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GOLDEN VALLEY, Minn - Chef Jason Smith from Pittsburg Blue stopped by KARE 11 Today to serve up this delicious recipe where bacon is the star.

Pittsburgh Blue Bourbon Maple Gazed Bacon

Yield 20 portions

2 pounds hickory smoked slab bacon
2 pounds unsalted butter
1 1/3 cups masa harina
4 cups water
6 cups corn kernels
1 cup cornmeal
1/4 cup sugar
4 tbs, 1 tsp kosher salt
2 teaspoons baking powder
3 cups shredded Tillamook cheddar
2 each eggs
1 1/2 cups heavy cream
1 1/2 cups buttermilk
4 quarts Fresh steamed sweet corn kernels
2 quarts maple syrup
1/2 ounce bourbon
8 jalapenos
2 cups simple syrup
1 pinch scallion , chiffonade

Procedure:
For Bacon

-Cut bacon into rectangles about 12" long by 10" wide.

-Place a roasting rack on a full sized sheet tray. Place slab bacon on racks about 2" apart.

-Roast in the oven at 350 degrees for 1 1/2 hours.

-Portion slab bacon into 6oz rectangle portions. Some will be thicker or thinner than others due to where they are cut from the belly.

-Place bacon in a saute pan, skin side down and place in a 450 degree oven for about 7 or 8 minutes..

-Remove bacon from oven and deglaze with maple syrup and bourbon. Move bacon around in the glaze so it is well covered.

-Smear sweet corn puree in the center of the plate next to spoonbread.

-Prop bacon up on spoonbread and angle towards the puree.

-Take remaining maple glaze and drizzle next to corn puree.

-Garnish with candied jalapenos on one end and scallions on the other end.

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