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Sabroso - Winter2008
EDIBLE EDUCATION
By: Jillian A. Mills
Photography by Russell Bamert
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Though there are many variations on how people celebrate the holidays, many of us will find ourselves hosting or attending one or more dinner parties during the winter months. With this in mind, the questions of what to bring and what to serve seem inevitable. And while “traditional foods” are great, sometimes the menu can be a fun place to stray away from the customary. Of course, revamping the whole menu might not be appealing – after all, they’ve become tradition because we love them! But, what about tossing a few unexpected dishes into the mix?
With this idea in mind, ¡Sabroso! Magazine enlisted the help of Jerry Harrell of the Double Eagle Restaurant in Historic Old Mesilla in order to come up with some appetizers and desserts to share with our Edible Education Class. Because attendees get samples of all of the foods prepared at the class, we were provided with instant feedback and we’re happy to report that the fare received rave reviews across the board from our audience.
The evening started with a little fruit that is a staple in northern Africa and Arabia, but is often overlooked in the United States…the date. Jerry’s idea is fantastic for its simplicity. Wrap a date in bacon and put a toothpick through it. The sweetness of the date pairs perfectly with the smoky and salty bacon. These were hugely popular and an appetizer has never been easier to prepare.
¡Sabroso! Magazine would like to thank Jerry Harrell of the Double Eagle for taking time to share his food savvy with our audience. We look forward to the classes we will be hosting in the coming year and hope all of our readers will make it out to join us in celebrating the great chefs of our region and the incredible foods they prepare. Happy holidays!
Bacon Wrapped Dates
1 lb Mehjool dates
8 slices hickory bacon, raw
Toothpicks
Mehjool dates are big and plump but any date will work fine. One pound of the Mehjools will be about 16 dates. Adjust bacon to equal 2 dates per slice.
1. Cook bacon to about half-done, with just a touch of browning. Bacon will still be flexible and workable. Let cool until touchable, cut bacon strips in half and wrap each half around a date, securing with a toothpick. Lay wrapped dates on a jellyroll pan toothpick side down.
2. Shift oven racks to second from the top and preheat oven to 350 degrees. Cook for 12 to 15 minutes. Remove and drain fat. Using tongs, shift and turn bacon to expose any un-crisp parts of bacon. Cook for another 5 minutes. Check and drain again. Continue until bacon is cooked.
3. Remove from pan to serving tray. Pull toothpicks and serve warm or room temperature. |
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