2 cups corn meal
2 cups all purpose flour
1 tablespoon baking powder
Mix all ingredients together in large bowl.
FOR FRYING:
4 cups peanut oil
Heat the oil in a large pot to 375°. Take the ears out of the marinade and mix with the breading, making sure to coat very well. Shake off any extra flour and drop into the hot oil, cooking until golden brown. Place the ears on a paper towel and drain of excess oil. Season with kosher salt and cracked black pepper.
HOUSE CURED BACON:
1 pound pork belly
3/4 pound kosher salt
1/2 pound brown sugar
4 Granny Smith apples, cored and puréed
Mix the bottom 3 ingredients together and rub evenly all over the pork belly. Put into a plastic bag and refrigerate for 5 days. After 5 days of curing, take the belly out of the bag and gently rinse under cold water. Place the cured pork belly, uncovered, back into the refrigerator for 24 hours. Take the pork belly from the refrigerator and smoke for one hour to the smoker manufacturer's specifications.
Slice to desired size and lightly brown in a dry sauté pan.
CREAMY WHOLE GRAIN MUSTARD VINAIGRETTE:
1/2 cup very good quality whole grain mustard
2 tablspoons fresh tarragon leaves
1 cup olive oil
1/3 cup sherry vinegar
1 egg yolk
1/4 cup yogurt
kosher salt and cracked black pepper to taste
Add all of the ingredients to a blender and mix until well emulsified.
POACHED EGGS:
8 cups water
1 tablespoon distilled white vinegar
6 farm fresh eggs
Bring the water and vinegar to a strong simmer. Gently place the eggs in the water and poach until the yolks are very soft. Place the poached eggs on a dry plate and season with kosher salt.
TO ASSEMBLE:
Mix 9 cups frisée, 6 sliced radishes and enough whole grain mustard vinaigrette to lightly coat the greens. Place the mixed salad in 6 bowls with the crispy pig ears, poached eggs and house cured bacon on top. You can finish the salads with drizzled vinaigrette.
