~ With amazing fire-roasted-chile hot pepper jelly from Hacienda Maize ~
Super thick cuts of bacon cooked slow, cut, skewered with a fig and drizzled in Port reduction sauce. YUM!
Ingredients
- 4 thick-cut bacon strips
- 4 Tbsp Hacienda Maize Jammin’ Jelly
- 1 dozen figs, each cut in half
- 1/2 cup Port wine
- 1.5 Tbs flour
- Wooden appetizer picks
- Green onions for garnish
Instructions
- Preheat oven to 350F degrees.
- Rub bacon with thin layer of jelly.
- Place bacon on perforated baking tray and bake for approx 15-25 minutes, turning twice.
- Allow bacon to cool; strain fat into saute pan and whisk in flour over medium heat.
- Once roux is dark-colored, add port wine and reduce 6 minutes.
- Cut bacon into large bite-sized pieces.
- Skewer bacon, then fig and drizzle Jammin’ Jelly and Port reduction over skewer.
- Garnish with green onion slices.
! Savor !
Inspiration of Cole Crocker, of Colorado
