ISO: Okay, along the lines of Marsha's post, ISO: Bacon-wrapped recipes? Thanks!
- Thread starter dawn_mo
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Rec: Scallop Brochettes Laced with Bacon
Scallop Brochettes Laced with Bacon
These tasty tidbits may be prepared almost entirely in the morning. Place the assembled skewers on a plate, covered with plastic wrap, and store in refrigerator. Broil or grill just before serving.
Equipment:
30 6-inch bamboo skewers
1/2 lb. sea scallops
1/2 lb. bacon, each slice cut in half lengthwise
30 cherry tomatoes
1/4 cup fresh lime juice, plus enough rice vinegar to make 1/3 cup
1/3 cup Thai or Vietnamese fish sauce*
1/3 cup sugar
1-1/2 inches of ginger root, peeled and minced
1/4 tsp red pepper flakes
1 clove garlic, minced
Preparation:
If you’re using large scallops, cut each into 4 pieces. You should end up with about 30 all together. For the marinade, combine lime juice/vinegar, fish sauce, sugar, ginger, red pepper, and garlic in a glass or ceramic bowl. Add the scallops, and marinate, refrigerated, for 1 to 3 hours. Meanwhile, soak the skewers in cold water for 1 hour.
Cook the bacon in a skillet until done, yet not crisp. Drain on paper towels.
Assembly:
Preheat broiler, or heat grill.
On a skewer, pierce one end of a bacon strip, then a scallop, then the middle of the same piece of bacon, then a cherry tomato, then the end of the bacon. The bacon should be laced in and out of the scallop and tomato. Repeat until all ingredients are used.
Broil or grill for 2 minutes on each side.
Makes 30 brochettes.
Source: The Art of the Cocktail Party, Leslie Brenner
Pat’s notes: these are yummy. *I used Golden Boy Fish Sauce (nuoc mam)
Scallop Brochettes Laced with Bacon
These tasty tidbits may be prepared almost entirely in the morning. Place the assembled skewers on a plate, covered with plastic wrap, and store in refrigerator. Broil or grill just before serving.
Equipment:
30 6-inch bamboo skewers
1/2 lb. sea scallops
1/2 lb. bacon, each slice cut in half lengthwise
30 cherry tomatoes
1/4 cup fresh lime juice, plus enough rice vinegar to make 1/3 cup
1/3 cup Thai or Vietnamese fish sauce*
1/3 cup sugar
1-1/2 inches of ginger root, peeled and minced
1/4 tsp red pepper flakes
1 clove garlic, minced
Preparation:
If you’re using large scallops, cut each into 4 pieces. You should end up with about 30 all together. For the marinade, combine lime juice/vinegar, fish sauce, sugar, ginger, red pepper, and garlic in a glass or ceramic bowl. Add the scallops, and marinate, refrigerated, for 1 to 3 hours. Meanwhile, soak the skewers in cold water for 1 hour.
Cook the bacon in a skillet until done, yet not crisp. Drain on paper towels.
Assembly:
Preheat broiler, or heat grill.
On a skewer, pierce one end of a bacon strip, then a scallop, then the middle of the same piece of bacon, then a cherry tomato, then the end of the bacon. The bacon should be laced in and out of the scallop and tomato. Repeat until all ingredients are used.
Broil or grill for 2 minutes on each side.
Makes 30 brochettes.
Source: The Art of the Cocktail Party, Leslie Brenner
Pat’s notes: these are yummy. *I used Golden Boy Fish Sauce (nuoc mam)
dawn_mo
Well-known member
Here is what I came up with after an extensive search. My step-daughter and
I will be figuring out what we are going to make. We are thinking a tasting rather than whole recipes. Water and crackers today in preparation for this artery clogging endeavor.
* Exported from MasterCook *
Artichoke Hearts Wrapped in Bacon Recipe #44272
Recipe By :by GinnyP
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
1/4 lb thinly sliced bacon
1 can artichokes -- (14 ounce) drained,cut in half or 1 (10 1/2 ounce) package frozen artichoke hearts, thawed,cut in half
Preheat the broiler.
Cut the bacon slices in half, place on a baking sheet, and broil for 3 minutes.
Let the bacon cool enough to handle.
Wrap each artichoke half in a piece of bacon, broiled side facing inward, and secure with a toothpick.
Broil 4 to 5 minutes, or until the bacon is brown and crisp.
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* Exported from MasterCook *
BACON AND APPLE ROLLS
Recipe By : ?
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method2 cups soft bread crumbs (about 3 slices)
1 cup finely chopped cooking apple
1/8 tsp. salt
1/8 tsp. pepper
1/4 cup milk
1 beaten egg
1 Tbsp. onion -- finely chopped
1 Tbsp. snipped parsley
12 slices bacon
In a mixing bowl, combine bread crumbs, chopped apple, chopped onion, parsley, salt and pepper. Add milk and egg; mix well. Cut each slice of bacon in half crosswise. Shape crumb mixture into balls, using one rounded tablespoonful for each. Wrap each ball with half a bacon slice; secure with toothpick. Place on a wire rack set in a pan. Bake in 375° for about 30 minutes or until bacon is brown. Serve immediately.
Makes 20-22 appetizers.
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* Exported from MasterCook *
Bacon and Basil-Wrapped Chicken Breasts Recipe #248757
Recipe By :by lazyme
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method21 large basil leaves -- washed well and spun dry
3 boneless skinless chicken breast halves (about 2 pounds total)
15 slices bacon (about 3/4 pound)
1 teaspoon black peppercorns -- coarsely crushed
Preheat oven to 400°F.
In a small saucepan of boiling water blanch basil 2 seconds and drain in a sieve.
Rinse basil under cold water to stop cooking and pat dry on paper towels.
Put 1 whole chicken breast, skinned side down, on a work surface and remove "tender" (fillet strip located on either side of where breast bone was) from each breast half, keeping rest of chicken breast intact.
(There should be 2 tenders from each whole breast.).
Put 2 tenders side by side and wrap 7 basil leaves around them to enclose them.
Season remainder of whole breast with salt and pepper and put basil-wrapped tenders lengthwise down middle of 1 breast half.
Fold other breast half over to enclose tenders.
Beginning on underside at 1 end of breast, wrap bacon slices snugly but without stretching, 1 at a time, around breast in a continuous overlapping spiral from 1 end to the other. (You will need about 4 to 5 bacon slices for each breast.).
Remove tenders from remaining 2 chicken breasts and stuff and wrap breasts in same manner.
Sprinkle crushed peppercorns evenly over bacon wrappings.
Heat a 9- to 10-inch cast-iron skillet over moderately high heat until hot.
Sliding a metal spatula under wrapped chicken breasts to keep bacon intact, transfer 2 breasts, undersides down, to skillet.
Cook chicken, turning it only after bacon on underside is golden, until bacon is golden and crisp on all sides, about 4 minutes total.
Transfer chicken as browned to a plate and cook remaining breasts in same manner.
Pour off fat from skillet and return all 3 chicken breasts to skillet.
Roast chicken in middle of oven 15 minutes, or until firm to the touch and just cooked through.
Transfer chicken with tongs to a cutting board and let stand 10 minutes before slicing.
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* Exported from MasterCook *
Bacon Wrapped Apricots and Dipping Sauce Recipe #103723
Recipe By :by Denise in da Kitchen
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
24 servings
35 min 15 min prep
BACON WRAPPED APRICOTS
12 slices bacon
24 dried apricots
DIPPING SAUCE
3/4 cup soy sauce
1/4 cup brown sugar
1 teaspoon ground ginger
BACON WRAPPED APRICOTS:.
Partially cook bacon.
Cut strips in half.
Wrap around an apricot and secure with a toothpick.
Bake at 350 degrees for 20 minutes or until bacon is crisp.
DIPPING SAUCE:.
Mix together soy sauce, brown sugar and ginger.
Put in a small bowl to dip apricots when serving.
VARIATIONS:.
Bacon wrapped green olives- Bake as above.
Bacon and peanut butter wraps- spread peanut butter on bacon slices, roll up, spear with a toothpick and broil until crisp.
Use your imagination!
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* Exported from MasterCook *
Bacon Wrapped Boursin Stuffed Chicken Breasts - a Doux! Recipe #214740
Recipe By :by French Tart
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method2 large boneless skinless chicken breasts
100 g boursin cheese or local garlic & herb spreadable cheese
6 slices smoked streaky bacon or 2-4 slices pancetta
1 teaspoon olive oil
10 cherry tomatoes -- on the vine (10 to 12)
salt
fresh ground black pepper
1/2 lemon -- juice of
Pre-heat the oven to 190C/375F/Gas 5.
Lightly oil an oven proof dish with the teaspoon of olive oil - using a pastry brush is best.
Place one chicken breast between a large piece of cling film and gently beat it with a cook's mallet - beating until large and fairly thin - try NOT make any holes in the chicken! Repeat with the second chicken breast.
Place the chicken breasts on to a work board and spread half the Boursin cheese on each chicken piece - make sure it is spread evenly right up to the edges.
