On The Line: Jay DiEugenio From BACON MANia, Part Three

Categories: On the Line
Kevin Lara

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.

The Rico


All-beef frankfurter
Applewood smoked center-cut bacon
Grilled jalapenos
Grilled onions
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.
Add jalapenos.
Add frankfurter.
Top with onions.
Squeeze on more spicy Chipayo.
Sprinkle with bacon chunks.

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