3999. FISH TACOS with SMOKED BACON

Makes 6 tacos


2 cod fillets cut into cubes

2 slices of thick smoked bacon, chopped into small pieces

1/2 white onion finely chopped

2 garlic cloves, minced

1 small tomato, chopped

1/4 cup fresh, chopped cilantro

A pinch of lemon zest and the juice of half a lemon

1 tbsp. butter

1/2 tsp. dried oregano

1/2 tsp. red pepper flakes (adjust according to taste)

salt to taste

6 corn tortillas

avocado, limes, and salsa for serving

In a large pan, cook bacon for 3-4 minutes. Add onion and continue to cook until onions soften. Add garlic and cook for 2 minutes, stirring. Add tomato and continue to stir. Add butter into pan. Add cod and cook until the fish begins to flake. Using a spoon, break the cod apart into smaller pieces. Add oregano, red pepper flakes, and salt.

Stir until fish cooks and juices from the stew begin to evaporate. Turn heat off. Add the lemon zest and juice. Stir. Taste and adjust seasonings according to taste. Fold in cilantro right before serving. Warm tortillas on the stovetop. Serve with avocado, limes, and your favorite salsa.

bacon recipe source: Ariana, Mexicrave, May 25, 2014

3956. CHARRED BRUSSELS SPROUT, BACON, and TOASTED SESAME SEED GUACAMOLE

6 ounces brussels sprouts, stems removed and cut in half

3 slices thick cut bacon, fried until crispy

1 tablespoon sesame seeds, toased

1/4 cup pomegranate seeds

2 large ripe avocados, cut in half and pitted

1 lime

1/4 cup red onion, diced

1/4 cup cilantro, chopped

1 small jalapeño, seeds removed and diced

1/2 teaspoon salt, more to taste if desired

1/4 teaspoon ground cumin, optional

Chop the rough ends off of the brussels sprouts, then carefully cut them in half. Set aside.

Place the bacon in skillet and cook over medium heat until crispy. Place the bacon on a paper towel lined plate; set aside.

Add brussels sprouts to the pan you cooked the bacon in, cut side facing down, and cook on medium-high heat for about 5 minutes, or until they have charred. Flip the brussels sprouts over, add a squeeze of lime to the pan (about 1 slice), and cook on the other side for one minute. Transfer the brussels sprouts to a cutting board. Let them cool for a few minutes, then, using a large sharp knife, roughly chop them. Set aside.

Roughly chop cooled bacon into small pieces. Set aside.

Add the sesame seeds to a large skillet over medium-heat; cook for 3-5 minutes, shaking the pan occasionally to move the seeds around a little.

Remove the seeds when they darken and become fragrant. Set aside.

In a large bowl combine the pomegranate seeds, pitted avocados, remaining lime juice, red onion, cilantro, jalapeño pepper, salt, and cumin. Smash until smooth, then stir in chopped brussels sprouts, bacon, and sesame seeds. Serve with chips!

bacon recipe source: Ashley, Baker by Nature (@BakerByNature), December 5, 2014

3914. BACON TOSTILOCOS

Serves: 1-2


For the quick pickles:
1/4 cup freshly squeezed lime juice
1/2 teaspoon dried oregano (preferably Mexican)
1/2 teaspoon kosher salt
3/4 teaspoon sugar
Half of 1 small red onion, peeled and thinly sliced
Half of 1 cucumber, peeled and cut into half moons

For the Tostilocos:
1 small bag (3.7 oz) salsa verde flavored chips
1 heaping tablespoon tamarind candies, plus more to taste
1 heaping tablespoon Japanese peanuts, plus more to taste
3 slices of bacon (cooked through but still pliable), thinly sliced
Quarter of 1 small jicama, peeled and sliced into thin sticks
Lime wedges, for serving
Chamoy, for serving
Hot sauce, for serving (like Tapatio)
Chopped fresh cilantro, for serving

To make the quick pickles, add lime juice, oregano, salt, and sugar to a small bowl, whisking to
combine. Add sliced onion and cucumber, tossing in the pickling liquid. Let sit for 1–3 hours at room temperature, tossing every 20 minutes for the first hour. Store in the refrigerator for up to 1 month.

