Date: Wed, 8 May 1996 10:31:47 -0500 From: "Goslowsky, George" As I was cooking breakfast for my daughters this morning, I got a wild hair up my, umm, in something, I mean somewhere. Rectum you say? Damn near killed him! Anyway, I was frying up some bacon to go with the biscuits and was struck by an interesting recipe (not to worry, it didnt hurt much). Now bear in mind that this is an experiment and while the taste needs a little work, it was still very good, to me, and it is something that I will continue to work on. So, having said that, here we go... I am going for a good maple bacon taste here with the excellent fruit-tones of habaneros for better than good measure. Now this is the way that I did it this morning, but I believe that this is where the most changes are needed. Added maple syrup, hab, cinnamon, garlic, sugar and butter to pan and allowed to get hot over medium heat. As soon as the habs were beginning to sizzle a little, I laid the bacon down over the entire mixture and cooked like you normally cook bacon. Results - Just as the bacon was getting crisp, the mixture was forming a very gummy something on the bottom of the pan. It was not burnt, but looked that way. I believe that this may have leached some of the maple flavor out as this was my chief complaint about the resulting bacon. The hab flavor came through OK, but I think that I will increment the number/amount of habs next time. I will probably use 2 or 3 minimum. Anyway. I think that next time I will make the mixture on the side and add it to the bacon after it is half cooked and the grease has been drained. It may have been the grease that diluted the maple. Dunno, but I am going to keep trying, because despite the decreased maple flavor, these puppies were good! I might even add some crushed pecans next time as well. Then I would have a smoky, crunchy, sweet BURN! Excellent way to start the day!! CHILE-HEADS DIGEST V2 #315 From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.