browngirl: (chocolate)
[personal profile] browngirl
This is from an issue of Saveur I found while packing for the move. I wish I could show you the accompanying picture; it looks like gilded bacon.

Billionaire's Bacon

"The late chef and food consultant Gene Hovis gave the recipe for this decadent appetizer to Mortimer's in NYC; that restaraunt's succesor, Swifty's, still serves it at cocktail parties both on premises and off. Separate strips from 1 lb. bacon and blot dry with wide paper towels. Put 1&1/2 cups light brown sugar into a wide dish. Coat both sides of bacon in sugar, firmly pressing sugar onto each strip. Lay bacon out on sheet pans as coated (some sugar will fall off). Cook bacon in a preheated 425 F oven, turning once, until browned and laquered, about 15 minutes. Transfer to a lightly oiled sheet pan to let cool. Break slices into thirds." Revel in the bacony goodness.

Date: 2006-06-10 07:31 pm (UTC)
From: [identity profile] alcinoe.livejournal.com
Gods.. I love bacon. Mmmm, bacon.

Date: 2006-06-10 07:39 pm (UTC)
From: [personal profile] cheshyre
I have yet to blog about this, but I'm currently reading a book I think you'd like.

It's called Pickled, potted, and canned : how the art and science of food preserving changed the world. While it's somewhat dry (pun unintentional), it looks all over the world and history describing various dishes both tempting and repulsive.

Ian and I have remarked that the best cuisines are often the peasant foods, where folks have to make the best with what they have. Well, this book points out how much more the available preservation methods have shaped those regional tastes: cheeses, sausages, pickles, etc...

Unfortunately, it's a library book, so I can't loan it to you once I'm finished, but you can find it in the library network too.

Date: 2006-06-13 07:02 pm (UTC)
From: [identity profile] browngirl.livejournal.com
With this book rec you changed the categories of this post. *And* made me squeal excitedly and bounce in my seat. :D

Date: 2006-06-10 09:59 pm (UTC)
From: [identity profile] anahata56.livejournal.com
You're just wicked.

I love it.

Date: 2006-06-10 10:02 pm (UTC)
From: [identity profile] fangirl715.livejournal.com
The Sweet Potato Queens call it "Pig Candy" and use dark brown sugar, but it's the same concept...a whole sack o'bacon cooked in sugar. Ummmmmmmmmmmmmmmmmmm...... *drools* (I'll never be able to be a vegetarian because bacon just tastes too damn good, damn it...)

Date: 2008-08-03 03:39 pm (UTC)
From: [identity profile] browngirl.livejournal.com
I hope you had a piece yesterday at the party!

Date: 2006-06-11 12:09 am (UTC)
From: [identity profile] karadin.livejournal.com
my arteries thank you.

There's a fic in there, somewhere.

Date: 2006-06-11 12:36 am (UTC)
From: [identity profile] otherdeb.livejournal.com
This sounds so good. Will have to try it next time I can get to the supermarket to get the bacon.....

Date: 2006-06-11 06:22 am (UTC)

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