What’s not to love about these bacon wrapped goodies?
Canned whole water chestnuts are marinated in a zippy sauce (you can use plain ole soy sauce or tamari, but why not live a little and try a bit of my Terryaki?), then wrapped in bacon, seasoned just a wee, tiny bit, and baked to tasty perfection. Some folk have been known to make a double or even triple batch and stash the extras in their freezer for unexpected guests; not a bad idea, with the holidays approaching…
•1 lb bacon
•2 (8 oz) cans whole water chestnuts
•1 cup soy sauce or Terryaki sauce
•Gateway to the North Maple Garlic Seasoning (or your favorite steak seasoning)
•1-1/2 cup pineapple juice
•1/2 cup cider vinegar
•2/3 cup sugar
•1/4 cup Chinese cooking wine
•1-1/3 cup soy sauce
•1 tbsp ground ginger
•2-1/2 Tien-Tsin peppers
•2 tbsp fresh ginger
•2 cloves garlic
•1/2 tsp Cayenne
•1/4 tsp Sichuan peppercorns
First, make the Terryaki by crushing the fresh ginger, garlic, Tien-Tsin peppers, and Sichuan peppercorns together with a mortar and pestle.
Transfer to a small pot, and add the remaining ingredients.
Bring to a boil over medium heat. Simmer for 20 minutes, then set aside to cool.
Drain and rinse the water chestnuts, then place in a bowl and add soy sauce or the cooled Terryaki to cover.
Put a lid on the bowl and stash in the fridge for at least two hours or (always more better) overnight.
Line a baking sheet with foil and, if you have it (why don’t you?) fit a rack into the baking sheet and lightly apply cooking spray.
Cut the bacon strips in half, then wrap each half around a water chestnut, securing it with a toothpick.
Arrange on the rack fitted into the baking sheet and repeat with the remaining bacon and water chestnuts.
Season with the Gateway to the North Maple Garlic Seasoning (or your preferred steak seasoning) and bake in a preheated 350º oven for about 15 minutes, until the bacon is cooked and crisp.
Nice, simple to toss together, and oh! so tasty – think about adding this nibble to your holiday noshing plans.