Saturday, December 26, 2009

Bacon chutney

This recipe came to me from my friend Eric. I haven't tried it yet, but I have no reason to doubt its deliciousness. It makes one cup or so.

1 Pound Smoked Bacon (thick cut or un-sliced slab)
1 Medium Onion (sliced thin)
1/4 Cup Brown Sugar
1 Teaspoon Kosher Salt
1/2 Teaspoon Ginger
1/4 Teaspoon Ground Mustard
1/4 Teaspoon Ground Cloves
1/4 Teaspoon Chipotle Powder
1/4 Teaspoon Dried Thyme
1/4 Teaspoon Dried Rosemary (crushed)
1/4 Teaspoon Black Pepper (ground)
1/4 Teaspoon Onion Powder
1/4 Teaspoon Garlic Powder
1/4 Teaspoon Garlic Powder
Braising Liquid:
1/2 Cup Dry White Wine
1 Tablespoon Cider Vinegar
1 Tablespoon Worcestershire Sauce
1 Tablespoon Molasses

In a bowl, combine all of the dry ingredients and mix well. Place the slab of bacon into a dutch oven and sprinkle both sides of bacon with dry rub. Pat the dry rub into the sides of the bacon (use all of the rub). Cover the dutch oven and refrigerate for a minimum of 2 hours. Preheat oven to 250 degrees. In a small bowl, combine the ingredients for the braising liquid and mix well. Microwave on high for 1 minute. Remove the bacon from the refrigerator and sprinkle with onions. Pour the braising liquid into the dutch oven. Do not pour on top of bacon.Cover the dutch oven and braise in oven for 2 1/2 hours. Remove pan from the oven and place on burner. Remove lid and, over medium high heat, reduce liquid in pot until it is thick and glaze-like. Pour contents of pan into food processor. Pulse bacon mixture until it is a thick, but chunky consistency. Pour into serving dish or lidded jar. If not using immediately, refrigerate. (Let the bacon chutney cool to room temperature before putting the lid on it and putting it into the refrigerator.)

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