Arrange a layer of chips on a large plate. Scatter some of the pickled onion and cucumber, candies, peanuts, bacon and jicama over top. Add another layer of chips and toppings. Dress the entire plate with freshly squeezed lime juice, chamoy and hot sauce to taste. Finish with a sprinkling of chopped fresh cilantro.

To enjoy these Tostilocos on the go, open the bag of chips by slitting through one of the long sides. Add toppings and flavorings directly to the bag. Be sure to bring some extra napkins!


bacon recipe source: Brandon Matzek, Kitchen Konfidence (@brandiego), September 10, 2013

3747. BACON-WRAPPED CORN ON THE COB with CHARRED LIME CREMA

serves eight

3 lb. sliced bacon

1 bunch basil, leaves only, torn

2 jalapeño peppers, thinly sliced

8 ears corn, shucked

Charred lime crema (recipe below)

Charred lime crema (makes 8 servings)

½ cup crème fraîche or sour cream

1 cup heavy cream

4 oz. cream cheese, diced

1 lime

1/4 teaspoon fine sea salt

Let the crème fraîche or sour cream, heavy cream and cream cheese sit at room temperature for 30 minutes. 

Meanwhile, heat a grill or grill pan to high. Use a wand-style grater to remove the zest from the lime. Reserve the zest. Cut the lime in half, then grill the halves, cut sides down, until a deep black crust forms, about 10 minutes. Remove the lime halves from the heat and let cool slightly. Juice the charred lime over a mesh strainer set over a large bowl. Discard any solids in the strainer.

Add the lime zest, crème fraîche or sour cream, heavy cream, cream cheese and salt to the lime juice. Use an electric mixer on medium-low to mix until combined. Increase the mixer to high and beat for two to three minutes, or until light and fluffy. Transfer to a container, cover and refrigerate until ready to serve.

Corn on the cob: Line a baking sheet with kitchen parchment.

Lay a 13-by-18-inch sheet of kitchen parchment on the counter and lay six or seven slices of bacon on it alongside each other, slightly overlapping, fat side against meat side, to form a rough rectangle that is as wide as an ear of corn is long. Cover the bacon with a second sheet of parchment and pound lightly with a meat mallet or small saute pan to flatten the bacon and press it together.

Remove the top sheet of parchment. Top the bacon with 10 to 12 small pieces of basil and a few slices of jalapeño pepper. Lay one ear of corn across the bottom of the rectangle and roll the corn up in the bacon, using the parchment to help. If the bacon is particularly long, trim the excess. Transfer the bacon-wrapped corn to the prepared baking sheet, laying it seam side down. Repeat the process with the remaining corn.

Cover the corn with plastic wrap and refrigerate for at least eight hours and up to 24 hours.

When ready to cook, heat the grill to medium.

Grill the corn, starting with the bacon seam side down. Give each ear a quarter turn every five minutes until all of the bacon is crisp and caramelized and the corn is tender, 15 to 20 minutes total. Alternatively, you can lay the bacon-wrapped corn on a rack set over a rimmed baking sheet and cook it in a 350 F oven for 25 to 30 minutes. Serve with charred lime crema.

bacon recipe source: The Seattle Times, June 30, 2015; adapted from Home: Recipes to Cook with Family and Friends, by Bryan Voltaggio (Little, Brown, 2015)

3686. CHILI WAFFLE SANDWICHES with CHEESY SCRAMBLED EGGS, BACON and AVOCADO

makes four sandwiches 


For the Chili Waffles:
1 cup all purpose flour
1 1/2 teaspoons baking powder
1 teaspoon sugar
Pinch of salt
1/2 cup milk
2 eggs, beaten
1 tablespoon sambal oelek (or other chili garlic paste)
1 tablespoon Sriracha chili sauce
2 tablespoons unsalted butter, melted and cooled 

For the Cheesy Eggs:
1 tablespoon butter
8 eggs, beaten
1/3 cup shredded sharp cheddar 

For the Sandwiches:
8 strips bacon, cooked
2 avocados, sliced
1 lime, cut into sections 

For the Chili Waffles: Preheat a waffle iron. In a large bowl whisk together flour, baking powder, sugar, and salt. In a separate bowl whisk together milk, eggs, sambal oelek, sriracha, and butter.

