quote:

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Originally posted by csrat

New one for me, Pine-a-Peno Poppers. Chunks of pineapple in the cream cheese filling.

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I'm intrigued.  Looking forward to your report.

Me too…….bet they don’t suck!!!
Slammer!!!

Leftover Mexican tonight!!! Just as good as the other night. Easy fixin tonight too, and I was pooped from Mrs. Slammer crackin da whip all day!!!
Slammer!!!

quote:

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Originally posted by reubenstump

quote:

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Originally posted by csrat

New one for me, Pine-a-Peno Poppers. Chunks of pineapple in the cream cheese filling.

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I'm intrigued.  Looking forward to your report.

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They were pretty good! Pineapple played off the bacon wrapped around the pepper very well.

My son said he's gonna try battering them and deep frying. I'll keep you posted.

DIL did well with the Hawaiian Smashers. The grilled pineapple rings with the sauce had a spicy teriyaki vibe going.

Chickin pot pie ...n..I don't care...
Chickin pot pie...n I. Don't care..

Love Liz's chickin pot pie..
Smoker chickin n extra gravey..
With pre baked crust.....
Mmmm

STUD figmo Al
I remember the first time I had a "Real” pot pie homemade from Mrs. Slammer.
All I knew of pot pies was Banquet or Swanson. Hated em. I remember my head damn near exploding when I had my first real one. Oh my!!!
Slammer!!!

Pineapple - sweet
Jalapeno - hot
Bacon - savory
Cream cheese - ???

Anywho, sounds delish.

We were short on crust makings.. so improvised...
Still plenty good tho.. ;0)

Bacon Jam

OK, I'm not gonna sit down and eat an entire jar of bacon jam for dinner, but it's a thought. It's basically a lot of bacon and sweet onion, with some brown sugar and a touch of dark balsamic vinegar or glaze.

I started making a 50/50 whole wheat bread today, but it won't be ready until tomorrow. But you can bet your sweet bippy that I'll be eating homemade bacon jam on homemade wheat toast sometime tomorrow!

Final jam, which will go in jars. It's been a few years since I've made it, but it should thicken up. Anyway, it's kinda chunky like a jam should be. It should thicken up in the fridge. If it doesn't I can mix some of the drippings and whatnot back in.

Ingredients

• 1 lb thick cut bacon
• 2 extra large sweet onions, quartered and thickly sliced
• 1/2 cup brown sugar
• Optional - 1 tablespoon dark (not white!) balsamic vinegar, included
• Optional - 1/2 cup water, not included
• Optional - 1/3 cup strong brewed coffee, not included

Instructions

1. Heat a frying pan to medium high.
2. Chop the bacon into half-inch squares and add them to the pan.
3. Cook for about 10 minutes, stirring frequently until the bacon is cooked but still quite chewy. A few crispy bits are ok. Use a slotted spoon to remove the bacon from the pan.
4. Pour out all but 1 tablespoon of the bacon drippings.
5. Add the onions to the pan and cook for about 10 minutes. The onions should start to brown, and the ones that don’t should start to be translucent.
6. Reduce the heat to low, add the sugar and stir. Continue to cook until the onions are soft and have caramelized, 5-10 minutes.
7. Add the reserved bacon, coffee, and water and increase the heat to medium.
8. Continue to cook, stirring about every five minutes, until the onions are thick and jam-like, about 10 minutes. If they’re too liquid use a colander to drain some of the liquid or after the onions are cooked. You’re making bacon jam, not bacon soup.
9. Remove from heat and stir in the balsamic vinegar. Taste for seasoning and salt if necessary.
10. Use immediately or refrigerate for up to a week.

Bring back to room temperature before serving. There will be little spots of white fat when you take it out of the fridge. As the jam comes to room temperature, these will disappear.

Yield: about 1 1/2 pints

 

reubenstump
I think I just wept a little bit reading that!!! Two of my favorite things in life are bacon and onions. I would put that on a Vollwerth Braunschweiger sandwich on rye bread with a little homemade strawberry jam , and I would be at peace with the world !!! Talk about Umami.
Slammer!!!

Ha! I made both strawberry and strawberry jalapeno jam a couple of weeks ago.

I did a little taste test and it was too chunky with not enough savoriness, so I added some of the leftover sugar and vinegar mix back in, which helped. Didn't add any leftover bacon drippings.

I don't have very good childhood memories of braunschweiger, though. Seemed like a big fat tube of tasteless bologna.

quote:

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Originally posted by reubenstump

Bacon Jam

OK, I'm not gonna sit down and eat an entire jar of bacon jam for dinner, but it's a thought. It's basically a lot of bacon and sweet onion, with some brown sugar and a touch of dark balsamic vinegar or glaze.

