Sheet Pan Chorizo and Black-Eyed Pea Nachos
Serves 6 to 8
Cooks in 35 minutes
recipe
Bacon-Wrapped, Andouille-Stuffed Dates with Pecan Romesco Sauce
51
Serves: 4
Hands On Time:
Total Time:
Ingredients
Romesco Sauce
1 1-inch-thick slice crusty bread, cut into 1-inch cubes
1/4 cup pecans
1/2 cup extra-virgin olive oil
3 cloves garlic
1 roasted red bell pepper, from a jar
1 large plum tomato, seeded and diced
2 teaspoons smoked paprika
1 tablespoon sherry vinegar
Kosher salt
Dates
24 pitted dates
4 ounces andouille sausage, diced
4 strips Applewood-smoked bacon, cut into thirds
Instructions
To make the romesco:
Heat the oven to 350 degrees. Arrange bread in a single layer on a baking sheet and bake until lightly browned, 10 minutes.
On a second baking sheet, arrange pecans in a single layer and bake until lightly browned and toasted, 5 to 7 minutes.
In a large saucepan, heat oil and garlic over medium heat and cook until garlic is slightly soft and lightly browned. Add bell pepper and tomato, and cook for 5 minutes.
Add smoked paprika, sherry vinegar, toasted bread and pecans, and season with salt. Transfer mixture to a blender or food processor and pureé until smooth.
To make the dates:
Heat the oven to 425 degrees.
With a paring knife, cut a small slit lengthwise in each date. Stuff a piece of andouille sausage into each date. Run the back of a chef’s knife along each strip of bacon to stretch out. Wrap each date with a piece of bacon and secure with a toothpick.
Place dates on a baking sheet and bake until bacon is crisp and cooked through, 15 to 20 minutes.
Serve hot with warm romesco sauce on the side.
Photo credit: Ramona King
About the recipe
While this dish has its roots as a Spanish tapa, the ingredients are purely Southern. The crusty bread acts as a thickener for the romesco sauce, and the olive oil gives it a glossy sheen. When wrapping foods in bacon, running the back of a knife along each strip of bacon makes it thinner and allows for the bacon to become crisp in the oven.
