Spiced Candied Bacon

The inspiration for Spiced Candied Bacon struck as we were on a little escape to see Mumford and Sons in Providence, Rhode Island. I was at a loss of what to blog about this week as the show was this past Wednesday night, the night I usually cook something up for my blog. The bar at the hotel came to the rescue! We ordered a charcuterie plate that had some candied bacon. It was so good with a hint of spiciness. I just had to make it.

For my husband’s birthday, our kids bought him a ticket to Mumford and Sons. The band is amazing live. Great harmonies, fantastic music and they just interact with the audience really well. A fabulous break from the dull winter.

Technique for Spiced Candied Bacon

Mix the dry rub ingredients together. For this recipe I used 2 tablespoons of brown sugar but if you want it less sweet, you can reduce the sugar by up to a tablespoon. Or increase the spices. You just need to make sure you have enough rub for the bacon.

Evenly coat the bacon and then bake on convection/fan. Keep an eye on this as you don’t want it suddenly to get overly crispy. It takes 5-10 minutes depending on the thickness. Set aside when done.

As it’s probably not a good idea, though they wouldn’t protest, to just feed your kids bacon I made a southwest veg topping with panko crusted chicken and pepper jack cheesy potato and parsnip mash. I cooked up corn, mushrooms, onion, garlic and pepper with a bit of chicken stock, habenero flakes, lime zest, chili powder and cumin.

Layer the mash, chicken, veg and the bacon and serve. I’ll definitely be making this bacon again. It’s so easy to do and would go with so many different kinds of dishes. Thank goodness for inspiration!

Spiced Candied Bacon

A quick and easy recipe balancing heat and sweet for entrees and starters.  

Course Appetizer
Cuisine Southwest
Keyword Spiced Candied Bacon
Cook Time 10 minutes
Servings 4
Author Our Growing Paynes

Ingredients

  • 8 Streaky bacon rashers
  • 2 tbsp brown sugar
  • 2 tsp chili powder
  • 1/2 tsp ground cumin
  • zest from half a lime
  • sea salt to taste
  • 1 tsp habanero flakes

Instructions

  1. Preheat the oven on convection/fan to 350F/175C.

  2. Mix the dry ingredients well then coat the bacon rashers.  Lay out the bacon on a metal cooling rack and place that onto a baking rack.  Bake for 5-10 minutes, keeping an eye on it so it doesn’t crisp up too much.  

  3. Serve with entrees or starters, or by itself!

Swordfish with a bit of spice

On Sunday we had my parents and aunt come to lunch to celebrate my aunt’s birthday.  I had bought two swordfish steaks and was going to do it the regular old way on the grill.  That is until I took a break and starting randomly searching blogs.  I came across this recipe from Sabor for swordfish with a bit of chilli and cumin.  It looked amazing so I changed course and tried this out.  It was a hit!

For two steaks I mixed the following:

1 tsp ancho chili powder
1 tsp smoked paprika
2 tbsp brown sugar
1/2 tsp cumin
1/2 tsp sea salt

I completely forgot the olive oil and to be honest didn’t even miss it.  I do think the next time I make this I will lessen the amounts above because I had quite a bit left over.  We’ll see as the steaks don’t come in uniform sizes.

I grilled it 5 minutes on each side at medium high heat and it was perfection.  I will definitely try this again and maybe try it on chicken as Rich doesn’t like seafood.