Sunday, July 31, 2016

Whiskey – Bacon - Onion Jam

Whiskey – Bacon - Onion Jam

  • 1 pound of bacon chopped
  • 2 Vidalia  onions, diced (no more than 2 cups)
  • 2 tablespoon apple cider vinegar
  • ¼ cup brown sugar
  • 1 small jar (9.5 oz) Pepper Jelly  I use Dickinson’s® Pepper Spreads Mild or Hot
  • 1 Cup Whiskey or Bourbon ( you can skip  this the booze if you like)
1.   Fry bacon in an extra large skillet over medium high heat until crispy..careful not to burn. I use a 18” wide dutch oven as my skillet…..lots of room in it.

2.   Remove with a slotted spoon to drain and let bacon drain on paper towels.

3.   Add the onions to the same pan in the bacon grease and sauté until tender but not browned, about 10 minutes if there isn’t a lot of grease you can add a little Olive Oil to avoid browning the onions. Stir often so the onions will cook evenly.

4.   I drain out the fat from the onions and discard any remaining grease.

5.   Add the vinegar and whiskey to deglaze the pan, scraping the bits off the bottom of the pan.

6.   Med-High Heat stirring frequently so it doesn’t burn: add the brown sugar, jalapeno pepper jelly, onion and bacon back into the pan and sauté until you can drag a wooden spoon across the bottom of the skillet and it leaves a path.

7.   Remove from heat and allow to cool before putting in container or can be served right away.
  • This is great served on a hamburger or toast or heated and thinned with a little maple syrup and poured on waffles or pancakes.
  • Day after Thanksgiving turkey sandwiches.
  • Take a block of Cream cheese, place on a dinner plate and pour the jam over it and serve with crackers.

Saturday, July 16, 2016

Falafel Waffle

·         1 pound (about 2 cups) dry chickpeas/garbanzo beans - you must start with dry, do NOT substitute canned, they will not work!
·         1 small onion, roughly chopped
·         1/4 cup chopped fresh parsley
·         1 1/2 tbsp flour
·         1 3/4 tsp salt
·         1/4 tsp black pepper
·         I add in a finely shredded Carrot.

You will also need
  • Food processor, skillet
  • Pour the chickpeas into a large bowl and cover them by about 3 inches of cold water. Let them soak overnight. They will double in size as they soak – you will have between 4 and 5 cups of beans after soaking.
  • Drain and rinse the garbanzo beans well. Pour them into your food processor along with the chopped onion, parsley, flour, salt, ground coriander, black pepper, and shredded carrot.
·         Pulse all ingredients together until a rough, coarse meal forms. Scrape the sides of the processor periodically and push the mixture down the sides. Process till the mixture is somewhere between the texture of couscous and a paste.
·         Once the mixture reaches the desired consistency, pour it out into a bowl and use a fork to stir; this will make the texture more even throughout. Remove any large chickpea chunks that the processor missed.
·         Cover the bowl with plastic wrap and refrigerate for 1-2 hours.

Make into patties ….or waffles.

I do not fry my falafel patties in heavy  oil. I usually make them into patties and fry like a hamburger… with a little EVOO or Coconut Oil.

To make as a waffle, I add one beaten egg for every waffle, using enough batter to make one waffle. About  ¾-1 cup.  Use non-stick spray and use a waffle iron.. cook til golden.