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The Rogue Estate's BBQ Bob and Street Eatzz's Chef Tom presented a cooking demo at the first Baconfest Michigan in the Royal Oak Farmer's Market on June 2, 2012. This is one of the dishes they prepared for the crowd. Chef Tom’s Pancetta Pasta Frittata begins with a pile of pancetta in a sauté pan, to which capers, sun-dried tomatoes, wild mushrooms and pre-cooked linguine are combined. Chef Tom’s 313 hot sauce (available in a market or restaurant near you soon) is added to the mix and the ingredients are tossed, then the whole thing is deglazed with (go figure) Bakon Vodka. Well-beaten eggs are added to cement it all together. The frittata is browned on both sides similar to an American omelet and finished with Gorgonzola cheese. Let it set up for a few to cool then cut into wedges and enjoy with a glass or two of your favorite nightcap. Software: 5 slices of pancetta, cut into julienne strips 2 Tbsp of capers 2 Tbsp of sun dried tomatoes, cut into julienne strips 1 cup of morels or wild mushroom blend, roughly chopped 4 large eggs, beaten and a little cream or milk added 1 cup of cooked linguine 1 Tbsp of Street Eatzz 313 Sauce 1 shot of Bakon Vodka A few twists of cracked black pepper Pinch of kosher salt Method:
- In a bowl, crack the eggs and add one half egg shell of cream. Whip the eggs until frothy. Hold off to the side.
- In a non-stick omelet pan, sauté the pancetta, do not drain off the fat.
- Add the mushrooms to the pancetta and lightly sauté.
- Add the sun-dried tomatoes and capers to the mix and bring up to heat.
- Add the 313 sauce, remembering not to breathe in the fumes from the hot sauce! (As it heats up the capsicum is released into the air for a few seconds.)
- Add the linguine and toss to coat well with all of the above.
- Take that shot of Bakon Vodka and deglaze the pan, remember to stand back and watch out for the flame.
- Pour in the egg mixture and season with salt and pepper, using a rubber spatula mix all the ingredients well and spread out evenly.
- Turn the heat down to medium and cook as you would a regular omelet.
- When the frittata is browned on one side flip it over or for those less daring, slide onto a plate the turn it over into the pan.
- Add crumbled Gorgonzola to the browned top and let it finish off cooking.
- When fully cooked place the frittata on a cutting board let it set up and cool down a bit.
- Cut into wedges and enjoy with some crusty ciabatta bread and fruit garnish.
The Rogue Estate's BBQ Bob and Street Eatzz's Chef Tom presented a cooking demo at the first Baconfest Michigan in the Royal Oak Farmer's Market on June 2, 2012. This is one of the dishes they prepared for the crowd. Your new favorite party appetizer: Bacon Pops, a riff on the popular cake pop concept, made with cheeses, plenty of bacon, herbs and nuts, rolled, chilled and conveniently served on a Popsicle stick for easy enjoyment. Ingredients: 10 slices of crisp cooked bacon 4 oz cream cheese 4 oz goat cheese 2 Tbsp chopped fresh basil, divided Trader Joe's Everyday Seasoning 1/4 cup toasted pine nuts Method: In a food processor finely mince the cooled bacon strips, 1 Tbsp of the chopped fresh basil, 1/4 cup of cooled toasted pine nuts and a twist of Everyday Seasoning. Place in a bowl and set aside, clean out your food processor. Next to go into the food processor is the cream cheese, goat cheese, 1 Tbsp of chopped fresh basil and a couple more twists of Everyday Seasoning. Blend well and remove from the processor. Roll cheese mixture into small balls about the size of your thumb nail. You should yield about 15-18. Place the cheese balls on a wax papered tray and pop them into the freezer for about 20 minutes to firm up. Roll each cheese ball into the bacon mixture, pressing lightly if needed to cover well. Take a lollypop or Popsicle stick and stick it into the bacon covered cheese ball. Refrigerate to firm back up before serving. Garnish your serving platter with slices of Granny Smith apples or pears. Word to the wise ... Make them small (nickle-sized), because they are intensely rich! Did you get to see our cooking demo and try this awesome dish at Baconfest Michigan? How'd you like it? Let us know in the comments. - Chef Tom