Saturday, May 16, 2015


serves 6-8 

1 pound thick cut bacon 
3/4 cup red pepper jelly, divided 
8 ounces can crushed pineapple, drained 
3 tablespoons whole grain mustard 
2 tablespoons fresh chopped cilantro 
1 cup all-purpose flour 
1 teaspoon sea salt, plus more for garnish 
1 tablespoon ground ginger 
1/2 teaspoon white pepper 
1/2 teaspoon garlic powder 
3/4 cup lime flavored seltzer 
2 cups unsweetened shredded coconut 
1 cup plain fine dry breadcrumbs 
2 cups coconut or vegetable oil, for frying 
2 fresh lime, cut into wedges

Heat oven 400F. Line a large rimmed baking sheet with parchment paper.

Arrange bacon slices on the paper in a single layer. Stir 4 tablespoons of pepper jelly; brush over 1 side of bacon. Bake 18 to 20 minutes or until brown and just cooked through. Transfer bacon to paper towels, glazed side up, to cool.

Meanwhile, in small bowl, stir cup pepper jelly, mustard, pineapple and cilantro until blended. Cover Maui Mustard and set aside.

When bacon is cool prepare tempura batter by whisking flour, sea salt, ginger, pepper, garlic powder and seltzer in a bowl until smooth. Combine coconut and breadcrumbs in a large shallow dish. Dip bacon pieces in tempura batter letting excess drip back into the bowl and then dredge in coconut-breadcrumbs to coat.

Pour oil to a depth of 2 inches in a deep skillet and heat to 350F. Fry bacon in batches 30 seconds per side or until crisp and golden brown. Drain on paper towels. Season with an additional sprinkle of sea salt while still hot. Serve with Maui Mustard and lime wedges.

bacon recipe source: lisak (member), cookmore

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