• Chef Nigel Henderson

Bacon Wrapped Dates & Garlic Parmesan Pop Corn Recipe

Updated: May 26


This past Friday May 1st, my Morehouse brotha Seth Brundle & I went live on Instagram for a virtual Happy Hour. I made Bacon Wrapped dates stuffed with Blue Cheese and cocktail I dubbed the Guava Rose which is topped off with Golden Road Brew Guava Dia! Seth made a Smoked Lemon Rose Bourbon Cocktail with Garlic Parmesan Popcorn. Below are some of the recipes and a few shots, enjoy!


Bacon Wrapped Dates 2 Ways (Stuffed w/ Blue Cheese & Not)


Bacon - Cut In Half (Do Not Use Thick Cut)

Medjool Dates, pitted and split

Blue Cheese

Toothpicks or skewers


Preheat the oven to 425 degrees Fahrenheit. Stuff each date with with a good amount of blue cheese (or naw). Wrap each date with half a piece of bacon and secure with a toothpick straight through. Line a baking sheet with parchment paper. Place the dates on the baking sheet and bake, turning the dates halfway through so the bacon is evenly cooked, 15 to 18 minutes, keep your eyes on them. Serve warm or at room temperature. You can garnish with slivered almonds and kiss of honey.


Guava Rose Cocktail 2 oz Vodka 2 oz Grapefruit Juice A Healthy Dash of Rose Water Dash of Bitters Golden Road Guava Did Blonde Ale

Preparation Add Ice to the shaker, pour in vodka, grapefruit juice and rose water. Shake vigorously, pour over ice, top with a cold Guava Dia, and a few dashes of bitters. Garnish with Grapefruit Zest.



SMOKED LEMON ROSE BOURBON SWEET TEA INGREDIENTS • 2oz bourbon • 4 lemons  • 1/4 cup dried rose petals  • 4 lemon tea bags  • 1 cup granulated white sugar  • 5 cups water • ice EQUIPMENT • shaker  • butane torch  • lemon wood • aluminum foil  • empty bottle • sauce pan COOKING INSTRUCTIONS  THE ROSY SIMPLE SYRUP  1. Grind dried rose petals in coffee grinder or with mortar and pestle.  2. Bring 1 cup of water, 1 cup of sugar and 1 tablespoon of dried rose petal powder to a boil in a sauce pan.  3. Once all the sugar completely dissolves, remove from the heat, place in a jar and allow it too fully cool.  THE LEMON TEA  1. In a separate sauce pan, brew 4 bags of lemon tea in 4 cups of water for 20 minutes on medium-heat.  2. Allow tea to cool fully and place in a jar.  THE COCKTAIL 1. Using a butane torch, light a small, dry lemon branch and cover with bottle upside down. Allow smoke to fill the bottle, turn over, pour in bourbon and cover immediately after swirling a few times. Extinguish wood.  2. In a shaker, add 2oz smoked bourbon, 2-3oz of rosy simple syrup, 2oz lemon tea and 1oz of lemon juice. Shake vigorously.  3. Pour mixture into a rocks glass over ice.  5. Garnish with lemon wheel and rose petal.  6. Enjoy (responsibly)! GARLIC PARMESAN POPCORN INGREDIENTS • 1/2 cup yellow popcorn kernels • 1/4 cup grated Parmesan • 2tbsp granulated garlic  • 2tbsp Herbs De Provence  • 2tbsp vegetable oil • 1/2tsp salt • 2tbsp unsalted butter  COOKING INSTRUCTIONS  1. In a large sauce pan with a lid, place 3 tablespoons of vegetable oil and a few kernels of popcorn over medium-high heat. Cover pan. 2. Once kernels start to pop, lift lid and add remaining kernels and butter and cover again.  3. Shake pan as corn continues to pop until it stops.  4. Pour popcorn into a large mixing bowl.  5. Toss in Parmesan, garlic powder, salt and Herbs De Provence.  6. Enjoy!

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