Patrick Cudahy is celebrating their 125th anniversary by recognizing 125 special things about Wisconsin, and of course that includes Wisconsin State Fair. Chef Brian Moran joins FOX6 WakeUp with a recipe and preview.
BREAKFAST: French Toast Stuffed with Apple-Wood Smoked Bacon, Cream Cheese and Maple Syrup
INGREDIENTS: Two slices of thin wheat or white bread, 4 strips of cooked Patrick Cudahy Sweet Apple-Wood Smoked Bacon (cooked crisp), ¼ cup softened cream cheese, 1 Tbsp. Maple Syrup, 2 eggs, canola oil or butter to make French Toast
DIRECTIONS: Prepare egg wash for dipping French toast (2 eggs whisked together in a bowl with ¼ cup of milk or water). In a small bowl, combine cream cheese and maple syrup until smooth and spread onto one side of the bread, then lay the bacon on top of the cream cheese mixture. Take the second slice of bread, place on top of the bacon/cream cheese and make into a sandwich. (This will be your French toast ready for the egg wash.) Heat a non-stick frying pan with food spray, vegetable oil or one Tbsp. of melted butter on medium heat. Carefully dip French toast sandwich into egg wash (both sides) and cook French toast until browned on both sides. Serve immediately with a side of Patrick Cudahy bacon or ham and Wisconsin maple syrup.
APPETIZER: Bacon, Asparagus and Parmesan Cheese Wrapped in Phyllo
INGREDIENTS: Phyllo dough (found in the freezer section in the grocery store), Patrick Cudahy Sweet Apple-Wood Bacon, fresh asparagus spears (steamed and chilled), grated or shredded parmesan cheese, ¼ cup melted butter
DIRECTIONS: Follow directions on box of phyllo dough, layout single sheets, one at a time on a clean cutting board or counter. Always keep reserved phyllo dough covered with a damp paper towel to avoid dough drying out. Lightly brush butter on entire sheet of phyllo to coat lightly. At end of sheet closest to you, lay 1-2 sticks of asparagus, depending on the thickness and length of asparagus, then one long strip of bacon cut into julienne strips and sprinkle the parmesan cheese in a light layer on the sheet of phyllo. Tightly roll up the pastry into a long cigar shaped stick and brush again with a little more melted butter. Bake the pastry on a cookie sheet at 350 degrees for 7-10 minutes until lightly browned. Remove from the oven and with a pair of tongs, place phyllo stick on a cutting board and let cool slightly. Slice the pastry on the bias so that each piece is 1 ½ - 2 inches long and serve as a snack.
SANDWICH: Grilled Cheese with Patrick Cudahy Sweet Apple-Wood Smoked Bacon, Caramelized Onion and Tomato
INDREDIENTS: 2 ounces of Wisconsin cheddar cheese, ½ sliced yellow onion (sautéed), 2 slices of tomato, 2 slices thin sliced wheat bread and 5 strips of Patrick Cudahy Sweet Apple-Wood Smoked Bacon
DIRECTIONS: Caramelize the onion in a frying pan in butter, then let cool before assembling the sandwich. Make the grilled cheese with the above ingredients, first the cooked bacon, then the cheese, onion and tomato. Grill the sandwich and serve warm.
DINNER/MAIN MEAL: Patrick Cudahy Sweet Apple-Wood Smoked Bacon-Pork Sausage Pinwheel in Bisquick Biscuit Dough with Bacon/Mushroom Sauce
INGREDIENTS: 1 pound Italian or plan pork sausage, 4 ounces ground beef, 2 eggs, 1 Cup bread crumbs, 1 Tsp. Herbs de Provence, 1 Cup cooked Patrick Cudahy Sweet Apple-Wood Smoked Bacon (chopped fine), 1 Tsp. ground black pepper, 1 Tsp. salt. Mix all of these ingredients and hold in a bowl for use in the pinwheels. Mix together ½ cups of Bisquick and 2/3 cup of milk until soft dough forms and then roll out dough on lightly floured cutting board or clean counter. Spread pork/bacon mixture evenly over the dough and roll up into a long thick shape. Slice dough into 1 inch thick pinwheels and bake at 350 degrees for 25 minutes. Serve warm with a bacon-mushroom sauce.
A Béchamel sauce with lots of diced sautéed mushrooms and ½ cup of crumbled bacon is the base for the sauce. A Béchamel sauce is milk thickened with a roux (equal parts butter and flour and cooked on low heat till slightly dry). Start with a quart of milk on medium heat and when milk reaches 150 degrees, whisk in roux until milk begins to thicken, then add bacon and cooked mushrooms, and a little Cajun seasoning and pour warm sauce over the r Pork/Bacon Pinwheel.
DESSERT: Bacon S’Mores
INGREDIENTS: Cooked crisp Patrick Cudahy Sweet Apple-Wood Smoked Bacon, marshmallows, milk chocolate bar, graham crackers.
This recipe can be made by the campfire or in your home. If you make these indoors, microwave a marshmallow for 5 seconds on top of a graham cracker with the milk chocolate bar underneath, top warm marshmallow with bacon and enjoy!
OVEN DIRECTIONS: Split graham cracker into 2 halves. On top of graham cracker squares place mini-marshmallows. Place under broiler for a few seconds until toasty. Remove and place 1/2 of a milk chocolate bar on top of marshmallow. The heat from the marshmallow will melt the chocolate bar. Add crisply cooked Patrick Cudahy Sweet Apple-Wood Smoked Bacon. Place other 1/2 of graham cracker on top. Press lightly to flatten marshmallows. These may be made ahead and wrapped in plastic wrap until ready to heat and eat.