Bacon Jam - SuperBowl Party Recipes! Posted on January 20, 2011

Add some BIG excitement to the BIG game with these delicious Bacon Jam recipes!

BACON JAM SPINACH DIP

INGREDIENTS:

• Kosher salt
• 1 10-ounce bag spinach, stems removed
• 1 10-ounce bag of arugula
• 1 tablespoon unsalted butter
• 2 tablespoons minced onion
• 1 clove garlic, minced
• 2 teaspoons all-purpose flour
• 1 1/4 cups whole milk
• 1/2 teaspoon fresh lemon juice
• 1 1/4 cups grated Parmesan cheese
• 1/4 cup sour cream, plus more for serving
• 1/4 cup Bacon Jam
• 1/2 cup shredded white sharp cheddar cheese
• 1/2 cup frozen artichoke hearts, thawed, squeezed dry and finely chopped
• Tortilla chips and salsa, for serving

TO PREPARE:

Bring a large pot of salted water to a boil. Stir in the spinach and arugula and cook until bright green, about 30 seconds. Drain and rinse under cold water; squeeze out the excess moisture, then finely chop.

Melt the butter in a large saucepan over medium heat. Add the onion, garlic and 1/2 teaspoon salt and cook until the onion is soft, about 2 minutes. Add the flour and cook, stirring, until lightly toasted, about 1 minute. Whisk in the milk and cook, whisking constantly, until thickened, about 2 minute. Remove from the heat. Stir in the lemon juice, bacon jam, Parmesan and sour cream.

Return the pot to low heat. Add the spinach, cheddar and artichokes and stir until the cheese melts and the dip is heated through, maybe 1 minute. Serve warm with tortilla chips, or crostini.

BACON JAM & GRILLED RIB EYE CROSTINI

INGREDIENTS:

• 16 slices of crostini, using good artisan-style French bread
• 1 cup Bacon Jam, room temperature
• 1.5 pound rib eye
• 1/4 cup bleu cheese, crumbled
• 1/4 cup arugula
• 1 Tb cracked pepper
• 1 Tb salt
• 2 Tb olive oil

TO PREPARE:

Rub a little olive oil on the rib eye and then crust the rib eye in the cracked pepper and salt and let sit for 30 minutes. Preheat the grill to as hot as it goes. Grill the rib eye for 2 minutes on each side getting a good char on each side while preserving the medium rare temperature in the middle. Set aside and let come to room temperature. When room temperature, about 30 minutes, slice very thin so that it will fit on a crostini.

To assemble, spread about a tablespoon of bacon jam on the crostini, layer a few slices of rib eye on the crostini. Top with bleu cheese crumbles and arugula.

BACON JAM STUFFED POTATO SKINS

INGREDIENTS:

• 3 russet potatoes, scrubbed
• 8 Tb Bacon Jam
• 2 tablespoons butter, melted
• 1 clove garlic, minced
• 3/4 cup cheddar
• 1 cup sliced onions
• 1/4 cup flour
• 1/2 cup vegetable oil for frying
• Sour cream in a squeeze bottle, for topping
• 2 tablespoons chopped Italian parsley, for garnish

TO PREPARE:

Preheat oven to 350 degrees F.

Bake potatoes on middle rack until fork tender, about 1 hour. Remove from oven and let sit until cool enough to handle.

Preheat grill to medium heat.

Cut potatoes in half, lengthwise, and spoon out the flesh, leaving a half inch shell. Melt the butter in saucepan and add minced garlic. Brush potatoes with the butter and garlic mixture. Flip over and butter the bottoms. Place potatoes on grill and cook until crisp, about 4 to 4 1/2 minutes on each side and remove from grill.

Put the vegetable oil in a skillet and pre heat to medium heat. Coat the onions with the flour and fry in the vegetable oil till crispy golden brown. Gently season with salt and pepper

Assembly: spread 1 Tb of bacon jam in each potato skin, top with cheddar cheese and put under broiler until bubbly and golden brown. Drizzle with sour cream and top with crispy onions and the parsley.