I love bacon. My latest issue (March 2011) of Southern Living listed 3 foolproof ways to prepare bacon.
The classic, my favorite, is to cook bacon in a large cast iron skillet over medium-low heat, turning occasionally, until crisp. Remove bacon and drain on paper towels.
The cleanest one they recommend is in the oven. Preheat oven to 400. Arrange bacon in a single layer, with sides touching, in an aluminum foil broiler pan. Bake about l5 minutes or until crisp. Remove bacon and drain on paper towels.
The fastest method is in the microwave. Wrap 6 slices of bacon loosely in a few paper towels.
Microwave on high for about 4 minutes. Let stand 1-2 minutes until crisp.
The reason I prefer the classic is to smell the bacon and hear the sexy, sizzle sound. I also like to baste my fried eggs, as well as a hunk of bread in the bacon drippings. Sometimes I add slices of red or green tomatoes or mild chilies in the same large skillet with the bacon. A hunk of goat cheese, lightly sauteed, adds more taste sensations. This is not an everyday breakfast, nor is it for everyone. Yet, I find this one pan brunch simply delicious for a decadent treat. Serve with bloody Mary’s and plenty of hot strong coffee.
