3872. CHEDDAR, BACON and LEEK QUESADILLAS with TOMATILLO SALSA

Makes 32 slices and 2 cups of salsa


Tomatillo Salsa:

1/4 pound fresh green tomatillos, husked

1 small red bell pepper

1 clove garlic, peeled

2 Tablespoons chopped red onions

1/2 serrano chile, seeded and coarsely chopped

Juice of 1/2 lime

1/2 bunch of cilantro, thick stems removed, plus more for garnish

1/2 teaspoon sugar

1 teaspoon kosher salt

Quesadillas:

8 strips bacon

2 small leeks (white and light green parts only), cleaned, thinly sliced

1 Tablespoon butter, unsalted

1/2 teaspoon kosher salt

3 cups shredded Monterey Jack/Cheddar cheese

1/4 cup minced pickled jalapenos (optional)

Canola oil

8 (8-inch) flour tortillas

Tomatillo Salsa: Husk the tomatillos and blanch them in boiling water for 15 seconds (only). Immerse them in a bowl with ice water to cool them. Remove the core from each tomatillo. Puree tomatillos in a food processor. Roast the pepper over a flame or broil in the oven until charred. Put into a paper bag for 5 minutes then peel off the charred skin and remove seeds and stem. In the food processor, add bell pepper, garlic, chopped red onions, seeded serrano chile, lime juice, stemmed cilantro, sugar and salt. Puree until smooth. Transfer to a bowl with a small spoon for serving, and garnish with some cilantro.

Bake Bacon for Quesadillas: Place cooling rack over a sheet pan lined with foil. Lay bacon strips on cooling rack and bake for 10 minutes, until crisp. Cool slightly and cut bacon into 1/2 inch strips.

Clean Leeks: Keeping root on, split lengthwise and cut in half, then fan out in a bowl of water to remove sand. Stack the layers and cut into long strips.

Sauté Leeks: Melt butter in large skillet over medium-low heat. Add leeks and salt; sauté until tender, about 10 minutes. Set aside to cool.

Quesadilla Filling: Mix together the bacon, grated cheese, pickled jalapeno, and cooled leeks.

Make Quesadillas: Add 1 Tablespoon of canola oil to a non-stick pan over medium heat. Lay a tortilla flat in the pan. Place 1/4 cup of bacon/cheese filling on one side of the tortilla and then fold in half. Cook for a few minutes until golden, then turn and cook until toasty on the other side. Remove from heat. Repeat until all ingredients have been used.

Serve: Cut each quesadilla into 4 pieces, and serve with tomatillo salsa.




bacon recipe source: Parties That Cook® (@PartiesThatCook), San Francisco/Chicago

3775. BUTTERNUT with BACON, TOMATILLO and CHIPOTLE (CALABAZA ENCHIPOTLADA)

Servings: 2 to 3 as a main course, 4 to 6 as a salad

3 garlic cloves, unpeeled

4 medium (about 8 ounces) tomatillos, husked, rinsed and cut in half across the equator

1 to 2 canned chipotle chiles en adobo

½ of a small (2-pound) butternut squash, peeled, seeded and cut into 1-inch chunks (about 3 cups of chunks)

2 to 4 ounces (2 to 4 thick strips) bacon, cut crosswise into 1/2-inch pieces

Salt

About 1 tablespoon grated Mexican queso añejo or other garnishing cheese such as Romano or Parmesan

Set a large (10-inch) skillet (nonstick or lined with foil) over medium-high heat and lay in the garlic and tomatillos (cut side down). When the tomatillos are well browned and soft, 5 to 6 minutes, flip everything over and brown the other side. (The garlic should be soft.) Cool, then peel the garlic.

In a blender, combine the garlic, tomatillos, chipotles and 1 cup water. Blend to a coarse puree.

