Had dinner at Jeff Ruby’s Steakhouse over the weekend. Daughter asked for the bacon jam as a topping for her steak. Always thought that was something served on toast, but I’m here to tell you it was the bomb! Chunks of bacon with caramelized onions and shallots, mixed up with plenty of sugar. It’s delicious on its own, or topping a steak or a burger, if you haven’t had this before, you need to try it.
Start with 1 1/2 pounds of bacon cut into 1/2″ chunks. I am partial to my own bacon here. Brown the bacon and reserve 3T of grease for sautéing.
Slice 1 white onion and 2 shallots. Sauté with the bacon grease until dark and caramelized, about 15-20 minutes. Return bacon to the pan and add 1/2C apple cider vinegar, 1/2C brown sugar, 1/2C maple syrup and 1/2C black coffee. Bring to a boil and reduce to a simmer until the mixture thickens, about 10 minutes.
Using homemade bacon gives this a good smokey flavor, but if you want more smoke, combine the vinegar, syrup and coffee and smoke for 30 minutes before cooking it in the pan.
