Wrapped with Bacon
CHORIZO-STUFFED BACON-WRAPPED DATES
Makes 12
1 tablespoon olive oil
4 ounces Mexican chorizo
sausage, casings removed
and coarsely crumbled
¼ cup cream cheese
1 tablespoon chopped
fresh parsley
¼ teaspoon crushed
red pepper
6 slices bacon
12 large dates, pitted
1. Preheat oven to 350°.
2. In a heavy skillet, heat oil over medium heat. Add chorizo, and cook, stirring frequently and breaking up any large pieces with a spoon, until browned, about 5 minutes. Drain.
3. In a small bowl, stir together cooked sausage, cream cheese, parsley, and red pepper until combined. Let cool.
4. In same skillet, cook bacon over medium heat for 5 minutes. (Bacon will not be crispy.) Remove from skillet, and let cool. Cut in half crosswise.
5. Slice dates lengthwise, cutting to, but not through, other side. Stuff each date with 1 tablespoon sausage mixture. Wrap 1 piece of bacon around each date, overlapping ends slightly. Secure bacon with a wooden pick. Place dates on a baking sheet, wooden pick side down.
6. Bake for 10 minutes. Let drain on paper towels. Serve warm.
BACON-WRAPPED STEAKS WITH BACON-THYME BUTTER
Makes 4 servings
6 slices bacon, divided
½ cup unsalted butter, softened
4 teaspoons room temperature bacon drippings, divided
2 teaspoons finely chopped fresh thyme
1½ teaspoons kosher salt,
