Friday, July 12, 2024

Web Extra: Spicy Chorizo

George Patti shares his recipe for a signature sandwich at M.E.A.T. Eatery & Taproom.

The all-American hamburger is as flexible as an Olympic gymnast, capable of bending, twisting and contorting to accommodate just about any culinary guise and gilding the inventive cook can imagine.

No one knows this better than George Patti, chef-partner (with Tom Smith) ofM.E.A.T. in Boca Raton (980 N. Federal Highway, 561/419-2600). Being a restaurant that celebrates the pleasures of, well … duh … the burger occupies a prominent place on M.E.A.T.’s menu, whether as elemental as a 5-ounce patty with cheese, lettuce and tomato (the Nancy Pants) or as nontraditional as Patti’s house-made chorizo with one of the chef’s inventive flavored mayonnaises.

Which is a pretty sneaky way of introducing this issue’s deconstructed dish, M.E.A.T.’s Chorizo Patti Sandwich. It’s a lot easier than you might expect. And you can (and should) try this at home.

SPICY HOUSE-MADE CHORIZO

2.5 pounds ground pork

1/2 cup cold white wine

4 teaspoons paprika

2 teaspoon salt

2.5 teaspoons minced garlic

2 teaspoon cayenne

1 teaspoon ground cumin

1 teaspoon dried oregano

1/2 teaspoon fresh-ground black pepper

Make sure pork is well-chilled. Mix all ingredients in bowl and stuff into casings or form into patties. Grill or pan-fry and serve with American cheese, fried egg and aioli.

CHIMICHURRI AIOLI

1/2 shallot

1/2 tablespoon chopped garlic

1 lime, juiced

1 bunch each, cilantro and flat-leaf parsley

1/2 tablespoon Worcestershire sauce

1 tablespoon rice wine vinegar

1/2 teaspoon each, salt, sugar and red pepper flakes

6 tablespoons extra-virgin olive oil

1 1/4 cup mayonnaise

Puree all ingredients except mayonnaise in blender or food processor. Fold in mayonnaise and refrigerate until ready to serve.

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