Maple And Black Pepper Bacon Food

GLAZED BLACK PEPPER BACON

Steps:

• Preheat the oven to 350 degrees F. Line a rimmed baking pan with 3 layers of foil.
• Arrange the bacon on the prepared baking pan in a single layer, then sprinkle evenly with the sugar and pepper. Bake until well browned, 35 to 40 minutes. Drain on paper towels and serve.

MAPLE-CANDIED BACON

Steps:

• Preheat oven to 400 degrees F.
• Line a rimmed baking sheet with heavy foil. Place a baking rack over the lined sheet tray and arrange the bacon slices across the rack next to each other, not overlapping.
• In a small bowl, whisk the maple syrup and mustard. Generously spoon over the top of the bacon, and bake 12 to 15 minutes. Turn the bacon over and baste with syrup mixture. Bake an additional 5 to 10 minutes, or until the bacon has reached desired crispiness.
• Carefully remove the pan from the oven. Sprinkle hot bacon with a scant pinch of finely ground black pepper. Let the bacon rest on the rack for 5 minutes.

MAPLE-PEPPER BACON

Steps:

• Position wire racks on 2 rimmed baking sheets. Lay 1 pound bacon in a single layer on the racks and bake 7 minutes at 375 degrees F. Brush with maple syrup and continue baking until caramelized, about 25 minutes, flipping, brushing with syrup and seasoning with pepper every 5 minutes. Let cool 5 minutes on the racks.

MAPLE-PEPPER BACON

Steps:

• Preheat the oven to 375 degrees F. Arrange the bacon on a wire rack set on a rimmed baking sheet. Bake until the fat starts rendering, about 10 minutes. Remove from the oven and blot the bacon with paper towels on both sides.
• Combine the brown sugar, maple syrup and cayenne in a small microwave-safe bowl. Microwave, stirring, until smooth, 30 seconds to 1 minute. Brush the bacon with half the syrup mixture and sprinkle with half the ground peppercorns. Bake until the bacon browns around the edges, about 15 minutes. Flip and blot the other side with paper towels, then brush with the remaining syrup mixture (reheat in the microwave, if necessary); sprinkle with the remaining peppercorns. Continue baking until the bacon browns and the sugar melts, 15 to 20 more minutes. Let cool slightly.

HOMEMADE SMOKED MAPLE BACON

Steps:

• Gather the ingredients.
• Rinse the pork belly under cold water.
• Pat it dry with paper towels or a clean dishcloth.
• Combine the maple syrup, salt, pepper, and curing salt (if using) in a small bowl.
• Rub the seasoning mixture into all sides of the pork belly, using your scrupulously cleaned hands. Spend a couple of minutes massaging the seasoning/curing mixture into the meat.
• Place the pork belly, along with any leftover curing mixture, into a plastic bag and seal it shut. Store it lengthwise in the refrigerator for 10 to 14 days, turning the bag over occasionally. The bacon should be fully cured at this point, with a firm texture and no soft spots.
• Preheat oven to 200 F. Rinse the bacon.
• Again pat it thoroughly dry with paper towels or a clean, dry dishtowel.
• Place the bacon on a rack over a pan and roast the cured bacon in a 200 F oven until the internal temperature reaches 150 F. This should take about 2 hours.
• Remove from oven and baste the cured and roasted bacon with the liquid smoke. Use a pastry brush to evenly coat all sides and allow it to set on the counter to air-dry for 30 minutes.
• Store the bacon in a tightly sealed container or bag in the refrigerator for up to a month, or in the freezer for up to a year.

CHICKEN WITH BLACK-PEPPER MAPLE SAUCE

Steps:

• Cut out backbone from chicken with kitchen shears and discard. Pat chicken dry, then spread flat, skin side up, on a cutting board. Cut a 1/2-inch slit on each side of chicken in center of triangle of skin between thighs and breast (near drumstick), then tuck bottom knob of each drumstick through slit. Tuck wing tips under breast. Sprinkle chicken all over with salt and ground pepper.
• Heat 3 tablespoons butter in 10-inch cast-iron or heavy nonstick skillet over moderate heat until foam subsides. Add chicken, skin side down, and arrange larger rosemary sprigs over chicken. Cover with parchment round and second skillet, then top with weights. Cook chicken until skin is browned, about 15 minutes. Remove and reserve weights, top skillet, parchment, and rosemary, then carefully loosen chicken from skillet with a spatula. Turn chicken over and re-place rosemary sprigs, then re-cover with parchment, skillet, and weights. Cook until chicken is just cooked through, 15 to 20 minutes more.
• Make sauce while chicken cooks:
• Toast peppercorns in a dry 1-quart heavy saucepan over moderate heat, shaking pan occasionally, until fragrant, about 3 minutes. Transfer to a clean cutting board and coarsely crush with a rolling pin. Return peppercorns to saucepan and bring to a simmer with syrup, 1/2 cup broth, and small rosemary sprig, then reduce heat and simmer 20 minutes.
• Transfer chicken to a platter and loosely cover with foil. Add vinegar to skillet and deglaze, boiling and scraping up brown bits with a wooden spoon until liquid is reduced by half. Stir in maple mixture and remaining 1/4 cup broth and boil until slightly syrupy, about 3 minutes. Reduce heat to low and swirl in remaining 2 tablespoons butter. Season sauce with salt and pour through a fine-mesh sieve into a bowl, discarding solids. Serve chicken with sauce.

MAPLE AND BLACK-PEPPER BACON

Steps:

• Preheat oven to 375°F with racks in upper and lower thirds.
• Arrange bacon slices in 1 layer (not overlapping) on racks of 2 large broiler pans (if you only have one, use a large rectangular metal rack set inside a large baking pan for the second). Bake until fat is rendered but bacon isn't crisp, about 20 minutes. Drain on paper towels.
• Arrange all of bacon in 1 layer on rack of 1 broiler pan. Brush top with syrup and sprinkle with pepper. Bake until bacon is crisp and deep golden, 20 to 25 minutes. Drain, glazed side up, on paper towels.

GLAZED BLACK PEPPER BACON

Steps:

• Preheat oven to 400 degrees F. Arrange 8 slices thick-cut bacon on rack fitted into jelly-roll pan.
• Brush slices with maple syrup; sprinkle with coarsely ground black pepper. Bake 20 to 25 minutes or until crisp.

MAPLE PEPPER BACON

Steps:

• put wire racks over 2 rimmed baking sheets.
• lay 1 lb. bacon in a single layer on the racks and bake 6-8 mins at 375.
• brush with maple syrup and season with black pepper and flip after each brush and seasoning, at least 4 times, until bacon is caramelized, usually 25 minutes.
• let cool about 5 mins on the racks.

MAPLE-DIJON-BLACK PEPPER GLAZED BACON

Steps:

• Preheat the oven to 400 degrees F. Whisk together the maple syrup, mustard and pepper in a small bowl. Lay the bacon on a baking sheet. Bake in the oven for 9 to 10 minutes. Remove the bacon and place on a baking rack over a separate baking sheet. Using a paper towel, blot and soak up any excess oil. Then, using a pastry brush, generously glaze the bacon with the syrup. Return the bacon to the oven for another 1 to 2 minutes, to desired crispness. Transfer to a platter and serve.

BLACK PEPPER MAPLE BACON

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with aluminum foil then a wire rack.
• Whisk together the maple syrup, pepper, and mustard. Lay the bacon on the rack being careful not to overlap. Brush the bacon with the syrup mixture.
• Put the baking sheet on the top rack of the oven and bake until golden and crisp, 18 to 20 minutes. Remove from the oven and let cool slightly before serving.