Asian Style Bacon And Deviled Eggs Dare To Be Different Food

ASIAN STYLE CHICKEN BREASTS AND BACON

Steps:

• In a small saucepan, mix the stock and 5-spice powder and simmer over low heat for 3 minutes.
• Set aside.
• In a large skillet, heat 1 tablespoon of the peanut oil.
• Add the bacon and cook over low heat until most of the fat is rendered and the bacon is browned (about 15-20 minutes).
• Add the garlic.
• Saute for 2 minutes.
• Add the chicken.
• Season with salt and pepper.
• cook over medium heat until the chicken is brown and just cooked through (about 8-10 minutes).
• Remove from skillet.
• Heat the remaining 1 tablespoon peanut oil in skillet.
• Add mushrooms and saute over medium heat until all of their liquid has evaporated and they start to brown (about 8 minutes).
• Remove mushrooms to plate.
• Add wine to skillet and simmer over medium-high heat until it is reduced by half.
• Add the soy sauce, spiced stock, bacon, garlic, chicken and mushrooms.
• Cook, stirring, until heated through.
• Add scallions.
• Serve (over rice).

ASIAN-STYLE TURKEY BACON APPETIZERS

Steps:

• Heat oven to 400ºF.
• Cut shrimp lengthwise in half. Place 1 shrimp piece on each snow pea; wrap with bacon piece. Secure with wooden toothpicks. Place in single layer in shallow pan sprayed with cooking spray.
• Bake 10 to 12 min. or until shrimp turn pink. Discard toothpicks.
• Microwave dressing and crushed pepper in microwaveable bowl on HIGH 10 to 15 sec. or until heated through. Brush lightly onto appetizers. Serve with remaining dressing mixture.

ASIAN-STYLE BACON AND DEVILED EGGS - DARE TO BE DIFFERENT!

Steps:

• COOK & BRINE THE EGGS.
• Set a stovetop steamer over high heat and bring the water to a boil. Put the eggs in the steamer basket, add them to the pot, cover, and steam the eggs for 14 minutes.
• While the eggs are steaming, prepare an ice water bath.
• When the eggs are cooked, transfer them to the ice water and let cool for about 15 minutes.
• Meanwhile, in a large bowl, combine cranberry juice, tea leaves, and salt, stirring until the salt is dissolved.
• Remove the eggs from the ice water. Use the back of a spoon to uniformly crack the shells all over without piercing the eggs or removing any of the shell. (Don't you feel more artistic already?) Put the cracked-shell eggs into the brine and put another bowl on top of the eggs to keep them submerged.
• Refrigerate the eggs for 48 hours.
• After 48 hours, take the eggs out of the brine and peel them, discarding the shells. Halve each lengthwise.
• Remove the yolks and set the whites aside.
• In a small food processor, combine the egg yolks, mayonnaise, mustard, and pickle juice and puree until smooth. Scoop the deviled egg mixture into a pastry bag fitted with a star tip, and put the bag in the refrigerator.
• MAKE THE BACON.
• Preheat the oven to 350°F (175°C). Line a rimmed baking sheet with foil.
• Lay the bacon slices on a cutting board. Brush one side of each slice with some of the pepper jelly and then lay the slices glaze side up on a wire rack set over the foil-lined pan.
• Bake the bacon for 15 minutes, or until just crispy and glazed.
• Remove the bacon from the oven, brush both sides of the bacon with more jelly, and put it back in the oven for 3 more minutes.
• Remove the bacon from the oven and let cool. Cut each slice of bacon into 4 pieces so that you have 1 piece for each deviled egg half.
• ASSEMBLE THE EGGS.
• Put the egg whites on a cutting board or other flat work surface. Spoon 1/4 teaspoon pepper jelly into the bottom of each egg white.
• For each deviled egg half, pipe a rosette (about 1 tablespoon) of the egg yolk mixture on top of the jelly.
• For each deviled egg half, top with a slice of bacon.
• Arrange the deviled eggs on a cutting board or platter to serve.