On the Line: Dino McDonough of Slater's 50/50, Part Three
|Photo by Johannes Dewald|
Slater's 50/50 executive chef Dino McDonough refers to this as a very free form recipe. "We use our fresh ground bacon rendered down, flour, cream, and Montreal steak seasoning." And, of course, real maple syrup. Invite company over for his dish; it's Man vs. Food-worthy!
Did you hear about why he's been researching coffin freezers? Or his unique place for a KitchenAid mixer? Guess you haven't checked out part two . . . .yet. We'd write more, but I just gained two pounds by writing this up.
Fried Chicken and Pancakes
Easily serves two people
3 pieces fried chicken tenders
3 10-inch buttermilk pancakes
2 cups bacon gravy
1 egg, over easy
2 strips thick-cut bacon
Fried chicken flour ingredients:
2 cups White Lily flour (a Southern secret)
3 tablespoons salty seasonings of your choice (get creative)
Bacon gravy ingredients:
1/2 cup bacon, finely chopped
2 tablespoons flour
2 cups whole milk
1 tablespoon Montreal steak seasoning
1 teaspoon ground white pepper
For the chicken, flatten, then flour the tenders. Cook in pan with at least 2 inches of oil. We use 100% vegetable oil, but a liquid shortening works well at home.
For the gravy, render the bacon in a sauce pan. Once it's rendered, add flour and stir; don't burn the flour. Slowly stir in milk, season, and cook until warm.
To assemble: Once all items are prepared, start with 2 pancakes on a large plate. Lay the chicken on top of the pancakes, egg on top of chicken, bacon on top of eggs, and gravy over everything. Finish by placing final pancake on the top, smothering with real maple syrup. Enjoy!
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