Shoot The Pig Recipes

SHOOT THE PIG!

Steps:

• Take sausage and cut into medallions, take bacon and cut in half, wrap bacon around sausage to look like shot glass, pipe in cream cheese into shot glass and cook for two hrs
• Take slider meat and mix together to make patties, cook until clear grease appears
• Pre-heat the oven to 300°F 1. Heat heavy cream, in a sauce pan, almost to a simmer, stirring frequently. 2. In a medium bowl, whisk together 3 eggs and 1/2 cup sugar until blended. 3. Slowly/gradually stir in the hot cream and vanilla. Start very slow or you may scramble your eggsStrain the mixture through a fine mesh sieve into a large measuring cup with a pouring lip. Discard anything left in the sieve. Divide the mixture into 8 (4 oz) cups and place in a large baking dish. 5. Fill the baking dish with boiling water about halfway up the sides of the cups. Bake at 300˚F for 35 minutes. Once out of the oven, remove from hot water bath, let cool to room temp then cover and refrigerate creme brulee until fully cooled.
• Add pig shot, slider and creme brule all on the same place top slider with blood orange marmalade