8 ounces fresh Spanish chorizo sausage,
uncased and crumbled
1 tablespoon chopped Italian parsley
24 large Medjool dates
12 slices bacon, cut crosswise in half
2 tablespoons olive oil
Early in the day: Cook chorizo in heavy small skillet over medium heat until browned and cooked through, stirring frequently and breaking up lumps with spoon, about 5 minutes. Drain off fat; transfer sausage to small bowl. Add parsley; stir to combine. Cool. Working with one date at a time, cut slit along top of date. Gently pry open date and remove pit, leaving pocket. Stuff pocket with 1 scant tablespoon chorizo mixture. Wrap 1 bacon piece around each date, overlapping ends slightly; fasten ends with toothpick. Refrigerate till party.
Half hour before party: Heat oil in medium skillet over medium heat. Add dates, toothpick-side down, and cook without moving until bacon browns, about 5 minutes. Continue to cook until bacon is brown on all sides, turning dates occasionally, about 6 minutes longer. Transfer to paper towels to drain. EVEN BETTER: preheat bbq to 500º and grill on the top rack as if it was an oven. Drain on paper towels. Serve warm, with romanesco or tomato sauce or on their own.
