|
Brown Sugar Bacon Sticks
30 thin slices bacon
30 whole grissini (long, thin crisp breadsticks)
1/3 C. light brown sugar
3 T chili powder
Preheat oven to 350°F. Allow bacon to sit out of refrigerator about 10 minutes
to soften. Wrap 1 slice softened bacon gently in a spiral fashion around each
breadstick. (If desired, breadsticks may be wrapped hours ahead and chilled,
covered.)
Stir together brown sugar and chili powder in a shallow dish long enough to fit
breadsticks. Be sure mixture is well-combined and free of lumps.
Roll each bacon-breadstick gently in mixture, coating bacon well. Arrange about
1/2 inch apart on rack of broiler pan. Bake 20 minutes or until coating is
caramelized and bacon is deep golden color. Lift and loosen bacon-breadsticks
gently, remove from rack and allow to cool 10 to 15 minutes before serving.
|
|
Spicy Sausage Patties
1 poblano chili, roasted, stemmed, and seeded
1/2 C. tightly packed fresh cilantro
1/2 C. tightly packed fresh Italian parsley
1 bay leaf
2 t. crushed dried oregano
1/2 t. salt
1/8 t. freshly ground pepper
1/8 t. ground cumin
1/8 t. ground cloves
1 lb. lean ground turkey (99% fat free)
In a food processor, place all of the ingredients except the turkey, and process
until smooth. Scrape the mixture into a medium sized bowl. Add the turkey and
combine will with your hands until the spice mixture is evenly distributed.
Cover and refrigerate for at least 4 hours to let the flavors mix.
Heat a nonstick skillet over medium heat. Form the sausage into 3-inch patties.
Fry the patties for 3 to 5 minutes, turning once, until lightly browned. Serve
immediately.
Serves 6.
|
|
