Holly Hill Inn’s Bacon Jam

Makes about 1 cup

1/2 lb. good-quality bacon, diced
3/4 cups diced onion
2 T bourbon
1/2 cup apple cider vinegar
1/2 cup brown sugar
2 T. whole-grain mustard

Cook bacon in a cast-iron skillet over medium-high heat until a good amount of fat has rendered and bacon just starts to turn golden, about 4-5 minutes.
Add diced onion, turn the heat down to low, and cook together until onion is tender
Add bourbon, vinegar, brown sugar, and mustard.
Simmer until thickened, about 10 minutes.
Refrigerate until ready to use.

(Kil’t Greens with Bacon Jam)

2 lbs. mixed young greens such as mustard, chard, kale and spinach
1/4 cup bacon jam
Kosher salt and freshly ground black pepper to taste
option garnishes: hot pepper vinegar, red onion, sliced boiled egg

Submerge greens in standing water, remove any large stems, and rip leaves into bite-size pieces if necessary.
Heat a large cast-iron skillet over medium-high, add bacon jam, and melt.
Add greens, turn heat to high, and toss until wilted. Season with salt and pepper. Garnish as desired and serve immediately.

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Pizza Sauce

1 15-oz can tomato sauce
1 6-oz can tomato paste
1 1/2 tsp dried oregano
1 1/2 tsp Italian seasoning
1 tsp fennel seed, crushed
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp salt, if using unsalted sauce or paste
1/4 tsp sugar

Bring to boil, gently, let simmer. Keep lid close, because this thick sauce wants to jump (see evidence in photo below…) and a reminder, thick sauce does not do anything ‘gently,’ simmering included. So keep that lid handy…

Freeze or use. I measure out the amount I normally use on a pizza and freeze that amount in a Baggie, then put individual baggies in big bag. Easily thawed that way in a cup of warm water.

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Enchilada Sauce

Great enchilada sauce recipe. SO much easier and better than what you’d buy, with ingredients I already have on hand. Since my family likes anything in the Tex-Mex family, I have large containers (cheaper as well) of chili powder and cumin. I also buy cumin seed to use when I make chili and some other Tex-Mex dishes for that extra bite of flavor.

Enchilada Sauce

  • 2 cups chicken broth
  • 4 T chili powder
  • 2 T cumin powder
  • 1 tsp. garlic powder
  • pinch cinnamon
  • 1/4 t. sugar

While bringing to boil, mix:

5 T cold water with 2 T flour

Slowly pour flour/water mixture into boiling mixture. Whisk for 1 minute.

Remove from heat.

Put a little of the mixture in your cooked meat mixture (which you should have already done, since this takes such a short time. Use ground beef mixed with cumin/chili powder, or shredded chicken or pork, whichever you have).

Put a little in the bottom of your 8×8 inch dish. Or bigger, if you eat more than we do.

Prepare enchiladas by putting meat in warmed shells. Place in dish.

Pour rest of sauce over rolled enchiladas.

Top with shredded cheese.

Bake at 375 for 10 minutes, or until cheese is bubbly.