Did you know that Susan Merry and Jane Rodmell, co-owners of All The Best Fine Foods in Rosedale, are pioneers of the local food movement in Ontario? "20 years ago we couldnt sell pickled onions, now we cant make enough" Jane told me, while we chatted in the middle of their beautiful shop on Yonge St. next to the Summerhill LCBO. I hailed them as being part of the first generation who clued in to using what was in season and available to us locally as a part of what we cooked.  Small local business sometimes looks past the bottom line and supports one another, and for Susan and Jane it is important to support all local businesses, and this is a lot of what you will find in their shop. A big focus of their business is prepared foods, and they have a great selection of things to pick up and reheat at home, from soups, to baked goods, and salads, side dishes, and proteins. Also, they can cater an entire party, or provide "One Pot Dishes, such as Tourtiere, Curries, Lasagna, and even Beouf Bourguinon. 

The wonderful people at The Siren Group, had invited some of us to come to All The Best to meet the creators of Skillet Street Food's Bacon Jam, and to try some creations from local chefs with this unique product. Present was Nick from Porchetta and Co., Chris from Cava, Claudio from Colbourne Lane and Origin, and Chef Josh Henderson, the creator of Skillet Street Food, from Seattle, WA. Bacon jam is a concoction made of bacon, onions, balsamic vinegar, and brown sugar, and is quite versatile, according to Henderson. "Add it to any number of dishes as a topping or include it as a richly flavourful new ingredient". 

One of the recipes that we got to sample was Seared Scallops with Bacon Jam, Corn Puree and Chanterelles. 

Serves: 4

This is a delicious example of the classic compatibility of seafood and pork. The use of bacon jam enhances the great flavor of the sea scallops along with the fresh corn and chanterelles. This recipe is sized as an appetizer but this preparation can easily be scaled up to be an entree.

Ingredients

8 large sea scallops, preferably U10's

3 cups of fresh corn, cut off the cob

2 lemons

3 shallots, minced

1/3 cup Skillet Bacon Jam

2 Tbsp thyme, picked not chopped

1/2 cup heavy cream

1 Tsp champagne vinegar

Kosher salt, to taste

1 bunch chervil

1 Tsp fresh black pepper

1 1/2 cup chanterelle mushrooms, whole and cleaned

2 Tbsp unsalted butter

1 Tbsp worcestshire

Instructions:

Corn Puree

• In a medium hot pan, sweat 1T of the shallots in 1 tsp of butter till translucent.
• Add the juice of 1/2 lemon and reduce quickly.
• Add the corn and sweat out for 2 minutes, not caramelizing.
• Add 3 T of cream and let come to a simmer. 
• Season with salt and pepper and remove from the heat.
• Puree until silky smooth in a blender, set aside and let come to room temperature.
• _________________

Scallops

• Clean the scallops and remove the abductor mussel, set aside and let dry.
• In a medium hot pan, place the remaining butter in a pan and get mildly hot.
• Season each scallop with salt. Place each scallop in the pan, make sure they sizzle slightly and scatter one stem of thyme and a pinch of zest into the butter in the pan. Sear till one side is golden brown, and then turn and cook for 1-2 more minutes. Set aside on a pan or rack and let rest.
• _________________
• While the scallops are resting, in that same pan add the remaining shallots and butter and sweat. When the shallots are translucent, add the mushrooms and lightly saute.
• After 1-2 minutes, add 1 T of bacon jam and warm through. Add the worcestshire and reduce remove from the heat.
• _________________

Plate up

• Place a small amount of puree on the plate in a circle or swath.
• Place the scallops on the puree.
• Place a small amount of bacon jam on each scallop.
• Scatter the mushrooms around the scallops and then garnish the with 2-4 small sprigs of chervil on the mushrooms.

Do you want to win a 300 gram pot of Bacon Jam? Here is what you do; post an original idea or recipe on the comments of this blog post to enter. I will draw a winner, at random, on October 3rd at the end of the day. Sound fair? HEre is an idea, like the offering from Porchetta and Co.

Or these delicious, buttery tarts:

Also, if you want to test your recipe, you can get Skillet Street Food's Bacon Jam in stores in Toronto now, including All The Best Fine Foods. For other locations, check the website http://www.skilletstreetfood.com/shop.php