Chorizo Caramel Confit
Category: Cocktails & Appetizers | Blog URL: http://seattlefoodgeek.com/2009/12/chorizo-caramel-confit/
This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.
Photo: Scott Heimendinger
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.