Thursday, February 14, 2013

Bacon Taco BLT with Herb Aioli & Bloody Marys

So, I was inspired to try this dish after seeing some pictures of people forming bacon into crazy shapes after it had been cooked but before it had crisped up.  I though it would be cool to make them into taco shells and stuff them full of lettuce and tomato to counter all the salty, greasy, bacon goodness, like a BLT minus the bread.  Then Jen decided to mix up and awesome green aioli to put on top and all that was left was something to wash it all down.  The obvious answer, of course, was a bloody mary.  A super baconny BLT should have a super tomatoey drink as a companion.

Note: My first attempt at this bacon taco shell was successful but very time consuming and so I would not repeat it again, ever.  It took almost 40 minutes for the bacon to crisp when I had woven it into a lattice and tried to bake it in a taco shell shape (pictured at right).  Instead I will present a far simpler and less time consuming process (pictured below) that I saw here.

To accompany the dish, there was no group, or song, better than the Supersuckers covering Willie Nelson's "Bloody Mary Morning".  Can't get much better than that! - justin

Time: 10 minutes
Difficulty: Easy
Serves: 2
  • 1 lb bacon 
  • 6 large lettuce leaves
  • 1 medium vine ripened tomato
  • 3/4 cup mayo
  • 1/2 cup sour cream
  • 1 tbsp lemon juice
  • 3 tbsp chopped parsley
  • 3 tbsp chopped cilantro
  • 3 tbsp chopped green onion
  • 1/2 tsp minced garlic
Place 4-5 strips of bacon on a paper towel on a microwave safe plate.  Make sure the edges all overlap so that the bacon "fuses" when it's cooking.  Microwave on high for 3-4 minutes, checking on it every minute or so to make sure it isn't burning.  When it's done, pull it out and fold the bacon pancake in half with something inside to make it form into a shell.  Some tinfoil should work.  After a minute or two it should have set up and become crispy.  Slice your tomato and lay some in your shell.  Stuff the rest of the space with 3 of the large leaves of lettuce.  Top with the aioli (recipe below) and you're good to go!  Make as many more as you have guests or as you think yourself capable of consuming.

The aioli can actually be made ahead of time.  It lasts for a long time in the fridge and goes well on everything; sandwiches, salad, wraps, slaw, etc.

Combine the mayo, sour cream , lemon juice, parsley, cilantro, green onions, and garlic and mix thoroughly.  VoilĂ !

Time: 5 minutes
Difficulty: easy
Serves: 3-4
  • 2 oz Demitri's Bloody Mary seasoning (this stuff is awesome but use what you like or can find)
  • 1 qt V8 or tomato juice, whichever you prefer
  • 4 shots vodka
  • 2 dashes Worcestershire sauce
  • 2 dashes Tabasco or hot sauce
  • 1 tbsp lemon juice
  • 1/2 tsp fresh ground black pepper
  • 1/2 tsp salt
  • olives or celery or some other garnish 
Mix all ingredients thoroughly in a large pitcher and place in the fridge for an hour.  Serve in a large glass over ice.  Garnish with olives, celery or whatever you stick in your Bloody Mary.  I prefer whole green olives!

No comments:

Post a Comment