Food Musings

A Winnipeg blog about the joy of preparing food for loved ones and the shared joy that travel & dining brings to life.

Bacon Jam-My Latest Obsession


I first tried this crazy concoction this summer at The Keg on a hot dog and have obsessed about it ever since.  A friend made us a jar for our Labour Day Weekend at the beach house.  She also gave Daughter #1 the recipe which I have attempted to secure a couple of times.  When we are together, we get focused on other tasks and then I forget to follow through.  I typically remember that I am recipeless when I am riding down to the main floor of her block in the elevator-drat!  

So I did what everybody else does now a days, I Googled the recipe and know that the one that I have posted here contains most of the same ingredients.

Bacon Jam

1 lb. smoked bacon (or use regular bacon and liquid smoke)

4 cloves garlic, chopped

1 medium onion sliced

3 T brown sugar

Tabasco sauce (according to taste)

1 c coffee

1/4 c apple cider vinegar

1/4 c maple syrup

Black pepper to taste

extra water

Fry the bacon in batches until lightly browned and beginning to crisp. Using a light touch, cut into 1″ pieces. Transfer the bacon, onion and garlic into a heavy based cast iron pot and add the rest of the ingredients except for the water. Simmer for 2 hours adding 1/4 of a c of water every 25-30 mins or so and stir. When ready, cool for about 15-20 mins and then place in a food processor. Pulse for 2-3 seconds so that you leave some texture to the “jam”.

Here are the ingredients that I assembled for the sandwich lunch that I made with the precious stuff that weekend: chicken, havarti, portebella mushrooms, grilled peppers, mixed greens, tomatoes and chipata buns.

Ta da!

 Kath’s quote: “And the Quangle Wangle said
To himself on the Crumpetty Tree,–
‘Jam; and Jelly; and bread;
Are the best of food for me!”-
Edward Lear

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Little Saigon


There is something particularly near to my heart about a family run restaurant.  I suppose it is because our kids have been encouraging D to open one of our own and we just have not has the gumption to do so.  There are toddler toys evident at Little Saigon and I got a glimpse of the newest generation when we were there last week.  Apparently Mom and son are the principals. 

Mom took my order for two Vermicelli Bowls to go when I was on my way to meet my own Mom last week.  She asked me on the phone if I wanted an order of spring rolls and when I declined, she said “no, worry, on the house”.

The very next night I was back again and Number One son took care of us.  In fact, when my sisters and I take our Mom out for dinner, he is almost always our waiter.  We go often with Mom, as parking right out the back door is almost always available and the space is very open and accessible. 

On this night D and I were being treated by a good friend of ours to thank us for our previous hospitality.  A case of paying it forward, as it were.  We had an all-inclusive meal for 4: an appetizer, a soup and four main course dishes to share all for one price ($49).  We started off with Salad Rolls with sliced shrimp apparent through the thin rice paper wrapping. 

Vietnamese Spring Rolls are accompanied by a smooth and creamy peanut sauce and once again Number One son declared “they are on the house”.

Next up was Sweet and Sour Soup.  I love all kinds of Vietnamese Pho (soup) but had never sampled this one-absolutely delicious.

The sizzling chicken in satay sauce, declared on the menu that it would be spicy but we did not find it too hot.

We also enjoyed the beef, ginger and green onions.

The combination seafood and BBQ pork is an old favourite.

The star of the evening, for this and occaisions when we take our Mom was the Salt and Pepper Breaded shrimp with the shell off.  The breading is both salty and sweet and we can’t get enough of these.  Even the shreds of green and red pepper that the shrimp are laid upon to serve them, are delectable.

Little Saigon Restaurant on Urbanspoon 

Kath’s quote: ““Food responds to our soul’s dream as to our stomach’s appetite.”-Joseph Delteil

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