Red Wine Chorizo
With Blistered Cherry Tomatoes & Fresh Herbs
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I was provided with a copy of Cooking with Cocktails by the publishers – but I’d already bought a copy of my own. Because this book is amazing. All thoughts and opinions are my own.
You want to know the best thing about cooking somebody else’s recipe? You don’t have to be overly modest when it tastes ridiculously good. And in this case, I not only get to share a phenomenal recipe, I also get to share the spectacular cookbook that it came from. I’d better pace myself before I run out of superlatives.
I’m exceedingly happy to be hosting a recipe from Cooking with Cocktails by the wildly talented Kristy Gardner. In fact, I’m proud to be the anchor leg in an online book-tour-relay that has featured a whole swack of amazing bloggers (and amazing recipes). Kristy was one of the first bloggers I ever reached out to when I started Diversivore, and I’m now very proud to call her a friend. So when she asked me if I would review and share her new book – well, I didn’t even pause for a moment. Sure I wanted to help a friend – but I also knew that I was in for some really, REALLY good food. And now, so are you.
I had a bit of trouble deciding what to make – everything sounded great, but I was a little pressed for time. But the clouds parted when I got to page 67 and came face-to-plate with this recipe. It’s one of those dishes that you KNOW is going to be a hit just based on the title. Red wine. Chorizo. Blistered cherry tomatoes. Herbs. I mean, c’mon, what’s not to like? And you only get more excited when you realize how easy it is. The recipe itself is a red wine lover’s dream come true (so pick a really solid and delicious wine), and if you serve it alongside a nice loaf of crusty, warm bread – well it’s basically heaven. Plus, the ingredients are all easy to source, so you could be enjoying this VERY soon. In fact, if you keep reading, you can enter to win a copy of the book, and then you’ll be enjoying it for free! Well… I mean, you need to buy the wine and chorizo. I don’t think I can mail sausage.
EDIT: The contest/giveaway has now closed. Thanks!
Cooking with Cocktails
Kristy is the a writer extraordinaire (she’s actually an extraordinaire at many things, but we’ll stick to writing for now) with a knack for good eats and a penchant for cocktails. So when opportunity came knocking, she did the brilliant-yet-logical thing and smashed the two together. Cooking with Cocktails: 100 Spirited Recipes is a gorgeous (and clearly delicious) collection of recipes made with, inspired by, and crafted around cocktails and other boozy delights. Snacks, mains, drinks, desserts… it’s a fantastic book. Oh and Kristy’s writing is a blast to read – she’s fun, vivacious, and more than a little spirited. Perfectly suited to the material.
If you’d like to read some of Kristy’s writing (and you should), you can check out her book announcement and links to all of the other stops in the blog/book tour right here.
Looking to pick up a copy? My fellow Canadians can grab a copy from Chapters/Indigo, or from Amazon. American readers can pick up a hard copy or e-book on Amazon, at Barnes and Noble, or from the publisher. And EVERYONE (including North Americans) can find the book on the Book Depository. Please note that this final link is an affiliate link – if you purchase from the Book Depository I see a small commission that helps keep Diversivore running.
This is a wonderfully simple recipe, and the original instructions from the book tell you everything you need to know. I will make a few little notes specific to my particular attempt at the recipe though – hopefully they’ll help a few of you out.
When it comes to the serving size, this is a pretty flexible recipe. I cut the recipe down a little and it worked wonderfully. I’m sure you could halve it or even quarter it if you wanted to make a very small portion. Likewise, it could easily be doubled to serve a party, though your cooking times would probably be extended a fair bit to cook down all the liquid. On that note – choose a good wine that you enjoy the taste of, as it’s going to impact the final dish pretty heavily. In the name of full disclosure (and with apologies to the Spanish), I used a Bordeaux. But hey, that’s just a mere 200 km or so from Spain… so… close?
As for the herbs, the recipe is pretty flexible on the combination you use (though I personally wouldn’t go with all thyme). I had a lot of flat-leaf parsley and a little bit of fresh oregano, so that was the combination I went with. I can wholeheartedly recommend it. I also really like the suggestion to add a few extra herbs on top of the whole thing before serving – in fact I would shuffle that from ‘optional’ to ‘highly recommended.’
As for serving, I went with freshly baked bread and there was no looking back. It’s a pretty fantastic way to go, and if you can get it fresh out of the oven, it’s that much better. It’s worth noting that the meal itself is gluten-free, but if that’s important to you then you’ll have to chose a bread to match. Alternately you could stretch this out and make a full meal out of it by serving it alongside some polenta, couscous, or pasta. Cooking with Cocktails includes a great recipe for simple, classic polenta that would work very nicely.
The information given does not include bread or polenta.
No ingredient pages have been written yet for any of the ingredients in this recipe. Like to see one? Let me know in the comments below or by email.
No pantry pages have been written yet for any of the ingredients in this recipe. Like to see one? Let me know in the comments below or by email.
Recent European Recipes
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- 2 tbsp olive oil
- 1 large onion thinly sliced
- salt to taste
- 3 cloves garlic minced
- 4 links fresh chorizo sausage sliced into 1-inch pieces
- 1.5 cups dry Spanish red wine
- 15 cherry tomatoes halved
- 1 bay leaf
- 1/2 cup chopped fresh herbs (e.g. thyme, oregano, and/or flat-leaf parsley)
- 1 tbsp unsalted butter
- crusty bread to serve (optional)
Heat the oil in a large frying pan over medium-low heat.
When shimmering (but not smoking), add the onion, season with salt, stir well, and allow to cook for 5 to 7 minutes, stirring occasionally.
When just starting to caramelize, add the garlic and mix well.
When fragrant, throw the chorizo into the pan and brown on all sides. This should take about 5 more minutes.
Pour in the wine, add the tomatoes, a pinch of salt, and the bay leaf, and stir well to combine.
Bring to a simmer and allow the mixture to reduce for about 10 minutes, or until the sauce has thickened and is no longer "soupy."
Discard the bay leaf, add the herbs and butter, and stir to combine.
Serve with a loaf of your favorite bread and, if desired, a few additional herbs sprinkled on top. Eat.
Serve with crusty bread - or, if you want to make a whole meal out of it, a side of polenta.