Arizona Medjool Dates Stuffed With Shortrib Recipe

Combine and purée

Place the roasted red pepper, toasted almonds, chopped tomato, garlic clove, sherry vinegar, smoked paprika, red pepper flakes and salt in a small food processor or blender. Pulse to combine until coarse, then stream in 2 tablespoons extra-virgin olive oil while blending to emulsify into a smooth but slightly textured sauce (about 30–45 seconds). Scrape down sides and adjust seasoning to taste. Set aside.

Shred and season meat

If short rib is not yet cooked, braise or cook until fork-tender (not included in estimated time). For cooked short rib: trim excess fat and shred the meat with two forks until you have about 1 cup. In a small bowl, combine shredded short rib with 1 tablespoon olive oil, 1/2 teaspoon black pepper and 1/4 teaspoon sea salt; mix to combine. Taste and adjust salt if needed. Keep warm or at room temperature.

Crisp bacon

Preheat oven to 400°F (200°C) or use a skillet. Lay bacon slices on a rimmed baking sheet and bake for 12–15 minutes until crisp but still pliable (or pan-fry to desired crispness). Drain on paper towels. When cool enough to handle, cut each slice in half crosswise to yield 12 pieces approximately the length of a date.

Prep dates

Using a small paring knife, make a lengthwise slit in each Medjool date and remove any pit (if not already pitted), creating a pocket but keeping the halves attached at one side.

Fill with short rib

Using a small spoon or your fingers, stuff each date with about 1 tablespoon of the shredded short rib, pressing lightly so the meat fills the cavity but does not overflow.

Add blue cheese

Top the shredded short rib in each date with about 1/4 ounce (roughly a small crumble) of American-style blue cheese. The cheese will add creaminess and a tangy contrast.

Wrap with bacon

Place one halved bacon piece over each stuffed date and wrap it around the date so the ends meet on the underside. Secure each wrapped date with a toothpick through the center.

Bake until heated

Arrange the wrapped dates on a parchment-lined rimmed baking sheet seam-side down. Bake in the preheated 400°F (200°C) oven for 8–10 minutes, until bacon is browned and cheese begins to soften. If bacon needs more crisping, broil 1–2 minutes—watch closely to avoid burning.

Plate

Transfer the baked, bacon-wrapped dates to a serving platter. Spoon or dot about 1 teaspoon of romesco sauce per date (or provide sauce on the side for dipping). Sprinkle finely chopped parsley over the platter for color.

Serve warm

Serve warm, about 2 dates per person as an appetizer. Provide extra romesco on the side for guests who want more.