Pour wet ingredients over dry ingredients and whisk until just smooth. Pour half the batter onto the waffle iron and cook until waffle is golden brown and crisp. Repeat with remaining batter. This amount of batter will be enough to make two large, round, deep grooved waffles. Depending on your waffle iron you need to divide the batter differently. 

For the Cheesy Eggs: In a medium non-stick skillet over medium high heat, melt butter, then stir in eggs and cheese. Cook, stirring constantly with a rubber spatula, until the eggs are soft but still slightly runny. Remove from heat. 

For the Sandwiches: Place 2 pieces of waffle on each plate, then divide the bacon between each piece of waffle, place the scrambled eggs on top of the bacon, then top the eggs with sliced avocado and squeeze the lime over top. Scatter sliced scallions over each plate and serve immediately.


bacon recipe source: Sydney Oland (@sydneyoland), Serious Eats, May 4, 2013

3685. SARDINE and BACON SPAGHETTI

serves two


1/2 lb thin spaghetti
2 strips of bacon, chopped
1 small onion, chopped (about 1/2 cup)
2 garlic cloves, grated
1 Roma tomato, chopped
1 can of sardines in oil, bones removed and chopped
1 lime, zested and juiced
1/2 cup white wine
salt & pepper to taste
Olive oil

Cook spaghetti until al dente. Drain, toss in olive oil and set aside. Cook bacon until crisp and the fat is rendered. Scoop onto a paper towel with a slotted spoon to drain any fat and clean out the pan. Place the pan back on the heat with a drizzle of olive oil and add the onion. Cook the onion until it starts to caramelize. Then, add the garlic and tomatoes. Add the sardines, wine and lemon juice. Adjust the heat to low and simmer until the wine is slightly reduced and the sauce is thick. This is where you want to taste the sauce to see if it needs any salt or pepper. Add the spaghetti and lime zest, toss everything together, and turn off the heat. Serve with crumbled bacon.


bacon recipe source: Jamily, Chef by Invitation, August 28, 2012

3667. TEXAS-STYLE BACON, BEANS and EGGS: BLACK BEAN CHILAQUILES

yields four servings


12 corn or flour tortillas, cut into strips

Cooking spray
1 tablespoon vegetable oil
8 slices smoky lean bacon, sliced across the strips 1/2-inch long
1 red onion, peeled, quartered and sliced
2 Fresno or jalapeno chiles, sliced
4 cloves garlic, chopped
1 (28-ounce) can black beans
1 tablespoon cumin (a scant palmful)
1 rounded tablespoon chile powder (a healthy palmful)
Salt and freshly ground black pepper
1 cup beer (recommended: Negra Modelo)
1 (14-ounce) can diced fire-roasted tomatoes
Small handful fresh cilantro leaves, chopped
1 1/2 to 2 cups shredded hot pepper sharp Cheddar cheese or Pepper Jack cheese
4 eggs, to prepare any style (1 per person)
Ripe avocado, halved, pitted and diced
Lime, cut into wedges

 

Preheat oven to 425 degrees F.

Cut tortillas into strips and spray with cooking spray. Bake 12 to 15 minutes until crisp. Arrange in casserole dish.

Heat a skillet over medium-high heat with 1 tablespoon vegetable oil. Add bacon and brown then remove with a slotted spoon. To the skillet, add the onions, Fresno peppers, and garlic and saute a few minutes.

