Tuesday, May 19, 2015: Pomegranate and Dried Fruit Guacamole & Chorizo Stuffed Bacon Wrapped Dates by Chef Matt Zdeb

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Pomegranate and Dried Fruit Guacamole

2 peeled avocado

1/8 sm. diced yellow onion

1Ž4 sm. diced roma tomato

1 tbsp. minced cilantro

1Ž4 sm. Dice green jalapeno

1Ž2 oz. lime juice

1 oz. pomegranate seeds

1 oz. dried razz cherries and apricots sm. Diced

Salt and pepper to taste

Step 1

Combine all ingredients into bowl only using half of the pomegranate seeds and dried fruit, and mix and s&p to taste

Step 2

Place into specified bowl for serving

Step 3

Garnish with the remaining pomegranate seeds and dried fruit


Chorizo Stuffed Bacon Wrapped Dates

10 ea. large to xl large Medjool dates

sliced on one side and the seed removed

8 oz of a Spanish or Mexican Style Chorizo

2 oz of Queso Fresco Grated

2 oz cheddar shredded

5 strips of bacon. Preferably a 14/16 cut

5 tooth picks none flavored

Take your bacon and stack them all together and cut in half hamburger style so you have 10 equal pieces

Next in a sm. saute pan sautee of your chorizo so that it is cook about 85% of the way threw.

Pull it from the heat and as it cools mix in your cheese and then set aside to completely cool

Once cool you are going to take your dates that have been split open and seeded, and add about 1/2 oz to 3/4 of an oz of filling and close the date about 1/2 to 3/4 of the way

Next you are going to take the bacon that you cut in half and lay them out individually

Place a date on each piece of bacon and roll them around the whole date so that the stuffing does not fall out. and secure with a tooth pick.

Place on a sheet pan and place into a 375 degree oven for 12 to 15 min or unitll the bacon is golden brown.