Guava Bacon Dressing Recipes

WARM BACON AND SHALLOT VINAIGRETTE

Steps:

• Put the bacon in a small saucepan over medium heat and cook, stirring often so the bacon doesn't burn, until the fat begins to render. Add the shallots and cook until softened, about 3 minutes. Remove the pan from the heat and whisk in the sherry vinegar and mustard, followed by the olive oil and tarragon. Season as needed with salt and pepper.
• Pour the vinaigrette over the greens in a bowl and toss. Add the goat cheese and toss again. Serve immediately.

HOT BACON DRESSING

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• In a medium bowl, whisk together the sugar, cornstarch and salt, and slowly pour in water and vinegar, whisking constantly.
• In a medium skillet, add the crumbled bacon and pour the vinegar mixture over it. Cook over medium heat, stirring constantly, until mixture thickens.

BRUSSELS SPROUTS WITH BACON DRESSING

Steps:

• Slice each Brussels sprout in half, cut each half into into strips, and discard the cores. Transfer to a large bowl.
• Heat vegetable oil in a skillet over medium heat. Cook and stir bacon until browned and crisp, 8 to 10 minutes. Stir in cider vinegar, lemon juice, and brown sugar. Season with salt, black pepper, and cayenne pepper to taste. Increase heat to high and boil for 1 minute.
• Pour hot bacon mixture over the bowl of Brussels sprouts and toss to coat completely. Season with salt and black pepper to taste.

GREENS WITH HOT BACON DRESSING

Steps:

• In a salad bowl, toss spinach, lettuce, celery and onion; set aside. In a large skillet, cook bacon until crisp; remove with a slotted spoon to paper towels to drain. Discard all but 2 tablespoons drippings. In a small bowl, beat egg; add water and mix well. Add to the drippings. Combine vinegar, sugar, cornstarch, salt and pepper; add to skillet. Bring to a boil; stirring constantly. Remove from the heat; pour over salad. Add bacon. Toss and serve immediately.

GUAVA VINAIGRETTE

Steps:

• In a medium bowl, whisk together the guava nectar, lime juice, and mustard. Season with salt and pepper. Slowly whisk in the olive oil.

GUAVA-GLAZED CHICKEN

Steps:

• Place guava paste, water and red pepper in medium microwaveable bowl. Microwave on HIGH 1 min.; stir until paste is dissolved and mixture is well blended. Stir in ham; set aside.
• Heat 1/4 cup of the dressing in large nonstick skillet on medium heat. Add 6 of the chicken thighs; cook 2 to 3 min. on each side or until browned on both sides. Remove chicken from skillet; cover to keep warm. Repeat with remaining 1/4 cup dressing and remaining 6 thighs. Place all thighs in skillet; top with guava mixture. Bring to boil. Reduce heat to medium-low; cover. Simmer 20 min. or until chicken is cooked through (165ºF).
• Remove chicken and sauce from skillet; place in serving dish. Cover to keep warm. Add spinach to same skillet; cook 5 min. or until wilted, stirring occasionally. Spoon spinach onto serving plate; top with the chicken.

GUAVA VINAIGARETTE

Steps:

• In a bowl, combine the onion, guava nectar, vinegar, salt and pepper. Slowly add the olive oil in a stream while constantly whisking-this will emulsify the dressing. Serve immediately tossed with mixed baby greens.

CREAMY BACON SALAD DRESSING

Steps:

• In a small bowl, whisk mayonnaise, vinegar, corn syrup and salt until smooth. Stir in bacon and onion. Cover and refrigerate for at least 2 hours. Serve over salad greens.

GUAVA-BACON DRESSING

Steps:

• Reduce Guava Juice to syrup stage.
• Cook the bacon till crisp, drain away fat (reserve) and let bacon cool.
• In the same pan, Caramelize the onion, then
• add back the cooked bacon
• Add the thyme, remove from heat and Allow to cool,
• then add to the Guava reduction.
• Blend with the mustard and liquid eggs. Slowly drizzle the salad oil and reserved bacon fat to emulsify the ingredients.