By Chef Jeremiah Bowen at Back Sheep Burrito & Brews
HQ 79 | AUTUMN 2012
Black Sheep Burrito & Brews is as famous for its delicious brunch, served on Saturday and Sunday from 11 a.m. to 4 p.m., as it is for its one-of-a-kind burritos and impressive bar. One of the most popular items on the brunch menu is the Whiskey Cream French Toast, served with Bourbon Bacon Marmalade and a cinnamon-vanilla infused blueberry syrup that is flavored in house.
Chef Jeremiah Bowen said the bacon marmalade, which also makes an appearance during lunch and dinner on the restaurant’s Native Smoked Trout Taco, has developed a fan base all its own. A flavorful addition to breakfast staples such as toast and pancakes, Black Sheep’s bacon marmalade is also great on fresh grilled fish and even as a unique dessert.
“For the real bacon aficionado,” Bowen said, “simply try it on vanilla ice cream.”
Ingredients
2 pounds thick-cut bacon
1 medium white or yellow onion
1/2 cup distilled white vinegar
1/2 cup brown sugar
4 cloves garlic, finely minced
1/3 cup quality bourbon
2 teaspoons freshly cracked black pepper
1-2 teaspoons kosher salt
Directions: Mince bacon into 1/4-inch pieces. Sauté bacon until slightly browned. Add diced onion, and continue to cook until onion becomes translucent. Deglaze with bourbon and burn off alcohol. Simmer for 5 minutes. Add remaining ingredients and simmer on low heat for 30 more minutes. Season to taste with kosher salt.
