This delicious blog is brought to you by the fine folk at Hemplers.com
1 1/2 pounds sliced bacon, cut crosswise into 1-inch pieces
2 medium yellow onions, diced small
3 garlic cloves, smashed and peeled
1/2 cup cider vinegar
1/2 cup packed dark-brown sugar
1/4 cup pure maple syrup
3/4 cup brewed coffee
In a large skillet, cook bacon over medium-high, stirring occasionally, until fat is rendered and bacon is lightly browned, about 20 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 tablespoon fat from skillet (reserve for another use); add onions and garlic, and cook until onions are translucent, about 6 minutes. Add vinegar, brown sugar, maple syrup, and coffee and bring to a boil, stirring and scraping up browned bits from skillet with a wooden spoon, about 2 minutes. Add bacon and stir to combine.
Transfer mixture to a 6-quart slow cooker and cook on high, uncovered, until liquid is syrupy, 3 1/2 to 4 hours. Transfer to a food processor; pulse until coarsely chopped. Let cool, then refrigerate in airtight containers, up to 4 weeks.
1 teaspoon vanilla extract (please check label to make sure it is gluten-free)
1/2 teaspoon of baking powder
1/3 cup + 1 Tablespoon brown rice flour
1/3 cup + 1 Tablespoon white rice flour
1/4 cup tapioca flour
1/4 cup sweet rice flour a.k.a Mochiko
1/2 teaspoon xanthan gum
INGREDIENTS FOR BACON CARAMEL PECAN TOPPING:
1 cup sugar
1 cup light corn syrup
1/2 cup water
1 tablespoon vanilla extract *please check label for gluten-free if needed
1 cup heavy cream
1/2 cup of coarsely crumbled bacon * thick cut quality bacon is recommended
3 cups toasted pecans *recipe here.
coarse sea salt
*Optional Variation: 2 tablespoons Bourbon
Preheat the oven to 350 degrees. In a mixing bowl or Kitchenaid, cream butter and sugar until light. Add egg and vanilla and beat for one minute. Add baking powder and flour(s) (and xanthan gum if preparing gluten-free) until everything is well mixed and has formed a cookie dough. Spray a 9×13 baking pan with non-stick spray. Press cookie dough mixture evenly throughout the bottom of the pan. Bake for 20 minutes or until the edges are golden brown (see picture below). Allow to cool.
For the topping, combine water, sugar, and corn syrup in a large sauce pan or pot. Cook over medium-high heat stirring it occasionally until sugar is completely dissolved. When the sugar/water/corn syrup mixture begins to change to an amber like color (like a dark honey) immediately turn off heat. Carefully add vanilla and heavy cream stirring (add bourbon for optional variation) until smooth and looks like caramel sauce. Add toasted pecans and bacon stirring and coating everything. Spread bacon caramel pecan mixture over the cookie crust evenly. Wrap in plastic wrap and refrigerate overnight or until cold. Sprinkle with coarse sea salt sparingly and cut into bars/squares. Enjoy!!
There is a breed of swine called “Cinta Senese” that are raised in the Chianti region of Tuscany. Their meat is treasured throughout Italy and is used in the making of pancetta (Italian bacon)… Nice story but there were no swine harmed in the making of our bacon flavored extra virgin olive oil. By popular demand we have crafted the ultimate condiment to compliment your favorite dish. Fry your eggs, drizzle over vine ripened tomatoes, saute breakfast potatoes, and intensify a BLT or use anywhere for instant bacon gratification.
1 teaspoon(s) minced chile pepper, such as serrano or jalapeño
1 teaspoon(s) smoked paprika (see Note)
4 large ripe plum tomatoes, seeded and diced
8 cup(s) water
1 teaspoon(s) salt
1/4 teaspoon(s) freshly ground pepper
2 teaspoon(s) freshly grated lime zest
Juice of 1/2 lime
Pick over beans to remove any pebbles or broken beans and rinse under cold water. Place in a bowl, cover with 3 inches of cold water and soak for at least 6 hours or overnight. (Alternatively, use our quick-soak method: see Tip.)
Heat oil in a large heavy casserole or Dutch oven over medium heat. Add sausage and bacon and cook, stirring occasionally, until the bacon is almost crisp, 7 to 10 minutes. Remove with a slotted spoon to a small bowl and set aside in the refrigerator.
Add onions and garlic and cook, stirring, over medium heat, until soft and lightly brown, 3 to 5 minutes. Add bell peppers and chile pepper to taste; continue to cook, stirring, until the mixture is soft, about 3 minutes. Stir in paprika. Add tomatoes and cook until they release their juice, about 2 minutes.
Drain the beans. Stir the beans and 8 cups water into the pot; bring to a boil. Reduce heat and simmer, uncovered, for 1 hour. Stir in the reserved sausage and bacon along with salt and pepper. Continue simmering, adding a little water if the beans are dry, until the beans are very soft and beginning to break down, about 30 minutes more. Stir in lime zest and juice.