2492. BACON KEY LIME PIE

makes 8 servings


For the bacon and graham cracker crust:
1 pound applewood-smoked bacon
1 1/4 cups graham cracker crumbs from about 10 (2 1/4-inch by 4 3/4-inch) crackers
1/4 cup packed light brown sugar
7 tablespoons unsalted butter, melted

For the filling:
4 egg yolks
1 (14-ounce) can sweetened condensed milk
1/2 cup fresh or bottled Key lime juice

To serve:
3 tablespoons graham cracker crumbs from about 2 (2 1/4-inch by 4 3/4-inch) crackers
1 cup heavy cream
1/2 cup pure maple syrup
Zest of 2 Key limes

Special equipment: 9-inch pie plate, nonstick vegetable-oil spray

Make the bacon and graham cracker crust: Spray a 9-inch pie plate liberally with nonstick vegetable-oil spray.

In a large heavy skillet over moderate heat, cook the bacon, turning occasionally, until crisp. Transfer the bacon to a paper towel–lined plate to drain, reserving the fat in the skillet. Strain the bacon fat through a fine-mesh sieve, measure 4 tablespoons for the filling, and discard the rest.

Finely chop the bacon. Reserve 3 tablespoons of bacon for the garnish and place the rest in a medium bowl. Add the graham cracker crumbs and brown sugar and stir to combine. Drizzle with melted butter and stir until well combined. Press the mixture evenly onto the bottom and up the sides of the prepared pie plate and refrigerate for 30 minutes.

Make the filling: Arrange a rack in the middle of the oven and preheat to 350°F.

In a large bowl, whisk together the egg yolks, sweetened condensed milk, Key lime juice, and the 4 tablespoons of reserved bacon fat. Pour into the unbaked graham cracker and bacon crust and bake until just set in the center, about 12 minutes. Transfer to a wire rack to cool completely then freeze for at least 1 hour. DO AHEAD: The pie can be baked and stored, covered, in the freezer, up to 3 days.

Garnish and serve: Remove the pie from the freezer and thaw in the refrigerator for 20 minutes prior to serving.

In a small bowl, stir together the graham cracker crumbs and the reserved 3 tablespoons of bacon.

In a medium bowl, whisk the heavy cream until soft peaks form. Gently mound the cream on top of the pie then drizzle with the maple syrup and sprinkle with the lime zest and bacon and graham cracker garnish.


bacon recipe courtesy of: David L. Sloan, for Epicurious, February 2012

1705. ALLIGATOR TAIL wrapped in BACON with NARANJILLA SAUCE

yields four servings


1 1/2 pounds alligator tail meat
1/4 pound bacon
1/2 teaspoon pepper
2 tablespoons sunflower oil
1/2 naranjilla sauce (recipe below)

Cut alligator meat into small medallions and wrap each with a strip of bacon. Season with salt and pepper. Heat sunflower oil in a sauté pan over medium-high heat; add medallions and brown on both sides until cooked through.


Naranjilla Sauce

4 fresh naranjilla or Florida key limes
2 ounces white rum
3/4 cup sugar
4 ounces balsamic vinegar

Cut the naranjillas in half; scoop seeds and pulp into a sauté pan. Discard the rind. Add the rum, sugar and balsamic vinegar to pan. Heat mixture over medium-high heat until reduced to a syrup. Remove from heat and keep warm.

To Serve: Arrange alligator medallions and drizzle with Naranjilla Sauce.


bacon recipe courtesy of: Chef Hugo Jimenez Rojas, Casa Ceibo, Baja de Caraquez, Ecuador (Third Place Winner) | 2nd Annual Alligator Signature Recipe Competition, American Culinary Federation Central Florida, FRLA Restaurant Show, Orlando, September 2009