Baked Thick Cut Bacon With Rhubarb Chutney Recipes

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

Ingredients

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

Ingredients

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.

BAKING PERFECT BACON FOR A BLT

Baking Perfect Bacon for a BLT image

By using heavy duty aluminum foil and creating some valleys for the bacon fat to flow results in perfectly flat, perfectly crisp, yet still succulent strips of bacon. Perfect for a BLT!

Provided by Chef John

Categories 100+ Breakfast and Brunch Recipes Meat and Seafood Bacon

Time 35m

Yield 2

Number Of Ingredients 2

Ingredients

9 slices bacon
Heavy duty aluminum foil

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Cut a piece of heavy duty aluminum foil about twice as long as a rimmed baking sheet. Pinch and fold every inch or so of the foil to create ridges for the bacon to drain into while cooking.
Place bacon side by side on the ridged foil.
Bake in preheat oven to your desired level of doneness and a bit of foam forms on the surface, 25 to 30 minutes.

Nutrition Facts : Calories 577.1 calories, Carbohydrate 0.8 g, Cholesterol 85.7 mg, Fat 56.8 g, Protein 14.6 g, SaturatedFat 18.9 g, Sodium 1049.6 mg

BAKED BACON (OVEN FRIED BACON)

Baked Bacon (Oven Fried Bacon) image

Serves 100; allow 3 slices per serving. Reduce bacon by 6 lbs. for 2 slices per person. I used bacon I got over the meat counter in the store, so it was thicker. There were 12 slices per pound, so ask your butcher to weigh a pound and then count the slices. That way you'll have the correct amount. The bread is only here because I need more then one ingredient to post this. I like to fix ours this way when we have BLT's. Then all the bacon is still warm when we sit down to eat.

Provided by Charlotte J

Categories Pork

Time 30m

Yield 100 serving(s)

Number Of Ingredients 2

Ingredients

18 lbs thick sliced bacon
1 teaspoon oil (optional)

Steps:

Oil not needed, only for a second ingredient so it would post.
Arrange slices in rows, across pans with fat edges slightly overlapping lean edges.
Bake 375 degrees without turning 20-25 minutes (depending on thickness) until bacon is slightly crisp.
I have been draining the grease and flipping the bacon, then back in the oven for 5 minutes or so.
Watch closely.
DO NOT OVERCOOK.
Drain or skim off excess fat at needed.
Drain thoroughly on paper towels.
For those with a convection oven use 325 degrees 20-25 minutes.
The longer you bake after 20 minutes the greater the risk of producing a dry, burnt piece of bacon.

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