- Joined: 8/20/2002
- Location: Louisville area, Southern Indiana
- Roadfood Insider
Sun, 01/7/07 8:22 PM
Tonight we decided to use up some thick-sliced Bacon and other items to make a bunch of "ToothPick Foods". We wrapped some whole Water Chestnuts, some Mushrooms, and I cut one of our Porterhouse steaks into big-bitesized chunks. We kept the center of the Filet whole so Jan could enjoy a 'real' steak, in case the bite-sized stuff didn't do too well.
Here is the platter ready to go into a HOT Oven.
When it came out the bacon was ready, and so were we. The steak was straight 'Medium', something we considered a bit overdone, but it allowed the Bacon to finish before we removed it from the overn.
Here are the pieces after about 15 minutes in a hot over.
I like the Water Chestnuts best, but the Mushrooms are not far behind (shown here). The steak would be better if we caught it at the Medium Rare stage.
It made a great finger food dinner for the two of us.!!