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/

Rosemary Roasted Nuts

The recipe originally called for cashews, but I used almonds and just cooked them a smidgen longer, so I’m working on the assumption this is adaptable to any and all nuts.

  • 1 lb nuts, unsalted
  • 1 Tbs unsalted butter, melted
  • 1 Tbs salt
  • 2 Tbs fresh rosemary, minced
  • 1/2 tsp cayenne (or 1 tsp paprika)
  • 2 tsp brown sugar

Preheat oven to 350 F.

Spread nuts in single layer on foil-lined baking sheet.

Toast nuts in preheated oven for 5 minutes.

Meanwhile, melt butter in large bowl (big enough for the pound of nuts).

Add salt, rosemary, pepper, and sugar to butter; stir.

Remove nuts from oven; use foil to make a funnel to pour nuts into bowl.

Toss nuts in rosemary butter mixture until evenly coated.

Return nuts to foil-lined baking sheet; return to oven for 3 minutes.

After 3 minutes, cashews should be done; for almonds, stir and then return to oven for another 3 minutes.

Serve warm! 😀

Adapted from: http://familyspice.com/recipes/recipe/?recipe_id=282

Poe-tay-toe Sal-ahd!

deliiiiiicious, my preeeeecious…

  • 1.5 lbs new round red potatoes
  • 1 c. light mayonnaise
  • 1 Tbs yellow mustard
  • 1 Tbs white wine vinegar
  • 2 tsp sugar
  • 1/2 tsp ground black pepper
  • 1/4 tsp salt
  • 1/3 c. sweet relish
  • 1/3 c. sliced green onion
  • 3 hard-boiled eggs, coarsely chopped
  • 1 avocado, seeded, peeled, and chopped
  • 3-4 slices bacon, crisp-cooked and crumbled

Scrub potatoes thoroughly, and cut into bite-size pieces.  In large saucepan, place potatoes and enough lightly salted water to cover them.  Bring to boiling, then reduce heat and simmer, covered, for 8-10 minutes, or until just tender; drain.

Meanwhile, boil eggs, cook bacon, and prepare avocado.  Chop eggs into 8 pieces (once lengthwise, 4 times across).  Cut avocado into similarly-sized pieces.  Crumble bacon.

In large bowl, stir together mayonnaise, mustard, vinegar, sugar, pepper, and salt.  Stir in pickle relish, then green onion.  Add the potatoes, then gently add eggs, avocados, and bacon.

Toss lightly to coat all ingredients with sauce.  Cover and chill 2-24 hours, then serve.

 

 

(You can boil ’em, mash ’em, stick ’em in a stew, OR make them into a salad! 😀 )

Nutty Broccoli

  • 1 lb broccoli, trimmed and cut into 2″ pieces
  • 2 Tbs butter
  • 1/2 tsp zested (or finely shredded) orange peel
  • 2 Tbs fresh orange juice
  • 1/4 tsp salt
  • 3 Tbs pine nuts or chopped pecans, toasted
  • orange wedges (optional)
  • egg (optional)

If desired, cut broccoli stem pieces lengthwise in half.

Place vegetable steamer basket in a 3-qt saucepan.  Add water to just-below-the-bottom-of-the-basket height.  Bring water to boiling.  Add broccoli to steamer basket; cover and reduce heat.

Steam 8-10 minutes or until broccoli stalks are tender.  Transfer broccoli to a serving dish.

Meanwhile, in 8″ skillet, dry roast nuts, stirring frequently, until lightly browned.  Add butter and heat until melted.  Then stir in shredded orange peel; cook and stir 1-2 minutes.  Carefully add orange juice and cook for 10 seconds.  Remove from heat; stir in desired salt.  Pour over broccoli; stir well to lightly coat broccoli in butter.

Serve with orange wedges.  I often also fry up an egg in the butter-orange skillet and call it a complete breakfast. 😀

This makes multiple servings of broccoli, though, obviously.  An entire pound, jeez, I shouldn’t have to specify this. But some of that broccoli becomes breakfast for that morning, that’s all I’m trying to say here.  Maybe I’m over-thinking this.

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/

Extra-Loaded Sweet Potato

  • 2 medium sweet potatoes (yes, boring white potatoes can be used, but they won’t be as tasty or nutritious or yummy or colorful)
  • 1 T  chopped shallots
  • 1 T minced garlic
  • 1 T Ghee or clarified butter
  • 1 lemon, zested
  • 2 T chopped green onion
  • 1 c. plain greek yogurt
  • 4 slices bacon
  • cheese, cayenne, salad greens (optional)

Preheat oven to 425 F.  Cut the potato like you’re cutting it into rounds, but only cut about 2/3 of the way down, so the potato stays technically in one piece.  Cut 1/8″ thick partially-attached “slices” all the way down the potato.

Heat ghee in pan, then add garlic and shallots.  Do not cook, but thoroughly melt ghee and coat garlic and shallots.  Brush potatoes with the ghee mixture, getting some of the shallot/garlic bits left in between the “slices.”  Coat outsides thoroughly with ghee, then bake for 50 minutes.

Cook bacon in pan until 75% done, then remove from heat.  Cut into 1″ squares; set aside.

If desired, season greek yogurt by adding spices (such as rosemary), or blending it with goat cheese and capers, or stirring in random things from the back of your fridge.

After potatoes have baked for 50 minutes, add bacon squares between the “slices” and bake for an additional 10-15 minutes, or until fork tender.

Garnish with greek yogurt, lemon zest, any desired cheese, and a sprinkle of cayenne.  Serve on a bed of salad greens, such as collard or kale.

Source: I dumbed-down this recipe: http://kitchenofzig.wordpress.com/2013/05/01/loaded-hasselback-sweet-potato/

Almond Butter Banana Cookies

  • 3 medjool dates, pits removed
  • 2 ripe bananas
  • 1/2 c. almond butter
  • 1 egg
  • 1/2 tsp lemon (or vanilla) extract
  • 1/2 tsp nutmeg
  • 1/4 tsp ground cloves
  • 1/2 tsp baking soda
  • 1/2 c. crushed pecans

Preheat oven to 350 F.  Line baking sheet with parchment paper.

Blend dates in food processor.

Add bananas, almond butter, egg, and lemon/vanilla extract; blend until (mostly) smooth.

Add nutmeg, cloves, baking soda, and pecans.  Blend one final time.

Scoop batter onto parchment paper.  Leave room to spread!

Bake 10-12 minutes or until golden brown on bottom (how do you check for that??).

Remove from oven and let cool.

Source: http://civilizedcavemancooking.com/grain-free-goodies/almond-butter-banana-cookies/

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