Compote
of Smoked Bacon, Wild Mushrooms,
Glazed Sweet Potatoes, and Pecans
By
Chef Dean Fearing, The Mansion at Turtle Creek, Dallas,
TX
Made
with:
Smoked Slab Nueske’s Applewood Smoked Bacon
Ingredients:
1/2 cup Reserved Molasses Marinade
1 cup Veal Demi-Glace
1 cup Smoked Slab Applewood Smoked Bacon (1/2-inch-dice
cubes)
1 tbls. Vegetable Oil
2 cups Wild Mushrooms (any type)
2 tbls. Butter (unsalted)
1 cup Sweet Potato Balls
1/2-3/4 cup Pearl Onions (peeled)
1 tbls. Brown Sugar
2 tspn. Cider Vinegar
1/2 cup Glazed Pecans
TT Salt
TT Fresh Lemon Juice
Procedure:
Reduce reserved marinade in a small saucepan over medium-high
heat for 5 minutes or until reduced by half. Add demi-glace
and bring to a boil. Lower heat and simmer for 5 minutes
or until sauce coats the back of a spoon. Remove from
heat and keep warm.
Render
bacon in a small sauté pan over medium-high heat
for 5 to 7 minutes or until golden brown. Drain and
reserve.
Heat
oil in a medium sauté pan over medium-high heat.
When hot, add mushrooms and sauté for 3 minutes
or until cooked. Remove from pan and reserve.
Preheat
oven to 350 degrees.
Melt
butter in an ovenproof medium sauté pan over
medium heat. When hot, add sweet potato balls and pearl
onions. Sauté for 3 minutes. Add brown sugar
and cider vinegar and stir to combine. Sauté
for 2 minutes. Place pan in oven and cook for 7 minutes,
stirring occasionally to glaze evenly.
Remove
from oven. Add bacon, mushrooms, reduced marinade, and
glazed pecans. Stir to combine. Season with salt and
lemon juice.
Serve.Glazed
Pecans
1/2 cup Water
1/2 cup Sugar
2 Dried Red Chilies
1 cup Whole Fresh Pecans
1/4 cup Molasses
Procedure:
Preheat oven to 250 degrees.
Combine
water, sugar and chilies in a small saucepan over high
heat. Bring to a boil. Add pecans and return to a boil.
Lower heat and simmer for 10 minutes. Drain and place
pecans on a baking sheet. Place in preheated oven and
bake for 45 minutes, stirring occasionally.
Remove
pecans from oven and pour into a small bowl. Add molasses
and toss to coat. Return nuts to baking sheet and place
in oven. Bake for an additional 45 minutes or until
pecans are very crisp and crunchy, but not burned.
Chef
Recipes:
Barbecued
Duck Quesadilias with Lime Sour Cream
Barbequed
Venison Fajitas
Black
Bean Purée
Chorizo
Avocado Nacho
Corn
Sauce
Garnish
for Steak “Diane” Sauce
Griddled
Asparagus
Guacamole
Kobe
Beef Steak “Diane” with Griddled Asparagus,
Queso Fresco Potatoes and Chorizo Avocado Nacho
Kobe
Beef Tenderloin Marinated in Molasses and Black Pepper,
served with Compote of Smoked Bacon, Wild Mushrooms,
Glazed Sweet Potatoes and Pecans
Molasses
Duck with Smoked Vegetable Dressing and Peach Chutneyaa
Peach
Chutney
Pork
Tenderloin with Honey Malt Glaze on Roasted Yellow Tomato-Pozole
Stew and Barbecued Venison Fajitas
Quesco
Fresco Potatoes
Smoked
Vegetable Dressing
Yellow
Tomato-Pozole Stew
Other
Related Links:
Great
Chefs in the Great State of Texas
