Chorizo-stuffed bacon-wrapped dates in piquillo pepper sauce2011-03-05
- Servings : 2
- Prep Time : 0m
- Cook Time : 2m
- Ready In : 0m
This is a tapas-style dish. For a larger party, you may wish to double or triple this recipe.
Put half of the jar of piquillo peppers into a food processor. Add the tomatoes, sherry vinegar, and smoked paprika. Process until smooth. Salt and pepper to taste.
With a sharp paring knife, slice down one side of the chorizo sausage and remove casing. Try to source a locally made chorizo that not dried, but still soft and malleable. Also slice down one side of each date to open up the cavity; remove pit if necessary. Take a small amount of chorizo (about the size of the end of your thumb) and press into the date. Mold slightly with your hand so the finished date has a nice round shape with the meat inside. One large chorizo link should fill about 12 dates, maybe a few more.
Cut bacon slices in half. Wrap half of a bacon slice around each date. Tuck the end of the bacon slice into one of the wrapped edges to secure it.
In a skillet or saute pan, brown the bacon-wrapped dates until you have rendered out the bacon fat a bit and the bacon has browned slightly, but the bacon should not be completely cooked. If your skillet is oven-proof, pour off the excess fat or transfer the dates to an oven-proof dish. Pour piquillo pepper sauce over the top of the dates.
Place skillet or dish into a 400F oven for about 10-15 minutes, until bacon appears brown and thoroughly cooked. Enjoy with friends!
- 1 large soft (not dried) chorizo sausage (no added sugar)
- 3 tbsps. organic crushed tomatoes
- 1 jar piquillo peppers
- 1 tbsp. sherry vinegar
- ~6 slices thin-sliced bacon (no added nitrates)
- 10-12 large dates, preferably organic Medjool
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