Sunday, September 13, 2009

Spanish for "Really Wordy"

So a couple weeks ago, the LOML and I went to a Topless Party at Andrew & Kelly’s (aka a Tapas party). They had an OUTSTANDING (I feel so Rick & Bubba typing that) spread of “small bites”, and I’m hoping we can get some more topless parties going in Bham this fall (apparently, they were the jam at S. Alabama Med School).

I made these Chicken & Chorizo BBQ Rolls (I started to write “bites” but that sounded a little too girly) and thought they turned out pretty good. I wasn’t really sure what to bring, so I just Googled Tapas and kind of combined these two recipes.

TMF’H Chicken & Chorizo BBQ Rolls
1 Tbs vegetable oil
½ lb Chorizo (I used Mexican Chorizo)
1 lb Chicken, cut into small pieces
1/2 C chopped Onion
3 cloves garlic, minced
1 C sweet BBQ sauce
1 Tbs chopped Parsley
½ C grated Parmigiano-Reggiano Cheese
2 sheets Puff Pastry
2 eggs, beaten (with a splash of milk)

First, preheat the oven to 400, and set out the puff pastry to thaw (if frozen). Once I started cooking, I realized that phyllo dough and puff pastry sheets are NOT the same thing (I probably would have realized that had I actually got my hands on some phyllo dough, but I think puff pastry actually worked better for this recipe).

Over medium heat, add the oil to a sauté pan, and cook the chicken for about 2 to 3 minutes, stirring constantly. Then, set the chicken aside, and add the chorizo, sautéing until cooked through (this will render a lot of oil/fat), maybe 5 minutes. In a separate pan, I sautéed the onions on med/low heat until tender/translucent (I was going to let them caramelize, but didn’t have enough time/patience). After cooked through, I added the garlic and cooked a few minutes longer.
Is there anything better than the smell of chorizo frying up?? I used Mexican chorizo, which was closer to ground beef (in consistency), than Spanish (closer to sausage). Since the chorizo was hella oily, I poured off a good bit before adding the chicken back to the pan.

Earlier this summer, my grandparents brought us some Willingham’s Championship BBQ sauce (Sweet & Sassy and Cajun Hot) after seeing the rest of my (immediate) family at MIM. This sauce is REALLY good, and I’d put it up against anything you’d find in your grocery store. High quality stuff and both flavors definitely have a KICK. After the meat and onion/garlic finish cooking, I combined the (Willingham’s) BBQ sauce, parsley, salt/pepper and cheese and simmered for another minute. After simmering, remove from the heat and cool the mixture completely (I threw it in the freezer for 15 minutes).
While the mixture is cooling, roll out the puff pastry, and cut into thirds (it should already be folded into thirds). When the filling has cooled, spoon down the center of each piece of puff pastry, “crimp” the edges together and place the rolls on the baking pan (seam side down). Finally, cut the rolls into small pieces, spread apart on a baking sheet, and brush with egg mixture. (I should have) lined a baking sheet with parchment paper, but I just placed the rolls on the non-stick pan.

Bake these rolls for 15 minutes, reduce the heat to 350, and cook for another 15 minutes (or until puffed and golden). Finally, once out of the oven, let them cool slightly and BOOM goes the topless dynamite!
PS – I know I switched back and forth between imperative and declarative sentences on this recipe. Hope this doesn’t drive y’all (ones of readers) crazy.

No comments: