Executive Chef Craig Koketsu
New York City
The classic combo of peanut butter, jelly and bacon gets an upgrade when two of the core ingredients are made from scratch. The jelly is infused with sweet heat by cooking together cider vinegar, sugar and four jalapenos, while the peanut butter is actually a rich caramel pureed with peanuts to form a chunky paste. Instead of layering the ingredients into a sandwich, Chef Koketsu dollops them on a plate and tops them with cooked, thick-sliced bacon.
12 oz. cider vinegar
12 oz. plus 1 tbsp. sugar
2 tbsp. pectin
1 to 2 drops green food coloring
2 cups sugar
1 cup butter
1 cup cream, divided
2 tbsp. miso
2 cups shelled peanuts
4 slices thick-cut bacon
1 apple, chopped
½ jalapeno, minced
1. Prepare jelly: In blender, combine whole peppers, 12 ounces sugar and vinegar; strain. Transfer liquid to medium saucepan; bring to a boil. Stir in pectin, remaining tablespoon sugar and food coloring. Remove from heat and cool.
2. Prepare peanut butter: In another saucepan, combine sugar, butter and ½ cup cream; bring to a boil. Continue boiling until light caramel forms. Remove from heat; whisk in remaining cream and cool.
3. In food processor, puree peanuts until texture of chunky peanut butter. Fold into cooled caramel.
4. Grill or sear bacon until rendered and slightly charred. Mix chopped apple and minced jalapeno with 4 tablespoons cooled jelly.
5. To serve, place a dollop of peanut butter caramel on plate; flatten with spoon. Top with bacon and a spoonful of jelly.