Devils on Horseback

The past few weekends have clearly been about eating so much at lunch time, that there’s no room left for dinner at all. That’s probably not entirely a good thing, but then it IS a good thing in so many ways. There’s awesome food, food that I’d probably pay three times as much for at a restaurant. There’s usually a good beer or two. There’s a friend over, more often than not. And there’s a post-lunch activity I’ve come to refer as flailing around whalishly. *grin*

Pig is good (and cute and pink and round and adorable, remember Babe?). Bacon is even better.

This one’s a really, really easy recipe you can experiment with in any way you like. You need to get a little math sorted out before you start out though. For instance, I was cooking a dinner for two and had planned on asparagus risotto for mains, so 12 pieces of bacon seemed just about ok. That, with 12 prunes. So, what you need to figure out is how many ‘devils’ your guests might eat. And stock up accordingly.

Ingredients:
A number of strips of bacon
An equal number of pieces of prune.

For the uninitiated, prunes are dried plums. They’re an excellent source of energy. My cousin and I used to eat prunes when we were in school because she used to swim competitively and needed energy. And I would just eat because eating is cool too, y’know.

Method:
1. Lightly cook the bacon in a pan. (I say lightly, only because I like eating these hot, so I put them in the oven for a few minutes until they’re served, so that the bacon cooks some more and gets nice and crisp.)
2. Wrap the bacon around a prune and fasten with a tooth-pick.
3. Lay all the bacon-wrapped-prunes out on a baking tray and pop into the oven (at about 200 degrees celsius) for 5 minutes.
4. Serve hot.

DSC_0498

@hariflute suggested we do goat cheese and prunes and bacon some day. @purisubzi thinks it might get a little salty, given the goat cheese AND the bacon. I think the prunes will make up for the saltiness (if that’s a word) with their sweetness. But it definitely is something we need to try soon.

Then, there’s bacon-wrapped shrimp or bacon-wrapped chicken that is served at a lot of restaurants. I’d use my favourite lemon-garlic shrimp recipe and then proceed to wrap each shrimp with a piece of bacon. Or then, use cubes of chicken and either grill them or toss them in a pan with some spices and proceed to wrap them with bacon before serving.

That’s that, you guys! Food comatose has set in. More food when I my fingers (and my brain) feel like getting some typing done.

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