MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Fritos De Datiles Y Chorizo (Chorizo Filled Dates In Baco
Categories: Pork, Spanish, Tapas
Yield: 6 Servings
2 oz Chorizo sausage
12 Dried dates; pitted
3 sl Bacon; cut in quarters
-crosswise
1 Egg; lightly beaten
1 ts Water
Flour; for dusting
Oil; for frying
The only chorizo I could find came in a plastic casing and was not in
the least firm enough to slice so I just removed the casing and fried
off the chorizo and drained off the fat, then stuffed the dates. I
would lay out a slice of bacon and run the back of a knife along it
lengthwise to flatten and stretch it a little, one slice of bacon
wrapped only two dates.
Cut off the ends of the chorizo and slice the sausage crosswise into 3
equal pieces, about 3/4" each in length (remove the skin if it is
tough) Cut each of these pieces in half lengthwise and in half again,
to make a total of 12 "sticks" (If your chorizo is thick, these
pieces may be to large for the dates, in which case cut in half
again) Insert each chorizo piece into a date and close the date
around it. Wrap a strip of bacon around each date. Secure, if
necessary, with a toothpick. (May be prepared ahead)
Place the wrapped dates in a skillet with the seam side of the bacon
down and saute until the bacon is golden. Turn and brown on the other
side. Drain on paper towels. You may now serve the dates, or proceed
to coat and fry them. If you are continuing, this step may also be
done in advance.
Wipe out the skillet, then heat the oil at least 1/2" deep to about
380°F. Dust the dates with flour, then dip them into the egg and
immediately into the hot oil. Fry until golden, turning once. Or
better, use a deep-fryer. Drain and serve right away.
Recipe by Chef Gregorio Camarero (Los Monteros Hotel Marbella)
Recipe FROM: Tapas, The Little Dishes of Spain
Recipe FROM: <
https://web.archive.org/web/20170327105326/
http://recfoodcooking.org/sigs/Koko/
Chorizo-Filled Dates in Bacon.html>
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