Monday, July 19, 2010

Sweet and Spicy Bacon (aka Crack Bacon)

WARNING: Do not make this recipe if you only want to eat one slice of bacon, if you want to nibble at half a piece out of politeness while you move on to your fruit salad, or if you just want a smack of pork with your morning eggs.  You can't help but eat the entire plate of this stuff.  Hopefully like me you'll have a number of friends to help (read: protect you from yourself). 

The recipe comes from the Cafe Pasqual's, a restaurant Santa Fe I've never been to.  I have, however, been fortunate enough to find this recipe in their cookbook.  You start with thick applewood smoked bacon (not sure what applewood is, but I like it).  You mix brown sugar with a bit of chili powder, roll the bacon in it, twist it up, and bake it in a low oven for 30 minutes.  Not only is it delicious, but its far less mess than pan frying.  It's even easier if you line the pans with foil.  I think it could have used a little more spice, but it was great as is.  Its enough to get you out the door after a friend's 21st birthday and go and enjoy a day like this in the Boston Gardens:

Sweet and Spicy Bacon
Adapted from Cafe Pasqual's

1 lb. thick applewood smoked bacon
3/4 c. brown sugar
2 tbs. chili powder

1) Preheat the oven to 300 degrees.  Line one large or two small baking sheets with foil.

2) Stir the sugar and the chili powder together.  One by one, roll the bacon slices in the sugar.  Press the sugar on them until they are well coated.  Twist a few times into a spiral, then place on the sheets.

3) Bake for 30 minutes (or longer).  Be careful not to burn.  Serve.

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