The first flurry of the holidays, Thanksgiving, is past and we’re into the flurry of activity getting ready for Christmas. Our son was all excited once the meal of Thanksgiving was over because that meant the Christmas songs could start playing! I swear that kid would play those songs year round, crazy kid. Egg nog is pretty much the only thing that we do Christmas wise before December. Well, that and the cards.
I normally use Shutterfly for the cards and family photo books. This is the last year I’ll do that for the cards. Couldn’t use that site for the book because they took away a lot of features I like to use. So I am trying to learn Blurb. A big feature I like is to use my photos as a faded background. Blurb doesn’t do that either but I can fade them using GIMP. Just a bit of jumping through hoops to get the book done. So that is getting pushed out to the New Year. But I hear Blurb is good for creating books like cookery books so I figure now is a good a time as any to learn. I am curious which software of Blurb to use so I’d be interested in feedback.
The recipe I’m showing here was done for my husband’s birthday to go along with the jerk chicken I made. It came from a book my family found for me at the annual library sale. It is called Tapas by Susanna Tee. I found an easy recipe for chorizo simmered in red wine. Something easily eaten at a party.
I would recommend finding good quality chorizo. We found average chorizo and it didn’t absorb the wine during the marinating stage as well as it should have. No worries, it came out in the end.
To start, always pick a good wine. Never use cooking wine or plonk. If it’s not good enough to drink, it’s not good enough to cook with!
In a saucepan, bring to a boil about a cup of the red wine. Then cover and reduce the heat. Simmer for 15-20 minutes. Remove from the heat and pour into a bowl big enough for the sausages. Prick the sausages and marinate overnight.
When you are ready to cook these, slice the chorizo into pieces. Add them to a skillet. Warm a couple of tablespoons of brandy then pour into the skillet. And, this is the fun part, light it up!
As fun as this is, be careful. Not all flame is visible and you don’t want to get burned. You can see in the picture the sausage didn’t really suck in the wine. I suspect, better chorizo would do that. Once the brandy has cooked off add the wine you used to marinate the sausages. Simmer on medium heat until the wine has reduced quite a bit.
To serve, sprinkle freshly chopped parsley over the chorizo.
This is a great dish for a tapas meal, party, or potluck. And it is very easy to make which is always good. 🙂