Monday, May 30, 2005
Chorizo Asador........Another slow and quiet weekend calls for some creative thinking. I rummage through my cupboards and find this boat-shaped clay thingy. Now all I need is some of our favorite Spanish chorizo, some decent brandy or rum and of course good company and we're good to go. I chanced upon this little piece of Spanish pottery while walking around a Portuguese community in Sydney. Four elderly men gathered around a table laughing and conversing while one of them was bent over this asador, turning and twirling the chorizo around so as not to burn it and then pouring a jiggerful of brandy into the pot when the flames went out. This is a fun piece to have while having a few cocktails with friends. Roasting the chorizo over brandy flames ( tried using Tanduay rum and it turned out fine too) gives it a flavour and aroma so different from the usual pan-fried way. My favorite part is the end-cut since I get to have more of the crispy skin that's a bit charred and gives off this slightly bitter taste. I like to serve this with some roasted green peppers topped with anchovies and fresh homemade bread with an olive oil-balsamico dip. Please be very careful when pouring the brandy into the pot, never over open flames, I should know, I've got a scorched finger to prove it.