Jamaican Jerk Bacon

Last November, (a year ago – yes, shut up!) the Whiskey Bacon crew gathered at Brown Barn Cafe with friends and fellow bourbonites to celebrate a delicious evening of beer, bacon and bourbon. During this Beer, Bacon & Bourbon event one of the snacks we feasted upon was Jamaican Bacon.

Jamaican Jerk Bacon - Beer Bacon Bourbon-2

Made by Whiskey Beard, this savory treat will Jamaican you crazy! You won’t be able to eat just one (or two or three) bites of this delicious bacon.

Jamaican Jerk Bacon - Beer Bacon Bourbon-1This is a traditional, Jamaican jerk rubbed recipe. Even though it calls for one habanero it’s not overly spicy, and there is a nice blend of citrus and heat. Please keep in mind that the orange juice in an important part of this recipe.

Beer, Bacon & Bourbon was may be the first of many Whiskey Bacon events to come. We’d like to once again thank Brown Barn Cafe for hosting, and the Susquehanna Brewing Co for supplying us with delicious beer to benefit one of our favorite charities.

Brown Barn Cafe

100 E. Overbrook Rd, Shavertown, PA.
Brown Barn Cafe
Facebook.com/brownbarncafe

Susquehanna Brewery Co

635 South Main Street Pittston, PA
Susquehanna Brewery Co
Facebook.com/sbcbeer
@SBCBeer

This traditional, Jamaican jerk rubbed recipe calls for one habanero but is not overly spicy, thanks for a nice blend of citrus and heat.

Prep Time: 30 minutes

Cook Time: 30 minutes

Yield: 12

Ingredients:3/4 cup orange juice1.5 tbsp thyme2 oz ginger1 tsp salt1 scotch bonet2 heads garlic1/2 tbsp cinnamon1 tbsp honey1 sm onion1/4 cup soy1/2 tbsp brown sugar1 shot rum12 slices bacon
Instructions:
Mix, puree, split ? in a container and ? in a large freezer bag. Soak bacon 1-2 days in freezer bag. Remove bacon and discard marinade. Lay bacon on a cooling rack in a aluminum lined cookie sheet. Coat bacon with the rest of the mixture. Starting in a cold oven, cook at 375 for 20 minutes. Flip bacon slices over and cook for 10, or until desired crispness.

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The post Jamaican Jerk Bacon appeared first on Whiskey Bacon.

Originally posted 2013-11-25 05:30:12. Republished by Blog Post Promoter

Broccoli and Kale Soup

Broccoli-Kale-Soup2I’m a big fan of thick and creamy soups. In trying to eat a little healthier (have to do something to balance out the amounts of whiskey and bacon we consume!) I find that that combo leads to potatoes and/or cream being added to the soup. No ma gusta. Broccoli-Kale-Soup1Then the idea hit…beans. Loads of good stuff and nowhere near as heavy. Thanks to my CSA box from Fertile Grounds, I had tons of veggies to choose from when deciding what kind of soup to make. Given that my fridge and freezer were full of kale, it made the most sense. The broccoli though… that was a matter of ‘use it before it goes bad’. I admit, I’m a carnivore, most vegetables and I don’t see eye to eye. But I didn’t want the broccoli to go bad and I do want some green stuff in my body, so I figured why the hell not. Broccoli-Kale-Soup3

I was pleasantly surprised. It took a few batches to get the texture and flavor right…and I didn’t complain about eating those many batches. Seasoning is a big key. The salt, garlic and lemon combo give it a bright savory taste. The broccoli and beans make it nice and creamy, without the starch or cream. I like mine thicker, but you could add more water to thin the soup out. Also, the power of your blender/hand wand/liquefying device will determine the consistency. While mine isn’t the strongest, I’m actually ok with having a few bits of the kale and broccoli in there to help the texture. Regardless, as a king of the meats, I can tell you that anyone from vegans to your local T-Rex will enjoy this soup!
Broccoli and Kale Soupby WhiskeyBeard

Prep Time: 10 minutes

Cook Time: 20 minutes

Yield: 8

Ingredients:1 vidalia onion 7 garlic cloves1 can great northern beans5 cups kale6 cups broccoli1 cup vegetable broth2 cups water2 tbsp salt2 tbsp pepper1 tbsp olive oiljuice of 1 lemon
Instructions:
Roughly chop onion and garlic. In a medium to large pot on medium heat, add oil and heat until it shimmers. Then add onions, pepper and 1 tbsp salt. Cook until onions soften, about 4 minutes. Add garlic and cook for another 2-3 minutes. Stir often make sure garlic doesn't burn. Add stock and water, increase heat to high and bring to a boil. While water comes to temperature, remove stem from kale and roughly chop it and the broccoli. Drain and rinse beans as well. Once pot comes to a boil, add beans and cook for 4 -5 minutes. Now, add broccoli first and then kale last so it's on top. This will allow it to steam, not boil. Cover with lid. Check pot every 2 minutes and cook no longer than 10 minutes. You want the kale to steam and brighten in color. Be careful not to cook too long, 8-10 minutes max. Overcooking will discolor kale and broccoli. When done, using either hand wand or blender, puree the mixture. If using a blender, do in batches and add back to pot when done. When fully pureed, add remaining salt (or more if you like) and lemon juice.

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