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Brown-Sugar Bacon

admin — Thu, 28 Jan 2010 20:47:22 +0000

Preheat oven to 400°F. Line a rimmed baking sheet with aluminum foil or parchment paper. Place a wire cooling rack on top.

In a medium bowl, combine the brown sugar and mustard. Lay out the bacon slices flat on the rack. Sprinkle with brown sugar mixture. Roast the bacon for 20 to 25 minutes. Let drain on the rack for a few minutes before serving.

Iceberg Wedge with Bacon and Blue Cheese

admin — Fri, 23 Oct 2009 22:45:02 +0000

Cook the bacon in a skillet over medium heat until crispy. Drain on paper towels.

In a bowl, stir together the mayonnaise, sour cream, lemon juice, salt, and pepper until well blended. Stir in the blue cheese.

Arrange the iceberg wedges on a platter and scatter around the tomatoes. Spoon the blue cheese dressing over the lettuce. Top with bacon and chives.

Peas with Bacon and Roasted Red Peppers

admin — Fri, 13 Nov 2009 17:54:17 +0000

In the West Village of New York City, there is a restaurant called Westville. Every day, they have about fifteen different vegetable specialties. Not many restaurants offer such a wide variety of vegetables, so I go there often to sample their various preparations. One day they served peas with bacon and roasted red peppers and I knew that I had to recreate the recipe. This recipe calls for thawed frozen peas, but if peas are in season, use fresh.

Cook the bacon in a large skillet over medium-high heat until crispy, about 7 minutes. Remove the bacon using a slotted spoon and drain on paper towels. Reserve for garnish.

Drain all but about 1 tablespoon of the bacon fat from the skillet. Add the shallots and cook until tender, about 2 to 3 minutes. Add chicken stock, mustard, and thyme. Cook, uncovered, until stock has reduced by half, about 4 minutes. Add the peppers, peas, salt, and pepper. Stir to combine and cook until the peas are warmed through, and the stock has evaporated, about 2 minutes. Transfer to a serving platter and sprinkle with the bacon.