Bacon wrapped Asparagus with Hoisin

-
before they're grilled...I doubt I'll ever get a picture of them cooked...they are gone too fast!

I came across a picture I took of these recently...we've made this a few times now, and love it every time. Scott found this recipe, although I don't know where. It is delicious, simple and makes a few ingredients really go far and pops with flavor. We griddle these on a cast iron griddle, you could put them on the grill on foil too.

Make as many as you would like, but we find about 5 per person is perfect for a very generous appetizer

1 piece asparagus, tough end trimmed and cut in half,. Wrap with 1/2 piece bacon (even now I forget if its a half or a quarter piece...I think its a half!) Secure with toothpick through bacon and both pieces of asparagus. Grill or brown in med high skillet or on grill, turning to brown easily, till bacon is well browned. Spoon on a small bit (1/2 tsp?) of hoisin sauce, let it carmelize a little, turn, hoisin the other side, carmelize and serve! How I forgot to post this earlier I just don't know! Its very good...now to figure out a version of Tuttle's bacon wrapped, candied jalepeno stuffed quail...I think chicken thigh chunks will work...research!

Comments

Post a Comment

Popular posts from this blog

Rice Pilaf Recipe

-
  Rice Pilaf 4 cups  chicken  stock 1.5 cups sushi rice 3/4 to 1 stick butter 1.5 cups  vermicelli , crushed or tiny soup noodles (pastina) salt to taste brown  vermicelli  in butter (watch and stir closely, can burn fast) add rice and stir till slicked with butter add stock, stir, and bring to a bubble, taste for salt (add salt or bullion to taste) turn to lowest heat possible on stove, cover and cook 20 min don't lift the lid until it cooks the full 20 min
Read more

Roasted Cauliflower & Mushroom Risotto

-
Image
Scott made roasted cauliflower last week and I couldn't stop eating it hot off the baking sheet, which inspired this dish.  Scott made the cauliflower and mushrooms (which brought back childhood mushroom memories from a favorite Italian restaurant in my hometown) and I made the risotto.  1.5 C Arborio Rice 4.5 C Chicken Stock 1/3 C diced yellow onion 5 TBS dry white wine 1 C parmesan cheese/grated 1 lb sauteed sliced/quartered mushrooms (seasoned with S&P, garlic or garlic powder optional) 1 head roasted cauliflower, cut up roasted with olive oil, S&P at 400 for 20 ish minutes, until golden. butter and olive oil Follow directions on the back of the arborio rice box for risotto as a rough guide.  Add mushrooms and cauliflower (about 3/4 of cauliflower) to risotto, top with parm, an extra knob of butter, and EAT! Divine!
Read more

What did we eat the last 365?

-
Image
I wish I could say I'd grown it... I don't promise these are in order...but consumed and enjoyed nonetheless. Chicken curry Think KFC bowl...but homemade Chile Verde Marriage Chili Guacamole for beef fajitas A few too many fried okra from Chicken Express Prime rib Friends over for a taco/margarita party Cheesecake factory...butter from Visalia! Artichokes and crab cakes. Papusas State Fair Funnel Cake Beer time for a downtown burger with my honey Cheese chile relleno casserole Salsa or soup...not sure which...thinking tomato Ribs Thanksgiving brunch Siblings...our last photos all together ...
Read more