Monday, September 14, 2009
Garlic Croutons and Chorizo
Garlic Pan-Fried Bread and Chorizo
7 oz. Chorizo, outer casing removed
5 Thick slices – Day old country bread, cubed
Olive oil for frying
5 Cloves garlic, finely chopped
3 T. chopped fresh flat leaf parsley
In one pan, add enough olive oil to generously coat the pan and toss in the bread cubes. Turn on medium heat and toss the bread until completely coated. (Add more olive oil if needed) Cook for about 5 minutes or less until the bread is toasted, while tossing frequently. Before removing from pan, add the garlic and toss around until cooked – about one minute. Remove and let cool on a plate. Add the chorizo and cook for about 3 to 5 minutes until cooked. The chorizo will crumble and create a bit of oil. Drain into a colander with a lining of paper towel. This will absorb the excess oil before mixing with the bread cubes.
Wipe down the pan of excess chorizo oil and add the bread cubes back along with the chorizo. Heat for 1 to 2 minutes until hot and add to a serving bowl. Sprinkle with the parsley and serve.