Behold my magnificent chorizo, olive, and parmigiana pizza
Entering the Meat Tribe Challenge with style, except I didn't really
About a week ago, FoodTriber Doug F kicked off his meat challenge, the terms of which were pretty uncomplicated - cook any meat any way and post it to the MEAT tribe. And yet I had every intention of oozing past until Tabitha Frazer tagged me for a chorizo entry, sparking a debate over whether I could actually manage to turn a stove on.
With a point to prove, I walked off to the shops, stopped at the takeaway, stared at the cooked prawns in the deli and wondered if I should buy half a kilo, and somehow remembered to come home with 2 chorizos:
Is Don, Is Good, Is Authentic, Is Chorizo
That afternoon it was with vague visions of a chorizo and olive pizza, or chorizo and Jarlsberg grilled zucchini, or something similarly dramatic and Doug-defying that I chopped up the chorizo and chucked it into my fav battered red saucepan. The terrible news is that it smelt so good, I started to fork it out of the pan and snack on it.
There was a moment when I thought I should probably stop, but I didn’t.
Thus, Doug, I present my Meat Tribe Challenge entry - one chorizo served in its own juices, in a Le Creuset cast iron pan. Wish me luck. Also it was damn good.