Tag: Chorizo

Savory Chorizo Meringue Tapas

chorizo meringues
Thank you, Spain, for one of the best flavor combinations on earth: chorizo, Manchego cheese, and olives.  Any combination of the three yields an irresistible tapa (Spanish snack), and this recipe is no exception.  Turing the chorizo into a savory meringue is a nod to the textural transformations that Spanish chef Ferran Adrià pioneered, and which are now a hallmark of modernist cooking.  Plus, it’s crunchy! 

Makes: about 50 pieces
Total kitchen time: 2 hours (20 minutes working time)

Shopping list:

  • 1 dry-cured chorizo (available in the deli sections of finer grocery stores)
  • 6 egg whites
  • 1/4 tsp. Cream of Tartar
  • 3/4 cup sugar
  • 2 tsp. cornstarch
  • 2 tsp. salt
  • 1/4 lb Manchego cheese
  • 50 Spanish olives
  1. Preheat your oven to 300°F and set the top rack in the middle position.  Line a baking sheet with parchment paper, and dust with flour (adding a little cooking spray to the parchment helps the flour stick).
  2. Cut off about 4” of the chorizo and slice thinly.  Use the remaining chorizo for a snack while you’re cooking – you deserve it.  Blend the sliced chorizo in a small food processor until it is broken apart.  This should yield about 1/2 cup.
  3. Add the egg whites and cream of tartar to the bowl of your stand mixer, with the whisk attachment installed (you can use a hand mixer, but mixing times may vary).  Beat the egg whites on medium-high for about 2 minutes, or until they hold soft peaks.
  4. Whisk together the sugar, cornstarch and salt in a small bowl.  With the mixer running on medium-high speed, slowly drizzle in the sugar, cornstarch and salt.  Continue mixing until the egg whites are glossy and hold stiff peaks.  Finally, mix on high speed for 45 seconds until the egg whites are stiff.
  5. Carefully fold the ground chorizo into the egg white mixture.  Spread the mixture in an even layer on the prepared baking sheet until it is about 1/2” thick (this will occupy nearly the whole baking sheet).
  6. Bake at 300°F for 90 minutes, or until the top is light brown and firmly spongy to the touch.  Remove the meringue and transfer to a cooling rack.  Let cool 10 minutes. 
  7. Slice the meringue into 1 1/2” squares and top with a thin slice of Manchego and an olive.

I was hoping to find a way to make the meringue using my whip cream charger instead of the stand mixer.  I did come close by rendering the oil from the chorizo and adding it to egg whites and cream of tartar.  It foamed on its way through the charger, but without the sugar, the foam just wasn’t strong enough to hold up in the oven.  Oh well, that’s the fun of experimenting!

Chorizo Caramel Confit

caramel confit chorizo

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: 1 hour (15 minutes active time)

Shopping list:

  • 1 lb. dry-cured chorizo, sliced into 1/4” pieces
  • 2 cups granulated sugar
  • 1/2 cup water
  • 1 stick butter
  • 1 baguette, thinly sliced (optional)
  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 heat, bring the sugar water mixture to a soft boil. 
  3. Stir in the butter until melted.  Reduce the heat to a low simmer.
  4. Add the chorizo and continue to simmer for 10 minutes, up to 3 hours.  The longer it cooks, the more flavorful the caramel will be.
  5. (Optional, for serving) 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.
    Or, dump the whole pot into a mason jar and serve with bamboo skewers.

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!

Chorizo Caramel Confit on Foodista