Bacon Onion Relish Food

BALSAMIC BACON ONION RELISH

Steps:

• Heat a large saute pan (that has a cover) over medium-high heat. Add the bacon and cook, stirring occasionally until bacon is browned but not crispy, about 8 minutes. Remove the bacon from the pan with a slotted spoon and let it drain on a paper towel-lined plate. Drain off all but 2-3 tablespoons of the bacon grease and then stir in the onions, salt, and pepper. Cover the pan to cook the onions for 2 minutes. Uncover the pan and in a splash of water, scraping any brown bits ("fond") off of the bottom of the pan with a spatula or wooden spoon. Place the lid back on the pan and cook the onions for 10 more minutes, stirring occasionally, until the onions are soft and lightly browned.
• After the onions have cooked for 10 minutes, stir in the balsamic vinegar, mustard, and water then return the bacon to the pan and bring the mixture to a simmer. Simmer uncovered until the sauce thickens and is almost completely absorbed, about 2-4 minutes.

BACON AND ONION RELISH

Steps:

• Step 1 1. Fry the bacon in two or three batches in your largest frying pan. Set cooked bacon aside on paper towel.
• Step 2 2. Slice onions in 1/4 inch rings and cook in bacon fat over medium low heat for an hour or until deeply caramelized.
• Step 3 3. Crumble bacon and stir into the onions.
• Step 4 4. Serve warm or room temperature with burgers, chicken, pork chops, or eggs.

WARM BACON ONION RELISH

Steps:

• Cook the bacon over medium high heat until crispy. Remove the bacon from the grease and allow it to drain on paper towels. Drain away all but about 2 tablespoons of the remaining bacon grease in the pan. Return the pan to medium heat and add the diced onion. Cook 6 to 8 minutes, or until tender. Turn off the heat and stir in the mustard, brown sugar, and vinegar. Add the bacon back to the pan and mix well. Serve warm over your favorite brats, hot dogs, or other sausage.

TOMATO AND BACON JAM

Steps:

• Cook the bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. Crumble bacon when cool.
• Stir tomatoes, sweet onion, sugar, apple cider vinegar, salt, black pepper, and hot sauce together in a saucepan and bring to a boil, stirring constantly to dissolve sugar. Stir in crumbled bacon and cook over medium heat, stirring often, until the spread is very thick, about 1 hour. Adjust salt and black pepper.
• Cool and spoon into a 1-pint glass jar with a lid; keeps refrigerated for 1 week or frozen for 2 months. If freezing, put spread into small jars and let jars thaw in refrigerator overnight before using.

CHEF JOHN'S BACON JAM

Steps:

• Place bacon in a large, heavy-bottomed pot and cook over medium heat until bacon is crispy and the rendered fat is foaming, about 10 minutes. Pour bacon and rendered fat into a strainer placed over a bowl to drain fat. When fat is drained and bacon is cool enough to handle, remove bacon to a cutting board and finely chop.
• Return pot to medium heat; drizzle 2 teaspoons reserved bacon fat and butter in pan. Saute onions and 1 teaspoon salt until soft and translucent, 7 to 10 minutes.
• Stir brown sugar, sherry vinegar, 1 teaspoon thyme leaves, black pepper, and cayenne into onion mixture; add bacon. Stir water into bacon mixture and cook until jam is a brick-brown bacon color and has a jam consistency, 10 to 15 minutes.
• Remove from heat and stir balsamic vinegar, olive oil, and remaining 1/2 teaspoon thyme into jam; stir until shiny and heated through.

BACON-ONION JAM

Steps:

• Set a Dutch oven or heavy pot over medium heat, and add the bacon. Cook, stirring occasionally, until the fat is completely rendered and the bacon has started to crisp, approximately 12 to 15 minutes.
• Drain all but 1 tablespoon of the fat from the pot, and add the onions, mustard seed, brown sugar, vinegar and 3 tablespoons of water. Stir to combine, then cover the pot, lower the heat and allow the mixture to cook undisturbed for 15 or 20 minutes. Remove the top, stir again and then partly cover the pot. Allow the mixture to cook until most of the liquid is gone and the onions have achieved a dark brown jamminess, approximately 60 to 70 minutes. (Add a little more water as needed.)
• Taste the jam, and add salt and pepper if necessary.
• Remove mixture from heat, and allow to cool slightly. Spoon the jam into a jar or bowl, then allow to cool completely. Store, covered, in the refrigerator for up to a week.

