bacon. good.

November 19th, 2012

Hi all! I just got back from four amazing days at Camp Mighty, in glorious Palm Springs.

camp mighty

It was an experience unlike any I’ve ever had and I can’t wait to share it all with you over the coming weeks.

But first – bacon.

I consider myself an accomplished cook, with pretty sophisticated taste. And I take pride in serving thoughtful and delicious food to my family and friends.

But when it comes to bacon I go weak in the knees. And I’ve found, over my years of entertaining, that while people appreciate the effort that goes into the more fussy, complicated dishes, what they love is food that just tastes good.

And bacon? It just tastes good.

Which is why these breadsticks have been a party staple in my home for over 20 years. They’re a little different and absolutely addictive. They are always the first to disappear from the table (with many guilty, sidelong looks), and the ones that are asked about the next day. Without fail. Best of all, you can assemble the breadsticks a few hours ahead of time, making them a perfect party dish.

Try to use the best quality bacon you can find, as it’s the star ingredient, and then step back and watch your guests bypass the fancy cheeses and dainty crostini – while making a beeline for the bacon.

Gets ‘em every time.

How about you? What are some guilty pleasures that you like to serve up (and eat)? Please share!

chili bacon breadsticks

chili bacon breadsticks

Chili Bacon Breadsticks
adapted from Gourmet

1 lb. best quality bacon
Plain grissini (long, thin breadsticks)
1/3 c. firmly packed light brown sugar
3 T. chili powder

Let bacon stand at room temperature for 10 minutes. Arrange bread sticks on a foil-lined baking sheet.

Stir sugar and chili powder together on a plate, breaking up any lumps with a fork.

Working with one piece at a time, gently press each slice of bacon into the sugar mixture, coating both sides. Wrap the bacon in a spiral around the grissini; return to baking sheet. Repeat with remaining bacon and grissini (this can be done up to 4 hours in advance; loosely cover the breadsticks and refrigerate).

Place 4 breadsticks at a time on a paper plate lined with a double layer of paper towels. Cover with another double layer of paper towels and cook in the microwave for 3-4 minutes.

Do not remove from plate until completely cooled. Repeat with remaining breadsticks.

Serve immediately.

(print this recipe)


This delicious recipe brought to you by Donuts, Dresses and Dirt
http://sherisilver.com/2012/11/19/bacon-good/

20 Responses to “bacon. good.”

  • Boy does that sound good….and easy. I know 2 people in my family who will love them.

  • Pinning this one! We are big bacon fans here.

  • Oh my gosh. Bacon and bread.

    I just fell in love.

  • YUUUMMMMM!!! Ina Garten’s new cookbook has an appy for bacon baked with ground pecans, brown sugar and maple sugar. I am trying it out for Thanksgiving. As my nearest and dearest know, my slogan is “Everything is better with Bacon and Butter!”.

    • sherisilver says:

      Wow Amy – would you send me that recipe please?? Or maybe I’ll come over and, you know, “sample”?? xo

      • Amy Zerman says:

        I made some tonight as a test, so come on over. Majorly good.

        Ina Garten’s Carmelized Bacon
        1/2 cup light brown sugar, lightly packed
        1/2 cup chopped pecans
        2 t kosher salt
        1 t freshly ground pepper
        1/8 t ground cayenne
        2 T maple sugar
        1/2 pound thick sliced bacon

        Preheat oven to 375 degress. Line a sheet pan with foil and place a wire baking rack on top.

        Combine the sugar and pecans in a food processor and process until the pecans are finly ground. Add the salt, and peppers and pulse to combine. Add the maple syrup and pulse to moisten the crumbs.

        Cut each slice of bacon in half and line up the pieces on the rack without touching. With a small spooon evenly spread the pecan mixture over the top of each piece of bacon, using all the mixture. Bake for 25 to 30 minutes until the topping is very browned by not burnt. If it’s undercooked the bacon won’t crisp as it cools.

        While it’s hot, transfer the bacon to a plate lined with paper towels and cool. Serve at room temp.

  • Honestly, Sheri. You need a cookbook for some of these things. You have these amazingly simple recipes that are the equivalent of brilliant, indie short films: a snapshot of creativity and flavor. Sheri’s Shorts: a collection of indie recipes as equally satisfying as they are simple.

  • Oh so glad you shared this… I’m going to make this Thursday for Thanksgiving it will be great for nibbling while the bird is ready.
    My husband and LOVE bacon we like pork period yum!
    BTW I agree with the comment above you need a book.
    Marti

  • A-hem…cough…cough…what Sarah said. :)

  • Sheri, you are brilliant – I MUST try Bacon Breadsticks! Our household will be even more addicted to bacon, than it already is! But that’s OK. You definitely should publish a cookbook! Can’t wait to hear your stories about Camp Mighty – it looked and sounded amazing :)

  • These look so good. But you had me at bacon. Did you spot the Chocolate Maple Bacon Cupcakes in the restaurant at Camp? Yeah. I so had one. *drool*

Leave a Reply