ANGELS AND DEVILS ON HORSEBACK JUST IN TIME FOR MARDi GRAS

Need a special dish for Mardi Gras? Why not fly high this year with Angels and Devils on Horseback?

Angels on Horseback are oysters wrapped in bacon and grilled. A devil is a tea-soaked prune treated just the same way. Both hail from the Victorian era.

The main reason for their popularity then was that oysters were the food of the poor during that period. Today they are, of course, a favorite food enjoyed by everyone. Their culinary progress is similar to sushi which was once a workman' quick meal and now is a gourmet treat.

The best oysters for the angels are the large pre-shucked Pacific Oysters like those produced by Taylor Shellfish Farms.  Grilled jointly they are the perfect hors d'oeuvre to enjoy while catching those soon to be cherished Mardi Gras beads.

Angels on Horseback

Ingredients

  • Wooden Toothpicks
  • 1 pint large Taylor Shucked Oysters
  • Cayenne pepper or Tabasco sauce (optional)
  • 12 rashers of smoked streaky bacon cut in half

Directions

  1. Soak 1 toothpick for each oyster in water.
  2. Heat grill to 350 degrees.
  3. Season your oysters with a little Cayenne or Tabasco sauce.
  4. Roll each oyster in a piece of bacon, securing it with a toothpick.
  5. Place them on a baking sheet.
  6. Grill until the bacon is crisp and the oysters are plump.
  7. Serve immediately.

Devils on Horseback

Ingredients

  • Wooden Toothpicks
  • 12 large prunes or 24 small ones, pitted
  • Freshly brewed, Earl Grey tea
  • 12 roasted, salted almonds
  • 6 rashers of smoked streaky bacon cut in half

Directions

  1. Soak your prunes in the hot tea until plump – about 30 minutes.
  2. Fill the pit gap with a roasted almond.
  3. Roll each prune in a piece of bacon, securing it with a toothpick.
  4. Place them on a baking sheet.
  5. Grill until the bacon is crisp.