Friday night, as per tradition, made bacon-wrapped water chestnuts.  Also made Sesame-Soy Five Minute Drizzle Sauce from How to Cook Everything.  In hindsight, a salty, oily dressing for bacon may not have been the best idea.  Next year, try something less oily and more syrupy (like Balsamic Syrup).


Bacon-Wrapped Water Chestnuts

1 lb bacon, each slice cut or turn in half
1 can sliced water chestnuts
Toothpicks

Preheat oven to 400F.

Wrap each half-slice of bacon around a sliced water chestnut.  Secure in place with a toothpick.  Bake at 400F until done.


Sesame-Soy Five Minute Drizzle Sauce

2 tablespoons toasted sesame oil
2 tablespoons peanut oil [I used grapeseed oil]
1 tablespoon minced ginger
1 tablespoon sesame seeds
2 tablespoons soy sauce

Put the oil in a small saucepan over medium heat.  When the oil is warm, add the ginger and sesame seeds and cook, stirring occasionally, a minute or two.

Stir in 2 tablespoons water and the soy sauce; maintain the heat so it bubbles gently for a minute or two.