I think Facebook is going to be my downfall. Not because of the angry political rants. Not because of the endless pictures of people's children. Not because of the god awful selfies. No, it will be my downfall because of the ridiculous amount of cooking videos that regularly swarm my newsfeed. And when that video involved a chef making a big 'ol pot of bacon jam for his fried green tomato burger, I couldn't get to the store fast enough. I have found the ultimate perfection of the pig, and this is it. Smear it on everything. I did a gorgeous grilled cheese stuffed with this stuff, and based on my groans, my downstairs neighbor probably thought I was dying.
Bacon Jam
Adapted from Martha Stewart and Rocky Hill Inn, Rocky Hill, NJ (as seen on Diners, Drive-ins, and Dives)
1½ pounds sliced applewood smoked bacon, cut crosswise into 1-inch pieces
1 cup finely chopped red onion
1 cup finely chopped white onion
4 small cloves garlic, chopped (about 1 tablespoon)
1½ teaspoons chili powder
1 teaspoon ground ginger
½ teaspoon ground mustard
4 small cloves garlic, chopped (about 1 tablespoon)
1½ teaspoons chili powder
1 teaspoon ground ginger
½ teaspoon ground mustard
½ teaspoon Worcestershire sauce
½ cup bourbon
¼ cup maple syrup
⅓ cup sherry vinegar
⅓ cup packed light brown sugar
Sea salt, to taste (optional)
Spread bacon in a single layer in a large skillet and cook over medium heat, stirring frequently, until browned, 20 to 23 minutes. Add onions and garlic to pan and cook over medium heat, stirring, until translucent, about 5 minutes. Add chili powder, ginger, mustard, and Worcestershire sauce and cook, stirring, 1 minute.
½ cup bourbon
¼ cup maple syrup
⅓ cup sherry vinegar
⅓ cup packed light brown sugar
Sea salt, to taste (optional)
Spread bacon in a single layer in a large skillet and cook over medium heat, stirring frequently, until browned, 20 to 23 minutes. Add onions and garlic to pan and cook over medium heat, stirring, until translucent, about 5 minutes. Add chili powder, ginger, mustard, and Worcestershire sauce and cook, stirring, 1 minute.
Increase heat to high; add bourbon and maple syrup. Bring to a boil, scraping up browned bits. Add vinegar and brown sugar and return to a boil. Add reserved bacon; reduce heat to low. Simmer, stirring occasionally, until liquid reduces to a thick glaze, about 10 minutes. Add salt to taste if the bacon isn't very salty.
Transfer mixture to a food processor and pulse until it has the consistency of a chunky jam. Refrigerate in an airtight container at least 1 hour and up to 4 weeks.
Makes about 2¾ cups
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