Chef Will Gilson of Puritan & Company joined us in The Rhode Show kitchen to show us how to make Bacon Wrapped Dates with Curried Apple, Carrot and Pecan Slaw.
Bacon wrapped dates
8 slices bacon
4 ounces goat cheese
1) Preheat the oven to 350 degrees Fahrenheit.
2) Slice the dates lengthwise on one side to remove the pit.
3) Using a spoon or your fingers, stuff a small amount of goat cheese into the center of each date and press the sides together to close.
4) Cut the bacon slices in half. Wrap each date with a slice of bacon and secure with a toothpick.
5) Arrange evenly on a baking sheet with raised edges and bake for 10 minutes.
6) Remove the dates and use the toothpick to turn each one so it’s lying on the other side. Bake for another 6 minutes or until browned to your liking, and turn the dates to the other side and repeat.
7) Remove from the oven, place on a paper towel to catch the grease, and let stand for 5 minutes before serving.
Curried Apple, Carrot and Pecan Slaw
1 medium apple, (fuji, honey crisp or pink lady) cored and julienned
1 cup thinly shredded napa cabbage
1 large carrot, grated
1/2 cup pecans
¼ tsp. ground or freshly cracked pepper
salt to taste
Curry Salad Dressing
1 Tbsp. greek yogurt
1 Tbsp. rice vinegar
2 Tbsp. canola oil or to taste
heaping ¼ tsp madras curry powder
pinch of sea salt
1) For the dressing, add all of the ingredients to a small bowl and whisk to an emulsion.
2) Taste and adjust ingredients to personal taste. Set aside.
3) Toast the pecans in a skillet over medium heat. Toss and turn several times to keep them from burning.
4) Once toasted, transfer to cutting board and chop coarsely.
5) Remove the skillet from the heat, and add the shredded coconut, toss and turn to lightly toast the coconut. Transfer the toasted chopped pecans to a salad bowl.
6) Add the apple, cabbage and carrot to the salad and toss to combine with the pecans.
7) Pour about half of the dressing over the salad. Toss to coat. Add more dressing and salt if needed.