Serves: 1-2
For the quick pickles:
1/4 cup freshly squeezed lime juice
1/2 teaspoon dried oregano (preferably Mexican)
1/2 teaspoon kosher salt
3/4 teaspoon sugar
Half of 1 small red onion, peeled and thinly sliced
Half of 1 cucumber, peeled and cut into half moons
For the Tostilocos:
1 small bag (3.7 oz) salsa verde flavored chips
1 heaping tablespoon tamarind candies, plus more to taste
1 heaping tablespoon Japanese peanuts, plus more to taste
3 slices of bacon (cooked through but still pliable), thinly sliced
Quarter of 1 small jicama, peeled and sliced into thin sticks
Lime wedges, for serving
Chamoy, for serving
Hot sauce, for serving (like Tapatio)
Chopped fresh cilantro, for serving
To make the quick pickles, add lime juice, oregano, salt, and sugar to a small bowl, whisking to
combine. Add sliced onion and cucumber, tossing in the pickling liquid. Let sit for 1–3 hours at room temperature, tossing every 20 minutes for the first hour. Store in the refrigerator for up to 1 month.
Arrange a layer of chips on a large plate. Scatter some of the pickled onion and cucumber, candies, peanuts, bacon and jicama over top. Add another layer of chips and toppings. Dress the entire plate with freshly squeezed lime juice, chamoy and hot sauce to taste. Finish with a sprinkling of chopped fresh cilantro.
To enjoy these Tostilocos on the go, open the bag of chips by slitting through one of the long sides. Add toppings and flavorings directly to the bag. Be sure to bring some extra napkins!
bacon recipe source: Brandon Matzek, Kitchen Konfidence (@brandiego), September 10, 2013
Showing posts with label candy. Show all posts
Showing posts with label candy. Show all posts
Tuesday, May 10, 2016
Wednesday, May 15, 2013
2928. BACON BUTTERFINGER CANDIES
2-11 oz. bags of candy corn
1 1/4 cup peanut butter
1 package crispy cooked bacon
milk chocolate or candy coating
Butter two 8×8 disposable pans. Set aside.
Slowly melt the candy corns in a large microwave safe bowl until smooth and completely melted. I microwaved mine for 1.5 minutes then stirred, then put it back in for 30 seconds, stirred and continued the process until it was smooth and easy to stir.
Stir in the peanut butter until completely incorporated.
Evenly distribute the mixture into the two pans.Set in a cool place to firm up (about an hour or two)
Cut into what ever shape you want and dip into melted chocolate. Tap off the excess chocolate and carefully place onto wax paper or parchment paper.
Dip bacon pieces that will fit the candy pieces into the chocolate, shake off some of the excess then place on top of the chocolate covered candies.
Allow to set in a cool place, or refrigerator until chocolate is set.
bacon recipe courtesy of: Carrie, Fields of Cake and Other Good Stuff, November 21, 2011
1 1/4 cup peanut butter
1 package crispy cooked bacon
milk chocolate or candy coating
Butter two 8×8 disposable pans. Set aside.
Slowly melt the candy corns in a large microwave safe bowl until smooth and completely melted. I microwaved mine for 1.5 minutes then stirred, then put it back in for 30 seconds, stirred and continued the process until it was smooth and easy to stir.
Stir in the peanut butter until completely incorporated.
Evenly distribute the mixture into the two pans.Set in a cool place to firm up (about an hour or two)
Cut into what ever shape you want and dip into melted chocolate. Tap off the excess chocolate and carefully place onto wax paper or parchment paper.
Dip bacon pieces that will fit the candy pieces into the chocolate, shake off some of the excess then place on top of the chocolate covered candies.
Allow to set in a cool place, or refrigerator until chocolate is set.
bacon recipe courtesy of: Carrie, Fields of Cake and Other Good Stuff, November 21, 2011
Friday, March 02, 2012
2489. CHAI BACON CANDY
yields 2-3 servings
7 strips thick sliced hickory smoked bacon
7 tablespoons honey, divided
7 teaspoons finely ground chai spice
Bake the bacon on a broiler pan at 325° F for 25 minutes, flip and bake another 20-30 minutes until just crispy. Drizzle each strip with 1 tablespoon honey and sprinkle on 1 teaspoon chai spice. Bake another 8-12 minutes on top rack of oven until golden brown. Cool completely on a rack or parchment paper to form a chai candy coating.
