Sunday, January 18, 2015
Sunday, November 9, 2014
I discovered pinchos reading through the Food Network Magazine. It's basically a Spanish appetizer served on a toothpick. This is a really easy and great idea from the Food Network Magazine. You can also customize it to your liking.
The first time I made it I used Manchego cheese as the recipe indicated.
The second time I made it, I used Chile Jack with Hatch Pepper cheese made by Great Midwest that I found at Sam's Club. It's a Monterary Jack cheese with Habanero, Hatch, and Chipotle Peppers with added smoke flavor. I loved it and so did the party guests. The cheese added more flavor and a slight kick to these easy appetizers.
Unfortunately Food Network Magazine didn't list out ratios for this recipe. Below is approximately the ratio I used so hopefully you will give these a shot as well!
In a pot, add a couple of Yukon potatoes, cover with water, and salt the water with some kosher salt. Bring to a boil until fork tender. Not too tender. You do not want it where it’s too soft. You want it to be able to pick them up and eat.
When cooked, drain the boiled potatoes and let cool enough to handle. Peel the potato skin. Then slice into about ¼ inch thick rounds. Then slice each round in half (it makes it easier to eat, otherwise it’d be too big).
In a small mixing bowl, mix together about ¼ cup of mayo, 1 tablespoon chopped capers, 1 teaspoon fennel seeds, salt and pepper to your liking. Spread some of the mayo sauce on each sliced potato round. Then top each with a slice of the Chile Jack with Hatch Pepper cheese, slice of dried chorizo, and a piece of sliced green olive with pimento. Skewer with toothpicks and enjoy!