Thursday, March 22, 2012


Bacon and Orange Zest Crust
1 cup chocolate wafers crumbs
¼ cup walnuts
4 strips (1/3 cup) bacon, diced
2 teaspoons orange zest (about 1 orange)
1 tablespoon grated dark chocolate
2 tablespoons brown sugar
1/3 cup salted melted butter
Pinch salt
Pinch red pepper flakes

Heat a skillet over medium-high heat. When it is hot, add the bacon and 1 tablespoon of the brown sugar. Keep the bacon moving around until it is cooked and crispy. Remove the bacon from the pan and drain on a paper towel. Then, in the same pan, brown the walnuts (about 5 minutes of stirring continually). In a food processor, add walnuts, cookies, and bacon. Process until all are in very fine crumbs. Place the walnuts, cookie and bacon crumbs in a large mixing bowl. Add orange zest, grated chocolate, the other tablespoon of brown sugar, butter, salt, and pepper flakes. Stir until it forms a loose mixture. Scoop mixture into a 9-in pie pan and mold into a pie crust. With a fork, make pricks in the crust to allow air to escape. Place in a 350°F oven and cook for 10 minutes. Set aside and let cool.

Chocolate and Chili Oil Filling
1 cup heavy cream
1/2 cup milk
10 ounces semisweet chocolate, chopped
2 tablespoons brown sugar
1/4 teaspoon salt
2 large eggs, at room temperature
1 teaspoon chili oil
Pinch of Himalayan pink salt

In a pot over medium-low heat, bring milk and cream to a gentle simmer. Then, remove from burner and stir in the chocolate, chili oil, and salt. When the chocolate is melted, add a little bit of the mixture to a bowl in which you have beaten the eggs. Keep whisking to keep the eggs from cooking. Now that the temperature of the eggs is warm, add the egg mixture into the pan with the milk and chocolate. Keep whisking until the mixture is completely incorporated. Add filling to the chocolate and bacon crumb shell. Place in a 325°F oven and cook for 15-20 minutes, until chocolate is set. When the pie is finished cooking, remove from oven and let cool. Once cool, add some Himalayan pink salt on the top.

bacon recipe courtesy of: Down Home Foodie, February 15, 2012

No comments: