Red Chile Glazed Bacon Recipes

GLAZED BACON

Steps:

• Preheat the oven to 400 degrees F.
• For the red chile-honey glaze: Lay the bacon in a single layer on a sheet pan, keeping space in between each slice. Place bacon in pan and bake until lightly browned and crisp, 15 to 20 minutes. While the bacon is cooking, whisk together the clover honey and ancho chile powder in a medium bowl until smooth. Remove the bacon from the oven, using mitts, and carefully drain the fat, tipping the pan, into a medium bowl. Blot the top of the bacon with a few paper towels. Place the sheet pan with the bacon on it on a cooling rack and immediately brush each slice with the glaze.
• For the sorghum glaze: Lay the bacon in a single layer on a sheet pan, keeping space in between each slice. Place bacon in pan and bake until lightly browned and crisp, 15 to 20 minutes. Remove the bacon from the oven, using mitts, and carefully drain the fat, tipping the pan, into a medium bowl. Blot the top of the bacon with a few paper towels. Place the sheet pan with the bacon on it on a cooling rack and immediately brush each slice with the sorghum syrup.
• For the brown sugar-pecan glaze: Line a baking sheet with a silpat or parchment paper. Lay the bacon in a single layer on the baking sheet, keeping space in between each slice. Divide the brown sugar evenly over the top of each slice of bacon and bake until bacon is golden brown and almost crispy, about 13 minutes. Remove from the oven and sprinkle with the finely chopped pecans, return to the oven and continue baking until pecans are toasted and bacon is crispy, about 3 minutes longer.
• Let sit at room temperature for 10 minutes.

RED CHILE-GLAZED BACON

Steps:

• Preheat oven to 350°F.
• Lay bacon on a parchment paper-lined baking sheet.
• Sprinkle with brown sugar, salt, pepper and crushed red chiles.
• Bake for 20 minutes.
• Drain and serve.

RED CHILE GLAZE

Steps:

• Deseed the chiles, and place in a bowl. Reconstitute them by pouring on 3 cups boiling water and allowing them to soak about 5 minutes. Drain the chiles and reserve 1-cup of the liquid.
• Process the chiles with the reserved water in a blender or food processor until fine. Strain and transfer pulp into a mixing bowl. Add the honey, chile powder, and cumin and mix well. Refrigerate for 1 hour to blend flavors.
• This glaze is excellent on grilled fish, roasted or grilled chicken, or roast pork.

GLAZED GREEN BEANS WITH BACON

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add green beans, cover, and steam until bright green and tender, yet firm to the bite, about 7 minutes. Drain in a colander.
• Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
• Turn heat to medium and sauté garlic in the bacon grease until fragrant, about 30 seconds.
• Adjust heat, and add soy sauce, brandy, cream, and brown sugar. Cook until liquid starts to bubble and thicken, 3 to 5 minutes. Remove from heat.
• Add green beans to sauce in skillet and stir to coat. Serve immediately and top with cooked bacon.

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.

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.