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

3773. CHICKEN FAJITA SANDWICHES with GUACAMOLE and BACON

yields 4 sandwiches

2 tablespoons butter

1/2 teaspoon chili powder

1/2 teaspoon cumin

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon salt

1/4 teaspoon chipotle pepper powder

2 chicken breasts, sliced into thin strips

1/2 bell pepper, sliced into thin strips

1/2 onion, sliced into thin strips

8 slices bacon, fried crisp

1/2 recipe guacamole

4 sandwich rolls

In a large skillet, heat the butter over medium heat. While the butter is melting, combine the spices in a small bowl and stir to mix. Place the onions and peppers in the hot skillet and stir to coat with the butter. Cook for 3 minutes over medium heat. Add the strips of chicken to the skillet. Sprinkle the seasoning mix over the chicken, onions, and peppers, and stir to coat. Continue cooking, stirring often, about 5 minutes, or until chicken is cooked through. Pile up some of the chicken, peppers, and onions evenly onto each split sandwich roll. Top with 2 slices of bacon and a big scoop of guacamole.

bacon recipe source: Karly Campbell, Buns In My Oven (@Buns_In_My_Oven), March 10, 2013

3731. SHRIMP and BACON CHIMICHANGAS

serves 4-6


10 slices bacon
1 1/2 lb. fresh or frozen large shrimp (if frozen, thaw first)
1 1/2 cups Monterey jack cheese, shredded
1 avocado, peeled, pitted and sliced
1 cup red salsa
2 fresh tomatoes, chopped
2 cans green chiles, diced
6 (12-inch) flour tortillas

In a frying pan add the bacon slices and fry until crispy. Remove (keeping about two tablespoons of fat in the frying pan) and chop into roughly 1-inch long pieces.

Peel and de-vein the shrimp, then cut into 1-inch long pieces. Add to the frying pan and fry to 1-2 minutes, turning often, until they change color.

Place a tortilla on a plate. Spoon 1/6th of the cooked shrimp and bacon along the center. Top with 1/6th of the cheese, salsa, 1-2 slices of avocado, and chile to taste. Fold the tortilla up like an envelope and place seam side down on another dish.

Repeat the procedure with the rest of the ingredients.

Fry chimichangas in hot vegetable oil for 1-2 minutes per side, until dark brown in color (be careful not to burn the tortilla). Remove and place on paper towels to drain excess oil.

Serve with more salsa, sour cream and guacamole.


bacon recipe source: cookaz.com (Italian and Mexican recipes at home)

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

3708. CHICKEN and MUSHROOM FAJITAS with BACON

makes six servings


For the chicken and marinade:
1½ to 2 lbs chicken breast, sliced in half lengthwise
⅓ cup cilantro, chopped
3 garlic cloves, minced
Juice of 1 lime (about 2 tablespoons)
4 tablespoons olive oil
½ teaspoon cumin
½ teaspoon paprika
1 teaspoon chili powder
½ teaspoon salt and ¼ teaspoon black pepper, or to taste

Other fajita ingredients:
2 large bell peppers, cored and sliced into strips
1 medium/large yellow onion, thickly sliced
½ lb mushrooms, thickly sliced
4 oz Monterey Jack Cheese, shredded
4 strips bacon, cooked & crumbled (or buy pre-cooked crumbled bacon)

Serve with: small flour tortillas; pico or salsa, guacamole or diced avocado, sour cream, lettuce, hot sauce

How to make the chicken: Combine marinade ingredients in a medium bowl. Slice chicken in half lengthwise so you end up with about ½" thick chicken cutlets. Add chicken to marinade and stir until evenly coated. Cover with plastic wrap and refrigerate 45 min to 1 hour, stirring midway.

To grill chicken: Preheat Grill then reduce heat to med/low (350˚F) and grill chicken 6-8 min per side, rotating midway to create grill marks.

To saute chicken: Heat a large non-stick (cast iron is best - it should be oven safe) skillet over medium heat. Saute chicken with 1-2 tablespoons oil in a single layer, until browned on each side and cooked through (3 min per side).

Preparing veggies: Heat the same non-stick, oven safe pan over medium heat. Saute mushrooms with 1-2 tablespoons oil until mushrooms are browned. Remove from pan and set aside. In the same hot pan, sauté onions and bell peppers in 1-2 Tbsp more oil. Stir the veggies every 2 minutes to sear and brown the edges and cook a total of 8 minutes. Season to taste.

