Franks & Cheddar Biscuit Bits with Bacon Brew Fondue

    Published: 06-16-2009
    Views: 17,992
    Executive Chef Phil Anderson from Harris Teeter demonstrates how to make a biscuits and franks with fondue.

    Phil Anderson: Hi, I am Chef Phil Anderson, Harris Teeter's executive chef. We are going to make biscuits and franks with a Fondue today and the ingredients that we are going to be using are; one package of Ball Park Franks, my personal favorite, 3 (10 ounce) cans of flaky buttermilk biscuits, a quarter pound of Cheddar cheese cut, small dice, and 1 (9 ounce) jar of Deli mustard.

    The ingredients for the sauce is going to be, one quarter pound of Bacon, one medium Vidalia onion, three tablespoons of all purpose flour, four tablespoons of Deli style mustard, 28 ounces of beer, one cup of half and half.

    Now, what we are going to do is, we've got our biscuits out and we are going to put one of these inside each of the biscuits in the middle. These are the Ball Park Franks with the smaller ones, because we are going to put some cheese in, next. So, we are going to wrap these babies like that and then we will put a little bit of mustard. You want to go up and over something like that. It might be easier to flatten them out a bit. So, we are going to do that all the way through the rest of these.

    Okay, as you can see, you get a little bit better with practice. So, we have our ovens, preset at 350 degrees. I am going to take a little bit of spray and then we are going to align these babies up. We are going to put this in the oven till they are golden and brown and beautiful. May be anywhere from 15 minutes to 20 and now we are going to make our fondue.

    We are over at the Satay station and we are going to put a pan over medium high heat. I want to set in our bacon. The bacon acts as a flavoring agent obviously, but sauce of the fact, it is bee rendered from this will tightening it up with the flour and make it nice brew. But firs of all, we will get the onions in that. So this is really pretty thick bacon and onion sauce. I am going to brown this up as much as possible. It will still cook while we add the onions, but we want to get that rendered. So we can have some fact play with the flour. We are at the point where, we are going to add that onions. We want to cook these onions, and they'll cook pretty quickly. You are going to get out that stuff up from the bottom of the pan as much you can, so that it wouldn't, as the onions release the liquid, they are also releasing some of the bitterness. It's with almost vegetables when you sweat them and the liquid that's being released can help clean up your pan.

    Now those onions are pretty well done, you are not browning them off here, you are just sweating them so that the flavors are mixing in with the bacon. Now, we are going to add the flour. By adding the flour, it's going to pick up the rendered oil, just three tablespoons, and I am making a brew or developing a brew at the bottom of this pan. I am going to brown it up a little bit, just keep your spoon moving because it's catching in on the bottom.

    We take our heat turn it down to a little lower. So what we are going to do is we going to add beer. We are not going to - use all of these beer -- in our all of the beer. Now we want to stir that in. As it heats up, it gets thicker. Look at bottom. So, I am going to add a little bit more. If it gets much the thicker, I am going to add some more beer. And as it cooks, it should thicken up. I am liking it, I am going to add just little bit more beer, this one is empty. I am just going to let that cook for a while. We are going to add some half and half, with creamed, but this is half and half, about a cup total. It depends again, how thin you want it. You can walk away only for little while. I want to keep stirring it every time you pass it by, give it a little stir. And I am going to have this cook for about 10 minutes.

    We are at the point where it has the right consistency. Now, you can add some more beer or half and half if you want to. I prefer to be that consistency. I am going to season it with little salt and pepper. Don't be afraid of the salt and pepper. Then I will put it into our Fondue dish. Ah! It smells really nice. I am going to take it right on over here. They have been for a good 15 minutes and they are golden brown, they are beautiful. Smell the biscuit. Ah! That's very nice and here have it; Biscuits and Franks with the Brew Fondue. Enjoy!