3898. BARN-BURNING BAKED CATFISH wrapped in BACON

Makes 10 servings


6 eggs
1/4 cup Tabasco® brand Green Jalapeño Pepper Sauce
1 (15-ounce) container dry bread crumbs
6 tablespoons garlic powder
6 tablespoons Italian seasoning
10 catfish fillets
2 pounds bacon, preferably maple-flavored
8 lemons
1 (5-ounce) bottle Tabasco® brand Habanero Sauce

Preheat oven to 325°F.
Start by combining the eggs with Tabasco® Green Sauce and blending thoroughly. Pour breadcrumbs into a large mixing bowl with garlic powder and Italian seasoning. Mix thoroughly.

Wrap bacon around fillets of catfish and dip into egg mixture, then place into breadcrumb mixture, making sure every part is covered. Place on a greased pan, then drizzle Tabasco® Habanero Sauce on top of each fillet of fish in an “S” pattern.

Fish normally bakes in about 25 minutes, but with bacon wrapped around it, bake in oven for 45 minutes or until bacon is crispy and fish is flaky. Place on plates and serve with squeezed lemons and the remaining Tabasco® Habanero Sauce.


bacon recipe source: Firefighter James Coppinger, Framingham Fire Department, Massachusetts, second runner up in the 4th national Tabasco® Cook & Ladder® Competition; Tabasco.com

3445. BACON HABANERO RANCH BURGER

1 1/2 pounds ground chuck
Kosher salt and freshly ground black pepper
4 slices of white cheddar cheese
bacon, cooked
tomato, sliced
lettuce

Habanero ranch sauce
1/4 cup buttermilk
1/4 cup mayonnaise
1 habanero pepper, stemmed and seeded
1 clove garlic
1 green onion
dash white vinegar
salt and pepper, to taste

Habanero Ranch Sauce: Place all ingredients in food processor and puree until smooth.

Burgers: Heat a gas grill to high or heat coals in a charcoal grill until they glow bright orange and ash over. Grill the burgers until golden brown and slightly charred on the first side, about 3 minutes. Flip over the burgers. Cook beef burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare (3 minutes if topping with cheese) or until cooked to desired degree of doneness. Add the cheese, if using, to the tops of the burgers during the last minute of cooking and top with a basting cover, close the grill cover, or tent the burgers with aluminum foil to melt the cheese. Remove patties from grill, serve on bun, topped with lettuce, tomato, bacon, and habanero ranch sauce.

bacon recipe source: Tommy, SMAK: a food blog, September 11, 2014

3289. SPICY RED WINE BACON HABANERO SAUCE

2 habanero peppers, diced
2 slices bacon, chopped
1 small onion, chopped
1 cup red wine
2 tablespoons butter
 salt to taste

Heat a saute pan to medium heat and bacon slices. Cook about 10 minutes, or until bacon begins to crisp. Add onion and habanero peppers. Stir. Cook about 5 minutes, or until onions are nice and soft. Add red wine and bring to a boil. Reduce heat to medium-low and allow wine to reduce to about 1/4 cup, about 5-6 minutes. Remove from heat. Stir in butter to melt. This will thicken the sauce and make it velvety. Strain into a serving dish and salt to taste. Serve.


bacon recipe source: Habanero Madness.com

1926. GRILLED GREEN CHILE-STUFFED PEPPER STEAKS wrapped in BACON

yields four servings


4 bonelesss rib-eye steaks, filet mignon, or sirloin steaks, cut 1 to 2 inches thick
4 green New Mexican chiles, roasted, peeled, stemmed, and seeded
4 strips uncooked bacon
2 tablespoons red peppercorns
2 tablespoons white peppercorns
2 tablespoons black peppercorns
2 tablespoons Caribbean habanero sauce
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
1/2 teaspoon garlic powder

Slice the steaks horizontally to create a pocket, but do not cut all the way through the steak. Place a green chile into each of the pockets. Wrap a strip of bacon around each steak in the same direction as the pocket and secure with a toothpick.

Wrap the peppercorns in a kitchen towel and with a meat pounder or rolling pin gently pound the peppercorns until coarsely crushed. Press the crushed peppercorns into the sides of each steak. Place the steaks into a non-metallic pan.

To make the marinade: combine the habanero sauce, Worcestershire, soy sauce, vinegar, and garlic powder in a bowl. Pour the marinade over the meat, and marinate in the refrigerator for 2 to 3 hours.

Preheat the grill and bring the steaks up to room temperature before placing on the grill. Grill the steaks over medium heat for about 12 to 16 minutes for medium-rare or until the internal temperature reaches 150 degrees F.

Place the steaks on individual plates and serve.


bacon recipe courtesy of: Dave Dewitt, "New Mexico," BBQ with Bobby Flay, Food Network