Sweet and Spicy Bacon

by Valerie on April 22, 2009 · 0 comments

I like bacon, but it does not have the same addictive quality for me as, say, prosciutto does – especially when it comes to it being on a standalone basis. Prosciutto I can eat by the slice, while with bacon I much prefer it being a part of something else. Still, I was very intrigued by this recipe on Orangette from a couple of years ago, and I bookmarked it for use for a special brunch. It was absolutely perfect for Easter brunch, which I always think should be at least a little decadent. It’s easy to make.

And yes, it has that addictive quality. It’s spicy yet sweet yet salty. A perfect combination of flavors.

I am submitting this recipe to Bookmarked Recipes, started by Ruth of Ruth’s Kitchen Experiments, and hosted this week by Ben of What’s Cooking. See after the recipe for how you can participate as well. Also, tomorrow is Earth Day, so there will not be a What’s Cooking Wednesday – I am hoping you will forgive me once you try this bacon.

Sweet and Spicy Bacon
Bookmarked at Orangette

1 ½ Tbs packed light brown sugar
Rounded ¼ tsp cayenne
Rounded ¼ tsp freshly ground black pepper
1 lb thick-cut bacon (about 12 slices)

Position an oven rack in the middle position, and preheat the oven to 350 degrees Fahrenheit.In a small bowl, stir together the brown sugar, cayenne, and black pepper.Arrange the bacon slices in 1 layer—not overlapping—on the rack of a large broiler pan. Bake the bacon for 20 minutes. Turn the slices over, and sprinkle them evenly with the spiced sugar. Continue baking until the bacon is crisp and deep golden, about 20-35 minutes more, checking every 5 minutes. (CGL Note – after another 10 minutes, the bacon was beyond crispy – the slices were allegedly thick-cut, but in hindsight they were probably a bit too thin for 20 minutes plus 10 minutes). Transfer to paper towels to drain before serving.

If you do want to join Bookmarked Recipes this week, here is all the info:
To take part here’s what you do…….
1. Pick a recipe from a book/magazine/blog/website/tv show and make it. (Note you can only submit 1 recipe per week)
2. Blog about it- include where you got the recipe in your blog post (including a link to their website if possible)- include a link to this post or this blog in your blog post- include the logo (see left) for Bookmarked Recipes in your blog post- include a photo of your recreation on your blog post. Email bookmarkedrecipes[AT]gmail[DOT]com, mentioning Bookmarked Recipes #51, with the following information:

– Your name
– The name of your blog

– The URL for your blog
– The permalink for your entry

– A photo of your entry
– A note of where you got your recipe from

The roundup comes out every Monday.

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