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


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


  • 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


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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