3764. BACON WRAPPED MADUROS (SWEET PLANTAINS)

makes six servings


½ cup mayonnaise

2 tablespoons Dijon mustard

2 tablespoons honey

2 tablespoons cilantro, finely chopped

¼ teaspoon cayenne pepper

3 medium very ripe plantains

9 slices thick cut bacon

canola oil for frying

In a small bowl whisk together the mayonnaise, mustard, honey, cilantro, and cayenne pepper and set aside. Peel the plantains and slice into pieces that are one inch thick and about 1.5 to 2 inches long. Cut bacon slices in half, lengthwise. Wrap each banana slice with the halved bacon slice and secure with a wooden toothpick. Heat the oil in a large skillet to 350 degrees. Fry the plantains (without crowding the pan) until golden brown. This will take between 3 to 5 minutes depending on the ripeness of the plantains. The riper, the quicker it will caramelize. Drain on paper towel and serve immediately along side honey mustard dipping sauce.

bacon recipe source: Ana Quincoces, Smithfield (@SmithfieldBrand), Virginia; thelatinkitchen.com (@thelatinkitchen)

3571. BAKED PLANTAINS with BACON and QUESO BLANCO CHEESE (PLATANOS ASADOS con TOCINETA y QUESO)

makes four servings


4 ripe plantains, whole
2 tablespoons melted butter
4 thick slices of queso blanco or mozzarella
4 bacon strips
chimichurri or cilantro pesto to serve

Preheat the oven to 400°, cut the ends of the plantains and peel. Place them in a baking dish and brush with the butter, bake for 30 to 40 minutes. Remove from the oven and slice the plantains lengthwise but not all the way through, stuff them with cheese slices and wrap with bacon. Return to the oven and bake 10 more minutes until the cheese melts and the bacon is cooked.


bacon recipe source: Erica Dinho, My Colombian Recipes (@colombianrecipe), April 13, 2011

3505. BACON PLANTAIN FRITTERS

serves 6 fritters 

 

 

4 strips bacon, diced

2 large ripe plantains, mashed

½ teaspoon cinnamon

½ teaspoon sea salt

 

In a skillet over medium heat, cook the bacon until crispy, roughly 8 to 10 minutes. Remove the cooked bacon bits from the pan and add to the mashed plantains. Add in the spices and mix until well combined. With a large spoon, scoop the batter and place in the skillet and shape into a 3 inch fitter in the skillet. Cook for 4 to 5 minutes and then flip and repeat.

 

 

bacon recipe source: Kelly Bejelly, A Girl Worth Saving (@AGirlWorthSavin), October 29, 2014

2351. BACON-WRAPPED BAKED PLANTAINS

yields 21 pieces


3 ripe plantains
1 (200 gram) 7-ounce packet of bacon
toothpicks

Preheat oven to 375 degrees F. Line a baking sheet with foil and set aside. Peel the plantains and cut them into 1-inch rounds. Cut the rashers of bacon in half. Wrap each piece plantain with a piece of bacon and secure with a toothpick. Align the bacon-wrapped plantain on the baking sheet; place it so that the meaty side of the bacon is in contact with the baking sheet. Bake for 20 minutes or until the bottom of the plantains are caramelized and the bacon cooked through

Remove from pan and place on wire rack to cool. Reserve the bacon drippings for later use or discard.

Serve baked plantains with bacon caramelized-bottoms up for a dramatic presentation. Serve warm or at room temperature.


bacon recipe courtesy of: Cynthia Nelson, "Tastes Like Home," Christian Science Monitor, November 22, 2010

2004. MOFONGO (PUERTO RICAN PLANTAIN BALLS with CHICHARRON and BACON)

makes 4 servings


4 green plantains
2 cups canola or olive oil
Kosher salt to taste
6 garlic cloves
2 tablespoons extra virgin olive oil
1 pound crisp fried pork rinds, also known as chicharrón
1 slice of bacon, cooked
1 cup low-sodium chicken stock

Peel plantains and cut into one-inch slices.

In a large saucepan or deep fryer, heat oil to 350 degrees. Add plantain slices in two batches and fry for 7 minutes, turning once, until light golden but not browned. Drain on paper towels.

