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Archive for June, 2010

This recipe comes to us from Eric Rivera, creator of the blog, Eric Rivera Cooks.

It may sound like a complicated recipe, but it’s actually quite easy to pull off. It’s also gluten-free! The result is a delicious tapa (pincho).

Grilled Isernio’s Chorizo Wrapped with Mangalitsa Jowl Bacon

Serves 4

Equipment:

  • Grill
  • Bamboo Skewers, soaked in water for a few hours

Ingredients:

  • Isernio’s Chorizo cut into 4 equal sections
  • Mangalitsa Jowl Bacon
  • Green Bell Pepper, seeds removed, cut into 3 inch by 2 inch sections
  • 4 Garlic cloves
  • 1 cup Olive Oil
  • ¼ cup White Wine Vinegar
  • 2 tbsp. lemon juice
  • 6 saffron strands
  • 1 tsp. smoked paprika
  • Black pepper and kosher salt, to taste

Procedure:

Wrap chorizo with bacon then place on skewer with green bell pepper and garlic

Combine vinegar, lemon juice, saffron strands, and smoked paprika in a bowl. Quickly whisk in olive oil in a slow and steady stream.

Place pincho on grill on at around 350-400F and cook until internal temperature of 160F is reached.

Serve with vinaigrette. Enjoy!

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