We’ve Got Soul, a soul food pop-up restaurant specializing in food from the Mississippi Delta area, shares its recipe for one hell of a meaty condiment: a savory bacon marmalade.
“You can use this on anything from hamburgers to fish,” says We’ve Got Soul chef and founder Tres Barnard. The versatile marmalade also has a long shelf life, making it a fantastic refrigerator staple to keep on reserve when you want to dress up dinner in a flash.
If you missed our feature about Tres Barnard’s journey to opening We’ve Got Soul, you can find it here.
3 lbs. apple wood smoked bacon (julienned)
6 ea. Red onions unpeeled cut in half
¼ C. melted unsalted butter
¼ C. Steen’s molasses
2 T. local honey
2 T. bacon fat
1 ½ T. sugar cane vinegar
½ ea. Lemon juiced and zested
tt k-salt and fresh ground pepper
– Heat griddle to 350 degrees (or medium-high)
– Brush onions with butter, salt, and pepper.
– Grill onions flesh side down on griddle until tender, soft and cooked all the way through (about 45 minutes).
– Using a knife, clean the skin and burnt flesh off of grilled onions. Then roughly chop them.
– In a medium sautee pan, render bacon over medium heat with the remaining butter until crispy.
– Strain bacon from grease, reserving 2 T of bacon fat.
– Combine all ingredients in a food processor and pulse until roughly chopped and chunky. Season to taste with salt and pepper.
*Store in airtight container in the refrigerator
This series of stories about New Orleans food trucks, pop-ups and culinary entrepreneurs is made possible through a partnership with My House NOLA, a production planning company for culinary events in New Orleans.