Maple Braised Bacon

Chef Shane Graybeal from ROCKSALT shares this delicious recipe

www.rocksaltrestaurants.com/clt

Maple Braised Bacon

Serves 2

8 oz   Slab Bacon, cut in 2 4 oz portions.

2 c     Pure Maple Syrup

2 c     Water

2 c     Heirloom Grits (go to the farmers market)

2 qts buttermilk

          Hot sauce

1 c     4 year old cheddar cheese

1 ea  head of endive

2 ea  pickled peppers or fresh

2 ea  eggs

1 t     oil and vinegar

Bacon-

Combine, braise in a 300* oven for 4 hours.

Grits-

Smoke 2 cups of grits over a fire or use a Smoking Gun for 30 minutes.

Soak grits in 2 quarts of buttermilk overnight.  Then the next day, drain out and fill pan with half gallon of water and 4 oz butter.  Cook until soft, finish with grated extra sharp (at least 4 years old) cheddar cheese and hot sauce to taste.

Salad-

Slice the chickory or endive thin, season with salt.  Add the peppers and dress with oil and vinegar of your choice (I use Texas Olive oil and honey vinegar).

Egg-

Heat your pan over medium low heat, add butter, add egg and cook while basting.

To serve-

Remove the bacon from the syrup (reserve) and sear in a hot pan  until dark brown all over.  Drizzle a little syrup in the pan once hot.  Heat the grits, spoon in to a heated bowl, top with the bacon, the egg and add the salad to the top.

Serve immediately, reserve the maple syrup and make yourself a Whisky based cocktail and eat like a KING!

© 2017 WCNC.COM


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