Proud parent of an ANG, USNA X2, and a MidSib
- Apr 9, 2017
I have to do Strategic Visioning first. There’s also the problem of eating the bacon destined for the crackers and having bare crackers. It also involves SA Admissions-level math: how many pieces of bacon do I have to prepare to match the cracker count, allowing not for attrition, but for consumption, a classic yield analysis.What??? You haven't made this already? I was waiting to hear about your creative additions!
Damn. You really internalized all of that.I have to do Strategic Visioning first. There’s also the problem of eating the bacon destined for the crackers and having bare crackers. It also involves SA Admissions-level math: how many pieces of bacon do I have to prepare to match the cracker count, allowing not for attrition, but for consumption, a classic yield analysis.
My creative addition would likely be a tiny dollop of pesto for color … or a bit of tiny minced Vidalia onion jam.. or a miniscule bit of fresh ghost pepper … or a bit of grilled pineapple or grilled peach (basted with rum butter sauce) … or half a fresh small mozzarella ball… or fresh chives … or a touch of cream horseradish … or … a little pile of freshly-made tzatziki … or…
Now in the cloud where all my recipes live.Easy Bacon Jam for your burgers, grilled meat, charcuterie platters, those bacon crackers above, putting fun in your sandwiches. Amenable to your own variations, as it is a basic recipe. Pour yourself something decent to sip as you do this, as you have to keep an eye on things. I have many recipes for “jam,” but this one I adapted from Food Network is straightforward.
Bacon & Sweet Onion Jam
1 pound thick-cut bacon, cut into 1/2-inch pieces
2 sweet onions, chopped into smaller dice (Vidalia, Maui, Walla-Walla, etc.)
1/4 cup water, as needed
2 tablespoons packed dark brown sugar
1/4 teaspoon cayenne pepper (Adjust to your taste, use hot pepper flakes if desired in addition. Be careful of jalapeños packed in vinegar, as the extra acid could break the jam. Use finely minced fresh pepper if desired.)
3 cloves garlic, grated
1/4 cup balsamic vinegar
- Add the bacon to a skillet over medium heat. Cook the bacon until it's just starting to brown slightly and render its fat, 3 to 4 minutes. Add in the chopped onions and stir to combine. Cook, stirring occasionally, until the onions are soft and almost melting into the bacon fat, 30 to 40 minutes. If the pan starts to look dry or is browning too much, add a splash of water to deglaze.
- Stir in the brown sugar, cayenne pepper and grated garlic, then add the balsamic vinegar. Cook until the sugar dissolves and the mixture is thick, about 5 minutes. Turn off the heat.
- Transfer the mixture to a food processor. Pulse until the bacon is chopped slightly finer, 5 to 6 pulses.
- Store in glass covered glass container in refrigerator.