Thursday, January 23, 2014

Retro: Bacon Wrapped Water Chestnuts

I love old recipes, and get nostalgic from time to time for a few dishes I've enjoyed in the past.  One staple that was always brought to any potluck for years and years and years, were Bacon Wrapped Water Chestnuts.   I love those little suckers, and managed to scarf up a few every time someone brought them.  But I'd never made them, and the other day while wracking my brain for something to make for Tapas Night, I thought of them.
Bacon Wrapped Water Chestnuts

I mean Bacon wrapped around anything makes it instantly edible, at least to my way of thinking.   Maybe not to a vegetarian, but I'm not one of them.  I'm an Omnivore and proud of it.

At any rate, this is such a simple recipe to make, but of course I had to 'fancy' it up just a tad.

Bacon Wrapped Water Chestnuts
1 lb. Bacon
2 cans Whole Water Chestnuts
1/2 cup La Choy Sweet and Sour Sauce
1/2 cup Bullseye Barbeque sauce
1 tablespoon Sesame Seed Oil
1 tablespoon Soy Sauce
1 tablespoon brown sugar

Cut bacon slices in half and par cook them for a few minutes, you don't want them cooked all the way, just a little bit.  I find it cooks a little more evenly that way.  Personal preference.

After bacon is cooked, just a little, wrap a whole Water Chestnut in the bacon strip, securing it on one side with a toothpick.   Place in a greased casserole dish.  

Mix the rest of the ingredients together and spoon over the bacon wrapped Water Chestnuts, and  bake at 350 degrees for about 40 minutes.

The sauce will caramelize on the bacon chestnuts. 
Serve immediately.  Also, if you have any leftover water chestnuts, just throw them in with the rest of the stuff and let them cook.   I had people picking them out of the pan and eating just those.  Hmmmm, I wonder... I can just bake the Water Chestnuts in the sauce and forget about the bacon, nah, wouldn't work.

At any rate, try these for a fun blast from the past.   I know I'll make them again. 
Sidsel Munkholm - Author
Sidsel Munkholm - Author

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

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