3 Little Pigs in a Blanket for a Great Cause

On Thursday, Chef Dizzle with Searsucker joined us in the studio to share with us how to make a fun recipe and fill us in on a fun event that takes place this evening. La Dolce Vita Food & Wine Festival features the regions most-talked-about chefs, winemakers and pastry chefs, and benefits programs at The Contemporary Austin. These types of programs serve more than 6,000 children with school tours and follow up art activities. On today’s show, Chef Dizzle made a fun dish called 3 Little Pigs in a Blanket.

3 little pigs in a blanket

Yield: 24ea

¼ lbs. roasted pork belly
¼ lbs. braised pork shoulder
¼ lbs. chopped cooked bacon
1 pack of filo dough
½ stick melted butter
To taste salt & pepper

Method: Mix all pork in a mixer or by hand making a forcemeat. Season with salt and pepper to taste. Then spread out ½ in pile of the meat mix across the width of the filo towards one of the ends of 3 layers of filo. Roll up the filo around the meat and cut the filo once you have gone around the meat twice, using the butter to seal the filo.

Once you have made all you pigs in a blanket heat a sauté pan to med-high heat with a little butter. Sear off the little pigs until golden brown and crispy all over. Then plate them with a little apple cider gastrique on the bottom of the plate, placing the pigs in a blanket on the gastrique and toping with a little baconaise. Serve and enjoy.
Baconaise
Yield: 1.5 qt

1/4 C sherry vin
1 T lemon juice
3 ea egg yolk
1 qt canola oil
½ qt bacon fat
As needed water
To taste salt
Method: Blend all ingredients, except oil. Drizzle
oil, alternating with water to thin out if needed. Season.
Cider Gastrique
yield: 1 qt

1 qt apple cider vinegar
½ qt brown sugar
½ T salt
pinch crushed red chile
½ t xantham gum

Method: In small saucepan, combine vinegar, sugar,
& salt. Bring to boil, &
reduce to 2 qt. Strain, chill, & blend with xant
ham to thicken.

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