Peter Kaminsky’s most recent book The Essential New York Times Guide to Grilling was released in April, and his next one, his second collaboration with Argentine chef Francis Mallman, titled Mallman On Fire will be out this fall. His food writing has also appeared in Food & Wine and Conde Nast Traveler. He is the author of 25 cookbooks including The Moon Pulled Up An Acre of Bass and Pig Perfect (Encounters With Remarkable Swine). He has also co‐authored cookbooks with Daniel Boulud, Michel Richard, Sheila Lukins and others.
Serve this versatile condiment with just about anything. Actually you can serve all by itself on grilled bread. All the basic tastes are there (salty, sweet, sour, bitter, umami) plus some spicy heat. The jam will keep for about a week when stored in the fridge.Yield 1-1 ½ cups
- ½ pound smoked bacon, diced into ½ pieces
- 1 large shallot, diced (about ¼ cup)
- ¼-½ tsp red pepper flakes
- ¼ cup brown sugar
- ¼ cup sherry vinegar
- 2 tbs blood orange juice (or regular orange juice)
- 2 tbs dark rum
- 3 slices fresh ginger, rough dice
- 1 tsp honey
- Freshly ground black pepper to taste
Cook the bacon over medium to medium low heat, adjusting the heat as necessary and stirring often, until browned and crisp and the fat is rendered.
Drain the bacon on a paper-towel lined plate. Reserve a few tablespoons of drippings in the skillet.
Add the shallots to the reserved drippings and cook over medium low heat about 2 minutes, stirring often and scraping up the browned bits.
Return the bacon to the pan; add the brown sugar, honey, rum, vinegar, orange juice, red pepper flakes and ginger. Bring to a boil, then reduce the heat and simmer, uncovered, about 10 to 15 minutes or until most of the liquid is evaporated, stirring occasionally.
Transfer to a mini-food processor; pulse until the bacon is finely diced but not pureed, turning off the motor several times to scrape down the sides of the bowl.
Store finished jam in the refrigerator.