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Welcome

Welcome to the new Lobel’s Culinary Club.

In the years since we launched our Web site and online butcher shop, the Lobel’s Culinary Club has become the cornerstone of our communications with our customers old and new. Our e-mails span the latest news about products and promotions to help you plan peak dining experiences for family meals, special events, and casual entertaining.

A fundamental part of the Culinary Club content comes from our unique perspective as butchers on meat handling and preparation. And while there are many recipes to share, we want to help you go beyond specific recipes to a wider world of in-depth explorations of cooking techniques. When you understand the fundamentals, you are free to invent your own culinary masterpieces.

We believe the more you know about preparing the finest meat money can buy, the more you will enjoy serving it to your family and friends.

With the launch of our expanded Culinary Club, we’ve created a living archive of knowledge that is gleaned from past e-mails and will grow with future e-mails.

Within the Culinary Club, we hope you’ll find numerous and useful resources to enhance your confidence in preparing the finest and freshest meats available, and ensure your absolute delight with the results.

For your dining pleasure,

lobels Signature

Stanley, David, Mark, and Evan Lobel

Lobel Family at the Carving Station

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Articles by Subject:

  • 175th anniversary
  • about lobel's
  • ask the butcher
  • autumn
  • bacon
  • barbecue
  • beef
  • braising
  • christmas
  • cinco de mayo
  • cooking tools
  • culinary classics
  • culinary diy
  • cut of the month
  • easter
  • entertaining
  • food history
  • food pairings
  • grilling
  • guide to meat
  • ham
  • hanukkah
  • holidays
  • lamb
  • lobel's prime meats in manhattan
  • new products
  • new year
  • passover
  • pork
  • poultry
  • recipes & techniques
  • recipes & techniques
  • roasting
  • sausage
  • seafood
  • seasons
  • smoking
  • social media
  • spring
  • stewing
  • summer
  • super sunday
  • thanksgiving
  • t-roy cooks
  • turkey
  • valentine's day
  • veal
  • videos
  • winter
  • yankee stadium

Culinary DIY: Candied Bacon – Making a Good Thing Even Better

On March 7,2016 In bacon , culinary diy , recipes & techniques

Bacon, bacon, and more bacon. Bacon at every turn.

Has any other sort of meat ever caused such frenzied euphoria?

No, it’s not a cult—too many believers, and more and more converts every day.

The fascination with bacon has exploded exponentially.  It is a mass movement, or—some might say—mass hysteria over salty, smoky strips of lean and fat joined in a marriage made in epicurean heaven.

Culinary DIY: Candied Bacon

 

From the ridiculous to the sublime, and everything in between, variations on the bacon theme abound. There’s always something else into which a bacon essence can be infused. Whether it turns out to be a good idea or not is another matter.

Question: How can you make bacon itself better than it already is, rather than trying to make other things taste like bacon?

Answer: Make it sweet or savory or both.

If you have never had the pleasure of candied bacon, try the following recipe for Spicy Maple-Candied Bacon—you will enter a new reality. And, if candied bacon is already your thing, this recipe will really tickle your taste buds in a new way.

Bacon and maple have a real affinity for each other—it’s that salty-sweet thing—and then the Lobel’s All-Purpose Savory Seasoning kicks in with savory notes and a bit of heat.

So what can you do with candied bacon?

Turns out, plenty.

  • Nibble on a strip all by itself.
  • Stick a strip in a Bloody Mary with a cucumber spear.
  • Break into bite-sized pieces and offer as an appetizer instead of chips with drinks or on a buffet table. (Better make a double batch—turn around and they will be gone.)
  • Serve pieces with an assortment of water-rich crudité (such as cherry tomatoes, cucumber rounds, zucchini slices), fruits (like grapes, apple slices, melon), or dips (try hummus and plain yogurt, baba ghanouj, sour cream with Sriracha, or vanilla whole-milk yogurt).
  • Top vanilla or caramel ice cream with candied bacon crumbles.
  • Pulverize in a blender and sprinkle the powder on hot, buttered popcorn.
  • Take the same powder and mix it with seasoned flour to coat fish filets, shrimp, scallops, pork, or veal medallions, or chicken cuts for sautéing, roasting, or frying.

Spicy Maple-Candied Bacon

Bacon

Ingredients

  • 1 lb. Double Hickory Smoked Slab Bacon, sliced thick, or Fruitwood Smoked Uncured Bacon, Peppered Bacon, Cottage Bacon*, or Canadian Bacon*
  • 3 Tbsp. pure maple syrup
  • 2 Tbsp. raw sugar or light brown sugar
  • 2 tsp. Dijon mustard
  • 1/2 tsp. Maldon Sea Salt
  • 2 tsp. Lobel’s All-Purpose Savory Seasoning
Ingredients

Lobel’s All-Purpose Savory Seasoning was previously called Lobel’s Dry Rub

 

Instructions

 

 Preheat to 400

Preheat your oven to 400°F with an oven rack set to the second or third rack position.

 

Baking Sheet

Line a rimmed cookie sheet with aluminum foil and place a cookie rack on top of the foil.

 

Bacon on Sheet

Lay strips on the rack in a single layer, making sure the edges don’t overlap.

Put the bacon in the oven for about 5 minutes.

 

Bowl of Ingredients

In a bowl, combine your ingredients for the coating mixture: maple syrup, raw sugar, Dijon mustard, sea salt, and seasoning.

 

Blended Ingredients

Thoroughly blend the ingredients.

 

Brushed Bacon

After 5 minutes, remove the bacon, brush slices with the coating mixture, and then return to the oven for 10-15 minutes more. (If the bacon seems to be browning too quickly, lower the oven temperature to 375°F.)

Then turn the bacon slices over, brush again with the coating mixture, and bake for 10-15 minutes more—until  desired crispiness is reached. (NOTE: If desired, put bacon in the broiler set on HIGH with the oven door ajar for 3-4 minutes to caramelize the coating more. Keep a close eye on it to prevent burning.)

 

Let Cool

Remove from the oven and let cool 5-10 minutes on the rack.

 

Plated

Then remove to a glass or porcelain plate/platter or a metal surface such as a cookie tray. Don’t place on paper towels or parchment paper because the bacon will get stickier as it cools.

* If using round Cottage Bacon or Canadian Bacon, score the edges 4–5 times to minimize curling, and reduce cooking time by 5 minutes per side.

 

Have you ever had candied bacon? If so, what’s your favorite flavor? How do you use candied bacon in cooking?

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