Bacon Deviled Eggs, pork belly sliders and Lowcountry Iced Tea
You know the saying about a man's heart and the ideal route to get there. So this Father's Day, why not skip the gift and let Dad unwrap something delicious instead?
Oliver Gift, executive chef at Lowcountry restaurant in New York City's West Village, has two dishes to wow him. Check out the recipes below (paired with his Lowcountry Iced Tea
Bacon Deviled Eggs (Yields 6)
18 eggs (hardboiled)
¼ bunch parsley (chopped)
1 sprig of mint (chopped)
2 shallots (small dice)
1 tablespoon Dijon Mustard
8 pieces/strips cooked bacon (save fat)
½ cup buttermilk
1 cup Mayonnaise
2 teaspoon white vinegar
salt and pepper, to taste
Step 1: Halve all eggs, setting 6 halves aside. Finely chop remaining egg whites and all the cooked egg yolks and mix together in a bowl.
Step 2: Add the parsley, mint, mustard, shallots, Dijon, cooked bacon & fat, mix evenly.
Step 3: Add the buttermilk, mayonnaise and vinegar until egg mixture is loose but not very loose. (Mixture has to keep its shape in the remaining egg whites.)
Step 4: Season egg mixture to taste with salt and pepper. Put in a piping bag (cut corner off a plastic bag) and pipe into remaining egg whites (halved). This dish should be only served when the egg whites are at room temperature and the filling is cold.
Pork Belly Sliders (Yields 8-12 depending on thickness of slice)
5lb Pork Belly (skin on/de-boned)
1qt kosher salt*
Step 1: Lightly score pork belly skin
Step 2: Mix together salt/sugar evenly and rub all over pork.
Step 3: Place the pork skin side up in a metal container, then cover in plastic and place in refrigerator for 1-2 days.
Step 4: Rinse pork off, skin side up, and cover with hot water. Once covered with water, place a piece of parchment on top and then cover with tinfoil.
Step 5: Put the wrapped pork belly in oven at 500 degrees and cook for approximately 2.5 hours or until a spoon can push through pork with no resistance.
Step 6 (Optional): Once cooked remove pork from water and place in the middle of a sheet tray. Then put parchment paper on the pork skin and put another sheet tray on top. Use weights to press pork for 24hrs.
Step 7: Cut pork into rectangles of a thickness of your choosing.
Step 8: In a pan with no oil gently crisp up on side of cut pork to a light brown. Remove from pan and brush with oyster sauce. Put the pork onto a potato roll, coleslaw on top and enjoy.
*Salt must be kosher otherwise it will be too salty once cured.