2783. APPLEWOOD-SMOKED BACON BEIGNETS with BLACK WASABI and AGAVE NECTAR

Beignets 
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 | HoustonTexasFood.com, April 23, 2010

2278. HIROSHIMA-STYLE OKONOMIYAKI

okonomiyaki mix flour
2-3 cups shredded cabbage
1/2 cup tenkasu
3-5 slices bacon
1 cup bean sprouts
1 egg
1 cup green onion
okonomi sauce
ketchup
salt and pepper
lard or vegetable oil
1 package ramen noodles
water
aonori/green laver

Spread oil on the hot plate or pan medium heat. Spread the okonomiyaki flour mix in about 8″ circle like making crepe. Put 2-3 cups of shredded cabbage on top. Add tenkasu on top of cabbage. Add chopped green onion on the top of tenkasu. Add bean sprouts on top of green onion. Spread the thin cut bacon on top of bean sprouts. Add salt and pepper on vegetables. Pour around about 1/2 cup of okonomiyaki flour mix on top of bacon. It will help to put all together. Turn up the eat to strongest. Use two biggest spatula you have and stick them in the bottom from the both side and carefully but quickly flip them. It won’t be perfect and all the vegetable will spread a little. It’s OK. Just stick them under the okonomiyaki spread. Make a little house of vegetable on the bottom and okonomiyaki spread on the top as roof. Let them steam to cook though. Once the bacon is cooked, you can turn down the heat to low to keep steam the vegetable. Do not push down. It takes about 2-3 min. With separate pan or other side of hot plate, cook steamed ramen noodle with a bit of okonomi sauce or salt and pepper. Cook well and get burn a bit to get some crispiness. Put the whole okonomiyaki on top of noodle. Use the two spatula from both side again carefully. With separate pan or other side of hot plate, break one egg. Quickly mix up a little (not too much- you can still see white and yellow. not all yellow) and make them to circle shape. Before egg cook though while the top is still raw, put on top of egg. In a minute, when the egg is cooked, it’s done. Flip them so the okonomiyaki spread is on top and put that on the plate. If you are using frying pan, you can put the plate on top and flip the whole thing. Now, spread okonomi Sauce and aonori (green laver). You can add mayonnaise if you like.


bacon recipe courtesy of: The Japanese Food