These are the recipes from the recent cooking video. Let me know what you think.
Oven Roast Ginger Sweet Potatoes
3 lbs pre - cooked sweet potatoes cut into 1 inch cubes
8 slices of your favorite bacon, diced (pepper bacon or brown sugar bacon would work great)
2 large peeled and chopped shallots
2 Tablespoons 5 spice
1 cup pecan halves
2 Tablespoons grated fresh ginger root
little olive oil (as needed)
Salt (as needed)
Ground black pepper (as needed)
Heat a large saute pan over medium heat and cook the bacon for about 2 minutes, add the shallots, ginger and the 5 spice and cook just long enough for the shallot to soften. Add the sweet potatoes and fold to combine all the ingredients. Make sure you have enough fat from the bacon to coat the sweet potatoes, if not, add a little of the olive oil. Season with the salt and pepper and place on a cookie sheet. Place the pan in a pre-heated 350 degree oven and cook for around 15 to 20 minutes.
Cranberry-Jalapeno Preserves
1 cup red wine vinegar
1 large shallot, chopped
1/2 cup granulated sugar
2 teaspoons 5 spice
2 cups cranberries
1 large seeded and diced jalapeno
Zest and juice from 1 orange
Salt and pepper as needed
This sauce is designed to go over chicken or pork. So after you remove the protein from your saute pan, add the shallots and lightly brown. Add a little of the red wine vinegar to the pan to loosen all the brown bits from the bottom of your pan. Add the remaining ingredients and simmer long enough for the sauce to slightly thicken. Taste the sauce and adjust the seasoning as needed.
Tip: Add some fresh sage and thyme sprigs to your sauce for a great fall flavor.
