Recipes Shallot Jam 5.0 (1) 1 Review Vinny Dotolo and Jon Shook spent a month perfecting their creamy chicken-liver mousse, topped with this jam of sweet sautéed shallots and balsamic vinegar. Entertaining Tips from F&W Editors By Jon Shook Jon Shook Jon Shook is the chef and co-owner of Los Angeles restaurants Animal, Jon & Vinny's (with chef Vinny Dotolo), Son of a Gun, Helen's, and Petit Trois. A 2009 F&W Best New Chef, Shook won the 2016 James Beard Award for Best Chef: West for his work at meat-centric Animal. Food & Wine's Editorial Guidelines and Vinny Dotolo Updated on September 11, 2015 Print Rate It Share Share Tweet Pin Email Photo: © John Kernick Total Time: 25 mins Yield: 1 cup Ingredients 2 tablespoons vegetable oil 4 large shallots, thinly sliced 3/4 cup balsamic vinegar 1/3 cup light brown sugar Salt Directions In a skillet, heat the oil. Add the shallots and cook over moderate heat, stirring, until softened, 10 minutes. Add the vinegar and sugar and cook until thick and jam-like, 5 minutes. Season with salt. Rate it Print