Nothing screams summertime more than a skewered appetizer. These savory and sweet bacon skewers are the perfect addition to any summertime menu.
Ingredients:
Chimichurri:
-
6 cloves garlic, finely minced – SGC# 192922
-
1⁄2 cup flat leaf parsley - SGC# 193136
-
1⁄2 cup chopped cilantro - SGC# 193201
-
1 Fresno chile, chopped - SGC# 196073
-
2 shallots, peeled and minced - SGC# 193649
-
1⁄3 cup red wine vinegar - SGC# 125417
-
3⁄4 cup olive oil - SGC# 065312
-
1 Tbsp. granulated sugar - SGC# 051805
-
salt and pepper, to taste - SGC# 052100 & 169540
Bacon and Plantain Pinchos:
-
10 slices Bacon - SGC# 227345
-
3 ripe plantains, peeled sliced in ¾" slices - SGC# 192435
-
1 tsp. dry oregano - SGC# 170795
-
1 fresh lime, squeezed - SGC# 192625
-
4 cloves garlic, chopped - SGC# 192922
-
1⁄4 cup vegetable oil - SGC# 054346
-
10 skewers - SGC# 145910
-
salt and pepper, to taste - SGC# 052100 & 169540
Directions
1. For Chimichurri, mix all ingredients together. Set aside.
2. For Bacon and Plantain Pinchos, preheat oven to 350°F. Lay bacon on sheet pan and cook in oven for 5 minutes. Remove and set aside.
3. Rub plantain slices with oregano, lime juice and chopped garlic.
4. Heat vegetable oil in frying pan and fry plantains to golden brown color.
5. Wrap plantains in par-cooked bacon slices, using skewers to hold in place. Bake in oven at 350°F for 10 minutes, or until bacon is crispy.
6. Drizzle with chimichurri to serve.
Yield: 5 servings
