For over twenty years Chef Russell Jackson has been inventing, refining, and challenging conventional wisdom in the kitchen. From his Los Angeles roots to SubCulture Dining and Lafitte in San Francisco to his appearances on Food Network, Chef Jackson has consistently brought an innovative focus on fresh local ingredients, ingeniously combined. Always novel and often unexpected, Chef Jackson’s creations are designed to surprise and delight.the full bio...
As published on foodnetwork.com
Preheat the oven to 350 degrees F.
In a large pot over medium-high heat, bring the bourbon, 2 cups water and loose tea to a simmer. Drop the bacon cubes into the pot and continue to simmer until the bacon is cooked through and the liquid has reduced.
In a shallow bowl, combine the brown sugar, coffee, cocoa, salt and espelette. Using a slotted spoon, removed the bacon cubes from the bourbon mixture and toss with the sugar and spices. Reserve the bourbon mixture.
Place the coated bacon cubes in a glass baking dish and bake for 20 to 25 minutes. Remove from the oven and place on wire cooling racks set over lined sheet trays. Spoon the leftover bourbon mixture over the bacon cubes. Cool to room temperature and wrap individually in wax paper.
Today, Russell is the creative force behind SubCulture Dining (SCD), a bi-coastal private social dining club. With events in New York and San Francisco, SCD provides the ideal setting for Chef Jackson to share his vision with like-minded individuals.Schedule & registration Mailing List