Here are the recipes featured on FOX 2 News Morning:
12 strips Bacon
1 teaspoon Smoked paprika
24 Mejool dates, seeded
4 oz Asiago cheese, cut into small cubes
Preheat oven to 350°F.
Place bacon strips on a wire rack and place wire rack in a baking sheet. Sprinkle paprika over bacon and place in the oven for about 6-8 minutes or until bacon is half-cooked and still pliable.
Meanwhile, stuff dates with small cubes of Asiago cheese.
Remove bacon from pan and allow to cool slightly. Cut each strip of bacon in half and wrap each date with the bacon. Secure with a toothpick and place on another baking sheet.
Cook bacon wrapped dates for another 6-8 minutes or until bacon is cooked through. Serve warm or at room temperature.
1tablespoon Kosher salt
1 pound Brussels sprouts, trimmed and halved lengthwise
2 tablespoons olive oil
sea salt and freshly ground black pepper to taste
4 slices bacon, chopped
1 medium shallot, chopped
7 chanterelle mushrooms, chopped, or more to taste
1 clove garlic, minced
1/4 cup cream sherry
1/2 cup heavy cream
Dissolve 1 tablespoon of salt in enough water to cover the Brussels sprouts in a bowl. Soak the sprouts in the salty water for 1 hour. Drain off the water, and toss the sprouts in olive oil, sea salt, and black pepper to coat thoroughly.
Preheat oven to 475°F.
Place the bacon in a large, deep skillet, and cook over medium-high heat, stirring occasionally, until just beginning to brown at the edges, 5 to 8 minutes. Reduce heat to medium; stir in the shallot and mushrooms, then cook until the shallots turn translucent, about 5 more minutes. Sprinkle in the garlic, and cook 1 minute, then stir in the sherry and cream until well combined. Bring the mixture to a boil, and stir until reduced by half. The thickened sauce should coat the back of a spoon.
While the sauce is cooking, lay the Brussels sprouts down onto a baking sheet, and bake in the preheated oven until the sprouts are browned, about 15 minutes. Transfer the browned sprouts to the sauce, toss to coat, and season to taste with salt and black pepper.
Roasted Brussels Sprouts With Bacon & Chanterelle Sherry Cream