15:34:45 -0700 (PDT), Lynn from Fargo
<[email protected]> wrote:

>I'm looking for a specific dressing. I have only eaten it at the
>Radisson Hotel in Fargo.
>
>It has crumbles of bacon, strings of cooked but not caramelized
>(Vidalia?) onion and what tastes like Grey Poupon dijon mustard.
>
>Important: It is made with the drippings from the bacon (evil evil)
>and absolutely NOT in the least sweet.
>
>I don't know what kind of vinegar but I suspect cider or white wine or
>maybe sherry. The color is pretty beige or very light ochre, not red
>at all.
>
>It is translucent and they served it in a separate sauce boat with a
>little ladle. It's more than lukewarm when they serve it but not hot
>enough to wilt spinach.
>
>I googled a ton of recipes but they have all sorts of weird things in
>them - milk, cream, catsup, cloves, cornstarch . . . I don't think
>there's cornstarch in it because when it gets to the table it has
>pretty much separated.
>
>Thanks for any help,
>Lynn in Fargo


Can't remember if I got this from the hotel in Fargo or Grand Forks
almost ten years ago. It may be the one.


* Exported from MasterCook *

Hot Bacon Dressing

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Stu, dressing, foodforu.ca

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c Sugar
1/2 ts Salt
1 tb Cornstarch
1 Egg
1/4 c White vinegar
1 c Water
1/4 lb Chopped, fried bacon

Mix all ingredients and heat on high-med-high until mixture is
thickened and the consistency you like.

- - - - - - - - - - - - - - - - -
- -

Per Serving (excluding unknown items): 957 Calories; 5g Fat (4.7%
calories from fat); 7g Protein; 221g Carbohydrate; 1g Dietary Fiber;
212mg Cholesterol; 1156mg Sodium. Exchanges: 7 1/2 Grain(Starch); 1
Lean Meat; 1/2 Fat; 7 Other Carbohydrates.

"Lynn from Fargo" <[email protected]> wrote in message
news:[email protected]...
> I'm looking for a specific dressing. I have only eaten it at the
> Radisson Hotel in Fargo.
>
> It has crumbles of bacon, strings of cooked but not caramelized
> (Vidalia?) onion and what tastes like Grey Poupon dijon mustard.
>
> Important: It is made with the drippings from the bacon (evil evil)
> and absolutely NOT in the least sweet.
>
> I don't know what kind of vinegar but I suspect cider or white wine or
> maybe sherry. The color is pretty beige or very light ochre, not red
> at all.
>
> It is translucent and they served it in a separate sauce boat with a
> little ladle. It's more than lukewarm when they serve it but not hot
> enough to wilt spinach.
>
> I googled a ton of recipes but they have all sorts of weird things in
> them - milk, cream, catsup, cloves, cornstarch . . . I don't think
> there's cornstarch in it because when it gets to the table it has
> pretty much separated.
>
> Thanks for any help,
> Lynn in Fargo
>


To make or buy? It looks like you have a good idea on a starter to try to
recreate it.

On Apr 30, 9:25*pm, "Cheryl" <jlhsha...@NOSPAMhotmail.com> wrote:
> "Lynn from Fargo" <lynng...@i29.net> wrote in messagenews:[email protected]...
>
>
>
> > I'm looking for a specific dressing. I have only eaten it at the
> > Radisson Hotel in Fargo.
>
> > It has crumbles of bacon, strings of cooked but not caramelized
> > (Vidalia?) onion *and *what tastes like Grey Poupon dijon mustard.
>
> > Important: *It is made with the drippings from the bacon (evil evil)
> > and absolutely NOT in the least sweet.
>
> > I don't know what kind of vinegar but I suspect cider or white wine or
> > maybe sherry. The color is pretty beige or very light ochre, not red
> > at all.
>
> > It is translucent and they served it in a separate sauce boat with a
> > little ladle. *It's more than lukewarm when they serve it but not hot
> > enough to wilt spinach.
>
> > I googled a ton of *recipes but they have all sorts of weird things in
> > them - milk, cream, catsup, cloves, * cornstarch . . . *I don't think
> > there's cornstarch in it because when it gets to the table it has
> > pretty much separated.
>
> > Thanks for any help,
> > Lynn in Fargo
>
> To make or buy? *It looks like you have a good idea on a starter to tryto
> recreate it.

Yup! And I'm going to try Victor's cabbage and bacon salad too - I
love cabbage!
Lynn in Fargo

