Bacon Wrapped Goat Cheese & Almond Stuffed Dates

There's Nothing Like Bacon Wrapped Love

With the holiday season fast approaching, we are all looking for finger food which can be shared at parties. We all need something new to add to our list of party fare menu. Don't get me wrong, I have nothing against tradition. However some times we need to add or own new tradition to the holiday season. Which is why I have been playing around with new recipes to bring to the table.

This appetizer is packed with tons of decadent flavor. They can be made well in advance and cooked quickly to keep the serving platters filled with them. Try them and I now they will become a favorite with friends and family. The recipe works equally well substituting fresh figs for the dates. Like I always say anything is better wrapped in bacon.

Recipe

Ingredients:

• 1 container of Medjool dates
• 2-3 ounces of a soft goat cheese
• 10-12 Bacon slices (apple wood or maple)
• Slivered roasted Almonds
• A good well aged (sweet) Balsamic Vinegar

Preparation

1. Preheat the oven to 400°.
2. Cut bacon slices into thirds.
3. Pit dates by making slice across the top and carefully removing pit.
4. Stuff the dates with about 1 teaspoon of goat cheese.
5. Press an almond sliver into the cheese.
6. Pinch the date back together.
7. Wrap the bacon around the date.
8. Secure the bacon to the date with a toothpick.
9. Place the dates on a wire rack set over a baking sheet.
10. Bake them for 12 minutes,
11. Turn the dates and bake for an additional 10-12 minutes.
12. Lightly drizzle them with a high quality old balsamic vinegar.
13. Serve them warm or at room temperature.

The Chorizo Verde Experiment

Chorizo Verde and Quesso Fundito

I am a cooking program addict. When growing up Julia Child was my self adopted third grandmother. I get a lot of inspiration to experiment from food shows. This recipe's origin was from an episode of Rick Bayless Mexico One Plate at a Time. I wrote down rough notes for the recipe so I could play with it later. What we have here is a tweaked out version which tasted good to me. Your mileage may vary. Recipes are just jump points to new culinary discoveries. Experiment and make a recipe your own.

In recent times Mexican chefs have turned chorizo on its head. Instead of the ingredients which give it the red color we all know they use green ingredients which give it a new look and taste. The problem is where do you find green chorizo. The answer is simple! Make it yourself. Since most chorizo is cooked mashed up and out of the skin there is no need to go through that step. The recipe is quick and easy. So why not give it a try? There is a new world of sausage making just around the corner.

Chorizo Verde (Green Sausage)

Ingredients:

• ½ cup Poblano Peppers fire roasted and chopped
• ¼ cup Serrano Peppers fire roasted and chopped
• ¼ cup Cilantro leaves chopped
• 2 teaspoons Garlic roasted fine chopped
• 1 teaspoon Lime zest grated
• 2 teaspoons salt
• 1 lb chopped pork

Preparation

1. Put the chopped pork into a food processor.
2. Add the salt, garlic, and lime zest.
3. Pulse a few times to mix the ingredients.
4. Add the peppers and cilantro.
5. Pulse a few times to mix the ingredients.
6. Place the mixture in a sealed container.
7. Chill and let rest a couple hours minimum.

Quesso Fundito

So now that you have made your Chorizo Verde what can you make with it? You can make Quesso Fundito. This is a great tasting and very healthy dish. It is good when paired with a romaine lettuce salad dressed with lime juice olive oil vinaigrette. Add some good quality olives avocado and tomato slices to the salad to give more flavor and colors to the meal.

Ingredients:

• Chorizo Verde as per recipe above
• 3 tablespoons Olive Oil
• 1 medium sized Yellow Onion
• 1½ cup Spinach fresh raw
• 3 tablespoons beer
• ½ cup Jack Cheese grated
• Corn Tortillas warmed

Preparation

1. Slice the onion.
2. Chop the raw spinach.
3. Grate the cheese.
4. Heat the oil in a large skillet
5. Add the green chorizo..
6. Break up the chorizo a bit while cooking for a couple minutes.
7. Add the onions and stir well.
8. Cook the mixture for about 10 minutes stirring occasionally.
9. Heat the tortillas while the onions and chorizo cooks.
10. Place in an insulated container to retain the heat.
11. Add the beer and spinach to the chorizo and onions.
12. Cook till the spinach is wilted.
13. Turn off the heat and add the cheese.
14. Mix the ingredients well
15. Spread the chorizo mixture on corn tortillas.
16. Serve immediately.