Saturday night was spent at Spotted Pig in West Village. I've written about Spotted Pig before as it was one of my go-to spots when I lived in NYC. Several years ago, there was a gastropub revolution and Spotted Pig and Chef April Bloomfield were at the forefront.
One of their most popular dishes is the English classic, Devils on Horseback. These make for a great snack, hors d'oeuvre or accompaniment to a cheese plate.
Devils on Horseback
Yields 4 servings
12 whole pitted dried prunes
1½ cup warm dark tea (soak prunes in tea for 4 hrs)
12 3 mm-thick flat smoked bacon
1 pickled pear (sliced into pieces)
1 teaspoon ground chili powder
Drain prunes into a bowl and reserve juice. Push pear through center, then wrap stuffed prunes in bacon. Place on an oven tray big enough to hold prunes and drizzle a little of the juice over the top. Sprinkle with chili powder, place under broiler and baste until golden brown and slightly crisp.