Jack Fry's Bacon-Wrapped Medjool Dates Stuffed With Chorizo Sausage And Goat Cheese (Louisville Courier Journal 2010.04.07)
1/2 pound mild chorizo sausage 1 4-ounce tube fresh goat cheese 24 medjool dates 12 slices bacon, cut in half smoky tomato sauce 1 tablespoon olive oil 1/2 carrot, scraped and diced 2 celery ribs, strings removed and diced 1/4 onion, peeled and diced 1 12-ounce can diced tomatoes 1 teaspoon tomato puree 1/2 teaspoon smoked paprika 1 teaspoon brown sugar 1 6-ounce can V-8 juice Remove chorizo from casing and cook over medium heat. Drain off excess grease and while still warm fold in the goat cheese evenly. Set aside. Slit open the dates just enough to reach in with a knife and remove the pit. Using a small spoon or a pastry bag with a large round tip or a zippered plastic bag with the corner snipped off, fill the dates with the chorizo-cheese stuffing. Wrap a piece of bacon around each date and secure with a toothpick. Place on a baking sheet. Repeat with remaining dates. Heat oven to 375 degrees. Bake dates until bacon is fully cooked 15 minutes or more, turning once halfway through. Remove from oven, remove toothpicks, and place dates in a serving bowl. Ladle sauce over dates and serve. To make Sauce: Heat olive oil in a saute pan and when shimmery add diced carrot, celery and onions. Saute until softened and onions translucent, 7 to 10 minutes. Add diced tomatoes and tomato puree, paprika, brown sugar and V-8 juice. Simmer for 20 minutes. Puree in blender. Makes 2 dozen appetizers. -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore To unsubscribe, reply using "remove me" as the subject.
