Glazed Sriracha Bacon

If you've been following my blog for even a short amount of time, you probably know how much I love Sriracha.  I liberally douse it on things like eggs and asian foods.  Yesterday I thought, "sriracha glaze on bacon"?  So I headed to the kitchen and mixed up a quick brown sugar and sriracha concoction to brush on thick slices of hickory smoked bacon. Wow, the sweet heat of the glaze on that tasty bacon was so incredibly good - I just had to make it again today.   

To make the glaze, combine equal parts sriracha and light brown sugar.

Brush the glaze on the top of thick-cut bacon that has been placed on a rack suspended over a half sheet pan.

Pop the sheet pan in the bottom third of the oven and bake for 15-20 minutes.

Watch the bacon so it doesn't burn.

Transfer the bacon to a hot cast iron skillet and cook until the bottom side of the bacon crisps up a bit.

Items used to make this recipe:

(affiliate links)

• Sriracha https://amzn.to/3PzS8G5

• half sheet pan https://amzn.to/3Lhy06R

• rack for half sheet pan https://amzn.to/34G5nPV

• cast iron skillet https://amzn.to/3r33RTd

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Glazed Sriracha Bacon

makes 6 slices

Printable Recipe

Ingredients

• 6 slices thick-cut bacon

• 1 tablespoon Sriracha

• 1 tablespoon light brown sugar

Directions

1. Preheat oven to 400F and place rack in lower third of oven.

2. Place bacon slices in a single layer on rack suspended over half sheet pan.

3. In a small bowl, combine light brown sugar and sriracha; brush on top side of bacon.

4. Bake for 15-20 minutes.

5. Transfer bacon to cast iron skillet over high heat until bottom of bacon is crisp.

Fresh Peach Sauce

Peach season has finally arrived in Virginia and we've been enjoying them in so many ways. Today I made a quick peach sauce to serve with my Vanilla Dutch Baby (click here for recipe with step-by-step photos).  Mmmm, it was so good.  The sauce cooks in less than 2 minutes - everybody has 2 minutes, right?  Great on ice cream or pancakes too.

Start by slicing or dicing one ripe peach with a really sharp paring knife.  The peaches I had in my kitchen today were white peaches so I left skin on for color, but you can certainly peel your peach if you want to.  Place the peach in a good quality, heavy-bottom pan.

Add sugar, cornstarch, water, cinnamon, and salt (amounts listed in the recipe below).

Stirring constantly, heat the mixture until it boils; boil for one full minute.  Remove from heat and stir in 1/8 teaspoon pure almond extract (use the good stuff).  You can leave the almond extract out if you don't care for it, but I love it and think the two flavors go very well together.

That's it - it's ready to eat.  Wish you could taste it, but you're not here so I guess you'll have to make some for yourself.  Enjoy!

Items used to make this recipe:

(affiliate links)

• heavy-bottom sauce pan https://amzn.to/42Yay6l

• paring knife https://amzn.to/3NLDrOA

• pure almond extract https://amzn.to/3qWknUV

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Fresh Peach Sauce

makes 2-4 servings

Printable Recipe

Ingredients

• 1 medium ripe peach (5-6ounce weight)

• 6 tablespoons water

• 1 -2 tablespoons granulated sugar (depends on how sweet the peaches are)

• 1 tablespoon cornstarch

• 1/4 teaspoon fine salt

• 1/8 teaspoon ground cinnamon

• 1/8 teaspoon pure almond extract

Directions

1. Cut peach into slices or dice it into small pieces (I cut mine into 16 wedges); place in heavy-bottom saucepan.

2. Add water, sugar, cornstarch, salt, and cinnamon.

3. Stirring constantly, bring mixture to a boil and continue to boil for 1 full minute before removing from heat.

4. Stir in pure almond extract. Serve.