January 31, 2013

Chorizo Croquets w/ Cilantro Aoli

This is my first recipe to develop for my Spanish Tapas inspired dinner event this coming February.  I haven't finished the Cilantro Cream/ Aoli recipe yet.  Should be posted shortly.  I did make a Saffron Cream Sauce last night that I will be serving with some Seared Flank Steak.  I served it with a bow tie pasta and chicken.  Everyone loved it.  It has hints of vanilla and lemon.  Recipe... maybe tomorrow.  In the meantime, start thinking about these croquets.  The recipe can be adapted to bake instead of fry.  Just roll them in some olive oil and bake on a sheet at 425 until a nice golden color.  Can also be sauteed lightly in some olive oil.

  • 1 TBSP.  butter
  • 3 TBSP. plain flour
  • 1 cup whole milk
  • 1 1/2 cups grated manchego cheese
  • 4 ounces roughly minced chorizo sausage
  • vegetable oil for frying
  • 2 cups or or more if needed, finely ground bread crumbs 
  • 2 eggs, beaten
  • Flour


  1. Melt  butter over medium heat.
  2.  Add flour and cook, stirring, for 1 minute.
  3. Remove from heat and whisk in 1 cup milk.
  4.  Return to heat, bring to the boil and simmer for 1 minute.
  5. Transfer to a bowl and stir in  grated manchego and chorizo mince.
  6.  Refrigerate 1 hour. Shape mixture into balls. 
  7. Set up 3 plates for dredging: Coat in flour, then egg wash, and breadcrumbs. 
  8. Chill 1 hour.
  9. Heat about 1 inch of vegetable oil in a large saucepan over medium heat until a bread cube dropped into the oil turns golden in 10-15 seconds. 
  10. Add 6 balls to the oil and cook until golden. Repeat & Serve.
Serve with Cilantro Aoli sauce. 

  • 1 large egg
  • 1/2 teaspoon Dijon mustard
  • 2 teaspoons minced garlic
  • 1 Tbsp. cumin
  • 1/4 cup chopped fresh cilantro leaves
  • 1 cup olive oil
  • juice of 1 lime
  • salt and pepper to taste
  1. Place the egg in a food processor, cover, and process until smooth.
  2. Drizzle in  olive oil, until mixture begins to emulsify and look like mayonnaise.
  3. Add in  Dijon, garlic,cumin and cilantro.  Pulse until smooth.
  4. Add the lime juice,salt and pepper.  Pulse.
  5. Pour into a dish and chil until ready to use. 

Directions for store bought mayonnaise:
2 cups mayonnaise
1 Tbsp. fresh garlic
1/2 tsp.Dijon
1 Tbsp. cumin
1/4 cup chopped fresh cilantro leaves
juice of 1 lime
salt and pepper

Add all ingredients to a food processor and puree until smooth.  

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