Friday, September 17, 2010

praline-pepper bacon: the end of civilzation as we know it!

      If you have read very many of my posts, you have gathered that I try to cook healthy food with great flavor... most of the time. I am an anti-iceberg lettuce Nazi. I collect cookbooks that tout high fat recipe reform. I really, really like colorful, fresh stuff.
      But, I believe that occasionally you should throw caution to the wind and just enjoy life. Comfort food is nothing to mess with... until it becomes dangerous! Let me share a cautionary tale of pork-induced mayhem with you...

     It was a lovely, spring morning. Brunch was ordered for about thirty people for a church event. I prepared a light and colorful menu, fitting the season, with one dark exception. There was a healthy Fritatta, Greek yogurt and mixed berry parfaits topped with my Homemade Granola, a three-melon medley, little cheddar biscuits with ham and peach-onion chutney, fresh orange juice, and just to make it more sumptuous, the Praline-Pepper Bacon.
     Within moments of eating a bite or two of the bacon, grown men began to weep. Women were tearing at their clothing and children were wildly racing about the room! Everyone, all at once rushed the buffet line for MORE! Questions of what, how, where and the ever popular OMG, bombarded me. Fearing a riot, I watched the Praline Pepper Bacon disappear before my eyes.
      My sister warned me about the effects of The Bacon, but I did not heed her admonition. I made up my mind to witness the popularity for myself. Was it a need for adulation or fame? Did I need to hear the words of praise from the breakfast crowd, no matter the consequences?
     I understand the great risk I run by putting this addictive recipe out on the world wide web. It's the arterial equivalent to a pipe bomb, if mishandled. If you do not have great willpower and fortitude, please refrain from preparing this most dangerous of recipes. Please. Proceed with great caution!
That being said... here you go:
Spray the bottom, top and rack of a broiler pan or jellyroll pan with sides, fitted with a wire cooling rack. Place desired amount of bacon on pan. Now, double desired amount. Trust me. Just do it. You can thank me later. 
In small bowl, mix brown sugar, a pinch or five of cayenne and lots of freshly ground black pepper. 
Dust top of bacon with sugar and pepper mixture and press to coat bacon well. 
Bake in 350 degree oven until bacon is brown and crispy. Cool slightly. Drain sugared side up, if necessary, on plate lined with paper towel. Serve at your own risk.
*Note: In an effort to redeem my healthy ways and save mankind, I recently made this with Turkey bacon and it was good. Not bacon intervention good, but okay.

3 comments:

  1. How much brown sugar? Does it really matter?

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    1. bailey, it depends on how much bacon you're cooking. if its around a pound, start with 1/2 cup, then add more if you run out in the middle of coating your bacon.

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