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

Originally posted 2013-04-18 01:13:00. Republished by Blog Post Promoter

2935. AVOCADO and BACON MAHI MAHI TACOS

serves six

1¼ lbs boneless skinless mahi mahi
12 whole wheat tortillas (6?)
2 medium avocados, Sliced
4 strips apple-smoked bacon, crumbled
½ cup diced tomatoes
½ cup diced red onion
½ cup sour cream
1½ tablespoons butter
1½ tablespoons lime juice
1 tablespoon tequila
1 tablespoon chili powder
1 teaspoon sea salt & coarse black peppercorn
Cooking spray to grease

On cutting board cut mahi mahi into 1? cubes, then season with salt & pepper and transfer to large bowl. Melt butter in microwave, then combine with lime juice, tequila, and chili powder, whisking thoroughly. Pour marinade over fish and toss until all pieces are well coated. Place in refrigerator to marinate for 1 – 6 hours.

Heat skillet over medium flame and lightly toast each tortilla, flipping with kitchen tongs to crisp both sides. Place on wire rack to cool until needed.

Generously grease same skillet, then saute red onion over medium-high heat. As onions begin to brown, add in mahi mahi and stir continuously for 6-8 minutes until fish is evenly cooked. Reduce flame to low before stirring in tomatoes, then allow ingredients to simmer for 5 minutes.

Cook bacon in microwave and crumble with hands, then slice avocados. When ready, build tacos with a layer of sliced avocado, one serving spoon of mahi mahi, a dollop of sour cream, and a sprinkling of bacon. Immediately serve.

bacon recipe courtesy of: Christine Fischer, Cooking with Cakes, April 29, 2013

Originally posted 2013-05-22 01:42:00. Republished by Blog Post Promoter

3051. YUCATAN BURGERS with ASADERO CHEESE, BACON, and AVOCADO SOUR CREAM

1 Haas avocado, pitted and diced
1 cup Mexican sour cream
2 tablespoons lime juice
1 teaspoon garlic, finely minced
2 teaspoons fresh oregano leaves, finely chopped
12 slices bacon, diced
2 ounces achiote paste
3 tablespoons fresh orange juice
2 pounds ground chuck
1 teaspoon Mexican chili powder
1/2 teaspoon ground allspice
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
Vegetable oil, for brushing on the grill rack
1/2 pound asadero cheese (or other Mexican cheese)
6 hamburger buns, split

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make Avocado Sour Cream, place the avocado in a small mixing bowl and mash with the back of a fork until relatively smooth. Add sour cream, lime juice, garlic, and oregano; mix until well combined. Refrigerate until serving. Place a large fireproof non-stick skillet on the grill. Add bacon and cook until crispy, about 5 minutes. Drain on paper towels. To make the patties, in a large bowl add achiote paste and orange juice; stir until well combined. Add beef, chili powder, allspice, salt, and pepper. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the buns. Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, just until done, about 4 minutes on each side for medium-rare. During the last few minutes of cooking, top the burgers with equal amounts of Asadero cheese and place the buns, cut side down, on the outer edges of the rack to toast lightly.To assemble the burgers, place a generous amount of avocado sour cream on the cut sides of buns. On each bun bottom, place a patty topped with cheese and equal amounts of bacon. Add the bun tops and serve.

bacon recipe courtesy of: Sutter Home Winery, Inc., St. Helena, CA 94574

Originally posted 2013-09-15 01:30:00. Republished by Blog Post Promoter

2665. BACON-WRAPPED SCALLOPS with JALAPENO-PAPAYA SAUCE

yields four servings

1/4 cup chopped fresh cilantro leaves, plus 2 tablespoons
8 slices bacon
1 1/4 pounds sea scallops
1 tablespoon olive oil
1 ripe papaya, peeled, seeded and diced
1 tablespoon fresh lime juice
1 tablespoon minced jalapeno pepper
1/2 teaspoon ground cumin
salt
freshly ground black pepper
1 cup prepared quinoa

Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray. Prepare one cup of quinoa according to package directions. When cooked, stir in 1/4 cup chopped fresh cilantro. Cover and set aside. Halve bacon slices crosswise and wrap slices around 1 pound of the sea scallops. Secure with wooden picks, if necessary. Heat oil in a large, oven-proof skillet over medium heat. Add all the scallops and cook 1 to 2 minutes per side, until golden brown. Place skillet in oven and bake 5 minutes, until scallops are cooked through (opaque). While scallops are cooking, prepare papaya sauce. In a small bowl, combine diced papaya, 2 tablespoons cilantro, lime juice, jalapeno, and cumin. Season with salt and black pepper. Remove 2 cooked scallops from the pan and reserve in refrigerator for another recipe Serve remaining scallops with quinoa and papaya sauce.

bacon recipe courtesy of: Robin Miller, “Wrap It Up,” Quick Fix Meals with Robin Miller, Food Network, 2006

Originally posted 2012-08-25 08:55:00. Republished by Blog Post Promoter

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

Originally posted 2013-02-06 10:50:00. Republished by Blog Post Promoter

3050. GRAVLAX CLUB SANDWICH

yields 8 sandwiches

16 thin slices grain bread
16 slices bacon, halved crosswise
2 red onions, cut into small dice
2 medium tomatoes, cut into 1/4-inch dice
8 sprigs cilantro, roughly chopped
2 cloves garlic, minced
16 mint leaves
2 jalapeno peppers, cut into small dice
4 avocados, cut into 1/2-inch cubes
4 limes, juiced
8 thin slices gravlax, plus 2 more slices cut into 16 strips crosswise and rolled into rosettes?Preheat oven to 350 degrees F. Toast the bread slices and let cool.

Roast the bacon in oven until crisp.

Chop red onion, tomato, cilantro, garlic, mint leaves, and jalapeno finely. Put in a bowl. Add the avocado and pour in lime juice. Toss the avocado mixture and season well with salt and pepper.

Place 1 tablespoon avocado mixture on each slice of gravlax. Fold the gravlax into a square, so that the avocado is wrapped in the center. Place the bacon and gravlax between 2 slices of bread. Cut the sandwich diagonally. Place a rosette on top each half and place 2 pieces of bacon on top of the rosette.

bacon recipe courtesy of: Marcus Samuelsson, “Midsummer Swedish Buffet,” Sara’s Secrets, Food Network

3045. CAMPFIRE GRILLED ROMAINE SALAD with CRISPY BACON and CHIMICHURRI SAUCE

4 heads of romaine lettuce
12-14 slices of thick-cut bacon
4 avocados
2-3 limes
2-3 tomatoes
2 poblano peppers
2 zucchini
1 clove garlic, grated

For the chimichurri sauce:
1 bunch cilantro, chopped roughly
1 bunch Italian parsley, chopped roughly
1-2 bunches oregano, chopped roughly
1 small red onion, minced finely
10 drops Tabasco
1 tablespoon?capers, chopped roughly
2 cups olive oil
2 cloves garlic, grated
Zest of 1 lime, grated
Juice of 2 limes

Cook the bacon in a pan on top of fire to preferred texture and reserve the fat. Coat the poblano peppers lightly in oil, place on grill, and char all around. Take the peppers off the grill place in a bowl. Cover to steam (this will help peel them later). Cut zucchini in half lengthwise, score lightly, toss with oil and rub with garlic. Grill with cross hatching technique both sides. Cut romaine in half lengthwise, wash, dry, coat lightly with olive oil, and season with salt. Place on grill to get light smoke flavor and light grill marks. Cut avocados in half, remove pit, cut into slices (in the skin) and remove with large spoon. Set slices on plate, sprinkle with salt and squeeze lime juice over them. Cut ripe tomatoes into wedges and season with salt.

For the chimichurri sauce: Combine all ingredients, season with salt. When the ingredients have time to meld, they taste even better.

To assemble: Place half a zucchini on each plate. Cut the grilled half head of romaine and place as an ‘X’ on top of zucchini with core at bottom. Arrange tomatoes, sliced avocado, and roasted peppers around the romaine. Drizzle generously with the chimichurri sauce and top with crisp hot bacon.

bacon recipe courtesy of: Jennifer Biesty, Scala’s Bistro, 432 Powell Street, San Francisco, CA