Happy Thursday everyone. By now I am sure you have read Barb (Profiteroles and Ponytails) had a Tapas dinner party on the weekend and we were kindly invited; we had such a variety of food and it was soooo good. I made Chgo John’s Cheese Bread again (how many times do I have to make this bread before EVERYONE sees that they MUST make it?) and some devil’s on horseback and the Chorizo with Tomatoes and Balsamic Vinegar. I had a few leftover red and yellow peppers and decided to add them to the recipe, so below is the updated recipe, with photos this time. It’s such an easy tapas to make, just add what you have on hand, and you can make it in advance, as I did and just reheat in the oven or you can do it all right away. I would suggest, however, not to make it in cast iron unless it has an enamel coating as the vinegar will remove any seasoning you have diligently worked so hard on. We just served the dish in these adorable cast pans.
Chorizo with Tomatoes and Balsamic Vinegar
Serves 4 if you’re having other tapas courses
Ingredients:
- 1 cup 1/4″ sliced and halved chorizo sausage
- 1/3 cup grape tomatoes, quartered
- 1/4 cup chopped onion (I prefer Mayan sweet onions or vidalia)
- 1 clove garlic finely chopped (I prefer to use my microplane)
- 1/2 cup mixed sliced yellow and red peppers
- 1/3 cup balsamic vinegar
- 2 tbsp olive oil
- salt and pepper to taste
Directions:
- Heat olive oil in a small pan, add chorizo and caramelize each side.
- Add onions and garlic and sauté for a minute, add the peppers and sauté for another minute.
- Add balsamic and allow balsamic to reduce slightly 3-4 minutes (this will thicken the balsamic a bit)
- If you are making this in advance, I would add the tomatoes when you reheat so they maintain some shape. If you make this to eat now, add tomatoes and sauté for another minute.
- Serve immediately or reheat (adding the quartered grape tomatoes) with that gorgeous Cheese Bread I cannot stop making and bragging about.
[…] Sautéed chorizo with Bread […]
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[…] Chorizo with tomatoes and balsamic (this is very easy to put together the night of) […]
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Oh, lovely.
I do this with black pudding instead of chirizo, but it’s the same idea. I love the way the balsamic sets off the sweetness of the sausage. 🙂
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Thank you kindly.
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Beautiful presentation of your chorizo tapa! I came across some chorizo at the butcher shop this week and wanted to buy some, but didn’t know what I could make. This recipe is just what I was looking for! I hope there are some chorizo left when I go back to the butcher shop this week!
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Thanks Amber, the combo of the spicy chorizo and the sweet onions with the tart tomatoes really went well. Serve with a flavourful Rijoa.
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I absolutely love chorizo, and appreciate seeing recipes that use them. Thanks for sharing Eva.
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Agree, the red and yellow peppers in the dish do look like jewels. Visited the St Lawerence Market some years ago, one can spend hours in that place.
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Thanks Norma, it’s always best to get there before 10 when all the SUV baby strollers arrive!
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It really sounds like a heavenly combination of goodness to me Eva. The only thing to figure out is which Spanish red to drink with it. 🙂 Enjoy your weekend!
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Thank you kindly, Jed, that is indeed high praise coming from you! JT paired it with a lovely Rioja, I had It with a dry but fruity Riesling that Barb (aka, the wine nazi) selected.
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I adore chorizo and I think it’s a great choice for a crowd pleasing dish! 🙂
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Hi Lorraine, it certainly was a crowd pleaser, I’ve made this dish quite often and it makes me think it’s time for another Tapas dinner party, but I’ll wait for patio season.
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LOL! Grover’s near/far episode! Oh do I know that well. We have it in a book too. 🙂 This looks fantastic Eva and I love those cast skillets for serving. I can just imagine how delicious (and fun) your dinner with Barb was! 🙂
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Thanks Kristy, I thought of Grover as soon as I posted the photos; SS was such a wonderful way to teach kids; I wonder if it’s still on?
The pans would be a great give away, if it wasn’t for the weight!
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My goodness.. John’s got to be blushing by now.. or is it that his ear’s are burning? Love your tapas.. and I love your pretty little skillet.. and great to have the “heads up” on not using it to do the actual cooking! Loved all your tapas dishes!!
