Spicy Thai Basil Bacon Jam

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Spicy Thai Basil Bacon Jam

By

Alf's Kitchen

A sweet, savory and spicy bacon jam with Thai basil and lime brightness — perfect spooned over burgers. Palm sugar, fish sauce and oyster sauce give deep umami while Thai chiles add heat and fresh basil and lime finish the jam.

Yield

6

Time

50 minutes

Rating

—

Ingredients

1 lb (450 g) bacon, diced

3/4 cup shallots, diced (about 3–4 small shallots)

1 1/2 tbsp Thai chiles, thinly sliced

1 tsp garlic, minced

1/2 cup chicken stock

1/2 cup prepared Burger Glaze (see below)

1/3 cup palm sugar, shaved or roughly chopped

1 tsp Thai basil, thinly sliced

Zest of 1/2 lime

Instructions

Step 1

Make the Burger Glaze: In a bowl combine 1/3 cup light soy sauce, 1 tbsp fish sauce, 3 tbsp oyster sauce, 1 tsp chopped Thai basil, 1 tsp minced garlic, 1 tbsp minced Thai chiles, juice of 1 lime, 1/3 cup palm sugar and a splash (~1 tbsp) water. Whisk to combine, microwave 20–30 seconds to help dissolve the palm sugar, whisk again and set aside.

Step 2

Cook the bacon: Over medium-high heat, cook the diced bacon for 8–10 minutes, stirring occasionally, until crispy. Remove the cooked bacon with a slotted spoon and set aside, leaving about 3 tbsp of the bacon fat in the pan.

Step 3

Saute aromatics: Add the diced shallots to the reserved bacon fat and sauté 3–4 minutes until softened. Add the sliced Thai chiles and minced garlic and sauté another 30–45 seconds until fragrant.

Step 4

Combine and simmer: Pour in 1/2 cup chicken stock, the 1/2 cup prepared Burger Glaze, and 1/3 cup palm sugar. Stir to combine, then add the cooked bacon back into the pan. Bring to a simmer and cook, stirring occasionally, about 30 minutes or until the mixture is thickened, glossy and caramelized.

Step 5

Finish and serve: Remove from heat and stir in 1 tsp thinly sliced Thai basil and the zest of 1/2 a lime. Serve the bacon jam warm on burgers, sandwiches, or as a relish.

Step 6

Serving suggestion: Spoon over freshly cooked burger patties while warm so the jam melts slightly into the meat for maximum flavor.

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A sweet, savory and spicy bacon jam with Thai basil and lime brightness — perfect spooned over burgers. Palm sugar, fish sauce and oyster sauce give deep umami while Thai chiles add heat and fresh basil and lime finish the jam.

Yield

6

Time

50 minutes

Rating

—

Ingredients

1 lb (450 g) bacon, diced

3/4 cup shallots, diced (about 3–4 small shallots)

1 1/2 tbsp Thai chiles, thinly sliced

1 tsp garlic, minced

1/2 cup chicken stock

1/2 cup prepared Burger Glaze (see below)

1/3 cup palm sugar, shaved or roughly chopped

1 tsp Thai basil, thinly sliced

Zest of 1/2 lime

Instructions

Step 1

Make the Burger Glaze: In a bowl combine 1/3 cup light soy sauce, 1 tbsp fish sauce, 3 tbsp oyster sauce, 1 tsp chopped Thai basil, 1 tsp minced garlic, 1 tbsp minced Thai chiles, juice of 1 lime, 1/3 cup palm sugar and a splash (~1 tbsp) water. Whisk to combine, microwave 20–30 seconds to help dissolve the palm sugar, whisk again and set aside.

Step 2

Cook the bacon: Over medium-high heat, cook the diced bacon for 8–10 minutes, stirring occasionally, until crispy. Remove the cooked bacon with a slotted spoon and set aside, leaving about 3 tbsp of the bacon fat in the pan.

Step 3

Saute aromatics: Add the diced shallots to the reserved bacon fat and sauté 3–4 minutes until softened. Add the sliced Thai chiles and minced garlic and sauté another 30–45 seconds until fragrant.

Step 4

Combine and simmer: Pour in 1/2 cup chicken stock, the 1/2 cup prepared Burger Glaze, and 1/3 cup palm sugar. Stir to combine, then add the cooked bacon back into the pan. Bring to a simmer and cook, stirring occasionally, about 30 minutes or until the mixture is thickened, glossy and caramelized.

Step 5

Finish and serve: Remove from heat and stir in 1 tsp thinly sliced Thai basil and the zest of 1/2 a lime. Serve the bacon jam warm on burgers, sandwiches, or as a relish.

Step 6

Serving suggestion: Spoon over freshly cooked burger patties while warm so the jam melts slightly into the meat for maximum flavor.

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View All →

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Herby Feta and Yogurt Dip With Sumac

By Yossy Arefi

This tangy and creamy dip is the perfect appetizer for a warm summer evening outside, and it makes a nice condiment for grilled meats and veggies, too. Fresh green herbs brighten up the salty feta, and sumac gives it another layer of flavor and a gorgeous pop of color. Choose a feta in brine over vacuum-packed, if you’ve got the option. Feta varies a lot in salt content, so you won’t see a measured amount of salt here; just taste the dip and add a bit if you think it needs it.

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