BACON-ONION RELISH

Steps:

• Cook 3 slices diced bacon until crisp; remove and reserve. Add 2 sliced onions to the pan. Season with salt and pepper and cook over low heat, covered, 10 minutes. Uncover and cook until golden, 30 more minutes. Stir in 2 tablespoons chopped parsley and the bacon.

SWEET ONION RELISH

Steps:

• Saute the onions in a skillet over medium-low heat until translucent and caramelized, about 10 minutes. Add the brown sugar and stir until dissolved. Deglaze the pan with both vinegars and the wine. Simmer on medium-low heat until all the liquid has been evaporated, about 15 minutes.

BACON JAM

Steps:

• Fry the bacon in a large non-stick pan for 5-10 mins mins until golden and crisp. Remove with a slotted spoon and transfer to a plate, leaving the fat in the pan.
• Turn the heat to low and cook the onion in the bacon fat for 15-20 mins until soft and starting to brown. Stir in the garlic, sugar, cider vinegar, bourbon, maple syrup, coffee and the bacon.
• Cook slowly for 25-30 mins, stirring occasionally until thick and syrupy. Turn off the heat, leave to cool for a few mins, then carefully tip everything into a food processor. Pulse briefly to chop into small pieces, then leave the mixture to cool before packing it into two sterilised jars. Will keep for up to one month in the fridge.

APPLE BACON RELISH

Steps:

• Saute bacon until crisp & remove from pan. Crumble & set aside. Remove all but 1 T. of bacon fat from pan. Add onions to pan & saute until starting to turn golden.
• Add apples & garlic and saute 1 minute.
• Add sugar & vinegar & reduce heat.
• Cook 3-4 minutes or until apples are crisp tender. Add bacon.
• Add seasonings & stir to combine.

BACON-ONION APPETIZERS

Steps:

• Combine first 4 ingredients.
• Unroll crescent rolls and separate into 8 rectangles; firmly press perforations of triangle to seal into a rectangle.
• Spread butter mixture evenly over dough.
• Roll up each rectangle, beginning with short side; pinch seam to seal.
• Cut each into 4 slices.
• Place pinwheels on ungreased baking sheet; flatten slightly.
• Bake at 375 degrees for 15 minutes or until golden.

'WICHCRAFT'S ROASTED TURKEY, AVOCADO, BACON, ONION RELISH, & AïOLI ON CIABATTA

Steps:

• Make onion relish:
• In heavy medium pot, combine onions and enough water to cover and bring to boil, then strain. Return onions to pot and add sugar, red wine vinegar, and balsamic vinegar. Place over moderate heat and bring to simmer. Reduce heat to low, and cook, uncovered, stirring occasionally, until onions are completely tender and have no bite left, about one and a half hours. (The liquid should be syrupy and coat the onions.) Remove from heat and cool to room temperature.
• Make aïoli:
• In food processor or blender, purée yolk, garlic, mustard, and vinegar until smooth and creamy, 1 to 2 minutes. Combine oils, then, with motor running, slowly drizzle into processor until completely emulsified, about 2 minutes. (If aïoli gets too thick, add a small amount of warm water, 1 teaspoon at a time.) Sprinkle in salt, pepper, and pepperoncini, cover with plastic wrap, and refrigerate until ready to use.
• Preheat oven to 350°F.
• Cook bacon:
• In large, heavy skillet over moderate heat, cook 6 slices bacon, turning occasionally, until crisp, then transfer with tongs to paper towel-lined plate to drain. Repeat with remaining 6 slices. Set aside.
• Assemble sandwiches:
• Slice each ciabatta in half and place on large baking sheet. Place 4 ounces turkey on each of four ciabatta bottoms, then spread onion relish over meat. Lay 3 slices bacon on each of 4 ciabatta tops. Transfer baking sheet to oven and toast until bacon is crispy and edges of ciabatta turn light golden brown, about 5 minutes (the turkey does not have to get hot). Remove from oven and transfer bacon to other side of ciabatta, laying on top of onion relish. Divide avocado slices between sandwiches, placing on top of bacon. Spread aïoli evenly across each ciabatta top, close sandwiches, slice each in half, and serve.