Bacon Jam: Playing for time…

14 10 2009
Bacon in a Skillet
Image by ahockley via Flickr

In my tiny 7 x 10 ft. kitchen, I can only manage a couple simultaneous projects. Two days ago I started the process for homemade mustard with an easy recipe. However, the first step is ‘Soak the mustard seed in the alcohol’ – I’ve chosen a red wine blend of chardonnay and merlot and a half-and-half mixture of white and black mustard seeds. While my mustard seeds are becoming all that they can be, I’m searching out pear recipes to try, something that will be a counterpoint and complement to the pear honey recipe I make each year. I was happily amassing a list of promising pear recipes when I stumbled into savory jam territory.

My explorations took me to this tweet about bacon jam from @ChefRobinL, one of the current season of Top Chef contestants. Bacon, the food of the gods. In a jam. Oh my!

Those of you who’ve watched this season of Top Chef will remember that Kevin made a candied bacon jam garnish for his escargot in episode four, which earned very high marks. But Robin’s tweet pointed me to Skillet Street Food – a mobile ‘joint’ which is open in various locations in Seattle. Skillet makes and sells 8 oz. jars of bacon jam and ships them around the country. Bacon, onions, spices all cooked down low and slow for six hours or so and then jarred. Oh. My. God. At $17/jar, it’s a little spendy – but my mouth is watering just from that bare-bones description. I’m still wondering how they managed to get all that bacon-y goodness into a jar. You can also follow @skilletbaconjam on Twitter.

Bacon jam is the kind of kitchen improv that makes me want to stay up cooking all night. Or at the very least, thaw out some bacon and put some of those red onions on my counter to a higher purpose. Kevin’s candied bacon jam is also a long and slow cooking recipe, something that could probably go all night in the crockpot and be perfect in the morning. So if you’ll excuse me, I’ve got to play for some time while my mustard seeds marinate. I think I’ll julienne some red onions – and thaw out some bacon!

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