1. Place the apple juice, vinegar, bourbon, sugar, molasses, chicken base and salt in a 8” full stainless-steel hotel pan. Whisk until the sugar and molasses have dissolved.
2. Slice the slab in half and score the bacon lengthwise ¼” deep with slices 1” apart. Repeat the same procedure widthwise. Turn the bacon and repeat scoring procedure on the opposite side.
3. Place the halves in the brine. Place a weight on top of the halves to keep them immersed. Place a cover on the pan. Refrigerate for 5-7 days. Turn the bacon once a day to ensure proper saturation of the brine.
4. Place the bacon halves in 2 separate 4” stainless-steel hotel pans. Pour the brine over the bacon. Tightly cover the pan with foil. Place in a 148°C (300ºF) heated convection oven. Cook up to 4 hours or until tender. Remove the bacon from the brine. Allow to drain. Discard the brine.
5. After the bacon has cooled enough to handle, slice into 2”x2” square pieces. While still warm, hand-shred the meat and fat together by squeezing and shredding all of the fat back into the meat. When finished the meat should be glossy and in fine strands. Place in a covered storage container and refrigerate until needed.
To prepare à la carte:
Place the desired amount of pulled bacon on a heated flat griddle or grill or a nonstick sauté pan. Cook to desired doneness. Season to taste with salt and pepper.
1. Trim and peel the onions. Slice ⅛” thick on an electric slicer.
2. Place the oil in a heated, nonreactive rondeau. As soon as the oil begins to smoke, add the onions in small batches. Do not overload the pan. Stir frequently.
3. Cook until golden-brown and the onions begin to soften. Add the Tuscan rub and white wine. Bring to a boil. Simmer until all of the liquid has reduced. Stir frequently. Season each batch to taste with salt and pepper.
4. Allow to cool. Place the onions in a covered, labeled and dated storage container and refrigerate until needed. Reheat portion size as needed in a heated, nonstick sauté pan.
1. Trim any eyes or blemishes from the potatoes. Place in large pot. Fill with enough cold water just to cover potatoes. Bring to a boil. Simmer over medium heat, until tender and can be pierced with a paring knife or fork.
2. Add the oil to heated sauté pan. Add the onions and garlic. Season to taste with salt and pepper. Cook until onions are tender.
3. Place potatoes in a colander. Allow to drain. Add potatoes to a large stainless-steel electric mixing bowl fitted with a paddle attachment. Add the onions, cheese, parsley, salt and pepper. Mix on low speed until potatoes are mixed but still chunky. Do not mash completely.
4. Spread out in a 4” hotel pan and allow to cool. Cover with film wrap and refrigerate until needed. Heat as needed for service.
Prepare the Bourbon Cider Pulled Bacon, the White Wine Braised Onions and the Smoked Cheddar Potatoes separately per the recipe instructions.
To prepare à la carte:
1. Place 43 g of White Wine Braised Onions in a 150 ml juice glass. Drizzle 14 g of garlic aioli on top of the onions. Place 42.5 g of Bourbon Cider Pulled Bacon and 42.5 g of Smoked Cheddar Mashed Potatoes on top of the aioli.
2. Break a piece of hickory-smoked bacon in half. Place it down into the grits. Crumble the second half of the bacon piece and sprinkle it on top of the grits. Sprinkle ¼ tsp of chives on top of the bacon. Place the glass on a plate underliner.