Honey Chipotle Bacon Food

HUEVOS A LA MEXICANO TACOS WITH CHIPOTLE-HONEY BACON

Steps:

• For the chipotle-honey bacon: Preheat the oven to 400 degrees F. Whisk together the honey and chipotle in a small bowl until combined; set aside.
• Put the bacon slices on a baking sheet in one layer, about 2 inches apart. Bake, flipping once, until the bacon is golden brown and crispy, about 25 minutes. Remove from the oven, blot the top of the bacon with some paper towels and carefully pour off any fat from the baking sheet. Immediately brush the top of the bacon slices with the honey glaze and let sit until the bacon cools down and the glaze hardens.
• For the creme fraiche eggs: Heat the butter and oil in a large nonstick skillet over medium heat. Add the onion and some salt and pepper and cook, stirring occasionally, until soft, about 5 minutes. Add the serrano and cook to soften slightly, about 2 minutes.
• Whisk the eggs in a bowl until light and fluffy. Add the eggs to the skillet, dollop with bits of creme fraiche and cook, stirring constantly, just until soft curds begin to form. Stir in some more salt and pepper and immediately remove from the heat.
• Spoon some of the eggs into each tortilla, top with 2 strips of bacon and fold. Serve immediately.
• Roll the masa into four 1-ounce balls; cover them with damp paper towels.
• Heat a heavy skillet over medium heat. Line a tortilla press with a piece of plastic wrap or a self-sealing bag that has been cut so that only the bottom is still attached. Put one of the dough balls slightly off center in the press and close to flatten. Carefully peel the tortilla from the plastic.
• Cook in 30-second increments, turning a few times, until warmed through and lightly toasted. Keep warm wrapped in clean kitchen towels and repeat with the remaining masa, stacking and rewrapping the tortillas so that they steam and stay pliable.

GRILLED CHEESE WITH CHIPOTLE MAYO AND BACON

Steps:

• Put the honey, chipotle pepper, 1/2 cup of the mayonnaise and some salt and pepper in a food processor or blender and puree until smooth. Set aside.
• Heat a large heavy skillet or griddle over medium heat.
• Place the bread on a work surface and spread the remaining 2 tablespoons mayonnaise on both sides of each slice. On the inside of 2 slices, spread on the chipotle mayonnaise to your liking, adding more if you prefer it spicy. Top each sandwich with 2 slices cheese, 2 slices bacon and a remaining bread slice.
• Cook the sandwiches until the cheese is completely melted and the bread is golden brown, 3 to 4 minutes on each side. You can use a metal mixing bowl to dome the sandwiches and allow the cheese to melt faster. Slice the sandwiches in half and serve immediately with sweet pickles and potato chips.

CANDIED CHIPOTLE BACON

Steps:

• Preheat oven to 375 degrees. Line a rimmed baking sheet with parchment paper or aluminum foil. Arrange slices on baking sheet; bake until almost crisp (8-9 minutes). Drain the drippings from baking sheet and discard.
• In small bowl, combine agave nectar, chipotle seasoning and pepper. Brush bacon with the chipotle mixture; bake until glazed (8-10 minutes).
• Cool.

HONEY-CHIPOTLE CHICKEN

Steps:

• Blend honey, garlic, and chipotle peppers in adobo sauce together in a food processor until smooth.
• Place chicken breasts in the bottom of a slow cooker and mix in honey-chipotle sauce.
• Cook in the slow cooker on Low for 5 hours.
• Transfer chicken to a bowl and shred using 2 forks. Return chicken to the slow cooker and stir in black beans.
• Continue to cook on Low until cooked through, about 30 minutes more.

