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.

Matcha Ice Cream

The end of summer is near and I couldn't let the season end without sharing a recipe for Matcha Ice Cream.  Matcha is a finely milled Japanese green tea powder which is incredibly popular because it's high in antioxidants and has a sweet, intoxicating flavor and aroma.  Oh yeah, and it's a superfood so there you go.

Dissolve the matcha powder in a little half and half until smooth.

If you have trouble getting all the lumps out...

Add a spoonful of sugar to help break up the lumps.

Add the dissolved matcha mixture, remaining half and half, and heavy cream to a good quality heavy-bottom saucepan over medium-high haet.  Cook, stirring frequently, until the mixture starts to give off wisps of steam.

In a medium mixing bowl, combine the sugar and egg yolks well.

Vigorously whisk 1/2 cup of the hot matcha mixture into the egg yolk mixture.  Repeat with an additional 1/2 cup of hot matcha mixture.

Return matcha and egg mixture to the saucepan and cook, stirring constantly, until it boils, begins to thicken, and coats the back of a spoon. 

Remove from the heat and stir in pure vanilla extract, then strain the mixture through a sieve.  For the best results, chill the mixture overnight before churning in an ice cream machine (follow manufacturer's instructions).

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These items were used to make this recipe:

(affiliate links)

• my favorite ice cream maker (compressor model) https://amzn.to/449ajqc

• less expensive ice cream maker https://amzn.to/3NMu8OE

• gourmet matcha powder https://amzn.to/3qRQVPS

• pure vanilla extract https://amzn.to/3ovS9fE

• my favorite flat whisk https://amzn.to/42SpsuV

• heavy bottom saucepan https://amzn.to/3PoWXlm

• my favorite ice cream scoop https://amzn.to/3r55LT7

• ice cream storage containers https://amzn.to/3NMmdRg

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Matcha Ice Cream

makes about 1 quart

Printable Recipe

Ingredients

• 1 tablespoon high quality matcha green tea powder (or more to taste)

• 2 cups half and half

• 1 cup heavy cream

• 3/4 cup white sugar

• pinch fine salt

• 4 egg yolks

• 1/2 teaspoon pure vanilla extract

Directions

1. In a small bowl, combine the matcha powder with 1/2 cup of half and half until smooth and no lumps remain (add a spoonful of the sugar to help break up the clumps if necessary).

2. In a medium mixing bowl, combine the sugar, salt, and egg yolks; set aside.

3. In a heavy-bottom saucepan over medium-high heat, combine the matcha mixture, remaining half and half, and heavy cream; cook, stirring frequently, until the mixture is heated to the point where it begins to steam.

4. Quickly whisk 1/2 cup of the hot ice cream base into the egg yolk mixture until completely combined; repeat with another 1/2 cup of the hot ice cream base.

5. Pour the now warmed matcha mixture into the saucepan that contains the hot ice cream base.

6. Resume cooking, stirring constantly, until mixture begins to boil.

7. Remove from heat and stir in pure vanilla extract.

8. Strain mixture through a sieve and chill thoroughly before churning.

9. When mixture is completely chilled, churn in ice cream maker following manufacturer's instructions.

10. Transfer ice cream to an airtight container and store in freezer.