Roll the chicken breasts up - tucking the last small "fillet" flap up and into the stuffed roll.
Wrap the bacon pieces or pancetta ham around the stuffed chicken, making sure they do not overlap too much and the edges are sealed underneath.
Gently lift them into the oiled oven dish.
Season well with freshly ground black pepper. (Season with salt to taste - the bacon will make it quite salty, so watch out when seasoning with salt.).
If using the lemon juice, pour over the top of the chicken breasts now.
Scatter or arrange the cherry tomatoes around the chicken pieces.
Place in the middle of a pre-heated oven and roast for between 45 - 60 minutes; depending on the size of the chicken breasts.
Serve with a selection of vegetables and a jacket potato, making sure you spoon the excess Boursin sauce over the top of the chicken pieces and the roasted cherry tomatoes!
TO FREEZE:.
As soon as you have stuffed and wrapped the bacon around the beaten chicken breasts, wrap individually in cling film and put into a freezer container or a freezer bag. Take them out as required and allow to defrost for 4-5 hours at room temperature or overnight in the fridge.
Cook as above.
Can be frozen for up to 3 months with no adverse effects on the Boursin cheese.
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* Exported from MasterCook *
Bacon Wrapped Breadsticks Recipe #146926
Recipe By :by Southern_By _Birth
Serving Size : 14 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method14 sesame breadsticks
16 ounces bacon
8 ounces grated parmesan cheese
Preheat oven to 350°F.
Wrap breadsticks in bacon.
Place on cookie sheet and bake for 30 minutes.
Dredge through parmesan while hot.
Allow to cool and crisp, then serve.
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* Exported from MasterCook *
Bacon Wrapped Cherry Tomatoes
Recipe By smileys/confuse.gif
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method1 pack cherry tomatoes (12 oz)
1 pack bacon (12 oz)
Toothpicks (soak the toothpicks in water for a few hours)
Nanami Togarashi (Japanese assorted chili pepper)
Cut the bacon strip into half-length. Put the cherry tomato towards the end of the bacon strip and wrap tight. Hold the cherry tomato with a toothpick, set aside. Sprinkle some Nanami Togarashi onto the bacon.
Heat up an indoor grill and grill until the bacon turns brown and crisp. For an outdoor grill, use low heat. Serve immediately.
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* Exported from MasterCook *
Bacon Wrapped Green Beans Recipe #112823
Recipe By :by Rachel Lynn
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method2 cans green beans -- (15 ounce) drained
1 package bacon -- (12 ounce)
Take a strip of bacon and cut it half and wrap it around a bundle of about 8 or more beans.
Do step one until you have used up all your green beans.
Place bundles in a 9x13 casserole dish.
Place foil over dish.
Cook in a 350 degree oven for 45 minutes.
After 45 minutes remove foil and cook for 15-20 minutes.
Remove bundles to a serving platter.
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* Exported from MasterCook *
Bacon Wrapped Mushroom Kabobs / Kebabs Recipe #119601
Recipe By :by Kaarin
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method1 lb whole mushrooms (button)
1/2 lb bacon
8 ounces barbecue sauce (or homemade -- but we like Famous Dave's Sweet & Zesty for this)
Soak bamboo skewers 30 minutes.
Cut bacon strips in half-they'll be just long enough to wrap around the mushroom one time.
Wrap each mushroom with a bacon strip and thread on skewer.
Grill on medium heat till bacon is done, basting with barbecue sauce.
This usually takes around 10-15 minutes.
Serve immediately.
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* Exported from MasterCook *
Bacon Wrapped Pineapple Snacks Recipe #48830
Recipe By :by peachez
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method1 lb bacon
1 cans pineapple chunks -- (40 ounces) drained well
1 bell pepper -- chunked to pineapple size
3/4 onion -- chunked to pineapple size
1/4 cup brown sugar -- mixed with
your favourite seasoning (black fresh pepper -- cayenne, garlic, Italian or Ranch seasonings etc)
Tabasco sauce -- if you like it hot,when ready to broil (optional)
Cut bacon in half, fry till translucent, drain and set aside.
Alternate on a toothpick a piece of pineapple, pepper and onion, wrap a half strip of bacon aroud it and secure all with another toothpick.
Place in a lightly oiled baking dish (size depends on your broiler).
Sprinkle lightly with brown sugar/ spice mixture.
Broil till bubbly and browned, turning occasionally and seasoning each 1/4 turn.
(I drain each batch if bacon grease gets too high in dish).
Approx 5- 8 minutes per batch.
Drain on a paper towel (s) covered rack.
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* Exported from MasterCook *
Bacon Wrapped Scallops Recipe #49506
Recipe By :by MizzNezz
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method2 lbs bacon (regular sliced -- not thick)
2 lbs sea scallops (if very large -- cut in half)
3 tablespoons butter
1 tablespoon minced garlic
1/3 cup chicken broth
Cut bacon strips in half.
Wrap a piece of bacon around each scallop; secure with toothpick.
Arrange the wrapped scallops on a baking sheet.
Broil 5 inches from heat for 3 minutes per side, or until bacon is crisp.
In small skillet, melt butter; add garlic and saute 1 minute,.
Add broth and bring to a boil.
Cook 2 minutes.
Place scallops in large bowl; pour broth over, Gently toss to coat.
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* Exported from MasterCook *
Bacon-Wrapped Asparagus Recipe #167834
Recipe By :Charlotte J
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method16 spears fresh asparagus -- (16 to 20)
8 slices bacon -- (8 to 10)
Wash and trim asparagus spears.
Cut bacon strips in half crosswise.
Wrap one-half strip bacon around each asparagus spear, leaving tip and end exposed.
Lay on a cookie sheet with sides.
Bake in a preheated 400-degree oven for 20 to 25 minutes, or until bacon is cooked.
Serve warm or at room temperature.
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* Exported from MasterCook *
Bacon-Wrapped Chicken Logs
Recipe By : Marsha/TBay
Serving Size : 0 Preparation Time :0:00
Categories : Bacon-wrapped
Amount Measure Ingredient -- Preparation Methodboneless chicken breast
goat cheese
basil pesto
oven dried tomato (optional)
capers
toasted pinenuts (optional)
salt & pepper
bacon
A couple of hours before grilling, put the chicken breast between two pieces of plastic and pound it flat. (T uses a wine bottle.)
Spread on some goat cheese and pesto
Add capers and salt & pepper. Add chopped oven-dried tomato and toasted pinenuts if using.
Roll into tight logs and wrap with bacon.
Wrap each log tightly with plastic and refrigerate for at least two hours.
Barbecue at medium heat with the lid down. Turn the logs to get bacon crispy all over. It’s done when the bacon is crispy and golden.
Serve sliced, either hot or cold. This is great picnic fare!
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* Exported from MasterCook *
Bacon-Wrapped Chicken Nuggets Recipe #241287
Recipe By :by KissKiss
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method2 large boneless skinless chicken breast halves
8 slices bacon -- cut into thirds
1/2 cup orange marmalade
1/4 cup soy sauce
2 tablespoons sesame oil
1 teaspoon ground ginger
1 garlic clove -- minced
vegetable oil cooking spray
Cut the chicken breasts into 24 pieces (1-inch cubes). Wrap each cube with a piece of bacon and secure it with a toothpick.
Mix marmalade, soy sauce, sesame oil, ginger, and garlic in a large zip-lock bag or a dish and add chicken nuggets. Cover (or seal) and chill for 2 hours, turning occasionally.
Coat a broiler pan with cooking spray and place the nuggets on it. Bake at 450 degrees for 10 minutes. Turn them over and bake 10 minutes longer.
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* Exported from MasterCook *
Bacon-Wrapped Dates
Recipe By :
Serving Size : 24 Preparation Time :0:10
Categories : Nat. Pork Producers Council Pork
Amount Measure Ingredient -- Preparation Method12 slices bacon
24 pitted dates
Cut each bacon slice in half crosswise. Place bacon on paper toweling on a microwave-safe plate; cover with another paper towel. Microwave on High 4 minutes. Roll up each date in a piece of bacon, place bacon-wrapped dates on clean toweling on microwave-safe plate; cover with another paper towel. Microwave on High 2-4 minutes, until bacon is crisp. - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Bacon-Wrapped Grilled Onions Recipe #134602
Recipe By :by CaribbeanQueen
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method2 large sweet onions -- cut in wedges
8 slices hickory smoked bacon -- thick, cut in half
2 tablespoons light brown sugar
2 tablespoons balsamic vinegar
1 tablespoon molasses
COMBINE sugar, vinegar, and molasses in a zip-lock bag. Squish bag to combine ingredients.
WRAP onion wedges with bacon; secure with long wooden picks. Place in zip-lock bag.
PUT in refrigerator overnight. Turn bag over a couple of times.
REMOVE onion wedges from marinade; reserve marinade.
BAKE in a 350 degree oven until bacon starts to crisp, about 15 minutes.
GRILL to finish cooking onion and bacon. Basting with reserved marinade.