Add the beans and season with cumin, chile powder, salt, and pepper, stir in tomatoes, cilantro, and beer. Thicken 1 minute, then adjust seasoning and arrange on top of tortillas, and scatter in bacon bits and cheese.

Cool and store for make-ahead meal.

Bake in the hot oven until bubbly and hot, top with fried eggs (as soft or hard as you like), diced avocado and lime wedges.

bacon recipe source: Rachael Ray, "It's a Breeze," Rachael Ray's Week in a Day, Food Network

3638. SMOKED TARAHIKI with CRISPY BACON and MINTED WARM NEW POTATO and FENNEL SALAD

yields four servings


3 cups sliced new potatoes
1 cup sliced fresh fennel bulb
¾ cup creamy mint & anchovy dressing
salt and milled pepper
4 x 120 grams (~4 oz) pieces smoked tarakihi or similar fish
¾ cup water
3 tablespoons olive oil
8 to 10 rashers streaky bacon
fresh lemon or lime wedges

Cook the potato slices in salted water for 8 minutes, before adding the sliced fennel and cooking a further 4 to 5 minutes or until the sliced potatoes are tender. When cooked, drain in a colander and cool before gently tossing in a bowl with the creamy mint dressing.

Place the smoked fish into a pan with the water and olive oil. Cover and bring to a gentle simmer for 4 minutes, then remove from heat. The fish is already cooked, it’s just being warmed gently.

Cook the bacon until crispy.

Serve the steamed smoked fish and crispy bacon with the warm potato and fennel salad and a wedge of lemon or lime.


bacon recipe source: Annabelle White, New Zealand Woman's Weekly (@NZWomansWeekly), January 27, 2012

3587. BACON HABANERO MOJITO

2 slices bacon cooked
1 habanero, thinly sliced
10 mint leaves
1 lime, cut in 6 wedges
4 tablespoons sugar
3 oz light rum
1 cup club soda
2 cups ice cubes

Squeeze 4 of the lime wedges and then add wedges to a large cup. Add sugar and mint leaves and use the back end of wooden spoon to mash the limes and mint with the sugar, releasing all the oils and flavor. Add rum and club soda and gently mix to combine.

Prepare 2 smaller glasses with ice and a lime wedge. Add half of the habanero to each glass and then equally pour mojito over each cup of ice.


bacon recipe source: Wendy O'Neal, Around My Family Table (@MyFamilyTable), August 2014

3567. BACON GAZPACHO

serves 4-6


about 2¼ pounds tomatoes, chopped
12 ounces applewood smoked bacon
2 limes, juiced
2 garlic cloves, minced
1 large cucumber, peeled and diced
1 avocado, cut in half and divided
½ of a large red onion, chopped
1 jalapeno, seeded or unseeded depending on desired heat
½ cup (lightly packed) fresh cilantro
2 cups water
1 tablespoon bacon grease

Cook bacon until crispy, drain, reserving 1 tablespoon grease, set aside. Chop all vegetables and divide in half. Cut avocado in half and rub one half with a piece of lime, dice the other half. Crumble bacon.

Add half of the chopped vegetables, half the crumbled bacon, half of the chopped avocado, lime juice, and cilantro to a food processor and process until vegetables are fine. Pour processed vegetable mixture into a mixing bowl, then add remaining vegetables, most of the bacon (reserve some for topping), and avocado. Stir in water and bacon grease, refrigerate for at least one hour. Ladle into bowl, top with bacon and diced avocado from remaining half , if desired. Serve well chilled.


bacon recipe source: Bernadette Martin (@BernadetMartin), Rants from My Crazy Kitchen, August 12, 2014

3559. CRISPY COCONUT BACON TEMPURA with MAUI MUSTARD DIPPING SAUCE

serves 6-8 


1 pound thick cut bacon 
3/4 cup red pepper jelly, divided 
8 ounces can crushed pineapple, drained 
3 tablespoons whole grain mustard 
2 tablespoons fresh chopped cilantro 
1 cup all-purpose flour 
1 teaspoon sea salt, plus more for garnish 
1 tablespoon ground ginger 
1/2 teaspoon white pepper 
1/2 teaspoon garlic powder 
3/4 cup lime flavored seltzer 
2 cups unsweetened shredded coconut 
1 cup plain fine dry breadcrumbs 
2 cups coconut or vegetable oil, for frying 
2 fresh lime, cut into wedges

Heat oven 400F. Line a large rimmed baking sheet with parchment paper.