Assembling the fajitas: Slice chicken into ¼" thick strips and place over the cooked vegetables. Top with sauteed mushrooms, then cheese and finally crumbled bacon. Place under the broiler in the upper third of the oven for 2-3 minutes or just until cheese is nicely melted. Wrap a stack of tortillas in a damp paper towel and microwave on high 45 seconds to 1 min or until tortillas are very warm. Keep them covered until ready to use. To assemble individual fajitas, start with a warm tortilla, add sour cream and guacamole (if using), then top with lettuce and finally the meat/veggie/mushroom/cheese mixture followed by salsa or hot sauce.


bacon recipe source: Natasha's Kitchen, April 6, 2015

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

3573. CHICKEN BURRITO BOWLS with BACON GUACAMOLE and SCALLION PESTO

makes four bowls


2 chicken breasts, diced into small cubes
1 tablespoon ground cumin
1 tablespoon chili powder
1 teaspoon ground coriander
1/2 tsp garlic salt
1 pinch crushed red pepper
2 slices bacon
1 cup uncooked black rice
1 avocado
3 tablespoons fresh lime juice, divided
1 bunch scallions, white ends trimmed and discarded
3 tablespoons toasted pepitas
2 cloves garlic
3 tablespoons extra-virgin olive oil, plus 1 tsp
1 jalapeno pepper, minced (and seeded for less heat)
1 (14.5 oz) can black beans, drained and rinsed
1 (10 oz) can Mexi-corn, drained
1/2 cup crumbed cotija cheese
chives for garnish (optional)
2 cups baby spinach leaves
coarse salt and freshly ground pepper

Cook the black rice in a rice cooker, or your favorite stove-top method.

In a small bowl, mix together the cumin, chili powder, coriander, garlic salt, crushed red pepper, and a pinch of salt and pepper. Sprinkle the spice mix over the diced chicken until coated all over. Set aside.

Render the bacon in a large skillet over medium heat. When crispy, remove the bacon and place on paper towels to drain. Crumble with fingers. Taste one to make sure the pigs did it right.

Back in the skillet, drain all but about 2 tablespoons bacon fat. Bring the pan to a medium-high heat and add the chicken. Sear the chicken until browned all over and cooked through, 5 to 6 minutes. Remove from pan and cover to keep warm.

In a small sauce pan, bring the teaspoon oil to a medium heat. Add the jalapeno and sizzle for a minute. Add the black beans and corn; toss. Season with salt and pepper. Reduce the heat to low while you finish the rest of the meal. Stir once in a while.

In a food processor, combine the scallions, garlic, toasted pepitas, 2 tablespoons, lime juice and a pinch of salt. With the motor running, add the remaining 3 tablespoons oil in a thin stream until you get a nice pesto consistency.

In a small bowl, combine the avocado, bacon crumbles, the remaining tablespoons of lime juice and a small pinch of salt. Mash until you get a guacamole of the most unearthly caliber.

Finally, place a small heaping of black rice in the bottom of each bowl. Top with baby spinach leaves, cooked chicken, a few spoonfuls of the black bean/corn mixture, a healthy dollop of the bacon guacamole and the scallion pesto. Garnish with a little bit of the crumbled cotija cheese.


bacon recipe source: Bev Weidner, Bev Cooks (@bevcooks), December 12, 2012

3485. SWEET POTATO, KALE and BACON SCRAMBLE

serves two


6 eggs
4 strips thick cut smoked bacon
2 teaspoons olive oil
1/8 cup liquid (such as water, chicken broth, vegetable broth)
½ medium sized sweet potato, peel on, chopped into ¼- inch squares
¼ red onion, diced
2-3 stalks kale, stems removed and chopped, leaves chopped
toppings of your choice: cheese, guacamole, salsa, plain Greek yogurt

