Agave Glazed Bacon Recipes

SWEET AND SPICY BACON BITES

Steps:

• Place the bacon in an even layer in a large skillet. Cook over medium-low heat, stirring often with a rubber spatula, until the bacon is light golden brown, about 20 minutes.
• Meanwhile, combine the maple syrup, black pepper and cayenne in a small bowl.
• Pour off some of the rendered bacon fat, leaving just a small amount. Return the skillet to the heat and pour the maple syrup mixture over the bacon. Braise gently until the syrup thickens and glazes the bacon and the bacon is deep golden brown, about 15 minutes. Serve warm.

BROWN-SUGAR-GLAZED BACON

Steps:

• Position 1 rack in top third of oven and preheat to 400°F. Line large rimmed baking sheet with foil. Place large rack on lined baking sheet. Arrange bacon slices in single layer on rack. Sprinkle brown sugar evenly over. Bake until bacon is crisp and glazed, 15 to 18 minutes. Cool 5 minutes and serve.

EASY GLAZED BACON

Steps:

• Preheat oven to 350°. Place bacon on a rack in an ungreased 15x10x1-in. baking pan. Bake 10 minutes; drain. , Combine brown sugar, wine and mustard; drizzle half over bacon. Bake 10 minutes. Turn bacon and drizzle with remaining glaze. Bake 10 minutes or until golden brown. Place bacon on waxed paper until set. Serve warm.

AGAVE-GLAZED SHRIMP

Steps:

• Whisk together the chicken broth, agave, clementine juice, chipotle powder, cumin, lime zest and juice and 1/4 teaspoon salt in a medium bowl. Add the shrimp and toss to coat. Marinate for 10 to 15 minutes at room temperature.
• Preheat an indoor grill plate over high heat.
• Set a strainer over a bowl and drain the shrimp completely, reserving the marinade for later. Place the shrimp in a single layer on a paper towel-lined plate and pat dry. Sprinkle with salt. Grease the grill plate with oil.
• Grill the shrimp on both sides until super charred and no longer pink in the middle, 2 to 3 minutes per side. Remove to a bowl.
• Heat a large nonstick skillet over medium-high heat; add the reserved marinade and simmer until reduced by about half, about 2 minutes. Add the cooked shrimp and stir to coat in the sauce. Season with salt. If serving with brown rice, season with a couple drops of rice wine vinegar, plate and serve.

MISO GLAZED BACON

Steps:

• In saucepot, cook miso, syrup, wine vinegar and mirin together.
• Whisk together and reduce on low heat until thick and glossy.
• Meanwhile, lay bacon on silpat or parchment paper overlapping and facing same direction.
• Lay another parchment on top and place smaller sheet pan on top (weigh down with saute pans). Bake at 375 degrees for about 11 minutes.
• When bacon is crispy, take out without removing weights.
• Remove bacon from pan and lay on new sheet pan with parchment.
• Heavily glaze the bacon with the miso syrup and bake 2 to 3 minutes. Let cool and cut into even long strips.

AGAVE BARBECUED GLAZED SALMON

Steps:

• Combine onions and white wine in medium saucepan. Bring to boil over medium-high heat. Add remaining ingredients except fish and stir well. Reduce heat to low and simmer for 1 hour remove from heat and purée in blender or food processor set aside. Place salmon steaks in lightly oiled baking pan and baste with sauce. Bake in preheated 425°F oven about 6 minutes turn and baste. Bake until fish just flakes when tested with fork.

BALSAMIC GLAZE

Steps:

• Mix balsamic vinegar with brown sugar in a saucepan over medium heat, stirring constantly until sugar has dissolved. Bring to a boil, reduce heat to low, and simmer until glaze is reduced by half, about 20 minutes. Glaze should coat the back of a spoon. Let cool and pour into a jar with a lid; store in refrigerator.