B G T Recipes

B, G, T

Steps:

• Preheat oven to 375 degrees F and arrange the bacon on a slotted pan or wire rack-lined baking sheet and cook until very crisp, about 20 minutes. Remove and cool to handle.
• Meanwhile, to a medium-large mixing bowl add chile peppers, garlic, lime juice, onions, cilantro, cayenne sauce, cumin and salt.
• Halve and seed tomatoes by gently squeezing out seeds over garbage bowl, then slice and turn slices to side, then dice. Or, trim top and bottom of tomato and roll to detach the center tissue and seeds with a utility or paring knife, then slice and dice.
• Halve the avocados and separate, then knock a chef's knife into the pit and remove it. Place a wire metal rack over the bowl containing the onions, chiles, garlic and juice of limes and press the halved pitted avocados down over bowl and slide to separate the flesh from the skin. Mash the avocados and ingredients in bowl with a fork or potato masher and adjust seasonings.
• Arrange guacamole in wide shallow bowl and leave half of it exposed. Arrange lines of chopped bacon and tomatoes across the other half of the bowl and garnish with edible flower leaves or cilantro or scallions and some pickled jalapeno slices.
• Serve with chips of choice and grilled or cold cooked shrimp.

B.E.L.T (BACON, EGG, LETTUCE AND TOMATO)

Steps:

• Preheat the oven to 300 degrees F.
• Season the tomato slices on a baking sheet with 1 teaspoon of the olive oil and some salt and pepper. Place a basil leaf on top of each slice and bake until the tomatoes are wilted, about 10 minutes.
• Heat a large nonstick pan, add the remaining 1 teaspoon olive oil and place 2 ring molds in the pan. Crack the eggs into the molds, reduce the heat to low and cover. Cook over low heat until the whites have cooked through, about 4 minutes. Season with salt and pepper and top with chives.
• Spread the mayonnaise on each slice of toast. Divide the bacon, lettuce and tomato between the bread slices. Place an egg on top of each sandwich and serve.

BEIGNETS

Steps:

• In a large bowl, dissolve yeast in warm water. Add sugar, salt, eggs, evaporated milk, and blend well. Mix in 4 cups of the flour and beat until smooth. Add the shortening, and then the remaining 3 cups of flour. Cover and chill for up to 24 hours.
• Roll out dough 1/8 inch thick. Cut into 2 1/2 inch squares. Fry in 360 degree F (180 degrees C) hot oil. If beignets do not pop up, oil is not hot enough. Drain onto paper towels.
• Shake confectioners' sugar on hot beignets. Serve warm.