two quick chourico recipes
Posted: Fri Jul 12, 2013 7:28 am
I cooked this week two very simple chourico recipes, one using port. (both recipes are portuguese-esque, hence posting here)
Grilled Chourico sandwich:
extremely simple. grill the chourico in whatever manner you desire. The tastiness of this sandwich comes from the two condiments: a quince jam and goat cheese. I serve it on a lightly toasted Portuguese roll (a.k.a. "papo-seco" in portuguese), but sometimes this is too dough-y for the sandwich - some nice toasted "country" bread would do well also. Quince jam is also known as "membrillo," and in portuguese - "marmelo." The sweetness of the jam, the saltiness of the chourico and the whatever-ness of the goat cheese really match nicely for me. It's obviously very easy to make and a nice change from the usual summer grilling.
Chourico in port wine reduction.
Another easy recipe.
In a sauce pan, with a bit of olive oil, sauté an sliced onion and a couple cloves of garlic (thinly sliced). Once they are soft, add a cup of port and sliced chourico. Pour yourself a glass of port. Cook until port is reduced - 10-15 minutes - it's a very forgiving recipe, don't worry about being exact.
I serve this over mashed potatoes (be careful of the reduction when adding onto the potatoes, because if it's not thick, the reduction will run over the rest of the plate and not look too nice).
Grilled Chourico sandwich:
extremely simple. grill the chourico in whatever manner you desire. The tastiness of this sandwich comes from the two condiments: a quince jam and goat cheese. I serve it on a lightly toasted Portuguese roll (a.k.a. "papo-seco" in portuguese), but sometimes this is too dough-y for the sandwich - some nice toasted "country" bread would do well also. Quince jam is also known as "membrillo," and in portuguese - "marmelo." The sweetness of the jam, the saltiness of the chourico and the whatever-ness of the goat cheese really match nicely for me. It's obviously very easy to make and a nice change from the usual summer grilling.
Chourico in port wine reduction.
Another easy recipe.
In a sauce pan, with a bit of olive oil, sauté an sliced onion and a couple cloves of garlic (thinly sliced). Once they are soft, add a cup of port and sliced chourico. Pour yourself a glass of port. Cook until port is reduced - 10-15 minutes - it's a very forgiving recipe, don't worry about being exact.
I serve this over mashed potatoes (be careful of the reduction when adding onto the potatoes, because if it's not thick, the reduction will run over the rest of the plate and not look too nice).
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