After watching one of my newest cooking show addictions, Meat & Potatoes (Food Network) this weekend, I was left inspired and motivated. I’ve said before how much I like Diners, Drive-Ins and Dives with Guy Fieri and Meat & Potatoes follows that same guideline, but amps it up a bit by visiting fine-dining establishments as well as the hole-in-the-wall kind of places. And then of course, the focus is on all types of meat & potatoes. This weekend’s episode showed the awesome Josh Henderson of Skillet Street Food making his bacon jam which he serves on burgers with Gorgonzola cheese. “Bacon JAM?” I hear you ask. Yes! Bacon Jam. I’ve heard people talking about bacon jam for quite some time now but never really gave it that much thought until I saw how relatively easy it seemed to be on Meat & Potatoes. Also, the fact that he served it on one of the juiciest burgers with creamy Gorgonzola helped! I promised to try it and did so yesterday. I was a little nervous as I had no recipe to work off of and just followed by instincts but I can say with confidence that it was a massive success. I would describe bacon jam as a meatier, smokier and saltier version of onion marmalade/jam. I thought that I would have to skim the fat off as bacon is so fatty but I didn’t even need to. However, bacon differs so if you find your jam to be very oily, just skim the fat off with a metal spoon. That really is the only problem I could foresee with making bacon jam. It’s simple and easy to make, tastes just awesome and these burgers were, in my husband’s opinion, the best burgers I had ever made (and the best he’s ever had). I’m sure Rahm Fama (the host of M&P), would’ve approved!
