Mexican Chorizo and figs

Yesterday LOML went to Church and I stayed home - post surgery recovery - and as she left I asked what's for dinner. "Something with Chorizo," she said, and I have no ideas". "We have plenty of figs". After watching the Service I did some research and found a couple recipes. Nothing that really fit, but I told her I would give it a try - cooking the main dish for the first time since surgery. What I came up with follows.

Three Chorizo sausages cut into 3/4 pieces (there are just the two of us)
12 figs cut 1/2 or 1/4
1 Shallot cut the long way
1 clove garlic smashed
Oil for frying the sausage
1/2 C red wine
1/4 C red wine vinegar
Honey - I used two of what came off the honey stick
1 small piece Cinnamon stick
1 Clove ground


Heat the oil in the skillet and brown the sausage, I added the shallot and garlic after I turned them to brown the other side. Add remaining ingredients and gently simmer 30 minutes.

LOML roasted some zucchini with Parmesan cheese sprinkled on it.

LOML took one bite, looked at me and said "This one is a keeper!"

Couple of notes - this used fresh figs, the original recipe called for dry figs. If you use dried figs (at least the way I dry them) they will absorb some of the liquid as they cook. You may need to add a little liquid. This should cook down into a thick sauce over the half hour.
The original called for sugar - I prefer honey anyway.

Sounds like a dish I had south of the border, except you left out the cumin and pablano peppers, served over rice with tortillas and cervesas on the side.

Sounds like sacrilege to me. I haven't have fresh figs in a LOOONGGG time! :( And I love figs! Chorizo is OK. It's not my favorite thing. Might work better with mild or sweet Italian sausage, though. ;)

Bill

Sounds very good sir. Would love to try.

The rain here the last few days has blown up my last few figs. I have a tree I planted 10 yrs ago, it has always kind of limped along and never really took off like a fig tree should. The only place I had to plant it at the time is probably a little too shady, and then again I probably don't take as good care of it as I should. I guess it's different here in Mississippi, when I was a kid in southwest Louisiana you planted a fig tree and jumped out of the way as quick as you could. I only get the figs the birds and deer leave behind as it is, now the rain ruined the rest of them dadburnit.

It’s amazing how two totally different flavors can go well together. Has anyone tried sharp blue cheese with jam on it?

Yum…………NOT!

We were both surprised at how good it did turn out. As far as figs go I can buy them year around dried at the grocery store. No I don't think I want to add cumin, it's hot enough as it is for us.

I planted a Celeste fig about 15 years ago and it is over 20 ft tall. The squirrels get most of them but we get a few. We planted a Brown Turkey fig in the Meditation Garden we built at Church. I used some of both. The Celeste are a small fig, they got cut in half, the brown turkey got cut in quarters.

I got deathly ill on a batch of chorizo, so I can not longer stand to eat it, or even smell it cooking.

I'd sure try it

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Char-Gar, was that Mexican or Spanish? The Mexican is a raw sausage and must be cooked. The Spanish is a smoked, dried sausage.

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Originally Posted by Wayne Smith

Char-Gar, was that Mexican or Spanish? The Mexican is a raw sausage and must be cooked. The Spanish is a smoked, dried sausage.

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I have never heard of anything but the ground Mexican version, that must be cooked. For most of my life, I have cooked chorizo and added it to eggs in the morning, until about 23 years ago. I was living in Deming NM and a new supermarket opened called "Peppers". They made and sold their own chorizo. I bought a pound, cooked it and it made me very ill. I can't stand the smell of it after that.

I don't blame you. Spanish Chorizo goes on your dried meat and cheese board. Along with your Virginia Salt ham and other smoked sausages.

"Has anyone tried sharp blue cheese"

The sharpening the better.

I like on savoring biscuits.

Mark

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Originally Posted by GregLaROCHE

It’s amazing how two totally different flavors can go well together. Has anyone tried sharp blue cheese with jam on it?

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No, but Stilton makes a yummy cheese omelet!

Thanks! Our fig tree is starting to ripen and put off fruit. We are going to try this one.