Bacon Makes Everything Better

Bacon really does make everything better. It’s the perfect food, really. It’s great as a stand alone or add it to any dish and it contributes saltiness, smokiness, crunch and savory to just about anything. I know most of you are thinking the usual stuff, omelets, quiche and salads. Some of you may be thinking a little outside the usual realm like mac and cheese, quesadillas, or the broth for mussels. I’m talking about things most folks wouldn’t think of. Here are a few I’ve either made or someone has made for me.

Maple syrup glazed bacon as a topping/garnish for ice cream. I’m not big on sweet desserts, but I’ll give into the maple syrup to get the salty, crunchy bacon to add texture to the creaminess of ice cream any day! Cook the bacon on parchment lined cookie sheets. During the last few minutes of cooking, brush the bacon with maple syrup. Yum. Yum.

Brussel Sprouts cooked in bacon fat with bacon lardons. This dish can make even a veggie hater love Brussel Sprouts when they are prepared thinly sliced, sautéed in the bacon fat and shallots until tender, then topped with bacon lardons, shaved parmesan and a poached egg. Pure perfection. I am taking this one to a new level this year, I am growing my own Brussel Sprouts on my balcony!

Bacon wrapped peaches. Yes, you heard that right! I saw it on the food network, but they provided no guidance as to how to make them. Well, I figured it out. Slice one ripe peach into 12 slices. Par cook the bacon in the micro wave to where it is pliable, not crunchy. Cut the slices in half. Wrap each peach slice in a half piece of bacon. Place it with the end of the bacon side down on a cookie sheet lined with parchment and cook it in the oven at 350′ for 30 mins. That’s it. When I tell people about it, they make a confused face for about two seconds and then their face turns into a smile that says “oh yeah” and they dive in. I’m sure it would work for other stone fruits as well, but I’m so hooked on the peaches!

I should note that, for health reasons, I always use uncured bacon. I either buy slab bacon at the meat counter or excellent quality packaged bacon at the grocery. With bacon, it’s about the quality, not the quantity for me.

I would love to hear what you have made or eaten!

One thought on “Bacon Makes Everything Better”

  1. Love your blog Joanne! So, a friend of mine gave me a recipe several years ago for a four ingredient appetizer – one of the ingredients as you may guess is bacon. These are so easy and so delicious. All you need is chicken breast; cut into cubes, several strips of slab bacon; cut in half – horizontally, 3/4 c. brown sugar and 3 T. chili powder (that’s right, 3 tablespoons). Wrap a piece of bacon around a cube of chicken and secure it with a toothpick, combine the brown sugar and chili powder in a bowl, then rolling the chicken in the brown sugar mixture until well coated. Place on a foil lined pan that has been coated with nonstick spray, place in a 375 degree oven and bake for roughly 20-25 minutes. They are oh so tasty.

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