Friday, 21 December 2012

Bacon Jam... Georgia Approved

Everyone who knows me knows my love for bacon and that I use it a lot of my cooking. Whether I am laying down a wicked base flavour or highlighting the beautiful belly itself my love for the product is evident. I cure my own for goodness sakes. So there I was re-watching some food television and one of the chefs made mention of making a bacon jam. I was appalled at myself for not thinking of doing this myself. So I decided to give it a try. I am amazed that I have lived my live without this being a part of it. It is without a doubt one of the best things that I have ever put on a slice of bread. That is coming from a guy who loves and I mean loves his sandwiches. It may be the best thing in the history of things. Well maybe not but it is amazing none the less.

The greatness of this recipe comes from combining a whole lot of things that I love to cook with. Not only do you have bacon, you have caramelized onions and garlic, some Siracha and a touch of maple syrup. It is amazing I swear it. Slightly spicy, but sweet and salty all at once it puts a smile on my face just thinking about it. So here we go Bacon Jam.

Bacon Jam to the tune of Mr. November by The National

10 slices of thick cut double smoked bacon
3 onions roughly chopped
5 cloves of garlic minced
½ cup ketchup
3-4 tbsp sriracha
3-4 tbsp maple syrup
1 tbsp molasses
1 tbsp olive oil

-The cooking of this takes a little bit of time but it is so worth the wait. In a pan heat oil and add your bacon, garlic and onions. Get them going and then lower the heat to low. Let them work until the onions have caramelized and the whole thing is the colour of mahogany. Stir occasionally to make sure nothing is sticking or burning. This whole process should take about 45 minutes or so.

-Add in your ketchup, sriracha, maple syrup, and molasses. Stir everything together and let reduce until it is the consistency of, you guessed it, jam. I put it on a steak sandwich with a spinach and tomato salad, but it is great on toast or as an accompaniment to almost any roasted meat. It keeps in the fridge for about a week or so, though I don't think it will last that long. Give it a go and enjoy the glory.