My friend Leslie from La Cocina de Leslie and I started the series She Made, Ella Hace over 5 years ago. The past couple of years, our posting has been very sporadic, but we've decided that there is no better time than the present to get back on track and start post on a regular monthly basis again - hooray! We're kicking off the year with appetizer recipes, in anticipation of the Super Bowl (can I type that out loud?) this coming weekend.
Today I'm sharing a recipe that has been in my family for as long as I can remember. We've always referred to them as "water chestnut hors d'oeuvres" or simply, water chestnuts (e.g... "who's making the water chestnuts this year?"), but I'll refer to them bacon-wrapped water chestnuts for clarification purposes.
Now, I bet most families make a very similar (if not the same) version of these. I don't know the actual origins of them, but the origins in my family probably started with my grandma. Grandma was a master recipe clipper, and I have the inherited boxes to prove it. This seems like one that may have come from the back of a package or cookbook from the '50's. And yes, it's basically a chicken liver-less version of rumaki.
Christmas tradition. After claiming responsibility for them this year and asking me for the recipe this past December, my youngest sister said "it just isn't Christmas without water chestnuts". That means that I usually don't think about taking pictures until the tray has been ravaged...which happens almost immediately.
Sure enough, when I decided to make these in January, the kids all said that it smelled like Christmas. But the truth is, these make great appetizers year round. Toothpicks make them easy pickins while your eyes are glued to the big game, or while you're socializing at a party, or when you're too lazy to make anything else on a Friday night.
I hope you'll give these a try, and that your family and friends will love them as much as mine do. I also hope you'll pop over to see Leslie's appetizer for She Made, Ella Hace this month—this Queso Fundido de Chorizo con Nopales!
Leslie and I have teamed up to occasionally make a our own versions of the same dish. We want to see how similar (or how different) they turn out. Other times we will pick an ingredient and see what each other make from it. Good food knows no borders and we hope to share the food we love with you.