sauce

Sandwich #2 (The America) Part II: Bacon Marmalade

Posted on by Averi

Bacon Marmalade:

Prep: about 30 mins; Cook: 1.5 hours (30 mins active); Yield: 1 1/2 cups

You’ll need:

  • 1 pound thick-cut bacon, cut into 3/4 inch pieces
  • 2 small sweet onions
  • 1 large shallot (2 cloves)
  • 1/2 cup maple syrup
  • 1/4 cup balsamic vinegar
  • 2 tablespoons Dijon mustard
  • 2 tablespoons Worcestershire sauce
  • Salt and fresh ground pepper
  • 1/2 cup water

Original recipe here.

ingredients

 

1. Cook bacon in heavy pan on medium-high. Discard of some grease (optional).

 

2. Thinly slice onions and shallots. Add to pan and cook with bacon on medium until soft (8 minutes).

 

3. Add syrup, vinegar, mustard, Worcestershire sauce, and water to pan. Sprinkle with salt and pepper. Stir and bring to boil.

all combined

 

4. Reduce heat to low and simmer for an hour until glossy.

almost there. heavenly scent.

 

5. Cool mixture for 30 mins. Add to blender. Pulse until chunky consistency of marmalade.

 

6.  Store in airtight container up to one month.

voila!

 

A jar of bacon marmalade would make a good gift, yeah?

Fish Tacos Part II: Mango Salsa

Posted on by Averi

Part two is another topping that can chill while you cook the fish, mango salsa. Recipe based off this one.

 

Mango Salsa:

Prep: 20 mins

You’ll need:

  • 1 mango
  • 1/4 cup onion
  • 1/2 seeded and diced jalapeño
  • 2 tablespoons fresh cilantro
  • 1 lime, juced and zest grated
  • 1/4 teaspoon salt
  • pinch of sugar

 

ingredients

 

1. Peel and chop mango and onion. Chop jalapeño and cilantro.

mango

 

2. Mix all ingredients together in bowl. Chill.

mango salsa

 

And now, the fish…

 

Fish Tacos Part I: Mayonnaise and Chipotle Mayo

Posted on by Averi

Yooooo. So here’s the second recipe for my September goal. Fish tacos.

I first had fish tacos at Grey Dog’s Coffee in Union Square (very good), then again at Cafe Habana in Soho (alright). Then, this summer in Korea, I had them again at Vatos and have  been wanting to make them ever since. But, with the limited counter space in my kitchenette, that wasn’t happening. Now that I’m home, things’ve changed.

There are three separate recipes I combined to make these tacos. First, the chipotle mayo sauce. The recipe comes from here.

 

Mayonnaise:

Prep: 5 mins

You’ll need:

  • 1 large egg yolk (I didn’t use the yolk, just the whites and it was still good.)
  • 1/2 teaspoon salt
  • 1/2 teaspoon Dijon mustard
  • 2 teaspoons white vinegar
  • 2 teaspoons lemon juice
  • 1 cup olive oil

ingredients

 

1. Whisk egg, salt, and mustard together in bowl. Add half of vinegar and lemon juice. Whisk.

 

2. Slowly whisk in half of olive oil until creamy. Add remaining vinegar and lemon juice. Whisk in remaining olive oil.

mayo

 

3. Let sit for an hour, then chill. Store in refrigerator up to one week.

 

 

Now, for the chipotle mayo. The recipe is a variation of the one here.

Chipotle Mayo:

Prep: 5 mins

You’ll need:

  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1 teaspoon chipotle chili powder
  • 2 tablespoons lime juice

IMG_9435

 

1. Mix all ingredients together until well combined. (Easy!)

chipotle mayo

 

And there’s your sauce! Keep it in the fridge while you cook the rest of the meal so that it’s nice and cool when time to serve.