Roseanne Glick from Mount Washington was looking for the recipe for a delicious appetizer that someone brought to a potluck cocktail party recently. She said it was a water chestnut wrapped in bacon and coated with some type of a barbecue sauce. She, along with many other guests at the party, found the single-bite morsels surprisingly irresistible.
Jan Warren from Havre de Grace had the very recipe Glick had described for barbecue water chestnuts. She said for fun, she sometimes calls them "pig nuts" in honor of the bacon and water chestnuts.
While almost anything wrapped in bacon is likely to be a hit, these are really a bit out of the ordinary. When you bite into them, the crunch of the water chestnut is a tasty surprise. These may not be the most sophisticated appetizers out there, but try serving them at your next gathering and watch how fast they disappear. They're like a party in your mouth.
Ed Levy from Baltimore said he and his wife recently dined with some friends at a new restaurant called Bottega in Charles North, and their wonderful meal ended with a shared slice of salted caramel and chocolate pie. Everyone thought the pie was one of the best desserts they had ever tasted. He would love to have the recipe so that he could try to make the pie at home for his wife.
Barbecue water chestnuts
10 to 12 strips of bacon
2 8-ounce cans whole water chestnuts, drained (should have around 10 to 12 chestnuts per can)
1 cup ketchup
1 cup packed brown sugar
20 to 24 toothpicks, soaked in water
Preheat oven to 400 degrees.
Partially cook the bacon (it should be floppy enough to wrap easy around water chestnut), drain on paper towels, cut each slice in half.
While bacon is cooking drain the water chestnuts and soak the toothpicks in water.
Wrap half a piece of bacon around each water chestnut and secure with a toothpick (the toothpick can be pushed right through the water chestnut to secure). Place wrapped chestnut on broiler pan or low-sided baking sheet lined with foil.
Bake for 10 minutes or until bacon starts to crisp.
While bacon is crisping, mix ketchup and brown sugar in saucepan. Cook over medium heat until sugar is dissolved.
Once crisp, transfer water chestnuts to baking dish and pour ketchup mixture over them.
Reduce oven temperature to 350 degrees and return to oven and cook the coated water chestnuts for another 10 minutes. Best served warm but can be served at room temperature.
If you are looking for a recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Baltimore Sun, 501 N. Calvert St., Baltimore 21278 or email firstname.lastname@example.org. If you send in more than one recipe, please put each on a separate piece of paper and be sure to include your name, address and daytime phone number. Important: Name and hometown must accompany recipes in order to be published. Please list the ingredients in order of use, and note the number of servings each recipe makes. Please type or print contributions. Letter and recipes may be edited for clarity.Copyright © 2015, The Baltimore Sun