Skip to main content

Choripán #CookingAroundtheWorldAdventure

As part of our Cooking Around the World adventures - we're on Vatican City and you can read a little bit about why they picked Argentinian dishes on our Pionono de Coco Y Dulce de Leche post - D selected Choripán as the main dish.


Choripán is Argentina's national sandwich and it's easy: grilled chorizo, sweet rolls, red sauce, and green sauce. In the past, we've made the red sauce as a pico de gallo. This time, D made a red pepper pesto.

 Ingredients serves 4 
with 2 choripán per person

  • 4 chorizo links (we did a mixture of spicy and not spicy), sliced in half and butterflied open
  • 8 pan de leche rolls


Red Pepper Pesto
  • 2 organic red bell pepper, deseeded and finely chopped
  • 1/4 C organic cilantro leaves, chopped
  • 1 T hot sauce (we used a fermented kimchi Sriracha)
  • 1 T red wine vinegar
  • freshly ground salt, to taste
  • freshly ground pepper, to taste


Chimichurri
  • 1/4 C parsley
  • 3 T red wine vinegar
  • 4 large garlic cloves, peeled and pressed
  • 2 T oregano leaves
  • 1 t thyme leaves
  • 2 t crushed red pepper
  • 1/2 C olive oil
  • freshly ground pepper, to taste
  • freshly ground salt, to taste

Procedure
Red Pepper Pesto
In the bowl of a food processor, combine all of the ingredients except salt and pepper. Blend, then, let stand for 15 minutes to blend flavors. Season to taste with salt and pepper. Serve at room temperature.

Chimichurri
In the bowl of a food processor, combine all of the ingredients except the olive oil, salt, and pepper. Process until smooth, drizzling in the oil until desired texture; season to taste with salt and pepper. Transfer to a bowl and let stand for, at least 30 minutes. If you are making this ahead of time, place in a lidded jar and keep in the refrigerator.

Choripán
Slice the rolls in half lengthwise and toast in the oven. Place the chorizo on the grill until nicely charred on the sliced slide. To serve, place chorizo on the rolls and let everyone add as much or as little red pepper pesto and chimichurri as they wish.



We have one more dish representing Vatican City to share, then we'll move ahead to Venezuela. Stay tuned.

Comments

Popular posts from this blog

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Homemade Lorna Doone Cookies #SundayFunday

Today the Sunday Funday group is celebrating childhood favorites. Thanks to Stacy of  Food Lust People Love , Sue of  Palatable Pastime , Rebekah of  Making Miracles , and Wendy of  A Day in the Life on the Farm  for coordinating this low-stress group. Today Stacy is hosting and she's given us the following prompt: "Childhood favorites. Did you have a favorite dish growing up? It could be something your family cooked or a restaurant dish, even a Chef Boyardee canned good or packaged ingredients like Rice-a Roni or mac and cheese. Recreate THAT dish from SCRATCH for this event."  Here's the #SundayFunday childhood favorites line-up... Chili Mac from A Day in the Life on the Farm Ham and Mushroom Breakfast Burritos from Making Miracles Homemade Lorna Doone Cookies from Culinary Adventures with Camilla Homemade Wonder Bread from Karen's Kitchen Stories K-Mart Sub Sandwiches from Palatable Pastime Kempakki Dosa from Sizzling Tastebuds Meat Chilly Fry by Sn

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce