Cooking With Chicago Chefs: Cameron Grant Makes "Bacon Cigars" | NBC Chicago
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Cooking With Chicago Chefs: Cameron Grant Makes "Bacon Cigars"

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    NEWSLETTERS

    Chef Cameron Grant, of the new restaurant Osteria Langhe, shows LeeAnn Trotter how to make "bacon cigars" just in time for Chicago Baconfest. (Published Monday, April 20, 2015)

    In a weekly segment, NBC Chicago teams up with Chicago chefs for a lesson in cooking. This week, chef Cameron Grant, of the new restaurant Osteria Langhe, celebrates Baconfest Chicago with a recipe for "Bacon Cigars."

    Cigar Ingredients: 

    • 1/2 pound ground neuske's cherry-smoked bacon
    • 1/4 pound ground pork loin
    • 1/4 pound ground bratwurst
    • 16 wonton skins each
    • 1 T egg yolk
    • 1 T egg white

    Burning Cherry Ash Ingredients:

    • 7 cherry Jolly Ranchers blended each
    • 1 tsp. powdered sugar
    • 1 pack plain pop rocks
    • 1 tsp. cayenne pepper
    • 1 T rolling tobacco
    • granulated sugar

    Instructions:

    Mix all meat in a bowl with the whipped egg whites. Rub wonton skin with egg yolk. Roll 1 oz. of meat in each wonton. Deep-fry until golden and crispy.

    Mix cayenne pepper with ground cherry candy, pop rocks and garnish.

    How to garnish with candied tobacco: Boil tobacco in simple syrup twice. Dry off tobacco by laying on paper towel for a few minutes. Toss in granulated sugar.

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