The Many Uses of Sunflower Oil in Restaurants

Owning a restaurant can be very demanding at times. You need to keep your customers satisfied by preparing good fresh food and keeping your kitchen hygienically clean in addition to the excellent customer services skills that you need to hone. When it comes to fresh food, it’s the preparation and ingredients that makes the difference. Starting off with a pure sunflower oil will add to the goodness of the dish.

I want to explore how many uses there are for sunflower oil in restaurant kitchens and how it improves these dishes.

  • Frying. Deep frying is one of the most common uses of sunflower oil namely because it has a high smoke point of at least 227 degrees Celsius. It can be used to fry French fries, onion rings, battered fish, chicken and much more. It is, however, imperative that the chef uses pure sunflower oil when deep frying and does not reuse the oil for the next batch. Reusing frying oil will lower its intensity and pose a health risk.
  • Roasting. Using sunflower oil during the roasting process will add a lovely golden brown colour and crispy texture to dishes such as chicken, roast potatoes, vegetables, etc. When a chef prepares the roasted chicken dish, he adds oil to the roasting pan and coats the chicken with the oil before adding the spices. He then places the chicken in the oven, turning it over only once so that he can obtain that sought after golden brown colour that people love.
  • Cooking. This is probably the most common use of vegetable oil, for cooking purposes. When preparing any dish on the stove, the chef will heat the pot; add the sunflower oil, then onions and the remainder of the ingredients. Cooking any meal always starts with heating the cooking oil. Many wonderful dishes are prepared in this manner such as stew, curry, biryani and casserole.
  • Baking. Any good restaurant has dessert on its menu, especially cake. Cake cannot be baked without sunflower oil. The type of oil that you use in baking will make a difference to the texture and lightness of the cake. Sunflower oil makes the cake lighter and complements the other ingredients, thus making the cake more flavourful.
  • Salads. This may seem strange to some but vegetable oil can be used as salad dressing or in the making of salad dressing. Therefore, creating another element of flavour to an otherwise ordinary salad. Every restaurant should have their own signature salad dressing.

Sunflower oil has many different uses for any restaurant that offers a wide array of dishes. It is clearly a very versatile oil that can be used for frying, roasting, cooking, baking and in salads.



Source by Hassim Seedat

Turkey Fryers – Electric or Propane?

Given the proximity of the up coming holidays, many people have been considering deep frying a turkey for the first time. There are many different kinds of turkey fryers out there to choose from. Primarily outdoor propane deep fryers or indoor counter top electric fryers. The differences between an outdoor deep fryer and an electric fryer vary greatly. We will start with electric turkey fryers.

First and foremost, electric fryers are made for indoors. You can take your electric fryer outdoors to use one day at a time. But you should bring it back indoors once everything has cooled, and put it away. It should never be left out on your patio like a backyard grill. The morning dew alone is enough to ruin the inner workings of an electric deep fryer.

You can take an electric deep fryer camping if you have electricity, but you can forget about tailgating with one unless you have a generator.

An electric turkey fryer can be a large counter top deep fryer. My first fryer was an electric counter top turkey fryer. It not only fries small turkeys as well as deep frying anything you want, but you can also steam and boil with it. I’ve been known to make Low Country Boil right in my house in the middle of the winter.

Not all so-called electric turkey fryers, are actually deep fryers. These units work with high radiant heat. They technically roast, not deep fry. There is really no oil involved. Less mess to clean up. You can roast other meats in these units, but you can not fry up a batch of french fries in one of these.

Most electric turkey fryers have a safety shut off feature if the oil becomes too hot. They mostly all have a thermometer or temperature gauge as well. This is a great feature because most of these units will tell you that your oil is up to temperature by a light on the gauge or unit. This is also good if you are frying things other than turkey. If you are frying up multiple batches of things, like Buffalo wings or onion rings, you should always let your oil come back up to temperature between batches.

