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.
Did. Not. Need. To. See. This.Snapper…recipe hoarder.
But it's bacon…and…jam 🙂
Ms Bibi said:
I think you are my teenage son's new hero,lolHope you can come and share it at Foodie Wednesdayhttp://www.dailyorganizedchaos.com/meatballs-stroganoff/
A teenager's hero! THAT is great praise :}
The Mrs said:
Oh yes. Oh yes. Oh yes.I will be the best hostess gift giver ever.Except that I'll eat this by myself, locked in the pantry so I don't have to share.But it's the thought that counts, right?
L'Heure Bleue At Home said:
Oh my! Bacon jam sounds addictive. Thanks so much for stopping by L'Heure Bleue At Home.
You don't even need to tell anyone that you made it-we're having it slathered on burgers tomorrow night. I might have a late night grilled cheese too if the Breadmaker hurries up.