Sticky, messy goodness: Bacon Marmalade

Bacon Marmalade on a bison burger with pepper jack cheese, 
avocado, tomatoes  and black garlic

Ten years ago to date, when I was fresh off the boat, I did not know that Atlanta, Georgia existed.  Three months after, I came to visit and hated it.  Two years after, while visiting Atlanta for the dozenth time, I asked God for a sign if here is where he wants me to be.  A single, perfectly formed snow-flake fell in my hand.  I took that as a sign.  Fast forward eight years, I am still here -- Atlanta grew on me and it's my home.  Then one day, I professed my love for pimiento cheese; the friend I was with told me that I was a goner and had lived in the South long enough to take roots.



I have not had a bad pimiento cheese. Truly!  They all taste great to me.  But just when I think pimiento cheese cannot get any better, I stumbled upon pimiento cheese and bacon marmalade in a jar.  WTF!  Really?!  It's just plain wrong to take an icon like the pimiento cheese and combine it with this sweet, sticky, tangy, meaty blob called bacon marmalade.  Soo wrong yet I love it! I love it so much that soon as I got home, I googled all about it, ran to the store for bacon and made it my Sunday afternoon project.  Shout out to the creator of Bacon Marmalade, Chef Ross Hutchinson and his girlfriend, Joanna.  I'm glad you guys had that happy accident with that batch of bacon, and I hope you are loving Mallorca, Spain.

Bacon Jam

adapted from Martha Steward recipes

1/2 pounds sliced bacon, cut crosswise into 1-inch pieces
2 medium yellow onions, diced small

3 garlic cloves, smashed and peeled

1/2 cup cider vinegar

1/2 cup packed dark-brown sugar

1/4 cup pure maple syrup

3/4 cup brewed coffee

1 cup water

In a large skillet, cook bacon over medium-high, stirring occasionally,
until fat is rendered and bacon is lightly browned, about 20 minutes.

With a slotted spoon, transfer bacon to paper towels to drain. 

Pour off all but 1 tablespoon fat from skillet.  Reserve for another use.  

Add onions and garlic, and cook until onions are translucent, about 6 minutes.

Add vinegar, brown sugar, maple syrup, and coffee and bring to a boil, stirring and scraping up browned bits from skillet with a wooden spoon, about 2 minutes. Add bacon and stir to combine.  Simmer covered, until liquid is syrupy, about 2 hours, skimming the fat every so often.Transfer to a food processor; pulse until coarsely chopped.  Let cool, then refrigerate in airtight containers, up to 4 weeks.