Monday, June 08, 2009

Hot Peach Bacon

Inspired by a recipe from Bobby Flay in the July issue of Food & Wine, I grilled hamburgers tonight. The lean ground beef (93% vs. the 80% that Bobby recommends) was lightly salted, peppered, and oiled and then topped with Cypress Grove Humboldt Fog goat cheese. On top of that, we had my take on Bobby's baked bacon--I used The Virginia Chutney Co.'s Hot Peach Chutney, instead of mango chutney, and it was just amazing. The chutney is sweet and a little bit spicy--but not hot--and I don't think anyone here would mind if I made bacon this way each and every time from now on. Along with the burgers we had rice pilaf, a big salad, and grilled baby zucchinis. Hot Peach Bacon Preheat the oven to 375 degrees. Lay thick-cut bacon on a cookie sheet that was first lined with aluminum foil and then covered with parchment paper (much easier cleanup that way). Brush both sides of the bacon with hot peach chutney. Bake the bacon for 25-30 min., turning it once halfway through, and then drain on a rack set on top of more foil.

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