Tomorrow night we will be going a going away party for some friends. I saw this really cool idea for Deviled Eggs with Bacon Jam and Pancetta. I really wanted to give it a try but didn’t have time to order the Bacon Jam online. So I started looking at recipes and came up with an idea of my own for what I am going to call Bourbon Street Deviled Eggs. So far i have gotten as far as boiling the eggs and making the Bourbon Street Bacon Jam (as I am going to call it)
Here’s the recipe so far.(I’ll let you know how it turns out)
1 lbs Smoked Bacon 1 teaspoon ground ginger
4 ounces soy sauce
2 tablespoons minced onion
1/2 cup brown sugar, packed
3/8 cup bourbon
1/2 teaspoon garlic powder
1 medium onion diced
First I fried the bacon until crisp and then crumbled it.
Next using 2 tablespoons of reserved bacon grease I caramelized the onion
Everything was then placed into a blender, except for enough bacon crumbles to use as garnish, and processed until smooth
Then the mixture was placed back into the frying pan and reduced until it was the desired thickness.
At this point I tasted it and thought it was a bit salty and just a little bitter so I added.
1/2 cup white sugar (I ran out of brown sugar)
1/4 cup bourbon
3/8 cup water
Next is was cooked down to evaporate the alcohol.
Rather than reduce it further, I was afraid that would just reconcentrate the salt, I decided to thicken it with a bit of cornstarch. I simply mixed up a slurry of 1 tablespoon each of water and cornstarch added it the mixture and heated until it thickened.
Once the project is complete we will post pictures and let you know how it all turns out.
Jaques Kitchen 