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Salad Evolution Bacon Transformation

My sous made a beautiful apple and asparagus salad the other day.  It was garnished with local 3 year aged cheddar and candied walnuts with a wonderful curried honey vinaigrette....I thought it needed something...

So we added Grilled Scallop with Duck Bacon brochette and garlic aoli...

Mmmm, Duck Bacon....

Josh the sous approved and proceeded to make 20 of these salads for the university president and his guests...


( 3 comments — Leave a comment )
Nov. 9th, 2012 09:06 am (UTC)
I love it when you post food pictures.
Nov. 9th, 2012 10:05 am (UTC)
You're welcome, P...
I think a lot about food. Especially in the fall which is my favorite seasonal cuisine. That and its my job. Which is great, because I get to eat. A lot. Probably too much. Yeah I could post about food constantly. I love food.
(Deleted comment)
Nov. 9th, 2012 12:28 pm (UTC)
Re: Fabulous food
We do an appetizer that is a dried date stuffed with a pecan and wrapped with thick apple smoked bacon.

The duck bacon was par-cooked and cooled first then wrapped around the scallop. Scallops need only be cooked for a short time at high heat - I like them to be slightly gelatinous but warm in the middle. Since this was a salad application the brochette was heated very quickly in a 500 degree oven and placed on the plate at the point of service.

The duck bacon is made like pork bacon...fatty thigh and belly meat from older, tougher ducks is placed together in netting and cold smoked, meaning that smoke is introduced to the product without heat via indirectly burning the smoking medium. The smoking process is far shorter than it would be for pork belly and you have to use milder smoking mediums like pecan wood or cherry. Mesquite or hickory is far too strong and would kill the duck flavor.
( 3 comments — Leave a comment )