Date stuffing:
5 oz. small diced sautéed dry Spanish chorizo drained
5 oz. softened goat cheese
12 strips of peppered bacon half cooked
mix together and stuff into pitted dates then wrap with half cooked pepper bacon
Manchego salsa:
5 oz small diced Manchego cheese
1 julienned shallot
1/2 bunch of chiffonade flat leaf parsley
3 oz rough chopped Marcona almonds
1/2 clove of minced garlic
1 Tablespoon sherry vinegar
2 oz evoo
zest of 1 orange
combine everything in a bowl
Sherry gastrique:
1 cup sherry vinegar
1 cup sugar
1 garlic clove smashed
1/4 cup water1 teaspoon salt
Combine in a pot and reduce until syrupy