Bacon Wrapped and Stilton-Stuffed Fresh Black Mission Figs

Rich. Lush. Decadent. Those are my three words to describe the season's bounty of fresh figs. I've been picking them up at Whole Foods in the last few weeks to make syrups or to eat simply with good cheese and warm slices of  a crisp crusted (gluten free) baguette. 

Fresh figs - as opposed to the dried variety - are a real treat to me. The crunchy seeds and voluptuous soft flesh make me wonder why it was the apple and not figs that brought the downfall of Adam and Eve from Eden. Really, fig leaves became their modest clothing, not apple leaves!

During a delightful evening at the Allegheny Wine Mixer in Lawrenceville with friends a little while back, we were tickled to see on the menu fresh figs stuffed with ricotta, wrapped in bacon and roasted to perfection. (Nice little riff on the typical bacon-wrapped dates on menus all over town, yes?) They were devoured before a single picture could be taken. Sorry about that. And I've been thinking about them ever since. 

Finally, instead of just thinking about them, I got busy in the kitchen and sort of duplicated them...sort of did my own thing...and made my own riff of AWM's riff at home with a precious box of Black Mission figs straight from the store. 

Since figs are so full flavored, I decided to change out the ricotta and stuff them with a cheese that could stand up to them - a nice sharp, almost cheddar-y and tangy Blue Stilton. The bacon part was a keeper, of course, because nobody puts bacon in the corner! (Errrrr...sorry Dirty Dancing.)

To finish off the little lumps of goodness, I glazed them with balsamic vinegar that had been reduced to a syrup - just the right acid to balance out the combo of sweet figs, tangy cheese and smoky bacon. 

The result? Just what I was looking for in an appetizer to accompany a fine Manhattan. Oh, I didn't mention the whole point of this dish was to complement one damned good cocktail? Not to worry, both appetizer and cocktail hit the "rich, lush and decadent" mark perfectly.  

Bacon Wrapped and Stilton-Stuffed 

Fresh Black Mission Figs

• 1 dozen fresh Black Mission figs, little stems snipped off and a slit sliced into the side of each
• 12 pieces of Blue Stilton cheese - each the size of the tip of your pinkie finger
• 6 slices of thin-sliced bacon, cut in half crosswise (12 pieces of bacon for 12 figs, right?)
• 3 T balsamic vinegar syrup (6 T of balsamic vinegar simmered in a pot on the stovetop until reduced by half)

Preheat the oven to 400 degrees.

In each slit in each fig, stuff a piece of Stilton - don't worry about it fitting, the figs give a lot. Wrap a half slice of bacon around each stuffed fig - starting by covering the slit and ending the same way. Place the figs slit side up in a baking dish.

Roast for 15 minutes, spoon a little glaze over each fig - using it all - and return to the oven. Roast another 20 minutes and baste again with the juices and glaze in the dish. Continue baking until the bacon is cooked and "melded" to the figs. Remove from the oven and let cool for about 10 minutes before serving. 

Serves 2...and don't forget the Manhattans!

Black Rice Blueberry & Jalapeno Salad

Now that grilling season is here, an arsenal of side salad recipes is something we all need. Once we've had potato salad a dozen different ways or pasta salad until we never want to see another dried noodle as long as we live, what's left? Well, there's this little number for starters.

Like a little black dress, this is one is suitable for all events. Dress it up fancy or or dress it down casual - the finest filet or  the most basic burger - Black Rice Blueberry & Jalapeno Salad is just right for any occasion. This lovely little basic black salad might have just a little more elegance than potato salad. Maybe it has just a little more pizzazz.

With blueberries in season and a BIG bag of black rice in my pantry (thank you Costco!), it only seemed natural to devise a way to use them together. Sweet blueberries balanced against tart fresh lime and vinegar and a contrast of chewy, toothsome rice and crisp green onions and red slivers of jalapenos gave nice textural interest as well as some pretty amazing flavor.

The simple, basic black salad is always in good taste...and it tastes good!

Black Rice Blueberry & Jalapeno Salad

• 2 cups cold, cooked black rice - don't substitute white rice (cold, cooked brown rice would work just fine - just wouldn't be nearly as dramatic!)
• 6 green onions, root end removed and sliced thinly well into the green
• 1 red jalapeno - or green if you can't find a red one, stem and seeds removed, sliced very thinly
• 1 cup blueberries, washed and dried
• 1 t. Kosher salt
• freshly ground black pepper, to taste
• the juice of 1 lime
• 2 T. balsamic vinegar
• 3 T. olive oil

Combine all ingredients in a large bowl and mix gently, but well. Serve chilled or at room temperature.

Orange Roasted Chicken with Fall Veggies

Sundays should be slow and easy.  And so should Sunday dinners.  In that vein, here's a simple post for a simply delicious Sunday dinner.  Enjoy!

Orange Roasted Chicken with Fall Veggies

• a 6 pound roasting chicken, washed, dried, giblets removed - I threw them out...you do what you wish with them

• 3 medium sweet potatoes, peeled and cubed
• 1 pound parsnips, peeled and cubed
• 6 cloves garlic, peeled and halved
• 1 large leek, cleaned carefully, dark ends removed (and reserved), root end removed and discarded, remaining piece cut into 3-4" pieces
• 2 small fennel bulbs, fronds removed, set aside; stalks removed, set aside; remaining bulbs cut lengthwise into wedges
• 1 orange, zested, then juiced, reserve what's left of the orange halves and cut into large pieces
• 3 sprigs thyme, large ones

• 2 tablespoons kosher salt
• fresh ground black pepper, lots

• orange juice, reserved from above
• 1 tablespoon honey
• 1 tablespoon balsamic vinegar, preferably white
• 1 teaspoon kosher salt

Preheat oven to 350.
 
