I was meandering through my local farmers market when I stopped to see these beautiful figs on display. After taking a gander for a second I thought that I should buy them and attempt bacon wrapped figs for a movie night we were hosting. It did not disappoint! The boys at movie night were oohing and aahing and gobbling them up like there’s no tomorrow. There is almost nothing I love more than making food for guys. Women are so polite and always make a nice comment no matter what. But men are normally clueless about doling out food compliments unless something hits their tastebuds with such force that they can’t help sputtering out a, “This is amazing!” So if you are like me and cook mostly to gain compliments then definitely try this recipe. 😉
Bacon Wrapped Fig Recipe:
10 small figs cut in half
20 strips bacon
agave nectar for drizzling
Take a fig and wrap a strip of bacon around until all surfaces are covered. Set aside and repeat. In a skillet heated to medium high temperature cook bacon wrapped figs on all sides until done. Arrange on a platter and drizzle lightly with agave nectar. Prick each with a toothpick and serve. Enjoy!
I use to serve at a restaurant that had a side salad that was lettuce, carrots and red cabbage. I recently remembered how simple and good it was and started making it with a homemade balsamic dressing for a quick simple salad. Then one day I had no lettuce but I decided to still make it with the red cabbage and carrots. Voila! A new cole slaw was born that is refreshing and quick. And if you aren’t a fan of mayo, just substitute with sour cream and you have a mayo-free cole slaw that is friendly with everyone! (Half my family hates mayo so its always a concern when making family dinners….) Enjoy!
1 small head of red cabbage
balsamic sauce (recipe to follow)
Cut the cabbage in half through the core and then again through each half. Slice each quarter keeping the core intact and then cut off the ends off when done. Repeat with the rest of the cabbage. Place sliced cabbage in a bowl. With a vegetable peeler peel off the first layer of each carrot and then continue peeling into the bowl until you run out of carrots. Drizzle dressing and toss. Enjoy!
Balsamic Sauce Recipe:
1 clove garlic
3/4 cup olive oil
1/4 cup balsamic vinegar
1 tablespoon mayo
1 tablespoon sugar
salt & pepper to taste
Place garlic clove in the food processor fitted with a steel blade. Pulse until minced. Add the rest of the ingredients except salt & pepper and pulse. Taste and season accordingly.
I shot these images at a Hope Ranch estate where I was hired to photography a private wedding. The night was beautiful and there was music and merriment and I had shot all that I possibly could think of. And then I realized I was under what looked like 100 year old tree’s that were super tall and there was just enough light for me to do some silhouette shots of them. So even though you don’t see the party, just imagine it happening below these beautiful boughs.
Michael and I went to a restaurant in town called Eureka’s for lunch one day and that is what inspired this recipe. Eureka’s specialized in gourmet burgers and is absolutely delicious. I ordered their Fig Marmalade Burger (which I’m still not sure why the fig spread is called a “marmalade.” I thought marmalades were made of citrus fruit with a peel…) and loved the sweet fig and bacon combination. I revised it a bit by doing gorgonzola instead of goat cheese so there was more of a “bite” to it. I’ve now made it 4 or 5 times and twice for dinner parties. Its easy, delicious and definitely a crowd pleaser. Hope you enjoy!
Ingredients: Serves 4
4 hamburger patties
4 hamburger bun
1 cup crumbled gorgonzola
8 strips of bacon cooked crisp
Grill burger patties on a outdoor grill until you’ve reached desired doneness. Spread fig jam on both the top and bottom of the bun. Layer in the burger, gorgonzola, bacon and arugula. Serve and enjoy!