Bacon-Wrapped Hot Links
This recipe comes from Three Degrees restaurant located in Portland, Oregon. This is a perfect recipe for tailgating or for game day. Use homemade or premade hot links, add bacon, tater tots and kimchi and top with any of the homemade sauces included in the recipe. The Spicy Ketchup and Creole Mustard Aioli can be used in other recipes too or as a dipping sauce for fries and chips.
Three Degrees is a restaurant where food & drink & people always complement each other, and everything goes with the view. Strategically situated where downtown Portland likes to gather and overlook the Willamette River, Three Degrees invites you to get comfortable with the shared-plate approach of our seasoned chefs as they celebrate the bounty of the Pacific Northwest, especially where it involves fish.
Between well-traveled Executive Chef Tom Dunklin, and Lauro Romero as Chef de Cuisine, Three Degrees embraces the Shared Plate philosophy that encourages more people to enjoy more flavors in more ways than any single plate can accommodate. And because it’s Portland, they make it as local as possible. Give them a follow on Facebook.
2 ea hot links, (preferable made fresh)
2 slices ea thick cut bacon
1 cup tater tots, cooked
2 ea onion rolls
¼ cup turnip kimchi (or regular)
2 Tbsp. creole mustard aioli (recipe below)
2 Tbsp. spicy ketchup (recipe below)
1 Tbsp. green onion, sliced
With a rolling pin, stretch bacon to thin strips. Then blanch bacon in boiling water for one minute. Once cooled, wrap bacon around hot links and secure with tooth pick. Sear on cast iron pan with a little oil or cook on a grill. Serve it on the toasted onion roll with turnip kimch, creole mustard aioli and top it with spicy ketchup, tater tots and green onion.
1 lb. turnips
1 tsp. coarse salt
1 tsp. sugar
3 tsp. Korean chili powder
1/3 tsp. crushed chili flakes(or to taste)
pinch chili threads(optional)
1 clove garlic, crushed & coarsely chopped
3 ea spring onions, thinly sliced
1/3 tsp. fish sauce
1 tsp. ginger, peeled and chopped
Peel turnips and julienne. Cover with a good amount of salt and let stand at room temp for 20 minutes. Combine all other ingredients together. Drain salted turnips well in a colander. Combine turnips and all other ingredients and place in non-reactive container and let sit at room temp for at least 2 days. The place in refrigerator for at least 2 weeks to ferment.
Creole Mustard Aioli
2 egg yolks
½ Tbsp. chopped shallots
½ Tbsp. garlic
½ Tbsp. whole grain mustard
½ tstp. Dijon mustard
1 to ½ cup blended olive oil
salt and pepper
Combine eggs, yolks, garlic, mustard and shallots in blender. Blend thoroughly. Start adding oil slowly to emulsify. You may need more or less oil. Keep adding oil till really thick mayo. Season with salt and pepper.
2 cups ketchup
2 Tbsp. sriracha sauce
1 Tbsp. rice vinegar
1 Tbsp. Korean chili paste
1 Tbsp. soy sauce
Combine all ingredients together and mix well.