If you ask anyone in my family of origin, they’ll probably say the happiest time for us as a family was the four-year period we spent in Spain. My dad had shore duty, my parents had more money than they were used to, and the living was relatively easy.
I have mentioned some of my Spanish food faves already: Spanish tortilla, paella, etc. Usually, when I mention these foodstuffs, people at least know what I’m talking about. Here in San Diego, though, mostly only foodies know what I mean when I say “Spanish chorizo.”
Spanish chorizo is very, very different from Mexican chorizo, which is what people are used to around here. Mexican chorizo is very loose — like ground meat at fridge temperature and practically liquid once cooked. Spanish chorizo is more the texture of pepperoni or other hard/dry sausages.
The really weird part to most people, though, is how we cooked it. Basically, mom would pour Everclear over it and light it on fire. Talk about a fun lunch! Besides the fun of watching it flame, it was a quick meal that didn’t heat up the kitchen, so it was mostly a summer food for us.
I almost didn’t post this because it’s really just a method and a memory, but it’s really good, and it’s nice to have some simple warm-weather meals to share.
The steps are so simple:
- Put Spanish chorizo on a heatproof plate or pie tin
- Douse it in Everclear or other highly alcoholic liquid (in a pinch, brandy is fine, but you don’t need anything expensive)
- CAREFULLY light it and let the alcohol burn off
- Let it cool for just a minute or two
- Slice the charred chorizo and eat it on good bread with as many sides as you want: veggies, olives, roasted red peppers, etc.
I’m a little sad that you won’t have the nostalgia to go with it. Or do you? Do you have foods like this in your history? I’d love to hear about them!