Bacon Jam

  • 1lb bacon
  • 2 onions, chopped
  • 3 garlic cloves, chopped
  • 1/2 cup packed brown sugar
  • 1/2 bourbon
  • ¼ cup black coffee
  • 1/4 cup maple syrup
  • 3 tbsp. Cider vinegar

Roughly chop the bacon and cook it in a heavy pot until crispy, transfer to a bowl using a slotted spoon, save the drippings. Sautee the onion and garlic in the rest of bacon drippings for 5-10 minutes, until soft and starting to caramelize. Careful with the next stop. Move pan away from burner, or turn burner off, then add the bourbon and ignite to burn off alcohol. If you still have your eyebrows intact, return to burner and add the brown sugar, maple syrup, and vinegar. Cook over medium heat for half an hour, or until deep golden and thickened to the consistency of jam. Return the bacon to the pan and stir well. Serve warm, cold, or save it for yourself and don’t serve it at all! Your choice!

Easy Beer Cheese Sauce

  • 12 pack of your favorite beer (IPA preferred)
  • 1 large package - block Velveeta - Cubed
  • 1 cup - shredded cheddar
  • ½ cup - Half & Half
  • 1 Tbsp – grainy mustard
  • Tabasco – 3 dashes
  • Salt and Pepper to Taste

Take six beers and pour into a heavy bottom pot and heat on medium. Add cubed Velveeta, stir occasionally until melted and thoroughly combined. Next, add the shredded cheddar and grainy mustard. Lastly, add the cream to achieve your desired consistency, salt and pepper, and tabasco (more if you like it spicy). Serve over nachos, with pretzels, or let it cool and it is also great cold cheese spread for crackers! Oh, you are wondering about the other 6 beers? Those are for you. You’re welcome.

Bacon Buttermilk Potato Salad

  • 10 potatoes – boiled and slightly warm
  • ½ pound of bacon – diced and rendered
  • ½ cup of  bacon drippings
  • ½ cup of buttermilk
  • 2 cups mayo
  • ½ cup sour cream
  • 2 TBSP Grainy Mustard
  • 6 hard boiled eggs
  • ½ cup green onions – sliced

Combined all ingredients except for warm potatoes and green onions until well incorporated. Mix into warm potatoes, refrigerate for at least 3 hours. Garnish with green onions.