I've had almost three weeks of soup, saltines and bland. I'm tired of " resting" and my favorite person to get into trouble with is away, someplace cold. (OK, colder). On top of that, I'm supposed to eat sort of "bland" for a few weeks. (cookies, what cookies?). I'm going to try and ease back into work slowly, a little virtual office scientific stuff, case studies, research, forms, forms and more forms and books with no pictures, with squirrel headquarters OK. But strict rules. No beer or bovines. No rappelling. No trying to climb Tony Stewart. No annoying any Congressmen, camels or cartels. So I will find my fun where I can, and it's THIS for dinner.
BACON Wrapped Jalapeno Cream Cheese Stuffed Prawns
4 large Prawns
2 oz cream cheese, softened
2 jalapenos diced
1/16 to 1/8 tsp. ancho chili powder (ancho is a smokey heat so a little more won't delaminate your tongue)
4 large slices of bacon
1/2 Tablespoon honey (with extra for drizzling somewhere).
2 oz cream cheese, softened
2 jalapenos diced
1/16 to 1/8 tsp. ancho chili powder (ancho is a smokey heat so a little more won't delaminate your tongue)
4 large slices of bacon
1/2 Tablespoon honey (with extra for drizzling somewhere).
Shell, de-vein and butterfly prawns.
Mix cream cheese, peppers, ancho chili powder and a 1/2 tablespoon of the honey
Lay a spoon full of the cream cheese mixture down the middle of each prawn.
wrap each with a slice of bacon
Wrap prawn with slice of bacon.
Bake at 400 degrees for 20 minutes. Drizzle each prawn with a little more honey and consume. Hide remains, pretend you've been napping as requested. Do NOT tell your medical care professional.
Home on the Range. Standin' Tall, Standin' Proud, and hoping like heck my doctor isn't reading this.
31 comments:
I'll have to post you my teriyaki bacon wrapped grilled shrimp recipe....
That one you posted looks tasty!
--Vic303
Glad you are ready to anti-bland but this not even in my wildest imagination (annd it is pretty wild at times) meets the bland test. Infact it pegs my anti blandometer.
Looks tasty. Might even get me to eat shrimp again.
Another home run recipe. First time I remember bacon in any of your recipes though. :)
Um, has your doc ever received the LOOK from you?
If he DOES read it and dares to voice his disapproval to you, just look him straight in the eye and calmly remind him that, "All bland and NO BACON makes Brigid a very scary person!"
: )
Bust place to hide food is in tummy.
If some one notices missing food. You just look them square in the eye and say..."I have no idea what you are talking about. Food what food? I don't see any food. Him that's interesting. Sigh and walk off."
:-)
Josh
Bust....sigh.
Someday I'll learn to type or spell; as, I know one of those two things is my problem.
:-(
Josh
I wonder if there is *anything* that isn't better with bacon.
Jim
Joshkie,
Your Freudian slip is showing.
Glad to see you are feeling better. Food looks excellent as always.May have to try that this weekend. Take care.
My total cholesteral was 105. My BAD cholesterdal 29. Ratio was, in his words "that of a 20 year old". Blood sugar less than 90. B/P 103 over 58. He asked me my secret. I said "lard and beer, fast cars and .45 and an extra 20 pounds thank you very much".
Wait. 105+29+20+90+103+58+20+.45 = 425.45 That is MY cholesterol.
WV: And I'm suffering from dishevia
Every time you bring bacon into the conversation, I always remember an old folk singer acquaintances song about.....butter. I think she even named it "Butter....I love butter".
Exercising, down with the weight and avoiding too much red meat allows me to stave off the drugs....so far.
Damn genetics...
Glad to hear your feeling better and I wish my cholesterol #'s were as good as yours at my last 2 visits NOT GOOD at all. So now I have to give up the bacon,but it looks so GOOD.
I do a similar concoction, but with Canadian bacon. And substitute the honey with a molasses/pineapple puree plus hot chili sauce. I call them Phuket shrimp pucks. :-)
we had hot dogs...
Answers? -
Oops, adjusts skirt.
Thanks, I hate when that happens.
:-)
Josh
Freudian slip...heh. I figured Joshkie had just scrolled past THE PICTURE on the side of the page before typing his comment. Could happen to anyone.
My wife (looking over my shoulder) said, "Is that a ruby on her necklace? Neat!"
I said, "What necklace?"
