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Stuffed Medjool Dates with Piquillo Pepper Sauce |
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| Category: | Appetizers |
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| Source: | Adapted from chef Koren Grieveson of Avec in Chicago |
| Number of Servings: | Makes 16 wrapped dates |
| Ingredients: | Dates: 8 slices of smoky bacon, cut in half lengthwise 16 medjool dates, pitted 8 tablespoon of uncooked chorizo Piquillo sauce (recipe below) Small bunch of parsley, chopped For the piquillo sauce: 8 ounces of Piquillo peppers (or any roasted peppers) 16 ounces whole, peeled tomato 6 tablespoons garlic, thinly sliced 8 whole peeled shallots, thinly sliced salt and pepper |
| Directions: | Preheat oven to 350 degrees. Stuff dates with the uncooked chorizo, using 1/2 tablespoon of chorizo for each date. Wrap each date with a half-slice of bacon. Place dates in oven for approximately 15 minutes or until chorizo is cooked through. Broil for 4 to 5 minutes on each side until bacon is crisp. Serve on warm plate in pool of piquillo sauce and garnish with chopped parsley. In a saucepan, sweat shallots and garlic. Add piquillo peppers and canned tomato with juice. Cook on low heat for about 1½ hours. Season with salt and pepper to taste. Place ingredients in a blender and process until smooth. Set aside or refrigerate until needed. |
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