Low Carb Bourbon Bacon Jam with Grilled Halloumi
3.4g
Net Carbs
12.9g
Protein
21.8g
Fat
0.3g
Fiber
287
Calories
Cooking tip: Slow cooking the bacon and onions takes a little patience, so why not double the jam recipe to use throughout grilling season? That is what we did! After storing in the refrigerator or freezer, just make sure to let the jam warm to room temp (or warm in the microwave in 20 second intervals with a quick stir between until warm) before using it to top everything that comes off your grill. Grilling season has never been so delicious!
Ingredients:
- 1/4 cup fresh shallots, chopped USDA
- 3 tablespoons breakfast syrup, sugar free NutriCare
- 8 svgs olive oil cooking spray, pump Pam
- 1/2 cup fresh onion, mature FNDDS
- 2 tablespoons apple cider vinegar, raw, organic Bragg
- 3 tablespoons bourbon whiskey FNDDS
- 12 ounces halloumi cheese
- 8 ounces raw bacon, cured USDA
- 1/8 teaspoon black pepper, ground USDA
- 1/2 teaspoon fresh garlic FNDDS
Directions:
- Chop bacon into ½-inch pieces. In a Dutch oven over medium heat, cook the bacon, stirring often until the fat is rendered and the bacon is browned, about 20 minutes. Use a slotted spoon to remove the bacon to drain on a paper towel lined plate. Pour off all but 2 tablespoons of the bacon fat.
- Thinly slice the onion and shallot. Reduce heat under the Dutch oven to medium low and add the onion and shallot. Sauté, stirring regularly, until very soft and deep brown, about 30 minutes. Add minced or pressed garlic and mix in well with the onion. Cook while stirring until fragrant about 1 minute.
- Deglaze the Dutch oven with bourbon, scraping up any browned bits from the bottom of the pan. Add sugar free syrup and apple cider vinegar, then increase heat to medium and simmer for 3-5 minutes until the onions and sauce are integrated and thickened. Remove from heat and stir in cooked bacon.
- Pulse the jam in a food processor a few times until bacon jam is more spreadable, but still chunky. Use immediately or store covered in the refrigerator for up to 2 weeks, or in the freezer for up to 3 months.
- Heat grill with high flame.
- Slice the halloumi lengthwise into ¼-inch slices. Spray each side with olive oil and sprinkle with pepper. Reduce grill flame to medium, place halloumi slices on the grill and cook until browned and warmed through, about 3 minutes each side. Top grilled halloumi evenly with bacon jam, about 1 tablespoon jam for each 3-ounce portion of halloumi. One 3-ounce portion of halloumi with 1 tablespoon jam is one serving.