Scoop the butternut pieces into a microwave-safe bowl, cover with plastic wrap, poke a few holes in the top and microwave on high for 4 minutes. Meanwhile, in a large (10-inch) skillet set over medium, cook the bacon, stirring occasionally, until crispy, 5 to 7 minutes. Add the butternut and tomatillo sauce to the pan, raise the heat to medium-high and bring the sauce to a brisk simmer. Cook until the butternut is fork-tender and the sauce has reduced by about half its volume, about 15 minutes. Taste and season with salt (it will need only about ¼ teaspoon because of the bacon’s saltiness). Scrape into a serving bowl and finish with a generous sprinkling of the queso.

bacon recipe source: Rick Bayless/Frontera Restaurant (@Rick_Bayless) 

3245. BACON-WRAPPED SHRIMP with CHUNKY TOMATILLO SALSA and TOMATO VINAIGRETTE

serves four


Tomatillo salsa:
6 tomatillos, husked, rinsed, and cut in chunks
2 avocados, peeled and cut in chunks
2 jalapeños, cut in circles
1/2 bunch fresh cilantro, coarsely chopped
1/2 red onion, diced
Juice of 3 limes
2 tablespoons canola oil
sea salt and freshly ground black pepper

Tomato vinaigrette:
1 ripe tomato, halved, seeds squeezed out
1 canned chipotle pepper in adobo
1 garlic clove
Zest and juice of 1 lime
1 tablespoon sherry vinegar
1 teaspoon sugar
1/2 teaspoon sea salt
2 tablespoons canola oil

Shrimp:
20 large shrimp (about 2 pounds), peeled and deveined, tails on
10 bacon slices, halved
Extra-virgin olive oil
2 green onions, thinly sliced on the diagonal, for garnish
Chopped fresh cilantro, for garnish

For the tomatillo salsa, toss the tomatillos, avocados, jalapeños, cilantro, and onion together in a large bowl. Add the lime juice and canola oil, and turn to coat; season with salt and black pepper. Turn the mixture over a few times until the avocados are slightly mashed and the salsa is creamy. Cover and refrigerate while you prepare everything else.

Puree the tomato, chipotle, garlic, lime zest, lime juice, sherry vinegar, sugar, and salt in a blender until smooth. Pour in the oil and puree again until emulsified and slightly thickened. Refrigerate.

Wrap each shrimp in a piece of bacon, overlapping the ends so they stick together. Place a large skillet over medium heat, drizzle with a 1/2-count of oil, and heat just to the smoking point. Lay the shrimp in the pan (do this in batches if it’s crowded) and sauté until the bacon is crisp, tossing so the shrimp cook evenly. To serve, spoon a mound of the tomatillo salsa on each plate. Drizzle a pool of the tomato vinaigrette and top with 5 shrimp. Garnish with green onion and cilantro leaves.


bacon recipe source: Tyler Florence.com, October 9, 2009

3244. BACON and EGG TOPPED CHILAQUILES

makes six servings


1 lb. tomatillos (about 8), husked
1 cup sliced onions, divided
3 serrano chiles, stemmed
2 cloves garlic, unpeeled
1 cup fat-free reduced-sodium chicken broth
6 eggs
6 cups tortilla chips (6 oz.)
¾ cup Mexican-style finely shredded four cheese
12 slices bacon, cooked

Heat broiler. Cover rimmed baking sheet with foil; spray with cooking spray. Spread tomatillos, ¾ cup onions, chiles and garlic onto prepared baking sheet. Broil, 4 inches from heat, 12 to 15 min. or until roasted, turning every 6 min. Blend broth and roasted vegetables in blender until smooth; pour into large saucepan. Bring just to a simmer. Meanwhile, cook eggs in large nonstick skillet 2 to 3 min. or until whites are almost set. Carefully turn eggs; cook 1 min. or until whites are completely set and yolks are cooked to desired doneness. Place 1 cup chips in each of 6 serving bowls; cover with ½ cup tomatillo sauce, 2 tablespoons cheese, 1 egg and 2 bacon slices. Top with remaining onions.


bacon recipe source: Kraft, Northfield, IL 60093

3155. CHEESY AVOCADO BACON POUTINE

For the tomatillo salsa
1 avocado, seed and skin removed
juice of 1 lime
1 clove garlic
1 teaspoon honey
1/2 jalapeno, seeds removed
1/4 cup cilantro
1/4 cup white onion, diced
6 medium tomatillos, roasted
salt and pepper to taste

For the poutine
1 lb french fries
6 pieces bacon, cooked and chopped
2 cups shredded cheddar cheese

1/4 cup chopped red onions

For the tomatillo salsa: Combine all the ingredients in the blender and blend for about 20 seconds until smooth. If the salsa is too thick, add a few tablespoons of water and blend. Adjust salt and pepper as needed and reserve.