bacon recipe courtesy of: EATnLISTEN.com, May 8, 2010
7 strips thick sliced hickory smoked bacon
7 tablespoons honey, divided
7 teaspoons finely ground chai spice
Bake the bacon on a broiler pan at 325° F for 25 minutes, flip and bake another 20-30 minutes until just crispy. Drizzle each strip with 1 tablespoon honey and sprinkle on 1 teaspoon chai spice. Bake another 8-12 minutes on top rack of oven until golden brown. Cool completely on a rack or parchment paper to form a chai candy coating.
bacon recipe courtesy of: EATnLISTEN.com, May 8, 2010
Saturday, July 04, 2009
1517. CANDIED BACON TOFFEE
For the candied bacon:
3/4 pounds of bacon
1/4 cup brown sugar
Toffee:
1 cup sugar
1/3 cup packed golden brown sugar
2 teaspoons instant espresso powder
½ teaspoon ground cinnamon
¼ teaspoon salt
1/3 cup water
1 tablespoon dark unsulfured molasses
1 ¼ cups (2 ½ sticks) unsalted butter
Kosher salt
Preheat oven to 400 degrees.
For the bacon: On a foil-lined sheet pan, lay out your bacon strips. Coat the top with brown sugar. Bake in the oven for 12-14 minutes, flipping over half way through the baking time.
Allow the bacon to cool until warm, then cut (with scissors) into 1/4-1/2" pieces. Reserve in a separate bowl.
For the toffee: Prepare your mise en place: in a medium bowl, combine sugars, espresso powder, cinnamon, and salt. In a small bowl or measuring cup, combine water and molasses. Butter a sheet pan or line with a Silpat.
Melt butter in a heavy 2 ½-quart saucepan over low heat. Add sugars, espresso powder, cinnamon, salt, water, and molasses; stir until sugar dissolves. Attach a clip-on candy thermometer to side of pan. Increase heat to medium; cook until thermometer registers 290 degrees (and no less!), stirring slowly but constantly and scraping bottom of pan with a silicone spatula, about 20 minutes.
Once you arrive at 290 degrees, remove your pan from the heat, and quickly stir in the candied bacon. Immediately pour the mixture onto your prepared sheet pan; do not scrape the saucepan. Spread toffee to ¼-inch thickness. Use two forks to separate and distribute any bacon that clumps together. And finally, dust the top of the toffee with a light sprinkle of Kosher salt.
Stick the sheet pan in the refrigerator for about an hour (until the toffee is firm.) Break the toffee into pieces and store in an airtight container. Sharing is optional.
bacon recipe courtesy of: Traca Savadogo, Seattle Tall Poppy, seattletallpoppy@gmail.com, Seattle, Washington
3/4 pounds of bacon
1/4 cup brown sugar
Toffee:
1 cup sugar
1/3 cup packed golden brown sugar
2 teaspoons instant espresso powder
½ teaspoon ground cinnamon
¼ teaspoon salt
1/3 cup water
1 tablespoon dark unsulfured molasses
1 ¼ cups (2 ½ sticks) unsalted butter
Kosher salt
Preheat oven to 400 degrees.
For the bacon: On a foil-lined sheet pan, lay out your bacon strips. Coat the top with brown sugar. Bake in the oven for 12-14 minutes, flipping over half way through the baking time.
Allow the bacon to cool until warm, then cut (with scissors) into 1/4-1/2" pieces. Reserve in a separate bowl.
For the toffee: Prepare your mise en place: in a medium bowl, combine sugars, espresso powder, cinnamon, and salt. In a small bowl or measuring cup, combine water and molasses. Butter a sheet pan or line with a Silpat.
Melt butter in a heavy 2 ½-quart saucepan over low heat. Add sugars, espresso powder, cinnamon, salt, water, and molasses; stir until sugar dissolves. Attach a clip-on candy thermometer to side of pan. Increase heat to medium; cook until thermometer registers 290 degrees (and no less!), stirring slowly but constantly and scraping bottom of pan with a silicone spatula, about 20 minutes.
Once you arrive at 290 degrees, remove your pan from the heat, and quickly stir in the candied bacon. Immediately pour the mixture onto your prepared sheet pan; do not scrape the saucepan. Spread toffee to ¼-inch thickness. Use two forks to separate and distribute any bacon that clumps together. And finally, dust the top of the toffee with a light sprinkle of Kosher salt.
