Do you consider yourself the worst cook in the world? Well, you're in luck, because today, chef Anne Burrell is sharing two foolproof recipes literally anyone can make.
So, stop cooking up excuses to keep you out of the kitchen and start
12 Medjool dates, pitted
1/2 pound Manchego, cut into 12 rectangle logs
3 links fresh chorizo, casings removed
6 slices of bacon, cut in half
1/4 cup maple syrup
2 tablespoons sherry vinegar
Preheat the oven to 375°F.
Make an incision lengthwise in each date, open it up, and flatten.
Place a piece of Manchego in the center of each date.
Break each chorizo link into quarters. Form each piece of chorizo into a log that is the length of the date and squish it onto the Manchego. Close the date around the filling and squeeze to secure. Wrap each date with a piece of bacon and secure with a toothpick.
Place all the dates on a baking sheet, transfer to the oven, and roast for 7-8 minutes or until the bacon is starting to crisp up. Turn over the dates and roast the dates for another 7-8 minutes.
In a small bowl, combine the syrup and vinegar.
Remove the dates from the oven and brush them with the syrup-vinegar mixture. Return the dates to the oven and bake another 1-2 minutes or until they are crackly and sticky. Remove from the oven and let rest for a minute, remove the toothpicks, and serve.
Anne Burrell’s Shrimp in Garlic Olive Oil and Chilis
Extra virgin olive oil
11 cloves garlic, 10 smashed plus 1 whole clove
4 dried chilis, broken into pieces
4 thick slices of rustic Italian bread
1 pound small shrimp (21-25 count are great), peeled and deveined
Juice of 1 lemon
1 bunch of fresh flat-leaf parsley, picked and finely chopped
2 cups baby arugula
Generously coat a large sauté pan with olive oil and toss in 5 garlic cloves and two of the broken chilis. Bring the pan to high heat—it should be screaming hot!
Toast or grill the bread, then rub each slice with the whole garlic clove, drizzle with olive oil and keep in a warm spot.
As the garlic starts to just SLIGHTLY turn brown, toss in half the shrimp and season with salt. Stir and cook for 1 minute or until the shrimp just turn pink. Remove from the heat and immediately stir in half the lemon juice and half the parsley. Transfer the shrimp to a dish and keep warm. Repeat this entire process with the remaining ingredients.
Divide the arugula between 4 serving bowls, top with shrimp and drizzle with the cooking juices. Cut each slice of toast in half on the bias and tuck the bread into the side of the bowl. Serve immediately.
MORE RECIPES FROM CHEF ANNE BURRELL:
Chef Anne Burrell's Stuffed French Toast
Chef Anne Burrell's Sausage and Mushroom Stuffing