Best Onion Bacon Marmalade Recipes

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WILD GEORGIA SHRIMP AND CRAB CAKE WITH PEARL ONION MARMALADE, WILD GEORGIA SHRIMP, CHILI SOUR CREAM, BACON AND GARLIC GRITS



Wild Georgia Shrimp and Crab Cake with Pearl Onion Marmalade, Wild Georgia Shrimp, Chili Sour Cream, Bacon and Garlic Grits image

Provided by Food Network

Categories     appetizer

Time 2h

Yield 8 servings

Number Of Ingredients 49

1 tablespoon vegetable oil, plus 2 tablespoons for sauteing
1/2 green pepper, finely diced
1 clove garlic, minced
14 ounces wild Georgia shrimp, peeled, de-veined, small, rough dice
4 ounces lump crabmeat
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1 egg
1 1/2 tablespoons blackening spice
1 to 2 cups bread crumbs
1 pound frozen pearl onions
1/3 cup sherry vinegar
1/3 cup white wine
1/2 cup sugar
2 tablespoons ketchup
1/4 cup golden raisins
1 bay leaf
1/8 teaspoon dried thyme
1/4 teaspoon dried tarragon
1 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons vegetable oil
1 cup chicken stock
8 wild Georgia shrimp, peeled and deveined
1 egg
1/4 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon granulated garlic
1/8 teaspoon dill weed
1/8 teaspoon celery seed
1/8 teaspoon chipolte sauce (Recommended: Tabasco)
1 cup all-purpose flour
1/4 cup cornmeal
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon granulated garlic
1/2 teaspoon dill weed
1/2 teaspoon celery seed
1/2 teaspoon cayenne pepper
1 cup sour cream
1 tablespoon chili sauce (recommended: Srirachi)
2 strips smoked bacon, small dice
3 clove garlic, minced
2 cups milk
2 cups heavy cream
1/4 cup whole butter
1 cup grits
Salt and pepper

Steps:

  • Wild Georgia Shrimp and Crab Cake:
  • Place 1 tablespoon oil on a heated saute pan, add green peppers and garlic, cook for 30 seconds stirring constantly. Add shrimp and cook for 1 to 2 minutes until shrimp is pink. Drain excess liquid and place cooked shrimp, peppers and garlic in a medium mixing bowl. Add crabmeat, mayonnaise, mustard, lemon juice, egg and blackening spice to the mixing bowl and combine. Gradually add breadcrumbs until bound together. Form shrimp mixture into 2-ounce cakes. Saute cakes in 2 tablespoons of hot oil for 2 to 3 minutes on each side over medium heat.
  • Pearl Onion Marmalade:
  • Place all ingredients in saucepan and cook over medium heat until thick.
  • Fried Shrimp Marinade:
  • Combine all ingredients together and marinate for 30 minutes.
  • Fried Shrimp Breading:
  • Combine all ingredients together and mix. Remove shrimp from egg mixture and dredge in seasoned flour mix. Deep fry in 350 degree F hot oil for 30 to 45 seconds.
  • Chili Sour Cream:
  • Combine ingredients together and place in plastic squirt bottle.
  • Bacon and Garlic Grits:
  • Render bacon in saucepot until crispy. Add garlic to pot and saute for 20 to 30 seconds.
  • Add milk, cream and butter, bring to boil. Add grits and stir. Turn heat to medium and cook for 10 minutes, stirring often. If grits become too thick, add milk to thin it out. Season, to taste, with salt and pepper.

ROASTED TURKEY WITH AVOCADO, BACON, BALSAMIC ONION MARMALADE, AND MAYONNAISE



Roasted Turkey with Avocado, Bacon, Balsamic Onion Marmalade, and Mayonnaise image

Categories     Bread     Sandwich     Onion     turkey     Breakfast     Side     Roast     Mayonnaise     Bacon     Avocado

Yield makes 4 sandwiches

Number Of Ingredients 9

6 fresh sage leaves
1 (3- to 4-pound) boneless turkey breast
2 tablespoons unsalted butter, softened
Kosher salt and freshly ground black pepper
12 slices bacon
4 ciabatta rolls
1/2 cup Balsamic Onion Marmalade (page 193)
1 ripe avocado, halved, pitted, peeled, and sliced
4 tablespoons Mayonnaise (page 176)

Steps:

