Grilled Bacon Wrapped Olives Recipes

GRILLED BACON-WRAPPED OLIVES

Steps:

• Wrap each olive with a piece of bacon and secure with a toothpick.
• Preheat a grill for medium heat. When hot, lightly oil the grate.
• Grill the olives until the bacon has crisped, about 10 minutes. Turn frequently and keep a spray bottle handy in case of flare-ups from the bacon grease. Remove to a paper towel lined plate to absorb any excess grease.

BACON-WRAPPED OLIVES

Steps:

• With the rack in the middle position, preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
• On a cutting board, cut each bacon slice crosswise into 3 equal pieces. Roll an olive in each bacon piece, securing with a toothpick. Place on the baking sheet. Bake until the bacon is nicely browned and crisp 30 to 35 minutes. Drain on paper towels. Serve in a large bowl.
• NOTE : Taste the olives the day before making the recipe. If they are too salty, soak them in cold water for up to 24 hours.

GRILL BASKET BACON-WRAPPED BRUSSELS SPROUTS

Steps:

• Prepare a grill for medium indirect heat. For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes, turn off one of the middle burners and keep the remaining burners at medium high (you want the temperature to be 350 degrees F). For charcoal grills, bank one chimney starter-full of lit and ashed-over briquettes to one side of the grill. (Be sure to consult the grill manufacturer's guide for best results.)
• Add the Brussels sprouts to a medium bowl and toss with the olive oil, 1/2 teaspoon salt and a few grinds of pepper. Cut each strip of bacon in half widthwise so you have 12 shorter pieces. Brush both sides of each piece of bacon with maple syrup, then season with a few grinds of pepper.
• Wrap each Brussels sprout in one piece of bacon and place seam-side down into a cavity of a 12-cavity meatball grill basket. Close and clasp the grill basket according to the manufacturer's directions. Place the grill basket onto the indirect heat section of the grill, making sure that the bacon seam is facing down. Cover the grill and cook until the bacon fat is rendered, the Brussels sprouts are tender and the bacon is crispy, 45 to 50 minutes.
• Meanwhile, mix the mayonnaise with the lemon juice in a small bowl until smooth. Line a baking sheet with paper towels place a wire rack on top.
• Transfer the grill basket to the prepared wire rack. Let sit for 5 minutes, then unclasp and transfer the Brussels sprouts to a platter. Serve warm with the mayo mixture on the side.