We’re always on the look out for fabulous accompaniments to enhance our everyday meals. And we think we’ve discovered just that at the latest Fancy Foods Show in New York. Introducing, the extraordinary condiment spreads from Skillet. Chef Josh Henderson devised the culinary invention of “Skillet Street Food” in 2007. With his humble beginnings, Josh served artfully crafted meals out of the belly of a vintage Airsteam to the hungry locals of Seattle. Since then Skillet has evolved into a catering service, as well as a line of unique condiments that he now shares with the rest of the foodie world.
Skillet offers a range of bacon-based jams to a few twists on ordinary ketchup. Yes, you read that correctly. Bacon Jam. Our taste buds are running amok with possibilities!
Everything tastes better with bacon, right? That’s what we thought when we spotted these little jars of bacon goodness. These spreads are definitely worth a try for any meat lover. For the purist at heart, there’s the Original Bacon Spread. Or up your flavor game with the Fennel Black Pepper Bacon Spread. Spread it on a sandwich. Pair it with a fresh and creamy cheese. Drizzle it over pizza. Eat it from the jar with a spoon, we won’t judge. Be sure to try the Fennel & Black Pepper bacon spread with creamy Harbison cheese with some multigrain bread (see image above). Delicious and sure to make your stomach happy.
Here are a few recipes curated by the creators:
Caramelized Onion, Gruyere and Fennel Black Pepper Bacon Spread
This dish is yet another appetizer sure to please a crowd of hungry foodies. The classic pairing of caramelized onions and melted Gruyere could only be enhanced by bacon [Skillet Street Food]
1 tablespoon butter
3 1/2 cups chopped onion
4 ounces Gruyère cheese, shredded and divided
2 tablespoons chopped fresh chives, divided
1/3 cup canola mayonnaise
1/3 cup fat-free sour cream
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup bacon spread
Preheat oven to 425°.
Heat a large cast-iron skillet over medium-high heat. Coat pan lightly with cooking spray. Melt 1 tablespoon of butter. Add onion to pan; sauté 5 minutes, stirring frequently. Reduce heat to low; cook 20 minutes or until golden brown, stirring occasionally. Cool slightly.
Reserve 2 tablespoons cheese. Combine remaining cheese, caramelized onion, 1 tablespoon chives, and the remaining ingredients in a medium bowl.
Transfer the mixture to a 1-quart glass or ceramic baking dish coated lightly with cooking spray. Sprinkle with reserved 2 tablespoons cheese. Bake at 425° for 20 minutes or until browned and bubbly. Sprinkle with remaining 1 tablespoon chives.
Serve on toasted baguette slices.
Chef Josh has made a home for pumpkins beyond the pie shell; he has turned them into ketchup. The mildness of the pumpkin pairs beautifully with zingy flavors such as in the Chipotle Pumpkin Ketchup or found in the Apple Vinegar Brown Sugar Pumpkin Ketchup. The Thai Coconut Pumpkin Ketchup is quite possibly one of the most intricate of flavor combinations, perfect for elevating Asian inspired dishes. You can substitute these spreads wherever you would usually use (boring) tomato ketchup. Need ideas? Check out these recipes from Skillet Street Food!
Thai cuisine is celebrated for its delicate balance of flavors. This Pad Thai preparation puts to use the equally balanced Thai Coconut Pumpkin Ketchup.
This surely won’t resemble your grandma’s pot roast with the use of the spicy Chipotle Pumpkin Ketchup.
Baby Back Ribs with Apple Cider Vinegar Pumpkin Ketchups
If you already consider yourself a grill master, replace your routine glaze with the Apple Cider Vinegar Pumpkin Spread.
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