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Turkey Breast Scallopini with Angel Hair Pasta and Garlic Sautéed Spinach
Gorgonzola Stuffed Figs Wrapped in Candied Turkey Bacon
Halve sweet mission figs and stuff with Gorgonzola Dolce. Wrap in turkey bacon dusted with peppercorn and brown sugar, then roast until crispy. Drizzle with pink peppercorn gastrique to finish.
Ingredients
Peppercorn Candied Bacon
¾ tsp.
Black peppercorn
¾ tsp.
Pink peppercorn
¾ tsp.
Smoked paprika
¼ cup(s)
Almonds, sliced
¾ cup(s)
Brown sugar
1 tsp.
Salt
½ lbs.
Directions
- 1. Preheat oven to 300°F.
- 2. Place black peppercorns and pink peppercorns in a spice grinder and grind until very fine.
- 3. Line a small baking sheet with parchment paper and spread the almonds out into a single layer and transfer the sheet to the oven. Cook 3-5 minutes or until the almonds are golden brown.
- 4. Cool the almonds to room temperature then transfer them and all other remaining ingredients to a food processor and process into a fine powder.
- 5. Increase the oven temperature to 350°F.
- 6. Line a baking sheet with parchment paper and sprinkle a layer of the seasoning onto the paper, then arrange the bacon on top of the mixture so that the bacon pieces are close but not touching.
- 7. Bake for 8-9 minutes to or until the seasoning has melted onto the bacon.
- 8. Remove from the oven and allow to cool to room temperature before handling. Once cooled, cut each strip of bacon in half.
Ingredients
Pink Peppercorn Gastrique
1 cup(s)
Granulated sugar
½ tsp.
Pink peppercorn
1 tbsp.
Peppercorn candied bacon seasoning
Directions
- 1. Place the peppercorns in a spice grinder and pulse until the peppercorns are fine and consistent in size.
- 2. Combine the ground peppercorns, sugar, and red wine vinegar in a small saucepot.
- 3. Place the saucepot over medium heat and bring to a boil. Cook for 4-5 minutes, watching the size of the bubbles on top of the liquid. The bubbles rising to the top will become small and very uniform in size.
- 4. Remove the pot from the heat, add the candied bacon seasoning, then stir to combine and allow to cool for at least 10 minutes at room temperature before transferring to a squeeze bottle or small bowl.
- 1. Remove the stem from each fig and cut in half vertically. Using a small spoon or knife, place a small dollop of gorgonzola on top of each halved fig. Place the fig on one end of the bacon and roll to wrap the fig completely, then skewer where the two ends of the bacon meet. If you are using long skewers, ensure you leave space between each fig for ease of handling. Once all figs are wrapped and skewered, preheat the oven to 350°F. Just before serving, place all of the fig skewers on a parchment lined baking sheet and heat for 3-4 minutes until the cheese is just melted and the bacon is bubbling. Remove from the oven and transfer to a serving tray or plate. Drizzle with Pink Peppercorn Gastrique and serve immediately.
Assembly
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