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Top it Off with Bacon Tomato Jam

Posted on: August 3rd, 2012 by fcasio No Comments

If you missed Chef Danny this morning on Fox, here is the recipe for his Tomato Bacon Jam that we’re topping off our Creole Filet with during Houston Restaurant Weeks.

Bacon Tomato Jam

Yields: 1 Pint

4            Roma Tomatoes

4 oz      Agave Syrup

2 oz      Rice Wine Vinegar

1 Tbl     Crush Garlic

2 Tbl    Bruniose Shallots

2 Tbl    Cooked Crumbled Bacon

2 oz      White Rum

1 Tbl     Grapeseed Oil

Method:

  1. In a saute pan on medium-high heat, add grapeseed oil.
  2. Add garlic and toast being careful not to burn.
  3. Add shallots and saute until translucent.
  4. Remove the pan from flame and deglaze with rum being careful of the flame.Cook to burn off alcohol.
  5. Add vinegar and agave.
  6. Bring to a boil and add tomatoes and cook until jam consistency.
  7. Season with salt, pepper and Tabasco to taste.
Creole Filet Topped with Tomato Bacon Jam

Creole Spiced West Texas Filet of Beef


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