Classic “Baked Potato”
with Maker's Mark® Braised Bacon
by Rick Gresh, Executive Chef, David Burke’s Primehouse at The James Chicago
Chef Rick’s creative interpretation of a classic baked potato is well worth the time it takes to make it. It works equally well as an entrée or side dish and would impress even the pickiest potato lover.
Prep Time: 1 day ahead make bacon
Cook Time: 2 hours
The Baked Potato
1 cup braised bacon, medium dice
1/2 cup BBQ sauce
3/4 cup cream sauce
1/2 cup chive puree
1/2 cup crème fraiche or sour cream
5 tablespoons cheddar cheese, shredded
1 pound potato gnocchi, cooked
- Warm bacon in BBQ sauce; warm cream sauce and fold in chive puree and crème fraiche.
- Cook gnocchi in boiling water, drain well and toss in the chive cream mixture.
- Place in an ovenproof casserole, top with cheddar cheese and melt in oven. Top with BBQ bacon.
1 cup Maker’s Mark® Bourbon
2 pounds slab bacon
1/2 cup plus 2 tablespoons veal stock
1/2 cup plus 2 tablespoons chicken stock
1 tablespoon black peppercorns
1 cup onion, rough chopped
1 cup carrot, peeled, rough chopped
2 ribs celery, rough chopped
4 cloves garlic, smashed
8 sprigs thyme
1/2 bunch parsley
1 piece bay leaf
- Place bacon on top of vegetables. Add stocks and Maker’s Mark® Bourbon and cover with foil. Place in 325°F oven and cook for approximately 2 hours or until tender.
- Remove from oven, remove bacon and press in to make an even surface.
- Once cool cut into a medium dice.
2 cups Maker’s Mark® Bourbon
1 stalk lemongrass, crushed and chopped
1/2 medium onion, sliced thick and grilled to deep brown color
6 cloves garlic, roasted
1/2 bunch cilantro
2 cups canned Roma tomatoes
1/4 cup tomato paste
1 cup red wine vinegar
1/4 cup brown sugar
1/4 cup honey
1/4 cup molasses
1 tablespoon tamarind puree
1/4 cup soy sauce
1/4 cup cumin, toasted
1/4 cup coriander, toasted
1/4 cup ginger, peeled, sliced
- Combine everything in a pot and simmer for approximately 1 hour. Strain and chill.
1 bunch chives (at least 2 cups)
To taste, salt and pepper
- Bring a small pot of water to a boil. Blanch the chives in the water for 10 seconds then shock in an ice water bath, rough chop.
- Place chives in blender and puree until smooth, adding water if necessary. Reserve chilled.
1 medium onion, small diced
2-1/2 tablespoons butter, unsalted
6 tablespoons flour
3/4 cup milk
3/4 cup heavy cream
1 piece bay leaf
Salt and pepper
- Sweat the onion over medium heat in the butter, until soft and translucent, about 5 minutes. Add the flour and stir to make a white roux.
- Add milk to dissolve roux, add the cream and bring to a boil and reduce to a simmer. Add the bay leaves.
- Once slightly thick, about 30-45 minutes of simmering, strain, adjust seasoning, cool.