In a recent episode of the popular TV food show hosted by Rick Bayless called, “Mexico – One plate at a time.” Rick and his daughter Lanie prepare a traditional style Mexican brunch. The meal comes complete with Chorizo and Chile Omelets. Rick refers to the chorizo as the “Bacon of Mexico”. He also makes Chilaquiles in a chicken broth with shredded chicken, sour cream and crispy tortilla chips. The meal is complemented with a traditional Café de Olla, which Rick makes with a French press. Finally for dessert they make a caramelized Mango Tart with Mexican Chocolate and Pepitas which is basically a fruit tart in pastry crust. It looked absolutely wonderful and the recipe is available for you below.
What was most exciting about this episode for all the loyal bacon freaks out there is that Rick Bayless wore our Bacon Is Meat Candy T-shirt! I guess we know that Rick loves bacon and I assume that we will see several episodes in the future with Boss Hog Bacon Freak Bacon as the star.
For your eating pleasure: Caramelized Mango Tart with Mexican Chocolate and Pepitas
2 tablespoons butter
2 small ripe—but not over-ripe—mangos, peeled, flesh cut from the pits, cut into 3/4-inch slices.
2 tablespoons sugar
1/2 3-ounce round of Mexican chocolate (Ibarra brand is readily available), roughly chopped
1 ounce bittersweet chocolate, roughly chopped
1/3 cup toasted, salted pepitas (pumpkin seeds)
1/4 cup almond butter (look for it in natural foods stores or sections of your grocery store)
1/2 of a 1-pound package puff pastry
1. Caramelize the mangos. In a large (12-inch) non-stick skillet over medium-high heat, melt the butter. When it begins to brown, add the mangos. Stir frequently for a couple of minutes until the fruit releases its juice. Sprinkle the sugar over the mango and continue stirring frequently until all the liquid has evaporated and the mango has begun to caramelize, about 4 minutes. Cool.
2. Make the chocolate-pepita filling. Turn on the oven to 400 degrees and position the rack in the middle. Scoop the 2 chocolates into a food processor. Pulse until finely chopped, then add the pepitas and continue pulsing until they, too, are finely chopped. Scrape down the sides, then scrape in the almond butter. Process until the mixture is smooth, scraping down the sides as needed.
3. Bake the tart. Unroll the puff pastry. (If you are using the widely available Pepperidge Farms puff pastry, the sheet will be 10×10 inches; if yours isn’t, cut it to that size.) Cut into 2 rectangles 5 x 10 inches each and place them onto a baking sheet lined with parchment paper or a silicone mat. Spread the chocolate mixture over the puff pastry, leaving a full 1-inch border all around. Top with the cool mango slices in an even layer. Bake until the pastry is richly brown and mango richly caramelized, about 25 minutes.
Click the following link to listen to the audio: The Bacon of Mexico
Signing off and pigging out
Rocco “Boss Hog” Loosbrock