Bacon Wrapped Water Chestnuts
This is NOT a "Fast & Easy" recipe.
Well, I'll try to tell you what I do....I don't have anything written down and
I don't measure anything. It's kind of a "fly by the seat of my pants" recipe,
and made with whatever I have on hand.
I got the idea for these from the recipe for Rumake. Which is basically the
Same thing, only they wrap the bacon around both water chestnuts & chicken livers.
So if you like chicken livers....go for it.
I usually make these for a party, so I'll go by the quantities I usually use.
- 4 - 5 cans of WHOLE Water Chestnuts
- 3 - 4 pounds of inexpensive bacon -- I prefer the "maple flavor" kind.
- Teriyaki sauce (I use those 2 qrt size bottles from Costco)
- Soy Sauce
- 1 whole white onion
- about 2 - 4 Tbsps. of chopped Garlic
- Brown Sugar
- --sometimes Honey too
- Crushed Red Pepper
- 2 Tbsps. butter
- box of wood toothpicks
- chop the onion and slowly sauté it in butter in a med. size sauce pan.
- about half way thru add the chopped garlic. when they're done....
- add about a cup of brown sugar -- let it melt
- Add about a teaspoon of crushed red pepper
- Add about 1 qtr. of Teriyaki Sauce
- Add about 1/4 - 1/2 cup soy sauce
- Let this simmer for awhile while you wrap the chestnuts.
- I taste it and add more teriyaki sauce or brown sugar or...whatever.
- Open a couple cans of your chestnuts FIRST.
- If you get LARGE chestnuts, then you can cut your bacon strips in half.
- ---I just cut one whole pound at a time...NOT each piece one at a time. - understand?
- If you get SMALL chestnuts, then you can cut a pound of the bacon in thirds.
- Using the Large chestnuts as an example, take a half a strip of bacon, wrap it around
- a chestnut and secure it with a toothpick.
- Put it in whatever container you're going to use to marinate them in... And keep on going.
- This is the time-consuming part. Remember...bacon stretches....so you can always make it fit.
- About 1/2 way thru the process of wrapping the chestnuts, I check the sauce.
- If it tastes okay, I turn off the burner and let it cool down.
- Once your sauce is down to room temperature...or there bouts.
- Pour it over your wrapped chestnuts.
- If it’s not enough to mostly cover the chestnuts.....add some water....don't dilute it too much!
- Marinate overnight.
- Drain right before you bake them.
- Put them in a single layer in a kind a deep baking/cookie sheet -- mine's about 1/2" deep.
- Bake in a 350 oven for.....heck, I don't know...I just watch them. I'm guessing 1/2 -3/4 hour.
- When the pan gets pretty full of "juices", I take a basting syringe and remove most of it.
- Bake just a little longer....and there ya go! YUMMMM!
Recipes from Knife River Care Center http://krcc-nd.net/recipes/