Browsing Tag:

Rosemary Brown Sugar Bacon Twist

Appetizers/ HotApp/ Morning Foods/ Pork

Rosemary Brown Sugar Bacon Twist

Need something special for your brunch? Only three ingredients!

This is by far the easiest recipe I have ever made (Rosemary and The Goat comes in second.) with the fewest ingredients.Go figure, I use to say I like recipes with lots of ingredients which yield lots of taste and flavors; but this recipe just goes to show you that great things come from small beginnings.

Do you know there are entire blogs that are devoted to bacon. Is there anything better than the smell of bacon and the sizzling sound of it cooking to make you want to jump out of bed in the morning. Did you know there are bacon flavored beers, vodkas, candy bars with bacon bits, chocolate covered bacon (now that sounds good), bacon toothpaste (that sounds like a little too much bacon even for me), bacon mayonnaise, and the list goes on and on and on.

When it comes to bacon I will try just about anything that has the cured meat as one of the ingredients. Turkey bacon is not a favorite of mine. If you can find uncured bacon, then you have pork belly and I think this is even better than bacon. Fry it up, salt it because it hasn’t been cured and it is the Cinderella of bacon. Canada has Canadian Bacon, Pancetta is Italy’s version of bacon, all the dieters have turkey bacon (they can keep it), and the Irish have back bacon.

Bacon has such an addictive taste; it is hard to just eat one piece, kind of like potato chips. Have you tried caramel popcorn with bacon added at the last stirring; it’s great.

I’ve seen lots of bacon twist recipes and they all have the brown sugar; but most of the recipes have cinnamon and other sweet type spices. I decided to use the rosemary because I think it pairs nicely with the brown sugar and the bacon. Now these would really be good with a glass of wine or beer or just for your weekend brunch.

One more thing before I get on to the recipe; my son, Paul, made a compound bacon butter at Christmas to put on top of our steaks. I’ve been thinking of doing a blog on different compound butters that can be made and kept in the freezer; so stay tuned because that may be coming in the near future.

Continue Reading…