Stick the sheet pan in the refrigerator for about an hour (until the toffee is firm.) Break the toffee into pieces and store in an airtight container. Sharing is optional.
bacon recipe courtesy of: Traca Savadogo, Seattle Tall Poppy, seattletallpoppy@gmail.com, Seattle, Washington
Wednesday, May 24, 2006
381. BACON CHEESEBURGER CAKE
yields 20 servings
1 (18.25 ounce) package yellow cake mix
1 (13 ounce) package brownie mix
2 (12 fluid ounce) cans vanilla frosting
yellow food coloring
red food coloring
3 vanilla wafer cookies
1 large roll of red fruit leather
4 caramels, with stripes
8 yellow chewy fruit-flavored candy squares
1 (16 ounce) container chocolate frosting
1 large roll of green fruit leather
2 teaspoons sesame seeds
Preheat oven according to instructions on cake mix box; prepare mix. Grease and flour a 9 inch pan, and a shallow metal bowl at least 9 inches in diameter. Fill the 9 inch cake pan 2/3 full with cake batter; pour the remaining batter into the prepared metal bowl (this will be the top of your "bun"). Bake according to directions, remove from pans, and cool on a wire rack.
Grease and flour a 9 inch pan. Prepare brownie batter, and bake according to instructions on box. Remove from pan, and cool on a wire rack. Shave off the sharp edges of the brownie, making it resemble a hamburger patty.
Place 1/4 cups of vanilla frosting in a heavy duty plastic sandwich bag, and color with yellow food coloring to make your mustard. Repeat a second time using the red food coloring to make your ketchup. Place remaining frosting in a bowl, and color with a mix of red and yellow food coloring until you arrive at the color of a hamburger bun.
Cut the cookies in half and wrap with pieces of red fruit leather to create your tomatoes. Unwrap the caramels, and heat in microwave for 10 to 15 seconds to slightly soften. Roll the caramels individually between sheets of waxed paper to create bacon strips. Microwave the chewy fruit-flavored candy squares, place together, and roll between sheets of waxed paper to create your cheese slice; trim into a square shape.
To assemble, place bottom bun on your serving dish, and spread with some of the hamburger bun frosting. Place brownie on top of this, and spread it with chocolate frosting. Decorate edges with the tomatoes, bacon, cheese, mustard, and ketchup; use the green fruit leather as lettuce. Place top bun over this and spread with the remaining hamburger bun frosting; sprinkle with sesame seeds.
courtesy of: Kry Hanes, Mons, Belgium
1 (18.25 ounce) package yellow cake mix
1 (13 ounce) package brownie mix
2 (12 fluid ounce) cans vanilla frosting
yellow food coloring
red food coloring
3 vanilla wafer cookies
1 large roll of red fruit leather
4 caramels, with stripes
8 yellow chewy fruit-flavored candy squares
1 (16 ounce) container chocolate frosting
1 large roll of green fruit leather
2 teaspoons sesame seeds
Preheat oven according to instructions on cake mix box; prepare mix. Grease and flour a 9 inch pan, and a shallow metal bowl at least 9 inches in diameter. Fill the 9 inch cake pan 2/3 full with cake batter; pour the remaining batter into the prepared metal bowl (this will be the top of your "bun"). Bake according to directions, remove from pans, and cool on a wire rack.
Grease and flour a 9 inch pan. Prepare brownie batter, and bake according to instructions on box. Remove from pan, and cool on a wire rack. Shave off the sharp edges of the brownie, making it resemble a hamburger patty.
Place 1/4 cups of vanilla frosting in a heavy duty plastic sandwich bag, and color with yellow food coloring to make your mustard. Repeat a second time using the red food coloring to make your ketchup. Place remaining frosting in a bowl, and color with a mix of red and yellow food coloring until you arrive at the color of a hamburger bun.
Cut the cookies in half and wrap with pieces of red fruit leather to create your tomatoes. Unwrap the caramels, and heat in microwave for 10 to 15 seconds to slightly soften. Roll the caramels individually between sheets of waxed paper to create bacon strips. Microwave the chewy fruit-flavored candy squares, place together, and roll between sheets of waxed paper to create your cheese slice; trim into a square shape.
To assemble, place bottom bun on your serving dish, and spread with some of the hamburger bun frosting. Place brownie on top of this, and spread it with chocolate frosting. Decorate edges with the tomatoes, bacon, cheese, mustard, and ketchup; use the green fruit leather as lettuce. Place top bun over this and spread with the remaining hamburger bun frosting; sprinkle with sesame seeds.
courtesy of: Kry Hanes, Mons, Belgium
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