3571. BAKED PLANTAINS with BACON and QUESO BLANCO CHEESE (PLATANOS ASADOS con TOCINETA y QUESO)

makes four servings


4 ripe plantains, whole
2 tablespoons melted butter
4 thick slices of queso blanco or mozzarella
4 bacon strips
chimichurri or cilantro pesto to serve

Preheat the oven to 400°, cut the ends of the plantains and peel. Place them in a baking dish and brush with the butter, bake for 30 to 40 minutes. Remove from the oven and slice the plantains lengthwise but not all the way through, stuff them with cheese slices and wrap with bacon. Return to the oven and bake 10 more minutes until the cheese melts and the bacon is cooked.


bacon recipe source: Erica Dinho, My Colombian Recipes (@colombianrecipe), April 13, 2011

3284. ROASTED SWEET POTATO WEDGES with CHIMICHURRI and BACON

serves two to four as a side


Roasted sweet potatoes
4 medium sweet potatoes, scrubbed and cut into 1/2 inch wedges
2 tablespoons olive oil
1 teaspoon sea salt
1 teaspoon chili powder
1 teaspoon paprika
1/2 teaspoon black pepper

Chimichurri
1 bunch parsley
2 tablespoons thyme leaves
3 cloves garlic
6 tablespoons olive oil
2 tablespoons red wine vinegar
1 teaspoon sea salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper

Bacon
3 strips bacon, fried and set on a paper towel to cool

Roasted sweet potatoes: Preheat the oven to 425 degrees F.

Toss the sweet potatoes with the olive oil, salt, and spices. Spread on a rimmed baking sheet and bake for 35 – 40 minutes, flipping once halfway through, or until the sweet potatoes are crisp on the edges and tender in the center.

Chimichurri: Finely mince the parsley and thyme leaves. Trim the ends, and then smash the garlic with the flat of your knife. Remove the papery skin and finely mince. In a small bowl, combine the herbs and garlic, and whisk in the olive oil. Whisk in the vinegar, salt, and spices.

Bacon: Use a spatula to arrange the wedges in a wide bowl or platter. Spoon on the chimichurri, and finish with the crumbled bacon. Serve immediately.


bacon recipe source: Elizabeth, Brooklyn Supper, December 5, 2013

3045. CAMPFIRE GRILLED ROMAINE SALAD with CRISPY BACON and CHIMICHURRI SAUCE

4 heads of romaine lettuce

12-14 slices of thick-cut bacon
4 avocados
2-3 limes
2-3 tomatoes
2 poblano peppers
2 zucchini
1 clove garlic, grated


For the chimichurri sauce:
1 bunch cilantro, chopped roughly
1 bunch Italian parsley, chopped roughly
1-2 bunches oregano, chopped roughly
1 small red onion, minced finely
10 drops Tabasco
1 tablespoon capers, chopped roughly
2 cups olive oil
2 cloves garlic, grated
Zest of 1 lime, grated
Juice of 2 limes

Cook the bacon in a pan on top of fire to preferred texture and reserve the fat. Coat the poblano peppers lightly in oil, place on grill, and char all around. Take the peppers off the grill place in a bowl. Cover to steam (this will help peel them later). Cut zucchini in half lengthwise, score lightly, toss with oil and rub with garlic. Grill with cross hatching technique both sides. Cut romaine in half lengthwise, wash, dry, coat lightly with olive oil, and season with salt. Place on grill to get light smoke flavor and light grill marks. Cut avocados in half, remove pit, cut into slices (in the skin) and remove with large spoon. Set slices on plate, sprinkle with salt and squeeze lime juice over them. Cut ripe tomatoes into wedges and season with salt.

For the chimichurri sauce: Combine all ingredients, season with salt. When the ingredients have time to meld, they taste even better.

