Bacon! with Chef Tom Black and Seattle Uncorked
- A bacon "sampling"
- Bacon Spread on baguette (Bacon Spread is the new name for Skillet’s bacon jam)
- Bacon-wrapped Stuffed Prawns
- Frisée Salad, Bacon Lardoons and Poached Egg
- Bacon Explosion
- Candied Bacon
In case it’s not obvious we were stuffed by the end of the night. And very, very thirsty, too!
It was fun sampling the different bacon brands and types. Although I’ve had many different types of bacon, normally not all at one time where they could be compared. The bacon-wrapped prawns were actually rather light and refreshing as bacon is a complement, not the focus of the dish. This is a great party appetizer since you do some preparation work but then the guests do the final assembly on their own. I’ve included the recipe below.
The frisée salad is a classic and one I could eat nearly every day. I learned a couple of egg-poaching tips which I now need to try out. The Bacon Explosion was a heart-wrenching experience. Super rich, a little goes a long way. It was good and a little overwhelming but if it was the only bacon dish on your menu, it would be a decadent meat treat. I almost passed on the Candied Bacon since I was so stuffed but I’m really glad I didn’t. I’ve made sugared or mapled bacon in the past but this was cooked slowly so that the bacon becomes soft, pliant and a little chewy instead of crisp. It was a nice end to the evening.
I’ve included a few photos here in this post but to get a better idea of what the night was like watch a slide show of all the photos or just browse them here. If you are interested in the classes don’t delay! They normally fill fairly fast.
Bacon-Wrapped Stuffed Prawns
- 1 orange, sectioned, seeded and chopped
- 1 hot red chili, stemmed and chopped
- 2 scallions, white and green parts, chopped
- 2 Tbsp chopped fresh cilantro leaves
- 2 Tbsp extra-virgin olive oil
- Salt and freshly ground pepper
- 8 large shrimp, shelled and deveined (for this class we used smaller shrimp, 21-30/pound and they were a nice appetizer size)
- 3 to 4 slices bacon cut into 2 – 3 inch sections – you want them to wrap around the shrimp just once with a slight overlap
- 8 leaves of Bibb or Boston lettuce
Preheat the broiler to high.
In a bowl stir together the orange, pepper, scallions, cilantro, olive oil and then salt and pepper to taste.
Wrap each shrimp with a section of bacon and secure with a wooden toothpick. Put the shrimp on a baking sheet and broil turning once. The bacon should be crisp and the shrimp cooked through, 2 to 3 minutes per side.
To serve, remove the toothpick from a shrimp, place it in a lettuce leaf and then add some of the citrus sauce over the top. Eat and enjoy!
Sign up for the next class here.
Enjoy dinner by Chef Tom Black at Waters Winery. Call 509.525.1590 for more information or reservations.