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Rocking Breakfast – Recipe #6

March 19, 2015

Did you mark your calendars? Because believe it or not, it’s time for another Rock N Roll Brunch. Actually, this Sunday, March 22, will mark the twelfth time chef Josh Coletto has brought his traveling road show to The Low Beat for a celebration of great local ingredients stripped of all pretense.

That pozole roja that I had last month was incredible. Really, I’d love to have that again. But the triumph and tragedy of these monthly menus is that they are different every single time. There’s always something vegetarian, always a vegan option, and always biscuits with gravy. Everything else is suited to the season.

Josh and I have worked out a little side deal. Every month I’ll remind you all about the event in exchange for one of his favorite recipes from previous month’s menu. The one thing I really wanted to try last month was the breakfast burger made from Kinderhook Farm beef. There was a lot about that burger which made it extra special, and Josh is being very generous by sharing this secret.

He wrote, “I’m not even sure if i should be sharing this recipe because its just too good. However, since its the one year anniversary of brunch…I’ll give up one secret.”

Josh submitted the following:

One of my favorite condiments to use/make is bacon relish. You can really use it anywhere, I tend to use it mostly as a garnish on soups, a sandwich condiment, and an additive to anything that I want to taste better. Most often i’ll just eat it by the spoonful until I feel slightly sick to my stomach and completely overwhelmed with bliss. Anyways, here’s how you make it.

Bacon Relish

Ingredients
1 lb Slab bacon, cut into lardons (i like it around 1/4×1/4×1/2 in)
2 each yellow onion, small dice
2 each red onion, small dice
10 cloves garlic, sliced thin
1/4 cup yellow mustard seeds, whole
1 Tablespoon salt
1 Tablespoon red pepper flake
2 teaspoons cracked black pepper
3 cups apple cider vinegar

Procedure
– Place Bacon Lardons in a large saute pan and cover with cold water. Place on high heat and cook down until water is mostly evaporated. At this point, turn the heat down and render the bacon until its real crispy like.
– Once Bacon is crispy, add all the small diced onion, garlic, salt, mustard, red pepper and black pepper. Cook on low heat, stirring occasionally until everything is a nice dark brown color.
– At this point add in your vinegar and reduce down by 3/4 until you have a big sloppy mess of delicious brown goo.
– Cool and use for everything, it works best around room temperature!!

Okay. I’ve got to have that. Because the one thing I was missing in my life was the ability to eat a pound of bacon with a spoon.

The menu item I want more than any other on Sunday is the Ode to Rocky Mountain High II. That dish consists of baked cornbread french toast, swiss cheese, braised bacon, tarragon aioli, duck egg and home fries. Oh wow.

But Sunday is a mess. Hopefully I can find a way to squeeze in everything. Fortunately, I’m not working the Jewish Food Festival this year. That means I can potentially grab a quick breakfast at The Low Beat, hit the Jewish Food Festival at noon, and drag the kids out to West Wind Acres full of pastrami, hot dogs, and rugelach.

It’s a good thing I’ve been eating reasonably all week.

Oh, and here’s a pro-tip for brunch. Come right at the starting bell at 10:30 a.m. (and not even five minutes later) or hang back and wait until noon. Things get crowded early on but tend to thin out after the second seating. The only downside is that the kitchen may run out of a few of the more popular items. But that’s how it goes.

Maybe I’ll see you there. And if you do happen to see me, it’s a lot less creepy to come up and say hi, than it is to stare from across the room. So don’t be shy. If you get the chance, please introduce yourself. Unless you are made out of food, I don’t bite.

2 Comments leave one →
  1. Klab permalink
    March 22, 2015 8:16 pm

    Any chance you could get him to share his Posole roja recipe?! I’ve yet to find any Mexican restaurant in this region which offers this dish. And deciphering which online recipes are actually good is not so easy. :-) :-)

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