In the bottom of a roasting pan, scatter sweet potatoes, parsnips, leeks, garlic and fennel wedges
 
Mix the rub: orange zest, 2 tablespoons minced fennel fronds, leeks, 2 springs of thyme - leaves removed and minced, 2 T. Kosher salt and lots of freshly ground pepper.  Mix well.  

Gently run your fingers between the skin and the flesh of the breast creating a pocket.  Gently (again) rub 2/3 of the rub between the skin and the flesh.  Rub the rest of the mixture all over the outside of the bird.
 
Mix the leek ends, remains of the orange, rest of the thyme and the rest of the fennel fronds and stalks.  Cram them into the cavity of the chicken.  Settle the prepared chicken on top of the veggies in the pan.

What a pretty chicken all ready for roasting!

 
Roast the chicken until a thermometer inserted into the thickest part of the breast reads 180 degrees and the legs move loosely when wiggled. Remove from oven and let rest for 20 minutes before carving.

NOTE:  The carcass will be turned into a wild rice and fall veggie soup...the dark meat became a Shepherds Pie with a topping of half and half mashed potatoes and cauliflower.  You know how I love my leftovers!

Spicy & Crispy Balsamic, Maple & Stoneground Mustard Wings

Game day!  And yes, that's exactly what's going on the coffee table in front of the TV in just a few minutes...just as soon as I get this posted for you.  

The wings are baked in the oven to eliminate all that extra fat from frying....baking makes them healthy, yes?  And maple is natural, so that must be good for you, too.  Mustard has almost no calories...same for balsamic vinegar and cayenne pepper.  

That means....WINGS ARE HEALTH FOOD!  If only in my demented, delusional little mind. Okay, even if they aren't actually healthy, they are JUST the thing for game day.  Enjoy.  (Responsibly.)

    Spicy & Crispy 

Balsamic, Maple & Stoneground Mustard Wings

• 12 chicken wings, that's 6 drummies and 6 flats

• 1/4 cup stoneground mustard
• 1/4 cup maple syrup, the REAL stuff!  Grade B - has deeper, richer flavor
• 1 1/2 teaspoons balsamic vinegar
• 3/4 teaspoon granulated garlic
• 1/2 teaspoon cayenne pepper
• 1 teaspoon kosher salt
• freshly ground black pepper, to taste

In a preheated 450 degree oven, bake wings on a large rimmed cookie sheet - about 20-25 minutes.  Turn over & bake another 20 minutes or so until the wings are browned and crispy, but not dried out.  Remove.
 
While the wings are baking, mix all the sauce ingredients well in a large heat-proof bowl.  Set aside.
 
When the wings are done, stir the sauce again and put the wings into the bowl.  Stir well until the wings are coated completely.  Move the wings to a serving plate and pour the sauce left in the bowl over top.

Bad Decisions....Of The Very Best Kind!!

If you’ve been reading this very new blog, you may have noticed, Bad Decisions in Fells Point (Baltimore), has already been mentioned a couple of times.  For good reason!

John Reusing, the owner/bartender, is an artist and a showman behind that bar!  Nothing less than top shelf liquors (Patron XL Espresso Tequila!) and liqueurs (Lazzaroni amaretto and sensuously delicious Or-G with flavors of persimmon, papaya, mango and lime!) are turned into magical elixirs of fresh herbs and whatever fresh fruits are beckoning to him in the market that day.  Fresh figs and passion fruit starred in last weekend’s cocktails!

Besides great drinks, John has some mad skills in the kitchen, too.  His rich, thick, Southern chicken and veggie-filled Brunswick stew hit the spot, but the bacon wrapped asparagus was the BIG hit of the night!  That’s the recipe I recreated and made for dinner last night…and added an orange balsamic drizzle to give just a little of an acid balance to the salty bacon/sweet asparagus delectable bundle of goodness.  Hope you don’t mind, John!

Bad Decisions is a GREAT decision for those of us who want a laid-back, comfortable, neighborhood feel with no pretensions along with great drinks and damned good bar food to boot.



Roasted Bacon Wrapped Asparagus
with an Orange Balsamic Drizzle



• 24 thin asparagus spears
• 8 thin slices bacon

Preheat oven to 400 degrees. 

Snap the woody ends off the bottoms of the asparagus.  Hold 3 spears of asparagus together and tightly wrap a slice of bacon from the stem end up to the tips.  Place on a rimmed baking sheet.  Repeat with the rest of the bacon and asparagus.

Roast, turning once or twice during roasting, until the bacon is browned but the asparagus is still crisp tender.  Drain on paper towels and then place on a serving plate. 

Drizzle with the orange balsamic glaze and serve.

Glaze:

• ½ C. good balsamic vinegar
• 2 t. sugar
• 1 t. grated orange zest
• Freshly ground pepper, to taste

Combine all ingredients in a small pot and simmer until the glaze is thickened, but not too thick.  It should be like a syrup.  If it goes too far and you end up with balsamic tar, use a little juice from the orange to thin it out.  It may take a little stirring, but it will be just fine.  (Obviously, I learned that the hard way.)



 (By the way, those are Jerk Pork Burgers on the plate along with the asparagus....recipe soon.  And yes, pork and bacon go together just perfectly!)