Chorizo Stuffed Dates With Piquillo Pepper Sauce Recipes

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CHORIZO-STUFFED DATES WITH PIQUILLO PEPPER SAUCE



Chorizo-Stuffed Dates With Piquillo Pepper Sauce image

Adapted from Perry Hendrix, the chef de cuisine at the acclaimed restaurant Avec in Chicago, these intensely flavored mouthfuls are meaty, spicy and sweet all at once. You could serve them as an appetizer, sitting in a pool of silky sauce, but they could also work as finger food, with the sauce set aside for dipping. Make sure to buy uncured, fresh chorizo sausage rather than the salami-like cured kind. Specialty stores generally carry jars of piquillo peppers, but if you can't find them, substitute any roasted red peppers for the sauce.

Provided by Melissa Clark

Categories     appetizer

Time 1h15m

Yield 5 appetizer servings

Number Of Ingredients 9

1 tablespoon olive oil
8 garlic cloves, thinly sliced
8 shallots, thinly sliced
8 ounces (about 1 cup) roasted piquillo peppers with any juices (or use any roasted red peppers)
2 cups whole peeled canned tomatoes
Kosher salt and black pepper, to taste
16 Medjool dates (pitted)
8 ounces of fresh chorizo sausage (not cured), casings removed
8 slices bacon

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.

Nutrition Facts : @context http, Calories 739, UnsaturatedFat 24 grams, Carbohydrate 83 grams, Fat 39 grams, Fiber 11 grams, Protein 22 grams, SaturatedFat 13 grams, Sodium 992 milligrams, Sugar 63 grams, TransFat 0 grams

CHORIZO STUFFED BELL PEPPERS



Chorizo Stuffed Bell Peppers image

Bell peppers are stuffed with a spicy blend of chorizo, onions, garlic, fresh herbs, Worcestershire, three kinds of cheese, and rice. If you have a taste for spice, you'll love them. Don't let the number of ingredients scare you!

Provided by MALAPSO

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Bell Pepper Recipes

Time 1h40m

Yield 6

Number Of Ingredients 17

6 bell peppers, tops cut off and seeded
1 pound chorizo sausage
1 stalk celery, minced
1 carrot, minced
½ cup chopped onion
4 cloves garlic, minced
salt and pepper to taste
1 (14.5 ounce) can whole peeled tomatoes, chopped
1 tablespoon Worcestershire sauce
chopped fresh parsley
chopped fresh basil
½ cup uncooked long grain rice
½ cup water
⅓ cup shredded Monterey Jack cheese
⅓ cup shredded Cheddar cheese
⅓ cup shredded Mozzarella Cheese
1 (10.75 ounce) can tomato soup

Steps:

  • Bring a large pot of water to boil. Place peppers in boiling water, and cook 5 minutes. Remove, and set aside to cool.
  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large skillet, cook chorizo until almost brown. Drain fat. Stir in celery, carrots, onions, and garlic. Cook until soft, about 5 minutes. Season with salt and pepper. Stir in tomatoes, Worcestershire sauce, parsley, basil, rice, and water. Cover, and simmer until rice is cooked, about 15 minutes. Remove from heat, and mix in Monterey Jack, Cheddar, and Mozzarella cheeses.
  • Place peppers upright on a baking sheet. Stuff each pepper with the chorizo mixture. Sprinkle extra cheese on top.
  • In a small bowl, combine tomato soup with just enough water to give the soup the consistency of gravy. Pour generously over peppers. Cover with foil.
  • Bake in preheated oven about 30 minutes.

Nutrition Facts : Calories 559.2 calories, Carbohydrate 33.9 g, Cholesterol 82.8 mg, Fat 35.4 g, Fiber 4.3 g, Protein 27.6 g, SaturatedFat 14.3 g, Sodium 1477.6 mg, Sugar 9.9 g

CHORIZO STUFFED DATES WRAPPED IN BACON IN RED PEPPER SAUCE



Chorizo Stuffed Dates Wrapped in Bacon in Red Pepper Sauce image

Provided by Michael Symon : Food Network

Categories     appetizer

Time 1h10m

Number Of Ingredients 11

Olive oil
4 cloves garlic, thinly sliced
4 small shallots, thinly sliced
Kosher salt
8 ounces roasted piquillo peppers with their juices
2 cups whole peeled tomatoes with their juices
Freshly ground black pepper
3 tablespoons sherry vinegar
15 Medjool dates, pitted
1 pound ground fresh chorizo
5 to 6 slices bacon, cut into thirds

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.

CHORIZO-STUFFED DATES



Chorizo-Stuffed Dates image

Fresh chorizo is available in lots of markets, but if you can't find it choose your favorite Italian sausage. Look for dates that are plump and juicy; it makes pitting them a breeze.

Provided by Food Network

Categories     appetizer

Time 20m

Yield 16 dates

Number Of Ingredients 3

16 plump Medjool dates
8 ounces fresh (not dried/cured) chorizo or Italian sausage
3 tablespoons hot pepper jelly, for garnish, optional

Steps:

  • Preheat the oven to 350 degrees F. Remove the pit from each date with your fingers. Slip the sausage out of its casings and stuff each date with an almond-size piece (each will be about 1/2 ounce) of chorizo. Add 1/2 inch of water to a small baking pan and place the dates in a single layer stuffed-side up in the pan. Bake until the chorizo is cooked through, about 10 minutes. Lift the dates out of the pan and top each with hot pepper jelly, if using.

SAUSAGE-STUFFED PIQUILLO PEPPERS



Sausage-Stuffed Piquillo Peppers image

There's nothing quite like the piquillo pepper. They're sweet, fruity, slightly smoky, and just bitter enough. For me, they're the San Marzano tomatoes of peppers. And while I enjoy them in literally anything, these delicate, triangular beauties are just made for stuffing.

Provided by Chef John

Categories     Appetizers and Snacks     Tapas

Time 45m

Yield 12

Number Of Ingredients 14

8 teaspoons olive oil, or as needed, divided
4 ounces chorizo sausage, casings removed and meat crumbled
½ cup diced green onion
salt and ground black pepper to taste
½ cup cooked long-grain white rice
2 ounces goat cheese
1 large egg
3 tablespoons chopped fresh parsley, divided
2 cloves garlic, crushed
1 teaspoon ground cumin
1 blood orange, zested and juiced
1 pinch cayenne pepper, or more to taste
12 piquillo peppers
2 tablespoons chopped almonds

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Brush a baking dish with 1 tablespoon olive oil.
  • Heat 1 tablespoon olive oil in a skillet over medium-high heat. Saute sausage, green onion, and a pinch of salt in hot oil until meat is browned and crumbly and onion is translucent, 5 to 7 minutes. Remove from heat and cool for 10 minutes.
  • Mix rice, goat cheese, egg, 2 tablespoons parsley, garlic, cumin, 1 teaspoon blood orange zest, and cayenne pepper together in a bowl. Spoon rice mixture into each pepper. Place stuffed peppers in a single layer in the prepared baking dish. Scatter almonds over the top, drizzle with 1 teaspoon olive oil, and sprinkle with salt.
  • Bake in the preheated oven until stuffed peppers are heated through and filling is hot, 15 to 20 minutes. Drizzle 1 tablespoon blood orange juice, remaining 1 teaspoon olive oil, and remaining parsley over the top.

Nutrition Facts : Calories 128.3 calories, Carbohydrate 6.8 g, Cholesterol 27.5 mg, Fat 9.4 g, Fiber 1.3 g, Protein 5 g, SaturatedFat 3 g, Sodium 928.1 mg, Sugar 0.3 g

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