HOME      KATE'S GLOBAL KITCHEN       SEARCH      COOKBOOK PROFILES    I LOVE DESSERTS      GLOBAL DESTINATIONS     SHOPPING     CONTACT


the appetizer:

Latin Grill: Sultry and Simple Food for Red-Hot Dinners and Parties by Rafael Palomino, includes recipes like Grilled Sweet Plantains, Abuelita Style; Grilled Arepas with Farmer's Cheese (or Queso Blanco); and Grilled Chorizo (Colombian Sausage with Ají Rojo).

Cookbook

 

Grilled Chorizo
(Colombian Sausage with Ají Rojo)

Servings: 4

Grilled Chorizo

 

It's not just because of my heritage that I love Colombian sausage! Maybe it's the combination of garlic, green onions, cumin, and cilantro. These spices manage to find their way into many of my dishes, but that's understandable: their flavors bring back great childhood memories for me and they're delicious. Here I've combined their flavor with my interpretation of a traditional Colombian salsa: ají rojo. The sauce—which is great on top of everything from chips to yuca—is easy to prepare, and it's great to keep on hand for other grilled meat dishes.

  • 1/2 red onion, finely diced
  • Juice of 1 lime
  • 1 red tomato, diced
  • 1/2 cup olive oil
  • 1/4 cup white balsamic vinegar
  • 1/2 habañero chile, peeled, seeded, and finely diced
  • 1 teaspoon chopped chives
  • 1 teaspoon chopped cilantro leaves
  • 4 Colombian chorizo links

In a large bowl, combine the onion, lime juice, tomato, olive oil, and balsamic vinegar. Add the chile, chives, and cilantro and stir well. Let the mixture sit for at least 15 minutes. (This can be done several hours ahead of time; keep it in the refrigerator and bring it to room temperature just before serving.)

Light a fire in a charcoal or gas grill. Cook the sausages, turning every couple of minutes, until cooked through, about 10 minutes. (The grilling time will vary depending on the thickness of the sausages.) Remove the sausages from the grill and place them on a chopping board. Slice each sausage into rounds (on a slight angle) and place on a platter, or onto four plates. Top with the ají rojo and serve.

 
  • from:
    Latin Grill
    Sultry and Simple Food for Red-Hot Dinners and Parties
  • by Rafael Palomino with Arlen Gargagliano
  • Photographs by Dan Goldberg
  • Chronicle 2010
  • Paperback; 160 pages; $19.95
  • ISBN-10: 0811866602
  • ISBN-13: 978-0-8118-6660-6
  • Reprinted by permission.

Buy Latin Grill

 

Latin Grill

 
 
Kitchen Gypsy

This page created July 2010


The Global Gourmet
The Global Gourmet®
Main Page

 

Chinese New Year
Celebrate Chinese &
Lunar New Year

   Clip to Evernote

Bookmark and Share

 

Twitter: @KateHeyhoe

 
Search this site:

Advanced Search
Recent Searches


Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Archives
Conversions, Charts
   & Substitutions
Search

About the
Global Gourmet®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Saltie
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks

 

Kitchen & Home
Markdowns

 
.

Copyright © 1994-2013,
Forkmedia LLC

 

 


cat toys Catnip Toys
 

Kitchen & Home
Markdowns

 
.