Jalapeno Bacon Johnnycakes With Avocado Cilantro Cream Recipes

JALAPENO-BACON JOHNNYCAKES WITH AVOCADO-CILANTRO CREAM

Steps:

• Johnnycakes: Cook bacon in a large cast-iron or nonstick skillet over medium heat until crisp and browned, 10 to 12 minutes. Transfer to paper towels to drain, then finely chop. Remove all but 1 tablespoon fat from skillet; return to medium heat. Add onion, hot and mild peppers, and 1/4 teaspoon salt; cook, stirring occasionally, until soft and golden in places, 7 to 9 minutes. Transfer mixture to a large bowl; let cool completely.
• In a bowl, whisk together cornmeal, flour, baking powder, and 3/4 teaspoon salt. Add eggs, milk, sour cream, and sugar along with cooled pepper mixture, whisking just until combined (do not overmix). Stir in bacon; let stand 10 minutes.
• Avocado Cream: Halve and pit avocado; scoop flesh into the bowl of a food processor. Add sour cream, cilantro, lime zest and juice, and 1/2 teaspoon salt. Process until smooth. Transfer mixture to a bowl and cover with plastic until ready to serve.
• Wipe skillet clean and return to medium heat; coat with a thin film of oil. Drop level tablespoons of batter into skillet, 2 inches apart. Cook until cakes are golden on bottoms, small bubbles form at surfaces, and edges lift slightly from pan, 1 to 2 minutes. Flip and continue cooking until cakes are golden on bottoms and spring back when lightly pressed, 1 to 2 minutes more. (Brush pan with more oil as needed.) Top with dollops of avocado cream and chopped peppers; serve.

JALAPENO, AVOCADO AND BACON BURGERS

Steps:

• Preheat a grill to medium and place a cast-iron skillet on top. Add the chiles and cook until softened and the skin is charred, about 10 minutes. Transfer the chiles to a bowl, cover and let cool slightly. Remove and discard the stems, skin and seeds; finely chop the chiles.
• Meanwhile, cook the bacon in the skillet until crisp. Discard all but 1 tablespoon of bacon fat; chop the bacon.
• In a large bowl, combine the chopped bacon, the reserved bacon fat, the beef and half of the chiles. Form into 6 patties; season with salt and pepper.
• In a medium bowl, combine the queso fresco, mayonnaise, buttermilk, 1 tablespoon olive oil and the remaining chiles. Season with salt and pepper, cover and refrigerate.
• In another bowl, toss the avocados, cilantro, onion and remaining 1 tablespoon olive oil; set aside.
• Grill the burgers, flipping once, for about 10 minutes for medium-rare. Just before the burgers are finished cooking, grill the buns until toasted, about 1 minute. Place a burger on each bun bottom, top with some of the avocado salad, drizzle with some of the queso fresco dressing and set a bun top in place.