I'll stick with green
Bacon, avo and tomato seem like a classic combo to me (ant lettuce, but I didn't have)
I made it in quacamole
roasted the bacon rashers in the oven
Put them on a roll
And here is my bacon-quacamole roll
I normally keep a side of streaky bacon in the fridge, wrapped in a tea towel or hand kerchief and when it gets pretty dry, I eat it raw (and cooked of course).
I keep the rind on and just slice it to the thickness I like.
My first attemp at doing something wrapped with bacon.
I used ground beef (with soy, chili, onions) and made it into a sausage shape and wrapped a slice of bacon around it.
I was going to put them on the bbq, just like that, but then I changed my mind and stuck a skewer through it.
Note to self: next time decide first what you are going to do, so you can mould the meat properly around the skewer!
I put the skewers in the fridge, waiting for the fire to be...
And a last entry for me, specially for @Ordo, as he disqualified me early on in this challenge for not having pictures
Pre-frying onion, garlic, some chili and ground beef.
Some of the other ingredients
And then it is just a matter of asembling the dish before it goes into the oven
And then it is ready
And always difficult to plate properly. As you see, I did not succeed, but it still tasted good.
@chefwriter It's a very very simple set up. The box is made from plywood, but could be cardboard as well.The light source is just a 40 watt lightbulb.In a colder climate, you might need a 60 or 100 watt (if you can still find them).The cover over the light is just a piece of cardboard to stop the moisture dripping onto the bulb.The front is mosquito mesh to keep the insects (and the cat and dogs) out It was pretty humid, so I used a small fan to make sure there was enough...