Spiced Bacon Compote Preparation Guide
Hey there, foodie! Check out this scrumptious bacon jam recipe from the talented Kevin Gillespie, a Top Chef season 6 finalist. This bad boy is made with salty, smoky bacon, onions, brown sugar, chicken broth, and a touch of Espelette pepper. Here's how to whip it up:
What you'll need:- Piment d'Espelette (France's native pepper, worth seeking out at a gourmet grocery or online, or you can sub with hot paprika)- Biscuits, creamy potato soup, charred okra (for serving)
Let's get cooking:1. In a large pot, cook the bacon until the fat renders and it starts to brown.2. Add in sliced onions, season with salt, and cook until the onions brown.3. Stir in brown sugar, then add 1 cup of chicken broth and simmer, scraping any brown bits, until thickened.4. Add another cup of broth, simmer until thickened again, and then do the same with the last cup plus honey, Espelette pepper, salt, and black pepper.5. Blend until smooth, then cook down to about 1 1/2 cups, stirring occasionally. Remove from heat, add butter, and let cool before refrigerating for up to 2 weeks.
Ready for some creative uses? Slap it on a biscuit with eggs for a satisfying breakfast sandwich, dollop it on creamy potato soup, or toss it with charred okra. Or, get outta the box and try it on a grilled cheese sandwich, burgers, as a dipping sauce, on Croque Monsieur, in meatloaf, or on pizza. Happy cooking!
This bacon jam recipe, revered by many, can be credited to Kevin Gillespie, a Top Chef season 6 finalist. Besides its nutrition values, it falls under the uncategorized category of recipes, setting it apart from traditional ones. The recipe, though varying from the original, can be made using hot paprika if Piment d'Espelette is unavailable. It's essential to store the jam in an airtight container to maintain its flavor for up to 2 weeks. This jam, once prepared, can be utilized in numerous ways, such as spreading it on biscuits, using it as a topping for creamy potato soup, or even incorporating it into charred okra.
