Friday, December 21, 2012


2 quarts canola oil
¼ lb butter, medium diced
1/2 cup water
1/2 cup milk
1 cup all-purpose flour
4 eggs
¼ lb bacon, chopped, cooked crispy
1 tablespoon aonori (dried powder Japanese seaweed)
2 tablespoons chives

Black Wasabi
1 cup Dijon mustard
4 tablespoons fresh lemon juice
2 tablespoons wasabi paste
4 tablespoons olive oil

2 packages squid ink
Pinch of salt
Pinch of pepper, black ground
Agave nectar (to drizzle on the beignets, to taste) 

Black Wasabi: Thoroughly mix all the ingredients for the black wasabi and place in refrigerator to chill. 

Beignets: Place the canola oil in a stockpot and preheat to 350 degrees F. In a medium sized pot bring the butter, water and milk to a simmer. Sauté bacon until crispy. Place on paper towels to drain. Add the flour to the milk mixture and mix thoroughly by hand for 5 minutes or until the dough falls from the sides of the pot. Remove and place dough in a mixer immediately. Turn the mixer on medium and gradually add one egg at a time. Mix thoroughly. Add the cooked bacon, aonori and chives. Mix thoroughly. Place teaspoon-size scoops of dough immediately into the fryer. Constantly stir the beignets while they are frying to achieve even browning (about 5-7 minutes). Remove fried beignets from the fryer and top them with the black wasabi sauce and agave nectar. Serve immediately. 

bacon recipe courtesy of: Chef Mike Potowski, Benjy's (on Washington), 5922 Washington Avenue, Houston, TX 77007 | Cleverly Stone, Talk 650-CBS Radio Houston & Fox 26 Morning News |, April 23, 2010

1 comment:

Anonymous said...

thanks for sharing..