Good morning from Washington D.C.! Rock Recipes is on the road. The house sitters/cat butlers are settled in back at home and our family is on a road trip in the Southeast United States for the next couple of weeks! Don't worry, we have plenty of new recipes lined up while we are away and may even include a few updates on what we are eating along the way as we gather a little southern hospitality recipe inspiration for when we return. Be sure to join us on our Facebook Page for more road trip updates.
I saw a version of today's recipe on one of the roadside diner shows a couple of years back but I can't remember which one. I remember that recipe being more complicated than this one but I wanted a stove top recipe that may take a little time but is well worth the effort.
This "jam" is a wonderfully flavourful condiment that has many flavour components. Sweet, smoky, slightly salty with and quite earthy, this delicious concoction is terrific on pork chops as pictured but is also very good on grilled steaks, burgers and chicken too. Try it at your next weekend barbeque and I know everyone will want the recipe for this unusual, conversation starting "jam".
Makes about 2 cups.
This "jam" is a wonderfully flavourful condiment that has many flavour components. Sweet, smoky, slightly salty with and quite earthy, this delicious concoction is terrific on pork chops as pictured but is also very good on grilled steaks, burgers and chicken too. Try it at your next weekend barbeque and I know everyone will want the recipe for this unusual, conversation starting "jam".
Makes about 2 cups.
1/2 pound smoked bacon
Cut the bacon into 1/4 inch pieces and fry slowly over medium low to medium heat until all the fat has been rendered out and the bacon is crispy, resembling bacon bits. Drain off all the fat and add:
3 tbsp butter
6 large finely diced red onions
6 cloves minced garlic
1 tsp freshly ground black pepper
Cook over medium low heat for about 20 minutes until the onions have reduced considerably and caramelized. Add:
6 large finely diced red onions
6 cloves minced garlic
1 tsp freshly ground black pepper
Cook over medium low heat for about 20 minutes until the onions have reduced considerably and caramelized. Add:
1/2 cup maple syrup
1/4 cup balsamic vinegar
8 ounces dark stout beer (or one cup brewed coffee works very well)
1/2 tsp dry thyme
1/4 cup balsamic vinegar
8 ounces dark stout beer (or one cup brewed coffee works very well)
1/2 tsp dry thyme
Simmer and reduce this mixture for several minutes until it reaches a jam-like consistency. Serve warm.
This jam will last for several days in sealed container/s in the fridge or for much longer if you choose to make a large batch and follow proper canning/bottling procedures.
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