Now, speaking of oil temperatures, electric fryers do take longer to heat oil than outdoor propane deep fryers. It also takes longer between batches to come back up to temperature. You want fried crispy food, not oil logged greasy food. So pay attention to your oil temperatures. Don’t get hasty and put food in before it’s time.

Lastly, you don’t have to worry about the kids and the dog needing to have somewhere else to play. Odds are they are not playing on the counter top or in the kitchen, so the odds of your indoor electric turkey fryer getting knocked over by a game of soccer or football are next to nil.

Now we’ve discussed electric turkey fryers. Let’s move on to outdoor propane turkey fryers.

There is the issue of LP gas. You must have a propane tank to cook with, but this affords portability and versatility. You can go anywhere! The beach, camping, tailgating, or even just a different place in your back yard. And speaking of versatility a traditional turkey fryer consists of a stock pot and an outdoor propane cooker. Not only can you deep fry with them, you can stew, boil and steam food. You can make chili for a cold weather camp out or have a New England clam bake right in your back yard. Always make sure you have an extra LP tank around, just in case.

Have you ever deep fried food in your house? The fact that your outdoors is great, because now your whole house won’t smell like you deep fried a turkey two or three days later.

Even though you are outdoors there are still safety features to keep in mind. You always want to be on stable, sturdy ground, and not near any buildings or materials that can catch fire. The kids and the dog will now have to find a different place to play than where you are set up. If it rains you cannot take your outdoor turkey fryer indoors. Do not take it on the porch or in the garage, as this could just end in a really bad day!!!

Frying oil will heat faster with a propane fryer than an electric one. Even after you put a whole turkey in the oil, it takes a significantly less time to come back up to temperature, than if you were using electricity. Most traditional outdoor fryers do not have a built-in temperature gauge though. You need a deep fryer thermometer and you need to monitor your temps. There will be no little light telling you that the oil is ready. There is no safety shut off either. Again you need to monitor your temperatures and turn your regulator valve down if need be.

Traditional turkey fryers always run the risk of overflow and flare ups. This can occur if placing the bird too quickly into the fryer, or if it is wet or not properly thawed. A way to avoid the danger of overflow and flare ups is to get a safer fryer. These units typically have the flame on the back side and self-contained fire tubes. Any overflow that may occur would happen at the front of the unit. No hot oil or flame should ever come in contact. All the same safety precautions should still be taken. Like having an all-purpose fire extinguisher handy at all times and protective gloves.

Electric or propane, indoors or outdoors, you should never use water on a hot oil fire.

Never leave your fryer unattended, indoors or outdoors.

Whether you decide on an indoor electric turkey fryer or an outdoor propane deep fryer, weigh your options, research, and make an informed decision. Which fryer is best? That decision can only be made by you.



Source by Jenifer Whelan

Want to Try The Best Burgers In NYC? Check Out These 5 Amazing Burger Joints in NY

The New York City has the oldest burger joints in the United States. In fact, the burgers of New York are world famous. The natives’ love for burgers has made this city home to more than its fair share of burger places in the US. There are around 20,000 restaurants in the city and nearly every restaurant has some types of burgers in their menu.

With so many options to pick from, it’s understandable to be confused. It’s time to stop wandering aimlessly looking for juicy and cheesy burgers. Here are five surprising joints with the best burgers in NYC.

Lucky’s Famous Burgers: Established in the summer of 2005, at 52nd street, Lucky’s famous burgers are now also available in Chelsea and on Houston Street. Lucky’s offer fantastic, juicy, homemade turkey burgers and cheddar burgers made with 100% premium gold Angus beef served on a Martin’s potato roll. Don’t forget to try their Lucky’s famous sauce and chipotle mayo sauce. For the vegetarians, they also have 100% natural vegetarian burgers. You can satisfy your culinary whims with their special seasonings and homemade cheese.