Arrange bacon slices on the paper in a single layer. Stir 4 tablespoons of pepper jelly; brush over 1 side of bacon. Bake 18 to 20 minutes or until brown and just cooked through. Transfer bacon to paper towels, glazed side up, to cool.

Meanwhile, in small bowl, stir cup pepper jelly, mustard, pineapple and cilantro until blended. Cover Maui Mustard and set aside.

When bacon is cool prepare tempura batter by whisking flour, sea salt, ginger, pepper, garlic powder and seltzer in a bowl until smooth. Combine coconut and breadcrumbs in a large shallow dish. Dip bacon pieces in tempura batter letting excess drip back into the bowl and then dredge in coconut-breadcrumbs to coat.

Pour oil to a depth of 2 inches in a deep skillet and heat to 350F. Fry bacon in batches 30 seconds per side or until crisp and golden brown. Drain on paper towels. Season with an additional sprinkle of sea salt while still hot. Serve with Maui Mustard and lime wedges.


bacon recipe source: lisak (member), cookmore

3633. BACON-WRAPPED SALSA-STUFFED CHICKEN

serves four


Chicken:
4 chicken breasts
12 slices of bacon
toothpicks

Salsa:
3 plum tomatoes, peeled and seeds removed, chopped
2 green onions, sliced
1 jalapeño pepper, seeded and thinly sliced
2 cloves garlic
zest and juice of 1 lime
2 tablespoons fresh cilantro, minced

Preheat your oven to 400° F. Combine all the ingredients for the salsa in a bowl and mix well. Cut the chicken breasts in half horizontally, so that you can open them up like a book. Flatten them out with a rolling pin. Fill each chicken breast with an equal amount of the salsa mixture and close them up. Roll the bacon strips around the chicken, and pin them in place with the toothpicks. Once the chicken is wrapped, place it in a baking pan and bake 30 to 35 min or until a meat thermometer reads 170 F. Then broil 5 to 6 min or until the bacon is nicely crisp. Serve with salsa.


bacon recipe source: Paleo Leap (@PaleoLeap) 

3601. ROASTED CHICKEN FLAUTAS with BACON GUACAMOLE

makes four servings


2 cups roasted chicken, skinless, shredded
1 cup cheese, grated
1/2 cup prepared salsa
12 flour tortillas, small
2 Haas avocados
1/2 tomato, seeded, diced
1 tablespoon cilantro, chopped
1/2 lime, juiced
1/2 fresh jalapeno, seeded, chopped
3 strips cooked bacon, crumbled
pepper, salt
toothpicks
1 cup cooking oil
sour cream

Shred chicken, place in bowl, toss with salsa and set aside. Place half of the tortilla shells in the microwave and heat for about 10 seconds to soften. Add about 1 tablespoon of chicken and cheese in the middle of each tortilla shell, roll up and secure with a toothpick, repeat. Heat remaining tortillas and repeat the process. Dice bacon and place in a skillet over medium heat, cook until crisp about 7 minutes, remove drain and set aside. In a bowl add avocados, a pinch of pepper and salt, lime juice and mix well. Add cilantro, jalapeno, tomatoes, mix well and fold in bacon and set aside. Heat cooking oil in skillet over medium heat to about 325 degrees, add flautas in batches and cook for about 2-3 minutes on each side or until golden brown. Drain on paper napkins and repeat. Top with guacamole and sour cream and enjoy.