HONEY-CHIPOTLE BACON

Steps:

• Place honey, chipotles, and adobo sauce in the jar of a blender. Cover and puree until completely smooth. Add in kosher salt and pink curing salt and pulse to combine. Coat pork belly all over with the cure and place in a large resealable plastic bag. Place in the coldest part of the refrigerator and cure for 5 to 7 days, flipping bag about every 12 hours.
• Fire up smoker or grill to between 200-225°F, adding 1-2 fist-size chunks of smoking wood on top of the coals when at temperature. When wood is ignited and producing smoke, place pork belly in smoker, fat side up, and smoke until an instant read thermometer registers 150°F when inserted into thickest part of the meat. Remove pork belly from smoker and let cool. Wrap in plastic wrap and place in refrigerator until completely chilled.
• Cut bacon into slices at desired width and cook using your favorite method. Store leftover bacon in Ziploc or vacuum sealed bags in the refrigerator for up to a week, or in the freezer for up to 4 months.

CHIPOTLE-HONEY BBQ BACON BURGERS WITH GORGONZOLA CHEESE

Steps:

• Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
• Make the patties: combine beef, pork, green onion, bell pepper, and garlic in a big bowl; mix well.
• Divide mixture into 4 equal portions; form into patties to fit rolls; coat with the black pepper; refrigerate until needed.
• Make the sauce: when the grill is ready, heat the olive oil in a 2 quart saucepan or the grill rack.
• Add in onion, chiles, bell peppers, tomato, and garlic; stir/saute until soft, about 5 minutes.
• Deglaze with the vinegar and let simmer.
• Add in the mustard; blend until smooth; stir in the ketchup and honey; bring to a slow simmer.
• Cook bacon until crisp in a frying pan on the grill rack; keep warm for later use.
• Brush grill rack with vegetable oil; place patties on the rack; cover and cook, turning once and basting frequently with the sauce, until done to preference-5 to 7 minutes on each side for medium.
• During the last few minutes of cooking, place the rolls, cut side down, on the outer edges of the rack to toast lightly.
• Assemble burgers: spread 1 teaspoon of the sauce over the cut sides of each roll.
• On each roll bottom, place 1 ounce of the cheese, 2 bacon slices, a patty, and 2 tomato slices.
• Add roll tops and serve.

CHIPOTLE BACON CORNBREAD

Steps:

• In bowl combine flour, cornmeal, sugar, baking powder, salt.
• in small bowl beat 2 eggs.
• Add and beat well milk, butter, honey.
• Add wet ingredients to dry ingredients combine only.
• Stir in cooked crumbled bacon and minced Chipotle pepper in adobe sauce.
• Pour into greased 9 inch pan bake 400* 20 minutes.

HONEY BACON

Steps:

• Set Oven to 400 degrees.
• Mix brown sugar and chilli powder together in a bowl.
• Coat your bacon with the mixture. Making sure both sides or pretty much evenly coated.
• Put your bacon in a pan and bake at 400 degrees for 20 minutes. Your bacon will come out crispy and sweet.

CHIPOTLE-HONEY BBQ BACON BURGER WITH GORGONZOLA CHEESE

Steps:

• Mix ground beef, ground pork, green onion, red pepper and garlic.
• Form into 6 patties.
• Roll in black pepper.
• Refrigerate until needed.
• Heat grill to medium heat.
• Place a 2-quart saucepan on grill.
• Heat olive oil in saucepan.
• Sauté chipotle peppers, green peppers, red peppers, red onion, roma tomatoes and garlic.
• Deglaze with apple cider vinegar and let simmer.
• Add dry mustard.
• Blend sauce mixture; combine until smooth.
• Add ketchup and honey.
• Bring to a slow simmer.
• Cook bacon in a griddle/frying pan on grill surface.
• Keep warm for later use.
• Place burger patties on grill.
• Cook until medium-well, basting with Chipotle-Honey BBQ Sauce.
• Place 1 teaspoon Chipotle-Honey BBQ Sauce on top and bottom of each Kaiser bun.
• Assemble as follows: bottom bun, Gorgonzola cheese, peppered bacon, burger patty, roma tomatoes, and top bun.