CHEF JOHN'S BACON JAM
This takes some time to make, and there is expert-level stirring involved, but what a small price when you consider the final results. Whether you do this for your Super Bowl® party or another festive occasion, I hope you give this amazing bacon jam a try soon.
Provided by Chef John
Categories Meat and Poultry Recipes Pork Bacon Appetizers
Time 45m
Yield 12
Number Of Ingredients 12
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.
Nutrition Facts : Calories 153.6 calories, Carbohydrate 9.8 g, Cholesterol 22.3 mg, Fat 9.3 g, Fiber 0.9 g, Protein 7.5 g, SaturatedFat 3.1 g, Sodium 633.9 mg, Sugar 6.7 g
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-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 AND SPICY ONION RELISH
Steps:
- Peel the onions, cut in half and slice into 1-inch pieces. Add the onions and the vegetable oil to a large saucepan, over medium-low heat, and saute until soft. Stir in the black pepper, crushed red pepper flakes, garlic and brown sugar until incorporated. Add half of the root beer and let reduce until starting to get thick. Stir in the remaining root beer and continue to reduce until the liquid is almost completely evaporated.
- Serve on top of good quality, natural casing hot dogs with a good brown mustard and a little mayonnaise, to taste.
GEORGE AND THE DRAGON'S BACON ONION DIP
Provided by Food Network
Categories appetizer
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F.
- In a stand mixer fitted with the paddle attachment, beat the cream cheese until fluffy, about 5 minutes. Add the mayonnaise, mustard, cayenne, salt and Worcestershire, and continue to beat until smooth, about 5 minutes. Add 1/2 cup of the Parmesan and the Onion Jam, and mix on low speed until just combined. At this point, cook immediately or store the dip in the refrigerator until ready to serve.
- Scoop the dip into a baking dish and top with the remaining 2 tablespoons Parmesan and the crumbled bacon. Bake until the cheese melts and the dip begins to bubble, 8 to 10 minutes. Garnish with chives and serve the dip with crackers, warm bread and vegetables.
- In a large frying pan set over medium-low heat, add the oil and then the onions. Add the salt and cook, stirring often, until softened, about 5 minutes. Reduce the heat to low and add the vinegar, sugar and 2 tablespoons water. Continue to cook over low heat, stirring often, until the liquid is absorbed and the onions are rich golden brown, about 20 minutes. Spread the onion jam on a cookie sheet and cool to room temperature. Refrigerate any leftovers.
WICHCRAFT'S ROASTED TURKEY, AVOCADO, BACON, ONION RELISH, &
Epicurious says: "Epicurious asked chef Tom Colicchio for this recipe from 'Wichcraft, the sandwich shop in his growing collection of Craft restaurants. It's the perfect way to use up leftover Thanksgiving turkey - and a good excuse to roast a turkey any time of year". Chicken is excellent also. While I'm not the worlds biggest turkey fan this was delicious!
Provided by Annacia
Categories Lunch/Snacks
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 778.7, Fat 55.6, SaturatedFat 9, Cholesterol 152, Sodium 404.5, Carbohydrate 29, Fiber 4.4, Sugar 20.8, Protein 39.4
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