Tag Archives: great bacon dishes

Bacon Heart Attack Dinner (3) – Hobbs’ Bacon-wrapped Halibut Filet

Hobbs’ Smoked Bacon-Wrapped Halibut

Bacon Heart Attack Dinner, Course 3: Hobbs’ bacon-wrapped halibut filet, braised fennel, edible wildflower, marjoram butter sauce

Course three of the Bacon Heart Attack Dinner had a flurry of flavors, but the richness suggested by bacon and marjoram butter sauce were little mouthfuls of subtleties. (Especially compared to the later, richer, and more piquant dishes that followed.) The small halibut was wrapped in Hobbs’ Applewood Smoked Bacon. Braised fennel and a tiny edible flower bisect the plate; the marjoram-butter sauce convenes the flavor-clashes together in a truly sumptuous manner.

The pairing for this dish was house-made rice wine from the Dissident Chef and crew (no bottle shown).

Hobbs' Bacon-Wrapped Halibut Filet, Braised Fennel
Hobbs' Bacon-Wrapped Halibut Filet, Braised Fennel

Bacon Heart Attack Dinner (2) – Bacon & Sous Vide Egg

Bacon, Sous Vide Egg, Foie-Bacon Vinaigrette

Dissident Chef Plating a special Bacon & Egg Dish
Dissident Chef Plating a special Bacon & Egg Dish

Bacon Heart Attack Dinner, Course 2:

Fatted Calf Bacon Cup with Egg Sous Vide, Frisee, and Fois-Bacon Vinaigrette

The sous vide egg, cooked for 47 minutes at 47 C (116.6 F), has a marvelous soft and creamy texture, unlike any egg I’ve ever tasted. For texture and taste, the egg comes nearest to a custard, and the addition of a little fois gras-bacon vinaigrette over frisee transformed a simple breakfast staple into a little wonder. The egg sits inside a wrap of Fatted Calf bacon with a wicked crunch. The rough crunch vs. the silky custard, plus the greens and unique vinaigrette made this a crowd favorite.

Sous Vide Egg, Fatted Calf Bacon, Foie-Bacon Vinaigrette
Sous Vide Egg, Fatted Calf Bacon, Foie-Bacon Vinaigrette

Below is a shot of this dish prior to plating, which looks like a den of snakes. The bacon coils tightly, wound like an asp protecting its nest.

Bacon Heart Attack, course 2: Snakes of Bacon
Bacon Heart Attack, course 2: Snakes of Bacon

Course 2 Pairing: Kung Fu Girl, Reisling

Light, softly crisp, and easygoing, I didn’t feel much of the Kung Fu Girl’s punch. Punching came later. Nicely balanced wine paired with our breakfast-at-dinnertime special of bacon & sous vide egg. The Kung Fu Girl wine comes from Columbia Valley, Washington.

Kung Fu Girl Sauvignon Blanc
Kung Fu Girl Reisling, Columbia Valley, WA

Bacon Heart Attack Dinner (1) – Wild Boar Bacon

Chicken-Fried Wild Boar Bacon

For course 1 of Subculture Dining’s “Bacon Heart Attack Dinner,” the Dissident Chef served little chicken-fried wild boar bacon balls, paired with escarole,   The wild boar bacon’s chewiness and rough smokiness tastes not unlike a softer, more palatable form of jerky. The quick chicken fried style added a bit of texture to the fatty boar, which visually counterplayed the brilliant green salad of escarole and wild sugar snap peas. The slight bitterness of the escarole and the bright, mildly sweet peas were a great contrast against the fatty, smoky wild boar bacon ball. A great opening dish.

Chicken Fried Wild Boar - Bacon Heart Attack Dinner
Chicken Fried Wild Boar - Bacon Heart Attack Dinner

Bacon Heart Attack Dinner Pairing, Course 1: Chateau Calabre´ Bergerac Rose´

The Bergerac Rose is a combination of merlot, cabernet franc, and cabernet sauvignon. Soft fruit tones here, a nice opening taste that brightens up the dark smokiness of the wild boar. In the glass, it’s a bright, zippy pink. And against the bright plated greens, it’s a pairing made in Laura Ashley / Ralph Lauren / prep school heaven. A visual feast, and great sipping with the escarole, wild snap peas and boar bacon ball.

 

Course 1 Pairing: Chateau Calabre - Bergerac Rose
Course 1 Pairing: Chateau Calabre - Bergerac Rose

Pig Candy

Pig Candy – Lou on Vine, Hollywood

Pig Candy, Lou on Vine, Hollywood CA
Pig Candy, Lou on Vine, Hollywood CA

Lou on Vine provided my first experience with pig candy. And I can’t wait for another one. This is a fantastically simple and terrific appetizer, especially because Lou smokes and cures all his meats.  A small pile of God’s (favorite, most sinful) meat laced with brown sugar and cayenne, then chilled and served like hammered down Lincoln Logs by a drunken father…yeah, that’s the spirit. This stuff is awesome.

The bacon’s texture, hardened by chilling, is very similar to brittle. So pig candy becomes just that, an opportunity to casually snap off bits and idly crunch away. It’s fun, delicious, and yet another incarnation for bacon. This will likely catch on as the catchiest pork appetizer in the U.S….just you wait and see.

The Grade: Awesome/Exceptional (my highest grade)

The Damage: $5

The Skinny: Lou on Vine,724 Vine Street, Los Angeles, CA 90038
Phone: (323) 962-6369
Website: http://www.louonvine.com/

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