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Lala land, CA
Hello! I'm Alex, an early 30-something who resides in downtown LA with my husband, pup, and portly cat. I work in TV and Film, oscillating between different departments as I weave a web of a career and try to figure out how to be a better person. As a collector of beautiful things I'd like to take this opportunity to share the little things in life that make me smile...

Saturday, June 11, 2011

Weekend Indulgence: Bacon Bacon Bacon!!

To quote Kevin James, "I'd eat my foot if it was wrapped in bacon!"


I love bacon.  I love brown sugar.  I love the marriage of bacon and brown sugar in what is probably my favorite recipe EVER.  This super simple & easy to clean bacon cooking method is a crowd pleaser or a simple weekend indulgence.  


The following is by far my favorite recipe for lacquered bacon via Adam Reid for Boston Globe Magazine:


(photo by Jim Scherer)





BROWN SUGAR LACQUERED BACON
SERVES 8 (2 OR 3 STRIPS PER PERSON)
1 pound bacon
3 tablespoons light brown sugar, packed
2 tablespoons orange juice

Adjust the oven rack to the middle position and heat the oven to 400 degrees. Line a rimmed baking sheet with aluminum foil (or parchment paper) and set a large wire rack in the pan. Arrange the bacon slices on the rack and roast until the bacon renders some of its fat and the slices shrink significantly, about 15 minutes.

Meanwhile, in a small bowl, mix the brown sugar and orange juice. Carefully remove the baking sheet from the oven. Using a pastry brush, lightly swab the slices with about half of the brown sugar mixture, return to the oven, and continue roasting until the sugar mixture adheres to the bacon and appears glossy, about 8 minutes. Carefully remove the baking sheet from the oven and use tongs to turn over the slices. Lightly brush the slices with the remaining sugar mixture, return to the oven, and continue roasting until the sugar mixture adheres to the bacon and appears glossy, about 8 minutes longer. Carefully remove the baking sheet from the oven, transfer the bacon slices to a serving plate, and serve hot.

*I've served this at my brunches before and it's just as good cold after sitting out for an hour or two.


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