Posts from the ‘bacon’ Category

Late Nights

The holidays have arrived (yay!), which means the boy is working til late (boo!). Oh the joys of retail management.

We still want to cook and eat well, even if it means dinner is now sometimes at 10:30 or 11:00.

I made these last night, and they were really good. They also made the house pretty smokey. And smell like bacon. Win!

Bacon Wrapped Tilapia with Rosemary (Jamie Oliver original)

  • 2 Tilapia fillets (or any other white fish)
  • 8 slices thin cut bacon
  • fresh rosemary
  • olive oil
  • salt and pepper

Preheat oven to 475. Finely chop the leaves from two stalks of rosemary. Drizzle with olive oil, salt and pepper. Roll tilapia fillets in the mix. Wrap each fillet in 4 slices of bacon (slightly overlapping), then place on a well oiled baking sheet. Drizzle each fillet with olive oil. Lay a sprig of rosemary on each, and bake for 12-15 minutes. If the bacon isn’t crispy enough, stick it under the broiler for a a minute or two.

We had it with a simple side salad, and it was a really great meal. Bacon tends to make everything better.


What’s Better Than Bacon?

Obviously, I love bacon. Always have. Used to tell my mother that any recipe that she made would have been better if she had added bacon. While I love to put in in recipes, wrap things in it, whatever, I didn’t think it really got much better than a simple piece of well cooked bacon.
This recipe, in all of its beautiful simplicity, caused so much groaning that I’m surprised our neighbors didn’t bang on the wall.
This goes on the crack list, right under crack dressing. Yes, salad and sugared bacon. La and I believe in a well balanced diet.

Candied Salted Bacon

Center cut bacon
Brown sugar
Kosher salt

Lay bacon on whatever you have handy. I used a roasting pan so the fat could drain away a little, but a cookie sheet would work too. You might want to line it with some parchment paper to help with clean up. Anyway, lay the bacon out, making sure the pieces don’t overlap, and sprinkle LIBERALLY with brown sugar. Seriously, lay it on. Stick the pan in a cold oven, then turn it on to 350 degrees. The original recipe said to start checking after 18 minutes. I found that with my oven it was more like 26 minutes. When it’s cooked to your liking, pull it out, then sprinkle with kosher salt. That’s it.
Try not to burn your fingers or your tongue too much whilst inhaling.