Posts Tagged ‘Appetizer’

Smoked Bacon wrapped Meatball Christmas Tree

Smoked Bacon Wrapped Meatball Tree

Smoked Bacon Wrapped Meatball Tree Moink

 

I thought it would be a nice idea to try a new presentation for my bacon wrapped meatballs.

I have made many traditional Crockenbouche for past Christmas events and I thought the design would be super festive for meatballs. This worked really well and it was fun and easy to make.

This was fun to do and everyone at our annual Christmas party loved it. It didn’t last long lol.

I started with an 8” foam core tree shape and wrapped it in foil.

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I used extra-long “Clubhouse sandwich” toothpicks. The meat balls were 2 boxes (almost 3 lbs) of Angus Beef Meatballs from Sobeys that are pre-cooked. I wrapped them each with 1/3 slice of bacon each then sprinkled with Smoky Mountain Smokers Chipotle rub.  They were smoked on my Traeger for just over an hour at 225F. I used Hickory & Oak pellets. When I removed them I glazed them with Garland Jack’s Secret Six Hickory Spice BBQ Sauce.

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Pretty simple after that point  just poke them in tightly until the tree is full. I also made a bacon star that took me a few tries to get right btw a super cute when done. The star bacon shape was baked on a silpat sheet to keep it flat. I did the star at 225F and it took 3 strips of bacon to make.

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All of the bacon I used was 18/22 slice size.

The tree was simply garnished with the last sprigs of rosemary from my garden. It was a great appetizer for my Christmas party guests who have a serious love for all things bacon & BBQ.

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Diva Q Planked Scallops with smoked tomato & garlic

Planks are always fun to play with !!  I don’t post about how many times I use planks often enough.

This would be a great appetizer for any meal!

I have a variety of planks at my house from Montana Grills. Their planks are available at Walmart throughout Canada. I love the variety of pairing different wood planks with different foods.

This recipe would make a terrific appetizer using one large scallop or 3-4 for a main.

Recipe:

Serves 6

6 fresh scallops (u10 or larger)

2 pints cherry tomatoes cut in half

12 cloves garlic

1 cup olive oil

2-3 sprigs thyme

1 large sweet onion

chives finely chopped

sea salt & pepper to taste

Prepare your charcoal grill for indirect cooking. Medium high heat.

Place the tomatoes, garlic, thyme, and olive oil in a disposable half pan. Add 2 handfuls apple wood chips to the charcoal. Place pan on indirect side of grill. BBQ until the tomatoes have taken on the smoke and have begun to break down. Cut onion in half and place on indirect side of grill. Every 10 minutes open the lid and stir the tomatoes.  Remove onions and pan from grill & set aside. Total time Approx. 30 minutes.

Place a scallop on the centre of each plank. Drizzle 1 tablespoon of the tomato olive oil and two gloves of the smoked garlic on top of each scallop. Sprinkle with salt & pepper. BBQ direct until the scallop is just turning opaque. Approx 15-20 minutes.

Serve the scallops with the smoked tomatoes & garlic. Add a piece of the smoked onion. Sprinkle on chives and tomato oil. Enjoy.

Diva Q Jalapeño Dip with grilled breads

This has to be one of my all time favorite dips. Perfect for when company is coming over, game nights and anytime you need to get your nosh on.. Super yummy and versatile you can add spinach, artichokes and many more ingredients ( crumbled bacon or sausage) to make it different each time.

  • 2 packages cream cheese (16 oz)
  • 1 cup shredded aged old cheddar
  • 1 cup shredded pepper jack cheese
  • 1/2 cup finely minced smoked bacon
  • 1/4 cup finely minced chives
  • 1 tsp Sriracha Hot Chili Sauce
  • 1 tsp Smokey Mountain Smoker’s Chipotle Rub
  • 1/2 tsp. black pepper
  • 3 jalapenos seeded membrane removed finely diced

For the dip:Mix all ingredients in a disposable medium sized aluminum pan. Place on the grill on medium low heat stirring often until the cheese is melting bubbling and hot.

For the breads use any you like whether it be a French baguette sliced thing, triangles of pita or Naan. With any of the breads simply brush with olive oil sprinkle on some freshly cracked black pepper and a sprinkle of salt. Grill each side on high heat and serve on the side with the Jalapeño Dip

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