We recently had a wonderful weekend out in the wine country – Long Island’s North Fork is one of our favorite places to go…farmland, vineyards, the bay and the sound on either side and dear friends we’ve made over the years.
I had a baby shower to go to, so after a bit of lunch at Love Lane Kitchen with our friend Ashley and a little wine-tasting (me) and Scrabble (them Exhibits A and B) across the street at the Roanoake Tasting Room, I took Leandro to our friends Vinny and Carolyn’s to hang out while I met Ashley back at the joyous shower at Paumanok Vineyards.
The bacon theme seems to have started at dinner for them, as they ordered him bacon mac and cheese at the Blue Canoe.
And then the next morning it was bacon again, but this time Vinny upped the flavor profile, introducing us to his decadent Brown Sugar Bacon, which he says is a simplified adaptation of something he had elsewhere.
It is barely a recipe, more of a seasoning, but the results are salty-sweet, crispy and juicy and I will be doing it here at home this weekend.
I am hooked. Mind you, with hospitality like that, it’s a wonder Vinny and Carolyn ever get rid of us!
Vinny’s Brown Sugar Bacon
Rashers of thick-cut bacon, preferably smoked
light brown sugar (not dark brown, as it won’t crisp)
Preheat the oven to 425°F. Cover a rimmed baking sheet with parchment paper. Lay the desired number of strips of bacon flat on the paper. Sprinkle generously with sugar. Place in the oven and cook for about 10 minutes or until you start to smell that bacony smell. Turn and cook another ten minutes or until you reach the desired crispness. Serve with whatever breakfast food you like!