Posts Tagged With: appetizers

Smoked Bacon Wrapped Onion Rings

This creative and delicious recipe comes courtesy of Grilling24x7, a great site that you should definitely check out!

You may have seen me post this on my Instagram account recently and wondered about how to make them. Well, here you go!

This recipe right here is why Twitter is so magical. One night I was messing around on it and I noticed that one of my twitter buddies Joe posted a photo of a bacon wrapped onion ring. I have never even considered such a marvelous idea. I went to his blog MmmGoBluBBQ.com and I saw his version of these amazing treats. This immediately went to the top of my to-do list. Today I’m going to show you my take on this amazing appetizer. I added spicy sriracha hot sauce and make a spicy mayo dipping sauce. I could only imagine how amazing these would be at a tailgate and it for sure rivals one of the best smoked appetizers ever – the smoked stuffed jalapeno pepper. Yeah, these are that good!

Quick note: This dipping sauce also doubles as an amazing sriracha mayo burger sauce! Check this out!

One of the most beautiful things about this recipe is that it only has a few ingredients. I decided to be crazy and make a dipping sauce for it but to be honest these are so good you can easily eat them by themselves. Bacon, sweet onions, pepper and sriracha hot sauce (or any other hot sauce you like) is really all you need.

Sweet onions are a must for this recipe. They are such tasty and mild onions. The first thing you do is cut the onion in half until you get roughly 1/2 inch tall rings. Be careful doing this as you want to keep the onion completely together or else it will fall apart on the grill or smoker. Cut up a bunch of them and then pop the middles out of the onion ring. You’ll want to leave about 2 “rings” of onion on each one. This provides some stability but at the same time isn’t too hard to bite through.

I was thinking of ways to flavor the onion prior to wrapping it in bacon and I wanted to do something with hot sauce. The problem is that most hot sauces are rather runny and I assumed these sauces would drip right off the onion and barely be noticeable. Sriracha hot sauce, on the other hand, is thick so I knew it would stay on the onion the whole time. Brush that hot sauce on thick.

See how the sauce sticks right to the onion?

The next step is to take full slices of bacon and wrap them around the onion ring. I found that for most onion rings I needed 3, yes THREE, slices of bacon to make it all the way around. Once you are done use a long skewer or toothpick to keep things nice and tight. This also lets you grab them off the smoker with tongs without messing up the onion ring.

If you are using a charcoal grill you can do this via indirect heat and some smoke wood on top of the coals. Aim for 250-350 degrees F and grill the onions rings for about 90 minutes. Today, I was using my Ugly Drum Smoker so I loaded the grate with bacon wrapped onion rings and let it go for about 90 minutes at about 280 degrees F. You’ll know they are done when the bacon looks nicely cooked. We all know what cooked bacon looks like! The only catch here is that the longer these onion rings cook, the softer the internal onion will be. So gauge your temperature and time accordingly and don’t worry if they are taking longer than 90 minutes, just keep an eye on the bacon from overcooking. In other words, don’t think that a quicker high heat will produce just as good of an onion ring. The inside onion won’t be nearly as tender. I bet these onion rings can also work in a normal home oven, you just wouldn’t have the smoky flavor.

Right at the 90 minute mark I opened up the smoker to check these guys out and they were perfectly done. It smelled amazing. As I ran inside to get a plate I thought that I might be able to pull of a quick off-the-cuff sriracha mayo that could be a perfect dipping sauce. I eye balled 2 tablespoons of mayo into a small bowl, 1 tablespoon of sriracha hot sauce and about 1 teaspoon of lime juice. Mix it all up and there you go. It’s that easy!

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BLT Tomato Bites (Gluten Free) | Clare Cooks!

Reblogged from Clare Cooks!, this is a super healthy little recipe for an appetizer or snack. Of course you could just make a bunch of them and make them dinner, too! Hey, there’s nothing wrong with healthy food, as long as it’s got some bacon in it!

These are the tastiest little bites I’ve had in a while. Tomatoes are in their prime at the moment and I suggest you make these as soon as you can! Every single bite was a little bit sweet, a little bit salty, a little bit spicy, and a whole lot of delicious.

I have been attempting to make these nearly all summer, but seemed to encounter a Goldilocks dilemma every single time. Definitely make sure you get actual cherry tomatoes. I made the mistake of buying a Costco sized box of grape tomatoes, twice, and they are just too small. Then I tried Campari tomatoes and they are just too big, but finally I actually found cherry tomatoes! And they are just right. I used the small end of a melon baller to ‘pit’ the tomatoes and it was the easiest thing ever.

You can use just about any hot sauce you want. I personally used chipotle Tabasco for just about everything and it was absolutely perfect for these. I am sure your personal favorite will work just fine. I think sriracha or a Mexican hot sauce, like Cholula or Tapitio, would be great as well.

BLT Tomato Bites (Gluten Free)

2 pints cherry tomatoes (about 32)

6 slices bacon, cooked crisp and broken into big pieces

1/2 cup mayonnaise or plain Greek yogurt (I used half and half of each)

2 teaspoons of your favorite hot sauce (I recommend Chipotle Tabasco)

1 cup finely chopped romaine lettuce leaves from the heart

Cut off the stem ends of the tomatoes and discard. Using a paring knife or the small end of a melon baller, remove the seeds and discard; place the tomatoes cut side down on paper towels to drain.

Stir together the mayonnaise/yogurt and chipotle and spoon into a resealable bag. Cut off the tip of one corner.

Place the tomatoes cut side up on a platter and press some romaine inside each tomato; sprinkle with salt. Pipe some chipotle mayo over the romaine and top with bacon.

via BLT Tomato Bites (Gluten Free) | Clare Cooks!.

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Chorizo Stuffed Bacon Wrapped Dates

bacon wrapped dates

These things will be sweet and savory. It’s pork candy. Fairly simple, but extremely satisfying, serve them at a party to impress the hell out of everyone.

Ingredients

15 pitted dates
1 pound chorizo, cut into 15 blocks (sized to fit dates)
5 slices bacon, cut into thirds
1/2 cup maple syrup

Directions

Heat that oven to 400F, and slap a piece of parchment paper over a baking sheet.

Slit each date with a knife. Give it a good surgical cut, like you’re about to remove its spleen; you don’t want to cut the damn thing in half. Cram a chorizo block in there, and pinch the date closed. Now that your date’s been sliced, it’s cold, so give it a bacon scarf. Wrap it up in a bacon third, double wrapping if you’ve got extra long strips. Now impale it with a toothpick like it was an undead Romanian prince – right through the middle. Lay your date-pires to rest on your baking sheet, and send them to that 400F hell you prepared for them.

Let them sweat it out for about 5-6 minutes, until the bacon is starting to crisp up. Pull them out, turn them over, and repeat for another 5-6 minutes. By that point, they’ll know you mean business.

Now take them out again, brush both sides with maple syrup, and then shove them back in the oven. After 1-2 minutes, your dates should be getting crackly and sticky (which takes much longer with most of the dates I’ve been on). Take them out and serve them hot, with the toothpicks in (or the bacon will come undone).

Categories: Bacon Recipes | Tags: , , | Leave a comment

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