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Author Notes: This recipe was inspired by Pablo Picasso's 'Still Life' at the Tate Modern. The relief construction features geometric shapes of a glass of beer, wedge of cheese, and sausage. The use of chorizo is a nod to Picasso's heritage. - feastingonart —feastingonart
Food52 Review: After viewing Feasting on Art’s blog, I predicted this recipe would be fabulous. As soon as the chorizo hit the pan and dark beer began to simmer, its aroma devoured my kitchen and I knew my prediction was spot on. With the addition of the chipotle and two cheeses, this dish was an hit before I had even taken the first bite. Oh, and the first bite was unforgettable, as all the flavors combined to release this grand punch. This one is a keeper, well done Feasting on Art, well done. —Table9
- 1/4 cup chorizo, chopped
- 1/3 cup dark beer
- 8 ounces mozzarella
- 8 ounces cheddar
- 1 tablespoon cornflour
- 2 chipotle chilies
- 1 teaspoon adobo sauce
- In a small saucepan over medium-high heat, gently saute the chorizo to bring out the fat from the sausage. Once rendered and beginning to go crisp, pour in the dark beer and bring to a simmer.
- Meanwhile, grate or cube the cheese and toss with the cornflour. Once the beer is simmering, add the cheese and stir until melted. Chop the chipotle chilies and add to the cheese mixture with 1 tsp adobo sauce. Season to taste (the chorizo is quite salty so I did not need to add any salt to my fondue). Serve with corn chips, cubes of rye bread, and pretzels.
- Be sure to keep the cheese hot so it stays in a liquid state, if left to cool it will congeal and become a large lump. The remaining cheese (once cooled) can be used as a filling for a very delicious quesadilla.