While Chef Yves enjoys a well deserved vacation the classes continue on Thursdays...
1 slice bacon
1 bunch fresh thyme
Extra-virgin olive oil
1/2 onion, chopped
2 garlic cloves, chopped
2 cups ketchup
1/4 cup brown sugar
1/4 cup molasses
2 tablespoons red or white wine vinegar
1 tablespoon dry mustard
1 teaspoon ground cumin
1 teaspoon paprika or smoked paprika if available
Freshly ground black pepper
Wrap the bacon around the bunch of thyme and tie with kitchen twine so you have a nice bundle. Heat about 2 tablespoons of oil in a large saucepan over medium heat. Add the thyme and cook slowly 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste. Add the onion and garlic and cook slowly without coloring for 5 minutes. Add the remaining ingredients, give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes to meld the flavors.
1lb cheddar cheese, cut into small pieces or shredded
1 (13 ounce) can evaporated milk
4 tablespoons butter or margarine
1 teaspoon dry mustard
Melt butter in medium pan over medium heat. Add milk and bring to a simmer. Remove from heat and whisk in dry mustard. Add cheese in small batches while stirring, making sure each addition is melted before adding more.