The place is loved by locals and out-of-towners alike. It serves as the best destination for late night eaters as sometimes it is open past 2 AM. So, when you late out just step in and serve your appetite.

Big Smoke Burger: With multiple locations in New York City, this burger joint has special handcraft burgers just for you. Try their signature Big Smoke Burger filled with horseradish mayo, caramelized onions, smoked cheddar, tomato, and lettuce. They also offer some classic choices like Lamb Burger, Veggies Burger, Bacon Cheese Burger, Organic Beef Burger and a lot more. Choose beef, chicken or lamb, their meat is always fresh. They also use some homemade sauces and fresh herbs.

Their pleasing menu focuses on natural ingredients and modern food trends. Big Smoke Burger is also one of the best hangout places for the New Yorkers.

Bareburger: Since, the first Bareburger opened in Astoria, Queens, they have never looked back. Their organic and all natural fresh meat burgers served by their friendly staff have made them one of the New York’s best burger joints. If you are looking for gluten-free options, this is the best place. Give their El Matador Burger a try. It’s big, filled with bison, queso fresco, pickled jalapenos, guacamole and spicy Pico De Gallo on a brioche bun (toasted on both sides usually). Other options can be Fire Quacker Burger and Guadalupe Burger. A truly diverse selection of all the different Burgers of New York can be found here.

P.S. Burgers: Undoubtedly, the burgers of this food joint deserve praise. Despite being new, its clandestine style has made it famous among foodies. The lip smacking signature combo burgers, served with fries, make this place a perfect lunch/dinner spot. Diners have loved their Paris burger, which comes with a fried egg, sautéed spinach, gruyere, and smoked Bacon & Dijon honey mustard. Want some? Swing by on Sunday evenings with your family to enjoy the most delectable burger.

Seating is limited here so, be prepared to wait for a while. But, the waiting is totally worth it!

Route 66 Grille: Furiously hungry? Get The Big Rig burger of the Route 66 Grille located at the 9th Avenue in the New York City. With a hope to renew contemporary American cuisine, this restaurant has laid emphasis on freshness and quality dishes. For someone looking for the best burgers in NYC, this is the best place to be. Try their signature Oklahoma Patty Melt or Spicy Arizona Burger. Recently, they have also introduced Western BBQ Burger that is stuffed with a hamburger patty, American cheese, bacon and crispy onion rings. Don’t forget to enjoy its smothered BBQ sauce.



Source by Shalu M Gupta

What Do Alabama Red-Bellied Turtles Prefer To Eat?

About Alabama Red-Bellied Turtles?

The Alabama Red-Bellied Turtle (Pseudemys alabamensis) is usually a species found solely in the state of Alabama. In fact, it is the official state reptile of Alabama.

Their head, neck, and legs are often marked with yellowish stripping. And as you might have guessed from the name, their belly, or plastron, has a tendency to possess a redish hue on it. There may also be dark markings occasionally.

These colorings are especially intense in adolescents.

Where Can Alabama Red-Bellied Turtles Be Found?

Before we dive into what do Alabama red-bellied turtles eat, we first must understand their habitat. Generally speaking this turtle enjoys freshwater canals, lakes, bayous, and swamplands. Overall they prefer shallower waters.

This turtle species was once common through the entire lower part of the flood plain of the Mobile River system in Baldwin and Mobile Counties, Alabama. Possibly at times, as far north as southern Monroe County.

However camping sites, and off-road vehicles have all but destroyed their last known large scale nesting sites. Camp lights, human disruption, and high noise is believed to be causing heavy reproductive failure.

What Do Alabama Red-Bellied Turtles Eat?

You’ll find that Alabama red-bellied turtles tend to prefer a plant based diet.

In The Wild:

These kinds of turtles are referred to as herbivores and since they are generally seen in small rivers and ponds, they have a tendency to stay with low lying vegetation including:

Aquatic Plant life, Eel-Grass, Hydrilla, Brushy Pond-Weed, etc.