In a large mortar or big bowl, crush garlic cloves with pestle or the back of a spoon and sprinkle with salt. Add olive oil to the mixture and keep pounding until it's well incorporated. Transfer to a small bowl.

In the same mortar or bowl, crush half of the fried plantain slices with half of the pork rinds, 1/2 slice of cooked bacon, and half the garlic aioli and pound or smash together. Add up to 1/2 cup chicken stock as needed, to make it moist.

Spoon the mixture and shape into two-inch balls. Repeat with remaining ingredients and keep in warm oven until ready to serve. Top with more crushed chicharrón, or cilantro if you wish.


bacon recipe courtesy of: Chef Sergio Remolina, The Culinary Institute of America | Epicurious.com, October 2010

1948. PLANTAIN MASH with BACON

yields four servings


1 onion, minced
1 tablespoon garlic, minced
6 to 8 slices bacon, minced
1/2 cup chicken stock
1 1/4 cups heavy cream
4 to 5 ripe plantains, roughly chopped
1 teaspoons salt
1 teaspoon coarse ground black pepper

Heat a Dutch oven over medium-high heat and add the onion, garlic and bacon. Cook until the bacon is crisp, about 12 to 15 minutes. Stir in the stock and 1 cup of the heavy cream. Reduce the heat to medium-low and add the plantains. Simmer the mixture until the plantains are tender, about 5 to 8 minutes. Add the remaining 1/4 cup of heavy cream and the salt and pepper. Mash together until well combined. Transfer to a serving bowl and serve.


bacon recipe courtesy of: Aaron McCargo, Jr., "Date Night Any Night," Big Daddy's House, Food Network

1616. SMOKY PLANTAIN CREMA with BACON and CHILE PEPPERS

yields two cups


1 chipotle chile
1 tablespoon chipotle vinegar or Spanish sherry vinegar
2 1/2 ounces smoky bacon, diced
1 tablespoon olive oil
1 poblano pepper, stemmed, seeded, and minced
1/2 large red onion, diced
1 carrot, peeled and diced
2 cloves garlic, sliced
1 Scotch bonnet chile, stemmed, seeded, and minced
Kosher salt and freshly ground black pepper
1 teaspoon annatto seeds
1 bay leaf, broken in half
1 teaspoon toasted and ground cumin seeds
1/2 cup fresh orange juice
1/2 cup chicken stock
2 cups heavy cream
1 vanilla bean, split lengthwise
1 tablespoon canola oil
1/2 very ripe plantain (the skin should be almost black)

Toast the chipotle in a small skillet over medium heat. Remove the stem and seeds.

Combine the vinegar and toasted chipotle in a small bowl. Set aside to soften.

In a medium pot, cook the bacon in the olive oil over medium-low heat until beginning to crisp. Turn the heat up to medium, add the poblano, onion, carrot, garlic, and Scotch bonnet, and season with salt and pepper. Cook until the vegetables begin to soften, about 4 minutes.

Add the annatto seeds and stir. Then add the chipotle-vinegar mixture, the bay leaf, cumin, and 1 teaspoon pepper, and simmer until almost all of the liquid has evaporated, 2 to 3 minutes. Add the orange juice and simmer until only a small amount of liquid remains, 4 to 6 minutes.

Add the chicken stock and reduce almost to a glaze, about 7 minutes (you'll know it is done when the bubbles start getting bigger). Add the heavy cream and vanilla bean, stir, and simmer for 8 to 10 minutes, until the cream in quite thick. Pass the mixture through a fine-mesh strainer; discard the solids. Reserve.

In a sauté pan, heat the canola oil. Add the plantain, season with salt and pepper, and cook over medium heat, turning occasionally, until dark golden brown on all sides. Transfer to a paper towel to drain.

