Here's a recipe that made it into last night's Field to Fork event. It's a play on a few things: a similar dish that I had a while back at Dali, a Spanish restaurant in Somerville, Massachusetts; various tapas that Amber and I have had in Spain; and a general interest in inserting figs into whatever dish is at hand!
makes a big ol' mess
6 pork sausages
1 small yellow onion, thinly sliced
A big handful of dried figs (10 or 15), sliced in half (Californian Black Mission are a good bet)
1/2 tb crushed red chile
1 tsp sweet pimenton
1/2 cup red wine (a nice Spanish Rioja crianza would do the trick here)
1/4 cup honey
1/4 cup red wine vinegar
1 stick cinnamon
A pinch of ground cloves
Heat the oil in a skillet and brown the sausages. Remove the sausages when browned. Set aside. Add the onions to the oil and cook at low heat, for 20-30 minutes, to caramelize. After the onions are caramelized, cut the sausages into slices and add them back to the pan. Add the rest of the ingredients and gently simmer for 30 minutes. Add water to the mixture, as it simmers, for a saucier dish.
This sounds awesome. I had that sausage at Dali the one time I was there; the food was great but that stood out.
ReplyDelete