For a Holiday party or special occasion for the meat lover.
Appetizer Recipe
I had this at Barcelona, a tapas restaurant, while in Wynwood District of Miami over the Thanksgiving holiday week. It was to die for. When making at home I soak up the left over sauce on goat cheese and crackers or toasted bread, I can't let it waste because the sauce is that good!
Chorizo and Fig with Balsamic reduction.
Serves 4-6
Ingredients:
2 lbs Chorizo sausage ; cut on diagnol 1/4 inch thick
3 cloves garlic minced
2 cups died Turkish figs stemmed and quartered (dates are good alternative if not in season)
1 and 1/4 cup sherry vinegar
2/3 cup balsamic vinegar
1 cup dark brown sugar
1 cup water
1 and 1/2 teaspoon ground cinnamon
3 cloves
Instructions:
In large saute pain, heat the olive oil over medium high heat for about 1 minute. Woring in batches, sear the chorizo and garlic for about 2-3 minutes, turnign the sausage once during cooking. Set sausage asside.
Put the figs in a medium saucepan with the vinegars, brown sugar, water, cinnamon cloves. Bring to a simer over medium heat and cook for about 10 minutes, adjusting the heat up or down to maintain the simmer.
Divid the chorizo among 6 bowls. Pour the figs and the pan sauce over the chorizo and serve piping hot.
Enjoy!
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