1 pound of thick cut bacon cut into pieces
1 large onion diced
4 garlic cloves diced
1 btl butter
1 tea sriacha sauce or hot sauce
1 tea smoked paprika
1/4 cup brown sugar
1/2 cup maple syrup
1 1/2 cup brewed coffee
1/4 cup red wine vinegar
Salt and pepper
Heat a large skillet over med-low heat and add the sliced bacon pieces, and begin cooking this, rendering all of the fat, and cooking just until slightly crisp, but not super crispy. This will take awhile and you should stir the bacon around often. When the bacon is cooked, remove with a slotted spoon onto some paper towel to remove any excess fat. Pour off most of the bacon grease. Return the skillet back to the heat and add the tablespoon of butter. Toss in the onion and garlic, and let them begin to sweat, cooking on medium heat for about 5 minutes, stirring along the way - do not brown.
When the onions and garlic and cooked, add the salt and pepper, along with the brown sugar. Carmelize this mixture stirring often so the sugar does not burn. After a couple of minutes, add the remaining ingredients and let it come to a boil. Toss in the bacon, stir, and simmer on low heat uncovered for at least an hour or two. Add a little water if it gets to dry. When the mixture has darkened and cooked down process in a food processor or with a hand blender. Add back to the pan and cook on low until most of the moisture is gone.
cool and jar in a tightly sealed container - keep in fridge for up to 4 weeks.
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