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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