Angels On Horseback Recipes

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 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.