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Bacon Jam, ‘Screaming’ Seafood Sausage, Pepper and Mint Shrimp and Whiskey and Corn Butter Recipes |
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Bacon Jam
½ pound bacon, diced
1 tblsp butter
1 shallot, diced
1 pinch thyme
1 clove garlic, crushed
1 tsp sugar
¼ cup sherry vinegar
2 cups chicken broth
Salt and pepper
Whoever thought you could have so much fun with bacon? I do, I did and I will!
In a high-sided sauté pan or a medium sauce pot add the butter, bacon and shallot and cook over medium heat until the bacon has rendered the fat out of it and the shallot has become nice and rich with carmelization. Add the garlic and cook for a few more minutes. Add the remainder of the ingredients and bring to a boil. Continue cooking until the liquid has reduced by just over half. Transfer to a blender and puree until smooth. Cool and refrigerate! The jam will last about a week. Now blow away your friends by adding this on top of your hamburger, sandwich or toast — or eat it out of the jar if you like! You can add all kinds of spices to customize your jam!
“Screaming” Seafood Sausage (feeds four)
4 large scallops, puréed in a food processor
8 oz shrimp, cleaned and cubed
8 oz white seabass or grouper, cubed
1 tblsp green onions, sliced
1 each smoked jalapeño chili, diced
1 tblsp cilantro, chopped
Salt and pepper to taste
Combine all ingredients and divide evenly into fourths — use molds or hands to form into desired shapes. Grill or bake in 400-degree oven until cooked through (5 minutes or so)
Whisky and Corn Butter
1 cup corn
½ cup whiskey
½ stick butter
1 tblsp parsley
Salt and pepper
In a medium sauté pan over high heat, add the butter and cook until it turns brown. Add the remaining ingredients, cook until hot and serve over or on the sausage patty.
The seafood sausage can be served with eggs in the morning, on a bun for lunch or as meatballs for dinner!
Pepper and Mint Shrimp (feeds four)
1 pound shrimp, 16x20, cleaned
1 tblsp olive oil
½ stick butter
3 gloves garlic, sliced
1 tsp honey
1 lime — juice and zest
1 splash rum
2 each sweet lipstick peppers or hot peppers, sliced
1 pinch mint, sliced
1 tblsp chives, sliced
Salt
Mixture of peppercorns — white, black, pink and/or green
In a large sauté pan over high heat add half of the butter/oil together and toss in the shrimp. When the shrimp have turned pink, almost red, add the garlic and sweet peppers. Continue cooking and carmelizing until the shrimp are done. Ideally the garlic has turned a lovely golden color and the peppers are cooked enough to soften them. Deglaze while standing far back with the rum, when the alcohol has burned off add the lemon juice, honey, mint and chives. Season with salt and an aggressive amount of pepper, be it one color or five! Serve immediately to your loved ones and friends.
Cheers! And drink responsibly this holiday season!
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