keep bringing on the pig … Bacon Wrapped Dates

Now that we’re entering a new decade, the food watch folks are on the lookout for the next trends.  Apparently, they’ve dubbed the past ten years as the “decade of bacon” and have declared the pig over.  What?!?  I’ll admit, we got a little bacon crazy in the last few years incorporating it into just about everything sweet, savory and into completely unexpected things too.  Sure, something else will come through as the darling of the culinary world (goat anyone?) but I’ve always liked my bacon and don’t expect that to change anytime soon.  (I was stoked to get one of these for Christmas!  Yeah!)

One particularly tasty use, besides eating it straight out of the pan is to wrap it around other stuff and grill or roast until crispy.  Oh yeah I’m saying it – everything IS better with bacon.  Think about it.  Seared scallops are good but wrap them in bacon and now you’re talking.  Put some bacon into your waffle batter and oh hell yeah.  My family used to make rumaki, that classic 70’s Trader Vic’s kind of pseudo Hawaiian appetizer– a chicken liver and water chestnut wrapped with bacon, rolled in brown sugar and broiled until crispy.  Umm umm umm.  I still love ‘em.

dates and two kinds of pork

A more modern riff of this idea has been on the Avec menu since they opened several years ago.  The chef, Koren Grieveson, takes a Medjool date, stuffs it with Spanish-style chorizo, wraps the sucker in bacon and serves the tasty morsels with a piquillo pepper sauce.  Heavenly.  They’re addictive, tasty and go quite nicely with a glass or two of wine.  I can personally attest that if you order these twice in a row on the same visit, they will not look at you crazy.  Class act those folks.  And you know what?  They’re pretty easy to make.  I know … shut up.

wrapping the dates

The hardest part of this endeavor will be finding the Spanish chorizo.  It’s much different than the Mexican chorizo I’m accustomed to.  The Spanish version is more like a salami – it’s a cured pork sausage link with paprika.  Look for it in specialty shops and butchers; I found it last at Whole Foods.

ready to cook

Next, get your hands on some good fresh dates. If you live in the West, bonanza!  My sister gets really great ones at the San Diego farmer’s market but I just go to Trader Joe’s.  Michigan Avenue is not lined with date palms, you know.  You can stuff them with a variety of things – cheese or marcona almonds are rather nice.  I’ve used goat cheese as the stuffing instead of chorizo and I have to tell you, the chorizo version is much better.  Pork.  Does it every time.  I’m pretty accommodating but what I don’t understand is the vegetarian pal that asked me once to make these, sans pork.  Um yeah, you know that’s just a platter of dates, right?  What is wrong with people?

simmering sauce

As for the sauce, Avec uses piquillo peppers but those aren’t that easy to find (try Whole Foods for $7) so I use jarred roasted peppers – half the price, none of the aggravation.  I doctor them up a bit – onion, garlic, paprika, vinegar – and puree it all in a blender.  Tasty and easy as all get out.

So whip some of these suckers up – and make extra.  They go quickly.  And hallelujah to bacon despite what the foodarazzi might say.  Screw them.

UPDATE 1/7/10:  Just read this where Chefs Koren Grieveson (Avec) and Chris Cosentino (Incanto/San Francisco) talk about those Avec dates.  Of course she makes her own chorizo.  Of course.  Yum!

STRESS BAKING THERAPY FACTOR:  GOOD.  Anytime you can make a damn fine version of a really good restaurant dish, you’re golden.  And I’m not kidding … everything really is better with bacon.  Keep bringing on that pig.

CHORIZO STUFFED BACON WRAPPED DATES WITH ROASTED PEPPER SAUCE
Makes 24 dates, serves 6 as an appetizer – can be easily multiplied

1 pound pitted Medjool dates (about 24)
½ pound Spanish chorizo – about a 3″ length
1 package thick cut quality bacon (12 strips)
Roasted Red Pepper Sauce (recipe below)

1. Preheat oven to 400°F and place a rack on a baking sheet.  Set aside.
2. Cut 1” lengths of chorizo (slightly smaller than the dates) then cut into sixths.
3. Stuff a piece of chorizo into each date, encasing fully.
4. Cut the bacon into half width-wise (you need a ½ slice of bacon to wrap around each date)
5. Wrap one piece of bacon around each date and skewer with a toothpick to hold.
6. Place the bacon wrapped dates on the baking rack and cook until bacon is crispy – about 25 minutes – turning halfway through.
7. They may need a little extra crisping – run under the broiler for a few minutes to finish if needed.
8. Serve hot with the roasted pepper sauce.
9. Dates can be assembled up to 2 days ahead and refrigerated.

ROASTED PEPPER SAUCE
Makes about 1 cup

1 Tablespoon olive oil
½ large onion, diced
4 cloves garlic, minced
1 Tablespoon smoked sweet paprika
½ teaspoon kosher salt
¼ teaspoon pepper
3 Tablespoons water
1 Tablespoon balsamic vinegar
2 Tablespoons red wine vinegar
1 12-ounce jar roasted peppers (in water, not vinegar), roughly chopped

1. In a small saucepan over medium-high heat, sauté the onion in the olive oil until translucent and golden.
2. Add the minced garlic and sauté 1 minute until just fragrant – do not burn.
3. Add the paprika, salt and pepper, stir to combine and toast for 1-2 minutes to bring out the flavor a little.
4. Add the water, balsamic and red wine vinegars.  Stir to combine.
5. Add the chopped peppers, stir to combine and simmer, uncovered, for 5 minutes.
6. Add the mixture to a blender and puree until smooth.
7. Can be used immediately or refrigerate until needed.  Will keep for 2-3 days tightly covered.  Reheat before serving.

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