Tomato Bacon Jam

tomato bacon jam in a silver bowl on platter with bread

Not sure what to bring to the dinner party? Whip up some of Sweet Daddy D’s Tomato Bacon Jam and grab a box of crackers.  It will be the talk of the party so be prepared to share the recipe.

Just simmer your favorite ripe tomatoes with some smoked bacon and sweet onions. Add in some sweet and savory flavors with brown sugar, lemon and cider vinegar.  Reduce it down until it slightly thickens and you’ve got a world-class appetizer or a super-charged condiment.  The whole thing will be done in an hour, including peeling the tomatoes and prepping all the ingredients.  It’s not only a great appetizer but add it to your favorite sandwich or a burger and its a game changer. And wait until you taste what it can do for a hot dog!

spreading tomato bacon jam on a cracker with a spoon
Tomato Bacon Jam
Votes: 1
Rating: 5
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Tomato Bacon Jam-not only is this a fabulous appetizer that you'll be proud to serve your guests or bring to any party, its also a terrific condiment that brightens up any sandwich or burger. Sweet, smoky flavors round out the intensity of the tomatoes and onions in this super delicious condiment fit for a special occasion or just a family cookout! Try some on your favorite sandwich, burger or hot dog or just spread some on a cracker or toast-unbelievably flavorful.
Servings Prep Time
2 Cups 20 Minutes
Cook Time Calories per Serving
35 Minutes 21
Servings Prep Time
2 Cups 20 Minutes
Cook Time Calories per Serving
35 Minutes 21
spreading tomato bacon jam on a cracker with a spoon
Tomato Bacon Jam
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Tomato Bacon Jam-not only is this a fabulous appetizer that you'll be proud to serve your guests or bring to any party, its also a terrific condiment that brightens up any sandwich or burger. Sweet, smoky flavors round out the intensity of the tomatoes and onions in this super delicious condiment fit for a special occasion or just a family cookout! Try some on your favorite sandwich, burger or hot dog or just spread some on a cracker or toast-unbelievably flavorful.
Servings Prep Time
2 Cups 20 Minutes
Cook Time Calories per Serving
35 Minutes 21
Servings Prep Time
2 Cups 20 Minutes
Cook Time Calories per Serving
35 Minutes 21
Here's What You Need
Here's What You Do
  1. Bring about 8 cups of water to a heavy boil.
  2. Make a crosshatch on the stem end of each tomato with a sharp knife and immerse in the boiling water for about 1 to 2 minutes after it returns to a boil. Remove to a bowl of ice and water to stop the cooking for about 5 minutes.
  3. Remove the peeling and cut out the stem core, then rough chop the tomatoes.
  4. Place the chopped tomatoes in a bowl to accumulate the liquid.
  5. Chop the onions, zest and squeeze the lemon and measure the remaining ingredients.
  6. Slice the bacon crossways into small strips, about ⅛ to ¼ inch.
  7. Starting in a cold cast iron frying pan, fry the bacon over medium heat until the fat has been rendered, stirring often so that it does not scorch. About 5 minutes.
  8. Leaving the bacon in the pan and the heat at medium, add the onions and saute until beginning to caramelize. Make sure to stir often so the onions do not scorch. About 15 minutes.
  9. Add the lemon zest, lemon juice, vinegar and brown sugar and stir well.
  10. Increase the heat to high and add the tomatoes, juice from the tomatoes and a pinch of kosher salt and stir well to combine all the ingredients.
  11. Bring the mixture to a high simmer, then reduce the heat to medium.
  12. Stir often and smash some of the bigger tomato pieces as you go.
  13. Continue on a low simmer for about 15 to 20 minutes, uncovered, until the liquid has mostly evaporated and the mixture is beginning to thicken.
  14. Remove from the heat and allow to cool about 10 to 15 minutes. The mixture will thicken some more as it cools.
  15. This can be served cold or warm over crackers or toast and makes a wonderful condiment for sandwiches, burgers or hotdogs.
  16. Yields about 2 cups.
Recipe Notes

Ripe tomatoes are the key to this recipe, although the variety does not matter so much.  Roma tomatoes are very good in this and are available most of the year. Plum tomatoes are also good, as are Creole Tomatoes when they are available. Use your favorite!

It's important to use a moderate to low heat for most of this recipe, Drawing the sugars out slowly and reducing the tomatoes gradually intensifies the flavors.

