Dogfish BLT

with Caramelized Brussels Sprouts and White Bean Ragout

July 25, 2011 By Dennis Marcoux

Pohutukawa smoked in-house made bacon with local tomato on homemade French baguette.  Dressed with Arugula and Purple Basil Vinaigrette and served with Caramelized Brussels Sprouts and White Bean Ragout.

We recently brewed a Robust Porter with Epic Brewing co. from New Zealand called Portamarillo using tamarillos roasted over their Pohutukawa wood (the New Zealand Christmas tree).  I came up with this recipe using the left over wood chips when one of our local farm raised pigs came in fresh from the slaughter.

Bacon Ingredients

5 lb pig belly
2 cups Portamarillo Beer
2 cups kosher salt
1 cup Pohutukawa wood for smoker

1. In ½ hotel pan place pig belly and cover both sides with salt.  Cover tightly and refrigerate for 2 days to cure.
2. In 2 days, rinse bacon of salt and marinate in portamarillo beer.  Cover and refrigerate one more day.
3. Take belly out of marinade and smoke in smoker using Pohukawa wood for 5 hours at 100 degrees.  Take bacon out,  wrap in plastic wrap overnight.
4. On slicer or by hand, cut long strips ¼ inch think.  Cook as you would regular bacon.

Making a Baguette

1 cup water
2 1/2 cups all-purpose flour
1 tablespoon white sugar
1 teaspoon salt
1 1/2 teaspoons yeast
1 egg yolk
1 tablespoon water

1. Place 1 cup water, all purpose flour, sugar, salt and yeast into bread machine pan in the order recommended by manufacturer.   Select Dough cycle, and press Start.
2. When the cycle has completed, place dough in a greased bowl, turning to coat all sides. Cover, and let rise in a warm place for about 30 minutes, or until doubled in size. Dough is ready if indentation remains when touched.
3. Punch down dough.  On a lightly floured surface, roll into a 16×12 inch rectangle. Cut dough in half, creating two 8×12 inch rectangles. Roll up each half of dough tightly, beginning at 12 inch side, pounding out any air bubbles as you go.  Roll gently back and forth to taper end. Place 3 inches apart on a greased cookie sheet. Make deep diagonal slashes across loaves every 2 inches, or make one lengthwise slash on each loaf. Cover, and let rise in a warm place for 30 to 40 minutes, or until doubled in size.
4. Preheat oven to 375 degrees F (190 degrees C). Mix egg yolk with 1 tablespoon water; brush over tops of loaves.
5. Bake for 20 to 25 minutes in the preheated oven or until golden brown.

Vinaigrette Ingredients

½ lb purple basil
2 cloves garlic
½ cup apple cider vinegar
1 cup olive oil

In blender, add basil, garlic and vinegar.  Blend.  Slowly add in oil to create emulsification.

Caramelized Brussels Sprouts and White Bean Ragout

1 lb brussels sprouts, blanched off in salted boiling water for 5 minutes
1 large yellow onion, fine dice
1 cup canned northern white beans
½ cup each zucchini / summer squash / diced fresh tomatoes
2 cups chicken stock
1T butter
Salt and pepper to taste

1. In small stock pot or large sauté pan, melt butter and sauté off onions and sprouts till starting to caramelize.
2. Add zucchini, summer squash and tomatoes, cook till tomatoes start to break down.
3. Add chicken stock and white beans.  Cook till beans break down and dish is at the consistency of a light stew. Salt and pepper to taste.

Finally, assemble your lunch.  Slice bread to desired sandwich size.  Layer with bacon, fresh tomatoes, and arugula.  Top with the Purple Basil Vinaigrette.  Serve ragout in crock on the side.  And most importantly, don’t forget the glass of Portamarillo.