Nestled against Seattle's Hotel Monaco, Sazerac Restaurant serves up a sophisticated blend of down-home Southern comforts paired with Pacific coastal freshness. Able to host groups of up to 160, the popular hotspot's culinary creations are the work of talented Executive Chef Jason McClure.
Private parties can't get enough of Chef McClure's Medjool Dates en Brochette (a fancy way of describing delectable dates, wrapped in smoked bacon, stuffed with goat cheese and drizzled with balsamic!), one of his most popular catering requests.
He shares the secrets to getting this popular appetizer just right so you can be the hit of your own dinner party. But, if you'd rather leave it to Chef McClure (and live in the Seattle area), he and his team are also able to come to you!
- 12 Medjool Dates, pitted
- Four thick cut rashers of bacon (6 if the bacon is thinly sliced)
- Three ounces of chevre-style goat cheese
- Four 6” bamboo skewers
- One cup of balsamic vinegar, reduced to 1/4 cup
Stuff each date with approximately ¼ ounce of goat cheese (or whatever date will accommodate).
If bacon is thick cut, roll bacon with rolling pin until thin and lengthened, cut into three pieces.
If bacon is already thinly sliced, cut in half for 2 pieces that will wrap the dates.
Whichever method, wrap each date with bacon and place three on each skewer, piercing the bacon through the seam to ensure it stays wrapped during the cooking process.
The dates can then be cooked on the grill until bacon is lightly charred and goat cheese warm, or in the oven at 400 degrees until bacon is crisp.
Remove from grill or oven when ready, drizzle with reduced balsamic vinegar, serve and enjoy!