Smoky bacon, meltingly tender chicken-thigh morsels and a Polynesian combination of pineapple, soy and green onion come together to create a one-bite, yet hearty, hors d’oeuvre that was created with a Manhattan cocktail in mind. Be sure to double or triple the recipe as these are sure to go fast.
- 6 slices Bacon, halved
- 2 Chicken Thighs, large, boneless, skinless, trimmed of fat and gristle, cut into 6 chunks each
- 4 Green Onions, trimmed of roots, with the white and light-green parts cut into 3, 2” pieces each, with dark-green tops thinly sliced and kept separately
- 1/2 cup Pineapple, fresh, 1/2 ” cubes
- 1/3 cup Stir-fry Sauce, use Soy-Ginger-Sesame type, prepared
- Pre-heat oven to 400 degrees F.
- Roll a half-length piece of bacon around each of the chunks of chicken thigh, with one of the 2” green-onion sections nestled in the center. Place the rolled up chicken-bacon bundle on a non-stick baking sheet with the end of the bacon on the bottom, against the pan. Repeat with the remaining bundles and place into the center of the pre-heated oven. Bake until the bacon is crispy and the chicken is tender; roughly 15 minutes. Hold warm until ready to serve.
- For the pineapple and sauce component, pre-heat a non-stick pan over medium-high heat. Pour a few tablespoons of the bacon drippings from the bacon-chicken bundles into the pan and swirl to coat. Add the pineapple cubes and remaining sliced green onions and leave alone to brown momentarily. Toss once and brown a little more. Add the stir-fry sauce and toss. Remove the pan from the heat.
- To serve, place the bacon-chicken bundles onto a warmed plate or platter and spoon the pineapple-green onion sauce over them. Serve with tooth picks.
The ManhattanThe Manhattan is considered to be one of the oldest and finest cocktails, thus making it a classic. The fact that it was the first cocktail to use vermouth as a modifier makes it an original. Now, a multitude of variations makes it a drink that never goes out of style.
- Ice Cubes
- 2 ounces Rye Whiskey
- 1/2 ounce Sweet Vermouth
- 2-3 dashes Angostura Bitters
- Maraschino Cherry, for garnish
Pour the ingredients into a mixing glass with ice cubes. Stir well. Strain into a chilled cocktail glass. Garnish with a cherry.