Tags

, , , , , , , ,

Fried Egg Sandwich with Bacon Jam

As much as I love Southern food, I must say I have strayed far from the through so to speak in the last 20 years and while I love to eat fried chicken, chicken pastry, collard greens and all the fixins, I seldom prepare southern style foods at home. A few weeks ago I came across this recipe for Bacon Jam and I literally laughed out loud. Really? Bacon Jam? Have I been gone that long that this concept seems so familiar yet foreign to me? I suppose the old adage is true…”you can take the girl out of the country but you can never take the country out of the girl.” After reading the ingredients list (which includes maple syrup and whiskey!) I knew I had to try this new phenomenon but I must admit the numerous steps and time involved were daunting. The good news is, it will keep in the fridge for up to 2 weeks and it tastes heavenly! I toasted a fresh (rather large) roll from my local bakery, fried an egg and voila a good spread of bacon jam and my southern heritage breakfast was complete, well, that and a side of fresh blueberries for color and health of course! I cut the recipe in half and didn’t measure the dry ingredients. And in fact, I completely disagree with the amount of salt listed in the recipe. I didn’t use any and quite frankly I don’t think you need it as bacon is salty enough. It definitely needs to be reheated before use and while I can’t say this will be come a kitchen staple at my house, it is a southern treat from the food angels for sure.  Bon Appétit Y’all…

Bacon Jam

Recipe from: Eat Boutique

Makes about 2 cups

Adapted from Wicked Good Barbecue

Ingredients:

  • 2 lbs sliced bacon
  • 1 large sweet onion, sliced
  • 4 cloves garlic, chopped
  • 3 Tbs IQUE rub (recipe to follow)
  • ½ c. cider vinegar
  • ½ c. whiskey
  • ½ c. maple syrup
  • 5 Tbs light brown sugar
  • 2 Tbs hot sauce

Directions:

  1. In a large skillet, fry the bacon over medium high heat until fully cooked through but not crispy. Drain the bacon, reserving 2 Tbs of bacon fat.
  2. Reduce the heat to medium, and add the onions to the pan with the bacon fat. Cook until very soft and golden brown, stirring often,  about 20 to 30 minutes.
  3. Add the garlic and the IQUE rub to the pan, stirring to coat the onions, and cook until fragrant, 3 minutes more. Add the vinegar, whiskey, syrup, sugar and hot sauce and bring to a boil, scraping up the brown bits on the bottom of the pan. Reduce the heat and simmer until the mixture is thick and sticky, about an hour. Cool to room temperature.
  4. Chop the bacon and add to a food processor with the cooled onion mixture. Pulse 5-6 times to achieve a jammy consistency.
  5. Cover and refrigerate for up to 2 weeks.

IQUE Dry Rub

Makes about 3 cups

Adapted from Wicked Good Barbecue

Ingredients:

  • 1 c. turbinado sugar  *I used light brown sugar
  • ¾ c. kosher salt
  • ½ c. high-quality paprika, preferably Spanish
  • 6 Tbs. Chili powder
  • 2 Tbs. Cumin seeds
  • 4 tsp. Mixed peppercorns, freshly ground
  • 4 tsp. Garlic granules
  • 3 tsp. Onion granules
  • 1 tsp. Chipotle powder

Directions:

  1. Add all ingredients to a spice grinder and pulse until it becomes a fine powder. Refrigerate in an airtight container. Though it will keep indefinitely, use within 1 month for the freshest flavor.

 


About these ads