Saturday, December 1, 2012
1 1/2 pounds sliced bacon, cut crosswise into 1 inch pieces (applewood smoked by Nueske's- thick sliced) was recommended. I used Jungle Jim's
2 medium onions, small dice
3 garlic cloves, smashed/rough chop
1 tsp. chopped chipotle pepper in adobo sauce (freeze the rest of the can -1 pepper/snack bag)
1/2 tsp. black pepper
1/2 cup cider vinegar
1/2 cup dark brown sugar (light is ok, but you lose the molasses level)
1/4 pure maple syrup (not pancake syrup)
3/4 cup brewed coffee
Cook the bacon over medium heat, stirring occasionally, until fat is rendered and bacon is lightly browned- about 15 minutes. With a slotted spoon, transfer the bacon to a paper towel and drain. Pour off all but a tablespoon of bacon grease. Add onions and garlic. Cook until onion are translucent, about 5 minutes. Add all the other ingredients and bring to a boil, stirring and scrapping up brown bits from the skillet with a wooden spoon. Add bacon and stir to combine.
You can transfer to a saucepan (I left it in the skillet) and cook uncovered over low heat until liquid is thick and syrupy. Place in a food processor and pulse until coarsely chopped. Cool and refrigerate in airtight containers, up to 4 weeks.
Makes a small amount - 2 1/4 cups but a little dab will do you!
It's good on crackers, hamburgers, omelet - Leigh suggested it on a baguette w/ goat cheese, bacon jam arugula and pecans as an appetizer. Goat cheese with this would be awesome. How about a chicken, goat cheese and bacon jam sandwich?
This recipe was from Leigh - Jungle Jim's "Gifts from the Kitchen" class 2012.