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Lois’ 12th Street Calabacitas

February 27, 2010
Elks Dining
Ashland Oregon
Dave Siemer
I count myself lucky to have been one of the multitudes of itinerant chefs cooking at the Ashland Elks when I lived in Oregon. My personal BPOE claims to fame was introducing them to Lois’ 12th Street Calabacitas.

This version of Calabacitas is sort of like a guilty pleasure. Bacon and beef fat? It tastes like a Southern version of braised kale or mustard greens, only better since it’s made with green chili.

3 strips of bacon, cut into pieces
1 pkg frozen corn
1 small onion, chopped
1 Tbl finely minced beef fat
2 # fresh cut Zucchini-Italian squash
1/2 c. diced fresh or frozen thawed green chili

Fry bacon until soft (not crisp). Add onion, corn and chile and cook for 15 minutes. Add squash and beef fat. Cover and simmer until squash is done, approximately 20 minutes.

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