BOURBON BACON JAM
By The ‘Wich Doctor Owner & Chef Jeff Butler
Yields 3 1/2 cups. Enjoy on steak, meaty fish, omelettes, or just about anything!
Ingredients:
• 1 & 1/2 Pounds of bacon (uncooked, chopped in 1-inch pieces)
• 1 Large yellow onion
• 1/2 cup Cider vinegar
• 1/2 cup Brown sugar (light or dark)
•1/4 cup 100% Maple syrup
• 6 TBSP Strong coffee
• 6 TBSP Good bourbon
Directions:
1. Brown bacon, drain (save 1 TBSP of the fat)
2. Cook onion & garlic in the bacon fat over medium/low flame, stirring occasionally for about 5 minutes.
3. Add remaining ingredients.
4. Bring to a boil (about 2 minutes).
5. Cook in a crockpot on high for 3-4 hrs uncovered.
6. Cool & pulse in food processor.
The’Wich Doctor owner and self-taught chef Jeff Butler knows his way around the kitchen. His first job out of high school was in a popular steak house in Greenville, where he found he had a knack for cooking. Over the years he learned a lot from chefs along the way, like the Vietnamese snacks that Mama Rose of Carolina’s Southern Bistro would make for the staff. It was there that Butler found his passion for the flavors in the Asian cuisine. Four years ago he and his wife, Krista Hines, brought Asian-inspired sandwiches and noodles to Folly Beach when they opened The’Wich Doctor on West Hudson Avenue. — Lindsey Chambers
