{"id":3814,"date":"2011-03-06T17:45:05","date_gmt":"2011-03-06T21:45:05","guid":{"rendered":"http:\/\/heidiannie.com\/?p=3814"},"modified":"2011-03-06T17:45:05","modified_gmt":"2011-03-06T21:45:05","slug":"orange-fig-chorizos-with-brandy-and-pinenuts-eating-good-at-the-sailors-rest","status":"publish","type":"post","link":"http:\/\/www.heidiannie.com\/?p=3814","title":{"rendered":"Orange Fig Chorizos with brandy and Pinenuts- eating good at the Sailor\u2019s Rest"},"content":{"rendered":"

\"031\"<\/a><\/u><\/strong><\/p>\n

<\/u><\/strong><\/p>\n

RECIPE<\/u><\/strong><\/p>\n

for the chorizos:<\/a> <\/a> <\/a> <\/u><\/strong><\/p>\n

1 lb of bulk sausage<\/p>\n

6 dried figs- finely diced<\/p>\n

1 TBS grated orange peel<\/p>\n

2 TBS red pepper preserves ( or hot pepper jelly)<\/p>\n

2 TBS lightly toasted pine nuts<\/p>\n

1 TBS smoked paprika<\/p>\n

1 tsp fennel seeds<\/p>\n

1\/2 tsp black pepper<\/p>\n

2 TBS brandy<\/p>\n

<\/a> <\/a> <\/a><\/p>\n

Mix all ingredients well together. Form into patties. Pan fry over medium heat, covered, 8-10 minutes- turning once.<\/p>\n

for the pasta:\"026\"<\/a><\/u><\/strong><\/p>\n

 <\/p>\n

1 lb of angel hair pasta, cooked al dente.<\/p>\n

3 TBS snipped fresh chives<\/p>\n

3 TBS salted butter<\/p>\n

Toss together and put on platter first. Add broccoli next, then put your chorizos around the edge of the platter. Dribble a little of the sauce left in the sausage pan over the pasta.<\/p>\n

\"027\"<\/a>Decarmelize your pan with a little cream.<\/p>\n

for the broccoli:<\/u><\/strong><\/p>\n

1 large bunch of broccoli- I peel my broccoli- it’s a pain, but it is really worth the pain- steamed but still a little crunchy.<\/p>\n

1clove garlic, crushed<\/p>\n

1 TBS olive oil<\/p>\n

3 TBS butter<\/p>\n

1 TBS basalmic vinegar.<\/p>\n

Sautee the garlic in the oil and butter, toss broccoli with garlic and vinegar.<\/p>\n

This recipe served 5 people very generously. Add a green salad and some garlic bread and you have a feast!<\/p>\n

<\/a><\/p>\n

\"032\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

RECIPE for the chorizos: 1 lb of bulk sausage 6 dried figs- finely diced 1 TBS grated orange peel 2 TBS red pepper preserves ( or hot pepper jelly) 2 TBS lightly toasted pine nuts 1 TBS smoked paprika 1 … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11,13],"tags":[],"class_list":["post-3814","post","type-post","status-publish","format-standard","hentry","category-recipes","category-stepsonthejourney"],"_links":{"self":[{"href":"http:\/\/www.heidiannie.com\/index.php?rest_route=\/wp\/v2\/posts\/3814","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.heidiannie.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.heidiannie.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.heidiannie.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.heidiannie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3814"}],"version-history":[{"count":0,"href":"http:\/\/www.heidiannie.com\/index.php?rest_route=\/wp\/v2\/posts\/3814\/revisions"}],"wp:attachment":[{"href":"http:\/\/www.heidiannie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3814"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.heidiannie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3814"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.heidiannie.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3814"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}