I started making a 50/50 whole wheat bread today, but it won't be ready until tomorrow. But you can bet your sweet bippy that I'll be eating homemade bacon jam on homemade wheat toast sometime tomorrow!

Final jam, which will go in jars. It's been a few years since I've made it, but it should thicken up. Anyway, it's kinda chunky like a jam should be. It should thicken up in the fridge. If it doesn't I can mix some of the drippings and whatnot back in.

Ingredients

• 1 lb thick cut bacon
• 2 extra large sweet onions, quartered and thickly sliced
• 1/2 cup brown sugar
• Optional - 1 tablespoon dark (not white!) balsamic vinegar, included
• Optional - 1/2 cup water, not included
• Optional - 1/3 cup strong brewed coffee, not included

Instructions

1. Heat a frying pan to medium high.
2. Chop the bacon into half-inch squares and add them to the pan.
3. Cook for about 10 minutes, stirring frequently until the bacon is cooked but still quite chewy. A few crispy bits are ok. Use a slotted spoon to remove the bacon from the pan.
4. Pour out all but 1 tablespoon of the bacon drippings.
5. Add the onions to the pan and cook for about 10 minutes. The onions should start to brown, and the ones that don’t should start to be translucent.
6. Reduce the heat to low, add the sugar and stir. Continue to cook until the onions are soft and have caramelized, 5-10 minutes.
7. Add the reserved bacon, coffee, and water and increase the heat to medium.
8. Continue to cook, stirring about every five minutes, until the onions are thick and jam-like, about 10 minutes. If they’re too liquid use a colander to drain some of the liquid or after the onions are cooked. You’re making bacon jam, not bacon soup.
9. Remove from heat and stir in the balsamic vinegar. Taste for seasoning and salt if necessary.
10. Use immediately or refrigerate for up to a week.

Bring back to room temperature before serving. There will be little spots of white fat when you take it out of the fridge. As the jam comes to room temperature, these will disappear.

Yield: about 1 1/2 pints

 

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I am pretty sure I will be making some of that stuff.  Thank you for sharing!

All them combos Mr Stump .
.sounds really good.. :0)

A queen’s setting for simple breakfast, eh. Second course we split a large donut and leftover bacon strips. Brad

Homemade bacon jam on homemade wheat bread.

The jam is a little coarse for my preference.  It's been years since I've made it and in hindsight I think that in the past, after I mostly cooked the bacon in an early step I chopped it up a bit more after it cooled and while the onions were sauteeing.  Better than that other stuff people put on shingles, sho 'nuff.

I don't think there's gonna be any left for @slammer when he gets back...

quote:

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Originally posted by rinemb

A queen’s setting for simple breakfast, eh. Second course we split a large donut and leftover bacon strips. Brad

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You set a nice table, Brad!

Digging the Bacon Jam, too!

My mom liked Braunschweiger, blind robins and pickled pig's feet. I passed on all, but later found I like the pig's feet.

blind robins are smoked herring. still not a fan of those.

Supper tonight was Pinto Beans and Greens, with diced onion, Chow Chow Relish and cornbread.

Dessert was a jello poke cake.

N...then to the Drive-in Movies....

quote:

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Originally posted by csrat

quote:

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Originally posted by rinemb

A queen’s setting for simple breakfast, eh. Second course we split a large donut and leftover bacon strips. Brad

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You set a nice table, Brad!

Digging the Bacon Jam, too!

My mom liked Braunschweiger, blind robins and pickled pig's feet. I passed on all, but later found I like the pig's feet.

blind robins are smoked herring. still not a fan of those.

Supper tonight was Pinto Beans and Greens, with diced onion, Chow Chow Relish and cornbread.

Dessert was a jello poke cake.

 

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Those table settings are all on Marilyn.  I married this small town western Kansas girl and,  taught her everything I knew growing up in the "big city".  NOT!  Brad

quote:

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Originally posted by STUD figmo Al

N...then to the Drive-in Movies....

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I've always enjoyed a Drive-In

Pasta dinner...

Breakfast

Two semi-scrambled eggs, two pieces of bacon, homemade chimmichurri, homemade bacon jam. I'm outta control!!!

Pot pie n mackeroni salad.. cheese cake fer deezert... :0)

Back home from fishin and hungry for smash burgers. Made double Oklahoma onion smash burgers on toasted garlic Parmesan Bolillo rolls , with pickles and special sauce (Big Mac sauce) along with a salad.
They did NOT suck ,and I have a leftover for breakfast tomorrow I plan on throwing a runny egg on !!!
Slammer!!!

Pounded pork...

,(Don't read inta that...)

N..more mackeroni salad..

Too late!!! ROFLMAO!!!
Slammer!!!