Post by Loupy on Dec 11, 2015 9:50:39 GMT -7
Sweet & Savory Bacon Wrapped Dates
From: Chef Perry @ hautemealz.com/
The holidays are coming up, and, because I love you, I’m gonna share one of my numero-uno, all-time favorite, git ‘er done grilled appetizer.
I make these fairly often and I’ve had lots of folks warn me in advance that they “weren’t fans of” bleu cheeses, or dates, or both…but I’ve never had a single person, who tried one, not come back for more.
Not one.
There’s something about this recipe that results in a final tidbit that is truly more than the sum of its parts. The three distinct flavors meld to form something completely different..and awesome.
And, c’mon…it’s freakin’ bacon…everything tastes better with bacon, right?
Be warned, we serve these babies up while the pig or brisket is roasting, and they go fast! Plan on 3-4 per guest, minimum.
Ingredients:
1 lb thick-sliced bacon, cut in half
1 lb pitted dates (small)
4 ounces Gorgonzola cheese, or your favorite bleu.
32 toothpick
Instructions:
Slice dates up one side, and open them up.
Pinch off a marble-sized piece of cheese, and place it into the center of the date.
Kitchen shears work great for this!
Close the halves of the dates, and wrap a half-slice of bacon around the outside, secure with a toothpick.
Lay a single sheet of foil over your grill grates, and add the wraps in a single layer.
The foil helps reduce a “code: inferno” situation.
I usually cut a few slits in the foil, and then cover the wraps with an inverted roasting pan to catch a little smoke flavor (so, drop the lid on your grill).
A small handful of apple-wood chip on the fire a few minutes before you start grillin’ is mighty nice, too.
Grill until bacon starts to crisp, then flip each wrap over.
Long-handled tongs are a must.
When the second side is crisped, remove to a platter lined with paper towels, allow to cool slightly, and then get the heck outta the way, ‘cause folks will trample you to get them!
If you’re one one those people who won’t grill just because there’s a little monsoon or blizzard activity outside (it’s okay, we still love you)…preheat your oven to 350, place a rack (like a cookie-cooling rack) on a foil-lined cookie sheet, arrange wraps evenly, and roast until bacon looks crispy.
Cool 10-15 minutes before serving. Almost as good.
From: Chef Perry @ hautemealz.com/
The holidays are coming up, and, because I love you, I’m gonna share one of my numero-uno, all-time favorite, git ‘er done grilled appetizer.
I make these fairly often and I’ve had lots of folks warn me in advance that they “weren’t fans of” bleu cheeses, or dates, or both…but I’ve never had a single person, who tried one, not come back for more.
Not one.
There’s something about this recipe that results in a final tidbit that is truly more than the sum of its parts. The three distinct flavors meld to form something completely different..and awesome.
And, c’mon…it’s freakin’ bacon…everything tastes better with bacon, right?
Be warned, we serve these babies up while the pig or brisket is roasting, and they go fast! Plan on 3-4 per guest, minimum.
Ingredients:
1 lb thick-sliced bacon, cut in half
1 lb pitted dates (small)
4 ounces Gorgonzola cheese, or your favorite bleu.
32 toothpick
Instructions:
Slice dates up one side, and open them up.
Pinch off a marble-sized piece of cheese, and place it into the center of the date.
Kitchen shears work great for this!
Close the halves of the dates, and wrap a half-slice of bacon around the outside, secure with a toothpick.
Lay a single sheet of foil over your grill grates, and add the wraps in a single layer.
The foil helps reduce a “code: inferno” situation.
I usually cut a few slits in the foil, and then cover the wraps with an inverted roasting pan to catch a little smoke flavor (so, drop the lid on your grill).
A small handful of apple-wood chip on the fire a few minutes before you start grillin’ is mighty nice, too.
Grill until bacon starts to crisp, then flip each wrap over.
Long-handled tongs are a must.
When the second side is crisped, remove to a platter lined with paper towels, allow to cool slightly, and then get the heck outta the way, ‘cause folks will trample you to get them!
If you’re one one those people who won’t grill just because there’s a little monsoon or blizzard activity outside (it’s okay, we still love you)…preheat your oven to 350, place a rack (like a cookie-cooling rack) on a foil-lined cookie sheet, arrange wraps evenly, and roast until bacon looks crispy.
Cool 10-15 minutes before serving. Almost as good.