Don't cook too long, the onion should still be crisp-tender. - - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Bacon-Wrapped Mushrooms With Honey-Barbecue Sauce
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method24 small fresh mushrooms
12 bacon slices
1 cup Honey-Barbecue Sauce
Wash mushrooms thoroughly. Cut bacon slices in half crosswise, and microwave, in 2 batches, at HIGH 1 1/2 to 2 minutes or until bacon is partially cooked. Pat dry with paper towels. Wrap each mushroom with a bacon slice, and secure with wooden picks. Dip wrapped mushrooms in Honey-Barbecue Sauce.
Grill mushrooms (using a grill basket, if necessary), covered with grill lid, over medium-high heat (350° to 400°) 4 to 5 minutes on each side or until bacon is crisp and thoroughly cooked.
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* Exported from MasterCook *
Bacon-Wrapped Pork and Apple Patties
Recipe By :
Serving Size : 4 Preparation Time :0:10
Categories : Appetizers/Snacks Nat. Pork Producers Council
Pork
Amount Measure Ingredient -- Preparation Method1 pound lean ground pork
3/4 cup quick-cooking rolled oats
1/2 teaspoon ground sage
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme -- crushed
1/3 cup applesauce
1 egg -- slightly beaten
1/4 cup minced green onion
4 slices bacon
1 large tart green apple -- cored and cut in thin wedges
1/2 medium onion -- cut in small wedges
1 tablespoon olive oil
In a large bowl combine oats, sage, salt, pepper, and thyme. Stir in applesauce, egg and green onion; mix well. Stir in ground pork until well blended.
Form into 4 patties about 3/4 to 1-inch thick. Wrap a bacon strip around each patty; secure with a toothpick. Grill or broil 4-5 minutes on each side.
Meanwhile in a small skillet, cook and stir apples and onions in hot oil until tender. Sprinkle lightly with salt. Serve with patties. - - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Bacon-Wrapped Ranch Chicken Recipe #202887
Recipe By :by The Grilling Guru
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method3 average-sized boneless skinless chicken breasts -- (3 to 4)
1 package Hidden Valley Ranch dip -- (1 ounce)
2 tablespoons extra virgin olive oil
1 tablespoon vinegar
6 slices bacon or turkey bacon (2-3 pieces per breast) -- (6 to 9)
1 ziploc bag (gallon size)
20 toothpicks -- soaked in water
In the ziplock bag,combine the Ranch packet, olive oil, and vinegar. Mix well.
In the bag add the uncooked chicken breast and massage the marinade until chicken is covered, put into the refrigerator and marinade for 1-3 hours.
Pre-heat your grill to high for 5-10 minutes prior to cooking.
Soak 10-20 toothpicks in a cup of warm water for about 5 minutes.
Remove the chicken from the bag and wrap each
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Bacon-wrapped Roast Potatoes
Recipe By :Recipe by Dixie Elliott
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method6 rashers bacon
1 kg Kipfler potatoes -- scrubbed
olive oil cooking spray
Chive cream
300 ml light sour cream
2 tablespoons wholegrain mustard
2 tablespoons finely chopped chives
Preheat oven to 200°C. Line a baking tray with baking paper. Remove rind from bacon. Cut into 2cm-wide lengths. Wrap bacon around centre of each potato, overlapping slightly. Secure with toothpicks. Place onto prepared tray. Spray with oil.
Roast for 40 minutes or until bacon is crisp and potatoes are tender.
Make chive cream Mix together all ingredients, and salt and pepper in a bowl. Serve with potatoes.
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* Exported from MasterCook *
Best Ever Skirt Steak and Bacon Wrapped Chicken Kabobs Recipe #167880
Recipe By :by Princess Flowerbreath
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
1 large skirt steak
4 boneless skinless chicken cutlets
1 1/2 cups teriyaki sauce (I recommend SoyVay with sesame seeds)
3 tablespoons sesame seeds (if needed)
1 cup white vermouth (sherry may work too)
5 tablespoons garlic -- chopped
1 onion -- diced
8 slices bacon (or whatever you need to wrap chicken)
lemon juice
Trim all excess fat from skirt steak and slice into kabob sized slices. (I made mine about 1 inch thick so they would come out medium-well when done) Cut chicken into pieces that corresponds to the cooking time of the steak. (Again, mine were about 1 1/2 inch cubes).
Combine teriyaki sauce, vermouth, garlic and onion in a large bowl. Add meats and marinate 4-6 hours, turning occasionally. Meanwhile, soak wooden skewers in water until ready to make kabobs.
When ready, wrap 1/2 slice bacon around each piece of chicken. Make kabobs by alternating steak and chicken on skewers, making sure to stab through the bacon to keep it wrapped around the chicken.
Cook over med-high heat on BBQ, turning once, cooking about 15 minutes total. Baste with leftover marinade, and squirt with lemon juice during cooking.
If you cant find teriyaki sauce with sesame seeds, add lots of sesame seeds to the marinade -- I dont know if it makes a difference, but why take the chance for such a small thing. I found Soy Vay to be the absolute best brand of teriyaki sauce.
Time does not include marinating time, but the prep is so quick that I did all of it while getting my kids out the door for school in the morning. Then, after setting up the kabobs I refrigerated them until ready to cook that evening.
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* Exported from MasterCook *
Chipotle Lime Bacon-Wrapped Shrimp
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method12 large , raw, peeled and deveined shrimp
2 Tbsp olive oil
Zest from 1 lime
Juice from one lime (about 2 Tbsp)
1/4 teaspoon chipotle powder (or more to taste)
6 strips thin bacon -- cut in half (12 pieces)
Skewers (for grilling) or toothpicks (for oven)
Mix together in a small bowl the lime zest, lime juice, olive oil, and chipotle powder. Put the shrimp in the lime chipotle mixture; make sure each piece is well coated.
Prepare grill on high, direct heat (if grilling) or preheat the oven to 450°F.
Working one at a time, wrap a half piece of bacon around each piece of shrimp. If you are grilling, thread the shrimp onto long, flat skewers (flat skewers make turning the shrimp on the grill easier). If you don't have flat skewers, I've used two thin bamboo skewers (soaked in water for 30 minutes beforehand) to the same effect. If you are using the oven, secure each the bacon onto the shrimp with toothpicks. Place the bacon-wrapped shrimp on a slotted baking pan (lined with foil inside for easy cleaning). Brush remaining lime chipotle mixture on the outside of the bacon-wrapped shrimp.
Grill uncovered for 5 to 7 minutes on each side, or bake in the oven for 10-14 minutes, until shrimp is pink and the bacon is crisp.
Makes 12 pieces.
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EatBar's Bacon-Wrapped Figs
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method15 dried figs (Calmyrnas are best)
1 cup chicken stock
1 pound butter
3 sprigs thyme
10 strips bacon (not thick cut) -- room temperature (10 to 15)
5 tablespoons mascarpone cheese -- room temperature, seasoned with salt and pepper
Preheat the oven to 350 degrees.
Cut the stems off figs. In a pot, melt the butter and combine with the chicken stock and thyme. Place the dried figs in another pot and pour the liquid overtop. Set the pot over medium heat and bring the liquid to a boil. Immediately reduce the heat to a simmer and cook for 30 minutes, or until the figs are plump. Remove the pot from heat and let the figs cool in the liquid. Remove the figs from the liquid (when the liquid is cool, you can strain out the butter solids and use the remaining fig syrup as a condiment with meat or fish, or whisked into salad dressing).
Lay out a piece of bacon, place the fig stem side down and roll the bacon around the fig (You will have to rotate the fig in order for it to get completely wrapped.) Depending on the size of the fig, wrap it with either a half- or full-sized strip (it needs to be completely covered).
Place the figs in a saute pan over medium heat (Put them seam side down so they don’t come unraveled). Cook until they are browned on all sides. Place the pan in the oven and cook for 5 minutes more.
Arrange the figs around a pool of the mascarpone cheese and serve.
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Field Greens With Roasted Bacon-Wrapped Pears Recipe #143948
Recipe By :by southern chef in louisiana
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method12 slices bacon (Oscar Mayer ready to serve bacon)
3 large pears -- peeled and quartered
6 cups mixed salad greens
2/3 cup pecans -- toasted
2/3 cup shaved parmesan cheese
apple-ginger vinaigrette
Wrap one slice of bacon around each pear quarter, and secure with a wooden pick. Place pear quarters on a wire rack in a 15- x 10-inch jelly-roll pan.
Bake pears at 350°F for 10 minutes.
Arrange salad greens on 4 serving plates, and sprinkle evenly with pecans and Parmesan cheese. Place 3 pear quarters on each salad, and serve with Apple-Ginger Vinaigrette.
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* Exported from MasterCook *
Fried Oysters Wrapped in Bacon Recipe #18629
Recipe By :by Mille® ™
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method12 fresh -- shucked oysters (, , in a jar)
2 fluid ounces oyster liquor (from jar)
1 bay leaf
1 teaspoon Worcestershire sauce
2 cups oil (for frying)
4 slices lean bacon
4 ounces unbleached white flour
2 eggs -- beaten
1 cup breadcrumbs
In a 1-quart saucepan over medium heat, poach oysters in oyster liquor with bay leaf and Worcestershire sauce (about 2 minutes, until the edges of the oysters curl).
