3937. BACON GUAVA CREAM CHEESE DIP

8 slices of bacon

2 8oz blocks of cream cheese, softened

guava marmalade 
(it should be closer to a syrup than a jelly)

guava paste

Cuban crackers 
(or water crackers if you can’t find them)

Cut the bacon into relatively small pieces, crisp it up in a pan, and set it on some paper towel to drain. Cut a few slices of the guava paste into small cubes and set aside. In a small container that you can put in the oven spread a little of the guava marmalade.

Next spread some of your softened cream cheese into the container. Top the cream cheese with some guava paste, bacon, and another heavy drizzle of the guava marmalade. Repeat until your container is topped off, and bake in a 350°F oven for around 10 minutes. Serve warm with Cuban crackers.


bacon recipe source: Cristina Fundora (lilliputdesign), Practical Panache, May 19, 2015

3606. BACON GUAVA CREAM CHEESE BITES

makes about 36 pieces


1/2 lb. (half a package) bacon
Square wonton wrappers
4 oz. cream cheese
4 oz. guava paste
Cooking oil (for deep frying)
Water (to glue the wontons)

Slice the entire package of bacon down the middle so you have shorter pieces to cook. Fry these in a hot skillet until they are crispy, but not burned. Drain on paper towels and chop roughly into smaller pieces.

Separate the thin sheets of wonton. I used both 1 and 2 sheets. Two sheets add more crunch. This will depend on your personal preference.

Cut up the guava into small pieces.

To build the wontons, place small pieces of guava in the center of the wonton.

Spread with cream cheese, drop a few pieces of the roughly chopped bacon into this little cream cheese nest.

Dip your fingertip in water and run a tiny bit of water around the edges of the wonton. This acts like glue. You can also use egg white for this. Grab the corners of the wonton and squish corners together to create a little pouch.

Heat your oil in a deep skillet. The depth of the oil should just cover the wontons.

Fry quickly in the very hot oil. It should only take about 10-15 seconds, if that. Work in small batches. Don't do more than 3 or 4 at a time. They cook very quickly.

Drain cooked wontons on a paper towel.

Let them cool slightly before eating. They’re great at room temperature.

Serve and receive your praises.


bacon recipe source: Marta Darby (@Smrtqbn), My Big Fat Cuban Family, March 26, 2015

Bacon Guava Cream Cheese Bites 

INGREDIENTS

• 1/2 lb. (half a package) Farmland® Classic Cut Bacon
• Square wonton wrappers (I used the small ones.)
• 4 oz. cream cheese
• 4 oz. guava paste
• Cooking oil (for deep frying)
• Water (to glue the wontons)

1) Slice the entire package of bacon down the middle so you have shorter pieces to cook.
2) Fry these in a hot skillet until they are crispy, but not burned.
3) Drain on paper towels and chop roughly into smaller pieces.

4) Separate the thin sheets of wonton. I used both 1 and 2 sheets. Two sheets add more crunch. This will depend on your personal preference. I tried some both ways and I was equally happy.

5) Cut up the guava into small pieces.
6) To build the wontons, place small pieces of guava in the center of the wonton.

7) Spread with cream cheese, drop a few pieces of the roughly chopped bacon into this little cream cheese nest.

8) Dip your fingertip in water and run a tiny bit of water around the edges of the wonton. This acts like glue. You can also use egg white for this. Grab the corners of the wonton and squish (<—yes, that’s the technical term for it) corners together to create a little pouch.

9) Heat your oil in a deep skillet. The depth of the oil should just cover the wontons.
10) Fry quickly in the very hot oil. It should only take about 10-15 seconds, if that. Work in small batches. Don't do more than 3 or 4 at a time. They cook very quickly.
11) Drain cooked wontons on a paper towel.

