Chef Kelly Fletcher "pigs out"

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By Andrew Michalscheck By Andrew Michalscheck

Event Info:

"Revenge of the Pig" Six Course Cocktail Pairing Dinner
This Tuesday, July 31st, 2012
Citizen Public House
6:30 PM $75++
RSVP @ 480-398-4208

Citizen Public House Info:

Open seven days a week from 3pm - 11pm | Late night hours Thurs. - Sat. until 1:30am
Happy Hour 3pm - 6pm daily |  View the full menu
7111 E Fifth Avenue, Suite E., Scottsdale, AZ 85251 - 3200 | 480-398-4208 | | @CitizenPubHouse

Chef Kelly Fletcher's Recipe:

"Tender Belly Bacon wrapped Medjool Dates, stuffed with blue cheese and Marcona Almonds with Port Wine Syrup"
NOTE: Chef Kelly Fletcher is the chef at House of Tricks, but will be the guest chef at Citizen Public House for the event.

5 strips Tender Belly Bacon
4 oz. Bleu Cheese
15 Medjool Dates (pitted)
15 Raw Almonds (unsalted)
15 toothpicks
2 C. Port wine
1/2 C. Sugar

Place the port wine and sugar into a small sauce pan and reduce by half. Always be cautious when burning off the alcohol, it's flammable. Remove reduction from the stove and reserve.

Meanwhile, stuff one almond and 1/2 teaspoon of bleu cheese into each date. Cut the 5 strips of bacon into thirds so that you have 15 equal pieces. Wrap each stuffed date with a slice of the bacon and secure the bacon in place with a toothpick.

Place each of the wrapped dates onto a sheet pan and bake in a preheated 375 degree oven for 12 minutes or until the bacon is browned. Arrange the dates onto a serving platter and drizzle your port wine syrup over the top of them. Serve to your friends and enjoy!