Discover Rioja

Ibérico Bacon-Wrapped Dates Stuffed with Manchego Cheese

Ingredients

• 15 Medjool Dates
• 1 lb Manchego Cheese (cut into blocks)
• 15 Slices Ibérico Bacon
• 1/4 cup Vermouth
• 1 cup Honey

Directions

1. Cut dates open and insert cheese block
2. Press the dare firmly to secure close
3. Wrap the stuffed date with bacon slice and secure closed with a toothpick
4. Preheat oven to 400 degrees
5. Place wrapped dates into oven and bake for 5–6 minutes, then turn over
6. Remove from oven when fully cooked (five additional minutes)
7. Make a glaze by simply mixing the honey and vermouth. Reserve.
8. Toss the cooked in just enough of the honey-vermouth glaze to coat
9. Serve five to an order

​​Cod with Garlic, Pepper and Olive Oil

Ingredients

• 6 8 oz. Fresh Cod
• 6 Garlic Cloves (sliced)
• 1/2 cup Olive Oil
• 1 Pinch of Chili Flake
• 3 cans White Jumbo Asparagus

Directions

1. Sauté the cod over medium-high heat in the olive oil until golden
2. Flip the fish and reduce the heat to low
3. While fish is cooking, lightly brown the garlic slices and add a pinch of chili flake in the same pan
4. Swirl the fish and olive oil to make the sauce. If sauce does not come together, add a splash of water
5. Plate by placing four halves of white jumbo asparagus on the bottom of the plate
6. Top with the cod, pan sauce and garnish with parsley

Creamy Ham and Cheese Croquettes

Watch How It's Made

Ingredients

• 6 Tbsp Unsalted Butter
• 1/2 cup All-Purpose Flour
• 1 1/2 cup Whole Milk
• 5 oz. Ibérico Jamón (sliced and chopped)
• 5 oz. Manchego Cheese (diced 1/4" cubes)
• 1/4 tsp Sea Salt
• See Recipe Card for Bread and Sauce ingredients

Directions

1. Melt butter over medium heat, then add flour and stir for two minutes to make roux
2. Warm the milk in a separate sauce pan
3. Add roux to milk and whisk vigorously until smooth
4. Cook over medium heat for three minutes; add ham and salt. Remove from heat. Once cool, fold manchego into mixture
5. Portion into 3/4 oz. balls and bread by dredging in order: flour, egg, bread crumb
6. Fry until golden brown
7. To make sauce, purée ingredients in blender or food processor and drizzle in the olive oil. Reserve.
8. Serve with 1 Tbsp sauce

​Meat and Cheese Board

Ingredients

• 3/4 oz. Ibérico Jamón
• 1 oz. Chorizo (sliced)
• 1 oz. Manchego Cheese
• 1 oz. Mahon Cheese
• 1/2 oz. Membrillo
• 1/2 oz. Marcona Almonds
• 6 Olives

Directions

1. Arrange meats and cheeses as desired
2. Garnish with the membrillo, almonds and olives

​Ibérico Pork Tenderloin Wrapped in Bacon with Basque Red Beans 

Ingredients

• 6 oz. Pork Tenderloin
• 4 Strips Ibérico Bacon
• 4 oz. Basque Beans
• 2 Piparras Peppers
• See Recipe Card for Bean ingredients

Directions

1. To make the basque red beans, sauté the onions, leeks, carrot and garlic over medium heat
2. Add the pork ends and brown
3. Add the bay leaf, salt, thyme and choricero peppers
4. Cover with the chicken stock and simmer for 2.5 hours
5. Wrap the pork tenderloin in the bacon and pan sear all around
6. Transfer to the oven and cook to an internal temperature of 140 degrees
7. Remove from the pan and allow to rest
8. To serve place the basque beans in the bottom of the bowl, top with the bacon-wrapped pork
9. Garnish with the piparras peppers