In a medium-sized skillet, heat about two teaspoons of olive oil on medium heat. Add the chopped sweet potato and onion and saute 3 or 4 minutes before adding a little liquid and covering. In about 2 minutes, check to see if the liquid has burned off. If it has, add a little more and cover again. Repeat this several times until the sweet potato is soften, but still al dente. Add the chopped kale stems. Saute another 3 to 5 minutes and add additional liquid if necessary. Add the chopped bacon. Allow the bacon to cook to desired crisp. Add the kale leaves. Allow to steam for about 30 seconds before pouring the scrambled egg mixture evenly over the meat and veggies. This is where the technique comes in. Avoid the temptation to stir. Simply allow the skillet to sit 2 to three minutes. Then, using a wooden spoon or spatula, begin flipping sections of egg and veggies. Once all sections have been flipped over, everything to sit and cook another 2 or 3 minutes. Repeat the flipping. Continue doing this until the egg is no longer cooking to the skillet. Add salt to taste. Serve with your favorite toppings.


bacon recipe source: Julia Mueller, The Roasted Root (@RoastedRootFood), October 30, 2012

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

3357. BACON GARLIC GUACAMOLE with TARO CHIPS

3 slices of bacon
2 avocados
2 garlic cloves, minced or pressed
1 green onion, sliced
1 tablespoon of chopped cilantro or parsley
1 tablespoon of lemon juice
Salt to taste
1 medium taro root
Melted coconut oil, bacon fat or desired cooking oil

Preheat the oven to 420ºF. Grill or bake the bacon slices until crispy, allow to cool and crumble into small pieces. In a medium bowl, mash the avocado. Mix in the garlic, green onion, cilantro, lemon juice, and salt. To make the chips, peel and slice the taro root. The slices need to be very thin like a chip otherwise they won’t get crispy. A mandolin slicer makes this step much easier. Place the taro slices in a bowl, sprinkle some salt if desired and generously coat with the oil. Arrange slices in a cookie sheet on a single layer. Bake for 12 to 15 minutes or until the chips are golden brown and crispy. Some chips will be done before others. Rotate them or take them out as necessary.


bacon recipe source: Denise Nassar Rice, Edible Harmony, August 13, 2013

3312. BREAKFAST TORTA with BACON, EGGS and CHIPOTLE GUACAMOLE

serves four


4 Mexican rolls (telera or bolillo)

1 (16-ounce) can refried pinto beans

1/2 pound thick-cut bacon 

8 eggs  

2 avocados 

1 tablespoon fresh juice from about 1 lime 

Handful fresh cilantro leaves, chopped 

1/2 white onion, chopped (about 1/2 cup) 

1 garlic clove, minced (about 1 teaspoon) 

1 chipotle chile en adobo  

2 ounces queso fresco, crumbled 

 

Preheat oven to 400°F. Wrap rolls in aluminum foil and place in the oven to warm.

 

Heat refried beans in a small saucepan over medium-low, stirring occasionally to keep from sticking on the bottom. Alternatively, heat in the microwave on medium heat, stirring every 30 seconds until hot. Taste and season with a pinch of salt if necessary.

 

Cook bacon in a large non-stick skillet over medium heat, flipping occasionally, until crisp. Remove slices with tongs and drain on paper towels. Add 1/2 tablespoon bacon fat to refried beans and stir well. Drain fat remaining fat into a bowl and set aside.

 

Crack 4 eggs into large bowl, season with a pinch of salt, and whisk until combined. Heat 1 tablespoon of reserved bacon fat in the now-empty skillet over medium heat until shimmering, then add the whisked eggs. Tilt the pan so eggs evenly coat the bottom, and cook until set and just starting to brown on the bottom, about 1 minute. Use a spatula to fold the eggs like an omelet, and continue cooking until lightly browned. Flip and brown on the other side. Transfer the cooked eggs to a plate. Repeat process with more bacon fat and remaining eggs. Cut both sheets of egg in half, to make four sheets.

 

Cut avocados in half, remove the pits, and scoop the flesh into a bowl. Mash with the back back of a fork. Stir in lime juice, cilantro, onion, garlic, and chipotle. Season to taste with salt.

 

When warm, remove rolls from the oven and discard aluminum foil. Cut each in half horizontally, and use your fingers to remove some of the excess interior of the rolls. For the bottom halves, smear the cut-side with a few tablespoons of refried beans and add a sheet of egg and 2 slices of bacon. For the top halves, smear the cut-side with a few tablespoons of the guacamole and sprinkle queso fresco. Place the top halves on the bottom halves. Slice vertically crosswise and serve immediately.

