Sunday, December 6, 2009

Bacon jammin'....big in the south, big on flavor

500 degree oven...render render render.....
Julienne onions after removing rendered bacon
caramelization of onions in bacon fat....

Add bacon back in...deglaze with chicken stock and brown sugar and reduce until "Au Sec"

Blend until smooth and you have bacon jam...

Inspired by Kevin Gillespie from the ATL. I was questioning the "bacon jam" produced in the south, I had to try it's the procedure....and the success behind it.
Yesterday I made a brioche sandwich with crispy bacon..bacon jam, arugula, sunny side up egg, and a cracked coriander blue cheese sauce...delicious...BACON JAM....Endless possibilities.

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