I’ve had a whirlwind of travel and household guests the last two months, and the blog suffered as a result. But I’m back with renewed energy and ready to continue cooking my way around the world!
One culinary treat I discovered when I moved up to Northern Nevada is Basque food. I did not know a lot about the Basque, who primarily live in Spain and southwestern France, until I got up here and found out there’s a good number of Nevadans who claim Basque ancestry. With that comes no shortage of Basque restaurants, which I associate with several courses of hearty food and complimentary red table wine. (There’s also Picon Punch, which is our state drink, but I *gasp* don’t really care too much for it…) Ask anyone in Northern Nevada what their favorite Basque restaurant is, and you can get any number of answers. Suffice to say, I enjoy something about each of the restaurants I’ve tried up here.
There were any number of dishes I could have chosen to make for my Basque feast. Lamb is generally a popular choice because typically many Basque were shepherds. However, I have a particular fondness for Basque chorizo and determined that this dish was the way to go.
I’m not sure how difficult Basque chorizo is to get elsewhere, but up here in Northern Nevada, it’s pretty much at every store. The spices are slightly different than Mexican chorizo, and it usually isn’t as spicy.
I did make one substitution in this recipe. I didn’t have any dry sherry, so I opted for red wine instead. I researched a few versions of this recipe before settling on the one I used, and most of them used red wine, anyway (or even a combination of red and white). Cooking with wine means I have an excuse to enjoy a glass with dinner, which is always a major plus.
I wasn’t able to pull off the multi-course feast of the Basque restaurants in town, but I did enjoy a warming, hearty platter of chicken and chorizo. Try this out, and I am sure your tastebuds will thank you.