Remove oysters from liquid and set aside.
Discard liquid.
Cut bacon strips in thirds.
Wrap each oyster with bacon and fasten with a toothpick.
Roll in flour, dip in eggs, and then roll in
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* Exported from MasterCook *
Grilled Chicken Kebabs
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Kabobs Main Dishes
Poultry Ragú
Amount Measure Ingredient -- Preparation Method1 jar Chicken Tonight Cooking Sauce for Chicken — Sweet and Sour
2 tablespoons Worcestershire sauce
2 tablespoons lemon juice
1 pound boneless chicken breasts -- cut into 1" cubes
12 ounces bacon strips -- cut in half
Hot cooked rice
In a medium saucepan, thoroughly combine sauce, Worcestershire sauce and lemon juice. Remove 1 cup sauce mixture and place in a sealable plastic bag with chicken cubes. Marinate chicken in the refrigerator for 1 hour or longer.
Preheat grill or broiler.
Remove chicken from marinade; wrap with bacon and place on skewers. Discard remaining marinade. Grill or broil 10 to 15 minutes or until chicken is thoroughly cooked. Heat remaining sauce in a saucepan and serve with chicken. Serve kebabs over rice.
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* Exported from MasterCook *
Jalapeno Pepper Appetizers
Recipe By :Susan/Kentfield/ Taste of Home
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method10 medium fresh jalapenos
4 oz cream cheese -- softened
10 slices bacon.halved
Cut peppers in half lengthwise;remove seeds,stems and center membrane. Stuff each
half with about 2 t cream cheese. Wrap with bacon and secure with a toothpick. Place on a broiler rack that has been coated with non-stick cooking spray. Bake 350 for 20-25
minutes or until bacon is crisp. Remove toothpicks and serve immediately. Makes 20.
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* Exported from MasterCook *
Red Lobster Bacon Wrapped Stuffed Shrimp Recipe #189995
Recipe By :by ~Nimz~
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation MethodSeasoning
1/4 teaspoon salt
1/4 teaspoon paprika
1 dash fresh ground pepper
1 dash cayenne pepper
1 dash allspice
Dipping Sauce
1/3 cup ranch dressing
1/4 teaspoon dried cilantro
5 pieces thin sliced bacon
5 large shrimp
3 slices fresh jalapenos
1 ounce monterey jack pepper cheese
Preheat oven to broil.
Make the seasoning blend by combining the ingredients in a small bowl. Set this aside.
Make the dipping sauce by combining the ranch dressing with cilantro in a medium bowl.
Cook the bacon in a frying pan over medium/high heat, but don't cook it all the way to crispy or brown. About 3 minutes per side.
When bacon is done drain on paper towels.
Shell the shrimp, leaving the last segment of the shell and the tail.
Remove the dark vein from the back of the shrimp, and then cut down into the back of the shrimp, without cutting all the way through, so that the shrimp is nearly butterflied open. (This will make a pocket for the pepper and cheese).
Pour 1 cup of water into a small bowl.
Add the shrimp and jalapeño peppers and microwave for 60 to 90 seconds.
Shrimp should be starting to firm up and change color.
Immediately pour the water out of the bowl, remove the jalapeño slices and pour cold water over the shrimp.
Place the shrimp and jalapeño pepper slices onto paper towels to drain off excess water.
Build the appetizer by cutting the jalapeño slices in half and removing the seeds.
You should now have 6 jalapeño slices. You'll need 5 of these.
Place one slice into the slit on the back of a shrimp.
Cut an inch-long chunk of cheese (about 1/4 inch thick), and place it on the jalapeño slice.
Wrap a piece of bacon around the shrimp, starting where the cheese is.
Start wrapping the thinnest end of the bacon.
Go 1 1/2 times around the shrimp and then cut off the excess bacon and slide a skewer through the shrimp, starting with the end where the cheese is and piercing the cut end of the bacon on the other side.
Repeat with the remaining shrimp and slide them onto the skewer with the tails facing the same direction.
Put the skewer onto a baking sheet or broiler pan and sprinkle a very light coating of the seasoning blend over the shrimp, then broil for 3 to 4 minutes or until the bacon begins to brown and the cheese begins to ooze.
Serve over a bed of rice if desired.
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* Exported from MasterCook *
Teriyaki Rumaki
Recipe By :
Serving Size : 50 Preparation Time :0:00
Categories : Lawry's Seasoning Pork
Amount Measure Ingredient -- Preparation Method3/4 cup Lawry's Teriyaki Marinade with Pineapple Juice
1 pound pitted dates -- slit lengthwise
1 8-ounce can sliced water chestnuts -- drained
1 pound bacon -- cut in half lengthwise, then cut into thirds
In small bowl, pour Teriyaki Marinade; set aside. Place one water chestnut in each date. Wrap one piece bacon around date, securing with a wooden pick. Dip into Marinade and place on broiler pan. Continue until all rumaki are assembled. Broil, turning once until bacon is crisp, about 4 minutes on each side.
Makes about 50
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I will be figuring out what we are going to make. We are thinking a tasting rather than whole recipes. Water and crackers today in preparation for this artery clogging endeavor.
* Exported from MasterCook *
Artichoke Hearts Wrapped in Bacon Recipe #44272
Recipe By :by GinnyP
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
1/4 lb thinly sliced bacon
1 can artichokes -- (14 ounce) drained,cut in half or 1 (10 1/2 ounce) package frozen artichoke hearts, thawed,cut in half
Preheat the broiler.
Cut the bacon slices in half, place on a baking sheet, and broil for 3 minutes.
Let the bacon cool enough to handle.
Wrap each artichoke half in a piece of bacon, broiled side facing inward, and secure with a toothpick.
Broil 4 to 5 minutes, or until the bacon is brown and crisp.
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* Exported from MasterCook *
BACON AND APPLE ROLLS
Recipe By : ?
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method2 cups soft bread crumbs (about 3 slices)
1 cup finely chopped cooking apple
1/8 tsp. salt
1/8 tsp. pepper
1/4 cup milk
1 beaten egg
1 Tbsp. onion -- finely chopped
1 Tbsp. snipped parsley
12 slices bacon
In a mixing bowl, combine bread crumbs, chopped apple, chopped onion, parsley, salt and pepper. Add milk and egg; mix well. Cut each slice of bacon in half crosswise. Shape crumb mixture into balls, using one rounded tablespoonful for each. Wrap each ball with half a bacon slice; secure with toothpick. Place on a wire rack set in a pan. Bake in 375° for about 30 minutes or until bacon is brown. Serve immediately.
Makes 20-22 appetizers.
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* Exported from MasterCook *
Bacon and Basil-Wrapped Chicken Breasts Recipe #248757
Recipe By :by lazyme
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method21 large basil leaves -- washed well and spun dry
3 boneless skinless chicken breast halves (about 2 pounds total)
15 slices bacon (about 3/4 pound)
1 teaspoon black peppercorns -- coarsely crushed
Preheat oven to 400°F.
In a small saucepan of boiling water blanch basil 2 seconds and drain in a sieve.
Rinse basil under cold water to stop cooking and pat dry on paper towels.
Put 1 whole chicken breast, skinned side down, on a work surface and remove "tender" (fillet strip located on either side of where breast bone was) from each breast half, keeping rest of chicken breast intact.
(There should be 2 tenders from each whole breast.).
Put 2 tenders side by side and wrap 7 basil leaves around them to enclose them.
Season remainder of whole breast with salt and pepper and put basil-wrapped tenders lengthwise down middle of 1 breast half.
Fold other breast half over to enclose tenders.
Beginning on underside at 1 end of breast, wrap bacon slices snugly but without stretching, 1 at a time, around breast in a continuous overlapping spiral from 1 end to the other. (You will need about 4 to 5 bacon slices for each breast.).
Remove tenders from remaining 2 chicken breasts and stuff and wrap breasts in same manner.
Sprinkle crushed peppercorns evenly over bacon wrappings.
Heat a 9- to 10-inch cast-iron skillet over moderately high heat until hot.
Sliding a metal spatula under wrapped chicken breasts to keep bacon intact, transfer 2 breasts, undersides down, to skillet.
Cook chicken, turning it only after bacon on underside is golden, until bacon is golden and crisp on all sides, about 4 minutes total.
Transfer chicken as browned to a plate and cook remaining breasts in same manner.
Pour off fat from skillet and return all 3 chicken breasts to skillet.
Roast chicken in middle of oven 15 minutes, or until firm to the touch and just cooked through.
Transfer chicken with tongs to a cutting board and let stand 10 minutes before slicing.
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* Exported from MasterCook *
Bacon Wrapped Apricots and Dipping Sauce Recipe #103723
Recipe By :by Denise in da Kitchen
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
24 servings
35 min 15 min prep
BACON WRAPPED APRICOTS
12 slices bacon
24 dried apricots
DIPPING SAUCE
3/4 cup soy sauce
1/4 cup brown sugar
1 teaspoon ground ginger
BACON WRAPPED APRICOTS:.
