Len's Recipe of the Month - June 2022

 

My kitchen inspiration Valerie Bertinelli does it again.   But, admittedly, the bar was set pretty low with this recipe.   

Bacon jam.

Yep, bacon jam.

So what do you do with something that sounds so illegal?   

Well, you can serve it on toast or French toast or alongside some eggs or in an omelet.

Or right out off the spoon.

This is apparently a hot condiment to make these days.  But, Valerie's recipe is super easy.

Take a pound of bacon and slice it into one inch pieces.   Put in a hot skillet and let it cook away.   You want to render all the fat down.   This takes about 15 minutes.

Remove the bacon pieces when crispy with a slotted spoon and move them to a paper towel.   

Drain all the liquid from the pan except for about a tablespoon of fatty liquid.

Dice a medium onion.   Put it in the pan.

Dice three cloves of garlic.  Put it in the pan.

Let this all caramelize for about five minutes.

Now add 1/3 cup of brown sugar and 1/3 cup of balsamic vinegar.  Valerie didn't do the following, but I did.  Add a tablespoon of maple syrup.  Mix well.

Add the bacon back to the pan and pour in the liquid.

Let this all bubble for about ten minutes or until the liquid gets thick.

You're done.   Put it in a glass jar or some tupperware.

Now you can save it two ways and it lasts for about a week or so.   But you will eat it sooner than later, believe me.

Store it at room temperature.   If you want to keep in the fridge, it will get very hard but ten seconds in the microwave will loosen it all up.

Enjoy!

Dinner last night:  Kung pao chicken at PF Chang's.