For the poutine: Preheat the oven to 350 degrees F. Place the fried or baked french fries on a oven proof platter. Scatter the cheese on top of the platter and place it into the oven for 5 minutes until the cheese melts. Remove the platter from the oven. Scatter the chopped bacon, red onions and salsa over the fries and serve immediately.

bacon recipe courtesy of: Gaby Dalkin, What's Gaby Cooking, October 8, 2012

2910. SALSA VERDE PIZZA with GOAT CHEESE and BACON

makes one large pizza, serving four 


2 cups (10 ounces) all-purpose flour

1/4 teaspoon instant or rapid-rise yeast
1 teaspoon salt
1/2 cup room-temperature water
1/3 cup beer
A few tablespoons good-quality olive oil
2/3 cup roasted tomatillo salsa
A couple of very thin slices of red onion
4 ounces goat cheese, coarsely crumbled into roughly 1/2-inch pieces
3 slices bacon, cooked until crisp and coarsely crumbled

2 tablespoons grated Mexican queso anejo, Romano or Parmesan
A handful of cilantro leaves 

Make the dough: In a medium bowl, mix together the flour, yeast and salt. Measure in the water and  beer. Stir to combine everything into a rough-looking mass. Cover with plastic wrap and leave at room temperature for 8 to 18 hours. 

Form, bake and serve the pizza: Heat the oven to 500 degrees. Generously oil a 13 x 18 rimmed baking sheet (what’s called a “half sheet pan”). Use a rubber spatula to gently deflate the dough and scrape it out onto the baking sheet. Gently coax the dough into an even rectangle about 9 by 13 inches.

Spread on the sauce, leaving a 1-inch border around the outside. Scatter on the bacon, sliced onion and crumbled goat cheese. Bake in the middle of the oven until puffy and brown, about 25 minutes.

Sprinkle with queso anejo and cilantro leaves, cut in squares and carry to your lucky guests.


bacon recipe courtesy of: Rick Bayless, Mexico—One Plate at a Time, Season 8

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

2791. TOMATILLO GRILLED CHEESE and BACON SANDWICHES

serves 4 to 6


12 slices (1/2-inch thick) ciabatta bread
about 1/4 cup butter, softened
4 oz. sharp cheddar cheese, thinly sliced
about 4 tomatillos (6 oz.), husks removed, rinsed, and cut into 1/4-inch thick slices
8 slices cooked bacon, broken into thirds
1/4 cup cilantro sprigs
6 oz. panela cheese or mozzarella, cut into thin wedges

Spread a side of each bread slice with butter. Turn 6 slices over; top with cheddar, then tomatillos, bacon, cilantro, and panela. Top with remaining bread, buttered side up. Cook sandwiches in a large nonstick frying pan (work in batches or use 2 pans) over medium-low heat until golden on both sides and cheese melts, 7 minutes total.


bacon recipe courtesy of: "In Season," Sunset, August 2012, p. 90

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 

2256. CHORIZO, BACON and TONGUE TACOS with GUACAMOLE and PICKLED ONIONS

yields 100 tacos!


4 medium tongues, rinsed
4 pounds bacon, cut into 1/2 inch pieces
4 pounds white onions, diced
3 pounds chorizo, casing removed
7 pounds creamy boiling potatoes, cut into 2 inch pieces
queso anejo and cilantro (for garnish)

GUACAMOLE
3 pounds tomatillos, husked, rinsed and quartered
6 Serrano chiles, stemmed
18 avocados, flesh scooped from skins
2 bunches cilantro, chopped, plus extra for garnish
2 large white onions, finely diced
4 large red onions, thinly sliced
100 4 1/2-inch corn tortillas

TACOS: Simmer tongues in salted water until. Tender, then cool, peel and clean cartilage, chop remainder into 1/4 inch cubes. Fry bacon, remove and drain. Add onions to fat and caramelize. Separately, cook chorizo until cooked through and browned. Separately boil potatoes in salted water, drain and roughly chop into small (1/4 inch) bits. Add potatoes and chorizo to onions and cook until crusty like hash browns. Separately brown tongue in a little fat until crispy. Combine with potato-chorizo mixture. Season with salt.

