Cantimpalitos (Grilled mini chorizos with potato puree)
This recipe is simple but looks so impressive on the plate that you'll feel as if you had put one over on your dinner guests. Local potatoes are plentiful now at local farmers markets -- I got some beauties at the Janoski's stand at the Original Farmers Market in South Fayette -- but you're probably going to have to search harder for mini chorizos, a Spanish pork sausage sized for grilling and flavored with smoked paprika and garlic. Unable to find them, I ended up cutting large links from Parma Sausage in the Strip into bite-sized pieces, which worked just fine.
Be careful not to overcook the potatoes, or they'll turn into wallpaper paste. (Trust me!) Not that they still won't taste delicious.
- 2 pounds potatoes, cut into quarters
- 1/4 cup olive oil
- 6 cloves garlic
- 2 tablespoons butter
- 3 tablespoons heavy cream
- 1 tablespoon chopped fresh sage
- Salt to taste
- 36 cantimpalitos (mini chorizos)
In a large pot of boiling water, boil potatoes until soft. In a skillet, heat olive oil and garlic together on medium heat for 7 minutes, until garlic is cooked through, soft and brown. Drain potatoes and put them in a food processor with garlic, olive oil, butter, cream, sage and salt. Puree well and set aside; keep hot.
Heat a grill to medium-high. Thread cantimpalitos onto skewers, 6 pieces per serving. Grill for 4 minutes per side. Divide potatoes onto 6 plates and top each serving with a skewer of grilled sausages.
-- "Espana: Exploring the Flavors of Spain" by James Campbell Caruso (Gibbs Smith, 2012, $40)