Partially cook bacon.
Cut strips in half.
Wrap around an apricot and secure with a toothpick.
Bake at 350 degrees for 20 minutes or until bacon is crisp.
DIPPING SAUCE:.
Mix together soy sauce, brown sugar and ginger.
Put in a small bowl to dip apricots when serving.
VARIATIONS:.
Bacon wrapped green olives- Bake as above.
Bacon and peanut butter wraps- spread peanut butter on bacon slices, roll up, spear with a toothpick and broil until crisp.
Use your imagination!
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* Exported from MasterCook *
Bacon Wrapped Boursin Stuffed Chicken Breasts - a Doux! Recipe #214740
Recipe By :by French Tart
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method2 large boneless skinless chicken breasts
100 g boursin cheese or local garlic & herb spreadable cheese
6 slices smoked streaky bacon or 2-4 slices pancetta
1 teaspoon olive oil
10 cherry tomatoes -- on the vine (10 to 12)
salt
fresh ground black pepper
1/2 lemon -- juice of
Pre-heat the oven to 190C/375F/Gas 5.
Lightly oil an oven proof dish with the teaspoon of olive oil - using a pastry brush is best.
Place one chicken breast between a large piece of cling film and gently beat it with a cook's mallet - beating until large and fairly thin - try NOT make any holes in the chicken! Repeat with the second chicken breast.
Place the chicken breasts on to a work board and spread half the Boursin cheese on each chicken piece - make sure it is spread evenly right up to the edges.
Roll the chicken breasts up - tucking the last small "fillet" flap up and into the stuffed roll.
Wrap the bacon pieces or pancetta ham around the stuffed chicken, making sure they do not overlap too much and the edges are sealed underneath.
Gently lift them into the oiled oven dish.
Season well with freshly ground black pepper. (Season with salt to taste - the bacon will make it quite salty, so watch out when seasoning with salt.).
If using the lemon juice, pour over the top of the chicken breasts now.
Scatter or arrange the cherry tomatoes around the chicken pieces.
Place in the middle of a pre-heated oven and roast for between 45 - 60 minutes; depending on the size of the chicken breasts.
Serve with a selection of vegetables and a jacket potato, making sure you spoon the excess Boursin sauce over the top of the chicken pieces and the roasted cherry tomatoes!
TO FREEZE:.
As soon as you have stuffed and wrapped the bacon around the beaten chicken breasts, wrap individually in cling film and put into a freezer container or a freezer bag. Take them out as required and allow to defrost for 4-5 hours at room temperature or overnight in the fridge.
Cook as above.
Can be frozen for up to 3 months with no adverse effects on the Boursin cheese.
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* Exported from MasterCook *
Bacon Wrapped Breadsticks Recipe #146926
Recipe By :by Southern_By _Birth
Serving Size : 14 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method14 sesame breadsticks
16 ounces bacon
8 ounces grated parmesan cheese
Preheat oven to 350°F.
Wrap breadsticks in bacon.
Place on cookie sheet and bake for 30 minutes.
Dredge through parmesan while hot.
Allow to cool and crisp, then serve.
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* Exported from MasterCook *
Bacon Wrapped Cherry Tomatoes
Recipe By smileys/confuse.gif
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method1 pack cherry tomatoes (12 oz)
1 pack bacon (12 oz)
Toothpicks (soak the toothpicks in water for a few hours)
Nanami Togarashi (Japanese assorted chili pepper)
Cut the bacon strip into half-length. Put the cherry tomato towards the end of the bacon strip and wrap tight. Hold the cherry tomato with a toothpick, set aside. Sprinkle some Nanami Togarashi onto the bacon.
Heat up an indoor grill and grill until the bacon turns brown and crisp. For an outdoor grill, use low heat. Serve immediately.
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* Exported from MasterCook *
Bacon Wrapped Green Beans Recipe #112823
Recipe By :by Rachel Lynn
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method2 cans green beans -- (15 ounce) drained
1 package bacon -- (12 ounce)
Take a strip of bacon and cut it half and wrap it around a bundle of about 8 or more beans.
Do step one until you have used up all your green beans.
Place bundles in a 9x13 casserole dish.
Place foil over dish.
Cook in a 350 degree oven for 45 minutes.
After 45 minutes remove foil and cook for 15-20 minutes.
Remove bundles to a serving platter.
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* Exported from MasterCook *
Bacon Wrapped Mushroom Kabobs / Kebabs Recipe #119601
Recipe By :by Kaarin
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method1 lb whole mushrooms (button)
1/2 lb bacon
8 ounces barbecue sauce (or homemade -- but we like Famous Dave's Sweet & Zesty for this)
Soak bamboo skewers 30 minutes.
Cut bacon strips in half-they'll be just long enough to wrap around the mushroom one time.
Wrap each mushroom with a bacon strip and thread on skewer.
Grill on medium heat till bacon is done, basting with barbecue sauce.
This usually takes around 10-15 minutes.
Serve immediately.
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* Exported from MasterCook *
Bacon Wrapped Pineapple Snacks Recipe #48830
Recipe By :by peachez
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method1 lb bacon
1 cans pineapple chunks -- (40 ounces) drained well
1 bell pepper -- chunked to pineapple size
3/4 onion -- chunked to pineapple size
1/4 cup brown sugar -- mixed with
your favourite seasoning (black fresh pepper -- cayenne, garlic, Italian or Ranch seasonings etc)
Tabasco sauce -- if you like it hot,when ready to broil (optional)
Cut bacon in half, fry till translucent, drain and set aside.
Alternate on a toothpick a piece of pineapple, pepper and onion, wrap a half strip of bacon aroud it and secure all with another toothpick.
Place in a lightly oiled baking dish (size depends on your broiler).
Sprinkle lightly with brown sugar/ spice mixture.
Broil till bubbly and browned, turning occasionally and seasoning each 1/4 turn.
(I drain each batch if bacon grease gets too high in dish).
Approx 5- 8 minutes per batch.
Drain on a paper towel (s) covered rack.
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* Exported from MasterCook *
Bacon Wrapped Scallops Recipe #49506
Recipe By :by MizzNezz
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method2 lbs bacon (regular sliced -- not thick)
2 lbs sea scallops (if very large -- cut in half)
3 tablespoons butter
1 tablespoon minced garlic
1/3 cup chicken broth
Cut bacon strips in half.
Wrap a piece of bacon around each scallop; secure with toothpick.
Arrange the wrapped scallops on a baking sheet.
Broil 5 inches from heat for 3 minutes per side, or until bacon is crisp.
In small skillet, melt butter; add garlic and saute 1 minute,.
Add broth and bring to a boil.
Cook 2 minutes.
Place scallops in large bowl; pour broth over, Gently toss to coat.
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* Exported from MasterCook *
Bacon-Wrapped Asparagus Recipe #167834
Recipe By :Charlotte J
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method16 spears fresh asparagus -- (16 to 20)
8 slices bacon -- (8 to 10)
Wash and trim asparagus spears.
Cut bacon strips in half crosswise.
Wrap one-half strip bacon around each asparagus spear, leaving tip and end exposed.
Lay on a cookie sheet with sides.
Bake in a preheated 400-degree oven for 20 to 25 minutes, or until bacon is cooked.
Serve warm or at room temperature.
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* Exported from MasterCook *
Bacon-Wrapped Chicken Logs
Recipe By : Marsha/TBay
Serving Size : 0 Preparation Time :0:00
Categories : Bacon-wrapped
Amount Measure Ingredient -- Preparation Methodboneless chicken breast
goat cheese
basil pesto
oven dried tomato (optional)
capers
toasted pinenuts (optional)
salt & pepper
bacon
A couple of hours before grilling, put the chicken breast between two pieces of plastic and pound it flat. (T uses a wine bottle.)
Spread on some goat cheese and pesto
Add capers and salt & pepper. Add chopped oven-dried tomato and toasted pinenuts if using.
Roll into tight logs and wrap with bacon.
Wrap each log tightly with plastic and refrigerate for at least two hours.
Barbecue at medium heat with the lid down. Turn the logs to get bacon crispy all over. It’s done when the bacon is crispy and golden.
Serve sliced, either hot or cold. This is great picnic fare!
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* Exported from MasterCook *
Bacon-Wrapped Chicken Nuggets Recipe #241287
Recipe By :by KissKiss
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method2 large boneless skinless chicken breast halves
8 slices bacon -- cut into thirds
1/2 cup orange marmalade
1/4 cup soy sauce
2 tablespoons sesame oil
1 teaspoon ground ginger
1 garlic clove -- minced
vegetable oil cooking spray
Cut the chicken breasts into 24 pieces (1-inch cubes). Wrap each cube with a piece of bacon and secure it with a toothpick.
Mix marmalade, soy sauce, sesame oil, ginger, and garlic in a large zip-lock bag or a dish and add chicken nuggets. Cover (or seal) and chill for 2 hours, turning occasionally.
