I find myself quite confused and torn from a seemingly very simple ingredient. BACON. Most start drooling at the very sight of the word.....yes, it's true and I have witnessed it first hand.(no names mentioned) When I read the words "wrapped in bacon", the first thing that comes to my mind is not the salty crunchiness, yet it's "what are they trying to hide under a layer of thick pork". In my experiences, things that are wrapped in bacon are virtually tasteless and very apathetic. I've noticed that whether it's bland peppers with a blend of unsalted cheeses, a sad shrimp that's overcooked, or chicken/meatloaf all in a casing of thick smoked meat is all of the sudden the most decedent thing some have ever tasted. This is the issue I'm torn with. I don't have a personal problem with the meat, but I feel the misuse of it has taken over sad menus and dinner parties with a vengeance. I am fond of bacon to enhance a dish. It adds just enough of a smokey salted finish to enhance another delicious layer of depth to a dish. Bacon with a fluffy omelet is the perfect counterpart to an enjoyable brunch. Thick slices on a burger, breaks up the softness of the meat and gives it the BBQ flavor many enjoy daily. All of these are perfectly acceptable uses, but when the slice takes over the entire flavor and texture of the main idea or theme, this is where you loose me.
Bacon Marmalade:
1 1/2 lb bacon, chopped
1 medium red onion, chopped
1 Serrano pepper , finely chopped (optional)
3/4 cup Brown Sugar
1/2 cup balsamic vinegar
1/4 cup maple syrup
1 medium red onion, chopped
1 Serrano pepper , finely chopped (optional)
3/4 cup Brown Sugar
1/2 cup balsamic vinegar
1/4 cup maple syrup
Place the chopped bacon in a medium skillet.Cook bacon until crisp. Remove with a slotted spoon and drain.
Toasted Crostini slathered in creamy Brie and slathered in Bacon Marmalade |