Caren McSherry of Gourmet Warehouse offers a recipe for Spanish-style endive Cups with crispy chorizo
Ingredients
1 Spanish or Portuguese chorizo (I prefer the spicy version)
One 6 ounce jar piquillo peppers, drained, blotted dry
2 garlic cloves, minced
1 large shallot, finely chopped
1 jar (8 ounces) fire roasted artichokes, drained blotted dry and quartered
1/4 cup chopped fresh Italian Parsley
1/2 cup fresh basil leaves, chiffonade. (For garnish)
4 fresh Belgium endives, outer large leaves only
Sherry Drizzle
1 teaspoon dijon mustard
1/4 cup aged sherry vinegar
1/2 cup really good olive oil
Whisk these three ingredients together and set aside.
Method
Slice the chorizo thinly into rounds, then stack them and julienne. Place the chorizo in a non-stick fry pan and sizzle until crispy. Remove and transfer to paper towel to absorb any excess fat and set aside.
In the same pan, add the shallot and garlic, and with the heat on low, soften the mixture, about five minutes. Add the peppers, artichokes and parsley, warm through and remove from the heat.
To serve, cut the stem end from the endives, carefully peel the outer leaves and set them on your serving platter. You should be able to get six to seven leaves from each one. Once you get the inner portion, cut the root end again and julienne it and add it to the cooled filling mixture.
Lay the leaves in a concentric circle on a round platter, spoon a portion of the filling into each endive cup, drizzle a tiny amount of the dressing over each cup, give a twist of fresh pepper and finish with the reserved chorizo and a sprinkle of fresh basil chiffonade.
Makes 24
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