TEMECULA – Celebrations of Hispanic heritage can focus on everything from Hispanics contributions in art, science and sport, but no true celebration of Hispanic culture is complete without including cuisine.
Hispanic cuisine is versatile, and chances are foodies from all walks of life can find a Hispanic dish that will please their palates and whet their appetites for even more. The following recipe for “Cantimpalitos or Grilled Mini Chorizos with Potato Puree” from James Campbell Caruso’s “Espana: Exploring the Flavors of Spain” published by Gibbs Smith is simple to prepare and packs a flavorful punch.
Cantimpalitos or Grilled Mini Chorizos with Potato Puree
- 2 pounds potatoes, cut into quarters
- 1/4 cup olive oil
- 6 cloves garlic
- 2 tablespoons butter
- 3 tablespoons heavy cream
- 1 tablespoon chopped fresh sage
- Salt to taste
- 36 cantimpalitos or mini chorizos
In a large pot of boiling water, boil the potatoes until soft. In a skillet, heat the olive oil and garlic together on medium heat for seven minutes, until the garlic is soft, brown and cooked through. Drain the potatoes and put them in a food processor with the garlic, olive oil, butter, cream, sage and salt. Puree well and set aside; keep hot.
Heat a grill to medium-high heat. Thread cantimpalitos onto skewers; use six pieces per serving. Grill for four minutes per side. Divide the puree onto six plates and top each serving with a skewer of grilled sausages.