Devils on Horseback

There are many obscure food nicknames/references in the world but with advent of the internet most of the time the origins of these can be tracked down. Not as easy with “devils on horseback.”  Or “angels on horseback.”

Google it and you will find some stories about English pub snacks and horseback warriors wielding meat-covered shields. However these snacks got invented and why they have this name, I may never really know. But in the meantime I shall just make and eat dozens of them.

I can’t take credit for inventing this. I first heard about these from a friend and colleague at work . We carpool once a week and torture ourselves discussing food all the way home, hungry for dinner after the work day!

She had the pleasure of eating at the Chicago restaurant, “Avec that invented these.  As she described them to me,  I knew immediately that I would need to make these.

My variation of "devils on horse back"

My variation of “devils on horse back” – dates split and stuffed with a lardon of smoked Spanish Chorizo and wrapped in bacon. Smothered in a smoky tomato and red pepper sauce.

Production Notes

The rolled, stuffed dates bake in a pre-heated 350 degree oven for 20-30 mins.

You can double roll them with bacon and if you do you may want to bake them on their end so all sides get a little crispy.

These could also be made with raw, uncooked Chorizo – just make sure to cook them long enough that they are done. Use a thermometer if need be to test for temperature.

The sauce is basically finely minced onion and garlic sautéed in a little olive oil, add a 7 ounce jar of roasted peppers diced up, a 15 ounce of diced tomatoes, some garlic powder, ground cumin and smoked hot paprika, salt and pepper. Let it simmer for 20-30 minutes on med-low. Taste for seasoning and add salt/pepper and a tiny bit of Agave to smooth it out. This makes plenty of sauce for the approximately 36 dates I made.

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