Bld Recipes

THE B.L.D

Steps:

• Preheat the oven to 300 degrees F.
• Liberally sprinkle all sides of the short ribs with salt and pepper. Heat a large Dutch oven over medium-high heat and add the oil. Sear the short ribs on all sides until browned, 3 to 4 minutes per side. Once seared, set aside on a plate. Add the carrots, garlic and onions to the pot with the short rib drippings and season with some salt and pepper. Cook the vegetables until they turn golden brown, 10 to 12 minutes. Add in the tomato paste and cook for 1 minute more. Add the wine and deglaze the pot, scraping up any developed fond (all the delicious brown bits) from the bottom. Bring the wine to a simmer and season with some salt and pepper. Add the thyme, bay leaf and short ribs and any leftover juices from the plate the short ribs were resting on. Cover the pot and transfer to the oven until the meat is fork tender, 2 to 2 1/2 hours. Turn the short ribs one time during the cooking process after about 1 hour of cooking.
• Once the short ribs are tender, remove them from the braising liquid and set aside to cool. Skim the fat off the top of the braising liquid. Then strain the liquid through a fine mesh sieve and bring to a simmer until it is reduced by half, about 8 minutes (to yield about 2/3 cup of reduced sauce). Remove the meat from the bone and cut in half horizontally to fit on the croissant.
• For the sandwich build: Lightly toast the croissants and then schmear some horseradish mustard on the bottom half of the croissant. Place the slices of short rib on top of the mustard and drizzle with some of the reduced sauce. Top with a fried egg and then a nice pile of the chips. Repeat with the remaining ingredients.
• Do not cut and do not exceed 3 of these a day -- one for B, one for L and one for D. You can even sneak a bite for the other "D."
• Whisk together 8 cups water with 1/4 cup of the salt. Place the sliced potatoes into the water-and-salt solution and let soak for at least 20 minutes. After they have soaked, dry thoroughly on a paper towels or dish towels.
• Heat the oil a large Dutch oven to 350 degrees F.
• In a spice grinder, combine the buttermilk powder, onion powder, garlic powder, sugar, dill and the remaining 1 teaspoon salt. Grind into a homogeneous powder.
• In handful-size batches, fry the potatoes until they just turn golden brown, 2 to 3 minutes. Toss immediately in a large bowl with some of the spice mixture. Then place them on a baking sheet and sprinkle them again with some of the spice mixture.
• Hold them in semi-airtight container for a few days, if you can stand it that long.

BLD

Steps:

• For the pesto: Toast the pine nuts in a pan or in the oven, then let cool. Combine the parsley, basil, EVOO, cheese, pine nuts, garlic and chile pepper in a food processor and pulse until smooth. Season with salt and pepper.
• Char the bell pepper under a broiler or over a gas flame, turning occasionally. Place the pepper in a bowl, cover with plastic wrap and let cool. Peel off the charred skin, remove the seeds and slice.
• Place the sausages in a pan with 1/2-inch of water and drizzle a little EVOO over the top. Bring to a boil over high heat, then cover with a lid and reduce the heat to medium-high. Cook until the water has evaporated, then continue to cook until the casings crisp up in the oil.
• Meanwhile, in a second skillet over high heat, bring 2 inches of water to a boil. Salt the water and add the haricots verts. Boil for 2 to 3 minutes, then drain. Return the skillet to the heat and add a drizzle of EVOO over medium-high heat. Add the bacon and cook until browned and crisp. Add the onions and cook until tender-crisp, 3 to 4 minutes more. Add the haricots verts and toss to combine. Season with salt and pepper.
• Heat a griddle over medium-high heat. Spread the bread with a thin layer of butter on one side. Toast each piece, buttered-side down, then flip and toast the other side. Remove the bread and slather the grilled buttered tops with some of the pesto.
• Rub the griddle with a bit of butter and cook the eggs over easy.
• Arrange a few slices of roasted pepper on each piece of pesto toast and top with an egg. Serve with the sausages and haricots verts.

CHEF JOHN'S BLT PASTA

Steps:

• Pour olive oil into a heavy skillet over medium heat, add bacon, and cook until almost crisp, 5 to 8 minutes. Turn off heat. Hold a paper towel with tongs and mop up excess bacon grease with the paper towel, leave about 2 teaspoons bacon grease in the skillet.
• Stir minced garlic and lemon zest into bacon in the skillet and let cook in residual heat until fragrant, 2 to 3 minutes. Stir creme fraiche into bacon mixture.
• Bring a large pot of salted water to a boil and stir in 2 cups of ditalini. Cook till tender, about 8 minutes. Drain and add pasta to the skillet. Stir pasta thoroughly into bacon and creme fraiche mixture.
• Return skillet to medium heat. Add tomatoes; cook and stir until slightly softened, about 1 minute. Mix in arugula, stirring until wilted, about 30 seconds, and turn off heat.
• Season with salt, black pepper, and cayenne pepper. Stir again and garnish with Parmesan cheese.