Although, they’ve been known to also eat Crayfish, Bugs, and small fish.

In The Home:

Although endangered, Alabama red-bellied turtles have been seen to become pets for various reasons.

When thinking about what they eat as pets, you will find that most of the same items found in the wild can be a part of a pet turtles diet. You are able to feed them:

Earthworms, Lettuce, Carrots, Moss, Cucumbers, Tomatoes, Algae, Fruit, etc.

It is critical to remember that, similar to most aquatic turtles, Alabama red-bellied turtles don’t always get 100% of the needed nutrients in the food they eat. Due to this it is wise to do your very best to include a multi-vitamin supplement within their meals.

In captivity Alabama red-bellied turtles will readily eat many of the commercially accessible aquatic turtle foods as well.

That being said, it’s always best if you provide your pet turtle with as varied a diet as possible to ensure good health and proper nutrition.

Things To Avoid When Feeding Alabama Red-Bellied Turtles?

As with every pet, you should ensure that your Alabama red-bellied turtle will be as healthy as possible. Additionally you want to make certain your household is as healthy as it can be at the same time.

Here are a few helpful tips to balance the both of best worlds.

No Fried Foods: Avoid giving your turtle any sort of oily food. No fried potatoes, donuts, onion rings, etc.

No Sugary Foods: No candy, chocolate, or other type of sugary foods. As well as being unhealthy for a turtle, these kinds of foods tend to be hard and can pose a choking hazard for your little friend.

No Dairy Foods: For example milk, cheese, butter, etc. Turtles do not have the necessary enzymes to properly digest lactose.

No Sharing Foods: Avoid sharing foods or snacks with your turtle. Many turtles, like most aquatic animals, carry salmonella bacteria. Salmonella does not affect them as it does humans.

No Kissing: No seriously, don’t kiss your turtle. Although they are certainly cute while they are young or small, they carry salmonella and the last thing you want is to become sick from your turtle.

No Dirty Hands: Whenever you handle your turtle be sure you wash both your hands thoroughly with anti-bacterial soap.



Source by Johnny R Bravo

How to Brunoise Onion and Shallot

Learning how to brunoise can be a very painstaking and difficult process that takes a lot of practice to perfect. Brunoise is a chopping technique in which you dice food into very small cubes measuring around 1mm to 2mm and is an important part of French cooking.

The resulting brunoise can be used as a garnish for many dishes or to flavor soups or other foods. The ideal brunoise should produce cubes that are uniform in size as much as possible, but most chefs admit that this is an ideal that is difficult to reach.

Here is a brief overview of how to brunoise. First, shape the vegetable you will brunoise into a rectangular or square shape by cutting its four sides. Then, julienne the food by chopping it into thin lengthwise slices. Stack the slices and then hold them together lengthwise.

Then, chop the slices into fine cubes.Hold the food with your fingers in a claw-like position with the tips pulled back and the knuckles facing the knife, which will help prevent injury while still allowing you to hold firmly to the food being cut.

Here is how to brunoise an onion. First cut an onion in half and place one half on the cutting board flat side down. Then start cutting the onion into thin slices. Once you’ve done that, turn the onion sideways and then make two slices parallel to the flat edge, being careful not to cut all the way to the end, leaving a bit to help keep the onion together. Then start chopping the onion to make brunoise. If there is still enough at the uncut end of the onion to brunoise, repeat the process. Then look through the crumbled sections and further chop any that are too big.

To brunoise shallots, which belong to the same family as onions, a similar process is used. You prepare the shallot in the same way as the onion, by peeling it and then trimming the root. Instead of creating julienne, however, you simply make parallel cuts that are close together across the surface of the shallot, but ending just before the root. Then chop the shallot in a sawing motion.

When you’re holding the chef’s knife, place your ring and pinky fingers on the handle and pinch the blade between your thumb and index finger. Your middle finger should be on the bolster (the junction between the blade and the handle) of the knife. This will allow you to have more control over the blade and give your cuts more accuracy.



