Tag: onion

  • Bacon Jam with Cane Syrup

    This dish offers a diversity of uses from breakfast, to snacking, to a savoring additive for a fine hamburger.

    Ingredients:

    1 lb. of bacon cut in 1″ pieces

    1 onion, finely chopped

    2 garlic cloves, minced

    1/2 c. brown sugar

    1/4 c. cane syrup

    1/3 c. apple cider vinegar

    1 tbs. chili powder

    Directions

    Cut bacon into 1″ pieces and cook in a medium saucepan over medium heat, cook bacon until crispy. Reserve one tablespoon of bacon fat in the pan and drain the rest. Put bacon aside in a bowl.

    1. Reduce heat to medium-low. Add onion, finely diced, to the reserved bacon fat in pan. Cook about 15 minutes or until onion is caramelized.
    2. Stir in garlic, brown sugar, cane syrup, chili power, and the cooked bacon. Cook until liquid has thickened, approximately 7-10 minutes.
    3. Let cool before transferring to a jar.

    This is such a simple recipe yet also a hit with a side of crackers and cheese, paired with an egg omelet or toast, salad, or with your favorite dinner meat!

  • Home Fries

    I could eat breakfast for every meal. There’s nothing not to like, eggs, potato, toast, chicken sausage. Yum! This recipe incorporates the robust variety of Frog Song potatoes into this beautiful, colorful dish. Don’t mind to toot my own horn, but these came out better than I thought. Reminds me of the classic NY diner home fries I used to order back when I was living in New York. Hope you all enjoy!

    Ingredients

    3-4 red potatoes, quartered and sliced
    3-4 new potatoes, quartered and sliced
    3-4 purple potatoes, quartered and sliced
    1-2 japanese murasaki or yam, quartered and sliced
    1 zucchini, chopped
    1 green bell pepper, chopped
    1/2 onions, chopped
    5-6 garlic cloves, sliced (I love garlic so I put double this amount)
    2-3 tbsp olive oil
    butter
    salt
    pepper

    Instructions

    1. Heat tbsp olive oil on high heat. When pan is nice and hot add, garlic, onions, bell peppers and zucchini. Tossing frequently until they get a nice char on them.
    2. Add all potatoes, mix thoroughly and toss until potatoes have a nice char on them as well.
    3. Reduce heat to medium, cover and cook for about 10 minutes or until potatoes are tender. If the pan gets too dry, instead of adding more oil, add a little bit of water. The steam will help the potatoes cook faster.
    4. Finally, season with salt and pepper and add generous amounts of butter.
    5. Inhale breakfast potatoes 🙂