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Rooster's tomato jam is sweet, spicy and makes good use of seasonal favorite
Special Request

Rooster's tomato jam is sweet, spicy and makes good use of seasonal favorite

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This week’s recipe request came to us via the Post-Dispatch Food and Dining in St. Louis group on Facebook. Member Cindi Lash asked for the recipes for “Rooster’s arugula pesto and tomato jam.”

We’re reversing the order of the request and delivering the savory tomato jam recipe first to take advantage of the last tomatoes of the season. The recipe incorporates some of fall’s favorite spices — ginger, cinnamon and cloves. There’s sugar, of course, which gives this unusual condiment its gooey, jam-my texture. Lime juice and freshly chopped jalapenos kick up the flavor, too.

David and Kara Bailey of Bailey’s Restaurants were glad to share this recipe, although it didn’t originate on the Rooster menu. The first appearance of tomato jam and arugula pesto was at Bridge, their downtown tap house and wine bar. The inspiration? A romantic lunch on the sidewalks in Aix-en-Provence in the south of France on their honeymoon 13 years ago.

“We ordered a dish that had whipped goat cheese layered, like a trifle, with a some sort of tomato sauce and served with arugula greens that we spread on bread,” Dave Bailey says. “When we opened Bridge when we came back I wanted to replicate those flavors. We came up with a recipe for the tomato jam spread and goat cheese on herbed focaccia and topped with arugula.

“It works well as a dipping sauce for any kind of meat, but especially for red meat.” When the Baileys opened Bailey’s Range, a burger and shake restaurant in downtown St. Louis, he knew just where he would use his savory jam — this time in combination with the arugula pesto. “We still have the burger on our menu,” he says. “It’s the PBJ — Pesto, Bison and Jam. We did the arugula as a pesto to concentrate the flavors.”

Which brings us to Rooster, where the tomato jam shows up in a crepe and in a goat cheese scramble. Dave Bailey wondered what could make that dish even better? It’s served over potatoes with thinly sliced sauteed red onions. The silky eggs, scrambled with arugula and topped with goat cheese crumbles, benefits from both the sweet and savory tomato jam served alongside.

Stop by Rooster on South Grand or downtown on Locust Street to experience the scramble. All restaurants in the Bailey Group have outdoor seating, indoor seating appropriately space, carry-out and curbside pickup. Both Rooster restaurants serve breakfast and lunch from 8 a.m. to 2 p.m.


1104 Locust Street


3150 South Grand Boulevard

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