Source by Mark Sandoval

Panini Sandwich Recipes

Panini sandwiches are famous for being healthy and delicious. They are your best substitute for those fatty, high-calorie sandwiches you usually eat. You no longer have to worry about putting on extra weight or ruining your diet since you can always include healthy ingredients of your choice in your panini sandwiches.

One of the best things about panini is that you can use your imagination and creativity in preparing them. You can go vegan by substituting ingredients according to your own taste. In addition, you can always try using different breads like ciabatta or whole wheat. You can also experiment with various herbs and flavors to spice up your panini sandwiches.

Regardless of the panini sandwiches you want to try, remember that the secret behind delicious recipes lies in the filling. Here are some panini sandwich recipes you should try:

Pizza-style

If you are bored of the usual pizza you have in restaurants, now is the time to make your own pizza-style panini sandwich. Combine mozzarella cheese, your favorite pizza sauce, sliced black olives, sliced green and red bell peppers, pre-sautéed mushrooms, onion rings, and pineapple. These ingredients will serve as a filling for your panini pizza. Moreover, you may even add pepperoni, ground beef or ham. You can also put in slices of tomatoes a few minutes before removing the panini from the grill.

Breakfast

Does preparing breakfast eat up most of your time in the morning? Now you can prepare breakfast like a pro for your whole family by making panini sandwiches suited for breakfast. Just fill panini with scrambled eggs and cheese. You can even add vegetables like green peppers, potatoes, and onions. You can even add ham or bacon; which go great with scrambled eggs.

Vegetarian/Vegan

If you want a healthy yet delicious sandwich, then make yourself a vegetarian panini sandwich. It is easy, practical, and even cheaper to prepare. Simply fill panini with your favorite vegetables like sliced onions, sliced tomatoes, sliced zucchini, fresh spinach or lettuce, basil leaves, and green peppers. You can make them even tastier by adding shredded aged cheddar cheese or drizzle with your favorite dressing.

Panini sandwich recipes call for your creativity and imagination. Aside from the pizza, breakfast and vegetarian panini sandwich recipes above, you can also make your own or even search for more recipes on the Internet or in cookbooks. Panini sandwiches are fun to prepare and you can customize your own to fit your taste.



Source by Sabrina Rocca

3 Unbelievably Delicious Party Recipes That Your Guests Will Love

Deciding what to serve your guests at a party that you will be hosting is no easy feat. You don’t want to prepare something too simple which may not stir their appetite, or serve something too fancy which may be too complicated and time-consuming to cook. Think simple but delicious – these easy party recipes will surely hit the spot!

Cheese and Sea Salt Corn

What you need:

  • 4 pcs. Corn on the cob, shucked, freshly boiled
  • 1/2 cup butter, melted
  • 1/4 cup shredded parmesan cheese
  • 2 tablespoons garlic paste
  • 2 teaspoons coarse sea salt
  • Pinch of parsley

In a small bowl, mix together melted butter and garlic paste until well-combined. Arrange freshly-boiled corn in a serving platter and drizzle with butter and garlic mixture. Top with parmesan cheese and sea salt. Sprinkle with parsley for garnish. Best served as an appetizer or as a side dish.

The Party Burger

What you need:

  • 1/2 kilogram ground chuck
  • 4 hamburger buns
  • 4 slices cheddar cheese
  • 4 leaves lettuce
  • 4 slices tomato
  • 12 onion rings, cooked
  • 1/2 cup barbecue sauce
  • Olive oil
  • Sea salt and ground black pepper to taste

Using clean hands, divide ground chuck into 4 and create patties. Brush the sides of each patty with olive oil then season with sea salt and pepper. Cook on a pre-heated grill, covered for 3 to 4 minutes. Flip, brush with barbecue sauce and continue grilling for another 3 to 4 minutes, brushing with more barbecue sauce. Place a slice of cheese on top of each patty and grill, covered, until cheese has melted. Toast hamburger buns quickly and brush the insides with barbecue sauce. Place patty, 1 leaf lettuce, 1 slice tomato and 2 onion rings in a bun to make the burger.