 

 

bacon recipe source: Nick Kindelsperger (@nickdk), "Dinner Tonight," Serious Eats, March 17, 2014

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

3290. SMOKY CHIPOTLE and BACON GUACAMOLE

makes two cups 


3 ripe Hass avocados 
8 ounces bacon, cooked and crumbled 
2 canned chipotle peppers, dried and diced 
1/4 cup finely diced white onion 
1 lime, juiced 
Kosher salt 
1/4 cup chopped cilantro 

Scoop the avocado into a bowl. Coarsely mash it with a fork. Stir in the bacon, chipotle, onion, jalapeño, lime juice, salt and cilantro. Serve with tortilla chips.


bacon recipe source: Emily Farris, for Food & Wine

2971. BACON GUACAMOLE DEVILED EGGS

makes 6 servings 


6 eggs, boiled, cooled, peeled, and cut in half
1 large avocado, mashed
2 tablespoons bacon, cooked and crumbled
1 tablespoon jalapeno, finely diced
1 tablespoon red onion, finely diced
2 tablespoons diced tomato
1 tablespoon lime juice (~1/2 lime)
1 tablespoon cilantro, chopped
salt, pepper and cayenne to taste
pinch chili powder (for garnish)

Scoop the yolks out of the egg halves, mash them, mix with the avocado, bacon, jalapeno, onion, tomato, lime juice and cilantro and season with salt, pepper and cayenne.

Place a tablespoon of the mixture back into the holes left by the yolks in the eggs and serve garnished with extra bacon and a pinch of chili powder.


bacon recipe courtesy of: Kevin Lynch, Closet Cooking, March 25, 2013

2901. GRILLED CHEESE GUACAMOLE and BACON BRUSCHETTA

yields 20-25 appetizers


3 medium just-ripe avocados

3 tablespoons sour cream
salt and pepper
dash or two of cayenne pepper
3/4 teaspoon lime juice
1 skinny French baguette, sliced
butter
garlic salt
1 cup shredded cheddar cheese
4 slices center cut bacon, fried until crisp and chopped
1 medium tomato, chopped finely
cilantro leaves or Italian parsley, optional
lime wedges, optional 

Prepare the easy guacamole: Cut avocados in half and scoop out the avocado into a medium bowl. Mash the avocado with a fork. Stir in sour cream. Season to taste with salt and pepper, cayenne and a squeeze of lime juice. 

Make the grilled cheese toasts: Preheat oven to broil and set rack in the middle of the oven. Place baguette slices on a baking sheet. Spread each slice lightly with butter, and sprinkle with garlic salt. Broil the bread slices 1 to 2 minutes, just until beginning to crisp. Top the bread slices with shredded cheddar. Broil again until the cheese is melted and toasts are browned lightly on the edges (1 to 2 minutes). Remove from the oven. 

Assemble the bruschetta: Place the grilled cheese toasts on a platter. Spread each toast with a generous smudge of guacamole, a few bacon pieces and tomatoes, and a garnish of cilantro or Italian parsley. Serve immediately with lime wedges added to the platter for optional squeezing.


bacon recipe courtesy of: Lori Lange, RecipeGirl.com, January 28, 2013

2830. GUACAMOLE with BACON, GRILLED RAMPS (or GREEN ONIONS) and ROASTED TOMATILLOS

makes about three cups


4 medium (about 8 ounces total) tomatillos, husked, rinsed and cut in half crosswise
4 ramps (wild spring leeks) or large green onions OR a 1-inch-diameter bunch of garlic chives
a little olive or vegetable oil
1 large fresh serrano or small fresh jalapeño, stemmed
4 thick slices (about 4 ounces) bacon
3 ripe medium-large avocados
2 tablespoons fresh lime juice
about 2 tablespoons chopped fresh cilantro, plus extra leaves for garnish
salt

Heat a gas grill to medium or light a charcoal grill and let it burn until the coals are medium-hot and covered with gray ash. Lay the halved tomatillos cut side down on a rimmed baking sheet or metal baking pan and slide onto the grill. Brush the ramps (or green onions or garlic chives) with oil. Lay them directly on the grill, along with the chile (no oil needed). Grill the ramps (or their stand-ins) and the chile, turning occasionally, until soft and richly browned—the ramps will take 4 to 5 minutes, the chile about 10.

Cook the tomatillos about 3 to 4 minutes, until soft and browned on one side, then flip them over and cook the other side. Cool everything. Finely chop the ramps (etc.) and chile, then scrape into a large bowl. Chop the tomatillo into small pieces and scrape them in with the ramps, then scrape in any juice that remains on the baking sheet.

