“Mmmmm……bacon!” – Homer Simpson
No. Not that kind of bacon. Kevin Bacon.
In 1994 three college students were watching several movies and after seeing Kevin Bacon in consecutive films they started to wonder how many films Bacon was in and if he had worked with everyone. They started a game where one would throw out an actor or actress’s name and then the group would try to assemble a connection of this actor worked with that actor who later worked with another actor and found that almost everyone they could think of could be linked to Bacon in six or fewer jumps. They shared the game on several television shows and it took off like wildfire. Bacon has a “bacon number” of zero, being the man himself. If someone has worked directly with Kevin Bacon then they have a number of 1. Someone else who worked with that other actor is a 2 and so on.
In 1996, Brett Tjaden developed a database that made verification of Bacon connections much easier to check. The Oracle of Bacon was born. Eventually changed to both use the growing IMDB database and to allow users to check any actor to any other, it is a fun way to kill a little time.
Dan Castellaneta, the voice of Homer Simpson, was in a film with Mary Louise Parker (The Client) and she was in a movie (R.I.P.D) with Bacon so Homer is only a short jump to Bacon (Bacon Number of 2). In fact Dan is connected to Bacon with the same number of hops through several people.
“Bacon and ham are my two favorite animals!” – Homer Simpson
Maybe I should have linked Mexican actor Ricardo Montalbán to Bacon (both were in movies with Julia Roberts) for this Mexican BLT!
Beyond your typical BLT ingredients there are a few spices and Mexican cheese.
Get your spice rub together.
Lay the bacon out and spread the spices over it.
I had some hot dog buns available and decided to take advantage of using them with the similarly shaped bacon. These were great!
Mexican BLTs With Spicy Salsa
prep 30 M ∙ cook 40 M ∙ makes 4 servings ∙ difficulty Easy ∙ source Foodnetwork.com
For the salsa:
- 1 1/2 pounds tomatoes, halved if large
- 1 small onion, quartered
- 4 cloves garlic, unpeeled
- 3 jalapeno peppers, halved lengthwise and seeded
- 3/4 cup fresh cilantro (leaves and tender stems), coarsely chopped
- 1 teaspoon apple cider vinegar
- Kosher salt
For the bacon:
- 2 tablespoons ancho chile powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- Pinch of ground cloves
- 3 cloves garlic, roughly chopped
- 2 tablespoons apple cider vinegar
- 1 pound thick-cut bacon
For the sandwiches:
- 4 Portuguese rolls or soft hero rolls
- 8 ounces Oaxaca cheese or salted mozzarella, shredded
- 3 tomatoes, sliced
- 1/2 small head iceberg lettuce, shredded
Make the salsa: Preheat the broiler. Line a baking sheet with foil and add the tomatoes, onion, garlic and jalapenos (cut-side down). Broil, turning as needed, until the tomatoes and onion char and the garlic softens, 6 to 8 minutes. Let cool, then peel the garlic. Coarsely chop the tomatoes, onion, garlic and jalapenos; transfer to a bowl. Stir in the cilantro, vinegar and 1/2 teaspoon salt.
Make the bacon: Preheat the oven to 350 degrees F. Line a baking sheet with foil and set a wire rack on top. Combine the chile powder, cayenne, oregano, cumin and cloves in a small bowl; stir in the garlic, vinegar and 1 tablespoon water. Lay the bacon on the rack in a single layer; brush with the spice paste. Bake until the fat starts to render, about 15 minutes. Flip using tongs, then continue baking until browned, 10 to 20 more minutes, depending on the thickness of the bacon. Drain on paper towels and let cool until slightly crisp.
Assemble the sandwiches: Halve the rolls and pull out some of the bread from the insides. Lightly toast in the oven, 5 to 7 minutes. Spread some of the prepared salsa on the bottom half of each roll, then top with a layer of cheese, a few pieces of bacon, some tomato slices and lettuce. Top with more salsa, then cover with the roll tops, pressing them down. Cut in half with a serrated knife.