A little while ago Ruth posted some recipes for the paleo foodies out there, and Nick took on one of those(with some tweaks) to be his specialty, bacon sammies. If you’ve been to an Intrepid social gathering with food, you’ve likely tasted it. The way Nick makes them, they turn out less like sandwiches and more like shovels for the guac, but the bacon goes further that way and you get more guac per slice. With the SuperBowl Sunday on the horizon, this is a great go-to snack for game day.
– 1 lb of bacon, cut slices in half (we’ve used TJ’s applewood smoked in the past, Sprout’s fresh cut and packaged, and the sugar free ancho chili version at Whole Foods would probably be a great option as well)
– place on baking sheet (we recommend laying down aluminum foil on the baking sheet to make clean up easier)
– put baking dish in oven and then turn oven on bake for 375F
– once the oven reaches 375F, turn the bacon slices over and cook for another 5-10 minutes or until they are well done enough to be rigid upon cooling
– 1 small shallot, minced
– juice of 1 lime
– a couple of pinches of salt
– 3 avacados
– Let the minced shallot marinate in the juice of 1/2 a lime and a pinch of salt in a ramekin (15-20 min)
– Mash 2 of the avacados and cube the third avacado to give the guac a more chunky texture
– When the shallots are done marinating, mix it all in the with avacados and add additional lime juice and salt to reach your desired taste. Keep in mind, if you’re serving the guac on bacon, it will add to the saltiness. If you’re making the guac to serve with plantain chips or carrots, a little more salt may be necessary for good flavor.
For presentation, you can either add scoops of the guac onto the bacon and serve on a dish, or keep the two separate and let everyone scoop the guac with their bacon pieces.
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