Among the many things on my “plate” today is exactly how I’m going to celebrate International Bacon Day.
Thankfully, August 31st falls on a Friday so if I happen to “over-serve” myself I’ll have the weekend to recover, but more important, what bacon brand/s should I choose and what should I make? These decisions are not to be considered lightly.
My first thought is to make a thick, char-grilled, medium-rare Wagyu burger and top it with some cheddar cheese and piled high with thick-sliced pan-seared, crispy but not too crisp bacon.
But…here’s my dilemma.
Is bacon a stand-alone meat?
Seriously, with all the praise bacon gets world-wide, all the accolades, all the culinary worship, even its own DAY, bacon (except for breakfast) is still relegated to a supporting role.
It even takes a back seat to eggs.
Still, who can resist stealing a strip (or 2) off a plate as they’re coming off the griddle? Who wouldn’t risk the occasional hot grease splatter burn on a tender forearm just to enjoy one of THE most addictive proteins on the planet.
And so, I ponder because besides a Bacon Cheeseburger, a B.L.T. Sandwich and Bacon Wrapped Scallops seem just as fitting a tribute.
But as I think about it more, I’m going to go “center of the plate”, giving bacon its rightful due and I’m going to buy a locally made product this year. Dearborn Brand, Thick Sliced, Applewood Smoked Bacon, then do the following:
Set your oven to 375 F.
Using a baking or sheet pan with a lip, place a wire grate or rack just above the surface of the pan.
Lay out the bacon strips, side by side, without overlapping.
Baste each strip with PURE Michigan Maple Syrup.
Sprinkle each strip with Light Brown Sugar
Grate a very small amount of fresh black pepper over each strip…just a little bit.
Place in the oven and bake until each strip is JUST crispy.
Drain and serve.
Like many people, I LOVE bacon, and I’ve written several Blogs and created several terrific recipes which feature bacon.
To see some of these great recipes and to learn more, click on these links.