We had a lazy morning today, a requisite of which is, of course, bacon. My absolute favorite bacon is the sweet and sassy thick-cut bacon served at Grub in Hollywood. It’s caramelized in maple syrup with a spicy kick. At home, we have our own riff, which is mixing brown sugar and cayenne pepper (about 1 1/2 tablespoons golden brown sugar, 1/4 tsp cayenne, a couple grinds of black pepper per 12 ounces of bacon). First, you cook the bacon slices on a broiler pan at 350 degrees for about 15 minutes. (Or you can do on a cookie sheet on top of a pan.)
Remove from oven, turn the bacon slices over, and sprinkle with brown sugar/cayenne mixture. Cook for another 15 minutes or so, until crisp and sugar is caramelized. Eat and enjoy while reading the most excellent blog, Everything Is Better With Bacon. It’s written by the über-talented Elizabeth Shaw, who went to my rival high school in the Napa Valley. The blog is loaded with great recipes, and is every bit as addictive as bacon.
Finally, one more bacon note. On March 24 at 7pm, the Larchmont Larder is offering a cooking class called Everybody Loves Bacon! It’s $75/person, and here’s the menu:
Warm Bacon Fontina Fundido
Brussels Sprouts with Crispy Pancetta
Yukon Gold Potato Salad with Crispy Prosciutto and Truffle Oil
Chocolate-Oatmeal Cupcakes with Maple-Bacon Butter Cream
For more info, call 323-962-9900.