Koko wrote:
>
> @@@@@ Now You're Cooking! Export Format
>
> Chorizo-Filled Dates In Bacon
>
I only have a few memories of eating meat, but I swear I had something
very like this on the Great Barrier reef. I was only 9 and spoiled my
dinner snarfing these up.
blacksalt
that night my brother, the same brother who nearly drowned off the
Algave, swam out to the boat from shore and the boat hands hollared and
swore about sharks while I stood along side eyes wide from the blue
language.

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Chorizo-Filled Dates In Bacon

appetizers

Fritos De Datiles Y Chorizo

I've only been able to find the soft greasy chorizo, so I
cook the chorizo in a frying pan until it starts getting dark, then
drain off the fat.

Using a pastry bag fitted with a #12 cake decorators round tip makes
it easy to fill the dates, just be sure to not over fill.

If you are using a chorizo that is firm and can be cut, cut off the
ends of the chorizo and slice the sausage crosswise into 3 equal
pieces, about 3/4 inch 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 inch 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.

Source: Tapas: The Little Dishes of Spain

I don't usually go the extra step of flouring, etc...and re-frying
them.



- - - - - - - - - - - - - - - - - -

Contributor: Chef Gregorio Camarero (Los Monteros Hotel Marbella,

Yield: 6 servings

Preparation Time: 0:00


** Exported from Now You're Cooking! v5.63 **

Koko
A Yuman being on the net
(posting from San Diego)

"Koko" > wrote in message
...
>
> @@@@@ Now You're Cooking! Export Format
>
> Chorizo-Filled Dates In Bacon
>
> appetizers
>
> Fritos De Datiles Y Chorizo

Oh I DO love these things! I had more than my share and even managed to take
some home in a baggie. They are very good warmed up and eaten for breakfast!
Thanks Koko!

Charlie

On Mon, 14 Jun 2004 19:27:52 -0700, Koko >
arranged random neurons, so they looked like this:

>
>@@@@@ Now You're Cooking! Export Format
>
>Chorizo-Filled Dates In Bacon

<snip>

Man, am I ever stealing *this* recipe! This was awesome! Incredible!
Fabulous! What a great blend of flavors!

Damn, I've run out of exclamation points.

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"Regime Change Begins At Home."

To reply, remove replace "spaminator" with "cox"

On 2004-06-15, Koko > wrote:


> Wrap a strip of bacon around each date. Secure, if necessary, with a
> toothpick. (May be prepared ahead)

Am I reading this right?

> 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.

Do-able, but.....

> If you are continuing, this step may also be
> done in advance.
> Wipe out the skillet, then heat the oil at least 1/2 inch 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.

....deep fry after deep frying and breading?

> Source: Tapas: The Little Dishes of Spain

It's so incredibly bizarre, it might just work...

....greasy meat ...sweet fruit ...wrapped in greasy meat ...breaded and fried
in grease! Whew! My heart just missed two beats reading the recipe.

You just know I gotta try it!

nb
--
Be considerate of others and
trim your posts. Thank you.

notbob > wrote in message news:<vOOzc.41003$eu.27829@attbi_s02>...
> On 2004-06-15, Koko > wrote:
>
>
> It's so incredibly bizarre, it might just work...
>
> ...greasy meat ...sweet fruit ...wrapped in greasy meat ...breaded and fried
> in grease! Whew! My heart just missed two beats reading the recipe.

Wait..until you taste them. :-)
>
> You just know I gotta try it!
You won't be sorry. They're just so, so good.

Jamie

I trimmed. :-)
>
> nb

On Wed, 16 Jun 2004 03:06:03 GMT, notbob > wrote:

>On 2004-06-15, Koko > wrote:
>
>
>> Wrap a strip of bacon around each date. Secure, if necessary, with a
>> toothpick. (May be prepared ahead)
>
>Am I reading this right?

Absolutely.................:-)
>
>> 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.
>
>Do-able, but.....
>
>> If you are continuing, this step may also be
>> done in advance.
>> Wipe out the skillet, then heat the oil at least 1/2 inch 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.
>
>...deep fry after deep frying and breading?

I'm just too lazy to do the next step so I serve them after cooking
off the bacon.
I've been curious as to how much better they would be by proceeding to
the next step.

>> Source: Tapas: The Little Dishes of Spain
>
>It's so incredibly bizarre, it might just work...

Surprisingly enough it really does.
>
>...greasy meat ...sweet fruit ...wrapped in greasy meat ...breaded and fried
>in grease! Whew! My heart just missed two beats reading the recipe.
>
>You just know I gotta try it!

I do hope you try them.

I made 100 of them for the cookin (really more than that, but quality
control you know) and I brought home about 10.



>nb

Koko
A Yuman being on the net
(posting from San Diego)