Choripán
Chorizo, garlic allioli, salsa verde, brioche roll
Server Description
The best way to enjoy chorizo -- grilled and wedged between a sweet brioche bun. Topped with generous amounts of savory garlic allioli and fresh salsa verde.
pronunciation
CHORE EE PAWN
runner description
Sausage roll
Line up notes
allergies
–
Egg
Gluten
–
–
–
ingredients
- Lobster Brioche Roll - 1 Ea
- Butter - 1 oz
- Bilboa Chorizo - 1 Ea
- Blended Oil - 1 TBSP
- Garlic Aioli - 2 TBSP
- Salsa Verde (Moruno) - 1 TBSP
sourcing
procedure
- Begin by blanching the chorizo to remove its casing (this can be prior to the shift)
- Butterfly the chorizo lengthwise being careful not to cut all the way through
- Sear the chorizo on the plancha with blended olive oil ensuring to get a deep caramelization (almost charred) on each side
- Butter the plancha in a different area and toast the brioche roll on each side. USE A 1/4 OZ OF BUTTER FOR EACH SIDE OF THE ROLL
- Cut the roll on the top to create a "pocket"
- Spread the aioli on the inside of each side of the brioche
- Put chorizo in pocket over the aioli
- Finish with salsa verde and cut on a bias.
- Plate on rectangle plate with boqueria paper and choripan cut side facing away from each other
critical control points
- DO NOT cut the bun all the way through or end to end. We want the roll to act as a pocket to allow the chorizo to sit high creating a nicer presentation
PACKAGING
Plateware