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Joel Vincent
Crispy cajun bacon patties with corn avocado salsa
Bacon patties from the barbecue with picadillo and a salsa of avocado, tomatoes, parsley, shallot, lime, corn and tabasco.
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Ingredients
Directions
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Light the barbecue. Make sure that a zone of medium is hot. You do this by laying the coal on one side of the barbecue.
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The fat can get on the charcoal when the barbecue is too hot and cause flames that can burn the meat. Place the bacon patches on the cooler part.
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Sprinkle the bacon patties around with the picadillo and salt. Allow to reach room temperature in 20 minutes. Meanwhile, make the salsa.
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For this cut the avocado into cubes of ½ cm. Cut the tomatoes into quarters, remove the seeds and cut the flesh into small cubes.
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Slice the parsley. Chop the shallot as finely as possible. Grate the green skin of the lime and press 1 half. Drain the corn.
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Mix the avocado, tomato, parsley, shallot, corn, lime zest, 1 tbsp lime juice (per 4 people) and the tabasco mixed together. Season with pepper and salt.
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Grill the bacon strips in approx. 15 minutes until golden brown and crispy. Times regularly.
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Serve the bacon patties with the salsa.
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Nutrition
650Calories
Sodium8% DV200mg
Fat85% DV55g
Protein62% DV31g
Carbs2% DV6g
Fiber16% DV4g
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