Category: Starters
Sausage & Pepper Poppers
Chorizo Tapas
A smoky and slightly spicy style Spanish sausage poached in red wine, flambéed in brandy and sprinkled with garlic and parsley!
What are Tapas?
Tapa actually means lid
Back in the early days of Spain, bar keepers would lay a slice of bread to act like a lid over drinks to keep any unwanted guests out of the liquid
As time progressed the “lids” started to get elaborate with different types of food to keep the patrons happy and thus Tapas were born
We are going to make these great chorizo tapas which are simple and great as a starter
First up we will need Spanish style chorizo
Using a fork, poke holes all around the sausage through the casing
Next, we will need 1/12 cups of dry red wine (like a Cabernet)
Add the sausage to a saucepan and cover with the wine
Bring to a boil then reduce the heat to a low simmer
Cover and allow to cook for 20 minutes
Halfway through cooking, turn the sausage
After the 20 minutes are up remove the sausage from the heat and allow to cool
We have poached them and now we are going to marinate them in the wine that has the chorizo flavor imparted in it
Refrigerate overnight for maximum flavor
Remove the chorizo from the wine and set aside
Slice the sausages on a bias
Strain the wine and discard any of the fats while reserving the liquid in a bowl
We will also need 2 tablespoons of brandy
Add the brandy to a saucepan over medium heat and start to slowly simmer
Carefully ignite the brandy to flambé and cook off the alcohol
As the flames start to die down, add in the chorizo and toss to coat with the reduced brandy
Pour in the reserved wine
Bring to a boil then reduce to a gentle simmer
Cook until the wine sauce is reduced by half
Chop a tablespoon of fresh parsley and grate 1 garlic clove
Toss the chorizo sausage in the reduced wine sauce and serve sprinkled with parsley and garlic!
Enjoy!!!
Simply Sundays! ~ Chorizo Tapas
Ingredients
5 fresh Spanish chorizo sausages
1 1/2 cups of dry red wine (like a Cabernet)
2 tablespoons of brandy
1 grated garlic clove
1 tablespoon of fresh chopped parsley
Directions
Using a fork, poke holes all around the sausages through the casing on both sides. Add the sausage to a saucepan and cover with 1 1/2 cups of dry red wine (like a Cabernet).
Bring to a boil and then reduce the heat to a low simmer. Cover and allow to cook for 20 minutes. Halfway through cooking turn the sausage. After the 20 minutes are up remove the sausage from the heat and allow to cool. Refrigerate overnight for maximum flavor
Remove the chorizo from the wine and set aside. Slice the sausages on a bias. Strain the wine and discard any of the fats while reserving the liquid in a bowl
Add 2 tablespoons of brandy to a saucepan over medium heat and start to slowly simmer. Carefully ignite the brandy to flambé and cook off the alcohol. As the flames start to die down add in the chorizo and toss to coat with the reduced brandy
Pour in the reserved wine. Bring to a boil then reduce to a gentle simmer. Chop a tablespoon of fresh parsley and grate 1 garlic clove. Toss the chorizo sausage in the reduced wine sauce and serve sprinkled with parsley and garlic
Architec Carving Board, Gripperwood
NuWave Flex Precision Induction Cooktop
ZELITE INFINITY Chef Knife 8 inch
© Simply Sundays 2020
All rights reserved
Gorgonzola Cheese Bites
These buttery, creamy cheese bites have a slight woodsy flavor from rosemary and a welcome crunch from toasted pecans
I’ve used gorgonzola for this particular recipe, but you can just as easily substitute blue cheese
Our son Mike and I are blue cheese buddies. I’m not sure who loves it more! I’ll order something in a restaurant just because it has either gorgonzola or blue cheese in it
What’s the difference between gorgonzola and blue cheese?
Gorgonzola is produced in Northern Italy is made primarily from cow’s milk. It’s milder in taste and softer in texture than its blue cheese cousin
Blue cheese can be made from cow’s, sheep’s, or goat’s milk. It has a sharper bite and is more hard and crumbly than gorgonzola.
Measure out 8 ounces each of room temperature gorgonzola and cream cheese. Combine in the bowl of a mixer with 2 tablespoons of chopped fresh rosemary, 2 tablespoons of dry white wine, a dash of worcestershire, and a pinch each of kosher salt and black pepper
Mix on medium until the ingredients are well combined and creamy
Cover with plastic wrap and refrigerate until firm for at least an hour. If prepping ahead, you can keep the mix in the fridge overnight and then scoop out into balls before serving
No need to be this particular, but I like to weigh each ball to make sure they are all uniform. I’ve done the math for you… 3/4 ounce will give you 20 gorgonzola cheese bites
I scoop the cheese mixture out onto a sheet pan lined with parchment and roll into balls
Once they’re all rolled, put back in the fridge for another 15-20 minutes so they firm up
Final step is to roll each ball in chopped toasted pecans. You can buy the pecans chopped and just heat them in a frying pan over low heat for a few minutes until fragrant. This brings out the nutty flavor
Once the nuts are cooled, place in a small bowl and roll one cheese bite at a time until coated and place them back on the sheet pan
Serve either chilled or at room temperature and garnish with a sprig or two of fresh rosemary
Enjoy!
