Bacon Chorizo Dates With Spicy Oaxaca Red Sauce Food

CHORIZO STUFFED DATES WRAPPED IN BACON IN RED PEPPER SAUCE

Steps:

• For the sauce: Place a heavy-bottomed saucepot over medium heat. When the pan is hot, add a film of olive oil followed by the garlic and shallots with a large pinch of salt. Cook, stirring occasionally, until the vegetables start to soften and become aromatic, about 3 minutes. Then add the piquillo peppers and tomatoes. Stir until everything is combined and bring the mixture up to a simmer. Reduce the heat to medium-low and cook, stirring occasionally, until all the flavors combine and the sauce reduces slightly, about 30 minutes. Season with salt and freshly ground black pepper and add the sherry vinegar. After 30 minutes, puree the sauce until smooth if you prefer (see Cook's Note) or leave a little bit chunky.
• Preheat your oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
• While the sauce is cooking, prepare the dates: Make a slit down one side of each date. Stuff the date with the chorizo and then close the incision. Wrap with a piece of bacon and secure with a toothpick where the seams meet. Place on the prepared baking sheet and bake until the bacon on one side is crispy, about 10 minutes. Remove from the oven and remove the picks.
• Pour the red pepper sauce into a shallow baking dish and arrange the dates on top, soggy-side up. Place back in the oven, uncovered, until the bacon on top is crisp, another 10 minutes or so. Remove from the oven and serve the crispy dates with some sauce spooned around and on top.

BACON WRAPPED DATES STUFFED WITH CHORIZO

Steps:

• Preheat the oven to 400 degrees F. Line a sheet tray with silicone baking mat or parchment.
• Make an incision on one side of each date and insert a block of chorizo. Squeeze the date shut in your hand to secure. Wrap each date with a bacon strip and secure with a toothpick. Place all the dates on the prepared sheet tray. Roast the dates in the oven until the bacon on top is starting to crisp, 5 to 6 minutes. Turn the dates over and repeat the process.
• Remove the dates from the oven and brush both sides with the maple syrup. Return the dates to the oven until the dates are really crackly and sticky, 1 to 2 minutes. Serve hot.

CHORIZO-STUFFED DATES WITH PIQUILLO PEPPER SAUCE

Steps:

• Heat oil in a medium saucepan over medium heat. Add garlic and shallots and sauté until tender, about 5 minutes. Add peppers and tomatoes and cook on low heat for about 30 minutes to 1 hour, or until the liquid in the sauce has mostly evaporated. Season with salt and pepper to taste.
• Let sauce cool slightly, then transfer to a blender and process until smooth. Thin with warm water to reach desired consistency if necessary. You want a thick sauce but not so thick that it mounds on the plate.
• Heat oven to 350 degrees. Stuff dates with chorizo, using about 1/2 tablespoon of chorizo per date. Cut bacon slices in half lengthwise and wrap a slice around each date.
• Place stuffed dates on a small baking sheet and bake 15 minutes, or until chorizo is cooked through. Turn broiler to high and broil for 2 to 4 minutes, or until bacon is dark brown and crisp.
• Spread sauce on each plate and place 3 dates on top. Serve warm.

BACON-WRAPPED DATES STUFFED WITH CHORIZO

Steps:

• Preheat the oven to 400 degrees F. Line a rimmed baking sheet with a silicone baking mat or parchment paper.
• Make an incision on one side of each date and insert a block of chorizo. Squeeze the date shut in your hand to secure. Wrap each date with a bacon strip and secure with a toothpick. Place all the dates on the prepared baking sheet on their sides. Roast the dates in the oven until the bacon on top is starting to crisp, 5 to 6 minutes. Turn the dates over and repeat the process, baking until the bacon is almost completely cooked through, 8 to 10 minutes more.
• Remove the dates from the oven and brush both sides with the maple syrup. Return the dates to the oven until the dates are really crackly and sticky, 1 to 2 minutes. Serve warm.

BACON, CHORIZO, DATES WITH SPICY OAXACA RED SAUCE

Steps:

• Cut the dates on one side lengthwise and remove the pits. Break each 3 oz. bacon bar square into 4 pieces. Cut bacon strips in half. Stuff each date with 1 tbsp of chorizo and place a piece of bacon bar in the center of the chorizo. Fold chorizo around chocolate and close date. Wrap each date in half a piece of bacon. Sear bacon-wrapped dates over high heat in an ungreased pan until crispy. Set aside. Preheat the over to 350 degrees. Heat 1/4 cup olive oil in large stock pan. Add onion and garlic with salt and sugar, cooking over medium heat until translucent. Add tomato paste and deglaze pan with sherry; cook until the majority of alcohol is boiled off, about 3 minutes. Add tomatoes, Oaxaca bar and chipotle chili. Cook over medium heat for 10 minutes. Purée with an immersion blender until smooth. Add cumin, liquid smoke and season to taste with olive oil and salt. In a deep baking sheet (about 1″ side walls) pour Oaxaca red sauce about half-way up the sheet. Transfer the seared dates to the baking sheet, spacing each about 1 inch apart. Bake the dates in sauce for 25 minutes. Serve in sauce, garnish with cilantro and bacon bar shavings.