Earned me an elbow in the ribs... :)
That recipe looks great. I love shrimp, jalapeno and bacon. I am also the only one in my famil that likes shrimp. So, more for me!! I'll have to wash it down with benadryl though, I'm allergic to Jalapeno. Worth the risk.
Glad you are feeling better...sense of humor(?) is definitely back! Sorry about the Indy policeman. We just lost two more down in St.Petersburg. Lately, Tampa Bay has been very rough on law enforcement.
Please don't push your recovery. Doctors can throw a viscious glare too!
I don't have any questions so far, but if your branch of Torchwood has a free computer forensics toolset that you like better than CAINE, I'm open to suggestions.
http://www.caine-live.net/
No commercial packages or alien tech Captain Jack scavenged from downed UFOs. I don't have access to those. :)
Brigid,
I want your genetics, but my wife won't let me share... :)
Glad to see you are mending.
(WV: "nombace" What you do with smoked pork...)
I also have a variation on the theme - mix some crab in with the cheese and then top with the crumbs from the bottom of the bad-for-you tortilla chips.
Grill those for a few and your tongue will black your eye trying to get the crumbs off your face.
Brigid,
Been and avid reader for years. Don't want to be a troll. I'm also a scientist that was just downsized from ABT, up the road. You've talked in the past about reinventing yourself, several times and also given hints and clues as to your occupation.
I'd love some more info without intruding too much on your privacy. Take care and GOOD HEALTH
Brian
Brigid, you are right, I always like intelligent, beautiful women knocking on my door. :-)
Much like yourself, ingredients on hand play a larger part in my cooking process than rigid recipe strictures. However here's my attempt at a recipe.
I use Puerto Penasco, large, blue prawns. Red Fresno chili peppers, sans seeds and veins. I use alot of variations on "Thai" sauces, but about a cup of pineapple cubed, a tablespoon of molasses, a teaspoon or so of freshly grated ginger, half a teaspoon of Saigon cinammon, a tablespoon of oyster sauce, (oyster sauce is the top secret ingredient of many an Asian themed dish that induces oohs, aahs, and slurping sounds) and a tablespoon of chili sauce. Either spicy or sweet on the chili sauce depending on the heat of the chili pepper. Hot chili=sweet chili sauce, sweet chili=hot chili sauce. I also add a little citrus zest and juice depending on what's in season. Maybe a tablespoon of juice. A little black pepper. That all gets a ride in the food processor to make a puree. Taste it, and adjust to preference.
Encapsulate the prawns, and a dab of puree inside the emptied out chili peppers and roll alongside a couple 2 inch pieces of green onion inside the Canadian bacon. Secure the wrap with toothpick. Drizzle the wraps with the puree after you arrange them on an indirect heat set up. I use a cookie sheet, lined with tin foil, with an elevated cookie cooling rack on top of that. My grill is gas, but I throw a couple small chunks of Mesquite on the grates for smokiness. Baste a time or two with more puree to keep the bacon from turning to jerky on the ends while grilling.
I use medium heat because it's easy to underestimate the cooking time with the prawn insulated within the chili pepper without torching the delicate Canadian bacon.
Yum. The puree will keep several days in the fridge and works well on pork chops, quailkabobs, and one of my favorites, slow but basted often grilled cottontail.
Damn, now I'm hungry. :-)
Alright - look...I've been trying to hold my own around here with all of your recipes flying about B, but now you've got Stephen flinging ingredients around too. This is not helping my ongoing struggle regarding the maintenance of my *ahem* body mass....so just bake that French Vanilla Coffee Cake with Creme Anglais I sent you the recipe for, send some to me, and all will be forgiven!
Yes, they are consecutive ~ damn that Oprah and her magazine! What if there's no dark chocolate LEFT to leave with him? Duct tape and a deviously crafted note will work perhaps.
Brigid, don't know if you have seen this. Just about caused me to have a flashback!
TBO.com: Reporter's perspective from the shooting scene
www2.tbo.com
Photojournalist Bob Hansen had just dropped off his children at school when he heard gunshots. He rushed to the shooting scene with his camera.
http://www2.tbo.com/video/2011/jan/24/reporters-perspective-from-the-shooting-15492/
OMG, I would need another lifetime in order to sample every single one of your recipes.
It's a credo I live by ~ "no chocolate left behind."
I tried the prawns, and I am your slave forever! Really glad you're recovering so well and so quickly.
Any day above ground is a winner, but some shine better than others, and you add much to the luster. You go girl!
Oueee! I felt my arteries hardening just reading the title of this.
Glad your getting better!
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