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Chef Duskie Estes of Bovolo  Healdsburg, CA
Chef Duskie Estes
Chefs John Stewart of Bovolo  Healdsburg, CA
Chefs John Stewart
Bovolo
106 Matheson Street
Healdsburg, CA 95448
(707) 431 2962
www.bovolorestaurant.com
Black Pig Bacon Fried Green Tomato BLT with Tabasco Aioli
+ Click dish photo to enlarge

Black Pig Bacon Fried Green Tomato BLT with Tabasco Aioli
Chefs John Stewart and Duskie Estes at Bovolo – Healdsburg, CA
Adapted by StarChefs.com
December 2009
Yield: 1 serving


INGREDIENTS

Bacon (makes about 12 servings):
½ cup kosher salt
½ cup sugar
2 tablespoons Insta Cure No. 1
1 pork belly, skin removed
Apple wood chips

Tabasco Aioli (makes about 1 pint):
1 egg
1 egg yolk
1/3 cup freshly squeezed lemon juice
2 cloves garlic, peeled
1½ cups olive oil
1 teaspoon Tabasco
Kosher salt
Freshly ground black pepper

Fried Green Tomato:
1/3 cup buttermilk
¼ teaspoon paprika
Pinch cayenne pepper
¼ cup all-purpose flour
¼ cup cornmeal
1 green tomato, sliced 1/3-inch thick
2 tablespoons olive oil
Salt

To Assemble and Serve:
2 slices rustic bread, sliced ¾ inch thick
1 Romaine lettuce leaf, cleaned

 METHOD

For the Bacon:
Wearing plastic gloves, combine the salt, sugar, and Insta Cure  in a small bowl. Rub the seasoning evenly all over the belly and refrigerate for 10 days, meat side up.

Gently rinse the bacon to remove the surface salt, but be careful not to soak the meat. In the interim, preheat the smoker to 150°F and load in the apple wood chips. Dry the belly before transferring it into the smoker. Cook until the belly’s internal temperature reaches 138°F, roughly 6 to 8 hours. Refrigerate overnight, slice, and cook until crispy in a pan with olive oil.

For the Tabasco Aioli: 
In a food processor, combine the egg, egg yolk, lemon juice, and garlic. Continue blending, slowly incorporating the olive oil and emulsify. Season with the Tabasco, salt, and pepper.

For the Fried Green Tomato:
Combine the buttermilk, paprika and cayenne in one loaf pan, and also combine the flour and cornmeal together in a second loaf pan. Use one hand to lay the green tomato slices in the buttermilk, and then use a dry hand to transfer the tomato slices into the cornmeal mixture, coating evenly. Heat the olive oil in a sauté pan over medium-high heat. Cook the tomatoes for 3 minutes or until golden brown on both sides. Drain on paper towels and season with salt.

To Assemble and Serve:
Toast the bread. Spread the Tabasco aioli on the upper and lower slices of toast. On the bottom piece, stack 3 bacon slices, fried green tomatoes, lettuce, and top with other slice of bread.

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hotlinks_general_narrow
  • Napa and Sonoma Letter from the Editor
  • Scott Boswell: Rising Stars New Orleans 2003
  • John Stewart and Duskie Estes: Rising Stars Napa and Sonoma 2009
  • Street Food in Restaurants


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