On The Line: Jay DiEugenio From BACON MANia, Part Three
Our bacon-tastic journey comes to an end this week with one of Jay's signature items; a deep-fried, bacon-wrapped dog named The Rico. It harmonizes two types of bacon--enough said. To review parts one and two of our BACON MANia interview, you can find them here and here.
Applewood smoked center-cut bacon
Spicy Chipayo sauce
Hickory smoked bacon chunks, rendered
Gourmet hot dog bun
Spicy Chipayo sauce:
1/4 cup mayo (if you don't like mayo, you can use sour cream or plain yogurt)
1 large garlic clove, mined
Juice from half a lime
1 teaspoon chipotle powder
Dash of salt and pepper
Mix ingredients well.
Take applewood bacon, and, starting at one end, wrap entire length of frankfurter until completely covered. Secure with toothpicks.
Slice jalapenos and saute in bacon grease until soft and dark.
Slice onions and saute in bacon grease until soft and caramelized.
Deep fry frankfurter in 350 degree oil for about 3 minutes, or until bacon is cooked.
Put spicy Chipayo on toasted bun.
Top with onions.
Squeeze on more spicy Chipayo.
Sprinkle with bacon chunks.
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