Even more experiments with bacon

Yield: 2 Servings

Measure Ingredient
¼ cup Real maple syrup
1 \N Diced Habanero
1 teaspoon Fresh ground dried Tabasco
1 teaspoon Cinnamon
⅛ teaspoon Powdered garlic; only wanted a hint of taste here
1 tablespoon Sugar; as the maple syrup was not very sweet
2 teaspoons Real butter for richness
½ medium Smoked onion; diced
6 slices Thick bacon

Date: Thu, 16 May 1996 09:03:38 -0500 From: "Goslowsky, George" <gjgoslow@...> Well guys, here's the latest - Drawing upon y'all's generous suggestions, here is the revised recipe and the results from a test drive.

Note the new ingredients, the smoked onion and the dried tabasco. Last night I took a couple of white onions, peeled them and put them on the grill to smoke for a couple of hours. Whenever I grill (which is very frequently

:-) ) I like to use the coals left over to cool smoke whatever I can lay my hands on. Last night it was onions. For a medium onion, just peel and cut in half. For a large onion, just peel and cut into thick slices. Place them on the grill away from the coals, add mesquite chips and close the lid for a couple of hours.

The dried tabascos were for two reasons. One. I didn't have enough fresh habs as I was planning to use more this time ;-) . Two. Having a clean fruity taste, to me, I thought that they would make an excellent contribution.

Now for the modified algorithm. I fried the bacon crisp, first. But I added the onion while it was frying. When it was done I kept the onions and drained all but ~1 tsp. grease. Then I added the rest of the ingredients, deglazed and allowed the sauce to simmer and reduce by about a half. Throw the bacon back into the glaze, toss and serve.

This time they were not gummy at all and my oldest daughter said that they were incredible. My final opinion? Definitely got a winner here. If anyone else tries it, please let me know what you think. I am always interested in constructive feed back.


From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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