Smoky, spicy,sweet: bacon, curry, dates. The hot crunchy bacon gives way to a sweet creamy date and the surprise of curry! Simple to make; easy to eat. —LE BEC FIN
1 jar Madras Curry Paste (Patak's is fine)
50 Pitted Dates
16 ounces Bacon strips, cut in half crosswise
1 small box round toothpicks
In This Recipe
With a sharp pointed short knife, make a one inch lengthwise slit
in the middle of each date (or pull apart) to make a pocket. Fill with about 1/2 teaspoon curry paste and close slit. Wrap a piece of bacon crosswise around the middle of the date, covering the pocket, and inserting a toothpick crosswise through the date to hold the bacon.
Place the dates on a rack covering a sheet pan. Roast 350 degrees 15-25 minutes til fragrant and bacon is cooked through. Serve on a heat proof tray.
I am always on the lookout for innovative recipes, which is why I am just ga-ga over my recently- discovered Food52 with its amazingly innovative and talented contributors. My particular eating passions are Japanese, Indian, Mexican; with Italian and French following close behind. Turkish/Arabic/Mediterranean cuisines are my latest culinary fascination. My desert island ABCs are actually 4 Cs: citrus, cumin, cilantro, and cardamom.
I am also finally indulging in learning about food history; it gives me no end of delight to learn how and when globe artichokes came to the U.S., and how and when Jerusalem artichokes went from North America to Europe. And that the Americas enabled other cuisines to become glorious. I mean where would those countries be without: Corn, Tomatoes, Chiles,Peanuts, Dried Beans, Pecans, Jerusalem Artichokes??!
While I am an omnivore, I am, perhaps more than anything, fascinated by the the world of carbohydrates, particularly the innovative diversity of uses for beans, lentils and grains in South Indian and other cuisines.
Baking gives me much pleasure, and of all the things I wish would change in American food, it is that we would develop an appreciation for sweet foods that are not cloyingly sweet, and that contain more multigrains. (Wouldn't it be fantastic to have a country of great bakeries instead of the drek that we have in the U.S.?!)
I am so excited by the level of sophistication that I see on Food52 and hope to contribute recipes that will inspire you like yours do me.
I would like to ask a favor of all who do try a recipe of mine > Would you plse write me and tell me truthfully how it worked for you and/or how you think it would be better? I know many times we feel that we don't want to hurt someone's feelings, but. i really do want your honest feedback because it can only help me improve the recipe.Thanks so much.