Here at the
Kenmore Live Studio Chefs Paul Morrison of Zed 451 demonstrates how to prepare
Bacon Lattice Casserole with Caramelized
Apples and
Duck Confit. Then,
Chef Patrick Justice of
Public House demonstrates how to prepare Smoked
Clam Chowder Casserole.
Watch to learn how to prepare two delicious casserole dishes from expert chefs as part of a special ugly holiday sweater cooking competition!
Competition judges
Joe Giannini of Two
Italians Food Truck,
Whitney Reynolds of
Weekends with Whitney on
NBC Chicago Nonstop, and
Kristy Kladzyk of
Krispy Fringe Boutique then give their notes before Chefs Paul Morrison of Zed 451 and Patrick Justice of Public House discover who was the winner. Watch to see the epic conclusion of this delicious cooking competition!
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Recipe: Bacon Lattice Casserole with Caramelized Apples and Duck Confit
Chef: Paul Morrison
Yield: Serves 1
Tools needed:
½ sheet tray
Medium sauté pan
Parchment paper
Cast iron individual size casserole dish
Spatula
Chef knife
Cutting board
Ingredients:
5 oz of
Graham Cracker Crust
1 cup of
Granny Smith Apples (small diced)
2 oz of Duck Confit (Moulard Duck)
4 oz of
Thick Cut Bacon (julienned)
1/4 cup
Apple Cider Vinegar
1/4 cup of sugar
2 T
Wild Flower Honey
2 T
Flat Leaf Italian Parsley
3 T Zed's
Maple Cajun Seasoning
1/4
Port Wine
1 T Unsalted
Butter
S/P TT
Method:
In a medium size sauté pan, melt butter over medium heat. Add the apples, season with salt and pepper. Sauté for 1 minute, then add sugar and honey.
Cook 4 to 5 additional minutes until apples are soft.
Deglaze (in the same pan) with port wine. Cook to au sec (almost dry). Add vinegar.
Repeat.
Chill.
Line a half sheet tray with parchment paper.
Arrange julienned bacon (keep one inch apart). Generously season with Maple Cajun seasoning.
Bake in a 350-degree
Fahrenheit oven for
3-4 minutes (par cooked).
Reserve.
To
Assemble:
1.
Fill individual cast iron baking dish with graham cracker crust.
Press on sides and bottom until it is 1/4 inch thick.
2.
Position duck confit across bottom of cast iron baking dish as first layer.
3. The next layer is the caramelized apples. Evenly spread across until dish is nearly full.
4. Position the par-cooked bacon and build your lattice.
5. Bake at 350 degrees Fahrenheit until bacon is crispy (about
5 to 7 minutes).
6. Garnish with parsley.
---
Recipe: Smoked Clam Chowder Casserole
Chef: Patrick Justice
Ingredients:
2
Cups of smoked Geoduck clams (ground)
2 Cups bread crumbs
10 cloves of garlic
1 cup of milk
1 cup freshly grated
Parmesan cheese
1 tbsp of corn starch
1 tsp sea salt
1 tsp black pepper
1 tsp parsley
Method:
Brown one cube of butter and 4 minced garlic cloves and add the bread crumbs until toasted.
Stir in Parmesan cheese and parsley slowly and set aside. In another pan, brown one cube of butter and 4-6 minced garlic cloves. Mix in milk and cornstarch until thickened. Remove from heat and add Parmesan and parsley mixture.
Place 1 cup of breadcrumbs in 9 inch greased pan and add ground geoduck. Pour cheese mixture on top and sprinkle with remaining breadcrumbs. Bake at 400 degrees Fahrenheit for 25-30 minutes.
Enjoy!
eventName:
Date Night Heroes in
Ugly Sweaters
eventLiveDate: 12/16/11
talentName: Paul Morrison, Patrick Justice
segmenttypeID: 13
- published: 19 Dec 2011
- views: 210