You have your fancy glasses, your stainless steel shaker, a couple of bottles of great Irish whisky and small batch American spirits to make your home bar look completely stocked. You're about to invite your friends over to have drinks with the big ice cubes you can make thanks to the new tray you bought, but then you realize there was one very important thing you forgot about when you were buying that perfect bottle of small batch gin: bar snacks.
Thankfully, Chapter One Executive Chef Warren Baird has you covered. The West Village tavern that's known for new and interesting takes on classic American fare goes beyond the normal small bowls of popcorn or pretzels for their drinkers, and now you can do the same with these twists on snacks that you can serve to your buddies at home, or even bag up and take on the road if you want.
Bar Pork Rinds
- 1 ea pork skin, cut in half
- 1 L water
- 3 g salt
- Clean skin, shaving any dimples or hair. Simmer in water and salt 1.5-2 hours, until skin is tender but not falling apart.
- Carefully remove with spider to sheet pan lined with parchment and cool at room temp. When cooled to room temp (not cold!), scrape all fat from underside of skin.
- Lay pieces on rack and dehydrate in 200°F oven overnight.
- Break crisp skin into 2” x 2” pieces and fry at 400°F until puffed.
- Move to rack to drain grease and season with smoky salt (3:1 salt:smoked paprika).
Bar Beef Jerky
- 1 kg lean beef (I prefer eye of round.)
- Homemade Worcestershire sauce (see recipe below)
- 1 T freshly ground black pepper
- Slice eye of round ¼ inch thick across the grain, removing all fat. Marinate overnight in house Worcestershire sauce and black pepper.
- Remove from marinade, pat dry of excess marinade and set to dehydrate 3 hours at 158°F, then as long as needed until dry but not tough at 135°F
- 4 L malt vinegar
- 800 g molasses
- 200 g sugar
- 1 L water
- 50 g salt
- 500 g onions
- 60 g garlic
- 150 g black garlic
- 20 g anchovy
- 50 g jalapeno, pulp & seeds
- Sachet: ½ ea lemon, zest of (no juice) and 6 ea cloves
- Simmer all ingredients 1 hour.
- Remove sachet, puree and strain, then return sachet to sauce until gone.