GUACAMOLE: Puree tomatillos and Serranos, mix into avocados, along with cilantro and onions. Sprinkle with salt. Cover red onion with very cold water. Salt generously. Let stand 10 minutes and drain. Warm tortillas on slightly oily griddle. Top with tongue mixture, guacamole, onion, queso anejo and cilantro.


bacon recipe courtesy of: Rick Bayless, Top Chef Masters, Season 1, Episode 3, Elimination Challenge Winner, Bravo TV

1796. BEER and BEEF CHILI SLIDERS on BACON BISCUITS with TOMATILLO KETCHUP

yields eight servings


2 poblano chiles
8 slices bacon, chopped
one 8-ounce box Jiffy buttermilk biscuit mix
1 cup shredded sharp cheddar cheese
1/4 cup chopped chives
1/4 cup yellow mustard
2 tablespoons honey
6 tomatillos—peeled, rinsed and chopped
1 small red onion, chopped
2 cloves garlic, chopped
salt and pepper
3/4 pound ground beef chuck
3/4 pound ground beef sirloin
1/2 cup beer
1/4 cup Worcestershire sauce
2 tablespoons chili powder (2 palmfuls)
2 tablespoons grill seasoning (2 palmfuls)
1 tablespoon sweet smoked paprika (1 palmful)
1 tablespoon ground cumin (1 palmful)
1 tablespoon ground coriander (1 palmful)
1 1/2 teaspoons dried oregano (1/2 palmful)
2 tablespoons cilantro leaves
1 teaspoon grated peel plus the juice of 1 lime
shredded lettuce, for serving

Preheat the broiler. Arrange the chiles on a broiler pan and broil, turning occasionally, until blackened all over, about 10 minutes. Transfer to a bowl, cover and let stand for 5 to 10 minutes. Peel and discard the stems and seeds.

While the chiles are broiling, in a medium skillet, cook the bacon over medium-high heat until crisp, about 7 minutes. Drain, reserving about 2 tablespoons of the bacon fat; crumble the bacon.

Preheat the oven to 425°. Preheat a grill or grill pan to medium-high. In a large bowl, combine the biscuit mix with 1/2 cup water and whisk until a dough forms. Mix in the cheese, chives, mustard, honey, bacon and reserved bacon fat. Spoon 8 equal mounds of the biscuit dough onto a baking sheet and bake until golden, 10 minutes. Let cool for 2 minutes, then transfer to a rack and let cool completely; split.

Meanwhile, in a medium saucepan, combine the tomatillos, onion and garlic; season with salt and pepper. Cook over medium-high heat until the onions and tomatillos are softened, 8 to 10 minutes.

In a medium bowl, combine the beef, beer, Worcestershire sauce, chili powder, grill seasoning, paprika, cumin, coriander and oregano. Shape into 8 patties, about 1 1/2 inches thick. Add to the grill and cook, turning once, for 5 minutes for medium-rare.

Using a food processor, puree the tomatillo mixture, chiles, cilantro, lime peel and lime juice; season with salt and pepper.

Top each biscuit bottom with a little shredded lettuce, a beef patty, some tomatillo ketchup and a biscuit top; secure with a toothpick.


bacon recipe courtesy of: Rachael Ray, Everyday with Rachael Ray, August 2009

1703. CHICKEN STIR FRY with BACON, JICAMA, RED PEPPERS and TOMATILLOS

makes four servings


1 lb. boneless skinless chicken breasts, cut into strips
1/4 cup Italian dressing
4 slices bacon, chopped
1 cup sliced jicama (about 1 medium)
1 cup quartered tomatillos
1 cup sliced red bell peppers (about 1 medium)
1/2 teaspoons crushed red pepper
2 cups hot cooked rice

Place chicken in resealable plastic bag. Add dressing; seal bag. Turn bag over several times to evenly coat chicken with dressing. Refrigerate at least 30 min. or up to 1 hour to marinate. Cook bacon in large skillet on medium heat until crisp. Drain fat from skillet; set bacon aside. Remove chicken from marinade; discard marinade. Add chicken to same skillet; cook 4 min. or until evenly browned, stirring frequently. Add jicama, tomatillos, red bell peppers and crushed red pepper; mix well. Cook 3 min. or until chicken is cooked through, stirring occasionally. Serve over the rice.


bacon recipe courtesy of: Kraft Foods, Three Lakes Drive, Northfield, Illinois 60093

1526. GRILL-ROASTED PORK CHOPS with BACON TOMATILLO SALSA

Brine
1/4 cup kosher salt
2 tablespoons granulated sugar
1 1/2 teaspoons ground chipolte chile powder
zest of 1 lime

