11 Feb, 2013
A candied bacon recipe for one, and a BLT
Posted by andrea tomkins in: Recipes and Food
Awhile back I wrote a blog post about grilled cheese sandwiches that spurred a torrent of comments. Little did I know that so many of you would be so incredibly passionate about this touchy subject and have so many opinions on how to make this Canadian classic. ;)
I got to thinking about BLTs today. (I think a lot about my lunches, you know this about me, right?) The big thing nowadays is BACON, isn’t it? It’s bacon this, bacon that, bacon everything: bacon jam, and bacon doughnuts, and bacon chips. People are bacon crazy, myself included. I know I’m not alone in this. Awhile back I uploaded a recipe for candied bacon that created quite a stir. Well, TODAY I had a craving for a BLT with that very same bacon but I didn’t feel like making a family-sized serving as pictured in a recent post of Rebecca’s. (No offence Becky, but a pound of bacon cooked = a pound of bacon eaten. By me.) :)
So I snipped one thick piece of bacon in half with my trusty kitchen shears, placed them a small pan, sprinkled them with a heaping teaspoon or so of brown sugar and a very healthy layer of freshly ground peppercorns… and set it to fryin’.
A cautionary warning in case you want to try this yourself: do NOT turn your back on these babies because they will burn faster than you can yell “WHY IS THE SMOKE ALARM GOING OFF.”
My bacon was a hair away from burning but I saved it in the nick of time. For what it’s worth, my BLT contained these elements:
- Two slices of multigrain bread from Rideau Bakery, untoasted
- Most of a perfectly ripe avocado (mashed)
- Tomato slices (must be room temperature!) with a bit of freshly ground pepper
- Crisp leaf lettuce (must not be wilty!)
- The aforementioned bacon
That’s it! And it was delicious. What about you? If you’re making a BLT, do you have any “must have” elements? I’d love to hear about it.
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