Chef Kenny Gilbert's 'Fernandina Beach Bacon' recipe


Fernandina Beach Bacon (Cured and Smoked Local Mullet)/Datil Pepper Mash Remoulade, House Pickles, Benne Seed Country Bread


Mullet Cure

1 quart Salt
1 quart White Sugar
1 quart Chef Kenny's Chicken Spice (available soon on www.chefkennygilbert.com)

Combine and mix well.

Smoked Mullet process

Dredge Mullet in cure.
Cure for 3 hours
Rinse fish.
Place fish skin side down on resting racks.
Season fish with light dusting of chicken spice.
Air dry in cooler unwrapped overnight.
Preheat smoker. 1/4 bag charcoal and 3 logs.
Get smoker up to 300 - 350 degrees.
Place racks of fish directly on Smoker.
Set timer and cook for 15 minutes.

Benne Seed Foccacia

3 c. Ap Flour
3 T. active Dry Yeast
1/4 c. sugar
2 c. Warm Water

Combine all ingredients and mix well.
Place into bowl and cover with plastic wrap.
Set bowl in warm place and ferment for 30-45 minutes.

Add the following ingredients to the sponge:

2 c. benne seed flour
1/2 c. Fried Garlic (Asian style like the fried shallots)
1 c. Olive oil
1 quart Warm Water
3 quarts Ap Flour
3 T. kosher Salt

Knead mixture for 3-5 minutes to develop gluten.

Place into a bowl with a drizzle of olive oil.
Cover with a towel and place in a warm place.
Proof until bread doubles in size.
Punch down bread.
Portion into 4.7 oz pieces.
Roll into oblong pieces.
Place into rectangle loaf pans with a drizzle of olive oil.
Bake bread at 400 degrees on top shelf of oven for 20 minutes or until golden brown and fully cooked.
Remove and cool down

Datil Pepper Mash Remoulade

1 c. Mayonnaise (Dukes or Hellmanns)
2 T. Datil Pepper Mash/Pulp
1 T. Stone Ground Mustard
1 T. chopped Capers
1/4 c. Small diced Red Onion
1 tsp Chef Kenny's Raging Cajun Spice
1/4 c. fresh Lemon Juice
Zest from Quarter of a Lemon
1 tsp Sugar
1 T. Chopped Fresh Dill

Place all ingredients into a bowl and mix together well with a whisk.