The most important meal of the day is breakfast. Bourbon may first give a sharpening of your tongue. But without any moderation it will then take any compassion you have for the souls less fortunate than yourself----and there are many. I am steadfast assure of this fact because you are reading my ramblings instead of watching Guy Fieri stick his gaudy jewelry all over some food he is preparing to seduce some poor soul’s wallet. Anyone looking to buy a Lamborghini?
For the Bacon (Who’s your Umami) Jam
3lbs bacon cut into random pieces
½ large yellow onion rough chopped
6 cloves garlic
1 1/2c white wine preferably a gewürztraminer
1/4c soy sauce
1/2c Louisiana cane syrup
3 bay leaves
2T shiitake powder (can be made with a coffee grinder and a few dried mushrooms from your local Asian market)
3/4c dark brown sugar
For the Syrup
1 1/2c Louisiana cane syrup
1c chicory coffee
1 shot or so, or so, of fine bourbon
8 slices of French bread
1 stick of unsalted butter
Spiced pecans (recipe can be found in the chicken gizzard confit posting)
Start by making the bacon jam. This will make 6 nice pint jars of jam to give to a loved one or to bribe a publisher to print your cookbook. Either way it is a score. Place a large pot onto the stove and put in all of the listed ingredients. Cover the pot and bring it to a confident simmer. Cook the jam for 20 minutes in the covered pot. Remove the lid, slightly turn up the heat and cook an additional 25 minutes or until the mixture has been reduced by half. When the jam starts to love on the bottom of the pot a bit too much, scrape it with a wooden spoon and be assured that you are done. Take off the heat and let cool a bit. Remove the bay leaves and process the jam in an electric food processor. Evenly divide the jam into your sealable jars and set in the cooler until needed.
To make the syrup, bring the sole 2 ingredients to a simmer and reduce by half in a small pot for 10-12 minutes. Let cool and it will thicken on its own account.
To finish the dish, whisk the eggs with the milk and bourbon. Generously spread some jam onto one piece of bread. Place another piece of bread on top entrapping the jam. I shouldn’t have to say it, but I will, repeat for the rest of the bread slices. Place the stuffed pain perdue into the egg mixture allowing it to soak in the pleasure of a freshly laid egg, not dissimilar to the way your loved one acts in a shower of your complements. Put a cast iron or non-stick skillet over medium heat and place a common sense worth’s pat of butter into the skillet. Cook the Pain Perdue until it is wonderfully brown on both sides and warmed all the way through. If you tend to cut the bread very thick you might want to continue the heating in the oven. Place the Pain Perdue onto a plate and shower it with complements of syrup and spiced pecans. Don’t make the mistake of dusting with powdered sugar. That’s just uncalled for and too messy for the mid-morning.