Hot Brown Croquettes
Ingredients:
- ½ cup olive oil
- ¾ cup all-purpose flour
- 1 ½ cups milk
- ½ cup chicken stock
- ½ teaspoon nutmeg
- salt, to taste
- dash of ground pepper
- ½ cup finely minced bacon
- 1 cup chopped oyster mushrooms
- ½ cup small diced smoked turkey
- ½ cup roasted tomato
- 2 large eggs
- 2 teaspoons water
- 1 cup breadcrumbs, for coating
- 3 cups olive oil, for frying
Directions:
Heat the 1/2 cup olive oil in a small saucepan over medium heat. Add the flour and cook for 3 minutes, stirring constantly. Slowly add the milk, stirring constantly, secondly add the chicken stock until incorporated. Stir very frequently on low heat for 30 minutes. For the milk mixture will burn if not tended to.
Add the minced bacon, turkey, roasted tomato, oyster mushrooms and seasonings and continue to cook for about 2 to 3 minutes over low heat, continuing to stir. Remove from heat. Taste and adjust seasoning if necessary.
Allow to cool for 5 to 10 minutes and then refrigerate in a shallow baking dish at least for 3 hours until the mixture is cold. Before adding mixture it is best to either lightly coat the dish with olive oil or place parchment paper in the pan. It is best to cool overnight if you have time.
Once cooled. Get your prep table ready and sanitized. Dust with flour. Carefully, flip pan of mixture upside down onto table. Give a few taps and it should slide right out. Cut mixture into 1” cubes. Using flour and your hands. Roll into balls. Pace on a plate and refrigerate once more for 15 minutes.
Beat the eggs with the water in a separate small, wide bowl. Pour the breadcrumbs into a separate small bowl. Dip rolled croquettes in egg wash, drain off and place in breadcrumb. Cover generously. Pour enough olive oil into a large frying pan to be 1/2-inch deep. Heat the olive oil to about 355 F.
Place the croquettes in the hot oil and fry quickly, in batches, turning several times, until golden and all the croquettes are fried. For plating- place a small amount of jam onto desired plate. Place croquette on top and cover with more bacon jam.
Roasted tomatoes:
- 1 lb Roma tomatoes
- 3 cloves garlic
- 2 tbsp oregano
- 1 tsp sugar
- 1 tsp salt
Cut tomato into quarter and slice thin. Finely chop garlic and oregano. Mix all ingredients. Bake at 350ºF for 15 minutes.
Bourbon Bacon Jam:
- 1 cup diced bacon
- ½ diced yellow onion
- 4 cloves garlic minced
- 1 cup brown sugar
- ½ cup sorghum
- ½ cup bourbon
- 1 tsp sriracha
- 1 tsp salt
- 1 tsp lemon juice
- 1 tsp soy sauce
- 1 tsp Worcestershire
Cook bacon in small pot on medium heat until done. Drain. Add onion and garlic and cook on low heat until onion is translucent, about 10 minutes. Add bacon and remaining ingredients back to pot and bring to a simmer for 10 minutes.
Recipe Courtesy of Jackson Skelton, executive chef of LouVino Restaurant & Wine Bar in Louisville, Ky. | Photos by LouVino
P.S. Are you Derby ready?
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