Berry Explosion Crisp

What you need:

  • 1 cup strawberries, halved
  • 1 cup raspberries
  • 1/2 blueberries
  • 1/2 cup blackberries
  • 1/2 cup old-fashioned oats
  • 1/4 cup plus 2 tablespoons flour
  • 1/4 cup packed brown sugar
  • 1/4 cup white sugar
  • 3 tablespoons cold butter, diced
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon cornstarch
  • 1/4 teaspoon plus pinch of salt

Mix together strawberries, raspberries, blueberries, blackberries, 2 tablespoons flour, white sugar, cornstarch and pinch of salt in a bowl. Divide mixture between 2 5-inch ramekins. In a separate bowl, combine oats, 1/4 cup flour, brown sugar, butter, baking soda and 1/4 teaspoon salt. Mix until mixture is well-combined. Divide mixture among ramekins and press lightly. Bake in a pre-heated oven (350F) for 20 to 25 minutes. Allow to cool before serving.

Your guests are sure to enjoy these delicious party recipes!



Source by Adrian T. Cheng

Goldy the Sunflower Oil and the Birthday Party

It’s a new day and a new weekend. Goldy the sunflower oil is ready to take on his new mission. Today is the day that a little child is turning ten and all his many friends have been invited. The food selection for the day is fried finger food – exactly what every child wants for breakfast, lunch and dinner.

On mom’s list are mozzarella sticks, potato chips, homemade chicken fingers and onion rings. Now, Goldy knows that this will be a big frying job and he will need to be at the correct temperature to create the yummiest food for these children.

Mozzarella sticks are possibly the easiest and most enduring of the four platters. Mom would first need to roll thick strips of mozzarella in bread crumbs and eggs. She will then need to quickly place the pre-cooked product into the oil. Goldy knows that he only needs to fry the sticks until they are golden brown. That’s when they taste best.

Next on the list are the potato chips. These are not the French fries that are conventional to most people but rather round slices that are lightly fried and coated with paprika for added flavour. Goldy knows that the kids will love that one. On the side will be a delicious mayonnaise and jalapeno sauce for those who want that extra bite of flavour.

Homemade chicken strips are easier to make than they sound. The raw chicken strips are covered with bread crumbs, flour, salt and pepper and then coated with egg. Chicken tastes best when it has been crumbed a couple of times before frying it sunflower oil. The chicken also has to be fried until it is a crispy golden brown. That’s when the flavours are at their best whilst keeping the chicken moist.

Last and not least, the onion rings. Mom slices the onions into rings. These rings don’t get crumbed but rather soaked in a flour and water mixture. Mom then fries the final snack of the platter with the sunflower oil.

All the children rushed to the table to grab the food before it ran out. They were so excited to have a bite of these home cooked delicacies. Goldy the sunflower oil was so happy to see the reactions of the children. They loved this deliciously fried food and soon they were asking for more. It looks like Goldy the sunflower oil has completed one more mission successfully.



Source by Hassim Seedat

Beef Stew Or Karne Asada – How To Make It

Karne Asada is the regional name for beef stew in the Philippines. Although, it is just the simple beef stew served on your dinner table but ingredients such as Patis, lemon juice, Maggi and Soy Sauce, and the method of preparation add a distinct Filipino taste to it. So, if beef is on the list of your favorites and you wish to taste the flavor of the rich Filipino cuisine, ‘Karne Asada’ or beef stew is a must-try recipe at home.

