yields 4 servings
Bacon & Jalapeno Condiment:
5 lbs bacon, chopped
3 onions, chopped
1 head garlic, peeled and chopped
6 jalapenos, seeds removed, chopped
1 cup balsamic vinegar
Corn Purée:
6 ears fresh corn, off the cob
1 lb frozen corn
4 oz butter
1 oz sugar
1 teaspoon turmeric
Milk, to cover
Salt, to taste
Red Wine Jus:
1 bottle red wine
2 cups demi glace
1 bunch fresh thyme
Vidalia Onions:
1 cup flour
1 cup cornstarch
1 egg yolk
1 cup soda water
1 Vidalia onion, sliced into rings
NY Strip Steak:
4 (or 16 oz) New York strip steaks
Salt and pepper, to taste
For the Bacon & Jalapeno Condiment: Render bacon in a pan and add onions, garlic, and jalapenos. Cover with balsamic vinegar and cook slowly until vinegar is reduced and jam consistency.
For the Corn Purée: Place corn, butter, sugar, turmeric, and salt in a pot. Cover with milk and cook slowly until milk has been reduced by half. Purée until smooth.
For the Red Wine Jus: Put red wine in a pan and reduce to au sec. Then add demi glace and thyme. Reduce to sauce consistency.
For the Vidalia Onions: Mix flour, cornstarch, egg yolk, and soda water to make a tempura batter. Dip onions in batter and deep fry at 350-degrees F until golden and crispy.
For the NY Strip Steak: Season steaks and grill to medium rare. Let rest before slicing.
To Serve: Place corn purée on plate. Slice steak and layer on top. Spoon bacon & jalapeno condiment over steak. Top with fried tempura onions. Drizzle red wine jus around the plate.
bacon recipe courtesy of: Kevin Sbraga, Top Chef, Season 7, Episode 12, Elimination Challenge; Bravo TV
Bacon & Jalapeno Condiment:
5 lbs bacon, chopped
3 onions, chopped
1 head garlic, peeled and chopped
6 jalapenos, seeds removed, chopped
1 cup balsamic vinegar
Corn Purée:
6 ears fresh corn, off the cob
1 lb frozen corn
4 oz butter
1 oz sugar
1 teaspoon turmeric
Milk, to cover
Salt, to taste
Red Wine Jus:
1 bottle red wine
2 cups demi glace
1 bunch fresh thyme
Vidalia Onions:
1 cup flour
1 cup cornstarch
1 egg yolk
1 cup soda water
1 Vidalia onion, sliced into rings
NY Strip Steak:
4 (or 16 oz) New York strip steaks
Salt and pepper, to taste
For the Bacon & Jalapeno Condiment: Render bacon in a pan and add onions, garlic, and jalapenos. Cover with balsamic vinegar and cook slowly until vinegar is reduced and jam consistency.
For the Corn Purée: Place corn, butter, sugar, turmeric, and salt in a pot. Cover with milk and cook slowly until milk has been reduced by half. Purée until smooth.
For the Red Wine Jus: Put red wine in a pan and reduce to au sec. Then add demi glace and thyme. Reduce to sauce consistency.
For the Vidalia Onions: Mix flour, cornstarch, egg yolk, and soda water to make a tempura batter. Dip onions in batter and deep fry at 350-degrees F until golden and crispy.
For the NY Strip Steak: Season steaks and grill to medium rare. Let rest before slicing.
To Serve: Place corn purée on plate. Slice steak and layer on top. Spoon bacon & jalapeno condiment over steak. Top with fried tempura onions. Drizzle red wine jus around the plate.
bacon recipe courtesy of: Kevin Sbraga, Top Chef, Season 7, Episode 12, Elimination Challenge; Bravo TV
