Doing for others

By: 
Keith Bryant
 I often ask myself, am I doing enough to make my life fulfilling? This past weekend I was able to help a friend and someone I had never met before. I helped Carlos at Legends on Main do a fundraiser helping an employee going through a tough medical journey. 
 I have heard a lot of amazing stories about this lady and how she puts everyone else’s needs ahead of her own. The turnout was great with the help of a very generous donation by John and Trish of Sears Hometown in Ontario.
 So as her nature Letty was in the kitchen making tacos for the crowd of people there for her. Being the first time we had met, I started asking questions about food – my favorite subject. She told me about salsas, chicken mole, and how she loved the kitchen and loved to teach others how to make things.
 Getting home on Sunday evening, watching the news (yuck) and seeing all the closures of places where people gather around food, I realized this is the perfect time for people to get back in the kitchen at home and try out new things. 
 Carlos makes a version of this at his restaurant, but if you are stuck at home avoiding crowds this could be just the thing to spice up one of your home meals. 
 I had just completed a new batch of homemade bacon and chopped up a little bit for the burgers we had on Monday. It is super easy and very versatile. You can spread it on toast, works with pork, and will spice up a chicken dish. Cut this recipe out of the paper this week.
Bacon and Onion Jam
Ingredients
1 lb. thick cut bacon
2 extra-large sweet onions, quartered and thickly sliced
½ teaspoon Rosemary
½ teaspoon of Thyme
½ cup brown sugar
1/3 cup strong brewed coffee
1 tablespoon balsamic vinegar
Directions: 
 Cut the bacon into half-inch slices and add them to a large frying pan. Don’t worry if the bacon pieces stick together, they will come apart as they cook. Cook over medium-high heat for about 10 minutes, stirring frequently until the bacon is cooked but still quite chewy. A few crispy bits are ok.
 Using a slotted spoon remove the bacon from the pan and set aside. Pour out all but 1 tablespoon of the bacon drippings and reserve for another use.
 Add the onions to the pan and cook for about 8-10 minutes then reduce the heat to low. Add the sugar and stir. Continue to cook until the onions have caramelized, about 20 minutes. Add the coffee, ½ cup of water and the reserved bacon, along with spices and increase the heat to medium. Continue to cook, stirring about every five minutes, until the onions are thick and jam-like, about 30 minutes.
 Remove from heat and stir through the balsamic. Taste for seasoning and salt if necessary.
 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.
 

 

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18 E. Idaho St.
Weiser, ID 83672
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