What's Cooking? It's bacon, says Pete Marczyk
Photos by Lori Midson
Pete Marczyk and Barbara Macfarlane do not leave their work behind when they leave Marczyk Fine Foods and head for their great old Denver house with the big, new kitchen. They usually bring a selection of some of their market's choicest ingredients home with them, and cook up a feast fit for kings ... or at least, patrons of Marczyk.
Every week, Pete and Barbara serve up recipes on the Cafe Society blog. This week, they're all about bacon.
"Happy pigs make good bacon," says Pete Marczyk.
That's why Marcyzk Fine Foods sells pork from Niman Ranch - and why those happy pigs make for very happy eaters. Particularly when that pork is used to make Bacon Candy, one of this week's featured recipes.
"This uses all the major food groups," says Pete. "Sugar, salt, smoke, pork." And might we recommend serving it with a whisky sour?
1 pound bacon
½ cup brown sugar
Red pepper flakes
Spread bacon on a baking sheet, let come to room temperature. Spread brown sugar on each piece -- and don't be stingy. Sprinkle with black pepper and red pepper flakes. Bake in oven at 375 until crisp.
Come back here later for Pete's Corn Chowder and Carbonara recipes; in the meantime, you'll find plenty of food for thought on the Marcyzk Fine Foods market website.
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