Spicy Bacon Mayo

Wednesday, April 12, 2006

spicy bacon mayoSweets and I made a wonderful journey through spicy food during our last cold together. Unfortunately our nasal afflictions had given our taste buds a vacation, or maybe they were protesting… either way, spiciness was one of the few sensations that our tongues relayed back to our brains.

Decidedly tired of our bland palate we ordered food to be delivered from our neighborhood Indian Restaurant hoping something would break through our taste bud fog. Our spicy aloo curries and korma were the perfect setting for what has become my favorite part of an Indian meal: the cutney! Splashing tangy tamarind sauce on our meal was a good wake up, but the clincher was the spicy hot, green cilantro chili sauce.

Our saved containers of spicy green sauce ended up on burgers the following week with this great easy mayonnaisse mixture. This combo gave a nice two fold punch of spice: green and red chili heat with the salty crunch of bacon.

spicy bacon mayo

Spicy Bacon Mayo

Note: these measurements are given in “per burger” quantities, to make it adjustable.

In a well loved cast iron skillet or frying pan, fry up 1 slice of bacon per burger. Allow the crisp bacon to cool and drain, cutting it up into bits when easy to handle.

In a small mixing bowl, measure approximately 2 Tbs of mayonnaise per burger. Add the crisped up bacon bits, enough red chili-garlic paste to make the mixture a nice warm orange color (see picture or adjust to your particular spice levels), and 1 Tbs of chopped green onion per burger. Mix thoroughly and season with salt and pepper.

Spread onto your burger buns and if your are fortunate enough to have Indian food leftovers, pour on some spicy green chutney too. Paired with crisp lettuce, this makes for a stellar burger that will wake up your taste buds and nasal cavities!


5 Comments

posted April 13th, 2006 at 6:18 am

Joc,

That sounds great. Mayo is seriously underapprciated in this country.

  • I think our generation is part of the whiplash response to the mayonnaise salad extravaganzas of the 60′s-70′s-80′s!
    It will slowly sneak its way back up :)

    –McAuliflower

posted April 14th, 2006 at 10:58 am

I love spicy food. It’s been proven that spicy food helps a great deal with digestion.

Thanks for this fabulous recipe.

This mayonnaisse will blend in perfectly with anything I put in between two slices of breads.

Life would be perfect if I can invent a recipe for truely spicy cookies.

Bestvnteas
http://www.cookies-in-motion.com

posted April 14th, 2006 at 4:54 pm

Now this is a condiment that I can truly embrace, although admittedly I take the easy way out and just use pre-made bacon bits. :) Great recipe, tho. Thanks!

- Joe
posted April 14th, 2006 at 6:13 pm

i’m going to make this next time i have burgers – i love spicing up mayo and what a perfect way to integrate the bacon into the burger. inspired.

posted April 19th, 2006 at 7:13 am

Hot spicy peanut cookies

Ingredients:
1/2 Cup (1 Stick) Butter, softened
1 1/2 Cups packed light brown sugar
1 Cup chunky peanut butter
1 Tablespoon vanilla extract
1 Teaspoon cayenne pepper
3/4 Teaspoon salt
3/4 Teaspoon baking soda
1 Jumbo egg
1 3/4 Cups all-purpose flour

Directions –

1. Place butter in a large mixing bowl and cut up with a dough cutter or two knives. I recommend getting yourself a dough cutter though, the $8 it costs will save you hours of mixing in the long run.
2. Add the brown sugar and mix together until creamy. This will take a considerable amount of time, but it’s essential to cream the brown sugar and butter, this will make your cookie.

Made these tons of times, very good, Adjust the heat as you like it.

  • Thanks for all the great comments Sallypally! Spicy and peanut are flavors that go hand in hand in my palate. Your suggestion of a dough cutter is interesting… I haven’t tried this method. I usually make cookies with softened butter or melted butter (ala Alton Brown).

    Another fun spicy cookie treat I’ve had is making jam thumbprint cookies using jalapeno jam. :)

    –McAuliflower

- Sallypally

Leave a comment