Crispy Bacon Steak
Created by student chef Beatriz Balderas for the Jeunes Chefs Rôtisseur competition.
When Bacon Is the Star of the Plate
Jones Dairy Farm Cherrywood Smoked Bacon Half Slab scored, lacquered with a brown sugar, orange, and soy glaze, and slow-roasted until the fat is deeply caramelized and crispy. Created by student chef Beatriz Balderas for the Jeunes Chefs Rôtisseur competition, this is a showstopping menu concept that treats bacon as the main event.
Ingredients
- 1 Jones Dairy Farm Cherrywood Bacon Half Slab, scored
- 1/4 cup brown sugar
- 2 Tbsp. soy sauce
- 2 shallots, cleaned and halved
- 1 orange
- 1/4 cup water
Directions
Preheat the oven to 350°F
In a small saucepan, heat the water, the juice from the orange, soy sauce and sugar until all the sugar is dissolved.
Score the fat side of the bacon slab in diamond/crosshatch pattern. This will help render most of the fat at create a crispy texture.
Clean and half the shallots. Peel the garlic. Place both in a roasting pan and place the bacon slab on top.
Glaze the bacon with the mixture from step 2. Put in the oven and glaze every 5-10 minutes for about 40 minutes, or until the fat is crispy.
To serve, cut into equal parts, no more than 4 oz. Reserve the shallots and garlic for jam. (Click here for the full recipe including the jam)
This recipe features
Raw Half Slab Cherrywood Smoked Bacon
This recipe features
Raw Half Slab Cherrywood Smoked Bacon
