Monday, February 7, 2011

Super Sunday Snacks

Well, yesterday marked the day of Super Bowl XLV. Being the Wisconsinite that I am, and a "bit" of a Packer Fan, it was sort of an important day. What better way to celebrate then by eating some SUPER sinful, Super Sunday Snacks?

I was stuck at work all day and wasn't able to cook but was delighted by the smell of the house when I got home. John had just finished making a batch of bacon wrapped water chestnuts and I had not yet a decent meal.  I made sure to sample one for quality control purposes and then put them out of my mind until the game started. Once the balls started flying and the helmets started smacking, we reheated the chestnuts, mixed some brandy & cokes, and enjoyed our snacks while watching the Packers kick A*@.

After an amzing dinner of rib-eye steaks and couscous and an even sweeter Packer's victory, we got to enjoy our appetizer as a completely over the top, yet amazingly tasty dessert (sure to win the heart and stomach of any man). So print out this recipe and enjoy at your next soiree. And really, don't be afraid of the chocolate covered ones ...

*See that hand of cards ... yep, I had the winning hand at the end of the game!

bacon wrapped water chestnuts

  • 3 cans of water chestnuts
  • 1/2 lb. thick cut hickory smoked bacon
  • 1/2 cup soy sauce
  • 1/4 cup Worcestershire sauce
  • 1/2 cup brown sugar
  • 1 tsp cayenne pepper
  • Zest of one orange
  • (sriracha if desired, to taste, for heat)

  • chef knife
  • toothpicks (40-50)
  • 2 9”x13” pyrex casserole dish
  • oven (350° F)
  • Medium mixing bowl
  • Balloon whisk
  • Tongs
  • Large Serving Dish

1. Cut strips of bacon into thirds or strips long enough to completely wrap one chestnut. Wrap chestnuts and secure bacon with toothpicks. Arrange in one casserole dish.
2. Bake for 30-35 minutes in a 350 degree oven. Meanwhile, mix remaining ingredients in mixing bowl, making sure sugar is dissolved and mixture has a smooth consistency.
3. After 35 minutes of baking, remove from oven and transfer chestnuts to second casserole dish.
4. Pour liquid mixture over chestnuts and return to oven for another 15-20 minutes.
5. Remove from oven and transfer to serving dish. Serve hot.

helpful travel tip:
If taking these tasty treats on the road to your next fiesta ..
Complete steps number 1 - 3 at home. Pack up casserole in thermal travel bag, bringing sauce along in mason jar (shake before pouring over chestnuts), tongs, and your serving dish. Complete steps number 4 and 5 at their place, serving hot and watching as they drool.

Feeling Adventurous? (This is stinkin’ delicious, by the way!)
chocolate covered bacon wrapped water chestnuts
  • 1/2 cup semisweet chocolate chips
  • 6 baked bacon wrapped water chestnuts cooked until fully crisped (requires an additional 10 minutes baking time, flipping chestnuts halfway through that time.)

1. Fill a medium saucepan 1/3 of the way up with water and begin to bring to a boil. Place a stainless steel or heat resistant mixing bowl in the saucepan, warm chocolate until melted. (Option, use a double boiler to melt chocolate.)
2. Once chocolate has melted, using dipping tool, dunk crisped chestnuts in chocolate and cover as much of the surface as possible. Place on wax paper lined cookie sheet. Repeat until each one is dunked.  Pour remaining chocolate on top of each chestnut to completely cover surface.
3. Chill chestnuts at least a half hour in the freezer (if you can wait that long) to allow chocolate to set.
4. Serve cold and enjoy the decadence!