Try this bacon jam from executive sous chef Vincent Logan of St. Neo’s Brasserie’s in Savannah, but with the ultimate southern touch: bourbon. Serve as an unexpected addition to burgers, pork chops, or on top of loaded fries.
- In a large saute pan over medium-high heat, cook bacon, stirring occasionally, until crispy. Transfer bacon to a plate and drain oil from pan. Add onion and garlic and deglaze with bourbon, scraping the pan constantly to remove any bits stuck to bottom. Bring mixture to a simmer, and lower heat, cooking until about halfway reduced.
- Once reduced, stir in molasses, syrup, sugar, and season with salt and pepper. Let cook until thickened, about 10 to 30 minutes. Test thickness by dabbing a tablespoon of jam on a chilled plate and freezing for 1 to 2 minutes. Run your finger through jam—it should leave a clear path that doesn’t fill in. If not, continue cooking and repeat plate test after another 10 minutes.
Recipe ByVincent Logan of St. Neo's Brasserie, Savannah