Look no further, there is no better holiday appetizer than this one. Chorizo stuffed dates are simply amazing. Decadent, yes…incredible flavor in every bite…yes. These are a specialty at one our favorite restaurants in Chicago, Avec. Recipe compliments of the New York Times. I’m telling you, this dish is an award-winner. You can easily find the Medjool dates at Whole Foods, or at any specialty food store. You and your guests will be so happy.
Chorizo Stuffed Dates
- 1 tbsp olive oil
- 8 garlic cloves thinly sliced
- 8 shallots thinly sliced
- 8 oz roasted piquant pepper with juices (or use any roasted red peppers) about 1 cup
- 2 cups whole peeled canned tomatoes juice not included
- 1 cup chicken stock
- Kosher salt and black pepper to taste
- 16 Medjool dates pitted*
- 8 oz fresh chorizo not cured, casings removed
- 8 slices bacon we love black pepper dry rub
- *found at specialty markets such as Whole Foods
- Heat oil in a medium saucepan over medium heat.
- Add garlic and shallots and saute until tender, about 5 minutes.
- Add peppers and tomatoes (not the juice) and cook on low heat for about 30 to 40 minutes, or until the liquid in the sauce has mostly evaporated.
- Season with salt and pepper, to taste.
- Let sauce cool slightly.
- Transfer sauce to a blender.
- Add the chicken stock.
- Process until smooth. The sauce should be thick, but not so thick that it mounds on the plate.
- Heat oven to 350 F.
- Stuff dates with the chorizo, using about 1/2 tablespoon of chorizo per date.
- Cut bacon slices in half, lenghtwise, and wrap a slice around each date.
- Place the stuffed dates on a baking dish and bake for 15 minutes.
- Turn broiler to high and broil for 4 minutes, or until the bacon is dark brown and crisp (keep an eye on this!)
- Spread sauce on each plate and place 3 dates on top. Serve warm.