Nutrition Facts
Tomato Bacon Jam
Amount Per Serving
Calories 21 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Saturated Fat 0.1g 1%
Polyunsaturated Fat 0.0001g
Cholesterol 0.2mg 0%
Sodium 91mg 4%
Potassium 13mg 0%
Total Carbohydrates 3g 1%
Dietary Fiber 0.1g 0%
Sugars 3g
Protein 0.5g 1%
Vitamin A 5%
Vitamin C 12%
Calcium 1%
Iron 1%
* Percent Daily Values are based on a 2000 calorie diet.

Cranberry BBQ Sauce

Cranberry BBQ Sauce on Grilled Chicken with Green Beans
Cranberry BBQ Sauce in Bowl with Ladle and Andouille Sausage
Cranberry BBQ Sauce
Votes: 1
Rating: 5
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Try something just a little different at the next BBQ. This BBQ sauce is sweet and savory and sets itself apart by combining the tartness of whole cranberries and the smokiness of chipotle peppers. Your family and friends will wonder where this delicious sauce came from and ask for it time and time again.
Servings Prep Time
32 Servings 20 Minutes
Cook Time Calories per Serving
70 Minutes 64
Servings Prep Time
32 Servings 20 Minutes
Cook Time Calories per Serving
70 Minutes 64
Cranberry BBQ Sauce in Bowl with Ladle and Andouille Sausage
Cranberry BBQ Sauce
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Try something just a little different at the next BBQ. This BBQ sauce is sweet and savory and sets itself apart by combining the tartness of whole cranberries and the smokiness of chipotle peppers. Your family and friends will wonder where this delicious sauce came from and ask for it time and time again.
Servings Prep Time
32 Servings 20 Minutes
Cook Time Calories per Serving
70 Minutes 64
Servings Prep Time
32 Servings 20 Minutes
Cook Time Calories per Serving
70 Minutes 64
Here's What You Need
Here's What You Do
  1. Fry bacon until crispy in a cast iron dutch oven over medium high heat, until the fat has rendered.
  2. Remove the bacon from the pot, but leave the bacon grease, and add the onions.
  3. Saute the onions, stirring almost constantly, until clear and the edges are just starting to brown, about 5 minutes.
  4. Add the garlic and stir until aromatic, about 2 minutes.
  5. Add the chili powder, paprika, cumin and lemon zest. Stir to combine all the ingredients and simmer together for about 2 minutes.
  6. Add the chopped pepper, the cranberries and a pinch of salt, stir completely to mix all ingredients.
  7. Add the vinegar, lemon juice and brown sugar and stir well for a couple of minutes, until all the ingredients are combined.
  8. Lower the heat to a simmer and cover for about 10 to 15 minutes, while the cranberries break down. Stir occasionally.
  9. Remove the dutch oven from the heat. Using an immersion blender, reduce the whole cranberries into small pieces. The sauce will have a thick, paste like consistency at this point. (see Notes)
  10. Let the sauce cool slightly, about 5 minutes, then process through a food mill set with its finest disc. Remember to scrape off the bottom of the disc and return that with all the processed sauce to the dutch oven. (see Notes)
  11. Place the dutch oven over medium high heat and mix in the beef stock, starting with about 1 cup. Stir to blend together, adding more stock until you reach your desired consistency.
  12. Reduce to a simmer, cover and allow it to simmer for about 15 minutes, stirring frequently. Add more beef stock to thin out the sauce, if desired. (If you need it to thicken, just simmer without the cover)
  13. Turn heat off and allow to sit for about 10 minutes.
Recipe Notes

Fresh or frozen cranberries are very tart, but the amount of brown sugar can be adjusted to your taste.

Canned cranberry sauce can be substituted for the whole cranberries-use two 15 ounce cans. There are other ingredients in the canned sauce, so you should consider the amount of brown sugar you use. Maybe start with 1 cup, then add more after tasting, if desired.

Use a food processor to chop the onions, garlic and chipotle pepper. You want them as fine as you can get them.

This recipe was developed using about 1/4 ounce of chipotle pepper in adobo sauce-that was 1 pepper.  To increase the heat, add more.

If you do not have an immersion blender, use a potato masher or large wooden spoon to smash the cranberries, or you can add them as is to a blender or a food processor.

If you do not have a food mill, a blender or food processor works very well. Make sure to process the sauce until smooth.

The final consistency of the sauce will depend upon the amount of beef stock or beef broth you add. You may use more than two cups of stock to get the consistency you like....that's OK!

To make this vegetarian, substitute olive oil or vegetable oil for the bacon grease and vegetable stock or broth for the beef stock.

