Charred Okra with Bacon Jam

Name: Charred Okra with Bacon Jam
Yield: 4 servings
Ingredients: 8 ounces bacon; 1/4 yellow onion; 3 tablespoons dark brown sugar; 3 cups chicken broth; 1 tablespoon honey; 1/2 teaspoon piment d’Espelette; 1/4 teaspoon kosher salt; 1/4 teaspoon black pepper; 1 tablespoon butter; 12 ounces okra; 1/4 teaspoon kosher salt

Charred Okra with Bacon Jam was pinched from <a href="http://www.chow.com/recipes/30780-charred-okra-with-bacon-jam" target="_blank">www.chow.com.</a>

"Top Chef finalist Kevin Gillespie wowed the judges early in season 6 with this recipe for bacon jam. He braises bacon with onion, brown sugar, chicken broth, and Espelette pepper, then blends it into a sweet-savory jam. Toss it with split fresh okra pods that are charred in a cast-iron skillet to remove some of their characteristic slime. Spread the leftover bacon jam on toast or biscuits with eggs, or layer it into a tasty meatloaf or egg salad sandwich. What to buy: Piment d’Espelette is France’s only native pepper, and it is so highly revered that it is protected by AOC status. It has a nice heat and is worth seeking out at a gourmet grocery or online. If you have trouble finding it, you can substitute hot paprika. Game plan: The bacon jam can be cooled to room temperature and then refrigerated in an airtight container for up to 2 weeks. Rewarm before using...."

INGREDIENTS

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8 ounces bacon

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1/4 yellow onion

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3 tablespoons dark brown sugar

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3 cups chicken broth

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1 tablespoon honey

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1/2 teaspoon piment d’Espelette

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1/4 teaspoon kosher salt

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1/4 teaspoon black pepper

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1 tablespoon butter

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12 ounces okra

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1/4 teaspoon kosher salt

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