bacon recipe source: Creole Contessa (@CreoleContessa), December 6, 2013

3586. CORN CHOWDER with CHILI POWDER, BACON and CRUMBLED COTIJA CHEESE

yields 4 to 6 servings


Chili powder:
2 teaspoons ground cumin
2 teaspoons garlic powder
1 teaspoon dried oregano
1 teaspoon paprika
1 teaspoon cayenne pepper
1 teaspoon salt

Bacon crispies:
2 thick slices bacon, finely cubed
1 tablespoon extra-virgin olive oil

Corn chowder:
1 onion, chopped
2 tablespoons all-purpose flour
1 teaspoon chili powder
3 1/2 cups organic chicken stock
2 cups corn kernels
2 cups Yukon gold potatoes, cubed
sea salt
freshly cracked pepper
1/2 cup heavy cream

Garnishes:
1/2 cup crumbled cotija cheese
lime wedges
tortilla chips

For the chili powder: Mix together the cumin, garlic powder, oregano, paprika, cayenne and salt.For the bacon: Crisp the bacon in the olive oil in a saucepan over medium heat, about 10 minutes. Remove the bacon with a slotted spoon and set aside on paper towels. Keep the grease.

For the chowder: Brown the onions in the same saucepan, about 10 minutes. Sprinkle on the flour and chili powder. Cook for 1 minute. Add the chicken stock, corn and potatoes. Season with salt and pepper. Bring to a boil and simmer on medium-low until the potatoes are tender, about 20 minutes. Stir in the cream and remove from the heat.

Ladle the soup into bowls and garnish with cilantro and cheese. Sprinkle with the remaining chili powder and a squeeze of fresh lime juice. Serve with tortilla chips.


bacon recipe source: Nadia G, "Lazy Day Dishes," Nadia G's Bitchin' Kitchen, Cooking Channel TV

3574. CHICKPEA SALAD with BACON, COTIJA and ROASTED CHILES

serves four


1/2 pound dried chickpeas (garbanzo beans), soaked overnight in cold salted water at room temperature
1 bay leaf

1 carrot, cut into 3-inch segments 

1 onion, split in half 

1 stalk celery, cut into 3-inch segments, divided 

Kosher salt 

2 poblano or Anaheim chilies 

4 ounces bacon, cut into 1/2-inch pieces 

1 shallot, thinly sliced (about 2 tablespoons) 

1 medium clove garlic, minced (about 1 teaspoon) 

2 tablespoons extra-virgin olive oil 

2 tablespoons juice from 2 limes, plus 1 extra lime cut into wedges 

1/2 cup crumbled cotija cheese 

1/2 cup thinly sliced scallions, white and light green parts only 

1/2 cup roughly chopped fresh cilantro leaves 

 

Drain chickpeas and place in a large pot with bay leaf, carrot, onion, and celery. Cover with cold water by 2 inches, season with salt, bring to a boil, reduce to a simmer, and cook until the chickpeas are tender but still hold their shape, about 1 hour. Discard bay leaf, carrot, onion, and celery. Drain and rinse under cold running water until chilled. Let drain in a colander set in the sink.

 

Meanwhile, adjust rack to 4 to 5 inches below broiler and preheat broiler to high. Place chilies on a foil-lined broiler pan and broil, turning occasionally, until completely blackened on all surfaces, about 15 minutes total. Crimp foil to seal around the chilies and set aside for 10 minutes.

 

Meanwhile, cook bacon in a medium skillet over medium-high heat, stirring frequently, until completely crisp. Remove from heat and stir in shallots and garlic. Immediately transfer to a large bowl. Add olive oil and 2 tablespoons lime juice and whisk to combine.

 

When chilies are cool enough to handle, peel using your fingers. Discard skin, stems, and seeds and slice flesh into thin strips.

 

When beans are cooked and drained, add to bacon mixture. Add chili strips, cotija, scallions, and cilantro and toss to combine. Season to taste with salt and pepper. Serve immediately with lime wedges, or for better results, store overnight in a covered container in the refrigerator. Salad will keep for up to three days.

