Sauced: Bacon Jam
More great sauce ideas are coming in from the request line. Most recently Serious Eater Spencer sent along a call for burger toppers, onion jam and bacon jam. Being a meat-centric individual, I opted to tackle the latter first.
Having never made bacon jam before, I did some searching around and found a Martha Stewart recipe that serves as a popular starting point.
I only made some minor adjustments—adding red pepper flakes and adapting it for a stove top instead of slow cooker—but pretty much stuck to the recipe that first crisps a pound of bacon, then sautees onion and garlic in the flavorful rendered fat. The onion, garlic, and bacon are then simmered in a mixture of vinegar, brown sugar, maple syrup, and coffee until thick and syrupy. Finally, the entire thing gets a whirl in a food processor until it's a fine, but textured "jam."
I was blown away with the results. This was one complex condiment, with the salty and smoky bacon having a candied flavor from the sugar and syrup, as well as a very earthy quality thanks to the coffee and nice pockets of heat whenever I hit a red pepper flake. I happily spread this all of my burger, but it also found uses as a pizza topping and a spread for biscuits, all which were made even more delicious by this bacon jam.
About the author: Joshua Bousel brings you new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.
Adapted from Martha Stewart