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COWBOY CANDY
This sweet, smoky, spicy bacon will cause a stampede to the table
JAN VALDEZ | TheKitchn.com
THE KITCHN
Candied bacon is one of those irresistible recipes that's hard to stop eating once you start. It's sweet, sticky and crisp around the edge with a deep caramelized flavor from the brown sugar. This version takes it to the next level with a "cowboy" twist: a brush of barbecue sauce, a sprinkle of barbecue rub and a few slices of jalapeños for some heat.
It's great with fried eggs for breakfast, tucked into grilled burgers at cookouts or as a garnish for Bloody Marys and micheladas (it's practically a meal!). However you serve it, just be ready for it to disappear fast.
Cowboy candied bacon
Servings: 4 to 6
Ingredients
■ 1 pound thick-cut bacon (10 to 12 slices)
■ ¹⁄³ cup packed light or dark brown sugar
■ 2 tablespoons store-bought or homemade barbecue rub
■ 3 medium jalapeno peppers, thinly sliced crosswise
Directions
Heat the oven to 425 F. Line a rimmed baking sheet with aluminum foil, making sure there is overhang on all four sides. (Use heavy-duty foil or overlap a few sheets if needed to make cleanup easier.) Fit a wire rack onto the baking sheet.
Arrange bacon on the rack in a single layer (they can be touching but should not overlap).
Bake, rotating the baking sheet halfway through until the bacon darkens in color, the fat renders out and white foamy bubbles appear, 18 to 20 minutes total. Meanwhile, stir brown sugar and barbecue rub together in a small bowl.
Reduce the oven temperature to 375 F and remove the bacon from the oven. Lightly brush 2 tablespoons of the barbecue sauce on the bacon. Sprinkle about 3 tablespoons of the brown sugar mixture evenly over the tops of the bacon slices. Flip the bacon and brush with the remaining 2 tablespoons barbecue sauce. Top the bacon with sliced jalapenos and sprinkle with the remaining brown sugar mixture.
Bake until the bacon is deeply caramelized and chewy, 17 to 20 minutes more. Let the bacon cool on the rack until the sugar sets slightly before serving, about 5 minutes.
Refrigerate leftovers in an airtight container for up to four days. Reheat in a microwave for 20 seconds.
CAULI-WOW-ER
Try this vegetarian spin on General Tso's
HILARY MEYER EatingWell
EATINGWELL
This plant-based version of General Tso's chicken is the perfect weeknight meal, swapping chicken for cauliflower with a boost of vibrant green color and gut-healthy fiber coming from edamame. Serve it over brown rice or whole-wheat noodles to sop up any leftover sauce.
General Tso's cauliflower
Servings: 4
Ingredients
■ ½ cup water
■ 2 tablespoons hoisin sauce
■ 1 tablespoon reduced-sodium soy sauce or tamari
■ 1 tablespoon Shaoxing rice wine or dry sherry
■ 1 tablespoon rice vinegar
■ 1 tablespoon cornstarch
■ 3 tablespoons neutral oil, such as canola or avocado
■ 4 cups small cauliflower florets
■ 2 scallions, sliced
■ 2 cloves garlic, minced
■ 1 cup frozen shelled edamame, thawed
■ Pinch of crushed red pepper (optional)
Directions
Combine water, hoisin, soy sauce (or tamari), Shaoxing (or sherry), rice vinegar and cornstarch in a small bowl. Set aside.
Heat oil in a large nonstick skillet over medium-high heat. add cauliflower. Cook, stirring occasionally, until beginning to brown, 4 to 6 minutes. Add scallions and garlic. Cook, stirring, until fragrant, about 15 seconds. Add edamame. Cook, stirring often, until heated through, 2 to 3 minutes.
Whisk the reserved sauce and add it to the pan. Cook, stirring, until the sauce is thick and coating the cauliflower, about 1 minute.
Serve sprinkled with a pinch of crushed red pepper, if desired.
Nutrition per serving: 174 calories, 12 g total fat, 1 g saturated fat, 0 mg cholesterol, 13 g carbohydrates, 4 g fiber, 4 g total sugars, 5 g protein, 284 mg sodium, 364 mg potassium, 79 mg phosphorus, 1 mg iron, 114 mcg folate, 59 mg calcium, 359 IU vitamin a, 33 mg vitamin C.
EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.
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