Tag Archives: smoky

Bacon Jam

19 May

lunapic_1368472858702_14

Oh yes I did!!! I whipped this up to go with the turkey burgers (recipe to follow) but the possibilities are endless! It takes some time to cook, but not long to prepare, and it is well worth it. Here are some ideas of how to enjoy this sweet, savory, and smoky delight: spread on toasted baguettes or crackers for a savory appetizer, pour some on top of brie and bake, spread on biscuits, waffles, pancakes and various sandwiches like fried egg, make a grilled cheese with it or a bacon jam BLT!

Time: 20 min prep, 1 hour+ cook                   Yield: 2 cups

Ingredients


  • 1 pound apple wood smoked bacon, roughly chopped
  • 4 large red onions, chopped
  • 4 garlic cloves, crushed
  • 2 Bay leaves
  • 2 tsp smoked paprika
  • 1 tsp salt
  • 1/3 cup Balsamic vinegar
  • 1 cup brown sugar
  • 1 cup apple juice
  • 1 cup water

How to make it


  • Preheat a large skillet over medium-high heat. Add bacon and cook until it begins to render fat crisp a bit.
  • Add onions. Turn temperature up to high until they start caramelising slightly.
  • Add the garlic and bay leaf and fry for another minute.
  • Add the smoked paprika, salt and balsamic vinegar and stir to combine.
  • Add the sugar, apple juice and water. Stir until the sugar has dissolved and bring to a boil.
  • Cook for about 5 minutes, then reduce to a simmer and cook uncovered, until the liquid has reduced to about 1/4 and thickened to the consistency to be able to cover a spoon easily but not be too syrupy or thick.
  • Skim excess fat off top if needed. Then transfer to a food processor fitted with an S-blade or use an immersion blender to blend the jam until there are no big chunks of onion/bacon left.
  • Carefully transfer the jam into a sterilised jam jar and allow to cool before placing in the fridge. Best eaten at room temperature.
Advertisements

Roasted Butternut Squash Soup

4 Nov

I think I’m in love with butternut squash. This soup is lick your bowl good! Adapted from a Fine Cooking recipe.

Time: 1 hour                Serves: 4-7

Ingredients


  • 1 medium butternut squash (2-3 pounds) peeled and cut into about 1-inch cubes (about 7 cups)
  • 1 tbsp olive oil (more if needed)
  • 6 pieces of thick sliced Applewood smoked bacon
  • 1 medium onion, diced (about 2 cups)
  • 1 large Granny Smith apple, cored & diced into about 1-inch cubes (about 2 cups)
  • 4 garlic cloves, crushed
  • 2 tbsp fresh rubbed sage leaves, chopped
  • 5 cups vegetable stock (chicken would be OK too)
  • salt and pepper, to taste

How to make it


  • Preheat oven to 425F.
  • Toss squash with olive oil and season with salt and pepper. Spread out onto 2 baking sheets, not overcrowding the pieces. Place in oven and roast for about 40 minutes, or until edges are browned. Stir squash up about half way through for more even cooking.
  • Heat a 5 quart stock pot over medium heat. Cook bacon until crispy and place on paper towel lined plate.
  • Add onions to pot and stir. Cook, stirring occasionally, for about 10 minutes. Add apples and cook, stirring occasionally, for about 5 minutes. Add garlic and cook, stirring occasionally, for 2 minutes. Add sage and season with salt and pepper. Cook an additional 2 minutes.
  • Remove squash from oven and transfer to stock pot. Add stock and turn heat up. Bring to a boil, then turn down to a simmer. Cook for 15 minutes, check squash and apple for tenderness. If needed, cook longer. Remove from heat and allow to cool slightly.
  • At this point you can either use an immersion blender to puree the soup or use a stand blender and go in batches as I did. (I did 3 batches.) Add half of the cooked bacon to the soup before blending. Puree until smooth. Taste and add more salt and pepper as needed.
  • Reheat as needed, crumbling remaining cooked bacon on top to serve.
  • Serves 4 entree portions of 1 3/4 cups or 7 starter portions of 1 cup.

Asparagus Bacon Boursin Pizza

26 Jun

A wonderful tribute to the end of asparagus season here in Michigan.

Ingredients


  • 1 12″ Boboli Original crust, or comparable
  • 2 tbsp olive oil, Kenzoil w/garlic & basil if possible or similar
  • 1 cup shredded mozzarella cheese
  • 1/2 pound asparagus, trimmed & cut diagonally into 1-2″ pieces
  • 6-8 slices cooked bacon, chopped
  • 3 oz. garlic & herb boursin cheese
  • crushed red pepper, to taste

How to make it


  • Preheat oven to 450F.
  • Drizzle 1 1/2 tbsp oil on crust.
  • Top with shredded mozzarella, followed by asparagus and bacon.
  • Crumble Boursin over top, making sure to distribute as evenly as possible.
  • Drizzle with remaining oil and top with crushed red pepper.
  • Bake directly on center rack of oven for 10-14 minutes, depending on your preference of crispness.
  • Cut into 6 or 8 slices with pizza cutter & allow to cool just a bit before biting in, if you can 😉 I say serves 4-6 as it would be 2 slices each for 4 people or 1 bigger slice each for 6. Or half of it for each person, serving two, just kidding! Or am I ?!

Electric Ribs

6 Mar

This is my beau’s recipe for grilling ribs on our indoor electric grill.

Time: 35 minutes           Serves: 4

ngredients


  • 1 full slab of baby back ribs, membrane removed
  • salt
  • sugar
  • garlic powder
  • seasoning salt
  • Jose Cuervo gold tequila
  • hickory liquid smoke
  • malt vinegar
  • BBQ sauce (of your own creation or from a bottle. Sweet Baby Ray’s over here)

How to make it


  • Combine equal parts salt, sugar, garlic powder, and seasoning salt in a mixing bowl.
  • Rub ribs with seasoning mixture, apply liberally on both sides.
  • Roll ribs and place in a plastic bag, let air out and seal.
  • Place bag of ribs in refrigerator and allow to marinate overnight.
  • Put equal parts liquid smoke, tequila, and malt vinegar in a spray bottle.
  • Heat electric grill on high. Grill ribs for 10 minutes on each side. Turn every five minutes, spraying with bottled mixture each time.
  • Brush ribs with BBQ sauce on both sides, remove.
  • Place ribs on broiling pan & broil @ 400F for 6 minutes on each side.