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Bacon Jam
Bacon Jam

Recipes

From the Recipe Files of our Corporate Chef, Neal Langermann Neal created this BACON JAM recipe as an ingredient for his artistic HEIRLOOM TOMATO STACK Yield-one quart

INGREDIENTS:

  • 4 LBS BACON, CUT INTO ¼ INCH STRIPS
  • ½ CUP BACON DRIPPINGS
  • 2 CUPS JULIENNE YELLOW ONIONS
  • ½ CUP BROWN SUGAR
  • 1/4 CUP MINCED GARLIC
  • 1 TEASPOON CAYENNE PEPPER
  • ½ TEASPOON GROUND CINNAMON
  • ½ TEASPOON GROUND NUTMEG
  • 1 CUP BOURBON
  • 1 CUP COFFEE
  • ½ CUP SHERRY
  • ½ CUP MAPLE SYRUP
  • ¾ CUP KETCHUP

DIRECTIONS:

  • 1. COOK AND STIR BACON OVER MEDIUM HEAT UNTIL BACON BEGINS TO BROWN.
  • 2. DRAIN EXCESS GREASE LEAVING ¼ OF THE DRIPPINGS
  • 3. ADD ONIONS AND COOK UNTIL SOFTENED.
  • 4. ADD BROWN SUGAR, GARLIC, CAYENNE, CINNAMON, AND NUTMEG
  • 5. COOK UNTIL GARLIC HAS SOFTENED
  • 6. ADD BOURBON, COFFEE, SHERRY, AND MAPLE SYRUP
  • 7. BRING TO A BOIL AND LOWER HEAT
  • 8. COOK FOR TEN MINUTES AND ADD KETCHUP
  • 9. COOK FIVE MINUTES MORE AND TRANSFER TO ROBOT COUPE
  • 10. PULSE UNTIL SLIGHTLY CHUNKY
  1. Using a large wire whip and China cap muddle peaches into an appropriate container. Do not destroy or mangle the product. Simply push the clear syrup through the cap and let it collect in the container. One bag of peaches gives you approximately 2 cups of delicious peach juice.
  2. Add 1 ¼ cup of GBR lemonade
  3. Add 2oz. Peach Syrup (the product that we use to make our award winning peach tea).
  4. Mix the ingredients with wire whip. Do not use the blender.
  5. The ingredients for the Peach Martini will be:
    • .5oz Triple sec
    • .5oz Peach Schnapps
    • 1.5oz Vodka
    • 2oz. of Peach Martini puree
From the Recipe Files of our Corporate Chef, Neal Langermann Serves 4 to 6

Marinade:

  • 1 quart buttermilk
  • Juice from 2 lemons
  • 8 cloves crushed garlic
  • 1/4 cup Crystal Hot Sauce
  • 1/2 oz fresh sage
  • 1/2 oz fresh thyme
  • 8 each scallion greens
  • 2 tablespoons Dijon mustard
  • 2 tablespoons brown mustard
  • 1 tablespoon Coleman’s ground mustard
  • 3 tablespoons kosher salt
  • 1 tablespoon black pepper

Chicken:

  • Two 3-pound chickens cut into 8 pieces each
  • 1 1/2 cups lard or more as needed
  • 1 1/2 cups shortening or more as needed
  • Flour Dredge
  • 4 cups Wondra flour
  • 2 cups finely ground cornmeal
  • 3 tablespoons kosher salt
  • 1 tablespoon finely ground black pepper
  • 1 tablespoon paprika
To make the marinade, mix the ingredients in a blender and process until smooth. Pour this mixture into a nonreactive pan or bowl, and marinate the chicken pieces for 24 hours. In the meantime, make the flour dredge by combining all the ingredients in a big bowl; set aside. Remove the chicken from the marinade, squeezing of any excess marinade from chicken. Coat with dredge and lay on cookie sheet, let rest for 10 minutes. Heat the lard-shortening mix in a large cast-iron skillet to 325 degrees. Place chicken in pan, skin side down, and cook for 8 minutes on the bottom. Maintain temperature in pan. Turn chicken, cook an additional 6 to 8 minutes. Remove to brown paper towels with a slotted spoon; let chicken rest 5 minutes.