1 small Spanish chorizo sausage (about 2 ounces), casing removed
24 Medjool dates, pitted
12 slices of bacon, halved crosswise
Slice the chorizo crosswise in thirds. Halve each piece lengthwise, then cut each half into 4 lengthwise strips to make a total of 24 small sticks.Tuck a chorizo stick into each date and pinch the dates closed. Wrap a strip of bacon around each date and secure with a toothpick. Place the wrapped dates in a large skillet, seam sides down, and sauté, turning, until the bacon is browned on all sides, about 10 minutes. Drain on paper towels and serve hot.
Presented by: Chef John Alumni