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Bacon Pineapple Jam Lollipops

I am passionate about entertaining and love wowing people with out of the park flavors. I love to create dishes that are delicious and creative, but easy enough for other people to make.

peejew Bacon Pineapple Jam Lollipops
  • 1 slice applewood smoked bacon, chopped into small pieces
  • 1 large shallot, finely chopped
  • 1/2 jalapeno, finely chopped, seeds and membranes removed
  • 1 tablespoon ginger, finely grated
  • 3 cloves fresh garlic, finely grated
  • 1 cup finely chopped parsley, saving one teaspoon for garnish
  • 1 cup fresh cilantro, saving one teaspoon for garnish
  • 1 tablespoon Tamari soy sauce
  • 1 tablespoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon chipotle chili powder
  • 1 pound fresh ground beef (80/20)
  • 1 pound fresh ground lamb
  • 8 slices applewood smoked bacon, for wrapping around meat
  • 3 slices applewood smoke bacon, for the pineapple jam
  • 2 large shallots, finely chopped
  • 1 jalpeno, finely chopped, top, seeds and membrane removed
  • 6 ounces dried pineapple, chopped into small pieces
  • 1 zest of one orange
  • 2 oranges juiced
  • 2 tablespoons aged balsamic vinegar
  • 1 tablespoon honey
  • 1 tablespoon brown sugar
  • 1/2 cup dry white wine
  • 1/8 teaspoon pepper
  • 1/2 teaspoon salt

To assemble the meat:

In a medium size skillet cook the bacon pieces for about 1 minute on medium high heat. Add shallot and jalapeno and cook for another 2 minutes. To complete the meat seasoning add ginger, garlic, parsley, cilantro, soy sauce, paprika, cumin and chipotle chili. Cook for an additional 1 minute. Cool for a few minutes. Then in a bowl combine the seasoning with the ground beef and the ground lamb. Mix well. Form meat into 8 oblong shapes about 3 inches in length and 2 inches thick. Wrap each piece of meat with a slice of bacon securing them with a tooth picks. Place meat on a 400 degree grill. Turn until all sides have been browned and bacon is crisp. The meat should be slightly pink in the center.

To make the jam

In a medium size skillet cook the bacon until crisp about 5 minutes on medium high. Remove onto paper towels, cool and chop into small pieces. Remove all but 2 Tablespoons bacon grease from the skillet. Add shallots and jalapeno and cook for about 3 minutes. Next add pineapple, orange zest, orange juice, balsamic vinegar, honey, brown sugar, white wine, pepper and salt. Cook on medium heat until most of the liquid is absorbed and it is soft and jam like. Fold in the cooked bacon.

To assemble

On a plate place a wooden skewer into one end of each piece of meat. Lay them facing towards the middle of the plate. Place the jam in the center of the plate. Garnish with the remaining parsley and cilantro.

4 20 minutes 45 minutes

Bacon Pineapple Jam Lollipops

Bacon Pineapple Jam Lollipops

I am passionate about entertaining and love wowing people with out of the park flavors. I love to create dishes that are delicious and creative, but easy enough for other people to make.

Preparation

Prep Time

20 minutes

Cook Time

45 minutes

Serves

Calories

9172

Equipment

Ingredients

  • 1 slice applewood smoked bacon, chopped into small pieces
  • 1 large shallot, finely chopped
  • 1/2 jalapeno, finely chopped, seeds and membranes removed
  • 1 tablespoon ginger, finely grated
  • 3 cloves fresh garlic, finely grated
  • 1 cup finely chopped parsley, saving one teaspoon for garnish
  • 1 cup fresh cilantro, saving one teaspoon for garnish
  • 1 tablespoon Tamari soy sauce
  • 1 tablespoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon chipotle chili powder
  • 1 pound fresh ground beef (80/20)
  • 1 pound fresh ground lamb
  • 8 slices applewood smoked bacon, for wrapping around meat
  • 3 slices applewood smoke bacon, for the pineapple jam
  • 2 large shallots, finely chopped
  • 1 jalpeno, finely chopped, top, seeds and membrane removed
  • 6 ounces dried pineapple, chopped into small pieces
  • 1 zest of one orange
  • 2 oranges juiced
  • 2 tablespoons aged balsamic vinegar
  • 1 tablespoon honey
  • 1 tablespoon brown sugar
  • 1/2 cup dry white wine
  • 1/8 teaspoon pepper
  • 1/2 teaspoon salt
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To assemble the meat:

In a medium size skillet cook the bacon pieces for about 1 minute on medium high heat. Add shallot and jalapeno and cook for another 2 minutes. To complete the meat seasoning add ginger, garlic, parsley, cilantro, soy sauce, paprika, cumin and chipotle chili. Cook for an additional 1 minute. Cool for a few minutes. Then in a bowl combine the seasoning with the ground beef and the ground lamb. Mix well. Form meat into 8 oblong shapes about 3 inches in length and 2 inches thick. Wrap each piece of meat with a slice of bacon securing them with a tooth picks. Place meat on a 400 degree grill. Turn until all sides have been browned and bacon is crisp. The meat should be slightly pink in the center.

To make the jam

In a medium size skillet cook the bacon until crisp about 5 minutes on medium high. Remove onto paper towels, cool and chop into small pieces. Remove all but 2 Tablespoons bacon grease from the skillet. Add shallots and jalapeno and cook for about 3 minutes. Next add pineapple, orange zest, orange juice, balsamic vinegar, honey, brown sugar, white wine, pepper and salt. Cook on medium heat until most of the liquid is absorbed and it is soft and jam like. Fold in the cooked bacon.

To assemble

On a plate place a wooden skewer into one end of each piece of meat. Lay them facing towards the middle of the plate. Place the jam in the center of the plate. Garnish with the remaining parsley and cilantro.

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