Bacon show! Homage to our favorite meat!
10-27-2009, 09:37 AM
#785
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Location: Lost in the mountains
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Originally Posted by s2ko,Oct 27 2009, 05:25 AM
11-04-2009, 11:31 AM
#786
Just put a significant dent in my supply of Bacon Ranch Pringles. 
11-11-2009, 10:14 AM
#788
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Location: Cincinnati, OH
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11-11-2009, 02:17 PM
#790
Registered User
Red Chile and Sugar-Coated Bacon
- makes 4 servings -
Zest Factor: Medium
Adapted from Cooking with Café Pasqual's.
Note: The book warns not to make this recipe without parchment paper to cover the baking sheets or "the bacon will stick like the dickens."
Ingredients
2 tablespoons mild red chile powder
3/4 cup firmly packed brown sugar
12 thickly-sliced pieces applewood-smoked bacon
Procedure
1. Preheat the oven too 300°F.
2. Mix the chile powder and sugar in a shallow bowl. Fit a sheet of parchment paper onto a jelly-roll pan. Bury each slice of bacon in the chile and sugar mixture, and rub both sides to assure the mixture adheres. Lay the bacon strips on the prepared pan. The bacon strips may be left flat or twisted two or three times by holding each end to make a candied "stick."
3. Bake for 30 minutes without turning. Always transfer candied bacon using tongs; the hot sugar can easily burn your fingers.
- makes 4 servings -
Zest Factor: Medium
Adapted from Cooking with Café Pasqual's.
Note: The book warns not to make this recipe without parchment paper to cover the baking sheets or "the bacon will stick like the dickens."
Ingredients
2 tablespoons mild red chile powder
3/4 cup firmly packed brown sugar
12 thickly-sliced pieces applewood-smoked bacon
Procedure
1. Preheat the oven too 300°F.
2. Mix the chile powder and sugar in a shallow bowl. Fit a sheet of parchment paper onto a jelly-roll pan. Bury each slice of bacon in the chile and sugar mixture, and rub both sides to assure the mixture adheres. Lay the bacon strips on the prepared pan. The bacon strips may be left flat or twisted two or three times by holding each end to make a candied "stick."
3. Bake for 30 minutes without turning. Always transfer candied bacon using tongs; the hot sugar can easily burn your fingers.