Monday, January 13 2014, 12:40 PM MST
The Best of Bacon
(KUTV) Chef Aaron Ballard from Harmons grocery shares his tips for cooking bacon.
The New Year is right around the corner and what better time to learn a fun new skill? Harmons offers a wide selection of cooking classes for everyonefrom beginner to gourmet.
Sweet Corn Tomalito
5 Tbsp. unsalted butter softened
1/4 cup masa harina
1/3 cup sugar
1/2 cup water
2 cups frozen whole-kernel corn thawed or canned shoe-peg corn drained
1/2 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
1 Tbsp. milk
1 tsp. cream
1. Cream together the masa harina (corn flour) butter, and sugar until light and fluffy.
2. In a food processor blend half of the corn kernels the water and corn meal until they are a smooth.
3. Fold into the Harina mixture and add the remaining corn, salt, baking powder, cream and milk and temper until smooth.
4. Heat on a double boiler covered in foil until firm.
5. This will take about an hour.
6. Stir pudding once it is done and serve.
Spiced Pork Belly
2 lbs. pork belly with skin on
4 Tbsp. Brown sugar
4 Tbsp. salt
1 Tbsp. Chinese five spice
1 Tbsp. Ground pink peppercorn
1. Score hatch pattern into skin side of pork belly.
2. Mix spices together and rub onto all sides of the pork belly.
3. Heat a large skillet and sear belly off on top and bottom.
4. Place on a baking rack on a foil lined sheet pan and render at 280F for at least four hours.
5. Allow to cool on rack in refrigerator overnight.
6. Next day cut pork belly into cubes and sear on all sides.
7. Serve hot.
8. Pairs well with polenta and corn dishes.
(Copyright 2014 Sinclair Broadcasting Group)