Spicy Cabbage and Bacon Cake Salé

I am really enjoying this pirate business. Gleaning the best of the best or the most unusual is oh so rewarding. I won’t slap a recipe on this site just for the sake of taking up space.

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Makes 1 loaf Ingredients:

1 medium poblano pepper 6 ounces|170 grams shredded parmesan, gruyere, or cheddar (or a combination) 1 cup red cabbage, thinly sliced (about 3 ounces|90 grams) 2 strips cooked bacon, roughly chopped 1 pickled jalapeño, minced 1 scallion, thinly sliced 1 ½ cups|250 grams all-purpose flour 2 teaspoons|8 grams baking powder 1 teaspoon chili powder ½ teaspoon freshly ground black pepper ½ teaspoon kosher salt 4 large eggs, at room temperature ½ cup|125 ml whole milk 2 tablespoons bacon fat 2 tablespoons bomba (or another hot pepper paste) 2 tablespoons olive oil

Directions

1. Heat the oven to 350°F. Line a 9-inch-by-5-inch-by-3-inch loaf pan with parchment overlapping on the sides and secure with cooking spray.

2. Heat a gas flame over high. Place the poblano directly on the flame and cook, rotating with tongs, until the skin has charred all over, about 5 minutes. (Alternatively, broil the poblano on high in the oven, turning as needed, until charred, about 15 minutes) Place the poblano in a plastic bag to steam for 10 minutes, then peel, discarding the skin. Remove the stem and seeds and roughly chop the pepper. Transfer to a bowl with the cheeses, red cabbage, pickled jalapeños, bacon, and scallion.

3. In a large bowl, whisk together the flour, baking powder, chili powder, pepper, and salt. Make a well in the center of the dry ingredients and whisk in the eggs, followed by the milk, bacon fat, bomba, and oil until a smooth batter forms. Fold in the vegetables and cheeses and pour the batter into the prepared loaf pan. Tap gently on a work surface so the batter settles, then bake until cooked through and golden on top, about 1 hour. Cool slightly before serving.

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Carted off from:

Google Spicy Cabbage and Bacon Cake Sale’ Vice