and then there was Wimbledon: Spanish Chorizo Rolls and Pimm's
|hats and all after our day at Court 1, Wimbledon 2013|
So that partially explains where I've been. The week before I left we hosted along with our great neighbors, an almost pig roast party. The day I left was Sara's 21st birthday. I've been a little busy. Hopefully your summer is breezing along too and you've barely noticed that I've been a big slacker in the posting department.
So today's post will logically revolve around my trip to London. I've been pouring through my photos and Sunday got super inspired after watching the men's final from Wimbledon on television, to stir up a batch of Pimm's cocktails. And to round out the day with more than a drink, I decided to recreate a favorite food find from London's Borough Market, Spanish chorizo rolls. Throw some Indiana sweet corn (or local corn wherever you may be) on the grill and chill some watermelon slices and you are good to go for a summer dinner for grown-ups (and we are all grown-ups here now).
Under the glowing recommendations from both Ina Garten (who tweeted about it) and Kelly Rogers (who warned us to go hungry), Susan and I sampled our way through London's Borough Market. Ina urged us to try Brindisa's tapa restaurant, but we joined the fast-growing que for their chorizo sandwiches grilled and assembled in the market. Another booth served up Pimm's from pitchers. Perfect.
Spanish Chorizo Rolls
spanish chorizo links (I found some excellent ones in the meat case area at my Whole Foods)
rocket (aka arugula), washed and toweled or spun dry
Heat up your grill. Core your red peppers (two is good, but if you have more just grill them all and use them in another dish). Cut the red peppers into three or four big sections. Place skin side down on grill and char the skins (about 10-15 minutes). Remove from grill and place in a paper lunch bag to steam (roll down the top and let them rest for about 10 minutes). Meanwhile slice your chorizo links in half length wise and grill until cooked through and nicely grill marked (about 10-15 minutes), turning once. Chorizo has a good deal of fat, so watch for flare-ups. While the chorizo is cooking, remove the charred skins from the red peppers with a paper towel (slough off pretty easily, but don't get all freaked out by some stubborn sections they'll be fine with a little skin). Cut your rolls in half and brush with a little olive oil. Grill the rolls to brown a bit (keep an eye on them, just 2-3 minutes is usually enough).
Assemble sandwiches with chorizo, roasted red peppers and rockets stacked in a bun. Eat while hot with a napkin in striking range.
|Pimm's ingredients at the Borough Market (best part, this wasn't even noon)|
1 part Pimm's No. 1
3 part chilled lemonade (carbonated/sparkling lemonade like the Brits or use lemonade and some club soda or Pellegrino)
diced/sliced strawberries, orange, lemon, cucumbers
Mix all in a large pitcher and pour over ice into glasses with additional fruit and etc. as desired.
Pimm's is a liqueur and I found it easily at a liquor store here. Some of the Pimm's I enjoyed had ginger ale instead of lemonade. Try the Pimm's website for other variations: Anyone for Pimm's
|spectacularly cooperative weather|