Whiskey Bacon Jam

This recipe looks absolutely un-believable.   I’m going to make this as a gift for a few of my co-workers (that I actually like), and I’m going to split it into ‘little to no spice’ and ‘super-spicy’ for giving to different people.  I’ll update this once I have reviews for how the spiciness affects the overall flavor.

  • 500 g streaky bacon, chopped into small dice (just over 1 lb, or 17.6 oz)
  • 4 cloves garlic, finely chopped
  • 1 red onion, finely diced
  • 50 g brown sugar (1.76 oz)
  • 50 ml maple syrup (1.69 oz)
  • 50 ml cider vinegar (1.69 oz)
  • 150 ml freshly-brewed coffee, not instant (5.07 oz)
  • 100 ml whiskey of choice (3.38 oz)
  • 1 Tbs red wine vinegar
  • 2 fresh red chilies, finely chopped – adjust to taste

Sauté the bacon over medium heat until beginning to crisp.

Remove bacon from pan and pour off most of the fat; leave enough to fry the onion.

Sauté the onion in the bacon fat about 5 minutes (until soft but not colored).  Add garlic and sauté for another minute.

Transfer bacon and onion/garlic to a large pot with sugar, maple syrup, cider vinegar, coffee, whiskey, and chilis.

Simmer gently for 1 hour, adding a little water if necessary towards the end.  

Add red wine vinegar and simmer another 5 minutes.

If you chopped everything very small, it can be served as-is; if it’s too coarse, pulse it briefly in a food processor, but don’t get rid of all the texture!

Optionally, can in small mason jars to use as gifts!

Source: http://eatlikeagirl.com/2011/12/22/recipe-whiskey-bacon-jam/

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Mango, Macadamia, Avocado Salad

The source recipe calls for arugula, but I find it has a weird aftertaste, so I always substitute the best lettuce I can find at the farmer’s market or, if I can’t make it to the FM that week, one of the “living lettuce” roots-still-attached lettuces at the regular store.

  • 5 c. lettuce, ripped
  • 1 large mango, cubed
  • 1 avocado, cubed
  • (optional meat to make into a main dish – leftover cold chicken, cubed; leftover ground turkey, crumbled and refrigerated; leftover bacon, if such a thing exists; cold deli meat, ripped into bite-size pieces, etc.)
  • (optional ingredients – it’s a salad, you can get creative! Try pineapple tidbits, apple slices, golden raisins, other things you have on-hand…)
  • 3/4 c. roasted, lightly salted Macadamia nuts (if necessary, rub with paper towels to remove excess salt)
    • If you’re too cheap/lazy for Macadamia nuts, unsalted slivered almonds are the 2nd-best option

Combine all ingredients; toss with vinaigrette (below).

  • 2 rounded tsp Dijon mustard
  • 1 rounded tsp orange zest
  • 1 tsp cumin
  • 1/4 tsp red pepper flakes (optional)
  • 1 Tbs fresh orange juice
  • 1/4 c. white wine
  • 1/4 to 1/3 c. olive oil (to preference; I can’t deal with a whole 1/3 cup in mine)
  • salt and pepper to taste

Combine all ingredients; toss with salad (above).

Source: http://kitchenofzig.wordpress.com/2013/04/11/arugula-mango-macadamia-nut-and-avocado-salad-drizzled-with-an-orange-and-cumin-vinaigrette/

Grandmother’s Jalapeno Jelly

I’ve seen/heard of/tried multiple versions of “Jalapeno Jelly” but this one is always my favorite… 🙂

And in case you’re wondering, no, it’s not very spicy.

  • 1 c. red or green bell pepper, cut into strips
  • 2 c. cider vinegar
  • 1/3 c. jalapenos, drained, rinsed, de-stemmed, and with NO seeds
  • 1.5 c. finely chopped dried apricots
  • 6 c. sugar
  • 1 3-oz. liquid pectin, or 1 packet powdered pectin
  • 5 drops red or green food coloring (to match bell pepper you used)
  • jars and sterilization setup

Chop pepper strips, jalapeno, and dried apricots finely (or chop in food processor with cider vinegar).  Combine with cider vinegar and sugar in saucepan; bring to a boil for 5 minutes.

Remove from heat, skim off any foam. Cool 2 minutes, then add pectin and food coloring.

Pour into sterilized jars and fasten lids.  Place in boiling water bath in large pot (without glass jar bottoms touching the hot pot directly) until lids ‘pop’ down.

Source: my grandmother, obviously

Ginger Dressing

I was told, by the ever-reliable internet, that this is Benihana’s recipe, but I don’t actually know about that.  It takes a lot of ingredients, but it’s pretty easy to make if you have everything on hand.

  • 1/2 c. finely minced onion
  • 1/2 c. peanut oil
  • 1/3 c. rice vinegar
  • 2 Tbs water
  • 2 Tbs minced fresh ginger
  • 2 Tbs minced celery
  • 2 Tbs ketchup
  • 4 tsp soy sauce
  • 2 tsp sugar
  • 2 tsp lemon juice
  • 1/2 tsp minced garlic
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Combine all ingredients in blender; blend on high for ~30 seconds, until all ginger is well-puréed.

Makes 1.75 cups.