Executive Chef Adam Carpenter kicks down with his special brand of culinary knowledge. And for our thirsty friends, we've included a bit of mixology madness.
Bacon Onion Marmalade
1 cup chopped bacon2 cups julienne onion
2 T. mustard seeds
1 T. chopped Garlic
1 t. kosher salt
1 t. cracked pepper
1/4 cup red wine
1/3 cup red wine vinegar
1/4 cup balsamic vinegar
2 T. honey
2 T.
Brown sugar
Cook the bacon in a medium size sauce pan, till golden brown, aprox. 6 minutes. Then Add the onion, mustard seeds, garlic, salt, pepper and cook for 10 minutes. While the onions are cooking, combine the remaining ingredients in a bowl and set aside. Now the onions are cooked, add half of the liquid bring to a boil, then add the rest. Once the pot has reached the simmer point, turn down and cook for 45 minutes or until the liquid is almost gone. Adjust the seasoning with salt and pepper, cool and refrigerate for 1-2 weeks.
Cook the bacon in a medium size sauce pan, till golden brown, aprox. 6 minutes. Then Add the onion, mustard seeds, garlic, salt, pepper and cook for 10 minutes. While the onions are cooking, combine the remaining ingredients in a bowl and set aside. Now the onions are cooked, add half of the liquid bring to a boil, then add the rest. Once the pot has reached the simmer point, turn down and cook for 45 minutes or until the liquid is almost gone. Adjust the seasoning with salt and pepper, cool and refrigerate for 1-2 weeks.
