Chorizo Manchego Stuffed Dates Recipe | Ontario Pork
   

Ontario Pork Blog

8 July 2020

Chorizo Manchego Stuffed Dates

Sausage Recipe

Chorizo Manchego Stuffed Dates

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Michel Olson is a chef, educator, vintage deli slicer collector, BBQ aficionada and bon vivant. He lives in the Niagara region with his wife, Anna. He is a constant and enthusiastic student of food in addition to his role as a professor at the Niagara College Canadian Food and Wine Institute. He has been recognized for his contributions to the Canadian culinary scene and has co-authored two bestselling cookbooks: Inn On The Twenty Cookbook and Anna and Michael Olson Cook at Home. His newest cookbook is called Living High Off the Hog and features over 100 pork recipes. It can be found at all major book retailers.


We love the tapas culture when visiting Barcelona, and there are now so many more quality Spanish ingredients available in super- markets and specialty shops in North America. The real key to making this tasty morsel is using the Medjool dates—soft, sweet and savory, they’re the perfect container for the cheese, peppers and chorizo!

Like this recipe? Pick up your very own copy of Chef Michael Olson’s Living High Off the Hog, available at all major book retailers.

Excerpted from Living High Off the Hog: Over 100 Recipes and Techniques to Cook Pork Perfectly by Michael Olson. Copyright © 2019 Michael Olson. Photography by Janis Nicolay. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.


Yield: Serves 12
Preparation Time: 8 minutes
Cooking Time: 10 minutes

 

Ingredients:

  • 12 bite-sized pieces Spanish chorizo salami
  • 12 Medjool dates
  • 2 piquillo peppers or roasted red peppers, cut in 12 bite-sized pieces
  • 2 oz (60 g) Manchego cheese, cut in 12 bite-sized pieces

Cooking Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. Make a lengthwise slice in each date, remove the pit and stuff with a piece each of the chorizo, pepper and cheese. Lay the dates, stuffed side up, on an ungreased pie plate and warm in the oven, until the cheese melts but does not leak out, 8 to 10 minutes. They can be served warm from the oven on a platter.

Like this recipe? Pick up your very own copy of Chef Michael Olson’s Living High Off the Hog, available at all major book retailers.

Excerpted from Living High Off the Hog: Over 100 Recipes and Techniques to Cook Pork Perfectly by Michael Olson. Copyright © 2019 Michael Olson. Photography by Janis Nicolay. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

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