Skeptical? Wait, at least, until you try them. I promise you that if you like any of the three ingredients (without having an extreme animosity for either of the other two), you will not be able to resist these perfect little cocktail appetizers.
Simplicity and flexibility are both points in their favor. They also defy sharing. I first made these back in September and have had a draft of this post in progress since November. But the tasty little things refuse to conform to a recipe! Also, if you happen to make these while you're home alone, there may be fewer to share than you intended by the time anyone shows up. So here is some semblance of a recipe. It just takes a little math.
Apricot Bacon Jalapeno Bites
1 jalapeno or other hot pepper
as many dried apricots as hot pepper pieces
half as many slices of bacon as hot pepper pieces
Slice off the top of the jalapeno, then in half lengthwise. Cut out and discard the seeds and membrane (the white part). Cut it into pieces about the size of the last digit of your thumb. The number you get will vary depending on the size of the pepper...and the size of your thumb. I usually get 12-16 by slicing each half lengthwise and dividing each spear into 3 or 4 pieces.
Roll up an apricot and a pepper piece in half a slice of bacon and pin it together with a toothpick, making sure it goes through some apricot and pepper on the way to the other side. Repeat until all your ingredients are vanquished (James told me to say that.), arranging them on a baking pan.
To bake:
Preheat the oven to 350. Cook until the bacon is done, maybe 20 minutes. Give or take. This method gets them really hot in the center so it's a great way to do it if you know it will be a while before they'll be eaten.
To broil:
Preheat the broiler. Cook on one side until the bacon is done. 5 minutes? Turn them over and stick them back in to finish the bacon. The apricots might get their ends a bit scorched, but do not fear. They are still delicious.
Simplicity and flexibility are both points in their favor. They also defy sharing. I first made these back in September and have had a draft of this post in progress since November. But the tasty little things refuse to conform to a recipe! Also, if you happen to make these while you're home alone, there may be fewer to share than you intended by the time anyone shows up. So here is some semblance of a recipe. It just takes a little math.
Apricot Bacon Jalapeno Bites
1 jalapeno or other hot pepper
as many dried apricots as hot pepper pieces
half as many slices of bacon as hot pepper pieces
Slice off the top of the jalapeno, then in half lengthwise. Cut out and discard the seeds and membrane (the white part). Cut it into pieces about the size of the last digit of your thumb. The number you get will vary depending on the size of the pepper...and the size of your thumb. I usually get 12-16 by slicing each half lengthwise and dividing each spear into 3 or 4 pieces.
Roll up an apricot and a pepper piece in half a slice of bacon and pin it together with a toothpick, making sure it goes through some apricot and pepper on the way to the other side. Repeat until all your ingredients are vanquished (James told me to say that.), arranging them on a baking pan.
To bake:
Preheat the oven to 350. Cook until the bacon is done, maybe 20 minutes. Give or take. This method gets them really hot in the center so it's a great way to do it if you know it will be a while before they'll be eaten.
To broil:
Preheat the broiler. Cook on one side until the bacon is done. 5 minutes? Turn them over and stick them back in to finish the bacon. The apricots might get their ends a bit scorched, but do not fear. They are still delicious.
No comments:
Post a Comment