A Date with Bacon (not Kevin) from Marta’s Cuban American Kitchen
Thanksgiving (el Sanguibin) with my big, fat Cuban family is always a wonderful and fun celebration. As Cuban refugees who are now proud American citizens, we are mindful of just how much we have to be thankful for. In my family, while we’re waiting for the birds to fry, (oh yes, we do!) we have appetizers and play games. It’s noisy. Sooo noisy! In that talking-yelling-over-each-other way that only Cubans can do and still follow all the conversations within a two mile radius. God, I love that.
So we start with the appetizers, and because we’re frying the turkeys, everyone has to come out (all 40 of them) and see just exactly how it’s done. Of course, everyone has an opinion (a really loud opinion) on the very best way to fry turkeys even if they’ve never done it before. God, I love that.
But back to the appetizers . . .
What’s the point of appetizers?
I know I’m sounding all Andy Rooney, but hear me out.
Are appetizers designed to make you have more of an appetite for the main dish?
To get your taste buds warmed up and ready for the rest of the meal?
Fine. Delude yourself into believing that there is a logical reason for appetizers, but I’m going to tell you a secret:
Appetizers exist just so that you can eat more and sooner.
There. Don’t you feel better now that you’re out of denial? =D
Anyway, I know everyone has their traditional favorite holiday foods, and I do too. So today I’m offering you my very favorite your-mouth-will-just-say-wow! appetizers. My family has been making these for as long as I can remember for every special occasion. In fact, I served these the other night, and my guests were amazed and delighted and even mentioned they had first tasted these in a real chichi restaurant in L.A. (Shut. Up. Who knew?)
I guarantee that when you serve these, your guests will be delighted and confused. And if they are Cuban, they will start guessing and arguing about what they are. God, I love that. 
And while you’re eating your appetizers and getting into the festive holiday mood, come on over to my blog and play my favorite game with me. =D
Bacon-Wrapped Date Appetizers
1 lb. Fresh pitted dates (you can use regular dates and pit them yourself, but I’m just lazy. =D)
1 lb. Bacon (not thick - thinner works better)
1) Pre-heat oven to 350°
2) Cut the bacon slices into fourths.
3) Wrap each date with bacon.
4) Bake at 350° for about 20-25 minutes or until bacon just starts getting crispy. (be careful not to overcook)
Nochebuena variation:
1) Slice the dates down one side.
2) Stuff with some Turron de Llema before wrapping in bacon. (Yeah, baby!) =D
OMG, you are SO obssessed with Kevin Bacon!
OMG. These are as addictive as playing the game is! "You can't eat just one."
Mmmmmm. Hey marta, thanks for another great recipe. I'm interested though, I once had platano maduros wrapped in bacon and covered with pomegranate juice. I'm not sure how it worked but I know it was delicious! the play of the sweet maduro with the salty bacon with the tart of the pomegranate was ridiculous! If you figure out the subtleties of that recipe please let us know!
and if you want to kick it up a notch, try wrapping sea scallops with the bacon....and cook them in the oven...
yum!
These are one of my favorites things to serve when I have company. I can't wait to try your variation of the turron in the middle, so instead of nochebuena, I think I will try it for sanguivin. And Cigar Mike, you hit it on the spot, I love the scallops with bacon. I always order that as an appetizer at Bone Fish Grill, which they serve with a mango and corn spicy relish.
I love those Martica, they are my favorite "Tentenpies" (Tente-en-pie para no te demayes). But since we keep kosher, I use a smoked beef product called "Beef Fry". It smells and tastes so much like the real thing, that the first time I used it, my husband had to see the package.
Thanks, people! You're always so kind!
Cigar Mike-
Sea Scallops! Sounds awesome! Do you do it the same way? Until the bacon is almost crispy? How long do the sea scallops take to cook? (I'm sooo trying that!)
Cucuruchu-
I never thought to try this with plantains. But it makes sense, like you said, the juxtaposition of sweet & salty - you could almost use anything sweet to wrap the bacon around.
Jewbana-
I was thinking about you when I was making these and wondering how you would do it - you never cease to amaze me.
Rei-
I cracked up when I thought of the title. I knew it would make you crazy. =D
Marta,
I make the bacon wrapped scallops on the barbie. I sprinkle a dash of cajun spice and then, once the bacon has cooked a bit, smother them in guayaba sauce.
man o man....
marta, I stick them in the broiler 8-10 min. I usually coat the scallops with olive oil and a touch of lemon juice and black pepper. No salt needed.
I eat them with no sauce (lemon juice only) since they are natually sweet.
If you do it on the grill like val does, make sure you soak your skewers
also Marta while not technically "cuban"
another killer and quick appetizer is to get fresh asparagus cut the coarse end off; blanch it for 2 minutes, then wrap it with thinly slice jamon serrano from spain (the real cured stuff like prosciuttio di parma) and srizzle olive oil and black pepper on it and put it on a cookie sheet in the oven and bake at 450 for 8-12 min. that is so friggin good too to serve as an appetizer. they will not last long.
Val-
GUAYABA SAUCE?? No guayaba sauce in my corner of the bubble. =( How would I make my own?? Or maybe there is a kind and generous soul who would take pity on me and send some guayaba sauce? (thinly veiled hint) =D
Cigar Mike-
I will certainly try the asparagus. That sounds amazing. While not technically "Cuban," it sounds technically "delicious." =D
hmmm....? no mango chutney.....
Gusano,
Repeat after me: "Mango chutney is NOT Cuban food."
=D
Marta
Marta,
Contact the folks at Cubanfoodmarket.com. right there on our sidebar. if they dont have the Goya guayaba sauce, theyll get it for you.
Thanks, Val.
Looks like it's time to do an online 'factura.' =D
The Pioneer Woman had a great variation on this. I tried it and it was sooooo good. Bacon-wrapped goat-cheese stuffed jalapenos. Cut the jalapenos in half (do not cut off the tops first -- trust me on this), scoop out the seeds, fill with goat cheese, wrap with bacon, and bake. Absolutely divine.