Cactus Jelly Bourbon'd Bacon Tacos

Good morning to you darlings!

So if you follow me @ Gastronomical Sovereignty, you may know I take part in this little thing called Foodie Pen Pals... And by little, I mean gargantuan. It's over 1000 members strong and each month we swap packages all around the world just stuffed with incredible food stuffs. It really is amazing to have so many food bloggers, non-food-blogger bloggers and blog readers connect over such vast distances!

This past month a woman named Tenecia had me as her assignee. You can read more about her here or check out her blog, Boobs, Barbells and Broccoli. One of the things she sent me was a locally crafted Cactus Apple Jelly. 

Um, first response: heck yeah! 

And my second response: what the ef is cactus apple jelly?

Now, the average person might spread that baby on some whole wheat toast, or a sesame seed bagel maybe, or if they were feeling really adventurous... dare i say, some homemade, from-scratch pancakes...? Oooooh, that's living on the edge!

But I'm no ordinary person. And neither is Tenecia. I wanted to do abnormality justice damn it!

Instead, I threw a good half jar into a small saucepan, reduced it down with a 'lil bourbon - because we all know bourbon makes everything better - and then used it as a glaze...for bacon.

Because if bourbon doesn't make everything better, bacon sure does. Mmmmm bacon... err bourbon... uhhh bourbony bacon.... mrraaaawwwwlllll.... (that's drooling in type form).

Tenecia also included a package of hand made tortillas from her area so what else could I possibly make besides cactus jelly bourbon'd bacon tacos?

Cactus Jelly Bourbon'd Bacon Tacos

(printable recipe) - serves 8 as an appetizer or 4 as a main.

Ingredients:

1 Lb. Happy Bacon, chopped.

8 Oz. Cactus Apple Jelly (though regular apple jelly would suffice).

1 Oz. Bourbon.

Handful or Two of Fresh Arugula.

1 Ear of Fresh Corn.

1 Pint Fresh Tomatoes.

Some Sour Cream (for serving).

8 Organic Corn or Flour Tortillas.

What to Do:

Place a pot of water over high heat and bring to a boil. Add the corn and allow to cook until tender. If it's fresh from the farmer's market it will cook much faster (approx 3 minutes); if it's store bought, hang on for 7-10. Drain, allow to cool to touch and then using a steak knife, saw the kernels off the cob. Set aside. 

As the corn cooks, dice the tomatoes and wash and dry the arugula. Sprinkle both lightly with salt and toss the arugula with a touch of good quality olive oil.

Place a large frying pan over medium-low heat. When hot, gently and carefully place the bacon in the pan. Cook until crispy, flipping half way through - be careful! The grease is a hot one! Drain on a paper towel lined plate and set aside. 

Turn your oven to 300 degrees F. Gently heat the taco shells as you finish the recipe. Alternatively, you could do this in a microwave for 60 seconds with the tortillas wrapped in a towel.

Wipe out the pan and add the jelly and bourbon, Reduce until relatively thick and sticky. As it cools it will get thicker. If it gets too thick, just reheat.

Add the bacon and stir well.

Throw all the ingredients into separate bowls and build your tacos...then...fill up your glass with one of these...and....

Eat!

What gets your creative motor running? What inspires you?

This post is linked up with Cast Party Wednesday; Whole Foods Wednesday @ This Chick Cooks; Whole Food Wednesdays @ Beyond the Peel; Frugal Days, Sustainable Ways; Showcase Your Talent Thursday; Full Plate Thursday; Tastetastic Thursday; Foodie Friday; Fight Back Friday; Fresh Bites Friday.