In just a few days, Donna and I will once again be heading for BlogHer Food! The last time we went, not only did we have an absolutely divine time, but the experience had a major impact on our blogging life.
So, I wanted to post a little something in honor of that – and what ingredient was a bigger star at that conference than BACON? Michael Ruhlman did a whole one man show about curing one’s own, I tasted my first bacon cocktail (really!), and the Pioneer Woman herself, Ree Drummond, featured her über-simple but utterly decadent Bacon-Wrapped Jalapeno Thingies at the grand finale party.They were kind enough to give us the recipe:
I already created one edible Ode to BlogHer in the form of Bacon Brittle, but lately, my mind has drifted back to those jalapeno delights. Only one problem: I’ve recently started avoiding dairy as a general rule (there is always the occasional exception, as will likely be the case this coming weekend, in fact). Was there something that would work as a substitute for the cream cheese? Preferably something non-processed? I tried potatoes first, and they were okay, but nothing to write home/a post about. Then I recalled another bacon appetizer that’s always a hit: bacon-wrapped dates! Could I merge the two?
Yes, yes I could. And I’m so glad that I did.
BACON WRAPPED, DATE-STUFFED JALAPENO THINGIES
8 large jalapeno peppers and/or small bell peppers
16 medjool dates, pitted and halved
about 1 pound of bacon, generally 8 long slices cut in half
Preheat oven to 375. This is such a simple recipe it’s practically self-explanatory, but in a nutshell:
Pull each date in half (medjool dates are so soft you don’t need to cut them) and press the two pieces into one half of a pepper – usually one nice big date will fit perfectly in one jalapeno half or a mini-bell pepper half – nice to include as an alternative for people who don’t have as much of a hot tooth.
Then wrap them up in a bacon slice – if they’re long enough, it’ll work better to cut each slice in half. Next, place your thingies on a baking sheet or grill pan.
Bake for 35 to 40 minutes. Rotate them with tongs after 20 minutes so each side gets nice and browned. Let cool for about 10 minutes before serving, then stand aside so as not to be devoured in the feeding frenzy.
And that is IT. How simple and divine is that??
– posted by Anne
* Get a little extra to be safe. I’m sure you can think of something to do with it.