In a blender, puree the plantain with the strained liquid. If any lumps of plantain remain, strain one more time. Refrigerate until needed; this will keep for 4 or 5 days.


bacon recipe courtesy of: Norman Van Aken, New World Kitchen, Epicurious.com, April 2003

1390. CARIBBEAN BEEF and BACON-STUFFED PLANTAINS

makes 4 to 6 servings


8 slices streaky bacon
3 semi-ripe plantains, peeled
¾ pound ground beef round
2 medium onions, finely chopped
2 ripe medium tomatoes, chopped
1 small green bell pepper, seeded and finely chopped
2 garlic cloves, minced
½ teaspoon dried thyme
salt and freshly ground black pepper to taste
peanut oil, for deep frying
2 large eggs, beaten

In a large, heavy skillet, fry the bacon over moderate heat till almost crisp, drain on paper towels, and crumble. Slice each plantain lengthwise into 4 strips, fry the strips in the bacon fat till just golden, about 10 minutes, and drain on paper towels. When cool enough to handle, shape each strip into a circle, secure with toothpicks, and set aside.

Brown the beef in the remaining fat, breaking it up, add the onions, tomatoes, bell pepper, garlic, thyme, crumbled bacon, and salt and pepper, and cook, stirring from time to time, till the vegetables are softened, about 15 minutes. Fill each plantain circle compactly with equal amounts of the stuffing and secure the edges as tightly as possible.

Heat about 2 inches of oil in the skillet to 375°F on a deep‐frying thermometer, dip the stuffed plantains into the eggs, and fry 2 minutes. Carefully turn the plantains over with a spatula and fork, fry till golden brown, 2 to 3 minutes, and drain briefly on paper towels. Serve hot.


courtesy of: The Bacon Cookbook: More than 150 Recipes from Around the World for Everyone's Favorite Food by James Villas. Wiley, 2007

1331. BACON-WRAPPED TURKEY BREAST with HAZELNUT MOLE

yields 12 servings


1/2 cup fresh Italian parsley leaves
1/4 cup olive oil
3 1/2 tablespoons fresh lime juice
3 large garlic cloves, peeled
2 tablespoons adobo sauce from canned chipotles
2 bay leaves
2 teaspoons Worcestershire sauce
1 teaspoon dried thyme
1/2 teaspoon whole black peppercorns
2 2-pound skinless boneless turkey breast halves


2 pounds applewood-smoked bacon slices
Hazelnut Mole (recipe below)
Chopped fresh parsley

Combine first 9 ingredients in processor; blend until marinade is almost smooth. Rub marinade all over turkey breast halves. Place turkey in 13x9x2-inch glass baking dish; pour remaining marinade over. Cover and chill overnight.

Remove turkey from marinade, allowing some marinade to cling to turkey. Sprinkle turkey with salt and pepper. Place 1 pound bacon slices side by side on work surface, overlapping slightly. Place 1 turkey breast half, rounded side down, atop bacon. Wrap bacon around turkey breast, stretching slices slightly to cover turkey. Secure with toothpicks to hold bacon in place, then tie with kitchen string to secure bacon. Remove toothpicks. Repeat with second turkey breast half and remaining bacon. Place turkey breasts on large rimmed baking sheet. (Can be prepared 1 day ahead. Cover tightly with plastic wrap and chill.)

Preheat oven to 375°F. Place turkey in oven and roast 25 minutes. Reduce oven temperature to 325°F and roast until instant-read thermometer inserted into thickest part of turkey registers 155°F, about 35 minutes. Remove from oven; let turkey rest 15 minutes (internal temperature will reach 162°F).

Cut turkey breasts crosswise into 1/3-inch-thick slices. Ladle generous amount of Hazelnut Mole on large platter. Arrange turkey slices atop mole; sprinkle with parsley and serve.


Hazelnut Mole

makes about 8 cups


6 tablespoons vegetable oil
6 large garlic cloves, peeled
8 ounces hazelnuts with skin (about 2 cups)
1 1/2 large ripe plantains, peeled, cut into 1/2-inch-thick rounds
1 1/2 pounds Red Delicious apples, peeled, quartered, cored
1 medium-size white onion, thickly sliced
13 dried guajillo chiles (about 2.5 ounces), stemmed, cut open, seeds and veins removed
3 dried ancho chiles (about 1.5 ounces), stemmed, cut open, seeds and veins removed
3/4 cup prunes (about 4 ounces)
7 whole cloves
6 whole allspice
1/2 teaspoon coriander seeds
1/2 teaspoon aniseed
1/2 teaspoon cumin seeds
1 cinnamon stick, broken in half
2 5- to 6-inch-diameter corn tortillas
9 cups (or more) low-salt chicken broth
2 tablespoons apple cider vinegar