Salsa
4 slices of bacon
10 medium tomatillos, husked and rinsed
2 medium Anaheim chile peppers, roughly chopped
1 small yellow onion, roughly chopped
1 large garlic clove
1 cup loosely packed fresh basil leaves
1 tablespoon extra virgin olive oil
1 teaspoon fresh lime juice
1 teaspoon light brown sugar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon freshly ground black pepper
1/2 teaspoon granulated garlic

Whisk the brine ingredients with 1 quart of cold water until the salt and sugar are dissolved. Place pork chops in a large, resealable plastic bag and pour in the brine. Press the air out of the bag and seal tightly. Place in a bowl and refrigerate for 6-8 hours.

Cook bacon in a large skillet over medium heat. Remove from pan and drain on paper towels, but leave the melted bacon fat in the skillet. Add tomatillos, chile peppers, onion, and garlic. Cover skillet and cook over medium heat until tomatillos begin to collapse and chiles are tender. Transfer the mixture to a food processor or blender. Add the remaining salsa ingredients. Process until smooth. Finely chop the drained bacon and add to salsa.

Remove pork from bag and discard the brine. Pat dry with paper towels. Lightly coat pork with oil and season evenly with salt, pepper, and garlic. Let sit at room temperature for 20-30 minutes.

Grill over direct medium heat. Turning and rotating every 10 minutes for even cooking. Remove when done. Reheat salsa and serve warm with your delicious pork chops.


bacon recipe courtesy of: Heartland Steaks, 7501 Industrial Drive, Forest Park, Illinois 60130, 1-800-365-5502

1235. MELTED CHEDDAR, JALAPENO, BACON and TOMATILLO SLIDERS

yields 4 to 6 servings


12 thin slices sandwich bread, preferably a brioche loaf, crusts removed
1 small clove garlic, minced
1 teaspoon lemon juice
1/3 cup mayonnaise
3 ounces white Cheddar cheese, preferably artisanal, shredded
6 slices country bacon, preferably peppered
4 to 5 tomatillos, husked
3 tablespoons flour
3 to 4 pickled jalapeños
24 cilantro leaves

Use a 2-inch biscuit or cookie cutter to cut 24 rounds of bread. You should be able to cut 2 rounds from each slice. Lightly toast. Set toasted rounds on a cutting board. Mash garlic and lemon juice to a paste in a mortar or on a flat surface. Mix with mayonnaise. Spread seasoned mayonnaise on toast rounds. Top half the rounds with cheese.

Fry bacon. Cut each slice in four. Slice tomatillos in 12 fairly thin slices, dip in flour and fry in bacon fat until lightly browned. Cut jalapeños to make 24 thin slices. Place 2 cilantro leaves on cheese, add 2 pieces bacon, a fried tomatillo slice and 2 slices jalapeño. Top sandwiches with remaining rounds, mayonnaise side down.

To serve, preheat oven to 375 degrees. Line a baking sheet with foil, place sandwiches on sheet, and bake about 5 minutes, just until cheese melts and ingredients are warmed. Secure each sandwich with a toothpick, and serve.


courtesy of: "In Manhattan, Sliders for All Tastes," The New York Times, July 16, 2008

866. SHRIMP and GRITS with TOMATILLO and BACON GRAVY

serves 4


Shrimp Stock
1 ½ pounds shell-on large shrimp (26 to 30 per pound)
3 cups water
½ teaspoon peppercorns
1 bay leaf, crumbled
1 teaspoon kosher salt
1/8 teaspoon ground cayenne pepper

Grits
1 ½ cups stone-ground grits
1 ½ cups whole milk
3 cups water
2 pinches kosher salt, plus more to taste
Freshly ground black pepper to taste

Gravy
1 pound tomatillos, husked and rinsed
1 jalapeño pepper, minced
¼ pound slab bacon or 3 slices thick-cut bacon, diced
3 tablespoons unsalted butter
½ cup chopped green bell pepper
½ cup chopped yellow onion
1 tablespoon all-purpose flour
Kosher salt to taste
Freshly ground black pepper to taste

Peel the shrimp, reserving the shells. In a medium saucepan, bring the water to a boil over high heat. Add the shells, the peppercorns, bay leaf, salt and cayenne. Reduce heat to medium-low and simmer for 20 minutes. Strain the broth (you should have about 1 ½ cups) and reserve. Discard the shells.

