Trezo Mare is cooking up something special for dad this Father’s Day. Tim McGregor, Trezo Mare Chef de Cuisine fills us in on the special menu, including their delicious Triple BLT.
Trezo Mare’s Triple B-LT
Recipe:
Ingredients:
Iceberg lettuce, thinly sliced
Cherry tomatoes, halved
French bread, thinly sliced and lightly brushed with olive oil, herbs and garlic
Bacon, cooked crisply and chopped
Salt and pepper
Bacon jam (recipe below)
Bacon aioli (recipe below)
Blue cheese (recipe below)
Bacon Jam
1 lb. of bacon, chopped
2 large sweet onions, diced
1/4 c. brown sugar
1/2 c. coffee, strong
1 tsp. balsamic glaze
Place chopped bacon in pan on medium heat and sweat down until mildly crispy and fat has rendered off.
Remove bacon and place onions in rendered fat and continue to sweat onions down.
Add brown sugar and let onions caramelize for 10 minutes or until dark brown.
Return bacon to pan with coffee and let simmer for 45 minutes.
Finish jam with balsamic glaze.
Bacon Aioli
1 egg yolk
1 c. of Extra Virgin Olive Oil
1 tsp. lemon juice
1/3 c. bacon, chopped
1/2 tsp. paprika
1/2 tsp. cayenne
Salt and pepper
Place egg yolk in food processor, turn on and slowly drizzle oil into yolk until the mixture is emulsified.
Remove from food processor and place in to a mixing bowl.
Add lemon juice, chopped bacon, paprika, cayenne, salt and pepper to mixture.
Mix well, chill and serve.
Blue Cheese
2 oz. blue cheese crumbles
2 c. mayonnaise
1/2 c. butter milk
2 tbsp. chives, minced
Salt and pepper
Finely chop chives and place aside.
Mix mayonnaise, buttermilk and blue cheese crumbles together in mixing bowl.
Add chives, salt and pepper.
Store and chill.
Preparation:
Arrange thinly sliced Iceberg lettuce on the plate and top with halved cherry tomatoes
Top the iceberg with blue cheese dressing
Spread the bacon aioli and bacon jam over each crostini (thinly French bread slices)
Arrange your crostini across the top of the dressing
Top with crispy crumbled bacon pieces
Season with salt and pepper