12 or more Meyer or other lemons, scrubbed clean
fresh lemon juice as needed
Slice lemon into 8th leaving the bottom connected.
Stuff the lemon with sea salt. Really work it in there. Stuff into sterilized jars, layer salt in between packed lemons. Fill the jar and make sure the lemons are covered by a layer of salt and juice. You’ll need to squish them a little so juice comes out to cover them.
Seal and set in the kitchen counter for a month, shaking and turning once a day. The lemons are ready to use when rind is soft. You can store them in the fridge for 6 months.
Always rinse lemons before use. More commonly the rind will be used in recipes (mince it), but the flesh can be used as well. The salt can be used in fish and chicken recipes. Also think cocktails.
2 preserved lemons
2 tablespoons dijon mustard
1/4 cup honey
1 garlic clove
salt and pepper
In the cuisinart, blend in some olive oil until it gets to the consistency of mayonnaise. Dip veggies in it with some humus or spread on some sammy’s.
This is one of my favorite recipes right now. It’s easily adaptable to your tastes too! Use Pancetta, more or less wine and or chicken broth. I love me some sauce so I double it anyway. I mean you have to have something to dip your garlic bread in!
1 pound of Pasta, Cooked Al Dente (I like farfalle)
Reserved Pasta Water, If Needed
1 pound of bacon –chopped (Use GOOD bacon)
3 whole medium Leeks, Sliced Thin (again use more or less to your taste)
½ cup Dry White Wine
1/2 cup chicken broth
½ cup Heavy Cream
½ cup parmesan cheese – shredded fine (or more! Tee hee)
Salt And Freshly Ground Pepper, To Taste
Parmesan Cheese, Shaved
Cook pasta until al dente and set aside. Reserve 1 cup of pasta water. Saute bacon until fat is rendered and it starts to brown, remove from heat, chop into 1 inch pieces. Remove excess bacon fat (leave some, you are making a sauce afterall! But if you used good bacon like I said, this might not be a problem) and add sliced leeks and cook for 8 minutes or until tender.
Pour in wine, then cook an additional 3 minutes, until reduced. Add chicken broth. Reduce heat to low, then pour in cream. Add salt and pepper to taste. Stir in shredded Parmesan and bacon.
Toss in pasta, adding a little pasta water to thin as needed. Serve with Parmesan shavings over the top.
*Also very good chilled, if you don’t make extra sauce! Try it as a pot luck salad!
1 pound good bacon
1 large onion, thinly sliced
5 cloves of garlic, minced
3 tablespoons brown sugar
2 tablespoons Sriracha
1 cup coffee
1/4 cup apple cider vinegar
1/4 cup maple syrup
fresh cracked black pepper
Whisper of liquid smoke
1/4 teaspoon smoked Spanish paprika
1 tablespoon red wine vinegar
Cook the bacon in batches over medium high heat until it’s lightly browned and just starting to crisp. Let cool.
Add the onion and garlic and cook over medium heat until soft and translucent about 15 minutes and hey a little carmelized onion never hurt anyone.
Slice the bacon into small chuncks.
Put the bacon chuncks back into the pan and add the brown sugar, sriracha, coffee, apple cider vinegar, liquid smoke and maple syrup. Bring to a boil then let simmer.
Simmer over low heat stirring every now and then for 3-4 hours until you can no longer tell the onion from the bacon and it has a thick consistency and deep rich brown color.
Let cool for 30 minutes than transfer to a food processor. Pulse for several seconds to finely chop and blend the mixture.
Return to the pot. Cover and place in the refrigerator overnight.
With a spoon, scoop the majority of the fat from the top of the jam. Place the pot on the stove turning the heat to low. Add the black pepper to taste, smoked paprika, and red wine vinegar. If you desire more heat, add another squirt of Sriracha. Cook for 45 minutes until almost all the liquid is evaporated.
Store in the frig. in a mason jar.
This is Sriracha. Just in case you didn’t know. You’re welcome.