3724. MANGO BACON GUACAMOLE

serves six


2 slices thick-cut bacon
3 ripe avocados
1 small plum tomato, diced
1 ripe mango, peel removed and diced
¼ cup diced red onion
½ of a jalapeno pepper, ribs and seeds removed and diced
Juice from 1 lime
Kosher salt, to taste

First, cook up your bacon in a skillet. After your bacon is done, mash the avocados in a large bowl to desired consistency. Gently fold in the tomato, mango, red onion, and jalapeno. Dice your bacon and fold that in as well. Squeeze the juice from 1 lime over the mixture, then mix to combine. Taste and add kosher salt as desired.


bacon recipe source: Megan Green (@baconwrappedmeg), My Bacon-Wrapped Life, June 8, 2014

3616. BACON-WRAPPED MANGO SHRIMP

makes eight servings


1 mango (about 1 pound), peeled, pitted and sliced
16 extra-large shrimp (about 1 pound), peeled and deveined
6 slices bacon, cut into thirds
2  tablespoons vegetable oil
Salt and pepper

Heat broiler or non-stick grill pan to high.

Halve mango slices and place one piece inside curve of shrimp. Tightly wrap shrimp and mango with bacon piece, and secure through skewer, repeat with three more shrimp. Repeat process with remaining shrimp and skewers.

Brush shrimp with oil and season with salt and pepper. Broil or grill until bacon is crisp and shrimp is cooked through, 3 to 5 minutes per side.


bacon recipe source: National Mango Board (@Mango_Board), 3101 Maguire Blvd, Suite 111, Orlando, FL 32803

3564. AVOCADO, BACON and MANGO SALAD with QUESO FRESCO DRESSING

serves 3-4

 

For salad:

1 head butter lettuce, or any soft lettuce like Boston Bibb

1 avocado, pitted, peeled & sliced

1 mango, peeled & sliced

4-5 strips bacon, cooked until crisp and chopped

queso fresco for garnish

For dressing:

½ cup olive oil

¼ cup rice wine vinegar

3 tablespoons mayonnaise

3 tablespoons queso fresco

salt to taste

Salad: Place lettuce in a large serving bowl. Top with avocado and mango. Drizzle dressing, if desired, then sprinkle with bacon and extra queso fresco for garnish.

 

Dressing: In a mixer or food processor, process all ingredients together until smooth. Season to taste. Pour into an airtight container and refrigerate until ready to use.

 

 

bacon recipe source: Dianna Muscari (@TheKitchenPrep), Honest Cooking, May 28, 2014

3372. BACON-WRAPPED MANGO PONZU CHICKEN BITES

1 organic chicken breast or thigh, diced into small cubes
4–6 rashers of bacon (depending on size of chicken cubes)
½ mango, sliced into thin slices
1 tablespoon of ponzu sauce
1 teaspoon of sugar
a little vegetable oil for frying
sharp toothpicks

Dice chicken meat into small cubes and leave to marinate in the ponzu sauce and sugar for 20 minutes. Halve the bacon rashers, then take one half and place a mango strip in the middle. Place a chicken piece on top, then roll or wrap both ends of the rasher up and over it, securing with a sharp toothpick. Fry gently in a non-stick pan with a little cooking oil for 5 minutes on each side until bacon is crispy, then remove and place on a paper towel for a few minutes before serving.


bacon recipe source: Sharon Maloney, Iron Foodie recipe competition, Foodie Magazine, 3/F, Chao’s Building, 143–145 Bonham Strand, Sheung Wan, Hong Kong

2973. MANGO, BACON and STREAKY BACON SALAD

¼ cup of blanched almonds, chopped
A selection of salad greens
1 mango, peeled and diced
70 to 80 grams of feta, crumbled
4 rashers of streaky bacon
1 lemon
2 spring onions, finely sliced
Freshly ground black pepper

In a dry pan, toast the chopped almonds briefly until golden and remove from the heat. In the same pan fry the bacon rashers until crispy, drain on absorbent paper. Assemble the salad greens onto two plates, sharing the diced mango, feta and sliced spring onions between each plate. Chop or rip the warm bacon into bite sized pieces and scatter over the greens with the toasted almonds. Dress the salads with a squeeze of lemon juice and a little black pepper to taste. Serve immediately.


