[libertarian27]

Thanks guys!

OK, I think I better make two gallons! And do it all in batches, just to make sure.

I wasn’t going to do any vegetable additions but I like that recipe and will incorporate.

I’ve got a lot of pork fat - and since ‘pork fat rules’ hopefully I’m half way there :>)

Thanks again.

[libertarian27]

Balsamic Caramelized Onions with Golden Raisins Sauce

[I adjusted this recipe I found on a chat site - It’s really good!]

1 Sweet Onion Sliced (all purpose onions don’t really cut it here)
4T Butter
2 T Brown Sugar (Original recipe called for 4T - too sweet for us - adjust as desired)
1/2 Cup Golden Raisins
4T Balsamic Vinegar
1/4 Cup Marsala Wine

In a saute pan cook the onions in the butter until golden, add the brown sugar, raisins and balsamic vinegar and cook to incorporate @5 minutes or so - finish off with Marsala wine - cooking for a few minutes (add additional butter at the end to finish if desired - I’ll hold back a Tablespoon at the beginning and throw it in at the end)

Great with pork tenderloin. Bake, grill or pan fry the pork, slice into medallions and add to sauce to coat and heat thoroughly.

(I’m going to make a bunch of this too for tonight’s dinner ... oops, I better get going - I’ve got sauce and gravy to make!)

[Mind-numbed Robot]

Pork gravy:

In a large pot saute’ onions, garlic, bell pepper and celery in bacon grease.
Add a three pound pork shoulder to pot and cover with water.
Cook for six hours.
Remove pork shoulder from pot and meat from bone.
Add meat back to pot and cook another thirty minutes.
Puree batches in a blender and return to pot.
Thicken or thin to desired texture.
Throw that away.
Buy large container of powdered pork gravy and follow instructions.

Enjoy!