HAWAIIAN POTATO SALAD
SPAGHETTINI with BROWNED BUTTER & MIZITHRA CHEESE

CARAMELIZED BACON

Crispy bacon boasting a praline-ish, salty, sweet, nutty, caramelized cloak of rather brazen deliciousness, with just a little tingle of spice.  Oh yes please!

Baconabove

TOP TEN REASONS TO MAKE CARAMELIZED BACON

10. Friends and family will appreciate you just a teensy, weensy bit more.

 9.  The Barefoot Contessa says, "This is the most outrageous hors d'oeuvre I've ever made."

 8.  The flavour combo of salty and sweet reaches new lip smacking heights.

 7.  Night breezes will whisper, "I love you."

 6.  You might possibly win the coveted Best Cocktail Hour Appy Award.

 5.  Birds may suddenly appear, whenever you are near.

 4.  These can be made early in the day and stored at room temperature.

 3.  Dogs will do your bidding.

 2.  They're damn good with a glass of wine, a tasty cocktail, or an icy brewski.

 1.  When you take them out of the oven, you'll want to exclaim, "Boom-Shaka-Laka!"

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Baconside

 

BIG SHOUT OUT AND THANKS TO BO, FOR TESTING, TASTING
AND TAIL-WAGGING APPROVAL, OF THIS RECIPE!

Bonew2

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Once again, thank-you Ina Garten, The Barefoot Contessa, for all
your amazing
recipes, that never fail to inspire me to
eagerly tootle about my kitchen.


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CARAMELIZED BACON - Makes 16 to 20 appetizers

1/2 cup brown sugar, lightly packed
1/2 cup chopped pecans
2 teaspoons kosher or sea salt
1 teaspoon freshly ground black pepper
1/8 teaspoon (or more) ground cayenne pepper
2 tablespoons pure maple syrup
8 - 10 thick-sliced applewood smoked bacon (about 1/2 pound)


Preheat oven to 375F.  Line a sheet pan with foil (for easy clean-up) and place a wire baking rack on top.

Combine the brown sugar and pecans n a food processor and process until the pecans are finely ground.  Add the salt, black pepper and cayenne pepper and pulse to combine.  Add the maple syrup and pulse again to moisten the crumbs.

Cut each bacon slice in half crosswise and line up the pieces on the baking rack, without touching.  With a small spoon, evenly spread the pecan mixture on top of each piece of bacon, using all of the mixture. 

Bake for 30-40 minutes, until the topping is very browned but not burnt.  Make sure your bacon is not underbaked, or it will not crisp as it cools.

While it's hot, transfer the bacon to a plate lined with paper towels and set aside to cool.  Serve at room temperature.

(The caramelized bacon can be made early in the day and stored at room temperature.)

Boom-Shaka-Laka!

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