Bacon with fresh rosemary sprigs and crushed Tellicherry black peppercorns. ‘Nuff said.
This is a variation on a Tyler Florence recipe. Get really good bacon. I’m partial to the thick-cut brand from Whole Foods. Better yet, find a local pork purveyor (Mmmmm. Truck Patch) and cut your own.
Bacon with Rosemary
1 pound of thick-cut bacon
4 sprigs of fresh Rosemary, leaves, stripped
Freshly-ground Tellicherry black peppercorns.
Lay out bacon on a baking sheet with a lip (may need two pans). Generously sprinkle with rosemary and black pepper. Place in a 400 degree oven until bacon is crisped, about ten minutes. Remove bacon and drain on paper towels.