Iron Chef Michael Symon's Crispy Fresh Bacon with Grilled Haloumi and Pickled Green Tomatoes

Legendary in his native Cleveland for Lola, Iron Chef Michael Symon is one of the fastest rising food stars in the nation. Recently awarded the James Beard Award for Best Chef in the Great Lakes Region, Chef Symon keeps himself busy not only with filming Iron Chef and Lola, but also with Cleveland's Lolita, and Detroit's Roast.

I had the pleasure of dining at Roast in February, and was quite taken with Chef Symon's Crispy Fresh Bacon with Grilled Haloumi and Pickled Green Tomatoes, and set about to reverse engineering it. My version is not as velvety as Chef Symon's - I think he used larger and fattier pieces of bacon - but it's a pretty close approximation, and I'm really happy with it.

It's a little complex, but a lot tasty, and well worth the effort.

Ingredients:

1/4 slab bacon



1 pound haloumi - the national cheese of Cyprus!



small bunch baby arugula
pickled green tomatoes

A cast iron skillet for grilling the haloumi is a plus, and you'll want a large pan for searing, then roasting the bacon.

The pickled green tomatoes need to be done AT LEAST the night before. Use Chef Symon's brining recipe, substituting green tomato wedges for the chilis. The longer they sit, the stronger the taste. I think the light pickle works really well.

Bacon Wrapped Figs with Port Reduction - Continued

How to:

Start with the port reduction. Simply combine all ingredients in a heavy saucepan, stir well, and reduce to about 3/4 - 2/3 over medium high heat. Stir it now and then, and pay attention to it. It will reduce fairly quickly. Remove it from the heat, and allow it to cool.

Wrap each fig in a slice of bacon, and lay them seam side down, well spaced, in a glass baking dish.



Bake at 450F until the bacon is crispy, 20 - 30 minutes.



Serve drizzled with port reduction, die of happiness.

Bacon Wrapped Figs with Port Reduction

My friend Annette was here recently, and she presented me with a jar of "Hurricane Gustav Figs"- figs that had come from a second bearing, after the tree had become confused by its stripping by Hurricane Gustav.



They're lovely, tasty little figs, and I thought they'd benefit from a little bacon and a little port!

Ingredients:

Figs of your choice
Bacon slices equal to the number of figs you have on hand

Holly Balansag, vinter at Sandhill Crane Vineyards, in Jackson, MI, produces a fantastic port that will blow your socks right off! I like to use for...well, everything.




Port Reduction:

1 cup port
1/2 cup sugar
1/4 tsp. ground cloves

You'll also want a glass baking dish, and an oven pre-heated to 450F.

Peppered Pineapple Relish - Continued

How to:

Peel, core, and remove the "eyes" from the pineapple. We have a pretty awesome tool for that - saves sliced fingers!

Dice the pineapple finely and place it in a fine mesh sieve (or a colander) over a bowl. Allow the juice to drain, you should get about 2 cups of juice. Reserve them separately.



Spread the pepper in a dry frying pan and toast over medium high heat, shaking frequently, for about 40 to 50 seconds. How will you know it's ready? Follow your nose. It will be gloriously fragrant!



While you're toasting the pepper, place the pineapple juice in a small saucepan, and reduce by half. Add the brown sugar, stir to dissolve, and allow to cool.

Pour the mixture over the reserved pineapple, add the pepper, and stir well.



Serve thusly:

Peppered Pineapple Relish

Chef Rick Tramonto, owner of Chicago's Tru, recently published a book of lovely recipes for tiny appetizers. Called amuse bouche, French for "amuse the mouth", these tiny bites are presented at the very beginning of the meal, both in welcome, and to wake up the palate.

(You can find Amuse-Bouche: Little Bites That Delight Before the Meal Begins at Amazon!)

I was intrigued by the idea of a peppered pineapple relish - the sweet of the pineapple paired with the slow heat of mixed pepper? Oh, yes!

Ingredients:

1 fresh pineapple
1/4 cup coarsely ground pepper
1/4 cup brown sugar

Is that it? Ingredient-wise, sure.

First, you have to clean the pineapple!

What's to Eat? - The Menu

One of the great pleasures of the table is a long, slow, one small course at a time meal - a chef's tasting menu. Over the next 24 hours, we'll be presenting you with these dishes:

Amuse Bouche
Peppered Pineapple Relish

Appetizer
Bacon Wrapped Figs with Port Reduction

Appetizer
Iron Chef Michael Symon's Crispy Fresh Bacon with Grilled Haloumi and Pickled Tomatoes

Soup
Vichysoisse with Thai Herbs

Salad
Caprese Alexander

Fish
Shrimp en Papilloute with Coconut and Cilantro Chutney

Intermezzo
Acai Sorbet

Vegetable
Eggplant Caponata

Pasta
Lamb Ravioli with Indian Flavors

Beef
Sauteed Beef Tips with Hummous

Cheese
Saganaki (Flaming Cheese)

Dessert
Chai Pots de Creme

We're prepping and fussing and getting this show on the road! Stick around, and if you've a mind to, help out the National Kidney Foundation by sponsoring this blog - just hit the link in the right sidebar!

Breakfast - Johnny Cakes from Evans Street Station

Located in adorable Tecumseh, Michigan, just within spitting distance of The Boulevard Market and Pentamere Winery, Evans Street Station specializes in fresh, local cuisine. It's one of my favorite places for dinner!

Chef Alan Merhar likes to include recipes in his monthly newsletter, and this one struck me as terrific for breakfast. According to the newsletter, these were thought to have originally been called Journey Cakes (they keep pretty well), and have also been referred to as Shawnee cakes. Either way, they're a snap!

Ingredients:

1/2 cup flour
1 cup cornmeal
1 to 2 teaspoons sugar
1 teaspoon salt
1 egg, lightly beaten
1 cup hot milk
1 tablespoon shortening

How To:

Mix the dry ingredients together, then stir in the remaining ingredients. (I cheat and use the stand mixer. It's more efficient.) Pour onto a hot, greased griddle or skillet, and fry both sides until they're golden brown.



Serve with butter and maple syrup for a filling breakfast: