Chorizo Vinaigrette →

Served warm or at room temperature, this flavorful vinaigrette adds a subtle piquant note to salads, vegetables, and grilled or roasted protein. It also adds delicious flavor drizzled over hummus or white beans. Use the crisp, crumbled sausage as a garnish. 

Chorizo Vinaigrette
Makes about ½ cup

INGREDIENTS

•  1 ½ ounces cured Portuguese linguiça or Spanish chorizo (not fresh Mexican chorizo)

•  ½ medium shallot

•  3 sprigs fresh cilantro (or parsley if you don’t like cilantro)

•  ¼ cup olive oil, divided

•  1 tablespoon fresh lemon juice

•  2-tablespoons sherry vinegar

•  ¾ teaspoon honey

•  ¼  teaspoon Dijon mustard

•  ¼ teaspoon kosher salt, plus more as needed

• Freshly ground black pepper 

PREPARATION

1. Cut the linguiça or Spanish chorizo into quarters lengthwise, then cut crosswise into 1/4-inch thick pieces (about a scant half cup).

2. Mince the shallot. Finely chop the leaves and tender stems of 3 fresh cilantro or parsley sprigs (about 3-4 teaspoons).

3. Place the sausage in a medium skillet and add 2 tablespoons of olive oil. Cook over medium heat, stirring occasionally, until the sausage is crisp, and the fat is rendered. Using a slotted spoon, transfer the sausage to a paper towel-lined plate. (*See Note)

4. Add the shallot to the skillet and cook, stirring occasionally, until just translucent and fragrant (not brown), about 2 minutes. Remove the skillet from the heat.

5. Add the lemon juice, cilantro or parsley, sherry vinegar, honey, Dijon mustard, and kosher salt to the skillet and stir to mix. (*See Note)

6. Spoon the warm vinaigrette over salad greens, roasted vegetables, or grilled or roasted protein of choice. Serve with the crispy chorizo garnish. 

RECIPE NOTES
*Optional but recommended: peel the casing off the linguiça before frying. Place the fried sausage in a food processor and pulse a few times to break up the meat and use it as a crumbled garnish. 
*Optional for a smoother vinaigrette: add the contents of the skillet to a blender or food processor along with the remaining 2 tablespoons of olive oil and blitz until you have a smooth mixture. Taste and season with more kosher salt and black pepper as needed.
*Storage: Leftover vinaigrette can be refrigerated in a heatproof jar for up to 5 days. Rewarm in a saucepan over low heat or the microwave, then whisk or shake again before using. The cooked chorizo can be refrigerated in an airtight container for up to 5 days. 

Adapted from: https://www.thekitchn.com/chorizo-vinaigrette-recipe

Rhubarb Chutney →

Mid-Spring to early Summer is rhubarb season here in the Connecticut Valley. Widely grown in the cooler climes of North America and Europe, anyone who grows rhubarb is already aware of the culinary delights of the brightly colored, tart, and slightly bitter fibrous rhubarb stalks as well as the toxicity of rhubarb leaves. Here in New England, I grew up eating sweet-tart custardy rhubarb desserts and strawberry rhubarb pie. Delicious! This recipe has been a project to expand my use of rhubarb from strictly desserts into the realm of a savory-fruity condiment to pair with meats, especially Spring lamb or pork. After trying multiple recipes for Rhubarb Chutney, Florence Fabricant’s recipe in the food section of the New York Times came closest to what I was looking for and provided the starting point for what became the finished recipe. Like many chutneys, it’s easy to make and will keep for several weeks in the fridge. Give it a try the next time you cook lamb or pork. I hope you enjoy it.

Yield about 1 ½ cups
Ingredients:

• 2 cups coarsely diced rhubarb (about 1/2-3/4 inch length)

• 1/4 cup chopped red onion

• 1 1/2 cups demerara sugar (or light brown sugar)

• 1/4 cup lemon juice + zest of ½ lemon minced

• 1/4 cup cider vinegar

• 1/2 tart green apple, peeled and diced to about 1/4 inch

• 1/2 cup dried cranberries (Craisins)

• 1 1/2 tablespoons minced fresh ginger

• 1/4 teaspoon cinnamon, or half a 3 inch cinnamon stick

• 5 black peppercorns

• 4 whole cloves

Preparation:

1. Place freshly cut rhubarb, sugar, and lemon juice in a heavy saucepan. Bring to a simmer and add the remaining ingredients. (Note: Previously frozen fresh rhubarb loses its crunchiness, so you can add all the ingredients at the same time if using thawed frozen rhubarb.)

2. Continue to simmer 15-20 minutes, until the rhubarb is tender and the mixture has thickened.

3. The chutney will keep for several weeks in the refrigerator.

Adapted from: https://cooking.nytimes.com/recipes/7308-rhubarb-chutney
@FlorenceFabricant