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Chorizo Stuffed Dates with Piquillo Pepper Sauce

5 Medjool dates

5 tablespoons uncooked chorizo

2½ strips smoked apple wood bacon, cut into half-strip pieces

Sauce

1 cup water

1 teaspoon vegetable base

2½ cups piquillo peppers, drained and lightly rinsed

½ cup chopped onions

1 tablespoon whole garlic cloves, chopped

5 ounces peeled potatoes (cut ¼-inch by 2-inches)

2 cups bloody Mary mix

1 tablespoon Lea & Perrins steak sauce

2 tablespoons sugar

2 teaspoons kosher salt

Heat oven to 375 degrees.

Split open dates and remove pits. Place 1 tablespoon of chorizo in center of each open date and wrap date around chorizo to create round natural shape.

Stretch bacon around date and place slim side down and place in a small baking dish. Roast dates until bacon is rendered and crisp, about 20 minutes.

Combine all sauce ingredients in a saucepan and bring to a boil. Once boiling, lower the temperature to simmer. Cook about 10 minutes, until potatoes are tender (potatoes should be cooked, but not breaking apart). Remove from heat and puree in a food processor at least 4 minutes.

Place warm piquillo pepper sauce in center dish and arrange dates on top. Sprinkle with chopped parsley and freshly cracked black pepper.

Serves one.

Chef Derek Rettell, D.O.C. Wine Bar, Lombard

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