Thursday, January 12, 2012
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.