Cheeseburgers with Bourbon Bacon Jam The Chunky Chef
Remove the bacon to paper towels to absorb the extra grease and drain all but 2 tablespoons of bacon grease from the pan. Return the pan to medium heat and add onions and shallot. Sauté until tender, about 4-5 minutes. Add the remaining ingredients, bring to a boil then cook over medium for 10 minutes, stirring occasionally.
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Deglaze and add seasonings. Add the bourbon and scrape up any browned bits stuck to the bottom of the pan. Increase the heat to medium, and add the maple syrup, vinegar, and pepper. Bring to a simmer and cook until thick and syrupy, 3 to 5 minutes. Pulse in a food processor.
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Increase heat to high and add the bourbon (carefully) and maple syrup. Bring to a boil, stir and scrape the pan so all the little bacon bits comes loose Continue boiling for about 2 to 3 minutes. Add vinegar and brown sugar, continue to boil for about 3 minutes. Using a sharp knife cut the bacon into small pieces.
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Step 3 15 minutes. Step 4 Spoon caramelized onions and bacon into a blender or food processor, blend until roughly smooth. Add back to the pan. Step 5 Mix the maple syrup, 1/4 cup bourbon, apple cider vinegar and brown sugar together in a bowl. Add the liquid mixture to the pan with the bacon and onion.
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In a large skillet, cook the bacon until cooked and brown. Transfer the bacon to a plate lined with a paper towel. Carefully remove all the oil from the pan except for one tablespoon. Add the onions and cook for 5 minutes until soft. Then add the coffee, vinegar, sugar, molasses, and Tabasco Brand Garlic Pepper Sauce.
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Add the onion and cook until tender, about 5-7 minutes. Add the garlic and cook until fragrant, about a minute. Add the vinegar and deglaze the pan. Add the coffee, brown sugar, maple syrup, bourbon, chipotle chilies, cumin, pepper, and bacon, reduce the heat, and simmer until reduced to a syrupy consistency, about 1-2 hours.
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Add the chili powder and smoked paprika, stir to combine. Increase heat to high and add the bourbon (carefully) and maple syrup. Bring to a boil, stir and scrape the pan so all the bacon bits come loose. Continue boiling for 3 minutes. Add vinegar and brown sugar, continue to boil for 4 minutes. Using a sharp knife cut the bacon into small pieces.
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Crumble when cool. Drain all but 2 tablespoons of the bacon grease from pan and discard. Put minced shallots and onions in pan with bacon grease. Cook on MH heat 8-10 minutes, stirring frequently. Add garlic and cook 1 more minute. Add bourbon, syrup, and spices. Bring to a boil for 3 minutes, stirring to scrape pan.
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In a medium skillet, cook the bacon, stirring occasionally, until done and on the verge of crispy, approximately 10 minutes. Drain bacon. Remove the bacon to a paper towel-lined plate to drain off fat, reserving about 1 tablespoon of the fat in the pan. Discard the rest and reduce to low heat. Add remaining ingredients.
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Transfer bacon to paper towels to drain. Reserve 1 tablespoon bacon fat and discard remainder. Add bacon fat, onions and garlic to one skillet and cook, stirring frequently, until onions are softened and translucent, about five minutes. Add vinegar, brown sugar, maple syrup, coffee, and bourbon. Bring to a boil and cook for two minutes.
Cheeseburgers with Bourbon Bacon Jam The Chunky Chef
Chop your bacon into bite sized pieces. Heat a saucepan over medium heat. Add the bacon and cook it until the fat renders, stirring occasionally. Remove the bacon from the pan and drain most of the excess fat. Add your onions into the pan. Turn the heat to low. Stir them occasionally, allowing them to caramelize.
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Boil for about 3 minutes. Add the vinegar and brown sugar, continue to cook for 4 minutes. Cut the bacon into small pieces and add to the mixture. Stir and simmer for 10 minutes until the mixture thickens and looks like jam. Add a little water if the mixture starts to look dry. Store in the refrigerator.
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How To Make Maple Bourbon Bacon Jam. Step 1: Place bacon into a large dutch oven or heavy-bottomed pan over medium heat. Cook the bacon, stirring frequently, until the fat has rendered out and the bacon is lightly browned, but not crispy, about 30 minutes. Step 2: Remove the bacon and place it on a paper towel-lined plate.
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Directions. Divide bacon between two large skillets and cook over medium-high heat, stirring frequently, until fat is rendered and bacon is lightly browned and starting to crisp, about 20 minutes. Transfer bacon to paper towels to drain. Discard fat from one skillet. Pour off all but one tablespoon fat from remaining skillet.
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Add garlic and cook for 30 seconds and then add the bacon back to the pot along with the maple syrup, dark brown sugar, apple cider vinegar and cayenne pepper. Scrape the bottom of the pan to release those cooked bits. Allow the mixture to bubble and cook for a few additional minutes to thicken.
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Add maple syrup, brown sugar, bourbon and apple cider vinegar. Stir until the sugar has melted and scrape the bottom of the pan to remove all the browned bits. 1/2 cup maple syrup, 1/4 cup brown sugar, 1/3 cup bourbon, 1/8 cup apple cider vinegar. Bring the mixture to a boil and lower the heat and simmer for 10 minutes.
