Sunday, December 30, 2012


So this might not be the prettiest dish I've ever posted about, but it is absolutely one of the tastiest. Ever since I had my first burger from Father's Office in LA, I feel in love with their bacon-onion topping. It is this delicious marmalade/jam made from sweet onions and smoky bacon that just paired beautifully with the other toppings on the burgers. I got obsessed with recreating it and while this recipe is not the exact same, it satisfies all the same taste buds.


Ingredients
8 slices of nice bacon
6 pounds of onions (i like yellow for this, but any will work)
2 tbsp salt
3 cups apple cider
1/3 cup balsamic vinegar
1/3 cup red wine vinegar
1/2 cup brown sugar
Thyme (I used dry this time, but fresh is ideal)
Black pepper to taste



You want to start off my cutting up your bacon into small pieces (easiest when the bacon has been in the freezer for 15 minutes) and fry it up.

Move all the cooked bacon to the side and leave the bacon fat in the pan.


Next you want to slice up your onions and add them to the bacon fat.

Add the salt and cook down for about 20 minutes until the unions are softened and beginning to turn slightly brown.


Once the onions are slightly browned, add all the other ingredients (including the reserved bacon) and cook over medium-low heat.

This is going to take up to two hours until all the liquid is essentially evaporated and all the flavors have melded together.

This is great on burgers, which is what I originally made it for, but it also works as just a topping on some crusty bread or inside an omelette. It is a little complicated and involved, but trust me, the final product is worth it.
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Sunday, December 23, 2012

So I cannot believe how long it has been since I had a chance to update this thing. I really thought I would be able to keep up with this during the semester, but I had no idea my second year of law school was going to be so busy. Even when I managed to find some time to cook for myself, there was no way I had time to make a blog post out of it. Thankfully, I think I am going to be able to have a little more balance next semester. I am still going to be doing a ton of stuff, but I think the way my class schedule is working out should allow me to update this thing once or twice a week.

The following post I have actually had on my computer since this past summer. I ended up deciding to go through the pictures and put the post together today because I am feeling a little homesick. Even though I am on break from school for the next couple weeks, money and logistics made it so that I won't get to see any of my family this break (which means it will probably be about 7 months total before I see my family).

This post helped the homesickness out a little because the day we made these skewers was amazing. We were having a bunch of uncles, aunts, and cousins come over for dinner so I was able to make my three siblings (and one cousin) help me with these. It was such a good afternoon and doing this with a group of folks definitely made the monotony more bearable. Plus, once we were done, we had delicious shrimp skewers.


Skewers
Shrimp
Wooden skewers
Lemons and Limes

Brine
Salt (1/4 cup per 1.5 lbs of shrimp)
Sugar (1/4 cup per 1.5 lbs of shrimp)
Water (1 cup per 1.5 lbs of shrimp)
Ice (2 cups per 1.5 lbs of shrimp)

Marinade
Lemon
Oregano
Red Pepper Flakes
Olive Oil
Salt

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Welcome to my blog, where you can join me as I revel in my love of food. Eating it, cooking it, baking it, watching it on TV and even learning about it. If it has to do with food, I am probably interested.

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