Pork and Chorizo with Piquillo Peppers (Caracmusa)
Makes 4 servings
Ingredients
6 oz Spanish chorizo, casing removed, halved lengthwise and thinly sliced
8 medium garlic cloves, peeled
2½ tsp dried oregano
2½ tsp ground cumin
Kosher salt and ground black pepper
28 oz can whole peeled tomatoes, drained, juices reserved
1¼ lb pork tenderloin, trimmed of silver skin and cut into ½-inch pieces
3 TB grapeseed or other neutral oil, divided
1 large yellow onion, finely chopped
½ cup dry sherry, such as Fino
1½ cups jarred piquillo (or roasted red peppers), patted dry and cut into ½-inch pieces
1 cup packed flat-leaf parsley leaves, roughly chopped
Directions
In a food processor, combine half of the chorizo, the garlic, oregano, cumin, 1 teaspoon pepper and 3 tablespoons of the tomato juices. Process until smooth, about 2 minutes, scraping the sides of the bowl as needed.
Transfer 3 tablespoons of the chorizo paste to a medium bowl and stir in 1 teaspoon salt and another 1 tablespoon of the tomato juices. Add the tenderloin and toss, then let marinate at room temperature for 15 minutes.
Meanwhile, add the drained tomatoes to the chorizo paste in the processor and process until smooth, about 1 minute; set aside.
In a 12-inch skillet over medium-high, heat 1 tablespoon of the oil until beginning to smoke. Add the pork in a single layer and cook without stirring until well-browned, 4 to 6 minutes. Return the pork to the bowl.
Add the remaining 2 tablespoons oil to the skillet and heat over medium until shimmering. Add the onion, cover and cook, stirring occasionally, until softened, about 8 minutes.
Pour in the sherry and cook, scraping up any browned bits, until most of the liquid evaporates, 2 to 4 minutes.
Stir in the tomato-chorizo mixture and remaining tomato juice. Bring to a simmer, then reduce to medium-low. Cover and cook until the flavors meld, about 10 minutes.
Uncover and continue to cook, stirring occasionally, until slightly thickened, another 5 minutes.
Return the pork and any accumulated juices to the skillet and add the remaining chorizo and piquillo peppers. Cook, stirring occasionally, until the pork is heated through, about 5 minutes.
Stir in the parsley, then taste and season with salt and pepper. Ladle into shallow bowls and serve hot with crusty bread.
Recipe from The Complete Milk Street TV Show Cookbook
The CookingBites recipe challenge: sausage
Makes 4 servings
Ingredients
6 oz Spanish chorizo, casing removed, halved lengthwise and thinly sliced
8 medium garlic cloves, peeled
2½ tsp dried oregano
2½ tsp ground cumin
Kosher salt and ground black pepper
28 oz can whole peeled tomatoes, drained, juices reserved
1¼ lb pork tenderloin, trimmed of silver skin and cut into ½-inch pieces
3 TB grapeseed or other neutral oil, divided
1 large yellow onion, finely chopped
½ cup dry sherry, such as Fino
1½ cups jarred piquillo (or roasted red peppers), patted dry and cut into ½-inch pieces
1 cup packed flat-leaf parsley leaves, roughly chopped
Directions
In a food processor, combine half of the chorizo, the garlic, oregano, cumin, 1 teaspoon pepper and 3 tablespoons of the tomato juices. Process until smooth, about 2 minutes, scraping the sides of the bowl as needed.
Transfer 3 tablespoons of the chorizo paste to a medium bowl and stir in 1 teaspoon salt and another 1 tablespoon of the tomato juices. Add the tenderloin and toss, then let marinate at room temperature for 15 minutes.
Meanwhile, add the drained tomatoes to the chorizo paste in the processor and process until smooth, about 1 minute; set aside.
In a 12-inch skillet over medium-high, heat 1 tablespoon of the oil until beginning to smoke. Add the pork in a single layer and cook without stirring until well-browned, 4 to 6 minutes. Return the pork to the bowl.
Add the remaining 2 tablespoons oil to the skillet and heat over medium until shimmering. Add the onion, cover and cook, stirring occasionally, until softened, about 8 minutes.
Pour in the sherry and cook, scraping up any browned bits, until most of the liquid evaporates, 2 to 4 minutes.
Stir in the tomato-chorizo mixture and remaining tomato juice. Bring to a simmer, then reduce to medium-low. Cover and cook until the flavors meld, about 10 minutes.
Uncover and continue to cook, stirring occasionally, until slightly thickened, another 5 minutes.
Return the pork and any accumulated juices to the skillet and add the remaining chorizo and piquillo peppers. Cook, stirring occasionally, until the pork is heated through, about 5 minutes.
Stir in the parsley, then taste and season with salt and pepper. Ladle into shallow bowls and serve hot with crusty bread.
Recipe from The Complete Milk Street TV Show Cookbook
The CookingBites recipe challenge: sausage