CHORIZO STUFFED DATES WRAPPED IN BACON IN RED PEPPER SAUCE
Steps:
- For the sauce: Place a heavy-bottomed saucepot over medium heat. When the pan is hot, add a film of olive oil followed by the garlic and shallots with a large pinch of salt. Cook, stirring occasionally, until the vegetables start to soften and become aromatic, about 3 minutes. Then add the piquillo peppers and tomatoes. Stir until everything is combined and bring the mixture up to a simmer. Reduce the heat to medium-low and cook, stirring occasionally, until all the flavors combine and the sauce reduces slightly, about 30 minutes. Season with salt and freshly ground black pepper and add the sherry vinegar. After 30 minutes, puree the sauce until smooth if you prefer (see Cook's Note) or leave a little bit chunky.
- Preheat your oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
- While the sauce is cooking, prepare the dates: Make a slit down one side of each date. Stuff the date with the chorizo and then close the incision. Wrap with a piece of bacon and secure with a toothpick where the seams meet. Place on the prepared baking sheet and bake until the bacon on one side is crispy, about 10 minutes. Remove from the oven and remove the picks.
- Pour the red pepper sauce into a shallow baking dish and arrange the dates on top, soggy-side up. Place back in the oven, uncovered, until the bacon on top is crisp, another 10 minutes or so. Remove from the oven and serve the crispy dates with some sauce spooned around and on top.
BACON WRAPPED DATES STUFFED WITH CHORIZO
Steps:
- Preheat the oven to 400 degrees F. Line a sheet tray with silicone baking mat or parchment.
- Make an incision on one side of each date and insert a block of chorizo. Squeeze the date shut in your hand to secure. Wrap each date with a bacon strip and secure with a toothpick. Place all the dates on the prepared sheet tray. Roast the dates in the oven until the bacon on top is starting to crisp, 5 to 6 minutes. Turn the dates over and repeat the process.
- Remove the dates from the oven and brush both sides with the maple syrup. Return the dates to the oven until the dates are really crackly and sticky, 1 to 2 minutes. Serve hot.
CHORIZO-STUFFED DATES WITH PIQUILLO PEPPER SAUCE
Adapted from Perry Hendrix, the chef de cuisine at the acclaimed restaurant Avec in Chicago, these intensely flavored mouthfuls are meaty, spicy and sweet all at once. You could serve them as an appetizer, sitting in a pool of silky sauce, but they could also work as finger food, with the sauce set aside for dipping. Make sure to buy uncured, fresh chorizo sausage rather than the salami-like cured kind. Specialty stores generally carry jars of piquillo peppers, but if you can't find them, substitute any roasted red peppers for the sauce.
Provided by Melissa Clark
Categories appetizer
Time 1h15m
Yield 5 appetizer servings
Number Of Ingredients 9
Steps:
- Heat oil in a medium saucepan over medium heat. Add garlic and shallots and sauté until tender, about 5 minutes. Add peppers and tomatoes and cook on low heat for about 30 minutes to 1 hour, or until the liquid in the sauce has mostly evaporated. Season with salt and pepper to taste.
- Let sauce cool slightly, then transfer to a blender and process until smooth. Thin with warm water to reach desired consistency if necessary. You want a thick sauce but not so thick that it mounds on the plate.
- Heat oven to 350 degrees. Stuff dates with chorizo, using about 1/2 tablespoon of chorizo per date. Cut bacon slices in half lengthwise and wrap a slice around each date.
- Place stuffed dates on a small baking sheet and bake 15 minutes, or until chorizo is cooked through. Turn broiler to high and broil for 2 to 4 minutes, or until bacon is dark brown and crisp.
- Spread sauce on each plate and place 3 dates on top. Serve warm.
Nutrition Facts : @context http, Calories 739, UnsaturatedFat 24 grams, Carbohydrate 83 grams, Fat 39 grams, Fiber 11 grams, Protein 22 grams, SaturatedFat 13 grams, Sodium 992 milligrams, Sugar 63 grams, TransFat 0 grams
CHORIZO FILLED DATES
A fantastic flavor of smoky (the bacon), spicy (the chorizo), and the sweetness of dates. My family are not big dried fruit fans, but everyone loved this!
Provided by ginavee
Categories Appetizers and Snacks Meat and Poultry
Time 50m
Yield 12
Number Of Ingredients 7
Steps:
- Cut the ends off of the chorizo, and cut into 12 cubes. Stuff each piece inside one of the dates. Wrap a piece of bacon around each date, and secure with toothpicks. This part may all be done ahead of time.
- Heat a skillet over medium-high heat. Place the dates in the pan with the bacon seam side down. Fry until golden, then turn and fry on the other side until bacon is cooked through. You may serve them now, or proceed to coat and fry them.
- Heat the oil in a deep-fryer or large skillet to 375 degrees F 190 degrees C. Whisk together the egg and water in a small bowl. Coat the dates with flour, then dip into the egg. Place immediately into the hot oil, and fry until golden, turning once. This will take about 4 minutes total. Drain and serve right away.
Nutrition Facts : Calories 398.2 calories, Carbohydrate 8.4 g, Cholesterol 22.4 mg, Fat 40 g, Fiber 0.7 g, Protein 3.1 g, SaturatedFat 5.9 g, Sodium 121.2 mg, Sugar 5.3 g
BACON, CHORIZO, DATES WITH SPICY OAXACA RED SAUCE
Categories Pork Appetizer Bake Tailgating
Number Of Ingredients 24
Steps:
- Cut the dates on one side lengthwise and remove the pits. Break each 3 oz. bacon bar square into 4 pieces. Cut bacon strips in half. Stuff each date with 1 tbsp of chorizo and place a piece of bacon bar in the center of the chorizo. Fold chorizo around chocolate and close date. Wrap each date in half a piece of bacon. Sear bacon-wrapped dates over high heat in an ungreased pan until crispy. Set aside. Preheat the over to 350 degrees. Heat 1/4 cup olive oil in large stock pan. Add onion and garlic with salt and sugar, cooking over medium heat until translucent. Add tomato paste and deglaze pan with sherry; cook until the majority of alcohol is boiled off, about 3 minutes. Add tomatoes, Oaxaca bar and chipotle chili. Cook over medium heat for 10 minutes. Purée with an immersion blender until smooth. Add cumin, liquid smoke and season to taste with olive oil and salt. In a deep baking sheet (about 1″ side walls) pour Oaxaca red sauce about half-way up the sheet. Transfer the seared dates to the baking sheet, spacing each about 1 inch apart. Bake the dates in sauce for 25 minutes. Serve in sauce, garnish with cilantro and bacon bar shavings.
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- Preheat oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper. Cut open one side of the date and remove the seed (if needed). Stuff with the chorizo, dividing it up equally among the dates (about 1/4 an ounce each). Wrap with a piece of bacon, tucking in the ends on the bottom of the date. Place on the baking sheet and bake for 20 minutes until chorizo is cooked through and bacon is golden brown.
- While the dates cook, make the sauce. Heat a medium sized sauté pan over medium heat and add olive oil. Let it get hot, about 30 seconds. Add onion and garlic and sauté 2-3 minutes, stirring constantly. Add peppers and salt and pepper and sauté for another 8-10 minutes until soft. Add mixture to a Vitamix or high powdered blender and blend until smooth.
- When the dates are done and the sauce has cooled some, it's time to assemble. Either cover the bottom of a plate/dish/small pan with the sauce or place small dollops on a plate. Pierce dates with a toothpick and place on top of the the sauce. Enjoy!
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