Chef Matthew was at it again with his Bacon Jam. This week at Tuesday Lunch, he whipped up grilled cheese sandwiches with Bacon Jam and homemade Pimiento. Wow – now that’s a grown-up take on a kids’ favorite. Packed with flavor, these little gems were a hit.
Earlier this summer, Chef Matthew topped burger sliders with his Bacon Jam at a Tuesday Lunch. That was a crowd pleaser! We had lots of requests, so he made a large batch so we could offer it for sale in our Dinners on Demand freezers in The Kitchen Shop. Sure enough, it sold out quickly. So he made more. And it sold out quickly. (See a pattern here?) Well, he made extra today, as well. So look for it in our Dinners on Demand freezers or make it at home. You choose.
Besides grilled cheese and burger sliders, try the bacon jam with potatoes, eggs, pasta dishes, as appetizers with crackers and cheese, or even by the spoonful straight-up! Yum. Let us know other uses you find for it – we’re always looking for a delicious new way to ingest it. 🙂
Bacon Jam
- 5 pounds bacon, diced
- 2-3 shallots sliced
- 5 cloves garlic, minced
- ½ cup apple cider vinegar
- 1 tablespoon smoked paprika
- 1 teaspoon cayenne pepper
- Pinch of salt
- 1 cup brown sugar
- ½ – 1 cup molasses (preferably sorghum)
In a medium saucepan, add the bacon and render it slowly until crisp around the edges. Transfer bacon onto a paper towel. Remove all but 1 tablespoon of bacon fat from pan. Add the shallots and sauté until soft. Add the garlic and sauté for 30 seconds. Add the apple cider vinegar and cook for 1-2 minutes, stirring frequently. Add the paprika, cayenne pepper, salt, and brown sugar; mix well. Add bacon and molasses and cook over med-low heat for 20 minutes, or until thickened, stirring frequently to prevent scorching. May be served hot, cold or at room temperature.  Makes approximately 1 quart
