UT Culinary BLT Bites

Fall Week: Apple Benton B.L.T Bites

Apple Benton B-L-T Bites
Presented by 
Chef Greg Eisele C.E.C. and 2016 Culinary Program Student
 
 
Makes 4 each
Apple Granny Smith fresh Cut in wedges-2 each 
Golden Raisins chopped fine- 2T
White Balsamic Vinegar- 1 cup
Sugar in the Raw- 4oz
Crushed Red Pepper-1 Teaspoon
Rosemary Fresh chopped-1 teaspoon
Honey- 2oz
 
Leeks thin julienne strips- 2oz
Benton Bacon cut in-4 each
Vegetable oil –Cold 40F -1 QT
Roma tomato concasse- 12oz
Water-6oz
Agur Agur- 2 table spoons
Yellow tomato concasse-12oz
Water-6oz
Agur Agur- 2 table spoons
Micro Greens- 8OZV
 
Method
Combine apples, thru rosemary and simmer for 5 minutes. Cool. Place 4 each leek juliennes on bacon strips top with 3 each apple sticks, wrap and secure with tooth pick. Simmer yellow tomato concasse's with water and red tomato concasse's with water, keep separate, add Agur Agur to both hot tomato mixtures and simmer for 5 minutes. Strain mixtures using a fine chinoise strainer. Drizzle tomato mixtures making large droplets into cold vegetable oil. Keep cold and reserve. Bake bacon wraps for 15 minutes at 350F until crispy and golden brown.
Serve Bacon bites with Tomato Caviar and Micro greens. Optional additions could include vine ripened tomatoes, vinaigrette or fresh berries.


JOIN THE CONVERSATION

To find out more about Facebook commenting please read the
Conversation Guidelines and FAQs

Leave a Comment