Recently, my husband and one of my daughters spent a lovely evening dining at Snake River Grill. For an appetizer, we ordered the chorizo-stuffed dates. They were heavenly! Sweet, yet savory and moist. This is my attempt to recreate that dish.
- You will need:
- Large Medjool dates
- Andouille sausage
- 2 Tbsp of chili oil
- 1 Tbsp. Orange Liqueur
- 1 package of center cut bacon, very thinly sliced
- 1 Tbsp. of Waldburg fig-chili vinegar (available at Vom Fass)
- Gently cut the dates in half, and remove the pits. (Do not try to use pre-packaged dates. You need the ones that you buy by the pound in the produce department.).
- Remove the skins from the andouille, and sauté them in the chili oil until browned.
- Grind the andouille in a food processor.
- Remove ground andouille to a separate bowl, and add the orange liqueur.
- Stuff each date with the andouille mix, and then wrap them in 1/2 to 3/4 of a strip of the bacon.
- Use a toothpick to keep the bacon wrapped on the dates.
- Sauté in a medium hot pan. You can remove the toothpick about half way through the cooking process when it appears that the bacon has shriveled enough that it holds it's position.
- Sauté on each side, and serve with a drizzle of fig-chili vinegar.