sparky's special

How To Make sparky's special

• 1

  On a foil lined baking sheet, rub chicken with olive oil, salt and pepper, and bake @ 425 for 30 minutes or until juices run clear. Set aside to cool.
• 2

  In the same oven, place the bacon on a foil covered cookie sheet and cook for 15-20 minutes, turning once 1/2 way through. When bacon is done, set on a paper towel to drain. Cut each slice of thick cut bacon into 4 even pieces, putting the 32 center pieces aside. Cut the rest of the pieces and all of the apple wood bacon into ribbons and set aside.
• 3

  Thinly slice the onions and mushrooms. Using ½ the rendered chicken fat, cook the onions over a medium low heat until they are caramel in color, but not burned or crunchy. Salt and pepper to taste. Set aside. Using the remaining chicken fat, cook the mushrooms over a medium heat until they are soft. Salt and pepper to taste. Set aside.
• 4

  In a large saucepan over medium heat, add flour and 1 tbl. butter and cook or about 1 minute until it is a light amber. Add the ½ and ½. Once the mixture begins to thicken, add the crumbled Gorgonzola and Bleu cheeses about a handful at a time, stirring constantly until the cheese is melted. Add the ribbons of bacon. Salt and pepper to taste. Add about ½ teaspoon of nutmeg. Remove the chicken skin and discard. Shred the chicken with your hands and add to the cheese sauce.
• 5

  Slice the rolls very low and remove most of the bread from inside the top of the roll. Inside the hollowed roll tops place 2 or 3 mushroom slices, about ¼ tsp. of onions, 2 pieces of the thick cut bacon, and a generous scoop of the bacon/chicken/cheese sauce. Top with 2 more pieces of the thick cut bacon and a slice of Sweet Munchee Cheese and put the bottom back on the sandwich. The top and bottom of the roll should meet.
• 6

  Over medium heat, melt 1 stick of butter in a pan and add ½ the sandwiches. Cover with a piece of foil and lay a cast iron skillet on top. When the bottoms of the sandwiches are browned, flip them and brown the other side. Repeat this process for the remaining sandwiches. Stick a bacon wrapped date in the top and serve with Elvis Milkshake. Makes 8 servings.
• 7

  TO MAKE THE DATES: Put 2 salted roasted almonds inside a pitted date. Wrap ½ slice of brown sugar bacon around it and secure with a toothpick. Bake on a wire rack at 350 for about 10-15 minutes. Flip the dates and bake for another 10-15 minutes.
• 8

  TO MAKE THE ELVIS MILKSHAKES: Mix all the ingredients except the candied bacon together and put in an ice cream maker and let it get to soft serve consistency.
• 9

  Chop ½ lb. brown sugar bacon into a small dice. Sauté til crisp. Add 1 cup of sugar and ¼ cup of water to a saucepan and bring to 350 degrees. Stir in the bacon, then pour over a sieve that is set over a bowl. Lay bacon on a cookie sheet for 5 minutes to harden.
• 10

  Spoon a layer of candied bacon into a small glass. Spoon milkshake mixture into the glass just under 1/2 way up. Add another layer of candied bacon, another 1/2 glass of milkshake, and top with a final layer of candied bacon.
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