Recipes
Braised Bacon, Pea Shoot and Watercress Salad
Ingredients & Directions:
Servings: 6
6 4 oz. pieces molasses, and soy braised bacon, warm
3 ounce Pea shoot, washed and spun dry
1.5 ounces of watercress
6 ounces of buttermilk herb dressing
3 devilled yard eggs
6 pieces slow roasted tomato
Toss together the pea shoots, watercress and the dressing. Place the braised bacon on one end of the bowl, top with greens. With a squeeze bottle, squeeze a zig zag on the other side of the plate. Place egg and tomato on that side of the plate.
MOLASSES AND SOY BRAISED BACON
1 pound slab of bacon, cut into 4 oz. pieces
1.5 ounces of ginger root, peeled and chopped
3 garlic cloves, chopped
_ of a teaspoon of ground black pepper
_ of a jar of molasses
_ a cup of soy sauce
_ star anise
_ a teaspoon of siracha chili sauce
Score the fat presentation side of the bacon pieces. Brown the tops in a hot skillet. Remove from the pan and pour out most of the fat. Sauté garlic and ginger in the same pan. Add the rest of the ingredients, bring to a boil and then put the bacon back into the pan. Braise the bacon In a 225-250 degrees oven for 1.5 hours. This dish is easily burned so keep the oven very low and checked often. It’s okay to turn over the bacon during the cooking process. The bacon should be tender.
BUTTERMILK HERB SALAD DRESSING
Servings: 4
1/8 an ounce of chives
_ an ounce of basil
1/8 of a bunch of flat leaf parsley
1/8 of a clove of garlic
_ a teaspoon of dry mustard
1/16 of a cup of white balsamic vinegar
1 _ a teaspoon of honey
_ a cup of mayonnaise
_ a cup of buttermilk
_ of a teaspoon of salt
In a blender, combine herbs, garlic, mustard, vinegar, and honey. Puree. Mix together mayo, buttermilk, and salt. Add herb mixture, stir to fully combine.
Yield: _ of a cup
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