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Chorizo-Filled Dates in Bacon

2oz chorizo sausage
12 dried dates, pitted
3 slices bacon, cut in quarters crosswise
1 egg, lightly beaten
1 teaspoon water
Flour for dusting
Oil for frying

Cut off the ends of the chorizo and slice the sausage crosswise
into 3 equal pieces, about 3/4 inch each in length (remove the skin
if it is tough) Cut each of these pieces in half lengthwise and in
half again, to make a total of 12 "sticks" (If your chorizo is
thick, these pieces may be to large for the dates, in which case
cut in half again) Insert each chorizo piece into a date and close
the date around it. Wrap a strip of bacon around each date. Secure,
if necessary, with a toothpick.

Place the wrapped dates in a skillet with the seam side of the
bacon down and saute until the bacon is golden. Turn and brown on
the other side. Drain on paper towels. You may now serve the
dates, or proceed to coat and fry them.

Wipe out the skillet, then heat the oil at least 1/2 inch deep to
about 380 F. Dust the dates with flour, then dip them into the
egg and immediately into the hot oil. Fry until golden, turning
once. Or better, use a deep-fryer. Drain and serve right away.


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