Heat oil in large deep nonstick skillet over medium heat. Add garlic to skillet; sauté 2 minutes. Using slotted spoon, transfer garlic to large bowl. Add hazelnuts to skillet; sauté until golden, about 3 minutes. Using slotted spoon, transfer to bowl with garlic. Add plantains and sauté until light golden, about 3 minutes. Using slotted spoon, transfer to same bowl. Add apples; sauté until beginning to soften, about 5 minutes. Using slotted spoon, transfer to same bowl. Sauté onion until golden, about 3 minutes; transfer to same bowl (no oil will remain in skillet). Working in batches, sauté a few chiles at a time in same dry skillet, 10 seconds per side; transfer to same bowl. Sauté prunes 2 minutes; transfer to same bowl. Add all spices to skillet and stir 30 seconds. Transfer to same bowl.

Using tongs, turn tortillas over gas flame or in dry skillet over medium-high heat until black spots appear on both sides, about 1 minute. Crumble tortillas into same bowl. Add 9 cups broth to bowl; press down on all ingredients to submerge. Let soak 20 minutes.

Working in batches, puree contents of bowl in blender, adding more broth by 1/4 cupfuls if needed, until almost smooth. Transfer to heavy large pot and bring to boil, stirring occasionally. Reduce heat to medium-low; simmer mole 1 hour 45 minutes, stirring often and adding more broth by 1/4 cupfuls as needed to prevent scorching. (Mole will be very thick and will measure about 8 cups.) Stir in vinegar. Season mole generously with salt. (Can be made 4 days ahead. Cover and chill.)


courtesy of: Roberto Santibañez, Bon Appétit, December 2005

711. COCONUT RICE with BACON, BLACK BEANS and FRIED PLANTAINS

makes 8 servings


For the beans:

4 cups dried black beans, soaked overnight
1/4 cup cubed smoked bacon
3 tablespoons canola oil
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped yellow bell pepper
1 tablespoon finely chopped jalapeño
1/4 cup finely chopped poblano pepper
2 teaspoons minced garlic
1/2 cup finely chopped red onion
1/2 cup finely chopped carrot
1/4 cup finely chopped celery
1 bay leaf
1/2 tablespoon cumin seed, freshly toasted and ground
1/2 tablespoon coriander seed, freshly toasted and ground
2 1/2 quarts (10 cups) low-salt chicken broth, vegetable broth, or water


For the coconut rice:

3 tablespoons canola oil
1 cup finely chopped red onion
4 cups water
4 cups unsweetened coconut milk
4 cups long-grain white rice
Ground white pepper


For the fried plantains:

2 ripe plantains
4 tablespoons (1/2 stick) unsalted butter



For the beans:

Sauté bacon with canola oil in a large, heavy-bottomed saucepan over medium heat until bacon renders most of its fat. Add all vegetables and sauté, stirring occasionally, until they are tender and slightly caramelized.

Drain beans and add them to the pan along with bay leaf, cumin, coriander, and broth; bring to a boil. Reduce heat to medium-low and simmer beans uncovered until completely tender, about 1 1/4 hours. Make sure beans stay completely covered with liquid during cooking; add water if needed.

When beans are ready, strain them, reserving the cooking liquid. Return cooking liquid to the stove and simmer over medium heat until reduced by half, then stir back into the cooling beans. Season with salt and freshly ground black pepper.


For the coconut rice:

Heat canola oil in a large saucepan over medium heat. Add red onion and cook, stirring occasionally, for 3 to 4 minutes or until soft and translucent.

Add water and coconut milk, and bring to a boil. Stir in rice and bring mixture to a boil. Season with salt and white pepper.

Reduce heat to medium-low to keep mixture at a simmer. Tightly cover the saucepan, and cook until rice is tender and liquid is absorbed, approximately 20 minutes. Remove rice from heat and allow to rest, covered, for 5 minutes. Remove the lid and fluff rice with a fork.


