Who Needs a Bow When You Can Just Wrap It? (June 6 – 12, 2021)

Put a wrap on it… It’s your kitchen repertoire turned up to the height of the temp outside. The summer sear sizzle on the grill thrills those gathered and nothing fires up the cheers than “Devils on Horseback.” It is simply made by cutting a pocket into a date, stuffing it with a smoked almond and wrapping it bacon. Raw shrimp can be grilled by inserting a pepper slice and then wrap the shrimp in a bacon. Wrap-up your crowd pleaser with bacon-wrapped and cheese filled hot dog wieners. Chicken Kiev is made more interesting with jalapeno pepper Monterey Jack cheese wrapped with prosciutto and inserted into a chicken breast for grilling. Scallops and fish fillets can also be wrapped in bacon, then grilled. For the scallops, utilize a grilling basket to cook the scallops evenly. Then, we have the American-style bacon-wrapped beef filet, with a big wooden stick penetrating the best beef – not my favorite concept. Why would you take a perfectly perfect cut of meat and poke a big hole in the middle of it? If you wish to poke a hole in your meat then try my bourgeoisie bacon-wrapped chopped sirloin steak. Mix your chopped steak with some Worcestershire sauce, salt, pepper and dash of strong coffee. Form into patties. Let the patties drain off the excess liquid. Wrap each patty with bacon and pick. Bake or grill. It makes the chopped steak taste fantastic and it steps up the integrity of the sirloin chopped steak! Top it with brandied sauteed mushrooms and you and your guests are royalty for the evening – and isn’t that what you deserve for the summer of 2021? © Kelly McBride Loft

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