Billionaire's Bacon
Jun. 10th, 2006 06:54 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
browngirlThis 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.
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.
no subject
Date: 2006-06-10 07:39 pm (UTC)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.
no subject
Date: 2006-06-13 07:02 pm (UTC)