Chef Walter's Bacon Recipes
For more on Dietz & Watson and Chef Walter Staib, visit: www.dietzandwatson.com or www.staib.com
Chocolate Dipped Bacon
A Recipe by Chef Walter Staib
12 Large pieces Dietz & Watson© bacon, cooked
½ pound dark chocolate (Baker's unsweetened), chopped
1 teaspoon ground Cayenne pepper, optional
1. Fill the bottom pan of a double boiler with water to ½ inch below the upper pan and place over low heat. (The water in the bottom of the double boiler should not come to a boil.) Place the chocolate in the upper pan, and stir constantly until the chocolate is melted. If desired, add the cayenne pepper.
2. Dip the bacon in the melted chocolate.
3. Place the bacon on a wax or parchment paper allowing the chocolate to harden.
Bacon Wrapped Chestnut Fritters
This recipe uses bacon in more than one way – it's chopped and hidden in the stuffing and then the fritters are wrapped in bacon. Surprise friends at your next party with this savory double bacon surprise.
A Recipe by Chef Walter Staib
Advance preparation required.
Serves 8
11/2 pound roasted and shelled chestnuts (available in vacuum sealed bag)
1/4 pound (1 stick) unsalted butter
4 shallots, chopped
2 pounds lean raw bacon, finely chopped
1 bunch fresh parsley, chopped (about 6 tablespoons)
1 teaspoon five-spice powder
Pinch of ground coriander
Salt and freshly ground black pepper
16 slices Dietz & Watson © raw bacon
3 tablespoons vegetable oil
Heat 11/2 tablespoons of the butter in a small skillet over medium heat, add the shallots and cook for 2 minutes, until golden brown.
In a large mixing bowl, combine the cooked shallots, the chopped bacon, parsley, five-spice powder, coriander, and salt and pepper to taste. Add the chopped chestnuts.
Process until fine in a food processor. Divide the mixture into 16 equal portions.
Place the bacon slices on a work surface. Place one portion of the shallot mixture in the center of each bacon slice and fold each end over the middle. Flatten each fritter with the palm of your hand, then place them on a baking sheet. Cover with plastic wrap and refrigerate for 10 to 20 minutes.
Preheat the oven to 375°F.
Heat the remaining 61/2 tablespoons of butter and the oil in a large sauté pan over medium heat. Place the fritters 1/4 inch apart in the skillet and cook for 2 minutes on each side, until golden and crisp.
Transfer the fritters to a baking sheet. Bake for 5 to 10 minutes.
