Greetings! This is Peg and I am actually posting on my own blog site! Whew, hope you’re sitting down.
However, on to the cooking~~~
These are amazing! The recipe is from our friend, Jeanine Swick, who brought these to a Christmas part this past year (2016). People kept eating them long after they declared themselves full and were in danger of spoiling their dinners!
Jeanine says they work well with scallops or shrimp, but I’ll never know about that!
Bacon Wrapped Water Chestnuts
2 (8oz.) cans Water Chestnuts, drained
1/4 cup Kikkoman Soy Sauce (save it)
1 lb. lean Bacon, cut in half
1 1/2 cups Brown Sugar
1 cup ketchup
Preheat oven to 350 degrees Fahrenheit.
Marinate water chestnuts in soy sauce for 15 minutes, stirring a few times to make sure they are fully coated.
Remove water chestnuts from soy sauce and set soy sauce aside for later use in the recipe.
Wrap 1/2 strip of bacon around each water chestnut, securing the bacon with a toothpick.
Place wrapped chestnuts in a 7″x11″ glass baking dish.
Bake for 25-35 minutes, or until desired crispness.
While they’re baking…
Mix ketchup, brown sugar and reserved soy sauce and mix well.
Remove chestnuts from the dish and drain the grease.
Place the chestnuts back in the baking dish.
Pour sauce evenly over the chestnuts to coat.
Bake for an additional 20-30 minutes.
This sauce mixture is a little intense when you first taste it – intensely sweet, intensely salty, intensely flavored, etc. And by that, I mean I couldn’t eat more than three or four at a time, but for some reason other people just love it. Ahem!
I’m thinking of either decreasing the amount of ketchup and brown sugar or coming up with another Asian-y barbecue sauce altogether. We’ll see.
If you do something different, please let me know!