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