Barbecue Bacon-Cheddar
For the filling: Cook 3 slices bacon
in a skillet until crisp; crumble. Mix
2 tablespoons each bacon drippings
and melted butter. Crumble 1 large
buttermilk biscuit into a bowl, then
add the bacon, half of the drippings
mixture, ⅔ cup shredded cheddar and
2 tablespoons each chopped chives
and parsley. Stir in 2 to 3 tablespoons
water; season with salt and pepper.
Brush the pounded chicken with the
remaining drippings mixture; top with
the filling and roll up.For grilling: Brush with ¼ cup barbecue
sauce during the last 2 minutes of cooking.Sun-Dried Tomato
For the filling: Mix 3 tablespoons
oil from a jar of sun-dried tomatoes
and 2 sliced garlic cloves; season
with salt and pepper. Brush the
pounded chicken with half of the
sun-dried tomato oil; top with
1 thinly sliced zucchini, ¼ cup
chopped sun-dried tomatoes,
4 ounces sliced smoked mozzarella
and a few basil leaves and roll up.For grilling: Brush with the
remaining sun-dried tomato oil,
then grill as directed.Eggplant-Feta
For the filling: Whisk ¼ cup olive oil,
2 teaspoons harissa, 1 teaspoon ground cumin
and a pinch each of salt and pepper. Brush
1 sliced Japanese eggplant with some of the
harissa oil and grill over medium heat until
tender, 1 to 2 minutes per side. Mix ¾ cup
cooked bulgur with 1 diced plum tomato,
½ cup crumbled feta, 2 tablespoons chopped
parsley and 1 tablespoon each chopped mint,
olive oil and lemon juice; season with salt
and pepper. Brush the pounded chicken with
half of the remaining harissa oil; top with the
eggplant and bulgur mixture and roll up.For grilling: Brush with the remaining harissa
oil, then grill as directed.fun
cookingJULY/AUGUST 2020 ●FOOD NETWORK MAGAZINE 57
PHOTO: RALPH SMITH; FOOD STYLING: ADRIENNE ANDERSON; PROP STYLING: PAIGE HICKS.- •
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