While the grilled vegetables are cooling, cook the bacon in a single layer in a large skillet over medium heat, turning every once in a while, until browned and crispy, about 10 minutes. Drain on paper towels, then chop into small pieces.

Cut the avocados in half, running a knife around the pit from top to bottom and back up again. Twist the halves in opposite directions to release the pit from one side of each avocado. Remove the pit, then scoop the flesh from each half into the bowl with the tomatillos. With an old-fashioned potato masher, a large fork or the back of a large spoon, coarsely mash the avocado with the tomatillo mixture. Stir in the lime juice, cilantro and half of the bacon. Taste and season with salt, usually about 1 teaspoon. Cover with plastic wrap pressed directly on the surface of the guacamole and refrigerate until you're ready to serve.

When that time comes, scrape the guacamole into a serving dish and sprinkle with the remaining bacon. Garnish with cilantro leaves.

bacon recipe courtesy of: Rick Bayless, Epicurious.com, January 2013

2707. BACON JAM and GUACAMOLE QUESADILLA with FRIED EGG with BACON JAM VINAIGRETTE DRIZZLE

makes one serving


1 (10 inch) tortilla
1/2 cup cheese such and cheddar and/or jack, shredded
2 tablespoons bacon jam (recipe below)
2 tablespoons guacamole
1 egg
1 teaspoon bacon jam vinaigrette (recipe below)

Maple Bourbon Bacon Jam (makes 1-2 cups)

 1 pound thick smoked bacon, cut into 1 inch pieces

1 large onion, sliced

4 cloves garlic, chopped

1/4 cup cider vinegar

3/4 cup coffee (brewed)

1/4 cup brown sugar

1/4 cup maple syrup

1/4 cup bourbon

2 chipotle chilis in adobo, chopped

1/2 teaspoon cumin

pepper to taste

Cook the bacon in a large sauce pan an over medium heat until the fat has rendered and the bacon starts to get crispy and set aside, reserving 1 tablespoon of the grease in the pan. Add the onions and saute until tender, about 5-7 minutes. Add the garlic and saute until fragrant, about a minute. Add the vinegar and deglaze the pan. Add the coffee, brown sugar, maple syrup, bourbon, bacon, chipotle chilies, cumin and pepper, reduce the heat and simmer until reduced to a syrupy consistency, about 1-2 hours. Process the jam in a food processor to smooth it out a bit but not too much as you want to have the texture of the bacon. If you do not finish it all in one sitting, store it in a sealed container in the fridge for up to 4 weeks.

Bacon Jam Vinaigrette (makes 1/2 cup)

3 tablespoons bacon jam
2 tablespoons oil

2 tablespoons cider vinegar

1 teaspoon mustard

salt and pepper to taste

 

Mix everything well.

Place the tortilla in the pan, sprinkle half of the cheese over half of the tortilla, top with the bacon jam and guacamole and the remaining cheese. Fold the tortilla in half coving the filling and cook until the quesadilla is golden brown on both sides and the cheese is melted, about 2-4 minutes per side. Fry the egg and serve on top of the quesadilla with a drizzle of bacon jam vinaigrette.


bacon recipe courtesy of: Kevin Lynch, Closet Cooking, Toronto, Ontario, Canada, September 6, 2012

2696. SONORAN HOT DOGS

yields four hot dogs  


4 teaspoons mayonnaise 
1 teaspoon Tabasco or other hot sauce 
Juice of 1 lemon 
4 all-beef wieners (fat ones work better than long ones) 
4 slices extra-thin bacon 
4 torpedo rolls or bolillos 
4 tablespoons warm refried beans (recipe follows) 
8 tablespoons chopped avocado or guacamole 
4 heaping tablespoons grated jack or cheddar cheese 
4 tablespoons chopped onion 
4 tablespoons chopped tomato 
4 tablespoons Salsa Verde (recipe follows) 
1/4 cup lard, bacon grease, or vegetable oil 
3 cups drained cooked pinto beans 
1/2 teaspoon salt 
1/2 cup reserved bean broth 
1/8 teaspoon freshly ground black pepper 
1 pound tomatillos, husked and washed 
1 cup chopped fresh cilantro leaves 
3 fresh serrano chiles, seeded and minced 
1 cup minced sweet onion 
2 teaspoons minced garlic 
Pinch of sugar 
1/4 cup freshly squeezed lime juice 
Sea salt

