Bacon Recipes & Tips from Chef Ingrid Hoffman

The perfect venue choice to hold the Smithfield Bacon Workshop, was the stellar Swine Southern Table & Bar to be immersed in all things bacon.  The evening’s host, Celebrity Chef Ingrid Hoffman, was giving us a special workshop demonstrating bacon’s versatility, convenience, and flavors as well as providing guest with simple and scrumptious Bacon Recipes.

Before the workshop, waiters walked around the room serving small savory bites and samples of the bacon recipes that were to be featured.  First to try was the mojo pulled pork and bacon sliders.  Hawaiian rolls, pulled pork, Smithfield thick cut bacon and havarti cheese.  This dish and the BLT jibarito with chipotle mayo were the bacon recipes demonstrated at the workshop. We love alcohol and it is about time we merged our love affair with bacon into it.

Bacon Bits Sour Recipe

Created by Daniel Toral – Swine Southern Table & Bar

Ingredients:

2 oz Dark Rum

.75 oz Simple Syrup*

.75 oz Lemon Juice

1 Egg White

Crushed Bacon

Angostura Bitters

Preparation:

Add Dark Rum and all ingredients to a cocktail shaker.

Shake well.

Strain contents into a Rocks glass over fresh ice and sprinkle the crushed bacon over the top.

*Simple Syrup:

Mix equal parts sugar to water and boil until you have a thickened syrup consistency.

Cool and serve.

Ideal Serving Glass:

Rocks Glass

The  Smithfield Bacon Old Fashioned was also delightful. It consisted of a bacon infused old overholt rye, house bitters, maple syrup and crispy bacon stir stick.

Chef Ingrid Hoffman’s BLT Jibarito with Chipotle Mayo and the Mojo Pulled Pork & Bacon Sliders are easy and quick bacon recipes that can be prepped ahead of time and ideal to serve when guests are over.  The Jibarito is a sandwich made with flattened, fried green plantains instead of bread and usually includes meat, lettuce, and tomato – similar to the traditional BLT. It originated in Puerto Rico and its popularity quickly spread throughout Latin America and the U.S.

BLT Jibarito with Chipotle Mayo Recipe

Serves 4

Ingredients:

1/3 cup mayonnaise

1 tablespoon ketchup

1 chipotle chili in adobo, seeded and chopped

Vegetable oil for frying

2 yellow plantains (not black, not overly ripe), cut in half, then halved lengthwise

1/2 teaspoon coarse salt

4 romaine lettuce leaves

8 slices Smithfield Hometown Original Bacon, cooked and cut in half

8 tomato slices

Directions:

To make the Chipotle Mayo, combine the mayonnaise, ketchup, and chipotle chili in adobo in a small bowl; cover and refrigerate until ready to serve.

Heat two inches of oil in a large skillet over medium-high heat. Add the plantains and cook, turning occasionally, until cooked through, about seven minutes. Transfer to paper towels to drain. Reserve oil in skillet.

Place plantains between two sheets of wax paper or plastic wrap. With a meat mallet or heavy bottomed bowl, press and flatten.

Heat the oil in the same skillet over medium-high heat. Add the plantains and cook, turning occasionally, until crisp; transfer to paper towels to drain. Sprinkle the plantains with salt while still warm.

To serve, spread some of the Chipotle Mayo on four of the plantain slices. Top with each with lettuce, Smithfield Hometown Original Bacon, and tomato. Top with remaining plantains to form a sandwich and serve.

Ingrid Hoffman’s Bacon Entertainment Tips:

• Make a bacon jam to use for those mornings when you’re craving bacon, but don’t have the time to prepare it.
Cook up one pound of bacon until it begins to brown, then add
1 chopped onion, 1/4 cup brown sugar, maple syrup and a blend of your favorite spices – I like the mixture of brown sugar, cocoa powder, chili powder, all spice and Himalayan salt. It’s as simple as that and it keeps in the fridge for 2-3 weeks. I love to spread it on savory items like a baked brie to serve as an appetizer or even with something as simple as my toast in the mornings.

• For those who can’t decide between chewy or crispy bacon, I always opt for a crunchy yet tender texture. Place your bacon in a pan with enough water to cover it and cook over high heat. Once the water has evaporated, lower to medium- low and cook for about 5-7 minutes, until bacon is crisp.

• Spruce up your brunch party, and add my special adobo rub on your bacon using achiote, garlic powder, onion powder, cumin, cilantro flakes, black pepper and salt before cooking, and then just bake as normal.

International Bacon Day is on September 3, 2016, during Labor Day weekend, the day the world comes together to celebrate all things bacon, is the perfect time to prepare some of these delicious treats.