 

 

bacon recipe source: J. Kenji López-Alt, Managing Culinary Director, Serious Eats (@seriouseats), October 20, 2014

3559. BEER, BACON and STEAK SOBA BOWLS

serves four


3/4 cup rice wine vinegar
1 lime, sliced
3/4 cup water
1 tablespoon sea salt
1/4 cup sugar
1 large daikon, trimmed and cut into matchsticks (about 2 cups)
1 1/2 pounds petite filet or flat-iron steaks
12 ounces soba or whole wheat spaghetti
2 tablespoons high temperature/stir fry cooking oil
1/2 pound smoky black pepper bacon, cut into 1 1/2-inch pieces
2 bunches scallions, cut into 1-inch pieces on an angle
4 cloves garlic, thinly sliced
1 cup shelled edamame
2 tablespoons Worcestershire sauce
2 tablespoons tamari
1 can Sapporo beer
4 cups beef stock (32 ounces)
shiso cilantro leaves, coarsely chopped

Heat the vinegar, lime slices, water, salt and sugar in a saucepot over medium heat until at a low boil and sugar and salt dissolves. Pour the brine over the daikon and reserve.

Place the meat in the freezer for a few minutes to firm it up for stability when thinly slicing.

Bring a large pot of water to a boil to cook soba or spaghetti to al dente, according to the package directions.

Very thinly slice the beef against the grain.

Heat a large, round-bottom pot over high heat; add a little oil and brown and crisp the bacon. Remove to plate and spoon off all but 3 tablespoons fat. Add the beef in small batches to the hot drippings and stir fry it until brown and crispy at edges; remove to plate. Add the scallions to blister them, then add the garlic and edamame. Toss, then add the Worcestershire sauce and tamari; deglaze the pan with beer and reduce by half. Add the stock and simmer.

Divide the bacon, beef and noodles among bowls and top with soup. Garnish with the drained pickled daikon, shiso or cilantro leaves.

bacon recipe source: Rachael Ray, September 9, 2013

3460. SPICY PULLED CHICKEN SLIDERS with BACON-QUESO GUACAMOLE

yields 8-10 servings


1 medium yellow onion, minced
2 cloves garlic, minced
2 tablespoons olive oil
2 chipotle peppers canned in adobo, finely chopped
½ cup ketchup
1 lime, juiced
2 tablespoons honey
18 ounces beer
4 boneless skinless chicken breasts
36 slider buns

bacon-queso guacamole (recipe below)

 

Heat two tablespoons olive oil in a dutch oven (or large saucepan with a lid) over medium heat. When hot, add the minced onions and garlic and sauté for 3-4 minutes until the onions become translucent. Add the chipotles, ketchup, lime juice, honey and beer. Bring the mixture to a boil and then add the chicken breasts. Lower the heat to a simmer, cover and cook for 20 minutes.

Remove the chicken breasts from the cooking liquid and allow them to cool slightly. When cool enough to handle, shred the chicken using two forks.

Bring the cooking liquid to a boil and cook until it has reduced by about half and thickened slightly. This should take about 15 minutes.

When your sauce has reduced, mix in the shredded chicken and cook for 3-5 minutes until heated through. Spoon your spicy pulled chicken onto slider rolls and top with bacon-queso guacamole and serve immediately.

Bacon-Queso Guacamole (yields 8 servings)

3 avocados

1½ limes, juiced

1 clove garlic, minced

¼ cup red onion, minced

4 slices cooked thick-cut bacon, crumbled

½ cup crumbled queso fresco

3 tablespoons freshly chopped cilantro

salt

fresh ground pepper

Slice the avocados in half and remove the pits. Score each avocado half with a knife and spoon the avocado out of its skin into a mixing bowl. Squeeze lime juice over the avocado and mash it with a fork. Mix in the minced garlic, red onion, bacon, queso fresco and cilantro and season with salt and fresh ground pepper to taste. Cover tightly with plastic wrap until ready to use.

