Monday, 2 March 2015

Grilled Chorizo and White Cheddar

Last weekend was glorious. Sparkling fresh fallen snow, bright blue skies, and campfire cooked sausages; I would never tire of winter if every weekend was spent at the cabin. Dave and I cross country skied out to Pine Point Rapids, close to our cabin in the Whiteshell. At the far point of the 6 km loop there's a warm up shack that's usually stocked with fire wood. When we showed up to the rapids one group was just leaving and had already started a nice fire in the grate outside - a perfect spot to cook up our picnic for two.

Admittedly this is another random grouping of ingredients more then it is a recipe. Without question, the most important take away from my Articling year was the patented move of combining grilled chorizo with white cheddar in one mouthful. There's a good chance that if you've been to our house or cabin in the past six years - we've fed you this. It's become quite a staple among our friends. 

Grilled Chorizo and White Cheddar

Must Haves:

Chorizo Sausages
1 lime
Aged White Cheddar (4 year old from Costco is best)

Recomended Picnic Add Ins:

Clamato for the Beers
Asian Pears

Cut cheese into small cubes before leaving. If you're lucky enough to be cooking the sausage on an open fire, and if you have a husband whose willing to carry the weight of the world on his shoulders to indulge your every whim, also pack a cutting board, knife, some kindling, matches, newspaper etc. 

Grill Sausage: If on an open flame (BBQ or campfire) try to cook on indirect heat away from the flame, until heated through and blackened, about 10 minutes, turning often. If at home, cook on a sheet pan under the broiler on high, about 4 mins per side, until blistering. Slice sausage into bite sized peices. Halve a lime and squeeze juice overtop of chorizo. 

Stab a piece of cheese and chorizo with a toothpick and prepare to become addicted to this grown up version of kielbasa and marble cheese. 

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