Most of my time is spent thinking about food. Or eating it. Or cooking it. And since I have been blogging about food, I follow a lot of other food lovers. On Facebook and Twitter and other sites. I learn all about food trends and food foibles. And right now, bacon is hot. In my opinion, bacon has always been hot – but it keeps showing up on all sorts of in-the-know food sites. In cupcakes, in chocolate, in ice cream. Everywhere. And I am a believer that there is no such thing as too much bacon. So I thought I would pull out and oldie but a goodie and add my voice to the bacon gospels currently being preached.
This is really more of a guide than a recipe – I worked out some measurements, but I think we all know you want more than a dozen pieces of bacon. Certainly great for breakfast, but this sweet, tangy bacon also takes a BLT to a new level. Or go with my favorite way to serve – broken into pieces and served with cocktails.
Mustard and Brown Sugar Glazed Bacon
12 slices thick cut bacon
¼ cup Dijon mustard
½ cup light brown sugar
Preheat the oven to 400 degrees. Line a rimmed baking sheet with several layers of foil for easy clean-up. Place a wire rack on the sheet and spray lightly with cooking spray.
Separate the bacon slices and pat them dry with a paper towel. Sprinkle the brown sugar onto a wide, flat plate or dish. Using a palate knife, spread a thin layer of mustard on one side of each bacon strip. Press the mustard covered side into the brown sugar. Shake off any excess, or sweep it off with your fingers. You want a nice coating of sugar, but no big clumps. Lay each strip on the wire rack. Close together is fine, but not overlapping. You can sprinkle a little extra sugar on any bald spots.
Place the baking sheet in the oven and cook for 20 – 30 minutes until the bacon is crispy and shiny and glazed. A quick word of warning: some of the sugary glaze will melt off onto the baking sheet and burn, so don’t be worried if you smell burning. Also, that burned glaze will smoke, so turn on the extractor fan and/or open a door or window when you open the oven to check on the bacon. This is all just part of the very worthwhile process.
Serve warm or at room temperature.
Makes 12 slices of bacon