Happy holidays to everyone out there watching this YouTube short, and welcome to “Cooking with Coleman”
On today’s very special episode, I’ll be giving you a two-parter – it is the holidays after all and I’m feeling generous. This evening we’ll be making one of my favorite recipes of all time, goat cheese stuffed bacon-wrapped dates with a hot honey drizzle and we will be pairing that with a delightful romesco dipping sauce.
Before we get started, I recommend pouring yourself something festive to really feel that holiday spirit!
BACON WRAPPED DATES:
Preheat your oven to 350°F.
Gather one pack of bacon (with pieces sliced in half), roughly 16 dates, and 4 ounces of goat cheese.
Slice your dates in half and remove the pit unless they’re already pitted.
Stuff each date with a healthy amount of goat cheese.
Wrap each date in half a piece of bacon and secure with a toothpick.
Place the dates on a parchment paper-lined baking sheet and bake for 10 minutes.
Flip and bake for another 10 minutes or until the bacon is starting to get crispy.
ROMESCO DIPPING SAUCE:
Gather 2 tablespoons of olive oil, one clove of garlic, minced or pressed, 1 12-ounce jar of roasted red peppers, drained, and roughly chopped, 2 tablespoons of almond butter, 1 teaspoon of smoked paprika, 2 tablespoons fresh parsley, chopped, one cup yellow onion, diced, and salt and pepper to taste.
In a small pan, heat olive oil over medium heat. Add in the onions, garlic, and season to taste with salt and pepper.
Sauté until soft and golden, which is about eight minutes.
Transfer to a blender or food processor. Add in the roasted red peppers, almond butter, paprika, cayenne, a bit more salt and pepper to taste, and blend until smooth.
Add parsley and start to combine.
TO SERVE:
Place a little bit of the romesco on a plate.
Arrange a few dates on top.
Have a little extra romesco on the side for dipping.
Enjoy!
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