Angels On Horseback Recipes

ANGELS ON HORSEBACK

Steps:

• Mix the white wine, garlic, salt and pepper together.
• Add the oysters and marinate 10 to 20 minutes.
• Preheat the broiler.
• Cut each bacon slice in half, and wrap each oyster with a piece of bacon and secure with a toothpick.
• Broil on both sides until the bacon is crisp.
• Keep warm on a heating tray.

ANGELS ON HORSEBACK

Steps:

• Pre-cook the bacon slices: Working in batches if necessary, cook the bacon slices on medium low heat in a large frying pan, until only about halfway cooked, but not crispy. You need to pre-cook the bacon a bit or else when you cook them with the oysters the oysters will be overcooked by the time the bacon is crispy. Set the bacon aside to cool.
• Heat the grill: Get a grill or broiler good and hot while you wrap the oysters.
• Wrap bacon around oysters: To make an angel on horseback, you wrap 1/2 a piece of bacon around the small oyster and secure it with the toothpick. Overlap the edges of the bacon by about an inch if you can.
• Grill or broil: Grill or broil over high heat to cook the oyster and crisp the bacon, about 5 to 6 minutes on the first side Turn them over and grill another 2 to 4 minutes. You will need to turn them once or twice to get a good crispiness on all sides.
• Sprinkle with lemon or lime juice: As soon as they come off the heat, squirt with the lemon or lime juice and serve hot.

ANGELS ON HORSEBACK

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Set a wire rack into a small baking dish.
• Wrap each oyster with a slice of bacon, and secure with a toothpick. Sprinkle with salt, pepper, paprika, and parsley; set onto wire rack.
• Bake in the preheated oven until the bacon is crispy, 10 to 12 minutes. Serve immediately. They aren't as good once they get cold.

ANGELS ON HORSEBACK

Steps:

• Drain oysters. Place an oyster and a slice of water chestnut on each piece of bacon. Sprinkle with parsley and garlic salt. Wrap bacon around oyster and secure with wooden pick.
• Place angels on a broiler rack, approximately 4 inches from heat source, and broil 3 to 4 minutes. Turn carefully and broil on other side if desired. Cook only until bacon is done, being careful not to overcook oysters.
• Serve with a mixture of mayonnaise, mustard and horseradish.

ANGELS ON HORSEBACK (BACON-WRAPPED OYSTERS)

Steps:

• Slice the bacon strips in half. It is very important to get thin-cut bacon for this recipe, as thick bacon overwhelms the oysters. Likewise, it is important to get small oysters-otherwise, they become too large a mouthful.
• Wrap a half-slice of bacon around each oyster and secure with a toothpick. Arrange on a broiling pan or get a grill ready.
• Place the bacon-wrapped oysters under the broiler until they're crispy, about 5 to 6 minutes.
• How long this will take on your grill depends on the heat; but I rarely do this on the grill, as the bacon fat falls through the grate and causes flare-ups. Then again, you do get a smoky flavor with real fire...
• Take the oysters out and turn them over. Return to the broiler and crisp the other side. This should take about 2 to 4 minutes.
• Serve family-style on a big platter. Don't hit them with lemon juice until right before you serve them, otherwise it ruins the crispiness of the bacon.
• Traditionally, this appetizer is served on buttered toast points, so if you're a stickler for tradition, that's the way to go.

ANGELS ON HORSEBACK

Steps:

• Preheat the oven to high (500 to 525 degrees); see note
• Pat the oysters dry. Cut each slice of bacon crosswise in half. Wrap each oyster in half a slice of bacon and secure the bacon with toothpicks. Arrange the wrapped oysters on a rack and place in the oven. Bake eight to 10 minutes or until bacon is crisp. Drain on paper towels and serve each oyster in bacon on a rectangle of buttered toast.