DBWallis
TVWBB Super Fan
I'm making burgers for dinner Monday, so naturally I needed to start preparing on Sunday!
These will be gourmet burgers with Gruyere cheese, Carolina Reaper cheese spread, and bacon/onion jam.
The cheese spread came from a co-worker who grows the pepper. Those fellas are bloody hot!
Today's project was preparing the bacon jam.
I started by chopping and browning a pound of applewood smoked bacon, followed by about 4 pounds of sweet onions, 2 poblano peppers, and about 1/2 a head of garlic (that's a 10" skillet!):
After cooking down for about an hour, I added tomato paste, cider vinegar, salt, pepper, brown sugar and espresso grounds, then let that simmer for another hour. Then I pulsed it in the food processor to smooth it out a little, then back into the pan to cook down for another 15 minutes:
This is an awesome technique for getting 5+ pounds of food into a Tupperware lunch container
I can't believe the depth of flavor in this jam... it's smoky and bacony, the onion really adds a layer of flavor, and the espresso adds a little punch that's subtle enough that it would be tough to identify it if I didn't know it was in there. It's not too sweet... this should be awesome on a burger!
These will be gourmet burgers with Gruyere cheese, Carolina Reaper cheese spread, and bacon/onion jam.
The cheese spread came from a co-worker who grows the pepper. Those fellas are bloody hot!
Today's project was preparing the bacon jam.
I started by chopping and browning a pound of applewood smoked bacon, followed by about 4 pounds of sweet onions, 2 poblano peppers, and about 1/2 a head of garlic (that's a 10" skillet!):
After cooking down for about an hour, I added tomato paste, cider vinegar, salt, pepper, brown sugar and espresso grounds, then let that simmer for another hour. Then I pulsed it in the food processor to smooth it out a little, then back into the pan to cook down for another 15 minutes:
This is an awesome technique for getting 5+ pounds of food into a Tupperware lunch container
I can't believe the depth of flavor in this jam... it's smoky and bacony, the onion really adds a layer of flavor, and the espresso adds a little punch that's subtle enough that it would be tough to identify it if I didn't know it was in there. It's not too sweet... this should be awesome on a burger!