  • Preheat the oven to 350°F.
  • Slide the sage leaves under the skin of the turkey breast and place the turkey on a sheet pan. Rub the skin with the butter and season generously with salt and pepper. Roast the turkey for 1 to 1 1/2 hours, until it reaches an internal temperature of 165°F. Baste the meat with its juices throughout. (Keep in mind that the meat will continue to cook even after it's removed from the oven, so be careful not to cook it too long.) Allow the meat to rest before slicing, or cool completely.
  • In a heavy skillet over medium-high heat, cook the bacon until golden brown and crisp on both sides. Transfer to paper towels to drain.
  • Slice the ciabatta rolls in half. Place the turkey slices on the bottom halves and top with the marmalade. Place the bottom and top halves of the rolls in the 350°F oven and remove once the marmalade is heated through and the bread is toasted. Top the marmalade with the bacon, followed by the avocado. Evenly spread the mayonnaise on the top halves of the rolls. Close the sandwiches, cut into halves, and serve.
  • Note
  • Don't cook the bacon over too high heat or the fat will burn. When you're done, save the fat you've rendered and store it in the freezer. The next time you're roasting some vegetables, toss some bacon fat in with them!

PAN-SEARED SCALLOPS WITH APPLE-ONION MARMALADE & BACON



PAN-SEARED SCALLOPS WITH APPLE-ONION MARMALADE & BACON image

Categories     Shellfish

Yield 6 servings

Number Of Ingredients 12

For the marmalade:
1/4 cup olive oil
2 large sweet onions such as Vidalia, cut through the stem end into thin wedges
2 large Golden Delicious or other baking apples, peeled, cored and cut into thin wedges
1/2 tsp. cumin seeds
2 tsp. apple cider vinegar, or more, to taste
3/4 tsp. salt
Freshly ground pepper, to taste
6 slices lean bacon
18 large sea scallops, about 1 1/2 lb. total, patted dry
Salt and freshly ground pepper, to taste
1 cup apple cider

Steps:

  • To make the marmalade, in a large fry pan over medium to medium-low heat, warm the olive oil. Add the onions and cook, stirring often, until they begin to soften, about 15 minutes. Stir in the apples and cumin seeds. Cook, stirring, until the onions are golden and the apples soften, about 30 minutes more. Add the cider vinegar, salt and pepper and remove from the heat. You should have about 3 cups. Set aside in the pan. In another large fry pan over medium-high heat, fry the bacon until crisp, 3 to 5 minutes. Using tongs or a slotted spatula, transfer to paper towels to drain. Discard all but about 1 Tbs. (a light coating) of the bacon drippings from the pan. Sprinkle the scallops lightly with salt and pepper. Return the fry pan to medium-high heat. When the pan is hot, add the scallops a few at a time and cook, turning once, until lightly browned on both sides, about 1 minute on each side. Transfer to a plate and keep warm while you cook the remaining scallops. When all the scallops are cooked, add the apple cider to the pan and boil until reduced by half, about 5 minutes. Pour any juices that have collected on the scallop plate into the fry pan. Remove from the heat. Meanwhile, reheat the marmalade over medium-low heat until heated through. Spread about 1/2 cup of the marmalade on each individual plate. Top each portion with 3 scallops, then drizzle with about 1 Tbs. of the cider sauce. Crumble the bacon over the scallops, dividing it evenly. Serve warm.

ONION & BACON MARMALADE



ONION & BACON MARMALADE image

Categories     Condiment/Spread     Bacon

Number Of Ingredients 8

4 slices Thick Bacon
4 pounds Yellow Onions, Halved And Sliced To 1/4"
1 Tablespoon Kosher Salt
2 cups Apple Cider
¼ cups Sherry Vinegar (white Wine Vinegar Is Fine)
¼ cups Brown Sugar
10 sprigs Thyme, Leaves Stripped From The Stem (about 2 Tablespoons)
2 teaspoons Black Pepper

Steps:

  • Heat a Dutch oven or large heavy sauce pan over medium-high heat. Cook the bacon until it’s just crisp, then remove the slices and set aside, leaving all of the rendered fat in the pan. Add the onions and salt to the pan, reduce the heat to medium, cover the pan, and cook until the onions soften (about 15 minutes). Chop the bacon fine and add it and the remaining ingredients to the pan. Cook uncovered until the liquid is reduced to almost nothing, stirring occasionally (about an hour). Reduce the heat to low and continue cooking until the onions are a rich medium brown color, stirring frequently (about 10 minutes). If it starts looking too dry, add water 1/4 cup at a time. Remove from the heat, set aside, and let cool.

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