bacon recipe source: Serena Wolf (@serenagwolf), Domesticate Me, September 6, 2013

3379. AVOCADO GAZPACHO with CUCUMBER, TOMATO and BACON

serves 6-8


2 ripe avocados, pitted and chopped

3 cups heavy cream
1 cup half and half
1 cup chopped celery
1 cup chopped seedless cucumber
2 cups deseeded and chopped Roma tomatoes
1 bunch chopped cilantro
2 tablespoons cumin
1 tablespoon fresh lime zest
1 tablespoon fresh lime juice
1 tablespoon fresh lemon juice
1 tablespoon fresh cracked black pepper
1 tablespoon Kosher or sea salt
4 strips of cooked thick-cut bacon

Place all of the ingredients in a food processor or blender.  Mix on high until all of the ingredients are thoroughly blended, approximately 60 seconds.  This may need to be done in two batches if your blender isn’t big enough to hold all of the contents. Serve immediately, and garnish with slices of the cooked bacon.


bacon recipe source: Chef Chuck Kerber, Cooks and Eats, June 13, 2014

3311. BACON-LETTUCE-AVOCADO-SERRANO-TOMATO DOGS

serves 12-16


24 halved serrano peppers
1 small red onion, sliced
A small handful cilantro or parsley leaves
1 teaspoon coriander seed
1/2 cup rice wine or white wine vinegar
1 cup water
4 tablespoons sugar
2 teaspoons kosher or coarse sea salt
1 pound good-quality smoky, thick-cut bacon
3 avocados, sliced
2 limes
3 vine-ripe tomatoes, halved and sliced
Celery salt and pepper
12-16 hot dogs, pork or beef
12-16 hot dog rolls, brioche, potato or roll of choice
Shredded iceberg or romaine heart
Ketchup and mustard

Place the serrano peppers and onion in a small container with the cilantro or parsley leaves and coriander seed. Bring the vinegar, water, sugar and salt to a low boil in a small saucepan and pour over the top of the peppers. Cool and store several hours or overnight.

Pre-heat the oven to 375°F.

Arrange the bacon on a slotted broiler pan and bake to crisp, 20 minutes.

Dress the sliced avocado with lime juice. Dress the tomatoes with celery salt and pepper.

Par-boil the hot dogs fpr a few minutes in simmering water to heat through, then crisp up the casings on a grill or griddle. Toast the rolls.

Fill the rolls with sliced crisp bacon, lettuce, avocado, serrano peppers, tomatoes and dogs and top with drizzles of ketchup and mustard.


bacon recipe source: Rachael Ray.com, July 3, 2013

3310. BACON COTIJA GUACAMOLE

4 strips bacon (preferably uncured applewood-smoked bacon)
1 tablespoon finely chopped serrano chile pepper
3 Hass avocados
Juice of 1 lime
1/2 cup chopped fresh cilantro
Coarse salt and freshly ground black pepper to taste
1/2 cup crumbled cotija cheese, plus more if desired

Tortilla chips, for serving

Preheat the oven to 400°F.

Line a baking sheet with aluminum foil. Lay the bacon on the baking sheet in a single layer and transfer to the oven. Let the bacon cook for 20 to 25 minutes, until just crispy, turning the bacon over once in the middle of the cooking time. Remove the baking sheet from the oven and transfer the bacon to a paper towel–lined plate to cool. Once the bacon is cool enough to touch, chop it into bite-size pieces and set aside.

Cut each avocado in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin, and place the avocado flesh in a bowl.

Add the cilantro, cotija cheese, serrano pepper, lime juice, salt, and pepper to the bowl. Mash with a fork until half smooth and half chunky. Fold in half of the bacon. Taste and add more salt and pepper if desired. Garnish the guacamole with the remaining bacon, and add more crumbled cotija cheese if desired.

Serve immediately with tortilla chips.

bacon recipe source: Gaby Dalkin, What's Gaby Cooking, December 10, 2013