Baked Thick Cut Bacon With Rhubarb Chutney Recipes

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THICK-CUT BACON IN THE OVEN



Thick-Cut Bacon in the Oven image

Make crispy bacon in the oven and never fry again!

Provided by WCFranck

Categories     100+ Breakfast and Brunch Recipes     Meat and Seafood     Bacon

Time 20m

Yield 8

Number Of Ingredients 1

16 slices thick-cut bacon

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Line a rimmed baking sheet with aluminum foil and place a baking rack on top. Position bacon strips on the baking rack.
  • Bake in the preheated oven until crispy, 15 to 20 minutes.

Nutrition Facts : Calories 99.4 calories, Carbohydrate 0.3 g, Cholesterol 20.2 mg, Fat 7.7 g, Protein 6.8 g, SaturatedFat 2.5 g, Sodium 424.5 mg

BAKED THICK-CUT BACON WITH RHUBARB CHUTNEY



Baked Thick-Cut Bacon with Rhubarb Chutney image

Meaty, extra-thick center-cut style bacon is especially suited to baking in the oven because the indirect heat allows it to cook through without over-crisping. Brushing a homemade rhubarb chutney on the strips creates a glossy glaze-seasoned with ginger, shallot, and chile pepper, it makes the smoky strips even more lip-smacking.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h

Number Of Ingredients 9

1/3 cup sugar
1/4 cup light corn syrup
3 tablespoons white-wine vinegar
8 ounces rhubarb, cut into a 1/2-inch dice (2 cups)
1 shallot, finely chopped (1/3 cup)
1 tablespoon finely chopped fresh ginger (from a 1 1/2-inch piece)
1/2 habanero or Scotch-bonnet pepper, finely chopped (ribs and seeds removed for less heat, if desired)
Kosher salt and freshly ground pepper
1 1/4 pounds extra-thick-cut bacon, halved crosswise

Steps:

  • Preheat oven to 375°F. Combine sugar, corn syrup, and 1/4 cup water in a medium saucepan. Cover and cook over medium heat until sugar has dissolved, about 5 minutes. Uncover, increase heat to medium-high, and boil until caramel turns medium amber, 3 to 4 minutes. Carefully add vinegar (mixture will spatter and caramel will seize). Continue cooking, stirring, until caramel dissolves again.
  • Stir in rhubarb, shallot, ginger, chile pepper, and 1/4 teaspoon each salt and pepper; return to a boil. Reduce heat to medium-low, cover, and simmer until rhubarb is tender and liquid is syrupy, about 10 minutes. Strain chutney, reserving syrup, and transfer to a serving bowl. Return syrup to saucepan and simmer over medium heat until thickened and reduced to 1/3 cup, about 5 minutes. Arrange bacon in a single layer on a wire rack set inside a rimmed baking sheet.
  • Bake bacon in oven 15 minutes. Brush tops of bacon with half of rhubarb syrup. Bake 5 minutes more, then flip bacon and brush other sides with remaining syrup. Continue baking until glossy and most of fat has rendered but bacon is still pliable (it should not crisp), 12 to 15 minutes more. Serve warm, with chutney.

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