Contigo, run by my friend Deborah Tenino. Dates stuffed with chorizo wrapped in bacon. What on earth could be wrong with pork wrapped in pork?
Bard Date Company and then wrapped them in thick-cut bacon. I roasted them on racks so the bacon fat could drip freely and not make them soggy. They are delicious, if I do say so myself...
Jerez Fresca, make a batch of those cocktails, these two tapas, and call it dinner (and get to bed early)!
2 pounds of not-too-lean ground pork
1 tablespoon ground oregano
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon ground cinnamon
3/4 teaspoon ground cloves
1 teaspoon sugar
1/2 cup chile powder (pure ground chile colorado, not a spice mixture)
1/2 teaspoon cayenne pepper
1/2 cup red wine (or red wine vinegar)
Mix all ingredients together with your hands until the meat is evenly colored by the red chile powder.
• eliminate the cloves and cinnamon, double the oregano, and add 2 teaspoons cumin seeds.
• use ground lamb instead of pork - wonderful flavor and great with both these recipes.
50 large Medjool dates
1 pound chorizo
25 thick-cut slices bacon
Preheat oven to 350º F.
Slice each date lengthwise on one side and remove its pit. Stuff each date with about 1 1/2 teaspoons of chorizo sausage meat. (You may have some chorizo leftover to freeze for another use.)
Cut the bacon in half so you have 50 short pieces. Take each piece of bacon and stretch it around a date about 1½ times.
Line a baking sheet with aluminum foil, and top with a rack coated with cooking spray. Place wrapped dates, seam side down, on the rack. Bake for 45-50 minutes, or until bacon is cooked.
Makes 50 appetizers.
Chorizo-and-Date stuffed Güeros
9-12 güeros, also called banana peppers
2 teaspoons olive oil
1 large shallot, diced
1/4 cup fresh (soft) breadcrumbs
1/2 pound homemade chorizo
6 Medjool dates, pitted and chopped
Preheat oven to 350°F.
Cut the chiles in half lengthwise and, using a knife or spoon, scrape out the seeds and ribs. Using a small skewer, poke a hole in the bottom of each chile.
Heat the olive oil and sauté the shallot until soft. Remove from heat and add breadcrumbs, chorizo and chopped dates. Mix thoroughly.
Stuff each half pepper with about a tablespoon of the chorizo mixture.
Place stuffed peppers on a rack over a foil-lined baking sheet and bake for 20-25 minutes, or until bubbling at the edges.
Serve hot or warm.
Makes 18-24, depending on the size of the güeros.