*Available through the retail market.
1. Place the apple juice, vinegar, bourbon, sugar, molasses, pork base and salt in a 8" full stainless-steel hotel pan. Whisk until the sugar and molasses have dissolved.
2. Score the bacon lengthwise 1/4" deep with slices 1" apart. Repeat the same procedure widthwise. Turn the bacon and repeat scoring procedure on the opposite side.
3. Place the halves in the brine. Place a weight on top of the halves to keep them immersed. Place a cover on the pan. Refrigerate for 5-7 days. CCP: Refrigerate at 41°F, or below. Turn the bacon once a day to ensure proper saturation of the brine.
4. Place the bacon halves in 2 separate 4" stainless-steel hotel pans. Pour the brine over the bacon. Tightly cover the pan with foil. Place in a 300°F heated convection oven. Cook up to 4 hours or until tender. CCP: Final internal cooking temperature must reach a minimum of 145°F, held for 15 seconds. Remove the bacon from the brine. Allow to drain. Discard the brine.
5. After the bacon has cooled enough to handle, slice into 2" x 2" square pieces. While still warm, hand-shred the meat and fat together by squeezing and shredding all of the fat back into the meat. When finished the meat should be glossy and in fine strands. Place in a covered storage container and refrigerate until needed. CCP: Refrigerate at 41°F, or below.
*Available through the retail market.
1. Trim and peel the onions. Slice 1/8" thick on an electric slicer.
2. Place the oil in a heated, nonreactive rondeau. As soon as the oil begins to smoke, add the onions in small batches. Do not overload the pan. Stir frequently.
3. Cook until golden-brown and the onions begin to soften. Add the Tuscan rub and white wine. Bring to a boil. Simmer until all of the liquid has reduced. Stir frequently. CCP: Final internal cooking temperature must reach a minimum of 135°F, held for 15 seconds. Season each batch to taste with salt and pepper.
4. Allow to cool. Place the onions in a covered, labeled and dated storage container and refrigerate until needed. CCP: Refrigerate at 41°F, or below. Reheat portion size as needed in a heated, nonstick sauté pan.
1. Bring the water and chicken base to a boil. Stir until the base has dissolved.
2. Melt the butter in a nonstick saucepan. Add the onions and garlic. Cook until the onions are translucent. CCP: Final internal cooking temperature must reach a minimum of 135°F, held for 15 seconds.
3. Add the grits and warmed chicken stock to the pan. Simmer over low heat. Stir occasionally. Cook 8-10 minutes or until the liquid has been absorbed and the grits are cooked and tender. Add extra water, if needed, to adjust consistency. Season to taste with salt and pepper.
4. Add the cheddar cheese and stir until mixed and melted into the grits.
5. Place the grits in an oiled 4" stainless-steel hotel pan. Allow to cool. Cover, label, date and refrigerate until needed. CCP: Refrigerate at 41°F, or below.
Place the desired portion of grits in a nonstick sauté pan. Add a small amount of water to reheat. Use the water to achieve a loose and creamy consistency.
Prepare the Bourbon Cider Pulled Bacon, the White Wine Braised Onions and the Creamy Cheddar Grits separately per the recipe instructions.
To prepare à la carte:
1. Place 1 1/2 oz. of warmed, caramelized onions in a juice glass. Drizzle 1/4 oz. of garlic aioli on top of the onions. Place 1 1/2 oz. of warmed pulled bacon and 1 1/2 oz. of warmed cheddar grits on top of the aioli. Break a piece of bacon in half.
2. Place the half piece of bacon down into the grits. Crumble the second half of the bacon piece and sprinkle it on top of the grits. Sprinkle 1/4 tsp. of chives on top of the bacon. Place the glass on a plate underliner.