Sure, it’s a little hoity-toity with the tomato jam and the bacon ailoi, but these suckers are tasty!
BLT Sliders
bread
1 lb bacon, cooked
tomato jam (recipe follows)
Bacon Aioli (recipe follows)
Arugula
Use whatever bread you think will be tasty, I prefer sourdough. Slice it thin, then cut it into 2″ squares and toast it in the oven on a sheet tray until golden brown and crispy.
Cut each strip of bacon into 4 equal pieces, which should be roughly square.
Spread each bread slice with a generous helping of the tomato jam, followed by 2 pieces of bacon, topped with a dollop of the aioli and finished with a few leaves of arugula. Eat it, dummy.
Tomato Jam
1 1/2 pounds good ripe tomatoes (Roma are best), cored and coarsely chopped
1 cup sugar
2 tablespoons freshly squeezed lime juice
1 tablespoon fresh grated or minced ginger
1 teaspoon salt
1 jalapeño or other peppers, stemmed, seeded and minced, or red pepper flakes or cayenne to taste.
Put everything in a medium saucepan and bring it to a boil over medium heat, stirring often.
Reduce heat and simmer, stirring occasionally, until mixture has consistency of thick jam, it’ll take an hour or so. Cool and refrigerate until ready to use, it should keep at least a week or so.
Bacon Aioli
1 egg
6 yolks
1 teaspoon dry mustard
2-3 strips cooked thick-cut bacon, crumbled
1 cup reserved bacon grease
2-3 cups canola or peanut oil
juice from 1 lemon
While the reserved bacon fat is still warm and liquid, incorporate the oil. This will keep the bacon grease liquid. Cool to room temperature.
In a blender or food processor mix the yolks and dry mustard until just incorporated. With the blender or food processor set on medium speed, slowly drizzle the oil until the mixture is thick and creamy. More oil will give you a thicker aioli, less will leave it runny. Make it how you like. Take the whole mixture out of the blender and gently fold in the crumbled bacon. It’ll keep for a few weeks in the fridge.