To assemble: Place half a zucchini on each plate. Cut the grilled half head of romaine and place as an 'X' on top of zucchini with core at bottom. Arrange tomatoes, sliced avocado, and roasted peppers around the romaine. Drizzle generously with the chimichurri sauce and top with crisp hot bacon.


bacon recipe courtesy of: Jennifer Biesty, Scala's Bistro, 432 Powell Street, San Francisco, CA

1073. BEEF CHIMICHURRI with WHITE BEAN, BACON and ROASTED GARLIC PUREE

serves 4


700 grams beef fillet, cut in 2cm cubes
3 tablespoons olive oil

For the bean, bacon and garlic purée
800 grams tinned white beans, drained
1 whole head garlic, roasted
150 grams sweet cure bacon lardons, blanched
50ml olive oil
sea salt, and white pepper

For the chimichurri:
1 bunch fresh parsley, chopped
8 garlic clove, finely chopped
100ml olive oil
50ml sherry wine vinegar
3 tablespoons lemon juice
1 teaspoon salt
½ teaspoon freshly ground pepper
½ teaspoon ground cayenne pepper

Thread the beef onto the skewers and brush with the olive oil. Puree the white beans and garlic together in a blender until the mixture forms a coarsely textured purée. Place the bacon lardons in a saucepan and push the bean mixture through a sieve into the pan. Add the olive oil and season to taste. Heat gently and keep warm until ready to serve. Purée all the ingredients for the Chimichurri together in a blender. Grill the beef skewers until cooked to your liking, brushing with the chimichurri mixture during the last few minutes of cooking. To serve, spoon a disc of the purée into the centre of each of 4 warmed plates, top with 2 beef skewers and drizzle with a little extra chimichurri.


courtesy of: Paul Bloxham, Good Food Live, UKTV Food

704. GRILLED HANGER STEAK with BACON CHIMICHURRI

serves 8


8 garlic cloves, smashed
4 thyme sprigs, coarsely chopped
2 rosemary sprigs, coarsely chopped
1 cup dry red wine
1 medium red onion, minced
2 tablespoons extra-virgin olive oil
Eight 6-ounce hanger steaks, trimmed
Salt and freshly ground pepper


Bacon Chimichurri

4 garlic cloves, quartered with germ removed
1/2 cup packed flat-leaf parsley leaves
1/4 cup packed oregano leaves
1/4 cup rice vinegar
Juice of 1 lemon
1 cup extra-virgin olive oil
Salt and freshly ground pepper
1/2 pound sliced bacon

MARINATE THE STEAK: In a large, shallow dish, combine the garlic, thyme, rosemary, wine, onion and olive oil. Add the hanger steaks and turn to coat thoroughly. Cover and refrigerate for at least 4 hours or overnight.

MAKE THE CHIMICHURRI: In a food processor, pulse the garlic, parsley, oregano, vinegar, lemon juice and olive oil until the herbs are pureed. Scrape into a bowl and season with salt and pepper. In a large skillet, cook the bacon in 2 batches over moderate heat until crisp, about 8 minutes. Drain on paper towels and let cool, then finely chop. Pour all but 2 tablespoons of the bacon fat from the skillet.

Light a grill. Scrape the marinade off the steaks and season them with salt and pepper. Grill the steaks over a hot fire until charred all over, about 10 minutes for medium-rare meat. Transfer to a cutting board and let rest for 5 minutes.

Meanwhile, heat the bacon fat in the skillet. Add the chimichurri and bring to a simmer over high heat. Remove from the heat and stir in the bacon. Pour the sauce into a serving bowl. Carve the steaks crosswise into thick slices and serve immediately with the chimichurri.


WINE: Seviche is almost as popular in Chile as it is in Peru—maybe because citrusy Chilean Sauvignon Blancs, particularly from the cool Casablanca region, pair so well with it. Two good choices are the grapefruity 2006 Los Vascos and the minerally 2005 Kingston Family Vineyards Tobiano.


courtesy of: E. Michael Reidt, "Tao of Entertaining," Food & Wine, May 2007