Pepper Weeenies
serves a crowd

Ingredients:

1 1-pound package Zatarain's Crawfish, Shrimp, & Crab Boil seasoning mix
1 (or more) packages hot dogs

In a large stockpot, mix 8 quarts water and seasoning mix. Bring to a boil over high heat.
Add hot dogs to the pot, and cook according to package directions.
For a party, remove hot dogs from the pot and return the liquid to a boil.
Cook additional hot dogs as needed.


Smoked Bacon & Vidalia Onion Marmalade
(makes 6 cups)

2 to 3 strips bacon
1 tablespoon mustard seed
1/2 cup apple cider vinegar
1 1/2 pounds Vidalia onions, diced (about 5 onions)
1/2 cup light brown sugar
1/4 cup Steen's cane syrup (available at Amazon)

Preheat oven to 350 degrees. Lay the bacon onto a baking sheet lined with parchment
paper and cook for 20 to 25 minutes, until each strip is evenly crispy. Remove and
chop the bacon into small pieces. Set aside.

Toast the mustard seeds in a dry pot over medium heat just until the seeds begin to
dance and get slightly browned. Add the vinegar and remaining ingredients (including
the bacon) to the pot. Cover and raise the temperature to medium-high. Allow the
onions to sweat on the heat for about 20 minutes, stirring the pot a few times
throughout.

After 20 minutes, remove the cover and continue to cook on medium
paper and cook for 20 to 25 minutes, until each strip is evenly crispy. Remove and
chop the bacon into small pieces. Set aside.

Toast the mustard seeds in a dry pot over medium heat just until the seeds begin to
dance and get slightly browned. Add the vinegar and remaining ingredients (including
the bacon) to the pot. Cover and raise the temperature to medium-high. Allow the
onions to sweat on the heat for about 20 minutes, stirring the pot a few times
throughout.

After 20 minutes, remove the cover and continue to cook on medium
heat until most of the liquid is reduced and the onions are dark in color,
approximately 45 minutes to one hour.

Marmalade will last for 2 weeks in the refrigerator and 3 months in the freezer.