
Braised Bacon, Quail Egg, Red Pepper Grits, Toasted Cashew Powder
This is a dish that was served at a Chef’s Table last week and was very well received. It is based on a dish that I enjoyed at 5&10 in Athens, Georgia a couple weeks ago. The bacon was prepared by braising a slab of apple wood smoked bacon in chicken stock for six hours at 250 degrees. After the bacon chilled, it was portioned … Continue reading Braised Bacon, Quail Egg, Red Pepper Grits, Toasted Cashew Powder