Grilled Bacon and Cornbread Puree. Stove Pipe Hat Sauce. (Inspired by Lincoln) — CJ Jacobson
The sauce is black like the soot of a stove pipe; the name of the top hat that the notably tall president wore.
1 4 ounce slice of slab bacon cut thick.
1/2 cup chicken stock
1 3 ounce piece of cornbread
1 tablespoon butter
squeeze of lemon
1 green onion
1 slice of smoked bacon
1 tablespoon cider vinegar
2 tablespoon water of chicken stock
5 grapes sliced in half
A little olive oil
To make the sauce, grill the bacon and green onion until blackened. Puree the bacon and onion with the vinegar and water. season with salt and drizzle a little olive oil to thicken. Reserve.
For the cornbread puree, bring the stock to a boil, add the cornbread and butter and puree. season with salt if needed. Add grapes and reserve.
Grill the bacon slab until desired doneness. Spoon the warm cornbread puree on a plate. Place the bacon on top of the puree then get artistic with the grape and black sauce. consume.
Silver Linings Playbook: Bucatini & Spinach Bacalao Lemon, Chili Flake, Bread Crumbs, Shaved Botarga
Beasts of the Southern Wild: Twice Cooked Pork Belly with Crawfish Maque Choux
Argo: Lamb sausage and yogurt sauce
Life of Pi: Sauteed Onaga (Hawaiian Ruby Red Snapper), Namasu, Black Garlic Puree, Tamarind Sauce
Amour: Pot-au-feu (“pot on the fire”
Les Miserables: New York Strip, Radicchio, Juniper Berry & Blackberry Jus
Lincoln: Grilled Bacon and Cornbread Puree. Stove Pipe Hat Sauce
Django Unchained: Sweet Revenge
Zero Dark Thirty: ZD30 cocktails