12) Let them cool slightly before eating. They’re great at room temperature.
13) Serve and receive your praises.
Makes about 36 pieces.
- See more at: http://www.mybigfatcubanfamily.com/my_big_fat_cuban_family/2015/03/bacon-guava-cream-cheese-bites-recipe.html#sthash.risKDMzw.dpuf

2916. GUAVA-BACON CRUNCH BITES

phyllo dough (prepare as directed on package/box)
1 medium guava
1 package of bacon, cooked, cut into small bits
1/2 cup chopped walnuts, toasted
3 packets sugar substitute or 6 teaspoons sugar
butter

Cut open one guava and toss outer layer. Cut guava into chucks and place in hot pan. Add 3 packets of sugar substitute. Mash guava while it starts to cook down. Set aside while you work on your fillo dough. Mix guava, walnuts, and bacon together. Set aside. Grab your phyllo dough you have already prepped. Cut the dough into even squares. I found it easier to use a pizza cutter. Now get you delicious mixture and place about a tablespoon of the mixture into the center of each square. Fold up the edges to meet at top and twist to close as a cup. This will seal itself. Place each cup (or ‘bite’) onto a buttered baking sheet and place in the oven at 325 degrees until browned. Let cool and enjoy!


bacon recipe courtesy of: Lauren (Elle), bacon in the oven, July 30, 2011

1069. SLAB BACON in HOT-PEPPER-and-BROWN-LOAF-SUGAR ADOBO

serves 6 to 8


1 piece (4 pounds) meaty slab bacon or pork belly, rinsed and pat dry
18 dried Andean panca peppers or a combination of equal parts dried mirasol and panca peppers (or a combination of Mexican dried ancho and guajillo chiles), stemmed and seeded
1 tablespoon extra-virgin olive oil
8 large cloves garlic
2 teaspoons ground cumin
1 teaspoon dried oregano
1/4 teaspoon aniseed
1/2 teaspoon Spanish hot paprika
1/2 cup freshly squeezed orange juice
1/2 cup freshly squeezed bitter orange juice, such as from Seville oranges, or 1/4 cup freshly squeezed lime juice
2 tablespoons guava preserve or 1 tablespoon Catalan wild oak honey
1/4 cup Oloroso sherry
1/2 cup grated brown loaf sugar, preferably Mexican piloncillo or Columbian panela or dark muscovado sugar
1 teaspoon coarse salt

Score the slab bacon on the meat side; set aside.

Heat a heavy-bottomed skillet over medium heat. Working in batches, add dried peppers to skillet and toast lightly for 3 to 4 seconds on each side. Transfer toasted chiles to a medium bowl. Cover with hot water and let stand until soft, about 10 to 15 minutes.

Transfer peppers to the jar of a blender or bowl of a food processor, along with olive oil, garlic, cumin, oregano, aniseed, paprika, orange juices, guava preserves or honey, sherry, brown loaf sugar, and salt; blend until smooth.

Place bacon in a 2-inch deep baking pan. Pour the chile mixture over bacon and rub thoroughly until fully coated. Cover with plastic wrap and let marinate at least 6 hours and up to overnight.

Preheat oven to 350 degrees with rack in the center. Remove plastic wrap from baking dish and add 1/4 cup water to dish. Cover baking dish tightly with parchment paper-lined aluminum foil. Transfer baking dish to oven and bake for 1 hour. Continue baking and basting bacon, until golden brown and fork tender, about 20 minutes more.

Transfer bacon to a large cutting board and cut into 2 1/2-inch pieces. Serve immediately with Guatemalan red cabbage relish or Mendoza's fresh corn polenta; garnish with cacao nibs, if desired.


courtesy of: Maricel Presilla, Cucharamama Restaurant, 233 Clinton Street, Hoboken, New Jersey 07030

413. BIG CITY RIBS with BACON

4 pounds baby back ribs
1 large onion, thinly sliced
1 pound bacon, minced

Lay onions and bacon on top of ribs.


Sauce
3/4 cup catsup
2 tablespoons red wine vinegar
2 tablespoons Worcestershire sauce
4 tablespoons shoyu
1/2 cup brown sugar
1/2 cup guava puree
1/4 cup mango puree
1 tablespoon liquid smoke with 3/4 cup water

Pour sauce mixture over ribs and cover with foil. Bake at 350 degrees F for 2 1/2 to 3 hours.

Broil on hibachi until caramelized.


courtesy of: Chefs Sky Ogata and Eric Yamaguchi, Big City Diner, Honolulu, Hawaii