A Classic Dish... SAUCY MAMA Style! Clue #1

2nd Post on G.E.S.H. in a series of special blog post on Saucy Mama from Chef Nancy Manlove...

Howdy from Texas! 

Chef Nancy Manlove

The Real McCoy!

If you can't tell already, am a HUGE Fan of ... 

Having used their products many times, I fell in love at first bite! I enjoy their sauces, dressings, marinades, mustards and olives. I use them when I cook at home or entertain, and when I cook for clients! As a Pantry Cook, I know that their products are not only of the highest of quality, but also made in the USA by their hard working team along with their professional leadership and management team. Such a nice sponsoring food service company that they have allowed me to do a product giveaway...

For my G.E.S.H. readership  it's a SAUCY MAMA PRIZE GIVE-AWAY

(Question & Clue #1) Did you know that Saucy Mama offers an incentive to get Sauced on My Shelves?  Check it out on their website at: http://barhyte.com/
Hold on to your answer of how that happens and on Monday May 30th come back here with your correct answer for Question #1 and the upcoming Question #2 & Question #3 that will appear in my next two blog post.  Simply Follow the posted instructions and YOU could be the winner of my Saucy Mama Product Give-A-Away! Some lucky reader will be awarded 3 Saucy Mama products (except olives) choices that will be delivered direct to her/his home! Their product line is extensive and you'll have a tough time deciding which products to select.

  

For the 2016 SAUCY MAMA Contest I wanted a chance to use some heat, some tanginess, along with some classic flavors choices, so I elected to use their:

Zesty Cocktail Sauce
Four Leaf Balsamic Vinaigrette and Marinade
Jamaican Jerk Wing Sauce 

Champagne & Honey Mustard

Poblano Ranch Dressing

White Balsamic and Honey Dressing

Saucy Mama is adding one lucky competitor to their already talented team of star competitor cooks to compete at the ‪2016 World Food Championships. I'm sure hoping their judges like my Bacon creation, using 2 different Saucy Mama products, enough to give me that GOLDEN Ticket and to be on the 2016 SAUCY MAMA TEAM. My Bacon Category recipe follows below! You can never go wrong with bacon in a recipe, as it is such a versatile ingredient! Now enter stage right with some clever and unique way of using Saucy Mama with Bacon and oui la la!  After all Poached Pears are French!

Four Leaf Balsamic & Chocolate Glazed Bacon & Pecan Crumbles with White Wine Poached Pears, Black Currants and White Balsamic & Honey Goat Cheese Scoops

Elegance on a plate that is super easy to prepare.  Taste combination that will have you wanting more! This dish can be served as an appetizer or salad and features the infusion of two delicious Saucy Mama Products in a unique way. 

Makes 8 Servings  | Prep time 30 Minutes | Cook time 1 hour

Ingredients

3 cups white wine (I used a Moscato, but others will work as well)

¾ cup granulated white sugar

1 cinnamon stick

5 whole allspice berries

½ cup blood orange juice and zest of one peel, removing as much of the white pith as possible under the skin

5 Tablespoons of honey, divided uses as stated in directions below

4 firm pears, peeled (I used Bartlett’s, but you can use Anjou or Bosc pears)

¼ cup black currants

¼ cup Saucy Mama Four Leaf Balsamic Vinaigrette and Marinade

2 Tablespoons of ready to use chocolate syrup

1 lb.  of sliced uncured maple bacon

1/2 cup plus 3 Tablespoons of finely chopped pecans, divided uses

1/3 cup Plus 2 teaspoons Saucy Mama White Balsamic & Honey Dressing, divided as 1/3 cup and 2 teaspoons

4 ounces goat cheese

1 teaspoon coarse ground black pepper

1 teaspoon finely grated lime zest

6 Leaves of curly green leaf lettuce

1 bunch fresh watercress, long stems removed 

Directions:

Place the wine, sugar, cinnamon stick, allspice berries, blood orange zest, blood orange juice and 2 Tablespoons of the honey in a large saucepan and stir together until the sugar and honey are dissolved. Bring the mixture to a simmer over medium-high heat for around 10 minutes.
Add the peeled pears to the wine mixture. Reduce heat to a low and poach the pears for 25 minutes or until the pears are tender when pierced with fork tins.  Don’t overcook!

Remove the pears and reduce the wine mixture by half to create a thick syrup by bringing it to the boil over high heat for about 20 minutes, watching it carefully to prevent boil-overs. Remove the cinnamon stick, allspice and orange peels from the syrup.  Add in the currants and stir well. Set aside.

While the pears poach prepared the bacon.  Preheat oven to 375 degrees and arrange bacon strips on a parchment lined baking pan with a rim placing them apart so they don’t overlap each other. Place in the preheated oven and cook for 15 minutes. Do not turn off the oven!

Place the Saucy Mama Four Leaf Balsamic Vinaigrette and Marinade and 2 Tablespoons of the honey in a small sauce pan and cook over medium heat for 5 minutes, stirring occasionally, remove from the heat and stir in the chocolate syrup. Keep warm until ready to served.

Using a pastry brush, brush the bacon with the Four Leaf Balsamic-Chocolate mixture and flip over and brush the other side, (reserve the remaining sauce for a plating drizzle). Return bacon to the hot oven and continue to cook until bacon is crispy, about 10 minutes. 

Remove from the oven and allow to cool slightly and place the bacon in a small food processor and pulse until the bacon is in small bits.  Add in the pecans and pulse for 5 seconds.  Set aside

Place the goat cheese in a small mixing bowl and whip with an electric mixer until it is fluffy, add in 1 Tablespoon of the honey, lime zest, Black pepper, 3 Tablespoons of the bacon-pecan mixture and 2 teaspoons of the Saucy Mama White Balsamic & Honey Dressing. Fold together, cover with plastic wrap and place in the refrigerator until ready to serve.

Cut each pear in half and using a melon baller, scoop and gently remove the core-seed area of the pear half.  Using a sharp knife, make four cuts to create a fan look of the pear without cutting all the way up to it top (like a strawberry fan).

To serve:  Ladle several tablespoons of the reduce wine syrup on each plate and allow to spread.

Place one fanned pear down on the plate atop the wine reduction sauce.

Using the melon baller scoop out a goat cheese mound and place it down inside the hallow of each pear.

Place one leaf of the curly green leaf lettuce onto the plate at the top of the pear.

Add the watercress to a bowl and lightly toss it in the remaining 1/3 cup of Saucy Mama White Balsamic & Honey Dressing and place a portion of the dressed watercress at the neck of each fanned pear atop the curly green leaf lettuce. 

Place a portion of the bacon-pecan mixture around the plate lightly topping the watercress and cascading around the side of each fanned pear. Drizzle the Four Leaf Balsamic-Chocolate mixture over the entire pear and lettuce-watercress. Place a few currants on place to create a dot pattern.

Check back soon for my next post and Question #2 & Clue on where to find the Saucy Mama answer and my next recipe made especially for this World Food Championships Qualifying Event

Remember to always "KISS the Cook" 

For Now... Bon VIVANT!

Chef Nancy Manlove

WINNER OF CUTTHROAT KITCHEN
TV Celebrity Chef, i45NOW Cooking Show Host (coming soon), Personal Chef, Cooking Lessons, Party Planning, Menu & Recipe Creator, Food Photography, Kitchen Set-ups, Blogger Light

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Email: ChefManlove@Chefsroll.com