Food Blog Candidate Post: Piquillos Rellenos de Morcilla

Piquillos Rellenos de Morcilla

Piquillo Pepper filled with Blood Sausage

MMM.... Blood Sausage....

I chose to do this dish for my Basque Stage application because it was the first dish that had introducd me to what I now know as “Basque Cuisine”. My at-the-time girlfriend had taken me to this restaurant that her Uncle, who is currently my chef now (weird, right?), was the chef of. ‘Txori’ was the name of the restaurant (which means ‘Bird’ in Basque.) and I remember not even wanting to attempt to pronounce that. It was a Spanish bar that served the Basque version of tapas called pintxos. I had no preception of what Spanish food was like and had no idea what I was getting myself into. And the first pintxo to be placed on front me was blood sausage. BLOOD SAUSAGE?! I was so flabergasted. But I knew I had to try it. And my mind was blown. I had found a new love. And I knew that it was the start of somehting big….I ended up interning at Txori, then got the opportunity to work there as well as their older sister restaurant, The Harvest Vine, and had learned how to create this dish as well as many other traditional Spanish dishes.

As delicious as it was served as a perfect pintxo, I think it really shines when placed in a composed dish with the peppery greens of frisee and acidic flavors from the sherry and piquillo vinaigrette.

Blood Sausage is one of my favorite things in the world and it is surprising pretty easy to make. This recipe breaks away from the traditional Morcilla and replaces the rice with apples to help make for a blood sausage with a good balance of spice and sweetness.

Piquillos Rellenos de Morcilla

Piquillo Pepper filled with Blood Sausage

Piquillo peppers

Eggs, for egg batter

Flour, for egg batter

Frisee

Sherry Vinager

Arbequinia Olive Oil

Piquillo Vinaigrette (recipe below)

Alioli (garlic mayonaisse)

Parsley

Parsley Oil

Piquillo Vinaigrette

Piquillo Peppers

Sherry Vinegar

Olive Oil

Salt

Procedure

  1. Slice piquillos in half and scrape seeds out of pepper.
  2. Place peppers into blender and with the blender on, add the sherry vinegar and salt. Turn off and taste for acidity.
  3. When right acidity, slowly add olive oil until the vinaigrette is a bright orange color and the consistency is a thick, smooth sauce.
  4. Strain through chinois and then it is ready to be used.

For Blood Sausage

1# Pork Blood

1 oz fat back, grated

1# Fuji Apples, peeled and small diced

2.5# onions, Finely diced

Spice Mix

To Fold In

2 oz fat back, small diced

1/2# fuji apple, peeled and small diced

Spice Mix (for 1# pork blood)

Bay Leaves

Cloves

White Pepper

Salt

Mace

Smoked Paprika, Pimenton

Espelette

Onion Powder

(I’ll supply the ingredients, but you can mess with your own measurements to make the flavor the way you want it. Get creative!)

Ingredients For The Morcilla.

Procedure

1.  In a wide pan over medium heat, render fat out of fat back and add onions. Sweat until translucent.
2. Add diced apples and saute for 3-4 minutes, until a little tender but still has a crunch.

Apples and Onions!

3. Meanwhile, Place the pork blood into a food processor and puree for 10 – 15 seconds to keep it from coagulating during the cooking process.

Look at how bright the blood gets!

4. Add the pork blood and spice mix to the onion/apple mixture and cook down until mixture is thickened. About 10 – 15 minutes. The blood will cook down quickly and the mixture might look a little tight but it’ll loosen up when pureed.


5. When thickened, cool mixture on a sheet tray until all the way chilled.
6. Puree the mixture until it is the consistency is pretty smooth, but with a little chunkiness of onion and apples down to the size of rice grains.
7. Transfer the mixture to a bowl and fold in diced fat back and diced apples.


8. Trim the open side of piquillos and remove all the seeds and then stuff the blood sausage until it fills the peppers.

To Finish Plate:

1. Preheat oven to 400 degrees F.
2. Heat pan on medium high heat and add enough oil to coat the bottom of pan.
3. Dredge stuffed piquillo into flour until fully coated and then cover in egg wash.
4. Take out stuffed pepper of egg wash and get rid of excess egg then add to the oil. Fry on one side until golden brown. Flip onto second side until golden brown. Then flip onto the last side and finish it off by putting it in the oven.

5. Meanwhile, toss frisee in a bowl with sherry vinegar, olive oil, and salt until greens are properly dressed.
6. Put piquillo vinaigrette and alioli onto the plate.
7. Take out the stuffed pepper from the oven and then add parsley to the hot oil and then spoon the hot oil and parsley over the fried pepper.
8. Transfer the stuffed piquillo onto the plate. Place frisee salad over the piquillo and garnish with parsley and parsley oil.

The Finished Plate.

 

Hope you guys enjoy this post. I had a great time putting it down on paper and really getting this recipe right.

Thanks again,

-Justin

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3 thoughts on “Food Blog Candidate Post: Piquillos Rellenos de Morcilla

  1. Thanks for stopping by my blog. Morcilla is friggin amazing. I remember when i first tried it, and how unexpectedly delicious it was. Totally dig the rellenos idea man.

  2. Pingback: April 2012: The Longest, Quickest, Most Stressful, and Most Exciting Month EVERRRR. | JustinCLegaspi

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