By David Harbilas
This is my attempt at destroying Spanish cuisine!
I only say that because I have such a pure love for my limited understanding of its beauty, which is similar to the beauty of Italian cuisine, namely its focus on simple techniques and uncomplicated pairings of flavors.
That’s where this recipe gets it wrong.
I seriously doubt a true Spanish chef would ruin an aioli by adding both chorizo and tomato.
Aioli is such an old sauce that to change it in the least bit by adding a vegetable would be sacrilege, never mind a protein. But after my experiments with tomatoes and chorizo I couldn’t resist.
This is exactly why the rest of the world hates American cooking–we do away with tradition. And thank God, otherwise we would all be eating prime rib and lobster newburg!
Makes 3 cups
- 1 link chorizo sausage
- 1 clove garlic
- Juice of Â½ lemon Read the rest of this entry »