Stuffed Medjool Dates with Piquillo Pepper Sauce

Adapted from chef Koren Grieveson of Avec in Chicago
  • 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

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.

Published on June 30, 2010
About the Author
Wine Enthusiast

Where Wine Lives. The World In Your Glass. Check out our Facebook page at

The latest wine reviews, trends and recipes plus special offers on wine storage and accessories
Please enter a valid email address
privacy policy