We had one of our best meals of the year a great new spot on Great Diamond Island off the coast of Maine. The Crown Jewel is truly that and if you are ever in the area be sure to boat out there and enjoy some spectacular food. Their sweet and spicy bacon was an inspiration to the old traditional bacon we have served for years at party after party.
- 1/2 cup Sambai Sauce or Chili Garlic Sauce from Huy Fong Foods of Vietnam (in most supermarkets near the Sriracha and other hot sauces, look for the green lid)
- 1 cup light brown sugar
- 1 pound thickly cut bacon from your butcher
- Long bamboo skewers
- Fresh rosemary
- Whisk the Sambai Sauce with the sugar over a medium flame for 20 minutes, reducing by 1/3 to 1/2
- Skewer the bacon, lay on a baking sheet lined with parchment paper then brush the sauce on the top side and bake at 400 degrees for toughly 20 minutes, then serve over a bed of rosemary
TIP: Use shorter skewers and cut the bacon strips in half. We have recently discovered this makes the bacon far easier to eat.
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