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Stuffed Medjool Dates with Piquillo Pepper Sauce

American/New American
Adapted from chef Koren Grieveson of Avec in Chicago
Number of Servings
Makes 16 wrapped 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.
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