Each year, beginning on September 15 and extending to October 15, communities across the country celebrate National Hispanic Heritage Month. The United States has benefitted from a boom in its Hispanic population over the last half century, making Hispanic Heritage Month a worthy reason to celebrate for Americans from all cultural backgrounds.
The cultural contributions of Hispanics in the U.S. are too numerous to mention them all. Cuisine is one such contribution, and there’s seemingly no end to the flavorful dishes individuals can enjoy as they seek to celebrate Hispanic heritage this September and October. Individuals who want a taste of Spain can try their hands at this recipe for “Cantimpalitos (Grilled Mini Chorizos with Potato Purée)” from James Campbell Caruso’s “España: Exploring the Flavors of Spain” (Gibbs Smith).
Cantimpalitos (Grilled Mini Chorizos with Potato Purée)
Serves 6
2 pounds potatoes, cut into quarters
1⁄4 cup olive oil
6 cloves garlic
2 tablespoons butter
3 tablespoons heavy cream
1 tablespoon chopped fresh sage
Salt to taste
36 cantimpalitos (mini chorizos)
In a large pot of boiling water, boil the potatoes until soft. In a skillet, heat the olive oil and garlic together on medium heat for 7 minutes, until the garlic is cooked through, soft and brown. Drain the potatoes and put them in a food processor with the garlic, olive oil, butter, cream, sage, and salt. Purée well and set aside; keep hot.
Heat a grill to medium-high heat. Thread cantimpalitos onto skewers, 6 pieces per serving. Grill for 4 minutes per side. Divide purée onto 6 plates and top each serving with a skewer of grilled sausages.
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