bacon recipe courtesy of: Bron Marshall, March 21, 2006

2842. GRILLED CHEDDAR and BACON with MANGO CHUTNEY

makes four sandwiches

8 (1/4-inch-thick) slices whole-grain bread

1 1/2 tablespoons unsalted butter, softened

4 teaspoons mango chutney

6 oz. thinly sliced Cheddar (preferably Colby or Longhorn)

8 cooked bacon slices, halved crosswise

Spread 1 side of each bread slice with butter. Turn over 4 slices and spread with chutney, then divide cheese and bacon among them. Top with remaining bread slices, buttered sides up. Heat a dry 12-inch heavy skillet over moderate heat until hot, then cook sandwiches, 2 at a time, pressing occasionally and turning over once, until bread is golden brown and cheese is melted, about 5 minutes total per batch.

bacon recipe courtesy of: Romulo Yanes, Gourmet, February 2005

1752. BLUE CORNMEAL ENCRUSTED RED GROUPER with BACON, DUCK SAUSAGE and SHIITAKE MUSHROOMS

2 4 oz. red grouper steaks
1/4 cup olive oil
1 cup blue cornmeal
2 duck sausage links, diced
1 diced baking potato
1 slice applewood bacon, diced
1/2 cup shiitake mushrooms, sliced
1/4 cup diced red onion
1 teaspoon kosher salt
1 teaspoon white pepper
1 teaspoon crushed red pepper
1 oz. Jim Beam whiskey
1/4 cup diced mango
1/4 cup diced pineapple
2 tablespoons brown sugar
1 tablespoon water
1/4 cup red bell pepper, finely diced
1/4 cup scallions, bias cut

Coat one side of grouper with blue cornmeal. In heated skillet, add 1/4 cup olive oil. Slowly add in grouper and sear until tender. In a separate skillet, render bacon and sausage together adding the potato next then the shiitakes, red onion and spices. Saute for a few minutes until potatoes are tender, then deglaze with whiskey. In still another skillet, caramelize the sugar with the water and add the mango and pineapple. Pull from heat after a minute.

Arrange the plate by placing duck hash on the bottom, grouper on the hash, then relish on the grouper. Garnish plate with the scallions and red bell pepper.


bacon recipe courtesy of: Active Angler.com, Red Raven Press, LLC, 318 Elm Street, Windsor, Colorado 80550, 970-674-0079, contact@activeangler.com

1488. MANGO TANGELO CHUTNEY and BACON-TOPPED POLENTA

MANGO CHUTNEY TOPPED
1 large mango, diced
2 Minneola tangelo’s, peeled with skin off
1 cup sugar
1 tablespoon white vinegar
1/2 teaspoon allspice
1/2 teaspoon chili powder
1/2 teaspoon ground red pepper flake
1/2 teaspoon curry powder
1/2 teaspoon salt

BACON TOPPED
2 strips bacon chopped and cooked
bacon grease

polenta

In a medium sauce pan on medium heat pour in the vinegar and salt and stir frequently as the sugar caramelizes, careful not to burn it just get a nice light brown color. In a separate sauce pan on medium heat dump in the mango and tangelo and cook until the fruit starts to get softer. Mix in the caramelized sugar, all spice, chili powder, red pepper flake, curry powder, and salt. Cook on low heat for about 5 minutes then pour over some polenta.


bacon recipe courtesy of: Eric Rivera, Eric Rivera's Cooking Blog, Western Washington State, February 17, 2009

1415. MANGO and BACON BARBECUE PIZZA

1 (7-inch) pizza crust
2 tablespoon barbecue sauce
1/2 cup shredded Italian blend cheese
2 strips bacon, cooked crisp and coarsely crumbled
1 tablespoon sliced green onion tops
1 mango, peeled, pitted and diced

Preheat oven to 450°F and place pizza crusts on a large baking sheet. Spread with barbecue sauce, then sprinkle with cheese, bacon, green onion and mango. Bake for 8 to 10 minutes or until lightly browned around the edges. Let cool slightly then cut into small wedges.


