Pimento Cheese Sauce

Ingredients:

• 2 tablespoons butter
• Half of an onion, finely chopped
• 2 cloves garlic, minced
• 2 ounces diced jarred pimentos
• 1 8-ounce package cream cheese, softened
• 1/2 to 1 cup milk 
• 1/2 cup shredded cheddar cheese
• Salt and pepper to taste

Directions:

Melt the butter in a skillet. Add onion and cook and stir until translucent. Add garlic; cook and stir for 30 seconds. Add pimentos and season with salt and pepper.

Stir in cream cheese and milk, starting with 1/2 cup and adding more to thin out the sauce as needed. Once the cream cheese is completely incorporated and the mixture is bubbly, stir in cheddar cheese until melted. 

Taste for seasoning and adjust as needed.

Smoked Bacon & Vidalia Onion Marmalade

Ingredients:

• 2 to 3 strips bacon
• 1 tablespoon mustard seed
• 1/2 cup apple cider vinegar
• 1 1/2 pounds Vidalia onions, diced (about 5 onions)
• 1/2 cup light brown sugar
• 1/4 cup cane syrup

Directions:
Preheat oven to 350 degrees. Lay the bacon onto a baking sheet lined with parchment paper and cook for 20 to 25 minutes, until each strip is evenly crispy. Remove and chop the bacon into small pieces. Set aside.

Toast the mustard seeds in a dry pot over medium heat just until the seeds begin to dance and get slightly browned. Add the vinegar and remaining ingredients (including the bacon) to the pot. Cover and raise the temperature to medium-high.

Allow the onions to sweat on the heat for about 20 minutes, stirring the pot a few times throughout. After 20 minutes, remove the cover and continue to cook on medium heat until most of the liquid is reduced and the onions are dark in color, approximately 45 minutes to one hour.

Marmalade will last for 2 weeks in the refrigerator and 3 months in the freezer.
Makes 6 cups.

Magic Sauce

Ingredients:

1/2 cup extra-virgin olive oil
1 teaspoon fresh rosemary leaves
1 teaspoon fresh thyme leaves
1 teaspoon fresh oregano leaves
2 teaspoons sweet paprika
2 medium cloves of garlic, smashed into a paste
1 well-crumbled bay leaf
pinch of red pepper flakes
1/4 teaspoon + fine grain sea salt
1 tablespoon fresh lemon juice

Directions:

Gently warm the olive oil over medium-low hear in a skillet or pan, until it is just hot. When hot remove from heat.

While the oil is heating, lightly pound the rosemary, thyme, and oregano in a mortar and pestle.

Stir the paprika, garlic, bay leaf, red pepper flakes, and salt into the oil. Then add the bruised herbs and lemon juice.

You can use this now, but know - the oil just gets better as it ages over a few days. Keep it in a refrigerator. It thickens up when cold. If you need it in a liquid state, place it in the sun of in a warm place for a few minutes.

Makes ~2/3 cup.

Coffee Barbecue Sauce

Ingredients:

1 tbs. canola oil
1 medium onion, chopped (1 cup)
1 tbs. ground cumin
1 tbs. chili powder
2 cloves garlic, minced (2 tsp.)
1 tsp. paprika
3/4 cup ketchup
1/2 cup strong coffee
1/2 cup cider vinegar
1/4 cup molasses
2 tbs. Dijon mustard

Directions:

Heat oil in saucepan over medium heat. Saute onion 5 minutes, or until soft.

Add cumin, chili powder, garlic, and paprika, and cook for 30 seconds, or until fragrant. Stir in remaining ingredients and 1 cup of water. Cover, reduce heat to medium-low, and simmer 30 minutes, or until slightly thickened.

 Strain into bowl, and discard solids. Refrigerate overnight to let flavors mingle.

Firefly's Barbecue Sauce

Ingredients:

5 strips of bacon

1/4 cup thick sliced garlic gloves

1/2 cup onion, chopped

1 large jalapeno pepper, chopped (seeds and all)

2 tablespoons tomato paste

1 tablespoon cajun spice (or any peppery rub)

1/2 teaspoon paprika

1/2 cup balsamic vinegar

1.25 cup beef stock or coffee

1/2 cup of white wine vinegar

1/4 cup maple syrup

1/4 cup soy sauce

2 cups ketchup

Directions:

In the large saucepan, cook bacon slowly until it starts to brown. Add garlic and jalepeno and cook until light brown. Add onions and cook until soft.

Add tomato paste and spice; cook a couple of minutes.   Add vinegar and cook a bit longer.  Add everything else and simmer for 25-30 minutes.

Strain into jar/container.

Sun-Dried Tomato Pesto

Ingredients:

1 cup oil-packed sun-dried tomatoes, drained (~6 oz.)--save the oil

1/2 cup grated Parmesan cheese

1/2 cup fresh basil, chopped

1/4 cup pine nuts (toasting is optional)

6 cloves of garlic, minced

2 dashes Tobasco

1/4 teaspoon red pepper flakes

2 teaspoons of capers (drained)

1 teaspoon mixed Italian herbs

3/4 cup of olive oil

Salt

Pepper

6 sage leaves fried in butter and cooled

Directions:

Place all ingredients except for the olive oil in the food processor, and begin mixing.

Gradually add olive oil unto a smooth paste forms. Add salt and pepper to taste.