Chorizo-Filled Dates Wrapped in Bacon
This easy and super pop-pop-popular tapa has only three ingredients and takes only a couple of minutes to throw together.
Sometimes the Spanish chorizo can be difficult to find. I found it at Cost Plus World Market.
Chorizo-Filled Dates Wrapped in Bacon
Spanish chorizo sausage, casing removed
14 Medjool dates, pitted
7 slices thick-cut bacon, halved crosswise
Preheat the oven to 300 degrees.
Make an incision on one side of each date and remove the pit. Discard the pits and set aside the pitted dates.
Cut the chorizo sausage into 14 little sticks about twice the size of the pits you removed.
Tuck a chorizo stick into each date and pinch the dates closed. Wrap a half strip of bacon around each date and secure with a toothpick.
April 23, 2014 1 Comment
a couple of days late…
On Saturday, I was supposed to post the scallop and chorizo recipe I served at the Thursday night “Dirty Book Club”. I forgot – but no one seemed to notice. No harm, no foul. Since you didn’t appear to be waiting with bated breath, how about I delay it a tiny bit longer and tell you all about my pretty flowers and trophies?
Above is a photo of the flowers I gave to Dave for Father’s Day. I was about to arrange them in regular old vases, when I remembered that I had just seen peonies and other flowers as trophies at the gorgeous home of my friend, Shelia. Yes, trophies, are so much more manly than vases. Especially when you consider that Dave won the golf tournament he played in over the weekend! I wish they gave out trophies at the darn club, but I think he’ll just get club or store credit. That sucks, trophies are way cooler!
The two tall trophies hold peonies and sunflowers from Trader Joe’s. They are replicas of vintage trophies. I bought them online at Antique Farm House.
If they are offered for sale again, I’m going to get at least one more – OK probably two – can’t help it, I love them!
The small loving cup is a true antique and holds dahlias and lavender sprigs from my garden.
Oh, and it was exactly one year ago today that my baby girl moved to San Francisco. Time Does Fly! I miss her dearly but am so excited because I just booked tickets for Connor and I to fly off and visit her in just six short weeks!!! OK, no more delaying… it is recipe time…
June 18, 2012 4 Comments
rellenos rule!
I just realized that this is the third rellenos (or stuffed poblano pepper) recipe on the site, and the 2nd in the past two weeks… but honestly, rellenos rule! Here is what Wikipedia has to say on the subject:
“The chile relleno, literally “stuffed chile,” is a dish of Mexican cuisine that originated in the city of Puebla. It consists of a roasted fresh poblano pepper (a mild chili pepper named after the city of Puebla), sometimes substituted with non-traditional Hatch green chile, Anaheim, pasilla, or even jalapeño chili pepper. It is stuffed with melted cheese, such as queso Chihuahua or queso Oaxaca (traditionally), or picadillo meat made of diced pork, raisins, and nuts, seasoned with canella; covered in an egg batter or simply corn masa flour and fried…”Here is what I have to say: “Fill a poblano with anything you like, skip the batter and frying! There is no way you can go wrong.”
Announcement: Today begins a countdown. To what, you ask? You shall find out soon enough…
August 9, 2010 2 Comments
birthday empanadas for Peggy!
So, before we get to today’s recipe – how about that picture above? Those are just 3 of about a dozen cool cocktail napkins I have which have fun riddles for parties to work out. When using them, it is best to have guests try and solve them before too many beverages are consumed – just a helpful little FYI. Study them and leave me a comment if you figure out all three! (And just in case the top one isn’t completely visible – it reads, “52 C in a D +2 J’s”). Plus if you are a fan of the Les Petites Gourmettes Fan page on Facebook, you already know something special, so put on your thinking caps and comment as soon as possible!
Last night I had two of my very best friends, Peggy and Anne, over for a little happy hour to celebrate Peggy’s upcoming birthday, which is actually on February 26th. Happy Birthday, Peggy-Sue! Now that all of our kids are teenagers (and beyond, in Marissa’s case!) – we just don’t get together as often as we used to or anywhere near as often as we would like. So when we do – men and children, be forewarned -watch out! As the aforementioned kids know, all too well, we love to be together! I made these spicy little empanadas, crab cakes (that recipe is to be posted tomorrow), and grapefruit-cranberry martinis … love you, girls! (and even with all the love I have for you both – you may not comment on the riddles – although I would still love to get a comment of any other sort!) xoxo
Birthday Girl Peggy, me, and Anne with delish pink martinis plus a camera with a timer – what more do you need?!
February 23, 2010 5 Comments
cheese crisp
This evening I was helping set up for the Key To The Cure event that is tomorrow morning. My friend and neighbor, Ronnie, and I rode together and afterward stopped for a little something to eat and drink on the way home. We went to Blanco, a fun “taco & tequila” restaurant, here in Scottsdale, which is another in the wonderful line of Fox Restaurant Concepts, YUM!
I brought home a “doggie bag” with a couple of wedges of leftover cheese crisp and made it into dinner for Dave by topping it with two fried eggs. I love cheese crisps, as you can see here, they are so easy and versatile. Honestly, they can be breakfast, lunch, snack, or even dinner! And they can be as simple as a tortilla topped with good old cheddar cheese or dressed up as this one is with fun Mexican and Spanish cheeses and a variety of toppings. All these cheeses are white and I think it makes for a prettier and more interesting crisp!
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October 15, 2009 No Comments