Skillet Bacon Jam

By Sean Timberlake

Some things are outlandishly fantastic and fanciful, like tiny leprechauns, fairy princesses or magical unicorns. Case in point: Bacon jam. Yeah, that’s right. Bacon. Jam. It takes copious amounts of rendered bacon, caramelized onions, balsamic vinegar and a hand blender the size of a boat motor for Skillet to produce this magical product. At once salty, sweet, smoky and sharp, it’s an amazingly versatile foil for practically anything. On a juicy medium-rare burger? Duh. Alongside your morning eggs? For sure. Slathered on a grilled cheese? Now you’re talking. Feel free to get creative: Try dolloping some on pizza, or experiment with it as a cookie filling or served warm on vanilla ice cream. That is, of course, if you can resist the temptation to eat the entire container by the spoonful.

From Street Food to Kitchen

Skillet started in an Airstream trailer turning out grilled burgers; the bacon jam was an accent chef Josh Henderson dreamed up. What started in a trailer goes brick-and-mortar when Henderson opens a restaurant in Seattle this spring. It will feature some Skillet faves like the maple braised pork belly with a cornmeal waffle and fried egg, as well as their burger with bleu and Brie, bacon jam, arugula, on a soft brioche roll.
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