Salty, Sweet, Tangy, Creamy Goodness!!

This bacon wrap is one of my favorite appetizers. I’ve used it for years in my catering because it is so versatile and easy. I’m not really sure where I got the idea, but it encompasses every taste I would want into one small bite. Salty, sweet, tangy, creamy goodness! Mostly everyone who I offer it to has never had anything like it before and they always come back for seconds.

I always know when I have a winner recipe when other Chefs/cooks use them. I recently catered my friends birthday party with Jamie Spears (Brittany Spears’ dad) and he told me since the last time I cooked with him last summer he has made these Bacon Wrapped dates at all of his family gatherings and catering jobs and people just love them. So needless to say, it’s pretty cool to think that Brittany has tried and liked them. lol.

Much like raisins or dried Pineapple, a Date is the fruit of a “Date Palm tree” which has gone through a drying process and can be used for a number of purposes. I love snacking on them plain, just remember to take out the seed in the middle!

Sometimes with this recipe I leave the blue cheese out, but I’ll leave that up to your preference. I just like the contrast of all the different flavors going on, so let me know how you like it!!!

 

Bacon Wrapped Blue Cheese Dates

Ingredients

1 pound sliced bacon, cut in half

1 pound pitted dates

4 ounces blue cheese

 

Directions

Preheat the oven to 375 degrees

Slice dates in half, and open them up. Pinch off pieces of blue cheese, and place them into the center of the dates. Close the halves of the dates, and wrap a half-slice of bacon around the outside. Secure each one with a toothpick. Arrange in a baking dish or on a baking sheet with sides to catch any grease. Bake for 30 to 40 minutes in the preheated oven, or until the bacon is crisp. Turn dates over after the first 20 minutes for even cooking.

The "Other" Sandwich

I’m always trying to think of new and creative ideas for h’orderves and appetizers. Most of the time people just end up buying some frozen puff pastry style appetizers or just putting out some store bought chips and salsa. I always like turning something that has already been done into something completely different. For example, this h’orderve emulates that of a cheese sandwich, but instead of bread I use potatoes, and instead of a cows milk cheese I use a goats milk cheese. (Which my Lactose intolerant friends love) The only time consuming part of this dish is the boiling of the potatoes. And the rest you can handle pretty easily. If you do not like sour cream or lemon, of course you could substitute with another creamy sauce of your liking, but for me, that tart bite of the lemon cuts through the creamy goat cheese with that little crunch of the peppery Arugula, taking the appetizer “sandwich” to a whole new level!

 

 

 

 

Potato and Goat cheese appetizer  

 

6 yellow Potatoes

4-5 oz goat cheese

1 bunch arugula

4 oz sour cream

1 tbsp lemon juice

Salt and pepper

 

 

Boil potatoes in a large pot of water until fork tender, about 30 minutes. Be careful to not over cook so potatoes so they will keep there form when cut. Let potatoes cool. Cut potatoes width wise 1 ½ inch think. Season each side with salt and pepper.

In a bowl, mix sour cream, lemon juice and a pinch of salt and pepper. Set aside.

To assemble, crumble a piece of goat cheese on top of 1 slice of potato. Place a couple arugula leaves over top of goat cheese, and then place another slice of potato over arugula. Drizzle lemon sour cream over top, and then place a toothpick into the middle to keep the form of the h’orderve. Repeat until ingredients have been all used.

 

Fresh and Easy!

When you think of grilling, it’s rare that you think of dessert. Especially when it is considered fresh and healthy. I first created this recipe for my show Bikini bbq, (www.bikinibbqs.com) and since have used it many times at daytime bqq’s and everyone has loved it.  Everyone loves dessert, but during the summer, I like something that is light and easy to make. What I like about this recipe is that you can use the ingredients to your discretion, and its very hard to mess up. So I hope you enjoy this simple and healthy classic of mine that will definitely impress your guests!

 

 Sweet peaches with honey walnut sauce

 

Ingredients

4 peaches, halved and cored

2 tbsp. sugar

1-cup yogurt

1/2 cup toasted walnuts

1/2 tsp. cinnamon

1/2 tsp. orange zest

3 tbsp. honey

 

 

Directions

1) Preheat grill.

2) Sprinkle a thin layer of sugar over the peaches, shaking off the excess.

3) Grill peaches until they’re slightly soft.

4) In a bowl, mix together yogurt, walnuts, cinnamon, orange zest and honey.

5) Place peaches grill side up and serve yogurt mixture over top.