Bacon Bar and Chorizo Stuffed Dates with Spicy Oaxaca Red Sauce

This recipe is inspired by a signature dish of likely my favorite restaurant in Chicago, avec. Chef Koren Grieveson is epic and this is the spot I bring all out of town and in town guests to not only experience the food but the creative, easy going vibe. The air pulses with energy, the communal seating promises a chance encounter and the room buzzes with great tunes. It is an absolute must-try. They don’t take reservations and thank God they are open late. I think this is the only late night spot in Chicago where you can eat something other than a burrito. Can anyone tell me why Chicago closes shop so early? avec is open until midnight on weekdays and 1 am on weekends.

The taleggio foccaccia and bacon wrapped chorizo stuffed dates are two of my passions on the menu. I have created my own version of Koren’s dates, by of course, adding chocolate to the dates and in the sauce. The magic of that salty and spicy meat, a touch of sweet chocolate and some acidic tomato is heightened by a roasting process that brings it all together. Spread the flavor and try it out.

Bacon Bar and Chorizo Stuffed Dates with Spicy Oaxaca Red Sauce

yields: 15 stuffed dates & sauce

For bacon bar stuffed dates:
15 medium-sized Medjool dates
2 chorizo sausages, casings removed, raw and spicy
1, 3 oz. Vosges Mo’s Bacon Bar (or 3 segments Couverture Bar, cut into 4 pieces per square)
8 slices Nueske’s Applewood Smoked Bacon
1 batch of Spicy Oaxacan Red Sauce (recipe follows)
cilantro for serving

For Spicy Oaxacan Red Sauce:
1/4 cup olive oil
1 medium sweet Spanish onion, sliced
3 cloves garlic
1 tsp salt
1 tbsp sugar
1 tbsp tomato paste
1/4 cup red wine or sherry to deglaze
1 lb skinned, heirloom tomatoes or canned San Marzano tomatoes
2 oz. Vosges Haut-Chocolat Oaxaca Bar
1/2 dried chipotle chili, reconstituted in water, seeded
1 tbsp olive oil to finish
salt to taste
3 splashes liquid smoke
1 tsp cumin

Cut the dates on one side lengthwise and remove the pits. Break each 3 oz. bacon bar square into 4 pieces. Cut bacon strips in half. Stuff each date with 1 tbsp of chorizo and place a piece of bacon bar in the center of the chorizo. Fold chorizo around chocolate and close date. Wrap each date in half a piece of bacon. Sear bacon-wrapped dates over high heat in an ungreased pan until crispy. Set aside.

Preheat the over to 350 degrees. Heat 1/4 cup olive oil in large stock pan. Add onion and garlic with salt and sugar, cooking over medium heat until translucent. Add tomato paste and deglaze pan with sherry; cook until the majority of alcohol is boiled off, about 3 minutes. Add tomatoes, Oaxaca bar and chipotle chili. Cook over medium heat for 10 minutes. Purée with an immersion blender until smooth. Add cumin, liquid smoke and season to taste with olive oil and salt.

In a deep baking sheet (about 1″ side walls) pour Oaxaca red sauce about half-way up the sheet. Transfer the seared dates to the baking sheet, spacing each about 1 inch apart. Bake the dates in sauce for 25 minutes. Serve in sauce, garnish with cilantro and bacon bar shavings.

Tags: avec restaurant, bacon, chicago, chili, chocolate, chorizo, cilantro, medjool date, vosges haut-chocolat

This entry was posted on Tuesday, August 18th, 2009 at 4:47 pm and is filed under bacon + chocolate, chocolate, recipes-savory. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.