Coat a broiler pan with cooking spray and place the nuggets on it. Bake at 450 degrees for 10 minutes. Turn them over and bake 10 minutes longer.
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* Exported from MasterCook *
Bacon-Wrapped Dates
Recipe By :
Serving Size : 24 Preparation Time :0:10
Categories : Nat. Pork Producers Council Pork
Amount Measure Ingredient -- Preparation Method12 slices bacon
24 pitted dates
Cut each bacon slice in half crosswise. Place bacon on paper toweling on a microwave-safe plate; cover with another paper towel. Microwave on High 4 minutes. Roll up each date in a piece of bacon, place bacon-wrapped dates on clean toweling on microwave-safe plate; cover with another paper towel. Microwave on High 2-4 minutes, until bacon is crisp. - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Bacon-Wrapped Grilled Onions Recipe #134602
Recipe By :by CaribbeanQueen
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method2 large sweet onions -- cut in wedges
8 slices hickory smoked bacon -- thick, cut in half
2 tablespoons light brown sugar
2 tablespoons balsamic vinegar
1 tablespoon molasses
COMBINE sugar, vinegar, and molasses in a zip-lock bag. Squish bag to combine ingredients.
WRAP onion wedges with bacon; secure with long wooden picks. Place in zip-lock bag.
PUT in refrigerator overnight. Turn bag over a couple of times.
REMOVE onion wedges from marinade; reserve marinade.
BAKE in a 350 degree oven until bacon starts to crisp, about 15 minutes.
GRILL to finish cooking onion and bacon. Basting with reserved marinade.
Don't cook too long, the onion should still be crisp-tender. - - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Bacon-Wrapped Mushrooms With Honey-Barbecue Sauce
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method24 small fresh mushrooms
12 bacon slices
1 cup Honey-Barbecue Sauce
Wash mushrooms thoroughly. Cut bacon slices in half crosswise, and microwave, in 2 batches, at HIGH 1 1/2 to 2 minutes or until bacon is partially cooked. Pat dry with paper towels. Wrap each mushroom with a bacon slice, and secure with wooden picks. Dip wrapped mushrooms in Honey-Barbecue Sauce.
Grill mushrooms (using a grill basket, if necessary), covered with grill lid, over medium-high heat (350° to 400°) 4 to 5 minutes on each side or until bacon is crisp and thoroughly cooked.
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* Exported from MasterCook *
Bacon-Wrapped Pork and Apple Patties
Recipe By :
Serving Size : 4 Preparation Time :0:10
Categories : Appetizers/Snacks Nat. Pork Producers Council
Pork
Amount Measure Ingredient -- Preparation Method1 pound lean ground pork
3/4 cup quick-cooking rolled oats
1/2 teaspoon ground sage
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme -- crushed
1/3 cup applesauce
1 egg -- slightly beaten
1/4 cup minced green onion
4 slices bacon
1 large tart green apple -- cored and cut in thin wedges
1/2 medium onion -- cut in small wedges
1 tablespoon olive oil
In a large bowl combine oats, sage, salt, pepper, and thyme. Stir in applesauce, egg and green onion; mix well. Stir in ground pork until well blended.
Form into 4 patties about 3/4 to 1-inch thick. Wrap a bacon strip around each patty; secure with a toothpick. Grill or broil 4-5 minutes on each side.
Meanwhile in a small skillet, cook and stir apples and onions in hot oil until tender. Sprinkle lightly with salt. Serve with patties. - - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Bacon-Wrapped Ranch Chicken Recipe #202887
Recipe By :by The Grilling Guru
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method3 average-sized boneless skinless chicken breasts -- (3 to 4)
1 package Hidden Valley Ranch dip -- (1 ounce)
2 tablespoons extra virgin olive oil
1 tablespoon vinegar
6 slices bacon or turkey bacon (2-3 pieces per breast) -- (6 to 9)
1 ziploc bag (gallon size)
20 toothpicks -- soaked in water
In the ziplock bag,combine the Ranch packet, olive oil, and vinegar. Mix well.
In the bag add the uncooked chicken breast and massage the marinade until chicken is covered, put into the refrigerator and marinade for 1-3 hours.
Pre-heat your grill to high for 5-10 minutes prior to cooking.
Soak 10-20 toothpicks in a cup of warm water for about 5 minutes.
Remove the chicken from the bag and wrap each
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* Exported from MasterCook *
Bacon-wrapped Roast Potatoes
Recipe By :Recipe by Dixie Elliott
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method6 rashers bacon
1 kg Kipfler potatoes -- scrubbed
olive oil cooking spray
Chive cream
300 ml light sour cream
2 tablespoons wholegrain mustard
2 tablespoons finely chopped chives
Preheat oven to 200°C. Line a baking tray with baking paper. Remove rind from bacon. Cut into 2cm-wide lengths. Wrap bacon around centre of each potato, overlapping slightly. Secure with toothpicks. Place onto prepared tray. Spray with oil.
Roast for 40 minutes or until bacon is crisp and potatoes are tender.
Make chive cream Mix together all ingredients, and salt and pepper in a bowl. Serve with potatoes.
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* Exported from MasterCook *
Best Ever Skirt Steak and Bacon Wrapped Chicken Kabobs Recipe #167880
Recipe By :by Princess Flowerbreath
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
1 large skirt steak
4 boneless skinless chicken cutlets
1 1/2 cups teriyaki sauce (I recommend SoyVay with sesame seeds)
3 tablespoons sesame seeds (if needed)
1 cup white vermouth (sherry may work too)
5 tablespoons garlic -- chopped
1 onion -- diced
8 slices bacon (or whatever you need to wrap chicken)
lemon juice
Trim all excess fat from skirt steak and slice into kabob sized slices. (I made mine about 1 inch thick so they would come out medium-well when done) Cut chicken into pieces that corresponds to the cooking time of the steak. (Again, mine were about 1 1/2 inch cubes).
Combine teriyaki sauce, vermouth, garlic and onion in a large bowl. Add meats and marinate 4-6 hours, turning occasionally. Meanwhile, soak wooden skewers in water until ready to make kabobs.
When ready, wrap 1/2 slice bacon around each piece of chicken. Make kabobs by alternating steak and chicken on skewers, making sure to stab through the bacon to keep it wrapped around the chicken.
Cook over med-high heat on BBQ, turning once, cooking about 15 minutes total. Baste with leftover marinade, and squirt with lemon juice during cooking.
If you cant find teriyaki sauce with sesame seeds, add lots of sesame seeds to the marinade -- I dont know if it makes a difference, but why take the chance for such a small thing. I found Soy Vay to be the absolute best brand of teriyaki sauce.
Time does not include marinating time, but the prep is so quick that I did all of it while getting my kids out the door for school in the morning. Then, after setting up the kabobs I refrigerated them until ready to cook that evening.
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* Exported from MasterCook *
Chipotle Lime Bacon-Wrapped Shrimp
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method12 large , raw, peeled and deveined shrimp
2 Tbsp olive oil
Zest from 1 lime
Juice from one lime (about 2 Tbsp)
1/4 teaspoon chipotle powder (or more to taste)
6 strips thin bacon -- cut in half (12 pieces)
Skewers (for grilling) or toothpicks (for oven)
Mix together in a small bowl the lime zest, lime juice, olive oil, and chipotle powder. Put the shrimp in the lime chipotle mixture; make sure each piece is well coated.
Prepare grill on high, direct heat (if grilling) or preheat the oven to 450°F.
Working one at a time, wrap a half piece of bacon around each piece of shrimp. If you are grilling, thread the shrimp onto long, flat skewers (flat skewers make turning the shrimp on the grill easier). If you don't have flat skewers, I've used two thin bamboo skewers (soaked in water for 30 minutes beforehand) to the same effect. If you are using the oven, secure each the bacon onto the shrimp with toothpicks. Place the bacon-wrapped shrimp on a slotted baking pan (lined with foil inside for easy cleaning). Brush remaining lime chipotle mixture on the outside of the bacon-wrapped shrimp.
Grill uncovered for 5 to 7 minutes on each side, or bake in the oven for 10-14 minutes, until shrimp is pink and the bacon is crisp.
Makes 12 pieces.
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* Exported from MasterCook *
EatBar's Bacon-Wrapped Figs
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method15 dried figs (Calmyrnas are best)
1 cup chicken stock
1 pound butter
3 sprigs thyme
10 strips bacon (not thick cut) -- room temperature (10 to 15)
5 tablespoons mascarpone cheese -- room temperature, seasoned with salt and pepper
Preheat the oven to 350 degrees.
Cut the stems off figs. In a pot, melt the butter and combine with the chicken stock and thyme. Place the dried figs in another pot and pour the liquid overtop. Set the pot over medium heat and bring the liquid to a boil. Immediately reduce the heat to a simmer and cook for 30 minutes, or until the figs are plump. Remove the pot from heat and let the figs cool in the liquid. Remove the figs from the liquid (when the liquid is cool, you can strain out the butter solids and use the remaining fig syrup as a condiment with meat or fish, or whisked into salad dressing).
