- 3 pounds Bacon
- 4 whole Large Yellow Onions, Peeled And Thinly Sliced
- 8 cloves Garlic, Smashed And Peeled
- 1 cup Cider Vinegar
- 1 cup Packed Light Brown Sugar
- 1-½ cup Very Strong Brewed Black Coffee
- ½ cups Pure Maple Syrup
- 1 teaspoon Freshly Ground Black Pepper
Cut the bacon slices into 1-inch strips. Add the bacon to a Dutch oven over medium-high heat. Cook the bacon, stirring frequently, until the bacon is browned. Use a slotted spoon to transfer the bacon to a paper-towel lined plate. Drain all but 2 tablespoons of the bacon drippings into a heat-proof jar with a tight-fitting lid. (Save the bacon drippings in the refrigerator. That’s too much flavor to trash!)
Place the Dutch oven back over the medium-high heat and add the onions and garlic. Stir well and reduce heat to medium. Continue to cook for about 8 minutes, or until the onions are mostly translucent. Add the remaining ingredients, stir well, and drop heat again, this time to low.
Bring to a boil, stirring frequently, and boil hard for 2 minutes. After 2 minutes, stir the browned bacon into the onions and liquid.
Simmer uncovered, stirring occasionally to make sure things aren’t sticking, adding 1/4 cup of water if it seems to be drying out. When the onions are meltingly soft and the liquid is thick and syrupy, remove the Dutch oven from the heat and let stand for 5 minutes.
Transfer the contents of the Dutch oven to the work bowl of a food processor that has been fitted with a blade. Fit the lid in place and pulse several times or until the bacon jam is a spreadable consistency. Scrape into a jar (or jars) or a container with a tight fitting lid. Store in the refrigerator for up to one month.
Can be served cold, room temperature or warmed.
4 tbsp butter
4 tbsp flour
2 1/2 cups milk
Melt butter in saucepan over low heat.
Blend in flour, salt, and pepper.
Cook until smooth and bubbly.
Stir in milk.
Heat to boiling on medium heat, stirring constantly.
Stir and boil 1 minute.
- 1 tablespoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1 1/2 teaspoons ground cumin
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- Mix all ingredients together in a bowl.
- Use as you typically would a packet of taco seasoning.
- About 3 Tbsp per 1lb ground beef +- depending on your taste.
- Multiply the amounts to make this in bulk for future meals.
When making a vinaigrette, a combination of oil and vinegar or lemon juice, there are a few things to keep in mind.
Keep the oil to vinegar ratio at about 3:1
If you want a smooth consistency in which the oil and vinegar do not separate you must use an emulsifier. Dijon mustard and egg yolks from pastured chickens are my favorite options.
Add lots of flavors like onion, garlic, spices, herbs, and honey.
For simplicity use pint-sized jars for easy dump, shake, and serve salad dressing.
1/2 cup raw apple cider vinegar
1-2 tablespoons dijon mustard
3 garlic cloves, minced
generous pinch of sea salt and black pepper
2 tablespoons fresh herbs or 2 teaspoons dried (basil, oregano, chives, and thyme are all nice) scant 1 1/2 cups extra virgin olive oil
1. Combine all ingredients except olive oil in a jar. Stir well with a fork.
2. Add olive oil, cover tightly, and shake well until combined. You can also use a blender and drizzle the oil in slowly while it is running.
3. Serve over your basic green salad with added chopped vegetables.
1/4 cup balsamic vinegar (no need f or the really expensive stuf f )
1 tablespoon dijon mustard
1/2 teaspoon dried marjoram (or oregano)
1/2 teaspoon dried basil
3/4 cup extra virgin olive oil
Combine all ingredients except olive oil in a jar. Stir well with a fork.
Add olive oil, cover tightly, and shake well until combined. You can also use a blender and drizzle the oil in slowly while it is running.
Serve over a basic green salad or toss with grated carrots, minced red onion, and sunflower seeds.
Buttermilk Ranch Dressing
1 1/4 cups sour cream (I save money by making my own)
1/2 cup buttermilk
1/4 cup mayonnaise
1 tablespoon lemon juice
1/2 teaspoon onion powder
1 large garlic clove, minced
4 tablespoons fresh chopped parsley
1 teaspoon sea salt or to taste
1/4 teaspoon black pepper
1/4 teaspoon dried dill weed (or 1 teaspoon fresh)
Combine all ingredients in a quart jar. Stir well with a fork or seal tightly and shake.
Refrigerate for at least an hour before serving. Taste and additional salt as necessary. This makes for a fairly thick dressing. If a thinner consistency is desired replace part of the sour cream with additional buttermilk.
3. This is delicious over a chopped salad with bacon, hard-boiled egg, and lots of vegetables.