On my trip to New Orleans, my friend and I ate at this awesome wine bar called Bacchanal by the Bywater. When enter into a normal looking wine store where you select a bottle. You can also choose from a large selection of cheese. They had a few raw cheeses, which was a big win in my department. After picking out your wine and cheese, you pay at a counter. They trade your cheese for wine glasses and uncork your wine. I was slightly confused at this point, but my friend reassured me that this place was amazing. Upon exiting the wine shop, you are greeted with an enormous backyard filled with tables under sparking light strung trees. It was such a cool atmosphere.
Now I have set the foundation for discovering these little bites of heaven. After we found a table, my friend told me you could go up to a window and order more food. I had no idea what kind of food we were talking about here. I hesitantly approached the window but was pleasantly surprised by what they had to offer! I ordered the bacon wrapped dates, marinated olives and chocolate bark. Later a waitress delivered our cheese all cut up and paired with bread and sauces. I passed on the bread but dug into my raw cheeses. When the dates finally arrived, I was so full I wasn’t sure I could eat them. Well I’m glad I did. These little nuggets were caramelized and paired perfectly with the salted bacon. I knew I had to recreate the stuffed dates when I got home!
Ingredients
- 1/2 tbls coconut oil
- 4 garlic cloves, minced
- 4 shallots, minced
- 4 oz roasted piquillo peppers, 1/2 cup 5 with a little juice
- 12 oz can diced tomatoes
- 12 medjool dates
- 5-6 oz chorizo
- 6 slices bacon, cut in half
- 1/4 tsp sea salt
- 1/4 tsp pepper
Directions
- Melt coconut oil in a large saucepan then add in garlic and shallots.
- Cook for about 5 minutes then add in roasted pepper and tomatoes.
- Simmer for 10 minutes or until all liquid has evaporated. Let cool.
- Add in salt and pepper then mix until smooth in a blender.
- Heat oven to 350 degrees.
- Make about a 1-in slice in each date.
- Remove pit and form into cavities.
- Stuff with about 1/2 tablespoon chorizo.
- Wrap with half slice of bacon making the seam at the bottom.
- Cook on a wire rack on top of a rimmed baking sheet for 15 minutes.
- Broil on high for 2-4 minutes or until bacon is crispy.
Enjoy!
x vanessa