courtesy of: National Mango Board

1290. SMOKED SALMON, GOAT CHEESE and BACON SPRING ROLLS

serves four


200 grams smoked salmon, trimmings, chopped
4 bacon rashers, cooked until crispy then chopped
100 grams potatoes, boiled, drained and crushed
1 finely sliced red onion
8 basil leaves, shredded
100 grams goat cheese, crumbled
1 pinch salt and fresh ground black pepper
8 large rice paper wrappers
1 beaten egg
500 ml vegetable oil for deep-frying

To serve
1 jar chutney
1 mango, peeled and finely diced
1 tablespoon balsamic vinegar
3 tablespoons olive oil
1 tablespoon chopped chives
0.5 lemon juice
1 head curly endive

Mix together the smoked salmon, bacon, potato, onion, basil and goat's cheese in a bowl. Season with salt and freshly ground pepper, bearing in mind the saltiness of the smoked salmon and bacon.

Lay out the spring roll sheets and place a quarter of mixture along the bottom of each sheet. Brush the edges with beaten egg and roll up tightly into a spring roll shape, tucking in the edges.

Heat the vegetable oil in a wok or deep-fat fryer until 180ºC. Deep-fry the spring rolls until golden brown, remove with a slotted spoon or frying basket and drain on kitchen paper.

Mix together the chutney, mango, balsamic vinegar, olive oil, chives and lemon juice. Season to taste with salt and freshly ground pepper.

Arrange the fritters, dressing and endive on a serving plate and serve at once.


courtesy of: Andrew Nutter, Christmas Live, UKTV Food, Sky Channel 249, Virgin TV 260

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

353. BACON-WRAPPED PORK with SPICY MANGO-BASIL RELISH

makes 4 servings


4 boneless pork chops, 1 1/2-inch thick
8 strips bacon
1/2 cup soy sauce
1/2 cup fresh lime juice
1-1/2 teaspoons cayenne pepper
2 to 3 cloves fresh garlic, minced

Spicy Mango-Basil Relish:
1 peeled, pitted and chopped mango
2 tablespoons fresh lime juice
2 tablespoons chopped fresh basil
1/4 teaspoon cayenne pepper

Bacon-Wrapped Pork: Wrap 2 strips of bacon around outside edge of each pork chop, securing in several places with toothpicks.

Mix together soy sauce, lime juice, cayenne pepper and garlic.

Reserve half of mixture for basting and place half in shallow baking dish. Add pork to dish and turn to coat both sides.

Cover and refrigerate at least 1 hour, turning pork occasionally.

(Marinate longer for more flavor.)

Remove from marinade, discard marinade and place pork on grill over medium coals.

Cook 12 to 16 minutes total, basting with reserved marinade several times, until pork registers 160 degrees F with instant-read thermometer.

Serve with large dollop of Spicy Mango-Basil Relish.

Spicy Mango-Basil Relish: In small bowl, stir together 1 peeled, pitted and chopped mango, 2 tablespoons fresh lime juice, 2 tablespoons chopped fresh basil and 1/4 teaspoon cayenne pepper.


courtesy of: The Northwest Herald, Crystal Lake, Illinois, April 13, 2006

20. LACQUERED BACON

serves four or more


1/3 cup mango chutney, any large chunks dropped
1/4 cup apple juice or 3 tablespoons water with 1 tablespoon light or dark brown sugar
2 tablespoons yellow or brown mustard
1 tablespoon white or cider vinegar
12 thick slices (about 1/3 pound) bacon

Preheat the oven to 375˚F. Stir the chutney, juice, mustard, and vinegar together in a small bowl. Arrange in the bacon in a single layer on a baking sheet. Bake the bacon until it begins to look opaque and the fat begins to render, 10 to 12 minutes. Pour off any accumulated drippings. Turn over the bacon and brush about one half of the glaze on each slice. Return the bacon to the oven and cook for 3 to 4 minutes longer. Remove the bacon from the oven and turn it over again. Brush it with the remaining glaze and return it to the oven for 3 to 5 minutes, until well browned and firm. (With the glaze coating, the bacon gets chewy and crunchy but stays short of crisp.) If you want to drain the bacon, do it on a rack rather than on paper towels to avoid wiping off the glaze. Serve warm.


courtesy of: A Real American Breakfast by Cheryl Alters Jamison & Bill Jamison. New York: William Morrow (HarperCollins Publishers Inc., 10 East 53rd Street, NYC, 10022), 2002, p. 128