Caramelized Onion-Tomato Jam:
In a high-sided
/3 of the bacon jam.
Top jam layer with one and
In a microwaveable container with lid, place the potatoes with some water and cook on high for 8 minutes.
Let stand for 5 minutes.
In large, non stick frying pan, over medium high, heat the oil and melt down the bacon jam.
Add the potatoes and fry for approximately 15 minutes, stirring occasionally.
Season with salt and pepper to taste.
If using, crack the eggs over the potatoes.
Season.
Cover with a lid and cook to desired doneness.
ork: Cut bacon into 1-inch strips. Cut onion in half,
To make the bacon jam, heat the oil in a
Cook and stir bacon in a large saucepan over
for medium.
Make Caramelized Onion and Bacon Jam: Preheat oven to 350
ok over medium heat until bacon is crispy and the rendered
Fry bacon until crisp in a medium
ver medium-low heat, cook bacon until just crisp, turning as
on stick pan, fry the bacon in batches until lightly browned
Soak beans overnight; change water one time, if you choose.
Put beans in water, cook them until soft; drain.
In a frying pan, saute onion, bacon, garlic, sausage and ham in vegetable oil.
Slowly add cooked beans, mashing them.
Add tomato sauce, salt, pepper and olive oil; fry until crispy.
Garnish with parsley.
Serve hot with hot fluffy white rice, ripe plantains and a nice green salad, and of course with Cuban bread!
Chop the bacon and cook until crisp.
Remove bacon from the pot, drain on paper towels.
Using a small ammount of the drippings saute onion and garlic 5 minutes until soft and golden.
Return bacon to the pot and add remaining ingredients.
Cook on medium heat about 1 half hour or until thickened to a jam like consistency.
You can let it cool a bit and pulse in a food processor a couple of times for a finer texture.
Store refrigerated for 1-2 weeks.
jalapenos, couple times, add the onion and pulse until finely chopped
Cook the bacon in a large skillet over
combine the ground turkey, onion, lingonberry jam, parsley and tomato sauce in
eally nice.
Add diced Onion, Bacon, BBQ sauce and Rum (optional
Fry bacon; drain and crumble.
Reserve drippings.
Prepare cornbread, using bacon drippings; bake.
Saute onion in small amount of bacon drippings.
Crumble cornbread; add to onion-bacon-tomato mixture.
Mix well.
Clean and halve green peppers.
Stuff bacon-bread-vegetable mixture in raw peppers. Serves 8.
Heat a large skillet over medium-low heat; add bacon. Cook and stir until bacon turns golden, about 10 minutes. Reduce heat; add onions, butter, and garlic. Cook, stirring occasionally, until onions soften, about 20 minutes.
Pour bourbon into skillet. Simmer, uncovered, until most of the liquid evaporates but bacon and onion mixture is still moist, about 15 minutes.
Place the parsnip, carrot, celery root, onion, bacon and bay leaf in a saucepan and cover with 2 cups water. Bring to a boil and simmer for 25-30 mins.
Add the potatoes and mushrooms and simmer 15-20 mins, until tender.
Remove the bacon and bay leaf from the soup. Finely slice the bacon and saute in a frying pan for 4-6 min, until crisp. Blend the soup using an immersion blender until smooth. Stir in the cream and season. Divide the soup between 4 bowls and garnish with bacon and chives. Serve.