I was watching my new obsession (Eat St.) on the Food Network the othe rday and was amazed to see possible the best invention ever. They were profiling a product called Bacon Jam that was served on a truck called “Skillet”. They said that they spread it on just about everything and even sold it around the world on the internet. I ran to the computer and…the network was down. My credit card was happy.
Let’s face it; the wheel (pretty good), penicillin (also quite good) but BACON JAM?! C’mon, this is a genius notion and I really need some (need being a relative term).
My internet is happy again and I’ve found a recipe. It is supposed to be for giving away but let’s be honest-that is unlikely to happen. I have visions of this on sandwiches, on salmon, on burgers, on a spoon being eaten late at night by the light of the fridge…
Apparently it’s also known as “Trailor Park Pate”. Sign me up!
I found several different recipes but good ol’ Martha Stewart won out (she had me at ‘slowcooker’). I’ve added another link below to a spicier version but it entailed some ingredients that I don’t have hanging around-if you are a fan of spice then give the second one a whirl.
1 1/2 pounds sliced bacon, cut crosswise into 1-inch pieces
2 medium yellow onions, diced small
3 garlic cloves, smashed and peeled
1/2 cup cider vinegar
1/2 cup packed dark-brown sugar
1/4 cup pure maple syrup
3/4 cup brewed coffee
1.In a large skillet, cook bacon over medium-high, stirring occasionally, until fat is rendered and bacon is lightly browned, about 20 minutes.
With a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 tablespoon fat from skillet (reserve for another use); add onions and garlic, and cook until onions are translucent, about 6 minutes.
Add vinegar, brown sugar, maple syrup, and coffee and bring to a boil, stirring and scraping up browned bits from skillet with a wooden spoon, about 2 minutes. Add bacon and stir to combine.
2.Transfer mixture to a 6-quart slow cooker and cook on high, uncovered, until liquid is syrupy, 3 1/2 to 4 hours. Transfer to a food processor; pulse until coarsely chopped. Let cool, then refrigerate in airtight containers, up to 4 weeks.
Chipotle bacon jam
1 pound of bacon
4 cloves of garlic, minced
1 sliver of onion
1-4 chipotles en adobo (depending on the level of heat you can tolerate)
2 teaspoons adobo sauce (from the can)
2 teaspoons ancho chile powder
1/2 teaspoon allspice
1/2 teaspoon ground Mexican hot chocolate
1 cup of brewed coffee
1/4 cup apple cider vinegar
Black pepper to taste
Cook the bacon until fat is rendered, but not too crisp. Cut cooked bacon into two-inch sized pieces.
On medium heat, cook the onion and garlic in one tablespoon of rendered bacon fat in a medium-sized pot for two minutes. Add the cooked bacon, spices, apple-cider vinegar and coffee. Simmer on low for two hours, stirring occasionally. If jam starts to get dry, add water, 1/4 cup at a time.
After two hours, place bacon jam into a food processor, and puree for two or three seconds, tops. You just want to bring it together but still have some chunks.