Chicken, bacon & broccoli croissants

A fun, quick recipe for parties or week nights.

Use the larger sized canned croissants. Use triangles for a stuffed croissant flair, or use squares with the perforation sealed up to make more of a turnover style.

If using the “flaky” variety, omit the egg wash.

Ingredients

  • 6 slices bacon (up to ½ lb)
  • 1 tablespoon olive oil
  • 2 boneless skinless chicken breasts
  • Kosher salt and freshly ground black pepper
  • 2 small broccoli crowns, trimmed and cut into florets
  • 4 medium Baby Bella mushrooms, cleaned, halved and sliced
  • ½ onion, finely chopped
  • 2 cloves garlic, smashed and minced
  • 4 ounces grated cheddar cheese (see Cook’s Note)
  • 2 tablespoons mayonnaise
  • 2 tablespoons honey mustard
  • 2 tbsp ranch dressing
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • Two 12-ounce tubes refrigerated rolled crescent dough
  • 1 large egg, lightly beaten
  • 2 tablespoons finely grated Parmesan cheese
  • 1 cup ranch dressing or marinara sauce, for dipping

Directions

Preheat oven to 350°F.

In a large skillet, cook bacon to crispy leaving fond, and reserving 1 tablespoon of fat. Transfer bacon to a paper towel to drain and cool.

Add 1 tablespoon olive oil to pan. Sear chicken breasts turning three times until an instant read thermometer registers 165°F at the thickest part. Set aside to rest.

Add mushrooms and sauté until tender. Add onion and sauté until translucent. Add garlic and broccoli and saute until fragrant and vibrant. Reduce heat.

Chop down bacon and chicken into ¼” pieces.

In a separate bowl, combine mayonnaise, ranch, shredded cheese and seasonings. Add chicken, bacon and sautéed vegetables. Toss to combine well, until everything is evenly coated.

Unroll and divide canned croissant dough into triangles or squares, as preferred. For triangles, add tablespoon dollops of filling and roll, with the tip on top of the roll. For squares, seal the perforation by breeding/pinching, then add ½ cup dollops at the center of the square. Fold and pinch opposite corners into a turnover, tube or petit four.

Brush down pastries with egg wash. (Omit this step if using Flaky dough.)

Arrange pastries on a parchment lined sheet. Bake 14-20 minutes in 350°F oven, turning once.

Basic Bacon dry cure

For a dry cure bacon, use 22g salt, 10g sugar and 3.2g PP#1 per kilogram of pork belly. Cure 7-14 days, turning daily. Rest in a cool, dry refrigerator to desiccate for up to 48 hours before smoking. Surface should feel papery or leathery.

Ratios: 2.2% salt, 1% sugar, 0.32% PP#1 by weight.

For bulk cure, per weight of salt: 100% salt, 45% sugar, 15% PP#1. Add cure to meat at 3.52% by weight of meat.

Smoke at 180°F over hardwood to an internal temperature of 145°F, about 3 hours.

Bacon, bacon, bacon!

Our last attempt at curing bacon didn’t work out so well, coming out more like a country ham than bacon. The cure also gave the fat a kind of sickly, gamey flavor that I found mildly off putting. It was a combination of too much salt, too much time and blurring the line between a wet cure and a dry cure.

Back to fundamentals. This 10 pound belly is split into thirds and I’m working on three different recipes: a basic dry cure, a basic wet cure and a bourbon & black pepper wet cure.

Basic Dry Cure

Derived from several online sources. This is for 3.3 lbs of belly.

  • 3.3 lb pork belly, trimmed
  • ¼ cup sea salt
  • ¼ cup raw sugar
  • 1 ½ teaspoon pink salt

Combine dry ingredients and coat pork belly liberally on all sides. Seal in a zip lock bag and displace as much air as possible. Refrigerate 5 days, turning daily. After 5 days, rinse the cure from the belly, pat dry and refrigerate on a rack 4 hours or overnight, uncovered. Smoke over 225°F until internal temp reaches 150°F. Refrigerate up to 1 week, or freeze up to 2 months.

Basic Wet Cure

Derived from several online sources. This is for 3.3 lbs of belly.

  • 3.3 lb pork belly, trimmed
  • ¼ cup sea salt
  • ¼ cup raw sugar
  • 1 teaspoon pink salt
  • 2 cups cold water

Combine ingredients in a zip lock bag and slosh around to dissolve. Seal belly in the bag with the brine and displace as much air as possible. Refrigerate 2-3 days, turning daily. After 3 days, rinse the cure from the belly, pat dry and refrigerate in a rack 4 hours or overnight, uncovered. Smoke over 225°F until internal temp reaches 150°F. Refrigerate up to 1 week, or freeze up to 2 months.

Bourbon & Black Pepper Wet Cure

Derived from several online sources. This is for 3.3 lbs of belly.

  • 3.3 lb pork belly, trimmed
  • ¼ cup sea salt
  • 2 tablespoons raw sugar
  • 2 tablespoons coarse ground black pepper
  • 1 teaspoon pink salt
  • 1 ½ cups cold water
  • ½ cup Kentucky straight bourbon, 80 proof

Combine ingredients in a zip lock bag and slosh around to dissolve. Seal belly in the bag with the brine and displace as much air as possible. Refrigerate 2-3 days, turning daily. After 3 days, rinse the cure from the belly, pat dry and refrigerate in a rack 4 hours or overnight, uncovered. Smoke over 225°F until internal temp reaches 150°F. Refrigerate up to 1 week, or freeze up to 2 months.

Maple, Bacon and Bourbon Turkey fry!

I volunteered to contribute a fried turkey to our Festivus staff lunch today, and had planned to fry the bird on site. The logistics of carting along the fryer, propane, carving kit and work table were complicated by rain in the forecast. I didn’t feel comfortable frying under the overhang on our loading dock, and didn’t want to stain the concrete. I was feeling too lazy to bring a canopy along, so I just did the fry at home and brought the hot bird in.  I had wanted to share the process with some of the guys at the office, so I took some shots and video for them. 

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Maple bacon bourbon brine

The brine was the best part. I adapted another recipe I had and brined the bird overnight. It’d make a great injection marinade as well.

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Rain in the forecast, frying under a canopy

It’s always a little dodgy running a hot fryer under a cannot like this. The vinyl cloth gets soft and sags, collecting rain water. I really need to get a new canopy. Still, this did the trick for today.  That’s my 110k BTU burner under there.