 

 

Nutrition Facts
Cranberry BBQ Sauce
Amount Per Serving
Calories 64 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Saturated Fat 0.3g 2%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 0.4g
Cholesterol 1mg 0%
Sodium 163mg 7%
Potassium 34mg 1%
Total Carbohydrates 14g 5%
Dietary Fiber 1g 4%
Sugars 13g
Protein 0.3g 1%
Vitamin A 9%
Vitamin C 5%
Calcium 0.2%
Iron 1%
* Percent Daily Values are based on a 2000 calorie diet.

Double Shot Butternut Squash

Roasted butternut squash with rum sauce

Heartwarming and special. Roast butternut squash until it is tender, then mix in a sweet and savory sauce fortified with rum and topped off with some Louisiana pecans. This is a great side dish that will upgrade any meal.

 

double shot butternut squash on a plate with shot and bottle of rum
Sweet Daddy D's Double Shot Butternut Squash
Votes: 1
Rating: 5
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A rich and hearty side dish, perfect for winter or anytime. Roasted butternut squash with a delicious sauce of brown sugar, butter, spices and pecans, highlighted with a double shot of dark rum. An instant family favorite.
Servings Prep Time
8 Servings 30 Minutes
Cook Time Calories per Serving
1 Hour 381
Servings Prep Time
8 Servings 30 Minutes
Cook Time Calories per Serving
1 Hour 381
double shot butternut squash on a plate with shot and bottle of rum
Sweet Daddy D's Double Shot Butternut Squash
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
A rich and hearty side dish, perfect for winter or anytime. Roasted butternut squash with a delicious sauce of brown sugar, butter, spices and pecans, highlighted with a double shot of dark rum. An instant family favorite.
Servings Prep Time
8 Servings 30 Minutes
Cook Time Calories per Serving
1 Hour 381
Servings Prep Time
8 Servings 30 Minutes
Cook Time Calories per Serving
1 Hour 381
Here's What You Need
Double Shot Sauce
Here's What You Do
  1. Preheat oven to 425 degrees.
  2. Butter the inside of an oven safe baking dish.
  3. Peel and cube the butternut squash, place in the backing dish with a pinch of salt; mix well to distribute salt.
  4. Place the butternut squash in the preheated oven and roast for 40 minutes.
  5. While the squash roasts mix the ingredients for the sauce:
  6. In a sauce pan over medium heat, melt the butter.
  7. Add brown sugar and stir until desolved.
  8. Add salt, thyme and allspice; mix well
  9. Stir in the apple cider vinegar and rum.
  10. Add the pecans and the whole cloves, continue to stir.
  11. Bring to a low boil and cook about 5-10 minutes, stirring often. Set aside until butternut squash is ready.
  12. After the butternut squash has roasted for 40 minutes, remove the it from the oven. Mix well.
  13. Check for tenderness by probing with a toothpick. If the squash is still hard, place back in the oven and check again in about 10 minutes. When the butternut squash is beginning to get tender, go on to the next step:
  14. Pour the sauce over the butternut squash and mix well
  15. Return to the oven for 10 to 20 minutes until the butternut squash is soft when probed with a toothpick.
  16. Remove for the oven and mix well.
Recipe Notes

The butternut squash is ready when it is tender, regardless of how much time it has been in the oven. Use a tooth pick to probe the squash after about 40 minutes, just put it back in the oven if its still tough.

This butternut squash will go very well with many things-try it with roasted chicken or turkey, or a nice pork loin or pork or beef tenderloin. Versatile, nutritious, warming, and rich with a little kick.

Besides tasting great, Butternut Squash is pretty nutritious as well. It's a source for potassium and other important nutrients and a great source of fiber. It benefits your hair and skin, digestion and blood pressure. Here’s a short article  on the nutritional benefits of Butternut Squash.  

You can also learn a little more about Butternut Squash and other winter squash varieties by reading my Lagniappe article Get to Know your Butternut Squash.

Nutrition Facts
Sweet Daddy D's Double Shot Butternut Squash
Amount Per Serving
Calories 381 Calories from Fat 207
% Daily Value*
Total Fat 23g 35%
Saturated Fat 11g 55%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 43mg 14%
Sodium 283mg 12%
Potassium 6mg 0%
Total Carbohydrates 42g 14%
Dietary Fiber 4g 16%
Sugars 20g
Protein 3g 6%
Vitamin A 303%
Vitamin C 67%
Calcium 9%
Iron 9%
* Percent Daily Values are based on a 2000 calorie diet.