Lay out a piece of bacon, place the fig stem side down and roll the bacon around the fig (You will have to rotate the fig in order for it to get completely wrapped.) Depending on the size of the fig, wrap it with either a half- or full-sized strip (it needs to be completely covered).
Place the figs in a saute pan over medium heat (Put them seam side down so they don’t come unraveled). Cook until they are browned on all sides. Place the pan in the oven and cook for 5 minutes more.
Arrange the figs around a pool of the mascarpone cheese and serve.
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* Exported from MasterCook *
Field Greens With Roasted Bacon-Wrapped Pears Recipe #143948
Recipe By :by southern chef in louisiana
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method12 slices bacon (Oscar Mayer ready to serve bacon)
3 large pears -- peeled and quartered
6 cups mixed salad greens
2/3 cup pecans -- toasted
2/3 cup shaved parmesan cheese
apple-ginger vinaigrette
Wrap one slice of bacon around each pear quarter, and secure with a wooden pick. Place pear quarters on a wire rack in a 15- x 10-inch jelly-roll pan.
Bake pears at 350°F for 10 minutes.
Arrange salad greens on 4 serving plates, and sprinkle evenly with pecans and Parmesan cheese. Place 3 pear quarters on each salad, and serve with Apple-Ginger Vinaigrette.
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* Exported from MasterCook *
Fried Oysters Wrapped in Bacon Recipe #18629
Recipe By :by Mille® ™
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method12 fresh -- shucked oysters (, , in a jar)
2 fluid ounces oyster liquor (from jar)
1 bay leaf
1 teaspoon Worcestershire sauce
2 cups oil (for frying)
4 slices lean bacon
4 ounces unbleached white flour
2 eggs -- beaten
1 cup breadcrumbs
In a 1-quart saucepan over medium heat, poach oysters in oyster liquor with bay leaf and Worcestershire sauce (about 2 minutes, until the edges of the oysters curl).
Remove oysters from liquid and set aside.
Discard liquid.
Cut bacon strips in thirds.
Wrap each oyster with bacon and fasten with a toothpick.
Roll in flour, dip in eggs, and then roll in
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* Exported from MasterCook *
Grilled Chicken Kebabs
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Kabobs Main Dishes
Poultry Ragú
Amount Measure Ingredient -- Preparation Method1 jar Chicken Tonight Cooking Sauce for Chicken — Sweet and Sour
2 tablespoons Worcestershire sauce
2 tablespoons lemon juice
1 pound boneless chicken breasts -- cut into 1" cubes
12 ounces bacon strips -- cut in half
Hot cooked rice
In a medium saucepan, thoroughly combine sauce, Worcestershire sauce and lemon juice. Remove 1 cup sauce mixture and place in a sealable plastic bag with chicken cubes. Marinate chicken in the refrigerator for 1 hour or longer.
Preheat grill or broiler.
Remove chicken from marinade; wrap with bacon and place on skewers. Discard remaining marinade. Grill or broil 10 to 15 minutes or until chicken is thoroughly cooked. Heat remaining sauce in a saucepan and serve with chicken. Serve kebabs over rice.
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* Exported from MasterCook *
Jalapeno Pepper Appetizers
Recipe By :Susan/Kentfield/ Taste of Home
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method10 medium fresh jalapenos
4 oz cream cheese -- softened
10 slices bacon.halved
Cut peppers in half lengthwise;remove seeds,stems and center membrane. Stuff each
half with about 2 t cream cheese. Wrap with bacon and secure with a toothpick. Place on a broiler rack that has been coated with non-stick cooking spray. Bake 350 for 20-25
minutes or until bacon is crisp. Remove toothpicks and serve immediately. Makes 20.
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* Exported from MasterCook *
Red Lobster Bacon Wrapped Stuffed Shrimp Recipe #189995
Recipe By :by ~Nimz~
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation MethodSeasoning
1/4 teaspoon salt
1/4 teaspoon paprika
1 dash fresh ground pepper
1 dash cayenne pepper
1 dash allspice
Dipping Sauce
1/3 cup ranch dressing
1/4 teaspoon dried cilantro
5 pieces thin sliced bacon
5 large shrimp
3 slices fresh jalapenos
1 ounce monterey jack pepper cheese
Preheat oven to broil.
Make the seasoning blend by combining the ingredients in a small bowl. Set this aside.
Make the dipping sauce by combining the ranch dressing with cilantro in a medium bowl.
Cook the bacon in a frying pan over medium/high heat, but don't cook it all the way to crispy or brown. About 3 minutes per side.
When bacon is done drain on paper towels.
Shell the shrimp, leaving the last segment of the shell and the tail.
Remove the dark vein from the back of the shrimp, and then cut down into the back of the shrimp, without cutting all the way through, so that the shrimp is nearly butterflied open. (This will make a pocket for the pepper and cheese).
Pour 1 cup of water into a small bowl.
Add the shrimp and jalapeño peppers and microwave for 60 to 90 seconds.
Shrimp should be starting to firm up and change color.
Immediately pour the water out of the bowl, remove the jalapeño slices and pour cold water over the shrimp.
Place the shrimp and jalapeño pepper slices onto paper towels to drain off excess water.
Build the appetizer by cutting the jalapeño slices in half and removing the seeds.
You should now have 6 jalapeño slices. You'll need 5 of these.
Place one slice into the slit on the back of a shrimp.
Cut an inch-long chunk of cheese (about 1/4 inch thick), and place it on the jalapeño slice.
Wrap a piece of bacon around the shrimp, starting where the cheese is.
Start wrapping the thinnest end of the bacon.
Go 1 1/2 times around the shrimp and then cut off the excess bacon and slide a skewer through the shrimp, starting with the end where the cheese is and piercing the cut end of the bacon on the other side.
Repeat with the remaining shrimp and slide them onto the skewer with the tails facing the same direction.
Put the skewer onto a baking sheet or broiler pan and sprinkle a very light coating of the seasoning blend over the shrimp, then broil for 3 to 4 minutes or until the bacon begins to brown and the cheese begins to ooze.
Serve over a bed of rice if desired.
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* Exported from MasterCook *
Teriyaki Rumaki
Recipe By :
Serving Size : 50 Preparation Time :0:00
Categories : Lawry's Seasoning Pork
Amount Measure Ingredient -- Preparation Method3/4 cup Lawry's Teriyaki Marinade with Pineapple Juice
1 pound pitted dates -- slit lengthwise
1 8-ounce can sliced water chestnuts -- drained
1 pound bacon -- cut in half lengthwise, then cut into thirds
In small bowl, pour Teriyaki Marinade; set aside. Place one water chestnut in each date. Wrap one piece bacon around date, securing with a wooden pick. Dip into Marinade and place on broiler pan. Continue until all rumaki are assembled. Broil, turning once until bacon is crisp, about 4 minutes on each side.
Makes about 50
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Dawn_MO Look what I found looking for a broad bean risotto..Looks scrummy!
From the F/Word...Gorden Ramsey
Bacon-wrapped chicken legs stuffed with pork and pistachio served with pea and broad bean risotto
Watch the video recipe
Ingredients
6 servings
6 boned-out chicken legs or thighs
sea salt and pepper
approximately 24 rashers, rindless streaky bacon
3 tbsp olive oil
1 tbsp sherry vinegar
2 tbsp Marsala
ladleful of brown chicken stock
Stuffing
350g good-quality pork sausage meat
handful of skinned pistachio nuts, roughly chopped
1 egg yolk
4 thyme sprigs, leaves stripped and chopped
handful flat parsley, chopped
Risotto
400g risotto rice (such as arborio or carnaroli)
1 litre brown chicken (or vegetable) stock
150g shelled broad beans
150g peas (or petits pois), thawed if frozen
50g freshly grated Parmesan, plus extra shavings to serve
25g butter, cut into cubes
handful fresh chives(optional), chopped
sea salt and freshly ground black pepper
Method
To make the stuffing, mix the sausage meat with the pistachio nuts, egg yolk, thyme and parsley. Season well with salt and pepper.
Open out the chicken legs or thighs, season with pepper and divide the stuffing between them. Roll up to enclose. Lay about four bacon rashers on a board, overlapping them slightly. Put one stuffed chicken portion on top and wrap the bacon around to cover completely. Repeat with the rest of the chicken.
Cut six very large pieces of foil. Wrap each chicken parcel tightly in foil, twisting the ends to seal. Roll back and forth to even the shape. Poach the chicken parcels, two or three at a time, in a large pan of boiling water for 25-30 minutes, until the chicken is cooked. Allow to cool in the foil, then refrigerate for 30 minutes (this helps the bacon to ‘set’ around the chicken). Remove the foil and pat dry to remove any excess moisture.
To make the risotto, wash the rice in cold water and strain off. Put into a pan with 500ml of chicken stock, 500ml water and a generous pinch of salt. Bring the liquid to a simmer and blanch the rice for 7 minutes. Drain well and spread out on a lightly oiled tray to cool down.
Heat the olive oil in a large frying pan and carefully sauté the chicken parcels until the bacon is brown and crisp on all sides. Transfer to a warm platter and rest in a warm place.