On Apr 30, 5:28*pm, azaze...@koroviev.de (Victor Sack) wrote:
> Lynn from Fargo <lynng...@i29.net> wrote:
>
> > It has crumbles of bacon, strings of cooked but not caramelized
> > (Vidalia?) onion *and *what tastes like Grey Poupon dijon mustard.
>
> It might be a variation of the venerable French frisée aux lardons
> (curly endive with bacon cubes or strips and usually croutons). *Here is
> a recipe for another variation, made with cabbage, but it can surely be
> made the same way with spinach. *It is from _The Food Lover's Guide to
> Paris_ by Patricia Wells. *She got the recipe from the _Ambassade
> d'Auvergne_ restaurant.
> Frisée aux lardons is often served topped with a poached egg - consider
> adding it, along with croutons, to this cabbage or spinach version, too.
>
> Victor
>
> * * * * * * * * Emincé de Choux Verts aux Lardons Chauds
> * * * * * * * * * * *Hot Cabbage and Bacon Salad
>
> 1/2 medium cabbage
> Salt and freshly ground pepper to taste
> 6 ounces (185 g) slab bacon or side pork, rind removed, cut into
> * * * * bite-size cubes
> 1/2 cup (125 ml) best-quality red wine vinegar
>
> 1. *Cut the cabbage by hand into thin (1/8-inch; 4-mm) slivers. *Do not
> use a food processor or the cabbage is likely to be too fine and will
> release too much liquid. *Place in a large salad bowl and sprinkle
> lightly with salt and pepper.
>
> 2. *In a large skillet, cook the bacon over medium-high heat, stirring
> frequently. *Cook until very crisp. *Leaving the bacon and the rendered
> fat in the pan, deglaze it with the red wine vinegar, stirring
> constantly. *There will be a lot of smoke, but don't be concerned.
>
> 3. *Add the cabbage, stir, then reduce the heat to low. *Cover the pan
> to allow the cabbage to sweat a bit, and to allow the flavors to blend.
> Let sit for about 5 minutes, stir, then taste for seasoning. *The
> cabbage should be just slightly wilted, but still crisp. *Serve
> immediately.
>
> Yield: *4 to 6 servings

I will make this with the cabbage - I really love Bavarian sweet
caraway sauerkraut!
Thank you, Victor!
Lynn in Fargo

On Fri, 1 May 2009 00:28:54 +0200, Victor Sack wrote:

> Lynn from Fargo <[email protected]> wrote:
>
>> It has crumbles of bacon, strings of cooked but not caramelized
>> (Vidalia?) onion and what tastes like Grey Poupon dijon mustard.
>
> It might be a variation of the venerable French frisée aux lardons
> (curly endive with bacon cubes or strips and usually croutons). Here is
> a recipe for another variation, made with cabbage, but it can surely be
> made the same way with spinach. It is from _The Food Lover's Guide to
> Paris_ by Patricia Wells. She got the recipe from the _Ambassade
> d'Auvergne_ restaurant.
> Frisée aux lardons is often served topped with a poached egg - consider
> adding it, along with croutons, to this cabbage or spinach version, too.
>
> Victor
>
> Emincé de Choux Verts aux Lardons Chauds
> Hot Cabbage and Bacon Salad
>
<recipe saved>

sounds really good, victor.

your pal,
blake

On Apr 30, 5:34*pm, Lynn from Fargo <lynng...@i29.net> wrote:
> I'm looking for a specific dressing. I have only eaten it at the
> Radisson Hotel in Fargo.
>
> It has crumbles of bacon, strings of cooked but not caramelized
> (Vidalia?) onion *and *what tastes like Grey Poupon dijon mustard.



Is it the same as the dressing for "wilted lettuce" that is popular?
I dunno, just asking, thinking you could search for that....

N.

Lynn from Fargo wrote:
> I'm looking for a specific dressing. I have only eaten it at the
> Radisson Hotel in Fargo.
>
> It has crumbles of bacon, strings of cooked but not caramelized
> (Vidalia?) onion and what tastes like Grey Poupon dijon mustard.
>
> Important: It is made with the drippings from the bacon (evil evil)
> and absolutely NOT in the least sweet.
>
> I don't know what kind of vinegar but I suspect cider or white wine or
> maybe sherry. The color is pretty beige or very light ochre, not red
> at all.

If you read your description, that is how I make mine. I cook the
bacon, remove it from the pan so it can cool. I add the onions to the
bacon fat, cook them until they are limp, add the cider vinegar, just a
touch of Dijon mustard, a pinch of sugar and a sprinkle of salt. I
crumble the bacon and add that to the dressing.


Becca

Christine Dabney wrote:
> On Thu, 30 Apr 2009 17:21:49 -0600, Arri London <[email protected]>
> wrote:
>
>
>
>> Not an exact recipe but what we do is this: Fry streaky bacon until
>> crisp, let cool and crumble. In the (evil, evil) bacon fat, fry thinly
>> sliced (as in your dressing) or chopped (our version) onion, sweet or
>> otherwise. Mix in a little vinegar to taste. That's all we do. Obviously
>> you can add some mustard to the mix, also to taste. It's heated up,
>> bacon added back and poured immediately over the spinach.
>>
>> Sound reasonable?
>>
>
> You obviously speak as a non Southerner... They would never speak of
> bacon fat as evil...LOL.
>
> Christine
>

1) bacon fat
2) salt
3) caffeine


Becca

On Fri, 01 May 2009 10:56:20 -0500, Becca wrote:

> Christine Dabney wrote:
>> On Thu, 30 Apr 2009 17:21:49 -0600, Arri London <[email protected]>
>> wrote:
>>
>>
>>
>>> Not an exact recipe but what we do is this: Fry streaky bacon until
>>> crisp, let cool and crumble. In the (evil, evil) bacon fat, fry thinly
>>> sliced (as in your dressing) or chopped (our version) onion, sweet or
>>> otherwise. Mix in a little vinegar to taste. That's all we do. Obviously
>>> you can add some mustard to the mix, also to taste. It's heated up,
>>> bacon added back and poured immediately over the spinach.
>>>
>>> Sound reasonable?
>>>
>>
>> You obviously speak as a non Southerner... They would never speak of
>> bacon fat as evil...LOL.
>>
>> Christine
>>
>
> 1) bacon fat
> 2) salt
> 3) caffeine
>
> Becca

finally, a smoothie i could really get behind!

your pal,
blake