Mix the mayo, Tabasco, and lemon juice and use a funnel to put the mayo blend in a squeeze bottle. Wrap the wieners with the bacon slices so the sausage is completely covered. Cook the wieners on a comal or flat top, rolling them over until the bacon is crunchy on all sides, about 7 minutes. Cut a pocket into the buns to form a "boat" and toast them on the grill. When the wieners are cooked, divide the beans and avocado among the four rolls, spooning them inside the pocket and spreading on either side. Spread the cheese down the middle. Using tongs put one piping-hot bacon-wrapped wiener into the pocket of each roll. Top each wiener with onions and tomatoes. Spread the Salsa Verde across the top. Apply the mayo blend in squiggles across the top of the hot dog.

Refried Beans (makes three cups): Melt the lard in a large skillet over medium-high heat. Allow to heat for another minute, then add the beans and mash them for 2 minutes with a fork or potato masher. Stir in the 1/2 teaspoon of salt (or to taste). Add the bean broth and the pepper and continue mashing until the beans reach the desired consistency. Tex-Mex beans are generally chunky rather than soupy.

Salsa Verde (makes two cups): Put the cleaned tomatillos in a saucepan and cover with water. Bring to a boil, then turn off the heat and allow the tomatillos to soak for 5 minutes. Remove from the heat, drain, and purée the tomatillos in a food processor. Add the cilantro, serranos, onion, garlic, sugar, and lime juice to the food processor and pulse three or four times to combine. Season with salt to taste.


bacon recipe courtesy of: The Tex-Mex Grill and Backyard Barbacoa Cookbook by Robb Walsh. Ten Speed Press, 2010, as seen on Serious Eats, June 8, 2010, posted by Caroline Russock 

2439. GRILLED CHICKEN CLUB SALAD with BACON and GUACAMOLE DRESSING

makes four servings


8 slices of smoky bacon
8 chicken breast cutlets (about 2 pounds)
1/3 cup extra-virgin olive oil, plus more for drizzling
grill seasoning
2 hearts of romaine lettuce, chopped
4 plum tomatoes, chopped
1 ripe Hass avocado
¼ small onion, chopped
1 small garlic clove, smashed and peeled
Juice of 2 lemons
1 jalapeño, seeded and coarsely chopped
1 tablespoon cilantro leaves
Salt

Preheat a grill or a grill pan to medium-high. Preheat the oven to 375° and cook the bacon on a broiler pan in the oven for 20 minutes. (To get the bacon extra-crisp, don’t open the oven to check on it too often—you’ll let the heat out.) Drain the bacon on paper towels, then chop it.

Coat the chicken with extra-virgin olive oil and grill seasoning. Grill the chicken until cooked through, 3 to 4 minutes on each side.

Combine the lettuce and tomatoes in a large bowl. Cut the avocado in half, pit it and spoon the flesh into a food processor bowl. Add the onion, garlic, lemon juice, jalapeño and cilantro to the avocado. Turn the processor on and add 1/3 cup of the extra-virgin olive oil in a thin stream; process until smooth. season to taste with salt.

Chop the chicken into pieces and arrange on the salad. Pour the dressing over the salad, then scatter the bacon across the top.


bacon recipe courtesy of: Rachael Ray, 30-Minute Meals, June/July 2006

2312. GUACAMOLE BACON CHEESEBURGER

serves four


8 slices bacon
1 pound (85/15) ground beef
seasoning salt
4 slices pepper jack cheese
1 red onion, sliced
green leaf lettuce
prepared guacamole
4 hamburger buns

Preheat your outdoor grill. Cook bacon slices over medium heat until crispy. About 5-7 minutes. Transfer to paper towel lined plate. Set aside. Portion the ground beef into 4 equal parts. Roll each part into a ball and then gently press into patties. Sprinkle each patty with seasoning salt. Cook burgers over medium heat. About 4-5 minutes per side for medium-well. At the last minute, place cheese slices on top. Cook until cheese melts slightly. (Note: You can also toast the hamburger buns at this point if you like.) To assemble the hamburger, place hamburger on bottom of bun, place red onion rings and lettuce on top. Spread guacamole on top bun and place on top. Serve.


bacon recipe courtesy of: Des, Life's Ambrosia, June 2009