Spanish Chorizo with Dates, Cabrales, and Vanilla Oil
Keirnan Monaghan & Theo Vamvounakis
The aromatic sweetness of the vanilla complements the sharp blue cheese and smoky-spicy sausage, and, since we doubt you’re curing your own chorizo, it’s the single handmade element on this tapas plate. This recipe is from Morcilla, one of the Hot 10, America's Best New Restaurants 2016.
Recipe information
Yield
4 Servings
Ingredients
¼
cup olive oil
½
vanilla bean, split lengthwise
8
ounces Spanish chorizo, thinly sliced crosswise
6
Medjool dates, pitted, quartered lengthwise
2
ounces Cabrales or other sharp blue cheese, crumbled
Preparation
Step 1
Place oil in a small saucepan and scrape in vanilla seeds; add pod to pot. Bring to a simmer over medium-low and cook 5 minutes. Remove from heat and let sit at least 2 hours before using. Pluck out vanilla bean.
Step 2
Divide chorizo, dates, and blue cheese among plates and drizzle with 1 Tbsp. vanilla oil.
Step 3
Do Ahead: Vanilla oil can be made 2 weeks ahead. Cover and chill.