Our contribution to this food event was goat cheese and chorizo rolls. We pretty much followed this recipe from Food & Wine magazine to a tee, except that I used fresh chorizo sausage instead of dried. I used two sausages, split them open and browned the meat in a pan before adding it to the goat cheese and chive mixture. The H was in charge of working with the fillo dough and he did a fantastic job.
|H's fillo skills at work - look with what speed he's rolling!|
|before the sog set in|
|an enigma wrapped in a mystery wrapped in bacon|
And that folks, are all the highlights I'm really concerned about from that game. Until next year, when a PA team is hopefully in play.....