Deglaze the pan with the sherry vinegar, then add the Marsala and stock. Let bubble to reduce by half, then skim off excess fat and check the seasoning.
To finish the risotto, place the blanched rice in a shallow pan and pour in just enough chicken stock to cover. Bring to the boil quickly and cook until nearly all of the stock has evaporated. Taste the risotto to see if is al dente, adding a little more stock if it needs a bit more cooking. Add the broad beans, peas, Parmesan and a few knobs of butter. Cook for a further few minutes until the beans are tender. Season to taste. Finally add the fresh chives if desired.
Cut the chicken into thick slices and arrange over the risotto. Pour over the Marsala mix and serve immediately.
http://www.channel4.com/life/microsites/F/fword/stuffedchickenrisotto.html
From the F/Word...Gorden Ramsey
Bacon-wrapped chicken legs stuffed with pork and pistachio served with pea and broad bean risotto
Watch the video recipe
Ingredients
6 servings
6 boned-out chicken legs or thighs
sea salt and pepper
approximately 24 rashers, rindless streaky bacon
3 tbsp olive oil
1 tbsp sherry vinegar
2 tbsp Marsala
ladleful of brown chicken stock
Stuffing
350g good-quality pork sausage meat
handful of skinned pistachio nuts, roughly chopped
1 egg yolk
4 thyme sprigs, leaves stripped and chopped
handful flat parsley, chopped
Risotto
400g risotto rice (such as arborio or carnaroli)
1 litre brown chicken (or vegetable) stock
150g shelled broad beans
150g peas (or petits pois), thawed if frozen
50g freshly grated Parmesan, plus extra shavings to serve
25g butter, cut into cubes
handful fresh chives(optional), chopped
sea salt and freshly ground black pepper
Method
To make the stuffing, mix the sausage meat with the pistachio nuts, egg yolk, thyme and parsley. Season well with salt and pepper.
Open out the chicken legs or thighs, season with pepper and divide the stuffing between them. Roll up to enclose. Lay about four bacon rashers on a board, overlapping them slightly. Put one stuffed chicken portion on top and wrap the bacon around to cover completely. Repeat with the rest of the chicken.
Cut six very large pieces of foil. Wrap each chicken parcel tightly in foil, twisting the ends to seal. Roll back and forth to even the shape. Poach the chicken parcels, two or three at a time, in a large pan of boiling water for 25-30 minutes, until the chicken is cooked. Allow to cool in the foil, then refrigerate for 30 minutes (this helps the bacon to ‘set’ around the chicken). Remove the foil and pat dry to remove any excess moisture.
To make the risotto, wash the rice in cold water and strain off. Put into a pan with 500ml of chicken stock, 500ml water and a generous pinch of salt. Bring the liquid to a simmer and blanch the rice for 7 minutes. Drain well and spread out on a lightly oiled tray to cool down.
Heat the olive oil in a large frying pan and carefully sauté the chicken parcels until the bacon is brown and crisp on all sides. Transfer to a warm platter and rest in a warm place.
Deglaze the pan with the sherry vinegar, then add the Marsala and stock. Let bubble to reduce by half, then skim off excess fat and check the seasoning.
To finish the risotto, place the blanched rice in a shallow pan and pour in just enough chicken stock to cover. Bring to the boil quickly and cook until nearly all of the stock has evaporated. Taste the risotto to see if is al dente, adding a little more stock if it needs a bit more cooking. Add the broad beans, peas, Parmesan and a few knobs of butter. Cook for a further few minutes until the beans are tender. Season to taste. Finally add the fresh chives if desired.
Cut the chicken into thick slices and arrange over the risotto. Pour over the Marsala mix and serve immediately.
http://www.channel4.com/life/microsites/F/fword/stuffedchickenrisotto.html
tammyarcadia-ca
Well-known member
OK, decadent, but bacon wrapped, sausage stuffed jalapenos
They laugh at me because i wrap EVERYTHING in bacon!!!
Take jalapenos, split lenthwise and remove seeds and ribs-Mix ground sausage with grated sharp cheddat cheese-Stuff mixture into each jalapeno half, wrap with bacon, secure with toothpick- barbecue till done- I sometimes brush with a little BBQ sauce- YUMMMMM
I suppose you could bake them if you don't barbecue-
They laugh at me because i wrap EVERYTHING in bacon!!!
Take jalapenos, split lenthwise and remove seeds and ribs-Mix ground sausage with grated sharp cheddat cheese-Stuff mixture into each jalapeno half, wrap with bacon, secure with toothpick- barbecue till done- I sometimes brush with a little BBQ sauce- YUMMMMM
I suppose you could bake them if you don't barbecue-
tammyarcadia-ca
Well-known member
OK, and lets not forget good old rumaki!
dawn_mo
Well-known member
Okay...we will never ever do this again.
We did the dates and breadsticks as munchies, and I had a feeling it was going to be all downhill from there. Tasting means different things to different people. We ended up having skewers of scallops, shrimp, beef, onions, mushrooms, bundles of green beans and asparagus, and of course jalapeno poppers. I was not in charge of grilling which was the first mistake. The griller was used to a gas grill which is very different from a charcoal grill. There was lots of flare-ups and we finally realized that the propane starter was still on, so there was intense heat in the center. Once that was turned down, it helped. What I envisioned was a single serving of the proteins and individual bundles of the veggies. What we ended up with was plates of everything. I peeled off most of my bacon because it was not cooked enough, so I felt okay when the meal was done. However those who did eat the bacon didn't look so good.
By far the highlight of the meal was the Ginger-Lime Sorbet from Crescent Dragonwagon's blog (I think). It is the only recipe worth sharing.
* Exported from MasterCook *
Ginger-Lime Sorbet
Recipe By :Crescent Dragonwagon
Serving Size : 6 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
2 cups water
1 cup sugar
3 tablespoons fresh ginger -- peeled and finely chopped
2 limes, zested and juiced
Bring the water and sugar to a boil and simmer for 5 minutes. Add the ginger, lime peel and lime juice. Let mixture steep and cool. You may strain the solids out at this point. Place in your ice cream freezer and freeze according to manufacturer's directions.
I did not strain the mixture, but the next time I would add the ginger and lime zest to the sugar syrup and simmer for five minutes. I still would not strain it. This was very refreshing and cleansing after such a fat laden meal.
We have vowed never to do a bacon-wrapped meal again.
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We did the dates and breadsticks as munchies, and I had a feeling it was going to be all downhill from there. Tasting means different things to different people. We ended up having skewers of scallops, shrimp, beef, onions, mushrooms, bundles of green beans and asparagus, and of course jalapeno poppers. I was not in charge of grilling which was the first mistake. The griller was used to a gas grill which is very different from a charcoal grill. There was lots of flare-ups and we finally realized that the propane starter was still on, so there was intense heat in the center. Once that was turned down, it helped. What I envisioned was a single serving of the proteins and individual bundles of the veggies. What we ended up with was plates of everything. I peeled off most of my bacon because it was not cooked enough, so I felt okay when the meal was done. However those who did eat the bacon didn't look so good.
By far the highlight of the meal was the Ginger-Lime Sorbet from Crescent Dragonwagon's blog (I think). It is the only recipe worth sharing.
* Exported from MasterCook *
Ginger-Lime Sorbet
Recipe By :Crescent Dragonwagon
Serving Size : 6 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
2 cups water
1 cup sugar
3 tablespoons fresh ginger -- peeled and finely chopped
2 limes, zested and juiced
Bring the water and sugar to a boil and simmer for 5 minutes. Add the ginger, lime peel and lime juice. Let mixture steep and cool. You may strain the solids out at this point. Place in your ice cream freezer and freeze according to manufacturer's directions.
I did not strain the mixture, but the next time I would add the ginger and lime zest to the sugar syrup and simmer for five minutes. I still would not strain it. This was very refreshing and cleansing after such a fat laden meal.
We have vowed never to do a bacon-wrapped meal again.
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heather_in_sf
Well-known member
David Gockley's Grilled Shrimp (Bacon Wrapped)
David Gockley's Grilled Shrimp
2 # large prawns - peeles and deveined
1 jar pickled jalapena slices
2 # good bacon - cut in half
barbeque sauce
Place a jalapeno slice on each shrimp and wrap in bacon, secure with a toothpick.
Grill over coals until shrimp are almost cooked through, brush with barbeque sauce, and grill until bacon is crispy and shrimp are cooked through.
David Gockley is the new general director of the SF Opera and we made these at his house for a party he threw for his new staff. A fun night and his recipe, albeit simple, is really nice!
David Gockley's Grilled Shrimp
2 # large prawns - peeles and deveined
1 jar pickled jalapena slices
2 # good bacon - cut in half
barbeque sauce
Place a jalapeno slice on each shrimp and wrap in bacon, secure with a toothpick.
Grill over coals until shrimp are almost cooked through, brush with barbeque sauce, and grill until bacon is crispy and shrimp are cooked through.
David Gockley is the new general director of the SF Opera and we made these at his house for a party he threw for his new staff. A fun night and his recipe, albeit simple, is really nice!