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- Fiery & Savory Fresh Medjool Date Brussels Sprouts w/ Bacon & Cotija Cheese
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- 8 fresh Medjool dates - pitted and roughly chopped
- 2 pounds brussels sprouts, rinsed, dried, cored and halved
- 4 slices thick cut bacon, roughly chopped
- 2 large shallots, cut into 1/4" slices and separated
- Sea salt & pepper to taste
- 2 red Fresno chili peppers, thinly sliced (optional)
- 1/2 cup cotija cheese, roughly crumbled (optional, can substitute feta cheese)
- Directions
- Place the bacon in a large 14-inch sauté pan on medium heat and cook until crispy, remove from pan. Using the same pan, remove all but 3-4 tablespoons of the bacon grease, add halved brussels sprouts. Cook, turning frequently until the brussels sprouts are light golden brown. Add the shallots and continue cooking until shallots are soft and brussels sprouts are golden brown. Stir in chopped bacon and sliced Fresno chilies, remove pan from heat. Sprinkle with chopped Medjool date pieces and gently combine. You want the Medjool dates to warm up and soften slightly. The Medjool dates give this dish a savory sweetness that can't be beat. Add salt and pepper to taste. Top with Cotija (or feta) cheese. Cotija cheese is an authentic Mexican cheese that is very dry and crumbles well. It is found in the cheese or dairy case of many grocery stores. Feta is a good substitute!
- Provided by:
- Natural Delights
Where You Can Buy Ingredients:
| Farmers |
|---|
|
Bard Date Company (Powered by Peanut Patch)
Yuma, AZ, 85364 View details |
|
Sheep Springs Sheep Co dba Dobson Family Farm Inc.
Marc Pedersen Chandler, AZ, 85248View details |
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Thanksgiving Dinner: Pecan Pie Tart
Ingredients for the crust listed first.
Directions for the crust:
Place flour, sugar and salt in the bowl of your food processor and pulse to blend. Add cold butter and blend until coarse crumbs remain; you want the butter in little pieces. Stream in ice water and vanilla bean paste, blending until dough starts to come together. Use your hands to remove the dough and form it into a ball. Press it down slightly into a disk and wrap in plastic wrap. Chill for 30 minutes.
For the filling:
While dough is chilling, whisk together butter, eggs, corn syrup, sugar, bourbon and vanilla extract until smooth. Stir in chopped pecans.
Preheat oven to 350ºF. Line a baking sheet with parchment paper.
Take the dough out of the fridge and roll it into a large circle, about 1/4-inch thick. Press the dough into the tart pan, removing excess edges. Pour pecan filling into the tart. Place whole pecans on top of filling. Place tart pan on the baking sheet. Bake for 45–55 minutes, or until filling is set.
Remove the tart from the oven and let cool completely. You can definitely make this a day ahead of time. Slice into wedges when you’re ready to serve!
Recipe for filling lightly adapted from Saveur.
