Bone Marrow with Bacon Jam

(courtesy of Erick Caballero, Brasserie Saint James, in Reno. Serves 2 – 4)

Bacon Jam

1 pound bacon end pieces, finely diced

½ cup yellow onion, finely diced

½ cup red wine vinegar

¼ cup whole grain mustard

1 cup sugar

Place bacon and yellow onion in small saucepan and cook on medium heat for 5-10 minutes. Deglaze with red wine vinegar, add sugar and whole grain mustard. Allow the mixture to simmer for 30-45 minutes until it reaches a marmalade consistency. Add salt and pepper to taste.

Bone Marrow

8 pieces bone marrow cut canoe style

Preheat the oven to 450 degrees F. Place bones on a baking pan. Salt and pepper lightly. Cook for 10-12 minutes. Once the bone marrow is cooked, plate with a side of bacon jam and toasted bread.

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