Stuffed Dates - The Perfect App

I love dates!  


Their bite-sized nature makes them an ideal poppable appetizer.  Just remove the pit and they become the perfect carrier for a filling... wrap 'em in bacon and...well, you know, the saying... bacon makes everything better!

There are endless ways to stuff dates.  In my opinion, the key is to keep in mind their sweetness and their soft texture.  Complement that sweetness with anything tangy, savory, spicy.  Contrast their texture with something crunchy or crispy.
Here are a couple of suggested options as thought starters:


Variation 1: Bittersweet chocolate, marcona almond, sea salt, and jalapeno pepper, wrapped with bacon.

 This is my favorite as I think it touches on just about every sensory experience you can have!  Just think: slightly bitter, deep flavor of chocolate, crunch of the almond, saltiness of...well the salt, of course...spicy, fresh bite of the jalapeno and the smoky, savory bacon!  It may sound like a strange combo but take the leap of faith and just try it.

After pitting the date, stuff it with a marcona almond,
a chard of bittersweet chocolate, generous sprinkle of sea salt,
 and top with a sliver of jalepeno

Wrap 'em up.... in BACON!
Secure with a toothpick.

Bake at 375F for 15-20mins or until bacon is nice and crispy.

Variation 2: Spanish Chorizo (spicy and savory), wrapped in bacon (smoked and savory)

Again, just cut into the date and remove the pit.
Stuff with a sliver of Spanish chorizo and wrap in bacon.

You know the drill....
Bake at 375F for 15-20mins or until bacon is crispy.

Variation 3: Goat Cheese stuffed, topped with toasted panko

Again, balance the sweet softness of the date with tangy, creamy goat cheese.  The panko adds just the right bit of crunch for an interesting texture.



Pictures to come!!!

Cod with Mussels, Chorizo, Croutons and Saffron Mayo

My version of Chef Rob Evans' Cod with Mussels, Chorizo, Croutons & Saffron Mayonnaise
(from Hugo's in Portland, Maine)

Saffron mayonnaise:

·         1 1/2 teaspoons fresh lime juice

·         Pinch of saffron threads, crumbled

·         1/2 cup mayonnaise

·         2 tablespoons extra-virgin olive oil

·         1/4 teaspoon hot pepper sauce

Mussels:

·         2 tablespoons olive oil

·         1/4 cup chopped shallots (about 2 small)

·         4 garlic cloves, chopped

·         1 teaspoon dried crushed red pepper

·         Pinch of saffron threads

·         1/2 cup dry white wine

·         2 pounds mussels, scrubbed, debearded

·         4 fresh thyme sprigs

·         1/2 cup smoked Spanish chorizo,* diced

·         1/4 cup finely diced seeded tomato

·         1/4 cup finely diced roasted red pepper from jar

·         1 tablespoon chopped fresh parsley

Fried croutons:

·         2 tablespoons olive oil

·         1/4 cup chopped shallots (about 2 small)

·         Canola oil (for deep-frying)

·         3 large eggs

·         1/2 cup whole milk

·         1/4 teaspoon cayenne pepper

·         12 1-inch torn pieces crustless sourdough bread (about 5 ounces)

Cod:

·         1 8-ounce bottle clam juice

·         1 cup dry white wine

·         1 12-ounce cod fillet, cut into 4 equal pieces

For saffron mayonaise:
Mix lime juice and saffron in small bowl. Let stand 30 minutes, stirring occasionally. Whisk in mayonnaise, oil, and hot pepper sauce. Cover and chill at least 4 hours to allow flavors to develop.

For mussels: 
Heat oil in heavy large pot over medium heat. Add shallots, garlic, crushed red pepper, and saffron and sauté 4 minutes. Add wine; bring to boil. Add mussels and thyme; cover and cook until mussels open, about 5 minutes (discard any mussels that do not open). Strain mussel broth into large saucepan; add chorizo, tomato, roasted pepper, and parsley to liquid.

Mmm...homemade sourdough croutons!

For fried croutons: 

Pour enough oil into heavy large saucepan to reach depth of 3 inches. Attach deep-fry thermometer to side of pan. Heat oil to 350°F. Whisk eggs, milk, and cayenne in large bowl. Add bread; stir to coat. Let soak 2 minutes. Drain off excess liquid. Working in batches, add bread to hot oil and cook until brown, turning as necessary, about 2 minutes. Using slotted spoon, transfer to paper towels and drain.

 

Meanwhile, prepare cod: 
Preheat oven to 350°F. Bring clam juice and wine to simmer in small saucepan. Pour into 7x5-inch baking dish. Add cod pieces to dish; sprinkle with salt and drizzle with oil. Bake until fish is opaque in center, basting with poaching liquid twice, about 8 minutes.

Bring mussel broth to simmer. Add mussels and heat through. Divide mussels and broth among 4 shallow soup bowls. Top each with piece of cod, 3 croutons, and dollop of saffron mayonnaise.