For the fried plantains:

Peel plantains, and quarter them lengthwise. Slice the 8 strips of plantain into about 8 pieces each.

Melt butter in a medium frying pan over medium heat. When it starts to foam, add plantains. Sauté plantains until they are tender and edges are golden. Season with salt and freshly ground black pepper, then remove to a paper towel to drain.

To serve, combine beans with coconut rice and plantains.


NOTE: Be sure to use unsweetened coconut milk, available at most grocery stores; we’ve found that Thai brands work best. And look for plantains that are well mottled or all black—they’re much sweeter that way.

NOTE: Start soaking the beans the day before you want to make this dish.


courtesy of: Randy Zweiban, Nacional 27, 325 West Huron, Chicago, Illinois, 60610

587. GRILLED CHICKEN, BACON, PLANTAIN and PINEAPPLE SKEWERES

serves 4


8 chicken thighs, boneless and skinless, cut into 1 1/2 inch chunks
4 strips bacon, cut into 1 1/2 inch pieces
1/2 pineapple, peeled, cored and cut into 1 1/2 inch chunks
2 plantains, ripe, peeled and cut into 1 1/2 inch chunks
1/2 cup pineapple juice
1/4 cup lime juice
2 tbls oregano, chopped
2 garlic gloves, minced
1/2 cup vegetable oil

2 teaspoons vegetable oil
1 large onion, minced
1 10-ounce jar of pineapple fruit spread

Pineapple Dipping sauce (see recipe below)

On eight 10-inch skewers, thread chicken, bacon, pineapple and plantains, alternating ingredients. Set skewers on a tray with sides or in a glass baking dish. In small bowl, stir together pineapple juice, lime juice, oregano and garlic cloves. Pour pineapple juice mixture over skewers, turning to coat all sides thoroughly. Cover with plastic wrap and refrigerate for at least 30 minutes, and up to 24 hours, turning skewers occasionally.

Before cooking chicken, prepare pineapple sauce.

Prepare grill. When coals are hot, lift skewers out of marinade and brush lightly with vegetable oil. Grill over medium-hot coals for about 20 minutes, turning often. Stir remaining marinade into sauce. Boil sauce over hot stove, stirring often, for 4 minutes.

Serve skewers hot, passing Pineapple Dipping Sauce separately.

Pineapple Dipping Sauce: In medium bowl, stir together 2 teaspoons vegetable oil; 1 large onion, minced; 1 10-ounce jar of pineapple fruit spread and remaining marinade. Boil as instructed before serving.


courtesy of: Pilgrim's Pride, Pilgrim's Pride Corporation, PO Box 93, Pittsburg, Texas 75686, (800) 824-1159

105. MASHED PLANTAINS with BACON and ONIONS

makes 6 side-dish servings


2 green plantains (1 1/2 lb total)
1 1/2 teaspoons salt
1/2 lb bacon, chopped (6 slices)
1 cup chopped onion (1 medium)
1 1/2 cups whole milk
1/2 teaspoon black pepper
1/2 stick (1/4 cup) unsalted butter


Using a sharp large heavy knife, cut ends off plantains and slit through peel lengthwise from end to end. Soak in a large bowl filled with 4 cups water and 1 teaspoon salt 5 minutes. (This makes peel easier to remove.) Remove tough outer peel, using a paring knife if necessary, and cut plantains into 1 1/2-inch pieces. Cook, covered, in a 2- to 3-quart saucepan of boiling salted water until tender, about 20 minutes.

While plantains cook, cook bacon in a 10-inch heavy skillet over moderate heat, stirring occasionally, until crisp, about 4 minutes. Add onion and cook, stirring, until softened and browned, about 10 minutes. Reserve 1 tablespoon of mixture for garnish, then add milk, pepper, and remaining 1/2 teaspoon salt (mixture may appear curdled). Remove from heat and keep warm, covered.

Drain plantains in a colander and return to saucepan. Reheat milk mixture and mash plantains with a potato masher, adding hot milk mixture and butter. Sprinkle reserved bacon and onion on top.


courtesy of: Gourmet, March 2004