While the broth simmers, stir the grits into a bowl of cold water and allow to settle. Corn hulls may float to the surface. Skim off the hulls and drain the grits. (Skip this step if you are using supermarket grits.) In a medium saucepan, bring the milk and the water to a boil over high heat. Add the grits, stirring with a wooden spoon. Reduce the heat to medium, add the salt and cook, stirring occasionally.

Once the grits thicken (about 10 minutes), reduce the heat and cook, stirring frequently and adding water if the grits become too stiff. Cook until the grits are fluffy and creamy, 90 minutes. Season with more salt, if desired, and pepper; reserve.

While the grits cook, place the tomatillos on a foil-lined sheet pan or cast-iron skillet. Broil them about 3 inches from the flame or heating element, turning them as their skins blacken, about 5 minutes per side. Transfer the tomatillos to a food processor or blender and puree to a soupy liquid. Add the jalapeño and reserve.

Place the bacon in a large skillet over medium-high heat. Cook, stirring frequently, until the bacon is firm and just golden brown, about 3 minutes. Transfer to a bowl, leaving the fat behind.

Add half the shrimp to the pan and sear quickly, about a minute per side, leaving the shrimp slightly undercooked. Remove the shrimp to a plate and repeat with the remaining shrimp.

Add the butter, bell pepper and onion to the pan. Sauté until the pepper and onion just begin to soften, about 2 minutes.

Pour 2 tablespoons of the shrimp broth into a small bowl, add the flour and whisk until it becomes a smooth paste. Pour the remaining shrimp broth into the skillet with the pepper and onion. When the broth reaches a simmer, reduce the heat to medium and cook at a vigorous simmer until the vegetables have softened, about 5 minutes.

Add the flour paste to the pan, whisking vigorously to distribute the flour evenly throughout the broth. Add the tomatillo and jalapeño mixture to the skillet, stir and return to a simmer. Cook until the gravy thickens enough to coat the back of a spoon heavily, 5 to 7 minutes more.

Add the reserved shrimp and bacon and continue cooking until the shrimp are pink and cooked through, 1 to 2 minutes. Season to taste with salt and pepper. Divide the grits among four plates and ladle the shrimp and gravy on top. Serve immediately.


courtesy of: The Lee Bros. Southern Cookbook: Stories and Recipes for Southerners and Would-be Southerners, by Matt and Ted Lee. Norton, 2006 / Matthew Amster-Burton, "Green Gods," The Seattle Times: Pacific Northwest Magazine, July 15, 2007

865. BACON-WRAPPED CHICKEN with RICE and MOLASSES COFFEE GLAZE

serves 6


1 tomato, sliced thin
1 white onion, sliced thin
1/4 cup olive oil
Salt and pepper to taste
3 sprigs of thyme, leaves removed
1 bottle mojo criollo marinade
6 boneless/skinless chicken breasts, cut through the side for stuffing
1/2 lb bacon, sliced

1 box basmati rice, follow instructions
2 large pinches of saffron threads

3 tomatillos
2 cups green peas, frozen
1 large red tomato, quartered
3 habaneros
1 onion, diced
Salt and pepper to taste
1/4 cup white vinegar
1/2 cup water

1 shallot
2 garlic cloves
1 small onion, diced
1 vanilla bean
2 cups black coffee
1 cup molasses
Cornstarch

Heat oven to 300 degrees. Arrange tomato and onion slices on a sheet of parchment paper. Season with drizzle of olive oil, salt and pepper, thyme leaves and mojo criollo. Bake until almost cooked through. Let cool. Cut almost through chicken breast from the side of the thickest part. Season with salt and pepper. Stuff tomato and onion into chicken breast. Wrap each chicken breast in one slice raw bacon.

Prepare rice using package directions and adding saffron.

Toss tomatillos, peas, tomato, habaneros, and onion in a drizzle of oil and salt and pepper. Roast for 15 minutes. Blend in mixer with vinegar and water.

In a saucepan, sauté shallot, garlic and onion with two slices bacon. Add sliced open vanilla bean, coffee, molasses and cornstarch. Cook down. Slurry about 1 tablespoon into sauce, strain and set aside.

In hot sauté pan in a drizzle of olive oil, sear chicken breast. Brown on both sides. Finish chicken in the oven.

Serve with rice and sauces.


courtesy of: Top Chef, Season 3: Miami / Bravo TV