Chorizo-Filled Dates:
Pecks Wine and Spirits - Friday Night Wine Tastings
Ingredients:
4 oz. fresh (not smoked) Spanish chorizo sausage links, casings removed, coarsely
crumbled
1 tablespoon chopped Italian parsley
12 large Medjool dates
6 slices applewood-smoked bacon, cut crosswise in half
2 Tablespoons olive oil
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 teaspoon 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. Makes 12 dates.
Alternatively, line a rimmed baking sheet with parchment paper and place dates
on it.
Bake at 350 degrees F. until browned, about 15 minutes.
(recipe courtesy of epicurious.com)
This Hor d'oeuvre was served with:
Beringer Chardonnay 2004
14 Hands Merlot 2002