Bacon Jam!

Yes, that's what I said. BACON JAM!!

I know that I said that I was going all healthy like, but I just couldn't resist this. Especially
since I was getting together with a Bacon-Loving friend last week end. So, I had to make it and take some to her and the husband. They were my excuse to see what it was like. At least that's the story I'm going with.

BACON:  a heavenly bite of salty, smokey, meaty chewiness

JAM:  a sublime spoonful of bright, sweet, fruity, melt-in-your-mouth freshness

These words don't normally go together. Still, they are opposites, and opposites can be good together. Right?! It's just a matter of finding the right
balance.
How would bacon as jam be? Would the Maple Syrup and Brown Sugar add too much sweetness? I wouldn't like that; it would be sugary sweet not fruity sweet. Although a little maple syrup on my bacon is pretty good. The above Bacon-Loving friend made candied bacon once, and that was yummy.
Or would it be too savory some how? More like a beef jerky kind of condiment
Would it be smooth and spreadable like jam or chunky like a bruschette?
Here's hoping that it will be all of the above: A smokey sweet topping that would be just as tasty on a scone as a burger.  Let's find out together!


WHAT YOU WILL NEED:

2 pounds Bacon, cut into 1-inch pieces
1/2 cup bacon drippings
2 large Yellow Onions, cut into very thin slivers
1/2 cup Brown Sugar 
1/4 cup garlic, minced
1 teaspoon ground Cayenne Pepper

1/2 teaspoon ground Cinnamon 
1/2 teaspoon ground Nutmeg
1 cup Bourbon Whiskey
1 cup brewed Coffee
1/2 cup Sherry Vinegar 
1/2 cup Maple Syrup
3/4 cup Ketchup

HOW TO: 

1.  Cook Bacon in a large saucepan over medium-high heat until bacon starts to brown,

about 10 minutes. The Bacon will only be partially cooked at this point.

2.  Drain grease. The original recipe allows you keep a 1/2 cup of drippings. I drained as much as I could without being obsessive about it.

3.  Add Onions to Bacon, cook until soft, about 10 minutes.

4.  Add Brown Sugar, cook to melt and until Onions are sticky, about 5 minute.

5.  Add in Garlic, cayenne pepper, cinnamon, and nutmeg. Cook ans stir until garlic is soft, about 5 minutes.

6.  Add Bourbon Whiskey, Coffee, Sherry Vinegar, and Maple Syrup. Bring to a boil, reduce heat to low and cook until Bacon Jam is thickened but not completely dry, stirring occasionally to prevent burning, about 35 minutes.

7.  Add Ketchup and cook 5 more minutes.

8.  Remove from heat, let Bacon Jam cool, and pulse in a food processor to a slightly chunky, spreadable consistency. I have an immersion blender that worked well for this.

9.  Bacon Jam will store in the refrigerator, covered, up to 2 weeks.

From allrecipes.com   


NOTES:

Everyone enjoyed!

It was really yummy. Delicious on both scones and burgers. There was a barbeque like flavor. It was multi-layered, sweet and savory, smooth and spreadable with a bit.

**** I, of course, did make some modifications and will continue until I get it just right.

1.  I used regular premium Bacon, but I think next time I will try something different. Pancetta perhaps or a peppered bacon. Definitely want to pump up the baconiness.

2.  Change up the Yellow Onion for a spicier Red Onion

3.   There was Jack Daniels in the house, so I used it, maybe step this up for a bolder richer brand.

4.  My friend can't tolerate much caffeine, so I omitted it.  Will have to try making it with the coffee. 

5.  I substituted Apple Cider Vinegar, as that was what was in the house. I think this was a good choice. I'll keep the Apple Cider Vinegar

6.  I used real Maple Syrup, of course. I have a dark rich small batch artisan made Syrup and will continue to use this or something like it.

7.  I may also play around with tomato options.  Not sure exactly.

 

Avocado, Cucumber, Chickpea Salad

This is a light refreshing salad, perfect for a cookout on a hot day. A good companion to the heavy main course. Something light next to a big fat burger or BBQ chicken. Perhaps an alternative to potato salad. A vegetarian option that has protein.

I think this will be perfect for our Memorial Day Cookout. I'll be adding the left overs to some greens for my lunches.

What you will need:

Olive Oil
16 oz can Chickpeas drained and rinsed
1 teaspoon Garlic, minced
1/2 Yellow Onion, chopped
1 Cucumber, sliced
3-4 Smallish Tomatoes, diced
6 stalks Celery, sliced
2 Ripe Avocados, diced
2 tablespoons Fresh Dill
2 teaspoons Red Wine Vinegar
1 Lemon, juice

1 Lime, juice
Salt and Pepper

How to:

1.  Heat some Olive Oil in a saute pan over medium heat. Add the Chickpeas, cook them for about 7 minutes, stirring. This will make them a little crunchy on the outside and creamy n the inside. At the end, add the minced Garlic. Set aside.

2.  If you don't like fresh Onion, saute them in some Olive Oil until translucent.  This will take some of the sting out. Or you could just omit it from the Salad. Set aside with the Chickpeas.

3.  Toss the remaining ingredients together in a large bowl.

4.  Add the Lemon juice, Lime juice, Red Wine Vinegar, Salt and Pepper to taste.

5.  Chill and Serve.  Enjoy!


Everyone enjoyed it, took some home and I still have some left for my lunches!   I did make a double though.

Note:  The avocados were not ripe, so I couldn't use them.  The salad was still great, but we all agreed that the avocado would have been a nice addition.

Vegetable Tian

Vegetable Tian

• 2 tbsp olive oil (divided)
• 1 large sweet yellow onion cut in half and sliced
• 2 cloves of garlic, minced
• 1-2 russet potatoes, unpeeled
• 1 zucchini
• 1 yellow squash
• 3 large Roma tomatoes
• Sea salt, freshly cracked black pepper, to taste
• Dried thyme, to taste
• 1/2 cup of grated Parmesan cheese

ForTheLoveOfCooking.net




Preheat the oven to 375 degrees. Coat a baking dish with olive oil cooking spray. Heat 1 tbsp of olive oil in a large skillet over medium heat. Once hot, add the onions and saute until translucent, about 8 minutes. Add the garlic and cook for another 60 seconds. Spread the onion mixture on the bottom of the greased baking dish.

Slice the potatoes, zucchini, squash and tomatoes in1/4 inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly into a spiral, making only one layer. Season with sea salt, black pepper and dried thyme, to taste. Drizzle the last tablespoon of olive oil over the top.

Cover the dish with tin foil and bake for 35 minutes, or until the potatoes are tender. Uncover and sprinkle the Parmesan cheese on top and bake for another 25-30 minutes or until browned. Enjoy.

This was so easy to make.  I made this for both the Hanukkah Dinner 2012 and The New Years Day Dinner 2013.   In both cases I did not use potatoes because the meals all ready had a potato dish of some kind.  I think you could do any root or squash vegetable combo and it would be good.  After all it's covered in Parmesan cheese!!  So get creative, choose your favorite veggies and ENJOY!!!!