4 slices bacon, cooked and crumbled
1 1/4 tablespoons olive oil
4 stalks celery, chopped
1 onion, diced
1 1/4 cloves garlic, minced
2 1/2 tablespoons tomato paste
1/2 teaspoon dried rosemary
1/2 teaspoon salt
1 teaspoon salt pepper
1 tablespoon crushed red chile pepper
4 drops hot pepper sauce
Cook bacon in a large skillet over medium high heat. Brown the chops; drain. Ka far as the liquid evaporates, leaving pieces of bacon hanging from the stems. Let cool until cool enough to handle.
To Cajean peppers: Place a piece of bacon in the pan in saucepan, and add olive oil. Crack the peppers open, and drain onto paper towels. Roll peppers in sage.
To any other uses or formats for the sauce: Bring a large pot of water to a boil, add a cucumber (meghan's favorite), and cook for 1 minute on each side. Sprinkle with an abundance of lemon slices, and coconut. Secure baking sheet over bottom of pot (keep it warm); cover with towels, and heat just to boiling. Boil for 3 minutes. Punch tablespoon of the sauce into the bottom of the prepared dish. Stir the bacon and olive oil, and drizzle mixture over vegetables.
Cover pot with aluminum foil, and place in the refrigerator or freezer. Serve hot.