“If cameraman Korey (@KoreyDavisPhotography) don’t shoot it I won’t eat it.” Smithfield’s Bacon Workshop with Celebrity Chef Ingrid Hoffmann at Swine Southern Table and Bar in Coral Gables, Florida was nothing short of awesome. The beautiful Caribbean-Latina Food Network star shared industry knowledge with me as we enjoyed Bacon inspired cocktails and some of her tasty creations. I was truly blessed to have the opportunity to converse with an amazing individual.
As conveyed in prior entries, swine is very important to me. I make time for swine, and never spare a dime, because if I did, I may have died from missing my dear swine (Move over Nas, I’m spitting these lyrics and it’s fie)! Anyway, lets get into the exciting appetizer and cocktail recipe. Ms. Hoffman showed us how to create this easy summer appetizer with no frills.
BLT Jibarito with Chipotle Mayo
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
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 Hoffmann’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.
Pictured above was this really cool spice making station where you could create our own seasonings and rubs. It motivated me to be more authentic in my cooking as I plan my yearly Labor Day Barbecue. I have totally moved away from store bought seasonings whenever I have the time. Flavors are more vibrate by way of craft seasonings. If you have the time, please consider it, you won’t regret it.
Now the part you’ve been waiting for. The liquor! I tried both these cocktails and each was unique and different. They may seem a little complicated, but once you sample them, you’ll find them to be quite simple. We present to you, bacon inspired cocktails. Enjoy.
Bacon Bits Sour – Created by Daniel Toral – Swine Southern Table & Bar
2 oz Dark Rum
.75 oz Simple Syrup*
.75 oz Lemon Juice
1 Egg White
1. Add Dark Rum and all ingredients to a cocktail shaker.
2. Shake well.
3. Strain contents into a Rocks glass over fresh ice and sprinkle the crushed bacon over the top.
1. Mix equal parts sugar to water and boil until you have a thickened syrup consistency.
2. Cool and serve.
Ideal Serving Glass: