Cafe Society

What's Cooking? It's bacon, says Pete Marczyk

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.

Bacon Candy

"This uses all the major food groups," says Pete. "Sugar, salt, smoke, pork." And might we recommend serving it with a whisky sour?

Ingredients 1 pound bacon ½ cup brown sugar Red pepper flakes Black pepper

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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Patricia Calhoun co-founded Westword in 1977; she’s been the editor ever since. She’s a regular on the weekly CPT12 roundtable Colorado Inside Out, played a real journalist in John Sayles’s Silver City, once interviewed President Bill Clinton while wearing flip-flops, and has been honored with numerous national awards for her columns and feature-writing.
Contact: Patricia Calhoun