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Dan Rich of Elgin's almond butter and bacon-stuffed celery boats; phyllo Bombs (with twisted tops) and Beef Wellington with almond butter pate, both served with a Twizzler port sauce; and savory Baklava.
2 scallions, diced
1 rib celery, finely diced
12 ounces filet mignon, finely chopped
ľ teaspoon kosher salt
1/8 teaspoon black pepper
2 strips bacon, finely chopped
Splash port wine
ľ ounce bacon fat
2 phyllo sheets (9-by-14-inch)
2 tablespoons melted butter
In a bowl, add scallions, celery, tenderloin and bacon. Add salt, pepper and bacon fat. Place in a bowl, add splash of port wine. Stir mixture and let chill in refrigerator for 15 minutes.
Heat oven to 375 degrees.
Place a sheet of phyllo on a dry flat surface; brush sheet with butter, add a second sheet and brush with butter. Place 2-3 tablespoons of the chilled mixture in the center of the dough. Fold in corners and twist dough in the center to finish. Lightly butter and bake 30-35 minutes or until lightly browned. Remove from oven; serve warm. Goes great with the Twizzler Port Dipping Sauce (recipe below).
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