From the Chef's Kitchen: Devils on Horseback

Exclusive recipes, shared only with Pittsburgh Magazine, from some of Pittsburgh's Best Restaurants and chefs. This hearty appetizer comes from the kitchen of Meat & Potatoes, helmed by its award-winning chef Richard DeShantz.
Devils on Horseback

photo by chuck beard


12 large Medjool dates 
1 pound chorizo sausage (in bulk form)
1 ounce Manchego cheese 
12 slices raw bacon 
2 stalks scallions 
Piquillo pepper sauce

Cook the chorizo sausage in a pan on the stove; it will crumble as it cooks. Preheat oven to 375 degrees. While sausage is cooling, divide dates in half and remove pits. Cut raw, sliced bacon in half. Shred the Manchego cheese.
When sausage is cold, add the shredded Manchego cheese. Place ½ ounce of the sausage mix in each date half. Wrap each date in a piece of bacon. 
Place on a sheet tray and bake at 375 degrees for 15-20 minutes or until the bacon is done. Top with chopped scallions and piquillo pepper sauce. Place a wooden skewer or toothpick in each one.
Serves 12.

Piquillo Pepper Sauce

½ carrot
¼ Spanish onion
2 garlic bulbs
1 can stewed tomatoes
4 ounces of piquillo peppers
(or ½ roasted red pepper)
½ teaspoon paprika
½ ounce capers
1 ounce olive oil
2 tablespoons vegetable oil
Salt and pepper

Purée the carrot, onion and garlic in a food processor. Heat olive oil in a pan and sauté vegetables. Add tomatoes and simmer for 30 minutes. Use whisk or potato masher to break down tomatoes. Refrigerate sauce until cool.
Place sauce, peppers, capers and paprika in a blender. Once blended, slowly add vegetable oil. Season with salt and pepper.

649 Penn Ave., downtown; 412/325-7007, Read more in Best Restaurants 2016.


Categories: Eat + Drink Features