Author Notes
This winter i was having a ball with my umami bacon sliders...At one holiday party a neighbor said, "For Christmas, all I want is a pound of this!" Well, spring has sprung and we are looking for new ways to use the bacon. I was dithering between a salad of roasted brussel sprouts with grapes and yogurt or a salad with kale and honeycrisp apples when i saw a recipe on "Tasting Table" and they called their bacon crumbles "brittle"...very different interpretations of similar ingredients and I just loved the name! you can check out their version at www.tastingtable.com/entry_detail/chefs_recipes/7848 or my umami bacon sliders at www.food52.com/recipes/15267_umami_sliders —lorigoldsby
Continue After Advertisement
Ingredients
- Thai Bacon Brittle
-
6 pieces
hardwood smoked maple bacon
-
2 tablespoons
sambal oelek (thai chili garlic paste)
-
3 tablespoons
brown sugar
-
1 tablespoon
maple syrup (the real stuff!)
- Kale And Honeycrisp Salad
-
1 bunch
kale, stems removed
-
1
large honeycrisp apple
-
4 ounces
of your favorite semi-soft cheese (goat, bleu, feta)
-
2 tablespoons
Sherry vinegar
-
2 tablespoons
olive oil
-
1-2 teaspoons
maple syrup
Directions
-
To make your Thai Bacon Brittle: cook bacon on paper towels in microwave for 3 minutes. (Bacon will not be brown!) Pat dry and transfer to a wire rack placed on top of a lipped baking pan.
-
mix sambal, brown sugar and maple syrup to form a thick paste. Using a spoon or pastry brush, glaze the top of the bacon. Bake in a 400 degree oven for 4 minutes, turn over and glaze the other side, continue cooking for another 3-5 minutes until golden brown and crisp.
-
To prepare dressing: Please adjust the ratio of vinegar/oil/syrup to your preferred level of sweetness/oil. But this is a wonderful trinity of flavors! If you aren't yet a kale lover, try it with brussel sprouts!
I learned to cook with my Gran. I can still see her reading a recipe and figuring out how she would make it better. She was fearless about substituting ingredients--but also knowledgeable. She approached food in the same way she built her antique business--appreciate quality ingredients and workmanship, but don't be a snob. I think I carry those same beliefs in my approach to cooking. I love family style dinners, I love a fancy ladies' luncheon with my wedding china, or a backyard seafood boil to celebrate my husband's birthday...I love to share food with others.
See what other Food52ers are saying.