I would love to write about 1000 words today on why I’m ridiculously excited over the Steelers heading to Super Bowl XLV, but with a bad cold and a fever it just took me six attempts to spell ‘ridiculously’ right. (Usually it would only take about three tries.)
Fortunately for me, other sites are doing the heavy lifting this afternoon. (Although I would say most Pittsburgh sports-based sites have posts that run along the lines of “WOOOOOOOO” up today.)
Steelers Lounge: Jets-Steelers Recap (Podcast) Have to hand it to JJ, Adam and Ryan. As I laid here in my fevered state, closing my eyes and listening to their podcast had me seeing the game all over again. Great play-by-play breakdowns.
Pittsburgh Sports and Mini-Ponies: Monday Morning Chrysler Recap GIFs of Rex Ryan throwing down his headset? I’m in!
SBNation: Jay Cutler Is Not A Quitter, He’s A Victim Of NFL’s Moron Soap Opera Spencer Hall, as per usual, nails it.
On to the recipe, before the next round of diphenhydramine kicks in.
Choricitos al Vino (Chorizo in Red Wine or “Fancy Cocktail Wieners”)
It’s 2011. If you haven’t upgraded your palate from your aunt’s famous “cocktail wieners in barbecue sauce with beans” by now, there really isn’t much more I can do for you other than to make a plea you try this Spanish tapas dish instead of the same old, same old.
1 pound cantimpalitos, a small Spanish chorizo. You can also use regular-sized chorizo sliced into 1/2 inch slices, preferably Spanish fresco chorizo or de Bilbao chorizo. Do not use a hard, cured chorizo varietal of sausage meats.
2-3 tablespoons olive oil
1/3 cup plus 1/4 cup of dry, red wine (Second portion optional)
1 teaspoon smoked paprika
Fresh parsley or thyme
Sliced bread for serving
I’ve seen a lot of different recipes for chorizo in red wine sauce. Some call for garlic, some call for shallots, some call for a dozen herbs and spices. This is the easiest, fastest way to make it with the least amount of effort. Plus, simple ingredients let the great taste of the chorizo shine through.
If you use the cantimpalitos, be sure to prick each one with a knife for before cooking so they do not explode.
In a large saute pan or skillet, heat up the chorizo and olive oil over medium-high heat, stirring occasionally, until browned on all sides. Should take about 10 minutes or so. (As always, the “safe” internal temperature of your meat is 165Âº.)
Once the chorizo is cooked, lower the heat a bit and add in 1/3 cup of dry red wine. Do so carefully or you and your dish could quickly turn into chorizo flambe!
After you’re sure the kitchen isn’t about to catch fire, stir in 1 teaspoon of paprika.
Simmer for a few minutes to reduce the wine and olive oil into a sauce.
Pour onto a platter for serving. If you see some more luscious darkened bits on the bottom of your pan, deglaze it with 1/4 cup more of red wine, reduce again and pour over the chorizo.
Top with fresh minced herbs and serve with bread tapas style to dip into the wonderful sauce.
See? Tapas. Much classier than your aunt’s Super Bowl cocktail wienies from 1976.