Monday, December 12, 2011

Medjool Dates Stuffed with Chorizo Wrapped in Bacon (to die for)

I once got into an argument with a man at a dive bar over pork. More specifically, the best pork chop in San Francisco. I insisted it was Nopa's. They brine that sucker for hours. It's so juicy good. He very adamantly disagreed with me (I don't even remember his top choice for best pork chop) and we went on to argue for a good thirty minutes. After I won we agreed to disagree, I ended up leaving the bar with a napkin in which he wrote his favorite 5 dishes in SF for me to try, the restaurants where I could find them...and his number on the back.

I never did call him. Though he was quite handsome, I knew it'd never work. He thought Nopa's pork chop was "okay." I thought it was pretty damn good. He preferred prime rib. I prefer filet. That kind of thing. Clearly I have my priorities straight, am I right?

Back to the pork. I served Medjool dates stuffed with pork chorizo wrapped in ...well, more pork, bacon, at a Holiday get together and they were received warmly. I think these are the absolute perfect appetizer to bring to or serve at a Holiday party, or any party for that matter. If you like spicy chorizo, you'll like these. If you don't like dates, you'll still like these. If you like bacon, you'll like these. If you don't like bacon, huh!?


Medjool Dates Stuffed with Chorizo Wrapped in Bacon
Inspired by Chef Debbie Duggan (aka, Mom)

12-15 Medjool Dates (Trader Joes sells them, but you should be able to find them at your local grocery store)
2 to 4 oz of Pork Chorizo
1 pack of bacon (15 to 20 slices)

1) Pit the dates: split each date open using a small knife and take out the pit. Place the pitted dates on a cookie sheet lined with foil. Preheat the oven to 375.

2) Cook the chorizo: in a skillet over the stove, cook the chorizo (it's not the prettiest site). Make sure you take it out of the casing prior to cooking. Cook the chorizo for 10 to 12 minutes. Once done, put the chorizo into a bowl and let it cool slightly.

3) Stuff the dates: using a small spoon, stuff a little chorizo into each date; it really only takes a little bit, as chorizo can be quite spicy.

4) Cook the bacon: cook the bacon, but make sure to not overcook it. It should be slightly undercooked and not even close to being crispy. Once the bacon is finished, place on layered paper towels and de-grease it, patting the pieces down slightly.

5) Wrap the dates: take a slice of bacon and wrap it around the stuffed dates, securing each date with a toothpick. This can get messy, and it's ok if your dates are bordering on the obese side.

6) Bake the dates: Bake the dates for 12-14 minutes. The chorizo should be sizzling and the bacon should turn a golden brown color. Take them out of the oven and serve warm, or even, at room temperature.

*Note: I tripled the recipe in the pictures on this blog.


  1. He's right about that Chez Mama chezburger!!

    --Julie's sister

  2. Laura- all your posts are sounding so amazing! I am going to give it a go and attempt to make the truffles for Hanukkah this weekend!