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Summer evening are best accompanied by pulled pork sarnies and cold kolsch ale!

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Seattle boasts some of the most creative food culture of any major city in the US.  Coming from a state known for it’s agriculture, wine, beer, seafood and forward (or reverse depending on who you talk to) thinking approach to urban farming (you can keep chickens inside condos), Seattle definitely has an inspiring food scene.  The food truck scene has taken off in Seattle offering patrons quality, quick, and creative meals on the go.  One truck that has garnered national attention is Skillet Street Food.  Operating out of an old Airstream camper, Skillet pumps out some innovative NW cuisine with a smile.  The good people of Seattle have come to associate Skillet with one of the most delicious condiments to ever grace a menu, BACON JAM!  A mixture of caramelized onion, balsamic vinegar, and bacon, Bacon Jam has won over the hearts of many including myself. 

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On our return trip from Alaska this past December Amy and I had a layover at Seatac airport and discovered Bacon Jam for sale at one of the airport boutiques.  We’ve used it on so many things, burgers, mashed potatoes, scrambled eggs and now… PIZZA.  Egg pizzas are catching on at a lot of Neapolitan style pizza joints and bring something new to the standard pie.  An over easy egg combined with pesto and the caramelized Bacon Jam is hard to beat.  I can honestly say that this pizza is one of the most delicious pizzas I have ever eaten.  If you’re ever in Seattle you need to do yourself a favour and look up Skillet Street Food.  Done.

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{Eggs and Bacon Jam Pizza}

*Makes one 12 inch pizza

- 1 extra large whole wheat pita or fresh pizza dough

- 3 Tbsp. pesto for the base

- Handful of spinach

- 3 mushrooms, sliced

- 1/2 shallot, sliced

- 3/4 cup mozzarella cheese

- 2 quality eggs

- 1/4 cup Bacon Jam

- 1/2 tsp. red pepper flakes

- salt and pepper

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{Process}

Place one oven rack on the bottom level of your oven. Turn your oven onto broil.

Layer according to the ingredients list spreading the ingredients evenly around the pie.

Place the pizza onto the lowest oven rack for 10 minutes or until the eggs are set. 

Enjoy!

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This past November I brewed an Espresso Nut Brown Ale that turned out to be delicious.  Subtle caramel and nut tones combined with the kick of cold pressed espresso made for a great winter ale.  I started with a low IBU (bitterness level) wort (sugary water left over from boiling grains) kit (15L Brewhouse Mexican Cerveza) and added a one gallon boil of 1/2 lb. medium chocolate malt and 1 lb. of pale crystal malt.  These two malts added the caramel and nut flavours I was looking for.  I pitched an American Ale yeast, which is great for riding the brew of some acidity, and fermented for three weeks.  Two days prior to bottling I cold pressed 2 cups of course ground freshly roasted espresso.  Cold pressing the espresso reduced the acidity extracted from the beans which helped the beer maintain some head (foam) when pouring.  The espresso was added to beer along with 1 cup of maple syrup to act as the dextrose element for carbonation.  The result was a delicious nut brown with a strong coffee note.  We ended up giving most of it away as Christmas gifts.  If you missed out this year don’t fret! We plan on brewing it again next fall.  

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Any bbq sauce recipe will do.  Just replace the tomato element with roasted sweet potato and 1/3 cup of water. 

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Amy and I spent a day and a half in NYC this past December. 

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Growler refill counter at a grocery store. 

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NYC Pizza.  More hype than taste. 

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Black and white cookies.  Soft cake cookie, orange marmalade, chocolate and vanilla icing.  We ate way too many of these.

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Oyster Bar in Greenwich Village. 

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