Here is a simple recipe for preparing 4-6 servings of this delicious stew for supper:

Makes/Servings: 4-6

Estimated Cooking Time Required: 1 hr 30 minutes

Ingredients:

Beef sirloin: 2 pounds (2 lbs) – cut into cubes of 3 inches each

Lemon Juice: 2 tablespoons

Soy Sauce: 2 tablespoons

Cornstarch: 1 ½ tablespoons

Maggi or Soy Sauce: ¼ teaspoon

Potatoes: 2 large sized, sliced in thin rounds

Onions: 2 large sized, sliced in small rings

Oil/Fat: 3 tablespoons

Salt/Patis and finely ground Pepper to taste

Method of Cooking:

1) Mix lemon juice, soy sauce, corn starch, Maggi, salt and Pepper to prepare the marinating liquid.

2) Marinate the beef sirloin cubes in the marinade for at least 30 minutes, until the liquid starts to boil.

3) Once the mixture starts boiling, lower the flame and simmer the marinade and sirloin for a minimum of 1 hour, until the meat become tender and brown.

4) Place the beef on a platter and keep it aside.

5) Shallow fry potato slices and onion rings separately in a skillet and garnish the beef with the mixture.

6) Serve hot

This is a simple method of preparing another good beef stew recipe.



Source by Parul Aggarwal

Easy Grilled Bacon Recipes That Are To Die For

Everybody loves bacon, and we mean everybody. Those little strips of crispy meat with the perfect-tasting fat is something we all can’t resist. It’s great when fried, but the added smoky flavour from grilling makes it even more of a winner!

Here are quick and easy grilled bacon recipes that you can’t afford to miss:

Grilled Bacon-Wrapped Caramel Apple

What you need:

  • 1/2 kilogram bacon
  • 4 red apples, peeled
  • 2 cups brown sugar
  • 1 cup milk
  • 1 cup butter
  • 3/4 cup corn syrup
  • 1/4 cup bourbon
  • 1 teaspoon vanilla extract

Wrap the apples with slices of bacon, from bottom to top, until completely covered. Secure bacon with a toothpick. Cook in a pre-heated grill, covered, over medium-high heat for 15 to 20 minutes until apple is softened and bacon is crisp. Insert popsicle sticks at the top of each apple then refrigerate. In a pan over medium heat, combine and cook to a simmer the brown sugar, milk, butter, corn syrup, bourbon and vanilla extract. Remove from heat and allow to thicken. Dip grilled apples in the caramel and allow to cool for a few minutes before serving.

Bacon-Wrapped Sriracha Onion Rings

What you need:

  • 1 pack bacon
  • 5 sweet onions
  • 1/2 cup sriracha hot sauce
  • 2 tablespoons mayonnaise
  • 2 tablespoons black pepper
  • 1 teaspoon fresh lime juice

Slice the onions into 1/2-inch thick rings. Brush each ring with sriracha sauce then wrap tightly with bacon. Secure with a toothpick. Toss in black pepper. Cook bacon-wrapped onion rings on a pre-heated grill over medium high heat until bacon is brown and crisp. To make the dipping sauce, mix together 1 tablespoon sriracha, mayonnaise and lime juice. Serve immediately.

Grilled Bacon Tater Tots

What you need:

  • 16 pcs. Tater Tots, frozen
  • 8 thin slices bacon, halved sideways
  • 2 tablespoons turbinado sugar
  • 1 teaspoon season salt
  • 1/2 teaspoon cayenne pepper

In a small bowl, combine sugar, salt and pepper. Sprinkle bacon slices with the mixture then top each bacon half with a tater tot. Roll up and secure with a toothpick. Assemble the bacon-wrapped tater tots in a grill rack or tray then sprinkle the rest of the sugar mixture over them. Cook on a pre-heated grill over medium high heat for 15 to 20 minutes or until bacon is crisp. Serve with your favourite barbecue sauce for dipping.

These grilled bacon recipes will make you a fan of the delicious meat even more!



Source by Adrian T. Cheng