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Franks & Cheddar Biscuit Bits with Bacon Brew Fondue

Franks & Cheddar Biscuit Bits with Bacon Brew Fondue

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Phil Anderson
Director of Fresh Foods, Harris Teeter
www.harristeeter.com  
 

Chef Philip Anderson studied at culinary institutions all over the world including Culinary Institute of America and School for American Chefs and has worked in places including Le Deli Rive in Switzerland, Relais, and Hacienda De Los Morales in Mexico City.  He assisted Team USA in the 1992 Culinary Olympics in Germany and was a featured Guest Chef at the Aspen Food and Wine Festival.  Chef Phil is currently the director of fresh foods at Harris Teeter and oversees Harris Teeter's stores that feature freshly prepared foods and pastries by culinary trained talent.  Chef Phil cooks in a style he refers to as internationally fresh, using high quality ingredients to create ethnic style foods with a rustic presentation.  He enjoys preparing challenging menu items including stuffed pastas, timbales, tortes, sauces, spice blends, bread ands clafouti that express exceptional flavor notes.   

Franks & Cheddar Biscuit Bits with Bacon Brew Fondue

 

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Mustard

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Franks & Cheddar Biscuit Bits with Bacon Brew Fondue

Ingredients

1 package Ball Park Franks (or use personal favorite)
2 16 oz. cans of Flaky Biscuit Dough
¼ lb. H.T. Unreal Deal Aged Cheddar Cheese ¾” x ¾” square
1 jar H.T. Spicy Deli Mustard (flavors optional)¼ lb. H.T. Bacon (chopped fine)
1 medium Farmers Market Vidalia onion, chopped fine
3 Tbsp. H.T. all purpose flour (sifted)
4 Tbsp. H.T. Spicy deli mustard
28 oz. favorite beer (Coors, Bud, Miller)
1 cup half and half
¾ lb. Shredded Unreal Deal Aged Cheddar Cheese

Instructions

Preparation of Biscuit Bits:  
Preheat the oven to 350°F. Cut each frank into 5 equal pieces.  Open Flaky Biscuit Dough.  Separate each biscuit into 3 equal portions.  Lay them on flat surface. Shave cheddar rectangle into 36 equal portions. Place cheddar in center of each biscuit sheet. Top with frank section and a drop of mustard. Pull each corner of biscuit dough over frank and pinch at top to close. Place on spray cookie sheet. Repeat until all biscuit dough is used.  Place in oven until golden brown.


Preparation of Bacon Brew Fondue:
In medium saucepan, sauté find chopped bacon with onion until browning starts. Add flour and move in pan 1 minute. Add mustard then brew in four equal increments.  Bring liquid to a simmer between.  Once all brew is added, add half and half and bring back to boil.  Turn off and adjust salt and pepper and serve with biscuit bits and skewer in fondue pot.

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