Seasonal Eatings Recipes

Goddess Maple Bacon Sandwich

Hilda Ysusi Salgado, Culinary Director, The Goddess and Grocer https://www.goddessandgrocer.com

1 ea brioche bun

1 ea fried egg

1 ea Swiss cheese slice

1 Tblsp. Herb aioli

1 Tblsp. Slow roasted tomato jam

2 ea Maple chili bacon (see recipe below)

½ cup Arugula

Preheat oven to 400O to. Follow the separate recipe below to make Maple Chili Bacon. Toast bun, smear top bun with aioli and bottom bun with tomato jam (Recipe for tomato jam is on next page). Fry egg and cook to desired temperature. Place the egg on top of the bun, then the cheese, followed by the bacon and arugula.

Maple Chili Bacon

1 lb applewood smoked thick-cut bacon

1/4 cup maple syrup

1 tablespoon chili flakes

Preheat oven to 400°

Line a baking sheet with aluminum foil and place a wire rack on top.In a small bowl, mix together the maple syrup and chili flakes until well combined. Lay the bacon slices in a single layer on the wire rack. Brush the maple chili mixture evenly over the bacon slices, ensuring they are well coated. Place the baking sheet in the preheated oven and bake for about 15-20 minutes, or until the bacon is crispy and caramelized, and the maple chili glaze is bubbly. Once done, remove the baking sheet from the oven and let the bacon cool slightly on the wire rack before serving.

Slow Roasted Tomato Jam

2 lb ripe tomatoes (plum or roma tomatoes work well)

1/2 cup brown sugar

1/4 cup granulated sugar

2 Tblsp. balsamic vinegar

1 tsp. Kosher salt

1/2 tsp. black pepper

1/2 tsp. red pepper flakes

2 ea cloves garlic, minced

1 Tblsp. olive oil

Core and slice tomatoes. Create a layer of tomatoes in a large baking dish. Alternately sprinkle sugars over tomatoes with remaining ingredients and another layer of tomatoes until all are in your dish. Let set for about 30 minutes. Place in preheated oven for 2 hours, basting after the first hour if it appears dry. Store in refrigerator until time to use.

Hilda Ysusi Salgado, Culinary Director, The Goddess and Grocer https://www.goddessandgrocer.com

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Honey Glazed Bacon Wrapped Hot Dogs

John McLemore Sr. & IIhttps://themclemoreboys.com/

8 hot dogs

8 (12-inch) wooden skewers 1 lb. thick-cut bacon

1 cup honey

8 long hot dog buns (optional)

Creamy Mustard Sauce

Set a grill/smoker to 300°F. Pierce each hot dog through with a wooden skewer. Spiral cut the hot dog on the skewer. Wrap in bacon (one slice) and secure with toothpicks at each end. Place hot dogs on the grill/smoker and place a pan under them to catch the drippings. Smoke for 30 minutes or until the bacon is golden brown, drizzling with honey every 10 minutes. Turn the grill to 450°F and cook until the bacon is crispy, drizzling with honey and flipping every 3 minutes until desired bacon crispiness. Remove toothpicks and serve on skewers with mustard sauce for dipping, or put on hot dog buns for a traditional bite.