Vosges Chocolate came out with “Mo’s Bacon Bar”, but it’s expensive! Selfridges here in London had some but sold out in 2 days at 6 pounds for a 3-ounce bar! Knowing my love for bacon, my wife formulated her own recipe -and it’s great!
1Break up the bars of chocolate and melt them gently over a bowl placed on top of a pan of steaming water (the bowl should not be in direct contact with the water). Heat slowly until melted, but be careful not to let the chocolate burn.
2Stir in the BaconSalt thoroughly, then pour out into a shallow dish lined with greaseproof paper (makes it easier to remove your Bacon Bar from the dish!). Refrigerate for around half an hour until the chocolate sets. Eat!
3(BaconSalt is available from many stores in USA/Canada or from the makers of the same name. In UK/Europe it is available mail-order from Crazy4Flavour).
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
Put jackfruit bacon on your pork bacon or use it as a smoky, salty sub.
Easy Crab Cakes
Crab cakes are so often disappointing -- mushy or gummy, full of starchy filler. But these easy cakes are full of beautiful lump crabmeat, and a light panko coating ensures they fry up crispy and golden brown. Bright, lemony aioli makes a piquant counterpart to the sweet, sweet crab. Read more.