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."
- 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
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.