JalapeñoBa­con John­ny­cakes With Avo­cadoCi­lantro Cream

Martha Stewart Living - - The Workbook -

Keep the cakes warm on a rimmed bak­ing sheet in a 200˚ oven un­til you’re ready to serve them.


4 slices ba­con ( 1/4 pound)

1 small onion, finely chopped (1 cup)

2 jalapeño or Fresno pep­pers (ribs and seeds re­moved for less heat, if de­sired), finely chopped ( 1/3 cup), plus more for serv­ing

1 small mild pep­per, such as baby bell, Ana­heim, or cherry, finely chopped ( 1/3 cup), plus more for serv­ing Kosher salt 1 cup fine yel­low corn­meal, prefer­ably stone- ground

1 cup un­bleached allpur­pose flour

2 tea­spoons bak­ing pow­der

2 large eggs ¾ cup whole milk

1/4 cup sour cream

2 ta­ble­spoons sugar Corn oil, for fry­ing


1 ripe av­o­cado

1/4 cup sour cream

½ cup lightly packed cilantro sprigs

1 tea­spoon finely grated lime zest, plus

2 tea­spoons fresh juice Kosher salt

1. John­ny­cakes: Cook ba­con in a large cast-iron or non­stick skil­let over medium heat un­til crisp and browned, 10 to 12 min­utes. Trans­fer to pa­per tow­els to drain, then finely chop. Re­move all but 1 ta­ble­spoon fat from skil­let; re­turn to medium heat. Add onion, hot and mild pep­pers, and ¼ tea­spoon salt; cook, stir­ring oc­ca­sion­ally, un­til soft and golden in places, 7 to 9 min­utes. Trans­fer mix­ture to a large bowl; let cool com­pletely.

2. In a bowl, whisk to­gether corn­meal, flour, bak­ing pow­der, and ¾ tea­spoon salt. Add eggs, milk, sour cream, and sugar along with cooled pep­per mix­ture, whisk­ing just un­til com­bined (do not over­mix). Stir in ba­con; let stand 10 min­utes. 3. Av­o­cado cream: Halve and pit av­o­cado; scoop flesh into the bowl of a food pro­ces­sor. Add sour cream, cilantro, lime zest and juice, and ½ tea­spoon salt. Process un­til smooth. Trans­fer mix­ture to a bowl and cover with plas­tic un­til ready to serve.

4. Wipe skil­let clean and re­turn to medium heat; coat with a thin film of oil. Drop level ta­ble­spoons of bat­ter into skil­let, 2 inches apart. Cook un­til cakes are golden on bot­toms, small bub­bles form at sur­faces, and edges lift slightly from pan, 1 to 2 min­utes. Flip and con­tinue cook­ing un­til cakes are golden on bot­toms and spring back when lightly pressed, 1 to 2 min­utes more. (Brush pan with more oil as needed.) Top with dol­lops of av­o­cado cream and chopped pep­pers; serve.


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