Recipe for Bacon Jam

By Chef Casey Walcott


2 pounds bacon
3 large red onions (1/2 inch julienne)
2 cups sugar
2 cups balsamic vinegar
1/4 cup picked and chopped thyme
1 t garlic, chopped
1 t salt
1/2 t pepper

CCP Instruction(s):
Cook bacon until just brown and crisp (reserve 1/2 cup bacon fat)
Combine all ingredients (expect bacon) and cook 75% or syrupy
Let cool 5 minutes

Puree bacon, bacon fat, and sauté mixture until smooth with small chunks of bacon

No comments:

Post a Comment