I present; The CLT
I present; The CLT
Bacon got REALLY expensive the year before I left the chef life for the wide world of food sales. I ended up running this as a special on the bars but it's become a staple for me whenever I get the craving.
Sourdough, dukes mayo, good tomato, lettuce, battered and fried chicken skins. You get that crunch and savory you want from a BLT at a WAY better price.
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Wow. I want that so bad. And the fact you use Dukes tells me you are a chef of refined taste. I need to stop by my butcher and see if he has chicken skins, I never stopped to consider what they do with those to sell the abomination of skinless, boneless breasts.
Dukes & Heinz, we might have been putting out $40 plates at night, but this is the South baby. They should definitely have it, if not they'll have access to it. They're pretty versatile. I jumped to the sales side of the industry and I'm constantly suggesting this stuff as a way to push your cost down if you need to.
Bar bites with some chicken skins, bibimbap sauce with benne seed instead of the sesame (cos it's classier right?) and pimento cheese... you're good to go.