Bacon Wrapped Artichokes With Dijon Cream Sauce Recipes

BACON-WRAPPED DOUBLE PORK MEATLOAF

Steps:

• Heat the oven to 400 degrees F and arrange a rack in the upper third. Line a baking sheet with foil and set aside.
• Add the oil to a medium pan over medium heat. When the oil shimmers, add the onion, garlic and thyme and cook until softened, about 3 minutes; set aside.
• In a large bowl, add the eggs, buttermilk, mustard, Worcestershire, salt, and pepper. Whisk until the eggs are broken up and evenly combined. Add the onion mixture, ground pork, sausage, cracker crumbs, and parsley. Mix until thoroughly combined (don't squeeze mixture).
• Dampen your hands, and put the meat on the prepared baking sheet. Form the meat into a 9 by 5- inch loaf. Arrange the bacon across the top of the loaf and bake until the internal temperature is 155 degrees F, on an instant-read thermometer, about 55 to 65 minutes. Remove from the oven to a cutting board and let cool for 10 to 15 minutes before slicing and serving.

BACON WRAPPED ARTICHOKES WITH DIJON CREAM SAUCE

Steps:

• Preheat oven to 400°F.
• Cut each artichoke heart into 8 equal pie shaped wedges.
• Cut each bacon slice into fourths.
• Wrap bacon around artichoke wedges and secure with a toothpick.
• Place on a foil lined, rimmed cookie sheet and bake for 20 to 30 minutes or till bacon is crisp.
• Combine Dijon mustard and cream and use as a dipping sauce.

BACON-WRAPPED SCALLOPS WITH CREAM SAUCE

Steps:

• Place bacon in an ungreased 15x10x1-in. baking pan. Bake at 350° for 7-10 minutes or until partially cooked and lightly browned. Drain on paper towels. , Wrap each strip of bacon around a scallop; secure with toothpicks. In a saucepan, bring cream to a boil. Reduce heat; about 8 minutes. Stir in the mustard, syrup and salt. Bring to a boil and boil for 2 minutes. , Meanwhile, place the scallops on a greased baking sheet. Bake at 400° for 8-12 minutes or until firm and opaque. Serve with the cream sauce.

DIJON-BACON DIP FOR PRETZELS

Steps:

• In a small bowl, combine the mayonnaise, mustard, bacon and horseradish. Cover and chill until serving. Serve with pretzels.

DIJON-STYLE ARTICHOKE DIP

Steps:

• In a medium bowl, blend reserved liquid from marinated artichoke hearts, cream cheese and prepared Dijon-style mustard. When smooth, stir in marinated artichoke hearts. Chill approximately 1 hour before serving.