I wish I could take credit for this recipe – the best new thing I’ve tasted all year – but the credit actually lies with two of my favorite chefs in Seattle: Philippe Thomelin of Olivar, and Joseba Jiménez de Jiménez, formerly of Harvest Vine and now playing around at Txori.  On the night I first tasted chorizo caramel confit, I had just finished an excellent meal prepared by both chefs on a special evening at Olivar.   I happened to be sitting with Jay of Gastrolust.com, and Joseba came over to say hello.  Of course we praised the meal, and I jokingly asked, “But where was the chorizo?”  Joseba disappeared into the kitchen and emerged a minute later with a plate of sticky-sweet chorizo atop crostini.  They were unbelievable, and I’ve dreamt about them ever since.  Apparently, Philippe and Joseba had hand-made the chorizo earlier that day and had been cooking slowly in caramel.  Philippe generously shared his simple recipe, which I’ve recreated here using store-bought chorizo. 

Makes: 24 pieces
Total kitchen time: 3+ hours (15 minutes active time)

Shopping list:

• 1 dry-cured chorizo (about 1lb.)
• 2 cups granulated sugar
• 1/2 cup water
• 1/4 cup butter
• 1 baguette, thinly sliced

1. Pour the sugar and water into a medium skillet with high sides (taller than the chorizo is thick).  A non-stick skillet makes for easier cleanup.  Do not stir the sugar and water together, just make sure all the sugar is wet.
2. Over medium-high heat, bring the sugar water mixture to a boil.  Continue boiling until the mixture reaches 235°F.  If you don’t have a candy thermometer, spoon a small amount of the hot sugar into a glass of cold water.  The hardened caramel should be pliable and soft when cooled.  You’ll notice the sugar turn amber colored just before this stage.  Don’t worry if you overcook the sugar– we have some leeway with the temperature.  But if you smell burning, start over.
3. Stir in the butter until melted.  Then reduce the heat to a low simmer and add the whole chorizo.  Cover and simmer, turning ever 30 minutes, for 3 hours.  The longer you cook it, the more flavor the caramel will pick up from the chorizo. 
4. You’ll notice the oil from the chorizo leaking out into the caramel.  That’s a good thing.  Whisk the oil and caramel together with a fork every now and then.
5. To serve, remove the chorizo and slice it into 1/2” pieces.  Butter one side of thin baguette slices and toast in the oven or on a skillet.  Place each piece of chorizo on a piece of toasted bread and drizzle with the caramel sauce in the pan.

This is my new favorite dessert, and a dish that I’ll serve often at cocktail parties.  If you’re interested in hearing more about the wonderful dinner at Olivar, Jay has a great writeup on his blog.  And, many thanks to Frantic Foodie Keren Brown for organizing the dinner!