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What meal isn’t improved by adding crispy, smoky bacon? Whether you like it with eggs, added to a burger or even sprinkled on a doughnut, there’s a bacon dish for every carnivore.
This week, enjoy a collection of sweet, spicy and savory recipes featuring bacon from chef Fortuna Cooley, an instructor at Kapiolani Community College.
BACON BROWNIES
By Fortuna Cooley, Kapiolani Community College
- 8 slices bacon
- 2 tablespoons maple syrup
- 1-1/2 cups chocolate chips, divided
- 1/2 cup butter
- 1 cup sugar
- 3 large eggs, room temperature
- 2 teaspoons vanilla
- 1/2 cup cocoa powder
- 1 cup flour
Heat oven to 400 degrees.
Brush both sides of bacon with maple syrup. Place on sheet pan. Bake 20 minutes, until crisp. Remove and let cool.
Melt 1/2 cup chocolate chips in double boiler.
Line a baking pan with parchment. Break 3-4 pieces cooled bacon into medium-sized pieces. Coat in chocolate and spread on parchment to cool and harden. Set aside.
Lower oven temperature to 350 degrees. Line an 8-inch square baking pan with parchment.
In a large saucepan, combine butter, sugar and 3/4 cup chocolate chips. Heat on low until melted. Set aside to cool.
When mixture is cool enough to touch, beat in eggs, one at a time, then vanilla.
Sift cocoa powder into flour, then add to chocolate mixture a half a cup at a time, mixing to remove any lumps. Fold chocolate-coated bacon into batter. Pour batter into prepared baking pan.
Crumble remaining bacon and place it and remaining chocolate chips atop brownie batter. Bake 30-35 minutes. Cool to room temperature before slicing. Serves 9.
Approximate nutritional information, per brownie: 510 calories, 27 g total fat, 16 g saturated fat, 100 mg cholesterol, 300 mg sodium, 65 g carbohydrate, 1 g fiber, 47 g sugar, 11 g protein.
SPICY BACON CHICKEN SLIDERS WITH GINGER-JALAPENO RELISH
By Fortuna Cooley, Kapiolani Community College
- 8 boneless, skinless chicken thighs
- 1 -1/2 tablespoons olive oil
- Salt and pepper, to taste
- 1 -1/2 tablespoons paprika
- 8 ounces cheddar cheese, grated or sliced
- 8 taro rolls, sliced in half
- 8 slices bacon, cooked
>> Ginger-Jalapeno Relish:
- 1/2 cup mayonnaise
- 1/4 cup finely minced red onion
- 1 tablespoon finely minced fresh ginger
- 2 tablespoons diced, candied ginger
- 1/2 to 1 jalapeno, seeded, finely minced
Slice chicken thighs; set aside.
In a large saute pan on medium heat, add oil. Swirl to evenly coat pan. Place chicken in pan, spreading slices evenly so they don’t overlap.
Allow chicken to cook, without moving pieces, 5-6 minutes.
Season with salt, pepper and paprika. Turn chicken and cook 3 more minutes, until cooked through.
Remove pan from heat. Sprinkle chicken with cheese, letting it melt slightly; set aside.
Combine relish ingredients in medium bowl.
To assemble: Split taro rolls; fill with chicken, bacon and a dollop of relish. Serves 8.
Approximate nutritional information, per serving (not including salt to taste and taro roll): 550 calories, 40 g total fat, 13 g saturated fat, 190 mg cholesterol, 600 mg sodium, 5 g carbohydrate, 1 g fiber, 3 g sugar, 40 g protein.
BROWN SUGAR BACON-WRAPPED CHICKEN WING DRUMMETTES
By Fortuna Cooley, Kapiolani Community College
- 2 tablespoons EACH chili powder, garlic powder and onion powder
- 1 teaspoon salt
- 1 tablespoon pepper
- 1 teaspoon cayenne pepper, or to taste (optional)
- 1 cup brown sugar
- 16 chicken wing drumettes
- 8 slices bacon, cut in half
Heat oven to 375 degrees. Line a baking pan with parchment.
In a medium bowl, whisk together chili, garlic and onion powders, salt, pepper and cayenne pepper.
Place brown sugar in separate bowl.
Pat drumettes dry with paper towel. Sprinkle with chili powder mixture; set on a dry paper towel.
Roll a half piece of bacon around each drumette. Secure with a toothpick, if needed. Roll each bacon-wrapped drumette in brown sugar. Shake off excess.
Place drumettes on prepared baking sheet. Bake 20 minutes, or until cooked through. Serves 4.
Approximate nutritional information, per serving: 750 calories, 38 g total fat, 12 g saturated fat, 170 mg cholesterol, greater than 1,700 mg sodium, 64 g carbohydrate, 3 g fiber, 55 g sugar, 40 g protein.
More Hawaiian Electric Co. recipes are available at hawaiianelectric.com.
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