INGREDIENTS

INSTRUCTIONS

Date: Thu, 16 May 1996 09:03:38 -0500  From: "Goslowsky, George"
<gjgoslow@ingr.com> Well guys, here's the  latest - Drawing upon
y'all's generous suggestions, here is the  revised recipe and the
results from a test drive.  Note the new ingredients, the smoked onion
and the dried tabasco.  Last night I took a couple of white onions,
peeled them and put them  on the grill to smoke for a couple of hours.
Whenever I grill (which  is very frequently  :-)  ) I like to use the
coals left over to cool smoke whatever I can  lay my hands on. Last
night it was onions. For a medium onion, just  peel and cut in half.
For a large onion, just peel and cut into thick  slices. Place them on
the grill away from the coals, add mesquite  chips and close the lid
for a couple of hours.  The dried tabascos were for two reasons.  One.
I didn't have enough  fresh habs as I was planning to use more this
time  ;-) .  Two.  Having a clean fruity taste, to me, I thought that
they would make an  excellent contribution.  Now for the modified
algorithm.  I fried the bacon crisp, first.  But  I added the onion
while it was frying.  When it was done I kept the  onions and drained
all but ~1 tsp. grease. Then I added the rest of  the ingredients,
deglazed and allowed the sauce to simmer and reduce  by about a half.
Throw the bacon back into the glaze, toss and serve.  This time they
were not gummy at all and my oldest daughter said that  they were
incredible.  My final opinion?  Definitely got a winner  here. If
anyone else tries it, please let me know what you think. I  am always
interested in constructive feed back.  CHILE-HEADS DIGEST V2 #323  From
the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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