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Thanks Barbara! I might have gone a little overboard with the bread; all in the spirit of the Titanic (sorry, that was a little too easy!). You’ve made the bread and it is darned good.
The tapas were really good.
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There’s that yummy dish again! Kevin just loved it, so I will definitely make this. The problem is that I want some of those square pans now and I’m running out of cupboard space. Thanks again for all of your contributions to the dinner — it was such a fun night. (I’ll update the link to this page!)
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Thanks Barb. Running out of space? Seriously? BTW, I got them at the wonderful little kitchen store at the St. Lawrence Market.
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I love chorizo SO much (except when you encounter those obnoxious white gristly bits inside – this looks like a wonderful idea Eva. I loved the look of Barb’s dishes – I bet you had a wonderful time there and these must have been a more than welcome addition to the feast!
Love your square pan too by the way 🙂
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Hi Charles, the private label brand I buy is not chewy or gristly at all, in fact I’ve never come across a bit like that! I buy the sausage and cut them into about one centi slices and freeze; we usually don’t eat that much of it so freezing is perfect as I always have a bit of chorizo on hand for some quick flavour building!
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my husband just loves chorizo! He would be so happy if I made this! It looks amazing!
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It’s a great little appetizer plate too Jessica. My husband is not a huge sausage fan but does love the complex flavours of this dish. The balsamic really tempers the fattiness and saltiness of the chorizo.
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Lovely dish. Definitely looks like it would add a special touch to any tapas table. I have some chorizo in my freezer but it’s reserved for paella which I hope to make when I have a few days to rest up before attempting. 🙂 So many recipes … so little time.
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It must have been fabulous to meet another blogger! I love Barb’s blog 😀
You must have lots to talk about!
And your chorizo dish is stunning 🙂
Cheers
Choc Chip Uru
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Hi CCU, Barb and I have been friends for over twenty years; she just started bogging, and we really enjoy talking about it.
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Eva, you tempt me too much with the cheese bread, but this chorizo with tomatoes sounds simply irresistible! The reduced balsamic vinegar sounds heavenly and very original.
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Thanks Sissi, it was indeed very yummy!
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The square pan is lovely, Eva, and the chorizo looks good with the peppers in it.
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Thank you kindly Sharyn, I loved the colours, like little jewels. I have a weakness for cute little presentation dishes…I need to use these more often.
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A fuss free and tasty dish! I would love it too.
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Thanks Angie, it was particularly tasty with John’s Cheese bread.
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What a great dish for tapas and that pan was perfect for serving. Thank you for the shout-out, Eva. I spoke with Zia just last evening and this bread was mentioned. It pleased her no end to hear that “our Toronto friend” had become the leading spokesperson for Grandma’s bread and was recommending it to everyone. Again, thank you, Eva. 🙂
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Again, John, it is absolutely my pleasure. Why the only down side I can see with this bread is that it is SO loved that it disappears too quickly from the table. I am touched that you spoke of me to Zia, very touched and flattered, thank you.
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Sounds fun and looks delicious.
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Thanks Greg, would have gone nicely with the OLC!
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Absolutely love the flavors here – chorizo with anything is fine by me, frankly, but the acidity of the tomatoes and balsamic would so perfectly cut through the salty, fatty goodness of the sausage. Fantastic!
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You are so right Yasmeem, thank you for commenting and welcome to my blog. I shall head over and check out your blog right now.
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I love the sound of this! I’ve finally found a local store that sells chorizo, so now I can try some of these recipes. With your recipe ideas, you’ve inspired me to play around with them and have some friends over for a tapas dinner party!
PS: Of COURSE the martini with more in it is yours…you were slaving over a hot oven 😉 LOL
Love the Grover reference too! Nothing like a little giggle with my morning coffee.
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That’s so wonderful that you had dinner with another blogger! If I’d known I would have asked you to give them my regards! And my husband just loves chorizo. I will make this for sure. What a great recipe. The flavours would be amazing and I’m sure the tomato would work well with the saltiness and strong flavours of the chorizo xx
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Thanks Charlie, I’ll make sure that I’ll mention your regards to Barb. What I love about this recipe is how quickly it comes together, and it’s got such a big bang for the buck in flavour! The cheese bread worked out incredibly well with it.
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