Thursday, January 12, 2012

Camel Back Poppers

                                            Camel Back Poppers
 An unusual combination of sweet, salty, spicy and smokey. We make these on the Holidays every year.
I recently discovered the origin of this recipe. It's a Spanish tapas.

1lb. of bacon -cut in half
6oz. whole pitted dates
1/2lb.Chorizo sausage(its a Spanish sausage) I use Italian if I can't find it.
Spread a date open and stuff with chorizo, (slightly overfilling the date) wrap with 1/2 slice of bacon, and secure the end of the bacon with a toothpick.
Place in a baking dish, one that has sides to catch the bacon drippings.
Bake at 350* until bacon is just starting to get crispy, but don't overdo it. serve warm or cold.
1lb of bacon is enough to wrap 24 stuffed dates.

                                             Cut the bacon slices in half.
                               Spread the date open and stuff with sausage.

Wrap with bacon and secure with a toothpick. Bake. You really should try these.

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