Simply Sundays ~ Gorgonzola Cheese Bites
Ingredients
8 ounces room temperature gorgonzola
8 ounces cream cheese
2 tablespoons of chopped fresh rosemary + fresh rosemary for serving
2 tablespoons of dry white wine
a dash of worcestershire
A pinch each of kosher salt and black pepper
1 1/2 cups of toasted chopped pecans
Directions
Measure out 8 ounces each of room temperature gorgonzola and cream cheese and combine in the bowl of a mixer with 2 tablespoons of chopped fresh rosemary, 2 tablespoons of dry white wine, a dash of worcestershire, and a pinch each of kosher salt and black pepper
Mix on medium until the ingredients are well combined and creamy
Cover with plastic wrap and refrigerate until firm for at least an hour. If prepping ahead, you can keep the mix in the fridge overnight and then scoop out into balls before serving
Scoop the cheese mixture out onto a sheet pan lined with parchment and roll into balls
Once they’re all rolled, put back in the fridge for another 15-20 minutes so they firm up
Heat the chopped pecans in a frying pan over low heat for a few minutes until fragrant
Once the nuts are cooled, place in a small bowl and roll one cheese bite at a time until coated and place them back on the sheet pan
Serve either chilled or at room temperature and garnish with a sprig or two of fresh rosemary
Tools used to make this recipe
Reynolds Kitchens Parchment Paper
Wilton Recipe Right Non-stick Cookie Sheet Set, 2-Piece
OXO Stainless Steel Food Scale
© Simply Sundays 2019
All rights reserved
Asparagus Puff Pastry Bundles
Looking for an elegant yet simple appetizer for your next occasion?
Try these tasty bundles of roasted asparagus, salty prosciutto & creamy mozzarella wrapped in a light and flaky puff pastry
Let’s start by assembling the ingredients
You’ll need one sheet of defrosted puff pastry, 1 bunch of fresh asparagus, 8 thin slices of prosciutto, 8 slices of mozzarella, 1/2 teaspoon each of kosher salt, black pepper, and garlic powder, 1 tablespoon each of sesame and poppy seeds. You’ll also need a beaten egg and some olive oil
Trim the woody stems from the asparagus and drizzle with olive oil, the kosher salt, black pepper and garlic powder. Set aside
How long does asparagus last in the fridge?
Fresh raw asparagus lasts about 3 to 4 days in the fridge on its own. If you wrap in a damp paper towel before storing, you’ll get another 2 to 3 days
In my opinion, the best way to store fresh asparagus in your fridge is in a small bowl or jar of water. That’s how they display it at the supermarket, right? It will last anywhere from 8-10 days when you use this method
Dust your work space with flour and roll out the puff pastry dough into a large rectangle
Cut into 8 squares. They won’t be perfectly even, but that’s ok. Once they bake, they’ll all look uniform. Or at least uniform “enough” 
On each square, place a slice of prosciutto folded in half, slice of mozzarella and 2-3 asparagus spears
Fold in one of the corners and brush with the egg wash. Fold the other corner and press lightly so the corners stick together
Repeat, repeat, repeat and place on a sheet pan with parchment that has been sprayed with cooking oil
Once they’re all wrapped into bundles, brush each one with the remaining egg wash. Sprinkle with the sesame and poppy seeds
Bake at 400 degrees F for 12 minutes or until golden brown
You can serve these tasty little bundles as an appetizer or as a side to a main course
Enjoy!
Simply Sundays ~ Asparagus Puff Pastry Bundles
Ingredients
1 sheet of defrosted puff pastry
1 bunch of fresh asparagus
8 thin slices of prosciutto
8 slices of mozzarella
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1 tablespoon sesame seeds
1 tablespoon poppy seeds
1 beaten egg
olive oil
Directions
Preheat oven to 400 degrees F
Trim the woody stems from the asparagus and drizzle with olive oil, kosher salt, black pepper and garlic powder. Set aside
Dust your work space with flour and roll out the puff pastry dough into a large rectangle; cut into 8 squares
On each square, place a slice of prosciutto folded in half, slice of mozzarella and 2-3 asparagus spears
Fold in one of the corners and brush with the egg wash. Fold the other corner and press lightly so the corners stick together
Repeat with the remaining squares and place on a sheet pan with parchment that has been sprayed with cooking oil
Once they’re all wrapped into bundles, brush each one with the remaining egg wash. Sprinkle with the sesame and poppy seeds
Bake at 400 degrees F for 12 minutes or until golden brown
Tools used to make this recipe
Norpro Stainless Steel Scraper/Chopper
Reynolds Kitchens Parchment Paper
Good Cook Classic Wood Rolling Pin
Wilton Recipe Right Non-stick Cookie Sheet Set, 2-Piece
© Simply Sundays 2019
All rights reserved