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-FILLED DATES IN BACON (FRITOS DE DA TILES Y CHORIZO)
Steps:
- Cut off ends of the chorizo and slice the sausage crosswise into 3 equal pieces, about 3/4 inch each in length (remove the skin if tough). Cut each of these pieces in half lengthwise and in half again, to make a total of 12 "sticks." (If your chorizo is thick, these pieces may be too large for the dates, in which case cut in half again.) Insert each chorizo piece into a date and close the date around it. Wrap a strip of bacon around each date. Secure, if necessary, with a toothpick. (May be prepared ahead.) Place the wrapped dates in a skillet with the seam side of the bacon down and saute until the bacon is golden. Turn and brown on the other side. Drain on paper towels. You may now serve the dates, or proceed to coat and fry them. If you are continuing, this step may also be done in advance. Wipe out the skillet, then heat the oil at least 1/2-inch deep to about 380 degrees F. Dust the dates with flour, then dip them into the egg and immediately into the hot oil. Fry until golden, turning once. Or, better, use a deep-fryer. Drain and serve right away.
BACON-WRAPPED DATES STUFFED WITH CHORIZO
Steps:
- Preheat the oven to 400 degrees F. Line a rimmed baking sheet with a silicone baking mat or parchment paper.
- 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 baking sheet on their sides. 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, baking until the bacon is almost completely cooked through, 8 to 10 minutes more.
- 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 warm.
BACON-WRAPPED DATES WITH CHORIZO AND MANCHEGO
Steps:
- Preheat the oven to 350 degrees F.
- Make an incision lengthwise in each date, open and flatten. Insert a piece of cheese in the center of each date. Break each chorizo link into quarters. Form each piece of chorizo into a log and squish it inside the date onto the cheese. Close the date around the filling and squeeze to secure. Wrap each date with a bacon strip and secure with a toothpick. Repeat for the remaining dates, cheese, chorizo and bacon. Place the dates on a baking sheet and roast until the bacon starts to crisp, 7 to 8 minutes. Turn the dates over and roast for another 7 to 8 minutes.
- In a small bowl combine the syrup and vinegar.
- Remove the dates from the oven and brush both sides with the maple syrup mixture. Return the dates to the oven until they are really crackly and sticky, 1 to 2 minutes. Rest the stuffed dates for 1 minute. Remove the toothpicks and serve.
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 WRAPPED CHORIZO STUFFED DATES
A terrific little appetizer that is smokey, sweet, and spicy. With only 3 ingredients what could be easier. I think this could also be made with andouille sausage tho I haven't tried it that way yet.
Provided by Sassy in da South
Categories < 60 Mins
Time 45m
Yield 45 serving(s)
Number Of Ingredients 3
Steps:
- Using a scissors, cut one side of each date open and stuff with a scant teaspoon of chorizo.
- Wrap the stuffed date with bacon and secure with a toothpick.
- Place on a foil-lined baking sheet and bake in 400 degree oven for about 15-18 minutes.
- Watch closely as the bottoms can burn easily due to the natural sugars in the dates.
- Makes about 45 pieces.
Nutrition Facts : Calories 81.2, Fat 6, SaturatedFat 2.1, Cholesterol 10.2, Sodium 130.8, Carbohydrate 4.9, Fiber 0.5, Sugar 4, Protein 2.2
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.
CHORIZO-FILLED DATES
Categories Fruit Herb Pork Appetizer Date Bon Appétit Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 12 dates
Number Of Ingredients 5
Steps:
- Cook chorizo in heavy small skillet over medium heat until browned and cooked through, stirring frequently and breaking up lumps with spoon, about 5 minutes. Drain off fat; transfer sausage to small bowl. Add parsley; stir to combine. Cool.
- Working with one date at a time, cut slit along top of date. Gently pry open date and remove pit, leaving pocket. Stuff pocket with 1 scant tablespoon chorizo mixture. Wrap 1 bacon piece around each date, overlapping ends slightly; fasten ends with toothpick.
- Heat oil in medium skillet over medium heat. Add dates, toothpick-side down, and cook without moving until bacon browns, about 5 minutes. Continue to cook until bacon is brown on all sides, turning dates occasionally, about 6 minutes longer. Transfer to paper towels to drain. Remove toothpicks. Serve warm.
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
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- Heat oil in small saucepan over medium heat. Add shallot and garlic with a pinch of salt and a few cracks of black pepper. cook, stirring, until tender, 2-3 minutes.
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