- Thick sliced (slab) peppered bacon
- Light brown sugar
- Olive Oil
In preparation for our Pop Up Pork sale tomorrow I thought I better test drive some bacon recipes that I remember from my childhood. Even though I was a city kid I was lucky to be raised by a Country Mum raised on a farm.
My sister and I were raised in fine fashion, having a home where dinner parties were a frequent occurrence. Oh the 70/s how I remember you fondly for fondue and plenty of fancy hors d’oeuvres. For the record Alison was more then skeptical when I added tooth picks, pineapple and smoke oysters to her shopping list. Ok so the oyster and bacon did not really make the cut with my review panel but the pineapple… Sponge Bob — a big hit.
Have a look at the before and afters. Now all I need is to get my Mum and my Godfather Thor over here to really show us how to make the bacon. Here are some unedited tips from my Mum Eleanor and some links from Chef Thor.
When you do the pineapple and oyster ones, your bacon should be thinner, but if you only have thick slices, precook it first before wrapping it around pineapple or oysters. I just drain the pineapple chunks and wrap the bacon around and them and bake or you can broil and turn but need to watch carefully. These you can do a day ahead.
The oysters are done the same with thin bacon around and baked and a squeeze of lemon juice before wrapping, but not necessary.
Sweet Peppered Bacon Bites
FYI: This is actually a Martha Stewart recipe. It would be most understandable if you objected to using it on principle. If it helps any, Mary skips the olive oil part and the recipe works just fine. Mary also lines the baking sheet with aluminum foil. (Martha has staff to clean up after her. Mary has a dishwasher.)